12 days of Christmas packages and wonderful Santa ATC from Syd!!!!
Sunday, December 16, 2007
Wednesday, December 12, 2007
Here's what I've been doing lately
Putting up my Christmas village
Sending off some swaps!!!!
Thinking about.... getting a tree, putting up lihgts, and baking more cookies!!!
Tuesday, December 4, 2007
Holiday Baking
I've actually started baking cookies.....My son's girlfriend and I spent a Sunday making 4 different kinds of cookies. This one was my favorite and I will definately make more.
CHAI SHORTBREAD
1 1/2 cups all-purpose flour
1/8 tsp. salt
1/8 ground cardamom\1/8 tsp. cinnamon
dash of cloves
dash of freshly ground pepper
3/4 cup powdered sugar
10 tbl. butter,softened
1 tbl. ice water
1. lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients(through pepper), stirring well with whisk. Place sugar and butter in a meduim bowl; beat with a mixer at medium at medium speed until light and fluffy. Gradually add flour mixture to butter mixture, beating at low speed just until combined(mixture will appear crumbly). Sprinkle dough with 1 tablespoon ice water; toss with a fork. Divide dough in half. Shape dough into 2 (6-inch logs: wrap each log in plastic wrap. Chill 1 hour or so until firm.
2. Preheat oven to 375
3. Unwrap dough logs. Crafefully cut each log into 18 slices using a serrated knife. Place dough circles 2 inches apart on baking sheets lined with parchment paper. Bake at 375 for 10 min. cool on pans 5 minutes. Remove cookies from pans: cool completely on wire racks. Yeild: 3 dozen
(from Cooking Light Dec.07)
CHAI SHORTBREAD
1 1/2 cups all-purpose flour
1/8 tsp. salt
1/8 ground cardamom\1/8 tsp. cinnamon
dash of cloves
dash of freshly ground pepper
3/4 cup powdered sugar
10 tbl. butter,softened
1 tbl. ice water
1. lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients(through pepper), stirring well with whisk. Place sugar and butter in a meduim bowl; beat with a mixer at medium at medium speed until light and fluffy. Gradually add flour mixture to butter mixture, beating at low speed just until combined(mixture will appear crumbly). Sprinkle dough with 1 tablespoon ice water; toss with a fork. Divide dough in half. Shape dough into 2 (6-inch logs: wrap each log in plastic wrap. Chill 1 hour or so until firm.
2. Preheat oven to 375
3. Unwrap dough logs. Crafefully cut each log into 18 slices using a serrated knife. Place dough circles 2 inches apart on baking sheets lined with parchment paper. Bake at 375 for 10 min. cool on pans 5 minutes. Remove cookies from pans: cool completely on wire racks. Yeild: 3 dozen
(from Cooking Light Dec.07)
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