* Exported from MasterCook Mac *
Christmas Cookie Bonanza Part 4
Recipe By : Jason McDonald <
[email protected]>
Serving Size : 42 Preparation Time :0:00
Categories : Cookies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Chocolate-Dipped Peanut-Brittle Fingers:
1 Recipe Basic cookie mix
2 lg Egg yolks
1 tb Water
Topping:
1/2 c Light-brown sugar -- packed
1/3 c Dark corn syrup
1/4 c Butter
1/4 c Heavy cream
2 c Unsalted dry roasted peanuts --
- finely chopped
12 oz Semisweet chocolate
3 tb Vegetable shortening
Lemon Linzer Cookies:
1 Recipe basic cookie mix
1 lg Egg
1 ts Lemon zest -- grated
1 ts Fresh lemon juice
1/2 c Seedless raspberry jam
Confectioners' sugar --
- for dusting
Chocolate-Dipped Peanut-Brittle Fingers:
Preheat oven to 350°F. Grease 15-1/2 x 10-1/2 x 1" 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 minutes 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 minutes 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 3rds. 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.
Yield: 42 Cookies
Lemon Linzer Cookies:
Preheat oven to 350°F. 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 1/2 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 minutes or until cookies are golden; transfer to wire rack to
cool completely.
With 1 ts 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.
Yield: 24 Cookies
Posted by: Theresa Merkling
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