While you’re packing away your winter coat the alpacas are getting theirs sheared at Chimney Hill Farm Estates (Lambertville). What better way to celebrate “shedding of the old” with this fun recipe for Alpaca Cookies.
[LINK “Chimney Hill Farm Estates” to “www.chimneyhillinn.com”]
Ingredients
2 sticks butter, softened (1 cup)
1 tablespoon vanilla
1 cup granulated sugar
1½ cups all-purpose flour
1 egg
1 teaspoon baking powder
2 tablespoons orange juice
1 teaspoon cinnamon
Glaze
1½ cups confectioners’ sugar
1 tablespoon light corn syrup
2 tablespoons orange juice
½ teaspoon vanilla
1 tablespoon butter, softened
In a large mixing bowl, using an electric mixer at medium speed, combine the butter, sugar, and egg for 1 to 2 minutes until creamy. Add the orange juice and vanilla. Reduce the speed to low and continue beating for an additional 1 to 2 minutes, scraping the bowl often.
In a separate medium bowl, combine the flour, baking powder, and cinnamon. Add the dry ingredients to the egg mixture. Beat at low speed, scraping the bowl often, until well mixed.
Divide the dough into thirds. Shape each third into a ball and place on individual sheets of plastic wrap. Flatten the balls to ½-inch thick. Wrap in plastic and refrigerate 2 to 3 hours until firm.
Preheat the oven to 400˚F.
Take the dough out of the refrigerator one ball at a time. Roll out the dough on a lightly floured surface to 1/8 to 1/4-inch thickness. Cut out shapes using cookie cutters. Place one inch apart on an ungreased cookie sheet. Repeat with remaining dough balls.
3 eggs 3 cups all-purpose flour
1½ cups sugar
1¼ teaspoons baking soda
1 cup corn oil
½ teaspoon baking powder
1 teaspoon salt
½ teaspoon cinnamon
1 tablespoon vanilla
½ teaspoon nutmeg
2 cups grated, well-drained green tomatoes
¾ cup raisins
1 cup chopped nuts
Preheat the oven to 350˚F. Grease and flour two 9 by 5-inch bread pans.
In a large bowl, thoroughly beat the eggs by hand. Add the sugar, oil, salt, vanilla, and tomatoes, beating well.
In a separate medium bowl, sift together the flour, baking soda, baking powder, cinnamon, and nutmeg. Gradually stir the dry ingredients into the tomato mixture. Stir in the raisins and nuts. Pour the batter into the prepared pans.
Bake for 45 to 50 minutes or until a toothpick inserted in the center comes out clean.
Yield: 2 loaves