The Twelve Days of Christmas Cookies by Food Network - 2010

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The Twelve Days of Christmas Cookies by Food Network - 2010

Post by Pixie » Tue Nov 30, 2010 2:19 pm

Day one of the Twelved Days of Christmas Cookies by Food Network
Chocolate Gooey Butter Cookies
Recipe courtesy Paula Deen
Serves: 2 dozen cookies

Ingredients
1 (8-ounce) brick cream cheese, room temperature
1 stick butter, at room temperature
1 egg
1 teaspoon vanilla extract
1 (18-ounce) box moist chocolate cake mix
Confectioners' sugar, for dusting

Directions
Preheat oven to 350 degrees F.

In a large bowl with an electric mixer, cream the cream cheese and butter until smooth. Beat in the egg. Then beat in the vanilla extract. Beat in the cake mix. Cover and refrigerate for 2 hours to firm up so that you can roll the batter into balls. Roll the chilled batter into tablespoon sized balls and then roll them in confectioner's sugar. Place on an ungreased cookie sheet, 2 inches apart. Bake 12 minutes. The cookies will remain soft and "gooey." Cool completely and sprinkle with more confectioners' sugar, if desired.

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Re: The Twelve Days of Christmas Cookies by Food Network - 2010

Post by Pixie » Tue Nov 30, 2010 2:19 pm

Day two of the Twelve Days of Christmas Cookies by Food Network
Garam Masala-Chocolate Gingerbread
Recipe courtesy Aarti Sequeira
Serves: 3 dozen (3-inch) cookies

Ingredients
3 cups all purpose flour, plus for dusting
2/3 cup Dutch-processed cocoa powder
1 teaspoon baking soda
3/4 teaspoon fine salt
1 1/2 teaspoons garam masala (Indian spice blend available at specialty shops)
12 tablespoons unsalted butter, at room temperature (1 1/2 sticks)
3/4 cup light brown sugar
1 tablespoon freshly grated ginger
1 large egg, lightly beaten
1/2 cup molasses
Chocolate Glaze, recipe follows
Royal Icing, recipe follows
Toasted fennel seed, dried rose petals and gold or silver dragees, for garnish

Directions
Combine the flour, cocoa powder, baking soda, salt, and garam masala in a large bowl. Set aside.

Add the butter to the bowl of a stand mixer fitted with a paddle (or in a large bowl if using a hand mixer). Beat on medium-high speed until the butter is smooth, about 1 minute. Add the sugar and ginger; continue to beat over medium-high speed until light and fluffy, about 4 minutes. Scrape down the sides of the bowl and beat in the egg until fully incorporated. Add the molasses and continue to beat until fully incorporated. Add the flour in 2 batches and mix on low until combined and forms a sticky dough. Divide the dough in half, wrap in plastic wrap, and pat into 2 (1/2-inch thick) rectangles. Chill for at least 2 hours and up to overnight.

Preheat the oven to 350 degrees F and adjust racks to the bottom and top half of the oven. Line 3 to 4 baking sheets with parchment paper. Lightly dust a clean work surface with flour.

Roll each portion of the dough into a 1/4-inch thick rectangle (if the dough becomes soft, chill for a bit in the refrigerator). Cut the dough with 3-inch cookie cutters, lay on the prepared baking sheets about 1-inch apart, and chill for 10 minutes. Bake until the cookies are golden around the edges, about 12 minutes. Transfer to a rack to cool completely. Decorate, as desired, with Chocolate Glaze or Royal Icing. Garnish with toasted fennel seeds, dried rose petals, or silver dragees.

Chocolate Glaze:
6 ounces bittersweet chocolate, chopped
1 1/2 tablespoons unsalted butter
3 tablespoons corn syrup
3 tablespoons water

Combine all the ingredients in a microwave-safe bowl, cover with plastic wrap, and cook until the chocolate melts, about 1 1/2 minutes. Stir to smooth out and combine.

Royal Icing:
1 1/2 tablespoons egg white powder
3 cups confectioners' sugar
4 tablespoons water

Combine all the ingredients in a medium bowl. Beat with an electric hand mixer over medium-high speed until it forms thick and glossy peaks, about 6 minutes.

