April Fool’s Pizza!

DSC08935
My youngest was super excited for April Fool’s Day this year and wanted to do some “pranks” that wouldn’t hurt anyone’s feelings.  So we went with making foods that aren’t quite what they seem.  Dinner is chocolate cupcakes with frosting (meatloaf with mashed potatoes)! And dessert? Pizza! I helped her pipe the “cheese” but let her do all the other toppings.  She had so much fun and can’t wait to serve it up later!
DSC08937
APRIL FOOL’S PIZZA

For the pizza crust:
1 cup unsalted butter

3/4 cup powdered sugar
1 tsp vanilla extract
2 cups flour
1/2 tsp kosher salt

For topping:
raspberry jam (pizza sauce)
frosting (cheese)
Marshmallow fondant or fruit leather to cut out topping shapes
sprinkles, for herbs and parmesan cheese

Make the pizza crust:
Cream everything together with a wooden spoon or mixer just until creamy. Don’t overmix.  Will be pretty dry.
Press into a 10 inch springform pan.
Bake at 325 degrees for about 15 to 20 minutes.  Let cool.
Top with raspberry jam for pizza sauce, frosting for cheese, and other decorations.
April Fool’s Pizza!

Ingredients

    For the pizza crust:
  • 1 cup unsalted butter
  • 3/4 cup powdered sugar
  • 1 tsp vanilla extract
  • 2 cups flour
  • 1/2 tsp kosher salt
    For topping:
  • raspberry jam (pizza sauce)
  • frosting (cheese)
  • Marshmallow fondant or fruit leather to cut out topping shapes
  • sprinkles, for herbs and parmesan cheese

Instructions

  • Make the pizza crust:
  • Cream everything together with a wooden spoon or mixer just until creamy. Don’t overmix. Will be pretty dry.
  • Press into a 10 inch springform pan.
  • Bake at 325 degrees for about 15 to 20 minutes. Let cool.
  • Top with raspberry jam for pizza sauce, frosting for cheese, and other decorations.
  • Recipe Management Powered by Zip Recipes Plugin
    http://mystainedapron.com/april-fools-pizza/

    Mediterranean Salad

    DSC07234

    Chicken Shawarma is one of our favorite dinners.  And if I’m making that you can bet I’m also making this.  It’s cooling and refreshing and is just what you want with the warm spices in shawarma.  I usually make it before I cook the shawarma so the acid in the lemon juice can mellow out the onion a bit before we eat.  You can use equal parts cucumber, tomato, and onion or cut back on the onion if you like.  This is something you don’t really measure.  Just chop, drizzle, and mix.
    DSC07243
    MEDITERRANEAN SALAD

    Cucumber, peeled, seeded, diced
    tomato, diced
    white onion, diced
    flat leaf parsley, minced
    Lemon juice
    Olive Oil
    Salt and pepper, to taste

    Mix the cucumbers, tomatoes, onions together in a bowl.  Drizzle with freshly squeezed lemon juice and olive oil.  Season with salt and pepper.

    Mediterranean Salad

    Ingredients

    • Cucumber, peeled, seeded, diced
    • tomato, diced
    • white onion, diced
    • flat leaf parsley, minced
    • Lemon juice
    • Olive Oil
    • Salt and pepper, to taste

    Instructions

  • Mix the cucumbers, tomatoes, onions together in a bowl. Drizzle with freshly squeezed lemon juice and olive oil. Season with salt and pepper.
  • Recipe Management Powered by Zip Recipes Plugin
    http://mystainedapron.com/mediterranean-salad/

    How we celebrate St Patrick’s Day

     

