Chocolate Marshmallow Delights
1 1/2 sticks butter
2 cups sugar
6 Tbsps. cocoa
3 large eggs
1 3/4 cups self-rising flour
6 oz. miniature marshmallows
Melt butter and chocolate, then pour over sugar. Mix in eggs and flour then spread in a 9 X 13 X 2 pan. Bake at 350 for 30 mins. Spread marshmallows evenly over hot cake, then pour frosting (see below) over the top and allow to cool. Cut into 2 inch squares.
Frosting
6 oz. chocolate chips
2 cups confectioners sugar
6 Tbsps. condensed milk
Melt chips and add milk and sugar.
Peanut Butter Squares
1 cup Karo® Light or with Real Brown Sugar Corn Syrup
1/2 cup (1 stick) butter
1 cup sugar
2 1/2 cups peanut butter or 18 oz. jar
Mazola No Stick® Cooking Spray
7 oz. (about 7 cups) crispy rice or favorite ready-to-eat cereal
1 cup chocolate chips
1 cup butterscotch chips
In a large saucepan, combine Karo® syrup, sugar and butter over medium heat and bring to a boil. Reduce heat to simmer and stir in peanut butter until smooth. Remove pan from heat. Mix cereal thoroughly into peanut butter and pour into 13"x 9" pan sprayed with cooking spray. Refrigerate pan for 20 minutes.
Melt chocolate chips and butterscotch chips over low heat and spread over the hardened peanut butter and cereal mixture. Place pan back in refrigerator until hard.
Cherry Nut Thumbprint Cookies
Cook Time: 25 minutes
Chill Time: 30 minutes
Yield: 4 Dozen Cookies
1 cup (2 sticks) margarine or butter
1/2 cup sugar
1 teaspoon vanilla
1/2 cup Karo® Light Corn Syrup
2 eggs, separated
2 1/2 cups flour
1/4 teaspoon salt
2 cups finely chopped walnuts
1 can (21 oz) cherry pie filling
In large bowl with mixer at medium speed, beat margarine, sugar and vanilla until smooth. Beat in corn syrup and egg yolks. Stir in flour and salt until blended.Cover; chill 1 hour or until dough is firm. In small bowl lightly beat egg whites. Roll dough into 1-inch balls; dip in egg whites and roll in walnuts. Place 2 inches apart on greased cookie sheets. With thumb make indentation in center of each cookie. Chill 30 minutes. Bake in 325 °F oven 20 to 25 minutes or until golden. Remove to wire rack. Cool completely. Fill indentations with cherry pie filling
Russian Tea Cakes
Yield: 8 dozen
3 3/4 cups flour
1/2 teaspoons cinnamon
1 1/2 cups (sticks) margarine or butter, softened
3/4 cup Karo® Corn Syrup
1 tablespoon vanilla
2 1/4 cups ground walnuts
1 1/2 cups confectioners' sugar
In medium bowl combine flour and cinnamon; set aside. In large bowl with mixer at medium speed, beat margarine until creamy. Gradually beat in corn syrup and vanilla until well blended. Stir in flour mixture and walnuts. Cover; refrigerate 2 hours or until easy to handle. Preheat oven to 350°F. Shape rounded teaspoonfuls of dough into 2-inch long rolls. Roll into balls. Place 2 inches apart on ungreased cookie sheets. Bake 15 to 18 minutes or until bottoms are lightly browned. Remove from cookie sheets; cool completely on wire racks. Roll in confectioners? sugar. Store in tightly covered containers.
Sugar Cookies
Yield: 4 dozen
1 cup (2 sticks) margarine or butter, softened
2/3 cup sugar
1/2 cup Karo® Light Corn Syrup
1 tablespoon lemon juice
1 egg
3 1/2 cups flour
1/4 teaspoon salt
Mazola No Stick® Cooking Spray
In large bowl with mixer at medium speed beat margarine and sugar, corn syrup, lemon juice and egg until well blended. Gradually add flour and salt; beat until well mixed. Cover; refrigerate at least at least 1 hour, until dough is easy to handle. Preheat oven 350°F.
On lightly floured surface roll out dough, 1/3 at a time, to 1/8-inch thickness. Cut into desired shapes. Place on cookie sheets coated with cooking spray. Decorate as desired with colored sugar. Bake 7 to 9 minutes or until lightly browned. Remove and cool on wire racks. Store in tightly covered containers.
