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Dec '11

Recipe: Lainey’s Christmas Cookies 2011

A visit from my friend MN and her mother Susan, bearing a gift of homemade Oatmeal and Raisin Cookies (yum), inspired me to make some of my own.  Most of you know I like baking, so I thought it would be fun to post my Christmas cookies. These are my four favourites for 2011, recipes and pictures from Lainey’s kitchen (click on pics to enlarge):

SNICKERDOODLES

Ingredients:

1 cup unsalted butter
1-1/2 cup sugar
2 eggs
2-1/2 cups flour
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt
1/4 cup sugar (topping)
4 tsp cinnamon (topping)

Directions:

1. Preheat oven to 200 C (400 F)
2. Mix butter, sugar, and eggs
3. Blend flouer, baking soda, tartar and salt
4. Shape dough by rounded tsp size balls, roll in sugar and cinnamon mixture topping
5. Place 2 inches apart on ungreased baking sheet
6. Bake for 8-10 minutes

RUM BALLS

Instructions:

12 oz vanilla wafer, finely crushed (3 cups)
1 cup finely chopped pecans
1 cup confectioners sugar (caster sugar), divided
1 cup semisweet chocolate morsels (bits)
1/2 cup light corn syrup
1/3 cup rum

Directions:

1. Mix crushed wafer, pecans, 1/2 cup confectioners/caster sugar, then set aside
2. Melt chocolate in a double boiler add corn syrup
3. Add rum and stir until smooth
4. Pour hocolate mixturre over wafer mixture, stir
5. Shape into 1″ balls, place on wax/baking paper

Place remaining confectioners/caster sugar in a shallow bowl, roll balls in sugar.  Use individual foil cups/patty pans or layer wax/baking paper between each layer of cookies.  Store in an air tight container for 3-days before serving.

PEANUT BUTTER WITH A KISS

Ingredients:

Hershey’s kisses
1/2 cup butter, softened
3/4 cup peanut butter (smooth)
1/3 cup sugar
1/2 cup light brown sugar
1 egg
2 tbsp Milk
1 tsp Vanilla extract
1-1/4 cup flour
1 tsp baking soda
1/4 tsp salt

Directions:

1. Beat butter adn peanut butter until smooth
2. Add sugars, beat until fluffy
3. Add egg, milk and vanilla; beat well
4. Stir flour, baking soda, salt – gradually beat into peanut butter mixture
5. Cover adn chill in fridge for 4-8 hours

Preheat oven to 375 F (190 C). Shape into 1″ balls, roll in granulated sugar, place on cookie sheet. Bake for 8-10 minutes.  Immediately place chocolate kiss in middle of cookie, cool on rack.

GINGER NINGA BREAD MEN

Ingredients:

3 cups flour
1-1/2 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
1 tbsp ground ginger
1-3/4 tsp ground cinnamon
1/2 tsp ground cloves
6 tbsp unsalted butter
3/4 cup dark brown sugar
1 egg
1/2 cup molasses (golden syrup)
2 tsp vanilla extract

Directions:

1. In a small bowl wisk flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves
2. In a large bowl beat butter, brown sugar, and egg on medium speed until blended
3. Add molasses and vanilla; blend well
4. Gradually stir in dry ingredients until dough smooth
5. Divide dough in half, wrap each piece in plastic, stand at room temperature for 2-hours
6. Place half on floured surface roll out to 1/4″ thick, use cutter
7. Bake in preheated over at 350 F (175 C) 7-9 min, cool on wire rack.

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