Recipe: Cookie Recipes (7)

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11-01-99 Cookie Recipes

Burgundy.in.Louisiana (09:39:49) : Rum Balls

Chocolate Rum Balls

3 cups finely crushed chocolate wafers
1 cup confectioners sugar
1 1/2 Tbsp. cocoa
1 1/2 cup finely chopped pecans
3 Tbsp. white corn syrup
1/2 cup rum
confectioners sugar, sifted
Mix together wafers, sugar, cocoa, and pecans. Stir in corn
syrup and rum. Mix well. With moist hands shape into 1"
balls. Roll in powdered sugar. Store in airtight containers.
The longer they're stored the better they taste!

Wendy,Ohio (07:55:35) : Peanut Butter Brownies

From the kitchen of: Wendy Likens Preparation time:
Number of servings: makes 2 dozen
brownies

INGREDIENTS
2 cups of creamy peanut butter (16 oz.)
1-1/2 cups firmly packed brown sugar
3/4 cup butter or margarine ,melted,divided
4 eggs slightly beaten1 cup all purpose flour
1 tsp.baking powders
dash of salt
3 cups powdered sugar
1/2 tsp. vanilla
3-5 tablespoons milk

INSTRUCTIONS
Heat oven to 350 degrees. Stir peanut butter until evenly mixed
throughout;measure after stirring.Combine brown sugar,1-1/4 cups peanut butter
and 1/2 cup butter in medium bowl;mix until smooth.Stir eggs;beat until well
mixed.Combine flour,baking powder and salt;stir into peanut butter mixture.Stir
until well mixed.Pour into a greased 13x9-inch baking pan.
Bake 25 to 30 minutes or until brownies begin to pull away from sides.Cool on
wire rack.
Combine remaining peanut butter,remaining butter,powdered sugar,vanilla and 3
tablesppons of milk.Beat until smooth.Stir in remaining milk until frosting is
spreading consistency.Spread over brownies.
Tip:Stir in 1 cup peant butter morsels if desired.
These are really good.

Peanut Butter Brownies

From the kitchen of: Wendy Likens Preparation time:
Number of servings: makes 2 dozen
brownies

2 cups of creamy peanut butter (16 oz.)
1-1/2 cups firmly packed brown sugar
3/4 cup butter or margarine ,melted,divided
4 eggs slightly beaten1 cup all purpose flour
1 tsp.baking powders
dash of salt
3 cups powdered sugar
1/2 tsp. vanilla
3-5 tablespoons milk

Heat oven to 350 degrees. Stir peanut butter until evenly mixed
throughout;measure after stirring.Combine brown sugar,1-1/4 cups peanut butter
and 1/2 cup butter in medium bowl;mix until smooth.Stir eggs;beat until well
mixed.Combine flour,baking powder and salt;stir into peanut butter mixture.Stir
until well mixed.Pour into a greased 13x9-inch baking pan.
Bake 25 to 30 minutes or until brownies begin to pull away from sides.Cool on
wire rack.
Combine remaining peanut butter,remaining butter,powdered sugar,vanilla and 3
tablesppons of milk.Beat until smooth.Stir in remaining milk until frosting is
spreading consistency.Spread over brownies.
Tip:Stir in 1 cup peant butter morsels if desired.
These are really good.

lottie-ak (06:38:35) : These are on my list to try this year, but haven't yet. For the almonds, I plan on chopping them finely in the food processor. For castor sugar, I usually just put regular sugar in the food processor and whir it around to make the grains finer. But for those who've never heard of it, here's a good explanation of castor sugar: "UK castor/caster sugar is somewhat finer than US granulated sugar. There is a product in the US called superfine sugar, which is about the same as UK castor/caster sugar. It is called "berry sugar" in British Columbia. Usually, you can use granulated sugar in recipes calling for castor/caster sugar and vice versa, but i've gotten reports of times this didn't work so well! As usual, give the recipe a trial run with the substitute some time when it doesn't need to be perfect."

AMANDELKRULLEN (dutch for : almond curls)

40 grams shaved almonds
50 grams castor sugar
1 egg

Preheat oven on 175 oC. Beat egg and mix with sugar and almonds.
Put little heaps of batter (tsp sized) on a greased tray.
They need to be about 8 cm apart. Flatten the heaps with a fork.
Bake in oven for 10 - 15 minutes.
Remove from oven and leave on tray for 3 minutes.
Remove cookies from tray with a palette knive. Immediately after
removing a cookie from the tray, wrap it around a wooden stick.
Leave cookies to cool around stick. Store in airtight container, or
even better eat them !

Eet smakelijk.
Hanneke

lottie-ak (06:37:56) : SWISS ALMOND COOKIES
MAKES 3-4 DOZEN

This is a very good cookie. The only drawback is finding the rosewater. It is usually available in health food stores, specialty shops or drugstores. As far as I know, there is no substitution.

