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Oct. 7th, 2015
Halloween 2015: Kitchen Witch Wednesday
Oct. 7th, 2015 01:00 pmSounds of the Season:
Kitchen Witchery:
It's not a holiday without Wilton Vanilla Sugar cookies cut into shapes and frosted with Wilton Buttercream
Vanilla Sugar Cookies
1/2 c. butter
1/2 c. sugar
2 eggs
1 tsp. vanilla
2 3/4 c. flour
2 tsp baking powder
In large bowl, cream butter and sugar with electric mixer. Beat in eggs and vanilla. Add baking powder and flour
one cup at a time, mixing after each addition. Dough will be very stiff and it may be necessary to blend the last of the flour by hand. Do not chill dough! Divide dough into two balls. On floured surface, roll each ball into a 12" circle. Dough should be about 1/8" thick. Dip cookie cutters in flour before each use. Pick up dough around cookies. Bake on ungreased cookie sheets at 400° for 6-7 minutes.
Wilton Buttercream
1/2 c. solid vegetable shortening
1/2 c. softened butter or margarine
1 tsp. vanilla
4 c. confectioner's sugar
2 Tbsp. milk
In large mixing bowl, cream butter and shortening, with electric mixer. Add vanilla. Gradually add sugar, 1 c. at a time beating well on medium. Scrape sides and bottom frequently. When all sugar is in, icing will be dry. Add milk and beat on high until fluffy. Keep icing covered with damp cloth until ready to use. Can be refrigerated 3 weeks in airtight container. 3 cups.
Creepy Pics of the Day:
Hosted by Lord Summerisle, a witch in his own right
( Read more... )
Kitchen Witchery:
It's not a holiday without Wilton Vanilla Sugar cookies cut into shapes and frosted with Wilton Buttercream
Vanilla Sugar Cookies
1/2 c. butter
1/2 c. sugar
2 eggs
1 tsp. vanilla
2 3/4 c. flour
2 tsp baking powder
In large bowl, cream butter and sugar with electric mixer. Beat in eggs and vanilla. Add baking powder and flour
one cup at a time, mixing after each addition. Dough will be very stiff and it may be necessary to blend the last of the flour by hand. Do not chill dough! Divide dough into two balls. On floured surface, roll each ball into a 12" circle. Dough should be about 1/8" thick. Dip cookie cutters in flour before each use. Pick up dough around cookies. Bake on ungreased cookie sheets at 400° for 6-7 minutes.
Wilton Buttercream
1/2 c. solid vegetable shortening
1/2 c. softened butter or margarine
1 tsp. vanilla
4 c. confectioner's sugar
2 Tbsp. milk
In large mixing bowl, cream butter and shortening, with electric mixer. Add vanilla. Gradually add sugar, 1 c. at a time beating well on medium. Scrape sides and bottom frequently. When all sugar is in, icing will be dry. Add milk and beat on high until fluffy. Keep icing covered with damp cloth until ready to use. Can be refrigerated 3 weeks in airtight container. 3 cups.
Creepy Pics of the Day:
Hosted by Lord Summerisle, a witch in his own right
( Read more... )