|
Belgian Cinnamon Cookies
The last thing you
want to do is overcook them because then they'll
lose their softness.
25 min | 10 min prep
30 cookies
Mix
the butter and sugar well. Add the water, egg and honey.
Sieve the flour,
salt and cinnamon. Then add to the butter mixture.
Mix to a smooth dough.
Let rest in
a cold place for up to 5 hours.
Divide the dough
into 30 portions.
Roll and flatten
to about 1.5 centimeters.
Put them on a baking
tray, lined with baking paper.
Press an almond
in each cookie.
Brush with egg or milk
and bake in a preheated oven (170°C)
for about 15 minutes.
@@@@@@@@@@@@@@@@@@@@@
Big Valentine Cookie
Source: FoodCaboose
Your sweetheart will be
tickled pink to discover that you've baked up a batch of
their favorite cookie dough
into what's sure to be an object of their affection,
this giant-sized valentine
cookie.
Ingredients
-
1 package (18 ounces) NESTLÉ TOLL HOUSE Refrigerated
Chocolate Chip, Chocolate Chunk, Chocolate Chip & White Fudge, Peanut Butter Chocolate Chip, Reduced Fat Chocolate Chip
or Sugar Cookie Dough, well chilled
-
Decorator icing (optional)
-
Valentine's candies (optional)
-
Melted chocolate (optional)
Cooking Instructions
SHAPE an entire package of cookie dough into heart
shape on greased baking sheet.
BAKE according to package directions, adding
3 to 4 minutes to the baking time on
the package. Cool on baking sheet for 1 minute;
carefully loosen cookie with spatula.
Cool on baking sheet completely.
DECORATE with candies, icing and melted
chocolate.
@@@@@@@@@@@@@@@@@@@@@
Chocolate Raspberry Sandwich Cookies
Source: Prepared Pantry
This is a rich sugar cookie recipe with just a bit of almond
flavor. The filling is made with chocolate, raspberry jam, and
cream. You can make the sugar cookies alone, without the filling.
You can make plain sandwich cookies as we have, or dress them up
for a special occasion. These are very good cookies.
Ingredients 1 cup butter
1 cup granulated sugar
1/4 teaspoon salt 2 large egg
1 teaspoon vanilla extract 1/4 teaspoon almond
extract 3 cups all-purpose flour
1/2 teaspoon baking powder 3 tablespoons
whipping cream Directions
Ingredients
Mix the filling first and refrigerate it to keep it thick. Mix 1/4 cup whipping cream and 1 tablespoon
of light corn syrup in a heavy
saucepan. Heat until it simmers. Remove the pan from the heat and
immediately add three ounces of semisweet baking chocolate chopped into pieces. Stir until the chocolate is melted into a smooth sauce. Add 1/2 cup raspberry jam and stir until
smooth. The filling will thicken
as it cools. Preheat the oven to 350
degrees. 1. Cream the butter,
sugar, and salt together with the paddle
attachment of your mixer. Add the eggs one at a time, beating
after each. Beat for five or six minutes or until the mixture is light and lemon-colored. Add the extracts. 2. Mix the flour and baking powder together in another bowl. Add the flour mixture to the creamed mixture along
with the cream. Mix until combined.
Do not over mix. Refrigerate the dough for at
least one hour. 3. Roll
the dough to a thickness of 1/4-inch on a lightly floured
countertop. Cut into shapes with a cookie cutter. Sprinkle with decorative sugars if desired. 4. Bake on an ungreased baking sheet for about 12 minutes or until done. (The edges will be very lightly browned.)
Let the cookies cool on a wire
rack. 5. Match up the cookies back-to-back
in pairs. Spoon filling between
the cookies to make sandwiches. Ganache is flavorful and a
thin layer is sufficient. Store the cookies in a cool place.
@@@@@@@@@@@@@@@@@@@@@
 When I was young, I could hardly wait for the holidays because I knew these rich cookies would make an appearance
on the cookie tray. Now I make them for holidays throughout the year. —Fred Grover, Lake Havasu City, Arizona 120 ServingsPrep: 15 min. Bake: 10 min./batch Cinnamon Almond Strips
Ingredients- 1-1/2 cups butter, softened
- 1 cup sugar
- 3 eggs, separated
- 3 cups all-purpose flour
- TOPPING:
- 1-1/2 cups sugar
- 1 cup finely chopped
almonds
- 1-1/2
teaspoons ground cinnamon
Directions- In
a large bowl, cream butter and sugar until light and fluffy. Beat
- in egg yolks. Gradually add flour and mix well.
- Using a cookie
press fitted with a bar disk, press dough 1 in. apart
- into long strips onto ungreased baking sheets. In a small bowl, beat
- egg whites until
stiff peaks form; brush over dough.
- Combine topping ingredients; sprinkle over strips. Cut each strip
- into 2-in. pieces (there is no
need to separate the pieces).
- Bake at 350° for 8-10 minutes or until edges are firm (do not
- brown). Cut into pieces again
if necessary. Remove to wire racks to
- cool. Yield: about 10 dozen.
