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Holiday cookies ... variations on three old favorites.

Holiday cookies . . . variations on three old favorites

From the booklets of the Miller-Berra cooky exchange party (page 83), we've adapted three favorite cooky recipes. They were brought to one of the annual gatherings by Mary Ann Champagne of Los Altos, Jan Gross of San Carlos, and Cindy Lamendola of Menlo Park.

The toffee cookies bake in a single piece; you cut them into bars after frosting with chocolate. Chili-flavored jelly gives a new taste to thumbprint cookies, and toasted hazelnuts enrich the danity crescents.

To store cookies for best quality, package airtight in a rigid container that will protect them from breakage. Separate layers of the toffee and thumbprint cookies with waxed paper; spoon any extra powdered sugar over the crescents.

Freeze any of the cookies up to 6 months; thaw before serving, if desired. Keep the cookies at room temperature for no more then 2 days; they soften and begin to taste stale on longer standing.

Chocolate-frosted Toffee Cookies

With a food processor or mixer, mix 1 cup (1/2 lb.) butter or margarine (at room temperature), 1 cup sugar, and 1 egg yolk until creamy. Add 2 cups all-purpose flour (stir in, then beat if using a mixer) and mix until the dough holds together. With your hands, pat dough evenly in a 10- by 15-inch pan.

Bake in a 275| oven until golden, 50 to 60 minutes. Remove from oven and immediately scatter 14 to 16 ounces chopped milk chocolate over hot cooky; when chocolate is soft, spread it evenly and sprinkle with 1 cup sliced almonds.

Let cool until chocolate is firm, then cut cooky into 1- by 2-inch bars. Serve or store; to store, see preceding directions. Makes 75.

Thumbprint Cookies with Chili Jelly

2/3 cup (1/3 lb.) butter or margarine, at room temperature

1/2 cup firmly packed brown sugar

1 egg, separated

1/2 teaspoon vanilla

1 1/2 cups all-purpose flour

1 cup finely chopped pine nuts, macadamia nuts, or pistachios

About 3/4 cup red or green jalapeno jelly

In a food processor or with a mixer, cream butter, sugar, egg yolk, and vanilla. Add flour (stir in, then beat if using a mixer); mix until dough holds together.

Pinch off 2-tespoon-size pieces of dough and shape into balls. Beat egg white slightly. Dip balls into egg white, drain briefly, then roll in nuts. Set nut-coated balls about 1 inch apart on an ungreased 10- by 15-inch baking sheet. With your thumb, press a well in the center of each dough ball.

Bake cookies in a 350| over for 10 minutes. Remove them from oven and press thumb or handle end of a wooden spoon back into each impression. Quickly spoon enough jelly into hollows to fill them. Bake until jelly melts, 5 to 10 minutes longer.

Transfer cookies to racts to cool. Serve or store; to store, see preceding directions. Makes about 3 dozen.

Hazelnut Crescents

2/3 cup hazelnuts (filberts)

1 cup (1/2 lb.) butter or margarine, at room temperature

1/3 cup granulated sugar

1 2/3 cups all-purpose flour

2 1/2 teaspoons ground cinnamon

1/2 teaspoon baking powder

1 cup powdered sugar

Put nuts in an 8- or 9-inch pie pan and bake in a 350| oven until nuts are golden under their skins, about 15 minutes. Pour hot nuts into a towel and rub to remove as much of the brown skins as possible. Lift nuts from towel and finely grind in a blender or food processor.

With a food processor or mixer, cream butter and sugar. Add flour, ground hazelnuts, 1/2 teaspoon of the cinnamon, and baking powder; mix until dough holds together (if using a mixer, stir in dry ingredients, then beat). Cover dough and chill 2 to 4 hours.

Shape dough into 3/4-inch balls. Roll each ball between your hands until it is about 1 1/2 inches long and tapered to points on each end. Lay the strand of dough in a crescent shape on ungreased 10- by 15-inch pans. Repeat to shape each cooky, placing them about 1 inch apart.

Bake in a 325| oven until golden, 10 to 12 minutes. Let cool slightly to firm, then transfer to racks.

While the cookies are still warm, combine remaining 2 teaspoons cinnamon and powdered sugar; sift over cookies. Serve, or store; to store, see preceding directions. Makes about 5 dozen.
COPYRIGHT 1984 Sunset Publishing Corp.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1984 Gale, Cengage Learning. All rights reserved.

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Title Annotation:recipes
Date:Dec 1, 1984
Previous Article:December menus: tailgate picnic for a tree-cutting trip. Artichoke, egg, and fish brunch.
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