Florentines

1 3/4 cups sliced, blanched almonds (about 5 ounces)

3 tablespoons flour
Finely grated zest of 1 orange (about 2 tablespoons)
1/4 teaspoon fine salt
3/4 cup sugar
2 tablespoons heavy cream
2 tablespoons light corn syrup
5 tablespoons unsalted butter
1/2 teaspoon pure vanilla extract
Chocolate Topping, optional:
2 to 4 ounces semisweet chocolate, chopped

Position a rack in the center of the oven and preheat to 350° F. Line a baking sheet with a silicone baking mat or parchment paper.

Pulse the almonds in a food processor until finely chopped, but not pasty. Stir together the nuts, flour, zest and salt in a large bowl.

Put the sugar, cream, corn syrup and butter in a small saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a rolling boil and sugar is completely dissolved. Continue to boil for 1 minute. Remove from heat and stir in the vanilla, then pour mixture into almond mixture and stir just to combine. Set aside until cool enough to handle, 30 minutes.

Scoop rounded teaspoons (for 3-inch cookies) or rounded tablespoons (for 6-inch cookies) of batter and roll into balls. Place on prepared baking sheet, leaving about 3 to 4 inches between each cookie since they spread.

Bake 1 pan at a time, until the cookies are thin and an even golden brown color throughout, rotating pans halfway through baking time, about 10 to 11 minutes. Cool on baking sheet for 5 minutes, then transfer to racks to cool. Repeat with remaining batter. Serve.

Optional chocolate topping: Put the chocolate in a medium heatproof bowl. Bring a saucepan filled with 1 inch or so of water to a very low simmer; set the bowl over, but not touching, the water. Stir the chocolate occasionally until melted and smooth. (Alternatively, put the chocolate in a medium microwave-safe bowl. Melt at 50 percent power in the microwave until soft, about 1 minute. Stir, and continue heat until completely melted, about 1 to 2 minutes more.)

Rosettes

2 eggs
1 tablespoon sugar
1/4 teaspoon salt
1 cup all-purpose flour, sifted
1 cup milk
1 teaspoon vanilla

Combine eggs, sugar, and salt; beat well. Add remaining ingredients; beat until smooth. Heat rosette iron in deep, hot oil (350 to 375 F) for two minutes. Drain excess oil from iron; dip in batter to 1/4 inch from top of iron, then immediately into hot oil. Fry rosette until golden, 10 to 30 seconds. Lift out; tip upside down to drain. With fork, push rosette off iron onto rack placed over paper towels.

Reheat iron 1 minute; make next rosette. If you have two rosette irons, reheat one while using the other. Stir batter from time to time as you will get some oil in it. Sprinkle rosettes with confectioner's sugar.

Mulled Marvel

This recipe comes to UNOR courtesy of Stewart Faulkner.

1.5 l bottle of dry red burgundy
1 orange
handful of cloves
1 lime, quartered
1 large stock pot
4 small or 2 large cinnamon sticks
tsp black cracked pepper
1/2 tsp nutmeg
1/2 tsp allspice
zest of one lemon
1 Tbs brown sugar
2 thin slices of ginger root
small splash of ruby port or good Irish whiskey

Take the orange and push the whole cloves into the skin evenly all the way around. Score skin into center to allow flavor out (or puncture with a fork several times).

In a large stock pot put the cloved orange, 2 of the 4 quarters of lime, cinnamon sticks, cracked pepper, nutmeg, allspice, lemon zest, brown sugar, ginger root, and one bottle of wine.

Simmer until steamy and hot, about 20-25 minutes.

Remove from heat and add a small splash of ruby port or a good Irish whiskey, and stir.

Strain the mulled wine, season to taste with nutmeg or sugar. Rub the insides of the serving cups with the remaining two quarters of lime and serve.

Best Ever Eggnog!

7 cups fat-free milk, divided
1 pkg. (4-serving size)Vanilla Flavor Pudding & Pie Filling
1 cup low-fat evaporated milk
2 tsp. rum extract


Pour 2 cups of the milk into large bowl. Add pudding mix. Beat with wire whisk 2 minutes.

Add remaining 5 cups milk, evaporated milk and extract; mix well.

Refrigerate until ready to serve.

Cream Cheese Spritz

1/2 cup shortening
1 (3 ounce) package cream cheese
1/3 cup white sugar
1 egg yolk
1 teaspoon lemon extract
1 1/2 cups all-purpose flour
1/2 teaspoon salt


Preheat oven to 400° F.

