Assorted Favorite Christmas Cookie Recipes posted at Epi

[sandi-in-hawaii]

Assorted Favorite Christmas Cookie Recipes

Sylvia_in_Ottawa

Posted: Nov 7, 2005 1:18 PM

RUM BALLS

4 cups graham cracker crumbs

1 cup cocoa

3 cups finely chopped walnuts

honey

1 cup rum

1/2 cup bourbon

powdered sugar

Use honey to get the sweetness you want, and use rum to get the consistency you want.

Roll into smallish balls - they're very rich, so small will be appreciated. Roll in powdered sugar. Place into a cleaned airtight container for months. When you take them out to serve, they will not be ball shaped any more, so re-roll them.

SHORTBREAD

5 oz. all purpose flour

2 oz. rice flour

6 oz. sweet butter

2 oz. icing sugar

(All measurements are by weight.)

Preheat the oven to 300°F.

Put all the ingredients in a bowl and rub in the butter with your fingers until the mixture is like the finest breadcrumbs. Then knead the mixture to form a smooth dough with no cracks. Turn it onto a board sprinkled with rice flour and form it into a flat round about 1/2 inch thick.

Mark the edge all the way around with your fingers and mark into slices or prick with a fork.

Lay on a tin lined with buttered waxed paper and bake for 45 minutes. Cut into slices while still warm, but allow to cool on the tin. Store in a cookie tin.

Almond Crescents

Recipe from Time Life Old Fashioned Christmas Cookbook

Makes about 3 dozen

Dust cookies with confectioner's sugar while still warm

1 cup unsalted butter, softened

2/3 cup sugar

2 cups flour

1 1/4 cups ground blanched almonds

1 teaspoon pure vanilla extract

1/2 teaspoon salt

3/4 cup confectioner's sugar

Preheat oven to 350 degrees F.

In a large bowl, cream the butter and sugar together until light and fluffy. Sift in the flour, 1/2 cup at a time, mixing well after each addition. Stir in the almonds, vanilla and salt, and continue mixing until the ingredients are well blended.

Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for 1 hour. For each cookie, pinch off enough dough to make a ball about 1 1/4 inches in diameter. Shape each cookie by rolling the ball between the palms of your hands into a strip about 1/2 inch thick and 3 inches long, with slightly tapered ends. Place the strips on two lightly floured baking sheets and bend them into crescents.

Bake the cookies until light gold in color and lightly browned around the edges, 15 to 20 minutes. Remove the crescents from the baking sheets and cool them on a wire rack. Sift the confectioner's sugar over them while the cookies are still warm..

MOCHA PECAN BALLS

Gourmet December 1993

Makes about 95 cookies

Christmas cookie baking starts Thanksgiving weekend for one food editor. Together with her mother, she makes family favorites like the buttery balls below.

2 sticks (1 cup) unsalted butter, softened

1/2 cup granulated sugar

2 teaspoons vanilla

1 tablespoon instant espresso powder

1/4 cup unsweetened cocoa powder

3/4 teaspoon salt

1 3/4 cups all-purpose flour

2 cups finely chopped pecans

confectioners' sugar for coating the cookies

In a bowl with an electric mixer cream the butter with the granulated sugar until the mixture is light and fluffy, add the vanilla, the espresso powder, the cocoa powder, and the salt, and beat the mixture until it is combined well. Add the flour, beat the dough until it is just combined, and beat in the pecans. Chill the dough, covered, for at least 2 hours or overnight.

Preheat the oven to 375°F. Roll the dough into 1-inch balls and arrange the balls about 1 inch apart on baking sheets. Bake the cookies in batches in the middle of the oven for 12 to 15 minutes, or until they are just firm, and let them cool for 5 minutes on the sheets. Toss the warm cookies in batches in a bowl of the confectioners' sugar to coat them well. The cookies maybe made 2 months in advance and kept frozen in airtight containers.

OATMEAL GEMS

Joy of Cooking

Preheat oven to 350 degrees F.

CREAM

1/2 cup butter

1/2 cup granulated sugar

1/2 cup brown sugar

ADD

1 unbeaten egg

1/4 tsp. salt

1/2 tsp. baking powder

1 tsp. vanilla

1 cup rolled oats

3/4 cup flour

3/4 cup chocolate chips

Drop by teaspoonfuls onto greased cookie sheets.

Bake 8 to 10 minutes or until browned.

FESTIVE COOKIE DOUGH (Canadian Living)

3 1/2 cups all purpose flour

1 tsp. baking powder

1 cup butter or margarine softened

8 oz pkg. cream cheese

2 cups sugar

1 egg

1 tsp. vanilla

1/4 tsp. almond extract

1/4 tsp. coconut flavouring (optional)

In a medium mixing bowl stir together flour and baking powder. Set aside.

In a large mixer bowl beat butter or margarine and cream cheese with an electric mixer on medium speed for 30 seconds. Add sugar; beat till fluffy. Add egg, vanilla, almond extract and coconut flavouring; beat well. Gradually add flour mixture to creamed mixture, beating well after each addition. Divide dough into thirds (about 2 cups each). Cover and chill overnight. Or, place in moisture-and vapour proof plastic bags. Seal, label, and freeze up to 3 months.

Bake cookies for 10 -12 min. (should be light golden) at 350°F.

Use this dough to make:

CRACKLED CRESCENTS: Add chocolate pieces, shape crescents, bake, and dip in chocolate.

LITTLE SNOW PEOPLE: Shape the dough into balls, assemble, decorate with candy, and bake.

ZIGZAG COOKIE SHAPES: Roll, cut out, bake, and zigzag icing over.

Brownie Miniatures

1/3 cup (75 mL) packed brown sugar

1/4 cup (50 mL) butter

3 oz (90 g) semi sweet chocolate

1/2 tsp (2 mL) vanilla

1 egg, lightly beaten

1/3 cup (75 mL) all purpose flour

24 chocolate Rosebuds

In saucepan, over low heat, melt sugar, butter and chocolate, stirring until chocolate is just melted. Remove from heat and let cool for 1 minute; blend in vanilla and egg. Gently fold in flour just until blended. Spoon into tiny paper baking cups.

Bake in 350°F (180°C) oven for 10 to 12 minutes or until set. Remove from oven; set Rosebud on top of each; let cool. (Store in airtight container for up to 1 week or in freezer for up to 3 months.) Makes about 2 dozen.

RuthSF

Great idea Sylvia, Rec: Lemon Cookies

Posted: Nov 7, 2005 2:16 PM

Lemon Cookies

Yields about 50 cookies

3/4 cup (1-1/2 sticks) unsalted butter, softened

1-1/4 cups superfine sugar

2 Tbsp grated lemon zest

1/4 cup fresh lemon juice

1 tsp vanilla extract

1/4 tsp lemon oil

1-1/2 cups all purpose flour

1-1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt (small grain, regular table is fine, don’t use kosher)

Optional additions:

Raw sugar

2 Tbsp lemon verbena leaves, minced, lavender or lemon thyme

Cream butter and sugar in an electric mixer. Add the lemon zest, lemon juice, vanilla extract and lemon oil and beat until smooth. Sift together the flour, baking powder, baking soda and salt. Add to the butter and blend well. Turn the dough out onto a piece of waxed paper and form it into 2 logs about 1 to 1-1/2 inches in diameter and about 1 foot long. Refrigerate for at least two hours, or wrap tightly and freeze.

Preheat the oven to 350 degrees. Using a sharp knife, cut the logs into about 1/8 inch thick slices and place about 3 inches apart on ungreased baking sheets (I use a small truffle scoop to form the cookies). Sprinkle with raw sugar if desired. Cut only enough cookies to fill the baking sheets. Return the remaining dough to the refrigerator so it will stay cold.

Bake for 7 to 8 minutes, or until the cookies are light gold in color. Watch carefully during the last minute or two of baking. Remove from the oven and let the cookies cool slightly on the baking sheet before removing them to racks to cool completely.

While hot these can be molded, to make cookie cups or over a rolling pin to make tiles, or rolled to make the classic 'cigarette'.

Enjoy.

