Wednesday, December 5, 2018
The Great Cookie Exchange
1 cup softened butter (two sticks)
1 1/4 cups white sugar
1 cup molasses
4 cups all purpose flour
1 tablespoon anise seed
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
Mix together butter, sugar, molasses and egg until well blended. Mix the rest of the ingredients in a separate bowl. Add to molasses mixture until flour can no longer be seen. Roll out the dough to about 1 inch thick log (makes cutting them much faster and makes them round not square). Refrigerate for an hour. Before baking cut into one inch squares. Bake at 350 degrees for 9-10 minutes. You want the tops to be lightly browned as this is meant to be a crisp cookie.
Our second recipe is truly a brand new one for me. I have not made Key Lime Pie in ages and really wanted one for Thanksgiving. This recipe was one I just had to share because it truly is a rich and creamy pie and one that Hoss and our oldest daughter fell in love with and will now be a favorite forever.
Two premade graham cracker crusts (or make your own)
3 cans sweetened condensed milk
1 cup sour cream
1/3 cup of lime juice
1/2 cup of lemon juice
3 tablespoons lime zest
Preheat oven to 359 degrees.
Mix together sweeten condensed milk, sour cream, lemon juice, lime juice and lime zest. Pour into the graham cracker pie crust. Bake for 5-6 minutes until tiny pinhole sized bubbles burst on the surface of the pie. You are not trying to brown the pie, just bake it to set. Chill pie and serve with whipped cream.
Seriously the creamiest key lime pie I have ever tasted. It is a light lime flavor, not overly powering.
I do hope you all enjoy these recipes as much as we do!
Baker and Hoss
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