Mother Marian's Bourbon Balls

brought by Carolyn

 Ingredients:

 Instructions:

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Mother Finch's Apricot Balls

brought by Carolyn

 Ingredients:

 2 pounds dried apricots
 1 large package sweetened
     shredded coconut
 1 can of eagle brand
     sweetened condensed milk

 Powdered sugar

 Instructions: 

Cut apricots finely,
 Mix ingredients,
 Roll into balls,
 Roll balls in powdered sugar.

 Let stand overnight, 
 Refresh in powdered sugar 
     before serving.

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Toffee Crackle Cookies

brought by Fi,
from Better Homes and Gardens

 Ingredients:

 1 cup butter, softened 
 1 egg
 1 cup packed brown sugar  
 1 teaspoon vanilla 
 1 teaspoon baking powder       
 2 1/4  cups  all purpose flour 
 1/4 teaspoon salt  
 1 cup chocolate covered toffee
     pieces (Hershey' s Heath
     Bar bits)                                 granulated sugar

 Instructions: 

 1.  Preheat oven to 300 degrees
 In large bowl beat the butter with
 an electric mixer on medium to
 high speed for 30 seconds.  Add
 brown sugar, baking powder and
 salt.  Beat until combined,
 scraping the sides of the bowl
 occasionally.  Beat in egg and
 vanilla until combined. Beat in as
 much of the flour as you can with
 the mixer.  Do the rest by hand
 with a wooden spoon.  Stir in the
 toffee pieces.

 2.  Shape the dough into small
 balls - about 1" in diameter.  
 Place on ungreased cookie sheet.
 (24 balls to a sheet - 2 sheets) 
 Dip the bottom of a glass in sugar
 and flatten each ball. 
 (Dip for each cookie)

 3.  Bake about 20 minutes or until
 the edges are firm but not brown.
 Transfer cookies to wire rack to
 cool.  

 Makes 48 cookies.

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Raspberry Pinwheels

brought by Victoria,

 Ingredients:

 1 ½ sticks unsalted butter,
     softened
 1 8-oz package cream cheese,
    softened
 ½ cup granulated sugar
 ½ teaspoon vanilla extract
 2 cups all-purpose flour, plus
    extra for the work surface
 ½ cup seedless raspberry jam
 1 large egg, beaten
 2 tablespoons coarse sugar (or
    decorative sugar)

 Instructions: 

 1. With an electric mixer, beat the
 butter, cream cheese, and
 granulated sugar until fluffy. Mix in
 the vanilla. Gradually add the
 flour, mixing just until
 incorporated.

 2.  Turn the dough onto a floured
 work surface and gently knead it 2
 or 3 times, just to bring it together.
 Form the dough into two 1” thick
 squares. Wrap in plastic wrap and
 refrigerate for 1 hour.

 3.  On a lightly floured piece of
 parchment paper, roll one of the
 dough squares into a 9” x 12”
 rectangle. Spread half the jam
 over the dough. Cut the dough
 crosswise into thirds, making three
 9”x4” rectangles. Starting at the
 long side of each rectangle, roll
 into logs. Wrap in wax paper and
 refrigerate until firm, approx. 30
 minutes. Repeat with the remaining
 dough.

 4. Heat oven to 350°. 
 Slice the logs into 1” pieces and
 space 1 ½ inches apart on
 parchment-lined baking sheet.
 Brush with beaten egg and
 sprinkle sugar on top. Bake until
 golden, 20 to 25 minutes.

 Makes 48 cookies.

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Cocoa Coffee Crinkles

brought by Victoria,

 Ingredients:

 ½ cup butter, softened
 1 cup packed dark brown
      sugar
 1 tablespoon instant coffee
      crystals
 1 teaspoon baking soda
 1 teaspoon ground cinnamon
 2 egg whites
 1 ½ cups all-purpose flour
 ¹/₃ cup granulated sugar
 2 tablespoons unsweetened
     cocoa powder

 Instructions: 

 1.  In a large bowl, beat butter
 with an electric mixer on medium
 to high speed for 30 seconds.
 Add brown sugar, the 2/3 cup
 cocoa powder, the coffee crystals,
 baking soda, and cinnamon. Beat
 until combined. Scrape the sides
 of the bowl occasionally. Beat in
 egg whites until combined. Beat in
 as much of the flour as you can
 with the mixer, then stir in
 remaining flour. Divide dough in
 half. Cover and chill about 1 hour
 until dough is easy to handle.

 2. Preheat oven to 350°. In small
 bowl, combine the granulated
 sugar with the 2 tablespoons of
 cocoa powder. Shape dough into
 1 inch balls. Shape each ball into a
 1 ½ inch log; roll logs in
 cocoa/sugar mixture to coat
 (reserve remaining sugar mixture
 for use at end). Place logs 2
 inches apart on an ungreased
 cookie sheet.

 3.  Bake in pre-heated oven for 8
 to 10 minutes or until edges are
 firm. Transfer cookies to wire
 rack; let cool. Sprinkle cookies
 with any remaining sugar mixture.

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Pistachio and Cherry Mexican Wedding Cakes

brought by Martha

from Bon Appétit 
December 2006

 Ingredients:

  2 cups (4 sticks) unsalted
    butter, room temperature
 1 cup powdered sugar plus
    more for coating
 2 tablespoons vanilla extract
 1 teaspoon salt
 1 cup shelled unsalted natural
    pistachios (about 4 ounces),
    chopped
 1 cup dried tart cherries or
    dried cranberries
 3 1/3 cups sifted cake flour
 1 2/3 cups sifted all purpose
    flour
 Orange zest

 Instructions: 

1. Preheat oven to 350°F. Butter 3 heavy large baking sheets. Using electric mixer, beat 2 cups butter and 1 cup powdered sugar in large bowl until light and fluffy. Beat in vanilla and salt, then pistachios and cherries. Using spatula, stir in all flour (do not overmix dough).

2. Shape dough by generous tablespoonfuls into football-shaped ovals. Place on prepared sheets, spacing 1 inch apart. Bake cookies, 1 sheet at a time, until bottoms just begin to color, about 16 minutes. Cool cookies on sheets 10 minutes before coating.

3. Pour generous amount of powdered sugar into medium bowl. Working with 5 or 6 warm cookies at a time, add cookies to bowl of sugar; gently turn to coat thickly. Transfer cookies to sheet of waxed paper. Repeat to coat cookies with sugar again; cool completely. Can be made 4 days ahead. Store airtight at room temperature. 

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