RAINBOW COOKIES
I always bake these cookies two weeks ahead. That allows enough time for mellowing, leaving them moist and full of almond flavor. —Mary Ann Lee, Clifton Park, New York
Provided by Taste of Home
Categories Desserts
Time 1h
Yield about 8 dozen.
Number Of Ingredients 10
Steps:
- Grease the bottoms of 3 matching 13x9-in. baking pans (or reuse 1 pan). Line the pans with waxed paper; grease the paper. , Place almond paste in a large bowl; break up with a fork. Cream with butter, sugar and egg yolks until light and fluffy, 5-7 minutes. Stir in flour. In another bowl, beat egg whites until soft peaks form. Fold into dough, mixing until thoroughly blended. , Divide dough into 3 portions (about 1-1/3 cups each). Color 1 portion with red food coloring and 1 with green; leave the remaining portion uncolored. Spread each portion into the prepared pans. Bake at 350° until edges are light golden brown, 10-12 minutes. , Invert onto wire racks; remove waxed paper. Place another wire rack on top and turn over. Cool completely. , Place green layer on a large piece of plastic wrap. Spread evenly with raspberry jam. Top with uncolored layer and spread with apricot jam. Top with pink layer. Bring plastic wrap over layers. Slide onto a baking sheet and set a cutting board or a heavy, flat pan on top to compress layers. Refrigerate overnight. , The next day, melt chocolate in a microwave; stir until smooth. Spread over top layer; allow to harden. With a sharp knife, trim edges. Cut into 1/2-in. strips across the width; then cut each strip into 4-5 pieces. Store in airtight containers.
Nutrition Facts : Calories 61 calories, Fat 3g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 19mg sodium, Carbohydrate 7g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
CLASSIC AUNT SALLY (OR SALLY ANN) COOKIES
These are wonderful not-too-sweet gingerbread-like cookies. The icing sets up like royal, except it is soft inside the hardened shell. They freeze great, and are terrific for gift-giving, as they package beautifully. I make them for Halloween in the shape of bats and covered with orange sprinkles and for thanksgiving as leaves with no sprinkles.
Provided by norsecookie
Categories Dessert
Time 1h30m
Yield 48 cookies, 36 serving(s)
Number Of Ingredients 17
Steps:
- Cream shortening and sugar, add molasses and eggs and buttermilk.
- Mix dry ingredients thoroughly, then add to creamed mixture.
- Refrigerate for an hour or so, until slightly firm.
- Roll out at about 1/4" (thicker for more cakelike cookies, thinner for crispier ones - they're good both ways).
- Cut out (traditionally with a SPAM can, but to each her own).
- Bake at 325 for about 12-15 minutes.
- When cookies are cool, whip up the icing.
- In saucepan, dissolve gelatin in cold water.
- Bring to a boil and simmer for about 10 minutes.
- While simmering, add 3 C powdered sugar to a large straight-sided bowl and measure in soda. Stir.
- Pour hot liquid into sugar mixture and whisk. Add vanilla. Lumps are not good.
- If 3 C of powdered sugar is enough to produce a almost-set pudding-like icing, it is read. If it seems thin, add another cup and whisk inches.
- Take cooled cookies and dip the tops into the icing, wiping off excess on side of bowl.
- Set on wax paper until icing is hard.
Nutrition Facts : Calories 229.3, Fat 6.3, SaturatedFat 1.6, Cholesterol 12, Sodium 227.7, Carbohydrate 41.1, Fiber 0.7, Sugar 24.2, Protein 2.7
MARY ANN'S COOKIES
Molasses cookie recipe from the 1940's.
Provided by Suzanne Stull
Categories Drop Cookies
Yield 24
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cream sugar, shortening and molasses together. Mix the baking soda into the hot water. Add dry ingredients alternately with the water mixture.
- Drop from a spoon onto a greased cookie sheet. Bake for 10 minutes. DO NOT BROWN. Frost with a vanilla frosting if desired.
Nutrition Facts : Calories 213.9 calories, Carbohydrate 36 g, Fat 6.7 g, Fiber 0.8 g, Protein 2.7 g, SaturatedFat 1.6 g, Sodium 161.7 mg, Sugar 14.1 g
MARY JANE'S DELICIOUS COOKIES
This family recipe was almost lost. Grandma gave this recipe to Mary S. after the dementia set in. Sarah was at Mary's after Grandma's funeral getting a recipe. This recipe fell out of Mary's box and Sarah picked it up, recognizing her mother's handwriting. Mary pled with Sarah to let her keep it saying that Grandma had given it to her. Sarah made her a copy and the original recipe is in Sarah's recipe box and now here.
