Day 19: Candy Cane Kiss Cookies

image Todays recipe is candy cane kiss cookies. These are sugar cookies with chopped candy cane kisses mixed in, and a candy cane kiss on top. They are a pepper minty twist on peanut butter blossoms. Fist starting this recipe, I was hesitant about using only powdered sugar in the cookies. I mean, I have never seen a cookie recipe that uses powdered sugar rather than granulated or brown sugar. It turned out to be good! The powdered sugar makes the cookies taste more shortbready than like a regular sugar cookie. Also, the recipe said to put the kisses in the cookies right away and then stick them in the fridge. I did not do this and the kisses did not melt. Be careful to not touch the kisses for about an hour or until they harden or the kiss will melt into the cookie. Lastly, the recipe said that you can use peppermint extract to give it a more pepperminty taste. I did not use this and they still had a peppermint flavor due to the chopped up kisses inside. Sorry the picture is a little blurry, but the recipe has one thats better!

http://www.recipegirl.com/2008/08/08/candy-cane-kiss-cookies/

Advertisements

Day 2: Thumbprint Jam Cookies

Shortbread type cookie with jam in the middle.  These are tasty, a butter cookie with a smidge of jam.  We used raspberry jam and made the first batch a little too big so they required additional baking time.  We made the second batch slightly smaller.  These are easy to make and not time consuming.  We made a double batch and ended up with 31 cookies.

Tomorrow:  Lemony Slice-and-Bakes

 

DSC04220

http://www.huffingtonpost.com/2011/10/27/thumbprint-cookies-with-j_n_1057242.html

Day 1: Gingerbread Cookies

Well, we made it through the 1st day…Any type of cut-out cookies has never been my specialty, which is why I thought starting off with them would be a good challenge.  Plus, we’ve never made gingerbread dough before, so that was a first.  The dough made alot of cookies (roughly 70).   We learned after the first batch, they do not require the 13-15 minutes of cooking time, more like 10.  The taste was a midle gingerbread, just enough without being overpowering of ginger and molasses.  As for the frosting, we opted for a simple powdered sugar recipe that included corn syrup, milk and vanilla.  It came out very runny and now we will consider using a Royal Icing Recipe in the future for a more cleaner and professional look.

Next up:  Thumpbrint Jam Cookies

Image

Gingerbread Men Cookies from Southern Living (http://www.southernliving.com/food/holidays-occasions/christmas-cookie-recipes-00417000083969/page2.html)

Ingredients

  • 1 cup butter, softened
  • 1 cup sugar
  • 1 1/2 teaspoons baking soda
  • 1/4 cup hot water
  • 1 cup molasses
  • 5 1/2 cups all-purpose flour
  • 1 1/2 tablespoons ground ginger
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground allspice
  • Parchment paper
  • Royal Icing or Buttermilk Frosting
  • Assorted candies
  • Assorted decorator sugar crystals

Preparation

  1. Beat butter and sugar at medium speed with a heavy-duty electric stand mixer until fluffy.
  2. Stir together baking soda and 1/4 cup hot water until dissolved; stir in molasses.
  3. Stir together flour and next 4 ingredients. Add to butter mixture alternately with molasses mixture, beginning and ending with flour mixture. Shape mixture into a ball; cover and chill 1 hour.
  4. Preheat oven to 350°. Roll dough to 1/4-inch thickness on a lightly floured surface. Cut dough with a 4-inch gingerbread man-shaped cookie cutter. Place 2 inches apart on parchment paper-lined baking sheets.
  5. Bake at 350° for 15 to 18 minutes. Let cool on baking sheets 2 minutes; transfer to wire racks. Cool completely (about 30 minutes).
  6. Spoon Royal Icing into a small zip-top plastic freezer bag. Snip 1 corner of bag to make a small hole; pipe faces on cookies, or spread cookies with Buttermilk Frosting. Decorate cookies as desired with candies and sugar crystals.
  7. Gingerbread Snowflake Cookies: Prepare recipe as directed, cutting dough with a 1- to 2 1/2-inch snowflake-shaped cutter. Place 2 inches apart on parchment paper-lined baking sheets. Bake at 350° for 13 to 17 minutes. Cool and decorate as directed.

Makes: about 9 dozen. Hands-on time: 1 hr.; Total time: ,4 hr., 50 min. including icing and frosting.   Print (recipe)

Royal Icing from Southern Living (http://www.myrecipes.com/recipe/royal-icing-00420000008167/)

Ingredients

  • 1 (16-oz.) package powdered sugar
  • 3 tablespoons meringue powder
  • 6 to 8 Tablespoons warm water

Preparation

  1. Beat first 2 ingredients and 6 Tbsp. water at low speed with an electric mixer until blended. Beat at high speed 4 minutes or until stiff peaks form. Add up to 2 Tbsp. additional water, 1/4 tsp. at a time, until desired consistency is reached. Print (recipe)
Note:*Use less water for a stiff icing perfect for attaching cookies to cake stands. Use more water for thinner icing suitable for piping delicate designs on cookies.*You can freeze the gingerbread batter up to a month before a party. Freeze in zip-top plastic bags.

*Royal Icing dries rapidly. Work quickly, keeping extra icing tightly covered at all times. place a damp paper towel directly on surface of icing (to prevent crust from forming) while icing cookies.

Buttermilk Frosting from Southern living (http://www.myrecipes.com/recipe/buttermilk-frosting-00420000008164/)

Ingredients

  • 1/2 cup butter, softened
  • 1 (16-oz.) package powdered sugar
  • 1 teaspoon vanilla extract
  • 4 to 5 Tablespoons buttermilk

Preparation

  1. Beat butter at medium speed with an electric mixer until creamy. Gradually add powdered sugar, beating at low speed until blended. Slowly beat in vanilla and 4 Tbsp. buttermilk. Increase speed to medium, and beat until smooth. If desired, beat in remaining 1 Tbsp. buttermilk, 1 tsp. at a time, until desired consistency is reached. Print (recipe)