CRANBERRY SHORTBREAD STARS

CRANBERRY SHORTBREAD STARS RECIPE
   
My family loves shortbread and I love cranberries, so I decided to put the two together. The star shape is a festive addition to my holiday cookie tray. —Sonya Labbe, West Hollywood, California

MAKES: 36 servings

TOTAL TIME:
Prep: 20 min. + chilling
Bake: 15 min./batch

INGREDIENTS
1 cup butter, softened
3/4 cup confectioners' sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
2 cups all-purpose flour
1/2 cup finely chopped dried cranberries

DIRECTIONS
In a large bowl, beat butter, confectioners' sugar and salt until blended. Beat in vanilla. Gradually beat in flour. Stir in cranberries.

Shape dough into a disk; wrap in plastic. Refrigerate 30 minutes or until firm enough to roll.

Preheat oven to 325°. On a lightly floured surface, roll dough to 1/4-in. thickness. Cut with a floured 2-in. star-shaped cookie cutter. Place 1 in. apart on greased baking sheets.

Bake 12-15 minutes or until edges are golden brown. Remove from pans to wire racks to cool. Yield: about 3 dozen.

Originally published as Cranberry Shortbread Stars in Cookies & Candies Bookazine 2014, p14

FROSTED SPICE COOKIES

FROSTED SPICE COOKIES RECIPE
   
This recipe has been handed down through many generations of my husband's family. The cookies were always in his grandmother's cookie jar when he'd visit. Today, he enjoys them more than ever—and so I do. —Debbie Hurlbert, Howard, Ohio

MAKES: 30 servings

TOTAL TIME:
Prep: 25 min. + chilling
Bake: 15 min./batch + cooling

INGREDIENTS
1 cup butter, softened
1 cup sugar
1 large egg
1 cup molasses
1 cup buttermilk
6 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon salt
1 cup chopped walnuts
1 cup golden raisins
1 cup chopped dates

FROSTING:
3-3/4 cups confectioners' sugar
1/3 cup orange juice
2 tablespoons butter, melted

DIRECTIONS
In a large bowl, cream butter and sugar until light and fluffy. Beat in egg; beat in molasses and buttermilk. Combine the flour, baking powder, baking soda, cinnamon, ginger and salt; gradually add to creamed mixture and mix well. Stir in the walnuts, raisins and dates. Chill for 2 hours or until easy to handle
.
On a floured surface, roll out dough to 1/4-in. thickness. Cut with a 2-1/2-in. round cookie cutter.
Place on greased baking sheets. Bake at 350° for 12-15 minutes. Cool completely.

For frosting, beat all ingredients in a small bowl until smooth. Spread over cooled cookies; let dry completely. Yield: 5-6 dozen.

Originally published as Frosted Spice Cookies in Reminisce November/December 1993, p49

Thanksgiving Noodles

Found http://www.delish.com/cooking/recipe-ideas/recipes/a56047/thanksgiving-noodles-recipe/
A new-dle way to finish up your Thanksgiving leftovers.

TOTAL TIME: 0:30
PREP: 0:10
LEVEL: EASY
SERVES: 4

INGREDIENTS

2 tbsp. unsalted butter
1 c. chopped onion
1 c. chopped celery
3 cloves garlic, minced
1 tsp. fresh thyme leaves
½ tsp. Ground sage
kosher salt
Freshly ground black pepper
2 tbsp. all-purpose flour
1 12 oz. package No Yolks Dumplings
3½ c. low-sodium chicken broth
¼ c. heavy cream
1½ c. leftover vegetables (Brussels sprouts and sweet potatoes)
1 ½ c. leftover turkey, chopped into bite-size pieces
1 c. shredded white Cheddar
Freshly chopped parsley, for garnish
Crispy shallots, for garnish

DIRECTIONS

In a large skillet over medium heat, melt butter. Add onion and celery and cook until tender, 5 to 7 minutes. Add garlic, thyme, and sage and cook until fragrant, 1 minute more. Season with salt and pepper, then sprinkle with flour and cook 2 minutes.

Add No Yolks Dumplings, chicken broth, and heavy cream and bring to a boil, then reduce heat and simmer, stirring occasionally, until dumplings are tender and liquid mostly absorbed, 10 to15 minutes.

Turn off heat and stir in leftovers and Cheddar.

Garnish with parsley and crispy shallots and serve.

Thanksgiving Egg Rolls

Found http://www.delish.com/cooking/recipe-ideas/recipes/a56769/thanksgiving-egg-rolls-recipe/

Thanksgiving Egg Rolls
BY LENA ABRAHAM

TOTAL TIME: 0:30
PREP: 0:10
LEVEL: EASYYIELD: 12

INGREDIENTS

6 Eggroll wrappers
1 c. leftover turkey, shredded
1 c. leftover mashed potatoes
1 c. Leftover cranberries
1 c. leftover stuffing
vegetable oil
1/3 c. Leftover gravy, for dipping

DIRECTIONS

Place an egg roll wrapper on a clean surface in a diamond shape and spread a thin layer of cranberries. Next add a couple tablespoons of mashed potatoes, then stuffing, and then turkey. Fold up bottom half and tightly fold in sides. Gently roll, then seal fold with a couple drops of water. Repeat with remaining leftovers.

In a large skillet over medium heat, heat remaining oil (it should reach 1" up the side of pan) until it starts to bubble. Add egg rolls and fry until golden, 1 minute per side. Transfer to a paper towel-lined plate to cool slightly.

Serve with heated gravy.

