Pizzelles

• 3 large eggs
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon anise extract
• 1/2 cup butter (1 stick), melted and cooled
• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/8 teaspoon kosher salt

1. Preheat pizzelle iron, and mist lightly with non-stick spray. Remove any excess spray, you only need to do this once at the start.
2. In a medium bowl, whisk together eggs, sugar, vanilla extract, and anise extract to combine.
3. Stir in the melted butter.
4. In a small bowl, combine the flour, baking powder, and salt. Add this mixture to the egg mixture and mix until smooth.
5. Place about a tablespoon of batter on the hot pizzelle iron and close the lid.
6. Cook approximately 30-40 seconds, or until pizzelles look lightly golden.

1. Use a fork to remove the cooked pizzelles to a wire rack to cool.

Makes about 40 thin and crispy smaller pizzelles, or 30 larger ones.

Enjoy! Élvez! Piacere! Gustirati! Radosť! 

Best Ever Biscotti

BEST EVER BISCOTTI

1 cup butter at room temperature
1 cup sugar
3 eggs
1 tsp. vanilla
1 tsp. anise (optional)
3 cups flour
1 Tbsp baking powder
1/2 tsp. salt
1 cup chopped almonds

Preheat oven to 300°.
In a large mixing bowl, cream together, butter and sugar.
Beat in eggs, one at a time.
Next add the vanilla and anise extract (if you don't use anise, use 2 tsp. vanilla).
In a separate bowl, sift together flour, baking powder and salt; and add to creamed mixture.
Stir in almonds.
Line a baking sheet with parchment paper.
Divide the dough in half, and form each half into a 3" X 11" rectangle on the parchment lined baking sheet.
Bake in the pre-heated oven for 35 minutes or until golden and firm to touch.
Remove from oven and lift parchment paper and logs to a cooling rack.
Cool completely.
On a cutting board, cut with a serrated knife, diagonally, 3/4 " wide.
Preheat oven to 325°
Place cut side down on an ungreased baking sheet.
Bake for 10 minutes. Turn cookies over and bake 10 minutes more.
Remove and cool completely on wire rack.
Store in an airtight container.

Enjoy! Élvez! Piacere! Gustirati! Radosť!

No Bake Cookies (Aunt Donna C.)

1 stick of butter or margarine
2 cups sugar
1/2 cup mílk
1/2 cup cocoa
1/4 tsp. salt
1/3 cup creamy peanut butter
2 teaspoons vanilla
3-3 1/2 cups oatmeal

Add the first five ingredients into a sauce pan.
Bríng to a rollíng boíl and contine cooking for 1 minute, stirring constantly.
Remove from heat.
Add peanut butter ínto the hot míxture and stír untíl melted.
Add ín vanílla.
Míx ín the oats and beat like fudge until glossy.
Drop by tablespoons onto wax paper.Let cool untíl set. (about 1/2 hour).

Enjoy! Élvez! Piacere! Gustirati! Radosť!
 


 

Chocolate Chip Cookies

Cookies made with Chips and Walnuts

2 1/2 cups flour
1 tsp. baking soda
1 tsp. salt
1 cup butter flavored Crisco shortening
1/2 cup sugar
1/2 cup packed brown sugar
1 1/2 tsp. vanilla
2 eggs
12 oz. bag chocolate chips

Preheat oven to 350°.
Combine flour, soda and salt---and set aside.
Combine in large mixing bowl, Crisco and  sugars, beat until creamy.
Add vanilla and eggs and blend well.
Add the dry ingredients, mix in well then stir in the chocolate chips.
On 2 parchment lined (or ungreased ) cookie sheets, drop by heaping tablespoons.
Bake for 14 minutes.

This recipe makes 2 dozen large Chocolate Chip Cookies.
If you would like a smaller cookie, drop by rounded teaspoon and reduce baking time to 11-12 minutes.
***Another variation I like to make with this recipe (that you can see in the above photo,) is the addition of walnuts. I substitute 1 cup chocolate chips and 1 cup chopped walnuts for the 12 oz. bag of chocolate chips. Oh so nutty and delicious! Give it a try!!!

Enjoy! Élvez! Piacere! Gustirati! Radosť!

Marvelous Macaroons

1/3 cup flour
2 1/2 cups sweetened, flaked coconut
1/8 tsp. salt
2/3 cup sweetened condensed milk
1 tsp. vanilla extract
1 cup milk chocolate chips, melted

Preheat oven to 350 degrees.
Line a large cookie sheet with parchment.

