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daintydimples -> CM Christmas Cookie Bake Off (12/9/2009 3:47:48 AM)
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Do you bake Christmas cookies over the holidays?
I do. Here's what I am making this year:
BRANDY BALLS
1 box vanilla wafers, crushed
3 tbsp. cocoa
1 1/2 c. finely chopped walnuts
4 1/2 tbsp. corn syrup
1/3 c. bourbon - brandy or other liquor
1 c. confectioners sugar (also extra for rolling balls)
Mix together wafer crumbs, cocoa, nuts and confectioners sugar. Add syrup and brandy (or whatever alcohol you are using. Mix well and form into balls. Roll balls in confectioners sugar. Finely chopped coconut may also be added if desired. Makes 50 to 60 balls.
You can use just about any liquor, grand manier for an orange flavor, frangelica for hazelnut, creme de menthe or peppermint snappes for mint. I am doing the cream de menthe this year. The kids will love making these, plus they make a wonderful gift.
They do need to set up for at least a week, so they should be made early.
ALMOND CRESCENTS
2 1/2 cups flour
1 cup butter at room temperature
3/4 cup confectioners sugar
1 teaspoon vanilla extract
1 1/2 teaspoons almond extract
1 cup ground almonds
confectioners sugar to roll cookies
Preheat oven to 350°F.
Beat butter until soft, gradually adding sugar until light and fluffy. Stir in extracts during the last minute.
Stir together flour and ground almonds. Pour into the batter and mix briefly to combine.
Shape the dough into logs and bend into a crescent shape, using approximately 1 tablespoon of dough for each.
Place onto an ungreased baking sheet and bake for 12 to 15 minutes. While still warm, roll gently in confectioners sugar.
PECAN SHORTBREAD BARS
1/2 cup butter at room temperature
1/2 cup confectioners sugar
1 teaspoon vanilla extract
2 cups flour stirred with 2 pinches of salt (less than 1/4 teaspoon)
1/2 cup finely chopped and toasted pecans
Preheat oven to 350°F.
Beat butter until soft, gradually adding sugar until light and fluffy. Stir in extract during the last minute.
Stir together flour and salt, then beat into butter mixture. Add nuts and beat until thoroughly blended and it forms a dough. On a work surface dusted with flour, pat the dough into a rectangle 1/2 thick, 4 inches wide, about 17 inches long. Use a knife to cut the rectangle into 2 strips (each 2" wide). Then cut each half into 17 one inch bars. use a spatula to transfer the bars to an ungreased cookie sheet, leaving one inch between the bars. Use a fork to prick each bar several times.
Bake the bars 20-25 minutes or until lightly colored. They should not brown, so do not overbake. Let the bars cool on the cookie sheet for one minute, then carefully transfer to wire racks to finish cooling
Enjoy !!.
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