Pecan Meltaways
1 cup butter, softened
1/2 cup confectioners' sugar
1 tsp vanilla
2 1/4 cups flour
1/4 tsp salt
3/4 cup chopped pecans
Additional confectioners' sugar
In a large bowl, cream the butter, confectioners' sugar and vanilla until light and fluffy. Combine the flour and salt. Gradually add to the creamed mixture. Mix well. Stir in the pecans. Refrigerate until chilled. Roll into 1-inch balls. Place on ungreased baking sheets. Bake at 350 F for 10-12 minutes or until set. Roll the warm cookies in additional confectioners sugar. Cool completely on the wire racks. Roll the cooled cookies once again in confectioners' sugar. Makes about 4 dozen
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Nov 22, 2009
Walnut Horn Cookies
Walnut Horn Cookies
1 cup plus 1 tsp butter,
softened & divided
1 pkg (8 oz.) cream cheese,
softened
3 cups flour
4 cups ground walnuts
1 1/4 cups sugar, divided
1/2 cup 2% milk
1 tsp vanilla
1/8 tsp salt
In a large bowl, beat in 1 cup of the butter and the cream cheese until light and fluffy. Gradually add the flour. Beat until the mixture forms a ball. Divided the dough into four portions. Roll each into a 12 inch circle. Melt the remaining butter. In a large bowl, combine the walnuts, 3/4 cup sugar, milk, vanilla, salt, and the melted butter. Spread over the circles. Cut each into 12 wedges. Roll up the wedges, starting from the wide ends. Place point side down on the greased baking sheets. Curve the ends to form crescents. Bake at 325 F for 35-40 minutes or until lightly browned. Remove to wire racks. Place the remaining sugar in a small shallow bowl. Roll the warm cookies in the sugar. Makes 4 dozen
1 cup plus 1 tsp butter,
softened & divided
1 pkg (8 oz.) cream cheese,
softened
3 cups flour
4 cups ground walnuts
1 1/4 cups sugar, divided
1/2 cup 2% milk
1 tsp vanilla
1/8 tsp salt
In a large bowl, beat in 1 cup of the butter and the cream cheese until light and fluffy. Gradually add the flour. Beat until the mixture forms a ball. Divided the dough into four portions. Roll each into a 12 inch circle. Melt the remaining butter. In a large bowl, combine the walnuts, 3/4 cup sugar, milk, vanilla, salt, and the melted butter. Spread over the circles. Cut each into 12 wedges. Roll up the wedges, starting from the wide ends. Place point side down on the greased baking sheets. Curve the ends to form crescents. Bake at 325 F for 35-40 minutes or until lightly browned. Remove to wire racks. Place the remaining sugar in a small shallow bowl. Roll the warm cookies in the sugar. Makes 4 dozen
THANKSGIVING CRANBERRY CRUMBLE
THANKSGIVING CRANBERRY CRUMBLE
6 large tart apples such as McIntosh or Granny Smith (about 2 1/2 pounds)
1 teaspoon powdered cinnamon
1/4 teaspoon ground ginger
3/4 cup dried cranberries
Topping and Garnishes
3/4 cup oats (regular or quick, not instant)
3/4 cup flour
3/4 cup light brown sugar
2/3 cup coarsely chopped pecans
8 tablespoons unsalted butter, chilled and diced plus extra for greasing the baking dish
Confectioner's sugar
Fresh mint sprigs, optional
Arrange a rack at center position, and preheat oven to 375 F. Butter a 9-by-13-inch Pyrex baking dish or an oven-to-table baking dish of similar size.
Peel and core apples, then cut into1/2-inch-wide wedges. Cut wedges in half crosswise, and place in a large bowl. Add cinnamon and ginger and toss apples well to coat with spices. Spread apples in dish and sprinkle cranberries on top.
Mix cranberries and apples together so that cranberries are evenly distributed.
For topping, combine oats, flour, brown sugar and pecans in a medium bowl.
Add diced butter and rub into dry ingredients using your fingertips, until mixture resembles pea-sized clumps. Scatter mixture evenly over the fruit.
Bake, uncovered, until topping is crisp and golden brown and fruit beneath is hot, 30 to 35 minutes. Remove and cool 5 minutes. (Crumble can be prepared 4 hours ahead; leave at room temperature. Reheat in preheated 350 degree oven 15 minutes or longer.) If desired, garnish center of crumble with mint sprigs.
Dust crumble with confectioner's sugar.
6 large tart apples such as McIntosh or Granny Smith (about 2 1/2 pounds)
1 teaspoon powdered cinnamon
1/4 teaspoon ground ginger
3/4 cup dried cranberries
Topping and Garnishes
3/4 cup oats (regular or quick, not instant)
3/4 cup flour
3/4 cup light brown sugar
2/3 cup coarsely chopped pecans
8 tablespoons unsalted butter, chilled and diced plus extra for greasing the baking dish
Confectioner's sugar
Fresh mint sprigs, optional
Arrange a rack at center position, and preheat oven to 375 F. Butter a 9-by-13-inch Pyrex baking dish or an oven-to-table baking dish of similar size.
Peel and core apples, then cut into1/2-inch-wide wedges. Cut wedges in half crosswise, and place in a large bowl. Add cinnamon and ginger and toss apples well to coat with spices. Spread apples in dish and sprinkle cranberries on top.
Mix cranberries and apples together so that cranberries are evenly distributed.
For topping, combine oats, flour, brown sugar and pecans in a medium bowl.
Add diced butter and rub into dry ingredients using your fingertips, until mixture resembles pea-sized clumps. Scatter mixture evenly over the fruit.
Bake, uncovered, until topping is crisp and golden brown and fruit beneath is hot, 30 to 35 minutes. Remove and cool 5 minutes. (Crumble can be prepared 4 hours ahead; leave at room temperature. Reheat in preheated 350 degree oven 15 minutes or longer.) If desired, garnish center of crumble with mint sprigs.
Dust crumble with confectioner's sugar.
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