|Sugar Cookies FROM http://www.christmas-joy.com/recipes/|
3 cups all-purpose flour
1/4 teaspoon salt
1 cup (2 sticks) unsalted butter or margarine (at room temperature)
1 cup granulated
2 large eggs
2 teaspoons vanilla extract
2 teaspoons grated lemon rind
multicolored sugar sprinkles (optional)
2 1/2 cups sifted confectioners sugar
1/2 teaspoon vanilla extract
3 to 4 tablespoons cold water
Total Fat 3g
Saturated Fat 2g
the 19th century, sugar cookies were favorites for the holidays and were often lavishly decorated. Frequently, the name of
a family member or friend was written in the icing.
Makes about 6 dozen cookies.
Preparation time: 45 minutes.
Chilling time: 2 hours. Cooking time: 8 minutes.
Onto a piece of
waxed paper, sift 2 1/2 cups of the flour, the baking powder, and salt. In a large bowl, with an electric mixer on high, cream
the butter and sugar until light yellow and fluffy.
Beat in the eggs,
one at a time, then the vanilla and lemon rind. Using a wooden spoon, stir in the flour mixture. Divide into three equal pieces,
wrap in plastic wrap, and refrigerate for at least 2 hours or until thoroughly chilled.
Preheat the oven to 350° butter three baking sheets. On a surface lightly floured with about 1/3 of the remaining
1/2 cup of flour, roll out 1 piece of dough, 1/4 inch thick, and cut into shapes with cookie cutters.
With a spatula, transfer to the baking sheets, sprinkle with the sugar if you wish, and bake for 8 minutes
or just until edge starts to brown. Let cool on the baking sheets for 2 minutes, then transfer to racks to cool. Repeat with
the remaining dough. Decorate as desired using the icing. Store in an airtight container, but do not freeze frosted cookies.
Step 5: Making the Icing
In a small bowl, stir the sugar with the vanilla, then
add enough water to make a stiff icing. Divide into small cups and color as you wish. When the cookies are cold, pipe out
designs, such as smiling faces, zigzags, bow ties for men and aprons for women. If using different colors of icing, let one
color dry before piping the next.
|Candied Citrus Peel|
3 firm, ripe lemons or oranges
cup granulated sugar
1/2 cup water
peel is a delicious decoration for desserts and ice cream. It's also wonderful dipped in chocolate to serve with coffee.
about 1 cup.
Total preparation time: 30 minutes
Using a swivel-bladed
vegetable peeler, remove the peel from the fruit, leaving the bitter white pith. Using a sharp knife, cut the peel into strips,
according to intended use. If you want to use the candied peel on cakes or tarts, cut it into matchstick strips; if candying
to dip in chocolate, cut the peel into larger strips.
Place the strips
in a small saucepan and cover with cold water. Bring to a boil, drain, and refresh under cold running water. Return to the
saucepan, add the sugar and 1/2 cup water and cook over moderate heat until the liquid has evaporated and the peel is bright
and shiny. Spread peel on a sheet of foil to cool, separating the strips.
in a sealed jar in the refrigerator. The candied peel will keep for up to 6 months
Christmas Chocolate Logs
In France the traditional Christmas cake is a log.
Double Layered Pumpkin Pie
18 sweet biscuits
1 teaspoon cocoa powder
small pot double cream
1 teaspoon icing sugar
1. Put the cream, sugar and cocoa in a basin.
Whisk cream until until it is just stiff enough to stand in peaks.
2. Spread the cream on the biscuits. Sandwich them together
in a long roll. Use about half the cream.
3. Wrap the roll of biscuits in foil. Put it in the fridge with the rest of the
4. Next day, unwrap the roll, put it on a plate and cover it with the rest of the cream.
5. Drag a fork over
the cream to make a 'bark' on the 'log'. Decorate it with icing sugar snow and holly.
6. This cake is rich so serve small
4 ounces cream cheese, softened
1 tablespoon milk or half and half
1 tablespoon sugar