WOW!!! HOLY COW!!!
7 DAYS TILL CHRISTMAS!!!
Believe it or not, I have been busy...well it is Christmas after all, so I will make it up to you.... my bad!!
We can blame Doug... sure.. that works...
Christmas Cookies Parts 14 to 7
Easy Shortbread (Part 14)
1 cup butter
1/2 cup sugar
2 1/2 cups sifted flour
1/2 cup sugar
2 1/2 cups sifted flour
Cream the butter with sugar. Add flour until well combined. Chill. Pat into two 7 inch circles.
Place on baking sheet and mark 16 wedges in each. Bake at 300 degrees F for 30 minutes.
Place on baking sheet and mark 16 wedges in each. Bake at 300 degrees F for 30 minutes.
Sometimes I sprinkle some cinnamon sugar on top of it, or I reduce the flour to 2 1/3 cups and mix in a packet of instant oatmeal - I've used various flavors. It makes a great and buttery oatmeal cookie.
You can not form them into circles but instead form them into small squares and baked (then dipped into chocolate). (to dip into chocolate, microwave good quality chocolate chips and some shortening, then mix and dip cookies! leave cookies on wax paper to set)
Pretzel Kisses (part 13)
1 package pretzels
1 package milk chocolate kisses
1 package candy coated plain chocolate candy
1 package milk chocolate kisses
1 package candy coated plain chocolate candy
Place pretzels on cookie sheet. Put 1 milk chocolate kiss in center of each pretzel. Warm in 200 degrees F oven for 2-5 minutes or until soft enough to press candies into kiss and flatten into pretzel.
These little things are great and you can change them up in so many ways. You can use the Cookies & Cream Hershey Kisses and top the melted kiss with another pretzel -- White Chocolate Pretzel Sandwich Cookie! I like to sprinkle mine with Christmas sprinkles to make a holiday candy treat!
Meringue Snowflakes (part 12)
2 large egg whites, at room temperature
1/2 teaspoon cream of tartar
1 cup confectioner's sugar
1/4 teaspoon lemon, peppermint, orange, or almond extract
2 tablespoons colored sugar or edible glitter
1/2 teaspoon cream of tartar
1 cup confectioner's sugar
1/4 teaspoon lemon, peppermint, orange, or almond extract
2 tablespoons colored sugar or edible glitter
Heat the oven to 200 degrees F.
In a large bowl, using an electric mixer on medium speed, beat the egg whites and cream of tartar until frothy, about 3 minutes. Set the mixer speed to high and beat another 3 minutes or so until the eggs whites are fluffy.
Add the confectioner's sugar, 1 tablespoon at a time, and continue beating until the egg whites are stiff and glossy, about 5 minutes. Then beat in the extract.
Line two large baking sheets with parchment paper. Use a pencil to draw snowflake patterns on the paper. The meringues will not spread, so they can be drawn fairly close together. Turn the papers printed-side down and stick them to the baking sheets by dabbing a little meringue in each corner.
Spoon the meringue into a large pastry bag fitted with a 1/4-inch round tip and pipe it, erring on the thick side so the snowflakes will be less fragile, onto the paper-lined sheets following the patterns. Sprinkle the meringues with colored sugar or edible glitter.
Bake the snowflakes until dry but not browned, about 1 hour. Carefully slide the parchment paper from the baking sheets to wire racks and let the meringues cool completely.
Using scissors, cut the paper between the meringues to separate them. Then gently peel away the paper from each one, keeping one hand under the snowflake to support the edges. The meringues will stay crisp for up to 2 weeks if stored in an airtight container at room temperature (do not refrigerate them).
In a large bowl, using an electric mixer on medium speed, beat the egg whites and cream of tartar until frothy, about 3 minutes. Set the mixer speed to high and beat another 3 minutes or so until the eggs whites are fluffy.
Add the confectioner's sugar, 1 tablespoon at a time, and continue beating until the egg whites are stiff and glossy, about 5 minutes. Then beat in the extract.
