Sunday, June 28, 2015

Double Delicious Bars

This recipe is from Jordan, North Carolina.

Oftentimes these bars are also made with coconut, but as no one in my family cares for coconut, we leave it out. The bars themselves are extremely rich and though it seems that one 13×9 pan wouldn’t yield 3 dozen bars, one bite-size bar is often enough to sate the most eager of chocolate lovers.

makes: 2-3 dozen

½ cup margarine or butter
1-1/2 cups graham cracker crumbs
1 (14 oz.) can sweetened condensed milk
1 (12 oz.) package semi-sweet chocolate chips
1 (11 oz.) package butterscotch chips

Preheat oven to 350F (325F if you are using a glass dish). In a 13x9 inch baking pan melt margarine or butter in oven. Sprinkle crumbs evenly over melted butter, then pour sweetened condensed milk evenly over crumbs. Spread both kinds of chips evenly over sweetened condensed milk and press down firmly. Bake 25 to 30 minutes or until lightly browned. Cool. Cut into bars.

Diabetic Cream Cheese Cookies

¼ cup vegetable shortening
¼ cup cream cheese, softened
2 teaspoons granulated fructose
1 teaspoon granulated sugar replacement
1 egg
1 tablespoon water
1 cup all purpose flour
½ teaspoon baking powder
dash salt

Cream together shortening, cream cheese, fructose and sugar replacement. Add egg and water, beating well. Sift together flour, baking powder and salt, and add to creamed mixture. Mix until thoroughly blended. Shape into a roll, 1- ½ in. ( 3.75 cm) in diameter. Refrigerate at least 2 hours or overnight. Preheat oven to 350F. Cut into thin slices and place on ungreased cookie sheets. Bake 8 to 10 minutes.

Notes
Exchange 2 cookies: ½ fruit, ½ fat

Nutrition Information
Serving size: 2 cookies Calories: 74

Saturday, June 27, 2015

Cranberry Walnut Swirls

makes: 3 dozen

pastry
½ cup butter or margarine softened
¾ cup granulated sugar
1 egg
1 teaspoon vanilla
1-1/2 cups all-purpose flour
¼ teaspoon baking powder
¼ teaspoon salt
filling
½ cup finely chopped cranberries
½ cup finely chopped walnuts
1 tablespoon grated orange peel
3 tablespoons brown sugar
2 teaspoons milk

Beat butter and sugar until light and fluffy. Add egg and vanilla. Combine flour, baking powder and salt and add to creamed mixture. Wrap in plastic wrap and refrigerate dough one hour. Combine cranberries, walnuts and orange peel; set aside. Combine brown sugar and milk. On lightly floured surface roll dough into a 10 inch square. Brush with sugared milk. Spread with cranberry mixture leaving a ½ inch on two opposite ends. Roll from the filling-free border to the other, (jelly roll fashion). Wrap in wax paper and freeze until firm, several hours or overnight. Preheat oven to 375F. Grease cookie sheets. Unwrap dough and cut into ½ inch slices. Bake 14 to 15 minutes until edges are lightly browned. Remove to wire racks to cool.

Cookie Bows

This recipe comes from maureen.

makes: about 1 dozen

1 cup all purpose flour
1-1/2 tablespoons superfine sugar
3 tablespoons rice wine or dry sherry
vegetable oil for deep-frying
about ⅓ cup clear honey
chopped pine nuts for coating

Stir together the flour and sugar, and slowly pour in the rice wine or dry sherry to make a smooth dough. Add a little water if necessary. Knead lightly on a floured surface, then roll out lightly to a thin rectangle. Cut into 2" x 1" pieces. Cut lengthwise slit about 1 inch long in the center of each piece. Pull one end of each piece through the slit so the piece resembles a small bow shape. Heat the oil in a deep fat fryer to 330F. Add the bows a few at a time and fry for 4-5 minutes until rich golden brown. Remove and drain briefly on a pad of paper towels. Meanwhile slowly, heat the honey (dilute with a little water if the honey is too thick). Dip the bows in the honey to coat, then sprinkle with chopped pine nuts. Serve with Ginger Tea.

Coconut Dream Bars

½ cups butter
1 cups graham cracker crumbs
6 ounces melted semi sweet chocolate chips
1 cup shredded coconut
1 can sweetened condensed milk
1 cup chopped nuts

Preheat oven to 325 degrees. Melt butter in a 9x9-inch pan in the oven. Press graham cracker crumbs evenly on the bottom of the pan. Spread the melted chocolate evenly on top of the graham crackers crumbs. Sprinkle on the coconut. Pour sweetened condensed milk evenly over the top. Finally, sprinkle wit chopped nuts. Bake for 30 minutes. Cool then cut into squares.

