NUTS-ABOUT-YOU COOKIE STICKS
These cookies make a fancy meal finale that couldn't be quicker to whip up. Start with purchased Pirouette cookies, dip in a rich creamy chocolate and peanut-butter coating, and dust with nuts or sprinkles. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 10m
Yield about 2-1/2 dozen.
Number Of Ingredients 5
Steps:
- In a microwave, melt the chocolate chips, shortening and peanut butter; stir until smooth. Dip one end of each cookie into chocolate mixture; allow excess to drip off. Sprinkle with nuts. Place on waxed paper; let stand until set.
Nutrition Facts :
OLD-FASHIONED DOUGHNUT STICKS
Steps:
- For the doughnuts: Preheat the oven to 375 degrees F. Spray two 6-well eclair pans with nonstick spray.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, cinnamon and salt to combine. Add the milk, egg, vanilla and butter, and mix gently until combined.
- Fill the wells of the prepared eclair pans about halfway with the batter.
- Bake until the doughnuts spring back when touched and a toothpick comes out clean, 10 minutes. Transfer the pans to a rack set over a baking sheet; let cool for 3 to 5 minutes. Remove the doughnuts from the pans and let cool completely on the rack.
- For the glaze: Whisk the confectioners' sugar and milk together until smooth.
- Dunk the doughnuts in the glaze to coat completely. Transfer to a rack and let set for 10 minutes before serving.
MA'AMOUL (NUT-FILLED COOKIES)
Steps:
- 1. For the dough, place the flour, semolina, margarine, and oil in a food processor equipped with a steel blade. Add the water gradually, pulsing until a soft dough is formed. Cover and set aside for 10-15 minutes in the refrigerator.
- 2. For the filling, combine the walnuts with the cinnamon and sugar.
- 3. Preheat the oven to 350 degrees.
- 4. Either use the ma'amoul mold described above or take a piece of dough about the size of a walnut. Roll it into a ball and hollow out the center. Inside, place a heaping teaspoon of walnut filling. With your hands, mold the dough closed.
- Continue with the rest of the dough.
- 5. Place the cookies on an ungreased cookie sheet. With the tines of a fork or tweezers with a serrated edge, make designs on the top of each cookie, being sure not to penetrate the crust.
- 6. Bake in the oven for about 30 minutes. Do not brown; the cookies should look white. Cool. When hard, roll in confectioners' sugar.
QUICK CANDY COOKIE STICKS
Stick to a quick way to make delicious homemade cookies.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 40m
Yield 56
Number Of Ingredients 9
Steps:
- Heat oven to 375°F.
- In large bowl, mix sugars, oil, vanilla and egg with spoon until smooth. Stir in flour, baking soda and salt. Stir in 1/4 cup of the candies.
- Divide dough into fourths. Shape each fourth into roll, about 14 inches long, on ungreased cookie sheet, placing 2 rolls on a cookie sheet. Pat each roll to about 1/2-inch thickness. Sprinkle 2 tablespoons of the remaining candies on each strip; press lightly.
- Bake 6 to 8 minutes or until golden brown; cool 2 minutes. Cut each strip crosswise into 1-inch slices; remove from cookie sheet to wire rack.
Nutrition Facts : Calories 60, Carbohydrate 8 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 1/2 g, ServingSize 1 Cookie, Sodium 35 mg, Sugar 5 g, TransFat 0 g
COOKIE STICKS
If you have a craving for cookies and you want them now, these yummy strips take just a few minutes to make from start to finish. -Kathy Zielicke, Fond du Lac, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 3 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the oil, sugars, egg and vanilla. Combine the flour, baking soda and salt; gradually add to sugar mixture and mix well. Divide dough in half. , On a greased baking sheet, shape each portion into a 15x3-in. rectangle about 3 in. apart. Sprinkle chocolate chips and, if desired, nuts over dough; press lightly. , Bake at 375° for 6-7 minutes. (Bake for 8-9 minutes for crispier cookies.) Cool for 5 minutes. Cut with a serrated knife into 1-in. strips; remove to wire racks to cool.
Nutrition Facts : Calories 93 calories, Fat 5g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 54mg sodium, Carbohydrate 13g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.
ITALIAN NUT-FILLED "STICKS" (SFRATTI)
Sfratti means "sticks" in Italian, as well as "evicted," for at one time landlords were allowed to persuade unwanted and delinquent tenants to leave by force of a rod. A similar practice was employed to chase away Jews during all-too-frequent periods of expulsion. This nut-filled cookie, a popular Italian Rosh Hashannah treat, got its name from its resemblance to a stick, the Jewish sense of humor transforming an object of persecution into a sweet symbol.
Provided by Gil Marks
Yield Makes about forty-two 2-inch cookies
Number Of Ingredients 13
Steps:
- To make the pastry: Combine the flour, sugar, and salt. Cut in the butter to resemble coarse crumbs. Sprinkle a little wine over a section of the flour, then mix with a fork to moisten. Push the moistened dough aside and continue adding enough wine until the dough just holds together. Divide in half. Using your fingertips, lightly press and knead into balls. Flatten into discs, wrap, and refrigerate for at least 1 hour or up to 3 days. Let stand at room temperature until malleable but not soft.
- 2. To make the filling: In a medium saucepan over medium heat, bring the honey to a boil and cook for 5 minutes. Be careful, it may foam up. Add the remaining filling ingredients and cook, stirring constantly, for another 5 minutes. Remove from the heat and let stand, stirring occasionally, until the mixture is cool enough to handle but not set. Pour onto a floured surface, divide into 6 equal portions, and shape the portions into 14-inch-long sticks.
