Monday, October 4, 2010

Double T Cookies

I'm pretty excited about this post. Who doesn't want to eat a cookie shaped as a Double T? OK-maybe if you aren't a Tech fan you don't have a desire to eat anything in the shape of a Double T, but the cookies are quite delicious in whatever shape you want. I might add that they taste extra delicious shaped as a Double T.

This is one of my mom's friends sugar cookie recipe with lemon frosting. I say the frosting is lemon, but it's not too lemony if you aren't a lemon fan. I made these for the Tech vs. Iowa game on Saturday and they were a big hit.
The only inconvenient part of this recipe is you have to make the dough the night before and let it chill overnight. No big deal unless you need a dessert really fast. Letting your dough sit next to sugar free pudding makes it extra moist. ;) Okay, for the dough:
First mix your dry ingredients.
-3 1/2 c flour
-1 tsp. baking powder
-1/2 tsp salt
Then cream together:
- 1 c shortening
-1 1/2 c sugar
-2 eggs
Add the two mixes together, as well as 1 1/2 tsp vanilla and 1/4 c milk.

Now the fun part. My friend Haleigh has this cute Double T cookie cutter that I had been eye-balling for quite some time. She went out of town so I took the liberty of stealing it. Thanks Haleigh!

Roll out your dough. Make sure you flour your rolling pin (if you use one), your hands and the surface you're working on. It makes the dough less likely to stick.


Put them on a greased pan and bake the cookies for 6-8 minutes at 375. They don't take long to bake-don't let them burn!

After the cookies have cooled, you can frost them. The frosting consists of:
-1 pkg of powdered sugar
-1 stick melted margarine
- 1/4 c. milk
-1 1/4 t. lemon flavoring
-red food coloring


YAY! I'm pretty sure not even Aggies or Longhorns can deny how pretty these cookies are.

By sprinkling cookies with black sprinkles, your teeth WILL have a blackish tint. Just thought I'd add that.

Wreck 'em Tech :)

Streusel-Topped Pumpkin Bread

I'm ALLLIIIVVEEE! I've been MIA for a while and I have no excuse for my actions. Slap my wrists and put me in time out, ok? Before I go on to the yummy pumpkin bread I made this weekend let us have a moment of silence for the end of my favorite season, Summer. --NOT! I love Fall and I'm so glad the Texas heat is finally gone for a while. I got this recipe off of Tasty Kitchen. As we all know, my oven is culinarily challenged so I think my bread was a little too moist. Other than that--DELICIOUS! Baking this bread will ensure that your entire home smells like fall--satisfaction guaranteed. :)

Grease yo' loaf pan. Rub it down with shortening/Crisco and toss some flour around until it's covered.

Like dis.

(I had pictures of the actual recipe being made but they won't work) Boo.

Mix 3/4 c butter, 3/4 c sugar and 3/4 c brown sugar. Add 4 whole eggs and 1 tsp vanilla. Then add in 2 1/2 c pumpkin puree (found on the baking aisle.) In a separate bowl mix your dry ingredients: 3 c flour, 3 tsp baking powder, 3/4 tsp baking soda, 1 tsp salt, 1 1/2 tsp cinnamon, 1/4 tsp nutmeg and 1/4 tsp ground ginger. There were some other weird ingredients like cardamom, but I decided to skip out since I'd never heard of it. haha

Don't tell me what you think it looks like. I know.

Add half your flour mix to your orange mix and beat well. Add the other half, as well as 1/2 c buttermilk. Beat until smooooooooth.

For the streusel topping:
-1/4 c butter, softened
-1/2 c brown sugar
-1/4 c oatmeal
-1/4 c flour
-1 tsp cinnamon
-3 Tbs ground flaxseed (my roommate makes smoothies out of this stuff-only reason why I have it! ha)
-1/4 c chopped pecans- optional (I skipped out. . not a pecan fan)
Mix these ingredients together in a food processor or with a fork like I did.

Pour your mixture into 2 greased loaf pans and sprinkle half the streusel topping on each one. Bake for 70-80 minutes at 350 degrees, or until a toothpick comes out clean.


Tastes even betta with some butta on top.

I had some extra so I made muffins. Aren't they cute?