Cocoa Star Bars

This recipe is from Maria, Italy.

makes 12

1 cup powdered sugar
½ cup granulated sugar
1 tablespoon baking powder
½ teaspoon baking soda
2 teaspoon cinnamon
2 cups flour
½ cup of milk
2 eggs plus 1 egg yolk, slightly beaten
1 tablespoon unsweetened cocoa powder
½ cup butter
1 teaspoon vanilla

Preheat oven to 350F. Combine all dry ingredients, except cocoa. Slowly add in the milk, eggs, vanilla, and cocoa. Form into stars and place on a cookie sheet. Bake 15 minutes or until golden and toothpick comes out clean.

Cinnamon-Chocolate Cookies

makes: 3 dozen

¼ cup all-purpose flour
½ cup unsweetened cocoa powder
2 teaspoons ground cinnamon
½ teaspoon baking powder
⅛ teaspoon salt
8 tablespoons butter
½ cup granulated sugar 2 eggs
1 cup semisweet chocolate chips, optional

Preheat oven to 350°F. Lightly grease cookie sheets or line with parchment paper. Combine flour, cocoa, cinnamon, baking powder, and salt; set aside. Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Gradually stir in dry ingredients. Fold in chocolate chips. Drop by the spoonful on to cookie sheets about 2" apart. Bake 8-10 minutes or until set. Transfer to wire racks to cool.

Comments
Heather says: Very rich but good.

Casey Cole from Tennessee says: I made the cookies for my Spanish class and they were a big hit with everyone! They just seemed to melt in your mouth, and they weren’t too chocolaty, but the chips made them absolutely perfect! Now I’m making them as a birthday present for a girl who fell in love with them, these cookies are so good!

Laurie says: I gave the Mexican Cinnamon-Chocolate cookie a try. It did make an unusually light batter (more like frosting than dough) but they baked up yummy. I didn’t haven’t morsels on hand, so I made it without… but added a dusting of confectioner’s sugar for appeal. They were a hit. Thanks.

Tracey from Georgia says: These cookies are a chocolate-lover’s delight . . . definitely include the chocolate chips. They made it onto my cookie baking list for a second Xmas in a row, which is a great compliment b/c I usually only make four cookie recipes per Xmas and I always leave room for new recipes – this is a keeper!

Sandy from Arizona says: The batter when first placed on the cookie sheet is not very appealing, but have faith! These cookies are excellent! This is my first time to ship cookies for the holidays and am so glad I chose to try this recipe. Definitely use the chocolate chips … they really add to the flavor. Thanks so much!!! superb, will definitely make again a keeper! December 3, 2006

Chruckiki

This recipe was given to me by Jasmine, Michigan.

Pronounced kru-strink-ie.

makes 1 dozen

1-1/2 cups flour
2 eggs
1 shot of whiskey or brandy
powdered sugar

Mix flour, eggs and whiskey until moistened. Roll out dough and cut into rectangles. Fry rectangles in vegetable oil until risen a little. They fry very quickly, it is easier to do one at a time or with someone else. Once fried roll in powdered sugar.

Chocolate Overload

This recipe was given to my by J. Michael Long, Charlotte, North Carolina.

Chocolate drizzle can be put on each cookie, either milk, dark, or even white chocolate can be used. Around Valentines you can replace the Kisses with the heart shaped Dove chocolates, dark or milk. This will make the cookies a lot richer in flavor, so don’t eat too many!

makes: 4 dozen

1 bag (10oz) HERSHEY'S Kisses, plain or with almonds
1 cup (2 sticks) butter or margarine, softened
⅓ cup granulated sugar
⅓ cup light brown sugar, packed
1 teaspoon vanilla extract
1-3/4 cup all-purpose flour
¼ cup unsweetened cocoa powder
½ cup semi-sweet chocolate chips
½ cup white chocolate chips

Preheat oven to 375F. Remove wrappers from the kisses and set aside the chocolate. Beat butter, sugars and vanilla in large bowl until well blended. Add flour and cocoa to butter mixture and blend until smooth. Stir in chocolate chips. Mold a scant tablespoon of dough around each chocolate Kiss, covering completely; shape into balls. Place on ungreased cookie sheet. Bake 10 to 12 minutes or until set. Cool slightly before transferring to wire rack. Let cool completely.

Chocolate No Bake Cookies

This recipe was given to me by Jan, Pennsylvania.

makes: 3 dozen

½ cup milk
2 tablespoons unsweetened cocoa powder
2 cups granulated sugar
½ stick butter
½ cup peanut butter
1 teaspoon vanilla
3 cups Quick Quaker Oats

Melt butter. Add cocoa, sugar, and milk. Boil 1 minute. Add peanut butter, mix well. Add oats, mix well. Drop by spoonfuls on wax paper. Let cool. Serve.