RuthSF

Rec: Vietnamese Cinnamon Shortbread

Posted: Nov 7, 2005 2:20 PM

This recipe was posted in the old forum but, is proving difficult to find, so I'm re-posting with changes I've made since then:

Cinnamon Shortbread

Makes 12 to 24 wedges

2 cups all-purpose flour

3-1/2 teaspoons ground Vietnamese cinnamon (available through Penzey’s or King Arthur)

1/2 teaspoon salt

1 cup (2 sticks) unsalted butter, softened

1/2 cup granulated sugar

1/4 cup firmly packed light brown sugar

1 teaspoon pure vanilla extract

Preheat oven to 350F. Grease two round 8 or 9” cake pans (I use just one pan for extra thick shortbread). In a small bowl, whisk flour, cinnamon, and salt together; set aside. In a large bowl, with an electric mixer on low speed, cream the butter, sugar, and brown sugar together. Add the vanilla extract. Stop, do not eat this mixture, it is terribly addictive! Gradually blend the flour mixture into the butter mixture. Press the dough evenly into the bottom of the pans. Bake in the center of the oven for:

if the dough was divided between 2 pans: 20-25 minutes

if the dough was in a single pan: 45-50 minutes

This dough is brown, and difficult to tell when it’s done, the edges should be golden brown and the center should barely spring back when pressed. On removing it from the oven, I take a pastry scraper and divide the shortbread into wedges. Cool completely, remove from the pan, and cut along the score lines. Stores & ships well.

Enjoy.

mariadnoca

I'll 2nd these! I've made them many times since u 1st posted them. Thxs nt

Posted: Nov 8, 2005 6:23 PM

in response to: RuthSF

in response to: RuthSF

RuthSF

Rec: Double Chocolate Hazelnut Almond Biscotti

Posted: Nov 7, 2005 2:22 PM

Double Chocolate Hazelnut Almond Biscotti

I began with a recipe from Gourmet (Double Chocolate Walnut Biscotti, December 1994, original recipe still posted) but tweaked it over the years to arrive at this recipe. Unlike most commercially available chocolate biscotti, these have a deep chocolate flavor (the better the cocoa & chocolate, the deeper the flavor).

2 cups all-purpose flour

1/2 cup unsweetened cocoa powder that is NOT dutched (I prefer Scharffen Berger)

1 teaspoon baking soda

1/2 teaspoon salt

3/4 stick (6 tablespoons) unsalted butter, softened

1 cup granulated sugar

1 teaspoon vanilla

2 large eggs

1/2 cup hazelnuts, toasted, skinned, and coarsely chopped

1/2 cup almonds, toasted, skinned, and coarsely chopped

3/4 cup double-chocolate chocolate chips (Guittard, usually available at major markets year-round, and seasonally at Trader Joe’s)

1 tablespoon confectioners' sugar

Preheat oven to 350°F.

I recommend using a jellyroll pan and a Silpat but, in lieu of those, use a greased & floured baking sheet.

In a bowl whisk together flour, cocoa powder, baking soda, and salt. In another bowl with an electric mixer beat together butter and granulated sugar until light and fluffy, add vanilla. Add the eggs, one by one, and beat until combined well. Stir in flour mixture to form a stiff dough. Stir in nuts and chocolate chips.

On the prepared baking sheet, with lightly cocoa’d hands, form dough into two slightly flattened logs, each 12 inches long and 2 inches wide, and sprinkle with confectioners' sugar.

Bake logs 35 minutes, or until slightly firm to the touch. Cool logs on baking sheet 5-10 minutes.

On a cutting board cut biscotti diagonally into 3/4-inch slices. Make sure to use the knife that works best for you, I find a chef’s knife with a Granton edge works well for me, but some find a serrated knife works better. Arrange the biscotti, standing up (as they originally baked), but offset the slices for better heat distribution.

Bake an additional 15-20 minutes. Cool complete, store in airtight containers, holding time? Well, these don’t last very long at my house, if they do for you... more power to you! Makes about 30 biscotti. Enjoy.

Sylvia_in_Ottawa

Rec: Jammy Triangles

Posted: Nov 7, 2005 3:22 PM

Jammy Triangles

1 1/2 c. flour

1 1/2 c. oats, not instant

1/2 c. firm packed brown sugar

1/2 tsp. baking soda

3/4 c. margarine or butter

2 tbsp. water

1 c. seedless raspberry jam (or your favourite)

Drizzle: (Optional)

3/4 c. powdered sugar

1 tbsp. and 1/2 tsp. milk

1/4 tsp. vanilla

Heat oven to 375 degrees.

Crust: Combine flour, oats, brown sugar, baking soda and mix. Cut in margarine until coarse crumbs form. Reserve 1 3/4 cup of mixture and set aside.

Drizzle water over remaining crumbs. Toss to mix. Press firmly into ungreased jelly roll pan. Spread preserves over crust and sprinkle with reserved crumbs. Pat gently.

Bake at 375 degrees for 25 to 30 minutes. Cool well.

Drizzle: Combine ingredients and stir well. Drizzle over cookies cut into triangles or bars.

These delights freeze well.

Sylvia_in_Ottawa

No-Bake Chocolate Kahlua Christmas Balls

Posted: Nov 7, 2005 4:17 PM

No-Bake Chocolate Kahlúa Christmas Balls

Makes about 4 dozen

Carole McCallum, Sammamish, Wash.

Instead of Kahlúa, try Grand Marnier, crème de cacao or another liqueur. For a festive touch, add green or red sprinkles.

1 cup semi-sweet chocolate chips

1 can (5 ounces) evaporated milk

1 1/4 cups vanilla cookie crumbs

1 1/4 cups ginger snap cookie crumbs

1/2 cup confectioners' sugar, sifted

1/2 cup finely chopped walnuts

1/3 cup Kahlúa liqueur

1 teaspoon pure vanilla extract

2 cups shredded coconut

1. Melt the chocolate chips in evaporated milk in a pot over low heat, stirring constantly, until well blended. Remove from the heat and set aside to cool for about 30 minutes. Combine all remaining ingredients except the coconut; stir into the chocolate mixture, blending well.

2. Shape the mixture into 1- to 11/2-inch balls (if the dough is too moist, add up to 1/3 cup more cookie crumbs), then roll in coconut. Let air-dry for 2 hours on waxed paper. Transfer to an airtight container; store in refrigerator. Serve in pleated,brown-paper candy cups.

Per cookie: 82 calories, 11gcarbohydrates, no protein, 4g fat, 1mg cholesterol. Message was edited by: Sylvia_in_Ottawa

Sylvia_in_Ottawa

Rec: Lemon Shortbread Poppyseed Bars

Posted: Nov 7, 2005 4:39 PM

LEMON POPPY-SEED SHORTBREAD BARS

Makes 24 cookies

1 stick (1/2 cup) unsalted butter, softened

1/2 cup confectioners' sugar plus additional for sprinkling on the bars

1 1/2 tablespoons grated lemon zest

3/4 teaspoon vanilla

1 1/2 tablespoons poppy seeds

1 cup all-purpose flour

1/2 teaspoon salt

In a bowl with an electric mixer cream the butter with 1/2 cup of the confectioners' sugar and beat the mixture until it is light and fluffy. Beat in the zest and the vanilla, add the poppy seeds, the flour, and the salt, and beat the mixture until it is just combined.

Press the mixture evenly into a buttered 8-inch-square baking pan and bake it in the middle of a preheated 300°F. oven for 30 to 35 minutes, or until it is pale golden.

Let the shortbread cool in the pan on a rack for 10 minutes, cut it into 24 bars, and let the bars cool completely in the pan. Sprinkle the bars with the additional confectioners' sugar.

SusanTn

Rec: Fruitcake Cookies and Chankele

Posted: Nov 7, 2005 7:13 PM

FRUITCAKE COOKIES

Makes about 12 dozen

1/4 cup crushed pineapple (drained)

1/2 cup granulated sugar

1 pound raisins (or craisins)

2 cups solid shortening (can use part butter)

3 cups brown sugar

6 whole eggs

1 cup strawberry Jam or orange marmalade

1 pound dates, chopped

2 teaspoons soda

2 teaspoons molasses

8 cups all-purpose flour

2 teaspoons cinnamon

2 teaspoons nutmeg

2 teaspoons ground cloves

1 teaspoon salt

1 cup chopped nuts

Combine crushed pineapple and granulated sugar in a saucepan and cook until it is a thick syrup. Remove from heat and cool.

Plump raisins by covering them with hot water, set aside.

Beat together shortening and brown sugar. Beat in eggs, one at a time, beating well after each addition. Stir in pineapple, jam, dates and well-drained raisins. Dissolve soda in molasses and mix in.

