Dec
20
2008
Ingredients:
1 cup butter or shortening
1 1/2 cups sugar
2 eggs
2 3/4 cups flour
2 teaspoons cream of tartar
1 teaspoons baking soda
cinnamon and sugar mixed to taste
Preheat oven to 400F. Mix together butter and sugar until smooth, then add eggs, cream of tartar, and baking soda. Stir in flour until well mixed. Roll into balls about 1′ in diameter and roll in cinnamon and sugar to coat. Place on ungreased cookie sheets and bake 8-10 minutes. Cookies are done when they are just barely browning.
Dec
19
2008
INGREDIENTS
- 2 pounds almond paste
- 1 cup all-purpose flour
- 8 egg whites
- 2 cups white sugar
- 2 cups confectioners’ sugar
- 2 cups sliced almonds
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
2. In a large bowl, use your hands to mix together the almond paste, flour, egg whites, white sugar and confectioners’ sugar until well blended. The mixture will be very sticky. Place the sliced almonds into a small bowl. Scoop out rounded teaspoonfuls of the dough and drop them into the almonds. Roll until completely coated. Place 2 inches apart onto the prepared cookie sheets.
3. Bake for 15 to 20 minutes in the preheated oven, until golden brown. Cool on cookie sheets for a few minutes before removing to a wire rack to cool completely.
——————————————————-
I quit my job today! More to come when cookie week is over!
Dec
18
2008
Ingredients
| 1 1/3 |
cups |
vegetable shortening |
golden |
| 1 |
cup |
sugar |
granulated |
| 2/3 |
cup |
brown sugar |
firmly packed |
| 1 |
tablespoon |
vanilla extract |
|
| 2 |
large |
eggs |
|
| 2 1/4 |
cups |
flour, all-purpose |
|
| 2/3 |
cup |
cocoa powder |
|
| 1 |
teaspoon |
baking soda |
|
| 3 |
tablespoons |
milk |
|
| 1 1/2 |
cups |
pecans |
|
| 1 |
cup |
chocolate chips |
semi sweet, chopped chocolate |
Directions
Directions: * large, broken pecan or walnut pieces 1. Preheat oven to 350F (180C).2. Cream Golden Crisco Shortening, granulated sugar, brown minute, or until creamy.3. Add eggs, one at a time, beating lightly after each.4. Combine flour, cocoa, baking soda and salt. Add to creamed mixture alternately with milk beating at low speed about 1 minute, or just until blended.5. Stir in nuts and chocolate chips.6. Drop dough by heaping spoonfuls (about 2 tbsp/30 mL for each cookie) on ungreased baking sheet. Bake 6 to 9 at a time, leaving about 3-inches (7 cm) between cookies for spreading.7. Bake at 350F (180C) for 10 to 12 minutes. Cookies will still appear soft and moist when baked, but firm up on cooling. Cool slightly, then remove to cooling rack. About 3 dozen cookies.Hint: Smaller cookies can be made using 1 tbsp (15 mL) dough for each cookie.Bake 8 to 10 minutes.
Dec
17
2008
Everyone loves chocolate chip cookies so here is a classic recipe:
- 1 cup butter, softened
- 1 cup white sugar
- 1 cup packed brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons hot water
- 1/2 teaspoon salt
- 2 cups semisweet chocolate chips
- 1 cup chopped walnuts
1.) Preheat oven to 350 degrees F (175 degrees C).
2.) Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
3.) Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.
Dec
16
2008
What can I say I like booze. LOL
Makes about 48
3 1/4 cups crushed vanilla wafers
3/4 cup confectioners’ sugar
1/4 cup unsweetened cocoa
1 1/2 cups chopped nuts
3 tablespoons light corn syrup
1/2 cup rum
Combine crushed vanilla wafers, 3/4 cup confectioners’ sugar, cocoa and nuts. Blend in corn syrup and rum. Shape into 1-inch balls; roll in additional confectioners’ sugar. Store in an airtight container several days to develop flavor. Roll again in confectioners’ sugar before serving.
Dec
15
2008
| 3 |
cups powdered sugar |
| 2 |
cups butter or margarine, softened |
| 2 |
teaspoons vanilla |
| 1 |
teaspoon almond extract |
| 2 |
eggs |
| 5 |
cups all-purpose flour |
| 2 |
teaspoons baking soda |
| 2 |
teaspoons cream of tartar |
| Decorator’s Glaze |
| 4 |
cups powdered sugar |
| 1/4 |
cup water |
| 1/4 |
cup light corn syrup |
| 1 |
teaspoon almond extract |
|
Food colors, as desired |
|
|
1.) In large bowl, beat 3 cups powdered sugar, the butter, vanilla, 1 teaspoon almond extract and eggs with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and cream of tartar. Cover and refrigerate at least 2 hours. |
|
|
2.) Heat oven to 375°F. Lightly grease cookie sheet. Divide dough in half. On lightly floured surface, roll each half 1/8 inch thick. Cut into desired shapes with 3-inch cookie cutters. Place about 2 inches apart on cookie sheet.
|
|
|
3.) Bake 5 to 7 minutes or until edges are light brown. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
4.) In small bowl, beat all glaze ingredients except food colors on low speed until smooth. Divide among several small bowls. Stir desired food color, one drop at a time, into each until desired color. Decorate cookies with glaze and other decorations as desired.
High Altitude (3500-6500 ft) Bake 6 to 7 minutes.
|
Dec
14
2008
This week I’ll be posting some of my favorite Christmas cookie recipes. This one is for Thumbprint cookies:
1/2 c. soft butter
1/4 c. brown sugar
1 egg yolk
1 c. sifted flour
1/4 tsp. salt
1/2 tsp. vanilla
Cream together butter, sugar, egg yolk and vanilla. Sift flour and salt; mix well. Roll into 1″ balls. Dip in slightly beaten egg white. Place about 1″ apart on ungreased baking sheet. Bake 5 minutes. Remove from oven, quickly press thumb gently on top of each cookie. Return to oven and bake 8 minutes longer; cool. Fill the thumb print with jelly, fruit or tinted sugar icing. Oven temperature, 375 degrees.
Makes 2 dozen.
Oct
20
2008
Well for the last ten days I’ve been eating fat free yogurt every day. I’ve heard that eating yogurt daily is good for a diet; however I have not seen any results. Wait I take that back I did see results briefly after about five days I lost two pounds. However now I am back up again, more then the two pounds in fact. I guess the fact that I wasn’t counting points last week didn’t help. This week I’ll try to be really good about my points and continue with the yogurt and see what happens. Hopefully I’ll end up losing some weight because as of now I am over weight and I know the health risks that can present heart disease for one. Anyway that’s all for now TTFN!
