Moon Bauble Cookies Food

MUNN COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
• Stir together the flour, poppy seeds, baking powder and salt.
• In a medium bowl cream the butter and sugar together until light; beat in the egg yolk, lemon zest and lemon juice. Fold in the flour mixture and mix well.
• Divide dough in half and roll each half out on a lightly floured surface until 1/8 to 1/4 inch thick. Cut with cookie cutters and place cookies on the prepared baking sheet. Brush tops of cookies with beaten egg white and sprinkle with white sugar.
• Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes or until golden, the edges should be light brown.

SCRIPTURE COOKIES

Steps:

• Drop by teaspoonfuls onto greased cookie sheet.
• Bake at 350* for 15 minutes.

MONKEY BREAD WITH BUTTERSCOTCH PUDDING

Steps:

• The night or several hours before you want to serve, spray a non-stick bundt or tube pan with non-stick spray. Mix brown sugar, pudding mix, white sugar and cinnamon together.
• Place frozen dough in pan a layer at a time. Sprinkle butterscotch mixture, then nuts and top with some butter. Repeat layers until all ingredients have been used.
• Place on counter over night or for several hours to rise. Do not cover. When your ready, place bread in a preheated 350 degree oven for approximately 30 minutes. Let stand for 5 minutes and then invert onto serving tray.

HAMBURGER COOKIES

Steps:

• Place icing into cake decorating tubes for easy use.
• Squeeze a little green, red and yello icing around edges of thin mint cookie.
• Put one vanilla wafer on top and one on bottom of the thin mint cookie so icing hangs out on edges.

MIDNIGHT MOON COOKIES

Steps:

• Make the cookies: Preheat oven to 350 degrees. Coat 2 baking sheets with cooking spray, line with parchment, and coat parchment. Sift flours, baking powder, and salt into a medium bowl.
• Beat butter and granulated sugar with a mixer on high speed until pale and fluffy, about 3 minutes. Reduce speed to medium, and add eggs, 1 at a time, beating well after each addition, then add vanilla. Reduce speed to low, and beat in flour mixture in 3 additions, alternating with milk, starting and ending with flour.
• Transfer batter to a pastry bag fitted with a 1/2-inch round tip. Pipe batter into ten 1/2-inch-thick, 3 1/2-inch-wide rounds, spacing them 1 1/2 inches apart on baking sheets. Bake cookies until firm but not browned on bottoms, 9 to 10 minutes. Transfer parchment with cookies to wire racks, and let cool.
• Make the cats and icing: Place melted chocolate in a pastry bag fitted with the smallest round tip. Tape 10 cat templates onto a baking sheet, then tape waxed paper over templates to baking sheet. Pipe chocolate on center and legs of 1 cat. Using a toothpick, spread chocolate to edges for fur. Repeat with remaining cats and chocolate. Freeze until hard, about 10 minutes.
• Meanwhile, sift confectioners' sugar into a large bowl. Add boiling water in a slow, steady stream, whisking constantly until mixture is smooth. Add butter, and whisk until smooth, adding more water if needed to thin.
• Remove cats from freezer, and cut waxed paper around each cat. Return to freezer. Spread a thin layer of icing on flat side of 1 cookie. Peel waxed paper from 1 cat. Using a small offset spatula, flip a cat, smooth side up, then center on icing. Repeat with remaining cookies, icing, and cats.

SWEET AND SPICY CRUNCHY PEPPERNUTS (PFEFFERNUSSE)

Steps:

• In a mixer mix all ingredients until blended.
• Add water a few drops at a time until mixture forms a ball.
• Knead the dough ball for a few minutes.
• Roll out a walnut sized ball of dough into a long rope of dough (little finger width) Cut pieces of the rope and put on baking sheet.
• Bake at 375 degrees for 6-8 minutes.
• Let cookies cool on sheets.
• Makes dozens of cookies, peanut sized, nice and crunchy.

PEANUT BUTTER RUDOLPH REINDEER COOKIES

Steps:

• Heat oven to 375 degrees and place rack in center.
• Grease two baking sheets.
• In large mixer bowl, beat together butter, peanut butter, and sugars on medium speed until light, about 2 minutes.
• Add egg and vanilla extract; beat until combined.
• Stir in flour, baking soda, and salt until a dough forms.
• Roll into 1-inch balls and place 1 inch apart on prepared baking sheets.
• Bake, one sheet at a time, until just set and bottoms are golden, 8-10 minutes.
• For each cookie, immediately place 1 red M&M or cherry half in center for nose, 2 chocolate chips for eyes, and 2 pretzel pieces on top of cookie for antlers.
• Transfer cookies on sheets to a wire rack and let cool completely.

ALPHABET COOKIES

Steps:

• Combine flour,baking powder and sugar.
• Cut in butter till mixture resembles breadcrumbs.(You can do this in food processor).
• Add vanilla and egg.Work to a dough and shape a ball.
• Wrap in plastic wrap and put in the refrigerator for 15 minutes to get hard enough to roll.
• Then make small balls of dough.
• Roll into thin cylinders, make letters of the alphabet, twisting the dough and trimming it as necessary.
• Arrange on a greased cookie sheet,leaving a little space between them.
• Bake at 180 C for about 10 - 12 minutes.
• Remove them from the oven as soon as the edges of cookies turn golden.
• Leave on the cookie sheet for 2-3 minutes to cool a bit,then delicately detatch them from the sheet.
• Leave to cool on a wire-rack.
• Topping:.
• =======.
• Drizzle melted chocolate / chocolate sauce OR spread lemon icing on the top of the cookies OR dip the top in melted chocolate.
• Sprinkle desicated coconut / chopped nuts.
• Leave to set.