Fudge
2T butter
2/3 cup evaporated milk
1 1/2 cup sugar
1/4 teaspoon salt
2 cups mini marshmallows
1 1/2 cup Chocolate morsels (or butterscotch or white chips)
1/2 cup pecans or walnuts (optional)
1 teaspoon vanilla
Put the butter, milk, sugar and salt into a heavy bottomed sauce pan and bring to a full boil for 5 minutes while stirring constantly. Remove from the heat. Add remaining ingredients and stir vigorously for 1 minute or until the marshmallows are melted and incorporated. Pour batter into a foil lined 8 X 8 pan, spreading it to the edges with a spatula. Chill until firm. Cut into squares to serve. Will keep a week, tightly wrapped, in the fridge.
Showing posts with label holiday. Show all posts
Showing posts with label holiday. Show all posts
Monday, February 3, 2014
Snowball Cookies
Snowball cookies (also called Mexican Wedding Cakes or Russian Teacakes)
1 cup butter (and I mean butter!)
1/2 cup powdered sugar
1 teaspoon vanilla
2 1/4 cup all-purpose flour
1/4 teaspoon salt
3/4 cup finely chopped pecans
Powdered sugar
Heat over to 400. Mix butter, 1/2 cup powdered sugar and the vanilla. Mix in flour, salt and nuts until dough holds together.
Shape dough into 1" balls. Place about 1" apart on ungreased cookie sheet. Bake until set but not brown, 10 minutes or so.
Roll in powdered sugar while warm; cool. Roll in powdered sugar again.
*I sometimes will replace 2T of the butter with margarine if my kitchen is really dry because this seems to be just enough moisture to help the cookie balls hold together.
1 cup butter (and I mean butter!)
1/2 cup powdered sugar
1 teaspoon vanilla
2 1/4 cup all-purpose flour
1/4 teaspoon salt
3/4 cup finely chopped pecans
Powdered sugar
Heat over to 400. Mix butter, 1/2 cup powdered sugar and the vanilla. Mix in flour, salt and nuts until dough holds together.
Shape dough into 1" balls. Place about 1" apart on ungreased cookie sheet. Bake until set but not brown, 10 minutes or so.
Roll in powdered sugar while warm; cool. Roll in powdered sugar again.
*I sometimes will replace 2T of the butter with margarine if my kitchen is really dry because this seems to be just enough moisture to help the cookie balls hold together.
Peanut Butter Cookies With Hershey's Kisses
Peanut Butter Cookies with a Hershey's Kiss in the middle.....
1/2 cup granulated white sugar
1/2 cup packed light brown sugar
1/2 cup shortening (or use a stick of butter if you prefer)
1/2 cup peanut butter (smooth or crunchy, your choice)
1 egg
1 1/4 cup all-purpose flour (or whole wheat)
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
Small bowl with white sugar in it
Use a stand or hand held mixer to mix the sugars, shortening, peanut butter and the egg. In a separate bowl, combine the dry ingredients and stir to blend. Add them all at once to the wet ingredients and stir only until the dry ingredients are combined. Cover and refrigerate at least 3 hours.
Heat oven to 375. Shape dough into 3/4" balls. Roll the balls in white sugar. Place 2" apart on an ungreased cookie sheet. Slightly flatten the balls with a fork in a crosshatch pattern. Bake until set but not hard, about 10 minutes.
Remove from the oven and press one Hershey Kiss chocolate (unwrapped) into the center of each cookie. Allow the cookie (and the chocolate) to cool completely before removing the cookies to store in an airtight container. Makes about 3 dozen.
1/2 cup granulated white sugar
1/2 cup packed light brown sugar
1/2 cup shortening (or use a stick of butter if you prefer)
1/2 cup peanut butter (smooth or crunchy, your choice)
1 egg
1 1/4 cup all-purpose flour (or whole wheat)
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
Small bowl with white sugar in it
Use a stand or hand held mixer to mix the sugars, shortening, peanut butter and the egg. In a separate bowl, combine the dry ingredients and stir to blend. Add them all at once to the wet ingredients and stir only until the dry ingredients are combined. Cover and refrigerate at least 3 hours.
Heat oven to 375. Shape dough into 3/4" balls. Roll the balls in white sugar. Place 2" apart on an ungreased cookie sheet. Slightly flatten the balls with a fork in a crosshatch pattern. Bake until set but not hard, about 10 minutes.
Remove from the oven and press one Hershey Kiss chocolate (unwrapped) into the center of each cookie. Allow the cookie (and the chocolate) to cool completely before removing the cookies to store in an airtight container. Makes about 3 dozen.
