That’s right, people. It’s a Christmas Lobster sugar cookie. Because lobsters love the holidays!
Well, truth be told, maybe it’s because my husband loves lobster that this crustacean showed up in my Christmas Cookie Bonanza this year. I think he’s got a festive look to him anyway.
|Chocolate-Peppermint Sandwiches, Candy Cane Cookies, Michael’s M&M Cookies|
|Spomoni Bars, Macadamia Nut-Lemon Curd Kisses, Rasberry Bars|
|Sugar Cookies and Grandma’s Shortbread (She’s 85 years old and makes the best shortbread ever!)|
|Bomb-Diggity Peanut Brittle and Almond Butter Toffee|
[Bomb Diggity] Old Fashioned Peanut Brittle
- Preheat an oven to 250 degrees. USing the 2 teaspoons butter, grease two 12 by 15 inch baking sheets and place them in the oven.
- In a small bowl, combine the baking soda, the 1 teaspoon water, and the vanilla and set aside. In a large saucepan, combine the 1 cup water, the corn syrup, and sugar. Insert a candy thermometer into the sugar mixture and cook over medium heat, stirring to dissolve the sugar, for 4 to 5 minutes, or until the mixture i s clear and the thermometer reads 240 degrees.
- Stir in the 3 tablespoons butter and the peanuts and cook, stirring constantly, until the mixture has thickened and the thermometer reads 300 degrees. Be careful that it doesn’t burn.
- Remove from the heat and immediately stir in the baking soda mixture. Remove the baking sheets from the oven. Pour half the candy mixture into each warm baking sheet and quickly spread evenly about 1/4 inch thick.
- Set aside to cool for about one hour. When cool, lift the edges of the brittle and break it into pieces. To store, pack in single layers, separated by waxed paper, in airtight containers. It will keep for up to one month.
- Makes about 2 pounds.