In a large bowl, stir together flour, coconut and salt.
Add condensed milk and vanilla; stir until well combined.
Drop batter by 1 level ice cream scoopful, 1 inch apart, onto the parchment lined cookie sheet.
Bake for 15-17 minutes or until golden on bottoms.
Remove to wire rack to cool completely.
When cookies are cool, dip the top half into melted chocolate and let set.

Makes 1 1/2 dozen

Enjoy! Élvez! Piacere! Gustirati! Radosť!

Pumpkin Gobs

2 cups packed brown sugar
1 cup Crisco oil

Put the sugar and oil in a large mixer bowl and cream together.
Add:
2 eggs
1 (15 oz) can pumpkin
1 tsp. vanilla
Mix well.

Mix the following dry ingredients togehter in a seperate bowl.

1 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. cloves
1 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
3 cups flour

Add the above dry ingredients into the wet ingredients and mix well.
Drop a teaspoonful of batter onto parchment lined cookies sheet.
Bake in a pre-heated 350 degree oven for 12-15 minutes.
Remove to cooling rack to cool completely.
This will make loads of cookies and you need 2 cookies to make a Gob, with a cream filling.

Gob Cream Filling:
1 cup Crisco shortening
1 cup white sugar
1 (3 oz) box vanilla INSTANT pudding
1 cup milk
1 tsp. vanilla

Cream Crisco and sugar together. Add the rest of the above ingredients and mix on medium-high for 10-15 minutes. Now take one cookie, and on the flat side of it, spread a teaspoon or so worth of cream on it, and top with another cookie. You just made 1 Gob. This will make a load of Gobs to celebrate Autumn.

Enjoy! Élvez! Piacere! Gustirati! Radosť!

Thumbprint Cookies

1/2 cup butter
1/3 cup packed brown sugar
1/4 tsp salt
2 eggs, seperate yolks and whites into 2 bowls
1/2 tsp vanilla
1 1/4 cup flour
1 1/4 cup finely chopped walnuts

Pre-heat oven to 375 degrees. In mixing bowl, cream brown sugar and butter until light and fluffy. Add salt, the 2 yolks, and vanilla. Beat well. Gradually add in flour,and blend well. Chill dough 1/2 hour. Remove from refrigerator and shape into 1" balls. Lightly beat the egg whites until foamy. Dip the balls in egg whites, then roll in the chopped walnuts to cover. Place on a parchment lined cookie sheet, 2 inches apart. Use your thumb to make an imprint in the center of each ball. Bake for 10-12 minutes, until lightly browned. Use your judgement, all ovens are different. Remove to cooling rack and cool completely.

Now, I must say, I have not made these Thumbprints in years. My sister Lynn has made these her signature cookies. If you have a birthday, wedding, baby, etc., you are guaranteed to get a dozen or two sent to your event. Now you know why I haven't had the need to make them anymore. A batch just showed up in our mail for this past Christmas. This tells you, these cookies ship well. Thanks Lynn, for all the dozens sent our way. I'll be checking the mail tomorrow.

Icing: Lynn uses a quality canned icing and tints the icing with food coloring to match your event.
We get red and green at Christmas. Brown, yellow and orange at Thanksgiving. Pastel yellow, pink and blue at Easter. Wishing you fun picking the colors for your event.

Enjoy! Élvez! Piacere! Gustirati! Radosť!

Apricot Cold Dough Cookies

1 1/2 sticks unsalted butter, at room temperature
1 (8 oz.) cream cheese, at room temperature
1/2 cup sugar
1/2 tsp. vanilla
2 cups all purpose flour
1/2 cup apricot jam
1 large egg
2 tbsp. coarse sugar

In a mixing bowl, beat the butter, cream cheese and granulated sugar until fluffy. Add the vanilla. Gradually add the flour and mix until just incorporated.
Turn dough onto floured work surface, and just bring all the dough together. Form the dough into 2 (1-inch) thick rectangles. Wrap in plastic and refrigerate for 1 hour.
On a lightly floured piece of parchment, roll one of the rectangles into a 9X12 inch rectangle. Spread 1/2 the jam over the dough. Cut the dough crosswise into thirds, making  three 9-by-4 inch rectangles. Roll each rectangle into a 9 inch log. Wrap each log in waxed paper and refrigerate until firm, approximately 30 minutes. Repeat this with the remaining dough.
Preheat oven to 350 degrees. Slice the logs intp 9 one inch pieces and place on a parchment lined cookie sheet. Brush with a beaten egg and sprinkle with sugar. Bake 18-22 minutes or until color appears on tops.

Enjoy! Élvez! Piacere! Gustirati! Radosť!