1 1/3 cup chocolate cookie crumbs
2 tbl sugar
1/4 cup butter
1 1/2 cup sour cream
1/2 cup sugar
3 eggs
1 tbl flour
2 tsp vanilla
1/4 tsp peppermint extract
3 8oz packages of cream cheese
2 tbl butter
2/3 cup crushed peppermint candy
Instructions:
Preheat oven to 325 degrees.
Combine first 3 ingredients and press into a 9-inch spring-form pan.
Blend sour cream, sugar, eggs, flour and both extracts until smooth.
Add cream cheese and 2 tbl butter.
Stir in crushed candy.
Pour into crust and bake on lowest rack of oven for 50-60 minutes or until firm.
Allow to cool (top may crack) and refrigerate overnight.
Remove from pan and serve.
Top with sweetened whip cream and garnish with candy cane if desired.
Saturday, October 18, 2008
Brownie Cheesecake Bars
1 1/2 c All-purpose flour
1 1/2 c Sugar
2/3 c Butter or margarine; melted
2/3 c Cocoa
3 Eggs; divided
1/2 c Milk
3 tsp Vanilla extract; divided
1/2 tsp Baking powder
1 c Chopped Nuts; optional
1 pkg (8 oz)cream cheese; soft
2 tb Butter or margarine
1 tbl Cornstarch
1 can (14 oz)Sweetened condensed milk
Instructions:
Preheat oven to 350 degrees.
Grease 13 x 9-inch baking pan.
In mixer bowl beat flour, sugar, melted butter, cocoa, 2 eggs, milk, 2 tsp. vanilla and baking powder until well blended.
Stir in nuts.
Spread into pan.
In small mixer bowl, beat cream cheese, 2 T butter and cornstarch until fluffy.
Gradually add sweetened condensed milk, then remaining 1 egg and 1 tsp. vanilla, beating until smooth.
Pour over brownie batter.
Bake 35 to 40 minutes or until top is lightly browned.
Cool; refrigerate.
Cut into bars.
1 1/2 c Sugar
2/3 c Butter or margarine; melted
2/3 c Cocoa
3 Eggs; divided
1/2 c Milk
3 tsp Vanilla extract; divided
1/2 tsp Baking powder
1 c Chopped Nuts; optional
1 pkg (8 oz)cream cheese; soft
2 tb Butter or margarine
1 tbl Cornstarch
1 can (14 oz)Sweetened condensed milk
Instructions:
Preheat oven to 350 degrees.
Grease 13 x 9-inch baking pan.
In mixer bowl beat flour, sugar, melted butter, cocoa, 2 eggs, milk, 2 tsp. vanilla and baking powder until well blended.
Stir in nuts.
Spread into pan.
In small mixer bowl, beat cream cheese, 2 T butter and cornstarch until fluffy.
Gradually add sweetened condensed milk, then remaining 1 egg and 1 tsp. vanilla, beating until smooth.
Pour over brownie batter.
Bake 35 to 40 minutes or until top is lightly browned.
Cool; refrigerate.
Cut into bars.
Brooklyn Cheesecake
16 oz ricotta cheese
16 oz cream cheese, softened
1 1/2 cup sugar
4 eggs
Juice of 1/2 fresh lemon
1/4 tsp vanilla
3 tbl cornstarch
3 tbl flour
1/4 cup melted butter
16 oz sour cream
Instructions:
Blend together ricotta and cream cheese, and add sugar.
Beat in eggs, one at a time.
Add lemon juice, vanilla, cornstarch, flour and butter. Mix well.
Fold in sour cream and pour into buttered 10- inch spring form pan.
Put cake in a cold oven. Heat to 325 degrees, and bake for one hour.
Turn oven off and leave cake in for two more hours.
Do not open oven door while cooling.
Remove cake and finish cooling.
Wrap and refrigerate. Cake is best the next day.
16 oz cream cheese, softened
1 1/2 cup sugar
4 eggs
Juice of 1/2 fresh lemon
1/4 tsp vanilla
3 tbl cornstarch
3 tbl flour
1/4 cup melted butter
16 oz sour cream
Instructions:
Blend together ricotta and cream cheese, and add sugar.
Beat in eggs, one at a time.
Add lemon juice, vanilla, cornstarch, flour and butter. Mix well.
Fold in sour cream and pour into buttered 10- inch spring form pan.
Put cake in a cold oven. Heat to 325 degrees, and bake for one hour.
Turn oven off and leave cake in for two more hours.
Do not open oven door while cooling.
Remove cake and finish cooling.
Wrap and refrigerate. Cake is best the next day.
Sugar and Spice Sparklers
3 tbsp. unsalted butter
¼ cup fine sugar
Grated rind of half a lemon
½ beaten egg
1/3 cup ground almonds
1 cup flour
½ teaspoon mixed spice
3 tbsp. raspberry jam
2 tbsp. confectioner’s sugar
½ tsp. ground cinnamon
Instructions:
Preheat oven to 350 degrees.
