Kisses From The Angels

Happy Birthday, to my sweet niece! You are such an angel. We love you. Today you are two. We also celebrate the Feast of the Guardian Angels. Traditionally growing up Mom would make Angel Kiss Cookies (aka Meringues).  I hope  to carry on that tradition.

Little Sis and Cousin SSP

Birthday Girl

Angel Kisses

adapted from: http://www.foodnetwork.com/recipes/emeril-lagasse/meringue-cookies-forgotten-kisses-recipe.html

2 large egg whites, room temperature

1/2 t cream of tartar

2/3 cup sugar

1 t vanilla

1 cup chocolate chips, finely chopped (or 2/3 cup mini)

Preheat oven to 350.  Line cookie sheets with parchment paper. In a mixer beat egg whites til foamy then add cream of tartar.  Then beat them to death (as my sister says) until fluffy - not dry. Gradually add sugar.  When half is added, then add the vanilla. Continue mixing until the sugar is dissolved and meringues is shiny and tight. Fold in chocolate chips.  Scoop by teaspoonfuls on to cookie sheet. Place in hot oven. Turn oven off and let rest without opening for 2 hours, at the littlest.

Christmas Is Coming

I love this time of year...all the yummy tastes and smells constantly lingering in the kitchen. Even though I did not try these, they look/smell awesome. Last week I made gingerbread children cupcakes for BAP's 1st grade class. I had to make this recipe twice to get enough for his class (there is 22 kids)--since I only have 12 molds for the men.  I took them to school and then the kids could decorate to their heart's content. I just supplied the gingerbread cakes, red hots, chocolate chips, mini gumdrops, etc.

Frosted Gingerbread Cupcakes
adapted from: http://tidymom.net/2011/gingerbread-cupcakes/

Cakes
1/2 cup canola oil
1/2 cup sugar
1/2 cup molasses
1 egg
1 1/2 cups flour
1/2 T ground ginger
1 t cinnamon
1/4 t salt
1/8 t ground cloves
1/2 cup boiling water (mixed with 1/2 T baking soda)

Frosting
1/2 cup butter
1/4 cup shortening
1/3 cup brown sugar
pinch of salt
1/8 vanilla
1/2 t cinnamon
3 cups powdered sugar
1/4 cup heavy whipping cream (used to thin out frosting, so I just used milk)

In your large mixing bowl whisk together oil, sugar molasses and egg. In a measuring cup flour, ginger, cinnamon, salt and cloves.  Slowly add to sugar mixture. Next whisk in water and soda (still hot). Using 1/4 cup measuring cup that is well greased, add to 12 greased muffin tin wells (or use liners). I actually used this cute cupcake tin Mom gave me several years ago. Bake at 350 for about 20 minutes (until toothpick comes out clean). Invert on to a wire rack to cool completely.

For the frosting cream together butter, shortening, sugar, salt, vanilla and cinnamon.  Slowly add powdered sugar (about 3/4 cup at a time) until thick and gloopy. Drizzle in milk until its at the desired consistency. Spread on to cupcakes. Since I used that tin, I topped the men with raisins for buttons, eyes, etc.

Pooh Cakes

As mentioned before, growing up we had lots of fun little traditions.  One of these traditions was making Christmas cookies with Mom.  One of my brothers always made these little cakes.  When he was younger, he loved playing tea party with my sisters and I. One time when Mom made these little gems he called them "Pooh Cakes" (he is an avid fan of Winne the Pooh and friends) and the name has stuck with them since then. Today is the Feast Day of Our Lady of Guadalupe so I thought this recipe was appropriate.

Mexican Wedding Cake Cookies (aka Pooh Cakes)
adapted from: http://www.browneyedbaker.com/snowball-cookies-recipe/

2 cups flour
2 cups chopped pecans, divided (omitted) - half finely chopped and the other regular chopped
3/4 t salt
1 cup unsalted butter, softened but still cool
1/2 cup sugar
1 1/2 t vanilla
1 1/2 cups powdered sugar

Preheat oven to 325. Mix flour, half the nuts and salt in a bowl; set aside.  In a large mixing bowl cream together butter with sugar.  Add vanilla.  Slowly add flour/nut mixture; beat until just incorporated. Place tablespoon-sized balls of dough on a parchment lined cookie sheet.  Bake 17-19minutes. Cool to room temperature on a cooling rack.  Place powdered sugar in a bag and shake cookies around to coat. Rest for an hour. Repeat.

