May 23rd, 2006 by alice
Tags: Gingerbread, People
INGREDIENTS
- 2 1/4cupsall-purpose flour
- 2teaspoonsground cinnamon
- 2teaspoonsground ginger
- 1teaspoonbaking powder
- 1/2teaspoonsalt
- 1/4teaspoonground cloves
- 1/4teaspoonground nutmeg
- 3/4cupbutter, softened
- 1/2cup packedlight brown sugar
- 1/2cupdark molasses
- 1egg
- frosting(Prepared creamy or gel-type)(optional)
- decorative candies(and other decorations)(optional)
DIRECTIONS
- Combine flour, cinnamon, ginger, baking powder, salt, cloves and nutmeg in larg bowl.
- Beat butter and brown sugar in large bowl until light and fluffy.
- Beat in molasses and egg.
- Gradually add flour mixture; beat until well blended.
- Shape dough into 3 discs.
- Wrap well in plastic wrap; refrigerate 1 hour or until firm.
- Preheat oven to 350*F.
- Working with 1 disc at a time, place on lightly floured surface.
- Roll out dough with lightly with lightly floured rolling pin 3/16-inch thickness.
- Cut out gingerbread people with floured 5-inch cookie cutters; place on ungreased cookie sheets.
- Press dough trimming together gently; reroll and cut out more cookies.
- Bake about 12 minutes or until edges are golden brown.
- Let cookies stand on cookire sheets 1 minute; remove to wire racks to cool completely.
- Pipe frosting onto cooled cookies, Decorate with candies if desired.
- Let stand at room temperature 20 min minutes or until set.
- Store tightly covered at room temperature or freeze up to 3 months.
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May 23rd, 2006 by alice
Tags: Orangelmond, Sables
INGREDIENTS
- 1 1/2cupspowdered sugar
- 1cupbutter, softened
- 1tablespoon finely gratedorange rind
- 1tablespoonalmond flavored liqueur or1 teaspoonalmond extract, toasted
- 1/2cup wholeblanched almonds
- 1 1/2cupsall-purpose flour
- 1/4teaspoonsalt
- 1egg, beaten
DIRECTIONS
- Preheat oven to 350*F.
- Beat powdered sugar and butter in large bowl with electric mixer at medium speed until light and fluffy.
- Beat in orange peel and liqueur.
- Set aside 24 whole almonds.
- Place remaining cooled almonds in food processor.
- Process using on/off pulsing action until almonds are ground, but not pasty.
- Place ground almonds, flour and salt in medium bowl; stir to combine.
- Gradually add to butter mixture.
- Beat with electric mixer at low speed until well blended.
- Place dough on lightly floured surface.
- Roll out dough with lightly floured rolling pin to just under 1/4-inch thickness.
- Cut dough with floured 2 1/2-inch fluted or round cookie cutter.
- Place dough 2 inches apart on ungreased cookie sheets.
- Lightly brush tops of cookies with beaten egg.
- Press 1 whole reserved almond in center of each cookie.
- Brush almond lightly with beaten egg.
- Bake 10 to 12 minutes or until light golden brown.
- Let cookies stand 1 minute on cookie sheets.
- Remove cookies with spatula to wire racks; cool completely.
- Store tightly covered at room temperature, or freeze up for 3 months.
- Notes:*To toast almonds, spread in single layer on baking sheet.
- Bake in preheated 350*F oven 8 to 10 minutes or until brown, stirring twice.
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May 23rd, 2006 by alice
Tags: Mincemeat, Turnovers
INGREDIENTS
- 3 1/2cupsall-purpose flour
- 1/2cupgranulated sugar
- 1/2teaspoonsalt
- 1/2cupbutter, chilled
- 8tablespoonsvegetable shortening
- 1cupbuttermilk
- 1cupmincemeat
- 1/4cuppowdered sugar (optional)
DIRECTIONS
- 1.
- Combine flour, granulated sugar and salt in large bowl; set aside.
- 2.
