23 Days of Holiday Cookies- Fig Nuggets

These are Italian style cookies. If you love Fig Newtons you will love this recipes. Like all of the recipes in this series, these cookies are easy to make. This is a roll out and fold cookie. With the cookies I use a pastry towel and use Powder sugar as a dusting, instead of flour. It is how to keep the cookies from sticking and does not add toughness as adding more flour would do. I also uses a food processor like the Kitchen Aid Processor. I  really like the kitchen gagets we have today, it makes holiday cookies easier and faster to make. Most of the time I can cook three cookies sheets at once and be done in about one hour.  Be sure to read through the recipe first. So, you will have every thing you need ready. The key to this cookie is working fast so that the cookies are tender. The butter needs to stay cold.  so the less touching is important.Now Lets Bake some cookies!

Preheat the Oven to 350°F

Fig Nuggets

For the dough:

2 + 3/4 cups Unbleached  All Purpose Flour
1 + 1/2 cups Powdered Sugar.
1/4 teaspoon table Salt
1 Tablespoon Baking Powder
 Put these ingredients in the Processor and pulse til mixed about 4 to5 pulses.

 Now add 6 Tablespoons (cut in tablespoons or small sizes) of  Cold Unsalted Butter  Now pulse the processor until it is mixed into the flour, resembles small peas.
Add 2 large eggs and 2 teaspoon Vanilla Extract and 1 Tablespoon cold Water. now process until dough is soft, this doesn't take long. You will finish kneading it on the pastry towel.

turn dough out on lightly sugared Pastry Towel and knead about three times. dived into three pieces and cover and let rest.

Now make the filling. Into a clean food processor put the following:

12 ounces Figs ( cut of the stem ends)
1/4 cup slivered Almonds
3 Tablespoons Apricot Jam
2 Tablespoons full pulp Orange Juice

Process until minced and in a paste constancy. set aside. divide the filling into three ( you can eyeball this as you put it on the rolled dough.)

Back to the dough. Roll one of the dough pieces into a  strip 2 inches wide and 1/4 inch thick. place  the Fig paste in the center of the strip .fold  dough over the filling and seal edges.
 cut into bite size pieces ( about  1/2 inch). Put on Parchment Paper lined cookie sheets about 1/2 inch apart ( this do not spread out, you can put them close but leave room for browning)

Bake for 15-18  minutes or until lightly brown.  Still white with a hint of color.
Cool completely on wired rack. Store in a tin when cool.

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

23 Days Holiday Cookies: Pfeffernusse

These are German cookies. I really love the Holiday cookies from Germany. Not so Sweet but a bit spicy.
I use a German flour base wafer ( German Back-Oblaten) on the bottom of the cookie.  They come in all sizes, I use the 3.5 inch ones.You do not have to have them. However I like to make them as Authentic as possible


Pfeffernuse

3/4 Cup Molasses
3/4 cup Black Forest Honey
3/4 Shortening
4 cups flour
1 teaspoon Baking Soda
1 teaspoon salt
1 teaspoon  Ground Allspice
1 teaspoon Mace
1/2 Black Pepper
1/4 teaspoon anise seeds, crushed
1 Large Egg, beaten

Combined Molasses and Honey in a saucepan,medium size.  cook on Low heat  stirring until heated, add the shortening. continue stirring until melted. remove from heat and cool to room temp.

Combine Dry ingredients; flour and Baking soda and next 5 spices  stir together well set aside

Now add the beaten egg to the room temp  Molasses mixture, and stir until blended.
 Pour into the flour mixture. stir just enough to blend it , let sit for 15 minutes.

shape into 1 in balls and put on a wafer disk ( if you a using them.
Place on the cookie sheet ( parchment lined ) or lightly greased. place 2inch apart.

Bake at 350°F 10 minutes. remove from cookie sheet and dip in sugar Glaze or Powdered sugar. cool on wired Rack. Store in cookie tin.

The Glaze:
Now to make the Glaze, allow the cookies to completely cool, I do the glaze the next day. 