Fudgy Deliciousness

Today is the Feast Day of St Nicholas.  I can really start my Christmas baking, now that I am energized for this Advent Season (and upcoming Christmas Season).  I have made a similar recipe to this one many times; so easy and so good.

Chocolate Crinkle Cookies
adapted from: http://www.simplyrecipes.com/recipes/chocolate_crinkles/

1 cup cocoa powder
1 1/2 cups white sugar
1/2 cup vegetable oil
4 eggs
2 t vanilla (sometimes I add a small splash of peppermint extract)
2 cups flour
2 t baking powder
1 t espresso powder (optional) - have not tried this but heard it makes the chocolate 'pop'
1/2 t salt
1 cup powdered sugar

In a large mixing bowl cream together oil with sugar and cocoa powder.  Add eggs, singly.  Add vanilla. In another bowl combine flour, baking powder, espresso and salt.  Slowly add to the wet ingredients until just incorporated.  Wrap dough tightly in plastic wrap or place in a sealed container. Chill several hours.  Preheat oven to 350. Line baking sheets with silicon mats.  Drop dough by tablespoons into powdered sugar; coat.  Bake 10-12 minutes.  Cool completely on a cooling rack after resting slightly on cookie sheet first.
Fun Variation. After removing cookies from the oven place an unwrapped Hershey kiss in the center.

Angels Among Us

Today we celebrate the feast of the Guardian Angels.  As we were growing up Mom and Dad instilled in us that our Guardian Angel should be our best friends.  I have always loved this image and is how I imagine our Guardian Angel always at our side. As a small child my husband and I learned this prayer. BAP and SSP are learning it now.  Today Mom reminded me that growing up we made Angel Kisses for this special feast day.

Angel Kisses
adapted from: http://catholiccuisine.blogspot.com/2014/10/angel-kisses-for-feast-of-guardian.html

2 egg whites, room temperature
1/8 t salt
1/8 t cream of tartar
1/2 cup sugar
peppermint/vanilla extract, optional
mini chocolate chips, optional

Preheat oven to 225 and line a cookie sheet with parchment paper.  In a large bowl add egg whites, salt and cream of tartar.  Beat the heck out of this (using an electric hand mixer or countertop mixer) until stiff peaks form.  Slowly add sugar.  Fold in peppermint/vanilla extra and mini chocolate chips, if desired.  Pipe small peaks on to cookie sheet. Bake for 1.5hours. Prop open oven and let cool completely.

Christmas Cookies (err...Candy)

Did you ever read CS Lewis' beloved book of Lion, Witch and the Wardrobe?  After reading this book in a class at school my curiosity was perked wondering what Turkish Delight tasted like.  My teacher did all of us a favor and ordered some from a delicious local candy store. My mom then tasted this delicious candy and LOVED it too, especially the green lime flavor coated in rich dark chocolate.  Hope this delicious recipe makes you feel like a kid again.

Turkish Delight
adapted from:  http://allrecipes.com/recipe/turkish-delight/

1 1/2 cups water
3 cups sugar
3 T light corn syrup
1/2 cup orange juice (lime juice)
3 T orange (lime) zest
3 (0.25oz) envelopes unflavored gelatin
3/4 cup cornstartch
1/2 cup cold water
1 T vanilla
3/4 cup chopped pistachios (omitted)
powdered sugar to dust
melted dark chocolate (to dip)

Bring 1 1/2 cups water, sugar and corn syrup to a boil in a large saucepan. Cook, stirring all the while, until temperature reaches 240*F on a candy thermometer. Set aside (keep HOT). In another bowl combine orange juice and zest. Pour gelatin powder over.  Let rest. Combine cornstarch and water until smooth; combine into hot syrup. Cook over medium low heat until SUPER thick. Remove from heat; add orange juice mixture and vanilla (with nuts if desired). Grease an 8x8pan (sprinkle and coat with powdered sugar).  Cool completely. Sprinkle with more powdered sugar and cut into small pieces. Dip individual pieces into melted chocolate. Place on a parchment lined cookie sheet. Chill. Place in an air container and store (I like to store in fridge).

