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Recipes
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| Monday, October 16, 2006 |
Spice Cookie Cutouts & Icing
By Maralea DeDecker @ 5:34 PM :: 1856 Views ::
2 Comments ::  :: Cookie, Dessert, Holiday
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Dough:
3 sticks butter (1-1/2 cups), 1/2 tsp nutmeg
softened 1/4 tsp each allspice, ground cloves & salt
1 cup sugar 4 cups unbleached, all purpose flour
1 large egg Icing:
1 tsp vanilla extract 3 Tbsp Wilton Meringue powder
1-1/2 tsp groung cinnamon 1 lb. (4 cups) confectioners sugar
1 tsp ground ginger 6 Tbsp warm water
1. Beat butter and sugar in large bowl until fluffy. Beat in remaining ingredients except flour. On low speed, beat in flour. Shape into 3 balls and flatten each to a 1 inch thick disk.
2. Wrap in waxed paper and refrigerate 1 hour or until firm.
3. Heat oven to 375 degrees (about 350 for a convection oven).
4. On floured surface, with floured rolling pin, roll out dough to 1/4 inch thickness. Cut out desired shapes with cookie cutters. Place on ungreased cookie sheets.
5. Bake: 10 minutes until edges are just brown. Transfer to wire racks to cool 3 minutes. Yields: 3-4 dozen 3 inch cookies.
6. Icing: Beat all icing ingredients until peaks form. Note: Michael's sells Wilton Meringue powder or call 630-963-7100 ext 320.
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| Thursday, December 22, 2005 |
Chocolate Chip Rugelach Cookies
By Maralea DeDecker @ 8:52 AM :: 1871 Views ::
0 Comments :: :: Cookie
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Dough: 1 cup (2 sticks) butter, softened Filling: 1/2 cup sugar
1 pkg. (8 oz) cream cheese, 2 tsp. ground cinnamon
softened 1/2 cup miniature semi-
2 - 1/2 cups all-purpose flour sweet chocolate morsels
1/2 cup finely chopped walnuts
Glaze: 1 egg yolk
1 tsp. water
2 Tbsp. sugar (can use colored sugar)
1. Beat butter and cream cheese until light. On low speed, beat in flour, on last cup, mix by hand.
2. With lightly floured hands divide dough into 4 equal balls and flatten slightly and wrap in plastic wrap. Refrigerate 1-1/2 hours or overnight.
3. When ready to bake, adjust racks in oven into thirds. Preheat oven 375 degrees.
4. Prepare filling. In small bowl, combine sugar and cinnamon; set aside.
5. On lightly floured surface, roll one piece of chilled dough into 9 inch circle.
6. Sprinkle 1/4 of the sugar-cinnamon mixture. Then sprinkle 1/4 of the walnuts and chocolate chips pressing them lightly with a rolling pin.
7. With long sharp knife, cut dough into 12 pie-shaped wedges. Roll each wedge from the outside toward the point so that cookies resemble tiny croissants. Place cookies point side down about 1 inch apart onto ungreased baking sheets. Repeat with remaining dough and fillings.
8. To glaze, mix together egg yolk and water and brush on top of each cookie; sprinkle with sugar.
9. Bake 32 to 35 minutes until golden, reversing sheets once during baking. Immediately transfer to wire rack to cool.
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| Tuesday, November 15, 2005 |
Lemon Sandwich Cookies
By Maralea DeDecker @ 4:30 PM :: 2238 Views ::
0 Comments :: :: Cookie, Dessert, Holiday
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3/4 cup butter softened
1/2 cup sugar
1 egg yolk
1/2 teaspoon vanilla extract
2 cups all-purpose flour
Topping:
1/3 cup finely chopped walnuts
Filling:
3 tablespoons butter, softened
4 teaspoons lemon juice
1/2 teaspoon orange juice
1-1/2 cups powdered sugar
Cream butter and sugar. Beat in the egg yolk and vanilla. Gradually add flour. Shape into two 14 inch rolls; reshape into a 14 inch x 1-1/8 inch x 1-1/8 inch block. Wrap each in plastic wrap. Refrigerate overnight or 2 hours before using. Unwrap and cut into 1/4 inch slices. Place 2 inches apart on ungreased cookie sheet. Sprinkle half of the cookies with nuts, gently pressing into dough. Bake at 400 degrees for 8-10 minutes or until golden brown around edges. Remove to wire racks to cool. Filling: Cream butter, lemon and orange juice. Gradually add powdered sugar. Spread onto plain cookies and place nut-topped cookies over filling. Yields 4-1/2 dozen.
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| Friday, November 11, 2005 |
Pretzel Cookies
By Maralea DeDecker @ 9:24 AM :: 2349 Views ::
0 Comments :: :: Cookie, Dessert, Holiday
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1 bag of waffle-shaped pretzels
1 bag of hershey's chocolate kisses
1 bag of peanut butter M&Ms
Preheat oven to 180 degrees. Set about 35 pretzels onto cookie sheet. Unwrapped kisses and place on top of pretzels. Bake for 4 to 6 minutes until choclates feel soft when touched by a wooden spoon. Remove cookie sheet from oven and quickly place M&Ms on top of kisses (in the center). Allow to cool and place in fridgerator to set, about 10 minutes.
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| Friday, November 11, 2005 |
Oatmeal-Cranberry Cookies
By Laurie Wetterau @ 9:19 AM :: 1858 Views ::
0 Comments :: :: Cookie, Dessert
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1 c. butter, melted,cooled
1c. brown sugar
2/3 c. sugar
2 eggs
1 tsp. vanilla
1 1/2 c. flour
2 tsp. baking powder
1/2 tsp. salt
3 c. old fashioned rolled oats
1 1/2 c. dried cranberries (craisins)
1 c. coarsley chopped walnuts or pecans (whichever you like better)
1. Heat oven to 375 F. Line 3-4 baking sheets with parchment paper (or I use air bake sheets no paper).
2. In a large bowl, whisk together melted butter,brown sugar and sugar. Whisk in eggs and vanilla until well blended. In medium bowl, whisk together flour, baking powder and salt. Stir into butter mixture. Stir in all remaining ingredients.
3. Use pampered chef large scoop or 1/4 C. measuring cup. Leave 3 inches between cookies and gently flatten rounds before baking.
4. Bake 12-15 minutes or just until golden on the edges but still pale in the middle and soft. Remove from oven and cool on racks.
24 cookies Very large cookies 4inch
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| Friday, November 11, 2005 |
Rice Krispie Bars
By Joanie Forke @ 9:10 AM :: 2310 Views ::
1 Comments ::  :: Cookie, Dessert
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1 cup corn syrup
1 cup sugar
1 cup peanut butter
6 cups rice krispies
3/4 cup chocolate
3/4 butterscotch chips
Mix corn syrup and sugar in saucepan, bring to full boil over med. heat. Boil about one minute. Take off heat, add peanut butter and mix. Add Rice Krispies one cup at a time. Pour into greased 9X13---press with buttered fingers or buttered spoon. Melt chips, spread over to top.
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