Preheat oven to 350 degree F
1 cup white sugar
1 cup brown sugar
2 cups real butter
2 egg yolks
2 cups flour
1 tsp salt
1 8 oz. Hershey's plain chocolate bar
1 cup chopped or silvered walnuts
Directions:
1. Mix sugars, butter, and egg yolks. Add flour and salt (unsifted)
2. Grease a large cookie sheet with rim (also called a jelly roll pan). Flatten dough in pan. Bake for twenty-five minutes.
3. Meanwhile, melt chocolate bars in a bowl in microwave for about a minute, and add fifteen seconds as needed.
4. Spread chocolate on warm cookies. Sprinkle with nuts.
5. Let stand for ten minutes before cutting into squares.
Thursday, December 18, 2008
Lemon Bars
Preheat oven to 350 degree F
1 3/4 cups all-purpose flour
1/3 cup powdered sugar
1 cup (two sticks) butter (cold)
4 eggs
2 cups white sugar
1/3 lemon juice
1/4 cup all purpose flour
1/2 tsp baking powder
Directions:
1. Into a large bowl, sift together the flour, powdered sugar, and butter. Cut in butter until the mix resembles corn meal.
2. Press evenly onto the bottom of 13 X 9 X 2 baking pan. Bake for twenty to twenty-five minutes until lightly brown.
3. Meanwhile, beat the eggs, sugar, and lemon juice until sugar is dissolved. Sift flour and baking powder to be added to the egg mixture; beat at low speed until just blended.
4. Pour over baked crust. Bake an additional twenty-five minutes. Remove from the oven, sift powdered sugar on the top.
5. Cool and cut into squares.
TIPS:
1. Use glass baking pan to get a nicely browned crust
2. Be sure to mix sugar/egg and lemon juice WELL and on high speed. During the baking time, sugar will settle down to bottom and won't cook. When you get that problem (the middle being undone- bake it along with other cookies at the same degree for ANOTHER twenty-five minutes, removing the edges that are done).
1 3/4 cups all-purpose flour
1/3 cup powdered sugar
1 cup (two sticks) butter (cold)
4 eggs
2 cups white sugar
1/3 lemon juice
1/4 cup all purpose flour
1/2 tsp baking powder
Directions:
1. Into a large bowl, sift together the flour, powdered sugar, and butter. Cut in butter until the mix resembles corn meal.
2. Press evenly onto the bottom of 13 X 9 X 2 baking pan. Bake for twenty to twenty-five minutes until lightly brown.
3. Meanwhile, beat the eggs, sugar, and lemon juice until sugar is dissolved. Sift flour and baking powder to be added to the egg mixture; beat at low speed until just blended.
4. Pour over baked crust. Bake an additional twenty-five minutes. Remove from the oven, sift powdered sugar on the top.
5. Cool and cut into squares.
TIPS:
1. Use glass baking pan to get a nicely browned crust
2. Be sure to mix sugar/egg and lemon juice WELL and on high speed. During the baking time, sugar will settle down to bottom and won't cook. When you get that problem (the middle being undone- bake it along with other cookies at the same degree for ANOTHER twenty-five minutes, removing the edges that are done).
Chocolate Butterscotch Crunch
1 cup chocolate chips
1 cup butterscotch chips
2 cups chow mein noodles
1 cup roasted coarsely chopped peanuts
1/2 cup coconuts
Directions;
1. Melt the chips in microwave for one minute. Stir until well blended. Add fifteen seconds if needed.
2. Mix with the remainder of ingredients until well coated. Drop by spoonfuls on wax paper,a dn chill in refrigerator.
1 cup butterscotch chips
2 cups chow mein noodles
1 cup roasted coarsely chopped peanuts
1/2 cup coconuts
Directions;
1. Melt the chips in microwave for one minute. Stir until well blended. Add fifteen seconds if needed.
2. Mix with the remainder of ingredients until well coated. Drop by spoonfuls on wax paper,a dn chill in refrigerator.
Buttery Mint Stars
1/2 cup unsalted butter, softened
4 1/2 cups confectioner's sugar, sifted
2 TB and 2 tsp heavy cream
1 tsp peppermint or spearmint extract
red and green food coloring
Directions:
1. In a large bowl, beat butter until creamy. Add sugar, cream and extract on low speed, beat until creamy. Divide mixture into thirds into three bowls. Tint one third pink (one drop red), and 1 third pastel green (one drop green); leaving the third white. Keep at room temperature.