Christmas Cookies

The road to wellness is often bumpy and rough.  This delicious recipe reminds me of the Rocky Road recipe Mom made when I was younger. However now since I am an adult (and sensitive to nuts) I have to come up with my own twist on avoiding nuts in recipes.  When I found this recipe I was tickled; it did just that....it worked well for all.

Candy Cane Rocky Road
adapted from: http://tasteandseerecipe.blogspot.com/2013/12/candy-cane-marshmallow-fudge.html

1 (11.5oz) bag chocolate chips
1 (14oz) can sweetened condensed milk
1 t vanilla
3 cups mini marshmallows
1/2 cup crushed candy canes

Grease a piece of foil and place in a 9x13pan.  In a large bowl (microwave-safe) melt together chocolate and milk, stirring often.  Once melted completely stir in vanilla, marshmallows and candy canes.  Spread evenly into dish.  Cover and refridgerate.  Keep cold before serving.

Super Soft Moist & Delicious

Super soft cookies are always a big hit around here (even to the point of not eating dinner since one had too many cookies - ie SSP).  These cookies are absolutely delicious.  They would be the perfect accompaniment to any tea party.

Soft Sugar Cookies
adapted from: http://www.tasteofhome.com/recipes/mom-s-soft-sugar-cookies

1 3/4 cups sugar
1 cup butter, softened
4 egg yolks
2 eggs
1 t baking soda dissolved in 2T hot water
1 cup sour cream
4 cups flour (I had to kneed in about another half cup to make it manageable when rolling out)
1 t baking powder
1/2 t allspice

Cream together sugar, butter, (3/4 t salt - if not using salted butter), eggs, and egg yolks. Add sour cream and baking soda mixture at the same time.  Slowly add flour, baking powder and allspice.  Cover and refrigerate for at least 6 hours. Once really cold roll dough out on a well floured surface (about 1/4inch thick).  Cut out with floured cookie cutters.  Place on greased or lined cookied sheet. Bake at 350 for 8-10minutes.

Perfect (Addictive) Treats

With this oh-so-easy treat in the house (freezer), it is hard to eat just one piece.  For me one often turns into WAY more than ten...oops.  However I highly recommend making this recipe at least once during the year.  My mom gave me the recipe...awesomeness.  Make sure to store OUT OF SIGHT in freezer if you want it to last.

Cracker Cookies

adapted from: http://smittenkitchen.com/blog/2009/04/chocolate-caramel-crackers/

4 to 6 sheets of Matzo crackers (or saltines)*

1 cup UNSALTED butter

1 cup packed brown sugar

pinch of sea salt

1/2 t vanilla

1 1/2 cups chocolate chips

1 cup chopped and toasted nuts (my mom also adds coconut)

Preheat oven to 350.  Line a 11x17 baking sheet with foil...grease well.  Line with crackers to cover completely.  In a saucepan, melt butter and brown sugar together on medium heat. Boil EXACTLY 3 minutes, stirring all the while.  Remove from heat and stir in salt and vanilla.  Pour caramel (evenly as possible) over crackers. Bake for 15 minutes; watching carefully to ensure it does not burn.  Remove from oven and immediately top with chocolate chips.  Let rest 5 minutes.  Spread chocolate chips all over (should be melty-enough to spread).  Top with nuts,coconut or other toppings (I wonder if mini marshmallows might work to create 'smore like cookies).  Place in freezer to firm up (about 1 hour).  Break into pieces and store in airtight containers (zip bags work too) in fridge or freezer.
*NOTE: I have used club crackers and graham crackers with good results.

