It’s finals week at school, but if we’re friends on social media, you might know that I’ve made some time to bake some Christmas goodies. I baked for a little party that I had over the weekend, and I also made other sweet treats to mail to friends along with their Christmas cards today.
In addition to cookies, I made some candied pecans and pecan pralines because they’re tasty and easy to mail.
This week I want to do something different. Instead of asking lots of questions, I’d love to exchange tasty holiday recipes. If you’re not savvy in the kitchen, share something (or a few things) that you’d want to eat.
If you’ve taken part in FMM then you know the rules. If you’re new, please take a moment to answer this week’s question on your own blog then add your link in the comments section here at: www.alltheweigh.com so we can all see your FMM questions and answers. Please invite your blog readers to add their links here too so everyone has to opportunity to be seen. The idea is to connect with other awesome bloggers so take a moment to post your own FMM post and comment on a couple of other posts. Now it’s time for this week’s topic!
Share Your Favorite Holiday Recipe
Wilton Roll-Out Sugar Cookies
1/2 c. butter
1 c. sugar
1 3/4 c. flour
1 tsp. baking powder
1 tbsn. milk
1/2 tsp. vanilla
1/4 tsp. salt
Preheat oven to 350 degrees. Cream butter and sugar then add egg and mix. Add remaining ingredients and mix until smooth. Refrigerate dough for at least 2 hours (I prefer four or more hours.)
Roll out the dough about 1/8 in. thick on lightly floured surface, dip cutters in flour before each use. Place cookies on ungreased cookie sheet and bake for 12 – 15 minutes until golden. Place on cooling rack for 5 minutes before removing from sheet then cool completely. Makes 24-30 cookies. Ice as desired.
Note: I usually lay out foil all over the counter so when I’m done with the flour and stuff, all I have to do it carefully roll up the foil so I don’t have a huge mess. I also usually double this recipe when I’m making it. I don’t do that with many recipes, but it’s fine for this one.
Shiny Royal Icing
1/4 c warm water
1 tbsp light corn syrup
3 c powdered sugar (more, if needed)
Stir warm water, corn syrup, and almond extract together in a small bowl until corn syrup and extract have dissolved. Place confectioners’ sugar into a separate bowl and add liquid ingredients. Beat with an electric mixer on low speed until royal icing is smooth.
Note: If you want to outline the cookies (which I highly recommend even though I didn’t do it with these) just add powdered sugar until it’s thick enough to firm up nicely. I usually just eyeball that. Let it dry a little before flooding (filling in) the cookie.
Now it’s your turn to answer this week’s question! Don’t forget to come back and link up in the comments! Happy Monday! 🙂