Wine Linzer Cookies

200 g butter

100 g sugar

a pinch of salt

1 egg yolk

150 g almond meal

180 g flour

spices (a little cinnamon, ginger, cloves etc.)

powdered sugar for sprinkling

Mulled wine jelly

1 orange

100 ml red wine

1 cinnamon stick

2 cloves

1-2 star anises (I omitted them)

180 g canning sugar (3:1)*

For the mulled wine jelly, squeeze the orange juice and mix it with the wine and the canning sugar, add the cinnamon stick, cloves and star anis (I didn't have any).

Bring to a boil and cook for about 4 minutes. Strain the jelly to remove the spices and set aside to cool.

*I didn't have any canning sugar, so I put 150 g sugar and added 1 tablespoon of my grape and thyme jam, cooked it a bit longer until it started thickening. I actually cooked it a bit too long, and when it cooled it got so thick and hard, that I had to warm it up adding a bit more orange juice and it returned being the right consistency.

For the cookies, cream the softened butter with the sugar.

Mix in the egg yolk.

Sift the flour, mix it with the almond meal and the spices (if adding them) and stir into the butter mixture to form a soft dough.

Divide the dough in two, and shape each into a disc. Wrap them in a piece of plastic wrap and chill in the fridge for about one hour or until firm.

Turn the oven on to 180°C.

Line two baking sheets with parchment paper.

Roll out one disc at a time between two sheets of parchment paper to about 4 mm thick.

Using a round, 5-cm fluted cookie cutter, cut the cookies and using a thin metal spatula transfer them to a baking sheet (I didn't have the original Linzer cookie cutter, so I used what I had, stars and flowers).

Using a small cookie cutter, cut out the center of half of the cookies - those are going to be the top of the sandwiched cookies.

Bake the cookies in a preheated oven for 10-12 minutes.

Be careful not to over bake them - when you notice the edges start browning, take them out. Let them cool on a cooling rack.

Repeat with the remaining dough. Collect the dough leftovers and chill them before rolling them out again. Since this is the dough rich in butter it gets soft very quickly once out of the fridge, especially with the oven on.

Once all the cookies are done, put all the cookies with the cut out center on a piece of parchment paper and sprinkle them generously with powdered sugar (use a fine mesh sieve).

Spread a little mulled wine jelly on the bottom side of the whole cookies and then sandwich them with the sugar dusted tops.

Let them rest until the jelly has set well.

Warm up slightly the remaining jelly, just enough to make it runny, and fill the top holes with a bit more jelly.

Store the cookies in an airtight container, separating layers with a piece of parchment paper so they don't stick to each other.

I got about 20 sandwiched cookies, although some disappeared before they met that gorgeously tasting jelly.

http://en.petitchef.com/recipes/a-special-edition-of-linzer-cookies-fid-1220971

Broken Heart Healers

Ingredients: 

1/3 cups sugar

 1/2 cup firmly packed brown sugar

 1 stick unsalted butter (115gr)

 1 tbsp  vanilla extract

 1 large egg

 1 1/2 cups flour

 1/2 tsp baking soda

 1 tsp salt

 1/2 cup chocolate chips

 1/2 cups walnuts

 1/3 cups raisins

 2 tbsp brown rum

Directions: 

Add the rum to the raisins and nuke them at full power for about a minute. The raisins will soak up the rum. Let them cool off. 

I used my food processor to combine the sugars. 

Add the soft butter and blitz for a minute or so.  

Add the vanilla extract, the (room temperature) egg and give it another 10 seconds. 

It should look like this now. 

Add the flour, salt and baking soda. 

Because I knew my food processor would chop them, I added the walnuts whole. Add the choc chips and raisins as well and blitz until the flour is just combined.

I wrapped it up and let it rest in the fridge for half an hour. Yes, yes, I knew I had to let the dough rest. I read it somewhere and we all know the internet is always right. 

After about 20 minutes I filled an ice scoop with the cookie dough and placed them on a parchment lined cookie sheet. 

Flatten them with your hands, but don’t tidy them up too much. 

Bake the cookies in a preheated oven at 350F° (175C°) for 14 to 17 minutes depending on how chewy or crunchy you like them. I opted for chewy and stuck with 15 minutes. 

Let them cool on the rack.

http://www.kayotic.nl/blog/broken-heart-healers

Chocolate-Bourbon Pecan Pie Bars

Makes about 15

 Crust:

 3/4 cup (1 1/2 sticks; 12 tablespoons) unsalted butter, room temperature

 1/2 cup firmly packed light brown sugar

 2 cups all-purpose flour

 1/2 teaspoon salt

 Filling:

 2 ounces bittersweet or semisweet chocolate

 1 tablespoon unsalted butter

 4 large eggs

 3 cups firmly packed light brown sugar

 1/8 cup bourbon (optional)

 3 tablespoons unsalted butter, melted

 1 tablespoon vanilla extract

 1/2 cup all-purpose flour

 1/2 teaspoon salt

 1 cup sweetened flaked coconut

 1 cup pecan halves

 1. Preheat the oven to 350 degrees F. Grease a 10-inch square baking pan with butter or cooking spray, and line it with parchment paper, leaving a 2-inch overhang. Spray or butter the parchment.

