Molasses Cookies

6 oz unsalted butter at room temperature
1 and 1/2 cup sugar
5 oz molasses (scant half cup)
2 eggs
1 tsp vanilla
1 1/2 tsp cinnamon
3/4 tsp salt
2 1/2 tsp ginger
3 cups all purpose flour
3/4 tsp baking soda
1 3/4 cup chopped walnuts
1 cup raisins

Additional sugar for rolling

Cream the butter and sugar. Add molasses and mix to combine. Add eggs and vanilla, mix to combine. Combine all the dry ingredients. Add the dry ingredients to the molasses mixture. Mix to combine. Add walnuts and raisins. Scoop out 1 tablespoon pieces of dough and roll into a ball. Dip in water, roll in granulated sugar. Place on cookie sheet and flatten slightly. Bake at 325 degrees for 14 to 16 minutes.

Shortbread

Here at Pagosa Baking Company, the holidays begin with shortbread.  This simple rich dough makes crisp buttery tasting cutouts, works well for bar cookie bases, and beautifully takes on additions like toasted pecans.  We use European butter as a portion of the overall fat in the recipe.  It adds richness, flavor, and bakes up more evenly. 

12 ounces unsalted European style butter, cold and cut into ½ inch cubes
4 ounces unsalted butter, cold and cut into ½ inch cubes
1/2 teaspoon salt
1/4 cup powdered sugar
1/2 cup granulated sugar
4 cups all purpose flour
1 oz milk

In a standing mixer, cream the butters, salt and sugars together till you can see only very tiny lumps of butter in the mix.  These will help add flakiness to the baked cookie.  Add half the flour, and mix till absorbed.  Add the remaining flour, mixing again, till the dough starts to come together, but still looks dry. Stop the mixer and pour the milk in the bottom of the bowl.  Mix for 30 seconds, till the dough comes together.  Gather the dough into a ball, flatten, and wrap in plastic wrap.  Chill the dough till ready to use.

Remove the dough from the refrigerator half an hour before you’re ready to roll it out. 

Preheat the oven to 325 degrees.  Using a floured surface and rolling pin, roll the dough to 1/4 in. thick.  Cut the dough into desired shapes.  Place cut outs on a parchment lined cookie sheet.  Chill the cut outs for 10 minutes.  Bake cookies for 10 to 14 minutes, depending on size.  Cool completely.

Decorating cut outs:  When using colored sugars, apply the sugar to the cookie before baking. 

Royal Icing
3 oz egg whites
Pinch of cream of tartar, or a 1/2 teaspoon of lemon juice
10 ounces powdered sugar

Mix all ingredients with the whisk attachment on a standing mixer on speed 1 to combine.  Then, mix on speed 2 till the icing holds a peak and has lost its shine.  Add desired food colors.  Spread onto cooled shortbread cookies, or use in a piping bag to decorate the cookies.  Let the icing dry completely before covering the cookies for storage.

TURKEY AND STUFFING

PBC Stuffing
For a 12# to 15# bird, plus a little for dressing

2 bags PBC Croutons for stuffing
4 tablespoons unsalted butter
2 large onions, diced
1 1/2 tbsp olive oil
1 1/2 pounds fresh cremini mushrooms, sliced (or a variety of mushrooms)
1 tbsp dry vermouth
1 1/2 pounds bulk pork sausage, cooked
1 cup chicken or turkey stock
3 eggs, lightly beaten
1 tbsp chopped fresh sage leaves (or 1 1/2 tsp dry)
1/2 tbsp chopped fresh thyme leaves (or 3/4 tsp dry)
Coarse salt and freshly ground black pepper to taste

Place the Croutons in a large bowl.  Melt the butter in a large skillet over medium heat, and when it has stopped foaming, add the onions.  Sauté slowly till softened and translucent.  Add the onions to the croutons. 

Wipe out the skillet, return to medium high heat.  When the skillet is hot, add the olive oil, then the mushrooms.  Sauté, letting the liquid evaporate off and the mushrooms brown slightly.  Turn the mushrooms to brown the other side. 

Turn the heat to low, and add the vermouth.  Stir till the liquid is absorbed.  Add the mushrooms and sausage to the bowl of croutons and onions.  Slowly add the chicken stock, tossing often to soften the crumbs. 

Add the herbs to the beaten eggs, along with salt and pepper to taste.  Add the egg mix to the croutons and mix well.  Stuff both the body and neck cavities of the turkey, and roast.  Oil a casserole dish, and fill with remaining stuffing.  Dot the top with additional butter cut into small bits. 

Cover with foil, and bake for 25 minutes.  Remove the foil, and bake an additional 8 minutes till browned.