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Re: The Twelve Days of Christmas Cookies by Food Network - 2010

Post by streetsoldier » Tue Nov 30, 2010 5:39 pm

When do we get to the "Beer in a tree" recipe, eh?

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Re: The Twelve Days of Christmas Cookies by Food Network - 2010

Post by Pixie » Tue Nov 30, 2010 6:23 pm

:lolh:

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Re: The Twelve Days of Christmas Cookies by Food Network - 2010

Post by Pixie » Wed Dec 01, 2010 2:18 pm

Day Three of the Twelve Days of Christmas Cookies by Food Network
Coconut Macaroons
Barefoot Contessa Family Style,
Serves: 20 to 22 cookies

Ingredients
14 ounces sweetened shredded coconut
14 ounces sweetened condensed milk
1 teaspoon pure vanilla extract
2 extra-large egg whites, at room temperature
1/4 teaspoon kosher salt

Directions
Preheat the oven to 325 degrees F.

Combine the coconut, condensed milk, and vanilla in a large bowl. Whip the egg whites and salt on high speed in the bowl of an electric mixer fitted with the whisk attachment until they make medium-firm peaks. Carefully fold the egg whites into the coconut mixture.

Drop the batter onto sheet pans lined with parchment paper using either a 1 3/4-inch diameter ice cream scoop, or 2 teaspoons. Bake for 25 to 30 minutes, until golden brown. Cool and serve.

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Re: The Twelve Days of Christmas Cookies by Food Network - 2010

Post by Pixie » Fri Dec 03, 2010 12:09 am

Day Four of the Twelve Days of Christmas Cookies by Food Network
Dried Cherry and Almond Biscotti
Recipe courtesy Anne Burrell
Serves: 44 biscotti

Ingredients
1 stick butter, at room temperature
1 cup sugar
2 eggs, plus 1 egg white
1 teaspoon vanilla extract
2 cups flour
1 teaspoon baking powder
Pinch salt
1 lemon, zested
1/2 cup whole blanched almonds, toasted
3/4 cup dried cherries
2 tablespoons turbinado sugar
Chocolate Ganache, optional, recipe follows
4 dozen mini pretzels, optional
Red and green sprinkles or smashed candy cane pieces, optional

Directions
Preheat the oven to 300 degrees F.

In a mixing bowl, combine the butter and sugar and beat together until light and fluffy, about 3 minutes. Scrape down the sides of the bowl periodically. Beat in the eggs 1 at a time. Add the vanilla.

Gently mix in the flour, baking powder, salt, and lemon zest. Once the dry ingredients are incorporated, fold in the almonds and dried cherries.

Divide the dough in half and roll the dough into 2 logs. If the dough is sticky, dust with a little flour. Roll the logs to the length of a sheet pan. Beat the egg white with a splash of water. Brush the logs with the egg white and sprinkle with the turbinado sugar. Transfer to a sheet pan and place at least 3 inches apart. Bake in the oven for 30 minutes.

Remove from the oven let cool for 10 minutes. Remove logs to a cutting board and slice on the bias about 3/4 inch thick. Lay the biscotti back on the sheet pan and return to the oven for another 10 minutes. This will harden the biscotti. Cool completely on a rack.

Chocolate Ganache:

2 cups semi-sweet or dark chocolate chips or chopped block chocolate

Bring a saucepan with 1-inch of water in it to a boil. Put the chocolate in a large metal or heatproof glass mixing bowl and place on top of the saucepan with boiling water. Pay careful attention that the mixing bowl does not touch the surface of the boiling water. Stir the chocolate until it is almost completely melted. Remove it from the saucepan and continue stir until the chocolate is completely melted. This entire process should take no more than 5 to 10 minutes.

Line a cookie sheet with parchment or wax paper. Dip each biscotti or pretzel in the chocolate to cover half of each and then dip in the sprinkles or candy cane pieces. Set each piece on the lined cookie sheet to allow the chocolate to harden. Store in a cool place in air-tight containers. Try not to eat them all at the same time.

Notes
Cook's Note: Try these dipped in white chocolate for the holidays.

