suzy...mmm...wish i would have seen this thread before christmas..but then again..i can STILL make cookies now can't i...?? lol
you sure make ALOT of cookies for Christmas!! your like my MIL..she is such a baker!!
We ended up making 12 different kinds. We gave alot away as Christmas cookie gift tins. And we had company over and the variety made a lovely display on our cookie tray. Now that Christmas is over, its shocking how little we actually have left
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These came out fantastic. We did not put any of the mint flavoring or candy cane. They came out light and flaky and melted in your mouth. I highly recommend these.
Minty Cream Wafers
Yield: 70 cookies
1 cup butter, softened
2 cups all purpose flour
⅓ cup evaporated milk
granulated sugar
½ cup butter, softened
1 tsp. vanilla
2 ⅓ cups sifted powdered sugar
¼ tsp. peppermint extract (optional)
Red and green food coloring
2 to 3 tbsp. finely snipped fresh mint or finely crushed candy cane (optional)
In a large mixing bowl, beat the 1 cup butter with electric mixer on medium to high speed for 3- seconds. Beat in flour and evaporated milk. Form into ball. Cover, chill 2 hours or until firm.
Preheat oven to 375°F. On a lightly floured surface, roll dough to 1/8-inch thickness. Cut with a 1 1/2-inch round cookie cutter. Place on ungreased cookie sheets and sprinkle with sugar. Prick each round three times with a fork (in a row to give the appearance similiar to a small ritz cracker). Bake for 7 to 9 minutes or until lightly browned. Remove and cool on a wire rack.
In a large mixing bowl, beat the 1/2 cup butter on medium to high speed about 30 seconds. Add vanilla, Gradually add powdered sugar until smooth and creamy. Beat in peppermint extract, if using (could use lemon extract or vanilla - whatever your preference). Separate filling into 2 bowls. Tint one part with red food coloring and the other with green. Generously spread the bottoms of one-fourth of the wafers with red frosting and one-fourth with green frosting. (Optional: Lightly sprinkle the center of the frosting with snipped fresh mint or crushed candy cane, if desired.) Top with remaining wafers, bottom sides down.
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Last edited by suzybeezy; 15th December 2007 at 03:24 PM.
PREHEAT oven to 225°F. Beat egg whites and cream of tartar in small bowl with electric mixer on high speed 5 minutes or until soft peaks form. Gradually add sugar, 1 Tbsp. at a time, beating on high speed until stiff peaks form. DROP tablespoonfuls of the egg white mixture onto baking sheet covered with parchment paper. Sprinkle each meringue lightly with dry gelatin powders. BAKE 50 minutes. Turn oven off. Prop oven door open slightly; let meringues stand in oven for 1 hour or until completely cooled.
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cup (2 sticks) butter or margarine, softened
1 cup firmly packed brown sugar
1 pkg. (4-serving size) JELL-O Chocolate Flavor Instant Pudding & Pie Filling
2 eggs
2 cup flour
1 tsp. baking soda
1 pkg. (6 oz.) BAKER'S Premium White Baking Chocolate, chopped
PREHEAT oven to 350°F. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add dry pudding mix; beat until well blended. Add eggs; mix well. Gradually add flour and baking soda, beating until well blended after each addition. Stir in white chocolate. DROP tablespoons of dough, 2 inches apart, onto ungreased baking sheets. BAKE 10 to 12 minutes or until edges are lightly browned. Cool 1 minute; remove from baking sheets. Cool completely on wire racks.
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I was just browsing for Christmas cookies - I'm glad I stopped in here! I can't wait to make some of these. Thanks for the recipes!
__________________ Educate your children to self-control, to the habit of holding passion and prejudice and evil tendencies subject to an upright and reasoning will, and you have done much to abolish misery from their future and crimes from society. -- Benjamin Franklin
I absolutely loathe making sugar cookies, but the kids loves them. Usually every recipe I've tried comes out hard but I tried this recipe this year and they actually came out more soft.
Soft Sugar Cookies
2 eggs (beat for 1 minute)
2 cups sugar
1 cup butter flavored Crisco
- Cream above together
Add
1 cup milk
1 scant teaspoon salt
2 teaspoons baking soda
2 teaspoons baking powder
2 teaspoons cream of tartar (fresh/new)
1 teaspoon vanilla
- cream above together before adding flour
up to 5 cups flour (1 cup at a time) just until no longer sticky
Refrigerate for 1 hour
Roll out dough to 1/4 inch thickness (thinner you roll it out the crisper the cookie becomes).
Bake 350 degrees until lighty brown edges
Sugar Cookie Icing
2 teaspoons milk
2 teaspoons light corn syrup
1/4 teaspoon either vanilla or almond extract
Add confectioners sugar until desired thickness
(add desired food coloring)
This icing will harden rather quickly, so if you wanna add sprinkles, do it as you go. When it hardens the icing has a nice glossy finnish.
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