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If your family is planning a traditional Easter holiday dinner, why not create a few fun treats for the children to add to the celebration and fun. A bunny shaped cookie cutter is necessary to create the bunny shaped cookies intended for this recipe. Preheat the oven to 350 degrees.
The ingredients for the Bunny Carrot Easter Cookies are:
3 cups all-purpose flour
½ cup finely shredded carrot
2 teaspoons cream of tartar
1-teaspoon baking soda
¼ teaspoon salt
2 cups confectioners' sugar
¼ cup butter
2 to 3 tablespoons milk
*liquid food coloring, if preferred
When making the cookie dough use an electric mixer and a large mixing bowl to combine the sugar, butter and eggs, beating at a medium speed until creamy. Slowly reduce the mixer speed to low and begin to add the other ingredients, one ingredient at a time. Continue to mix until all the ingredients are well blended.
Roll the dough out on a lightly floured workspace, until about 1/8 inch thick, cut with a bunny shaped cookie cutter. Place cookies on a baking sheet lined with parchment paper.
Bake for 10-13 minutes or until the center of the cookie springs back when touched lightly.
Remove from oven and allow to cool while still on cookie sheet. After a minute or two, remove cookies from the baking sheet and place on a wire cookie cooling rack.
In a small bowl, combine the confectioners sugar, butter and vanilla. Using an electric mixer, mix at a low speed, adding the milk gradually until the frosting is the proper consistency. You may add food coloring at this time if you choose.
Once the cookies have cooled completely, decorate with frosting and other sprinkles or candy if you choose.
This Thanksgiving, put a new delight on your family's holiday cookie platter - the Soft Pumpkin Cookie. This delightful little jewel is a family holiday cookie recipe that is just waiting to be discovered.
Before you begin to bake this recipe, preheat your oven to 350 degrees. Gather all of your ingredients and cookie baking supplies together in the kitchen to make the cookie baking activity much more organized. It is best to immediately prepare your cookie baking sheet by lining it with parchment paper, this non-stick paper is wonderful for baking cookies as they come right off the paper.
Once you have gathered all of the cookie baking tools that you will need, you will want to gather the list of ingredients which includes:
½ cup all-purpose flour
½ cup whole-wheat flour
½ teaspoon cinnamon
¼ teaspoon salt
¼ teaspoon baking powder
¼ teaspoon allspice
¼ cup packed light-brown sugar
3 tablespoons honey
¼ cup vegetable oil
1 large egg white
1 cup canned solid-pack pumpkin puree
½ cu dried sweetened cranberries or dark seedless raisins
1/3 cup walnuts, chopped (optional)
The first step in making the Soft Pumpkin Thanksgiving Cookies, using a medium bowl, sift the flours, cinnamon, baking powder, salt and allspice together. Make sure that the ingredients are well blended. Set this bowl off to the side.
Using the large bowl beat the brown sugar, honey, oil and egg white together with an electric mixer. Stir in the pumpkin puree. Once the mixture is well combined, begin to slowly add the flour mixture, taking it very slowly. When the entire combination is just barely moistened, fold in the dried cranberries and walnuts by hand using a wooden spoon.
Using a small cookie scoop, drop 1 teaspoon of dough onto the parchment lined baking sheet. Try to keep a minimum of 1 inch in between each cookie.
Bake until a toothpick inserted in the center of the cookies comes out clean. Cookies need to cool on the cookie baking sheet for a couple minutes before being transferred to a wire cooling rack to cool completely.
These quick and easy Apple Pie Bars are as easy to make as the traditional apple pie and taste just as good, the only difference is that they are presented in a traditional “cookie bar” fashion, much easier to travel and enjoy.
To make this delicious recipe you will need the following ingredients:
For the Crust:
4 cups all-purpose flour
1-teaspoon baking powder
1 cup shortening
4 egg yolks
2 tablespoons lemon juice
8 to 10 tablespoons cold water
For the Filling:
7 cups finely chopped peeled apples
2 cups sugar
¼ cup all-purpose flour
2 teaspoons ground cinnamon
Dash ground nutmeg
For the Glaze
1-cup confectioner's sugar
1 tablespoon lemon juice
When making the crust, mix the flour, salt and baking powder in a large bowl. Cut the shortening into the mixture until it resembles course crumbs, the size of small peas. Set this aside.
