Brown Sugar Christmas Thins Recipes

BROWN SUGAR SAUCE

Steps:

• In a medium saucepan, melt butter or margarine. Add flour and salt; stir until smooth.
• Stir in brown sugar. Blend thoroughly and cook over medium heat, stirring constantly, until mixture bubbles and is lightly browned, about 5 minutes. Remove from heat.
• Stir in boiling water. Return to heat and bring to a boil, stirring constantly, until smooth and thickened. Add vanilla extract and stir until well blended. Serve hot.

BROWN SUGAR CANDY

Steps:

• Butter a 8 or 9 inch square baking dish.
• In a large heavy saucepan, stir together the brown sugar and evaporated milk. Bring to a boil over medium-high heat. Cook until the temperature reaches between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.
• Remove from the heat and stir in the butter, vanilla and walnuts. Continue to beat with a sturdy spoon until the mixture looses its gloss. Pour into the prepared pan. Score into squares with a knife then set aside until firm, about 5 minutes. Cut into squares and serve or store in an airtight container in the refrigerator.

BROWN SUGAR CHRISTMAS TREES

Steps:

• In large mixing bowl, cream the butter with the sugars until smooth. Add the vanilla, eggs, baking soda and salt and beat until light and fluffy.
• Mix in the flour thoroughly until the dough is stiff and shape into a ball. Divide the ball into 4 parts and wrap separately in plastic wrap. Chill 30 minutes.
• Preheat the oven to 375 degrees F. Remove the dough from the refrigerator and divide each part in half.
• Knead each piece slightly and shape it into a roll 2 inches in diameter.
• Working with two rolls at a time, place rolls lengthwise on an 11 by 16-inch rimless baking sheet and flatten with palms of hands. Roll two strips of dough out right on the baking sheet to make two strips 3-inches wide and 16 inches long about 2 inches apart. With a straight-edged knife, score into elongate triangles. Leave the dough in place and press a piece of almond onto the edge of the short side of each triangle where the trunk of the tree should be.
• Bake for 10 to 12 minutes or until lightly browned. Remove from the oven and with a straight- edged knife cut in triangles while still warm to separate them along the scored lines but leave them in place. Trim the uneven edges to straighten while cookies are still warm.
• Mix the ingredients for the white icing and the green icing in separate small bowls. Drizzle the icings decoratively over the Christmas trees and while the icing is still wet, sprinkle with the colored sugar or nonpareils.

BROWN SUGAR CHRISTMAS THINS

Steps:

• Cream sugar, butter and vanilla until fluffy. Then work in flour, mix at slow speed or use a spoon or your hands.
• Shape into a smooth ball; cover and chill as long as a week. Let dough come to room temperature before rolling.
• Pinch off a small lump of dough, shape into a ball, then flatten and roll very thin on a well-floured pastry cloth or board.
• Cut into desired shapes and place on ungreased baking sheets.
• Bake at 300°F/150°C for about 15 minute (More or less depending upon thickness of cookies) or until slightly browner than raw dough.
• Cool cookies briefly on baking sheet, then transfer to wire racks to cool completely.
• Package airtight: they stay very crisp.
• Makes about 15 dozen cookies, each 1/8 inch thick and 2 1/2 inches in diameter.

FAUX WHEAT THINS

Steps:

• Preheat oven to 425 degrees.
• In food processor, blend flours, sugar, salt and spices.
• Whisk oil and water together in separate bowl until emulsified.
• With processor running, slowly add oil and water to flour mixture until it comes together in smooth ball.
• Divide dough in half and roll each piece out on lightly floured surface into rectangle about 12 inches by 14 inches or the size of your largest cookie sheet and about 1/16 inch thick, the thinner the better.
• Transfer dough to cookie sheet by draping it over your rolling pin.
• Don't worry if it gets distorted.
• Using long, sharp knife, trim dough into neat rectangle and score into 1 1/2-inch squares, being careful not to cut all the way through.
• Prick each square 3 times with fork and sprinkle with kosher or freshly ground sea salt to your taste.
• Place cookie sheet in center of preheated oven and bake about 8 minutes or until edges have started to brown and blisters are forming on top surface.
• Remove from oven and loosen crackers with large spatula before flipping whole sheet of crackers over in one piece.
• It is helpful to use another cookie sheet to do this, placing it over the baking sheet and then turning both over before sliding crackers back onto the original baking sheet.
• Return crackers to oven and bake 6 to 7 minutes more, until edges are well-browned.
• If outer edges brown first, snap them off and return rest of crackers to oven.
• Although you don't want to burn the crackers, they need to be nicely browned all over to be crisp.
• Slide sheet of crackers onto rack to cool.
• When cool, break apart at scored lines.
• Store in airtight container a tin works best.