I don't know where this recipe is from, but if you eat them fresh from the oven, they're sooo good and crispy, but if you leave them lightly covered for a couple of days, they become gorgeously soft! Ingredients: @ 1 cup shortening @ 1/2 cup sugar @ 1/2 cup packed brown sugar @ 2 eggs @ 1 1/2 teaspoons vanilla extract @ 2 3/4 cups all-purpose flour @ 1 teaspoon salt @ 1/2 teaspoon baking soda @ 1/2 cup crushed peppermint candies @
Directions: In a mixing bowl, cream shortening and sugars. Add the eggs, one by one, beating well after each addition. Beat in the vanilla. Combine the dry ingredients; gradually add them to the creamed mixture. Stir in the crushed candies. Then, EITHER shape into a 15" roll and wrap in plastic wrap, refrigerating for 4 hours or until firm. Unwrap and cut into 1/8" slices. OR roll your dough out flat, and, with a greased cookie cutter, cut out shapes, carefully pulling the excess dough away from the outside of the cookie cutter before removing it from the dough. Place each cookie 2" apart on an ungreased baking sheet. Bake at 375 degrees Fahrenheit for 6-8 minutes, until the edges brown (I find that, with my gas oven, 5:45 exactly is perfect). After they cool, ice them (sometimes I like to dye it pink) and dust the icing with any remaining candy pieces. MM! This makes, like, infinity cookies.
Directions: In a mixing bowl, cream shortening and sugars. Add the eggs, one by one, beating well after each addition. Beat in the vanilla. Combine the dry ingredients; gradually add them to the creamed mixture. Stir in the crushed candies. Then, EITHER shape into a 15" roll and wrap in plastic wrap, refrigerating for 4 hours or until firm. Unwrap and cut into 1/8" slices. OR roll your dough out flat, and, with a greased cookie cutter, cut out shapes, carefully pulling the excess dough away from the outside of the cookie cutter before removing it from the dough. Place each cookie 2" apart on an ungreased baking sheet. Bake at 375 degrees Fahrenheit for 6-8 minutes, until the edges brown (I find that, with my gas oven, 5:45 exactly is perfect). After they cool, ice them (sometimes I like to dye it pink) and dust the icing with any remaining candy pieces. MM! This makes, like, infinity cookies.
BUT--- I've come down with 5,000 bugs, and been told to stay home and do nothing or go to the hospital. This clip courtesy of my brother's saying, "You sweat that shite out of your system, or I'll fuckin' kick it out."
One of my favorite scenes from one of my favorite movies, featuring two of my favorite songs (Diane is singing the last line of a New Order song). And um, no. I'm not actually feeling anything like this, at all.
So... not being able to do anything outside of look at stuff, I decided to collect some of my favorite Christmas images from Flickr and make a very involved Christmas Card-- to be debuted soon! In my searching for images, I found this lovely from Lala a Gogo--
A caramel apple covered with festive sprinkles... easy-peasy, beautiful, delicious, somewhat healthful! ... and at this point I could use all the health I can get!
***it seems now that the economy is taking a downturn, that the popularity of and taste for the "rich guy" staple of monograms is tanking, big-time. I am unwittingly following suit with my plan to decorate cookies with a "goodwill toward men" message in lieu of monograms this year...
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2 comments:
Yet more proof of eerie twinhood: I've been down for the count with a nasty flu for two days, and only just feel human. Take care of you, lady.
Those look so yummy, if I was capable I'd take down the recipe and make some. :-)
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