Blueberry Custard Tartlets

Custard:

1 cup milk

1/4 cup sugar

1 whole egg

2 egg yolks

2 tablespoons corn starch

2 tablespoons butter

1 teaspoon vanilla

Shortbread Crust:

2 sticks butter

1/4 cup sugar

2 cups plus 2 tablespoons flour

Blueberries:

1 1/2 cups blueberries

1/4 cup sugar

3 tablespoons corn starch

3/4 cup water

2 tablespoons lemon juice

First bring the milk for the custard to a simmer. Meanwhile, whisk together the sugar, eggs, yolks, and corn starch together until smooth. When the milk is simmering, whisk half of it into the egg mixture. Then add the egg/milk mixture to the rest of the milk (Don't just dump the egg mixture into the simmering milk or you'll have scrambled eggs). Bring it back to the heat and cook, whisking constantly until very thick. Whisk in the butter and vanilla. Cover with plastic wrap and refrigerate. You'll want the plastic wrap to be touching the top or else you'll get a film on top of your custard. 

To make the shortbread, whisk together the butter and sugar and then add the flour, mixing just until combined. Press into mini muffin tins. You'll want it to be pretty thin. I made some of mine too thick and I couldn't fit as much filling in them. Then poke the bottom of each one with a fork so prevent air bubbles (I wasn't wise enough to think of doing this until I was already done). Bake them for about ten minutes at 350º or until golden brown on the edges. 

For the blueberries, just whisk all of the ingredients together and cook over medium-high heat until thickened. 

To assemble, fill cooled crusts with custard and top with cooled berries.

http://www.yammiesnoshery.com/2012/03/blueberry-custard-tartlets.html

Apple Pie Shortcrust Pastry

(Translated from Polish with Google Translate.)

Dough:  

• 4 cups flour

•1 teaspoon of baking powder

•1 cup granulated sugar

•1 1/2 cup butter

•6 large egg yolks

•2  tablespoons sour cream gesture 

Filling:  

•8-10 sour apples, peeled  

•1/4 cup water

•1 cup sugar

•2 teaspoons cinnamon

•2 tablespoons potato flour

•3 tablespoons lemon juice 

Pianka Mousse: 

•6 eggs

•1/2 cup sugar

•1 A pudding 

•3 tablespoons breadcrumbs

•icing sugar for sprinkling 

Dough:  

Sift flour, icing sugar and baking powder into a large bowl. Cut butter into small pieces, add to the flour and stir until the mixture is lumpy. Add egg yolks and sour cream and knead the dough (you can do it in the blender). Divide the dough into two parts 1/3 and 2/3. Wrap in foil and chill in the refrigerator (at least several hours) or freezer (about an hour). 

Filling:  

Place sliced ​​apples in a saucepan, add water and simmer covered for about 15 minutes, do not mix. Add the cinnamon and sugar and stir gently. Mix cornstarch with lemon juice, add to the weight of apple and simmer for 2 minutes. The mixture should be very thick, but do not overcook.

Preheat oven to 180 º C. Form (34cm x 23cm) spread with butter [put up with baking paper] and wipe it on a grater one part of dough. Wgnieść dough lightly so that the surface is rather uniform and broil in the oven for about 8 minutes.  Remove from oven, cool slightly. 

Foam:  

Whip egg whites to stiff peaks. At the end of whipping gradually add sugar, stir in pudding at the end using a low speed mixer.  

Sprinkle bread crumbs cake, put on the apple filling, puddings and wipe the foam on it the rest of the dough. Bake for about an hour until nicely browned surface. Cool slightly, sprinkle with powdered sugar.

The idea for the foam taken from the comments under the provision.  

The recipe for a really large plate.  I assure you that my friend from work / neighbors / guests will enjoy :)

http://translate.google.com/translate?sl=auto&tl=en&js=n&prev=_t&hl=en&ie=UTF-8&layout=2&eotf=1&u=http%3A%2F%2Fbakeandtaste.blogspot.com%2F2011%2F09%2Fszarlotka-na-kruchym-ciescie-najlepsza.html

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

Black Forest Tassies

Ingredients

1/2 C Butter (softened)

3 oz Cream Cheese (sm square) softened

2 Tblsp Sugar (white)

1 C Flour (all purpose)

1/4 tsp Salt

1 C Semisweet Chocolate chips (chopped) (can sub mini chocolate chips)

1/2 C Cherry Pie filling (minimum 24 cherries)

Instructions:

Pre-Heat Oven to 350F. 

Spray Mini Muffin Tins with Non-Stick Baking Spray. 

Combine Butter, Cream Cheese and Sugar. Beat until fluffy. 

Add Flour and Salt Beat until combined. Will form a "dough". 

Roll dough into 24 balls. Place each ball into muffin cups. 

Press dough into bottom and up sides to line the muffin cups. 

