An egg yolk based "paint" that provides a semi-gloss colouration for the kids to use on the cookies.

1 egg yolk
1/4 teaspoon (more or less) water
food colouring - paste or liquid

Separate the yolk from the white of the egg (if not using the whites for something else you are baking, I recommend cooking them in the microwave or on the stove - no butter/marg/oil - water or dry-fry - and crumbling them up and putting them out for the birds as well as the crushed, dried shells - good source of calcium for those that will be laying eggs in the Spring) ... add the water, use a whisk to mix up. Add food colouring until you get the desired colour you want - the colour will be lighter once painted than what you see in your cup/bowl/container.

Cover with plastic wrap when not in use - if it starts to thicken too much or begins otherwise drying, simply add more water.

I found that one yolk doesn't go far, so we were using one yolk per colour. I also found it easier to use a teaspoon to scoop "paint" onto the cookies for larger areas to be painted.

Excess coloured yolk/water: again, cook it and crumble or otherwise chop it up and put it out for the birds - the yolk contains more calcium and stuff.

Eggnog Snickerdoodles

2 1/4 cups all-purpose flour
1/4 teaspoon salt
2 teaspoons cream of tartar
1 teaspoon baking soda
1 1/2 cups sugar
1 cup butter, softened
1/2 teaspoon rum extract
1/2 teaspoon brandy extract
2 eggs
1 teaspoon nutmeg
1/4 cup colored (or plain) sugar

Heat oven to 400°F. In large mixer bowl, combine all cookie ingredients (except 1/4 cup colored or plain sugar and nutmeg). Beat at low speed, scraping bowl often, until well mixed. Combine the 1/4 cup colored sugar with the nutmeg; set aside. Shape rounded teaspoonfuls of dough into 1-inch balls; roll in sugar mixture. Place 2 inches apart on ungreased cookie sheets. Bake for 8 to 10 minutes, or until edges are lightly browned.

Serving Size: 48<

from: http://www.foodtv.com
12 Days of Cookies

Stained Glass Cookies
Recipe Courtesy Jill Novatt of the Food Network Kitchens

1 cup sugar
2 sticks butter
2 eggs
1 tsp vanilla
3 cups flour
assorted brightly colored, hard candies
1 { 2 to 3 inch } star cookie cutter
1 small triangle cookie cutter

Preheat oven to 350° degrees F. In a mixer with a paddle attachment, cream the sugar and butter until smooth. Add the egg and the vanilla extract.
Mix in the flour.
Remove the dough from the mixer and press into a rectangular shape.
Wrap in plastic wrap and refrigerate for at least 1 hour.
Remove from the refrigerator and cut dough into 1/3.
Roll out dough, 1 piece at a time to a 3/16 inch thickness.
Cut out as many large stars as possible.
Repeat with all of the dough.
Cut a small triangle out of each the arms on each star.
Place the hard candy, by color, into small plastic bags.
Place a towel over the bags and crush the candy with a meat mallet.
Place all of the cookies on parchment lined sheet pans.
In each of the triangle holes, fill with different colors of crushed hard candy.
Bake in the oven for 10 to 15 minutes or until lightly golden brown, and the candy has melted.

Yield: approximately 4 dozen cookies
Prep Time: 1 hour 15 minutes
Cook Time: 15 minutes

Benne Crescent Cookies
Recipe courtesy Tanya Holland

¾ cup benne ( sesame ) seeds*
¾ cup ( 6 ounces ) butter, softened
¼ cup sugar
¼ cup packed light brown sugar
1 tsp vanilla extract
2 Tbs maple syrup
¼ tsp salt
2 cups all-purpose flour
confectioners' sugar

Preheat oven to 300° degrees.
Spread seeds on a baking sheet.
Toast at 300° degrees for 15 minutes
until toasted evenly or golden brown.

Beat the butter, sugar, and brown sugar in mixing bowl until creamy.
Blend in the vanilla, maple syrup and salt.
Stir in the flour and benne seeds and mix well.
Roll into cylinder, wrap in plastic film and chill for 1 hour or more.

Preheat oven to 325° degrees.
Slice into 1/8-inch thick rounds ( approximately tablespoon size ),
roll and shape into crescents
and bake cookies on nonstick or parchment-lined baking sheet until light brown, approximately 12 minutes.
Cool slightly and roll warm cookies in confectioners' sugar.

*Cook's Note: Buy hulled raw seeds in bulk from a natural foods store.

Yield: 3 dozen cookies
Prep Time: 15 minutes
Cook Time: 27 minutes

Cashew-Cinnamon Brittle
Courtesy Gale Gand, Butter Sugar Flour Eggs? by Gale Gand, Rick Tramonto, Julia Moskin, Clarkson N. Potter Publishers, 1999

Vegetable oil
½ cup water
2 cups sugar
¼ tsp cream of tartar
1 cup light corn syrup
2 tsp cinnamon
2 Tbs unsalted butter
2 cups roasted, salted cashew nuts
( if using unsalted cashew nuts, add 1/8 tsp salt with the sugar )
1 tsp baking soda

Using vegetable oil, generously oil a sheet pan ( preferably one with sides ), at least 11 by 17 inches.
In a medium-size heavy saucepan, combine the water, sugar, cream of tartar and corn syrup and bring to a boil over medium heat.
Using a candy thermometer to test it, boil the mixture until it reaches 350° degrees, or is amber-colored.
Remove from the heat and, working quickly, whisk in the cinnamon.
Whisk in the butter, cashews, and baking soda.
Pour the mixture onto the oiled pan and spread it out a bit with a wooden spoon, to about ¼ to ½ inch thickness.
Dont spread it too thinly.
Let harden, uncovered, in a cool place, 30 to 45 minutes.
(To wash the saucepan, soak it overnight ).
Using your hands, break the brittle into pieces. Store in an airtight container.

Yield: 1 sheet
Prep Time: 10 minutes
Cook Time: 55 minutes

Back To Yule Stuff

Back Home