A Winning Cookie Collection: Twenty original recipes that affirm our reader's rich traditions and flair for sweet innovation - Food Entertaining - Brief Article
Hi all,
Hope everyone is having a good Holiday Season.
I ran across these cookie recipes and thought some of you would enjoy them too. :lol:
Still trying to get over a bout of pneumonia, but missing the group fun, so I decided to drop in and fill you with cookie ideas! :shock:
enjoy,
jean
Sunset, Dec, 2001 by Charity Ferreira
They gave us cookies as diverse as the West itself, reflecting influences from Europe, Asia, and Central and South America. One reader remembers making bizcochitos with her mother in Santa Fe; another had obtained a recipe for Chinese almond cookies from her husband's shipmate in World War II. But in true Western fashion, some of the recipes we received weren't old family traditions at all but thoroughly modern innovations.
Awarding the prizes we had offered for the best of the lot was daunting. But here's, hoping they'll become part of your own holiday tradition.
* GRAND PRIZE WINNER
Coconut-Cranberry Chews
Nancy Jamison, Woodside, CA
Nancy Jamison was right when she wrote us that these cookies are addictive. We loved their combination of coconut, cranberries, and orange. In fact, these straightforward, tasty rounds are everything a holiday cookie should be. The mixture will look dry until it comes together as a dough. If it's too crumbly to form into balls, the dough needs to be mixed longer; it should be a smooth, homogeneous mass.
PREP AND COOK TIME: About 1 hour
MAKES: About 6 dozen cookies
About 1 1/2 cups (3/4 lb.) butter or margarine, at room temperature
2 cups sugar
1 tablespoon grated orange peel
2 teaspoons vanilla
3 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups dried cranberries
1 1/2 cups sweetened flaked dried coconut
1. In a large bowl, with a mixer on medium speed, beat 1 1/2 cups butter, sugar, orange peel, and vanilla until smooth.
2. In a medium bowl, mix flour, baking powder, and salt. Add to butter mixture, stir to mix, then beat on low speed until dough comes together, about 5 minutes (see note at left). Mix in cranberries and coconut.
3. Shape dough into 1-inch balls and place about 2 inches apart on buttered 12- by 15-inch baking sheets.
4. Bake in a 350[degrees] regular or convection oven until cookie edges just begin to brown, 8 to 11 minutes (shorter baking time will yield a chewier cookie; longer baking time will yield a crispier cookie). If baking two sheets at once in one oven, switch their positions halfway through baking. Let cookies cool on sheets for 5 minutes, then use a wide spatula to transfer to racks to cool completely.
Per cookie: 92 cal., 45% (41 cal.) from fat; 0.7 g protein; 4.5 g fat (2.8 g sat.); 12 g carbo (0.4 g fiber); 58 mg sodium; 10 mg chol.
* RUNNERS--UP
Louisiana Pecan Balls
Heather Allen, Aptos, CA
Heather Allen's parents made these tender, melt-in-your-mouth cookies every year; now she makes them with her children. We thought they were the best of their kind.
PREP AND COOK TIME: About 45 minutes
MAKES: About 28 cookies
About 1 cup (1/2 lb.) butter, at room temperature
2 cups powdered sugar
2 teaspoons vanilla
2 cups all-purpose flour
1/4 teaspoon baking powder
1 cup chopped pecans (about 4 oz.)
1. In a large bowl, with a mixer on medium speed, beat 1 cup butter, 1/2 cup powdered sugar, and vanilla until smooth.
2. In a medium bowl, mix flour and baking powder. Add to butter mixture, stir to mix, then beat until well blended. Stir in pecans.
3. Shape dough into 1-inch balls and place about 1 inch apart on buttered 12- by 15-inch baking sheets.
4. Bake in a 300[degrees] regular or convection oven until cookies are pale golden brown, about 25 minutes. If baking two sheets at once in one oven, switch their positions halfway through baking. Let cookies stand on sheets until cool enough to handle.
5. Place remaining 1 1/2 cups powdered sugar in a shallow bowl. Roll warm cookies in powdered sugar to coat all over; discard remaining sugar. Set cookies on racks to cool completely.
Per cookie: 143 cal., 59% (85 cal.) from fat; 1.3 g protein; 9.4 g fat (4.4 g sat.); 14 g carbo (0.5 g fiber); 73 mg sodium; 18 mg chol.
Napoleon's Hats
Ellen Taylor, Rathdrum, ID
These almond-filled pastries are shaped like three-cornered hats-- thus the name. The smell of them baking always reminds Ellen Taylor of Christmas and her grandmother, who always filled the house with aromas of German baked goods.
PREP AND COOK TIME: About 1 1/2 hours
MAKES: About 3 1/2 dozen cookies
About 3/4 (3/8 lb.) butter or margarine, at room temperature
1/3 cup granulated sugar
1 large egg
About 2 cups all-purpose flour
1 cup powdered sugar
3/8 cup almond paste (3 1/2 oz.)
2 large egg whites
1. In a large bowl, with a mixer on medium speed, beat 3/4 cup butter and granulated sugar until smooth. Add egg and beat until well blended. Stir in 2 cups flour, then beat just until dough comes together.
2. In a food processor, whirl powdered sugar and almond paste until blended. In a deep bowl, with a mixer on high speed, beat egg whites until they hold soft peaks. Gently stir in almond mixture until well blended.
3. On a lightly floured surface, with a floured rolling pin, roll about half the dough at a time to about 1/16 inch thick. With a floured, 2- to 3-inch round cutter, cut out cookies. Place about 1 inch apart on buttered 12- by 15-inch baking sheets. Place about 1 teaspoon almond mixture in the center of each round, then fold edges over filling toward the center to form a three-cornered hat shape. With your fingers, pinch corners to seal. Gather excess dough into a ball, reroll, and cut out more cookies; fill and fold. Repeat to roll remaining dough and fill and shape cookies.
4. Bake cookies in a 325[degrees] regular or convection oven until golden brown, 18 to 20 minutes. If baking two sheets at once in one oven, switch their positions halfway through baking. Let cookies cool on sheets for 5 minutes, then use a wide spatula to transfer to racks to cool completely.
Per cookie: 83 cal., 46% (38 cal.) from fat; 1.2 g protein; 4.2 g fat (2.2 g sat.); 10 g carbo (0.2 g fiber); 39 mg sodium; 14 mg chol.
Pfeffernusse
Suzanne Fossett, Albuquerque
Suzanne Fossett's German grandmother never wrote down the recipe for her favorite spice cookies; it took Suzanne and her mother years to re-create the cookie they remembered.
PREP AND COOK TIME: About 1 hour, plus at least 1 hour to chill
MAKES: About 6 dozen cookies
About 1/2 cup (1/4 lb.) butter or margarine, at room temperature
2 cups firmly packed brown sugar
2 large eggs
1 1/2 teaspoons baking soda
3 1/4 cups all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
1/2 teaspoon salt
1 1/2 cups chopped pecans (6 oz.)
1/4 cup finely chopped candied citron
1. In a large bowl, with a mixer on medium speed, beat 1/2 cup butter and the brown sugar until well blended. Add eggs and beat until smooth. In a small bowl, stir baking soda in 1 tablespoon hot water until dissolved; beat into butter mixture.
2. In a medium bowl, mix flour, cinnamon, nutmeg, cloves, ginger, and salt. Add to butter mixture, stir to mix, then beat until well blended. Stir in pecans and citron.
3. Divide dough in half and shape each portion into a log about 11 inches long and 1 /12 inches in diameter. Wrap logs separately in waxed paper and freeze until firm enough to slice, at least 1 hour.
4. Unwrap dough. Cut logs crosswise into 1/4-inch-thick rounds and place about 1 inch apart on buttered 12- by 15-inch baking sheets.
5. Bake cookies in a 350[degrees] regular or convection oven until lightly browned, 8 to 12 minutes; if baking two sheets at once in one oven, switch their positions halfway through baking. Let cookies cool on sheets for 5 minutes, then use a wide spatula to transfer to racks to cool completely.
Per cookie: 76 cal., 37% (28 cal.) from fat; 0.9 g protein; 3.1 g fat (1 g sat.); 11 g carbo (0.3 g fiber); 63 mg sodium; 9.5 mg chol.
Alfajores de Duke de Leche (Caramel Sandwich Cookies)
Paula Austin, Portland
Paula Austin made these flaky, caramel-filled Argentine sandwich cookies for her sister-in-law's wedding brunch; they drew rave reviews. Dulce de leche, a thick, rich caramel made with sweetened milk, is sold in Mexican markets and some well-stocked supermarkets. If it's unavailable, use a thick caramel sauce or ice cream topping.
PREP AND COOK TIME: About 1 1/2 hours, plus at least 30 minutes to chill
MAKES: 18 to 25 sandwiches
About 1 cup (1/2 lb.) butter or margarine, at room temperature
2/3 cup sugar
2 large egg yolks
1 large egg
3 tablespoons dark rum
1 teaspoon vanilla
About 2 cups all-purpose flour
1 cup cornstarch
1 teaspoon baking powder
About 1 3/4 cups dulce de leche or caramel sauce (see note preceding)
About 1 cup sweetened flaked dried coconut
Continued from page 1.
1. In a large bowl, with a mixer on medium speed, beat 1 cup butter and sugar until smooth. Add egg yolks, whole egg, rum, and vanilla and beat until well blended.
2. In a medium bowl, mix 2 cups flour, cornstarch, and baking powder. Stir into butter mixture, then beat until well blended. Divide dough in half, press each half into a disk, wrap in plastic wrap, and freeze until firm, about 30 minutes.
3. Unwrap dough. On a lightly floured surface, with a floured rolling pin, roll one disk at a time to about 1/8 inch thick. With a floured, 2- to 3-inch round cutter, cut out cookies. Place about 1 inch apart on buttered 12- by 15-inch baking sheets. Gather excess dough into a ball, reroll, and cut out remaining cookies.
