(A takeoff of the chocolate thumbprint recipe from the last blog entry)
There's a holiday air to these nut-rich cookies with their gay tinted centers.
1/2 cup soft shortening (part butter)
1/4 cup brown sugar
1 egg yolk
1/2 teaspoon vanilla
1 cup sifted bread flour
1/4 teaspoon salt
Heat oven to 350º.
Mix well shortening, brown sugar, egg yolk, and vanilla.
Mix flour and salt and stir in.
Roll 1 teaspoon dough into balls.
Dip in slightly beaten egg white and roll in finely chopped nuts (about 3/4 cup) or granulated sugar.
Place on baking sheet and press thumb into center of each.
Bake 10-12 minutes.
Fill cooled thumbprints with tinted confectioner's sugar icing, candied cherries, or jelly.
Makes about 3 dozen
Showing posts with label Christmas. Show all posts
Showing posts with label Christmas. Show all posts
Wednesday, January 9, 2013
Tuesday, January 8, 2013
Chocolate Thumbprint Cookies
There's a holiday air to these nut-rich cookies with their gay tinted centers.
1/2 cup soft shortening (part butter)
1/2 cup sugar
1 egg yolk
1/2 teaspoon vanilla
1 square unsweetened chocolate (1 oz.), melted
1 cup sifted bread flour
1/4 teaspoon salt
Heat oven to 350º.
Mix well shortening, sugar, egg yolk, vanilla, and melted chocolate.
Mix flour and salt and stir in.
Roll 1 teaspoon dough into balls.
Dip in slightly beaten egg white and roll in finely chopped nuts (about 3/4 cup) or granulated sugar.
Place on baking sheet and press thumb into center of each.
Bake 10-12 minutes.
Fill cooled thumbprints with tinted confectioner's sugar icing, candied cherries, or jelly.
Makes about 3 dozen
1/2 cup soft shortening (part butter)
1/2 cup sugar
1 egg yolk
1/2 teaspoon vanilla
1 square unsweetened chocolate (1 oz.), melted
1 cup sifted bread flour
1/4 teaspoon salt
Heat oven to 350º.
Mix well shortening, sugar, egg yolk, vanilla, and melted chocolate.
Mix flour and salt and stir in.
Roll 1 teaspoon dough into balls.
Dip in slightly beaten egg white and roll in finely chopped nuts (about 3/4 cup) or granulated sugar.
Place on baking sheet and press thumb into center of each.
Bake 10-12 minutes.
Fill cooled thumbprints with tinted confectioner's sugar icing, candied cherries, or jelly.
Makes about 3 dozen
Monday, January 7, 2013
Chocolate Fruit Drops
Fruits and nuts and chocolate, too.
1/2 cup soft shortening
1 cup sugar
1 egg
2 squares unsweetened chocolate (2 oz.) melted and cooled
3/4 cup buttermilk or sour milk
1 teaspoon vanilla
1 3/4 cups sifted bread flour
1/2 teaspoon salt
1/2 teaspoon soda
1 cup chopped nuts
1 cup cut-up dates
1 cup cut candied cherries
Mix well the shortening, sugar and egg
Add chocolate
Stir in buttermilk and vanilla
Sift together and stir in flour, salt, and soda
Stir in nuts, dates and cherries
Chill
Heat oven to 375 degrees
Drop teaspoonfuls about 2 inches apart on an ungreased baking sheet
Bake 10-12 minutes, just until the light touch with finger leaves no imprint
Frost cool cookies
Makes 5-6 dozen
1/2 cup soft shortening
1 cup sugar
1 egg
2 squares unsweetened chocolate (2 oz.) melted and cooled
3/4 cup buttermilk or sour milk
1 teaspoon vanilla
1 3/4 cups sifted bread flour
1/2 teaspoon salt
1/2 teaspoon soda
1 cup chopped nuts
1 cup cut-up dates
1 cup cut candied cherries
Mix well the shortening, sugar and egg
Add chocolate
Stir in buttermilk and vanilla
Sift together and stir in flour, salt, and soda
Stir in nuts, dates and cherries
Chill
Heat oven to 375 degrees
Drop teaspoonfuls about 2 inches apart on an ungreased baking sheet
Bake 10-12 minutes, just until the light touch with finger leaves no imprint
Frost cool cookies
Makes 5-6 dozen
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