Comments on: Holiday Cookie Challenge http://ivyarts.wordpress.com/2007/11/25/holiday-cookie-challenge/ Family, Art, Design, Fabric, Food, Fancy Thu, 31 Dec 2009 04:28:00 +0000 http://wordpress.com/ hourly 1 By: Amanda http://ivyarts.wordpress.com/2007/11/25/holiday-cookie-challenge/#comment-251 Amanda Tue, 18 Dec 2007 02:44:57 +0000 http://ivyarts.wordpress.com/2007/11/25/holiday-cookie-challenge/#comment-251 Not too sure if it's too late, but this recipe from my grandma is to die for (if you like cherries)! Cherry Flips 1 cup butter 1/2 cup icing sugar 2 egg yolks 2 cups flour 1/4 tsp salt 1-2 tsp almond extract 30 cherries, drained (keep juice) icing ingredients: 1 1/2 cups icing sugar 1/2 cup cherry juice Preheat oven to 325F. Cream butter, icing sugar and yolks. Beat well; stir in almond extract. Blend in flour & salt. Pinch off dough in pieces about the size of an egg yolk, and roll into a ball between palms. Flatten, and place a cherry in the centre. Fold the dough over the cherry and roll back into a ball (completely covering the cherry inside the dough). Place on greased baking sheet and bake 25 minutes or until golden. Once cooled, dip only the top of the cherry flips in icing (mix together icing sugar and juice). The recipe is handwritten by my grandma (which freaked my mom out too much to make these this year since my grandma passed away last New Year's Day..), and says to roll in fine coconut after dipping in the icing. But I never remember her actually doing this.. the flips would always only have the lovely pink icing on the tops of these delicious cookies. My mom has also made them with both red and green cherries to make a very festive dessert. Not too sure if it’s too late, but this recipe from my grandma is to die for (if you like cherries)!

Cherry Flips

1 cup butter
1/2 cup icing sugar
2 egg yolks
2 cups flour
1/4 tsp salt
1-2 tsp almond extract
30 cherries, drained (keep juice)

icing ingredients:
1 1/2 cups icing sugar
1/2 cup cherry juice

Preheat oven to 325F. Cream butter, icing sugar and yolks. Beat well; stir in almond extract. Blend in flour & salt. Pinch off dough in pieces about the size of an egg yolk, and roll into a ball between palms. Flatten, and place a cherry in the centre. Fold the dough over the cherry and roll back into a ball (completely covering the cherry inside the dough). Place on greased baking sheet and bake 25 minutes or until golden. Once cooled, dip only the top of the cherry flips in icing (mix together icing sugar and juice).

The recipe is handwritten by my grandma (which freaked my mom out too much to make these this year since my grandma passed away last New Year’s Day..), and says to roll in fine coconut after dipping in the icing. But I never remember her actually doing this.. the flips would always only have the lovely pink icing on the tops of these delicious cookies. My mom has also made them with both red and green cherries to make a very festive dessert.

]]> By: Frances http://ivyarts.wordpress.com/2007/11/25/holiday-cookie-challenge/#comment-175 Frances Mon, 26 Nov 2007 00:43:14 +0000 http://ivyarts.wordpress.com/2007/11/25/holiday-cookie-challenge/#comment-175 Ginger Nut Cookies A recipe from my grandmother Ingredients: ¾ cup shortening 1 cup sugar 1 egg 4 Tbl molasses 2 cups flour 2 tsp baking soda 1 tsp cinnamon, cloves, ginger, and salt. Directions: Preheat oven to 350. Cream shortening with sugar. Add egg and molasses. Beat well. Add sifted dry ingredients and mix well. Roll into small balls. Dip in sugar and place on greased cookies sheet, 2” apart. Bake 15 minutes. Recipe can be doubled. Ginger Nut Cookies
A recipe from my grandmother

Ingredients:
¾ cup shortening
1 cup sugar
1 egg
4 Tbl molasses
2 cups flour
2 tsp baking soda
1 tsp cinnamon, cloves, ginger, and salt.

Directions:
Preheat oven to 350. Cream shortening with sugar. Add egg and molasses. Beat well. Add sifted dry ingredients and mix well. Roll into small balls. Dip in sugar and place on greased cookies sheet, 2” apart. Bake 15 minutes. Recipe can be doubled.

]]> By: ivyarts http://ivyarts.wordpress.com/2007/11/25/holiday-cookie-challenge/#comment-173 ivyarts Sun, 25 Nov 2007 22:16:04 +0000 http://ivyarts.wordpress.com/2007/11/25/holiday-cookie-challenge/#comment-173 Thanks! They sound delicious. Also, Jodi was kind enough to enlighten me on Beehive syrup - it's a name brand of corn syrup. And you can adjust for a soft or crisp cookie with the cooking time. Thanks!
They sound delicious. Also, Jodi was kind enough to enlighten me on Beehive syrup – it’s a name brand of corn syrup. And you can adjust for a soft or crisp cookie with the cooking time.

]]> By: Jodi http://ivyarts.wordpress.com/2007/11/25/holiday-cookie-challenge/#comment-172 Jodi Sun, 25 Nov 2007 17:29:02 +0000 http://ivyarts.wordpress.com/2007/11/25/holiday-cookie-challenge/#comment-172 Gingerbread Cookies 1 1/2c margerine 2 c sugar 2 eggs 1/4c molasses 1/4c Beehive syrup 4c flour 2tsp baking soda 2tsp cinnamon 1tsp salt Combine margerine and sugar. Add eggs, molasses, and Beehive syrup. Add dry ingrediants. Dough can be kept in the fridge up to a week. Rolls nicely when cold or cool. Roll on floured surface. Cutters work best on dough. Bake for 10-15 minutes at 325-350F (depends on thickness of cookie). These cookies store very well in the freezer. In fact, they taste fantastic if you sneak some right out of the freezer. They can also be decorated with icing and whatnot for fun. Gingerbread Cookies

1 1/2c margerine
2 c sugar
2 eggs
1/4c molasses
1/4c Beehive syrup
4c flour
2tsp baking soda
2tsp cinnamon
1tsp salt

Combine margerine and sugar. Add eggs, molasses, and Beehive syrup. Add dry ingrediants. Dough can be kept in the fridge up to a week. Rolls nicely when cold or cool. Roll on floured surface. Cutters work best on dough. Bake for 10-15 minutes at 325-350F (depends on thickness of cookie).

These cookies store very well in the freezer. In fact, they taste fantastic if you sneak some right out of the freezer. They can also be decorated with icing and whatnot for fun.

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