01-10-10
Puppy Chow
Makes 9 Cups
Ingredients:
9 cup Chex Cereal
1 cup chocolate chips
1/2 cup peanut butter
1/4 cup butter
1/4 teaspoon vanilla
1 1/2 cup powdered sugar
Directions:
Put cereal in large bowl. Melt chocolate chips, peanut butter, and butter. Remove from heat and stir in vanilla.
Pour over Chex cereal, put into a large plastic bag with powdered sugar and shake well to coat.
Spread mixture evenly on wax paper and allow to cool.
01-10-10
Pecan Sandies
Makes 5 Dozen Cookies
Ingredients:
1 c. butter
1/2 c. sugar (white)
2 tsp. water
2 tsp. vanilla
2 c. flour
1 c. chopped pecans
Confectioners Sugar (for dusting)
Directions:
Cream 1 cup butter and 1/2 cup sugar. Add 2 teaspoons water and 2 teaspoons vanilla. Add 2 cups sifted flour and 1 cup chopped pecans.
Chill 3-4 hours. Form balls place an ungreased cookie sheet.
Bake at 325 degrees for about 20 minutes. Cool slightly roll in powdered sugar if desired.
01-05-10
Butter Snowflake Cookies
As seen on the following website: http://allrecipes.com/Recipe/Butter-Snow-Flakes/Detail.aspx?ms=1&prop25=29338455&prop26=CookieCountdown&prop27=2009-12-25&prop28=Main&prop29=Recipe&me=1
Makes 36 Servings
Ingredients:2 1/4 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1 cup butter
1 (3 ounce) package cream cheese, softened
1 cup white sugar
1 egg yolk
1 teaspoon vanilla extract
1 teaspoon orange zest
Directions:
Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, salt, and cinnamon; set aside.
In a medium bowl, cream together butter and cream cheese. Add sugar and egg yolk; beat until light and fluffy. Stir in the vanilla and orange zest. Gradually blend in the dry ingredients. Fill a cookie press or pastry bag with dough, and form cookies on an ungreased cookie sheet.
Bake for 12 to 15 minutes in the preheated oven, or until the cookies are golden brown on the peaks and on the bottoms. Remove from cookie sheets at once to cool on wire racks.
NUTRITION INFORMATION: Per serving: 105 calories; 6 g fat; 0.2 g fiber; 11.6 g carbohydrates
12-21-09
Christmas Star Sandwich Cookies
As seen on the following website: http://allrecipes.com/Recipe/Christmas-Stars/Detail.aspx?ms=1&prop25=29013609&prop26=CookieCountdown&prop27=2009-12-21&prop28=Main&prop29=Recipe&me=1
Makes 24 Sandwich Cookies
Ingredients:
3/4 cup butter, softened
1 cup white sugar
2 egg
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons strawberry jam
1/4 cup green decorator sugar (optional)
Directions:
In a large bowl, cream butter and sugar until light and fluffy. Gradually add eggs and vanilla. Mix well. Sift together flour, baking powder, and salt. Stir flour mixture into the butter mixture until well blended. Refrigerate dough for three hours.
Preheat oven to 350 degrees F (175 degrees C). Grease several cookie sheets.
On a floured surface, roll out 1/2 of the dough at a time to 1/8 inch thickness. Cut dough into star shapes using a 3 to 4 inch star cookie cutter. Using a 1 to 2 inch star cookie cutter, cut a star into the center of half of the big stars. Sprinkle colored sugar on the cookies with the center cut out if desired. Put onto prepared cookie sheets about 1 inch apart, and bake for 6 to 8 minutes.
After cookies cool completely, spread 1 teaspoon of preserves in the center of each cookie that does not have a star cut out in the middle. Place a cookie with a cut-out on top of the layer of preserves. Pack cookies in a covered tin to preserve freshness.
NUTRITION INFORMATION: Per serving: 158 calories; 6g fat; 0.5g fiber; 23g carbohydrates
12-15-09
Coconut Snowball Crisps
Makes 36 Cookies
Ingredients:
Directions:
- Position racks in the upper and lower thirds of the oven and preheat to 200°. Line 2 cookie sheets with parchment paper. Using an electric mixer fitted with a whisk, beat the egg whites and salt on medium speed until thick and foamy. Sprinkle in the confectioners’ sugar and, once incorporated, beat at high speed until firm and glossy, about 5 minutes.
- In a medium bowl, toss together the coconut, rice cereal and cornstarch. Using a rubber spatula, gently fold into the egg mixture until combined.
- Drop rounded teaspoons of the mixture about 1 inch apart on the prepared cookie sheets. Bake until firm and dry to the touch, about 1 hour. Let cool completely.
12-14-09
Ina’s Rugelach
Makes 48 Cookies
Ingredients:
To make the filling, combine 6 tablespoons of granulated sugar, the brown sugar, 1/2 teaspoon cinnamon, the raisins, and walnuts.
