Cream together the butter and sugar. Add yolks, then lemon zest and
juice. Combine salt, cornmeal and flour, then add to the butter
mixture. Form teaspoonfuls into balls, then dip into the choppednuts. On a parchment lined sheet, press cookies with your thumb. Bake at 350°F for 15-18 min. While still warm, fill thumbprints with lemon marmalade.
Cream butter with sugar. Beat in flavourings & water. Blend in flour & almonds. Chill. Shape dough into small crescents. Place on ungreased baking sheets. Bake at 300°F for about 25 min or until very lightly browned. Roll in XXX sugar. Makes 3 - 4 dozen
Toast almonds in a single layer on a baking sheet at 350°F for a few minutes or until they turn golden and fragrant. Rub skins off if that's the kind you bought. In a food processor combine almonds, sugar, flour and salt. Process until mixture forms fine, powdery crumbs.
Beat egg whites with a pinch of salt until stiff peaks form. Fold in almond mixture until well blended, but be gentle. Drop by rounded teaspoonfulls onto parchment lined cookie sheets 2" apart. Don't try these without parchment or waxed paper.
Bake at 325°F for 20 minutes or until golden. Cool on sheet slightly before transferring to a rack. Store airtight.
Cream lard with sugar until light. Add egg and mix well. Add almond extract. Add dry ingredients and mix well. Shape into 1" balls and put on ungreased cookie sheets. Flatten lightly by pressing centre with thumb. Dip end of chopstick in colouring and touch the centre of each cookie or press an almond into the centre of each. Bake at 375°F for 10-12 minutes.
Grind the 1/2 c pecans in grinder and stir together ground nuts,, flour and baking powder. In large bowl beat butter & shortening with electric mixer for 30 seconds. Add sugar and beat until fluffy. Add egg, sour cream and vanilla; beat well. Add dry ingredients and beat until well combined. Divide dough in half. Cover and chill at least 3 hours. Working with half the dough at a time, roll out to an 1/8" thickness on a lightly floured surface. Cut with a cookie cutter or shape into 1" balls. Bake on ungreased sheets at 375°F (7-8 min for cutouts and 10 min for balls). Remove to rack and cool.
To make the lemon glaze, beat the egg white until frothy, then add XXX sugar, lemon juice and salt. Beat well. Add a few drops of food colouring if desired to all or a portion of the glaze.Spread the cooled cookies with lemon glaze and sprinkle with nuts.
1 c butter or margarine, room temp
1 c XXX sugar
1/4 tsp salt
2 tsp vanilla
1 tbsp water
2 c AP flour
2 c pecans, chopped fine
Beat butter, 1/4 c XXX sugar, salt, vanilla and water until fluffy. Stir in flour and nuts until blended. Shape rounded teaspoonfuls into logs about 1 1/2" x 1/2" diameter. Place 1/2" apart on ungreased sheets. Bake at 350°F for 122-15 minutes until bottoms are lightly browned. Remove to rack and cool completely. Roll in remaining XXX sugar to coat.
1 c flour
1/2 c cornstarch
1/2 c XXX sugar
3/4 c finely chopped pecans
3/4 c soft unsalted butter
Whisk together flour, cornstarch, icing sugar and pecans. Blend in butter using your hands until a soft dough forms. Shape into a 1 1/2" thick roll. Wrap tightly and refrigerate overnight. Cut into thin slices - about 3 dozen. Bake on an ungreased sheet (parchment paper works best) at 375° for 9-12 minutes or until edges begin to brown. Let stand 2 minutes then cool on rack.