3/4 cup unsalted butter, softened
1 cup sugar
2 eggs
1 egg yolk
1 tablespoon rosewater
1 teaspoon cinnamon
1/2 teaspoon salt
2-1/2 cups sifted unbleached all-purpose flour
8 ounces slivered almonds, chopped
1 egg white, slightly beaten
1 tablespoon sugar

Cream butter and sugar in medium bowl. Beat in 2 eggs and 1 egg yolk, one at a time. Add rosewater, cinnamon and salt; beat well. Gradually stir in flour, blending well to make a stiff dough. Blend in 4 ounces of the chopped almonds, reserving the other for the top. Cover dough; chill for 2 hours.

Preheat oven to 375 F. Divide chilled dough into 4 pieces. Roll each piece into a rope 10-inches long; flatten slightly. Place ropes next to each other on work surface. Brush tops with egg white. Mix reserved almonds with 1 tablespoon sugar. Sprinkle over dough. Transfer ropes to lightly greased cookie sheets and place
3-inches apart. Bake for 10 minutes or until golden brown. Remove from oven. Cut each rope on the diagonal into 1-inch pieces. Remove from cookie sheets to wire rack and cool completely.

Val,.Ca (12:36:57) : JAN HAGELS

1 c butter or margarine
1 c sugar
1 egg, separated
1 tsp almond extract
2 c sifted flour

Mix all above except reserve the egg white.
Pat into a jelly roll pan.

Beat egg white until frothy & spread on top of dough.

Sprinkle cinnamon sugar mixture over egg white.

Sprinkle 1/2 c slivered almonds on top of cinn/sugar.

Bake 350 degrees for 25 min until brown.
Cool 10 minutes (very important) & cut in diamond shapes & remove from pan.

Dawn/NYS (12:34:22) : Almond Cresents (MANDEL-HALBMONDE)

1 c Butter Or Margarine
3/4 c Sugar
1 ts Vanilla Extract
1 1/2 ts Almond Extract
2 1/2 c Flour; Unbleached
1 c Almonds; Ground
1 x Confectioners' Sugar

Beat together butter and sugar until very light and fluffy. Blend in
extracts. Mix in flour and almonds. Using about 1 T of dough for each,
shape into logs and bend into crecents. Place on greased cookie sheet.

Bake 12 to 15 minutes at 350 degrees F until light brown. While warm,
roll crecents in confectioners' sugar. Cool on racks and store in a
tightly sealed container.

Makes 3 dozen cookies.

susannahoh (12:19:36) : RUSSIAN TEA CAKES
Janie Rhoten Klinker
In memory of Emma Rhoten

A favorite of Ripley's former mayor, David Gray.

1 cup soft butter (not margarine)
cup sifted powdered sugar
1 teaspoon vanilla
2 cup flour
teaspoon salt
cup finely chopped nuts

Mix together butter, powdered sugar and vanilla. Sift flour and salt and add to butter sugar and vanilla mixture. Mix in chopped nuts. Chill dough. Roll into one-inch balls. Place two and a half inches apart on greased baking sheet. Bake at 400 degrees about eight to ten minutes or until set. While still warm, roll in powdered sugar. Cool and roll in sugar again.

susannahoh (12:13:22) : We make springerle every year, using a rolling pin that belonged to my grandmother. If you are making large quantitites and don't have time to mix up dough, check out www.houseonthehill.net. They sell springerle dough in quanitities (it keeps for ages frozen).

SPRINGERLE
Susannah West

These traditional German Christmas cookies can be made several weeks before Christmas; they get better as they age. Don't worry if you don't have a springerle rolling pin or board; plain springerle taste just as yummy.

4 cups flour
1 teaspoons baking powder
teaspoon salt
4 large eggs (enough to measure 1 cup of eggs)
2 cups sugar
1 teaspoon grated lemon rind
Anise seed - to sprinkle on cookie sheet
Springerle rolling pin or board

Sift flour, baking powder and salt together. Mix eggs, sugar and lemon rind together. Beat for thirty minutes by hand or fifteen minutes with electric mixer. The mixture should be thick and creamy yellow. Gradually beat in flour mixture. Chill dough, covered, overnight. Roll chilled dough five-eighths inch thick on a floured board. Flour chilled springerle board or rolling pin. Press into or roll slowly over dough, bearing down firmly and evenly to get clear-cut designs. With a floured knife, cut cookies apart. Sprinkle greased cookie sheets with cracked anise seeds and transfer the cookies to the sheets. Let stand overnight, uncovered, at room temperature. Bake at 325 degrees 15-20 minutes until dry but not brown (the cookies should be a very pale straw color).