Featured Cookbook

ORDER/INFO

1. Apricot Foldovers

2. Cranberry Decadent Cookies

3. Emma Liebold's Date Pinwheels

4. Hazelnut Cappuccino Cookies

5. Loretta Painter's Soft Sugar Cookies

Book Description

From the original short story "The Giving Christmas Cookie," which shows a family brought together by a special cookie recipe at Christmas, to nearly 50 scrumptious recipes with mouth watering photos, to the timely, easy directions for making homemade "Gifts in a Jar," Christmas Cookies Are for Giving shows that old-fashioned Christmas gifts are an antidote to cynicism about Christmas. The secret to celebrating your family and friends may not be in the mall, but in your pantry where you’ll find the ingredients to make Butterball Santas, Cranberry Decadent Cookies, and Vanillekipferl—The Giving Christmas Cookie.

... (more)

Christmas Cookies Are for Giving: Recipes, Stories and Tips for Making Heartwarming Gifts

Authors: Kristin Johnson, Mimi Cummins

Date: October 2003

ISBN: 0972347399

Publisher: TYR Publishing

Hardcover

ORDER/INFO

This recipe came to us courtesy of the Hazelnut Council. It has a crispy shortbread texture and a wonderfully sophisticated, modern taste. It’s the perfect gift for the gourmet coffee connoisseur.

Makes about 30 cookies

• 1 1/2 cup (375 ml) hazelnuts, toasted, skin removed (see note, below)

• 1 3/4 cup (425 ml) all-purpose flour

• 1/4 teaspoon (1 ml) salt

• 1 cup (250 ml) butter, softened

• 1/2 cup (125 ml) granulated sugar

• 1/2 cup (125 ml) brown sugar, firmly packed

• 1 tablespoon (15 ml) instant coffee granules

• 1/4 cup (60 ml) semi-sweet chocolate morsels

1. Pre-heat oven to 325 degrees F (170C). Place hazelnuts in a food processor. Process until finely chopped, set aside. Sift flour and salt together, set aside. In a large bowl, beat together butter, granulated sugar, brown sugar, and instant coffee granules. Stir in flour mixture and hazelnuts until blended. Shape dough into 1-inch (2.5 cm) balls and place on an ungreased baking sheet. Flatten dough to ¼ inch to 1/2 inch (0.5 cm to 1 cm) with bottom of glass. If glass starts to stick to dough, dip bottom of glass in granulated sugar.




2. Bake for 16 to 18 minutes or until golden. Remove from oven and allow to cool 2 minutes on baking sheet, then remove to wire racks to cool completely.




3. Place chocolate morsels in a small microwaveable bowl. Microwave on high 30 to 90 seconds, stirring every 30 seconds, until melted. Place melted chocolate in a small resealable plastic bag, then snip off a very small corner of the bag. Drizzle chocolate over cooled cookies; allow chocolate to set until firm.

Store in airtight containers at room temperature for up to 3 weeks. These cookies ship well if packed carefully.

Note:
To remove skin from hazelnuts, toast them in a 350°F (180°C) oven for 15 minutes. Remove from oven and while still hot, place the nuts in a rough dish towel, then rub them briskly with the towel. Most of the skin will easily flake off; it’s OK to leave the rest.

More From This Book:

1. Apricot Foldovers

2. Cranberry Decadent Cookies

3. Emma Liebold's Date Pinwheels

4. Hazelnut Cappuccino Cookies

5. Loretta Painter's Soft Sugar Cookies

Home - Request a Recipe - Index - Women for Women International - Kiva.org - Hunger Relief - Organ Donation  

Copyright 1995 - 2008 The Kitchen Link, Inc. All Rights Reserved

http://www.recipelink.com - Privacy  - Contact