Ingredients:
1 - 8 ounce can almond paste*
1 1/2 cups butter -- softened
1 cup granulated sugar
4 eggs, separated
1 teaspoon almond extract
2 cups all-purpose flour, sifted
1/4 teaspoon salt
10 drops green food coloring
8 drops red food coloring
2 drops yellow food coloring
1 - 12 ounce jar apricot preserves
2 squares semisweet chocolate
Grease three 13X9X2-inch pans; line with wax paper; grease again.
Break up almond paste* in a large bowl with a fork. Add butter, sugar, egg yolks and almond extract and beat with electric mixer until light and fluffy 5 minutes. Beat in flour and salt.
Beat egg whites with electric mixer until stiff peaks form in small bowl. With a wooden spoon, stir into almond mixture using a turning motion similar to folding.
Remove 1 1/2 cups batter and add two drops yellow food coloring; spread evenly into a prepared pan. Remove another 1 1/2 cups batter and add the green food coloring; spread evenly into second prepared pan. Add red food coloring to remaining 1 1/2 cups batter and spread into the last prepared pan.
Bake in a moderate oven, 350 degrees for 15 minutes, or just until edges are golden brown. (Note: Cakes will be 1/4-inch thick.) Remove cakes from pans immediately onto large wire racks. Cool thoroughly.
Place green layer on jelly-roll pan. Heat apricot preserves, then strain. Spread 1/2 of the warm preserves over green layer to edges; slide yellow layer on top; spread with remaining apricot preserves; slide pink layer, right side up onto yellow layer.
Cover with plastic wrap; weight down with a large wooden cutting board or heavy plate. Place in refrigerator overnight.
Melt chocolate over hot water, in a small cup or in a double boiler. Spread to edges of cake; let dry 30 minutes. Trim edges off cake. Cut into 1-inch square pieces.
*Note: In place of the Almond Paste, I use Solo's Almond Filling for pastries and cakes.
"Here's another...Before retirement, each year I would organize a cookie exchange at my job. This was the recipe everyone wanted to be sure I would make each year."
"Takes a little time but you will receive many compliments."
Barefoot Contessa Peanut Butter and Jelly Bars mickeyduck
Ingredients:
1/2 pound (2 sticks) unsalted butter, at room temperature
1 1/2 cups sugar or Splenda
1 teaspoon pure vanilla extract
2 extra-large eggs, at room temperature
2 cups (18 ounces) creamy peanut butter (recommended: Skippy)
3 cups all-purpose flour
1 teaspoon baking powder
1 1/2 teaspoons kosher salt
1 1/2 cups (18 ounces) raspberry jam or other jam
2/3 cups salted peanuts, coarsely chopped
Preheat the oven to 350 degrees.
Grease a 9 by 13 by 2-inch cake pan. Line it with parchment paper, then grease and flour the pan.
In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light yellow, about 2 minutes. With the mixer on low speed, add the vanilla, eggs, and peanut butter and mix until all ingredients are combined.
In a small bowl, sift together the flour, baking powder, and salt. With the mixer on low speed, slowly add the flour mixture to the peanut butter mixture. Mix just until combined.
Spread 2/3 of the dough into the prepared cake pan and spread over the bottom with a knife or offset spatula. Spread the jam evenly over the dough. Drop small globs of the remaining dough evenly over the jam. Don't worry if all the jam isn't covered; it will spread in the oven. Sprinkle with chopped peanuts and bake for 45 minutes, until golden
CANDY CANE COOKIES
Yield: 25 cookies
1 box sugar cookie mix
1/2 stick butter, melted
1 egg
1/3 cup softened cream cheese
1/2 cup all-purpose flour, plus additional for surface
Red food coloring
1 1/2 teaspoons peppermint extract
24 pieces round peppermint candy
1/4 cup sugar
Preheat oven to 325 degrees F.
In a bowl, combine sugar cookie mix, melted butter, egg, cream cheese, and flour; mix together to form dough.
Separate dough into 2 equal portions and place in 2 different bowls.
Add red food coloring gradually to 1 bowl of dough, kneading together until desired shade of red is created.
To second bowl of uncolored dough, add peppermint extract and knead together.
Put peppermint candies in a resealable plastic bag and crush into small pieces with a rolling pin. Mix with the sugar.