Walnut Crescents
Yield: 8 dozen cookies
3-3/4 cups flour
1/2 teaspoon cinnamon
1-1/2 cups (3 sticks) margarine or butter, softened
3/4 cup Karo® Light or Dark or with Real Brown Sugar Corn Syrup
1 tablespoon vanilla
2-1/4 cups ground walnuts
1-1/2 cups confectioners sugar
Combine flour and cinnamon in medium bowl; set aside. Beat margarine until creamy in large bowl with mixer at medium speed. Gradually beat in Karo® and vanilla until well blended. Stir in flour mixture and walnuts. Cover dough and refrigerate 1-1/2 to 2 hours or until easy to handle. Preheat oven to 350°F. Shape rounded teaspoonfuls of dough into 2-inch long rolls. Place 2 inches apart on ungreased cookie sheets, curving to form crescents. .Bake at 350°F for 15 to 18 minutes or until bottoms are lightly browned. Remove from cookie sheets; cool completely on wire racks. Roll in confectioners sugar. Store in tightly covered containers
DARK CHOCOLATE-ALMOND CRISPS
2 DOZEN
2 oz. premium dark chocolate
6 T. butter
¾ c. sugar
1 lg. egg
¾ t. vanilla extract
¼ t. almond extract
1 ½ c flour
¼ c. cocoa
½ t. baking soda
1/8 t. salt
¼ c. chopped almonds, toasted
Melt chocolate. Beat butter and sugar; add egg and extracts. Add chocolate. Sift dry ingredients. Add. Divide dough in half; form 2 flattened disks. Wrap and chill 4 hours. Let stand 10 minutes roll 1/8-inch thick; cut; 2-inch each apart on parchment lined sheets. Chill on sheets 10 minutes. Bake 350 F. 13 to 15 minutes. Cool on sheets 2 to 3 minutes. Store airtight up to one week.
SNICKERDOODLES
MAKES 3 ½ DOZEN
2 T. sugar
2 t. cinnamon
½ c. margarine
1 ½ c. sugar
2 lg. eggs
2 ¾ c. flour
2 t. cream of tartar
1 t. baking soda
¼ t. salt
Combine sugar and cinnamon; set aside. Cream margarine and sugar; add eggs one at a time. Combine dry ingredients; add. Shape into 1-inch balls; roll in cinnamon/sugar. Place 2-inches apart on foil lined sheets. Bake 350 F. 8 to 10 minutes or until lightly browned. Cool on racks.
CHOCOLATE-FILLED HAZELNUT COOKIES
3/4 c. hazelnuts, toasted, any loose skins rubbed off in a kitchen towel, and cooled
1 c. confectioners sugar
1 stick (1/2 c.) unsalted butter, well softened
1/4 t. finely grated fresh lemon zest
1/8 t. salt
1 c. cake flour (not self-rising)
3 oz. fine-quality bittersweet chocolate (not unsweetened; preferably 70% cacao), chopped
Put oven rack in middle position and preheat oven to 350 F. Line 2 or 3 baking sheets with parchment paper. Grind nuts with confectioners sugar in food processor until powdery (be careful not to process to a paste). Beat together butter, zest, salt, and nut mixture in a large bowl with a rubber spatula or wooden spoon until creamy, then add flour, stirring until just incorporated (do not overwork). Roll level 1/2 t. dough into tiny balls (the size of marbles) and arrange 1 inch apart on baking sheets. Bake, 1 sheet at a time, until very pale golden, 12 to 14 minutes, then slide parchment with cookies onto a rack to cool completely. Melt chocolate in a metal bowl set over a saucepan of barely simmering water, stirring occasionally, until smooth. Spoon melted chocolate into a small plastic bag and seal bag, forcing out excess air. Snip off 1 bottom corner of bag with scissors to form a small hole. Pipe a small mound (about 1/8 t.) of melted chocolate onto flat sides of 10 cookies, then top with 10 more cookies, pressing flat sides together to help adhere. Repeat procedure with remaining cookies.
NOTE: Cookies can be baked and cooled, but not filled, 1 week ahead and kept in an airtight container at room temperature. Filled cookies are best eaten the same day, but leftovers keep in an airtight container at room temperature 2 days.
Makes 50 to 60 assembled cookies.
