After Dinner Mint Cookies
3/4 cup butter or margarine
1 cup granulated sugar
1 tsp. baking powder
1 large egg
1/4 tsp. pure mint extract
few drops green food coloring
2-1/4 cups all purpose flour
1/2 cup finely crushed chocolate sandwich cookies with white filling (about 6)
1 tsp. shortening, optional
In large mixing bowl with electric mixer on medium to high speed, beat butter or margarine 30 seconds. Add sugar and baking powder; beat until combined. Beat in egg, mint extract and enough food coloring to tint light to medium green. Beat in as much of the flour as you can with mixer. Stir in remaining flour with wooden spoon. Divide dough in half. Cover; chill about 1 hour or until easy to handle. Roll half of dough between 2 sheets waxed paper into 8x7" rectangle. Peel off top sheet of waxed paper. Sprinkle half of crushed cookies evenly over dough to within 1/4" of all sides. Roll up, jellyroll style, starting from 1 short side, removing bottom sheet of waxed paper as you roll. Pinch to seal. Repeat with remaining dough and crushed cookies. Wrap rolls in waxed paper or clear plastic wrap. Chill about 4 hours or until firm. Remove 1 roll of dough from refrigerator. Unwrap and re-shape slightly, if necessary. Cut dough into 1/4"-thick slices. Place 2" apart on ungreased cookie sheets. Bake in 375ºF. oven 8-9 minutes or until edges are firm. Cool on cookie sheets 1 minute. Remove; cool completely on wire racks. Repeat with remaining roll of dough. If desired, in heavy saucepan over low heat, melt together chocolate and shortening; drizzle over cookies.
Back to the top
![[IMAGE]](line03.gif)
Alaskan Logs
3/4 cup flour
1 cup sugar
1 tsp. baking powder
1 cup chopped dates
1 cup chopped nuts
3 well beaten eggs
Powdered sugar
Combine flour, sugar and baking powder. Add eggs then dates and nuts. Put mixture into greased 8x8" pan. Bake at 325ºF. for 35-40 minutes until nicely browned. Cool until warm to the touch, about 30 minutes. Cut into 1/2x2" pieces. With hand, roll and squeeze into log shape. Immediately
Back to the top
Almond Cookies
3/4 cup confectioners' sugar
1 cup butter
2 tsp. vanilla extract
1 tsp. ground cinnamon
1 cup blanched almonds, finely ground
2-1/2 cups flour, sifted
Sift confectioners' sugar into bowl; cream butter into sugar. Add vanilla, cinnamon and almonds; mix well. Knead flour into sugar mixture by hand. Chill dough overnight. Preheat oven to 350ºF. Roll dough out to 1/4" thick. Cut into half moon shapes. Bake on oiled cookie sheet about 15 minutes. While still warm, dust with additional confectioners' sugar. Makes 4 dozen.
Back to the top
Almond Cookies #2
1 cup shortening
3/4 cup sugar
2 eggs
1 Tbsp. almond extract
2-1/4 cups flour
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup blanched almond halves
1 egg, beaten
In a large bowl with electric beaters, cream the shortening and sugar. Beat in the eggs, one at a time, and mix well. Add the almond extract. In another bowl, sift together the flour, baking soda, and salt. With a wooden spoon, gradually stir the flour mixture into the shortening. The dough should be fairly firm. Divide the dough in half and roll each into a log, about 1-1/2" in diameter. Wrap in waxed paper and refrigerate for 4 hours. Preheat the oven to 375ºF. Cut the dough crosswise into 1/4" thick slices. Place cookies on an ungreased cookie sheet. Top each cookie with an almond half. Brush cookies lightly with beaten egg. Bake for about 10 minutes, or until light golden brown.
Back to the top
Almond Slices
1-1/2 cup sliced unblanched almonds
2 cups all-purpose flour
1 cup sugar
1 tsp. ground cinnamon
1 cup butter, softened
2 eggs
In a large mixing bowl, combine almonds, flour, sugar, and cinnamon. Add butter and eggs; blend well. Divide dough in half. Shape dough into 2 long blocks, each 3" wide. Wrap in plastic wrap and chill overnight. Cut dough into 1/8" slices. Place about 1" apart on a baking sheet. Bake at 375ºF. for 10 minutes or until edges are lightly browned. Remove from baking sheet to a wire rack to cool. Makes 7 dozen.
Back to the top
Amaretti
1-1/4 cups almonds
flour for dusting
1 cup superfine sugar
2 egg whites
1/2 tsp. almond extract
powdered sugar for dusting
Preheat oven to 325ºF. Peel almonds by dropping in saucepan of boiling water for 1-2 minutes; drain. Rub almonds in a cloth to remove skins. Place on baking sheet and let them dry out in the oven to 10-15 minutes without browning. Remove from oven and allow to cool. Turn oven off. Dust almonds with flour. Grind almonds with half of the sugar in a food processor. Use electric beater to beat egg whites until they form soft peaks. Sprinkle over half the remaining sugar and continue beating until stiff peaks are formed. Gently fold in remaining sugar, the almonds extract and the almonds. Spoon mixture into pastry bag fitted with smooth nozzle. Pipe out mixture in rounds the size of a walnut. Sprinkle lightly with powdered sugar, and let stand 2 hours. Preheat oven to 350ºF (very important to bring it up to this temperature before baking). Bake 15 minutes, until pale and gold. Remove from oven and cool on wire rack. Makes 3 dozen.
Back to the top
Amaretto Cookies
1 cup seedless white raisins
1 cup almond-flavored liqueur
1-1/2 cups white cornmeal
2 cups flour
1/4 tsp. salt
1 cup sugar
4 egg yolks
1/4 tsp. vanilla extract
1 cup butter, melted
1 tsp. grated orange peel
1 tsp. grated lemon peel
1/4 cup pine nuts, chopped finely
confectioners' sugar
toasted, slivered almonds
Preheat oven to 375ºF. Soak raisins in liqueur overnight. Sift cornmeal, flour and salt into large mixing bowl. In separate bowl, beat sugar and egg yolks until smooth. Add sifted flour mixture slowly, stirring constantly. Beat in vanilla, melted butter and orange and lemon peels. Knead dough until smooth and not sticky. Work raisins and nuts into dough. Add 1 tsp. liqueur. Continue to knead until additions are well distributed. On a lightly floured surface, roll dough to 1/4" thickness. Cut into shapes and place on greased baking sheet. Bake 20 minutes or until golden brown. Sprinkle with confectioner's sugar and almonds. Makes 3 dozen.