    DSC00304
    Yet another thing I love about Homeschooling is that we can decide how to celebrate holidays.  For us, St. Patrick’s Day is the perfect opportunity to learn about Irish history and to read Irish folktales.  My Dad was an amazing storyteller and was incredibly proud of his Irish heritage.  So to celebrate him we go all out for St Patrick’s Day all March.  Actually… it pretty much starts the day after Valentine’s Day.  We make decorations, make a little leprechaun fairy garden, and I put all our Irish folktale books on the coffee table and we read them often.
    I teach them traditional Irish recipes and read through my Irish cookbooks and look for new ones to try.
    I don’t dye milk green or make leprechaun traps.  There are no pots of gold to be found.  But there is apple cake and soda bread and isn’t that pretty much the same thing? 🙂

    My favorite Irish Recipes can be found here

    My favorite Irish cookbook is:
    Irish Traditional Cooking by Darina Allen

    Some of our favorite Irish folktale and history books are:
    Irish Tales of Mystery and Magic by Eddie Lenihan
    The Story of Ireland by Brendan O’Brian
    Tim O’ Toole and the Wee Folk by
    O’ Sullivan Stew by Hudson Talbott
    Clever Tom and the Leprechaun by Linda Shute
    Jamie O’ Rourke and the Big Potato by Tomie Depaola

     

    Irish Cheddar Crackers

    DSC05273

    February 15th.  I love February 15th.  Don’t get me wrong, Valentine’s day is great.  But the day after is my day.  To deck the halls with as much Irish cheer as I can! Every year we have a big Irish dinner in celebration of my Dad who was incredibly proud of his Irish heritage.  I was only 19 when he passed away and this is my way of celebrating him and his love of life and all things Irish.
    I love making appetizers before any holiday meal, they help take the stress off of getting dinner done on time and since everyone ends up in the kitchen anyways, it gives them things to munch on.
    I made a chalkboard fabric runner for our counter so I can write what things are around them.  Easy and super handy.  If you want more Irish recipe ideas, read here.

    DSC05283

    IRISH CHEDDAR CRACKERS

    1 3/4 cups flour
    1/2 tsp baking powder
    1/2 tsp salt
    1/2 cup cold unsalted butter
    1 cup (4 oz) shredded Irish Cheddar
    2-3 T ice water

    In a med bowl mix together the flour, baking powder, and salt.  Cut the butter in with a pastry blender until pea sized clumps remain.
    Add cheese and 2 T of the water and mix just until dough comes together, adding more water a tablespoon at a time until it comes together.
    Divide dough in half and wrap each piece in plastic wrap and refrigerate for 30 minutes.
    Roll out dough on a lightly floured surface to 1/4 inch thickness.
    Cut into rounds (I used a 2 1/2″ cutter) and place on greased baking sheets 2 inches apart.
    Bake at 350 degrees for 10-12 minutes until barely browned.

    Recipe adapted from The New Irish Table by Margaret M. Johnson

    Irish Cheddar Crackers

    Ingredients

    • 1 3/4 cups flour
    • 1/2 tsp baking powder
    • 1/2 tsp salt
    • 1/2 cup cold unsalted butter
    • 1 cup (4 oz) shredded Irish Cheddar
    • 2-3 T ice water

    Instructions

  • In a med bowl mix together the flour, baking powder, and salt. Cut the butter in with a pastry blender until pea sized clumps remain.
  • Add cheese and 2 T of the water and mix just until dough comes together, adding more water a tablespoon at a time until it comes together.
  • Divide dough in half and wrap each piece in plastic wrap and refrigerate for 30 minutes.
  • Roll out dough on a lightly floured surface to 1/4 inch thickness.
  • Cut into rounds (I used a 2 1/2" cutter) and place on greased baking sheets 2 inches apart.
  • Bake at 350 degrees for 10-12 minutes until barely browned.
  • Recipe Management Powered by Zip Recipes Plugin
    http://mystainedapron.com/irish-cheddar-crackers/

     

    Smoky Cheater Cheddar Cheese

    DSC06492

    Cheesemaking.  It’s like mad scientist meets cook.  I have yet to delve into aged cheeses, though I am one mini fridge away from making a “cheese cave” in the garage.  This is a “cheater” cheese since it’s not aged, but will be the most similar to one that is.  It is a crumbly cheese, but just wait until you have it warm and crispy… drool.   If you think gooey and melty is the best thing about cheese, think again.  Just wait until you have this, seared until it’s crispy… sprinkled with a little sea salt.. I could tell you all the things you could do with it, but let’s face it, why bother.

