Tag Archives: Dessert

Twelve Days of Christmas Cookies – Day 3

 
Here is Southern California we just don’t get the snow so we have to create our own winter wonderland. We do it with decorations of sparkling lights and these little cookies help to make our winter fantasy complete.
 

Snowflake Sugar Cookies

Ingredients:

1 cup butter, softened
1 cup sugar
2 large eggs
2 teaspoons vanilla extract
1 teaspoon almond extract
3 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
Royal Icing, recipe follows
Garnish: silver dragees, sugar pearls, sparkling sugar

Directions:

In a large bowl, beat butter and sugar at medium speed with an electric mixer until fluffy. Beat in eggs, vanilla and almond extract until combined.
In a medium bowl, combine flour, baking powder and salt. Gradually add to sugar mixture, beating until smooth. Wrap dough in heavy-duty plastic wrap, and refrigerate 1 hour.

Snowflake Cutouts

Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper.

On a lightly floured surface, roll out dough to 1/4-inch thickness. Cut with assorted snowflake cookie cutters and place 2 inches apart on prepared baking sheets. Chill dough 15 minutes. Bake for 10 minutes, or until edges are very lightly browned. Let cool for 2 minutes on baking sheet. Remove from pans and cool completely on wire racks.

Frost cookies with Royal Icing. Garnish with silver dragees, sugar pearls and sparkling sugar, if desired. Let cookies dry for several hours so icing can harden.

Royal Icing:
1/4 cup cold water
3 tablespoons Wilton meringue powder
2 cups confectioners’ sugar
Food coloring, optional
Directions:
In a medium bowl, combine water and meringue powder; whisk until foamy. Whisk in confectioners’ sugar until smooth. Add food coloring, if desired. Use immediately and keep covered because royal icing hardens as it dries.
 Snowflake Cookie Cutters

Snowflake Cutters

Snowflake Sugar Cookies
Write a review
Save Recipe
Print
5076 calories
759 g
860 g
198 g
73 g
120 g
1285 g
1621 g
440 g
7 g
63 g
Nutrition Facts
Serving Size
1285g
Amount Per Serving
Calories 5076
Calories from Fat 1738
% Daily Value *
Total Fat 198g
304%
Saturated Fat 120g
602%
Trans Fat 7g
Polyunsaturated Fat 11g
Monounsaturated Fat 52g
Cholesterol 860mg
287%
Sodium 1621mg
68%
Total Carbohydrates 759g
253%
Dietary Fiber 11g
45%
Sugars 440g
Protein 73g
Vitamin A
124%
Vitamin C
0%
Calcium
63%
Iron
43%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
Cookie Ingredients
  1. 1 cup butter, softened
  2. 1 cup sugar
  3. 2 large eggs
  4. 2 teaspoons vanilla extract
  5. 1 teaspoon almond extract
  6. 3 1/4 cups all-purpose flour
  7. 2 teaspoons baking powder
  8. 1/2 teaspoon salt
Garnish
  1. Silver dragees, sugar pearls, sparkling sugar
Royal Icing
  1. 1/4 cup cold water
  2. 3 tablespoons Wilton meringue powder
  3. 2 cups confectioners' sugar
  4. Food coloring, optional
Instructions
  1. Cookies: In a large bowl, beat butter and sugar at medium speed with an electric mixer until fluffy. Beat in eggs, vanilla and almond extract until combined.
  2. In a medium bowl, combine flour, baking powder and salt. Gradually add to sugar mixture, beating until smooth. Wrap dough in heavy-duty plastic wrap, and refrigerate 1 hour.
  3. Snowflake Cutouts: Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper.
  4. On a lightly floured surface, roll out dough to 1/4-inch thickness. Cut with assorted snowflake cookie cutters and place 2 inches apart on prepared baking sheets. Chill dough 15 minutes.
  5. Bake for 10 minutes, or until edges are very lightly browned. Let cool for 2 minutes on baking sheet. Remove from pans and cool completely on wire racks.
  6. Royal Icing: In a medium bowl, combine water and meringue powder; whisk until foamy. Whisk in confectioners' sugar until smooth. Add food coloring, if desired. Use immediately and keep covered because royal icing hardens as it dries.
  7. Frost cookies with Royal Icing. Garnish with silver dragees, sugar pearls and sparkling sugar, if desired. Let cookies dry for several hours so icing can harden.
beta
calories
5076
fat
198g
protein
73g
carbs
759g
more
Life of the Party Always! http://lifeofthepartyalways.com/

