Home gardening offers ways to trim grocery costs [Survival Today, an on going thread]

http://www.christmas-cookies.com/recipes/recipe333.soda-bread-cookies.html

Soda Bread Cookies
2 cups all-purpose flour
3/4 cup sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon caraway seeds
1/2 cup butter or margarine
1/2 cup currants
1 egg
1/4 cup buttermilk

Preheat oven to 350 F. Combine dry ingredients in a mixing bowl. With a pastry blender or two knives, cut in butter until mixture resembles coarse meal. Stir in currants, then beaten egg.
Add buttermilk and mix with a fork to make a soft dough. On a floured surface, shape dough into a ball and knead lightly 5 or 6 times. Roll out dough to 1/4 inch thick and cut into 2” squares or circles with a knife or cookie cutters. Bake 12-14 minutes or until slightly browned.

Servings: 36
Serving Size: 1
Country of Origin: Ireland

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http://www.christmas-cookies.com/recipes/recipe334.irish-whiskey-cookies.html

Irish Whiskey Cookies
1 cup butter, softened
1 cup granulated Sugar
3 large eggs
2 cups all-purpose Flour
1/4 cup Irish whiskey
1/4 cup candied citron, chopped
1/4 cup golden raisins, blanched and chopped
1/4 cup almonds, chopped

Preheat oven to 375 F and grease two cookie sheets; set aside. In a small mixing bowl, cream together the butter and the sugar. Beat in the eggs until well blended. Add the flour and
the Irish whiskey, and beat the dough until smooth. Add the fruit and nuts, and mix well. Drop cookie dough from a tablespoon onto the prepared cookie sheets. Bake each sheet of cookies for 8 to 10 minutes. Remove the cookies from the baking sheets with a spatula while still warm. Place on wire rack to partially cool.
Store the cookies in an airtight container with a slice of white bread to maintain their soft, fruity texture.

Country of Origin: Ireland

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http://www.christmas-cookies.com/recipes/recipeprint.php?recid=395

Anisette Cookies
For the cookies:
1 cup butter, softened
3/4 cups sugar
1 teaspoon anise extract
1 teaspoon lemon extract
3 cups flour
3 teaspoons baking powder
1/4 teaspoon salt
1 to 3 eggs

For the glaze:
1 cup powdered sugar
milk
colored sprinkles or non-pareils

To make the cookies, pre-heat oven to 350 F. Beat together butter and sugar until creamy. Stir in extracts, then stir in dry ingredients. Add one egg at a time until dough can be formed into a ball (you will need 1 to 3 eggs depending on the humidity in your kitchen and how large the eggs are). Form dough into 1-inch balls and place 2 inches apart on ungreased cookie sheet. Bake for 15 minutes. Allow to cool 2 minutes on baking sheet, then remove to wire racks to cool completely.

For the glaze, in a small saucepan slowly stir a small amount of milk into the powdered sugar until it creates a glaze thin enough to be spread over the cookies. Stir over low heat then spread over cooled cookies. Quickly top with sprinkles.

Country of Origin: Italy

For more great recipes like this one, be sure to visit http://www.christmas-cookies.com

http://www.christmas-cookies.com/recipes/recipe253.bizcochitos.html

Bizcochitos
Bizcochitos
1 tablespoon ground cinnamon
1/4 cup granulated sugar
1-3/4 cups all-purpose flour
1/2 teaspoon baking powder
pinch of salt
1/2 cup solid vegetable shortening
1/4 cup granulated sugar
1 large egg
2 tablespoons sweet white wine
1/2 teaspoon anise seed

Preheat oven to 350° F. Lightly grease cookie sheets or line with parchment paper. Combine 1/4 cup sugar and cinnamon; set aside. Sift together flour, baking powder and salt; set aside. Cream shortening and sugar until fluffy. Add egg and beat well. Gradually add dry ingredients. Stir in wine and anise seed. Roll out dough between two pieces of wax paper until 1/4” thick. Carefully remove the top sheet of wax paper. Cut-out shapes and place on cookie sheets about 2” apart. Sprinkle the cinnamon/sugar mixture on top of cookies. Bake 15-20 minutes or until light brown. Transfer to wire racks to cool.