On a floured work surface, shape each dough into balls and then roll each ball into 1/4-inch-wide ropes, each about 6 inches long.
Roll each rope in the crushed candy cane sugar mix and taking one of each color, form a cane shape.
Spread candy canes out on cookie sheets and bake on the top shelf of the oven for about 10 minutes
Sprinkle with additional candy/sugar mixture.
Put back in oven so additional candy cane/sugar mix will start to melt.
Do NOT allow these to get too brown. They need to stay as white as possible.
Transfer to a rack to cool before serving.
If you wish you can put a simple powdered sugar glaze on these or even dunk in melted chocolate.
Made this last Christmas even though it uses a mix for the cookie itself because I really wanted to see if they were any good. I used the Betty Crocker sugar cookie mix. They were fabulous and such fun.
From: adeli
CHURCH WINDOW COOKIES
1c. chocolate chips
1/2 c. chopped nuts (walnuts or pecans)
2Tbls margarine.
3 c.colored minature marshmallows
1c. powdered sugar.
1 egg.
1teas. vanilla.
Flaked coconut to roll candy in
In top of double boiler, melt choc. chips and margarine over hot water.
Add sugar, egg, vanilla and nutmeats.
Mix well, remove from heat. Cool slightly, add marshmallows.
Shape mixture into a log by rolling on a sheet of waxed paper.
Then roll in coconut.
Wrap in plastic wrap or foil wrap and store in refrigerator.
Slice cookies as needed.
Slice about 1/4" thick or less.
They are non bake. Just slice and serve.
From: Gfrog
DAME MARGARET'S LEMON BARS autumnleaf
Crust:
Ingredients:
2 cups flour
1 cup butter, softened
1/2 cup powdered sugar
Preheat oven to 350 degrees.
Cut the butter into the flour using a pastry cutter or two knives until mixture butter is well distributed and in fine granules. Add the powdered sugar and mix with a spoon. Press into the bottom of a 9 x 12 inch pan. Bake for 20 minutes at 350 degrees or until edges start to brown.
Filling:
2-3 lemons (1/2 cup lemon juice)
2 tbsp. flour
2 cups sugar
1 tsp. baking powder
4 eggs
Juice the lemons and strain to remove pulp and seeds. Add the flour, sugar, baking powder and eggs to the lemon juice. Whip together and pour over the crust. Return to the oven and bake at 350 degrees for 35 minutes.
Cool and cut into bars.
Dust with powdered sugar dust with powdered sugar before serving.
Makes 24-30 squares.
("These are the best lemon bars I've ever had" ).
FLORENTINES
Ingredients:
1 1/4 cup blanched almonds, finely chopped
1/3 cup butter
1/3 cup milk
1/4 cup sugar
2 tablespoons honey
1/2 cup mixed candied fruits & peels, finely chopped
1/4 cup to 1/2 cup all-purpose flour
3/4 cup semi-sweet chocolate chips
2 tablespoons shortening
Preheat oven to 350F.
In a bowl combine almonds, fruits and peels; set aside.
In a medium saucepan combine butter, milk, sugar and honey.
Bring to a full rolling boil, stirring occasionally. Remove from heat.
Stir in almond mixture; stir in 1/4 cup flour (adding more if mixture is too liquid).
Drop by level tablespoonfuls, at least 3 inches apart, onto a greased and floured baking sheet. (PREPARE ONLY 6 COOKIES AT A TIME ON A BAKING SHEET.)
Using back of spoon, spread dough to 3-inch circles.
Bake at 350-degrees for 8-10 minutes.
Remove from oven and let stand 1 minute on baking sheet.
Carefully remove with spatula to waxed paper. Cool completely.
In a small saucepan melt chocolate pieces and shortening over low heat.
When cookies are cooled, evenly spread bottom of each cookie with about 1 teaspoon of the chocolate mixture.
When chocolate is almost set, draw wavy lines through it with tines of a fork.
From: vedawhee
GOLDEN CROWN SmokieBear
Ingredients:
1 Cup milk, scalded
1/2 cup shortening (I use butter)
1/2 cup sugar
1 teaspoon salt
1 large cake or 3 packages dry yeast
2 well beaten eggs
4 1/2 cups all purpose flour
Combine, milk, shortening, sugar and salt. Cool to lukewarm. Soften yeast in this mixture. Add eggs. Add flour, mix to soft dough. Knead on lightly floured surface until smooth and elastic. Place in greased bowl, cover with damp cloth.
