Quaresimali (Lenten Almond Biscuits)

Ingredients 

3 cups almonds 

1 cup white sugar 

2 cups all-purpose flour 

1 cup (packed) brown sugar 

1 teaspoon ground cinnamon 

1 teaspoon baking powder 

3 tablespoons unsalted butter  

3 eggs 2 tablespoons milk 

Preparation 

Pre-heat oven to 375 degrees F (190 degrees C). 

Toast almonds in jelly roll pan for 10 minutes. Let cool. Grind finely 1/4 of the almonds, mix with 1/4 cup of the granulated sugar and set aside.

 Grind coarsely the remaining 3/4 almonds and set aside. 

In a large bowl stir together flour, remaining 3/4 cup sugar, brown sugar, cinnamon and baking powder. Add the butter and stir until all ingredients are combined. 

Stir in coarsely ground almonds and the 2 of the eggs, then knead the dough in the bowl until all ingredients are combined. 

Divide dough in half. Form each half into a rectangle 15 X 4 inches. 

Transfer rectangles to baking sheets which have been buttered and floured. 

Brush rectangles well with 1 egg combined with 2 tablespoons of milk. 

Sprinkle with reserved almond/sugar mixture. 

Bake them in the upper third of the oven (375 degrees F - 190 degrees C) for 20-25 minutes or until golden brown and skewer comes out clean. 

Cut rectangles crosswise into slices 3/4 inch thick. 

Let stand 15 minutes in the turned-off oven. 

Transfer to racks and let cool thoroughly. Store airtight. 

 

my notes: I originally found this on Allrecipe, but when I went to look for recipe could only find (same exact) on Epicurious.

Velvet - Green Shrek cookies

Date Pinwheels

-first made 2017 by Sandy            REFRIGERATE

Bake: 350°F for 10 - 12 min

Ingredients:

·       8 oz. baking dates

·       1/3 cup sugar

·       1/3 cup water

·       1/2 cup finely chopped nuts

·       1/2 tsp vanilla

·       2 cups all-purpose flour

·       1/2 tsp baking soda

·       ¼ tsp salt

·       ¼ tsp ground cinnamon

·       1/2 cup shortening

·       1 cup packed brown sugar (used dark, should be light)

·       1 egg

·       1/2 tsp vanilla

Method:

1.  For filling: in a small saucepan combine dates, sugar and water and bring to boiling. Cook and stir over low heat for 1 to 2 minutes or til thick. Remove from the heat. Stir in nuts and ½ tsp vanilla. Cool thoroughly.

2.  Combine flour, baking soda, salt and cinnamon

3.  In a large mixer bowl, beat shortening for 30 seconds. Add brown sugar and beat till fluffy. Add egg and ½ tsp vanilla and beat well.

4.  Add flour mixture and beat till well mixed, stirring in last portion by hand.

5.  Cover and chill about 30 minutes or til easy to handle.

6.  On waxed paper roll dough into an 18 x 10-inch rectangle. Spread filling to within ½ inch of edges. Roll up jelly -roll style, beginning at long side. Pinch edge to seal. Cut roll in half crosswise. Wrap rolls and chill for several hours or overnight

7.  Cut into 1/4-inch slices. Place on a parchment covered baking sheet. Bake in a 350F oven for 10 to 12 minutes or till done. Cool on cookie sheet for 1 minute, then remove and cool thoroughly. Makes about 72

Date Fruit and Nut cookies – Gluten Free

– made up by Boug 2017

Bake: 350°F for 8-10 min

Ingredients:

·       13 oz. baking dates

·       1/2 cup coconut oil

·       1/2 cup pistachios

·       2 eggs

·       1/3 cup blueberries

·       1/4 cup cashews

·       1/4 cup craisins (cherry flavored)

·       7 oz. unsweetened coconut flakes

·       1 cup gluten free granola

Method:

1.  Break up baking dates, and blend together with coconut oil.

2.  Add eggs – blend until smooth

3.  Add rest of ingredients, and gently blend together until they combine.

4.  Using two spoons – place about 1 rounded teaspoon onto parchment papered baking sheets – about 1 inch apart

5.  Flatten gently – coat cup (or gloved fingers) with coconut oil to avoid sticking.

6.  Bake until set – about 8 to 10 minutes in 350F oven

Cranberry Orange Shortbread Cookies

made by Connie 2017                 REFRIGERATE

Prep time: 2 hours 10 mins

Cook time: 12 mins

A delightfully easy cookie recipe that yields sensational results! I'm sharing three secrets to the perfect shortbread cookies that no one can resist! Make sure to add these easy Cranberry Orange Shortbread Cookies to your holiday baking list this season!

Author: Trish - Mom On Timeout  https://www.momontimeout.com/cranberry-orange-shortbread-cookies-recipe/

Serves: 2½ dozen cookies

Ingredients

·         ½ cup dried cranberries (Craisins)

·         ¾ cups sugar, divided

·         2½ cups all purpose flour - spooned and leveled, not scooped

·         1 cup butter, cubed (and cold)

·         1 tsp almond extract

·         zest of 1 orange

·         1 to 2 tbsp of fresh orange juice (optional)

·         additional sugar to coat cookies before baking if desired

Instructions

1.   Line a baking sheet with parchment paper and set aside.

2.   Combine cranberries and ¼ cup of sugar in a food processor and process just until the cranberries are broken down into smaller pieces. Set aside.

3.   Combine flour and remaining sugar in a large bowl.

4.   Use a pastry cutter to cut in butter. You want very fine crumbs.

5.   Stir in extract, cranberries and sugar mixture, orange zest and orange juice (optional).

6.   Use your hands to knead the dough until it comes together and forms a ball. Work the dough until it comes together.

7.   Shape dough into a log about two inches in a diameter and wrap in plastic wrap. Refrigerate for two hours or up to 72 hours.

8.   Preheat oven to 325F.

9.   Cut slices of cookie dough about ¼ inch thick.

10.  Place about a half a cup of sugar in a bowl and coat the cookie slices with sugar.

11.  Place cookies on baking sheet and bake for 12 to 15 minutes or just until cookies are set. Do not over bake. I pull mine at 12 minutes.

12.  Let cookies cool for several minutes on baking sheet before removing to cooling rack. Let cool completely.

13.  Store in airtight container for 3 days or freeze for up to 3 months.