Nutrition Facts: 1 cookie equals 56 calories, 3 g fat (2 g saturated fat),
11 FROM: Taste of Home
@@@@@@@@@@@@@@@@@@@@@
Pumpkin Snickerdoodles~
What you
will need:
For the cookies:
3 3/4 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 sticks unsalted butter,
room temperature
1 cup sugar
1/2 cup dark brown sugar
1 cup pumpkin puree
1 large egg
2 teaspoons vanilla extract
For the coating:
1/2 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Dash of allspice
In a medium bowl, combine flour, baking powder,
salt, cinnamon, and nutmeg. Whisk together to blend. In a large bowl, beat
together butter and sugars on medium speed until well combined. Next, still on
medium speed, beat in pumpkin. Then, add the egg and vanilla extract. Lastly,
add in the dry ingredients. Beat until combined, but do not over mix. Cover the
dough, and refrigerate for one hour, until firm.
Preheat oven to 350 degrees.
Line baking sheets with parchment paper (or spray
with nonstick spray). In a small bowl, mix together the sugar and spices for
the sugar coating. Scoop dough (approximately 2 1/2 tablespoons) and roll into
a ball. Roll the dough ball in the sugar mixture, and place on the lined baking
sheet, leaving about 2 inches between each cookie. Take a drinking glass with a
flat bottom and moisten with water. Dip the glass in the sugar mixture, and use
it to flatten the dough balls. Re-sugar the glass as needed.
Bake the cookies for 10-12 minutes. Remove when the
centers of the cookies have set. Let cool on the baking pan for approximately 5
minutes, and then transfer to wire cooling racks to cool completely.
@@@@@@@@@@@@@@@@@@@@@
Valentine's Day Chocolate Candy Hearts
by Amanda Formaro
|
The kids will love the results of this easy recipe. All you need are a few items to make
your own Valentine's chocolates. Give them away as gifts or enjoy for yourself!
|  |
|
Age 7 and up This project is rated AVERAGE to do.
What You Need
-
Plastic heart-shaped candy mold
-
Red, white and cocoa colored candy melts
-
Sandwich bags (zipper, not pleated)
-
Scissors
-
Spoon
-
Wax paper
-
Plate
-
Wooden skewer or clean craft paint brush
How To Make It
-
Put a handful of candy melts into an open zipper
sandwich bag.
-
Microwave candy in bag for 30-40 seconds or
until melted.
-
Cut one corner
of the bag with scissors to squeeze melted candy through. Caution: Bag may be hot, so use paper towel or a pot holder to handle it. -
Gently squeeze chocolate out of bag and into
the molds.
-
Tap the side of the mold tray to knock out any
air bubbles and flatten chocolate.
-
Place in refrigerator until set.
-
Pop out of molds and serve.
Decorating
Polka dots - Use the flat
end of a wooden skewer or a clean craft paint brush to dip into melted chocolate. Dot onto molds, then refrigerate. Remove
mold from refrigerator when solid, then add contrasting color according to directions above.
Drizzles - Use a spoon
to drizzle melted chocolate across the molds by sweeping a spoon back and forth and allowing chocolate to fall in streams.
Refrigerate until solid. Add contrasting color according to directions above.
3D Drizzles - Use the spoon
method above, however this time drizzle the chocolate over solid candy that you have already made and let set, rather than
drizzling into the molds.
Helpful Hints
-
Candy molds can be found at discount department
and craft supply stores in the craft section near the cake decorating supplies. They look much like a muffin tin, though much
smaller and made from clear plastic.
-
You can use chocolate chips instead of candy
melts and use food coloring to change or tint white chocolate.
-
Be careful when dealing with melted chocolate
as it can be very hot. Always supervise children closely when making anything in the kitchen.
@@@@@@@@@@@@@@@@@@@@@
EGGNOG FUDGE Number of Servings: 40 Ingredients:
2 cups sugar
1/2 cup butter 3/4 cup eggnog 3 packages (3 to 3 1/2 ounces each) white chocolate bars,
broken into pieces 1/2 teaspoon ground nutmeg
1 jar (7 ounces) marshmallow crème
1 cup chopped pecans
1 teaspoon rum extract Cooking
Directions: Combine sugar, butter and
eggnog in heavy 2 1/2 to 3 quart saucepan;
bring to full rolling boil, stirring constantly. Continue boiling 8
to 10 minutes over medium heat or until candy thermometer reaches 234° F, stirring constantly to prevent scorching. Remove from heat; stir in chocolate and nutmeg until chocolate is melted.
Add marshmallow crème, nuts and extract;
beat until well blended. Pour into buttered
8 or 9 inch square pan. Cool at room temperature; cut
into squares. Microwave:
Microwave butter in 4 quart bowl on high for 1 minute or
until melted. Add sugar and eggnog; mix well. Microwave 6 minutes or
until mixture comes to full rolling boil (entire surface will be bubbling), stirring thoroughly after 3 minutes. Mix well, scraping sides of bowl. Continue microwaving 9 minutes, mixing
well and scraping bowl after each 3 minutes.
Stir in chocolate until melted; continue
as directed. Recipe © 2006 Wisconsin
Milk Marketing Board, Inc.
|
