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Post by goodcookin on Nov 28, 2005 12:59:45 GMT -5
Santa's Whiskers
Makes 5 Dozen.
1 cup butter or margarine 1 cup sugar 2 tablespoons milk 1 teaspoon vanilla or rum extract 2 1/2 cups sifted all-purpose flour 3/4 cup finely chopped red and green candied cherries 1/2 cup finely chopped pecans 3/4 cup flaked coconut
In mixer bowl, cream together butter or margarine and sugar, blend in milk and vanilla. Stir in flour, candied cherries and nuts.
Form into 2 rolls, each 2 inches in diameter and 8 inches long. Roll in coconut. Wrap and chill several hours or overnight. Slice 1/4 inch thick, place on ungreased cookie sheet. Bake in 375 degree oven for 12 minutes or until edges are golden.
Spritz
Makes approximately 12 dozen.
1 pound butter 2 cups sugar 1 egg 1 teaspoon vanilla 1 teaspoon baking powder 1/4 teaspoon salt 4 1/2 cup flour
Cream butter and sugar together. Beat egg into butter mixture. Add vanilla. Sift salt and baking powder with flour and work into the mix.
Put dough into cookie press and force through onto ungreased baking sheet. Bake in 375 degree oven 8 to 10 minutes until done but not brown on top.
Gingersnaps
Makes approximately 5 dozen.
3/4 cup shortening 1 cup brown sugar 1/4 cup molasses 1 egg 2 1/4 cups sifted all-purpose flour 2 teaspoons baking soda 1/2 teaspoon salt 1 teaspoon ground ginger 1 teaspoon ground cinnamon 1/2 teaspoon ground cloves
Cream shortening, brown sugar, molasses and egg till fluffy. Sift together dry ingredients and stir into molasses mixture.
Form into small balls. Roll in granulated sugar, place 2 inches apart on greased cookie sheet. Bake in 375 degree oven for 10 minutes.
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Post by goodcookin on Nov 29, 2005 10:05:11 GMT -5
Pecan Pie Bars
Makes approximately 48 bars.
Filling: 4 eggs 1 1/2 cups Karo Light or Dark corn syrup 1 1/2 cups sugar 3 tablespoons butter or margarine, melted 1 1/2 teaspoons vanilla 2 1/2 cups pecan halves or coarsely chopped pecans
Cookie Crust: 2 1/2 cups flour 1 cup cold butter, cut into pieces 1/2 cup sugar 1/2 teaspoon salt
Cookie Crust: Preheat oven to 350 degrees. Spray 15x10x1-inch baking pan with nonstick cooking spray. In large bowl, combine all cookie crust ingredients. Beat with mixer at medium speed, until mixture resembles fine crumbs, press firmly into prepared pan.
Bake 20 to 23 minutes or until golden brown. Top with filling; finish baking as directed below.
Filling: In large bowl beat eggs, corn syrup, sugar, butter and vanilla until well blended. Stir in pecans. Immediately pour over hot crust, spread evenly.
Bake 25 minutes or until filling if firm around edges and slightly firm in center. Cool completely. Cut into 2x1-1/2 inch bars.
Lemon Pie Cookies
Makes approximately 20 bars.
Crust: 1 cup flour 1/2 cup butter 1/4 cup powdered sugar
Filling: 2 eggs, slightly beaten 3 to 4 tablespoons lemon juice 1/2 teaspoon baking powder 1 cup sugar 2 tablespoons flour 1/4 teaspoon salt
Blend together 1 cup flour, butter and powdered sugar. Press into bottom of 9x9-inch pan. Bake for 15 minutes in 350 degree oven. Cool. Mix together the filling ingredients and pour over the cooled, partially baked crust.
Bake 25 minutes. Sprinkle with powdered sugar while still warm. Cut into bars when cool.
Double Dairy Bars
Makes approximately 4 dozen bars.
Crust: 1 cup butter 2 cups firmly packed brown sugar 2 eggs 1 teaspoon vanilla 1 1/2 cups flour 1 teaspoon baking soda 1 teaspoon salt 2 cups quick oatmeal
Filling: 1 can sweetened condensed milk 1 8 ounce package cream cheese, softened 1 teaspoon vanilla
Frosting: 2/3 cups chocolate chips, melted 1/3 cup reserved cream cheese filling milk to spreading consistency
Crust: Cream together butter and brown sugar, blend in eggs and vanilla. Incorporate all dry ingredients and spread in the bottom of an ungreased 15x10x1-inch jelly roll pan.