Roasted Veggies

Roasted Veggies are a favorite of mine so I'm going to stash some recipe sites from Thanksgiving for later in the winter. I do so hate not being able to find these again in a different part of the year.
http://www.delish.com/holiday-recipes/christmas/g3623/roasted-vegetable-recipes/
http://www.delish.com/holiday-recipes/christmas/g1421/christmas-side-dishes/
http://www.delish.com/holiday-recipes/thanksgiving/g3558/roasted-sweet-potatoes/
http://www.delish.com/holiday-recipes/thanksgiving/g622/sweet-potato-recipes/

Chocolate Peppermint Bark

Found https://www.bostonglobe.com/magazine/2017/11/21/holiday-recipes-chocolate-peppermint-bark/xWmbCQjyzLAlVgRYiFUmEM/story.html

By Denise Drower Swidey NOVEMBER 21, 2017
Makes about 1½ pounds

Using melting wafers or disks rather than regular chocolate, which must be tempered to reach the right consistency, is a big timesaver. There are many quality products on the market; I like Ghirardelli and Wilton. If you want to use regular chocolate, read up on tempering so the finished product has just the right snap.

10 ounces dark chocolate melting wafers
10 ounces white chocolate melting wafers
2/3 cup (about 4 ounces) crushed peppermint candies


Have on hand an 11½-by-16-inch nonstick liner or similarly sized piece of aluminum foil and an offset spatula.

Melt the dark chocolate in a double boiler over just-simmering water, or in the microwave using half power and 30-second bursts, stirring between bursts until melted.

Using an offset spatula, spread the melted dark chocolate on the nonstick liner to an even thickness of about 1/8 inch. Allow to set completely at room temperature.

Following the same directions, melt the white chocolate. Using a clean offset spatula, spread the white chocolate over the dark chocolate layer, being careful not to touch the hardened layer with the spatula, or it will discolor the top layer. (Feel free to put the dark chocolate on top and white on bottom.)


Dust the top layer with the crushed peppermint. Allow to set at room temperature. Break or cut the bark into smaller pieces. Store at room temperature in an airtight container for up to several weeks.

Denise Drower Swidey is a frequent contributor to the Globe Magazine. Send comments to magazine@globe.com. Follow us on Twitter @BostonGlobeMag.

Semi-Homemade Cranberry Relish

Semi-Homemade Cranberry Relish

Ingredients
• 1 cup sugar
• 1 cup tangerine or orange juice
• 1/4 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1 (12-ounce) bag cranberries, washed and picked through
• 1 orange peeled and cut up into pieces
• rind of 1 orange sliced into slivers
• 1 small can of crushed pineapple
• 1 can of jellied cranberry sauce

Instructions
1. In a medium saucepan, bring the sugar, juice to a boil. Add the orange rind and stir until the sugar dissolves. Stir in the cranberries and return to boil. Reduce heat to a simmer, and cook until slightly thickened and about two-thirds of the berries have popped open. Then add the orange pieces and pineapple and cook an additional 1 minute. Remove from stove.

2. Open the can of jellied cranberry sauce put into a measuring cup or bowl and stir it until well blended. Then add this to the hot cranberry relish you just made stirring until well incorporated.

3. Transfer sauce to a bowl and let cool to room temperature.

✫Get creative with this and add some of your favorite fruits like apples, mandarin oranges, nuts whatever you want.

Nutrition Facts
16 Servings
Amount Per Serving
Calories 125.9
Total Fat 0.1 g
Saturated Fat 0.0 g
Polyunsaturated Fat 0.0 g
Monounsaturated Fat 0.0 g
Cholesterol 0.0 mg
Sodium 10.5 mg
Potassium 80.6 mg
Total Carbohydrate 32.3 g
Dietary Fiber 1.7 g
Sugars 28.9 g
Protein 0.4 g

CRANBERRY PORT COOKIES

CRANBERRY PORT COOKIES RECIPE

This is my version of a recipe I tasted years ago—my family loves it. The flaky cookies are filled with a scrumptious combination of dried cranberries, cinnamon, lemon and a hint of port wine. —Leslie Forte, Oakhill, Virginia

MAKES: 42 servings

TOTAL TIME:
Prep: 40 min. + cooling
Bake: 15 min./batch + cooling

INGREDIENTS
1-1/3 cups dried cranberries
1/2 cup granulated sugar
1/2 cup port wine or unsweetened apple juice
1/4 cup water
1 teaspoon grated lemon peel
1 tablespoon lemon juice
1/2 teaspoon ground cinnamon
2 packages (15 ounces each) refrigerated pie pastry

GLAZE:
2 cups confectioners' sugar
3 tablespoons water
2 tablespoons light corn syrup

DIRECTIONS
In a large saucepan, combine the first seven ingredients. Bring to a boil. Cook and stir for 1-2 minutes or until sugar is dissolved. Remove from the heat; cool slightly. Transfer to a food processor; cover and process until cranberries are finely chopped. Cool completely.

Roll out each pastry on a lightly floured surface to 1/16-in. thickness. Using a 2-1/2-in. round cookie cutter, cut out 21 circles from each pastry. Place a heaping teaspoonful of filling in the center of half of the circles; top with remaining circles. Press edges with a fork to seal.

Place on ungreased baking sheets. Bake at 375° for 12-15 minutes or until edges begin to brown. Remove to wire racks to cool.

In a small bowl, combine glaze ingredients; drizzle over cookies. Yield: about 3-1/2 dozen.

Originally published as Cranberry Port Cookies in Taste of Home Christmas Annual Annual 2011, p121

Rev's Rich and Creamy Hot Chocolate with Mix-ins

Rev's Rich and Creamy Hot Chocolate with Mix-ins
Recipe courtesy of Joseph Simmons
Found  http://www.cookingchanneltv.com/recipes/rev-run/revs-rich-and-creamy-hot-chocolate-with-mix-ins-2676692

Total:10 min
Prep: 5 min
Cook: 5 min
Yield: 8 servings
Level: Easy

Ingredients
8 cups whole milk
1 cup milk chocolate chips
1 cup semi-sweet chocolate chips
1 teaspoon vanilla extract

Directions
Mix ins: whipped cream, chopped peppermint sticks, marshmallows, candied orange peels

Heat milk in a large saucepan over medium-low heat until hot but not simmering. Turn off heat and stir in chocolate until melted. Mix in vanilla extract. Pour into mugs and top as desired!