Sift flour with spices and salt and add to mixture. Stir in nuts. Chill dough for at least 1 hour. Drop by spoonfuls onto a greased cookie sheet

Pre¬heat oven to 350 degrees. Bake cookies for 12-15 minutes, until edges are brown.

Chankele (Little Candles)

Makes about 12 dozen

6 eggs

2 1/4 cups confectioner's (powdered) sugar, divided

3/4 cups ground almonds

2 cups sifted all-purpose flour

Beat eggs until fluffy. Continue beating while gradually pouring in 1 1/4 cups sugar. Beat until thickened. Stir in almonds, then enough flour to make a soft dough. Flour your hands and pinch off small bits of dough, roll each to about the size and length of your little finger.

Deep-fry in hot fat (370°F) until golden, about 2 minutes.

Drain, cool completely, and roll in reserved powdered sugar.

Will keep well in an air-tight container.

Sylvia_in_Ottawa

Delicious! Rec: Black Forest Cookie Bars

Posted: Nov 8, 2005 1:11 AM

Black Forest Cookie Bars

Canadian Living Magazine: January 2004

1 cup (250 mL) butter, softened

1 cup (250 mL) granulated sugar

1/2 cup (125 mL) packed brown sugar

2 eggs

2 tsp (10 mL) vanilla

2 cups (500 mL) all-purpose flour

1 tsp (5 mL) baking soda

/2 tsp (2 mL) salt

2 cups (500 mL) jumbo or regular chocolate chips

1-1/2 cups (375 mL) red candied cherries, halved

Line bottom and sides of 15- x 10-inch (38 x 25 cm) rimmed baking sheet with parchment paper or grease; set aside.

In large bowl, beat butter and granulated and brown sugars until fluffy. Beat in eggs, 1 at a time; beat in vanilla. In separate bowl, whisk flour, baking soda and salt. Add to butter mixture; stir until smooth. Stir in chocolate chips and cherries.

With offset spatula, spread dough in prepared pan. Bake in centre of 350°F (180°C) oven until golden brown and centre is slightly soft, about 25 minutes. Let cool in pan on rack for 10 minutes. Cut into bars. Let cool completely in pan on rack. (Make-ahead: Layer between waxed paper in airtight container and store at room temperature for up to 5 days or freeze for up to 2 weeks.)

Variations

Nutty Chocolate Chip Cookie Bars: Replace cherries with 2 cups (500 mL) unsalted peanuts or slivered almonds.

Hazelnut Toffee Cookie Bars: Replace chocolate chips with 4 chocolate-covered toffee bars (39 g each), such as Skor, coarsely chopped. Replace candied cherries with toasted hazelnuts, coarsely chopped. To toast hazelnuts, spread on rimmed baking sheet and bake in 375°F (190°C) oven until golden and fragrant, about 8 minutes. Transfer to tea towel; fold over and rub vigorously to remove as much of the skins as possible. Let cool.

Nutritional information

Per bar: about 163 cal, 1 g pro, 7 g total fat (4 g sat. fat), 24 g carb, 1 g fibre, 24 mg chol, 109 mg sodium. % RDI: 1% calcium, 5% iron, 5% vit A, 2% vit C, 5% folate.

MichelleinIL

Pangani - Awesome Italian Cookie

Posted: Nov 8, 2005 2:16 AM

Pangani

2 c. flour

1 t. ground cinnamon

1/8 t. salt

1 c. sugar

1 c. butter

1 egg

1 t. vanilla

Glaze:

1 ½ c. semisweet chocolate chips

1 T. corn oil

Combine flour, cinnamon and salt. Set aside. Beat sugar and butter until light and fluffy (5 minutes). Beat in egg and vanilla. Add four mixture.

Shape dough in 4 (8-1&rdquo rolls. Wrap in plastic wrap; refrigerate until firm.

Cut roll ¼” thick and place on greased cookie sheet about 1” apart. Bake until lightly browned (about 7 minutes). Cool completely. Dip in chocolate glaze and put on wax paper – refrigerate until firm.

MimiQC

REC: Cream Wafers

Posted: Nov 8, 2005 4:15 AM

REC: Cream Wafers

2 cup all-purpose flour

1 cup margarine or butter

1/3 cup heavy cream

granulated sugar

Creamy filling : below

Mix the ingredients to a dough and chill for an hour.

Roll out half at a time to 1/8" thick and cut in 1 1/2" rounds. Carefully dip both sides of cookie in sugar and place on ungreased baking sheets lined with parchment paper. Poke with a fork 4 times and bake 7-9 min. at 375. When cool fill with filling and sandwich together.

Creamy filling:

3/4 cup powdered sugar

1 teaspoon vanilla (or other flavoring such as almond or peppermint)

1/4 cup margarine or butter

food color if desired

Mix all filling ingredients until smooth, add a few drops of water if needed.

MimiQC

REC: Pecan Tassies

Posted: Nov 8, 2005 4:15 AM

REC: Pecan Tassies

Makes about 24

3 ounces cream cheese, softened

1/2 cup + 1 tablespoon butter, softened

1 cup sifted flour

1 egg

3/4 cup brown sugar, firmly packed

1 teaspoon vanilla

dash salt

2/3 cup chopped pecans

Preheat oven to 325F.

Combine cheese, 1/2 cup butter & flour. Mix thoroughly and chill, covered, 1 hour.

Divide into 24 small balls and press into sides and bottom of 2 ungreased minature muffin pans.

Combine egg, brown sugar, vanilla, salt & remaining 1 tablespoon butter; beat until smooth. Sprinkle 1/3 cup pecans equally into 24 tart shells. Divide egg mixture equally among 24 tarts, pouring on top of pecans. Sprinkle remaining 1/3 cup pecans on top of tarts.

Bake 20-25 minutes until pastry is golden brown.

helen2672

pecan tassies

Posted: Nov 23, 2005 11:03 AM

in response to: MimiQC

in response to: MimiQC

I would like to know were you got this recipe from

Helen

Gail_in_FL

Several years, (months?) ago on the old Gail's swap, there was a big discus

Posted: Dec 2, 2005 8:37 AM

in response to: helen2672

in response to: helen2672

discussion about tassies and there were tons on posts about them. Many recipes were posted and this recipe is probably one of them. I believe Mim was very active on the board then so she probably posted this recipe then. I am just guessing here, but your question has been here for a couple of weeks now.

goodchardonnay

Re: pecan tassies

Posted: Dec 16, 2006 5:19 AM

in response to: helen2672

in response to: helen2672

Cooking Light Nov 2000 Cover Picture

These are great. I add a few semi sweet chips on the dought before assembling. Am making these as part of my holiday dessert selection.

MimiQC

REC: Amish Ginger Cookies

Posted: Nov 8, 2005 4:16 AM

Traditional cookies from Amish Country.

REC: Amish Ginger Cookies

Note: Recipe from Frankenmouth Community Cookbook.

Makes about 48

3/4 cup butter, softened

1 cup granulated sugar

1 egg

1/4 cup unsulfured molasses

2-1/2 cups all-purpose flour

1 teaspoon ground ginger

1 teaspoon ground cloves

1 teaspoon ground cinnamon

1-1/2 teaspoon baking soda

extra granulated sugar

Preheat oven to 350 F. In a mixing bowl, beat together butter and 1 cup sugar until creamy. Add egg and molasses; beat until combined. Add the remaining ingredients and mix until well combined. Roll dough into 1-inch balls and roll in the extra granulated sugar. Place balls on ungreased baking sheet. Bake for 5 - 7 minutes until barely turning brown. Allow to cool for 1 minute on baking sheet and then remove to wire racks to cool completely.

MimiQC

REC: Pistachio Christmas Ribbon Bars

Posted: Nov 8, 2005 4:17 AM

REC: Pistachio Christmas Ribbon Bars

Note: Recipe by the California Pistachio Commission

Makes about 36

1/2 pound unsalted butter or margarine, softened

1 cup granulated sugar

1 large egg

2 cups all-purpose flour

1/8 teaspoon salt (omit this if your pistachios are salted)

1/2-2/3 cup raspberry or strawberry jam

2/3 cup pistachios, chopped

Preheat oven to 325 F. Combine butter, sugar and egg; beat until thoroughly blended. Stir in flour and salt. Spread one-half of dough into 9 inch square pan. Bake 10 minutes; remove from oven. Spread jam to within 1/2 inch of edge. Add pistachios to remaining dough. Drop by spoonfuls over jam to cover. Bake 35 minutes until top is golden brown; cool. Cut into squares.

