Wednesday, November 14, 2007
I got a new bundt type pan the other day (made by Nordic Ware and bought at Bed Bath and Beyond) and love it! It's so fun and cute! It makes 30 mini tea cakes! I used a pumpkin cake recipe and it turned out well. Next time, I think I'll go with a simple chocolate cake to really show the form of each little cake.
This is the recipe I used. It's pretty good. http://www.joyofbaking.com/PumpkinSpiceCake.html
I also have a chocolate pumpkin cake under october 2005.
So I also made some turkey sugar cookies. I finally found a sugar cookie recipe that I can work with. Usually I have a really hard time making sugar cookies and give up and just make them round, but I think this one will work!!!
Will make cut-out, slice, or spritz cookies
1 c (2 sticks) unsalted butter, room temp
1 c granulated sugar
1/2 t salt
1 lg. egg
1 t vanilla
3 c flour
In a large bowl, with an electric mixer, cream butter with sugar and salt until light and flyffy. Add egg and beat well to combine. Mix in vanilla. With mixer on low speed add flour and mix until incorporated.
Preheat oven to 350. Space cookies 2" apart on parchment paper line cookie sheets. Bake until just barely golden around the edges, 7-12 minutes.
Decorate and let dry at least 2 hours. Store in an airtight container for up to 1 week.
I found the key to these cookies is to chill the dough for AT LEAST 2 hours, I let it chill overnight. Then, only use a small portion of the dough at a time, keeping the rest in the fridge to stay firm. When I was using cookie cutters, the stiffer the dough, the easier it was to cut the shapes!!
A friend gave me this recipe and said it came from Blue Print Magazine.
I just looked it up and here is the link to the magazine: