Puzzle Cookie Food

COOKIE PUZZLES

Steps:

• Roll out sugar-cookie dough to 1/4 inch thick on floured parchment paper; trim into a rectangle. Slide onto a baking sheet and bake at 350 degrees F until golden, about 12 minutes. While the cookie is still warm, cut into quarters with a paring knife, then cut each quarter into puzzle pieces. Cool completely before separating. To decorate, mix 1/2 cup confectioners' sugar with 1 to 2 tablespoons water; brush on the cookies and sprinkle with colored sugar.

PUZZLE COOKIE

Steps:

• In a large bowl, whisk together flour, baking soda, and baking powder; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy, about 2 minutes. Add ginger, cinnamon, cloves, salt, and pepper. Beat to combine. Add eggs, and beat to combine, then beat in molasses. Reduce speed to low; add flour mixture, and beat to combine. Divide dough in half, and shape into flattened disks, wrap in plastic, and chill for at least 1 hour.
• Preheat oven to 350 degrees. Line baking sheets with Silpats. Generously flour a large piece of parchment, and roll one piece of dough out on the parchment into a 1/8-inch-thick rectangle, about 14 by 10 inches. Transfer to the freezer to chill for 15 minutes. Repeat rolling and chilling process with the remaining piece of dough.
• Remove one piece of dough from freezer. Using a large owl cookie cutter or our template, cut out a cookie and transfer to prepared baking sheet. Using a 3/4-inch cookie cutter cut out eyes from scraps. Using the small end of a 1/2-inch round pastry tip, cut out center of each eye, creating rings. Place on cookie. Return cookie to freezer to chill, about 15 minutes. Repeat with remaining dough. The scraps can be rerolled once.
• Bake until edges are golden, about 12 minutes, rotating halfway through. Using a pizza cutter or a sharp knife, cut cookies into desired puzzle shapes. Leaving intact, transfer baking sheets to wire racks until cool.
• Divide royal icing among four bowls, and tint one batch black, one yellow, and one blue; leave one white. Decorate cooled cookies with royal icing using the #1, #3, and #4 round Ateco tips. Separate the puzzle pieces once the cookies are decorated, but before the icing hardens.

PUZZLE COOKIES

Steps:

• In a medium bowl knead flour into sugar cookie dough.
• Divide dough into 6 (or more) portions.
• On an ungreased cookie sheet, roll each portion into a 5-inch square.
• Press a well-floured 3- to 4-inch Halloween cookie cutter into the square (use smaller cutters, if desired).
• Carefully remove cookie cutter without removing dough.
• Using a table knife, cut outside portion of square into large puzzle pieces.
• In a small mixing bowl beat egg yolks and water.
• Divide mixture among 3 or 4 small bowls.
• In each bowl, add 2 to 3 drops of liquid food coloring or desired amount of paste food coloring in desired color; mix well.
• Brush dough puzzle pieces with different colors of egg yolk mixture.
• Apply to cookie dough with small clean paintbrush.
• If mixture thickens while standing, stir in water, one drop at a time.
• Bake in a 350 degree F oven for 7 to 8 minutes or until bottoms of cookies just start to brown and centers are set.
• While still warm, carefully recut pieces with the knife.
• Trim edges as needed.
• Transfer cookies to a wire rack; cool completely.

COLOR WHEEL COOKIE PUZZLE RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Line a large baking sheet with parchment paper.
• Make the shortbread cookie dough according to the recipe instructions.
• On a lightly floured surface, roll out the dough to ½-inch thick and cut out a 9-inch circle. Cut the circle into quarters, then cut the quarters into thirds for 12 triangular pieces. Gently transfer the pieces to the prepared baking sheet. Use the dough scraps to make smaller cookies, or roll into a ball, wrap in plastic wrap, and store in an airtight container for 2-4 weeks.
• Bake for 8-10 minutes, or until light golden around the edges.
• Make the royal icing: In a large bowl, whisk together the powdered sugar and meringue powder. Add the vanilla and water and whisk until smooth.
• Divide the icing evenly between 12 small bowls. Color each bowl of icing: 4 drops red for red, 1 drop red and 4 drops orange for red-orange, 4 drops orange for orange, 1 drop orange and 4 drops yellow for orange-yellow, 4 drops yellow for yellow, 2 drops yellow and 2 drops green for yellow-green, 4 drops green for green, 3 drops green and 1 drop blue for blue-green, 4 drops blue for blue, 3 drops blue and 3 drops deep-violet for blue-violet, 4 drops violet for violet, 4 drops deep-violet and 3 drops red for red-violet. Mix well until evenly colored. Immediately transfer the icing to piping bags or cover with plastic wrap and prevent a skin from forming.
• Decorate the puzzle pieces: Cut a small opening in the tip of a piping bag. Outline the outer edge of a cookie, then fill in the center, using a toothpick or cake tester to make sure the surface is fully covered and pop any air bubbles. Repeat with the remaining cookies and icings in rainbow color order. Let the icing set for at least 3-4 hours, up to overnight.
• Arrange the cookies as a color wheel, then serve.
• Enjoy!