Monday, October 22, 2007

Cookies Cookies Cookies!

Imma bakin' some cookieeeeeeeeeeeeeeees!

Kristy bought me this wee tiny set of cookie cutters and chocolate molds today! They are cute to an extreme degree. She also purchased for my enjoyment and her tummy, a set of snowflake cookie cutters with all different shapes so you can cut out small sections and make your own snowflake designs! Its a bit early for that though so I just used the tiny wee ones tonight. I whipped up a few batches of lemon sugar cookies, enough to feed a pint size army. The dough is simple and with the brothers help on the grater it was in a stack of nice neat pats in about 15 minutes. I also made a tiny thumb print sort of cookie with a chocolate chip pushed down into the middle. Some sprinkles, and voila. One batch was just sacrificed as garnish on my fatherdears bowl of ice cream it seems...

Heres the recipe if you're interested.

Lemon Sugar Cookies

2 cups unbleached all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 1/4 teaspoons grated lemon peel
1 1/4 grated tangerine peel or orange peel
3/4 cup sugar
1 large egg

Sift flour, baking powder and salt into medium bowl. Using electric mixer, beat butter, lemon and orange zest, and sugar and beat until fluffy. Beat in egg. Using spoon, stir dry ingredients into the wet until mixture forms dough (dough will be soft). Divide dough into thirds. Gather each third into ball; flatten into disks. Wrap each disk in plastic and refrigerate until firm, about 4 hours. (Can be prepared 2 days ahead. Keep refrigerated. Let soften slightly, if necessary, before rolling out.)

Preheat the oven to 350°F. Generously flour work surface and rolling pin. Place 1 dough disk on work surface (keep remaining 2 dough disks refrigerated). Roll out dough to 1/8- to 1/4-inch thickness, frequently lifting and turning dough to prevent sticking. Cut out cookies. Transfer cookies to ungreased nonstick baking sheets, spacing 1/2 inch apart. Gather dough scraps together and reserve.

Repeat for reserved balls of dough.

Bake until cookies turn brown on edges, about 15 minutes. Let cookies stand on sheets 1 minute. Using metal spatula, transfer cookies to racks and cool completely.


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