 2. For the Crust: Using a mixer fitted with a paddle attachment, beat the butter on medium for about 1 minute. Add the sugar, and beat until fluffy. Add the flour and salt; mix on low speed until evenly incorporated but still crumbly. Press the mixture evenly over the bottom of the prepared pan. Bake the crust for about 20 minutes, until it has darkened to a deep golden brown.

 3. For the Filling: Place the chocolate and 1 tablespoon butter in a bowl or glass measuring cup, and melt it in the microwave. Let it cool.

 4. In a large bowl, whisk the eggs and brown sugar until blended.

 5. Stir in the cooled chocolate, bourbon, butter, vanilla, flour and salt.

 6. Stir in the coconut and pecans.

 7. Pour the filling over the cooled crust, spreading evenly. Bake until set, 25 to 30 minutes.

 8. Cool thoroughly, at least 30 minutes, in the pan. Then chill the bars in the refrigerator before cutting into 3-inch squares. Store bars in the refrigerator.

Storage: Wrapped airtight, these bars will keep in the freezer for up to three weeks.

http://www.ezrapoundcake.com/archives/9307

Brandied Prune and Chocolate Chunk Cookies

When chocolate chip cookies get all dressed up for a date out on the town, this is how they turn out. Prunes might sound a stodgy companion for glamourous chocolate, but they have a slow, meaty flavor, magnified by a steep in brandy that makes them a dignified pairing with the sharp and intense bittersweet chocolate.

This isn't a bake sale cookie, or a three-at-a-sitting treat. It's a dressed up version of a classic, nearly underbaked so it's still chewy, with sticky mouthfuls of gooey, boozy prune and dense chocolate. Do not attempt these without a tall glass of cold milk!

about 3 dozen

1 1/2 cups prunes, chopped

1/2 cup brandy

1/2 cup butter, softened

1 cup brown sugar

1 egg

1 tablespoon brandy

2 teaspoons vanilla

1 3/4 cups flour

1/2 teaspoon baking soda

1/4 teaspoon cinnamon (fresh ground if possible)

1 teaspoon salt

8 ounces good dark chocolate, chopped - about 2 cups

Put the chopped prunes in a small glass bowl with the brandy and microwave for about a minute. Put in the fridge while mixing the rest of the dough. (You can also heat them on the stove in a small saucepan until boiling.) 

Cream the butter and sugar until the butter has completely dissolved. Add the egg, vanilla and brandy and beat until light and fluffy. Sift the dry ingredients and add to the butter and sugar, mixing on low speed until completely incorporated. Add the prunes and chocolate and stir. It will be very chunky with just enough dough to hold it all together. 

Refrigerate for at least half an hour. Heat oven 350ºF. Flatten spoonfuls of dough on parchment-lined sheets and bake until barely golden - about 10-12 minutes.

http://www.thekitchn.com/recipe-brandied-18711

Melomakarona~Honey Macaron Cookies

Melomakarona literally means honey macarons in Greek. The Turkish version of this dessert is kalburabastı, which literally means pressed to sieve. Because after giving the cookie form, it is traditional to press the top of the cookie with a sieve for decoration.  

This is a traditional festive cookie either for Greeks and for Turkish people. 

The Christmas festive period of Greece starts on 25th of December(Christmas-Χριστούγεννα) and lasts until 6th of January (Theofania-Θεοφάνεια). The Father Christmas of Greece is Saint Basil of Caesarea- Kayseri. In Greece, unlike other countries where Saint Nicholas arrives on Christmas Eve, the Greek Father Christmas Saint Basil, visits children and give presents every New Year’s eve. For that reason like in Turkey also in Greece, it is customary to exchange small gifts on 31th of December.

In some parts of Greece, the honey biscuits~melomakarona called finikia, most probably the name comes from Finike city of  Antalya.

 •2 3/4 cup flour

 •1 cup extra virgin olive oil

•1 cup orange juice

 •1 cup chopped walnut

 •3/4 cup sugar

 •1 t baking powder

 •1/2 t baking soda

 •1/4 cup cognac or brandy

 •1 t cinnamon

 •1 t freshly grated nutmeg

 •grated orange zest

Put dry ingredients into a bowl and mix them. Add liquid ingredients and combine to form a soft dough.

Roll the dough and shape different forms with cookie cutters. 

Place the cookies on a parchment paper covered tray. 

Bake 30 minutes at pre-heated 180° C oven until golden. Allow to cool a bit for 5 minutes.

For the syrup:

 •1 cup honey

 •1/4 cup sugar

 •3/4 cup water

 •1/2 lemon juice

Put them into a pot and bring to boil. 