In a smaller bowl, whisk the egg yolks, lemon juice and water; gradually add this mixture to the dry mixture that you just set aside. Using a fork, toss to combine this mixture gradually until the dough forms a ball. Divide the dough in half and chill for thirty minutes.
Once the dough has chilled, roll out one portion of the dough between two pieces of wax paper or parchment paper to prevent sticking. You will want to make a 17-inch X 12 inch rectangle. Once the dough is in the proper shape, transfer it into an ungreased 15 inch X 10 inch X 1 inch baking pan, pressing the dough into the pan and up the sides, trim pastry at the top, even with the edge.
In another large bowl, combine the sliced apples, sugar, flour, nutmeg and cinnamon. Mix well and then pour into the baking pan, on top of the pastry. Once all the apples mixture is inside the baking dish, roll out the remaining dough and place over the top of the filling, just as when you make an apple pie. Trim edges; brush the pastry with milk and sprinkle lightly with sugar. Seal the edges by pinching the top and bottom layer of the dough together. Cut small slits in the top of the dough.
Bake for 45-50 minutes. Crust should be a golden brown. Cool completely on a wire rack. When cooled, drizzle glaze over the entire pastry prior to cutting into bars.
This autumn recipe is a favorite at holiday cookie exchanges and family potlucks. With a delightful hint of ginger in the crust and the candied pecans on top, this is one holiday cookie that does not last long on the platter.
Preheat your oven to 325 degrees.
The recipe's ingredients are:
2 cups crushed windmill cookies
½ cup butter, melted
4 packages of cream cheese softened (8 ounces each)
1-1/4 cups sugar
1 cup canned pumpkin
¼ cup heavy whipping cream
3 tablespoons all-purpose flour
½ teaspoon each of ground nutmeg, ginger, cinnamon and cloves
¼ teaspoon salt
¼ teaspoon vanilla extract
2 egg yolks
The topping for the recipe requires:
½ cup sugar
1 cup pecan halves
2 cups heavy whipping cream
½ cup confectioner's sugar
¼ teaspoon vanilla extract
Crush the cookies and combine with the butter in a medium sized mixing bowl. Using non-stick cooking spray, grease a 13 x 9 inch baking dish. Press the cookie and butter mixture into the baking dish. Bake for 8-10 minutes, making sure that the mixture is set. Cool on a wire rack.
In a large mixing bowl, beat sugar and cream cheese until smooth. Add the pumpkin, cream, flour, spices, salt and vanilla, mixing until well blended. Add eggs and egg yolks to the mixture, continue mixing until just combined. Pour this mixture over the crust that was prepared earlier.
Bake this for 35-40 minutes at 325 degrees. Remove from oven when the center is almost set. Cool for one hour and then transfer into the refrigerator until completely chilled.
In a large non-stick skillet, sprinkle the sugar. Heat sugar over medium heat until sugar is melted, do not stir. When melted, stir in the pecans. Stirring gently, slowly remove the pecans from the skillet and transfer to a piece of greased foil or parchment paper. Cool. When pecans are cooled, break into pieces.
Using an electric mixer, beat the cream in a small mixing bowl until it just begins to thicken. Add the confectioner's sugar and vanilla and continue to mix until stiff peaks form. Spread this mixture over the top of the chilled cheesecake, top with sugared pecans and cut into bars.
These darling little skeletons are a great example of a fun tabletop decoration that is edible, too. Create a holiday cookie basket filled with these chocolate skeleton cookies and you will be a hit with every little goblin in attendance, no bones about it.
