Northwest NEWS

November 27, 2000

Home & Garden

Treats for the holidays

Slice and Bake Shortbread
   1 c. butter, softened
   1/2 c. firmly packed brown sugar
   1 tsp. vanilla
   2-1/4 c. all-purpose flour
   1/2 c. sugar
   1 tsp. ground cinnamon
   Combine butter, brown sugar and vanilla in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy, Reduce speed to low; add flour. Beat, scraping bowl often, until mixture forms a dough (2 to 5 minutes). Divide in half. Shape each half into 6x2 inch roll. Wrap each roll in plastic food wrap; refrigerate at least 2 hours. Heat oven to 375. Cut logs into 1/4-inch slices with sharp knife. Place 1 inch apart on ungreased cookie sheets. Bake 7 to 9 minutes or until lightly browned on edges. Cool slightly.
   Stir together sugar and cinnamon in small bowl. Roll warm cookies in cinnamon-sugar mixture.
   Make 3-1/2 dozen cookies.
  
   Chewy Drizzled Cinnamon Chip Cookies
   3/4 c. butter or margarine, softened
   1 c. packed light brown sugar
   1/4 c. light corn syrup
   1 egg
   1-2/3 c. cinnamon chips, divided
   2-1/2 c. all-purpose flour
   2 tsp. baking soda
   1/4 tsp. salt
   1 c. finely ground pecans or walnuts
   Beat butter and brown sugar in large bowl until fluffy. Add corn syrup and egg; mix well.
   Place 1 cup cinnamon chips in microwave-safe bowl. Microwave at High (100%) 1 minute; stir if necessary, microwave at high an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred.
   Stir into butter mixture. Stir together flour, baking soda and salt; add to cinnamon chips mixture, beating just until blended. Cover; refrigerate dough into 1-inch balls; roll in nuts, lightly pressing nuts into dough.
   Place on ungreased cookie sheet. Bake at 8 to 10 minutes or until golden around edges. Cool slightly; remove from cookie sheet to wire rack.
   Cool completely. Drizzle with cinnamon chips.
   Makes about 5 dozen cookies.
  
   Banana Holiday Cookies
   2-3/4 c. all-purpose flour
   1 tsp. baking soda
   1/4 tsp. salt
   1 c. margarine, softened
   1-1/4 c. granulated sugar, divided
   1/4 c. packed brown sugar
   1 egg
   1 large ripe banana, mashed (about 1/2 c.)
   1/2 tsp. ground cinnamon
   Combine flour, baking soda and salt in medium bowl; set aside. Beat together margarine, 1 c. granulated sugar and brown sugar in large bowl until light and fluffy. Beat in egg and banana until blended. Stir in flour mixture until combined. Cover and refrigerate 2 hours or overnight until dough is firm enough to handle.
   Combine remaining 1/4 c. granulated sugar and cinnamon in small bowl. Shape dough into 1-inch balls. Roll in cinnamon mixture; place two inches apart on ungreased baking sheets.
   Bake at 350 degrees for 10 to 12 minutes or until lightly browned. Carefully remove cookies to wire rack to cool completely.
  
   Cinnamon Honey Buns
   1/4 c. butter or margarine, melted
   1/2 c. honey
   1/4 c. toasted nuts
   2 tsp. ground cinnamon
   1 loaf (1 lb.) frozen bread dough, thawed according to package directions
   3/4 c. raisins
   In small bowl, combine melted butter, honey, cinnamon and nuts; mix well. Place 1 tsp. of mixture in each of 12 lightly greased muffin cups; set aside. On floured surface, roll bread dough to form 10 x 18-inch rectangle. Spread remaining honey-cinnamon mixture evenly over dough to within 1 inch of edge. Sprinkle evenly with raisins. Beginning at long edge, roll dough to form log; pinch seam to seal. Cut into 12 equal pieces. Place, cut sides up in muffin cups. Cover; let rise in warm draft-free place for 30 minutes.
   Place muffin pan on foil lined baking sheet. Bake at 350 for 18 to 22 minutes, or until buns are golden. Remove from oven; let cool 5 minutes in pan. Invert pan on lined baking sheet. Serve Warm.
   Makes 12 buns.
  
   Berry Cherry Breads
   2-1/2 c. all-purpose flour
   1 c. oats (quick or old fashioned, uncooked)
   1 tsp. baking powder
   1 tsp. baking soda
   1 tsp. ground cinnamon
   1/2 tsp. salt
   3/4 c. dried cranberries
   3/4 c. dried cherries
   3/4 c. milk
   12 Tbsp. (1-1/2 sticks) butter, melted and cooled.
   2 eggs, lightly beaten
   Heat oven to 350 degrees. Lightly spray six mini- Bundt pan cups with cooking spray. In large bowl, combine first six ingredients; mix well. Add dried fruit; mix well. Add combined honey, milk, butter and eggs all at once; stir just until dry ingredients are moistened. (Do not overmix.) Divide batter evenly between cups. Bake 23 to 27 minutes or until tops of breads feel firm when touched and wooden pick inserted into breads has a few moist crumbs clinging to it. (Do not overbake.) Remove breads from cups; cool on wire rack. Drizzle with favorite glaze. Decorate as desired. Store wrapped in aluminum foil up to 2 days. For longer storage, label and freeze.
   Makes 6 mini loaves.
  
   Chocolate Kifle
   (Czechoslavakian rich cookie topped with powdered sugar with a center of tangy fruit or rich chocolate.)
   2-1/4 c. all-purpose flour
   1 envelope rapid-rise yeast
   1/2 c. sour cream
   1/2 c. butter or margarine
   2 Tbsp. water
   2 egg yolks (reserve whites for filling)
   1/2 c. granulated sugar
   Chocolate-nut filling
   1/4 c. powdered Sugar
   In a large bowl, combine 2/3 c. flour and undissolved yeast. Heat sour cream, butter, and water until very warm (120 to 130 degrees). Gradually add to dry ingredients. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg yolks and 1/2 c. flour. Beat 2 minutes at high speed, scraping bowl occasionally. Stir in enough remaining flour to make a stiff batter; apportion into 3 parts. Cover each portion tightly with plastic wrap; refrigerate 2 to 24 hours. Lightly dust work surface with granulated sugar. Roll each piece to 12-inch circle; cut into 8 wedges. Spread about 1 Tbsp. Chocolate-Nut Filling on wide end of each edge of each wedge. Roll up from wide ends; curve ends to make crescents. Place, with points down, on greased baking sheets.
   Bake at 375 for 15 to 20 minutes or until golden brown. Remove from sheets; cool on wire racks. Sprinkle with powdered sugar. Chocolate Nut Filling: In a medium bowl, beat 2 egg whites until soft peaks form. Add 1/4 c. sugar and 1 tsp. vanilla extract gradually. Continue beating until stiff, but not dry. Stir in 3/4 c. ground toasted walnuts and 3/4 c. mini chocolate chips.