Best Edible Cookie Basket Recipes

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EDIBLE GIFT BOXES



Edible Gift Boxes image

Become a craftsman with cookie dough and build these edible boxes for someone special. The sky is the limit for decorating and what goes inside.

Provided by Food Network Kitchen

Time P1DT5h30m

Yield 4 boxes

Number Of Ingredients 11

4 1/4 cups all-purpose flour, plus more for dusting (see Cook's Note)
1/4 teaspoon baking soda
1/4 teaspoon fine salt
2 large eggs
2 teaspoons pure vanilla extract
3 sticks (24 tablespoons) unsalted butter, at room temperature
1 cup granulated sugar
1/2 cup confectioners' sugar
1 pound (about 3 1/2 cups) confectioners' sugar, plus more for thickening
2 tablespoons meringue powder
1 teaspoon pure vanilla extract

Steps:

  • For the dough: Whisk together the flour, baking soda and salt in a medium bowl. Beat together the eggs and vanilla in a small bowl.
  • Beat the butter, granulated sugar and confectioners' sugar together, in a large bowl, with an electric mixer on low speed. Once incorporated, increase the speed to medium, and beat until slightly creamy, about 3 minutes. Stop and scrape down the sides of the bowl as needed.
  • Reduce the speed to low again and slowly pour in the egg mixture and beat until combined. Add the flour mixture, in 3 additions, increase the speed as the dough gets thicker to keep the beaters spinning. Scrape down the sides of the bowl and the beaters themselves as needed. Once all the flour is just incorporated, increase the speed to medium-high and beat until the dough is very smooth, about 5 minutes.
  • Turn the dough out of the bowl and bring it together. Divide into 4 even pieces (about 11 ounces). Shape each piece into a flat square and wrap in plastic wrap. Refrigerate the dough for at least 3 hours or overnight.
  • To roll, cut and bake the cookies: Position racks in the upper and lower thirds of the oven, and preheat to 350 degrees F. Line 2 baking sheets with parchment.
  • Dust another sheet of parchment paper with flour and put 1 piece of the dough on top. Dust with more flour and top with another sheet of parchment. Roll the dough out into a square about 1/4-inch thick and chill until firm, about 20 minutes. Repeat with the remaining 3 pieces of dough.
  • From 1 piece of rolled dough, measure and cut 6 panels for a box: two 4- by 4-inch squares for the top and bottom, two 4- by 2-inch rectangles for the long sides and two 3 3/4- by 2-inch rectangles for the slightly shorter sides. Arrange on the prepared baking sheets, cover and refrigerate. Repeat with the remaining 3 pieces of dough. If you find you can't get all the box parts from a piece then gather the scraps, reroll and cut panels from that.
  • Bake, rotating the baking sheets front to back and bottom to top about halfway through, until golden brown around the edges, about 20 minutes. Let cool completely on the baking sheets on a cooling rack, about 30 minutes. Nice, straight sides make the boxes easier to assemble, so after cooling, use a fine kitchen rasp to file the edges until squared and straight.
  • Meanwhile, make the royal icing: Combine the confectioners' sugar and meringue powder in a large bowl. Add 5 tablespoons water and the vanilla and beat with an electric mixer on medium-high speed until the icing forms thick and glossy peaks, about 2 minutes (adding up to 1 tablespoon more water, if needed). Remove 2 cups to thicken and transfer the rest into an airtight container with plastic wrap pressed on to the surface of the icing.
  • Thicken the royal icing: Thicken the 2 cups of the royal icing by beating in tablespoons of extra confectioners' sugar until the mixture is the consistency of caulk. Fit a pastry bag with a medium round tip and fill it with the thickened icing.
  • Build the boxes: Put a 4- by 4-inch panel flat-side up on a work surface and pipe the thickened icing around the perimeter. Push a long edge of a 4- by 2-inch side panel into the icing on any side you'd like (make sure the golden top is facing out). You can use a can to help prop the panel up. Push the other 4- by 2-inch side panel directly opposite of the first. Now do the same with the remaining 3 3/4-inch by 2-inch side panels. Pipe more thickened royal icing up the 4 corners to help the side panels adhere to one another. Then pipe some around the top perimeter of the box. Let the boxes dry for 24 hours before adding the decorations.
  • When dry, use a paring knife to trim off excess overflowing icing so the outside of the box has a clean finish.
  • Decorate: Fit small round tips into piping bags. Divide the remaining royal icing into batches and color as desired. Fill bags with icing and pipe neat lines along the seams of the box first. Then go back and pipe little dots along the piped lines to create more interest. At this point, you can decorate the box and lid however you want. Do some pencil sketches on paper first to get an idea of what you might like. Then go for it.
  • Let the icing dry thoroughly for at least 24 hours. Fill with treats of your choosing, tie with a ribbon and present.

