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Sunday, November 10, 2013

TEA COOKIES and FROSTED MAPLE APPLE PIE DESSERT

A friend graciously let me borrow her set of leaf cookie cutters, which I needed for baking, then she thoughtfully and generously ordered me my own set and had them delivered to my home. It was such a wonderful surprise to receive an unexpected and fun package in the mail.
It is the perfect time of year to be baking leaf shaped delights -and  my family have been taking great pleasure in my cooking experiments with the cookie cutters.

My friends fabulous cookie cutters
My marvellously fun leaf cookie cutters

TEA COOKIES


1 cup butter, softened
2/3 cup sugar
1 egg
1 teaspoon vanilla extract
2 1/2 cups flour
1/2 teaspoon salt
1 1/4 cups confectioners sugar
2 teaspoons meringue powder
5 teaspoons water
food coloring

In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Combine flour and salt, gradually add to the creamed mixture.
Cover and refrigerate for 1 to 2 hours until dough is easy to handle.
On a lightly floured surface, roll out dough to 1/8 inch thickness. Cut with floured cookie cutters into shape of your choice. Place 1 inch apart on ungreased baking sheets.
Bake at 350F for 8 to 10 minutes or until edges are lightly browned. Remove to wire racks to cool.
For glaze, in a small bowl, combine confectioners' sugar and meringue powder, stir in water until smooth. Tint with food coloring of your choice. Spread over cookies, let stand until set.
Enjoy!

Recipe adapted from Taste of Home, April 2012
www.tasteofhome.com/‎

FROSTED MAPLE APPLE PIE DESSERT


PASTRY
1 1/3 cups flour
1/2 teaspoon salt
1/2 cup shortening
3 to 4 tablespoons cold water
FILLING
6 cups peeled, thinly sliced apples
1/4 cup sugar
1/4 cup brown sugar
1 tablespoon flour
1/2 teaspoon ground cinnamon
1/2 teaspoon maple flavor
MAPLE FROSTING
1 cup powdered sugar
1/4 teaspoon maple flavor
1 1/2 to 2 tablespoons milk or cream

Heat oven to 450F.
In a large bowl mix the flour and salt for the pastry. Cut in shortening until particles are the size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until flour is moistened and pastry almost leaves side of bowl.
Divide pastry in half. On a lightly floured surface, roll 1 part to fit a 9 by 9 inch baking dish, on the bottom and up the sides.
In a large bowl, stir filling ingredients until mixed. Spoon evenly into pastry lined dish.
Roll remaining pastry out to about a 7 by 5 inch rectangle. Cut into leaf shapes and place over apples.
Bake for 15 minutes. Reduce oven temperature to 400F, bake for 20 to 30 minutes longer or until juices are bubbly and clear in the center, apples are tender and the crust is a golden brown.
In a small bowl, stir frosting ingredients until thin enough to drizzle. Drizzle over top crust.
Enjoy!

Recipe adapted from Betty Crocker, Cakes Pies and Tarts

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