Chocolate Hazelnut Pizzelle

These cookies are made with a pizzelle iron. I have seen recipes that suggest using a waffle iron in lieu of a pizzelle iron, but have not tried that myself.

makes 6

1 cup butter
4 eggs
1 cup granulated sugar
pinch of salt
1 teaspoon vanilla
1 teaspoon whiskey, optional
2 cups all-purpose flour
¼ cup unsweetened cocoa powder
½ tablespoon cinnamon
1 tablespoon baking powder
¾ cup ground hazelnuts

Sift flour, cocoa powder, cinnamon, and baking powder together; set aside. Melt the butter. Beat eggs, sugar, and salt until light. Add melted butter. Add vanilla and whiskey. Add dry ingredients. Fold in hazelnuts. Heat pizzelle iron and place 1 teaspoon of batter on each imprint. Close iron and bake 30 seconds. Transfer to wire racks to cool.

Chocolate Granola Cookies

makes 40

1-3/4 cups granola
1-1/2 cups all-purpose flour
1 cup butter or margarine, softened
¾ cup granulated sugar
¾ cup brown sugar
1 egg
1 teaspoon vanilla
1 teaspoon salt
1 teaspoon baking soda
1 cup semisweet-chocolate chips
½ cup unsalted peanuts, coarsely chopped

Preheat oven to 375F. Grease cookie sheets. Mix all the ingredients, except for the chocolate and peanuts in on low. Increase speed and beat 2 minutes. Stir in chocolate chips and peanuts. Drop dough by heaping teaspoonfuls onto cookie sheets about 2 inches apart. Bake 12 to 15 minutes until cookies are lightly browned around edges. Remove cookies to wire racks.

Chocolate Crinkle Cookies

This recipe was given to me by Jeanne Clemmer from Rome, GA.

These cookies are delicious. Everyone begs me to make them at least once a month. Last time I made them they were gone that day and everyone wanted more so I had to make them again the very next day.

makes: 36

12-ounce package semi-sweet chocolate chip, divided
1-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
¼ teaspoon salt
1 cup granulated sugar
6 tablespoons butter or margarine, softened
1-1/2 teaspoons vanilla extract
2 large eggs
½ cup powdered sugar

Microwave 1 cup chocolate chips in medium, microwave-safe bowl on HIGH (100%) power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Cool to room temperature. Combine flour, baking powder and salt in small bowl. Beat granulated sugar, butter and vanilla extract in large mixer bowl. Beat in melted chocolate. Add eggs one at a time, beating well after each addition. Gradually beat in dry ingredients. Stir in remaining 1 cup chips. Cover; refrigerate just until firm. Preheat oven to 350F. Shape dough into 1-1/2 inch balls; roll in powdered sugar. Place on ungreased baking sheets. Bake for 10 to 15 minutes or until sides are set but centers are still slightly soft. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Chocolate & White Chip Cake Mix Cookies

makes: 3 dozen

18.5 ounce box chocolate cake mix
⅓ cup vegetable oil
2 tablespoons water
1 egg
1 cup white chocolate chips
½ cup chopped pecans

Preheat oven to 350F. Combine cake mix, oil, water, and egg. Stir in chocolate chips and nuts. Drop by the spoonful onto ungreased cookie sheet about 2 inches apart. Bake 7-10 minutes. Cool on cookie sheet 2 minutes then remove to wire rack to cool completely.

Choc Oat Munchies

Recipe given to me by Donna Riley, Australia.

makes 30

1 cup rolled oats
1 cup granulated sugar
1 cup all-purpose flour
¾ cup shredded coconut
½ cup chocolate chips
½ cup butter
4 tablespoons crunchy peanut butter
2 tablespoons boiling water
1 teaspoons baking soda
1 teaspoon honey

Preheat oven to 160C (325F). Grease baking sheets. In a bowl, mix oats, sugar, flour, coconut and chocolate chips together. Melt butter, peanut butter and honey together. In a small bowl, mix together baking soda and boiling water. Add to butter mixture, then pour wet ingredients onto dry ingredients. Mix together. Drop teaspoons of mixture onto baking sheets about 2 inches apart. Bake 12-15 min. Cool on sheets for 5 minutes before removing to wire racks to cool.

Chicka Chi-kah Cookies

This recipe was given to me by Milton, Philadelphia.

makes 3 dozen

1-1/2 cups butter
8 fluid ounces coconut milk
2 tablespoon unsweetened cocoa powder
6 egg whites
3 cups sugar
¼ cup CANE sugar
1 pound flour

Preheat oven to 300F. Melt butter and mix with coconut milk and cocoa powder. Mix in egg whites. Blend thoroughly. Add sugar, cane sugar, and the flour. Beat by hand until stiff Bake 12 minutes or until done.