Back to the top
American Flag Cookies
from JoAnn
1 cup margarine
1 egg white, whipped
2 tsp. pure vanilla extract
2-1/2 cup unbleached flour
1-1/2 cup sugar
1-1/2 tsp. baking powder
1 tsp red food coloring
1 tsp blue food coloring
Preheat oven to 350ºF. In a mixing bowl, combine margarine, egg white, and vanilla extract. In a separate bowl, combine flour, sugar, and baking powder. Mix wet ingredients with dry until just moistened. Divide cookie dough into three equal portions. Tint 1 portion with the red food coloring; and another portion with the blue food coloring. Mix thoroughly. Form each portion into long bars, and stack bars on top of each other using alternating colors (red, white, blue). Wrap finished cookies in waxed paper and place in the refrigerator for about an hour. Cut cookies into 1/4" thick bars. Place on greased baking sheet and bake for 10 to 12 minutes.
Back to the top
Animal Cookies
2 cups flour
1/4 cup yellow corn flour (NOT cornmeal!)
1/4 tsp. baking soda
1/8 tsp. salt
1/2 cup brown sugar
1/2 cup butter, softened
2 Tbsp. light corn syrup
1/4 cup milk
1 tsp. vanilla
Preheat oven to 350ºF. In food processor or bowl of electric mixer, thoroughly mix together flours, baking soda, salt and brown sugar. On low speed, add butter, then corn syrup, milk and vanilla. Process or beat until dough is thoroughly blended and massed together. Between sheets of waxed paper, roll dough to 1/8” thickness. Refrigerate 30 minutes, until firm. Cut into animal shapes with cookie cutters or press molds (lightly floured to prevent sticking). Arrange on nonstick of parchment-lined cookie sheets. Refrigerate 15 minutes (helps maintain their shapes). Bake 7 minutes, until very lightly tanned around edges. Cool before removing from pans. Makes 4 dozen small cookies.
Back to the top
Basic Slice Dough
1 cup butter (NOT margarine)
1-1/2 cup granulated sugar
1-1/2 tsp. baking powder
1/2 tsp. salt
1 egg
1 tsp. vanilla
2-1/2 cup flour
In large bowl, beat butter with electric mixer on medium to high speed about 30 seconds or until softened. Add sugar, baking powder and salt; beat until combined. Beat in egg and vanilla. Beat in as much of the flour as you can with the mixer, then stir in rest with wooden spoon.
Basic Spirals: Divide dough in half. Tint each portion of the dough with contrasting paste food coloring. Knead coloring into dough until well mixed. If necessary, wrap dough in waxed paper or clear plastic wrap and chill 1 hour or until easy to handle. On lightly floured surface, roll out each color of dough into 12x8” rectangle (1/4-1/8” thick). Place on rectangle on top of the other. Press down gently with your hands to seal. Tightly roll up, jelly-roll style, starting from one of the long sides. Wrap in waxed paper or clear plastic wrap. Refrigerate 2-4 hours or until firm. Using sharp knife, cut each roll into 1/4” thick slices. Place 1” apart on ungreased cookie sheet. Bake 8-10 minutes at 375ºF. or until edges are firm and light brown. Cool on cookie sheet 1 minute, then remove to wire rack to cool completely. If desired, glaze with Powdered Sugar Icing, below, dip in or drizzle with melted chocolate and/or sprinkle with nuts or colored sugar. Or, if desired, sandwich two cookies together with Butter Frosting, below, or purchased frosting. Makes 4 dozen.
Butterflies: Prepare Basic Spirals as directed. After cutting the 1/4” slices, cut slices in half. Press rounded sides of half-slices together for a butterfly shape. Bake, cool and decorate as directed. Makes 4 dozen.
Peppermint Swirls: Prepare Basic Slice Dough as directed, except add 1/2 tsp. peppermint extract with the vanilla. Divide dough into 3 equal portions. Tint one portion with red paste food coloring and one with green. Leave the third portion plain. Roll each into 12” rope. Gather ropes together and twist to swirl colors like a candy cane. Press ropes together and gently roll on smooth surface to make smooth, uniform 12” log. Wrap in waxed paper or clear plastic wrap and chill 2-4 hours or until firm. Using sharp knife, cut into 1/4” thick slices. Bake, cool and decorate as directed for Basic Spirals. Makes 4 dozen.
Chocolate Slices: Prepare Basic Slice Dough as directed. Remove one-third of the dough and, if desired, tiny it with a paste coloring; set aside. Stir 2 oz. melted, cooled unsweetened chocolate into remaining 2/3 of the dough. Divide chocolate dough in half. On lightly floured surface or between 2 sheet of waxed paper, roll one of the chocolate portions into 7x6” rectangle. Repeat with plain dough. Place plain rectangle on top of chocolate rectangle; press down gently. Roll remaining chocolate dough into 7x6” rectangle. Place on top of plain rectangle; press down gently. Using sharp knife, cut stack lengthwise into three 7x2” pieces. Wrap each piece in waxed paper or clear plastic wrap. Chill 2-4 hours or until firm. Using sharp knife, cut crosswise into 1/4” thick slices. Bake, cool and decorate as directed for Basic Spirals. Makes 7 dozen.
Quilt Cookies: Prepare Basic Slice Dough as directed. Divide dough in half. Ting each half with desired paste food coloring. On lightly-floured surface, roll one color of dough into 6x8” rectangle. Cut rectangle lengthwise into three 2x8” strips. Repeat with remaining color of dough. Stack 3 strips of dough together, alternating colors. (You will have 2 square logs, each with 3 layers.) press layers together gently to seal. Wrap logs in waxed paper or clear plastic wrap; chill 2 hours or until firm. Using sharp knife, cut each log lengthwise into 3 thin strips. Trim edges to straighten as necessary. (Each strip will have 3 layers of alternating color.) Lay thin strips on their sides. Stack three strips together, alternating colors, for a checkerboard effect. Wrap the two logs in waxed paper or clear plastic wrap and chill 2-4 hours or until firm. Using sharp knife, cut logs into 1/4” thick slices. Bake, cool and decorate as directed for Basic Spirals. Makes 5 dozen.
Powdered Sugar Icing: In small bowl, combine 1 cup sifted powdered sugar and 1/4 tsp. vanilla. Stir in 1 Tbsp. milk or orange juice. Stir in additional milk or juice, 1 tsp. at a time, until icing is smooth and easy to drizzle.
Butter Frosting: In mixing bowl, beat 1/2 cup butter (NOT margarine) with electric mixer on medium to high speed until fluffy. Gradually add 3 cups powdered sugar, beating well on low to medium speed. Slowly beat in 1/3 cup milk and 2 tsp. vanilla. Gradually beat in another 3-1/2 cup powdered sugar. If necessary, beat in additional milk (1 tsp. at a time) to make frosting easy to spread.
