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| Christmas Recipie Cranberry-Date Bars Prep: 15 min. Bake: 25 min. Makes about 20 bars In India, cardomom is known as the grain of paradise. Sample its woodsy, sweet scent in these moist, fruit-flecked bars.
Nonstick cooking spray 1 2/3 cups packaged biscuit mix 1/4 teaspoon ground cardamom 1/2 cup chopped dates 1/2 cup dried cranberries 1/2 cup chopped pecans 1/2 cup butter, softened 3/4 cup granulated sugar 1 egg 1 teaspoon vanilla Powdered sugar 1. Preheat oven to 350 F. Line an 8-inch square baking pan with foil, extending the foil over the edges of the pan. Lightly coat foil with cooking spray; set aside.2. In a medium bowl, combine biscuit mix and cardamom; stir in dates, cranberries, and pecans. Set aside. In a large bowl, beat butter for 30 seconds. Add granualted sugar; beat until combined. Beat in egg and vanilla. Stir in dry mixture just until combined. Spread dough evenly in prepared pan. Bake in preheated oven for 25 to 30 minutes or until a toothpick in inserted in center comes out clean. Cool in pan on wire rack. 3. To serve, remove baked mixture from pan by lifting foil. Place on a cutting board; cut into bars. Dust with powdered sugar. To Store: Place cookies in a single layer in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze for up to 3 months. | | |
| Christmas Recipie Oatmeal-Coconut-Apricot Cookies Prep: 25 min. Bake: 10 min. per batch Cool: 1 min. per batch Makes about 306 cookies
1/2 cup butter, softened 2 eggs 1 tablespoon water 1 17.5 to 22-ounce package oatmeal-raisin cookie mix 1/2 cup snipped dried apricots 1/3 cup flaked coconut Cream Cheese Frosting Snipped Dried Apricots 1. Preheat oven to 375 F. Line a cookie sheet with parchment paper; set aside. In a large bowl, combine butter, eggs and the water. Stir in dry cookie mix until mixture is combined. Stir in the 1/2 cup apricots and the coconut.2. Drop dough by rounded teaspoons 2 inches apart onto prepared cookie sheet. Bake in preheated oven for 10 to 12 minutes or until edges are golden brown. Cool on cookie sheet for 1minute. Transfer to a wire rack; cool. 3. Frost cooled cookies with Cream Cheese Frosting; sprinkle with additional apricots. Cream Cheese Frosting: In a medium bowl, combine two 3-ounce packages dream cheese, softened; 1/4 cup butter, softened; and 2 teaspoons vanilla. Beat with an electric mixer on medium speed until combined. Gradually add 4 cups powdered sugar; beat until frosting is smooth and of spreading consistency. To Store: Place cookies in a single layer in an airtight container; cover. Store in the refrigerator for up to 3 days. | | |
| Christmas Recipie Peanut Butter and Caramel Chip Cookies Prep: 35 min. Bake: 8 min. per batch Cool: 1 min. per batch Makes about 30 cookies
2/3 cup crunchy peanut butter 1/2 cup butter, softened 1/2 cup granulated sugar 1/2 cup packed brown sugar 1 egg 2 cups packaged biscuit mix 1 10-ounce package chocolate-and-caramel-swirled pieces 1 teaspoon shortening 1. Preheat oven to 375 F. Combine peanut butter, butter, granulated sugar, and brown sugar; beat until creamy. Add egg; beat until combined. Stir in 1 cup of the swirled pieces. Drop dough portions by rounded tablespoons 2 inches apart onto an ungreased cookie sheet. Bake in preheated oven for 8 to 10 minutes or until bottoms begin to brown. Cool cookies on cookie sheet for 1 minute. Transfer to wire rack; cool. 2. Meanwhile, in a small saucepan, combine remaining swirled pieces and the shortening; heat and stir over low heat until melted. Cool slightly. 3. Drizzle cookies with melted chocolate mixture. To Store: Place cookies in a single layer in an airtight container; cover. Store in the refrigerator for up to 3 days. | | |
| Christmas Recipie Pumpkin-Spiced Star Cookies Prep: 30 min. Bake: 8 min. per batch Cool: 1 min. per batch Makes about 36 large stars or 72 small stars Browned Butter Icinc - the luscious, caramelized frosting so popular in the 50's - makes a stellar comeback on top of these spicy rolled cookies. 1 17.5-ounce package sugar cookie mix 1/3 cup butter, melted 1 egg 2 teaspoons pumpkin pie spice 1/2 teaspoons ground nutmeg Browned Butter Icing 1. Preheat oven to 375 F. In a large bowl, combine dry cookie mix, butter, egg, pumpkin pie spice, and nutmeg. Stir with a wooden spoon if necessary, knead to combine.2. On a lighly floured surface, roll dough to 1/4-inch thickness. Using a 1 1/2-to 2 1/2-inch star-shape cutter, cut out dough. Reroll trimmings and repeat cutting dough. Arrange cutouts 1 inch apart on an ungreased cookie sheet. 3. Bake in preheated oven about 8 minutes or until bottoms are lightly browned. Cool on cookie sheet for 1 minute. Transfer to a wire rack; cool. Drizzle with Browned Butter Icing Browned Butter Icing: In a small saucepan, heat 2 tablespoons butter over low heat about 15 minutes or until browned (be careful not to burn). Remove from heat. Stir in 2 cups powdered sugar, 2 table spoons milk, and 1 teaspoon vanilla. Immediately drizzle over cooled cookies (icing will harden quickly). To Store: Place cookies in a single layer in an airtight container; cover. Store in the refrigerator for up to 3 days. | | |
| Christmas Recipie Cranberry-Eggnog Twirls Prep: 25 min. Bake: 10 min. per batch Stand: 1 min. per batch Chill: 5 hr. Makes about 60 cookies 1 cup butter, softened 1 1/2 cups sugar 1/2 teaspoon baking powder 1/2 teaspoon salt 1/2 teaspoon ground nutmeg 2 eggs 1 teaspoon pineapple juice 13 1/4 cups all-purpose flour 1/2 cup cranberry preservesor jam 1 1/2 teaspoons cornstarch 1/2 cup finely chopped pecans, toasted 1. In a large bowl, beat butter for 30 seconds. Add sugar, baking powder, salt, and nutmeg. Beat until combined, scraping side of bowl occasionally. Beat in eggs and pineapple juice until combined. Beat in as much of the flour as you can with the mixer. Stir in any remaining flour. Divide dough in hald. Cover; chill dough 1 hour or until dough is easy to handle.2. Meanwhile, for filling: In a small saucepan, combine preserves and cornstarch. Cook and stir until thickened and bubbly. Remove from heat. Stir in pecans. Cover and cool. 3. Place half of the dough between teo pieces of waxed paper and roll into a 10-inch square. Spread half of the filling over dough square to within 1/2 inch of the dges; roll dough into a log. Moisten edges; pinch to seal. Wrap log in waxed paper or plastic wrap. Repeat with remaining dough and filling. Chill logs for 4 to 24 hours. 4. Preheat oven to 375 F. Line large cookie sheets with parchment paper. Cut rolls into 1/4-inch thick slices. Place slices 2 inches apaprt on prepared cookie sheets. Bake in preheated oven for 10 to 12 minutes or until edges are firm and bottoms are lightly browned. Let stand on cookies sheets for 1 minute. Transfer to a wire rack; cool. To Store: Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze up to 3 months. | | |
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