Note: Often spelled Biscochitos

Servings: 24
Country of Origin: Mexico

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http://www.christmas-cookies.com/recipes/recipeprint.php?recid=386

Pastel de Navidad
frozen or home-made pie pastry dough sufficient for 1 pie shell
5 large eggs
2/3 cup granulated sugar
5 tablespoons butter, melted
pinch of salt
1 teaspoon vanilla extract
1 cup chopped walnuts
2/3 cup raisins

Preheat oven to 375 F. Roll pastry thin and cut into 12 4-inch circles. Fit each round into muffin cup and press in gently. Beat eggs until they are light; add sugar and mix well. Add butter, salt, and vanilla; mix well. Combine walnuts and raisins and fill each cup 1/2 full. Add egg mixture to fill each cup three-quarters. Bake filled cups 20-25 minutes.

Serving Size: 12
Country of Origin: Spain

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http://www.christmas-cookies.com/recipes/recipe141.swedish-rolls.html

Swedish Rolls

1 1/4 cup butter
4 cups milk
3 eggs
1 teaspoon salt
1/3 cup water with 3 packages dry yeast, dissolved
1 1/3 cup sugar
13 cups flour
3 teaspoons cardamom
extra butter, softened
cinnamon and sugar
1 egg
coarse sugar

Heat milk until skin forms. Add butter, sugar, and salt. Let mixture cool. Add 3 eggs and water, stir. Stir in flour and cardamom, knead until smooth and elastic. Cover with cloth and put in a warm place until double in size. Punch down, let rest for 8 to 10 minutes. Then roll dough to 12x14 inch in size, spread dough with softened butter and then sprinkle with cinnamon and sugar. Fold dough in half lengthwise (to 6x14”), with the cinnamon in the center. Cut into 1/2” strips, twist dough (it will look like a rope). Then roll up into a circle while twisting; tucking ends underneath and sealing edges. Put on a greased cookie sheet and let rise before baking. Preheat oven to 350F. Beat one egg and brush on top of rolls with a pastry brush. Sprinkle with coarse sugar. Bake 12 to 15 minutes. Recipe can be halved. Freezes well.

Reviews of Swedish Rolls:
1-4 of 4 reviews

A cookie baker in living in Sweden soon Jul 19, 2007
Would make this again.
These things are the real meal deal. I always stick them in individual muffin cups prior to letting them rise... that way they are just like the ones that they make in the little shops in Sweden five stars

Rachel in Colorado Jan 19, 2004
Would make this again.
It was so delish, I loved it. I am making it for a project in a few days — can’t wait. five stars

A cookie baker in Canyon Texas Dec 11, 2002
Would make this again.
We prepared this for a school project. It was delicious! five stars

Lenora B. in Minot, ND Dec 10, 2002
Would make this again.
I was so anxious to try these, as I had long ago memories of them. I’m of 100% Swedish heritage, and I want to keep my heritage for my 4 sons.
I made these today. I wrote a friend about these rolls and said they are to die for. I followed the recipe, but rolled them out to the size of my pastry cloth(17x22). I used 2/3c sugar and 1 Tblsp. cinnamon, stirred up and spread on the buttered dough. I got 38 nice big size rolls. I baked them 20 min. instead of 15min. Next time, I’ll make them a little smaller so I get 48 rolls. five stars
Add Your Review!

http://www.christmas-cookies.com/recipes/recipe73.swedish-hardtack.html

Swedish Hardtack

1 pint buttermilk
1/2 cup sugar
1/2 cup shortening, melted
1 teaspoon salt
7/8 teaspoon baking soda
Coarse rye flour

Mix ingredients to make a thick dough and shape into 24 balls, dipping them in flour. Roll out very thin with a special peg rolling pin (a barbed pin which pricks dough as it rolls). Bake
on a cookie sheet in hot oven (425 F.) until browned, about 15 minutes. These are very crisp and tender.

