Im posting these recipes here for those who asked:)
1 cup butter, softened
2 cups sugar
1 cup sour cream
1 teaspoon vanilla extract
5-3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, sour cream and vanilla. Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture and mix well. Cover and refrigerate overnight.
On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with floured cookie cutters. Place 1 in. apart on ungreased baking sheets. Bake at 375° for 12-15 minutes or until lightly browned. Remove to wire racks to cool.
Yield: about 6-1/2 dozen.
I roll my dough extra thick and cookies still hold their shape.
Italian Pastry Shop Cookies
1 can (8 ounces) almond paste
1 cup butter, softened
1 cup sugar
1 tsp vanilla extract
1/2 tsp almond extract
4 eggs, separated
2 cups all-purpose flour
20 drops red food coloring
20 drops green food coloring
1/4 cup seedless red raspberry jam
1/4 cup apricot jam
1 cup (6 ounces) semisweet chocolate chips
Line the pans with waxed paper
Place almond paste in a large mixing bowl; break up with a fork. Cream with butter, sugar and egg yolks until light, fluffy and smooth, stir in extracts. Stir in flour. In another mixing bowl, beat egg whites until soft peaks form. Fold into dough, mixing until thoroughly blended.
Divide dough into three portions (about 1-1/3 cups each). Color one portion with 20 drops of red food coloring and one with 20 drops of green; leave the remaining portion uncolored. Spread each portion into the prepared pans. Bake at 350° for 10-12minutes or until edges are light golden brown. Your wax paper will smoke a bit.
I bake mine a little less than time recommended because I leave cakes on cookie sheet until Im ready to assemble.
Invert 1st layer (red or green) onto wax paper lined board or on upside down cookie sheet; remove waxed paper. Once cool spread with raspberry jam. Place white layer on to and spread with apricot jam. Place final cake on top.
Cover layers with wax paper and a cookie sheet to compress layers together, refrigerate overnight.
The next day, trim all edges, melt chocolate in a double boiler. Spread over top layer; allow to harden. Cut into 1/2-in. strips across the width; then cut each strip into 4-5 pieces. Store in airtight containers. Yield: about 8 dozen.
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