As you can probably tell from my lack of participation over here lately
I definitely needed the help...
Probably most of us do...
I tried several recipies in this book and I found them to meet all of my criteria
1. FAST
2. EASY
3. Pass my very picky eaters standards
The ingredients are all things you can find at your neighborhood grocery store. I love that because I hate recipies with ingredients I have to go to five different stores to find. Plus many of the recipies can be used to make more than one meal.
The Author Jane Doiron was nice enough to share a Guest Blog with us today.
A Delicious Make-Ahead Dessert
Let’s face it…what’s the holiday without dessert? Cut down on your holiday stress by making a few simple desserts in advance. My #1 make-ahead tip for dessert is to freeze your favorite cookie dough ahead of time. Prepare your cookie batter and place the dough on a cookie sheet using a handy scooper (so all the cookies are the same size).
Cover and freeze the dough for 2 - 3 hours until solid.
Place the frozen cookie dough in a labeled freezer bag (including the baking directions) and freeze up to 2 months.
When you need cookies for school, work, or for a holiday party, all you need to do is defrost the cookie dough on a cookie sheet for 30 – 45 minutes and bake as directed!
Snickerdoodle Cookie Recipe
This delicious cookie creates a wonderful French toast aroma in your kitchen when they’re cooking!
2¾ cups flour
1¼ teaspoons baking soda
2 teaspoons cream of tartar
¼ teaspoon salt
½ cup butter
½ cup shortening
1½ cups cups sugar
2 large eggs
2 tablespoons sugar
2 teaspoons cinnamon
Preheat the oven to 350°F. Prepare a large sheet pan with parchment paper; set aside. In a medium bowl, mix the flour, baking soda, cream of tartar, and salt; set aside. In a medium mixing bowl, cream the butter, shortening, and 1½ cups sugar. Blend in the eggs on low speed. Add the flour mixture and mix until combined. In a very small bowl, combine the sugar and cinnamon. Roll 1 tablespoon of cookie dough into a ball and roll in the cinnamon mixture. Place the cookie dough on the sheet pan 2 inches apart. Bake at 350°F for 8 - 9 minutes. Do not over bake. The centers will be soft but will set upon cooling. Cool on a wire rack. Makes 4½ dozen
cookies.
~Freezing Directions for Uncooked Dough~
Place the sugar coated cookie dough on a large sheet pan in a single layer. Cover with plastic wrap and freeze for 2 - 3 hours. Place the dough in a labeled freezer bag. Write the cooking directions on the bag. Freeze up to 2 months.
~Thawing Out the Dough on Baking Day~
Cover a large sheet pan with parchment paper and place the frozen dough 2 inches apart. Thaw the dough for 30 - 45 minutes. Preheat the oven to 350°F and bake for 8 - 10 minutes.
Let’s face it…what’s the holiday without dessert? Cut down on your holiday stress by making a few simple desserts in advance. My #1 make-ahead tip for dessert is to freeze your favorite cookie dough ahead of time. Prepare your cookie batter and place the dough on a cookie sheet using a handy scooper (so all the cookies are the same size).
Cover and freeze the dough for 2 - 3 hours until solid.
Place the frozen cookie dough in a labeled freezer bag (including the baking directions) and freeze up to 2 months.
When you need cookies for school, work, or for a holiday party, all you need to do is defrost the cookie dough on a cookie sheet for 30 – 45 minutes and bake as directed!
Snickerdoodle Cookie Recipe
This delicious cookie creates a wonderful French toast aroma in your kitchen when they’re cooking!
2¾ cups flour
1¼ teaspoons baking soda
2 teaspoons cream of tartar
¼ teaspoon salt
½ cup butter
½ cup shortening
1½ cups cups sugar
2 large eggs
2 tablespoons sugar
2 teaspoons cinnamon
Preheat the oven to 350°F. Prepare a large sheet pan with parchment paper; set aside. In a medium bowl, mix the flour, baking soda, cream of tartar, and salt; set aside. In a medium mixing bowl, cream the butter, shortening, and 1½ cups sugar. Blend in the eggs on low speed. Add the flour mixture and mix until combined. In a very small bowl, combine the sugar and cinnamon. Roll 1 tablespoon of cookie dough into a ball and roll in the cinnamon mixture. Place the cookie dough on the sheet pan 2 inches apart. Bake at 350°F for 8 - 9 minutes. Do not over bake. The centers will be soft but will set upon cooling. Cool on a wire rack. Makes 4½ dozen
cookies.
~Freezing Directions for Uncooked Dough~
Place the sugar coated cookie dough on a large sheet pan in a single layer. Cover with plastic wrap and freeze for 2 - 3 hours. Place the dough in a labeled freezer bag. Write the cooking directions on the bag. Freeze up to 2 months.
~Thawing Out the Dough on Baking Day~
Cover a large sheet pan with parchment paper and place the frozen dough 2 inches apart. Thaw the dough for 30 - 45 minutes. Preheat the oven to 350°F and bake for 8 - 10 minutes.
Thanks Jane!!
and
READ ON CHICKS!!
