Saturday, August 25, 2007

Italian Fig Cookies

2 cups shortening
3 cups white sugar
6 eggs
8 cups all-purpose flour
7 teaspoons baking powder
2 tablespoons vanilla extract
pinch salt
milk
3 - 5 pounds of figs
1 pound raisins
2 teaspoons ground cinnamon
1/2 cup white sugar
1 whole orange (with peel)
1 small apple
1 1/2 cups chopped pecans
To make dough, cream sugar and shortening. Add eggs, vanilla, and salt. Blend in flour and baking powder by hand. Knead dough until smooth and workable. Add milk to reach workable consistency.

To make filling, cut up figs, orange, and apple into small pieces, then pass through a food mill or grinder. The spices and chopped nuts are added to the ground fig mixture. After the fig mixture is ground, sprinkle them in over the mixture and mix it in by hand.

Preheat oven to 375 degrees F (190 degrees C). Roll out some dough faily thin. Put fig mixture in a line. Wrap dough over mixture, sealing figs inside dough. Trim to desired length, using a diagonal cut. Make small diagonal slits in the sides of the cookies. Bake on ungreased cookie sheet for 10-15 minutes.

Hungarian Kifli

1 cup butter or margarine, softened
1 cup cream style cottage cheese
2 cups all-purpose flour
2 egg whites
2 cups chopped nuts
1/2 cup water
2 tablespoons ground cinnamon

In large bowl, beat together butter or margarine and cottage cheese til light and fluffy. Add flour until dough forms a ball. Divide dough into 3 equal portions. Wrap in plastic wrap and refrigerate until firm. Preheat oven to 375 degrees F (190 degrees C) and grease cookie sheets. To Make Filling: Combine egg whites, nuts, water, and ground cinnamon. Mix well and set aside. On a floured surface roll 1 portion of dough into a 10 inch circle. Spread circle with 1/3 of the filling to within approximately 1/2 inch of the edge. Cut circle into 24 pie shaped wedges. Beginning at outer edge roll up each wedge tightly. Place point side down on cookie sheet 1 1/2 inches apart. Bake 13-15 minutes or until golden (be sure to watch carefully as these cookies burn easily). Remove to rack to cool. Repeat process with each remaining portion of dough and filling.

Hamantashen

For the dough:
2 cups sifted all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup granulated sugar
1/2 cup cold butter, cut into 1/2-inch cubes
1 large egg, lightly beaten
grated zest of 1 orange
1-1/2 tablespoons fresh orange juice

For the filling:
2 cups unsweetened dried pitted prunes
1 cup unsweetened dried apricots
1 cup water
1 tablespoon lemon juice
1/2 cup honey
3/4 cup walnuts, coarsely chopped
To make the dough, in a large mixing bowl, sift together flour, baking soda, salt and sugar. With a pastry blender or two knives, cut the butter into the flour until the mixture resembles coarse meal. Stir in the egg, orange zest and juice, mixing well until the dough is smooth. Shape dough into a flat disk, wrap with plastic wrap, and refrigerate until firm.

To make the filling, chop the prunes and apricots into small pieces. Put them in a saucepan with the water and bring to a boil. Cover and reduce heat; simmer for about 12 minutes or until very soft. Add lemon juice and honey, then cook, stirring constantly, for about 5 minutes. Stir in nuts and set aside to cool.

Preheat oven to 400 F and line baking sheets with parchment paper or non-stick baking mats. On a floured surface roll out dough to 1/8-inch thickness, then cut into 3-inch circles. Place a rounded teaspoon of filling in the center of each circle and fold up three sides to make a triangular shape with a large opening in the center. Pinch together the edges of the circle that are touching so that the triangle holds its shape. Bake 12 to 15 minutes or until lightly golden. Allow to cool thoroughly on wire racks.

Easy Clothespin Cookies

3 packages Pepperidge Farms Frozen Puff Pastry, thawed
2 pounds powdered sugar
2 cups Crisco shortening
1 teaspoon vanilla
3/4 cup milk
7 oz. jar marshmallow cream
food coloring (optional)

Preheat oven to 450F. Thaw the pastry and roll out on a lightly floured surface until it forms a 12"x10" rectangle. Cut into 1/2"x6" long strips using a pizza cutter. Wrap each strip around a cone-shaped cookie form (available here), moistening slightly with water and overlapping the edges slightly. Bake for 5 minutes then turn oven down to 375 and bake for 10 more minutes. Carefully remove from forms and cool completely.

With an electric mixer on high speed, beat together sugar, Crisco, vanilla, and milk for 10 min. Add marshmallow cream and beat until combined. Color with food coloring, if desired. Using a pastry bag, pipe filling into cooled cookies. Sprinkle with sifted powdered sugar before serving. Store cookies in an airtight container. Cookies are best if refrigerated until used. May be frozen.

Chocolate-Apricot Filled Flakies

For the filling:
6 ounces semi-sweet chocolate
1/2 cup apricot preserves

For the dough:
1/2 cup milk
3 cups flour
1 tablespoon sugar
1/2 teaspoon salt
1 cup shortening, cold
1 package active dry yeast
1 egg, beaten
1 teaspoon grated lemon zest
powdered sugar

Preheat oven to 350 F. Place chocolate in the top of a double boiler over hot water and melt. Stir in apricot preserves. Remove from heat and allow to cool. Scald the milk and allow to cool until lukewarm. Combine flour, sugar, and salt. Cut in the shortening until the mixture resembles coarse crumbs. Add the yeast to the warm milk. Stir milk, egg, and lemon zest into the flour mixture. Divide into four parts. Sprinkle powdered sugar lightly onto work surface. Turn out one portion of dough onto work surface, sprinkle dough lightly with powdered sugar and roll to 1/8" thickness. Cut into rounds with 2 1/2" diameter round cutter. Place 1/2 teaspoon filling in the center of each round and fold over. Seal edges. Bake 12-15 minutes. Dust with powdered sugar.

Bordeaux Fudge Cookies

1 cup butter
3/4 cup brown sugar
1 unbeaten egg yolk
2 cups flour
1/2 lb. See's Bordeaux fudge (can be obtained from See's Candy website, catalog or store)
1/2 teaspoon salt

Cream butter and gradually add brown sugar. Mix well. Blend in egg yolk. Add flour and salt. Stir until it forms dough. Chill until firm. Shape into small balls. Put on baking sheet and make indentation in center of each ball. Place small squares of Bordeaux fudge in middle of indentation. Bake at 325 degrees for 8-10 minutes.

Krusczyki (Kruschicki, Chrusciki)

14 large egg yolks
2 cups sour cream
2 teaspoons vanilla extract
1 teaspoon salt
1/2 cup butter
8 cups all-purpose flour
1-1/2 cups solid vegetable shortening
1/3 cup powdered sugar

In a large bowl mix together all ingredients. Stir into a ball, then turn dough out onto a floured surface . Knead dough for 1/2 hour. If you have a mixer with a dough hook attachment, mix for about 15 minutes. Let dough rest for 10 minutes. On a floured surface, roll out dough to 1/4 to 1/8 inch thickness. Cut into strips that are 3 inches long and 1 inch wide. In the center of each strip, cut a 1 inch slit, lengthwise. Pull one end of the strip through the slit to form a bow. In a frying pan or an electric skillet, melt shortening and heat to about 350 F. Place cookies in hot oil. Cook on both sides until lightly browned then remove to a paper towel. Dust cookies with powdered sugar. The powdered sugar may absorb some of the oil, so you may want to dust them several times.


Makes about 36

Fattigmann

3 large egg yolks
3 tablespoons granulated sugar
3 tablespoons heavy cream
1/4 teaspoon crushed cardamom or 1 teaspoon brandy
1-1/4 to 1-1/2 cup all-purpose flour
powdered sugar

Beat egg yolks until light. Add sugar and cream, beat well. Blend in cardamom or brandy. Add flour and mix well to make a smooth dough. Roll out to 1/16" thickness. Cut in strips about 1 1/2" wide. Cut diagonally at 4" intervals. Make 2" slit crosswise in centre and slip one end through slit, to make a "bow". Deep fry in hot deep fat (350F) until delicately browned, about 1 1/2 min. Drain on paper towels. Cool and sprinkle with powdered sugar.

Torta Fregolotti

1 cup blanched almonds, ground
2 2/3 cups all-purpose flour
1 cup sugar
pinch of salt
1 teaspoon grated lemon peel
1 cup plus 2 tablespoons firm butter, cut into pieces
2 tablespoons lemon juice
1 tablespoon brandy or water

Preheat oven to 350F. In a mixing bowl, stir together almonds, flour, sugar, salt, and lemon peel. With a pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs. Sprinkle with lemon juice and brandy and mix lightly with a fork until blended. Mixture should be crumbly. Spread mixture in a greased and flour-dusted 12-inch pizza pan or a 9 by 13-inch baking pan; do not press into pan. Bake for 50 to 60 minutes or until browned. Let cool completely in pan on a rack. When cookie is cooled, wrap well (either in or out of pan) and let stand for at least a day. To serve, break into chunks. Store airtight.

Makes about 24

Toffee Pecan Blondies

2 1/4 cups flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup butter
2 1/4 cups firmly packed light brown sugar
3 eggs
1/2 teaspoon vanilla
1/2 cup semisweet chocolate chips
3/4 cup toffee pieces
1 cup pecans, chopped

Preheat oven to 350F. Grease a 9x13" baking pan and set aside. In the microwave, melt the butter. In a medium bowl, combine flour, baking powder and salt; set aside. In a large bowl using an electric mixer, beat butter and brown sugar. Slowly beat in the eggs, mixing until batter is smooth. On low speed, gradually mix in the flour mixture. Batter will be very stiff. Stir in the chocolate chips, toffee, and nuts. Spread the batter in the baking pan, smoothing it into the corners. Bake 25 minutes or until the blondies begin pulling away from the sides of the pan. Let cool to room temperature in the pan on a wire rack, then cut into bars.

Makes about 24

Rhubarb Dream Bars

2 cups flour
3/4 cup powdered sugar
1 cup unsalted butter
4 eggs
2 cups sugar
1/2 cup flour
1/2 teaspoon salt
4 cups rhubarb, chopped

Combine 2 cups flour and powdered sugar. Cut in butter, until crumbs form. Press in bottom of jelly roll pan. Bake at 350F for 15 minutes. Blend eggs, sugar, 1/2 cup flour, and salt. Fold in rhubarb. Spread over crust. Bake 40-45 minutes in 350F oven. Cool. Cut into squares.

Makes about 24

Pumpkin Pie Squares

1 cup sifted flour
1/2 cup quick oats
1/2 cup brown sugar, firmly packed
1/2 cup butter
1 can pumpkin (2 cups)
12 1/2 ounce can evaporated milk
2 eggs
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 cup pecans
1/2 cup brown sugar, firmly packed
2 tablespoons butter

Preheat oven to 350° F. Combine flour, rolled oats and ½ cup brown sugar with ½ cup butter. Put in mixing bowl and blend with electric mixer at low speed until crumbly. Press into the bottom of an ungreased 9 x 13-inch pan. Bake 15 to 20 minutes. Combine pumpkin, evaporated milk, eggs, sugar, salt and spices in mixing bowl, mix well. Pour over baked bottom and bake 20 minutes more. Combine pecans, brown sugar and 2 tablespoons butter. Sprinkle over pumpkin mixture. Put back in oven for 15 to 20 minutes or until set. Cool and cut into squares.

Pistachio Christmas Ribbon Bars

1/2 pound butter or margarine, softened
1 cup sugar
1 egg
2 cups flour
1/8 teaspoon salt
1/2-2/3 cup raspberry or strawberry jam
2/3 cup pistachios, chopped

Preheat oven to 325F. 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.