Christmas Cookies

I love making sweets (sometimes a little too much).  It seems like a rarely make the recipe the same the second time.  However cookies (especially Christmas cookies) I tend NOT to deviate from the recipe too much (unless it calls for something than we don't have or something of the sort).  Today's cookie is one I have been dying to try since I found it.  The butter is on the counter softening right now.

Chocolate-Dipped Orange Logs
adapted from: Easy Home Cooking Holiday Cookies

3 1/4 cups flour
1/8 t salt
1 cup butter, softened
1 cup sugar
2 eggs
1 1/2 t grated orange peel (I will have to use 1/2-1 t extract)
1 t vanilla
1 pkg (12oz) chocolate chips
1 1/2 cups finely chopped pecan pieces (I have sliced almonds from Costco)

Combine flour and salt in a bowl.  In a large mixing bowl cream together butter and sugar.  Add eggs one at a time, combining after each.  Add orange and vanilla.  Slowly add flour mixture until incorporated (will be loose crumbs).  Mush ingredients together and form together.  Make a large disk; cover in plastic wrap (place in fridge for 2 hours up to one day).
Preheat oven to 350.  Shape in logs (from 1 inch balls).  Place on ungreased cookie sheets (I ALWAYS grease no matter what a recipe says).  Bake until slightly golden on the bottom (top and sides will still be white and soft....these will 'crispify' as they cool). Cool cookies completely. Melt chocolate chips.  Dip one end of cookies in chocolate goodness.  Then sprinkle with nuts.  Place back on rack (best place on wax paper-lined cookie sheet). Chill about 5 minutes until completely hardened and set.  Store in a tightly sealed container. (I think I will continue to refrigerate so that they don't melt at room temperature.)

Ohhhh.....Ahhhh

I love anything and everything peppermint (even better when you combine it with a good old taste of chocolate along with it).  I love making peppermint bark...so easy and simple.  Almost could do it with my eyes closed (however that could end up disastrous)...almost.

Peppermint Bark
adapted from: http://www.simplyrecipes.com/recipes/peppermint_bark/

1 pound white chocolate (white almond bark works well too)
1/2 - 1 t peppermint extract (depending how minty you like too)
25 starlight mints, crushed (7 candy canes work well too) You can always add even more or less.
couple drops of red food coloring, optional

Melt white chocolate in a double boiler.  Stir until smooth.  Stir in peppermint extract.  Add crushed candies. Spread on large foil-lined (greased too) cookie sheet.  Swirl in color if desired.  Chill.  Break up into pieces.  Keep cold so it does not melt.

Perfection...The Love Of Spiciness (Of Gingerbread)

The smell of gingerbread is so Christmas-y. I love the smell.  These muffins intrigued me.  I wanted to make them in muffin tins so I had to look up a similar recipe that required a muffin tin (I did not want to have to go to the store to get any specialty pans.  I think and hope this recipe satisfies just as much.

Gingerbread Muffins with Lemon Glaze
adapted from: http://www.epicurious.com/recipes/food/views/Gingerbread-Muffins-with-Lemon-Glaze-104480
& http://beautifulmess46.blogspot.com/2012/12/twd-gingerbread-baby-cakes.html

Muffins
2 3/4 cups flour
2 1/2 t baking soda
1 T + 1/2 t ground ginger
1 t cinnamon
1/8 t ground cloves
1/2 t salt
1/2 cup unsalted butter, room temperature
1/2 cup + 2 T sugar
2 eggs
3/4 cup molasses
1 1/3 cups cold water

Lemon Glaze
1 3/4 cups powdered sugar
5 T fresh lemon juice

whipped cream

Preheat oven to 350.  Lightly butter muffin cups.  Whisk together flour, soda, ginger, cinnamon, cloves and salt.  Cream together butter and sugar in a large bowl.  Add eggs and beat well.  Add molasses; combine well.  Add half of dry ingredients; stir thoroughly.  Add other half and combine well again.  Gradually add water.  Divide batter evenly between 16 muffin cups.  Bake about 25 minutes until tester comes out clean.  Cool 10 minutes.  Remove from pans and. place over foil.  For glaze combine lemon juice and powdered sugar.  Drizzle warm muffins with lemon glaze (about 1 T each).  Top with whipped cream.

