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Hi! Today I have some tempting recipes for those of you who are “nutz” about cookies! Christmas cookies to be precise. Both these irresistible nutty cookies travel well and are a snap to make. They also add an interesting and tasty texture to festive cookie trays, for those of you who enjoy gifting home-made goodies. Of course, they are so delicious that it goes without saying.... You will need to hide them, or make extra,  if you expect to use them for gifts!

Enjoy! Elaine


Hazelnut Yule Logs

1       Cup Butter (softened)

3/4    Cup Brown Sugar (packed)

1       Tbsp. Lemon Juice

1       tsp. Grated Lemon Zest

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 the creamed mixture. Place the 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 logs 1 inch apart on ungreased baking sheets. Bake at 375 degrees F. for 8 to 10 minutes or until light brown. Remove to wire racks to cool. Makes 4 1/2 dozen cookie logs.


Pecan Roll-Ups

1       Cup Butter (softened) 

1       pkg. (8 oz.) Cream Cheese (softened)  

1/4    tsp. Salt   

2       Cups All-Purpose Flour

1  1/4 Cups Confectioners’ Sugar (divided) 

96     Pecan Halves (about 2 cups)

In a large bowl, beat butter, cream cheese and salt until smooth. Gradually beat in flour. Divide dough in half; shape each into a disk. Wrap and refrigerate 2 hours or until firm enough to roll. Preheat the oven to 350 degrees F. Dust a work surface with about 2 tablespoons confectioners’ sugar. Roll 1 portion of dough into an 18 by 8 inch rectangle; cut dough crosswise into six 3 inch wide sections. Cut each section crosswise into eight 1 inch wide strips. Roll each strip around a pecan half; place 1 inch apart on ungreased baking sheets. Repeat with remaining dough and pecans, dusting work surface with an additional 2 tablespoons confectioners’ sugar.

Bake 12 to 15 minutes or until bottoms are lightly browned. Remove to wire racks to cool completely.

Place remaining confectioners’ sugar in a shallow bowl. Roll cookies in confectioners’ sugar, coating well. Yields 8 dozen cookies.


PLEASE NOTE: You may E-mail, Fax or Write with your questions, requests and recipes. Include all directions, amounts, oven temperature, baking/cooking time and servings. Please include your name and phone number in case of questions concerning your recipe.


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