Okay I'm adding in the recipes and instructions in the little snipets I can get tonight. Scroll through and you'll see them pop up over the next couple of hours!
2 cups flour
1/2 cup salt
3 teaspoons cream of tartar
2 Tablespoons vegetable oil
2 cups water (mixed with food coloring)
Cook in pan over medium heat until it feels like mashed potatoes. Let cool before kneading.
*I made mine without the food coloring and then kneaded it into the cooled dough. That way one batch could yield three colors. This recipe made enough to fill 4 tins (4.5"). I used Wilton gel food coloring (available at Michael's).
taken from Food & Wine November 2001
2 c flour
2 t baking soda
1 t ground ginger
1 t ground cinnamon
1/2 t ground cloves
1/4 t salt
3/4 c solid vegetable shortening
1 c sugar, plus 1/4 c for rolling
1/4 c unsulphured molasses
1 large egg, lightly beaten
Preheat the oven to 350.
In a bowl, whisk the flour with the baking soda, ginger, cinnamon, cloves and salt.
In a large bowl, using a handheld mixer, beat the shortening with the 1 c sugar until light and fluffy, about 2 minutes. beat in the molasses, then beat in the egg. Add the dry ingredients and beat at a low speed until blended.
Roll level tablespoons of the dough into balls and roll the balls in sugar. Arrange the balls 1 inch apart on 2 large ungreased baking sheets (I actually find I need 3 and that they need to be 1.5-2" apart so they don't join).
Bake on the lower and middle racks of the oven for about 15 minutes (in my oven that is 13), or until the tops are cracked; shift the pans from top to bottom and front to back halfway through baking (this is actually very important for even baking). If you are only doing one sheet at a time use the lower rack and turn the sheet around halfway through.
Transfer to wire racks to cool. Store in an airtight container.
Makes 3-4 dozen.
Cut Out Sugar Cookies
3/4 c butter, softened
1 c sugar
1 t vanilla
2 & 3/4 c all-purpose flour
1 t baking powder
1 t salt
In large bowl of an electric mixer, beat butter and the 1 c sugar until creamy; beat in eggs and vanilla. In another bowl, stir together flour, baking powder, and salt; gradually add to butter mixture, blending thoroughly, to form a soft dough. Cover tightly with plastic wrap and refrigerate until firm (at least 1 hour) or for up to 3 days.
On a floured board, roll out dough, a portion at a time, to a thickness of 1/4 inch (just less than a cm), keep remaining portions refrigerated. Cut out with cookie cutters and place slightly apart on ungreased baking sheets.
Bake in a 400 degree oven for 8 minutes or until edges are just beginning to turn golden.
*I like mine soft, so I try and get them out just before they develop any color, this a batch to figure out exact timing (6-8 min)
Makes about 2 dozen.
Use two pencils or 1/4" dowels if you've got them to keep your rolled dough even and a consistent 1/4" thick!
This recipe came to you courtesy of fellow blogger Amy. I'd seen her post about making this with her sister last year and filed it away as a gift idea. She was generous enough to share it with me... and now you. Thanks again Amy!
2 cups brown sugar
1 cup butter
1/2 cup corn syrup
1/2 cup molasses
1 teaspoon vanilla
1 teaspoon salt
1/2 teaspoon baking soda
6-8 quarts of popcorn (about 2 potfuls) (1 c of kernels)
Before starting, sift popcorn to get out all kernels, then take out 2 large bowls and 2 jelly roll pans (rimmed cookie sheets) for a single batch. Spray the jelly roll pans with non-stick cooking spray. Then preheat your oven to 250◦. Arrange the rack so that both sheets fit at one time.
Then combine everything but soda and popcorn in a medium saucepan on the stove. Bring to boil and boil 5 minutes, stirring the whole time. Take off heat and add soda.
Pour over popcorn in large bowls (I used one large 6 qt bowl & a 5 qt pot). After mixed, pour it onto a greased piece of tin foil laid out on the table. With buttered or sprayed hands (popcorn is hot so you don't want it sticking to your hands), separate the popcorn until it is loose, dry. Leave it to cool Bake at 250 degrees for 1 hour. Stir every 15 minutes. Makes 24-32 cups.
White Chocolate Dipped Candy Cane Joe Joes
One box cookies ... Candy Cane Joe Joes (from Trader Joe's) or mint Oreos
One 12 oz bag of white chocolate morsels
Melt white chocolate in microwave in 15 second intervals. Stop heating when chips are mostly melted and stir until smooth.
Using a knife dollop a generous amount on each cookie (holding over the bowl) and spread over edges. Place on parchement or wax paper lined cookie sheet. Sprinkle with decorations. Repeat. Let rest until chocolate cools.