Here is some information on Christmas cookies

As children, as adults, we all love cookies. This is probably one of the favorite desserts of all ages. And while the cookies are definitely good throughout the year, there's just nothing like a few days before Christmas when the mother is going to make Christmas cookies. It was a period of years when the cookies to a whole new meaning.

Christmas is a magical time, especially for children. We gather around eagerly set up the Christmas tree. Not enough tinsel and ornaments on our masterpiece of nature to cover. And then trimmed tree and Santa Claus, we eagerly wait, what do we do? We have a plate of Christmas cookies for Santa to him on his way out. Of course what we tell our kids are in the middle of the night we wake up, nibble on cookies and leave just enough crumbs so that kids know that Santa has.

Then of course there are Christmas Day and the following week when we are about 6 cans of treats to nibble on to have. It is our reason for cookies for breakfast, lunch, dinner and every chance we get during the day. Snack time gets a whole new meaning during the Christmas period. And what about cookies? How many different types you think that? Well, there are probably more kinds of Christmas cookies than you can imagine.

There is of course your traditional Christmas cookie shapes. These come in the form of candy canes, Santas, stars and just about any shape you can associate with Christmas. And the cookies themselves are made of different ingredients. If your old ordinary sugar cookies, chocolate, nuts, cinnamon and the list goes on. Most cookies are produced by molds that you can bake just about any store to buy goods. They are fairly common.

Once you have your non-traditional Christmas cookies. This is where the people a little more creative and still add the touch of Christmas. These can range from something as simple as a cookie in small jelly gum drops in the middle with something as complicated as ever popular cookies seven layer, mainly consisting of chocolate. Place cookies in a diabetic coma, but they are not good.

Truth is, it's kind of cookies you can do at Christmas time only limited by your imagination. And if you have many small children at home, you will need a little more imagination. Nobody wants to eat old Candy Cane Cookies day after day. So make sure at least 5 or 6 different kinds of cookies as you want to keep everyone happy. Despite all, a happy family is what Christmas is all about. Yes, Christmas is a fascinating time and Christmas cookies are a big part of that magic.

Christmas Pinwheel Cookies

The history of cookies goes back to the time of Alexander the Great, and perhaps even earlier. It is no wonder that so many varieties of these treats are easy to carry. Pinwheel cookies are no exception. If you have two different colors or flavors to combine the dough, or roll dough with a filling, the cookies are free to watch and eat tasty treats.

For a full Pinwheel Christmas Cookie try. You need:

1 1 / 2 cup craisins (dried cranberries raisins)
1 cup pistachios
1 / 2 cup water
1 / 4 cup sugar
2 cups flour
1 / 2 teaspoon baking powder
1 / 2 teaspoon salt
1 / 2 cup butter
1 / 2 cup brown sugar
1 / 2 cup white sugar
1 egg
1 / 2 teaspoon vanilla
Add the craisins and nuts in a food processor and chop coarsely. Just use the wrist several times. Put the mixture into a small saucepan with water and 1 / 4 cup sugar. Cook over medium heat for 3-5 minutes until the mixture just comes to a boil. Remove from heat and let cool.

Beat butter, sugar, eggs and vanilla. Sift flour, soda and salt together and add to the creamy mixture. You have a medium soft dough. Chill 30 minutes.

Roll the dough between two sheets of waxed paper. Do you want a big rectangle. Spread nut mixture evenly over the dough craisin and, almost to the edge. Roll to the long side, so filling can be expanded to the edge of the short sides and about 1 / 8 inch from the edge of long side. Embark on a long side, use wax paper to help roll the dough. Lightly press the seam. I'm using a fork to make decorative edge a little to add. Just gently push the fork in the road along the length of the seam to make small cuts, like how a pie crust.

Wrap the cookie roll in wax paper and chill until firm. When ready to bake, heat oven to 400 degrees C. Cut into 1 / 4 inch slices. Bake in a greased or parchment lined baking sheet.

Here's a tip. To create a new, clean piece of dental floss if your knife does not end up with cookies flat on one side. Slide a length of floss under the roll. Pull the ends up and over the masses and cross them, as if about to tie a shoelace. Pull the floss and evenly through the dough. Down and repeat. Throw the floss when you're done.

Bake approximately 8-10 minutes or until they begin to brown. Wait a minute prior to a wire rack. You may want to lightly with cinnamon sugar mixture, or sprinkle powdered sugar before serving. Santa loves it and the sugar-coating my revealing his true identity.

You can also pinwheel cookies by mixing the two batches of your favorite refrigerator cookie dough. You can also use the packaged cookie mixes as you want. My family loves old fashioned sugar cookies. Tint a batch of dye. Roll each into a rectangle and a layer above the other. Roll, chill, cut, bake and serve. Be brave. Spread some raspberry rush between the layers of plain and green tinted dough for a festive cookie.

If you are in a hurry or pressed for time, you can decide to drop the cookies of your choice. There are many to choose from. Try the fine cookies. They have a huge pecan flavor and are a great addition to a baking sheet, and a unique and welcome hostess gift.