4. Bake in a 350[degrees] regular or convection oven until cookie edges just begin to brown, about 10 minutes. If baking two sheets at once in one oven, switch their positions halfway through baking. Let the cookies cool on sheets for 5 minutes, then use a wide spatula to transfer them to racks to cool completely
5. Turn half the cookies bottom side up and spread each with about 1 tablespoon dulce de leche. Top with remaining cookies, bottom side down. Place coconut in a shallow bowl. Gently squeeze each sandwich until filling begins to ooze out sides, then roll edges in coconut.
Per sandwich: 229 cal., 36% (83 cal.) from fat; 2.1 g protein; 9.2 g fat (5.7 g sat.); 35 g carbo (0.5 g fiber); 188 mg sodium; 46 mg chol.
Chocolate Therapy Cookies
Debbie Dahlin, Hilmar, CA
Debbie Dablin writes that the salubrious benefits promised by the name of these ultrarich chocolate--chocolate chip cookies come not just from eating them but also from baking them.
PREP AND COOK TIME: About 30 minutes
MAKES: About 2 1/2 dozen cookies
8 ounces semisweet chocolate, chopped
About 6 tablespoons butter or margarine
3/4 cup sugar
1 large egg
2 teaspoons vanilla
2/3 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup semisweet chocolate chips (6 oz.)
1. In a large bowl set over (but not touching) barely simmering water, stir chopped semisweet chocolate and butter often until chocolate is melted and mixture is smooth, about 5 minutes. Remove bowl from over water and, with a whisk or a mixer on medium speed, beat in the sugar, egg, and vanilla until well blended.
2. In a medium bowl, mix flour, baking soda, baking powder, and salt. Add to chocolate mixture and stir until well blended. Stir in chocolate chips.
3. Drop dough in 1-tablespoon portions 3 inches apart onto buttered 12- by 15-inch baking sheets.
4. Bake in a 350[degrees] regular or convection oven just until cookies are set on the edges but still slightly soft in the center, 7 to 10 minutes; if baking two sheets at once in one oven, switch their positions halfway through baking. Let cookies cool for 5 minutes, then use a wide spatula to transfer to racks to cool completely.
Per cookie: 118 cal., 50% (59 cal.) from fat; 1 g protein; 6.6 g fat (3.9 g sat.); 16 g carbo (0.8 g fiber); 76 mg sodium; 14 mg chol.
* HONORABLE MENTIONS
Cranberry Rugelach
Jeannie Lee, Mann County, CA
A trip to New York inspired Jeannie Lee to develop this cranberry filled variation on the favorite flaky pastry. Use any leftover cranberry filling as you would a cranberry relish or jam.
PREP AND COOK TIME: About 2 1/2 hours, plus at least 45 minutes to chill
MAKES: 4 dozen cookies
About 1 cup (1/2 lb.) butter, at room temperature
6 ounces cream cheese, at room temperature
2 teaspoons vanilla
2/3 cup granulated sugar
1/4 cup firmly packed brown sugar About 2 1/4 cups all-purpose flour
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves Cranberry Filling (recipe follows)
1/3 cup chopped white chocolate (2 oz.)
1/3 cup chopped walnuts
1 large egg yolk
1 tablespoon milk
1. In a large bowl, with a mixer on medium speed, beat 1 cup butter, cream cheese, and vanilla until smooth. Add 1/3 cup granulated sugar and the brown sugar and beat until very smooth.
2. In a medium bowl, mix 2 1/4 cups flour, 1 teaspoon cinnamon, and cloves. Add to butter mixture, stir to mix, then beat until well blended. Divide dough into thirds and flatten each into a disk. Wrap each in plastic wrap and freeze until firm, about 45 minutes.
3. With a floured rolling pin, on a lightly floured surface, roll one disk at a time into a 1/8-inch-thick round about 12 inches in diameter. Spread each evenly with about 1/2 cup Cranberry Filling, then sprinkle with a third of the chopped white chocolate and a third of the walnuts. Cut each round into 16 wedges. Starting at the wide end, roll each wedge around filling; bend each roll slightly into a crescent. Place cookies about 1 inch apart on buttered 12- by 15-inch baking sheets.
4. In a small bowl, beat egg yolk and milk to blend. In another small bowl, mix remaining 1/3 cup granulated sugar and 1 teaspoon cinnamon. Brush cookies lightly with egg mixture and sprinkle with cinnamon sugar; discard any remaining egg mixture and save cinnamon sugar for other uses.
5. Bake cookies in a 350[degrees] regular or convection oven until golden brown, 20 to 25 minutes; if baking two sheets at once in one oven, switch their positions halfway through baking. Let cookies cool on sheets for 5 minutes, then use a wide spatula to transfer to racks to cool completely.
Per cookie. 111 cal., 50% (55 cal.) from fat; 1.2 g protein; 6.1 g fat. (3.6 g sat.); 13 g carbo (0.4 g fiber); 53 mg sodium; 19 mg chol.
Cranberry Filling. In a food processor, whirl 2 1/2 cups fresh cranberries (sorted and rinsed) or thawed frozen cranberries, 3 tablespoons minced fresh ginger, and 1 orange, rinsed and quartered (seeds discarded), until smooth. Scrape into a 3- to 4-quart pan and add 1/2 cup sugar; stir often over medium heat until sugar is dissolved and mixture is reduced to about 2 cups, about 10 minutes. Chill until cool, about 30 minutes.
Chinese Almond Cookies
Louise Pariani, Novato, CA
The recipe for these crisp almond cookies was given to Louise Pariani nearly 50 years ago by Ah Lee Wong of Chicago, who was a Navy shipmate of her husband's during World War II.
PREP AND COOK TIME: About 45 minutes
MAKES: About 4 dozen
About 1 cup (1/2 lb.) butter or margarine, at room temperature
1 cup sugar
1 large egg
1/2 teaspoon almond extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 large egg yolk
1 tablespoon milk
1/3 cup blanched whole almonds
2 tablespoons sesame seeds
1. In a large bowl, with a mixer on medium speed, beat 1 cup butter and sugar until smooth. Add whole egg and almond extract and beat until well blended. Add flour and baking powder; stir to mix, then beat until well blended.
2. Shape dough into 1-inch balls, flatten each slightly, and place about 1 inch apart on buttered 12- by 15-inch baking sheets.
3. In a small bowl, beat egg yolk with milk to blend. Brush cookies lightly with egg mixture; discard any remaining. Press an almond into the center of each cookie and sprinkle with about 1/8 teaspoon sesame seeds.
4. Bake cookies in a 325[degrees] regular or convection oven until lightly browned, 15 to 20 minutes; if baking two sheets at once in one oven, switch their positions halfway through baking. Let cookies cool on sheets for 5 minutes, then use a wide spatula to transfer to racks to cool completely.
Per cookie: 86 cal., 51% (44 cal.) from fat; 1.2 g protein; 4.9 g fat (2.6 g sat.); 9.4 g carbo (0.3 g fiber); 52 mg sodium; 19 mg chol.
Chocolate Chip Meringues
Patricia Buckholz, Sun City West, AZ
Patricia Buckholz calls these ethereal cookies "forgotten meringues" because she turns off her oven and leaves them there to cool overnight.
PREP AND COOK TIME: About 1 hour
MAKES: About 31/2 dozen meringues
2 large egg whites
1/4 teaspoon cream of tartar
2/3 cup sugar
1/4 teaspoon almond extract
1 cup finely chopped semisweet chocolate (6 oz.) or miniature
semisweet chocolate chips
1. In a large bowl, with a mixer on high speed, beat egg whites with cream of tartar until thick and foamy. Gradually add sugar and continue to beat until mixture holds stiff, shiny peaks.
2. With a spatula, gently stir in almond extract and chopped chocolate. Spoon 1/2-tablespoon portions into 1-inch-wide mounds (or with a pastry bag fitted with a 1/2-inch plain or star tip, pipe 1-inch-wide mounds) about 1 inch apart onto cooking parchment-lined 12- by 15-inch baking sheets.
3. Bake meringues in a 275[degrees] regular or convection oven until dry and firm to touch on the outside and almost dry inside (break one open to test), 30 to 35 minutes; if baking two sheets at once in one oven, switch their positions halfway through baking. Let cool for 5 minutes on sheets, then slide a spatula underneath meringues and transfer to racks to cool completely.
Per meringue: 33 cal., 33% (11 cal.) from fat; 0.3 g protein; 1.2 g fat (0.7 g sat.); 5.8 g carbo (0.2 g fiber); 3.1 mg sodium; 0 mg chol.
Royal Raspberry Bars
Continued from page 2.
Phyllis Ciardo, Albany, CA
Phyllis Ciardo developed her own rich and chewy version of the meringue-topped bars she remembers her mother baking every Christmas.
PREP AND COOK TIME: About 1 hour
MAKES: 2 dozen bars
1 1/4 cups rolled oats
1 1/4 cups all-purpose flour
3/4 cup sweetened flaked dried coconut
1/4 cup plus 2/3 cup sugar
1/2 teaspoon salt
3/4 cup (3/8 lb.) butter or margarine, melted
3/4 cup raspberry jam
3 large egg whites
1/4 teaspoon cream of tartar
1. In a bowl, mix oats, flour, coconut, cup sugar, and salt. Add melted butter and stir until well blended. Press dough level in bottom of a 9- by 13-inch baking pan.
2. Bake crust in a 325[degrees] regular or convection oven until edges begin to brown, 15 to 18 minutes. Let cool about 5 minutes, then spread jam evenly over warm crust.
3. In a large bowl, with a mixer on high speed, whip egg whites and cream of tartar until thick and foamy Gradually add 2/3 cup sugar and continue to whip until mixture holds soft, shiny peaks. With a spatula, spread meringue evenly over jam.
4. Bake until meringue is lightly browned, about 20 minutes. Let cool 5 minutes, then cut into 24 bars. Let cool completely then use a wide spatula to remove bars from pan.
Per bar: 158 cal., 39% (61 cal.) from fat; 2 g protein; 6.8 g fat (4.3 g sat.); 23 g carbo (0.9 g fiber); 124 mg sodium; 16 mg chol.