Makes about 36

Pecan Pie Bars

18 1/4 ounces (1 box) chocolate cake mix
(set aside 1 cup of cake mix from package)
1/4 cup butter, softened
1 egg, slightly beaten
3 eggs
3/4 cup packed brown sugar
3/4 cup dark corn syrup
1 teaspoon vanilla
1 1/4 cups coarsely chopped pecans
Preheat oven to 350°F. Lightly grease a 9x13-inch baking pan; set aside. Set aside second measure of the cake mix for the filling. For the crust, in a large mixing bowl combine remaining cake mix, butter, and slightly beaten egg. Stir with a fork until crumbly. Turn into prepared pan. With lightly floured hands, press evenly onto the bottom to form a crust. Bake for 12 minutes. Meanwhile, for filling, in a medium bowl combine the second measure of eggs, brown sugar, corn syrup and vanilla. Add the reserved cake mix; stir with a fork just until blended. Some tiny cake clumps will remain. Spread filling evenly over baked crust; sprinkle with pecans. Bake for 25 - 30 minutes or until filling appears set when pan is gently shaken. Cool completely on wire rack. Cut into bars. Cover and chill to store.

Peanut Butter Raisin Bars

1/4 cup firmly packed light-brown sugar
1/4 cup corn syrup
1/4 cup chunky peanut butter
2 cups Spoon Size Shreeded Wheat, coarsely crushed
3/4 cup seedless raisins

In large saucepan over medium heat, stir together brown sugar and corn syrup until sugar dissolves and mixture is warm. Remove from heat; blend in peanut butter. Stir in cereal and raisins until well coated. Press into lightly greased 8x8" baking pan. Cool until firm. Cut into 24 bars. Store in airtight container.

Peanut Butter Heath Bar Blondies

for the bars:
1-1/2 cups unsalted butter, softened
1-1/2 cups creamy peanut butter
2-1/2 cups granulated sugar
3 large eggs, at room temperature
2 tablespoons vanilla extract
3 cups self-rising flour

for the topping:
1 cup peanut butter chips
3 tablespoons heavy cream
4 coarsely chopped Heath bars or chocolate covered toffee bars (about 1 cup)
1/2 cup finely chopped unsalted peanuts

Preheat oven to 325 F (160 C). Grease and flour a 18 x 12 x 1-inch jelly roll pan. In a large bowl, beat together the butter and the peanut butter
until fluffy. Add the sugar and beat until smooth. Add the eggs and the vanilla extract and mix well. Add the flour and beat until well
incorporated. Spread the batter evenly into prepared pan. Bake for 25 to 30 minutes or until a cake tester inserted into center of pan comes out with moist crumbs attached. Cool to room temperature To prepare the topping: In a small saucepan over medium heat, melt the peanut butter chips and the cream, stirring until smooth. Drizzle the peanut butter mixture decoratively over the cooled blondies. Sprinkle the Heath Bars and the peanuts on top. Allow to cool to room temperature, or overnight, before cutting and serving. Cut into 24 bars.

Peanut Butter Brownies

for the bars:
1/2 cup butter
1/2 cup unsweetened baking cocoa
4 large eggs
2 cups granulated sugar
1 cup all-purpose flour
1 teaspoon vanilla extract
1 cup peanuts, chopped

for the frosting:
4 tablespoons milk
1/3 cup chunky peanut butter
2 tablespoons butter
1-1/2 cups powdered sugar

Preheat oven to 350 F. In a large saucepan, melt 1/2 cup butter. Stir in unsweetened baking cocoa and cook over low heat. Remove from heat and add eggs; one at a time, beating after each egg. Stir in sugar, flour, vanilla, and chopped peanuts, beating till combined. Pour into a greased 13 x 9-inch baking pan. Bake for 25 minutes. Cool completely before frosting.

Frosting: In a small saucepan, warm milk. Do not boil. Set aside. In a small bowl, blend chunky peanut butter with 2 tablespoons butter; add powdered sugar and warm milk. Slowly beat frosting until it reaches spreading consistency.


Makes about 24

Napoleon Creams (Nanaimo Bars)

1/2 cup margarine
1/4 cup cocoa powder
1/4 cup granulated sugar
1 teaspoon vanilla extract
1 egg, beaten
2 cups crushed graham crackers
1 cup flaked sweetened coconut
1/2 cup margarine
3 tablespoons milk
1 3-3/4-ounce package instant vanilla pudding mix
2 cups powdered sugar
1 6-ounce package semi-sweet chocolate chips
2 tablespoons margarine

In the top of a double boiler over medium heat combine 1/2 cup margarine, cocoa, sugar, and vanilla. Stir until margarine is melted. Add one beaten egg. Stir until thickened, about 3 minutes. Add graham crackers and coconut, mix well. Press into a greased 9x9" baking pan. Cream together 1/2 cup margarine, milk, pudding mix, and powdered sugar. Beat until fluffy, then spread over the crust. Chill until firm. In the top of a clean double boiler over low heat, stir together chocolate chips and 2 tablespoons margarine until melted. Cool slightly and spread over pudding layer. Chill until set. Cut into small bars (2" x 3/4") to serve.

Makes about 44

Napoleon Creams

1/2 cup margarine
1/4 cup cocoa powder
1/4 cup granulated sugar
1 teaspoon vanilla extract
1 egg, beaten
2 cups crushed graham crackers
1 cup flaked sweetened coconut
1/2 cup margarine
3 tablespoons milk
1 3-3/4-ounce package instant vanilla pudding mix
2 cups powdered sugar
1 6-ounce package semi-sweet chocolate chips
2 tablespoons margarine

In the top of a double boiler over medium heat combine 1/2 cup margarine, cocoa, sugar, and vanilla. Stir until margarine is melted. Add one beaten egg. Stir until thickened, about 3 minutes. Add graham crackers and coconut, mix well. Press into a greased 9x9" baking pan. Cream together 1/2 cup margarine, milk, pudding mix, and powdered sugar. Beat until fluffy, then spread over the crust. Chill until firm. In the top of a clean double boiler over low heat, stir together chocolate chips and 2 tablespoons margarine until melted. Cool slightly and spread over pudding layer. Chill until set. Cut into small bars (2" x 3/4") to serve.


Makes about 44

Mocha Cheesecake Squares

1-1/4 cup all-purpose flour
1 cup sifted powdered sugar
1/2 cup unsweetened cocoa powder
1/4 teaspoon baking soda
3/4 cup cold butter, cut into 1/2-inch cubes
1 tablespoon instant coffee crystals
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can (1-1/4 cups) sweetened condensed milk
2 large eggs
1/2 cup semi-sweet chocolate chips

Pre-heat oven to 350 F. In a medium mixing bowl, stir together flour, powdered sugar, cocoa and baking soda. With a fork, cut in butter until crumbly. Press into the bottom of a 9x13" baking pan. Bake for 15 minutes. Meanwhile, dissolve coffee in 1 tablespoon hot water and set aside. In a large mixing bowl, beat cream cheese until light and fluffy. Gradually beat in condensed milk. Add coffee mixture and eggs; beat just until combined. Pour over crust. Bake for 20 minutes or until set. Allow to cool completely on a wire rack, then cover with plastic wrap and refrigerate. When firm, cut into 1.5-inch squares. Melt chocolate chips in the top of a double boiler over hot (not boiling) water. Transfer melted chocolate to a resealable plastic bag and with a scissors, snip off a tiny corner of the bag. Drizzle melted chocolate over squares.

Lemon Gingerbread Bars

1/3 cup molasses
1/4 cup packed brown sugar
2 tablespoons shortening
3 tablespoons cold water
1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1 cup granulated sugar
1 tablespoon grated lemon peel
3 tablespoons lemon juice
1/4 teaspoon baking powder
1/4 teaspoon salt
3 eggs

Stir together molasses, brown sugar and shortening in large bowl. Stir in cold water. Stir in flour, baking soda, ginger, salt, allspice, cloves and cinnamon. Heat oven to 350 F. Grease 13x9x2-inch rectangular pan. Press in bottom and 1/4 inch up sides of pan. Bake 10 minutes. Meanwhile, beat 1 cup granulated sugar, 1 tablespoon grated lemon peel, if desired, 3 tablespoons lemon juice, 1/4 teaspoon baking powder, 1/4 teaspoon salt and 3 eggs with wire whisk or spoon about 1 minute or until well mixed. Pour over hot crust. Bake 20 to 25 minutes or until set. Cool completely. Sprinkle with powdered sugar. Decorate as desired. For bars, cut into 6 rows by 4 rows. Store tightly covered.

Makes about 24

Jan Hagels

1 cup butter, softened
1 cup granulated sugar
1 egg yolk
2 cups sifted flour
1/2 teaspoon cinnamon
1 egg white
1 teaspoon water
8 ounces sliced almonds

Pre-heat oven to 325 F. Beat together butter, sugar and egg yolk with an electric mixer until light and fluffy. Stir in flour and cinnamon. Separate dough into 3 portions and spead thinly over 3 small baking sheets (or 2 larger ones). Beat egg white and water in a small bowl until frothy. Spread over dough. Arrange the almonds in a mosaic pattern on top. Bake for 15 to 20 minutes or until golden brown. Remove from oven and slice into diamond shapes while hot.

English Toffee Squares

1 cup butter or margarine, softened
1 cup sugar
1 egg
2 cups all-purpose flour
1 teaspoon ground cinnamon
1 cup chopped pecans or walnuts

Preheat oven to 275F. In large bowl with an electric mixer, beat butter and sugar until creamy. Separate egg, then beat yolk into butter mixture; cover and reserve the egg white. In another bowl, stir together flour and cinnamon; add to butter mixture. With your hands, spread dough evenly over bottom of a greased 10 by 15-inch rimmed baking pan. Beat egg white lightly, then brush over dough to cover evenly. Sprinkle pecans over top; press in lightly. Bake for 1 hour or until firm when lightly touched. While still hot, cut into 1/2-inch squares. Let cool in pan on a rack. Store airtight.

English Cherubs

1 cup firmly packed light brown sugar, divided
1/2 cup butter or margarine, softened
1 1/3 cups all-purpose flour
1 dash salt
2 eggs
1/2 cup granulated sugar
1 teaspoon vanilla
1/4 teaspoon salt
1/2 cup flaked coconut
1 cup chopped pecans

Combine 1/2 cup brown sugar, butter, flour and dash salt; mix or knead with hands until well combined (mixture will look dry). Press in bottom of a greased 9-inch square pan. Beat eggs until foamy, about 2 to 3 minutes. Add remaining 1/2 cup brown sugar, granulated sugar, vanilla and 1/4 teaspoon salt; mix well. Stir in coconut and pecans. Spread mixture over layer in pan. Bake in preheated 350-degree oven 30 minutes, if using a glass baking dish; in a 375-degree oven 30 minutes, if using a metal pan. Top should be set and lightly browned. Do not underbake. Let cool. Cut in 1 1/2-inch squares.


Makes about 36

Coconut Lime Squares

For the crust:
1-1/2 cups sweetened coconut flakes
1 box white cake mix
1/2 cup unsalted butter, melted

For the filling:
2 cups granulated sugar
1/2 cup all-purpose flour
1 teaspoon baking powder
4 large eggs
1 tablespoon freshly grated lime peel
1/3 cup fresh lime juice
1/3 cup fresh lemon juice
confectioners' sugar
Pre-heat oven to 350 F. Line a 9x13" baking pan with foil, letting ends extend above pan. Spray lightly with cooking spray.

To make the crust, spread coconut on a baking sheet. Bake 8 minutes, stirring once, until lightly toasted. Let cool. In a food processor, pulse together cake mix and melted butter until evenly moistened and crumbs form. Stir in coconut. Press mixture evenly into the bottom of the foil-lined baking pan. Bake 10-12 minutes until crust just begins to lightly brown at edges.

To make the filling, whisk sugar, flour and baking powder in a large bowl to combine. Whisk in eggs, lime peel and juices until well blended. Pour over hot crust. Bake 25 minutes or until topping is golden brown and set. Cool
completely in pan on a wire rack. Holding foil ends, lift the whole thing out of the baking plan and place on a cutting board. Allow to cool thoroughly. Dust with confectioners' sugar and cut into squares.