Beat butter, sugar and lemon rind together until light and fluffy.
Gradually add beaten egg and then stir in the ground almonds.
Sift together the flour and spices and knead into the mixture.
Chill for about half an hour and then roll out the dough into about 1/8 inch thickness.
Cut out into cookie shapes.
Bake for 10-15 minutes.
After cooling to room temperature, use the apricot preserve to sandwich the cookies into pairs.
Cool further and then dust with confectioner’s sugar and ground cinnamon
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¼ cup fine sugar
Grated rind of half a lemon
½ beaten egg
1/3 cup ground almonds
1 cup flour
½ teaspoon mixed spice
3 tbsp. raspberry jam
2 tbsp. confectioner’s sugar
½ tsp. ground cinnamon
Instructions:
Preheat oven to 350 degrees.
Beat butter, sugar and lemon rind together until light and fluffy.
Gradually add beaten egg and then stir in the ground almonds.
Sift together the flour and spices and knead into the mixture.
Chill for about half an hour and then roll out the dough into about 1/8 inch thickness.
Cut out into cookie shapes.
Bake for 10-15 minutes.
After cooling to room temperature, use the apricot preserve to sandwich the cookies into pairs.
Cool further and then dust with confectioner’s sugar and ground cinnamon
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Spiced Christmas Cookies
1 stick softened unsalted butter
1/3 cup packed light brown sugar
1 egg, separated
1 ¼ cp. sifted flour
1 tsp. ground cinnamon
½ tsp. ground ginger
¼ tsp. grated nutmeg
¼ tsp. ground cloves
2 tbsp. granulated sugar
Instructions:
Preheat oven to 350 degrees.
Beat together butter and sugar till light and fluffy keeping aside two teaspoons of egg white, mix the rest of the separated egg into the mixture and mix well.
Stir in the spices and four, kneading into soft dough.
Roll this dough to about ¼ inch thickness and cut into Christmas shapes, stars etc.
Brush these shapes with the egg white and bake at 350 degrees for 10-12 minutes.
Let them cool to room temperature before dusting with icing sugar.
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1/3 cup packed light brown sugar
1 egg, separated
1 ¼ cp. sifted flour
1 tsp. ground cinnamon
½ tsp. ground ginger
¼ tsp. grated nutmeg
¼ tsp. ground cloves
2 tbsp. granulated sugar
Instructions:
Preheat oven to 350 degrees.
Beat together butter and sugar till light and fluffy keeping aside two teaspoons of egg white, mix the rest of the separated egg into the mixture and mix well.
Stir in the spices and four, kneading into soft dough.
Roll this dough to about ¼ inch thickness and cut into Christmas shapes, stars etc.
Brush these shapes with the egg white and bake at 350 degrees for 10-12 minutes.
Let them cool to room temperature before dusting with icing sugar.
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Sparkling Sour Cream Sugar Cookies
1/2 cup butter, softened
1 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
Dash salt
1/2 cup dairy sour cream
1 egg
1 teaspoon finely shredded orange peel
1/2 teaspoon lemon extract
2-1/2 cups all-purpose flour
Powdered Sugar Icing (see recipe below) or your favorite frosting
Instructions:
In mixing bowl, beat butter with electric mixer 30 seconds.
Add sugar, baking powder, soda, and salt; beat well.
Beat in sour cream, egg, peel, and lemon extract.
Beat in as much flour as you can with the mixer. Using wooden spoon, stir in remaining flour.
Divide in half. Cover; chill 1 to 2 hours or until easy to handle.
On a well-floured surface, roll out half of the dough at a time to 1/4-inch thickness.
Using a cooking cutter, cut dough into desired shapes.
Place cookies 1 inch apart on an ungreased cookie sheet.
Bake in a 375 degree oven for 6 to 7 minutes or until edges are firm and bottoms are light brown.
Transfer to wire rack; cool.
Prepare the Powdered Sugar Icing or frosting. Spread the mixture over cookies.
Immediately top each cookie with candied citrus peel or let dry and paint designs on each with food coloring.
Makes approximately 40 to 50
Powdered Sugar Icing: In a medium mixing bowl, beat together 4 cups sifted powdered sugar and 1/4 cup milk. Stir in additional milk if needed, 1 teaspoon at a time, until glaze is easy to spread. Tint with food coloring, if you like.
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1 cup granulated sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
Dash salt
1/2 cup dairy sour cream
1 egg
1 teaspoon finely shredded orange peel
1/2 teaspoon lemon extract
2-1/2 cups all-purpose flour
Powdered Sugar Icing (see recipe below) or your favorite frosting
Instructions:
In mixing bowl, beat butter with electric mixer 30 seconds.
Add sugar, baking powder, soda, and salt; beat well.
Beat in sour cream, egg, peel, and lemon extract.
