Even though I keep telling myself that it just isn’t right to tempt people with "sweets" and "goodies" I started to make holiday treats this weekend.
First, I finished off a bag of mini marshmallows to make the church window candies.
Next, I melted down the rest of the white candy coating to dip pretzel rods before sprinkling them with toffee chips.
When I asked Joel what to take to church for the after Thanksgiving fellowship, he said "something with coconut". Rather than trying to make coconut shrimp, I sorted through my little cookbooks and found a new recipe that I could try without having to buy extra ingredients.
1/4 cup butter
1/4 cup shortening
1 cup packed brown sugar
1/2 t vanilla extract
2 c all-purpose flour
3/4t baking powder
1/4t baking soda
1/2 cup flaked coconut (Now that I think of it, I may have accidentally put a whole cup in…)
Cream together butter, shortening, and sugar until fluffy: about 2 minutes (this is a great arm strengthening exercise if you don’t feel like pulling out the electric mixer). Add the egg and mix well before gradually adding the water and vanilla extract. Add the remaining ingredients except the coconut and mix well. Then, fold in the coconut flakes. Cover the dough and refrigerate it for 2-4 hours. Grease your cookie sheets. Preheat the oven to 400*F. Shape the dough into 1" balls before flattening them into oblong shapes.Mark them with a floured fork (hence the name washboard). Bake the cookies for 8-10 minutes or until lightly browned. Cool them for 2 minutes before moving them to racks to cool.
The Christmas Season is not complete without gingerbread. However, Andrea’s recipe called for more flour than I wanted to use. The back of the molasses bottle gave me an alternative. Although the instructions say to make sugar dusted balls, the dough worked fine for cut-out cookies:
1 cup white sugar
3/4 cup softened butter
1/4 cup molasses
2 cups flour
2 T baking soda
1/2 t salt
1/2 t cinnamon
1/2 t ginger
1/4 t cloves
Cream together sugar, butter, molasses, and egg. Add remaining ingredients and blend well. Refrigerate for at least 30 minutes. Roll dough out on lightly floured surface to about 1/4 " thickness. Cut into your favorite shapes. Place on a greased cookie sheet ( I used parchment paper and Crisco.) about 1/2 " apart. These puff up a little bit. Bake 8 minutes at 375*F. Allow to rest on cookie sheet for about 2 minutes before moving them to a rack to completely cool.