Holiday House Cookies

Holiday House CookiesIngredients:

  • 1 pouch ( 1lb 1.5 oz) ginergerbread cookie mix
  • 1/2 cup butter or margarine, softened
  • 1 tablespoon water
  • 1 egg
  • 1 container (1 lb) Rich & Creamy creamy white or vanilla frosting, if desired
  • Assorted small candies, if desired

Method:

  • Heat oven to 375°F. In medium bowl, stir cookie mix, butter, water and egg until dough forms. Divide dough in half.
  • Working with half of dough at a time, roll out on floured surface into 9×6-inch rectangle. Cut rectangle into 6 (3-inch) squares. Place 4 squares on ungreased cookie sheet. Cut remaining 2 squares diagonally in half to form 4 triangles. Place 1 triangle on one side of each square for roof; press dough to seal.
  • Bake 8 to 11 minutes or until set. Cool 5 minutes. Remove from cookie sheet. Cool completely, about 15 minutes. Decorate with frosting and candies.

Expert Tips:

  • Roll dough to an even thickness by rolling over two wooden dowels or rulers. Use dowels or rulers in the desired thickness, and place them on opposite sides of the dough.
  • For easy decorating, place frosting in a resealable food-storage plastic bag, snip off a small corner of the bag and squeeze to frost.

 Preparation Time: 60 Minutes

Cooking Time: 30 Minutes

Sugar Cookies

Sugar Cookies

Ingredients:

  • 1 ½ cups powdered sugar
  • 1 cup butter or margarine, softened
  • 1 teaspoon vanilla
  • ½ teaspoon almond extract
  • 1 egg
  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • Granulated sugar or colored sugar

 

Method:

  • Mix powdered sugar, butter, vanilla, almond extract and egg in large bowl. Stir in remaining ingredients except granulated sugar. Cover and refrigerate at least 2 hours.
  • Heat oven to 375ºF. Lightly grease cookie sheet.
  • Divide dough in half. Roll each half 1/4 inch thick on lightly floured surface. Cut into desired shapes with 2- to 2 1/2-inch cookie cutters. Sprinkle with granulated sugar. Place on cookie sheet.
  • Bake 7 to 8 minutes or until edges are light brown. Remove from cookie sheet. Cool on wire rack.

 

Expert Tips:

  • You can prevent cookie dough from sticking to the cookie cutter by dipping the cutter in flour between uses.
  • These cookies are irresistible just as they are. But if you like, frost with your favorite frosting, or use decorator gels before baking for an attractive cookie that stacks easily.
  • Rise to the occasion! If using self-rising flour, there is no need to add baking soda and cream of tartar.
  • To ensure recipe success, do not use vegetable oil spreads.

 

Preparation Time: 30 Minutes

Cooking Time: 2 Hours 10 Minutes

 

Holiday Cookie Ornaments

 Holiday Cookie Ornaments

Ingredients

  • 1 pouch (1 lb 1.5 oz) sugar cookie mix
  • 1/3 cup butter or margarine, melted
  • 2 tablespoons
  • All-purpose flour
  • 1 egg
  • 36 small candy canes
  • 2 containers (1 lb each)
  • Rich & Creamy creamy white or vanilla frosting

 Method

  • Heat oven to 375°F. Line cookie sheets with cooking parchment paper. In medium bowl, stir cookie mix, butter, flour and egg until soft dough forms.
  • On floured surface, roll dough until about 1/8 inch thick. Cut with 3 to 3 1/2-inch cookie cutters. Place cutouts 1 inch apart on cookie sheets.
  • Bake 5 minutes. Meanwhile, break off top of each candy cane to create loop for hanging cookies.
  • Remove cookies from oven; press 1 candy piece on top of each cookie to make a loop. Bake 1 to 2 minutes longer or until edges are set. Cool on cookie sheets 2 minutes. Remove from cookie sheets to cooling rack. Cool completely, about 20 minutes.
  • Line cookie sheet with parchment paper. Place 1 container of frosting at a time in 2-cup glass measuring cup. Microwave uncovered on High 45 to 60 seconds, stirring every 15 seconds, until melted. Dip each cookie in frosting, allowing excess to drip off. Place cookies on parchment paper. Decorate as desired. Let stand until frosting is set, about 1 hour.

Expert Tips:

  • To evenly break candy canes, cut with scissors while still in the wrapper, then unwrap and use.
  • No parchment paper? Just use nonstick foil.
  • The 1/8-inch rolled thickness is important for the candy holder to stay connected.

Preparation Time: 1 Hour 15 Minutes

Cooking Time: 1 Hour

Til Ande Ka Achaar

TIL ANDE KA ACHAAR

Ingredients

INGREDIENTSFor dry tempering
  • 4 – 5 whole dry red chillies
  • 10 – 15 blenched garlic
  • 2 tsp white sesame seeds
  • 2 tsp finely chopped ginger
  • 1 ½ tbsp mustard oil
  • 1 tsp fenugreek seeds
  • 1 tsp cumin seeds
  • ½ tsp turmeric powder
  • ½ tsp red chilli powder
  • 2 – 3 tsp finely chopped green chilli
  • 3 tsp finely chopped coriander
  • 5 boiled eggs
  • 4 – 5 tbsp curd
  • 2 tsp lemon juice
  • Salt to taste
For garnish
  • Curd
  • Finely chopped coriander
  • Roasted sesame seeds
  • Red chilli powder
  • Lemon wedges

Method

  • Roast dry red chillies, garlic, white sesame seeds, and finely chopped ginger in a pan.
  • Now heat oil in another pan.
  • Fry fenugreek and cumin seeds in it.
  • After fried, add turmeric and red chilli powder, and finely chopped green chillies to fry.
  • Now mix finely chopped coriander in it, and shift the mixture in the bowl with curd.
  • Now cut the boiled eggs from center.
  • Grind the roasted mixture in a mixy and add it in the curd mixture.
  • Add finely chopped coriander, salt, and lemon juice in it.
  • Keep the prepared mixture on the eggs.
  • Garnish the eggs with curd, finely chopped coriander, roasted sesame seeds, and red chilli powder.
  • Your Til Ande ka Achaar is ready.

Preparation Time: 10 minutes

Cooking Time: 10 minutes