以前做过的 圣诞节饼干

http://www.snughut.com/?post=236

装饰饼干

原料： 一杯黄油butter（两条），2/3杯dark brown sugar,1 teaspoon baking power,1teaspoon vanilla,1个鸡蛋，2+2/3杯面粉 为了增添风味，如果你喜欢还可以加入下面这些调味料： 1teaspoon ground cinnamon,1/2 teaspoon ground nutmeg, 1/4teaspoon ground cardamon,1/8teaspoon ground mace 

制作方法： 在盆中放入在室温下回软的黄油，加入糖一起打发（如果需要，同时可以加入cinnamon,nutmeg,cardamon和mace一起打发。在打发后以后的黄油中加入蛋液和香草精，然后充分拌匀，最后再少量多次慢慢加入面粉和泡打粉（面粉和泡打粉先过筛混匀）。将面团放入冰箱中冷藏至少一个小时，取出擀成1/8—1/4inch的薄片，用模子刻出自己喜欢的模样，放入烤箱中烤制边缘金黄大概10分钟左右，烤箱温度设定在350华氏度。 

需要提醒大家注意的几点是：
 
1，黄油一定要加糖先打发，鸡蛋要等到黄油打发以后再加入打匀。
有人曾问过我，现在冬天家里的温度不高，把黄油拿出来很久了还是没有软，或者事先没有准备好，没有提前把黄油从冰箱里拿出来怎么办？其实我自己也经常碰上这样的问题，我自己的经验是，把黄油从冰箱冷藏室里拿出来，放入微波炉中加热20秒，把它加热到我上图的样子，加糖打发一样不会影响黄油打发的效果。当然每家的微波炉功率不一样，你可以先加热10秒，不行再5秒依次加热。
 
2，面团一定要冷藏一个小时以上。
冷藏的过程是让面粉熟化的过程，经过冷藏以后的面团不仅更加容易擀，而且烤出来的饼干也会更加酥脆。
 
3，注意不要烤过了 
如果你看到饼干的边缘呈现金黄色就可以取出来了，如果你等到表面都变成金黄色了，或许就会烤过了，做装饰性的饼干，宁可可以欠一点火候也不要烤过了。 

icing 方子：

做法：把所有的材料混合均匀，像打发蛋白一样打发到能出现尖峰不回落就好了。

Chocolate Crinkles

1 cup unsweetened cocoa powder

2 cups all-purpose flour

2 cups white sugar(自己 认为1 1/3)

2 teaspoons baking powder

1/2 cup vegetable oil

1/2 teaspoon salt

4 eggs

1/2 cup confectioners' sugar（烤完后，用）

1.  In a medium bowl, mix together cocoa, white sugar, and vegetable oil. Beat in eggs one at a time, then stir in the vanilla. Combine the flour, baking powder, and salt; stir into the cocoa mixture. internal_links_tag">Cover dough, and chill for at least 4 hours.

2. Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper. Roll dough into one inch balls. I like to use a number 50 size scoop. Coat each ball in confectioners' sugar before placing onto prepared cookie sheets.

3.  Bake in preheated oven for 10 to 12 minutes. Let stand on the cookie sheet for a minute before transferring to wire racks to cool.

Italian Fig Cookies

Crust:
4 cups all-purpose flour
1 cup plus 2 T. sugar
1 T. baking powder
1 t. Salt
2 sticks unsalted butter, chilled and cut into 1-inch chunks
2 large eggs
1 1/2 t. vanilla
1/2 cup milk

Place flour, sugar, baking powder, and salt in a food processor and process to blend. Add the butter and pulse until the mixture looks like coarse meal. Turn butter and flour mixture into a large bowl. Whisk together the eggs, vanilla and milk. Drizzle over the flour mixture and stir with a fork to form a dough. Turn the dough out onto a floured surface and knead a few times. Flatten the dough into a rectangle between sheets of plastic.Chill until firm—at least 8 hours. 