Makes about 32

Chewy Noƫls

2 tablespoons butter or margarine
1 cup packed brown sugar
1 cup chopped nuts
1/3 cup flour
1/8 teaspoon baking soda
1/8 teaspoon salt
2 beaten eggs
1 teaspoon vanilla
powdered sugar
1 tube of green decorator icing with a writing tip

In a 9x9" baking pan melt butter or margarine. Stir together brown sugar, nuts, flour and salt; then stir in eggs and vanilla. Pour over butter in pan; do not stir. Bake at 350 F for 20 to 25 minutes. Sift the powdered sugar over top. Placed waxed paper under wire rack, immediately invert pan onto rack. Cool. Dust again with powdered sugar. Cut into bars. Write "Noƫl" on each bar with green decorator icing.

Bisquick Butterscotch Brownies

2 cups Bisquick (tm) baking mix
2-1/3 cups light brown sugar, firmly packed
4 large eggs
1/2 cup margarine, softened
1 (3.5 ounce) can coconut
1-1/2 cup chopped pecans
1 teaspoon vanilla extract

Preheat oven to 350F. Mix all ingredients and bake in a 9x13-inch pan for 45 minutes. Cool on rack, cut while warm.

Bienenstich

1 cup butter, firm
3/4 cup sugar
2 tablespoons honey
2 tablespoons milk
1 cup chopped or slivered almonds
1 teaspoon almond extract
1 3/4 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1 egg

Preheat oven to 350F. In a small pan, combine 1/2 cup of the butter, 1/4 cup of the sugar, honey, milk, almonds, and almond extract. Bring to a rolling boil over medium-high heat, stirring; set aside. In a mixing bowl, stir together flour, remaining 1/2 cup sugar, baking powder, and salt. Cut remaining 1/2 cup butter into pieces and, with a pastry blender or 2 knives, cut into flour mixture until mixture is very crumbly and no large particles remain. Add egg and mix with a fork until dough holds together. Press dough evenly over bottom of an ungreased 10 by 15-inch rimmed baking pan. Pour almond mixture over dough, spreading evenly. Bake 20 to 25 minutes or until topping is deep golden. Let cool in pan on a rack. Cut into 2-inch squares; for smaller cookies, cut each square diagonally into 2 triangles. Store airtight.


Makes about 36

Basler Lekerli

For the cookies:
3 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon freshly grated nutmeg
1 teaspoon baking powder
1 cup dark honey
3/4 cup granulated sugar
3 tablespoons kirsch
2/3 cup finely chopped candied orange peel
8 ounces (about 2 cups) whole unblanched almonds, chopped into 1/4-inch pieces

For the sugar glaze:
2 tablespoons water
1/3 cup granulated sugar
2 tablespoons confectioners' sugar

Preheat oven to 325°F. Measure the flour into a large mixing bowl and add the spices, baking powder, and baking soda. Stir well to combine. Mix the honey and the 3/4 cup granulated sugar in a 1 1/2-quart saucepan. Bring to a simmer over medium heat, stirring occasionally. Remove from heat and stir in the kirsch, candied orange peel, and almonds. Stir the honey mixture into the flour and spices using a rubber spatula. Butter and line with parchment or foil one 10 x 15 x 1-inch pan. Scrape the dough into the prepared pan and use the floured palms of both hands to fill the pan. Use the back of a spoon to smooth the top. Bake 25 to 30 minutes, until puffed and firm, but not dry. Remove the pan from the oven and immediately use the paper to lift out the baked Leckerli and place it on a rack to cool. Prepare the glaze: Combine the water and the 1/3 cup granulated sugar in a small saucepan and bring to a boil over low heat, stirring often to disolve the sugar. After the syrup comes to a boil, let it boil for 10 or 15 seconds so it reduces slightly. Remove the pan from the heat and immediately sift over and stir in the confectioners' sugar. Quickly brush the glaze over the cooled Leckerli and allow the glaze to dry for 10 minutes. When the glaze has dried, transfer the Leckerli to a cutting board. Using a sharp, serrated knife, cut it into 1 1/2 x 2-inch rectangles. Store between sheets of parchment or wax paper in a tin or plastic container with a tight-fitting cover.

Zimtsterne

2 cups finely ground unblanched 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 teaspoon lemon zest
granulated sugar (for rolling out)

Grease 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 powdered 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 a small piece on a board dusted with granulated sugar. If it is too sticky to handle, 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 and 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 re-rolled 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. Cut using a star-shaped cookie cutter dipped 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.


Makes about 35

Yeast Crisps

1 packet yeast
1/3 cup warm water
1 cup margarine, softened
1/8 teaspoon salt
2 cups flour
1 cup sugar

Put warm water in a small bowl and stir the yeast into the water. Set aside. Mix together margarine, salt and flour. Stir in yeast and water until well blended. Chill for 1 hour. Put the sugar in a small bowl. Form 1-inch diameter balls of dough and roll them in the sugar. Place the balls in a shallow pan and chill for 30 minutes. Preheat oven to 350°F. Line cookie sheets with parchment paper. Dust a work surface and rolling pin with a mixture of flour and sugar for rolling out the cookies. One by one, place each ball on the work surface and press it flat with the ball of your hand. Turn it over and press again. This coats the ball with some flour and sugar to keep it from sticking. Roll out the dough very thin, about 1/16 inch or less, or until the dough makes a rectangle about 3”x2”, then cut in half crosswise. Pick up the very thin dough with a sharp wide knife such as a chef’s knife and place it on your prepared cookie sheet. Let rest for 30 seconds then bake for 6-8 minutes or until crisps are golden brown. Remove from oven and let cool one minute. Remove crisps to a wire rack to cool completely. Store in an airtight container in the refrigerator for up to 2 weeks. Makes about 100 crisps.

Scottish Shortbread

1/2 cup powdered sugar
1/3 cup white rice flour
2 cups all-purpose flour
1 cup unsalted butter, at room temperature

Combine dry ingredients and sift over butter. Cut in butter until completely incorporated. Knead dough on floured surface until soft, about 2 minutes. Roll dough into 2 disks and wrap with plastic wrap. Chill one hour. Preheat oven to 350 F. Knead dough to soften a bit then roll 1/4-inch thick and cut into rectangles about 3/4 inch x 2-1/2 inches. Prick each rectangle several times with the tines of a fork. Bake for 5 minutes on ungreased cookie sheet. Allow to cool for 1 minute on baking sheet then remove to wire racks to cool.


Makes about 48

Sacher Torte Cookies

For the cookies:
1 cup butter, at room temperature
1/4 cup granulated sugar
1 large egg
1/4 cup Dutch-process cocoa powder
2 cups all-purpose flour

For the filling:
1/2 cup apricot preserves

For the glaze:
1/2 cup semi-sweet chocolate chips
2 tablespoons unsalted butter
Preheat oven to 350 F. Lightly grease 2
baking sheets or line with parchment paper or non-stick baking mat. In a large mixing bowl, beat the butter and sugar until light and fluffy. Beat in egg, mixing well. Sift together the cocoa and flour. Stir into creamed mixture and blend well. Shape the dough into 1-inch balls and place 2 inches apart on prepared baking sheets. Make an indentation in the center of each with your thumb. Bake the cookies for 12 to 15 minutes, until they feel firm and are light brown. Remove to wire racks to cool. At this point you can store the cookies in airtight containers at room temperature or freeze them.

Before serving, fill the indentation of each cookie with a dot of apricot preserves. In the top of a double boiler over medium heat, melt the chocolate chips and butter. Stir until smooth. Scrape mixture into a plastic zip-lock bag and with a scissors snip off a tiny corner of the bag. Drizzle chocolate over the cookies. Allow chocolate to set before serving.

Piparkakut

1 1/4 cups margarine
1/4 cups sugar
3 eggs
1 cup dark corn syrup
2 teaspoons ground cinnamon
2 teaspoons ground ginger
2 teaspoons ground cloves
1 tablespoon grated orange rind
7 cups white flour
3 teaspoons baking soda

Boil the syrup and spices, add the margarine and beat until the mixture is cool. Mix the soda in with part of the flour and then combine with the syrup-margarine mixture. In a separate bowl, beat together the eggs and sugar. Add the whipped eggs and the rest of the flour. Do not knead the final mixture. Cover the dough with plastic wrap and leave overnight in a cool place. Preheat oven to 400 F. Roll out the dough, cut up into shapes with cookie cutters and bake the cookies in the oven until golden brown (approximately 8 minutes).


Makes about 200

Oatmeal Shortbread

3/4 cup all purpose flour
2/3 cup oats
1/2 cup corn starch
1/2 cup powdered sugar
3/4 cup butter, softened

Mix flour, oats, corn starch and powdered sugar in a large bowl. Blend in butter. Work with hands until a soft, smooth dough forms. Shape into a disk and wrap with plastic wrap. Place in the refrigerator 30 minutes or until easy to handle. Preheat oven to 300F. Roll out dough to 1/4" thickness. Cut into shapes with cookie cutters. Place on ungreased baking sheets. Decorate if desired. Bake for 15-25 minutes, or until edges are lightly browned. Time will depend on cookie size. Remove and cool completely on wire rack. Store in airtight container at room temperature.

Kahlua Gingerbread Cutouts

1/2 cup solid vegetable shortening
1/4 cup butter, softened
1/2 cup light brown sugar, firmly packed
1 large egg
1/4 cup molasses
2 tablespoons Kahlua
2 1/4 cups sifted all-purpose flour
1 tablespoon baking soda
1 teaspoon salt
1 teaspoon ginger
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
Preheat oven to 350 F. Cream shortening, butter and sugars together. Beat in egg until fluffy. Stir in molasses and Kahlua. Sift together flour, soda, salt, and spices. Mix well into creamed mixture. Divide dough into fourths. Cover and chill 2 hours. On well-floured board, roll out each portion of dough to 3/8" thickness, keeping the other dough refrigerated until use. Cut with cookie cutters and place on lightly greased cookie sheet. Bake about 8 minutes. Let cool one minute then remove to wire rack to cool completely. Decorate with Kahlua Frosting.


Kahlua Frosting

1 pound powdered sugar
1/4 cup Kahlua
3 tablespoons shortening
3 tablespoons butter, softened
2 teaspoons light corn syrup
food coloring

In a large bowl mix all ingredients, except for food coloring, until smooth. If you want to use different colors for your decorating, divide the frosting and tint each portion with food coloring, as desired. Decorate cookies using a pastry bag and decorators tips.

If you want a spreadable frosting, use an additional 1 to 2 tablespoons of Kahlua in the recipe.


Makes about 24

Zucchini Wheat Germ Cookies

1 cup packed brown sugar
3/4 cup butter, softened
3/4 cup milk
1 teaspoon vanilla
1 large egg
2 cup whole wheat flour
1 cup wheat germ
1 1/2 teaspoon baking powder
1 1/2 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon nutmeg
1 cup shredded zucchini
1/4 cup raisins
1/4 cup chopped nuts

Preheat oven to 375 degrees. Lightly grease cookie sheet. Mix brown sugar, butter, milk, vanilla and egg in large bowl. Stir in flour,
wheat germ, baking powder, cinnamon, salt and nutmeg. Fold in zucchini and raisins. Drop dough by rounded teaspoonfuls about 2 inches apart
onto cookie sheet. Bake 12 - 15 minutes or until light brown.

Teebroedchen (Christmas Tea Biscuits)

6 eggs
1 pound powdered sugar
1 teaspoon anise flavoring
4 cups sifted flour

Beat eggs for 7 minutes. Add powdered sugar and beat another 7 minutes. Add flavoring and flour and beat 7 more minutes. Drop by teaspoon on greased cookie sheets, cover them with a thin cloth, and let them stand overnight or for 8 hours. Preheat oven to 350F and bake for 8 to 10 minutes.