Reviews of Swedish Hardtack:
1-4 of 4 reviews

Another Swede....... in Chicago Nov 16, 2005
Would make this again.
My kids loved this. I told them they were Swedish Crackers. The first bite resulted in a “mmmmmmmmmmm” from my eldest and most difficult to please. five stars

Leanne Pearson Oct 6, 2004
Would make this again.
These are not cookies. It is a thin bread to be spread with toppings. five stars

http://www.christmas-cookies.com/recipes/recipe118.carrot-cookies-for-horses.html

Carrot Cookies (for horses)

1 cup dry oatmeal
1 cup flour
1 cup shredded carrots
1 teaspoon salt
1 teaspoon sugar
2 teaspoons vegetable oil
1/4 cup molasses

Mix ingredients in bowl as listed. Make little balls and place on greased cookie sheet. Bake at 350º for 15 minutes or until golden brown.

comments:

Reviews of Carrot Cookies (for horses):
1-5 of 18 reviews Next >>

Horse owner ,Tatum,Flower in Colorado Dec 15, 2007
Would make this again.
My horses loved them it was a nice treat Daisy my oldest horse mostly appricieted them but i wouldn’t give them too much five stars

Horse trainer Jessie in WI Dec 2, 2005
Would make this again.
These are great for young and old horses alike. If you have a problem with them going bad, it helps if you let them sit out for awhile after baking so they dry all the way threw. But also these aren’t ment to keep forever. I make enough to last about two weeks then I make more. five stars

Emily in IL Nov 27, 2005
Would make this again.
Easy 2 make and my arabian gelding Magnitude loved them we used them as a training treat and he has responded awesomely!! Thanx 4 this GREAT recipe!! five stars

A cookie baker in port alberni bc canada Jul 4, 2005
Would make this again.
they are great!!my appaloosa gelding LOVES them! five stars

A cookie baker in Cal Jul 18, 2004
Would make this again.
I liked your cookies but after a while they started to smell bad and go moldy. four stars

http://www.christmas-cookies.com/recipes/recipe132.nut-cookie-tartlets.html

Nut Cookie Tartlets
2 cups all purpose flour
2 (3 oz.) packages of cream cheese
1 cup butter or margarine
6 tablespoons white sugar
1-1/2 teaspoon vanilla extract
1 egg
3/4 cup brown sugar
1 cup chopped nuts

Preheat oven to 350F. To make pastry, cream together butter and cream cheese. Add the white sugar, 2 cups flour and blend well. Shape into balls about 1-inch in diameter (flour palms of hands to facilitate rolling). Place ball in greased tartlet pan and flatten. Should fill pan by 3/4. To make filling: Mix together vanilla, egg, brown sugar, and chopped nuts. After flattening ball in tartlet tin, make a thumb print in center and fill with a full 1/2 tsp. of nut filling. Bake for 17-20 minutes. Cool completely before removing from pan.

For more great recipes like this one, be sure to visit http://www.christmas-cookies.com

http://www.christmas-cookies.com/recipes/recipe120.banbury-tarts.html

Banbury Tarts

1/4 cup butter
1 cup brown sugar
1 egg, beaten
1/2 cup raisins
1 Tablespoon lemon juice

Preheat oven to 375F. Put plump raisins in boiling water for 5 minutes. Drain on paper towels. Cream room temperature butter and gradually add sugar. Beat until light. Add beaten egg. Stir in raisins and lemon juice. Fill pastry-lined tart tins with a teaspoon of the mixture (about 1/3 full). Bake for 15 to 20 minutes.

Note: Thanks to Jennie for correcting the name! Our stats show that people also tend to search for these using the term “Bambary tarts” so that phrase will be left here in the “notes” so that the recipe will show up in search results when misspelled.

http://www.christmas-cookies.com/recipes/recipe172.aunt-jackies-pecan-tarts.html

Aunt Jackie’s Pecan Tarts
Aunt Jackie’s Pecan Tarts
3 ounces cream cheese, softened
1/2 cup + 1 tablespoon butter, softened
1 cup sifted flour
1 egg
3/4 cup brown sugar, firmly packed
1 teaspoon vanilla
dash salt
2/3 cup chopped pecans

Preheat oven to 325F. Combine cheese, 1/2 cup butter & flour. Mix thoroughly and chill, covered, 1 hour. Divide into 24 small balls and press into sides and bottom of 2 ungreased minature muffin pans. Combine egg, brown sugar, vanilla, salt & remaining 1 tablespoon butter; beat until smooth. Sprinkle 1/3 cup pecans equally into 24 tart shells. Divide egg mixture equally among 24 tarts, pouring on top of pecans. Sprinkle remaining 1/3 cup pecans on top of tarts. Bake 20-25 minutes until pastry is golden brown.

