Let's make delish food and dance around together!
Ingredients
3/4 c butter
room temperature
1/2 c icing sugar
1/4 tsp salt
1 tsp vanilla
2 tsp cold water
1 3/4 c flour
3/4 c chopped pecans
1 c mini chocolate chips
Chocolate for dipping
Preparation
1.Mix the first 8 ingredients together and form into 3/4” balls.
2. Bake at 325 degrees for 20 minutes.
3. Let cool then dip half in melted dipping chocolate.
2 cups pre-sifted all-purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
½ cup soft butter
½ cup soft shortening
½ tsp lemon extract
½ tsp almond extract
½ tsp vanilla
½ cup brown sugar
½ cup granulated sugar
Additional Ingredients for the “Magic” portion:
·
Sliced blanched almonds
·
Chopped candied fruit or red
and green cherries.
·
Peppermint extract; red and
green food colouring.
Directions:
Measure flour without
sifting; add baking powder, soda and salt. Stir thoroughly to blend.
In a separate bowl, Cream
butter and shortening until fluffy. Add flavourings. Gradually add sugars,
mixing until creamy. Add eggs, one at a time, beating well after each addition.
Add dry ingredients to
wet, combining thoroughly.
Chill dough ½ to 1 hour.
Shape chilled dough into
rolls 2 inches in diameter and wrap in waxed paper.
Chill overnight or at
least 8 hours in the refrigerator.
Cut chilled dough into
1/8 inch slices, using a sharp knife or dental floss (really, who would think
of this?).
Place on ungreased cookie
sheets 2” apart.
Bake at 375F for 8 to 10
minutes. Remove cookies from pan. Place on wire rack to cool.
Yield: 7 dozen cookies
Here’s the magic part: multiple variations.
·
Tutti-Frutti: Add 1/3 cup sliced, blanched almonds and ½ cup chopped candied fruit
or red and green cherries to dry ingredients. Mix well before adding wet.
·
Peppermint Slices: Omit lemon and almond extract. Before chilling dough first time,
divide into three portions. Combine 1/3 dough, 1/4 tsp peppermint extract and
enough red food colouring to make dough desired shade of red. Repeat with 2nd
third of dough, 1/4 tsp peppermint extract, and greed food colouring. Leave the
final 1/3 with no additional flavor or colour. Chill the ½ to 1 hr. Shape each
1/3 portion into 2 rolls and press together to create 2 tri-coloured roles.
·
Orange Delight: Omit almond and vanilla extract. Add 1 tablespoon
grated orange rind, 1 tsp grated lemon rind and 1 tablespoon orange juice to
sugar-egg mixture.
I often separated the dough in half and made two types of
cookies at once (e.g. ½ to the peppermint slices and ½ to the orange delight).
You just need to alter the additions by ½.
Mix:
·
1 cup
room temperature butter
·
1 ½
cups brown sugar
Add and mix
2 eggs and 2 Tbsp. corn syrup
Mix in:
·
2 tsp
baking soda
·
1 tsp
ginger
·
½ tsp
cloves
·
1 tsp
anise seed
·
Add ½
tsp black pepper if desired.
Add 3 ½ cups
flour and mix until it is even throughout. If you double the recipe, only
use 6 cups of flour.)
·
Cover
the bowl and refrigerate until cold throughout (3-4 hours).
·
Take
the bowl out of the fridge. Cut out chunks of dough about the size of
your fist and roll into log about the diameter of a nickel on a clean, dry
countertop.
o
Do not
put flour on the countertop. If the dough starts to stick, refrigerate again
until it is cold, and repeat.
·
Place
completed logs on a flat tray and cover in saran wrap. Freeze overnight
or until hard.
·
Take
out one log at a time and cut into disks about 5 mm (less than ¼ inch)
thick. Place the disks on a non-stick cookie sheet and bake at 375F for
7-8 min.
**
Peppernuts burn easily and bake differently depending on the thickness of the
disks. Watch the first few batches to get the texture and size that you want**
¾ cup
margarine
1 cup white
sugar
1 egg
¼ cup
molasses
2 cups
all-purpose flour
1 tsp baking
soda
½ tsp salt
1 tsp
cinnamon
½ tsp cloves
½ tsp ginger
Cream
margarine and sugar. Add egg and molasses. Beat well.
In separate
bowl mix the dry ingredients. Stir dry ingredients into the molasses mixture
and mix well.
Set cookie
dough in the fridge for an hour or so to chill.
Roll dough
into balls, then roll in white sugar. Place on greased baking sheet.
Leave room
between these cookies – they do spread out.
Bake at 350
for 9 minutes.
Makes 5
dozen cookies.
Nadette’s Homemade Butter Cookies (makes 7 dozen cookies)
• 4 cups All-Purpose Flour
• 1 tsp Baking Powder
• 1/2 tsp Salt
• 1 cup Unsalted Butter, room temperature
• 2 cups Granulated Sugar
• 2 Large Eggs, room temperature
• 2 tsp Vanilla Extract
1. In a
medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set
aside.
2. In a
separate bowl, using a hand mixer or stand mixer fitted with a paddle
attachment, beat the unsalted butter and granulated sugar together on
medium-high speed until nice and fluffy. Add in the eggs one at a time, then
the vanilla extract.
3. Switch
the mixer speed to low a& gradually add in the dry mixture until it's well
blended.
4. Cover the
dough tightly with plastic wrap and chill for a minimum of 1 hour (or
overnight) in the refrigerator.
5. Adjust
the oven rack to the 2nd level mark (just above center) and preheat the oven to
325ºF. Line baking sheets with parchment paper or silicone mats and set aside.
6. Roll out
the dough (1/2″-5/8″ thickness) onto a clean, lightly floured work surface.
Using a lightly floured cookie stamp, stamp out each cookie and place it on the
parchment-lined baking sheet. For a well-defined cookie shape, chill the
cookies in the refrigerator for 10-15 minutes before placing in the oven to
bake.
7. Bake the
cookies for 8-10 minutes (my oven did well at 10 minutes) at 325ºF. Remove the
cookies from oven and allow to cool on cookie sheet for about 5 minutes before
transferring to a cooling rack. Store cooled cookies in an airtight container
with a slice of bread.
