CHERRY LINZER BARS

Old-time Christmas recipes, IMHO, are the best.  Case in point:  these linzer bars, which are a variation of the classic Linzer Torte.  Born in Linz, Austria, sometime in the 1600’s, the Linzer Torte is a very short, crumbly flour-and-nut pastry with a strange ingredient, hard-boiled egg yolks.  It may sound odd to use hard-boiled egg yolks in pastry dough – stranger yet to press them through a sieve – but the end result is a very rich yet light pastry.

Traditionally, hazelnuts are used for Linzer Torte, but almonds or walnuts can be used.  Any tart jam will work.  Modern variations on the Linzer Torte omit the hard-boiled egg yolks and use whole raw eggs with good results, but every baker should make the traditional recipe with hard-boiled egg yolks at least once to note the difference.   Don’t fret about what to do with all those leftover hard-boiled egg whites.  Add them to salads, or eat them as a snack.  You can fill them with hummus, Pimiento-Pecan Cheese Spread or Baba Ghanoush for tasty snacking.

Cherry Linzer Bars Adapted from Family Circle Magazine, 12/7/82 Rating:  10 out of 10 Click for PRINTABLE PAGE

INGREDIENTS: 1/2 cup dried sweetened tart cherries 1/4 cup orange juice 2-1/2 cups tart cherry jam* 1-1/4 cups (2-1/2 sticks, 10 oz.) unsalted butter, softened 1/4 tsp. Diamond kosher salt 3/4 cup sugar 1 tsp. finely grated lemon zest 1/4 tsp. ground cinnamon 1 large egg 5 hard-boiled egg yolks, pressed through a sieve 2-2/3 cups unbleached all-purpose flour, sifted before measuring 1 cup finely ground almonds with skins (about 2/3 cup whole almonds)** About 1/4 cup powdered sugar Combine dried cherries and orange juice in small saucepan and heat to boiling; cover; steep for 1/2 hour to 1 hour.  When cool, stir in cherry jam.  Set aside. Combine butter, salt, sugar, lemon zest, cinnamon, whole egg and sieved yolks in work bowl of food processor; pulse till well combined and fluffy.  Add half the flour and half the almonds; pulse till just barely mixed.  Repeat with remaining flour and almonds, pulsing till well combined.  Scrape dough from work bowl onto plastic wrap, mixing with hands any bits of flour or egg that were not incorporated into dough.  Roll plastic wrap up around dough and refrigerate at least one hour, or until dough is chilled and firm enough to handle easily. Heat oven to 350F.  Press 2/3 of the dough in an even layer on bottom and up sides of an ungreased 15 x 10 x 1-inch jelly-roll pan.  Spread jam evenly over dough.  Roll remaining dough, a small portion at a time, with palms of hands on a floured surface into very thin strips, about 1/4” in diameter.  Arrange strips on jam to form a diamond pattern.  Bake 30 minutes, or until pastry is golden brown.  Cool in pan on wire rack.  Sprinkle with powdered sugar.  Cut into 2” x 1-1/4” rectangles to serve. TIP:  An easy way to sprinkle powdered sugar is to spoon it into a small sieve, then gently shake the sieve over the pastry.

LEMON-TOPPED MOLASSES CRINKLE COOKIES

Soft and chewy, sweet and spicy, topped with a lemon-sugar mixture, these cookies will become one of your favorites.  They’re easy to make and easy to eat.  The secret to the soft, chewy texture is baking the cookies only till they’re barely set.  If you haven’t done this before, you will swear the cookies are raw inside.  Take a blind leap of faith and take them out anyway.  This is one good cookie!

Lemon-Topped Molasses Crinkle Cookies  Rating:  9.5 out of 10 Click for PRINTABLE PAGE