Note: These turn out so pretty for such an easy cookie. The hardest part is shelling the pistachios. For serving on a Christmas cookie platter I cut these into 1" squares instead of bars. Everyone loves them. Try to get unsalted pisachios if you can, I find that with salted pistachios the bars are a bit too salty.

Message was edited by: MimiQC (added personal note)

MimiQC

REC: Spicy Gingerbread Cookies

Posted: Nov 8, 2005 4:19 AM

REC: Spicy Gingerbread Cookies

1 cup unsalted butter

1 cup dark-brown sugar, packed

2 large eggs

1 cup unsulfured molasses

6 cups sifted all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

4 teaspoons ground ginger

4 teaspoons ground cinnamon

1-1/2 teaspoons ground cloves

1/2 teaspoon finely ground black pepper

1-1/2 teaspoons salt

Raisins, dragées, and/or red hot candies for decoration (optional)

Royal Icing for decoration (optional)

In a large bowl, beat together butter and sugar until light and fluffy. Beat in eggs and molasses. In another bowl, sift together flour, baking soda, baking powder, spices and salt. Stir flour mixture into butter mixture. Divide dough into thirds and wrap each third in plastic wrap. Chill for about 1 hour.

Preheat oven to 350 F. Roll dough 1/8 inch thick between two pieces of waxed paper. Cut into shapes with cookie cutters. Transfer shapes to ungreased cookie sheets. If desired, decorate with raisins, dragées, and/or red hot candies. Refrigerate about 15 minutes.

Bake for 8-10 minutes or until crisp but not dark. Allow to cool on the cookie sheet for 1 minute, then remove to wire racks to cool completely. If desired, decorate with Royal Icing.

Note: If you are going to use the cookies for decorations, make a hole for the cord or hook by poking the cookies with a toothpick or skewer as soon as they come out of the oven. Source: based on a recipe from Martha Stewart. We just toned down the black pepper a little bit. Martha uses 1 teaspoon of black pepper but I found it was a too much for the kids.

MimiQC

REC: Royal Icing

Posted: Nov 8, 2005 4:20 AM

REC: Royal Icing

1 pound powdered sugar

5 tablespoons meringue powder or 1/4 cup pasteurized egg whites

2 tablespoons water

food coloring (optional)

Combine powdered sugar and meringue powder or egg whites in a mixing bowl and beat on low speed. Add water drop by drop. The amount depends on whether you used the powder or the egg whites, and on the temperature and humidity in your kitchen. Add the water slowly and do not let the mixture get runny - you will probably not use all of it. Beat until the mixture holds a trail on the surface for five seconds when you raise the mixer from the bowl. If you like, you can tint the icing with a few drops of food coloring. Makes 6 cups.

MimiQC

REC: Whipped Shortbread

Posted: Nov 8, 2005 4:21 AM

REC: Whipped Shortbread

1 pound butter

1 cup powdered sugar

1 teaspoon vanilla

pinch salt

1/2 cup cornstarch

3 cups all-purpose flour

Preheat oven to 350 F. Cream together butter, icing sugar, vanilla and salt. Gradually add cornstarch and flour. Whip with an electric mixer until fluffy. Place into a cookie press and press out cookies on cool baking sheet. Decorate with candied cherries or dragees if desired. Bake 12-15 minutes. Let cool for 2 minutes on baking sheet, then remove to wire rack to cool completely. Store in an airtight container at room temperature.

Note: this is absolutely the best-behaved cookie press dough I have ever used. It works wonderfully with the press and sticks to the cookie sheet properly without making a mess. This is my default "Spritz" recipe now.

Message was edited by: MimiQC (added personal note)

Sharron_1967

Re: REC: Whipped Shortbread

Posted: Nov 12, 2005 4:22 AM

in response to: MimiQC

in response to: MimiQC

This recipe is the exact same I've been using for years as part of my Christmas treats I give away & serve at home for open house. They are simple to make, the batter is great to work with & you get a lot of cookies. They are light & melt -in-your -mouth, especially the following day.

MimiQC

REC: Ricotta Cheese Cookies

Posted: Nov 8, 2005 4:22 AM

REC: Ricotta Cheese Cookies

Makes about 50

For the cookies:

1 cup butter, softened

2 cups granulated sugar

1 (15 ounce) container of ricotta cheese

3 teaspoons vanilla extract

1 teaspoon salt

1 teaspoon baking soda

4 cups all-purpose flour

For the glaze:

1 cup powdered sugar

milk

sprinkles

Preheat oven to 350 F. Mix all of the cookie ingredients well until the dough sticks together into a big ball. It will be sticky. Drop by teaspoonfulls on an ungreased cookie sheet. Bake 10 minutes or until the bottoms turn golden brown. Let cool for 1 minute and then transfer to wire racks to cool completely. In a small saucepan slowly stir milk into the powdered sugar until it creates a glaze thin enough to be spread over the cookies. Stir over low heat then spread over cooled cookies. Quickly top with sprinkles.

Note: these are best made using a small cookie scoop. They stay nice and round and symmetrical that way.

Message was edited by: MimiQC (added personal note)

MimiQC

Forgot to mention, these are all T&T family favorites! (Nt)

Posted: Nov 8, 2005 5:01 AM

in response to: MimiQC

in response to: MimiQC

yourfoodmuse

Re: REC: Ricotta Cheese Cookies

Posted: Nov 8, 2005 6:47 AM

in response to: MimiQC

in response to: MimiQC

Hi Mimi

These sound really good. What is the taste/texture like?

Thanks

Muse

MimiQC

Re: REC: Ricotta Cheese Cookies

Posted: Nov 8, 2005 8:30 AM

in response to: yourfoodmuse

in response to: yourfoodmuse

These make a round little ball, they don't spread much. The dough stays white and hardly browns at all. Because of this they stay moist with almost a cake-like consistency, but more dense and toothsome. The taste is mild, there is no flavor explosion, it is all about the texture and the milky sweetness of the cookie -- plus the fact that it's easy to make, makes a huge batch, and is pretty when decorated. I have heard some people say they used lemon or almond extract to enhance the flavor, but I like them just like they are.

yourfoodmuse

Re: REC: Ricotta Cheese Cookies

Posted: Nov 9, 2005 11:51 AM

in response to: MimiQC

in response to: MimiQC

Thanks

They sound lovely.

Muse

mkern1023

A few a make every year

Posted: Nov 8, 2005 9:09 AM

Basic Butter Almond Cookies

Makes 8 to 10 dozen pressed cookies, depending on size

Posted on Wed, Dec. 04, 2002

http://www.philly.com/mld/inquirer/4658716.htm

12 ounces (3 sticks) unsalted butter, at room temperature

1 cup granulated sugar

1 extra large egg, cracked into a small bowl

1 teaspoon vanilla extract

1 teaspoon almond extract

3 tablespoons milk (whole, 2 percent or 1 percent)

4 cups pre-sifted flour

1 slightly heaping teaspoon baking powder

Colored sugars or jimmies, optional

Chocolate Dip, optional

(directions follow)

1. Heat oven to 350 degrees (325, if using convection heat).

2. Measure and assemble all ingredients before you begin.

3. In a large bowl, cream the butter and sugar with a wooden spoon or an electric mixer at the lowest speed. Add the egg, the vanilla and almond extracts and milk. Blend well.

4. Mix the flour and baking powder; add to the butter base slowly, mixing only until a soft dough forms. Do not over-mix.

5. Fit desired disk in the cookie press. By hand, roll pieces of dough in a tube shape to fit into the press. Press dough onto ungreased baking sheets or heavy-bottomed pizza pans. Cookies can be closely spaced because they will not spread.

6. Sprinkle colored sugar or jimmies on the unbaked dough or leave cookies plain if they will be dipped in chocolate later.

7. Bake cookies at the middle two levels of oven. Do not use the lowest level. Bake two sheets at a time, 10 to 12 minutes. Remove before the cookie edges start to brown.

8. Loosen cookies gently with a spatula. Let them cool on the pans in a cool place, near an open window or outdoors, for about 5 minutes to cool quickly.

