I make alot of cookies and I go for chewy usually. Last week I made spicy gingersnaps, almond flour and whole wheat chocolate chip, white chocolate macadamia nut cookies and pumpkin oatmeal. (I'm stocking my freezer.) Today, I'm making Butter Toffee. Everyone loves these cookies: **You can get the toffee bits at any grocery store in the chocolate chip section.

Toffee Butter Cookies

1 cup sugar
3/4 cup salted butter (no substitution)
1 egg
1 teaspoon vanilla
2 cups all-purpose flour
1 1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup English toffee bits

Combine sugar, butter, egg and vanilla in a large bowl. Beat at medium speed until creamy (1 to 2 minutes). Add flour, baking powder and soda; reduce speed to low until well mixed (1 to 2 minutes). Stir in toffee bits by hand. Shape into 1 1/4-inch balls, roll in sugar, place 2 inches apart on ungreased cookie sheets. Flatten each with bottom of glass to 2 1/4-inch circles. (If glass sticks, dip in sugar.) Bake at 350° for 8 to 10 minutes until edges are light golden. Do not over bake. Cool 1 minute before removing from cookie sheet. Cool completely on rack.

*This recipe came from Land O Lakes.

Marilyn

This one was from the inside of a Land O'Lakes butter box. Check their site for lots more:

SLICE & BAKE LEMON CRISPS (6 1/2 dozen)
3/4 cup Land o Lakes unsalted butter, softened
1 cup sugar
1 egg
1 TBL grated lemon peel
1 1/2 cups flour
Sugar or powdered sugar
Combine butter & sugar in large mixer bowl. Beat at medium speed, scraping bowl often until creamy (1-2 minutes.) Add egg & lemon peel; continue beating until well mixed (1-2 minutes.) Reduce speed to low; add flour. Beat until soft dough forms (2-3 minutes.)
Divide dough in 1/2. Shape each 1/2 into 8" log (1 1/2" diameter) on lightly floured surface. Wrap tightly in plastic food wrap. Refrigerate until firm, 2 hours or overnight.
Heat oven to 350°. Cut rolls into 1/8-1/4" slices with sharp knife. Place 1" apart onto ungreased cookie sheets. Bake 8-12 minutes or until edges are very lightly browned. Let stand 1 minute; remove from cookie sheet. Roll cookies in sugar while still warm & again when cool. Variation: Stir 1/3 cup finely chopped almonds into dough after mixing in flour.~~

Grease a 9x13" baking pan. In a large mixer bowl, combine all ingredients except preserves. Beat at low speed until mixture is crumbly about 2-3 minutes. Reserve 1 1/2 c of crumb mixture. Press remaining crumb mixture into baking pan.
Spread preserves to within 1/2" from edges of the unbaked crumb mixture. Crumble remaining crumb mix over preserves.
Bake in a preheated 350°oven for 40-50 minutes or til lightly browned. Cool completely and cut into bars.
From "The American Cancer Society Cookbook"
RL`

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Home Cookin 4.9 Chapter: Recipes From Thibeault's Table

Chocolate Chip Shortbread Cookies
=================================
1 cup butter
pinch of salt
1/2 cup brown sugar
1 teaspoon vanilla
2 cups flour
1 cup chocolate chips
. Cream butter and sugar until light and fluffy. Add vanilla, flour, salt,
and chocolate chips. Roll into 1 inch balls. Dip fork in to white sugar and
flatten cookie.

Bake at 325° until golden. Do not let brown.

Home Cookin 4.9 Chapter: Recipes From Thibeault's Table

Cream Cheese Brandy Cherry Balls.
=================================
Source: 1983 Oct/Nov. Entertainment and Recipe Booklet

1/2 Cup marshino cherries, quartered
2 Tablespoons Brandy
1 cup semi sweet chocolate chips
1 cup butterscotch chips
1 8 ounce package cream cheese
2 cups mini marshmallows
1/2 cup chopped walnuts
2 Cups flaked coconut
. Marinate cherries at least 4 hours or overnite in brandy Melt Chocolate
chips and butterscotch chips and add cream cheese. Stir in cherries,
marshmallows and walnuts and refrigerate until cold enough to roll into
balls. Roll in coconut. Refrigerate. The longer the better. The flavours
intensify.

Home Cookin 4.9 Chapter: Recipes From Thibeault's Table

Gingersnaps - Extra-Spicy Gingersnaps
=====================================
Posted by:

KarenInSeattle on Thu, Oct 17, 02 at 19:14

2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
3/4 teaspoon cinnamon
1 teaspoon ground ginger, or more
to taste
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 teaspoon cayenne pepper
8 tablespoons (1 stick) cool unsalted
butter, cut into pieces
1/2 cup granulated sugar, plus extra
for rolling
1 cup light brown sugar, packed
1/3 cup molasses (not blackstrap)
1/4 cup egg whites (from about 2
eggs)
.

Combine the flour, baking soda, and spices in a mixing bowl and set aside.
Cream the butter until smooth and fluffy in a mixer fitted with a paddle
attachment (or using a hand mixer). Add the sugars and mix. Add the
molasses and mix. Add the egg whites in 2 batches, mixing to combine after
each addition. Add the dry ingredients in three batches, mixing to combine
after each addition.

Heat the oven to 350 degrees F. Spread a few tablespoons of granulated
sugar on a small plate.

Roll the dough into 3/4-inch balls, then roll each ball in the sugar until
lightly coated. Transfer to parchment lined cookie sheets, leaving 1-inch
of space between the cookies. Bake until browned, 8 to 10 minutes. Let
cool on wire racks and store in an airtight container.

