ISO: your favorite Christmas cookies

[katydid]

So I know it's not even Thanksgiving yet, but I'm really trying to get into the Holiday spirit early (it never seems to last too long anymore....the older you get i suppose:). So I was trying to decide what cookies I wanted to bake this year and wanted some new ideas.
I usually make chocolate chips and sand tarts (i.e. sugar cookies cut outs) but need a few more ideas. I 'm planning on giving some of these cookies as gifts. Any ideas out threre.......?

[shihtzux2]

I made these last night and they are WONDERFUL. I put about a Tablespoon of vanilla in the dough instead of a teaspoon. So many of the cutout cookie recipes are kind of dry and flavorless without icing, but these are great even w/o icing.

Emeril's Butter Cookies

3/4 pound (3 sticks) unsalted butter, at room temperature
1 cup plus 2 tablespoons granulated sugar
6 large egg yolks
1 teaspoon pure vanilla extract
3 cups plus 2 tablespoons bleached all-purpose flour
3/4 teaspoon salt
Assorted sprinkles

Preheat the oven to 350 degrees F. Cream the butter and sugar in the bowl of an electric mixer fitted with a paddle, on medium speed, scraping down the sides of the bowl as necessary. Cream the mixture until it is smooth and fluffy. Add the egg yolks 1 at a time, mixing in between each addition. Scrape down the sides of the bowl. Beat for 1 minute and add the vanilla. Combine the flour and the salt in a medium-size mixing bowl. Mix well.

Add the flour mixture to the butter mixture and mix on low speed until it is fully incorporated. Increase the speed to medium and mix until the batter is thick and creamy, about 2 minutes. Scrape down the sides of the bowl and the paddle.

Lightly flour a flat surface. Using a rolling pin, roll out the dough to 1/4-inch thick. Cut the dough into the desired shapes. Line a baking sheet with parchment or waxed paper. Place the cookies on the baking sheet about 2 inches apart. Bake until lightly golden, about 20 minutes. Remove the cookies from the oven and let cool completely in the pan. Remove the cookies from the pan using a spatula. Repeat the process until all the dough is used. Frost each cookie and garnish with sprinkles.

BUTTERCREAM FROSTING
Recipe courtesy Emeril Lagasse, 1999
4 ounces cream cheese, softened
1/2 stick of butter, softened
3/4 pound (about 3 cups) confectioners' sugar, sifted
1 teaspoon pure vanilla extract
2 to 3 tablespoons milk
Red, blue, green and yellow food coloring

In a large mixing bowl, with an electric mixer, cream the cheese and butter. Add the sugar, 1/2 cup at a time, mixing after each addition. Add the vanilla and milk and mix well. Add a couple of drops of food coloring and mix well. Yield: about 1 1/2 to 2 cups frosting

[kcmo727]

I am still in the process of deciding which new cookies to make this year, but my standbys include sugar cookies, Martha's Nutella cookies, cranberry bars, chocolate gingerbread cookies and florentines. I just bought the Martha Stewart 2005 Cookie Magazine and there are lots of good ones in there, although be warned, lots of repeaters from earlier books and her monthly magazine.

[Linda in MO]

I've been wanting to try rugelach for the last couple of years and I'm determined to finally do it this year. I've never even eaten one, but I'm convinced I'd like them. :D

Here's one of my favorites. And they freeze beautifully. And also taste woderful frozen. :p

* Exported from MasterCook *

Cranberry-Macadamia Bars

Recipe By :Better Homes and Garden
Serving Size : 0 Preparation Time :0:00
Categories : Cookies/Brownies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 cups all-purpose flour
3/4 cup sugar
1/2 cup butter
1 cup finely chopped macadamias --hazelnuts or
pecans
1 1/4 cups sugar
2 beaten eggs
2 Tablespoons milk
1 teaspoon finely shredded orange peel
1 teaspoon vanilla
1 cup finely chopped fresh cranberries
1/2 cup coconut

Crust: In a medium mixing bowl, stir together flour and 3/4 c sugar. Cut in butter until mixture resembles coarse crumbs. Stir in 1/2 cup of the nuts. Press the flour mixture onto the bottom of an ungreased 13x9x2-inch baking pan. Bake in a 350 F oven for 10-15 minutes or until crust is light brown around edges.

Topping: Combine the 1 1/4 c sugar, eggs, milk, orange peel, and vanilla. Beat until combined. Pour over the hot crust. Sprinkle with the remaining nuts, cranberries, and coconut.

Bake in the 350 F oven for 30 minutes more or until golden. Cool slightly in the pan on a wire rack. Cut into 24 bars; cut bars in half diagonally while warm. Cool completely.

Per cookie: 88 cal, 4 g fat (2 g sat), 14 mg chol, 23 mg sod, 1 g pro.

Reprinted from Better Homes and Gardens Magazine, November 1996.

NOTES : If the nuts are salted, I rub them in a dish towel to remove some of the salt.

****************************

I'd like to try these this year...

* Exported from MasterCook *

Coconut-Cranberry Chews

Recipe By :posted by KValley at cl bb
Serving Size : 0 Preparation Time :0:00
Categories : Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups butter or margarine -- (3/4 lb.) at room
temperature
2 cups sugar
1 tablespoon grated orange peel
2 teaspoons vanilla
3 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups dried cranberries
1 1/2 cups sweetened flaked dried coconut

1. In a large bowl, with a mixer on medium speed, beat 1 1/2 cups butter, sugar, orange peel, and vanilla until smooth.

2. In a medium bowl, mix flour, baking powder, and salt. Add to butter mixture, stir to mix, then beat on low speed until dough comes together, about 5 minutes (see note at left). Mix in cranberries and coconut.

