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RECIPE(S) OF THE WEEK
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Merry Cheesecake Cookies
1 cup all-purpose flour
1/3 cup unsalted butter, softened
1/2 cup firmly packed light brown sugar
1/2 cup chopped toasted nuts of any kind
Filling:
1 (8-ounce) package cream cheese, at room temperature
1/4 cup sugar
1 egg, at room temperature
2 tablespoons milk
2 tablespoons fresh lemon juice
1/2 teaspoon vanilla
Preheat oven to 350 degrees F. Line an 8 by 8-inch square baking pan with parchment paper. Let parchment come up over the sides of the pan to use as "handles" when unmolding after baking. In a mixer bowl, combine flour, butter, and brown sugar. Blend at low speed until incorporated and mixture is like sand, about 2 to 3 minutes. Stir in nuts. Reserve 1 cup of mixture for topping. With your fingers, press remaining mixture into pan. Bake on the middle rack of the oven until crust is set and golden brown, about 8 to 10 minutes. Let cool on a rack while assembling the filling.
In a clean mixer bowl, combine cream cheese and sugar. Blend until smooth, then add the remaining filling ingredients, beating until smooth. Spread evenly over baked crust. Sprinkle the reserve crust mixture over filling. Bake until top is golden brown and filling is set, about 25 to 30 minutes. Let cool completely on a rack, then use parchment "handles" to remove from pan in 1 piece. Cut into bars, squares or festive shapes with cookie cutter of your choice. Sprinkle with red and/or green sanding sugar, if desired.
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A holiday gift from the kitchen is one that's always appreciated. Here is a favorite from Hannah Young, the Ontario County Dairy Princess, Disaster Cookies. A great way to give cookies is to arrange them in a holiday tin. Place the tin in a basket with hot cocoa mix, mugs, and napkins. Hot cocoa to be made with milk-not water-of course. Enjoy this holiday season by stocking up on REAL dairy products!
Disaster Cookies
2 c. flour
1 tsp. baking powder
½ tsp. salt
¼ tsp. baking soda
½ tsp. nutmeg
½ tsp. cinnamon
½ c. butter
1 c. sugar
1 egg, well beaten
½ tsp. lemon extract
½ c. sour cream
Sift flour. Measure. Add baking powder, salt, soda, spices and sift again. Cream butter. Add sugar gradually and continue to beat until light. Add well beaten egg and flavoring. Add sour cream, alternately with the dry ingredients. Blend well. Drop by teaspoonfuls 2 to 3 inches apart onto a well-greased backing sheet. Bake at 350 degrees for 15-20 minutes. About 3 ½ dozen 2 inch cookies. May add raisins, currants or nuts if desired.
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