- Cut butter into 1-inch chunks.
- Add butter and shortening to flour mixture.
- Cut in with pastry blender or 2 knives until mixture resembles coarse crumbs.
- Drizzle buttermilk over top; toss just until mixture comes together to form ball.
- 3.
- Turn out dough onto lightly floured work surface; fold in half and flatten to about 1/2 inch thick.
- Knead about 8 times.
- Divide dough in half; press each half into 1/2-inch-thick disc.
- Wrap in plastic wrap and refrigerate at least 30 minutes.
- 4.
- Preheat oven to 350*F.
- Lightly grease cookie sheets; set aside.
- Let dough rest at room temperature 10 minutes.
- Roll 1 dough disc into 8X12-inch rectangle on lightly floured work surface.
- Cut into 24 (3-inch) squares.
- Place heaping 1/2 teaspoon mincemeat in center of each square.
- Fold opposite corners each about 2/3 of the way over filling, overlapping dough corners.
- 5.
- Place 2 inches apart on prepared cookie sheets.
- Repeat with remaining dough.
- 6.
- Bake 20 minutes or until lightly browned.
- Remove cookies or wire racks; cool completely.
- Sprinke pastries lightly with powdered sugar, if desired.
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May 23rd, 2006 by alice
Tags: Butter, Cookies, Lemony
INGREDIENTS
- 1/2cupbutter, softened
- 1/2cupsugar
- 1egg
- 1 1/2cupsall-purpose flour
- 2tablespoonsfresh lemon juice
- 1teaspoon gratedlemons, rind of
- 1/2teaspoonbaking powder
- 1/8teaspoonsalt
- additionalsugar
DIRECTIONS
- 1.
- Beat butter and sugar in large bowl with electric mixer at medium speed until creamy.
- Beat in egg until light and fluffy.
- Mix in flour, lemon juice, lemon peel, baking powder and salt.
- Cover; refrigerate about 2 hours or until firm.
- 2.
- Preheat oven to 350*F.
- Roll out dough, a small portion at a time, on well-floured surface to 1/4-inch thickness.
- (Keep remaining dough in refrigerator.) Cut with 3-inch round or fluted cookie cutter.
- Transfer to ungreased cookie sheets.
- Sprinkle with sugar.
- 3.
- Bake 8 to 10 minutes or until edges are lightly browned.
- Cool 1 minute on cookie sheets.
- Remove from wires racks; cool completely.
- Store in airtight container.
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May 23rd, 2006 by alice
Tags: Cookies, Spritz, Toned, Two
INGREDIENTS
- 1ounceunsweetened chocolate, coarsely chopped
- 1cupbutter, softened
- 1cupsugar
- 1egg
- 1teaspoonvanilla
- 2 1/4cupsall-purpose flour
- 1/4teaspoonsalt
DIRECTIONS
- 1.
- Melt chocolate in small heavy saucepan over low heat, stirring constantly; set aside.
- Beat butter and sugar in large bowl until light and fluffy.
- Beat in egg and vanilla.
- 2.
- Combine flour and salt in medium bowl; gradually add to butter mixture.
- Reserve 2 cups dough.
- Beat chocolate into remaining dough until smooth.
- Cover both doughs and refrigerate about 20 minutes or until firm enough to handle.
- 3.
- Preheat oven to 400*F.
- Roll out vanilla dough between two sheets of waxed paper to 1/2-inch thickness.
- Cut into 5X4-inch rectangles.
- Place chocolate dough on sheet of waxed paper.
- Using waxed paper to hold dough, roll back and forth to form log about 1 inch in diameter.
- Cut into 5-inch-long logs.
- Place chocolate log in center of vanilla rectangle.
- Wrap vanilla dough around log and and fit into cookie press fitted with star disc.
- 4.
- Press dough onto ungreased cookie sheets 1 1/2 inches apart.
- Repeat with remaining vanilla rectangles and chocolate logs.
- Bake about 10 minutes or until just set.
- Remove cookies to wire racks; cool completely.
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