Dip the cookies into the syrup and let them absorb the syrup.

For the topping:

 •1/4 cup chopped walnut

 •1 T chopped pistachio

Sprinkle with chopped walnut and pistachio. 

Store at room temperature.

http://aegeaneating.com/melomakaronahoney-macaron-cookies-%CE%BC%CE%B5%CE%BB%CE%BF%CE%BC%CE%B1%CE%BA%CE%AC%CF%81%CE%BF%CE%BD%CE%B1-kalburabasti/

Barenjager Honey Lemon Baklava

Adapted from Good Housekeeping Step-by-Step Cookbook

Ingredients:

 ■4 cups walnuts (about 16 oz) toasted

 ■1 teaspoon ground cinnamon

 ■1 cup sugar, divided use

 ■1 package (16 oz) phllo dough, thawed if frozen

 ■1 cup butter, melted

 ■1 cup Barenjager Honey Liqueur

 ■1 cup water

 ■1 cinnamon stick

 ■4 teaspoons fresh lemon juice

Cooking Directions: 

Grease a 13 x 9 inch baking dish. 

Preheat oven to 300 degrees. 

In a food processor with knife blade, add walnuts, 1/2 cup sugar and cinnamon.  Pulse about 25-30 times or until walnuts are finely chopped.  Pour into a bowl and set aside. 

Trim phyllo sheets to fit into approximately 13 x 9 inches.  You will want to keep phyllo covered with a damp towel while you work.  The thin sheets dry out really fast. 

Place one sheet of phyllo into baking dish and brush with butter.  Repeat with 5 more sheets, brushing every other one with butter. 

Sprinkle evenly with about 1 cup of walnut mixture.  Repeat layering 2 more times.  End with remaining phyllo sheets brushed with butter. 

Using a sharp knife, cut almost but not all the way through layers.  Cut 3 strips length wise and then crosswise into 4 rectangles.  Carefully cut each rectangle into 2 triangles.  Bake 1 hour, or until golden. 

Meanwhile, in a small saucepan combine Barenjager, water, 1/2 cup sugar and the cinnamon stick.  Heat until boiling over medium heat, stirring often.  Continue to cook at a boil for 5 minutes.  Lower heat and stir in lemon juice.  Continue to simmer for 5 minutes. Remove from heat and discard cinnamon stick. 

Spoon syrup over hot baklava.  Cool in pan at least one hour.  Let stand at room temperature until ready to serve.  Finish cutting through layers and serve.

http://www.missinthekitchen.com/2011/12/28/barenjager-honey-lemon-baklava-virtual-potluck-holiday-party/

Blissful Butterscotch Bars

Serves: 24 - 36 bars, approx.

Ingredients 

 1 pkg (12 oz.) butterscotch morsels

 1/4 c butter & 1 tbsp. of butter

 1 1/4 c graham cracker crumbs

 1 1/2 c chopped pecans

 2 pkg (8 oz.) cream cheese

 1 can (14 oz.) sweetened condensed milk

 1 med. vanilla bean

 2 eggs

 1 Tbsp Frangelico

 3/4 c toffee chips or heath bar chips if you want a little chocolate too

 2 - 3 Tbsp butterscotch sauce or syrup (such as Smuckers sundae syrup)

Directions 

1. Heat oven to 350 degrees.

 In saucepan (best in double-broiler) or microwave melt 1/2 pkg of butterscotch morsels & margarine. Stir in graham cracker crumbs and 1 cup of pecans.  

2. Press mixture firmly onto the bottom of the greased 9X13 pan. 

(Grease bottom and sides of pan to avoid bars from sticking.)  

3. IN large mixer bowl beat cream cheeses until fluffy & then beat in condensed milk, inside of vanilla bean, Frangelico & eggs.

 Mix well. Then, stir in the remaining butterscotch chips into cream cheese mixture & pour over graham cracker crust. Bake 25 minutes at 350 degrees.  

Then, 5 to 10 minutes after removing from oven, add your toffee chips and 1/2 cup of chopped pecans on top, and drizzle some butterscotch sauce on top as well.  

Cool & then chill before cutting into bars. Refrigerate any remaining bars.

http://www.justapinch.com/recipe/kim-biegacki/butterscotch-cheesecake-bars/cookies?k=cake&fwp=1&p=2290&o=r

Holiday Eggnog Nanaimo Bars

Ingredients

For the bottom layer:

1/2 cup unsalted butter

1/4 cup sugar

5 tablespoons cocoa

1 egg, beaten

1 1/4 cups graham cracker crumbs

1/2 cup finely chopped pecans (optional)

1 cup shredded coconut (sorry, coconut haters: this is not optional)

For middle layer:

