Gimmee Some Shugah,,,,,,,,

Today I made cookies, in between kid drop offs and pick ups.  

I was starting to feel guilty that the kids were only having Peppermint JoJo's from Trader Joe's for Christmas cookies.  

I love to bake.....

I really do....

but time kind of got away from me this year.....

That whole job/working thing put a crimp in my planned eat bonbons/lounge/get mani pedi's/bake/lunch with the ladies scheme.  

My husband just doesn't think he can replace me at the factory....

Oh the nerve!....  

Everyone's replaceable, right?  

Oh, right....I work for free....

damn.  

Ok, so I have a good excuse not to bake much, but here's what I accomplished today....

Scandinavian Rosettes.  

My mom, grandma, great grandma and so on have made these goodies and so I must keep the Norwegian tradition alive.  

Bonus!  I tried making them with Soy milk instead of whole milk and they were great!  

Jack must have confiscated at least 10.  They are light and so crispy.....yum!  

Here is the recipe:

You need the rosette irons to make these.  They can be found in Andersonville or here. 

Ingredients:
2 Large Eggs
2 T Sugar
1 C Whole Milk (Soy works, too)
1 t Vanilla
1 C Flour
1/4 t salt
1 1/2 C Vegetable Oil
1/4 C Powdered Sugar

Whisk together eggs, sugar, milk and vanilla in a large bowl, then add flour and salt, whisking, until just combined (do not overmix or the cookies will blister).

Heat oil in a 3-4 quart heavy saucepan with rosette iron in it until thermometer registers 370- 375 degrees.  Carefully lift out iron, letting oil drip off into pan. 

Dip all but top edge of iron into batter 3 seconds, then submerge iron into oil and fry (batter adhering to iron) until golden, 35-40 seconds.  Do not let go of iron; cookie will shatter if it hits bottom of pan. 

Lift out iron letting oil drip off and working over paper towels, carefully pryoff rosette in same manner, heating iron in oil 10 seconds before dipping it into batter each time.

Dust rosettes with powdered sugar before serving.  (This recipe can be halved.  Rosettes are best eaten within 1-2 days of being made.  Keep layered between sheets of wax paper in an airtight container.  Makes 2 1/2 dozen. 

Next I made Jam Thumbprints and Chocolate Dipped Peanut Butter cookies from Mathew Mead's Holiday Magazine.

Jam Thumbprints
Ingredients:
2/3 Unsalted Butter (or Margarine)
1/3 Sugar
2 Egg Yolks
1 t Vanilla
1/2 t Salt
1 1/2 C Flour
2 Egg Whites, slightly beaten
3/4 Walnuts, finely chopped
3/4 Seedless Jam (raspberry, strawberry or apricot)

Preheat oven to 350 degrees

In a large mixing bowl, cream together butter and sugar, using an electric mixer on high speed, until light and fluffy.  Add eggs yolks, vanilla and salt.  Beat well, then switch to low speed and gradually add flour until dough forms.

Shape into 1" balls, dip them in the egg whites and then roll balls in the walnuts, covering the entire surface of each cookie.  Place 1 inch apart on greased cookie sheet.  Press center of each cookie with thumb to make imprint.

Bake 15-17 minutes.  Let cookies cool 2 minutes on baking sheet, then transfer to wire rack.  While still warm, fill imprints with jam.  Let cool completely.  Makes 3 dozen cookies.

Chocolate Dipped Peanut Butter Cookies

Ingredients:
11/4 C Flour
1/2 t Baking Soda
1/2 t Baking Powder
1/4 t Salt
1 Stick Butter (or Margarine)
1/2 C Sugar + 1/4 C for rolling
1/2 C firmly packed Brown Sugar
1 Egg
Coating:
2 C Chocolate Chips
1 T Shortening

Preheat oven to 375 degrees.

In a small bowl, sift flour, baking soda, baking powder and salt; set aside.  In a large mixing bowl, beat together batter, peanut butter, 1/2 C sugar, and brown sugar, using an electric mixer on high speed until smooth.  Add vanilla, egg and then the flour mixture until well combined.

Shape the dough into 1 inch balls and roll them in extra sugar.  Flatten the dough balls with a fork in a criss cross design.

Bake 8-9 minutes.  Let cookies cool 1 minute on baking sheets then transfer to cooking racks to cool completely.

For the coating, melt chocolate chips and shortening in a small heavy saucepan on medium heat, stirring frequently until melted and smooth.  Remove from heat.  dip half the cookie into the melted chocolate.  Place on wax paper until chocolate has set.  Makes 2.5 doz.