Whether you call them Fiesta Cookies, Wedding Cookies, Russian Tea Cakes, or Snowball Cookies, they all taste great. I like how the powdered sugar coating makes them look so festive on the cookie plate. I also like being able to find out who is snitching cookies . . . they have telltale powdered sugar dusting their upper lip and often down the front of their shirt!
Russian Tea Cakes
1 cup butter (2 sticks)
½ cup powdered sugar
1 teaspoon vanilla extract
1 teaspoon almond extract
2 cups all-purpose flour
½ cup finely chopped walnuts
powdered sugar
Preheat oven to 325 degrees.
Cream butter, sugar, and extracts. Combine flour and nuts. Stir into butter mixtures. Form dough into 1-inch balls and place on ungreased baking sheets. Bake for approximately 20 minutes or until lightly browned. Roll warm cookies in powdered sugar. Cool on wire racks, then roll again in powdered sugar. Makes approximately 3 dozen cookies.
Tuesday, November 15, 2011
Great thought!
I'd look at one of my stonecutters hammering away at the rock, perhaps a hundred
times without as much as a crack showing in it. Yet, at the hundred and first
blow it would split in two, and I knew it was not that blow that did it, but all
that had gone before.
- Jacob A. Riis
Unfortunately all too true . . .
"It is inaccurate to say that I hate everything. I am strongly in
favor of common sense, common honesty, and common decency. This makes me forever
ineligible for public office."
-- H. L. Mencken
-- H. L. Mencken
Pumpkin Cheesecake
From the recent postings, you can probably tell I'm getting together my baking list for the holidays. I remembered this one because it is 1.) by older daughter's favorite flavor and 2.) what could be better than pumpkin in a cheesecake? Personally, I lean more towards the regular, vanilla type of cheesecake with a strawberry topping but now that I mentally taste pumpkin cheesecake, I'm wavering on favorites. Cheesecake always seems to be an expensive mystery but, as you can see from the following recipe, except for acquiring a Springform pan, it is a relatively easy dessert to make.
Pumpkin Cheesecake
Crust:
1 ½ cups graham cracker crumbs
5 tablespoons butter, melted
1/4 cup granulated sugar
½ teaspoon vanilla extract
Filling:
1 cup granulated sugar
3 (8 ounce) packages cream cheese
2 teaspoons vanilla
1 cup canned pumpkin
3 eggs
1 teaspoon ground cinnamon
½ teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
Bottled caramel sauce
Whipped cream
Directions:
Preheat oven to 350 degrees
Make the crust by combining the graham cracker crumbs with the melted butter, vanilla, and 1/4 cup sugar in a medium bowl. Stir well enough to coat all of the crumbs with the butter, but not so much as to turn the mixture into paste. Press the crumbs onto the bottom and about two-thirds of the way up the sides of the Springform pan. The crust should not go all the way up the back of each slice of cheesecake. Bake the crust for 5 minutes, then set aside until you are ready to fill it.
In a large mixing bowl, combine the cream cheese, 1 cup granulated sugar, and vanilla. Mix with an electric mixer until smooth. Add the pumpkin, eggs, cinnamon, nutmeg and allspice and continue beating until smooth and creamy. Pour the filling into the pan.
Bake for approximately 60 minutes. The top will brown. Remove from oven to a cooling rack and when the cheesecake has come to room temperature, refrigerate it until thoroughly chilled. Remove from Springform pan and serve.
Top each serving with a drizzle of warmed caramel sauce and a generous dollop of whipped cream.
Pumpkin Cheesecake
Crust:
1 ½ cups graham cracker crumbs
5 tablespoons butter, melted
1/4 cup granulated sugar
½ teaspoon vanilla extract
Filling:
1 cup granulated sugar
3 (8 ounce) packages cream cheese
2 teaspoons vanilla
1 cup canned pumpkin
3 eggs
1 teaspoon ground cinnamon
½ teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
Bottled caramel sauce
Whipped cream
Directions:
Preheat oven to 350 degrees
Make the crust by combining the graham cracker crumbs with the melted butter, vanilla, and 1/4 cup sugar in a medium bowl. Stir well enough to coat all of the crumbs with the butter, but not so much as to turn the mixture into paste. Press the crumbs onto the bottom and about two-thirds of the way up the sides of the Springform pan. The crust should not go all the way up the back of each slice of cheesecake. Bake the crust for 5 minutes, then set aside until you are ready to fill it.
