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Time to start another Christmas cookie thread.....
Time to start another Christmas cookie thread.....
I've already started my annual Christmas cookie frenzy. I bake for my husband's church cookie sale so I start early and freeze batches of dough and then bake them during the week prior to the sale. (It works great.) Last year I sent them 7 huge trays with 14 varieties. This year I tried a new recipe for Butterscotch Fingers and they are YUMMY!! (I test baked a few which didn't last long.) I may drizzle them with some melted butterscotch and chocolate just to dolly them up a bit but they taste fantastic without it. Let's share again!
Butterscotch Fingers
Ingredients
2 1/3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon salt 1 cup butter, softened
1 cup packed dark brown sugar
1 teaspoon vanilla extract
1 large egg
3/4 cup pecans, chopped
Directions
On waxed paper, combine flour, baking powder and salt.
In a large bowl, with mixer at medium speed, beat butter and sugar until creamy, occasionally scraping bowl with rubber spatula; beat in vanilla, then egg; at low speed, gradually add flour mixture; beat just until blended, occasionally scraping bowl; with spoon, stir in pecans.
Shape dough into a 12" by 3 3/4" by 1" brick.
Wrap brick in plastic wrap and refrigerate at least 6 hours or overnight until firm enough to slice.
Or place brick in freezer about 2 hours.
Preheat oven to 350°.
Grease a large cookie sheet; with sharp knife, cut brick crosswise into 1/8-inch thick slices; place slices, 1 inch apart, on cookie sheets.
Bake cookies 12-14 minutes or until lightly browned around edges.
Transfer cookies to wire rack to cool.
Butterscotch Fingers
Ingredients
2 1/3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon salt 1 cup butter, softened
1 cup packed dark brown sugar
1 teaspoon vanilla extract
1 large egg
3/4 cup pecans, chopped
Directions
On waxed paper, combine flour, baking powder and salt.
In a large bowl, with mixer at medium speed, beat butter and sugar until creamy, occasionally scraping bowl with rubber spatula; beat in vanilla, then egg; at low speed, gradually add flour mixture; beat just until blended, occasionally scraping bowl; with spoon, stir in pecans.
Shape dough into a 12" by 3 3/4" by 1" brick.
Wrap brick in plastic wrap and refrigerate at least 6 hours or overnight until firm enough to slice.
Or place brick in freezer about 2 hours.
Preheat oven to 350°.
Grease a large cookie sheet; with sharp knife, cut brick crosswise into 1/8-inch thick slices; place slices, 1 inch apart, on cookie sheets.
Bake cookies 12-14 minutes or until lightly browned around edges.
Transfer cookies to wire rack to cool.
)Give them a try Connie - they're REALLY good! I just found a recipe for Rice Krispy treats with Nutella in them. I'll have to give those a try too although they can't be frozen....I might make those as a gift to myself when I get the church baking done. Woohoo! I might need cigarette after that little bit of ecstasy.
Well then, here ya go!!
Nutella Rice Krispie Treats
Ingredients:
4 tablespoons (1/2 stick) butter
1 package (10 oz.) regular marshmallows or 4 cups miniature marshmallows
1 cup Nutella
6 cups Rice Krispies cereal
Directions:
Melt butter in a large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat and stir in Nutella until melted.
Add cereal. Stir with a wooden spoon or spatula until well coated. It helps to spray a little nonstick cooking spray on the spoon to keep it from sticking.
Using a sheet of wax paper, evenly press mixture into a 13 x 9-inch pan coated with nonstick cooking spray. Cool and cut into 2-inch squares.
Read more: http://stickygooeycreamychewy.com/2010/ ... z1bq4x975F
Nutella Rice Krispie Treats
Ingredients:
4 tablespoons (1/2 stick) butter
1 package (10 oz.) regular marshmallows or 4 cups miniature marshmallows
1 cup Nutella
6 cups Rice Krispies cereal
Directions:
Melt butter in a large saucepan over low heat. Add marshmallows and stir until completely melted. Remove from heat and stir in Nutella until melted.
Add cereal. Stir with a wooden spoon or spatula until well coated. It helps to spray a little nonstick cooking spray on the spoon to keep it from sticking.
Using a sheet of wax paper, evenly press mixture into a 13 x 9-inch pan coated with nonstick cooking spray. Cool and cut into 2-inch squares.
Read more: http://stickygooeycreamychewy.com/2010/ ... z1bq4x975F
I am not much of a baker, but I made these cookies last year and they were a big hit with my coworkers and family. There's a few extra steps but they are easy to make, look great, and have a very rich buttery flavor. The recipe is from Fine Cooking magazine.
