For more than just cookies...
Arts & Crafts
Aunt Chick’s Cookie Forms aren’t just for cookies! With polymer clays, sculpting paper and Plaster-of-Paris you can make fun arts and crafts projects with kids. Create homemade ornaments, cards and keepsakes, and then decorate with paint, glitter, beads and more! Visit our website to find these and other great ideas.
Marzipan & Fondants
Aunt Chick’s Cutter Molds can create beautiful cake and cupcake toppers with cast marzipan and fondants. Molds create crisp details and dramatic high relief. Create spectacular sweet treats for theme and holiday parties. COOKIE FORMS
Luster & Pearl Dusts
Forming Memories. Creating Traditions.
Decorate Aunt Chick’s Cookies with a mix of
edible dusts and vodka for a professionally decorated look. This sparkling paintable substance creates realistic looking seasonal and holiday shaped cookies. COOKIE FORMS
Aunt Chick’s Cookie Forms COOKIE FORMS
A. Aunt Chick’s Merry Christmas Set - Stocking Full of Toys 5” - Jolly Santa 4.5“ - Shining Star 4” - Christmas Tree 4.5”
B. Aunt Chick’s Happy Days Set - Jack-o’-Lantern 3” - Clown 4.5“ - Happy Snowman 5” - Bunny with Easter Egg 3” C. Aunt Chick’s Special Days Set - Eagle Chief Indian 3.5” - Santy Claus 4“ - Sweet Angel 3.5” - Manly Cowboy 5”
D. Aunt Chick’s Flower Garden Set - Crocus 4” - Tulip 3.5“ - Strawberry 4” - Daisy 3.5” - Poinsettia 3” - Holly 3.5“ - Morning Glory 3.5” - Primrose 4” C
E. Aunt Chick’s American Traditions Set - Sweet Cupid 3.5” - Pilgrim 5“ - Gingerbread Man 5” - American Flag 4”
Aunt Chick’s Cookie Forms are made with durable FDA approved plastic and have an average life span of 40 years. That is why Aunt Chick’s is proud to offer our lifetime warranty on all our cookie cutter forms to the original purchaser of the product. Just return the UPC code off of the Aunt Chick’s Cookie Form box, the broken cutter that was purchased & the return information found at: www.auntchicks.com/warranty.asp
Tulsa’s best known cook, Nettie McBirney, was a nationally known culinary problemsolver who certainly was a cut above the rest as “Aunt Chick” in her Tulsa World cooking column. In her private life she was Mrs. Sam P. McBirney, a banker’s wife. Nettie however certainly upset her private life when it was decided she could do a cooking column under the nom de plume of “Aunt Chick.” Without telling her husband, she began the column at a time when Oklahoma was still suffering from the Great Depression. One morning at the breakfast table, Sam opened the paper to her first column which was signed “Aunt Chick,” Nettie’s pet name. It was his first inkling that she had taken a job. “That crazy woman will start a run on the bank is people think she has to work!” he shouted, bounding up the stairs three at a time. Aunt Chick was an international figure for her culinary inventions and made a splash in the field by organizing teams of cooks trained to demonstrate cooking. Such teams were employed at department stores like Macy’s in NYC and in many major cities across the nation. Her Christmas cutters, launched in 1948, were an instant hit, making her famous and gaining her international recognition. Find out more at www.auntchicks.com.
Imagine for a moment…enjoying a special occasion with family and close friends. Laughter is abundant and the air is filled with the delightful smell of cookies hot out of the oven. Everyone is taking part in adoring cookies with all types of decorations}it is so fun and easy when using Aunt Chick’s cookie forms. Memories are being created and traditions are being formed. Happy times are abound…
Aunt Chick's Peanut Butter Cutout Cookie Recipe CREAM IN A MIXING BOWL:
IN A SEPARATE BOWL COMBINE:
• 1 cup creamy peanut butter
• 2 1/2 cups all-purpose flour
• 3/4 cup sugar
• 1/2 tsp baking powder
• 3/4 cup packed brown sugar
• 1/2 tsp baking soda
• 2 eggs • 1/8 tsp peanut butter oil • 1/3 cup milk • 1 tsp vanilla extract In a large mixing bowl cream peanut butter and sugars. Beat in the eggs, milk, peanut butter oil and vanilla. Combine the flour, baking powder and baking soda; add to creamed mixture and mix well. Cover and refrigerate for 2 hours or until easy to handle. On a lightly floured surface, roll out dough to 1/4" thickness. Cut with 2 in. to 4 in. cookie cutters dipped in flour. Place 2" apart on ungreased baking sheets. Bake at 375° for 7-9 minutes or until the edges are browned. Cool for 1 minute before moving to wire cooling rack. Decorate with your preferred Chocolate Frosting Recipe.
