Recipe Exchange Results
There's an email recipe exchange I'm participating in. I figure I'll post the recipes I get back from that here in case I don't pass them along to everyone correctly as most people I'm emailing will see this too. Not only that, but anyone of you who I'm not emailing can also benefit. SO... I've got a few recipes I've been using this season, and my aunts pineapple nut cookie recipe as she's the first to respond. Enjoy!
Lemon Gem Tassies: 2 dozen
½ cup butter or margerine, softened
3 Tablespoons Granulated Sugar
1 cup All-Purpose Flour
3 Tablespoons Fresh Lemon Juice
2 teaspoons Grated Lemon Peel
¼ teaspoon Baking Powder
1/8 teaspoon Salt
2 Eggs
2 Tablespoons Powdered Sugar
Heat Oven to 350 degrees (if using a dark or nonstick pan, heat oven to 325 degrees). Spray 24 miniature muffin cups, 1 ¾ * 1 inch, with cooking spray.
In medium bowl, beat butter and 3 Tablespoons granulated sugar with electric mixer on medium speed until well mixed. Beat in 1 cup flour until dough forms. Shape dough into ¾” balls. Press 1 ball in bottom and up sides of each muffin cup for crust. Bake 14 to 16 minutes or until edges begin to turn golden brown.
Meanwhile, in same bowl, beat remaining ingredients except powdered sugar on medium speed until well mixed. Spoon one heaping tablespoon mixture evenly into each baked crust.
Bake 10 to 12 minutes or until filling is light golden brown. Cool in pan 15 minutes. Remove from pan to wire rack. Cool completely, about 30 minutes.
Sift powdered sugar over tops of cookies. Store covered in refrigerator. Sift additional powdered sugar over tops of cookies just before serving if desired.
High Altitude Adjustments: In step 2, bake 16 to 18 minutes. In step 4, bake 12 to 14 minutes.
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Turtle Shortbread Cookies: 6 dozen
1 ½ cups butter or margarine, softened
½ cups sugar
1 teaspoon almond extract
4 cups all-purpose flour
½ teaspoon salt
24 caramels
1 bag (6 oz.) semisweet chocolate chips (1 cup)
2 teaspoons shortening
1 cup chopped pecans
6 dozen pecan halves
Heat over to 350 degrees. In large bowl mix butter, sugar, and almond extract. Stir in flour and salt. (If dough is crumbly, mix in 1-2 tablespoons additional softened butter or margarine).
Divide dough into 12 equal parts. Roll each part into ¼” thick circle. (If dough is sticky, chill 15 minutes.) Cut each circle into 6 wedges. Place wedges 1” apart on ungreased cookie sheet. Bake 8 to 10 minutes or until set. Immediately remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
Meanwhile, in a 1-quart saucepan, heat caramels over medium heat about 10 minutes, stirring frequently, until melted. In small microwavable bowl, microwave chocolate chips and shortening uncovered on high 1 to 3 minutes, stirring halfway through heating time, until melted and thin enough to drizzle.
Dip 2 straight edges or each cookie into melted caramel, then into chopped pecans. (If caramel thickens, add up to 1 Tablespoon of water and heat over low heat, stirring constantly, until caramel softens.)
Place a dot of melted chocolate on top of each cookie; Place pecan half on chocolate. Drizzle remaining chocolate on tops of cookies.
High Altitude Adjustments: (None)
=================
Raspberry-Almond Foldovers: 2 ½ dozen
1 cup all-purpose flour
½ cup butter or margarine, softened
4 oz. (½ an 8 oz. Package) cream cheese, softened
½ teaspoon almond extract
¼ cup seedless raspberry jam
1 egg white, beaten
2 Tablespoon sliced almonds
2 teaspoons sugar
In medium bowl, beat flour, butter, cream cheese, and almond extract with electric mixer on medium speed until well blended and crumbly. Press dough into ball; flatten slightly, wrap in plastic wrap and refrigerate about 1 hour 30 minutes or until firm.
Heat oven to 375 degrees (if using dark or nonstick cookie sheet, heat oven to 350). Divide dough in half (refrigerate ½ dough until needed). On lightly floured surface, roll ½ dough ¼” thick. Cut into 2 ½” rounds. On ungreased cookie sheet, place rounds ½” apart. Reroll any remaining dough.
Place ¼ teaspoon of jam off center on each cookie to within ¼” of edge. Fold cookies in half over jam; press edges firmly with fingers. Seal edges with tines of fork. Brush cookies with egg white. Sprinkle with almonds and sugar.
Bake 11 to 15 minutes or until edges are golden brown and tops are lightly browned. Immediately remove from cookie sheet to wire rack. Cool completely, about 15 minutes.
High Altitude Adjustments: Bake 13 to 17 minutes.
