I am pleased to present to you a sugar cookie recipe (with buttercream icing) that actually freezes well! (Just don’t stack the baked/iced cookies directly on top of each other when storing in freezer, and thaw on counter top, not in the fridge when you want to serve) ~enjoy!
3 cups all purpose flour *have some extra for your rolling surface
1.5 teaspoons vanilla extract
1 Cup butter, softened
1 Cup granulated white sugar
2 teaspoons baking powder
-In the bowl of your mixer cream butter and sugar until smooth.
-Beat in vanilla and egg.
-Combine baking powder with flour separately and add a little at a time to the the wet ingredients in mixer bowl.
-Upon mixing, the dough will become quite stiff. (You may alternatively have to kneed the dough on the countertop).
-You will not need to chill the dough!
-Roll the dough out onto a floured surface at about a quarter inch thickness
-Bake for 6-8 minutes in a 350 degree oven.
-Be sure to cool the cookies on the pan before transferring them to a cooling rack.
Butter Cream Frosting Ingredients
1/2 cup unsalted butter, softened
3 cups icing sugar *sift before using to remove lumps
1 teaspoon vanilla extract
food coloring (whatever you like for color)
1/3 cup whipping cream
-Beat the butter until light and fluffy in your standing mixer
(Use the whisk attachment)
-Add icing sugar alternately with the whipping cream
-Add the vanilla extract and continue beating until light and fluffy
-mix in desired food coloring!
I have made this fudge recipe a few times already this winter! Lina passed it to me after I had mentioned I wanted to make fudge but was concerned about how complex the making process would be.. Turns out it is incredibly easy! Thanks, Lina!
1/2 tsp salt
1 1/2 cups semi-sweet chocolate chips
1 tsp vanilla extract
1 2/3 cups granulated sugar
2 cups miniature marshmallows
2/3 cup Evaporated Milk
1/2 cup chopped walnuts (if you like)
2 tbsp butter
Combine evaporated milk, sugar, salt, and butter, in medium saucepan -bring to rolling boil over medium heat. Stir constantly. Boil 4 to 5 minutes or until mixture starts to thicken. Remove from heat. Simply stir in marshmallows, chocolate chips, vanilla and nuts (if you prefer them) until marshmallows and chocolate melt and blend!
Pour into pan lined with wax paper. Chill until set for 4 hours or over night. Cut into squares — little or large. I like to make small one-inch squares like little truffles. Nice size for passing at your Christmas party! Keep these babies in the fridge to store.
My friend Lina passed me this fab recipe and I love how it turned out! Just what I was hoping for. A simple and classic piece of shortbread. Admittedly, a kitchenaid or other standing mixer is definitely the trick for this one despite how simple the recipe is. *enjoy*
1 cup butter (room temp)
1/2 cup icing sugar
11/2 cups of flour
1. Whip the butter and icing sugar together well — a standing mixer is ideal.
2. Once the mixture is creamy get your flour ready!
3. Set your mixer on a slow-medium speed and slowly add in the flour.
4. Whip in mixer for 5 to 6 minutes.
5. Form balls out of the dough somewhere around a tablespoon in size. Press down slightly with a fork to create thick circles.
6. Place the dough portions on parchment-lined cookie sheet (9-12 per sheet)
7. Place in a 250 degree oven for approximately 30 minutes!
*And voila* ready to serve!
Some people like to add a maraschino cherry on top, but I actually quite like these classic cookies as they are. Great with a cup of tea or hot cocoa !
I’ve always carried the idea of cake decorating in the back of my mind as an alternate career choice.