Note: Kindly donated by my Aunt Jackie

Servings: 24

For more great recipes like this one, be sure to visit http://www.christmas-cookies.com

http://www.christmas-cookies.com/recipes/recipe363.savoury-cheddar-cheese-thumbprint-cookies.html

Savoury Cheddar Cheese Thumbprint Cookies
Makes about 36

1-1/2 cups shredded white cheddar cheese
1/2 cup freshly grated parmesan cheese
1/2 cup butter, softened
1 egg yolk
1/4 teaspoon pepper
1 cup all-purpose flour
1 cup finely chopped pecans or unblanched almonds
1 cup hot pepper jelly

Preheat oven to 350 F.

In food processor, pulse together cheddar and parmesan cheeses and butter until smooth.

Add egg yolk and pepper; pulse until blended.

Add flour; pulse just until soft dough forms.

Place pecans on plate.

Place 1 cup water in bowl. With hands, roll scant tablespoonfuls (15 ml) of dough into 1-inch balls. Dip in water; roll in nuts to coat. Place on ungreased baking sheet.

With thumb, make indentation in center of each. Refrigerate for 15 minutes.

Bake 15 minutes or until firm outside and lightly golden. Remove the baking sheet from the oven and place the baking sheet on a cooling rack, allowing the cookies to cool directly on the baking sheet.

At this point cookies can be stored in airtight containers at room temperature or frozen.

Before serving, fill indentations with hot pepper jelly.

If you have stored the cookies for a time before serving them, you can re-crisp them by baking them at 350 F for 3 minutes, then allow them to cool fully before adding the jelly.

Note: These thumbprints were originally posted to Gail’s Recipe Swap at Epicurious.com by Sylvia. Original source unknown.

Reviews of Savoury Cheddar Cheese Thumbprint Cookies:
1-5 of 8 reviews Next >>

A cookie baker Sep 15, 2008
Would make this again.
Absolutely divine! I have been looking for an hor d’oeuvre to use pepper jelly (other than spreading cream cheese on a plate and topping with the jelly & serving with crackers - which is delicious, by the way). This is EXCELLENT!! five stars

A cookie baker in Florida Dec 14, 2007
Would make this again.
Really like the combination of cracker and hot jelliy. We used several different jellies, key lime and jalepeno and sour orange and habenero both scored big with guest at annual Christmas Party. Also liked the fact that you can make the cracker part early, cook and then freeze. four stars

A cookie baker Nov 15, 2007
Would make this again.
These were EXCELLENT! I don’t know who in the world would make these and expect their kids to like them. If you don’t like peppery, spicy, cheesy, then this would indicate that you should not make them. Read the ingredients and use some common sense. I usually look for 5 stars and get tired of being strayed away from a good recipe because someone gave it a bad review for a nonsense reason. five stars

Jacqueline in Vancouver BC Canada Dec 16, 2006
Would make this again.
These are delicious, most definately for a sophisticated palette, this is obvious by the list of ingredients. A nice addition to an appitizer buffet. Once can tell by the recipe that unless their kids are sophisticated eaters they will not enjoy them. I had a multitude of requests for this recipe. A true hit with our entertaining crowd. five stars

A cookie baker in Cardiff Oct 18, 2006
Would not make this again.
i thought they were terrible the pepper was to over powering not good for young children. one star

http://www.christmas-cookies.com/recipes/recipe284.parmesan-rosemary-shortbread-with-cranberry-topping.html

Parmesan Rosemary Shortbread with Cranberry Topping
1 cup (4 ounces) Parmesan cheese, freshly grated
4 tablespoons unsalted butter, slightly softened, cut into chunks
1/2 cup flour
2 teaspoons chopped fresh rosemary or 3/4 teaspoon dried rosemary
1/4 cup toasted walnuts, chopped
1/2 teaspoon coarsely ground black pepper
1/4 teaspoon salt

For topping:
1 package (12 ounces) cranberries
1-1/2 cups granulated sugar
3/4 cup water
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
1 medium onion, chopped
1 medium apple, cored, chopped
1 tablespoon red wine vinegar
Optional toppings: flavored Cheddar slices, Gruyère slices, walnuts

Preheat oven to 425° F. Pulse the Parmesan and butter in food processor until mixture resembles coarse crumbs. Add flour, rosemary, walnuts, pepper and salt. Process until ingredients hold together. Divide dough into two equal halves. On a lightly floured surface, roll each half into a circle about 7-inches round and 1/8-inch thick. Cut into eight wedges. Transfer wedges to a cookie sheet. Bake until golden around edges, about 6 to 8 minutes. Remove from cookie sheet and cool on wire rack.

