Every year my sister and I host a Christmas Eve extravaganza. We celebrate with our family and friends the best way we know how: loads and loads of yummy treats. My sister handles all of the savory items, and I take on the cheese plate and the sweets - naturally. Every year I make sugar cookies. Some years they are in shapes of towering cookie Christmas trees, other years they are simple and gorgeous sparkling snowflakes. The best part of this recipe is that you can make these cookies into anything you can imagine and it is a great recipe all year round.
Classic Sugar Cookies
Prep Time: 15 minutes
Total Time: 1 Hour
Servings: 30 Cookies
Sugar Cookie:
3 Cups Flour
1 Cup Unsalted Butter softened
1 Cup Confectioner's Sugar
1/2 tsp Salt
1 tsp Baking Powder
1 Large Egg
1 tsp Lemon Juice
1 tsp Vanilla
1 Tbsp Lemon Zest
Directions:
1. Using a stand mixer or a hand mixer, cream together the butter and sugar until the mixture is light and fluffy (2-5 minutes)
2. Add the egg and incorporate fully, then add lemon juice, vanilla, and lemon zest.
3. Sift together flour, salt, and baking powder, and slowly add to wet ingredients.
4. Mix until fully incorporated.
5. Separate the cookie dough in half, form into flat, small rounds, cover with plastic wrap and place in the refrigerator for at least an hour.
6. Preheat oven at 325.
7. Remove the chilled dough from the fridge and place on a lightly floured surface and roll out to 1/4 inch think - no thinner.
8. Use the cookie cutters of your choice and place the cookies on a parchment paper lined cookie sheet and bake for 8-12 minutes or until the edges are lightly browned.
9. Let them cool completely before frosting.
Icing:
2 Cups Confectioner's Sugar - Sifted
1 tsp Vanilla Extract
4-6 Tbsp Warm Water or milk
Food Coloring and sprinkles of your choice
Directions
1. Sift the confectioners sugar into a medium sized bowl and add the vanilla and 2 Tbsp of water/milk.
2. Mix until it starts to come together.
3. Continue adding water/milk until the mixture is smooth and frosting comes off a spoon in a thick, smooth ribbon. Add 1 Tbsp at a time to get desired texture.
4. Separate out the frosting to create the colors you desire.
5. Frost cookies and set aside at room temperature for at least 4 hours to set before serving.
6. Enjoy!
I have a lot of very close friends that can't have gluten. It is a hard knock life for them indeed! I thought I would revamp one of my classic recipes for those who want to enjoy fall desserts, but can't. This one goes out to all of my gluten-free friends out there!
Apple Crisp
Active Time: 20 minutes
In Active Time:
Makes 8 servings
6 Granny Smith or Macoun Apples
3 Tablespoons Butter, cut into small cubes
1/3 Cup Brown Sugar
1/3 Cup Coconut Flour OR Gluten Free Flour
1 Teaspoon Cinnamon
Pinch of Nutmeg
1/2 Teaspoon Ginger
Pinch of Salt
1/4 Cup Water
Topping
1 Cup Gluten Free Rolled Oats
1 Cup Coconut Flour OR Gluten Free Flour
6 Tbsp Butter - Room Temp
1/2 Cup Brown Sugar
Directions:
Preheat oven to 350 degrees F. Slice apples into 1/4 inch slices. Melt 1/2 tablespoon of butter in a skillet on medium heat. Add apples, cinnamon, nutmeg, ginger, and salt. Sauté until fruit is a little soft. Add water and flour and cover. Cook for another three minutes. Remove from heat and pour mixture into a casserole dish. In a small bowl, mix together remaining butter, brown sugar, oats, and flour with a fork until the mixture is moist, but still crumbly. Pour dry ingredient mixture on top of apples. Cover with tin foil and bake for 15 minutes. Uncover and bake for another 15 minutes. Serve warm with bourbon or nutmeg whipped cream.
Bourbon Whipped Cream
1 Cup Heavy Cream
2 Tablespoons Confectioner’s Sugar
1–2 Capfuls of Bourbon (or to taste)
Directions:
In a chilled bowl, blend the heavy cream and confectioner’s sugar on high until soft peaks form. Add bourbon and mix until high stiff peaks form. Note: Don’t over mix, unless you want super sweet butter.
Nutmeg Whipped Cream
1 Cup Heavy Cream
2 Tablespoons Confectioner's Sugar
1 Tsp Nutmeg
Directions:
In a chilled bowl, blend the heavy cream and confectioner’s sugar on high until soft peaks form. Add nutmeg and mix until high stiff peaks form. Note: Don’t over mix, unless you want super sweet butter.
I love to make homemade gifts for people. There is something so satisfying knowing that you made a gift with love, time, and care that will bring someone else happiness. This recipe is easy, beautiful, delicious, and the perfect gift!
Chocolate Covered Candied Oranges
2 Cups Water
2 Cups Granulated Sugar
2 Cups Dark Chocolate
2 tsp Coconut Oil
4 Oranges or Blood Oranges sliced a 1/4 inch thick
Course Sea Salt for Garnish
Time: 24 Hours
Active Time: 40 Minutes
Servings: 24 Slices
Directions:
In large saucepan simmer the sugar and water until the sugar is completely dissolved. Keep the heat on low and add the fruit - making one layer - and cook until translucent. Place on the fruit in a cooking rack and let it set completely - 2 hours or up to 24 hours. Heat the chocolate and oil in the microwave 30 seconds at a time until completely melted and shiny. Dip half of the fruit in the chocolate. Place it on a drying rack, sprinkle with sea salt and let them set - about two hours or up to 24 hours. Serve or package in cellophane bags for gifts.
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