Chestnut Fingers

1 cup all-purpose flour
¼ teaspoon salt
¼ teaspoon ground cinnamon
4 tablespoons vegetable shortening, room temperature
2 tablespoons butter, softened
¼ cup granulated sugar
1 egg yolk
½ cup canned chestnuts, drained and pureed (not water chestnuts)
¼ teaspoon vanilla
1 egg white, slightly beaten
granulated sugar
¾ cup semisweet chocolate chips

Preheat oven to 350F. Lightly grease cookie sheets. Combine flour, salt, and cinnamon, set aside. Cream shortening, butter and ¼ cup sugar. Add egg yolk and beat until light and fluffy. Beat in chestnut puree and vanilla. Stir in the dry ingredients. Using about a tablespoon of dough roll each cookie about 2-1./2 inches long. Place cookies on cookie sheets. Brush with egg white, then sprinkle heavily with the granulated sugar. Bake 20 minutes or until lightly browned. Transfer cookies to wire rack to cool. Melt chocolate. Dip ends of cookies into chocolate. Let cool and harden on wax paper.

Cherry Cookies

makes: 5 dozen

cookie
3 cups all-purpose flour
½ teaspoon baking soda
pinch of salt
1 teaspoon ground ginger
½ teaspoon powdered or pulverized instant coffee
1 cup butter
1-1/4 cups packed brown sugar
¼ cup dark corn syrup
1 egg
1 tablespoon heavy whipping cream
filling
⅓ cup packed brown sugar
1 tablespoon butter
3 tablespoons maraschino cherry juice
1-1/2 cups finely chopped almonds
½ cup finely chopped maraschino cherries

Preheat oven to 350°F. Sift flour, baking soda, salt, ginger and instant coffee together; set aside. Cream butter and brown sugar. Beat in the corn syrup, egg, and heavy whipping cream. Add dry ingredients. Roll the dough out to ⅛" in thickness. Cut cookies into 2-1/2" squares and place on ungreased cookie sheet about 2" apart. Combine the filling ingredients. Place some of filling in each cookie. Roll cookie. Bake 12-15 minutes. Transfer to a wire rack to cool.

Cheese Cookies

makes 5 dozen

½ cup softened margarine
½ pound grated sharp cheddar cheese
¼ teaspoon salt

dash of cayenne pepper 1 cup plus 2 tablespoons all-purpose flour

Combine margarine, cheese, salt and cayenne pepper. Stir in the flour. Shape dough into 3 rolls about 1-1/2 inches around. Wrap with plastic wrap and refrigerate until firm. Preheat oven to 375F. Line cookie sheets with parchment paper. Cut rolls into ¼ inch thick slices. Place on a parchment paper lined baking sheet. Bake 12 minutes or until set. Let cool on wire racks.

Caramel Nut Overnight Cookies

This recipe was given to me by Karen.

These soft cookies have a sweet caramel flavor with crunchy pecans. This would make great drop cookies too. If making overnight cookies I recommend using butter as the margarine just doesn’t allow the cookies to get hard enough to slice. If you don’t like pecans try mini-chocolate chips instead. - TheCookietin.com

makes: 5-6 dozen

½ cup margarine
1 cup brown sugar
1 egg
½ teaspoon vanilla
1-3/4 cup all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
1 cup pecans

Mix margarine, sugar, egg, and vanilla. Stir in flour, baking soda and salt. Blend in nuts. Form into two rolls about 2" in diameter. Wrap in waxed paper and chill overnight. The next day heat oven to 400F. Cut into slices ⅛" thick and place on ungreased baking sheet 1" apart. Bake 8-10 minutes until cookies are set but not hard.

Calcionetti

Traditional recipe from Abruzzo.
makes 20

dough
2 cups all-purpose flour
½ cup powdered sugar
pinch of salt
2 tablespoons vegetable shortening
2 eggs
½ teaspoon lemon zest
filling
½ cup chick peas, cooked (or chestnuts)
¼ cup brown sugar
2 tablespoons honey
2 tablespoons grated chocolate
½ cup finely chopped walnuts
vegetable oil, to fry
¼ cup milk, to seal dough
powdered sugar to dust cookies

Preheat vegetable oil to 360F. Make dough: sift flour, sugar and salt together. Mix in shortening using hands or pastry cutter until crumbly. Add eggs and lemon zest. Mix until just incorporated. Roll out half the dough to ⅛-inch thickness and forming a long rectangular shape (roughly 15 inches by 3 inches), be careful not to overwork dough. Repeat with other half of dough and set aside. Make filling: use a fork to mash chickpeas thoroughly. Stir in brown sugar, honey, grated chocolate, and chopped walnuts. Drop heaping teaspoonfuls of filling along length of rectangular dough (leaving 1-inch between spoonfuls) keeping to one side. This should be enough room for about 10 spoonfuls. With pastry brush use milk to moisten area around each filling spoonful. Fold dough lengthwise over filling and press down to remove any air and to seal edges. With a fluted pastry cutter or pizza cutter, cut into squares to form individual cookies. Repeat procedure with remaining filling and dough. Fry cookies in hot vegetable oil until golden brown. Remove and place on paper towels to drain excess oil. Dust with powdered sugar. Best served the same day.

Friday, June 26, 2015

Butterscotch Buttons

This recipe was given to me by Mandy from Australia.