 

Twelve Days of Christmas Cookies – Day 2

Praline Pecan Cookies
Ingredients:
Pralines Ingredients:
3/4 cup sugar
4 tablespoons water
2 tbs corn syrup
1/8 tsp salt
1 cup toasted pecans, finely chopped, plus 2 tablespoons for sprinkling
Cookie Ingredients:
1 cup butter, at room temperature
1 cup brown sugar, packed
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
4 ounces bittersweet or dark chocolate
Directions:
Preheat oven to 350 degrees F.
Praline:
In a heavy sauce pan add sugar, corn syrup, water and salt and cook over low heat, stirring constantly, until sugar is dissolved.
Raise heat to medium and continue to cook, stirring constantly, until mixture boils. Reduce heat and continue cooking to soft ball stage*, about 234° on a candy thermometer.
Remove from heat and stir in 1 cup pecans. It is important to remove the saucepan from the heat just as the sugar begins to darken to an amber color.
Carefully pour the hot mixture onto a parchment lined sheet tray. Let cool until completely firm.
Transfer to a plastic bag, crush with a rolling pin, and reserve for the cookie dough.
Cookies:
In a large bowl, cream the butter and sugars together with a hand mixer.
Add the eggs, 1 at a time, beating well after each addition. Add vanilla extract and beat until combined.
Stir in the flour and baking soda and mix until incorporated.
Fold in the reserved crushed praline until combined.
Drop 1 tablespoon or a small ice cream scoop of the dough onto a parchment paper lined cookie sheet. Bake for 13 to 15 minutes or until the edges are slightly browned.
While the cookies are baking, melt the chocolate in a double boiler and stir until smooth.
When the cookies are done, drizzle the melted chocolate over the cookies and sprinkle with the chopped pecans. You can dip the tines of a fork into the chocolate and drizzle or you can use a pastry bag with a fine tip.
*To Test for Soft Ball Stage A small amount of syrup dropped into chilled water forms a ball, but flattens when picked up with fingers (234° to 240°).
 
Praline Pecan Cookies
Write a review
Save Recipe
Print
6148 calories
821 g
869 g
304 g
62 g
147 g
1431 g
1218 g
535 g
8 g
136 g
Nutrition Facts
Serving Size
1431g
Amount Per Serving
Calories 6148
Calories from Fat 2645
% Daily Value *
Total Fat 304g
467%
Saturated Fat 147g
737%
Trans Fat 8g
Polyunsaturated Fat 33g
Monounsaturated Fat 103g
Cholesterol 869mg
290%
Sodium 1218mg
51%
Total Carbohydrates 821g
274%
Dietary Fiber 26g
104%
Sugars 535g
Protein 62g
Vitamin A
126%
Vitamin C
2%
Calcium
48%
Iron
104%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
Pralines Ingredients
  1. 3/4 cup sugar
  2. 4 tablespoons water
  3. 2 tbs corn syrup
  4. 1/8 tsp salt
  5. 1 cup toasted pecans, finely chopped, plus 2 tablespoons for sprinkling
Cookie Ingredients
  1. 1 cup butter, at room temperature
  2. 1 cup brown sugar, packed
  3. 1/2 cup granulated sugar
  4. 2 eggs
  5. 1 teaspoon vanilla extract
  6. 2 1/2 cups all-purpose flour
  7. 1/2 teaspoon baking soda
  8. 4 ounces bittersweet or dark chocolate
Instructions
  1. Preheat oven to 350 degrees F.
  2. Praline: In a heavy sauce pan add sugar, corn syrup, water and salt and cook over low heat, stirring constantly, until sugar is dissolved.
  3. Raise heat to medium and continue to cook, stirring constantly, until mixture boils. Reduce heat and continue cooking to soft ball stage*, about 234° on a candy thermometer.
  4. Remove from heat and stir in 1 cup pecans. It is important to remove the saucepan from the heat just as the sugar begins to darken to an amber color.
  5. Carefully pour the hot mixture onto a parchment lined sheet tray. Let cool until completely firm.
  6. Transfer to a plastic bag, crush with a rolling pin, and reserve for the cookie dough.
  7. Cookies: In a large bowl, cream the butter and sugars together with a hand mixer.
  8. Add the eggs, 1 at a time, beating well after each addition. Add vanilla extract and beat until combined.
  9. Stir in the flour and baking soda and mix until incorporated.
  10. Fold in the reserved crushed praline until combined.
  11. Drop 1 tablespoon or a small ice cream scoop of the dough onto a parchment paper lined cookie sheet. Bake for 13 to 15 minutes or until the edges are slightly browned.
  12. While the cookies are baking, melt the chocolate in a double boiler and stir until smooth.
  13. When the cookies are done, drizzle the melted chocolate over the cookies and sprinkle with the chopped pecans. You can dip the tines of a fork into the chocolate and drizzle or you can use a pastry bag with a fine tip.
Notes
  1. *To Test for Soft Ball Stage - A small amount of syrup dropped into chilled water forms a ball, but flattens when picked up with fingers (234° to 240°).
beta
calories
6148
fat
304g
protein
62g
carbs
821g
more
Life of the Party Always! http://lifeofthepartyalways.com/