DOUBLE CHOCOLATE CHIP COOKIES
MAKES 3 DOZEN
½ c. unsalted butter, room temp
½ c. sugar
½ c. brown sugar
1 large egg
1 t. vanilla extract
1 ½ c. flour
¼ c. cocoa
½ t. baking soda
½ t. baking powder
½ t. salt
½ c. milk chocolate chips
½ c. semisweet chips
Preheat oven to 350 F. Cream butter and sugars on high speed; reduce to medium and add vanilla and egg. Sift dry ingredients; beat in on low until fully incorporated. Fold in chips. Form into 1 ½-inch balls. Place on lined baking sheets, 2-inches apart. Bake until centers are set, about 12 minutes. Let cool on racks for 5 minutes before removing.
EASY LINZER THUMBPRINTS
MAKES 30 COOKIES
1/2 c. almonds
2 c. flour
1/2 t. salt
2/3 c. confectioners' sugar
1/2 t. ground ginger
1 c. Butter flavor Crisco or 1 Butter Flavor Crisco stick
2 t. vanilla extract
Seedless red raspberry jam
Preheat oven to 350 F. Process almonds in a food processor bowl fitted with steel blade, until fine. Add flour, salt, confectioners' sugar and ginger. Pulse to blend.
Pinch Crisco into walnut sized pieces into work bowl. Pulse to blend. Add vanilla and process for 1 minute or until completely blended. Roll 1 T. size balls onto an ungreased cookie sheet. Indent each ball with thumb. Fill each cavity with 1/4-1/2 t. jam. Bake 25 to 30 minutes. Cool completely and store airtight.
125 WAYS WITH BASIC BUTTER COOKIES
¾ c. unsalted butter
1 c. sugar
1 egg
1 t. vanilla extract
2 ½ c. sifted flour
1 t. baking powder, sifted
½ t. salt
½ c. coarse sugar, for dipping
Heat oven to 375 F. Beat butter and sugar; add egg and vanilla. Add dry ingredients. Add a flavoring from Group A, shape as in Group B, or take a hint from Group C.
Place 2-inches apart on parchment-lined sheets and bake 10 minutes or until golden brown. Transfer to rack to cool. Decorate as desired. If, desired, press each cutout with palm of hand or bottom of glass before baking.
GROUP A - FLAVORINGS:
½ t. almond extract OR 1 t. cinnamon OR ½ t. nutmeg OR ¼ c. ground almonds OR
½ t. anise seeds.
GROUP B - SHAPINGS, ETC.:
CUTOUT: roll ¼ inch thick, chill and bake.
FILLED: Cutout, cut small center from half of cookies. Bake. Spread jam on full pieces and top with cutout pieces.
THUMBPRINT: Press thumb into centers; fill with jam and bake.
ICEBOX: Roll into log and freeze; brush with egg wash; slice and bake.
CRESCENT: Roll into 1 ½ X ½-inch logs. Form into crescents and bake.
GROUP C - DECORATING STYLES:
Decorate cutouts with royal icing.
Dust filled cookies with confectioners? sugar before pressing together.
Thumbprints can be rolled in nuts before baking or dusted with confectioners? sugar after baking.
Icebox cookie dough can be dyed with food coloring or rolled in colored sugar before baking.
Crescents can be topped with confectioners? sugar glaze and/or drizzled with melted chocolate.
ROYAL FROSTING
3 lb. confectioners? sugar
½ c. plus 1 T. meringue powder
1 1/8 c. water
Beat 5 minutes, until fluffy and thick. Pipe on cookies. Thin with water if needed.
MOLASSES SUGAR COOKIES
MAKES 4 DOZEN
1 stick margarine or butter
¼ c. shortening .
1 c. sugar
¼ c. molasses
1 egg
2 c. flour
2 t. baking soda
½ t. each cinnamon, cloves, and ginger
½ t. salt
Granulated sugar
In large bowl, cream shortening, butter, and sugar. Add molasses and egg. Sift together flour, spices, and salt. Mix well; cover and chill. Form 1" balls; roll in sugar; place on greased cookie sheet 2-inches apart. Bake at 350° for 6-10 minutes.
1001 COOKIE MIX
A single master cookie mix recipe from which to make 14 different kinds of cookies.