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Re: The Twelve Days of Christmas Cookies by Food Network - 2010

Post by Pixie » Fri Dec 03, 2010 12:14 am

Day Five of the Twelve Days of Christmas Cookies by Food Network
Lemon Ricotta Cookies with Lemon Glaze
Recipe courtesy Giada De Laurentiis
Serves: 44 cookies

Ingredients
Cookies:
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 stick unsalted butter, softened
2 cups sugar
2 eggs
1 (15-ounce) container whole milk ricotta cheese
3 tablespoons lemon juice
1 lemon, zested

Glaze:
1 1/2 cups powdered sugar
3 tablespoons lemon juice
1 lemon, zested

Directions
Preheat the oven to 375 degrees F.

Cookies:
In a medium bowl combine the flour, baking powder, and salt. Set aside.

In the large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients.

Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets. Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.

Glaze:
Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours. Pack the cookies into a decorative container.

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Re: The Twelve Days of Christmas Cookies by Food Network - 2010

Post by Pixie » Sun Dec 05, 2010 6:43 pm

Day Six of the Twelve Days of Christmas Cookies by Food Network
Turtle Graham Bars
Recipe courtesy Claire Robinson
Serves: 12 servings

Ingredients
Approximately 14 graham crackers (if each graham cracker is 5" x 2.5")
1 cup (2 sticks) unsalted butter
1 cup packed dark brown sugar
1 cup chopped pecans
Kosher salt, to taste
12 ounces dark chocolate, finely chopped

Directions
Preheat the oven to 350 degrees F.

Line a rimmed baking sheet with a silicone mat. Arrange the graham crackers in a single layer on the lined baking sheet.

Put the butter, brown sugar, pecans, and a pinch of salt in a saucepan and bring to a boil. Boil for 2 to 3 minutes, stirring constantly. Pour the butter mixture evenly over the graham crackers and bake for 15 minutes. Remove and set aside.

Meanwhile, melt the chocolate in a glass bowl placed over simmering water. Pour the chocolate over the toffee-covered graham crackers and spread evenly. Chill completely in the refrigerator for about 30 minutes. Cut into bars.

Cook's Note: I like to sprinkle flaky sea salt over the dark chocolate layer.

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Re: The Twelve Days of Christmas Cookies by Food Network - 2010

Post by Pixie » Sun Dec 05, 2010 6:47 pm

Day Seven of the Twelve Days of Christmas Cookie Recipes by Food Network
Raspberry Cake Bars
Serves: 16 squares

Ingredients
1 package (18-ounces) refrigerated sugar cookie dough, softened (recommended: Pillsbury)
3/4 teaspoon lemon extract
1/2 cup seedless raspberry jam
1/4 cup chopped pecans

Directions
Preheat the oven to 350 degrees F. Line an 8-inch square glass baking dish with enough foil so there is an overhang on 2 sides.

Mix the cookie dough with the lemon extract, kneading to combine. With damp fingers, press 2/3 of the dough into the bottom of the prepared baking dish. Spread the jam over the dough. Crumble the remaining dough evenly over the top of jam. Scatter the pecans over top. Bake until browned around the edges and cooked through in the center, about 35 minutes. Let cool in pan. Lift edges of foil to remove the bars. The bars are soft, so carefully cut into 2-inch squares or diagonally into pennant shapes.

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Re: The Twelve Days of Christmas Cookies by Food Network - 2010

Post by Pixie » Mon Dec 06, 2010 12:48 pm

Day Eight of the Twelve Days of Christmas Cookies by Food Network
Sunny's Holiday PB and J Thumbprints
Recipe courtesy Sunny Anderson, 2010
Serves: 36 thumbprints

Ingredients
1 stick unsalted butter (1/2 cup), room temperature
1/2 cup peanut butter
1/2 cup light brown sugar
1/2 cup granulated sugar
1/2 teaspoon vanilla extract
1 egg, beaten
1/2 teaspoon salt
1 1/2 cups all-purpose flour
1 cup turbinado or raw cane sugar (recommended: Sugar in the Raw)
1/3 cup strawberry preserves

Directions
In a stand mixer with the paddle attachment, add the butter, peanut butter, brown sugar, and granulated sugar and blend all ingredients on medium-high until creamy. Turn off the mixer and use a rubber spatula to scrape the sides of the bowl, pushing everything back towards the center. Then add the vanilla, egg, and salt and blend until combined. Lower the speed of the mixer and add the flour in 1/2 cup intervals. Between each addition be sure to completely blend in all the flour and scrape the sides again as before. Once completely combined, scrape the dough out of the mixer and add to a container with a lid and refrigerate for at least 2 hours.