Aunt Chick's No-Fail Cookie Recipe CREAM TOGETHER • ½ cup shortening
• ½ cup butter/margarine
• 1½ cups sugar
• 3 eggs
• 1 tsp almond extract
• 2 tsp vanilla extract
SIFT AND MEASURE • 4 ½ cups flour
• ¾ tsp salt
Follow above instructions, then combine mixtures; divide into 3 pieces and roll dough in waxed paper and chill for at least 1 hour. Roll out on parchment paper or pastry cloth and using your Aunt Chick’s Cookie Forms, gently make the initial imprint onto the dough. Once you have all shapes cut into the rolled dough, then go back and pick up the dough pressing it into the cutter to get detail and push dough gently away from the sides of the cookie forms. Slap dough out onto cookie or hand. Make sure to flour cutter before pressing dough in each time to keep cutter clean. Bake at 325°-350° until edges are lightly tinted (approx 10-12 min) NOTES: Variations to recipe: substitute other flavored extracts such as lemon for the almond and vanilla flavorings.
Aunt Chick's Gingerbread Cookie Recipe INGREDIENTS NEEDED: • ½ cup shortening
• ½ cup sugar
• ½ cup dark molasses
• ¼ cup water
• 2 ½ cup flour
• ¾ tsp salt
• ½ tsp soda
• ¾ tsp ginger
• ¼ tsp nutmeg
• 1/8 tsp allspice
Cream shortening and sugar. Blend in molasses, water, flour, soda, salt, and spices. Cover. Chill for 2-3 hours. Roll dough to ¼” thick on a lightly floured board. Cut with Aunt Chick’s Gingerbread Boy cookie form. Place on ungreased baking sheet. Heat oven to 375°. Bake for 10-12 minutes. Immediately remove from cookie sheet. Decorate with raisins, cherries, citron, licorice and royal icing.
Aunt Chick's Chocolate Cut-Out Cookie Recipe SIFT AND MEASURE • 2½ cups flour
• 1 cup fine cocoa
CREAM TOGETHER • 1 cup softened butter
• 2 tsp bourbon vanilla
• 1 cup sugar
• 2 eggs
Combine above until well mixed and then split into four pieces. Refrigerate for 1 hour (up to 24 hours). Work piece by piece (if chilled over an hour take out and let it soften a bit before working). Roll to ¼” thickness and use parchment paper above and below dough - this reduces the need for flour and leaves your cookies a rich chocolate color. Cut out cookies with Aunt Chick’s Cookie Forms in rolled out dough then lift dough and push dough into floured cookie form to get the detailed shape. Make sure to keep cookie form clean and keep it floured between cookies. Slap dough out onto cookie sheet or into your hand. Bake at 400° for 3-5 minutes depending on the size of cookies. Cool on a wire cooling rack. Once cooled decorate with icing or frosting if desired.
Aunt Chick's Cream Cheese Cookie Recipe SIFT AND MEASURE • 1½ tsp salt
• 6 cups flour (unsifted)
CREAM TOGETHER • 2 cups sugar
• 1 tsp lemon
• 2 tsp lemon zest
• 2 cups unsalted butter (soft)
• 6 oz cream cheese
• 2 tsps vanilla extract
• 2 eggs + 1 egg yolk
Combine all mixtures. To color dough add food coloring gel to the creamed mixture before combining. Separate dough into 3 balls, wrap in waxed paper and chill for 1 hour. Roll dough out to ¼” thickness in flour (or powdered sugar). Cut out cookies with floured Aunt Chick’s Cookie Cutter Forms then pick up cut shape and press into the floured cookie form enough to get detail into the dough. Slap cookie out onto hand. Bake at 375° for 7 minutes on parchment lined cookie sheet. For Scary Jack-o’-lantern cookies paint on green luster dust edible mixture on stem, eyes, nose and mouth. Stick on raisins and mini marshmallows with green royal icing and then say BOO!