Orange-Anise Bizcochitos
Mary Castaneda Balzer, Santa Cruz, CA
These crisp sugar cookies are Mary Castaneda Balzer's version of ones her mother made every Christmas in New Mexico. Lightly crush the anise seeds with a mortar and pestle or chop roughly with a knife. Use 2- to 2 1/2-inch cookie cutters.
PREP AND COOK TIME: About 1 hour, plus at least 30 minutes to chill
MAKES: 7 to 8 dozen cookies
3/4 cup solid vegetable shortening, at room temperature
1 cup sugar
1 large egg
1 tablespoon grated orange peel
1/4 cup orange juice
About 2 1/2 cups all-purpose flour
1 1/2 tablespoons anise seeds, crushed (see note preceding)
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1. In a large bowl, with a mixer on medium speed, beat shortening and 3/4 cup sugar until smooth. Add egg, orange peel, and orange juice and beat just until combined.
2. In a medium bowl, mix 2 1/2 cups flour, anise seeds, baking powder, and salt. Add to shortening mixture, stir to mix, then beat until well blended. Divide dough in half and flatten each half into a disk. Wrap each disk tightly in plastic wrap and freeze until firm, about 30 minutes.
3. Unwrap dough. On a lightly floured surface, with a floured rolling pin, roll one disk at a time to about 1/8 inch thick. With floured cookie cutters, cut dough into shapes and place about 1 inch apart on buttered 12- by 15-inch baking sheets. Gather excess dough into a ball, reroll, and cut out remaining cookies.
4. In a small bowl, mix remaining 1/4 cup sugar and the cinnamon. Sprinkle about 1/8 teaspoon of the mixture over each cookie; save any remaining cinnamon sugar for other uses.
5. Bake cookies in a 350[degrees] regular or convection oven just until edges are golden, 10 to 12 minutes; if baking two sheets at once in one oven, switch their positions halfway through baking. Let cookies cool on sheets for 5 minutes, then use a wide spatula to transfer to racks to cool completely
Per cookie: 37 cal., 41% (15 cal.) from fat; 0.4 g protein; 1.7 g fat (0.4 g sat.); 4.8 g carbo (0.1 g fiber); 12 mg sodium; 2.3 mg chol.
Amaretto Butter Cookies
Gary Connor, Spokane
Every Christmas at Gary Connor's house, lucky family and friends received 10 or 15 homemade sweets, including these buttery cookies, which are decorated with sliced almonds and flavored with orange peel and almond-flavor liqueur.
PREP AND COOK TIME: About 1 hour, plus at least 30 minutes to chill
MAKES: About 3 dozen cookies
About 1 cup (1/2 lb.) butter or margarine, at room temperature
1 cup sugar
1 large egg, separated
3 tablespoons almond-flavor liqueur, such as amaretto, or 1
tablespoon almond extract
2 teaspoons grated orange peel About 2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/4 cups sliced almonds
1. In a large bowl, with a mixer on medium speed, beat 1 cup butter and sugar until smooth. Add egg yolk, liqueur, and orange peel and beat until well blended.
2. In another bowl, mix 2 cups flour, baking powder, and salt. Add to butter mixture; stir to mix, then beat until well blended. Gather dough into a ball, divide in half, and flatten each portion into a disk; wrap each tightly in plastic wrap and freeze until firm enough to roll without sticking, about 30 minutes.
3. Unwrap dough. On a lightly floured surface, with a floured rolling pin, roll one disk at a time to about 1/4 inch thick. With a floured, 2-inch round cutter, cut out cookies. Place about 2 inches apart on buttered 12- by 15-inch baking sheets. Gather excess dough into a ball, reroll, and cut out remaining cookies.
4. In a small bowl, beat egg white with 1 teaspoon water to blend. Brush cookies with mixture and sprinkle or arrange about 1/2 teaspoon sliced almonds on each.
5. Bake cookies in a 325[degrees] regular or convection oven until lightly browned, about 15 minutes; if baking two sheets at once in one oven, switch their positions halfway through cooking. Let cookies cool on sheets for 5 minutes, then use a wide spatula to transfer to racks to cool completely.
Per cookie: 119 cal., 54% (64 cal.) from fat; 1.6 g protein; 7.1 g fat (3.5 g sat.); 12 g carbo (0.3 g fiber); 78 mg sodium; 20 mg chol.
Mocha-Marmalade Shortbread Bars
Jonniepat Mobley, Los Osos, CA
We loved the combination of chocolate, orange, and coffee in this bar from Jonniepat Mobley, who came up with the cookie when she wanted to make something special for holiday guests
PREP AND COOK TIME: About 1/2 hour, plus 1/2 hour to chill
MAKES: 2 dozen bars
1/2 cup (1/4 lb.) butter or margarine, at room temperature
3/4 cup sugar
1 large egg yolk
1 cup all-purpose flour
1 1/2 tablespoons finely ground coffee
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup orange marmalade
6 ounces semisweet chocolate, chopped, or 1 cup semisweet chocolate
chips
3 tablespoons whipping cream
1. In a large bowl, with a mixer on medium speed, beat butter and sugar until smooth. Add egg yolk and beat until well blended.
2. In a medium bowl, mix flour, ground coffee, baking powder, and salt. Stir into butter mixture, then beat until well blended. Press dough level in bottom of a 9- by 13-inch baking pan.
3. Bake crust in a 325[degrees] regular or convection oven until lightly browned, 15 to 18 minutes. Spread the warm crust with marmalade, then let cool completely.
4. Meanwhile, in a heatproof bowl set over (but not touching) barely simmering water in a pan, stir chocolate and cream often until chocolate is melted and mixture is smooth. Spread evenly over marmalade and chill until chocolate mixture is firm to touch, about 30 minutes. Cut into 24 bars.
Per bar: 144 cal., 42% (61 cal.) from fat; 1 g protein; 6.8 g fat (4.1 g sat); 21 g carbo (0.6 g fiber); 80 mg sodium; 21 mg chol.
Peppermint Molasses Cookies
Cheryl Zakhar, Coto De Caza, CA
Of the many cookies her grand mother made at Christmastime, these frosted molasses ones were Cheryl Zakhar's favorite.
PREP AND COOK TIME: About 45 minutes, plus at least 45 minutes to chill
MAKES: About 4 dozen cookies
About 2/3 cup butter or margarine, at room temperature
1/4 cup granulated sugar
1/4 cup firmly packed brown sugar
1 large egg
1/4 cup molasses
1 1/2 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup crushed hard peppermint candy such as candy canes
Peppermint Icing (recipe follows)
1. In a large bowl, with a mixer on medium speed, beat 2/3 cup butter, granulated sugar, and brown sugar until smooth. Add egg and molasses and beat until well blended.
2. In a medium bowl, mix flour, cinnamon, ginger, cloves, baking soda, and salt. Stir into butter mixture, then beat just until dough comes together. Stir in peppermint candy. Cover bowl with plastic wrap and freeze until dough is firm, about 45 minutes.
3. Shape dough into 1-inch balls and place about 2 inches apart on buttered 12- by 15-inch baking sheets.
4. Bake cookies in a 350[degrees] regular or convection oven until lightly browned, 12 to 15 minutes; if baking two sheets at once in one oven, switch their positions halfway through baking. Immediately, with a wide spatula, transfer cookies to racks to cool. When cool, drizzle with Peppermint Icing; save any remaining icing for other uses.
Per cookie: 73 cal., 34% (25 cal.) from fat; 0.6 g protein; 2.8 g fat (1.7 g sat.); 11 g carbo (0.1 g fiber); 56 mg sodium; 11 mg chol.
Continued from page 3.
Peppermint Icing. In a bowl, mix 1 cup powdered sugar, 2 tablespoons milk, and 1/4 teaspoon vanilla until well blended. If too thick to drizzle, mix in more milk, 1/2 tablespoon at a time, until thin enough. Stir in 1 tablespoon finely crushed hard peppermint candy and 1 to 2 drops red food coloring if desired. Makes 1/2 cup.
White Chocolate-Raspberry Slices
Cynthia Monroe, Manchester, CA
Cynthia Monroe won a blue ribbon at the Mendocino County fair for these pretty, easy-to-make cookies.
PREP AND COOK TIME: About 45 minutes, plus about 1 hour to cool
MAKES: 3 dozen cookies
About 1/2 cup (1/4 lb.) butter or margarine, at room temperature
1/4 cup sugar
1 teaspoon vanilla
About 1 1/4 cups all-purpose flour
1/4 cup raspberry jam
2 ounces white chocolate, chopped
1. In a large bowl, with a mixer on medium speed, beat 1/2 cup butter, sugar, and vanilla until smooth. Stir in 1 1/4 cups flour, then beat until dough comes together.
2. Divide dough into thirds. On a floured surface, with the palms of your hands, roll each portion into a 9-inch-long rope about 1 inch thick. Place ropes 3 inches apart on a buttered 12- by 15-inch baking sheet. Press your finger into dough to make 1/2-inch-wide indentations at 1-inch intervals along each rope. Spoon 1/4 teaspoon jam into each indentation.
3. Bake ropes in a 350[degrees] regular or convection oven until edges are lightly browned, 12 to 15 minutes. Let cool on baking sheet.
4. Place white chocolate in a plastic sandwich bag, pushing to one corner; secure bag just above chocolate with a twist-tie or knot. Immerse corner of bag in a cup of hot water until chocolate is melted. Dry bag, then, with scissors, cut off the tip of the corner. Squeeze bag to drizzle white chocolate decoratively across ropes. Chill until chocolate is firm to touch, about 1 hour, then cut each rope diagonally into 12 slices.
Per cookie: 59 cal., 49% (29 cal.) from fat; 0.6 g protein; 3.2 g fat (2 g sat.); 7.1 g carbo (0.1 g fiber); 30 mg sodium; 7.4 mg chol.
Nutmeg Sugar Cookies
Elaine Doubleday, Soquel, CA
Elaine Doubleday is famous among her family and friends for making these unusually crisp, delicately flavored sugar cookies.