Filling: Beat cream cheese until fluffy, add sweetened condensed milk and vanilla, beating well. Set aside 1/3 cup of this mixture and spread remainder on top of the crust. Bake in a 350 degree oven for 25 minutes or until lightly browned and springs back to the touch.
Frosting: Combine above ingredients and spread on bars while still warm. Sprinkle with 3/4 cup of chopped walnuts. Keep refrigerated.
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Post by goodcookin on Nov 30, 2005 10:25:40 GMT -5
Candy Cane Cookies
Makes approximately 2 dozen.
1/2 cup margarine or butter, softened 1/2 cup shortening 1 cup confectioners sugar 1 egg 1 1/2 teaspoon almond extract 1 teaspoon vanilla 2 1/2 cup flour 1 teaspoon salt 1/2 teaspoon red food color 1/2 cup crushed peppermint candy 1/2 cup granulated sugar
Cream together butter or margarine and shortening, blend in confectioners sugar. Mix in egg, almond and vanilla extracts. Work in flour and salt. Divide dough in half and mix red food color into one half. Chill overnight.
Taking approximately 1 teaspoonful of each color, roll into 3 inch long ropes, about 1/4 inch in diameter. Wrap ropes around each other in candy cane pattern, place on an ungreased cookie sheet in the shape of a candy cane. (These will spread some so leave some room between cookies.)
Bake in a 375 degree oven for 9 minutes. Combine the crushed peppermint candy with the granulated sugar and sprinkle over cookies warm from the oven.
Chocolate Revel Bars
Cookie Base: 1 cup butter 2 cups brown sugar 2 eggs 2 teaspoons vanilla 2 1/2 cups sifted flour 1 teaspoon baking soda 1 teaspoon salt 3 cups quick oatmeal
Chocolate Filling: 12 ounce package semi-sweet chocolate chips 15 ounce can sweetened condensed milk 2 tablespoons butter 1/2 teaspoon salt 1 cup chopped walnuts 2 teaspoons vanilla
Cookie Base: Cream butter and sugar until light and fluffy. Mix in eggs and vanilla. Sift together the flour, soda and salt. Mix quick oats with flour mixture. Add dry ingredients to the creamed mixture.
Spread 2/3 of the oatmeal mixture in the bottom of a 15x10x1-inch jelly roll pan. Cover with the following chocolate mixture. Dot with remaining oatmeal. Bake in 350 degree oven for 25 to 30 minutes.
Chocolate Filling: Mix chocolate chips, sweetened condensed milk, butter and salt together in the top of a double boiler and melt. When smooth, add the nuts and vanilla.
Chocolate Carmel Chews
Makes approximately 32 bars.
Caramel Topping: 1 cup sugar 1/2 cup corn syrup (use a greased liquid measuring cup) 1 1/2 tablespoons unsalted butter 3/4 cup heavy cream 1 teaspoon vanilla
Cookie Base: 1 cup flour 1 cup quick oats 3/4 cup firmly packed light brown sugar 1/2 teaspoon baking soda 1/8 teaspoon salt 12 tablespoons unsalted butter, melted 2 (3-ounce) bars bittersweet or semi-sweet chocolate, chopped into 1/2 inch pieces 1 cup coarsely chopped walnuts
Caramel Topping: Have a long-handled ladle and a greased 2 cup heatproof measure ready near the range. In a heavy, medium size saucepan, preferably with a nonstick lining, combine the sugar and corn syrup and cook over medium-low heat, stirring constantly, until boiling.
Stop stirring and continue boiling until the mixture caramelized to a deep amber (a candy thermometer will read 370 degrees). Immediately remove the pan from the heat and add the butter and cream, using the ladle to pour in the cream gradually to avoid spattering.
Return the caramel to the range and continue boiling on medium-high heat for about 1 1/2 minutes or until a candy thermometer reads 240 degrees or the caramel is reduced to 1 1/2 cups.
Immediately pour the caramel into the prepared cup and allow it to cool for a least 10 minutes or up to 1 hour (the caramel should still be pourable). Stir in the vanilla extract after 10 minutes.
Cookie Base: Butter or grease only the sides of a 13 x 9-inch pan and set aside.
In a large mixing bowl, at medium speed, beat together the flour, oats, brown sugar, baking soda and salt for about 3 minutes, or until well mixed. At low speed, beat in the melted butter. Scrape the mixture into the prepared pan and pat it in to coat the bottom evenly.
