Sorry, crafties. I had to share this in two parts because the photos from Kathryn + Michael’s Vintage Destination Wedding and the recipes are just both so good; they each needed their own spotlight. We have to thank Katherine and her Mom once again for sharing these recipes that are perfect for favors but could totally be an awesome handmade holiday gift treat! So now, as promised, the recipes.
1 cup sugar
1 cup unsalted butter, softened
3 tablespoons sweet sherry
3 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons anise seed, crushed (I double this)
1/4 teaspoon salt
1/4 cup sugar
1 teaspoon ground cinnamon
Heat oven to 350degrees. Beat the 1 c. sugar, butter, sherry and egg until creamed. Stir in the remaining ingredients except the 1/4 c. sugar and cinnamon. Do not over mix. Divide the dough in to halves. Roll each half 1/4 inch thick on lightly floured board.
Cut into desired shapes with small cookie cutters; place on ungreased cookie sheet. Bake until light golden brown, 10-12 minutes. Mix remaining sugar and cinnamon. Remove cookies from oven and carefully dust with cinnamon sugar while they are still hot.
Makes about 8 dozen 1-inch cookies
3/4 lb. jalapeno peppers (weigh exactly)
2 cups cider vinegar, divided
6 cups sugar
2 pouches liquid pectin
Green food coloring (optional)
Wash the peppers; drain. Remove the stems (optionally remove seeds too). Puree the peppers in 1 cup of cider vinegar in a food processor or blender. Combine the pureed peppers, remaining cup of cider vinegar, and sugar in a large (at least 4-qt.) pot. Bring to a boil; boil hard for 10 minutes, stirring constantly. Stir in liquid pectin and return to a rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat. Skim foam if necessary. Stir in a few drops of green food coloring, if desired. Ladle hot jelly into hot jars, leaving 1/4 inch headspace. Adjust two-piece caps. Process for 10 minutes in a water canner. NOTE: When cutting/seeding jalapeno peppers, wear rubber gloves to prevent hands from being burned.
5 cups crushed raspberries (about 4 pints)
7 cups sugar
1/2 teaspoon butter or margarine
Crush berries 1 cup at a time, using a potato masher. DO NOT puree. Jam should have bits of fruit.
Measure exact amount of sugar into a separate bowl.
Stir 1 box Sure-Jell pectin into fruit in 4-qt. sauce pot. Add 1/2 teaspoon butter or margarine to reduce foaming, if desired.
Bring fruit mixture to a rolling boil on high heat, stirring constantly.
Stir in sugar quickly and return to a full rolling boil and boil hard for 1 minute stirring constantly. Remove from heat and skim off any foam.
Ladle quickly into prepared jars. Fill to within 1/4 inch of top. Wipe jar rims and treads. Cover with two-piece lids. Process for 10 minutes in a water canner.