Quebec Maple Date Cookies

3 cups whole wheat flour
1 teaspoon baking powder
1 teaspoon baking soda
1 cup chopped pecans
1 cup chopped dates
1 cup butter, softened
1 1/2 cups maple syrup
3 eggs

Preheat the oven to 350 F. Stir together the flour, baking powder and baking soda. Add nuts and dates and mix well. Cream the butter and gradually add maple syrup and eggs. Gradually add the flour mixture until well incorporated. Drop by teaspoons on a cookie sheet and bake 10 minutes.


Makes about 60

Hecker Nuesse Kuchen (Hickory Nut Cookies)

2 cups sugar
2/3 cup flour, sifted
3 eggs
1 teaspoon baking powder
1/4 teaspoon cinnamon
1/8 teaspoon salt
1 cup hickory nuts, chopped

Preheat oven to 325 degrees. Beat the eggs until thick and lemon colored. Add the sugar a little at a time and beat thoroughly with each addition. Sift together flour, baking powder, cinnamon and salt. Fold into egg mixture. Add nuts. Drop from teaspoon on a greased cookie sheet. Bake until golden.

Colorado Cowboy Cookies

2 cups all purpose flour
2 cups old-fashioned oats
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
3/4 cup sugar
3/4 cup plus 2 tablespoons packed dark brown sugar
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups semisweet chocolate chips
1 cup chopped toasted walnuts (about 4 ounces)

Whisk first 5 ingredients in medium bowl to blend, then set aside. Using an electric mixer, beat the butter and both sugars in a large bowl until light and fluffy. Add eggs and vanilla. Mix thoroughly. Add dry ingredients and beat until just blended. Stir in chocolate chips and walnuts. Cover dough and chill 1 hour. Preheat oven to 350°F. Form dough into balls, using 1/4 cup dough for each. Place on greased baking sheets, spacing 2 inches apart. Flatten with hand to 3 1/2-inch rounds. Bake 10-15 minutes or until cookies are golden brown around edges and firm in center. Transfer to cooling racks to cool completely

Coconut Sarah Bernhardts

1-1/4 cups unsweetened dessicated coconut
1/3 cup granulated sugar
1 egg white
1/2 teaspoon vanilla
12 ounces bittersweet chocolate
1/4 cup whipping cream
2 tablespoons butter, softened
1 tablespoon rum
2 teaspoons solid vegetable shortening

Pre-heat oven to 350 F and line 2 baking sheets with parchment paper. In a large mixing bowl, sitr together coconut, sugar, egg white and vanilla until combined. Drop by teaspoonfulls onto prepared pans. Bake 7 minutes or until bottoms are lightly golden. Allow to cool on baking sheets. Place 8 ounces of the chocolate in a mixing bowl and chop so that the mixture forms small chunks. In a small saucepan, heat cream with the butter just until the butter melts and bubbles form around the edge of the pan. Pour hot cream over the chocolate and whisk until smooth. Stir in rum. Cover and refrigerate about 1 hour or until firm. Place 1 teaspoon of chocolate mixture on top of each cookie. Smooth to form a dome shape. Refrigerate about 1 hour or until firm. Line cooled baking sheets with waxed paper. In the top of a double boiler over hot water, melt the remaining 4 ounces of chocolate with the shortening. Allow to cool for 3 minutes. Set cookie on a fork and spoon the melted chocolate over the cookie until completely coated. Place on waxed paper. Refrigerate until chocolate sets, about 2 hours.

White Christmas Fudge

1 cup sugar
1/2 cup butter
1/2 cup heavy cream
1/8 tsp salt
2 cups powdered sugar
1 tsp vanilla
1/2 cup red candied cherries, chopped
1/2 cup green candied cherries, chopped

Spray an 8x8" baking dish with cooking spray. In a large saucepan, bring the sugar, butter, cream and salt to a boil over medium heat, stirring frequently. Let boil for 5 minutes, stirring constantly. Remove from heat and slowly add the powdered sugar and vanilla, stirring until smooth and well combined. Stir in the cherries until evenly distributed. Spoon into baking dish and chill for 1 hour or until firm. Cut into squares. Store in an airtight container.

Peppermint Fudge

1-1/2 cups crushed peppermint candies
1 cup marshmallow creme
4 cups granulated sugar
1 cup evaporated milk
1/3 cup light corn syrup
6 tablespoons butter
2 tablespoons honey
1/2 teaspoon salt

In a medium saucepan, combine 1 cup crushed peppermint candies and marshmallow. Cook over medium heat until smooth, stirring constantly. Remove from heat. Butter the sides of a large heavy saucepan or dutch oven. Add sugar, milk, corn syrup, butter, honey, and salt. Cook over medium heat until sugar dissolves, stirring constantly. Using a pastry brush dipped in hot water, wash down any sugar crystals on sides of pan. Increase heat to medium-high and bring to a boil. Using a candy thermometer, cook syrup until it reaches soft ball stage: 234°F to 240°F. To test, drop a small amount of fudge in ice water. Syrup should easily form a ball in the water, but flatten out when held in your hand. Stir in marshmallow mixture. Fill your kitchen sink with 2 inches of cold water. Place saucepan in the sink and cool to approximately 120°F. Using an electric mixer at medium speed, beat fudge until thickened and no longer glossy. Stir in remaining 1/2 cup crushed peppermint candies. Pour into a buttered 8 x 11 inch baking pan. Cool completely and cut into 1-inch squares. Store in an airtight container in the refrigerator.

Maple Walnut Fudge

2 cups packed brown sugar
half of a 10 oz can evaporated milk
1/2 pound butter
2 cups powdered sugar
1 cup walnuts
1/2 teaspoon vanilla
1/2 teaspoon maple flavoring

Like a 9x13-inch pan with aluminum foil or parchment paper, then butter the foil or parchment; set aside. In a medium saucepan, combine sugar, butter and milk. Bring to a boil over medium heat. Reduce heat very slightly and boil exactly 10 minutes while stirring constantly. Remove from heat and add powdered sugar, vanilla and maple flavoring. Mix thoroughly with hand mixer on medium until thick and glossy - just a couple of minutes. Fold in walnuts and pour in prepared pan. Refrigerate until set.

Cranberry Fudge

2 cups semi-sweet chocolate chips
1/4 cup light corn syrup
1/2 cup powdered sugar
1/4 cup evaporated milk
1 teaspoon vanilla
1 6-ounce package sweetened dried cranberries
1/3 cup chopped pecans

Line the bottom and sides of 8 x 8-inch pan with plastic wrap. Set aside. Combine chocolate chips and corn syrup in a medium saucepan. Cook over low heat until melted and smooth. Remove from heat. Add powdered sugar, evaporated milk and vanilla; stir vigorously until the mixture is thick and glossy. Add sweetened dried cranberries and nuts; mix well. Pour into prepared pan. Cover and chill until firm, about 8 hours. Cut into 1-1/2-inch squares. Store covered in refrigerator. Serve at room temperature.

Bourbon Fudge

2 cups semi-sweet chocolate chips
1 (14-ounce) can sweetened condensed milk
1/4 cup Maker's Mark or other Bourbon
1/2 teaspoon orange extract
1 (3/4-ounce) package of slivered almonds

Combine chocolate chips and milk in large bowl and cover loosely. Cook in microwave for 3 minutes on High. Remove from microwave and stir until smooth. Add bourbon and orange extract; mix well. Grease an 8 inch square pan and
sprinkle bottom of pan with almonds. Pour mixture in pan; let stand until firm or chill in refrigerator.

Bailey's Irish Cream Fudge

4-1/2 cups sugar
1 can (12 ounce) evaporated milk
1 cup butter
2 packages (12 ounces each) milk chocolate chips
1 package (12 ounces) semi-sweet chocolate chips
2 jars (7 ounces each) marshmallow cream
2 teaspoons vanilla extract
2/3 cup Bailey’s Irish Cream
2 cups chopped nuts (optional)

Butter a 9 x 13 x 2-inch baking pan. In a large bowl, add chocolate chips, marshmallow cream, vanilla, Bailey's Irish Cream and nuts. Set aside. Heat butter, sugar and milk to a boil, reduce heat and cook slowly for 11 minutes, stirring constantly. Pour milk mixture over the ingredients in bowl and stir slowly, by hand, to blend. Pour fudge into prepared pan and chill. When fudge is set, cut into 1-inch pieces.

Cranberry Almond Biscotti

2-1/3 cups all-purpose flour
1 cup granulated sugar
1-1/2 teaspoons baking powder
1-1/4 teaspoons cinnamon
1/2 teaspoon nutmeg
2 large eggs
2 large egg whites
1 tablespoon vanilla extract
1-1/2 cups fresh or frozen cranberries, coarsely chopped
3/4 cup sliced almonds
Preheat oven to 325 F. Combine the flour, sugar, baking powder, cinnamon and nutmeg in a large mixing bowl. Whisk the eggs, egg whites and vanilla extract together and add to the dry ingredients, mixing just until moist, using a hand mixer on medium speed. Add cranberries and almonds and mix thoroughly. Turn out onto a floured surface and divide batter in half. Pat each half into a log about 14 inches long and 2 inches wide. Place on a lightly greased cookie sheet and bake 30 minutes or until firm. Reduce oven temperature to 300 F. Leaving the baked log on the cookie sheet, cut crosswise into 1/2-inch slices. Turn the slices cut side up on the cookie sheet and return to the oven; bake for 40 to 45 minutes or until firm and dry. Cool and keep in a tight container.


Makes about 30

Coconut Pecan Biscotti

1/2 cup butter
3/4 cup brown sugar, packed
2 large eggs
1/2 cup plus 2 tablespoons sweetened coconut
2-1/4 cups all-purpose flour
1-1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup (4 ounces) chopped pecans
Pre-heat oven to 350 F. Grease baking sheet or line with parchment paper. Mix flour, baking powder and salt. Using electric mixer, cream butter and sugar in large bowl to blend. Add eggs one at a time, beating well after each addition. Beat in coconut. On low speed, gradually add flour mixture. Stir in pecans. Turn dough onto floured work surface and divide in half. Shape each half into two-inch wide log the length of a rolling pin. Transfer to cookie sheet, and pat down with hands to make dough flat and same thickness along the length. Bake 30 minutes, until logs are golden-brown and firm-to-touch, and tester inserted in centers comes out clean. Cool 20 minutes. Reduce oven temperature to 325 F. Cut logs diagonally into 1/2-inch slices. Arrange on cookie sheet and bake another 10-15 minutes, until golden-brown, watching carefully. Turn and brown other side. Remove from oven and cool on wire racks.


Makes about 36

Basic Biscotti

4 ounces blanched almonds
2-1/2 cups all-purpose flour
2 cups granulated sugar
1/4 teaspoon salt
1/4 teaspoon baking soda
3 large eggs
Preheat oven to 350 F. Spread almonds on a baking sheet and toast them in oven until lightly golden. Let cool. Coarsely chop half the
nuts. Butter 2 large baking sheets. Mix flour, sugar, salt and baking soda. Beat in eggs, then whole and chopped nuts. Mix to obtain a firm dough. Knead briefly, then divide dough into 4 pieces. On a floured work surface, roll each piece under your hands into a cylinder 15
inches long and about 1 1/2 inches in diameter. Place 2 rolls, well separated, on each baking sheet and bake 15-20 minutes, until very lightly browned and firm to the touch.

With a spatula, carefully transfer the rolls to a cutting board and slice each one diagonally into cookies about 1/2-inch thick. Set wire racks on the baking sheets and lay out the biscotti on them. Return them to the oven for 20-30 minutes, or until very firm and crisp. Cool on the racks, then transfer them to a tin for long keeping.