Back to the top
Bethlehem, PA Christmas Cookies
2 cups sugar
3/4 cup butter
2 eggs
about 3 cups flour, enough to make a stiff dough
1 tsp. baking powder
1/2 oz. rum flavoring
3/4 tsp. cinnamon
1/4 tsp. nutmeg
Blend sugar and butter. Add well beaten eggs. Work in flour in which baking powder has been mixed. Add flavoring. Refrigerate dough overnight. Roll out thin. Cut into forms. Decorate with Christmas sprinkles. Bake 350ºF. for 5 to 10 minutes.
Back to the top
Big Boy Cookies
1-1/2 cup butter, room temperature
1 cup plus 2 Tbsp. sugar
6 large egg yolks
1 tsp. pure vanilla extract
2 cups plus 2 Tbsp. all-purpose flour
1 cup ground pecans
1/2 cup flaked coconut
Pinch of nutmeg
3/4 tsp. salt
Cream the butter and sugar in the bowl of an electric mixer fitted with a paddle on medium speed, scraping down the sides of the bowl as necessary. Cream the mixture until it is smooth and fluffy. Add the yolks one at a time, mixing in between each addition. Scrape down the sides of the bowl. Beat for 1 minute and add the vanilla. Combine the flour, pecans, coconut, nutmeg and salt in a mixing bowl. Add to the butter mixture and mix on low speed until it is fully incorporated. Increase the speed to medium and mix until the batter is thick and creamy, about 2 minutes. Scrape down the sides of the bowl and the paddle. Generously dust a large sheet of parchment or waxed paper with flour. Spoon the dough down in the center of the paper, fold the paper tightly over the dough, and roll into a cylinder about 3 inches in diameter and 12 to 14 inches long. Refrigerate for 8 hours. Preheat the oven to 350ºF. Line a baking sheet with parchment or waxed paper. Remove the dough from the refrigerator and peel away the paper. Using a sharp knife, cut the dough crosswise into 1/2-inch thick slices. Place them on the pan, about 2 inches apart. Bake until lightly golden, about 15 to 20 minutes. Remove the cookies from the oven and let cool completely in the pan. Remove the cookies from the pan using a spatula or thin knife. Repeat the process until all of the dough is used. Yield: 2-1/2 dozen
Back to the top
Big Sugar Cookies
4-1/2 cups flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1-1/4 cups butter, room temperature
2 cups sugar
2 eggs
1 tsp. vanilla
2 tsp. grated lemon rind
1 cup buttermilk
colored sugar for decoration
In large bowl, stir together flour, baking powder, baking soda and salt. In another large bowl, cream butter and sugar. Add eggs, vanilla and lemon rind; beat well. Add flour mixture and buttermilk alternately, in 3 parts, blending well after each addition. Dough will be sticky. Divide dough into 3 pieces. Wrap each piece in plastic and flatten to about 1/2" thick. Refrigerate 1 hour or until firm enough to roll. Preheat oven to 375ºF. Have ready 2 or more greased baking sheets. Generously dust work surface and rolling pin with flour. Roll out one package of dough to a little less than 1/4" thick. Cut with 3" diameter round cookie cutter. Use spatula or pancake turner to place 1-1/2" apart on one of the baking sheets. Sprinkle lightly with colored sugar. Gather up and refrigerate excess dough for rerolling. Repeat with remaining two pieces of dough and dough scraps. Bake 11-12 minutes, until tan on top and lightly browned at the edges. Immediately transfer to wire racks to cool. Makes 4 dozen.
Back to the top
Black Walnut Shortbread
1 cup butter (NOT margarine), softened
1 cup granulated sugar
1-1/2 cup chopped black walnuts or English walnuts, toasted
2 cups flour
1/2 tsp. baking powder
1/4 tsp. salt
6 oz. (1 cup) semisweet chocolate chips
2 Tbsp. shortening
Beat butter with electric mixer on medium to high speed 30 seconds or until softened. Add 3/4 cup of the sugar. Beat on medium speed until light and fluffy. Stir in 1 cup of the walnuts; set aside. Combine flour, baking powder and salt. Stir into butter mixture. Mix thoroughly to form a dough. On lightly floured surface, roll dough to 1/2” thickness. Combine remaining sugar and walnuts; sprinkle evenly atop dough. Roll dough to 1/4” thickness. Using 2” cookie cutter dipped in flour, cut into desired shapes. Place 1” apart on ungreased cookie sheet. Bake 8-10 minutes at 375ºF. or until edges just begin to brown. Remove from cookie sheet; cool on wire rack. Melt chocolate chips and shortening over low heat, stirring occasionally. Drizzle over cookies; let chocolate set before serving. Makes 3-4 dozen.
Back to the top
Brittany Butter Cookies
6 egg yolks, lightly beaten
1 Tbsp. milk
2-1/4 cups flour
1/4 cup sugar
scant 1 cup butter
Preheat oven to 350ºF. Butter heavy baking sheet. Mix 1 Tbsp. of the egg yolks with the milk to make a glaze. Sift flour into bowl. Add egg yolks, sugar and butter. Work them together until creamy. Gradually bring in a little flour at a time until it forms a slightly sticky dough. Using floured hands, pat out the dough to about 1/4" thick and cut out rounds using a 3" cutter. Transfer rounds to prepared baking sheet. Brush each with egg glaze, then use back of knife to score with lines to create a lattice pattern. Bake 12-15 minutes, until golden. Cool on baking sheet on wire rack 15 minutes, then carefully remove to wire rack to cool completely.
NOTE: To make a large Brittany Butter Cake, pat dough with well-floured hands into 9" springform pan. Brush with egg glaze and score lattice pattern on top. Bake 45-60 minutes, until firm to the touch and golden brown.
Back to the top
Brown Sugar Cookies
2-1/4 cups brown sugar
1 cup margarine or shortening
1 tsp. baking soda
1 tsp. cinnamon
4 cups flour
Cream sugar and margarine. Add eggs and beat well. Add soda, cinnamon, and flour. Mix well and chill for several hours. Roll thinly on floured board and cut with cookie cutters. Bake at 350ºF. for 7-8 minutes. Makes 2-1/2 dozen.
Back to the top
Brown Sugar Refrigerator Cookies
1 cup packed brown sugar
1 cup butter
1 tsp. vanilla
1 large egg
3 cups all-purpose flour
1-1/2 tsp. ground cinnamon
1/2 tsp. baking soda
1/2 tsp. salt
1/3 cup chopped nuts
Beat brown sugar, butter, vanilla and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in remaining ingredients except nuts. Stir in nuts. Shape dough into 10x3-inch rectangle on plastic wrap. Wrap and refrigerate about 2 hours or until firm but no longer than 24 hours. Heat oven to 375ºF. Cut crosswise into 1/2-inch slices. Turn slices cut sides down on cookie sheet. Place 2 inches apart on ungreased cookie sheet. Bake 6 to 8 minutes or until light brown. Cool 1 to 2 minutes; remove from cookie sheet to wire rack.
