Classic Eggnog

Ingredients

Serves 12

* 6 large eggs, separated
* 3/4 cup superfine sugar
* 2 cups whole milk
* 3 cups heavy cream, plus more for garnish
* 1/2 cup bourbon, preferably Maker's Mark
* 1/4 cup dark rum, preferably Mount Gay
* 1/4 cup Cognac, preferably Remy Martin Grand Cru
* Freshly grated nutmeg, for sprinkling

Directions

1. Beat yolks in a very large bowl until thick and pale. Slowly beat in sugar. Whisk in milk and 2 cups cream. Mix in bourbon, rum, and Cognac. Cover, and refrigerate for up to 1 day.
2. Just before serving, beat whites until stiff peaks form. Fold whites into eggnog. Whisk remaining 1 cup cream until stiff peaks form, and fold into eggnog. (Alternatively, you can fold half the whipped cream into eggnog, and top with remaining half.) Sprinkle with nutmeg.

Source: marthastewart.com

What's for Christmas -Traditional Roast Beef Dinner with Yorkshire Pudding and Port-Merlot Pan Sauce

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Traditional Roast Beef Dinner with Yorkshire Pudding and Port-Merlot Pan Sauce


This recipe featuring the top sirloin roast provides all the spirit of an elegant English Standing Prime Rib Roast dinner at a fraction of the cost.

Why Try? The top sirloin is a wonderful cut for roasting; the drippings will provide the essentials for a decadent reduced wine sauce and traditional Yorkshire pudding.

Foodie Byte: When selecting a top sirloin, select Choice or a higher grade designation like Certified Angus, Top Choice or even Prime. Aged or dry aged meat will positively affect the quality of the meal.

Roast Beef with Port Merlot Pan Sauce

Ingredients

1 boneless beef top sirloin roast (6 -7 pounds)
As needed kosher salt and freshly ground black pepper
1 ounce olive oil
6 to 8 garlic cloves
2 cups Merlot, dry
2 cups beef broth, low sodium
2/3 cup Port wine
2 tablespoons butter

Preparation

Preheat oven to 250°F.

Trim meat of any heavy fat cover in excess of 3/8 inch and any visible cartilage on bottom of roast. Some fat is essential for self basting the roast as it cooks.

Season all sides of roast with salt and pepper.

On the stove top, heat heavy iron Dutch oven or deep skillet, add olive oil and garlic.

Brown all sides of beef roast approximately 4 to 5 minutes on each side.

Place roast in pot in oven. When internal temperature reaches 110°F (approximately 60to 80 minutes), turn oven up to 500°F and continue until internal temperature reaches 130°F. This will provide a medium rare product with a nicely browned exterior and take up to 15 additional minutes .

Remove roast from oven, transfer to a tray and allow to rest for approximately 20 minutes. While roast rests, a pan sauce and Yorkshire pudding can be prepared.

Pour off and spoon all excess fat from the pan. Reserve hot for Yorkshire pudding.

Heat pan with remaining juices on medium-high heat, add merlot and reduce by half. Add stock and port. Scrape all browned fond from the bottom and sides of the pan. Reduce to about one cup. Strain and remove garlic. Add butter and serve.


Yorkshire Pudding

This indulgent staple on the British holiday table is served fresh from the oven, crispy on the outside and soft on the inside.

Why Try? Yorkshire pudding is perfect for ‘sopping up’ a roast beef’s natural juices and reduced wine pan sauce.

Foodie Byte: Modest variations can be made to the traditional recipe; try adding 1/2 cup of finely shredded cheddar cheese or Stilton Cheese and 1/4 cup of minced fresh chives. Once the pudding goes into the oven, there is ample time to finish cooking fresh vegetables, dish up potatoes, make the reduced wine pan sauce and slice the beef. It’s a nice touch to seat and serve the family or guests and then pass the Yorkshire pudding hot and fresh out of the oven.

Ingredients

1 3/4 cups flour
3/4 teaspoon salt
1 1/2 cups milk
3 eggs, room temperature
3/4 cup beef fat rendered from roast

Preparation

Preheat oven to 500°F.

In a mixing bowl combine flour, salt, and milk. Blend with a wire whisk.

Add eggs and blend well. Scrape sides and bottom of bowl with a rubber spatula and continue to whip until batter is smooth.

Let batter sit at room temperature for an hour.

Preheat large muffin tins or 3/4 cup glass baking cups in oven with 1 1/2 tablespoon of beef fat in each tin or cup.

Pour approximately 1/3 cup of batter into each cup.

Bake in 500°F oven for approxiimately 20 to 25 minutes until puddings rise well above level of tins or cups and begin to brown on tops and edges. Reduce heat to 350°F and bake an additional 10 to 15 minutes.

Serve immediately.


Fontina Scalloped Potaoes

Ingredients

2 tablespoons unsalted butter
1 medium onion, minced
2 medium garlic cloves, minced or pressed through a garlic press
1 tablespoon fresh thyme leaves, chopped
1 1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 1/2 pounds (about 5 medium) russet potatoes, peeled and sliced ⅛-thick
1 cup low-sodium chicken broth
1 cup heavy cream
4 ounces Fontina cheese, shredded (1 cup)

Preparation

Preheat oven to 425°F.

Melt the butter in a Dutch oven over medium-high heat. When the foaming subsides, add the onion and cook, stirring occasionally, until soft and lightly browned, about 4 minutes.

Add garlic, thyme, salt and pepper. Cook for about 30 seconds.

Add potatoes, broth and cream and heat to simmer. Cover, reduce heat to medium-low, and simmer until the potatoes are almost tender (a paring knife can be slipped into and out of a potato slice with some resistence), about 10 minutes.

Transfer the mixture to an 8-inch square baking dish. Sprinkle evenly with cheese. Bake until the cream is bubbling around the edges and the top is golden brown, about 15 minutes.

Cool before serving.



Green Peas Duet

Ingredients

2 pounds frozen green peas
1 1/2 pounds sugar snap peas
1 tablespoon good olive oil
1 tablespoon butter
Kosher salt
Freshly ground black pepper

Preparation

Warm olive oil and butter in a large pan over medium-high heat and add the peas.
Add kosher salt and pepper to taste.
Cook for 10 minutes or until crisp, tossing occasionally.
Serve hot.


Fabulous Flourless Chocolate Cake

The famous rich and decadent chocolate cake named for its missing ingredient. Dense, moist and super-chocolatey.