INGREDIENTS: 1/2 cup Crisco all-vegetable shortening, room temperature 4 Tbsp. unsalted butter, soft 1 cup light brown sugar 1 large egg 1/4 cup unsulphured molasses 1-3/4 cups unbleached all-purpose flour 1/2 cup white whole wheat flour 2 tsp. baking soda 1/4 tsp. Diamond kosher salt 1/2 tsp. powdered cloves 1 tsp. cinnamon 1 tsp. powdered ginger 1 cup finely chopped candied ginger 1/2 cup granulated sugar 1-1/2 Tbsp. finely grated lemon zest  In bowl of stand mixer, cream shortening, butter, brown sugar, egg and molasses.  Sift together flours, soda, salt, cloves, cinnamon and powdered ginger.  Add the flour mixture gradually to the shortening mixture using lowest speed of mixer.  Stir in candied ginger.  Chill dough at least one hour, or overnight if possible.  Heat oven to 375F.  Line a baking sheet with greased parchment.  In a small bowl, using your fingers, combine granulated sugar with lemon zest.  Using a level tablespoonful of dough, roll into walnut-sized balls.  Dip tops in lemon-sugar mixture; place sugared side up on baking sheet.  Bake about 7-8 minutes, till cookies are just barely set and still soft.  (They will look undone.)  Cool in pan 5 minutes, then transfer to wire rack to cool completely.  Yield:  about 42 cookies TIP:  If desired, spritz the cookies lightly with water before baking to enhance the crackled appearance.  (Purchase a small sprayer in the cosmetics department.)

CHOCOLATE-DIPPED PECAN CRESCENTS

This cookie has been a family favorite for thirty years.  It’s my hubby’s favorite cookie of all time.  A tender pecan shortbread is shaped into logs, or tubes, then curved to form crescents.  The baked, warm cookies are rolled in granulated sugar.  When cool, the cookie is dipped into melted chocolate and finely chopped pecans. 

If you’re a rough-and-tumble person, skip these.  The baked cookie must be handled with kid gloves.  No kidding, they break almost when you look at them.  Of course, the broken pieces are just as delicious as a whole cookie, so the baker has the advantage of eating all the discards.

Chocolate-Dipped Pecan Crescents Adapted from Family Circle Magazine, 12/7/82 Rating:  10 out of 10 Click for PRINTABLE PAGE

INGREDIENTS: 7 Tbsp. unsalted butter, soft 1/8 tsp. Diamond kosher salt 2 Tbsp. + 2 tsp. granulated sugar + 1/4 cup sugar for rolling 1/2 tsp. pure vanilla extract (I used my homemade vanilla extract) 1/2 cup + 2-1/2 Tbsp. finely chopped pecans 1-1/3  cups unbleached all-purpose flour 1/2 cup semi-sweet chocolate chips, melted 1/2 cup finely chopped, toasted pecans In work bowl of food processor, combine butter, salt, 2 Tbsp. + 2 tsp. sugar and vanilla.  Pulse till well combined and smooth.  Add 1/2 cup + 2-1/2 Tbsp. pecans and half the flour; pulse till combined.  Add remaining flour and pulse till well combined and pecans are very finely chopped.   Refrigerate dough 1 hour, or up to 3 days. When ready to bake, heat oven to 350F.  Line baking sheets with parchment.  Using 1 rounded teaspoon of dough (about the size of a small walnut), roll dough on lightly floured surface to 2-1/2” lengths.  Curve into crescents.  Place 1” apart on prepared baking sheet.  Bake 10-12 minutes, till very lightly golden.  Place 1/4 cup sugar in small dish.  Roll warm cookies in the sugar, being very careful not to break the cookies.  (They are very fragile, so treat them accordingly.)  Cool on wire racks.  When cookies are cool, one at a time, dip both ends of cookie in melted chocolate, then in chopped toasted pecans.  Place on wax paper.  Let stand till chocolate hardens, or place in freezer for 15 minutes to set the chocolate.  Yield:  about 3 dozen

WALNUT HORNS (aka Rugelach or Kiflis)

A rich dough made from cream cheese, butter and flour is filled with a not-too-sweet walnut mixture.  The filled dough is then rolled in granulated sugar, which keeps the filling from oozing everywhere.  The finished product is a tender, flaky cookie with a slightly crisp exterior and a rich walnut filling. 

This recipe, from Taste of Home Magazine’s December/January 2010 issue, features a quick and easy make-ahead dough that will keep in the fridge for up to seven days.  Though the title of “walnut horn” is catchy, this cookie is really a walnut rugelach.  Since the dough is curved to form a crescent shape, you could also call it a kifli, though the traditional kifli dough is made with sour cream and eggs.  It is one of our favorite cookies.