NOTE: You can freeze the rolled dough for later baking: Freeze tightly wrapped cookie dough for up to two months, then slice and bake when you want. Just add 1 or 2 minutes to the baking time when the dough comes straight from the freezer.
Back to the top
Brown Sugar Shortbread
1 cup butter, room temperature
1/2 cup packed brown sugar
1 tsp. vanilla
2 cups flour stirred with 1/8 tsp. salt
In large bowl, cream butter, brown sugar and vanilla. Gradually add flour, blending well after each addition, to make a soft dough. With flour-dusted hands, place dough on ungreased baking sheet and pat into 8x9" rectangle. Use the edge of a ruler to score dough into 1x2" bars. With a fork, prick each bar 3-4 times. Cover tightly with plastic wrap and refrigerate 1 hour or until firm. Preheat oven to 350ºF. Have ready an additional ungreased baking sheet. Cut chilled dough into bars, following scored lines. Use spatula to space them 1" apart on baking sheets. If possible, bake only 1 sheet at a time in center of oven for 16-18 minutes, until lightly colored. If necessary, bake both sheets at the same time, 1 sheet on the middle shelf and one on the shelf above, for 10 minutes. Then reverse the positions of the two sheets in the oven and bake 6-8 minutes longer, until lightly colored. Do not overbake; bars should not brown. Let cool on baking sheet(s) 2-3 minutes, then carefully transfer to wire racks to finish cooling. Makes 3 dozen.
Back to the top
Brown Sugar Spritz
2 cups butter
2 tsp. vanilla
1/2 cup sugar
1/2 tsp. salt
2/3 cup brown sugar
4-1/2 cup flour
2 egg yolks
Heat oven to 350ºF. Cream butter; add sugars, mix well. Add egg yolks, vanilla and salt. Beat until fluffy. Mix in flour. Place dough in a cookie press, form desired shapes on ungreased cookie sheet. Bake until set but not brown, 6-9 minutes. Immediately remove from cookie sheet. Makes about 10 dozen.
NOTE: I place an unwrapped Hershey kiss on top of the cookies one minute before they were done and finished baking. Yummy!
Back to the top
Butter Cookies
1 lb. butter, softened
1 cup sugar
4 egg yolks
1 tsp. vanilla
4 cups flour
Cream together the butter, sugar, vanilla and egg yolks until light and fluffy. Slowly add flour and mix until well blended. Put desired shape dye in press. Press out cookie and decorate as desired. Bake at 350ºF for 12-15 minutes.
Back to the top
Butter Pecan Icebox Cookies
2-1/4 cups all purpose flour
1/4 tsp. salt
1 tsp. cream of tartar
1 cup butter, softened
1 cup packed light brown sugar
1 egg
1 tsp. vanilla extract
1 cup coarsely chopped pecans
In a medium bowl, stir together flour, salt and cream of tartar. In a large bowl, beat together butter and brown sugar until light and fluffy. Beat in egg and vanilla. Blend in flour mixture and pecans. Form into 2 rolls, 8 to 10 inches long. Wrap in plastic wrap and refrigerate until firm enough to slice. Preheat oven to 350ºF. Lightly grease baking sheets. Slice dough into 1/4 inch-thick rounds. Arrange on ungreased baking sheets about 1" apart. Bake 8-10 minutes or until light golden brown. Cool slightly on baking sheets before moving to wire racks. Makes 5 dozen cookies.
Back to the top
Buttermilk Cookies
1-1/2 cups flour
pinch of salt
1 tsp. baking powder
1/2 tsp. baking soda
4 Tbsp. cold butter
1/4 cup buttermilk
Preheat oven to 425ºF. Grease baking sheet. Sift dry ingredients into bowl. Rub in butter until mixture resembles coarse crumbs. Gradually pour in buttermilk, stirring with fork until mixture forms a soft dough. Roll out to about 1/2" thick. Stamp out 2" circles with cookie cutter. Place on prepared sheet and bake 12-15 minutes until golden. Serve warm or at room temperature. Makes 15 cookies.
Back to the top
Butterscotch Bites
1 cup butter (NOT margarine)
1 cup packed brown sugar
1/2 cup butterscotch chips, melted and cooled
1 tsp. vanilla
2-1/2 cup flour
In large bowl, beat butter with electric mixer on medium speed 30 seconds. Add brown sugar, melted butterscotch chips and vanilla. Beat until combined. Stir in flour with wooden spoon. Divide dough into four portions. Shape each into a 9” long roll. Wrap rolls in waxed paper or clear plastic wrap, then chill 4-48 hours. Cut dough into 1/4” thick slices. Place 1” apart on ungreased cookie sheet. Bake 8-10 minutes at 350ºF. or until edges are set. Cool on cookie sheet 1 minute, then remove to wire racks to cool completely. Makes 9 dozen.
Back to the top
Buttery Jam Tarts
from Chris
2-1/2 cup flour
1/2 cup sugar
2/3 cup butter, softened
1 egg
1/4 tsp. baking soda
1/4 tsp. salt
2 Tbsp. milk
1 tsp. almond extract
3/4 cup cherry preserves
sugar for sprinkling
Preheat oven to 350ºF. In large mixer bowl combine flour, sugar, butter, egg, baking soda, salt, milk and almond extract. Beat at low speed, scraping bowl often, until well mixed, 3 to 4 minutes. Roll out dough, half at a time, on well floured surface, to 1/2” thickness. Cut out with a 2-1/2" round cookie cutter. Place half of the cookies 2 inches apart on ungreased baking sheet. Make a small "X" or a small cut out with a very small cookie cutter in each top of the remaining cookies. Place a level teaspoonful of cherry preserves in center of each cookie on baking sheet. Top each with another cookie that has the "X" on it. Press together around edges with fork. Sprinkle with sugar. Bake 11 to 13 minutes or until edges are very lightly browned. Remove immediately; cool on wire racks. Makes about 2 dozen cookies
Back to the top
Candy Corn Shortbread
3/4 cup butter, softened
1/4 cup sugar
2 cups flour
yellow, red food coloring
Mix butter and sugar in large bowl. Stir in flour. Divide dough into 6 equal parts. Combine 3 parts dough; mix with 10 drops yellow and 4 drops red food color (for orange dough). Combine 2 parts dough; mix with 7 drops yellow food color (for yellow dough). Leave remaining part dough plain. Pat orange dough into 3/4" thick rectangle, 9x2", on plastic wrap. Pat yellow dough into 1/2" thick rectangle, 9x1-3/4". Place yellow lengthwise in center on op of orange rectangle. Roll plain dough into roll, 9x3/4". Place lengthwise in center on top of yellow rectangle. Wrap plastic wrap around dough, pressing dough into triangle so that dough will resemble a kernel of corn when sliced. Refrigerate about 2 hours or until firm. Heat oven to 350ºF. Cut dough into 1/4" slices. Place about 1" apart on ungreased cookie sheet. Bake 10-12 minutes or until set. Remove from cookie sheet. Cool on wire rack. Makes about 3 dozen.