Beat in as much flour as you can with the mixer. Using wooden spoon, stir in remaining flour.
Divide in half. Cover; chill 1 to 2 hours or until easy to handle.
On a well-floured surface, roll out half of the dough at a time to 1/4-inch thickness.
Using a cooking cutter, cut dough into desired shapes.
Place cookies 1 inch apart on an ungreased cookie sheet.
Bake in a 375 degree oven for 6 to 7 minutes or until edges are firm and bottoms are light brown.
Transfer to wire rack; cool.
Prepare the Powdered Sugar Icing or frosting. Spread the mixture over cookies.
Immediately top each cookie with candied citrus peel or let dry and paint designs on each with food coloring.
Makes approximately 40 to 50
Powdered Sugar Icing: In a medium mixing bowl, beat together 4 cups sifted powdered sugar and 1/4 cup milk. Stir in additional milk if needed, 1 teaspoon at a time, until glaze is easy to spread. Tint with food coloring, if you like.
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Poinsettia Cookies
1 cup (2 sticks) butter or margarine, softened
1 cup confectioners' sugar
1 egg, beaten
1 1/2 teaspoons almond extract
1 teaspoon pure vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon salt
Red decorating sugar, for garnish
Instructions:
Cream butter in a large bowl with an electric mixer.
Add confectioners' sugar; beat well.
Beat in the egg and extracts.
Blend in the flour and salt.
Form the dough into two disks and wrap them in plastic.
Chill the dough well.
Remove one disk from the refrigerator.
Roll dough out on a lightly floured surface to 1/8-inch thickness.
Cut into 1 1/2-inch squares, then cut from each corner of the square almost to the center.
Turn over every other cut point to the center and press gently, forming a pinwheel (or poinsettia).
Sprinkle the center of each with red sugar. Repeat with the second disk of dough.
Preheat oven to 350 degrees.
Place the cookies on greased baking sheets and bake until very lightly golden, about 8 to 10 minutes.
Makes about 5 dozen cookies.
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1 cup confectioners' sugar
1 egg, beaten
1 1/2 teaspoons almond extract
1 teaspoon pure vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon salt
Red decorating sugar, for garnish
Instructions:
Cream butter in a large bowl with an electric mixer.
Add confectioners' sugar; beat well.
Beat in the egg and extracts.
Blend in the flour and salt.
Form the dough into two disks and wrap them in plastic.
Chill the dough well.
Remove one disk from the refrigerator.
Roll dough out on a lightly floured surface to 1/8-inch thickness.
Cut into 1 1/2-inch squares, then cut from each corner of the square almost to the center.
Turn over every other cut point to the center and press gently, forming a pinwheel (or poinsettia).
Sprinkle the center of each with red sugar. Repeat with the second disk of dough.
Preheat oven to 350 degrees.
Place the cookies on greased baking sheets and bake until very lightly golden, about 8 to 10 minutes.
Makes about 5 dozen cookies.
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Pistachio Cookies
2/3 C. Butter, softened
1 C. Sugar
2 oz. Unsweetened Chocolate, melted and cooled
2 Eggs, separated
1 t. Vanilla
1 3/4 C. All-purpose Flour
1/4 t. Baking Powder
1/4 t. Baking Soda
1/4 t. Salt
Sugar for sprinkling
1/3 C. chopped, shelled Pistachios (use more for fuller cookies)
Instructions:
Preheat oven to 400 degrees.
Cream butter and sugar. Add chocolate, egg yolks and vanilla. Mix well.
Combine flour, baking powder, soda and salt.
Stir into creamed mixture.
Chill dough.
Roll to 1/8-inch thickness on lightly floured surface. Cut into desired shapes with 2 1/2 to 3-inch cookie cutter.
Beat reserved egg whites until foamy. Brush on cookies.
Sprinkle with sugar and pistachios.
Press nuts gently into cookies.
Bake on ungreased baking sheet in preheated oven for 6 - 8 minutes.
Makes approximately 4 dozen
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1 C. Sugar
2 oz. Unsweetened Chocolate, melted and cooled
2 Eggs, separated
1 t. Vanilla
1 3/4 C. All-purpose Flour
1/4 t. Baking Powder
1/4 t. Baking Soda
1/4 t. Salt
Sugar for sprinkling
1/3 C. chopped, shelled Pistachios (use more for fuller cookies)
Instructions:
Preheat oven to 400 degrees.
Cream butter and sugar. Add chocolate, egg yolks and vanilla. Mix well.
Combine flour, baking powder, soda and salt.
Stir into creamed mixture.
Chill dough.
Roll to 1/8-inch thickness on lightly floured surface. Cut into desired shapes with 2 1/2 to 3-inch cookie cutter.
Beat reserved egg whites until foamy. Brush on cookies.
Sprinkle with sugar and pistachios.
Press nuts gently into cookies.
Bake on ungreased baking sheet in preheated oven for 6 - 8 minutes.
