Also it's my birthday. 21 again! Can you believe it? I know you're busy today so any presents you were planning to drop off can certainly wait until tomorrow. Have a wonderful and safe holiday!
Friday, December 25, 2009
Merry Merry Christmas!
Also it's my birthday. 21 again! Can you believe it? I know you're busy today so any presents you were planning to drop off can certainly wait until tomorrow. Have a wonderful and safe holiday!
Thursday, December 24, 2009
12 Days of Christmas Cookies - Day 12
Christmas Eve and our last cookie recipe! I'm sure your holiday baking is not over (I'm just getting started on our Christmas Eve snack-a-thon) so hopefully these come in handy!
I loved these cookies that Natalie made - they reminded me of Greek wedding cookies (complete with the choking death-fit that can come from inhaling the powdered sugar) but with a more delicate flavor from the lemon. Really really wonderful!
Lemon Cheesecake Cookies
1 cup butter, softened
3 oz. cream cheese, softened
1 cup sugar
1 egg
2 tsp. lemon zest
2 tbsp. lemon juice
3 cups flour
1 tsp. baking powder
Confectioner's sugar, for sprinkling
Preheat oven to 375. Mix butter and cream cheese until creamy, blend in sugar. Add egg, zest and juice, mix well. Sift together flour and baking powder. Mix into butter on low speed.
Roll dough into 1-inch balls and place on greased cookie sheet 1 inch apart. Bake until golden on bottom (about 12 minutes.) Let cool on wire rack and sprinkle with confectioner's sugar.
TIP: If you don't have a sieve to sprinkle the powdered sugar, my mother used to fill a large spoon with powdered sugar and tap it with another spoon. It made the perfect snowfall of powdered sugar.
And because you are oh-so-lucky, today you get TWO cookie recipes, this one from Tricia! This one would be fun to leave out for Santa tonight. Also if you're totally running out of time, I bet you could use a ready-made cookie (like a Lorna Doone shortbread) and dip them. Yum!
Santa's Skinny Dippers
1 cup butter, softened
2 cups flour
3/4 cup packed brown sugar
2 tsp. vanilla
1 pkg. Guittard chocolate chips
1 cups finely chopped pecans
Cream butter, brown sugar, flour and vanilla. Foll and flatten the dough into individual 2x1" ovals. Bake for 18-20 minutes at 325. Cool. Melt chocolate and dip cookies into it. Roll in nuts. Lay and let cool on parchment paper. Enjoy!
I loved these cookies that Natalie made - they reminded me of Greek wedding cookies (complete with the choking death-fit that can come from inhaling the powdered sugar) but with a more delicate flavor from the lemon. Really really wonderful!
Lemon Cheesecake Cookies1 cup butter, softened
3 oz. cream cheese, softened
1 cup sugar
1 egg
2 tsp. lemon zest
2 tbsp. lemon juice
3 cups flour
1 tsp. baking powder
Confectioner's sugar, for sprinkling
Preheat oven to 375. Mix butter and cream cheese until creamy, blend in sugar. Add egg, zest and juice, mix well. Sift together flour and baking powder. Mix into butter on low speed.
Roll dough into 1-inch balls and place on greased cookie sheet 1 inch apart. Bake until golden on bottom (about 12 minutes.) Let cool on wire rack and sprinkle with confectioner's sugar.
TIP: If you don't have a sieve to sprinkle the powdered sugar, my mother used to fill a large spoon with powdered sugar and tap it with another spoon. It made the perfect snowfall of powdered sugar.
And because you are oh-so-lucky, today you get TWO cookie recipes, this one from Tricia! This one would be fun to leave out for Santa tonight. Also if you're totally running out of time, I bet you could use a ready-made cookie (like a Lorna Doone shortbread) and dip them. Yum!
Santa's Skinny Dippers1 cup butter, softened
2 cups flour
3/4 cup packed brown sugar
2 tsp. vanilla
1 pkg. Guittard chocolate chips
1 cups finely chopped pecans
Cream butter, brown sugar, flour and vanilla. Foll and flatten the dough into individual 2x1" ovals. Bake for 18-20 minutes at 325. Cool. Melt chocolate and dip cookies into it. Roll in nuts. Lay and let cool on parchment paper. Enjoy!
Wednesday, December 23, 2009
12 Days of Christmas Cookies - Day 11
The lovely Kelsey was the cookie contest winner for Best Cookie - and these little beauties were scrumptious! I barely got one or two because my son discovered them and ate almost all I had.