For topping, combine cranberries, sugar, water and spices in large saucepan. Bring to a boil. Reduce heat to medium and cook until mixture thickens, about 10 minutes. Stir in onions, apple and vinegar. Cook 15 minutes, stirring occasionally.

Before serving, top each slice of shortbread with a spoonful of the topping. Or, place the topping in a small bowl with a spoon. Put the bowl in the center of a large plate and scatter shorbread around the bowl.

Servings: 16

For more great recipes like this one, be sure to visit http://www.christmas-cookies.com

http://www.christmas-cookies.com/recipes/recipe283.spicy-cheese-shortbread.html

Spicy Cheese Shortbread
Makes about 36

2 cups shredded sharp Cheddar cheese
1 1/2 cups all-purpose flour
3/4 teaspoon dry mustard
1/4 teaspoon ground cayenne pepper
1/2 cup (1 stick) butter, melted

Preheat oven to 375 F. Toss together cheese, flour, mustard and cayenne. Mix in butter. Knead with your hands to form a dough. If the dough feels very dry, add a tablespoon of water. On a floured surface, roll out half the dough to a thickness between 1/8- and 1/4-inch. Cut out with star, heart or leaf-shaped cookie cutters. Place on ungreased cookie sheets and bake 10 to 12 minutes until lightly browned on the bottom. Remove to a rack to cool.

You Might Need:

* Jewish Holiday Cookie Cutter Set of 7
* 15-pc Christmas Cookie Cutter Set
* 12-pc Copper Christmas Cookie Cutter Set

Reviews of Spicy Cheese Shortbread:
1-5 of 8 reviews Next >>

Heather in Ontario, Canada May 18, 2008
Would make this again.
I have also made these and substituted the cheddar cheese, mustard and peppers with goat cheese and cranberry - yummy!! five stars

Joanne in Florida Dec 5, 2007
Would make this again.
These were really yummy, though I’m not sure I’d call them “cookies”; they’re more like hors d’oeuvres. They were crumbly and cheesey and had a little kick to them. Definitely a keeper! four stars

Miranda in Hornepayne, Ontario Dec 17, 2006
Would make this again.
This was fantastic! I substituted dry mustard for real honey mustard, and I also threw in some Parm. Cheese.
The cookies were amazing, they taste like Goldfish Crackers...I do not recommend freezing them, as the texture and taste is altered. five stars

Raf in Philippines May 29, 2006
Would make this again.
I like this five stars

Erin in Sebastopol Nov 27, 2005
Would make this again.
I substituted regular mustard and mixed it right into my cheese, great suggestion on the Parmesian, as well I used only black peppers, and half of a chopped up jabanero. I used ghee and only a tad bit of water. yield: 18 heart shaped cookies. Chill dough before rolling out. four stars

http://www.christmas-cookies.com/recipes/recipe3.lemon-bars.html

Lemon Bars
Lemon Bars

3/4 cup butter
1 1/2 cups flour
1/3 cup powdered sugar
4 eggs
2 cups sugar
4 tablespoons flour
1 teaspoon baking powder
dash salt
6 tablespoons lemon juice

Cream together butter, 1 1/2 cup flour, and powdered sugar. Pat in a 13x9x2 inch baking pan. Bake 18 minutes at 350 F or 325 F if using a glass pan. Beat together the rest of the ingredients and pour over crust. Bake an additional 25 minutes. Sprinkle with powdered sugar.

You Might Need:

* 9”x13” Professional Non-stick Pan
* KitchenAid 4-1/2 quart Stand Mixer - only $159.95!