NOTE: I made these into 2-9inch cake pans.  Baked for 30minutes until knife came out clean. For the glaze, I used  this recipe, since I was out of powdered sugar.  I put between the layers and on top.  It was perfect

Warning: Tastes Like A York Peppermint Patty

I found this recipe a few weeks ago and thought it would be a perfect addition to our St Nicholas Day festivities.  It was so good but very rich (a small piece is perfect with that dollop of whipped cream).  This cake would be a perfect addition to a Christmas feast too. Enjoy!

Lethal Peppermint Chocolate Cake
adapted from: http://patentsgirl.blogspot.com/2012/11/let-them-eat-lethal-peppermint.html

Cake
1 pkg Devil's Food Cake (I used triple chocolate fudge)
3 T unsweetened cocoa powder
1 1/3 cup buttermilk
1/2 cup vegetable oil
3 eggs
1 t vanilla

Ganache
3/4 cup heavy cream
8oz chocolate chips
1 T peppermint extract

Frosting
1/4 cup butter, softened
1 1/2 cups powdered sugar
1 t peppermint extract
crushed candy canes (I did not use)

Combine cake mix, cocoa powder, buttermilk, oil, eggs in vanilla.  Pour into greased and floured 9 inch cake pans.  Bake at 350 for about 29 minutes.
Meanwhile prepare ganache.  Place cream in saucepan.  Bring to a boil, stirring constantly.  Pour hot milk over chocolate chips.  Stir until smooth.  Add peppermint extract, stirring until smooth again.  Let rest at room temperature (to thicken) while cake is baking and cooling.
In another bowl combine softened butter, powdered sugar, peppermint extract and milk.  Stir until a  thick consistency.
Once cake is cooled, place layer 1 on a large plate, spread with 1/3 ganache. Next add layer 2, then  top with frosting.  Add another layer of ganache on top of frosted cake.  (Save other 1/3 for another recipe or just eat by the spoonful).  Sprinkle with crushed candy canes.  Place in a cold place until ready to be served and after serving. (I kept mine on the deck - with it being SUPER cold outside - until serving time.)

What Are Your St Nicholas Day Traditions?

Growing up on the Eve of St Nicholas Day (Dec 5) we would put our shoes near the fireplace or door so St Nicholas could drop off goodies (or coal for us naughty ones).  It was always a pleasant treat to see what he had brought.  I remember baking cookies throughout the season of Advent as we prepared for Christmas.  I hope to continue that tradition with my children.  BAP loves doing this (or rather eating the cookie dough as it mixes).  SSP has no real idea of what is going on but is always excited to eat a cookie or three.  Last winter I found this recipe (in this magazine) but never got around to trying it.  I wish I had.  It is really good.  As you whip them up (and bake them), your mouth will water.

St Nicholas Cookies
adapted from: Sacred Feasts: From A Monastery Kitchen

2/3 cup butter
1/2 cup brown sugar
1 1/4 cup flour
1 1/2 t ground cinnamon
1/4 t ground anise
pinch of ginger (used close to 1/4 t)
pinch of nutmeg (omitted)
1/4 t baking powder
1 T vanilla
pinch of salt (if using un-salted butter)
2 T milk
1 cup sliced almonds (omitted)

Cream together butter and sugar.  Add milk and vanilla. In another bowl combine flour, cinnamon, anise, ginger, nutmeg, baking powder and salt (if using).  Mix the dry ingredients into the wet ones.  Wrap cookie dough in wax paper and put in the fridge for an hour to chill.  Preheat oven to 350.  Grease cookie sheets. With a lightly floured rolling pin, roll dough out to about 1/16 inch thickness on a lightly floured surface.  Cut dough into 1 1/2 inch by 2 1/2 inch rectangles (I just used a smaller cookie cutter). Place cookies on cookie sheets.  Brush with additional milk and gently press sliced almonds into cookies(omitted this whole step).  Bake for 10-12 minutes until firm (my hardened as they cooled since I took mine out a little early)

Christmas Cookies

Last year I mentioned our family tradition of making cookies with Mom throughout the season of Advent. I am trying to do it again this year with the munchkins.  This recipe was one of my favorites.  I think others are turned off from this mixture of strange combination of ingredients.  Just the same it is delicious.  These cookies were one of my grandma's specialties every year at Christmas.

