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Sugar Cookies for Christmas

First of all I would like to wish Merry Christmas to all my beloved and faithfuls readers.May this Christmas and New Year brings joy,peace and happiness to you and your family..

I adapted this sugar cookies recipe from joyofbaking.This recipe is easy and simple to make.You can used any type of cookies cutter as long as it's Christmas theme.Enjoy!!





Ingredients:

Sugar Cookies:

3 cups (390 grams) all purpose flour

1/2 tsp salt

1 tsp baking soda

1 cup (227 grams) unsalted butter, room temperature

1 cup (200 grams) granulated white sugar

2 large eggs

2 tsp pure vanilla extract


Royal Icing Using Egg Whites:

2 large (60 grams) egg whites

2 teaspoons fresh lemon juice

3 cups (330 grams) confectioners (powdered or icing) sugar, sifted

Blur ,Red and Green Christmas food color for icing




Method:
1:In a separate bowl whisk together the flour, salt, and baking soda. In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until light and fluffy (about 3 minutes). Add the eggs and vanilla extract and beat until combined. Add the flour mixture and beat until you have a smooth dough. Divide the dough in half and wrap each half in plastic wrap. Refrigerate for about one hour or until firm enough to roll.

2:Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line two baking sheets with parchment paper.

3:Remove one half of the chilled dough from the refrigerator and, on a lightly floured surface, roll out the dough to a thickness of 1/4 inch (1 cm). (Keep turning the dough as you roll, making sure the dough does not stick to the counter.) Cut out desired shapes using a lightly floured cookie cutter and transfer cookies to baking sheet. Place the baking sheets with the unbaked cookies in the refrigerator for about 15 minutes to chill the dough which prevents the cookies from spreading and losing their shape while baking.
Note: If you are not going to frost the baked cookies, you can sprinkle the unbaked cookies with sparkling sugar.

Bake cookies for about 8-10 minutes (depending on size) or until the edges are just starting to brown. Remove from oven and let cookies cool on baking sheet for a few minutes before transferring to a wire rack to finish cooling. Frost with royal icing, if desired. Be sure to let the royal icing dry completely before storing. (This may take several hours or overnight.)

Frosted cookies will keep several days in an airtight container. Store between layers of parchment paper or wax paper.

Makes about 36 cookies.






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Rich Butter Spritz Cookies


I adapted this Spritz from allrecipes but altered the method and the recipe slightly to suit my liking and convenient.I found this recipe is really good!! Soft and easy melt in the mouth..Instead of using cookies press, I used cake pipping tip and bag for this butter rich soft cookies.I like pipping bag because it's easy to handle and manure while making the pattern.If you like cookie press,go ahead..There is no restriction what type of equipment should use for spritz cookies.As long as the cookies comes out nice and edible,that's matters!!.






Ingredients:
2 1/2 cups all-purpose flour
1/2 tsp salt
1 cup butter(2 sticks), softened
1/2 cup shortening
1 1/4 cups granulated sugar
2 egg yolks
1/2 tsp vanilla extract

Yield 3 dozen




Method:


1:Preheat the oven to 380 F.Prepare 2  ungreased baking sheets. Sift together the flour and salt; set aside.
2:In a medium bowl, cream together the butter and sugar. Stir in the egg yolks and vanilla extract. Gradually blend in the sifted ingredients.
3:Use large pipping bag and tip # 1 M or Open Star decorating tip from Wilton.Or you can use any large tip for this cookies.Fill dough in the pipping bag , squeeze tight before shoot cookies dough about 1 1/2 inches apart onto an ungreased cookie sheet.(try to use the method like decorated icing)
4:If you like, decorate with your favorite sugar or sprinkles at this time.Make sure you press the sprinkle lightly on the dough.
5:Bake for 6 to 8 minutes in the preheated oven.Remove cookies from oven and lets it sit in the baking sheet for 30 seconds before move to wire rack.Cool completely before storing in air tight container.




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Walnut Tassie


Christmas Day is around the corner.Just last week,I started to bake Christmas cookies.I should start posting my baking sooner but I still having severe cough and sore throat for almost a month.Each day by the time I finished baking,I was exhausted after washing and cleaning.No energy to take photos or write any posting at all.Well ,after weeks with all the medicine I took to cure my coughing,I can said now I feel much better.Today I decided to post some of my baking entry before Christmas arrive..This year my Christmas cookies will be slight different from previous years.I challenged myself to be diversified or to bake something that I never bake before.So I decided to tried Walnut Tassie and this recipe is really good!!







