We’re featuring Snowflake Cookies in honor of the holidays! The girls say that the cookies are a cross between kolaches (Polish sweet buns) and thumbprint cookies. The weather outside is frightful-but these cookies are sooo delightful. Get baking, babe!
4 ounces cream cheese
1 cup sugar
1 egg yolk
½ teaspoon vanilla
2 ½ cups flour
1/3 cup raspberry jam *you can use whatever jam you like but we like raspberry the best!
Confectioners’ sugar for dusting
Not in the mood for cookies as a holiday treat? Well, what’s
better than peppermint ice cream? These Peppermint Ice Cream sandwiches
wrap your fave holiday ice cream in yummy brownies! It’s never too cold
for ice cream!
3 cups half-and-half
6 egg yolks
¾ cup sugar
¾ cup crushed peppermint candies (about 30)
3 ounces unsweetened chocolate
¾ cup butter
1 ½ cups sugar
3 eggs
1 ½ teaspoons vanilla
¾ cup flour
¾ teaspoon baking powder
heat for 5 minutes, or until it comes to a boil. Whisk together the egg
yolks and sugar in a bowl and slowly whisk in some of the hot
half-and-half to temper the eggs. Pour the eggs into the pan, add about
half of the peppermint candies, and cook over medium-low heat for 2 to
3 minutes, or until the mixture coast the back of a metal spoon. (Do
not allow the mixture to boil or the eggs will curdle).
the bowl in the ice water bath. Stir occasionally for 20 to 30 minutes,
or until the mixture is refrigerated for 1 hour, or until completely
chilled. Freeze in an ice-cream maker according to the manufacturer’s
directions. When the ice cream is frozen, add the remaining peppermint
candies and spin for 1 minute to distribute them. Place the ice cream
in an airtight container and freeze until ready to use.
Preheat the oven to 350° Fahrenheit. Line an 11 by 17-inch baking
sheet with parchment paper and lightly butter or spray the parchment
paper and the sides of the pan.
high heat for 1 minute, then stir. If the chocolate is not all melted,
place it back in the microwave for 15 seconds at a time, stirring after
each time, until it is completely melted. Be careful not to let the
chocolate start to bubble or it will burn and get gritty. Add the
butter and stir until it is melted. Add the sugar, eggs, and vanilla
and stir until completely incorporated. Add the flour and baking powder
and stir until just combined. Spread the batter in the prepared pan and
bake for 18 minutes, or until set in the center. Remove from the oven
and cool completely.
brownies onto a cutting board and cut the rectangle in half crosswise.
Place 1 half on a piece of plastic wrap large enough to wrap the entire
piece with a few inches to spare. Spread a ½-inch layer of the
peppermint ice cream on the brownie and top with the remaining brownie
half. Wrap tightly in the plastic wrap and freeze for at least 1 hour,
or until ready to serve. Remove the plastic wrap and cut into 12 ice
cream sandwiches. (The ice cream sandwiches can be wrapped individually
and frozen for up to 1 week).
TOTALLY SOLD? Check out TenSpeed.com to get your purrty paws on more yummy-tummy recipes!