Walnut Horns (aka Rugelach or Kiflis) Adapted half recipe from Taste of Home Magazine, December/January 2010 Rating:  10/10 Click for PRINTABLE PAGE

DOUGH: 1/2 cup (1 stick) unsalted butter, soft 4 oz. cream cheese, soft 1/8 tsp. Diamond kosher salt 1-1/2 cups unbleached all-purpose flour, scooped and leveled In work bowl of food processor, pulse butter, cheese and salt till well combined.  Gradually add flour, pulsing till combined.  Divide dough into three portions; form into discs; cover each with plastic wrap and refrigerate up to seven days. FILLING: 2 cups ground walnuts 6 Tbsp. +1/3 cup sugar, divided use Big pinch of salt 1/4 cup milk 1/2 tsp. pure vanilla extract (I used my homemade vanilla extract.) 1 tsp. unsalted butter, melted In work bowl of food processor, combine walnuts, 6 Tbsp. sugar, salt, milk, vanilla and butter.  Pulse till well combined and walnuts are finely ground.  ASSEMBLY: Heat oven to 350F.  Line baking sheets with parchment; spray parchment with nonstick cooking spray.  Roll out each dough disc into 8” circle.  Spread one third of filling over each circle, to 1/2 inch from wide end.  Cut each circle into 12 triangles and roll up, starting from wide end.  Roll each in remaining sugar.  Place, point side down, onto prepared baking sheets.  Curve ends of each cookie to form crescents.  Bake 27-30 minutes, or till very lightly browned.  Transfer cookies to wire rack to cool.  Roll warm cookies in remaining sugar again. Yield:  36 cookies

QUADRUPLE-ALMOND TEA CAKES

If you’re tired of the typical vanilla-flavored butter balls, try this delicious variation.  Toasted, chopped almonds, almond extract, almond flour and Amaretto (almond liqueur) deliver a mild almond flavor.  And here’s a nice bonus:  you can make the dough easily in your food processor.  (You should first chop the almonds in a nut grinder, or put them in a plastic bag and pound them with a meat mallet – they are a hard nut and would tax your food processor blades if you leave them whole.) 

Quadruple-Almond Tea Cakes Rating:  9.5/10 Click for PRINTABLE PAGE

1 cup toasted chopped almonds 1 cup (2 sticks, 8 oz.) unsalted butter, soft 1/4 tsp. Diamond kosher salt 1/2 cup confectioner’s sugar 1/2 tsp. pure vanilla powder or extract (I used my homemade vanilla powder.) 1/2 tsp. almond extract 2 tsp. Amaretto 1/2 cup almond meal*, scooped and leveled 1-1/2 cups unbleached all –purpose flour, scooped and leveled In work bowl of food processor, pulse almonds, butter, salt, sugar, vanilla, almond extract and Amaretto till well mixed.  Add almond meal and pulse till combined.  Add flour in two additions, pulsing till combined after each addition.  Chill dough 1 hour for easier handling. When ready to bake, heat oven to 325F.  Line a baking sheet with parchment.  Shape dough into 1” balls, using about a rounded teaspoonful of dough for each.  Place 1” apart on prepared pans.  Bake 15-20 minutes, till set but not brown.  Immediately transfer cookies to wire racks.  Cool slightly, then roll in powdered sugar.  Cool completely; roll again in powdered sugar.  (Note:  Baking time and yield will depend on actual size of balls and individual oven.)  My yield:  83 cookies *Almond meal (almond flour) is available in many grocery stores that carry Bob’s Red Mill products.

CASHEW CRUNCH COOKIES

Gourmet magazine printed this recipe in 1972, and I found it via Recipezaar, under the title, “Dutch Caramel Cashew Cookies.”  I take issue with the title, since I didn’t detect caramel flavor, so I renamed it more appropriately.  The recipe also refers to “praline” made with the cashews.  Technically, praline contains half and half and butter, and neither are in this recipe.  Therefore, more correctly, this is a cashew “brittle.”

Since I had half a can of salted cashews in the fridge, I decided this would be a good use of them.   First, you make a very simple and quick cashew brittle, then you chop it up and put most of it in the soft, buttery dough and the rest gets sprinkled on top.  The cashew brittle is very easy to make and it’s delicious.  The crunch it adds to the cookie is wonderfully addictive.  There aren’t many ingredients, but the flavor of the tender cookie is nice, even if it is one note.