Yield: 60 cookies

Home Cookin 4.9 Chapter: Recipes From Thibeault's Table

Magic Chocolate Balls
=====================
3 (175G) packages of semi-sweet chocolate chips

1 can Sweetened Condensed Milk

1 Tablespoon Vanilla Extract (or rum)

Finely chopped nuts,
Flaked Coconut
Chcolate Sprinkles,
Unsweetened Cocoa
or Icing Sugar
. In heavy saucepan, over low heat, melt chocolate chips with condensed milk.
Remove from hat, stir in vanilla. Chill for 2 hours or until firm. Shape
into 3/4 inch balls; roll in one of the optional coatings.

Chill until firm.

These can also be frozen.

Home Cookin 4.9 Chapter: Recipes From Thibeault's Table

Peanut butter and chocolate cookie Tarts
========================================
Dough

3/4 cup butter
3/4 cup peanut butter smooth
3/4 cup brown sugar
3/4 cup white sugar
1 egg
1 egg yolk
2 tsp vanilla
2 1/4 cups flour
3/4 teaspoon baking soda

Chocolate filling

4 oz semisweet chocolate
2 Tablespoons cocoa
1/3 cup butter
2 cups sifted Icing Sugar
. Cream butter with peanut butter until very smooth. Beat in sugars. Beat in
egg and yolk. Add vanilla. Sift flour with baking soda and mix well. Stir
into butter mixture. Press balls of dough into well buttered mini muffin
tins. Each ball of dough should be about 3/4's the size of the muffin tin -
when you intent the centre it should form the shape of a pudgy little tart
shell.

Bake in preheated 350°F oven for 15 minutes or until ouside is baked but
inside is still chewy. Do not over bake. Cool five minutes on rack and
then remove from tins. Cool completely.

Filling

Combine chocolate, cocoa, milk and butter in small saucepan. Melt over low
heat. Mix until smooth. Cool. Beat in icing sugar to give consistencey of
icing. Pipe about 1 tablespoon of filling into each tart.

Note: YOu can spoon the filling in to the centre, but it looks nicer when
piped.

Home Cookin 4.9 Chapter: Recipes From Thibeault's Table

Peanut Butter Buckeyes
======================
Source: MaryJane

1/2 cup sof margarine

1 pound box powdered sugar

2 cups peanut butter, smooth or crunchy

2 cups rice Krispies

Mix well and shape into 1/2 inch balls.

Melt 12 oz semi sweet chocolate. Dip in warm chocolate mixture. Can be frozen

NOTE: This recipe originally called for melting pariffin wax with the chocolate. I have made these often and NEVER used the wax.

Home Cookin 4.9 Chapter: Recipes From Thibeault's Table

Shortbreads
===========

300 degrees for 45 - 50 minutes
1/2 c butter
pinch salt
pinch baking soda
1/4 c fruit sugar,(Same as Berry sugar or very fine granulated sugar)
1 c flour
sugar to dredge
. Mix together Flour, salt and baking soda.

Cream butter and fruit sugar. Add flour mixture and mix well.

Pat firmly into round cake pan. Use tines of fork to make a decorate edge
around the outside of the dough. Now use fork to poke holes all over
surface. (This stops the shortbread from rising up during baking.. Bake in
low oven until just starting to colour. Should not brown.

Remove from oven and sprinkle with fine sugar. Let sit 5 minutes and then
Cut into wedges while still warm. Do not remove shortbread wedges from pan
until cool.

Note:

This recipe can be doubled and baked in a rectangle pan, and cut into
fingers rather than wedges.

Home Cookin 4.9 Chapter: Recipes From Thibeault's Table

Silly Toffee Squares.
====================
Source: Patty
1/2 flour
3/4 cup rice krispies cereal
1/4 tsp baking soda
pinch salt
1/3 cup packed brown sugar
1/3 cup butter melted
1 can sweetened condensed milk
1/2 c butter
1/2 c firmly packed brown sugar
1/2 cup chocolate chips semi sweet
1 1/4 cup Rice Krispies cereal .
caramel layer. Chill and cut into squares.
.
. Combine first 6 ingredients and press into 8" square pan and bake at 350
for 10 minutes
In heavy saucepan combine condensed milk, 1/2 cup butter and 1/2 cup brown
sugar. Bring to a boil and simmer for 5 minutes, stirring continuously.
(this burns easily to watch carefully) Remove from heat and pour over baked
crust.
Melt chocolate chips over low heat. Stir in remaining cereal until well
coated. Using two forks spread over caramel layer. Chill and cut into
squares.

Home Cookin 4.9 Chapter: Recipes From Thibeault's Table

Brownies - Decadent Brownies
============================
1 Cup butter
20 Ounces chocolate
1-1/2 Cups sugar
Pinch of salt
4 eggs
1 Cup flour
vanilla to taste
1 Cup toasted pecans
   
.

  Melt chocolate and butter in microwave bowl. Beat in sugar and salt Beat
in eggs add vanilla Mix in flour Mix in pecans. Pour into rectangle cake pan
that has been lined with tin foil and rubbed with butter. Bake in oven at
350 for approximately 30 minutes. Do not over bake. Should still be soft in
the middle. Put into freezer immediately for 1 hour or until cold. Cut into
8 bars and wrap each in plastic wrap and freeze.