Line two large baking sheets with parchment paper. Use a pencil to draw snowflake patterns on the paper. The meringues will not spread, so they can be drawn fairly close together. Turn the papers printed-side down and stick them to the baking sheets by dabbing a little meringue in each corner.
Spoon the meringue into a large pastry bag fitted with a 1/4-inch round tip and pipe it, erring on the thick side so the snowflakes will be less fragile, onto the paper-lined sheets following the patterns. Sprinkle the meringues with colored sugar or edible glitter.
Bake the snowflakes until dry but not browned, about 1 hour. Carefully slide the parchment paper from the baking sheets to wire racks and let the meringues cool completely.
Using scissors, cut the paper between the meringues to separate them. Then gently peel away the paper from each one, keeping one hand under the snowflake to support the edges. The meringues will stay crisp for up to 2 weeks if stored in an airtight container at room temperature (do not refrigerate them).
Cut-Out Sugar Cookies with Butter Icing (part 11)
***Cookies***
1 1/2 cup sifted confectioners' sugar
1 cup butter or margarine (butter will taste better)
1 egg
1 teaspoon real vanilla extract
1/2 teaspoon real almond flavoring
2 1/2 cups all-purpose flour
1 teaspoon soda
1 teaspoon cream of tartar
1 1/2 cup sifted confectioners' sugar
1 cup butter or margarine (butter will taste better)
1 egg
1 teaspoon real vanilla extract
1/2 teaspoon real almond flavoring
2 1/2 cups all-purpose flour
1 teaspoon soda
1 teaspoon cream of tartar
***Butter Icing***
2 1/2 tablespoons softened butter
1 1/2 cup sifted confectioners' sugar
1 1/2 tablespoon cream
3/4 teaspoon real vanilla extract
For Cookies: Mix sugar and butter. Add egg and vanilla/almond flavorings; mix thoroughly.
In a separate bowl, add the dry ingredients, and mix them well. Then, add dry ingredients to wet mixture, and blend well. Refrigerate 2-3 hours.
Once dough has been chilled for the proper amount of time, preheat the oven to 375 degrees F. Divide the dough in half (place the other half of dough in refrigerator to stay cold until ready to use), and roll about 3/16" thick on lightly floured pastry cloth or clean counter-top. Cut with cookie cutters.
If you do not plan to decorate with icing, you can then sprinkle with sugar, and place on lightly greased baking sheet. If you want to decorate with the icing (recipe following), omit the sprinkling of sugar, and simply place on the sheet.
Bake 7-8 minutes - do not let them become brown, just lightly golden at most. Remove and cool on racks or paper.
For Icing: Blend butter and sugar together. Stir in cream and vanilla until smooth. That's it! You can separate amounts of icing in bowls, color with food coloring, and you can then thin it with extra cream if it becomes too stiff.
If you do not have an icing bag, try putting small amounts of the colored icing into Ziploc baggies, seal, and then cut a tiny hole in the corner to squeeze icing out of. Just don't squeeze too hard, or you'll have an explosion.
After icing the cookies, use sprinkles, jimmies, and any other candies to decorate your little delicacies.
In a separate bowl, add the dry ingredients, and mix them well. Then, add dry ingredients to wet mixture, and blend well. Refrigerate 2-3 hours.
Once dough has been chilled for the proper amount of time, preheat the oven to 375 degrees F. Divide the dough in half (place the other half of dough in refrigerator to stay cold until ready to use), and roll about 3/16" thick on lightly floured pastry cloth or clean counter-top. Cut with cookie cutters.
If you do not plan to decorate with icing, you can then sprinkle with sugar, and place on lightly greased baking sheet. If you want to decorate with the icing (recipe following), omit the sprinkling of sugar, and simply place on the sheet.
Bake 7-8 minutes - do not let them become brown, just lightly golden at most. Remove and cool on racks or paper.