Reviews of Lemon Bars:
1-5 of 47 reviews Next >>

Crystal in Milwaukee, Wisconsin Dec 23, 2007
Would make this again.
I love this recipe. It gives me a warm lemony feeling and my family loves it too. I haven’t had this recipe in a long time and I’m glad I found it. It’s going to be a Christmas family tradition. five stars

Monica in Los Angeles Dec 21, 2007
Would make this again.
These were very easy to maker and very yummy! I’m about to make them again right now! five stars

Tara in Quantico, Maryland Dec 1, 2007
Would make this again.
I just want to thank you so much for this recipe it was the same as my grandmothers who passed in 1991 and we have been lost without it since until now. Many thanks for sharing. Merry Christmas ans Happy New Year five stars

A cookie baker in Michigan Dec 2, 2006
Would make this again.
They turned out exactly how I thought they would! If I had a fresh lemon, I would have added some zest for some added lemmony flavor, but I just added an extra tsp of juice instead. Very good! five stars

Heather in Regina, Saskatchewan Nov 29, 2006
Would make this again.
All you have to do is grate the lemon rind and add it in and you will have that great lemon taste! five stars

http://www.christmas-cookies.com/recipes/recipe26.judys-nut-ball-cookies.html

Judy’s Nut Ball Cookies
Judy’s Nut Ball Cookies
3/4 cup ground pecans
1 cup butter, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
2 1/4 cup cake flour
1/4 teaspoon salt
extra powdered sugar

Stir together pecans, butter, 1/2 cup powdered sugar and vanilla, mix well. Sift flour and salt, stir into nut mixture. Chill. Roll into 1-inch balls, then roll each ball 3 times in the extra powdered sugar. Place 2 inches apart on cookie sheet. Bake at 350 F until set but not brown.

Variation: Frosty Snowballs
When you roll the cookies in powdered sugar, you divide the powdered sugar into three or four bowls. Then, you take three or four different colors of edible glitter and mix one color glitter into each of the bowls. Then when you roll the cookies in the sugar, they turn out all shiny and sparkly like a Christmas ornament, but they’re edible.

Servings: 48

For more great recipes like this one, be sure to visit http://www.christmas-cookies.com

http://www.christmas-cookies.com/recipes/recipe5.half-ways.html

Half Ways

3/4 cup shortening
1/2 cup sugar
1 1/2 cups brown sugar — divided
2 eggs — separated
1/4 teaspoon baking soda in 1 tablespoon water
1 teaspoon vanilla
2 cups flour
1/4 teaspoon salt
1 teaspoon baking powder
6 ounces chocolate chips

Preheat oven to 350 F. Mix shortening, sugar, 1/2 cup of brown sugar, egg yolks, baking soda, vanilla, flour, salt, and baking powder until it forms a stiff dough. Pat into the bottom of a greased and floured 9 x 13 inch baking pan. Spread chocolate chips over the dough. Beat the egg whites until stiff, then add 1 cup of brown sugar and beat well. Spread over the chips. Bake 20 minutes. Cool and cut into squares.

Reviews of Half Ways:
1-5 of 10 reviews Next >>

jackie in maine Dec 22, 2007
Would make this again.
Hubby gives these 5 stars and asked me never to make them again. He can’t stop eating them and tries to watch his weight. The combo of the egg whites and brown sugar on the top makes a really yummy and sort of chewy topping. five stars

Chris in Washington Nov 29, 2006
Would make this again.
I used margarine instead of shortening and whipped the eggs for about 5 minutes.

These cookies will definitely be on my cookies platter this year! five stars

Trashalou in England Nov 11, 2006
Would make this again.
This was such a hit my very pregnant friend has asked me to make it again for her!

In terms of the egg whites you have to make sure that the beaters and bowl are squeaky clean - the slightest hint of grease and the whites won’t stiffen. Plus chilling them helps too.

