Candy Canes
1 1/2 sticks butter, softened
3/4 c. sugar
1 egg
2 tsp. vanilla
2 1/4 c. flour
1/4 tsp. salt
1 (1oz) square unsweetened chocolate, melted
2 Tbsp. powdered sugar
Preheat oven to 350*. In a large bowl, beat butter and sugar with an electric mixer on medium speed until light and fluffy. Add egg and vanilla and beat until smooth. Beat in flour and salt until dough is smooth,scraping down side of bowl. Divide dough in half. Stir in melted chocolate and powdered sugar into one half until color is even. Divide doughs in half again. Set aside half on each color dough, covered with plastic wrap. From remaining doughs make 15 (6inch) ropes of each color, using about 1 heaping measuring tsp. dough for each. Place pairs of dough ropes side by side, using one light and one dark for each. Twist ropes together and place 2 inches apart on lightly greased cookie sheets, curving one end to resemble a candy cane. Repeat with remaining dough. Bake candy canes 8-10 minutes, or until golden brown. Let cookies cool 2 minutes on sheets, then remove to racks and let cool completely.
Tuesday, May 31, 2011
Cheesecake Squares
1/2 c. powdered sugar
4 Tbsp. butter, softened
3/4 c. flour
1/4 c. finely ground natural almonds
2/4 tsp. salt
1 (8oz) pkg. cream cheese, softened
1/4 c. sugar
1 egg
1/2 tsp. almond extract
Preheat oven to 350*. Grease a 9-inch square pan. In a medium bowl, beat together powdered sugar and butter with a hand-held mixer on medium until well blended. Add flour, almonds, and salt. Beat on low speed until dough is smooth, scraping down sides. Turn dough into prepared pan. With floured fingers, pat gently against bottom of pan to make an even crust. Bake 10 minutes, crust will be partially baked. Meanwhile, in same bowl, on medium speed, beat together cream cheese, sugar, egg, and almond extract until smooth. Spread mixture evenly over partially baked crust. Return to oven, and bake 10-12 minutes longer, until top is set and lightly browned. Remove pan to a rack, cut into 16 squares, and let cool completely. Wrap well and refrigerate.
1/2 c. powdered sugar
4 Tbsp. butter, softened
3/4 c. flour
1/4 c. finely ground natural almonds
2/4 tsp. salt
1 (8oz) pkg. cream cheese, softened
1/4 c. sugar
1 egg
1/2 tsp. almond extract
Preheat oven to 350*. Grease a 9-inch square pan. In a medium bowl, beat together powdered sugar and butter with a hand-held mixer on medium until well blended. Add flour, almonds, and salt. Beat on low speed until dough is smooth, scraping down sides. Turn dough into prepared pan. With floured fingers, pat gently against bottom of pan to make an even crust. Bake 10 minutes, crust will be partially baked. Meanwhile, in same bowl, on medium speed, beat together cream cheese, sugar, egg, and almond extract until smooth. Spread mixture evenly over partially baked crust. Return to oven, and bake 10-12 minutes longer, until top is set and lightly browned. Remove pan to a rack, cut into 16 squares, and let cool completely. Wrap well and refrigerate.
Caramel Chocolate Brownies
1 1/2 sticks butter, melted
3/4 c. unsweetened cocoa powder
3/4 c. sugar
2 eggs
1 tsp. vanilla
3/4 c. flour
1/4 tsp. salt
2/3 c. semisweet chocolate chips
20 soft caramel squares
Preheat oven to 350*. In a medium bowl, stir together melted butter and cocoa powder until well blended and smooth. Mix in sugar and brown sugar. Beat in eggs and vanilla until well blended. add flour and salt and beat until blended. Stir in chocolate chips. Turn dough into a greased 8-inch square pan, leveling surface. In a microwaveable bowl, combine caramels with 2 Tbsp. water. Microwave at 50 percent for 2-3 minutes, stirring occasionally, until caramels melt. Drizzle caramel over dough in pan and swirl through, using a knife. Bake 25-30 minutes, or until edges are set. Remove pan to a rack and let cool completely before cutting into 36 squares.