Great Grandma D's GumDrop Cookies

1 cup butter/margarine, softened
1/2 cup sugar
1/2 cup brown sugar, packed
2 eggs
1 t vanilla
1/4 cup ketchup
2 3/4 cup flour
1/2 t soda
1/4 t salt
1 1/3 cup mini gum drops (1 1/2 pounds)

Preheat oven to 350.   Cream together butter and sugars.  Stir in eggs, vanilla and ketchup.  Combine flour, soda and salt in another bowl.  Mix into wet ingredients thoroughly.  Fold in gum drops.  Drop by 1/4 cup-fuls onto greased cookie sheet (I going to to try and make them smaller this year).  Bake 12-15 minutes until golden brown.

Refreshing Spring Time Yumminess

Even though I am late in posting this Easter dessert recipe, it is STILL technically Easter until Pentecost Sunday! Right?  These recipes are too good not to share with all you fellow cooks/bakers out there.  I hope you enjoy as we did.

Pizzelle Cookies
http://www.kingarthurflour.com/recipes/classic-pizzelle-recipe

3 large eggs
3/4 cup white sugar
3/8 t salt, omitted (since I use salted butter)
1 t vanilla
1 3/4 cup flour
2 t baking powder
1/2 cup butter, melted

Beat eggs, sugar, salt and vanilla together until just combined. Add dry ingredients.  Just still until smooth; don't over mix. Add butter stir again until just smooth, soft and thick.  Don't worry when the butter gets stiffer as it sits.
Preheat pizzelle iron. Place about 1 t worth of batter to each press then cook until desired brown-ness.  Remove to cooling rack.  You can roll them at this point before cooling completely to get desired shape. Repeat. Keep in an air tight container.


Cannoli Dip
adapted slightly from: http://www.onelovelylife.com/?p=4950

1 (15oz) whole milk ricotta
1/4 cup plain yogurt or sour cream
1/3 cup powdered sugar
1 t vanilla
1/4-1/2 t orange flavoring, optional
1/3 mini chocolate chips/shavings

Mix together ricotta, sour cream/yogurt, sugar and flavorings. Keep chilled until serving time.
Dollop on top of pizzelle cookies and and sprinkle with chocolate chips/shavings.

Christmas Cookies

Since the Christmas Season is still in full force, I better post a couple more Christmas Cookie recipes. (Or am I just ahead of the game for next Season?!) I made these cookies; everyone loved them who tried one (I never had the chance, but I am taking their word since they are all gone). BAP wants to make the pink cookies again. I am not sure if he is referring to these or just sugar cookies with good frosting. Either way, hopefully I will get a chance to make cookies with again soon.

Chocolate Thumbprints

from CookieMania

Cookie

2 oz unsweetened chocolate (I used Almond bark), melted and cooled (not until hard)

1 cup butter, softened

1 cup sugar

1 t vanilla

1/4 t salt

1 egg

2 1/2 cup flour

Filling

1/4 cup butter, softened

2 cups powdered sugar

1-2 T milk

1/2 t vanilla

2-3 drops red food coloring

1/2 cup crushed candy canes or starlight mints

Cream butter and sugar. Add vanilla, salt, chocolate and egg. Mix thoroughly. Add flour. Combine well. Refrigerate 1 hour.

Preheat oven to 375. Shape dough into small rounds. Place on greased cookie sheets. Dimple (with thimble or small measuring spoon). Bake 8-10 minutes. Cool completely on rack. If dimple shrunk during baking IMMEDIATELY on removing from oven, dimple again.