CARAMEL-APPLE SHORTBREAD COOKIES

CARAMEL-APPLE SHORTBREAD COOKIES RECIPE

There is nothing like seeing my friends almost melt to the floor when they bite into something I made. These cookies never fail to elicit oohs and aahs. —Amber Taylor, Lenoir City, Tennessee

MAKES: 36 servings

TOTAL TIME:
Prep: 35 min. + chilling
Bake: 10 min./batch + cooling

INGREDIENTS
1 cup butter, softened
2/3 cup confectioners' sugar
2-1/4 teaspoons ground cinnamon, divided
2 cups all-purpose flour
1/3 cup finely chopped dried apple chips
15 caramels
2 tablespoons heavy whipping cream
Additional finely chopped dried apple chips, optional

DIRECTIONS
In a large bowl, beat butter, confectioners' sugar and 2 teaspoons cinnamon until blended. Gradually beat in flour. Stir in 1/3 cup apple chips.

Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or until firm enough to roll.

Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 2-in. apple-shaped cookie cutter. Place 1 in. apart on greased baking sheets.

Bake 9-11 minutes or until light brown. Remove from pans to wire racks to cool completely.

In a small saucepan, melt caramels with cream and remaining cinnamon over medium heat, stirring frequently. Drizzle over cookies. If desired, sprinkle with additional apple chips. Let stand until set. Yield: 3 dozen.

Originally published as Caramel-Apple Shortbread Cookies in Cookies & Candies Bookazine 2014, p10

BROWN SUGAR CUTOUT COOKIES

BROWN SUGAR CUTOUT COOKIES RECIPE

Our neighbor made these for me when I was little, and now I make them for my kids, grandkids and for the children at school. Serve them with milk for the kids and tea for the grown-ups. —Nancy Lynch, Somerset, Pennsylvania

MAKES: 90 servings

TOTAL TIME:
Prep: 55 min. + chilling Bake:
10 min./batch + cooling


INGREDIENTS
1 cup butter, softened
2 cups packed dark brown sugar
3 large eggs
6 tablespoons cold water
3 tablespoons canola oil
1 teaspoon vanilla extract
6 cups all-purpose flour
1 teaspoon cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt

ICING:
1 cup butter, softened
4 teaspoons meringue powder
3 teaspoons cream of tartar
1/2 teaspoon salt
4 cups confectioners' sugar
4 to 6 tablespoons water

DIRECTIONS
In a large bowl, cream butter and brown sugar until light and fluffy. Beat in eggs, water, oil and vanilla. In another bowl, whisk flour, cream of tartar, baking soda and salt; gradually beat into creamed mixture.

Divide dough into four portions. Shape each into a disk; wrap in plastic. Refrigerate 2 hours or until firm enough to roll.

Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with a floured 2-1/4-in. fluted square cookie cutter. Place 1 in. apart on greased baking sheets.

Bake 7-9 minutes or until bottoms are light brown. Remove from pans to wire racks to cool completely.

For icing, in a small bowl, beat butter, meringue powder, cream of tartar and salt until blended. Beat in confectioners' sugar alternately with enough water to reach a spreading consistency. Spread over cookies. Let stand until set. Yield: 7-1/2 dozen.

Editor's Note: Meringue powder is available from Wilton Industries. Call 800-794-5866 or visit wilton.com.

Originally published as Brown Sugar Cutout Cookies in Cookies & Candies Bookazine 2014, p19

Cherry Pistachio Pinwheel Cookies

Cherry Pistachio Pinwheel Cookies
Recipe courtesy of Jeff Mauro
Found http://www.foodnetwork.com/recipes/jeff-mauro/cherry-pistachio-pinwheel-cookies-3416850

Total:5 hr 30 minPrep: 10 minInactive: 5 hrCook: 20 min
Yield: 60 to 72 cookies
Level: Easy
Ingredients
1 cup dried cherries
1 cup shelled pistachios
1/4 cup packed light brown sugar
2 sticks (16 tablespoons) salted butter, softened
1 1/2 cups granulated sugar
2 large eggs
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
3 cups all-purpose flour, plus more for dusting
1 container red, green and white sprinkles

Directions
Put the cherries, pistachios and brown sugar in a food processor and pulse until a fine crumb forms (take care not to over process or the filling will clump together). Set aside.

Put the butter and granulated sugar in the bowl of a stand mixer fitted with a paddle attachment and beat on medium-high until light and fluffy, about 2 minutes. Add the eggs, baking powder and salt and beat for another minute. Lower the speed to medium and add the flour, 1/2 cup at a time; beat until smooth. Cover and place in the fridge to chill, about 1 hour.

Divide dough the in half and flatten each into squares. Put one portion of dough in between two 12-by-12-inch sheets of parchment paper dusted with flour. Roll out into a 1/8-inch-thick square. Remove the top parchment sheet and sprinkle half of the cherry-pistachio filling evenly across the dough. Pat into an even layer. Tightly roll into one large log (using the parchment to help you). Trim the ends and then roll the exterior in a mixture of sprinkles to coat. Repeat with the remaining dough, filling and sprinkles. Tightly cover in fresh parchment and refrigerate overnight (preferred) or at least 4 hours, until the dough is firm.

Preheat the oven to 375 degrees F and line 2 baking sheets with parchment or a silicone baking mat.

Remove and uncover the dough logs and slice with a very sharp knife into 1/4-inch-thick pinwheels. Arrange about 1 inch apart on the prepared baking sheets. Bake until slightly golden, 8 to 10 minutes. Let the cookies cool on a wire rack. Store for up to 3 days in an airtight container, or freeze cookies for future use, up to 2 weeks.

Enjoy!

