These are strangely addictive, especially with tea or coffee. Excellent for the holidays. I have no idea where we found this recipe, but we didn't create it ourselves.
makes about twelve dozen small cookies
3 c all purpose flour
2 t ground cinnamon
1/2 t baking soda
1/2 t baking powder
1 c unsalted butter, room temperature
3/4 c sugar
3/4 c light brown sugar
1 large egg
1 large egg yolk
1 t vanilla extract
1/2 t salt
1 3/4 c blanched sliced or slivered almonds
Sift first four ingredients into medium bowl. Beat butter in large bowl until fluffy. Beat in both sugars. Add egg and egg yolk; beat to blend. Beat in vanilla and salt.
Add flour mixture and beat until dough comes together in moist clumps. Add almonds and knead gently in bowl wiht hands until blended.
David dough into 4 equal portions. Roll each into 10" long log, about 1 1/4 - 1 1/2" in diameter. Wrap dough in 2 layers of plastic and place in freezer until frozen, at least 4 hours. (Can be prepared 1 month ahead. Keep frozen.)
Preheat oven to 350 degrees.
Working with one log at a time, remove plastic and cut crosswise into 1/4"-thick-rounds. Place rounds on ungreased baking sheet, spacing 1" apart. Bake until light golden brown, about 12 minutes. Transfer cookies ot rack and cool completely. Store airtight at room temperature.
Showing posts with label christmas. Show all posts
Showing posts with label christmas. Show all posts
10 January 2009
20 December 2008
Russian tea cakes
from Epicurious.com
2 1/4 c all purpose flour
1/4 t salt
1 c butter, room temperature
1/2 c powdered sugar
1 t vanilla extract
3/4 c finely chopped husked hazelnuts, toasted
powdered sugar for rolling
Sift flour and salt together. using electric mixer, cream butter in large bowl until light. Gradually add 1/2 c powdered sugar and beat until fluffy. Add vanilla. Mix in dry ingredients in three batches. Mix in hazelnuts. Refrigerate at least 1 hour or up to 12 hours.
Preheat oven to 400 degrees. Form dough into 1" balls. Space 1" apart on ungreased cookie sheet. Bake until just firm to the touch, about 15 minutes. Transfer to a rack and cool slightly. Roll in powdered sugar. Cool completely. Roll cookies in powdered sugar again. Store in airtight container for at least a few days.
2 1/4 c all purpose flour
1/4 t salt
1 c butter, room temperature
1/2 c powdered sugar
1 t vanilla extract
3/4 c finely chopped husked hazelnuts, toasted
powdered sugar for rolling
Sift flour and salt together. using electric mixer, cream butter in large bowl until light. Gradually add 1/2 c powdered sugar and beat until fluffy. Add vanilla. Mix in dry ingredients in three batches. Mix in hazelnuts. Refrigerate at least 1 hour or up to 12 hours.
Preheat oven to 400 degrees. Form dough into 1" balls. Space 1" apart on ungreased cookie sheet. Bake until just firm to the touch, about 15 minutes. Transfer to a rack and cool slightly. Roll in powdered sugar. Cool completely. Roll cookies in powdered sugar again. Store in airtight container for at least a few days.
19 December 2008
cranberry orange oatmeal cookies
adapted from several similar recipes to suit our tastes
1 t baking soda
1 t baking powder
3/4 t salt
2 t ground cinnamon
1/2 t ground nutmeg
1/2 t ground cloves
6 T unsalted butter, room temperature
10 T vegetable shortening (preferably Crisco butter flavor), room temperature
3/4 c sugar
3/4 c firmly packed light brown sugar
2 large eggs
2 t vanilla extract
1/4 t orange oil
1 1/3 c old-fashioned oats (not quick cooking)
1 1/2 c dried cranberries, chopped
Preheat the oven to 350 degrees. Grease two light colored baking sheets.
Stir dry ingredients in small bowl to blend. Using electric mixer fitted with paddle attachment, beat butter and sugars in large bowl until blended and smooth, about 1 minute. Add egg, vanilla, and orange oil, and mix thoroughly. Stir in flour mixture and just incorporated, then stir in oatmeal an cranberries.
