My son saw these fun cookies in a little insert that comes in NickJr. Magazine and wanted to make them. It is one of those recipes, where you make a basic butter cookie dough and then add a few things in, to make different variations. There were 10 different variations, so I told him to choose his 3 favorite cookies and we would make them. He chose the Candy Cane Twists, Peanut Butter Dips, and Pinwheel Pops. I tripled the basic dough, divided it into 3 parts, and refrigerated it overnight. Then my son came down with strep :( I mixed the dough up accordingly and let it sit in the fridge again, overnight. Then, when he was sick and so sad, I made all the cookies with my girls, and set one of each aside for him, for when he started feeling better. Luckily, the medicine kicked in quickly and he is feeling much better, but he missed out on taking our cookie plates to people. At least he gave us the idea to bake and share some Christmas cookies to spread a little joy~
Friday, December 19, 2008
2 cups all-purpose flour (6 cups)
1 tsp baking powder (3 tsps)
1 tsp salt (3 tsps)
2/3 cup unsalted butter, at room temperature (2 cups or 4 sticks)
1/2 cup sugar (1 1/2 cups)
1 egg (3 eggs)
1 Tbls milk (3 Tbls)
1 tsp vanilla extract (3 tsps)
1. Sift flour, baking powder, and salt together in a bowl. Set aside.
2. In another bowl, use an electric mixer to beat butter and sugar at medium speed until creamy, about 3 minutes.
3. Add egg, milk, and vanilla and beat 1 minute more. Reduce speed to low and add flour mixture, beating until smooth.
4. Shape dough into a ball. Wrap in plastic and chill at least 1 hour, or overnight.
Candy Cane Twists
1. Divide Butter Cookie Dough in half. Add 4-5 drops red food coloring to one half. Add 1/2 tsp peppermint extract to the other half. Mix each half well.
2. For each candy cane, on a floured surface, roll a tablespoon of each dough into a 4-inch long rope.
3. Twist the ropes together and bend to form a candy cane shape.
4. Place on a baking sheet. Sprinkle with crushed peppermint candy or candy canes.
5. Bake at 375 degrees F, 10 to 12 minutes, or until lightly browned. Cool completely before removing from pan.
Peanut Butter Dips
1. Roll Butter Cookie Dough to 1/8-inch thickness on a floured surface. Using a round cutter, cut out circles and place on greased baking sheet. Bake at 375 degrees F 7 to 9 minutes, or until lightly browned. Cool on a wire rack.
2. Combine 1/3 cup peanut butter with 1/3 cup confectioners sugar. Spread mixture on the bottoms of half of the cooled cookies, placing bottom to make a sandwich.
3. Melt 6 oz. semi-sweet chocolate chips (I used candy melts) in a bowl in the microwave on high. Stir every 30 seconds, until smooth. Dip sandwiches halfway into chocolate. Cool on waxed paper.
1. Divide Butter Cookie Dough in half. Mix 1/4 cup unsweetened cocoa powder into one half. Mix 5 drops green food coloring and 1/2 tsp peppermint extract into the other half.
2. On a floured surface, roll out each half into a 1/4-inch-thick rectangle.
3. Place one half on top of the other. Roll with a rolling pin to help them stick together.
4. Starting from one long side, tightly roll the dough into a cylinder shape. Wrap in plastic and chill at least 1 hour.
5. Cut 1/8-inch thick slices and place on a greased cookie sheet. Insert a craft stick into each ( We didn't do this part). Bake at 375 degrees, 7 to 9 minutes, or until lightly browned. Cool a few minutes. Transfer to a wire rack to cool completely.
Coming Tomorrow- Make-ahead Breakfast Casserole and Ruby Grapefruit