Pepper Christmas Cookies
by: Just Taffy
12 tablespoons unsalted butter
3/4 cup sugar
1 large egg
1 tablespoon finely grated lemon zest
1 teaspoon pure vanilla extract
2 1/4 cups all-purpose flour
1/4 teaspoon salt
2 large egg yolks, lightly beaten and separated
in equal portions with red & green food
oven to 350°F. Soften the butter. In a
mixing bowl, cream together sugar and butter, add
egg, lemon zest and vanilla. Beat until blended.
Whisk together flour and salt, gradually add them
to creamed mixture, on low speed. Add water, a
few drops at a time, until dough starts to come
away from the side of the bowl. Roll dough out to
1/8-inch thickness on a lightly floured surface.
Cut out chile pepper shapes, using a cookie
cutter or freehand. Transfer shapes to greased or
nonstick cookie sheets. Using a few drops of food
coloring at a time, color the egg yolk in each
cup, as desired. Using a small, clean paint
brush, paint the chile pepper red and its stem
green. Bake 8-12 minutes or until the cookies
begin to brown around the edges. Dust with red or
green sprinkles if desired.
by: Yahoo Clubs
1/3 cup sugar
1 tablespoon water
1 cup finely chopped pecans
|In a large
bowl beat softened butter. Add sugar and mix till
creamy. Add water and vanilla; mix well. Add as
much flour as you can with mixer. Stir in
remaining flour and pecans.
Shape into 1-inch balls. Can make into logs.
Place on ungreased cookie sheet, 1-inch apart.
Bake at 325°F about 20 minutes or until
bottoms are lightly browned. Let cool on a wire
Roll cooled balls (or logs) in powdered sugar.
Can decorate with colored sugar sprinkles. Makes
about 36 balls.
Caramel Shortbread Squares
2/3 cup butter, softened
1/4 cup white sugar
1 1/4 cups all-purpose flour
1/2 cup butter
1/2 cup packed light brown sugar
2 tablespoons light corn syrup
1/2 cup sweetened condensed milk
1 1/4 cups milk chocolate chips
Preheat oven to 350°F
(175°C). In a medium bowl, mix together 2/3 cup butter, 1/4 cup
white sugar, and 1 1/4 cup flour until evenly crumbly. Press
into 9" square baking pan. Bake for 20 minutes. In a 2 quart
saucepan, combine 1/2 cup butter, brown sugar, corn syrup, and
sweetened condensed milk. Bring to a boil. Continue to boil for
5 minutes. Remove from heat and beat vigorously with a wooden
spoon for about 3 minutes. Pour over baked crust (warm or cool).
Cool until it begins to firm. Melt chocolate and pour over
caramel layer. Cover the layer completely. Chill. Cut into small
squares. Makes one 9x9 inch pan
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included in the Garden of Friendship Recipe Book,
please email them to Barbiel
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