PREP AND COOK TIME: About 45 minutes, plus at least 1 hour to chill
MAKES: About 3 dozen cookies
About 1/2 cup (1/4 lb.) butter or margarine, at room temperature
1/2 cup granulated sugar
1/2 cup powdered sugar
1/2 cup salad oil
1 large egg
1/2 teaspoon vanilla
About 2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1. In a large bowl, with a mixer on medium speed, beat 1/2 cup butter, granulated sugar, and powdered sugar until smooth. Add oil, egg, and vanilla and beat until well blended.
2. In a medium bowl, mix 2 cups flour, baking soda, nutmeg, and salt. Stir into butter mixture, then beat until well blended. Cover bowl with plastic wrap and freeze until dough is firm, about 1 hour.
3. Shape dough into 1-inch balls and place about 2 inches apart on buttered 12- by 15-inch baking sheets. Press each cookie with the lightly floured tines of a fork to flatten slightly.
4. Bake cookies in a 350[degrees] regular or convection oven until edges are lightly browned, 8 to 10 minutes; if baking two sheets at once in one oven, switch their positions halfway through baking. Let cookies cool on sheets for 5 minutes, then use a wide spatula to transfer to racks to cool completely.
Per cookie: 96 cal., 55% (53 cal.) from fat; 0.9 g protein; 5.9 g fat (2.1 g sat.); 9.9 g carbo (0.2 g fiber); 62 mg sodium; 13 mg chol.
ON THE COVER
Gingerbread Cookies
Janet De Fusco, Fountain Valley, CA
For Janet De Fusco's family, these gingerbread cookies are as much a part of Christmas as decorating the tree. Our panel loved their slightly soft texture. The dough works well for many shapes, from the Ginger Snowflakes on our cover to the classic gingerbread people on page 123.
PREP AND COOK TIME: About 1 1/2 hours, plus at least 1 hour to chill
MAKES: About 3 dozen 3- to 4-inch cookies
3/4 cup molasses
1/2 cup salad oil
1/3 cup firmly packed brown sugar
1 large egg
About 2 3/4 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon baking powder
1 tablespoon ground cinnamon
1 tablespoon ground ginger
1/2 teaspoon ground cloves
Powdered Sugar Icing (recipe follows on page 138; optional)
1. In a large bowl, with a mixer on medium speed, beat molasses, oil, brown sugar, and egg until well blended.
2. In a medium bowl, mix 2 3/4 cups flour, salt, baking powder, cinnamon, ginger, and cloves. Stir into molasses mixture, then beat until well blended. Divide dough in half, gather each half into a ball, then flatten into a disk. Wrap each disk in plastic wrap and freeze until firm, about 1 hour.
3. Unwrap dough. On a lightly floured surface, with a floured rolling pin, roll one disk at a time to about 1/4 inch thick. With floured 3- to 4-inch cutters, cut out cookies. Place about 1 inch apart on buttered 12- by 15-inch baking sheets. Gather excess dough into a ball, reroll, and cut out remaining cookies.
4. Bake cookies in a 350[degrees] regular or convection oven until edges begin to brown slightly, 8 to 10 minutes; if baking two sheets at once in one oven, switch their positions halfway through baking. Let cookies cool on sheets for 5 minutes, then transfer to racks to cool completely. Pipe Powdered Sugar Icing over cookies as desired.
Per cookie: 93 cal., 32% (30 cal.) from fat; 1.2 g protein; 3.3 g fat (0.58 sat.); 158 carbo (0.3 g fiber); 79 mg sodium; 6.2 mg chol.
Powdered Sugar Icing. In a bowl, stir 2 cups powdered sugar, 1 1/2 tablespoons water, and 1/2 teaspoon vanilla until smooth. Tint to desired color by stirring in food coloring, a drop or two at a time. If icing is too thick to work with, stir in more water, a few drops at a time; if too thin, stir in more powdered sugar. Makes 2/3 cup.
Chocolate-Macadamia
Nut Clusters
Elsie Chan, Leucadia, CA
These rich drop cookies taste amazingly like chocolate-covered macadamia nut candies, which is the effect Elsie Chan was after. Take care not to overbake them; their centers should remain soft and chewy.
PREP AND COOK TIME: About 45 minutes
MAKES: About 3 1/2 dozen cookies
8 ounces bittersweet or semisweet chocolate, chopped
About 1/4 cup (1/8 lb.) butter or margarine
1 cup sugar
2 large eggs
1 1/2 teaspoons vanilla
3 tablespoons all-purpose flour
1/4 teaspoon baking powder
11/2 cups unsalted macadamia nuts
1 cup semisweet chocolate chips
1 cup sweetened flaked dried coconut (4 oz.)
1. In a heatproof bowl set over (but not touching) barely simmering water in a pan, stir bittersweet chocolate and 1/4 cup butter often until mixture is melted and smooth.
2. In a large bowl, with a mixer on high speed, beat sugar, eggs, and vanilla until smooth. Add chocolate mixture and beat until well blended. Stir in flour and baking powder, then beat just until moistened. Stir in macadamia nuts, chocolate chips, and coconut.
3. Drop dough in 1-tablespoon portions about 2 inches apart on buttered 12-by 15-inch baking sheets.
4. Bake cookies in a 350[degrees] regular or convection oven just until firm on the edges but still soft when pressed in the middle, 8 to 10 minutes; if baking two sheets at once in one oven, switch their positions halfway through baking. Let cookies cool on sheets for 5 minutes, then use a wide spatula to transfer to racks to cool completely.
Per cookie: 132 cal., 67% (88 cal.) from fat; 1.5 g protein; 9.6 g fat (4.6 g sat.); 12 g carbo (0.5 g fiber); 20 mg sodium; 13 mg chol.
Oatmeal Cookie Sandwiches
Jane Shapton, Tustin, CA
Jane Shapton suggests sandwiching these thin, crisp oatmeal cookies around chocolate or peppermint frozen yogurt; we thought they were excellent filled with a chocolate-mint ganache. The filling is easiest to spread when slightly warm. If making it up to 3 days ahead, cover and chill, then stir gently in a bowl set over a pan of barely simmering water to rewarm. Fill cookies the day you serve them.
PREP AND COOK TIME: About 1 hour, plus at least 15 minutes to cool
MAKES: About 3 dozen sandwiches
About 1/2 cup (1/4 lb.) butter or margarine
3/4 cup firmly packed brown sugar
1 1/2 cups quick-cooking rolled oats
1 tablespoon all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 large egg
1 tablespoon vanilla
Chocolate-Mint Ganache (recipe follows)
1. In a 2- to 3-quart pan over medium heat, stir 1/2 cup butter and the brown sugar frequently until butter is melted and mixture is smooth, about 3 minutes.
2. Meanwhile, in a large bowl, mix oats, flour, baking powder, and salt. Add butter mixture; stir until well blended.
3. Add 1 egg and vanilla to oat mixture and stir until well blended.
4. Drop dough in 1-teaspoon portions about. 2 inches apart onto cooking parchment-lined or buttered and floured 12- by 15-inch baking sheets.
Continued from page 4.
5. Bake cookies in a 350(degrees) regular or convection oven until browned, 8 to 10 minutes; if baking two sheets at once in on oven, switch their positions halfway through baking. Let cookies cool on sheets for 5 minutes, then use a wide spatula to transfer to racks to cool completely.
6. Spread the bottom of each of half the cookies with about 1 tablespoon Chocolate-Mint Ganache. Top each with a second cookie, bottom toward filling, and press gently to squeeze filling 0 edges of sandwich.
Per sandwich: 130 cal., 53% (69 cal.) from fat; 1.4 g protein; 7.7 g fat (4.5 g sat.); 16 g carbo (1.2 g fiber); 61 mg sodium; 15 mg chol.
Chocolate-Mint Ganache. In a heatproof howl set over (but not touching) barely simmering water in a pan, occasionally stir 3 cups chopped semisweet chocolate (18 oz.) and 1/4 cup whipping cream until chocolate is melted and mixture is smooth. Remove from heat and stir in 3/4 teaspoon peppermint extract. Let cool until thick but not firm, about 15 minutes, and use immediately (see note at left).
Apricot Buttons
Tita Owre, Pecos, NM
Tita Owre writes that her mother's apricot buttons were more than just a Christmas cookie-they were an essential part of every family celebration. Whirl the walnuts in a food processor until very finely ground, or chop very finely with a knife. The buttons are also great filled with raspberry jam.
PREP AND COOK TiME: About 1 hour
MAKES: About 3 dozen cookies
About 1 cup (1/2 lb.) butter or margarine, at room temperature
3/4 cup sugar
2 large eggs, separated
1 teaspoon vanilla
2 cups all-purpose flour
1/2 teaspoon salt
1 1/2 cups finely ground walnuts (see note preceding)
1/2 cup apricot jam
1. In a large bowl, with a mixer on medium speed, beat 1 cup butter and the sugar until smooth. Add egg yolks and vanilla and beat until well blended. Stir in flour and salt and beat just until dough comes together.
2. In a small bowl, beat egg whites to blend. Place walnuts in another small bowl. Shape dough into 1-inch balls. Dip each in egg whites, turning to coat completely, then roll in walnuts to coat. Place about 1 inch apart on buttered 12- by 15-inch baking sheets. Press your thumb gently into the center of each cookie to make an imprint.
3. Bake cookies in a 3250 regular or convection oven until lightly browned, 18 to 20 minutes; if baking two sheets at once in one oven, switch their positions halfway through baking. Let cookies cool on sheets for 5 minutes, then use a wide spatula to transfer to racks to cool completely
4. Spoon about 1/2 teaspoon jam into the center of each cool cookie.
Per cookie: 135 cal., 57% (77 cal.) from fat; 1.8 g protein; 8.6 g fat (3.6 g sat.); 13 g carbo (0.5 g fiber); 91 mg sodium; 26 mg chol.
COPYRIGHT 2001 Sunset Publishing Corp.
