Chinese Five Spice Cookies
Prep Time: 30 min Cook Time: 15 min Total Time: 45 min Difficulty: Medium Servings: 30 cookies Source: Ellen Weber
- 2 cups whole wheat pastry flour
- 2 teaspoons Chinese Five Spice
- 1/2 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 2/3 cup packed dark brown sugar
- 1 stick (1/2 cup) unsalted. butter at room temperature
- 1 large egg
- 1/2 cup turbinado sugar or coarse sparkling sugar
- Preheat oven to 350 degrees F. Whisk flour, spice, salt, and baking soda together in a small bowl.
- Beat brown sugar and butter with electric mixer until fluffy. Beat in egg and then add flour mixture. Beat at low speed until just combined.
- Gently roll the dough into balls, using approximately 1 TBS for each. Put other sugar into a small bowl and roll each ball to coat.
- Place on parchment-lined baking sheets about 2 inches apart and bake at 350 for 15 minutes or until beginning to brown around edges.
- Cool on baking sheet for 5 minutes before removing to wire rack to cool completely.
- Store in airtight container. Keeps week for at least a week.
Giant Chocolate Toffee Cookies
Prep Time: 1 hr Cook Time: 30 min Total Time: 1 hr, 30 min Difficulty: Medium Servings: 10
- 1/2 cup all purpose flour,
- 1 teaspoon baking powder,
- ¼ teaspoon salt,
- 1 pound chopped bittersweet chocolate,
- 1/2 stick unsalted butter,
- 1 1/4 cup (packed) brown sugar,
- 1-2 Tablespoons Ancho Chile powder,
- 4 large eggs,
- 1 Tablespoon vanilla extract,
- 7 ounces chocolate - covered English toffee bars (such as Heath), coarsely chopped,
- 1 cup walnuts, toasted, chopped.
Chocolate cookies with a little heat!
- Combine flour, baking powder, chili powder and salt in a small bowl.
- Stir chocolate and butter in top of a double boiler set over a simmering water until melted and smooth.
- Remove from over water.
- Cool mixture to lukewarm.
- Using electric mixture, beat sugar and eggs in bowl until thick - about 5 minutes.
- Beat in chocolate mixture and vanilla.
- Stir in flour mixture, then toffee, and nuts.
- Chill batter until firm, about 45 minutes.
- Preheat oven to 350 F.
- Line 2 large baking sheets ( best to use double thick insulated sheets so cookie bottoms don’t burn) with parchment paper.
- Drop batter by 1/4 capfuls onto sheets, spacing 2 1/2 inches apart.
- Bake just until tops are dry and cracked but cookies are still soft to touch, about 15 minutes.
- Cool on sheets.
- Can be made 2 days ahead of time and stored in an airtight container.
Holiday White Fruitcake
Prep Time: 20 min Cook Time: 3 hr Total Time: 3 hr, 30 min Difficulty: Medium Servings: 10-12 Source: Jackie Partin
- Fruit Mixture
- 1 pound slivered almonds
- 8 oz candied red cherries
- 4 oz candied green cherries
- 8 oz diced candied citron
- 8 oz candied pineapple
- 4 oz diced candied orange peel
- 1/2 pound golden raisins
- 1/2 cup unsigned all purpose flour
- **White Batter **
- 1 1/4 cups soft sweet butter
- 1 1/2 cups sugar
- 1/4 teaspoon salt
- 4 eggs
- 1/2 cup milk
- 1/4 cup sherry
- 3/4 teaspoons almond extract
- 2 1/2 cups sifted all purpose flour
- Sherry or brandy to brush cake, and cheesecloth
Traditional white fruitcake. Best made well in advance and allowed to mellow, imbibing sherry or brandy.
Preheat oven to 275
Line a 10 inch tube pan with parchment paper: On a piece of parchment paper, draw an 18 inch circle and cut out. Set pan in center and trace outline of base of pan and tube. With pencil lines outside, fold paper circle into eighths, snip off tip, to leave a circle that fits the tube of the pan. Unfold circle, cut along folds just to second circle. Grease pan, fit circle into pan. Smooth paper into the pan, and grease the paper well.
Prepare fruit mixture: split cherries in half. In very large bowl, mix fruit and nuts. Stir 1/2 cup flour into fruit and mix well. Put aside while you make the batter.
Batter: in large mixing bowl, cream butter at medium speed. Gradually add sugar, beating until light, 3-4 minutes. Add salt, then add eggs, one at a time, beating well between each egg, until light and fluffy.
Mix milk, sherry and almond extract. At a low speed, add 1/4 of the flour and then 1/3 of the milk mixture, beating until combined. Add another portion of flour, then the next third of the milk, and continue alternating until you have added all of the milk, and finishing with the flour. Mix just until combined.
Pour batter over fruit mixture, and stir gently until fruit and batter are combined.
Turn batter into prepared pan, smoothing down fruit and batter firmly. Bake 3 hrs, until tooth pick or tester inserted in center come out clean.
Cool in cake pan on a rack for 1 hour, invert on rack, remove paper and cool completely.
Soak a large piece of cheesecloth in 1/3 cup,brandy or sherry, and wrap cake well. Overwrap in plastic wrap, and refrigerate it as the flavor develops. Brush weekly with additional sherry or brandy.
Cake is better after aging at least 2 weeks. May be iced with a layer of rolled marzipan, and then fondant.
Lavender and Lemon Biscotti
Difficulty: Medium Servings: 20 biscotti
- 2 cups flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 Tablespoon dried culinary lavender blossoms
- 3/4 cup sugar
- 1 teaspoon dried lemon peel or 2 teaspoons lemon zest
- 2 large eggs
- 1/2 cup unsalted butter melted
- 1 teaspoon pure vanilla extract
- Preheat oven to 350 degrees F.
- In a small bowl combine flour, baking powder,and salt. Put aside.
- With a food processor, combine sugar and lavender, and finely chop lavender. Transfer sugar mixture to a large bowl, add eggs and beat until thick. Add butter, lemon, and vanilla and beat until combined.
- Slowly add flour mixture and mix with wooden spoon until well combined and dough is soft and sticky.
- Take half of the dough and place on parchment paper lined cookie sheet.Shape into 10 inch long log which is 2 inches wide. Do the same for rest of the dough using another cookie sheet.
- Bake both logs for 20 minutes or until golden and crisp. Center can be soft. Remove from oven and cool for 10 minutes. Turn oven down to 300 degrees F.
- Slice logs with serrated knife into 1 inch slices. Place slices on cookie sheet and bake another 15 minutes or until crisp and golden brown.
- Remove biscotti from oven. Cool and serve.