Showing posts with label cookies. Show all posts
Showing posts with label cookies. Show all posts
Saturday, May 17, 2014
Red Velvet Peppermint Crinkle Cookies
Chewy and peppermint-y, these Red Velvet Peppermint Crinkle Cookies are the perfect holiday treat! What does this have to do with wild game cooking? You ask. Well, nothing... but, it kind of does. Ive never heard of a hunter who doesnt like cookies. Therefore, cookies fall under "hunting." Uh-huh. Since Rick and I are both feeling under the weather, we decided to bake these cookies last night. Thank you Cookin Cowgirl for sharing her recipe! I saw the recipe on her blog and knew that we just had to try it. You should too!
Servings: About 3 dozen cookies (36)
Prep Time: 5 minutes
Bake Time: 9 minutes + 1 minute cooling
Ingredients:
- 1 box Duncan Hines Red Velvet Cake Mix
- 6 tbs. unsalted butter
- 2 eggs
- 1 tsp. peppermint extract
- 1/2 cup crushed peppermint candy canes, plus extra for sprinkling
- 1/2 cup powdered sugar
- 1 tsp. cornstarch 
1. Preheat oven to 375 degrees F.
Melt 6 tbs. unsalted butter. Allow to cool.
3. In a shallow bowl/dish, mix together powdered sugar and cornstarch with a fork.
Drop a blob of cookie dough (about 1 1/2 - 2 tbs.) into the sugar mixture and roll into balls, covering the balls completely with powdered sugar.
Bake in batches because the cookies will spread.
Carefully move the cookies to cooling racks. Sprinkle with remaining crushed candy canes. Cool for at least 1 minute. The cookies will firm up but stay chewy.
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Thursday, March 20, 2014
Half moon cookies – Hálfmánar
My paternal grandmother always makes these for Christmas.
500 g flour
250 g sugar
200 g margarine
½ tsp hartshorn powder
1 tsp baking powder
1 egg
100 ml (2/5 cup) milk
Cardamom essence to taste
Rhubarb or other jam
Mix together sugar, baking powder, hartshorn powder and flour. Add soft butter and mix until crumbly. Add egg, milk and cardamom essesnce and knead until smooth. Store in a refrigerator until cold through (overnight is usual). Flatten with a rolling pin and cut out cookies with a glass or circular cookie cutter. Put about a teaspoonful of jam in the center of each cookie, fold cookies in half and press edges together with a fork. Arrange on a lightly floured baking sheet and bake at 200°C for 7-10 minutes, or until golden.
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500 g flour
250 g sugar
200 g margarine
½ tsp hartshorn powder
1 tsp baking powder
1 egg
100 ml (2/5 cup) milk
Cardamom essence to taste
Rhubarb or other jam
Mix together sugar, baking powder, hartshorn powder and flour. Add soft butter and mix until crumbly. Add egg, milk and cardamom essesnce and knead until smooth. Store in a refrigerator until cold through (overnight is usual). Flatten with a rolling pin and cut out cookies with a glass or circular cookie cutter. Put about a teaspoonful of jam in the center of each cookie, fold cookies in half and press edges together with a fork. Arrange on a lightly floured baking sheet and bake at 200°C for 7-10 minutes, or until golden.
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