I won't be able to go, but here's a yummy recipe: Holiday Peanut Butter Cut-Outs 1/2 C creamy peanut butter 1/2 C Butter stick 1/2 C firmly packed brown sugar 1/2 C granulated sugar 1 egg 1/2 tsp. vanilla 1 1/2 C flour 3/4 tsp. baking soda 1/2 tsp. baking powder 1/4 tsp. salt
In large bowl w/mixer, beat pb, butter, sugars, egg and vanilla at medium speed until smooth. Beat in remaining ingredients at low speed just until blended. Divide dough in half. Chill about 1 hour. On well-flouredboard with well-floured rolling pin, roll each dough about 1/8" thick. preheat oven to 375 F. With cookie cutters, cut dough into shapes. Arrange on ungreased cookie sheets. Bake 8 to 10 minutes or until lightly golden. Let stand on cookie sheets 2 mintues. Remove to wire racks. Cool completely. Re-roll trimmings to cut addt'l cookies. Decorate with icing and decorative sprinkles and candies as desired. Makes about 5 dozen cookies.
Make Ahead Cookie Mix (and two cookie recipes) 1 1/2 C butter or margarine softened 1 tbsp salt 2tsp baking powder 6 C all purpose flour In very large bowl, combine butter, salt, and baking powder. Using electric mixer, blend well. Lightly spoon flour into measuring cup; level off. (do not scoop or sift flour) Add flour to butter mixture; blend until fine crumbs form, scraping bowl often. Store tightly covered in refrigerator up to 4 weeks. Makes 8C mix
Sugar Cookies 2 C mix, 1/2 C sugar, 3/4 tsp vanilla, 1 egg, frosting etc. Preheat oven to 400 degrees. (Dip measuring cup into cookie mix; level off) In medium bowl, combine all ingredients except 1 C mix; blend until smooth. Stir in remaining mix. Knead on floured surface about 20 strokes until smooth. Roll dough 1/8" thick. Place cut out cookies on lightly greased cookie sheets. Bake 5-8 min until edges are light golden brown. Cool 1 min. remove from sheet. Decorate. About 2 doz
Peanut Butter Blossoms 2 C mix, 1 C firmly packed brown sugar, 1/3 C solid shortening, 1/2 C peanut butter, 1/2 tsp vanilla, 1 egg, hershey kisses (or mini reeses peanut butter cups) Preheat oven to 375; in large bowl combine all ingredients, blend until smooth. Shape dough into 1" thick balls. Roll balls in sugar (I always forget to do this); place on ungreased cookie sheet. Bake 9 to 12 min until edges are golden brown. Remove from oven; immediately top each cookie with a milk chocolate candy kiss, pressing down firmly so cookie cracks around edge. *there are more recipes using the mix, but these are all I have here*
I was so excited to go to this one! My guys woke up from naps with coughs and runny noses :(
This recipe is more steps than I would usually commit to, but the result is totally cute and tasty.
Pinwheel Cookies:
INGREDIENTS 1 1/2 cups (3 sticks) unsalted butter, softened 1 cup confectioners' sugar 2/3 cup granulated sugar 1 tablespoon vanilla extract 3 cups flour 1 teaspoon salt 1 teaspoon baking powder 1/4 cup unsweetened cocoa powder
1. Cream the butter until it's smooth. Stir in the sugars and vanilla extract until they're evenly blended. In a separate bowl, whisk together the flour, salt, and baking powder. Add the dry ingredients to the creamed mixture one third at a time, stirring after each addition, until the dough is evenly blended.
2. Set aside half of the cookie dough. Add the cocoa powder to the remaining dough and stir until it is fully incorporated.
3. Divide the chocolate dough in half. Place each half on a large piece of plastic wrap, pat it into a 1/2-inch-thick square, and then wrap it in the plastic. Repeat the process for the vanilla dough. Refrigerate the 4 squares until firm, about 1 to 2 hours.
4. Unwrap one piece of the chilled vanilla dough, leaving it on the plastic. Cover it with a second piece of plastic wrap, then roll it into a rectangle measuring about 9 by 7 inches. If the dough gets too soft and difficult to roll, slide it onto a baking sheet and refrigerate it until it's firm again, about 5 to 10 minutes. Unwrap a piece of the chocolate dough, cover it with another piece of plastic, and roll it into an 8- by 7-inch rectangle.
5. Remove the top piece of plastic wrap from both rolled doughs and invert the chocolate dough on top of the vanilla dough, lining up 3 sides and leaving about 1 inch of vanilla dough exposed on one side. Starting at the opposite side, lift the vanilla dough by the plastic wrap underneath it and snugly roll up both layers into a log, peeling away the plastic wrap as you go. Wrap the log in the plastic and refrigerate it for at least 2 hours. Repeat the process with the 2 other pieces of dough.
6. Heat the oven to 350°. Line 2 shiny, heavy baking sheets with parchment paper. Unwrap one of the logs and slice it into 1/4-inch-thick rounds. Arrange the slices on the parchment about 1 inch apart and bake them for about 13 minutes. When done, they'll still be a little soft to the touch -- the cookies will have a better texture if you don't let their edges brown.
7. Leave the cookies on the sheet for 1 minute, then transfer them to a wire rack to cool. Slice and bake the second log as the first. Makes about 4 dozen cookies.
