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Title: Favorite Christmas Cookie Post by burnt-toast on Dec 20th, 2006, 9:13am Holiday Spice Cookies (recipe is real - presentation just for fun) 1 cup unsalted butter 1 cup dark-brown sugar, packed 2 large eggs 1 cup un-sulfured molasses 6 cups sifted all-purpose flour 1 teaspoon baking soda 1/2 teaspoon baking powder 4 teaspoons ground ginger 4 teaspoons ground cinnamon 2 teaspoons ground nutmeg 1-1/2 teaspoons ground cloves 1/2 teaspoon finely ground black pepper 1-1/2 teaspoons salt 1/2 cup mixed nuts and 1/2 cup mixed dried fruit (combined in one bowl) 1 bottle Jose Curevo (optional and/or freely substitute favorite holiday spirits) Pour large glass of Cuervo (or substitute) and taste to check quality while locating a large bowl. Check the Cuervo again to be sure it is of the highest quality and refill to one level glass. In large bowl, mix butter and sugar until somewhat light and fluffy. Incorporate eggs and molasses with an electric mixer. Reduce evaporation by frequently sampling Cuervo and locate a small bowl. In small bowl, sift together flour, baking soda, baking powder, spices and salt. With mixer on low, slowly add flour mixture to butter mixture until loosely incorporated. Sample Cuervo as desired and be sure to keep hand clear of rotating beaters. STOP MIXER > Finish mixing dough by hand, divide into thirds and wrap each third in plastic wrap. Chill 1 hour, Preheat oven to 350 F. Refill Cuervo as needed, remove loose clothing as desired, secure services of assistant, preferably someone not sharing your Cuervo. Roll dough to approx. 1/8 inch thick between two pieces of waxed paper. Cut into shapes with cookie cutters (resist temptation to hand shape cookies at this time). Transfer shapes to non-greased cookie sheets. Decorate lightly with mixture of nuts and dried fruits. Refrigerate cookies about 15 minutes. Continue sampling Cuervo to ensure quality hasn’t diminished. Bake cookies for 8-10 minutes or until crisp but not dark. Remove to wire racks to cool (Lacking an assistant - cover unbaked cookies with plastic wrap and chill overnight - finish baking in the morning). MERRY CHRISTMAS |
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Title: Re: Favorite Christmas Cookie Post by wishitwouldsnow on Dec 21st, 2006, 9:15am Peppermint White Capped Cookies 1 c. shortening 1 c. sugar 2 eggs 3 tsp. vanilla 3 c. flour 1 tsp. baking powder 1/2 tsp. salt 6 tbsp. milk 3 tsp. peppermint extract 8 oz. almond bark (white chocolate) for topping Cream shortening and sugar. Blend in egg and vanilla. Sift in dry ingredients alternating with milk. Add extract. Mix well and chill for about 30 min. Roll into 1 inch balls and bake at 375 degrees for 10 minutes. Cool. Topping Melt 8 oz almond bark in microwave proof container for 1 min. on half power. Stir and then microwave again for 1 min. on half power. Stir until chocolate is smooth. Take each cooled cookie and turn upside down, dip tops into white chocolate, tap off excess chocolate then turn rightside up and place on parchment paper (I use a cut up paper bag) to set. Yields 4 dozen cookies Seasons Greetings Everyone :) melissa |
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Title: Re: Favorite Christmas Cookie Post by Charlie on Dec 21st, 2006, 7:50pm Anything Swedish. http://subscribe.smileygenerator.us/new/albums//cookie%21.gif |
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Title: Re: Favorite Christmas Cookie Post by Richr8 on Dec 21st, 2006, 8:02pm Guess tht would be http://bestsmileys.com/eating1/6.gif Gingerbread |
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Title: Re: Favorite Christmas Cookie Post by FramCire on Dec 21st, 2006, 9:19pm I just made homemade cream cheese frosting yesterday for the first time. Everyone liked it a lot. Here is the recipe (I would suggest use on sugar cookies). Butter (use a few tbsp so that you have a cube of butter... maybe 3) 1 package of cream cheese (Warm the two together for easy mixing) add 2 cups of powdered sugar and 1 tsp of vanilla mix thoughroughly. Add more vanilla to and sugar to taste and texture if needed and add food coloring for color if needed. Everyone loved it but then again for whatever reason they love me at work so they might have been lying to me to keep me from quitting. |
