I made these last night from a recipe that Sheri sent. They are sort of like chocolate chip cookies without the chocolate chips and with nuts. We like them.
Brown Sugar Crisps
2 eggs
2 cups brown sugar
1 cup butter
3 tblsp vanilla
3 1/2 cups flour
1 tsp soda
1/2 tsp salt
1 cup walnuts (I think I'll do 1 1/2 cups next time)
Cream eggs, sugar, butter and vanilla. Combine flour, soda, and salt. Add to egg mixture. Stir in nuts. Divide in half. Roll in 2-inch log in wax paper. Twist ends and refrigerate overnight or a couple of hours. Cut in 1/4" slices and place 1 inch apart on baking sheets. Bake 10-12 minutes at 350 degrees.
Showing posts with label Desserts. Show all posts
Showing posts with label Desserts. Show all posts
Wednesday, December 16, 2009
Red Velvet Shortbread Cookies
Red Velvet Shortbread Cookies
I saw these cookies on a blog I frequent and thought they were so pretty and yet maybe not too difficult. I made a double batch and they were easy and also some of the most beautiful cookies I've ever made. I do think I like my shortbread cookies more sugary than this recipe and so I may try a different version next year, but these are wonderful! The below is posted from her blog and linked in the link.
http://www.recipegirl.com/2007/12/09/red-velvet-shortbread-cookies/
RED VELVET SHORTBREAD COOKIES
1 1/4 cups all-purpose flour
1/3 cup sugar
2 Tbsp. unsweetened cocoa powder
1/4 tsp. salt
1/2 cup butter, cut up
1 Tbsp. red food coloring
3 ounces white chocolate (with cocoa butter), coarsely chopped
1 1/2 tsp. shortening
festive sprinkles
1. Preheat oven to 325 degrees F. In a food processor, combine flour, sugar, cocoa powder, and salt. Cover and process with on/off turns until combined. Add butter and red food coloring. Process with on/off turns until mixture resembles fine crumbs. Then continue to process until mixture begins to clump together.
2. Scoop dough onto a lightly floured surface and knead lightly until nearly smooth. Roll or pat dough to a 1/2-inch thickness. Using a floured 1-1/2-inch round cutter, cut out dough. Place cutouts 1 inch apart on an ungreased cookie sheet. Press scraps together and reroll.
3. Bake in the preheated oven for 20 to 25 minutes or until centers are set. Transfer cookies to a wire rack; let cool.
4. In a heavy small saucepan, melt white chocolate and shortening over low heat, stirring constantly. Dip half of each cookie into melted chocolate. If desired, sprinkle with festive sprinkles, nonpareils or chopped pistachios. Let stand on waxed paper until set.
Yield: About 24 cookies.
Cooking Tips:
*I made the dough using a food processor, which was easiest because it takes a bit of processing to allow the crumbs to clump together and become the proper consistency for rolling. If you’d like to try the hand-mixing method: In a medium bowl, stir together flour, sugar, cocoa powder, and salt. Using a pastry blender, cut in butter and food coloring until mixture resembles fine crumbs and starts to cling together (it will take a while for the dough to come together). Form mixture into a ball, kneading until smooth.
*I used gel paste food coloring to color my cookies (instead of the liquid food coloring). It’s more concentrated, and you can add more of it to get a deeper color without adding liquid to the mixture. Don’t overdo it though, or you’ll end up with red stained fingers as you eat your cookies!
*For storing: Place cookies in a single layer in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
Source: Adapted from Better Homes and Gardens
I saw these cookies on a blog I frequent and thought they were so pretty and yet maybe not too difficult. I made a double batch and they were easy and also some of the most beautiful cookies I've ever made. I do think I like my shortbread cookies more sugary than this recipe and so I may try a different version next year, but these are wonderful! The below is posted from her blog and linked in the link.
http://www.recipegirl.com/2007/12/09/red-velvet-shortbread-cookies/
RED VELVET SHORTBREAD COOKIES
1 1/4 cups all-purpose flour
1/3 cup sugar
2 Tbsp. unsweetened cocoa powder
1/4 tsp. salt
1/2 cup butter, cut up
1 Tbsp. red food coloring
3 ounces white chocolate (with cocoa butter), coarsely chopped
1 1/2 tsp. shortening
festive sprinkles
1. Preheat oven to 325 degrees F. In a food processor, combine flour, sugar, cocoa powder, and salt. Cover and process with on/off turns until combined. Add butter and red food coloring. Process with on/off turns until mixture resembles fine crumbs. Then continue to process until mixture begins to clump together.
2. Scoop dough onto a lightly floured surface and knead lightly until nearly smooth. Roll or pat dough to a 1/2-inch thickness. Using a floured 1-1/2-inch round cutter, cut out dough. Place cutouts 1 inch apart on an ungreased cookie sheet. Press scraps together and reroll.
3. Bake in the preheated oven for 20 to 25 minutes or until centers are set. Transfer cookies to a wire rack; let cool.
4. In a heavy small saucepan, melt white chocolate and shortening over low heat, stirring constantly. Dip half of each cookie into melted chocolate. If desired, sprinkle with festive sprinkles, nonpareils or chopped pistachios. Let stand on waxed paper until set.
