Linzer Cookies

Linzer Valentine Cookies

Ingredients

2 1/4 cups all-purpose flour

1/2 tsp ground cinnamon

1/2 tsp salt

1/2 tsp baking powder

3/4 cup slivered almonds

1/4 cup packed light-brown sugar

1 cup unsalted butter, softened

1/2 cup powdered sugar, plus more for dusting

1 large egg

1 tsp vanilla extract

1/4 tsp almond extract

8 oz strawberry or raspberry jam, seedless if preferred (preferably freezer jam)

Directions

In a mixing bowl, whisk together flour, cinnamon, salt and baking powder, set aside. In a food processor, pulse almonds with brown sugar until finely ground, set aside.

In the bowl of an electric stand mixer fitted with the paddle attachment, whip together butter and powdered sugar on low speed until combined, then increase to medium-high and whip until creamy, about 1 minute. Mix in egg, and then blend in vanilla and almond extract. Mix in almond mixture, then with mixer set on low speed, slowly add in flour mixture and mix until combined. Form mixture into a ball and drop onto a sheet of plastic wrap, then flatten into a 6-inch round disk, cover with plastic wrap and chill in refrigerator 2 hours.

Preheat oven to 350 degrees. Dust work surface with flour, cut disk in half and then evenly roll out each portion into 1/8 to 1/6-inch thickness. Cut into heart shapes using a cookie cutter, then using a smaller heart shape cookie cutter, cut smaller hearts into the centers of half of the hearts. Carefully transfer to Silpat or parchment paper lined baking sheets (you can run a sharp knife or pastry scraper under cookies to help lift them if needed. Also, chill dough that’s not currently being rolled or baked, the hearts hold their shape better when cold), spacing cookies 1-inch apart. Bake in preheated oven 10 – 12 minutes until edges are lightly golden. Cool on baking sheet several minutes then transfer to a wire rack to cool completely. Spread strawberry jam over whole hearts, dust cookies with heart cut centers with powdered sugar then place those cookies over tops. Store in an airtight container.

PECAN PIE COOKIES

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Ingredients

1 prepared single pie crust (homemade or purchased)

2 tbsp butter, melted

½ cup pecans, chopped

1/3 cup brown sugar

¼ cup corn syrup

2 eggs

½ tsp salt

¼ cup semi sweet or milk chocolate chips for decorating

Directions

Preheat oven to 400 degrees

In a large non-stick pan, combine butter, pecans, brown sugar, corn syrup, salt and eggs.  Cook on stove top over medium-low heat just until thickened, about the consistency of pudding.  Remove from heat and set aside.

Unroll dough and using a 3 inch cookie cutter, cut out circles.  Gently fold about ¼ up on the edges.

Spoon 1 tbsp of the pecan mixture into each circle.

Place onto a parchment lined pan and bake 8 minutes or until the filling is just set.  Remove from oven and cool.

Place chocolate chips in a small Ziploc bag.  Microwave about 15 seconds or until melted.  Snip off a tiny corner of the baggie and drizzle chocolate over the cookies.  Cool until set.

 

PEANUT BUTTER BLOSSOMS

 PEANUT BUTTER BLOSSOMS

 

INGREDIENTS

1/2 cup Crisco® Butter Flavor All-Vegetable Shortening

1/2 cup Jif® Creamy Peanut Butter

1/2 cup firmly packed brown sugar

1/2 cup granulated sugar

1 large egg

2 tablespoons milk

1 teaspoon vanilla extract

1 3/4 cups All Purpose Flour

1 teaspoon baking soda

1/2 teaspoon salt

Sugar

48 foil-wrapped milk chocolate pieces, unwrapped

 

DIRECTIONS

HEAT the oven to 375°F.

CREAM together the shortening, peanut butter, brown sugar and 1/2 cup sugar. Add egg, milk and vanilla. Beat well.

STIR together flour, baking soda and salt. Add to creamed mixture. Beat on low speed until stiff dough forms.

SHAPE into 1-inch balls. Roll in sugar. Place 2 inches apart on ungreased cookie sheet.

BAKE 10 to 12 minutes or until golden brown.

TOP each cookie immediately with an unwrapped chocolate piece, pressing down firmly so that cookie cracks around edge. Remove from cookie sheets to cool.

 

PEANUT BUTTER FUDGE

Peanut Butter Fudge 2

 

INGREDIENTS

No-Stick Cooking Spray

3 cups sugar

1/2 cup butter

2/3 cup PET® Evaporated Milk

1 2/3 cups Jif® Creamy Peanut Butter

1 (7 oz.) jar marshmallow creme

1 teaspoon vanilla extract

 

DIRECTIONS

LINE 13 x 9-inch pan with aluminum foil; spray with no-stick cooking spray.

COMBINE sugar, butter and milk in large saucepan, stirring constantly on medium heat, until mixture comes to a boil. Reduce heat and simmer 5 minutes, stirring constantly. Remove from heat.

ADD peanut butter. Stir until well blended. Add marshmallow creme and vanilla. Beat until well blended. Spread in prepared pan. Cool. Cut into candy-sized pieces.

 

Cranberry Carrot Bread

Thanksgiving side dish recipe: Cranberry carrot bread

INGREDIENTS

Nonstick floured baking spray

1¼ cups all-purpose flour

1 cup whole wheat flour (such as King Arthur’s Whole Wheat White Flour)

¾ cup granulated sugar

1 teaspoon ground cinnamon

1 teaspoon baking powder

1 teaspoon baking soda

¼ teaspoon salt

½ cup applesauce

¼ cup skim milk

1 large egg

2 egg whites

2 tablespoons canola oil

1 tablespoon vanilla extract

2 cups shredded carrots

⅓ cup dried cranberries

⅓ cup pecans, chopped

FOR THE GLAZE

½ cup powdered sugar

3 tablespoons orange juice

 

DIRECTIONS

Preheat oven to 350 degrees. Spray a 9-by-5-inch loaf pan with baking spray and set aside.

In a large bowl, combine flours, sugar, cinnamon, baking powder, baking soda and salt.

In a separate bowl, combine the applesauce, milk, egg, egg whites, canola oil and vanilla. Add mixture, carrots, cranberries and pecans to flour mixture and gently combine until just moistened. Do not to over-mix (the batter will be thick). Pour batter into prepared loaf pan and bake for 50 to 55 minutes or until a wooden pick inserted in center comes out clean.

Combine the powdered sugar and juice and stir until smooth. Spread the glaze over the top of the bread while it is still warm. Allow the bread to cool in the pan on a wire rack for 20 minutes. Remove bread from pan and cool completely on wire rack.