2017-12-01 / Home & Garden

Star Chefs

Coconut Macaroons

2/3 cup all-purpose flour
5-1/2 cups flaked coconut
1/4 tsp. salt
1 (14 ounce) can
sweetened condensed
milk
2 tsp. vanilla extract

Preheat oven to 350 degrees. Line cookie sheets with parchment paper or aluminum foil.

In a large bowl, stir together the flour, coconut, and salt. Stir in the sweetened condensed milk and vanilla using your hands until well blended. Use an ice cream scoop to drop dough onto the prepared cookie sheets. Cookies should be about golf ball size.

Bake for 12 to 15 minutes in the preheated oven, until coconut is toasted.

Magic Peanut Butter Middles

1-1/2 cups all-purpose
flour
1/2 cup unsweetened
cocoa powder
1/2 tsp. baking soda
1/2 cup white sugar
1/2 cup packed brown
sugar
1/2 cup soft margarine
1/4 cup peanut butter
1 tsp. vanilla extract
1 egg
3/4 cup confectioners'
sugar
3/4 cup peanut butter

In small bowl blend flour, cocoa and baking soda. Mix until well blended.

In large bowl beat white and brown sugars, butter or margarine and 1/4 cup peanut butter, until light and fluffy. Add vanilla and egg, beat. Stir in flour mixture until blended. Set aside.

To make Filling: Combine confectioner's sugar and 3/4 cup peanut butter. Blend well.

Roll filling into 30 one-inch balls. For each cookie, with floured hands, shape about one tablespoon of dough around one peanut butter ball, covering completely. Place two inches apart on an ungreased cookie sheet. Flatten with glass dipped in white sugar.

Bake at 375 degrees for 7-9 minutes. When cookies are done, they should be set and slightly cracked.

Pebber Nodder (Danish Christmas Cookies)

1 cup butter
1 cup sugar
2 eggs
2-1/2 cups all-purpose
flour
1 tsp. ground cardamom
1 tsp. ground cinnamon,
or to taste

Preheat the oven to 350 degrees.

In a large bowl, mix together the butter and sugar until smooth. Beat in the eggs one at a time, stirring until light and fluffy. Combine the flour, cardamom and cinnamon; stir into the sugar mixture just until blended.

Separate the dough into six balls, and roll each ball into a rope about as big around as your finger on a lightly floured surface. Cut into 1/2-inch pieces, and place them on an ungreased baking sheet.

Bake for 10 minutes in the preheated oven, or until lightly browned. Cool on baking sheets for a few minutes, then transfer to wire racks to cool completely.

German Lebkuchen

1 egg
3/4 cup brown sugar
1/2 cup honey
1/2 cup dark molasses
3 cups sifted all-purpose
flour
1/2 tsp. baking soda
1-1/4 tsp. ground nutmeg
1-1/4 tsp. ground
cinnamon
1/2 tsp. ground cloves
1/2 tsp. ground allspice
1/2 cup slivered almonds
1/2 cup candied mixed
fruit peel, finely
chopped
1 egg white, beaten
1 Tbsp. lemon juice

1/2 tsp. lemon zest
1-1/2 cups sifted
confectioners' sugar

In a large bowl, beat the egg, brown sugar and honey until smooth. Stir in the molasses. Combine the flour, baking soda, nutmeg, cinnamon, cloves and allspice; stir into the molasses mixture. Stir in the almonds and candied fruit peel. Cover or wrap dough, and chill overnight.

Preheat the oven to 400 degrees. Grease cookie sheets. On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut into 2x3 inch rectangles. Place cookies 1-1/2 inches apart onto cookie sheets.

Bake for 10 to 12 minutes in the preheated oven, until firm. While still warm, brush the cookies with the lemon glaze.

To make the glaze: In a small bowl, stir together the egg white, lemon juice and lemon zest. Mix in the confectioners' sugar until smooth. Brush over cookies.

Springerle (Anise Cookies)

4 eggs
2 Tbsp. butter
2 tsp. baking powder
1/4 tsp. salt
2 cups white sugar
4 cups all-purpose flour
1/4 cup anise seed

Beat eggs in large mixing bowl until very light.

Add sugar and butter. Cream together until light and fluffy.

Sift flour, baking powder, and salt. Add dry ingredients and combine.

Knead dough until smooth... add more flour to get a smooth dough if necessary.

Cover dough and allow to chill in refrigerator for at least two hours.

Roll onto slightly floured board to 1/2 inch thickness. Then roll again with springerle roller to make designs. Cut at border. Sprinkle anise seed on clean tea towel and place cookies on this. Allow to stand overnight (don't cover) to dry.

Bake 12 to 15 minutes at 325 degrees.

Cool completely. Store in tight tin container... the longer they are stored, the more anise flavor they take up.

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