Iced and Snowy Stars
On March 15, 2020 by Christy Larsen I love this shortbread recipe and use it shamelessly whenever I can. Every Christmas my mom would bring out special cookie cutters. The ones she used for shortbread. The mystery still remains why they were shaped like playing card suits and; how”spades” and “diamonds” scream Christmas I never thought to ask
perhaps I should have
She rolled the dough out thicker than usual, slightly underbaked them and half-dipped them in chocolate. They are perfect that way and are still my favorite way of eating them
They are also delightful rolled a bit thinner and baked a bit longer. When glazed with ivory tinted royal icing, and flavored with a bit of almond they are the best accompaniment to your morning cuppa.
Shortbread Cookies
1 cup butter–room temperature
3/4 cup sifted powdered sugar
1 tsp vanilla extract
1/2 tsp salt
2 cups flour
Beat sugar and butter until completely mixed together, but not light and fluffy. Add vanilla and salt and mix until just incorporated. Slowly stir in flour and only mix until just incorporated. Divide dough in 2 portions, wrap in plastic and place in the refrigerator for a few hours or overnight. When ready to bake, roll out and bake on parchment paper. Top with sprinkles or leave plain and bake at 325 until just starting to brown on the bottom. Once cooled you can dip in tempered chocolate or glaze with royal icing (alton brown recipe here), flavored as you choose.
Just a simple tip: I glaze the cookies using a pastry bag and let them dry. I then dip a small paintbrush in a bit of Everclear or vodka (or you can use extract) and gently swipe it across the top. I then immediately sprinkle the sugar on top. the liquid will evaporate almost immediately–but it will allow your sugar to stick without sinking into the icing.
Pecan Pralines
On December 15, 2014 by sixtyacrebakerPRAWWWWWWlines. Say it with me, and then get in the kitchen and make some. You won’t be disappointed. I Guarantee It.
This recipe came from my love of the sweet confection. I have been obsessed with the treat since my first visit to New Orleans way back when Emeril had a last name. I printed this recipe and a story to go with it on my previous blog, but they are so good, I thought they warranted their own page on Sixty Acre Baker. They make a perfect holiday (or any time of year, really) gift.
Pecan Pralines
1 quart heavy cream
3 cups granulated sugar
generous pinch of kosher salt
1 1/2 lbs toasted pecans
1 Tbs+ 1 tsp lemon juice
1 Tbs unsalted butter
2 tsp vanilla
In a heavy bottomed pan, stir together the cream, sugar and salt. Place on low to med-low heat and pop in a candy thermometer. Cook until thermometer reaches 234 degrees F. The wait between 220 and 234 is lengthy..don’t be tempted to up the heat to make it happen faster. You can pretty much leave it alone until it reaches 220, at 220, stay in the kitchen checking on it frequently. When it hits 230, watch it and start stirring, it will start to change colors at this point and you want to make sure the bottom doesn’t burn. There will be brown bits, but just mix them in. Stir, stir, stir. When it hits 234, take the pot off the heat, remove the thermometer and add the lemon juice, vanilla, butter and pecans. Stir to incorporate, then pop the thermometer back in and bring the temp back to 234. It will go a bit faster this time, keep an eye on it and stir continually to prevent burning on the bottom. When it hits 234, spoon it out in dollops (i use a soup spoon),onto parchment lined cookie sheets, or aluminum foil that has been sprayed or greased lightly.There are a lot of pecans in this, so make sure you get a nice mix of the caramelly goodness. One batch will make about 50 moderately sized pralines. They will look like caramel until you cool them. As they cool and sit, they will begin to get a bit cloudy. That is a good thing. You are not looking for chewy here.
Let cool for a few hours. They will keep for quite a while if you keep them in an airtight container in a dry place. Please, do not put in the fridge.
Snow Globe Cupcakes
On November 19, 2012 by sixtyacrebakerI love snow globes. When i see grand collections, a tinge of envy bubbles up; like plastic snowflakes in a whirl. It then turns to a settling calm, because, the last thing i need is another collection. Unless of course we are talking
edible. Like these little darlings. This is an incredibly simple project perfect for your holiday table.