Back to the top
Cardamom Cookies
1 cup butter
1 cup sugar
2 whole eggs
4 cups flour
1 ounce cardamom seed, crushed
rind of 1 lemon
Stir butter and sugar together, and add the other ingredients. Roll out, cut and bake at 350ºF. until done.
Back to the top
Cherry-Filled Cookies
Cherry Filling:
2 (1-pound) bags frozen, dark sweet pitted cherries, thawed
1 cup granulated sugar
4 to 5 Tbsp. cornstarch
Dough:
2 cups sugar
3 eggs
1 cup shortening
1/2 cup buttermilk
2 tsp. vanilla
5 to 6 cups flour
1/2 tsp. salt
1 tsp. baking soda
2 tsp. baking powder
For the filling: Place cherries and sugar in a pot. Cook on low for about 5 minutes. Add cornstarch and stir until cornstarch is dissolved. Cook until thick, stirring frequently. Cool. Preheat oven to 350ºF. Cream sugar, eggs, shortening, buttermilk and vanilla. Sift all dry ingredients and add gradually to creamed mixture. (See note.) On a floured surface, roll dough about 1/8" thick. Cut out the cookie dough using a 3-inch cookie or biscuit cutter. Place about 1/2 to 1 Tbsp. of cooled filling in the center of dough. Place another cookie over the filling, then seal edges with the tines of a fork. Place about 1" apart on ungreased cookie sheet. Bake 10 to 12 minutes or until edges are slightly brown. Makes about 4 dozen 3-inch cookies.
NOTE: We chilled the dough for about 15 minutes before rolling out.
Back to the top
Cherry-Nut Cookies
3/4 cup shortening
1 tsp. vanilla
1/2 cup granulated sugar
1/2 cup brown sugar
1 egg
1/2 cup chopped nuts
1/4 cup maraschino cherries, finely chopped
2 cups flour
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cream of tartar
Place shortening, vanilla, sugars, and egg in a bowl and beat. Add nuts and cherries; mix well. Sift together dry ingredients; mix about half of the sifted mixture into the batter. Add remaining sifted mixture; knead dough with hands until smooth. Pack firmly and shape into two 2 by 2-inch bars. Wrap bars in waxed paper. Chill until firm. Cut in 1/8-inch slices and place on ungreased baking sheet. Bake at 400ºF. for 6 to 8 minutes. Makes about 5 dozen.
Back to the top
Chocolate-Almond Cookies
from Super Shooter Recipe Booklet
1/2 cup butter, softened
1/4 cup shortening (Crisco)
3/4 cup sugar
1 large egg
1 tsp. vanilla extract
1 tsp. almond extract
3 Tbsp. cocoa
1/4 tsp. baking powder
1/4 tsp. salt
2 cups flour
Beat butter and shortening thoroughly. Add sugar gradually, continuing to beat about 5 minutes until light and fluffy. Add egg, vanilla, extracts, cocoa and beat well. Mix in salt and baking powder. Add flour in 3 additions, mix well after each addition. Dough will be stiff. Bake 10 minutes at 375ºF. I used the flower press and put a Reese's peanut chip in the center. It made 6 dozen cookies. (2 sheets)
Back to the top
Chocolate & Nut Refrigerator Cookies
2 cups flour
pinch of salt
2 oz. semisweet chocolate, chopped
1 cup butter
1 cup sugar
2 eggs
1 tsp. vanilla
1 cup walnuts, finely chopped
Sift together flour and salt; set aside. Melt chocolate; set aside. With electric mixer, cream butter till soft. Add sugar and continue beating until light and fluffy. Mix eggs with vanilla. Gradually stir into butter mixture. Stir in chocolate, then the flour, followed by the nuts. Divide the dough into four parts. Roll each 2" diameter logs. Wrap tightly in foil and chill or freeze until firm. Preheat oven to 375ºF. Grease two baking sheets. Cut into 1/4" slices. Place on prepared sheets and bake about 10 minutes. Transfer to wire racks to cool. Makes 4 dozen.
Back to the top
Chocolate & Vanilla Pinwheels
1/2 cup butter, softened
1/2 cup sugar
1 large egg
1-1/2 cups flour
1/2 tsp. baking powder
pinch salt
1 Tbsp. milk
1-1/2 oz. unsweetened chocolate, melted and cooled
With electric mixer, beat butter and sugar until well mixed, about 30 seconds. Beat in egg; continue beating until smooth. Mix together flour, baking powder and salt. Beat into butter mixture. Remove a little more than half the dough from bowl. Thoroughly fold milk and chocolate into remaining dough with rubber spatula. On floured piece of foil or waxed paper, pat each dough piece into an 8" square. If dough is very soft and sticky, slide parchment onto a cookie sheet and chill briefly. Use a pastry brush to paint the square of chocolate dough with water. Top with square of plain dough. Roll up two doughs like a jelly roll, keeping roll straight and even. Roll onto a piece of plastic wrap; chill until firm. (Dough can be chilled for several days or frozen. If frozen, defrost in refrigerator before proceeding.) Preheat oven to 350ºF. Cut roll into 1/4" slices; arrange on parchment- or foil-lined pans about 2" apart. Bake 10 minutes, until cookies are firm and very lightly colored. Cool on pans on racks. Makes 3 dozen.
Back to the top
Chocolate Cut-Out Cookies
1/2 cup butter, softened
3/4 cup sugar
1 egg
1 tsp. vanilla extract
1-1/2 cups all-purpose flour
1/3 cup cocoa
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
Decorator's Frosting, below
Heat oven to 325ºF. In large mixer bowl, beat butter, sugar, egg and vanilla until light and fluffy. Stir together flour, cocoa, baking powder, baking soda and salt; add to butter mixture, blending well. On lightly floured surface, roll small portion of dough at a time to 1/4" thickness. (Refrigerate dough if too soft to roll.) Cut with 2-1/2" cutters; place on ungreased cookie sheet. Bake 5 to 7 minutes or until only slight indentation remains when touched lightly. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely. Frost cookies; decorate as desired. About 3 dozen cookies.
Decorator's Frosting: In small mixer bowl, combine 1-1/4 cups powdered sugar, 2 Tbsp. shortening, 2 Tbsp. milk and 1/2 tsp. vanilla extract. Beat until smooth and of spreading consistency. Tint with red food coloring.
