11/17 Fort Knox "Opportunity Knox"

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Thanksgiving Goodies From our Family to yours – some easy to make cookie recipes.

Your kids will love helping you with these!

Easy Sugar Cookies Ingredients 3 cups all-purpose flour 3/4 teaspoon baking powder 1/4 teaspoon salt 1 cup unsalted butter, softened 1 cup sugar 1 egg, beaten 1 tablespoon milk Powdered sugar, for rolling out dough Directions Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for two hours.Preheat oven to 375 degrees Fahrenheit.

Sprinkle surface where you will roll out dough with powdered sugar. Remove one wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. Cut into desired shape, (we used turkey shaped cutters) place at least one-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for two minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or frost as desired.

Gingerbread Cookies Ingredients 6 cups all-purpose flour 1 tablespoon baking powder 1 tablespoon ground ginger 1 teaspoon ground nutmeg 1 teaspoon ground cloves 1 teaspoon ground cinnamon 1 cup shortening, melted and cooled slightly 1 cup molasses 1 cup packed brown sugar 1/2 cup water 1 egg 1 teaspoon vanilla extract Directions Sift together the flour, baking powder, ginger, nutmeg, cloves, and cinnamon; set aside. In a medium bowl, mix together the shortening, molasses, brown sugar, water, egg, and vanilla until smooth. Gradually stir in the dry ingredients, until they are completely absorbed. Divide dough into 3 pieces, pat down to 1 1/2 inch thickness, wrap in plastic wrap, and refrigerate for at least 3 hours. Preheat oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut into desired shapes with cookie cutters. Place cookies 1 inch apart onto an ungreased cookie sheet.

Bake for 10 to 12 minutes in the preheated oven. When the cookies are done, they will look dry, but still be soft to the touch. Remove from the baking sheet to cool on wire racks. When cool, the cookies can be frosted with the icing of your choice.

Candy Corn Cookies These are the easiest cookies you can make. No measuring or mixing required!

Buy whichever flavor of refrigerated cookie dough is your favorite.

Slice and bake per instructions on the package.

While they’re still warm (and soft) from the oven – decorate with candy corn.

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Thanksgiving Tradition

Traditional Roasted Turkey

Ingredients

Think of going to Grandma’s house for Thanksgiving. A chill in the air, the joining of family and of course the smell of a turkey roasting in the oven. Lots of small talk, playing with cousins, and plenty of waiting for the fantastic meal. Turkey, gravy, mashed potatoes, stuffing, peas, and cranberry sauce. Just thinking about it makes my mouth water.

If it’s traditional that you are after here’s the recipe for a golden brown, juicy turkey for Thanksgiving.

1 (18 lb) Whole Turkey 1 ⁄2 cup unsalted butter (softened) • Salt & ground black pepper to taste 1 1⁄2 quarts turkey stock • 8 cups prepared stuffing

Directions 1. Completly thaw turkey. Follow thawing instructions on packaging.

2. Preheat oven to 325 degrees. Place rack in the lowest portion of the oven.

3. Remove the turkey neck and giblets, rinse the turkey and pat dry with paper towels. Place the turkey, breast side up, on a rack in the roasting pan. Loosely fill the body cavity with stuffing. Rub the skin with the softened butter, and season with salt and pepper.

Position an aluminum foil tent over the turkey.

4. Place turkey in the oven, and pour 2 cups turkey stock into the bottom of the roasting pan. Baste all over every 30 minutes with the juices on the bottom of the pan. Whenever the drippings evaporate, add stock to moisten them, about 1 to 2 cups at a time. Remove aluminum foil after 2 1⁄2 hours. Roast until a meat thermometer inserted in the meaty part of the thigh reads 180 degrees, about 4 hours.

5. Transfer the turkey to a large serving platter, and let it stand for at about 30 minutes before carving.

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