Bake for 10 minutes in a 350 degree oven. Remove the pan from the oven and evenly sprinkle on the chocolate pieces and walnuts. Drizzle the caramel mixture evenly on top and return the pan to the oven for 20 minutes more, or until bubbling. (The caramel will bubble, coating most of the surface.)
Allow the chews to cool completely in the pan on a wire rack. Use a small metal spatula or pancake turner to dislodge the sides and invert the chews onto a plastic wrap covered cookie sheet. Re-invert it onto a cutting surface and cut it lengthwise into 4 strips (each about 2 inches wide) and then crosswise into 8 strips (about 1 1/2 inches wide). Place on paper towels for at least 15 minutes to absorb the excess butter.
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Post by goodcookin on Dec 1, 2005 10:54:53 GMT -5
Maple Macadamia Nut Bars
Makes 32 2-inch by 1 1/2-inch bars.
1/2 cup sugar 8 tablespoons unsalted butter 2 large egg yolks (cold) 1 teaspoon vanilla extract 1 1/2 cups flour
Filling: 1 1/2 cups unsalted macadamia nuts, very coarsely chopped 1 cup dark brown sugar 5 tablespoons unsalted butter 3 tablespoons heavy cream 3 tablespoons corn syrup 2 tablespoons pure maple syrup
Soften the butter. In a mixing bowl, cream the sugar and butter until light and fluffy. Beat in the egg yolks and vanilla extract and scrape the sides of the bowl. At low speed, gradually beat in the flour just until incorporated.
Scrape the dough onto a piece of plastic wrap and use the wrap, not your fingers, to press the dough together to form a ball. Flatten the ball into a thick disc and roll it out into a 10-inch by 14-inch rectangle between 2 sheets of plastic wrap or wax paper. Slip it onto a cookie sheet and refrigerate for 15 minutes or until firm but still flexible.
Prepare a 9-inch by 13-inch baking pan by lining entirely with aluminum foil and then buttered or greased. Peel of the top piece of plastic wrap from the dough and invert the dough into the prepared baking pan. Peel off the bottom piece of plastic wrap. Don’t worry if the pastry breaks. Simply press it evenly into the bottom of the pan. Press the edges of the dough up the sides of the pan, forming a 1/2-inch border.
Tear off a piece of aluminum foil a little larger than the size of the pan and lay it on top of the dough. Place enough copper pennies or dried beans on top of the foil to hold it down and keep the crust from rising. Bake for 15 minutes. Remove the foil and weights and bake for another 5 to 7 minutes or just until lightly golden.
While the crust is baking, make the filling.
Filling: If your macadamia nuts are salted, rinse them in a strainer under hot tap water and re-crisp them in a 350 degree oven for 5 to 10 minutes. Spread the macadamia nuts over the baked crust.
In a heavy, medium-size saucepan, preferably with a nonstick lining, combine the brown sugar, butter, heavy cream, corn syrup and maple syrup. Bring the mixture to a boil over medium heat, stirring constantly. Stop stirring and allow the mixture to boil for 1 minute to dissolve the sugar. Pour the mixture evenly over the nuts. Bake for 10 minutes. The filling will be bubbling. Cool completely in the pan on a wire rack.
Remove the cookie from the pan by lifting out the aluminum foil. Invert onto a cookie sheet and peel off the foil. Re-invert onto a cutting surface and cut the cookie lengthwise into 4 strips (each about 2 inches wide) and then crosswise into 8 strips (about 1 1/2 inches wide).
Buttered Rum Cookies
Makes approximately 32 2-inch sandwiches.
Cookie Base: 1/2 cup powdered sugar 1/3 cup blanched sliced almonds 1 cup unsalted butter 1/2 teaspoon pure almond extract 2 tablespoons light rum 1 2/3 cups flour 1/4 teaspoon salt
Butter Rum Cream Filling: 3 tablespoons unsalted butter 1 cup powdered sugar 3/4 teaspoon light rum 2 teaspoons heavy cream
Cookie Base: Soften the butter. Grate the almonds finely. In a medium bowl, whisk together the flour, grated nuts and salt. In a mixing bowl, cream the sugar and butter until light and fluffy. Beat in the almond extract and rum until well blended. Scrape the sides of the bowl. On low speed, beat in the flour mixture until incorporated. Scrape the dough into a bowl and refrigerate it for at least 2 hours or overnight.
Working with a small amount of the dough at a time, briefly knead it until it is malleable but still well chilled, and roll it on the floured cloth to a 1/8-inch thickness. Cut out the cookies, using a small metal spatula to transfer them to the cookie sheets, 1 inch apart. Re-roll the scraps, chilling the dough as necessary.
