SUGAR DIAMONDS
Admits Gladys De Boer, field editor from Castleford, Idaho, "I don't have patience for decorating, so I look for tasty recipes with interesting shapes and textures, like this cookie."
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 6 dozen.
Number Of Ingredients 8
Steps:
- In a bowl, cream butter and sugar. Add egg yolk and vanilla; mix well. Combine flour, cinnamon and salt; gradually add to creamed mixture. , Spoon into a greased 15x10x1-in. baking pan. Cover dough with plastic wrap and press evenly into pan; remove wrap. , In a small bowl, beat egg white until foamy; brush over dough. Sprinkle with pecans. , Bake at 300° for 30 minutes or until lightly browned. Cut into 1-1/2-in. diamond shapes while warm.
Nutrition Facts : Calories 105 calories, Fat 6g fat (3g saturated fat), Cholesterol 20mg cholesterol, Sodium 57mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 0 fiber), Protein 1g protein.
CHOCOLATE DIAMONDS
These cookies are called chocolate diamonds because they are rolled in sugar, which makes them sparkle. It is very important to use cake flour in this recipe because its low protein (gluten) level will make the cookies melt in your mouth.
Provided by Food Network
Categories dessert
Time 46m
Yield 85 cookies
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F.
- Using a stand mixer, combine the butter, sugar and 1/3 of the vanilla bean's seeds. Divide the mixture in half and remove one half from the mixing bowl. To the remaining half, add the cocoa powder, scant 3 cups of the cake flour and another 1/3 of the vanilla bean's seeds while mixer is on. Mix and remove from the bowl. Place the other half back in the mixing bowl and add the remaining 3 cups cake flour, the remaining 1/3 vanilla bean's seeds and the cinnamon. Place both doughs in the refrigerator for 1 hour.
- Remove the 2 doughs from the refrigerator. It may be necessary to beat the dough with a rolling pin to soften the butter and make the dough more pliable. Roll the chocolate dough into a rope about 3/4-inch in diameter. Roll the white dough about 2 inches in diameter and the same length as the chocolate rope. Trim one side of the dough to create a straight edge. Using a pastry brush, spread a little water on top of the white dough. The moisture will help the dough stick together. Place the chocolate rope on top and roll the white dough around it. Trim a straight edge where the doughs meet. Close the seam with a little more water. If the dough is too soft, place in the refrigerator or freezer until firm.
- Barely wet the surface of the rolled dough and roll it in granulated sugar. Using a sharp chef's knife, make 1/2-inch slices. Place the slices on a parchment-lined sheet pan and bake at 375 degrees F for 15 minutes.
SUGAR DIAMONDS
Make and share this Sugar Diamonds recipe from Food.com.
Provided by berry271
Categories Bar Cookie
Time 1h
Yield 6 dozen cookies, 40 serving(s)
Number Of Ingredients 8
Steps:
- Cream butter and sugar.
- Separate egg and set white aside.
- Add yolk and vanilla to the butter mixture and mix well.
- Add flour, cinnamon, and salt and mix well.
- Press dough evenly into a greased 15 inch by 10 inch by 1 inch pan.
- Beat egg white until foamy and brush over dough.
- Sprinkle with pecans.
- Bake at 300 F for 30 minutes.
- Cut into 1 1/2 inch diamond shapes while still warm.
Nutrition Facts : Calories 94.2, Fat 5.8, SaturatedFat 3, Cholesterol 16.9, Sodium 49.7, Carbohydrate 10, Fiber 0.3, Sugar 5.1, Protein 1
SUGAR DIAMONDS
Admits Gladys De Boer, field editor from Castleford, Idaho, 'I don't have patience for decorating, so I look for tasty recipes with interesting shapes and textures, like this cookie.'
