Tasha
Does anyone here have any good ideas, or even recipes, for Thanksgiving cookies? Like some with a "Fall flavor" or some kind of Fall or Thanksgiving theme.
I'm bringing them to dinner with my bf's family, so, I don't want anything to cheesy, like little turkeys with candy corn tails...lol. I think those are meant for kids. :)
Answer
Tender Sugar Cookies
about 60
Prep: 40 min.
Chill: 30 min.
Bake: 15 min. per batch
Ingredients
1 cup butter, softened
1-1/4 cups sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 egg
1 teaspoon vanilla
2-1/4 cups all-purpose flour
Directions
1. Beat butter in a large bowl with an electric mixer on medium to high speed for 30 seconds. Add 1 cup of the sugar, the baking powder, and salt. Beat until combined, scraping side of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much flour as you can with the mixer. Stir in any remaining flour. If necessary, cover and chill dough in the refrigerator for 30 to 60 minutes or until dough is easy to handle.
2. Preheat oven to 300F. Shape dough into 1-inch balls. Roll balls in the remaining 1/4 cup sugar. Place 2 inches apart on ungreased cookie sheets. Bake in preheated about 15 minutes or until tops are slightly crackled and sides are set (do not let edges brown). Transfer cookies to wire racks and let cool. Makes about 60 cookies.
3. Tip: For a colorful platter of cookies, roll the dough balls in different colored sugars instead of the white granulated sugar.
4. To store: Place cookies in layers separated by pieces of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Thaw cookies, if frozen, before serving.
Maple-Nut Diamonds 72 Prep: 30 minutes
Chill: 1 hour
Bake: 7 minutes per batch
Ingredients
1 recipe Basic Dough (see Recipe Center)
1/2 cup finely chopped pecans, toasted
3 tablespoons maple syrup
Maple sugar or raw sugar
Finely chopped pecans (optional)
Directions
1. Prepare Basic Dough. Knead in the 1/2 cup nuts and the maple syrup. If necessary, cover and chill dough 1 to 2 hours or until dough is easy to handle.
2. Preheat oven to 350 degree F. On a lightly floured surface, roll half the dough at a time to a 1/4-inch thickness. Using a 2-1/2x1-3/4-inch diamond-shape cookie cutter, cut out dough. Place cutouts 1 inch apart on an ungreased cookie sheet; sprinkle with maple sugar and, if desired, additional nuts.
3. Bake in preheated oven for 7 to 9 minutes or until edges are firm and bottoms are lightly browned. Transfer cookies to a wire rack and let cool. Makes 72.
To Store: Place cookies in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
Basic Dough
Prep: 15 minutes
1/2 cup butter, softened
1/2 cup shortening
1 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 egg
1 teaspoon vanilla
2-1/4 cups all-purpose flour
Directions
1. In a large mixing bowl beat butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon.
2. Continue as directed in individual recipes.
To Store: Pack dough into an airtight container. Refrigerate for up to 3 days or freeze for up to 1 month.
Old-Fashioned Soft Pumpkin Cookies
Estimated Times:
Preparation - 10 min | Cooking - 18 min | Cooling Time - 2 min cooling | Yields - 36 cookies
Ingredients:
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 1/2 cups granulated sugar
1/2 cup butter (1 stick), softened
1 cup LIBBY'S® 100% Pure Pumpkin
1 large egg
1 teaspoon vanilla extract
Glaze (recipe follows)
Directions:
PREHEAT oven to 350° F. Grease baking sheets.
COMBINE flour, baking soda, baking power, cinnamon, nutmeg and salt in medium bowl. beat sugar and butter in large mixer bowl until well blended. Beat in pumpkin, egg and vanilla extract until smooth. Gradually beat in flour mixture. Drop by rounded tablespoon onto prepared baking sheets.
BAKE for 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Drizzle Glaze over cookies.
FOR GLAZE:
COMBINE 2 cups sifted powdered sugar, 3 tablespoons milk, 1 tablespoon melted butter and 1 teaspoon vanilla extract in small bowl until smooth.
NOTES:
For a variation add 1/2 cup chocolate chips or nuts to the recipe.