3. Shape dough into 1-inch balls and place about 2 inches apart on buttered 12- by 15-inch baking sheets.

4. Bake in a 350° regular or convection oven until cookie edges just begin to brown, 8 to 11 minutes (shorter baking time will yield a chewier cookie; longer baking time will yield a crispier cookie). If baking two sheets at once in one oven, switch their positions halfway through baking. Let cookies cool on sheets for 5 minutes, then use a wide spatula to transfer to racks to cool completely.

Per cookie: 92 cal., 45% (41 cal.) from fat; 0.7 g protein; 4.5 g fat (2.8 g sat.); 12 g carbo (0.4 g fiber); 58 mg sodium; 10 mg chol.


NOTES : These are rich, buttery orange-scented delights! I was pretty generous with the grated orange peel- allowing zest to get right in there. These taste and look very Christmas-y- - very pale gold with red cranberries, coconut a little crispy on the edges.

A couple of caveats: I formed 1" balls as called for, but noticed the first batch wasn't flattening out. I pressed them down as they were baking, and flattened out the rest of the batches before putting into the oven. This solved the problem. I didn't get the smooth edges as the picture shows, but that's okay.

I baked these on cookies sheets lined with parchment paper- no pre-greasing with butter.

These cookies may seem really small, but they are so rich, I think the portion is just right. My attempt yielded roughly 6 dozen.

I prefer a chewier cookie- the baking time in my gas oven was 12-13 minutes per batch- more time than the recipe calls for- and they are still soft.

Now, let's see if they last the weekend- they're supposed to be for a luncheon on Monday and hopefully for a work potluck Wednesday!

SUNSET DECEMBER 01
Nancy Jamison, Woodside, CA

Nancy Jamison was right when she wrote us that these cookies are addictive. We loved their combination of coconut, cranberries, and orange. In fact, these straightforward, tasty rounds are everything a holiday cookie should be. The mixture will look dry until it comes together as a dough.

Important: If it's too crumbly to form into balls, the dough needs to be mixed longer; it should be a smooth, homogeneous mass.
PREP AND COOK TIME: About 1 hour

MAKES: About 6 dozen cookies

[Kathy B]

I bought a cookbook at the church garage sale called "The History of Mennonite Cooking" or something along those lines. It has LOTS of recipes for peppernuts (or pfefferneuse), and I am hoping to try several of them this season, using the best recipe(s) to make gifts.

And of course, every year I make several different kinds of biscotti. I found a recipe the other day that uses dates, chocolate chips and orange peel among other things. I will definitely be trying that one!

[blazedog]

These are the ones from last year that have been requested since last January. :D

Coconut-cranberry Chews
About 1 1/2 cups (3/4 lb.) butter or margarine, at room temperature
2 cups sugar
1 tablespoon grated orange peel
2 teaspoons vanilla
3 ¼ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
1 ½ cups dried cranberries
1 ½ cups sweetened flaked dried coconut
1. In a large bowl, with a mixer on medium speed, beat 1 1/2 cups butter, sugar, orange peel, and vanilla until smooth.
2. In a medium bowl, mix flour, baking powder, and salt. Add to butter mixture, stir to mix, then beat on low speed until dough comes together, about 5 minutes. Mix in cranberries and coconut.

3. Shape dough into 1-inch balls and place about 2 inches apart on buttered 12- by 15-inch baking sheets.

4. Bake in a 350° regular or convection oven until cookie edges just begin to brown, 8 to 11 minutes (shorter baking time will yield a chewier cookie; longer baking time will yield a crispier cookie). If baking two sheets at once in one oven, switch their positions halfway through baking. Let cookies cool on sheets for 5 minutes, then use a wide spatula to transfer to racks to cool completely.

Notes:
Nancy Jamison was right when she wrote us that these cookies are addictive. We loved their combination of coconut, cranberries, and orange. In fact, these straightforward, tasty rounds are everything a holiday cookie should be. The mixture will look dry until it comes together as a dough. If it's too crumbly to form into balls, the dough needs to be mixed longer; it should be a smooth, homogeneous mass.

Source
Sunset Magazine

Italian Tri Colored Cookies
1 tube or can (7 or 8 ounces) Almond Paste, broken into small pieces
¾ cup Butter or Margarine (1 1/2 sticks) softened
½ teaspoon Almond Extract
3 large Eggs
1 cup All Purpose Flour
¼ teaspoon Salt
15 drops Red Food Coloring
15 drops Green Food Coloring
? cup Apricot Preserves
3 ounces Semi Sweet Chocolate
1 teaspoon Vegetable Shortening
. Preheat oven to 350 degrees. Grease three 8x8 disposable or metal baking pans. Line bottom of pans with waxed paper; grease and flour waxed paper.

2. In a large bowl, with mixer at medium-high speed, beat Almond Paste with Butter, Sugar and Almond Extract until well blended (there will be some small lumps of almond paste remaining).
Reduce speed to medium; beat in Eggs 1 at a time, until blended. Reduce speed to low; beat in Flour and Salt until just combined.

3. Transfer one-third of batter (about 1 rounded cup) to small bowl. Transfer half of remaining batter to another small bowl. (You should have equal amounts of batter in each bowl.) Stir Red Food Coloring into one bowl of batter until evenly blended. Repeat with Green Food Coloring and another bowl of batter, leaving 1 bowl untinted. (Batters may still have small lumps of almond paste remaining.)