Why try? This recipe calls for only a few ingredients—chocolate, eggs, butter, sugar and the optional black coffee—and the results are a chocoholic’s dream come true.

Foodie Byte: Although the cake may not appear to be done, remove it from the oven when an instant-read thermometer registers 140°F It will continue to firm up as it cools.

Ingredients

8 large eggs, cold
1 pound high quality bitter sweet chocolate, chopped coarse
1 pound high quality semi-sweet chocolate, chopped coarse
16 tablespoons (2 sticks) butter, unsalted, cut into 16 pieces
1/4 cup strong black coffee or liqueur (optional)
Confectioners' sugar or unsweeted cocoa for dusting the cake (optional)

Preparation

Position oven rack to the lower-middle part of the oven and heat oven to 325°F.

Line to bottom of an 8-inch springform pan with parchment paper or waxed paper and grease the sides of the pan.

Beat eggs in a bowl of a standing mixer at high speed until the volume doubles, about 5 minutes.

Meanwhile, melt the chocolate and butter (adding the coffee, if using) in a large heatproof bowl set over a pan of almost-simmering water until smooth and very warm (about 115 degrees on a instant-read thermometer), stirring once or twice. Fold a third of the egg foam into the chocolate mixture using a large rubber spatula until only a few streaks of egg are visible; fold in half of the remaining foam, then the last of the foam, until the mixture is totally incorporated.

Scrape the batter into the prepared springform pan and smooth the surface with a rubber spatula. Set the roasting pan on the oven rack and pour in enough boiling water to come about halfway up the sides of the springform pan. Bake until the cake has risen slightly, the edges are just beginning to set, a thin glazed crust has formed on the surface, and an instant-read thermometer inserted halfway into the center reads 140°F, 22 to 25 minutes.

Cover and refrigerate overnight.


Source: The Food Channel

Tis the Season - Christmas Cookies (Part Tres)

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Rugelach:

Rugelach aren't really Christmas cookies, they are Channukah cookies but what the heck. My aunt used to make boatloads of these every Christmas and give them out as gifts. They remind me of my childhood and I love em.

1/2 lb. butter, softened at room temperature
8 oz. cream cheese, softened at room temperature
2 cups flour
1/2 cup sugar
1/2 cup raisin
1 teaspoon cinnamon
1 cup chopped nuts (I used walnuts)

Cream butter and cream cheese. Add flour gradually and knead. Refrigerate dough one hour to firm. Combine sugar, raisins, cinnamon and nuts for filling. Roll out half the dough about 1/4 inch thick in a circle on floured surface. Cut in 16 wedges (like a pizza). Sprinkle with half the filling mixture. (Tip: move the chunky bits toward the outside edge.) Roll up from the wide end. Sprinkle with additional sugar. Bake on ungreased cookie sheet at 350 degrees for 15-18 minutes. Remove immediately to cooling rack. Repeat with remaining dough and filling.

Filling variations:

Apricot Preserves
Cherry Preserves
Pineapple Preserves
Prune Filling (Lekvar) it's like having a mini-prune danish
Chocolate (wrap chunks of milk or dark chocolate in the dough)
Raspberry Jam
also try Sweetened Marscapone or Sweetened Pot Cheese as a filling along with a smidge of preserves (ex: Pineapple Cheese Rugelach, Cherry Cheese, etc.)


Rum Balls

You can substitute gingerbread cookies or shortbread for the chocolate wafers
Chop the pecans by hand. Using a food processor will only leave you with a pile of messy nut paste and not give you the nutty texture you desire. Enjoy and Have a Boozy Christmas *hic-cup* scuse mi!!

1 1/2 c pecans
1 1/4 c chocolate wafer cookies
1/2 c powdered sugar
1/4 t cinnamon
2 T cocoa powder
2 T corn syrup
1/4 c amber rum

+ powdered sugar, grated coconut and sweetened cocoa powder

1. Toast the pecans in a 350 degree oven until fragrant (about 10 minutes). Let cool and then chop finely. While pecans are toasting, crush chocolate wafers until fine.

2. In a large bowl, combine crushed pecans, crushed cookies, powdered sugar, cinnamon, and cocoa and stir until well mixed. Add in the rum and corn syrup and mix well. Chill for at least 1 hour.

3. Roll 1 teaspoon of the mixture into balls and roll in your choice of powdered sugar, grated coconut or cocoa powder.

Makes 28 balls...so go ahead and double the recipe!


Thumbprint Cookies

Makes about 20
2/3 cup unsalted butter, at room temperature
1/3 cup granulated sugar
2 large egg yolks
1 teaspoon vanilla extract
1/2 teaspoon salt
1-1/2 cups all-purpose flour
2 large egg whites
3/4 cup finely chopped nuts of choice
1/3 cup jam (any flavor)

Preheat oven to 350 F. Line baking sheets with parchment paper or a non-stick baking mat. In a large bowl, beat together butter and sugar until light and fluffy. Beat in egg yolks, vanilla extract and salt. Gradually stir in flour. Form dough into 1-inch diameter balls. Dip in lightly beaten egg whites, then roll in nuts. Place 1 inch apart on prepared cookie sheets. Press down center of each with thumb. Bake for 16 to 18 minutes, or until golden brown. Cool on baking sheet for 5 minutes, then remove to a wire rack to cool completely. Just before serving, fill centers of cookies with jam. Or, fill centers with 1/2 teaspoon of jam before baking.


Santa's Whiskers

Yield: 8 dozen cookies


1 cup Butter, softened
1/2 cup sugar
1/2 cup powdered sugar
1 egg
1 teaspoon vanilla
2 1/4 cups all-purpose flour
1 1/2 cups red and/or green candied cherries, chopped
1 tablespoon all-purpose flour
1 cup coarsely chopped pecans
3 cups sweetened flaked coconut


Combine butter, sugar, powdered sugar, egg and vanilla in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add 2 1/4 cups flour. Continue beating until well mixed.

Combine cherries and 1 tablespoon flour in small bowl; toss to coat. Stir cherry mixture and pecans into dough.

Shape dough into 3 (10x1 1/2-inch) logs on plastic food wrap. Roll each in 1 cup coconut. Wrap tightly. Refrigerate until firm (1 hour or overnight).

