Every year I swear I'm not doing a ton of baking next year, and come next year, I eat my words...or in this case, my cookies. This year, however, I'm only baking 3 kinds of cookies - sugar cookies because they're so easy, Linzer tarts because they're delicious and pretty, and almond crescents because my husband begged me for them. (I hate when men beg. They sound so whiney.)
So, here are the recipes:
1. Sugar cookies, I use the refrigerated dough. After the cookies have cooled, I dip one edge of each cookie into melted semi-sweet chocolate. Easy-peasy.
So, here are the recipes:
1. Sugar cookies, I use the refrigerated dough. After the cookies have cooled, I dip one edge of each cookie into melted semi-sweet chocolate. Easy-peasy.
2. Linzer Tarts:
1/2 cup butter, softened
1/2 cup sugar
1 tsp vanilla extract
1 egg
1 3/4 cups flour
1/2 cup ground almonds
1 tsp baking powder
Non-stick cooking spray
3/4 cup raspberry jam
Powdered sugar
In a large bowl beat butter & sugar until light & fluffy. Beat in vanilla & egg. Combine flour, almonds & baking powder & add to creamed mixture. Divide into 2 portions, cover with plastic wrap & refrigerate 1 hour or overnight.
Preheat oven to 350. Spray cookie sheet. Using 1 portion of dough at a time, place it between 2 sheets of waxed paper and roll into a 1/8 inch thickness. Cut into desired shapes with cookie cutter. Place on cookie sheet. These are your bottoms.
Do the same with remaining dough, but cut a 1/4 inch circle in each piece of dough,place on cookie sheet. These are your tops. Bake 8-10 minutes. Do not brown.
To assemble, spread some jam onto each bottom, top with cutout cookie. Sift powdered sugar over them. This recipe makes about 14-16 cookies.
1/2 cup butter, softened
1/2 cup sugar
1 tsp vanilla extract
1 egg
1 3/4 cups flour
1/2 cup ground almonds
1 tsp baking powder
Non-stick cooking spray
3/4 cup raspberry jam
Powdered sugar
In a large bowl beat butter & sugar until light & fluffy. Beat in vanilla & egg. Combine flour, almonds & baking powder & add to creamed mixture. Divide into 2 portions, cover with plastic wrap & refrigerate 1 hour or overnight.
Preheat oven to 350. Spray cookie sheet. Using 1 portion of dough at a time, place it between 2 sheets of waxed paper and roll into a 1/8 inch thickness. Cut into desired shapes with cookie cutter. Place on cookie sheet. These are your bottoms.
Do the same with remaining dough, but cut a 1/4 inch circle in each piece of dough,place on cookie sheet. These are your tops. Bake 8-10 minutes. Do not brown.
To assemble, spread some jam onto each bottom, top with cutout cookie. Sift powdered sugar over them. This recipe makes about 14-16 cookies.
3. Almond Crescents:
1 cup (2 sticks) I Can't Believe It's Not Butter
2 cups confectioners sugar, divided
1 tsp almond extract
2 cups all purpose flour
1 cup finely chopped almonds
In a large bowl beat butter & 1/2 cup sugar until light & fluffy. Add almond extract. Sift flour and gradually add to mixture. Add almonds & mix together until dough forms. Shape dough into a ball and wrap in plastic wrap for at least 1 hour. Heat oven to 350. Lightly flour hands & working surface. Pinch off small pieces of dough, roll in palms until a 2"piece forms, shape into a crescent and place on cookie sheet 18-20 min. or until very lightly brown. Cool, then dust with remaining powdered sugar.
1 cup (2 sticks) I Can't Believe It's Not Butter
2 cups confectioners sugar, divided
1 tsp almond extract
2 cups all purpose flour
1 cup finely chopped almonds
In a large bowl beat butter & 1/2 cup sugar until light & fluffy. Add almond extract. Sift flour and gradually add to mixture. Add almonds & mix together until dough forms. Shape dough into a ball and wrap in plastic wrap for at least 1 hour. Heat oven to 350. Lightly flour hands & working surface. Pinch off small pieces of dough, roll in palms until a 2"piece forms, shape into a crescent and place on cookie sheet 18-20 min. or until very lightly brown. Cool, then dust with remaining powdered sugar.
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