4. Spoon untinted batter into 1 pan. With metal spatula (offset if possible), spread batter evenly (layer will be about 3/4 inch thick). Repeat with red batter in second pan. Repeat with green batter in remaining pan.

5. Bake layers on 2 oven racks 10-12 minutes, rotating pans between upper and lower racks halfway through baking time, until layers are set and toothpick inserted in center of layers comes out clean.

6. Cool in pans on wire racks 5 minutes. Run knife around sides of pans to loosen layers. Invert layers onto racks, leaving waxed paper attached; cool completely.

7. When layers are cool, press Apricot Preserves through coarse sieve into small bowl to remove any large pieces of fruit. Remove waxed paper from green layer. Invert green layer onto flat plate or small cutting board; spread with half of apricot preserves. Remove waxed paper from untinted layer; invert onto green layer. Spread with remaining apricot preserves. Remove waxed paper from red layer; invert onto untinted layer.

8. In 1 quart saucepan, heat chocolate with shortening over low heat until melted, stirring frequently. Spread melted chocolate mixture on top of red layer (not on sides); refrigerate until chocolate is firm, at least 1 hour. If you like, after chocolate has set, cover and refrigerate stacked layers up to 3 days before cutting and serving.

9. To serve, with serrated knife, trim edges (about 1/4 inch from each side). Cut stacked layers into six strips. Cut each strip crosswise into 6 pieces. Store cookies in single layer, in
refrigerated, covered container for up to 1 week or freeze up to 3 months – ( I used wax paper between the layers of cookies and they really held up well for 1 week.)

Keywords:
cookies barcookies Christmas
Source
Good Housekeeping

Mostaccioli
Cookies:
2 cups all-purpose flour
½ cup unsweetened cocoa
1 ½ teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon ground cloves
¼ teaspoon salt
? cup sugar
½ cup margarine or butter (1 stick), softened
1 large egg
½ cup milk
Chocolate Glaze:
3 tablespoons unsweetened cocoa
1 ¼ cups confectioners' sugar
1. Preheat oven to 400 degrees F. Prepare Cookies: In medium bowl, combine flour, cocoa, baking powder, cinnamon, cloves, and salt. In large bowl, with mixer at low speed, beat sugar with margarine or butter until blended. Increase speed to high; beat until light and creamy. At low speed, beat in egg until blended. Alternately beat in flour mixture and milk, beginning and ending with flour mixture.
2. With hands dusted with cocoa, roll about 2 level teaspoons dough into 1-inch balls. Place balls, about 2 inches apart, on ungreased large cookie sheet. Bake cookies 8 to 10 minutes, until puffed (they will look dry and slightly cracked). With pancake turner, transfer cookies to wire rack to cool. Repeat with remaining dough.

3. Prepare Chocolate Glaze: In medium bowl, with wire whisk or fork, mix cocoa with 3 tablespoons plus 1 teaspoon boiling water until smooth. Gradually stir in confectioners' sugar and blend well. Dip top of each cooled cookie into glaze. Place cookies on wire rack set over waxed paper to catch any drips. Allow glaze to set, about 10 minutes. Store cookies in tightly covered container with waxed paper between the layers.

Notes:
These cakelike chocolate spice cookies are an Italian tradition.

Nutritional information per serving:
Each cookie: About 50 calories, 1 g protein, 9 g carbohydrate, 2 g total fat (0 g saturated), 4 mg cholesterol, 40 mg sodium.
Keywords:
cookies Christmas

Source
Good Housekeeping

LINZER COOKIES

1 1/2 cups (3 sticks) butter, softened
1 cup sugar
1 egg
1 egg yolk
1 teaspoon grated lemon rind
1/2 teaspoon vanilla
3 1/3 cups very finely ground hazelnuts or almonds
3 1/3 cups unsifted cake flour
1 teaspoon baking powder
1 1/4 teaspoons ground cinnamon
1 jar (12 ounces) raspberry jam
Confectioner's sugar

1. Beat butter and sugar in large bowl with electric mixer until light and fluggy; beat in egg, egg yolk, lemon rind and vanilla; sitr in nuts.
2. Stir in flour, baking powder and cinnamon, blending well to make a stiff dough; wrap in waxed paper; chill several hours, or overnight.
3. Cut dough in half. (Refrigerate other half.) Roll out dough between sheets of waxed paper to slightly less than 1/4 inch thickness. Removed top sheet of waxed paper. With a 2-inch round cookie cutter (I use a larger one with a fluted edge) cut out as many cirlces from thedough as you can. Carefully removed circles from bottom sheet of waxed paper; place cookies on ungreased cookie sheets. Refrigerate scraps of dough for second rolling.
4. Repeat with other half of the dough, cuttingout an equal number of 2-inch circles as from the first batch. Place on ungreased cookie sheets. With a 3/4 inch cookie cutter (or for that matter anything which you find around the house that might work) cut out center of each of the second batch of cookies. Use any scraps of dough for second rolling. Roll scraps of dough out for second rolling; cut out equal number of solid circles and circles with open centers.
5. Bake in a moderate oven (350º) for 12 minutes, or until edges of cookies are golden. Remove cookie sheets from oven; let stand 1 minute. Remove cookies with wide spatula to wire racks. Cool.
6. Heat raspberry jam in a small saucepan. Spread each of the solid cookies with a thin layer of hot preserves. Top each with cut-out cookie; press gently together to make a sandwich. Place on wire rack. Sprinkle tops of cookies with confectioner's sugar. Spoon dab of preserves in opening of each cookie; let preserves set slightly.