Insight on Christmas cookies

Try some of these unusual combinations to enliven your cookie exchange and a smile on the family table this holiday season. They are quick and easy and you probably will not see at other tables, but they are oh so good.

COLA also known as Gingerbread

SODA GINGER BREAD

When I was a teenager, my grandmother made these and brought them with her when she came to visit for vacation. I still remember the taste of today. And now, as an adult I know why mom and dad would only let us. It was topping!

A package of gingerbread mix, add 3 / 4 cup of cola.

Mix well.

Stir a tablespoon of instant coffee and 1 tablespoon grated orange peel.

Drop by rounded spoonfuls on a parchment lined baking sheet.

Bake at 350 degrees.

Gingerbread is done when it springs back when lightly touched in center.

Cool for ten minutes.

Serve garnished with whipped cream topping, or if you want the traditional topping for this treatment, with hard sauce. The recipe follows.

Hard Sauce: 1 cup powdered sugar, add two tablespoons of brandy or whiskey. Stir until the sauce is blended and stiff. You may need to add extra sugar on a humid day, or slightly less. Spread on cooled cookies. You can also garnish with candied ginger for a little something extra.

Vinegar and Cocoa Cookie

It sounds strange, but these are delicious. Add a few colored sprinkles icing sugar to give a festive touch.

Sift together three cups flour, two cups sugar, 1 / 4 teaspoon salt, 2 teaspoons baking powder, and ten level tablespoons unsweetened cocoa powder in a bowl and set aside.

In another bowl mix 2 tablespoons white vinegar 3 / 4 cup salad oil and 2 teaspoons vanilla. Add to dry mixture. Stir in 1 / 2 cup water a little at a time. Mixture should be a soft dough, but not regularly.

Drop onto a greased baking sheet and bake at 350 degrees for 12-15 minutes.

Frost with your favorite frosting.

Mayonnaise CAKE COOKIES

This may sound surprising, but the mayonnaise is a mixture of eggs and oil, so it makes sense that during the Depression my grandmother would think of using it to some family members to bake goodies. Make them more festive for the holidays and special events grandmother would add some nuts and candied cherries to batter.

Sieve together 2 1 / 2 cups flour, 1 1 / 2 teaspoon baking powder 1 / 4 teaspoon salt and 1 cup sugar.

Room 3 / 4 cup mayonnaise, 2 tablespoons water and 1 teaspoon each, vanilla and almond extract.

Add dry mixture and stir until well blended.

Drop by rounded teaspoonfuls and bake on a greased baking sheet 10 to 12 minutes at 350 degrees. Frost with your favorite fudge frosting.

Gather some knowledge on Best Tart Warmer

A pie warmer lets you easily to burn a wide variety of scents make it more versatile than a candle. Your tart warmer is also home accent pieces that add to the decor of any home and can be made of metal, ceramic or glass. There are many styles available from a heater core, an artwork or a ceramic version with fine detail.

A tart is a small and cheap slice of fragrant wax that sits on top. Wax piece sits in a sort of hot plate where it is melted either by a candle or a small electric bulb placed in the lower part, allowing the scent to fill the space. The scent of a tart is spreading quickly across the room and are often stronger than the scent of a candle, but it depends on the brand you are using.

An electric tart is the choice of many because it is considered a safer option because there is no open flame from a candle. This is an excellent opportunity for a building that prohibits open flames or if you have children or pets in your home.

But the flame from the candle creates a warm atmosphere, so many people on their preferences. Just make sure the candle itself is placed the security of your hot it is not too close to the hot plate on top keeps the wax tart. Also make sure there is adequate ventilation holes.

Other users still prefer the model that uses oil instead of scented wax tarts because of the smell from natural fragrances that can be used.

Whatever you choose, you will find that tart warmer itself is cheap. Then you need only the fragrant pie and perhaps tea, that does not cost much. Wax tarts are even cheaper than the candle.

You can find a wide range of related names including tart burner, candle warmer, oil warmer, wax warmer, electric tart, all of which are variations of the same thing

Users find wax tarts last a long time, even though the scent itself varies depending on the type. After use, simply place your tart warmer in the freezer for about an hour, pop the old pie and replace with a new scent to suit your mood. Some users also put their cake in the freezer before you use because they feel that they burn that way.

Consider adding flavor and decor of your home with a tart warmer.

Insight on Tart Cherry Juice

The Montmorency tart cherries grown in Michigan is the source for natural health benefits, to the delight of millions of people who are interested in nutraceutical products and alternative medicine. Traverse City, Michigan area produces more cherries than anywhere in the world.


While cherries are enthusiastic American palates since the 1600s, tart cherry juice came into his own only in recent decades, mainly because of the scientific study touting the health benefits.


A 2006 research study from the University of Vermont showed that a specialized combination of sour cherry juice and an important role in preventing the painful symptoms of muscle damage after intense physical activity play. Reports indicate that there is a marked difference in the degree of muscle strength loss between those drinking cherry pie mix, and those who received placebo juice. This result is of particular importance in sports medicine.