For a decorative effect, if desired, use the pastry tube to cut out 1/2-inch holes in the center of half the cookies. These cookies with holes in the center will serve as the top portions of the sandwich cookies.
Bake for 8 to 10 minutes in a 375 degree oven, or until just beginning to become golden. Use a small, angled metal spatula or pancake turner to transfer the cookies to wire racks to cool completely.
Butter Rum Cream Filling: Soften the butter. In a mixing bowl, with the mixer at low speed, cream the butter and sugar until well mixed. Still at low speed, beat in the rum and heavy cream.
To fill the cookies, use a small metal spatula to spread a rounded 1/2 measuring teaspoon of the buttercream on the underside of 1 of the whole cookie bottoms. Place a second cookie (if desired, one with a hole in it), bottom side against the buttercream and press the 2 cookies together.
Miniature Nut-filled Pastries
Makes 8 dozen.
2 1/2 cups unsifted flour 1 cup margarine 2 egg yolks, slightly beaten 1/2 cup sour cream 2 cups ground pecans or walnuts 2/3 cup dark corn syrup confectioner’s sugar
Place flour in large bowl. With pastry blender or two knives cut in margarine until coarse crumbs form. Stir in egg yolks and sour cream until well mixed. Turn onto floured surface, knead until smooth. Chill dough 20 minutes.
Stir together nuts and corn syrup, set aside. Divide dough in half. Roll out half of dough to 1/8-inch thickness. Cut dough into 2-inch squares. Put 1/2 teaspoon nut filling diagonally across square. Bring up unfilled corners of pastry to meet in center over filling. Pinch corners together firmly to secure. Place on greased cookie sheet.
Bake at 400 degrees for 12 minutes or until edges are lightly browned. Cool. Sprinkle with confectioner’s sugar.
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Post by goodcookin on Dec 2, 2005 11:24:08 GMT -5
Sugar Cookies
Makes approximately 36 cookies.
1/3 cup butter or margarine, softened 1/3 cup shortening 3/4 cup sugar 1 teaspoon baking powder pinch salt 1 egg 1 teaspoon vanilla 2 cups all-purpose flour granulated sugar, colored if desired
Beat butter and shortening thoroughly with an electric mixer or pastry cutter. Add sugar, baking powder and a pinch of salt and mix until well combined. Beat in egg and vanilla then as much flour as you can with the electric mixer. Stir in the remaining flour. Cover and chill for at least 1 hour.
Preheat oven to 375 degrees F.
Split the dough in 1/2 and roll one half at a time. Keep the piece you aren't using in the fridge. Cut out with appropriate shaped cookie cutters. Bake on ungreased cookie sheets for about 7 to 8 minutes, until edges are firm and bottoms are lightly browned.
Sugar Cookie Icing
1 cup confectioners' sugar 2 teaspoons milk 2 teaspoons light corn syrup 1/4 teaspoon almond extract assorted food coloring
In a small bowl, stir together the confectioners' sugar and milk until smooth. Add the corn syrup and almond extract; mix well. If icing is too thick, add more corn syrup.
Divide into separate bowls, and add food colorings to desired intensity. Dip cookies or paint them with a brush.
Hazelnut Balls
Makes approximately 20 balls.
1 cup all-purpose flour 1/2 cup butter 1 cup hazelnuts or pecans 2 tablespoons sugar 1/8 teaspoon salt 1 teaspoon vanilla extract confectioner's sugar
Combine all ingredients in a large bowl except the confectioner's sugar. Use a large wooden spoon or your hands to mix thoroughly. Refrigerate dough for 30 minutes.
Form dough into 1-1/4-inch balls. Place 1 inch apart on ungreased cookie sheet. Bake in preheated 375 degree oven for 15 to 20 minutes or until set but not brown. Do not overcook. Let stand 1 minute in pan then remove to wire rack. Cool until barely warm. Roll in sifted confectioners sugar. Cool completely, then just before serving, roll again in the confectioners sugar.
Chocolate Puffs
1/2 cup shortening 4 ounces unsweetened chocolate 2 cups sugar 2 teaspoons vanilla 4 eggs 2 cups flour 2 teaspoons baking powder powdered sugar
Melt shortening and chocolate together. Remove from heat and add sugar, blending thoroughly. Add vanilla and the eggs, one at a time, beating between each addition. Sift flour with baking powder and stir into the chocolate mixture.
Chill overnight. Form into balls and roll in powdered sugar. Bake on an ungreased cookie sheet at 350 degrees for 12 minutes.
