Here's my favorite recipe. Been making 'em for years. Russian Tea Cakes - Fannie Farmer Baking Book ============================================= I love these little things: 1 cup softened butter 1/2 cup powdered sugar 1 tsp vanilla extract 2 1/4 cups flour 1/4 tsp salt 3/4 chopped walnuts Extra powdered sugar for rolling. Beat the butter and sugar together until creamy. Add extract and mix well. Stir together flour and salt and combine well with butter mixture. Stir in walnuts. Roll into bite size (one level tablespoon) balls and bake on sheet at 400° for 10 to 12 minutes. Remove and roll in extra powdered sugar. Let cool on a platter and roll again. Judi

As long as the paper isn't messy (no dripped chocolate or gooey filling spilled on it), I just leave the same sheets on my cookie sheets through the holidays. It doesn't hurt anything at all to use and reuse. Just shake the crumbs into the trash can between uses. After all, you store your baked cookies at room temperature for days/weeks around the holidays, the paper is not going to 'spoil' if you do the same. Used to work in a very high end bakery. With the price of parchment, they used it until something spilled on it--often used sheets for many many times a day, for days.

Cookalong #37 ----BUTTER! clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, Nov 15, 10 at 19:49 Pull out The Holiday recipes! Annie1992 has picked out next ingredient and it a great one for this time of year. >>>>>>>>>>>>> BUTTER This basic staple is heavily used in recipes this time of year. What are some of your favorites? Recipes do not have to be just for the Holidays as I know we all use butter throughout the year. But please, no 'fake' butter recipes. Nancy Here is a link that might be useful: Cookalong #36 ------ HONEY Follow-Up Postings: o RE: Cookalong #37 ----BUTTER! clip this post email this post what is this? see most clipped and recent clippings Posted by lindac (My Page) on Mon, Nov 15, 10 at 20:20 One of my faves....blender Hollendaise. Ingredients 4 egg yolks ½ teaspoon salt ½ teaspoon dry mustard 1 Tablespoon fresh squeezed lemon juice ( I like 2 tablespoons) 1 shot tobasco - ¼ pound butter (one stick) Have eggs at room temp, as well as lemon juice. Place eggs, lemon, tobasco, salt and mustard into blender and blend until well mixed. Heat butter until bubbling hard but not brown….with blender running slowly pour into the blender….hot butter cooks the eggs and the sauce thickens….serve immediately or keep hot over boiling water. And of course Ann's Caramel sauce Linda, 1 cup butter, 1 cup brown sugar, 1 cup white sugar and one cup of whipping cream. pinch of salt (optional) and vanilla. Add everyone except the vanilla and bring to a boil. Cook for 5 or 6 minutes and remove from heat. Add vanilla. Ann. (If there is any left, eat with a spoon) LOL And there are shortbread cookies, spritz, butter cookies, pecan snow balls etc etc etc... It's all about butter! o RE: Cookalong #37 ----BUTTER! clip this post email this post what is this? see most clipped and recent clippings Posted by doucanoe (My Page) on Mon, Nov 15, 10 at 21:04 OMG,I can feel my waistband tightening..... Aw heck, you only live once! Here we go! Buffalo Wings 2-1/2 lb chicken wings, separated 1/2 c butter 1/2c Louisiana Hot Sauce 2 6oz. pkg dry Italian dressing mix 2 T lemon juice 1/2 tsp dry basil Fry unbreaded wings in hot oil until meat is cooked and skin is crispy. Meanwhile, melt butter in saucepan, stir in remaining ingredients. Toss cooked wings in sauce until coated. Place wings on baking sheet and bake 10 minutes at 350º Serve with Blue Cheese dressing and celery sticks ~~~~~~~~~~~~~~~~~~~~~~~~~ Originally posted back in 2005 by Janet_KS I have made this one often....super simple! Toffee 1/2 lb. butter 1 cup brown sugar (firmly packed) 4 or 5 Hershey bars or milk chocolate chips (approx. 6-8 oz.) 3/4 cup chopped pecans Butter cookie pan and sprinkle with 1/2 cup chopped nuts. Put butter and sugar in heavy skillet and bring to boil. Boil for 12 minutes, stirring constantly. Pour candy into cookie pan and allow it to cool a minute or two. Place chocolate on top of candy and wait a couple of minutes for it to soften. Spread chocolate evenly and top with remaining nuts. When cool, break into pieces. JANET'S NOTES: I sometimes use margarine instead of butter and usually only cook it for 10 minutes rather than 12 minutes (probably varies due to type of skillet used). To cool quickly, I put mine in the refrigerator. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ This is the best Scampi recipe I've ever had. It's from allrecipes, posted by slipmaloney. Deeeee-Lish! Ultimate Shrimp Scampi 1 (16 ounce) package angel hair pasta 1/2 cup butter 4 cloves garlic, minced 1/2 cup minced onion 1 tablespoon chopped fresh parsley 1 tablespoon salt 1/2 teaspoon black pepper 1 dash Worcestershire sauce 1/4 cup lemon juice 1 teaspoon dry white wine 1 pound peeled and deveined medium shrimp 1/2 cup Asiago cheese, diced 1 large avocado - peeled, pitted and diced Bring a large pot of lightly salted water to a boil over high heat. Add the angel hair pasta, and cook until al dente, 2 to 3 minutes; drain. Melt the butter in a large skillet over medium heat. Stir in the garlic, onion, parsley, salt, pepper, Worcestershire sauce, lemon juice, and white wine. Once the mixture begins to bubble, increase the heat to medium-high, and stir in the shrimp. Cook and stir until the shrimp turn pink, and are no longer transparent in the center, about 5 minutes. Serve the scampi over a bed of angel hair pasta, and sprinkle with Asiago cheese and avocado to serve. Linda o RE: Cookalong #37 ----BUTTER! clip this post email this post what is this? see most clipped and recent clippings Posted by ruthanna (My Page) on Mon, Nov 15, 10 at 23:31 This is a truly decadent first course and needs the best quality ingredients you can find, including the butter. COACH HOUSE CRAB WITH PROSCIUTTO - 6 servings 24 thin slices of prosciutto 12 oz. Fresh lump crab meat 3/4 cup unsalted butter 1 tsp. Worcestershire sauce 1/2 tsp. Tabasco sauce (I use Cholula) 1 lemon 2 Tbs. minced parsley Freshly ground black pepper Arrange 4 slices of prosciutto on a flat surface, each slightly overlapping the other. Place a heaping tablespoon of crab in the center of the end slice. Roll ham slices over filling cigar-style; repeat with remaining meat and crab to make 6 rolls. Heat butter in a large skillet; when it foams, add the six rolls. (The ham will cling to the drab when heated.) Turn rolls once and cook until ham starts to frizzle and crab is heated through. Transfer to a hot serving dish. Add Worcestershire and Tabasco to skillet and squeeze in juice of lemon. Heat for about 30 seconds and pour over ham. Sprinkle each roll with parsley and pepper. o RE: Cookalong #37 ----BUTTER! clip this post email this post what is this? see most clipped and recent clippings Posted by canarybird (My Page) on Tue, Nov 16, 10 at 2:58 I'll have to add this one: AUNTY DOE'S SHORTBREAD Posted by canarybird (My Page) on Mon, Dec 17, 07 at 13:42 Here's the recipe from my Aunt which has been made for over 60 years and is a family favourite which has been passed on and on and on. It's one great shortbread!: Aunty Doe's Shortbread 1/2 lb salted butter - softened to room temperature 1/2 cup sifted icing sugar (confectioner's sugar) 2 cups flour Mix butter and icing sugar, then add flour, mixing by hand. Form into a brick shape...if necessary put in fridge to cool, then slice into thick rectangles. (Slice thickly from the end of the "brick" and then slice each one again so the pieces come out at around 1" x 2" (2.5 cm x 5 cm) and about 3/4 inch thick. She liked to put a small dot of either red or green glace cherry in the middle of each.) Bake on parchment lined cookie sheet at 275F for one hour. SharonCb o RE: Cookalong #37 ----BUTTER! clip this post email this post what is this? see most clipped and recent clippings Posted by caliloo (My Page) on Tue, Nov 16, 10 at 3:08 YUM! Here are a few must haves for the holidays..... MARINATED SHRIMP WITH CHAMPAGNE BEURRE BLANC Sauce base 2 cups Champagne or other dry sparkling wine 1/3 cup finely chopped shallots 2 tablespoons Champagne vinegar or other white wine vinegar 1/4 teaspoon whole black peppercorns Shrimp 1 cup Champagne or other dry sparkling wine 1/4 cup extra-virgin olive oil 3 tablespoons minced shallots 1/2 teaspoon freshly ground black pepper 24 extra-large uncooked shrimp (about 2 pounds), peeled with tail left intact, deveined 1 tablespoon minced fresh chives 1 tablespoon minced fresh tarragon 1 tablespoon minced fresh parsley Nonstick vegetable oil spray 1 cup (2 sticks) chilled unsalted butter, cut into 16 pieces For sauce base: Combine Champagne, shallots, vinegar, and peppercorns in heavy medium saucepan. Boil until reduced to 1/4 cup liquid, about 20 minutes. (Can be made 4 hours ahead. Cover and let stand at room temperature.) For shrimp: Combine Champagne, olive oil, shallots, and ground pepper in resealable plastic bag. Add shrimp to bag and seal; shake bag to coat shrimp evenly. Marinate shrimp at room temperature at least 30 minutes and up to 1 hour, turning bag occasionally. Mix chives, tarragon, and parsley in small bowl. Preheat broiler. Spray broiler pan with nonstick vegetable oil spray. Drain shrimp; discard plastic bag with marinade. Arrange shrimp on prepared pan in single layer. Broil shrimp until just opaque in center, about 2 minutes per side. Stand 3 shrimp, tails upright, in center of each plate. Rewarm sauce base over medium-low heat. Whisk in butter 1 piece at a time, just allowing each to melt before adding next (do not boil or sauce will separate). Season beurre blanc to taste with salt and pepper. Spoon warm sauce around shrimp. Sprinkle with fresh herbs and serve. Market tip: Champagne and sparkling wines labeled extra dry are actually slightly sweeter than those labeled brut. The latter works best for this dish. ******************************************************** Phyllo Triangles with Lobster Filling Martha Stewart