and they are easy to make (in my version, anyway). Here is a few to choose from:
* Exported from MasterCook *
Coffee Fingers
Recipe By : Canadian Living
Serving Size : 72 Preparation Time :0:00
Categories : Cookie Press Cookies
Amount Measure Ingredient -- Preparation Method
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1 cup butter
1/2 cup sifted icing sugar
2 cups all-purpose flour
1/4 tsp baking powder
1/2 tsp vanilla
**filling**
3 tbsp butter
1 tsp instant coffee powder
1 1/2 tsp hot water
1 cup sifted icing sugar
In a bowl, cream together butter and sugar; gradually stir in flour,
baking powder and vanilla, mixing well. Using COOKIE PRESS fitted with
star tube, press out in 1 inch lengths if dough onto ungreased baking
sheets. Bake at 375 F oven for 5 to 7 minutes or just until edges start to
brown. Don't overbake. Let cool on racks. FILLING: In bowl, cream butter.
Dissolve coffee in hot water and stir into butter; gradually stir in
enough of the sugar for spreading consistency. Sandwich between 2
cookies. - - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Linzertorte Fingers~~~
Recipe By : "The Book of Cookies" by Pat Alburey
Serving Size : 20 Preparation Time :0:00
Categories : Bar Cookies International
Amount Measure Ingredient -- Preparation Method
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1 1/2 c unblanched almonds
2 1/2 c all-purpose flour
pinch salt
1 tsp ground allspice
1 c powdered sugar
zest from 1 lemon -- finely grated
1 1/4 c unsalted butter -- cut in 1" pieces
3 egg yolks
1 12. oz jar raspberry jam
1 egg
2 tbsp milk
2 tbsp sugar
1/2 c almonds -- sliced
Finely grind unblanched almonds in a food processor or blender; place in a
large bowl. Sift flour, salt, allspice and powdered sugar into bowl. Add
lemon peel; mix well. Make a well in the center of flour and add butter
and egg yolks; mix ingredients together to form a soft dough. Knead
lightly until smooth. Cover bowl with plastic wrap and refrigerate 30
minutes. Preheat oven to 400 F (205 C). Divide dough in half. Roll out
one piece on a well-floured surface to fit a 13" x 9" baking pan; place in
pan. Spread jam over pastry. Roll out other half of dough to fit pan;
place on top of jam. Lightly beat egg with milk and sugar; brush pastry
with glaze and sprinkle with sliced almonds. Bake 10 minutes; reduce
temperature to 350 F (175 C). Bake 35 minutes longer or until golden.
Cool in pan. When cold, cut in 30 pieces.
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* Exported from MasterCook *
Millionair's Shortbread~~~
Recipe By :
Serving Size : 42 Preparation Time :0:00
Categories : Shortbread & Shortbread Cookie
Amount Measure Ingredient -- Preparation Method
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1/2 cup pastry flour
1/2 cup all-purpose flour
1/3 cup superfine sugar
7 tablespoons unsalted butter -- chilled, cubed
---caramel---
1/4 cup unsalted butter
1/2 cup dark brown sugar -- firmly packed
3 tablespoons light corn syrup
1/4 cup whipping cream
6 oz. semisweet chocolate -- melted
Preheat oven to 375F.
Combine flours and sugar in processor. Blend in butter using on/off turns until mixture is crumbly. Pat into bottom of 8x8-inch baking pan. Bake until shortbread just begins to color, 13 to 14 minutes. Remove from oven.
For caramel:
Melt butter in heavy medium saucepan over low heat. Add sugar and corn syrup. Cook, swirling pan occasionally, until sugar melts. Increase heat to medium and cook until mixture registers 255F on candy termometer (hard-ball stage), stirring constantly. Cook 30 seconds; stir in cream (be careful; mixture may bubble).
Return pan to medium heat and stir until mixture registers 235F (soft-ball stage). Pour hot caramel over shortbread. Cool to room temperature. Spread melted chocolated evenly over caramel. Freeze until chocolate is firm, 10 to 15 minutes. Cut into 1-inch squares.
Stor in airtight container in cool place or refrigerate.
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NOTES : You can sprinkle chopped nuts over the chocolate before freezing. Either way, they are wonderful!
* Exported from MasterCook *
Mocha Macadamia Nut Shortbread~~~
Recipe By :
Serving Size : 48 Preparation Time :0:00
Categories : Shortbread & Shortbread Cookie
Amount Measure Ingredient -- Preparation Method
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3/4 c salted macadamia nuts
2/3 c sugar
1/2 tsp vanilla
1 c unsalted butter -- cut in small cubes
2 1/4 c all-purpose flour
---Mocha Icing---
1 tbsp instant coffee or 1 tsp instant espresso
3 tbsp boiling water
4 tbsp butter -- melted
1 3/4 c powdered sugar -- sifted
1 tsp vanilla
Place the macadamia nuts and sugar in a food processor, pulse for about 30 seconds, or
until the mixture resembles cornmeal. Sprinkle the vanilla extract over the mixture and
then scatter the butter. Process the mixture just until smooth. Add 1-1/4 cups of the flour to
the macadamia mixture and pulse just until the flour is incorporated. Stir in the remaining
cup of flour and process just until the dough starts to form a ball. Briefly knead the dough
to fold in any loose crumbs. Divide the dough in half and shape each half into a log about 8
inches long on a sheet of waxed paper or plastic wrap. Wrap the waxed paper or plastic
wrap tightly around the dough and twist the ends closed. Chill for several hours or
overnight. Peheat the oven to 350 degrees Fahrenheit. Cut the chilled dough into
1/3-inch-thick slices and place 1 inch apart on ungreased baking sheets. Bake in the center
of the oven for about 8 to 9 minutes, or just until set but not brown. Let the cookies cool on
the baking sheet for a few minutes, then transfer them to a wire rack (careful, they're fragile
while they're still warm).
Glaze the cookies while still warm with mocha icing, using a pastry brush. Store
completed cookies in an airtight container, well-wrapped these may be frozen. Separate
the cookies with sheets of waxed paper or the icing may stick together.
Mocha Icing:
Dissolve the coffee in boiling water. Whisk in the melted butter, confectioners' sugar,
and vanilla, mixing until smooth. Cover the icing with plastic wrap, with the wrap actually
touching the icing surface, until you use the icing. - - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Vanilla Crescents~~~
Recipe By : Cookie Recipe Site
Serving Size : 36 Preparation Time :0:00
Categories : Crescents, Rugelach & Rolls
Amount Measure Ingredient -- Preparation Method
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1/4 cup granulated sugar
1 vanilla bean, crushed -- broken up
1/2 cup walnuts
1 cup butter or margarine -- unsalted
2 1/3 cups all-purpose flour
2 cups sugar
A deliciously light cookie, with a hint of vanilla. Perfect with an afternoon cup of tea.
1. Preheat oven to 350 degrees F. Ý
2. Place 1/4 cup of sugar and the vanilla bean in a food processor fitted with a metal blade. Pulse to chop the bean, then add walnuts. Pulse again until finely chopped. Remove from food processor. Ý
3. Add the butter and flour. Mix until well blended. Ý
4. Pinch off 1 inch square pieces of dough and shape into balls. Shape the balls into crescents, about 2 inches long. Place about 1/2 inch apart on cookie sheets. Ý
5. Bake for 10 minutes, then reduce oven temperature to 300 degrees F and bake for additional 10 to 15 minutes, until cookies are dry. Let cool on wire racks.
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Good Luck!!!
Ana
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