1/2 cup unsalted butter

1/4 cup eggnog

2 tablespoons vanilla custard powder or instant vanilla pudding powder

2 cups confectioners' sugar

1/2 teaspoon salt

1/2 teaspoon nutmeg

1/2 tablespoon bourbon, if desired (Note: if you do add the bourbon, you might want to add a little bit more confectioners' sugar to the mix to ensure that the middle layer isn't too soft; you want the consistency to be like a very thick buttercream frosting)

For top layer:

4 ounces of white chocolate (this is about the size of a large Lindt bar)

More nutmeg, to sprinkle on top (optional)

1/2 cup pecan pieces (optional)

Procedures 

1. Prepare bottom layer. Melt the butter, sugar, and cocoa in a double boiler until fully incorporated, but do not let the mixture come to a boil. Add the beaten egg and stir constantly until the mixture begins to thicken. Remove from heat and stir in the graham cracker crumbs, coconut, and nuts. Press down firmly into a parchment-lined (trust me, this will make your life much easier when you try to remove them) 8 x 8-inch pan; try to make the mixture as flat as possible in the pan. Let this cool for about an hour. 

2. Prepare the middle layer. Cream the butter, eggnog, instant pudding powder, salt, and confectioners' sugar together, beating until the mixture is light and fluffy. Add in the bourbon last, mixing only until incorporated; if the mixture is too thin, add a few more tablespoons of confectioners' sugar until it has reached a thick, spreadable consistency. Spread over bottom layer, once again trying to make the surface as flat as possible. At this point, I like to put the pan in the refrigerator, as it is easier to spread the top layer on when the buttery middle layer is a bit more solid. 

3. Prepare the top layer. Melt white chocolate very slowly over low heat (you might want to use a double boiler). Once fully melted and smooth, remove from heat and allow to solidify to the point where it is thick but still pourable. Pour over second layer as quickly as you can, spreading it quickly with a spatula so that the middle layer doesn't begin to melt. Immediately scatter the pecans on top of the white chocolate layer and sprinkle the nutmeg on top. 

4. Let the bars cool for at least one hour in the refrigerator before serving.

http://www.seriouseats.com/recipes/2009/12/cakespy-holiday-eggnog-nanaimo-bars-recipe.html

Chocolate with Carmelized White Chocolate Sandwich Cookies

WHITE CHOCOLATE FILLING: 

2 cups of good white chocolate, chopped

1/2 cup mascarpone cheese

2 TBSP dark rum 

Place the white chocolate in a baking dish and place in a 250°F oven for about 10-15 minutes.  Stir it a bit and return it to the oven for another 10 minutes.  When you remove it from the oven, it may have a dried and slightly golden appearance.  And even though it may seem dry, add the mascarpone and rum and whisk till blended.  It will take on a smooth texture again.  Place in the refrigerator for 10-15 minutes to chill.

COOKIES:

1/2 cup semi sweet chocolate, chopped

1/4 cup bittersweet chocolate, chopped

1/3 cup unsweetened chocolate, chopped

3 TBSP butter

1 large egg

1/3 cup sugar

2 tsp pure vanilla extract

1/4 cup all purpose flour

1/8 tsp baking powder

1/4 tsp salt 

Preheat your oven to 350°F.  Line 2 baking sheets with parchment paper. 

Place the chocolate in a bain marie.  (A bowl set over a pot of simmering water.  Be sure the bowl does not touch the water.)  And stir the chocolate until melted.  Add the butter and stir until combined.

In a separate bowl, whisk the egg, sugar and vanilla extract and set aside. 

Combine flour, baking powder and salt.  Sift the dry ingredients into the egg mixture.  Add the chocolate in 2 additions.  The batter will have almost the texture of a brownie batter. 

Using a teaspoon, drop the batter onto the pan.  (I used an actual tablespoon to try and be exact so that my cookies would be the same size.  I might have liked them a bit smaller so I am suggesting a teaspoon instead.)  The batter spreads a lot while baking, so space them out.  I only put 6 cookies to a sheet.  Bake them for 6-8 minutes, depending on which size spoon you measure, and until the edges look crisp but there is still a softness to the center. 

IMPORTANT NOTE:  Be sure to let the cookies cool completely on the pan before transferring them to a wire rack.  The cookies, when first out of the oven are pretty fragile while warm.  And they will break easily if you try to remove them too soon. 

When the cookies are completely cooled, match them up according to size.  Spread a dollop of caramelized chocolate filling in the center and top with another cookie.  Eat one right away if you can’t resist!  But the filling thickens a bit as they set. 

This recipe makes 12-18 cookies, again, depending on the size.  So I doubled the recipe.  You know…..you can never have too many cookies!