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Fudge Brownie Tassies: 24 servings
½ cup butter, softened
1- 3 oz. Pkg. Cream cheese, softened
1 cup all-purpose flour
Macadamia nuts, hazelnuts, almonds, or walnut pieces (optional)
½ cup semisweet chocolate pieces
2 Tablespoons butter
1/3 cup sugar
1 egg, slightly beaten
1 teaspoon vanilla
Canned chocolate frosting
In medium bowl, combine ½ cup butter and cream cheese. Beat with electric mixer on medium to high speed for 30 seconds. Stir in flour until combined. Cover and chill about 1 hour or until dough is easy to handle.
Preheat oven to 325 degrees. Shape dough into 24 balls. Press each ball evenly onto bottom and side of 1 ¾” muffin cup. If desired, place a nut in each lined cup.
For filling: In small saucepan, combine chocolate and 2 Tablespoons butter. Cook and stir over low heat until melted. Remove from heat. Stir in sugar, egg, and vanilla. Spoon about 1 ½ teaspoons for the filling into each lined cup.
Bake for 20 to 25 minutes or until pastry is golden and filling is puffed. Cool in muffin cups on wire rack for 5 minutes. Remove from muffin cups; cool on wire rack. Pipe of spoon frosting onto tassies. If desired, top with additional nuts.
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Grammie’s Ginger Cookies
¾ cup Shortening
1 cup Sugar
1 egg
¼ cup Molasses
2 cups Flour
¼ teaspoon Salt
2 teaspoons Baking Soda
1 teaspoon Ginger
1 teaspoon Cinnamon
½ teaspoon Cloves
Cream shortening and sugar until light.
Add egg and molasses; beat well.
Sift together the remaining ingredients and add to molasses mixture. Chill for 1 hour.
Shape into 1” balls and roll in granulated sugar. Place 2” apart on ungreased cookie sheet.
Bake at 375 degrees for 8 to 10 minutes… DO NOT OVERBAKE!
Allow cookies to cookie while to make for easier removal.
=========================
Pineapple Nut Cookies
1 cup butter
4 egg yolks (beaten)
1 cup Crisco
1 Cup Warm Milk
7 1/2 cups flour
2 Packs or Cake Yeast
2 tbls sugar
Confectioners Sugar
1/2 tsps Salt
2 lbs Pineapple Preserves
2 lbs Ground Pecans or Walnuts
Mix flour, butter, crisco, salt & sugar as for pie crust. Disolve yeast in milk, beat egg yolks slightly. Mix all above ingredients together. Shape into Walnut size balls and roll out in confections sugar. Spread with filling of Preserves & Nuts. About a teaspoon full. Roll up and bake @ 350 F for l0 min.
Makes approx. 10 to 12 Doz.
Good Luck
Lemon Gem Tassies: 2 dozen
½ cup butter or margerine, softened
3 Tablespoons Granulated Sugar
1 cup All-Purpose Flour
3 Tablespoons Fresh Lemon Juice
2 teaspoons Grated Lemon Peel
¼ teaspoon Baking Powder
1/8 teaspoon Salt
2 Eggs
2 Tablespoons Powdered Sugar
Heat Oven to 350 degrees (if using a dark or nonstick pan, heat oven to 325 degrees). Spray 24 miniature muffin cups, 1 ¾ * 1 inch, with cooking spray.
In medium bowl, beat butter and 3 Tablespoons granulated sugar with electric mixer on medium speed until well mixed. Beat in 1 cup flour until dough forms. Shape dough into ¾” balls. Press 1 ball in bottom and up sides of each muffin cup for crust. Bake 14 to 16 minutes or until edges begin to turn golden brown.
Meanwhile, in same bowl, beat remaining ingredients except powdered sugar on medium speed until well mixed. Spoon one heaping tablespoon mixture evenly into each baked crust.
Bake 10 to 12 minutes or until filling is light golden brown. Cool in pan 15 minutes. Remove from pan to wire rack. Cool completely, about 30 minutes.
Sift powdered sugar over tops of cookies. Store covered in refrigerator. Sift additional powdered sugar over tops of cookies just before serving if desired.
High Altitude Adjustments: In step 2, bake 16 to 18 minutes. In step 4, bake 12 to 14 minutes.
=======================
Turtle Shortbread Cookies: 6 dozen
1 ½ cups butter or margarine, softened
½ cups sugar
1 teaspoon almond extract
4 cups all-purpose flour
½ teaspoon salt
24 caramels
1 bag (6 oz.) semisweet chocolate chips (1 cup)
2 teaspoons shortening
1 cup chopped pecans
6 dozen pecan halves
Heat over to 350 degrees. In large bowl mix butter, sugar, and almond extract. Stir in flour and salt. (If dough is crumbly, mix in 1-2 tablespoons additional softened butter or margarine).
