This sugar cookie is a nice change from the usual holiday cookie. Instead of the usual plain iced cookie, these use brown sugar giving them a bit more flavor and a traditional feel. These are more like grandma would make.
My grand-daughter Sonia made these for me and now they will become part of my holiday cookie collection. She found this recipe in the 2009 Betty Crocker Christmas Cookie Magazine. Sonia also used the Betty Crocker icing recipe for decorating.
INGREDIENTS:
3/4 cup butter, softened
1 cup packaged brown sugar, I used light
1 egg
2 1/4 cups Gold Medal(R) all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
In a large bowl, beat butter and brown sugar until light and fluffy. Beat in egg until blended. Then mix in the flour, baking soda, and salt.
Divide dough in four parts (if dough doesn't look rollable don't add flour it will harden in fridge). Shape each fourth into a disk (about 1 1/2 inches thick). Wrap each disk separately in plastic wrap refrigerate for about 2 hours (I did 1 1/2, though).
Heat oven to 350 degrees(F). Line cookie sheets with cooking parchment paper. on floured surface, roll one disk at a time to 1/4 inch thickness (keep remaining dough refrigerated). Cut with snowflake cookie cutters (you can use others if you like). Place on cookie sheets. Reroll scraps and reuse.
Bake 8 to 11 minutes or until light golden. Cool for 2 minutes on cookie sheet then cool completely for 20 minutes.
Tuesday, December 29, 2009
Tuesday, December 22, 2009
Honey Whole Wheat Bread
I came across this recipe the other day and wow, was it a hit around the house. I did use half whole wheat flour and half bread flour to lighten the bread a little. I tried sesame seeds on top, but the family prefers the bread plain. I also did not used the wheat gluten.
INGREDIENTS
1 cup water
3 tablespoons olive oil
1/4 cup honey
1 1/2 teaspoons salt
2 1/2 cups whole wheat flour (or combination bread & whole wheat flour)
1 1/2 teaspoons active dry yeast
1 tablespoon vital wheat gluten (optional)
1/4 to 1/2 cup additional seeds and chopped nuts (optional)
Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select DOUGH setting.
This setting will knead the dough, rest the dough, then let the dough rise for about 1 1/2 hours.
Turn out the dough onto a well floured cutting board. Shape the dough into a loaf and let rise for about 30 minutes to an hour.
Lightly spray the top with water, evenly sprinkle with flour, then slash the top of the dough.
Transfer to a baking sheet lined with parchment paper.
Bake in a preheated oven at 350F for about 35-40 minutes.
Cool for at least an hour before slicing.
Enjoy.
Source: http://kitchenartworks.blogspot.com/
INGREDIENTS
1 cup water
3 tablespoons olive oil
1/4 cup honey
1 1/2 teaspoons salt
2 1/2 cups whole wheat flour (or combination bread & whole wheat flour)
1 1/2 teaspoons active dry yeast
1 tablespoon vital wheat gluten (optional)
1/4 to 1/2 cup additional seeds and chopped nuts (optional)
Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select DOUGH setting.
This setting will knead the dough, rest the dough, then let the dough rise for about 1 1/2 hours.
Turn out the dough onto a well floured cutting board. Shape the dough into a loaf and let rise for about 30 minutes to an hour.
Lightly spray the top with water, evenly sprinkle with flour, then slash the top of the dough.
Transfer to a baking sheet lined with parchment paper.
Bake in a preheated oven at 350F for about 35-40 minutes.
Cool for at least an hour before slicing.
Enjoy.
Source: http://kitchenartworks.blogspot.com/
Monday, December 14, 2009
Whole Wheat Beer Bread
Makes 1 loaf or 16 rolls.
2 tsp instant yeast
1 tbsp sugar
12 oz warm nut brown ale
2 1/4 c whole wheat flour
1 1/2 c bread flour — separated
1 1/2 tbsp butter — melted
2 tsp salt
1 egg
1/2 tsp salt
Using the paddle attachment thoroughly combine yeast, whole wheat flour, 1 1/4 cup bread flour, 2 teaspoons salt, and sugar. Add butter to warm beer and, with mixer running, pour beer into dry ingredients. As the dough forms swap paddle attachment for dough hook.
