Cinnamon Applesauce CookiesCinnamon Applesauce Heart Cookies

1-1/2 cups all-purpose flour
1/2 cup whole wheat flour
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
4 tablespoons butter
2/3 cup granulated sugar
1 egg
1/4 cup sweetened applesauce
1-1/2 teaspoons vanilla extract
3/4 teaspoon almond extract

Optional Icing:

1 cup confectioners’ sugar
1 tablespoon water

In medium bowl, combine flours, baking powder, cinnamon and salt. In large bowl, beat butter and granulated sugar with electric mixer until light and fluffy. Add egg; mix well. Add applesauce, vanilla and almond extract; mix until well combined. Add flour mixture to butter; mix until all dry ingredients are incorporated. Press dough to flatten; wrap tightly with plastic wrap. Refrigerate at least 3 hours or overnight.

Preheat oven to 325°F. Lightly flour work surface and roll dough 1/8 in. thick. Cut dough into hearts or other desired shapes. Gather scrapes and reroll to 1/8 in. thick and cut shapes; prick with a fork to prevent bubbling.

Bake cookies 12-14 minutes or until bottoms are lightly browned. Cool cookies on cookie sheet for 2 minutes; transfer to cooling grid to cool completely.

Optional Icing: Stir confectioners’ sugar and water together until smooth. Spread or drizzle over cookies.

Makes 12 large cookies.

Thanks to www.wilton.com

Trucos menú

http://igneoo.blogspot.com/2009/05/como-hacer-un-menu-horizontal-con-sub.html
http://igneoo.blogspot.com/2009/01/como-hacer-un-menu-horizontal-en.html

RECETA DE TOÑAS.

1 litro de leche con la cáscara de un limón y anís en grano ( el fondo de la mano) hervir, cuando se haya templado se le añade media pastilla de levadura de panadero de panadería ( no vale la de mercadona), se pone en un lebrillo, añadimos un kilo de harina normal y vaso de aceite (suave. menos un dedos) Se amasa y se aparta. 12 huevos, un poco de cáscara de limón y se bate bien, se añade un kilo de azúcar. Se mezclan las dos masas y se añaden 2 kilos de harina poco a poco, amasar hasta que quede uniforme. Dejarla subir una vez toda junta con una bolsa de agua caliente debajo, taparla, cuando se agrieta se masa con aceite, se separan y se dejan subir solas y tapadas. 1h, u hora y media cada subida hasta que estén agrietadas, tienen que estar muy ligeras en la última subida.