The recipe for these cookies must be at least 100 years old. I'm guessing this because my grandmother, who was born in 1903, brought Christmas tins of these to our house every holiday season. I remember biting into them - still cold from being in the truck of the car - and literally sinking my teeth into the soft shortbread covered with frosting. Sometimes she decorated them with tiny edible silver balls which seemed to add a magical quality to them. When I was about ten, she gave me the recipe and called them "Aunt Mary's Cookies". I should have asked her who Aunt Mary was! She must have been a relative that was gone before my time. I still love this recipe and even though they don't look very Pinterest or Instagram worthy, they are absolutely delicious! They are especially easy for kids to make which makes them perfect for the season. Merry Christmas!
Aunt Mary's Cookies - Ingredients and Directions for 2 1/2 Dozen
1 1/2 cups confectioners sugar
1 cup butter (2 sticks, regular salted)
1 egg
1 teaspoon vanilla extract
1/2 teaspoon almond extract (optional)
2 1/2 cups all purpose flour
1 teaspoon baking soda*
1 teaspoon cream of tarter*
Decorative sprinkles
*4 teaspoons baking powder can be substituted for the baking soda and cream of tarter
Preheat oven to 375 degrees Fahrenheit
1. and 2. Using a mixer, cream the confectioners sugar and butter together until the mixture is light and fluffy.
3. and 4. Add egg and extract(s) and mix until well combined
5. and 6. Add flour, soda and cream of tarter (or baking powder) and either stir in or use mixer until the dough is stiff and smooth.
7, Use two spoons to drop rounded mounds onto an ungreased baking sheet lined with either foil or parchment paper and place in preheated 375 Fahrenheit degree oven for 12 to 15 minutes. Cookies will be done when they are faintly brown in places around edges or on top.
Ingredients and Directions for Basic Butter Cream Frosting - Plenty for 2 1/2 Dozen Cookies
1 1/2 cups confectioners sugar
1/2 cup butter (1 stick regular salted)
2 tablespoons milk
1/8 teaspoon salt
Using a mixture, cream all ingredients together until light and fluffy.
Frost each cookie and decorate with anything you wish!
December 15 is "National Cupcake Day"! I try not to eat too many sweets, but I couldn't resist baking up a bunch of cupcakes to celebrate this foodie holiday. When I do indulge in a dessert, I want the good stuff: butter, cream, etc. However, whatever I bake has to be quick and easy. I found this short cut to making really delicious cupcakes from the TidyMom blog on a 2007 post. What I like about it is that any flavor cake mix can be used and then jazzed up with a few extras. Topped with rich buttercream frosting and decorated, these cupcakes definitely evoke a "Wow" from all! Below are the basic steps for any cake mix and plain butter cream frosting plus the variations I used to make Red Velvet Cupcakes with Peppermint Cream Cheese Frosting, Oreo Cookie Cupcakes with Chocolate Buttercream Frosting, and Chocolate Carmel Cupcakes with Vanilla Buttercream Frosting.
Basic Cupcake Ingredients
For about 18 cupcakes:
1 box good quality cake mix
3 eggs
1 stick butter (1/2 cup), melted
1 cup water
Basic Buttercream Frosting Ingredients
To frost 18 cupcakes:
3 cups confectioners sugar
2 sticks of butter (1 cup)
1/4 cup milk or cream
1/4 teaspoon salt
Addition Ingredients for the "Wow!" Factor:
The variations are endless. The inspiration I got here came from bakery bought cupcakes I purchased for Allison's birthday back in September. They got me thinking of possibilities...
Basic Directions:
Put the cake mix, eggs, melted butter, and water in a bowl and mix for two minutes.
The batter will me nice and thick. (This one was a German Chocolate cake mix.)
Place a cupcake liner in the well of each muffin tin and spoon 1/4 cup batter into each one.
Bake in a preheated 350 degree oven for 20 minutes, or until a toothpick comes out clean.
Directions for Basic Buttercream Frosting:
Place the confectioners sugar, butter, liquid, and salt in a mixing bowl. Beat at high speed until combined. If it seems too thick to be spreadable add more liquid one tablespoon at a time.
Variations:
Red Velvet Cupcakes with Peppermint Cream Cheese Frosting
Follow the basic directions for the cake batter above using a red velvet cake mix.
Stir in one cup of semi-sweet chocolate chips.
To the basic buttercream frosting recipe, add 1(8 oz.) package of cream cheese and 1/2 teaspoon peppermint extract. Reduce the amount of butter to 1/2 cup (1 stick). After frosting, top the cupcakes with crushed candy canes and coarse decorating sugar.
Oreo Cookie Cupcakes with Chocolate Buttercream Frosting
Follow the basic directions for the cake batter above using a white cake mix.
Stir in 1 cup of crushed Oreo cookies (about 10 normal sized cookies).
Before you fill up the cupcake liners, drop 1/2 of an Oreo into the bottom of each one.
To the basic frosting mix, add 2 oz. (2 squares) of unsweetened baking chocolate, melted.
After frosting, top each cupcake with a mini Oreo and a bit of crushed Oreos crumbs.
Chocolate Caramel Cupcakes with Vanilla Buttercream Frosting
Follow the basic directions for the cake batter above using a German chocolate cake mix.
Bake the cupcakes as directed.
Combine 1 cup sweetened condensed milk with 1 cup caramel topping (like Hershey's brand).
Immediately after taking cupcakes from the oven, poke holes in each one. Pour a healthy tablespoon full of the caramel mixture over each one. Let sit about 10 minutes before frosting.
Add 1 teaspoon of vanilla to the basic frosting mix. After frosting sprinkle with Health bar bits.
