Lowfat and refreshing! I made these this morning and they were pretty simple. The glaze may need a little more liquid added I've found I'll let you decide.
you will need
3/4 cup butter
3/4 granulated sugar
2 teaspoons grated fresh lemon zest (approx. 1 large lemon)
1 egg
2 1/4 cup flour
1/4 teaspoon salt
glaze
2 cups powdered sugar
2 tablespoons lemon juice (I added a little more)
2 tablespoons water
1/4 cup coarse white sparking sugar
1. In large bowl, beat butter and granulated sugar with electric mixer on medium speed until light and fluffy. add lemon zest and egg; beat until well blended. on low speed gradually beat in flour and salt until well blended.
2. Heat oven to 350f. On floured surface roll dough to 1/8 thick. Cut with snowflake cookie cutters (or star cookie cutters) Place on ungreased cookie sheets 2 inches apart.
3. Bake 8 to 10 minutes or until cookies just begin to brown. Remove from cookie sheets to cooling racks cool completely about 10 mintues.
4. In small bowl mix powdered sugar, lemon juice and water. Spread glaze on cookies, sprinkle tops with coarse sugar and allow to dry. Store in airtight container.
makes 6 dozen cookies
Thursday, December 17, 2009
Peppermint swirls
These are so easy and yummy once baked they look like peppermint candies
You will need:
1 cup butter or margarine, softened
1/3 cup powdered sugar
1 teaspoon vanilla
2 cups flour
1/4 teaspoon peppermint extract (a little more if you like it a little more minty)
1/4 teaspoon red food coloring
2 tablespoons granulated sugar
1. heat oven to 350F. In a large bowl beat butter powdered sugar and vanilla with mixer on medium speed or mix with spoon. Stir in flour. Divide dough in half. stir in peppermint extract and food color into one half of dough. Divide each color dough in half.
2. On surface generously sprinklied with flour, shape each into rope 12 inches long. place 2 ropes, 1 red and 1 white side by side. twist ropes repeat with remaining 2 pieces of dough.
3. Cut twisted ropes into 1/2 inch pieces; shape each into ball. On ungreased cookie sheet, place balls about 1 inch apart. Flatten to about 1/4 inch thickness with greased bottom of glass dipped in granulated sugar.
4. Bake 7 to 9 minutes or until set. Removed from cookie sheet to cooling rack. Cool
Makes about 4 dozen cookies.
You will need:
1 cup butter or margarine, softened
1/3 cup powdered sugar
1 teaspoon vanilla
2 cups flour
1/4 teaspoon peppermint extract (a little more if you like it a little more minty)
1/4 teaspoon red food coloring
2 tablespoons granulated sugar
1. heat oven to 350F. In a large bowl beat butter powdered sugar and vanilla with mixer on medium speed or mix with spoon. Stir in flour. Divide dough in half. stir in peppermint extract and food color into one half of dough. Divide each color dough in half.
2. On surface generously sprinklied with flour, shape each into rope 12 inches long. place 2 ropes, 1 red and 1 white side by side. twist ropes repeat with remaining 2 pieces of dough.
3. Cut twisted ropes into 1/2 inch pieces; shape each into ball. On ungreased cookie sheet, place balls about 1 inch apart. Flatten to about 1/4 inch thickness with greased bottom of glass dipped in granulated sugar.
4. Bake 7 to 9 minutes or until set. Removed from cookie sheet to cooling rack. Cool
Makes about 4 dozen cookies.
Sunday, December 13, 2009
Classic Christmas cookies
this recipe makes 3-4 dozen
You will need:
assorted Christmas cookie cutters
3 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups granulated sugar
1/2 pound (2 sticks) unsalted butter at room temperature, cut into 1 inch pieces
2 eggs
1. in a medium mixing bowl, sift together the flour, baking powder and salt. Set the bowl aside.
