Christmas cookie bonanza part 4
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Christmas cookie bonanza part 4
  Christmas    Cookies    Snacks  
Last updated 6/12/2012 12:54:06 AM. Recipe ID 15994. Report a problem with this recipe.
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      Title: Christmas cookie bonanza part 4
 Categories: Cookies, Snacks, Christmas
      Yield: 42 Servings
      1    Recipe Basic cookie mix
      2 lg Egg yolks
      1 tb Water
    1/2 c  Packed light-brown sugar
    1/3 c  Dark corn syrup
    1/4 c  Butter
    1/4 c  Heavy cream
      2 c  Unsalted finely chopped
           -dry-roasted peanuts
     12 oz Semisweet chocolate
      3 tb Vegetable shortening
  Preheat oven to 350F.  Grease 15 1/2x10 1/2x1" jelly-roll pan; line
  bottom and sides with sheet of aluminum foil.  Grease foil.
  In large bowl of electric mixer, combine cookie mix, egg yolks and the
  water.  At low speed, beat just until mixture forms a  crumbly dough.
  Pat mixture over foil on bottom of prepared pan; bake 20 min or until
  dough is golden brown.  Remove pan from oven.
  Make peanut-brittle topping: In heavy med saucepan, combine brown
  sugar, corn syrup, butter and heavy cream; over med heat, bring to
  boiling, stirring.  Cook, stirring constantly, until butter melts and
  mixture is smooth.  Stir in peanuts.
  Spread peanut-brittle topping mixture over cookies in pan; bake  15
  min or until topping is brown and bubbly.  Remove pan from oven; cool
  cookies slightly.  Using ends of aluminum foil, lift cookies from
  pan; cut crosswise into thirds.  Cut lengthwise into 14 strips;
  remove cookies from aluminum foil.  Cool cookie "fingers" completely
  on rack.
  Line another wire rack with waxed paper.  In top of double boiler
  over hot, not boiling, water, combine chocolate and shortening.  Over
  low heat, cook mixture, stirring, until chocolate and shortening are
  melted and mixture is smooth.  Dip each cookie finger into chocolate
  mixture to cover halfway; place cookie on prepared rack to dry.
  Makes 42 cookies.
  1 recipe basic cookie mix 1 lg egg 1 tsp grated lemon zest (colored
  part of peel) 1 tsp fresh lemon juice 1/2 c seedless raspberry jam
  Confectioners' sugar for dusting
  Preheat oven to 350F.  Lightly grease two baking sheets.
  In large bowl of electric mixer, combine cookie mix, egg, lemon zest
  and lemon juice.  At low speed, beat until mixture forms a dough.
  Divide dough in half.  Working one half at a time, on lightly floured
  surface, with lightly floured rolling pin, roll out dough 1/8" thick;
  cut out with 3" round cookie cutter, cut out centers of half of the
  cookies. If desired, reroll dough centers for additional cookies.
  Transfer dough rounds and rings to prepared baking sheets.  Bake 8
  min or until cookies are golden; transfer to wire rack to cool
  With 1 tsp jam each, cover flat sides of rounds.  Place a cookie
  ring, flat side down, on top of each filling-topped round.  Dust tops
  of cookies with confectioners' sugar.
  Makes 2 dozen cookies. Posted by Theresa Merkling.

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Recipe ID 15994 (Apr 03, 2005)

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