SUPER CHUNKY COOKIES

SUPER CHUNKY COOKIES RECIPE
Chocolate lovers will go crazy over these cookies that feature loads of chocolate! When friends ask me to make "those cookies," I know exactly what recipe they mean.—Rebecca Jendry, Spring Branch, Texas

MAKES: 78 servings
TOTAL TIME: Prep: 15 min. Bake: 10 min./batch

INGREDIENTS
1/2 cup butter-flavored shortening
1/2 cup butter, softened
1 cup packed brown sugar
3/4 cup sugar
2 large eggs
2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
1 teaspoon baking soda
1/8 teaspoon salt
1 cup miniature semisweet chocolate chips
1 cup milk chocolate chips
1 cup vanilla or white chips
4 ounces bittersweet chocolate, coarsely chopped
3/4 cup English toffee bits or almond brickle chips
1/2 cup chopped pecans

DIRECTIONS
In a large bowl, cream the shortening, butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda and salt; gradually add to the creamed mixture and mix well. Stir in the remaining ingredients.

Drop by tablespoonfuls 3 in. apart onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned. Cool for 2-3 minutes before removing to wire racks to cool completely. Yield: 6-1/2 dozen.

Originally published as Super Chunky Cookies in Country Woman January/February 2001, p19

Buttered Rum-pa-pum-pums (Second Place)

Found https://www.jsonline.com/story/life/food/recipes/2017/12/05/buttered-rum-pa-pum-pums-second-place/893570001/

Milwaukee Published 6:00 a.m. CT Dec. 5, 2017

Mike Behringer of Milwaukee combined two cookie recipes and then created his own glaze for this Triple Play category winner, which took second place overall. Try to eat just one of these.

Buttered Rum-pa-pum-pums (Second Place)
Recipe tested by Carol Deptolla

Makes about 3 dozen cookies

Hazelnut cookies:

½ cup hazelnuts
¼ cup sugar
¾ cup flour
Pinch of salt
½ cup (1 stick) cold unsalted butter, roughly cut
2 tablespoons milk or water

Caramel filling:

1 cup sugar
6 tablespoons (¾ stick) room-temperature unsalted butter, cubed
½ cup warm heavy whipping cream
2 teaspoons vanilla extract
1 teaspoon Frangelico
½ teaspoon fleur de sel (or kosher salt)
1 cup whole pitted dates, minced

Butter-rum glaze:

¼ cup (½ stick) unsalted butter
6 to 8 tablespoons dark rum, such as Whaler’s
4 cups powdered sugar
1/8 teaspoon salt

Make hazelnut cookies: Place oven rack in middle position and preheat oven to 350 degrees.

Toast hazelnuts in a shallow baking pan until fragrant and skins begin to loosen, about 6 minutes.

Rub nuts in a kitchen towel to remove any loose skins (some skins may not come off) and cool to room temperature.

In a food processor, pulse nuts and sugar until nuts are finely ground, then add flour and salt and pulse until combined. Add butter and pulse while slowly adding a tablespoon of milk until dough just forms a ball. (Up to 2 tablespoons liquid may be required for the dough to come together.


Divide dough in half, then roll out dough on a work surface lightly dusted with sugar and flour into two (11-inch-long) logs, each about 1 inch in diameter. Chill, wrapped in plastic wrap, 1 hour.

Preheat oven again to 350 degrees.

Cut logs crosswise into ½-inch slices and arrange rounds 2 inches apart on two baking sheets lined with parchment.

Bake, 1 sheet at a time, 3 to 5 minutes, until dough has softened. Pull from oven and, using a spoon, create a soft depression in center of each cookie. Return to oven for 10 to 12 minutes, or until cookies are golden and edges begin to brown.

Let cool on pan 2 minutes, then transfer to wire rack to cool completely.

Make caramel filling: In a medium saucepan, cook sugar over medium heat, stirring occasionally, until melted and amber-colored, about 3 minutes. (Clumps may form but will eventually melt. Be careful not to burn.)

Carefully add butter and cook, stirring constantly, until completely melted, about 3 minutes. Slowly pour in cream, stirring constantly. (The caramel will bubble and appear to seize at first; continue stirring.)

Remove from heat and stir in vanilla, Frangelico and salt. Let cool completely. Stir in minced dates.

Assemble: Spoon ½ to 1 teaspoon of filling into each cooled cookie, leaving a small “hill” of caramel in the middle.

Using inside of a spoon, smooth out surface of caramel, pulling away from center and to edges of cookie for a soft dome appearance.

Place each wire rack over a tray or parchment paper to catch excess glaze from the next step. Return cookies to racks.

Prepare butter-rum glaze: Over medium heat, melt butter in a saucepan. Use a light-colored pan to keep track of the color. Periodically swirl the butter to ensure even cooking. Initially the butter will foam, but slowly milk solids will sink and darken.

When the butter is tan or light amber, remove from heat and transfer to a bowl. Add rum.

While whisking, add powdered sugar and salt. If glaze thickens too much, small amounts of added rum or hot water will help keep the consistency thin.

While icing is still somewhat warm, gently pour it over the cookies on the wire rack. The icing will thicken as it cools, which may require tapping on the racks to remove excess glaze.

Let cookies sit out a couple hours before serving, to allow the glaze to harden.

Notes: Yield will vary, depending on how large and evenly the logs of dough are rolled, from as few as 20 to as many as 44. The rum flavor in the glaze mellows after a day or two.

Peppermint Hot Cocoa Cookies

Proving that cookie genius isn't limited to adults, 11-year-old Lizzie Amidzich of Greendale adapted a basic chocolate chip cookie recipe to create this pleasantly minty-cocoa-y cookie in the Open Class category.

Peppermint Hot Cocoa Cookies
Recipe tested by Nancy Stohs

Makes about 3 dozen 3-inch cookies

1 cup (2 sticks) salted butter, room temperature
¾ cup granulated sugar
¾ cup packed brown sugar
1 teaspoon peppermint extract
2 eggs
2 ½ cups flour
1 teaspoon baking soda
1 teaspoon salt
¾ cup Swiss Miss hot cocoa mix
1 cup white chocolate chips
Preheat oven to 375 degrees.

Using electric mixer, beat butter, sugars and peppermint extract at medium-high speed until creamy. Add eggs and continue to beat at medium speed.

In a separate bowl, combine flour, baking soda and salt. Add flour mixture gradually to butter mixture, beating consistently at medium speed. Add cocoa mix while continuing to beat at medium speed.