    DSC06491

    Before you start, read my tips for beginning cheesemaking to review supplies you’ll need
    and my guide for choosing milk for cheesemaking.

    SMOKY CHEATER CHEDDAR CHEESE
    yield: 1 1/2 lbs

    1 gallon whole milk, NOT ultra-pasteurized
    3 T apple cider vinegar
    1/2 tsp turmeric
    2 tsp smoked paprika
    1 1/2 tsp smoked salt (or additional kosher salt)
    1 tsp kosher salt (or to taste)
    1/2 tablet vegetarian rennet
    1/2 cup dechlorinated water

    Prepare your strainer.  Line a large stainless or enamel colander with butter muslin or nut milk bag in a clean sink.
    Dissolve the rennet in the dechlorinated water and set aside.
    Pour milk and vinegar into a heavy bottomed pot. (Stainless steel or nonreactive)
    Whisk to combine.  Add the spices (reserving salt for later) and whisk to combine.
    Heat over medium heat, stirring constantly, until milk reaches 95 degrees F.
    Add the rennet solution and mix it with 20 quick strokes to incorporate evenly.  Heat to 105 degrees F.
    The milk should be coagulating now, the curds and whey separating.

    DSC06479

    Use the spoon to cut through the whey to break into smaller pieces, using an up and down motion, NOT whisking motion.
    Cook for about 2 more minutes, continue to 115 degrees F.
    The curds will become firmer in texture, more like scrambled eggs.
    Continue heating to 120 degrees F, moving the curds slowly as they are heating.
    At 120 degrees F reduce the heat and use the back of the spoon to squeeze the curds against the sides of the pot to encourage them to release more whey.
    Turn off the heat and let the pot sit for 5 minutes or until they hold together when you squeeze them. (If they don’t let the pot sit another 5-10 minutes, stirring occasionally)
    Pour into the strainer and drain for 3 minutes

    DSC06481

    Squeeze out more whey until curds are fairly dry.  Break apart curd and add salt.  Mix in very thoroughly.

    DSC06482

    Place curd filled butter muslin into a mold (I like to use a cheese mold but whatever, even a bowl will do.)

    DSC06483

    Place in the fridge to allow to rest and chill.  To get a denser texture, it helps to put a weight on top (I found a canning jar filled with something fits well on my container).
    Unwrap and slice.   Melt a drizzle of olive oil or a pat of butter in a nonstick skillet over medium heat.
    Add cheese slices and sear on both sides.

    Recipe slightly adapted from One Hour Cheese by Claudia Lucero

    Smoky Cheater Cheddar Cheese

    Ingredients

    • 1 gallon whole milk, NOT ultra-pasteurized
    • 3 T apple cider vinegar
    • 1/2 tsp turmeric
    • 2 tsp smoked paprika
    • 1 1/2 tsp smoked salt (or additional kosher salt)
    • 1 tsp kosher salt (or to taste)
    • 1/2 tablet vegetarian rennet
    • 1/2 cup dechlorinated water

