1 cup (2 sticks) butter, room temperature
2 cups powdered sugar
2 teaspoons vanilla extract
2 cups all purpose flour
1 cup pecans, toasted, coarsely ground
1/8 teaspoon ground cinnamon
Using electric mixer, beat butter in large bowl until light and fluffy. Add ½ cup powdered sugar and vanilla; beat until well blended. Beat in flour, then pecans. Divide dough in half; form each half into ball. Wrap separately in plastic; chill until cold, about 30 minutes.
Preheat oven to 350 F. Whisk remaining 1 ½ cups powdered sugar and cinnamon in pie dish to blend. Set cinnamon sugar aside.
Working with half of chilled dough, roll dough by 2 teaspoonfuls between palms into balls. Arrange balls on heavy large baking sheet, spacing ½ inch apart. Bake cookies until golden brown on bottom and just pale golden on top, about 18 minutes. Cool cookies for 5 minutes on baking sheet. Gently toss warm cookies in cinnamon sugar to coat completely. Transfer coated cookies to rack and cool completely. Repeat procedure with remaining half of dough.
Sift remaining cinnamon sugar over cookies and serve.
Makes 4 dozen.
Sunday, December 9, 2007
Old Fashioned Sugar Cookies
375 degrees
Prep time: 1 hour 10 minutes
Cook Time: 15 minutes
½ cup butter
¾ cup sugar
1 egg
1 tbsp whipping cream
1 tsp pure extract (vanilla or lemon, or combo)
1 ¼ cups unbleached all purpose flour
¼ tsp salt
Course sugar for decorating
Cream butter and sugar. Add egg. Blend in cream and extract. Combine dry ingredients, and add until well blended. Shape into a flattened ball. Wrap in parchment and chill at least ½ hour. Roll out onto lightly floured board until approx ¼ inch thick. Cut into desired shapes. Sprinkle with sugar, and place on parchment covered baking sheets about 2 inches apart. Bake until golden brown.
Yields 4 dozen cookies.
Prep time: 1 hour 10 minutes
Cook Time: 15 minutes
½ cup butter
¾ cup sugar
1 egg
1 tbsp whipping cream
1 tsp pure extract (vanilla or lemon, or combo)
1 ¼ cups unbleached all purpose flour
¼ tsp salt
Course sugar for decorating
Cream butter and sugar. Add egg. Blend in cream and extract. Combine dry ingredients, and add until well blended. Shape into a flattened ball. Wrap in parchment and chill at least ½ hour. Roll out onto lightly floured board until approx ¼ inch thick. Cut into desired shapes. Sprinkle with sugar, and place on parchment covered baking sheets about 2 inches apart. Bake until golden brown.
Yields 4 dozen cookies.
Peanut Butter Crunch Cookies
9-11 minutes @ 350 F
2 ½ cups all-purpose flour
2 teaspoons baking soda
½ teaspoon salt
1 cup (2 sticks) butter softened
¾ cup chunky peanut butter
1 cup packed light brown sugar
½ cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 cups Nestle Crunch Pieces
Combine flour, baking soda and salt in a large bowl.
Beat butter, peanut butter, brown sugar, and granulated sugar in large mixer bowl until creamy. Beat in eggs and vanilla extract. Gradually beat in flour mixture. Stir in Crunch pieces. Drop by rounded tablespoon onto ungreased baking sheets.
Bake for 9-11 minutes. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
2 ½ cups all-purpose flour
2 teaspoons baking soda
½ teaspoon salt
1 cup (2 sticks) butter softened
¾ cup chunky peanut butter
1 cup packed light brown sugar
½ cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 cups Nestle Crunch Pieces
Combine flour, baking soda and salt in a large bowl.
Beat butter, peanut butter, brown sugar, and granulated sugar in large mixer bowl until creamy. Beat in eggs and vanilla extract. Gradually beat in flour mixture. Stir in Crunch pieces. Drop by rounded tablespoon onto ungreased baking sheets.
Bake for 9-11 minutes. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Biscotti –Lemon & Anise Flavor
2-3 cups all-purpose flour
1 tsp. baking powder
½ tsp. salt
1 cup sugar
1 ½ cups. Unsalted butter (softened)
3 eggs
2 tbsp Brandy
2 tsp lemon zest (1 lemon diced to small pieces)
1 tbsp anise seeds
Mix flour, baking powder, and salt together. Beat sugar and butter until light and fluffy. Add eggs 1 at a time. Sit in brandy and lemon peel. Add flour mix gradually and stir until smooth. Stir in anise seeds. Cover and cool 1 hour or until stiff.