Let rise in warm place until double. Punch down, cover, and let rest 10 minutes. Shape dough in balls about the size of a golf ball. Roll each in melted butter and then in sugar nut mixture (recipe follows). Arrange in well greased tube pan. Sprinkle with remaining sugar nut mixture. Cover, let rise until double. Bake in 350 oven for 40 minutes. Makes 1 Crown.
Sugar nut mixture: 3/4 cup sugar, 1 teaspoon cinnamon, 1/2cup finely chopped walnuts.
"This has been a family favorite for well over 50 years. Thanksgiving and Christmas dinner (or any special dinner) would not be complete with this. It is similar to what some may know as monkey bread, but is different."
"Note: Since I am single, I bake these in pie pans and make just one layer. Depending on how large I make the balls, I can get 3 or 4 pans. I freeze them so I always have them on hand."
ITALIAN PIGNOLI COOKIES
Ingredients:
1/2 cup sugar 8 ounces of almond paste
2 egg whited, lightly beaten
Pignoli nuts (pine nuts)
1/2 cup confectioners sugar
1/4 cup flour
1/8 teaspoon salt
Sift together confectioners sugar,flour and salt.
Set aside.
Break up almond paste .
Add egg whites and beat until smooth.
Stir in dry ingredients.
Drop rounded teaspoon of dough two inches apart on lightly greased cookie sheet.
Cover top of each cookie with pignoli nuts.
COOKIES SPREAD WHEN BAKING, SO USE PLENTY OF NUTS.
Bake at 300 degrees for about 20 minutes, or until bottoms are slightly golden.
From: Camie
LEMON MERINGUE BARS
Makes 12
2 sticks (16 TBS) unsalted butter, softened
1-3/4 cups plus 2 TBS all purpose flour
� cup plus 3 TBS powdered sugar
2 TBS plus 1 tsp freshly grated lemon zest
1/4 tsp coarse salt
6 large eggs plus 4 large egg whites
2-1/4 cups plus 2 TBS granulated sugar
� cup plus 3 TBS fresh lemon juice
Make crust:
Put butter, flour, powdered sugar, 2 tsp lemon zest and salt in the bowl of an electric mixer fitted with the paddle attachment.
Mix on medium speed until well blended.
Transfer mixture to a 9x13 inch rimmed baking sheet.
Press batter evenly into baking sheet.
Chill in freezer 10 minutes.
Baked at 350 degrees until golden, 20 to 22 minutes. Let cool completely on a wire rack.
Make filling:
Whisk together whole eggs, 1-3/4 cups plus 2 TBS granulated sugar, the lemon juice and 1 TBS plus 2 tsp. lemon zest.
Pour over crust.
Bake until filling is set, 18 to 20 minutes.
Let cool completely on a wire rack.
Keep oven at 350 degrees.
Make meringue topping:
Put egg whites and � cup granulated sugar in the clean bowl of an electric mixer fitted with the whisk attachment.
Beat on medium-high speed until stiff peaks form.
Using an offset spatula or the back of a spoon, spread meringue over filling swirling to create soft peaks.
Bake until meringue begins to brown 8 to 10 minutes.
Let cool completely.
Cut into bars.
Bars can be refrigerated in an airtight container, up to 1 day (if they last that long).
From Martha StewarT Living Cookie of The MonthPreheat oven to 350 degrees.
From: mickeyduck
NEAPOLITAN COOKIES GAILW-WA
Ingredients:
2 1/2 cups flour
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup margarine
1 1/2 cups sugar
1 egg
1 teaspoon vanilla
1/2 teaspoon almond extract
5 drops red food color
1/2 cup finely chopped walnuts
1 ounce melted unsweetened chocolate (cooled to room temp.)
Sift together first 3 ingredients; set aside.
In med. bowl, beat margarine for 30 seconds; add sugar and beat until fluffy. Add egg and vanilla and beat until combined. Slowly add flour mixture and beat about 3 minutes until well combined.
Line 9"x5"x3" loaf pan with waxed paper allowing ends to hang over sides; set aside.
Divide dough into three portions. To one portion stir in almond ext. and red food coloring. Pat evenly into pan. To one portion stir in chopped nuts and pat evenly over pink dough. To remaining dough, stir in melted chocolate. Pat evenly over nut dough.
