CHOCOLATE-FILLED HAZELNUT COOKIES
Provided by Michael Chiarello : Food Network
Categories dessert
Time 54m
Yield 30 filled cookies
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper.
- Grind the nuts with confectioners' sugar until powdery (do not make into a paste).
- Blend together the butter, lemon zest, salt, and nut mixture in a large bowl with a spatula or spoon until creamy. Add the flour and cocoa powder, stirring until incorporated. Do not overwork the dough.
- Roll level 1/2 teaspoons of dough into tiny balls and arrange 1-inch apart on the prepared baking sheets. Bake 1 sheet at a time until lightly crisped, about 12 minutes. Slide the parchment paper with the baked cookies onto a rack to cool.
- In a microwave-safe bowl, melt the chocolate in the microwave.
- Spoon a mound, about 1/8 teaspoon, of melted chocolate onto the flat side of a cookie then top with the flat side of another cookie to make a "sandwich." Repeat.
- Plain cookies can be baked and cooled 1 week ahead and kept at room temperature in an airtight container. Fill when ready to serve.
FRUIT-FILLED SPRITZ COOKIES
From the first time I baked these cookies, they've been a divine success. Old-fashioned and attractive, they make a perfect holiday pastry. —Ingeborg Keith, Newark, Delaware
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 7-1/2 dozen.
Number Of Ingredients 19
Steps:
- In a small saucepan, combine the first 5 ingredients; bring to a boil, stirring constantly. Reduce heat; cook and stir for 8 minutes or until thickened. Cool completely. Stir in the cherries, coconut and nuts; set aside., In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in eggs and extracts. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well., Using a cookie press fitted with a bar disk, press a 12-in.-long strip of dough onto an ungreased baking sheet. Spread fruit filling over dough. Press another strip over filling. Cut into 1-in. pieces (there is no need to separate the pieces). Repeat with remaining dough and filling., Bake at 375° for 12-15 minutes or until edges are golden. Recut into pieces if necessary. Remove to wire racks to cool. Dust with confectioners' sugar if desired.
Nutrition Facts : Calories 77 calories, Fat 3g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 45mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
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
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.
NUTTY SANDWICH COOKIES
Provided by Food Network Kitchen
Time 40m
Yield 40 to 50 small sandwich cookies
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment. Pulse the nuts, confectioners' sugar and granulated sugar in a food processor until finely ground. Add the flour, cinnamon and salt and pulse until combined. Add the butter and pulse to form a soft dough.
- Roll heaping teaspoonfuls of dough into balls and arrange 1 1/2 inches apart on the prepared baking sheets. Lightly flatten the balls with your fingers. Sprinkle with coarse, raw, sanding or brown sugar. Press a whole nut into the top of some of the cookies or sprinkle with chopped nuts.
- Bake the cookies until lightly golden, about 15 minutes. Let cool 3 minutes on the baking sheets, then transfer to racks to cool completely. Spread your choice of filling on the flat side of a cookie; sandwich with another cookie. Repeat with the remaining cookies.
HIDDEN TREASURE COOKIES
These caramel and nut filled cookies that are shaped to look like tiny treasure desserts are perfect for festive celebrations!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h45m
Yield 48
Number Of Ingredients 8
Steps:
- Heat oven to 400°F. In large bowl, mix 1/2 cup powdered sugar, the butter and vanilla. Stir in flour, nuts and salt until dough holds together.
- Mold portions of dough around pieces of caramels to form 1-inch balls. On ungreased cookie sheet, place balls about 1 inch apart.
- Bake 10 to 12 minutes or until set but not brown. In small bowl, place additional powdered sugar. Roll cookies in powdered sugar while warm. Cool completely on wire rack, about 30 minutes. Roll in powdered sugar again.
Nutrition Facts : Calories 90, Carbohydrate 10 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 45 mg, Sugar 4 g, TransFat 0 g
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