Cocoa Kisses
(Submitted by Peggy McAloon)
Ingredients:
3 egg whites
1 cup sugar
1/8 teaspoon salt
1 teaspoon vanilla
3 tablespoons cocoa
3/4 cup chopped nuts
Directions:
Beat egg whites to soft moist peaks; gradually beat in sugar and salt. Continue beating until mixture is thick and glossy; egg whites will stand in peaks.
Fold in vanilla, cocoa, and nuts.
Drop from a teaspoon onto buttered cookie sheet.
Bake in preheated very slow oven (250 degrees) for about 30 minutes or until kisses are partly dry and retain their shapes. Remove from pan while hot.
Lois Tallman’s Ginger Snaps
(Submitted by Deb Kenyon Thom)
Ingredients:
2 eggs
2 cups sugar
1 cup lard, melted
1 cup sorghum (or molasses)
1 teaspoon salt
1 tablespoon baking soda
1 tablespoon vinegar
2 tablespoons ground ginger
4 cups flour (plus more, if needed)
Directions:
Beat eggs, then add sugar, and beat again.
Dissolve soda in vinegar and add to mixture. Add sorghum (or molasses) and stir together.
Add salt and ginger in with flour, and mix together with other ingredients.
Roll the dough into balls the size of hulled walnuts.
Bake at 375 degrees for 10-12 minutes.
*More flour may be needed to make the dough sufficiently stiff.
Santa's Whiskers Cookies
(Submitted by Nettie Moore of Moore or Less Cooking Blog)
Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Makes: 5 dozen
Delicious shortbread cookies filled with cherries, wrapped in toasted coconut
Ingredients:
3/4 cup butter, softened
3/4 cups sugar
1 tablespoon milk
1 teaspoon vanilla
2 cups all-purpose flour
3/4 cup maraschino cherries, drained and finely chopped
1/3 cup finely chopped pecans
3/4 cup coconut
Directions:
In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds.
Add sugar and beat until combined. Keep scraping sides of bowl.
Beat in milk and vanilla until combined.
Beat in flour on low, as long as you can.
Stir in the remaining flour.
Stir in cherries and pecans.
Shape dough into two 8 inch long rolls and roll in the coconut.
Wrap in plastic wrap and place in the refrigerator for 2-24 hours.
Cut into 1/4 inch thick slices and place 1 inch apart on to an ungreased cookie sheet.
Bake at 375 degrees for 10 to 12 minutes, until the edges are golden brown.
Transfer cookies to a wire rack to cool completely.
Angel Crisp Cookies
(Submitted by Peggy McAloon)
Ingredients:
1/2 cup white sugar
1/2 cup brown sugar
1 teaspoon vanilla
2 cups flour
1 cup shortening
1 teaspoon soda
1 egg
1/2 teaspoon salt
Directions:
Combine all ingredients and roll into balls.
Dip half of the ball on the top side into cold water and then sugar.
Place sugar side up on cookie sheet.
Bake at 375 degrees 9-12 minutes.
Press down the center with a finger and add candied cherry or colored icing.
Kourabiedes
(Submitted by Elizabeth Christy)
(Greek butter cakes)
Ingredients:
2 1/4 cups flour
1/2 pound margarine or butter
3/4 cup confectioners’ sugar
3/4 tablespoon brandy
1/4 teaspoon almond extract
A pinch to 1/4 teaspoon ground cloves
Directions:
Cream together butter and sifted sugar up to 15 minutes.
Sift flour into mix gradually.
Add brandy, almond extract, and cloves and mix well.
Let dough stand in refrigerator for 30 minutes.
Shape into small diamonds about 2 inches by 1 1/2 inches.
Place on ungreased cookie sheets.
Bake at 350 degrees for 20 minutes or until cakes are sandy or light brown.
Cool and place in tin or plastic container.
Sift generously with confectioners’ sugar.
Kitchen Sink Cookies
(Submitted by Cynthia Blain)
Prep: 20 minutes Total: 35 minutes, plus cooling
These cookies are chewy and rich, sweet and nutty. Dried apricots or dates also work well. For a tropical variation, substitute sweetened shredded coconut for the oats. Keep up to 3 days in an airtight container at room temperature. Makes 24.
Ingredients:
2 1/2 cups all-purpose flour (spooned and leveled)
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup (2 sticks) unsalted butter, room temperature
1 cup packed light-brown sugar
1 1/2 teaspoons light corn syrup
1 tablespoon pure vanilla extract
2 large eggs
1 cup semisweet chocolate chunks
1/2 cup raisins
1/2 cup chopped pecans
1/2 cup old-fashioned rolled oats (not quick-cooking)
Directions:
Preheat oven to 375 degrees. Line two large baking sheets with parchment paper; set aside.
