The secret to this popular Italian cookie is the double baking process.
Makes 3 dozen
Pre-heat oven to 350. Lightly spray oil onto a large cookie sheet. Combine the flour, baking powder, and zest. Set aside. Cream the butter and sugar in a mixer. With the mixer running, add 1 egg at a time. Add the flour mixture and blend well. Add the anise extract and walnuts and blend well. Place the dough on a floured board and form 2 12" logs. Place on the cookie sheet and bake for 15 minutes. Allow to cool 15 minutes. Reduce the oven to 300. Cut the logs into 1/2 slices, cutting diagonally. Place on cookie sheet and bake for 15 minutes, turning once. Cool. Store in an airtight container.
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I support the separation of church and hate!
IMAGINATION - the freest and largest nation in the world!
One can not profess to be of "GOD" and show intolerence and prejudice towards the beliefs of others.
Am fear nach gleidh na h–airm san t–sith, cha bhi iad aige ’n am a’ chogaidh. He that keeps not his arms in time of peace will have none in time of war.
"We're all in this together , in the parking lot between faith and fear" ... O.C.M.S.
“Beasts feed; man eats; only the man of intellect knows how to eat well.”
"Without food we are nothing, without history we are lost." - SHADOWS
Is iomadh duine laghach a mhill an Creideamh. Religion has spoiled many a good man.
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Joined: 20-Jun-2003 Zodiac: Holly
Realm: The frontier of Penn's Woods
Recipe Name: ENGLISH TOFFEE BARS Category: COOKIES Serves: 36
1/2 Cup Butter 2 Cup All-purpose flour 1 Cup Packed light brown sugar 1 Cup Pecan halves
TOFFEE TOPPING: 1 Cup Milk Chocolate Chips - (Hershey's)
Heat oven to 350 degrees Fahrenheit. In large bowl, combine butter, flour and brown sugar. With pastry blender or fork, cut in butter until fine crumbs form (a few large crumbs may remain). Press into ungreased 13x9x2-inch baking pan. Sprinkle pecans over crust. Prepare Toffee Topping; drizzle evenly over pecans and crust. Bake 20 to 22 minutes or until topping is bubbly and golden; remove from oven. Immediately sprinkle milk chocolate chips over top; press gently onto surface. Cool completely in pan on wire rack. Cut into bars. About 36 bars.
Toffee Topping: In small saucepan, combine 2/3 cup butter and 1/3 cup packed light brown sugar; cook over medium heat, stirring constantly, until mixture comes to a boil. Continue boiling, stirring constantly, 30 seconds. Use immediately.
Hershey's is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens.
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Posts: 4,792
Joined: 20-Jun-2003 Zodiac: Holly
Realm: The frontier of Penn's Woods
Recipe Name: HERSHEY'S CLASSIC CHOCOLATE CHIP COOKIES Category: COOKIES Serves: 60
2 1/4 Cup All-purpose flour 1 ts Baking soda 1/2 ts Salt 1 Cup Butter; softened 3/4 Cup Granulated sugar 3/4 Cup Packed light brown sugar 1 ts Vanilla extract 2 Each Eggs 12 Ounces Semi-Sweet Chocolate Chips Each - (Hershey's) 1 Cup Chopped nuts (optional)
Heat oven to 375 degrees Fahrenheit. Stir together flour, baking soda and salt. In large bowl, beat butter, granulated sugar, brown sugar and vanilla with electric mixer until creamy. Add eggs; beat well. Gradually add flour mixture, beating well. Stir in chocolate chips and nuts, if desired. Drop by rounded teaspoons onto ungreased cookie sheet. Bake 8 to 10 minutes or until lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 5 dozen cookies.
Classic Chocolate Chocolate Chip Cookies: Add 1/3 cup Hershey's Cocoa to flour mixture.
Pan Recipe: Spread batter in greased 15-1/2x10-1/2x1-inch jelly-roll pan. Bake at 375 degrees Fahrenheit 20 minutes or until lightly browned. Cool completely; cut into bars. About 4 dozen bars.