Almond-Apricot Biscotti

2-3/4 cups all-purpose flour, sifted
1-1/2 cups granulated sugar
1/2 cup (1 stick) unsalted butter, cut into pieces
2-1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground ginger
3-1/2 ounces white chocolate, cut into pieces
1-2/3 cups whole almonds, toasted
2 large eggs
1/4 cup plus 1 tablespoon apricot brandy
2 teaspoons almond extract
1 (6 ounce) package dried apricots, diced

Line 18 x 12 x 1-inch baking sheet with foil. Butter and flour foil. Combine first 6 ingredients in a food processor. Process until fine meal forms. Add white chocolate and process until finely chopped. Add toasted almonds and chop coarsely, using 6 to 8 on/off turns. Beat eggs, brandy and extract to blend in large bowl. Add flour mixture and apricots and stir until moist dough forms. Drop dough by spoonfuls in three 12-inch-long strips on prepared sheet, spacing evenly. Moisten fingertips and shape each dough strip into 2-inch-wide log. Refrigerate until dough is firm, about 30 minutes. Position rack in center of oven and preheat to 350 F. Cut logs from sides of pan if necessary. Transfer to work surface. Using heavy sharp knife, cut each log crosswise into 3/4-inch-wide slices. Arrange half of cookies cut side down on cookie sheet. Bake 10 minutes. Gently turn cookies over and bake 10 minutes longer. Transfer cookies to racks. repeat baking with remaining cookies. Cool cookies completely. Can be prepared 2 weeks ahead; store in airtight container at room temperature.

Almond Chocolate Biscotti

1 package chocolate cake mix
1 cup all-purpose flour
1/2 cup butter or margarine, melted
1/4 cup chocolate syrup
2 eggs
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/2 cup slivered almonds
1/2 cup miniature semisweet chocolate chips
1 package (10 to 12 oz.) vanilla or white chocolate chips
2 tablespoons shortening
Pre-heat oven to 350 F. In a large mixing bowl, combine the dry cake mix, flour, butter, chocolate syrup, eggs and extracts; mix well. Stir in the almonds and miniature chocolate chips. Divide dough in half. On ungreased baking sheets, shape each portion into a 12 x 2-inch log.

Bake for 30-35 minutes or until firm to the touch. Cool for 15 minutes. Transfer to a cutting board; carefully cut diagonally with a serrated knife into 1/2" slices. Place cut side down on ungreased baking sheets. Bake for 10-15 min. or until firm. Remove to wire racks to cool.

In a small heavy saucepan over low heat, melt vanilla chips and shortening. Drizzle over biscotti; let stand until hardened. Store in airtight container.

PEANUT BUTTER BEARS

PEANUT BUTTER BEARS
1 CUP SHORTENING
1 CUP PEANUT BUTTER
1 ½ CUPS GRANULATED SUGAR
½ CUP PACKED BROWN SUGAR
1 ½ TSP. BAKING SODA
2 EGGS
1 TSP. VANILLA
2 ¼ CUPS ALL-PURPOSE FLOUR
DECORATIONS (IF YOU WANT)

Preheat oven to 350*. Put shortening and peanut butter in
the mixing bowl. Beat with the electric mixer on medium speed until
well mixed. Stopping the mixer to scrape with rubber spatula. Stop
the mixer. 2. Add the granulated sugar, brown sugar, and baking soda.
Beat with the electric mixer on medium speed until well mixed,
stopping the mixer to scrape the bowl. Stop the mixer. 3. Add eggs
and vanilla. Beat with the electric mixer on medium speed until well
mixed. Stop the mixer. 4. Add the flour, ½ cup at a time, to the
peanut butter mixture. Beat with the electric mixer on medium speed
until well mixed. Stop the mixer; stir in any remaining flour with
the wooden spoon. 5. To make one bear, shape the dough into balls of
the following sizes: one1-inch ball, one ¾-inch ball, six ½-inch
balls, and one ¼-inch ball. On the ungreased cookie sheet use your
hand to press gently on the1-inchball, flatten it to ½-inch thickness
for the body. Attach the ¾-inch ball for the head; flatten it to ½-
inch thickness. Attach the six ½-inch balls for the arms, legs, and
ears. Place the ¼-inch ball on the head for the nose. Repeat with
remaining dough, leaving about 1 ½-inch space between each bear. Or,
form dough into other shapes such as bunnies, butterflies, or
dinosaurs. For even baking, all cookies must be about the same size.
Prep: 20 minutes plus shaping Bake: about 10 minutes per batch Makes
24-36 cookies

GERMAN CHRISTMAS HARD CANDY

3 3/4 c. sugar
1 c. water
1 1/4 c. Karo syrup
Cinnamon flavoring oil
Red food coloring

Mix ingredients (except oil) in a 4 quart saucepan and cook rapidly until syrup reaches 300 degrees by candy thermometer. Do NOT stir while cooking. Have a cookie sheet ready when syrup is done. Cover bottom of cookie sheet with powdered sugar.

When syrup is 300 degrees remove from heat and add 2 teaspoons flavoring oil and 5 drops food coloring. Stir to mix (until it stops bubbling). Pour into cookie sheet. When cool enough to handle, cut with kitchen shears. Work fast as it hardens quickly.

Tuesday, August 21, 2007

Hazelnut Crisps

13 ounces granulated sugar
9 ounces unsalted butter
2 large eggs
1 teaspoon vanilla
10 ounces flour, all-purpose
1 teaspoon baking soda
1 teaspoon baking powder
5 ounces hazelnuts, toasted,skinned and chopped fine

Preheat oven to 350 degrees F Line your baking sheets with parchment.
Cream sugar& butter until light and fluffy.
Add eggs and vanilla, mix until incorporated.
Sift flour, soda and baking powder.
Fold into egg mixture.
Fold in nuts.
Drop by spoonfuls onto baking sheet, leaving space for spreading.
Bake about 8 minutes or until golden brown.
Remove from baking sheet and cool on a wire rack.

Apricot-White Chocolate Chunk Cookies

1/2 cup unsalted butter, at room temperature
1/2 cup packed light brown sugar
1 large egg
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup dried apricots, cut int 1/2-inch cubes
4 ounces white chocolate, cut into 1/2-inch chunks

Preheat the oven to 350°.
Cream the butter and brown sugar in a medium-size mixing bowl until smoothly blended.
Beat in the egg and vanilla.
Add the flour, baking soda, and salt, stirring the mixture into a smooth dough.
Add the apricots and white chocolate, stirring until the pieces are thoroughly dispersed.
Drop the batter by tablespoonfuls onto ungreased cookie sheets, spacing 2 inches apart.
Bake for 10 minutes, until the edges are lightly browned.
Let the cookies set on the sheet for 1 to 2 minutes before transferring them with a spatula to wire racks to cool.

Rozky

1 lb butter or margarine, softened
3 (3 ounce) packages cream cheese, softened
1 cup sour cream
4 1/2-5 cups flour
granulated sugar

Filling
1 (8 ounce) bag of shelled walnuts, ground fine
1 cup brown sugar
1 egg white, beaten

Cream butter and cream cheese together.
Add sour cream and mix well.
Add flour gradually until you have a firm dough.
Refrigerate overnight.
Combine filling indredients.
If too dry, add a little milk.
Preheat oven to 350 degrees.
Roll out small portions of dough in granulated sugar to about 1/8" thick, about 2 1/2" diameter each.
Place 1 to 2 tsp of filling in middle of each circle and pinch 2 sides together in the center to seal.
Bake on cookie sheet for about 15 minutes.

Rosemary Biscotti

3 1/2 cups all-purpose flour
1/2 cup freshly grated parmesan cheese
1 tablespoon dried rosemary
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon pepper
3 eggs
2/3 cup water

In a large bowl, whisk together the flour, cheese, rosemary, baking powder, salt and pepper.
Make a well in the center.
Whisk eggs with water.
pour into well.
Stir to combine.
On lightly floured surface knead dough until smooth (about 20 times).
Divide into thirds and roll each third into a log about 1 1/2 inches in diameter.
Place on ungreased baking sheet and flatten slightly.
Bake logs in preheated 350F degree oven (180C) for about 30 minutes or until golden.
Remove from oven and let cool for 5 minutes.
Cut diagonally into 1/2 inch thick slices.
Place cut side down on baking sheet and continue cooking for another 30 minutes, turning halfway through.

Cuciadate (Italian Fig Cookies)

Filling
2 cups chopped dried figs
1 cup maraschino cherries, chopped
1/2 cup chopped pecans
1/4 cup Amaretto

Dough
4 cups flour
1/4 teaspoon baking powder
1/2 cup sugar
3/4 cup butter
2 eggs, beaten
1 tablespoon vanilla
1/4 cup milk

Icing
powdered sugar
water

In blender, blend figs, cherries, pecans and Amaretto.
Set aside.
Preheat oven to 350F degrees.
In a large mixing bowl, combine flour, baking powder and sugar.
Cut in butter with a pastry blender or a fork.
Add eggs, vanilla and milk.
Mix well.
Roll out strips of dough and cut into 2X4-inch rectangles.
Place a teaspoonful of filling onto each rectangle.
Roll so that short ends make the seam and place seam side down on a baking sheet.
Bake for about 20 minutes, or until lightly brown.
Do not over bake!
Let the cookies cool completely.
To make icing, mix a small bowl of powdered sugar with very little water.
Add water a little at a time until icing is a smooth consitancy that can spread easily, but not runny.
Ice cookies and add sprinkles.

Maypo Cookies

1 cup shortening
2 eggs
3/4 cup brown sugar
3/4 cup white sugar
1 1/2 cups flour
1 teaspoon salt
1 teaspoon baking soda (dissolved in 1T hot water)
1 cup maypo
1 teaspoon vanilla
1 cup nuts
1 bag butterscotch chips or chocolate chips

Cream 1 cup shortening.
Beat in: eggs, brown sugar, and white sugar.
Add flour, salt, soda dissolved in 1 T hot water.
Stir in: Maypo, vanilla, nuts, butterscotch and/or chocolate chips.
Bake at 350 for 12 minutes on an ungreased cookie sheet.

Passover Cookies

1 1/2 cups matzo meal
1 1/2 cups matzo farfel
1 1/2 cups sugar
1 cup raisins
1 cup walnuts
1 cup bittersweet chocolate chips
1 teaspoon cinnamon
3 large eggs
2/3 cup vegetable oil

Mix together the first 7 ingredients.
Add the eggs and oil and mix together well.
The dough will seem dry and crumbly, but it will hold together when cooked.
Drop by tablespoons onto greased cookie sheet. Press lightly to hold together, if necessary.
Bake @ 350° for 15 minutes.

Cornflake Cookies

1 cup sugar
1 cup light corn syrup
1 cup peanut butter
1 tablespoon butter or margarine
9 cups corn flakes

Bring sugar and corn syrup to a boil.
Remove from heat.
Mix in butter and peanut butter.
Stir in corn flakes.
Press into the bottom of a 9 X 13 inch dish.
Let cool.
Cut into squares.

Pear Custard Bars

1/2 cup butter or margarine, softened
1/3 cup sugar
3/4 cup all-purpose flour
1/4 teaspoon vanilla extract
2/3 cup chopped macadamia nuts '

custard filling
1 (8 ounce) package cream cheese, softened
1/2 cup sugar
1 large egg
1/2 teaspoon vanilla extract
1 (15 1/4 ounce) can pear halves in natural juice, drained
1/2 teaspoon sugar
1/2 teaspoon ground cinnamon

In a mixing bowl, cream butter and sugar.
Beat in the flour and vanilla until combined.
Stir in the nuts.
Press into a greased 8-inch square baking pan.
Bake at 350° for 20 minutes or until lightly browned.
Cool on a wire rack.
Increase oven temp to 375°.
In a mixing bowl, beat cream cheese until smooth.
Add sugar, egg and vanilla; mix until combined.
Pour over crust.
Cut pears into 1/8 inch slices; arrange in a single layer over filling.
Combine sugar and cinnamon; sprinkle over pears.
Bake at 375° for 28-30 minutes (center will be soft set and will become firmer upon cooling).
Cool on a wire rack for 45 minutes.
Cover and refrigerate for at least 2 hours before cutting.