2. Lay out wax paper. Scrap white butter mixture into pastry bag fitted with 1/4 inch star tip. Holding bag perpendicular to prepare sheet, squeeze out one inch star on sheet. Repeat with pink and green mixtures. Makes approx. 150 stars.
3. Let air dry at room temperature overnight. With small spatula, carefully turn mints over to expose bottoms. Let dry another hour. Transfer with spatula to airtight container. Store at cool temperature up to six weeks.
4 1/2 cups confectioner's sugar, sifted
2 TB and 2 tsp heavy cream
1 tsp peppermint or spearmint extract
red and green food coloring
Directions:
1. In a large bowl, beat butter until creamy. Add sugar, cream and extract on low speed, beat until creamy. Divide mixture into thirds into three bowls. Tint one third pink (one drop red), and 1 third pastel green (one drop green); leaving the third white. Keep at room temperature.
2. Lay out wax paper. Scrap white butter mixture into pastry bag fitted with 1/4 inch star tip. Holding bag perpendicular to prepare sheet, squeeze out one inch star on sheet. Repeat with pink and green mixtures. Makes approx. 150 stars.
3. Let air dry at room temperature overnight. With small spatula, carefully turn mints over to expose bottoms. Let dry another hour. Transfer with spatula to airtight container. Store at cool temperature up to six weeks.
Chocolate Fudge Cookies
6 oz. semi-sweet chocolate, fine chopped or chips
1 1/4 cup all purpose flour
1/4 cup unsweetened cocoa powder
1/2 tsp baking powder
pinch of salt
1 stick slightly salted butter, softened
1 cup packed dark brown sugar
2 eggs
1 tsp vanilla extract
3 oz. white chocolate coarse chopped, or chips
Directions:
1. Preheat oven to 300 degree F. Grease two baking sheets or line with nonstick baking parchment.
2. Melt the chocolate in a microwave for approximately one minute. Set aside to cool slightly.
3. Sift the flour, cocoa, baking powder, and salt. Set aside. In a separate bowl, beat the butter and sugar until light and fluffy. Beat in eggs and vanilla. Mix in the cooled chocolate and fold in flour until combined.
4. Drop rounded tablespoonfuls of dough spaced two inches apart onto baking sheets. Bake for eighteen to twenty minutes. Cool on the sheet for one minute and then transfer to a wire rack to cool completely.
5. Melt the white chocolate in a small bowl in the microwave for thirty to forty-five seconds. When the cookies are cool, dip a fork into melted chocolate and drizzle over the cookies. Leave on wire racks to set the topping. Then store the cookies in an airtight container.
1 1/4 cup all purpose flour
1/4 cup unsweetened cocoa powder
1/2 tsp baking powder
pinch of salt
1 stick slightly salted butter, softened
1 cup packed dark brown sugar
2 eggs
1 tsp vanilla extract
3 oz. white chocolate coarse chopped, or chips
Directions:
1. Preheat oven to 300 degree F. Grease two baking sheets or line with nonstick baking parchment.
2. Melt the chocolate in a microwave for approximately one minute. Set aside to cool slightly.
3. Sift the flour, cocoa, baking powder, and salt. Set aside. In a separate bowl, beat the butter and sugar until light and fluffy. Beat in eggs and vanilla. Mix in the cooled chocolate and fold in flour until combined.
4. Drop rounded tablespoonfuls of dough spaced two inches apart onto baking sheets. Bake for eighteen to twenty minutes. Cool on the sheet for one minute and then transfer to a wire rack to cool completely.