Provided by Allrecipes Member
Time 45m
Yield 36
Number Of Ingredients 8
Steps:
- In a mixing bowl, cream butter and sugar. Add egg yolk and vanilla; mix well. Combine flour, cinnamon and salt; gradually add to creamed mixture. Spoon into a greased 15-in. x 10-in. x 1-in. baking pan. Cover dough with plastic wrap and press evenly into pan; remove wrap. In another mixing bowl, beat egg white until foamy; brush over dough. Sprinkle with pecans. Bake at 300 degrees F for 30 minutes. Cut into 1-1/2-in. diamond shapes while warm.
Nutrition Facts : Calories 104.7 calories, Carbohydrate 11.1 g, Cholesterol 18.7 mg, Fat 6.4 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 3.4 g, Sodium 42.7 mg, Sugar 5.7 g
PECAN DIAMONDS
Provided by Craig Claiborne And Pierre Franey
Categories dessert
Time 1h30m
Yield 50 small diamonds
Number Of Ingredients 14
Steps:
- To prepare the dough, put the butter, sugar, shortening, egg yolks and vanilla extract in a mixing bowl and beat to blend well.
- Sift the flour, baking powder and salt together and fold this into the butter mixture. Shape into a soft ball. Wrap in plastic wrap and chill overnight.
- Be advised that the pastry in this recipe may crack or fall slightly apart when it is transferred to a baking dish. If it does, it may be patched with the fingers.
- Have ready a rimmed baking dish measuring about 8 by 12 inches. Remove the ball of dough from the refrigerator and let it stand to soften briefly, about 10 to 15 minutes. Shape the dough by hand into a rectangle measuring about 4 by 8 inches.
- Lay out a length of clear plastic wrap on a flat baking sheet and place the dough in the center. Cover with a second length of clear plastic wrap and roll the dough out into a rectangle measuring about 8 by 12 inches. Remove the top layer of plastic wrap. Invert the baking dish over the dough and quickly turn both the baking dish and the dough, letting the dough fall into the dish to cover the bottom of it. If the dough breaks or falls apart, it may be patched with the fingers with bits of dough.
- Meanwhile, preheat the oven to 350 degrees.
- Prick the dough all over with the tines of a fork.
- Bake the dough for 10 minutes. Let it cool while you prepare the filling. Let the heat in the oven remain constant at 350 degrees.
- To prepare the filling, combine the butter, honey, granulated sugar and brown sugar in a saucepan and bring to the boil. Cook, stirring, exactly three minutes.
- Remove from the heat and let cool. Fold in the pecans and stir in the cream. Blend well and immediately pour onto the baked crust. Spread evenly over the crust. It is advisable to cover the bottom of the oven with aluminum foil to catch any drippings. Place in the oven and bake 35 minutes. Let cool completely. Run a knife around the outside edge of the candy. It may be unmolded. Cut the candy into diamond shapes.
Nutrition Facts : @context http, Calories 151, UnsaturatedFat 8 grams, Carbohydrate 9 grams, Fat 13 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 4 grams, Sodium 11 milligrams, Sugar 5 grams, TransFat 0 grams
SUGAR DIAMONDS
Admits Gladys De Boer, field editor from Castleford, Idaho, 'I don't have patience for decorating, so I look for tasty recipes with interesting shapes and textures, like this cookie.'
Provided by Allrecipes Member
Time 45m
Yield 36
Number Of Ingredients 8
Steps:
- In a mixing bowl, cream butter and sugar. Add egg yolk and vanilla; mix well. Combine flour, cinnamon and salt; gradually add to creamed mixture. Spoon into a greased 15-in. x 10-in. x 1-in. baking pan. Cover dough with plastic wrap and press evenly into pan; remove wrap. In another mixing bowl, beat egg white until foamy; brush over dough. Sprinkle with pecans. Bake at 300 degrees F for 30 minutes. Cut into 1-1/2-in. diamond shapes while warm.
Nutrition Facts : Calories 104.7 calories, Carbohydrate 11.1 g, Cholesterol 18.7 mg, Fat 6.4 g, Fiber 0.3 g, Protein 1.1 g, SaturatedFat 3.4 g, Sodium 42.7 mg, Sugar 5.7 g
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