You can make up enough mixture and keep it in the fridge so every day you can have yummy fresh cookies.

makes 30

125g butter
1 teaspoon vanilla essence
½ cup brown sugar
1 tablespoon golden syrup
1-1/4 cups self raising flour

Mix everything together with electric mixer in a bowl. Roll into little balls and place on a tray about 5 cm apart. Cook in a moderate oven for 30 minutes. How easy is that.

Buckeyes

The Buckeye Tree is the state tree of Ohio. The nuts of the tree are toxic, but these taste peanut butter and chocolate treats only resemble the nut and taste incredible.

makes 5 dozen

1-1/2 cups smooth peanut butter
6 cups powdered sugar
1 cup butter, room temperature
½ teaspoon vanilla
4 cups semisweet chocolate chips

Line a cookie sheet with wax paper. Mix peanut butter, sugar, butter, and vanilla together. Roll into 1" balls and place on wax paper lined cookie sheet. Poke a toothpick into the top of each ball (to be used as a handle for dipping) and chill in freezer until hard, about ½ hour. Melt chocolate chips in the top of a double boiler. Dip peanut butter balls into the chocolate. Don't' cover completely, leave a small portion of peanut butter showing at the top so they look buckeyes. Put back on the wax paper lined cookie sheet and refrigerate 2 hours.

Braga Cornflowers

Buttery, salty, sweet cookies.

makes: about 20

1 cup all-purpose flour
½ cup granulated sugar
½ teaspoon salt
½ teaspoon baking soda
¼ cup butter
zest of ½ lemon, grated
1 to 2 tablespoon milk

Preheat oven to 375F. Combine flour, sugar, salt, and baking soda. Cut in butter and lemon peel until well blended. Add milk. Work to a smooth dough. Refrigerate 15 minutes. Pinch of pieces of dough and roll into 6" logs that are about " thick. Shape logs into ovals and place on ungreased cookie sheet. Bake about 8 minutes. Cool.

Boysenberry Almond Bars

makes: 24

1 cup all-purpose flour
¾ cup quick-cooking oats
½ cup granulated sugar
½ cup butter or margarine, room temperature
½ teaspoon almond extract
½ cup boysenberry preserves
⅓ cup sliced almonds

Heat oven to 350F; line an 8- or 9-inch square baking pan with foil and lightly grease foil. Mix flour, oats, and sugar in a large bowl. Add butter and cut in with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in extract until blended. Reserve about 1 cup oat mixture. Press remainder oven bottom of pan, adding more mixture if needed to cover. Spread preserves over top to about ½ inch from edges. Mix almonds with reserved oat mixture. Sprinkle evenly over preserves, then press down gently. (Some preserves will show through.) Bake 25-30 minutes or until edges are golden. Cool in pan on rack. Lift foil by ends to cutting board. Cut in bars.

Boterkoek

Dutch Butter Cookies

2 cups all-purpose flour
1-1/4 cups brown sugar
1 cup butter
1 egg, separated
1 teaspoon almond extract
½ cup slivered almonds

Preheat oven to 350F. Lightly grease a 9" x 13" baking pan. Sift the flour; set aside. Cream the brown sugar and butter together. Add the egg yolk and almond extract. Add the flour. Add the egg yolk. Press dough into the baking pan. Lightly whisk the egg white and brush the top of the dough. Scatter almonds on the top. Bake 20 minutes or until done. Cool, then cut into bars.

Bocaditos de Miel de Abeja

Honey Drops

makes: 3-4 dozen

⅔ cup honey
1 cup sugar
½ cup margarine
1 egg
⅓ cup water
½ teaspoon salt
4 cups flour
1 teaspoon soda
1 teaspoon cinnamon
1 teaspoon cloves
⅔ cup chopped nuts
⅓ cup candied orange peel

Combine honey, sugar, and margarine in a small saucepan and cook mixture for 5 minutes at medium heat, remove from heat and set aside. Beat egg until foamy. Gradually add remaining ingredients, beating well after each addition. Add the honey mixture and mix well. Cover dough and chill. Preheat oven to 425F. Grease a cookie sheet. Roll dough on a lightly floured board to a ⅛ inch thickness. Cut dough into desired shapes. Place cookies cookie sheet and bake 10-12 minutes.