Add Chocolate chips into center. 

Top with One cherry & 1/4 tsp of pie filling liquid. 

Bake the "Tassies" 16-20 mins or until sides appear golden brown. 

Tassies will be very delicate after baking.

Remove from oven but keep tassies in tins for 15 mins till sturdy.

Remove from tins and cool on rack for one hour.

Recipe yields 24

Variations: 

May add 2 Tblsp Cocoa powder to Crust dough for wonderful Chocolate Crust. 

May substitute Nutella for chocolate chips.

http://foodslove.blogspot.com/2010/12/black-forest-tassies.html

Gooey Cookie Pie Bites

This recipe works out perfectly to make 24 mini cookie pie bites. These little things are not only completely adorable, but SO good and super addicting. Warm out of the oven they’re so soft and gooey, but the great thing is that they’re still super soft even the next day. So this is the perfect thing to make ahead of time for a party, shower (of the baby or wedding sort, don’t actually eat them in the shower, that’s weird) or just for eating at home. You can even warm them up if you want when you’re ready to serve them. My little boys loved these too because they’re just their size. 

You could also switch it up and use butterscotch chips, or peanut butter chips. Next time I’m going to try it with chopped peanuts and white chocolate chips. You really can’t go wrong. I mean, cookie dough + pie. Why didn’t I think of this??

1/2 C butter (that’s 1 stick), melted and cooled

1 C sugar

1/2 C flour

2 eggs

1 t vanilla

1 C chopped pecans, toasted (are you a nut hater? Just leave ‘em out)

1 C mini chocolate chips*

9″ unbaked pie shell (I just use store-bought, but you could make your own)

mini muffin pan 

*if you’re using another flavor of chips that doesn’t come in mini, give them a rough chop so they will distribute evenly

Preheat oven to 350. 

Batter: In a bowl combine the butter, sugar, flour, eggs, and vanilla. When combined stir in chocolate chips and toasted nuts. Wow, so hard, right? That’s your filling, set aside. 

Crust: Right out of the box the pie crust is way too thick, so bust out a rolling pin and lightly dust your surface. I rolled mine out to approximately 13-14″. Look at my pictures and eyeball it. Just remember you want it pretty thin, and it will expand while cooking. You will need to cut out some circles and then re-roll the pie crust. 

A 2.75″ circle fit my mini muffin pans perfectly. So use a cookie cutter, or grab a cup from your cupboard. Chances are you have one that’s the perfect size! 

Then take your little dough circles and press them into the mini muffin pan. 

Place one Tablespoon of batter in each one. Look how cute they are already! 

Pop the pan in the oven for about 20-25 minutes. (although you may want to check them around 15 minutes as someone in the comments mentioned there’s were done in less than 20) The tops get this awesome crinkly crust on top- that’s how you can tell they’re done! Just lightly golden brown too. 

When they’re cool enough to handle, they should pop right out of the pan. If you need to, take a sharp knife and run it around each one to help them out. 

The best part is the inside. Warm flaky crust, oozing melted chocolate, sweet gooey doughy stuff, and a hint of toasted nuts…

http://www.ourbestbites.com/2009/03/gooey-cookie-pie-bites/

Italian Date Cookies

Ingredients

Sugar Cookie Dough

2 1/4 cup flour

1/4 teaspoon salt

2 teaspoons baking powder

1/2 cup softened margarine

1 cup sugar

2 eggs

1/2 teaspoon lemon juice

1 tablespoon milk

Date Filling

1 cup dates

1/2 cup sugar

1/2 cup walnuts

1 teaspoon orange rind

1 tablespoon orange juice

1 cup water

Directions 

Dough 

Cream sugar and margarine until creamy. Add eggs, lemon juice and milk. add dry ingredients a little at a time. Refrigerated overnight. 

Filling 

Place all ingredients in a saucepan and cook over medium heat until all the water is absorbed. 

Assemble cookies

1. Roll out rectangle about 10 x 12 inches and 1/4 inch thick. Spread date mixture on half of the dough. Flip the other half over filling. Beat 1 egg yolk with a little water and brush over dough. Sprinkle with finely chopped walnuts. Cut into strips and then into squares. 

2. Bake on greased cookie sheet at 375° for 10-12 minutes.

http://www.tastebook.com/recipes/1199862-Italian-Date-Cookies

Linzer Sables

History:

The Linzer Torte recipe, which is the European mother of the Linzer sables, is the oldest known written recipe in history. A copy of this delightful cake recipe was found in the Veronese Admont Abbey’s journals, dated 1653. The confection, however, was made famous in the little town of Linz Austria in the early 1800’s. An industrious Linz baker, Johann Vogel, started mass producing this gem of a treat and made it famous around the world. Hence, its name, Linzer torte. (Torte means cake in German) 

Now Linzer torte is basically a giant cookie or tart made with nut flour and filled with jam and baked till bubbling. (Nuts were way more plentiful than wheat in Europe a long time ago.) The Austrians fill it with red current jam but most cooks around the world prefer raspberry jam. (They are a great way to show off a lovely jam you made.) Linzer tortes are the crown jewels, shinning in the windows of all the Austrian and German bakeries during the Christmas season. 

