Ingredients
Makes about 2 1/2 dozen
1 cup macadamia nuts (about 3 ounces), toasted
3/4 cup plus 2 tablespoons sugar
1 1/2 cups sweetened shredded coconut
3/4 cup (1 1/2 sticks) plus 1 tablespoon unsalted butter, room temperature
4 tablespoons cream of coconut or unsalted butter
1 teaspoons pure coconut extract
1 teaspoon rum
2 cups all-purpose flour, plus more for work surface
1/2 teaspoon coarse salt
1 large egg white, lightly beaten
Directions
Process nuts and 2 tablespoons sugar in a food processor until finely ground; set aside. Process 1 cup coconut until coarsely ground; set aside.
Put butter, cream of coconut, and remaining 3/4 cup sugar in the bowl of an electric mixer fitted with the paddle attachment; beat on medium until pale and fluffy, about 2 minutes. Mix in coconut extract. Reduce speed to low. Add flour, salt, nut mixture, and ground coconut; mix until combined.
Halve dough. Shape halves into disks, and wrap well in plastic. Refrigerate until firm, about 1 hour.
Let dough soften before rolling. Roll out each disk on lightly floured parchment to 1/4 inch thick. Cover with plastic; refrigerate until firm, 30 minutes.
Preheat oven to 325 degrees. Cut dough into squares using a fluted 2 1/4-inch square cookie cutter. Reroll scraps; continue cutting out squares. Space about 1 inch apart on baking sheets lined with parchment. Lightly brush tops with beaten egg white; sprinkle with remaining 1/2 cup coconut. Bake until golden, 20 to 25 minutes, rotating sheets halfway through. Let cool on sheets on wire racks. Cookies can be stored in airtight containers at room temperature up to 1 week.
Helpful Hint
To toast macadamias, place them in a single layer on a rimmed baking sheet in a 350-degree oven until lightly golden, about 10 minutes, stirring occasionally.
Saturday, December 5, 2009
Bourbon Balls
Ingredients:
- 1 whole entire box Nilla wafers -
2 cups powdered sugar
- 2½ tbsp maple syrup
- 1 cup walnuts chopped very fine
- 6 HEAPING tbsp cocoa powder I like ghiradelli!
- ¾ cup really good bourbon
- Dash of salt
- More powdered sugar for rolling, in a small bowl
Instructions
- In food processor, grind Nilla wafers into fine powder (the finer the powder the better)
- In food processor, finely chop walnuts to yield 1 cup of nuts
- Mix all ingredients together in a large mixing bowl until thoroughly combined
If the dough is too sticky to work with, add more
powdered sugar until the dough is possible to work with;
- Form dough into balls, roll in powdered sugar, and store in the freezer.
- 1 whole entire box Nilla wafers -
2 cups powdered sugar
- 2½ tbsp maple syrup
- 1 cup walnuts chopped very fine
- 6 HEAPING tbsp cocoa powder I like ghiradelli!
- ¾ cup really good bourbon
- Dash of salt
- More powdered sugar for rolling, in a small bowl
Instructions
- In food processor, grind Nilla wafers into fine powder (the finer the powder the better)
- In food processor, finely chop walnuts to yield 1 cup of nuts
- Mix all ingredients together in a large mixing bowl until thoroughly combined
If the dough is too sticky to work with, add more
powdered sugar until the dough is possible to work with;
- Form dough into balls, roll in powdered sugar, and store in the freezer.
Holiday Cheese Ball
Perfect for entertaining because it stores well in the fridge for 2 - 3 weeks!
Serve this with crackers or crudite for a nice appetizer!
2 pkgs. ( 8 oz ea) Cream Cheese brought to room temperature
2 cups sharp cheddar cheese grated
1 Tbs. finely chopped--green pepper
1 Tbsp. finely chopped onion
1 clove minced garlic
2 Tbsp. worchester sauce,
dash of cayenne pepper,
1 tsp. lemon juice and 1 tsp. salt
Mix well in the bowl of a kitchenaid with the paddle attachment - or a hand mixer with beaters -
Spoon 4 equal pieces onto plastic wrap . Roll into balls. Refrigerate.
