Text 6817, 100 rader
Skriven 2008-05-10 19:22:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: Walrus
==============
-=> Quoting Glen Jamieson to Michael Loo <=-

 ML> Moose nose [...] molds to make a kind of head cheese.

 GJ> I'm surprised that you haven't yet eaten walrus mustache.  Jim will
 GJ> have to remedy that omission.

That will require a special shopping trip! [g]

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Lion's Paws
 Categories: Cookies, Holiday, Chocolate
      Yield: 22 Servings

    1/2 c  Blanched almonds;
    Slivered
  1 1/2 c  All-purpose flour
    1/2 ts Baking powder
    1/2 ts Salt
    1/4 c  Sugar
      6 tb Unsalted butter
      1 lg Egg
      1 ts Vanilla
    1/2 c  Semisweet chocolate chips
           TOPPING:
    1/4 c  Sugar
    1/8 ts Cinnamon
      1 lg Egg white; lightly beaten

  Soften the butter.  In a small bowl, whisk together the flour,
  baking powder, and salt.  In a mixing bowl, cream the sugar and
  butter until light and fluffy.  Beat in the egg and vanilla
  extract until well blended.  On low speed, beat in the flour
  mixture until incorporated. Scrape the dough onto a piece of
  plastic wrap, press it into a thick disc, wrap it tightly, and
  refrigerate it at least 1 hour.

  Measure 22 level teaspoons of dough for the bottoms.  As you shape
  each piece of dough, knead it by flattening it between your palms
  and then rolling it into a ball.  (This keeps it from cracking
  around the edges when pressed down.) Place each ball on a
  nonstick, greased, or buttered, cookie sheet, pressing it to
  flatten to about a 1/8-inch thickness. Using your fingers, shape
  the dough into a triangular form with rounded corners, 2 inches
  long by 1-1/2 inches at its widest point. Leave about 1 inch
  between the cookies. Place 3 chocolate chips in a row, points
  down, toward the wide end of the triangle.  To create a knuckle
  effect, place 3 more chips points up, directly on top of the first
  The chips will be sandwiched in by the top cookie dough.

  For the tops of the cookies, measure 22 slightly rounded teaspoons
  of dough.  Shape the dough as for the bottoms, but shape them a
  little larger and thicker at the widest part so they will drape
  over the chips.  Starting at the pointed end of the triangle,
  place the cookie tops over the bottoms, matching the shapes and
  covering the entire bottom.  Press lightly around the edges to
  seal them.  Using your thumb, press down the dough in the longer
  area between the chocolate chips and the pointed end to flatten
  and shape them to resemble paws. Don't worry if a little chocolate
  shows through. Firmly press in 4 almond slivers between and on
  either side of the chocolate chips to form the claws. In a small
  bowl, stir together the sugar and cinnamon. Brush the surface of
  the dough lightly with the beaten egg white, and dust the cookies
  with the cinnamon sugar.  You will need only about 1 tablespoon,
  so reserve the remainder for other cookies.

  At least 15 minutes before you are ready to bake the cookies,
  preheat oven to 350F. Bake for 20 to 30 minutes or until golden.
  For even baking, rotate the cookie sheets from top to bottom and
  front to back halfway through the baking period. Cool for a few
  minutes on the sheets.  When the cookies are firm enough to lift,
  use a small, angled metal spatula or small pancake turner to
  transfer them to wire racks to cool completely.

  STORE:  In an airtight container at room temperature or in the
  freezer.

  KEEPS:  Several months.

  SMART COOKIE: This cookie has a low sugar content, because more sugar
  makes the dough spread and the resulting cookies are less attractive.
  Allow the cookie sheets to cool completely before using for the next
  batch.

  Recipe by: Rose's Christmas Cookies

  From: Marie Smith

MMMMM


Cheers

YK Jim


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