Peppermint Blossoms

Did I mention that while I was on a baking spree last weekend I was SUGAR FREE? Do you know how hard it is to make cookie/brownie batter and not test it out? It’s basically torture and I don’t suggest you try it unless you have to. The third batch of cookies were Peppermint Blossoms and Adam said these were his second favorite cookie of the day (Sugar cookies #1). I trust my cookie testers judgement so here is the recipe!

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Peppermint Blossoms

Ingredients

  • 48 Hershey’s Candy Cane Kisses
  • 1/2 cup (1 stick) butter, softened
  • 1 cup granulated sugar
  • 1 egg
  • 1-1/2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoons milk
  • Red and green sprinkles ( can use sugar crystals too)

Directions

  • Heat oven to 350°F. Remove wrappers from candies.
  • Beat butter, granulated sugar, egg and vanilla in large bowl until well blended. Stir together flour, baking soda and salt; add alternately with milk to butter mixture, beating until well blended.
  • Shape dough into 1-inch balls. Roll in red sugar, granulated sugar, powdered sugar or a combination of any of the sugars. Place on ungreased cookie sheet.
  • Bake 8 to 10 minutes or until edges are lightly browned and cookie is set. Remove from oven; cool 2 to 3 minutes. Press a candy piece into center of each cookie. (If they start to melt transfer them to the freezer immediately) Remove from cookie sheet to wire rack. Cool completely. Makes about 48 cookies.
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Grandma’s Sugar Cookies

The recipe I’m posting today brings back warm memories of my childhood. When we were younger, we would head up to Maryland from Florida to spend Christmas with my moms side of the family and every year I would help my Grandma make her infamous Sugar Cookies. We start eating these during Christmas Eve Brunch and continue eating them until they’re gone (Christmas Dinner). I think we usually make 2 batches? It makes A LOT of cookies but they are in high-demand with our family. The dough, which has to chill for a few hours before rolling out, is so yummy too and you know we sneak many a bites during the whole process.

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Sugar Cookies

Ingredients

  • 1 lb margarine (4 sticks); softened
  • 2 cups sugar
  • 2 eggs
  • 2 tsp vanilla
  • 6 cups flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 rolling-pin
  • 3 cans of frosting (We use Betty Crockers Vanilla <—we cheat!)
  • Sprinkles

Directions

  • Pre heat your oven to 375 degrees
  • Mix the margarine, sugar, eggs, vanilla, flour, salt & baking soda together and then chill, covered for a few hours.
  • When you remove from fridge, leave it for an hour or so before you start to work with it.  The first batch always seems to be a challenge…so be patient as you roll it out.
  • Sprinkle flour on your surface before you start with the dough, and rub flour on the rolling-pin frequently.
  • Roll out to about 1/4 inch thick, and use cookie cutters.
  • Lift gently and place on ungreased cooking sheet.  Bake for 5 to 7 minutes at 375 degrees.  (If not quite done another minute or two.)
  • Frost and sprinkle.

 

Caution:  they are addictive! The consensus is that they are best once the icing sets into the cookies and makes them very soft so I suggest making these a day (or two) in advance of when you will need them.

Easter Recap

The Holiday season is officially over (and wedding season is starting!) and I’m kinda excited about it… No more being tempted by candy in fun shapes, eating huge meals til I feel like I’m going to pop or making the usual Monday statement “That’s it — I’m doing a sugar detox!”

Our Easter this year was fairly low-key. We invited the in-laws over for Church and Lunch/Dinner and just hung out on the couch watching basketball and chatting.

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Adam and I put out a few decorations… You know, whatever leftover items I could find at Target!

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Easter basket from my mom!

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That Hershey’s chocolate candle smells AMAZING.

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Appetizers were salami, irish cheddar cheese and Skinny Crab & Artichoke Dip (We used real crab meat, jarlsberg cheese and added Old Bay).

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Adam was such a big help in preparing the food – He knows what he’s doing in the kitchen! We made a roast in the crock pot with onions and carrots, mashed potatoes and fresh rolls for dinner. Adams mom brought a spring salad that had roasted pine nuts, spinach, feta cheese and grapes with a raspberry vinaigrette. It was delicious!

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Adams parents ended up having to leave before dessert but it doesn’t mean we did’t enjoy what we had planned.

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Angel Food Cake, Fresh Whipped Cream with Blueberries and Strawberries. Would it surprise you if you knew we ate the entire angel food cake between the two of us? Didn’t think so.

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I also made some sugar cookies with jellybeans that we never ended up touching due to our Food Coma. Adam’s work scores again!

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Perfect little Easter Sunday!

How was your day?