My annual holiday baking dance has begun! Actually, it began with making a dessert for Mr. Squash. I try to keep him in homemade desserts most of the time - it's the least I can do for a fellow who brings me so much happiness! However, last week I was short on time and decided to buy some cookies from a nearby bakery. They were called Divinity Cookies and were they ever good! I had to see if I could find and/or replicate the recipe. I Googled Divinity cookies and found a recipe that had the exact same ingredients that were on the box of cookies!
Here's how they look finished - nearly identical in taste and looks as the ones from the bakery! The recipe is very simple:
2 1/2 cups Crisco (do not use butter)
1 1/2 lbs. powdered sugar
4 cups flour
1 tsp salt
1 tsp vanilla
1/2 lb. chopped walnuts.
Mix all ingredients together in the order given and roll into logs. Cut pieces and bake at 350 degrees until edges turn light color.
Now, I learned the hard way that it's easier to split the recipe in two unless you're really strong. Not even my Viking stand mixer with the huge motor could have gotten through these. I wound up dumping the whole thing on my sealed butcher block counter and pounding away at it by hand!
Look at the mess!
My counters don't normally look this disastrous when I'm baking! For lack of any other instructions, I decided to refrigerate the rounds for about an hour, then using my Santoku knife, I cut them in about 1/2" thick slices. Then I placed them on parchment lined cookie sheets (they don't spread so you can put them close together). There were no baking times given, but I can say mine took about 25 minutes. I'd check every 10 minutes or so and rotate the cookie sheets.
They turned every bit as good as the ones from the bakery!
Since I was on a roll (hah, pun not intended), I thought I would whip up a batch of Fantasy Fudge from the Jet-puff marshmallow creme jar! My mom made these when we were young - the recipe has been around for a long time! These are the ingredients that are added after you first.....
Bring butter, sugar and evaporated milk to the soft ball stage of 234 degrees. In the picture above this is homemade Uganda Vanilla that I just received from a dear friend whose been making homemade vanilla for a while now! It smells so yummy!
I had intended to show you all the steps to this, but I'd forgotten how much stirring and moving fast after the stirring there is! There was no time for pictures until the end! The fudge here is still warm with that wonderful, buttery sheen on top! I'll cut it into squares after it cools.
I hope you're having as much fun with your holiday baking as I am!