almond macaroon slices

Almond Macaroon Slices

7 1/2 ounces (1 1/2 cups) blanched almonds
1/3 cup granulated sugar
2 egg whites, divided
1/3 cup apricot preserves
Sliced almonds (not blanched)

Line cookie sheet with parchment paper.

Process almonds and sugar until fine and powdery. Add 1 egg white. Beat, and add additional egg white slowly until a paste forms that holds together (may not need all of it). Turn out onto floured surface, form a ball, turn to flour all sides. Shape into an 11-inch long cylinder. Place on cookie sheet, brush off excess flour. Dip finger in water, press a trench into dough, lengthwise. Don cut through the ends. Stand uncovered overnight.

Stir preserves well. Place in trench, top with sliced almonds.

Bake 25 to 28 minutes at 350 degrees F, or until macaroon is lightly colored and preserves start to bubble. Cool, sprinkle with confectioners sugar. Cut into diagonal slices.

Makes 12 servings.

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banana toffee blondies

Banana-Toffee Blondies

1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
12 tablespoons butter (room temperature)
1 3/4 cups packed brown sugar
1 tablespoon vanilla extract
3 eggs
1 1/4 cups toffee bits
1 cup finely diced banana (1/4-inch cubes)
Confectioners sugar

Line a 9-inch square cake pan with parchment or wax paper. Grease and flour paper and sides of pan.

Whisk flour, baking powder and salt in a bowl.

In another bowl, beat butter and sugar with a mixer until fluffy. Add vanilla extract. Beat in eggs briefly, one at a time, until blended.

Add flour mixture a little at a time, beating on low speed just until blended. By hand, stir in 1 cup toffee bits and banana.

Pour into prepared pan. (If using an 8-inch-square pan, bake the excess batter in greased and floured mini muffin tins.) Sprinkle remaining 1/4 cup toffee bits on top.

Bake at 350 degrees F for 30 minutes (20 minutes for mini muffins). Cool, then remove from pan and cut into 9 to 16 squares.

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Applesauce Peanut Butter Squares

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Old Fashioned Soft Sugar Cookies

Old-Fashioned Soft Sugar Cookies

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup butter, softened
1 1/2 cups granulated sugar plus additional for sprinkling
2 eggs
1/2 teaspoon vanilla extract
1/2 teaspoon grated lemon peel (yellow part only)
1 cup sour cream
1/4 cup raisins or dried cranberries

In a bowl, stir together flour, baking soda, nutmeg and salt to combine thoroughly; set aside.

Preheat oven to 375 degrees F.

In a mixer bowl, combine butter and sugar; beat until well-blended. Beat in eggs, one at a time, mixing until fluffy after each addition. Add vanilla extract and lemon peel; mix to blend thoroughly.

Add flour mixture alternately with sour cream, mixing until smooth after each addition.

Drop by tablespoons, placed well apart, onto well-greased baking sheets. Sprinkle each cookie lightly with granulated sugar. Place one or two raisins or cranberries in the center of each. Bake until cookies are golden brown (12 to 14 minutes). Remove at once to wire racks to cool.

Makes about 5 dozen 2 3/4-inch cookies.

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Peanut Butter Oatmeal Chocolate Chip Cookies

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Chocolate Kiss Cookies

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Raspberry Chocolate Chip Cookies

Raspberry Chocolate Chip Cookies

Posted by Marla at recipegoldmine.com 11/25/2001,1:28 pm

Cookies
2 (10 ounce) packaged raspberry-flavored
    semisweet chocolate chips, divided
3/4 cup butter or margarine, softened
3/4 cup granulated sugar
1/2 cup firmly packed brown sugar
2 eggs
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt.
1 cup coarsely chopped macadamia nuts

Icing
1 cup sifted confectioners sugar
3 tablespoons raspberry-flavored liqueur
Burgundy paste food coloring

Preheat oven to 375 degrees F.

For cookies, place 1 package of chocolate chips in a small microwave-safe bowl. Microwave on medium-high power 1 minute; stir. Microwave 1 minute longer; stir until melted.