In a medium bowl, cream together shortening, cream cheese, and sugar until light and fluffy. Beat in egg yolk, and lemon extract. Combine flour and salt; gradually mix into the creamed mixture in three additions, mixing well after each. Load dough into a cookie press, and press cookies onto an ungreased cookie sheet.

Bake for 8 to 10 minutes in the preheated oven, or until lightly golden. Let cool on the baking sheet for a few minutes before transferring to wire racks to cool completely.

Almond Cookies

1/2 cup butter, softened
1/2 cup white sugar
1 egg
1 1/4 cups all-purpose flour
1/2 cup ground almonds
2 teaspoons amaretto liqueur


Preheat oven to 400° F.

In large bowl, cream together the butter and sugar. Beat in the egg, amaretto, and almonds.

Gradually mix in the flour until well blended. Drop by teaspoonfuls 2 inches apart on ungreased cookie sheets.

Bake 5 to 8 minutes in the preheated oven, or until cookies are lightly colored.

Devil's Food Peanut Butter Chip Cookies

2 eggs
1 teaspoon vanilla extract
2/3 cup shortening
1 (18.25 ounce) package devil's food cake mix
2 cups peanut butter chips


Preheat oven to 375° F.

In a medium bowl, beat the eggs, vanilla, and shortening with 1/2 of the cake mix until light and fluffy. Mix in the remaining cake mix and the peanut butter chips. Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheets.

Bake for 10 to 12 minutes in preheated oven. Remove from cookie sheets to cool on wire racks.

Spritz Orange Crisps

1 cup shortening
1/2 cup white sugar
1/2 cup packed brown sugar
1 tablespoon orange juice
1 egg
1 teaspoon orange zest
2 1/2 cups sifted all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking soda


Preheat oven to 375° F.

Cream the shortening. Gradually add the sugar and the orange juice. Cream well. Beat in the egg and the orange rind.

Sift the flour, salt and baking soda. Add the flour mixture to the creamed mixture a little at a time. Fill cookie press and form cookies onto an ungreased cookie sheet.

Bake for 10 to 12 minutes.

Super Duper Chocolate Cookies

4 (1 ounce) squares unsweetened chocolate
1/2 cup vegetable shortening
2 cups white sugar
2 teaspoons vanilla extract
4 eggs
2 cups all-purpose flour
2 teaspoons baking powder
1/8 teaspoon salt
1/2 cup chopped walnuts
3/4 cup confectioners' sugar


Melt the chocolate and shortening in a saucepan over low heat. Remove from heat and mix in sugar and vanilla. Beat in eggs 1 at a time. In a bowl, sift together flour, baking powder and salt. Stir in the chocolate mixture and nuts. Chill dough in the refrigerator 3 hours or overnight.

Preheat oven to 350° F. Grease cookie sheets.

Place confectioners' sugar in a bowl. Roll dough into 1 inch balls. Roll dough balls in confectioners' sugar to coat. Arrange 3 inches apart on the prepared cookie sheets.

Bake 12 to 15 minutes in the preheated oven. The cookies will look soft when removed from the oven. Transfer to a wire rack to cool. Enjoy!

Gluten Free Chocolate Chip Cookies

3/4 cup butter, softened
1 1/4 cups packed brown sugar
1/4 cup white sugar
1 teaspoon gluten-free vanilla extract
1/4 cup egg substitute
2 1/4 cups gluten-free baking mix
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
12 ounces semisweet chocolate chips


Preheat oven to 375° F. Prepare a greased baking sheet.

In a medium bowl, cream butter and sugar. Gradually add replacer eggs and vanilla while mixing. Sift together gluten- free flour mix, baking soda, baking powder, and salt. Stir into the butter mixture until blended. Finally, stir in the chocolate chips.

Using a teaspoon, drop cookies 2 inches apart on prepared baking sheet. Bake in preheated oven for 6 to 8 minutes or until light brown. Let cookies cool on baking sheet for 2 minutes before removing to wire racks.

Praline Strips

1/2 cup butter
1/2 cup margarine
1 cup packed light brown sugar
1 cup chopped pecans
1 teaspoon vanilla extract


Preheat oven to 350° F.
Line cookie sheet with foil and cover bottom of pan with graham crackers.
Bring butter, margarine, and sugar to a boil for 2 minutes. Add pecans and vanilla.
Pour over crackers; spread evenly.
Bake for 10 minutes. Cut while warm or break into small pieces.

Peanut Butter Chocolate Chip Cookie Bars

1/2 cup butter
1 1/2 cups graham cracker crumbs
1 (14 ounce) can sweetened condensed milk
2 cups semisweet chocolate chips
1 cup peanut butter chips


Preheat oven to 350 degrees F.

