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CLICK HERE to see the Cookies you can bake in The Night Before Christmas Activity Center! |
OTHER GREAT BAKE IDEAS:
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COOKIE MAKING SECRETS:
Make your own vanilla: Split open a vanilla bean (they're generally found in the spice section of the grocery store or at a specialty food shop) and mix with 1/2 pint brandy or cognac. Place the bottle in a cool, dark place and shake the bottle several times per week, for 4 weeks. PERSONAL EXPERIENCE: You can use the vanilla before the 4 weeks is up - when it begins to take on the scent of vanilla, it's strong enough to use.)
Experiment with your cookie recipes -- a little less flour makes a richer cookie. Using shortening in place (or in combination with butter) makes a fluffier cookie. Adding a few extra nuts or chocolate chips makes a more robust impression.
EDIBLE TEMPRA COLOR. To be added to cookies before they are baked. Lightly beat a large egg yolk and divide it between 2 small containers. Add a few drops of liquid food coloring (one at a time!) to color each mixture until you get a color you like. (You can, of course make more colors by using another egg and additional containers.)
ORNAMENTAL FROSTING
- 1/4 c butter or margarine
- 4 c sifted powdered sugar
- 2 unbeaten egg whites
- 1 tsp vanilla
- 1/4 tsp cream of tartar
- 1 to 2 tsp light cream
With pastry blender, cut butter into powdered sugar until its the consistence of cornmeal. (If you don't have a hand pastry blender, a food processor -- or even a fork can work well for cutting.) Add egg whites, vanilla, and cream of tartar. Beat thoroughly. Stir in a little light cream till the frosting is juts a bit stiffer than spreading consistency. Tint frosting with a few drops of liquid food coloring, if desired. Place in pastry tube and squeeze onto cookies to make decorations.
GLORIOUS GLAZES
- Powdered sugar
- milk or cream
Mix powdered sugar with enough cream (or milk) to attain a runny frosting. Brush the icing onto cooled cookies and let dry on a wire rack.
Use thin confectioners icing (it should be runny) use a pastry brush to brush cookies
COLORED SUGARS
Brush light corn syrup on edge of cooled cookies. Dip the cookies in colored sugars or in small candy decorations. Try glazing, then sugaring your cookies for a double layer effect.
Consider candy cane shaped cookies with a white glaze and red sugar stripes!
- 1 c butter
- 1 c flour
- 1 tsp. soda
- 1 c. sugar
- 2 1/2 c blended oatmeal *
- 12 oz choc chips
- 1 c brown sugar
- 1/2 tsp. salt
- 1/2 - 8 oz Hershey Bar (grated) (that's 4 oz.)
- 2 eggs
- 1 tsp. baking poder
- 1 1/2 c. chopped nuts
- 1 tsp. vanilla
* Measure oatmeal and blend in a blender to a fine powder
Cream the butter and both sugars. Add eggs and vanilla, mix together with flour, oatmeal, salt, baking powder and soda. Add chocolate chips, Hershey Bar and nuts. Roll into balls and place two inches apart on a cookie sheet. Bake for 10 minutes at 375 degrees.
- 1 c shortening
- 1 c white sugar
- 1 c brown sugar
- 2 eggs (beaten)
- 1 tsp vanilla
- 2 1/2 - 2 3/4 c flour
- 1 tsp soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2 c rolled oats
- 2 c Rice Krispies
- 1 c shredded coconut
- 1/2 c nuts (your choice)
Cream shortening, add sugar gradually. Add well beaten eggs and vanilla. Sift flour, soda, salt and baking powder together, mix with first ingredients. Add remaining ingredients and mix well. Mold into balls the size of a walnut and press down on greased cookie sheet. Bake at 400 degrees for 12 minutes.
Mix:
- 2 c brown sugar
- 1/2 c shortening
- 2 eggs
- 2 tsp vanilla
Add:
- 3 c sifted flour
- 1/2 tsp cream of tartar
- 1/2 tsp baking soda
- 1 1/2 TBSP water
- 1/4 tsp salt
Place teaspoons full of cookie dough onto ungreased cookie sheet. Bake at 375 degrees for 10 minutes.
- 1 c shortening
- 1 c sugar
- 2 eggs
- 1 tsp vanilla
- 2 3/4 c flour
- 1/4 tsp salt
- 1/2 tsp baking powder
- 1/2 tsp soda
Cream together shortening and sugar. Mix in eggs and vanilla. Mix together flour, salt baking powder and soda, then combime with egg mixture. Cover and refrigerate the mixed dough for 2-3 hours, then roll out your cookies on a floured surface to 1/8 inch thick. (Flour your rolling pin, too!) Cut with floured cookie cutters, paint with edible tempra color (if desired - SEE BELOW) bake on greased cookie sheet at 375 degrees, for 8 to 10 minutes. Cool completely on wire racks, then decorate!
- 14 c popped popcorn
- 2 c brown sugar, packed
- 1 c bytter
- 1/2 c light corn syryp
- 1/2 tsp salt
- 1 tsp baking soda
- 1 c nuts (your choice - macadameia nuts are expecially nice
Pop corn and remove any unpopped kernels. Place the popcorn in a buttered metal bowl and place it in a warm (200 degree) oven.
Combine the brown sugar, buter and corn syrup and salt in a heavy sauce pan and bring it to a boil, stirring occassionally. Once it comes to a full boil, do not stir for 5 minues (or until mixture reaches 255 degrees on a candy thermometer.)
Remove from the head and add the baking soda. Stir well.
Stir in the nuts, then pour mixture over the popped corn, tossing the mixture with buttered forks to distribute the candy evenly. Spread the mixture onto 2 ungreased baking sheets. Bake 200 degrees, for 1 hour, stirring every 15 minutes.
Cool the carmel corn, then break it into clusters. Keep it tightly covered (plastic bags work well for this.)
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