Linzer torte became a big hit in the United States, when Franz Holzlhuber, an Austrian immigrant, started a bakery in Milwaukee Wisconsin with his grandma’s recipe in 1850. Linzer sables or cookies were born here in North America. Leave it up to the Americans to make this ancient cake into something portable that one can eat on the go.

Tips:

When making Linzer sables, I recommend you use hazelnuts because they impart such a wonderful flavor to the cookie and they are also traditional. Many bakers use almonds instead, which is fine. Nut meal of different types can be used in place of the ground nuts. You can get it through “Bob’s Red Mill” which is a good option if you do not have a food processor. But if you can, I recommend you make your own ground nuts for the cookies. 

Roast your nuts till they just start to scent the kitchen and are turning golden. If you are using hazelnuts, let them cool a bit, then rub them together in a clean dish towel to remove the skins. (That chore is best done outside, believe me!) Then process the nuts in a food processor till they are ground but not superfine. This lends an exotic texture and taste to the cookie.

If you really want to get decadent, spread a layer of nutella under the jam. FYI, Amazon has Linzer cookie cutters sets. Makes about 12-16 sandwich cookies, depending on their size. 

1 cup of butter softened

 1 cup of granulated sugar

 1 large orange, zested

 1 large lemon, zested

 1 egg

 1 teaspoon of vanilla

 1 1/2 cups of unbleached white flour

 1/2 teaspoon of baking powder

 1 1/2 teaspoon of ground cinnamon

 3/4 teaspoon of ground cloves

 1/4 teaspoon of ground cardamom

 1/4 teaspoon of salt

 1 cup of ground roasted nuts such as hazelnuts or almonds

 1 cup of raspberry seedless jam or other yummy jam you have

 Powdered sugar 

Put on some Christmas music and get out your favorite mixing bowl. Cream together with a blender, the butter and sugar till light and creamy. Beat in the zest, egg and vanilla. In another bowl whisk together all the dry ingredients, except the nuts, till well fluffed. On a medium setting on your mixer, carefully blend the dry ingredients into the wet till mixed. Slowly add the ground nuts till just blended. Pat the dough with wet fingers into a flat shape, (it’s sticky!) then cover the dough and set in the fridge for 30 minutes to overnight to chill. 

Preheat the oven to 350 degrees and get your dough out to party! Roll the dough out on a lightly floured surface to about a 1/8 of an inch thick. This is sticky dough so make sure and flip the dough a few times while you are rolling it out so it doesn’t stick to the counter. Cut out two cookies of each shape that will make up the sandwich Linzer cookie. Place them on a two lightly greased cookie sheets. Have all the top cookies on one cookie sheet and all the bottoms on another as the tops will cook faster than the bottoms. Then take a smaller cookie cutter and cut the center out of the top cookies for the “window” that will show the jam. Bake for 10 -12 minutes until golden brown. (Bake a little longer if you want a cookie that stays crisp.)

http://danazia.wordpress.com/2011/12/19/linzer-sables/

Orange Cookie Cups

Topped with white baking chips, these distinctive orange cookie cups are perfect for any Spring gathering or tea party. 

The exact amount of orange extract in the filling is up to you. Use the larger amount if you prefer a strong orange flavor, or the smaller amount for just a hint of orange flavor. 

Lemon lovers can easily vary the the recipe by substituting lemon extract for the orange extract and grated lemon peel from two lemons for the orange peel.

Yield: 48 cookie cups

1 cup (2 sticks) butter, softened

 1/2 cup granulated sugar

 2 cups all-purpose flour

 2 cups (one 12-ounce package) Nestle Toll House Premier White Morsels

 2 large eggs

 1 can (14 ounces) Nestle Carnation Sweetened Condensed Milk

 1/2 to 3/4 teaspoon orange extract

 1 tablespoon grated orange peel (from 1 medium orange)

Preheat the oven to 350° F. Grease 48 mini-muffin cups. 

Beat butter and sugar in a medium mixer bowl until creamy. Add flour; beat until the mixture is evenly moist, crumbly and can be formed into balls. Shape dough into 1-inch balls. Press each ball onto the bottom and up the side of the prepared muffin cups to form wells. Place 5 white morsels in each cup. 

Beat eggs in a medium bowl with a wire whisk. Stir in sweetened condensed milk and orange extract. Spoon almost a measuring tablespoon of mixture into each muffin cup, filling about 3/4 full. 

