Five Golden Shortbreads
SCOTCH SHORTBREAD
Actually I did this recipe at night and didn't take pictures. I didn't know what I was thinking. I didn't like the feel of it at all the while I was making. I thought it was just because it was totally a different style than the other cookies I had made. Turns out though that they weren't very good. I tried one and I didnt like it. Tim tried one and said he didn't like it. I ended up throwing the cookies away. I am not sure if I didnt something wrong or if they just weren't very good. Anyway here is the recipe for you to use at your discretion. Let me know if you have any suggestions for a good shortbread cookie.
Scotch Shortbread
1 cup white sugar
1 teaspoon water
1 pound butter softened
4 cups all-purpose flour
1/2 teaspoon salt
Measure sugar into bowl & sprinkle with water. Cream butter into sugar with a wooden spoon. Add flour and salt and knead dough with your hands until dough pulls away from side of bowl as well as your hands. Press dough into a ungreased 9 x 13-inch glass baking pan. Spread it flat right into the corners. Prick with fork about at 1 inch intervals. Sprinkle all with 1/4 cup white sugar. Bake at 275F for one hour or until pale golden. Cut while hot into diamonds or rectangle shapes. A pizza cutter works the best. Let cool.
Six Kisses Laying
PEANUT BLOSSOMS
These were fun to make for me cause I loved them as a little child. Tim does not like nuts or peanut butter but I was going to make SOME cause more people LOVE it! The cookies came out well. I think they could have been a little bit more peanutbuttery! Maybe its the type of peanut butter I used. This was the everlasting batter. I think I made almost 7 1/2 dozen cookies.
Peanut Blossoms
INGREDIENTS:
| 1 cup shortening (Next time I would do 1/2 butter, 1/2 shortening) 1 cup peanut butter 1 cup packed brown sugar 1 cup white sugar 2 eggs 1/4 cup milk 2 teaspoons vanilla extract | 3 1/2 cups all-purpose flour 2 teaspoons baking soda 1 teaspoon salt 1/2 cup white sugar for decoration 2 (9 ounce) bags milk chocolate candy kisses, unwrapped |
Kat B
Tim NA
Seven Candy Canes
CANDY CANE TWISTS
I was really excited for this cookies cause it looked pretty easy to make but the end result was really cool looking. I was hoping they tasted as good as they looked. From what I could tell, everyone liked them. I got a lot of compliments the whole trip on my cookies but this was one that people thought they wouldn't like (with the peppermint) and did!
CANDY CANE COOKIES
RECIPE INGREDIENTS:
| 3/4 cup butter, softened |
| 1 cup sugar |
| 1 large egg |
| 1 tsp. peppermint extract |
| 1/2 tsp. vanilla extract |
| 2 1/4 cups all-purpose flour |
| Red food coloring |
Preheat the oven to 375 degrees. In a large bowl, cream the butter and sugar. Add the egg and beat well. Stir in the peppermint and vanilla extracts. Gradually mix in the flour.
2. Divide the dough in half. Color one half with red food coloring and leave the other half plain. Roll out a tablespoon of red dough and a tablespoon of plain until they are each 6 to 8 inches long. Twist them into a candy cane, pinching the ends. Repeat.
3. Bake on an ungreased cookie sheet for 8 to 10 minutes, or until set but not brown.
Makes about 25.
Tim A- (as he just told me, better say I am a hard grader)
Eight Gingersnaps
GINGERSNAPS
These were cool to make. I was excited for a darker cookie. I like things dark. Gingersnaps were different than I had made with anything else and a lot of people love them. My friend's mom LOVED the gingersnaps, I think even took some with her when she left her daughters! That's what I like to hear.