Beat together butter and sugar until well mixed. Beat in egg yolks, orange rind and vanilla. Stir in flour until well blended. Chill dough if necessary to handle. Form dough into balls about 3/4" in diameter. Lightly beat egg whites in small bowl. Dip cookies first in egg white, then in chopped nuts, coat about 3/4's of each ball. Place, uncoated side down, 2" apart on greased sheets. Press cherry half on top of each. Bake at 325°F about 25 minutes, until lightly browned. Cool on racks. Store in tightly covered container. Makes 60
In blender, finely grind 3/4 c pine nuts. Mix together the ground nuts and the rest of the ingredients except the egg white. Knead mixture together with hand until well blended and holds together. Shape 1 rounded tsp dough into 2" crescent. Lightly brush with egg white and gently press remaining pine nuts into crescents. Place 1" apart on ungreased sheets. Bake at 350°F for 15 minutes. Remove to racks to cool. Store in tightly covered container to use within 1 week. Makes about 48
2 1/4 c AP flour
1 c butter, soft
1 tsp vanilla
1/8 tsp salt
1 c walnuts, finely chopped
2 tbsp apple jelly
Knead together the flour, butter, vanilla, salt and 1/2 XXX sugar until blended. Stir in 3/4 c walnuts. Wrap in plastic and refrigerate 1 hour.
Stir together the jelly and 1/4 c walnuts. With hand, shape 2 tsp of the dough around 1/4 tsp of the walnut mixture to form a ball.
Bake on ungreased sheets about 1" apart at 400°F for 10-12 minutes. Remove to racks to cool.
On a sheet of waxed paper measure 1/2 c XXX sugar. Roll cookies to coat. Store in tightly covered container to use within a week. Makes about 48
1 c butter, soft
2 tbsp XXX sugar
1 egg yolk
1 tsp vanilla
3 1/3 c AP flour, sifted
1 1/2 c finely chopped walnuts
1 c XXX sugar
Cream together butter and the 2 tbsp XXX sugar until fluffy. Beat in egg yolk and vanilla. Stir in flour, about 1/2 c at a time, and blend in walnuts. Form into 1/2" balls and arrange 2" apart on baking sheets.
Bake at 350°F for 30 minutes or until they are firm. Sift the 1 c XXX sugar onto a sheet of waxed paper and roll hot cookies in the sugar. Transfer to racks and cool completely.
1 c walnuts
1/2 c almonds
1/3 c sugar
1 small egg
3/4 tsp cinnamon
1/8 tsp cloves
1/3 c oil
3 tbsp sugar
3 tbsp dry white wine
2 1/2 tbsp water
1 1/2 c AP flour
1/8 tsp salt
3/4 tsp baking powder
1/4 c sugar
1/2 c honey
3 tbsp water
1/3 c lightly toasted sesame seeds
Grind together walnuts and almonds. Combine (i) until mixture forms a paste. In another bowl, combine (ii). Sift (iii) and stir into (ii) a little at a time, combining until it forms a dough. Break off a walnut sized piece of dough and flatten it into a round; put 1 tsp of (i) in centre. Wrap dough around filling to enclose it, pressing edges together. Shape dough into a crescent. Transfer it to a baking sheet. Bake crescents at 425°F for 18-20 min or until they are golden.
In a saucepan mix (iv); bring to a boil over moderate heat and skim the froth that rises. Reduce heat to low and simmer the syrup for 10 min. Drop cookies in batches into syrup and simmer them, turning, for 2 min, or until they are well glazed. Transfer with a slotted spoon to rack; sprinkle with sesame seeds and let them cool. Makes 30
Mix well flour, baking powder, spices and salt. Cream butter and sugar until light. Add eggs one at a time, beating well after each. Gradually stir in flour mixture alternately with milk, starting and ending with dries. Stir in nuts and rind. Spread in greased 8x8" pan and bake at 350°F for 40-45 minutes or until cake springs back. Cut cake into diamonds while not by making 4 lengthwise cuts, then cutting diagonally from corner to corner and making parallel cuts aobut 1 1/4" apart. Slowly pour rum syrup over hot cake. Cool in pan on rack. Makes 20
Rum syrup: In medium saucepan bring to boil sugar, honey and water. Reduce heat and simmer for 5 minutes. Skim off white foam. Stir in rum, lemon juice and cinnamon. Simmer 2 minutes. Cool.