Christmas Cookies: Lollipop Cookies

Crunchy sugar cookies on a stick...imagine them decorating a cake, or wrapped and tucked in your favorite kid's Christmas stocking. (Me -- pick me!)

P.S. Don't use my otherwise-favorite sugar cookie recipe for this, unless you overbake the cookies -- they're too soft to hold up to the pressure.

LOLLIPOP COOKIES

Makes 16 cookies| Hands-On Time: 25m| Total Time: 1hr 30m

Ingredients

• 1 1/4  cups  all-purpose flour, spooned and leveled
• 3/4  teaspoon  baking powder
• 1/4  teaspoon  kosher salt
• 8  tablespoons  (1 stick) unsalted butter, at room temperature
• 1  cup  granulated sugar
• 1  large egg
• 1  teaspoon  pure vanilla extract
• 1 3/4  cups  confectioners’ sugar
• food coloring
• mini jelly beans, colored sprinkles, or metallic dragees, for decorating
• special equipment: 14 6- to 8-inch lollipop or ice-pop sticks (found in large craft stores -- wooden skewers may be substituted, but you might need more than one per cookie)

Directions

1. Heat oven to 350° F. Line 2 baking sheets with parchment. In a medium bowl, whisk together the flour, baking powder, and salt; set aside.
2. With an electric mixer, beat the butter and granulated sugar at medium speed until creamy, about 3 minutes. Add the egg and vanilla extract and mix until combined. Reduce the mixer speed to low and gradually mix in the flour mixture just until combined (do not overmix).
3. Drop mounds of the dough (about 2 tablespoons each) onto the prepared baking sheets, spacing them 4 inches apart. Insert one end of a lollipop stick into each and flatten the dough slightly with your fingers. Bake the cookies, rotating the baking sheets halfway through, until golden, 8 to 10 minutes. Cool 5 minutes on the baking sheets, then transfer to wire racks to cool completely.
4. In a small bowl, mix together the confectioners’ sugar, 2 tablespoons water, and 1 to 2 drops food coloring. Drizzle the cookies with the icing and sprinkle with the candies and sprinkles. Let dry for at least 30 minutes.
5. Storage suggestion: Keep at room temperature, between sheets of wax paper in an airtight container, for up to 1 week. (Alternatively, wrap in a nonsealing plastic sandwich bag or cellophane bag and close with a twist tie or a ribbon.)

Real Simple magazine, the passer-on of this recipe, has a raftful of easy Christmas cookies -- look here for the slideshow and recipes.

Christmas Cookies: Spritz!

   Want a pretty, easy-to-make cookie that really dresses up your platter? Spritz, otherwise known as 'Swedish Butter Cookies,' fit the bill. The Mama made dozens of these to give away, as well as feed her hungry family. They can easily be decorated with frosting and sprinkles, as seen below. But I like them all by themselves, as well.
   Don't let the idea of a cookie press scare you. Think of a giant 'frosting tube' that pushes the dough through a ridged plate, right onto the cookie sheet. Think of how fast you can squeeze these little guys out!

(For more Spritz variations, visit the Wilton page, where this recipe started.)

CLASSIC SPRITZ COOKIES

Ingredients:

• 3 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 1/2 cups butter softened
• 1 cup granulated sugar
• 1 egg
• 2 tablespoons milk 
• 1 teaspoon vanilla
• 1/2 teaspoon almond flavoring
  
  
  (The Mama would often add 2 or 3 tablespoons of red or green jello mix to a batch, making pretty colored cookies. Use the whole package if you like a stronger color.)

Makes:

7-8 dozen cookies.

Tools needed:

• Cookie Press

Instructions:

Step 1

Preheat oven to 350ºF.

Step 2

In bowl, combine flour and baking powder. In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add egg, milk, vanilla and almond extract; mix well. Gradually add  flour mixture to butter  mixture; beat until combined. Do not chill. Fill cookie press with dough and with desired disks, press cookies onto ungreased cookie sheet.

