Come along with me as I journal about my latest cooking and gardening adventures. Discover what grows in my zone five garden, and see what new recipes I try from my cookbook collection each week.

As I share recipes and information from my kitchen, I invite readers to comment and share ideas along with me in this blog. I am looking to increase followers to my blog, so that I may learn more about cooking and gardening.

Since moving to Midland, Michigan, I have been reading and researching many cooking journals, cookbooks and collected recipes from the past thirty years. Organizing pictures of gardens I enjoy has also been a joy for me, as I continue to learn about garden design and horticulture.

angel food cakes

angel food cakes
this kitchen is seasoned with love

Sunday, January 8, 2012

snowflake cookies

this recipe for snowflake cookies is one that i have saved for years, and was removed from a magazine.  this recipe makes perfect cut-out cookies with a delicious glaze.  these cookies will bake just as photographed every time.  depending on the size of the cookie cutter, this recipe makes around three dozen.

preheat the oven to 400 degrees.  in a large bowl, cream 3/4 cup shortening with 1 cup of sugar.  next, add 2 eggs, and 1/2 teaspoon almond extract. mix and incorporate.

in another bowl, stir together 2 1/2 cups all purpose flour, 1 teaspoon baking powder, and 1 teaspoon salt. add the dry ingredients to the wet ingredients in the mixer.  form dough into a flat shape, about 1/2 inch thick and place on a small sheet pan.  i refrigerate the dough, covered with plastic wrap for at least one hour.

then, on a floured surface, roll dough and cut out the cookies.  this is a wonderful dough that does not stick and cuts with the cookie cutters perfectly.

place the cookies on cookie sheets.  the recipe says ungreased, but i always give a quick spray with canola oil just to be certain.  bake the cookies for about 8 minutes or until lightly brown around the edges.  the cookies must cool slighty before glazing.

Almond Sugar Glaze recipe
in a large bowl, combine 2 1/2 cups confectioner's sugar, with 2 tablespoons softened unsalted butter, 1/2 cup heavy cream and 1/2 teaspoon almond extract.  beat all with an electric hand mixer until smooth.  the glaze could be tinted with food color if desired.

using a flat icing spatula, paint the cookies with the glaze while still a bit warm.  if desired, lemon, orange or cherry extract could be used in place of the almond extract.  the cookies could be made for valentine's day with a heart shaped cutter, along with cherry extract and a red tinted glaze.

No comments:

Post a Comment