COPYRIGHT 2002 Gale Group
Hi all,
Hope everyone is having a good Holiday Season.
I ran across these cookie recipes and thought some of you would enjoy them too. :lol: Still trying to get over a bout of pneumonia, but missing the group fun, so I decided to drop in and fill you with cookie ideas! :shock:
enjoy,
jean
Sunset, Dec, 2001 by Charity Ferreira
They gave us cookies as diverse as the West itself, reflecting influences from Europe, Asia, and Central and South America. One reader remembers making bizcochitos with her mother in Santa Fe; another had obtained a recipe for Chinese almond cookies from her husband's shipmate in World War II. But in true Western fashion, some of the recipes we received weren't old family traditions at all but thoroughly modern innovations.
Awarding the prizes we had offered for the best of the lot was daunting. But here's, hoping they'll become part of your own holiday tradition.
* GRAND PRIZE WINNER
Coconut-Cranberry Chews
Nancy Jamison, Woodside, CA
Nancy Jamison was right when she wrote us that these cookies are addictive. We loved their combination of coconut, cranberries, and orange. In fact, these straightforward, tasty rounds are everything a holiday cookie should be. The mixture will look dry until it comes together as a dough. If it's too crumbly to form into balls, the dough needs to be mixed longer; it should be a smooth, homogeneous mass.
PREP AND COOK TIME: About 1 hour
MAKES: About 6 dozen cookies
About 1 1/2 cups (3/4 lb.) butter or margarine, at room temperature
2 cups sugar
1 tablespoon grated orange peel
2 teaspoons vanilla
3 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups dried cranberries
1 1/2 cups sweetened flaked dried coconut
1. In a large bowl, with a mixer on medium speed, beat 1 1/2 cups butter, sugar, orange peel, and vanilla until smooth.
2. In a medium bowl, mix flour, baking powder, and salt. Add to butter mixture, stir to mix, then beat on low speed until dough comes together, about 5 minutes (see note at left). Mix in cranberries and coconut.
3. Shape dough into 1-inch balls and place about 2 inches apart on buttered 12- by 15-inch baking sheets.
4. Bake in a 350[degrees] regular or convection oven until cookie edges just begin to brown, 8 to 11 minutes (shorter baking time will yield a chewier cookie; longer baking time will yield a crispier cookie). If baking two sheets at once in one oven, switch their positions halfway through baking. Let cookies cool on sheets for 5 minutes, then use a wide spatula to transfer to racks to cool completely.
Per cookie: 92 cal., 45% (41 cal.) from fat; 0.7 g protein; 4.5 g fat (2.8 g sat.); 12 g carbo (0.4 g fiber); 58 mg sodium; 10 mg chol.
* RUNNERS--UP
Louisiana Pecan Balls
Heather Allen, Aptos, CA
Heather Allen's parents made these tender, melt-in-your-mouth cookies every year; now she makes them with her children. We thought they were the best of their kind.
PREP AND COOK TIME: About 45 minutes
MAKES: About 28 cookies
About 1 cup (1/2 lb.) butter, at room temperature
2 cups powdered sugar
2 teaspoons vanilla
2 cups all-purpose flour
1/4 teaspoon baking powder
1 cup chopped pecans (about 4 oz.)
1. In a large bowl, with a mixer on medium speed, beat 1 cup butter, 1/2 cup powdered sugar, and vanilla until smooth.
2. In a medium bowl, mix flour and baking powder. Add to butter mixture, stir to mix, then beat until well blended. Stir in pecans.
3. Shape dough into 1-inch balls and place about 1 inch apart on buttered 12- by 15-inch baking sheets.
4. Bake in a 300[degrees] regular or convection oven until cookies are pale golden brown, about 25 minutes. If baking two sheets at once in one oven, switch their positions halfway through baking. Let cookies stand on sheets until cool enough to handle.
5. Place remaining 1 1/2 cups powdered sugar in a shallow bowl. Roll warm cookies in powdered sugar to coat all over; discard remaining sugar. Set cookies on racks to cool completely.
Per cookie: 143 cal., 59% (85 cal.) from fat; 1.3 g protein; 9.4 g fat (4.4 g sat.); 14 g carbo (0.5 g fiber); 73 mg sodium; 18 mg chol.
Napoleon's Hats
Ellen Taylor, Rathdrum, ID
These almond-filled pastries are shaped like three-cornered hats-- thus the name. The smell of them baking always reminds Ellen Taylor of Christmas and her grandmother, who always filled the house with aromas of German baked goods.
PREP AND COOK TIME: About 1 1/2 hours
MAKES: About 3 1/2 dozen cookies
About 3/4 (3/8 lb.) butter or margarine, at room temperature
1/3 cup granulated sugar
1 large egg
About 2 cups all-purpose flour
1 cup powdered sugar
3/8 cup almond paste (3 1/2 oz.)
2 large egg whites
1. In a large bowl, with a mixer on medium speed, beat 3/4 cup butter and granulated sugar until smooth. Add egg and beat until well blended. Stir in 2 cups flour, then beat just until dough comes together.
2. In a food processor, whirl powdered sugar and almond paste until blended. In a deep bowl, with a mixer on high speed, beat egg whites until they hold soft peaks. Gently stir in almond mixture until well blended.
3. On a lightly floured surface, with a floured rolling pin, roll about half the dough at a time to about 1/16 inch thick. With a floured, 2- to 3-inch round cutter, cut out cookies. Place about 1 inch apart on buttered 12- by 15-inch baking sheets. Place about 1 teaspoon almond mixture in the center of each round, then fold edges over filling toward the center to form a three-cornered hat shape. With your fingers, pinch corners to seal. Gather excess dough into a ball, reroll, and cut out more cookies; fill and fold. Repeat to roll remaining dough and fill and shape cookies.
4. Bake cookies in a 325[degrees] regular or convection oven until golden brown, 18 to 20 minutes. If baking two sheets at once in one oven, switch their positions halfway through baking. Let cookies cool on sheets for 5 minutes, then use a wide spatula to transfer to racks to cool completely.
Per cookie: 83 cal., 46% (38 cal.) from fat; 1.2 g protein; 4.2 g fat (2.2 g sat.); 10 g carbo (0.2 g fiber); 39 mg sodium; 14 mg chol.
Pfeffernusse
Suzanne Fossett, Albuquerque
Suzanne Fossett's German grandmother never wrote down the recipe for her favorite spice cookies; it took Suzanne and her mother years to re-create the cookie they remembered.
PREP AND COOK TIME: About 1 hour, plus at least 1 hour to chill
MAKES: About 6 dozen cookies
About 1/2 cup (1/4 lb.) butter or margarine, at room temperature
2 cups firmly packed brown sugar
2 large eggs
1 1/2 teaspoons baking soda
3 1/4 cups all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger
1/2 teaspoon salt
1 1/2 cups chopped pecans (6 oz.)
1/4 cup finely chopped candied citron
1. In a large bowl, with a mixer on medium speed, beat 1/2 cup butter and the brown sugar until well blended. Add eggs and beat until smooth. In a small bowl, stir baking soda in 1 tablespoon hot water until dissolved; beat into butter mixture.
2. In a medium bowl, mix flour, cinnamon, nutmeg, cloves, ginger, and salt. Add to butter mixture, stir to mix, then beat until well blended. Stir in pecans and citron.
3. Divide dough in half and shape each portion into a log about 11 inches long and 1 /12 inches in diameter. Wrap logs separately in waxed paper and freeze until firm enough to slice, at least 1 hour.
4. Unwrap dough. Cut logs crosswise into 1/4-inch-thick rounds and place about 1 inch apart on buttered 12- by 15-inch baking sheets.
5. Bake cookies in a 350[degrees] regular or convection oven until lightly browned, 8 to 12 minutes; if baking two sheets at once in one oven, switch their positions halfway through baking. Let cookies cool on sheets for 5 minutes, then use a wide spatula to transfer to racks to cool completely.
Per cookie: 76 cal., 37% (28 cal.) from fat; 0.9 g protein; 3.1 g fat (1 g sat.); 11 g carbo (0.3 g fiber); 63 mg sodium; 9.5 mg chol.
Alfajores de Duke de Leche (Caramel Sandwich Cookies)
Paula Austin, Portland
Paula Austin made these flaky, caramel-filled Argentine sandwich cookies for her sister-in-law's wedding brunch; they drew rave reviews. Dulce de leche, a thick, rich caramel made with sweetened milk, is sold in Mexican markets and some well-stocked supermarkets. If it's unavailable, use a thick caramel sauce or ice cream topping.
PREP AND COOK TIME: About 1 1/2 hours, plus at least 30 minutes to chill
MAKES: 18 to 25 sandwiches
About 1 cup (1/2 lb.) butter or margarine, at room temperature
2/3 cup sugar
2 large egg yolks
1 large egg
3 tablespoons dark rum
1 teaspoon vanilla
About 2 cups all-purpose flour
1 cup cornstarch
1 teaspoon baking powder
About 1 3/4 cups dulce de leche or caramel sauce (see note preceding)
About 1 cup sweetened flaked dried coconut
Continued from page 1.
1. In a large bowl, with a mixer on medium speed, beat 1 cup butter and sugar until smooth. Add egg yolks, whole egg, rum, and vanilla and beat until well blended.
2. In a medium bowl, mix 2 cups flour, cornstarch, and baking powder. Stir into butter mixture, then beat until well blended. Divide dough in half, press each half into a disk, wrap in plastic wrap, and freeze until firm, about 30 minutes.
3. Unwrap dough. On a lightly floured surface, with a floured rolling pin, roll one disk at a time to about 1/8 inch thick. With a floured, 2- to 3-inch round cutter, cut out cookies. Place about 1 inch apart on buttered 12- by 15-inch baking sheets. Gather excess dough into a ball, reroll, and cut out remaining cookies.