Scoop 1/8-cup balls of dough onto ungreased cookie sheet at least 2 inches apart. Bake in preheated oven 9 to 11 minutes.

Let cool on pan 5 minutes, then transfer to cooling rack.

Melt white chocolate chips in microwave 30 seconds on 50% power. Stir and repeat until fully melted. Using a spoon, drizzle melted white chocolate over top of cookies.

CINNAMON-SUGAR CRACKLE COOKIES

CINNAMON-SUGAR CRACKLE COOKIES RECIPE

I get lots of compliments on these crunchy cookies. They're always part of my Christmas cookie platter. —Sarah Miller, Wauconda, Washington

MAKES: 72 servings

TOTAL TIME:
Prep: 20 min.
Bake: 10 min./batch + cooling

INGREDIENTS
1 cup shortening
1-3/4 cups sugar, divided
2 large eggs
2-3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
4 teaspoons ground cinnamon

DIRECTIONS
Preheat oven to 400°. In a large bowl, cream shortening and 1-1/2 cups sugar until light and fluffy. Beat in eggs. In another bowl, whisk flour, cream of tartar, baking soda and salt; gradually beat into creamed mixture.

In a small bowl, mix cinnamon and remaining sugar. Shape dough into 1-in. balls; roll in cinnamon-sugar. Place 2 in. apart on ungreased baking sheets.

Bake 8-10 minutes or until golden brown. Cool 2 minutes before removing to wire racks to cool. Yield: about 6 dozen.

Originally published as Cinnamon-Sugar Crackle Cookies in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p81

Better than Butterfinger Cookies

Better than Butterfinger Cookies
Milwaukee Published 6:00 a.m. CT Dec. 5, 2017
https://www.jsonline.com/story/life/food/recipes/2017/12/05/better-than-butterfinger-cookies/898641001/

“This is my original recipe I came up with one year I did not have time to bake for Christmas, using two things I love: peanut butter and chocolate!” wrote Holly Knull of Menomonee Falls, about this Triple Play cookie. “They are a family favorite now.”

Better than Butterfinger Cookies
Recipe tested by Chelsey Lewis

Makes about 2 dozen

2 sleeves Ritz crackers
Creamy peanut butter
12 full-size Hershey chocolate bars
1 bag white chocolate chips
Colored decorator sugar
Open Ritz cracker sleeves and discard any broken or chipped crackers.

Spread 1 teaspoon peanut butter on the side of a cracker with the holes. Cover with another cracker, holes side down. Repeat with all remaining crackers.

Line a cookie sheet with wax paper or foil.

Melt chocolate bars in microwave. Using two forks, dip each cracker sandwich into melted chocolate to cover entire cracker. Tap forks to knock off excess chocolate. Set on lined cookie sheet.

When all are coated, melt white chocolate chips in microwave. Using a sandwich bag with the corner snipped (or a pastry bag with a tip), drizzle white chocolate over finished crackers. Add decorator sugar if desired.

Place in freezer 1 hour. Then trim off excess chocolate. Keep in a covered container.

Note: I keep mine in the freezer because they are so good frozen!

FROSTED CRANBERRY DROP COOKIE

Featured In: 60 Fall Bakes Cozier Than a Chunky Sweater

MAKES: 30 servings

TOTAL TIME: Prep: 25 min.
Bake: 15 min./batch

INGREDIENTS
1/2 cup butter, softened
1 cup sugar
3/4 cup packed brown sugar
1/4 cup whole milk
1 large egg
2 tablespoons orange juice
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
2-1/2 cups chopped fresh or frozen cranberries
1 cup chopped walnuts

FROSTING:
1/3 cup butter
2 cups confectioners' sugar
1-1/2 teaspoons vanilla extract
2 to 4 tablespoons hot water

DIRECTIONS
In a bowl, cream butter and sugars. Add milk, egg and orange juice; mix well. Combine the flour, baking powder, salt and baking soda; add to the creamed mixture and mix well. Stir in cranberries and nuts.

Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 12-15 minutes or until golden brown. Cool on wire racks.

For frosting, heat the butter in a saucepan over low heat until golden brown, about 5 minutes. Cool for 2 minutes; transfer to a small bowl. Add sugar and vanilla. Beat in water, 1 tablespoon at a time, until frosting reaches desired consistency. Frost the cookies. Yield: about 5 dozen.

Originally published as Frosted Cranberry Drop Cookies in Country Woman September/October 1998, p40

Hidden Surprise Rudolph Noses with Baileys Irish Cream and Chocolate Frosting

Hidden Surprise Rudolph Noses with Baileys Irish Cream and Chocolate Frosting
Milwaukee Published 6:00 a.m. CT Dec. 5, 2017
 jsonline.com  https://www.jsonline.com/story/life/food/recipes/2017/12/05/hidden-surprise-rudolph-noses-baileys-irish-cream-and-chocolate-frosting/898602001/

Marianne Baseheart of Milwaukee created this Triple Play cookie with Rudolph’s red nose in mind. As for the addition of Bailey’s Irish cream: “The reindeer have to keep warm, right?”
Recipe tested by Joanne Kempinger Demski

Makes 2 dozen

1 cup (2 sticks) butter, room temperature
½ cup powdered sugar
¼ cup cornstarch
1 ½ cups flour
1 teaspoon double-strength vanilla
36 maraschino cherries, drained and laid out on paper towels to dry
¼ cup chocolate chips (also for hidden centers)
Baileys Irish cream/chocolate frosting:

2 ½ tablespoons butter, room temperature
1 ¾ cups powdered sugar
2 tablespoons unsweetened cocoa powder
3 tablespoons Baileys Irish cream
In a bowl, beat butter with powdered sugar until creamy. Mix in cornstarch, flour and vanilla.

Dough will be soft and buttery.

Gently press a piece of paper toweling on top of cherries to absorb extra moisture. Cut 12 cherries in half to use later as “noses.”

Preheat oven to 350 degrees.