5 c. flour
3 3/4 c. sugar
2 T. baking powder
2 t. salt
1 1/2 c. plus 2 T. butter or margarine, softened
Spoon flour into measuring cup and level with spatula. Put in large bowl with at least 4 quart capacity. Measure sugar, baking powder and salt into flour. Stir until thoroughly blended. Add butter and use pastry blender or clean hands to work into dry ingredients until mixture resembles coarse meal. Makes 10 cups.
Tips for best results: Store covered in airtight container in refrigerator or freezer. Do not press down. Use mix at room temperature.
1001 CHOCOLATE BROWNIES
Just one of the many different types of cookies made from the master cookie mix.
1 pkg. (12 oz.) semisweet chocolate chips, divided
2 c. 1001 Cookie Mix
2 eggs
1 t. vanilla
1 c. chopped nuts, divided
Preheat oven to 350 F. Grease 8 or 9-inch square baking pan. Melt 1 c. chocolate chips in small heavy saucepan over low heat. When chips begin to melt, remove from heat; stir. Return to heat for a few seconds at a time, stirring until smooth. Let cool 5 minutes. Combine in large bowl, melted chocolate, cookie mix, eggs and vanilla. Beat until well blended. Stir in 1/2 c. nuts. Spread evenly into prepared baking pan. Bake for about 20 minutes. Do not overbake. Cool slightly. Meanwhile, in saucepan, melt remaining chocolate. Cool 5 minutes. Spread over baked brownies. Press remaining nuts into top. Cut into squares. Makes 16 brownies.
1001 CHOCOLATE CHIP COOKIES
Just one of the many different types of cookies made from the master cookie mix.
2 c. 1001 Cookie Mix
1/2 c. brown sugar
1 egg
1 t. vanilla
1 pkg. (6 oz.) semisweet chocolate chips
1/2 c. chopped nuts
Preheat oven to 375F. Grease cookie sheets. In large bowl, mix together cookie mix, brown sugar, egg and vanilla. Stir in chocolate chips and nuts. Drop dough by slightly rounded teaspoons onto prepared cookie sheet 2 inches apart. Bake for 12-15 minutes until lightly browned. Cool on wire rack. Makes about 36 cookies.
1001 CHOCOLATE PINWHEEL COOKIES
Just one of the many different types of cookies made from the master cookie mix.
4 c. 1001 Cookie Mix
1 1/2 t. vanilla
1 egg
3 T. cocoa
Preheat oven to 375F. Grease cookie sheets. In large bowl, mix together all ingredients except cocoa. Divide dough in half. Add cocoa to one-half dough. Cover and chill doughs separately. Roll dough separately on floured board into 2 rectangles about 1/4-inch thickness. Top one with the other and press together with a rolling pin. Roll up lengthwise, jelly roll fashion. Chill until firm. Cut rolls into 1/8-inch slices and bake on prepared cookie sheet for about 6 minutes. Cool on wire rack. Makes about 48 cookies.
1001 CINNAMON OATMEAL RAISIN COOKIES
Just one of the many different types of cookies made from the master cookie mix.
2 c. 1001 Cookie Mix
1/2 c. butter or margarine, softened
1/3 c. dark brown sugar
1 egg
1 t. vanilla
1 t. cinnamon
3 c. oats
1 c. raisins
CINNAMON SUGAR:
1/2 c. sugar
1/2 t. cinnamon
Preheat oven to 375 F. Grease cookie sheets. In large bowl, mix together cookie mix, butter, brown sugar, egg, vanilla and cinnamon. Stir in oats and raisins. Drop dough by slightly rounded teaspoons onto prepared cookie sheet 2 inches apart. Sprinkle with cinnamon sugar. Bake about 10-12 minutes. Do not brown. Let cool 2 minutes and remove to rack to cool. Makes 36 cookies. CINNAMON SUGAR: In a small bowl, combine sugar with cinnamon.
NUT COOKIES
Just one of the many different types of cookies made from the master cookie mix.
3 c. 1001 Cookie Mix
1 T. grated orange rind
1 t. cinnamon
1 egg
1 c. fresh cranberries, coarsely chopped
3/4 c. chopped nuts
Extra sugar for rolling cookies in
Preheat oven to 375 F. Grease cookie sheets. In large bowl, mix together cookie mix, orange rind, cinnamon and egg. Stir in cranberries and nuts. Shape into 1-inch balls and roll in granulated sugar to coat lightly. Place 3 inches apart on prepared cookie sheet. Bake for about 12 minutes or until lightly browned around edges. Remove at once to wire racks. Makes about 48 cookies.