Iced Pumpkin Cookies
Estimated Times:
Preparation - 30 min | Cooking - 12 min | Yields - 60 cookies (5 dozen)
Ingredients:
COOKIES
4 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon allspice
2 cups vegetable shortening
2 cups granulated sugar
1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
2 large eggs
4 teaspoons vanilla extract, divided
2 cups raisins
1 cup nuts, chopped
FROSTING
2/3 cup butter, softened
3 teaspoons to 4 rum extract
4 cups powdered sugar
1/2 cup NESTLî CARNATION® Evaporated Milk
Directions:
FOR COOKIES:
PREHEAT oven to 350° F.
COMBINE flour, baking powder, baking soda, salt, cinnamon and allspice in medium bowl. Beat shortening and granulated sugar in large mixer bowl for 30 seconds. Add pumpkin, eggs and 2 teaspoons vanilla extract; beat until blended. Gradually add flour mixture into pumpkin mixture at low speed until combined. Stir in raisins and nuts. Drop by rounded teaspoons onto ungreased baking sheets.
BAKE for 12 to 15 minutes or until edges are golden brown. Cool on baking sheets for 2 minutes; remove to wire rack to cool completely. Spread each cookie with frosting.
FOR FROSTING:
BEAT butter, rum extract and remaining vanilla extract in medium mixer bowl until creamy. Gradually beat in powdered sugar and evaporated milk until smooth (frosting will be thin).
Tender Sugar Cookies
about 60
Prep: 40 min.
Chill: 30 min.
Bake: 15 min. per batch
Ingredients
1 cup butter, softened
1-1/4 cups sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 egg
1 teaspoon vanilla
2-1/4 cups all-purpose flour
Directions
1. Beat butter in a large bowl with an electric mixer on medium to high speed for 30 seconds. Add 1 cup of the sugar, the baking powder, and salt. Beat until combined, scraping side of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much flour as you can with the mixer. Stir in any remaining flour. If necessary, cover and chill dough in the refrigerator for 30 to 60 minutes or until dough is easy to handle.
2. Preheat oven to 300F. Shape dough into 1-inch balls. Roll balls in the remaining 1/4 cup sugar. Place 2 inches apart on ungreased cookie sheets. Bake in preheated about 15 minutes or until tops are slightly crackled and sides are set (do not let edges brown). Transfer cookies to wire racks and let cool. Makes about 60 cookies.
3. Tip: For a colorful platter of cookies, roll the dough balls in different colored sugars instead of the white granulated sugar.
4. To store: Place cookies in layers separated by pieces of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Thaw cookies, if frozen, before serving.
Maple-Nut Diamonds 72 Prep: 30 minutes
Chill: 1 hour
Bake: 7 minutes per batch
Ingredients
1 recipe Basic Dough (see Recipe Center)
1/2 cup finely chopped pecans, toasted
3 tablespoons maple syrup
Maple sugar or raw sugar
Finely chopped pecans (optional)
Directions
1. Prepare Basic Dough. Knead in the 1/2 cup nuts and the maple syrup. If necessary, cover and chill dough 1 to 2 hours or until dough is easy to handle.
2. Preheat oven to 350 degree F. On a lightly floured surface, roll half the dough at a time to a 1/4-inch thickness. Using a 2-1/2x1-3/4-inch diamond-shape cookie cutter, cut out dough. Place cutouts 1 inch apart on an ungreased cookie sheet; sprinkle with maple sugar and, if desired, additional nuts.
3. Bake in preheated oven for 7 to 9 minutes or until edges are firm and bottoms are lightly browned. Transfer cookies to a wire rack and let cool. Makes 72.
To Store: Place cookies in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
Basic Dough
Prep: 15 minutes
1/2 cup butter, softened
1/2 cup shortening
1 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 egg
1 teaspoon vanilla
2-1/4 cups all-purpose flour
Directions
1. In a large mixing bowl beat butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour with a wooden spoon.
2. Continue as directed in individual recipes.
To Store: Pack dough into an airtight container. Refrigerate for up to 3 days or freeze for up to 1 month.
