Рецепт Christmas Cookies
Ингредиенты
- 4 eggs
- 1 lb. Dark brown sugar
- ½ cup sweet butter
- ½ cup chopped hazelnuts
- 2 cups flour
- rind of one orange
- juice of one orange
- 1 teaspoon cinnamon
- ½ teaspoon cloves
- 2 teaspoons baking powder
- a few drops of vanilla
- lemon icing – lemon juice and confectioners sugar
- Mix all ingredients except for icing ingredients. Spread on a buttered jellyroll pan size 11” x 16”. Bake at medium heat 350°F.
- Cool completely. Cut into squares. Pour and spread icing.
- Jam Thumbprints
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup softened butter
- 2/3 cup sugar
- 1 large egg
- 1 tsp. vanilla
- raspberry and apricot jam
- Preheat oven to 350 degrees F. Line baking sheet with parchment paper.
- Bake cookies until the edges are golden, about 15 minutes. Cool cookies on the baking sheets. Be careful… the jam will be hot!
- Chocolate Shot Cookies
- 1 cup room temperature butter
- 1 cup powdered sugar
- 1 cup uncooked quick rolled oats
- 2 tsp vanilla
- 1 1/2 cups flour
- 1/2 tsp baking soda
- dash of salt
- about 1/2 cup chocolate shot (chocolate sprinkles)
- Cream butter; add sugar gradually; cream until fluffy.
- Add vanilla and flour sifted with soda, and rolled oats. Mix thoroughly.
- Shape into logs, wrap, and chill at least 1/2 hour. Coat each log in chocolate shot (or do this when forming logs).
- Slice about 3/8″ thick and place on ungreased baking sheet.
- Bake at 325 for 20-25 minutes. These burn fast, too, so watch carefully.
- Russian Teacakes
- 1 cup room temperature butter
- 1/2 cup confectioner’s sugar
- 2 1/4 cups flour, sifted
- 1 tsp vanilla
- 1/4 tsp salt
- 3/4 cup finely chopped walnuts
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