Gingersnap Sandwich Cookies with Lemon Buttercream Frosting
1/2 c. butter, softened
1/4 c. sugar
1/4 c. packed brown sugar
1/2 c. molasses
1/4 c. cold water
2 1/2 c. all-purpose flour
2 t. ground ginger
2 t. ground cinnamon
1 t. baking soda
1/2 t. ground cloves
1/4 t. salt
Frosting
3 c. powdered sugar
1/2 c. butter, softened
2 t. grated lemon peel
3-4 t. lemon juice
3-4 t. milk
1. In large bowl, beat 1/2 c. butter and sugars with electric mixer on medium speed until light and fluffy. Beat in molasses and water until blended (mixture may look curdled). On low speed, beat in flour, ginger, cinnamon, baking soda, cloves, and salt. Divide dough in half; wrap each half in plastic wrap. Refrigerate about 2 hours or until chilled.
2. Heat oven to 350. Line cookie sheets with cooking parchment paper. On well-floured surface, roll half of dough at a time to 1/8-inch thickness (keep remaining dough refrigerated). Cut with 2-inch round cookie cutter. Using large end of a piping tip or 1/2-inch round canape cutter, cut a hole in center of half of the cutouts. Carefully transfer to cookie sheets, placing 1/2 inch apart. Reroll scraps.
3. Bake 9-12 minutes or until set in center. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool copmletely, about 30 minutes.
4. In large bowl, beat frosting ingredients on medium speed until light and fluffy. Spread about 1 heaping teaspooon frosting on each whole cookie; top with cutout cookie. If desired, sprinkle additional grated lemon peel on frosting in center.
Gingersnap Sandwich Cookies with Lemon Buttercream Frosting
1/2 c. butter, softened
1/4 c. sugar
1/4 c. packed brown sugar
1/2 c. molasses
1/4 c. cold water
2 1/2 c. all-purpose flour
2 t. ground ginger
2 t. ground cinnamon
1 t. baking soda
1/2 t. ground cloves
1/4 t. salt
Frosting
3 c. powdered sugar
1/2 c. butter, softened
2 t. grated lemon peel
3-4 t. lemon juice
3-4 t. milk
1. In large bowl, beat 1/2 c. butter and sugars with electric mixer on medium speed until light and fluffy. Beat in molasses and water until blended (mixture may look curdled). On low speed, beat in flour, ginger, cinnamon, baking soda, cloves, and salt. Divide dough in half; wrap each half in plastic wrap. Refrigerate about 2 hours or until chilled.
2. Heat oven to 350. Line cookie sheets with cooking parchment paper. On well-floured surface, roll half of dough at a time to 1/8-inch thickness (keep remaining dough refrigerated). Cut with 2-inch round cookie cutter. Using large end of a piping tip or 1/2-inch round canape cutter, cut a hole in center of half of the cutouts. Carefully transfer to cookie sheets, placing 1/2 inch apart. Reroll scraps.
3. Bake 9-12 minutes or until set in center. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool copmletely, about 30 minutes.
4. In large bowl, beat frosting ingredients on medium speed until light and fluffy. Spread about 1 heaping teaspooon frosting on each whole cookie; top with cutout cookie. If desired, sprinkle additional grated lemon peel on frosting in center.
Tuesday, December 22, 2009
12 Days of Christmas Cookies - Day 10
Wow, Christmas is really creeping up on us, eh?
These bar cookies were so different and tasty - definitely something I had never had before. Chocolate and orange is one of my favorite flavor combinations. I think FoxyJ said these were her grandmother's own recipe and they're something I'll be making again.
Chocolate Refreshers
1 1/4 cup chopped dates
3/4 cup brown sugar
1/2 cup butter
1/2 cup water
1 cup semi-sweet chocolate chips
2 eggs
1 1/2 cups flour
3/4 tsp. baking soda
1/2 tsp. salt
1/2 cup orange juice
1/2 cup milk
1 cup chopped walnuts or pecans
Glaze
1 1/2 cups powdered sugar
1-2 tsp. orange zest
2 tbsp. softened butter
2-3 tbsp milk
Heat oven to 350. Combine dates, brown sugar, butter and water in a pan and cook over low heat until butter melts and dates soften. Remove from heat and immediately stir in chocolate chips until melted. Cool for a few minutes and add eggs. Sift dry ingredients together and add to chcoolate mixture alternately with milk and orange juice. Bland thoroughly and add nuts. Pour into a greasted 15x10x2" (jelly roll size) pan and bake for 25-30 minutes. Cool compltely and glaze. After glaze has set cut into bars.