Entertaining Makes about 50 1 Steamed Lobster 4 Tbsp unsalted butter 6 scallions finely chopped ¼ cup white wine or vodka 1 ½ tbsp all purpose flour ¼ cup heavy cream pinch of cayenne pepper Kosher salt and fresh ground black pepper 1 lb Phyllo 1 lb unsalted butter, melted Remove meat from lobster and chop. Set aside Melt 2 tbsp butter in a small skillet and sauté the scallions for 2 or 3 min. Add lobster meat and wine or vodka and stir quickly to combine over high heat. Drain the mixture reserving the liquid. Melt the remaining 2 tbsp butter in another skillet. Add the flour and cook slowly without coloring the flour for 5 minutes. Add the reserved liquid and cream and stir constantly until the mixture begins to thicken. Stir the lobster meat back into the cream mixture, add cayenne and season to taste. Cool completely before filling the triangles. Prepare the triangles as you would sharon’s Spanikopita. If you need those directions, I can copy them over. o RE: Cookalong #37 ----BUTTER! clip this post email this post what is this? see most clipped and recent clippings Posted by pat_t (My Page) on Tue, Nov 16, 10 at 4:26 OMG - this is to die for on a steak! ROQUEFORT BUTTER 1/2 lb. (2 sticks) unsalted butter, at room temperature 2 shallots, sliced thin (about 2/3 cup) 1 clove garlic, minced 4 oz. Roquefort cheese, crumbled 1 tsp. fresh thyme leaves 1 Tblsp. good-quality red-wine vinegar Coarse salt and freshly ground black pepper to taste Melt 1 Tbs. of the butter in a small skillet over medium heat. Add the shallots and garlic and cook until the shallots are soft, about 5 min. Set aside to cool. Meanwhile, using a mixer or a wooden spoon, beat the remaining butter until soft and creamy. Scrape the butter off the beaters or spoon. Add the cooled shallots and garlic, Roquefort, thyme, and vinegar to the butter and mix together with a rubber spatula. Season with salt and pepper. Taste again for balance, adding a drop more vinegar or a dash more salt if necessary. If you like, serve with a generous tablespoon of Roquefort Butter on each steak, letting the butter soften slightly on the cooked steak for a minute or two. Yields about 1-1/2 cups. This butter mixture, called a compound butter, can be stored in a covered plastic container in the refrigerator for up to 3 days. For longer storage, wrap the butter in plastic wrap or waxed paper, roll into a log 2 inches in diameter, and freeze for up to 2 months. Recipe from Fine Cooking magazine. o RE: Cookalong #37 ----BUTTER! clip this post email this post what is this? see most clipped and recent clippings Posted by nancedar (My Page) on Tue, Nov 16, 10 at 4:43 Hope someone from up North, like Canada LOL, posts a TNT recipe for Butter Tarts. Ate one every day from a little bakery when I lived a short while in Brossard QC (next to Montreal). Yum. Nancy o RE: Cookalong #37 ----BUTTER! clip this post email this post what is this? see most clipped and recent clippings Posted by jasdip (My Page) on Tue, Nov 16, 10 at 7:19 My Mom makes the best butter tarts! She even sells them at my step-father's work! LOL Walnuts/raisins are often in Canadian butter tarts. Mom just puts raisins in hers, but you can put both, or none in. Jasdip's Mom's Butter Tarts :D 2 eggs, beaten 1 cup brown sugar 1 tsp vanilla 2 tsp cream or half and half 1/2 cup butter, melted raisins Make pastry and cut with a large biscuit cutter and put into muffin cups. Put some raisins in each unbaked shell. Spoon mixture over top. Bake at 425 degrees 10 minutes, reduce heat to 350 until done, another 8-10 minutes. o RE: Cookalong #37 ----BUTTER! clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Tue, Nov 16, 10 at 7:46 BUTTERY DINNER ROLLS 3 cups all-purpose flour 2 (1/4 ounce) packages active dry yeast 1 teaspoon salt 2 tablespoons granulated sugar 1/4 cup nonfat dry milk 1 1/4 cups warm water (105 to 115 degrees F) 1 large egg slightly beaten 8 tablespoons butter melted 2 tablespoons butter flavored vegetable shortening Place 2 cups flour in a large mixing bowl. Add yeast, salt, sugar and dry milk. Set aside. In a mixing bowl, combine water and egg and stir to blend. Make a well in the center of the dry ingredients. Pour water mixture into the well. Mix by hand, beating 150 strokes and frequently scraping bottom and sides of bowl. Add 1/2 of the melted butter and beat to incorporate. Add remaining flour, about 1/3 cup at a time, beating to incorporate each addition. Cover bowl with plastic wrap. Set dough in a warm, draft free place such as oven with a pan of the hottest tap water on the rack below. Allow batter to rise until doubled in bulk, about 1 hour. Coat cups, bottoms and sides of 12 cup muffin pan (or two small round pans) with shortening. Punch down batter (batter will be extremely soft and sticky). Drop by hand or spoonful into prepared muffin cups to make 12 rolls (or in pan touching the next). Brush dough with 1/2 remaining melted butter. Let rise uncovered in a warm draft free place until doubled in bulk, about 30 minutes. In preheated 400 degree oven, bake rolls on middle rack for 16-18 minutes. Brush tops of baked rolls with remaining melted butter. TEXAS ROADHOUSE CINNAMON BUTTER Texas Road House is known for their delicious rolls. 1 C. (2 sticks) butter, softened 1/3 C. sweetened condensed milk (chilled) 1/2 tsp. corn syrup 3/4 to 1 tsp. cinnamon (to taste) Place all ingredients in a food processor and blend until mixture is smooth. Serve with hot rolls or muffins. This may be stored in the refrigerator. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ This recipe eliminates the rolling and turns of the traditional croissant recipes. I freeze the butter in the second step and my pea sized chunks are larger rather than smaller peas. I have also used this dough to shape old fashioned Butterflake dinner rolls. EASY CROISSANTS Source of Recipe RC 1 package yeast 1 cup water 3/4 cup evaporated milk 1 egg 1/3 cup sugar 1 1/2 teaspoons salt 5 cups flour, divided use 1/4 cup melted butter 1 cup firm butter 1 egg, beaten 1 tablespoon water In a bowl, combine yeast with water. Add evaporated milk, egg, sugar, salt and 1 cup of the flour. Beat to a smooth batter and blend in 1/4 cup melted butter. In a large bowl, cut the 1 cup of firm butter into the remaining 4 cups of flour until pea-sized. Pour the yeast mixture over the, butter-flour mixture and gently mix just until the flour is moistened. Cover with clear plastic wrap and refrigerate until well-chilled, 4 hours to 4 days. Knead the dough on a floured board about 6 turns to release air bubbles. Divide the dough into 4 equal parts. Keeping the other parts refrigerated, roll one part into a 15-inch diameter circle, then cut into 8 equal wedges. For each croissant, roll wedges toward the point. Gently turn the ends toward the center to form a crescent. Place on an ungreased baking sheet with the point down, about an inch apart. Repeat with remaining parts. Cover the croissants with a clean tea towel and let rise at room temperature. When almost doubled in bulk, about 2 hours, brush them with a mixture of the 1 beaten egg and 1 tablespoon water. Bake at 325 degrees for 35 minutes. My notes... after removing the dough from the refrigerator, knead a couple of times. Put half of the dough back into the refrigerator. Roll remaining dough, into a rectangle, fold up like a letter and roll into a rectangle again, about 10 X 15. Cut into 7 rolls along the wide side (zig-zag pattern) each roll will be about 4 1/2 to 5" on the wide end and 10" long. Repeat with other half of dough. Total 14 croissants that are large enough for making sandwiches. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Ooey Gooey Cinnamon Rolls Source of Recipe www 2 packages active dry yeast 1 cup warm water 2/3 cup plus 1 tsp. granulated sugar 1 cup warmed milk 2/3 cup butter 2 tsp. salt 2 eggs, slightly beaten 7 cups flour Filling: 1 cup melted butter 1 3/4 cups granulated sugar 3 tablespoons ground cinnamon 1 1/2 cups chopped walnuts, optional 1 1/2 cups raisins, optional In a cup, combine yeast, warm water and 1 tsp. sugar, stir and set aside. In a large bowl, mix milk, remaining 2/3 cup sugar, melted butter, salt and eggs; stir well and add yeast mixture. Add half the flour and beat until smooth. Stir in enough of the remaining flour until dough is slightly stiff (dough will be sticky). Turn out onto a well-floured board; knead 5-10 minutes. Place in glass or plastic bowl and cover. Let rise in warm place until doubled in bulk, about 1 to 1 1/2 hours. When doubled, punch down dough and let rest 5 minutes. Roll out on floured surface into a 15 x 20 inch rectangle. To prepare filling: Spread dough with 1/2 cup melted butter. Mix together 1 1/2 cups sugar and cinnamon; sprinkle over buttered dough. Sprinkle with walnuts and raisins, if using. Roll up and pinch edge together to seal. Cut into 12 slices. Coat bottom of a 13-by-9-inch baking pan and an 8-inch square pan with remaining 1/2 cup melted butter, then sprinkle with remaining 1/4 cup sugar. Place cinnamon roll slices close together in pans. Let rise in warm place until dough is doubled in bulk, about 45 minutes. Topping: 1 cup butter or margarine 1/2 cup brown sugar 1/2 cup Karo syrup 2 cups pecans chopped (optional) In a saucepan place all ingredients except for the pecans. Melt these ingredients on range top. Mix in pecans then pour over top of rolls. Preheat oven to 350 degrees. bake for approximately 25 minutes or until done. Let cool. