Monday, September 5, 2016

Angeletti

makes 3 dozen

8 tablespoons unsalted butter, softened
1/2 cup granulated sugar
1/2 teaspoon vanilla extract
2 eggs
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt

glaze
1 1/3 cups powdered sugar
2 tablespoons milk or water
1/2 teaspoon vanilla extract
sprinkles for decoration

Heat oven to 375°F.
Line a baking sheet with parchment.
Whisk butter, granulated sugar, vanilla, and eggs together.
Add in flour, baking powder, and salt and mix until just combined, do not overmix.
With floured hands, roll tablespoonfuls of dough into balls and place baking sheet, spacing about 2 inches apart.
Bake 7 to 8 minutes or until puffed and the bottoms are pale golden.
Transfer to a rack to cool completely.
Make the glaze by whisking powdered sugar, milk, and vanilla until the mixture forms a thick but pourable glaze, (add more milk if necessary.
Dip the top of each cookie into glaze. Place on wire rack, glazed side up.
Sprinkle with sprinkles.
Allow to set about 20 minutes.
Store the cookies in an airtight container at room temperature up to 5 days.

Tuesday, July 12, 2016

Apple Rum Raisin Cookies

makes about 3 dozen

1 cup apples, peeled, cored and finely chopped
1 cup raisins
1/4 cup plus 2 tablespoons rum
1 teaspoon vanilla
2 cups sifted all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 cup solid vegetable shortening
1-1/3 cups packed brown sugar
1 egg

glaze
1-1/2 cups sifted powdered sugar
1 tablespoon butter, softened
1/2 teaspoon vanilla extract
2-1/2 tablespoons half-and-half

Preheat oven to 400F. Lightly grease a cookie sheet. Combine apples, raisins, rum, and vanilla. Set aside. Combine the flour, baking soda, salt, cinnamon, cloves and nutmeg. Set aside. Beat shortening and brown sugar together until light and fluffy. Beat in the egg. Stir in the dry ingredients and the apple-raisin mixture until combined. Drop by the spoonful onto a baking sheet about 2 inches apart. Bake 10-12 minutes. Remove cookies to a wire rack and while still warm and spread with glaze.

Glaze: Combine powdered sugar, butter, vanilla and enough cream to make glaze of spreading consistency. Beat until smooth.

Friday, March 18, 2016

Brunscrackers

1 cup butter
1 cup granulated sugar
2 tablespoons honey
1 teaspoons vanilla
2 cups all-purpose flour
1 teaspoon baking soda
granulated sugar for rolling

Preheat oven to 300F.
Lightly grease a cookie sheet.
Cream butter with sugar and honey.
Cream in vanilla.
Mix in flour and baking soda.
Roll into small balls, roll in sugar, then and place on a cookie sheet.
Flatten dough balls.
Bake 10 minutes or until light brown.