» Cookies & Candy

Glazed Lemon Chia Cookies

admin — Wed, 11 Apr 2012 16:08:20 +0000

Start to finish: 45 minutes
Makes 24 cookies
1 cup granulated sugar
Zest of 1 lemon
1/2 cup (1 stick) unsalted butter, room temperature
1/4 teaspoon salt
1/2 teaspoon baking powder
1 egg
4 tablespoons lemon juice, divided
2 cups all-purpose flour
1/4 cup chia seeds
1 cup powdered sugar
Heat the oven to 375 F. Line 2 baking sheets with parchment paper or coat them with cooking spray.
In a food processor, pulse together the sugar and lemon zest until the lemon zest is thoroughly incorporated.
In the bowl of an electric mixer, combine the lemon sugar, butter, salt and baking powder. Beat until light and fluffy. Add the egg and beat until thoroughly incorporated. Stir in 2 tablespoons of the lemon juice, then the flour.
Divide the dough into about 24 walnut-size balls, rolling them smooth.
Place the chia seeds in a small bowl. With the palm of your hand, flatten each ball of dough until it is 1/4 inch thick and about 2 inches wide. Dip one side of each flattened cookie in the chia seeds to coat. Arrange the cookies, chia side up, on the prepared baking sheets.
Bake for 10 to 12 minutes, or until lightly golden around the edges. Allow to cool for 5 minutes on the baking sheets before transferring to a rack to cool completely.
Meanwhile, in a small bowl mix the remaining 2 tablespoons of lemon juice with the powdered sugar. Adjust the consistency with more sugar or lemon juice as needed to make a thick glaze that can still be drizzled. Drizzle over the tops of the cookies. Allow to set. Store in an airtight container at room temperature.
Nutrition information per cookie (values are rounded to the nearest whole number): 130 calories; 45 calories from fat (35 percent of total calories); 5 g fat (2.5 g saturated; 0 g trans fats); 20 mg cholesterol; 20 g carbohydrate; 2 g protein; 1 g fiber; 35 mg sodium.

Orange-Poppy Seed Hamantashen Cookies

admin — Thu, 01 Mar 2012 15:16:58 +0000

Start to finish: 2 hours 40 minutes (40 minutes active)
Makes about 30 cookies
1 cup powdered sugar
2 1/4 cups all-purpose flour
1/8 teaspoon salt
2 egg yolks
2 sticks butter, cut into small pieces, softened
Grated zest of 1 large orange
Half of a 12 1/2-ounce can poppy seed cake and pastry filling
1 large egg, beaten
In a food processor, combine the powdered sugar, flour, salt, egg yolks, butter and orange zest. Pulse until a dough forms. Remove the dough from the processor and wrap in plastic wrap. Refrigerate for at least 2 hours, or up to 1 day.
Heat the oven to 350 F. Line 2 baking sheets with parchment paper.
Lightly dust a clean work surface with flour. Remove dough from refrigerator and roll out to 1/4-inch thickness. Using a cookie cutter or clean drinking glass, cut the dough into 2 1/2-inch circles. With the tip of your finger, moisten the rim of each circle with water.
Place 1 teaspoon of poppy seed filling at the center of each circle. Form triangular cookies by folding the sides up over the filling, leaving the center uncovered. Pinch together the three corners. Place the cookies on the prepared baking sheets. Brush the outsides of the cookies with the beaten egg.
Bake until the edges are lightly golden, about 15 minutes. Cool on a rack.
Nutrition information per cookie (values are rounded to the nearest whole number): 130 calories; 60 calories from fat (49 percent of total calories); 7 g fat (4 g saturated; 0 g trans fats); 35 mg cholesterol; 15 g carbohydrate; 2 g protein; 0 g fiber; 10 mg sodium.