Heat oven to 350°F. Cut logs into 1/4-inch slices with sharp knife. Place 1 inch apart onto ungreased cookie sheets. Bake for 10 to 13 minutes or until edges are very lightly browned.


Russian Teacakes/Mexican Wedding Cakes/Swedish Tea Cake

This favorite holiday cookie is known by many different names around the world, such as Mexican Wedding Cakes, Russian Teacakes, Swedish Tea Cakes, Italian Butter Nut, Southern Pecan Butterball, Snowdrop, Viennese Sugar Ball, Sand Tarts, and Snowball. Butterballs.

They always contain finely chopped nuts and are twice rolled in powdered sugar.

I N G R E D I E N T S
1 cup (2 sticks) butter, room temperature
2 cups powdered sugar, divided
2 teaspoons vanilla extract
2 cups all purpose flour
1 cup pecans, toasted, coarsely ground
1/8 teaspoon ground cinnamon


I N S T R U C T I O N S
Preheat oven to 350 degrees

Beat butter in large bowl using an electric mixer until light and fluffy. Add 1/2 cup powdered sugar and vanilla; beat until well blended. Beat in flour, then pecans. Divide dough in half; form each half into ball. Wrap separately in plastic; chill until cold, about 30 minutes.

Whisk remaining 1 1/2 cups powdered sugar and cinnamon in pie dish to blend. Set cinnamon sugar aside.

Working with half of chilled dough, roll dough by 2 teaspoonfuls between palms into balls. Arrange balls on heavy large baking sheet, spacing 1/2 inch apart. Bake cookies until golden brown on bottom and just pale golden on top, about 18 minutes. Cool cookies 5 minutes on baking sheet. Gently toss warm cookies in cinnamon sugar to coat completely. Transfer coated cookies to rack and cool completely. Repeat procedure with remaining half of dough. (Cookies can be prepared 2 days ahead. Store airtight at room temperature; reserve remaining cinnamon sugar.)

Sift remaining cinnamon sugar over cookies and serve.


Snowflake Sugar Cookies

This recipe is GREAT when using complex cookie cutters. The dough holds its' shape and won't spread during baking. Make sure you let your oven preheat for at least 1/2 hour before baking these or any other cookies.

6 cups flour
3 tsp. baking powder
2 cups butter
2 cups sugar
2 eggs
2 tsp. vanilla extract or desired flavoring (I like almond myself)
1 tsp. salt

Cream butter and sugar until light and fluffy. Add eggs and vanilla. Mix well. Mix dry ingredients and add a little at a time to butter mixture. Mix until flour is completely incorporated and the dough comes together.

Chill for 1 to 2 hours (or see Hint below)

Roll to desired thickness and cut into desired shapes. Bake on ungreased baking sheet at 350
degrees for 8 to 10 minutes or until just beginning to turn brown around the edges. This recipe
can make up to 5-dozen 3” cookies.
HINT: Rolling Out Dough Without the Mess -- Rather than wait for your cookie dough to
chill, take the freshly made dough and place a glob between two sheets of parchment paper.
Roll it out to the desired thickness then place the dough and paper on a cookie sheet and pop it into the refrigerator. Continue rolling out your dough between sheets of paper until you have used it all. By the time you are finished, the first batch will be completely chilled and ready to cut. Reroll leftover dough and repeat the process! An added bonus is that you are not adding any additional flour to your cookies.

Royal Icing for Snowflake Cookies

Ingredients:
3 egg whites, at room temperature
4 cups powdered sugar
1/2 tsp cream of tartar
food coloring (optional)
Preparation:
1. Make sure the egg whites are at room temperature before beginning.

2. In the clean, dry bowl of a stand mixer, place the egg whites, powdered sugar, and cream of tartar. Using the whisk attachment, beat all together on low speed until combined. You can use a hand mixer if you desire, but it will likely take longer for the icing to reach the right consistency.

3. Stop the mixer and scrape down the sides of the bowl. Restart the mixer and beat the mixture on medium speed until very thick, shiny, stiff and white. This should take about 7-10 minutes.

4. Check the texture to ensure that it is suitable for your needs. If you require a stiffer icing, add a little more powdered sugar at this point.

5. If you want to dye your icing just one color, you can add a few drops of food coloring into the bowl and mix it for a few seconds until the coloring is evenly distributed. If you want to make several different colors, divide the icing into several different bowls and stir in the food coloring by hand.

6. Royal icing dries to a very hard consistency, and it will begin setting as soon as it is made. To prevent the icing from getting hard before you use it, thoroughly wet a paper towel and place it over the top of the icing in the bowl. It is very important to keep the icing covered! Likewise, if you are using a pastry bag and piping tips with the icing, twist the back end of the bag tightly, and wrap a wet paper towel around the tip when not in use so the icing will not dry in the tip.

7. Depending on the temperature, humidity, and amount of icing used, royal icing should harden within 15-60 minutes of application. Do not refrigerate products with hardened royal icing, as the icing can become soft and sticky.


For the Snowflake Cookies I skipped the food coloring and sprinkled the iced cookies with Blue Sparkling Sugar by Wilton I used the green one too (see the photo with The Mexican Wedding Cakes recipe) and then piped add'l royal icing on top in a snowflake design (see photo above) Let finished cookies sit for at least 20 minutes to let the icing harden...I'm sure something equivalent to the Sparkling sugar is available at most supermarkets...


Source: joyofbaking.com
christmas-cookies.com
foodnetwork.com

Tis the Season - Christmas Cookies (Part Deaux) - Shortbread

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Chai Shortbread

A combination of cardamom, cinnamon, cloves, and black pepper gives these cookies a taste reminiscent of Indian spiced tea. The fine texture of powdered sugar helps them retain the characteristic shortbread crunch.

Yield
3 dozen (serving size: 1 cookie)

Ingredients

1 1/2 cups all-purpose flour (about 6 3/4 ounces)
1/8 teaspoon salt
1/8 teaspoon ground cardamom
1/8 teaspoon ground cinnamon
Dash of ground cloves
Dash of freshly ground black pepper
3/4 cup powdered sugar
10 tablespoon butter, softened
1 tablespoon ice water

Preparation

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients (through pepper), stirring well with a whisk. Place sugar and butter in a medium bowl; beat with a mixer at medium speed until light and fluffy. Gradually add flour mixture to butter mixture, beating at low speed just until combined (mixture will appear crumbly). Sprinkle dough with 1 tablespoon ice water; toss with a fork. Divide dough in half. Shape dough into 2 (6-inch-long) logs; wrap each log in plastic wrap. Chill 1 hour or until very firm.

