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Hot Stuff! Cookies
Ingredients
1 cup sugar
1 cup softened butter
1 egg
1 teaspoon vanilla
3 cups all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup cinnamon heart candies
1 tablespoon butter
Heart shaped cookie cutterPreheat oven to 400 degrees F.
Combine sugar, 1 cup butter, egg, and vanilla in a large bowl. Beat at medium speed until light and fluffy. Add baking powder, flour, and salt. Beat at low speed until a soft dough forms.Sprinkle flour on counter top. Roll the dough out to about 1/8" thick. Cut dough with cookie cutter (that has been dipped in flour). Place hearts 2" apart on ungreased cookie sheets. Bake for 9 - 12 minutes, or until cookie edges are golden brown. Remove to a wire rack or counter top. Cool before handling
In a small saucepan over low heat, melt cinnamon candies with 1 tablespoon butter. Keep stirring until the mixture is smooth. Dip half of each cooled cookie into the melted candy. Hold over the pot for a second until the excess drips off. Place cookies on a cookie sheet lined with waxed paper. Refrigerate at least one hour before serving.
Yields: 3 - 4 dozen cookies depending on the size of your cookie cutter.
Strawberry Almond Hearts
1-1/4 cups sugar
1 cup Golden Crisco Shortening
2 eggs
1/4 cup corn syrup
1 tbsp vanilla
3 cups all purpose flour (plus 4 tbsp/60 mL, divided)
3/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup finely chopped blanched almonds
1/3 cup seedless strawberry jam
Icing sugar
1. Combine sugar and shortening in large bowl. Beat at medium speed of electric mixer until well blended. Add eggs, syrup and vanilla. Beat until well blended and fluffy.
2. Combine 3 cups (750 mL) flour, baking powder, baking soda and salt. Add gradually to creamed mixture at low speed. Mix until well blended. Stir in almonds.
3. Divide dough into quarters. Wrap each quarter of dough with plastic wrap. Refrigerate at least 1 hour. Keep refrigerated until ready to use.
4. Preheat oven to 375°F (190°C). Place sheets of foil on countertop for cooling cookies.
5. Spread 1 tablespoon (15 mL) of flour on large sheet of waxed paper. Place one quarter of dough on floured paper. Flatten slightly with hands. Turn dough over and cover with another large sheet of waxed paper. Roll dough to l/4-inch (6 mm) thickness. Remove top sheet of waxed paper. Cut out with floured 3 inch (7 cm) heart shaped cutter. Cut out the centre of 1/2 of the 3 inch (7 cm) hearts with a floured 2 inch heart shaped cutter. Transfer hearts to ungreased baking sheet with large pancake turner. Place 2 inches apart on ungreased baking sheet. Roll out remaining dough, including dough from cut out 2 inch (5 cm) hearts.
6. Bake one baking sheet at a time at 375°F (190°C) for 6 to 8 minutes. DO NOT OVER BAKE. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely.
7. Spread strawberry jam on 3 inch (7 cm) hearts.
Place hearts with cut out centre on top of jam. Sprinkle icing sugar on top heart.Make: About 1-1/2 dozen cookies
Recipe from the Crisco Kitchen
Very Cherry Bombs
Ingredients1 cup butter
1/2 cup icing sugar
1 teaspoon vanilla
2 1/2 cups flour; sifted
1/4 teaspoon salt
3/4 cup chopped red maraschino cherriesCream butter in large bowl. Add sugar, cream until light. Stir in vanilla. Sift flour and salt; mix in. Stir in cherries. Shape into balls. Place on ungreased cookie sheet. Bake 15 minutes at 350. Roll in powdered sugar straight out of oven. Roll again when cool.
Makes about 36 cookies
Here's My Heart Cookies
Ingredients1/2 cup shortening
1/2 cup sugar
1 teaspoon baking soda
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 cup molasses
1 egg
2 1/2 cups all purpose flour
Powdered Sugar Frosting (below)
Sprinkles or candy hearts for decorationsBeat shortening in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add the sugar, baking soda, ginger, cinnamon, and cloves; beat till combined. Beat in molasses and egg till combined. Beat in as much of the flour as you can with the mixer on medium speed, scraping sides of bowl occasionally. Stir in any remaining flour with a wooden spoon.
Divide the dough into thirds. Cover and chill about 3 hours or till dough is easy to handle.
Roll out one third of the dough at a time with a floured rolling pin on a lightly floured surface. Roll until the dough is 1/4" thick. Cut into heart shapes. Place on a lightly greased cookie sheet leaving about 3/4" between each cookie. Bake cookies in a 375 degree oven for 5 to 6 minutes or till cookies are set. Cool on cookie sheet 2 minutes.
Remove cookies from cookie sheet and cool on a wire rack. Continue making and baking the cookies till all the dough is used. Cool completely.Decorate with Powdered Sugar Frosting as desired. Makes about 18 depending on the size of the heart.
Sugar Frosting:
In a small mixing bowl stir together 2 cups sifted icing sugar and 2 tablespoons milk.
Stir in additional milk, 1 teaspoon at a time, till icing is smooth and of spreading consistency. Colour with red food colouring until the colour you like is reached. Ice cookies. Decorate top with sprinkles or candy hearts.To thicken frosting for piping, stir in a little additional powdered sugar.
Treasure Cookies
Ingredients3/4 cup butter
1/2 cup sugar
1/4 teaspoon baking powder
1 egg yolk
1/2 teaspoon vanilla
1 3/4 cups all purpose flourSmall red candies of any kind. (Gumdrops, candy hearts, jelly beans, M & M's)
Sprinkles for rolling in.Beat butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add the sugar and baking powder and beat till combined. Beat in egg yolk, and vanilla extract. Beat in flour, scraping the sides down often. When you can't beat in any more flour with the electric mixer, start using a spoon instead. Shape a rounded teaspoon of dough around a small candy. Roll in sprinkles. Place cookies 2" apart on a greased cookie sheet. Bake in a 375 degree oven for 8 to 10 minutes or till edges are firm but not brown. Cool cookies on a wire rack.
Makes about 30.