1 B
Ftimlly Weekly Cookbook
MELANIE DEPROFT, Director, Culinary Arts Institute
Speeulaci
Pecan Form Cookie
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Ltteie packages of these are traditionally
included in Dutch, children's Christinas
gifts. Your family will enjoy Speeulaci
in any season.
TO PREPARE: 20 MIN. TO BAKE: 15-20 MIN.
Vi p (about 3 oe.) unblaitched
almonds, finely chopped
1 cup sifted flour
Vj teaspoon salt "
cup butter
Vj teaspoon grated lemon peel
(grated through colored part
only; white is bitter)
i teaspoon lemon extract
1 cup sifted confectioners' sugar
2 eggs, well beaten (until thick
and piled softly)
1. Sift the flour with salt. Set aside.
2. Cream butter with the lemon peel and
extract until butter is softened. Add
sugar gradually, creaming until fluffy
after each addition.
3. Add eggs in thirds, beating thoroughly
after each addition. Measure cup of
the creamed mixture and set aside.
4. Mixing until blended after each addi
tion, add the dry ingredients in thirds to
the remaining creamed mixture. Turn
dough onto a cookie sheet. Using a spat
ula, spread it out Vs in. thick. Spread the
reserved creamed mixture over cookie
dough and sprinkle with the chopped
almonds; press lightly.
5. Bake at 350F 15 to 20 min. Remove
pan to cooling rack. While still warm,
cut into bars, squares, or diamonds. Re
move cookies to cooling racks.
About 2 doz. cookies
Choco-Honey Chews
CONVfMHNCi I SOOO fOU 2
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TO PREPARE: 20 MIN. TO BAKE: 35-40 MIN.
1 cups honey-flavored graham
cracker crumbs (about 22
crackers)
Vi cup (about lot) chopped pecans
1 lS-or. can (1 ' cups) sweetened
condensed milk
2 tablespoons honey
' Vi teaspoons grated orange peel
(grated through colored part
only; white Is bitter)
2 tablespoons orange juice
6 or. (about 1 cup) semlsweet
chocolate pieces
Grease an 8x8x2-in. baking pan.
2. Blend the sweetened condensed milk
with the honey, orange peel, and orange
juice. Mix in cracker crumbs, chocolate
pieces, and peoans. Turn mixture into
prepared pan and spread evenly into
the corners.
3. Bake at 350F 35 to 40 min., or until
a wooden pick inserted in center comes
out clean. Remove pan to cooling rack.
Cut into bars while still warm. Remove
bars to cooling rack. About 16 cookies
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TO PREPARE: 15 MIN. TO BAKE: 10 MIN.
Vs tip (about 3 os.) pecans, grated
(about I cup, grated)
up sifted flour
Vs teaspoon baking powder
y4 teaspoon salt
Vj cup sifted confectioners' sugar '
6 tablespoons butter, chilled
I teaspoon vanilla extract
1. Lightly grease small cookie forms,
about lV4xV4-in. (usually available in
the housewares section of a department
store), or use sandbakkelse molds.
2. Sift together into a bowl the flour,
baking powder, salt, and sugar. Mix in
the pecans.
3. Cut in the butter with a pastry
blender or two knives until mixture be
comes a soft dough (requires working be
yond the stage when mixture resembles
coarse corn meal) . Mix in the extract.
4. Put about one teaspoon of dough into
each prepared cookie mold and press
lightly. (If using sandbakkelse molds,
fill about one-half full). Place the molds
on a cookie sheet.
5. Bake at 375 F 10 min. Remove molds
to cooling rack; cool about 10 min. With
the point of a knife, carefully loosen
cookies from molds. Invert onto cooling
rack. Sift confectioners' sugar over tops.
About 4 doz. cookies
Cherry-Coconut Treasures
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4
TO PREPARE : 25 MIN. TO BAKE: 9 MIN.
1 cup coconut, finely chopped
y4 cup maraschino cherries,
well drained and finely chopped
2 V4 aps sifted flour
Va teaspoon baking powder
14 teaspoon salt
y4 cup butter or margarine
1 teaspoon vanilla extract
1 14 cups sugar
2 egg yolks, well beaten (until
thick and lemon-colored)
3 tablespoons undiluted evaporated
milk
1. Lightly grease cookie sheets.
2. Sift together the flour, baking powder,
and salt. Set aside.
3. Cream the butter with vanilla extract
until butter is softened. Add the sugar
gradually, creaming until fluffy after
each addition.
4. Add egg yolks in tliirds, beating
thoroughly after each addition.
5. Mixing until well blended after each
addition, alternately add dry ingredients
in thirds and evaporated milk in halves
to creamed mixture. Mix in the coconut
and maraschino cherries.
6. Drop by half-teaspoonfuls about 2 in.
apart onto cookie sheets.
7. Bake at 400F 9 min. Remove cookies
to cooling racks. About doz. cookies
Family Weekly, December 14, 19SS
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