2. In a large mixing bowl. put the butter and, with your hands or a rubber spatula, mash it to soften until it is smooth and not lumpy. Add the sugar and, still using your hands or the spatula, blend it with the butter until the mixture looks like light yellow colored mashed potatoes., about 2 minutes. One at a time break each egg into the butter mixture and mix until completely blended in. Add the flour mixture and continue mixing until a smooth dough forms , 2 to 3 minutes more. gather the dough into a ball, wrap it in plastic wrap and put it into the regfrigerator for at least 1 hour (or as long as overnight).
3. Before baking position a rack in the center of the oven and preheat the oven to 350f. Line a cookie sheet with parchment paper.
4. remove the dough from the refrigerator and unwrap it dust a work surface with flour. Roll the dough out until it is 1/2 inch thick.
5. using cookie cutters of your choice, cut out the dough and put the cut out pieces on the lined cookie sheet when the cookie sheet is full bake the cookies until golden brown 12 to 15 minutes. remove the cookie sheet to a wire rack to cool.
6. repeat with remaining dough and another cool, lined cookie sheet.
When the cookies have cooled to room temp. decorate them as you like and let them dry completely store in air tight container in the refrigerator for up to 2 weeks
You will need:
assorted Christmas cookie cutters
3 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups granulated sugar
1/2 pound (2 sticks) unsalted butter at room temperature, cut into 1 inch pieces
2 eggs
1. in a medium mixing bowl, sift together the flour, baking powder and salt. Set the bowl aside.
2. In a large mixing bowl. put the butter and, with your hands or a rubber spatula, mash it to soften until it is smooth and not lumpy. Add the sugar and, still using your hands or the spatula, blend it with the butter until the mixture looks like light yellow colored mashed potatoes., about 2 minutes. One at a time break each egg into the butter mixture and mix until completely blended in. Add the flour mixture and continue mixing until a smooth dough forms , 2 to 3 minutes more. gather the dough into a ball, wrap it in plastic wrap and put it into the regfrigerator for at least 1 hour (or as long as overnight).
3. Before baking position a rack in the center of the oven and preheat the oven to 350f. Line a cookie sheet with parchment paper.
4. remove the dough from the refrigerator and unwrap it dust a work surface with flour. Roll the dough out until it is 1/2 inch thick.
5. using cookie cutters of your choice, cut out the dough and put the cut out pieces on the lined cookie sheet when the cookie sheet is full bake the cookies until golden brown 12 to 15 minutes. remove the cookie sheet to a wire rack to cool.
6. repeat with remaining dough and another cool, lined cookie sheet.
When the cookies have cooled to room temp. decorate them as you like and let them dry completely store in air tight container in the refrigerator for up to 2 weeks
Cheesecake balls
1. Bake a regular cheesecake following the instructions of your favorite cheesecake recipe. (The Serendipity cookbook has a great one!) or use a ready made one to save time!
2. Once the cheesecake has set use a cookie or ice cream scoop to mold the cheesecake into a round ball shape.
3. Dip the cheesecake in chocolate (We've used both white, milk, and dark chocolate before, and then in your favorite topping...Nuts, Oreos, chocolate chips, etc.)
4. Place on a baking sheet, for ease of eating you can put a lollipop stick in the middle and place in the fridge to harden. (You can also wait for the first layer to harden a little and then drizzle another type of chocolate on top!)
2. Once the cheesecake has set use a cookie or ice cream scoop to mold the cheesecake into a round ball shape.
3. Dip the cheesecake in chocolate (We've used both white, milk, and dark chocolate before, and then in your favorite topping...Nuts, Oreos, chocolate chips, etc.)
4. Place on a baking sheet, for ease of eating you can put a lollipop stick in the middle and place in the fridge to harden. (You can also wait for the first layer to harden a little and then drizzle another type of chocolate on top!)
oreo balls
All you need are 3 ingredients.
