Cardamom Lingonberry Thumbprint Cookies

Cari made these 2019
					REFRIGERATE
PREP:		90 minutes		Cook time:	10 + 10 minutes
Temp:		325 F		Makes:
Ingredients:
0.5	cup	sugar
0.5	tsp	salt
0.75	cup	almond meal
1.5	cup	unsalted butter softened
2	tsp	vanilla extract
2	tsp	ground cardamon
3	cup	flour
0.5	cup	coarse sugar (turbinado or demerara)
0.5	cup	lingonberry jam
		powdered sugar, for dusting (optional)
PREP Steps
1	line a baking sheet with parchment paper.
Dough Steps:
2	cream together butter and sugar
3	add in salt, extract, caramon and ground almonds
4	Mix in the flour until well combined
5	Let rest in refrigerator for 1 hour (do not skip)
6	Heat the oven to 325°F
7	Scoop generous tablespoon of dough and roll into balls
8	roll in coarse sugar, then place on sheet
9	Press thumb in center creating depression
Bake Steps:
10	Bake for 10 minutes
11	remove from oven, use wood spoopn back to redefine depression
12	fill with 1/2 teaspoon of jam
13	return to over an bake for additional 10 to 12 minutes
14	transfer to rack, cool completely
Finishing Steps:
15	once cooled, dust lightly with powdered sugar (optional)

Truffle Cookies

Prep 30 minutes   Bake 7 to 9 minutes  325F oven makes 48 cookies

Ingredients:
8 ounces bittersweet chocolate, chopped
3 Tbsp butter
2 eggs
1/3 cup packed brown sugar
1/4 cup granulated sugar
1/4 cup all purpose flour
2 Tbsp unsweetened cocoa powder
1 tsp vanilla
1/2 tsp baking powder
6 ounces bittersweet chocolate, chopped
unsweetened cocoa powder or powdered sugar (optional)

 Directions:
1. in a heavy saucepan melt the 8 ounces chopped bittersweet chocolate and butter over low heat, stirring frequently.
Add eggs, brown sugar, granulated sugar, flour, the 2 tablespoons cocoa powder, the vanilla, and baking powder.
Stir until combined. Stir in the 6 ounces chopped bittersweet chocolate.

2. Drop dough by slightly rounded teaspoon 1 inch apart onto an ungreased cookie sheet

3. Bake in a 325F oven for 7 to 9 minutes or until edges are firm and surfaces are dull.
Do not overbake.
Transfer cookies to a wire rack; cool.
if desired, sift cocoa powder or powdered sugar over the tops before serving.
Makes 48 cookies


Nutrition facts per cookie: 63 cal 4g total fat (2 g sat fat) 11 mg chol. 15 mg sodium, 8 g carbo. 1 g fiber 1 g protein.

Macaroons Mississippi Praline Goo

adapted from https://www.chowhound.com/recipes/mississippi-praline-macaroons-11654

35 to 37 macaroons  Bake at 325F for 35 minutes

Total: 50 mins

Ingredients: 

• 3 large egg whites, at room temperature
• 1/4 teaspoon cream of tartar
• Pinch salt
• 1 cup packed light brown sugar
• 1 cup roughly chopped pecans
• 35 to 37 pecan halves, for topping

Directions

1. Preheat the oven to 325°. Grease 2 or 3 large baking sheets or line the sheets with foil and grease the foil.
2. In a large bowl, with an electric mixer at medium speed, beat the egg whites, cream of tartar, and salt until frothy. Increase the mixer speed to high and continue beating, adding the brown sugar gradually (in small handfuls) and scraping the bowl once, until the whites form stiff, glossy peaks. (This will take a few minutes.) With a large rubber spatula, fold in the pecans.
3. Drop the batter by heaping teaspoonfuls onto the prepared baking sheets, spacing them 1 inch apart. Press a pecan half into each, flattening the cookie slightly.
4. Bake until the macaroons are set and feel hard and crisp, about 35 minutes. Transfer to wire racks to cool completely, then store in airtight containers.

From MATZOH BALL GUMBO: CULINARY TALES OF THE JEWISH SOUTH by Marcie Cohen Ferris. Copyright © 2005 by Marcie Cohen Ferris. Used by permission of the University of North Carolina Press.

Nutrition:

• Calories56
• Fat3.26g
• Saturated fat0.28g
• Trans fat
• Carbs6.65g
• Fiber0.43g
• Sugar6.13g
• Protein0.72g
• Cholesterol
• Sodium14.36mg

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.

Cherry Christmas Slices

325°F 10-12min   YIELD: 11 dozen cookies         REFRIGERATE

http://www.tasteofhome.com/recipes/cherry-christmas-slices

1 cup butter, softened

1 cup confectioners’ sugar

1 egg

1 tsp. Vanilla

4 eggs

2-1/4 cups all-purpose flour

2 cups red and green candied cherries, halved

1 cup pecan halves

·        In a bowl, cream the butter and sugar. Add egg and vanilla; beat until fluffy. Add flour; mix well. Stir in cherries and pecans. Chill for 1 hour

·        Shape dough into three 10 inch rolls; wrap in plastic wrap and place in a freezer bag. Freeze up to 2 months or until ready to bake. To bake, cut frozen rolls into 1/8 inch slices.

·        Place on ungreased (parchment lined) baking sheets. Bake at 325 for 10-12 minutes or until edges are golden brown. Cool on wire racks.