Home Cookin 4.9 Chapter: Recipes From Thibeault's Table

Brownies - Marbled Cream Cheese Brownies
========================================
6 ounces semisweet chocolate
4 tablespoons butter or margarine,
2 tablespoons butter

4 ounces of cream cheese, softened
1 cup granulated sugar, divided
3 eggs, divided
1/2 cup plus 2 tablespoon all-purpose flour
3 teaspoons vanilla, divided.
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup coarsely chopped walnuts or pecans

3/4 cup semisweet chocolate chips
2 tablespoons butter or margarine
3 tablespoons milk
1/2 teaspoon vanilla
1 1/4 cup powdered sugar
(more as needed)
. Preheat oven to 350°F Butter an 8-inch square pan. Melt chocolate and 4
tablespoons of the butter in small heavy saucepan over low heat; set aside.
Mix cream cheese with remaining 2 tablespoons butter in small bowl. Slowly
add ¼ cup of the granulated sugar, blending well. Add 1 egg, the 2
tablespoon flour and 1 teaspoon of the vanilla; set aside. Beat remaining 2
eggs and ¾ cup granulated sugar in large bowl until light. Add the baking
powder, salt and 1/2 cup flour. Blend in chocolate mixture, remaining 2
teaspoon vanilla. Stir in walnuts or pecans. Spread half of the chocolate
mixture in prepared pan. Cover with cream cheese mixture, then spoon
remaining chocolate mixture over the top. Swirl with knife or spatula to
create a marbled effect. Bake 30 to 35 minutes or until set in center. 1)o
not overbake. Meanwhile, prepare Icing. Cool brownies 5 minutes, then spread
icing evenly over the top. Cool completely in pan on wire rack. Cut into
2-inch squares.

Makes 16 brownies

Icing

Combine chocolate chips, butter, milk in a bowl and melt in the microwave.
Stir until smooth and add vanilla. Add powdered sugar; beat until glossy and
easy to spread.

Home Cookin 4.9 Chapter: Recipes From Thibeault's Table

Graham Cracker Chewies
======================
These are amazingly good and simple to make. They are a nice alternative to brownies.

Recipe from the Nantucket Open House Cookbook.

Crust

1 1/3 cups graham cracker crumbs
1 tablespoon sugar
1/2 cup butter, at room temperature
2 tablespoons all purpose flour

Topping

1 1/2 cups packed brown sugar
1/2 cup chopped pecans
1/3 cup graham cracker crumbs
1/2 teaspoon salt
1/4 teaspoon baking powder
1 teaspoon vanilla extract
2 large eggs beaten
. Preheat oven to 350°

Prepare the crust: Mix the graham cracker crumbs, sugar, butter and flour in
a mixing bowl until moist and crumbly. Press the mixture firmly and evenly
in the bottom of a 9 inch square baking pan. Bake until lightly browned,
about 20 minutes.

Prepare topping: Stir all the ingredients together until blended. Spread
the topping over the baked crust and bake for 20 minutes. Let cool
completely, then cut into 16 squares.

Home Cookin 4.9 Chapter: Recipes From Thibeault's Table

Shortbread Tarts with Lemon Filling
===================================
Source: Appeal Magazine

Shortbread crust

1 cup butter softened
1/2 cup icing sugar
1 1/2 cups all-purpose flour
1 Tablespoon Cornstarch

Filling

1/2 cup fresh squeezed lemon juice
1 Tablespoon grated lemon zest
1 cup granulated sugar
3 eggs well beaten
1/2 cups butter at room temperature
. Preheat oven to 325°F. Combine shortbread ingredients in the bowl of an
electric mixer. Mix to form dough. Divide dough into 24 pieces. Pat each
portion of dough into a 1 1/2" (4 cm) tart tin, using your fingers to shape
it into a shell. Prick the bottom of each tart with a fork. Bake 10
minutes and then prick bottoms again as the shells puff up. Bake an
additional 10 minutes. Remove from oven and allow tarts to cool on a wire
rack before filling.

To prepare lemon filling, combine juice and zest in a double boiler. Whisk
in sugar, eggs and butter, blending well. Place over gently boiling water
and whisk constantly until mixture thickens. Cool before using to fill tart
shells. Lemon filling can be prepared ahead of time and stored in the
refrigerator.

(Note: I did not cook using a double boiler. I added the juice, zest,
sugar and butter to the pot and brought to a boil. Then I beat the eggs
and added some of the hot mixture to the eggs to temper before adding this
egg mixture to the pan. I continued to stir over low heat until the mixture
thickened.)

Home Cookin 4.9 Chapter: Recipes From Thibeault's Table

O'Henry Bars
============
Source: One of Patty's recipes

18 Graham wafers
1 cup brown sugar
1/2 cup butter
1/2 cup milk
1 cup graham wafer crumbs
1 cup shredded coconut
1/2 cup chopped walnuts/pecans

Icing

2 tablespoons butter (softened)
1 1/2 cup icing sugar
1/2 teaspoon vanilla
2 to 3 tablespoons milk
. Light grease an 8 inch square pan. Line with 9 graham crackers. Set aside

In small sauce pan, combine brown sugar, butter and milk. Bring to a boil,
reduce heat and simmer 2 minutes, stiring often. Remove from heat. Stir in
crumbs, coconut and nuts until well mixed. Pour over wafters in pan,
spreading evenly. Arrange another layer of wafers on top of filling and set
aside.

Icing

Combine softened butter, icing sugar, vanilla and enough milk to creat a
spreading consistency. Spread over bars, cover loosely and refriderate
until firm. Several hours or overnight.

Every year I try at least one new recipe. I see lots of inspiration in what members have posted here already. The recipes below are regulars on our Christmas plate. All freeze well, though the Chocolate Sparklers are too delicate to freeze baked.

Sorry for the formatting glitches. I'm fighting with my recipe software.

This first recipe is my own compilation of several different variations.

Alsatian Christmas Cookies (Himmelgestirn - "Little Stars from Heaven")

1/2 pound unsalted butter, room temperature
1 cup sugar
1 3/4 cups flour
8 ounces almonds, ground
4 1/2 ounces candied orange zest, finely minced
3 teaspoons ground cinnamon
1 egg
1/2 teaspoon rose water or lemon juice
1/8 teaspoon salt
1 egg yolk, beaten
Sugar and ground almonds for garnish

1. In a bowl, cream the butter with the sugar. Blend until fully integrated. Gradually beat in the flour, then add the rest of the ingredients. Mix thoroughly.