1001 FUDGE BALLS
Just one of the many different types of cookies made from the master cookie mix.
2 c. 1001 Cookie Mix
1/2 c. plus 2 T. cocoa
1 egg
2 T. milk
Confectioners? sugar to roll cookies in
Preheat oven to 375 F. In large bowl, mix together all ingredients except confectioners,
? sugar. Shape into 1-inch balls and roll in confectioners sugar to coat lightly. Place 1-inch apart on ungreased cookie sheets. Bake for about 8 minutes. Cool on wire rack. Makes about 36 balls. Fudge balls may be rolled in chopped nuts or granulated sugar, or drizzled or dipped in melted chocolate after cooled.
1001 GINGERY SNAPS
Just one of the many different types of cookies made from the master cookie mix.
4 c. 1001 Cookie Mix
1 T. ground ginger
1 t. cinnamon
1 egg
1/4 c. dark molasses
Extra sugar to roll cookies in
Preheat oven to 350 F. Grease cookie sheets. In large bowl, mix together all ingredients except sugar. Drop dough by slightly rounded teaspoons into small bowl of sugar. Roll to coat lightly. Place 2 inches apart on greased cookie sheet. Bake 12-15 minutes. Do not brown. Let cool 2 minutes and remove to rack to cool. Makes 48 cookies.
VARIATION: GINGERBREAD MEN: Prepare Gingery Snaps dough. Divide in half. Cover and chill 1 hour or until dough is easy to handle. Roll dough, half at a time on floured board to 1/8-inch thickness. Cut into Gingerbread Men using cookie cutters. Arrange cutouts 1 inch apart on prepared cookie sheet. Sprinkle with sugar. Bake at 375 F for 8-10 minutes. Do not brown. Cool on wire rack. Makes 48 cookies.
1001 HOLIDAY COCONUT SQUARES
Just one of the many different types of cookies made from the master cookie mix.
3 c. 1001 Cookie Mix
2 eggs
1 T. lemon rind
1 c. shredded coconut
3/4 c. finely chopped pecans or walnuts
1/4 c. each finely chopped red and green candied cherries
Extra sugar for sprinkling on squares
Preheat oven to 350 F. Generously grease a 13 X 9 X 2-inch baking pan. In large bowl, mix together cookie mix, eggs and lemon rind. Stir in coconut, pecans and cherries. Spread in prepared baking pan. Bake 20-25 minutes. When done, center should spring back when pressed lightly. While warm, cut into 1-½-inch squares. Sprinkle with sugar. Makes 48 squares. If desired, use 1/2 c. of either red or green cherries instead of 1/4 c. of each.
DATE NUT BARS
Just one of the many different types of cookies made from the master cookie mix.
3 c. 1001 Cookie Mix
2 eggs
1/4 c. orange juice
1 T. grated orange rind
1 c. coarsely chopped dates
1 c. finely chopped nuts
Extra sugar to sprinkle on bars when done
Preheat oven to 350 F. Generously grease 13 X 9 X 2-inch baking pan. In large bowl, mix together cookie mix, eggs, orange juice and orange rind. Stir in dates and nuts. Spread into prepared pan. Bake about 25 minutes. While warm, cut into 1-1/2" squares. Sprinkle with sugar. Makes 48 squares.
1001 ORANGE DELIGHTS
Just one of the many different types of cookies made from the master cookie mix.
3 c. 1001 Cookie Mix
1/2 c. finely ground almonds
2 eggs
1 c. sugar
2 T. flour
1 T. orange juice
1 t. grated orange rind
Extra confectioners? sugar for sprinkling on squares when done
Preheat oven to 350 F. Grease 8-inch square baking pan. MAKE CRUST: In small bowl, mix together cookie mix and almonds. Press into prepared baking pan. Bake for 15 minutes. Do not brown. MAKE FILLING: In bowl, mix together eggs, sugar, flour, orange juice and rind. Spread evenly over crust. Bake 25 minutes longer or until top is set. Cool on wire rack in pan. Cut into squares while still warm. Sprinkle with confectioners sugar. Makes 16 squares.
