Swedish Sugar Cookies

This is a recipe that has been in my family a long time. It is my favorite sugar cookie recipe, although it is not a cookie cutter recipe (which I adore - you should see my collection!!). This is a prepare ahead recipe, as the dough does need to be chilled. I promise, it's worth it! I often sprinkle colored sugar on these before I bake them for a splash of color (particularly at Christmas time!!)

Ingredients:

• 1 c powdered sugar
• 1 c granulated sugar
• 2 eggs
• 1 c butter, softened
• 1 c canola oil
• 1 tsp vanilla
• 4 1/2 c flour
• 1 tsp baking soda
• 1 tsp cream of tartar
• 1 tsp salt

Directions:

1. Mix sugars with eggs, butter, vanilla and oil. Set aside
2. In a separate bowl, mix flour, baking soda, cream of tartar, and salt. Blend well, and gradually mix into sugar mix. Mix well.
3. Refrigerate dough until firm.
4. Form by the TBS into balls. Place on ungreased cookie sheet.
5. Flatten with a glass that has been buttered and dipped in granulated sugar.
6. Bake at 350 degrees for 8-10 minutes. Cool on a rack.
7. DO NOT OVER BAKE - cookies should look almost done when you take them out of the oven.

Double Chocolate Cookies

Another divine cookie recipe!! For a real treat, serve these with a scoop of peppermint ice cream - YUMMY!!

• 3 ounces bittersweet chocolate, frozen for 10 minutes
• 1 1/4 cups all-purpose flour
• 1/3 cup Dutch-process cocoa powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon fine sea salt
• 5 1/4 ounces (11 tablespoons) unsalted butter, softened
• 1 cup sugar
• 1 large egg yolk

1. Grate the chilled chocolate with a fine grater or rasp and set aside.
   
2. Whisk together the flour, cocoa powder, baking soda and sea salt.
   
3. Beat the butter and sugar in a medium bowl with an electric mixer until just combined. Mix in the yolk. Add the dry ingredients to the butter and beat lightly together until just combined but still crumbly. Fold in grated chocolate with a spatula. Bring the dough together by lightly squeezing in your hands; but don't knead or overwork, as the secret to these cookies is their delicate, sandy texture.
   
4. Divide the dough in half. Lay half the dough on a long sheet of waxed paper and shape into a log along the width of the waxed paper, leaving some space at each end. Pull the paper over the top of the log. Grip the edge of the top piece of paper, and use a straight, firm edge, like a ruler or the edge of a pan, to press gently against the edge of the dough where the papers come together to create a solid, firm round log. Repeat with remaining dough and refrigerate for at least 1 hour. (To keep logs round store inside an empty paper towel roll.)
   
5. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
   
6. Slice logs into 1/2-inch thick rounds with a sharp, thin knife. Divide rounds onto the prepared sheets, leaving about 1 inch between them, and refrigerate for 15 minutes.
   
7. Bake until cookies smell fragrant with a full cocoa aroma and set on the outside, about 12 to 14 minutes. Remove from the oven and let cool on the pans, about 5 minutes.
   
8. Transfer cookies to a rack to cool completely. Serve.
   

Busy baker's tips: Dough can be made and frozen for up to 2 weeks. Store baked cookies in an airtight container for up to 5 days. Baked cookies can be wrapped in plastic wrap, then aluminum foil and frozen for up to 2 weeks.

Cook's note: For super uniform cookies, place each sliced disk of dough in a muffin tin and bake. The cookies will be chewier, less sandy this way.

Copyright 2007 Television Food Network, G.P. All rights reserved

Florentines

I made these today for my annual Christmas party this morning, and these are DIVINE! I had to share...

These Tuscan cookies are a Christmas classic. They're nutty, lacy and crisp, as well as deceptively simple to make. Drizzling them with chocolate turns them into the perfect holiday indulgence.

• 1 3/4 cups sliced, blanched almonds (about 5 ounces)
• 3 tablespoons all-purpose flour
• Finely grated zest of 1 orange (about 2 tablespoons)
• 1/4 teaspoon fine salt
• 3/4 cup sugar
• 2 tablespoons heavy cream
• 2 tablespoons light corn syrup
• 5 tablespoons unsalted butter
• 1/2 teaspoon pure vanilla extract
  

Chocolate Topping, optional:

• 2 to 4 ounces semisweet chocolate, chopped

1. Position a rack in the center of the oven and preheat to 350 degrees F. Line a baking sheet with a silicone baking mat or parchment paper.
   
2. Pulse the almonds in a food processor until finely chopped, but not pasty. Stir together the nuts, flour, zest and salt in a large bowl.
   
3. Put the sugar, cream, corn syrup and butter in a small saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a rolling boil and sugar is completely dissolved. Continue to boil for 1 minute. Remove from heat and stir in the vanilla, then pour mixture into almond mixture and stir just to combine. Set aside until cool enough to handle, 30 minutes.
   
4. Scoop rounded teaspoons (for 3-inch cookies) or rounded tablespoons (for 6-inch cookies) of batter and roll into balls. Place on prepared baking sheet, leaving about 3 to 4 inches between each cookie since they spread.
   
5. Bake 1 pan at a time, until the cookies are thin and an even golden brown color throughout, rotating pans halfway through baking time, about 10 to 11 minutes. Cool on baking sheet for 5 minutes, then transfer to racks to cool. Repeat with remaining batter. Serve.
   