Candy-Stripe Twists

admin — Sat, 17 Dec 2011 16:49:51 +0000

Kaaren Grimminger, Scottsbluff, NE

2011 Holiday Recipe Guide
3¼ C sifted flour
4 tsp baking powder
1 tsp salt
1 stick butter or margarine
1¼ C sugar
1 egg
½ tsp oil of anise
¼ C of milk
Red food coloring
Measure flour, baking powder and salt together in sifter. Cream butter or margarine and sugar in large bowl; beat in egg and anise oil. Sift in dry ingredients, a third at a time, adding alternately with milk; stir until well-blended.
Spoon half of dough into medium-size bowl; blend in a few drops of red coloring to tint dough pink; leave other half plain.Pinch off about a teaspoonful each of pink and white doughs at a time, and roll each into a pencil-thin strip about 5 inches long on a lightly floured pastry cloth or board. Place strips side by side, then twist the 2 into a rope. Place 1 inch apart on an ungreased cookie sheet. Bake at 350° 10 minutes or until firm. Remove carefully, cool on wire racks. Store with waxed paper or transparent wrap between layers, in container with a tight fitting lid. (If time does not permit the making of the twists, the dough works well for drop cookies.) (December, 1962 “Everywoman’s Family Circle”)

Holiday Butter Cookies

admin — Sat, 10 Dec 2011 16:27:27 +0000

Karen Walker, Kimball, NE

2011 Holiday Recipe Guide
2¼ C flour
2 eggs unbeaten
1 C sugar
1 ½ tsp baking powder
1 C butter soften
1 tsp vanilla
Sift together flour & baking powder. Cream butter add sugar & mix well, add eggs & vanilla blend. Add sifted ingredients & blend. Chill at least 4 hrs. Roll out very thin on a floured pastry cloth. Cut out with cookie cutters. place on a lightly greased cookie sheet. Bake in preheated 400° oven for 6 –8 mins. or until brown around the edges. Cool & decorate

Zucchini Cookies

admin — Sun, 04 Dec 2011 16:18:22 +0000

Delores M Nuss, Scottsbluff, NE

2011 Holiday Recipe Guide
2 C all-purpose flour
1 tsp baking soda
1 tsp cinnamon
½ tsp salt
½ C butter, softened
1 C granulated sugar
1 egg, beaten
1 C grated zucchini
1 C golden raisins
1 C chopped pecans
1 C semi-sweet chocolate chips
Preheat oven to 350°. Grease 2 nonstick baking sheets. Combine flour, baking soda, cinnamon and salt in a medium bowl. Combine butter and sugar in a large bowl; beat with mixer at medium high speed until light and fluffy. Add egg beat well. Gradually add flour mixture; beat until sooth. The dough will be stiff. Stir in remaining ingredients. Drop by heaping teaspoonfuls 2” apart onto baking sheets. Bake 13-15 minutes until light brown. Do not overbake.

Chocolate Cookies

admin — Thu, 25 Nov 2010 03:52:18 +0000

Holiday Recipe Guide 2010

Marian McKee, Scottsbluff, NE

1⅓ plus ¼ C flour

Less than ⅓ C cocoa powder

½ tsp baking powder

½ tsp dry instant coffee granules

½ C butter (not margarine)

¾ C brown sugar

2 eggs

1 tsp vanilla

Cream butter, sugar, eggs and vanilla. Add dry ingredients. Line cookie sheet with parchment paper. Drop teaspoonful of dough on parchment paper and bake 11 minutes at 350º.

Cherry Almond Fudge

admin — Wed, 24 Nov 2010 17:28:57 +0000

Holiday Recipe Guide 2010

Carol Ditsch, Alliance, NE

3/4 cup butter

3 sup sugar

2/3 cup evaporated milk (not sweetened type)

2 cups cherry chips

1 jar (7 oz.) marshmallow crème

1 cup chopped slivered almonds

1 teaspoon almond extract

Mix butter, sugar and milk in heavy 3-4 qt. pan. Bring to full rolling boil over medium heat, stirring constantly.

Continue boiling 5 minutes, stirring constantly to prevent scorching. Remove from heat. Stir in chips until melted. Add marshmallow crème and stir until blended. Add nuts and stir to mix. Pour into buttered 13×9 pan. Cool at room temperature and cut into squares.

