Total Time: 42 mins
Preparation Time: 30 mins
Cook Time: 12 mins
Ingredients
- Servings: 12
- 1 cup slivered almonds (blanched or toasted) or 1 cup sliced almonds (blanched or toasted)
- 8 tablespoons unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 1 egg yolk
- 1 teaspoon finely grated lemon zest
- 3/4 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/4-1/2 cup black currant preserves
- confectioners' sugar, for dusting
Recipe
- 1 finely grind the almonds in a food processor, using short pulses. (it may help to put some of the granulated sugar you will be using in with the nuts as you are pulsing them. the sugar will absorb some of the oil that is produced helping to prevent it from becoming almond paste.).
- 2 in a large bowl, beat the butter on high speed with an electric mixer until fluffy and pale. add the granulated sugar and continue beating until combined. reduce the speed to low. add the egg yolk, lemon zest, vanilla and almond extracts and beat until blended.
- 3 sift together the flour, cinnamon and salt into another bowl. add the ground almonds and stir to blend.
- 4 add the flour mixture to the butter mixture and beat on low speed or stir with a spoon until blended. the dough should be soft.
- 5 turn the dough out onto a clean work surface. divide the dough into four equal portions and wrap each in plastic wrap. refrigerate until chilled, about 1 hour.
- 6 preheat oven to 350°f lightly grease 2 baking sheets or line with parchment paper.
- 7 remove 1 portion of the dough at a time from the refrigerator. place dough between 2 sheets of waxed paper and roll out 1/4 inch thick.
- 8 using a cookie cutter or glass about 2 1/2 inches in diameter, cut out the cookies. using a 1 1/4-inch cutter, cut a hole in the center of only half of the cookies.
- 9 repeat with the remaining portions of dough, then re-roll the dough scraps as needed to make 24 cutouts total, cutting holes in half of them.
- 10 if the dough becomes sticky, wrap it in plastic wrap and freeze for 10 minutes before rolling out.
- 11 using a thin spatula, carefully transfer the cookies to the prepared baking sheets. bake until the cookies are firm to the touch, about 12 minutes.
- 12 transfer the baking sheets to wire racks. loosen the cookies with the spatula, but leave the cookies on the sheets until thoroughly cooled.
- 13 to assemble, spread the solid cookies with a thin layer (about 1 tsp.) of preserves to within about 1/4 inch of the edges. top the solid cookies with the cutout cookies.
- 14 dust the cookies generously with confectioners’ sugar and fill the hole with more jam.
Total Time: 35 mins
Preparation Time: 10 mins
Cook Time: 25 mins
Ingredients
- Servings: 24
- 1 (18 ounce) box yellow cake mix
- 1/4 cup brown sugar, packed
- 4 tablespoons butter (not spread or tub product) or 4 tablespoons margarine (not spread or tub product)
- 2 large eggs
- 1 cup cashews, chopped
- 1 cup butterscotch chips
Recipe
- 1 preheat oven to 350f and spray a 9 x 13 inch pan with cooking spray or grease with softened butter or margarine.
- 2 combine first five ingredients together in a large mixing bowl; mix on low speed for one minute.
- 3 scrape down sides with a spatula and beat for another minute.
- 4 spread batter (it will be thick) in prepared pan.
- 5 sprinkle cashews and chips over the top.
- 6 bake for 25 minutes.
- 7 cool completely in pan on a cake rack for at least 30 minutes.
Total Time: 40 mins
Preparation Time: 15 mins
Cook Time: 25 mins
Ingredients
- 1 1/2 cups butter, divided
- 1/2 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 1/4 cup honey
- 3/4 cup firmly packed light brown sugar
- 1/4 cup heavy whipping cream
- 1 (12 ounce) can whole lightly salted mixed nuts
Recipe
- 1 preheat oven to 350.
- 2 butter 13x9-inch baking pan; set aside.
- 3 in large bowl, beat 1 cup (2 sticks) butter and granulated sugar until light and fluffy; beat in egg and vanilla.
- 4 stir in flour until well mixed; press evenly into prepared pan. bake until edges are brown and center looks dry, about 15 minutes.
- 5 remove to wire rack while preparing topping.
- 6 maintain oven temperature.
- 7 in heavy medium saucepan over medium heat, heat remaining 1/2 cup (1 stick) butter and honey until butter is melted.