    Instructions

  • Prepare your strainer. Line a large stainless or enamel colander with butter muslin or nut milk bag in a clean sink.
  • Dissolve the rennet in the dechlorinated water and set aside.
  • Pour milk and vinegar into a heavy bottomed pot. (Stainless steel or nonreactive)
  • Whisk to combine. Add the spices (reserving salt for later) and whisk to combine.
  • Heat over medium heat, stirring constantly, until milk reaches 95 degrees F.
  • Add the rennet solution and mix it with 20 quick strokes to incorporate evenly. Heat to 105 degrees F.
  • The milk should be coagulating now, the curds and whey separating.
  • Use the spoon to cut through the whey to break into smaller pieces, using an up and down motion, NOT whisking motion.
  • Cook for about 2 more minutes, continue to 115 degrees F.
  • The curds will become firmer in texture, more like scrambled eggs.
  • Continue heating to 120 degrees F, moving the curds slowly as they are heating.
  • At 120 degrees F reduce the heat and use the back of the spoon to squeeze the curds against the sides of the pot to encourage them to release more whey.
  • Turn off the heat and let the pot sit for 5 minutes or until they hold together when you squeeze them. (If they don't let the pot sit another 5-10 minutes, stirring occasionally)
  • Pour into the strainer and drain for 3 minutes
  • Squeeze out more whey until curds are fairly dry. Break apart curd and add salt. Mix in very thoroughly.
  • Place curd filled cheesecloth into a mold (I like to use a cheese mold but whatever, even a bowl will do.)
  • Place in the fridge to allow to rest and chill. To get a denser texture, it helps to put a weight on top (I found a canning jar filled with something fits well on my container).
  • Unwrap and slice. Melt a drizzle of olive oil or a pat of butter in a nonstick skillet over medium heat.
  • Add cheese slices and sear on both sides.
  • Recipe Management Powered by Zip Recipes Plugin
    http://mystainedapron.com/smoky-cheater-cheddar-cheese/

    Baptism Treats and Ideas

    DSC06815

    This was a very special day for our family and I wanted to share some of the fun things we did.

    Before her baptism we made a trip to the Portland Temple for some pictures in her special dress.
    I used fabric from my wedding dress and made my own pattern since I couldn’t find what I wanted.
    The buttons are even antiques from my Grandmother’s button jar she had given me.

    DSC06852

    I made the flowers for her hair and sash with some soft pink specialty fabric (just gathered and sewed in onto a felt circle, some more antique buttons for the center and attached them to alligator clips.
    And you have to have sparkly gold kitty shoes to top everything off!

    DSC06846

    I made a special scrapbook for her day, including a page to tell her about her dress.  I included scraps of the fabrics and some more of the special buttons to save for another special day.  I printed this frame from the Graphics Fairy for journaling.
    DSC08780

    And some of the favorite pictures taken at the Temple.

    DSC08781

    I printed more of the frame (I added a little banner that says “A message for Lucy”) and had them at the baptism for friends and family to write messages to her.
    Afterwards I added them to her scrapbook.

    DSC08783

    For the treats…
    Basically we did cupcakes and cookies.  Lucy really wanted blues (for water) and doves (for the dove that appears when Christ was baptized).

    I’ve had this cookie cutter set (at least the temple and angel moroni) for many years.  Originally purchased at Deseret Book.  Lucy really wanted a dove and luckily I had one from a set, and used a small scalloped circle as well.
    I topped them with a glaze and some luster dust and some marshmallow fondant decorations.

    DSC06888

    You can find these cookie cutters at Deseret Book.  After baking I added a bit of blue coloring to clear vanilla extract and used a small food paintbrush (you can find them with cake decorating supplies) to paint details.  Painting after baking will give a brighter color.

    DSC06889

    If you don’t know this tip all ready, the best cupcake liners are mini souffle cups.  I buy mine at United Grocer’s Cash and Carry but any restaurant supply store should have them.  You can get them in a range of sizes, from teeny tiny to regular cupcake size.  You just put them on a cookie sheet, no cupcake pans needed.
    I frosted with blue and white swirled frosting.

    DSC06890

    DSC06892

    I didn’t catch a better picture! The banner was made with my Silhouette, she really wanted a dove and the CTR symbol.   I placed her memory book with the pictures we took at the Temple and the shadowbox I made her for decoration.

