Jan D'Atri joined us on Monday morning as always with some amazing but easy to make
Christmas cookies and candy. Here's the Facebook Live video in case you missed it!
BASIC STOCKING COOKIES
1 CUP SUGAR
1 CUP SHORTENING (OR BUTTER, OR COMBINATION)
1 LARGE EGG
1 8 OZ CARTON OF SOUR CREAM
1 TEASPOON VANILLA
4 3/4 CUPS FLOUR
1 TEASPOON BAKING SODA
1 TEASPOON BAKING POWDER
1/4 TEASPOON SALT
Directions: Cream shortening (or butter) and sugar. Beat until light and fluffy.
Add egg, beating until well blended. Stir in sour cream and vanilla, mixing well.
Combine flour, baking powder, soda and salt. Add to cream mixture and beat
well. Chill at least one hour. Cut out designs. Bake for 10-12 minutes at 350 degrees.
Ice with royal icing or frosting.
1 cup powdered sugar
1 teaspoon meringue powder or egg whites
1 tablespoon water (as needed)
Combine sugar and meringue powder (or egg whites) in mixing bowl. Beat on low speed,
adding water a few drops at a time, until desired consistency is achieved. MIxture should not be runny. Add food coloring and pipe or spoon onto cookies. Meringue powder can be found at kitchen supply or cake decorating stores.
Easy Shortbread Cookies
1 cup butter or margarine, softened
3/4 cup powdered sugar
2 tablespoons eggnog (or 1 teaspoon vanilla)
2 1/2 cups Gold Medal all purpose flour
Heat oven to 350 In large bowl, beat butter, powdered sugar, and vanilla with spoon.
Stir in flour. (If dough is crumbly, mix in 1-2 tablespoons butter or margarine, softened)
Roll dough 1/2 inch thick on lightly floured surface. Cut into small shapes by hand or
use cookie cutters. Place 1/2 inch apart on ungreased cookie sheet. Bake 14 - 16 minutes
or until set and bottoms are light golden brown. Immediately remove from cookie sheet to wire rack. Cool completely, about 30 minutes.