Twelve Days of Christmas Cookies – Day 1

 
One of the really great things about Christmas is all the pleasures you get to share with others. Who wouldn’t love a chocolaty, gooey little morsel as a pick me up while putting up the Christmas decorations. You’ll be their little cookie angel.
 
By rolling the dough balls in plain sugar first, the confections’ sugar does not soak in so much and stays on the surface better. Corn syrup in the dough helps prevent crystallization to produce the soft chocolate center. Oil greases flour proteins to produce a tender, to the point of gooey, chocolate center. When you bite in, they’re crisp on the surface and gooey and doughy inside.
 
Ingredients:
Makes 3 to 5 dozen, depending on size
 
1 3/4 cup plus 2 tablespoons (8.2 oz) spooned and leveled unbleached all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
8 ounces semisweet chocolate, finely chopped
2 3/4 cups (19.3 oz) sugar, divided, set 1/4 cup aside to roll cookie in
1/3 cup canola oil
2 tablespoons light corn syrup
2 large eggs (3.5 oz)
1 large egg yolk (0.65 oz)
2 teaspoons pure vanilla extract
1 cup (4 oz) confectioner (powdered) sugar
 
Directions:
 
In a medium bowl, sift together the flour, baking powder, and salt, and set aside.
 
Chop chocolate with a serrated knife into fine pieces. Melt the chocolate in the microwave on 50 percent power for 1 minute, stir, and microwave for 15 seconds more and stir.
 
In a mixer with the paddle attachment, beat together 2 1/2 cups (17.5 oz) of the sugar, the oil, and corn syrup to blend. Beat in the eggs, egg yolk and vanilla. Then on low, beat in the melted chocolate. Add the flour mixture and beat in on low speed.
 
Wrap the dough in plastic to form a log and refrigerate for 1 hour or until firm enough to roll into balls.
 
About 30 minutes before you are ready to bake, arrange a shelf in the middle of the oven and preheat the oven to 325 degrees. Line a baking sheet parchment paper.
 
Take out about one-quarter of the dough at a time to shape. Roll the dough into 1 1/2 to 2-inch balls. If dough is softer keep in refrigerator between roll balls, if firmer leave out and roll balls. Pour the remaining 1/4 cup (1.8 oz) granulated sugar into one bowl and the confectioners’ sugar in another bowl. Roll each cookie dough ball lightly in granulated sugar first, then very heavily in confectioners’ sugar. (By rolling in plain sugar first, the confectioners’ sugar does not soak in so much and stays on the surface better.)
 
Arrange cookies 2 inches apart on the parchment paper. For crisp cookies, bake 12 to 14 minutes. You can have several sheets with cookies ready but keep them chilled in the refrigerator.
 
