09-03-10
Empanadas
As seen on the following webpage: http://allrecipes.com/Recipe/Empanadas/Detail.aspx?ms=1&prop25=43582980&prop26=DailyDish&prop27=2010-09-03&prop28=CompleteYourMeal&prop29=FullRecipe1&me=1
Makes 12 Servings
Ingredients:
1/2 cup butter, softened
1 (3 ounce) package cream cheese
1 cup sifted all-purpose flour
1 cup fruit preserves
1/3 cup white sugar
1 teaspoon ground cinnamon
Directions:
DAY BEFORE:
Cream butter and cream cheese together until smoothly blended. Beat in the flour. Shape dough into a smooth ball, wrap in foil or cling wrap, and refrigerate overnight or up to a week.
AT BAKING TIME:
Remove dough from refrigerator 30 minutes before using. Start heating oven to 375 degrees F (190 degrees C).
Roll chilled dough thin. Cut with 3 or 4 inch round cookie cutter. Place small spoonful of jam in center of each round, moisten edges with water.
Fold round over and press edges together. Bake on ungreased cookie sheet 15 to 20 minutes. Immediately roll in sugar mixed with cinnamon (traditional) OR in confectioners’ sugar if preferred.
NUTRITION INFORMATION: Per serving: 226 calories; 10 g fat; 1 g fiber; 31 g carbohydrates; 2 g protein
08-31-10
Caramel Coconut Shortbread
Makes 24 Servings
Ingredients:
- 1 1/2 sticks (6 ounces) unsalted butter, at room temperature
- 1 cup sugar
- 1 teaspoon pure vanilla extract
- 1 3/4 cups flour
- 1/2 teaspoon salt
- 14 ounces soft caramel candies
- 5 tablespoons heavy cream
- 2 cups shredded coconut, toasted
- 1 cup chocolate chips, melted
Directions:
- Preheat the oven to 350°. Using a mixer, beat the butter and sugar on high speed until fluffy, about 3 minutes. Mix in the vanilla.
- In a medium bowl, whisk together the flour and 1/4 teaspoon salt, then add to the butter mixture. Mix on low speed just until the dough comes together. Press evenly into a 9-by-13-inch baking dish. Using a fork, prick the dough at 1-inch intervals. Bake until golden, 20 to 22 minutes.
- In a medium saucepan, melt the caramels with the cream and remaining 1/4 teaspoon salt over medium heat. Stir in the coconut, then spread over the shortbread.
- Using a spoon, drizzle the chocolate on top. Let cool completely before slicing.
08-01-10
Greek Butter Cookies
As seen on the following webpage: http://allrecipes.com/Recipe/Greek-Butter-Cookies/Detail.aspx?ms=1&prop25=41605471&prop26=DailyDish&prop27=2010-07-31&prop28=CompleteYourMeal&prop29=FullRecipe1&me=1
Makes 48 Servings
Ingredients:
1 cup butter, softened
3/4 cup white sugar
1 egg
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
2 1/4 cups all-purpose flour
1/2 cup confectioners’ sugar for rolling
Directions:
1. Preheat the oven to 400 degrees F (200 degrees C). Grease cookie sheets.
2. In a medium bowl, cream together the butter, sugar and egg until smooth. Stir in the vanilla and almond extracts. Blend in the flour to form a dough. you may have to knead by hand at the end. Take about a teaspoon of dough at a time and roll into balls, logs or ‘S’ shapes. Place cookies 1 to 2 inches apart onto the prepared cookie sheets.
3. Bake for 10 minutes in the preheated oven, or until lightly browned and firm. Allow cookies to cool completely before dusting with confectioners’ sugar.