On a well-floured board, roll each ball of dough into a 9-inch circle. Spread the dough with 2 tablespoons apricot preserves and sprinkle with 1/2 cup of the filling. Press the filling lightly into the dough. Cut the circles into 12 equal wedges-cutting the whole circle in quarters, then each quarter into thirds. Starting with the wide edge, roll up each wedge. Arrange the cookies, points tucked under, on a baking sheet(s) lined with parchment paper. Chill for 30 minutes.
Preheat the oven to 350 degrees F.
Brush each cookie with the egg wash. Combine 3 tablespoons granulated sugar and 1 teaspoon cinnamon and sprinkle on the cookies. Bake until lightly browned, about 15 to 20 minutes. Remove from the oven to a wire rack and let cool. Arrange on a large platter and serve.
12-11-09
Classic Shortbread Cookies
Makes 65 Cookies
Ingredients:2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup plus 2 tablespoons powdered sugar, plus extra for dusting (optional)
1 teaspoon pure vanilla extract
1 cup (2 sticks) unsalted butter, room temperature, cut into chunks
1 teaspoon water
2 tbsp loose chai tea (~6 tea bags), optional
1/2 cup toasted and chopped pecans, optional
Directions:
Preheat the oven to 375 degrees F.
Add the flour, salt, and powdered sugar to a food processor and pulse to combine. Add in the vanilla, the butter and the 1 teaspoon of water. Pulse together just until a dough is formed. Put the dough on a sheet of plastic wrap and roll into a log, about 2 1/2 inches in diameter and 5 inches long. Tightly twist each end of the wrap in opposite directions. Chill the dough in the refrigerator for at least 30 minutes.
Slice the log into 1/3-inch thick disks. Arrange on nonstick cookie sheets, parchment lined or silpat lined baking sheets, 2 inches apart. Bake until the edges are just light brown, about 12 to 14 minutes, rotating the pans half way through the baking process. Remove from the oven and let cool on the cookie sheets for 5 minutes. Tansfer to wire racks and cool until room temperature. Enjoy!
Tips: Store in airtight container for up to a week or freeze uncooked log for up to a month. Also, use the freshest ingredients possible for the best tasting cookies.
Variations:
Chai Spice Tea Shortbread Cookies:
Pulse together the tea with the flour and salt in a food processor just until the tea is in small pieces evenly distributed throughout the flour. Then add the powdered sugar, vanilla, the butter and the 1 teaspoon of water. Continue as instructed above.
Toasted Pecan Shortbread Fingers:
Pulse the toasted and chopped pecans into the dough and then shape into a flattened round disk. Wrap in plastic wrap and refrigerate for 1 hour. On a flour dusted surface, roll the dough out to approximately 1/3-inch thick. (If the dough is too hard to roll or begins to crack, let it rest at room temperature for a few minutes until pliable.) With a sharp knife, cut the dough into rectangle shapes about 1 by 3-inches. Arrange on the prepared baking sheets and follow the cooking instructions as above. Dust slightly cooled cookies with powdered sugar through a fine mesh strainer.
12-10-09
Triple-Ginger Cookies
Makes 40 Cookies
Ingredients:
2 1/2 cups all purpose flour
1/3 cup minced crystallized ginger
2 teaspoons baking soda
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1/2 cup (packed) golden brown sugar
1/2 cup (packed) dark brown sugar
1 large egg, room temperature
1/4 cup light (mild-flavored) molasses
1 1/2 teaspoons finely grated fresh peeled ginger
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/3 cup (about) sugar
Directions:
Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 350°F. Line 2 baking sheets with parchment paper. Whisk flour, crystallized ginger, baking soda, and 1/4 teaspoon salt in medium bowl. Using electric mixer, beat butter in large bowl until creamy and light, about 2 minutes. Gradually beat in both brown sugars. Beat on medium-high speed until creamy, about 3 minutes. Add egg, molasses, fresh ginger, ground ginger, cinnamon, and cloves. Beat to blend. Add flour mixture in 2 additions, beating on low speed just to blend between additions.
Place 1/3 cup sugar in small bowl. Measure 1 tablespoon dough. Roll into ball between palms of hands, then roll in sugar in bowl to coat; place on baking sheet. Repeat with remaining cookie dough, spacing cookies 1 1/2 to 2 inches apart.
Bake cookies until surfaces crack and cookies are firm around edges but still slightly soft in center, about 15 minutes. Cool completely on sheets on rack. DO AHEAD: Cookies can be made up to 4 days ahead. Store in airtight containers at room temperature.
