SHORTBREAD STICKS
Shown
opposite, top right
and on
page 102.
1
1/ 2
cups all-purpose flour
1/ 2
cup sifted powdered sugar
% cup butter
2
tablespoons finely chopped
candied ginger
Vi cup finely chopped
sliced almonds
Vi
cup candied red cherries,
finely chopped
1
tablespoon granulated
sugar
Preheat
oven to 325°F.
Combine flour and powdered
sugar. Cut in butter until mixture
resembles fine crumbs and starts
to cling. Stir in ginger. Form into
a ball; knead gently until smooth.
On a lightly floured surface, roll
dough into a I4x6-inch rectangle
(about Id inch thick).
Combine
almonds, cherries,
and granulated sugar. Sprinkle
evenly over dough; press in
lightly. Using a knife, cut into
twenty
6
x
1
/
2
-inch strips. Place
about
1/2
inch apart on an
ungreased cookie sheet.
Bake
about 18 minutes or
until bottoms just start to brown.
Cool on cookie sheet 5 minutes.
Transfer to wire racks; cool.
Makes about 20 sticks.
SHIMMERING ICICLE
COOKIES
Shown
opposite, bottom right
and on
page 104.
3
/4 cup butter, softened
3
/4 cup granulated sugar
Vi
teaspoon baking powder
1
egg
V
2
teaspoon vanilla
V
4
teaspoon almond extract
2 cups all-purpose flour
Powdered Sugar Icing
White edible glitter or
coarse sugar
In a large
mixing bowl, beat
butter with an electric mixer for
30 seconds. Add granulated
sugar and baking powder. Beat
until combined. Beat in egg,
vanilla, and almond extract until
combined. Beat in as much of
the flour as you can with the
mixer. Stir in any remaining
flour. Cover; chill dough about
1
hour or until easy to handle.
Preheat
oven to 375°F. On a
lightly floured surface, shape
about
1/2
tablespoon of dough
into a
5
-inch rope, tapering the
end. Repeat with another
V
2
tablespoon of dough. Place
ropes side by side and twist
together. If desired, poke a small
hole in the top of each cookie
using a drinking straw.
Place
cookies about 1 inch
apart on an ungreased cookie
sheet. Bake for
8
to 10 minutes
or until edges are firm and
bottoms are lightly browned.
Cool on cookie sheet 1 minute.
Transfer to wire racks; cool.
Brush
Powdered Sugar Icing
over each cookie; sprinkle with
glitter. Makes 24 cookies.
Powdered Sugar Icing:
Stir
together
1
cup sifted
powdered
sugar,
1
tablespoon
milk,
and
1/4 teaspoon
almond extract.
Stir
in additional
milk,
1
teaspoon
at a time, to make icing smooth
and of brushing consistency.
EGGNOG LATTE
Shown on
page 104.
2 cups dairy eggnog
1
tablespoon light-color rum
1
tablespoon bourbon
1
cup hot brewed espresso
White nonpareils
White candy canes
(optional)
In a small
heavy saucepan,
heat eggnog over medium heat
until hot (do not boil). In the
meantime, stir rum and bourbon
into hot espresso.
Transfer
about
half
of the
eggnog and
half
of the espresso
mixture to a blender container.
Cover and blend until very
frothy. Repeat with remaining
eggnog and remaining espresso
mixture. Divide latte evenly
among coffee cups. Sprinkle
with nonpareils. Serve with a
white candy cane if desired.
Makes 5 (
6
- to
8
-ounce) servings.
HEAVENLY KEY
LIME FUDGE
Shown
opposite, top left
and
on
page 104.
If you wish, you can substitute fresh
Key lime juice or regular lime juice
for the bottled juice.
3 cups white baking pieces
1
14-ounce can (1
Vi
cups)
sweetened condensed milk
2 teaspoons finely shredded
lime peel
2 tablespoons bottled Key
lime juice or regular
lime juice
1
cup chopped macadamia
nuts, toasted if desired
Line
an
8
x
8
x
2
-inch baking pan
with foil, extending foil
over edges of pan. Butter foil;
set aside.
In a large
heavy saucepan,
cook and stir baking pieces and
106
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