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Enjoy! Nancy o RE: Cookalong #37 ----BUTTER! clip this post email this post what is this? see most clipped and recent clippings Posted by ruthanna (My Page) on Tue, Nov 16, 10 at 8:27 CAUTION: This recipe uses uncooked eggs.. TOASTED WALNUT BUTTER ��" 4 cups ��" 8 servings 1 pound butter, room temperature 3 Tbs. heavy cream 3 egg yolks 1 cup freshly grated Parmesan cheese 1 cup lightly toasted ground walnuts 2 tsp. salt 2 tsp. pepper 1 1/2 Tbs. minced garlic In a food processor or by hand, cream the butter. Add the cream and egg yolks and blend until smooth. Add the remaining ingredients. Refrigerate, well covered, if not using immediately. For each entree serving, have 1/ 2 cup of the butter at room temperature; toss with cooked, drained pasta over low heat in the pasta cooking pan. Dust with minced parsley and additional Parmesan, if desired. This butter is also good on baked potatoes, steamed green vegetables, chicken breasts, etc. Minced fresh herbs can be added but I prefer to let the walnuts be the dominant flavor. o RE: Cookalong #37 ----BUTTER! clip this post email this post what is this? see most clipped and recent clippings Posted by jessyf (My Page) on Tue, Nov 16, 10 at 9:21 Just found this one on thekitchn. Thinking about it for Friday AM after T-giving. No-Knead Pumpkin Rolls with Brown Sugar Glaze Makes 16-18 rolls For the dough: 1/4 cup water 1 scant tablespoon yeast (1 package) 1 cup milk 1/2 cup butter 1/2 cup sugar 1 15-ounce can pumpkin puree 1 1/2 teaspoons kosher salt 5 1/2 cups all-purpose flour For the filling: 1/2 cup butter 1 cup packed brown sugar 2 teaspoons cinnamon 1/2 teaspoon ginger 1/2 teaspoon nutmeg 2 cups pecans - toasted, chopped, and divided in half (optional) For the glaze: 1/4 cup butter 1/2 cup milk 1 cup brown sugar pinch salt 2 1/2 cups powdered sugar Sprinkle the yeast over the water and let it sit a few minutes until the yeast is dissolved. Meanwhile, warm the milk and butter in a small saucepan on the stove top until the butter is melted. Combine this with the sugar in a large heat-proof mixing bowl and stir until the sugar is completely dissolved. Let the milk mixture cool until it is just warm to the touch - NOT HOT. Then stir in the yeast and the pumpkin. Add the salt and five cups of the flour all at once, stirring until all the flour has been absorbed. Squish it between your hands if you’re having trouble incorporating the last of the flour. The dough will be sticky, but should come together in a shaggy ball. If it's still more the consistency of cookie batter, work in an additional 1/2 cup of flower. Cover the dough and let it rise for 1-3 hours. During this time, it should double in bulk. At this point, you can punch the dough down and refrigerate it overnight or continue shaping the rolls. To shape the rolls (either immediately or with the refrigerated dough), sprinkle your work surface with a little flour and dump the dough on top. Pat it down into a rough rectangle and then use a floured rolling pin to roll it into a rectangular shape about a half an inch thick, longer than it is wide. If the dough gets sticky, sprinkle a little more flour on the dough’s surface and on your hands. Melt the butter in the microwave and stir in the brown sugar and the spices. Spread this over the rectangle of dough, leaving an inch of bare dough at the top. Sprinkle one cup of the toasted pecans over the dough, if using. Starting at the edge closest to you, roll the dough into a cylinder and pinch it closed at the top. Rub a tablespoon of soft butter into the bottom of two 9x13 baking dishes, two 9-inch cake pans, or a combination. Using a bench cutter or a sharp knife, cut the cylinder into individual rolls 1 - 1 1/2 inches thick. Place them into your baking dishes so they have a little wiggle room on all sides to rise. Cover them with a clean kitchen towel and let them rise until they fill the pan and look puffy, 30 minutes for already-warm dough and 1 hour for dough that’s been refrigerated. About 20 minutes before baking, begin heating the oven to 375°. When the rolls are ready, bake them for 20-25 minutes, until the tops are golden and starting to look toasted around the edges. Rotate the pans halfway through cooking. While they are baking, prepare the glaze. In a small saucepan over medium heat, combine the milk and butter. When the butter has melted, add the brown sugar and salt. Stir until the brown sugar has melted. Remove from heat and strain into a mixing bowl to remove any sugar clumps. Stir in the powdered sugar. This should form a thick but pourable glaze. Let the baked rolls cool for about five minutes and then pour the glaze on top. Sprinkle the remaining cup of pecans over the top, if more nuttiness is desired. Eat them immediately. Leftovers will keep for several days and are best reheated for a minute in the microwave. o RE: Cookalong #37 ----BUTTER! clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Tue, Nov 16, 10 at 9:38 Here's one of my favorites, from one of my favorite forum members. Lars, I hope you don't mind me posting this recipe. Oh, and I've always followed it as written, using the Amaretto. I bet they're good using the other suggested substitutes as well. Lars' Danish Butter Cookies  1-1/4 cups unsalted butter, softened 1 1/4 cup granulated sugar 3 egg yolks, beaten 2-1/4 cups sifted all-purpose flour 1 teaspoon baking soda 1 teaspoon cream of tartar 1-1/2 teaspoons Amaretto   How to Prepare : Cream butter and sugar. Beat egg yolks in, one at a time. Add remaining ingredients; mix well. Chill dough. Roll dough into small balls and place on an ungreased cookie sheet. Press dough with any press or glass dipped in sugar. Bake at 325 degrees for 12 to 18 minutes, or until lightly brown around edge. Remove immediately from cookie sheet and cool. You can substitute other flavorings for the Amaretto, such as a bit of grated lemon rind or vanilla or coconut extract. Sally o RE: Cookalong #37 ----BUTTER! clip this post email this post what is this? see most clipped and recent clippings Posted by denise8101214 (My Page) on Tue, Nov 16, 10 at 11:15 Here is a recipe for Pasta Frolla from my friend and neighbor. I had a little trouble with the conversions but maybe your scales will make that easier. The conversions I use are in parenthesis. It is like a rich shortbread. She served it filled with lemon curd with a few shapes of the dough on top. Very pretty, very tasty. Pasta Frolla 270 gr. (2 cups) All purpose flour 115 gr. (1 cup) Powdered sugar 135 gr. (9 1/2 Tbsp.) Butter 4 Egg yolks A little orange peel grated Using a food processor mix the flour with the diced butter to make crumbs. Add sugar and orange peel then one yolk at a time. The pastry will all lump together. Leave it in the fridge for about 30 minutes. Using a rolling pin, roll out on a board or cold surface. Remove some to make criss-cross pattern or shapes with cutters on the surface after filling the base. Using a flan dish (for this quantity I use a flan dish that measures about 9.5 inches in diameter. If the pastry breaks when you try to lift it to put in the dish, don’t worry, just piece it together in the dish and put bits around the edge of the dish too. The fill it with lemon curd or whatever you want. When you have finished adding the pastry on top, be it criss-cross or shapes, use some of your egg whites to brush all the pastry that is visible. I cooked it at about 350 degree F for about 45 minutes. Mine is a convection oven so you’ll just have to be careful. Here is a link to a blog recipe that is similar and it has pictures. Here is a link that might be useful: Similar recipe o Cookalong #37 --- BUTTER! clip this post email this post what is this? see most clipped and recent clippings Posted by denise8101214 (My Page) on Tue, Nov 16, 10 at 11:21 Links to all the other cookalongs. Here is a link that might be useful: Cookalong Links o RE: Cookalong #37 ----BUTTER! clip this post email this post what is this? see most clipped and recent clippings Posted by lindac (My Page) on Tue, Nov 16, 10 at 14:43 Forgot about one of my favorite uses for butter. Buy whole lobsters....get big pot of salted water to boiling, plunge lobsters in head first, clap on the lid and boil about 6 minutes for small "chicken" lobster. Drain, remove feelers and place on your plate along side a dish containing about 1/2 a cup of melted butter. Works with crab too! Linda C o RE: Cookalong #37 ----BUTTER! clip this post email this post what is this? see most clipped and recent clippings Posted by mustangs (My Page) on Tue, Nov 16, 10 at 15:19 Annie selected BUTTER?? Ratz! Butter and cream are my nemeses (plural of Nemesis?)...but Annie is my hero. As usual, I'll be watching the Cookalong closely. o RE: Cookalong #37 ----BUTTER! clip this post email this post what is this? see most clipped and recent clippings Posted by publickman (My Page) on Tue, Nov 16, 10 at 15:54 Sally, thanks for posting that recipe! I'm not on the forum much at home, and I don't have the recipe here. It's definitely one of my favorite butter recipes, and I've made it often. You know I was born in Texas, don't you! One of my favorite new uses for butter is to make grilled garlic toast. Here's the method: Mash two or three cloves of garlic in a mortar & pestle with about a teaspoon of salt. Add one stick of soft butter and blend with the garlic. Add 2-4 tablespoons of EVOO plus fresh herbs and fresh black pepper, as you desire. Slice your bread of choice (I use sourdough) into 1/2" thick slices, butter both sides, and then place the bread on a charcoal grill for a smoked flavor. If the grill is very hot, they will toast in about two minutes each side, and so you have to watch them carefully. The butter is very good at absorbing the smoky flavor, and I always use Mesquite charcoal. You could grill them inside, but the flavor will not be the same. If you toast them in a toaster oven, put butter on one side only and make the slices thinner. Lars o RE: Cookalong #37 ----BUTTER! clip this post email this post what is this? see most clipped and recent clippings Posted by jasdip (My Page) on Tue, Nov 16, 10 at 18:16 This is my go-to biscuit recipe. Super easy, and delicious. I cut it in half, for the 2 of us. Baking Powder Biscuits 4 cups flour 2 tbsp baking powder 3/4 tsp salt 1 cup butter, cubed 1 3/4 cups milk In large bowl whisk flour, baking powder and salt. Using a pastry blender, cut in butter until coarse crumbs. (I also rub some in with my fingers.) Pour almost all of the milk over top, stirring with a fork to form ragged dough. Turn dough onto lightly floured surface. With lightly floured hands, knead gently until dough