DECORATIONS from Pg 12
golden, about 15 minutes. Cookies will fl atten
slightly. Cool the cookies on the baking sheets
for fi ve minutes.
Transfer to a cooling rack and cool completely.
The cookies can be prepared one day ahead. Store
in an airtight container at room temperature.
Lemon Pistachio Wreaths
Ingredients
1 cup all-purpose fl our
3/4 cup cornstarch
1 tablespoon cornstarch
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter
1/2 cup granulated sugar
1 tablespoon granulated sugar
2 large egg yolks
5 teaspoons fi nely grated lemon zest
2 tablespoons fresh lemon juice
1 teaspoon pure vanilla extract
1 3/4 cup confectioners sugar
1 1/2 cup shelled unsalted pistachios
Directions
Whisk fl our, cornstarch, baking powder, and
salt in a medium bowl. Put butter and granulated
sugar into the bowl of an electric mixer fi tted with
a paddle attachment. Mix on medium-high speed
until pale and fl uffy. Mix in yolks, lemon zest,
and vanilla. Reduce speed to low, and gradually
mix in fl our mixture. Shape into a disk; wrap in
plastic. Refrigerate until fi rm, about one hour.
Preheat oven to 350 degrees. Transfer dough
to a lightly fl oured work surface. Roll out to a
generous 1/8 inch thick. Using a 2 1/2-inch round
fl uted cutter, cut out wreaths. Reroll scraps, and
cut out. Cut out centers of wreaths using a 7/8-
inch round cutter. Space two inches apart on bak-
ing sheets lined with parchment paper. Refriger-
ate until fi rm, about 15 minutes. Bake until just
golden, about 12 minutes. Let cool completely on
wire racks.
Stir together confectioners’ sugar and lemon
juice in a small bowl. Dip surface of each cookie
in icing, and sprinkle with pistachios. Let set on
wire racks. Cookies can be stored in airtight con-
tainers at room temperature up to one week.
Gingerbread Doughnuts
Scratch-made baked gingerbread doughnuts
simply glazed then decorated with red and green
sugar sprinkles.
Ingredients
3 cups fl our
2 teaspoons baking powder
1 teaspoon ground ginger
Gingerbread donuts
SUBMITTED PHOTO
1/2 teaspoon sea salt
4 eggs
1/3 cup molasses
1 cup sugar
3/4 cup butter melted
3/4 cup milk
1 teaspoon vanilla extract
Glaze
1/4 cup milk
2 cups powdered sugar, sifted
1 teaspoon vanilla extract
Red and green sprinkles
Instructions
Preheat oven to 350 degrees. Mix eggs, molas-
ses, sugar, butter, and milk together in a bowl. Set
aside.
In another bowl, whisk together
fl our, baking powder, ginger, and
sea salt.
Add wet ingredients to dry, and
mix until uniform. Pipe batter into
donut tin and bake for about 16 min-
utes.
Meanwhile, mix up ingredients
for glaze, except for sprinkles.
Dip one side of each warm donut
in glaze then set aside. Once cool,
dip the same sides in the glaze again
and fi nish with sprinkles.
1/4 teaspoon salt
1 cup dark chocolate chunks
1 1/2 cups frozen raspberries
Instructions
Preheat oven to 350 degrees. Line a baking
sheet with parchment paper and set aside.
In the bowl of a stand mixer with a paddle at-
tachment, beat the butter and sugars on medium
speed until light and creamy, about two to three
minutes.
Add the eggs and vanilla and beat again until
combined, scraping down the sides and bottom of
the bowl as needed.
Add the fl our, baking soda, and salt and mix
again on low speed until combined.
Gently stir in the chocolate chunks and frozen
raspberries, trying not to mash the raspberries
too much.
Use a two-tablespoon cookie scoop to drop
balls of dough onto the parchment-lined baking
sheet, about two-inches apart. Bake for 10 to 12
minutes.
Cool on the baking sheet for a few minutes
before transferring to a wire rack to cool com-
pletely.
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Raspberry Chocolate Cookies
Bursting with fresh raspberry
fl avor and studded with chunks of
melted dark chocolate, these Rasp-
berry Chocolate Chunk Cookies
take your classic chocolate chip
cookies to a new level.
Ingredients
1 cup butter, softened
3/4 cup light brown sugar, packed
1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
2 1/2 cups all-purpose fl our
1 teaspoon baking soda
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Connections Nov/Dec 2019
13