Ingredients:
Cheese Pastry
8 ounces cream cheese (Room Temperature)
1 cup butter (Room Temperature) 2 sticks
2 cups sifted all-purpose flour

Filling:
4 large eggs
3 cups brown sugar
4 tsbp melted butter or softned butter
2 tsps vanilla
1 dash salt
1 1/2 cups chopped walnuts







Method:

1:Preheat oven to 350 F.Cream together cream cheese and butter in a mixer at high speed.Add in flour and mix well.
2:Prepare 2 x 24 mini non-stick muffin pans.(Do not need to spray with oil or butter)Shape the dough into small balls about 30 gm each. Then press dough on bottom and sides of each muffin pan.
3:Beat eggs, sugar, butter, vanilla and salt until smooth and airy.Take 3/4 cup of walnuts and divide into pastry lined cups.(place on the bottom) Use a tablespoon to scoop egg mixture on top of nuts in pastry shells.
4:Top each with the remaining 3/4 cup of walnut.Bake 25-30 minutes or until golden brown.
5;Remove muffin pan from oven to wire rack to cool completely.











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Cream Cheese Raspberry Sundae

I made this dessert:Cream Cheese with Raspberry Sundae for our Thanksgiving .Hubby and Mishu loves it.This week I re-make this dessert again when I get some fresh raspberry since hubby and Mishu loves this dessert very much.This dessert is so easy and simple to make as long as you have three of the basic ingredients in hands.So refreshing and scrumptious delicious!!






Ingredients:
1 pack cream cheese 8oz
1/2 gallon whipped cream (1892 ml)
1/2 cup granulated sugar
1 punnet fresh raspberry,washed
Chocolate hot fudge *optional*
sugar sprinkle *optional*



Method:
1:Combine cream cheese and whipped cream in mixer,beat at high speed until stable and fluffy about 3 minutes.Add in sugar,beat for another 1 minute.*Do not over mixed*
2:Remove the cream cheese mixture into pipping bag.Pip the mixture into sundae glass.* approx 5 glasses*.Top with your favorite fruit :raspberry,blueberries,raspberries or strawberries.
3:Sprinkle with sugar sprinkle and drizzle with your favorite hot fudge .
Serve chills.









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Sweet Donut Wrapped Over Chicken Hot Dog

I adapted this recipe from one of my Delicacies of China Town cookbook.I found this recipe is a real keeper if you're interested to make donut.The texture is fine and soft.Even after 2 days the donut is still very soft.I intended to use panko(bread crumb) for the coating but unfortunately I don't have any panko at home.What I had in my pantry is sweet coconut flake. So sweet coconut flake I used.





Ingredients: (A)
180 gm high protein flour(bread flour) plus extra for dusting
70 gm low protein flour (boa flour)
200 gm granulated sugar or caster sugar
10 gm milk powder
5 gm baking powder
5 gm instant yeast
1 egg
120 ml water

Ingredients (B)
40 gm butter

Coating:
1 cup sweet coconut flake or panko (bread crumb)

12 chicken or beef hot dog
2 cups cooking oil



Method:
1:Combine all (A) ingredients in mixer using dough hook to mix all the ingredients until well mixed.Knead the dough until smooth and elastic dough is formed.Add in butter.Knead again until well combined.Rest for 30 minutes at kitchen top cover with wet paper towel.

2:Roll out the dough and cut each dough for about 50 gm each.*Sprinkle some flour on the counter top*Roll the cut out dough in long shape.Wrap the dough around the hot dog.Roll the wrapped hot dog on sweet coconut flake.*if it's doesn't stick sprinkle some water on the dough*Repeat the same procedure until all the dough finish.

3:Leave the hot dog donut to rise until double size.Prepare oil in fryer at medium heat.Deep fry hot dog donut until golden in color.Remove and drained on paper towel before serve warm. 


 dough

 hot dog and dough
 cut out dough
proofing double size







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About the Author:

Hi!! My name is Lesley and I'm a simple SAHM(stay at home mom) who currantly live in Long Island,New York with my daughter Mishu and hubby Eliot .I'm Malaysian who live in US and A for many many moon and I'm also a person who love to eat, cook and bake. If you have any suggestions ,questions or comments please feel free to email me at beachlover1917(at)yahoo(dot)com. To know more about my life or my kitchen you can always hop over to my other 2 blog.