Now you’re ready to make the individual cookies with the hidden surprise inside.

Using a measuring spoon, scoop out 1 level tablespoon of dough. Scoop dough out of spoon and then stick your thumb into center of dough. Place a cherry and three chocolate chips inside the thumbprint and gently press them down.

Using dough that has been displaced, cover top of chips and cherry. Gently round out the dough using your hands.

Place about an inch apart on foil-lined baking sheet. (Foil makes it easier to remove the delicate shortbread.) Bake in preheated oven 12 to 14 minutes until very bottom of cookies begins to lightly brown. Remove from oven and cool on the cookie sheet.

If you try to move them while they are warm, they will crumble.

While cookies cool, make frosting: In a bowl, beat butter, powdered sugar and cocoa until creamy. Add liqueur and mix until smooth. If it is too thick to spread easily, add milk a teaspoon at a time.

Once cookies are cooled, frost “noses” with the frosting. Put a cherry half on top for Rudolph’s Nose.

When the frosting sets, press the side of a wooden skewer into place below the nose to create the split or the “cleft” of the reindeer nose — so they look like reindeer snoots!

Christmas Stollen Cookies

Christmas Stollen Cookies
Milwaukee Published 6:00 a.m. CT Dec. 5, 2017
jsonline.com

“My mother always baked stollen, so I thought maybe I could come up with a cookie version,” wrote Sharon Schmidbauer of Menomonee Falls of her original Triple Play recipe.

The base is a basic rugelach dough, to which she added more flour, an egg, cardamom and baking soda. The almond filling mimics the marzipan filling in stolen sent to her as gifts from Germany. They’re really mini-stollens, both delicious and cute.

Christmas Stollen Cookies
Recipe tested by Carol Deptolla

Makes about 4 dozen

Dough:

1 cup (2 sticks) butter, room temperature
8 ounces cream cheese, room temperature
⅔ cup powdered sugar
1 large egg
1 teaspoon vanilla extract
2 ¾ cup flour
½ teaspoon salt
1 teaspoon baking soda
½ teaspoon ground cardamom
⅔ cup candied fruitcake mix
⅓ cup golden raisins
⅓ cup brown raisins
¼ cup chopped toasted almonds

Filling:

8 ounces boxed almond paste (not canned; see note)

Glaze:       

2 cups powdered sugar
2 tablespoons light corn syrup
2 tablespoons melted butter
3 tablespoons milk or water
½ teaspoon vanilla extract
½ teaspoon almond extract
Red candied cherries for decoration

Make dough: In mixer bowl, at medium speed, mix together butter, cream cheese, powdered sugar, egg and vanilla extract until light and fluffy. Separately, whisk together flour, salt, baking soda and cardamom, then slowly mix into butter mixture (do not overmix). Next gently stir in by hand the fruitcake mix, both raisins and the toasted almonds. Divide dough in half, form into two discs, cover with plastic wrap and refrigerate 2 hours or overnight.

Meanwhile, prepare filling: Divide rectangular block of almond paste in half, then cut 1/8-inch-thick rectangular slices, about 1 ½ inches long. Cover with plastic wrap to keep from drying out.

Preheat oven to 350 degrees.

Roll out dough to 1/8-inch thickness on lightly floured surface and cut out with a 2 ½-inch round cookie cutter. Gather scraps of dough, reroll and cut out more rounds.

Place a slice of almond paste slightly off center on the dough. Brush edge of dough with water and then fold dough to cover almond paste. Press down and seal the edge. Bake in preheated oven on parchment-lined cookie sheets 12 to 14 minutes, until golden brown.

While cookies bake, make glaze: Stir together all ingredients in order given (adjust consistency as needed).

Brush over tops of cookies while still on the sheet pan and warm from the oven. Decorate with a candied cherry half.

Place on cooling rack.

Note: If buying the 7-ounce tube-shaped almond paste, divide in half lengthwise and cut each half into half-moons about 1/8 inch thick.

Apple Cider Margaritas

Found http://www.delish.com/cooking/recipe-ideas/recipes/a55800/apple-cider-margaritas-recipe/

Perfect for your next fall soiree.


TOTAL TIME: 0:05
PREP: 0:05
LEVEL: EASY
SERVES: 2 SERVINGS

INGREDIENTS

2 c. apple cider
1/2 c. silver tequila
1/4 c. freshly squeezed lemon juice
sugar, for rim
Cinnamon, for rim
salt, for rim
Apple slices, for garnish
Cinnamon sticks, for garnish

DIRECTIONS

In a pitcher, combine cider, tequila, and lemon juice.
Dip glasses in water, then into mixture of sugar, cinnamon, and salt.
Fill with margarita, and garnish with an apple slice and cinnamon stick.

Pecan Cookie Balls

Pecan Cookie Balls
Found http://www.foodnetwork.com/recipes/pecan-cookie-balls-4548959

These buttery melt-in-your-mouth cookies are also known as Mexican Wedding Cakes. They make a great holiday gift or cookie exchange

 Total:35 min Active: 20 min
Yield: 4 Dozen

Ingredients
1 cup (2 sticks) butter, softened
2 1/2 cups confectioners' sugar, divided
2 teaspoons Pure Vanilla Extract
1/2 teaspoon Ground Nutmeg
1/8 teaspoon salt
2 cups flour

Directions
cups finely chopped pecans

Preheat oven to 350°F. Beat butter in large bowl with electric mixer on medium speed until light and fluffy. Add 1/2 cup of the sugar, vanilla, nutmeg and salt; beat until well blended. Stir in flour and pecans.

Shape into 1-inch balls. Place 1 inch apart on ungreased baking sheets.

Bake 15 minutes. Remove from baking sheets. Immediately roll hot cookies in remaining 2 cups sugar. Place sugared cookies on wire racks to cool. When cool, roll again in sugar.

