Wednesday, December 21, 2011

Three cookie recipes

Bourbon Balls

  • 1/4 c Bourbon whisky
  • 1C Vanilla wafer crumbs
  • 1.5T Corn Syrup
  • 2T Cocoa powder
  • 1C finely chopped pecans
  • 1C Powdered sugar

Combine bourbon and syrup, set aside. Combine crumbs, pecans, cocoa.  Add bourbon mixture, shape into balls, roll in powdered sugar.

 

Cutout Cookies

Bowl 1: Cut 4 – 4.5 cups flour into one cup oleo / butter.

Bowl 2: Beat together 2 eggs and 1 cup granulated sugar.

Bowl 3: Mix together 5 tsp whole milk, 1 tsp vanilla, 1.5 tsp nutmeg, and 1 tsp baking soda.

Add bowl 2 and 3 to bowl 1.  Roll out very thin, cut shapes. Bake at 375F until just barely tan on the bottom.  Frost or sugar when cool.

 

Rugelach

  • 1 C Butter
  • 2 C Flour
  • 1 Egg yolk
  • 3/4 C Sour cream
  • 3/4 C Granulated sugar
  • 1 tsp ground cinnamon
  • 3/4 C Chopped walnuts
  • 1/4 C butter, melted

Cut butter into flour.  In a separate bowl beat egg yolk and sour cream well, then add to flour mixture. Mix until blended.  Cover with plastic and refrigerate at least 3 hours.  Prepare filling from sugar, cinnamon, and walnuts.  Preset oven to 375F.

Roll 1/3 of dough into a circle 1/8” thick.  Brush with melted butter and spread 1/3 of filling over top.  Cut into circle into 16 wedges and roll each up towards the point.  Bake on ungreased cookie sheet for 15 minutes until lightly browned.

 

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