xmas cookie countdown - day 4

Peppermint - Chocolate Sandwich Cookies

Ingredients

* 1 (16.5 ounce) tube refrigerated sugar cookie dough
* 1/4 cup all-purpose flour plus extra for dusting
* 2 cups semisweet chocolate chips, divided
* 1/4 cup heavy cream
* 1 teaspoon pure peppermint extract
* 1 teaspoon vegetable oil
* Decorating suggestion: crushed candy canes or peppermint candies; white, red and green sprinkles; or red and green decorating sugar
* Special equipment: a 2 1/2-inch round cookie cutter, and a 1/2-ounce cookie scoop

Directions

Position an oven rack in the lower third of the oven. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.

In a medium bowl, knead together the cookie dough and 1/4 cup flour until smooth. Lightly flour a work surface. Roll out the dough to 1/4-inch thick. Using a 2 1/2-inch cookie cutter, cut out circles from the dough. Knead together any scraps of dough and roll out again. Continue to cut out pastry circles until there are 24 pieces in total. Place the dough circles on the prepared baking sheets. Bake until the cookies are slightly golden around the edges, about 10 minutes. Cool for 10 minutes and transfer to a wire rack to cool completely. Reserve 1 parchment paper-lined baking sheet.

Combine 1 cup of chocolate chips and the cream in a small bowl. Place the bowl over a pan of simmering water and stir until the chocolate has melted and the mixture is smooth. Whisk in the peppermint extract and refrigerate the mixture for 1 hour. Using a 1/2-ounce cookie scoop or a tablespoon measure, place the chocolate mixture in the center of the flat side of 12 of the cookies. Place the remaining cookies on top and gently squeeze to distribute the filling evenly. Place on a baking sheet and freeze until the filling has set, about 25 minutes.

Combine the remaining chocolate chips and the vegetable oil in a small bowl. Place the bowl over a pan of simmering water and stir until the chocolate has melted and the mixture is smooth. Dip the top of each cookie in the melted chocolate and return to the baking sheet. Sprinkle the tops with crushed candy canes or peppermint candies. Refrigerate until firm, about 1 hour. Store in an airtight plastic container.

wild women of whippoorwill......

HILARIOUS VIDEO!!!!

xmas cookie countdown - day 3

Gingerbread Cookies

Ingredients

* 6 cups all-purpose flour, plus extra for kneading
* 6 tablespoons baking powder
* 2 teaspoons cinnamon
* 1/2 teaspoon ground cloves
* 1/4 teaspoon ground nutmeg
* 1/4 teaspoon allspice
* 1 tablespoon ginger
* Pinch of salt
* 5 tablespoons butter
* 3/4 cup honey
* 1 3/4 cups sugar
* Juice of 2 lemons
* Zest of 1 lemon
* Zest of 1 orange
* 2 eggs

Directions

Preheat the oven to 325 degrees F.

Sift the flour, baking powder, spices and salt together in a large bowl, and set aside.

In a small saucepan combine the butter, honey, sugar, lemon juice and the lemon and orange zest. Bring this to medium heat and cook until the butter has melted and the sugar has dissolved. Let cool to about room temperature and beat in the eggs.

Make a well in the flour/spice mixture and add the egg/sugar mixture to the well. Using a fork, begin to gradually incorporate the flour into the egg mixture. When the flour has mostly been incorporated, turn the mixture out onto a clean work surface and gently knead until the mixture is smooth and homogenous. Knead in a little more flour if the dough seems sticky. Chill dough for 1 hour or overnight.

Using a rolling pin, roll the dough to an even thickness of about 1/4-inch. Cut into desired shapes with cookie cutters. Place on a lightly greased or parchment-lined cookie sheet and bake for 20 to 25 minutes or until the cookies are firm and lightly browned. Let the cookies cool for 3 to 4 minutes and transfer to a cooling rack.

When the cookies are completely cool decorate, as desired.

Cook's Note: If you are planning to hang the cookies, make a hole for the string before baking.

having a blast in the snow.... cute dog!

i cannot find the video itself to post... so here is the link to this funny video of a beautifully colored dog having the time of his life in the snow... check it out... click here!

xmas cookie countdown - day 2

Pistachio Linzertorte with Cherry Jam

Ingredients

* 3/4 cup butter, softened
* 1 cup confectioners' sugar
* 3 egg yolks
* 1 1/4 cups all-purpose flour
* 1/4 teaspoon ground nutmeg
* 1/4 teaspoon ground cardamom
* 1 1/2 cups ground roasted and salted pistachios
* Cherry jam

Directions

In a large bowl, beat butter and confectioners' sugar at medium speed with an electric mixer until creamy. Beat in egg yolks until combined.

In a small bowl, combine flour, nutmeg and cardamom. Gradually add to butter mixture, beating until combined. Beat in ground pistachios. Cover and chill for 1 hour.

Preheat oven to 325 degrees F. Line baking sheets with parchment paper.

On lightly floured surface, roll dough to 1/4-inch thickness. Cut with a 2-inch star-shaped cookie cutter. Cut out centers of half the cookies with a 1/2-inch star-shaped cookie cutter. Place cookies 2 inches apart on baking sheets, and bake for 12 to 14 minutes, or until edges are lightly browned. Let cool on pan for 2 minutes. Remove to wire racks to cool completely.

Spread cherry jam evenly over flat sides of uncut cookies. Top with flat sides of cutout cookies. Return to baking sheets, and bake for 2 minutes. Let cool completely on wire racks. Store in airtight containers.

sorry...

sorry i have not written in a few.... been busy over the holidays and not in the mood to be blogging.. plus, i got a new job, same place, different stuff to do... so i will be stressed out learning all the new stuff... but i will make time to blog.. i promise!

this is how i'm going to be feeling shortly!!!!

xmas cookie countdown - day 1

Paradise Macaroons

Ingredients

* 2 (7 to 8-ounce) packages sweetened shredded coconut
* 2 ounces sweetened condensed milk
* Pinch kosher salt
* 1 teaspoon vanilla extract
* 4 large egg whites at room temperature
* 5 ounces granulated sugar
* 12 ounces semisweet chocolate chips
* 1 ounce vegetable shortening
* 2 ounces finely chopped dry-roasted macadamia nuts

Directions

Preheat the oven to 325 degrees F.

Combine the coconut with the sweetened condensed milk, salt and vanilla in a medium mixing bowl.

In the bowl of a stand mixer with a whisk attachment, beat the egg whites on medium speed until foamy. Gradually add the sugar and continue to whip the whites until medium peaks form, 6 to 7 minutes.

Gently fold the egg whites into the coconut mixture. Scoop tablespoon-sized mounds onto a parchment-lined half sheet pan and bake for 20 to 25 minutes or until golden brown. Immediately transfer the parchment with the macaroons to a cooling rack. Cool completely before topping.

Fill a 4-quart pot with enough water to come 2 inches up the side, set over medium heat and bring to a simmer. Combine the chocolate chips and shortening in a small metal or glass mixing bowl and set over the simmering pot. Stir occasionally until melted, then remove from the heat.

Dip the cooled cookies in the chocolate mixture, sprinkle with the chopped macadamia nuts and place on parchment paper to set, about 30 minutes.