Dough one day. Bake another. Decorate another.
That's how I do usually do it and today is the day for glazing and decorating our stars and trees! (And the snowflakes if I'm not all decorated out by that point).
1 1/2 c granulated sugar
1 1/2 c butter, soft
2 tablespoons vanilla extract
4 c flour
1 t baking soda
1 t cream of tartar
1 t salt
Combine sugar and butter, beat until creamy with your electric mixer. Add eggs and vanilla. Beat well. Add dry ingredients and mix until blended. Chill dough until it's easy to work with; 30-60 minutes.
On lightly floured surface roll the dough to 1/4 inch thickness. Cut out cookies. Bake on lined baking sheets at 350 until the edges just start to turn golden brown, about 10 minutes. Cool on wire racks.
Makes about 1 & 1/3 cups
2 1/2 c powdered sugar
2 T water
1 T butter, softened
1 T light corn syrup
1/2 t almond extract or vanilla
Food color, if desired
Combine powdered sugar, water, butter, corn syrup and vanilla in small mixer bowl; mix until powdered sugar is moistened. Beat at medium speed until smooth, adding additional water if necessary to reach desired spreading consistency. Tint with food color, if desired. Glaze cooled cookies and let stand until hardened (6 hrs. or overnight).
Ahhh how I hate (hate hate hate hate) dipping candies. I try to avoid candies and cookies that involve dipping in chocolate coatings just as much as I try to avoid hand-breading foods at dinner time. I am bored out of my mind, I hate the mess, hate everything about it.
And yet... I do it.
This is a recipe that is so easy and quick and good... but it involves dipping in chocolate so I try to sneak it off the trays... and I am usually caught and
Yes, homemade Twix were made this year.
Twix Candy Bars
35 caramels - unwrapped
2 12-oz. bags milk chocolate chips
1/4 c water
1 box (about 40) Nabisco Lorna Doon Shortbread cookies (square) or Walkers shortbread (long stick)
Combine the caramels with the water in a small pan and melt over low heat. Place the shortbread cookies side by side on an ungreased or lined cookie sheet. Spoon a dab of the melted caramel on the cookie. Place all cookies in the refrigerator until firm. Melt the chocolate chips in a double broiler or in the microwave. Remove cookies from the refrigerator and dip each one into the melted chocolate. Tap off excess and place on wax paper. Let them set up at room temperature - can take up to several hours depending on the heat and humidity of your home.
Products related to this recipe are available on Amazon if you can't find them locally;
Walkers Shortbread Assorted, 8.8 oz. Boxes, 6 Count
Kraft Caramel Baking Bits ~ 1 Lb Bulk
Kraft Caramel Bits
Nabisco Lorna Doone Shortbread Cookies
|caramelly goodness over a crunchy cookie|
Continuing with a 'cookie a day until Christmas' here is one of our family tradition's that goes back to my own childhood of visiting my Grandmother's house on Christmas Eve. Even as a child I didn't like things that were 'too sweet' and this one is not, save for the sugar sprinkled on top. The Scandinavian pastry is crisp and light and not sweet. They are a Swedish tradition in our home and I hope one day to share the tradition with my own grandchildren as well. You do need a Rosette/Timbale Set to make these.
1 t sugar
1/4 t salt
1/2 t vanilla
1 c milk
1 c flour
Break eggs into a bowl, add sugar, salt, vanilla, milk and flour. Beat briefly just until smooth. Do not overbeat! Too much beating makes your rosettes blistered and tough.
Have hot oil, lard or shortening in a pan on the stove heating. Leave the rosette iron in the hot oil for several minutes while you make the batter. Dip the hot iron into the batter being careful not to let the batter come up over the edge of the iron. Dip just about 4/5th of the way up the iron. Immediately place the iron/batter into the hot oil. Hold the iron in place and cook the rosette until it's golden brown and crisp. The temperature of the oil is perfect when it takes about 25-30 seconds for the rosette to cook. Too fast and it burns, too cool and it will be soggy and greasy. Use a fork to shake the rosette off the iron and onto a paper towel lined rack. When they are cool sprinkle with powdered sugar. These can be frozen. This recipe will make about 40.
If they do not come off the iron they were not fried long enough or you let the batter come up over the edge of the iron.
If they are blistered and thick, you have beaten the eggs too much.
If the rosettes drop off in the hot oil the iron is not deep enough in the oil.
If they are not crisp they have been fried too fast or the oil was not hot enough.
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