Step 3

Bake 10-12 minutes or until edges are light golden brown. Cool 2 minutes on cookie sheet on cooling rack. Remove from sheet; cool completely.

Try not to eat them all at once.

Christmas Cookies: No-Gluten Peanut Butter Cookies

    There's nothing better on a cold winter day than a peanut butter cookie, straight from the oven, with a hot cup of tea. But wait -- do you have to forego this pleasure if you're on a low-gluten diet?

Nope.

    These peanut butter cookies don't have one lick of flour included. And they don't need it. Try one or more of these crunchy, wonderful treats for your next party -- the 'who cares about gluten' guests won't even notice the difference.

NO-GLUTEN PEANUT BUTTER COOKIES

     2 cups smooth peanut butter

    (for a crunchier version, use chunky peanut butter -- and add a sprinkling of chopped nuts on top of the dough spoonfuls before baking) 

2 cups granulated sugar

1 teaspoon vanilla
2 eggs  (if you're lucky, they'll be from chickens in your backyard)

Beat the peanut butter, slowly adding sugar as you mix. Add vanilla and eggs, and mix well.
Drop by spoonfuls onto a greased cookie sheet.
Bake at 350°F degrees for about 12-15 minutes or until lightly browned.
Makes about two dozen cookies.

Serve these to your favorite Christmas elf -- they'll be thrilled!

Christmas Cookies: Linzer Tarts

It's nice to be back, sharing Holiday Goodies! Our major focus this Christmas season will be foods from many different countries. What's your cultural tradition -- share please! 
    Meanwhile, here's the first item: a delicious, almond-and-jam tart.

Parade Magazine just posted the 5 winners of their Christmas Cookie contest...and boy, do they look delicious! 

This recipe, from William Blades of New Milford, Conn., is the winner of the Rolled and Cut Category in PARADE's 2012 Holiday Cookie Bake-Off, and fits nicely into this year's cultural theme. He categorizes them as Scandinavian; I know them better from Austria, where they're made (and savoured) in great quantities. Either way, they're delicious.
    Click here to view all of the winning recipes from the Parade contest.

William's story: "My mom was a true Scandinavian and a great baker; I loved her Linzer tarts. Thirteen years ago, my friend John gave me a batch of these cookies for Christmas. With one taste, I was in heaven. Through the years, we've perfected this recipe together. I was taught that food is love. When you make food for someone, you share your love."

To buy the R&M Winter Fantasy Linzer Cookie Cutter Set Parade used to make this cookie, click here.
   Or go to the Parade cookie page. (Yum)

 LINZER TARTS
 

ingredients: Add all to shopping list

3/4 cup unsalted almonds
1 1/2 cups sifted flour, divided
1/2 cup (1 stick) salted or unsalted butter, at room temperature
1/2 cup confectioners' sugar
1 tsp grated lemon zest
1 egg
Raspberry jam (apricot jam is also excellent)
Sifted confectioners' sugar, for dusting

At a glance: Servings: Makes 24
Active Time: 25 min
Total Time: 1 hr 5 min (plus cooling time)

Key Tags:

almonds  confectioners'  sugar  lemon zest  raspberry jam  apricot jam

directions: 1. In a mini-chopper or blender, chop almonds with 1/4 cup flour until fine (should take less than 30 seconds; for a crunchier, nuttier cookie, chop for just 15 to 20 seconds).

2. In a medium bowl, combine nut mixture, remaining flour, butter, confectioners' sugar, zest, and egg. Mix well.

3. Divide dough in half; wrap in plastic. Chill for at least 1/2 hour.

4. Preheat oven to 350°F.

5. Roll out dough halves on a floured surface. Using small round cookie cutters, cut out cookie bottoms and tops. With a patterned cutter (we use a snowflake shape), punch a center hole in tops.

6. Bake for 8 to 10 minutes or until light gold. Watch carefully. Cool on a wire rack. Spread a thin layer of jam on each bottom cookie; sandwich with tops, pressing gently. Dust with sifted confectioners' sugar.

