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Hi! Today I have an interesting cookie recipe for you. If you are looking for an unusual or different kind of cookie for your holiday tray or cookie exchange, I think this nutty log, with its unique shape would be a perfect addition!

The second recipe... dare I say it? Yes, it calls for a tube of Pillsbury crescent rolls! Last week we rolled up and sliced our crescent rolls, this week we will cut them up into very tiny pieces and mix them up with a savory sausage and cheese mixture and form them into balls. Sounds like fun!

Enjoy! Elaine


HAZLENUT YULE LOGS

3/4   Cup Brown Sugar (packed)

1      Tbsp. Lemon Juice

1       tsp. Lemon Peel (grated)

2 1/2 Cups All-purpose  Flour

1/4    tsp. Salt

1 1/2 Cups Hazelnuts  (finely chopped)

2       Tbsp. Water

In a large bowl, cream butter and brown sugar until light and fluffy. Beat in lemon juice and zest. In another bowl, mix flour and salt; gradually beat into creamed mixture.

Place hazelnuts in a small bowl. On a lightly floured surface, roll 1/2 cupfuls of dough into 1/2 inch thick ropes, about 22 inches long. Cut ropes into 2 inch logs. Lightly brush each log with water; roll in hazelnuts to coat. Place 1 inch apart on an ungreased baking sheets. Bake at 375 degrees for 8 to 10 minutes or until light brown. Remove to wire racks to cool. Makes 4 1/2 dozen logs.


SAUSAGE CRESCENT CHEESE BALLS

1    lb. Bulk Spicy Sausage 

2    Cups Sharp Cheddar Cheese (shredded) 

1/2 tsp. Dried Rosemary Leaves (crushed) 

1    Can (8 oz.) Pillsbury Refrigerated Crescent Rolls

2    Tbsp. All-purpose Flour 

In a large bowl, cream butter and brown sugar until light and fluffy. Beat in lemon juice and zest. In another bowl, mix flour and salt; gradually beat into creamed mixture.

Preheat oven to 375 degrees F. Line a 15x10x1 inch baking sheet with foil; spray with cooking spray. In a large bowl, mix sausage, cheese and rosemary; mix well using your hands or spoon.

Unroll the crescent dough on work surface; coat each side of the dough with 1 tablespoon flour. Using a pizza cutter or sharp knife, cut dough into 1/4 inch pieces. Mix crescent dough pieces into bowl of sausage mixture in small amounts until well blended. Shape mixture into 42 (1 1/4 inch) balls. Place in pans. Bake 15 to 17 minutes or until golden brown. Makes 42 servings.

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Send To: “Cooking Corner”c/o Merchandiser, PO Box 840, Lebanon, PA 17042 or Fax: 717-273-0420 or E-mail: cook@themerchandiser.com