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Sunday, December 12, 2010

Christmas Cookies

The 12 Days of Christmas are upon us, so in celebration I wanted to post another favorite Christmas recipe.  Here's another email from Cindy...

Happy to send you the Choc. Mint sticks recipe:  (It's the one my mom made every year, so it's really special!) 

Cream together until light and fluffy: 

1/2 c. butter
1 c. sugar

Beat in: 

2 eggs
1 t. vanilla

Blend in: 

2 - 1 oz. squares unsweetened chocolate, melted
1/2 c. flour

Pour into greased and floured 8 x 8 or 9 x 9 pan.  Bake @ 350, 25-35 min.  Cool, spread with mint frosting and choc.

Mint Frosting: 

Combine 1 c. sifted powdered sugar, 1 T. light cream, and 1/2 t. peppermint extract;  Beat well. (tint with 1 -2 drops green food coloring). 

Chocolate glaze: 

Melt 1 1/2 1-oz. squares unsweetened chocolate with 1 T. butter.  Spread over frosting by pouring onto the frosting then tilting the pan so the chocolate evenly disperses.  Chill until firm.

Pepparkaker: the yummy ginger crisp cookies they sell at IKEA, you can make them yourself!
From the kitchen of Linda Engdahl, a good family friend and true Scandinavian.

1 C. butter at room temp.
1 1/2 C. Granulated Sugar
2 T. Dark Karo Syrup
1 egg
3C. Flour
2 t. baking soda
2 t. cinnamon
2 t. ground/dry ginger
2 t. ground cloves

Cream the butter and sugar, add the Karo Syrup and egg and slowly add the dry ingredient, mix all ingredients well. (do not chill)
Roll to 1/8 to 1/4 in. thickness, cut with cookie cutters and place on baking sheet. Bake at 350 for 5-7 minutes until edges are slightly brown.

Sour Cream Cut-Out Sugar Cookies with Almond Frosting...The BEST!
From the Kitchen of Cindy Calvin, my Mom

1 C butter
1/2 C. Crisco or vegetable shortening
1 1/2 C. Granulated Sugar
3 C. Flour
1/4 t. salt
1/2 t. baking soda
2 eggs
3 t. sour cream
1 t. vanilla
 2 C. powdered sugar
2 t. almond flavoring
food coloring

Cream 1/2 C. butter with 1/2 C. Crisco. Add 1 1/2 C. granulated sugar.  In a separate bowl whisk 3 C. white, all purpose flour, 1/4 t. salt, and 1/2 t. baking soda. In a small bowl beat 2 eggs with 3 t. sour cream and 1 t. vanilla.  Add the egg mixture to the dry ingredients, then add to the creamed sugar.

Cover tightly with Seran Wrap and refrigerate overnight.  The next day, roll the dough to 1/8 in. thickness and cut into shapes with cookie cutters.  Bake at 350 for 7-8 minutes, but do not brown.

After the cookies have cooled completely, they are ready for frosting. 1/2 C. soft butter, 2 C. powdered sugar, 2 t. almond flavoring and 1-2 T. milk depending on your desire for thickness.  Tint with 1-2 drops of food coloring and frost.

In my experience, the cookies are best after being frozen and thawed, but are good fresh too.   

Happy Baking!

Sun Dried Tomato Chicken

Tay's Brew

It's been a year of brewing and bottling.  18 distinct beers of have been crafted and it's only getting better with time.  If you haven't had a Beahrs Brew be sure to stop by and have Taylor select you the perfect pint.
Chinook IPA

Cream Ale