These bar cookies were so different and tasty - definitely something I had never had before. Chocolate and orange is one of my favorite flavor combinations. I think FoxyJ said these were her grandmother's own recipe and they're something I'll be making again.
Chocolate Refreshers1 1/4 cup chopped dates
3/4 cup brown sugar
1/2 cup butter
1/2 cup water
1 cup semi-sweet chocolate chips
2 eggs
1 1/2 cups flour
3/4 tsp. baking soda
1/2 tsp. salt
1/2 cup orange juice
1/2 cup milk
1 cup chopped walnuts or pecans
Glaze
1 1/2 cups powdered sugar
1-2 tsp. orange zest
2 tbsp. softened butter
2-3 tbsp milk
Heat oven to 350. Combine dates, brown sugar, butter and water in a pan and cook over low heat until butter melts and dates soften. Remove from heat and immediately stir in chocolate chips until melted. Cool for a few minutes and add eggs. Sift dry ingredients together and add to chcoolate mixture alternately with milk and orange juice. Bland thoroughly and add nuts. Pour into a greasted 15x10x2" (jelly roll size) pan and bake for 25-30 minutes. Cool compltely and glaze. After glaze has set cut into bars.
Monday, December 21, 2009
Friday, December 18, 2009
12 Days of Christmas Cookies - Day 8
Some of the cookie recipes have been a little labor-intensive. So lets have a simple one to start the weekend off right. These yummy cookies are as easy as - you guessed it - 1, 2, 3
1, 2, 3 Cookies
1 German Chocolate cake mix
2 eggs, beaten
3 tablespoons water
Add eggs and water to dry cake mix. Stir with a fork until moistened. Sprinkle in nuts, Andes mint chips, crushed candy canes or chocolate chips. Form into 1-inch balls and roll in powdered sugar. Place on greased cookie sheet. Bake at 350 for 12-15 minutes or until edges crack and cookie is set.
Wow, that was easy! And they're so delicious. I really can't get enough of these.
1, 2, 3 Cookies1 German Chocolate cake mix
2 eggs, beaten
3 tablespoons water
Add eggs and water to dry cake mix. Stir with a fork until moistened. Sprinkle in nuts, Andes mint chips, crushed candy canes or chocolate chips. Form into 1-inch balls and roll in powdered sugar. Place on greased cookie sheet. Bake at 350 for 12-15 minutes or until edges crack and cookie is set.
Wow, that was easy! And they're so delicious. I really can't get enough of these.
Thursday, December 17, 2009
12 Days of Christmas Cookies - Day 7
I know you can buy your own gingerbread house kit from the store... but isn't it more fun to make your own (the answer is yes). So here's a fun family-night activity for you. For the truly ambitious, here is how to make your own gingerbread house. For the fainter of heart, gingerbread men are always fun. Last year I let my husband be in charge of the decorating table and we ended up with NBA All-Star gingerbread men, Masked Mexican Wrestler gingerbread men and even little missionaries in shirts and ties. He's an artist.
Gingerbread
1/2 cup shortening
1/2 cup packed brown sugar
3 1/4 cups sifted all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
3/4 cup molasses
1/4 cup water
Cream shortening and sugar. Sift flour with salt, soda and spices. Blend flour mixture into creamed mixture alternately with molasses and water. You should have a very firm dough. Chill at least 1 hour. Sometimes I make the dough the day before.
Roll your dough out to a desired thickness (about 1/4 inch). Cut your gingerbread men, or the shapes you need for your house. Bake at 350 for 8-12 minutes (less for soft gingerbread men, more for crispier house walls). Cool and decorate (or assemble).
This year I'm planning on making gingerbread men to hang on the kids' Christmas tree. If you're going to hang up your gingerbread people, make sure to cut a small hole in the top of the head before you bake them. Once your cookie is decorated and cooled, thread red ribbon through the hole and hang your adorable creation on the tree.
Gingerbread
1/2 cup shortening
1/2 cup packed brown sugar
3 1/4 cups sifted all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
3/4 cup molasses
1/4 cup water
Cream shortening and sugar. Sift flour with salt, soda and spices. Blend flour mixture into creamed mixture alternately with molasses and water. You should have a very firm dough. Chill at least 1 hour. Sometimes I make the dough the day before.