Makes approximately 4 dozen
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Ornament Cookies
1 1/4 cups powdered sugar
1 cup butter; softened
1 egg
1 teaspoon vanilla
2 1/2 cups all-purpose flour
1 teaspoon baking soda
Decorator sugars; if desired
Frosting:
2 cups powdered sugar
1/4 cup butter; softened
1 teaspoon vanilla
1 to 2 tablespoons milk
Food color; if desired
Instructions:
Combine 1 1/4 cups powdered sugar, 1 cup butter, egg and 1 teaspoon vanilla in large bowl.
Beat at low speed, scraping bowl often, until creamy.
Add flour and baking soda; beat until well mixed.
Divide dough in half; wrap each half in plastic food wrap.
Refrigerate until firm (at least 2 hours).
Preheat oven to 375 degrees.
Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/8 to 1/4-inch thickness.
Cut with 4-inch cookie cutter.
Place 2 inches apart onto ungreased cookie sheets.
Sprinkle with decorator sugars, if desired.
Bake for 6 to 10 minutes or until edges are lightly browned.
While cookies are still warm, use toothpick or straw to make holes for ribbons to hang cookies as ornaments.
Cool completely.
Combine 2 cups powdered sugar, 1/4 cup butter and 1 teaspoon vanilla in small bowl.
Beat at low speed, scraping bowl often and adding enough milk for desired frosting consistency.
Tint frosting with food color, if desired.
Frost and fill cooled cookies as desired.
Makes approximately 1 1/2 dozen
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1 cup butter; softened
1 egg
1 teaspoon vanilla
2 1/2 cups all-purpose flour
1 teaspoon baking soda
Decorator sugars; if desired
Frosting:
2 cups powdered sugar
1/4 cup butter; softened
1 teaspoon vanilla
1 to 2 tablespoons milk
Food color; if desired
Instructions:
Combine 1 1/4 cups powdered sugar, 1 cup butter, egg and 1 teaspoon vanilla in large bowl.
Beat at low speed, scraping bowl often, until creamy.
Add flour and baking soda; beat until well mixed.
Divide dough in half; wrap each half in plastic food wrap.
Refrigerate until firm (at least 2 hours).
Preheat oven to 375 degrees.
Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/8 to 1/4-inch thickness.
Cut with 4-inch cookie cutter.
Place 2 inches apart onto ungreased cookie sheets.
Sprinkle with decorator sugars, if desired.
Bake for 6 to 10 minutes or until edges are lightly browned.
While cookies are still warm, use toothpick or straw to make holes for ribbons to hang cookies as ornaments.
Cool completely.
Combine 2 cups powdered sugar, 1/4 cup butter and 1 teaspoon vanilla in small bowl.
Beat at low speed, scraping bowl often and adding enough milk for desired frosting consistency.
Tint frosting with food color, if desired.
Frost and fill cooled cookies as desired.
Makes approximately 1 1/2 dozen
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Oatmeal Shortbread
3/4 cup all purpose flour
2/3 cup oats
1/2 cup corn starch
1/2 cup powdered sugar
3/4 cup butter, softened
Instructions:
Mix flour, oats, corn starch and powdered sugar in a large bowl.
Blend in butter.
Work with hands until a soft, smooth dough forms.
Shape into a disk and wrap with plastic wrap. Place in the refrigerator 30 minutes or until easy to handle.
Preheat oven to 300 degrees.
Roll out dough to 1/4" thickness. Cut into shapes with cookie cutters.
Place on ungreased baking sheets.
Decorate if desired.
Bake for 15-25 minutes, or until edges are lightly browned. Time will depend on cookie size.
Remove and cool completely on wire rack.
Store in airtight container at room temperature.
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2/3 cup oats
1/2 cup corn starch
1/2 cup powdered sugar
3/4 cup butter, softened
Instructions:
Mix flour, oats, corn starch and powdered sugar in a large bowl.
Blend in butter.
Work with hands until a soft, smooth dough forms.
Shape into a disk and wrap with plastic wrap. Place in the refrigerator 30 minutes or until easy to handle.
Preheat oven to 300 degrees.
Roll out dough to 1/4" thickness. Cut into shapes with cookie cutters.
Place on ungreased baking sheets.
Decorate if desired.
Bake for 15-25 minutes, or until edges are lightly browned. Time will depend on cookie size.
Remove and cool completely on wire rack.
Store in airtight container at room temperature.
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No Chill Cut-Out Sugar Cookies
1 cup butter, softened
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 teaspoons baking powder
3 cups all-purpose flour
Instructions:
Preheat oven to 375 degrees.
In a large bowl, cream butter and sugar with an electric mixer.
Beat in eggs and vanilla.
Add baking powder and flour one cup at a time, mixing after each addition. Dough will be stiff.
Do not chill dough. Divide dough in half. Roll each half about 1/8 inch thick.