Can be rolled in finely chopped pecans or walnuts - which i think adds a nice finihing touch... or you can sprinkle fresh herbs on top!
Serve this with crackers or crudite for a nice appetizer!
2 pkgs. ( 8 oz ea) Cream Cheese brought to room temperature
2 cups sharp cheddar cheese grated
1 Tbs. finely chopped--green pepper
1 Tbsp. finely chopped onion
1 clove minced garlic
2 Tbsp. worchester sauce,
dash of cayenne pepper,
1 tsp. lemon juice and 1 tsp. salt
Mix well in the bowl of a kitchenaid with the paddle attachment - or a hand mixer with beaters -
Spoon 4 equal pieces onto plastic wrap . Roll into balls. Refrigerate.
Can be rolled in finely chopped pecans or walnuts - which i think adds a nice finihing touch... or you can sprinkle fresh herbs on top!
Basic Shortbread
Ingredients
3/4 pound unsalted butter, at room temperature
1 cup sugar, plus extra for sprinkling
1 teaspoon pure vanilla extract
3 1/2 cups all-purpose flour
1/4 teaspoon salt
Directions
Preheat the oven to 350 degrees F.
In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
Roll the dough 1/2-inch thick and cut with a 3 by 1-inch finger-shaped cutter. Place the cookies on an ungreased baking sheet and sprinkle with sugar. Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature.
3/4 pound unsalted butter, at room temperature
1 cup sugar, plus extra for sprinkling
1 teaspoon pure vanilla extract
3 1/2 cups all-purpose flour
1/4 teaspoon salt
Directions
Preheat the oven to 350 degrees F.
In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
Roll the dough 1/2-inch thick and cut with a 3 by 1-inch finger-shaped cutter. Place the cookies on an ungreased baking sheet and sprinkle with sugar. Bake for 20 to 25 minutes, until the edges begin to brown. Allow to cool to room temperature.
MOLASSES GINGERBREAD COOKIES
MOLASSES GINGERBREAD COOKIES
This recipe was one of my great grandmothers... and I always like to slightly underbake them so they are crisp around the edges - chewy in the center. Because they are rolled in sugar you get a crunch that is divine~
INGREDIENTS
¾ cup canola oil
¾ cup sugar
1 egg
¼ cup molasses ( i like the robust molasses... lots of GREAT flavor)
2 cups flour
2 tsp baking soda
1 tsp salt
1 ½ tsp cinnamon
1 tsp ginger
1 tsp vanilla
Combine all wet indredients and mix well
sift together all dry ingredients and add in small batches to the wet
Chill dough. AT LEAST 45 mins
Roll into 1 inch balls.
Roll balls in granulated sugar and bake at 350° for ~ 9 to 10 mins.
This recipe was one of my great grandmothers... and I always like to slightly underbake them so they are crisp around the edges - chewy in the center. Because they are rolled in sugar you get a crunch that is divine~
INGREDIENTS
¾ cup canola oil
¾ cup sugar
1 egg
¼ cup molasses ( i like the robust molasses... lots of GREAT flavor)
2 cups flour
2 tsp baking soda
1 tsp salt
1 ½ tsp cinnamon
1 tsp ginger
1 tsp vanilla
Combine all wet indredients and mix well
sift together all dry ingredients and add in small batches to the wet
Chill dough. AT LEAST 45 mins
Roll into 1 inch balls.
Roll balls in granulated sugar and bake at 350° for ~ 9 to 10 mins.
Cranberry Bars
This was the winning recipe from the cookie fest at AI today! its amazing delish and so festive looking! Adtionally I think you could use apricot preserves in replacement of the cranberry *GOO* or raspberry or ever strawberry preserves as a nice change to cranberry
Holiday Cranberry Bars:
Makes about 16 big bars
Cranberry "goo"
- 1 and 1/4 cup granulated sugar
- 1/2 cup orange juice
and the zest of 1 orange
- 1/2 cup water
- 4 cups fresh cranberries
- 1 1/4 tsp cinnamon
Crunchy bottom and top
- 1 1/2 cups packed light brown sugar
- 1 cup unsalted butter, softened
- 3 cups old fashioned oats
- 2 cups regular white flour
- 1/2 tsp salt
Directions:
Dough: In large saucepan, mix granulated sugar, juice, zest, and water. Bring to a boil, then stir in remaining "goo" ingredients. Cook over medium heat, stirring occasionally for about 15 minutes or until thickened. Cool. While "goo" cools, heat oven to 400 degrees.