Cherry Pistachio Cookies Recipe

CHERRY PISTACHIO COOKIES RECIPE

Dried cherries, crunchy nuts, bits of orange, white chocolate—there's a lot to love in this cookie! It's very different from any I've had before. —Kathy Harding, Richmond, Missouri

MAKES: 44 servings

TOTAL TIME:
Prep: 25 min. + chilling
Bake: 10 min./batch + cooling

INGREDIENTS
1 cup unsalted butter, softened
1-1/2 cups confectioners' sugar
1 large egg
4 teaspoons grated orange peel
2-1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1-1/2 cups chopped dried cherries or cranberries
1/2 cup chopped pistachios
8 ounces white baking chocolate, melted

DIRECTIONS
In a large bowl, cream butter and confectioners' sugar until light and fluffy. Beat in egg and orange peel. In another bowl, whisk flour, baking soda and cream of tartar; gradually beat into creamed mixture. Stir in cherries and pistachios.

Divide dough in half ; shape each into an 11-in.-long roll. Wrap in plastic; refrigerate at least 2 hours or until firm.

Preheat oven to 375°. Unwrap and cut dough crosswise into 1/2-in. slices. Place 2 in. apart on ungreased baking sheets. Bake 8-10 minutes or until edges are light golden brown. Remove from pans to wire racks to cool completely. Frost cookies with melted white chocolate; let stand until set.
To Make Ahead: Dough can be made 2 days in advance. Wrap in plastic and place in a resealable bag. Store in the refrigerator.

Freeze option: Place wrapped rolls in a resealable plastic freezer bag and freeze. To use, unwrap frozen logs and cut into slices. If necessary, let dough stand 15 minutes at room temperature before cutting. Bake as directed, increasing time by 1-2 minutes. Decorate as directed. Yield: about 3-1/2 dozen.

Originally published as Cherry Pistachio Cookies in Taste of Home Christmas Annual Annual 2016, p158

MOLASSES CRACKLE COOKIES

MOLASSES CRACKLE COOKIES RECIPE

You can treat yourself to one or two of my crackle cookies without guilt. Most molasses cookies are loaded with butter and have way too much sugar, but not mine. You would never know these are so low in fat.— Jean L. Ecos, Hartland, Wisconsin

MAKES: 30 servings
TOTAL TIME:
Prep: 20 min. + chilling
Bake: 10 min./batch


INGREDIENTS
2/3 cup sugar
1/4 cup canola oil
1 large egg
1/3 cup molasses
2 cups white whole wheat flour
1-1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1 tablespoon confectioners' sugar

DIRECTIONS
In a small bowl, beat sugar and oil until blended. Beat in egg and molasses. Combine the flour, baking soda, cinnamon, salt, ginger and cloves; gradually add to sugar mixture and mix well. Cover and refrigerate at least 2 hours.

Preheat oven to 350°. Shape dough into 1-in. balls; roll in confectioners' sugar. Place 2 in. apart on baking sheets coated with cooking spray; flatten slightly. Bake 7-9 minutes or until set. Remove to wire racks to cool. Yield: 2-1/2 dozen.

Originally published as Molasses Crackle Cookies in Healthy Cooking Annual Recipes Annual 2014

Mixed-Nut Honey Baklava

Mixed-Nut Honey Baklava
Found http://www.foodnetwork.com/recipes/food-network-kitchen/mixed-nut-honey-baklava-recipe2-1928230
Recipe courtesy of Food Network Kitchen

Total:3 hr
Prep: 1 hr
Inactive: 30 min
Cook: 1 hr 30 min
Yield: 96 (1 1/2-inch) pieces
Level: Intermediate

Ingredients

Baklava:
12 dried calamyra figs, diced 1/4-inch
1/2 cup dark rum
1 1/2 cups toasted walnut pieces, chopped
1 1/2 cups toasted unblanched almonds, chopped
1 1/2 cups unsalted butter (3 sticks)
4 ounces bittersweet chocolate, diced 1/4-inch
1/3 cup sugar
1 tablespoon ground cinnamon
2 teaspoons ground cardamom
1/2 teaspoon ground cloves
Two (1 pound) boxes phyllo dough (about 48 sheets)

Syrup:
1 cup sugar
1 cup honey (preferably orange blossom), plus more for drizzling
1/2 cup water
Juice of 1 large lemon (about 3 tablespoons)

Directions
Soak the diced figs in the rum in a large bowl for at least 30 minutes and up to 2 hours.

Preheat the oven to 350 degrees F.

Spread the walnuts and almonds out on a baking sheet and toast until darkened and fragrant, about 8 to 10 minutes. Cool. Toss the nuts, chocolate, sugar, and spices with the figs and the rum.

Bring the butter to a simmer over low heat. Skim and discard the foamy solids that rise to the top until the butter is clear, about 8 to 10 minutes.

Lightly butter a 16 1/2 by 11 1/2-inch sheet pan. Remove the phyllo from the package, unroll and lay it on the counter next to the pan and cover with a kitchen towel. Lay 1 sheet of the phyllo on the pan and brush lightly with butter. Repeat with 11 more sheets of phyllo working quickly and keeping the phyllo covered, as you assemble the baklava. Scatter 1/3 of the nut mixture (about 1 1/2 cups) evenly over the layers of phyllo. Repeat 2 more times and top with the remaining 12 sheets of dough. Carefully, cut 3/4 of the way through the phyllo and nut filling to make about 96 (1 1/2-inch) squares.

Bake the baklava until light brown and cooked through, about 1 hour. Raise the temperature to 450 degrees F and bake until golden crisp, about 5 to 8 more minutes.

While the baklava crisps make the syrup: Heat the sugar, honey, and water in a saucepan over high heat until the sugar dissolves. Add the lemon juice and carefully pour the hot syrup over the just baked baklava, making sure to get into all the cuts. Let cool. Complete the pre-made cuts in the baklava and serve with some honey drizzled on top.

Store the baklava in a sealed container for up to 1 week.

Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.

