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These rich, moist cookies are always a treat. |
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Prepare Date Filling; cool. Heat oven to 400 degrees. Grease 13x9x2 baking pan. Cream butter, shortening and sugar. Mix in remaining ingredients. Press half the mixture evenly in bottom of pan. Spread with filling. Top with remaining crumble mixture, pressing lightly. Bake 25 to 30 minutes or until light brown. While warm, cut into bars, about 2x1-1/2". | ||
Mix 3 cups cut-up dates (1 pound), 1/4 cup sugar and 1-1/2 cups water in saucepan. Cook over low heat, stirring constantly, about 10 minutes or until thickened. Makes 3 dozen cookies. |
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Heat fat or oil (3 to 4 inches) to 400 degrees in small saucepan. Beat egg slightly; add remaining ingredients and beat until smooth. Strain batter. Heat rosette iron in hot oil. Tap excess oil from iron. Dip iron into batter until 2/3 coated, being careful not to get batter over the top edge. Dip iron all the way into hot oil and fry until golden brown. Remove from oil and invert iron to drain oil. Gently push rosette from iron and invert on paper towel. Stir batter each time before dipping the heated iron. Sprinkle cookies with confectioners' sugar Makes 18 cookies. | ||
Tips: If batter does not adhere to iron, batter may be too thin. Add additional flour, 1 tablespoon at a time. Or oil may be too hot or too cold. If rosettes adhere to iron after they are browned, rap top of iron gently with knife handle. If batter begins to thicken, thin with small amount of milk. If rosettes fall off iron in oil, remove with a slotted spoon. |
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Combine flour, baking powder and salt; set aside. In large
bowl, beat butter until light. Gradually beat in sugar. Add
egg and vanilla; continue beating until very light and fluffy. At
low speed, beat in half the flour mixture; mix in rest, with hands, to
form a stiff dough.
Divide dough evenly into two bowls. add chocolate to one, mixing
well. Refrigerate for 1 hour. Roll each part, between two sheets
of waxed paper, to a 7 inch square. Peel off top sheets of waxed
paper. Invert chocolate layer onto vanilla layer; peel off top sheet
of waxed paper. With rolling pin or hands, gently press layers
together. Roll up, jelly-roll fashion. Rolls should be about
1-1/2 inches in diameter.
Preheat oven to 375 degrees. With sharp knife, slice as many
1/8 inch slices as desired to bake at one time. Rewrap rest of roll
and refrigerate. Place slices 2 inches apart on ungreased cookie
sheet. Bake 8-10 minutes or until lightly browned. With spatula
lift cookies to wire rack. Let cool completely.
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Black Walnut Refrigerator Cookies |
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In a large mixing bowl, combine sugar, butter, eggs and extract.
Beat at medium speed of electric mixer until light and fluffy. Add
flour, walnuts, baking soda and salt. Beat at low speed until soft
dough forms. Shape into an oblong log about 1x2 inches. Wrap
in saran or foil and refrigerate 3-4 hrs. or overnight.
Heat oven to 350 degrees. Remove dough from refrigerator and slice into 1/4 inch slices. Place slices 2 inches apart on ungreased cookie sheet. Bake for 8-10 minutes or until golden brown. Cool completely before storing. Makes about 2-1/2 dozen cookies. |
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