MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Iced Sugar Cookies
Categories: Cookies, Snacks, Chilies
Yield: 24 Cookies

2 3/4 c All-Purpose flour; extra
- for rolling
1 ts Baking powder
1 ts Fine salt
1 c Unsalted butter; room temp
1 1/4 c Granulated sugar
1 lg Egg
3 tb Half & Half
1 ts Vanilla extract
1 ts Almond extract

MMMMM---------------------------ICING--------------------------------
2 c Confectioners' sugar
4 ts Milk or Half & Half
4 ts Karo light corn syrup
1/2 ts Almond extract
Assorted food coloring
Ground chile; optional
Nonpareils and dragees; to
- decorate

All ingredients @ room temperature.

In a mixing bowl, whisk together flour, baking powder
and salt. Set aside until ready to use.

In the bowl of a stand mixer fitted with a paddle
attachment, beat the butter on medium-high speed for 1-2
minutes. Alternatively, use a large mixing bowl and a
hand-held mixer. Add the sugar and beat on medium-high
speed once again until light and fluffy, about 3
minutes. Scrape down the sides of the bowl and mix
briefly once again. Add the egg and mix on medium speed
until well-incorporated. Add the half and half, along
with both the vanilla and almond extract and mix once
more.

Add the flour in 3 separate additions, mixing on low
after each addition. Do not over-mix. Divide the dough
into two rounds and lay each atop a sheet of plastic
wrap. Flatten into a disk shape, wrap and refrigerate
until chilled, no less than 1 hour. The dough can be
made a day in advance.

Set the oven @ 350°F/175°C and have ready cookie sheets
lined with either parchment paper or a Silpat.

One at a time, lay the disks atop a large floured work
surface. Lightly flour each side of the dough round.
Begin rolling, from the middle outward in each
direction, shifting the dough slightly after each roll
to avoid sticking. Do this until the dough is 1/4" in
thickness. Cut out dough into desired shapes.

Transfer the cookies to the prepared cookie sheets,
spacing them at least 1" apart. Bake until the outer
edges are just tinged with golden-brown, about 8-10
minutes. Remove from the oven and allow to cool
completely before icing.

MAKE THE FROSTING: In a small bowl, stir together
confectioners' sugar and milk until smooth. Beat in corn
syrup and almond extract until icing is smooth and
glossy. If icing is too thick, add more corn syrup.

Divide into separate bowls, and add food colorings to
each to desired intensity. Add the ground chile at this
time. Cayenne for red, jalapeno/NuMex for green. Paint
or pipe icing on to cookies, or paint them with a brush.

Add appropriate coloured sprinkles and a few silver
and/or gold dragees

Should make 24 cookies

Uncle Dirty Dave's Kitchen

MMMMM

... You're old when you clean house to the music you used to drink to.
--- EzyBlueWave V3.00 01FB001F
* Origin: Tiny's BBS - telnet://tinysbbs.com:3023 (1:229/452)

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Iced Sugar Cookies
Categories: Cookies, Snacks, Chilies
Yield: 24 Cookies

2 3/4 c All-Purpose flour; extra
- for rolling
1 ts Baking powder
1 ts Fine salt
1 c Unsalted butter; room temp
1 1/4 c Granulated sugar
1 lg Egg
3 tb Half & Half
1 ts Vanilla extract
1 ts Almond extract

MMMMM---------------------------ICING--------------------------------
2 c Confectioners' sugar
4 ts Milk or Half & Half
4 ts Karo light corn syrup
1/2 ts Almond extract
Assorted food coloring
Ground chile; optional
Nonpareils and dragees; to
- decorate

All ingredients @ room temperature.

In a mixing bowl, whisk together flour, baking powder
and salt. Set aside until ready to use.

In the bowl of a stand mixer fitted with a paddle
attachment, beat the butter on medium-high speed for 1-2
minutes. Alternatively, use a large mixing bowl and a
hand-held mixer. Add the sugar and beat on medium-high
speed once again until light and fluffy, about 3
minutes. Scrape down the sides of the bowl and mix
briefly once again. Add the egg and mix on medium speed
until well-incorporated. Add the half and half, along
with both the vanilla and almond extract and mix once
more.

Add the flour in 3 separate additions, mixing on low
after each addition. Do not over-mix. Divide the dough
into two rounds and lay each atop a sheet of plastic
wrap. Flatten into a disk shape, wrap and refrigerate
until chilled, no less than 1 hour. The dough can be
made a day in advance.

Set the oven @ 350°F/175°C and have ready cookie sheets
lined with either parchment paper or a Silpat.

One at a time, lay the disks atop a large floured work
surface. Lightly flour each side of the dough round.
Begin rolling, from the middle outward in each
direction, shifting the dough slightly after each roll
to avoid sticking. Do this until the dough is 1/4" in
thickness. Cut out dough into desired shapes.

Transfer the cookies to the prepared cookie sheets,
spacing them at least 1" apart. Bake until the outer
edges are just tinged with golden-brown, about 8-10
minutes. Remove from the oven and allow to cool
completely before icing.

MAKE THE FROSTING: In a small bowl, stir together
confectioners' sugar and milk until smooth. Beat in corn
syrup and almond extract until icing is smooth and
glossy. If icing is too thick, add more corn syrup.

Divide into separate bowls, and add food colorings to
each to desired intensity. Add the ground chile at this
time. Cayenne for red, jalapeno/NuMex for green. Paint
or pipe icing on to cookies, or paint them with a brush.

Add appropriate coloured sprinkles and a few silver
and/or gold dragees

Should make 24 cookies

Uncle Dirty Dave's Kitchen

MMMMM

... Recipe for a grilled cheese sandwich? Its name is the recipe!
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Sugar Cookies
Categories: Cookies, Snacks
Yield: 24 servings

2 1/2 c (320 g) A-P flour
1/2 ts Baking powder
1/2 ts Kosher salt
1 c (225 g) unsalted butter;
- softened
1/4 c (150 g) granulated sugar
1 lg Egg; room temp
1 ts Vanilla extract

Combine flour, baking powder and salt in a medium bowl,
and whisk to combine. Set aside.

In the bowl of a stand mixer fitted with the paddle
attachment, cream together butter and granulated sugar
on medium-high speed until light and fluffy, 2 to 3
minutes. Add egg and vanilla, and beat on medium speed
until well combined, scraping the bowl as needed.

Add flour mixture and beat on low speed just until
combined. Scrape the bowl and fold a few times to make
sure everything is well combined. Wrap dough in plastic
wrap, flatten into a disk, and chill until firm, at
least 1 hour.

Set oven @ 350ºF/175ºC.

Roll out dough 1/4" thick. Use 3' floured cutters to cut
out cookies, and transfer to two parchment- or silicone
mat-lined baking sheets, spacing the cookies 1 1/2"
apart. Reroll scraps as needed, chilling as needed until
firm before rolling and cutting again. Freeze until very
firm, about 10 minutes.

UDD uses Xmas Tree and Santy Pants cookie cutters.

Bake until golden brown at the edges, 12 to 14 minutes.

Let cool a few minutes on the baking sheets, then
transfer to wire racks to cool completely. Cookies will
keep in an airtight container at room temperature for up
to 2 weeks, or frozen up to 3 months.

By: Susan Spungen

Yield: 2 dozen cookies

RECIPE FROM: https://cooking.nytimes.com

Uncle Dirty Dave's Kitchen

MMMMM

... Lies Workers Tell: I really enjoy working for you.
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