Layered Christmas Jell-O

2017-12-18T03:04:36Z

Elizabeth: /* Ingredients */

Layered Christmas Jell-O

2017-12-18T03:03:54Z

Elizabeth:

2015-12-13T22:24:36Z

Elizabeth: /* Directions */

== Notes ==

From [http://www.cooksillustrated.com/recipes/54-glazed-lemon-cookies Cook's Illustrated]

This recipe makes about 30 cookies.

Extra lemony from using both zest and the juice of 2 lemons.

Be sure to add the lemon juice and the egg yolk together at the last minute to prevent curdling.

The dough, formed into a log, wrapped in parchment paper, and then in plastic wrap, will keep in the refrigerator for up to three days or in the freezer for up to two weeks.

The cookies are best eaten the day they are glazed.

== Ingredients ==

LEMON COOKIES

* ¾ cup granulated sugar (5 ¼ ounces)
* 2 tablespoons grated lemon zest
* 1¾ cup unbleached all-purpose flour (8 ¾ ounces)
* ¼ teaspoon table salt
* ¼ teaspoon baking powder
* 12 tablespoons unsalted butter (1 ½ sticks), cold, cut into ½-inch cubes
* 2 tablespoons lemon juice
* 1 large egg yolk
* ½ teaspoon vanilla extract

LEMON GLAZE

* 1 tablespoon cream cheese, softened
* 2 tablespoons lemon juice
* 1½ cups confectioners' sugar (6 ounces)

== Directions ==

For the Cookies

# Adjust oven racks to upper-middle and lower-middle positions; heat oven to 375 degrees.
# In food processor, process granulated sugar and lemon zest until sugar looks damp and zest is thoroughly incorporated, about 30 seconds.
# Add flour, salt, and baking powder.
# Pulse to combine, about 10 one-second pulses.
# Scatter butter chunks
# Pulse until mixture resembles fine cornmeal, about 15 one-second pulses.
# In measuring cup or small bowl, beat together lemon juice, egg yolk, and vanilla with fork to combine.
# With machine running, add juice/yolk mixture in slow, steady stream (process should take about 10 seconds).
# Continue processing until dough begins to form ball, 10 to 15 seconds longer.
# Turn dough and any dry bits onto counter; working quickly, gently knead together to ensure that no dry bits remain and dough is homogenous.
# Shape dough into log about 10 inches long and 2 inches in diameter
# Center dough on piece of parchment and fold paper over dough.
# Grasp one end of parchment. With other hand, use bench scraper to firmly press parchment against dough to form uniform cylinder.
# Wrap dough in parchment, and twist parchment to seal.
# Chill dough until firm and cold, about 45 minutes in freezer or 2 hours in refrigerator.
# Line 2 baking sheets with parchment paper.
# Remove dough log from wrapping and, using sharp chef's knife, slice dough into rounds 1/4 inch thick.
# Place on prepared baking sheets, spacing them about 1 inch apart.
# Bake until centers of cookies just begin to color and edges are golden brown, 14 to 16 minutes
# Rotating baking sheets front to back and top to bottom halfway through baking time.
# Cool cookies on baking sheet about 5 minutes.
# Using wide metal spatula, transfer cookies to wire rack and cool to room temperature before glazing.

For the glaze

# Whisk cream cheese and lemon juice in medium nonreactive bowl until no lumps remain.
# Add confectioners' sugar and whisk until smooth.

To glaze the cookies

When cookies have cooled, working one at a time, spoon scant teaspoon glaze onto each cookie and spread evenly with back of spoon. Let cookies stand on wire rack until glaze is set and dry, about 1 hour.

Glazed Lemon Cookies

2015-12-13T22:07:34Z

Elizabeth: /* Ingredients */

Glazed Lemon Cookies

2015-12-13T22:06:43Z

Elizabeth: /* Notes */

2015-12-13T21:10:25Z

Elizabeth: Created page with "== Notes == From [http://www.eaglebrand.com/recipes/double-delicious-cookie-bars-4017] This recipe makes about 2 to 3 dozen bars. You may substitute white chocolate chips o..."