Source: Gail -- CLBB

[seannasad2k]

Sara Moulton's Spice Balls are delicious!

Here's the link... http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_20800,00.html

[Peeps]

I made the Coconut Cranberry Chews last year and they didn't work for me, the whole batch went in the trash. :( Maybe it was user error though.

[Linda in MO]

I made the Coconut Cranberry Chews last year and they didn't work for me, the whole batch went in the trash. :( Maybe it was user error though.

I'm curious, what was the problem?

[CompassRose]

Well, I can tell you all that the Martha Stewart Rum Balls from this year's holiday mag are outstanding. Oh, yeeeeaaaah... basically chocolate truffles with a bit of an extra baking step.

I'm bringing them to a party tonight; I'll let you know what everyone else thinks. My vote is "YOW!"

[blazedog]

I realize this is a foolish question to pose to you people as you are all enablers :D but I went on some kind of cookware spree and came home with a 4 1/2 quart round Le Creuset. it followed me home -- no actually it was the last one and was only $99.99 at the Bloomie's sale.

I already have what I think are good Dutch ovens -- 4 quart Calphalon Commercial and a 6 quart Belgique stainless steel. I also nabbed a 5 quart Calphalon Commercial non stick saucier (that was really just an impulse because I love the line and the price was so good) and a 5 quart Calphalon Commercial NOnstick saute pan -- I have been stalking the 5 quart saute pan for several years and it is now mine for $50.00. :p

So back to the Le Creuset -- I have limited kitchen space so really have to think hard about bringing something in -- Do the Le Creuset pots really cook more stupendously than my other stuff does and is the 4 1/2 quart size too limiting -- I cook for myself but tend to cook full recipes of stuff that I would assume are cooked in that kind of pot.

So if I adopt this baby, I have to cast something else off -- thumbs up or down.

[dorothyntototoo]

Linda, I'd never tasted rugelach before I made them last year. They were really good - I modified the recipe to use dried cranberries and orange marmalade, and kept well stored in a tin. Here's the recipe I used along with comments that were posted with it. Dorothy

Cranberry Rugelach

Dough
1 (8-ounce) package cream cheese
1 cup unsalted butter
1/4 cup sugar
1 teaspoon pure vanilla extract
2 cups (sift into the cup and level off) bleached all-purpose flour
1/4 teaspoon salt
Filling
1/4 cup + 2 tablespoons granulated sugar
1/4 cup (firmly packed) light brown sugar
1/2 teaspoon ground cinnamon
3/4 cup golden raisins (or dried cranberries)
1 cup coarsely chopped walnuts
1/2 cup apricot preserves (well stirred) (or orange marmalade)
Topping
1/4 liquid cup milk
2 tablespoons granulated sugar (or turbinado)
1 teaspoon ground cinnamon

EQUIPMENT: cookie sheets lined with parchment or foil; rolling pin.

Food Processor Method
Into a food processor with the metal blade, place the cream cheese. Cut the butter into a few pieces and add it with the motor running. Process until smooth and creamy. Add the sugar and vanilla extract and process until incorporated, scraping the sides of the bowl. Add the flour and the optional salt and pulse in just until the dough starts to clump together.

Scrape the dough onto a piece of plastic wrap and press it together to form a ball. Divide the dough into 4 portions and cover each with plastic wrap. Refrigerate for 2 hours or overnight.

Filling
In a medium bowl, combine the sugars, cinnamon, raisins, and walnuts and stir with a spatula or fork until well mixed.
Remove the dough from the refrigerator and allow it to sit on the counter for about 15 minutes or until it is malleable enough to roll.
Place 2 oven racks in the upper and lower thirds of the oven.
Preheat oven to 350°F.

Using a floured rolling pin, on a lightly floured board, roll out each dough portion, one at a time, into a 9-inch circle to a 1/8-inch thickness, rotating the dough often to be sure that it isn't sticking. A great method that keeps additional flour to a minimum is to roll out the dough between two sheets of plastic wrap, well floured on the bottom. Flip it over, remove the bottom sheet of plastic wrap, and dust off any excess flour. Using the back of a tablespoon, spread the dough evenly with 2 tablespoons of the apricot preserves. Sprinkle about 1/2 cup of the raisin-walnut filling over the preserves. Press the filling firmly and evenly over the dough. Using a sharp knife, cut the dough circle into 12 triangles or pieces of "pie."
Use a thin knife, if necessary, to loosen the triangles from the board. Starting at the wide end, roll up the triangle and bend the ends around to form a slight crescent shape. Place the rugelach, point underneath, about 1 1/2 inches apart on the prepared baking sheets. Clean the work surface of excess filling before rolling each batch. Refrigerate, covered with plastic wrap, for at least 30 minutes or until firm. This is an important step - keeps cookies from spreading out.