- 8 stir in brown sugar; bring to a boil. boil without stirring for exactly 2 minutes; remove from heat.
- 9 stir in cream and nuts.
- 10 immediately spoon caramel nut mixture evenly over crust. bake until caramel bubbles, about 10 minutes.
- 11 cool completely on wire rack; cut in 2x2-inch bars.
- 12 store in tightly covered container at room temperature.
Total Time: 18 mins
Preparation Time: 5 mins
Cook Time: 13 mins
Ingredients
- Servings: 18
- 1/2 cup butter, room temperature
- 1 1/2 cups peanut butter
- 1 cup sugar
- 1 cup firmly packed brown sugar
- 3 large eggs
- 1 tablespoon vanilla
- 4 1/2 cups rolled oats
- 2 teaspoons baking soda
- 2 teaspoons cinnamon (optional)
- 1 cup semi-sweet chocolate chips
- 1 cup reese's pieces or 1 cup smarties candies or 1 cup raisins
Recipe
- 1 preheat oven to 350°f.
- 2 in a large bowl, combine the first six ingredients making sure all ingredients are blended well.
- 3 add in remaining ingredients. blend well.
- 4 line your cookie sheet with parchment paper.
- 5 using a 1/3 measuring cup, scoop out your cookie dough and place on the parchment paper.
- 6 press the centre of the cookie dough a bit with the back of a spoon. they will spread out to almost 5-6 inches per cookie so make sure you have lots of room on the cookie sheet for them to bake.
- 7 bake for 13-17 minutes. remove from oven and allow to cool completely on the cookie sheet. with carry over cooking, they continue to bake for another 5 minutes while cooling out of the oven. this is what gives them the chewy consistency.
- 8 store in an airtight container.
Total Time: 10 mins
Preparation Time: 10 mins
Ingredients
- 4 -5 whole graham crackers
- 3/4 cup graham cracker crumbs
- 8 tablespoons margarine, softened
- 1 1/4 cups confectioners' sugar
- 6 tablespoons reduced-calorie peanut butter
- 1/2 teaspoon vanilla
- 1/4 teaspoon salt
- melted dark chocolate, to drizzle
Recipe
- 1 arrange whole graham crackers in the bottom of an 8x8" square baking dish.
- 2 in a medium mixing bowl, beat together graham cracker crumbs, butter, sugar, peanut butter, vanilla and salt until smooth.
- 3 scoop this mixture into the baking dish and gently spread over the graham crackers. cover and place in the refrigerator for at least 1 hour.
- 4 cut into squares and drizzle with melted dark chocolate.
Total Time: 27 mins
Preparation Time: 15 mins
Cook Time: 12 mins
Ingredients
- 1 (1/2-1 cup) box raisins, in
- 1 cup boiling water (let cool)
- 2 cups melted butter flavor crisco
- 2 cups sugar
- 2 cups brown sugar
- 5 eggs (beaten with sugars)
- 3 1/2 cups flour
- 1 1/2 teaspoons salt
- 4 -5 cups rolled oats
Recipe
- 1 mix flour mixture with egg mixture.
- 2 hand mix only.
- 3 add raisins (do not drain!).
- 4 add 4 1/2-5 cups oats.
- 5 bake for 12-15 minutes at 350°.
Total Time: 15 mins
Preparation Time: 15 mins
Ingredients
- 1 cup peanut butter
- 1/3 cup honey
- 1/2 cup mini chocolate chip
- 2 cups granola cereal
- 1/2 cup chopped peanuts (you may need more)
- 4 ounces semisweet chocolate
Recipe
- 1 in a large bowl stir together the peanut butter and honey until smooth and creamy.
- 2 stir in the chocolate chips, then the granola.
- 3 mix well.
- 4 take 1 heaping t.
- 5 of the peanut butter granola mixture and using your hands,form into a 2 inch log.
- 6 repeat with remaining mixture.
- 7 place in the fridge for 1 hour to firm up.
- 8 in the top of a double broiler melt the chocolate.
- 9 place the chopped nuts in a bowl.
- 10 dip each peanut butter granola log into the chocolate, then the nuts.
- 11 repeat until all the logs are dipped.
- 12 refrigerate to set chocolate.
- 13 options-use chocolate and dip logs into chopped green and red pistachos for the holidays.
- 14 for nut alergies-other than peanuts-dip into sprinkles.
