It’s cookie-baking time. Try these for your friends and family.
Special sugar cookies
2-1/2 C flour
3/4 tsp. baking soda
1 tsp. baking powder
1 C salted butter, softened
1-1/4 C sugar
3 egg yolks
1 tsp. vanilla extract
1/4 C granulated sugar, for rolling
assorted sprinkles (optional)
Preheat oven to 350 degrees and prepare baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking soda, and baking powder. In a separate bowl, cream together butter and sugar. Add in egg yolks and vanilla extract. Slowly add in flour mixture, stirring to combine. Be careful not to over mix!
Scoop out dough into rounds, approximately 2 tablespoons each. Roll into sugar and place on prepared baking sheet. Bake for 15 minutes, until tops of cookies start to crack.
Optional step: cover tops of cookies with sprinkles or icing when still warm, to get a “melting” effect.
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Pecan cranberry cookies
3/4 C flour
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. sea salt
1/2 C butter, room temperature
1/2 C light brown sugar, packed
2 TBS granulated sugar
1 large egg
1 tsp. vanilla
1-1/2 C rolled oats
1/2 C dried cranberries
1/2 C chopped pecans
Preheat oven to 350 degrees, and prepare baking sheets with parchment paper. Combine flour, cinnamon, baking soda, and salt in a medium bowl. In a separate bowl, cream butter and sugars together until fluffy. Add in egg and vanilla and mix to combine. Slowly pour flour mixture into butter and sugar mixture, stirring to combine. Fold in oats, cranberries, and pecans. Chill dough for an hour. Scoop out dough and place 2 inches apart on prepared cookie sheet. Bake 10 minutes, or until edges are slightly browned. Cool on a wire rack.
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Cranberry orange shortbread cookies
2½ C all purpose flour
¾ C sugar, divided
1 C butter, cubed (and cold)
1 tsp. almond extract
zest of 1 orange
½ C dried cranberries (craisins)
additional sugar to coat cookies before baking, if desired
Line a baking sheet with parchment paper and set aside. Combine cranberries and ¼ cup of sugar in a food processor and process just until cranberries are broken down into smaller pieces. Set aside. Combine flour and remaining sugar in a large bowl. Use a pastry blender to cut in butter. You want very fine crumbs. Stir in extract, cranberries and sugar mixture, and orange zest. Use your hands to knead dough until it comes together and forms a ball. Work dough just until it comes together – you don’t want to overwork it. Shape dough into a log about two inches in diameter and wrap in plastic wrap. Refrigerate for two hours or up to 72 hours.
Preheat oven to 325 degrees. Cut slices of cookie dough about ¼-in. thick. Place about half a cup of sugar in a bowl and coat cookie slices with sugar. Place cookies on baking sheet and bake for 10 minutes or just until cookies are set. Do not over bake. Let cookies cool for several minutes on baking sheet before removing to cool completely. Store in airtight container for 3 days or freeze for up to 3 months. Makes 2 1/2 dozen.
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Thought – The more you weigh, the harder you are to kidnap. Stay safe and eat tamales.
If you would like to share a recipe with me, just send it to me or email it to me.
(Melanie Behrens – melb@marysvillejt.com)
Tuesday, April 13