Yield: About 24 cookies.
Cooking Tips:
*I made the dough using a food processor, which was easiest because it takes a bit of processing to allow the crumbs to clump together and become the proper consistency for rolling. If you’d like to try the hand-mixing method: In a medium bowl, stir together flour, sugar, cocoa powder, and salt. Using a pastry blender, cut in butter and food coloring until mixture resembles fine crumbs and starts to cling together (it will take a while for the dough to come together). Form mixture into a ball, kneading until smooth.
*I used gel paste food coloring to color my cookies (instead of the liquid food coloring). It’s more concentrated, and you can add more of it to get a deeper color without adding liquid to the mixture. Don’t overdo it though, or you’ll end up with red stained fingers as you eat your cookies!
*For storing: Place cookies in a single layer in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
Source: Adapted from Better Homes and Gardens
Monday, December 7, 2009
Pecan Tassies
This is an old Pampered Chef recipe and I love it. Super easy and yet comes out like a million dollars!
Pecan Tassies
Tart Shells-
½ cup butter, softened
1 (3oz) pkg cream cheese, softened
1 cup flour
Filling-
2 tblsp butter, melted
¾ cup brown sugar
1 egg
1 tsp vanilla
1 ½ cups chopped pecans
Beat butter and cream cheese until smooth. Add flour. Mix until a soft dough forms. Cover. Chill at least one hour (or overnight). Preheat oven to 350. Shape dough into 1 inch balls. Place balls of dough into cups of ungreased mini-muffin pan. Press into dough to form a tart shell (use something round like the back of a wooden spoon). For filling, combine all ingredients. Mix well. Fill tart shells evenly with filling mixture. Bake 20-25 minutes or until light golden brown. Remove from pan and cool on wire rack. Sprinkle with powdered sugar when completely cool.
Pecan Tassies
Tart Shells-
½ cup butter, softened
1 (3oz) pkg cream cheese, softened
1 cup flour
Filling-
2 tblsp butter, melted
¾ cup brown sugar
1 egg
1 tsp vanilla
1 ½ cups chopped pecans
Beat butter and cream cheese until smooth. Add flour. Mix until a soft dough forms. Cover. Chill at least one hour (or overnight). Preheat oven to 350. Shape dough into 1 inch balls. Place balls of dough into cups of ungreased mini-muffin pan. Press into dough to form a tart shell (use something round like the back of a wooden spoon). For filling, combine all ingredients. Mix well. Fill tart shells evenly with filling mixture. Bake 20-25 minutes or until light golden brown. Remove from pan and cool on wire rack. Sprinkle with powdered sugar when completely cool.
Festive Holiday Bark
This would have been better if I'd followed the directions... I forgot to mix it all up BEFORE pouring into the cookie sheet...
Festive Holiday Bark
16 oz. vanilla coating
2 cups small pretzels
½ cup red and green M&Ms
Line cookie sheet with waxed paper. Melt candy coating. Add remaining ingredients. Toss to coat. Spread mixture thinly on waxed paper-lined cookie sheet. Let stand until set. Break into pieces.
Festive Holiday Bark
16 oz. vanilla coating
2 cups small pretzels
½ cup red and green M&Ms
Line cookie sheet with waxed paper. Melt candy coating. Add remaining ingredients. Toss to coat. Spread mixture thinly on waxed paper-lined cookie sheet. Let stand until set. Break into pieces.
Gingerbread Loaf
I made this last week and it came out FANTASTIC. We love it. It’s the first gingerbread I’ve done from scratch and I’m so happy with it. I got it from a magazine called Quick Cooking.
Gingerbread Loaf
4 cups flour
2 cups sugar
5 tsp baking powder
2 tsp ground cinnamon
1 ¼ tsp ground cloves
1 ¼ tsp ground nutmeg
1 tsp baking soda
1 tsp ground ginger
2 eggs
2 cups milk
1 cup maple syrup
2 tblsp vegetable oil
In a large bowl, combine dry ingredients. In another bowl, combine the eggs, milk, syrup and oil. Stir into the dry ingredients just until moistened (batter will be thin). Pour into two greased 9x5 x3 inch loaf pans. Bake at 325 for 60-70 minutes or until toothpick comes out clean. Cool for 10 min. before removing to wire racks.
Gingerbread Loaf
4 cups flour
2 cups sugar
5 tsp baking powder
2 tsp ground cinnamon
1 ¼ tsp ground cloves
1 ¼ tsp ground nutmeg
1 tsp baking soda
1 tsp ground ginger
2 eggs
2 cups milk
1 cup maple syrup
2 tblsp vegetable oil
In a large bowl, combine dry ingredients. In another bowl, combine the eggs, milk, syrup and oil. Stir into the dry ingredients just until moistened (batter will be thin). Pour into two greased 9x5 x3 inch loaf pans. Bake at 325 for 60-70 minutes or until toothpick comes out clean. Cool for 10 min. before removing to wire racks.
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