2. Knead the dough well, then cover with a damp cloth and refrigerate overnight.

3. Set oven at 400ºF. Place the chilled dough on waxed paper and roll out to 1/4-inch thickness. Using cookie cutters or a knife, cut the dough into various Christmas-shaped cookies. Brush the tops with beaten egg, and sprinkle with sugar and ground almonds.

4. Arrange the cookies on buttered and floured baking sheets and bake them for 10 minutes. Yields about 60 cookies.

I used rose water and ran the candied orange through my VitaMix until it was almost a fine powder so that the orange permeated the cookies. I use a star-shaped cutter, but these cookies are delicate and require very careful handling. Other shapes would be easier to transport.

This next recipe can be found on the Epicurious site. It makes a huge batch, freezes beautifully and keeps well fresh also.

Chewy Pecan Diamonds

Crust
1 3/4 cups all purpose flour
2/3 cup powdered sugar
1/4 cup cornstarch
1/2 teaspoon salt (I used 1/8 teaspoon)
3/4 cup chilled unsalted butter (1 1/2 sticks) cut into 1/2-inch pieces

Topping
1 1/4 cups golden brown sugar, packed
1/2 cup light corn syrup
1/4 cup unsalted butter
1/2 cup whipping cream
2 teaspoons vanilla extract

1. For crust: Preheat oven to 350°F. Line 13x9x2-inch baking pan with foil, leaving 1-inch overhang on all sides. Butter foil. Blend flour, powdered sugar, cornstarch and salt in processor. Add butter and process until mixture begins to clump together. Press dough evenly onto bottom of foil-lined pan. Bake crust until set and light golden, about 25 minutes. Remove from oven. Let stand while preparing topping. Reduce oven temperature to 325°F.

2. For topping: Stir brown sugar, corn syrup and butter in heavy medium saucepan over medium-high heat until sugar dissolves and mixture boils; boil 1 minute. Add pecans and cream; boil until mixture thickens slightly, about 3 minutes. Stir in vanilla. Pour hot topping over warm crust. Bake nut-topped crust until caramel is darker and bubbles thickly, about 20 minutes. Transfer pan to rack. Cool completely in pan (topping will firm up).

3. Lift foil out of pan onto cutting board. Using heavy sharp knife, cut crust with nut topping into 1 1/2x1-inch diamonds.(Can be made 1 week ahead. Store between sheets of waxed paper in airtight container at room temperature.)

This recipe is from "Chocolate Desserts" by Hermé and Greenspan.

Chocolate Sparklers

2 3/4 cups all-purpose flour
1/3 cup unsweetened cocoa
pinch ground cinnamon
pinch salt
2 1/2 sticks unsalted butter, room temperature
1/2 cup granulated sugar
2 tablespoons granulated sugar
1/4 teaspoon vanilla
1 egg yolk
granulated sugar, for coating

1. Sift the flour, cocoa, cinnamon and salt together and keep close at hand. Place the butter in a mixer fitted with the paddle and beat on medium speed to soften it. Gradually add the sugar and vanilla and continue to beat, scraping down the sides of the bowl as needed, until the mixture and smooth and creamy but not airy.

2. Reduce the mixer speed to low and add the flour mixture, blending only until the ingredients are just combined - no more. Alternatively, you can remove the bowl from the mixer and stir the flour into the dough with a rubber spatula. The point is to mix the dough as gently as possible - this light touch is what will give the cookies their characteristically crumbly texture.

3. As soon as the last of the flour is no longer visible, divide the dough in half, shape each half into a ball, wrap the balls in plastic and chill for 30 minutes.

4. Working on a smooth surface, form each piece of dough into a log about 1 1/2 inches thick and 7 1/2 inches long. To get a solid log, one without a hole in the center, use the heel of your hand to gently flatten the dough, then flatten the dough lightly each time you fold it over on itself to make the log. Assured that the log is solid, you can roll it gently under your palms to smooth it out.

5. Wrap the logs in plastic and chill for 1-2 hours. (The dough can be wrapped airtight and stored in the freezer for up to 1 month.)

6. Position the racks to divide the oven into thirds and preheat to 350. (Note: Consider next time dropping to 325°
instead.) Line 2 baking sheets with parchment paper and set them aside.

7. In a small bowl, whisk the egg yolk until it is smooth and liquid enough to use as a glaze; keep it close at hand. Spread some sugar out on a piece of wax paper.

8. Remove the logs of dough from the refrigerator; unwrap them, brush them very lightly with a small amount of the egg
yolk. Roll the logs in the sugar, pressing gently on the sugar to get it to stick if necessary. (Note: I used the large crystal decorative sugar.) Then, using a sharp slender knife, slice each log into cookies 1/2 inch thick.

9. Arrange the cookies on the baking sheets, leaving about an inch of space between each one and bake for 15-18 minutes. (Note: I found 13 minutes enough. Also consider chilling again on sheets before baking.) Rotate the pans
front to back and top to bottom at the midway mark, baking until the cookies are just firm to the touch. Transfer the
cookies to racks to cool to room temperature.

10. Baked cookies can be stored in an airtight container at room temperature for 3-5 days. (Never last that long.)

The last time I baked these I froze one roll wrapped in Saran. When it was solid I vacuum sealed the roll. It kept well over a month. I took out the roll, thawed it and rolled the roll in sugar. I had better luck not using the egg wash.

This recipe comes from the Woodlawn Plantation. It is my very favorite ginger cookie.

Woodlawn Ginger Cakes

3/4 cup butter
3/4 cup shortening
2 cups granulated sugar
2 eggs
1/2 cup unsulphured dark molasses
4 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons cinnamon
2 teaspoons cloves
2 teaspoons ginger
3/4 cup coarse or granulated white sugar for topping

1. Beat butter and shortening until soft. Slowly add and beat in the 2 cups of granulated sugar. Beat in the eggs and molasses.

2. In a second bowl sift flour, baking soda, cinnamon, cloves and ginger; add to creamed mixture, mixing well. Dough will be soft.