Roll your dough out to a desired thickness (about 1/4 inch). Cut your gingerbread men, or the shapes you need for your house. Bake at 350 for 8-12 minutes (less for soft gingerbread men, more for crispier house walls). Cool and decorate (or assemble).
This year I'm planning on making gingerbread men to hang on the kids' Christmas tree. If you're going to hang up your gingerbread people, make sure to cut a small hole in the top of the head before you bake them. Once your cookie is decorated and cooled, thread red ribbon through the hole and hang your adorable creation on the tree.
12 Days of Christmas Cookies - Day 6
While searching for cookie recipes that I liked, I kept stumbling across pet cookies. Well, why not!? Whip up a batch of cookies for your special pet this holiday.
Peanut Butter Pet Cookies
2 cups whole-wheat flour
1 tbsp. baking powder
1 cup peanut butter (chunky or smooth)
1 cup milk
Preheat oven to 375. In a bowl, combine flour and baking powder. In another bowl, mix peanut butter and milk, then add to dry ingredients and mix well. Place dough on a lightly floured surface and knead. Roll dough to 1/4 inch thickness and use a cookie cutter to cut out shapes. Bake for 20 minutes on a greased baking sheet until lightly brown. Be careful, can burn easily. Cool on a rack, then store in an airtight container.
Peanut Butter Pet Cookies
1 tbsp. baking powder
1 cup peanut butter (chunky or smooth)
1 cup milk
Preheat oven to 375. In a bowl, combine flour and baking powder. In another bowl, mix peanut butter and milk, then add to dry ingredients and mix well. Place dough on a lightly floured surface and knead. Roll dough to 1/4 inch thickness and use a cookie cutter to cut out shapes. Bake for 20 minutes on a greased baking sheet until lightly brown. Be careful, can burn easily. Cool on a rack, then store in an airtight container.
Wednesday, December 16, 2009
12 Days of Christmas Cookies - Day 5
Each year we vote on our favorite cookies and this was one of our winners! Everyone loved Missy's delicate almond cookies and I'm sure you will too.
Scandinavian Almond Bars
1/2 cup butter
1 cup sugar
1 egg
1/2 tsp. almond extract
1 3/4 cups flour
2 tsp. baking powder
1/2 cup sliced almonds, toasted
2 Tbsp. milk
Preheat oven to 325. In a medium bowl, cream together butter and sugar. Add egg and almond extract, mix until fluffy. Stir in flour and baking powder, mix well. Divide dough into 4 pieces - roll eich piece into a log 12" long. Place two rolls per cookie sheet 4-5" apart. Flatten each roll by hand until about 3" wide.
Brush flattened roll with milk and sprinkle with sliced almonds. Bake 12-15 minutes or until edges are slightly browned. Cut cookies crosswise at a diagonal while still warm (about 1" wide.)
When cool, drizzle with almond icing
1 cup powdered sugar
1/4 tsp. almond extract
1/4 cup milk
Scandinavian Almond Bars1/2 cup butter
1 cup sugar
1 egg
1/2 tsp. almond extract
1 3/4 cups flour
2 tsp. baking powder
1/2 cup sliced almonds, toasted
2 Tbsp. milk
Preheat oven to 325. In a medium bowl, cream together butter and sugar. Add egg and almond extract, mix until fluffy. Stir in flour and baking powder, mix well. Divide dough into 4 pieces - roll eich piece into a log 12" long. Place two rolls per cookie sheet 4-5" apart. Flatten each roll by hand until about 3" wide.
Brush flattened roll with milk and sprinkle with sliced almonds. Bake 12-15 minutes or until edges are slightly browned. Cut cookies crosswise at a diagonal while still warm (about 1" wide.)
When cool, drizzle with almond icing
1 cup powdered sugar
1/4 tsp. almond extract
1/4 cup milk
Tuesday, December 15, 2009
12 Days of Christmas Cookies - Day 4
Two types of cake-mix cookies make for an easy-peasy baking night.
Cake Mix Cookies
1 box cake mix, any flavor
Vegetable oil
Eggs
Prepare cake mix as directed EXCEPT omit water and use one less egg than recipe calls for. Roll dough into 1 inch balls and drop onto cookie sheet. Bake in 350 oven for 10-12 minutes.
For peppermint sprinkle cookies, add crushed candy canes or peppermint candies to batter (try with chocolate cake mix!)
For sandwich cookies, color white icing with food colors and ice the bottoms of 2 cookies, squishing them together.