4. Bake in a 350[degrees] regular or convection oven until cookie edges just begin to brown, about 10 minutes. If baking two sheets at once in one oven, switch their positions halfway through baking. Let the cookies cool on sheets for 5 minutes, then use a wide spatula to transfer them to racks to cool completely
5. Turn half the cookies bottom side up and spread each with about 1 tablespoon dulce de leche. Top with remaining cookies, bottom side down. Place coconut in a shallow bowl. Gently squeeze each sandwich until filling begins to ooze out sides, then roll edges in coconut.
Per sandwich: 229 cal., 36% (83 cal.) from fat; 2.1 g protein; 9.2 g fat (5.7 g sat.); 35 g carbo (0.5 g fiber); 188 mg sodium; 46 mg chol.
Chocolate Therapy Cookies
Debbie Dahlin, Hilmar, CA
Debbie Dablin writes that the salubrious benefits promised by the name of these ultrarich chocolate--chocolate chip cookies come not just from eating them but also from baking them.
PREP AND COOK TIME: About 30 minutes
MAKES: About 2 1/2 dozen cookies
8 ounces semisweet chocolate, chopped
About 6 tablespoons butter or margarine
3/4 cup sugar
1 large egg
2 teaspoons vanilla
2/3 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup semisweet chocolate chips (6 oz.)
1. In a large bowl set over (but not touching) barely simmering water, stir chopped semisweet chocolate and butter often until chocolate is melted and mixture is smooth, about 5 minutes. Remove bowl from over water and, with a whisk or a mixer on medium speed, beat in the sugar, egg, and vanilla until well blended.
2. In a medium bowl, mix flour, baking soda, baking powder, and salt. Add to chocolate mixture and stir until well blended. Stir in chocolate chips.
3. Drop dough in 1-tablespoon portions 3 inches apart onto buttered 12- by 15-inch baking sheets.
4. Bake in a 350[degrees] regular or convection oven just until cookies are set on the edges but still slightly soft in the center, 7 to 10 minutes; if baking two sheets at once in one oven, switch their positions halfway through baking. Let cookies cool for 5 minutes, then use a wide spatula to transfer to racks to cool completely.
Per cookie: 118 cal., 50% (59 cal.) from fat; 1 g protein; 6.6 g fat (3.9 g sat.); 16 g carbo (0.8 g fiber); 76 mg sodium; 14 mg chol.
* HONORABLE MENTIONS
Cranberry Rugelach
Jeannie Lee, Mann County, CA
A trip to New York inspired Jeannie Lee to develop this cranberry filled variation on the favorite flaky pastry. Use any leftover cranberry filling as you would a cranberry relish or jam.
PREP AND COOK TIME: About 2 1/2 hours, plus at least 45 minutes to chill
MAKES: 4 dozen cookies
About 1 cup (1/2 lb.) butter, at room temperature
6 ounces cream cheese, at room temperature
2 teaspoons vanilla
2/3 cup granulated sugar
1/4 cup firmly packed brown sugar About 2 1/4 cups all-purpose flour
2 teaspoons ground cinnamon
1/2 teaspoon ground cloves Cranberry Filling (recipe follows)
1/3 cup chopped white chocolate (2 oz.)
1/3 cup chopped walnuts
1 large egg yolk
1 tablespoon milk
1. In a large bowl, with a mixer on medium speed, beat 1 cup butter, cream cheese, and vanilla until smooth. Add 1/3 cup granulated sugar and the brown sugar and beat until very smooth.
2. In a medium bowl, mix 2 1/4 cups flour, 1 teaspoon cinnamon, and cloves. Add to butter mixture, stir to mix, then beat until well blended. Divide dough into thirds and flatten each into a disk. Wrap each in plastic wrap and freeze until firm, about 45 minutes.
3. With a floured rolling pin, on a lightly floured surface, roll one disk at a time into a 1/8-inch-thick round about 12 inches in diameter. Spread each evenly with about 1/2 cup Cranberry Filling, then sprinkle with a third of the chopped white chocolate and a third of the walnuts. Cut each round into 16 wedges. Starting at the wide end, roll each wedge around filling; bend each roll slightly into a crescent. Place cookies about 1 inch apart on buttered 12- by 15-inch baking sheets.
4. In a small bowl, beat egg yolk and milk to blend. In another small bowl, mix remaining 1/3 cup granulated sugar and 1 teaspoon cinnamon. Brush cookies lightly with egg mixture and sprinkle with cinnamon sugar; discard any remaining egg mixture and save cinnamon sugar for other uses.
5. Bake cookies in a 350[degrees] regular or convection oven until golden brown, 20 to 25 minutes; if baking two sheets at once in one oven, switch their positions halfway through baking. Let cookies cool on sheets for 5 minutes, then use a wide spatula to transfer to racks to cool completely.
Per cookie. 111 cal., 50% (55 cal.) from fat; 1.2 g protein; 6.1 g fat. (3.6 g sat.); 13 g carbo (0.4 g fiber); 53 mg sodium; 19 mg chol.
Cranberry Filling. In a food processor, whirl 2 1/2 cups fresh cranberries (sorted and rinsed) or thawed frozen cranberries, 3 tablespoons minced fresh ginger, and 1 orange, rinsed and quartered (seeds discarded), until smooth. Scrape into a 3- to 4-quart pan and add 1/2 cup sugar; stir often over medium heat until sugar is dissolved and mixture is reduced to about 2 cups, about 10 minutes. Chill until cool, about 30 minutes.
Chinese Almond Cookies
Louise Pariani, Novato, CA
The recipe for these crisp almond cookies was given to Louise Pariani nearly 50 years ago by Ah Lee Wong of Chicago, who was a Navy shipmate of her husband's during World War II.
PREP AND COOK TIME: About 45 minutes
MAKES: About 4 dozen
About 1 cup (1/2 lb.) butter or margarine, at room temperature
1 cup sugar
1 large egg
1/2 teaspoon almond extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 large egg yolk
1 tablespoon milk
1/3 cup blanched whole almonds
2 tablespoons sesame seeds
1. In a large bowl, with a mixer on medium speed, beat 1 cup butter and sugar until smooth. Add whole egg and almond extract and beat until well blended. Add flour and baking powder; stir to mix, then beat until well blended.
2. Shape dough into 1-inch balls, flatten each slightly, and place about 1 inch apart on buttered 12- by 15-inch baking sheets.
3. In a small bowl, beat egg yolk with milk to blend. Brush cookies lightly with egg mixture; discard any remaining. Press an almond into the center of each cookie and sprinkle with about 1/8 teaspoon sesame seeds.
4. Bake cookies in a 325[degrees] regular or convection oven until lightly browned, 15 to 20 minutes; if baking two sheets at once in one oven, switch their positions halfway through baking. Let cookies cool on sheets for 5 minutes, then use a wide spatula to transfer to racks to cool completely.
Per cookie: 86 cal., 51% (44 cal.) from fat; 1.2 g protein; 4.9 g fat (2.6 g sat.); 9.4 g carbo (0.3 g fiber); 52 mg sodium; 19 mg chol.
Chocolate Chip Meringues
Patricia Buckholz, Sun City West, AZ
Patricia Buckholz calls these ethereal cookies "forgotten meringues" because she turns off her oven and leaves them there to cool overnight.
PREP AND COOK TIME: About 1 hour
MAKES: About 31/2 dozen meringues
2 large egg whites
1/4 teaspoon cream of tartar
2/3 cup sugar
1/4 teaspoon almond extract
1 cup finely chopped semisweet chocolate (6 oz.) or miniature
semisweet chocolate chips
1. In a large bowl, with a mixer on high speed, beat egg whites with cream of tartar until thick and foamy. Gradually add sugar and continue to beat until mixture holds stiff, shiny peaks.
2. With a spatula, gently stir in almond extract and chopped chocolate. Spoon 1/2-tablespoon portions into 1-inch-wide mounds (or with a pastry bag fitted with a 1/2-inch plain or star tip, pipe 1-inch-wide mounds) about 1 inch apart onto cooking parchment-lined 12- by 15-inch baking sheets.
3. Bake meringues in a 275[degrees] regular or convection oven until dry and firm to touch on the outside and almost dry inside (break one open to test), 30 to 35 minutes; if baking two sheets at once in one oven, switch their positions halfway through baking. Let cool for 5 minutes on sheets, then slide a spatula underneath meringues and transfer to racks to cool completely.
Per meringue: 33 cal., 33% (11 cal.) from fat; 0.3 g protein; 1.2 g fat (0.7 g sat.); 5.8 g carbo (0.2 g fiber); 3.1 mg sodium; 0 mg chol.
Royal Raspberry Bars
Continued from page 2.
Phyllis Ciardo, Albany, CA
Phyllis Ciardo developed her own rich and chewy version of the meringue-topped bars she remembers her mother baking every Christmas.
PREP AND COOK TIME: About 1 hour
MAKES: 2 dozen bars
1 1/4 cups rolled oats
1 1/4 cups all-purpose flour
3/4 cup sweetened flaked dried coconut
1/4 cup plus 2/3 cup sugar
1/2 teaspoon salt
3/4 cup (3/8 lb.) butter or margarine, melted
3/4 cup raspberry jam
3 large egg whites
1/4 teaspoon cream of tartar
1. In a bowl, mix oats, flour, coconut, cup sugar, and salt. Add melted butter and stir until well blended. Press dough level in bottom of a 9- by 13-inch baking pan.
2. Bake crust in a 325[degrees] regular or convection oven until edges begin to brown, 15 to 18 minutes. Let cool about 5 minutes, then spread jam evenly over warm crust.
3. In a large bowl, with a mixer on high speed, whip egg whites and cream of tartar until thick and foamy Gradually add 2/3 cup sugar and continue to whip until mixture holds soft, shiny peaks. With a spatula, spread meringue evenly over jam.
4. Bake until meringue is lightly browned, about 20 minutes. Let cool 5 minutes, then cut into 24 bars. Let cool completely then use a wide spatula to remove bars from pan.
Per bar: 158 cal., 39% (61 cal.) from fat; 2 g protein; 6.8 g fat (4.3 g sat.); 23 g carbo (0.9 g fiber); 124 mg sodium; 16 mg chol.
