Yuletide Youtube: Sunday Sweets
Dec. 6th, 2015 09:02 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
valarltdToday is both St. Nicholas Day and Hanukkah. So I'm blending holidays since neither is my religion.
Sounds of the Season:
And how can I resist The Maccabeats?
Merry Moments:
Sunday Sweets:
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.
Sounds of the Season:
And how can I resist The Maccabeats?
Merry Moments:
Sunday Sweets:
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.