Cashew Crunch Cookies Adapted from Recipezaar and Gourmet Magazine Rating:  8.5 out of 10 Click for PRINTABLE PAGE

CASHEW BRITTLE: 1/2 cup sugar 2 Tbsp. water 1 pinch cream of tartar 1/2 cup finely chopped salted roasted cashews In a heavy skillet, cook sugar, water and cream of tartar over moderately high heat, washing down any undissolved sugar that clings to the sides of the skillet with a brush dipped in cold water, until the mixture is a light caramel color.  Quickly stir in cashews.  Pour the brittle onto a buttered piece of heavy duty foil.  With a buttered spatula, spread it out as thinly as possible.    Let it cool till it hardens, then break it into pieces and chop into small pieces.  COOKIE DOUGH: 1/2 cup unsalted butter, soft 1/3 cup sugar 1 egg yolk 1 tsp. pure vanilla extract (I used my homemade vanilla extract.) 1 cup unbleached all-purpose flour Heat oven to 350F.  In a bowl, beat butter and sugar until creamy.  Beat in egg yolk and vanilla.  Stir in flour and 2/3 of the chopped brittle (about 3/4 cup).  Form the mixture into a dough.  Using a rounded teaspoon of dough, form dough into ball, then flatten slightly.  Press tops into remaining chopped brittle.  Place on baking sheet lined with parchment that has been sprayed lightly with nonstick cooking spray.  Bake 10-14 minutes, or till lightly browned on undersides.  Cool on wire rack.  Yield:  20-25 cookies, 1-3/4” to 2” in diameter

PEPPERMINT CANDY FUDGE-FILLED BUTTER BALLS

In 1954, Mrs. Warren L. Jacques of Dayton, Ohio, entered this recipe in Pillsbury’s 5th Grand National Recipe and Baking Contest, and she titled the recipe, “Peppermint Candy Cookies.”  A cake took home the grand prize of $25,000 that year, and Mrs. Jacques’ recipe was just a senior winner.  It has since become a Christmas classic and the $25,000 cake is long forgotten. 

If you like butter balls, these are a slightly sweeter version with a cream cheese-peppermint candy center.  Instead of rolling the cookies in powdered sugar, they get rolled in a mixture of powdered sugar and crushed peppermint candy.  The peppermint flavor is mild.  If you really like peppermint you can add a bit of peppermint extract or a Tbsp. of Peppermint Schnapps to bump it up, but I like it as is.  Some newer versions leave the nuts out of the recipe, but I think they add another layer of flavor that also cuts the sweetness.
 
To me, this recipe is so perfect I don’t think it can be improved upon, except for mixing methods.  In 1954, there were no food processors available to home cooks.  I used a mini-food processor to mix the filling and a 7-cup food processor to mix the dough, including chopping the nuts right with the dough.  Much easier.  But don’t ruin your blades on the hard peppermint candy.  Instead, put that in a small freezer bag and pound with the flat side of a meat mallet. 

Peppermint Candy Fudge-Filled Butter Balls Adapted from Pillsbury/Mrs. Warren L. Jacques, Dayton, Ohio Rating:  10/10 Click for PRINTABLE PAGE

INGREDIENTS: 1 cup (8 oz., 2 sticks) unsalted butter*, soft 1/2 cup sifted confectioner’s sugar 1/4 tsp. Diamond kosher salt* 1 tsp. pure vanilla powder or extract (I used my homemade vanilla powder.)  2-1/2 cups unbleached all-purpose flour, whisked first, then scooped and leveled 1/2 cup toasted walnuts In work bowl of food processor, pulse butter, confectioner’s sugar, salt and vanilla till smooth.  Add walnuts and pulse till almost finely chopped. (Walnuts will continue to be chopped with additions of flour.)  Add flour, 1/2 cup at a time, pulsing till combined after each addition.  Continue to pulse till dough comes together.  Chill while preparing filling.  (Dough may be refrigerated for up to 3 days before baking.)  When ready to bake, heat oven to 350F; set out baking pans lined with parchment.  Shape chilled dough into balls, using a rounded teaspoonful of dough for each.  Make a deep hole in center of each. Fill each hole with about 1/4 tsp. of filling.  Seal. Place on baking sheets and bake 12-15 minutes until set but not brown.  While warm, roll in reserved candy-sugar mixture.  When cool, reroll in candy-sugar mixture.  Yield:  about 42 cookies PEPPERMINT FUDGE FILLING: 1/2 cup finely crushed** candy canes or other peppermint hard candy 1 cup sifted confectioner’s sugar, divided 2 Tbsp. cream cheese or Neufchatel 1 tsp. milk or cream 1 drop red food coloring Combine crushed candy and 1/2 cup confectioner’s sugar; reserve.  In bowl of mini-food processor, combine cream cheese, milk, remaining 1/2 cup of confectioner’s sugar and 3 Tbsp. of reserved candy mixture; process till smooth.  (If mixture is too dry add another tsp. of milk.)  *If you use salted butter, then omit the salt. **Place candy in a freezer bag; seal; pound with the flat side of a meat mallet till candy is finely crushed.    TIP:  Each time you make a ball, pinch off a small piece for sealing the top.  After you fill the hole, take the small piece of dough and flatten it in your hands.  Lay the flattened dough across the filled holes and gently press edges to seal.  1/2 cup of finely crushed peppermint candy = about 5 small candy canes