Old-Fashioned Soft Pumpkin Cookies
Estimated Times:
Preparation - 10 min | Cooking - 18 min | Cooling Time - 2 min cooling | Yields - 36 cookies
Ingredients:
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 1/2 cups granulated sugar
1/2 cup butter (1 stick), softened
1 cup LIBBY'S® 100% Pure Pumpkin
1 large egg
1 teaspoon vanilla extract
Glaze (recipe follows)
Directions:
PREHEAT oven to 350° F. Grease baking sheets.
COMBINE flour, baking soda, baking power, cinnamon, nutmeg and salt in medium bowl. beat sugar and butter in large mixer bowl until well blended. Beat in pumpkin, egg and vanilla extract until smooth. Gradually beat in flour mixture. Drop by rounded tablespoon onto prepared baking sheets.
BAKE for 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Drizzle Glaze over cookies.
FOR GLAZE:
COMBINE 2 cups sifted powdered sugar, 3 tablespoons milk, 1 tablespoon melted butter and 1 teaspoon vanilla extract in small bowl until smooth.
NOTES:
For a variation add 1/2 cup chocolate chips or nuts to the recipe.
Iced Pumpkin Cookies
Estimated Times:
Preparation - 30 min | Cooking - 12 min | Yields - 60 cookies (5 dozen)
Ingredients:
COOKIES
4 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon allspice
2 cups vegetable shortening
2 cups granulated sugar
1 can (15 oz.) LIBBY'S® 100% Pure Pumpkin
2 large eggs
4 teaspoons vanilla extract, divided
2 cups raisins
1 cup nuts, chopped
FROSTING
2/3 cup butter, softened
3 teaspoons to 4 rum extract
4 cups powdered sugar
1/2 cup NESTLî CARNATION® Evaporated Milk
Directions:
FOR COOKIES:
PREHEAT oven to 350° F.
COMBINE flour, baking powder, baking soda, salt, cinnamon and allspice in medium bowl. Beat shortening and granulated sugar in large mixer bowl for 30 seconds. Add pumpkin, eggs and 2 teaspoons vanilla extract; beat until blended. Gradually add flour mixture into pumpkin mixture at low speed until combined. Stir in raisins and nuts. Drop by rounded teaspoons onto ungreased baking sheets.
BAKE for 12 to 15 minutes or until edges are golden brown. Cool on baking sheets for 2 minutes; remove to wire rack to cool completely. Spread each cookie with frosting.
FOR FROSTING:
BEAT butter, rum extract and remaining vanilla extract in medium mixer bowl until creamy. Gradually beat in powdered sugar and evaporated milk until smooth (frosting will be thin).
Can someone tell me about Tales from Topographic Oceans from the rock band Yes?
Q.
Answer
Tales from Topographic Oceans is the sixth studio album by British progressive rock band Yes. It is a double album, released on Atlantic Records in December 1973 in most of the world and in January 1974 in North America.
According to the documentary Classic Artists: Yes, Jon Anderson was originally going to call the album Tales From Turbographic Oceans. He mentioned the title while having dinner with Atlantic CEO Phil Carson, who noted that "turbographic" sounded like "topographic". Anderson liked the word and changed the album title accordingly.
Tales from Topographic Oceans was recorded in studio 3 of Morgan Studios at the same time heavy metal band Black Sabbath was recording their fifth album, Sabbath Bloody Sabbath, in studio 4. According to Sabbath lead singer Ozzy Osbourne's 2010 autobiography I Am Ozzy the band decorated their recording studio with model cowsâcomplete with electronic uddersâbales of hay, and a small barn, to give the room an "earthy" feel.[1]
The album's concept, a two-disc, four-piece work of symphonic length and scope (based on the Shastric scriptures, as found in a footnote within Paramahansa Yogananda's book Autobiography of a Yogi), was their most ambitious to date. The four songs of the album symbolise (in track order) the concepts of Truth, Knowledge, Culture, and Freedom, the subjects of that section of text. According to drummer Bill Bruford in his autobiography (p. 72), former King Crimson percussionist Jamie Muir introduced vocalist Jon Anderson to Paramahansa Yogananda's work during Bruford's wedding in March 1973, and therefore had an indirect impact on the album's concept.