12-10-09
Lemon Cranberry Florentines
Makes 42 Cookies
Ingredients:
Cookies:
6 tablespoons (3/4 stick) unsalted butter, cut into 6 pieces
2/3 cup sugar
1/3 cup heavy whipping cream
3 tablespoons honey
1 1/4 cups slivered almonds, finely chopped
1 cup finely chopped Candied Lemon Peel, divided
1/2 cup dried cranberries, finely chopped
1/3 cup all purpose flour
9 ounces bittersweet or semisweet chocolate, finely chopped
Candied Lemon Peel:
3 large lemons
4 cups water
4 cups sugar plus additional for sprinkling
Directions:
Cookies:
Place butter, sugar, whipping cream, and honey in medium saucepan. Attach candy thermometer to side of pan. Bring mixture to boil over medium-high heat, stirring to dissolve sugar. Reduce heat to low and boil without stirring until candy thermometer registers 230°F, about 4 minutes. Remove pan from heat. Immediately add chopped almonds, 1/2 cup Candied Lemon Peel, cranberries, and flour; stir until evenly distributed. Cool to room temperature (dough will thicken as it cools).
Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 350°F. Line 2 baking sheets with parchment paper. Spoon generous rounded teaspoonfuls dough (about 1-inchdiameter rounds) onto prepared baking sheets, spacing about 4 inches apart. Bake until cookies spread out, bubble, and are golden brown, rotating baking sheets halfway during baking, about 16 minutes total. Place baking sheets on rack. If cookies are misshapen, use butter knife to push irregular edges in, forming round cookies. Slide parchment paper with cookies onto racks; cool completely. Let baking sheets cool completely, then repeat process with remaining dough, lining baking sheets with fresh parchment paper between batches.
Stir finely chopped chocolate in metal bowl set over saucepan of simmering water until melted and smooth. Using fork, drizzle melted chocolate over cookies. Decorate with remaining 1/2 cup finely chopped Candied Lemon Peel. Chill to set chocolate, about 20 minutes. DO AHEAD: Can be made 1 week ahead. Store layered between sheets of parchment paper in airtight containers in refrigerator.
Candied Lemon Peel:
Place rack on rimmed baking sheet. Cut 1/4 inch off top and bottom of each lemon. Score each lemon lengthwise in quarters, cutting just through peel (not into flesh). Carefully pull off each peel quarter in 1 piece. Cut each quarter lengthwise into 1/4-inch-wide strips. Cook peel in large saucepan of boiling water 15 minutes, stirring occasionally. Drain peel; rinse well and drain again.
Bring 4 cups water and 4 cups sugar to boil in heavy large saucepan, stirring to dissolve sugar completely. Add drained lemon peel to saucepan. Reduce heat to medium-low and simmer until lemon peel is very soft and looks translucent, about 40 minutes.
Using fork, transfer lemon peel, 2 or 3 strips at a time, to prepared rack. Separate strips and arrange crosswise on rack. Let peel drain 15 minutes. Sprinkle peel generously with additional sugar. Turn strips over and sprinkle second side generously with sugar. Let dry uncovered overnight. DO AHEAD: Candied lemon peel can be made up to 1 week ahead. Cover and refrigerate.
12-10-09
Hazelnut Cinnamon Crescents
Makes 40 Cookies
Ingredients:
- 1 1/2 cups powdered sugar, divided
- 3/4 cup (3 1/2 ounces) coarsely chopped toasted hazelnuts
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, room temperature, each stick cut into 8 pieces
- 1 teaspoon almond extract
- 2 cups all purpose flour
- 1/4 teaspoon (scant) cinnamon
Directions:
Place 1/2 cup sugar, nuts, and 1/4 teaspoon salt in processor. Using on/off turns, process until nuts are finely ground. Add butter in 4 additions, processing to blend after each addition. Add almond extract; process to blend. Add flour and cinnamon. Using on/off turns, process until dough comes together. Transfer to work surface. Form dough into ball; flatten into disk. Wrap in plastic and chill at least 2 hours. DO AHEAD: Can be made 2 days ahead. Keep chilled.
Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 350°F. Line 2 baking sheets with parchment paper. Measure 1 tablespoon dough; form into ball, then roll into 2 1/2-inch-long log, tapering slightly at both ends. Gently bend into crescent shape. (If dough is very cold, it may form cracks; smooth over cracks before continuing.) Place on prepared sheet. Repeat with remaining dough, spacing cookies about 1 1/2 inches apart.
Bake cookies until slightly puffed and edges turn golden brown, about 20 minutes. Sift remaining 1 cup sugar over hot cookies. Cool completely on sheets on rack. Roll cooled cookies in powdered sugar remaining on sheets. DO AHEAD: Can be made 1 week ahead. Store in airtight containers at room temperature.
Good to go:
The hazelnut crescents and ginger cookies would both ship well. To make sure they arrive intact, pack the cookies in a metal tin between sheets of waxed paper. Ball up some waxed paper to place on top of the final cookie layer to make sure the cookies don’t shift and break in transit.