Using a tablespoon or a #50 disher, drop dough onto sheet. Bake until tops and bottoms are lightly golden, rotating baking sheets, front to back and top to bottom halfway through baking to ensure even browning, about 10-13 minutes. Cool cookies on baking sheets 5 minutes. Transfer to racks to cool completely.
Will keep for several days in airtight container. Should freeze well.
12 November 2005
Lebkuchen (German Spice Cookies)
1 egg
1 cup honey
3/4 cup light brown sugar
1 tablespoon lemon juice
1 teaspoon double-acting baking powder
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon cloves
1 teaspoon allspice
1/2 teaspoon salt
2-1/2 cups flour
1 cup walnuts, chopped
Grated zest from 1 small orange
1-1/4 cups confectioner's sugar
5 teaspoons water1 teaspoon vanilla
In a large bowl, mix first 10 ingredients and 1-1/2 cups of flour. Mix well with wooden spoon, stir in walnuts, orange zest and rest of flour.
Preheat oven to 350 degrees. Grease two cookie sheets. Drop heaping
tablespoon, 1/2 inch apart. Bake 20 minutes, or until toothpick in center
comes out clean. Remove and cool.
In a small bowl, mix confectioner's sugar,
water and vanilla. Brush cookies when dry. Store in container.
1 cup honey
3/4 cup light brown sugar
1 tablespoon lemon juice
1 teaspoon double-acting baking powder
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon cloves
1 teaspoon allspice
1/2 teaspoon salt
2-1/2 cups flour
1 cup walnuts, chopped
Grated zest from 1 small orange
1-1/4 cups confectioner's sugar
5 teaspoons water1 teaspoon vanilla
In a large bowl, mix first 10 ingredients and 1-1/2 cups of flour. Mix well with wooden spoon, stir in walnuts, orange zest and rest of flour.
Preheat oven to 350 degrees. Grease two cookie sheets. Drop heaping
tablespoon, 1/2 inch apart. Bake 20 minutes, or until toothpick in center
comes out clean. Remove and cool.
In a small bowl, mix confectioner's sugar,
water and vanilla. Brush cookies when dry. Store in container.
26 June 2005
chocolate delight cookies
12 oz semisweet chocolate chips
1 ½ c whole-wheat pastry flour
½ c all-purpose flour
½ t baking powder
½ t salt
½ c unsalted butter, softened
1 1/3 c sugar
2 large eggs
2 t vanilla
48 chocolate-covered almonds (about 1 cup)
Place chocolate chips in a microwave-safe bowl and melt in the microwave on medium in 30 second bursts, stirring after each burst to ensure even melting, until completely melted.
Meanwhile, whisk whole-wheat flour, all-purpose flour, baking powder and salt in medium bowl. Beat butter and sugar until well-combined. Add eggs, and vanilla, beat until creamy. Add the melted chocolate; beat to combine. Stir in the dry ingredients with a spoon until just combined. Refrigerate the dough until barely chilled, 15 minutes.
Position rack in center of oven; preheat to 350ยบ F. Coat a large baking sheet with cooking spray.
Roll tablespooonsful of dough into 1” balls and place on the prepared baking sheet, 2” apart.
Bake the cookies, one batch at a time, until puffed and slightly dried on top, 10 to 12 minutes. Remove from the oven and gently press an almond into the center of each cookie. Let cool for 5 minutes on the pan before transferring to a wire rack to cool completely. Allow the pan to cool slightly between batches.
Makes about 48 cookies.
Per cookie: 113cals, 6g fat, 14mg chol, 15g carb, 1g protein, 1g fiber, 33mg sodium
1 ½ c whole-wheat pastry flour
½ c all-purpose flour
½ t baking powder
½ t salt
½ c unsalted butter, softened
1 1/3 c sugar
2 large eggs
2 t vanilla
48 chocolate-covered almonds (about 1 cup)
Place chocolate chips in a microwave-safe bowl and melt in the microwave on medium in 30 second bursts, stirring after each burst to ensure even melting, until completely melted.