1 cup powdered sugar, 1 tsp lemon extract and 1 and 3/4 Tablespoon and water.

put the sugar in small bowl,
measure the 1 tsp lemon extract out and put it into a Tablespoon measuring spoon, add water to fill up the Tablespoon.Pour into the sugar,  then add another Tablespoon of water.  stir with wire whisk until smooth.
Dip cookies into glaze til covered top and bottom, let sugar glaze dip off over bowl as much as possible, Put on a drying rack and continue til all cookies are coated.

I have to make one more batch of glaze to complete. It is best to make the glaze in two cause it dries fast.

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

23 Days of Holiday Cookies: Lemon Ginger Cookies

December 7th

This recipe is from 1900's. It was in one of my Grandmothers' Cookbook. I stayed true to the recipe due to they are so good. It is a roll and cut out Cookie. I might add a lemon drizzle on top. They do not use much sugar but candied Ginger adds more sweetness.

LEMON GINGER COOKIES

3/4 Cup Softened  Unsalted Butter
1/2 Cup Granulated Sugar
1 Egg Beaten
2 teaspoon lemon rind, grated
1 tablespoon fresh Lemon juice
1/3 cup finely chopped Candied Ginger
3 Cups ( 422 gm) Unbleached All Purpose Flour
1 Teaspoon Baking Powder
1/4 teaspoon Kosher Salt.

Cream butter for 3 minutes, then add sugar and beat on medium speed  ( Kitchen Aid #4) for 10 minutes. Scraping sides down , I use a special paddle that does it for me. (the Kitchen Aid Scraper Bowl Attachment). The  butter mixture should be light and fluffy.

 Add the egg, rind, ginger and continue to mix on medium for 2 more minutes.

Mix the flour, Baking Powder and Salt together and stir.
Add to butter  mixture 1 cup  at a time. Beat on low setting (#2), add the lemon juice after the first  cup of flour. Beat at low until all the flour is mixed in. then turn on Medium speed (#4) again and beat until the mixture forms a ball (all the sides and bottom will come together to form a ball).

Divide into 2 pieces and wrap each piece in wax paper . Put in refrigerator for about 1 hour.
Preheat Oven to 425°F.
Bring out  one at a time and roll out to 1/8" and cut with cookies shapes of your choice. [ I use a Pastry cloth ( see link below)  and sprinkle a little sugar on it instead of flour. So not to add flour to the dough, that will cause the cookie to be tough]

Place on Parchment lined cookie sheets ( or lightly greased sheets) 2 inch apart.
Bake at 425°F for 6 to 8 minutes( 400°F for convection oven ). Until lightly browned.
remove from sheets and cool on cooling rack.

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

Infomation on Pastry clothes

Holiday extra's: Cheese Spreads.

 A party doesn't seem right without a Cheese Spread. As a Child and Living in Upstate New York, I loved Sharp Cheddar. It must be my taste buds. As early as I can remember I liked strong tastes. Port Wine Spread and Cheddar's were my favorites. I really never like the balls rolled in the nuts, Just the spread thank you. This recipe was created with that thought in mind. Need a sharp Cheese taste.

Sharp New York Cheddar Cheese Spread

8 oz of cream cheese
16 oz New York Cheddar Cheese
1/8 cup (2 tablespoon) of minced sweet onion
1 teaspoon minced garlic.
2 teaspoons Reduced Sodium Worcestershire Sauce
about 1/8 teaspoon (6 drops) of Tabasco Pepper sauce

 In a food Processor, chop the Cheddar til small bits. I use the pulse button.

In a mixer add the  Cream cheese, onion,garlic, Worcestershire Sauce and Pepper sauce. mix well. Add the cheese and mix on medium high until creamy. There might be some cheese bits still insight, that is okay. Just mix until it is mostly creamy.

transfer to a crock or small serving bowl. Refrigerate until you  serve it. allow to set out about 5 minutes before serving. Enjoy.