Melt butter over low heat.

Pour butter into 13 x 9 inch pan. Sprinkle graham cracker crumbs over butter.

Pour condensed milk over crumbs. Sprinkle chocolate and peanut butter chips over milk mixture and press down firmly.

Bake 25 to 30 minutes.

Eggnog Cookies

1 cup butter, softened
2 cups white sugar
1 teaspoon vanilla extract
4 eggs
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground nutmeg


In a medium bowl, cream together the butter, sugar, and vanilla. Beat in eggs, one at a time. Sift together the flour, baking powder, salt and nutmeg; gradually stir into creamed mixture. Cover and refrigerate until firm.

Preheat oven to 375° F.

Drop by heaping spoonfuls onto an unprepared cookie sheet. Bake for 6 to 8 minutes in the preheated oven. Cookies should be lightly browned.

Whipped Shortbread Cookies

1 cup butter
1 1/2 cups all-purpose flour
1/2 cup confectioners' sugar
12 maraschino cherries


Preheat oven to 350° F.

Combine butter or margarine, flour and confectioner's sugar and beat for 10 minutes.

Drop from teaspoon onto cookie sheet. Decorate with maraschino cherry pieces.

Bake in preheated oven for 15 to 18 minutes, or until bottoms are lightly browned.

Pecan Praline Cookies

35 graham crackers
1 cup packed brown sugar
1 cup butter
1/4 teaspoon cream of tartar
1 cup chopped pecans



Place crackers on ungreased 10 x 15 sheet cake pan, covering bottom.

Bring sugar, margarine and cream of tartar to a boil. Add nuts. Pour mixture oven the top of the crackers.

Preheat oven to 325° F.

Bake for 10 minutes. Cool for a few minutes, and remove from pan while still warm.

Chocolate Rum Balls

3 1/4 cups crushed vanilla wafers
3/4 cup confectioners' sugar
1/4 cup unsweetened cocoa powder
1 1/2 cups chopped walnuts
3 tablespoons light corn syrup
1/2 cup rum


In a large bowl, stir together the crushed vanilla wafers, 3/4 cup confectioners' sugar, cocoa, and nuts. Blend in corn syrup and rum.

Shape into 1 inch balls, and roll in additional confectioners' sugar. Store in an airtight container for several days to develop the flavor. Roll again in confectioners' sugar before serving.

Chocolate Chip Cookies

1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons hot water
1/2 teaspoon salt
2 cups semisweet chocolate chips
1 cup chopped walnuts


Preheat oven to 350° F.

Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.

Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

Belgian Christmas Cookies

2/3 cup butter
1 teaspoon almond extract
1 cup packed brown sugar
2 eggs
1 2/3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup finely chopped blanched almonds
1/2 teaspoon ground cinnamon
2 teaspoons red decorator sugar
2 teaspoons green decorator sugar


Preheat oven to 375° F.

In a large bowl, cream together the butter and brown sugar. Add eggs, one at a time, beating thoroughly after each addition, then stir in the almond extract. Sift flour, baking powder, and salt together; stir into the creamed mixture until well blended. Turn into a greased 15x10x1 inch jelly roll pan and spread evenly to edges.

Sprinkle a mixture of almonds and cinnamon over batter, then sprinkle with a mixture of red and green sugars.

Bake for 10 to 12 minutes in the preheated oven, until the edges start to pull away from the sides of the pan. Cut into bars while still warm.

Peanut Butter Crispy Bars

6 cups crisp rice cereal
1 cup white sugar
1 cup peanut butter
1 cup corn syrup
1 tablespoon butter


In a medium sauce pan, mix together sugar, peanut butter, and corn syrup. Be careful not to let it burn, or it will ruin the recipe. Stir mixture until well melted. Remove pan from heat.

Combine warm peanut butter mixture with crisp rice cereal.

Grease well a 9 x 13 inch pan with butter or margarine. Spread mixture in pan. Allow to cool. When mixture is no longer sticky to the touch, cut into bars.

Spicy Oatmeal Raisin Cookies

1 (18.25 ounce) package spice cake mix
1 cup quick cooking oats
2 eggs
1/2 cup vegetable oil
1/2 cup raisins


Preheat oven to 350° F. Grease baking sheets.

Combine cake mix, oats, eggs, and oil in large bowl. Beat at low speed with electric mixer until blended. Stir in raisins.

Drop by teaspoonfuls onto baking sheets. Bake for 7-9 minutes or until lightly browned. Cool 1 minute on baking sheet.