almost midnight….

I don’t know what I’m thinking. I have 1 1/2 weeks to pack our entire house, move in with friends, and find and buy a new house. And I’m making cookies. For New Year’s no less (an evening I will spend with many, many boxes.) This might be the last post for awhile given aforementioned moving. Unless I need more excuses to procrastinate.

to make New Year’s clocks-on-a-stick:

you will need:
lollipop sticks
circle cookie cutters (I used both 1 1/2 inch and 2 1/2 inch)

2 couplers
2 disposable frosting bags

2 rubber bands

2 number 4 tips

Americolor soft gel pastes (Bright White, Egg Yellow)

Americolor black gourmet writer

step one: bake your cookies
Roll out your cookie dough a little thick (about 1/4 inch), cut out circles, place on parchment paper lined baking tray and insert lollipop sticks about half way. Pat back in shape if needed. Bake according to the recipe (see the link above) and let cool.

step two: decorate your cookies
Prepare a frosting bag with 4 tip and fill with white frosting. Tie bag closed with a rubber band. Pipe a circle on the cookie. Let set a good 1/2 hour. Mix some white frosting with enough water (start with only a few drops) to thin to the consistency of syrup. Pour a little in the center of the circle and spread to the edges with the back of a spoon or small spatula. Let set another 1/2 hour at least.

Prepare a frosting bag with 4 tip and fill with yellow frosting. Close bag with rubber band. Pipe a circle on top of the white circle. Let cookies sit a good hour and draw the clock face (with the hands pointing to almost midnight) with your marker.

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  1. says

    I’m confused about your sugar cookie recipe! I have your book, and I love it, but the recipe you have in your book for sugar cookies, is not the recipe that you posted here on the blog to make the New Year’s cookies.Your recipe in the book calls for:4 cups A.P. flour1/2 tspn salt1 tspn b. powder2 sticks unsalted butter2 cups granulated sugar2 eggs2 tspns. vanilla1 Tblspn. water (optional)I would really like to try and make your “clocks” but would like to know the difference between your recipes before I attmept them.Thanks for any light you can shed!

  2. says

    Just me again…I was writing the sugar cookie recipe you have here on the blog, next to your recipe in your book, and realized that there is NO baking powder in the recipe here on your blog, but in your book you do have 1 tspn. b. powder in the recipe. Now I’m really confused. Can you help before I bake these cookies?Thanks, and have a happy new year.

  3. says

    Hi jlj914! Thanks for the cookie support! I tried to email you directly but I’m sometimes computer deficient and couldn’t find a direct email, so hopefully you check back on this blog. You are completely correct. My sugar cookie recipe here is different from the book. I like the sugar cookie recipe from the book, but over the years, I find this one just works SO much better for me (sigh, if I could go back and undo the past, I’d change the recipe immortalized in print, but maybe for the next book!). If you look at the recipe for almond sugar cookies in the book, the sugar recipe is basically the same, minus the almond and some salt. Whenever I make the almond, they turn out perfectly. Sharp edges, no spreading or bubbling whatsoever, so I don’t know why it didn’t occur to me to alter the almond recipe for regular sugar cookies. I think the secret is in the simplicity, the use of confectioner’s sugar and of ONE egg only. Really, either recipe’d work, I just love this one. Of course, if making the clocks, since you’re working just with circles, the spreading wouldn’t be as big a deal, but if you’re putting them on sticks, it’s best to retain the shape. Hope this helps! Good luck with the baking and feel free to send photos or updates!! (meaghan)PS, one more thing, this recipe makes fewer cookies than the other recipe(depending on the size of the cookies, about 30 small circles), but rather than double the recipe if you need a lot more, I’d make two separate batches.

  4. says

    Meaghan, you are a doll! Thanks SO much for your really prompt reply! Since your book was still sitting right next to my computer, I just looked “down” lol and saw your almond cookie recipe right underneath your original sugar cookie recipe. Now that you have cleared up everything so beautifully(thanks) I do have one more question,do the “almond” version of your cookies come out more like “shortbread” since there is no baking powder? Every holiday seasonI make a cookie called an “empire biscuit” that is basically a shortbread sandwich with raspberry jam in the middle…VERY yummy! Any who…I’ll pick one of your delicious recipes to try and I’ll let you know how they come out. I’m also computer illiterate, so if you’d like to respond to my question to my email, I can be found at: jlj914@gmail.comAll the best to you, your husband, and your baby girl! I have three beautiful girls myself! :-)Joanne

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