9. Use a spatula to move the cookies to a platter. Wipe the cooled pans with a dry paper towel before pressing more dough onto them. Cool cookies thoroughly (or make them a day ahead) before dipping them in chocolate. Store in tins with wax paper or parchment between each layer.

- Diane Marinelli of Cookies By Diane

Per cookie: 43 calories, 0.5 grams protein, 5 grams carbohydrates,

2 grams sugar, 2 grams fat, 8 milligrams cholesterol, 5 milligrams sodium, no dietary fiber.

Chocolate Dip for Cookies

Makes enough dip for eight to 10 dozen small cookies

4 ounces white, milk, semi-sweet or bittersweet chocolate (squares, morsels, or coarsely chopped pieces)

1. To melt chocolate in a microwave oven, put unwrapped chocolate in a small microwave-safe bowl. Heat for 1 minute on low power (20 percent to 30 percent). Remove, stir with a small rubber spatula and continue to heat, as needed, on low power for short intervals, 10 to 15 seconds. Stir after each interval until chocolate is melted and glossy. Use the shortest possible heating time. (White chocolate melts faster than milk or dark chocolate.) If chocolate texture becomes grainy, it cannot be used for dipping and should be discarded.

2. To melt chocolate in a double boiler, place unwrapped chocolate in a small saucepan set over a larger pan with a small amount of gently simmering (not boiling) water. Do not let the water or steam touch the chocolate. Heat for about 4 minutes. Stir as soon as the chocolate begins to melt. Remove from the heat at once and scrape into a small bowl.

3. To dip the cookies, stir the chocolate until it is smooth and velvety, then dip one side of a cookie into the chocolate and place it on a parchment-lined baking sheet. Repeat with remaining cookies. Finely crushed nuts, jimmies or colored sugar can be sprinkled on the chocolate before it sets. Refrigerate cookies until the chocolate sets, about 30 minutes.

4. Stir the melted chocolate often so it does not harden. Or, put the bowl in a larger bowl with some warm (not hot) water. (Do not let water touch the chocolate.) If the chocolate hardens, heat it in the microwave on low power in 10-second intervals until it melts. As the chocolate is used, tilt the bowl and scrape down the chocolate to facilitate dipping.

5. For half-white, half-dark chocolate coatings, dip cookies first in white chocolate and refrigerate until set. Then melt dark chocolate, dip the other side and refrigerate until set.

Diane Marinelli Cook's note:For red or green chocolate, add that powdered gel base food color to white chocolate.

Milk Chocolate Florentine Cookies

http://www.verybestbaking.com/recipes/detail.aspx?ID=30328

Estimated Times:

Preparation - 40 min | Cooking - 10 min | Cooling Time - 15 min cooling | Yields - 42 sandwich cookies

These thin, chocolate-filled sandwich cookies make elegant holiday gifts, wrapped in a festive package. Serve them with a fruit sorbet or your favorite gourmet ice cream.

2/3 cup butter

2 cups quick oats

1 cup granulated sugar

2/3 cup all-purpose flour

1/4 cup light or dark corn syrup

1/4 cup milk

1 teaspoon vanilla extract

1/4 teaspoon salt

1 3/4 cups (11.5 oz. pkg.) NESTLÉ TOLL HOUSE Milk Chocolate Morsels

PREHEAT oven to 375° F. Line baking sheets with foil.

MELT butter in medium saucepan; remove from heat. Stir in oats, sugar, flour, corn syrup, milk, vanilla extract and salt; mix well. Drop by level teaspoons, about 3 inches apart, onto foil-lined baking sheets. Spread thinly with rubber spatula.

BAKE for 6 to 8 minutes or until golden brown. Cool on baking sheets on wire racks. Peel foil from cookies.

MICROWAVE morsels in medium, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10 to 15-second intervals, stirring just until morsels are melted. Spread thin layer of melted chocolate onto flat side of half the cookies. Top with remaining cookies to make sandwiches.

Linzer Cookies Makes about 20 cookies

Adapted from Cookies Unlimited by Nick Malgieri

http://www.joyofbaking.com/LinzeCookiesprint.html

These are a favorite to make during holiday time with their white dusting of confectioners' sugar and brightly colored jam. Shaped into hearts, diamonds, squares, or circles they make a pretty addition to any cookie tray. Use pecans, hazelnuts or almonds in the dough with a complementary jam such as raspberry, apricot, red currant, or even lemon curd. The unassembled cookies can be stored for several days but it is best to sandwich the cookies together with the jam on the same day as serving.

1 cup (110 grams) pecans, almonds or hazelnuts, toasted

2 2/3 cups (375 grams) all purpose flour

1/2 teaspoon cinnamon

1/4 teaspoon cloves

1/4 teaspoon salt

1 cup (227 grams) unsalted butter, room temperature

2/3 cup (135 grams) granulated white sugar

1/2 teaspoon pure vanilla extract

1 cup seedless raspberry, apricot, or red currant jam (Can also use lemon curd)

Confectioners' sugar for dusting

Preheat the oven to 350 degrees F (177 degrees C) and place rack in center of oven. Toast nuts on a baking pan for 8-10 minutes (pecans and almonds) or 15 minutes for hazelnuts. Remove from oven and place on wire rack to cool. Once the nuts have cooled, place in a food processor and process until finely ground. Set aside.

In a separate bowl combine the flour, cinnamon, cloves, and salt. Set aside.

In bowl of electric mixer, cream the butter and sugar until light and fluffy (approximately 3-5 minutes). Beat in the vanilla extract and nuts. Add the flour mixture beating just until incorporated. Shape the dough into a rectangle about 1/2 inch (1.5 cm) thick, wrap in plastic wrap and refrigerate until firm (at least one hour and up to several days).

Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line two baking sheets with parchment paper and set aside.

Cut the dough in half and rewrap and refrigerate one half. One a lightly floured surface roll out the other half of dough until it is about 1/4 inch (1 cm) thick. Using a 2 to 3 inch (5 to 7.5 cm) cookie cutter (heart, round, square, etc) of your choice, cut out the dough. Place the cookies about 1 inch (2.54 cm) apart on the prepared pan. Use a smaller cookie cutter to cut out the center of half of the cookies on the baking sheet. (You will be sandwiching two cookies together and there will be a small 'window or cut out' in the top cookie so you can see the jam that will be underneath.)

Reroll any scraps and make the rest of the cookies. Bake the cookies for 15 minutes or until they are very lightly browned. Remove from oven and place on a wire rack to cool.

While the cookies are cooling place the raspberry jam in a small saucepan and heat gently until it has thickened slightly. Strain if there are any lumps in the jam. Let cool.

To Assemble Cookies: Place the cookies with the cut-outs on a wire rack and lightly dust the tops with confectioners' sugar.

On the bottom surface of the full cookie spread a little (1/4 teaspoon) of the jam. Place the cut-out cookie on top and gently sandwich them together, making sure not to smug the confectioners' sugar. Using a small spoon, fill the cut-out with jam.

Sylvia_in_Ottawa

Delicious! Rec: Chinese Chews

Posted: Nov 8, 2005 9:32 AM

Chinese Chews

Makes about 42

2 eggs

1 cup brown sugar, packed

1 cup chopped walnuts

1 cup chopped dates

1 tsp. vanilla

3/4 cup sifted flour

1 tsp. baking powder

Granulated sugar.

Heat oven to 350 F.

Grease a 13 x 9 1/2 inch pan. Beat eggs & sugar well. Add walnuts dates and vanilla. Blend in sifted flour and baking powder. Spread in prepared pan.

Bake 20 minutes or until top springs back when lightly touched in centre. Cut into small squares while still hot and shape into tiny balls. Roll in granulated sugar.

dianne710

Re: Assorted Favorite Christmas Cookie Recipes

Posted: Nov 8, 2005 9:43 AM

Sylvia, your recipes look wonderful. I know and have experienced your reputation for posting sure fire winners. I'm concerned that the new so called "search" feature won't pick up the mutiple recipe names within one post. I know it's easier to post them in clusters but maybe you should test by searching to see what happens with the several recipe titles within a post.

Please keep posting! I've been at Gail's since the first few months of its existance and am very pleased to see you and others trying to give everyone access to all the recipes epucurious seems to have carelessly deleted. We put too much into it over the years to have them wipe it away as though it never existed.

I personally believe the archives could be retrieved if they had any idea how to do it. I personally have found several pages of the archives and am working to copy recipes from them.