Purim Hamantaschen

1/2-1 cup sweet butter, softened
2 tablespoons confectioners' sugar
2 egg yolks
3 tablespoons ice water
1 1/2 cups flour
apricot jam or prune jam
butter (to grease the cookie sheet)
flour (to roll the dough on)

Cream the butter and sugar together in the large bowl.
Add the egg yolks and continue to mix well.
Add the ice water.
Gradually stir in flour until a ball of dough is formed.
Place the dough in plastic wrap and refrigerate it for several hours or overnight.
When ready to continue, take dough out of refrigerator.
Turn on the oven to 350 degrees.
Grease the cookie sheet with the butter.
Divide the dough in half.
Wrap the extra half in the plastic and put back in the refrigerator.
Roll out the dough on a clean, lightly floured surface to a 1/4" thickness.
Cut it into 2" circles (use the top of a glass to"press out" the circles).
Place 1 teaspoon of the jam in the center of each circle and fold into three-cornered cookies.
Start by pressing two sides together, then fold the third side over and press the ends together.
Place the Hamantaschen about an inch apart on the greased cookie sheet and bake for 10-15 minutes, or until lightly browned along the edges.

Washboard Cookies

1/2 cup butter, softened
1 cup packed brown sugar
1 egg
1/2 teaspoon baking soda
1 teaspoon hot water
1 teaspoon vanilla
1 3/4 cups flour
sugar

Cream butter, brown sugar, and egg.
Stir together baking soda and water.
Add to creamed mixture.
Add flour and mix well.
Shape into walnut sized balls.
Place on greased cookie sheets.
Flatten with fork.
Sprinkle with sugar.
Bake at 325F degrees for 15 minutes.

Mantecaditos - Almonds Shortbread Cookies

2 1/4 cups flour
1/4 teaspoon nutmeg
3/4 cup butter
1/4 cup shortening
1 1/2 teaspoons almond extract
1/2 teaspoon vanilla extract
1/2 cup sugar
5 maraschino cherries

Place your oven rack in the middle on your oven and preheat to 350°.
In a medium bowl combine flour and nutmeg-set aside.
In a large bowl beat butter, shortening and extracts and beat until smooth.
Gradually add sugar and cream.
Blend in flour-dough should be slightly moist.
Using teaspoons and not your hands form into balls.
Place on ungreased cookie sheet and press down slightly.
Cut each cherry into 8 pieces and place a sliver on each cookie.
Bake for 20 minutes and cool on a rack.

Orange Float Cookies

2 cups flour
1/2 cup heavy cream
1/2 cup butter (no substitutes)
1/4 teaspoon orange extract
2 drops orange food coloring
powdered sugar (for dusting board)
Filling
3/4 cup powdered sugar (more if needed)
1/4 cup butter (no substitutes)
1 teaspoon orange extract
2 drops orange food coloring
1/4 teaspoon heavy cream (more if needed)

Cream butter, add flour.
Stir in cream, orange extract, mix well, until dough holds together.
Roll dough out thinly on board dusted with powdered sugar.
Cut with 1 1/2 to 2-inch cookie cutter.
Bake at 400° for 8-9 minutes.
Cool completely on wire rack.
For filling: Combine all filling ingredients. Add more powdered sugar, or cream, as necessary to make spreadable filling.
Spread filling on cookies, top with another cookie.

Carrot Pecan Cookies

1 cup flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 teaspoon ground cardamom (optional)
1/4 teaspoon cinnamon
1/2 cup butter (at room temperature)
3/4 cup light brown sugar
1 egg
1/2 teaspoon vanilla
1 cup carrots, grated
1 cup pecans, chopped
1/2 cup raisins

Heat oven to 325 degrees; lightly grease 2 cookie sheets.
Combine flour, baking powder, soda, salt and spices.
Beat the butter with the sugar until fluffy- 2 to 3 minutes.
Beat in the egg and the vanilla.
Beat in the flour mixture.
Stir in the carrots, nuts and raisins.
Drop the batter by generous tablespoons onto the baking sheets 2 inches apart.
Bake until the edges are lightly browned, about 15 minutes.

Cherry Cookies

1 cup butter
1/2 cup sugar
1 teaspoon vanilla
1 pinch salt
2 1/2 cups flour
1 (10 ounce) jar maraschino cherries, drained and chopped rough

Pre heat oven to 375 and grease well cookie sheets.
Combine butter, sugar, vanilla, salt and flour.
Will be stiff.
Stir in chopped cherries.
Form into balls and place on sheets 2 inches apart.
Bake for 15 minutes, DO NOT LET BROWN.

Yoyo Cookies

1 cup soft shortening
1 cup brown sugar
2 eggs
1/3 cup honey
1 teaspoon vanilla
3 1/2 cups flour
2 teaspoons baking soda

Mix shortening, brown sugar, and eggs together thoroughly.
Stir in honey and vanilla.
Sift together flour and baking soda and stir into creamed mixture.
Chill overnight.
Roll into balls and flatten out with a fork on an ungreased cookie sheet.
Bake in a preheated, 350* oven for 10-12 minutes.

Lemon Kiss Cookies

1 1/2 cups butter
3/4 cup sugar
3 tablespoons lemon juice
2 3/4 cups flour
1 1/2 cups almonds, chopped
1 (14 ounce) package milk chocolate candy kisses
powdered sugar
1 tablespoon shortening
1/2 cup chocolate chips

In large bowl beat butter, sugar and lemon juice untill light and fluffy.
Add flour and almonds; beat at slow speed untill well mixed.
Cover; refrigerate at least 1 hour for easier handling.
Heat oven to 375°F.
Shape a tablespoon full of dough around each chocolate kiss, covering it completly.
Roll in hand to form ball.
Place on ungreased cookie sheet and bake for 8-12 minutes or until set and the edges are lightly, golden brown.
After removing from oven allow to partially cool on baking sheet until firm enough to lift (about 10 minutes) then cool on racks completely.
Lightly dust cookies with powdered sugar.
In small pan, melt chocolate chips and shortening; stir until smooth.
Drizzle over each cookie.

Saint Barbara cookies

1/3 cup cooking oil
1/2 cup butter, softened
1/3 cup sugar
1 tablespoon orange juice
1 teaspoon baking powder
1/2 teaspoon baking soda
2 cups all-purpose flour
3/4 cup sugar
1/3 cup honey
1/3 cup finely chopped walnuts

In mixer bowl, beat cooking oil into butter until blended, beat in sugar.
Add orange juice, baking powder and baking soda, mix well.
Add flour, a little at a time, to make a soft dough.
Shape dough into 2-inch ovals and place on an ungreased baking sheet.
Bake at 350 degrees for 20 to 25 minutes or until golden.
Cool pastries on rack.
Meanwhile Prepare Natif topping: In a saucepan, combine the 3/4 cup sugar, honey and 1/2 cup water, bring to a boil.
Boil gently, uncovered for 5 minutes.
Dip cooled pastries into the warm syrup.
Sprinkle immediately with nuts.

Frypan Cookies

2 eggs
1 cup lightly packed brown sugar
2 cups chopped dates
1 teaspoon vanilla
1/2 cup chopped walnuts
1/2 cup chopped candied red cherries
1/2 cup chopped green glazed cherries
2 cups crisp rice cereal
2/3 cup desiccated coconut

Beat eggs and brown sugar together; stir in dates.
Pour mixture into a lightly greased heavy frying pan.
Cook, stirring constantly, over medium heat until dates are soft (8 to 10 minutes); remove from heat.
Stir in remaining ingredients except coconut; cool to lukewarm.
Shape mixture into small balls and roll in coconut.

Kifle

Dough
1/2 cup sour cream
1 tablespoon water
1 3/4 cups all-purpose flour (1-3/4 to 2-1/4 cups)
1 package Fleischmann's active dry yeast
1/2 cup butter or margarine, softened
2 egg yolks, at room temperature (reserve whites for filling)

Date Filling
2 egg whites
1/4 cup sugar
1 teaspoon vanilla extract
3/4 cup ground walnuts
3/4 cup chopped/pitted dates

Chocolate Nut Filling
3/4 cup mini chocolate chips, substituted for dates,above

Mix sour cream and water; heat until warm (105 to 115F).
Stir in yeast; let stand 3 minutes or until yeast is dissolved; set aside.
In large bowl, combine butter and 1/2 cup flour; stir in sour cream mixture.
Stir in egg yolks and enough remaining flour to make soft dough.
Divide dough into 3 equal pieces.
Wrap in airtight plastic wrap; chill at least 2 hours or up to 3 days.
Lightly dust work surface with sugar.
Roll each piece of dough to 12-inch circle; cut into 8 pie-shaped wedges.
Spread each wedge with about 1 tablespoon filling.
Roll up from wide ends to make crescents.
Place, with points down, on greased baking sheets.
Bake at 375F for 20 minutes or until golden brown.
Remove from baking sheets; cool on wire racks.
Makes 24 to 30 cookies.
Filling----------.
In medium bowl, beat egg whites until soft peaks form.
Gradually add sugar and vanilla extract; continue beating until very stiff but not dry.
Stir in ground walnuts and chopped dates or pitted dates (snipped) OR mini chocolate chips.

Coconut Balls (Coquitos)

1 (18 ounce) can grated coconut in heavy syrup
2 teaspoons brown sugar
1 teaspoon vanilla extract
1/2 cup white sugar

Drain syrup from coconut. Reserve syrup.
Mix coconut, brown sugar, and vanilla in a medium size saucepan.
Cook over medium heat for a few minutes then allow to cool.
Make small balls on buttered cookie sheet and set aside.
Mix coconut syrup and white sugar in small saucepan and cook over medium heat.
Stir frequently until it becomes dark brown.
Pour over balls and allow to cool.

Mint Meringues

2 egg whites
1/4 teaspoon cream of tartar
1/8 teaspoon salt
1/2 cup sugar
1/4 teaspoon mint extract
3-6 drops green food coloring
green colored sprinkles (optional)

Heat oven to 200 degrees.
Grease 2 large cookie sheets, set aside.
Combine egg whites, cream of tarter, and salt in medium bowl.
Beat until foamy.
Add sugar 1 tbls at a time, beating until egg whites are very stiff and glossy and sugar is disolved.
beat in mint extract and food color.
Fit a decorater bag with a large star tip.
spoon meringue into bag.
Pipe meringue in 1 inch puffs on prepared cookie sheets.
Sprinkle with colored sugar if desired.
Place cookie sheets on center rack of preheated oven.
Bake for 2 hours.
Remove from cookie sheet immediately, cool completely on wire racks.

Mocha Butterballs

1 cup soft butter
1/2 cup white sugar
2 teaspoons vanilla extract
2 teaspoons instant coffee granules
1 tablespoon hot water
1 3/4 cups flour
1/4 cup cocoa
1/2 teaspoon salt
2 cups chopped walnuts, , finely chopped
icing sugar

Preheat oven to 325F degrees.
Have ungreased cookie sheets ready.
Beat butter, sugar and vanilla together until fluffy.
Dissolve coffee in hot water and stir into butter mixture.
Sift flour, cocoa and salt into mixture and add nuts.
Stir to blend well.
Shape into one-inch balls and put on cookie sheets.
Bake 15 minutes or until set.
Roll in icing sugar while warm.
Let cool and roll in icing sugar again before storing in a container with a tight lid.

Pumpkin Pie Bars

1 (18 1/2 ounce) package yellow cake mix
1/2 cup melted butter
3 eggs
3 cups canned pumpkin
2/3 cup milk
1/4 cup white sugar
1 teaspoon ground cinnamon
1/4 cup butter

Preheat oven to 350 degrees F (190 degrees C).
Grease the bottom of a 9x13 inch pan.
Pour one cup of yellow cake mix into a medium size mixing bowl; set aside.
Combine remaining cake mix, 1/2 cup melted butter and 1 egg; mix well.
Press into the baking pan.
Combine pumpkin pie filling, 2 eggs and milk in a medium size mixing bowl; mix until smooth.
Pour evenly over the crust in the 9x13 inch pan.
Pour the sugar and cinnamon into the mixing bowl containing the 1 cup of yellow cake mix.
Cut in the butter until the mixture looks crumbly.
Sprinkle this mixture over the pumpkin filling.
Bake for 45-50 minutes or until a knife inserted into the bars come out clean.

