Father Time Cookies
Submitted by jullee22
Father Time chocolate chip cookies decorated with piped clock face icing for New Year’s Eve. Chewy brown sugar cookies with a simple powdered sugar icing design.
YIELD
3 dozenPREP
10 minCOOK
10 minREADY
30 minThese are New Year’s Eve cookies with a fun decorating twist. Standard chocolate chip cookies get piped with a clock face in powdered sugar icing, turning a batch of chewy drop cookies into a festive countdown treat.
The cookie base is all brown sugar, no white, which gives a deeper molasses flavor and a chewier texture. A full tablespoon of vanilla extract is generous and you can smell it the moment these come out of the oven.
The bold “DO NOT OVERBAKE” warning in the directions is there for a reason. Pull these at 8-10 minutes when they still look slightly underdone. They firm up on the sheet during the 2-minute rest and stay soft and chewy. An extra minute in the oven pushes them from chewy to crispy.
The icing is just powdered sugar and water, thinned to piping consistency. A snipped corner of a plastic bag works as a piping tool if you don’t have a pastry bag. Add food coloring for different clock designs.
Pro Tips
- Space the dough 3 inches apart. These spread significantly during baking.
- Bake one sheet at a time for even results. Two sheets rotating in the oven cook unevenly.
- Let the cookies cool completely before decorating. Warm cookies melt the icing and it runs.
- Adjust the icing consistency carefully. Too thin and it pools; too thick and it won’t flow through the piping tip.
Variations
- Midnight cookies: Use black cocoa powder in the icing for a dark clock face on the light cookie.
- Year-round version: Skip the clock face and pipe names, messages, or simple designs for any occasion.
Ingredients
Directions
Preheat oven to 375℉ (190℃) (190C). Place sheets of foil on countertop for cooling cookies.
Combine brown sugar, shortening, milk and vanilla in large bowl.
Beat at medium speed of electric mixer until well blended.
Beat egg into creamed mixture.
- Combine flour, salt and baking soda. Mix into creamed mixture just until blended.
Stir in chocolate chips.
Drop by rounded measuring tablespoonfuls (15 mL) of dough 3 inches (7 cm) apart onto ungreased baking sheet.
Bake one baking sheet at a time at 375℉ (190℃) (190C) for 8 to 10 minutes.
DO NOT OVERBAKE. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely. 6. For icing, combine icing sugar and 3 tablespoons (45 mL) Mix to blend well. Add additional water, a little at a time, if icing is too stiff. Add additional confectioners sugar if icing is too thin. Add food colour, a few drops at a time, to achieve desired colour. Place icing in pastry bag fitted with small round writing tip. Alternately, place in small resealable plastic bag. Snip very small hole off one corner of each bag. Pipe icing in clock face design onto cookies.
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