Snow Globe Cupcakes
1 recipe of your favorite cupcake baked and cooled
my favorite
1 recipe of your favorite frosting
1 dozen plastic clear christmas balls
like these
cupcake toppers deer, trees, house in the woods; whatever your fancy
edible glitter in white
ribbon
imagination
using a sharp scissor or craft knife, cut the top off the ornament like so
Wash and dry the “globe” then sprinkle some of the edible glitter in the bottom. swirl it around. Most of the glitter will stick, what doesn’t will fall to the cupcake when you invert. If you want lots of “snow” in the globe, brush a bit of vodka on the inside of the globe, swirl the glitter. It will stick well, and the vodka will evaporate, eliminating any unwanted moisture. Frost the cupcake as you normally would, place your decorations on top, and carefully invert the globe over the top. Finish with a little bow
Gingerbread Side Cars
On December 6, 2011 by sixtyacrebakerI have made gingerbread villages, chateaus, and houses for as long as I can remember. Last year I spotted little gingerbread houses perched on a mug at a blog called Not Martha. as far as I can tell–this is her original idea. Giddy and obsessed, as i have been known to get, I went to Mike to beg for help. He agreed to make cookie cutters so i wouldn’t have to knife cut each piece. Blowtorch in one hand, pliers in the other, he made these.
I in turn, made these adorable side cars, for a hot mug of cocoa or glass of milk.
Use your favorite gingerbread cookie recipe and bake as directed. Cool, assemble and decorate. Tip: I plane the sides with a microplane to ensure straight edges. These attach quite easily with royal icing make it nice and stiff. The wreaths are also made from royal icing colored green and piped with a no.63 tip onto parchment paper. I used sprinkles for berries. Allow to dry overnight–remove carefully–attach with royal icing.
Chocolate Covered Gingerbread
On December 19, 2010 by sixtyacrebakerIt has been quite some time since I have made gingerbread cookies. With all the excitement around gingerbread houses and gingerbread cakes, in our house, the cookies take a back seat.
But I had a special request for the holiday season, so I must oblige.
Twist.My.Arm
I dusted off my cookie cutter and scoured my recipe archives, and found a fun idea in Nancy Baggett’s All American Cookie Book
I slightly altered the recipe, only very slightly. I think the cookie benefits from a bit of honey, and that the glaze needs a nice chocolate bump.
Chocolate Glazed Gingerbread
(adapted from all american cookie book)
6 1/2 cups flour (plus more if needed)
2 Tbs ground cinnamon
2 Tbs ground ginger *
1 tsp ground cloves
1 1/4 tsp kosher salt *
1/2 tsp baking powder
1 1/2 cups dark brown sugar *
1 cup unsalted butter–slightly softened
2 Tbs corn oil (or other flavorless oil)
1 1/4 cup molasses*
1/4 cup honey*
Whisk together the flour, cinnamon, ginger, cloves, salt and baking powder in a large bowl and set aside. In an electric mixer, beat together the brown sugar, butter, and oil until light and fluffy. Beat in molasses, honey and 2 1/2 Tbs water until well blended. Beat in half the flour mixture until well blended. Stir in the remaining flour. knead the dough until it becomes smooth and shiny. If dough is too stiff, you may add a bit more water, if too sticky, add flour. Divide dough into three pieces. Roll each piece in between pieces of wax or parchment paper to 1/4″ thick. Place in the refrigerator to firm up (about 3 hours). When ready to use, peel back the parchment from both sides and using a cookie cutter, stamp out design. Bake on a parchment lined cookie sheet for approximately 6-12 minutes at 350F. Keep a close eye. Let cool, then dip in chocolate glaze
Chocolate Luster Glaze
1 1/2 ounce unsweetened chocolate–coarsely chopped and melted*
3 1/4 cups powdered sugar
pinch kosher salt*
1/3 cup unsweetened cocoa powder*
1/3 cup water
1 Tbs light or dark corn syrup*
1 tsp vanilla extract
Heat the water and corn syrup in a sauce pan, over medium heat until it just comes to a boil. Remove from heat. Sift together the powdered sugar, salt and cocoa powder. Stir the hot syrup/water into the powdered sugar mixture and beat by hand until smooth and shiny. Toss in the vanilla and melted chocolate and beat again until smooth. Dip cookies or use an offset spatula to frost. Let cookies sit a minimum of 3 hours to ensure they are set. Decorate as desired.
the ingredients marked by * have been altered, or added by yours truly.
Gingerbread Biscotti
On December 12, 2010 by sixtyacrebakerI love this biscotti.
All.Year.’Round
2 3/4 -3 cups flour
1 tsp baking powder
1/4 tsp kosher salt
3 tsp ground ginger
2 tsp ground cinnamon
1/4 tsp ground cloves
3/4 cup + 5tsp granulated sugar
1/4 cup dark brown sugar
2 Tbs molasses
2 Tbs butter–melted and cooled
2 tsp vanilla
3 eggs
1 Tbs sugar + 1 tsp cinnamon mixed together
1 egg–gently whisked for glazing
Whisk together flour, baking powder, salt, ginger, cinnamon
I use a little royal icing to mimic the gild of gingerbread people, but it isn’t necessary.