6. Optional chocolate topping: Put the chocolate in a medium heatproof bowl. Bring a saucepan filled with 1 inch or so of water to a very low simmer; set the bowl over, but not touching, the water. Stir the chocolate occasionally until melted and smooth. (Alternatively, put the chocolate in a medium microwave-safe bowl. Melt at 50 percent power in the microwave until soft, about 1 minute. Stir, and continue heat until completely melted, about 1 to 2 minutes more.)
   

• For sandwiches: Drop about 1/2 teaspoon chocolate onto on the flat side of half of the cookies and press together with remaining halves. Return to rack and let chocolate set.
  
• For chocolate decor: Drizzle melted chocolate over Florentines as desired. Set aside at room temperature until chocolate is set.
  

Busy baker's tips: Store baked cookies carefully, separated by parchment or waxed paper, in an air-tight container for up to 3 days. Florentines are best stored separated from moist cookies and cakes.

Copyright (c) 2007 Television Food Network, G.P., All Rights Reserved

Hot Spiced Cranberry Cider

This is really yummy, and a nice twist on traditional hot cider.

INGREDIENTS
2 quarts apple cider
6 cups cranberry juice
1/4 cup packed brown sugar
4 cinnamon sticks
1 1/2 teaspoons whole cloves
1 orange, thinly sliced

DIRECTIONS
In a large pot, combine apple cider, cranberry juice, brown sugar, cinnamon sticks, cloves and lemon slices. Bring to a boil, reduce heat, and simmer for 15 to 20 minutes. With a slotted spoon, remove cinnamon, cloves, and orange slices. Serve hot.

Bread Bowl Spinach Dip

I double this recipe to fit into two bread bowls. The recipe here is not doubled.

INGREDIENTS
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 1/2 cup sour cream
1/2cup mayonnaise
3/4 cup chopped green onions
2 TSP dried parsley
1 TSP lemon juice
1/2 TSP seasoning salt
1/4 cup Parmesan cheese
2 cloves of garlic, minced
1 TSP onion powder
1 (1 pound) loaf round, crusty Italian bread
***I used a wonderful loaf of rosemary olive oil Italian bread from Stater Bros.
I think it added a lot of flavor to this already yummy dish!
DIRECTIONS
In a large mixing bowl, combine spinach, sour cream, mayonnaise, green onions, parsley, lemon juice, and salt. Mix until well blended, then refrigerate.

Cut a circle out of the top of the bread and scoop out the inside. Tear the inside into pieces for dipping. Spoon the dip into the center of the bread bowl and serve accompanied by the pieces of bread for dipping.

Cocktail Meatballs

Not a bite was left of these sweet and tangy meatballs, so I call that a success!

INGREDIENTS
1 pound lean ground beef
1 egg
2 TBS water
1/2 cup bread crumbs
3 tablespoons minced onion
1 (8 oz.) can jellied cranberry sauce
3/4 cup chili sauce
1 tablespoon brown sugar
1 1/2 TSP lemon juice

DIRECTIONS
Preheat oven to 350 degrees

In a large bowl, mix together the ground beef, egg, water, bread crumbs, and minced onion. Roll into small meatballs.

Bake in preheated oven for 20 to 25 minutes, turning once.

In a slow cooker or large saucepan over low heat, blend the cranberry sauce, chili sauce, brown sugar, and lemon juice. Add meatballs, and simmer for 1 hour before serving.

****Please note - I got all my meatballs to come out evenly by using a dough scoop from Pampered Chef. Email me if you don't have one, and want another way to make all your meatballs the same size.

Herb & Garlic Cheese Spread

I served these with some nice whole wheat based crackers, but it could go on anything - vegetables, bread, etc. This was the most requested recipe at the party! Please note that margarine can not be substituted.

INGREDIENTS
1 (8 ounce) package cream cheese, softened
1/2 cup butter, softened
3/4 teaspoon Dill Weed
1/2 teaspoon Thyme Leaves
1/4 teaspoon Oregano Leaves
1/4 teaspoon Garlic Powder
1/4 teaspoon Ground Black Pepper
1/4 teaspoon Seasoning Salt

DIRECTIONS
Combine all ingredients in food processor or mixer. Mix until well blended. Cover and refrigerate at least 2 hours or up to one week.

Amazing Egg Nog

For everyone who attended my Christmas Party & Ornament Exchange this year, I wanted to say "thank you"!! It was such a lovely turn out, and the food everyone brought was delicious.

Everyone at the party was amazed at this wonderful tasting eggnog. I have to admit, I have never had eggnog before (it's made from eggs, and you drink it....and that's supposed to be good?!) so I made this for my guests. Well, my DH talked me into a sip, as he said it was the best he'd ever had too (that is HIGH praise indeed) and I must admit, it was good! I can't speak for other eggnog's, lol, but this is delicious (with out without the brandy/rum).

INGREDIENTS
4 cups milk
5 whole cloves
1/2 teaspoon vanilla extract
1 teaspoon ground cinnamon
12 egg yolks
1 1/2 cups sugar
2 1/2 cups light rum or brandy, your preference
4 cups light cream (not whipping cream, just the regular cream)
2 teaspoons vanilla extract
1/2 teaspoon ground nutmeg

DIRECTIONS
Combine milk, cloves, 1/2 teaspoon vanilla, and cinnamon in a saucepan, and heat over lowest setting for 5 minutes. Slowly bring milk mixture to a boil.

In a large bowl, combine egg yolks and sugar. Whisk together until fluffy. Whisk hot milk mixture slowly into the eggs. Pour mixture into saucepan. Cook over medium heat, stirring constantly for 3 minutes, or until thick. Do not allow mixture to boil. Strain to remove cloves, and let cool for about an hour.

Stir in rum, cream, 2 teaspoon vanilla, and nutmeg. Refrigerate overnight before serving.