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Important: Cookie Recipe Thread!
Seriously important! I need to start doing my holiday baking FAST. Aside from Nestle Toll House cookies (which I will probably eat every damn one), I need some good recipes to make for the kids.
I figure you guys in here represent the largest cross base of people that I know and would make a great worldwide sampling and maybe i could find something different for this year.
IF anybody has any great recipes......can you pass them on? This will be the first year I"ve had the energy to real bake away since treatment ended and I gotta get going!
I used to have this great lindser tart kind of cookie recipe and can't find it so I'm really in trouble.
Help!
HAPPY HOLIDAYS FROM THE SNOWY NORTHEAST!
HO HO HO! (No, not talking about me!)
deb
I figure you guys in here represent the largest cross base of people that I know and would make a great worldwide sampling and maybe i could find something different for this year.
IF anybody has any great recipes......can you pass them on? This will be the first year I"ve had the energy to real bake away since treatment ended and I gotta get going!
I used to have this great lindser tart kind of cookie recipe and can't find it so I'm really in trouble.
Help!
HAPPY HOLIDAYS FROM THE SNOWY NORTHEAST!
HO HO HO! (No, not talking about me!)
deb
Okay! It's yours! I pilched this from Ina, so it's fabbbb--bulous.
Pecan Squares
Crust:
1 1/4 pounds unsalted butter, room temperature
3/4 cup granulated sugar
3 extra-large eggs
3/4 teaspoon pure vanilla extract
4 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
Topping:
1 pound unsalted butter
1 cup good honey
3 cups light brown sugar, packed
1 teaspoon grated lemon zest
1 teaspoon grated orange zest
1/4 cup heavy cream
2 pounds pecans, coarsely chopped
Preheat the oven to 350 degrees F.
For the crust, beat the butter and granulated sugar in the bowl of an electric mixer fitted with a paddle attachment, until light, approximately 3 minutes. Add the eggs and the vanilla and mix well. Sift together the flour, baking powder, and salt. Mix the dry ingredients into the batter with the mixer on low speed until just combined. Press the dough evenly into an ungreased 18 by 12 by 1-inch baking sheet, making an edge around the outside. It will be very sticky; sprinkle the dough and your hands lightly with flour. Bake for 15 minutes, until the crust is set but not browned. Allow to cool.
For the topping, combine the butter, honey, brown sugar, and zests in a large, heavy-bottomed saucepan. Cook over low heat until the butter is melted, using a wooden spoon to stir. Raise the heat and boil for 3 minutes. Remove from the heat. Stir in the heavy cream and pecans. Pour over the crust, trying not to get the filling between the crust and the pan. Bake for 25 to 30 minutes, until the filling is set. Remove from the oven and allow to cool. Wrap in plastic wrap and refrigerate until cold. Cut into bars and serve.
I add this extra step and cut them into smaller pieces. Then I melt Ghirardelli Double Chocolate Dipping bars over a double boiler. Pop an end of each square in th warm chocoalte and place on waxed paper. I tin them after they are all cool. Enjoy!
Pecan Squares
Crust:
1 1/4 pounds unsalted butter, room temperature
3/4 cup granulated sugar
3 extra-large eggs
3/4 teaspoon pure vanilla extract
4 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
Topping:
1 pound unsalted butter
1 cup good honey
3 cups light brown sugar, packed
1 teaspoon grated lemon zest
1 teaspoon grated orange zest
1/4 cup heavy cream
2 pounds pecans, coarsely chopped
Preheat the oven to 350 degrees F.
For the crust, beat the butter and granulated sugar in the bowl of an electric mixer fitted with a paddle attachment, until light, approximately 3 minutes. Add the eggs and the vanilla and mix well. Sift together the flour, baking powder, and salt. Mix the dry ingredients into the batter with the mixer on low speed until just combined. Press the dough evenly into an ungreased 18 by 12 by 1-inch baking sheet, making an edge around the outside. It will be very sticky; sprinkle the dough and your hands lightly with flour. Bake for 15 minutes, until the crust is set but not browned. Allow to cool.
For the topping, combine the butter, honey, brown sugar, and zests in a large, heavy-bottomed saucepan. Cook over low heat until the butter is melted, using a wooden spoon to stir. Raise the heat and boil for 3 minutes. Remove from the heat. Stir in the heavy cream and pecans. Pour over the crust, trying not to get the filling between the crust and the pan. Bake for 25 to 30 minutes, until the filling is set. Remove from the oven and allow to cool. Wrap in plastic wrap and refrigerate until cold. Cut into bars and serve.
I add this extra step and cut them into smaller pieces. Then I melt Ghirardelli Double Chocolate Dipping bars over a double boiler. Pop an end of each square in th warm chocoalte and place on waxed paper. I tin them after they are all cool. Enjoy!
Cards! $hit, I KNEW I was forgetting something. I'll have to say it with cheesecake!
OMG...cheesecake.....I gotta get motivated to get busy in the kitchen if I want eat good this holiday. First, though-I'm gonna do the cards, lol!
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