First Day of My Cookie/Candy Marathon (Chilled Doughs) |
|
 |
Prep Time: 120 Minutes Cook Time: 120 Minutes |
Ready In: 240 Minutes Servings: 15 |
|
I've been doing my cookie/candy marathon for years. I prepare my chilled doughs the first day then work on items that require no baking on the second day. On the third day, I bake everything. When I have everything prepared and the plates of finished cookies and candies are sitting on my dining room table, I take my containers and go around the table filling each container with an assortment of each item. Prep time and cook time are very rough estimates. As far as servings, I make a LOT but I don't have the quantity for each recipe on my preparation sheets. I usually prepare 12 to 15 gift boxes from the assortment and then keep the rest for me! Ingredients:
2 cups sugar |
1/2 cup oil |
4 ounces unsweetened chocolate, melted |
4 eggs |
2 teaspoons vanilla |
2 cups all-purpose flour |
2 teaspoons baking powder |
1/2 teaspoon salt |
powdered sugar |
1 cup softened butter or 1 cup margarine |
1 teaspoon vanilla |
2 cups all-purpose flour |
1/2 teaspoon salt |
1 cup oatmeal |
1 (8 ounce) package softened cream cheese |
1 (8 ounce) jar apricot preserves |
1 cup butter or 1 cup margarine |
1/4 cup powdered sugar, plus |
2 tablespoons powdered sugar |
2 cups all-purpose flour |
2 teaspoons cold water |
2 teaspoons vanilla |
2 cups finely chopped pecans |
powdered sugar |
2 cups all-purpose flour |
2 (3 ounce) packages softened cream cheese |
1/2 cup butter, plus |
6 tablespoons butter |
1 1/2 cups light brown sugar |
1 1/2 cups chopped pecans |
2 eggs |
2 tablespoons butter |
2 teaspoons vanilla |
1 dash salt |
Directions:
1. Chocolate Snowflake Cookies: Combine sugar, oil and melted chocolate and beat until blended. Add eggs and vanilla.
2. Combine together: flour, baking powder and salt. Add dry ingredients to creamed mixture. Wrap in plastic wrap and refrigerate a minimum of 2 hours.
3. To bake, shape into 1-inch balls and roll in powdered sugar. Place the balls 2 inches apart on a lightly greased baking sheet. Bake at 350 for 10-12 minutes.
4. Cream Cheese Frills: Combine butter and vanilla. Add flour, salt and oats and mix well. Add cream cheese and mix until smooth. Wrap in plastic wrap and chill a minimum of 2 hours.
5. To bake, roll dough out on a lightly floured board to 1/4-inch thickness. Cut into 3-inch circles using a cookie or biscuit cutter. Spoon about 1/2 teaspoon apricot preserves into the center of each circle. Using your finger, slightly moisten the edge of the circle. Fold over and press edges to seal. Bake at 425 on an ungreased baking sheet for 10 to 12 minutes.
6. Crescents: Cream butter. Gradually add powdered sugar, beating well. Gradually add flour mixing well. Add water and vanilla. Stir in chopped pecans. Chill dough a minimum of 2 hours.
7. To bake: Break of dough by heaping teaspoonfuls and shape into 2-inch crescent shapes. Place cookies on a lightly greased cookie sheet. Bake at 325 for 17 to 18 minutes. Dust with powdered sugar after cooling.
8. Pecan Tassies: Combine flour, cream cheese and 1/2 plus 6 T butter, cutting cream cheese and butter into flour. Wrap in plastic wrap and chill a minimum of two hours.
9. To bake, break off pieces of dough and press into miniature tart pans.
10. Filling: Combine light brown sugar, chopped pecans, eggs, 2 T butter, vanilla and salt, mixing well. Fill tart shells 3/4 full. Bake at 350 for 20 minutes.
|
|