Sunday, December 14, 2008

Recipe #3 and #4

I have completed all my Christmas baking. The kids have enjoyed decorating the Ginger bread cookies, most of which will be going to school this week for their Christmas parties in class. I have left a collection of all the baked goods out, but most cookies are in the freezer for guests and entertaining as well as bringing along to share with friends and family.
Here are the recipes.

Recipe #3

Gingerbread Men

1/4 cup butter
1/2 cup brown sugar
1/2 cup molasses
3 1/2 cups flour
1 tsp baking soda
1/2 tsp cinnamon
2 tsp ginger
1/2 tsp salt
1/4 cup+ water

1/4 cup icing sugar
a few drops of water

Preheat oven to 350F.
Mix butter and sugar until creamy - beat in molasses - sift dry ingredients together and add to butter mixture, alternating with water. I always find I need more that the 1/4 cup of water so I get the right consistency. Once mixed, roll dough on a floured surface and cut out men, using up all dough. Bake for 8 minutes or longer depending on their thickness, let cool and then decorate with frosting.

Recipe #4

Grandma's Shortbread Cookies
* this is the best shortbread recipe ever. It make a nice light shortbread, with lots of flavor*

1 Cup flour
1/2 cup cornstarch
1/2 cup icing sugar
3/4 cup butter
Decorations-sprinkles, nuts, cherries etc.

Combine flour, corn starch, and incing sugar - blend in butter - work with hands until nice smooth dough forms. Shape into a ball and refrigerate for up to 30 minutes if necessary.
Roll dough on icing sugar surface to 1/4" thickness. Cut into shapes with cookie cutters. I also roll into balls and use fork to press down to make impressions like a peanut butter cookie. Place on ungreased cookie sheet and bake 15-25 minutes or until edges are lightly brown. Time will depend on size of cookie, so watch your cookies.
Cool completely on wire rack and then store in a covered containter.

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