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Post by goodcookin on Dec 8, 2005 15:00:04 GMT -5
Hussar’s Kisses
2 1/2 cubes unsalted butter 1 cup vanilla sugar or 1 cup sugar and 1 teaspoon ground vanilla bean powder 4 egg yolks 3 cups flour
raspberry jam apricot jam 1 egg white, whipped toasted almond pieces
Blend butter and sugar (and vanilla bean powder if not using vanilla sugar) until completed absorbed. Add egg yolks, one at a time, beating well.
Fold in flour and knead until completely blended. Chill dough if soft.
Preheat oven to 300 degrees.
Roll dough into balls about the size of walnuts. Make a thumbprint depression in each ball. Using a pastry brush, brush each cookie with egg white. Put a little raspberry or apricot jam into each depression. Then add 2 pieces of toasted almonds to each cookie.
Bake 10 to 15 minutes or until lightly golden.
Cool on racks. Store in airtight container.
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yaya
New Member
Posts: 48
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Post by yaya on Dec 8, 2005 19:01:17 GMT -5
Melomakarona: Greek Christmas Honey Cookies
In Greek: μελομακάρονα (pronounced meh-lo-mah-KAH-ro-nah)
These honey-soaked cookies are a Christmas tradition all over Greece. The recipe is very forgiving except in two areas: the dough should not be overworked or the cookies will become too dense; and the shape should be rounded, not flat or they will harden during baking. The baked cookies should have a texture slightly more dense than spice cake in order to absorb the syrup.
* 1 1/2 cups of sunflower oil * 1 cup of sugar * 3/4 cup of fresh orange juice * 1/4 cup of cognac (or 1 teaspoon of cognac flavoring) * 3 cups of all-purpose flour * 1 cup of fine-ground semolina * 1 teaspoon baking soda * grated peel of 1 orange * 1/2 teaspoon of cinnamon * 1/2 teaspoon of grated cloves (or ground cloves)
To make the cookies:
Preheat the oven to 320F (160C) with a convection oven, or 350F (180C) with a conventional oven.
Dissolve the baking soda in the orange juice.
Put all the dry ingredients (flour, semolina, sugar, spices) in a bowl and mix until blended with a whisk. In the middle, create a well and add the liquid ingredients (oil, cognac or flavoring, orange juice). Knead the dough until it sticks to your hands.
To shape the cookies, take a handful of dough and make it into a ball. Press the dough into the palm of your hand gently to make the shape of an oval. The cookie shape will widen out to the sides but still have some height (don't flatten). The shape of the cookies can be rounded, oval, or a small log shape like those shown in the photo.
Place the cookies well spaced in a greased baking pan (or on parchment paper), place on the middle rack in the oven and bake until browned (about 15-20 minutes}. Remove from the oven and allow to cool on baking racks.
For the Syrup and Topping:
* 2 cups of water * 2 cups of sugar * 2 cups of honey * 1 stick of cinnamon * 3-4 whole cloves * 2 cups of finely chopped walnuts
The cooled cookies will be dipped in the hot syrup, so don't start the syrup until the cookies have cooled.
Put the water, honey, sugar, cinnamon stick, and cloves in a wide pot (like a deep frying pan) and bring to a boil over medium-high heat for 2-3 minutes. Turn the heat down to low. (As soon as it starts to boil, a foam rises to the top - scoop this off and throw it out.) Remove the cinnamon stick and cloves.
Put in cookies (as many as will fit on the bottom) into the hot syrup and use a spatula to hold them down for about 45 seconds to a minute, depending on how syrupy you want them to be. Once the cookies have been soaked, remove them with a slotted spoon and place on a large serving plate in layers, sprinkling each layer liberally with the finely chopped walnuts before adding another layer on top.
Melomakarona are not refrigerated. Cover them well with plastic wrap or store in tins so they don't dry out, and they'll last for several days - if they aren't eaten by then.
Note: If there's any syrup left over, don't throw it out. It will keep for several days. These cookies move fast and the syrup can be used in the next batch!
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Post by amirah on Dec 13, 2005 11:08:22 GMT -5
Honey-Almond Cookies from Cooking Light
2 cups all-purpose flour 1/2 teaspoon baking soda 1/8 teaspoon salt 1/3 cup sugar 1/3 cup honey 1/4 cup butter or stick margarine, softened 2 tablespoons vegetable oil 1 1/2 teaspoons vanilla extract 1 teaspoon almond extract 1 large egg white Cooking spray 1/4 cup sliced almonds, chopped
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt in a bowl. Combine sugar, honey, butter, and oil in a bowl; beat at medium speed of a mixer until well-blended. Add extracts and egg white to sugar mixture. Beat until well-blended. Stir in flour mixture (dough will be sticky).