 

http://www.frommysweetheart.com/chocolate-with-carmelized-white-chocolate-sandwich-cookies/

Chocolate-Dipped Pecan Pies

Pecan Pie (makes enough for 1 9″ pie or about 18 minis)

 1 c. dark corn syrup

 1 c. dark brown sugar

 3/4 t. salt

 1/2 T. vanilla

 2 T. brown butter, melted

 1 T. bourbon

 3 eggs

 6-8 oz pecans, toasted and coarsely crushed or chopped

 1 recipe for a double pie crust

1. Preheat oven to 350 degrees. 

2. Spray muffin cups with cooking spray. Line with dough. Spray dough with cooking spray and dock with a toothpick. Line with parchment paper and fill each cup with pie weights, rice or dried beans. Bake for 10 minutes with weights. Carefully remove weights and parchment and bake for another 8-10 minutes. Allow to cool. 

3. Combine first seven ingredients in a medium bowl. 

4. Measure 2-3 T. pecans into each crust, careful not to pack. Spoon 2-3 T. pie filling over pecans, until it nears the top of the crust. 

5. Bake at 350 degrees for 20 minutes or until tops are golden brown. Allow to cool on a rack and remove pies from muffin cups. 

6. Temper chocolate according to instructions above. Dip each pie and invert onto a wire rack. Work quickly so chocolate doesn’t cool and harden. Allow to set. Enjoy!

http://sarahthebear.com/blog/?p=1564

German Chocolate Cake Cookies

The Cookie 

    1/2 cup + 2 tbsp Butter

     1 cup White Sugar

     1 Egg

     1 tsp Vanilla Extract

     1 cup Flour

     6 tbsp Cocoa

     1/2 tsp Baking Powder

     1/4 tsp Salt

     1/2 cup Chocolate Chips

Set your oven to 350ºF. 

Start off by creaming the butter and sugar together for approx. 3-4 minutes. 

Once creamed, add in the egg and vanilla and mix for another minute. Continue by adding your dry ingredients. 

Once mixed completely, ball the cookie dough and place onto a cookie sheet and bake at 350ºF for 10-12 minutes. 

Once they come out of the oven, let cool for 1-2 minutes then press down flat with a spoon.

Topping 

    1 cup Evaporated Milk

     1 cup Sugar

     3 large Egg Yolks

     1/3 cup Butter (cut into small pieces)

     1/2 tsp Salt

     3 tsp spiced rum

     1 cup Pecans (toasted and finely chopped)

     1 1/2 cups sweetened coconut (toasted)

In a sauce pan, combine the evaporated milk, sugar, egg yolks, salt and butter. Stir over a low heat until the butter melts, once the butter has melted, increase the heat to medium. Bring to a light boil and continue stirring. 

This whole process takes approx. 10 minutes. 

Once the mixture has had a chance to thicken, add in the spiced rum, toasted pecans and coconut. Stir until completely mixed and set aside to cool. 

Once the sauce has had its chance to cool, scoop on top of the cookie, then garnish with more pecans, coconut, chocolate and serve!

http://www.instructables.com/id/German-Chocolate-Cake-Cookies/?ALLSTEPS

Cream Cheese Spritz Cookies

1 cup (2 sticks) butter, softened

3 oz. pkg. cream cheese, softened

1-1/4 cups sugar

1 egg yolk

1 tsp. pure vanilla extract

1 tsp. pure almond extract

1/2 tsp. butter flavoring (optional)

1 tbsp. butterscotch schnapps

2-1/2 cups flour

1/2 tsp. salt

Preheat oven to 350°F. Cream together butter and cream cheese; add sugar.

Cream mixture until light and fluffy. 

Add egg yolk, beat well; stir in flavorings. 

On low speed, gradually add flour and salt. 

Cookie dough will be soft and somewhat sticky; adjust consistency if dough seems too sticky, adding a tablespoon of flour at a time; if dough seems too stiff for a cookie press, add a tablespoon of milk at a time.

Shape dough into 3-inch balls and drop into the barrel of a cookie press. Push dough in to eliminate spaces. Press cookies onto an ungreased cookie sheet. 

 Sprinkle with colored sugars or color dough with a few drops of red or green food coloring to make festively colored cookies. 

Bake for 8-10 minutes or until lightly browned. 

Store in airtight container. Freeze if keeping for more than 2 weeks. 

Makes about 4 dozen cookies.

http://www.cooks.com/rec/view/0,1610,133168-245198,00.html

Bailey’s Irish Cream Cheese Swirl Brownies

For the Swirl:

 3 ounces cream cheese, room temperature

 2 TBSP unsalted butter, room temperature

 ¼  cup sugar

 1 large egg

 1 TBSP all purpose flour

 2 TBSP Bailey’s Irish Cream

For the Brownies: 

 6 ounces sweet baking chocolate (I used semisweet), chopped

 3 TBSP unsalted butter, room temperature

 ½  cup sugar

 2 large eggs

 ½  cup all purpose flour

 ½  tsp baking powder

 ¼  tsp salt

 2 tsp vanilla extract

 1 cup semisweet chocolate chips

For the Glaze:

 4 ounces sifted powdered sugar

 1 TBSP Bailey’s Irish Cream

 milk to thin out (amount will vary)

Preheat oven to 350°F. Lightly butter 8-inch square nonstick baking pan. Using electric mixer, beat cream cheese and butter in medium bowl until light and fluffy. Gradually add sugar and beat until well blended. Beat in egg. Mix in flour, Irish Cream,  and vanilla. Set mixture aside. 