    DSC06893

    I had to share this too.  She received this special Baptism charm bracelet for a gift.  It is so sweet.  She doesn’t love wearing jewelry but she hung it over her desk and looks at it all the time.

    DSC06922

    Instant Pot Taco Meat

    DSC08740

    My hubby loves few things more than tacos.  He’s a dragon at heart.  Just like them, he can’t stomach spicy foods too.  (Have you read Dragons Love Tacos? One of my kids favorite books!)
    This recipe doesn’t necessarily save you a lot of time, as it will take longer to come to pressure since the meat is frozen.  But it does save energy.  I can throw it in and leave it while it cooks, then simmers.  The flavor becomes super intense and by allowing the meat to simmer in the liquid it becomes even more tender and concentrated. You can even make a big batch and freeze it for a super quick meal.
    And if you have a favorite taco seasoning you could use that instead of all the spices.  But this is just how we love it!

    INSTANT POT TACO MEAT
    2 lbs frozen ground meat (I used ground beef, but chicken or turkey is fine too)
    2 cups beef stock (or chicken or vegetable)
    2 tsp paprika
    2 tsp cumin
    2 tsp onion powder
    2 tsp garlic powder
    1 tsp salt
    1 tsp ancho chili powder
    1/2 tsp chipotle powder (more for spicier)

    Place frozen meat in instant pot, sprinkle on spices and pour in stock.

    DSC08731

    Cook for 25 minutes on high pressure then use quick pressure release.

    DSC08732

    Turn Instant Pot on Saute function and mash beef with a potato masher to break up.

    DSC08733

    Stir occasionally as it simmers and continue to cook until liquid is reduced to your preference.

    DSC08734

    For tacos I like to stand up 12 taco shells in a 9 by 13 inch pan and divide 1 lb meat into the shells.
    Sprinkle on a little cheese and put in a 400 degree oven for 10 minutes or the cheese is melted.
    Add shredded lettuce, salsa, and sour cream and taco night is ready!

    DSC08742

    Instant Pot Taco Meat

    If you want to make just 1 lb of meat, cut everything in half. But you want to be sure to use a full cup of liquid. To make a larger batch, you don't have to add additional stock. Just increase spices and meat.

    Ingredients

    • 2 lbs frozen ground meat (I used ground beef, but chicken or turkey is fine too)
    • 2 cups beef stock (or chicken or vegetable)
    • 2 tsp paprika
    • 2 tsp cumin
    • 2 tsp onion powder
    • 2 tsp garlic powder
    • 1 tsp salt
    • 1 tsp ancho chili powder
    • 1/2 tsp chipotle powder (more for spicier)

    Instructions

  • Place frozen meat in instant pot, sprinkle on spices and pour in stock.
  • Cook for 25 minutes on high pressure then use quick pressure release.
  • Turn Instant Pot on Saute function and mash beef with a potato masher to break up.
  • Stir occasionally as it simmers and continue to cook until liquid is reduced to your preference.
  • For tacos I like to stand up 12 taco shells in a 9 by 13 inch pan and divide 1 lb meat into the shells.
  • Sprinkle on a little cheese and put in a 400 degree oven for 10 minutes or the cheese is melted.
  • Add shredded lettuce, salsa, and sour cream and taco night is ready!
  • Recipe Management Powered by Zip Recipes Plugin
    http://mystainedapron.com/instant-pot-taco-meat/

    Instant Pot Beef Stew

    DSC08021
    I have been tweaking this recipe for awhile now and I finally perfected it!  I thought I had it just right but the other night I needed to make 2 batches since I was taking dinner to a friend as well.  The first batch I coated the meat with some seasoning and flour and seared in batches, then added the tomato paste and garlic, deglazed with the broths before pressurizing.  The 2nd batch I was running short on time and in a moment of adventure I threw caution to the wind and dumped everything in the pot and set it.  To my amazement you couldn’t tell the difference between both batches! This was such a hit and is my new go-to stew recipe.  I love it more than any other I’ve ever made and I’m pretty sure you will to.  And if you don’t have a pressure cooker I think you would get pretty good results cooking this on high in a crock pot for about 6-8 hours or until meat and veg are tender.
    This recipe could not be any easier.  Or tastier!