1 package of oreos
1 package of cream cheese (softened)
1 package of almond bark or other melting chocolate
First you dump all the oreos into a food processor and grind em up until super fine...it'll look like dirt when you're done
Then toss in that hunk of cream cheese and dig in with your hands...I've found no other way that works on this. You really have to work for awhile to get it all incorporated.
Then roll out the mixture into inch sized balls and lay on wax paper covered cookie sheet. Pop em in the freezer for 10-15 minutes.
While your "balls" are freezing melt the chocolate the way you choose (I did microwave). Drop the balls into the chocolate, coat well, shake off excess, and put back onto wax paper covered cookie sheet. Once complete, pop 'em back into the freezer for a while to harden.
1 package of oreos
1 package of cream cheese (softened)
1 package of almond bark or other melting chocolate
First you dump all the oreos into a food processor and grind em up until super fine...it'll look like dirt when you're done
Then toss in that hunk of cream cheese and dig in with your hands...I've found no other way that works on this. You really have to work for awhile to get it all incorporated.
Then roll out the mixture into inch sized balls and lay on wax paper covered cookie sheet. Pop em in the freezer for 10-15 minutes.
While your "balls" are freezing melt the chocolate the way you choose (I did microwave). Drop the balls into the chocolate, coat well, shake off excess, and put back onto wax paper covered cookie sheet. Once complete, pop 'em back into the freezer for a while to harden.
Peppermint snowballs
Ingredients
1 package (18-ounce) refrigerated sugar cookie dough, room temperature (recommended: Pillsbury)
1/2 teaspoon peppermint extract (recommended: McCormick)
1/3 cup crushed peppermint candies, plus more for garnishing
1 cup powdered sugar, divided
Directions
Preheat the oven to 350 degrees F.
Cut the cookie dough into 8 pieces. In bowl of electric mixer, on medium speed thoroughly combine the dough pieces, peppermint extract, 1/3 cup crushed peppermint candies, and 1/2 cup of the powdered sugar.
Roll the dough into 1-inch diameter balls. Arrange, 2 inches apart, on parchment lined cookie sheets and bake until set, about 8 to 10 minutes. Remove from the oven and let cool slightly on cooling racks.
Add 1/2 cup of the remaining powdered sugar to a small bowl. While the cookies are still warm, roll them in the sugar. Sprinkle with crushed peppermint candies and serve.
As the cookies cool, they will flatten slightly.
Variation: Peppermint Candy Cane Twists
1 package (18-ounce) refrigerated sugar cookie dough, room temperature (recommended: Pillsbury)
1/2 cup all-purpose flour
1/2 teaspoon peppermint extract (recommended: McCormick)
1/2 teaspoon red food coloring
Preheat the oven to 375 degrees F.
Cut the roll of cookie dough in half. Put the halves in separate large mixing bowls. In 1 bowl, thoroughly mix 1/4 cup of the flour and the peppermint extract into cookie dough. In the second bowl, add the remaining 1/4 cup flour and enough food coloring to make a red dough. Mix well with gloved hands until the color is well blended.
Divide the white and red dough into 24 pieces each, (for a total of 48 pieces). Roll each piece into a rope 8 inches long and about 1/4-inch in diameter.
To shape candy canes, arrange 1 rope of each color side by side on parchment lined cookie sheets. Gently twist together and shape into a candy cane. Repeat with the remaining pieces, spacing the cookies about 2 inches apart. Bake until edges are very lightly browned, about 10 minutes. Remove from the oven and let rest, about 5 minutes, before transferring the cookies to racks. Gently remove them from the cookie sheets with a long metal spatula and cool on cooling racks.
Yield: 24 cookies
Prep Time: 25 minutes
Cook Time: 10 minutes per batch
1 package (18-ounce) refrigerated sugar cookie dough, room temperature (recommended: Pillsbury)
1/2 teaspoon peppermint extract (recommended: McCormick)
1/3 cup crushed peppermint candies, plus more for garnishing
1 cup powdered sugar, divided
Directions
Preheat the oven to 350 degrees F.
