Christmas Cookies

Yea, I'm still alive. Been sort of slack about blogging lately though. Works been hectic with the library renovation about to start. We closed on Sat and are now in the process of separating the books into two sections. We only have space for about 25% of our collection in our temporary library and we began the process today of deciding which items will be in that 25%. You can just imagine all the books on the shelves going, "Pick me! Pick me!" Deciding, then moving those books to the temporary library and the remaining 75% into storage will take about six weeks. One day down, five weeks and six days to go.

And while we were getting ready to close, I managed to make Christmas cookies in my new kitchen.....which Jim and I really, really love. I made good use of my new little baking corner and at one point had both my kitchen aid mixers in action. It was cool.

But now on to the cookies! First up are Egg Nog Cookies. (recipe at the end of post)This was a recipe I found a few years ago and just now got around to trying. If you like egg nog, you will not be disappointed with these cookies. The icing's even spiked!

Next up are Raspberry Nanaimo Bars. (recipe at the end of post)
I know most of you are probably asking, "What the heck is a Nanaimo Bar?" Well, I'll tell you. It's a delicious no bake bar cookie that was first made in the small town of Nanaimo, British Columbia, Canada. The original recipe does not use raspberry but after trying both versions, I think the raspberry one is by far the better version. Jim and I actually went to Nanaimo several years ago while on a cruise. It's a pretty place and we have talked about going back some day. But for now, we will have to settle for the Nanaimo Bar.

The third cookie recipe I made is a Date Pinwheel cookie. (recipe to be added later)
I asked Jim if there were any favorite cookies from his childhood that he'd like make and with little hesitation he said Date Pinwheels. And he even knew what cookbook to find them in, an old one that his mom used for years and gave to him when he left the nest. We still use it every now and then.

And lastly, my favorite cookie to make for Christmas, Italian Tricolors. (recipe at the end of post)
An almond cake-like cookie with apricot jam in between the layers covered in bittersweet chocolate. Moist, sweet and delish!

Eggnog Cookies with Rum Glaze
2 cups sugar
1 cup butter
1 cup purchased eggnog
1 teaspoon baking soda
½ teaspoon ground nutmeg*
5½ cups all-purpose flour
4 cups powdered sugar
5 to 6 tablespoons purchased eggnog
4 teaspoons dark rum or ¼ teaspoon rum extract
1 teaspoon ground nutmeg

In large bowl, beat sugar and butter at medium speed until creamy. Beat in 1 cup eggnog, baking soda and nutmeg until blended. Gradually beat in flour until well-blended. Cover and refrigerate 1 hour.

Heat oven to 350°F. On lightly floured surface, roll out dough 1/4 inch thick. Cut out with cookie cutters; place cookies on baking sheet. Bake 6 to 8 minutes or until lightly browned on bottom. Cool on wire racks.

Meanwhile, in medium bowl, whisk together all glaze ingredients until smooth. Spread glaze over cooled cookies.

*If desired, a combination of ground cinnamon, cloves and nutmeg can be used.
Makes about 8 dozen cookies


Italian Tri-Colors
1 tube or can (7 to 8 oz.) almond paste
1¼ cups butter (2½ sticks), softened
1 cup sugar
4 large eggs, separated
1 teaspoon almond extract
2 cups all-purpose flour
1/4 teaspoon salt
10-15 drops red food coloring
8-12 drops green food coloring
1 jar (12 oz.) apricot preserves, strained
4 squares (1 oz. each) semisweet chocolate, melted

Preheat oven to 350 degrees F. Grease three 15½" X 10½" jelly-roll pans; line pans with waxed paper, allowing waxed paper to extend over ends of pans. Grease and flour waxed paper.

In small bowl, with mixer at high speed, beat egg whites with ½ cup sugar until stiff peaks form; set aside.

In large bowl, with same beaters, and with mixer at medium speed, beat almond paste and remaining ½ cup sugar until well blended (there will be some small lumps of almond paste remaining). Reduce speed to medium-low; beat in margarine or butter until blended. Beat in egg yolks and almond extract until blended. Reduce speed to low; beat in flour and salt just until combined.

With rubber spatula, fold egg-white mixture into almond mixture, one-third at a time, until combined.

Remove one-third of batter (about 1½ rounded cups) from large bowl to small bowl. Remove half of remaining batter from large bowl to another small bowl. (You should have equal amounts of batter in each bowl.) Stir red food coloring into 1 bowl of batter until evenly blended. Repeat with green food coloring and another bowl of batter.