PEANUT BUTTER COOKIES
Just one of the many different types of cookies made from the master cookie mix.
3 c. 1001 Cookie Mix
3/4 c. peanut butter
1 egg
Preheat oven to 375 F. Grease cookie sheets. In large bowl, mix together all ingredients. Shape dough into 1-inch balls. Place 2 inches apart on prepared cookie sheet. Flatten in crisscross pattern with fork dipped in flour. Bake about 10 minutes or until edges are lightly browned. Cool slightly; remove from cookie sheet and cool on wire rack. Makes about 48 cookies.
VARIATION: PEANUT BUTTER STARS: Roll balls in sugar. Place about 2 inches apart on greased cookie sheet; do not flatten. Bake until edges are lightly browned, about 10 minutes. Immediately press 1 milk chocolate star firmly in each cookie. Cool slightly; remove from cookie sheet and cool on wire rack. Makes about 4 dozen cookies.
VARIATION: PEANUT BUTTER AND JELLY COOKIES: Shape dough into 1 inch balls. Place about 2 inches apart on greased cookie sheet. Bake about 10 minutes. Remove from oven and flatten with a spatula. Cool slightly before removing from cookie sheet; cool completely on wire rack. Put cookies together in pairs with jelly. Makes 24 sandwich cookies.
1001 PECAN BALLS
Just one of the many different types of cookies made from the master cookie mix.
3 c. 1001 Cookie Mix
1 pkg. (3 oz.) cream cheese, softened
1 egg
1 t. vanilla
1 1/2 c. finely chopped pecans
Confectioners? sugar to roll cookies in when done
Preheat oven to 350 F. Grease cookie sheets. In large bowl, mix together cookie mix, cream cheese, egg and vanilla. Stir in pecans. Shape into 1-inch balls. Place on prepared cookie sheet 1 inch apart. Bake about 15 minutes. Remove from oven and while still warm, roll in confectioners sugar to coat lightly. Cool on wire rack. Makes about 36 balls.
1001 SUGAR COOKIES
Just one of the many different types of cookies made from the master cookie mix.
4 c. 1001 Cookie Mix
1 1/2 t. vanilla
1 egg
Extra sugar to sprinkle on cookies
Preheat oven to 375 F. Grease cookie sheets. Mix together in large bowl all ingredients except sugar. Divide dough in half. Cover and chill 1 hour or until dough is easy to handle. Roll dough, half at a time on floured surface to 1/8-inch thickness. Cut into desired shapes using cookie cutters. Arrange cutouts 1 inch apart on prepared cookie sheets. Sprinkle with granulated sugar. Bake for 8-10 minutes. Do not brown. Cool on wire rack. Decorate as desired. Makes 4 dozen.
1001 LEMON SUGAR COOKIES
Just one of the many different types of cookies made from the master cookie mix.
4 c. 1001 Cookie Mix
1 egg
1 T. grated lemon rind
1 T. lemon juice
Extra sugar to sprinkle on cookies
Preheat oven to 350 F. Grease cookie sheets. In large bowl, mix together all ingredients except sugar. Divide dough in half. Shape each half into a roll about 1-1/2 inches in diameter. Wrap and chill hour or until dough is easy to handle. Cut rolls into 1/8-inch slices. Place 1 inch apart on prepared cookie sheet. Sprinkle with granulated sugar. Bake for about 8 minutes. Do not brown. Cool on wire rack. Makes about 48 cookies.
STARBUCK?S ITALIAN DATE THUMBPRINTS
These versatile, soft, buttery cookies are as fun to make as they are to eat. They can also be made in a chocolate version by substituting 2 tablespoons of cocoa for the flour. For a dressier presentation, add 1 teaspoon of Turkish (finely) ground coffee, form into balls, roll into confectioners? sugar following baking for miniature Italian wedding cakes.
