Text 5706, 129 rader
Skriven 2008-04-20 08:28:00 av Fred Ball (1:114/201)
Ärende: Cookies 1
=================
* Exported from MasterCook *

                             Rhubarb Cookies

Recipe By     :The L.L. Bean of NEW New England Cookery
Serving Size  : 30    Preparation Time :0:00
Categories    : Cookies                         Drop
                Formed

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2           cup  butter
  1                cup  light brown sugar
  1                     egg
  1                cup  cooked rhubarb -- drained
  2               cups  flour
     1/4      teaspoon  salt
  1           teaspoon  baking soda
  1           teaspoon  freshly grated nutmeg
  1           teaspoon  ground cinnamon
     1/2      teaspoon  ground cloves
  3        tablespoons  finely chopped crystallized ginger -- optional
     1/2           cup  chopped walnuts
  1                cup  raisins

To cook rhubarb: Use a proportion of 4 cups sliced rhubarb cut in 1/2-inch
pieces to 1 cup sugar.
Toss the rhubarb and sugar together and let steep overnight (you will be
amazed at how much juice the rhubarb gives off).
Pour off 3/4 cup of the liquid and use for a drink.
Cook the rhubarb slices in the remaining until just tender but still
holding
their shape, less than 5 minutes.
The rhubarb is ready to eat as is, to use in other recipes, or to freeze
in
containers.
Cream the butter and sugar together.
Add the egg and beat until light, then stir in the rhubarb.
Stir the flour, salt, baking soda, and spices together and toss until
thoroughly mixed.
Stir the dry ingredients into the rhubarb mixture until the two are
blended,
then fold in the optional ginger, the walnuts, and the raisins.
Drop the batter by the tablespoonful onto greased baking sheets about 1
1/2
inches apart, and bake in a preheated 350 F oven for 12 minutes, until
lightly browned at the edges.
                                 - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 105 Calories; 5g Fat (37.4%
calories from fat); 2g Protein; 15g Carbohydrate; 1g Dietary Fiber; 15mg
Cholesterol; 96mg Sodium.  Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2
Fruit; 1 Fat; 1/2 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0



* Exported from MasterCook *

                            Orangenplaetzchen

Recipe By     :yumyum.com
Serving Size  : 0     Preparation Time :0:00
Categories    : Cookies                         Formed
                Rolled

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2           cup  butter -- softened
     1/2           cup  light brown sugar
  2        tablespoons  grated orange peel
     1/4      teaspoon  salt
  1                     egg
  1              ounce  semisweet chocolate -- very finely chopped
  1 3/4            cup  flour
                        Glaze
  1 1/2           cups  powdered sugar
  2        tablespoons  orange Juice
  4        tablespoons  lemon Juice

Cream butter, sugar, orange peel, and salt in the mixer at high speed for
1
to 2 minutes, until light and fluffy.
Add the egg and beat 1 minute more at medium speed.
Add the chocolate and the flour and beat at low speed just enough to
combine.
Divide the dough, flatten each half into a 6-inch circle, wrap in plastic
wrap and chill for at least 2 hours or, better yet, overnight.
When ready to proceed, preheat oven to 375 F.
Roll out each circle of dough, one at a time, between sheets of lightly
flowered waxed paper until scant 1/4 inch thick, sprinkle with flour once
during rolling.
Carefully peel off the top piece of paper and, using 2 1/2 inch round
cutters, cut the dough-still on the bottom sheet of wax paper- into rounds
but do not lift from paper.
Slide the paper of dough on a cookie sheets and set in the freezer for 5
minutes.
Than use small spatula to remove the cookies and space 1 inch apart on a
lightly greased baking sheet.
Bake the cookies in the middle of the oven for 8-10 minutes, or until
lightly browned on the edges.
Transfer at once to wire racks.
For the glaze: Whisk the powdered sugar with the juices until smooth.
Using pastry brush, brush the glaze on the still warm cookies.
As soon as glaze is hard you can store them with wax paper between the
layers in airtight containers.

                                  - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 2824 Calories; 107g Fat (33.6%
calories from fat); 31g Protein; 447g Carbohydrate; 7g Dietary Fiber;
435mg Cholesterol; 1564mg Sodium.  Exchanges: 11 Grain(Starch); 1 Lean
Meat; 1 Fruit; 20 1/2 Fat; 18 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0


Happy Cooking
Fred

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