Mom's Sugar Cookies & Frosting, Homemade Hot Chocolate

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Mom's Sugar Cookies & Icing

Mix:
3/4 cup shortening/part butter
1 cup sugar
2 eggs
1/2 teaspoon vanilla

Mix:
2 1/2 cup flour
1 teaspoon baking powder
3/4 teaspoon salt

Combine and refrigerate for 1 hour. Roll out 1/8". Cut with cookie cutters and place on cookie sheet.

400*F for 6-8 mins.

Icing:
4 cups confectioners' sugar
1/2 cup shortening or butter (I used smart balance butter because that's what was in the fridge and it turned out really well)
5 tablespoons milk
1 teaspoon vanilla extract
food coloring

In a large bowl, cream together the confectioners' sugar and shortening until smooth. Gradually mix in the milk and vanilla with an electric mixer until smooth and stiff, about 5 minutes. Color with food coloring if desired.

Well that's it for now!

Peppermint Bark

I received this amazing treat from my sister in an exam care package a few years back. Since then, I have made it for many Christmas presents/favors/hostess gifts. They are pretty, and if you get the cellophane bags from wal mart or a craft store, it's a very cheap but tasty gift. I don't make candy, and I do not have a candy thermometer. This is actually very easy and pretty hard to mess up. ingredients:

• 17 ounces good-quality white chocolate (such as Lindt or Baker's), finely chopped (I actually just used white chocolate chips and it turned out fine)
  
• 30 red-and-white-striped hard peppermint candies, coarsely crushed (about 6 ounces) or 1 box of candy canes crushed (that's what I used)
  
• 7 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped (I used semisweet choc. chips)
  
• 6 tablespoons whipping cream or evaporated milk
  
• 3/4 teaspoon peppermint extract

preparation:

I unwrap the candy and place it in two ziplock bags.

























Turn large baking sheet bottom side up. Cover securely with foil.











Mark 12 x 9-inch rectangle on foil. I folded it under and back.











Stir white chocolate in metal bowl set over saucepan of barely simmering water

(do not allow bottom of bowl to touch water) until chocolate is melted and smooth and candy thermometer registers 110°F. (chocolate will feel warm to touch). Remove from over water. Pour 2/3 cup melted white chocolate onto rectangle on foil.











Using icing spatula, spread chocolate to fill rectangle. Sprinkle with 1/4 cup crushed peppermints. Chill until set, about 15 minutes.

Stir bittersweet chocolate, cream and peppermint extract in heavy medium saucepan over medium-low heat until just melted and smooth.

Cool to barely lukewarm, about 5 minutes. Pour bittersweet chocolate mixture in long lines (or blobs) over white chocolate rectangle.

Using icing spatula, spread bittersweet chocolate in even layer.

Refrigerate until very cold and firm, about 25 minutes.

Rewarm remaining white chocolate in bowl set over barely simmering water to 110°F. Working quickly, pour white chocolate over firm bittersweet chocolate layer; spread to cover. Immediately sprinkle with remaining crushed peppermints. Chill just until firm, about 20 minutes.

Lift foil with bark onto work surface; trim edges. Cut bark crosswise into 2-inch-wide strips. Using metal spatula, slide bark off foil and onto work surface. Cut each strip crosswise into 3 sections and each section diagonally into 2 triangles. (Can be made 2 weeks ahead. Chill in airtight container.) Let stand 15 minutes at room temperature before serving.