From the (first annual?) Christmas Cookie Exchange, baked by Tonya.
INGREDIENTS:
1/3 cup shortening
1/3 cup butter (no substitutes)
3/4 cup sugar
1 tsp baking powder
1 egg
2 TBSP milk
1 tsp vanilla
1/3 cup unsweetened cocoa powder
1 3/4 cups all-purpose flour
4 oz white chocolate
2 to 4 tsp shortening
1/2 to 2/3 cup crushed peppermint candy canes
DIRECTIONS:
1. Beat 1/3 cup shortening and butter on medium speed 30 seconds. Add
sugar and baking powder, then egg, milk, and vanilla. Beat in cocoa
powder and as much flour as you can with mixer. Stir in remaining
flour. Divide dough in half. Cover; chill at least 1 hour.
2. Preheat oven to 375 degree F. Working with one portion of dough at
a time, roll to slightly less than 1/4-inch thickness on lightly
floured surface. Using a 4-inch candy-cane-shape cutter, cut dough.
Place 1 inch apart on ungreased cookie sheet. Bake in preheated oven 7
to 9 minutes or until firm and lightly browned. Remove from cookie
sheet; cool on a wire rack.
3. Heat white chocolate and 2 teaspoons shortening in a small saucepan
over low heat till melted, stirring often. (Add more shortening, if
necessary, for drizzling consistency.) Drizzle one cookie with
chocolate mixture; sprinkle with candy. Repeat with remaining cookies.
Let stand till set.
Makes about 36 cookies.
Thursday, December 14, 2006
Monday, December 11, 2006
Cherry Snowballs
Cherry Snowballs
submitted to the allrecipes.com website by Evy Adams
INGREDIENTS:
1 cup butter (no substitutes), softened
1/2 cup confectioners' sugar
1 Tbsp water
1 tsp vanilla extract
2 cups all-purpose flour
1 cup quick-cooking oats
1/2 tsp salt
36 maraschino cherries, well drained
2 cups confectioners' sugar
1/4 cup milk
2 cups flaked coconut, finely chopped
DIRECTIONS:
In a mixing bowl, cream butter, sugar, water and vanilla. Combine flour, oats and salt; gradually add to the creamed mixture.
Shape a tablespoonful of dough around each cherry, forming a ball. Place 2 in. apart on ungreased baking sheets. Bake at 350 degrees F for 18-20 minutes or until bottoms are browned. Remove to wire racks to cool.
Combine sugar and enough milk to achieve smooth dipping consistency. Dip cookies, then roll in coconut.
Makes 36 cookies
submitted to the allrecipes.com website by Evy Adams
INGREDIENTS:
1 cup butter (no substitutes), softened
1/2 cup confectioners' sugar
1 Tbsp water
1 tsp vanilla extract
2 cups all-purpose flour
1 cup quick-cooking oats
1/2 tsp salt
36 maraschino cherries, well drained
2 cups confectioners' sugar
1/4 cup milk
2 cups flaked coconut, finely chopped
DIRECTIONS:
In a mixing bowl, cream butter, sugar, water and vanilla. Combine flour, oats and salt; gradually add to the creamed mixture.
Shape a tablespoonful of dough around each cherry, forming a ball. Place 2 in. apart on ungreased baking sheets. Bake at 350 degrees F for 18-20 minutes or until bottoms are browned. Remove to wire racks to cool.
Combine sugar and enough milk to achieve smooth dipping consistency. Dip cookies, then roll in coconut.
Makes 36 cookies
Stareos
Stareos (from the Stars restaurant in San Francisco)
Yield: 1 1/2 dozen cookies
Cookies:
8 ounces cold sweet cream butter
1/2 cup sugar
1 1/2 cups flour
Pinch salt
1/2 cup cocoa powder, sifted
The filling:
1 cup mascarpone
1 tablespoon sugar
1/4 teaspoon vanilla extract
To make the chocolate shortbread:
Combine the butter and sugar in the bowl of an electric mixer. Mix on low speed for 15 seconds, using the paddle attachment. Add the flour, salt, and cocoa powder and continue mixing on low speed for 3 to 5 minutes, until the dough comes together. It will look dry just before it comes together.
Put the dough on a lightly floured board and roll it out 1/4 inch thick. With a 2-inch star cutter, cut out the cookies. Chill them for 1 hour in the freezer. Line a baking sheet with parchment paper and place the cookies so they are not touching on the pan.
Preheat the oven to 250 degrees.
Bake the shortbread for about 1 hour, until firm.
To make the filling:
Combine the mascarpone, sugar, and vanilla extract in a small bowl.
To assemble:
Spread about 1 tablespoon of the mascarpone cream filling on 18 of the cookies. Put the remaining uncoated cookies on top of the creamed cookies, making a "sandwich".
Yield: 1 1/2 dozen cookies
Cookies:
8 ounces cold sweet cream butter
1/2 cup sugar
1 1/2 cups flour
Pinch salt
1/2 cup cocoa powder, sifted
The filling:
1 cup mascarpone
1 tablespoon sugar
1/4 teaspoon vanilla extract
To make the chocolate shortbread:
Combine the butter and sugar in the bowl of an electric mixer. Mix on low speed for 15 seconds, using the paddle attachment. Add the flour, salt, and cocoa powder and continue mixing on low speed for 3 to 5 minutes, until the dough comes together. It will look dry just before it comes together.
Put the dough on a lightly floured board and roll it out 1/4 inch thick. With a 2-inch star cutter, cut out the cookies. Chill them for 1 hour in the freezer. Line a baking sheet with parchment paper and place the cookies so they are not touching on the pan.
Preheat the oven to 250 degrees.