1 1/2 sticks butter, melted
3/4 c. unsweetened cocoa powder
3/4 c. sugar
2 eggs
1 tsp. vanilla
3/4 c. flour
1/4 tsp. salt
2/3 c. semisweet chocolate chips
20 soft caramel squares
Preheat oven to 350*. In a medium bowl, stir together melted butter and cocoa powder until well blended and smooth. Mix in sugar and brown sugar. Beat in eggs and vanilla until well blended. add flour and salt and beat until blended. Stir in chocolate chips. Turn dough into a greased 8-inch square pan, leveling surface. In a microwaveable bowl, combine caramels with 2 Tbsp. water. Microwave at 50 percent for 2-3 minutes, stirring occasionally, until caramels melt. Drizzle caramel over dough in pan and swirl through, using a knife. Bake 25-30 minutes, or until edges are set. Remove pan to a rack and let cool completely before cutting into 36 squares.
Macadamia Madness
2 Cups Flour
2 sticks butter softened
6 ounces cream cheese softened
1/2 teaspoon salt
1/2 Cup firmly packed dark brown sugar
1/2 cup granulated sugar
1/2 cup finely chopped toasted almonds
1/4 cup chopped macadamia nuts
2 eggs lightly beaten
1 Tbsp. melted butter
1 tsp. grated lemon zest
1 tsp. vanilla
1/4 tsp. lemon extract
Pinch of salt
64 whole macadamia nuts
In a medium bowl, beat flour, butter, cream cheese, and salt with an electric mixer on medium speed until well blended. Scoop up level measuring Tbsp. of dough and roll into 1 1/4 inch balls. Place on ungreased cookie sheets. using a finger dipped in flour, make a deep indentation in each ball to form a bowl shape. Place in the freezer for 10-15 minutes to firm up dough. Preheat oven to 350*. In a small bowl, stir together brown sugar, sugar, almonds, chopped macadamia nuts, eggs, butter, lemon zest, vanilla, lemon extract, and salt. remove cookies sheets from freezer and fill each indentation with about 1 tsp. of sugar-nut mixture. Top each with a macadamia nut. Bake for 30 minutes, or until lightly browned. Let cool completely on wire racks.
Makes about 64 cookies.
2 Cups Flour
2 sticks butter softened
6 ounces cream cheese softened
1/2 teaspoon salt
1/2 Cup firmly packed dark brown sugar
1/2 cup granulated sugar
1/2 cup finely chopped toasted almonds
1/4 cup chopped macadamia nuts
2 eggs lightly beaten
1 Tbsp. melted butter
1 tsp. grated lemon zest
1 tsp. vanilla
1/4 tsp. lemon extract
Pinch of salt
64 whole macadamia nuts
In a medium bowl, beat flour, butter, cream cheese, and salt with an electric mixer on medium speed until well blended. Scoop up level measuring Tbsp. of dough and roll into 1 1/4 inch balls. Place on ungreased cookie sheets. using a finger dipped in flour, make a deep indentation in each ball to form a bowl shape. Place in the freezer for 10-15 minutes to firm up dough. Preheat oven to 350*. In a small bowl, stir together brown sugar, sugar, almonds, chopped macadamia nuts, eggs, butter, lemon zest, vanilla, lemon extract, and salt. remove cookies sheets from freezer and fill each indentation with about 1 tsp. of sugar-nut mixture. Top each with a macadamia nut. Bake for 30 minutes, or until lightly browned. Let cool completely on wire racks.
Makes about 64 cookies.
Chocolate Peanut Butter Cookies
1 stick butter, softened
1/2 c. creamy peanut butter
3/4 c. sugar
6 Tbsp. firmly packed brown sugar
1 egg
1 tsp. vanilla
2 (1oz) squares unsweetened chocolate, melted
1 1/3 c. flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
In a medium bowl, beat butter and peanut butter with an electric mixer on medium speed until creamy. Add sugar and brown sugar and beat until blended. Beat in egg, vanilla, and melted chocolate until well blended. Add flour mixed with baking powder, baking soda, and salt and beat until well blended. Cover and refrigerate until firm, about 30 minutes. Preheat oven to 350*. Shape dough into 1 inch balls and place 1 inch apart on greased cookie sheets. Flatten with a fork. Bake 10-12 minutes, or until cookies are set. Let cool on sheets 2 minutes, then remove to a rack and let cool completely.
Makes about 48 cookies.
1 stick butter, softened
1/2 c. creamy peanut butter
3/4 c. sugar
6 Tbsp. firmly packed brown sugar
1 egg
1 tsp. vanilla
2 (1oz) squares unsweetened chocolate, melted
1 1/3 c. flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
In a medium bowl, beat butter and peanut butter with an electric mixer on medium speed until creamy. Add sugar and brown sugar and beat until blended. Beat in egg, vanilla, and melted chocolate until well blended. Add flour mixed with baking powder, baking soda, and salt and beat until well blended. Cover and refrigerate until firm, about 30 minutes. Preheat oven to 350*. Shape dough into 1 inch balls and place 1 inch apart on greased cookie sheets. Flatten with a fork. Bake 10-12 minutes, or until cookies are set. Let cool on sheets 2 minutes, then remove to a rack and let cool completely.