Cut the cookie dough into 8 pieces. In bowl of electric mixer, on medium speed thoroughly combine the dough pieces, peppermint extract, 1/3 cup crushed peppermint candies, and 1/2 cup of the powdered sugar.
Roll the dough into 1-inch diameter balls. Arrange, 2 inches apart, on parchment lined cookie sheets and bake until set, about 8 to 10 minutes. Remove from the oven and let cool slightly on cooling racks.
Add 1/2 cup of the remaining powdered sugar to a small bowl. While the cookies are still warm, roll them in the sugar. Sprinkle with crushed peppermint candies and serve.
As the cookies cool, they will flatten slightly.
Variation: Peppermint Candy Cane Twists
1 package (18-ounce) refrigerated sugar cookie dough, room temperature (recommended: Pillsbury)
1/2 cup all-purpose flour
1/2 teaspoon peppermint extract (recommended: McCormick)
1/2 teaspoon red food coloring
Preheat the oven to 375 degrees F.
Cut the roll of cookie dough in half. Put the halves in separate large mixing bowls. In 1 bowl, thoroughly mix 1/4 cup of the flour and the peppermint extract into cookie dough. In the second bowl, add the remaining 1/4 cup flour and enough food coloring to make a red dough. Mix well with gloved hands until the color is well blended.
Divide the white and red dough into 24 pieces each, (for a total of 48 pieces). Roll each piece into a rope 8 inches long and about 1/4-inch in diameter.
To shape candy canes, arrange 1 rope of each color side by side on parchment lined cookie sheets. Gently twist together and shape into a candy cane. Repeat with the remaining pieces, spacing the cookies about 2 inches apart. Bake until edges are very lightly browned, about 10 minutes. Remove from the oven and let rest, about 5 minutes, before transferring the cookies to racks. Gently remove them from the cookie sheets with a long metal spatula and cool on cooling racks.
Yield: 24 cookies
Prep Time: 25 minutes
Cook Time: 10 minutes per batch
Mandel Kakor (Swedish Almond butter cookies) or Mandel Gubbar
1 cup (2 sticks) unsalted butter, room temperature
1 cup granulated sugar
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 oz almond extract
3 tablespoons heavy cream
1 egg beaten
swedish pearl sugar or cake decorating sprinkles
1. preheat oven to 350F
2. combine butter and sugar in a large bowl. using a mixer at medium high speed beat until light. Add flour, baking powder and salt; beat well. add almond extract and heavy cream. mix well.
3. Turn dough out and work into a ball. Cut into 4 portions and shape each into a ball. flatten each ball into a 4 inch circle . Refrigerate 10 mintues.
4. Place dough rounds onto baking sheet. brush tops with beaten egg. sprinkle pearl sugar on top.
5. Bake 20 minutes remove from oven. Decrease temp to 300F
6 cut each round into 10 slices, then cut each slice in half except short ends. return to oven and bake 20 minutes for crispy cookies or 10 minutes for more chewier cookies makes about 70 cookies.
1 cup granulated sugar
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 oz almond extract
3 tablespoons heavy cream
1 egg beaten
swedish pearl sugar or cake decorating sprinkles
1. preheat oven to 350F
2. combine butter and sugar in a large bowl. using a mixer at medium high speed beat until light. Add flour, baking powder and salt; beat well. add almond extract and heavy cream. mix well.
3. Turn dough out and work into a ball. Cut into 4 portions and shape each into a ball. flatten each ball into a 4 inch circle . Refrigerate 10 mintues.
4. Place dough rounds onto baking sheet. brush tops with beaten egg. sprinkle pearl sugar on top.
5. Bake 20 minutes remove from oven. Decrease temp to 300F
6 cut each round into 10 slices, then cut each slice in half except short ends. return to oven and bake 20 minutes for crispy cookies or 10 minutes for more chewier cookies makes about 70 cookies.
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