It’s graduation time! Let’s celebrate! A cookie recipe perfect for graduation celebrations: Diploma Cookies. Baking these cookies is one small way to honor graduates and bake something we love…cookies. Let’s get started.
Diplomas are symbols of graduation, making Diploma Cookies the perfect complement to this special day. Though these cookies take a little more time to make than some, they just need patience. You can do it!
Heat the oven to 350°F, then generously spray two or three cookie sheets with no-stick cooking spray. It is important to prepare several cookie sheets since the batter will need to be spooned onto cool cookie sheets rather than one just taken from the oven. Because these cookies are thin and fragile, using cool cookie sheets will prevent them from starting to bake on a hot sheet even before being placed in the oven.
Next, generously butter the handle of a long wooden spoon. Set the spoon aside until after baking the cookies.
To make the batter, first, separate the egg whites from the yolks. You can use two small bowls for this. Crack an egg and then, using the shell, gently toss the yolk back and forth between the two halves of the shell, letting the white flow out into the first small bowl. Put the yolk into the second bowl and the white into the mixing bowl. It is important that no yolk gets into the whites, as this would prevent the whites from beating into stiff peaks. If any yolk does get in with the whites, start over with clean bowls and new eggs. Use any "mistakes" to make scrambled eggs or use in recipes that call for whole eggs.
Once the egg whites are ready, add the lime juice. Fresh lime juice is so much better than bottled and gives the cookies a fresh citrus flavor. You would only use half of a lime for this recipe; the remaining half can be used in other recipes or even sliced into a cold glass of water.
Beat the egg white mixture at high speed until foamy and bubbly on top.
Continue beating, gradually adding the sugar until the mixture is glossy and has stiff peaks.
Gently stir the flour and cooled melted butter into the beaten egg whites. The butter does not need to be cold, but make sure you do not add hot melted butter to the cookie batter–it may begin cooking the egg whites.
Continue beating until the mixture is combined and rather thick. Use a rubber scraper since it is easier to gently fold the mixture over and incorporate the ingredients. You can also use a wire whisk, though the cookies will be slightly more airy and light.
To make each cookie, spoon 2 teaspoons of the batter onto the sprayed cookie sheet. Then, evenly spread the batter for each cookie into a 3-inch circle.
Two tips that will help:
Bake only 3 cookies on a cookie sheet at a time. Use a ruler to keep the size of the cookies somewhat uniform. The edges of the cookies should not touch to prevent their baking together.
After baking a sheet of cookies, wash the cookie sheet and then re-apply cooking spray before baking more cookies on that sheet. You can also use parchment paper or a silicone baking mat on the cookie sheet. The baked cookies will be easier to remove, but be sure to cool the cookie sheet before re-using. If using the silicone sheet, spray the baking sheet each time it is used.
For best results, prepare two or three cookie sheets before baking. Having a “baking sequence” with a cooled cookie sheet ready is key. Bake each sheet of cookies for 6 to 8 minutes or until the edges of the cookies just begin to brown.
Carefully loosen the edges of a cookie, then roll the cookie around the buttered wooden spoon handle. Be careful–the cookies and the cookie sheet are hot!
When the cookie is rolled up, gently remove it from the wooden spoon and place the cookie on a cooling rack to cool completely. An added bonus is that these cookies can be cooled and then carefully placed into a plastic freezer container and frozen for longer storage. If you freeze the cookies, wait to dip them into the coating a day or two before servng them.
While the cookies cool, melt vanilla candy coating. Vanilla candy coating is available in the baking aisle of the grocery store with other decorating supplies. It is usually sold in a block of 1-ounce pieces. Break the block of coating into pieces before handling. Use low heat, stirring occasionally so the coating does not burn.
Dip the ends of each cookie into the melted coating. Be careful as you handle the cookies–they are fragile and can easily break.
Shake off any excess coating and then place cookies onto waxed paper until the coating is set, about 15 minutes.
Now the fun part…fortunes! You can write creative, funny and inspirational messages on narrow strips of paper. Insert a message inside each cookie.
As a finishing touch, tie a narrow ribbon, or even two, around the center of each diploma cookie using ribbon that matches the school colors.
The cookies will add a special touch to the graduation party table.
Keep in mind: Diploma Cookies are fragile and you may "have" to eat a few of the broken ones as you roll and then dip. They taste great–I know I ate some! Leave your comments about this recipe here and remember to rate and review the recipe, too.