NUTRITION INFORMATION: Per serving: 74 calories; 4 g fat; 0 g fiber; 9 g carbohydrates; 1 g protein
06-24-10
Ricotta Cheese Cookies
As seen on the following webpage: http://allrecipes.com/Recipe/Ricotta-Cheese-Cookies/Detail.aspx?ms=1&prop25=39190422&prop26=DailyDish&prop27=2010-06-24&prop28=CompleteYourMeal&prop29=FullRecipe1&me=1
Makes 36 Cookies
Ingredients:
2 cups white sugar
1 cup butter, softened
15 ounces ricotta cheese
2 teaspoons vanilla extract
2 eggs
4 cups all-purpose flour
2 tablespoons baking powder
1 teaspoon salt
1 1/2 cups confectioners’ sugar
3 tablespoons milk
Directions:
Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
In a large bow, with the mixer a low speed, beat the sugar and butter until combined. Increase speed to high and beat until light and fluffy (about 5 minutes). Reduce speed to medium and beat in the ricotta, vanilla and eggs.
Reduce speed to low. Add flour, baking powder and salt; beat until dough forms.
Drop dough by level tablespoons, about 2 inches apart; onto the prepared baking sheets. Bake at 350 degrees F (175 degrees C) for about 15 minutes or until cookies are very lightly golden (cookies will be soft). With spatula, remove cookies to wire rack to cool.
When cookies are cool, prepare icing. In small bowl, stir confectioners’ sugar and milk until smooth. With small spreader, spread icing on cookies; place a candied cherry piece on top of each cookie or sprinkle with colored sugar or candy sprinkles.
NUTRITION INFORMATION: Per serving: 180 calories; 6.5 g fat; 0.5 g fiber; 27 g carbohydrates; 3.2 g protein
06-21-10
Soft Sugar Cookies
As seen on the following webpage: http://allrecipes.com/Recipe/Soft-Sugar-Cookies-IV/Detail.aspx?ms=1&prop25=39136997&prop26=DailyDish&prop27=2010-06-21&prop28=CompleteYourMeal&prop29=FullRecipe1&me=1
Makes 24 Servings
Ingredients:
2/3 cup shortening
2/3 cup butter
1 1/2 cups white sugar
2 eggs
2 teaspoons vanilla extract
3 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/3 cup granulated sugar for decoration
Directions:
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, cream together the butter, shortening and sugar. Stir in the eggs and vanilla. Combine the flour, baking powder and salt, stir into the creamed mixture until dough comes together. Roll dough into walnut sized balls and roll the balls in sugar. Place them on an unprepared cookie sheet about 2 inches apart.
Bake cookies 10 to 12 minutes in the preheated oven, until bottom is light brown. Remove from baking sheets to cool on wire racks.
NUTRITION INFORMATION: Per serving: 227 calories; 11 g fat; 0.5 g fiber; 29 g carbohydrates; 2.5 g protein
06-04-10
Big Soft Ginger Cookies
As seen on the following webpage: http://allrecipes.com/Recipe/Big-Soft-Ginger-Cookies/Detail.aspx?ms=1&prop25=38393003&prop26=DailyDish&prop27=2010-06-04&prop28=CompleteYourMeal&prop29=FullRecipe1&me=1
Makes 24 Servings
Ingredients:
2 1/4 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup margarine, softened
1 cup white sugar
1 egg
1 tablespoon water
1/4 cup molasses
2 tablespoons white sugar
Directions:
Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.
NUTRITION INFORMATION: Per serving: 143 calories; 6 g fat; 0.5 g fiber; 21 g carbohydrates; 1.5 g protein
05-31-10
Oatmeal Whoopie Pies
As seen on the following webpage: http://allrecipes.com/Recipe/Oatmeal-Whoopie-Pies/Detail.aspx?ms=1&prop25=37977905&prop26=DailyDish&prop27=2010-05-30&prop28=CompleteYourMeal&prop29=FullRecipe1&me=1
Makes 18 Sandwich Cookies
Ingredients:
2 cups packed brown sugar
3/4 cup butter
2 eggs
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon baking powder
3 tablespoons boiling water
1 teaspoon baking soda
2 1/2 cups all-purpose flour
2 cups quick cooking oats
1 egg white
2 tablespoons milk
1 teaspoon vanilla extract
2 cups confectioners’ sugar
3/4 cup shortening
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
2. Cream butter or margarine with the brown sugar until light and fluffy. Beat in the eggs and mix well. Stir in the salt, cinnamon, baking powder, boiling water, baking soda and flour. Mix to combine. Stir in the oats.