Place on greased cookies sheet/pan and form into a log approximately 8 inches wide. Cook at 375 F for approximately 30 minutes or until it starts to brown at edges. Remove and cool. Slice into individual pieces, turn on side and cook again until it starts to brown. You may have to turn to cook both sides. Makes approx. 24 pieces.
1 tsp. baking powder
½ tsp. salt
1 cup sugar
1 ½ cups. Unsalted butter (softened)
3 eggs
2 tbsp Brandy
2 tsp lemon zest (1 lemon diced to small pieces)
1 tbsp anise seeds
Mix flour, baking powder, and salt together. Beat sugar and butter until light and fluffy. Add eggs 1 at a time. Sit in brandy and lemon peel. Add flour mix gradually and stir until smooth. Stir in anise seeds. Cover and cool 1 hour or until stiff.
Place on greased cookies sheet/pan and form into a log approximately 8 inches wide. Cook at 375 F for approximately 30 minutes or until it starts to brown at edges. Remove and cool. Slice into individual pieces, turn on side and cook again until it starts to brown. You may have to turn to cook both sides. Makes approx. 24 pieces.
Butter and Jam Thumbprints
1 ¾ cups all-purpose flour
½ tsp. Baking powder
½ tsp. fine salt
¾ cup unsalted butter (1 ½ sticks), softened
2/3 cups sugar, plus more for rolling
1 large egg
1 tsp pure vanilla extract
1/3 cup raspberry, cherry or strawberry jam
Preheat over to 350 degrees. Line 2 baking sheets with parchment paper or silicone mats.
Whisk the flour, baking powder, and salt together in a bowl.
In another bowl, whip the butter and the sugar with a hand held mixer until fluffy, about 5 minutes. Beat in the egg and vanilla until just combined. Slowly beat in the dry ingredients in 2 additions, mixing just until incorporated.
Scoop the dough into 1-inch balls with a cookie or ice cream scoop and roll in sugar. Place about 2-inches apart on the prepared baking sheets. Press a thumbprint intot he center of each ball, about ½ inch deep. Fill each indentation with about ¾ teaspoon. Jam.
Bake cookies until the edges are golden, about 15 minutes. For even color, rotate the pans from top to bottom about halfway through baking. Cool cookies on the baking sheets. Serve
½ tsp. Baking powder
½ tsp. fine salt
¾ cup unsalted butter (1 ½ sticks), softened
2/3 cups sugar, plus more for rolling
1 large egg
1 tsp pure vanilla extract
1/3 cup raspberry, cherry or strawberry jam
Preheat over to 350 degrees. Line 2 baking sheets with parchment paper or silicone mats.
Whisk the flour, baking powder, and salt together in a bowl.
In another bowl, whip the butter and the sugar with a hand held mixer until fluffy, about 5 minutes. Beat in the egg and vanilla until just combined. Slowly beat in the dry ingredients in 2 additions, mixing just until incorporated.
Scoop the dough into 1-inch balls with a cookie or ice cream scoop and roll in sugar. Place about 2-inches apart on the prepared baking sheets. Press a thumbprint intot he center of each ball, about ½ inch deep. Fill each indentation with about ¾ teaspoon. Jam.
Bake cookies until the edges are golden, about 15 minutes. For even color, rotate the pans from top to bottom about halfway through baking. Cool cookies on the baking sheets. Serve
Candy Cane Cookies
1 cup sugar
1 cup butter, softened
½ cup milk
1 egg
1 tsp. vanilla
1 tsp. peppermint extract
3 ½ cup flour
1 tsp. baking powder
¼ tsp. baking powder
¼ tsp. salt
½ tsp. red food coloring
Topping:
2 tbsp. crushed peppermint candy cane
2 tbsp. sugar
Mix sugar, butter, milk, egg, vanilla and peppermint extract. Stir in flour, baking powder and salt. Divide dough into halves. Tint 1 half with food coloring. Cover and refrigerate at least 4 hours.