Remove from refrigerator and brush with milk. In a small bowl, stir together the sugar and cinnamon, and sprinkle the rugelach with it.
Bake for 18 to 20 minutes or until lightly browned. For even baking, rotate the cookie sheets from top to bottom and front to back halfway through the baking period. Use a small, angled metal spatula or pancake turner to transfer the cookies to wire racks to cool completely.
Store: In an airtight container at room temperature or in the freezer.
Keeps: 10 days at room temperature, 3 months frozen.
Smart Cookie:
• If the raisins are not soft, soak them first in 1/2 cup of boiling water for 1 hour and drain them thoroughly.
• The jam is stirred instead of strained because straining thins it too much and it tends to ooze out the sides of the rugelach.
• Unbaked rugelach dough freezes brilliantly. This is a great dough to have on hand in the freezer. Simply add on about 5 to 10 minutes to the baking time. The rugelach are especially delicious still warm from the oven and are at their best when freshly baked.
• The dough is chilled before baking to maintain the most even shape.
• Lining the cookie sheets with parchment or foil keeps the sticky filling from baking onto the pan and makes cleanup easier. I just used PAM.
• Allow the cookie sheet(s) to cool completely before using for the next batch.
• Distribute the cookies evenly around the cookie sheet. Avoid crowding the cookies into one section of the cookie sheet, leaving a large area bare.

Makes 4 dozen 1 1/2-inch cookies.

[Sami]

Blazedog,

I would say keep the Le Creuset. I have Caphalon pots but Le Creuset, I find, cooks better and is not hard to clean. They also have a lifetime warranty. I returned a large frypan which always burned the food, and they sent me another one which is perfect (a little smaller however, but they probably don't make the large one anymore)n and i just paid postage.

Sami

[blazedog]

Blazedog,

I would say keep the Le Creuset. I have Caphalon pots but Le Creuset, I find, cooks better and is not hard to clean. They also have a lifetime warranty. I returned a large frypan which always burned the food, and they sent me another one which is perfect (a little smaller however, but they probably don't make the large one anymore)n and i just paid postage.

Sami

Thanks Sami -- I thought I had posted this question but then it disappeared.

[tyroleancutie]

My Grandmom's Vanilla Cookies (http://www.kowoma.de/Rezepte/Vanillekipferl.jpg) - It's a dough with a lot of butter. I think it's called shortpastry in English, but I am not 100% sure about it.

I have no idea how to explain it but I can try to translate the recipe if someone is interessted. :o

[skyllo]

Nutella cookies? Anyone have the recipe to share for me?? I'm so in love with nutella...

thanks,-happy baking--

Sarah

[valchemist]

I made the Coconut Cranberry Chews last year and they didn't work for me, the whole batch went in the trash. :( Maybe it was user error though.

I am curious to know, too. these have been on my to try list for a long time. just looking at the recipe, I can't see what could go wrong. did you follow it to a T? what changes would you make if you had to do them over?

[Natasha]

Here are some of the cookies/sweets I make every year for the holidays:

Mexican Wedding Cakes
Layered Peppermint Bark
Espresso Truffles
Candy Cane Cookies
Nutmeg Logs
Brown Butter Cookies
Brown Sugar Shortbread
Chocolate Shortbread
Peanut Butter Shortbread Slices

I can share recipes for any of these if you like.

There are also great threads from previous years with peoples' favourite holiday cookie recipes; those might give you some more good ideas :)

Happy choosing and baking!
Natasha

[helene]

It's a tradition in the family to make Molasses-Spices Cookies. They are so good.

Also we make squares. These 2 recipes are the most requested ones.

Chocolate cheesecake Bars

* Exported from MasterCook *

Serving Size : 36

1 1/4 cups all-purpose flour
1 cup icing sugar
1/2 cup cocoa
1/4 teaspoon baking soda
1 cup cold butter
250 grams light cream cheese -- softened
300 milliliters sweetened condensed milk
2 eggs


Stir together flour, sugar, cocoa and baking soda in large bowl.

Cut in butter until crumbly.

Press mixture firmly onto bottom of 13x9x2-inch rectangular baking pan.

Bake in preheated 350F oven 15 min.

Beat cream cheese in large mixer bowl until light.

Gradually beat in sweetened condensed milk and eggs until smooth.

Pour over prepared crust.

Return to oven and bake 20 min. longer or until done.

Cool completely. Chill.

Cut into bars and decorate with miniature chocolate chips to resemble dominoes, if desired.

Store covered in refrigerator.

Source:
"Fry's Chocolate Cookbook, p. 31"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 131 Calories; 8g Fat (51.7% calories from fat); 3g Protein; 14g Carbohydrate; 1g Dietary Fiber; 33mg Cholesterol; 118mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Fat; 1/2 Other Carbohydrates.


Chocolate Pecan Bars

* Exported from MasterCook *

Serving Size : 36

1 1/4 cups all-purpose flour
1 cup icing sugar
1/3 cup cocoa
1 cup cold butter
300 milliliters sweetened condensed milk
1 egg
2 teaspoons vanilla
1 1/2 cups pecans -- chopped

Stir together flour, sugar and cocoa in large bowl; cut in butter until crumbly.

Press mixture firmly onto bottom of 13x9x2-inch rectangular baking pan.

Bake in preheated 350F oven 15 min.

Combine sweetened condensed milk, egg and vanilla in medium bowl; mix well.

Stir in nuts. Spread evenly over crust.

Return to oven and bake 25 min. longer or until done. Cool.

Cut into bars. Store covered in refrigerator.

Source:
"Fry's Chocolate Coookbook, p.29"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 143 Calories; 9g Fat (57.1% calories from fat); 2g Protein; 14g Carbohydrate; 1g Dietary Fiber; 23mg Cholesterol; 68mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 2 Fat; 1/2 Other Carbohydrates.

[Peeps]

I am curious to know, too. these have been on my to try list for a long time. just looking at the recipe, I can't see what could go wrong. did you follow it to a T? what changes would you make if you had to do them over?