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

 
 

23 Days of Holiday Cookies: Almond Snaps

  December 6th

  In  1992 I entered a cookie contest with Southern Living Cooking Magazine. This Cookies won the right to be Published in their Holiday Cookie December 1992 magazine. It then was published in their  Christmas with Southern Living 1992 Annual Cook Book. 
I created it because I love the taste of Almonds.  I make  this at Christmas time each year. This year I improved the taste to  be more almond favored.  Adding a butter flavor for a richer taste and A little almond extract to boast the flavor.

Measurements  are listed in cups and grams. For perfect cookies each time use the grams. Because the eye/ hand and measurements cup can vary ( depending on where a cups are made). In baking a little more/less of one thing can make the cookie tough and dry, or wet and take longer to cook. I would suggest asking for a kitchen scale as a Christmas gift this year. You will love using it and find it a great addition to your kitchen.
The cookie has always been a hit. I look forward to making it each year!

Almond Snaps
1/2 cup (95 gm) shortening
1/2 cup (138gm) Almond paste
1/2 cup (104 gm) Sugar
1/2 cup (81 gm)Firmly Packed Light Brown Sugar
1 large egg
2 tablespoon Milk
1/2 teaspoon Pure vanilla extract
1/4 teaspoon pure Almond Extract
1/4 Butter flavored  Extract
1 3/4 ( 249 gm) cup All-purpose flour
1 teaspoon baking soda
1/2 teaspoon Salt
1/4 cup Sugar

Beat shortening and almond paste at medium speed with an electric mixer. Add 1/2 cup sugar and the next 4 ingredients, beating well. Combine Flour,Soda, and Salt: Gradually add to shortening mixture, mix on low first once the flour is incorporated turn to medium. Beat until forms a ball, about 1 to 2 minutes. Be careful not to over beat. When it comes from the sides and forms a ball it is ready.

Roll into 1-inch balls; Roll in 1/4 cup of sugar, and place 2-inch apart on Parchment lined (or lightly grease) cookie sheets
Bake at 375° Fahrenheit for 12 minutes. They will be lightly browned on top but still soft. be careful not to over bake. Cool about 2 minutes on cookie sheets. Remove to wire racks to cool.
(We have a hard time letting them cool! They get eaten warm in our home).

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

23 Days of Christmas Cookies: Mint Chocolate Wafers

December 5th

 

My Husband wanted a chocolate mint cookie. So that is the pick for today. While living in Germany I took several cooking classes. One of them was Cookies from The Netherlands.There was a chocolate cookie called Chocolade Koekjes ( chocolate cookies). It is a great tasting cookie more of a wafer like. I adapted it to be lactate free and added a mint flavor.  I used a Torani syrup, Chocolate Mint.  I also measure the flour due to is it important to have the right amount for this recipe, or the cookie can be dry if you add too much flour.  The flour needs to be sifted before you measure it if you are using the cup measurement.

Mint Chocolate Wafer

1/2 cup Crisco Shortening
1/8 cup ( 2 tablespoons) Torani Chocolate Mint Syrup
1/2 granulated Sugar
1/2 teaspoon Peppermint Extract.
1 Large Egg
1 Tablespoon of Heavy Cream
200 grams unbleached All Purpose Flour.( or 1+3/4 Cup  Sifted flour, you must sift it before measuring it)
3 Tablespoon Dark 100% Cocoa. ( I use Hershey Special Dark )
1 teaspoon Baking Powder
1/4 Teaspoon of Kosher Salt (it has less sodium)

Cream the shortening, syrup, sugar, and extract together for 2 minutes on Medium ( #5 on Kitchen Aid Mixer), scraping down sides and bottom after 1 minute. Add the Egg and cream for an additional 3 minutes, it will be fluffy.

Combine Flour, salt, cocoa, Baking Powder together and stir well.

Turn the mixer to  fold ( #2 on the Kitchen Aid) add flour 1/4 cup at a time mix well after each addition. When all the flour is folded in, turn the mixer to medium and beat 1 minute till it come together. ( this is not a dry mixture but it will hold it's shape).