Back to the top
Chocolate Cut-Out Cookies #2
1/2 cup shortening
1 cup sugar
1 egg
1 tsp. vanilla
3 tbsp. milk
2 sq. melted unsweetened baking chocolate
1/2 tsp. soda
1-1/2 tsp. baking powder
1-3/4 cup flour
Cream shortening and sugar. Add egg, vanilla, milk and chocolate; mix well. Add soda, baking powder and flour. Roll into ball. Chill until firm. Roll and cut with favorite cookie cutter. Bake at 400ºF. for 6 to 8 minutes. Frost with powdered sugar frosting or decorate with sugars before baking. Makes 5 to 6 dozen cookies.
Back to the top
Chocolate-Dipped Stars
Cookie Dough:
2 cups butter, softened
1/2 cup sugar
2 tsp. vanilla
3 egg yolks
2-1/2 cups cake flour
1 egg, beaten with a pinch of salt
Dipping:
1 lb. bittersweet or semisweet chocolate, melted
Use electric mixer to beat butter on medium speed until very soft. Beat in sugar in a stream, then vanilla. Continue beating until very light. Beat in egg yolks, one at a time, beating until very smooth after each addition. After yolks are beaten in, mixture should look like butter cream. Sift cake flour and add to butter mixture. Pulse mixer on and off on lowest speed only until cake flour is absorbed. Mix no more than necessary. Scrape dough onto plastic wrap. Wrap tightly and refrigerate until firm. Preheat oven to 325ºF. Flour a work surface and the dough; roll out to about 1/4" thick. Paint dough with egg wash and score with fork. Cut dough with star- or heart-shaped cutter and place cookies on parchment-lined pans. Bake 15 minutes, until lightly browned – they should still be quite pale. Cool on pans. Melt and temper chocolate. Dip half of each cookie into chocolate, so that pattern on the surface still shows. Place cookies on parchment to dry. Makes 4 dozen.
Back to the top
Chocolate-Mint Surprises
2-1/4 cups flour
1 cup butter, removed from refrigerator 10 minutes before using, cut into small chunks
3/4 cup sugar
1/4 tsp. salt
yolks from 2 large eggs
30 thin square chocolate mint wafers
Position racks to divide oven into thirds. Heat to 350ºF. Lightly spray 2 cookie sheets with Pam. In medium bowl, mix four, sugar and salt. With pasty blender, cut in butter until mixture resembles coarse crumbs. Add egg yolks and vanilla; stir with fork until mixture clumps together to form a dough. Divide in half. Press each portion into a flat square. Place each between 2 sheets of waxed paper and with a rolling pin, roll each half into a 71/2" square, occasionally checking underside of dough and smoothing any creases. Patch dough as needed to make sides straight. Stack on a cookie sheet and chill in freezer 20 minutes or until slightly firm. Peel off top sheet of waxed paper and replace. (This makes it easier to lift cookies from paper later.) Flip dough and paper over; peel off and discard other sheet. Cut dough into 1-1/2" squares. Gently peel cookies from waxed paper and place about 1" apart on prepared cookie sheet. (If dough is too soft to transfer, freeze 20 minutes.) Repeat with remaining dough; place on another cookie sheet. With a 1/2" aspic cutter, cut centers from half of the squares. Reroll and cut scraps. In upper third of oven, bake cutout cookies 8 minutes, whole cookies 12 minutes or until lightly browned and slightly darker at edges. Place cookie sheets on wire racks and let stand until cookies are firm enough to handle but still hot. Place chocolate-mint wafers on whole cookies. Gently press cutout cookies on top. Carefully transfer to wire racks to cool. Store airtight in refrigerator in single layer for 1 week. Or freeze up to 1 month; bring to room temperature before serving. Makes 2-1/2 dozen.
VARIATION:
Pecan-Maple Buttercream Sandwiches: Prepare dough as above, adding 1/2 cup toasted pecans* when adding egg yolks. Roll out as directed. Cut out cookies using a 2-1/2" scalloped round cutter. With a smaller scalloped cutter, remove centers from half. Transfer to cookie sheets. Sprinkle 1/4 cup toasted pecans on top of cutout cookies. Pat nuts to embed slightly. Bake as above. For Filling: In small bowl, beat 1/3 cup slightly softened butter, 2-1/4 cups powdered sugar, 2 Tbsp. + 2 tsp. maple syrup and 1/2 tsp. vanilla until fluffy. (If too thin to spread, add more powdered sugar.) Spread about 1 tsp. of filling on whole cookies; top with cutout cookies.
NOTE: To toast pecans: Bake in pan at 350ºF, stirring once, 8-10 minutes, until fragrant.
Back to the top
Chocolate on Peanut Butter Sandwich Cookies
1-1/4 cups sifted flour
1/2 tsp. salt
1/2 tsp. baking soda
1/2 cup butter
1/2 cup smooth peanut butter
1 cup sugar
1 egg
scant 1 Tbsp. milk
6 oz. semisweet chocolate
2 tsp. butter
Sift together flour, salt and baking soda; set aside. In large bowl of electric mixer, beat the 1/2 cup butter until soft. Add peanut butter and sugar; beat well. Add egg and milk; beat until pale. On low speed, add sifted dry ingredients and beat only until incorporated. Spread out a piece of plastic wrap about 12" long. Spoon half the dough in a strip about 7-8" long down middle of plastic wrap. Lift two long sides of plastic wrap, bring them together on top of the dough, and close them together tightly against the dough. (This will spread and smooth the dough.) Then press on the plastic wrap to form the dough into a sausage shape about 2" in diameter. Twist ends of plastic wrap to make flat (not pointed) ends on the dough. Repeat with remaining dough and another piece of plastic wrap. Place both pieces in freezer for 2 hours or more. About half an hour before you plan to slice and bake the dough, adjust an oven rack to the middle of the oven (it is best to bake these one sheet at a time) and preheat oven to 375ºF. Line a large cookie sheet with baking parchment or aluminum foil, shiny side up; set aside. Break or chop the chocolate into small pieces and place in top of double boiler over shallow water on moderate heat. Stir frequently until chocolate is melted. Add butter and stir until melted. Remove top part of double boiler and stir frequently to cool. (Chocolate should be at room temperature when you use it.) Remove one package of dough from the freezer and unwrap it. With fine, sharp knife (or a serrated knife), cut a few slices of dough 1/4" thick and place each one as you slice it on the lined cookie sheet, about 2" apart (these spread). Quickly spoon a scant teaspoonful of the chocolate in the middle of each slice, but don't spread it. Again, quickly cut more slices of cookie dough and top each mound of chocolate with a slice. (If some of the chocolate runs out to, or over, the edges, or if it doesn't, it will be OK. But when you place a top cookie over the chocolate, do NOT press down on it.) If the dough becomes too soft, rewrap and return it to the freezer. Unwrap and start to slice the other piece of dough. If chocolate hardens, reheat briefly over hot water as necessary (but if it is too hot, it will be too thin and runny). Bake one sheet at a time for 10-12 minutes, until the tops of the cookies are lightly colored all over. When baked, let cookies stand on sheet until they can be transferred easily with a metal spatula; let cool on racks. Makes 3 dozen.