Creme Brulee Cookies
3 cups (13-1/2 oz.) unbleached all-purpose flour
2 tsp. baking powder
1 tsp. table salt
8 oz. (1 cup) unsalted butter, softened
1-1/2 cups plus 1/3 cup granulated sugar
Seeds scraped from 2 large vanilla beans or 4 tsp. pure vanilla extract
2 large eggs plus 2 large egg yolks
In a medium bowl, whisk the flour, baking powder, and salt.
In a stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth, about 1 minute. Add 1-1/2 cups of the sugar and the vanilla seeds or extract and beat on medium speed until well blended, about 2 minutes. Add the eggs and yolks one at a time, mixing until blended after each addition. Add the flour mixture and mix on low speed until just blended, about 1 minute.
Turn the dough out onto a large piece of plastic wrap. Using the plastic as an aid, gently knead into a smooth dough (the dough will be soft). Shape into a 12-inch round log about 3 inches in diameter and wrap in the plastic. Cut an empty paper towel roll open. Gently rest the dough in the roll and refrigerate until chilled and very firm, about 4 hours. (The dough may be refrigerated for up to 3 days or frozen for up to 1 month.)
Position a rack in the center of the oven and heat the oven to 350°F. Line 2 or more cookie sheets with parchment or nonstick baking liners. Put the remaining 1/3 cup sugar in a small bowl.
Cut the dough into slices about 1/4 inch thick. Gently press one side of each cookie into the sugar to coat completely. Arrange the cookies sugar side up about 1 inch apart on the lined cookie sheets. Save the rest of the sugar for decorating the cookies. Bake, one sheet at a time, until golden-brown, 11 to 14 minutes. Let the cookies cool on the sheet for about 5 minutes and then transfer them to a rack to cool completely. (The cookies can be stored in an airtight container at room temperature for up 3 days before proceeding.)
Dip the sugared side of the cookies into the remaining sugar. Arrange the cookies sugar side up on a flameproof work surface. Pass the flame of a small kitchen torch over the cookie tops until evenly caramelized. Let cool completely, about 3 minutes, before serving.
Creme Brulee Cookies
3 cups (13-1/2 oz.) unbleached all-purpose flour
2 tsp. baking powder
1 tsp. table salt
8 oz. (1 cup) unsalted butter, softened
1-1/2 cups plus 1/3 cup granulated sugar
Seeds scraped from 2 large vanilla beans or 4 tsp. pure vanilla extract
2 large eggs plus 2 large egg yolks
In a medium bowl, whisk the flour, baking powder, and salt.
In a stand mixer fitted with the paddle attachment, beat the butter on medium speed until smooth, about 1 minute. Add 1-1/2 cups of the sugar and the vanilla seeds or extract and beat on medium speed until well blended, about 2 minutes. Add the eggs and yolks one at a time, mixing until blended after each addition. Add the flour mixture and mix on low speed until just blended, about 1 minute.
Turn the dough out onto a large piece of plastic wrap. Using the plastic as an aid, gently knead into a smooth dough (the dough will be soft). Shape into a 12-inch round log about 3 inches in diameter and wrap in the plastic. Cut an empty paper towel roll open. Gently rest the dough in the roll and refrigerate until chilled and very firm, about 4 hours. (The dough may be refrigerated for up to 3 days or frozen for up to 1 month.)
Position a rack in the center of the oven and heat the oven to 350°F. Line 2 or more cookie sheets with parchment or nonstick baking liners. Put the remaining 1/3 cup sugar in a small bowl.
Cut the dough into slices about 1/4 inch thick. Gently press one side of each cookie into the sugar to coat completely. Arrange the cookies sugar side up about 1 inch apart on the lined cookie sheets. Save the rest of the sugar for decorating the cookies. Bake, one sheet at a time, until golden-brown, 11 to 14 minutes. Let the cookies cool on the sheet for about 5 minutes and then transfer them to a rack to cool completely. (The cookies can be stored in an airtight container at room temperature for up 3 days before proceeding.)
Dip the sugared side of the cookies into the remaining sugar. Arrange the cookies sugar side up on a flameproof work surface. Pass the flame of a small kitchen torch over the cookie tops until evenly caramelized. Let cool completely, about 3 minutes, before serving.
It's like looking in your soup and finding a whole different alphabet.
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indianaizzy
- Posts: 51
- Joined: Sun Oct 04, 2009 11:32 am
- Location: indiana
My daughter sent me this recipe and they are thin, crispy and very delicious.
CEREAL COOKIES
1 C butter
1 C brown sugar
1 C sugar
Cream together
Add:
1 egg
Beat, then add:
1C flour
1 tsp. salt
1 tsp. baking powder
Mix, then stir in:
1 C oatmeal
1 C rice crispies
1 C corn flakes
Bake at 350 for 8-10 min. or just until lightly browned on top. Remove from pan with a very thin spatula onto wax paper.