Knead for six minutes at medium speed. The dough should be slightly sticky but should clear the bowl. Add additional flour if needed. Dump dough onto a floured board and knead another minute or two until dough is fairly smooth (it won't be as smooth as a white bread) and resilient. Allow to rest 5 to 10 minutes.
Clean and dry mixing bowl and spray with a nonstick spray. Shape dough into a ball and place seam-side down in bowl. Spritz top lightly with cooking spray and cover bowl with plastic wrap. Let rise until doubled in bulk — 60 to 90 minutes.
Punch down dough and turn out onto floured board. Lightly knead dough and form into a flattened ball. Allow to rest five to 10 minutes.
To make a loaf, shape dough into a rectangle that will fir in a 9" x 4.25" greased loaf pan. Cover and allow to rise until doubled in bulk.
To make rolls, using a dough scraper cut dough in four equal quarters. Set three quarters aside and cover. Shape remaining quarter into a flattened ball and divide into four quarters. Shape each quarter in to a ball and place on a parchment-covered baking sheet. Flatten each ball. Repeat for remaining dough, cover, and allow to rise until rolls double in bulk.
Heat oven to 425F for loaf or 400F for rolls.
In small bowl, beat together egg and 1/2 teaspoon salt. Brush loaf or rolls with egg mixture and bake on middle oven rack. Rolls will need about 25 minutes, the load will need about 40 minutes. Monitor closely to avoid overcooking.
Cool on a wire rack.
The rolls turned out beautifully and were good with dinner as well as making great little turkey sandwiches.
Recipe courtesy of Kevin Weeks at http://seriouslygood.kdweeks.com/
2 tsp instant yeast
1 tbsp sugar
12 oz warm nut brown ale
2 1/4 c whole wheat flour
1 1/2 c bread flour — separated
1 1/2 tbsp butter — melted
2 tsp salt
1 egg
1/2 tsp salt
Using the paddle attachment thoroughly combine yeast, whole wheat flour, 1 1/4 cup bread flour, 2 teaspoons salt, and sugar. Add butter to warm beer and, with mixer running, pour beer into dry ingredients. As the dough forms swap paddle attachment for dough hook.
Knead for six minutes at medium speed. The dough should be slightly sticky but should clear the bowl. Add additional flour if needed. Dump dough onto a floured board and knead another minute or two until dough is fairly smooth (it won't be as smooth as a white bread) and resilient. Allow to rest 5 to 10 minutes.
Clean and dry mixing bowl and spray with a nonstick spray. Shape dough into a ball and place seam-side down in bowl. Spritz top lightly with cooking spray and cover bowl with plastic wrap. Let rise until doubled in bulk — 60 to 90 minutes.
Punch down dough and turn out onto floured board. Lightly knead dough and form into a flattened ball. Allow to rest five to 10 minutes.
To make a loaf, shape dough into a rectangle that will fir in a 9" x 4.25" greased loaf pan. Cover and allow to rise until doubled in bulk.
To make rolls, using a dough scraper cut dough in four equal quarters. Set three quarters aside and cover. Shape remaining quarter into a flattened ball and divide into four quarters. Shape each quarter in to a ball and place on a parchment-covered baking sheet. Flatten each ball. Repeat for remaining dough, cover, and allow to rise until rolls double in bulk.
Heat oven to 425F for loaf or 400F for rolls.
In small bowl, beat together egg and 1/2 teaspoon salt. Brush loaf or rolls with egg mixture and bake on middle oven rack. Rolls will need about 25 minutes, the load will need about 40 minutes. Monitor closely to avoid overcooking.
Cool on a wire rack.
The rolls turned out beautifully and were good with dinner as well as making great little turkey sandwiches.
Recipe courtesy of Kevin Weeks at http://seriouslygood.kdweeks.com/
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