Coat hands lightly with cooking spray; divide dough into 2 equal portions. Shape each portion into a 9-inch log. Wrap logs individually in plastic wrap; freeze 3 hours or until firm.
Preheat oven to 375 degrees.
Cut each log into 24 (1/4-inch) slices, and place 1 inch apart on baking sheets coated with cooking spray. Press almonds into cookies. Bake at 375? for 9 minutes. Cool 2 minutes or until firm. Remove cookies from pans; cool on wire racks. Yield: 4 dozen (serving size: 1 cookie)
CALORIES 49(35% from fat); FAT 1.9g (sat 0.7g,mono 0.6g,poly 0.4g); PROTEIN 0.7g; CHOLESTEROL 3mg; CALCIUM 3mg; SODIUM 30mg; FIBER 0.2g; IRON 0.3mg; CARBOHYDRATE 7.4g
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Post by goodcookin on Dec 20, 2005 10:07:10 GMT -5
Candy Cane Cookies Source: Midwest Living Makes about 36 cookies 1 cup butter (no substitutes) 1 cup sifted powdered sugar 1 egg 1/2 teaspoon peppermint extract or 4 to 6 drops oil of cinnamon 2-1/2 cups all-purpose flour 1/4 teaspoon red food coloring 1/4 teaspoon green food coloring 1. In mixing bowl, beat butter 30 seconds. Add powdered sugar. Beat until combined, scraping sides of bowl often. 2. Beat in egg and peppermint extract or cinnamon oil. Beat in as much of the flour as you can with the mixer. Stir in remaining flour. Divide into thirds. 3. Knead red food coloring into one portion of the dough. Knead green food coloring into another portion. Leave the remaining dough plain. Cover and chill dough 30 minutes or until easy to handle. 4. To make candy canes, on a lightly floured surface, shape a 3/4-inch ball of the plain cookie dough into a 5-inch rope. Repeat with a 3/4-inch ball of red cookie dough and one of green dough. 5. Place the ropes side by side and twist together. Pinch ends to seal. Form into a cane shape. Place 2 inches apart on an ungreased cookie sheet. 6. Bake in a 375 degree F oven 8 to 10 minutes or until edges are lightly browned. Cool on a wire rack. Makes about 36 cookies. Nutrition facts per serving: calories: 90, total fat: 6g, cholesterol: 20mg, sodium: 57mg, carbohydrate: 9g, fiber: 0g
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Post by goodcookin on Dec 5, 2006 19:01:47 GMT -5
Snow-Capped Tree Cookies No rolling pin or cookie cutters are needed for this cookie recipe! Cookie mix dough is pressed with fingers, then cut into wedges to create the sugar cookie holiday trees. Prep Time:1 hr 15 min Start to Finish:1 hr 45 min Makes:4 dozen cookies 6 oz white chocolate baking bar 1 pouch Betty Crocker® sugar cookie mix 1/3 cup butter or margarine, melted 1 egg 2 tablespoons Gold Medal® all-purpose flour 1/2 teaspoon almond extract 7 drops green food color 24 thin stick pretzels, broken in half 1 teaspoon shortening 1. Heat oven to 375°F. Grate 2 oz of the white chocolate. In large bowl, stir cookie mix, melted butter, egg, flour, almond extract, 2 oz grated white chocolate and green food color until soft dough forms. 2. Divide dough into 6 pieces. Press each piece into 6-inch round. Cut each round into 8 wedges; separate wedges. On ungreased cookie sheet, place wedges 2 inches apart. Under each wedge, place half of 1 pretzel stick for tree trunk. 3. Bake 6 to 8 minutes or until set. Cool 1 minute. Remove from cookie sheet. Cool completely, about 15 minutes. 4. Line cookie sheet with waxed paper. In small microwavable bowl, microwave remaining 4 oz white chocolate and the shortening uncovered on High 30 to 60 seconds, stirring every 15 seconds, until melted. Dip top of each cookie in white chocolate mixture, allowing excess to drip off. If desired, decorate with decorator sprinkles or sugars. Place cookies on waxed paper; refrigerate until set, about 30 minutes.
