Christmas Cookie Bonanza (22 Varieties) Part 1 Recipe
Yield: 3 servingsRecipe by luhu.jp
Ingredients:
2 cup: Unsifted all-purpose flour,
1/4 cup: Sugar,
1/4 tsp: Salt,
1/2 cup: Butter, softened
Directions:
From McCalls magazine Dec 1991
BASIC COOKIE MIX
In large bowl, combine flour, sugar and salt; mix well. With pastry
blender or two knives, cut in butter until mixture resembles coarse
cornmeal. Place in airtight container; store in refrigerator (mixture will
keep for up to 8 weeks). Bring to room temperature bofore using. Recipe
can be doubled or tripled.
ROLLED SUGAR COOKIES
1 recipe basic cookie mix 1 large egg 1 tsp vanilla extract
Preheat oven to 350F. Lightly grease 2 baking sheets.
In large bowl of electric mixer, combine ingredients; at low speed, beat
until mixture forms a dough.
Divide dough into thirds. Working with one third at a time, on lightly
floured work surface, roll out dough to 1/8" thick; cut out with 3" cookie
cutters. Transfer to prepared baking sheets. Bake 8 min or until golden.
Transfer cookies to wire rack to cool; if desired, decorate with icing,
candies and colored sugars.
Makes 3 dozen.
CANDY CANE COOKIES
1 recipe basic cookie mix 1 large egg 1 tsp vanilla extract red paste food
color 1/2 c (2 1/2 oz) crushed peppermint candy red edible glitter
Preheat oven to 350F. Lightly grease 2 baking sheets.
In large bowl of electric mixer, comibine cookie mix, egg and vanilla. At
low speed, beat until mixture forms a dough. Divide dough in half; remove
one half from bowl. With food paste, tint dough in bowl red; add candy.
Mix well.
On work surface, divide each half dough into 20 equal pieces; working with
one piece at a time, roll dough into 8" rope. Place a plain and red rope
side by side; press together lightly and twist. Place twist on prepared
baking sheet; curve top to form cane. Repeat with remaining dough. Bake
cookies 10 to 12 min or until golden. Sprinkle with glitter; transfer to
wire rack to cool.
Posted by Theresa Merkling.
Source from luhu.jp
BASIC COOKIE MIX
In large bowl, combine flour, sugar and salt; mix well. With pastry
blender or two knives, cut in butter until mixture resembles coarse
cornmeal. Place in airtight container; store in refrigerator (mixture will
keep for up to 8 weeks). Bring to room temperature bofore using. Recipe
can be doubled or tripled.
ROLLED SUGAR COOKIES
1 recipe basic cookie mix 1 large egg 1 tsp vanilla extract
Preheat oven to 350F. Lightly grease 2 baking sheets.
In large bowl of electric mixer, combine ingredients; at low speed, beat
until mixture forms a dough.
Divide dough into thirds. Working with one third at a time, on lightly
floured work surface, roll out dough to 1/8" thick; cut out with 3" cookie
cutters. Transfer to prepared baking sheets. Bake 8 min or until golden.
Transfer cookies to wire rack to cool; if desired, decorate with icing,
candies and colored sugars.
Makes 3 dozen.
CANDY CANE COOKIES
1 recipe basic cookie mix 1 large egg 1 tsp vanilla extract red paste food
color 1/2 c (2 1/2 oz) crushed peppermint candy red edible glitter
Preheat oven to 350F. Lightly grease 2 baking sheets.
In large bowl of electric mixer, comibine cookie mix, egg and vanilla. At
low speed, beat until mixture forms a dough. Divide dough in half; remove
one half from bowl. With food paste, tint dough in bowl red; add candy.
Mix well.
On work surface, divide each half dough into 20 equal pieces; working with
one piece at a time, roll dough into 8" rope. Place a plain and red rope
side by side; press together lightly and twist. Place twist on prepared
baking sheet; curve top to form cane. Repeat with remaining dough. Bake
cookies 10 to 12 min or until golden. Sprinkle with glitter; transfer to
wire rack to cool.
Posted by Theresa Merkling.
Source from luhu.jp