Bake for 15 to 17 minutes or until the centers are puffed and the edges are just beginning to brown. Upon removing from oven, gently run knife around each cup. While still warm, top each cup with 8 to 10 morsels (they will soften and retain their shape). Cool completely in pans on wire racks. With the tip of a knife, remove the cookie cups from the muffin pans. Top each cookie cup with grated orange peel just before serving. Store in covered container in refrigerator.

http://www.examiner.com/baking-in-san-jose/orange-cookie-cups-recipe

Pineapple Tart Rolls #2 (A Simpler Recipe)

 (yield ~ 36 pcs)

Filling 

3 cans of Pineapple rings

 10 tbsp caster sugar

 1 tsp cornstarch (mix with 1tsp of water)

1. Drained pineapple and squeeze out all the juice.

 2. Put them in the food processor and give them a few blitz.

 3. Add all the crushed pineapples and sugar in a saucepan and cook on medium heat. Remember to stir constantly to avoid burning!

 4. Cook until most liquid has evaporated and the filling turn golden.

 5. Add in cornstarch mixture to thicken the filling.

 6. Let it cool.

Pastry 

250g flour

 225g butter

 1/4 tsp salt

 2 egg yolks

 4 tbsp icing sugar

 2 tbsp cornstarch

 1 tbsp shortening (optional)

 1 egg yolk + 1 tbsp milk (beaten, for egg wash)

 1. Sieve flour, cornstarch, salt and icing sugar. Set aside.

 2. Beat butter until light and fluffy. Add in egg yolks until well mixed.

 3. Slowly beat in flour until well combined. (Add more flour if it’s too sticky to handle)

 4. Wrap the dough with cling wrap and chill for 30 mins.

 5. Put dough into pineapple roll pastry press, pipe dough out with thumbs into a long strip.

 6. Place pineapple jam (~ 8-10 grams) at one end of the pastry, roll the pastry up enough to enclose the jam filling.

 7. Line them on a baking tray lined with parchment paper. Brush the top with egg wash.

 8. Preheat oven to 175 C and bake for 20 mins or until the surface turns golden brown.

http://elovestocook.wordpress.com/2012/01/19/pineapple-tart-rolls/

Pineapple Tarts

The recipe gave me just what I want – a soft, crumbly pillow of melt-in-your-mouth pastry wrapping inside it a fibrous filling. If this is your kind of pineapple tart, go on, knock yourselves out but be prepared to run a few clicks after realizing you ate just one too many. Don't say I didn't warn you.

Adapted from Lai Kuan’s Food4Tots. Head over to the recipe for very useful tips. Handmade Nastar roll instructions from Billy Law’s A Table for Two.

Makes about 90 inch-long tarts

Note: I modified the filling recipe, using rock sugar instead of granulated sugar to make a stickier jam. This will yield a darker filling so if you’re particular about the color of the jam, stick with granulated sugar. 

Filling  

2 half-ripe pineapples, grated

200 grams rock sugar (adjust according to your preference)

4 cloves

2 star anises

1 cinnamon stick (5cm long)

1 tbsp freshly squeezed lemon juice

Pastry

250 grams unsalted butter, at room temperature

50 grams icing sugar

2 egg yolks

360 grams plain flour

2 tablespoons corn flour

¼ tsp salt

½ tsp vanilla extract

1 egg yolk mixed with 1 teaspoon milk/water for the egg wash 

Make the filling: Skin pineapples and remove the “eyes”. Cut each pineapple into quarters lengthwise. Grate the pineapple using the special pineapple grater (I use the pointy side of a cheese grater and that works) until it reaches the core (the tough centre). Discard the core. 

Drain the grated pineapples with a large sieve. Use a ladle to press the juice out until it is 90% dried up. Retain the pineapple juice for cooking later. Using a wooden spoon, cook the grated and drained pineapples, putting in half portion of the sugar, cloves, cinnamon stick, star anise and lemon juice in a large pot under moderate heat until it begins to boil. 

Reduce the heat to medium and continue to cook, stirring occasionally. From time to time, add the pineapple juice little bit by little bit when the juice in the mixture is almost evaporated. Repeat this step until all the juice is completely used up for the cooking. Add the remaining sugar bit by bit until the desired sweetness is achieved. This step can be done close to the end of the cooking. 

When all the juices are used up and the mixture has started to look dry and caramelized, reduce the heat to low. Keep stirring until the mixture is almost dry and sticky with a golden-hue. This will take about 1 to 1½ hours. Remove cloves and cinnamon stick (I skip this part and remove them while rolling the filling into balls). Set aside to cool and store in an air-tight container in the refrigerator. 

Make the pastry: Sift the flours together into a bowl. Cream the butter and icing sugar until light in a stand mixer with the paddle attachment. Beat in egg yolks, one at a time. Add in salt and vanilla, beat until fluffy. Reduce speed to low and beat in the sifted ingredients (divided into 2-3 times) and combine well into a firm dough. Refrigerate the dough for 30 minutes.

