Posted on 12/22/2008 6:00:28 PM PST by laurenmarlowe
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Merry Christmas, acad
What is your favorite Christmas Treat?
My wife's FUDGE!!!
Of course I start my diet January 5!! :=)
Suppose to be another winter storm passing our way by Christmas Day, would only be the 4th white Christmas in 110 years!!
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#450
Merry Christmas!!
Heh, heh...
Beautiful!
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Lady Jags Personal Horrorscope
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Molasses cookies are one of my favorites too. I also like gingerbread hearts with royal icing.
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Lady Jags Personal Horrorscope
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Good morning, it’s a privilege, and Yum, indeed - it’s served with lingenberry sauce - like raspberries only smaller. Have a blessed season.
Colonel, USAFR
Thank you, thank you - now I’ll have to stop training on my Christmas dessert eating skills, I have 7 more years in which I have to make my weight and my run time!
Colonel, USAFR
These are lovely for a cookie exchange or an afternoon tea.
Viennese Jam Cakes
3/4 cups cold unsalted butter cut into pieces
1/4 cup white granulated sugar
1 tablespoon sour cream
1 teaspoon vanilla
1/4 teaspoon salt
1 1/2 cups flour
Raspberry Jam
Confectioner’s Sugar for dusting
Preheatoven to 350 degrees F.
In food processor chop butter with sugar until size of small peas. (4-5 pulses)
Add sour cream, vanilla,and salt. Blend just to combine about 8 pulses. Sprinkle in flour and blend just until wet granular crumbs form, about 15 seconds.
Press generous tablespoon into wells of miniature muffin tins. (Should make 24.)
Bake about 22 minutes, just until golden. Using handle end of
wooden spoon, make small indentation in center of each cake. Fill each with about 1/2 teaspoon raspberry jam. Cool in pan for 10 minutes and then turn out onto cooling rack to cool.
To freeze for later servving, wrap them well and freeze. Defrost them before dusting with confectioner’s sugar.
To serve, dust with confectioner’s sugar.
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