KITCHEN COUNTER: Makes 24. Per Serving: 140 calories, 20g carbs, 2g protein, 6g fat, 20mg cholesterol, 40mg sodium, 1g fiber

Thanksgiving Goodies: Spice Cake

    Pies are a mainstay of Thanksgiving -- pumpkin, pecan and everything in between. But among your guests, there will always be a cake person: someone who loves a tender, moist slice of chocolate, carrot or Whatever.
    This cake echoes the traditional spices of autumn -- ginger, cinnamon, cloves and nutmeg -- yet keeps everything light. You can fancy-lace the frosting, like the version shown below, or just serve it with a light dusting of powdered sugar. Either way, it's delicious.
     (see the full page at All Recipes.com)

SPICE CAKE

(16 servings, cut thin -- or 8, cut thick)

• 2 1/2 cups bleached all-purpose flour
• 1/4 cup cornstarch
• 4 teaspoons baking powder
• 1/2 teaspoon salt
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg

• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground cloves
• 1 cup milk
• 3 large eggs
• 2 teaspoons vanilla extract
• 1 cup unsalted butter, softened until easily spreadable
• 2 cups dark brown sugar
  
  
  1. Adjust oven rack to middle position and heat oven to 350 degrees. Grease and lightly flour a metal or disposable foil 9-by-13-inch pan. Whisk dry ingredients and spices in a large bowl. Mix milk, eggs and vanilla extract in a 2-cup measuring cup.
  2. Beat softened butter into dry ingredients, first on low, then medium, until mixture forms pebble-sized pieces. Add about 1/3 of the milk mixture and beat on low until smooth. Add remaining milk mixture in two stages; beat on medium speed until batter is just smooth. Add the sugar; beat until just incorporated, about 30 seconds. Pour batter into cake pan.
  3. Bake until a cake tester or toothpick inserted into the cake's center comes out clean, about 40 minutes. Set pan on a wire rack; let cool for 5 minutes. Run a knife around the pan perimeter and turn cake onto rack. Let cool. Frost as desired -- a good basic frosting recipe is here -- or not. This cake goes especially well with coffee or hot tea.
   

Thanksgiving Goodies: Talking Turkey

Where would we be this Thanksgiving season (and Christmas, for that matter) without a juicy, tender bronzed turkey on the platter!

Well, the turkey part's not that hard -- but getting it juicy and tender is a whole different matter. Sawing through your share of white, dry sawdust meat just makes you thankful that gravy is also on the Thanksgiving menu.

The secret? Moisture. Lots of it. 

*Baste or rub your turkey inside and out with olive oil or butter. I'll sprinkle on a generous handful of herbs afterward, including crumbled sage from our garden, marjoram and some basil. 

*If you're not stuffing the bird, add an onion, apple or both inside. (Some people like bay leaves, too.)

*Add at least two cups of water in the bottom of the pan -- and cover your bird. The steam keeps the meat tender, adds more liquid for broth purposes, and won't interfere with browning.

I've also tried 'spatchcocking' the turkey -- cutting it down the breastbone so the bird lays flat. (Think 'butterflied.') This cooks it faster, so the meat doesn't dry out as quickly.
    Trisha Yearwood suggested overnight cooking:

*Rub your bird inside and out with butter. Add moist fruit or veggies inside. Put it in a covered roasting pan, along with two cups of water. Turn the oven up to 500 degrees, and bake for an hour. Turn the oven off, and go to bed. DON'T PEEK. In the morning (5-7 hours later), your turkey will be done!
    Trisha says it produces the juiciest bird she's ever made. We'll try this method, and find out.

