Today I took krumkake to work.  Some people call them prezzells.  Doesn't matter the name - they are delicious.  The top one is the regular recipe, the bottom I made them vegan.  I enjoyed the vegan ones better.

Here are the recipes.

Krumkake

1 cup sugar (I used 3/4 c.)
1/2 cup softened butter
2 eggs
2 Tablespoons cornstarch
1 teaspoon vanilla
1 1/2 cup flour

Beat sugar with butter.  Add eggs and continue beating.  Add in dry ingredients.  Place a heaping teaspoon of dough on iron.  I cooked mine counting to 30.

Vegan Krumkake

1 cup sugar (I used 3/4 c.)
1/2 cup coconut oil
2 vegan eggs which is:  2 Tablespoon ground flax seed mixed with 
           6 Tablespoon of water
2 Tablespoons cornstarch
1 teaspoon vanilla
1 1/2 cup flour

These are fun cookies!

Lemonhead Meltaway Cookies

1 cup butter
1/2 cup powdered sugar
1 1/2 teaspoon lemon juice
1 tablespoon lemon zest
1/2 cup cornstarch
1 2/3 cup flour

Cream together butter and sugar.  Add rest of ingredients and mix well.  If making walnut sized cookies, it makes 24.  If making large - swig type cookies, it makes a dozen.  Bake 350 degrees for 9 minutes.  Remove from oven, add a few crushed lemonheads and press down and flatten the cookie with a glass.  Return to oven and bake 1 - 2 minutes. Let cool.  

Icing

powdered sugar
lemon juice
yellow food coloring - optional

Mix 2 cups of powdered sugar with lemon juice to make a consistency that can be spread on the cookies.  Top with more crushed lemonheads.

This is a very refreshing cookie.  

I forgot to put up pictures of my Valentines'
treats this year.  I covered fortune cookies and
large pretzels with chocolate and sprinkles.
I made a few "Cutler Cookies" recipe pinned
at Pinterest.  I put everything in a large bowl
from IKEA.

I like the way it turned out.

 

I did't frost my cookies, but dipped them in chocolate part way.

 

Cutler's Famous Sugar Cookies with Butter Cream Frosting or Glaze

Cutler's Cookies, Bountiful Utah

print recipe

1 1/2 cups butter (3 sticks)
2 cups sugar
3 eggs
2 teaspoons vanilla
2 teaspoons baking powder
1/2 teaspoon salt
5 cups cake flour


Cream butter and sugar. Add eggs and vanilla and mix until blended well. Add dry ingredients and mix. To make dough easier to work with, chill before rolling.

Roll to about 1/4 inch thick and form (cut) cookies and bake at 350 for 10 minutes.

Cookies are done when top is slightly cracked and no longer looks wet. Edges may be slightly browned.

Top the cookies with either frosting or glaze, below.
Makes about 2 1/2 to 3 dozen, depending on the size of your cookie cutter.

Butter Cream Frosting

1 cup butter

4-5 cups powdered sugar

milk

1 teaspoon vanilla

Beat soft butter and powdered sugar together until smooth. Add a splash of milk and vanilla, blend well. Tint frosting with food color as desired. Decorate with sprinkles immediately after frosting.

Cutler's Glaze
8 cups powdered sugar
1 teaspoon almond emulsion* or almond extract
1 teaspoon meringue powder**

Place powdered sugar in a large bowl. Add almond emulsion or almond extract to the powdered sugar, along with water, a little at a time whisking to combine. Continue whisking until smooth. Add just enough water to make a smooth glaze that stays on a knife when the knife is dipped in the glaze.
Glaze the cookies by dipping the cookie into the glaze in a bowl and removing quickly when coated.
Place cookies on rack or cookie sheet until glaze sets.

Tips:
-*almond emulsion is sold at specialty cooking stores (Orson Gygi's in Salt Lake City) or stores where cake decorating supplies are sold.
-** Meringue powder is also sold at specialty cooking stores. Cutler's uses meringue powder to create a shiny effect on their glaze. It is optional when making the glaze.
-If the glaze starts to get too stiff, add a small amount of water until desired consistency.

Happy April Fool's Day!!

I took some cookies to work - and the trick might be - everyone is afraid to eat them, in case it's a trick!!

I made simple Peanut Butter Cookies.

Here is the recipe:

PEANUT BUTTER COOKIES

1 cup peanut butter
1 cup sugar
1 egg

Mix together, make into balls - the size of walnuts.
Dip a fork in sugar, and press both ways, making a
criss-cross design. Bake 350 degrees for only 8
minutes. DO NOT OVERBAKE!

I sprinkled the tops of mine with chocolate chips
before I baked them.

Easy and yummy