CynUpstateNY

Italian Fig Cookies- a real keeper!

Posted: Nov 8, 2005 1:15 PM

Italian Fig Cookies

Yield: 4 dozen

Recipe courtesy Emeril Lagasse, 2003

Recipe Summary

Difficulty: Medium

Prep Time: 25 minutes

Inactive Prep Time: 8 hours 45 minutes

Cook Time: 20 minutes

Filling:

2 cups dried figs, hard tips discarded

1 1/2 cups dried dates, pitted

1 cup raisins

3/4 cup whole almonds, toasted and coarsely chopped

3/4 cup whole walnuts, toasted and coarsely chopped

1/2 cup orange marmalade

1/2 cup honey

1/4 cup brandy

1 teaspoon finely grated fresh orange zest

1 teaspoon finely grated fresh lemon zest

1 teaspoon ground cinnamon

1/2 teaspoon freshly grated nutmeg

1/4 teaspoon ground cloves

For Dough:

4 cups all-purpose flour

3/4 cup sugar

1 tablespoon plus 1 teaspoon baking powder

1/2 teaspoon salt

2 sticks (1 cup) butter, cut into 1/2-inch cubes

1 large egg

1/2 cup milk

1 tablespoon vanilla

1 egg white beaten with 1 tablespoon water for egg wash

Colored sprinkles, for decorating

To make the filling, in a food processor, combine the figs, dates and raisins and process to finely chop. Place the mixture in a medium bowl, add remaining filling ingredients and stir to combine. Cover and refrigerate for at least 8 hours.

To make the dough, in a large bowl combine the flour, sugar, baking powder, and salt and whisk to combine. Add the butter and blend with your fingertips until most of mixture resembles coarse meal.

In a medium bowl, beat the egg, milk and vanilla together. Add to the dry mixture and stir to make a rough dough. Turn the dough out onto a lightly floured surface and knead until smooth, about 5 minutes. Cut the dough into 4 pieces, cover, and refrigerate for 45 minutes.

Preheat the oven to 375 degrees F. Lightly grease 2 large baking sheets.

On a lightly floured surface, one at a time, roll out each piece of dough into a 12-inch square. Cut the dough into 4 by 3-inch rectangles. Spoon 2 tablespoons of filling down the center of each rectangle. Fold the long sides of each rectangle inward to the center to enclose the filling; pinch the edges to seal. Turn the cookies seam-sides down and press gently to flatten the seams. With a floured knife, cut the logs crosswise into 1 1/2-inch-wide slices and arrange 1/2-inch apart on the prepared baking sheets. Brush with egg wash and decorate with colored sprinkles. Bake until golden brown, about 20 minutes.

Transfer to wire racks to cool. Serve warm or at room temperature.

togasuz

Could you please re-post?

Posted: Dec 4, 2005 7:27 AM

in response to: CynUpstateNY

in response to: CynUpstateNY

This looks like something my Grandmother used to make. I'd like to have a copy without the strike-throughs. Not sure what's going on with that! Thanks!

RuthAB

Oops! Moved this post...(nt)

Posted: Dec 4, 2005 9:33 AM

in response to: togasuz

in response to: togasuz

barbara_in_va

REC: Toasted-Almmond Macaroons

Posted: Nov 8, 2005 5:06 PM

Toasted-Almond Macaroons

makes about 16 cookies

Williams Sonoma Cookies & Biscotti

1 C slivered blanched almonds, lightly toasted

2/3 C granulated sugar

1 T flour

1 egg white

1 1/4 t vanilla

1/4 t almond extract

16 whole almonds

Preheat oven to 350°F. Line a baking sheet with aluminum foil.

Place the almonds in a food processor fitted with the metal blade and process finely (do not process to a paste). Add the sugar and flour and process to a powder. Add the egg white, vanilla extract and almond extract and process until a wet paste forms.

Using damp hands, roll the dough between your palms to form 1" balls. Place on prepared baking sheet, spacing 2" apart. Place a whole almond in the center of each.

Bake until just beginning to brown, about 10 minutes. Let cool on the baking sheet on a wire rack for 10 minutes. Gently peel off the foil and transfer the cookies to the rack to cool completely. Store in an airtight container at room temp for up to 5 days.

Notes: start with at least 2 batches!

barbara_in_va

REC: Chocolate Chunk Macaroonies

Posted: Nov 8, 2005 5:10 PM

Chocolate Chunk "Macaroonies"

Death by Chocolate Cookies by Marcel Desaulniers

2 C sliced almonds

6 oz frozen grated coconut, thawed

1 1/4 C flour

1 T baking powder

1/4 t salt

1/4 pound butter at room temp

2/3 C granulated sugar

2 oz cream cheese at room temp

2 large eggs yolks

1 t vanilla

4 oz semisweet chocolate, chopped into 1/4" pieces

Preheat oven to 350°F.

Toast the almonds on a baking sheet in the preheated oven for 8 minutes. Cool them to room temperature, then place the sliced almonds in 4 qt bowl and use your hands to break them into irregular pieces. Set aside until needed.

Place the thawed coconut in a medium gauge strainer. Using a rubber spatula, press down on the coconut to drain the excess moisture from the coconut (discard the liquid). Set aside.

In a sifter combine the flour, baking powder, and salt. Sift onto a large piece of wax paper and set aside until needed.

In a 7 quart bowl, cream the butter, sugar, and cream cheese with a stiff rubber spatula (or wooden spoon) until smooth. Combine the egg yolks and vanilla extract into this mix. Add the coconut and mix until thoroughly combined. Now add the sifted dry ingredients and continue mixing until fully incorporated. Finally mix in the chopped chocolate.

Divide the cookie dough into 48 level tablespoon size pieces (approximately 1/2 oz per cookie) onto a large sheet of wax paper. Individually roll each dough portion in the almonds to coat thoroughly (use your hands to form the almonds around each portion). Place the portions on 4 nonstick baking sheets, 12 evenly spaced portions per baking sheet. Place the baking sheets on the top and center racks of the preheated oven and bake for 12 minutes, until lightly golden brown around the edges. Rotate the sheets from top to center and turn each sheet 180° about halfway through the baking time.

Remove the macaroonies from the oven and allow to cool at room temp for 30 minutes.

Notes: in spite of being quite rich these are very light cookies

barbara_in_va

REC: Chocolate Sambuca Crinkles

Posted: Nov 8, 2005 5:19 PM

Okay, I just typed in this recipe and it is gone? Not sure where it went? Maybe I posted it under the wrong thread (as I did other cookie recipes). This is one of my favorite Christmas cookie recipes. It is from Gourmet 12/99.

Chocolate Sambuca Crinkle Cookies

1 1/4 C flour

1 T baking powder

1/2 t salt

12 oz bittersweet chocolate (not unsweetened), chopped

1/2 stick butter

2 large eggs

1/2 C walnuts, coarsely chopped

1/2 C Sambuca or other anise flavored liqueur

2 T granulated sugar

1 C confectioners sugar

Sift together flour, baking powder, and salt. Melt chocolate with butter in a metal bowl set over a saucepan of simmering water, stirring until smooth. Lightly whisk together eggs, walnuts, Sambuca, and granulated sugar in another bowl. STir in flour mixture and chocolate (dough will be thin). Chill, covered, until firm, about 2 hours.

Preheat oven to 350°F.

Sift confectioners sugar onto a plate. Roll heaping tablespoons of dough into balls and roll balls, as formed, in confectioners sugar to generously coat. Arrange balls 2" apart on 2 lightly buttered baking sheets and bake in upper and lower thirds of oven, switching position of sheets halfway through baking, until puffed and cracked but centers are still a bit soft, 10-12 minutes. Transfer to racks to cool.

barbara_in_va

REC: Biscochitos

Posted: Nov 8, 2005 5:21 PM

Biscochitos

About 3 dozen cookies

Joy of Cooking Christmas Cookies

A great favorite in New Mexico, these crisp and tender anise-flavored sugar cookies are traditionally made with lard and we recommend it, since it lends them their special character. If you can't find good quality fresh lard, solid white vegetable shortening may be substituted.