In a large mixing bowl, combine the cream cheese, 1 cup granulated sugar, and vanilla. Mix with an electric mixer until smooth. Add the pumpkin, eggs, cinnamon, nutmeg and allspice and continue beating until smooth and creamy. Pour the filling into the pan.
Bake for approximately 60 minutes. The top will brown. Remove from oven to a cooling rack and when the cheesecake has come to room temperature, refrigerate it until thoroughly chilled. Remove from Springform pan and serve.
Top each serving with a drizzle of warmed caramel sauce and a generous dollop of whipped cream.
Thinking about the 2012 elections . . .!
It's
not a problem that we have a problem. It's a problem if we don't deal with the
problem.
- Mary Kay Utech
Ragged Peanut Bar Cookies
Whether you go for the ragged, break apart look or carefully cut these cookies into nice bars or squares, they are very nice to relax with along side a cup of coffee. They also make an interesting and fun presentation with their ragged edges on a cookie plate.
Ragged Peanut Bar Cookies
1 cup all-purpose flour
1/4 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon grated orange zest
½ cup butter
½ cup firmly packed dark brown sugar
2 tablespoons beaten egg (save the remaining egg)
1 teaspoon vanilla extract
½ teaspoon orange extract
½ cup dry-roasted peanuts, finely chopped
Additional ½ cup dry-roasted peanuts for topping.
Preheat oven to 325 degrees.
Stir together the flour, baking soda, and cinnamon. Set aside.
Cream together the butter and sugar. Add in the 2 tablespoons of egg, orange zest, and extracts.
Fold in the first ½ cup of peanuts and the dry ingredients, mixing well. Press out the dough on a vegetable oil sprayed or parchment-lined baking sheet to approximately 15x10 inches. Brush with the remaining egg and sprinkle on the remaining ½ cup of peanuts. Press lighting into dough and bake for approximately 15-20 minutes or until golden. Break into pieces while still warm.
Ideas . . .
When the cookie is still warm, you can glaze it with an orange icing or a plain icing with vanilla and some cinnamon.
For a fancier presentation, you can cut the cookie into squares or bars while warm. I find a pizza cutter works great for this.
Allergic or just don't care for peanuts, you can use walnut, almonds, or pecans instead.
Ragged Peanut Bar Cookies
1 cup all-purpose flour
1/4 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon grated orange zest
½ cup butter
½ cup firmly packed dark brown sugar
2 tablespoons beaten egg (save the remaining egg)
1 teaspoon vanilla extract
½ teaspoon orange extract
½ cup dry-roasted peanuts, finely chopped
Additional ½ cup dry-roasted peanuts for topping.
Preheat oven to 325 degrees.
Stir together the flour, baking soda, and cinnamon. Set aside.
Cream together the butter and sugar. Add in the 2 tablespoons of egg, orange zest, and extracts.
Fold in the first ½ cup of peanuts and the dry ingredients, mixing well. Press out the dough on a vegetable oil sprayed or parchment-lined baking sheet to approximately 15x10 inches. Brush with the remaining egg and sprinkle on the remaining ½ cup of peanuts. Press lighting into dough and bake for approximately 15-20 minutes or until golden. Break into pieces while still warm.
Ideas . . .
When the cookie is still warm, you can glaze it with an orange icing or a plain icing with vanilla and some cinnamon.
For a fancier presentation, you can cut the cookie into squares or bars while warm. I find a pizza cutter works great for this.
Allergic or just don't care for peanuts, you can use walnut, almonds, or pecans instead.
Many Way Butter Cookies
Here is a great recipe for beginner bakers or those who want to get two kinds of cookies ready in a hurry. This recipe will make two kinds of cookies and the addition measurements following the basic recipe are set for that. If you have the time and mixer capabilities, you can double the recipe and make four very different cookies in one baking session.
Many Way Butter Cookies
4 cups all-purpose flour
2 teaspoon baking powder
1 teaspoon salt
1 ½ cups butter; softened
2 cup granulated sugar
2 egg
½ cup cream
2 teaspoon vanilla extract
Preheat the oven to 375 degrees.
