Monthly Archives: December 2016

Alfajores Cookies

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Alfajores Cookies

Alfajores Cookies

It is the time of year when many of us are baking cookies. I have certain cookies I make every year, but I always look for new recipes, too. If you are looking for a new cookie recipe, you might want to try these. Made with cornstarch as a primary ingredient, they are very crispy and light. Sandwiched together with dulce de leche they make a wonderful dessert.  These cookies are popular in a number of South American countries and in Spain although the origin is probably from the Middle East.

 

 

Alfajores Cookies

1/2 cup butter

1 cup sugar

1 egg

2 egg yolks

1 tsp. vanilla

2 tsp. lemon rind, grated

1 1/2 cup cornstarch

1/2 cup flour

1 tsp. baking powder

1/4 tsp. salt

Cream butter; add sugar and beat until fluffy. Add egg and egg yolks, one at a time, beating well. Beat in vanilla and lemon rind. Sift together cornstarch, flour, baking powder and salt. Add to mixture and mix well. Drop batter by small spoonfuls onto well-buttered baking sheet. Bake at 350 degrees for 15 minutes. Remove immediately. Sandwich the cookies together with (dulce de leche) sweet milk dessert. Makes 40 cookies.

Dulce de Leche (Milk Jam)

This is the easiest way to make Dulce de Leche…the taste is pretty authentic and the work is almost completely eliminated!

1 can sweetened condensed milk

Place the can inside the pot on top of a wire rack. I use a round rack used for cooling cakes. If you don’t have a rack place a towel on the bottom of the pot. Add water to completely cover can, plus 1-2 more inches. Simmer for 4 hours, making sure the can is always completely covered with water…if not…there is an explosion!! Leave the can to cool several hours and only then open it and serve. Serve the golden-brown confection over flan, as a filling for crepes, cakes or just plain. For breakfast you can spread it on croissants, rolls or toast.

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Sugared Nuts

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Sugared Nuts

Sugared Nuts

Many years ago, my sister Cindy gave me the recipe for making these nuts. I make at least a few batches every year, and they are always a big hit. I will admit to tweaking the recipe a little over time, but the basics are still the same. Nuts are placed in a heavy skillet with sugar, water and seasonings. The mixture is then brought to a boil and cooked until most of the liquid cooks off. This takes about 10 minutes, give or take. You dump the nuts onto a cookie sheet, and start stirring immediately. If you don’t stir them, they will stick together.  This is where the magic happens. The nuts look wet when you pour them out and start stirring, but in a few minutes, they cool and dry, and the sugar crystallizes on the nuts. Once cooled, the nuts are crunchy and sweet and very tasty. You can use them as a snack, or in all sorts of recipes. This is a really fast confection to make, and is a nice gift, too.

Sugared Nuts

4-5 c. nuts, I like walnuts or pecans
2 c. sugar
1 c. water
1 t. cinnamon
1 t. orange peel
1 t. salt, optional
Place all ingredients in heavy skillet and cook over medium heat, stirring often, until all the water disappears. Whatever liquid in the pan will be clinging to the nuts and syrupy. Dump nuts onto a large cookie sheet and break apart with a wooden spoon to prevent clumping. As nuts cool, stir once or twice to remove any remaining clumps, and to cool faster. Nuts will lose their glossy appearance and attain a sugary crust. If it looks like nut soup, you didn’t cook them long enough, and you must return all to the skillet and cook longer. As the nuts start to get drier during cooking, you can turn down the heat a little to prevent burning. Once you’ve made a few batches, though, you will get good at judging when to stop cooking. You can also make a spicy version by adding a teaspoon of cayenne pepper along with the other ingredients. Store in cool, dry place to keep nuts fresh longer.

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Lemons in the Snow

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Lemons in the Snow Cookies

Lemons in the Snow Cookies

The funny name for these cookies is really easy to explain. The cookies are flavored with both lemon juice and lemon zest in the dough. When nearly cooled, they are rolled in powdered sugar. They end up looking like little snowballs. Yummy, lemon flavored snowballs. The dough also contains finely ground almonds, for extra texture. They are a delicate, cake like cookie, with a slightly crisp outside. You could also add a little grated lemon peel to the powdered sugar, before rolling the cookies in it, for a more intense lemon flavor.