Allow the cookies to cool for 2 minutes, then remove to a rack to cool completely.
Chocolate Crinkle Cookies
Yields 40
Write a review
Save Recipe
Print
137 calories
26 g
14 g
4 g
1 g
1 g
34 g
35 g
20 g
0 g
3 g
Nutrition Facts
Serving Size
34g
Yields
40
Amount Per Serving
Calories 137
Calories from Fat 34
% Daily Value *
Total Fat 4g
6%
Saturated Fat 1g
6%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 14mg
5%
Sodium 35mg
1%
Total Carbohydrates 26g
9%
Dietary Fiber 0g
2%
Sugars 20g
Protein 1g
Vitamin A
0%
Vitamin C
0%
Calcium
1%
Iron
3%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Does this look wrong?
Ingredients
  1. 1 3/4 cup plus 2 tablespoons (8.2 oz) spooned and leveled unbleached all-purpose flour
  2. 1 1/2 teaspoons baking powder
  3. 1/2 teaspoon salt
  4. 8 ounces semisweet chocolate, finely chopped
  5. 2 3/4 cups (19.3 oz) sugar, divided, set 1/4 cup aside to roll cookie in
  6. 1/3 cup canola oil
  7. 2 tablespoons light corn syrup
  8. 2 large eggs (3.5 oz)
  9. 1 large egg yolk (0.65 oz)
  10. 2 teaspoons pure vanilla extract
  11. 1 cup (4 oz) confectioner (powdered) sugar
Instructions
  1. In a medium bowl, sift together the flour, baking powder, and salt, and set aside.
  2. Chop chocolate with a serrated knife into fine pieces. Melt the chocolate in the microwave on 50 percent power for 1 minute, stir, and microwave for 15 seconds more and stir.
  3. In a mixer with the paddle attachment, beat together 2 1/2 cups (17.5 oz) of the sugar, the oil, and corn syrup to blend. Beat in the eggs, egg yolk and vanilla. Then on low, beat in the melted chocolate. Add the flour mixture and beat in on low speed.
  4. Wrap the dough in plastic to form a log and refrigerate for 1 hour or until firm enough to roll into balls.
  5. About 30 minutes before you are ready to bake, arrange a shelf in the middle of the oven and preheat the oven to 325 degrees. Line a baking sheet parchment paper.
  6. Take out about one-quarter of the dough at a time to shape. Roll the dough into 1 1/2 to 2-inch balls. If dough is softer keep in refrigerator between roll balls, if firmer leave out and roll balls. Pour the remaining 1/4 cup (1.8 oz) granulated sugar into one bowl and the confectioners' sugar in another bowl. Roll each cookie dough ball lightly in granulated sugar first, then very heavily in confectioners' sugar. (By rolling in plain sugar first, the confectioners' sugar does not soak in so much and stays on the surface better.)
  7. Arrange cookies 2 inches apart on the parchment paper. For crisp cookies, bake 12 to 14 minutes. You can have several sheets with cookies ready but keep them chilled in the refrigerator.
  8. Allow the cookies to cool for 2 minutes, then remove to a rack to cool completely.
beta
calories
137
fat
4g
protein
1g
carbs
26g
more
Life of the Party Always! http://lifeofthepartyalways.com/
 

In Love with Butter Cream!

I was shocked! I am still amazed! I’m not much of a sweet eater and so have never been a fan of frosting. Now I realize that I am not a fan of cheap, sugary, granular frosting made with shortening substituted for butter……. but I am wild about Swiss Butter Cream frosting! It is so light, not sweet, almost a silky feeling on your tongue. I can’t find words to describe how wonderful it is so I will share the method to make it so you can have the experience yourself!

Continue reading →

Don’t Abuse the Scones!

 
Scones are among the pastry family’s most frequently abused members. The average scone is a dense, dry, powdery affair, with only a few sad little currents to relieve the monotony—unless, of course, you slather it, English style with clotted cream and Strawberry Preserves, which should make anything taste good. Scone is a Scottish word derived from the Middle English schoonbrood, meaning schoon (pure, clean) and brood ( bread).

Continue reading →

Oh, What Tangled Webs We Weave!

These are some of the easiest wow factor cupcakes you can make and your friends will be asking where you got them. How much fun will you have telling them that you made them yourself! Spider webs are one of the essential elements for Halloween but they don’t just have to be on your front porch. Extend that theme onto the dessert tray with these spider web cupcakes. Sometimes it is downright fun to weave a tangled web!

Continue reading →

Rats in the Cheesecake!

There’s something about rodents at Halloween that are expected and acceptable in connection with food. These rats are so cute and they taste good too! I couldn’t find the candy coated sunflower seeds so I used a pinch of yellow from a candy corn kernel and rolled it into eyes. For the mouth I used a Red Hot cinnamon candy. They even looked a little more sinister! 

Continue reading →

I Love the Muffins, Oh Man!!

These are so cute!! Last year Williams-Sonoma made just an acorn Cakelet pan and I didn’t find time to pick one up. But this year I ran like a little squirrel to gather my nuts and came back with not only acorns but walnuts, pumpkins and pinecones! They have changed the Cakelet icons this year to include 4 different ones for a total of 24 fun, fall shapes. You can serve them individually or sandwiched together to form three-dimensional treats.

Continue reading →

1 2 3
© Copyright 2022 Life of the Party Always – all rights and trademarks (TM) reserved.

Back To Top

";