comes together. Pat or roll into 3/4" thickness. Using a 3 1/4" floured cutter, cut out rounds. Place on ungreased rimless baking sheet. Gather up scraps and cut more rounds, pressing remaining scraps into final biscuit. Brush tops with remaining milk and bake in center of 375* oven for about 30 minutes or until golden. Let cool on pan on rack. Leftovers or make-ahead: Wrap individually in plastic wrap and freeze in airtight container for up to 2 weeks. Thaw and reheat in 350* oven 10 minutes. o RE: Cookalong #37 ----BUTTER! clip this post email this post what is this? see most clipped and recent clippings Posted by triciae (My Page) on Tue, Nov 16, 10 at 18:40 We don't much like white pastas or red sauces but this time of year we really enjoy these ravs. DH made them a couple weeks ago & used wonton wrappers since making pasta isn't yet something he's willing to try. They were great but if you use the wontons you have to be careful 'cause they cook very quickly & will fall apart...we know because DH lost the first batch! :) Roasted Butternut Squash Ravioli with a Sage Brown Butter Sauce Ingredients 9 tablespoons butter 3 tablespoons minced shallots 1 cup roasted butternut squash puree Salt/Pepper, to taste 3 tablespoons heavy cream 3 tablespoons grated Parmigiano-Reggiano cheese, plus 2 ounces Pinch nutmeg (itty-bitty pinch) 1 recipe pasta dough, rolled out into wide ribbons, about 1/4-inch thick 12 fresh sage leaves 1 tablespoon finely chopped fresh parsley leaves Directions In a large saute pan, over medium heat, melt 1 tablespoon of the butter. Add the shallots and saute for 1 minute. Add the squash puree and cook until the mixture is slightly dry, about 2 to 3 minutes. Season with salt and pepper. Stir in the cream and continue to cook for 2 minutes. Remove from the heat and stir in 3 tablespoons cheese and nutmeg, to taste. Season with salt and pepper. Cool completely. Cut the pasta ribbons into 3-inch squares. Place 2 teaspoons of the filling in the center of each pasta square. Bring 1 corner of the square to the other, forming a triangle and seal the pasta completely. Add the pasta to pot of boiling salted water. Cook until al dente, about 2 to 3 minutes or until the pasta floats and is pale in color. Remove the pasta from the water and drain well. Season the pasta with salt and pepper. In a large saute pan, melt the remaining 8 tablespoons of butter. Add the sage to the butter and continue to cook until the butter starts to brown. Remove from the heat. Place some of the pasta in the center of each serving plate. Spoon the butter sauce over the pasta. Sprinkle the 2 ounces of cheese over each plate and garnish with parsley. /tricia P.S. These are also very good with a bit of finely crumbled bacon added to the squash puree. Not much, just a tablespoon, or so. o RE: Cookalong #37 ----BUTTER! clip this post email this post what is this? see most clipped and recent clippings Posted by shambo (My Page) on Tue, Nov 16, 10 at 18:58 This is one of my absolute favorites! I even served kourabiedes at my wedding instead of cake. I used to drive my mom & grandma nuts snitching bits of raw dough. Just be careful to not inhale any powdered sugar when you eat them! This is my family's recipe. Kourabiedes (Greek Butter Cookies) Traditional Greek Christmas cookies coated with powdered sugar. 1 pound sweet, unsalted butter ½ cup powdered sugar 1 egg yolk 4-4½ cups flour (no more than 4½ cups) 1-2 pounds powdered sugar Soften butter at room temperature. In large bowl, cream butter until light and fluffy using an electric mixer. Add sugar and egg yolk and continue to cream. Gradually add the flour, a little at a time, until a very, very soft dough is formed. Break off pieces slightly larger than a walnut and roll into balls, half-moons, or S-curves. Place on unbuttered cookie sheets (use parchment paper, if desired) allowing an inch between each cookie. Bake at 350° for 15-20 minutes or until golden colored, not browned; do not over bake. Remove from the oven and carefully place on paper towels and allow to cool. Sift powdered sugar over cooled cookies; they must be very well coated. Makes about 3 dozen cookies. For a colorful presentation, cookies may be served in individual paper muffin baking cups. Variations: ·Add ½ cup blanched and finely chopped almonds or finely chopped walnuts to the dough before shaping. ·Add 1 teaspoon vanilla with the egg yolk. ·Add ½ teaspoon baking powder for a lighter, fluffier cookie. ·Sprinkle cookies with 1-2 tablespoons rose water as soon as they come out of the oven (before dusting with powdered sugar). ·Stud each cookie with a whole clove before baking. o RE: Cookalong #37 ----BUTTER! clip this post email this post what is this? see most clipped and recent clippings Posted by annie1992 (My Page) on Tue, Nov 16, 10 at 21:43 LOL, Cathy. Yes, butter seemed like a good choice, with the holidays coming up.... Annie o RE: Cookalong #37 ----BUTTER! clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Wed, Nov 17, 10 at 9:42 Yes. Lars, I knew you at least lived in Texas. I see your cookies in my near future! Denise, I've never heard of pasta frolla. Can you tell more about what it is? Sally o RE: Cookalong #37 ----BUTTER! clip this post email this post what is this? see most clipped and recent clippings Posted by nancedar (My Page) on Wed, Nov 17, 10 at 22:00 jasdip - OMG those butter tarts are even better than I remember in Brossard! Please give a hug to your mom and tell her she made my day, week, month, year, lifetime with that recipe. All you Southern continent folks really need to try this treat. Actually, I sent it to my sister in Alaska so she would be just Western continent. LOL. Nancy o RE: Cookalong #37 ----BUTTER! clip this post email this post what is this? see most clipped and recent clippings Posted by jasdip (My Page) on Sat, Nov 20, 10 at 19:24 I just read your post now Nancy. Gee thanks!!!! They are the best I've ever had, and I'm not even being biased. I'm truthful, they are. Not sickeningly sweet and runny. Glad I could help you find a great butter tart recipe! o RE: Cookalong #37 ----BUTTER! clip this post email this post what is this? see most clipped and recent clippings Posted by lorijean44 (My Page) on Sun, Nov 21, 10 at 10:24 My contributions are all cookies: Butter Bits 1 cup flour 1/2 cup butter, room temperature 1/4 cup confectioners' sugar 1 teaspoon vanilla extract pinch of salt Preheat oven to 375 F. Mix all ingredients. Place walnut-sized ball of dough on parchment- or silicone mat-lined baking sheet. Flatten in criss-cross pattern with floured fork. Bake for 15 - 18 minutes. (Mine browned a little too much this time.) When completely cooled, lightly sprinkle with confectioners's sugar before serving. Yield: 1 to 1-1/2 dozen cookies * * * * * * * * * * Shortbread 1 pound of butter 1 teaspoon vanilla extract 1 teaspoon almond extract 1 cup sugar 5 - 6 cups of unbleached flour Cream the butter with the extracts. Gradually add the sugar and the flour. When the climate is dry, I generally only need 5 cups of flour. It was raining most of the day today and it took all 6 cups of flour to come together. Pat/roll the dough out to a rectangle on an ungreased cookies sheet, 1/2-inch to 3/4-inch thick. Prick the top of the dough with a fork. Bake at 350 F for 25 - 30 minutes, or until the edges barely turn golden. Slice the dough while still warm, but leave on the cookie sheet until thoroughly cooled. * * * * * * * * * * Russian Teacakes 2/3 cups toasted nuts (hazelnuts, pecans, walnuts are all good choices - I used walnuts this time) 2 cups of flour, divided 1 cup of unsalted butter, room temperature 1/4 cup confectioners' sugar 1 teaspoon vanilla extract 1/4 teaspoon salt 1 cup confectioners' sugar to roll baked cookies in Preheat oven to 350 F. Line 2 baking sheets with parchment. Toast the nuts in a dry skillet on top of the stove over low heat, stirring frequently. (This should take about 5 - 8 minutes.) Cool. Place cooled, toasted nuts and 2 tablespoons of the flour in a food processor, and finely chop the nuts, being careful not to over-process the nuts to a paste. Set aside. In bowl of mixer, cream the butter and sugar until light and fluffy, about 1 - 2 minutes. Beat in vanilla. Add remaining flour and salt, and beat until well-combined. Stir in nuts. Cover and refrigerate dough for about 1 hour or until dough is firm. Form the dough into walnut-sized balls, and place them 2 inches apart on prepared baking sheets.Bake 12 - 15 minutes, until the edges of the cookies start to turn golden. Remove from oven and place on cooling rack for about 3 minutes. In a large bowl, sift remaining powdered sugar. Roll warm cookies in powdered sugar until well-covered. Store in an airtight container. Makes about 3 dozen cookies. Lori o RE: Cookalong #37 ----BUTTER! clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Sun, Nov 21, 10 at 11:04 Lori, those all look so good! I love your photos, too, especially the one of the shortbread. But I want to try the Russian Tea Cakes. Jasdip, I scrolled back and looked at your recipe for the Butter Tarts. Can you elaborate on your recipe? There are so many pastry recipes, what do you use for pastry? The ignorant want to know. (Me.) Sally o RE: Cookalong #37 ----BUTTER! clip this post email this post what is this? see most clipped and recent clippings Posted by jasdip (My Page) on Sun, Nov 21, 10 at 11:50 Here's Mom's pastry that she uses Sally. I love the pastry part the best! One time when we were all coming, she made a batch of butter tarts, but left one unfilled. Just baked pastry. For me! LOL I always pick the tart with the most pastry showing. 