Research from Michigan State University study reports the following:
The same chemicals that give tart cherry juice color may relieve pain better than aspirin and ibuprofen.
Sour cherries can provide antioxidant protection, similar to commercially available supplements like vitamins C and E.
Eating about 20 cherries a day can reduce pain caused by inflammation in the body.


Russel J. Reiter, Ph.D., Professor of Medical Neuroscience at the University of Texas Health Science Center at San Antonio, Texas, has been investigated 30 years on the cake, cherry juice and its relationship to melatonin in the body. Dr. Reiter's research on the antioxidant properties of sour cherries, as they relate to melatonin and sleep / wake cycle.Based this research, the sour turns out to be a natural source of melatonin. Because melatonin helps regulate the body's natural clock, tart cherry juice can help you get more restful sleep.


According to a continuation of studies are sour an important source of antioxidants that may help maintain heart health, joints and blood circulation. The secret lies in the tincture that will sour their rich red / black color. This tincture belongs to a class of natural pigments called anthocyanins.


Besides the antioxidants, cherries contain queritrin, a large flavonoids. According to leading researchers are queritrin one of the most potent substances ever discovered. Consuming it in foods such as cherries, is like unleashing inside your body an entire army of compounds that are adept at neutralizing harmful oxidants in your system.

Here is some Information on Mexican Holiday Pastries

ngredients
1 / 4 cup milk
1 package yeast
4-5 cups flour
1 cup sugar
1 / 4 teaspoon salt
1 1 / 2 teaspoon cinnamon
1 / 2 teaspoon anise seeds
4 large eggs, lightly beaten
3 / 4 cup butter, softened
4 teaspoons vanilla extract
2 tsp. orange peel
2 candied fruit - lemon, orange, lime peel, cherries, figs and mangos
1 egg, beaten (for glaze)
1 / 3 cup granulated sugar (colored or plain)

Direction

* Preheat oven to 350F

* Heat the milk in a saucepan

* Turn off the heat and add the yeast

* Mix and let cool to room temperature

* In a bowl, sift the dry ingredients: flour, cinnamon, anise seeds, sugar and salt.

* In a separate bowl, add the wet ingredients: eggs, butter, yeast mixture and orange zest

* Gradually mix the dry ingredients into the wet ingredients

* Mix with your hand or a spatula until it forms a soft dough

* Sprinkle a little flour on the table and knead the dough with your hands until smooth and elastic

* Grease a bowl and place the dough

* Cover the bowl with a cloth and leave it 2 hours or until it doubles its size

* When the dough has risen, knead and form into a ring

* You can braid the dough for a nice design, or just drop in a simple ring.

* Decorate the dough with a slice of candied fruit

* Let the dough rise for 1 hour * Grease baking sheet

* Beat egg and brush on dough

* Sprinkle sugar over the dough

* Bake for 30 minutes until the top is a small brown

* Serve this bread warm with hot chocolate

Pastry Crust

We give you a recipe that will come out perfectly every time.

Ingredients:

All butter crust for sweet pies

1 cup (2 sticks or 8 ounces) unsalted butter, very cold, cut into slices 1 / 2 inch cubes

2 1 / 2 cups all purpose flour, plus extra for rolling

1 teaspoon salt

1 teaspoon sugar

6-8 tablespoons ice water

Preparation:

Cut the sticks of butter into 1/2-inch cubes and place in freezer for 15 minutes to one hour (the longer the better), so it is well chilled.

Mix the flour, salt and sugar in a food processor, pulse to mix. Add butter and pulse 6 to 8 times, until mixture resembles coarse meal, with pea size pieces of butter. Add ice water 1 tablespoon at a time, beat until mixture just begins to clump together. If you squeeze some of the crumbly dough and keeps them together is ready. If the dough does not hold together, again adding more water and pulse.

Remove dough from machine and place in a mountain on a clean surface. Gently shape into two disks. Knead the dough just enough to form discs without kneading. You should be able to butter pieces visible in the dough. These small pieces of butter are what will be the result crust to be problematic. Sprinkle some flour on the discs. Wrap each disk in plastic wrap in the refrigerator at least 1 hour and up to 2 days.

Remove the crust from the refrigerator a disk. Let sit at room temperature for 5-10 minutes to soften just enough to develop much more easily. Roll with rolling pin on a lightly floured surface into a 12-inch circle about 1 / 8 of an inch thick. As you roll the dough, make sure the dough is sticking to the surface below. If necessary, add a few sprinkles of flour under the dough to keep the dough sticking. Carefully place into a 9-inch pie plate. Gently press the pie dough down so that the lines at the bottom and sides of pie plate. Use a kitchen scissors to cut the dough until 1 / 2 inch from the edge of the pie.

Add the pie filling.

Roll out second disk of dough, as before. Carefully place it over the pie filling. Pinch top and bottom of the round dough firmly together. Trim excess dough with kitchen shears, leaving a 3 / 4 inch overhang. Fold the edge of the top piece of dough over and under the edge of the bottom piece of dough, pressing together. Flute edges using thumb and forefinger or press with a fork. Rating the top of the pie with four 2-inch long cuts, so that steam from the cooking pie can escape.

Enjoy!