For Icing: Blend butter and sugar together. Stir in cream and vanilla until smooth. That's it! You can separate amounts of icing in bowls, color with food coloring, and you can then thin it with extra cream if it becomes too stiff.
If you do not have an icing bag, try putting small amounts of the colored icing into Ziploc baggies, seal, and then cut a tiny hole in the corner to squeeze icing out of. Just don't squeeze too hard, or you'll have an explosion.
After icing the cookies, use sprinkles, jimmies, and any other candies to decorate your little delicacies.
Chocolate Snickerdoodles (part 10)
2 teaspoons ground cinnamon
1 1/2 cup sugar
1/2 cup butter, softened
1 teaspoon vanilla extract
2 eggs
2 cups flour
3/4 cup cocoa powder
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons sugar
1 1/2 cup sugar
1/2 cup butter, softened
1 teaspoon vanilla extract
2 eggs
2 cups flour
3/4 cup cocoa powder
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons sugar
Preheat oven to 400 degrees F.
Combine sugar, butter, vanilla and eggs. Mix well. Stir in flour, cocoa, cream of tartar, baking soda and salt. Blend well.
Shape dough into 1 inch balls. Combine 2 tablespoons sugar and 2 teaspoons ground cinnamon.
Roll dough in sugar/cinnamon mixture and place 2 inches apart on ungreased baking sheets. Bake 8 to 10 minutes, or until set. Immediately remove from cookie sheets.
Combine sugar, butter, vanilla and eggs. Mix well. Stir in flour, cocoa, cream of tartar, baking soda and salt. Blend well.
Shape dough into 1 inch balls. Combine 2 tablespoons sugar and 2 teaspoons ground cinnamon.
Roll dough in sugar/cinnamon mixture and place 2 inches apart on ungreased baking sheets. Bake 8 to 10 minutes, or until set. Immediately remove from cookie sheets.
(add the flour with the dry ingredients)
Christmas Brownies With Candy Cane-Cream Cheese Frosting (part 9)
1 package super moist brownie mix (plus ingredients called for on box)
***Cream Cheese Frosting***
8 ounces softened cream cheese (room temp.)
1 stick butter or margarine
4 cups powdered sugar
1 teaspoon peppermint extract
red food coloring
5 candy canes
8 ounces softened cream cheese (room temp.)
1 stick butter or margarine
4 cups powdered sugar
1 teaspoon peppermint extract
red food coloring
5 candy canes
Bake brownies using your favorite mix or recipe. Since these are VERY rich, bake medium to thin. Either split into two and spread over bottom of two 8x8 pans, or spread thin over a 9x12 pan. Allow to cool.
For Frosting: Mix together cream cheese, butter, peppermint extract and powdered sugar until creamy. Pour a few drops of red food coloring into mixture and stir lightly with a spoon or knife, just enough to get streaks but not thoroughly blend the color. Spread thickly over brownies.
Put candy canes into a sandwich bag and crush by hammering lightly. (If you have a lot of pent up frustrations, go easy. You don't want candy cane powder!)
Sprinkle crushed candy cane over the top and press the pieces down lightly into the frosting. Chill to allow the frosting to set up.
Serve to your favorite elves.
NOTE: If you love the combo of chocolate and peppermint like I do, add some crushed candy canes to the brownie batter and bake the flavor right in. It adds a nice little crunch, too.
For Frosting: Mix together cream cheese, butter, peppermint extract and powdered sugar until creamy. Pour a few drops of red food coloring into mixture and stir lightly with a spoon or knife, just enough to get streaks but not thoroughly blend the color. Spread thickly over brownies.
Put candy canes into a sandwich bag and crush by hammering lightly. (If you have a lot of pent up frustrations, go easy. You don't want candy cane powder!)
Sprinkle crushed candy cane over the top and press the pieces down lightly into the frosting. Chill to allow the frosting to set up.
Serve to your favorite elves.
