Christmas Sugar Cookies December 24, 2008

A few days ago, Lindsey (Noodle Nights and Muffin Mornings) posted this recipe on the What’s Cooking board.  They looked so good and she raved about them so much that I decided to try them myself.  I am so glad I did!  This really is a great classic sugar cookie recipe.  I added royal icing to some of them and I finally managed to make a cookie that compared to the iced sugar cookies that Scott has always talked about that his Aunt Barbara used to make.  Yay!

Lindsey says that these are her dad’s favorite recipe.  When I made these, I couldn’t help but think about and miss my dad this Christmas as he loves sugar cookies and I know he would love these! I am going to have to make them for him very soon! I also miss my mom as making sugar cookies on Christmas Eve is something we did together for many years when I was growing up.  But.. I think they will make great New Years’ cookies, too.

Christmas Sugar Cookies

From: Noodle Nights and Muffin Mornings

Ingredients

1 cup Butter
1 cup Sugar
1 cup Confectioner’s Sugar
2 Eggs
1 cup Oil
2 tsp. Vanilla
4 1/4 cups Flour
1 tsp. Baking soda
1 tsp. Cream of Tartar
1/2 tsp. Salt
Colored Sugar

Directions:In a large bowl cream butter and sugars.

Beat in eggs one at a time, until mixture is light.

Add oil and vanilla.

Beat until well blended.

In a separate bowl combine flour, baking soda, cream of tartar and salt.

Gradually add dry ingredients to the creamed mixture and beat until blended.

Wrap dough and chill for several hours.

Roll into balls and place on greased cookie sheet.

Flatten dough with the bottom of a glass dipped in colored sugar.

Bake at 325 degrees for 8 to 10 minutes, until just set.

Let stand on cookie sheet before two to three minutes before removing.
(Makes about seven dozen)

Royal Icing using Meringue Powder

From: Joy of Baking

4 cups confectioners’ sugar 

3 tablespoons meringue powder

1/2 teaspoon extract (vanilla, lemon, almond)

1/2 – 3/4 cup warm water

Food Coloring

For Royal Icing with Meringue Powder: In the bowl of your electric mixer (or with a hand mixer), beat the confectioners’ sugar and meringue powder until combined.  Add the water and beat on medium to high speed until very glossy and stiff peaks form (5 to 7 minutes). If necessary, to get the right consistency, add more powdered sugar or water. To cover or ‘flood’ the entire surface of the cookie with icing, the proper consistency is when you lift the beater, the ribbon of icing that falls back into the bowl remains on the surface of the icing for a few seconds before disappearing. Add desired food coloring.

The icing needs to be used immediately or transferred to an airtight container as royal icing hardens when exposed to air. Cover with plastic wrap when not in use.

Makes about 3 cups

 

Classic Chocolate Chip Cookies December 24, 2008

I have used this original Nestle Toll House chocolate chip cookie recipe for several years.  I’ve tried a few other popular recipes but, believe it or not, these always seem to be the favorite.  So I guess the saying is true- if it ain’t broke, don’t fix it!

Classic Chocolate Chip Cookies

From: Very Best Baking

Ingredients:

 

 

 

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup (2 sticks) butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 2 cups (12-oz. pkg.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
• 1 cup chopped nuts

 

 

 

Directions:

PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

 

 

I like to make these into bars, too.

Cinnamon Sugar Doughnut Muffins December 15, 2008

 

I made these muffins to take to work and share with the teachers on my grade level.  The recipe was suggested to me on my cooking board and I couldn’t wait to try them.  Apparently this recipe is on a few blogs but I was referred to and used the one on Baked Perfection. Risa added cinnamon the the batter which I thought was a good idea. These muffins were easy to make and baked up nicely.  They were done in about 13 minutes.  I am not entirely sure why they are called doughnut muffins but I kept the original title of the recipe.

Cinnamon Sugar Donut Muffins
adapted from Laura Rebecca’s Kitchen

Ingredients

2 cups flour
1 Tbsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp cinnamon
2 large eggs
1 cup low-fat vanilla yogurt
2/3 cup packed brown sugar
4 tbsp oil
1 tsp vanilla

Topping:
1/2 stick butter, melted
1/2 cup sugar
1 tsp cinnamon

Directions

Preheat oven to 400-degrees F. Line a standard muffin pan with paper cups.

Whisk flour, baking powder, baking soda salt, and cinnamon in a large bowl. In a separate bowl, whisk together eggs, yogurt, sugar, oil, and vanilla. Add flour mixture and mix with light strokes until the dry ingredients are just moistened. Do not overmix; batter will not be smooth.

Divide batter among the muffin cups and bake until a toothpick inserted in one or two of the muffins come out clean, 12-15 minutes.

While the muffins are baking, melt 1/2 stick butter and place in a bowl just large enough to hold a muffin. Combine ½ cup of sugar and 1 tsp. cinnamon in a small, shallow bowl. As soon as the muffing are done, dip them one at a time in the melted butter and then roll in the sugar mixture. Set on a rack to cool.

Yields 12 standard muffins.

From: Baked Perfection