Heat the oven to 350 degrees F.

Remove the cookie dough from the refrigerator and, using a tablespoon, scoop out the dough and roll into a ball between your hands. Then roll the formed ball in the turbinado sugar and place on a parchment-lined baking sheet. Repeat for the rest of the balls, making sure to separate them on the sheet by about 1-inch.

Once all the balls are on the baking sheet, make an indentation in the center of each using the rounded end of a wooden spoon, the back of a rounded teaspoon, or your good old fashioned thumb. Fill the center of each with about 1/2 teaspoon of strawberry preserves. Bake for 12 minutes and remove to a wire rack. Let cool before serving.

Cook's Note: Try chopping roasted peanuts and adding them to the sugar before rolling out all the balls or add green food coloring to the sugar to make the cookies even more festive!

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Re: The Twelve Days of Christmas Cookies by Food Network - 2010

Post by Pixie » Tue Dec 07, 2010 1:22 pm

Day Nine of the Twelve Days of Christmas Cookies by Food Network
Fruit and Nut Holiday Shortbread
Recipe courtesy of Melissa d'Arabian
Serves: 16 cookies

Ingredients
1/2 cup unsalted butter (1 stick), softened to room temperature
1/3 cup sugar
1 cup flour
1/2 teaspoon salt
1/4 cup chopped pecans
1/4 cup dried cranberries
2 tablespoons mini chocolate chips
2 tablespoons orange marmalade

Directions
Make the shortbread cookies: Preheat the oven to 300 degrees F. Cream the butter with the sugar in a medium bowl using a handheld mixer. In a small bowl, mix the salt and flour, and then mix into the butter, 1/4 cup at a time, just until uniform. Do not overmix. Gather the dough into a ball; chill for 15 minutes if the dough is beginning to soften or feel greasy. Roll the dough out to 1/2-inch and cut into rectangles about 1/2-inch by 2 inches. Place on a cold, ungreased baking sheet. Bake until the edges are just beginning to turn golden, 20 minutes.

Meanwhile, make the fruit and nut topping: In a small bowl, mix the pecans, cranberries, and chocolate chips with the orange marmalade.

After 20 minutes, remove the cookies from the oven and spread the fruit and nut topping on the tops of the shortbread. Return to bake for 7 to 8 more minutes. Allow to cool before serving. Best eaten within a day or two of making.

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Re: The Twelve Days of Christmas Cookies by Food Network - 2010

Post by streetsoldier » Tue Dec 07, 2010 1:40 pm

The next one'd better be some VERY hot Cajun or Mexican dish, designed to get "Ten Lords a' Leaping"!

:whistle: :dinner:

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Re: The Twelve Days of Christmas Cookies by Food Network - 2010

Post by Pixie » Tue Dec 07, 2010 3:20 pm

:lolh:

SS, I must agree with you. This year's selections leave a LOT to be desired! I have been receiving this newsletter for four years and every year has been spectacular... every year until this year. :ohwell:

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Re: The Twelve Days of Christmas Cookies by Food Network - 2010

Post by Pixie » Wed Dec 08, 2010 5:48 pm

Day Ten of Twelve Days of Christmas Cookies by Food Network
Chocolate Peppermint Pinwheel Cookies
Serves: 3 dozen cookies

INGREDIENTS
1 batch Sugar Cookies, recipe follows
3 ounces unsweetened chocolate, melted
1 teaspoon vanilla extract
1 egg yolk
1 teaspoon peppermint extract
1/2 cup crushed candy canes or peppermint candies

DIRECTIONS
Divide the dough in half and add chocolate and vanilla to 1 half and incorporate with hands. Add egg yolk, peppermint extract, and crushed candy to other half of dough and incorporate with hands. Cover both with plastic and chill for approximately 5 minutes. Roll out doughs separately to approximately 1/4-inch thickness. Place peppermint dough on top of chocolate and press together around the edges. Using waxed paper or flexible cutting board underneath, roll dough into log. Wrap in waxed paper and refrigerate for 2 hours.

