Niagara Gazette

December 9, 2012

'Stir in the Mist' cookbook features popular cut-out recipe

Staff reports
Niagara Gazette

Niagara Gazette — Those looking for a tested holiday cut-out cookie recipe can find a popular recipe in the pages of “A Stir in the Mist Cookbook” published by the Niagara Falls Boys and Girls club last season and still available for holiday gift giving. The price is $25 and all proceeds benifit the NFBGC. 

“The club has sold over 2,500 copies to supporters all over the United States,” said Rita Majka, who spearheaded the project last year, leading the effort to collect favorite recipes from local restaurants and families. 

“‘A Stir in the Mist’ has become the go to cookbook for many young and old cooks,” she added. The hardcover book was professionally manufactured and has a picture of Niagara Falls on the cover.

“This cookbook makes a great gift,” she added. It can be purchased at the boys and girls club, 725 17th St. Those seeking more information can call the club at 282-7181 or Majka at 282-7251.

The popular cut-out cookie recipe is below:

Holiday Cut-Out Cookies

1 cup butter, softened

2 cups sugar

1 teaspoon vanilla 

11/2 teaspoons baking soda dissolved in 2 tablespoons milk

1 teaspoon salt

11/2 teaspoons cream of tartar

3 eggs

41/2 cups flour, approximate

Icing:

4 cups confectioners’ sugar

1/4 cup milk

1/2 teaspoon cream of tartar

Cream butter and sugar. Add vanilla, milk with baking soda, salt, cream of tartar, and eggs. 

Gradually add 3 cups of the flour. Add enough additional flour to easily roll the dough (it will be sticky).

Chill the dough at least one hour.

Roll portions of dough at a time on lightly floured surface to desired thickness (leave remainder in refrigerator until ready to use).  Cut into various shapes with your favorite cookie cutters.

Bake at 400 degrees for 8 to 15 minutes, until edges just begin to brown, depending on thickness of cookies.  Rotate trays half-way through baking time for even baking.  

To make frosting, combine all ingredients and mix until smooth. Adjust quantities of sugar and/or milk until icing is correct consistency to frost cookies.  If too stiff, add small amount of additional milk; if too thin, add small amount of additional confectioners’ sugar. 

When cookies are cool, frost and decorate.

Tips: If you prefer cookies that are soft, then roll dough thicker.  If you prefer them crunchy, roll dough thinner.  Bake accordingly — thin cookies will burn easily!  The thicker the cookies, the less quantity you will get. 

Cream of tartar will make icing set and harden, so work quickly and keep bowl covered with a damp towel while icing the cookies.

Yields approximately 6 to 7 dozen cookies, average thickness