Assemble the tart: Preheat oven to 160°C and center the rack. Prepare two cookie sheets lined with parchment paper. Roll the pineapple filing by taking 6 grams or about ½ teaspoon heapful of filling and shaping each ball into a small and short elongated roll. If the filling sticks, wet your hands with some water and pat on a tea towel after each 2 to 3 rolls. 

Remove the dough from the fridge. Take about 8 grams worth dough and roll it into a ball. Roll the ball into a long strip about 6 to 7 cm long. Press the strip of dough flat into a long rectangle on your palm. Place pineapple filing at the bottom end of the rectangle strip and gently roll up the pastry, like so in a Swiss roll, enough to enclose the jam. Do not overlap the pastry. 

Arrange the rolls on the baking tray. Score the tops with the tips of a fork or the back of a small knife across the short end of each roll. Brush each roll with egg wash. Bake in preheated oven for 15 minutes. Turn the baking sheet 180 ° and continue to bake for 2 minutes or until golden brown. 

Leave to cool completely on a wire rack before storing in an airtight container. The tarts keep well up to two weeks (if you’re like us, not a chance) at room temperature.

http://pickyin.blogspot.com/2011/02/pineapple-tarts.html

Pretzel Rolo Blondie Bites

Ingredients

 ■1 cup butter, room temp

 ■1 cup dark brown sugar

 ■1/2 cup granulated sugar

 ■2 eggs

 ■2 tsp vanilla

 ■2 1/2 cups all-purpose flour

 ■1 tsp kosher salt

 ■1 tsp baking soda

 ■40-50 unwrapped Rolo candies

 ■40-50 waffle-style Pretzels 

Instructions

 1. Preheat oven to 350

 2. Spray a mini muffin pan with non-stick spray.

 3. With mixer on medium cream butter and sugars together, mixing until incorporated evenly.

 4. Add eggs and vanilla, beating until combined, about 30 seconds.

 5. Turn mixer speed to low. Add in your baking soda, salt and flour. Mix until just combined.

 6. Spoon by rounded tablespoon into prepared pan.

 7. Gently press a Rolo into the center of each batter-filled cup.

 8. Bake for 10-12 minutes or until the edges are golden brown.

 9. As soon as they come out of the oven press a pretzel directly on top of the blondie bite into the melted chocolate of the Rolo.

10. Remove from pan, let cool on a wire rack.

Quick notes: Makes appox 40-45 blondie bites

http://cookiesandcups.com/pretzel-rolo-blondie-bites/

Cherry Pie Shortbread Bites

(Adapted from this recipe from Taste.com.au, makes 24 biscuits)

For the cherry filling:

300g cherries (fresh or frozen), pitted and diced

1/8 tsp mixed spice

1/3 cup sugar

2 tsp lemon juice

1/4 tsp pure vanilla extract or vanilla bean paste

1 tbsp corntarch + 2 tsp cold water

For the shortbread:

250g salted butter, softened

1 tsp pure vanilla extract

1/2 cup caster sugar

2 cups plain flour, sifted

1/3 cup rice flour, sifted

1 tsp lemon rind 

Prepare the cherry filling first; place chopped cherries, mixed spice, sugar, lemon juice and vanilla in a medium saucepan and place on medium heat. Stir over heat until sugar dissolves. Mix cornstarch and water together in a separate small bowl then add to the saucepan and stir over medium heat until mixture thickens, about 3-4 minutes. Set aside to cool. 

Preheat oven to 180°C (350°F) and grease two 12-hole, 1 1/2-tablespoon capacity mini muffin pans. Place butter, sugar and vanilla in a large mixing bowl and beat with an electric mixer on high until light and fluffy. Mix sifted flours together in a separate bowl and then add flours and lemon rind to the mixing bowl. Mix together, then turn mixture onto a floured surface. Lightly knead until dough comes together. Press 1 level tablespoon of mixture into 1 hole of prepared pan. Using your finger, make a hole in the center of the mixture and fill each with about 1 heaped tsp of filling. Repeat with the rest of the dough and filling. Bake for 12-15 minutes until shortbread is golden brown. Remove from oven and cool in pan for 5 minutes and then gently remove from the pan and cool completely on a wire rack. Lightly dust tops with icing sugar and serve. Can be stored in an airtight container for several days.

http://www.raspberricupcakes.com/2011/12/cherry-pie-shortbread-bites.html

Raspberry Ribbon Cookies

If you’re looking for a cookie recipe that will look gorgeous on a tray and will WOW! your friends (for both beauty and taste), this is your cookie.  I don’t believe I have ever taken these cookies to a party and brought any home.  I particularly love these because they all bake up on one tray in the oven.   