Danish Aristocrats

1 lb butter, room temperature
1 1/2 cups granulated sugar
1 large egg, beaten
4 1/4 cups flour
1/2 teaspoon salt
1 cup almonds, slivered, toasted

Heat oven 375°F degrees.
Cream together butter and sugar; add beaten egg.
Mix together flour & salt.
Using a wooden spoon stir flour into the creamed butter mixture.
Work in the nuts until evenly distributed.
Divide dough into 4 parts and roll each part into a sausage about 2-inches in diameter. Wrap in wax paper and refrigerate until firm.
Slice the dough into 1/4" slices and place 1" apart on an ungreased cookie sheet.
Bake for 10-12 minutes (bake in center of the oven) Do not let the cookies brown too much they should be the color of shortbread--pale golden.

Crunchy Banana Cookies

1/2-1 cup butter, softened to room temperature
1 cup firmly packed brown sugar
1 egg, beaten
1/2 teaspoon vanilla extract
1 cup mashed bananas
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups all-purpose flour
1 cup granola cereal

Preheat oven to 375F degrees.
In large bowl, cream butter and sugar, with mixer on medium, until light and fluffy.
Add the egg, vanilla, and bananas, beating until well mixed.
Add the next 4 ingredients and stir until well blended.
Stir in granola.
Drop by spoonfuls about 2 inches apart onto greased cookie sheets.
Bake for 12 minutes or until set.

Greek Wedding Cookies

1 lb sweet butter (unsalted)
1 egg yolk
1/4 cup confectioners' sugar
1/4 cup orange juice
3 3/4 cups flour
1/2 cup cornstarch
1 lb confectioners' sugar (for topping)

Soften butter to room temperature, then beat with electric mixer 10 minutes, or until white and creamy.
Continuing to beat constantly, add the 1/4 cup sugar, egg yolk, and orange juice, until mixture is thick like mayonnaise.
Sift flour and cornstarch into bowl and continue mixing until mixed well, then knead for 5 minutes.
Roll dough into a round log and cut diagonally into 1/2 inch slices, then shape with fingers into crescent shapes.
Place 1/2 inch apart on ungreased cookie sheet.
Stick a whole clove in the center of each cookie, and bake in preheated 350 degree oven for 25 minutes.
Sprinkle 1 cup (of the 1 pound) sugar on a large sheet of waxed paper, then gently transfer the hot cookies (using a spatula) onto the waxed paper, as soon as they come out of the oven.
Place cookies side by side on the waxed paper, and once they are all on the paper, sift the remaining sugar over the cookies.
Cool 4 hours,then serve, or wait until the next day when they are even better.

Malted Milk Cookies

1 cup butter or margarine
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon baking soda
2 large eggs
1 teaspoon vanilla
2 ounces unsweetened chocolate, melted and cooled
2 3/4 cups flour
1/2 cup instant malted milk powder
1 cup coarsely chopped malted milk balls

In large mixing bowl, beat butter with electric mixer on medium to high speed for 30 seconds.
Add sugars and baking soda,beat until combined.
Beat in eggs, vanilla and melted chocolate.
Beat in as much flour as you can with mixer.
Stir in remaining flour and malted milk powder with wooden spoon.
Stir in chopped malted milk balls.
Drop dough from rounded teaspoon 2 1/2- inches apart on ungreased cookie sheet.
Bake at 375° for 10 minutes or until edges are firm.

Wyoming Cowpies

12 eggs
2 lbs brown sugar
4 cups granulated sugar
1 teaspoon vanilla
8 teaspoons baking soda
1 lb butter
3 lbs peanut butter
18 cups rolled oats (not quick cooking)
1 (24 ounce) bag chocolate chips
1 lb M&M's (I use peanut,can use regular,or mix)
1 tablespoon light corn syrup

In a very large bowl,mix ingredients in order listed .
I use a hand mixture to cream the first ingredients and then mix in as much of the oatmeal as I can with the mixer .
I use my hands to mix the rest .
Scoop onto ungreased cookies sheets,for large'monster' cookies,use 1/4 cup,for regular sized ccokies,use a tablespoon .
Bake at 350 degrees for 10-12 minutes .

Brandy Snaps

1/2 cup butter
1/2 cup sugar
1/3 cup dark molasses
1/2 cup flour
1 pinch salt
1 teaspoon ground ginger
1 teaspoon lemon juice
1/2 teaspoon vanilla
1 cup heavy cream, whipped

pre-heat oven to 325-f.
in a saucepan melt butter, sugar and molasses, stirring until butter is dissolved.
cool slightly.
sift flour with salt and ginger and add into the mixture, stirring well adding lemon juice and vanilla.
drop the mixture a teaspoon at a time at least 4 inches apart on a well-greased baking (cookie) sheet.
bake for 6-8 minutes.
remove cookies from sheet with a sharp knife, turn over and roll around the handle of a wooden spoon-if they cool before they are rolled, return to the oven for a few moments, let cool (these can be stored in a airtight tin container until ready to be used).
just before serving fill cooled brandy snaps with the whipped cream,preferably.
piping the cream through a pastry bag fitted with a star tube.

Hokey Pokey Biscuits

125 g butter
1/2 cup sugar
1 tablespoon golden syrup
1 tablespoon milk
1 1/2 cups flour
1 teaspoon baking soda

melt butter, sugar, syrup and milk together.
Cool to lukewarm and sift in flour and soda.
roll into balls and flatten with a fork onto an ungreased tray.
bake 15-20 minutes at 180C degrees.

ANZAC Biscuits

1 cup quick-cooking rolled oats
3/4 cup coconut
1 cup flour
1 teaspoon bicarbonate of soda
1 cup sugar
1/2 cup butter
1 tablespoon golden syrup
2 tablespoons boiling water

Mix oats, flour, sugar& coconut together.
Mix soda with boiling water& add to melted butter& syrup.
Add to dry ingredients.
Place 1 tablespoon of mixture on a greased tray.
Bake in slow oven for 20 minutes at 160 degrees celsius.

Graham Crackers

1/2 cup shortening
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 cups whole wheat flour
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup milk

In a medium bowl, cream together the shortening and brown sugar.
Stir in the vanilla.
Combine the whole wheat flour, all purpose flour, baking powder, baking soda and salt, stir into the creamed mixture alternately with the milk.
Cover and chill dough until firm.
Preheat oven to 350 degrees F.
Grease cookie sheets.
On a lightly floured surface, roll the dough out to 0.125 inch thickness.
Cut into rectangles.
Place 1/2 inch apart onto the prepared cookie sheets.
Bake for 10-12 minutes in the preheated oven, or until crisp.
Edges will be golden brown.

Apple Cheddar Cookies

1/2 cup butter
1/2 cup sugar
1 egg
1 teaspoon vanilla
1 1/2 cups unbleached flour
1/2 teaspoon baking soda
1/2 teaspoon cinnamon, Ground
1/2 teaspoon salt
6 ounces cheddar cheese, Sharp, Shredded
1 1/2 cups apples, Cored,Peeled,Chopped
1/4 cup nuts, Chopped

Cream the butter and sugar until light and fluffy, then stir in the egg and vanilla.
Add the combined dry ingredients, blending well.
Stir in the cheese, apples and nuts.
Drop rounded teaspoonfuls of the dough onto an ungreased cookie sheet and bake at 375 degrees F. for 15 minutes.
Remove from the cookie sheet and cool on a wire rack or plate.

Peppermint Candy Crisps

1/4 cup butter, softened or margarine
1/2 cup honey
2 ounces semi-sweet chocolate chips, melted
1 egg
1 tablespoon milk
1 1/3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup peppermint stick candy, crushed

In mixing bowl, cream butter and honey until fluffy.
Add melted chocolate. Mix well.
Blend in egg and milk.
Sift together flour, baking powder, soda and salt. Add to creamed mixture and mix well.
Chill dough at least 30 minutes.
Drop by teaspoonfuls onto a greased cookie sheet about 2 inches apart. Press each cookie with bottom of glass coated with flour to flatten.
Sprinkle each cookie with crushed peppermint stick candy.
Bake at 350 degrees F 8 to 10 minutes until done. Cool slightly before removing from cookie sheet. Cool on rack.
Microwave: Follow recipe directions.
Drop by teaspoonfuls onto waxed paper or microwave baking sheet. Cook on HIGH: 6 cookies - cook for 1 minute, 15 seconds.
12 cookies - cook for 2 to 2-1/2 minutes.

Kahlua Balls

2 1/2 cups Oreo cookies, crushed
1 cup nuts, chopped fine
1 cup powdered sugar
1/3 cup Kahlua
2 tablespoons dark corn syrup
powdered sugar

Combine crushed Oreo cookie crumbs, nuts, and powdered sugar in a large bowl.
Add Kahlua and corn syrup. Mix well.
Shape into 1" balls; roll in powdered sugar.
Place in airtight container and chill overnight. NOTE: Creme de Cacao may be used in place of Kahlua

Hungarian Angel Wing Fry Cookies (Csoroge)

3 large egg yolks
1 tablespoon sour cream
1 tablespoon granulated sugar
1 tablespoon rum or whiskey
1 pinch salt
1 1/2 cups all-purpose flour, sifted

Place in the center of a bread board one cup of flour. Make a dent or well in the center. Add the whole yolks, sour cream, sugar, rum and salt. With a fork mix until the liquids are well combined.
Gradually work into the flour. The dough should be of the consistency of a noodle dough. Knead for a few minutes to make the dough smooth.
Split the dough into 2 portions. On a lightly floured board roll out each section until paper thin.
If you have a pie crimping wheel, use it to cut the dough into squares of 3 1/2-inches or a rectangle of 3 1/2 x 2 1/2-inches. They will have beautiful serrated edges.
With a paring knife make three or four gashes about 2 to 2 1/2-inches evenly spaced.
Fry in a deep fat (Lard preferred, Crisco OK) until golden brown.
Drain on paper towel.
Sprinkle with sifted confectioners sugar

Super Fudgy Chocolate Cookies

2 1/2 cups semisweet chocolate morsels
1 (14 ounce) can condensed milk, sweetened
3 tablespoons butter or margarine
2 cups unsifted flour
1 teaspoon vanilla
1/2 cup nuts, chopped

In medium saucepan, combine morsels, sweetened condensed milk, and butter.
Cook and stir over low heat until morsels are melted.
Remove from heat, add remaining ingredients; mix well.
Divide dough into one-thirds, shape each into 8-inch roll.
Wrap in wax paper. Chill until firm (about 2 hours).
Preheat oven to 350°.
Cut into 1/4-inch slices.
Place on ungreased cooking sheet. Bake 7-9 minutes or until top is slightly crusted.

Italian Chocolate Cookies

1/2 lb butter (1 cup)
3/4 lb vegetable shortening (such as Crisco)
2 1/4 cups sugar
6 eggs, unbeaten
2 cups milk
14 cups flour
3 tablespoons baking powder
1 tablespoon vanilla
1 pinch salt
1/2 lb cocoa (small can)
1 package nuts, chopped

Frosting:
2 egg whites
1 cup confectioners' sugar
1/4 cup lemon juice

Cream butter, then cream shortening.
Add sugar and mix.
Add remaining ingredients and mix well until smooth consistency.
Roll a golf-ball size amount of batter into a ball.
Place on greased cookie sheet. Bake at 325 degrees about 25 minutes.
Keep checking to see if they are not too doughy, or too done.
Frost with white frosting.
Italian White Frosting: Beat egg whites until stiff.
Add sugar and juice. Stir until completely mixed.
Dip chocolate cookies into frosting mixture upside down, holding onto bottom.
Place on waxed paper until frosting dries.
When dried, put into covered containers.
Makes enough frosting for approximately 10 dozen cookies.

