Sunday, January 2, 2011

Elfin Shortbread Cookies Christmas Cookies 2010

Here's the recipe:

Elfin Shortbread Bites

from Simply Homemade Food Gifts

1 1/4 cups flour

3 TB sugar

1/2 cup butter

2 TB red and green sprinkles ( I did not use these)

If using a food processor, pulse the flour and sugar until blended.

Add in the butter until it all resembles fine crumbs.

Add the sprinkles and pulse just until the dough starts to come together. (Don't overdo it, or the dough will turn pink from the red sprinkles. Trust me on this one.)

Remove to a lightly floured surface and knead a few times until the dough forms a ball.

Pat the dough out into an 8x5 inch rectangle on a parchment lined baking sheet.

Cut the dough into 1/2 inch squares, and separate them on the baking sheet. (A bench scraper works really well for cutting them.)

If you're not using a food processor, mix the flour and sugar in a medium bowl. Cut in the butter until you get fine crumbs, stir in the sprinkles and knead until smooth. Continue with cutting and baking the cookies...

Bake at 325 for 12-14 minutes, and then transfer the cookies on the parchment to a cooling rack.

Store in a tightly covered container at room temp for up to three days or in the freezer for up to three months

Also for 2010 Cookies I  made Brownie bites( in mini muffin tins with Hershey's Hugs and Kisses) , pecan tassies:

 Sugar cookies and frosting:
The ingredients:

1 cup unsalted butter, softened

3/4 cup sugar

1 large egg

1 tsp. vanilla extract

1/4 tsp. salt

2-1/2 cups flour

Using an electric mixer at medium-high speed, cream the butter, gradually add the sugar. Beat in the egg until evenly mixed, then blend in the vanilla extract and salt.

Refrigerate dough 2-3 hours.

Cookie cut as desired. Bake at 350° for ~7 minutes.
Frost with a buttercream recipe.
I also made Heath Bar crunch.

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