FIG CRESCENTS

Fig-filled cookies make a nice addition to a Christmas cookie tray.  This recipe, from Good Housekeeping magazine is easy, and I like the idea of using a fluted round biscuit or cookie cutter for the dough.  Folded in half, it makes an interesting and different shape.  Good Housekeeping does not cook their filling first, and somehow I balked at that idea.    I tweaked the filling recipe, eliminating the raisins, adding sugar and lemon zest and cooking it to blend the flavors better.  The result is a delicious, just-sweet-enough cookie with a crisp but tender crust and nicely flavored filling.  You can use the decorating sugar for the tops of the cookies as I did, or you can leave that off and sprinkle them with powdered sugar.  Either way, you’re gonna love this cookie.

Fig Crescents Adapted from Good Housekeeping Magazine Rating:  9 out of 10 Click for PRINTABLE PAGE

FIG FILLING: 1 (8-oz.) pkg. dried Mission figs, stems removed, finely chopped 1/2 cup finely chopped toasted walnuts 1/2 cup orange juice 1/3 cup honey 1/3 cup sugar 2 tsp. grated lemon zest 1 tsp. grated orange zest 2 tsp. ground cinnamon Combine all ingredients in 1-quart saucepan.  Cook over medium-high heat till bubbling and well combined, about 5 minutes.  Cool and refrigerate, covered. COOKIE DOUGH: 1/2 cup (4 oz.) unsalted butter, soft 1/2 tsp. salt 1 cup sugar 2 large eggs 2 Tbsp. heavy or whipping cream 1 tsp. pure vanilla extract (I used my homemade vanilla.) 1/4 tsp. baking soda 2-3/4 cup unbleached all-purpose flour, plus extra for rolling dough 1 egg white, room temperature  about 1/4 cup coarse sanding sugar In bowl of stand mixer, using paddle attachment, beat butter, salt and sugar on medium till creamy, about 2 minutes.  Add eggs, cream and vanilla and beat until well combined.  Reduce speed to low and gradually add baking soda and flour, mixing just till blended.  Divide dough into 4 equal pieces; flatten each into a disc.  Wrap each in plastic wrap; refrigerate 2 hours, or up to 3 days. When ready to bake cookies, remove filling and dough from fridge at least 1/2 hour before rolling.  Grease two large cookie sheets, or line with parchment paper.  Heat oven to 350F.  In cup or small bowl, with fork, lightly beat white of egg.  Place a sheet of plastic wrap on a counter top or wooden board.  Sprinkle lightly with flour and top with one disc of dough.  Sprinkle top of dough with flour, cover with another sheet of plastic wrap and roll to 1/8” thickness.  With floured 2-1/2” fluted round biscuit or cookie cutter, cut out as many cookies as possible.  Wrap and reserve trimmings in fridge.  Carefully place dough rounds 1” apart on prepared sheets.  (If dough warms too much, just place entire sheet of plastic wrap with cutouts in freezer or fridge for 5-10 minutes.)  Spoon one level teaspoon filling onto 1 side of each dough round.  Fold dough in half over filling.  Gently press edges to seal.  Lightly brush crescents with egg white; sprinkle with decorating sugar.  Bake 15-16 minutes or until tops are golden brown.  Transfer to wire racks to cool.  Repeat with remaining dough, trimmings, filling, egg white and decorating sugar.  Store cookies in airtight containers at room temperature up to 2 weeks or in freezer up to 3 months.  Leftover filling may be used as a jam for toast,  or for crostini or bagels with cream cheese or goat cheese.  Yield:  about 5-1/2 dozen cookies TIPS:  To reuse parchment paper, wipe it down with a damp paper towel and store with cookie sheet.  Egg whites will beat easily if brought to room temperature.  You can place the cup or bowl containing the egg white in a pan of moderately hot water to quickly bring it to room temperature, just be careful not to cook it. Today is the final post of 12 Weeks of Christmas Treats, hosted by Brenda Thompson.  Her blog is Meal Planning Magic. Next week, I'll do a final wrap and review of all 12 weeks. Be sure and check out all of the fabulous treats the other participants came up with this week.  And, if you would like to join the hop and add your own Christmas treat recipes (for next year, of course), just contact Brenda for details.

