Saturday morning was spent at work - 3 music classes jumping and bouncing around with lots of little ones. Saturday afternoon we went curling with one of Jonathan's high school friends for her birthday celebration. What a cool day. Super fun but harder work sweeping those rocks than I ever thought it would be. And then, if it could get any busier my evening was spent baking ALL THE COOKIES.
I wanted to make cookies for all of my piano students to make little treat bags for everybody, with maybe some leftovers for our own Christmas treats!
After some recipe research I decided I would make 4 different kinds of cookies - Thank you Taste of Home for your 'Best Loved Cookies and Candies 2010' issue.
1. Swirled Mint Cookies
Yummy mint and very soft cookies with the added bonus of the cool colours all mixed in. Easier to do than I first thought!
Taken from my magazine here's the recipe that makes 4 dozen:
1/2 cup butter, softened
1/2 cup reduced-fat butter, softened (I used light margerine for this - perfect option as well as healthier!)
3/4 cup plus 1 tablespoon sugar
1 teaspoon vanilla extract
1/2 teaspoon peppermin extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
10-20 drops red food colouring and 10-20 drops green food colouring
1. Cream butters and 3/4 sugar in large bowl until light and fluffy. Beat in egg and extracts. Combine the flour, baking powder and salt; gradually add to creamed mixture and mix well.
2. Divide dough into thirds. Stir red food colouring into one portion, green into another and leave remaining dough plain. Cover and refrigerate for at least 1 hour (during that time I began work on another cookie dough - bowls, dough and baking trays were continually being rotated that evening!)
3. Divide each portion of dough into four equal pieces. Roll each piece into a 12-inch rope. Place a red, green and plain rope next to each other. Cut through all three rope at 1-inch interval 0 forming sets of three differently coloured doughs. Repeat.
4. Roll each set of doughs into a ball, place 3-inches apart on ungreased baking sheet. Flatten to 1/8-inch thickness with a glass dipped in remaining sugar.
5. Bake at 375° for 8-10 minutes or until bottoms are lightly browned. Remove to wire racks to cool.
2. Crisp Sugar Cookies