Green Tea Shortbread Leaves

Makes 3 dozen

Ingredients

2 cups flour, plus a little for rolling
2 tbsp. Chinese green tea powder
1/2 tsp. table salt
1/2 lbs. (2 sticks) unsalted butter, room temperature
1/2 cup confectioners' sugar or granulated sugar

SIFT flour, tea powder, and salt into a small bowl and set aside. Place butter in the bowl of an electric mixer with a paddle. Cream on medium speed until fluffy, 3 to 5 minutes.

ADD sugar and continue to beat until very light in color and fluffy, about 2 minutes more.

ADD flour mixture; combine on low, scraping sides of bowl with a spatula if necessary, until flour is just incorporated and dough sticks together when squeezed with fingers.

PLACE a piece of parchment on a clean surface; dust with flour. Roll dough to 1/4-inch thickness; chill in refrigerator or freezer until firm, about 30 minutes.

PREHEAT oven to 325 degrees. Line two baking sheets with parchment. Cut chilled dough with 2-inch leaf cutters. Using a wide spatula, transfer to baking sheets. Chill until firm. Gather scraps together, re-roll, chill, and cut shapes.

BAKE until firm and barely starting to color, 15 to 20 minutes, rotating halfway through.

COOL completely on wire rack; store in an airtight container for up to 3 to 4 weeks.

From: www.marthastewart.com, Holiday Cookies 2001, Special Issue 2001

Homemade Doggie Biscuits

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Fantasy Fudge

I love fudge. Any type of fudge (with no nuts).

So I decided to make some today. Here is the recipe that I use. My Mom makes this recipe for Christmas every year and sends me home with some.

The recipe for this can be found at www.kraftfoods.com here.

Prep Time: 10 minutes
Total Time: 25 minutes
Makes 3 lbs. or 40 squares





3 cups sugar
3/4 cup (1 1/2 sticks) butter
2/3 cup evaporated milk
1 1/2 package (12 squares) bakers semi-sweet baking chocolate, chopped
1 jar (7 oz.) marshmallow cream
1 cup chopped walnuts (optional)
1 tsp. vanilla

LINE a 9 inch square pan with foil, set aside.

PLACE sugar, butter and evaporated milk in a medium heavy saucepan. Bring to a full rolling boil on medium heat, stirring constantly. Boil for 4 minutes or until candy thermometer reaches 234 degrees, stirring constantly to prevent scorching. Remove from heat.

ADD chocolate and marshmallow cream. Stir until completely melted. Add walnuts and vanilla, mix well.

POUR immediately into a prepared pan and spread to form an even layer. Let stand at room temperature for 4 hours or until completely cooled. You can also put it in the refrigerator.

TO serve, cut into 1 inch squares.