    INSTANT POT BEEF STEW
    1 1/2 -2 lbs stew meat (I use roast, cut into 1 1/2 inch cubes)
    2 tsp salt
    1/2 tsp pepper
    2 T tomato paste
    3 garlic cloves, minced
    2-4 cups beef broth
    2-4 cups chicken broth
    1 T worcestershire
    8 cups chopped vegetables*
    (I used 5 gold potatoes, 1 parsnip, 1 onion, 3 carrots)

    To thicken:
    3 T cornstarch
    3 T water

    Place everything except thickener in the Instant Pot (or other electric pressure cooker)
    Cook on high pressure for 30 minutes.  Natural pressure release for 10 minutes.
    To thicken, whisk together the cornstarch and cold water and stir in.

    *Most root vegetables are a good choice here.  Peas are nice as well, but add those at the end.  If making for the freezer I would not use potatoes though, as they can get a little weird in the freezer.

    Note: The vegetables will be very soft.  If you want them to have more texture, just leave out the veg and cook as directed.  Add the veg and cook on high pressure for 8 minutes, natural pressure release for 10.

    Why the difference in broth amount? Depends on how thick or thin you prefer your stew

    Instant Pot Beef Stew

    Ingredients

    • 1 1/2 -2 lbs stew meat (I use roast, cut into 1 1/2 inch cubes)
    • 2 tsp salt
    • 1/2 tsp pepper
    • 2 T tomato paste
    • 3 garlic cloves, minced
    • 2-4 cups beef broth
    • 2-4 cups chicken broth
    • 1 T worcestershire
    • 8 cups chopped vegetables*
      (I used 5 gold potatoes, 1 parsnip, 1 onion, 3 carrots)
      To thicken:
    • 3 T cornstarch
    • 3 T water

    Instructions

  • Place everything except thickener in the Instant Pot (or other electric pressure cooker)
  • Cook on high pressure for 30 minutes. Natural pressure release for 10 minutes.
  • To thicken, whisk together the cornstarch and cold water and stir in.
  • Most root vegetables are a good choice here. Peas are nice as well, but add those at the end. If making for the freezer I would not use potatoes though, as they can get a little weird in the freezer.
    Note: The vegetables will be very soft. If you want them to have more texture, just leave out the veg and cook as directed. Add the veg and cook on high pressure for 8 minutes, natural pressure release for 10.
    Why the difference in broth amount? Depends on how thick or thin you prefer your stew
    Recipe Management Powered by Zip Recipes Plugin
    http://mystainedapron.com/instant-pot-beef-stew/

    Cookie Butter Petit Fours

    DSC06514

    I’m pretty sure Santa would like these little Christmas cakes for a change.  Cookie butter is basically Christmas in a jar after all.  I used this brownie bites pan (makes petit fours WAY easier and quicker) but you could even make a large cake using the same cookie butter filling and glaze.

    Cookie Butter Petit Fours

    Chocolate cake

    Filling:
    1/2 cup Cookie Butter
    1 cup heavy cream

    Glaze:
    1/2 cup heavy cream
    1/2 cup semi sweet chocolate chips

    Bake cake, mix or your favorite recipe (I used a silicone pan that makes small squares).  You can also bake it in a large baking sheet, cool, then cut squares.
    Make filling: Whip cream to stiff peaks then fold cookie butter in.
    Make glaze: Heat cream to almost boiling (in microwave or a small pot).  Add chocolate and mix until smooth.
    To assemble, sandwich 2 pieces of cake with some filling and spoon a little glaze over the top, letting drip down the sides.  If you don’t want exposed sides you can spread glaze around sides as well.