Gingersnaps:
3/4 cup (170 grams) unsalted butter, room temperature
1/2 cup (105 grams) dark brown sugar
1/2 cup (100 grams) white granulated sugar
1/4 cup (60 ml) unsulphured molasses
1 large egg
1/2 teaspoon pure vanilla extract
2 cups (280 grams) all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 teaspoons ground cinnamon
2 teaspoons ground ginger
1/2 teaspoon ground cloves
Garnish:
1 cup (200 grams) granulated white sugar or coarse white or brown sugar (for covering the cookie balls before baking)
In the bowl of your electric mixer (or with a hand mixer), cream the butter and sugars until light and fluffy (about 2 - 3 minutes). Add the molasses, egg, and vanilla extract and beat until incorporated. In a separate bowl whisk together the flour, baking soda, salt, and spices. Add to the butter mixture and mix until well combined. Cover and chill the batter for about 30 minutes.
Preheat the oven to 350 degrees F (180 degrees C). Line two baking sheets with parchment paper. Place about 1 cup (200 grams) of white granulated sugar in a medium sized bowl. When the dough has chilled sufficiently, roll into 1 inch (2.54 cm) balls. Then roll the balls of dough into the sugar, coating them thoroughly. Place on the baking sheet, spacing about 2 inches (5 cm) apart and, with the bottom of a glass, flatten the cookies slightly. Bake for about 12 - 15 minutes or until the cookies feel dry and firm on top. (The longer the cookies bake, the more crisp they will be.) Cool on a wire rack. Makes about 4 dozen cookies
Kat A
Friends A
Tim NA
Nine pumpkins icing
ICED PUMPKIN COOKIES
I tried hard to make different types of cookies so that everyone would be satisfied and could find something to eat in the boxes I made. Pumpkin is one of my favorite things so when I saw this recipe I had to try it! Pumpkin is dense and wet so I wasn't sure how it would freeze. It worked out ok though. These are definitely better fresh but still delicious. The icing was fun to do too cause I used a piping bag (probably didn't need to but I had just gotten some and I wanted to test it.
Iced Pumpkin Cookies
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| Ingredients | |
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| 2 1/2 cups all-purpose flour |
Directions
Preheat oven to 350 degrees F (175 degrees C). Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
In a medium bowl, cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.
Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.
To Make Glaze: Combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.
Tim A-
Ten White Peanut Bars
WHITE PEANUT BUTTER BARS
This is my own recipe of bars that I made from some other recipes. I thought the combination of peanut and white chips with oatmeal sounded good. Kind of everything bar. A lot of people really liked this one. It was one of the first cookies gone out of the boxes.
These pictures fall short of what it actually looked like. By this cookies I was exhausted and ready to give up!
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 cup butter, softened
3/4 cup white sugar
3/4 cup packed brown sugar
2 eggs
1 teaspoon vanilla or grated peel of one orange
3 cups quick cooking oats
2 cups peanut butter chips
1 cup white chocolate chips
Preheat oven to 375 degrees F (190 degrees C). Combine flour, baking soda, and cinnamon in small bowl. Beat butter, sugar, brown sugar, eggs and vanilla in large bowl. Gradually beat in flour mixture. Stir in oats and chips. Spread dough into greased 15 x 10 inch pan. Bake for 18-20 minutes or until very lightly browned.
Kat A
Family A
Tim NA
Eleven Sugar cut outs
SUGAR COOKIESWell I called my mom upset that I was not going to be able to finish my project. She said she was making her sugar cookies anyway so I could just use hers as the eleventh cookie of christmas. I was going to take pictures of the final product when I saw them but my uncle ate all of them (I am sure he had help) before we got there. I will get the recipe from my mom and post it at a later date.
Twelve Black and White
BLACK AND WHITE COOKIES
Ok I will be honest. I didn't actually have time to finish these cookies. I was living breathing dying in cookies. I am still planning on making these they just were not a part of the Christmas boxes. I have most of the things necessary there was just not enough of time. I think if I do something like this next year I will need to do it earlier.
It was fun though. Especially when I got to hear how everyone liked or didn't like the cookies. I want to improve my Oatmeal Raisin from just ok to fabulous and work a little bit more on those peanut butter cookies to taste more peanuty. Overall these were a great success! Hope you enjoyed it as much as I did.
1 comment:
Hey the cookies looked good, especially the candy cane cookies, I was going to make some of those but I didn't end up having the time to do so. Keep it up.
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