F o n t i n a , M o z z a r e l l a
a n d R o m a n o
T h e p e r f e c t s t o r m o f c h e e s e .
Electrify your appetite with a savory blend
of cheese, garlic and spinach. In your
grocer’s freezer. www.cpkfrozen.com
A tradition o f being n o n -trad itio n al.
f o
o
d
C O O K I E r e c i p e s
LEM ON-G INGER SNO W BALLS
Tea, not a typical cookie ingredient, provides
ju s t the right m ix o f bright fla v o r and spice in
these cookies. C ru sh an y large tea leaves
before adding. We used this recipe and the
chocolate variation,
right,
fo r the cover.
PREP:
30
MIN. CHILL:
1
HR. BAKE
10
MIN.
OVEN:
350
oF
V i
cup shortening
i
Tbsp .gratedfreshg ing erorfinely
chopped crystallized ginger
2 0 8
DECEMBER 2009 BETTERHOMESANDGARDENS
1
Tbsp. vanilla
2
tsp. honey-lem on-ginsengflavor
green tea (from one .1 oz. tea bag)*
1
tsp. finely shredded lemon peel
1
cup packed brown sugar
2
tsp. ground ginger
1
tsp. baking powder
V2
tsp. baking soda
1/4
tsp. salt
2
large eggs
2V2 cups all-purpose flour
Granulated sugar
1
recipe Powdered Sugar Glaze,
right
Toppings: coconut, powdered sugar,
white nonpareils
1.
In large m ix in g bow l beat shortening,
ginger, vanilla, tea, and lem on peel on
m edium u n til fluffy. A dd brow n sugar; beat
u n til w ell-com bined. Beat in ground ginger,
baking powder, baking soda, and salt. Beat
in eggs. Beat in as m uch of the flour as you
can; stir in rem aining b y hand. Refrigerate
dough
1
hour or un til easy to handle.
2. H eat oven to
350
°F. Shape dough in
1
-in c h balls. R o ll in granulated sugar and
place on two ungreased b akin g sheets.
3. Bake
10
m inutes or until lightly browned.
Cool
2
m inutes on baking sheets. Transfer to
w ire racks to cool completely. D ip in Powdered
Sugar Glaze and toppings; let stand on
waxed paper to dry. MAKES
4
DOZEN COOKIES.
POWDERED SUGAR GLAZE In bowl stir together
1
cup
powdered sugar
and about
4
teaspoons
w ater
to reach d rizzlin g consistency.
CHOCOLATE VARIATION (AS SEEN ON COVER)
Prepare as directed, adding 1 2
3
/4 cup
natural
unsweetened cocoa pow der
w ith the brow n
sugar, and reducing the flour to
2
1/ cups.
Bake
10
m inutes or un til edges are set. D ust
w ith powdered sugar.
*NOTE C u t open tea bag and add the loose
tea to the batter. (D o not brew the tea).
EACH COOKIE
75
cal,
2
g fat,
9
mgchol,
35
mg
sodium,
13
g carbo,
0
gfiber,
1
g pro.
;et the look
m in i sn o w b alls
For our cover photo we made lemon-ginger
and chocolate snowballs in two sizes. For the
large ones, follow instructions in the main
recipe,
left.
For mini snowballs, roll dough in
V2-to
34
-inch balls and bake fo r 8 minutes.