Cake Mix Cookies
1 box cake mix, any flavor
Vegetable oil
Eggs
Prepare cake mix as directed EXCEPT omit water and use one less egg than recipe calls for. Roll dough into 1 inch balls and drop onto cookie sheet. Bake in 350 oven for 10-12 minutes.
For peppermint sprinkle cookies, add crushed candy canes or peppermint candies to batter (try with chocolate cake mix!)
For sandwich cookies, color white icing with food colors and ice the bottoms of 2 cookies, squishing them together.
Monday, December 14, 2009
Know a child named Miranda?
I ordered my daughter a personalized Disney princess nightgown for Christmas. It came with the wrong name. They are so nice and sending a replacement. But now I have this extra nightgown with Princess Miranda written on it.
So.
Anyone know a size small princess Miranda who needs a cute nightgown? The size probably fits from a girl from 4-6 years old (check the Disney Store website for a size chart.) The character on the bottom of the gown is Ariel and not Snow White like in the picture. If you are interested, please leave a comment and I'll get in touch with you.
Feel free to re-post, Tweet or Facebook this - I'd love for this to go to a little girl who would love it.
So.
Anyone know a size small princess Miranda who needs a cute nightgown? The size probably fits from a girl from 4-6 years old (check the Disney Store website for a size chart.) The character on the bottom of the gown is Ariel and not Snow White like in the picture. If you are interested, please leave a comment and I'll get in touch with you.
Feel free to re-post, Tweet or Facebook this - I'd love for this to go to a little girl who would love it.
Friday, December 11, 2009
Communal Restaurant
Am so VERY excited to be trying out Communal Restaurant tonight with a group of friends. I'll be telling you how it was. Right now this tops my list of Things I Must Try.
Thursday, December 10, 2009
12 Days of Christmas Cookies - Day 3
While not exactly a holiday cookie, this recipe is one that is special to me and my kids. This is my daughter's own recipe for chocolate chip cookies. Even though I posted it last year, it's a special tradition for us.
Like everything else she does, it starts with my basic recipe and she adds a little something special that makes them unique. From my family to yours...
Minnie Chip Cookies
1/3 cup butter flavored shortening
1 cup butter, softened
1 cup white sugar
1 cup packed light brown sugar
2 eggs
1 tablespoon vanilla extract
3 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 cup dark chocolate MnM's
1/2 cups semisweet chocolate chips
4 Tbsp rainbow sprinkles
Have Mom cream shortening, butter and sugars together. Crush eggs over bowl, remove bits of shell, add vanilla. Have Mom mix well. Stir in flour, salt and soda (add the last 3/4 cup flour slowly, depending on your altitude and humidity, you might not need it all). Wipe or sweep up all the extra sugar and flour that you may have scattered about.
Measure out your favorite cookie 'bits' (MnM's, chocolate chips, peanut butter chips, nuts, raisins, craisins, coconut, candy bits, chocolate chunks, dried cherries, etc...) and mix into dough. Use small measuring cups (1/4 or 1/8 cups) so that they're easy to handle and you get to measure and pour many times. Roll cookies into loose 2-inch balls and place on an ungreased cookie sheet. Bake at 375 for 8-10 minutes.
Like everything else she does, it starts with my basic recipe and she adds a little something special that makes them unique. From my family to yours...
Minnie Chip Cookies
1/3 cup butter flavored shortening
1 cup butter, softened
1 cup white sugar
1 cup packed light brown sugar
2 eggs
1 tablespoon vanilla extract
3 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 cup dark chocolate MnM's
1/2 cups semisweet chocolate chips
4 Tbsp rainbow sprinkles
Have Mom cream shortening, butter and sugars together. Crush eggs over bowl, remove bits of shell, add vanilla. Have Mom mix well. Stir in flour, salt and soda (add the last 3/4 cup flour slowly, depending on your altitude and humidity, you might not need it all). Wipe or sweep up all the extra sugar and flour that you may have scattered about.
Measure out your favorite cookie 'bits' (MnM's, chocolate chips, peanut butter chips, nuts, raisins, craisins, coconut, candy bits, chocolate chunks, dried cherries, etc...) and mix into dough. Use small measuring cups (1/4 or 1/8 cups) so that they're easy to handle and you get to measure and pour many times. Roll cookies into loose 2-inch balls and place on an ungreased cookie sheet. Bake at 375 for 8-10 minutes.