5. Melt the white chocolate in a small bowl in the microwave for thirty to forty-five seconds. When the cookies are cool, dip a fork into melted chocolate and drizzle over the cookies. Leave on wire racks to set the topping. Then store the cookies in an airtight container.
Raspberry Cream Cheese thumbprints
Preheat oven to 350 degree F
1 1/2 cups butter, softened
1 1/2 cups white sugar
1 8 oz. package cream cheese, softened
2 eggs
2 TB lemon juice
1 1/2 tsp lemon zest (optional)
4 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1 cup raspberry or other types preserves
1/3 cup confectioner's sugar
Directions:
1. In a large bowl, cream butter, sugar, and cream cheese together until smooth. Beat in the eggs one a time, then stir in the lemon juice and zest. Combine the flour and baking powder; stir into the cream cheese mixture until just combined. Cover and chill until firm, about one hour.
2. Roll tablespoonfuls of dough into balls. Place them two inches apart on ungreased cookies. Using your finger, making an indention in the center of each ball, and fill with 1/2 tsp of preserve.
3. Bake for fifteen minutes or until edges are golden. Allow cookies to cool on the sheets for two minutes before removing to wire racks to cool completely. Sprinkle with confectioner's sugar.
1 1/2 cups butter, softened
1 1/2 cups white sugar
1 8 oz. package cream cheese, softened
2 eggs
2 TB lemon juice
1 1/2 tsp lemon zest (optional)
4 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1 cup raspberry or other types preserves
1/3 cup confectioner's sugar
Directions:
1. In a large bowl, cream butter, sugar, and cream cheese together until smooth. Beat in the eggs one a time, then stir in the lemon juice and zest. Combine the flour and baking powder; stir into the cream cheese mixture until just combined. Cover and chill until firm, about one hour.
2. Roll tablespoonfuls of dough into balls. Place them two inches apart on ungreased cookies. Using your finger, making an indention in the center of each ball, and fill with 1/2 tsp of preserve.
3. Bake for fifteen minutes or until edges are golden. Allow cookies to cool on the sheets for two minutes before removing to wire racks to cool completely. Sprinkle with confectioner's sugar.
Peanut Butter Kissed Peanut Blossoms
48 Hershey's kisses brand milk chocolates
1/2 cup shortening
3/4 cup creamy or crunchy peanut butter
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 egg
2 tbsp milk
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
granulated sugar
Directions:
1. Remove wrappers from kisses; place in freezer overnight. (I never needed to do that latter part)
2. Heat oven to 375 degree F. Beat shortening and peanut butter in a large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda, and salt; gradually beat into peanut butter mixture.
3. Shape dough in 48 balls (about one inch each). Roll in granulated sugar; place on ungreased cookie sheet.
4. Bake eight to ten minutes or until lightly browned. Cook three to four minutes. Press chocolate kisses into center of each cookie; cookie will crack around edges. Remove cookies from sheet to wire rack. Cool completely. Makes about 48 cookies.
1/2 cup shortening
3/4 cup creamy or crunchy peanut butter
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 egg
2 tbsp milk
1 tsp vanilla extract
1 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
granulated sugar
Directions:
1. Remove wrappers from kisses; place in freezer overnight. (I never needed to do that latter part)
2. Heat oven to 375 degree F. Beat shortening and peanut butter in a large bowl until well blended. Add 1/3 cup granulated sugar and brown sugar; beat until fluffy. Add egg, milk and vanilla; beat well. Stir together flour, baking soda, and salt; gradually beat into peanut butter mixture.
3. Shape dough in 48 balls (about one inch each). Roll in granulated sugar; place on ungreased cookie sheet.
4. Bake eight to ten minutes or until lightly browned. Cook three to four minutes. Press chocolate kisses into center of each cookie; cookie will crack around edges. Remove cookies from sheet to wire rack. Cool completely. Makes about 48 cookies.
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