AUNT ANN’S ITALIAN ANISE COOKIES

My Sicilian hubby’s Aunt Ann always brought these cookies when she visited us in New Jersey, and we all loved them.  She made them sometimes with just vanilla flavoring, and sometimes with anise flavoring.   Though they're good both ways, I make them with anise flavoring.  (If you can't  find, or don't want to buy, anise oil, then anise extract will work.  Anise extract is not as strong as anise oil, so you will have to use more of it to get the anise flavor.  How much more?  Since I don’t use anise extract, I can’t answer that.  Try 1/2 tsp. and taste the dough.  Add more if you can’t taste the anise.  The anise seeds add flavor also, so if you leave them out, then increase the amount of anise oil or extract slightly.  Don’t worry about the seeds being crunchy – amazingly, they dissolve on baking.)

These cookies are light and cakey in texture, something I usually don’t appreciate in a cookie, but these are different.  The anise flavor and the sweet frosting plus the little crunch from the nonpareils all combine to make a pleasant tasting experience. 

Aunt Ann’s Italian Anise Cookies Rating:  9 out of 10 Click for PRINTABLE PAGE

INGREDIENTS: 1/3 cup (5-1/3 Tbsp.) unsalted butter, softened 1/3 cup sugar big pinch salt 2 large eggs 1/2 tsp. vanilla extract 1/2 tsp. lemon juice 1/4 tsp. anise oil 1/2 tsp. crushed anise seeds 1-1/3 cups unbleached all-purpose flour 2 tsp. baking powder Anise Glaze (Recipe below)  Heat oven to 350F.  Line baking sheets with parchment.  In large bowl, cream butter, sugar and salt on medium-high speed till light and fluffy, about 5 minutes.  Add eggs, one at a time, mixing just till incorporated.  With last egg, add vanilla, lemon juice, anise oil and anise seeds.  Reduce speed to low and gradually add flour and baking powder.  Drop by rounded teaspoons onto prepared pans.  Bake about 9 minutes, or till just set and barely beginning to brown on underside.  Do not overbake or cookies will be dry.  Transfer cookies to wire rack to cool completely.  When cool, dip tops of cookies in anise glaze and sprinkle with colored nonpareils.  Yield:  26-30 cookies ANISE GLAZE: 2/3 cup confectioner’s sugar 3 Tbsp. milk or cream 1/8 tsp. anise oil 1/8 tsp. pure vanilla extract Mix ingredients in small microwaveable  bowl.  Heat in microwave on high in increments of 10 seconds.  When glaze is runny, dip tops of cookies in glaze, then place flat-side down on wire rack.  (Place rack over a cookie sheet or waxed paper to catch drippings.)  Sprinkle with colored nonpareils.  Today’s post is for week 11 of 12 Weeks of Christmas Treats, hosted by Brenda Thompson.  Her blog is Meal Planning Magic.  Be sure and check out all of the fabulous treats the other participants came up with this week.  And, if you would like to join the hop and add your own Christmas treat recipes, just contact Brenda for details.

SCANDINAVIAN COOKIES

You may know these as “thumbprint cookies,” but I’ve known them as “Scandinavian cookies” for over 50 years.  My high-school BFF’s mother made them, and that’s what she called them.  My hubby and boys called them delicious, and I could never keep enough of them.  We always made them with seedless black raspberry jam, but you may use any tart jam that suits your fancy.  I find that adding lemon zest and juice to the jam really brightens it up, so that’s just a tiny tweak I’ve made to this great recipe.

This is an old family favorite that absolutely must appear on our Christmas cookie tray.  Velvety smooth shortbread cookies with caramel undertones are encased in toasted walnuts and filled with a bright, tart jam.  I’ve already tripled the recipe for you because they’re that good.

