Ingredients
1 recipe basic cookie mix
2 large egg yolks
1 tbsp water
1 topping
1/2 cup packed light-brown sugar
1/3 cup dark corn syrup
1/4 cup butter
1/4 cup heavy cream
2 cup unsalted finely chopped dry-roasted, peanuts
12 oz semisweet chocolate
3 tbsp vegetable shortening
Directions
CHOCOLATE-DIPPED PEANUT-BRITTLE FINGERS
Preheat oven to 350F. Grease 15 1/2x10 1/2x1" 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 min 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
min 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 thirds. 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.
Makes 42 cookies.
LEMON LINZER COOKIES
1 recipe basic cookie mix 1 lg egg 1 tsp grated lemon zest (colored
part of peel) 1 tsp fresh lemon juice
1/2 c seedless raspberry jam
Confectioners' sugar for dusting
Preheat oven to 350F. 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 one half 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 min
or until cookies are golden; transfer to wire rack to cool completely.
With 1 tsp 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.
Makes 2 dozen cookies. Posted by Theresa Merkling.
Servings: 42 servings
Christmas Cookie Bonanza Part 4 Recipe brought to you by Recipe Ideas
Categories: Christmas; Cookie; Holiday
The History of Recipes
It is quite possible to track the history of recipes far back into the distant past, at least as far back into history as the Egyptians, and possibly even further. However, these, ancient records were just very basic pictorial, hieroglyphic or cunieform instructions for meal preparation.
Fascinatingly, the oldest recipe found, according to experts are some clay tablets in ancient Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `blissful`. As our culinary historical trip moves on a few more years we find two recipe books dating from the fourteenth century : a recipe book titled `Forme of Cury`, and another entitled `Curye on Inglish`. Although the titles sound familiar, these are not about the curry that we all know today, but instead recipes for the types of meals prepared for the rich. In the fifteenth century, people returning from the crusades brought back many foods, spices and herbs from the East, including spices like parsley, basil and rosemary. The introduction of these new herbs and spices prompted a torrent in manuscripts on food, the majority of which are now in private libraries. Over the following few hundred years, the powerful and wealthy competed to offer the most exotic banquets, and as a result the best chefs and their collection of recipes became highly prized. Even so, it wasn`t until the nineteenth century that formal cookery and cookery books became popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, spent years to assembling, verifying, and writing down recipes for their fellow cooks to enjoy. By the arrival of the 20th century, cookbooks are in great demand, due to increased literacy, people having increased spare time and disposable income. The introduction of television gave us TV cookery programs and the accompanying recipe books. Which brings us neatly to the present day and the internet revolution, permitting us all to access massive numbers of recipes like those on the site you are now reading. |
We hope you enjoy this Christmas Cookie Bonanza Part 4 recipe.