Skor & Chocolate Chip Cookies: Use 1 cup finely chopped Skor bars and 1 cup Hershey's Semi-Sweet Chocolate Chips in place of 2 cups chocolate chips; omit nuts. Drop and bake as directed.
Ice Cream Sandwich: Press one small scoop of vanilla ice cream between two cookies.
High Altitude Directions
Increase flour to 2-2/3 cups. Decrease baking soda to 3/4 teaspoon. Decrease granulated sugar to 2/3 cup. Decrease packed light brown sugar to 2/3 cup. Add 1/2 teaspoon water with flour. Bake at 375 degrees Fahrenheit, 5 to 7 minutes or until top is light golden with golden brown edges.
Hershey's is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens.
1 Cup Reese's Peanut Butter Chips 1 Cup Hershey's Chocolate Chips Each - (Semi Sweet or Hershey's Each - Mini Chips Semi-Sweet Each - Chocolate) 2 1/4 Cup Sugar 7 Ounces Marshmallow creme 3/4 Cup Evaporated milk 1/4 Cup Butter 1 ts Vanilla extract
Line 8-inch square pan with foil, extending foil over edges of pan. Measure peanut butter chips into one medium bowl and chocolate chips into second medium bowl. In heavy 3-quart saucepan, combine sugar, marshmallow creme, evaporated milk and butter. Cook over medium heat, stirring constantly, until mixture boils; boil and stir 5 minutes. Remove from heat; stir in vanilla. Immediately stir one-half hot mixture (1-1/2 cups) into peanut butter chips until chips are completely melted; quickly pour into prepared pan. Stir remaining one-half hot mixture into chocolate chips until chips are completely melted. Quickly spread over top of peanut butter layer. Cool completely. Remove from pan; place on cutting board. Peel off foil; cut into 1-inch squares. Store tightly covered. About 5 dozen pieces or about 2 pounds candy. Variations:
Peanut Butter Fudge: Omit chocolate chips; place 1-2/3 cups (10-oz. pkg.) Reese's Peanut Butter Chips in large bowl. Cook fudge mixture as directed above; add to chips, stirring until chips are completely melted. Pour into prepared pan; cool to room temperature.
Chocolate Fudge Omit peanut butter chips; place 2 cups (12-oz. pkg.) Hershey's Semi-Sweet Chocolate Chips or Hershey's Mini Chips Semi-Sweet Chocolate in large bowl. Cook fudge mixture as directed above; add to chips, stirring until completely melted. Pour into prepared pan; cool to room temperature.
Hershey's is a registered trademark of Hershey Foods Corporation. Recipe may be reprinted courtesy of the Hershey Kitchens.
Realm: Beaches of North Carolina & Mountains of Kentucky
QUOTE (Sekhmet @ 14-Dec-2004, 02:58 PM)
There is NO such thing as a diet over the holidays. None. ::rummaging for her ginger snap recipe::
O'siyo Sekhmet, ~ You are my new best O'ginalli (friend)!! ~~ Dear Shadows, you are going to diet with me after the Holidays correct? I mean, you are posting some pretty fantastic recipes and I can only hold You responsible for any major weight gain!! ~Sekhmet, I would be most thankful if you find that ginger snap recipe!! I made one from an old recipe from an O'ginalli of mine and although they turned out tasty, I am not used to that particular recipe...I think the molasses in it was too much..so would love to try out your recipe! ~~Sty-U
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2c. flour 2tsp. baking soda 1/4 tsp. salt 3/4 c. crisco 1 c. sugar 1 egg 1/4 c. molasses 1tsp. each of ginger, cinnamon and cloves 1/3 c. sugar (in a separate cup to roll the dough balls in)
Combine dry goods in a separate bowl, put to the side. Beat sugar and shortening together, then add egg, molasses and spices. Divide the dry ingredients in two parts and blend in slowly. Emphasis on *slowly*. Roll the dough into a big ball, cover and chill overnight.