Scandinavian Cookies Slightly adapted from Edith Hutchins Rating:  10 out of 10 Click for PRINTABLE PAGE

INGREDIENTS: 1-1/2 cups (3 sticks) unsalted butter, soft* 1/4 tsp. Diamond kosher salt* 3/4 cup light brown sugar  3 large eggs, room temperature, separated  3 cups unbleached all-purpose flour about 3 cups finely ground walnuts About 1/2 cup tart  jam (seedless boysenberry, or seedless black raspberry) 1/2 tsp. finely grated lemon zest 1/2 tsp. lemon juice       *If you use salted butter, then omit the 1/4 tsp. salt. In work bowl of food processor, pulse butter, salt and sugar till smooth and well combined.  Add egg yolks and pulse till yellow disappears.  Add flour in 3 batches, pulsing till mixture comes together in a soft dough.  Chill dough about 1 hour, or up to overnight, for easier handling.   When ready to bake, set egg whites out for about one hour to bring them to room temperature.  (It’s near impossible to whisk a cold egg white.)  Heat oven to 350F.  Line cookie sheets with parchment.  Place nuts in small bowl.  Stir jam, lemon zest and juice together; spoon into resealable sandwich bag; snip a tiny piece off the corner.   Whisk egg whites with  1/4 cup warm water in small bowl.  Using about 1 Tbsp. dough each, roll into walnut-sized balls.       Dip balls of dough into egg whites, then roll in nuts.  (Two forks work well instead of fingers.)    Place balls on cookie sheets.  Depress each ball in center (I use the back of a citrus peeler).    Fill cavities with some jam, but don’t overfill or the jam will bubble over the tops of the cookie –that looks unappetizing.  Bake 12-15 minutes or till cookies are set.  Transfer to wire racks to cool.  While cookies are cooling, refill each cavity with jam.  (Cookies will be larger now, and you can put more jam in.) You’ll get about 4 dozen cookies from this recipe, and, trust me, it won’t be enough!  Today’s post is for week 10 of 12 Weeks of Christmas Treats, hosted by Brenda Thompson.  Her blog is Meal Planning Magic.  Be sure and check out all of the fabulous treats the other participants came up with this week.  And, if you would like to join the hop and add your own Christmas treat recipes, just contact Brenda for details.

PECAN CINNAMON CRESCENTS

McCormick calls these “cinnamon sandies,” but the cinnamon flavor is very mild, more in the background than the forefront.  These cookies are very delicate and tender, light and luscious and will be very popular on your holiday cookie tray.  I took the easy way out and made them in my food processor.  So easy and so good.

Pecan Cinnamon Crescents Adapted from McCormick and Co. Rating:  10 out of 10 Click for PRINTABLE PAGE

INGREDIENTS: 1 cup confectioner’s sugar, divided 1-1/2 teaspoons ground cinnamon 1 cup (8 oz.) unsalted butter, softened 2 tsp. vanilla (I used my homemade vanilla extract.) 1/4 tsp. kosher salt 1 Tbsp. coffee liqueur (such as Kahlua), rum or coffee 1 cup toasted pecans 2-1/4 cups unbleached all-purpose flour In work bowl of food processor, combine 1/2 cup confectioner’s sugar and 1-1/2 tsp. cinnamon.  Pulse to combine.  Transfer mixture to small bowl, or to a plastic resealable sandwich bag.  Without cleaning work bowl, combine butter and remaining 1/2 cup sugar and pulse several times till light and fluffy.  Add vanilla, salt, liqueur and pecans and pulse till nuts are finely ground.  Scrape bottom and sides of bowl.  Add flour and pulse just till combined.  (Dough will not form a ball.)  Scrape dough onto plastic wrap and refrigerate 1/2 hour or up to overnight.  When ready to bake, heat oven to 300F.  Line a baking sheet with parchment paper.  With floured hands, shape teaspoonfuls of dough into crescents and place one inch apart on prepared pans.  Bake 20 minutes, or till very lightly browned.  Carefully roll or gently shake these fragile, hot cookies in the cinnamon-sugar mixture and place on wire racks to cool.  When cool, roll again in cinnamon-sugar mixture.  (Alternately, you can just lay the cookies on a tray and sift the cinnamon-sugar mixture over them, turning once to coat both sides.  Do this once when cookies are hot, once when cool.)  Yield:  about 40 cookies

Today’s post is for week 8 of 12 Weeks of Christmas Treats, hosted by Brenda Thompson.  Her blog is Meal Planning Magic. 