Stir baking chocolate and butter in heavy small saucepan over low heat until smooth. Cool slightly. Using electric mixer, beat sugar and eggs in large bowl until slightly thickened, about 2 minutes. Mix in flour, baking powder and salt. Mix in chocolate mixture and extracts. Stir in chocolate chips.

 Spread half of chocolate batter (about 1 1/4 cups) in prepared pan. Using rubber spatula, spread cream cheese mixture over chocolate batter. Spoon remaining chocolate batter over top of cream cheese mixture. Using tip of knife, gently swirl through batter, forming marble design. Bake brownies until tester inserted into center comes out with a few moist crumbs attached, about 30 minutes.

 Make glaze. Combine powdered sugar and Irish cream. If too thick thin out with milk.

 While still warm brush (using a pastry brush) glaze over brownies. Let sit for 15 minutes. Cut into squares.

http://www.culinaryconcoctionsbypeabody.com/2009/02/22/amateur-hour/

White Peach Sangria Madeleines

  2/3 cup all-purpose flour

 ¾ teaspoon baking powder

 Pinch of salt

 ½ cup sugar

 Grated zest of ½ an lemon

 Grated zest of ½ an orange

 1 white peach, peeled and diced to 1/8-inch cubes

 2 TBSP Pinto Gris(or other white wine)

 2 large eggs, at room temperature

 1 teaspoons pure vanilla extract

 6 TBSP unsalted butter, melted and cooled

 Place peach pieces in a small bowl. Pour in wine and toss. Allow to macerate for at least one hour. Drain any excess wine from the peaches. Set aside. 

Whisk together the flour, baking powder and salt. Set aside. 

Working in a mixer bowl, or in a large bowl, rub the sugar and lemon and orange zest together with your fingertips until the sugar is moist and fragrant. Add the eggs to the bowl. Working with the whisk attachment, or with a hand mixer, beat the eggs and sugar together on medium-high speed until pale, thick and light, 2 to 3 minutes. Beat in the vanilla. With a rubber spatula, very gently fold in the dry ingredients, followed by the melted butter. Fold in peaches. Press a piece of plastic wrap against the surface of the batter and refrigerate it for at least 3 hours, or for up to 2 days. This long chill period will help the batter form the hump that is characteristic of madeleines. (For convenience, you can spoon the batter into the madeleine molds, cover and refrigerate, then bake the cookies directly from the fridge; see below for instructions on prepping the pans.) 

GETTING READY TO BAKE: Center a rack in the oven and preheat the oven to 400 degrees F. Butter 12 full-size madeleine molds, or up to 36 mini madeleine molds, dust the insides with flour and tap out the excess. Or, if you have a nonstick pan (or pans), give it a light coating of vegetable cooking spray. If you have a silicone pan, no prep is needed. Place the pan(s) on a baking sheet. 

Spoon the batter into the molds, filling each one almost to the top. Don’t worry about spreading the batter evenly, the oven’s heat will take care of that. Bake large madeleines for 11 to 13 minutes, and minis for 8 to 10 minutes, or until they are golden and the tops spring back when touched. Remove the pan(s) from the oven and release the madeleines from the molds by rapping the edge of the pan against the counter(right after they come out of the oven). Gently pry any recalcitrant madeleines from the pan using your fingers or a butter knife. Transfer the cookies to a rack to cool to just warm or to room temperature. 

If you are making minis and have more batter, bake the next batch(es), making certain that you cool, then properly prepare the pan(s) before baking.

 Peach Glaze: 

1 cup powdered sugar

 3 TBSP peach juice 

Whisk together until incorporated. 

Dip one side of Madeleines into glaze and let set up before serving.

http://www.culinaryconcoctionsbypeabody.com/2008/05/20/bottoms-up/

Drunken S’mores Bars

Warning. You’ll feel bad about making these bars. You’re going to look at the ingredients and mutter, “I shouldn’t, I shouldn’t, I can’t.” 

But then you’re gonna make them anyway. And you’ll be happy about it. 

Yield: 9 squares 

4 tablespoons (1/2 stick) butter

1/4 cup all-purpose flour

1/2 cup sweetened condensed milk (either full fat or fat free)

1/2 teaspoon salt

2 tablespoons rum

1 1/2 cups old fashioned rolled oats

1 1/2 cups graham crackers, crumbled into pea-sized bits (about 6 sheets of standard graham crackers), divided 

1 cup mini marshmallows

1 cup (about 4 oz) your favorite dark chocolate, chopped (or use chips)

1. Preheat oven to 350°F and place rack in center of oven. Grease an 8” x 8” pan and line with parchment or wax paper, leaving an overhang on two opposite sides to assist with removal later. 