- 3. Preheat the oven to 350°F. Line a large baking sheet with parchment paper or grease.
- 4. On a piece of waxed paper or plastic wrap or on a lightly floured surface, roll each piece of dough into a 14-by-12-inch rectangle, then cut each rectangle lengthwise into three 14-by-14-inch rectangles. Place a nut strip near a long side of each rectangle and roll up from the filling side. Cut into 2-inch sticks. Place seam side down on the prepared baking sheet, leaving 1 inch between the cookies, and brush with the egg wash.
- 5. Bake until golden, about 20 minutes. Transfer to a rack and let cool. Wrap in aluminum foil until ready to serve. Store in an airtight container at room temperature for up to 2 weeks.
- Oil Pastry: Substitute 1/3 cup vegetable oil for the butter and combine it with the wine.
NUT FILLING FOR KOLACKY COOKIES
Delicious walnut filling for Kolacky Cookies.
Provided by Elizabeth
Categories World Cuisine Recipes European Eastern European Polish
Yield 24
Number Of Ingredients 3
Steps:
- Beat the egg whites and add the ground walnuts and white sugar. Mix well. Place about 1 teaspoon of filling on each square.
Nutrition Facts : Calories 79.3 calories, Carbohydrate 5.5 g, Fat 6.2 g, Fiber 0.6 g, Protein 1.7 g, SaturatedFat 0.6 g, Sodium 4.9 mg, Sugar 4.4 g
SFRATTI (NUT FILLED COOKIES)
By way of La Cucina Ebraica, these cookies, traditionally served at Rosh Hashanah, (sfratti means evicted) supposedly represent the sticks landlords used to chase non-paying tenants. The pastry, moistened with sweet wine, is made with butter or margarine--depending on whether the meal is dairy or not. Cook time includes two hours for dough to chill.
Provided by Chef Kate
Categories Dessert
Time 3h20m
Yield 48 cookies
Number Of Ingredients 14
Steps:
- To make the dough:.
- In a bowl, combine the flour, sugar, and salt.
- Cut in the margarine or butter with a pastry blender until the mixture has the consistency of coarse meal.
- Add the wine and stir and toss with a fork until the mixture just holds together. Remove the dough from the bowl and gather it into a ball(The dough can also be made in a food processor, pulsing it to cut in the butter and processing to bring the dough together).
- Divide the dough in half and flatten each half into a disk.
- Cover with plastic wrap and refrigerate for 1 to 2 hours.
- To make the filling:.
- Pour the honey into a heavy-bottomed saucepan over medium-high heat.
- Bring to a boil, add the cinnamon and cloves, and boil until it forms a ribbon when a spoon is lifted, about 10 minutes. Add the nuts, citrus zests, and pepper and simmer for 10 minutes.
- Remove from the heat and let cool until you can touch the mixture without burning yourself.
- Dust the counter(or chilled pastry board) with bread crumbs(you can substitute flour). Pour the filling onto the board and, using your hands, roll it into 6 long, thin ropes, each 12 to 14 inches long (work quickly as the mixture sets up fast).
- To make the cookies:.
- Preheat oven to 375°F.
- Butter 1 or 2 baking sheets or line with parchment paper.
- On a lightly floured board, divide the dough into 6 equal pieces.
- Roll out each piece into a 4-inch-wide strip that is 12 to 14 inches long.
- Place a strip of nut paste on the center of each piece of dough, and roll up the dough, fully enclosing the nut paste.
- Cut into finger-length cookies and place on the prepared baking sheet(s).
- Brush the sticks with the egg wash glaze. Bake until golden, about 20 minutes. Transfer to a rack to cool.
- These keep well in an air-tight tin.
Nutrition Facts : Calories 108.7, Fat 4.6, SaturatedFat 1.1, Cholesterol 7.3, Sodium 13.2, Carbohydrate 15.2, Fiber 0.6, Sugar 8.4, Protein 1.6
NUT STICKS
This is another old recipe I found in my grandmothers recipe box. I can hardly read the recipe card, and it doesnt say how many this makes. I am going to guesstimate and say 3 dozen. I really have no idea, so please dont reply on my guesstimate. You can use a variety of finely chopped nuts in this recipe. Use approximately 2 cups of nuts, more or less to your desired amount. Cooking time is to make one batch. I have no idea how many this makes, like i said, so the yield is a GUESSTIMATE... please be aware that the yield is unknown!
Provided by love4culinary
Categories Lunch/Snacks
Time 49m
Yield 36 sticks
Number Of Ingredients 6
Steps:
- Cream butter in a medium bowl, and then gradually add sugar and cream until light and fluffy.
- Add egg yolk, and beat well.
- Then fold in the flour a little at a time, blending well after each addition; then add vanilla, and mix through.
- Chill dough for several hours.
- Pinch off small pieces of dough and roll into 1 1/3 inch x 1/4 inch sticks.
- Roll sticks in finely chopped nuts.
- Bake on an ungreased cookie sheet at 400 degrees F, for approximately 3-4 minutes.
- You can also squeeze the dough through a cookie press, and roll in nuts.
- bake, and cool.
- Store.
- ENJOY!
Nutrition Facts : Calories 68.3, Fat 4, SaturatedFat 2.5, Cholesterol 15.4, Sodium 27.6, Carbohydrate 7.4, Fiber 0.2, Sugar 2.8, Protein 0.7
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