Recipes

Here's the two recipes we talked about yesterday during my Stamp with Chic n Scratch on Ustream.

The first one is from Gail Woods and her recipe is for Lemon Whispers Cookies.

1/2   C. confectioners' Sugar
1      C. butter (cannot sub margarine)
2      C. all purpose flour ( we used to have to use plain and add
          soda and baking flour, but all purpose works fine)
1       tsp. of lemon zest (we used fresh)
1       tsp. of salt
 Optional:  1 tsp of fresh lemon juice if you want more lemony flavor)
Pre-heat oven to 400 degrees, use middle rack in oven
In Medium/Large Bowl
Mix butter and confectioners' sugar together well. Optional: Add lemon juice if desired now)
Stir in lemon zest, flour and salt, and mix together.  Cover bowl and put in fridge for about 1 hour.
Take out of fridge and drop tsp of cookie dough onto non-stick cookie sheet (can use a LITTLE PAM) if cookie sheet is not "seasoned"
Place about 1 inch apart.  Press down  lightly.  Bake until edges turn barely brown, about 5-8 minutes.  Remove and cool on wire rack.
Put in tightly sealed container. (I put half a piece of white bread into container to keep cookies soft).

Thanks Gail!! I can't wait to make my first patch!!

The next recipe is one I make every year!!  It's in my top three most favorite cookies in the whole world. (1st place goes to Dream Cookies, 2nd place to my mother in laws green trees spritz cookies.)

Here's the recipe for the Christmas Bell Cookies
Ingredients are:
2/3 cp unsalted butter, softened 
3/4 cp sugar
1 lg egg
1 tsp orange peel
1 tsp vanilla
2 cps all purpose flour
1-1/2 tsp baking powder
30 maraschino cherries, halved

Beat butter in large mixing bowl until creamy.  Add sugar and beat well.  Add orange peel, egg & vanilla, beating until well blended.  Combine flour and baking powder in a separate bowl and gradually add it to the butter mixture, beat until well blended.
Cover and chill for 30 minutes (not much longer than that or it will harden and you will have a hard time rolling it out).
Shape dough into 2 rolls. Wrap rolls in Saran wrap and chill for 8 hours.  Cut into 1/4" slices and place on un-greased cookie sheet.  Place one cherry on top of each cookie and Bake at 350% for 10 to 12 minutes.
Makes 5 dozen cookies 🙂

Have a fantastic Sunday and I'll see you tomorrow!

p.s. Congrats Angie your number was drawn to win the Make n Take kit.  Please email me your address and I'll ship it out asap.  See comment below…..