Dip cutters into flour before each use.
Bake cookies on ungreased cookie sheet on middle rack of oven for 8-12 minutes, or until cookies are lightly browned.
Makes approximately 24.
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1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 teaspoons baking powder
3 cups all-purpose flour
Instructions:
Preheat oven to 375 degrees.
In a large bowl, cream butter and sugar with an electric mixer.
Beat in eggs and vanilla.
Add baking powder and flour one cup at a time, mixing after each addition. Dough will be stiff.
Do not chill dough. Divide dough in half. Roll each half about 1/8 inch thick.
Dip cutters into flour before each use.
Bake cookies on ungreased cookie sheet on middle rack of oven for 8-12 minutes, or until cookies are lightly browned.
Makes approximately 24.
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Moravian Christmas Cookies
3 1/2 cups sifted all-purpose flour
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1 cup softened butter
1 1/2 cups granulated sugar
2 eggs
1 tablespoon brandy
Instructions:
Sift together flour, cinnamon, nutmeg and salt.
Cream butter and sugar together.
Add eggs and brandy; beat thoroughly.
Gradually add sifted dry ingredients to creamed mixture, mixing well.
Cover and chill several hours or overnight.
Preheat oven to 400 degrees.
Roll out a small portion of the dough at a time on a floured board to a thickness of 1/4 inch (keep remaining dough in refrigerator).
Cut with a cookie cutter into desired shapes.
Place 2 inches apart on an ungreased cookie sheet and bake for 12 to 14 minutes.
Makes approximately 4 to 5 dozen.
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1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
1 cup softened butter
1 1/2 cups granulated sugar
2 eggs
1 tablespoon brandy
Instructions:
Sift together flour, cinnamon, nutmeg and salt.
Cream butter and sugar together.
Add eggs and brandy; beat thoroughly.
Gradually add sifted dry ingredients to creamed mixture, mixing well.
Cover and chill several hours or overnight.
Preheat oven to 400 degrees.
Roll out a small portion of the dough at a time on a floured board to a thickness of 1/4 inch (keep remaining dough in refrigerator).
Cut with a cookie cutter into desired shapes.
Place 2 inches apart on an ungreased cookie sheet and bake for 12 to 14 minutes.
Makes approximately 4 to 5 dozen.
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Lemon Sugar Cookies
8 oz Unsalted Butter, at room Temperature
7 oz Granulated Sugar
1 Egg
1 tsp Lemon Extract
1/2 tsp Lemon Zest
18 oz All Purpose Flour
2 tsp Baking Powder
Instructions:
Preheat oven to 350 degrees.
In the work bowl of a food processor, combine butter, sugar and egg. Process for about one minute until the mixture is smooth and creamy.
Add lemon extract and lemon zest. Pulse just to combine.
Toss together flour and baking powder.
Add to butter mixture and mix just to incorporate.
Wrap dough in plastic and chill about 1 hour, just until firm enough to roll.
Turn out onto lightly floured board and roll dough to 1/8 inch thick.
Cut with 2 1/2 inch heart shape cookie cutter.
Transfer to parchment paper lined cookie sheet and bake for 10 to 12 minutes or until lightly golden.
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7 oz Granulated Sugar
1 Egg
1 tsp Lemon Extract
1/2 tsp Lemon Zest
18 oz All Purpose Flour
2 tsp Baking Powder
Instructions:
Preheat oven to 350 degrees.
In the work bowl of a food processor, combine butter, sugar and egg. Process for about one minute until the mixture is smooth and creamy.
Add lemon extract and lemon zest. Pulse just to combine.
Toss together flour and baking powder.
Add to butter mixture and mix just to incorporate.
Wrap dough in plastic and chill about 1 hour, just until firm enough to roll.
Turn out onto lightly floured board and roll dough to 1/8 inch thick.
Cut with 2 1/2 inch heart shape cookie cutter.
Transfer to parchment paper lined cookie sheet and bake for 10 to 12 minutes or until lightly golden.
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Lemon Cream Cheese Cut-Out Cookies
2-1/4 cups all-purpose flour
3/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon salt
2/3 cup butter, softened
1 3-ounce package cream cheese, softened
1/2 cup sugar
3 tablespoons milk
1-1/2 teaspoon grated lemon peel
2 cups sifted powdered sugar (optional)
3 tablespoons warm water (optional)
4 teaspoons meringue powder (optional)
1/4 teaspoon cream of tartar (optional)
Instructions:
Preheat oven to 350 degrees.
Stir together flour, spices, and salt.
In a medium mixing bowl, beat together butter, cream cheese, and sugar with an electric mixer until well combined.
Beat in milk and lemon peel.
Add dry ingredients, beating at low speed just until combined.
Chill, covered, for 2 to 3 hours or until firm.
On a lightly floured surface, roll out dough to about 1/8-inch thickness. Cut into shapes using cutters.