Preheat oven to 375°.

Unwrap dough logs. Carefully cut each log into 18 slices using a serrated knife. Place dough circles 2 inches apart on baking sheets lined with parchment paper. Bake at 375° for 10 minutes. Cool on pans 5 minutes. Remove cookies from pans; cool completely on wire racks.


Raspberry Shortbread Sandwiches

Reminiscent of a Linzer torte, these raspberry jam-filled shortbread cookies are a beautiful addition to any holiday cookie tray. The ingredient list is short and the process is simple. Make the cookies in advance and freeze without the jam. Assemble just before serving.

Notes: Use a sharp knife, a 1/2-inch cookie cutter, or the narrow end of a 1/2-inch plain pastry tip to cut holes out of half the cookies before baking. These cookies are best eaten the day they are filled, but you can store cooled, unfilled cookies airtight at room temperature up to 3 days; freeze to store longer.

Yield
Makes about 20 sandwich cookies

Ingredients

1 cup (1/2 lb.) butter, at room temperature
1/2 cup granulated sugar
1 teaspoon vanilla
2 1/2 cups all-purpose flour
1/8 teaspoon salt
1/2 cup raspberry jam
About 1/3 cup powdered sugar

Preparation

1. In a bowl, with a mixer on medium speed, beat butter, granulated sugar, and vanilla until smooth. Add flour and salt and mix on low speed until dough comes together in a ball. Transfer to a lightly floured surface.

2. Divide dough in half. With a lightly floured rolling pin, roll each portion to about 1/8 inch thick. With a floured 2- to 3-inch round or star-shaped cutter, cut out cookies. If desired, cut a 1/2-inch circle out of the center of half of the cookies to make a window for the jam filling (see notes). Place cookies 1 inch apart on buttered 12- by 15-inch baking sheets. Gather excess dough into a ball, reroll, and cut out remaining cookies.

3. Bake in a 325° regular or 300° convection oven until edges are just beginning to brown, 10 to 12 minutes. If baking more than one sheet at a time in one oven, switch positions halfway through baking. Transfer cookies to racks to cool completely.

4. Spread the flat side of each of half the cookies (those without holes) with about 1/2 tablespoon jam. Top each with a remaining cookie (with a hole), flat side toward filling. Sprinkle tops of cookies evenly with powdered sugar.


Scottish Shortbread

With just four ingredients, these buttery-rich shortbread cookies can be made in the food processor or with a handheld mixer. Since they're baked in pans rather than free form, shaping the cookies is a snap too. Shortbread doesn't get any easier.

Prep and Cook Time: about 1 hour. Notes: Store these rich shortbread wedges airtight for up to 1 week.

Yield
Makes 24 cookies

Ingredients

1 cup (1/2 lb.) butter, at room temperature
1/2 cup plus 2 tablespoons sugar
6 tablespoons cornstarch
2 1/2 cups all-purpose flour

Preparation

1. In a food processor, whirl butter, 1/2 cup sugar, cornstarch, and flour together until smooth. Or, in a bowl, with an electric mixer on medium speed, beat butter, 1/2 cup sugar, and cornstarch until smooth; stir in flour until mixture is no longer crumbly and starts to come together in a ball.

2. Press dough evenly into two 9-inch round pans with removable rims. Press edges of dough with fork tines to make a ridge pattern. Then, with fork tines, pierce dough all over in parallel lines 1 inch apart.

3. Bake shortbread in a 300° oven until firm to touch and golden at edges, about 45 minutes. Sprinkle while hot with remaining 2 tablespoons sugar, then let cool 10 minutes.

4. Remove pan rims from warm shortbread. Cut each round into 12 wedges. Cool completely on pan bottoms on racks.


Dark Chocolate-Espresso Shortbread

Who knew that adding cocoa powder and instant coffee to shortbread dough would produce such a deep dark chocolate treat? The easy dough is shaped in a circle that's scored and cut into triangles and then dipped in white and dark chocolate.

Edges tipped with unsweetened chocolate and white chocolate enhance the coffee flavor in these cookies.

Prep: 33 min.; Cook: 23 min.

Yield
1 1/2 to 2 dozen

Ingredients

1 1/4 cups all-purpose flour
1/4 cup cornstarch
1/4 cup unsweetened cocoa
1 teaspoon instant espresso powder or instant coffee powder (we tested with Café Bustello)
1/4 teaspoon salt
1 cup unsalted butter, softened
1 cup powdered sugar
3 ounces white chocolate baking bar (we tested with Ghirardelli)
3 ounces unsweetened chocolate baking bars

Preparation

Combine first 5 ingredients in a medium bowl; set aside.

Beat butter at medium speed with an electric mixer until fluffy; gradually add powdered sugar, beating well. Stir in dry ingredients; beat just until blended.

Line 2 baking sheets with parchment paper. Divide dough into 3 equal portions. Place 2 portions on opposite ends of 1 baking sheet. Place remaining portion on second baking sheet.

Cover dough portions with plastic wrap; gently press or roll each portion of dough into a 5 1/2" circle. Lightly score each round with a sharp knife into 6 or 8 wedges.

Bake rounds at 325° for 23 minutes or until shortbread feels firm to the touch. Gently score each round again with a sharp knife. Slide parchment from baking sheets onto wire racks. Let shortbread cool completely on parchment. Cut shortbread into wedges along scored lines.

Melt chocolate baking bars separately in small bowls in the microwave according to package directions. Partially dip wide end of each shortbread wedge in unsweetened chocolate. Place on a wax paper-lined jelly-roll pan, and freeze briefly to set chocolate. Then partially dip other half of wide end of each wedge in white chocolate. Freeze briefly to set white chocolate.


Chocolate-Dipped Hazelnut Shortbread Hearts

Instead of the traditional triangle or square shape, this easy shortbread dough is rolled and cut into heart shapes and then dipped in chocolate and nuts. It also looks spectacular cut into stars or trees with edges dipped in white chocolate and rolled in nuts or sprinkles.

You can make the dough ahead, wrap it well with plastic wrap, and freeze up to four months. Thaw in refrigerator overnight before cutting and baking.

Prep: 30 minutes; Chill: 2 hours 15 minutes; Bake: 12 minutes.