3. Refrigerate for about 1 hour or until dough is firm.

4. Preheat oven to 375 degrees. Roll dough into 1-inch balls the roll each in the coarse sugar. Place balls about 3 inches apart on lightly greased cookie sheets. Bake 10-12 minutes, or until slightly cracked on top. Watch carefully toward the end of the cooking time so they don't burn on the bottom. Cool slightly and remove to a wire rack to cool completely.

Yields 60 2-inch cookies.

Another recipe I recommend very highly is "Lora Brody's Rugelach" in Rose Levy Berenbaum's "Rose's Christmas Cookies."

Carol

Carol

Jam Thumbprints

3/4 pound (3 sticks) unsalted butter, at room temperature
1 cup sugar
1 teaspoon pure vanilla extract
3 1/2 cups all-purpose flour
1/4 teaspoon kosher salt
1 egg beaten with 1 tablespoon water, for egg wash
7 ounces sweetened flaked coconut
Raspberry and/or apricot jam

Preheat the oven to 350 degrees F.
In an electric mixer fitted with the paddle attachment, cream together the butter and sugar until they are just combined and then add the vanilla. Separately, sift together the flour and salt. With the mixer on low speed, add the flour mixture to the creamed butter and sugar. Mix until the dough starts to come together. Dump on a floured board and roll together into a flat disk. Wrap in plastic and chill for 30 minutes.

Roll the dough into 1 1/4-inch balls. (If you have a scale they should each weigh 1 ounce.) Dip each ball into the egg wash and then roll it in coconut. Place the balls on an ungreased cookie sheet and press a light indentation into the top of each with your finger. Drop 1/4 teaspoon of jam into each indentation. Bake for 20 to 25 minutes, until the coconut is a golden brown. Cool and serve.

Lori

* Exported from MasterCook *

Poppers Lemon Bars

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Crust:
1 cup butter -- no substitutions!
2 cups flour
1/2 cup powdered sugar
Filling:
4 eggs
2 cups granulated sugar
1/3 cup lemon juice
lemon zest from 1 lemon
1/4 cup flour
powdered sugar to sprinkle over top

Mix crust ingredients till they resemble small clumps (I used the food processor). Pat FIRMLY into a greased 9x13 pan. Bake 15 minuters at 325 degrees.

While baking:
Mix together the eggs, sugar, lemon juice and zest, and the 1/4 c. flour. Mix well. You can also put this into a blender if you want.
Pour into baked crust.
Bake for another 25 minutes at 325 degrees. Cool and sift power sugar on top. cut, eat and enjoy.

Source:
"Adapted from a recipe at www.thathomesite.com recipe exchange forum"

- - - - - - - - - - - - - - - - - - -

* Exported from MasterCook *

LYDIA'S AUSTRIAN RASPBERRY SHORTBREAD

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound unsalted butter -- (4 sticks) slightly softened
4 egg yolks
2 cups granulated sugar
4 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup raspberry jam -- at room temperature
1/4 cup confectioners' sugar

Cream the butter in a mixer fitted with a paddle attachment (or using
a hand mixer) until soft and fluffy. Add the egg yolks and mix well.

Mix the granulated sugar, flour, baking powder, and salt together. Add
to the butter and egg yolk mixture and mix just until incorporated and
the dough starts to come together. Turn the dough out onto a floured
work surface and form into two balls. Wrap each ball in plastic wrap
and freeze at least 2 hours or overnight (or as long as a month, if
you like).

Heat the oven to 350 degrees.

Remove one ball of dough from the freezer and coarsely grate it by
hand or with the grating disk in a food processor into the bottom of a
9x13-inch baking pan or a 10-inch tart pan with a removable bottom.
Make sure the surface is covered evenly with shreds of dough.

With the back of a spoon or a flexible spatula, spread the jam over
the surface, to within 1/2 inch of the edge all the way around. Remove
the remaining dough from the freezer and coarsely grate it over the
entire surface.

Bake until lightly golden brown, 30 to 40 minutes. As soon as the
shortbread comes out of the oven, dust with confectioners' sugar. Cool
on a wire rack, then cut in the pan with a serrated knife.

Makes 12 to 16 large bars. (I cut them into 2x2" squares and got way
more than 12, they are really rich!)
This recipe came from a book called:

Butter Sugar Flour Eggs, by Gale Gand, Rick Tramonto, and Julia Moskin

Posted to Frozen Assets on 10-27-02 by ceri.mccarron@nara.gov

- - - - - - - - - - - - - - - - - - -

NOTES : When we were taking our baby steps as chefs, one of our favorite
teachers was Lydia, queen of the soup pots at the Strathallen Hotel in
Rochester, New York. She grew up in Austria, so, of course, she knew
plenty about baking. When we got to work in the morning, we'd taste
that day's "zoop" (as she'd say in her strong accent), then watch as
she demonstrated family baking recipes like this one. Grating the
frozen shortbread dough into the baking pan gives it a lighter, more
open texture; adding a middle layer of raspberry jam makes it
stunningly delicious. For a chocoalte-raspberry shortbead, substitute
1 cup cocoa for 1 cup of the flour.

1 lb. soft butter
1 cup powdered sugar
1 cup walnuts -- chopped fine
3 1/2 cups sifted flour
1 tsp. vanilla
Powdered sugar

Whip butter with mixer. Continue mixing at low speed and add 1 cup powdered sugar,
walnuts, then the flour, a few tablespoons at a time. Add vanilla. Drop cookie batter by
by teaspoonfuls on ungreased cookie sheet.

The dough is fairly stiff so just roll the batter in little balls and then press down with a
glass or your thumb to shape. Bake 15-20 minutes at 350 degrees. Remove from pan;
sprinkle with a little powdered sugar.