Danish Salted Butter Cookies

2015-12-13T20:40:19Z

Elizabeth: /* Notes */

== Notes ==

From [http://www.bonappetit.com/recipe/danish-salted-butter-cookies#recipe-ingredients Bon Appetit]

This recipe makes about 24 cookies.

Cutting the cookie shape is requires a 3-inch-diameter and a 1½-inch-diameter fluted cookie cutter.

Using chilled butter and freezing the cookies before baking encourages clean, tidy edges.

This dough can be made 1 month ahead and frozen. Cookies can be baked 2 days ahead; store airtight at room temperature.

== Ingredients ==

* 1 cup (2 sticks) chilled salted butter, cut into pieces
* ¾ cup granulated sugar
* 1 vanilla bean, split lengthwise
* 2 large eggs
* 2 cups all-purpose flour, plus more
* 1 cup white sanding sugar

== Directions ==

# Combine butter and granulated sugar in a large bowl.
# Scrape in vanilla seeds and discard pod.
# Mix on high speed, until very light and fluffy, about 5 minutes.
# Beat in 1 egg.
# Reduce speed to low and gradually mix in 2 cups flour.
# Form dough into a ¾"-thick disk.
# Wrap in plastic and chill until firm, about 2 hours.  
# Let disk of dough sit at room temperature until slightly softened, about 5 minutes.
# Roll out on a lightly floured sheet of parchment paper, repositioning and dusting with flour to keep from sticking, until about ¼" thick. 
# Place racks in upper and lower thirds of oven and preheat to 350°.
# Punch out rounds with large cutter; punch out centers with smaller cutter.
# Transfer to parchment-lined baking sheets, spacing 1½" apart.
# Pat scraps into a ¾"-thick disk. Chill 15 minutes. 
# Beat remaining egg in a small bowl with 1 teaspoon of water.
# Brush cookies with egg wash.
# Sprinkle with sanding sugar.
# Freeze 10 minutes.
# Bake, rotating baking sheets halfway through, until edges are golden brown, 10–15 minutes.
# Transfer to wire racks; let cool.
# Repeat with scraps and remaining egg wash and sanding sugar. 

Danish Salted Butter Cookies

2015-12-13T20:39:59Z

Elizabeth: /* Notes */

== Notes ==

From [[http://www.bonappetit.com/recipe/danish-salted-butter-cookies#recipe-ingredients Bon Appetit]]

This recipe makes about 24 cookies.

Cutting the cookie shape is requires a 3-inch-diameter and a 1½-inch-diameter fluted cookie cutter.

Using chilled butter and freezing the cookies before baking encourages clean, tidy edges.

This dough can be made 1 month ahead and frozen. Cookies can be baked 2 days ahead; store airtight at room temperature.

== Ingredients ==

* 1 cup (2 sticks) chilled salted butter, cut into pieces
* ¾ cup granulated sugar
* 1 vanilla bean, split lengthwise
* 2 large eggs
* 2 cups all-purpose flour, plus more
* 1 cup white sanding sugar

== Directions ==

# Combine butter and granulated sugar in a large bowl.
# Scrape in vanilla seeds and discard pod.
# Mix on high speed, until very light and fluffy, about 5 minutes.
# Beat in 1 egg.
# Reduce speed to low and gradually mix in 2 cups flour.
# Form dough into a ¾"-thick disk.
# Wrap in plastic and chill until firm, about 2 hours.  
# Let disk of dough sit at room temperature until slightly softened, about 5 minutes.
# Roll out on a lightly floured sheet of parchment paper, repositioning and dusting with flour to keep from sticking, until about ¼" thick. 
# Place racks in upper and lower thirds of oven and preheat to 350°.
# Punch out rounds with large cutter; punch out centers with smaller cutter.
# Transfer to parchment-lined baking sheets, spacing 1½" apart.
# Pat scraps into a ¾"-thick disk. Chill 15 minutes. 
# Beat remaining egg in a small bowl with 1 teaspoon of water.
# Brush cookies with egg wash.
# Sprinkle with sanding sugar.
# Freeze 10 minutes.
# Bake, rotating baking sheets halfway through, until edges are golden brown, 10–15 minutes.
# Transfer to wire racks; let cool.
# Repeat with scraps and remaining egg wash and sanding sugar. 