Well, I'm back, sort of. First the move and then a trip to NYC to see my daughter. I will be sure to tell you about the restaurants when I have time. Deeeeevine!
As far as the move is concerned, you really don't want to know what the house looks like. No boxes unpacked, furniture stacked in the middle of rooms while painters are working. Will I be ready for Christmas? I doubt it. Isn't there a movie called The Nightmare Before Christmas? It applies here. :)
Anyway....I do have lots of Christmas cookie recipes to post. Here's the first:
Are you impressed with that photo? I knew you would be. These actually came out perfectly....no screw ups. First attempt, too. I'm not certain, but I think I found this recipe last year; the link doesn't seem to work, that's why I'm in doubt. Of course, it's Martha Stewart. And my best guess is it was in her magazine, Living. Whether you like her or not, she sure knows how to throw a holiday! It was great fun making these and they taste fabulous....this from someone who doesn't even like chocolate! But there's something about peppermint and chocolate teamed that gets me every time.
Chocolate and Peppermint Stars
From Martha Stewart
Ingredients:
20 round hard peppermint candies
1 1/4 cup all purpose flour
3/4 cup unsweetened Dutch-process cocoa powder
1/8 teaspoon salt
1 1/2 sticks butter, room temperature
1 cup sugar
1 large egg
1/2 teaspoon vanilla extract
Method:
Finely grind peppermint candies in a food processor.
Whisk together flour, cocoa, and salt in a bowl.
Beat butter and sugar with a mixer on medium speed until combined, about 3 minutes. Beat in egg, vanilla and beat for 1 minute. Reduce speed to low and gradually beat in flour mixture. until combined,about 2 minutes. Shape dough into a disk and wrap in plastic wrap. Refrigerate until firm, at least 2 hours.
Roll out dough to a 1/8 in. thickness on a lightly floured surface. Transfer to a baking sheet and refrigerate until firm, at least 30 minuts.
Preheat oven to 325. Using a cookie cutter that has a smaller counterpart to use for removing the interior space. Cut out shapes and transfer to a parchent lined baking sheets. Space about 1 in. apart. bake until slightly firm, 12 to 15 minutes.
Remove cookies from oven and fill the center of each cookie with ground peppermints. Bake until candy melts, about 6 minutes. Let cookies cool on sheets set on wire rack for 10 minutes. Transfer cookies to rack and let cool completely.
Dough can be refrigerated for up to 2 weeks and frozen for up to 1 month. Thaw before using.
Cookies can be stored at room temperature for up to 3 days.
Linzer cookie cutters are good for these cookies.
Yeild will vary depending on the cookie cutter used.