Danish Butter Cookies

1 1/4 cups butter; softened
1 cup granulated sugar
3 egg yolks
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tarter
1 1/2 teaspoons almond or vanilla extract
Some grated lemon rind (optional)
Powdered sugar (optional)

Pre-heat oven to 325°. With an electric mixer, cream butter and sugar together. Beat in egg yolks, one at a time. Combine dry ingredients and stir into butter mixture along with almond or vanilla extract. Roll dough into very small balls, about 1/2-inch diameter. Place on ungreased or parchment paper lined baking sheet and press dough with a glass dipped in sugar or carefully use your fingers. Bake for 15 minutes. Remove from cooking sheet immediately and sift powdered sugar over the top. Cool completely and dust with powdered sugar again. Makes 120 Nilla Wafer size cookies.

Anise Cookies (Springerle)

Sift together and set aside:
4½ cups sifted cake flour
1 teaspoon baking powder
Beat until thick and piled softly:
4 eggs
(One-fiurth tsp. oil of anise added to the eggs at this time
can substitute for the anise seeds that are to be sprinkled
on the cookie sheet.) Add gradually, beating until thoroughly
mixed: 3½ cups (1 lb) sifted confectioners' sugar
4 teaspoons grated lemon peel
Beat in dry ingredients in fourths, mixing thoroughly. Chill
dough in fridge until firm enough to handle easily (abt. 1 hr.)
Lightly grease cookie sheets and sprinkle with Anise seeds.

Roll dough ½" thick on lightly floured surface, Press lightly floured
springerlie rolling pin into dough, rolling carefully to make clear
designs; or press mold down firmly. Brush surface gently with soft
brush to remove any excess flour. Cut cookies apart. With spatula,
gently lift onto the cookie sheets. Cover with waxed paper and let
them stand overnight.
Bake at 350°F. for abt. 20/30 min., or until slightly browned.
With a spatula, remove at once to cooling racks. When
thoroughly cooled, store in a tightly covered jar for 1 or
2 weeks before using. (Storage period develops flavor and characteristic
consistency. Cookies will keep for m,onths.) Abt. 2½ dozen cookies

P.S. I used both the oil of anise and the seeds in my cookies.
The carved springerlie rolling pin or mold are available in most supply
houses. The finished cookie is pale and shell-like....especially good served
to your guests with a glass of wine, coffee, or just a plain glass of milk
of milk for dunking. It's a German or Viennese cookie usually served at
Christmas time.

Madeleines

2 large eggs
2/3 cup sugar
1 teaspoon vanilla extract
1/2 teaspoon grated lemon peel
pinch salt
1 cup all-purpose flour
10 tablespoons (1 1/4 sticks) unsalted butter, melted, cooled slightly
powdered sugar

Preheat oven to 375°F. Generously butter and flour pan for large madeleines (about 3x1 1/4 inches). Using electric mixer, beat eggs and 2/3 cup sugar in large bowl just to blend. Beat in vanilla, lemon peel and salt. Add flour; beat just until blended. Gradually add cooled melted butter in steady stream, beating just until blended.

Spoon 1 tablespoon batter into each indentation in pan. Bake until puffed and brown, about 16 minutes. Cool 5 minutes. Gently remove from pan. Repeat process, buttering and flouring pan before each batch. (Can be made 1 day ahead.)

Dust cookies with powdered sugar.

Bon Appetit, January 2000

-------------------------------------

Almond Biscotti

1 cup sugar
2 1/2 cups flour
3/4 cup oil
3 eggs
1 1/2 teaspoons vanilla
2 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup chopped almonds (toasted)

Cream together oil, sugar, eggs and vanilla. Add flour and baking powder. Mix well. Add almonds. Let stand 20 minutes. Grease cookie sheet (cooking spray)

Spoon batter onto cookie sheet. Form into logs. Bake at 350 degrees F for 15 to 20 minutes or until golden. Remove from oven. Slice and turn biscotti on its side. Return to oven for about 10 to 12 minutes.

Sift together and set aside:
2C flour
1/2 C sugar
1/2 tsp salt

Cream:
1/2 lb. butter
2 tsp. vanilla

Finely chop 2 cups nuts (I usually use walnuts)

Mix everything together, shape into 1/2 inch balls and bake @ 350 for 40 minutes (I have a feeling this is a mistake in my recipe - I usually take then out a little earlier than that, when they're done - my husband is always asking me how long something is supposed to cook and I just say "unitl it's done" and I'm afraid these are one of those things)

While the cookies are still hot (as hot as you can stand to touch), roll half of them in powdered sugar and half in chopped nuts.

If you're making the frosted brownies, I have a really simple way to decorate them for Christmas (I use it for fudge): Squeeze green icing through a star tube in the center of each brownie, then add one of those red cinnamon drop things - it looks just right for Christmas.

I have never understood the mind set of someone that won't share a recipe. The lady in question probably didn't want to give you the recipe because she didn't really make the cookie dough. Probably used this recipe that uses a roll of pillsbury refrigerated cookies.

The F.U.N. Place Recipe Box Archives
Peanut Butter Cup Cookies

Buy a bag of small Reeses Peanut Butter Cups, or better yet, get the $2 bag from walmart, and a roll of refrigerated sugar cookie dough, the stuff in the dairy case in the plastic tube.

Make little balls, about an inch in diameter, out of the cookie dough. Place one ball in each cup of a mini muffin tin. Then, unwrap the peanut butter cups and push one cup into each dough ball.

Bake at the recommended temperature for the cookies for about 10 minutes, or when the cookie part starts to brown.

I heard this in chat one night and it works GREAT and it is foolproof. They are SO good! they taste a lot like the kiss cookies but are much easier to make.

Posted by Joan on December 09, 1997

And at church! I have to confess that sort of thing really brings out my competitive spirit. It's go home and re-create that recipe, only better.