Bake the shortbread for about 1 hour, until firm.
To make the filling:
Combine the mascarpone, sugar, and vanilla extract in a small bowl.
To assemble:
Spread about 1 tablespoon of the mascarpone cream filling on 18 of the cookies. Put the remaining uncoated cookies on top of the creamed cookies, making a "sandwich".
Hazelnut Crisps
Hazelnut Crisps
from Local Flavor by Deborah Madison
1 cup toasted hazelnuts
1 Tbsp sugar
½ cup unsalted butter
½ cup light brown sugar, packed
¼ tsp sea salt
1 tsp vanilla extract
1 egg yolk
1 ¼ cups all-purpose flour
Grind the hazelnuts in a food processor with the white sugar until fine, but leave a few chunks scattered throughout.
Cream the butter and brown sugar with the salt until light and fluffy, then add the vanilla and egg yolk. Stir in the hazelnuts and flour.
Roughly shape the dough into a log, wrap in wax paper or plastic wrap, then shape the log until it is about 1 ½ inches in diameter. Refrigerate for at least one hour, preferably longer.
Preheat the oven to 350 °F. Cut the log into ¼- to 1/3-inch thick slices and place on an ungreased baking sheet at least 2 inches apart. Bake until lightly browned on top, about 15 minutes. Cool on racks.
Makes 2 dozen (or more)
from Local Flavor by Deborah Madison
1 cup toasted hazelnuts
1 Tbsp sugar
½ cup unsalted butter
½ cup light brown sugar, packed
¼ tsp sea salt
1 tsp vanilla extract
1 egg yolk
1 ¼ cups all-purpose flour
Grind the hazelnuts in a food processor with the white sugar until fine, but leave a few chunks scattered throughout.
Cream the butter and brown sugar with the salt until light and fluffy, then add the vanilla and egg yolk. Stir in the hazelnuts and flour.
Roughly shape the dough into a log, wrap in wax paper or plastic wrap, then shape the log until it is about 1 ½ inches in diameter. Refrigerate for at least one hour, preferably longer.
Preheat the oven to 350 °F. Cut the log into ¼- to 1/3-inch thick slices and place on an ungreased baking sheet at least 2 inches apart. Bake until lightly browned on top, about 15 minutes. Cool on racks.
Makes 2 dozen (or more)
Mayan Chocolate Cookies
MAYAN CHOCOLATE COOKIES
by Jacqueline Higuera McMahan
San Francisco Chronicle Food section, May 1, 2002
Ingredients:
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 teaspoon instant espresso coffee powder, such as Medaglia D'Oro
1/4 teaspoon finely ground black pepper
1/8 teaspoon cayenne pepper
3/4 cup unsweetened cocoa powder
3/4 cup unsalted butter at room temperature
1 cup sugar
1 large egg
2 teaspoons vanilla
About 1/2 cup chocolate chips
INSTRUCTIONS:
Sift together the flour, baking powder, salt, cinnamon, espresso powder, black and cayenne peppers and the cocoa powder.
Using an electric mixer, beat the butter with 3/4 cup of the sugar until light and fluffy. Add the egg and vanilla; mix well. Add the sifted dry ingredients and blend well. Wrap dough in plastic wrap and refrigerate for 30 minutes.
Preheat oven to 350 degrees.
Line a baking sheet with parchment or a nonstick lining such as Silpat. Place the remaining 1/4 cup sugar in a small bowl.
Roll a piece of dough about the size of a small walnut between the palms of your hands. Using your index finger, press an indentation in the center of the cookie. Place 4 chocolate chips in the indentation. Mold the dough around the chips to enclose them completely; press to seal. Roll the dough into a ball, then roll in the sugar and place on the baking sheet. Continue forming the rest of the dough.
Bake for 8 minutes. Do not overbake. These cookies are best when still a little moist in the center.
Yields 36 to 40 cookies.
PER COOKIE: 85 calories, 1 g protein, 11 g carbohydrate, 4 g fat (3 g saturated), 15 mg cholesterol, 50 mg sodium, 1 g fiber.
by Jacqueline Higuera McMahan
San Francisco Chronicle Food section, May 1, 2002
Ingredients:
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 teaspoon instant espresso coffee powder, such as Medaglia D'Oro
1/4 teaspoon finely ground black pepper
1/8 teaspoon cayenne pepper
3/4 cup unsweetened cocoa powder
3/4 cup unsalted butter at room temperature
1 cup sugar
1 large egg
2 teaspoons vanilla
About 1/2 cup chocolate chips
INSTRUCTIONS:
Sift together the flour, baking powder, salt, cinnamon, espresso powder, black and cayenne peppers and the cocoa powder.
Using an electric mixer, beat the butter with 3/4 cup of the sugar until light and fluffy. Add the egg and vanilla; mix well. Add the sifted dry ingredients and blend well. Wrap dough in plastic wrap and refrigerate for 30 minutes.
Preheat oven to 350 degrees.
Line a baking sheet with parchment or a nonstick lining such as Silpat. Place the remaining 1/4 cup sugar in a small bowl.
Roll a piece of dough about the size of a small walnut between the palms of your hands. Using your index finger, press an indentation in the center of the cookie. Place 4 chocolate chips in the indentation. Mold the dough around the chips to enclose them completely; press to seal. Roll the dough into a ball, then roll in the sugar and place on the baking sheet. Continue forming the rest of the dough.
Bake for 8 minutes. Do not overbake. These cookies are best when still a little moist in the center.
Yields 36 to 40 cookies.
PER COOKIE: 85 calories, 1 g protein, 11 g carbohydrate, 4 g fat (3 g saturated), 15 mg cholesterol, 50 mg sodium, 1 g fiber.
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