    Cookie Butter Petit Fours

    Ingredients

    • Chocolate cake
      Filling:
    • 1/2 cup Cookie Butter
    • 1 cup heavy cream
      Glaze:
    • 1/2 cup heavy cream
    • 1/2 cup semi sweet chocolate chips

    Instructions

  • Bake cake, mix or your favorite recipe (I used a silicone pan that makes small squares). You can also bake it in a large baking sheet, cool, then cut squares.
  • Make filling: Whip cream to stiff peaks then fold cookie butter in.
  • Make glaze: Heat cream to almost boiling (in microwave or a small pot). Add chocolate and mix until smooth.
  • To assemble, sandwich 2 pieces of cake with some filling and spoon a little glaze over the top, letting drip down the sides. If you don't want exposed sides you can spread glaze around sides as well.
  • Recipe Management Powered by Zip Recipes Plugin
    http://mystainedapron.com/cookie-butter-petit-fours/

    Orange Butter Cookies

    If you’re looking for something special to take to a cookie swap I have just the thing for you.  No fussy decorating, simple and easy to make, but these cookies are so good they don’t need any icing.
    The addition of fresh orange zest is what makes them amazing, so if you can use the fresh zest instead of dried.
    Making them into giant cookies is fun for a gift but either way they will be soft, chewy, and gone in a flash!

    ORANGE BUTTER COOKIES

    3 1/2 cups flour
    1/2 tsp baking soda
    1 tsp kosher salt
    1 1/4 cups sugar (plus more for topping)
    1 cup unsalted butter, at room temperature
    1 T orange zest (or 1 tsp dried)
    1 egg
    2 egg yolks

    Whisk together the flour, baking soda, and salt in a medium bowl.
    In another bowl, cream together the butter, sugar, and orange zest until light and fluffy.
    Add the egg and egg yolks, mixing until well combined.
    Add the dry ingredients until mixed in.
    Line cookie sheets with silicone mats or parchment paper and heat the oven to 350 degrees.
    Form dough into balls and slightly flatten using your fingers spread apart slightly.
    Sprinkle with additional sugar.
    Can be made into large cookies, about 1/2 cup in size, and baked for about 17 minutes.
    Or make into smaller cookies, using about 1 1/2 to 2 T dough, and baked for 10-12 minutes.
    Remove from oven while still pale, but baked all the way through.
    Cook on sheets for 5 minutes before moving to a rack to cool completely.

    Recipe adapted from “The Sweeter Side of Amy’s Bread”

    Orange Butter Cookies

    Ingredients

    • 3 1/2 cups flour
    • 1/2 tsp baking soda
    • 1 tsp kosher salt
    • 1 1/4 cups sugar (plus more for topping)
    • 1 cup unsalted butter, at room temperature
    • 1 T orange zest (or 1 tsp dried)
    • 1 egg
    • 2 egg yolks

    Instructions

  • Whisk together the flour, baking soda, and salt in a medium bowl.
  • In another bowl, cream together the butter, sugar, and orange zest until light and fluffy.
  • Add the egg and egg yolks, mixing until well combined.
  • Add the dry ingredients until mixed in.
  • Line cookie sheets with silicone mats or parchment paper and heat the oven to 350 degrees.
  • Form dough into balls and slightly flatten using your fingers spread apart slightly.
  • Sprinkle with additional sugar.
  • Can be made into large cookies, about 1/2 cup in size, and baked for about 17 minutes.
  • Or make into smaller cookies, using about 1 1/2 to 2 T dough, and baked for 10-12 minutes.
  • Remove from oven while still pale, but baked all the way through.
  • Cook on sheets for 5 minutes before moving to a rack to cool completely.
  • Recipe Management Powered by Zip Recipes Plugin
    http://mystainedapron.com/orange-butter-cookies/

     

     

    Related Posts Plugin for WordPress, Blogger...