 

Lemons in the Snow Cookies

1/2 cup butter (no substitutes), softened
2/3 cup sugar
1 egg
1/4 cup lemon juice
1 tablespoon grated lemon peel -or more if you like
1 3/4 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1/2 cup finely chopped almonds
confectioners’ sugar

In a mixing bowl, cream butter, sugar and egg until well blended. Add lemon juice and peel. Combine flour, baking soda, cream of tartar and salt; stir into creamed mixture. Add almonds. Cover and refrigerate the dough for at least 1 hour or overnight. Roll into 1-in. balls. Place on ungreased baking sheets. Bake at 350 degrees for 10-12 minutes or until bottoms are lightly browned (cookies will not brown on top). Remove immediately to wire racks; cool for 5 minutes, then roll in confectioners’ sugar. Makes 36.

 

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Homemade Cinnamon Ornaments

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Cinnamon Ornaments

Cinnamon Ornaments

If you want a simple craft for the holidays, it does not get much easier than cinnamon ornaments. All you need are cinnamon, applesauce, a rolling pin and cookie cutters. There is no cooking involved, or special equipment. You just combine the cinnamon and applesauce to make a sort of dough. You roll out the dough and cut it into shapes. Then, you just need to let the ornaments dry and harden. Allow a few days for drying. If you put them in a dehydrator, they are dry in a few hours.  The house smells really good while they are drying.  Even after they are dried, they continue to have that wonderful cinnamon fragrance. They can be used as ornaments on a tree or simply hung to freshen a room. This is a fun gift for kids to make, too.  Here are the directions.

 

 

Ornament assortment

Ornament assortment

 

Cinnamon Ornaments

These are for decorating, not for eating!

3/4 c. applesauce
1 bottle (4.12 oz.) cinnamon

Mix applesauce and cinnamon and knead to form a stiff dough. Roll out to 1/4-inch thickness and cut out with cookie cutters. Make hole in top of ornament with skewer or straw and carefully transfer to rack to dry. Let dry a couple of days, turning occasionally. Hang dried ornaments with decorative thread or ribbon. Makes about 12-15.

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Hot Cocoa Ice Cream Cones

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Hot Cocoa Ice Cream Cone

Hot Cocoa Ice Cream Cone

I am always looking for homemade gift ideas for the holidays. I really like gifts that both adults and kids can make. This one is just a simple way to package homemade hot cocoa mix to make it special. We made these in a holiday gift class the other night. People really enjoyed making them.

You start with hot cocoa mix- recipe follows. Then you get these cone shaped bags. I use a 12-inch size and a 17-inch size. I buy my online but they are available in some craft and candy making stores. Just put about 1 cup of the hot cocoa mix in the smaller cone shaped bag. Fold the top down and tape it shut. Now place the smaller bag inside the larger bag. Add about a cup of mini marshmallows mixed with some chocolate chips. The chips are optional. Tie shut with a ribbon. It ends up looking (sort of) like an ice cream cone.  I add a label that says “Hot Cocoa for Two” with directions that say, “Divide hot cocoa mix between two large mugs. Fill with a cup of boiling water in each. Stir and top with the marshmallows”. You can make whatever label you like. A quick and simple gift. You could also include mugs with the gift. This is a great idea for kids to make for grandparents, teachers, etc.

 

 

Here is the recipe for the hot cocoa mix.

Hot Cocoa Mix

3 c. nonfat dry milk
1 c. cocoa
1 c. sugar
1/4 t. salt
1 c. mini marshmallows (optional)

In large bowl, mix all ingredients well. I like to sift the ingredients in because it powders the milk even finer than the way it comes. Store in an airtight jar and use within 6 months. To use add 5 tablespoonfuls to 8 ounces boiling water. Variation, flavor with cinnamon, instant coffee, cayenne pepper or even dried orange peel.

 

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