Yield
Makes 2 1/2 dozen (2 1/2-inch) cookies

Ingredients
1/2 cup chopped hazelnuts, peeled and lightly toasted, plus extra for sprinkling, if desired*
1/2 cup sugar
1 cup all-purpose flour
1/4 cup cornstarch
1/4 teaspoon kosher salt
8 tablespoons unsalted butter, cut into pieces
1/2 teaspoon vanilla extract
1 large egg yolk
10 ounce dark chocolate, finely chopped
Preparation

1. Process 1/2 cup toasted chopped hazelnuts and next 4 ingredients in a food processor until nuts are finely ground. Add butter, vanilla, and egg yolk; pulse until butter is cut in evenly and mixture starts to come together, scraping down sides of machine once or twice. (Dough will be very crumbly and may not come together fully until kneaded.)

2. Remove dough from processor, and knead lightly 2 or 3 times. Flatten into a disc, wrap with plastic wrap, and chill at least 2 hours or up to 3 days. Remove from refrigerator 10 minutes prior to rolling.

3. Preheat oven to 350°. Roll dough to 1/4-inch thickness on a lightly floured surface. Cut heart shapes with a 2 1/2-inch cookie cutter, and place on a parchment paper-lined baking sheet. Gather and reroll dough scraps, and cut again.

4. Bake 10 to 12 minutes or just until edges turn light golden brown. Remove from oven, transfer cookies to a wire rack, and cool completely.

5. Melt chocolate in a double boiler over low heat, stirring often, or in a microwave at HIGH 1 1/2 to 2 minutes, stirring every 30 seconds. Cool slightly. Dip half of each cookie into melted chocolate, and place on parchment paper-lined baking sheet. Sprinkle with chopped hazelnuts, if desired, and chill about 15 minutes or just until chocolate sets. Remove from refrigerator, and store in a single layer in an airtight container up to 2 days.

*To peel hazelnuts, roast at 350° for 6 to 8 minutes, and rub in a towel while warm to remove skins.


Lemon-Chamomile Shortbread

A little bit of loose tea and some freshly grated lemon zest cut the richness of traditional shortbread. Baked in a 9-inch pan, this small-batch cookie recipe is perfect for times when you crave a little shortbread but don't want to be baking all day.

Yield
Makes 18 cookies

Ingredients

1 cup (2 sticks) unsalted butter
1/2 cup sugar
1/4 teaspoon salt
Grated zest from 1 lemon
1 teaspoon loose chamomile tea
2 1/4 cups all-purpose flour

Preparation

Heat oven to 325° F. Combine the butter, sugar, and salt in a mixer and beat until light and fluffy. Blend in the lemon zest, loose tea, and flour until smooth. Press into an 8-inch square cake pan. Bake 30 minutes or just until the shortbread begins to turn golden. Cut into 9 squares, then cut each square into 2 triangles. Cool completely on a wire rack. Remove the shortbread cookies from the pan.

Source: Cooking Light

Retro Food - Swedish Meatballs

Swedish Meatballs

Ingredients

2 lbs ground beef or ground beef/ground pork mix
2 slices white sandwich bread
1/2 cup milk
1/4 cup breadcrumbs
2 cloves garlic, minced
2 eggs
1/4 teaspoon allspice
1/8 teaspoon nutmeg
salt
white pepper


for the sauce:

3 cups pork or chicken stock
1 cup milk or heavy cream
1/3 cup flour
1/2 cup defrosted frozen spinach
3 tablespoons butter
1/4 teaspoon allspice
1/8 teaspoon nutmeg
salt
white pepper


to serve:

lingonberry preserves
1 lb egg noodles, cooked to package instructions or boiled small red potatoes


Directions:

Tear the bread into small pieces place in a small pan and top with milk. Allow to soak 2 minutes over low heat or until the milk is full absorbed by the bread. Combine the milk-soaked bread with the rest of the meatball ingredients in a large bowl. Then follow these directions to make mini meatballs or simply roll 1 tablespoon's worth of the meat mixture into balls and broil, turning once until they are cooked through.

Meanwhile, in a heavy saucepan, melt the butter. Whisk in the flour and spices then the milk and broth. Bring to boil then add spinach and reduce heat and simmer until slightly thickened, about 3-5 minutes. Add the meatballs and cook for an additional 5 minutes.

Serve over noodles or with boiled red potatoes for a meal or with toothpicks as an appetizer.


Yield: 6-8 meal sized servings or 10-15 appetizer sized servings

Prosciutto wrapped scallops with tomato salsa and cheese

Prosciutto wrapped scallops with tomato salsa and cheese


Ingredients:

As many scallops as you feel you need. (These are sea scallops, fresh, so four per person was more than enough)
Mixed greens
Tomatoes
Balsamic Vinegar (or buy a Vinaigrette)
Extra Virgin Olive Oil
Fresh Parmesan cheese
Salt, Pepper, Basil, Garlic
Thinly sliced Prosciutto

Instructions:

Mix together a 'salsa" by blending the tomatoes, olive oil, basil, garlic, salt and pepper to taste.
Clean the scallops and then wrap them snuggly in a piece or two of prosciutto
Pour the salsa in and over the proscuitto wrap
Sprinkle some freshly grated Parmesan cheese on top
Cook on 350 for about 20 minutes (the prosciutto will help save you from over cooking but all ovens are different)

Serve over a bed of mixed greens with your vinaigrette (mix vinegar, oil, and seasonings to taste if you're making your own)

Yum!

Tis the Season - Christmas Cookies (Part One)

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White Chocolate Almond Biscotti

1/2 lb butter
1/2 cup brown sugar, packed
2 cups flour, sifted
1 cup blanched whole almonds
1 tsp baking powder
1/8 tsp salt
2 cups all-purpose flour
3/4 cup sugar
3 large eggs
1 tsp pure vanilla extract
1/2 tsp pure almond extract

Preheat oven to 350 degrees F (180 degrees C). Toast almonds for 8-10
minutes or until lightly browned and fragrant. Let cool and then chop coarsely. Set aside.
Reduce oven temperature to 300 degrees F (150 degrees C) and line a baking
sheet with parchment paper.
In a small bowl, lightly beat the eggs and extracts together. Set aside.
In the bowl of your electric mixer (or with a hand mixer) combine the flour,
sugar, baking powder and salt. Beat until blended (about 30 seconds).
Gradually add the egg mixture and beat until a dough forms, adding almonds
about halfway through.
With floured hands divide dough in half. On a lightly floured surface roll each
half of dough into a log about 10 inches (25 cm) long and 2 inches (5 cm) wide.
Transfer logs to the prepared baking sheet, spacing the logs about 3 inches
(7.5 cm) apart, and bake for 35-40 minutes, or until firm to the touch (logs will
spread during baking). Remove from oven and let cool on a wire rack for
about 10 minutes.
Transfer logs to a cutting board and, using a serrated knife, cut log into slices
1/2 inch (1.25 cm) thick on the diagonal. Arrange evenly on baking sheet.
Bake 10 minutes, turn slices over, and bake another 10 minutes or until firm to the touch. Remove from oven and let cool.
Store in an airtight container.