MAKES ABOUT 3 DOZEN
1 c. plus 1 T. flour
3 1/2 T. potato flour
1 t. baking powder
1/8 t. salt
1/2 c. chopped dates
1/2 c. hot double-strength Starbucks Christmas Blend or other dark roast coffee
1/2 c. unsalted butter, room temperature
1/4 c. plus 2 T. sugar
1 egg
1 T. milk
1 t. vanilla extract
1/2 c. orange marmalade
Preheat oven to 375 F. Line baking sheets with parchment paper or lightly grease. Sift together flour, potato flour, baking powder and salt; set aside. Soak dates in hot coffee for at least 30 minutes. Drain coffee but reserve 1 teaspoon of the liquid. Cream butter and sugar until light and fluffy. Add egg, milk, reserved coffee and vanilla; mix until blended. Add dates into the flour mixture and toss just to coat lightly. Add to creamed mixture and mix until smooth. Form approximately 2 T. of dough into a ball. Make an indentation in center and place at least 3" apart. Fill each indentation with 1/2 t. orange marmalade. Bake for 12 to 15 minutes or until lightly golden. Cool thoroughly on racks before serving.
CRANBERRY-PECAN RUGALACH
MAKES 64 PASTRIES
1 c. butter
8 oz. cream cheese
½ c. sugar
2 ¾ c. flour
½ t. salt
CRANBERRY-PECAN FILLING (recipe follows)
1 large egg, lightly beaten
½ c. sparkling sugar
Beat butter and cream cheese until creamy; gradually add sugar, beating until fluffy. Stir in flour and salt. Divide into 8 equal portions; flatten each to a disk, wrap each in plastic wrap and chill for 8 hours. Rolling one portion at a time, roll into 8-inch circles. Spread with 3 T. filling, leaving a ½-inch border. Cut into wedges and roll. Place point side down on lightly greased sheets. Brush with egg; sprinkle with sparkling sugar. Bake at 350 F. for 20 minutes or until golden brown. Remove to racks to cool.
CRANBERRY-PECAN FILLING:
MAKES 1 ½ C.
¾ c. sugar
2/3 c. chopped pecans, toasted
2/3 c. finely chopped sweetened dried cranberries (or apricots)
½ c. butter, melted
1 ½ t. cinnamon
¾ t. allspice
Combine.
PECAN CRESCENTS
MAKES 5 DOZEN
Sift the confectioners? sugar AFTER measuring, but sift the flour BEFORE measuring.
1 c. pecan halves, toasted
1 c. butter
¾ c. confectioners? sugar, sifted
2 t. vanilla extract
2 ½ c. flour
Confectioners? sugar
Pulse pecans until they are coarse like sand. Beat butter, confectioners? sugar until creamy. Stir in vanilla and pecans. Gradually add flour, beating until a soft dough forms. Beat on low until just combined. Cover and chill 1 hour. Divide dough into 5 portions; divide each portion in 12 pieces. Roll into 2-inch logs, curving to form crescents. Place on ungreased sheets. Bake 350 F. 10 to 12 minutes or until lightly browned. Cool 5 minutes. While warm, roll in confectioners? sugar.
Viennese Crescents
1/4 vanilla bean
1 cup confectioners' sugar
1 cup walnut meats
1 cup butter, at room temperature
3/4 cup granulated sugar
2 1/2 cups flour, all-purpose, sifted
1. Chop the vanilla bean. Pound it in a mortar or pulverize it in an electric blender with about one tablespoon of the sugar. Mix with the remaining confectioners' sugar. Cover and let stand, preferably overnight. Reserve while cookies are baked.
2. Preheat the oven to moderate (350 degrees F).
3. Cut the walnuts with a sharp knife into very small pieces. Pound the pieces to a paste, using a mortar and pestle.
4. With a wooden spoon or the fingers, mix the walnuts, butter, granulated sugar and flour to a smooth dough. shape the dough, about a teaspoon at a time, into small crescents, about one and one-half inches in diameter.
5. Bake on an ungreased cookie sheet until slightly browned, or 15 to 18 minutes. Cool one minute. While still warm, roll the cookies in the prepared vanilla sugar.