Crunchy Coating: In large bowl, mix brown sugar and butter. Stir in remaining 'crunchy bottom and top' ingredients until crumbly. Line 13x9 inch glass baking pan with foil. Press half the crunchy mixture into the bottom of pan - build up the sides a little bit so the "dough goo" doesn't stick to foil. Cover evenly with "goo dough". Top with remaining crunchy mixture and press lightly. Bake at 400 degrees for about 25 minutes or until light brown. Cut into bars while still warm. Enjoy!
Holiday Cranberry Bars:
Makes about 16 big bars
Cranberry "goo"
- 1 and 1/4 cup granulated sugar
- 1/2 cup orange juice
and the zest of 1 orange
- 1/2 cup water
- 4 cups fresh cranberries
- 1 1/4 tsp cinnamon
Crunchy bottom and top
- 1 1/2 cups packed light brown sugar
- 1 cup unsalted butter, softened
- 3 cups old fashioned oats
- 2 cups regular white flour
- 1/2 tsp salt
Directions:
Dough: In large saucepan, mix granulated sugar, juice, zest, and water. Bring to a boil, then stir in remaining "goo" ingredients. Cook over medium heat, stirring occasionally for about 15 minutes or until thickened. Cool. While "goo" cools, heat oven to 400 degrees.
Crunchy Coating: In large bowl, mix brown sugar and butter. Stir in remaining 'crunchy bottom and top' ingredients until crumbly. Line 13x9 inch glass baking pan with foil. Press half the crunchy mixture into the bottom of pan - build up the sides a little bit so the "dough goo" doesn't stick to foil. Cover evenly with "goo dough". Top with remaining crunchy mixture and press lightly. Bake at 400 degrees for about 25 minutes or until light brown. Cut into bars while still warm. Enjoy!
Wednesday, December 2, 2009
Spiced Almonds
Spiced Almonds
Ingredients
Vegetable oil spray
1 lb blanched almonds
1/4 cup sugar
1 tbsp ground cinnamon
1/4 tsp sweet paprika
Pinch of ground cloves (optional)
Cayenne
2 tbsp honey
directions
Preheat the oven to 350 degrees. Spray a shallow roasting pan or baking sheet with vegetable oil spray. Spread the almonds in single layer and toast for 17 minutes, or until browned but not too dark. Remove and let cool. Keep the oven turned on.
Meanwhile, in a small bowl, mix together the sugar, cinnamon, paprika, and cloves, if using. Season to taste with cayenne. When the nuts are cool, drizzle with honey and toss.
Sprinkle the spice mixture on the nuts, toss again until the nuts are covered evenly. Put back in the oven for 5 to 10 minutes, or until nuts are brown and shiny. Remove and let cool. Store in an airtight container at room temperature for a week.
Ingredients
Vegetable oil spray
1 lb blanched almonds
1/4 cup sugar
1 tbsp ground cinnamon
1/4 tsp sweet paprika
Pinch of ground cloves (optional)
Cayenne
2 tbsp honey
directions
Preheat the oven to 350 degrees. Spray a shallow roasting pan or baking sheet with vegetable oil spray. Spread the almonds in single layer and toast for 17 minutes, or until browned but not too dark. Remove and let cool. Keep the oven turned on.
Meanwhile, in a small bowl, mix together the sugar, cinnamon, paprika, and cloves, if using. Season to taste with cayenne. When the nuts are cool, drizzle with honey and toss.
Sprinkle the spice mixture on the nuts, toss again until the nuts are covered evenly. Put back in the oven for 5 to 10 minutes, or until nuts are brown and shiny. Remove and let cool. Store in an airtight container at room temperature for a week.
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