I thought I would share one of my year-round T and T's, a Walnut Shortbread from Alice Medrich's "Cookies and Brownies". If you love shortbread and want to try a variation, this is definitely worth considering. Medrich came up with a very unique shortbread method, one which is so easy and convenient for the holiday season but which also produces excellent results.

Believe it or not, I have even shipped this shortbread to Scotland. Talk about carrying coals to Newcastle.

Walnut Shortbread

12 tablespoons unsalted butter
6 tablespoons sugar
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/2 cup walnut pieces (I toast them.)
2 teaspoons extra sugar for sprinkling after baking

Will fill a 9-inch round or 8-inch square or 9 1/2-inch fluted tart pan. (I use one of those ceramic shortbread pans with incised designs - this recipe works perfectly.)

Cut the butter into chunks and melt it in a large saucepan over medium heat. Remove from the heat and stir in the sugar, vanilla and salt.

Pulse nuts and flour in a food processor until the nuts are finely ground. (Could grind the nuts in a blender or by hand and mix with the flour.)

Add the flour and nut mixture to the butter mixture. Stir just until incorporated. Pat and spread the dough evenly in the pan. Refrigerate for at least 2 hours or overnight.

Preheat the oven to 300°. Position a rack in the lower third of the oven. Bake the shortbread for 65-75 minutes (a few minutes less if using the tart pan), or until well-browned and dark brown at the edges. Remove from the oven and sprinkle with sugar. While still hot, use a thin sharp knife to cut the shortbread into wedges, oblongs or squares. May be stored airtight for at least 1 month.

Medrich also shares this tip. If you discover your shortbread is underbaked (crunchy at the edges and doughy in the middle), put all the pieces on a cookie sheet and return to the oven for 15 minutes at 300°F.

(If you like this method, for plain shortbread increase flour to 1 1/2 cups and delete the nuts.)

Carol

My recipe is slightly different -- I don't roll the dough into balls. Instead, I cut 1/4" slices, then cut those cross-wise in half. I put each half in a cup of a mini muffin pan (without rolling or otherwise re-shaping) and bake. After baking, I remove from oven, press a peanut butter cup in the middle, and return to oven for 1 minute. Let cool a little before removing or they will break apart. Believe me, they are a huge hit. I have also made them with made-from-scratch peanut butter cookie dough and needless to say they are terrific.

All your cookie recipes sound incredible!!! I will post some recipes soon.

Jen

I've had those peanut butter cups baked into brownies in a mini muffin pan. Those were excellent also!

Carol, I love shortbreads and your walnut recipe sounds wonderful. Definitely a must try. Thanks

Ann

Ann, I love shortbread. If anyone wants to start a fan club, I'm there.

I didn't have time earlier to post it, but has anyone tried Regan Daley's Butter-Toffee Crunch Shortbread from "In the Sweet Kitchen"? It is the most incredibly rich brown sugar shortbread variation. I don't make it often; I have to be sure I have lots of recipients lined up first so I don't keep too much in the house. It's deadly to diets.

BUTTER-TOFFEE CRUNCH SHORTBREAD

Makes 50 3-inch fingers

"Awfully impressive, and dead easy, this is just a good basic brown sugar Scottish shortbread recipe, enhanced with butterscotch and toffee bits. As with any shortbread, the quality and freshness of the butter and flour make all the difference in the flavour and texture. Use the best, and make sure they're fresh. This makes a large batch, perfect for giving, and the shortbread keeps very well in airtight tins. If desired, the recipe can be reduced by half."

2-1/3 cups all-purpose flour
2/3 cup rice flour, or substitute cornstarch if rice flour is unavailable
1/2 teaspoon salt
1-1/2 cups (3/4 pound) fresh unsalted butter, at room temperature
6 tablespoons fruit sugar or superfine sugar
6 tablespoons tightly packed light brown sugar
3/4 cup miniature butterscotch chips
2/3 cups English toffee pieces for baking such as Skor Bits (available in the baking sections of most supermarkets)
Additional unsalted butter for greasing pan

Preheat the oven to 325° F. Butter the bottom and sides of a 9 x 13-inch metal baking pan. Line the bottom and up the two long sides with a piece of parchment paper. Leave about a 1-inch overhang over the sides to make removing the cooled shortbread easier. Sift the all-purpose and rice flour together with the salt and set aside.

In the bowl of an electric or stand mixer fitted with the paddle attachment, or in a large mixing bowl with a wooden spoon, beat the butter until very smooth. Gradually add the sugars and cream the mixture until it is very light and fluffy. If using a mixer, transfer the creamed butter-sugar mixture to a large mixing bowl. Add the flour mixture, about 1/2 cup at a time, fully incorporating each addition before adding the next. Use your fingers to knead the final portion of dry ingredients into the dough, keeping your palms off the dough as much as possible, so the warmth doesn't turn the butter oily. When the last of the flour is fully blended, add the butterscotch and toffee bits and knead them into the dough until they are evenly distributed. I should warn you at this point, that this dough now smells better than any cookie dough you have ever experienced. Restrain yourself; you will do yourself no favors devouring the entire mess at this point, and the baking doesn't take that long.

Press the dough firmly into the prepared pan and use the back of a metal spoon to smooth the surface. Prick the dough all over with a fork and set the pan in the center of the oven. Bake the shortbread for about 45 minutes, then prick the dough again to release any trapped air. Return the pan to the oven for another 15 to 30 minutes, or until the edges are light golden brown, and the center feels just firm to the touch.

The shortbread will set to a very firm biscuit as it cooks, so it must be cut while it is still warm. Cool the pan on a wire rack for 7 to 8 minutes, then run a sharp paring knife around the outside of the dough to loosen the edges. Make two long cuts in the shortbread, dividing it evenly into three rectangles, each cut beginning and ending at a short side of the pan. Cutting from long side to long side, cut the rectangles into about ¾-inch wide fingers, wiping the knife on a clean towel between each cut, as it gets sticky and can pull and tear the cooling shortbread.