And if you don’t like raspberry preserves, I am sure these would also be wonderful with apricot preserves. 

Some tips: 

The dough does not spread out much on the tray.  If you use a large cookie sheet you can get all eight of the rolls onto one sheet and be done with it. 

I use a wooden spoon handle to make the indentation.  Keep in mind that the indentation will rise a bit in baking.  Don’t be shy.

This does not use much jam at all – maybe 4 oz. at the most.

Raspberry Ribbon Cookies

1 cup softened butter

2 1/2 cups all-purpose flour

1/2 cup sugar

1 tsp. vanilla

1/4 tsp. salt

1 egg, slightly beaten

Raspberry jam, jelly or preserves 

Glaze:

3/4 cup powdered sugar

1/4 tsp. almond extract

3 to 4 Tbsp. milk 

In a mixing bowl beat the butter on medium/high for 30 seconds.  Add about 1/2 the flour, along with the sugar, vanilla, egg and salt.  Mix until thoroughly combined.  Beat in the remaining flour, mixing until dough forms a ball.  Gather dough into a ball and knead slightly on counter (mine is sometimes crumbly at first – work it with your hands until it forms a nice ball of dough). 

Divide the dough into eight equal portions.  On a lightly floured surface, roll each piece into a 9″ rope, being careful to keep an even thickness throughout (so they’ll bake evenly).  Place the ropes on an ungreased cookie sheet about 2″ apart. 

With the side of your finger or the handle of a wooden spoon, press a long groove down the center of your ropes. 

Bake at 375degrees F for 10 minutes.  Remove tray from oven and spoon raspberry preserves/jam into the groove.  Bake about 5 minutes more, or until the edges just start to brown. 

Cool on cookie sheet for 5 minutes.  While they’re cooling, prepare glaze by stirring all ingredients in a bowl.  You want the glaze to run off the spoon. 

Using a large spatula, move the cookie logs onto a large cutting board (I use the back of a wooden one).  Drizzle glaze over the HOT cookies.  Cut logs into 1″ pieces.  Transfer cookies to a cooling rack to cool.

http://spectaculareats.com/recipes/cookies/raspberry-ribbon-cookies/

S’mores Bites

(adapted from Diana Rattray’s Graham Blondies) 

yield: 24 bites 

Ingredients

 ■1/2 cup unsalted butter, melted and cooled to room temperature

 ■1 cup light brown sugar, packed

 ■1 egg

 ■1 1/2 teaspoons vanilla extract

 ■1/4 teaspoon salt

 ■1 cup all-purpose flour

 ■3/4 cup graham cracker crumbs

 ■1 large bar milk chocolate

 ■~1 cup mini marshmallows

Directions

 1.Preheat oven to 350 degrees.  Melt the butter and allow it to cool to room temperature.

 2.In a large bowl, mix the butter and brown sugar until smooth.  Add the egg and vanilla; beat until fully combined.

 3.Stir in the flour and salt until there are no pockets of flour; gently swirl in the graham cracker crumbs until just combined.

 4.Divide the dough evenly into a (24-cup) mini muffin tin.  Bake for 9 minutes, or until the edges are barely golden and the center still looks a bit gooey.  While baking, cut the chocolate bar into 24 1/2-inch pieces.

 5.Remove from the oven and quickly press the chocolate in the center of each cookie.  Top with 2-3 mini marshmallows.

 6.Put your oven on broil and place the bites under the broiler for about a minute, or until the marshmallows have browned.  Cool completely and remove from the muffin tin.

http://melssweetlife.wordpress.com/2011/12/30/smores-bites/

S'more Cups

7  whole graham crackers (1 cup finely crushed)

1/4 cup powdered sugar

6 tablespoons butter, melted

4 bars (1.55 oz each) milk chocolate candy, divided

12 large marshmallows

Preheat oven to 350 degrees F. Place graham crackers into a large resealable plastic bag. Finely crush into crumbs. Combine graham cracker crumbs, powdered sugar, and butter in a small bowl.

Place 1 tablespoon of crumb mixture in each cup of a mini muffin pan. Press crumbs to form shallow cups. Bake 4-5 minutes or until edges are bubbling. Meanwhile, break two of the candy bars into rectangles. Remove pan from oven; place one rectangle into each cup. 

Cut marshmallows in half crosswise using shears dipped in cold water. Place one marshmallow half, cut-side down, into each cup. Return to oven 1-2 minutes or until marshmallows are slightly softened. Remove pans from oven to cooling rack; cool 15 minutes. Carefully remove cups from pan. Cool completely.

Break remaining candy bars and place in small microwavable bowl. Microwave on high 1 to 1 1/2 minutes or until melted and smooth, stirring every 20 seconds. Dip the top of each marshmallow in melted chocolate. Turn top-side up and let stand 40 to 60 minutes or until set.

Makes 24 cups.