Blue Ribbon Cookies

This recipe is courtesy of Hammons Black Walnuts. It took 1st Place in the Ozark Empire Fair by Lisa Newman of Billings, MO.

makes: 45 cookies

½ cup butter, softened, no substitutes
1 cup granulated sugar
1 egg
1 teaspoon baking powder
1 teaspoon vanilla
¼ teaspoon salt
1-3/4 cups all purpose flour
½ cup flaked (shredded) coconut
⅓ cup seedless raspberry jam
¼ cup finely chopped Hammons Black Walnuts

Beat butter and sugar on medium to high for one minute. Beat in egg, baking powder, vanilla and salt. Beat in as much flour as you can with mixer, then stir in remaining flour. Wrap dough in plastic and refrigerate at least 2 hours until firm enough to roll. Stir together coconut, jam and black walnuts. Set aside. On floured wax paper, roll dough to a 12-inch square. To roll, gently lift the waxed paper to guide the roll. Spread with jam mixture. Roll into spiral; press seam to seal. Wrap in plastic wrap; refrigerate at least 4 hours so it's firm for slicing. Line cookie sheets with ungreased parchment paper or lightly greased foil, to prevent sticking. Slice cookies ¼ inch thick. Place slices on prepared cookie sheets. Bake at 375F for 8 - 10 minutes or until golden brown on edges. Cool on cookie sheet for 1 minute. Transfer to a wire rack to cool completely.

Black & Whites

makes: 16

cookie
4-1/4 cup cake flour, sifted
1-1/2 teaspoon baking powder
¼ teaspoon salt
1-1/4 cup granulated sugar
1-1/2 cup vegetable shortening
½ cup nonfat dry milk powder
1 teaspoon light corn syrup
3 eggs
⅔ cup water
1-1/2 teaspoon vanilla
fondant
¾ water
2 pounds powdered sugar
¼ cup light corn syrup
½ tsp vanilla
2 ounces semi-sweet chocolate, melted

Preheat oven to 350F. Grease and flour a baking sheet. Sift together the cake flour, baking powder, and salt; set aside. Cream together sugar and shortening until light and fluffy. Stir in milk powder and corn syrup. Add eggs, one at a time, beating well after each addition. Add dry ingredients alternating with the water, beginning and ending with the dry ingredients. Stir in vanilla. Scoop out ⅓ cup of batter and place it on a baking sheet. Smooth out to 3-1/2 inch circle. Batter will spread considerably so do not bake more than four at a time. Bake 18 minutes or until lightly browned. Cool on cake rack; frost half of cookie with chocolate fondant and half with vanilla. Work quickly while fondant is warm. Make fondant: In a large saucepan combine water, powdered sugar, corn syrup and vanilla. Cook over medium heat until it reaches 100 degrees on a candy thermometer. Measure out half of this mixture and add melted chocolate to it.

Bizcochitos

makes: 2 dozen

1 tablespoon ground cinnamon
¼ cup granulated sugar
1-3/4 cups all-purpose flour
½ teaspoon baking powder
pinch of salt
½ cup vegetable shortening
¼ cup granulated sugar
1 egg
2 tablespoons sweet wine
½ teaspoon anise seed

Preheat oven to 350F. Lightly grease cookie sheets or line with parchment paper. Combine ¼ cup sugar and cinnamon; set aside. Sift together flour, baking powder and salt; set aside. Cream shortening and sugar until fluffy. Add egg and beat well. Gradually add dry ingredients. Stir in wine and anise seed. Roll out dough between two pieces of wax paper until ¼" thick. Carefully remove the top sheet of wax paper. Cut-out shapes and place on cookie sheets about 2" apart. Sprinkle the cinnamon/sugar mixture on top of cookies. Bake 15-20 minutes or until light brown. Transfer to wire racks to cool.

Biscotti di Regina

This recipe was given to me by Peg Weaver, Colorado on December 4, 2012.

"Queen's Biscuits"

makes 4-5 dozen

4 cups all-purpose flour
1 cup granulated sugar
1 tablespoon baking powder
¼ teaspoon salt
½ teaspoon cardamom
1 cup vegetable shortening
2 eggs
1 teaspoon lemon extract
½ cup milk
¾ cup sesame seeds (may need more)

Preheat oven to 375F. Lightly grease cookie sheets. Sift together flour, sugar, baking powder, salt, and cardamom. Cut shortening until the mixture resembles small peas. Stir in lightly beaten eggs and lemon extract. Stir in milk one tablespoon at a time, mix after each addition. Mix everything together thoroughly. Break dough off in small pieces and roll into 1-1/2" logs with your hands. Flatten slightly and roll in sesame seeds. Place on cookie sheet ¾" apart. Bake for 12-15 minutes or until lightly browned.

Biscotti del Vino

Deep-fried wine cookies.

2-1/2 cups vegetable oil
2-1/2 cups red wine
2-1/2 cups water
12 cups all-purpose flour
½ teaspoon ground cloves
½ teaspoon cinnamon
additional oil for frying cookies
2 cups honey, heated

Warm wine over medium heat. Remove from heat and add oil, flour, cloves, and cinnamon. Stir in ½ cup of water. If batter is too dry, add rest of water 1 tablespoon at a time. Knead until well combined. Roll the dough into a log. Slice off 2" pieces. Imprint basket weave on top of each cookie (or use a fork). Heat oil to 375F for deep frying. Deep fry cookies, a few at a time, until golden brown on both sides. Drain on paper towels. Brush cookies with warm honey. Let set.

