More Christmas cookies

16 Dec


Marianne’s Desserts offered a wonderful selection of Christmas goodies, including a yule log combining delicate coffee and chocolate roulade with ganache and a deep cocoa icing; chocolate hazelnut truffle torte; upside down cranberry cake; cranberry orange scented sour cream cheesecake; pear and brie tart; butterballs, Zimsterne, gingermen, Viennese triangles, and much more.

Here was one of Marianne’s most popular recipes.

1 cup butter

2 cups sugar

2 large eggs

1 teaspoon vanilla

2 tablespoons EACH brandy and water, mixed together

4 cups flour

1 teaspoon baking powder

1 cup ground pecans

gold dust or decorative sprinkles

Cream butter and sugar in a bowl. Beat in eggs, vanilla and a mixture of brandy and water. Without over-beating, fold in dry ingredients and ground pecans. Wrap dough in plastic wrap and refrigerate for at least two hours.

Roll dough out on a well-floured board to 1/4-inch/6mm thickness. Cut dough with a five-point star cookie cutter. Bake on ungreased cookie sheet for eight to 10 minutes at 350F/180C.

When cookies are cool, prepare gold dust by mixing with a small amount of clear liquor such as vodka or white rum, in a teaspoon. Paint gold paste onto cookies, let dry and enjoy. Makes about 36 cookies.

And another:

Marianne’s choc chunk

Makes about two dozen

11/2 ounces semi-sweet chocolate (chocolate chips may be used)

4 ounces unsweetened chocolate

4 ounces unsalted butter

Melt together in microwave on medium setting. Combine and mix in:

1/2 cup flour

1/2 teaspoon baking soda

4 eggs

1 cup sugar

11/2 tablespoon instant coffee

2 teaspoons vanilla

1/2 pound chocolate chunks or chocolate chips (or substitute white chocolate chunks)

11/2 cups pecan pieces

Let the batter sit in the fridge for half an hour. Drop on greased pan, using an ice cream scoop (about 3 tbsp) and bake at 350 F for 8-10 minutes. Let the cookies cool for at least one hour, then refrigerate. They freeze well.



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