COOKIE FRUIT BASKETS



Cookie Fruit Baskets image

"When visiting a friend, I helped organize her recipe collection into scrapbooks," recalls Theresa Myslicki of North Fort Myers, Florida. "When I found this recipe, I asked to copy it. I served the elegant dessert at my bridge club luncheon to oohs and aahs." TIP: Fill these five-ingredient cookie cups with any flavor of ice cream, frozen yogurt or sorbet.

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 12 servings.

Number Of Ingredients 7

1/4 cup butter
1/4 cup packed brown sugar
1/4 cup light corn syrup
3-1/2 tablespoons all-purpose flour
1/2 cup ground pecans
1/2 teaspoon vanilla extract
Vanilla ice cream and fresh berries

Steps:

  • In a small saucepan, melt butter over low heat. Stir in brown sugar and corn syrup; cook and stir until mixture comes to a boil. Remove from the heat. Stir in flour. Fold in pecans and vanilla. , Drop by tablespoonfuls 3 in. apart onto parchment-lined baking sheets. Bake at 325° for 8-10 minutes or until golden brown. , Cool for 30-60 seconds; peel cookies off paper. Immediately drape over inverted 6-oz. custard cups; cool completely. Scoop ice cream into baskets; top with berries.

Nutrition Facts : Calories 100 calories, Fat 6g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 49mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.

EDIBLE COOKIE DOUGH



Edible Cookie Dough image

Have you ever just wanted to eat cookie dough that you are about to put in the oven, then thought better of it because you didn't want to get Salmonella poisoning? Well now you can! This cookie dough is just for eating. I have made this with friends before and they said that they loved the taste. So do I. The leftovers will keep in the freezer for up to 3 months.

Provided by Kala McKay

Categories     Desserts     Cookies     No-Bake Cookie Recipes

Time 10m

Yield 8

Number Of Ingredients 8

¾ cup packed brown sugar
½ cup butter
1 teaspoon vanilla extract
½ teaspoon salt
1 cup all-purpose flour
2 tablespoons milk
½ cup milk chocolate chips
½ cup mini chocolate chips

Steps:

  • Combine brown sugar and butter in a large bowl; beat with an electric mixer until creamy. Beat in vanilla extract and salt. Add flour; mix until a crumbly dough forms. Mix in milk. Fold in milk chocolate chips and mini chocolate chips.

Nutrition Facts : Calories 348.2 calories, Carbohydrate 45.5 g, Cholesterol 34.3 mg, Fat 18.5 g, Fiber 1.1 g, Protein 3 g, SaturatedFat 11.4 g, Sodium 253.5 mg, Sugar 31.8 g

EDIBLE COOKIE BASKET



Edible Cookie Basket image

I was reading the message boards and someone was looking for different ideas for Easter Baskets! Then I remembered this and though it's too late for this year, maybe you'll try this for next year or for any special day! The kids love it! I've made small bowls and filled it with candy at a buffet table and also on the coffee table with munchies...another great recipe card idea...can't take the credit.

Provided by Gingerbee

Categories     Dessert

Time 35m

Yield 1 cookie basket

Number Of Ingredients 8

1 1/4 cups flour
1/2 cup unsweetened cocoa powder
1/4 cup blanched slivered almond, finely ground
1/2 teaspoon salt
4 tablespoons butter (soft)
2/3 cup sugar
1 egg
1/2 teaspoon vanilla

Steps:

  • In a medium bowl, combine flour, cocoa powder, almonds and salt; set aside.
  • In a large bowl, beat butter, sugar, egg and vanilla with an electric mixer til light and fluffy.
  • Add flour mixture, beating until dough forms about 2 minutes.
  • Roll dough out to 1/8-inch thickness.
  • Use a 1-1/2" cookie cutter with scalloped edges and cut out shapes.
  • Making the basket: Cover the outside of a loaf pan with foil and spray with cooking spray.
  • Cover the pan with the dough cutouts (overlapping slightly) and pressing gently.
  • Bake in a 350 degree preheated oven for 15 minutes or until the edges are firm.
  • Cool completely before removing the cookie basket.
  • You can mold the cookie dough around different shaped oven-proof bowls too.

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