Yep, I followed the recipe to a T, used butter (I'm normally not a fan of butter but these seemed to call for it) and I didn't get so much cookies as a whole pan full of one giant thin cookie - they all spread so thin and ran together into a huge mess. I then tried chilling the dough for a good long while and same thing, that didn't help at all. I tried eating a few bits of the stuff and didn't find it too tasty (not surprisingly!). I know someone else said theirs didn't spread so I don't know why I had the opposite problem. I wouldn't bother trying them again and changing anything, I wasn't that excited by them to go to the trouble. So maybe was user error but I make 3-4 batches of cookies a week and never really have failures (that's actually the only one I can think of in about since forever!), so I don't know, I don't usually forget the flour or mis-measure or stuff like that so who knows.
Better luck to the rest of you! :o

[blazedog]

Nutella cookies? Anyone have the recipe to share for me?? I'm so in love with nutella...

thanks,-happy baking--

Sarah

Chocolate-hazelnut Crisps

1 cup semisweet or bittersweet chocolate chips
¾ cup chocolate-hazelnut spread (such as Nutella)
3 cups (31/2 ounces) crisp rice cereal
½ cup (2 ounces) hazelnuts, toasted and chopped
In a medium-sized microwave-safe bowl, or in a small saucepan set over low heat, melt the chocolate chips and hazelnut spread, stirring until no lumps remain. In a medium-size bowl, pour the mixture over the rice cereal, stirring until the cereal is coated.
Drop the batter by the tablespoon onto lightly greased parchment or waxed paper, flattening it into rounds with the back of a wet spoon. Sprinkle the tops of the cookies with the hazelnuts. Chill until set.

Keywords:
Christmas droppedcookies cookies

Source
King Arthurs Baker's Companion

Servings
24

[blazedog]

Nutella cookies? Anyone have the recipe to share for me?? I'm so in love with nutella...

thanks,-happy baking--

Sarah

[B] Almond & Hazelnut cookies filled with Nutella [B]

INGREDIENTS:

6 oz. hazelnuts, skinned (see how to skin hazelnut link below)
7 oz. blanched almonds
2-1/3 cups confectioner's sugar
zest of 1 orange
3/4 + 2 Tablespoons whole milk
1-1/2 sticks unsalted butter, melted + extra for the baking sheets
5 egg whites, at room temperature
2 Tablespoons granulated sugar
1 cup unbleached, all-purpose flour + extra for dusting
3-1/2 oz. bittersweet chocolate, chopped
2/3 cup Nutella
PREPARATION:

Preheat oven to 350°F. Brush 2 cookie sheets with melted butter and dust with flour.
1. Finely grind the hazelnuts in a food processor. Transfer to a mixing bowl.

2. Finely grind the almonds and add to the hazelnuts in the mixing bowl.

3. Using a wooden spoon, mix in the confectioner's sugar, orange peel, milk and melted butter.

4. In a clean bowl, whip the egg whites until soft peaks form. Gradually add the granulated sugar and beat on high speed until the whites are stiff and glossy.

5. Sift half of the flour over the nut mixture and stir in. Fold half the whites into the nut mixture.

6. Repeat step 5 with the rest of the flour and egg whites.

7. Increase the oven temperature to 375°. Drop scant teaspoons of the batter 1-1/2 inches apart on the prepared sheets.

8. Bake the cookies on the upper and middle racks of the oven for 12 to 14 minutes, or until browned at the edges, shifting the sheets from top to bottom and back to front halfway through. Immediately transfer the cookies to wire racks to cool. Repeat with the remaining batter. Wipe the cookie sheets clean and let them cool completely. Butter and flour the sheets before reusing.

9. Melt the chocolate in a microwave oven, about 1 minute. Stir in the Nutella.

10. Line 2 baking sheets with wax paper. For each sandwich, drop a scant 1/2 teaspoon of the chocolate filling on the bottom of a cookie; cover with another cookie and press gently so the filling spreads to the edge.

11. Repeat with the remaining cookies and filling. Transfer the sandwich cookies to the prepared baking sheets and refrigerate until set, about 10 minutes.
Storage:
May be stored in an airtight container for up to one week or frozen for up to 2 months

[B] Nutella Mexican Wedding Cookies [B]

3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1/4 cup granulated sugar
1/2 cup Nutella
2 1/4 cups all-purpose flour
1 cup toasted pecans, finely ground (see instructions)
1 cup confectioners' sugar

Preheat oven to 350 degrees F.

In large bowl, using electric mixer on high speed, beat butter and sugar until almost white in color (about 3 to 4 minutes). Add Nutella and mix on low speed to incorporate. Stir in flour and pecans, mixing just to blend. (Do not over mix.)

Roll 1 tablespoon dough in hands, forming a small football-like shape. Place on ungreased cookie sheet. Repeat with remaining dough, spreading each dough shape at least 1 inch apart. Bake for 15 to 18 minutes. Remove from oven and let cookies cool for about 5 minutes.

Put confectioners' sugar in baking pan or on large plate. While cookies are still warm, roll in sugar. (Sugar will begin to melt slightly and form sweet coating.) Place cookies on wire rack to finish cooling.

Once completely cooled, store in airtight container for up to 1 week.

NOTE: To save time, make, shape and freeze dough in advance. After making dough rounds, freeze on tray for 15 minutes. Transfer into resealable bag and place back in freezer, taking dough out to defrost and bake as needed.

To toast the pecans: Preheat oven to 325 degrees F. Spread pecans on baking sheet and toast for 5 to 10 minutes, or until "toasting" aroma emanates from oven. Allow nuts to cool completely before handling. Place pecans in food processor fitted with metal blade and pulse until finely ground. Set aside.

