Monday, December 21, 2009

Mexican Wedding Cakes

Preheat Oven to 375 degrees

2 Sticks Unsalted Butter, softened
1/2 Cup Powdered Sugar (10x confectioners sugar) (plus additional for rolling in later)
2 Cups Flour
1/4 Tsp Salt
1 Tsp Vanilla

Cream Butter and Sugar. Beat in the rest of the ingredients (will be stiff). Roll into 1" balls. Bake 2 inches apart on an ungreased cookie sheet. Bake 13 minutes @ 375 degrees. (Don't let the tops brown). Roll in powdered sugar after slightly cooled (or shake in bag of powdered sugar) Sprinkle with colored sugar if desired.

**NOTE! I made these cookies this morning with "salted" butter, and omitted the added salt in the recipe. They still came out delicious! :)


Sunday, December 20, 2009

Powdered Sugar Cutouts (Orange Peel Cookies)

1 Cup of Butter room temperature
1 and 1/2 Cups Powdered Sugar (10x confectioners)
1 Egg
1 and 1/2 Teaspoons Vanilla Extract
2 Tablespoons Grated Orange Peel (or) Lemon Peel
2 and 1/4 Cups All Purpose Flour
1 Teaspoon Baking Powder

Egg Yolk Paint ...
1 egg yolk
1/4 to 1/2 teaspoon of water
Assorted Food Colorings

In Medium bowl beat together butter, powdered sugar, egg, vanilla and orange or lemon peel until light and fluffy. Add flour and baking powder, beating until blended. Wrap in clear saran wrap well and refrigerate for 2 to 3 hours. To bake cookies, preheat oven to 375 degrees. On a lightly floured surface, roll dough 3/16 to 1/4 inch thick. With lightly floured cookie cutters, cut dough into desired shapes. Place 1-1/2 inches apart on ungreased cookie sheets. Prepare egg yolk paint. Using pastry brush, brush on egg yolk paint..Sprinkle cookies with desired sprinkles. Bake 8-10 minutes or until the edges begin to slightly brown. Remove cookies from baking sheets, cool on racks.

*This recipe doubles nicely


Tuesday, December 15, 2009

Royal Icing

This icing makes about 2 1/2 cups. Do not double the'll have plenty!


5 Tb. meringue powder
1/2 cup water, plus more for thinning as needed
1 pound confectioner's sugar

In a bowl of electric mixer fitted with the paddle attachment, beat meringue powder and the water on low speed until combined. Add sugar, scrape down the sides of bowl, and beat on medium speed until soft peaks form, about 10 minutes. Thin with a bit more water, as needed. Icing should be used immediately, as it hardens quickly. This is a great icing that is used to make gingerbread houses. It works like glue!

Gingerbread Cookies

This is a must-have recipe for your holiday baking. Makes about 4 dozen.
Chilling the dough before and after cutting into shapes makes for neater, crisper cookies. You can bake and ice the cookies up to one week ahead; store in an air-tight container at room temperature...or put them in the freezer...they are sooo good cold with a glass of milk!!!!


6 cups all-purpose flour, plus more for work surface
1 tsp. baking soda
1/2 tsp. baking powder
1 cup (2 sticks) unsalted butter, room temperature, plus more for baking sheets
1 cup firmly packed dark-brown sugar
2 large eggs
4 tsp. ground ginger
4 tsp. ground cinnamon
1 1/2 tsp. ground cloves
1 1/2 tsp. salt
1 cup unsulphured molasses
1 recipe Royal Icing

Into a large bowl, sift together the flour, baking soda, and baking powder. In a bowl of electric mixer fitted with the paddle attachment, cream butter and brown sugar on medium speed until fluffy. Beat in eggs, one at a time. Add spices, slat, and beat until combined. Beat in molasses.

Add flour mixture to butter mixture; beat on low speed until combined. Turn out dough onto plastic wrap; flatten into a disk. rap; chill 1 hour or overnight.

Preheat oven to 325 degrees. Transfer dough to a lightly floured work surface; roll out 1/8 inch thick. Cut out shapes with cookie cutters, and arrange on greased baking sheets.

Bake until firm, about 12 minutes, rotating pans halfway through. Transfer to wire racks to cool completely before icing. Decorate with royal icing and anything you wish.

Sunday, December 13, 2009


Here is a very simple recipe for very tasty fudge. :)


3 Cups of semisweet chocolate
1 (14 ounce) can sweetened condensed milk
1/4 cup butter cut up in chunks
1 Cup chopped walnuts (optional)

1. Place chocolate chips, sweetened condensed milk, and butter in large microwaveable bowl. Cook in microwave till chips are melted, about 1-3 minutes, stirring once or twice during cooking. Stir in nuts, if desired.

2. Pour into well-greased 8x8 inch glass baking dish.(I used Butter Pam baking spray), Refrigerate until set (hard).
Then, cut into slices when hard.