HOLIDAY BAKING & COOKIE DECORATING
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Co-hosted by the Rotary Club of Plattsburgh and the Sunrise Rotary Club, Sue Leblanc-Durocher and Jim Snook of the Sunrise Rotary Club offer tips on holiday baking and cookie decorating. It was a fun evening. Some participants showcased their decorated cookies and several door prizes, including side wines donated by Dennis Bardelcik Smithfield Wine & Liquor, were given out.
Here are the cookies Sue baked for the Holiday Cookie Baking
#1. Sour Cream Cut-Out Cookies
Ingredients
1c. white sugar
1 c. real butter (room temperature)
2 eggs
1 c. dairy sour cream (do not use light or fat free)
1 tsp. baking soda
pinch of salt
4-1/2 or 5 c. flour
1 tbsp. vanilla extract
¼ tsp. ground nutmeg
Directions
Cream sugar and butter together. Add eggs, sour cream, and remaining ingredients. Chill dough at least eight hours. Roll ¼ to ½-inch thick and cut with desired shaped cutters. Bake at 350 degrees 8 to 10 minutes. Do not let these brown too much on the bottoms. Cool and frost if desired.
This recipe is from one of my Gooseberry Patch cookbooks.
#2. Pumpkin and White Chocolate Cookies
This is a very soft dough
Ingredients
3 c. flour
1 tsp baking soda
1 tsp. baking powder
1 tsp. ground ginger
1 tsp. allspice
Mix together and put aside.......
In a large bowl mix these next 6 ingredients.....
1 c. brown sugar
1 c. white sugar
1 c. vegetable oil
1 15oz. can of pumpkin
2 eggs
1 tsp. vanilla extract
Add the dry ingredients to this, stir, then add.....
1 c. of white chocolate chips
Directions
Lightly grease a cookie sheet, bake at 300 degrees for 8-10 minutes. Once cooled you can make cream cheese frosting and fill between two cookies for moon pies...
Ellen Bouchard...Enjoy!
Cream Cheese Frosting
Ingredients
½ c. butter, room temperature
8 oz. cream cheese, room temperature
4 c. confectioners' sugar
2 tsp. vanilla extract
Directions
Whip softened butter and cream cheese until blended. Add powdered sugar and vanilla, whip until creamy.
#3. Coconut Macaroons (Gluten free)
Ingredients
5-1/2 c. sweetened coconut flakes (not baking coconut- it is too dry)
1 14 oz. can of sweetened condensed milk
2 tsp. almond extract
Directions
Mix all ingredients together...
On a cookie sheet lined with parchment paper and grease, form balls with a regular or mini sized scoop. Pack the mixture tightly or it will spread out too much. Bake at 325- 350 degrees for about 10-12 minutes. These burn very easily, so please keep an eye on them. If they do spread out, take a fork and push them back together.
Now you can drizzle with dark chocolate, etc.
If you have any questions, please reach out to Sue, mycupofteacatering@gmail.com
Happy Baking!