Sugar Cookies

This is a recipe from a package of cookie cutters I bought a few years ago. It is from a famous woman who had a TV show, magazine, books and many other lines of business (she spent some time in jail for insider trading).

1 cup butter
2 cups white sugar
2 eggs
1 tsp vanilla
4 cups flour
1 tsp baking powder

Cream butter and sugar. Beat in eggs and vanilla. Add flour and baking soda and mix until combined. It will be quite stiff, use your hands if you have to. Roll on a lightly floured surface to 1/8 inch thickness. Cut with cookie cutters and place on ungreased cookie sheets. Refrigerate for 15 minutes, then bake at 325F for 10-12 minutes.

The refrigeration step is very important. If you don't do it, the cookies will spread and not look at all like the shapes you cut. You can decorate these cookies with icing, or just serve them naked. I have a modest collection of cutters, so I can make cookies for various holidays.

Valentine's Day

Want a quick and easy Valentine's dessert? How about Chocolate Fondue! All you have to do is melt some good quality chocolate (about 8 oz) with some whipping cream (about 3/4 cup). You can play around with the consistency of the sauce by using more or less cream. And you can use milk for a lower-fat version, but it isn't quite as rich and smooth. Dip firm fruit (strawberries, orange segments, apples, pineapple), cake, cookies, or marshmallows into the warm chocolate. And if there is any left over sauce, use your imagination!

Gingerbread cookies

I know its a little late, but I got too busy with Christmas to post recipes for Christmas baking. Better late than never? At least they will be here for next year.

This is a recipe for a soft gingerbread cookie. It rolls out nicely, and makes a lot! You can cut the recipe in half, but they do freeze well, so I make the whole batch, then pull them out of the freezer just when we think all the cookies are gone.

1/2 cup butter
1 cup white sugar
1 cup molasses
2/3 cup water
6 1/2 cups flour
2 tsp baking soda
2 tsp ground ginger
2 tsp cinnamon
1/2 tsp cloves

Cream butter and sugar. Add molasses and water-it will appear curdled, its okay. Mix the spices and baking soda into the flour, then add all but about 1/2 cup to creamed mixture. It will get quite thick! Sprinkle the remaining flour on a clean surface, then roll out dough to about 1/4 inch thick. Cut out with cookie cutters and bake at 350F for 8 to 10 minutes.

I sometimes use half whole wheat flour, and I've been known to add fresh grated ginger, as well. I also roll out half the dough at a time for the first rolling, just because its a large amount. And you can make these throughout the year, not just Christmas. I don't usually ice them, but they can be decorated.

Shortbread Cookies

Oops! Been a bit longer than I meant between postings. Hope you don't think it is too early to start with Christmas recipes, but I wanted to give people a chance to try some out before the holiday busy season. This is the recipe my grandmother would make every year. We would wait until she came for Christmas, then I would help her make shortbread cookies.

1 cup butter (at room temperature)
2 cups flour
1/4 cup white sugar
1/2 cup icing sugar

Cream butter, then blend in sugars and 1/2 cup flour. Work in balance of flour. Roll out on a lightly floured surface (1/4 inch thick) and cut with cookie cutters. Bake at 350F for 12-15 minutes (just until bottoms are lightly browned).

I have various size star-shaped cookie cutters I like to use for these. And last year, I got some snowflakes - can't wait to use them!

Cranberry Sauce

I found this recipe in the paper a few years ago. I don't like canned cranberry sauce (or jelly), so was very excited to try this. The cinnamon and honey really make it good, and it only takes about 30 minutes to make. I like to make it a couple of days in advance of the holiday meal.

1 pkg (12 oz/340g) fresh cranberries
1 3/4 cup cranberry juice
1 tbsp grated orange peel
3/4 cup honey
1 tbsp cinnamon
1 bay leaf
1/8 tsp cloves

Combine all ingredients in a medium saucepan. Bring to a boil and let simmer, stirring occasionally, for 15-20 minutes (until berries pop and sauce is thickened). Remove bay leaf, let cool. Cover and refrigerate for up to 4 days.

Use unsweetened cranberry juice. I substituted orange juice once, it was very good, too. I was cooking it while typing this; wow, does my house smell good!