Be sure and check out all of the fabulous treats the other participants came up with this week.  And, if you would like to join the hop and add your own Christmas treat recipes, just contact Brenda for details. 

PILLSBURY’S SWEDISH TEA CAKES, ADAPTED

If you’re looking for the best recipe for these delicate cookies (aka butter balls, Mexican wedding cakes and Russian tea cakes), look no further.   I always thought the best version would have a higher ratio of nuts, but Pillsbury uses fewer nuts in their recipe, producing a more tender cookie.  They also use a higher ratio of vanilla.

I made 3/4 of the full recipe, but used the full amount of flavoring, subbing vanilla  powder for the vanilla extract.  Then I added 1 tsp. of rum (not extract).  Instead of mixing the dough with an electric mixer, I just threw everything into the work bowl of my Cuisinart – so simple and quick.  The flavor and texture of this cookie is outstanding.

Pillsbury’s Swedish Tea Cakes, Adapted Rating:  10 out of 10 Click for PRINTABLE PAGE

INGREDIENTS: 1/4 cup + 2 Tbsp. confectioner’s sugar 1-1/2 sticks (3/4 cup) butter, softened 2 tsp. vanilla powder 1-1/2 cups unbleached all-purpose flour 3/4 cup toasted walnuts 1/4 tsp. fine sea salt 1 tsp. rum (not extract) In work bowl of food processor, combine all ingredients.  Pulse till dough forms and walnuts are finely chopped.  Shape into 1” balls.  Place 1” apart on ungreased cookie sheets.  Bake at 325F for 15-20 minutes, or till set but not brown.  Immediately remove from cookie sheets.  Cool slightly, roll in powdered sugar.  Cool completely; roll again in powdered sugar.  Yield:  about 33 cookies

VANILLA-VANILLA BEAN BUTTER BALLS

I just purchased vanilla beans and vanilla powder to make a prize-winning apple pie (post will follow at a later date), and now, of course, I must use them. I made several batches of my own vanilla extract (I’ll be posting how to do that with the results, later) and I also made my own vanilla powder (another post to come). But I still have vanilla beans left. This cookie, from a very old recipe, is a classic fave of just about everyone I know. I used some vanilla, but also used part of a vanilla bean. I mixed some vanilla powder with the confectioner’s sugar that the cookies got rolled in after they baked. I won’t say they taste dramatically different from any other butter ball, but they are good. If you don’t have beans and powder to use up, just use vanilla extract in the cookie and leave the powder out of the final rolling. They’ll be delicious.

Using confectioner’s sugar in the cookie makes it more tender. You can put regular sugar in the food processor and grind it more finely, but confectioner’s sugar also has cornstarch in it. I’ve made butter balls both ways; and, frankly, no matter how you make them they melt in your mouth and are amazing. I could eat these all day long, but thankfully, I gave them all away so they won’t tempt me.

Vanilla-Vanilla Bean Butter Balls Rating: 10 out of 10 PRINTABLE RECIPE

INGREDIENTS: 1/2 cup (1 stick) unsalted butter 1/2 cup toasted walnuts or pecans 1-1/8 cups all-purpose flour 1/4 cup confectioner’s sugar 1/2 vanilla bean, scraped (put the scraped pod in your sugar jar, or make vanilla powder) 1/8 tsp. sea salt 1 tsp. vanilla extract Confectioner’s Sugar Coating: 1/2 cup 10X sugar + 1/2 tsp. vanilla powder Heat oven to 350F. Place all ingredients in the work bowl of a food processor. Pulse till mixture forms a dough (about 1 minute or so), scraping sides + bottom as needed. Turn mixture out onto lightly floured board and roll slightly rounded teaspoons of dough into balls. Place balls, 1” apart, on ungreased cookie sheet. Bake 11-13 minutes, till set but not browned. (The undersides should be lightly browned, and tops should start to crack.) Transfer carefully to wire rack. Place coating ingredients in resealable sandwich bag; seal; shake well to distribute vanilla powder. Carefully toss hot cookies, two at a time, in coating and place back on rack to finish cooling. When completely cool, repeat process for a second coating. Butter balls made with confectioner’s sugar will be more fragile, so handle them very lovingly or you will have cookie pieces instead of cookies. Yield: 24-25