My favorite baking for Christmas part 1

Jennifer Dombrowski By Jennifer Dombrowski, 26th Nov 2015 | Follow this author | RSS Feed
Posted in Wikinut>Guides>Recipes>Desserts

I bake a ton of baked goods for Christmas and am going to share many recipes I use. I hope you will like them as my family.

Why I bake

I bake a lot for each holiday.Christmas is my favorite holiday in which to bake, and I usually go overboard. I want to share some of my recipes of things I cook every year or are requested by my family each year if I skip a year.

The first is one I make more than once a year they are so loved, They are time-consuming but seeing my family and their faces when they bite into it is why I do all that baking.

Ingredients


  • 1 egg that is large
  • 1 teaspoon of baking powder
  • 1 1/2 sticks softened unsalted butter
  • 1 1/4 cups confectioners' sugar
  • one melted and cooled unsweetened baking chocolate
  • 2 1/4 cups all-purpose flour
  • There are three extracts in this recipe that each one is 3/4 teaspoons.
  • the extracts at 3/ 4 teaspoon each is raspberry, vanilla and almond
  • red and green liquid food coloring
  • 1 slightly beaten large egg white
  • 4 ounces baking chocolate (white chocolate)

    Neapolitan directions part 1

  • Sugar, egg, butter, baking soda, and baking soda should be beaten in a large mixing bowl blending on medium speed. After the blending of the ingredients on medium speed then lower it. Then flour should be beaten in just enough to combine,

  • Get out three bowls after you divided after you divided three equal pieces.

  • In one portion of dough put raspberry extract, and red food coloring using 25 drops. The second bowl should have the chocolate and vanilla extract should be added to it. And the last bowl there should be eight drops of food coloring along with the almond extract.

  • All three of the bowls of dough should be divided into three equal parts then wrap the dough.. After the dough is wrapped and for 1 hour put it in the refrigerator.

  • Have wax paper cut and prepared at the size of 12 inches by 4-inch strips.

  • Take out one portion of each color of cookie dough and put those pieces on a lightly floured flat area.

  • Put flour on your hand. Each piece of dough should be made by rolling the dough in a 10-inch long log.

  • Then the log is put on a slip of wax paper. Then flour and the hands should press the rolling pin down into an 11 inch by 12-inch rectangle.

    Neapolitans directions part 2

  • Use a ruler to square the edges.

  • The rectangles should be slid onto a baking sheet. Then these rectangles on the baking sheets should for 30 minutes be put in the refrigerator. Keep doing this until the dough is finished

  • To make

  • One chocolate strip should be taken off the cookie sheet but keep on the wax paper.Then the tip should have an egg white brushed on top then a green rectangle should be added on top and inverted. The paper should be taken from the egg while brushing the egg over it. Then on top of the stack then put an inverted red triangle on top of the stack. Put an inverted triangle on top. The paper should be peeled off.

  • This stack should crosswise cut in half and make two 5 1/2 inch by 2-inch stacks should be brushed with egg white. The rest of this stack should be placed with the chocolate side down and on top so that the colors alternate the rest of the should be placed and put down the chocolate side.

  • The layers should be pressed together gently, and if they need it, edges can be trimmed.

  • Put them in the rabbit hole then put them in the in the wrap for 20 minutes. Place in the freezer. Then you do the same with the rest of the paper with the remainder of the triangles.

  • Turn on the oven and wait until it is heated to 350 degrees.

  • All the stacks should be cut crosswise until you have a 1/4 inch scant thick that 16 slices.

  • Place on the and ungreased baking sheet and they should be an inch apart.

  • Bake until they are set and the edges are golden for 10-12 minutes.

  • These should be put on a wire rack

  • In a small microwavable bowl the white chocolate should for 1 to 2 minutes microwaved it until it is shiny smooth. Every 30 seconds it should be stirred every 30 seconds One end of the cookie in chocolate with the excess being scraped off. They should be placed to dry on wax paper.

    Tags

    Baking, Christmas Cookies, Cookies, Family Favorites, My Favorite Baking

    Meet the author

    author avatar Jennifer Dombrowski
    I love to write and am trying all kinds of sites! My favorite topic is medixcine and animal rights. But I will write about anything!

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    Comments

    author avatar Fern Mc Costigan
    26th Nov 2015 (#)

    I will try this recipe very scrumptious!

    Reply to this comment

    author avatar Susan Hauck
    28th Nov 2015 (#)

    Hmmm, I can taste it now! Thanks for the share!

    Reply to this comment

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