I won't be able to go, but here's a yummy recipe: Holiday Peanut Butter Cut-Outs
ReplyDelete1/2 C creamy peanut butter
1/2 C Butter stick
1/2 C firmly packed brown sugar
1/2 C granulated sugar
1 egg
1/2 tsp. vanilla
1 1/2 C flour
3/4 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
In large bowl w/mixer, beat pb, butter, sugars, egg and vanilla at medium speed until smooth. Beat in remaining ingredients at low speed just until blended. Divide dough in half. Chill about 1 hour. On well-flouredboard with well-floured rolling pin, roll each dough about 1/8" thick. preheat oven to 375 F. With cookie cutters, cut dough into shapes. Arrange on ungreased cookie sheets. Bake 8 to 10 minutes or until lightly golden. Let stand on cookie sheets 2 mintues. Remove to wire racks. Cool completely. Re-roll trimmings to cut addt'l cookies. Decorate with icing and decorative sprinkles and candies as desired. Makes about 5 dozen cookies.
Make Ahead Cookie Mix (and two cookie recipes)
ReplyDelete1 1/2 C butter or margarine softened
1 tbsp salt 2tsp baking powder
6 C all purpose flour
In very large bowl, combine butter, salt, and baking powder. Using electric mixer, blend well. Lightly spoon flour into measuring cup; level off. (do not scoop or sift flour) Add flour to butter mixture; blend until fine crumbs form, scraping bowl often. Store tightly covered in refrigerator up to 4 weeks. Makes 8C mix
Sugar Cookies
2 C mix, 1/2 C sugar, 3/4 tsp vanilla, 1 egg, frosting etc.
Preheat oven to 400 degrees. (Dip measuring cup into cookie mix; level off) In medium bowl, combine all ingredients except 1 C mix; blend until smooth. Stir in remaining mix. Knead on floured surface about 20 strokes until smooth. Roll dough 1/8" thick. Place cut out cookies on lightly greased cookie sheets. Bake 5-8 min until edges are light golden brown. Cool 1 min. remove from sheet. Decorate. About 2 doz
Peanut Butter Blossoms
2 C mix, 1 C firmly packed brown sugar, 1/3 C solid shortening, 1/2 C peanut butter, 1/2 tsp vanilla, 1 egg, hershey kisses (or mini reeses peanut butter cups)
Preheat oven to 375; in large bowl combine all ingredients, blend until smooth. Shape dough into 1" thick balls. Roll balls in sugar (I always forget to do this); place on ungreased cookie sheet. Bake 9 to 12 min until edges are golden brown. Remove from oven; immediately top each cookie with a milk chocolate candy kiss, pressing down firmly so cookie cracks around edge.
*there are more recipes using the mix, but these are all I have here*
I was so excited to go to this one! My guys woke up from naps with coughs and runny noses :(
ReplyDeleteThis recipe is more steps than I would usually commit to, but the result is totally cute and tasty.
Pinwheel Cookies:
INGREDIENTS
1 1/2 cups (3 sticks) unsalted butter, softened
1 cup confectioners' sugar
2/3 cup granulated sugar
1 tablespoon vanilla extract
3 cups flour
1 teaspoon salt
1 teaspoon baking powder
1/4 cup unsweetened cocoa powder
1. Cream the butter until it's smooth. Stir in the sugars and vanilla extract until they're evenly blended. In a separate bowl, whisk together the flour, salt, and baking powder. Add the dry ingredients to the creamed mixture one third at a time, stirring after each addition, until the dough is evenly blended.
2. Set aside half of the cookie dough. Add the cocoa powder to the remaining dough and stir until it is fully incorporated.
3. Divide the chocolate dough in half. Place each half on a large piece of plastic wrap, pat it into a 1/2-inch-thick square, and then wrap it in the plastic. Repeat the process for the vanilla dough. Refrigerate the 4 squares until firm, about 1 to 2 hours.
4. Unwrap one piece of the chilled vanilla dough, leaving it on the plastic. Cover it with a second piece of plastic wrap, then roll it into a rectangle measuring about 9 by 7 inches. If the dough gets too soft and difficult to roll, slide it onto a baking sheet and refrigerate it until it's firm again, about 5 to 10 minutes. Unwrap a piece of the chocolate dough, cover it with another piece of plastic, and roll it into an 8- by 7-inch rectangle.
5. Remove the top piece of plastic wrap from both rolled doughs and invert the chocolate dough on top of the vanilla dough, lining up 3 sides and leaving about 1 inch of vanilla dough exposed on one side. Starting at the opposite side, lift the vanilla dough by the plastic wrap underneath it and snugly roll up both layers into a log, peeling away the plastic wrap as you go. Wrap the log in the plastic and refrigerate it for at least 2 hours. Repeat the process with the 2 other pieces of dough.
6. Heat the oven to 350°. Line 2 shiny, heavy baking sheets with parchment paper. Unwrap one of the logs and slice it into 1/4-inch-thick rounds. Arrange the slices on the parchment about 1 inch apart and bake them for about 13 minutes. When done, they'll still be a little soft to the touch -- the cookies will have a better texture if you don't let their edges brown.
7. Leave the cookies on the sheet for 1 minute, then transfer them to a wire rack to cool. Slice and bake the second log as the first. Makes about 4 dozen cookies.