Bedre send end aldrig – julen 2010

Så blev det d. 27 december og julen er så småt ved at være ovre. Tænk at 2010 synger på sidste vers. Jeg bliver altid overrasket over hvor hurtigt tiden går, men i år er tiden bare gået stærkere end nogen sinde. Jeg glæder mig til et nyt år, til at starte på en frisk og bladre til et nyt kapitel i mit og vores liv.

Julebag i år er blevet til de sædvanlige vaniliekranse og lækre chokolade-jule-småkager.

Vaniliekranse (ca 75 stk)
50 g mandler
165 g koldt smør
250 g mel
110 g sukker
1/2 æg
1 stang vanilie

Smut mandlerne og mal dem. Skær smørret i stykker og smuldr det i melet. Tilsæt sukker og vanilie (blendes), æg, og mandler. Saml dejen hurtigt.
Lad dejen hvile tildækket på køl i ca. 1 time.
Jeg laver vaniliekransene med kagesprøjte.

Bages ca. 7-10 min og afkøles herefter på rist.

Chokolade-jule-småkager (ca. 36 stk) opskrift fra denne fantastiske side: http://www.joyofbaking.com/ChocolateSugarCookie.html

355 grams all purpose flour
75 grams unsweetened Dutch processed cocoa powder
1/2 teaspoon salt
1 teaspoon (4 grams) baking powder
227 grams unsalted butter, room temperature
350 grams granulated white sugar
2 large eggs
2 teaspoons pure vanillaextract
In a large bowl whisk together the flour, cocoa powder, salt, and baking powder. 
In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until light and fluffy (about 3 to 4 minutes). Add the eggs, one at a time, beating well after each addition. Add the vanilla extract and beat until combined. Add the flour mixture and beat until you have a smooth dough.
Divide the dough in half and wrap each half in plastic wrap. Refrigerate for about one hour or until firm enough to roll. Preheat oven to 350 degrees F (177 degrees C) and place rack in the center of the oven.Remove one half of the chilled dough from the refrigerator and, on a lightly floured surface, roll out the dough to a thickness of 1/4 inch (1 cm). (Keep turning the dough as you roll, making sure the dough does not stick to the counter.)  Cut out desired shapes using a lightly floured cookie cutter and transfer cookies to the prepared baking sheet. Place the baking sheets with the unbaked cookies in the refrigerator for 10 to 15 minutes to chill the dough which prevents the cookies from spreading and losing their shape while baking.

Bake cookies for about 10  – 12 minutes (depending on size) or until they are firm around the edges. Remove from oven and let cookies cool on baking sheet for a few minutes before transferring to a wire rack to finish cooling. Frost with royal icing, if desired. 

Jeg pyntede med royal icing og krymmel- ummm lækkert…

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