Back to the top
Chocolate-Orange Hearts
Orange Cookie Dough:
2 cups butter
1/2 cup sugar
1 tsp. vanilla
1 tsp. orange extract
1 tsp. grated orange zest
2 egg yolks
2-1/2 cups cake flour
Orange Filling:
2/3 cup orange marmalade
zest and juice of 1 small orange
1 Tbsp. orange liqueur
Chocolate Glaze:
2 Tbsp. water
2 Tbsp. light corn syrup
1/3 cup sugar
3 oz. semisweet chocolate, cut into 1/4" pieces
To make dough, with electric mixer, beat butter and sugar on medium speed until very soft and light. Beat in extracts, the zest and the yolks. Continue beating until smooth and shiny, about 3 more minutes. Stop mixer; sift cake flour and add to butter mixture. Pulse mixer to incorporate flour. Scrape dough onto plastic wrap; wrap and chill until firm. Preheat oven to 325ºF. Divide chilled dough into 4-5 pieces and place one on lightly floured work surface. Return remaining dough to refrigerator. Flour dough and pound to soften; quickly roll dough to about 3/16" thick. Quickly cut dough into heart shapes with floured cutter. Transfer to parchment or foil-lined pans. Repeat with remaining dough. Bake 15-20 minutes or until light golden brown. Cool in pans. To make filling, combine all ingredients in saucepan and bring to a boil over low heat, stirring occasionally. Allow to reduce slightly until thickened. Place 1/2-1 tsp. of the filling on half the cookies. Top with remaining cookies. Allow filling to set. To make glaze, combine water, corn syrup and sugar in saucepan and bring to a boil over low heat, stirring occasionally. Remove from heat, add chocolate and allow to stand 5 minutes to melt chocolate. Whisk smooth and allow to thicken before using. Use paper cone or the end of a spoon to streak cookies with glaze. Or half-dip cookies in hot glaze and allow to drain on rack over waxed paper or a pan. These are best on the day they're made. Makes 2 dozen.
Back to the top
Chocolate Orange Macaroons
8 oz. canned almond paste
3/4 cup sugar
1/4 cup cocoa powder
1 tsp. orange extract
grated zest of 1 orange
3 egg whites
Preheat oven to 375ºF. With electric mixer, mix almond paste, sugar and cocoa on low speed. When crumbly, add extract, zest and one egg white; mix until smooth. Add remaining egg whites and continue mixing until macaroon paste is extremely smooth. Use 1/2" plain tube to pipe the macaroons onto a parchment-lined cookie sheet or jelly roll pan. Hold bag perpendicular to pan and about 1/2" above it; squeeze out a cookie about 3/4" in diameter. Stop squeezing and pull away sideways to avoid leaving a point. Wet a non-terry cloth towel with warm water. Fold into a narrow rectangle. Holding one of the towel in each hand so the towel hangs fairly loose, let the towel touch the surface of the macaroons repeatedly to smooth them out. Bake 10-12 minutes or until macaroons are well puffed and slightly firm, but do not let them dry out. Keep cookies between sheets of waxed paper in a tin or other container with a tight-fitting lid. Makes 5 dozen.
Back to the top
Chocolate-Peanut Butter Bars
Crust:
3 cups Oreo crumbs (about 27 cookies, ground)
12 oz. (2 cups) miniature semisweet chocolate chips
6 Tbsp. butter, cut into pieces
Filling:
1-1/2 cups peanut butter, creamy or chunky
2 cups sifted powdered sugar
1/4 cup + 2 Tbsp. heavy cream
Topping:
12 oz. (2 cups) milk chocolate chips
1/4 cup vegetable shortening (NOT butter)
Line a 13x9" pan with heavy-duty aluminum foil (or two layers of regular aluminum foil). Measure out 6 ounces (1 cup) of the miniature chocolate chips; set aside. For crust, place cookie crumbs in medium bowl. Measure out an additional 3 ounces (1/2 cup) of the miniature chocolate chips; combine these 3 ounces with the butter in a small heatproof bowl. Place over simmering water on low heat (water should not touch bottom of bowl). Stir often until melted and smooth. Remove from heat and hot water. Pour chocolate-butter mixture into cookie crumbs; with spoon, mix thoroughly. Still holding aside 6 ounces of the miniature chocolate chips, add any remaining chips to this crumb mixture. Turn crumb mixture into foil-lined pan; pat firmly to make an even, compact layer. Set aside. For filling, place peanut butter in large bowl. With large spoon, gradually stir in half of powdered sugar, then about half of cream. Repeat with remaining sugar and cream. This will be a stiff mixture, but you should be able to work it as though it were dough. Place spoonfuls of the peanut butter filling all over the bottom crust. With your fingers, pat it out to make as even a layer as possible. Chill while preparing topping. For topping, in medium heatproof bowl combine milk chocolate chips, reserved 6 ounces miniature chocolate chips, and shortening. Place over simmering water on low heat (water should not touch bottom of bowl). Stir frequently until melted and smooth. Remove from heat and hot water. Pour over peanut butter filling; spread quickly to make an even layer. Return to refrigerator until glaze is set. Cut into bars as desired. Store in refrigerator or freezer.
NOTE: These bars should be stored in the refrigerator or freezer, but they taste better and are easier to eat if they can stand at room temperature for 15-30 minutes before serving. If you try to cut these when they are cold, they will crack. Let the uncut bars stand at room temperature for 30 to 45 minutes. Using a large, sharp knife, score the topping deeply. If the topping still cracks when scored, allow the bars to stand at room temperature for 15 minutes more, then try again. Repeat 2 or 3 times until you've cut through the topping, then cut through the rest of the bars.
Back to the top
Chocolate Pecan Dollars
3/4 cup butter, softened
1 cup brown sugar
2 oz. unsweetened chocolate, melted and cooled
1 large egg
2 cups flour
1 tsp. baking powder
1/2 tsp. ground cinnamon
1/4 tsp. salt
2/3 cup chopped pecans, about 2-1/2 oz.
