Archive for August, 2007

Ingredients

Flour (all-purpose) 2 cups
Salt teaspoon
Cold butter 1 cup
Softened cream cheese 1 cup
Egg (large) 1 number
Apricot preserves 6 tablespoons
Ground nuts 6 tablespoons

Method of Preparation

Take flour and salt in a medium sized bowl and stir well. Cut the butte to pieces and add and mix thoroughly till the mixture becomes crumbly. Add egg and cream cheese and stir well. Cover the dough with plastic wrap and refrigerate for 4 hours for making the dough firm.

Pre-heat oven to 375 F. Sprinkle flour over a board and roll one third of the dough to make an 11 inch circle.

Take 2 tablespoons of preserves and spread over the rolled dough and top with ground nuts throughout. Cut the prepared dough into 12 pie-shaped wedges using a pizza cutter or a sharp knife. Now roll each wedge shaped dough starting from the wide side and bend to make crescent shape.

Do the same for the rest of the dough pieces. Keep cookies with seam side facing down on a large cookie sheet with 2 inches spacing. Bake for 20 minutes.Remove and transfer to wired rack for cooling. Store in airtight containers.

Ingredients

Softened margarine cup
Sharp cheddar cheese (grated) 1 cup
Flour (all-purpose) 1-1/3 cup (sifted)
Water 2 tablespoons
Apricot preserves cup
Sugar cup

Method of Preparation

Add cheese and margarine to a bowl and beat together till you get a creamy mixture. Now add flour and water and blend well.

Refrigerate and chill the dough for 4 to 5 hours. Heat the oven and bring it to 370F. Take a medium sized saucepan heat the preserves and sugar over a medium heat till you get a mixture of smooth consistency. Keep aside the sugar-preserve mixture.

Make two equal parts of the prepared dough. Roll each part of dough into a 10 inch square and further cut it to 2 1/2 inch squares. Now with a shallow teaspoon put a small quantity of sugar-preserve mixture over the centre portion of each square, fold diagonally and seal the edges. Use ungreased sheet and bake for 8 to 10 minutes.

Ingredients

Sugar (granulated) 1 cup
Packed brown sugar cup
Margarine or butter cup
Eggs (large) 2 numbers
Vanilla extract 1 teaspoon
Water 2 tablespoons
Flour (all-purpose) 3 cups
Baking soda 1 teaspoon
Salt teaspoon
Andes mint 6 ounces
Halved pecans required numbers

Method of Preparation

Preheat oven to 375 degrees. Add butter or margarine and sugars to a large bowl and whisk to make a creamy consistency. Add eggs and water in a separate bowl and beat well for proper mixing. Now add flour, baking soda and salt to the butter-sugar mixture and mix well.

Now add this mixture to the egg mixture gradually and keep stirring as you add the mixture for proper mixing. Chill dough overnight. Ensure the dough is chilled thoroughly before using it again. Place mint in the dough and ensure coverage thoroughly with the cookie dough.

Keep the cookies on lightly greased cookie sheet with 2 inch spacing. Put a half nut over each cookie and bake for 8 to 10 minutes till the cookie turn golden brown. Remove and transfer to wired racks for complete cooling.