Choco-Orange Slices

Preheat oven to 325 F.

Add 1 1/2 tsp grated orange peel to 1 1/2 cups of cookie dough; mix well.  Shape into 8 x 1 1/2 inch log. Chill 30 minutes.

Cut log into 1/4 inch slices.  Place on ungreased cookie sheet.

Bake 15 to 18 minutes or until edges begin to brown. Cool on wire rack.

Melt 1/3 cup chocolate chips with 1 TBS orange juice and 1 TBS orange flavored liqueur  in small saucepan over low heat, stirring until smooth.  Dip cookies into chocolate mixture.

Philly Cream Cheese Cookie Dough

Philly Cream Cheese Cookie Dough

1 (8 oz) pkg Cream Cheese, softened          1 c. powdered sugar
3/4 cup butter, softened                               2 1/4 cup flour
1/2 tsp baking soda

Beat cream cheese, butter and sugar in large mixing bowl at medium speed with electric mixer until well blended.
Add flour and soda; mix well.

Use this dough as a base for other cookies such as Choco- Orange Slices, Preserve Thumbprints, Chocolate Mint Cutouts.

Divinity

2 2/3 cups sugar

2/3 cup light corn syrup

1/2 cup water

2 egg whites

1 teaspoon vanilla

2/3 cup coarsely chopped nuts

 

Directions

1.      Cook sugar, corn syrup and water (use 1 tablespoon less water on humid days) in 2-quart saucepan over low heat, stirring constantly, until sugar is dissolved. Continue cooking, without stirring, to 260ºF on candy thermometer or until small amount of mixture dropped into very cold water forms a hard ball that holds its shape but is pliable.

2.     Beat egg whites in medium bowl with electric mixer on high speed until stiff peaks form. Continue beating while pouring hot syrup in a thin stream into egg whites, beating constantly on medium speed. (For best results, use electric stand mixer, not a portable handheld mixer since beating time is about 10 minutes and mixture is thick.) Add vanilla. Beat until mixture holds its shape and becomes slightly dull. (Mixture may become too stiff for mixer.) Gently stir in nuts.

3.      Drop mixture from buttered spoon onto waxed paper. Let stand at room temperature at least 12 hours, turning candies over once, until candies feel firm. Store in airtight container.

 

http://m.bettycrocker.com/recipes/divinity/6bd6e6d7-fd23-47e2-a120-facc19bca138

Pepparkakor

2 tbsp ground cinnamon
1 tbsp ground ginger
1 tbsp ground cloves
1 tsp ground cardamom
½ tsp allspice
1 tsp of salt (omit if using salted butter)
1 tbsp baking soda
1 1/3 c. unsalted butter

1 ¼ c. regular white sugar
¾ c. brown sugar
 1 small egg
the peel of one lemon
1 ¼ c. golden syrup (molasses)
1 ¼ c. heavy cream
4 ¾ c. flour

Day one: Sift the spices and the baking soda in a bowl. Mix butter with the two sugars, add the spices and the egg. Add lemon, golden syrup (molasses), cream and finally flour. This will be fairly sticky – don’t worry! Stick it in the fridge overnight. Instead, make a log or at least flat discs, wrap in plastic, and chill.
Day two. Take out small pieces of dough at a time, and roll out on a floured work surface.
Bake in the oven, at 350 F for 7-8 minutes, depending on size.