Thumbprint Cookies
Thumbprint Cookies (Christmas "bird's nest" cookies)
1/4 cup packed light brown sugar
1/4 cup shortening
1/4 cup butter, softened
1 egg, separated
1/2 teaspoon vanilla
1 cup all-purpose flour
1/4 teaspoon salt
3/4 cup chopped nuts
jelly (something red is nice like cherry or current)
Heat oven to 350 F. Mix brown sugar, shortening, butter, egg yolk and vanilla. Mix in flour and salt until dough holds together. Shape dough into 1-inch balls.
Beat egg white slightly. Dip each ball into egg white; roll in nuts. Place about 1" apart on ungreased cookie sheet; press thumb deeply in center of each. Bake until light brown, 8 to 9 minutes.
Immediately remove from cookie sheet; cool. Fill thumbprints with jelly right before serving. Makes about 3 dozen small cookies.
1/4 cup packed light brown sugar
1/4 cup shortening
1/4 cup butter, softened
1 egg, separated
1/2 teaspoon vanilla
1 cup all-purpose flour
1/4 teaspoon salt
3/4 cup chopped nuts
jelly (something red is nice like cherry or current)
Heat oven to 350 F. Mix brown sugar, shortening, butter, egg yolk and vanilla. Mix in flour and salt until dough holds together. Shape dough into 1-inch balls.
Beat egg white slightly. Dip each ball into egg white; roll in nuts. Place about 1" apart on ungreased cookie sheet; press thumb deeply in center of each. Bake until light brown, 8 to 9 minutes.
Immediately remove from cookie sheet; cool. Fill thumbprints with jelly right before serving. Makes about 3 dozen small cookies.
Molasses Crinkles
Molasses Crinkles (an old-fashioned spice cookie)
1 cup backed brown sugar
3/4 cup shortening
1/4 cup light molasses
1 egg
2 1/4 cup all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon salt
Granulated white sugar
Mix brown sugar, shortening, molasses and egg. Mix in flour, baking soda, cinnamon, ginger, cloves and salt. Cover and refrigerate at least 1 hour.
Heat oven to 375 F. Shape dough by rounded teaspoonfuls into balls. Roll the balls in granulated white sugar and place 3" apart on lightly greased cookie sheet. Bake just until set, 10 to 12 minutes. Immediately remove from cookie sheet to a wire rack to cool. Makes about 3 dozen cookies. These store nicely in an airtight container.
1 cup backed brown sugar
3/4 cup shortening
1/4 cup light molasses
1 egg
2 1/4 cup all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon salt
Granulated white sugar
Mix brown sugar, shortening, molasses and egg. Mix in flour, baking soda, cinnamon, ginger, cloves and salt. Cover and refrigerate at least 1 hour.
Heat oven to 375 F. Shape dough by rounded teaspoonfuls into balls. Roll the balls in granulated white sugar and place 3" apart on lightly greased cookie sheet. Bake just until set, 10 to 12 minutes. Immediately remove from cookie sheet to a wire rack to cool. Makes about 3 dozen cookies. These store nicely in an airtight container.
Classic Rolled Sugar Cookies
Classic Rolled Sugar Cookies
2/3 cup shortening
3/4 cup granulated sugar
1 teaspoon vanilla
1 egg
4 teaspoons milk
2 cups sifted all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
Thoroughly cream shortening, sugar and vanilla. Add egg and milk; beat until light and fluffy. Sift together dry ingredients; blend into creamed mixture. Divide dough in half. Cover and chill at least one hour.
On a lightly floured surface, roll to 1/8" thickness. Cut in desired shapes with cookie cutters. Bake on ungreased cookie sheet at 375 about 8 minutes. Watch for the edges to lightly brown and the center of the cookie to be no longer "shiny". Do not overbake. Cool slightly; remove cookies from pan to a wire rack to cool completely. Makes about 3 dozen cookies. (Depending on the size cookie cutter you use.)
Hints: I wrap the dough in waxed paper and put it is the fridge to chill. If I get sidetracked I take the wrapped bundles and put them in a ziplock bag and toss them in the freezer. Everyone needs cookie dough in the freezer.
I find it helps if you have a metal spatula which is flexible and very thin. It helps getting the raw cookies up off your counter and again off the warm cookie sheet.
Cookies may be sprinkled with colored sugars before baking for a classic look or frosted after baking (cool completely). The sprinkled cookies keep well in an airtight container for several days.
2/3 cup shortening
3/4 cup granulated sugar
1 teaspoon vanilla
1 egg
4 teaspoons milk
2 cups sifted all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
Thoroughly cream shortening, sugar and vanilla. Add egg and milk; beat until light and fluffy. Sift together dry ingredients; blend into creamed mixture. Divide dough in half. Cover and chill at least one hour.
