christmas WORKSHOP 2019
Stained Glass Window Cookies
Individual Recipe
1 cup unsalted butter softened
1 cup sugar
2 eggs
1 1/4 teaspoon vanilla extract
1/2 teaspoon salt
3 cups self raising flour
2/3 cup coarse sparkling sugar
1/2 cup crushed hard candies Jolly Ranchers or Lifesavers work great, separate them by color them crush in plastic bags using a rolling pin
Equipment
Silver bowl
hand beaters
½ teaspoon measure
½ cup measure
1 cup measure.
Baking tray
baking paper + marker
cookie cooler
tongs
cutters x 2 in different sizes.
wooden spoon
egg lifter
wooden roller
Process
In the bowl of a mixer, beat the butter and sugar until smooth, about 2 minutes.
Add the eggs one at a time, beating well after each addition.
Add the vanilla and salt, then slowly mix in the flour until thoroughly combined.
Remove the dough from the bowl. Place the dough on a large piece of plastic wrap and shape it into a disc. Wrap the plastic wrap around the dough and chill for at least 1 hour, or up to 1 day before you plan to bake your cookies.
Preheat the oven to 180 degrees. Line a sheet pan with parchment paper.
Divide the dough in half. Re-wrap one half of the dough and place it in the fridge. Roll the remaining dough into a 1/2 inch thick rectangle.
Using a 4 inch star shaped cookie cutter, cut out as many shapes as you can from the dough. Place the stars 1 inch apart on the cookie sheet, and use a 2 inch star cookie cutter to cut out your windows.
Re-roll the dough and repeat the process until you've filled your first baking sheet.
Gently press sparkling sugar into the tops of the cookies.
Place the pan of cookies in the fridge and chill for 20 minutes.
Remove the cookies from the refrigerator. Fill each cookie 2/3 of the way full of crushed candy, using a toothpick to nudge the candy into small crevices.
Bake for 10-12 minutes or until cookies are light golden brown and the candy has melted. Cool completely.
Repeat the same process with the other half of the dough that you previously put in the refrigerator.
Store covered in a single layer for up to 2 days.
Santa Mix - Optional recipe
Individual Recipe
1 cup Mini Pretzels
Mini marshmallows
Dessicated coconut
2 cups Nutrigrain
red and green smarties
¼ cup craisins
white chocolate
This is ideal if you can locate bugles, which are a USA product.
Equipment
baking paper
Silver bowls
glass bowl
baking tray
zip locl bags
Process
Cover a large area of counter space with waxed paper and tape it down.
Mix pretzels, nutrigrain, together in a large bowl.
Melt white chocolate in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
(Use microwave, have an assistant be in charge of melting)
Pour melted white chocolate over pretzel mixture; stir to evenly coat. Quickly transfer mixture to the prepared waxed paper and spread in a thin layer; cool completely.
Once the mixture is set, break into pieces then add the other ingredients.
Place in gift bags or an airtight container in the fridge.
Reindeer Food
Individual Recipe
Raw uncooked oats
Sugar cookie sprinkles
zip lock bags
Ribbon in festive holiday colors
Paper for the printable tags.
Can also use:
Breadcrumbs
Potato Chips
Dessicated Coconut
Equipment
large bowls for putting out ingredients.
zip lock bags
½ cup and ¼ cup measures.
INSTRUCTIONS
1. Pour 3-4 tablespoons of oats into each plastic bag.
2. Add a tablespoon or two of sprinkles.
3. Iridescent sprinkles or red and green sprinkles are good choices; but use what you have on hand.
4. Close the zip lock bag with a piece of ribbon, and shake to mix.
5. If using a zipper top bag, punch a small hole in the corner and thread a piece of ribbon through the hole.
6. Make a tag by writing or printing the poem (printed below) onto a piece of paper or card stock. Add the tag to the bag for a fun gift for children to give their friends to use on Christmas Eve—or save and use themselves!
(Have tags printed and ready)
Tags for reindeer toppers here:
https://www.carrieelle.com/wp-content/uploads/2019/10/Reindeer-Food-Bag-Toppers-CarrieElle.com_.pdf
https://www.mainlyhomemade.com/wp-content/uploads/2016/05/Reindeer-Food-Printable.pdf
Christmas Bark
Individual Recipe
1 cup dark chocolate
1 cup white chocolate
candy canes.
Equipment
baking paper
marking pens
christmas shaped cutters/ or use aliminium containers, or pastry boxes.
white box for each pair
glass bowl x 2
cooktop x 2
wooden spoon x 2
jugs
spatulas
rolling pins
zip lock bags
tea towels for moving hot pots.
Process
Bring a small pot or saucepan of water to a light boil and top with a glass pyrex bowl. Remove from heat and add chocolate, stirring constantly. In a few minutes you'll have hot melty goodness ready to add to your cookie cutters.
Prep your workspace by laying down a sheet of baking paper so that the chocolate won't stick.
Cutters:
Arrange your cookie cutters on the paper and spoon melted dark chocolate into each shapes.
A few spoonfuls for each should fill each about half-way. Tapping your spoon in the center of the shape will help distribute it evenly.
If using pastry box, spoon chocolate into the base of the tin.
Next add a little sprinkle of crushed candy cane or peppermint chips and allow candy to cool.
Place in the cool room.
While you wait for your dark chocolate to harden, rinse your glass bowl with hot water and allow it to dry - (Must be completely dry)
Once the dark chocolate is solid, move on to the white chocolate layer. Spoon in the next layer of chocolate, and tap gently on your counter-top to distribute the chocolate evenly. Top with more crushed peppermint and allow to cool.
Christmas Cupcake Decorating Ideas.
Individual Recipe
Ready made Cupcakes
Fondant:
red / white / green / black
buttercream frosting
Equipment
Boxes to take home
fondant mats
rolling pin
tub of brushes
tub of water
sharp knives for cutting
christmas cookie cutters
round cutters