Peppermint Meltaways


There’s nothing like getting in the Christmas spirit. Yet somehow, every year I find myself wishing we could add on an extra week to the beginning of December. Between shopping for presents, decorating the house, attending holiday parties, and baking cookies—its seems as though there is never enough time! Although I do a TON of baking in December, I’m never able to post all the goodies I make. This year I decided to share one of my favorite recipes that I’ve made several times.

I made these peppermint meltaway cookies for a holiday party that Matthew and I had at our apartment. Let’s talk about these cookies a little bit… the addition of cornstarch makes for an incredibly delicate and flaky cookie. They truly do melt in your mouth! The addition of peppermint in both the dough and frosting makes these little morsels a true delight. I like to create fairly small cookies with the dough so you can just pop one into your mouth!

I’ll be signing off of Sweet Precision until the New Year so I hope that everyone has a truly special holiday season with family, friends, and loved ones.


Peppermint Meltaways
Recipe from Taste of Home

Cookie Ingredients
1 cup butter, softened
1/2 cup confectioners’ sugar
1/2 teaspoon peppermint extract
1-1/4 cups all-purpose flour
1/2 cup cornstarch

Frosting Ingredients
2 tablespoons butter, softened
2 tablespoons 2% milk
1/4 teaspoon peppermint extract
2 to 3 drops red food coloring, optional
1-1/2 cups confectioners’ sugar
1/2 cup crushed peppermint candies

In a small bowl, cream butter and confectioners’ sugar until light and fluffy. Beat in extract. In another bowl, whisk flour and cornstarch; gradually beat into creamed mixture. Refrigerate, covered, 30 minutes or until firm enough to handle.

Preheat oven to 350°. Shape dough into 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake 9-11 minutes or until bottoms are light brown. Remove from pans to wire racks to cool completely.

In a small bowl, beat butter until creamy. Beat in milk, extract and, if desired, food coloring. Gradually beat in confectioners’ sugar until smooth. Spread or pipe over cookies; sprinkle with crushed candies. Store in an airtight container.

Heather’s Helpful Hints
Refrigerate the dough for 30 minutes before shaping the cookies into balls. This will help them retain their shape and prevent spreading in the oven. Add the milk to your frosting last and incorporate one teaspoon at a time. This way you can determine how “stiff” you want your frosting. I like mine to be a little less runny, which helps when piping onto the cookies.



The Best Rolled Sugar Cookies


This post is dedicated to everything sugar cookie related. Since the Christmas holiday is right around the corner, I know many of you will be heading into the kitchen to make some sugar cookies. I had a blast making mine this year! The recipe that I’m sharing today isn’t a new one on Sweet Precision, but I wanted to post it again because it’s my go to recipe every year.

Today, I’m going to share my top three tips for baking sugar cookies. This comes after many baking failures and mishaps in the kitchen making sugar cookies. I always say that mistakes are how we learn in the kitchen. Hopefully I can save you a few baking disasters this holiday season!

1. Chill your dough at least 3 hours in the refrigerator before using (overnight is even better). Every recipe tells you to do this because IT WORKS. The alternative is dough that is too soft and won’t hold its shape.

2. Often recipes call for you to bake cookies until the outer crust is “golden brown”. Sugar cookies are an exception to this rule. You want to catch the cookies BEFORE the edges develop that golden hue. This way you can ensure your cookies will be soft and not crunchy.

3. Repeat after me… I will NEVER EVER place my cookies on a warm cookie sheet. If you’ve done this, you know that the cookies begin to spread even before you get them in the oven. This results in cookies that are not uniform in shape and size.


Rolled Sugar Cookie Recipe
Adapted from All Recipes

1 1/2 cups butter, softened
3 cups white sugar
4 eggs
2 teaspoon vanilla extract
1/4 teaspoon lemon extract
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
Powdered sugar, for rolling out dough

In a large bowl, cream together butter and sugar until smooth and light in color. Beat in eggs, one at a time. Next add vanilla and lemon extract. Slowly stir in the flour, baking powder, and salt. After dough has come together, shape into two or three balls, cover with plastic wrap and chill. Chill at least three hours in the fridge but preferably overnight. If you are pressed for time, you can use the freezer to speed up the process.

Preheat oven to 400 degrees F. Sprinkle your work surface with powdered sugar. Remove one pack of chilled dough at a time and roll out to approximately 1/4-inch thick. Your dough can be slightly thicker or thinner based on how long you will bake your cookies. As you are rolling, frequently check to make sure that it’s not sticking to the table. Use cookie cutter to cut into your desired shape and place on a greased cookie sheet or parchment paper. Bake for 6-8 minutes. Allow cookies to cool completely before removing.

Heather’s Helpful Hints
Did you know that the color of your baking sheet will affect your baking time? In my kitchen, my favorite cookie sheet is a shiny aluminum pan that was passed down from my parents. Aluminum pans result in evenly browned cookies. This year I just invested in two new aluminum cookie sheets from Amazon that are amazing.


