Everybody knows the tune to my new theme song, but I had to add new words this year.
"All I want for Christmas is to wear warm sick...."
Tad is out making a chicken soup-crackers-and-gingerale-run, as well as picking up some new Christmas movies so we can all sit around puking and watching movies and being miserable together. Leidy brought it home. One down, five to go. Maybe we'll all be better in time to party for New Years!!
One can only hope....
23 December 2006
22 December 2006
candy cane cookies
1 C sugar
2/3 C butter
2 eggs
2 tsp peppermint extract
1 tsp vanilla
3 C unbleached all-purpose flour
2 tsp baking powder
red food color
oven - 350*
1 - Beat sugar and butter in large bowl until creamy. Beat in eggs, vanilla and peppermint extract. Combine flour and baking powder; add to wet ingredients.
2 - Divide dough in half; tint half with red food coloring. Wrap each half in plastic wrap and refrigerate at least 2 hours.
3 - Divide each half into 32-36 pieces. Roll each piece into a 5-inch rope. Twist 1 red and 1 white rope together and shape into candy cane or ring.
4 - Bake on parchment paper at 350* for 8-10 minutes. Cool before removing from pan. Store in airtight container. Both dough and finished cookies freeze very well, up to 3 months.
2/3 C butter
2 eggs
2 tsp peppermint extract
1 tsp vanilla
3 C unbleached all-purpose flour
2 tsp baking powder
red food color
oven - 350*
1 - Beat sugar and butter in large bowl until creamy. Beat in eggs, vanilla and peppermint extract. Combine flour and baking powder; add to wet ingredients.
2 - Divide dough in half; tint half with red food coloring. Wrap each half in plastic wrap and refrigerate at least 2 hours.
3 - Divide each half into 32-36 pieces. Roll each piece into a 5-inch rope. Twist 1 red and 1 white rope together and shape into candy cane or ring.
4 - Bake on parchment paper at 350* for 8-10 minutes. Cool before removing from pan. Store in airtight container. Both dough and finished cookies freeze very well, up to 3 months.
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