On a lightly floured surface, roll to 1/8" thickness. Cut in desired shapes with cookie cutters. Bake on ungreased cookie sheet at 375 about 8 minutes. Watch for the edges to lightly brown and the center of the cookie to be no longer "shiny". Do not overbake. Cool slightly; remove cookies from pan to a wire rack to cool completely. Makes about 3 dozen cookies. (Depending on the size cookie cutter you use.)
Hints: I wrap the dough in waxed paper and put it is the fridge to chill. If I get sidetracked I take the wrapped bundles and put them in a ziplock bag and toss them in the freezer. Everyone needs cookie dough in the freezer.
I find it helps if you have a metal spatula which is flexible and very thin. It helps getting the raw cookies up off your counter and again off the warm cookie sheet.
Cookies may be sprinkled with colored sugars before baking for a classic look or frosted after baking (cool completely). The sprinkled cookies keep well in an airtight container for several days.
Gingerbread People
Gingerbread People
1 1/2 dark molasses
1 cup packed brown sugar
2/3 cup cold water
1/3 cup shortening
7 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground allspice
2 teaspoons ground ginger
1 teaspoon ground cloves
1 teaspoon ground cinnamon
Decorators' Frosting (recipe to follow)
Mix molasses, brown sugar, water and shortening. Mix in remaining ingredients except frosting. Cover and refrigerate at least 2 hours.
Heat oven to 350 F. Roll dough to 1/4" thickness on a floured board or counter top. Cut with floured gingerbread cutter or other favorite shaped cutter. Place about 2 inches apart on lightly greased cookie sheet. Bake until no indentation remains when touched, 10 to 12 minutes; cool. Decorate with Decorators' Frosting.
Decorators' Frosting: Mix 2 cups powdered sugar and 2 to 3 Tablespoons water--just enough to make a frosting that can be used easily in a decorators' tube or envelope cone and yet hold its shape.
Hints: Again I recommend a flexible metal spatula with a thin blade for loosening the cookies from the counter and again from the baking sheet. This dough can also be made several days ahead and wrapped in wax paper and refrigerated until needed (or frozen).
The number one reason for baking these cookies is that they make your home smell FANTASTIC.
To be able to use these little guys as Christmas ornaments, cut a hole near the top edge of their heads using a clean plastic straw. Flip the circle of dough out with the point of a sharp knife. After baking a decorating you can loop a length of pretty ribbon through the hole and tie them to your Christmas tree. I did this for years as a way to fill out my tree when my ornament collection was still sparse.
One word of caution: If you get a puppy.....I came home one day to find my young lab had eaten the cookies from the tree up as high as she could reach, leaving only the pretty ribbons dangling. She seemed really pleased with herself.
1 1/2 dark molasses
1 cup packed brown sugar
2/3 cup cold water
1/3 cup shortening
7 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground allspice
2 teaspoons ground ginger
1 teaspoon ground cloves
1 teaspoon ground cinnamon
Decorators' Frosting (recipe to follow)
Mix molasses, brown sugar, water and shortening. Mix in remaining ingredients except frosting. Cover and refrigerate at least 2 hours.
Heat oven to 350 F. Roll dough to 1/4" thickness on a floured board or counter top. Cut with floured gingerbread cutter or other favorite shaped cutter. Place about 2 inches apart on lightly greased cookie sheet. Bake until no indentation remains when touched, 10 to 12 minutes; cool. Decorate with Decorators' Frosting.
Decorators' Frosting: Mix 2 cups powdered sugar and 2 to 3 Tablespoons water--just enough to make a frosting that can be used easily in a decorators' tube or envelope cone and yet hold its shape.
Hints: Again I recommend a flexible metal spatula with a thin blade for loosening the cookies from the counter and again from the baking sheet. This dough can also be made several days ahead and wrapped in wax paper and refrigerated until needed (or frozen).
The number one reason for baking these cookies is that they make your home smell FANTASTIC.
To be able to use these little guys as Christmas ornaments, cut a hole near the top edge of their heads using a clean plastic straw. Flip the circle of dough out with the point of a sharp knife. After baking a decorating you can loop a length of pretty ribbon through the hole and tie them to your Christmas tree. I did this for years as a way to fill out my tree when my ornament collection was still sparse.
One word of caution: If you get a puppy.....I came home one day to find my young lab had eaten the cookies from the tree up as high as she could reach, leaving only the pretty ribbons dangling. She seemed really pleased with herself.
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