Preheat oven to 375°F. Grease cookie sheets (I use Silpats)

Thoroughly stir together and set aside:

2 1/4 C flour

2 t ground anise seed or 1 1/2 t anise extract (if using extract, add with the citrus zests)

1/2 t baking powder

1/4 t salt

Using an electric mixer, beat until very fluffy and smooth:

1/2 C lard or solid white vegetable shortening

1/3 C butter, softened

3/4 C sugar

Add and continue beating until smoothly incorporated:

1 large egg plus 1 large yolk

3/4 t lemon zest

1/2 t orange zest

Gradually beat the flour mixture into the butter mixture until well blended. Shape the dough into a ball, then divide in half. Place each half between sheets of wax paper. Roll out 1/8" thick, checking the underside occasionally and smoothing any creases. Keeping the wax paper in place, layer the rolled dough on a tray and refrigerate for 25-30 minutes, or until chilled and slightly firm.

Working with 1 portion at a time (leave the other refrigerated), gently peel away and replace 1 sheet of the wax paper. (This will make it easier to lift the cookies from the paper later.) Peel away and discard the second sheet. Cut out the cookies using a 2 1/2" cutter.

With a spatula, transfer the cookies from the wax paper to the sheets, spacing about 1 1 /4" apart. Roll any dough scraps and continue cutting out cookies until all the dough is used. Chill dough if it becomes too soft to handle. Repeat the rolling and cutting out process with the second layer of dough. Lightly sprinkle the cookies with:

1 t cinnamon mixed with

2 1/2 T sugar

Bake, 1 sheet at a time, in upper third of the oven for 7-9 minutes, or until just tinged with brown at the edges. Transfer sheets to wire rack and let the cookies firm up slightly. Then, transfer the cookies to wire racks and let stand until thoroughly cool.

mariadnoca

REC: Chocolate cookies w/peppermint patty middles: CHOCOLATE MINT COOKIES

Posted: Nov 8, 2005 6:44 PM

Date: Sun, 05 Dec 1999 05:13:25 GMT

From: J-M (@209.222.102.76)

REC: Chocolate cookies with peppermint patty middles...

These are SOOO good, in fact I just put the dough for these in the fridge...because of

the wrapping process, this recipe takes a while to complete, but worth it!

CHOCOLATE MINT COOKIES

Makes about 55 cookies

(unless your husband eats the peppermint patties BEFORE they make it into the cookie dough!)

3 cups all-purpose flour

2/3 cup unsweetened cocoa powder

1 tsp baking soda

1/4 tsp salt

1 1/3 cups (2 sticks plus 5 TBS) unsalted butter, softened

2 cups granulated sugar

2 large eggs

1 tsp vanilla extract

2 TBS whole milk

2 bags (13 oz size) chocolate covered peppermint patties (about 55 candies, unwrapped)

IN A MEDIUM BOWL - combine first four ingrediants.

IN A LARGE BOWL - with electric mixer on high, beat butter sugar until light and fluffy.

ADD eggs and vanilla; beat until well blended.

REDUCE SPEED to low. gradually add dry ingrediants.

ADD milk and blend for a little more.

DIVIDE dough into 2 pieces (dough will be soft)

WRAP each piece in plastic wrap and refridgerate at least one hour until firm

OR freeze up to two weeks.

PREHEAT oven to 350¡F.

LIGHTLY GREASE baking sheets. Shape small portion of dough around each peppermint patty, completely covering the candy.

PLACE on prepared sheets; flatten slightly and lightly crimp edges with tines of fork.

BAKE 10 - 12 minutes, until just set.

REMOVE to wire racks to cool.

STORE tightly covered.

AngAK

These were a disaster for me! What did I do wrong? They came out like

Posted: Dec 5, 2005 12:58 PM

in response to: mariadnoca

in response to: mariadnoca

big chocolate fried eggs---spread out wayyyyy too much. The dough was very chilled when I worked with it. I ruined a whole bag of mints trying different ways of baking these. I'll chop them up and use for an ice cream topping.

mariadnoca

Rec: Alfajores de Dulce de Leche (Caramel Sandwich Cookies)

Posted: Nov 8, 2005 6:50 PM

Alfajores de Dulce de Leche (Caramel Sandwich Cookies)

Sunset the magazine of Western living

Paula Austin, Portland

MAKES: 18 to 25 sandwiches

Paula Austin made these flaky, caramel-filled Argentine sandwich cookies for her sister-in-law's wedding brunch; they drew rave reviews. Dulce de leche, a thick, rich caramel made with sweetened milk, is sold in Mexican markets and some well-stocked supermarkets. If it's unavailable, use a thick caramel sauce or ice cream topping.

PREP AND COOK TIME: About 1 1/2 hours, plus at least 30 minutes to chill

About 1 cup (1/2 lb.) butter or margarine, at room temperature

2/3 cup sugar

2 large egg yolks

1 large egg

3 tablespoons dark rum

1 teaspoon vanilla

About 2 cups all-purpose flour

1 cup cornstarch

1 teaspoon baking powder

About 1 3/4 cups dulce de leche or caramel sauce (see note above)

About 1 cup sweetened flaked dried coconut

1. In a large bowl, with a mixer on medium speed, beat 1 cup butter and sugar until smooth. Add egg yolks, whole egg, rum, and vanilla and beat until well blended.

2. In a medium bowl, mix 2 cups flour, cornstarch, and baking powder. Stir into butter mixture, then beat until well blended. Divide dough in half, press each half into a disk, wrap in plastic wrap, and freeze until firm, about 30 minutes.

3. Unwrap dough. On a lightly floured surface, with a floured rolling pin, roll one disk at a time to about 1/8 inch thick. With a floured, 2- to 3-inch round cutter, cut out cookies. Place about 1 inch apart on buttered 12- by 15-inch baking sheets. Gather excess dough into a ball, reroll, and cut out remaining cookies.

4. Bake in a 350° regular or convection oven until cookie edges just begin to brown, about 10 minutes. If baking two sheets at once in one oven, switch their positions halfway through baking. Let the cookies cool on sheets for 5 minutes, then use a wide spatula to transfer them to racks to cool completely.

5. Turn half the cookies bottom side up and spread each with about 1 tablespoon dulce de leche. Top with remaining cookies, bottom side down.

Place coconut in a shallow bowl. Gently squeeze each sandwich until filling begins to ooze out sides, then roll edges in coconut.

Per sandwich: 229 cal., 36% (83 cal.) from fat; 2.1 g protein; 9.2 g fat (5.7 g sat.); 35 g carbo (0.5 g fiber); 188 mg sodium; 46 mg chol.

mariadnoca

Rec: Zimtsterne (Cinnamon Stars) Cookies

Posted: Nov 8, 2005 6:58 PM

Date: Thu, 14 Nov 1996 21:58:44 GMT

From: Richard in Cincy (richardy@epcorp.com)

Zimtsterne (Cinnamon Stars) Cookies

I'm posting these with this word of warning:

These are extremely difficult to make, but if you make them, they are heavenly. This is the most popular of the approximatly 2 dozen varieties of Christmas cookies I make each year.

White-glazed cinnamon stars appear in all the Germanic lands at Christmas time. They are made from a flourless dough of ground almonds, meringue, cinnamon, and sugar. They have different flavorings depending on where they come from: Kirsch in Switzerland, Lemon zest in Austria. The dough has the texture of fluffy clouds and is extremely difficult to work with, so be warned!

Zimtsterne improve with age and should be made at least 1 month before you need them. They will keep in airtight tins for 3 months, and be quite tasty if they ever last that long.

Zimtsterne (pro: Tsimt-shtair-nuh)

(Makes about 35 3/8 inch thick stars, 1 1/2 inches in diameter)

2 cups finely ground unblanced almonds, plus

1/2 cup more as needed

1 1/2 tablespoons cinnamon

4 large egg whites

4 cups powdered sugar, sifted

1 tablespoon fresh lemon juice

1 tsp. lemon zest

Granulated sugar for rolling out

1 1/2 inch 5 or 6 point star cookie cutter

(with straight sides and edges, no fancy flutes or anything, because it will make things more difficult)

Butter and flour several baking sheets and set aside.

Combine the 2 cups of almonds with the cinnamon in a mixing bowl. Using an electric mixer, beat the egg whites until frothy and slightly thickened. Beat the powdered sugar into egg whites, 1/2 cup at a time, beating well between each addition. When all the sugar has been added, beat the mixture 5 more minutes.