Turn out on a piece of wax paper and roll into a 10 inch log, wrap in wax paper and refrigerate over night ( 8 hours).

In the morning Preheat Oven to 350° F. ( 325°F for convection oven) Prepared cookie sheets, line them with  Parchment paper  ( or you can lightly grease the sheets.) Take log out of refrigerator and open the wax paper, cut slices 1/4 inch thick. place 2 inches apart on cook sheet. Bake for 10 minutes. cool on sheets for 5 minutes and transfer to cooling rack. Cool Completely before storing.

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

23 Days of Hoilday Cookies: Orange Anise Cookies.

December 4th

Love the smell of Oranges and Anise simmering in a pot of water on the stove. It is the smell of the season that draws folks to that holidays. Days of Old homes would put these two fragrances together in very many ways. I thought I would great a cookie that would being that same feeling of a Victorian Christmas.

Orange Anise  Cookies

I used a Orange Oil  made for cooking in this recipe. However you can substitute it with orange extract.I find the oil gives a more natural flavor. I put a link for you, it is a safe place to get it. Not all Oils are certified for use in cooking. Be sure you purchase a  quality and food safe product.


1 cup Crisco Shortening
1/2 cup of  Sugar
1/2 cup Dark Brown Sugar.firmly packed.
1+1/2 teaspoon Ground anise (1 ground my own from the Star Anise)
1 teaspoon Vanilla Bean Paste
1/2  teaspoon Vanilla Extract
1 Tablespoon Orange Oil ( or 1 teaspoon Orange Extract)
3 Tablespoon Heavy Cream.
1 large egg
3 cups Unbleached All Purpose Flour
1/2  teaspoon Baking soda
1/2 teaspoon Salt


Cream shortening in mixer,  add sugars, Anise, Vanillas, Orange oil (or extract) and beat at medium for 5 minutes  add the egg and cream and continue to beat for 3 to 4  minutes, Should be fluffy at this  point.

Combine the flour,salt and baking soda . Stir together. Turn mixer speed to low ,slowly add to the Cream mixture. continue adding  until all the flour is added. turn mixer to medium low for about 1 minute or until dough forms a ball.

Line your cookies sheets with parchment paper. Take a Tablespoon of dough and roll it into a ball. place on cookie sheets about 2 inch apart. Slightly flatten out. you can use a  cooking cutter to make a small indent on the top ( I used a star).

Cook in a preheated  375°F oven ( convection 350°F) for 15-18 minutes. Cool on sheets and transfer to rack or tin.

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



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Bonus Recipe: Eggnog Fudge

This bonus Holiday Recipe has become one of our favorite Fudge. Prefect for Santa, he will love it! A change from all those cookies. Of course Eggnog is his favorite ( I would Know, we are Good Friends, my family has worked with Santa for Years)  Enjoy!!

Holiday Eggnog Fudge

 1 cup regular sugar 

 3/4 cup Low fat Eggnog

 1/2 cup Butter.

 2 Teaspoon Vanilla Extract

 1/2 teaspoon Fresh grated Nutmeg 

 12 ounces of White Chocolate Chips

 7 ounces of Marshmallow Creme

Line a  9 inch square pan with foil, butter the foil well. set aside.

In a  3 qt stainless steel pan combine the Sugar, Eggnog and Butter over Medium High (#7) Bring to a boil. Stirring frequently while boiling, bring mixture temp to 234°F, Once it reaches the temp, remove for heat. stir in White Chocolate until melted.

All of this is done fast:  sir in Marshmallow creme, vanilla and about 1/2 teaspoon grated nutmeg. stir well, it should be thick. Now put into prepared Dish, smooth top, you can sprinkle with some more nutmeg if desired.

Let cool to room temp and then refrigerate over night.

In morning cut into squares if desired.

Store in the refrigerate, this can be frozen in an airtight container.

the cookies are My Eggnog cookies. posted Dec 3rd.

23 Days Of Holiday Cookies: Eggnog 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"

23 Days of Holiday Cookies: Bourbon fruitcake 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: Almond Christmas Bells

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"