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Peppermint Marshmallows
3 envelopes unflavored gelatin
1 cup cold water, divided
1½ cups granulated sugar
1 cup light corn syrup
⅛ tsp. salt
1 tsp. clear vanilla extract
1 Tbsp. peppermint extract
1 lb. confectioner's sugar
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Line 9 x 13 inch pan with foil and spray the foil with nonstick pan spray. Set aside for
later use.
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In the bowl of the electric mixer, sprinkle gelatin over ½ cup cold water. Attach
bowl and whisk attachment, according to directions, and set aside.
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In a saucepan, combine the granulated sugar, corn syrup, salt, and remaining
½ cup cold water. Bring to a boil until a candy thermometer registers 240° F.
Remove from heat.
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Turn mixer on and set to 3rd speed setting. Carefully pour the hot sugar syrup
down the side of the mixer bowl containing the gelatin, avoiding contact with the
whisk attachment. Once all the sugar is incorporated, turn mixer up to the
highest setting and beat until doubled in volume and thick (about 12 minutes).
Beat in vanilla and peppermint extracts.
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Spread into prepared pan, cover and let stand at room temperature for a
minimum of 6 hours or overnight.
•
Using foil, lift marshmallows out of the pan. With a serrated knife or kitchen
shears cut marshmallows into 1 inch squares. Toss in confectioners' sugar
and serve.
Yield: 9 dozen marshmallows
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Recipes
Wards.com
Easy Pistachio Cut-Out Cookies
18 oz. butter, softened
1½ cups sugar, granulated
1 large egg
1 Tbsp. vanilla extract
1 (3.4 oz.) package pistachio pudding mix
4¾ cups all-purpose flour
1 cup shelled, chopped pistachios
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In the bowl, cream butter and sugar with the flat beater attachment for 3 minutes,
until sugar is fluffy and light.
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Add egg and vanilla extract and mix thoroughly.
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Add all-purpose flour and pistachio pudding mix and beat until dough comes
together and no dry spots remain. Scrape down sides and the bottom of the bowl.
Add chopped pistachios and let mix 1 minute more until thoroughly incorporated.
•
Remove dough from bowl. Wrap dough in plastic wrap, flatten down and
refrigerate for at least 2 hours to overnight for dough to firm up.
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When ready to bake the cookies, preheat oven to 325° F. Remove dough from
refrigerator and roll out onto a flour surface to a ¼" thickness. Cut dough with
2.5" round cookie cutter.
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Place on cookie sheet and bake for 12-15 minutes until edges of cookie are
light brown.
•
Remove cookies onto a wire rack to cool. Repeat with remaining cookie dough.
Yield: 24 (2.5" round) cookies
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Recipes
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