|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
Make a Ginger Bread House
Making a gingerbread house can be lots of fun with a little planning. Buy your candy ahead of time, there's a list below
of suggested candies to buy. Bake the house at least a day before you intend to decorate it so there is time for it to dry.
Once assembled they should last about a month. Bake an extra recipe of gingerbread to make cookies for those that want to
munch on your creation. Decorate with a few of the extra candies, the kids will love helping with this.
Select your house pattern and cut your template. I cut mine out of parchment paper but you can use cardboard. Some magazines have templates and there are some
book recommendations at the end of the article and the source of this pattern. Cut your gingerbread pieces out with a sharp
knife or pizza cutter on the big pieces.
1st Day - Bake the house -You can also make the accessories (trees, bushes,
wreaths, ect.) if time permits.
2nd Day - Assemble the house and let dry. Decorate your house later in the day or
an another day.
Candy and Decorations:
Tootsie Rolls - make a logpile
Chuckles - Sled seat - use small candy canes for runners and a licorice whip
for the rope
Red and Green Gumdrops
Pretzels - make a good
Large Marshmallows - bushs
Ice Cream Cones - Trees - use Wilton tip #74 for both trees and bushs
the roof also is cute
Don't limit yourself to this list, the possibilities are as endless as the candy available where
To make the house shown I used:
Roof: 2 1/2 Bags Brach's Arabian
Nights Mix (11 oz. each)
Around the Door and Windows - Tic Tacs - I found red, white and green ones boxed together and
it took about 1 1/2 boxes of each
Cinnamon Candies on the outer edges of the roof
1 package (40)
candy canes for the fence
6 tootsie rolls for the wood pile
Corners of House: M&M's
Hard Candies work best,
chocolate can be used as long as your house is kept in a cool location.
5 to 5 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons powdered ginger
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1 cup solid vegetable shortening
1 cup granulated sugar
1 1/4 cups unsulphured molasses*
2 eggs, beaten
Preheat oven 375°F. Thoroughly mix flour, baking soda, salt and spices. Melt shortening
in large saucepan. Cool slightly. Add sugar, molasses and eggs; mix well. Add four cups of the dry ingredients and mix again.
mixture onto lightly floured surface. Knead in remaining dry ingredients by hand. Add a little more flour, if necessary, to
make the dough firm.
Spray the back of your cookie sheets lightly with oil. Roll out about 1/3 of the dough on
the BACK of your cookie sheet to 1/4 inch. Position your pattern pieces on top of the dough. With a sharp knife cut around
your pattern pieces. Do not place your pieces too close because the dough will spread a little.
When you get all of your pieces cut our, place the cookie sheet in the refrigerator for
at least 10 minutes, this helps prevent spreading. To bake the house shown it took 3 cookie sheets, but it will depend on
the size of yours. Always roll out your dough on cool cookie sheet. I always bake a gingerbread round piece to put my house
on with any leftover dough, for this house it should be about 14 inches round or oblong. (I put a disc under the gingerbread
to help stabilize the house and it can be larger as it gets covered with icing.)
Bake pieces for about 12 minutes, you want your pieces to get hard. They should be starting
to brown around the edges. If it gets a little too done, don't worry, just call it character!
If you're not going to
use your gingerbread right away, wrap dough in plastic and refrigerate. Refrigerated dough will keep for a week, but be sure
to remove it 3 hours prior to rolling so it softens and is workable.
*Substitute 1 1/4 cups light corn syrup for molasses
to make Blonde Gingerbread.
Makes 1 Gingerbread House
Note: On the cookie
sheet you will see by the top of the house a side piece really close to the house, that is almost too close, so I wouldn't
place the pieces that close if you are new to this. You can trim the pieces if need be after baking.
- you will need 2 recipes of this depending on what you do
3 level tablespoons Meringue Powder
4 cups sifted confectioners' sugar (approx. 1 lb.)
6 tablespoons water
Beat all ingredients at low speed for 7-10 minutes (10-12 minutes at high speed for portable
mixer) until icing forms peaks. Keep icing covered with a damp cloth when not in use.
Yields 3 cups of icing.
Note: Royal icing should have good body and be moderately stiff: It will not create a lasting
bond if too runny and soft. For snow, I sometimes add a few drops of Karo Syrup to thin it just a little for a softer look.
Snow or no snow, your family can whip up a band of these merry marshmallow snowmen to satisfy all
their winter wonderland fantasies.
||Cooled cupcake (baked from your favorite recipe) |
||White icing |
||Large marshmallows |
||Waxed paper |
||Pretzel sticks |
||Decorators' gel |
||Orange slice candy |
||Junior Mints |
||Thin Mints |
||Fruit leather |
1. Frost a cooled cupcake (baked from your favorite
recipe) with white icing.
a large marshmallow on waxed paper with the palm of your hand. Cut a second marshmallow in half horizontally, then stack the
halves on the first marshmallow to form a torso and head.
Push a thin pretzel stick down through the snowman (this will help him stand up), then set him on the cupcake.
4. Use decorators' gel to create a mouth, eyes, and buttons,
then add pretzel stick arms and a wedge cut from an orange slice candy for a nose.
5. Accessorize with a candy hat (a Junior Mint secured to a Thin Mint with icing)
and a fruit leather scarf.
lollipop head, pipe cleaner antlers, and googly eyes, this treat is part craft project,
part holiday sweet. Kids can easily make a whole herd for classmates and teachers.
Large round lollipop
Clear and double-sided tapes
Self-adhesive googly eyes Red pom-pom
Unwrap the lollipop and cover it again with plastic wrap. Secure it at the base with clear tape. Bend the pipe cleaner
in half around the base of the pop and shape the ends into antlers. Thread the bell onto a 10-inch length of red ribbon and
tie it around the reindeer's neck. Stick on the googly eyes and attach the pom-pom nose with double-sided tape.