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A sweet trio of holiday cookies and truffles.

NUT-TOPPED BUTTER cookie triangles, iced ginger cookies, and creamy hazelnut truffles are sweets to suit holiday merrymaking.

Nut Mosaic Triangles

1 3/4 cups all-purpose flour 3/4 cup sugar 2 teaspoons baking powder 1 cup (1/2 lb.) butter or margarine 2 large eggs 3 tablespoons honey 1 cup sliced almonds 1/2 cup shelled pistachios 1 teaspoon almond extract

In a food processor or bowl, mix flour, 1/2 cup sugar, and baking powder. Whirl or rub in 1/2 cup butter until fine crumbs form. Add eggs; whirl or stir until dough holds together. With floured fingers, press dough evenly in bottom of a buttered rimmed 10- by 15-inch pan.

Stir honey and remaining sugar and butter in a 1- to 2-quart pan over medium-high heat until bubbling. Add almonds, pistachios, and extract. Spoon over dough.

Bake in a 350|degrees~ oven until topping is deep gold, 18 to 20 minutes. Let cool in pan. Cut into 3-inch triangles (plus a few small pieces). Serve, store airtight up to 2 days, or freeze. Makes about 35.

Per cookie: 122 cal. (58 percent from fat); 1.9 g protein; 7.9 g fat (3.6 g sat.); 12 g carbo.; 82 mg sodium; 26 mg chol.

Christmas Gingersnaps

3/4 cup (3/8 lb.) butter or margarine About 1 cup granulated sugar 1/2 cup dark molasses 1 large egg 1 tablespoon ground ginger 2 teaspoons ground cinnamon 1 1/2 teaspoons baking soda 1/4 teaspoon each ground allspice, ground nutmeg, ground cloves 2 1/2 cups all-purpose flour Icing (recipe follows) 1/4 cup colored sugar

In a food processor or bowl, whirl or beat butter, 1 cup granulated sugar, and molasses until smoothly mixed. Add egg, ginger, cinnamon, soda, allspice, nutmeg, and cloves; whirl or beat to blend. Thoroughly mix in flour.

Shape dough into 1-inch balls and set about 2 inches apart on buttered 12- by 15-inch baking sheets. With a flat-bottomed glass dipped in granulated sugar, press cookies to 1/2 inch thick. Bake in a 375|degrees~ oven until a cookie springs back when gently pressed in center, about 12 minutes.

Transfer cookies to racks to cool. Spread with icing and sprinkle decoratively with colored sugar; let stand until icing hardens. Serve, store airtight up to 3 days, or freeze. Makes about 45.

Per cookie: 104 cal. (28 percent from fat); 0.9 g protein; 3.2 g fat (1.9 g sat.); 18 g carbo.; 64 mg sodium; 13 mg chol.

Icing. Stir 2 cups powdered sugar and 3 tablespoons water until smooth.

Hazelnut Truffles

26 shelled hazelnuts 12 ounces bittersweet or semisweet chocolate, chopped 1/2 cup whipping cream 1/4 cup hazelnut- or chocolate-flavor liqueur 1/4 cup unsweetened cocoa

Place hazelnuts in an 8- to 9-inch-wide pan. Bake in a 350|degrees~ oven until nuts are golden under skins, 10 to 12 minutes. If desired, rub nuts in a towel to remove most of the skins; lift off towel. Let cool.

In a 2- to 3-quart pan, stir chocolate and cream often over low heat until smoothly melted, 6 to 7 minutes. Stir in liqueur. Let cool, then chill until firm enough to shape, about 1 1/2 hours.

Shape chocolate mixture into 1 1/4-inch balls; roll in cocoa to coat. Press a nut into each ball. If desired, place in small decorative paper cups. Serve, or chill airtight up to a week. Makes 26.

Per truffle: 95 cal. (74 percent from fat); 1.4 g protein; 7.9 g fat (4.1 g sat.); 7.6 g carbo.; 2.2 mg sodium; 6.3 mg chol.
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No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1992 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Author:Johnson, Elaine
Date:Dec 1, 1992
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