Place on ungreased cookie sheets. Bake in a 350 degree F oven for 8 to 10 minutes or until bottoms are lightly browned.
Cool on wire racks.
If desired, in a medium mixing bowl combine powdered sugar, meringue powder, and cream of tartar. Add 3 tablespoons cold water. Beat with an electric mixer on low speed until mixture is combined, then on medium to high speed for 7 to 10 minutes or until mixture forms stiff peaks. (If mixture seems stiff while beating, add water, 1/2 teaspoon at a time. Icing should be fairly thick for piping. For a thinner, glazing consistency, stir in a little more water after beating.)
Spread over cookies. (When not using, keep icing tightly covered to prevent drying.)
Makes approximately 60
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3/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/8 teaspoon salt
2/3 cup butter, softened
1 3-ounce package cream cheese, softened
1/2 cup sugar
3 tablespoons milk
1-1/2 teaspoon grated lemon peel
2 cups sifted powdered sugar (optional)
3 tablespoons warm water (optional)
4 teaspoons meringue powder (optional)
1/4 teaspoon cream of tartar (optional)
Instructions:
Preheat oven to 350 degrees.
Stir together flour, spices, and salt.
In a medium mixing bowl, beat together butter, cream cheese, and sugar with an electric mixer until well combined.
Beat in milk and lemon peel.
Add dry ingredients, beating at low speed just until combined.
Chill, covered, for 2 to 3 hours or until firm.
On a lightly floured surface, roll out dough to about 1/8-inch thickness. Cut into shapes using cutters.
Place on ungreased cookie sheets. Bake in a 350 degree F oven for 8 to 10 minutes or until bottoms are lightly browned.
Cool on wire racks.
If desired, in a medium mixing bowl combine powdered sugar, meringue powder, and cream of tartar. Add 3 tablespoons cold water. Beat with an electric mixer on low speed until mixture is combined, then on medium to high speed for 7 to 10 minutes or until mixture forms stiff peaks. (If mixture seems stiff while beating, add water, 1/2 teaspoon at a time. Icing should be fairly thick for piping. For a thinner, glazing consistency, stir in a little more water after beating.)
Spread over cookies. (When not using, keep icing tightly covered to prevent drying.)
Makes approximately 60
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Lemon Cinnamon Cookies
For the cookies:
4 cups all-purpose flour
2 cups sugar
1 tablespoon ground cinnamon
2 teaspoons pulverized baking ammonia (sold at pharmacies) or 1 teaspoon cream of tartar mixed with 1 tsp baking soda
1/2 teaspoon salt
1 cup unsalted butter
3 beaten eggs
2 teaspoons finely shredded lemon peel
For the glaze:
1 egg white
1 tablespoon water
Pearl (coarse) sugar or regular sugar
4 oz semisweet chocolate pieces, melted
Instructions:
Preheat oven to 375 degrees.
In a very large mixing bowl, stir together the flour, 2 cups sugar, cinnamon, baking ammonia and salt.
Cut in butter till mixture resembles coarse cornmeal.
Add eggs and lemon peel; mix well to form a dough.
On a floured surface, roll out dough to 1/8-inch thickness.
Cut into shapes with 2- or 3-inch cookie cutters.
Place cutouts on ungreased cookie sheets.
Combine egg white and water; brush over tops of cookies. Sprinkle cookies with sugar.
Bake in a 375° oven for 8 to 10 minutes or till golden.
Remove to wire rack to cool.
Drizzle with melted chocolate.
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4 cups all-purpose flour
2 cups sugar
1 tablespoon ground cinnamon
2 teaspoons pulverized baking ammonia (sold at pharmacies) or 1 teaspoon cream of tartar mixed with 1 tsp baking soda
1/2 teaspoon salt
1 cup unsalted butter
3 beaten eggs
2 teaspoons finely shredded lemon peel
For the glaze:
1 egg white
1 tablespoon water
Pearl (coarse) sugar or regular sugar
4 oz semisweet chocolate pieces, melted
Instructions:
Preheat oven to 375 degrees.
In a very large mixing bowl, stir together the flour, 2 cups sugar, cinnamon, baking ammonia and salt.
Cut in butter till mixture resembles coarse cornmeal.
Add eggs and lemon peel; mix well to form a dough.
On a floured surface, roll out dough to 1/8-inch thickness.
Cut into shapes with 2- or 3-inch cookie cutters.
Place cutouts on ungreased cookie sheets.
Combine egg white and water; brush over tops of cookies. Sprinkle cookies with sugar.
Bake in a 375° oven for 8 to 10 minutes or till golden.
Remove to wire rack to cool.
Drizzle with melted chocolate.
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Honey Snowflake Cookies
1/2 cup brown sugar
1 teaspoon baking powder
1/2 teaspoon ground cardamom
1 egg
1/2 cup honey
2 cups flour
1 cup whole wheat flour
ICING:
1/4 cup butter, softened
1/4 cup flour
2 teaspoons water
Instructions:
In a mixing bowl, beat the butter or margarine on medium to high speed for 30 seconds.
