Northwest NEWS

December 6, 1999

Home & Garden

Dining In: Bake a memory for the holidays

Chocolate-Dipped Moons

   1-1/2 c. powdered sugar
   1 c. butter, softened
   1 egg
   1-1/2 tsp. almond extract
   2-1/2 c. all-purpose flour
   1 tsp. cream of tartar
   1 tsp. baking soda
   1 (12 oz.) package (2 c.) semi-sweet chocolate chips
   1 Tbsp. shortening
   Powdered sugar

   Heat oven to 375. In large mixer bowl, combine 1-1/2 c. powdered sugar and butter. Beat at medium speed until creamy. Add egg and almond extract; continue beating until well mixed. Reduce speed to low; add flour, cream of tartar, and baking soda. Continue beating until well mixed. Shape dough into 1-inch balls. Roll balls into 2-inch ropes; shape into half-moons. Place 2 inches apart on cookie sheets. Bake for 8 to 10 minutes or until set. (Cookies do not brown.) Cool completely. In 1-quart saucepan, melt chocolate chips and shortening over low heat, stirring occasionally, until smooth (2 to 3 minutes). Dip half of each cookie into chocolate; let stand on waxed paper-lined cookie sheets until chocolate is set. Sprinkle remaining half with powdered sugar. Store between sheets of waxed paper in covered containers. Makes 54 cookies.

Star-Light Star-Bright Cut-Outs

Cookies:
   2/3 c. softened butter
   3 oz. cream cheese, softened
   1 c. sugar
   1 egg
   1 tsp. grated lemon peel
   1/2 tsp. lemon juice
   2-1/4 c. all purpose flour
   1/2 tsp. baking soda
   1/4 tsp. salt
   1/2 c. jam
Frosting:
   2 c. powdered sugar
   1/4 c. softened butter
   1 tsp. vanilla
   2-3 Tbsp. milk
   Food coloring
   Colored sugar and decorator candies

   In large mixer bowl, combine butter and cream cheese. Beat at medium speed, scraping bowl often, until creamy (1 to 2 minutes). Add sugar, egg, lemon peel, and lemon juice; continue beating until well mixed. Reduce speed to low; add flour, baking soda, and salt. Beat until well mixed (1 to 2 minutes). Divide dough in half; shape into balls. Flatten each ball slightly. Wrap in plastic food wrap; refrigerate 1 hour. Heat oven to 350. On floured surface, roll out one-half of dough (keep remaining dough refrigerated) to 1/8-inch thickness. Cut with 2 to 3-inch cookie sheets. Place 1/4 tsp. jam in center of each cut-out; spread slightly. Top with another cookie cut-out. Gently press edges to seal. Bake for 7 to 10 minutes or until edges are lightly browned. Cool 1 minute before removing cookies from sheet. Cool completely. In small mixer bowl combine butter, powdered sugar, and vanilla. Beat at low speed, adding enough milk for desired spreading consistency. If desired, tint frosting with food coloring; frost and decorate cookies. Makes 3-1/2 dozen cookies.

Heavenly Toffee Chip Fudge

Fudge:
   1/2 c. butter
   1/4 c. milk
   6 oz. (1 c.) semi-sweet chocolate chips
   3 c. powdered sugar
   1 tsp. vanilla
   1/2 c. toffee chips
Topping:
   2 Tbsp. toffee chips

   In large microwave-safe mixer bowl, combine butter, milk, and chocolate chips. Microwave on HIGH for 1-2 minutes or until butter and chocolate chips are melted. Stir in powdered sugar and vanilla; beat at medium speed, scraping bowl often, until smooth (2 to 3 minutes). By hand, stir in 1/2 c. toffee chips. Spread in buttered 8-inch square baking pan. Sprinkle 2 Tbsp. toffee chips over top; gently press into fudge. Cover; refrigerate until firm (1 to 1-1/2 hours). Cut into squares. Store refrigerated in airtight container. Stove Top Directions: In 2-quart saucepan combine butter, milk, and chocolate chips. Cook over low heat, stirring occasionally, until butter and chocolate chips are melted (5 to 10 minutes). Place chocolate mixture in large mixer bowl. Stir in powdered sugar and vanilla. Continue as directed above. Makes 3 dozen.