82-Lancaster Farming, Saturday, December 6, 1997
Holiday Baking Begins With Christmas Cookies
The home economists staffing
the Land O’Lakes Holiday
Bakeline say that certain baking
questions keep popping up year
after year. The top five most
commonly asked questions and
answers include:
•"Why are my cookies flat and
spreading?”
Answers(s) •Remember not to
over-soften the butter or beat it
too long.
•Try refrigerating the dough
for 1 to 2 hours until well
chilled.
•If dough is still too soft, stir
in 1 or 2 tablespoons of flour.
•Be sure to cool cookie sheets
completely before placing more
cookie dough on them.
•"Can I substitute salted butter
for unsalted butter?”
Answer: • Yes, you can substi
tute salted butter for unsalted
and vice Versa. It isn't necessary
to add more salt to the recipe if
you’re using unsalted butter.
•"How long can I freeze my
cookie dough?”
Answer: *Most cookie dough
freezes well for up to three
months. After mixing the dough,
can can wrap and freeze it. To
have future batches ready in
minutes, drop tablespoons full of
dough onto cookie sheets and
freeze until firm. Then remove
them from the cookie sheets and
place in a heavy-duty, reclosable
plastic food bag and return to
the freezer. When you’re ready to
bake, take the dough out of the
freezer and thaw it in the refrig
erator until it’s just soft enough
to use.
•"What are the best methods for
shipping cookies and candies to
family and friends?”
Answer(s) •Line a cookie tin
with aluminum foil or plastic
There’s nothing like baking to bring a family together.
With a little help from mom and dad, kids will have a blast
rolling up Milky Way Meteor Crisps and creating Frosted
Angels and Solar Swirls.
food wrap Take four to six cook
ies of the same size and wrap
together in aluminum foil or
plastic wrap. Layer cookies with
crumbled paper towel around
them until container is full.
Place tin a sturdy cardboard
box.
•Seal box with adhesive tape
and wrap with an outer wrap
per. Mark the package
“Perishable Food” to ensure'
rapid transit and careful han
dling.
•Please see enclosed release
on packing and shipping baked
goods for more detailed informa
tion and tips.
Of course, a quick call to the
Holiday Bakeline at 1-800-782-
9606 will provide the answers to
these questions and any others
that come up as consumers bake
their way to a happy holiday.
BUTTERNUT COOKIES
3 cups sugar
I'A cups butter
5 eggs
6 tablespoons milk
I'A teaspoon cream of tarter
I'A teaspoon baking soda
7 cups flour
Mix everything together. Roll
out on floured surface to about
'h -inch thick then cut into stars
and bells for Christmas cookies.
Bake for about 7 minutes at 350
degrees. Cool. Frost and add candy
sprinkles.
Creamy Vanilla Frosting:
'h cup shortening
1 pound powdered sugar
'A cup milk
1 teaspoon vanilla
Mix well. Makes 2 cups.
Mrs. Warren Zimmerman
MILKY WAY
METEOR CRISPS
'A cup butter
10'A -ounce bag miniature
marshmallows
2.15-ounce chocolate covered
caramel and nougat candy bars*,
chopped
6 cups crisp rice cereal
Colored sugars, decorated can
dies, sprinkles
In 4-quart saucepan, melt butter
over medium-low heat. Stir in
marshmallows until melted.
Remove from heat; stir in candy
bars. Stir in cereal.
With buttered hands, shape mix
ture into 1-inch balls. Roll in coi
ned sugars, decorator candies or
sprinkles. Place on waxed paper.
Store in airtight containers
between sheets of waxed paper.
Tip: Cookies can be formed into
different shapes and sizes. For
gifts, shape into large popcorn size
balls, wrap in colored cellophane
and tie with ribbon.
FIVE-STAR MOLASSES
TEA CAKES
2'A cups all-purpose flour
'A cup sugar
'A cup firmly packed brown
sugar
'A teaspoon cinnamon
'A teaspoon salt
'A cup butter, softened
1 teaspoon baking powder
'A teaspoon baking soda
'A cup milk
3 tablespoons molasses (light or
dark)
Powdered sugar
Heat oven to 350 degrees. In
large mixer bowl, stir together
flour, sugar, brown sugar, cinna
mon, and salt Add butter; beat at
low speed until crumbly (1 to 2
minutes). Reserve 'A cup crumb
mixture for topping; set aside.