Best Ever Butter Cookies

admin — Wed, 17 Nov 2010 03:45:55 +0000

Holiday Recipe Guide 2010

Dorothy Purviance, Morrill, NE

1 C butter, soften

1 egg

1 C sugar

2 ½ C all purpose flour

2 T vanilla

1 tsp baking powder

2 T orange juice

Combine butter, sugar and egg in large bowl. Beat at medium speed until creamy Reduce speed to low; add flour, orange juice, vanilla and baking powder. Beat until well mixed. Divide dough into thirds; wrap in plastic food wrap. Refrigerate until firm, 2 hours or overnight.

Heat over to 400º Roll out dough on lightly floured surface, one-third at a time (keep remaining dough in frig), to 1/8 to 1/4 inch thickness. Cut with 3-inch cookie cutters. Place 1 inch apart onto ungreased cookie sheet. Bake for 6 to 10 minutes

Preparation time: 60 minutes Baking time 6 minutes or until edges are lightly browned. Cool completely.

Premier White Lemon Cookies

admin — Mon, 15 Nov 2010 03:22:36 +0000

Ingredients

2 cups all-purpose flour

1/4 teaspoon salt

1 cup (2 sticks) butter, softened

2/3 cup granulated sugar

1/4 cup grated lemon peel

1/2 teaspoon vanilla extract

2 cups (12-ounce package) Nestlé Toll House Premier White Morsels, divided

1 teaspoon vegetable shortening

Preparation

COMBINE flour and salt in small bowl. Beat butter, sugar, lemon peel and vanilla extract in large mixer bowl until fluffy. Add flour mixture just until blended. Stir in 1 cup morsels.

DIVIDE dough into 4 even pieces. Gently shape each piece into an 8 x 1-inch diameter log. Wrap logs tightly in wax paper. Refrigerate for at least 1 hour or until firm.

PREHEAT oven to 350° F.

UNWRAP logs; cut each log with serrated knife into 16 slices, about 1/2-inch thick. If necessary, reshape edges of cookies. Place 2 inches apart onto ungreased baking sheets.

BAKE for 13 to 14 minutes or until edges are set. Cool for 2 minutes; remove to wire racks to cool completely.

LINE baking sheets with wax paper.

MICROWAVE remaining 1 cup morsels and vegetable shortening in small, uncovered, microwave-safe bowl on MEDIUM-HIGH (70%) power for 1 minute; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted.

DIP top half of cookies into melted morsels. Scrape off excess against side of bowl. Place on prepared baking sheets. Refrigerate for 20 minutes or until set.

Serves

Makes about 5 dozen cookies

Notes, Tips & Suggestions

Notes: Dough logs may be frozen up to 1 month in advance. Place wrapped logs in plastic freezer storage bags.

SOURCE:

Nestlé

Mini Chip Snowball Cookies

admin — Tue, 02 Nov 2010 17:25:23 +0000

Ingredients

1 1/2 cups (3 sticks) butter or margarine, softened
3/4 cup powdered sugar
1 tablespoon vanilla extract
1/2 teaspoon salt
3 cups all-purpose flour
2 cups (12-ounce package) Nestlé Toll House Semi-Sweet Chocolate Mini Morsels
1/2 cup finely chopped nuts
Powdered sugar

Preparation

PREHEAT oven to 375° F.
BEAT butter, sugar, vanilla extract and salt in large mixer bowl until creamy. Gradually beat in flour; stir in morsels and nuts. Shape level tablespoons of dough into 1 1/4-inch balls. Place on ungreased baking sheets.
BAKE for 10 to 12 minutes or until cookies are set and lightly browned. Remove from oven. Sift powdered sugar over hot cookies on baking sheets. Cool on baking sheets for 10 minutes; remove to wire racks to cool completely. Sprinkle with additional powdered sugar, if desired. Store in airtight containers.

Serves
Makes 5 dozen cookies

Calories:	120g	Total Fat:	7g
Cholesterol:	10mg	Protein:	1g
Carbohydrates:	12g	Sodium:	50mg

SOURCE:
Nestlé