Helpful Hints and Recipes to Enhance your Kitchen Experience
Loads of apples in a perfect pastry.
Sift together the flour, corn starch, baking powder, and salt. Set aside.
Beat together the margarine and the sugar. Add the egg and vanilla just until incorporated. Add the dry ingredients, half at a time, mixing until smooth.
Divide the dough in half. With lightly floured hands, shape each half into a disk. Wrap each disk with plastic and refrigerate for fifteen minutes. Preheat the oven to 350°F.
On a lightly floured surface, working with one half of the dough at a time, roll the dough to between 1/8 and 1/4 inch thick. Cut out with dreidel shaped cookie cutter. Transfer to lined cookie sheets.
Bake the cookies for 12 to 14 minutes, or until the edges begin to brown. Let cool for two minutes; then remove to cooling rack. Allow to cool before icing.
Ice the cookies with Wilton Cookie Icing. Allow to dry. Use an icing writer to draw the lines and letters on each cookie, one at a time.
Immediately sprinkle coloured sugars on the lines and letters. Shake off any excess sugar.
Makes approximately 3 dozen 3-inch cookies.
Preheat oven to 325°F. Grease and flour a mini donut pan.
Mix all the dry ingredients in a large bowl. Add the liquid ingredients, and stir just until blended. Do not overmix.
Fill each donut cup about two-thirds full. (The Wilton Funnel Dispenser is excellent for filling small cavities with batter).
Bake for 8-10 minutes, until the donuts spring back when touched lightly. Remove from pan and allow to cool.
Blend the glaze ingredients in a small bowl. Dip each donut into glaze. Drizzle chocolate sauce onto wet glaze, or sprinkle with optional toppings.
Makes 24 mini donuts.