ALL-PURPOSE BUTTER COOKIES
16 tablespoons unsalted butter at cool room temperature
1 cup superfine sugar (or granulated sugar, processed to fine texture in a food processor)
1/2 teaspoon salt
1 egg yolk
1 whole egg
2 teaspoons vanilla extract
2 1/2 cups bleached all-purpose flour
Decorating Glaze (optional)
Cream butter, sugar and salt with an electric mixer at medium speed until light and fluffy. Add yolk, beat well, then add whole egg and vanilla; continue beating until well incorporated. Add flour and beat on low speed until flour is just mixed. Divide dough in half and wrap in plastic. Refrigerate until firm, at least 1 hour. (Dough can be refrigerated for up to 2 days or double-wrapped and frozen for up to 1 month.) Adjust oven racks to upper and lower-middle positions and preheat oven to 375 degrees F. Line 2 baking sheets with parchment paper. Remove one disk of dough from refrigerator and cut in half. Return unused portion to refrigerator. Lightly flour work surface; roll dough to 1/8 inch thick, using a spatula to loosen dough and lightly sprinkling work surface with flour as needed. Using a cookie cutter, cut dough into desired shapes. Place 1/2 inch apart on cookie sheets. Or form dough into balls, using about 1 tablespoon for each, and flatten with a greased bottom of a glass, dipped in flour from time to time. Bake cookies, rotating sheets halfway through baking, until golden brown, 6 to 8 minutes. Use a thin-bladed spatula to transfer them immediately to a cooling rack. Cool to room temperature. Repeat rolling, cutting and baking with remaining dough. Decorate cooled cookies, if desired, and transfer to an airtight container where they can be stored for up to 3 weeks.
STAINED GLASS COOKIES
MAKE 36 COOKIES
½ c. butter
½ c. sugar
¼ t. salt
1 egg
1 ½ t. light corn syrup
1 t. finely shredded lemon peel
1 t. lemon extract
1 ¾ c. flour
3 oz. assorted fruit-flavored hard candy, finely crushed by color
Beat butter; add sugar and salt; beat. Beat in egg, corn syrup, peel and extract. Beat in as much flour as possible; stir in remaining flour. Divide in half and if necessary, wrap and refrigerate for 30 minutes. Roll 1/8-inch thick. Cut into desired 2 ½ - 3-inch shapes. Place 1-inch apart on foil-lined sheets. Cut small shapes out of centers of cookies. Spoon some crushed candy into each center cutout completely filling to thickness of cookie. Bake in preheated 375 F. for 7 to 8 minutes or until lightly browned. Transfer cookie sheet to rack to cool cookies. Carefully remove with metal spatula.
SNOWMEN SHORTBREAD COOKIES
MAKES ABOUT 50 COOKIES
2 c. unsalted butter
1 ½ c. confectioners? sugar, sifted
1 T. vanilla
1 t. baking powder
½ t. salt
4 c. flour
1 T. finely shredded tangerine or orange peel
Confectioners? Sugar Icing (recipe follows)
Beat butter; add sugar, vanilla, powder and salt; beat in as much flour as possible; stir in remaining flour with peel. Divide dough in half; if necessary, cover and chill 30 minutes. Roll ¼-inch thick; cut into snowmen shapes. Place 1-inch apart on ungreased sheets. Bake at 350 F. about 12 minutes or until edges and bottoms are a very light brown. Cool and frost and decorate.
CONFECTIONERS? SUGAR ICING:
2 c. confectioners? sugar, sifted
½ t. vanilla
2 T. milk
Add additional milk, if needed, 1 t. at a time.
CUPCAKE COOKIES
1 pkg. (14.4 oz.) graham cracker crumbs (3 ½ c. finely crushed graham crackers)
1 c. brown sugar
1 c. whipping cream
½ c. unsalted butter, melted
1 c. semisweet chocolate morsels
1 c. chopped pecans
1 c. chopped walnuts
Preheat oven to 375 F. Combine crumbs, sugar, cream and butter; stir in morsels and nuts until blended. Shape into 1-inch balls (about 1 T. dough). Place into miniature paper liners; place on baking sheet. Bake 10 minutes or until done, Let cool 1 minute on sheet before removing to rack to cool. Makes about 5 dozen.
CHOCOLATE WEDDING CAKES
½ c. confectioners? sugar
2 T. cocoa
½ c. butter or margarine
¾ c. flour
¼ c. sugar
¼ c. cocoa
1 t. vanilla extract
1 c. finely chopped pecans
Sift together confectioners? sugar and 2 T. cocoa; set aside. Beat butter until creamy; add flour, ¼ c. sugar, ¼ c. cocoa and vanilla; beat until blended. Stir in pecans. (Dough will be stiff.) Shape into 1-inch balls; place on ungreased sheets. Bake at
400 F. for 10 minutes. Remove to racks and cool slightly. Roll warm cookies in confectioners? sugar mixture; cool completely on racks. Makes 2 dozen.
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