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Monday, December 19, 2011

Galaxy Cookies | Food Photography and Styling

These Galaxy Cookies may look humble, but believe me, they're out of this world. (Ha! That was a pun I stole from my sister.) Really, these are one of my all-time favorite cookies. I loved making them as a kid. The best part is you can decorate and fill them with anything you love. Hands down, my favorite is Maraschino Cherry.

It's a simple colored dough wrapped around a candy or nut and topped with sprinkles. You can also cover them in icing. What should you put in them? How about...

Galaxy Cookies
from Betty Crocker

1/2 cup butter or 1/2 cup margarine, softened
3/4 cup confectioners' sugar
1 tablespoon vanilla
food coloring
1 1/2 cups all-purpose flour
1/8 teaspoon salt
anything you want to put in the middle


1 cup confectioners' sugar
2 1/2 tablespoons light cream or 1 1/2 tablespoons milk
1 teaspoon vanilla


Mix thoroughly butter, sugar, vanilla, and, if desired, a few drops of food coloring. (Or you can wait to add the food coloring when the dough is finished in order to split it into batches and make multiple colors instead of just one.)
Work in salt and flour until dough holds together. If dough is dry, mix in 1 to 2 Tbsp light cream.
Mold dough by tablespoonfuls around date, nut, candy, cherry, or a few chocolate pieces. Roll into balls. Here, you can choose to decorate with sprinkles, or wait until they're baked and top with icing.
Preheat over to 350°F. Place cookies about 1-inch apart on an ungreased cookie sheet. Bake 12-15 minutes until set but not brown.
Prepare icing by mixing confectioners sugar with light cream or milk and vanilla until smooth. If desired, stir in a few drops of food coloring. For a tasty chocolate icing, increase light cream to 3 tbsp and stir in 1 oz melted unsweetened chocolate.
Let cookies cool, then dip tops of cookies into icing several times to get a good layer. If desired, immediately decorate with coconut, nuts, colored sugar, candies, chocolate pieces or chocolate shot.
Makes 20 to 25 cookies.

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