Oatmeal Chocolate Chip Cookies

2 1/4 cups all-purpose flour
2 cups brown sugar, firmly packed
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 cup unsalted butter, softened to room temp
2 large eggs
1 teaspoon vanilla extract
2 cups quick-cooking rolled oats
1/2 cup walnuts, chopped
6 ounces chocolate chips

Preheat oven to 350°.
In a large bowl combine flour, brown sugar, soda, salt, cinnamon, butter, eggs and vanilla.
Beat at medium speed with an electric mixer 1-2 minutes.
Stir in oatmeal, walnuts and chocolate chips.
Drop by well rounded Tablespoons 2-inches apart on ungreased cookie sheet. Bake 12-15 minutes until golden.
Cool 2 miuntes, then carefully transfer to racks with spatula to cool.

Christmas Tree Biscuits

150 g butter, softened
225 g brown sugar
2 eggs, lightly beaten
350 g plain flour
1 tablespoon baking powder
4 teaspoons mixed spice, ground

Combine the butter and sugar.
Slowly add the eggs and beat until the mixture is smooth.
Stir in the flour, baking powder and spice and mix thoroughly.
Cover and chill for about 1 hour minimum.
Preheat oven to 180 C / 350 F / Gas 4.
Carefully roll out the mixture on a floured surface and using Christmas biscuit cutters, cut out various shapes.
Using a skewer, make holes at the top of the shape to thread ribbons through.
Place on greased baking sheets and bake for about 10 minutes.
Cool on a wire rack.
When cool, thread with Christmas ribbons, decorate with icing and hang on your Christmas tree.

Cranberry Crumb Squares

3/4 cup butter, softened (175 mL)
1/3 cup icing sugar (75 mL)
1 1/2 cups all-purpose flour (375 mL)
1 (250 g) package cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1/4 cup lemon juice (50 mL)
3 tablespoons brown sugar, packed, divided (45 mL)
2 tablespoons cornstarch (30 mL)
1 (14 ounce) can cranberry sauce
1/3 cup all-purpose flour (75 mL)
1/4 cup butter, cold (50 mL)
3/4 cup walnuts, chopped (175 mL)

Preheat oven to 350 degrees F (180 degrees C). Cream together soft butter and icing sugar until fluffy.
Gradually stir in 1 1/2 cups (375 mL) flour.
Press onto bottom of 13 x 9-inch (3.5 L) baking pan.
Bake about 15 minutes or until lightly browned.
Reduce temperature to 325 degrees (160 degrees C). In large mixer bowl, beat cream cheese until fluffy.
Gradually beat in condensed milk until smooth.
Stir in ReaLemon.
Pour over prepared crust.
In small bowl, combine 1 tablespoons (15 mL) of the brown sugar and cornstarch; mix well.
Stir in cranberry sauce. Spoon evenly over cheese mixture. In medium mixing bowl, combine remaining brown sugar and 1/3 cup (75 mL) flour.
Cut in cold butter until mixture resembles coarse crumbs.
Stir in nuts.
Sprinkle evenly over cranberry mixture.
Bake 45 to 50 minute or until bubbly and golden.

Easy Apricot Bars

1 cup butter
1 cup sugar
1 egg yolk
2 cups flour
3/4 cup walnuts, finely chopped
1 (10 ounce) jar apricot jam

Cream room temperature butter with sugar until fluffy.
Blend in the one egg yolk.
Mix in 2 cups of flour , and the nuts .
Divide dough in two parts.
Spread or press 1 part in a greased 9 x 13 pan.
Cover with the apricot jam.
Drop remaining dough in spoonfuls over the jam, spreading to edges carefully.
Bake in a 350F oven about 40 minutes or until golden.
Cool and cut into squares.

Birdseed Bar

1 cup sesame seeds
1 cup sunflower seeds
1 cup coconut
1 cup cashew nuts, chopped
1 cup sultanas
100 g butter
1/4 cup honey
1/2 cup brown sugar

Heat the first four ingredients, one after another in a large frying pan, until toasted and lightly browned.
Mix with sultanas in a large bowl.
Heat butter, honey and brown sugar to the soft ball stage, then pour over mixture in bowl.
Mix well.
Press into pan so it is 2cm thick.
When nearly cold, cut into bars.

Easy Christmas Cookies

4 cups miniature marshmallows
1/3 cup margarine
3 1/2 cups crisp rice cereal
1 1/3 cups candy covered plain chocolate candies (or peanut chocolate)

Melt together marshmallows and margarine in heavy saucepan over low heat, stirring occasionally until smooth.
Pour over combined cereal and candies; toss until lightly coated.
With greased fingers, gently shape mixture into 1 1/2-inch balls.
Place on wax paper.
Let stand at room temperature until set. Makes about 3 dozen cookies.

Sunday, August 19, 2007

CAPE COD OATMEAL COOKIES

1 egg
1 cup sugar
1/2 cup melted butter
1/2 cup melted lard
1 tablespoon molasses
1/4 cup milk
1 3/4 cups rolled oats
1 cup seeded raisins or nuts -- cut fine or 1/2 c. o
1 1/2 cups flour
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt

Beat egg, add other ingredients. Mix well. Arrange by spoonfuls on buttered cookie sheets. Bake in moderately slow oven (325 degrees) for 10 minutes.
If thicker cookie is desired, increase rolled oats to 2 cups and flour to 1 3/4 cups. Makes 75.

Boston Cookies

1 cup Flour
1/2 cup Sugar
1/2 teaspoon Cinnamon
1 Egg -- well beaten
1/4 teaspoon Baking soda
1/2 cup Chopped nuts

ds Salt 1/2 c Raisins 1/4 c Butter or margarine,softened Stir together flour, cinnamon, baking soda and salt; set aside.
In medium bowl cream butter; gradually add sugar, creaming well. Beat in egg. Thoroughly blend in flour mixture. Stir in nuts and raisins. Drop by teaspoonfuls 1 inch apart on greased cookie sheets. Bake in preheated 350 degree oven 10-12 minutes or until delicately brown. Makes 36.

BIG BANANA CEREAL COOKIE

3 cups flour
1 teaspoon soda
1/2 teaspoon nutmeg
1 1/4 cups shortening
2 cups mashed ripe bananas
1 cup chopped nuts
2 cups sugar
1/2 teaspoon salt
1 1/4 teaspoons cinnamon
3 1/2 cups quick oatmeal
3 eggs

Cream shortening and sugar. Add eggs; cream well. Sift flour, soda, salt, nutmeg and cinnamon together. Add oatmeal to shortening mixture. Add flour mixture alternately with mashed bananas. Add chopped nuts. Drop on greased cookie sheet. Bake at 375 degrees for 12 to 15 minutes. makes large batch of cookies

Banana Fudge Cookies

18 1/2 ounces chocolate cake mix -- Package
1/3 cup ripe banana -- Mashed
1 egg
2 tablespoons water
6 ounces semisweet chocolate bits

Combine cake mix, bananas, egg, and water in a bowl. Beat with electric mixer at medium speed until smooth. Stir in chocolate pieces. Drop by rounded teaspoonfuls, about 2 inches apart, on greased baking sheets. Bake in 350 degree oven 8 minutes or until done. Remove from baking sheets; cool on racks. Makes 3 1/2 dozen.

Baby Ruth Cookies

1/2 cup Butter -- softened
3 cups Flour -- sifted
3/4 cup Peanut butter -- smooth
1 teaspoon Baking powder
1 1/2 cups Sugar
1/2 teaspoon Salt
2 Eggs -- beaten
2/3 cup Milk
1 1/4 teaspoons Vanilla
5 Baby Ruth bars, 1.9oz -- cutup

Cream butter, peanut butter and sugar until light and fluffy; beat in beaten eggs ad mix well; add vanilla. Sift dry ingredients together and add alternately with the milk. Stir in the cut-up Baby Ruth pieces. Drop from teaspoon on buttered cookie sheets. Bake in preheated 375~F oven until golden brown, about 12-15 minutes.

7 LAYER COOKIES

1/2 stick butter
1 1/2 cups graham cracker crumbs
1 can Eagle Brand milk
6 ounces chocolate chips
6 ounces butterscotch chips
6 ounces coconut
6 ounces nuts -- chopped

Melt butter in bottom of 9 x 13 inch cake pan. Press graham cracker crumbs into pan. Pour can of Eagle Brand milk over graham cracker crumbs. Sprinkle chocolate chips and butterscotch chips and nuts over mixture. Sprinkle coconut on top. Bake at 350 degrees until coconut browns, (approximately 15 minutes).

Black Forest Oatmeal Fancies

1 c. butter
1 c. brown sugar, packed
1 c. sugar
2 eggs
2 tsp. vanilla
1-2/3 c. flour
1 tsp. baking soda
1 tsp. salt
1/2 tsp. baking powder
3 c. quick oats (not instant or old fashioned)
6 oz. white chocolate chips
6 oz. semi-sweet chocolate chips
1/2 c. coarsely chopped red candied cherries
1/2 c. sliced almonds
Preheat oven to 375 F.

Combine butter, brown sugar, sugar, eggs, and vanilla in a large bowl.
Beat at medium speed of electric mixer until well blended.
Combine flour, baking soda, salt, and baking powder.
Mix into creamed mixture at low speed until well blended.
Stir in, one at a time, oats, white chocolate, semi-sweet chocolate, cherries, and nuts with a spoon.
Drop rounded spoonfulls of dough 2 inches apart (these spread) onto ungreased cookie sheet.

Bake 9 - 11 minutes or until set. Cool 2 minutes on cookie sheet. Remove to cooling rack.

Pink Angel Kisses

Bottom layer:

1-1/2 c. Graham Wafer crumbs
1/2 c. butter, melted
1/2 c. brown sugar
Combine ingredients.
Spread evenly in 9" x 13" pan.
Bake at 275 F for 15 minutes.
Middle layer:

2 c. coconut
1 can of Eagle Brand milk
Spread coconut over bottom layer.
Pour Eagle Brand over the coconut.
Bake at 350 F for 20 minutes.
Top layer:

1/4 c. butter
4 oz. cream cheese
1 tsp. vanilla
2 c. icing sugar
maraschino cherry juice (just enough to make the icing light pink)
Cream the butter and cream cheese.
Add the vanilla, icing sugar, and cherry juice.
Do not ice until the pan is cool.

Brownie Cookies

6 squares semi-sweet baking chocolate
4 squares unsweetened baking chocolate
6 T. butter
1-1/4 c. sugar
2 tsp. Vanilla
3 eggs
1 c. flour
1 tsp. Baking powder
1 c. white chocolate chips

Microwave chocolate and butter on High for two minutes, stirring halfway through.
Stir until chocolate is completely melted and smooth.
In a large bowl, combine the chocolate/butter mixture with sugar, and beat until blended.
Beat in eggs and vanilla. Beat in flour and baking powder.
Add in white chocolate chips.
Drop by rounded tablespoonfuls onto ungreased cookie sheet. (These cookies don't spread.) Bake ten minutes at 325° F. Do not overbake. Makes three dozen

Eggnog Thumbprints

1/3 c. sugar
1 c. butter, softened
1 tsp. vanilla
2 egg yolks
2 1/4 c. flour
1 tsp. baking powder

Filling:
1 T. sugar
1 T. flour
1/4 tsp. almond flavoring
1/2 c. commercial eggnog
1 egg yolk

In a medium bowl, cream sugar, butter, vanilla and egg yolks until light and fluffy. Lightly spoon flour into measuring cup, level off. Gradually add the flour and baking powder to creamed mixture, mix well. Refrigerate 30 minutes.

Filling: In small saucepan, mix sugar, flour and almond flavoring. Gradually add eggnog and cook over low heat until smooth and thickened, stirring constantly. In small bowl, blend 2 T. hot mixture into slightly beaten egg yolk. Return to saucepan, blend well. Cook just until mixture bubbles, stirring constantly. Cool.

Preheat oven to 350F. Shape dough into 1" balls. Place 2" apart on ungreased baking sheet. With thumb, make imprint in center of each cookie, and fill with 1/2 tsp. filling. Bake for 11-14 minutes, or until light golden brown around edges. Store in refrigerator. Makes about 40 cookies.