Cookies from Christina and Jonah’s Wedding

These recipes are courtesy of Jo Jones (Christina’s mom)

Russian Tea Balls

1 cup butter
1/2 cup powdered sugar
1/4 teaspoon salt
1 teaspoon vanilla
2 1/4 cups flour
3/4 cups nuts, finely chopped (I used pecans)

Cream butter and powdered sugar.  Add rest of ingredients.  Roll into very small balls.  Bake 15 minutes at 350 degrees.  Let cookies cool for a few minutes and roll in powder sugar while they are still a bit warm.

Side note:  This dough is very soft, I put it in the refrigerator for an hour or so to firm it up a bit before I start rolling into balls. I didn’t bake the cookies 15 minutes.  It was more like 12 minutes.  Every oven is so different.  They should be slightly brown on the bottom.  They are tender, so it is important to let them cool just a few minutes before rolling them in the powder sugar.

Almond Sugar Cookies

1 cup sugar
1 cup butter or margarine, softened (I use butter)
1 teaspoon vanilla
1/2 teaspoon almond extract
1 egg
2 1/3 cup flour
1/2 teaspoon baking soda
colored sugar

In large bowl, beat sugar and butter on low speed until light and fluffy.  Stir in vanilla, almond extract and egg.  Stir in flour and baking soda.  Shape dough into balls, roll in colored sugar and place on ungreased cookie sheet 2 inches apart. Bake 9-11 minutes at 350 degrees.

Side note:  Again, this dough is very soft and I put in the refrigerator for at least an hour before I roll into balls.

Lemon Balls

6 cups flour
6 teaspoons baking powder
pinch of salt
1 1/4 cup sugar
1 ounce lemon extract
1 cup Crisco ( I use butter flavor)
1 stick butter
6 eggs
1/4 cup of milk or less

Icing
1 1/2 stick of butter
1 1/2 pounds of powder sugar
3/4 ounce of lemon extract
milk

In a large bowl, mix flour, baking powder and salt.  Cream butter, Crisco and sugar.  Beat until fluffy and light.  Add eggs, and lemon extract.   Gradually add flour.  Add milk last, a little at a time until the dough comes together.

Roll cookies into ball.  place 2 inches apart on cookie sheet.  Bake at 350 degrees for about 7 minutes.  The bottoms of the cookies should be slightly brown and the tops may crack.

Cool cookies.

Icing:  This is a hot icing so you will need to work quickly.  In a medium sauce pan melt the butter.  Add the powder sugar and extract.  Stir to mix.  Add milk to make icing the correct consistency-which is whatever you like.  My family likes a thin icing, while others like it a bit thicker.  Quickly dip the cookies in the icing and set on rack to dry.

Side note:  I have tried to make a cold lemon icing, the cookies are not as good.

Dark Chocolate Cherry Biscotti

 

2 1/4 cups flour

1 teaspoon baking powder

1/4 teaspoon salt

1/2 cup softened butter

1 cup sugar

2 eggs

1/2 cup dried cherries

1/2 cup chopped dark chocolate

1 teaspoon almond extract

 

Preheat oven to 350 degrees.  Line a baking sheet with parchment paper.

In a large bowl, combine flour, baking powder, salt.  Set aside.

In a medium bowl, mix together butter and sugar.  Add eggs, almond extract.  Add the flour mixture.  Mix until it just comes together.  Add the cherries and chocolate.  Mix again, just until it comes together.

Divide the dough in half.  With lightly floured hands, shape each half into a rectangle log about 2 inches thick and 11 inches long.  It should be about an inch tall.  Place on baking sheet with parchment paper about 2 inches apart.  The logs will grow.

Bake 20-30 minutes until toothpick in center comes out clean and bottom is golden.  Cool for 5 minutes.

Using a serrated knife and a cutting board, cut logs into 1/2 inch sliced.  Cut straight down, do not use a sawing motion.  Arrange slices cut side down, close together on baking sheet.  Bake for another 10-15 minutes, turning over half-way through.

Cookies can be dipped in melted chocolate if desired.

 

 

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