The ingredients for this recipe are:
1-cup butter, softened
½ cup packed brown sugar
1-teaspoon vanilla extract
2 –3/4 cups all-purpose flour
½ cup baking soda
1-1/2 cups confectioner's sugar
2 tablespoons milk
You will need two mixing bowls for this recipe, one large and one small. In addition, you will need a rolling pin, gingerbread boy shaped cookie cutter and a rolling cloth for rolling the dough out.
Preheat your oven to 375 degrees.
Using the rolling pin, lightly flour your working surface and begin to roll the dough, to approximately 1/8-inch thickness. Using the gingerbread boy cookie cutter cut the dough and place on a parchment lined baking sheet.
Bake the cookies for 7-8 minutes, allowing them to cool for one minute prior to removing them from the baking sheet. If you are more comfortable, slide the cookies and the parchment paper onto the cooling rack to cool completely. Once cookies have cooled, remove from the parchment paper.
When the cookies are completely cooled, it is time to make the icing skeletons on each cookie. To do this, you will need a small bowl, confectioners sugar and milk. Mix the two until smooth, and then pour into a resealable plastic bag. Cut a small corner is the very bottom of the bag; pipe the icing skeleton on the top surface of each cookie. Allow to dry before attempting to stack or store.
These adorable candy corn cookies make a perfect accent for any Halloween cookie platter. This easy Halloween cookie dough can be made ahead of time and cut up when you are ready for the party to begin.
The ingredients list includes:
1 –1/2 cups of butter, softened
1-1/2 cups sugar
½ teaspoon vanilla extract
3 cups all purpose flour
1-teaspoon baking soda
½ teaspoon salt
Yellow and orange paste food coloring
In a large mixing bowl combine the butter and sugar, creaming the two ingredients together until well blended. Slowly beat in the vanilla.
In a smaller bowl, combine flour, baking soda and salt together until well blended. Once blended, combine slowly with the liquid mixture.
Once the two mixtures are combined, divided the dough in half; tinting one portion yellow. With the remaining half, divide into two portions, one third and two thirds of the remaining dough. Tint the larger portion orange and leave the smaller portion the natural dough color.
Carefully shape each portion of dough into two 8-inch logs. Flatten the top and push in the sides at a slight angle. You will begin constructing the candy corn image with these pieces, so focus on the image that you are trying to create. Place the orange log on top of the yellow and the white logs on top of the orange. Once all the logs are assembled, make sure that the edges are slanted and the top is rounded. Wrap tightly in plastic wrap and place in the refrigerator for a minimum of four hours.
When it is time to bake, preheat your oven to 350 degrees. Remove the cookie dough from the refrigerator and slice into ¼-inch thick slices. Place these slices approximately 2 inches apart on a cookie baking sheet lined with parchment paper.
Cook for 10-12 minutes or until cookies are set. Remove cookies from oven and allow to cool for a couple moments on the cookie sheet. Carefully move to a wire cooling rack to continue cooling. This recipe makes about 5-dozen cookies.
If you are looking for a fun Halloween cookie to make for the holiday, these quick haunted ghost cookies are a delicious snack, enjoyed by children and adults alike. Before you begin, lay out long sheets of wax paper to lie the candy coated cookies upon once they have been removed from the double boiler.
The ingredients for this simple Halloween cookie recipe includes:
1 pound of white candy coating, cut into chunks.
1 package, a one pound size of the Nutter Butter brand peanut butter cookies
1 bag of mini semisweet chocolate chips
You will need a double broiler or a stainless steel bowl over a saucepan filled with water. The water should be simmering when you add the white candy coating to the bowl. Do not boil the water as it might splash into the candy coating and compromise the quality of the candy. Stir the candy coating as it melts to prevent burning.
Dip the whole cookie into the candy coating and then gently remove from the candy, allowing it to drip the excess back into the bowl. Set on the wax paper to cool.
When you have covered all of the cookies with the candy coating, use a pastry brush to add coating on any bare spots on each of the cookies.
While the cookies are still warm, place two of the mini semisweet chocolate chips on each cookie for eyes. This recipe will yield about three dozen cookies.
|Sheri Ann Richerson|