In a large bowl, whisk together flour, salt, baking powder, and baking soda; set aside.
Using an electric mixer, beat together butter, sugar, corn syrup, and vanilla until light and fluffy. Beat in eggs, one at a time, until well incorporated. Gradually beat flour mixture into butter mixture just until combined.
With a rubber spatula, fold in chocolate chunks, raisins, pecans, and oats.
Drop 2-inch balls of dough, spaced 2 inches apart, onto prepared baking sheets. Flatten dough balls slightly. Bake 12 to 16 minutes, or until cookies are lightly browned, rotating sheets halfway through.
Cool 5 minutes on sheets; transfer to a wire rack to cool completely.
Ginger Orange Cookies
(Submitted by Cynthia Blain)
This classic orange sable dough produces cookies with a remarkably delicate texture -- they crumble the minute they're in your mouth.
Ingredients:
Makes about 1 1/2 pounds.
1 1/4 cups whole blanched almonds
1 cup confectioners' sugar
3/4 cup (1 1/2 sticks) unsalted butter
3 tablespoons finely grated (2 to 3 oranges) orange zest
1 large egg
1 tablespoon freshly squeezed lemon juice
1 1/2 cups all-purpose flour
6 ounces crystallized ginger, finely chopped (about 1 cup)
Directions:
Place almonds and sugar in the bowl of a food processor. Process until the mixture resembles coarse cornmeal, and set aside.
Place butter and orange zest in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until white and fluffy, 2 to 3 minutes.
On low speed, add the almond mixture, and beat until combined, 10 to 15 seconds. Add egg and lemon juice, and combine. Add flour, and beat until combined.
Wrap in plastic; store, refrigerated, up to 1 week, or freeze up to 3 months. Chill this soft dough very well so it holds its shape when rolled in the ginger.
Place two 12-by-16-inch pieces of parchment on a work surface. Divide dough in half and form each half into a rough log on parchment. Fold parchment over dou
gh; using a ruler, roll and press dough into a 1 1/2-inch cylinder. Wrap. Chill at least 3 hours.
Heat oven to 350 degrees.
Line two baking sheets with parchment. Spread crystallized ginger on a work surface. Unwrap logs; roll in ginger to coat. Cut logs into 1/4-inch-thick rounds and place on sheets, spaced 2 inches apart.
Bake until edges turn slightly golden, about 15 minutes. Transfer cookies to a wire rack to cool. Bake or freeze remaining dough. Store in an airtight container up to 2 weeks.
Christmas Swirl Fudge
(Submitted by Lenda Burns)
Prep: 10 Min.
Total time: 1 HR 10 Min.
Makes: 64
Ingredients:
1 bag (12 oz) white vanilla baking chips (2 cups)
1 container vanilla frosting
Green and red gel food colors
Directions:
Line 8-inch square pan with foil, leaving foil overhanging at 2 opposite sides of pan; spray foil with cooking spray.
In large microwavable bowl, microwave white chips uncovered on High 1 minute. Spoon frosting over chips. Microwave on High 30 seconds; stir. If necessary, continue to microwave in 15-second increments until mixture can be stirred smooth.
Place 3/4 cup fudge mixture into each of 2 small bowls, leaving remaining untinted fudge mixture in bowl. Tint 1 bowl green and 1 bowl red by stirring in each food color to desired color.
Drop heaping tablespoons of green, red and white fudge mixture in bottom of pan to create random pattern. Pull table knife through layers for marbled design. Refrigerate uncovered until set, about 1 hour.
Remove from pan by lifting foil; peel foil away. Cut into 8 rows by 8 rows. Store covered in refrigerator.
Grandma's Kringles
(Submitted by Mary Brockhoff)
Ingredients:
1 lb. butter
1 egg
1 1/4 cups sugar
1 teaspoon almond extract
3 1/2 cups flour
Directions:
Work butter until creamy. Add beaten egg.
Add sugar, almond extract, and flour.
Mix and drop by spoonful on baking sheet. Bake at 500 degrees for a couple of minutes.
Vegan Sugar Cookies
(Submitted by Megan Rivers)
Ingredients:
2 Tablespoons ground flaxseed
1/4 cup non-dairy milk (I used Almond Milk or Cashew Milk)
2 1/2 cup sugar
3/4 cup vegan butter (I use Earth Balance)
1 teaspoon vanilla extract
3 cups + 2 Tablespoons flour
2 teaspoons baking powder
1/2 teaspoon salt
Directions:
Mix the ground flaxseed and milk in a small bowl, set aside.
In a large mixing bowl, mix together the sugar and butter with a hand mixer until fluffy.
Add vanilla extract and the flaxseed/milk mixture to the bowl. Mix until blended.
Sift the flour, baking powder, and salt into the bowl and mix using a hand mixer until blended.
