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My Trinity of Sweets this Christmas
Well, it's official, my Christmas baking is fini! This year I made ginger cookies, butterscotch haystacks, lemon squares (per my grandmother's request), and then I have a confession to make... I made slice and bake sugar cookies, covered them with CANNED vanilla icing (the horror), sprinkled them with red and green sugar, and LOVED them. My favorite Christmas sweets are the least home-made: the sugar cookies with icing and the haystacks. Sheesh. I considered making home-made sugar cookies and home-made vanilla buttercream icing to make my cookies a little more posh, but then I decided I was already baking and cooking so much that I would make the sugar cookies easy on myself. Plus, since I grew up on canned icing, it actually taste really good to me. Delicious, actually. Anyway, here are the details...  Ginger Cookies my friend AJ Sift together: 2 1/2 cups flour 2 teaspoons ground ginger 1 teaspoon baking soda 3/4 teaspoon cinnamon 1/2 teaspoon cloves 1/4 teaspoon salt Cream together: 3/4 cup (1 1/2 sticks) butter, softened 1 cup sugar 1 egg 1 Tablespoon water 1/4 cup molasses Stir the dry ingredients into the wet ingredients. Roll dough into balls and roll them in sugar. Bake for 8-10 minutes at 350 degrees. EAT and ENJOY!  Butterscotch Haystacks I don't remember :) 1 cup butterscotch chips 1/2 cup peanut butter 1/2 cup peanuts 2 cups chow mean noodles In a large microwave safe bowl, microwave the butterscotch chips until melted and smooth. Stir in the peanut butter and microwave another 20 seconds or so. Stir in the peanuts and chow mein noodles. Make sure it's all well mixed and coated. Drop spoonfuls onto a wax-paper covered plate or cookie sheet and refrigerate until firm. I like to keep these store in the refrigerator so that they don't get melty and I think they taste better cold. Also, I suggest making TWO batches - they will go quick!  Lemon Squares 1 cup unsalted butter, softened2 cups flour1/2 cup powdered sugar2 cups sugar4 eggsZest from 1 lemon, or from 2 small lemons6 Tablespoons lemon juice (I would increase this to 1/2 cup)1/2 teaspoon baking powder1 tablespoon flour Preheat oven to 325 degrees. Grease a 9x13 inch pan, line with parchment paper, and grease again. To make crust: In a large mixing bowl, beat together the butter, 2 cups of the flour, and powdered sugar until fluffy. Scrape mixture into the pan and smooth. Bake 15 minutes. In a medium bowl, beat the eggs and sugar. Grate the zest of the lemon and add the zest, along with the lemon juice, to the egg mixture. Sprinkle 1 Tablespoon of flour and the baking powder over the mixture. Mix until well blended. Pour the lemon mixture into the cooled crust. Bake for another 35 minutes, until filling is set. Let cool before cutting. Refrigerate first for easier cutting and then I like to keep mine in the fridge.  related searches : Trinity
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