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We can't forget the cookies!

Hazelnut Thumbprints

Ingredients

Makes about 2 dozen.

* 1/2 cup (1 stick) unsalted butter, softened
* 1/2 cup plus 2 tablespoons sugar
* 1 large egg, separated, each part lightly beaten
* 1 teaspoon pure vanilla extract
* 1 1/4 cups all-purpose flour
* 1/8 teaspoon coarse salt
* 1/2 cup toasted skinned hazelnuts, ground
* Strawberry jam, for filling


Directions

1. Preheat oven to 325 degrees. Put butter and 1/2 cup sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 3 minutes. Add egg yolk and vanilla, and mix well. Reduce speed to low. Add flour and salt, and mix until just combined. Refrigerate dough for 2 hours.
2. Stir together toasted hazelnuts and remaining 2 tablespoons sugar in a small bowl. Roll dough into 1-inch balls; dip balls in egg white, then in hazelnut-sugar mixture. Space 1 inch apart on baking sheets lined with parchment paper. Press down center of each ball with your thumb. Bake for 10 minutes. Remove from oven; press down centers again with the end of a wooden spoon. Return to oven. Bake cookies until golden brown, 8 to 10 minutes more. Let cool slightly on sheets on wire racks. Fill each center with jam. Cookies can be stored in a single layer in airtight containers at room temperature up to 2 days.

This is a Martha Stewart Recipe that can be found here.


Magic Cookie Bars

The recipe I used calls them "7 Layer Bars," but they'll always be magic cookie bars to me!

Ingredients

* 9 whole graham crackers (5 ounces)
* 8 tablespoons (one stick) unsalted butter, melt and cooled a bit
* 1 cup walnuts, chopped fine
* 1 cup semi-sweet chocolate chips
* 1/2 cup white chocolate chips
* 1/2 butterscotch chips
* 1 cup sweetened flaked coconut, toasted
* 1 (14 ounce) can of sweetened condensed milk

Place graham crackers in a zip top bag and roll with a rolling pin until coarsely crushed. Don't substitute graham crumbs here because they will taste to sandy in the bar. Toss with butter and place in a 9x13 inch Pyrex pan. Sprinkle the walnuts, chocolate chips, white chocolate chips, butterscotch chips and coconut flakes over the crushed crackers making distinctive layers. Pour the condensed milk evenly over the top.

Bake at 350 25 to 30 minutes until golden brown. Let it cool completely before removing from the pan and cutting into square.



It should be noted that I didn't toast the coconut or the hazelnuts in either recipe and they all got toasted in the oven. A very safe step to skip. Besides I have a toasting handicap and any time I try to it ends up burnt!

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