Callye of The Sweet Adventures of Sugarbelle is stopping by to share some of her cookie magic…

For some reason, many people don’t think they are capable of decorating perfect sugar cookies.  This is simply untrue.  With a little practice and experience ANYONE can create beautiful cookies.  Today I’m going to share a fun little tip to help you along on your cookie decorating journey.  I used it to make my latest set of Christmas cookies.

I call this the impression trick.  Before baking, I used a cookie cutter to lightly stamp the dough.  This leaves an impression on the cookie that will serve as a piping guide after baking .

When the cookies have cooled, use piping icing and a #2 or #3 tip to outline the tree design, and after a minute of two of drying, fill with matching flood icing.

While the tree is still wet, drop colored dragees or pearl “ornaments” into the icing.  Let the Tree area dry for about an hour, than outline and fill the rest of the cookie.

Let them dry overnight, and you’ll have beautiful perfect cookies.

Sometimes I’ll use a #1.5 tip to outline the tree or add a few more ornaments the next day.  I like to create collections of simple coordinating cookies with lots of texture and visual interest.  This makes even the simplest of cookie designs appear amazing.

This technique works for MANY different cookie themes. Don’t be afraid to experiment.

If you have the cookie decorating bug, be sure to swing by my blog, The Sweet Adventures of Sugarbelle, where you’ll find all sorts of cookie how-to’s like the Chevron Patterned Cookies pictured above.

Thanks for having me today, I hope you’ll come visit me in all of my cookie craziness very soon!  Happy Decorating!  ~ Callye

Half Baked is thrilled to announce another great addition to our growing list of sponsors.  If you’re craving sugar that’s both sweet and adorable, then look no further than The Sugar Chic.  These charming cookie favors are a unique and delicious way to add a little sugar to any event!  Just look at these darling summer cookies {summer’s not over yet!}.  There’s still time for a little fun in the sun!  From ice cream to swimsuits, baseballs and flip flops, The Sugar Chic has the perfect cookie for summertime fun!

This classic butter cookie is made with simple, fresh ingredients to produce a slightly crunchy, soft centered texture. All cookies come individually wrapped in a clear cellophane bag and tied with a satin ribbon. You can even request a personalized tag!

How adorable our these little owl cookies? They would be absolutely perfect for a woodland themed birthday party!  I love the use of texture and all of the little details.  And these wedding cookies would make a lovely favor for a bridal shower or as a place setting at a wedding.  What about the high heels and cupcakes?  Sounds like the perfect girls night out!

No matter what the event, The Sugar Chic can create just the cookie for the occasion!  Why not have them send some sugar your way?  You can see more of these clever cookie creations on The Sugar Chic website and Facebook Page.

A special thanks to The Sugar Chic for partnering with us! Welcome to Half Baked!

It can be so hard to get going after a long holiday weekend.  And there’s no pick-me-up like chocolate, especially fine chocolate!  So to help you jump start this week, we have a delicious double chocolate recipe for you.  Created by the chocolate experts at Callebaut Chocolate, these little goodies look like chocolate heaven in a pretty little package!  These Chocolate Macarons with Chocolate Ganache are melt in your mouth delicious!

For the Macarons:
500 g equal parts of ground almonds and icing sugar
30 g Callebaut cocoa powder
85 g egg whites
80 g egg whites
225 g sugar
60 g water

Process first 3 ingredients in the food mixer to obtain an almond paste. Whip 80g egg whites. Heat sugar and water and pour over the whipped egg whites to obtain an Italian meringue. When it has cooled down, mix in the almond paste. Shape into macarons and place on a baking sheet with baking paper. Bake at 160°C for approximately 10-12 minutes.

For the Ganache:
620 g cream 35%
64 g trimoline (also known as invert syrup)
400 g Callebaut Dark Chocolate
80 g Callebaut Milk Chocolate

Blend until you have an emulsion and leave to cool. Spread the ganache between two macaron shells.

You can find additional chocolate recipes on the Callebaut website HERE.  Enjoy!

Vendors & Credits:
Recipe & Photography: Callebaut Chocolate