Coconut - Orange Snowballs

In true holiday spirit, the last cookies we chose to make for the party are called snowball cookies!
They look like little balls of snow, but taste like a mix between a powdered donut and citrus / coconut cookie - delish!
The cookies are actually dusted with powdered sugar twice. This first picture was taken after the first dose of powdered sugar. As soon as the cookies came out of the oven we rolled them in the powdered sugar.

After letting the cookies cool, we sprinkled even more powdered sugar to give them the true snowball effect. My kitchen was covered in powdered sugar by the end, but it was easy to clean and totally worth it. These little treasures taste just like they fell from heaven.
I didn't have any coconut extract, so I substituted lemon extract for a little extra citrus kick. The combination of the orange peel, lemon, and coconut create fireworks in your mouth - these cookies are a must have for any holiday party.

Recipe to follow...

Ingredients:

1 1/4 cups sweetened flaked coconut

1 cup (2 sticks) unsalted butter, room temperature

2 1/4 cups sifted powdered sugar

1 1/2 teaspoons vanilla extract

3/4 teaspoon coconut extract

2 1/4 cups all purpose flour

1 1/2 tablespoons grated orange peel

1/2 teaspoon salt

Methods:

1) Preheat oven to 350*F. Bake coconut on rimmed baking sheet until light golden, stirring occasionally, about 12 minutes.

2) Using electric mixer, beat butter, 1/2 cup powdered sugar, and both extracts in bowl to blend well. Beat in flour, orange peel, and salt. Stir in coconut. Cover and chill at least 1 hour and up to 1 day. Soften sough slightly before shaping.

3) Preheat oven to 350*F. line 2 large baking sheets with parchment paper. using 1 tablespoon dough for each cookie, roll dough between palms of hands into balls. Place on prepared sheets, spacing 1 inch apart. Bake until golden on bottom but pale on top, about 18 minutes. Transfer cookies to racks; cool 5 minutes. Place remaining 1 3/4 cups powdered sugar in bowl. Roll hot cookies in powdered sugar, covering completely. Cool cookies on rack. Roll cookies in powdered sugar again, coating generously

Recipe courtesy of: Epicurous December, 2003

Lil Kaplan's Rugelach

The second cookie we made for our holiday party is Rugelach - I had to add a little Jewish pride to mix of Christmas themed cookies.
My good friend Ronnie makes the best Rugelach I have ever had, so I used the same recipe.

Again, I used my apricot jam in this recipe. We filled some with just sugar, walnuts, and cinnamon, and some had all of the fillings. We added mini chocolate chips to some because who doesn't love chocolate?! The picture below is filled with cinnamon, sugar, walnuts, apricot jam, AND mini chocolate chips - YUM.
Again, this dough needed to be chilled for an hour, but was MUCH easier to work with than the Linzer cookie dough, and the process was a bit easier too. It was so much fun to roll all of the ingredients up into pretty swirls.
The Rugelach came out of the oven with a crispy outside and a sweet inside. I didn't think this recipe made enough cookies, so I may double it next time. I am traveling to Israel next month and hear they have the best Rugelach EVER - so keep an eye out for round 2 of Rugelach making in February.
My Rugelach didn't come out quite as great as Ronnie's, but they were quite delicious! With some practice I may be able to give her a run for her money!

Recipe to follow...

Pastry:

2c flour

1/2lb. unsalted butter

3/4c sour cream (I used 'light' sour cream like a good dietitian)

1 egg yolk

Combine all ingredients in food processor (I used a mixer) until it forms a ball. Chill for 1 hour.

Filling:

3/4c sugar

3/4c finely chopped walnuts

1tsp cinnamon

(I added mini chocolate chips too)

Combine all ingredients in a small bowl

Procedure:

Cut ball of dough into fourths. Roll each piece into a 1/4 inch thick circle and cut into sixteenths (wedges). Put about 1/2tsp filling on fat end of each wedge. Roll towards the point.

Place rolled rugelach on an ungreased cookie sheet and back for 30 minutes at 375*F until lightly browned.

Linzer Cookies

I had a holiday luncheon at work this week so Kitchen M, a friend, and I decided to bake cookies for the party rather than buying dessert. After 4 hours of baking, we came out with plates and plates of cookies.

These first cookies were the most difficult to make, but they were also the most delicious.
Unfortunately, It wasn't until we had the nuts cooked and the dough made that we realized that the dough had to be chilled for at least 2 hours... I think this is the most diffcult recipe / production I have tried during my short cooking career.

The dough came out of the refrigerator very hard, but warmed up and softened quickly. Once the dough got soft it was very difficult to work with, so we had to continually stick it back in the refrigerator to cool down. - took much longer to get the cookies in the oven than expected!
The kitchen was filled with wonderful aromas while the cookies were baking! I made apricot jam in June and have lots of jars left, so we used the apricot jam rather than the raspberry jam the recipe calls for. We were able to make a little more than 2 dozen cookies - I guess the cookies were thinner than the recipe says. The cookies are not too sweet, but the combination of the apricot jam and the hazelnuts is to die for!
The cookies were a HUGE hit at work and everyone is telling me how delicious they are. I guess it was worth all of the time!