Spread white (uncolored) batter in 1 jelly-roll pan. With metal spatula (offset, if possible), spread batter as evenly as possible (layer will be about 1/8 inch thick). Repeat with red batter and another pan. Repeat with green batter and remaining pan.

Bake layers 10 to 13 minutes, rotating pans halfway through cooking time, until layers are just set. It is important to undercook this batter slightly to ensure moist cookie layers. (If you don't have enough oven space for 3 pans, you can bake 2 layers at once, and then bake the last layer separately.)

Let layers cool slightly in pans on wire racks, about 5 minutes. Invert layers onto racks, leaving waxed paper attached; cool completely.

When all 3 layers are cooled, remove waxed paper from green layer. Place green layer on serving tray or platter; spread with half of apricot preserves. Place white layer on top of green layer, waxed-paper side up; remove waxed paper. Spread with remaining apricot preserves. Place red layer on top of white layer; remove waxed paper.

With serrated knife, trim edges (about ¼ inch from each side). Spread melted chocolate on top of red layer (not on sides); refrigerate until chocolate is firm, at least 1 hour. If you like, after chocolate has set, cover and refrigerate stacked layers up to 3 days before cutting and serving.

To serve, cut stacked layers lengthwise into 4 strips. Cut each strip crosswise into 12 small rectangles. Store cookies in tightly covered container, with waxed paper between layers, in refrigerator.



Raspberry Nanaimo Bars
Bottom Layer:
1/4 cup (2 ounces) butter
1/4 cup sugar
1/3 cup cocoa powder
1/4 cup seedless raspberry puree*
1 egg, lightly beaten
2 cups graham cracker wafers
1/2 cup finely chopped almonds
1 cup coconut

Place the butter in a medium saucepan, and place it over medium heat until melted. Add the sugar, cocoa powder and raspberry puree and stir until smooth and well-combined. Add the egg and take the pan off the heat, stirring constantly to incorporate the egg. Once the mixture thickens, stir in the graham cracker crumbs, coconut, and nuts. Scrape the mixture into a 9x9 pan lined with aluminum foil, and firmly press it into an even layer.

Middle Layer:
1/4 cup (2 ounces) butter, room temperature
1/4 cup seedless raspberry puree*
3 tbsp instant vanilla pudding mix
2 cups powdered sugar

Cream the butter in a stand mixer. Add the puree, pudding mix, and powdered sugar and beat for several minutes until fluffy and light. Spread the raspberry cream over the bottom layer and refrigerate for 30 minutes.

Top Layer:
6 ounces semi-sweet chocolate chips
1 tbsp cream
1 tbsp seedless raspberry puree*
*To make seedless raspberry puree, blend fresh or defrosted frozen raspberries and pour them through a fine mesh strainer to remove the seeds. Or use a seedless raspberry jam.

Place the chocolate, cream, and puree in a small microwave-safe bowl. Microwave for 45 seconds and stir. If the chocolate is not fully melted, microwave for an additional 15 seconds and stir until melted. Pour the chocolate over the raspberry cream and smooth it into a thin, even layer. Place the bars in the refrigerator until the top layer is set, about 20 minutes.

Recipes from my previous posts

I'm not sure why I didn't include these to begin with but will try to do better in the future. Here are the recipes I used for the yummies I posted earlier.

Black and White Cookies
1 3/4 cups sugar
1 cup (2 sticks) butter, room temperature
4 large eggs
1 cup milk
1/2 teaspoon vanilla extract
1/4 teaspoon lemon extract
2 1/2 cups all-purpose flour
2 1/2 cups cake flour
1/2 teaspoon salt
1 teaspoon baking powder

Frosting:
4 cups Confectioners sugar
1/2 cup boiling water
1 ounce bitter or semi-sweet chocolate, chopped

Preheat oven to 375 degrees. Grease 2 baking sheets, set aside.
In a large bowl combine the sugar and butter, mix until fluffy. Add the eggs, milk, and extracts. Mix until smooth.
In another bowl, combine all the dry ingredients. Add slowly to the egg mixture. Stir well to combine.
Using a large soup spoon, drop spoonfuls of dough about 2 inches apart on the prepared cooking sheets. Bake about 20-25 minutes, or until the edges begin to brown. Place on cooling racks to completely cool.
To make the frosting: Place the Confectioners sugar in a large bowl. Gradually add the boiling water a little bit at a time until the mixture is thick and spreadable. Remove half of the mixture and place in bowl over simmering water. When the mixture is warm, add the chocolate and stir until melted and smooth. Remove from the heat. Brush the cookies with the white frosting on one half the chocolate on the other.


