Text 9773, 103 rader
Skriven 2014-02-12 04:33:00 av Dave Drum (73398.cooking)
     Kommentar till en text av Fred A Ball
Ärende: Cookie Monsters #1
==========================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Almond Icebox Cookies
 Categories: Cookies, Snacks, Desserts, Nuts
      Yield: 48 servings
 
      1 c  Butter; room temp
    1/2 c  Sugar
    1/2 c  Packed light brown sugar
      1 lg Egg; lightly beaten
      1 ts Vanilla extract
    1/2 ts Almond extract
  2 1/2 c  Sifted all-purpose flour
      1 ts Baking soda
    1/4 ts Ground cinnamon
      1 c  Slivered almonds; toasted
 
  Using an electric mixer, cream the butter and sugars until
  light and fluffy. Add the egg and vanilla and almond
  extracts. At low speed, gradually add the flour, baking
  soda and cinnamon. Add the almonds and mix just until they
  are incorporated into the dough.
  
  Divide the dough in half, and shape each half into a
  2-inch roll on a sheet of waxed paper. Roll up the paper
  and refrigerate for at least four hours or overnight.
  
  When ready to bake, preheat oven to 375øF/190øC. Remove
  the dough from the refrigerator and, with a sharp knife,
  cut the dough into 1/4-inch slices. Place the slices one
  inch apart on greased baking sheets, and bake 12 to 14
  minutes, or until lightly browned.
  
  Makes about 4 dozen cookies.
  
  FROM: Texas Cooking Online's Weekly E-mail
  
  MM Format by Dave Drum; 27 July 2012
  
  Uncle Dirty Dave's Archives
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pastry Pillows
 Categories: Cookies, Fruits, Desserts, Nuts, Cheese
      Yield: 52 servings
 
      1 c  Butter
      8 oz Package  cream cheese;
           - softened, cut up
      2 c  All-purpose flour
    1/4 c  Apricot, peach, raspberry,
           - strawberry, or cherry
           - preserves
    1/4 c  Almond paste
      1 lg Beaten egg
      1 tb Water
           Coarse or pearl sugar
 
  In a medium mixing bowl beat butter and cream cheese with an
  electric mixer until combined. Add flour and 1/4 teaspoon
  salt; beat on low speed just until combined.
  
  Divide dough in half. Cover and chill dough for at least 1
  hour or until dough is easy to handle.
  
  Preheat oven to 375øF/190øC. On lightly floured surface roll
  half of the dough at a time to 1/8-inch thickness. Cut dough
  into 2-inch squares. Place half of the dough squares on an
  ungreased cookie sheet. Place a scant 1/4 teaspoon each of
  preserves and almond paste in the center of each square.
  
  In a small bowl combine beaten egg and the water. Brush
  edges of squares on cookie sheet with egg mixture. Top each
  topped square with a plain dough square. Lightly press edges
  together; seal all edges with tines of a fork. Brush filled
  and sealed dough squares with egg mixture. Sprinkle lightly
  with coarse or pearl sugar.
  
  Bake in preheated oven for 10 to 12 minutes or until golden.
  Transfer cookies to wire racks; cool.
  
  Makes about 52 cookies.
  
  To Store: Place in layers separated by waxed paper in a
  airtight container; cover. Store in the refrigerator for up
  to 3 days or freeze for up to 3 months.
  
  Better Homes & Gardens | June 2011
  
  MM Format by Dave Drum - 22 June 2011
  
  Uncle Dirty Dave's Archives
 
MMMMM
 

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