Because you asked….….recipes for my sugar cookies
which would go really good with
Some hot tea!
~Delicious cut-out cookies for any holiday or special occasion
~Yield approximately 30 cookies
1 ½ cups of confectioners sugar
1 cup butter
1 tsp vanilla
2 ½ cups all-purpose flour
1 tsp. baking soda
1 tsp. cream of tartar
Blend sugar and butter until smooth. Add the egg and vanilla, mix thoroughly. In a separate bowl, mix together dry ingredients. Blend into butter mixture.
Cover bowl and refrigerate dough 2 to 3 hours.
Preheat oven to 375*. Divide dough in half. Using one half of dough, return the other half to refrigerator. Roll 3/16 inch thick on floured surface.
Cut dough with cookie cutters which the edges have been dusted in flour. Sprinkle cookie with colored sugars if you are not adding icing later.
Place on parchment paper lined cookie sheet and bake 7-8 minutes or until delicately golden. Cool completely before icing.
Sugar Cookie Icing
~This icing dries hard and shiny with bright colors.
1 cup confectioners sugar
2 tsp. milk
2 tsp. light corn syrup
¼ tsp. almond or lemon extract
Assorted food colorings
In a small bowl stir together confectioners sugar and milk until smooth. Beat in corn syrup and extract until icing is smooth and glossy. If icing is too thick, add more corn syrup. Warning: If you get it too thin it will run off the cookies! Divide into separate small bowls and add food colorings to each, to the desired intensity of color darkness. Paint on the cookies. Add decorating sugars for sparkle before icing dries. One making of this icing only frosts about half of the above cookie recipe, but do not double….just make another batch when one is depleted.
Be creative….these cookies are great any time you wish to use your cookie cutters, whether they are for Valentine's Day, St. Patty’s Day, Halloween, Christmas, or any other special times you feel the need to celebrate sweetness!
I baked them for Christmas, but Valentine's Day is just around the corner! YaY!
It’s a Christmas Morning Caramel Roll
….prior to cooking…we got excited when it came out of the oven and did not get a photo of it cooked! Now…if you like cinnamon rolls, sticky buns, caramel, yummy gooiness, pecans or the combination of all these things…you will
Christmas Morning Caramel Roll
1 pkg. frozen “Rhodes” dinner rolls or similar brand (these are the rolls that have to rise) *******use ONLY 22 of the rolls!
1 cup brown sugar
¼ white sugar
½ tsp. cinnamon
1~ 3 oz. pkg. butterscotch dry pudding mix
½ cup chopped pecans
½ cup melted butter
Caramel ice-cream topping in the squirt bottle
Mix cinnamon and both sugars together. Spray a Bundt/tube pan with Pam and then add a layer of pecans, squirt of caramel topping, some rolls, a sprinkle of the cinnamon sugar mixture, and some of the dry pudding mix. Continue in this fashion of layering until all is used. Top with the melted butter, pouring all over the mountain of goodness.
Cover with plastic wrap or foil sprayed with Pam. Let rise over night on counter top.
Bake the next morning at 350* for approximately 35 minutes. Dump out upside down in a pretty Christmas bowl like the one below. Serve hot!
Dive into this gooey goodness and enjoy!
Warning…please remove precious child** before pouring in the Caramel Roll.