Cut out recipe

MERRY CHRISTMAS

Im posting these recipes here for those who asked:)
Post pics:)

1 cup butter, softened
2 cups sugar
3 eggs
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
Directions:
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.

Cookies!!!!

Merry Christmas Everyone!

Just wanted to take a minute to wish you and your families a wonderful Christmas and Happy New Year. And to thank you all who follow me and leave me such kind comments. I have met a great bunch of gals thru blogging and I cherish each and everyone of you and our friendship very much!

So, onto my cookies! Wowie! Ive been baking straight since Saturday.

I started with Italian Pastry Shop Cookies.
If you have never had these, FIND SOME!
They are addicting!









I acutally cut my list down a bit, I just couldnt do it! I STILL have to wrap ALL of the kids gifts, which I will do tomorrow night after everyone is in bed.




If you like fat soft cutout cookies, let me know and Ill give you my recipe. I just use store bought cream cheese frosting and in vanilla and food coloring gel.



Onto a few other things..........
Sunday I noticed Doms eye was oozing and reddish. Now he has "pink eye". He has an apt tonite with the Dr. As I thought, Bella had it all along! Moms know best eh!??

We're still buried under a foot and half of snow but I am loving it. They are calling for temps in the 50s and rain on Christmas day....huh? Im hoping that changes!

So thats all in my lil corner of the world.

Wishing you a wonderful Christmas

Im dreaming of a white Christmas

And it looks like we're going to get it!

Im so excited!!

They are calling for 6-7" tonite into tomorrow.

I LOVE LOVE LOVE snow, hate driving in it but love watching it fall!

Here is my Buttermilk Cookie Recipe

1/2 cup shortening
1 cup sugar
1 egg
1 tsp vanilla
2 cups flour
1/2 tsp. baking soda
1/2 tsp. salt
3/4 cup buttermilk

Preheat oven to 350.

In medium bowl combine flour, baking soda and salt.
In large bowl cream together sugar, shortening, egg and vanilla.
Mix in dry ingredients alternately with buttermilk until well combined.
Chill dough for 1/2 hour.
Drop by teaspoon onto ungreased cookie sheet. Sprinkle cookies with cinnamon sugar or colored sugar.
Bake for about 10 minutes. Remove from cookie sheet immediatly.
Scrape cookie sheet after each sheet of cookies.

Another great recipe

Chocolate Covered Rum Cherries

Pitted with stems on Cherries, I get the gallon size
Rum - light or dark
Milk Chocolate

Drain about 3/4 of cherry juice and fill with rum. The longer you let these soak the better they are.

Melt milk chocolate in double boiler, drain cherries. Save juice for drinks:)
Pat dry with paper towel. Dip in chocolate, place on wax paper lined cookie sheet to dry. I just store mine in a container on the counter. They are SO good, but after a few you will start to feel it:)