Sunday, January 23, 2011
It’s Cookie Baking Time!
Day3&4 : Thumbprints with Jam & Butter Cream filling
21/2 cups finely chopped walnuts
½ cup shortening
”Simply Fruit” Marmalade or butter cream for filling
1/4 cup sugar
¼ cup brown sugar
1 1/2 teaspoons vanilla
2 cups King Arthur flour ,all purpose
Cream butter, shortening, and sugar until creamy. Add egg yoke and next 3 ingredients, beating well. Roll dough into 1” balls, then dip in egg white and roll into chopped nuts. Place on lightly greased cookie sheet. Place in 375 oven 5 minutes, remove from oven, make an indention in the middle of each cookie with thumb, back into oven 8 minutes longer. Remove, cool, and fill with jam or frosting. Makes about 21/2 dozen.
Butter cream frosting is the favorite at our house:
1/2 stick butter
Few drops of milk
1 pkg. confectioners sugar
Day5: Anise Pizzelles (my husband's favorite)
1 3/4c flour
2t baking powder
3 Lg eggs
3/4 c sugar
1/2 c melted butter
2T vanilla or anise
(12-oz. pkg.) Peanut Butter Chips
1 can (14 oz.) sweetened condensed milk (not evaporated milk)
Combine ingredients. Microwave at high speed until mix melts. Pour into pan. Allow to cool over night. So Simple and tasty!
1/2 cups finely chopped walnuts, or almonds
1 1/4 cups finely crushed vanilla wafer cookies
1/2 cup confectioners sugar
2 tablespoons unsweetened cocoa powder
2 tablespoons light corn syrup
Mix all ingredients, adding rum last. Chill the batter and then shape into 1 inch balls. Then roll the rum balls in confectioners sugar, finely chopped nuts, or cocoa powder, white chocolate.
Day10: Italian Cookies
Day12: Russian Tea Cakes
May the Joy and the Spirit of this Season bring you peace. Merry Christmas!