Remove approximately two thirds of the egg white mixture and blend it together with the almonds. Cover the remaining egg white mixture with a damp cloth. Add the lemon juice and zest to the almond mixture and use your hand to blend all the ingredients together to form a cohesive mass. Allow the mixture to rest for 10 minutes.

To test the consistency, try rolling out (it is more like "patting" out) a small piece on a board dusted with granulated sugar (the dough itself can also be sprinkled with a small amount of sugar). If it is too sticky to handle (probably will be), add more ground almonds, by the tablespoon, until it is manageable. If the dough crumbles or falls apart, add a few drops of lemon juice and 1 tablespoon of the reserved egg whites.

When the dough has reached the proper consistency, dust a pastry board lightly with granulated sugar. Shape the dough into a flat round and dust the surface lightly with sugar. Pat the dough out into a rectangle 3/8 inch thick. Remove the cloth from the reserved egg whites. Use a metal spatula to smooth an even coating of the glaze over the entire surface of the rectangle, just enough to cover it completely with white. To smooth the surface further, dip the spatula in hot water ad run it across the glaze. Make sure you have not used up all the egg whites as you will need a small amount to glaze the scraps after they have been rerolled after you make your first cuts. Cover the egg whites again with the damp towel to prevent them from drying out.

Fill a cup with hot water. Dip your star cutter into the hot water each time you cut, leaving as little space between stars as possible. Place the stars on the prepared baking sheets, leaving 3/4 inch between each. Knead the scraps together, adding additional ground almonds so that the dough can be rolled out. Roll out, glaze, and cut as before. Allow to dry at room temperature, on the baking sheets, overnight.

Preheat the oven to 275F. Bake ONE sheet at a time in the middle of the oven for 20 to 30 minutes, or until the stars are firm and the glaze has dried. Do not allow them to color. If they are browning, prop the oven door open with the handle of a wooden spoon. Remove the stars to a wire rack to cool completely before storing, at least 1 month, in airtight tins.

Be prepared for an incredible taste experience when you sample your first Zimtsterne.

mariadnoca

Rec: Pecan Pie Cookies

Posted: Nov 8, 2005 7:02 PM

Date: Mon, 20 Nov 2000 15:07:09 GMT

From: Nicole

Recipe, Pecan Pie Cookies

Pecan Pie Cookies:

1 Cup Butter, softened

1/2 Cup sugar

1/2 cup of dark corn syrup

2 Large eggs, seperated

2 1/2 cups of all-purpose flour

1/4 cup of butter

1/2 cup powdered sugar

3 Tablespoons dark corn syrup

3/4 cups finely chopped pecans

Beat 1 cup butter and sugar at medium speed until light and fluffy. Add 1/2 cup corn syrup and egg yolks, beating well. Gradually stir in flour, cover and chill one hour. Melt 1/4 cup butter in a heavy saucepan over medium heat; stir in powdered sugar and 3 Tablespoons of corn syrup. Cook, stirring often, until mixture boils. Remove from heat and stir in pecans. Chill 30 minutes. Shape mixture by 1/2 teaspoonfuls into 1/4" balls; set aside.

Shape cookie dough into 1" balls, place two inches apart on lightly greased baking sheets. Beat egg whites until foamy; brush on dough balls. Bake at 375 degrees F for six minutes. Remove from oven and place pecan balls in center of each cookie, Bake 8-10 minutes or until lightly browned. Cool 5 minutes on paking pans; Remove to wire racks to cool completely.

These will freeze, and this is a great cookie to make ahead as it requires several steps and time to make. When I sent these into my husbands office I had over 25 requests for the recipe.

Responses

1. Nicole, are these from Southern Living magazine? If so, these are great! nt (Debbie in GA)

1. Yes, I had to ask the lady who gave me the recipe, and they are wonderful. (Nicole)

2. Nicole, approx. how many does this recipe make? Thanks! NT (Carianna in WA)

1. Southern Living says 4 1/2 dozen. nt (Debbie in GA)

mariadnoca

Rec: Oatmeal Cinnamon Chip Cookies

Posted: Nov 8, 2005 7:07 PM

Oatmeal Cinnamon Chip Cookies

1 cup butter, softened

1 cup packed light brown sugar

1/3 cup granulated sugar

2 eggs

1 1/2 teaspoons vanilla extract

1 1/2 cups all-purpose flour

1 teaspoon baking soda

2 1/2 cups quick cooking oats

1 2/3 cups Cinnamon Chips

3/4 cup raisins (I leave these out)

Heat oven to 350 degrees F.

Beat butter, brown sugar and granulated sugar in bowl until creamy. Add eggs and vanilla; beat well. Combine flour and baking soda; add to butter mixture, beating well. Stir in oats, cinnamon chips and raisins (batter will be stiff). Drop by heaping teaspoons onto ungreased cookie sheet.

Bake 10 to 12 minutes or until lightly browned. Cool 1 minute; remove from cookie sheet to wire rack.

mariadnoca

Rec: Hottendots

Posted: Nov 8, 2005 7:30 PM

Fat_head/ON: REC 4 U- M. F. K. Fisher's Hottendots

Posted: Nov 29, 2000 8:48 PM

M. F. K. Fisher's Hottendots

Hi rebecca! This recipe might be close to what you're looking for. I love these little cookies. I think in the old days cooks would compete to see just how small they could get their ginger cookies! If you make them the thickness of a pencil, I'm certainly impressed. I make mine about the size of a penny and about 1/4" thick. If you cook them right they will end up just a little bit chewy-crisp. mmm-mmm! Of course some people like them crisp - mmm-mmm,too! Making them small, you end up with too many dozen cookies to count.

M. F. K. Fisher's Hottendots

3 3/4 cups flour

1 1/2 tsp baking soda

2 Tbs ground ginger

1/2 tsp cinnamon

1/4 tsp cloves

3/4 cup unsalted butter

2 cups sugar

2 lg eggs, beaten

1/2 cup molasses (pref. dark, NOT blackstrap)

2 tsp cider or balsamic vinegar

Mix dry ingredients (I also add some freshly grated nutmeg). Cream butter and sugar. Stir in eggs, molasses and vinegar. Add dry ingredients and mix until just combined.

Pinch off small handfuls of dough and roll on board into ~1/2" thick rope. Cut rope into ~1/4" thick slices and place on greased pans about 1" apart.

Bake until soft, ~6 or 7 minutes. They will crisp some as they cool. Store in airtight container.

Do they sound good? I can hardly wait to make them- they're one of my Xmas faves.

Sylvia_in_Ottawa

From the cookie exchange. Rec: Gail's Raspberry Almond Cookies smileys/bigsmile.gif

Posted: Nov 9, 2005 1:16 AM

Gail's Raspberry Almond Cookies

My mother made these cookies when I was growing up. She always tripled the recipe so that she would have plenty to serve at her annual holiday open house. What she didn't know was that my brother and I would always get to them first.

Gail's Raspberry Almond Cookies

1/2 cup soft butter

1/3 cup sugar

1/4 tsp. salt

1/2 tsp. vanilla

1 egg separated

1 cup flour

3/4 cup chopped almonds

seedless raspberry jam

Cream butter. Add sugar, salt, vanilla, and egg yolk. Beat until light. Add flour and stir well. Roll into logs about 1 inch thick.

Wrap in wax paper and chill (usually overnight).

Slice logs. Dip pieces into egg and chopped almond. Place on greased cookie sheet. Make indent with thumb for jam and fill.

Bake about 20 minutes and 300 degrees.

CincyTessie

These are awesome! Added to my repertoire several years ago. more...

Posted: Nov 11, 2005 11:07 AM

The only change I make is to use slightly chopped slivered almonds instead of chopped to lighten them up a bit. -Tessie in Cincy

RuthSF

Rec: Black Raspberry Rugelach

Posted: Nov 9, 2005 5:53 AM

Forum Home Page: Archive Cookie 1-100

Date: Mon, 09 Dec 1996 19:37:08 GMT

From: Ruth in SF

Black Raspberry Rugelach

Makes ~16.

My favorite version of rugelach....

1/2 cup (1 stick) unsalted butter, softened

3 ounces cream cheese, softened

1/4 teaspoon pure lemon extract or 1/4 teaspoon grated lemon zest (times have changed, today I use 1/4 tsp lemon oil & the lemon zest)

1/4 teaspoon ground cinnamon

1/4 teaspoon salt

1 cup all purpose flour

Black Raspberry filling:

1/2 cup black raspberry ja