MITTEN CUP RECIPES
MITTEN COOKIES | BETTER HOMES & GARDENS
Provided by Better Homes & Gardens
Categories Recipes and Cooking
Total Time 2 hours 44 minutes
Prep Time 30 minutes
Yield 16 large cookies
Number Of Ingredients 10
Steps:
- In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in eggs, buttermilk, and vanilla until combined. Beat in ground almonds and as much of the flour as you can with mixer. Stir in any remaining flour. Cover and chill 2 hours or until easy to handle.
- Preheat oven to 375° F. Using 1/3 cup dough for each cookie, shape dough into balls. Place on a parchment-lined or ungreased cookie sheet; cover with plastic wrap and flatten with hand or bottom of a pie plate to 4- to 5-inch rounds, placing cookies 1 1/2 inches apart.
- Place a mitten cookie cutter or a stencil* atop the cookie; sprinkle colored sugar inside the cutter or stencil. Remove and repeat with remaining cookies. Bake about 14 minutes or until edges are firm and bottoms are browned. Cool on cookie sheet for 2 to 3 minutes. Transfer to wire rack and let cool.
Nutrition Facts : Calories 426 calories, CarbohydrateContent 57 g, CholesterolContent 76 mg, FatContent 21 g, ProteinContent 5 g, SaturatedFatContent 12 g, SodiumContent 321 mg, SugarContent 32 g
WOOLY MITTEN COCKTAIL RECIPE | RECIPES.NET
Made with a dash of liqueur and peppermint schnapps, this wooly mitten cocktail is a boozed-up version of hot chocolate topped with whipped cream.
Provided by Recipes.net Team
Total Time 5 minutes
Prep Time 5 minutes
Yield 1
Number Of Ingredients 5
Steps:
- Build in a heat-proof cup or mug.
- Top with whipped cream.
Nutrition Facts : CarbohydrateContent 61.63g, FatContent 0.47g, FiberContent 0.00g, ProteinContent 0.16g, SaturatedFatContent 0.17g, ServingSize 1.00 , SodiumContent 12.50mg, SugarContent 0.00, UnsaturatedFatContent 0.03g
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- In a medium bowl, whisk together the flour, cocoa, baking powder, and salt. Using an electric mixer, beat the butter and granulated sugar in a large bowl until light and fluffy, about 3 minutes. Beat in the whole egg and vanilla. Reduce the mixer speed to low and gradually add the flour mixture, mixing until just incorporated. Shape the dough into four 1-inch-thick disks and roll each between 2 sheets of wax paper to 1/8-inch thick. Refrigerate until firm, about 30 minutes. Heat oven to 350°F. Line baking sheets with parchment paper. Using a floured mitten cutter, cut out cookies. Place on the prepared baking sheets, spacing them 1 inch apart. Reroll, chill, and cut the scraps. Bake, rotating the position of the pans halfway through, until the cookies are set, 10 to 12 minutes. Let cool on the sheet for 3 minutes, then transfer to a wire rack to cool completely. Meanwhile, make the icing. Using an electric mixer, beat the egg whites and cream of tartar in a large bowl until frothy. Gradually add the confectioners' sugar, beating until stiff glossy peaks form, 5 to 7 minutes. (You should have about 3 cups icing) Divide the icing among 4 separate bowls. Tint 3 bowls desired colors. Using 1 teaspoon water at a time, thin each of the bowls to the consistency of marshmallow cream such as Fluff (you will need 2 to 3 teaspoon water total per color). Transfer 1/3 cup of each color icing to a pastry bag fitted with a writing tip. Slightly thin remaining icing in each bowl with 1 teaspoon water. Place the thinned icing in separate resealable plastic bags. (You should now have 4 pastry bags with thick icing, and 4 resealable bags with thinner icing.) To decorate, start with the cuffs of each mitten. Working with one mitten at a time, use the thicker icing to pipe the cuff outline. Squirt some thinner icing of the same color inside the cuff outline and use a small brush to spread the icing within the border. While the icing is still wet, sprinkle it with the sanding sugar; let set. Repeat with the remaining mittens. Working with one mitten at a time, use the same method as with the cuffs, piping borders with the thicker icing and filling it in with the thinner icing. While the icing is still wet, pipe lines or dots onto the mitten using an alternate color thin icing. With a toothpick, pull the icing through or around to create patterns. Let the cookies dry completely, about 1 hour.
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