Wednesday, December 31, 2008

New Years Eve

This year we stayed home and I made some snack to enjoy. We watch TV and were talking about playing board games but I think that is out, it is almost 2009 and every night I stay up until about one but I am really tired tonight. We are either going to San Francisco or whale watching tomorrow.

Deep fried Raviolis

Jacob reaching for veggie dip.

Jacob Snacking


Veggies for dip

An apple, what will I do with a plain apple?

Stuff it

close it back up

and dip it!! I rolled it in the chips and toffee bits to cover the cut marks.

Snowball Cookies
1 cup butter (no substitutes),
1/2 cup confectioners' sugar
1 tablespoon water
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup quick-cooking oats
1/2 teaspoon salt
36 maraschino cherries, well
2 cups confectioners' sugar
1/4 cup milk
2 cups flaked coconut, finely
In a mixing bowl, cream butter, sugar, water and vanilla. Combine flour, oats and salt; gradually add to the creamed mixture. Shape a tablespoonful of dough around each cherry, forming a ball. Place 2 in. apart on ungreased baking sheets. Bake at 350 degrees F for 18-20 minutes or until bottoms are browned. Remove to wire racks to cool. Combine sugar and enough milk to achieve smooth dipping consistency. Dip cookies, then roll in coconut.

Coconut-Orange Snowballs
1 1/4 cups sweetened flaked coconut
1 cup (2 sticks) unsalted butter, room temperature
2 1/4 cups sifted powdered sugar (sifted, then measured)
1 1/2 teaspoons vanilla extract
3/4 teaspoon coconut extract
2 1/4 cups all purpose flour
1 1/2 tablespoons grated orange peel
1/2 teaspoon salt
Preheat oven to 350°F. Bake coconut on rimmed baking sheet until light golden, stirring occasionally, about 12 minutes.Using electric mixer, beat butter, 1/2 cup powdered sugar, and both extracts in bowl to blend well. Beat in flour, orange peel, and salt. Stir in coconut. Cover and chill at least 1 hour and up to 1 day. Soften dough slightly before shaping.Preheat oven to 350°F. Line 2 large baking sheets with parchment paper. Using 1 level tablespoon dough for each cookie, roll dough between palms of hands into balls. Place on prepared sheets, spacing 1 inch apart. Bake until golden on bottom but pale on top, about 18 minutes. Transfer cookies to racks; cool 5 minutes. Place remaining 1 3/4 cups powdered sugar in bowl. Roll hot cookies in powdered sugar, covering completely. Cool cookies on rack. Roll cookies in powdered sugar again, coating generously. (Can be made 5 days ahead. Store airtight between sheets of waxed paper at room temperature

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