Preheat oven to 375 degrees F.

Remove dough from the refrigerator and cut into 1/2-inch slices. Place cookies 1-inch apart on greased baking sheet, parchment, or silicone baking mat and bake for 12 to 13 minutes, rotating the pan halfway through cooking time. Remove from oven and let sit on baking sheet for 2 minutes, then move to a wire rack to cool completely. Store in an airtight container for up to 1 week.

Sugar Cookie

INGREDIENTS
3 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, softened
1 cup sugar
1 egg, beaten
1 tablespoon milk
Powdered sugar, for rolling out dough

DIRECTIONS
Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.

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Re: The Twelve Days of Christmas Cookies by Food Network - 2010

Post by streetsoldier » Wed Dec 08, 2010 10:16 pm

Ten Lords a' Sleeping (the other nine went out for coffee)...

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:wait: :wait: :wait:

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Re: The Twelve Days of Christmas Cookies by Food Network - 2010

Post by Pixie » Thu Dec 09, 2010 12:31 pm

:rofl2: I hope they bring him some back!

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Re: The Twelve Days of Christmas Cookies by Food Network - 2010

Post by Pixie » Thu Dec 09, 2010 12:33 pm

Day Eleven of the Twelve Days of Christmas Cookies by Food Network
Polvorones: Ground Walnut Cookies
Recipe courtesy Marcela Valladolid

Polvo means powder in Spanish, which is exactly what these crumbly and buttery cookies turn into in your mouth. My mom made polvorones for us every Christmas. These melt-in-your-mouth Mexican wedding cookies are very easy to prepare and are the perfect accompaniment for a warm cup of after-dinner coffee, or for dipping in hot chocolate as I did when I was a child.

Serves: about 4 dozen

Ingredients
1 cup (2 sticks) unsalted butter, at room temperature
1/2 cup sugar
2 cups all-purpose flour
1/2 cup ground walnuts
1 cup chopped walnuts
1/2 cup powdered sugar, plus more for serving

Directions
Using an electric mixer, beat the butter in a large bowl until light and fluffy. Add the sugar and beat until well blended. Beat in the flour, and then the ground and chopped walnuts. Divide the dough in half, forming each half into a ball. Wrap separately in plastic and chill until cold, about 30 minutes.

Preheat the oven to 325 degrees F.

Working with half of the chilled dough at a time while keeping the rest in the fridge, roll the dough by 2 teaspoonfuls between your palms into balls. Arrange the balls on a large baking sheet, spacing them 1/2-inch apart.

Bake the cookies until golden brown on the bottom and just pale golden on top, about 18 minutes. Cool the cookies for 5 minutes on the baking sheet. Toss the warm cookies in the powdered sugar. Transfer the sugar-coated cookies to a rack to cool completely. (The cookies can be prepared 2 days ahead. Store in an airtight container at room temperature). Sift additional powdered sugar over the cookies, if desired, before serving.

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Re: The Twelve Days of Christmas Cookies by Food Network - 2010

Post by Pixie » Thu Dec 09, 2010 12:34 pm

Finally, a cookie I would want to bake! :pixie:

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Re: The Twelve Days of Christmas Cookies by Food Network - 2010

Post by Pixie » Thu Dec 09, 2010 12:38 pm

Oops! Sorry! I would make the cookie submitted by Anne Burrell. Two, out of eleven, how sad is that! :noparty:

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Re: The Twelve Days of Christmas Cookies by Food Network - 2010

Post by StarryNightDave » Thu Dec 09, 2010 2:42 pm

Question - my Mother used to make lots of cookies at Christmas time. She made these little round cookies that look just like the Mexican wedding cookies, but she always called them Russian Tea Cakes. Are they the same thing?

Just answered my own question. . .


