Saturday, February 12, 2011

Shakerwood's Christmas Cookies


1 cup butter (no substitutes), softened
1 cup sifted powdered sugar
1/8 tsp salt
2 teaspoons maraschino cherry liquid
1/4 teaspoon almond extract
2 1/4 cups all-purpose flour
1/2 cup maraschino cherries (chopped) I prefer mine chopped quite fine, so I run them through my small food processor
granulated sugar
48 Hershey's chocolate kisses

Heat oven to 325 degrees F. Beat butter in a mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add powdered sugar and salt; beat till combined. Beat in cherry liquid and almond extract till combined. Beat in flour until thoroughly mixed and then add cherries; mix well.

Shape dough into 1" balls and then roll in sugar. Place balls 2" apart on an ungreased cookie sheet. Bake 12 minutes. Remove from oven; press an unwrapped candy kiss on each cookie. Return cookies to oven and bake an additional 2 minutes or until cookies are lightly browned on the bottom. Transfer to wire racks; cool. Makes 48.

If you have just joined us, please visit the Christmas Quilt Along 2011 tab just under my header to see what today is all about.

Tuesday, February 1, 2011

Peanut Butter Bars

Peanut Butter Bars

1 c. butter, softened
1 c. sugar
1 c. brown sugar
2 eggs
1 c. peanut butter
2 tsp. vanilla
1 tsp. baking soda
1/2 tsp. salt
2 c. flour
2 c. oatmeal

Cream together butter and sugars, add eggs, peanut butter, and vanilla. Mix dry ingredients together, and add to the butter mixture. Press into a large (10x15)
jelly roll pan or cookie sheet. Bake at 350 degrees for 15-20 minutes until lightly golden brown along the edges. Let cool.
Frost with peanut butter (this usually uses up the rest of my peanut butter jar), and then with Chocolate Frosting (recipe below).

Chocolate Frosting

6 T. butter, softened
6 T. cocoa
2 2/3 c. powdered sugar
2 tsp. vanilla
2-3 T. milk

Beat butter and cocoa until blended. Gradually add powdered sugar, vanilla, and milk.