Add brown sugar, baking powder and cardamom; beat until combined.
Beat in the egg and honey.
Beat in as much of the flours as you can with a mixer. Stir in any remaining flour with a wooden spoon.
Divide dough in half. Cover and chill for 3 hours, or until easy to handle.
For the icing, stir together the butter, flour and water until smooth.
Preheat oven to 375 degrees.
On a lightly floured surface, roll each half of dough to a 1/4-inch thickness.
Using a 2 or 2 1/2-inch cookie cutter, cut dough into shapes. Place cookies 2 inches apart on ungreased cookie sheets.
Pipe icing onto unbaked cookies with a decorating bag and writing tip.
Bake cookies at 375ºF for 7 to 9 minutes, or until edges are firm and bottoms are lightly browned.
Remove cookies and cool on rack.
Makes approximately 4 to 5 dozen
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1 teaspoon baking powder
1/2 teaspoon ground cardamom
1 egg
1/2 cup honey
2 cups flour
1 cup whole wheat flour
ICING:
1/4 cup butter, softened
1/4 cup flour
2 teaspoons water
Instructions:
In a mixing bowl, beat the butter or margarine on medium to high speed for 30 seconds.
Add brown sugar, baking powder and cardamom; beat until combined.
Beat in the egg and honey.
Beat in as much of the flours as you can with a mixer. Stir in any remaining flour with a wooden spoon.
Divide dough in half. Cover and chill for 3 hours, or until easy to handle.
For the icing, stir together the butter, flour and water until smooth.
Preheat oven to 375 degrees.
On a lightly floured surface, roll each half of dough to a 1/4-inch thickness.
Using a 2 or 2 1/2-inch cookie cutter, cut dough into shapes. Place cookies 2 inches apart on ungreased cookie sheets.
Pipe icing onto unbaked cookies with a decorating bag and writing tip.
Bake cookies at 375ºF for 7 to 9 minutes, or until edges are firm and bottoms are lightly browned.
Remove cookies and cool on rack.
Makes approximately 4 to 5 dozen
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Holiday Ginger Cookies
1 1/4 cups sugar
1 cup butter; softened
1 egg
3 tablespoons molasses
1 teaspoon vanilla
3 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon baking soda
1/4 teaspoon salt
Frosting:
3 cups powdered sugar
1/3 cup butter; softened
1 teaspoon vanilla
1 to 2 tablespoons milk
Instructions:
Combine sugar, butter, egg, molasses and vanilla in large bowl.
Beat at medium speed, scraping bowl often, until creamy.
Reduce speed to low; add all remaining cookie ingredients.
Beat until well mixed.
Divide dough in half; wrap in plastic food wrap.
Refrigerate until firm (1 to 2 hours).
Preheat oven to 375°F.
Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/8-inch thickness.
Cut with 4-inch cookie cutter.
Place cookies, 1 inch apart, on ungreased cookie sheets.
Bake for 6 to 9 minutes or until set. Let stand 1 minute; remove from cookie sheets.
Cool completely.
Combine powdered sugar, 1/3 cup butter and 1 teaspoon vanilla in small bowl.
Beat at low speed, adding enough milk for desired spreading consistency.
Decorate cooled cookies with frosting as desired.
Makes approximately 2 dozen
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1 cup butter; softened
1 egg
3 tablespoons molasses
1 teaspoon vanilla
3 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon baking soda
1/4 teaspoon salt
Frosting:
3 cups powdered sugar
1/3 cup butter; softened
1 teaspoon vanilla
1 to 2 tablespoons milk
Instructions:
Combine sugar, butter, egg, molasses and vanilla in large bowl.
Beat at medium speed, scraping bowl often, until creamy.
Reduce speed to low; add all remaining cookie ingredients.
Beat until well mixed.
Divide dough in half; wrap in plastic food wrap.
Refrigerate until firm (1 to 2 hours).
Preheat oven to 375°F.
Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/8-inch thickness.
Cut with 4-inch cookie cutter.
Place cookies, 1 inch apart, on ungreased cookie sheets.
Bake for 6 to 9 minutes or until set. Let stand 1 minute; remove from cookie sheets.
Cool completely.
Combine powdered sugar, 1/3 cup butter and 1 teaspoon vanilla in small bowl.
Beat at low speed, adding enough milk for desired spreading consistency.
Decorate cooled cookies with frosting as desired.
Makes approximately 2 dozen
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Eggnog Snowman Cookies
3/4 cup sugar
3/4 cup butter; softened
1/3 cup eggnog
1 egg
1 teaspoon vanilla
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
Frosting:
3 cups powdered sugar
1/4 cup eggnog
1 to 2 food colors
Miniature real semi-sweet chocolate chips
Instructions:
Combine sugar and butter in large bowl.