Stir together the flour, baking powder, and salt.
In a mixing bowl, beat the butter and sugar together until light and fluffy. Add the eggs, cream, and vanilla, beating well. Fold in the dry ingredients until well combined. Drop by rounded teaspoonfuls on to a vegetable oil sprayed baking sheet or, preferably, use parchment paper for really excellent results. Bake for approximately 10-12 minutes.
Divide your dough in half and chose two of the following. This one recipe makes many cookies, many different kinds of cookies!
Candy Cookies - Add in ½ cup finely diced, colorful spice gumdrops and ½ cup chopped walnuts to the dough.
Citrus Almond Cookies - Blend in ½ cup toasted, chopped almonds, 1 teaspoon orange zest, and 1 teaspoon lemon zest.
Pecan Orange Cookies - Add ½ cup toasted, chopped pecans, 1 tablespoon orange zest, and 1 teaspoon orange extract.
Coconut Nut Cookies - Blend in 1 cup toasted coconut and ½ cup chopped walnuts.
Chocolate Date Cookies - Add ½ cup finely chopped dates, 1/4 cup chopped walnuts, and 1/4 cup tiny chocolate chips.
Peanut Chip Cookies - Add ½ cup dry-roasted peanuts and ½ cup tiny chocolate chips.
White Chocolate Cranberry Cookies - Add ½ cup white chocolate chips and 1/4 cup chopped dried cranberries.
White Mint Cookies - Add ½ cup white chocolate chips and 1 teaspoon peppermint extract.
Remember, any cookie goes up a notch with a drizzle of icing. The basic icing recipe is a cup of powdered sugar, extract of choice, and just enough milk or cream to make a icing. You can often find squeeze bottles with a narrow tip in the speciality baking sections for easy drizzling. You fill the bottle with the icing, place the cookies out on waxed paper, and decoratively apply the icing. Don’t forget the food color and sprinkles for festive presentation.
Many Way Butter Cookies
4 cups all-purpose flour
2 teaspoon baking powder
1 teaspoon salt
1 ½ cups butter; softened
2 cup granulated sugar
2 egg
½ cup cream
2 teaspoon vanilla extract
Preheat the oven to 375 degrees.
Stir together the flour, baking powder, and salt.
In a mixing bowl, beat the butter and sugar together until light and fluffy. Add the eggs, cream, and vanilla, beating well. Fold in the dry ingredients until well combined. Drop by rounded teaspoonfuls on to a vegetable oil sprayed baking sheet or, preferably, use parchment paper for really excellent results. Bake for approximately 10-12 minutes.
Divide your dough in half and chose two of the following. This one recipe makes many cookies, many different kinds of cookies!
Candy Cookies - Add in ½ cup finely diced, colorful spice gumdrops and ½ cup chopped walnuts to the dough.
Citrus Almond Cookies - Blend in ½ cup toasted, chopped almonds, 1 teaspoon orange zest, and 1 teaspoon lemon zest.
Pecan Orange Cookies - Add ½ cup toasted, chopped pecans, 1 tablespoon orange zest, and 1 teaspoon orange extract.
Coconut Nut Cookies - Blend in 1 cup toasted coconut and ½ cup chopped walnuts.
Chocolate Date Cookies - Add ½ cup finely chopped dates, 1/4 cup chopped walnuts, and 1/4 cup tiny chocolate chips.
Peanut Chip Cookies - Add ½ cup dry-roasted peanuts and ½ cup tiny chocolate chips.
White Chocolate Cranberry Cookies - Add ½ cup white chocolate chips and 1/4 cup chopped dried cranberries.
White Mint Cookies - Add ½ cup white chocolate chips and 1 teaspoon peppermint extract.
Remember, any cookie goes up a notch with a drizzle of icing. The basic icing recipe is a cup of powdered sugar, extract of choice, and just enough milk or cream to make a icing. You can often find squeeze bottles with a narrow tip in the speciality baking sections for easy drizzling. You fill the bottle with the icing, place the cookies out on waxed paper, and decoratively apply the icing. Don’t forget the food color and sprinkles for festive presentation.
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