CAT Magazine

CAT Magazine

Christmas Cookie Recipe Week

I'm so excited to have added a new contributor to our wonderful E-zine. I hope you will all welcome Brenda Woody, our new contributor to Recipe Corner. For the rest of the week, we will be posting Christmas Cookie Recipes for you all to enjoy, and all recipes can be found in our recipe tab.

Welcome Brenda and thank you so much for joining our team.

Hello! This is Brenda Woody, co-author and significant other with/to Steve Tindle. Steve and I write erotic romance and murder/suspense (under Louise James), and host with Bk's Virtual Book Tour Cafe. Well, I didn't think we had enough on our plate (LOL Steve rolled his eyes) when I decided to email Bk and ask how I could submit a recipe and then mentioned I wanted to host this Recipe Corner on this awesome site. So here I am! The rest of this week I'll feature Christmas recipes to help you plan your holiday meals. We all have family coming in or we're expected to bring along a dish to the N-Laws house. You'll find the recipes easy to make and the ingredients are probably already in your cubbards. So for the first recipe I've selected is Tea Balls. A very delicious dessert to go with coffee or hot tea. Enjoy!

TEA BALLS




Preparation 15 min.
Cooking 12 min.
Ready In 30 min.


Ingredients
1 cup butter, softened
2 1/4 cups flour, all-purpose
1/2 teaspoon salt
2 cups powdered sugar sifted
3/4 cup walnuts chopped
1 teaspoon vanilla extract

Directions:
Position rack in center of the oven and preheat to 375 degrees F.
In a large bowl combine the butter with 1/2 cup of the confectioners sugar; beat with an electric mixture until fluffy, about 1 minute.
With a spoon, stir in the vanilla, flour, salt and walnuts to form a stiff dough.
Using about 2 teaspoons of dough for each cookie, shape half the dough by rolling between hands.
Place about 1 1/2 inches apart on an ungreased baking sheet and bake about 12 minutes, until just pale golden on the bottom.
Meanwhile, sift 1/2 cup of the remaining confectioner's sugar into a 13 by 9 inch pan.
As soon as cookies are removed from the oven, use a spatula to transfer them to the sugar, tossingthem around to coat; let the cookies cool completely in the sugar and then sift 1/4 cup more sugar over them to coat.
Repeat with the remaining cookie dough, using a cool baking sugar, divided as before, to coat.

Yields: 60 servings


Happy Holidays!

0 Response to "Christmas Cookie Recipe Week"