Roll the dough into a log-shape. Use parchment or wax paper to help the dough keep its shape and refrigerate for one hour. NOTE: You do not have to roll the dough into a log shape, but it is easier to work with.
Once refrigerated, cut dough into cookie sheets. Bake in the oven at 400 degrees for 5-7 minutes or until the edges are golden brown.
Mint Chocolate Macarons
(Submitted by Lisa Maliga, from her book, Baking French Macarons: A Beginner’s Guide)
Macaron Shells
Ingredients:
100 grams almond flour
200 grams powdered sugar
3 large egg whites
50 grams finely granulated sugar
¼ teaspoon cream of tartar
1/2 teaspoon natural green powdered colorant
Temperature: 300 degrees Fahrenheit/150 Celsius
Directions:
Line 3 baking sheets with parchment paper or silpats. Double the baking sheets to prevent browning. Place a template on a baking sheet and put the silpat or parchment paper over it. You can have 3 different templates or just one, which you’ll remove after piping each tray. Have a pastry/piping bag with a large round tip ready before you begin.
Sift powdered sugar with the almond flour. Whisk to make sure it’s fully blended.
In a stainless steel or glass bowl, beat the egg whites at a low speed until foamy like a bubble bath before adding the cream of tartar. Then add granulated sugar in 3 batches. Increase the speed of your mixer. When finished, the mixture should have stiff peaks.
Add powdered colorant to the flour sugar mixture and then add half the flour/sugar mixture to the meringue. Fold until the mixture comes together, scraping the sides and flip batter over. The batter will be very thick. When the sugar/flour mixture is blended, the batter will be easier to mix and will look shiny. Lift the spatula and note if the batter falls in ribbons from the spatula. Another test is to write the number 8 with the batter.
Scoop batter into piping bag with your spatula. Twist the top of the bag and untwist the bottom, gently pushing the just-poured batter toward the bottom. This removes any excess air.
Pipe batter on the parchment or silpat-lined baking sheets in 1.5-inch circles. Keep the batter just inside circles if using a template.
Rap baking sheet several times on the counter. This will further flatten the macarons, and remove air bubbles. Place a towel on the counter to lessen the noise!
Preheat oven to 300 degrees Fahrenheit/150 Celsius.
Allow macarons to sit for 30-60 minutes until a film forms. Lightly touch a macaron shell and if no batter clings to your finger then it’s dry and ready to be baked.
Bake for approximately 20 minutes. Use either the center rack or the one just below it. After about 10 minutes, rotate the tray. The tops should be firm and glossy and the bottoms of the shells should have formed feet or frills at the bottom. When done, the cookies can easily be removed from the parchment or silpat.
Remove from oven and gently slide the parchment or silpat onto a cooling rack. The shells should be cool enough to remove after 10 minutes.
Place macaron shells on a wax paper covered surface for filling. Match the closest sized shells together. For filling your macarons, use a piping bag and the tip size/style is your choice. Don’t overfill the shells.
Chocolate Mint Ganache Filling
(Submitted by Lisa Maliga, from her book, Baking French Macarons: A Beginner’s Guide)
Macaron Filling
Ingredients:
4 ounces heavy cream [120 grams]
4 ounces mint chocolate [120 grams]
1 teaspoon vanilla bean paste
½ teaspoon peppermint extract or a few drops peppermint essential oil
Directions:
Chop up the chocolate and place in a medium glass bowl. Put heavy cream in a glass container and set microwave timer for 50 seconds. It should be on the verge of boiling. Pour hot cream over chocolate chunks that are in a glass bowl. Whisk both ingredients together a few times. Add the vanilla bean paste and peppermint EO. Cover with cling wrap and let sit overnight. The next day, mix once more and spoon into a piping bag.
Easy Cookies
(Submitted by Shelia Hall)
Ingredients:
1 box cake mix (any flavor)
1 box instant pudding mix (any flavor)
1 egg
1 cup oil
Directions:
Mix all ingredients together and roll into 1 inch balls.
Place 2" apart on a greased cookie sheet.
Bake at 325 degrees for 10 minutes or until golden brown.
Khrustyky
(Submitted by Cynthia Blain)
Also called 'Ears', this Ukranian pastry is light and crunchy. Really easy to prepare, and makes a HUGE batch.
Ingredients:
2 eggs
3 egg yolks
2 tablespoons sugar
1 tablespoon rich crea
m
2 tablespoons rum or brandy (Or 1 teaspoon of rum, almond or pure vanilla flavoring)
1/2 teaspoon salt
1 cup plus 2 tablespoons sifted flour
Oil or shortening for deep frying
Directions:
Beat the eggs and egg yolks together until light in color.
Beat in sugar, rum or brandy (or extract), cream, and salt.
Sweet Treats: Recipes From 'The Moonglow Christmas Series' Page 5