Beat at medium speed until creamy.
Add 1/3 cup eggnog, egg and vanilla; continue beating until well mixed.
Reduce speed to low; add flour, baking powder, nutmeg and salt.
Beat until well mixed.
Divide dough in half; wrap each half in plastic food wrap.
Refrigerate until firm (at least 1 hour).
Preheat oven to 375 degrees.
Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/4-inch thickness.
Cut with 3 to 4-inch snowman cookie cutter.
Place 2 inches apart onto ungreased cookie sheets.
Bake for 8 to 10 minutes or until edges are lightly browned.
Cool completely.
Combine powdered sugar and 1/4 cup eggnog in small bowl; mix well.
Remove one-third of frosting; place in two small bowls.
Tint frosting with food color as desired.
Frost snowmen with white frosting.
Use tinted frosting to decorate cookies, as desired.
Add miniature chocolate chips for eyes and buttons.
Makes 14 cookies
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3/4 cup butter; softened
1/3 cup eggnog
1 egg
1 teaspoon vanilla
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
Frosting:
3 cups powdered sugar
1/4 cup eggnog
1 to 2 food colors
Miniature real semi-sweet chocolate chips
Instructions:
Combine sugar and butter in large bowl.
Beat at medium speed until creamy.
Add 1/3 cup eggnog, egg and vanilla; continue beating until well mixed.
Reduce speed to low; add flour, baking powder, nutmeg and salt.
Beat until well mixed.
Divide dough in half; wrap each half in plastic food wrap.
Refrigerate until firm (at least 1 hour).
Preheat oven to 375 degrees.
Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/4-inch thickness.
Cut with 3 to 4-inch snowman cookie cutter.
Place 2 inches apart onto ungreased cookie sheets.
Bake for 8 to 10 minutes or until edges are lightly browned.
Cool completely.
Combine powdered sugar and 1/4 cup eggnog in small bowl; mix well.
Remove one-third of frosting; place in two small bowls.
Tint frosting with food color as desired.
Frost snowmen with white frosting.
Use tinted frosting to decorate cookies, as desired.
Add miniature chocolate chips for eyes and buttons.
Makes 14 cookies
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Christmas Sugar Cookies
1 cup butter
1 1/4 cup sugar
2 egg
1 tablespoon vanilla
4 cups flour
4 teaspoons baking soda
Instructions:
In a large bowl, beat together the butter, sugar, egg, and vanilla extract until the mixture is fluffy.
Mix in the dry ingredients (flour and baking soda) until well combined.
Chill the dough at least two hours
Preheat oven to 375 degrees.
Roll dough on a floured surface until 1/8 of an inch thick.
Cut with Christmas cookie cutters.
Place the shapes on an ungreased cookie sheet.
Bake at 375 degrees for ten minutes or until lightly browned.
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1 1/4 cup sugar
2 egg
1 tablespoon vanilla
4 cups flour
4 teaspoons baking soda
Instructions:
In a large bowl, beat together the butter, sugar, egg, and vanilla extract until the mixture is fluffy.
Mix in the dry ingredients (flour and baking soda) until well combined.
Chill the dough at least two hours
Preheat oven to 375 degrees.
Roll dough on a floured surface until 1/8 of an inch thick.
Cut with Christmas cookie cutters.
Place the shapes on an ungreased cookie sheet.
Bake at 375 degrees for ten minutes or until lightly browned.
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Christmas Sand Tarts
1/2 cup butter
1 cup sugar
1 egg, beaten
1 3/4 cups sifted flour
2 teaspoons baking powder
1 egg white, unbeaten
1 tablespoon sugar
1/4 teaspoon cinnamon
Instructions:
Cream butter and sugar and stir in well beaten egg.
Sift flour and baking powder together, blend with first ingredients to make a soft dough. Set in refrigerator to chill.
Preheat oven to 275 degrees
When cold, place on well floured board (or use powdered sugar), roll out 1/8-inch thick. Knead in more flour if needed.
Shape with cutters.
Brush with egg white and sprinkle with cinnamon sugar mixture.
Bake on a lightly greased baking sheet for about 20 minutes or until lightly browned.
Makes approximately 30
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1 cup sugar
1 egg, beaten
1 3/4 cups sifted flour
2 teaspoons baking powder
1 egg white, unbeaten
1 tablespoon sugar
1/4 teaspoon cinnamon
Instructions:
Cream butter and sugar and stir in well beaten egg.
Sift flour and baking powder together, blend with first ingredients to make a soft dough. Set in refrigerator to chill.
Preheat oven to 275 degrees
When cold, place on well floured board (or use powdered sugar), roll out 1/8-inch thick. Knead in more flour if needed.
Shape with cutters.
Brush with egg white and sprinkle with cinnamon sugar mixture.
Bake on a lightly greased baking sheet for about 20 minutes or until lightly browned.
Makes approximately 30
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