Orange-Anise Bizcochitos
Mary Castaneda Balzer, Santa Cruz, CA
These crisp sugar cookies are Mary Castaneda Balzer's version of ones her mother made every Christmas in New Mexico. Lightly crush the anise seeds with a mortar and pestle or chop roughly with a knife. Use 2- to 2 1/2-inch cookie cutters.
PREP AND COOK TIME: About 1 hour, plus at least 30 minutes to chill
MAKES: 7 to 8 dozen cookies
3/4 cup solid vegetable shortening, at room temperature
1 cup sugar
1 large egg
1 tablespoon grated orange peel
1/4 cup orange juice
About 2 1/2 cups all-purpose flour
1 1/2 tablespoons anise seeds, crushed (see note preceding)
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1. In a large bowl, with a mixer on medium speed, beat shortening and 3/4 cup sugar until smooth. Add egg, orange peel, and orange juice and beat just until combined.
2. In a medium bowl, mix 2 1/2 cups flour, anise seeds, baking powder, and salt. Add to shortening mixture, stir to mix, then beat until well blended. Divide dough in half and flatten each half into a disk. Wrap each disk tightly in plastic wrap and freeze until firm, about 30 minutes.
3. Unwrap dough. On a lightly floured surface, with a floured rolling pin, roll one disk at a time to about 1/8 inch thick. With floured cookie cutters, cut dough into shapes and place about 1 inch apart on buttered 12- by 15-inch baking sheets. Gather excess dough into a ball, reroll, and cut out remaining cookies.
4. In a small bowl, mix remaining 1/4 cup sugar and the cinnamon. Sprinkle about 1/8 teaspoon of the mixture over each cookie; save any remaining cinnamon sugar for other uses.
5. Bake cookies in a 350[degrees] regular or convection oven just until edges are golden, 10 to 12 minutes; if baking two sheets at once in one oven, switch their positions halfway through baking. Let cookies cool on sheets for 5 minutes, then use a wide spatula to transfer to racks to cool completely
Per cookie: 37 cal., 41% (15 cal.) from fat; 0.4 g protein; 1.7 g fat (0.4 g sat.); 4.8 g carbo (0.1 g fiber); 12 mg sodium; 2.3 mg chol.
Amaretto Butter Cookies
Gary Connor, Spokane
Every Christmas at Gary Connor's house, lucky family and friends received 10 or 15 homemade sweets, including these buttery cookies, which are decorated with sliced almonds and flavored with orange peel and almond-flavor liqueur.
PREP AND COOK TIME: About 1 hour, plus at least 30 minutes to chill
MAKES: About 3 dozen cookies
About 1 cup (1/2 lb.) butter or margarine, at room temperature
1 cup sugar
1 large egg, separated
3 tablespoons almond-flavor liqueur, such as amaretto, or 1
tablespoon almond extract
2 teaspoons grated orange peel About 2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/4 cups sliced almonds
1. In a large bowl, with a mixer on medium speed, beat 1 cup butter and sugar until smooth. Add egg yolk, liqueur, and orange peel and beat until well blended.
2. In another bowl, mix 2 cups flour, baking powder, and salt. Add to butter mixture; stir to mix, then beat until well blended. Gather dough into a ball, divide in half, and flatten each portion into a disk; wrap each tightly in plastic wrap and freeze until firm enough to roll without sticking, about 30 minutes.
3. Unwrap dough. On a lightly floured surface, with a floured rolling pin, roll one disk at a time to about 1/4 inch thick. With a floured, 2-inch round cutter, cut out cookies. Place about 2 inches apart on buttered 12- by 15-inch baking sheets. Gather excess dough into a ball, reroll, and cut out remaining cookies.
4. In a small bowl, beat egg white with 1 teaspoon water to blend. Brush cookies with mixture and sprinkle or arrange about 1/2 teaspoon sliced almonds on each.
5. Bake cookies in a 325[degrees] regular or convection oven until lightly browned, about 15 minutes; if baking two sheets at once in one oven, switch their positions halfway through cooking. Let cookies cool on sheets for 5 minutes, then use a wide spatula to transfer to racks to cool completely.
Per cookie: 119 cal., 54% (64 cal.) from fat; 1.6 g protein; 7.1 g fat (3.5 g sat.); 12 g carbo (0.3 g fiber); 78 mg sodium; 20 mg chol.
Mocha-Marmalade Shortbread Bars
Jonniepat Mobley, Los Osos, CA
We loved the combination of chocolate, orange, and coffee in this bar from Jonniepat Mobley, who came up with the cookie when she wanted to make something special for holiday guests
PREP AND COOK TIME: About 1/2 hour, plus 1/2 hour to chill
MAKES: 2 dozen bars
1/2 cup (1/4 lb.) butter or margarine, at room temperature
3/4 cup sugar
1 large egg yolk
1 cup all-purpose flour
1 1/2 tablespoons finely ground coffee
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup orange marmalade
6 ounces semisweet chocolate, chopped, or 1 cup semisweet chocolate
chips
3 tablespoons whipping cream
1. In a large bowl, with a mixer on medium speed, beat butter and sugar until smooth. Add egg yolk and beat until well blended.
2. In a medium bowl, mix flour, ground coffee, baking powder, and salt. Stir into butter mixture, then beat until well blended. Press dough level in bottom of a 9- by 13-inch baking pan.
3. Bake crust in a 325[degrees] regular or convection oven until lightly browned, 15 to 18 minutes. Spread the warm crust with marmalade, then let cool completely.
4. Meanwhile, in a heatproof bowl set over (but not touching) barely simmering water in a pan, stir chocolate and cream often until chocolate is melted and mixture is smooth. Spread evenly over marmalade and chill until chocolate mixture is firm to touch, about 30 minutes. Cut into 24 bars.
Per bar: 144 cal., 42% (61 cal.) from fat; 1 g protein; 6.8 g fat (4.1 g sat); 21 g carbo (0.6 g fiber); 80 mg sodium; 21 mg chol.
Peppermint Molasses Cookies
Cheryl Zakhar, Coto De Caza, CA
Of the many cookies her grand mother made at Christmastime, these frosted molasses ones were Cheryl Zakhar's favorite.
PREP AND COOK TIME: About 45 minutes, plus at least 45 minutes to chill
MAKES: About 4 dozen cookies
About 2/3 cup butter or margarine, at room temperature
1/4 cup granulated sugar
1/4 cup firmly packed brown sugar
1 large egg
1/4 cup molasses
1 1/2 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup crushed hard peppermint candy such as candy canes
Peppermint Icing (recipe follows)
1. In a large bowl, with a mixer on medium speed, beat 2/3 cup butter, granulated sugar, and brown sugar until smooth. Add egg and molasses and beat until well blended.
2. In a medium bowl, mix flour, cinnamon, ginger, cloves, baking soda, and salt. Stir into butter mixture, then beat just until dough comes together. Stir in peppermint candy. Cover bowl with plastic wrap and freeze until dough is firm, about 45 minutes.
3. Shape dough into 1-inch balls and place about 2 inches apart on buttered 12- by 15-inch baking sheets.
4. Bake cookies in a 350[degrees] regular or convection oven until lightly browned, 12 to 15 minutes; if baking two sheets at once in one oven, switch their positions halfway through baking. Immediately, with a wide spatula, transfer cookies to racks to cool. When cool, drizzle with Peppermint Icing; save any remaining icing for other uses.
Per cookie: 73 cal., 34% (25 cal.) from fat; 0.6 g protein; 2.8 g fat (1.7 g sat.); 11 g carbo (0.1 g fiber); 56 mg sodium; 11 mg chol.
Continued from page 3.
Peppermint Icing. In a bowl, mix 1 cup powdered sugar, 2 tablespoons milk, and 1/4 teaspoon vanilla until well blended. If too thick to drizzle, mix in more milk, 1/2 tablespoon at a time, until thin enough. Stir in 1 tablespoon finely crushed hard peppermint candy and 1 to 2 drops red food coloring if desired. Makes 1/2 cup.
White Chocolate-Raspberry Slices
Cynthia Monroe, Manchester, CA
Cynthia Monroe won a blue ribbon at the Mendocino County fair for these pretty, easy-to-make cookies.
PREP AND COOK TIME: About 45 minutes, plus about 1 hour to cool
MAKES: 3 dozen cookies
About 1/2 cup (1/4 lb.) butter or margarine, at room temperature
1/4 cup sugar
1 teaspoon vanilla
About 1 1/4 cups all-purpose flour
1/4 cup raspberry jam
2 ounces white chocolate, chopped
1. In a large bowl, with a mixer on medium speed, beat 1/2 cup butter, sugar, and vanilla until smooth. Stir in 1 1/4 cups flour, then beat until dough comes together.
2. Divide dough into thirds. On a floured surface, with the palms of your hands, roll each portion into a 9-inch-long rope about 1 inch thick. Place ropes 3 inches apart on a buttered 12- by 15-inch baking sheet. Press your finger into dough to make 1/2-inch-wide indentations at 1-inch intervals along each rope. Spoon 1/4 teaspoon jam into each indentation.
3. Bake ropes in a 350[degrees] regular or convection oven until edges are lightly browned, 12 to 15 minutes. Let cool on baking sheet.
4. Place white chocolate in a plastic sandwich bag, pushing to one corner; secure bag just above chocolate with a twist-tie or knot. Immerse corner of bag in a cup of hot water until chocolate is melted. Dry bag, then, with scissors, cut off the tip of the corner. Squeeze bag to drizzle white chocolate decoratively across ropes. Chill until chocolate is firm to touch, about 1 hour, then cut each rope diagonally into 12 slices.
Per cookie: 59 cal., 49% (29 cal.) from fat; 0.6 g protein; 3.2 g fat (2 g sat.); 7.1 g carbo (0.1 g fiber); 30 mg sodium; 7.4 mg chol.
Nutmeg Sugar Cookies
Elaine Doubleday, Soquel, CA
Elaine Doubleday is famous among her family and friends for making these unusually crisp, delicately flavored sugar cookies.