Cover and CHILL at least 4 HOURS or until dough is firm enough to slice. Lift wax paper to remove chilled dough from pan. Remove paper. Cut dough in half lengthwise then slice each half crosswise in 1/8" - 1/4" slices. Arrange slices 1" apart on ungreased cookie sheet.
Bake at 350 degrees for 10 - 12 minutes or until edges are firm and light brown.
Cool on sheet for 1 minute; then remove to racks to cool.
Makes 36-40 cookies.
"These taste wonderful and best of all...they are easy and pretty! "
ORANGE BALLS marcar1
Ingredients:
1 - 12 ounce package of vanilla wafers
1 cup pecan pieces
1 - 6 ounce can frozen orange juice concentrate, thawed and undiluted
1 - 16 ounce box of powdered sugar
1/2 cup butter or margarine, melted
2 cups flaked coconut
Process vanilla wafers in food processor until a fine crumb set aside. Add pecans pieces to food processor until fine. Combine crumbs, ground pecans, powdered sugar, orange juice concentrate, and butter in a large bowl, stir until blended. Divide mixture in half. Cover portion with plastic wrap, and set aside.
Shape remaining portion into 1-inch balls, and roll in coconut. (Orange balls will dry out quickly: roll immediately after shaping.) Repeat procedure with remaining portion.
Makes 7 dozen.
Store in airtight container. Keep in refrigerated.
"I use to make these at a bakery that I worked for the holidays. Enjoy."
PEANUT BUTTER AND JELLY COOKIES
Makes: 4 1/2 - 5 dozen
1 cup shortening -- preferably butter flavored
1 cup peanut butter
1 teaspoon pure vanilla
2/3 cup firmly packed brown sugar
1/3 cup sugar (I use Splenda/Sugar blend)
2 large eggs
2 cups all-purpose flour
1 cup jelly any flavor but at Christmas a red or green flavor is nice.
Preheat oven to 350 degrees
Combine shortening, peanut butter and vanilla -- this will be thick so a mixer will help.
Mix until well blended and smooth.
Add brown sugar and granulated sugar and mix thoroughly.
Add flour.
Mix only until dough begins to form a ball.
Spoon 1/2 tablesppon dough (in ball form) and place on ungreased cookie sheet at least 1 1/2 inches apart.
Press spoon or thumb into center of each balll.
Fill well with 1/2 teaspoon jelly.
Bake until lightly browned and firm (approximately 10 minutes). Wait until cool to serve. Serve with milk or coffee. Yummy!
From: SuzieQ
PINE NUT COOKIES - Old family recipe
Ingredients:
Sift and set aside
1/2 cup sugar
1/2 cup powdered sugar
1/4 cup all purpose flour
1/8 tsp salt
Break into small pieces in a bowl a soft 8 oz roll of almond paste. (available in baking aisle of most grocers)
Add: 2 egg whites to almond paste and beat with an electric mixer until well blended and smooth.
With a wooden spoon, combine flour mixture with almond paste mixture.
With hands, form one inch balls of dough and place them 2 inches apart on prepared cookie sheets (greased parchment paper). Lightly press several pine nuts into the top of each cookie. You will use a 3 ounce jar or pkg.
Bake at 300 degrees for 20 to 25 minutes until light brown. Keep very very light. Cool on racks.
This makes a chewy cookie. Very Italian.
From: adeli
RASPBERRY SNOW BARS
Ingredients:
3/4 cup crisco 1 1/2 cups flour
1/4 cup sugar 1 cup red raspberry jam (seedless)
1/4 tsp. salt 1/2 cup flaked coconut
1/4 tsp. almond ext. 1/2 cup sugar
2 eggs separated
Preheat oven to 350 degrees
Cream CRISCO, SALT, and 1/4 cup SUGAR until fluffy.
Blend in ALMOND EXTRACT and EGG YOLKS.
Mix in FLOUR.
Pat dough into ungreased 9X13 pan.
Bake 15 minutes.
Spread hot crust with JAM, top with COCONUT.
Beat EGG WHITES until foamy, gradually beat in 1/2 cup SUGAR until stiff peaks form.
Spread over coconut and bake for 25 minutes.
Cool completely.
Cut into 2 dozen bars.