Biscotti del Limone

makes: 2 dozen

½ cup granulated sugar
6 tablespoons butter
2 teaspoons vanilla
1 teaspoon lemon zest
3 eggs
2 cups all-purpose flour
2 teaspoons baking powder
1 tablespoon butter
3 cups sifted powder sugar
2 tablespoons water
2 tablespoons lemon juice
1 teaspoon vanilla

Preheat oven to 350F. Line cookie sheets with parchment paper. Beat sugar, vanilla, lemon peel, and 6 tablespoons of butter until well blended. Add eggs one at a time. Add flour and baking powder. Dough will be sticky. Transfer the batter to a large pastry bag fitted with a large round tip. Pipe batter into small rings onto cookie sheets about 2" apart. Bake 15-20 minutes or until golden brown. Make the glaze by melting the 1 tablespoon of butter over low heat. Add sugar, water, lemon juice and vanilla, stir continuously. Brush hot cookies with warm glaze. Let cool on cookie sheet 2 minutes then transfer cookies to wire racks to cool completely.

Biscoitos de Maizena

Cornstarch cookies

makes: 3 dozen

2 cups cornstarch
pinch of salt
1 cup granulated sugar
1 egg
¼ teaspoon vanilla
¾ cup butter

Preheat oven to 375F. Lightly grease cookie sheets or line with parchment paper. Beat egg and vanilla. Add the cornstarch, salt, and sugar. Cream in the butter. Let rest 15 minutes. Roll dough into walnut size balls and place on cookie sheets about 2" apart. With a fork dipped in flour, flatten each cookie, leaving a crisscross pattern into the top. Bake 5-7 minutes or until lightly colored. Transfer to wire racks to cool.

Benya

makes: 3 dozen

1 package dry active yeast
1 cup warm water
pinch of granulated sugar
10 bananas, soft
3 tablespoons ground cinnamon
2 tablespoon ground nutmeg
2-1/2 cups all-purpose flour
1-1/2 cups brown sugar
zest of 1 orange
pinch of salt

Add yeast and sugar to warm water. Cover and let stand to start rising process. Mash bananas with yeast mixture. Add cinnamon, nutmeg, flour, sugar, orange zest and salt. Once thoroughly combined cover and refrigerate overnight. Mixture will rise and triple in size. Heat oil. Drop by the spoonful and fry until golden brown. Sprinkle with powdered sugar.

Belgian Christmas Cookies

makes: 5 dozen

⅔ cup butter
1 teaspoon almond extract
1 cup packed brown sugar
2 eggs
1-2/3 cups all-purpose flour
1-1/2 teaspoons baking powder
½ teaspoon salt
½ cup finely chopped blanched almonds
½ teaspoons cinnamon
2 teaspoons decorative red sugar crystals
2 teaspoons decorative green sugar crystals

Preheat oven to 375F. Greased a 15 x 10 x 1 inch jelly roll pan. Cream butter with almond extract. Add brown sugar gradually, creaming until fluffy. Add eggs, one at a time, beating after each addition. Sift flour, baking powder, and salt together. Add, in thirds, to creamed mixture, mixing until blended after each addition. Pour into pan and spread evenly to edges. Sprinkle a mixture of almonds and cinnamon over batter then sprinkle with a mixture of red and green sugars. Bake for 10-12 minutes. Cut into bars while still warm.

Barazek (Sesame Cookies)

1-3/4 cups sifted all-purpose flour
2 cups semolina
1 teaspoon baking powder
dash of salt
2 cups sesame seeds
⅓ cup honey
2 to 3 tablespoons cream
2 eggs
1-1/4 cup ghee (pure butter)
¾ cup granulated sugar
warm milk
½ cup chopped pistachios
honey

Preheat oven to 375F. Sift together the flour semolina, baking powder and salt; set aside. Combine sesame seeds and honey, cream, eggs, ghee and sugar together. Add flour mixture and mix thoroughly. Add enough milk to form a soft dough. Roll dough into walnut-sized balls. Roll each ball in pistachios. Place on cookie sheet about 2 inches apart. Flatten slightly. Drizzle with honey. Bake 15 minutes or until light brown. Remove to wire rack.

Banita

makes 12

phyllo dough
8 tablespoons butter, melted
1 egg
1 egg yolk
1-1/4 tablespoons all-purpose flour
1-1/4 tablespoons cornstarch
2-1/4 cups milk
1 teaspoon vanilla
1 teaspoon butter
ground cinnamon
½ cup powdered sugar

Thaw phyllo dough according to manufactures directions. Preheat oven to 375F. Lightly grease 9" x 13" pan. Remove phyllo from package. Follow the manufactures direction for keeping the phyllo moist, it usually need to be covered with plastic wrap and then a moist towel. Layer one sheet of the phyllo dough in the pan, brush with melted butter. Continue layer sheets and buttering with 11 more sheets. Bring milk to a boil, cover, and remove from heat. In another bowl, beat the egg and sugar. Stir in the flour and cornstarch. Whisk in the hot milk. Pour back into pan and cook until mixture thickens. Remove from heat and stir in vanilla and butter. Pour over pastry sheets. Sprinkle generously with cinnamon Bake 20-25 minutes or until lightly browned. Remove from oven and cool. Sprinkle with powdered sugar. Cut into squares and serve.

