Happy to Cooking: Desserts

Showing posts with label Desserts. Show all posts

Old-Fashioned Amish Sugar Cookies

I shared a Facebook teaser a couple weeks ago: I’ve unearthed a closely guarded secret recipe for Helen Rudesill’s signature Amish Sugar Cookies. Stay tuned for the big reveal in a few weeks, but you can sample AND get the recipe by attending the Ensemble Music Society of Indianapolis‘ November 29 concert featuring the Escher String Quartet!

A friend of mine had been on the hunt for this amazing, melt in your mouth old-fashioned Amish sugar cookie recipe for years. It was from an old church cookbook which is totally out of circulation. Through some sleuthing, she was able to obtain said recipe and use it to promote an upcoming concert. And in exchange for a little social media push, I was given the recipe to test!

My family loves the classic, frosted, cut out sugar cookies for the holidays. These are just as delicious, but with a totally different texture.

Not chewy like my frosted cookies, nor “short” like the classic shortbread cookies, but uniquely wonderful. Despite the lack of frosting, they got rave reviews from the troops. If you’re looking for a new, classic cookie to bake, give these Old-Fashioned Amish Sugar Cookies a try!

Besides butter, these old fashioned sugar cookies have a cup of oil as one of the ingredients. I used canola oil, but any mild vegetable oil would work.
An overnight chilling helps the flavors meld and the gluten settle. Don’t try to bake them without chilling first.

Ingredients

1 cup sugar
1 cup powdered sugar
1 cup butter, at room temperature
1 cup vegetable oil (I used canola)
2 eggs, at room temperature
1 teaspoon vanilla
4 1/4 cups flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon salt

Instructions

Mix together the sugar, powdered sugar, butter and vegetable oil. Add eggs and vanilla and beat well.
In another bowl, whisk together, the flour, baking soda, cream of tartar and salt. Slowly mix the dry ingredients into the sugar mixture until it’s all incorporated.
Cover dough with plastic wrap and chill a few hours or overnight.
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for full instruction please see : www.thatskinnychickcanbake.com

How to Make the Best Ever French Martini

Desserts

A few weeks ago I had a Girls Night Out with a few friends and we started our night at a local pub. One of the drinks on special happened to be a French Martini which I had never heard of before…so of course I ordered it! You guys! It was amazing! And I am not one to be a big fan of martinis. There is a nice sweetness to this drink, but not overpoweringly so, as these happen to be made with pineapple juice and raspberry liqueur. I think these would be great for a Mother’s Day brunch, instead or mimosas, so I thought I’d share the recipe here with you today! (affiliate links present)

To recreate the French Martini I thoroughly enjoyed, I had to play around with the proportions of the 3 ingredients from various recipes I found online. I found that just using an everyday pineapple juice worked great. You will also need vodka…we tend to like Tito’s. But the key ingredient needed is raspberry liqueur. You may want to use Chambord, as this French liqueur is why this drink happens to be called a “French” martini, although I am sure any raspberry liqueur will do just as well! And of course martini glasses, chilled slightly with ice cubes, are a must!