2. Melt the butter in a sauce pot over medium heat. Add flour and stir until you create a light brown paste (roux). Add the sweetened condensed milk slowly, stirring constantly, and incorporate thoroughly into the roux. Add the salt and rum, and continue heating until the mixture is nice and thick. Set aside and allow to cool slightly.

3. Combine the oats and 1 cup of graham cracker crumbs in a large mixing bowl. Add the milk mixture to the oats and graham crackers and stir until thoroughly coated. Spread the mixture in the prepared pan and pat firmly to distribute evenly. 

4. Top the mixture with the chopped chocolate, followed by the marshmallows. Sprinkle the remaining 1/2 cup of graham cracker crumbs on top. Use the flat of your hand to gently press on the top layers.  

5. Bake for 15 minutes, turning the pan halfway through to promote even baking.  

6. Optional: after baking, brown the marshmallows by placing under the broiler for a minute or two. Do not walk away from the oven — the marshmallows will brown very quickly! 

7. Remove and allow to rest in the pan for 15 minutes. Use the parchment paper overhang as handles to easily remove the bars from the pan and place on a cooling rack. Use a sharp knife to cut the bars — they’ll be ooey, gooey and wonderful.

http://soupaddict.com/2011/11/drunken-smores-bars/

Sugar and Spice Eggnog Sandwich Cookies

These cookies are ridiculous.  

Let's not discuss the smells that will waft throughout your home as you bake these tender little eggnog spice cookies.  The scent of sugar, spicy cloves, robust cinnamon, hearty nutmeg (I've never used the word "hearty" to describe nutmeg, but I like it) and smooth vanilla float through the air.  I have never smelled a cookie that smells more like "Christmas" than this one.  

Sprinkled right before it goes in the oven with sugar, these cookies are incredibly soft and tender, as they puff up just enough as they bake, giving them a wonderfully pillowy texture with the delightful subtle crunch of the sugar that encrusts it.  

Then, to make it even better, these cookies are filled with a spiced, eggnog cream filling, with just a hint of brandy that would put an Oreo to shame.  

The best part about these cookies are that they are even better the next day.  If you can wait, try to save them until tomorrow. Then jump out of bed and have three for breakfast.  

It's ok! Calories don't count on Christmas! 

(makes about 2 dozen sandwich cookies) 

2 1/2 cups all-purpose flour

1/4 teaspoon salt

1/2 teaspoon cream of tartar

1/2 teaspoon baking soda

1 teaspoon nutmeg

2 teaspoons cinnamon

1/4 teaspoon cloves

1 teaspoon vanilla

1 stick butter

1 cup granulated sugar

1 egg

1/3 cup eggnog

1 egg white, slightly beaten

granulated sugar

Eggnog Cream Filling 

3 cups sifted confectioner’s sugar

1/2 cup vegetable shortening, at room temperature

4 tablespoons (1/2 stick) unsalted butter, cut into cubes, at room temperature

2 tablespoons eggnog

1/2 teaspoon salt

1 teaspoon vanilla extract

2 teaspoon brandy

Preparation:

Sift flour with salt, cream of tartar, baking soda, nutmeg, and cinnamon. In the bowl of a stand mixer fitted with a paddle attachment, cream butter with sugar until light; beat in egg, eggnog, and vanilla until well incorporated. Lower mixer speed to low and add flour mixture and beat until just incorporated.

Chill dough for 2 to 3 hours. 

Preheat oven to 375 F. Line a baking sheet with a silpat mat or parchment paper. Roll dough out on a floured surface to about 1/4-inch thick. Cut with floured 2 to 2 1/2-inch cookie cutters and place on greased baking sheets. Sprinkle with sugar just before placing in oven. Bake at 375° for about 12 minutes, or until done.  Cool on a baking rack.

To make the filling:

In the bowl of a stand mixer fitted witha paddle attachment, beat the shortening and butter until smooth. Add the sugar gradually. Add the salt, vanilla, eggnog and brandy and beat until incorporated.

To assemble: 

Using a tablespoon, shape filling into balls.  Place into the flat center of one cookie. Find another cookie similar in shape and use to sandwich the filling so that the filling spreads evenly to the edges of the cookie.

http://www.sporkorfoon.com/spork_or_a_foon/2011/12/eggnog-sugar-and-spice-sandwich-cookies.html 

Peach Cookies

We made our peach cookies pretty large so they would better resemble peaches, and we chose peach jam for our filling, and a clear peach liqueur to color with food coloring to decorate our peaches. Instead, you could make smaller peaches which would look great on a cookie tray, and you could fill the cookies with Nutella or pastry cream instead of the peach jam we used if you prefer.

Yield: Make 2 Dozen Large

These pretty peach cookies would be perfect for a holiday cookie tray. 