Prep Time: 45 mins
Total Time: 2 hours 30 mins
Makes: 40 biscotti
Source: Joy of Baking


Candy Cane Cookies

1 cup butter or margarine, softened
1/2 cup milk
2 cups flour, sifted
1 tsp baking powder
1/4 tsp salt
3 1/2 cups all-purpose flour
1 cup sugar
1 large egg
1 tsp vanilla
1 tsp peppermint extract
1/2 tsp red food colouring
2 tbsp candy canes
2 tbsp sugar

Stir together 1 cup sugar, the butter, milk, vanilla, peppermint extract and egg
in large bowl. Stir in flour, baking powder and salt. Divide dough in half. Stir
food color into 1 half. Cover and refrigerate at least 4 hours.
Stir together peppermint candy and 2 tablespoon sugar; set aside.
For each candy cane, shape 1 rounded teaspoon dough from each half into 4-
inch rope by rolling back and forth on floured surface. Place 1 red and white
rope side by side; press together lightly and twist. Place on ungreased cookie
sheet; curve top of cookie down to form handle of cane.
Bake in 375F oven for 9 to 12 minutes or until set and very light brown.
Immediately sprinkle candy mixture over cookies. Remove from cookie sheet
to wire rack. Cool completely, about 30 minutes.

Prep Time: 40 mins
Total Time: 6 hours
Makes: 4 1/2 dozen cookies
Source: Betty Crocker


Brown Sugar Shortbread

1/2 lb butter
1/2 cup brown sugar, packed
2 cups flour, sifted

Cream the butter and sugar together in a bowl. Gradually add in the flour.
Knead by hand for 20 minutes or until well mixed.
Divide dough into 2 batches. Place each batch on wax paper and form dough
into long rolls. Wrap each roll in wax paper.
Put wrapped and rolled dough into fridge until hard (~ 1 hour).
Slice rolls into 1/2-inch thick cookies. Place cookies on ungreased cookie
sheet and place in middle oven rack on 350F for 10-12 minutes.

Prep Time: 30 mins
Total Time: 2 hours
Makes: 3 dozen small cookies
Source: Family recipe


Ginger Cookies

1/2 lb butter
1 1/2 cups shortening
4 1/2 cups flour
1/2 cup molasses
4 tsp baking soda
1/4 tsp salt
2 cups sugar
2 large eggs
1 1/2 tsp ground cinnamon
1 tsp ground cloves
3/4 cup sugar for dusting

In a medium bowl, stir together flour, ginger, baking soda, cinnamon, cloves,
and salt; set aside.
In a large mixing bowl, beat shortening with an electric mixer on low speed for
30 seconds. Add 2 cups of sugar. Beat until combined.
Beat in egg and molasses. Beat in as much of the flour mixture as you can
with the mixer. Stir in remaining flour mixture by hand.
Shape dough into 1-inch balls and roll each in remaining sugar. Place 1 1/2
inches apart on an ungreased cookie sheet.
Bake at 350F for 11-13 minutes or until bottoms are lightly browned and tops
are puffed. Do not overbake!
Cool on cookie sheet for 1 minute. Transfer to wire rack to let cool.



Prep Time: 20 mins
Baking Time: 11-13 mins per sheet
Makes: 50 2-inch cookies
Source: Better Homes and Gardens New Cookbook


Hello Dolly Bars

These bar cookies are also known as seven-layer bars. They can create a sticky mess in the pan, so it's crucial to line it with parchment paper. Because the milk needs to seep into the graham cracker crumbs, don't pack the crumbs too tightly in the bottom of the pan.

Yield
24 servings (serving size: 1 bar)

Ingredients
1 1/2 cups graham cracker crumbs (about 9 cookie sheets)
2 tablespoons butter, melted
1 tablespoon water
1/3 cup semisweet chocolate chips
1/3 cup butterscotch morsels
2/3 cup flaked sweetened coconut
1/4 cup chopped pecans, toasted
1 (15-ounce) can fat-free sweetened condensed milk
Preparation

Preheat oven to 350°.

Line the bottom and sides of a 9-inch square baking pan with parchment paper; cut off excess parchment paper around top edge of pan.

Place crumbs in a medium bowl. Drizzle with butter and 1 tablespoon water; toss with a fork until moist. Gently pat mixture into an even layer in pan (do not press firmly). Sprinkle chips and morsels over crumb mixture. Top evenly with coconut and pecans. Drizzle milk evenly over top. Bake at 350° for 25 minutes or until lightly browned and bubbly around edges. Cool completely on wire rack.


Black and White Striped Cookies

Cutting and stacking the dough creates alternating stripes of vanilla and chocolate pieces. For pinwheel variation, stack the two (12 x 8-inch) dough rectangles on top of each other, and roll up into a 12-inch-long cylinder as if you're making cinnamon rolls. Chill the roll before slicing.

Yield
3 dozen (serving size: 1 cookie)

Ingredients
Vanilla dough:
1 1/4 cups all-purpose flour (about 5 1/2 ounces)
1/8 teaspoon salt
1/2 cup powdered sugar
1/4 cup butter, softened
1 large egg yolk
1 1/2 teaspoons vanilla extract
2 tablespoons ice water

Chocolate dough:
3/4 cup all-purpose flour (about 3 1/3 ounces)
1/3 cup unsweetened cocoa
1/8 teaspoon salt
1 cup powdered sugar
1/4 cup butter, softened
1 large egg yolk
1/2 teaspoon vanilla extract
2 tablespoons ice water
Preparation

To prepare vanilla dough, lightly spoon 1 1/4 cups flour into dry measuring cups; level with a knife. Combine 1 1/4 cups flour and 1/8 teaspoon salt, stirring well with a whisk. Place 1/2 cup sugar, 1/4 cup butter, and 1 egg yolk in a medium bowl; beat with a mixer at medium speed until smooth. Beat in 1 1/2 teaspoons vanilla. Gradually add flour mixture to butter mixture, beating at low speed just until combined. Sprinkle 2 tablespoons ice water over surface of dough; beat just until moist. (Dough will be slightly crumbly.) Press dough into a 4-inch circle on plastic wrap; cover and chill 1 hour or until firm.