5 cups flour 1 tbsp sugar 1/4 tsp baking powder 1 tsp salt 1/2 lb butter 1/2 lb lard (or 1 lb) lard 1 egg 1 tbsp vinegar Combine dry ingredients, and cut in lard/butter. Mix an egg in 1 cup measure, add vinegar and add 3/4 cup ice water. Add the liquid to the flour, stirring with a fork. Mix into a ball, divide into 2. Refrigerate one of the balls, freeze the other for future use. Roll and cut with biscuit cutter or a can, and press into muffin tins. (I don't know what size of a cutter mom uses, but it's big, because she always has a "dimple" on each tart. That's how I distinguish hers from anyone else's on a plate. LOL o Question for jasdip clip this post email this post what is this? see most clipped and recent clippings Posted by walnutcreek (My Page) on Sun, Nov 21, 10 at 15:54 For the pastry your mom uses, the following was posted: 5 cups flour 1 tbsp sugar 1/4 tsp baking powder 1 tsp salt 1/2 lb butter 1/2 lb lard (or 1 lb) lard 1 egg 1 tbsp vinegar Will you please clarify the: 1/2 lb lard (or 1 lb) lard o RE: Cookalong #37 ----BUTTER! clip this post email this post what is this? see most clipped and recent clippings Posted by jasdip (My Page) on Sun, Nov 21, 10 at 16:02 Sorry for the confusion! Either 1/2 lb butter plus 1/2 lb lard, or 1 lb lard. Whichever your preference. o RE: Cookalong #37 ----BUTTER! clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Sun, Nov 21, 10 at 17:00 Not a lard eater here, but is it basically a pie dough? Sally o RE: Cookalong #37 ----BUTTER! clip this post email this post what is this? see most clipped and recent clippings Posted by booberry85 (becky@leadsafe.us) on Sun, Nov 21, 10 at 17:58 Butterhorns This came from Penzeys One Magazine, issue one 2005. This is a â€sleeper.ââ¬Â They donââ¬â¢t seem like very much when you first make them, but you find yourself craving them. The recipe makes 72 cookies. Ingredients Dough 1 (2 ý teaspoons) package yeast 1 þ cups milk, divided ý cup plus 1 teaspoon sugar, divided 2 eggs 1 cup butter 5-5 ý cups flour 1 tablespoon cinnamon sugar Filling ý cup sugar ü cup butter, melted 1-2 teaspoons cinnamon Icing 1 cup powdered sugar 1 tablespoon butter, softened 2 tablespoons milk ü teaspoon pure vanilla extract Heat ý cup milk to lukewarm (warm to touch). Pour into a small bowl with yeast and 1 teaspoon sugar. Let stand for 5 minutes, until foamy. In a large mixing bowl, beat 2 eggs with ý cup sugar until blended. Melt 1 cup butter. Mix with 1 ý cup warm milk. Pour milk, butter, yeast mixture and 2 ý cups flour into the mixing bowl. Blend until just mixed. The dough will be very wet. Cover the bowl with plastic wrap or a towel and let rise in a warm place until doubled in bulk (1 to 1 ý hours). After the first rise, mix in 2 ý cups flour. If the dough is still sticky, mix in another ü cup to ý cup flour. Grab a hunk of dough the size of a tennis ball and roll it in a circular shape on a lightly floured surface. Use as little flour as possible. In a small bowl, combine filling ingredients. Spread the filling, about a tablespoon, on the dough circle. Donââ¬â¢t spread too much filling or butterhorns will unroll during baking. Cut the circle into 8 triangles (like a pizza), and roll the butterhorns up, starting at the outside edge. Sprinkle with cinnamon sugar and place on a greased baking sheet. o RE: Cookalong #37 ----BUTTER! clip this post email this post what is this? see most clipped and recent clippings Posted by jasdip (My Page) on Sun, Nov 21, 10 at 18:14 Sally, Yes, a pie pastry! o RE: Cookalong #37 ----BUTTER! clip this post email this post what is this? see most clipped and recent clippings Posted by walnutcreek (My Page) on Sun, Nov 21, 10 at 19:53 Here are two butter recipes I like. One is savory and one is sweet. Provençal Butter This recipe comes from Jean Francois Meteigner of La Cachette in Los Angeles, CA. 1/2 cup (1 stick) unsalted butter 2 teaspoons finely chopped black olives 1 1/2 teaspoons chopped fresh rosemary 1 teaspoon chopped garlic 1 teaspoon ground black pepper Allow butter to soften. Sauté the rosemary for 10 seconds in a dab of butter, remove and let cool. Mix all ingredients with a wire whisk until well combined. Serve with French baguettes or freshly baked sourdough rolls. Orange Honey Butter 1 lb. butter 2 1/2 C. honey 3/4 C. light brown sugar 1/2 t. cinnamon 1 t. lemon zest 1 T. orange zest Mix all these ingredients in your mixer bowl. Blend to combine and then whip it until it is very light. Roll it into several logs or put in a crock and chill. Very good on toast, French toast, pancakes, etc. o RE: Cookalong #37 ----BUTTER! clip this post email this post what is this? see most clipped and recent clippings Posted by annie1992 (My Page) on Sun, Nov 21, 10 at 22:08 I was waiting for Ruthanna to post, this is her recipe, but this is one of my favorite ways to use butter, it's wonderful melted over pan fried fish, and equally good as a spread on bread or melted to sauce vegetables. TOMATO BASIL BUTTER à 1 Tbs. olive oil à 1 1/ 2 cups peeled, seeded and chopped tomatoes (about 1 lb.) à 2 tsp. minced garlic à 1/ 2 cup sweet butter softened à 2 tsp. grated lemon rind à 1/ 2 tsp. salt à 1/ 8 tsp. pepper à 1/4 cup minced fresh basil à à Heat the olive oil in a small skillet. Add the tomatoes and garlic and sauté, stirring occasionally, for about 10 minutes or until the tomatoes form a puree that will mound. Let cool. à Put the butter in a mixing bowl and beat in the tomatoes and remaining ingredients. Can be made up to 2 days ahead and refrigerated but best served at room temperature so that it will melt quickly over the fish. à à Freezes well, make a ââ¬Å"logââ¬Â, wrap in waxed paper, then Ziploc bags. Annie o RE: Cookalong #37 ----BUTTER! clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Mon, Nov 22, 10 at 8:22 I made Lori's Russian Tea Cakes last night, and they're very good. Mine don't look as pretty as hers do in her picture, though. (Isn't that the case with cookbook pictures, too?!) I waited 3 minutes, then rolled them in the powdered sugar, and it sort of melted, or dissolved soon after rolling them. They taste fine, though. Oh and the other thing that happened was that the first one I rolled, I sort of gently tossed it into the bowl of sugar, and it broke completely into crumbs, almost like it exploded. I don't know why. I was much, much more gentle with the following cookies. They are very tender cookies, and just melt in the mouth. Sally o RE: Cookalong #37 ----BUTTER! clip this post email this post what is this? see most clipped and recent clippings Posted by chase (My Page) on Fri, Nov 26, 10 at 13:56 Jasdip, I just finished making a batch of your Mom's butter tarts and they are wonderful! Best I've had. My recipe uses corn syrup which bugs me so I've been looking for one that didn't. Yours is it! I love them...so won't be making them often! LOL Thank your Mom for me. o RE: Cookalong #37 ----BUTTER! clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Thu, Dec 9, 10 at 9:32 I just read through this again and I know I gained a couple of pounds while reading. It all sounds so good. I'm going to pick a name right now for our last Cookalong of 2010.... >>>>>>>>>>> Lorijean44 Please put your thinking cap on and let us know what you decide. Just post your choice here and I'll start the new thread. Nancy o RE: Cookalong #37 ----BUTTER! clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Thu, Dec 9, 10 at 16:18 Lori has picked dates for Cookalong #38. Thank you Lori, that's a good idea. I know I use more dates this time of year than any other. I'll get it set up now... Nancy Here is a link that might be useful: Cookalong #38 ---- Dates!

Posted by booberry85 (becky@leadsafe.us) on Sun, Nov 28, 10 at 19:04 I made the Butterhorns and Doucanoe's Holiday Biscotti today with my nieces. Yum! They both got a big thumbs up from the nieces! o RE: Cookalong Extra! ****Holiday Cookies**** clip this post email this post what is this? see most clipped and recent clippings Posted by lakeguy35 (My Page) on Sun, Nov 28, 10 at 20:25 Great idea Nancy! This will be a great reference for holiday cookies and treats. I have a couple of good bar recipes and would love to see some recipes for those too if that's cool with everyone. Here is a great Gingersnap recipe that Ann shared a few years back. I'll be back with a few more next week. Image Hosting by Gingersnaps - Extra-Spicy Gingersnaps ===================================== Posted by: KarenInSeattle on Thu, Oct 17, 02 at 19:14 2 1/2 cups all-purpose flour 1 1/2 teaspoons baking soda 3/4 teaspoon cinnamon 1 teaspoon ground ginger, or more to taste 1/2 teaspoon ground cloves 1/2 teaspoon salt 1/2 teaspoon cayenne pepper 8 tablespoons (1 stick) cool unsalted butter, cut into pieces 1/2 cup granulated sugar, plus extra for rolling 1 cup light brown sugar, packed 1/3 cup molasses (not blackstrap) 1/4 cup egg whites (from about 2 eggs) Combine the flour, baking soda, and spices in a mixing bowl and set aside. Cream the butter until smooth and fluffy in a mixer fitted with a paddle attachment (or using a hand mixer). Add the sugars and mix. Add the molasses and mix. Add the egg whites in 2 batches, mixing to combine after each addition. Add the dry ingredients in three batches, mixing to combine after each addition. Heat the oven to 350 degrees F. Spread a few tablespoons of granulated sugar on a small plate. Roll the dough into 3/4-inch balls, then roll each ball in the sugar until lightly coated. Transfer to parchment lined cookie sheets, leaving 1-inch of space between the cookies. Bake until browned, 8 to 10 minutes. Let cool on wire racks and store in an airtight container. Yield: 60 cookies David o RE: Cookalong Extra! ****Holiday Cookies**** clip this post email this post what is this? see most clipped and recent clippings Posted by momof2doxies (My Page) on Mon, Nov 29, 10 at 21:28 The World Peace Cookies always make it into my baskets. I can't remember who shared this recipe with the forum though. World Peace Cookies - Splendid Table Excerpted from Baking: From My House to Yours by Dorie Greenspan (Houghton Mifflin, 2006). Copyright 2006 by Dorie Greenspan. Makes about 36 cookies I once said I thought these cookies, the brainchild of the Parisian pastry chef Pierre Hermé, were as important a culinary breakthrough as Toll House cookies, and I've never thought better of the statement. These butter-rich, sandy-textured slice-and-bake cookies are members of the sablé family. But, unlike classic sablés, they are midnight dark �" there's cocoa in the dough �" and packed with chunks of hand-chopped bittersweet chocolate. Perhaps most memorably, they're salty. Not just a little salty, but remarkably and sensationally salty. It's the salt �" Pierre uses fleur de sel, a moist, off-white sea salt �" that surprises, delights and makes the chocolate flavors in the cookies seem preternaturally profound. When I included these in Paris Sweets, they were called Korova Cookies and they instantly won fans, among them my neighbor Richard Gold, who gave them their new name. Richard is convinced that a daily dose of Pierre's cookies is all that is needed to ensure planetary peace and happiness. * 1 1/4 cups all-purpose flour * 1/3 cup unsweetened cocoa powder * 1/2 teaspoon baking soda * 1 stick plus 3 tablespoons (11 tablespoons) unsalted butter, at room temperature * 2/3 cup (packed) light brown sugar * 1/4 cup sugar * 1/2 teaspoon fleur de sel or 1/4 teaspoon fine sea salt * 1 teaspoon pure vanilla extract * 5 ounces bittersweet chocolate, chopped into chips, or a generous 3/4 cup store-bought mini chocolate chips 1. Sift the flour, cocoa and baking soda together. 2. Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until soft and creamy. Add both sugars, the salt and vanilla extract and beat for 2 minutes more. 3. Turn off the mixer. Pour in the dry ingredients, drape a kitchen towel over the stand mixer to protect yourself and your kitchen from flying flour and pulse the mixer at low speed about 5 times, a second or two each time. Take a peek �" if there is still a lot of flour on the surface of the dough, pulse a couple of times more; if not, remove the towel. Continuing at low speed, mix for about 30 seconds more, just until the flour disappears into the dough �" for the best texture, work the dough as little as possible once the flour is added, and don't be concerned if the dough looks a little crumbly. Toss in the chocolate pieces and mix only to incorporate. 4. Turn the dough out onto a work surface, gather it together and divide it in half. Working with one half at a time, shape the dough into logs that are 1 1/2 inches in diameter. Wrap the logs in plastic wrap and refrigerate them for at least 3 hours. (The dough can be refrigerated for up to 3 days or frozen for up to 2 months. If you've frozen the dough, you needn't defrost it before baking �" just slice the logs into cookies and bake the cookies 1 minute longer.) Getting Ready to Bake: 5. Center a rack in the oven and preheat the oven to 325 degrees F. Line two baking sheets with parchment or silicone mats. 6. Using a sharp thin knife, slice the logs into rounds that are 1/2 inch thick. (The rounds are likely to crack as you're cutting them �" don't be concerned, just squeeze the bits back onto each cookie.) Arrange the rounds on the baking sheets, leaving about 1 inch between them. 7. Bake the cookies one sheet at a time for 12 minutes �" they won't look done, nor will they be firm, but that's just the way they should be. Transfer the baking sheet to a cooling rack and let the cookies rest until they are only just warm, at which point you can serve them or let them reach room temperature. Linda o RE: Cookalong Extra! ****Holiday Cookies**** clip this post email this post what is this? see most clipped and recent clippings Posted by jojoco (My Page) on Tue, Nov 30, 10 at 12:04 While rugelach might not appear on many traditional Christmas cookie platters, it is always on mine. Photobucket Rugelach 2001, Barefoot Contessa Parties!, All Rights Reserved .Prep Time:10 minInactive Prep Time:1 hr 30 minCook Time:15 minLevel: EasyServes: 4 dozen cookies.Ingredients •8 ounces cream cheese, at room temperature •1/2-pound unsalted butter, at room temperature •1/4 cup granulated sugar plus 9 tablespoons •1/4 teaspoon kosher salt •1 teaspoon pure vanilla extract •2 cups all-purpose flour •1/4 cup light brown sugar, packed •1 1/2 teaspoons ground cinnamon •3/4 cup raisins •1 cup walnuts, finely chopped •1/2 cup apricot preserves, pureed in a food processor •1 egg beaten with 1 tablespoon milk, for egg wash Directions Cream the cheese and butter in the bowl of an electric mixer fitted with the paddle attachment until light. Add 1/4 cup granulated sugar, the salt, and vanilla. With the mixer on low speed, add the flour and mix until just combined. Dump the dough out onto a well-floured board and roll it into a ball. Cut the ball in quarters, wrap each piece in plastic, and refrigerate for 1 hour. To make the filling, combine 6 tablespoons of granulated sugar, the brown sugar, 1/2 teaspoon cinnamon, the raisins, and walnuts. On a well-floured board, roll each ball of dough into a 9-inch circle. Spread the dough with 2 tablespoons apricot preserves and sprinkle with 1/2 cup of the filling. Press the filling lightly into the dough. Cut the circle into 12 equal wedges��"cutting the whole circle in quarters, then each quarter into thirds. Starting with the wide edge, roll up each wedge. Place the cookies, points tucked under, on a baking sheet lined with parchment paper. Chill for 30 minutes. Preheat the oven to 350 degrees F. Brush each cookie with the egg wash. Combine 3 tablespoons granulated sugar and 1 teaspoon cinnamon and sprinkle on the cookies. Bake for 15 to 20 minutes, until lightly browned. Remove to a wire rack and let cool. .Printed from on Tue Nov 30 2010 © 2010 Television Food Network, G.P. All Rights Reserved This is a fabulous recipe that also freezes well. It is labor intensive, but well worth it. Jo o RE: Cookalong Extra! ****Holiday Cookies**** clip this post email this post what is this? see most clipped and recent clippings Posted by chase (My Page) on Tue, Nov 30, 10 at 12:47 David , I love you big guy...but you knew that! I have been watching this thread for a 5th cookie that would complement the cookie recipes I had settled on for our annual cookie bake yet still being something Sara can manage. Those gingersnaps are it! o RE: Cookalong Extra! ****Holiday Cookies**** clip this post email this post what is this? see most clipped and recent clippings Posted by jude31 (My Page) on Wed, Dec 1, 10 at 9:36 "Sleighbells ring!!! Are you listening?" We have a few sprinkles of snow at my house! Yeah I know, so what? In the sunny south it's not that common and how appropriate that it's the first day of December! Love this thread and I'm going to save it all. I, the non- baker, have selected 18 recipes I'd like to try. We'll see how that goes. I have a question. Many years ago I made a recipe where the dough was cut in squares and had a filling that had cinnamon, nuts and I can't remember what else. The spoonful of filling was placed in the center of the square and the corners gathered up on top. Sound familiar to anyone? I love most anything that has cinnamon and nuts. I hope this rings a bell with someone. jude o RE: Cookalong Extra! ****Holiday Cookies**** clip this post email this post what is this? see most clipped and recent clippings Posted by coconut-nj (My Page) on Wed, Dec 1, 10 at 10:43 Jude a little snow sure can put you in the spirit. We're having rain and high winds. Thanks for starting this thread Nancy. I've been loving it. There sure are a lot of cookies I'd like to make, but there are several I will make for sure this season. As I said on another thread I'm going to try your cream cheese cutouts. I love rugelach and other cream cheese based pastries so these sound like a winner to me. Plantmaven, I love recipes that have been handed down, plus I like cookies that are dark horses, as my contribution will show, so the Amish Sugar Cookies are making the list too. Lori's jam thumbprints are calling me... seriously calling... Cocooonuttt... Coconutttt. Real little yappers those ones. Love rugelach so some version of those, lekvar is my fave. Other than those for sure... hmm.. gingernaps, butterhorns, some type of biscotti..oh, the cuccidati..time will tell. Last year I made the World Peace Cookies and everyone loved them. My offering is an unusual cookie. We first got them about fifteen or twenty years ago from a coworker of Christy and have been making them ever since. They're a soft cookie that's in between a sweet biscuit and cake-like. Hard to describe but very addicting. Not overly sweet. Ricotta Cookies from Elaine 1 C. sugar 1/2# butter 3 eggs 1# ricotta 2 tsp. vanilla 4 C. flour 1 tsp. baking powder 1 tsp. salt Cream sugar and butter well. Add the eggs, one at a time. Stir in the ricotta and vanilla. Mix the dry ingredients together and add until just well incorporated. Drop by spoonful on a greased pan/parchment paper. Bake at 350 for about 12 minutes. Allow cookies to cool most of the way then glaze. Sometimes we put a few nonpareils on the wet glaze. Glaze 1 box 10X/Confectioners sugar 1 stick butter 1 tsp. vanilla milk Cream sugar and butter. Add vanilla and enough milk to form a glaze. You can vary the recipe by adding a few tablespoons of lemon juice to the dough and/or a teaspoon of lemon zest to the glaze. We generally make them the plain traditional way. I'd also like to include one more shortbread from my Aunt. Aunt Minervas Scotch Shortbread 1 C. butter [soft] 5/8 C. sugar [1/2C + 2T.] 2 1/2 C. flour Mix butter and sugar thoroughly and add flour. Chill dough and roll to 1/3 to 1/2 inch thick. These cut nicely with simple cutters. Our tradition is to use a small 2" star. Bake on ungreased pan at 300 degrees for 20-25 minutes. Edges should have barely begun to color. o RE: Cookalong Extra! ****Holiday Cookies**** clip this post email this post what is this? see most clipped and recent clippings Posted by triciae (My Page) on Wed, Dec 1, 10 at 11:49 It's simply not the holidays without these cookies around our house & now our grown kids' homes as well. The recipe is from my maternal great grandmother, Harriett Mariah. She was born in 1836 & died in 1913. Harriett was married in 1855 & these are Civil War era cookies. Families were large then so this recipe makes a lot of cookies. My cookie cutters are large - mostly those 5-6" copper ones & I still get 4-5 dozen. They are also not overly