Note: Store the cups in a single layer in an airtight container for up to 1 week. Freezing is not recommended.

For a richer chocolate flavor, substitute dark chocolate candy bars for the milk chocolate.

http://texascottage.blogspot.com/2011/08/smore-cups.html

Mincemeat Thumbprint Cookies

Before you start: 

Refrigerating the dough for the specified time is a critical step in this recipe.  Failure to do so will result in cookies that spread too much and the indentation will disappear. 

Mincemeat is fairly easy to make, but you could certainly use a store bought version. 

I use a cookie scoop and level off with a knife to ensure consistent sizes every time.  You can find more about baking cookies here.

The ingredients: 

•1 cup (sticks) butter, softened

 •1 cup superfine sugar / 225g

 •1 egg

 •1 teaspoon vanilla

 •2 ½ cups flour / 315g

 •½ teaspoon salt

 •2 cups walnuts, finely chopped / 250g

 •1 cup mincemeat

The method:

1 .Sift flour and salt together in a bowl and set aside.

2. Mix butter and sugar in a mixer on medium speed until light and fluffy (about 2 min.)

3. Add egg and vanilla and mix until incorporated.

4. While mixer runs on lowest speed, gradually add flour and mix just until mixed in and dough ball forms.

5. Scrape down sides of bowl, cover with plastic wrap and refrigerate for at least one hour.

6. Preheat oven to 375°.

7. Using a small cookie scoop or a tablespoon to measure, roll dough into balls.

8. Roll the balls in chopped walnuts and place on parchment lined baking sheets at least 2 inches apart.

9. Using your thumb, make an indentation in the middle of the cookies.

10. Refrigerate for 20 minutes.

11. Bake for 15-20 minutes or until very lightly brown.

12. Place cookies on wire racks and press indentation again to set.

13. While still warm, drop a bit (about ¾ teaspoon) of mincemeat into the indentation you have created.

14. Allow cookies to cool completely.

15. Store in an airtight container.

As a bonus, I used the mincemeat to fill some tartlettes.  I simply used our basic NO FAIL pie crust.  I pre-baked it for 10 minutes and then filled it with mincemeat and baked for 30 more.  The topping is extra pie crust cut with a cookie cutter.  Very autumn!

Easy Mincemeat 

Before you start: 

Although it is called mincemeat, be sure not to chop the ingredients too fine.  The raisins should just be rough cut.  The only exception might be the citrus peel.  It can be diced a bit smaller. 

We made the citrus peel, but you can find it in most specialty supermarkets.  You'll find our method in an earlier post Passion Tea Lemonade Ice Cream. 

The citrus peel is made up of equal parts of lemon and orange peel slices. 

This filling will become tastier with a few days in the refrigerator.

The ingredients:

 •2 ½ cups diced apple (3 or 4 medium apples)

 •½ cup chopped raisins

 •½ cup chopped golden raisins

 •½ cup chopped dried cranberries or cherries

 •¼ cup dried currants

 •½ cup diced candied citrus peel

 •¼ cup brandy

 •¼ cup rum

 •¼ cup apple cider

 •2 tablespoons fresh lemon juice

 •3 tablespoons unsalted butter

 •1/3 cup dark brown sugar

 •½ teaspoon ground cinnamon

 •½ teaspoon ground nutmeg

 •¼ teaspoon ground allspice

 •¼ teaspoon ground cloves

The method:

1. Place all ingredients in a medium saucepan.  Cover and cook over medium heat for 15 minutes.

2. Remove lid and reduce heat to low to medium.  Cook for about 20 minutes or until liquid is gone.

3. Remove from heat to cool completely.

4. Store in an airtight container in the refrigerator.

http://todaysnest.typepad.com/todays-nest/2011/11/treat-of-the-week-mincemeat-thumbprint-cookies.html

Tropical Dream Tassies

Yield: 24 tassies

Ingredients

1/2 cup butter, softened 

1  3-ounce packagecream cheese, softened 

1 cup all-purpose flour 

1/4 cup finely chopped macadamia nuts 

2 egg yolks 

1/2   14-ouncecansweetened condensed milk (2/3 cup) 

1/2 teaspoon finely shredded lime peel 

1/4 cup lime juice (5 to 6 Key limes or 2 to 3 Persian limes) 

1 - 2 drops green food coloring (optional) 

Sweetened Whipped Cream  

Toasted coconut* (optional)

Directions

1. In a medium bowl, combine butter and cream cheese. Beat with an electric mixer on medium to high speed until combined. Add flour and macadamia nuts. Beat on low speed just until combined. Cover and chill for 30 to 60 minutes or until dough is easy to handle. 

2. Preheat oven to 325 degrees F. Shape dough into 24 balls. Press each ball evenly into the bottoms and up the sides of 24 ungreased 1-3/4-inch muffin cups. Bake in a preheated oven for 20 to 25 minutes or until edges are golden brown. Cool slightly in pan on a wire rack. 