On release it received notably hostile reviews. Gordon Fletcher in his review in Rolling Stone described it as "psychedelic doodling".
Despite acquiring a reputation as an example of the worst excesses of "prog rock", Topographic Oceans became the band's fourth consecutive gold album. The album reached #1 in the UK as well as reaching #6 in the U.S. during a chart stay of 27 weeks; the album even went gold in both countries from advance orders, before any fans had ever heard the content.
The list "40 Records That Captured The Moment," published in NME's 40th Anniversary Issue (9 May 1992) named "Tales From Topographic Oceans" as their selection for 1974. "The Music That Hit The Bullseye Through All Those Changing Styles, Tastes, Faces, Fashions And Fads Of What We Call 'Rock 'N' Roll'." (Source: http://www.rocklistmusic.co.uk/nme_d&d.html
A special promotional only, white label, "branded for airplay" version of the 2 LP set was sent to US radio stations by Atlantic Records in 1974 (the date is 1973 on the record labels.) This was done to try to increase radio exposure, as most radio stations did not want to air such long songs. This promo release divided the long tracks into 4 or 5 segments per side. Most of the segments were in the range of 3 to 5 minutes, and all were clearly marked on the record to assist disc jockeys. This promo version is now a rare collectible.
Tales from Topographic Oceans is the sixth studio album by British progressive rock band Yes. It is a double album, released on Atlantic Records in December 1973 in most of the world and in January 1974 in North America.
According to the documentary Classic Artists: Yes, Jon Anderson was originally going to call the album Tales From Turbographic Oceans. He mentioned the title while having dinner with Atlantic CEO Phil Carson, who noted that "turbographic" sounded like "topographic". Anderson liked the word and changed the album title accordingly.
Tales from Topographic Oceans was recorded in studio 3 of Morgan Studios at the same time heavy metal band Black Sabbath was recording their fifth album, Sabbath Bloody Sabbath, in studio 4. According to Sabbath lead singer Ozzy Osbourne's 2010 autobiography I Am Ozzy the band decorated their recording studio with model cowsâcomplete with electronic uddersâbales of hay, and a small barn, to give the room an "earthy" feel.[1]
The album's concept, a two-disc, four-piece work of symphonic length and scope (based on the Shastric scriptures, as found in a footnote within Paramahansa Yogananda's book Autobiography of a Yogi), was their most ambitious to date. The four songs of the album symbolise (in track order) the concepts of Truth, Knowledge, Culture, and Freedom, the subjects of that section of text. According to drummer Bill Bruford in his autobiography (p. 72), former King Crimson percussionist Jamie Muir introduced vocalist Jon Anderson to Paramahansa Yogananda's work during Bruford's wedding in March 1973, and therefore had an indirect impact on the album's concept.
On release it received notably hostile reviews. Gordon Fletcher in his review in Rolling Stone described it as "psychedelic doodling".
Despite acquiring a reputation as an example of the worst excesses of "prog rock", Topographic Oceans became the band's fourth consecutive gold album. The album reached #1 in the UK as well as reaching #6 in the U.S. during a chart stay of 27 weeks; the album even went gold in both countries from advance orders, before any fans had ever heard the content.
The list "40 Records That Captured The Moment," published in NME's 40th Anniversary Issue (9 May 1992) named "Tales From Topographic Oceans" as their selection for 1974. "The Music That Hit The Bullseye Through All Those Changing Styles, Tastes, Faces, Fashions And Fads Of What We Call 'Rock 'N' Roll'." (Source: http://www.rocklistmusic.co.uk/nme_d&d.html
A special promotional only, white label, "branded for airplay" version of the 2 LP set was sent to US radio stations by Atlantic Records in 1974 (the date is 1973 on the record labels.) This was done to try to increase radio exposure, as most radio stations did not want to air such long songs. This promo release divided the long tracks into 4 or 5 segments per side. Most of the segments were in the range of 3 to 5 minutes, and all were clearly marked on the record to assist disc jockeys. This promo version is now a rare collectible.
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