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Post by goodcookin on Dec 9, 2006 14:08:54 GMT -5
Chocolate Cheesecake Candy Cane Bars From Food Network Kitchens A very happy marriage of brownie and cheesecake, these holiday bars always get raves. Yield: about 16 (2-inch) squares Crust: 20 chocolate wafer cookies 3 tablespoons unsalted butter, melted 1 tablespoon sugar 1/2 teaspoon ground coffee beans 1/4 teaspoon fine salt Filling: 8 ounces semisweet chocolate, finely chopped 8 ounces cream cheese, room temperature 2/3 cup sugar 1/2 cup sour cream 2 large eggs, room temperature Glaze: 4 ounces bittersweet chocolate, chopped 2 tablespoons unsalted butter 1 teaspoon light or dark corn syrup 2 tablespoons sour cream, room temperature 1/2 cup crushed candy canes (see Cook's Note) Preheat oven to 350 degrees F. Line an 8-inch square baking dish with foil. For the crust: Process the chocolate wafers in a food processor with the butter, sugar, coffee and salt until fine. Evenly press the crust into the prepared dish covering the bottom completely. Bake until the crust sets, about 15 minutes. Meanwhile, make the filling: Put the chocolate in a medium microwave-safe bowl; heat at 75 percent power until softened, about 2 minutes. Stir, and continue to microwave until completely melted, up to 2 minutes more. (Alternatively put the chocolate in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching, the water and stir occasionally until melted and smooth.) Blend the cream cheese, sugar and sour cream together in the food processor until smooth. Scrape down the sides, as needed. Add the eggs and pulse until just incorporated. With the food processor running, pour the chocolate into the wet ingredients and mix until smooth. Pour the filling evenly over the crust. Bake until filling puffs slightly around the edges, but is still a bit wobbly in the center, 25 to 30 minutes. Cool on a rack. For the Glaze: Put the chocolate, butter and corn syrup in microwave safe bowl. Heat glaze in the microwave at 75 percent power until melted, about 2 minutes. Stir the ingredients together until smooth; add the sour cream. Spread glaze evenly over the warm cake and scatter the crushed candy canes over top. Cool completely, then refrigerate overnight. Cut into small bars or squares. Serve chilled or room temperature. Store cookies covered in the refrigerator for up to 5 days. Cook's Note: To crush the candy canes, remove wrappers and place in a resealable plastic bag. Use a rolling pin to roll and break the candy up into small pieces, about 1/4 inch or so.
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Post by goodcookin on Dec 10, 2006 1:12:40 GMT -5
Coconut-Cranberry Macaroon From Food Network Kitchens Coconut-Cranberry MacaroonCranberry and orange add a yuletide note to these wheat-free classics. Yield: about 24 cookies 2/3 cup sugar 2 large egg whites, lightly beaten 1/2 cup dried cranberries, finely chopped Finely grated zest of 1 orange 2 teaspoons pure vanilla extract 1/2 teaspoon fine salt 3 cups (about 8 ounces) finely shredded unsweetened coconut Preheat oven to 350 degrees F. Line 2 baking sheets with parchment. Whisk the sugar, egg whites, cranberry, orange zest, vanilla and salt in a large bowl. Toss the coconut with the egg mixture until completely coated. Moisten your fingertips with water. Form about 1 heaping tablespoon of the batter into pointed mounds or pyramids on the prepared pans, spacing them about 1-inch apart. Bake until the edges are golden brown and the entire macaroon is nicely toasted and dry, 16 to 20 minutes. Transfer to a rack to cool. Serve. Store macaroons in a tightly sealed container for up to a week.
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Post by goodcookin on Dec 11, 2006 12:12:03 GMT -5
Super Gooey Chocolate Drops From Food Network Kitchens
When you need an intense chocolate experience in cookie form, this is the recipe for you.
Yield: about 2 dozen large cookies
1/2 cup (1 stick) unsalted butter 4 ounces unsweetened chocolate, chopped 4 ounces semisweet chocolate, chopped 1 cup packed light brown sugar 1 1/2 cups granulated sugar 1 teaspoon pure vanilla extract 4 large eggs 2 tablespoons buttermilk 1 cup all-purpose flour 1/2 cup natural cocoa powder, such as Hershey's or Scharffen Berger 1 teaspoon ground cinnamon 1/2 teaspoon salt 11 ounces (1 bag) semisweet chocolate chunks 1 cup dried cherries (optional)
Position racks in the lower and upper third of the oven and preheat to 325 degrees F. Line 3 baking sheets with parchment or silicone mats. (If you don't have 3 pans, simply cool the pan between batches.)