PREP AND COOK TIME: About 45 minutes, plus at least 1 hour to chill
MAKES: About 3 dozen cookies
About 1/2 cup (1/4 lb.) butter or margarine, at room temperature
1/2 cup granulated sugar
1/2 cup powdered sugar
1/2 cup salad oil
1 large egg
1/2 teaspoon vanilla
About 2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
1/4 teaspoon salt
1. In a large bowl, with a mixer on medium speed, beat 1/2 cup butter, granulated sugar, and powdered sugar until smooth. Add oil, egg, and vanilla and beat until well blended.
2. In a medium bowl, mix 2 cups flour, baking soda, nutmeg, and salt. Stir into butter mixture, then beat until well blended. Cover bowl with plastic wrap and freeze until dough is firm, about 1 hour.
3. Shape dough into 1-inch balls and place about 2 inches apart on buttered 12- by 15-inch baking sheets. Press each cookie with the lightly floured tines of a fork to flatten slightly.
4. Bake cookies in a 350[degrees] regular or convection oven until edges are lightly browned, 8 to 10 minutes; if baking two sheets at once in one oven, switch their positions halfway through baking. Let cookies cool on sheets for 5 minutes, then use a wide spatula to transfer to racks to cool completely.
Per cookie: 96 cal., 55% (53 cal.) from fat; 0.9 g protein; 5.9 g fat (2.1 g sat.); 9.9 g carbo (0.2 g fiber); 62 mg sodium; 13 mg chol.
ON THE COVER
Gingerbread Cookies
Janet De Fusco, Fountain Valley, CA
For Janet De Fusco's family, these gingerbread cookies are as much a part of Christmas as decorating the tree. Our panel loved their slightly soft texture. The dough works well for many shapes, from the Ginger Snowflakes on our cover to the classic gingerbread people on page 123.
PREP AND COOK TIME: About 1 1/2 hours, plus at least 1 hour to chill
MAKES: About 3 dozen 3- to 4-inch cookies
3/4 cup molasses
1/2 cup salad oil
1/3 cup firmly packed brown sugar
1 large egg
About 2 3/4 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon baking powder
1 tablespoon ground cinnamon
1 tablespoon ground ginger
1/2 teaspoon ground cloves
Powdered Sugar Icing (recipe follows on page 138; optional)
1. In a large bowl, with a mixer on medium speed, beat molasses, oil, brown sugar, and egg until well blended.
2. In a medium bowl, mix 2 3/4 cups flour, salt, baking powder, cinnamon, ginger, and cloves. Stir into molasses mixture, then beat until well blended. Divide dough in half, gather each half into a ball, then flatten into a disk. Wrap each disk in plastic wrap and freeze until firm, about 1 hour.
3. Unwrap dough. On a lightly floured surface, with a floured rolling pin, roll one disk at a time to about 1/4 inch thick. With floured 3- to 4-inch cutters, cut out cookies. Place about 1 inch apart on buttered 12- by 15-inch baking sheets. Gather excess dough into a ball, reroll, and cut out remaining cookies.
4. Bake cookies in a 350[degrees] regular or convection oven until edges begin to brown slightly, 8 to 10 minutes; if baking two sheets at once in one oven, switch their positions halfway through baking. Let cookies cool on sheets for 5 minutes, then transfer to racks to cool completely. Pipe Powdered Sugar Icing over cookies as desired.
Per cookie: 93 cal., 32% (30 cal.) from fat; 1.2 g protein; 3.3 g fat (0.58 sat.); 158 carbo (0.3 g fiber); 79 mg sodium; 6.2 mg chol.
Powdered Sugar Icing. In a bowl, stir 2 cups powdered sugar, 1 1/2 tablespoons water, and 1/2 teaspoon vanilla until smooth. Tint to desired color by stirring in food coloring, a drop or two at a time. If icing is too thick to work with, stir in more water, a few drops at a time; if too thin, stir in more powdered sugar. Makes 2/3 cup.
Chocolate-Macadamia
Nut Clusters
Elsie Chan, Leucadia, CA
These rich drop cookies taste amazingly like chocolate-covered macadamia nut candies, which is the effect Elsie Chan was after. Take care not to overbake them; their centers should remain soft and chewy.
PREP AND COOK TIME: About 45 minutes
MAKES: About 3 1/2 dozen cookies
8 ounces bittersweet or semisweet chocolate, chopped
About 1/4 cup (1/8 lb.) butter or margarine
1 cup sugar
2 large eggs
1 1/2 teaspoons vanilla
3 tablespoons all-purpose flour
1/4 teaspoon baking powder
11/2 cups unsalted macadamia nuts
1 cup semisweet chocolate chips
1 cup sweetened flaked dried coconut (4 oz.)
1. In a heatproof bowl set over (but not touching) barely simmering water in a pan, stir bittersweet chocolate and 1/4 cup butter often until mixture is melted and smooth.
2. In a large bowl, with a mixer on high speed, beat sugar, eggs, and vanilla until smooth. Add chocolate mixture and beat until well blended. Stir in flour and baking powder, then beat just until moistened. Stir in macadamia nuts, chocolate chips, and coconut.
3. Drop dough in 1-tablespoon portions about 2 inches apart on buttered 12-by 15-inch baking sheets.
4. Bake cookies in a 350[degrees] regular or convection oven just until firm on the edges but still soft when pressed in the middle, 8 to 10 minutes; if baking two sheets at once in one oven, switch their positions halfway through baking. Let cookies cool on sheets for 5 minutes, then use a wide spatula to transfer to racks to cool completely.
Per cookie: 132 cal., 67% (88 cal.) from fat; 1.5 g protein; 9.6 g fat (4.6 g sat.); 12 g carbo (0.5 g fiber); 20 mg sodium; 13 mg chol.
Oatmeal Cookie Sandwiches
Jane Shapton, Tustin, CA
Jane Shapton suggests sandwiching these thin, crisp oatmeal cookies around chocolate or peppermint frozen yogurt; we thought they were excellent filled with a chocolate-mint ganache. The filling is easiest to spread when slightly warm. If making it up to 3 days ahead, cover and chill, then stir gently in a bowl set over a pan of barely simmering water to rewarm. Fill cookies the day you serve them.
PREP AND COOK TIME: About 1 hour, plus at least 15 minutes to cool
MAKES: About 3 dozen sandwiches
About 1/2 cup (1/4 lb.) butter or margarine
3/4 cup firmly packed brown sugar
1 1/2 cups quick-cooking rolled oats
1 tablespoon all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 large egg
1 tablespoon vanilla
Chocolate-Mint Ganache (recipe follows)
1. In a 2- to 3-quart pan over medium heat, stir 1/2 cup butter and the brown sugar frequently until butter is melted and mixture is smooth, about 3 minutes.
2. Meanwhile, in a large bowl, mix oats, flour, baking powder, and salt. Add butter mixture; stir until well blended.
3. Add 1 egg and vanilla to oat mixture and stir until well blended.
4. Drop dough in 1-teaspoon portions about. 2 inches apart onto cooking parchment-lined or buttered and floured 12- by 15-inch baking sheets.
Continued from page 4.
5. Bake cookies in a 350(degrees) regular or convection oven until browned, 8 to 10 minutes; if baking two sheets at once in on oven, switch their positions halfway through baking. Let cookies cool on sheets for 5 minutes, then use a wide spatula to transfer to racks to cool completely.
6. Spread the bottom of each of half the cookies with about 1 tablespoon Chocolate-Mint Ganache. Top each with a second cookie, bottom toward filling, and press gently to squeeze filling 0 edges of sandwich.
Per sandwich: 130 cal., 53% (69 cal.) from fat; 1.4 g protein; 7.7 g fat (4.5 g sat.); 16 g carbo (1.2 g fiber); 61 mg sodium; 15 mg chol.
Chocolate-Mint Ganache. In a heatproof howl set over (but not touching) barely simmering water in a pan, occasionally stir 3 cups chopped semisweet chocolate (18 oz.) and 1/4 cup whipping cream until chocolate is melted and mixture is smooth. Remove from heat and stir in 3/4 teaspoon peppermint extract. Let cool until thick but not firm, about 15 minutes, and use immediately (see note at left).
Apricot Buttons
Tita Owre, Pecos, NM
Tita Owre writes that her mother's apricot buttons were more than just a Christmas cookie-they were an essential part of every family celebration. Whirl the walnuts in a food processor until very finely ground, or chop very finely with a knife. The buttons are also great filled with raspberry jam.
PREP AND COOK TiME: About 1 hour
MAKES: About 3 dozen cookies
About 1 cup (1/2 lb.) butter or margarine, at room temperature
3/4 cup sugar
2 large eggs, separated
1 teaspoon vanilla
2 cups all-purpose flour
1/2 teaspoon salt
1 1/2 cups finely ground walnuts (see note preceding)
1/2 cup apricot jam
1. In a large bowl, with a mixer on medium speed, beat 1 cup butter and the sugar until smooth. Add egg yolks and vanilla and beat until well blended. Stir in flour and salt and beat just until dough comes together.
2. In a small bowl, beat egg whites to blend. Place walnuts in another small bowl. Shape dough into 1-inch balls. Dip each in egg whites, turning to coat completely, then roll in walnuts to coat. Place about 1 inch apart on buttered 12- by 15-inch baking sheets. Press your thumb gently into the center of each cookie to make an imprint.
3. Bake cookies in a 3250 regular or convection oven until lightly browned, 18 to 20 minutes; if baking two sheets at once in one oven, switch their positions halfway through baking. Let cookies cool on sheets for 5 minutes, then use a wide spatula to transfer to racks to cool completely
4. Spoon about 1/2 teaspoon jam into the center of each cool cookie.
Per cookie: 135 cal., 57% (77 cal.) from fat; 1.8 g protein; 8.6 g fat (3.6 g sat.); 13 g carbo (0.5 g fiber); 91 mg sodium; 26 mg chol.
COPYRIGHT 2001 Sunset Publishing Corp.
COPYRIGHT 2002 Gale Group