Its christmas time and i may not be having 12 cookies(not yet),i up to baking away galore...cookies ie.
Have bookmarked quite a few specailly for this season and finally managed to get my hands on some decent red & green food color(but not the paste & gel am looking for)
So kept the butter out before i left home(it had to be melted anyway)
I did wonder how a cookie could have 2 whole large eggs ,but as they baked & the aroma wandered whole home,i knew ...this was a sponge type cookie-smells & tastes exactly
This is a nice large cookie & the red,green & chocolate is fun to work with!!!
I begun with a 2 tone cookie and ended (happily) with a (supposedly) Christmas father ie Santa Claus(ok the green doesnt fit,but its christmas)cookie....
adapted from Martha Stewart(yeah her cookies rock)
1 cup all-purpose flour
2/3 cup cake flour, not self-rising
1/2 teaspoon baking powder
2 large eggs
3/4 cup granulated sugar
1/2 cup milk(i mixed in some cream here-like 1/2&1/2 kinda-little thicker)
6 tablespoons salted butter, melted and cooled
1/2 teaspoon pure vanilla extract
---I didn have cake flour so what i did is add a bit of cornflour (2 tbh /cup)to the 2/3rd ap flour
---other thing is that i substituted sugar for confectioners sugar(added crunch)so that has corn starch too.
---u can add lemon extract here as the original recipe calls for,i dont have so i might have tipped in lemon zest but i was on a lookout for pure vanilla buttery goodness)
---if u using unsalted butter ,tip 1/4 tsp salt
----i got exactly 10 cookies with an icecream scoop-jus scoop 'em on the tray-they puff up nicely and have a smooth finish.
---i smooth'd a few too before baking but they were uneven,the ones that are left puff with a smooth finish but to me the pics in the original recipe looked like they were a flat cookie
1)Sift all the flours,baking powder together & set aside.
2)Melt butter & set aside to cool.
3)WHisk eggs with sugar till light & fluffy
4)Add milk/cream and continue whisking.
5)the melted butter goes in now along with the extract & yeah whisk away...
6)Tip in all the sifted flour mix & stir to a smooth dough(kinda strechy,sticky)
7)Refrigerate for an hour or 2 till firm.
8)Line ur baking sheets & pre-heat the oven to 350 degrees when ur ready to bake.
9)drop em with an icecream scoop,3 inches apart.
Bake till done(the original recipe says 12-15 but my oven always almost fires up at double the time & also @my love for a crunch has me baking longer than usual),rotating trays inbetween.
FOR THE CHRISTMACY ICING...
NOW THE ORIGINAL RECIPE IS BELOW,BUT I DID A PLAIN COOKIE GLAZE,FOR 1, I DIDN HAVE CORN SYRUP & SECONDLY I WANTED A CHRISTMACY THEME
STIRRED IN SOME JUST BOILED WATER IN A CUP OF ICING SUGAR,TO DESIRED CONSISTENCY,STIR IN COLOR & UR DONE TO BEGIN HAVE FUM DECORATING!
i SKIPPED THE CHOCOLATE COZ I WANTED A RED & GREEN THEME....
HERE'S THE ORIGINAL.............
2 cups confectioners' sugar, sifted
2 tablespoons light corn syrup, plus more if needed
1 1/2 ounces bittersweet chocolate, melted(FOR HALF SIDE OF THE COOKIES FOR B&W COOKIES)
AM SENDING THESE CUTE(may i say dat please),CHRISTMAS COLORED COOKIE TO THE GORGEOUS EAT-A-CHRISTAMS COOKIE-ANNUAL EVENT HOSTED FOR THE 3RD TIME BY SUSAN @ FOOD BLOGGA.
AND HOP BY AND TO DROOL OVER AN ARRAY OF COOKIES AT THE ROUND UP HERE