Saturday, December 3, 2016

23 Days Of Holiday Cookies

Now another favorite for the holiday is Eggnog.  So rich and the calories are very high. Here is a cookie that has the flavor without the calories.
I will also share a recipe for Eggnog Fudge later today, that is really out of the world! Just like a class of eggnog! Be sure to come back after 5 pm to view the bonus recipe.

 Crescent Moon Eggnog Cookies.

 Preheat Oven to 325 Fahrenheit ( or 300 F for convection)

you will need :
1 cup soften butter
1/2 cup sifted Powdered Sugar
1/2 teaspoon Kosher Salt ( less sodium in this salt)
1/2 teaspoon Imitation Rum Extract
1 teaspoon Pure Vanilla Bean Paste (  can get it at the market, we have Wegmans, they carry it)
2 cups Unbleached All Purpose Flour
1 cup Almond Flour ( also at the market in the specialty section)
1 teaspoon Baking Soda.

1. Mix the flours and baking soda together, set aside.
2. Cream butter at medium speed  setting of mixer.( kitchen Aid  setting #5), beat for 5 minutes til fluffy. Gradually add powdered sugar, a spoonful at a time. Beat well after each addition. you might have to stop and scrape down the sides. Once all the sugar is in Beat for 4 minutes. It will be fluffy and light in color.  Add the,salt, rum extract and the vanilla bean paste, continue beating for 2 minutes.
3. with mixer on Medium low ( #4 on Kitchen Aid) add flour mixture slowly 1/2 cup at a time mix well between additions. Once all the flour is in beat on Medium( #5) until it comes together and is coming away from the sides. this should take about 2 to 3 minutes.
4.   take about a tablespoon of dough and rolls it into a 1" ball than shape into a crescent moon. place on Parchment Paper lined Cookie sheet. place about 2" apart, flatten the top a little.
5. cook in a 325 Fahrenheit oven  for 15-18 minutes ( or a 300 F. Convection oven for 15-18 minutes). they will not brown much but will be set and light color.( a little darker then it was raw. see photo.)
allow to cool for 5 minutes on cookie sheet ( this is so they will firm up.). drizzle with the Eggnog Glaze.

To make Eggnog Glaze:

Combine 3/4 cup sifted powdered sugar and 1+1/2 tablespoon of Low Fat Eggnog and 1/4 teaspoon  Rum extract. mix until creamy and drizzle over the crescents using a small spoon. Sprinkle tops with freshly grated nutmeg.

Move to cooling rack, store in a tin , can be frozen. Thaw before serving.

Recipe copyright 2016 by "Auntie E Cookbook/EM Dubros"

Friday, December 2, 2016

23 Days of Holiday Cookies

 My Dad and love Fruitcake at Christmas time. I created a fruitcake Cookie. Dad being a diabetic it's hard for him to have the traditional cake. This cookie recipe allow him to have the taste with out the high sugar content.  Recipe was inspired by my trip to New Orleans. Love it there. I almost name it Bourbon Street Fruitcake Cookies. This is one that you start on one day, cook on the second day and  do not eat for a lest one week,If you can wait! Of course you will have to test it out of the oven. however the longer you let it sit and better it is. Just like a real fruitcake!

December 2nd:
Caramel Bourbon Fruitcake Cookies.

 Step One:
16 oz of Fruitcake mix (I used Sunripe Fruit products), purchased from Walmart. and I use a scale to be sure of the ounces.
10 oz of chopped dates (I used real dates and chopped them myself,the packaged has sugar added it them)
1/3 cup of Bourbon Caramel Syrup From Torni
2 Tablespoons ( 1/8 cup) of Honey Kentucky Bourbon (I used Jim Bean)
*Now mix these four ingredients together and cover and set a room temp for at least 24 hours.

Preheat oven to 375 degrees Fahrenheit
  Step Two:
 1 cup Butter, softened
3/4 cup sugar
2 large eggs.

* Beat the Butter til fluffy at Medium speed for 4 minutes. gradually add Sugar continue to beat for 5 minutes at Medium speed (that is at #5 on the kitchen aid mixer)
add eggs one at a time beat for one minutes at medium speed then add the second egg beat  two minutes more
 the batter will be light lemon color and fluffy.

Step Three:
12.5oz (355gms) of Pecans, chop them into pieces.
The  fruit from Step One

*Add these to the  egg and butter batter, mix for about 2 minutes.

Step Four:
 2+1/2 cups (349 gm) unbleached All Purpose flour
1 teaspoon Baking Soda
1/2 teaspoon Kosher salt (it  has less sodium than table or sea salts)
1 Teaspoon Ground Cinnamon ( I use Saigon cinnamon it has a richer taste)
sift all these ingredients together.

 * add this to the fruit mixture, folding in ( kitchen aide Mixer setting # 1)  for about 2 minutes, til well Incorporated.

Line cookie sheet with parchment paper. drop by teaspoon ( I use a small scoop) 
bake  at 375for 10-15 minutes, till browned on the top
Store in a tin lined with waxed paper on bottom and in between cookies layers.

**If you want to make the larger cookie as pictured on your Rightside, Cook in a 375 F for 20-25 minutes. I used a convection oven and found they cook better.  for the convection oven  decrease temp to 350. ( some oven do the conversion for you)
Recipe copyright 2016 by "Auntie E Cookbook/EM Dubros"

23 Days of Holiday Cookies.

Starting December 1st each day I will post a cookie recipe that I make. Now these are not all reduce calorie, after all it is Holiday season. However I will use wholesome products, Healthier than those Store bought ones.  Promised to be  very flavorful!

 Dec 1st:  
Almond Christmas Bells.

2/3 cup softened Butter
3/4 cup Sugar
1 Large Egg beaten
2 Tablespoons chopped candied Orange Peel ( I used Paradise, INC brand), minced it finely
1 teaspoon Pure Almond Extract
1/2 teaspoon Pure Vanilla Extract
2 cups Unbleached All Purpose Flour
1+ 1/2 teaspoon baking Power
30 Maraschino Cherries cut in half.

Beat the softened butter til creamy, Gradually add Sugar, Beat til fluffy ( about 2 minutes  on Medium) be sure to stop and scrape down sides and bottom.
 add the beaten egg , orange peel, and extracts. Blend well on Medium speed. about 2 minutes.

combined Flour and Baking Powder stir together. Gradually add to buttered mixture with mixer on Medium low ( about 3 on the kitchen aid mixer) blender until all ingredients are smooth, this takes about 4 minutes.

Now refrigerate mixture for  30 minutes.
take out of refrigerator and divided on half. roll one of the  half into a 8 inch long roll.  wrap in wax paper, do the same with the other half. put both halves in a  large baggie. Refrigerate for 8 hours or overnight.

In the morning heat oven to 350 degree Fahrenheit.
Cut cherries in half and place in a bowl ( making it easier to put on the dough slices)
 take out the cookie rolls. unwrap and place on the sill pad or cutting board ( you can use the wax paper as a cutting surface). Cut into 1/4 inch slices.  Put a halved cherry in the low half and pinch the top to make a bell shape over the cherry. place on  Parchment lined cooking sheet about 1 inch apart.

Place in preheated oven for 10 to 14 minutes. checking at the 10 and 12 minutes. They will not brown on top, but bottom edges  and bottoms will.  take out when the bottom sides are just lightly browned. These will continue to cook  after taking out of oven. let cool on sheet for 4 minutes and transfer to rack.

make about 5 dozen.
Recipe copyright 2016 by "Auntie E Cookbook/EM Dubros"