From: becksgirl
RUSSIAN TEACAKES luv2bake
Ingredients:
1 cup butter (2 sticks)
1/2 cup confectioners sugar, plus some for coating cookies
1 teaspoon vanilla
2 1/4 cups flour
1/4 teaspoon salt
3/4 cup chopped pecans
Cream butter and the 1/2 cup sugar, add vanilla. Mix flour and salt together and add to the butter mixture.
Roll into 1-inch balls and place on ungreased cookie sheet.
Bake 400 degrees for approx 10 minutes. Bake until set not brown! Remove from oven and roll into the some extra confectioners sugar while still warm.
"One of our favorite Christmas cookies, easy and delicious!"
SHORTBREAD
4 CUPS OF FLOUR
1 CUP OF RICE FLOUR (I BUY GOYA)
1 LB. BUTTER
1 CUP OF SUGAR
1) MELT BUTTER. ADD SUGAR AND MIX WELL.
2) SLOWLY ADD 2 FLOURS A LITTLE AT A TIME UNTIL ALL GONE.
3) USE HANDS AND CRUMBLE THE MIXTURE TOGETHER.
4) KNEAD WELL.
5) PLACE ON A COOKIE SHEET AND SMOOTH. FORK THE CORNERS.
6) BAKE AT 350 DEGREES FOR 30 MINUTES.
7) CUT INTO PIECES RIGHT AWAY.
8) KEEP IN SEALED CONTAINER.
From: QVCdebt
STRUFOLI
Ingredients:
2-1/2 cups flour
4 large eggs
1 egg yolk
1/4 cup vegetable oil
1/2 tablespoons granulated sugar
1/8 teaspoon salt
1/2 teaspoon grated lemon zest
2 cups vegetable oil
1-1/2 cups honey
1 teaspoon grated orange peel
Put flour on a board and make a well in the center.
Add eggs, egg yolk, oil, sugar, salt, and lemon peel.
Mix and work dough well.
Shape dough into very small balls about the size of marbles, and fry in 2 cups of hot oil until golden. FRY ONLY A FEW AT A TIME.
While dough is frying, melt honey in saucepan and add orange peel.
When balls are done drop them in the honey and orange peel mixture and remove with a strainer spoon.
Pile on a serving dish into a conical mound.
Cool.
Top powdered sugar or leave plain.
From: vedawhee
WAND (ITALIAN BOWTIE PASTRY) vedawhee
Ingredients
2 1/4 cups all-purpose flour
2 tablespoons white sugar
1 pinch salt
1 egg
1 teaspoon vanilla extract
2 tablespoons butter, melted
3 tablespoons sherry (this can be omitted)
1 cup vegetable oil for frying
1/3 cup confectioners' sugar for decoration
In a medium bowl, stir together the flour, salt, and sugar. Add the egg, butter and vanilla, mix until dough becomes stiff. Stir in the sherry 1 tablespoon at a time until dough is workable and smooth. Cover and refrigerate for about 2 hours.
On a lightly floured surface, roll the dough out to 1/8 inch thickness (thin is good!). Cut into long narrow strips, and tie into loose knots, do not pull tight. Heat cooking oil to 375. Oil should be about 1 1/2 to 2 inches deep. Fry ties in hot oil for about 2 minutes, until they puff up and turn golden brown. Drain on a brown paper bag or on paper towels. Dust with confectioners sugar while still warm.
If making double batches, work with small sections of the dough to roll out. Always keep the extra part in the refrigerator.
"We've been making this cookie in our family for years. Traditionally it's a wedding pastry, but we always make it during the holidays. We usually double or triple the batch, because it's so darn good. Best to make this with a buddy, so one can be rolling and one can be frying."
"Enjoy!"
Almond Joy Fudge by Jensa
2 - 12 ounce packages semisweet choc chips.
2 -14 ounce cans sweetened condensed milk.
2 t.easpoons vanilla extract.
2 cups or 16 pieces mini Almond Joy candy bars, cut into 1/2 pieces from a 1-pound bag.
Butter 8-inch sq. baking pan. Line with enough wax paper to overhang sides.
In pot combine chips & milk, over med heat cook stir constantly, until mix is melted and smooth.
Cool 1 min. Add vanilla. Stir in candy bars.
Spread into pan evenly. Refrigerate until firm at least 2 hours. Use wax paper to remove from pan/cut into squares.
"Simple & delish".