Cinnamon Stars: Zimtsterne (Germany)

Cinnamon Stars: Zimtsterne (Germany)

These are a classic German Christmas cookie; you'll find them in most every household as soon as St. Nicholas' Day (December 6) rolls around
Found here http://www.foodnetwork.com/recipes/food-network-kitchen/cinnamon-stars-zimtsterne-germany-recipe-2009033
Recipe courtesy of Food Network Kitchen

Total:1 hr
Prep: 20 min
Inactive: 10 min
Cook: 30 min
Yield: 2 dozen stars
Level: Intermediate

Ingredients
15 ounces sliced almonds, with skin (about 4 1/2 cups)
1 1/4 teaspoons ground cinnamon
3 large egg whites, room temperature
2 teaspoons finely grated lemon zest
2 1/4 cups confectioners' sugar, plus more for rolling* (please see Cook's Note)

Directions
Watch how to make this recipe.

Sift the confectioners' sugar.

Put 1/2 cup of the sifted confectioners' sugar, 10 ounces (3 heaping cups) of the almonds and all the cinnamon in a food processor. Process until the nuts are finely ground, with just a few larger pieces.

Whip the egg whites in a large, clean bowl with an electric mixer on high speed until they hold soft peaks, about 1 minute. Gradually add the remaining confectioners' sugar while whipping, until the whites are thick, creamy and somewhat stiff, about 2 minutes more. Set aside 2/3 cup of this meringue for topping the cookies.

Fold the ground almond mixture and the lemon zest into the remaining meringue to make a stiff dough.

Preheat the oven to 250 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats.

Lay a sheet of parchment or waxed paper on the work surface and lightly dust with confectioners' sugar. Turn the dough out onto the dusted paper, flatten and dust with more sugar as needed, and then lay another sheet of parchment or waxed paper on top. Roll the dough between the papers until it is about 1/4-inch thick. Flip the dough over and gently peel off a sheet of the paper. For ease when cutting, lay the paper back on the dough, flip again and gently pull off the other side of the paper so that the dough is fully released from it.

Cut cookies with a 3-inch star cutter and place about 2 inches apart on prepared baking sheets. (Excess dough can be rerolled.) Use a small spoon, brush or offset spatula to spread the reserved meringue over the top of each cookie, taking care not to let the meringue drip over the sides. Press or sprinkle remaining sliced almonds in a decorative pattern into the meringue.

Bake cookies until bottoms are light golden brown and meringue is set and crisp, about 30 minutes. Turn off the oven and open the oven door to release heat and dry cookies out in the oven for 10 more minutes.

Cook's Note

The dough can be frozen between the sheets of paper for up to 2 weeks. Store baked cookies in an airtight container for up to 10 days. The amount of confectioners' sugar is correct in this recipe. The voice over on the video is incorrect. Use 1/2 cup with the almonds and 1 3/4 cups with the egg whites.


Copyright 2007 Television Food Network, G.P. All rights reserved

Kentucky Pecan Bars

Kentucky Pecan Bars
Found http://www.foodnetwork.com/recipes/damaris-phillips/kentucky-pecan-bars-3416529
Recipe courtesy of Damaris Phillips


Total:2 hr 15 minPrep: 20 minInactive: 45 minCook: 1 hr 10 min
Yield: 36 bars
Level: Easy
Ingredients

Crust:
Nonstick cooking spray
2 cups all-purpose flour, plus more for dusting
2 tablespoons sugar
1/4 teaspoon fine salt
12 tablespoons cold unsalted butter, cut into small dice
3 to 4 tablespoons ice water

Filling:
1 2/3 cups pecans
6 ounces white chocolate, chopped
1 cup honey
2/3 cup packed light brown sugar
3 large eggs
2 tablespoons unsalted butter, melted
2 tablespoons all-purpose flour
2 tablespoons bourbon
Zest of 1 orange
1 teaspoon vanilla extract

Directions
For the crust: Adjust the oven rack to the bottom position and preheat the oven to 400 degrees F. Coat the bottom and sides of a 9-by-13-inch baking pan with cooking spray.

In a food processor, pulse together the flour, sugar, salt and butter until the butter is pea-sized. Add water, 1 tablespoon at a time, and pulse until the dough begins to pull from the sides of the bowl. Transfer the dough to a floured surface, gather together and pat into a rectangle. Roll the dough into an 1/8-inch-thick rectangle that measures about 13 by 15 inches. Trim the rough edges and ease the dough into the prepared pan, pressing it onto the bottom and about halfway up the sides (trim the dough more on the sides as needed). Prick the dough a couple times with a fork. Cover with aluminum foil and fill with pie weights or dried beans. Bake until the dough starts to set up, about 15 minutes. Remove the weights and foil and continue to bake until the crust is just golden, about 5 minutes more. Let it cool completely.

For the filling: Meanwhile, lower the oven temperature to 350 degrees F and spread the pecans out on a baking sheet. Bake until toasted and lightly browned, 8 to 10 minutes. Let cool and then coarsely chop.

Bring a couple of inches of water to a simmer in a small saucepan. Put the white chocolate in a heat-safe bowl that sits comfortably in the saucepan without touching the water. Stir occasionally until the chocolate is melted and smooth. Spread it evenly on the crust and let it set up.

Beat the honey and brown sugar with an electric mixer until smooth. Beat in the eggs. Pour in the melted butter and continue to beat. Add the flour, bourbon, orange zest and vanilla. Sprinkle the pecans over the white chocolate and pour in the honey mixture.

Bake until the top of the filling is golden brown and the center sets up, 30 to 40 minutes. Cover and put in the refrigerator until cool. When ready to serve, cut into 36 even bars.

Maple Pecan Butter

Found https://www.onecountry.com/maple-pecan-butter-2498504439.html

Ingredients:

2 sticks of unsalted butter
1/2 cup pure maple syrup
2 oz. pecans

Directions:

In a medium-sized bowl, beat all of the ingredients together until they're well combined. Divide the mixture in half and spoon it out onto two 15x12-inch pieces of parchment paper. Roll the butter into logs, and twist the ends of the parchment paper to seal it. Refrigerate until you're ready to use. Note: The recipe will keep for up to two weeks when refrigerated!