Mer's World

Were you upset about the lack of posts this weekend?  Apologies, but I was busy working on this:

Oh yeah, it was cookie chaos around our house today!

But, the good news is that we are done and everyone that I know will have lots of homemade goodies to share for the holidays!

Here is a sneak peek of the insides:

I’m not sure of the exact totals, but each box has about 2 dozen treats inside, so probably close to 60 dozen cookies baked this weekend!

Here is the line-up (clockwise):

Peanut Butter Blossoms (sub peanut butter cups for Kisses)

Tollhouse Chocolate Chip Cookies (add an extra 1/4c flour for a ‘cakier’ cookie)

Courtin’ Fudge (Recipe below)

Orange Peel Cookies (Recipe below)

Sugar Cookies (Recipe below)

Woohoo… that’s enough baking to make me tired!

Plus, each box was finished with ribbon and a keepsake ornament…

And, then we went out to dinner at Catalyst with Dave.  I definitely recommend this restarurant if you are in the Boston/Cambridge area.

Nice location/layout, good service and excellent food.  The cocktail and wine list were extensive, the dishes were creative yet appealed to your comfort food tendencies.

We ended up ordering many different starters, salads and entrees to share.  It was a great meal with fantastic company to celebrate the season.

I came home and collapsed.  I really wanted to stitch a little, but my eyes were too tired to work!

While we worked away today, I managed to snap this picture while Gabbi supervised…

Hope you have a great day!

Cookie mileage: 1.0 miles

Don’t forget to post last week’s miles HERE to win the $25 Kohl’s gift card!

Happy baking with the recipes below!  Let me know if you try them and like them- or if you have others to share!  I’d be happy to post!

Have a great day!

Courtin’ Fudge

(adapted from S. Chapmea’s recipe)

Butter (size of walnut)

1/2c. milk

4c. sugar

Heat in saucepan over low heat until fully mixed and soft ball forms, when mixture is dropped in water (~10 minutes).

Remove from heat and add:

12oz chocolate chips

28 oz jar of smooth peanut butter

13oz Marshmellow Fluff

1t vanilla

Combine completely and beat until stiff.  Pour into greased cookie sheet (with deep sides) and let cool.  Serve. Eat. Enjoy.

Christmas Sugar Cookies

(From the Bullamore Kitchen, likely adapted from a magazine recipe, but source unavailable)

 1/3 cup butter

1/3 cup shortening

2 cups all-purpose flour

1 egg

¾ cup sugar

1 tbsp. milk

1 tsp. baking powder

1 tsp. vanilla

   Dash salt

Beat margarine and shortening in a bowl with an electric mixer on medium to high speed for 30 seconds.  Add about half of the flour.  Add the egg, sugar, milk, baking powder, vanilla, and salt.   Beat till thoroughly combined.  Beat or stir in remaining flour.  Divide dough in half.  Cover and chill for 3 hours.

Roll half of the dough at a time on a lightly floured surface to 1/8 inch thickness.  Cut into desired shapes with a 2 ½  inch cookie cutter.  Place 1 inch apart on an ungreased cookie sheet. Bake in a 375 degree oven for 7 to 8 minutes or till edges are firm and bottoms are lightly browned.  Cook on cookie sheet for 1 minute.  Transfer to wire racks to cool.   Makes 36 to 48.

 Ice and decorate when cool.  Here is a great icing recipe from Allrecipes.com

Orange Peel Cookies 

(From the Bullamore Kitchen, likely adapted from a magazine recipe, but source unavailable)

1 cup butter or butter/margarine combination

3 ½ cups all-purpose flour

1 ½ cups sugar

1 8 oz. carton sour cream

1 egg

1 tbsp. finely shredded orange peel

1/3 orange juice

1 tsp. baking powder

¼ tsp. salt

 Orange icing:   In a small bowl, stir together 3 cups powdered sugar, 2 tablespoons of softened butter, and 1 teaspoon shredded orange peel.  Stir in 3 to 4 tablespoons orange juice until of spreading consistency.

 Preheat oven to 375 degrees

.Beat butter in a large bowl with an electric mixer on medium to high speed till fluffy.  Add half of the flour.  Add sugar, sour cream, egg, orange peel, orange juice, baking powder, and salt.

Beat until thoroughly combined.  Beat in remaining flour.

 Drop by well rounded teaspoons 2 inches apart onto a lightly greased baking sheet.   Bake in a 375 degree oven for 10 to 12 minutes, or until lightly browned.  Transfer to a wire rack and cool completely.  Spread with orange icing