1 batch of cinnamon rolls, 1 batch of homemade marshmallows and 4 kinds of cookies. That's how I spent my day today. I have been planning this day of baking for weeks and it definitely did not disappoint. I am so happy with how all my cookies came out! Rather than bore you with a play by play of my day I 'll just jump right into the recipes and pictures. (OK so really it might be because I'm exhausted and can't think of anything else to say!)
Chocolate chip peanut butter cookies, Yule log cookies, thumbprint cookies, sugar cookies and not pictured, marshmallows.
Chocolate Chip Peanut Butter Cookies
(Source Smitten Kitchen)
I've made this before, find the recipe here.
Yule Log Cookies
(Source: The Cookie Bible)
1 3/4 cups all-purpose flour
3/4 cup powdered sugar
1/4 cup unsweetened cocoa powder
1/8 teaspoon salt
1 cup (2 sticks) butter
1 tsp vanilla
1 cup white chocolate chips
1 cup sprinkles
Combine flour, sugar, cocoa and salt, set aside.
Beat butter and vanilla in large bowl with electric mixer until fluffy. Gradually beat in flour mixture until well blended. Cover and chill dough at least 30 minutes.
Preheat oven to 350 degrees. Form dough into 1 inch balls. Shape balls into 2 inch logs about 1/2 inch thickn. Place 2 inches apart on ungreased cookie sheet.
Bake 12 minutes or until set. Let stand on cookies sheets 2 minutes; transfer to wire racks; cool completely.
Melt chocolate chips (in microwave or double boiler) Dip each end of the cookies into the white chocolate then into sprinkles. Return to wire racks and let stand until chocolate is set.
(Source: Vintage Victuals)
1 cup butter or margarine, softened
1/2 cup granulated sugar
4 egg yolks
1 teaspoon vanilla extract
2 cups flour
Seedless Raspberry Preserves (I used seedless Blackberry preserves)
Cream butter and sugar. Add egg yolks and vanilla and beat until light and fluffy, about 4 minutes. Stir in flour and, if necessary, chill until firm enough to handle. With floured hands, roll in 1” balls. Put 1 and ½ inches apart on cookie sheets. Lightly flour your thumb, and make a small indentation in center of each cookie. Fill with raspberry preserves. Bake in preheated 325 degreeoven about 15-20 minutes. Cool on racks. Makes about 4 dozen.
(Source: My Blog :))
(Source:Good Things Catered Blog)
4 envelopes unflavored gelatin
3 c. granulated sugar
1 1/4 c. light corn syrup
1/2 tsp salt
1 Tbsp vanilla extract
powdered sugar for slicing
-In large saucepan over medium high heat, combine 3/4 c. water, sugar and corn syrup.
-Meanwhile, in bowl of stand mixer place 3/4 c. water and sprinkle gelatin on top, let plump.
-Bringing sugar mixture to boil, place candy thermometer in middle of mixture, making sure not to touch the side or bottom of the pan and let keep a rolling boil until mixture passes 235 degrees, about 3-5 minutes.
-With mixer on low, carefully pour sugar mixture into mixer bowl and slowly raise beater to high speed.
-Beat sugar mixture on high for five minutes and then add vanilla. (If you'd like to add other flavors here like peppermint, color, or cocoa powder for chocolate, add now).
-Continue beating mixture for an additional 5 minutes.
-Meanwhile, oil a 9x13 pan for large marshmallows or two 10x10 pans for small marshmallows.
-When done beating, pour sugar mixture into pan(s), smooth top and tap to release extra air.
-Leave on counter overnight to form.
-Generously sprinkle working surface with powdered sugar, turn out marshmallow mixture, generously sprinkle with powdered sugar, and cut as desired, lightly coating marshmallow shapes with powdered sugar to avoid sticking.
9x13 pan makes about 96 large marshmallows that can be stored in a container for about a week.
Pioneer Woman Cinnamon Rolls
(Source: The Pioneer Woman Cooks)