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Mincemeat Filled Cookies
Mincemeat Filled Cookies
Ingredients
- 1 1/2 cups shortening
- 3/4 cup brown sugar
- 3/4 cup sugar
- 1 egg
- 4 1/2 tbsp milk
- 1 1/2 tsp vanilla
- 4 1/2 cups all-purpose flour sifted
- 3/4 tsp salt
- 3/4 tsp soda
- 1 can mincemeat pie filling
- 1/2 cup orange marmalade
Instructions
- Cream shortening and sugars together until fluffy.
- Add egg, milk and vanilla; beat well
- Sift dry ingredients together; add to creamed mixture and mix well.
- Wrap dough in waxed paper and chill well.
- Roll one forth of a dough at a time on a floured surface to 1/8" thickness.
- Cut with a 2 1/2" round cutter.
- Place cookies 1" apart on an ungreased cookie sheet.
- Combine pie filling and marmalade; place 1 tablespoon of mixture on each cookie.
- Roll one fourth of the dough as previous. Cut with 2 1/2" cutter and cut a small hole in center of each cookie with a small cutter.
- Place over filling, centering hole; seal edges by pressing with a fork.
- Bake in a moderately hot oven (375º F) 10-12 minutes.
- Repeat with remaining dough and filling.
- Makes 4 1/2 dozen cookies.
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Potato Yeast Buns
I made this recipe earlier this week using left over mashed potatoes from Thanksgiving. Being the bad blogger I am I didn’t take *any* photos of the process or product. The bread didn’t long enough for me to get any photos.
My biggest change was that I made loaves instead of buns/ rolls. I made the dough a little wetter then I could have (I believe I used about 5 cups of flour: my usual mixture of the King Arthur Bread and King Arthur Whole Wheat Flours).
Potato Yeast Buns
Ingredients
- 2 cakes yeast ( 4 1/2 tsp of active dry)
- 1/2 cup water warm
- 2 cups milk warm
- 1 cup mashed potatoes
- 2 tbsp sugar
- 2 tsp salt
- 1/2 cup sugar
- 1/2 cup butter (softened)
- 2 eggs
- 4-6 cups flour
Instructions
- Dissolve yeast in 1/2 cup warm water.
- Add milk, potatoes, sugar, and salt.
- Mix well and let rise & bubble (about 20 minutes)
- Add sugar, butter and eggs.
- Add enough flour to make a soft dough that can be handled.
- Cover and let rise until doubled (1-2 hours depending on room temperature).
- Make into buns.
- Let rise again.
- Bake at 350º F until brown.
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