Here's a good basic 'Two-Hour Turkey' recipe, courtesy of Safeway:
   (see the full page here)

Instructions

Prep & Cook Time: About 2 hours
Makes: 8-10 servings

1. Remove and discard truss that holds turkey legs together. Pull or trim off and discard any excess fat in neck or body cavity. Remove giblets and neck.
2. Rinse turkey inside and out with warm water. Pat dry with paper towels.
3. Place the adjustable V-shaped rack in a 13 x 16 x 3-inch roasting pan (set rack sides so the bird is a minimum of 2 inches from pan bottom).
4. Rub turkey skin generously all over with olive oil and sprinkle with salt and pepper. Set bird breast-side-up on rack. Pull wings away from body, then firmly twist them to push the wing tips under the bird.
5. Using aluminum foil, form caps over the tips of the end of each drumstick. If any parts of the turkey extend beyond pan rim, fashion a foil collar underneath to make sure drippings flow back into pan. Do not tie legs together, add stuffing, or close body cavity.
6. Insert an oven-safe meat thermometer near the center of the breast through thickest part until the tip touches bone, which is most accurate spot to check doneness.
7. Verify oven temperature and set pan on the lowest rack in a 475° oven. Roast until thermometer reaches 160°. Halfway through roasting time, rotate pan in oven to assure even cooking and browning. If areas on turkey breast start to get browner than you like, lay a piece of foil over the dark areas.
8. Remove pan from oven, set in a warm spot, and loosely cover pan with foil to keep it warm. Rearrange oven racks to accommodate potatoes and dressing. Decrease oven temperature to 400º. Let turkey rest 30 to 60 minutes. The resting period will allow the internal temperature to reach 165°, the USDA safe cooking temperature for poultry.
9. Drain juices from body cavity (often plentiful in unstuffed birds) into roasting pan. Transfer turkey to a platter or rimmed cutting board. Set aside juices for gravy.
10. Cut off turkey legs at thigh joint. If joint is red or pink, return legs to the oven for 3 to 5 minutes (at 300° to 475°) or heat in a microwave oven for 3 to 4 minutes. Carve the rest of the turkey. Carving juices may be clear to pink or rosy; both are fine. Save juices to pour into gravy if desired.

Thanksgiving Goodies: Sweet Tater Pie...and Other Yammy Delights

Gee, it's nice to be back.

Thanksgiving is nearly on our doorstep -- so for the next week, we're going to feature some classic dishes that have been a favorite part of the holiday. First up, it's sweet potatoes (or yams, some would say -- or both), that not-quite-potato-not-quite-squash with the creamy, sweet flavor. Many people like their sweet potatoes mashed in a casserole, with lots of marshmallows on top. If you're more a fan of savoury vs. sweet, try this version. It comes from Megan Woodard...who said she'd eat it with marshmallows -- and without!

Sweet Potato Gratin

1½ cups whipping cream                           ½ tsp salt

¼ cup sugar                                                  1¼ lbs sweet potatoes

½ tbsp grated orange peel                          ½ cup pecan halves

¼ tsp fresh-grated nutmeg

Heat cream, sugar, orange peel, nutmeg and salt over medium-high heat just until steaming, about 4 minutes.  Peel and slice potatoes very thinly.  Spread in buttered 1.5-qt casserole (9X9).  Pour hot cream mixture evenly over potatoes.  Bake at 350° for 30 minutes.  Spoon liquid over potatoes, sprinkle evenly with pecans and bake another 30 minutes.

Or there's always Sweet Potato Pie...nothing's better, with a drift of whipped cream. This version comes from Georgia, a state intimately acquainted with sweet potatoes.

Recipe and photo from Allrecipes.com. For more recipes, visit this page.

 SWEET POTATO PIE, SOUTHERN STYLE 

        1 - 9 inch pie

• 1 (1 pound) sweet potato
• 1/2 cup butter, softened
• 1 cup white sugar
• 1/2 cup milk
• 2 eggs

• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 1 (9 inch) unbaked pie crust

Directions

1. Boil sweet potato whole in skin for 40 to 50 minutes, or until done. Run cold water over the sweet potato, and remove the skin.
2. Break apart sweet potato in a bowl. Add butter, and mix well with mixer. Stir in sugar, milk, eggs, nutmeg, cinnamon and vanilla. Beat on medium speed until mixture is smooth. Pour filling into an unbaked pie crust.
3. Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes, or until knife inserted in center comes out clean. Pie will puff up like a souffle, and then will sink down as it cools.                                                                                                                                                                                All I can say is...yummm.