Makes about 48 cookies.
Pinwheel Cookies
2 1/4 c. flour
1/2 tsp. baking soda
1/2 tsp. salt
1 stick butter, softened
1 c. sugar
2 eggs, at room temperature
1 tsp. vanilla
1 (1oz) square unsweetened baking chocolate, melted
1 tsp. lemon extract
In a small bowl, combine flour, baking soda, and salt. Stir or whisk gently to blend. In a medium bowl, with an electric mixer on medium speed, beat butter and sugar until light and fluffy. Beat in eggs and vanilla. Add flour to butter-sugar mixture and blend well. Divide dough in half between 2 bowls. Stir chocolate into one half; stir lemon extract into the other. Cover each bowl and refrigerate at least 1 hour, until firm. Roll out each piece of dough between 2 pieces of wax paper into an 8x12 inch rectangle. Place 1 rectangle on top of the other and roll up from a long side into a 12-inch roll. Wrap in wax paper and refrigerate until firm, at least 2 hours. Preheat oven to 350*. Using a sharp knife, cut dough into 1/4 inch slices. Arrange about 3 inches apart on ungreased baking sheets. Bake 8-10 minutes, until lightly browned. Let stand 5 minutes, then remove to a rack and let cool completely.
Makes about 48 cookies.
2 1/4 c. flour
1/2 tsp. baking soda
1/2 tsp. salt
1 stick butter, softened
1 c. sugar
2 eggs, at room temperature
1 tsp. vanilla
1 (1oz) square unsweetened baking chocolate, melted
1 tsp. lemon extract
In a small bowl, combine flour, baking soda, and salt. Stir or whisk gently to blend. In a medium bowl, with an electric mixer on medium speed, beat butter and sugar until light and fluffy. Beat in eggs and vanilla. Add flour to butter-sugar mixture and blend well. Divide dough in half between 2 bowls. Stir chocolate into one half; stir lemon extract into the other. Cover each bowl and refrigerate at least 1 hour, until firm. Roll out each piece of dough between 2 pieces of wax paper into an 8x12 inch rectangle. Place 1 rectangle on top of the other and roll up from a long side into a 12-inch roll. Wrap in wax paper and refrigerate until firm, at least 2 hours. Preheat oven to 350*. Using a sharp knife, cut dough into 1/4 inch slices. Arrange about 3 inches apart on ungreased baking sheets. Bake 8-10 minutes, until lightly browned. Let stand 5 minutes, then remove to a rack and let cool completely.
Makes about 48 cookies.
Rolled Sugar Cookies
2/3 c. sugar
1 stick butter, softened
1 egg
1 tsp. vanilla
1 1/2 c. flour
1/2 tsp. baking powder
1/8 tsp. salt
In a medium bowl, beat sugar and butter with an electric mixer on medium speed until well blended. Beat in egg and vanilla until light and fluffy. On low speed, beat in flour mixed with baking powder and salt until dough is smooth, scraping down side of bowl often. Wrap and refrigerate dough 2-3 hours, until firm. Preheat oven to 350*. Between pieces of wax paper, roll out dough 1/4 inch thick. Cut out cookies. Arrange cookies 2 inches apart on lightly greased cookie sheets. Bake 10-12 minutes, or until edges are golden brown. let cookies cool 2 minutes on sheets, then remove to racks and let cool completely.
Makes about 36 cookies.
2/3 c. sugar
1 stick butter, softened
1 egg
1 tsp. vanilla
1 1/2 c. flour
1/2 tsp. baking powder
1/8 tsp. salt
In a medium bowl, beat sugar and butter with an electric mixer on medium speed until well blended. Beat in egg and vanilla until light and fluffy. On low speed, beat in flour mixed with baking powder and salt until dough is smooth, scraping down side of bowl often. Wrap and refrigerate dough 2-3 hours, until firm. Preheat oven to 350*. Between pieces of wax paper, roll out dough 1/4 inch thick. Cut out cookies. Arrange cookies 2 inches apart on lightly greased cookie sheets. Bake 10-12 minutes, or until edges are golden brown. let cookies cool 2 minutes on sheets, then remove to racks and let cool completely.
Makes about 36 cookies.
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