Cream butter and powdered sugar. Add milk, vanilla and food coloring. Should be thick and creamy. Place 1/2 t filling in each cookie dimple (after cookies are cooled). Sprinkle with crushed candy pieces. Let set up in fridge or outside on deck as I did.

Christmas Cookies

Yesterday I made the most delectable little goodies that I have made yet this Christmas season. I have always loved the taste of chocolate and mint together. (BAP must love it too since he always gravitates toward the mint chocolate chip ice cream. I am sure it does not have to do with the fact that "Green is my favorite color Mommy") Anyways, these are not green but they just plain irresistible.

Peppermint Oreo Truffles
http://www.handletheheat.com/2011/12/peppermint-oreo-truffles.html

1 (16.6 oz) package regular Oreos, crushed (even the filling, a food processor works well) - just over 3 1/2 sleeves if you get the Costco pack

6 regular size candy canes, crushed (spearmint starlight mints good too)

8 -10 oz cream cheese, room temperature

16 oz semi sweet chocolate (chocolate almond bark works well too), melted (after chilling rolled balls) {for the spearmint ones I dipped them in white chocolate)

Combine all ingredients (minus about 2 T crushed candy canes). Shape into balls. Place on a greased piece of parchment. Let chill (I put mine on my deck for an hour) until hardened. Dip chilled balls into melted chocolate. Sprinkle each piece with reserved candy cane after it takes its chocolate bath. Then chill again (again used my deck). After well chilled and hardened again. Place in an air tight container. Store in the refrigerator.

Christmas Cookies

Ever tried a recipe that came with a fancy new kitchen gadget? I have rarely found a recipe that I actually like (unless I tweak it A LOT). However a few years back I gave my youngest sister a cookie cutter of a polar bear from the zoo in Anchorage for Christmas. Mom and sister tried the recipe. They have just raved about how its the best recipe ever for sugar cookies. I had to try it...I was so good.

Polar Bear Cookies

http://www.alaskazoo.org/

1 1/2 cups butter, softened

2 cups sugar

4 eggs

1 t vanilla

(I add about 1/4 - 1/2 t almond extract too)

5 cups flour

2 t baking powder

1 t salt

Cream butter, sugar, eggs and extracts. Slowly incorporate flour, baking powder and salt. Cover and chill at least 1 hour. Roll out on a floured surface. Cut out desired shapes. Bake at 400 for about 6-8 minutes on greased cookie sheets.

Christmas Cookies

I love easy recipes, especially when the kiddos can involved. I love intricate recipes but if it takes too much time where the kiddos can get into something in the meantime; maybe its not a good idea. As I was perusing on of my cookbooks, I found a recipe for easy gingerbread men. It was so good too. I keep forgetting the toppings (raisins, red hots, etc) that we always had when we were little. Oh well, luckily the boys don't know the difference yet.

Easiest Gingerbread Men

Gooseberry Patch's Merry Christmas

1 (18.5 oz) Spice Cake Mix

1 cup flour

2 t ginger

2 eggs

1/3 cup oil

1/2 cup molasses

Mix all ingredients well. Chill in fridge for a couple hours. Use greased cookie sheets. Roll out (to 1/4 inch thick) and bake at 375 for about 8-10 minutes. (less if you a little chewier and longer for crispy).

For ultra-soft and delicious cookies, make these ones. This recipe is more intricate but very tasty especially with a glass of cold milk or something piping hot. This recipe can be also found on the back of the Grandma's Molasses Jar.

Grandma's Favorite Gingerbread People

3 cups flour

3/4 t baking soda

1/2 t ground cinnamon

1/8 t ground cloves

1/2 c butter, softened

1/2 c sugar

1 egg

1/2 cup molasses

1 t vanilla

1/8 t ground ginger

Cream together butter and sugar; add egg and molasses. Mix well. Combine flour, soda, cinnamon, and cloves in another bowl. Mix slowly and thoroughly into molasses mixture. Refrigerate at least 3 hours. Roll thin on a floured surface and cut as desired. Place on greased cookie sheets. Bake at 375 for about 5-6 minutes. Cool completely. Frost as desired.