Divide dough into 12 equal parts. Roll each part into ¼” thick circle. (If dough is sticky, chill 15 minutes.) Cut each circle into 6 wedges. Place wedges 1” apart on ungreased cookie sheet. Bake 8 to 10 minutes or until set. Immediately remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
Meanwhile, in a 1-quart saucepan, heat caramels over medium heat about 10 minutes, stirring frequently, until melted. In small microwavable bowl, microwave chocolate chips and shortening uncovered on high 1 to 3 minutes, stirring halfway through heating time, until melted and thin enough to drizzle.
Dip 2 straight edges or each cookie into melted caramel, then into chopped pecans. (If caramel thickens, add up to 1 Tablespoon of water and heat over low heat, stirring constantly, until caramel softens.)
Place a dot of melted chocolate on top of each cookie; Place pecan half on chocolate. Drizzle remaining chocolate on tops of cookies.
High Altitude Adjustments: (None)
=================
Raspberry-Almond Foldovers: 2 ½ dozen
1 cup all-purpose flour
½ cup butter or margarine, softened
4 oz. (½ an 8 oz. Package) cream cheese, softened
½ teaspoon almond extract
¼ cup seedless raspberry jam
1 egg white, beaten
2 Tablespoon sliced almonds
2 teaspoons sugar
In medium bowl, beat flour, butter, cream cheese, and almond extract with electric mixer on medium speed until well blended and crumbly. Press dough into ball; flatten slightly, wrap in plastic wrap and refrigerate about 1 hour 30 minutes or until firm.
Heat oven to 375 degrees (if using dark or nonstick cookie sheet, heat oven to 350). Divide dough in half (refrigerate ½ dough until needed). On lightly floured surface, roll ½ dough ¼” thick. Cut into 2 ½” rounds. On ungreased cookie sheet, place rounds ½” apart. Reroll any remaining dough.
Place ¼ teaspoon of jam off center on each cookie to within ¼” of edge. Fold cookies in half over jam; press edges firmly with fingers. Seal edges with tines of fork. Brush cookies with egg white. Sprinkle with almonds and sugar.
Bake 11 to 15 minutes or until edges are golden brown and tops are lightly browned. Immediately remove from cookie sheet to wire rack. Cool completely, about 15 minutes.
High Altitude Adjustments: Bake 13 to 17 minutes.
=================
Fudge Brownie Tassies: 24 servings
½ cup butter, softened
1- 3 oz. Pkg. Cream cheese, softened
1 cup all-purpose flour
Macadamia nuts, hazelnuts, almonds, or walnut pieces (optional)
½ cup semisweet chocolate pieces
2 Tablespoons butter
1/3 cup sugar
1 egg, slightly beaten
1 teaspoon vanilla
Canned chocolate frosting
In medium bowl, combine ½ cup butter and cream cheese. Beat with electric mixer on medium to high speed for 30 seconds. Stir in flour until combined. Cover and chill about 1 hour or until dough is easy to handle.
Preheat oven to 325 degrees. Shape dough into 24 balls. Press each ball evenly onto bottom and side of 1 ¾” muffin cup. If desired, place a nut in each lined cup.
For filling: In small saucepan, combine chocolate and 2 Tablespoons butter. Cook and stir over low heat until melted. Remove from heat. Stir in sugar, egg, and vanilla. Spoon about 1 ½ teaspoons for the filling into each lined cup.
Bake for 20 to 25 minutes or until pastry is golden and filling is puffed. Cool in muffin cups on wire rack for 5 minutes. Remove from muffin cups; cool on wire rack. Pipe of spoon frosting onto tassies. If desired, top with additional nuts.
=============
Grammie’s Ginger Cookies
¾ cup Shortening
1 cup Sugar
1 egg
¼ cup Molasses
2 cups Flour
¼ teaspoon Salt
2 teaspoons Baking Soda
1 teaspoon Ginger
1 teaspoon Cinnamon
½ teaspoon Cloves
Cream shortening and sugar until light.
Add egg and molasses; beat well.
Sift together the remaining ingredients and add to molasses mixture. Chill for 1 hour.
Shape into 1” balls and roll in granulated sugar. Place 2” apart on ungreased cookie sheet.
Bake at 375 degrees for 8 to 10 minutes… DO NOT OVERBAKE!
Allow cookies to cookie while to make for easier removal.
=========================
Pineapple Nut Cookies
1 cup butter
4 egg yolks (beaten)
1 cup Crisco
1 Cup Warm Milk
7 1/2 cups flour
2 Packs or Cake Yeast
2 tbls sugar
Confectioners Sugar
1/2 tsps Salt
2 lbs Pineapple Preserves
2 lbs Ground Pecans or Walnuts
Mix flour, butter, crisco, salt & sugar as for pie crust. Disolve yeast in milk, beat egg yolks slightly. Mix all above ingredients together. Shape into Walnut size balls and roll out in confections sugar. Spread with filling of Preserves & Nuts. About a teaspoon full. Roll up and bake @ 350 F for l0 min.
Makes approx. 10 to 12 Doz.
Good Luck