Love this website. five stars

cassie in washington May 31, 2006
Would make this again.
delicious. great recipe. cheap, easy, taste great.

experienced the same thing with the eggs not being stiff enough, though i mixed them up for a good minute or two. i d k.

yummy! five stars

KD in Cleveland, Ohio Nov 29, 2005
Would make this again.
This cookie was so easy to make and is so delicious and very inexpensive. I will make these every year as part of my christmas cookie menu. They melt in your mouth. My first batch I didn’t whip the egg whites enough but they still came out really good. The only tip I have is to ensure those egg whites are stiff! five stars

http://www.christmas-cookies.com/recipes/recipe316.chocolate-apricot-filled-flakies.html

Chocolate-Apricot Filled Flakies
For the filling:
6 ounces semi-sweet chocolate
1/2 cup apricot preserves

For the dough:
1/2 cup milk
3 cups flour
1 tablespoon sugar
1/2 teaspoon salt
1 cup shortening, cold
1 package active dry yeast
1 egg, beaten
1 teaspoon grated lemon zest
powdered sugar

Preheat oven to 350 F. Place chocolate in the top of a double boiler over hot water and melt. Stir in apricot preserves. Remove from heat and allow to cool. Scald the milk and allow to cool until lukewarm. Combine flour, sugar, and salt. Cut in the shortening until the mixture resembles coarse crumbs. Add the yeast to the warm milk. Stir milk, egg, and lemon zest into the flour mixture. Divide into four parts. Sprinkle powdered sugar lightly onto work surface. Turn out one portion of dough onto work surface, sprinkle dough lightly with powdered sugar and roll to 1/8” thickness. Cut into rounds with 2 1/2” diameter round cutter. Place 1/2 teaspoon filling in the center of each round and fold over. Seal edges. Bake 12-15 minutes. Dust with powdered sugar.

Note: Reviewers, please help us out and note the yield. Thanks!

For more great recipes like this one, be sure to visit http://www.christmas-cookies.com

http://www.christmas-cookies.com/recipes/recipe25.yeast-crisps.html

Yeast Crisps

Very thin, rustic-looking sugar cookies that are wonderfully flakey and light.

Makes about 100

1 packet yeast
1/3 cup warm water
1 cup margarine, softened
1/8 teaspoon salt
2 cups flour
1 cup sugar

Put warm water in a small bowl and stir the yeast into the water. Set aside.

Mix together margarine, salt and flour.

Stir in yeast and water until well blended. Chill for 1 hour.

Put the sugar in a small bowl.

Form 1-inch diameter balls of dough and roll them in the sugar. Place the balls in a shallow pan and chill for 30 minutes.

Preheat oven to 350°F.

Line cookie sheets with parchment paper.

Dust a work surface and rolling pin with a mixture of flour and sugar for rolling out the cookies.

One by one, place each ball on the work surface and press it flat with the ball of your hand. Turn it over and press again. This coats the ball with some flour and sugar to keep it from sticking.

Roll out the dough very thin, about 1/16 inch or less, or until the dough makes a rectangle about 3”x2”, then cut in half crosswise.

Pick up the very thin dough with a sharp wide knife such as a chef’s knife and place it on your prepared cookie sheet.

Let rest for 30 seconds then bake for 6-8 minutes or until crisps are golden brown.

Remove from oven and let cool one minute.

Remove crisps to a wire rack to cool completely. Store in an airtight container in the refrigerator for up to 2 weeks.

Makes about 100 crisps.

Reviews of Yeast Crisps:
1-5 of 5 reviews

A cookie baker Dec 21, 2007
Would make this again.
very good. will make them again five stars

A cookie baker Sep 28, 2003
Would make this again.
WOW! What an unusual cookie. I’ve never before made anything so light, flakey, and crispy. This is truly a unique recipe and a keeper in my book. Will be making this for Christmas. Next time I’m going to try making them with vanilla sugar. five stars

A cookie baker in Australia Nov 26, 2002
Would make this again.
Tried the recipe but used butter inplace of margarine. Delicious! A modification of the recipe, adding some sultanas (raisins) works very well, also. Greetings and happy baking, Herbert four stars

Rita Cummins in Las Vegas Nov 22, 2002
Would make this again.
Every once in a while you come across a recipe that sounds so unlikely that you just have to try it out to see if it works. This one does! The cookies are thin, light, and flaky - delicious! five stars

A cookie baker in Canada Nov 17, 2002
Would make this again.
This is one of my favorite cookies. They are very light and incredibly flakey (the yeast makes them flakey), with a very slight yeasty taste like a glazed doughnut. This is one of those cookies that appears humble but is absolutely amazing to eat because of the wonderful flavor and texture. five stars

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