In a large bowl, cream butter and sugars until fluffy. Add eggs and vanilla; beat until smooth. Stir in melted chocolate.

In a medium bowl, combine flour, baking soda, baking powder, and salt. Add dry ingredients to creamed mixture; stir until a soft dough forms. Stir in remaining package of chocolate chips and macadamia nuts. Drop tablespoonfuls of dough 2 inches apart onto an undressed baking sheet. Bake 7 to 9 minutes or until bottoms rare lightly browned. Transfer cookies to a wire rack with wax paper underneath to cool.

For icing, combine confectioners sugar and liqueur in a small bowl; stir until smooth. Tint burgundy. Spoon icing into a pastry bag fitted with a small round tip. Pipe icing onto cookies. Allow icing to harden. Store in an airtight container.

Yield: about 7 dozen cookies.

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brownie icing

Brownie Icing

4 (1.55 ounce) milk chocolate bars
4 tablespoons milk
2 tablespoons butter
2 cups confectioners sugar

Melt milk chocolate bars in milk and butter. Add confectioners sugar. Mix well and spread over warm brownies.

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coconut brownies

Coconut Brownies

3 ounces unsweetened chocolate, coarsely chopped
2 ounces bittersweet chocolate, coarsely chopped
1 cup all-purpose flour
1/8 teaspoon salt
12 tablespoon unsalted butter, softened
1 1/2 cups granulated sugar
2 large eggs (at room temperature)
1 1/2 teaspoons vanilla extract
1 1/4 cups sweetened shredded coconut

Position a rack in the center of the oven and preheat to 350 degrees F. Butter a 13 x 9-inch baking pan. Dust the pan with flour and tap out the excess. Melt chocolate together.

In a small bowl, using a wire whisk, stir together the flour and salt.

In a large bowl, using a hand-held electric mixer set at medium speed, beat the butter and sugar for 2 to 3 minutes, until the mixture is light in color and texture. Scrape down the side of the bowl with a rubber spatula. Beat in the eggs one at a time, beating well after each addition. Beat in the vanilla extract, then beat in the melted chocolate.

At low speed, beat in the flour mixture in two additions, scraping down the side of the bowl after each addition. Using a wooden spoon, stir in the coconut. Scrape the batter into the prepared pan and smooth the top with the rubber spatula. Bake for 25 to 30 minutes or until a wooden pick inserted in the center comes out with a few moist crumbs clinging to it. Do not overbake. Cool the brownies completely in the pan on a wire rack.

Using a large sharp knife, cut brownies lengthwise into 4 strips, then cut each strip into 5 pieces, to make 20 squares. The brownies can be stored in an airtight container at room temperature for up to 3 days.

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frosted peanut butter brownies

Frosted Peanut Butter Brownies

1 cup butter
1/3 cup cocoa
2 cups granulated sugar
1 1/2 cups all-purpose flour
1/2 teaspoon salt
4 large eggs
1 teaspoon vanilla extract
1 (12 ounce) jar peanut butter
1/2 cup butter
10 large marshmallows
1/4 cup cocoa
1/3 cup milk
1 pound confectioners sugar, sifted

Combine 1 cup butter and 1/3 cup cocoa in a saucepan over low heat; cook, stirring frequently, until butter melts. Remove from heat and cool slightly. Combine sugar, flour, and salt in a large mixing bowl. Add chocolate mixture, and beat at medium speed until blended. Add eggs and vanilla extract, mixing well. Spread into a well-greased 13 x 9-inch pan. Bake at 350 degrees F for 20 to 25 minutes or until a wooden pick inserted in center comes out clean.

Remove lid from peanut butter jar; microwave at MEDIUM (50% power) for 2 to 3 minutes or until peanut butter melts, stirring at 1-minute intervals. Spread over warm brownies. Chill about 30 minutes or until set.

Combine 1/2 cup butter and next three ingredients in a saucepan over medium heat; cook, stirring frequently, until marshmallows melt. Remove from heat, and add confectioners sugar, stirring until smooth. Spread over peanut butter, and chill until set. Store in refrigerator.

Brownies may be frozen in an airtight container for up to three months.

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