Preheat oven to 350. Roll little balls about an inch and a half wide onto an ungreased (I like non-stick) cookie sheet. Roll the balls in the sugar set aside for this purpose. Bake 13-15 minutes. Remove from oven, let them cool a couple of minutes, then remove to a cooling rack. If you like your snaps crunchy, put them in an airtight container. If you like 'em chewy, put them in something like a cookie tin or jar. I do half and half.
2c. flour 2tsp. baking soda 1/4 tsp. salt 3/4 c. crisco 1 c. sugar 1 egg 1/4 c. molasses 1tsp. each of ginger, cinnamon and cloves 1/3 c. sugar (in a separate cup to roll the dough balls in)
Combine dry goods in a separate bowl, put to the side. Beat sugar and shortening together, then add egg, molasses and spices. Divide the dry ingredients in two parts and blend in slowly. Emphasis on *slowly*. Roll the dough into a big ball, cover and chill overnight.
Preheat oven to 350. Roll little balls about an inch and a half wide onto an ungreased (I like non-stick) cookie sheet. Roll the balls in the sugar set aside for this purpose. Bake 13-15 minutes. Remove from oven, let them cool a couple of minutes, then remove to a cooling rack. If you like your snaps crunchy, put them in an airtight container. If you like 'em chewy, put them in something like a cookie tin or jar. I do half and half.
Sekmhet I made up the dough for your gingersnaps I will make them tomorrow. Looks like a excellent recipe. YUM>
I'm gonna have to do another batch of these. They've been sacrificed to lunches and my little sawed off cookie monsters. LOL They're popular around here...I bring home a bag of store-bought ones and I get dirty looks anymore.
Realm: Beaches of North Carolina & Mountains of Kentucky
O'siyo, ~ Sekhmet, your Gingersnap Recipe turned out fantastic! I went on a baking frenzy Sunday and made your recipe as well as a few others in this forum! ~Made Shadows recipe he posted for Biscotti, turned out great! Made the Devil's Food Cake Cupcakes..lets just say a couple of my god-children helped with those and more were eaten than stuffed with Marshmallow Creme Made a couple of the Apple Cinnamon Cakes that I passed out to neighbours and well no one complained so guess they turned out alright! Going to work on some brownies tonite..After the brownies cool I put them out on a cutting board..I slice them in half and carefully remove the top layer..I ice the bottom layer with Creme Cheese Frosting and add some mandarin oranges (drained), some peaches and kiwi..I place the top layer back on and sprinkle with powdered sugar! Talk about Yummy! Yikes, I just know I am going to OD on sweets this season! ~~Sty-U
Woohoo! Glad you liked them! I am DONE with baking. No more. That's it. The freezer is FULL and then some. Of course if the kids look at me with properly huge eyes that goes right out the window, but...
haha! Hallowe'en isn't here yet and today I saw just that, the front covers of recipie magazines splashed with pictures of Christmas cookies!
Sugar Plums
Yield: 48 pieces
4 ounces whole blanched almonds 4 ounces walnuts 1 cup cooked millet Zest of orange, finely minced 6 ounces currants 4 ounces pitted dates 4 ounces golden raisins 4 ounces dried apricots 1/2 cup of bourbon 6 ounces coarsely chopped walnuts
1.Chop the almonds and walnuts together in a food processor until fine; transfer to a mixing bowl. Combine the chopped nuts with the millet and orange zest.
2.Lightly spray or wipe the food processor blades with vegetable oil. Add the currants, dates, raisins, and apricots; pulse until finely chopped. Add the bourbon and the nut-and-millet-mixture. Process until the mixture comes together in a ball.
3.Shape the mixture into walnut-sized balls. Roll in the coarsely chopped walnuts. Store in an airtight container for 3 days at room temperature to allow the flavours to blend, then store for several months in the refrigerator.