Cinnamon Raisin Bread (from Baking Bits)
1 package dry active yeast
2 1/4 cups warm water (about 105 degrees)
3 Tbsp. sugar
1 Tbsp. salt
2 Tbsp. butter
6-7 Cups all-purpose flour
1 Cup raisins
1/4 Cup sugar
1 Tbsp. cinnamon
2 Tbsp. water
2 Tbsp. melted butter

Dissolve yeast in 1/2 cup of the warm water and 1 Tbsp. of the sugar. Let stand for 5 minutes.
Stir in the remaining 1 3/4 cups warm water, 2 Tbsp. sugar, salt, butter and 3 1/2 cups flour. Beat until smooth. Mix in the raisins and enough remaining flour to make dough easy to handle.
Turn dough onto a lightly floured surface; knead until smooth and elastic, about 10 minutes. Place the dough in a greased bowl, turn to coat all over, then cover with a towel and let rise in a warm place until double in size (30-60 minutes).
Mix together 1/4 sugar and the cinnamon in a small bowl. Turn the dough out onto a lightly floured surface and divide in half. Roll each half into a 9X18" rectangle. Brush each with 1 Tbsp.. water then sprinkle with the cinnamon/sugar mixture. Roll dough from the short side and pinch seams shut (to keep the sugar mixture from leaking out). Place into prepared pans and brush the tops with the melted butter. Cover and let rise about 1 hour.
Preheat oven to 425 degrees. When dough finishes rising, bake for 25-30 minutes. Remove from the pan and place on baking rack to cool.



Mapo Tofu (modified from Land of Plenty cookbook)
1 pound firm tofu
4 green onions
1/2 canola oil
6 ounces ground beef or pork
2 1/2 Tbsp. Szechuan chili bean paste*
2 tsp. ground szechuan chiles (if you want to add more heat)
1 Cup chicken stock
1 tsp. sugar
2 tsp. soy sauce
4 Tbsp. corn starch mixed with 6 Tbsp, cold water
1/2 tsp. ground roasted szechuan peppercorns **

Cut the tofu into 1 inch cubes and steep in very hot (lightly salted) water for about 5 minutes. Drain and set aside.
Slice the green onions at a steep angle into 'horse ear" slices. Set aside.
Heat your wok or large saute pan (I use a saute pan) over high heat and the ground beef or pork. Stir fry until brown.
Turn the heat to medium, add the chili bean paste and stir fry for 30 seconds. Add ground chiles (if using) and stir fry for another 20-30 seconds. Pour in the chicken stock and tofu. Mix it gently so you don't break up the tofu. Combine sugar and soy sauce, add to pan. Stir gently to combine. Let simmer about 5 minutes.
Add the green onions. Gently stir in. Add the cornstarch a little at a time until the sauce thickens and clings to the tofu.
Pour into a large bowl, sprinkle with the szechuan peppercorns and serve.

* Use a bean paste that lists long beans or fava beans as the first ingredient. If you like your food insanely hot, you can use a bean paste that lists chiles as the first ingredient, but don't say I didn't warn ya. Read my post on Mapo Tofu in case you need a reminder.

** Szechuan peppercorns are not as much hot as they are numbing and add a distinct flavor to the dish. If you don't have a good Chinese market in your area, search the internet for places that sell them online. To use them, you'll want to take the required amount and place in a dry skillet over medium high heat. Roll them around just until they become fragrant. Remove from the heat and place them in a mortar and grind them up.




Pan Fried Dumplings (modified from Land of Plenty cookbook)
Dumpling wrappers: 1 1/4 cup all-purpose flour 1/4 tsp. salt 1/2 cup boiling water Filling: 1-inch piece of ginger
1 green onion, white part only
1/3 lb. ground pork
1/4 cup chicken stock
1 tsp. rice wine (or sake)
3/4 tsp. salt
1/2 tsp. sugar
6-8 twists of black pepper
1 1/2 tsp. sesame oil

Crush the ginger and green onion and soak in 1/4 cup cold water for about 5 minutes. Drain water into a cup and set aside. Discard ginger and green onion.
Place the pork in a bowl. Add the ginger scented water and mix well until it absorbs. Gradually add the chicken stock and mix well to help it absorb. The mixture will be very loose and moist. Add the rice wine, salt, sugar, pepper and sesame oil. Mix well.