To prepare chocolate dough, lightly spoon 3/4 cup flour into dry measuring cups; level with a knife. Combine 3/4 cup flour, cocoa, and 1/8 teaspoon salt, stirring well with a whisk. Place 1 cup sugar, 1/4 cup butter, and 1 egg yolk in a medium bowl; beat with a mixer at medium speed until smooth. Beat in 1/2 teaspoon vanilla. Gradually add cocoa mixture to butter mixture, beating at low speed just until combined. Sprinkle 2 tablespoons ice water over surface of dough; beat just until moist. Press dough into a 4-inch circle on plastic wrap; cover and chill 1 hour or until firm.

Slightly overlap 2 sheets of plastic wrap on a slightly damp surface. Unwrap and place chilled vanilla dough on plastic wrap. Cover dough with 2 additional sheets of overlapping plastic wrap. Roll dough, still covered, into a 12 x 8-inch rectangle. Place dough in freezer 5 minutes or until plastic wrap can easily be removed. Remove top sheets of plastic wrap.

Slightly overlap 2 sheets of plastic wrap on a slightly damp surface. Unwrap and place chilled chocolate dough on plastic wrap. Cover dough with 2 additional sheets of overlapping plastic wrap. Roll dough, still covered, into a 12 x 8-inch rectangle. Place dough in freezer 5 minutes or until plastic wrap can easily be removed. Remove top sheets of plastic wrap.

Place vanilla dough on top of chocolate dough, plastic wrap side up. Remove plastic wrap from vanilla dough; turn dough over onto a lightly floured surface. Remove plastic wrap from chocolate dough. Cut dough stack in half crosswise to form 2 (8 x 6-inch) rectangles. Stack one rectangle on top of the other, alternating vanilla and chocolate doughs; wrap in plastic wrap. Freeze 10 minutes or until firm and plastic wrap can easily be removed.

Cut the dough crosswise into 6 (6 x 1 1/3-inch) strips. Stack 2 strips on top of each other to form a stack, alternating vanilla and chocolate to form a striped pattern; wrap in plastic wrap, pressing gently. Repeat procedure with remaining 4 strips to form 2 stacks (there will be 3 stacks total). Chill 30 minutes or until very firm.

Preheat oven to 375°.

Working with 1 stack at a time, unwrap dough. Carefully slice each stack into 12 slices. Place dough slices 2 inches apart on baking sheets lined with parchment paper. Bake at 375° for 12 minutes. Cool on pans 5 minutes. Remove cookies from pans; cool completely on wire racks.

Additional Source: Cooking Light

Gratuitous Chocolate Moment Times 7

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Southwest Chocolate Stack-Ups

Ingredients

1/2 cup semisweet chocolate chips (such as Hershey's)
1/2 cup (4 ounces) 1/3-less-fat cream cheese, softened
1/2 cup sugar, divided
1/2 teaspoon vanilla extract
1 (8-ounce) container frozen fat-free whipped topping, thawed
1 tablespoon unsweetened cocoa (such as Hershey's)
1/4 teaspoon ground cinnamon
6 (6-inch) flour tortillas, each cut into 4 wedges
Cooking spray
2 cups sliced fresh strawberries
1/4 cup semisweet chocolate minichips (such as Hershey's)
8 tablespoons chocolate syrup (such as Hershey's)
Preparation

Preheat oven to 350°.

Place 1/2 cup chocolate chips in a small glass bowl; microwave at high 2 minutes or until almost melted, stirring after 1 minute. Set aside. Place cream cheese, 1/4 cup sugar, and vanilla in a medium bowl, and beat with a mixer at medium speed until well blended. Add melted chips and whipped topping, stirring until well blended. Cover and chill.

Combine 1/4 cup sugar, cocoa, and cinnamon in a small bowl. Place tortilla wedges on a baking sheet coated with cooking spray. Coat 1 side of each wedge with cooking spray; sprinkle evenly with the sugar mixture. Bake at 350° for 10 minutes. Remove from pan, and cool on a wire rack.

Spread 1 1/2 tablespoons cream cheese mixture on 1 tortilla wedge, sugar side up. Top with 1 tortilla wedge, sugar side up; 1/4 cup sliced strawberries; 1 1/2 tablespoons cream cheese mixture; 1 tortilla wedge, sugar side up; and 1 1/2 tablespoons cheese mixture. Sprinkle with 1 1/2 teaspoons minichips. Drizzle tortilla stack with 1 tablespoon syrup. Repeat procedure with remaining tortillas, cheese mixture, strawberries, minichips, and syrup.

NOTE: Assemble just before serving.



Raspberry Chocolate Bars


Ingredients

* 1 cup all-purpose flour
* 1 cup quick-cooking oats
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 3/4 cup packed brown sugar
* 5 tablespoons butter, softened
* 1/2 cup semisweet chocolate chips
* 1 (10-ounce) jar seedless raspberry jam

Preparation

Preheat oven to 375°.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, oats, baking soda, and salt in a small bowl, stirring well with a whisk. Set aside.

Combine sugar and butter in a medium bowl, and beat with a mixer at medium speed until smooth. Add the flour mixture to butter mixture, and stir until well blended (mixture will be crumbly.) Remove 3/4 cup of dough; toss with chocolate chips. Set aside. Press the remaining dough into an 8-inch square baking pan, and spread evenly with jam. Sprinkle with chocolate chip mixture.

Bake at 375° 30 minutes or until golden brown. Cool completely on a wire rack.


Chocolate Chip Cheesecake

Ingredients
2/3 cup (about 3 oz.) reduced-fat chocolate wafer cookie crumbs
1 1/2 tablespoons melted butter or margarine
3 packages (8 oz. each) nonfat cream cheese
1 can (14 oz.) nonfat sweetened condensed milk
3 large egg whites
2 teaspoons vanilla
1/2 cup miniature chocolate chips
Preparation

1. Combine crumbs and melted butter. Pat evenly over bottom and about 3/4 inch up the side of a removable-rim 8-inch cheesecake or cake pan (at least 1 3/4 in. deep).