Ingredients: 

 3 Large Eggs

 2 Cups Sugar

 1 Cup Vegetable Oil

 1 Teaspoon Vanilla Extract

 4 Teaspoons Baking Powder

 1/2 Teaspoon Salt

 1 Cup Whole Milk

 6 Cups All-purpose Flour

 Filling:

 Peach Jam

 Decorating:

 Peach Liqueur

 Yellow & Red Food Coloring

 Super Fine Sugar

 Mint Leaves 

Directions: 

For the cookies, first preheat oven to 350 degrees F.

 Line two baking sheets with parchment paper.

 Place the eggs and sugar in a bowl and beat with an electric mixer until light, about 3 minutes.

 Add the oil and beat until creamy, then mix in the milk and vanilla.

 Mix the flour with the baking powder and salt, then add this to the batter and beat just until it is combined.

 Take a small amount of batter in your hands, and roll into a ball about 1 1/2 inches for large, 3/4 of an inch for the small sized cookies and place these on the baking sheets.

 Continue to roll out all of the batter into balls, and then bake for about 15 to 20 minutes or until very light brown on the bottom.

 Cool well.

 For the filling, use a sharp knife, and cut out a circle at the bottom of the cookie removing the cookie centers and placing these in a bowl.

 Be careful not to cut completely through the cookies, but you need to make space for the filling.

 Once you have cut the bottom of each cookie, break up the cookie pieces you have cut out into fine crumbs.

 Add enough of the peach jam to the cookie crumbs until you have a sticky filling.

 Carefully fill each cookie, and then matching cookies or shape and size, place two cookies together, using the peach mixture as glue to hold the cookies together.

 Clean any peach jam that may ooze from the seams.

 To decorate, place about 1/2 cup of the peach liqueur in two separate bowls, and color one yellow and the other red.

 In a third bowl, place the super fine sugar. (I found the cookies worked better if the colors were fairly strong.)

 Carefully dip each cookie pair into the red mixture first 3/4 of the way up the cookie, then dip the other end in the yell mixture.

 I found that if I then dipped the yellow end briefly in the red liquid it created a more natural looking color.

 Gently blot the cookie with paper towels to remove most of the liquid, then immediately roll the cookie in the sugar.

 Place the finished cookie on a sheet of waxed paper to dry and continue to color the rest of the cookies in the same manner.

 Once the cookies have dried, you can insert a couple of mint leaves and a whole clove to resemble a peach.

http://www.italianfoodforever.com/2011/11/peach-cookies-for-rose-anne/

Filled Date Cookies with Walnuts, Cinnamon, and Spiced Rum

Ingredients

1 cup brown sugar

1 cup white sugar

1 cup butter, room temperature

3 eggs, beaten

1/4 cup hot water

1 teaspoon vanilla

1/2 teaspoon salt

3 3/4 cups all-purpose flour, sifted

1 teaspoon baking soda 

Date filling

1 pound dates

water to cover the dates

splash of dark spiced rum (about 1/2 cup)

cinnamon

ground ginger

1 cup chopped walnuts

Topping

large walnut pieces, preferably halves (approximately 3 dozen)

ground cinnamon 

Directions 

1. Cook the pitted dates over medium heat in a little water in a medium saucepan, stirring frequently. When dates have a fairly smooth consistency, cool, then stir in a splash of spiced rum and a little ground cinnamon and ground ginger (to taste), and chopped walnuts. Set aside filling mixture to continue to cool. (You can make this ahead and refrigerate for a couple days until you're ready to make the cookies.)

2. Preheat oven to 350 degrees Fahrenheit.

3. In large bowl, cream the butter with the sugars.

4. Add the beaten eggs and mix well.

5. Add the hot water and vanilla.

6. In a separate bowl, sift together dry ingredients (flour, salt, and soda).

7. Add dry ingredients to the wet mixture and stir well.

8. Prepare a lightly greased cookie sheet.

9. Remove dough by the teaspoonful from the bowl, and gently roll into small balls in your hand, placing on cookie sheet with plenty of space (about an inch or so) between the balls.

10. When you have filled the sheet with cookie dough balls, wash your hands, and using a clean, wet finger, make a small depression in each ball. It's okay if the ball gets a little flattened in the process.

11. Fill each depression with a small amount of date filling.

12. Take a walnut half (or large piece of walnut) and press into the date filling in the center of each cookie dough ball. Finish by dusting lightly with ground cinnamon.

13. Bake for approximately 13 minutes, or until cookies are firm and golden.

14. Cool for a minute on the cookie sheet, then transfer to a wire rack to finish cooling.

This recipe seems to make about 2-3 dozen cookies (depending on their size). The cookies are nicely symmetrical and would be pretty on a holiday cookie & candy plate.

Variations: consider adding raisins, chocolate chips, or shredded coconut to the mixture.

http://kitchenempress.blogspot.com/2009/01/filled-date-cookies-with-walnuts.html