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Re: Christmas Cookies

PostPosted: Mon Dec 21, 2015 6:28 pm
by NCPaul
Coconut Macaroons

I liked this recipe very much with its use of large flake unsweetened coconut
http://food52.com/recipes/16667-alice-m ... -macaroons
Two teaspoons:
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Baked:
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Finished with dark chocolate:
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Re: Christmas Cookies

PostPosted: Tue Dec 22, 2015 3:16 pm
by wheels
Wow, lookin' good!

Phil

Re: Christmas Cookies

PostPosted: Thu Dec 22, 2016 10:57 pm
by NCPaul
Lebkuchen Bars
From Cook's Illustrated

4 T unsalted butter
4 T vegetable shortening
3 c AP flour
1 T cinnamon
1 t baking soda
1 t cardamom
3/4 t ginger
1/2 t salt
1 c sugar
1 c molasses
2 large eggs
Glaze
1 t lemon zest
1 T lemon juice
1 1/2 c confectioners' sugar
3 T milk

Bake at 325F in a 9 X 13 foil lined dish for 40 minutes.
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Re: Christmas Cookies

PostPosted: Thu Dec 22, 2016 11:07 pm
by NCPaul
Almond Cloud Cookies

From here: http://www.kingarthurflour.com/recipes/ ... ies-recipe

10 oz. almond paste
1 c sugar
2 lg egg whites
1/4 t almond extract
1/8 t bitter almond oil
confectioners' sugar

Bake tablespoons at 325 F for 20 minutes.

These are wonderful; crisp outer shell and a chewy center with intense almond flavor.

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Re: Christmas Cookies

PostPosted: Tue Dec 26, 2017 11:16 pm
by NCPaul
Two new ones this year:
Kolachkes (or kolacky, different names depending on place of origin)
1 c unsalted butter
8 oz. cream cheese
2 c flour
¼ t salt
¼ t baking powder
1 egg yolk
Cream cheese filling
4 oz. cream cheese
1 egg yolk
¼ c confectioners’ sugar
½ t vanilla extract
Powdered sugar to dust
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These cookies are rich without being sweet and can also be filled with walnuts or jam.

Re: Christmas Cookies

PostPosted: Tue Dec 26, 2017 11:17 pm
by NCPaul
The second new cookie is Classic Jammers from the book Dories Cookies by Dorie Greenspan. This is a book well worth having as she has a great number of interesting cookies and new variations to consider.
The recipe can be found here (and elsewhere):
https://www.thekitchn.com/recipe-dorie- ... ies-238118
One obstacle to making these is the right pan, I used a pan sold for small 2 inch cheesecakes the has removable bottoms like this
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A two inch round of sable dough is placed in the bottom, the streusel is pressed along the rim, then a small bit of jam is added to the center. After the cookies are baked and cooled, they are pressed out from the bottom. These three components allow for multiple variations to be easily made.
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The finished cookies can be seen on the left of the box and the kolachkes are on the right:
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Both of these cookies are best eaten warm or re-warmed. Who doesn’t like a warm cookie?

:D