Fudgy Kringles Cookies

FudgyCringlesCookies

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3 oz fudge (your choice of flavor)
2 cups flour
1/2 tsp baking soda
1 stick butter
1 egg
1 tsp vanilla

Finely chop the fudge.  Mix flour and baking soda.

Cream butter and sugar,  Mix in egg and vanilla.  Add dry mixture and then fudge.

On a floured surface, form into a 9″ log – wrap and refrigerate for 30 minutes.

Cut into slices and place on a prepared sheet.  Bake at 375 degrees for about 12 minutes.  Cool completely and dust with confectioners sugar.

Cookies can be frozen (without confections sugar dusting) for 2 months.

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Tipsy Christmas Cookies

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1 stick soft butter
1/2 cup dark brown sugar
2 egg yolks
2 cups flour
1/8 tsp cinnamon
1/8 tsp nutmet
1/8 tsp cloves
1/8 tsp ginger
1/4 cup candied cherries chopped fine
1/2 cup mixed candied fruits chopped fine

Beat butter and sugar until light. Add yolks. Blend spices into flour and then slowly add flour mixture to butter mixture. Mix in fruits.

Roll out to 1/4″ thickness and cut into 2-1/2″ rounds (or whatever size you wish, smaller is pretty, too)

Put on a lightly greased sheet or silicone or parchment lined

Bake at 350 degrees for about 15 minutes or until lightly browned. Cool completely,

Make a frosting of 1-1/2 cups confectioners sugar, 1/2 tsp of rum extract (or 1 full tsp of real rum – clear). Blend until of frosting consistency, adding more sugar or liquid as needed. Dip or drip frosting on to cookies. Decorate with jellied red and green candies or more candied fruit.

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Santa’s Favorites

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Mix together well:

1/2 cup light brown sugar
1/4 cup sour cream
1/2 tsp cinnamon
1 cup finely chopped walnuts

Set aside.

In a mixer bowl, blend

1/2 cup butter
1 cup light brown sugar

Add 1 egg and 1 tsp vanilla

Mix together:

2 cups flour
1/2 tsp baking soda
1/4 tsp salt

Add flour mixture to the butter mixture.

Roll into 1″ balls and place on a prepared sheet.  Make an indentation in the cookie.  Fill each indentation with some of the filling.

Bake 350 degrees for 10-12 minutes.

Cool completely.

These freeze well in air tight bags.

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Pepper Nuts Cookies

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1/3 cup molasses
1/4 cup butter

Put these two ingredients in a small saucepan and heat until butter melts. Cool to room temperature.

2 cups flour
1/4 cup brown sugar
3/4 tsp cinnamon
1/2 tsp baking soda
1/4 tsp cardamom
1/4 tsp allspice
1/8 tsp ground black pepper
1 egg

Mix together the flour, baking soda, sugar and spices.

Stir egg into the cooled molasses mixture. Gradually stir in flour mixture. Cover with plastic and refrigerate about one hour.

Divide dough into 12 pieces. Roll each piece to about 10″ rope. Cut into small pieces and place on an ungreased pan.

Bake at 350 for about 10-12 minutes until edges just begin to brown lightly.

Remove and cool.

Can be frozen in air tight bags or kept at room temperature in a sealed container – place n apple slice in the container if they begin to harden.

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Danish “Ladder” Coffee Cake

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Using one half of your danish dough recipe, roll the dough to approx 12×17.  Place on a piece or parchment paper (or silicone mat).  Mark the dough in thirds.  On the two outside thirds, cut approx 1″ “tabs” all the way down.  Remove the top two and the bottom two.

Place your filling down the center third.  Fold over the top and bottom tabs and then working down, fold the tabs over the filling, gently pressing down to seal.

Cover and set aside for 1 to 1-1/2 hours to rise.

Brush with egg wash.  Bake in 450 degree oven for 15-20 minutes.  Remove and cool.  Make a simple confectioners sugar icing and ice the coffee cake.

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Danish Pinwheels

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Using danish dough, roll dough and cut into 5″ squares.  Place your favorite filling in the center of the square.  Cut small slits about 2″ long in each corner.

Fold every other corner into the center of the pastry, over the filling, and press down lightly.  Let rise 1-2 hours.  Brush with egg wash and sprinkle with coarse sugar.

Bake in 450 degree oven for about 8-10 minutes

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