Almond Rocca

Oct 24, 2009 Author: enetwal | Filed under: Bars

Almond Rocca

6 Servings

1 c Pecans,chopped (we use
-chopped almonds on some
3/4 c Brown sugar (packed)
1/2 c Butter (or margarine
-(butter)-makes it richer)
1/2 pk (6 oz size) semisweet
-chocolate chips. (1/2 cup)

Toffee: Butter square pan, 9x9x2 inches. Spread chopped nuts in pan.
Heat sugar and butter to boiling, stirring constantly. Boil over medium heat, stirring constantly, 7 minutes (watch it real close the last minute or two). Immediately spread mixture evenly over nuts in pan. Sprinkle chocolate pieces over hot mixture; place a baking sheet over pan so contained heat will melt chocolate. Spread melted
chocolate over canndy. While hot, cut into 1 1/2 inch squares. Chill until firm.

Aunt Velma’s Shortbread

Oct 24, 2009 Author: enetwal | Filed under: Cookies

Aunt Velma’s Shortbread

1 c Butter
1/2 c Sugar,icing
2 1/2 c Flour,all purpose – sifted

Preheat oven to 350F. Place butter in bowl, should be at room temperature. Add icing sugar. Work together with hands. Add flour.

Keep working with hands till well mixed. Put the dough on a board and pat to 1/2″ thickness.

Cut in rectangles or fancy designs. Bake 20 – 25 minutes at 350F till light brown on edges.

Springerle (Molded Christmas Cookies)

Nov 24, 2008 Author: enetwal | Filed under: Cookies

Springerle (Molded Christmas Cookies)

4 Eggs,large
1 t Anise extract
2 c Sugar
4 1/2 c Cake flour,sifted

Beat eggs until very light and fluffy. Gradually add sugar; beat for
15 minutes. DO NOT underbeat. Fold in anise extract and flour.
Roll dough 3/8-inch thick. Thoroughly flour springerle mold or rolling
pin. Press molds firmly to dough. Cut cookies apart and place on greased and floured cookie sheet. Let dry overnight at room temperature, covered with paper towels, or uncovered. Preheat oven to 375 degrees F. Place cookies in oven and immediately reduce temperature to 300 degrees F. Bake for 15 minutes. Cookies should not brown. Store cookies 2 to 3 weeks to mellow flavor. These cookies are very hard and may be used
for dunking in coffee, tee or cocoa. For Christmas, paint designs with egg yolk colored with food coloring.

Makes 6 dozen.

Swedish Ginger Cookies (Pepparkakor)

Nov 22, 2008 Author: enetwal | Filed under: Cookies

Swedish Ginger Cookies (Pepparkakor)

1/2 c  Molasses
1/2 c  Sugar
1/2 c  Butter
1    Egg,well beaten
2 1/2 c  all-purpose flour,Sifted
1/4 t  Salt
1/4 t  Baking soda
1/2 t  Ginger
1/2 t  Cinnamon

Heat molasses in small saucepan to boiling point.  The boil 1 minute.

Add sugar and butter and stir until butter is melted.  Cool.  Beat in
egg. Sift together flour, salt, soda and spices.  Add to first
mixture and mix thoroughly. Cover bowl tightly and chill overnight.
Roll out a portion of the dough at a time on lightly floured pastry
cloth. Roll out thin. Cut into desired shapes. Bake in a moderate
oven (350) 6 to 8 minutes.  10 dozen cookies Note: The dough
may be shaped into a roll and wrapped in waxed paper. Chill
thoroughly overnight or longer. Slice thin and bake in moderate oven
(350). These should be stored in an air-tight container – allow
flavor to “ripen”.

Very Rich, Very Thin Chocolate Lace Cookies

Nov 19, 2008 Author: enetwal | Filed under: Cookies

Very Rich, Very Thin Chocolate Lace Cookies

36 Servings

1/4 lb Butter-1 stick
2    Chocolate-unsweetened
1/4 t  Salt
1/2 t  Vanilla
1/2 t  Baking powder
1/2 c  Flour
1 1/2 c  Sugar

Melt the butter and chocolate in the top of a double boiler. Combine
with egg and rest of ingredients. Drop by scant teaspoonfuls on greased cookie sheets. The finished cookies will be 3 to 4 inches in diameter so
space them accordingly.

Bake in preheated oven of 325 for about 12 minutes. Watch carefully
to prevent burning.  When nearly cool, remove from the cookie sheet
with spatuala. (I use the metal type.Hint-press under the cookie with
pressure against the sheet and they remove easily without crumbling)
Place on racks to cool completely.

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