With electric mixer, beat butte and sugar until light, about 2 minutes. Beat in chocolate, then the egg. Continue beating until smooth, about a minute longer. In mixing bowl, combine flour, baking powder, cinnamon and salt; stir well to mix. Beat dry ingredients into butter and chocolate mixture. Scrape down bowl and beaters; beat in pecans. Transfer dough to lightly floured work surface. With floured hands, form dough into cylinder. Cut cylinder in half and roll and pull each pieces into a cylinder about 8-9" long. Roll a piece of parchment or waxed paper around each cylinder. Chill until firm. (Or, if you wish, freeze, double-wrapped in plastic; will keep for up to several weeks.) When ready to bake, preheat oven to 375ºF. Remove one roll of dough from refrigerator and unwrap it. Place on cutting board and use sharp, serrated knife to cut into 1/4" slices. Arrange slices 2" apart on parchment- or foil-lined pans. Bake about 10 minutes, until puffed and beginning to become firm. Makes 6 dozen.
Back to the top
Chocolate Peppermint Cookies
3/4 cup butter
3/4 cup sugar
1 egg
1-1/2 tsp. vanilla
1-1/2 tsp. peppermint extract
1/8 tsp. salt
1/4 cup unsweetened cocoa powder
1-1/2 cup flour
Preheat oven to 375ºF. Combine butter and sugar beat on high until fluffy. Add egg, vanilla, peppermint, and salt. reduce to low and add cocoa then add flour; mix until blended. Press cookies out onto ungreased baking sheets. Bake about 10 minutes. 4 dozen
Back to the top
Chocolate-Peppermint Stained Glass Cookies
from Mom’s Big Book of Baking
1 oz. unsweetened chocolate
2-1/4 cups flour
1/4 cup cocoa powder
1/2 tsp. salt
1 cup butter, softened
1 cup sugar
1 large egg + 1 large egg yolk
1 tsp. vanilla
1/2 cup (about 4 oz.) peppermint candies
Melt chocolate in top of double boiler set over simmering water or in microwave on high 20-60 seconds, depending on how powerful your microwave is. Set aside to cool. Sift together flour, cocoa powder and salt in medium bowl. Cream butter and sugar together in large bowl with electric mixer on medium speed until fluffy. Add melted chocolate and beat to combine. Add whole egg, egg yolk and vanilla. Add flour and cocoa mixture and beat until incorporated, scraping down sides of bowl as necessary. Divide dough into two equal pieces and shape each piece into 6” disk. Wrap each in plastic and refrigerate at least 2 hours or up to 2 days. (Dough can be frozen for up to 1 month; defrost in refrigerator before use.) Preheat oven to 375ºF. Line large baking sheet with parchment paper. Place peppermints in food processor and process until finely ground. Transfer to small bowl. Remove one dough disk from refrigerator and with lightly floured rolling pin, roll out to 1/8” thick on lightly floured work surface. Using small glass or biscuit cutter, cut dough into 3” circles. Using small cookie cutters or sharp paring knife, make decorative cuts in the center of each cookies, leaving a cutout area to fill with candy. Transfer to prepared baking sheet. Using very small measuring spoon, carefully fill each cutout with peppermint candy so that candy is resting on parchment paper and level with dough. Refrigerate dough scraps. Bake cookies until firm, 6-8 minutes. Let cool completely on baking sheet. Repeat with remaining dough and then chilled scraps, using fresh parchment paper. Cookies will keep in an airtight container for up to 2 weeks.
Back to the top
Chocolate Sandwich Cookies
from Mom's Big Book of Baking
Cookies:
1 cup flour
6 Tbsp. cocoa powder, sifted
1/2 tsp. baking soda
1/2 tsp. salt
10 Tbsp. butter, softened
1 cup granulated sugar
1 large egg
1 tsp. vanilla
Filling:
1/2 cup butter, softened (or vegetable shortening)
2-1/2 cup powdered sugar
1 tsp. vanilla
pinch of salt
1-1/2 tsp. water
Combine flour, cocoa powder, baking soda and salt in medium mixing bowl. Cream butter and granulated sugar together in large mixing bowl with electric mixer on medium speed until fluffy, 2-3 minutes. Add egg and vanilla and beat until smooth. Stir in flour mixture until just combined. Divide dough into 2 portions. Shape each portion into a log about 9” long and 1-1/2” in diameter. Wrap in plastic and refrigerate at least 2 hours or up to 24 hours. (Dough logs may be wrapped in plastic and frozen for up to 1 month. Defrost the dough on the counter for 15 minutes before proceeding.) Preheat oven to 350ºF. Slice dough into 1/4” thick rounds and place cookies on ungreased baking sheet, leaving about 2” between each cookie. Bake until they are dry on top, 6-8 minutes (a minute or two longer for partially frozen dough). Let stand on baking sheet 5 minutes and remove from sheet with a metal spatula to a wire rack and let cool completely. To make filling: Cream butter and powdered sugar together in large mixing bowl with electric mixer on low speed until combined. Stir in vanilla and salt. Add water and beat on high until light and fluffy, about 5 minutes. Use filling immediately or cover surface of filling with plastic wrap. If using butter, store filling in refrigerator up to 1 day and re-whip it before using. If using shortening, store the filling at room temperature for up to several days and re-whip it before using. Spoon 1 tsp. of the filling onto the flat side of a cookie. Sandwich with another cookie. Repeat with remaining cookies. These cookies are best eaten on the day they are made. Store in airtight container at room temperature. Makes 3 dozen sandwiches.
Back to the top
Chocolate Shortbread
1 cup butter
1-1/4 cups powdered sugar
1-1/2 tsp. vanilla
1/2 cup unsweetened cocoa
1-3/4 cups flour
Cocoa Glaze, below
Cream butter, sugar and vanilla in large mixer bowl; add cocoa. Gradually blend in flour. Roll or pat our on lightly floured surface to 1/4" thickness. Cut into rectangles (about 2-1/4x1-1/2") with decorative pastry cutter, if available. Place on ungreased cookie sheet. With fork, prick each cookie several times in decorative pattern, piercing cookie through to bottom. Bake at 300ºF for 20-25 minutes or until firm. Cool slightly. Remove from cookie sheet; cool completely on wire rack. Drizzle glaze on top of cookies. Makes 3-1/2 dozen.
Cocoa Glaze: Melt 1 Tbsp. butter in small saucepan over low heat; add 1-1/2 Tbsp. unsweetened cocoa and 2 Tbsp. water. Cook over low heat, stirring constantly, until mixture thickens. DO NOT BOIL. Remove from heat. Blend in 3/4 cup powdered sugar and 1/4 tsp. vanilla; beat until smooth.
Back to the top
![[HOME]](hometab.gif)
![[E-mail me!]](emailtab.gif)
Back to Recipes Main Page
Cut-Out & Other Cookies, page 2
Cut-Out & Other Cookies, page 3
Cut-Out & Other Cookies, page 4
Cut-Out & Other Cookies, page 5
|
![[FAVORITE RECIPES]](recipeshead.gif)