Banana Cookies

3 large bananas
1 cup chopped dates
2 cups rolled oats
⅓ cup cooking oil
1 teaspoon vanilla extract

Preheat oven to 350F. Mash bananas. Stir in oats, dates, oil and vanilla. Let rest 15 minutes. Drop by spoonful onto an ungreased cookie sheet. Bake for 20 minutes or until brown.

Banana Bars

¾ cup Rice Krispies cereal, masked up
2 cups all-purpose flour
1 cup packed brown sugar
2 teaspoons baking powder
1 teaspoon pumpkin pie spice
½ teaspoon baking soda
2 egg whites, whipped
1 cup banana, mashed
1 tablespoon olive oil

Preheat oven to 400°F. Grease a 9x2-inch pan. Combine rice cereal, flour, brown sugar, baking powder, pumpkin pie spice and baking soda and set aside. Combine egg whites, bananas and oil. Add to the dry ingredients and stir until just moistened. Spread mixture into pan. Bake for 20 minutes or until lightly browned.

Babki

This was given to my by Danielle Hiney, Rochester, NY on November 28, 2012.

This is a great recipe for kids to make too. It’s very easy and fun. This is also a recipe dogs can enjoy in limited quantities!

makes 72

2 cups sifted flour
½ teaspoon baking powder
⅔ cup sugar
¾ cup softened butter (should be just soft, not liquefied)
1 egg beaten
2 tsp vanilla, I prefer to use almond extract
fruit jelly or preserves
powdered sugar

In a blender mix flower, baking powder, sugar, softened butter, beaten egg and vanilla. Blend until mixed thoroughly. Make walnut to meatball sized balls, then roll out into a ¼ inch log about 9 inches long. Place on an ungreased baking sheet. Press a tunnel down the center of the log. Using a spoon fill the tunnel with jelly or preserves. Place in a 350F preheated oven. Bake for 15-20 minutes. Let cool about 5 minutes. Use two spatulas to move to wax paper. Let sit for another 15-20 minutes until well cooled. Sprinkle powdered sugar all over logs. Cut diagonally and serve or put into air tight cookie holder layering with wax paper.

Australian Shortbread Biscuits

makes 40

1 cup butter
1 cup powdered sugar
1 cup cornstarch
1-1/2 cups all-purpose flour
1 pinch salt

Sift flour, cornstarch, and salt together; set aside. Cream butter and sugar until light and fluffy. Add the dry ingredients. Mix well. Turn out onto lightly floured board, knead lightly. Divide in half. Shape each half into rolls measuring approximately 1-1/2" wide and 6" long. Wrap in plastic wrap and refrigerate at least 1 hour. Preheat oven to 350F. Lightly grease cookie sheets or line with parchment paper. Cut into ¼" slices and place on cookie sheet about 2" apart. Bake 10-15 minutes or until lightly browned. Transfer to wire racks to cool.

Argentine Filled Cookies

makes 30

1 cup butter, room temperature
¾ cup powdered sugar
zest of 1 lemon
1 teaspoon vanilla
1 teaspoon almond extract
3 eggs
1-1/2 cup all-purpose flour
1 teaspoon baking powder
¾ cup ground almonds
semi-sweet chocolate, melted

Preheat oven to 350F. Lightly grease cookie sheets or line with parchment paper. Beat the butter and sugar until light and fluffy. Add the vanilla and almond extract. Beat in the eggs, one at a time. Slowly add the flour, baking powder, and ground almonds. Knead a few times. Cover and refrigerate 30 minutes. Roll out dough between two pieces of wax paper until ¼" thick. Carefully remove the top sheet of wax paper. Cut out 2" circles and place on cookie sheet about 2" apart. Bake 20 minutes or until lightly browned. Transfer to wire racks to cool. Spread cookies with some melted chocolate, top with a second cookies to make a "sandwich".

Apricot Cookies

1 cup dried apricots
1 cup all-purpose flour
1 cup rolled oats
1 teaspoon allspice
½ teaspoon ground cinnamon
½ cup vegetable shortening, room temperature
1 cup brown sugar
1 egg
1 tablespoon Amaretto liqueur

Preheat oven to 375°F. Place apricots in a food processor and puree; set aside. Combine flour, oats, allspice, and cinnamon; set aside. Cream shortening and sugar until light and fluffy. Beat in egg. Add Amaretto. Slowly add the dry ingredients. Fold in the apricot puree. Drop by the spoonful onto cookie sheets about 2" apart. Bake 18 to 20 minutes. Cool on wire rack.