Russian Tea Cakes
Image

These buttery melt-in-your-mouth cookie balls go by many names in recipe collections, including Mexican Wedding Cakes. They always contain finely chopped nuts and are twice rolled in powdered sugar. This holiday favorite is one of Betty's Best!

1 cup butter or margarine, softened
1/2 cup powdered sugar
1 teaspoon vanilla
2 1/4 cups Gold Medal® all-purpose flour
3/4 cup finely chopped nuts
1/4 teaspoon salt
Powdered sugar

1. Heat oven to 400ºF.
2. Mix butter, 1/2 cup powdered sugar and the vanilla in large bowl. Stir in flour, nuts and salt until dough holds together.
3. Shape dough into 1-inch balls. Place about 1 inch apart on ungreased cookie sheet.
4. Bake 10 to 12 minutes or until set but not brown. Remove from cookie sheet. Cool slightly on wire rack.
5. Roll warm cookies in powdered sugar; cool on wire rack. Roll in powdered sugar again.

Special Touch
These rich little cookies are extra-special when made with macadamia nuts.

Success
To ensure recipe success, do not use self-rising flour or vegetable oil spreads in this recipe.

Variation
Make it your way. Toasted Coconut Tea Cakes are a special treat for coconut lovers. Toast 3/4 cup coconut by baking uncovered in an ungreased shallow pan at 350°F for 5 to 7 minutes, stirring occasionally, until golden brown. Let coconut cool before adding to the dough.

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Re: The Twelve Days of Christmas Cookies by Food Network - 2010

Post by Pixie » Thu Dec 09, 2010 8:38 pm

Dave, yes, I grew up on those cookies too: but, being Greek, they were called Kourambiedes!

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Re: The Twelve Days of Christmas Cookies by Food Network - 2010

Post by streetsoldier » Fri Dec 10, 2010 1:54 am

We called them "Southern Cannonballs" when Ah wuz a young'un...

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Re: The Twelve Days of Christmas Cookies by Food Network - 2010

Post by Pixie » Fri Dec 10, 2010 6:35 pm

Oh really! See, they even have an American root! :clap: :clap:

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Re: The Twelve Days of Christmas Cookies by Food Network - 2010

Post by Pixie » Fri Dec 10, 2010 6:36 pm

Day Twelve of the Twelve Days of Christmas Cookies by Food Network
Craisy Oatmeal Cookies
Recipe courtesy Guy Fieri
Serves: 25 cookies

Ingredients
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup unsalted butter (2 sticks), at room temperature
1 1/4 cups dark brown sugar
1 tablespoon honey
1 teaspoon vanilla extract
2 eggs
1/2 cup sweetened coconut flakes
3/4 cup dried cranberries
2 cups quick oats
1/2 teaspoon fresh rosemary, finely chopped

Directions
Preheat oven to 350 degrees F.

In a medium bowl, sift together flour, soda, powder, cinnamon and salt. Set aside.

In a large bowl, cream butter and sugar with a mixer. Mix in honey and vanilla until fluffy. Add eggs one at a time, until fully incorporated. Mix in coconut, dried cranberries, oats and rosemary. Fold dry ingredients into butter mixture. Form into balls, approximately 2 tablespoons. Place 2 inches apart on parchment lined cookie sheets. Bake until cookies turn golden, 13 to 15 minutes. Remove from oven to cooling rack. Let sit 5 minutes in the pan before transferring to a rack to cool completely.

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Re: The Twelve Days of Christmas Cookies by Food Network - 2010

Post by streetsoldier » Fri Dec 10, 2010 7:31 pm

"And a Japanese transistor ra-di-oooooo!"

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:roll: :mrgreen:

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Re: The Twelve Days of Christmas Cookies by Food Network - 2010

Post by Pixie » Fri Dec 10, 2010 7:49 pm

:lolh: What! No partridge in a pear tree? :lolh:

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Re: The Twelve Days of Christmas Cookies by Food Network - 2010

Post by streetsoldier » Fri Dec 10, 2010 8:53 pm

You ask, I supply...

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Re: The Twelve Days of Christmas Cookies by Food Network - 2010

Post by Pixie » Sat Dec 11, 2010 4:04 pm

:pixie: :pixie: :pixie:

Thank you!

:)

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