Preheat oven to 375 degrees. Take 1 teaspoon dough from each half and shape each into 4 inch rope by rolling back and forth on floured surface. Place 1 red and one white rope side by side; press together lightly and twist. Place on ungreased cookie sheet, curving down top of cookie to form handle of cane. Bake for 9 minutes and immediately sprinkle with topping mixture.
1 cup butter, softened
½ cup milk
1 egg
1 tsp. vanilla
1 tsp. peppermint extract
3 ½ cup flour
1 tsp. baking powder
¼ tsp. baking powder
¼ tsp. salt
½ tsp. red food coloring
Topping:
2 tbsp. crushed peppermint candy cane
2 tbsp. sugar
Mix sugar, butter, milk, egg, vanilla and peppermint extract. Stir in flour, baking powder and salt. Divide dough into halves. Tint 1 half with food coloring. Cover and refrigerate at least 4 hours.
Preheat oven to 375 degrees. Take 1 teaspoon dough from each half and shape each into 4 inch rope by rolling back and forth on floured surface. Place 1 red and one white rope side by side; press together lightly and twist. Place on ungreased cookie sheet, curving down top of cookie to form handle of cane. Bake for 9 minutes and immediately sprinkle with topping mixture.
Small Cream Cheese Cakes
Cooking time: 15 minutes @ 350 F
1 lb. cream cheese (2 8oz. packages softened)
3 eggs
½ c sugar
1 tsp. vanilla
Vanilla wafers
Small cupcake liners
Beat until smooth and creamy
Place 1 vanilla wafer on bottom of cupcake liner and fill ¾ full with cream cheese mixture. Bake for 15 minutes. Once cooled, top with cherry, blueberry or pineapple pie filling.
1 lb. cream cheese (2 8oz. packages softened)
3 eggs
½ c sugar
1 tsp. vanilla
Vanilla wafers
Small cupcake liners
Beat until smooth and creamy
Place 1 vanilla wafer on bottom of cupcake liner and fill ¾ full with cream cheese mixture. Bake for 15 minutes. Once cooled, top with cherry, blueberry or pineapple pie filling.
Chocolate Peanut Butter No-bake Cookies
2 cups sugar
½ cup cocoa
¼ lb. butter (1 stick)
½ cup milk
Mix and boil 1 minute only, then add quickly;
½ cup peanut butter
1 tsp. vanilla
3 cups Quick Oats
½ cup shredded coconut (optional)
Drop by teaspoon on waxed paper. Let cool.
½ cup cocoa
¼ lb. butter (1 stick)
½ cup milk
Mix and boil 1 minute only, then add quickly;
½ cup peanut butter
1 tsp. vanilla
3 cups Quick Oats
½ cup shredded coconut (optional)
Drop by teaspoon on waxed paper. Let cool.
Butterscotch Gingerbread Cookies
9-11 minutes @ 350 F
3 cups all-purpose flour
2 tsp. baking soda
1 ½ teaspoons ground cinnamon
1 ½ teaspoons ground ginger
¾ teaspoon ground cloves
½ tsp salt
1 ½ cups packed brown sugar
1 cup (2 sticks) butter
1/3 cup mild molasses
1 large egg
1 2/3 cups (11-ounce package) Nestle toll house Butterscotch morsels
Combine flour, baking soda, cinnamon, ginger, cloves and salt in a small bowl.
Beat sugar, butter, molasses and egg in large mixer bowl until creamy. Gradually beat in flour mixture until well blended. Stir in morsels.
Drop by rounded tablespoons onto ungreased baking sheets.
Bake for 9 to 11 minutes or until cookies are lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
3 cups all-purpose flour
2 tsp. baking soda
1 ½ teaspoons ground cinnamon
1 ½ teaspoons ground ginger
¾ teaspoon ground cloves
½ tsp salt
1 ½ cups packed brown sugar
1 cup (2 sticks) butter
1/3 cup mild molasses
1 large egg
1 2/3 cups (11-ounce package) Nestle toll house Butterscotch morsels
Combine flour, baking soda, cinnamon, ginger, cloves and salt in a small bowl.
Beat sugar, butter, molasses and egg in large mixer bowl until creamy. Gradually beat in flour mixture until well blended. Stir in morsels.
Drop by rounded tablespoons onto ungreased baking sheets.
Bake for 9 to 11 minutes or until cookies are lightly browned. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
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