Leave the fingers to cool completely in the pan, then re-cut and transfer them to airtight tins. This shortbread can be frozen before or after it is baked. Freeze the dough pressed into the prepared pan, well wrapped with plastic and aluminum foil. Thaw overnight in the refrigerator, without disturbing the wrapping, and bake directly from the refrigerator. The baking time may have to be increased by a few minutes to compensate for the chilled dough. Freeze the cooled fingers in airtight bags or containers, layering between sheets of waxed or parchment paper and wrapping the whole tin or container with aluminum foil. Thaw the entire package, without removing the wrapping, at room temperature for 6 to 8 hours.

I haven't previously frozen the dough, but I do intend to do that this year. Very handy for the holidays.

Carol

==============================

These are one of the favorite must-have cookies in my husband's family. I don't know the original source, but his family has been making them for many years.

Walnut Acorn Cookies

4-5 dozen

1 cup melted butter
3/4 cup brown sugar, firmly packed
1 cup finely chopped walnuts
1 tsp. vanilla
2-3/4 cups sifted all-purpose flour
1/2 tsp. baking powder
1 cup (6 oz.) semi-sweet chocolate chips

Stir together butter, brown sugar, 3/4 cup walnuts, and vanilla. Sift flour with baking powder and stir into butter mixture; blend well.

Shape cookies by pressing dough lightly into teaspoon, then drop shaped dough from spoon onto ungreased cookie sheet. The cookies should have the shape of the spoon -- wider at one end and a little pointed at the other end, like an acorn.

Bake in 375° oven about 13 minutes, until light golden brown. Cool.

Melt chocolate over warm water. Dip large end of cookie in melted chocolate, then in remaining walnuts. Cool on wax paper. Store in air-tight containers.

Note: It doesn't hurt to have some extra chopped nuts in case you begin to run out while dipping the cookies.

==============================

Oatmeal Thumbprints

source: The Best of Sunset Cookies
(A magazine-like book I purchased at the grocery store just before Christmas last year)

About 36 cookies

1 cup (1/2 lb.) butter, at room temperature
1/2 cup firmly packed brown sugar
1 large egg, separated
1-1/2 teaspoons vanilla
1 cup all-purpose flour
2 cups rolled oats
1-1/2 cups finely chopped walnuts
About 1 cup fruit jam

In a bowl, with an electric mixer on high speed, beat butter, brown sugar, egg yokk, and vanilla until smooth. Stir or beat in flour and oats until well blended.

In a small bowl, beat egg white and 2 teaspoons water to blend. Put walnuts in a shallow bowl. Shape dough into 2-teaspoon-size balls and dip in egg white mixture; shake off excess, then roll in wallnuts. Place 1 inch apart on buttered or cooking parchment-lined 12- by 15-inch baking sheets. Press your thumb into theh center of each cookie to make a 1/2-inch deep indentation.

Bake cookies in a 300° oven until lightly browned, about 15 minutes; if baking more than one pan at a time, switch pans positions halfway through baking.

Carefully fill each indentation with about 1 teaspoon jam (if indentations have disappeared, make them again with theh rounded end of a wooden spoon). Return to oven and bake until cookies are golden brown and jam has melted, about 15 minutes longer. With a wide spatula, transfer cookies to rackes to cool completely.

MY NOTES: These cookies are very attractive on a platter. It's also nice to use more than one color of jam, such as apricot and raspberry, to provide more color.

Jen

Here are more contributions in case anyone is interested:

COOKIELADY'S FILLED CHOCOLATE COOKIES

1 cup sugar
1 cup brown sugar, packed
1 cup butter or margarine, softened
2 eggs
1 tsp. vanilla extract
2-1/2 to 3 cups all-purpose flour
1 cup baking Cocoa
1 tsp. baking soda
60 pieces of Rolos, Caramel Cups, Mint Cups, or Reese’s Cups
White or chocolate almond bark coating

Cream sugars and butter. Add eggs and vanilla and mix well. Add cocoa then the flour and soda. Chill at least 30 minutes. Roll dough into walnut-sized balls. Then press candy piece into dough and roll it in your hand; the dough will wrap around the candy. Bake at 375º F. for 10-12 minutes, until candy piece has melted pretty much in center of dough. Upon removing from oven, gently press down remaining candy bump. Cool and top with candy coating.

Donna's Notes: This is how I tell the difference between the different fillings and to give the people eating them a clue. The caramel ones I dip the raw cookie ball in a mixture of chopped pecans and sugar. Then I swish some white candy coating on them after baking. The peanut butter ones I put a dab of peanut butter on top of the baked cookie, then swish chocolate candy coating on top of that. The mint ones I melt white candy coating and then tint it green. I then swish that on top of the mint ones.

By swishing, I mean I take a fork, dip it in the melted chocolate, then scrape or swish over top of the cookies. No true design...just splashes.

CHERRY NUT NUGGETS
(**these look really pretty on my cookie platters!)

1 cup shortening
1 pkg. (3 oz.) cream cheese softened
1 cup sugar
1 egg
1 teaspoon almond extract
2-1/2 cups flour
1/2 tsp. salt
1/4 tsp. baking soda
1-1/3 cups finely chopped pecans
Maraschino cherries, drained & halved

Cream shortening and cream cheese together, gradually add sugar, beating until light and fluffy. Add egg and almond extract. Beat well. Combine flour, salt and soda. Stir into creamed mixture. Chill dough at least one hour. Shape dough into 1-inch balls. Roll in pecans and place on ungreased cooking sheets. Gently press a cherry half into the center of each cookie. Bake at 350° F. for 16 to 18 minutes. Makes about 4 dozen.

(I usually make a batch using green cherries and another batch using red cherries for Christmas.)

Posted by Dona 09-26-98 11:56 AM at Mimi’s Cyber-Kitchen.