Royal Icing Snowflakes By Rose Levy Beranbaum Recipes

GINGER PENNIES ( ROSE LEVY BERANBAUM)

Ginger Pennies ( Rose Levy Beranbaum) image

From Beranbaum's 'Rose's Christmas Cookies' book, this makes a TON of tiny ginger cookies! Great for holiday parties and open houses. I'd made these as part of a cookie tray for our holiday house tour supporting the historic district in which I live. It takes a while to pipe out all the cookies, but you can get LOTS on one sheet. They last for months in an airtight container - I had mine in plastic zip bags. Times are estimates. Makes at LEAST 25 dozen tiny chip-like cookies.

Provided by Connie K

Categories Drop Cookies

Time 40m

Yield 25 dozen

Number Of Ingredients 10

Ingredients

1 1/2 cups all-purpose flour
3/4 teaspoon ground ginger
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup light brown sugar, firmly packed
1 large egg
1/4 cup unsulphured molasses (preferable Grandma's)
12 tablespoons butter, softened

Steps:

In a medium bowl, sift together the flour, ginger, cinnamon, cloves, baking soda and salt; Whisk to mix evenly.
Cream together brown sugar, egg, molasses and butter.
On low speed, beat in flour mixture until well blended.
Scrape mixture into freezer bag, close securely, and cut off small corner; Pipe 1/8 teaspoons dots about 1” apart on greased cookie sheet.
Bake at 325F about 5 minutes or until browned.
Cool on sheets 3 minutes, then on rack.
Keep them separate so they do not stick to each other.
Stores in an airtight container several months.

Nutrition Facts : Calories 122.6, Fat 5.8, SaturatedFat 3.6, Cholesterol 23.1, Sodium 95.5, Carbohydrate 16.9, Fiber 0.3, Sugar 10.4, Protein 1.1

CHRISTMAS WREATHS

Christmas Wreaths image

This recipe is from the cookbook "Rose's Christmas Cookies" by Rose Levy Beranbaum. These treats are as cute as they are yummy. They are great to make with kids, they are very simple.

Provided by JackBauer

Categories Candy

Time 30m

Yield 18 serving(s)

Number Of Ingredients 6

Ingredients

1/2 cup unsalted butter
30 large marshmallows
1 1/2 teaspoons liquid green food coloring
1 teaspoon pure vanilla extract
4 cups corn flakes
2 tablespoons red-hot candies

Steps:

Melt butter over low heat.
Add marshmallows and melt them over low heat.
Stir the marshmallows constantly until smooth.
Remove from heat and add food coloring and vanilla.
Mix in cornflakes.
Keep the mixture warm by placing the saucepan in a large pot or skillet filled with 1 inch with hot water; replace water as it cools.
Working quickly so mixture does not harden, use 2 spoons, or lightly greased fingers to drop small mounds of cornflake mixture onto wax paper.
With lightly greased fingers, quickly form cornflake mixture in wreaths with holes in the center.
Immediately, decorate wreaths with red hots.
When wreaths dry you can string them on nylond string or gold ribbons for tree decorations or you can eat them!

Nutrition Facts : Calories 105.5, Fat 5.2, SaturatedFat 3.3, Cholesterol 13.6, Sodium 55, Carbohydrate 14.9, Fiber 0.2, Sugar 7.4, Protein 0.7

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