Archive | November 19, 2011

More Advanced Cookie – Twin Nut Wonders

Twin Nut Wonders

½ cup butter
1 cup ground almonds
3 Tbsp powdered sugar
1 cup sifted flour
1 sq /oz of semi sweet chocolate
Finely chopped pistachios

Cream butter with sugar in bowl by hand or with mixer
Gradually sift in flour blending well
Stir in the ground almonds
Chill one hour or until the dough is firm enough to handle

Form tablespoons of dough into 2 inch fingers by rolling lightly on pastry cloth or board. No flour needed
Cut in half lengthwise
Place cut side down on greased or foiled cookie sheet
Bake at 325 (slow oven) 15 minutes or until pale golden brown
Carefully remove with spatula. Cool on wire rack

Melt chocolate in metal cup over hot water
Remove from heat
Dip end of cookie into the melted chocolates and then dip in the chopped pistachios
Put on waxed paper until chocolate has set.
Makes 3 dozen

Another old recipe from before calibrated ovens. I remember making these before pistachios were grown in the US, when they still came from Iran dyed with bright red dye or covered in a white coating of salt. I used to end up with bright red fingers from shelling the pistachios and sneaking them to eat because I loved them so much. Used to suck the salt off the shells too of the white ones if Mom didn’t catch me. Now I’m allergic to almonds so I could probably only eat one before it caught up to me but these are really good and one of my sister’s favourites.

Medium Cookie – Brazil Nut Sticks

Brazil Nut Sticks

1 pound of Brazil nut meats or 3 lbs unshelled
2 eggs
2 cups brown sugar, firmly packed
1 ½ tsp vanilla
1 tsp lemon extract
½ tsp cinnamon
1 tsp salt
2 cups all purpose flour
½ tsp baking powder
1 egg white, slightly beaten

Chop nuts in a blender or food processor (or in real life, your children with a nut grinder)
Toast in 350 degree oven until light brown
Beat eggs until thick and lemon coloured
Gradually add sugar and extracts. Beat well
Mix in dry ingredients. Reserving a ½ cup of nuts.
Chill well

Place dough on foil lined cookie sheets and form into 4 inch sticks ¼ inch in diameter
Brush with egg white and sprinkle with remaining nuts.
Bake in a preheated 350 degree oven for 12 minutes or until light brown

This recipe freezes well. The Brazil nuts will crack easier if frozen first.

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