Put the butter and the unsweetened and semisweet chocolates in a medium microwave-safe bowl. Heat at 75 percent power in the microwave until soft, about 2 minutes. Stir and heat again until melted, up to 2 minutes more. (Alternatively, put the chocolates and butter in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching the water, and stir occasionally until melted and smooth.)
Stir the light brown and granulated sugars and vanilla into the chocolate mixture with a wooden spoon. Add the eggs and buttermilk and beat vigorously until thick and glossy.
In another bowl, whisk the flour, cocoa, cinnamon and salt together. Add the dry ingredients to the wet and stir until just mixed. Stir in chocolate chunks and dried cherries, if using.
Drop the batter in heaping tablespoons onto baking sheets--a small ice cream scoop is ideal for this. Space the cookies about 2-inches apart. Bake until the cookies set but are soft and fudgy on the inside, 12 to 15 minutes.
Cool cookies on the baking sheet for 5 minutes, then transfer to a rack to cool completely. Serve.
Store cookies in a tightly sealed container at room temperature for up to a week.
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Post by goodcookin on Dec 11, 2006 12:13:31 GMT -5
Iced Citrus Crackle Cookie From Food Network Kitchens Whichever citrus you choose, these crisp-on-the-outside, tender-on-the-inside cookies will brighten your day.
Yield: about 2 dozen
3/4 cup (1 1/2 sticks) unsalted butter, softened 1 1/4 cups sugar 1 tablespoon finely grated citrus zest (Meyer or regular lemon, tangerine or lime) 2 large egg yolks, room temperature 3/4 teaspoon lemon extract (or use all orange extract for tangerine cookies) 1/4 teaspoon orange extract 2 cups all-purpose flour 1/4 teaspoon baking soda 1/4 teaspoon fine salt
Icing: 1 cup confectioners' sugar, sifted 2 tablespoons colored sanding sugar (yellow, orange or green, depending on the flavor of the cookie) 1 tablespoon finely grated citrus zest (the same flavor of the cookie) 2 to 3 tablespoons freshly squeezed citrus juice (the same flavor of the cookie)
Evenly space the oven racks in the oven and preheat to 375 degrees F on the convection setting, if available. Line 2 baking sheets with parchment paper or silicone mats.
Beat the butter in a medium bowl with an electric mixer on medium-high until smooth. Add the sugar and citrus zest and continue to beat until light and fluffy, about 2 minutes. (The creaming is important to get a great texture, so don't skimp here.) Add the yolks, 1 at a time, beating well after each addition. Beat in the extracts.
Whisk the flour, baking soda and salt together in a bowl. Stir the dry ingredients into the wet mixture, mixing at low speed to make a soft dough.
Scoop the dough into rounded heaping tablespoons with a cookie scoop or measuring spoon. Space the cookies about 2-inches apart on the prepared pans. Freeze for at least 30 minutes. (The cookies can be frozen for up to 1 month.)
Bake the cookies, straight from the freezer, until edges are firm and bottoms are lightly browned, 15 to 17 minutes. Transfer to a rack to cool.
For icing: Mix the confectioners' sugar, colored sugar and appropriate flavored zest in a medium bowl. Add the citrus juice and mix with an electric mixer to make a firm but pourable icing. (If needed, add up to 1 teaspoon more juice, but take care that if the icing is too loose it won't set.) Dip the rounded side of the cooled cookies into the icing, then let the excess icing fall back into the bowl. Dry cookies icing side up on a rack. Serve.
Store in an airtight container for up to 4 days.
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Post by goodcookin on Dec 19, 2006 13:04:03 GMT -5
Holiday Meringue Wreaths
4 egg whites, room temperature 2 teaspoons almond extract 1/2 teaspoon cream of tartar 1 cup granulated sugar 4 drops green food color Red and green candied cherries, cut as desired
1. Heat oven to 275F. Combine egg whites, almond extract and cream of tartar in large bowl. Beat at medium speed, scraping bowl often, until soft peaks form (about 1 minute). Increase speed to high. Beat, gradually adding sugar 2 tablespoons at a time and scraping bowl often, until stiff peaks form and sugar is almost dissolved (2 to 3 minutes). Stir in food color by hand.
2. Place meringue in pastry bag fitted with large star tip (number 8). Pipe onto parchment-lined cookie sheets forming 2 inch wreaths; decorate with candied cherries. Bake for 25 minutes.
3. Reduce oven to 250F. Continue baking for 23 to 27 minutes or until edges are set. Cool on parchment paper.
Makes 3 1/2 dozen cookies.
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