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Taste connections (TC) Holiday cookies

½ Cup(100g or 1 stick) butter

1 jar TC-Holiday cookie mix (475 g)

Water to make stiff dough (4 Tablespoons or more, as needed )

In mixing bowl, add butter and beat well until fluffy. Add the mix and beat thoroughly. Add water slowly until you get a stiff dough*.  Pat the dough into a disc and cover with saran wrap. Chill for 30 minutes.

  1. CUT-OUT COOKIES: Roll out the dough (use cornstarch to help roll out) to ¼ inch thick and cut into Christmas shapes such as tree, stockings, etc. Place on an ungreased baking pan and freeze it for 15-20 minutes. Bake for 8-10 minutes at 375º F and rotate the pan from front to back and bake for 3-4 more minutes or until the edges start to brown slightly. Cool on a wire rack. You can use the Ready- made frosting from supermarkets (Betty Crockers or Duncan Hines brand vanilla or White frosting). Spread a little on top, sprinkle with coarse colored sugar and leave on cooling rack to set overnight. The frosting will harden and the cookies can be stored in a tightly covered container for several days.
  2. ORANGE SUGAR COOKIES: Add 1 teaspoon of orange zest when making the dough. Roll into walnut size balls, and flatten. Sprinkle with colored coarse sugar. Place on ungreased cookie sheet 2 inches apart. Bake for 8-10 minutes at 375º F and rotate the pan from front to back and bake for 3-4 more minutes or until the edges start to brown slightly. Cool on a wire rack.
  3. LEMON ROUNDS: make the cookies as in sugar cookies and use lemon zest instead of orange and cool. Mix wll 1 ½ cups confectioner’s sugar, 2 Tablespoon any preferred colored decorating sugar, and 3 Tablespoons lemon juice and beat well. Spread ½-1 tsp on the cooled cookies.
  4. WINDOW PANE COOKIES: Make the cookie dough and chill for 30 minutes. Roll out the dough (use cornstarch to help roll out) to ¼ inch thick and cut into Christmas shapes such as tree, stockings, etc. Cut out smaller shapes from the cut-out shapes. Place on ungreased baking pan and chill in the freezer for 15 minutes. Bake or 6-8 minutes at 375º F, sprinkle the centers with crushed hard candies and bake until melted, probably 4-5 minutes. (finer the candy pieces, quicker they melt and form the windows)
  5. MEXICAN WEDDING COOKIES: Make the cookie dough and shape into small ball (walnut size).. Chill for 30 minutes or longer (when baked the cookies should not spread too much and retain round ball shape mostly; freezing helps maintain the shape). Bake for 8-10 minutes at 375º F and rotate the pan from front to back and bake for 3-4 more minutes or until the edges start to brown slightly. Cool mostly and then toss in confectioner’s sugar.
  6. SANDWICH COOKIES: Make cookies as in orange sugar cookies and cool. Sandwich with jam or frosting between 2 cookies and let set.
  7. SUGAR EDGES: make the lemon rounds dough and chill. Mix ¼ cup granulated sugar and 1 Tablespoon lemon zest in a processor. Roll the dough into 2 or 3 1-inch round logs and roll in the lemon sugar. Freeze the logs for 15-20 minutes and then slice into 1-inch thick pieces. Place on ungreased baking pan and chill for 15 minutes.

Makes 2 dozen rolled-out cookies and more or less cut out cookies depending on the shape.

Hint: * Add water slowly until you get really stiff dough. If it is too stiff and dry to form the dough add extra water, ½ teaspoon at a time until you get the right consistency. Using an electric mixer speeds up the beating process and also uses less water than if you beat with wooden spoon and gather the dough by hand.

Nutrient information:

                                          Kcal                prot(g)            phe(mg)          met(mg)          leu

per cookie                   102.8               0.06                 3.2                       1.2                     6.2

(hand rolled – 24)

Per cookie

(frosted)                       110                  0.06                 4                          2                            8

Hi,

My Name is Malathy and my online store is called tasteconnections.com.

I have many more experiences out there and I want to share them with you.

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Feel free to comment on what you see and read.

About Malathy Ramanujam

Malathy Ramanujam graduated from University of Madras, India, in 1980, with a Bachelor of Science in Chemistry. She joined her husband in London, U.K., in 1983. In 1984, her son was diagnosed at the age of two with a rare metabolic condition called Homocystinuria and started on a very strict diet. She moved to the United States with her family in 1989.

 

The treatment of Homocystinuria also requires a special diet similar to PKU. Since there were not many options available for his diet she started experimenting with the limited resources to formulate various baking mixes and use them to prepare special meals for her son. Since 1994, she has been teaching families with similar metabolic condition how to prepare special meals. She graduated Magna Cum Laude from Bachelor of Arts (Liberal Studies major) from Cal State, Dominguez Hills in spring 1999. She created the website www.lowprotein.com in 2000 to share her recipes with everyone. She pursued Master’s degree in Nutritional Science in Fall 2000. She graduated (Fall, 2004) in the top 1 % of the graduating class (included in the Dean’s List). She started her company, Taste Connections in 2003 with just two kinds of mixes, TC-Bread Mix and TC-Multibaking mix. When she started her company she had 4 main goals- to make “Just Add Water” kind of mixes that are easy to use; to make them as inexpensive with a high quality of taste with minimum number of additional common ingredients; to make products that don’t have any artificial preservative, artificial colors or flavors; each mix should make various food products.

Over the years, she has added other products such as TC-Versa Mix, TC-Brownie Mix, cake mixes, Popping tapioca and ready-made cookies, Quick breads, Gift baskets that could be customized to different occasions and most recently low-protein breads, rolls, pizza crust, etc that are freshly baked and shipped out immediately.

 

She has been presenting workshops since 1994 on low protein cooking around the United States and Canada and still continues to do so, inspiring metabolic patients to stay on such life-saving diet.

 

She was one of the parents who had testified in a hearing during California’s Newborn Genetic Screening Policymaker’s Symposium in the Capitol, Sacramento, March 2004. She is also a trained Resource Mother and is a member of California Coalition for PKU and Allied Disorders.