NOTE: If you love the combo of chocolate and peppermint like I do, add some crushed candy canes to the brownie batter and bake the flavor right in. It adds a nice little crunch, too.
Christmas Butter Cookies (part 8)
1 cup butter
1 cup sugar
1 egg
1 tablespoon milk
1 teaspoon vanilla extract
2 3/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup sugar
1 egg
1 tablespoon milk
1 teaspoon vanilla extract
2 3/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
Cream butter, gradually add sugar and beat until light and fluffy.
Beat in egg, milk and vanilla. Combine flour, baking powder and salt. Gradually add to creamed mixture. Chill for ease in handling. Roll out dough to 1/8" thickness on lightly floured surface. Cut with floured cookie cutters into desired shapes.
Bake on a cookie sheet in preheated 350 F oven 8-10 minutes or until lightly browned. Remove to wire racks to cool.
Beat in egg, milk and vanilla. Combine flour, baking powder and salt. Gradually add to creamed mixture. Chill for ease in handling. Roll out dough to 1/8" thickness on lightly floured surface. Cut with floured cookie cutters into desired shapes.
Bake on a cookie sheet in preheated 350 F oven 8-10 minutes or until lightly browned. Remove to wire racks to cool.
One of my fave treats are danish butter cookies packaged in those cute tin containers. However I wished the cookies were richer and more butter-y in taste and would match the cuteness of the tin containers they were in. So I searched the Internet for a butter cookie recipes to kitchen test. This recipe turns out great every time (although I can't anymore remember where I got it from) and is so lovely to use with those whimsical Christmas cookie stampers and presses. This recipe would make a delightful gift. Just be in the lookout for cute cookie tins and containers to put them in
Frosted Anise Cookies (part 7)
1/4 cup unsalted butter, softened
1/4 cup shortening
3/4 cup granulated sugar
2 large eggs
3 1/2 cups flour
3 teaspoons baking powder
1/4 teaspoon salt
1 tablespoon anise extract
2/3 cup light cream or half-and-half
1/4 cup shortening
3/4 cup granulated sugar
2 large eggs
3 1/2 cups flour
3 teaspoons baking powder
1/4 teaspoon salt
1 tablespoon anise extract
2/3 cup light cream or half-and-half
***Frosting***
1 tablespoon melted butter
2 1/2 cups powdered sugar
1/4 cup milk
1 1/2 teaspoon anise extract
colored sprinkles, to decorate, as needed
1 tablespoon melted butter
2 1/2 cups powdered sugar
1/4 cup milk
1 1/2 teaspoon anise extract
colored sprinkles, to decorate, as needed
Preheat oven to 375°F. Cream butter, shortening, and sugar until smooth. Add eggs and beat well. In another bowl, mix together flour, baking powder, and salt with a whisk
Add flour mixture to butter mixture along with anise extract and cream and, using a wooden spoon, mix well. Form dough into small balls and place onto ungreased cookie sheets several inches apart. Flatten slightly (using a sugared glass or the palm of your hand) and bake approximately 12 minutes. Remove to racks to cool then frost. For frosting, melt butter over low heat in a small pot. Add sugar, milk, and anise extract, stir until smooth. Dunk tops or sides of cooled cookies into the icing, then dunk into a dish of sprinkles to decorate. Frosting will harden once it dries.
Add flour mixture to butter mixture along with anise extract and cream and, using a wooden spoon, mix well. Form dough into small balls and place onto ungreased cookie sheets several inches apart. Flatten slightly (using a sugared glass or the palm of your hand) and bake approximately 12 minutes. Remove to racks to cool then frost. For frosting, melt butter over low heat in a small pot. Add sugar, milk, and anise extract, stir until smooth. Dunk tops or sides of cooled cookies into the icing, then dunk into a dish of sprinkles to decorate. Frosting will harden once it dries.
Whew!!! OK we are all caught up. How is your Christmas baking going?? Let us all know...
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