3. Drop cookies onto the prepared baking sheets. Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes. Let cookies cool then make sandwiches from two cookies filled with Whoopie Pie Filling.
4. To Make Filling: Beat egg white. Mix in the milk, 1 teaspoon vanilla and 1 cup confectioners’ sugar. Beat in the shortening and remaining 1 cup confectioners’ sugar. Beat until light.
NUTRITION INFORMATION: Per serving: 396 calories; 17.5 g fat; 1.5 g fiber; 55.0 g carbohydrates; 4.3 g protein
05-27-10
Caramel-Coconut Shortbread
Makes 24 Servings
Ingredients:
1 1/2 sticks (6 ounces) unsalted butter, at room temperature
1 cup sugar
1 teaspoon pure vanilla extract
1 3/4 cups flour
1/2 teaspoon salt
14 ounces soft caramel candies
5 tablespoons heavy cream
2 cups shredded coconut, toasted
1 cup chocolate chips, melted
Directions:
In a medium bowl, whisk together the flour and 1/4 teaspoon salt, then add to the butter mixture. Mix on low speed just until the dough comes together. Press evenly into a 9-by-13-inch baking dish. Using a fork, prick the dough at 1-inch intervals. Bake until golden, 20 to 22 minutes.
In a medium saucepan, melt the caramels with the cream and remaining 1/4 teaspoon salt over medium heat. Stir in the coconut, then spread over the shortbread.
Using a spoon, drizzle the chocolate on top. Let cool completely before slicing.
05-21-10
Crisp Little Lemon Cookies
As seen on the following webpage: http://allrecipes.com/Recipe/Crisp-Little-Lemon-Cookies/Detail.aspx?ms=1&prop25=37506637&prop26=DailyDish&prop27=2010-05-21&prop28=CompleteYourMeal&prop29=FullRecipe1&me=1
Makes ~48 Cookies
Ingredients:
1 (18.25 ounce) package lemon cake mix
1 cup crisp rice cereal
1/2 cup butter, melted
1 egg
Directions:
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, combine the cake mix and crispy rice cereal. Stir in the egg and melted butter until everything comes together.
Roll into firm 1 inch balls and place them 2 inches apart on an unprepared cookie sheet. Bake for 10 to 12 minutes in the preheated oven. Cool for 1 minute on the baking sheets before removing to cool completely on wire racks.
NUTRITION INFORMATION: Per serving: 66 calories; 3.5 g fat; 0 g fiber; 8.5 g carbohydrates; 1 g protein
05-19-10
Danish Oatmeal Cookie
As seen on the following webpage: http://allrecipes.com/Recipe/Danish-Oatmeal-Cookies/Detail.aspx?ms=1&prop25=37438595&prop26=DailyDish&prop27=2010-05-18&prop28=CompleteYourMeal&prop29=FullRecipe1&me=1
Makes 5 Dozen (~60 Cookies)
Ingredients:
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup butter, softened
1 cup confectioners’ sugar
2 teaspoons vanilla extract
1 cup oatmeal
1 cup chopped pecans
1 tablespoon confectioners’ sugar, or as needed
Directions:
Preheat an oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper.
In a bowl, mix the flour, baking soda, and salt. In a separate large bowl, mix the butter, 1 cup confectioners’ sugar, and vanilla until the mixture is smooth and creamy. Stir in the flour mixture; gently stir in the oatmeal and pecans and lightly mix until combined.
With a spoon, drop about 1 scant tablespoon of dough per cookie onto the prepared baking sheet. Bake in the preheated oven until lightly browned, about 20 minutes. Let cool completely before sprinkling cookies with confectioners’ sugar.
NUTRITION INFORMATION: Per serving: 61 calories; 4.5 g fat; 0.5 g fiber; 4.5 g carbohydrates; 0.5 g protein