Forums
New posts
Search forums
What's new
New posts
New profile posts
Latest activity
Internet Search
Members
Current visitors
New profile posts
Search profile posts
Log in
Register
What's new
Search
Search
Search titles only
By:
New posts
Search forums
Menu
Log in
Register
Install the app
Install
Forums
General Discussions
The Watercooler
Favorite Christmas Cookie recipe?
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Reply to thread
Message
<blockquote data-quote="Big Bad Kitty" data-source="post: 224219" data-attributes="member: 3647"><p>OK, Tink and I baked our butts off this past weekend! We made fudge, sugar cookies, chocolate crinkle cookies, ricotta cookies, cathedral cookies, meringues, popcorn squares (like rice crispy treats but with popcorn, and add crushed peppermints in the mix) and chocolate dipped pretzels. We also dipped spoons in chocolate to give as gifts to make cocoa. But the best ones we made were angel wings:</p><p></p><p> </p><p> 1 cup cold butter</p><p>1 1/2 cups all-purpose flour</p><p>1/2 cup sour cream</p><p>1 teaspoon grated lemon peel</p><p>10 tablespoons sugar, divided</p><ol> <li data-xf-list-type="ol"> In a large bowl, cut butter into flour until crumbly. Stir in sour cream and lemon peel until well blended. Place on a piece of waxed paper; shape into a 4-1/2-in. square. Wrap in plastic wrap and refrigerate for at least 2 hours.</li> <li data-xf-list-type="ol"> Cut dough into four 2-1/4-in. squares. Place one square on a piece of waxed paper sprinkled with 2 tablespoons sugar. Cover with another piece of waxed paper. Keep remaining squares refrigerated. Roll out dough into a 12-in. x 5-in. rectangle, turning often to coat with the sugar.</li> <li data-xf-list-type="ol"> Lightly mark center of 12-in. side. Starting with a short side, roll up jelly-roll style to the center mark, peeling paper away while rolling. Repeat rolling from other short side, so the two rolls meet in the center and resemble a scroll.</li> <li data-xf-list-type="ol"> Wrap well in plastic wrap and refrigerate. Repeat with remaining squares, using 2 tablespoons sugar for each. chill for 1 hour.</li> <li data-xf-list-type="ol"> Unwrap dough and cut into 1/2-in. slices; dip each side in remaining sugar. Place 2 in. apart on parchment-lined baking sheets. Bake at 375 degrees F for 14 minutes or until golden brown. Turn cookies over; bake 5 minutes longer. Remove to wire racks to cool.</li> </ol><p>They are not real sweet, but they melt in your mouth. So tender and tasty!</p></blockquote><p></p>
[QUOTE="Big Bad Kitty, post: 224219, member: 3647"] OK, Tink and I baked our butts off this past weekend! We made fudge, sugar cookies, chocolate crinkle cookies, ricotta cookies, cathedral cookies, meringues, popcorn squares (like rice crispy treats but with popcorn, and add crushed peppermints in the mix) and chocolate dipped pretzels. We also dipped spoons in chocolate to give as gifts to make cocoa. But the best ones we made were angel wings: 1 cup cold butter 1 1/2 cups all-purpose flour 1/2 cup sour cream 1 teaspoon grated lemon peel 10 tablespoons sugar, divided [LIST=1] [*] In a large bowl, cut butter into flour until crumbly. Stir in sour cream and lemon peel until well blended. Place on a piece of waxed paper; shape into a 4-1/2-in. square. Wrap in plastic wrap and refrigerate for at least 2 hours. [*] Cut dough into four 2-1/4-in. squares. Place one square on a piece of waxed paper sprinkled with 2 tablespoons sugar. Cover with another piece of waxed paper. Keep remaining squares refrigerated. Roll out dough into a 12-in. x 5-in. rectangle, turning often to coat with the sugar. [*] Lightly mark center of 12-in. side. Starting with a short side, roll up jelly-roll style to the center mark, peeling paper away while rolling. Repeat rolling from other short side, so the two rolls meet in the center and resemble a scroll. [*] Wrap well in plastic wrap and refrigerate. Repeat with remaining squares, using 2 tablespoons sugar for each. chill for 1 hour. [*] Unwrap dough and cut into 1/2-in. slices; dip each side in remaining sugar. Place 2 in. apart on parchment-lined baking sheets. Bake at 375 degrees F for 14 minutes or until golden brown. Turn cookies over; bake 5 minutes longer. Remove to wire racks to cool. [/LIST] They are not real sweet, but they melt in your mouth. So tender and tasty! [/QUOTE]
Insert quotes…
Verification
Post reply
Forums
General Discussions
The Watercooler
Favorite Christmas Cookie recipe?
Top