sweet (sugar was expensive in the mid-1800s!). They're tender & a bit cake-like but hold their shape for cut-outs. Freshly grated nutmeg makes a huge difference as does the sour milk. After glazing with the egg wash, I sprinkle with non-melting sugar crystals from KA but they are also good iced/decorated. We just prefer them without the sweet icing. HARRIETT MARIAH RUNNELS HARTZELL'S CHRISTMAS SUGAR COOKIES Ingredients: 2 Cups Sugar 2 Eggs (slightly beaten) 1 Cup Butter (softened) 1 Cup Whole Milk (soured) 1 Teaspoon Baking Soda 2 Teaspoons Baking Powder 1/2 Teaspoon Salt 1 Teaspoon Nutmeg (freshly grated) 5-6 Cups All-Purpose Flour (enough to make a moderately stiff dough - should still be a bit soft) Glaze: 1 Egg & 2 Tablespoons Water Blended Cream the softened butter with the sugar until light & fluffy. Add the beaten eggs and continue beating until mixture is light yellow. Stir in the baking soda, baking powder, salt, and ground nutmeg. Alternately, add equal portions of the all-purpose flour and soured milk, stirring well after each addition. When the flour is completely blended into the butter/sugar mixture, you will have a soft dough. Shape dough into a ball, cover, and refrigerate for 1-2 hours until slightly firm before rolling. When chilled, divide the dough into two equal portions and return one portion to the refrigerator. On a lightly floured pastry board, roll one portion of the dough to a thickness of approximately 1/4 inch. Place cut cookies on a non-greased baking sheet and brush lightly with the egg/water glaze. Sprinkle with granulated sugar or colored sugar crystals. BAKE AT 325 DEGREES for 20-25 minutes. Cookies will puff slightly during baking. Do not overbake. They should still be white on the top & just beginning to turn golden on the bottom. They will be firm to the touch but not crisp. Coconut, your cookies sound very good. We'll add them to this year's list. There are so many yummy cookies here it's hard to narrow it down to something reasonable for 2 people! :) /tricia o RE: Cookalong Extra! ****Holiday Cookies**** clip this post email this post what is this? see most clipped and recent clippings Posted by coconut-nj (My Page) on Wed, Dec 1, 10 at 11:56 LOL Tricia, thanks. I know what you mean. We are only two here too. We do send some but what I tend to do for us is make one pan of a cookie then freeze the rest of the dough in quart baggies then bring out a few at a time. I like fresh cookies anyway so this works for us. Luckily most/many cookie doughs freeze or even keep in the fridge for quite a while. Something like my ricotta cookie that doesn't freeze as well I just freeze the cookies right away and glaze later. o RE: Cookalong Extra! ****Holiday Cookies**** clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Wed, Dec 1, 10 at 13:39 I hope everyone keeps adding their faveroites. I have more to add myself. This is turning out to be a marvelous list, it wil keep me in 'cookies to try' for a long time and I love that thought. Coconut, the ricotta cookies scream at me to add a little lemon zest. There was a ricotta pancake recipe a few years ago that had lemon zest in them and they were to die for. I saw your note and can't wait to try. Nancy o RE: Cookalong Extra! ****Holiday Cookies**** clip this post email this post what is this? see most clipped and recent clippings Posted by lakemayor (My Page) on Wed, Dec 1, 10 at 16:45 It's like a winter wonderland here in Michigan today. About two inches of snow so far. It made me excited to bake cookies!!! So I started. I just took Doucanoe's "Holiday Biscotti" out of the oven and it smells heavenly. Thank you! As I was looking through my cookies recipes, I came across one that I haven't made in years but remember that I loved it so. Here it is! I remember I always doubled the recipe. Czechoslovakian Cookie 1 Cup butter 1 Cup sugar 2 Egg yolks 2 Cups flour 1 Cup chopped walnuts (I'm sure pecans could be used) 3/4 Cup strawberry jam Cream butter and sugar, beat in egg yolks. Gradully stir in flour, then walnuts. Form mixture into a ball and cut in half. Wrap one half of dough in plastic wrap and place in freezer to chill. Pat remaining half of dough into an ungreased square cake pan (9x9) Spread jam over mixture. Remove remaining half of dough from freezer and roll between two pieces of wax paper to 9x9 size. Remove wax paper and invert in pan. Peel off the remaining paper and gently press edges of dough against pan. Bake 325 for 55-60 minutes. Cut into small bars. o RE: Cookalong Extra! ****Holiday Cookies**** clip this post email this post what is this? see most clipped and recent clippings Posted by tropicals9b (My Page) on Wed, Dec 1, 10 at 21:47 I made the Ina Garten Jam Thumbprints last night and was so mad - they were awful! Tasted like lumps of raw flour! I wasted 3 sticks of butter and all the other ingredients! But after sitting out overnight, room temp, covered in plastic wrap....today they are phenomenal. I brought them in to work and people went nuts over them. Thanks for posting it! o RE: Cookalong Extra! ****Holiday Cookies**** clip this post email this post what is this? see most clipped and recent clippings Posted by therustyone (My Page) on Thu, Dec 2, 10 at 10:59 "Many years ago I made a recipe where the dough was cut in squares and had a filling that had cinnamon, nuts and I can't remember what else. The spoonful of filling was placed in the center of the square and the corners gathered up on top." That sounds like Hamentaschen (sp?), maybe? I've never made them, but have been wanting to try them. So I'm looking for a recipe for them too. Here is one my mother used to make, many years ago It's from a cookbook she had that was apparently put out by the Burnett Co, a brand of extracts and I don't know what all else they may have made. We used to cut them out in different shapes & sprinkle with colored sugar at Christmas. SAND TARTS 1/2 C shortening 1 C sugar 1 egg 1 Tbsp water 2 C flour 2 Tsp baking powder 1/4 Tsp salt 1/4 C almonds 1 Tsp Burnett's vanilla Blend shortening & sugar. Add egg and water. Beat thoroughly. Add flour, salt, and baking powder, which have been mixed together. Mix well. Chill. Turn out onto a floured molding board and roll very thin. Cut into diamonds and sprinkle with sugar and Burnett's ground cinnamon. Place 2 or 3 blnched almonds on top of each diamond and place cookies on greased baking sheets. Bake in a moderate oven (350 degrees) for 10 minutes. Burnett's Lemon, Raspberry, Cherry, Strawberry, Maple, Almond or Orange Extract may be used instead of Burnett''s Vanilla. Burnett's Food Colors may be sued to color these cookies any desired shade. I have typed this recipe exactly the way it is worded on this old cookbook page I have. I thought it kind on interesting, so may be some of you will, too. Now days, here in Texas, "Sand Tarts" are a completely different kind of cookie, not a cut out at all, but more of a 'rolled into a ball' type, and have finely chopped nuts in them, then rolled in powdered sugar. I have a couple more recipes, will post them later. I'm out of time now. Rusty o RE: Cookalong Extra! ****Holiday Cookies**** clip this post email this post what is this? see most clipped and recent clippings Posted by solsthumper (My Page) on Thu, Dec 2, 10 at 11:37 Here's a list of some of my favorites. You'll have to scroll down a bit to get to the recipes. My favorite Chocolate Chip Cookie recipe is not on the same page, so I'll add it below. Brown Sugar Chocolate Chip Cookies 2½ cups AP flour 1 teaspoon baking soda 1 teaspoon salt 1 cup (2 sticks) unsalted butter, room temperature 2 cups light brown sugar, packed 2 large eggs 1 tablespoon vanilla extract 2 cups semisweet chocolate chunks, or chocolate chips ½ cup chopped walnuts, optional Whisk together the flour, baking soda and salt. In a mixer, cream the butter and sugar until light. Add the eggs, one at a time, beating well after each addition. Add vanilla. On low speed, add the flour mixture, and mix until barely blended. Add chocolate chunks, and nuts. Drop by tablespoons onto sheet pan and bake in a 350°F oven, for 12-15 minutes. Sol o RE: Cookalong Extra! ****Holiday Cookies**** clip this post email this post what is this? see most clipped and recent clippings Posted by tracey_oh (My Page) on Sat, Dec 4, 10 at 9:30 Let the holiday baking begin! This is such a great thread. I make cookies all the time so Christmas is the one time a year I make candy. Made microwave caramels and peanut clusters last night for a cookie exchange and DS's middle school band reception. Buckeyes will coming in the next week and before Christmas I will make my usual toffee, peanut brittle, Sharon's peppermint bark, and caramel corn. caramels and peanut clusters Aunt Pat's Peanut Clusters 1 lb white almond bark 1 12 oz bag chocolate chips 20 oz salted Spanish peanuts Melt almond bark and chocolate chips together, stir in peanuts and scoop into balls onto wax paper. Here is a link that might be useful: Micro caramels recipe o RE: Cookalong Extra! ****Holiday Cookies**** clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Sun, Dec 5, 10 at 16:28 Those look great, Tracy! Nancy, I have a question about your cream cheese sugar cookies. Could I substitute Marscapone? I have some in the fridge, but no cream cheese. Sally o RE: Cookalong Extra! ****Holiday Cookies**** clip this post email this post what is this? see most clipped and recent clippings Posted by woodie2 (My Page) on Sun, Dec 5, 10 at 18:02 Coconut I make almost the identical Ricotta cookies, but Wiz, I wouldn't want lemon in mine, I love the vanilla ricotta cake like taste, just melts in your mouth! I have a lot of favorites and some are from this forum over the years and have been posted above already! Here are a couple that haven't been posted yet with thanks to Diane and Jenn and my Mom and Grandma..................... CRAFTYRN'S TIGER BARK =========== 1 Cup milk chocolate chips 2 Cups (12 ounces) vanilla milk chips or almond bark 2 Cups peanut butter chips 1/2 Cup chopped peanuts Line jellyroll pan with foil. In