Favorite Holiday Recipes

[Blubayou]

Yum - I am going to try these!

[Pressing-On]

Almond Butter Cookies

1 cup butter, softened
1/3 cup confectioner's sugar
1 cup ground almonds
1 t. almond extract
2 cups all-purpose flour

Preheat oven to 350. Lightly grease baking sheets.

In a large bowl, beat butter and confectioners' sugar at medium speed with an electric mixer until creamy. Add almonds and extract, beating well. Slowly beat in flour. Shape dough into 1-inch balls; place on baking sheets. Bake for 18 minutes, or until lightly browned. Immediately remove cookies to wax paper. Garnish by sifting generous amounts of confectioners' sugar over cookies and sprinkle with edible glitter.

[Pressing-On]

Lemon-glazed Miniature Cakes

1 cup butter, softened
1 3/4 cups sugar
2 large eggs
1 t. vanilla extract
3 1/2 cups all-purpose flour
1 t. baking soda
1 t. cream of tartar
3/4 cup plus 2 tablespoons buttermilk
3/4 cup plus 2 tablespoons confectioners' sugar
2 tablespoons fresh lemon juice

Preheat over to 350. Lightly grease mini muffin pans.

In large bowl, beat butter and sugar at medium speed with electric mixer until fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla extract. In a medium bowl, combine flour, baking soda and cream of tartar. Add to butter mixture, alternately with buttermilk, beginning and ending with flour mixture. Spoon batter into mini muffin pans, filling 3/4 full.

Bake for 15 to 18 minutes or until done. Immediately remove cakes to wire racks.

In small bowl, combine confectioner's sugar and lemon juice. Brush cooled cakes with lemon glaze.

Garnish with a shot of Dream Whip and a lemon zest.

[Pressing-On]

Hot Spiced Tea

8 cups water
1 1/2 t. whole allspice
1 t. whole cloves
5 cinnamon sticks
2 family-size tea bags
1 cup sugar
1 cup fresh orange juice
3/4 c. pineapple juice
1/3 c. fresh lemon juice

In a large saucepan or Dutch oven, combine water, allspice, cloves, and cinnamon sticks. Bring to a boil over medium-high heat. Add tea bags, and reduce heat to low; simmer for 6 minutes.

Remove tea bags; add sugar, orange juice, pineapple juice and lemon juice. Simmer for 15 minutes. Remove spices and serve hot.

[Pressing-On]

Walnut Russian Tea Cakes

1 c. unsalted butter, softened
1/2 c. confectioners' sugar
1 t. vanilla extract
1/2 t. black walnut extract
2 1/4 cups all-purpose flour
1/2 t. salt
3/4 c. toasted and chopped walnuts
Confectioner's sugar

Preheat oven to 400. Line a baking sheet with parchment paper.

In medium bowl, beat butter and sugar at medium speed until light and fluffy. Stir in vanilla and black walnut extract.

In medium bowl, sift together flour and salt. Gradually add flour mixture to butter mixture, mixing until combined. Fold in walnuts.

Using a tablespoon or small ice cream scoop, scoop dough into 1-inch mounds (not balls). Place on prepared baking sheet. Bake for 12 to 14 minutes, or until edges are lightly browned. Remove from oven; while still warm, dust with confectioners' sugar.

Cool on pans for 10 minutes; remove to wire racks to cool completely.

[rgcraig]

I made the Almond Joy Cake for my dad's yesterday and it was the best I've ever made - - sooooooo good and moist!

[Esther]

Originally Posted by rgcraig

I made the Almond Joy Cake for my dad's yesterday and it was the best I've ever made - - sooooooo good and moist!

IS the recipe posted here? Sounds great.

[rgcraig]

Originally Posted by Esther

IS the recipe posted here? Sounds great.

I don't think so - I'll post it in the Cake Thread

[Pressing-On]

I LOVE GINGERBREAD!!!!!!!!!!!!!!!!!!!!!

And this looks like a marvelous recipe!!

English Gingerbread Cake



http://www.saveur.com/article/Recipe...ngerbread-Cake

[Cindy]

Originally Posted by Pressing-On

I LOVE GINGERBREAD!!!!!!!!!!!!!!!!!!!!!

And this looks like a marvelous recipe!!

English Gingerbread Cake



http://www.saveur.com/article/Recipe...ngerbread-Cake

I love gingerbread.