Molasses Sugar Cookies


I really do enjoy baking Christmas cookies. Each holiday season, I love to peruse cookbooks and Pinterest to find inspiration for new cookie ideas. When I was growing up, my mom and I used to bake several batches of cookies each Christmas. One of my favorites were called ting-a-lings, which are basically chow mein noodles mixed with melted chocolate and dried in little clumps—trust me, they’re delicious! There’s always a reason to bake cookies around the holiday season—work Christmas parties, cookie swaps, the list could be endless!

I’m a fan of cookies that come together quickly and only use one bowl. These molasses sugar cookies fit the bill just perfectly. They are a wonderfully chewy spice cookie that have hints of ginger and clove. Molasses performs the same nifty trick that brown sugar will in baked goods, adding a firm chewiness to these cookies. The cookies are nearly crisp at the edges and though they are exceptionally chewy, they aren’t soft.

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Molasses Sugar Cookies
Makes approximately 72 cookies

1 1/2 cups shortening
2 cups white sugar
1/2 cup molasses
2 eggs
4 cups all-purpose flour
4 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground ginger
1 teaspoon salt

Melt the shortening in a large pan on the stove, and cool. Add sugar, eggs, and molasses, beat well. In a separate bowl, sift dry ingredients together and add to the pan. Mix well and chill 3 hours or overnight.

Form into walnut-size balls. Roll in granulated sugar. Place on greased cookie sheet about 2 inches apart.
Bake at 375 degrees Fahrenheit for 8-10 minutes.

Store in an airtight container to keep from getting overly crisp. If they do lose their softness, an easy way to restore it is to place one slice of fresh bread in the container with the cookies for a couple of hours or overnight and they will be soft again!

Heather’s Helpful Hints
I’m quite firm about using real butter for all my baking recipes, but molasses cookies are the one exception. Using shortening will give this cookie its chewiness so I’d recommend NOT to substitute with butter.

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Holiday Stove Top Potpourri Mix

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Happy Holidays to everyone!

This year Matt and I are finding ourselves fairly relaxed during the holiday season. Instead of traveling or hosting we are spending our first Christmas together with just the two of us! Our plans for the day are still TBD, but we’re looking forward to relaxing with each other.

The Sweet Precision kitchen has actually been bustling the past few weeks with the smells and sounds of holiday baking. Between baking cookies for several holiday parties and making candies for Christmas gifts, I’ve hardly had time to document everything to share with you! Instead of sharing another cake or cookie recipe, this post is all about stove top holiday potpourri. I love this recipe because it uses all natural ingredients to leave your home smelling wonderful for days.

I tried this recipe out for the first time two weekends ago when Matt and I traveled to the Gunflint Lodge with my parents for our annual holiday weekend. We started the potpourri boiling on Saturday and it left our cabin smelling fragrant until Monday when we left. I’m thinking about doing another batch on Christmas so we can enjoy it in our apartment!

Recipe for Holiday Stove Top Potpourri Mix
Makes one medium pot of potpourri

1 whole orange
1/2 cup cranberries
1 tablespoon whole cloves
3 sticks of cinnamon

Quarter the orange. Put all the ingredients into a saucepan. Fill pan with water. Place on the stove on the smallest burner, on the lowest setting. Refill water as needed.

Heather’s Helpful Hints
One batch of this potpourri can stay good for about 3-4 days. Don’t fret if the mix turns brown as you continue heating it on the stove. It will still smell delicious! Just make sure that you don’t allow the water to completely evaporate. A good rule of thumb is to add more water each time you turn on the stove.


The Twelfth Day of Christmas: Mocha Almond Bars


Merry Christmas to everyone! However you spend your holiday, I hope it is a time surrounded with those that you love. Today marks the final post in my “Twelve Days of Christmas” series. Cooking 12 different types of Christmas desserts has definitely kept me occupied during the month of December. Sometimes I wasn’t sure what Christmas-related story I wanted to share with you on a given day—let alone know what dessert I was going to try baking. By now you know all about my favorite Christmas songs, movies, and family traditions.

So without further ado, I present to you these Mocha Almond Bars for the twelfth day of Christmas. Coffee gives these bars a unique flavor, and the almonds add a little extra crunch. I brought these to my work holiday party because they were a snap to bake and they were easily transportable.

Day Twelve: Mocha Almond Bars
Adapted from Land O’Lakes

Ingredients for Bars
2 1/4 cups all-purpose flour
1 cup sugar
1 cup butter, softened
1 egg
1 teaspoon instant coffee granules
1 cup sliced almonds

Ingredients for Glaze
3/4 cup powdered sugar
1/4 teaspoon almond extract
2 to 3 teaspoons milk

Heat oven to 350°F. Combine all bar ingredients except almonds in small bowl. Beat at low speed, scraping bowl often, until well mixed. Stir in almonds by hand. Press dough onto bottom of greased 13×9-inch baking pan. Bake for 25 to 30 minutes or until edges are lightly browned.

Meanwhile, stir together powdered sugar and almond extract in small bowl. Gradually add enough milk for desired glazing consistency. Drizzle over warm bars. Cool completely. Cut into bars.

Heather’s Helpful Hints
If you’re like me, you’ll find that often you don’t have the exact size pan that a recipe calls for. Generally that’s not a problem. However, you do need to remember that you will need to adjust your baking time in order for the texture of the bars to not be affected. So if you’re using a different pan size, it’s a good idea to check on your bars a little before the cooking time on the recipe.