Provided by Hill Family
Categories Drop Cookies
Time 30m
Yield 100 cookies
Number Of Ingredients 14
Steps:
- Blend together sugars, margarine, oil, egg and vanilla.
- Add flour salt, baking soda and cream of tarter.
- Add remaining ingredients and mix well.
- Drop on cookie sheet by spoonfull and press down with a fork.
- Bake at 350° for 12-15 minutes.
Nutrition Facts : Calories 80.2, Fat 4.7, SaturatedFat 0.8, Cholesterol 2.1, Sodium 68, Carbohydrate 8.8, Fiber 0.3, Sugar 4.5, Protein 0.8
PASTICIOTTI OR PASTA CIOTTI
Pasticiotti (or called Pasta Ciotti, as referred to in this recipe by Mary Ann Esposito in her book Celebrations Italian Style) are small individual cream or custard filled tarts with either a vanilla cream or custard filling or chocolate cream or ricotta cheese filling. They are a wonderful Italian treat. You may make them as small 3-inch tarts or even smaller "mini" tarts. *Notes: Makes 1 dozen (3-inch) tarts. If you make miniature tarts, bake for only 8 to 10 minutes. This recipe makes about 2 1/2 dozen miniature tarts.
Provided by Phil Franco
Categories Tarts
Time 1h15m
Yield 12 tarts, 12 serving(s)
Number Of Ingredients 15
Steps:
- Dough:
- Sift together the flour, sugar, baking powder, and salt into a large bowl.
- Cut in the shortening with a pastry blender until the mixture resembles coarse cornmeal.
- Add the milk, vanilla, and egg and use your hands to mix the ingredients into a smooth ball of dough.
- Wrap the dough in plastic wrap and set aside.
- Filling:
- In a medium saucepan, whisk together the cornstarch and sugar, making sure there are no lumps.
- Gradually whisk in the milk.
- Add the butter, place the saucepan over medium heat, and cook, stirring constantly with a wooden spoon, until thickened.
- Remove from the heat and stir in the egg yolk and almond extract. Set the custard aside.
- To Assemble and Bake:
- Divide the dough in half.
- On a lightly floured surface, roll one piece into an 11-inch circle, about 1/4-inch thick.
- Using a 3-inch fluted biscuit cutter, cut out circles of dough and press each one into the bottom and up the sides of 3 x 1 1/4-inch tart pans.
- Reroll the scraps and cut out additional circles. You should have 12 tart shells.
- Place the tart pans on a cookie sheet. Spoon about 2 tablespoons of filling into each tart shell.
- Roll out the second piece of dough and cut out 3-inch circles. Place a circle over each tart and pinch the edges closed.
- With a pastry brush, paint the top of each tart with the egg wash. Refrigerate the tarts for 30 minutes.
- Preheat oven to 425 degrees . Bake the tarts on the middle oven rack for 12 to 15 minutes, or until the tops are golden brown. Remove the tarts to racks and let cool completely.
- Carefully remove the tarts from the pans. Store in an airtight container in the refrigerator.
- .
Nutrition Facts : Calories 282.2, Fat 12.3, SaturatedFat 4.5, Cholesterol 39.7, Sodium 72, Carbohydrate 39, Fiber 0.6, Sugar 19.6, Protein 4.1
MARY ANN'S COOKIES
Molasses cookie recipe from the 1940's.
Provided by Suzanne Stull
Categories Drop Cookies
Yield 24
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cream sugar, shortening and molasses together. Mix the baking soda into the hot water. Add dry ingredients alternately with the water mixture.
- Drop from a spoon onto a greased cookie sheet. Bake for 10 minutes. DO NOT BROWN. Frost with a vanilla frosting if desired.
Nutrition Facts : Calories 213.9 calories, Carbohydrate 36 g, Fat 6.7 g, Fiber 0.8 g, Protein 2.7 g, SaturatedFat 1.6 g, Sodium 161.7 mg, Sugar 14.1 g
QUEEN ANNE CAKE
Make and share this Queen Anne Cake recipe from Food.com.
Provided by CatNoire
Categories < 4 Hours
Time 1h25m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 10
Steps:
- For cake, blend all ingredients with a mixer and pour into three 9-inch cake pans that have been well greased and floured. Cook at 350 degrees for 25-30 minutes.
- For filling, pour the Hershey bars from the food processor into a small bowl and set aside. In a large bowl, beat the cream cheese and sugars. Blend until it's not quite so grainy, for about 2-3 minutes. Fold the Cool Whip into the cream cheese mixture.
- Blend chopped Hershey bars into the cream cheese mixture. Frost the cake and decorate as desired.
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