3. Meanwhile, for filling, in a medium bowl, beat egg yolks with a whisk. Gradually whisk in sweetened condensed milk. Add lime peel, lime juice, and, if desired, green food coloring. Stir just until combined (mixture will thicken slightly). 

4. Spoon about 1 tablespoon filling into each pastry cup. Bake about 10 minutes or until filling is set in center. Cool tassies in pan on a wire rack for 10 minutes. Remove tassies from the muffin cups. Transfer tassies to a wire rack; let cool. Chill for 2 to 3 hours or until completely chilled. Just before serving, top tassies with Sweetened Whipped Cream and if desired, toasted coconut. Makes 24 tassies.

From the Test Kitchen•Note *Toasted Coconut:To toast coconut, spread shredded coconut in a single layer in a shallow baking pan. Bake in a 350 degree F oven for 5 to 10 minutes or until golden brown, stirring once or twice.

•Storage Place tassies in a single layer in an airtight container; cover. Store in the refrigerator for up to 2 days.

•Make Ahead Tip Prepare as directed through Step 1. Wrap dough in plastic wrap; freeze for up to 1 month. Thaw dough in the refrigerator for 24 hours. Continue as directed above.

Sweetened Whipped Cream 

Ingredients

1/2 cup whipping cream 

1 tablespoon sugar 

1/4 teaspoon vanilla

Directions

In a medium bowl, combine whipping cream, and vanilla. Beat with an electric mixer on medium speed just until soft peaks form (tips curl).

http://www.bhg.com/recipe/cookies/tropical-dream-tassies/

Cranberry Tartlettes

This is a cranberry sauce/filling recipe that I came up with. It's so simple and delicious! No thickeners needed.

These tartlettes were great for Thanksgiving, but you could make them for Christmas, too.  

I topped them with a cinnamon-sugar coated cranberry, but that was probably a bad idea, because uncooked cranberries are too tart for my taste.

Filling:

 1 (12-oz) bag fresh cranberries

 1 cup granulated sugar

 1 cup water

 1 teaspoon finely grated orange zest

 1/2 teaspoon ground cinnamon

 1/4 teaspoon ground ginger

 1/8 teaspoon freshly ground nutmeg

Tart dough:

 1 cup all-purpose flour

 1/4 teaspoon salt

 4 tablespoons cold unsalted butter

 2 tablespoons shortening

 3 tablespoons ice water 

Stir together cranberries, sugar, water, zest, and spices, in a large saucepan, set over medium heat. Bring mixture to a boil, and continue to boil until thickened, about 15-20 minutes. Cool and chill mixture completely. 

To make the tart dough, place flour and salt in a food processor. Add butter and shortening and pulse until evenly incorporated. Add ice water, gradually, and process until mixed, and dough comes together. Form the dough into a disc, wrap in plastic wrap, and chill for 20 minutes.

Preheat oven to 400 degrees F.

 Roll dough out onto a lightly floured surface, cut circles out using a cookie cutter, and fit dough into mini tart or muffin pans. Bake for 12-15 minutes, or until dough is golden; Cool. 

Fill tart shells with cranberry filling, and serve.

Recipe Source: http://www.visionsofsugarplum.com/2007/11/cranberry-tartlettes.html

"Jammers" - Giant Streusel Jam Cookies

Base:

2 sticks (1 cup) butter or margarine, softened

1/2 cup sugar

1/4 cup confectioners’ sugar

1/2 teaspoon salt

2 large egg yolks

1 teaspoon vanilla

2 cups flour

Streusel: 

3 tablespoons butter or margarine

1/2 cup flour

1/4 cup light brown sugar

1 tablespoon granulated sugar

1/4 teaspoon salt

1/2 teaspoon ground cinnamon  

Beat the butter, sugars and salt together until light and fluffy.

Add in the egg yolks and vanilla and beat until smooth. Mix in the flour until just combined.

Pull the dough out of the bowl, knead in any remaining flour streaks gently, wrap in plastic wrap and chill for 30 minutes.  

For the streusel, melt the butter, then add the flour, sugars, salt and cinnamon and stir with a fork until crumbly. Set aside. 

Divide the dough between small ramekins, muffin cups, or ring molds, I used 2" individual baking cups and pressed the dough in to the bottom, you can also roll out the dough and cut circles to fit in the base of your dishes. You are aiming for about a 1/2" thick base. 

Top the base with 1-2 teaspoons oft eh jam of your choice and sprinkle with the streusel.

Bake on 350 F for 18 to 22 minutes until golden brown.

Cool for 15 to 20 minutes before removing from the molds and cooling completely.

Recipe Source; http://www.bakingandmistaking.com/2011/10/jammers-giant-streusel-jam-cookies.html