Rich Roll-Out Cookies
1 Cup Unsalted Butter (2 Cubes)
2/3 Cup Sugar
2 1/2 Cups Sifted Four
1/2 Teaspoon Salt
1 Teaspoon Vanilla
Cream together the butter and sugar.
Add the egg and vanilla. Beat until the mixture is light and creamy.
Combine the flour and salt into the wet ingredients and blend together.
Cover and Chill dough 3 to 4 Hours before rolling.
Roll out dough to an 1/8 of an inch thickness.
Cut out shapes and place on a cookie sheet, lined with parchment paper.
Bake in a preheated 350 degree oven for 8 to 10 minutes. *They will be done when slightly browned.
Let cool on a rack and then frost.
4 Cups of Confectioner's Sugar
2/3 Cup of Butter
4 Tablespoons of Cold Milk
Cream butter on high.
Lower the speed and begin adding the confectioner's sugar.
When all sugar is added, begin adding 1 tablespoon of cold milk to the mixture, at a time. You want the frosting to be creamy, but not dripping. Keep adding the milk until you get the right consistency.
Divide up the frosting into different bowls and add the food colorings. Mix the color in thoroughly.
Now, the fun part...decorate!
Once frosted, I cover with clean dishcloths to keep the cookie crisp and the frosting set.
To give away, I place in boxes or on trays, covered with plastic wrap.
*Click on Christmas Memories, my blog post that talks about this recipe.
Molasses Popcorn Balls
Start by popping 2 quarts of good quality popcorn.
Pour popped corn onto a couple of cookie sheets and remove all un-popped kernels.
In a heavy bottomed pot, add:
1/2 cube of margarine
1/2 teaspoon baking soda
1 medium size jar of molasses (Grandma's brand is best)
Cook the margarine, baking soda and molasses over medium heat, stirring often. *It will take around 10 to 12 minutes to bring it to a rolling boil. Stir often to prevent burning.
The molasses mixture is ready when you drop a 1/2 teaspoon of the mixture into a cup of cold water and it balls up.
Pour the bubbly hot mixture over the popped corn and begin mixing. *The mixture is very hot, so be careful. Once thoroughly mixed, dampen your hands and gently press the mixture into balls.
Place each ball into individual plastic bags or plastic wrap.
When finished, you can place them in a lined pumpkin basket, a witches' cauldron, or a decorative box.
1 Cube of Butter & 1 Cube of Margarine, cut into small pieces
4 Cups of Sugar
1 - 12 ounce can of Carnation Evaporated Milk
30 Large Marshmallows, cut in half
1 Teaspoon Vanilla
18 Ounces of Semisweet Chocolate Chips (I like to use Guittard)
2 Cups Walnuts, Chopped
Prepare ahead of time the following:
Butter the bottom and sides of a 9 X 13 glass baking dish.
Cut the 30 marshmallows and measure out the chocolate chips and the nuts.
Cut the butter and margarine into small squares.
In a large, heavy-bottomed pan, cook the Evaporated Milk and the Sugar together, over medium heat, stirring constantly - until you see a small rolling boil. Once you get to this point, set a timer for 10 minutes.
Continue Stirring the mixture for 8 of the 10 minutes, then add the butter and margarine the last 2 minutes.
After the 10 minutes, remove the mixture from the heat.
Immediately, add the marshmallows, chocolate chips, nuts, and vanilla. (Always add the ingredients in this order, so that the marshmallows and chocolate chips melt quickly. It's easier on your arms!!
Stir until all ingredients are combined and smooth, then pour into the prepared baking dish.
Let cool and cut into squares.