Recipe to follow:
Ingredients:

2/3c hazelnuts (3oz)

1/2 cup packed light brown sugar

2 1/2 cups all purpose flour

1/2 teaspoon baking powder

1/2 teaspoon salt

1/4 teaspoon cinnamon

2 sticks (1cup) unsalted butter, softened

1 large egg

1 teaspoon vanilla

1 12-oz jar seedless raspberry jam

special: A 2 to 2 1/4-inch fluted round cookie cutter and assorted 1/2-inch shaped cookie cutters

Methods:

1. Put oven rack in muddle position and preheat oven to 350*F

2. Toast hazelnuts in a shallow baking pan until fragrant and skins begin to loosen, about 6 minutes. Rub nuts in a kitchen towel to remove any loose skins (some skins may not come off). then cool to room temperature. Pulse nuts and 1/4c brown sugar in a food processor until nuts are finely ground.

3. Whisk together flour, baking powder, salt, and cinnamon in a small bowl.

4. Beat together butter and remaining 1/4 cup brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes. Add nut mixture and beat until combined well, about 1 minute. Beat in egg and vanilla. Reduce speed to low and add flour mixture, mixing until just combined.

5. With floured hands, form dough into 2 balls and flatten each into a 5-inch disk. Chill disks, wrapped in plastic wrap, until firm, at least 2 hours.

6. Put oven racks in upper and lower thirds of oven and preheat oven to 350*F.

7. Roll out 1 disk of dough into 11-inch round (1/8 inch thick) between 2 sheets of wax paper (keep remaining dough chilled). If dough becomes too soft to roll out, re wrap in plastic and chill until firm.

8. Cut out as many cookies as possible from dough with larger cookie cutter and transfer to 2 ungreased large baking sheets, arranging about 1 inch apart. Using smaller cutters, cut out centers fro half of the cookies, reserving centers and re-rolling along with scraps.

9. Bake cookies, switching position of sheets halfway through baking, until edges are golden, 10-15minutes total, then transfer with a metal spatula to racks to cool completely. Make more cookies from second disk.

10. Spread about 1 teaspoon jam on flat side of 1 solid cookie and sandwich jam with flat side of 1 windowed cookie. Sandwich remaining cookies in the same manner.

No nutrition info for this recipe - sorry! But from the taste of the cookies, I don't think we want to know!

Recipe courtesy of: epicurious, DECEMBER 2008

Oatmeal, Chocolate Chip, and Pecan Cookies

As I walked past a bakery this weekend, I had a serious craving for chocolate chip cookies. Before stopped in to buy one, I remembered my blog and decided to bake my own!

I found this recipe in my Cooking Light cookbook and it looked pretty quick and simple, so I tried it! I didn't have any pecans or mini chocolate chips, so I substituted raisins and regular chocolate chips. Otherwise, I followed the recipe dead on and I think they came out great. The cookies were perfectly crunchy on the outside and a tiny bit chewy inside... the perfect treat for a rainy day.

Not only did the cookies completely satisfy my craving, but they ended up being a combination of my favorite (chocolate chip) and boyfriend's favorite (oatmeal raisin). I will definitely be making these cookies again soon!

See Recipe below...

Ingredients

• 1 1/4 cups all-purpose flour (about 5 1/2 ounces)
• 1 cup regular oats
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup granulated sugar
• 1/2 cup packed brown sugar
• 1/3 cup butter, softened
• 1 1/2 teaspoons vanilla extract
• 1 large egg
• 1/4 cup chopped pecans, toasted
• 1/4 cup semisweet chocolate minichips

Preparation

Preheat oven to 350°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt), stirring with a whisk; set aside.

Place sugars and butter in a large bowl; beat with a mixer at medium speed until well blended. Add vanilla and egg; beat until blended. Gradually add flour mixture, beating at low speed just until combined. Stir in pecans and minichips. Drop dough by tablespoonfuls 2 inches apart onto baking sheets lined with parchment paper. Bake at 350° for 12 minutes or until edges of cookies are lightly browned. Cool on pans 2 minutes. Remove cookies from pans; cool on wire racks.

Nutrition Information

Yield: 3 dozen (serving size: 1 cookie)

Calories: 81 (33% from fat) Fat: 3g (sat 1.4g,mono 1g,poly 0.3g) Protein: 1.1g

Carbohydrate: 12.9g Fiber: 0.5g Cholesterol: 10mg Iron: 0.5mg Sodium: 76mg

Calcium: 12mg

Julianna Grimes and Ann Taylor Pittman, Cooking Light, DECEMBER 2007