THE G E RM A N SP RITZ COO K IE
BROWN SUGAR SPRITZ MAK ES ABOU T
60
INGREDIENTS 1 C U P B U T T E R , S O FTENE D ½ C U P PAC K E D BROW N S U GAR 1 EGG 2 ½ T E ASP O O N VANILLA 2 ¾ C U P S A L L- P U RP OS E FLO U R 1 T E ASP O O N BAK ING P OW D E R FO R P I N E A P P LE FI LLI NG: 2 8 ½ O U N C E S C RU S H E D P INEAP P LE, D RAINED 1 C U P SU G A R R E D A N D G R EEN FO O D CO LO RING
INSTRUCTIONS
Make pineapple filling. In a saucepan stir together pineapple and sugar, bring to boiling. Reduce heat and simmer until mixture is very thick, 30 to 35 minutes, stirring often. Divide fruit filling in half. Using a few drops of food coloring, tint half of the filling red and the other half green. Cool thoroughly. Preheat oven to 400F. Cream together butter and brown sugar; beat in egg and vanilla. Stir together flour and baking powder; add gradually to creamed mixture, mixing until smooth. Do not chill. Place half of the dough in the cookie press. Using the ribbon plate, press dough in ten 10-inch strips on ungreased cookie sheets. Using star plate and remaining dough, press lengthwise rows of dough on top of each strip, making a rim along both edges. Spoon red or green pineapple filling between rims on top of ribbon strips. Bake cookies for 8 to 10 minutes. While hot, cut strips into 1 1/4 inch diagonals. Cool.
THE I TALI A N A N ISETT E COO K IE
ANISETTE COOKIESMA KES ABOU T 50 INGREDIENTS 1 C U P B U T T E R, S O FTE NE D FO R T H E CO O K IE S : 1 C U P B U T T E R, S O FTE NE D ¾ C U P S SU G A R 1 T E AS P O O N ANIS E EX TRACT 1 T E AS P O O N LE M O N EX TRACT 3 C U P S F LO U R 3 T E AS P O O N S BAK ING P OW D ER 1 ¼ T E AS P O O N SALT 1 LARGE EGG FO R T H E G L AZE : 1 C U P P OW D ERE D S U GAR M IL K O N LY E N O U GH TO FO RM A TH IN IC ING CO LO R E D SP RINK LE S O R NO N- PARE ILS
INSTRUCTIONS To make the cookies, pre-heat oven to 350 F. Beat together butter and sugar until creamy. Stir in extracts, then stir in dry ingredients. Add one egg at a time until dough can be formed into a ball. Form dough into 1-inch balls and place 2 inches apart on ungreased cookie sheet. Bake for 15 minutes. Allow to cool 2 minutes on baking sheet, then remove to wire racks to cool completely. For the glaze, in a small saucepan slowly stir a small amount of milk into the powdered sugar until it creates a glaze thin enough to be spread over the cookies. Stir over low heat, then spread over cooled cookies. Quickly top with sprinkles.
TH E MI N N E SOTA MU N CH E S COO K IE
MINNESOTA MUNCHES MA KES ABOU T 48 INGREDIENTS 1 CUP BUTTE R , SOF T EN ED 1 1/2 CUP S BR OW N SU G A R 2 EGGS 2 TEASP OONS VA N I L L A EXT R AC T 2 1/2 CUP S A L L-P UR P OSE F LOUR 1 TEASP OON BA KIN G P OW D ER 1/4 TEASP OON SA LT 1 CUP MILK CHOCOL AT E C HIP S 1/2 CUP SEMISW EET C HOCOL AT E C HI P S 2/3 CUP TOF F EE BI TS 1 CUP CHOP PED P EC A N S
INSTRUCTIONS Preheat oven to 350 F. Grease two cookie sheets. In a medium bowl, cream together butter and sugar. Beat in eggs, one at a time, then stir in vanilla. Combine flour, baking powder and salt; stir into creamed mixture. Fold in milk chocolate and semisweet chips, toffee bits and pecans. Drop by tablespoons onto cookie sheet. Bake for 10 to 12 minutes in preheated oven. Cool on baking sheet for 5 minutes before removing to cool completely on wire racks.
THE JA N HAG E LS COO K IE
JAN HAGELS
MA KES ABOU T 50 INGREDIENTS 1 CUP GRA N UL AT ED SUG A R 1 OUN CES EGG YOL KS 3 CUP S SIFTED F LOUR ½ TEASP OON C IN N A M ON 1 EGG W HITES 1 TEASP OON WAT ER 8 OUNCES SL IC ED A L M ON DS
INSTRUCTIONS Pre-heat oven to 325 F. Beat together butter, sugar and egg yolk with an electric mixer until light and fluffy. Stir in flour and cinnamon. Separate dough into 3 portions and spead thinly over 3 small baking sheets (or 2 larger ones). Beat egg white and water in a small bowl until frothy. Spread over dough. Arrange the almonds in a mosaic pattern on top. Bake for 15 to 20 minutes or until golden brown. Remove from oven and slice into diamond shapes while hot. N OTE : A LTE R N ATE SPELLI NGS/NAMES: HOLLANDERS , JA N HAGE LS, JA NHAGEL COOKI ES, DUTCH ALMOND CO O K IE S