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re: Post your favorite Christmas treat recipe thread
Posted on 12/19/18 at 3:27 pm to MeridianDog
Posted on 12/19/18 at 3:27 pm to MeridianDog
Pfeffernusse
(Pepper cookies)
5 eggs beaten
2 cups sugar
Zest of 1 lemon
3 T. lemon juice
1/2 cup candied citron (or candied fruit)
6 cups cake flour (substitute 5 1/4 cups all purpose flour, 3/4 cup cornstarch)
2 t. baking powder
1/2 t black pepper
1/2 t salt
1 T cinnamon
1/2 t cloves
1/2 t nutmeg
1/2 t mace
1/2 cup nuts, finely chopped
3 T Grand Marnier added to batter
Beat eggs well. Add sugar gradually, beating with each addition. Add lemon zest, juice, candied fruits. Sift dry ingredients together and add. Fold in nuts and Grand Marnier. Chill 1 hour. Roll 1/2 inch thick and cut out with a 7/8 inch cutter. Place on a cooking sheet and let stand overnight in a cool place to dry.
Before baking, invert and put a drop of fruit juice or brandy on moist spot and bake upside down. (Tends to make them pop).
Bake in 300 degree oven for 8 minutes. Makes about 200 cookies. Store in a tightly closed container. Let ripen and soften before eating. Can roll in powdered sugar.
Can place an apple slice wrapped in a paper towel into container to help them soften.
(Pepper cookies)
5 eggs beaten
2 cups sugar
Zest of 1 lemon
3 T. lemon juice
1/2 cup candied citron (or candied fruit)
6 cups cake flour (substitute 5 1/4 cups all purpose flour, 3/4 cup cornstarch)
2 t. baking powder
1/2 t black pepper
1/2 t salt
1 T cinnamon
1/2 t cloves
1/2 t nutmeg
1/2 t mace
1/2 cup nuts, finely chopped
3 T Grand Marnier added to batter
Beat eggs well. Add sugar gradually, beating with each addition. Add lemon zest, juice, candied fruits. Sift dry ingredients together and add. Fold in nuts and Grand Marnier. Chill 1 hour. Roll 1/2 inch thick and cut out with a 7/8 inch cutter. Place on a cooking sheet and let stand overnight in a cool place to dry.
Before baking, invert and put a drop of fruit juice or brandy on moist spot and bake upside down. (Tends to make them pop).
Bake in 300 degree oven for 8 minutes. Makes about 200 cookies. Store in a tightly closed container. Let ripen and soften before eating. Can roll in powdered sugar.
Can place an apple slice wrapped in a paper towel into container to help them soften.
1
Posted on 12/19/18 at 3:30 pm to MeridianDog
Peppermint Meringue Cookies
Whites of 2 large eggs, at room temperature
1/8 teaspoon salt
1/8 teaspoon cream of tartar
1/2 cup granulated sugar
2 peppermint candy canes, finely crushed and sifted
Place one oven rack in middle of oven and second rack directly above. Heat oven to 225 degrees. Line 2 cookie sheets with foil. Beat egg whites in large bowl with electric mixer until foamy. Add salt and cream of tartar. Beat until soft peaks form when beaters are lifted. Combine sugar and peppermint candies. Beat in sugar mixture, 1 T at a time. Continue beating 5 to 6 minutes until mixture is very stiff, smooth, and glossy. Gently spoon meringue into a gallon size zip lock bag. Snip off corner to make a 1 inch opening. Hold bag upright and squeeze mounds 1 1/2 inches round by 1 1/2 high, close but not touching.
Bake 1 1/2 hours.
Should look dry but not brown. Turn off oven. Keep oven door slightly ajar and let meringues cool in oven until crisp and dry. Loosen from foil with a metal spatula.
Store loosely covered in a cool dry place up to 2 months. Makes 48. 13 calories each
Whites of 2 large eggs, at room temperature
1/8 teaspoon salt
1/8 teaspoon cream of tartar
1/2 cup granulated sugar
2 peppermint candy canes, finely crushed and sifted
Place one oven rack in middle of oven and second rack directly above. Heat oven to 225 degrees. Line 2 cookie sheets with foil. Beat egg whites in large bowl with electric mixer until foamy. Add salt and cream of tartar. Beat until soft peaks form when beaters are lifted. Combine sugar and peppermint candies. Beat in sugar mixture, 1 T at a time. Continue beating 5 to 6 minutes until mixture is very stiff, smooth, and glossy. Gently spoon meringue into a gallon size zip lock bag. Snip off corner to make a 1 inch opening. Hold bag upright and squeeze mounds 1 1/2 inches round by 1 1/2 high, close but not touching.
Bake 1 1/2 hours.
Should look dry but not brown. Turn off oven. Keep oven door slightly ajar and let meringues cool in oven until crisp and dry. Loosen from foil with a metal spatula.
Store loosely covered in a cool dry place up to 2 months. Makes 48. 13 calories each
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