microwave, melt 3 types of chips separately, stirring until smooth. Pour melted peanut butter chips into prepared pan, spreading level. Sprinkle on peanuts. Pour melted vanilla and chocolate chips on top, drizzling each randomly. To marbleize, use knife to pull through chocolate in wide curves. Refrigerate until set. Break into squares . WOODIE'S MOM'S TOFFEE SQUARES 1 cup butter 1 cup brown sugar 1 egg yolk 1 teaspoon vanilla 2 cups flour 1/4 teaspoon salt 3 to 4 milk chocolate bars (7/8 ounces each) 1/2 cup chopped nuts Preheat oven to 350. Mix butter, sugar, egg yolk and vanilla. Stir in flour and salt until dough is well blended. Spread in a rectangle about 13 x 10 inches on greased baking sheet, leaving about 1 inch all around edges. Bake 20 to 25 minutes at 350 or until nicely browned. Crust will still be soft. Remove from oven. Immediately place separated squares of chocolate on top of hot crust. Let stand until soft; then spread evenly over entire surface. Sprinkle with nuts while still warm then cut into small squares while warm. Makes 6 to 7 dozen squares MY GRANDMA'S CHOCOLATE WALNUT PUFFS 1 cup (6 ounce package) semi-sweet chocolate chips 2 egg whites, room temp 1/8 teaspoon salt 1/2 cup sugar 1/2 teaspoon vanilla 1/2 tablespoon white vinegar 3/4 cups chopped walnuts Preheat oven to 350. Line cookie sheet with parchment paper. Melt chocolate over warm water. Beat egg whites with salt til foamy. Gradually add sugar. Beat til peaks form. Beat in vanilla and vinegar. Fold in chocolate and nuts. Drop from teaspoon onto cookie sheet. Bake 10 minutes at 350. Remove from oven and let sit on cookie sheet for 2-3 minutes to set up. Makes 36 cookies JENN'S CRANBERRY LEMON COOKIES A wonderful cookie I discovered at Gail's Recipe Swap. They freeze well, but thaw them before adding icing. I posted this last year and got quite a few comments from people who said everyone loved them. * 1/2 C butter * 1/2 C sugar * 1/3 C brown sugar * 1/2 tsp. lemon zest * 1 egg * 2 tsp. vanilla * 1 C flour * 1 tsp. baking powder * 1/2 tsp. cinnamon * 1-1/2 C chopped pecans (I use walnuts) * 1-1/2 C chopped fresh cranberries Cream butter, sugars, and lemon zest. Beat in egg and vanilla. Combine flour, baking powder and cinnamon. Gradually beat into butter mixture. Stir in nuts and cranberries. Drop by teaspoonfuls 2 inches apart on greased baking sheets. Bake at 350F for 10 to 12 minutes, or until golden. Let cool slightly before removing to cooling racks. Frost when cool. ICING: Whisk together 1 C confectioner's sugar, 2 Tbsp milk, and 1/4 tsp. lemon zest. o RE: Cookalong Extra! ****Holiday Cookies**** clip this post email this post what is this? see most clipped and recent clippings Posted by jude31 (My Page) on Sun, Dec 5, 10 at 21:16 Rusty, thanks for the suggestion. I googled those cookies and they are interesting but different than I made. After thinking about it, I was wrong about the assembly of the cookies. The dough for the ones I made was cut in a square, but the filling was put on a diagonal and the opposing two corners overlapped and pinched to seal. I wish I could remember what else was in the filling besides sugar, cinnamon and nuts, probably butter etc. I remember seeing recipes for Sand Tarts in recipe books when my children were small (many moons ago), but I don't think I ever made them. Anyhow, thanks a lot. jude o RE: Cookalong Extra! ****Holiday Cookies**** clip this post email this post what is this? see most clipped and recent clippings Posted by bcskye (My Page) on Mon, Dec 6, 10 at 16:33 Does anyone have any t&t cookie recipes made with honey instead of sugar? I've looked and found some online, but you never know if they've really been tried before rating. I was particularly interested in some Hermits and anything that I could make for a Sugar Free Christmas plate of cookies. We are both diabetic and have so many friends and relatives that are as well. I would like really good and pretty cookies to serve and gift. o RE: Cookalong Extra! ****Holiday Cookies**** clip this post email this post what is this? see most clipped and recent clippings Posted by coconut-nj (My Page) on Tue, Dec 7, 10 at 3:53 Woodie, must be a New Jersey Italian cookie. Smiles. Our friend Elaine lived in Trenton, but I think her family might come from more up by you. I always want mine plain too. They have a really great, distinctive, subtle flavor. I love walnuts and I had Christy pick up some extra today so I can try your Grandmothers Walnut Puffs. Sounds right up my alley. Bcskye, I don't have any in particular. Do you use Splenda in cooking at all? With that you should be able to make many recipes. o RE: Cookalong Extra! ****Holiday Cookies**** clip this post email this post what is this? see most clipped and recent clippings Posted by murphy_zone7 (My Page) on Tue, Dec 7, 10 at 6:22 Thanks to all for the recipes.....what wonderful cookies!! I am not baking this year...gonna travel by air and you know how those TSA people are!! Anyway, I don't know if this really qualifies as a cookie but they are incredibly easy, very very good, and loved by many. Kids love to help make these. I found the recipe on the Kitchenaid forum several years ago, don't remember who posted it but here it is: Oreo Truffles aka Oreo Balls -------- ------------ -------------------------------- 1 pound Oreo Cookies -- 3 sleeves 1 8 oz Cream Cheese -- room temp 1 pound melting milk chocolate 1/2 pound melting white chocolate -- (Can vary the colors depending upon the occasion) Using a food processor, grind cookies to a fine powder Using mixer, blend cookie powder and cream cheese until thoroughly mixed (should be no white traces of cream cheese). Roll into small balls and place on wax-lined cookie sheet. Refrigerate for 45 minutes. Line two cookie sheets with wax paper. In double-boiler, melt milk chocolate. Dip balls and coat thoroughly. With slotted tool, lift ball out of chocolate and let excess chocolate drip off. Place on wax-paper lined cookie sheet. In separate double boiler, melt white chocolate. Using a fork, drizzle white chocolate over balls. Let cool. If not eating that day. store in airtight container, in refrigerator. Let come to room temperature before eating. We like them either way....we just like them. Murphy o RE: Cookalong Extra! ****Holiday Cookies**** clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Tue, Dec 7, 10 at 8:39 Sally2, I really don't know if you could sub Marscapone for the cream cheese. I would try it though. You might need to adjust the flour for the difference in moisture but I think it would taste fine. If you try it, please report back. Nancy o RE: Cookalong Extra! ****Holiday Cookies**** clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Tue, Dec 7, 10 at 9:34 Okay. I've had some Marscapone in the fridge planning to use it someday, but it's getting to the point that someday needs to come soon. I'll see what happens. Sally o RE: Cookalong Extra! ****Holiday Cookies**** clip this post email this post what is this? see most clipped and recent clippings Posted by iris_gal (My Page) on Tue, Dec 7, 10 at 18:16 Love this thread. Here are my two finest cookie/bar recipes. Enjoy. My mother got the recipe for Nanaimo Bars in Vancouver B.C. in the 1950s. When cut the 3 layers resemble the dark, light, dark of the Nanaimo ferry in the distance. It contains a raw egg in the base which has never caused problems. It is simply the best bar I've ever tasted. After chocolate my favorite is marzipan. Every Christmas my SIL and I would spend a day making miniature marzipan fruits: apples painted with red food coloring, oranges rolled in tinted granulated sugar with a clove for stem, bananas painted also, Xmas trees using Scandinavian butter paddles for texture, etc. Finally in the late 80's I found a recipe worthy of the paste. As good as the finest bakery item. *** Nanaimo Bars 1/2 c. margarine, melted 1/4 c. sugar 5 Tb. cocoa 1 tsp. vanilla 1 egg, slightly beaten 1/2 c. chopped walnuts 2 c. graham cracker crumbs (34 single) 1 c. coconut 1/4 c. margarine 2 Tb. vanilla custard powder (pudding & pie filling) 2 c. pd. sugar, sifted 3 Tb. milk 4 squares (4 oz.) semisweet or bittersweet choc. 1 Tb. butter Stir melted margarine, sugar, cocoa, vanilla & egg together thoroughly. Stir in nuts, cracker crumbs & coconut until well mixed. Firmly press into 9x9 pan; chill. Beat margarine & custard powder; beat in pd. sugar alternately with milk. Spread over chilled base; set aside. Melt choc. & butter. Dribble over frosting layer & carefully spread to cover. Before top choc. layer hardens, score into narrow bars with sharp paring knife. Chill overnight. Cut into bars; store in refrigerator, tightly covered. Easily keeps 3 weeks. Notes double recipe in 9x13; prefer bittersweet choc. in top layer. today's margarines are too soft - use butter. ===================================================== *** Almond Triangles (Sunset 12-87) 2 1/2 C. flour 8 oz. butter 1 egg Make as pie pastry except knead a bit. (or it will be too crumbly) Press into 9 x 13 pan. Cover & set aside. 8 oz. almond paste 2 eggs 1 C. sugar 1 C. slivered or thinly sliced blanched almonds Break marzipan up with mixer, or by fork, into vy. small chunks. If it has been on the grocery shelf too long this will take awhile. Add one egg & beat just til smooth. Stir in other egg (prevents adding additional air) & sugar until well mixed & smooth. Spread almond paste mixture over pastry base. Sprinkle with silvered almonds, pressing them in gently. Preheated 350 degree oven for about 35 min. Cool in pan. Cut 3" or larger squares, then triangles. (sacrifice a 1 inch strip to ease removal of first row) Store well wrapped in refrigerator for 1 1/2 weeks. Haven't tried freezing. Notes Thinly sliced almonds dislodge when cutting - use very sharp knife. If unable to find Almond Paste this is wonderful: Homemade Almond Paste 1 1/2 C. blanched almonds 1 1/2 C. sifted pd. sugar 1 egg white 1 tsp. almond extract 1/4 tsp. salt Grind almonds fine. Mix thoroughly into stiff paste with remaining ingredients. Makes 13 oz. about 1 1/3 cups.