Picture Post!
Dec. 22nd, 2007 11:15 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
tygatiSo, Alice wanted to see the dog, and I wanted to share my dorky cookies. :) Ah, and I'm including the recipes for this year's Xmas cookies. Pretty easy stuff, really, provided you have a mixer. >.> *pointed look at certain weirdos*
So here we have Snowbear: sleeping, wondering wtf I'm doing, and making faces at the crazy woman behind the camera. :)
Mwahahaha! Cookies! ^^ You can see mylavishly-decorated gingerbread cookies and the cup of cinnamon-sugar waiting for me to get off my butt and finish the snickerdoodles, and various cookie-making paraphernalia that didn't get used today cause the dirty stuff is in the sink. >.>; This, btw, is a SAWA cookie press. Er, three of them. >.> And another four or so in the cupboard cause I sorta collect the things. ^^; Great fun for making butter cookies. The little tips off to the right are the icing tips, and the tube that holds them is basically just a smaller version of the SAWA presses (Those cylindrical things). Behind them you see the shoebox that my cake decorating goodies reside in. Some of those tips are ancient. I don't use them very often because normally anything I make doesn't really last long enough to get decorated... >.>;;
But enough babble, on to the good stuff! Recipes!
Snickerdoodles
2 3/4 c. sifted flour
1/2 t. salt
1 1/2 c. sugar
3 t. baking powder
1 c. soft butter
2 eggs
4 t cinnamon
4 T. sugar
Mix & sift flour, baking powder, & salt. Cream butter & 1 1/2 c sugar gradually and cream until fluffy. Add beaten eggs & mix. Add sifted dry ingredients gradually & mix.
Chill in refridgerator.
Mold dough into small ball using 1 T. dough for each ball and roll in mixture of remaining sugar and cinnamon.
Bake about 2" apart on ungreased baking sheet in a pre-heated 400F oven about 10 minutes. (Unless you're like me and live by AirBake cookie sheets in which case you need to add another minute or three.)
Gingerbread
1/2 c. molassas
1/2 c. sugar
1/2 c. soft butter
2 3/4 c. flour
2 t. ginger
1/2 t. salt
1 t. baking soda
1/2 c. buttermilk
Mix molassas, sugar, and butter well; add sifted dry ingredients alternately with buttermilk and mix until smooth.
Chill several hours. Roll out on floured board to about 1/4" thickness. Cut with floured cookie cutters.
Bake in 350F oven for 10 minutes. (See above note about cookie sheets.)
Cool and decorate.
White icing
1 c. powdered sugar
2 T. soft butter
1-2 t. milk
1 t. vanilla extract
Cream butter, add sugar gradually, add vanilla. The milk will make it creamy, but less thick, so if you're going for decorator's tips you'll want it smoother (more milk) but if you're just frosting on your own thicker is generally better so just enough milk to make it creamy. <3
So here we have Snowbear: sleeping, wondering wtf I'm doing, and making faces at the crazy woman behind the camera. :)
Mwahahaha! Cookies! ^^ You can see my
But enough babble, on to the good stuff! Recipes!
Snickerdoodles
2 3/4 c. sifted flour
1/2 t. salt
1 1/2 c. sugar
3 t. baking powder
1 c. soft butter
2 eggs
4 t cinnamon
4 T. sugar
Mix & sift flour, baking powder, & salt. Cream butter & 1 1/2 c sugar gradually and cream until fluffy. Add beaten eggs & mix. Add sifted dry ingredients gradually & mix.
Chill in refridgerator.
Mold dough into small ball using 1 T. dough for each ball and roll in mixture of remaining sugar and cinnamon.
Bake about 2" apart on ungreased baking sheet in a pre-heated 400F oven about 10 minutes. (Unless you're like me and live by AirBake cookie sheets in which case you need to add another minute or three.)
Gingerbread
1/2 c. molassas
1/2 c. sugar
1/2 c. soft butter
2 3/4 c. flour
2 t. ginger
1/2 t. salt
1 t. baking soda
1/2 c. buttermilk
Mix molassas, sugar, and butter well; add sifted dry ingredients alternately with buttermilk and mix until smooth.
Chill several hours. Roll out on floured board to about 1/4" thickness. Cut with floured cookie cutters.
Bake in 350F oven for 10 minutes. (See above note about cookie sheets.)
Cool and decorate.
White icing
1 c. powdered sugar
2 T. soft butter
1-2 t. milk
1 t. vanilla extract
Cream butter, add sugar gradually, add vanilla. The milk will make it creamy, but less thick, so if you're going for decorator's tips you'll want it smoother (more milk) but if you're just frosting on your own thicker is generally better so just enough milk to make it creamy. <3