Monthly Archives: December 2012

Whipped Shortbread Cookies

‘Tis the season to be jolly. These Whipped Shortbread Cookies are perfectly jolly. They’re butter, light and fluffy and just melt away in your mouth. The cherry on top adds the perfect amount of sweetness to these buttery treats as well.

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The shape also makes them very elegant. They look like a lot of work, put really all you need is 4 ingredients, an oven and piping bags. Easy peasy. The perfect cookie to whip up when you need a last minute dessert to bring to the christmas or holiday party!

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Shortbread cookies are traditional for christmas time and these add a fun twist to your standard shortbread cookie. From now on they’ll be included in my holiday baking list year after year.

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Yum yum yum, these are delicious! Give ’em a try:

Whipped Shortbread Cookies

Ingredients

– 1 cup butter

– 1 1/2 cups all-purpose flour

– 1/2 cup confectioners’ sugar

– 6-8 maraschino cherries, halved

 

Preparation

Preheat oven to 350 degrees F.

Whip butter for five minutes at a high speed. Mix in confectioners sugar and beat for another 3 minutes at medium speed. Add in flour and continue to beat mixture for approximately 10 minutes or until light and fluffy.

Pipe mixture onto cookie sheets in the shape of rosettes (I used a Wilton star tip). Place a half cherry in the middle of the cookie.

Bake cookies for 15 minutes or until the bottoms are lightly browned.

 

Adapted From: All Recipes

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Lemon Cranberry Scones

I know it’s late, but it’s December 1st and hopefully when you all wake up you’ll see this recipe and whip it up as a celebratory breakfast! That means christmas is getting near, so be prepared to be bombarded by a slew of festive holiday recipes 🙂 I’m a true christmas lover. Lights, baking, snow, they all bring a smile to my face.

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So today to start of this holiday season, I’m giving you sweet lemony cranberry goodness. These Cranberry Lemon Scones are just delicious! They’re soft and sweet, but not full of fat and other unhealthy things. They taste good served warm or cold and can easily be kept in an airtight container for a few days.

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I’m a huge fan of lemon cranberry mixture as well, as you will soon notice on my blog. They go together like peanut butter and jelly, apple and pie, and any other corny ones you can think of!

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Here’s the recipe for all you bakers, enjoy!

Lemon Cranberry Scones

Ingredients

Glaze

2 tablespoons sugar

1 tablespoon lemon juice

Scones

½ cup buttermilk

1 tablespoon lemon juice

¼ cup sugar

1 ½ tablespoons lemon zest

2 teaspoons vanilla extract

1 egg, lightly beaten

1 cup white flour

1 cup whole wheat flour

1 tablespoon baking powder

½ teaspoon salt

3 tablespoons butter

1 cup frozen cranberries

Procedure

Preheat oven to 375 F. Prepare baking sheet.

Make glaze by combining 2 tablespoons sugar and 1 tablespoon lemon juice. Put aside.

For scones, mix buttermilk, lemon juice, sugar, zest, vanilla and egg.

In a separate bowl combine flours, baking powder and salt. Mix in butter and then the cranberries.

Add the buttermilk mixture and mix until just combined.

Drop dough onto a floured surface and form dough into an 8 inch circle.

Place on baking sheet and cut into 10 wedges (don’t cut all the way through). Brush glaze on top on the cut dough.

Bake for 18-20 minutes or until a toothpick comes out clean.

Adapted From: Skinny Taste