Meanwhile, whisk whole-wheat flour, all-purpose flour, baking powder and salt in medium bowl. Beat butter and sugar until well-combined. Add eggs, and vanilla, beat until creamy. Add the melted chocolate; beat to combine. Stir in the dry ingredients with a spoon until just combined. Refrigerate the dough until barely chilled, 15 minutes.
Position rack in center of oven; preheat to 350ยบ F. Coat a large baking sheet with cooking spray.
Roll tablespooonsful of dough into 1” balls and place on the prepared baking sheet, 2” apart.
Bake the cookies, one batch at a time, until puffed and slightly dried on top, 10 to 12 minutes. Remove from the oven and gently press an almond into the center of each cookie. Let cool for 5 minutes on the pan before transferring to a wire rack to cool completely. Allow the pan to cool slightly between batches.
Makes about 48 cookies.
Per cookie: 113cals, 6g fat, 14mg chol, 15g carb, 1g protein, 1g fiber, 33mg sodium
Gramma's coconut macaroons
2 eggs
1/8 t. salt
¾ c. sugar
½ c. flour
1 T. melted butter
2 c. coconut
6 oz. chocolate chips
1 t. grated lemon rind
1 t. vanilla
Beat eggs & salt until foamy. Gradually add sugar, beat until thick and ivory colored (6-7 minutes). Fold in flour and melted butter, stir in coconut, chips, lemon and vanilla. Drop by teaspoons on lightly greased and floured cookie sheets. Bake at 325 degrees 12-15 minutes.
1/8 t. salt
¾ c. sugar
½ c. flour
1 T. melted butter
2 c. coconut
6 oz. chocolate chips
1 t. grated lemon rind
1 t. vanilla
Beat eggs & salt until foamy. Gradually add sugar, beat until thick and ivory colored (6-7 minutes). Fold in flour and melted butter, stir in coconut, chips, lemon and vanilla. Drop by teaspoons on lightly greased and floured cookie sheets. Bake at 325 degrees 12-15 minutes.
26 December 2004
Gramma's Angel Wings
2 1/2 c flour
1/4 t salt
5 jumbo eggs, yolks only
3 T granulated sugar
1/4 t lemon rind
1/2 t vanilla extract
1/2 t almond extract
5 T sour cream
Roll very thin, cut into strips, and make a loose knot; deep fry in Wesson oil. Should be pale.
1/4 t salt
5 jumbo eggs, yolks only
3 T granulated sugar
1/4 t lemon rind
1/2 t vanilla extract
1/2 t almond extract
5 T sour cream
Roll very thin, cut into strips, and make a loose knot; deep fry in Wesson oil. Should be pale.
Butter Mints
1/3 c light corn syrup
1/4 c butter
1 t peppermint extract
1/2 t salt
1 lb confectioners sugar
food coloring, if desired
Combine corn syrup, butter, peppermint extract, and salt. Mix well. Sift in sugar and stir slowly to combine. Mix dough together with hands until smooth ball can be formed.
If using food coloring, divide dough into however many colors you want. Add one drop food coloring to each section. Knead each color into the dough until it is an even tone throughout.
Shape the dough into small balls. Set the balls on a waxed-paper-covered cookie sheet or tray. Flatten balls by pressing with tines of fork. Let mints sit out in the air overnight or at least 4 hours to air dry.
1/4 c butter
1 t peppermint extract
1/2 t salt
1 lb confectioners sugar
food coloring, if desired
Combine corn syrup, butter, peppermint extract, and salt. Mix well. Sift in sugar and stir slowly to combine. Mix dough together with hands until smooth ball can be formed.
If using food coloring, divide dough into however many colors you want. Add one drop food coloring to each section. Knead each color into the dough until it is an even tone throughout.
Shape the dough into small balls. Set the balls on a waxed-paper-covered cookie sheet or tray. Flatten balls by pressing with tines of fork. Let mints sit out in the air overnight or at least 4 hours to air dry.
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