2. In a food processor or bowl, whirl or beat cream cheese, milk, egg whites, and vanilla until very smooth. Stir in 1/4 cup chocolate chips.

3. Scrape batter into prepared pan. Evenly sprinkle batter with remaining chocolate chips.

4. Bake in a 350° oven until cake jiggles only slightly in the center when gently shaken, about 30 minutes.

5. Run a thin-bladed knife between cake and pan rim. Refrigerate cake, uncovered, until cool, at least 2 1/2 hours. Serve, or if making ahead, wrap airtight when cool and chill up to 2 days. Remove pan rim and cut cake into wedges.


Joe's Molten Marshmallow-Chocolate Cakes

Ingredients
1 1/3 cups semisweet chocolate chips
1/4 cup (1/8 lb.) butter
1/3 cup granulated sugar
2 large eggs
1/2 teaspoon vanilla
1 cup all-purpose flour
6 large marshmallows
Powdered sugar (optional)
Preparation

1. In a 3- to 4-quart pan over very low heat, stir chocolate chips and butter until melted and smooth. Remove from heat and whisk in granulated sugar, eggs, and vanilla until well blended. Stir in flour.

2. Fill six buttered, floured ramekins (1/2-cup capacity; see notes) about halfway. Press a marshmallow into the center of the batter in each ramekin. Spoon remaining batter equally over marshmallows, completely covering.

3. Bake in the center of a 350° regular or 325° convection oven until tops are puffed up and crackly, 12 to 15 minutes. Let cool about 10 minutes, then run a knife along inside of ramekins and invert to release cakes. Place right side up on plates. Sprinkle tops with powdered sugar, if desired. Serve warm.


Double Chocolate Soufflés with Warm Fudge Sauce

Ingredients
Soufflé:
Cooking spray
1/2 cup plus 2 tablespoons sugar, divided
3 tablespoons all-purpose flour
3 tablespoons unsweetened cocoa
1/8 teaspoon salt
1 1/4 cups fat-free milk
3 ounces bittersweet chocolate, chopped
1 teaspoon vanilla extract
1 large egg yolk
6 large egg whites

Sauce:
1 tablespoon butter
1/3 cup sugar
2 tablespoons unsweetened cocoa
1 tablespoon all-purpose flour
1/2 cup fat-free milk
1/2 ounce bittersweet chocolate, chopped
Preparation

Position oven rack to the lowest setting, and remove middle rack. Preheat oven to 425°.

To prepare the soufflés, lightly coat 6 (8-ounce) soufflé dishes with cooking spray. Sprinkle evenly with 2 tablespoons sugar. Set aside.

Combine remaining 1/2 cup sugar, 3 tablespoons flour, 3 tablespoons cocoa, and salt in a medium saucepan over medium-high heat, stirring with a whisk. Gradually add 1 1/4 cups milk, stirring constantly with a whisk; bring to a boil. Cook 2 minutes or until slightly thick, stirring constantly with a whisk; remove from heat. Add 3 ounces chocolate; stir until smooth. Transfer mixture to a large bowl; cool to room temperature. Stir in vanilla and egg yolk.

Place egg whites in a large mixing bowl; beat at high speed with a mixer until stiff peaks form (do not overbeat). Gently fold one-fourth of egg whites into chocolate mixture; gently fold in remaining egg white mixture. Gently spoon mixture into prepared dishes. Sharply tap dishes 2 or 3 times on counter to level. Place dishes on a baking sheet; place baking sheet on the bottom rack of 425° oven. Immediately reduce oven temperature to 350° (do not remove soufflés from oven). Bake 40 minutes or until a wooden pick inserted in the side of soufflé comes out clean.

To prepare sauce, melt butter in a small saucepan over medium-high heat. Add 1/3 cup sugar, 2 tablespoons cocoa, and 1 tablespoon flour; stir well with a whisk. Gradually add 1/2 cup milk, stirring well with a whisk; bring to a boil. Cook 1 minute or until slightly thick, stirring constantly with a whisk. Remove from heat; add 1/2 ounce chocolate, stirring until smooth. Serve warm with soufflés.


Ooey-Gooey Peanut Butter-Chocolate Brownies

Ingredients
3/4 cup fat-free sweetened condensed milk, divided
1/4 cup butter or stick margarine, melted and cooled
1/4 cup fat-free milk
1 (18.25-ounce) package devil's food cake mix
1 large egg white, lightly beaten
Cooking spray
1 (7-ounce) jar marshmallow creme (about 1 3/4 cups)
1/2 cup peanut butter morsels
Preparation

Preheat oven to 350°.

Combine 1/4 cup condensed milk, butter, and next 3 ingredients (butter through egg white) in a bowl (batter will be very stiff). Coat bottom of a 13 x 9-inch baking pan with cooking spray. Press two-thirds of batter into prepared pan using floured hands; pat evenly (layer will be thin).

Bake at 350° for 10 minutes. Combine 1/2 cup condensed milk and marshmallow creme in a bowl; stir in morsels. Spread marshmallow mixture evenly over brownie layer. Carefully drop remaining batter by spoonfuls over marshmallow mixture. Bake at 350° for 30 minutes. Cool completely in pan on a wire rack.


White Chocolate-Lemon Biscotti

Ingredients
3/4 cup sugar
2 teaspoons grated lemon rind
1 teaspoon vanilla extract
1/4 teaspoon lemon extract
2 large eggs
1 2/3 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cups (6-ounce) bar premium white chocolate, chopped
Cooking spray
Preparation

Preheat oven to 300°.

Place first 5 ingredients in a large bowl; beat with a mixer at medium speed until well blended. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt; gradually add to sugar mixture, beating until well blended. Stir in chocolate.

Turn dough out onto a baking sheet coated with cooking spray. Shape dough into 2 (12-inch-long) rolls; pat to 2 1/2-inch width.

Bake at 300° for 35 minutes. Remove rolls from baking sheet; cool 10 minutes on a wire rack.

Cut rolls diagonally into 24 (1/2-inch) slices. Place, cut sides down, on baking sheet. Bake at 300° for 10 to 12 minutes. Turn cookies over; bake an additional 10 minutes (cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet; cool completely on wire rack.

Source: cookinglight.com