Wrappers: Combine the flour and salt in a large bowl, making a well in the center. Add the boiling water and mix quickly with a pair of chopstick or the handle of a wooden spoon. When the mixture is cool enough to handle, transfer it to a lightly floured surface and knead into a smooth dough, about 5 minutes.
Break the dough into two or three pieces. Roll each one into a log about one inch thick. Cut teaspoon size pieces and set them aside (keep them covered so they don't dry out). Repeat with remaining dough.
Take each piece and flatten it. Roll it out into a circle about 2 inches in diameter. Place a generous teaspoonful of the filling into the center of the wrapper. Fold it gently in half and, starting at one end, press and seal the two sides together, making about 6 pleats as you go along. Set aside in a lightly floured surface until all the dumplings are assembled.

To cook the dumplings: Heat a heavy skillet or frying pan over medium heat. Pour enough oil in the bottom to coat the surface. When the oil is hot, arrange as many dumplings as you can in the skillet, leaving about 1/2 inch between each one. Sprinkle a little water over the dumplings, cover and let them cook for about 5 minutes. Remove the lid, drizzle them dumplings with a little oil, place the lid back on the skillet and cook an additional 2-3 minutes until the bottoms are nicely browned and crispy. To serve, remove them with a spatula and place on their sides on a plate. Serve with a little soy sauce for dipping.

Birthdays and Valentines (or how I decided to make Black and White Cookies)

Biscuit Boy had a birthday last Friday. Since it falls so close to Valentine's Day, going out to dinner, or buying him flowers or chocolate can be challenging. I hit Kingsbury Chocolate in Old Town Alexandria on Friday only to find them wiped out. Of the 25 varieties of truffles they carry, only three were left in display case (Cubano - made with tobacco which is supposed to make the chocolate taste darker, lavender Pistachio and Kir Royale). So I got two of each plus 6 chocolate dipped strawberries. I thought I'd give him the strawberries that night and save the truffles for Valentine's Day.

We met a few friends Friday night at Corduroy in DC. After a few drinks and some appetizers, Biscuit Boy and I headed to the dining room for a quiet romantic dinner for two. It was so good! He had black sea bass and I had veal cheeks (which absolutely melted in my mouth). After we got home, I gave him the chocolate dipped strawberries. There were no survivors.

Poor biscuit Boy had been flirting with a cold all of last week and over the weekend, it seemed to take the starch out of him. I really felt bad and wanted to do something for him. He didn't want chicken soup, the cure-all for colds. He didn't seem to want anything. But while looking through some cookbooks, I found something that I thought would cheer him up a little, Black and White Cookies.

Being a true Southerner, he didn't grow up on such delicacies. It wasn't until we went to NYC a few years ago to see the Westminster Kennel Club Dog Show that he tasted one. He was skeptical at first but once he took a bite, he knew why I throught they were so yummy. But try to find a Black and White anywhere outside the NYC area..... Good luck.

I happened across a recipe yesterday and made a batch. I nailed the white icing but had a little trouble with the chocolate. I think it was too thick but it tasted right. Before they were even iced, Biscuit Boy knew what I was making when he saw the cookies cooling.

He ate one last night and gave it a thumbs up. Too bad they don't have the healing powers of chicken soup, but at least he'll enjoy eating them just the same.

Happy Valentine's Day!

Cookie Monster

Today I bake.....and bake......and bake.

A couple of months back I promised a co-worker I'd make cookies and cheese crackers for a program he would be hosting the end of January. And today's the big day. I'll be busy making about 8 dozen sugar cookies and about 5 dozen cheese crackers.

The cookies will be really cool. The theme of the event is a casino so I am making some of the cookies in the shape of hearts, spades, clubs and diamonds. And the ficticious name of the casino starts with the letter "L" so I have an "L" shaped cookie cutter also. They's be very Vegas-y after I put the edible glitter and sparkling sugar on them. I found the cookie cutters online at a place called Off the Beaten Path. Their web site is http://www.cookiecutter.com They have tons of great cookie cutters and are very reasonably priced.

The cheese crackers are sooooooo yummy. I promised Biscuit Boy I'd leave some here for him to munch on. The recipe is very easy. You take 2 cups of all-purpose flour, 2 cups of shredded Sharp cheddar (yes, it has to be sharp or even extra-sharp), one and one half sticks of butter, 1/2 teaspoon of cayenne pepper and 1 teaspoon of salt. Mix it all together, roll it out to about 1/8" thick and use a small cookie cutter to cut them out. Bake them in a preheated 300 degree oven for about 20 minutes. They're done when the bottoms just start to darken. You can sprinkle them with a little salt as soon as they are out of the oven if you choose. They're best served that day but will keep in a tightly wrapped container for a few days.