[B] Nutella Spiced Sugar Cookies Recipe [B]

Nice fall type cookie. The recipe is from Nutella's Sweet Seasons of Taste Cookbook. The recipe calls for Halloween type decorations but any cookie cutter design of your choice is fine. Turkeys and autumn leaves for example for Thanksgiving.


2/3 cup shortening
12 tablespoons unsalted butter, softened
3/4 cup granulated sugar
1 large egg
1/4 teaspoon vanilla extract
1/2 teaspoon baking powder
3 1/2 cups all-purpose flour
2 teaspoons ginger
1 teaspoon ground black pepper
2 teaspoons cinnamon
1/2 teaspoon salt
1/2 cup nutella
2 1/2 tablespoons milk
2 tablespoons confectioners' sugar, sifted

24 servings 2 dozen cookies

In a medium bowl, cream the butter, shortening and sugar with a hand mixer on high speed for 2 minutes.
Add the egg and vanilla and beat for 1 minute.
Stir in the remaining dry ingredients on low speed just until combined.
divide the dough in half and flatten each piece slightly (about 1-inch thickness), cover tightly with plastic wrap and refrigerate for about 1 hour.
Preheat the oven to 375°F.
Roll out each piece on wax paper to 1/8-inch thickness.
Use cookie cutters to cut desired shapes.
For Halloween bats, pumpkins, headstones and owls are appropriate shapes.
Bake on on cookie sheet for 10 minutes.
Cool completely.

To Make the Glaze: Heat the Nutella, milk and confectioner's sugar in a small pot over low heat until combined and slightly warm.
Spread each cookie with the glaze and decorate as desired with jimmies, sprinkles, mini chips, or halloween candy.
Allow to set on a wire rack.
Store in an airtight container.

These cookies can be baked ahead of time and frozen, unglazed for up to 6 weeks if stored in an airtight container.

[B] Thick and Chewy Nutella Chocolate Chip Cookies [B]

Makes 1 1/2 dozen 3-inch cooki

2 1/8 cups unsifted bleached all-purpose flour (2 cups plus 2 tablespoons)
1/2 teaspoon salt
1/2 teaspoon baking soda
8 tablespoons unsalted butter (1 1/2 sticks), melted and cooled until warm
3/4 cup brown sugar (light or dark)
1/2 cup granulated sugar
1/2 cup Nutella
1 large egg
1 additional egg yolk
2 teaspoons vanilla extract
1 to 2 cups semi- or bittersweet chocolate chips/chunks
1 cup chopped walnuts or pecans (optional)

Heat oven to 325 degrees F. Line a 20 x 14-inch baking sheet (without sides) with parchment paper.

Mix flour, salt, and baking soda together in medium bowl. Set aside.

With electric mixer, mix butter and sugars until thoroughly blended. Mix in Nutella, egg, yolk, and vanilla extract. Add dry ingredients; mix until just combined. Stir in chips to taste.

Form scant 1/4 cup dough into ball. Holding dough ball using fingertips of both hands, pull into two equal halves. Rotate halves ninety degrees and, with jagged surfaces exposed, join halves together at their base, again forming a single cookie, being careful not to smooth dough's uneven surface. Place formed dough onto prepared cookie sheet - about nine dough balls per sheet. Smaller cookie sheets can be used, but fewer cookies can be baked at one time and baking time may need to be adjusted. (Dough can be refrigerated up to 2 days or frozen up to 1 month - shaped or not.)

Bake until cookies are light golden brown and outer edges start to harden, yet centers are still soft and puffy, 15 to 18 minutes (start checking at 13 minutes.) (Frozen dough requires an extra 1 to 2 minutes baking time.) Cool cookies on cookie sheets. Serve or store in airtight container.

[emilywish]

My Grandmom's Vanilla Cookies (http://www.kowoma.de/Rezepte/Vanillekipferl.jpg) - It's a dough with a lot of butter. I think it's called shortpastry in English, but I am not 100% sure about it.

I have no idea how to explain it but I can try to translate the recipe if someone is interessted. :o


oh yes - i LOVE vanillekipferl. :)
they'll be omnipresent here in southern germany pretty soon, hooray!

[emilywish]

Layered Peppermint Bark
...
Nutmeg Logs
...
I can share recipes for any of these if you like.



yes please! i love anything with nutmeg and was hoping to try peppermint bark this year.

[Natasha]

Hi Emily,

Here you go - enjoy! :)

Nutmeg Logs

Makes 40
Logs:
2 1/2 cups all-purpose flour
1 tsp freshly grated nutmeg [or to taste]
1/4 tsp salt
1 cup unsalted butter, softened
3/4 cup granulated sugar
1 egg
2 tsp vanilla

Frosting:
1 1/4 cups powdered sugar
2 tbsp unsalted butter, softened
2 to 3 T. dark rum
extra nutmeg

Logs: In medium bowl, sift together flour, nutmeg and salt. In large bowl using electric mixer, cream together butter and sugar until light and fluffy. Beat in egg and vanilla until well combined. Gradually stir flour mixture into butter mixture, stirring well after each addition, until all flour is incorporated. On lightly floured surface, form pieces of dough into long 1/2 inch thick ropes. Cut ropes into 3 inch pieces; place 1 inch apart on ungreased baking sheets. Bake in 350 F oven 12 to 15 minutes or until logs are lightly browned on bottom. Let cool 5 minutes on baking sheets; transfer to wire racks to cool completely.