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Title: Re: Favorite Christmas Cookie Post by BarbaraD on Dec 21st, 2006, 9:53pm Ok Firm, You forgot to add -- put that stuff on top of a carrot cake... Recipe: 1 Box of Carrot Cake mix Shredded Carrots (use your own judgement) Nuts (lots of them) And whatever the rest of the box says to do (eggs, oil, water) Bake as stated on box.... Wait till it's cool and then put that cream cheese icing on it and add more nuts to the top of that. UMMMM UMMM Good! Hugs BD |
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Title: Re: Favorite Christmas Cookie Post by Mosaicwench on Dec 21st, 2006, 10:11pm I usually bake 20 or more different kinds to give away at Christmas. This year I only got to 18 because of my dad's passing (slacker, I know). Here are some of my favorites: ^^^^^ Candycane Chocolate 1 pound white chocolate; see note below 3/4 cup Crushed candycanes 1/3 cup chocolate chips Note: You can use white chocolate, confectionary coating, or almond bark - they all work. Melt chocolate in microwave on medium for 2-4 mintues - stir until smooth. Stir in candy canes and spread onto a foil-lined baking sheet. Melt chocolate chips (about 30 seconds to one minute in the microwave) and stir until smooth. Drizzle melted chips over candy cane layer. Freeze five minutes or refrigerate for 10 - until set. Break into bite sized pieces. Stores well in freezer and is heavenly with coffee. ^^^^^ The Best Buckeyes 2 cups crunchy peanut butter 1 cups confectioners sugar 1/4 cup butter (at room temperature) 1 6 oz pkg semi-sweet chocolate chips 1/4 stick parafin wax Mix first three ingredients well. Roll into small balls and place on cookie sheets covered with wax paper. Freeze 1/2 to 1 hour. While freezing, melt chocolate chips and wax in a double boiler - remove from heat, but keep over warm water. Spear a peanut butter ball with a toothpick and dip frozen balls into chocolate (STOP LAUGHING JONNY), covering all but an eye shaped portion of the peanut butter ball (thus looking like buckeyes). Return to waxed paper. Allow to set up. These taste just like Reese's Peanut butter cups, and keep well in an airtight canister. They freeze well, and look great on a holiday cookie tray. Makes a gazillion ^^^^^ Adult Dream Bars (Don't waste these on the kids) 6 oz semisweet (or bittersweet) chocolate; chopped 6 oz white chocolate; chopped 6 oz Milk chocolate; chopped 12 tablespoons Butter 2 cups Cinnamon graham crackers; 16 double crackers 1 1/3 cup coconut 3 cups pecan halves 1 can sweetened condensed milk Preheat oven to 350°F . Cover a large jelly roll pan with aluminum foil. Mix all chopped chocolate pieces together and set aside. Melt butter in jelly roll pan in preheating oven for 5-10 minutes. Spread butter evenly over pan. Sprinkle graham cracker crumbs over the butter, mixing with a spatula to moisten. Press the crumbs down firmly with your fingers. Spread coconut evenly over the crumbs. Reserving one scant cup pecan halves, chop the remainder and scatter over the coconut. Scatter the mixed chocolate over the chopped pecans. Slowly and evenly pour the milk over the entire pan. Arrange reserved pecan halves over the top in long rows about one inch from edge. Bake for 10 minutes. Remove from oven and press pecan halves firmly into the bars. Return to oven and bake 10 -15 more minutes until the bubbling milk is pale golden brown. Cool completely on a wire rack. Invert slab to peel off foil and then reinvert to cut into long rectangles. Yummy! Happy baking! |
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Title: Re: Favorite Christmas Cookie Post by sandie99 on Dec 22nd, 2006, 3:17am Thank goodness I've done most of this year's Christmas baking! I made ruispiparkakkuja (gingerbread made of rye flour), juustokuusia (cheese tree cookies - shape of a christmas trees), joulutorttuja (sweet pastries with plum, dane or apricot filling, plum is the traditional), minttusuklaatankoja (mint-chocolate sticks) and glögikakku (mulled wine plum cake - fruit cake which is not dry! ;)) I'm going to make some carrot-cheese buns later. :) Sanna |
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