Filling:
9 oz. (1 heaping cup, packed) dried figs (preferably White Turkish), stems discarded
3 3/4 oz. (3/4 cup) golden raisins
zest and juice of one orange
4 oz. (3/4 cup) whole almonds, toasted and finely chopped
3 oz. (3/4 cup) walnuts, toasted and finely chopped
1 t. ground cinnamon
1/4 t. ground nutmeg
1/4 t. ground cloves
3/4 c. honey
1/4 c. brandy, dark rum or marsala

Place the figs, raisins and orange juice in the food processor and process until finely chopped. Transfer to a large bowl and add the remaining ingredients. Stir until well combined. Cover with plastic wrap and chill at least 8 hours.

To form the cookies, divide the rectangle of dough in half and return one half to the refrigerator while you work with the first half. Roll the rectangle of dough out on a well-floured surface into a 12- by 15-inch rectangle that is about 1/8-inch thick. Trim to a 10- by 13-inch rectangle (chill the trimmings). Cut this rectangle into 4 10- by 3¼-inch strips. Arrange 1/3 cup filling in a 1-inch wide log down the length of each strip. Working with one strip at a time, lightly moisten the one of the long edges of the dough with water. Fold the opposite edge up and over the filling and then fold the moistened edge up so that the filling is enclosed in the dough. Roll the cookie logs over so the seam is down and press lightly to make sure the seam is well sealed. Repeat with the remaining 3 strips of dough and filling.Cut the logs crosswise with a sharp floured knife into 1-inch lengths. Arrange the cookies ½-inch apart on parchment lined baking sheets. Roll out the remaining dough with the trimmings in the same manner to make more cookies.

Makes about 80 1-inch cookies. If you prefer a larger cookie, cut the logs into 1½-inch lengths to get 4 to 5 dozen cookies.

The cookies may be decorated in a number of ways:
• Dredge the cooled cookies with powdered sugar.
• Just before baking, brush each cookie lightly with egg wash and sprinkle with sanding sugar, turbinado sugar or colored decorative sugar.
• When the cookies are cool, drizzle with a glaze made of 1 c. powdered sugar, 1/2 t. vanilla and 1 1/2 to 2 T. orange juice.

Peach Cookies

6 Cups All-purpose Flour

Filling:
Peach Jam
Decorating:
Peach Liqueur
Yellow & Red Food Coloring
Super Fine Sugar
Mint Leaves

Directions:
For the cookies, first preheat oven to 350 degrees F.
Line two baking sheets with parchment paper.
Place the eggs and sugar in a bowl and beat with an electric mixer until light, about 3 minutes.
Add the oil and beat until creamy, then mix in the milk and vanilla.
Mix the flour with the baking powder and salt, then add this to the batter and beat just until it is combined.
Take a small amount of batter in your hands, and roll into a ball about 1 1/2 inches for large, 3/4 of an inch for the small sized cookies and place these on the baking sheets.
Continue to roll out all of the batter into balls, and then bake for about 15 to 20 minutes or until very light brown on the bottom.

Cool well.
For the filling, use a sharp knife, and cut out a circle at the bottom of the cookie removing the cookie centers and placing these in a bowl.
Be careful not to cut completely through the cookies, but you need to make space for the filling.
Once you have cut the bottom of each cookie, break up the cookie pieces you have cut out into fine crumbs.
Add enough of the peach jam to the cookie crumbs until you have a sticky filling.
Carefully fill each cookie, and then matching cookies or shape and size, place two cookies together, using the peach mixture as glue to hold the cookies together.
Clean any peach jam that may ooze from the seams.
To decorate, place about 1/2 cup of the peach liqueur in two separate bowls, and color one yellow and the other red.
In a third bowl, place the suer fine sugar. (I found the cookies worked better if the colors were fairly strong.)
carefully dip each cookie pair into the red mixture first 3/4 of the way up the cookie, then dip the other end in the yell mixture.
I found that if I then dipped the yellow end briefly in the red liquid it created a more natural looking color.
Gently blot the cookie with paper towels to remove most of the liquid, then immediately roll the cookie in the sugar.
Place the finished cookie on a sheet of waxed paper to dry and continue to color the rest of the cookies in the same manner.
Once the cookies have dried, you can insert a couple of mint leaves and a whole clove to resemble a peach.