TICINGS

WHAT… Ticings™ are thin gluten-free sheets of edible icing printed with contemporary designs using food-grade inks applied to fresh frosted cupcakes, cakes, cookies and brownies. Just peel and press to give your cakes and frosted desserts refine decorations in minutes!

WHY…
* Easy to use.
* Gluten-free.
* Ticings™ take on the flavor of the frosting on cake, brownie or cookie.
* Dot-free, photo-quality designs offer instant originality.
* Ticings™ have a smooth texture and are easy to cut or bite through.
* Made in USA.

WHERE… www.ticings.com

CAYENNE-DUSTED CHEDDAR COINS RECIPE

Icebox cheese biscuits are among my favorite savory cookies, because of their luxurious richness and because they are deceptively easy to make. Read more

ORANGE-CREAM CHEESE SPIRAL COOKIES RECIPE

This recipe is an old favorite of mine, not only because the cookies are so delightfully tender and pretty to look at, but because they require just a handful of ingredients, ones that I usually have on hand. Read more

CHERRY-ALMOND SHORTBREAD BARS RECIPE

I love a crumb bar recipe that uses the same mixture for the crust and the topping—even though the bars look like they took all day to make, preparation is really a snap. These are rich and buttery, with a great balance of sweet and tart. Read more

PEPPERMINT CHOCOLATE COOKIES RECIPE

These Peppermint Chocolate Cookies are a perfect sweet ending to wow guests and a rich treat for indulging.

Makes 16
Prep Time: 30 min (plus chilling and cooling)
Bake Time: 20 min

1-1/2 sticks (6 ounces) unsalted butter, softened
1-1/2 cups confectioners’ sugar
1 large egg
1-1/2 cups flour
1/2 cup unsweetened cocoa powder
1 pinch salt
Two 3.5-ounce bars dark chocolate, finely chopped
1/2 teaspoon vegetable oil
2/3 cup finely crushed peppermint candy canes or candies

1. Using an electric mixer, beat the butter until soft. With the mixer on low, gradually add the confectioners’ sugar until creamy, then beat in the egg. In a medium bowl, whisk together the flour, cocoa and salt; add to the mixer about one-third at a time, beating at low speed until smooth.
2. Lay a 16-inch sheet of parchment paper on a work surface; turn out the dough onto the paper. Using your hands, shape the dough into a 12-inch-long cylinder; wrap tightly in the parchment and roll into a smooth, even log. Twist the ends to seal and refrigerate for 30 minutes; reshape the cylinder and refrigerate for 30 minutes more.
3. Preheat the oven to 350°F; line 2 cookie sheets with parchment paper. Unwrap the dough; using a sharp knife, slice into 1/3-inch-thick rounds. Place about 1 inch apart on the cookie sheets; bake until firm, 18 to 20 minutes. Let cool completely.
4. In a bowl, combine two-thirds of the chopped chocolate with the oil; microwave for 30 seconds, then stir until smooth. (If needed, heat for additional 10-second intervals.) Stir in the remaining chopped chocolate until smooth. 5. Using an offset spatula, spread a scant teaspoon of melted chocolate on top of each cookie. Sprinkle the peppermints on top and let stand until set, 2 to 3 hours.

Source: 2008 December/January issue of Every Day Rachel Ray. Click here for $4.69 MAGAZINE SUBSCRIPTIONS!