Wednesday, December 9, 2009
12 Days of Christmas Cookies - Day 2
This is a fun cookie that my friend Chrissy makes - it's loaded with delicious things and seems to satisfy any serious sweet tooth.
4 ounces butter
1 1/2 cups graham cracker crumbs
1 (6 oz.) pkg. chocolate chips
1 (6 oz.) pkg. butterscotch chips
1 cup shredded coconut
1 can (14 ounces) sweetened condensed milk
1 cup chopped pecans
Preheat oven to 350°. Melt butter in 9x13-inch baking pan. Sprinkle graham cracker crumbs over melted butter; spread crumbs with chocolate chips, then butterscotch chips. Sprinkle coconut over this, then drizzle the sweetened condensed milk evenly over all. Sprinkle with the chopped pecans. Bake for about 25 to 30 minutes. Cool and cut in 1 1/2-inch squares.
4 ounces butter
1 1/2 cups graham cracker crumbs
1 (6 oz.) pkg. chocolate chips
1 (6 oz.) pkg. butterscotch chips
1 cup shredded coconut
1 can (14 ounces) sweetened condensed milk
1 cup chopped pecans
Preheat oven to 350°. Melt butter in 9x13-inch baking pan. Sprinkle graham cracker crumbs over melted butter; spread crumbs with chocolate chips, then butterscotch chips. Sprinkle coconut over this, then drizzle the sweetened condensed milk evenly over all. Sprinkle with the chopped pecans. Bake for about 25 to 30 minutes. Cool and cut in 1 1/2-inch squares.
Tuesday, December 8, 2009
12 Days of Christmas Cookies - Day 1
It's that time of year again - time to count down the days till Christmas with some festive cookie recipes. We had our annual Cookie Swap last week and, as usual, there were some terrific cookies to be sampled. This is the one that I made for the occasion.
1/2 cup vegetable oil
1 cup white sugar
3 1/4 cups all-purpose flour
3 eggs
1 tablespoon baking powder
1 cup chopped almonds
1 tsp. orange zest
1 tablespoon orange extract extract
Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets or line with parchment paper.
In a medium bowl, beat together the oil, eggs, sugar and orange flavoring until well blended. Combine the flour and baking powder, stir into the egg mixture to form a heavy dough. Divide dough into two pieces. Form each piece into a roll as long as your cookie sheet. Place roll onto the prepared cookie sheet, and press down to 1 inch thickness.
Bake for 25 to 30 minutes in the preheated oven, until golden brown. Remove from the baking sheet to cool on a wire rack. When cookies are just cool enough to handle, slice each one crosswise into 1/2 inch slices. Use a very sharp knife to keep from breaking the edges. Place the slices cut side up back onto the baking sheet. Bake for an additional 6 to 10 minutes on each side. Slices should be lightly toasted.
When toasted cookies are cool, dip half into melted dark chocolate. Delicious with hot cocoa or cider.
1/2 cup vegetable oil
1 cup white sugar
3 1/4 cups all-purpose flour
3 eggs
1 tablespoon baking powder
1 cup chopped almonds
1 tsp. orange zest
1 tablespoon orange extract extract
Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets or line with parchment paper.
In a medium bowl, beat together the oil, eggs, sugar and orange flavoring until well blended. Combine the flour and baking powder, stir into the egg mixture to form a heavy dough. Divide dough into two pieces. Form each piece into a roll as long as your cookie sheet. Place roll onto the prepared cookie sheet, and press down to 1 inch thickness.
Bake for 25 to 30 minutes in the preheated oven, until golden brown. Remove from the baking sheet to cool on a wire rack. When cookies are just cool enough to handle, slice each one crosswise into 1/2 inch slices. Use a very sharp knife to keep from breaking the edges. Place the slices cut side up back onto the baking sheet. Bake for an additional 6 to 10 minutes on each side. Slices should be lightly toasted.
When toasted cookies are cool, dip half into melted dark chocolate. Delicious with hot cocoa or cider.
Monday, December 7, 2009
Pictures with Santa
If you live in the Utah County area and are looking for a low-key and inexpensive (like, not the crazy mob-scene at the mall) way to get your kids' pictures taken with Santa, come and visit me at Pro Digital Photos on Saturday, December 12!
I'm excited to see you there!
I'm excited to see you there!
Friday, December 4, 2009
Freebie!
If you want a fun and inexpensive gift idea, check out my printable beanbag game cards over on the Simply Handmade blog!
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