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Showing posts from December 7, 2014

Reindeer Cookies

Any sugar cookie recipe will do for these cookies, but here's one that's good. It's the decorations that make them fun. 1/2 c. margarine/butter, softened 4 oz. cream cheese 1 1/4 c. powdered sugar 1 egg 1 1/2 tsp. vanilla extract 1/4 tsp. salt 1/4 tsp. baking powder 3 c. flour Oven 350 degrees  Combine butter, cream cheese, and p. sugar with a mixer until light and fluffy. Add egg, vanilla, salt, and baking powder. With mixer on low, add flour until dough holds together. Make it into a ball, wrap in plastic wrap, and chill at least 1 hour. On lightly floured surface, roll dough 1/4 inch thick and cut into triangle shapes. Bake 15 minutes until edges brown lightly. Cool completely. Frost cookies with chocolate icing. Break pretzel loops off and set them along top edge for antlers. Add candies or dots of colored frosting for for eyes and noses.

Cookie Cutter Cakes

This recipe can get a little fussy, but that's what it's all about in Christmas baking, right? 1 1/2 c. sugar 1/2 c. oleo/butter 1/4 c. shortening 1/2 c. milk 3 eggs 1 1/2 c. flour Flavorings (see below) Combine the first six ingredients and blend for 2 minutes at medium speed. Add flavorings you want from this list or make up your own. I like to divide up the batter and make three or four differently flavored cakes, which takes smaller pans. If you make it all the same flavor, use a 9x13 pan.   For egg nog: 1 tsp. nutmeg, 2 tsp. rum extract, 1/2 c. chopped nuts   For cherry: 1 tsp. almond extract, 8 oz. jar of chopped maraschino cherries   For lemon: 2 tsp. lemon juice, 2 tsp. grated lemon peel   For orange: 2 tsp. orange juice, 2 tsp grated orange peel   For nut: 1 tsp. vanilla, 1/2 tsp. almond extract, 1/2 c. chopped nuts   For coconut: 1/2 tsp. coconut extract, 1/4 tsp. almond extract, 1/3 c. flaked coconut Bake 25-35 minutes at 350 degrees. Cool, cut int

Caramels

I only make these once a year because the cooking part takes so darned long. Still, they're wonderful little bits of heaven, and they cost a fraction of what you'll pay in a candy store. 2 c. sugar Dash salt 2 c. white corn syrup 1/2 stick butter 2 c. condensed milk 1 tsp. vanilla Boil sugar, salt and corn syrup to 245 degrees. Add butter & milk (don't let it stop boiling). Cook to 242 degrees, stirring constantly (this is the part that takes forever, but it you aren't careful it will scorch on the bottom and you'll have lumps of yukky stuff.) Add vanilla. Pour into 9-inch square pan and cool. Cut into squares and wrap in waxed paper.

Candy Cane Cookies

1/2 c. butter or margarine (softened) 1/2 c. shortening 1 c. powdered sugar 1 egg 1/1/2 tsp. almond extract 1 tsp. vanilla 2/ 1/2 c. flour 1 tsp. salt 1/2 tsp. red food coloring Oven: 375 Mix butter, shortening, p. sugar well, add egg and flavorings. Blend in flour & salt Divide dough in half; color one half red. Shape 1 tsp. of dough from each half into ropes by rolling on lightly floured board. Place ropes side by side, pinch ends together, and twist to form candy cane shape. Bend one end to make the crook. Place on ungreased baking sheet and bake about 9 minutes, until set and very light brown. If desired, frost/sprinkle. Makes about 4 dozen