Frosting: In medium bowl, cream together icing sugar and butter until smooth. Stir in enough rum to give a creamy spreading consistency. Spread cooled logs with frosting. Drag tines of a fork through frosting to resemble tree bark; sprinkle with a little nutmeg if desired.

Layered Peppermint Crunch Bark

17 ounces good-quality white chocolate -- finely chopped (such as Lindt or Baker's)
30 red-and-white-striped hard peppermint -- coarsely crushed (about 6 ounces)
candies
7 ounces bittersweet (not unsweetened) (or 7 oz. chopped
semisweet chocolate)
6 tablespoons whipping cream
3/4 teaspoon peppermint extract

Turn large baking sheet bottom side up. Cover securely with foil. Mark 12
x 9-inch rectangle on foil. Stir white chocolate in metal bowl set over
saucepan of barely simmering water (do not allow bottom of bowl to touch
water) until chocolate is melted and smooth and candy thermometer
registers 110°F. (chocolate will feel warm to touch). Remove from over
water. Pour 2/3 cup melted white chocolate onto rectangle on foil. Using
icing spatula, spread chocolate to fill rectangle. Sprinkle with 1/4 cup
crushed peppermints. Chill until set, about 15 minutes.

Stir bittersweet chocolate, cream and peppermint extract in heavy medium
saucepan over medium-low heat until just melted and smooth. Cool to barely
lukewarm, about 5 minutes. Pour bittersweet chocolate mixture in long
lines over white chocolate rectangle. Using icing spatula, spread
bittersweet chocolate in even layer. Refrigerate until very cold and firm,
about 25 minutes.

Rewarm remaining white chocolate in bowl set over barely simmering water
to 110°F. Working quickly, pour white chocolate over firm bittersweet
chocolate layer; spread to cover. Immediately sprinkle with remaining
crushed peppermints. Chill just until firm, about 20 minutes.

Lift foil with bark onto work surface; trim edges. Cut bark crosswise into
2-inch-wide strips. Using metal spatula, slide bark off foil and onto work
surface. Cut each strip crosswise into 3 sections and each section
diagonally into 2 triangles. (Can be made 2 weeks ahead. Chill in airtight
container.) Let stand 15 minutes at room temperature before serving.

Makes 36 pieces.

Source:
"Bon Appétit 1998"

[trish_ks]

Blazedog - I'm going to try one of those Nutella recipes today, but I'm not sure which, they all sound yummy!!

Natasha - that Peppermint bark sounds so good, I almost have myself talked into liking white chocolate!

[trish_ks]

Nutella Mexican Wedding Cookies....
These are sooooo good! Thanks for for posting the recipe Blazedog, these are definitely in my Christmas cookie plans this year!

[valchemist]

Coconut-Cranberry Chews


NOTES :

A couple of caveats: I formed 1" balls as called for, but noticed the first batch wasn't flattening out. I pressed them down as they were baking, and flattened out the rest of the batches before putting into the oven. This solved the problem. I didn't get the smooth edges as the picture shows, but that's okay.




oh gosh...
I am just seeing this note by kvalley now.

these cookies taste SO SO good. but I didn't know about this fact that they do not spread. I was just going by what Peeps had said earlier in the thread where they spread all over the place! well, mine did not spread AT ALL, like kvalley said above. so I ended up with these little round ball cookies (well, almost round anyway!).

but they still are great.

I highly recommend these! just do what kvalley did -- slightly flatten the balls before you put them in the oven.

totally delicious.

oh, the other thing I would recommend is to use the short shred desiccated unsweetened coconut. I love that stuff. it prevents that stringy texture, it prevents overly sweet cookies, and it has great coconut flavor. you can get it from King Arthur Flour or sometimes in the produce section of your grocery store. (that's where I get mine, and it is quite inexpensive.)

[zackaboo]

These are the ones from last year that have been requested since last January. :D

Coconut-cranberry Chews


I had actually forgotten about these cookies but I made a big batch and froze some of them last December. I had some left-overs in January and pulled them out during an Open House (we were trying to sell at the time). I don't know about anyone who looked at our house, but the realtor apparently couldn't stay out of them and said they were some of the best cookies he had ever had!

Blazedog, I hope to try your Italian Tri-Color cookies this year. I have some homemade almond paste in the freezer for that purpose.

This was one of my favorites from last year - very simple but a great flavor. Beth posted it (thanks! ;) ).


* Exported from MasterCook *

Santa Claus Cookies

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Cookies/Bars

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 C firmly packed brown sugar
1 C granulated sugar
1 C melted unsalted butter (do not substitute)
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 eggs -- lightly beaten
1 teaspoon vanilla
3 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup blanched and sliced or slivered almonds

Cream sugars and butter. Stir in cinnamon, nutmeg, cloves. Add eggs and vanilla and miix well. Stir in dry ingredients, then add almonds.

Form dough into small narrow rolls on waxed paper. Wrap to seal and chill or freeze.

To bake: slice very thin and place on ungreased cookie sheets. Bake at 350 degrees until light golden brown. Cool on wire racks and store in airtight container.


Source:
"CLBB - Beth"



Beth's notes : This is one of my most requested recipes; it was Dutch grandmother's Santa Claus Cookie recipe. My mother says you have to have Dutch blood to make them just right, but I think that's just her way of making sure I make them each year. I usually bake some right away and keep some in the freezer for instant warm cookies later.

[Linda in MO]

dorothy, thanks for the Cranberry Walnut Rugelach recipe. Looks good!

Val, thanks for the cookie review. I will add your notes to MC.