CEREAL COOKIES
1 C butter
1 C brown sugar
1 C sugar
Cream together
Add:
1 egg
Beat, then add:
1C flour
1 tsp. salt
1 tsp. baking powder
Mix, then stir in:
1 C oatmeal
1 C rice crispies
1 C corn flakes
Bake at 350 for 8-10 min. or just until lightly browned on top. Remove from pan with a very thin spatula onto wax paper.
<img border="0" src="http://tickers.TickerFactory.com/ezt/d/ ... t.png"></a>
I am not a baker- but these are worth making-because of the cheese they do not keep. They were the star of our party!!
Tiramisu Sandwich Cookies
Yield: 16 Sandwiched Cookies
Cookie Ingredients:
¾ cup plus 1 Tbsp. sugar, divided
½ tsp. unsweetened cocoa powder
4 oz mascarpone cheese, at room temperature
1 egg
½ tsp. powdered espresso powder
2 tsp. coffee liqueur
1 ¼ cups plus 2 Tbsp. all-purpose flour
1 tsp. cream of tartar
½ tsp. baking soda
¼ tsp. salt
Cheese Filling Ingredients:
4 oz. mascarpone cheese, at room temperature
3 oz. cream cheese, at room temperature
1/3 cup sugar
1 tsp. coffee liqueur
Chocolate Filling:
½ c. confectioners (powdered) sugar (plus more to thicken it as needed)
1 Tbsp. unsweetened cocoa powder
1 Tbsp. coffee
½ Tbsp. coffee liqueur
Preheat oven to 375°F.
Combine 1 tablespoon sugar and cocoa in small bowl; set aside. Beat cheese and remaining sugar until fluffy. Add egg, espresso powder and coffee liqueur. Stir together flour, cream of tartar, baking soda and salt in small bowl; gradually add to cheese mixture; beat until well mixed.
Drop by teaspoonfuls 2 inches apart on ungreased cookie sheets (I used my cookie scoop to keep the size consistent). Sprinkle with sugar/cocoa topping. Bake 8-10 minutes (I only went 9 on mine) minutes until lightly browned. Remove from cookie sheets while warm. Cool on wire rack.
For the cheese filling:
Using a stand mixer, or a bowl and electric beaters, beat together the mascarpone and cream cheeses, about 3 minutes. Add sugar and coffee liqueur, and beat for an additional 2 minutes.
For the chocolate filling:
Mix the ingredients together in a small bowl, adding powdered sugar to get it to a consistency where it will spread, but is not too stiff.
Match the cookies together by size. Spread cheese filling on the bottom half of cookies (I used a piping bag). Spread the chocolate filling on the top half of the cookie. Press together to make sandwiches. Store in refrigerator.
Tiramisu Sandwich Cookies
Yield: 16 Sandwiched Cookies
Cookie Ingredients:
¾ cup plus 1 Tbsp. sugar, divided
½ tsp. unsweetened cocoa powder
4 oz mascarpone cheese, at room temperature
1 egg
½ tsp. powdered espresso powder
2 tsp. coffee liqueur
1 ¼ cups plus 2 Tbsp. all-purpose flour
1 tsp. cream of tartar
½ tsp. baking soda
¼ tsp. salt
Cheese Filling Ingredients:
4 oz. mascarpone cheese, at room temperature
3 oz. cream cheese, at room temperature
1/3 cup sugar
1 tsp. coffee liqueur
Chocolate Filling:
½ c. confectioners (powdered) sugar (plus more to thicken it as needed)
1 Tbsp. unsweetened cocoa powder
1 Tbsp. coffee
½ Tbsp. coffee liqueur
Preheat oven to 375°F.
Combine 1 tablespoon sugar and cocoa in small bowl; set aside. Beat cheese and remaining sugar until fluffy. Add egg, espresso powder and coffee liqueur. Stir together flour, cream of tartar, baking soda and salt in small bowl; gradually add to cheese mixture; beat until well mixed.
Drop by teaspoonfuls 2 inches apart on ungreased cookie sheets (I used my cookie scoop to keep the size consistent). Sprinkle with sugar/cocoa topping. Bake 8-10 minutes (I only went 9 on mine) minutes until lightly browned. Remove from cookie sheets while warm. Cool on wire rack.
For the cheese filling:
Using a stand mixer, or a bowl and electric beaters, beat together the mascarpone and cream cheeses, about 3 minutes. Add sugar and coffee liqueur, and beat for an additional 2 minutes.
For the chocolate filling:
Mix the ingredients together in a small bowl, adding powdered sugar to get it to a consistency where it will spread, but is not too stiff.
Match the cookies together by size. Spread cheese filling on the bottom half of cookies (I used a piping bag). Spread the chocolate filling on the top half of the cookie. Press together to make sandwiches. Store in refrigerator.