To remaining crumb mixture,
stir in baking powder and baking
soda. Beat at low speed until well
mixed (1 minute). Add milk and
molasses; continue beating just
until moistened (30 to 60) seconds.
Do not overmix.
Divide dough into 16 pieces.
Shape into 3 A -inch thick moons,
stars, circles, etc: place 2-inches
apart on cookie sheets. Sprinkle
with reserved crumb mixture.
Bake 11 to 14 minutes or until
toothpick inserted in center comes
out clean. Do not overbake.
Sprinkle with powdered sugar.
Store in airtight containers. 16
servings.
Tip: If desired, drizzle cakes
with melted chocolate.
Denver
TOMMY’S FAVORITE
COOKIES
1 pound dark brown sugar
‘A pound butter
3 eggs
'A cup buttermilk
1 teaspoon baking soda
'A teaspoon salt
1 teaspoon vanilla
2‘A cups flour
1 cup white raisins
1 cup coarsely chopped walnuts
1 package butterscotch chips
Mix and drop by teaspoonful
onto a cookie sheet Bake at 350
degrees for 12 minutes.
Kristina Pardoe
Sullivan Co. Dairy Princess
(Turn to Pag* B 4)
Ring in the season with these baked treats. When baking
blunders occur, call the Land O’ Lakes Holiday Bakeline,
1-800-782-9606, which is open from now through Dec. 24,9
a.m. to 7 p.m. (EST) seven days a week to answer all your
baking questions.
Featured Recipe
Are the bottoms of your cookies too brown? Do your cookie cut
outs spread into one giant cookie when baked?
Call the Land O* Lakes Holiday Bakeline 1-800-782-9606 for help
with these problems or any other baking dilemnas. From now through
Dec. 24, the bakeline is open from 8 a.m. to 6 p.m. (CSX) seven days a
week. That’s 9 a.m. to 7 pjn. (EST), which is our readership area.
Last season, a record-breaking 55,000 people called the Bakeline
for help. One eager-to-please grandfather called for a pie crust recipe
because his grandchildren complained his typical crust tasted like
cardboard. The home economist gave him a sure-fire winning recipe
and shared tips for a buttery, light, flaky pie crust.
In addition to receiving advice horn home economists extensively
trained in the Land O’ Lakes Test Kitchens, callers will receive a free
“Land O’Lakcs Bake You A Star” recipe leaflet, filled with dazzling
holiday treats and quick baking dps.
Here is the recipe for the Holiday Angels pictured at left
FROSTED HOLIDAY ANGELS
Frosting:
2 cups powdered sugar
'/< cup butter, softened
2 to 3 tablespoons milk
1 teaspoon vanilla
Food coloring
Angel body: sugar ice cream cones
Wings: small or large pretzel twists
Head: chocolate or vanilla wafer cookies
Hair Toasted coconut
Halo: Fruit-flavored ring-shaped candies
Decoradons: Mini candy coated chocolate pieces, decorator candies
or sprinkles, decorator gels and frosdngs, gum drops, mini chocolate
chips, etc.
In small mixer bowl, combine all frosting ingredients. Beat at low
speed, scraping bowl often, until fluffy (1 to 2 minutes). Tint frosting
as desired in pastel colors. Reserve some white or yellow frosting for
attaching heads, hair, and faces.
Place sugar cone upside down and frost. Attach pretzel twist to cone
with frosting to make wings. Decorate angel body as desired with
decorator gels, hostings, and candies. Let stand 5 to 10 minutes to set
frosting.
For angel head decorate wafer cookie with candies using frosting to
attach eyes, nose, and mouth. Attach head to cone with hosting.
For hair, attach coconut with frosting. Let stand until frosting is set
(S to 10 minutes). Attach fruit-flavored ring-shaped candy for halo.
8 angels.
To toast coconut: Spread coconut in shallow pan. Bake at 350
degrees, stirring often, for 7 to 10 minutes or until lightly browned.