Easter Nest Cookies

A sweet treat for the Easter table or a spring party, these cookies couldn’t be easier, starting with refrigerated sugar cookies and purchased frosting.

Prep: 45 min / Total: 45 min / Makes: 24 cookies

Ingredients:

• 1 package (16 oz) Pillsbury Ready To Bake refrigerated sugar cookies (24 cookies)
• 1 container (12 oz) fluffy white frosting
• 1 cup flaked coconut
• Food color
• Jelly Beans

Directions:

1. Bake cookies as directed on package. Cool completely, about 10 minutes.
2. Frost cookies. Add coconut to a 1-quart resealable food-storage plastic bag. Add 2 to 3 drops favorite food color, shaking bag to blend color. It may be necessary to add 1 to 2 tablespoons water to help disperse the color evenly or additional food color until desired color is reached. Sprinkle about 1 teaspoon coconut on each cookie.
3. Top with jelly beans or candy coated chocolate peanut candy.

Cinnamon Sugar Sticks

Prep: 45 minutes / Bake: 8 minutes 

Ingredients:

• 1/3 cup butter, softened
• 1 cup sugar
• 1 tsp. baking powder
• 1 tsp. ground cinnamon
• 1/2 tsp. salt
• 2 eggs
• 1 tsp. vanilla
• 2-1/4 cups all-purpose flour
• 1-3/4 cups slivered almonds, toasted and ground (about 7 oz).
• 3 oz. white chocolate, chopped
• 1 Tbsp. shortening
• 1/3 cup red cinnamon candies, crushed
• 1/3 cup coarse decorating sugar

Directions:

1. Preheat oven to 350 degrees F. Line large baking sheets with parchment paper; set aside.
2. In mixing bowl beat butter on high 30 seconds. Add sugar; beat until combined. Beat in baking powder, cinnamon, and salt. Beat in eggs and vanilla.
3. In medium bowl combine flour and almonds. Beat as much flour as you can into butter mixture. Stir in remaining flour mixture.
4. On lightly floured surface roll or pat dough to 14x7-inch rectangle, about 1/2-inch thick. Cut in half, making two, 14x3 1/2-inch rectangles. Cut crosswise into 1/2-inch wide sticks. Use a metal spatula to transfer to baking sheets, placing 1 inch apart. Bake 8 to 10 minutes or until firm and edges are lightly browned. Cool on baking sheets 1 minute. Transfer cookies to rack to cool completely.
5. In small heavy saucepan melt chocolate and shortening over low heat, stirring constantly. In wide shallow bowl combine crushed candies and sugar. Dip sticks in chocolate then in candy mixture. Place on waxed paper to set. Makes 56 sticks.
6. To store: Place cookies, separated between waxed paper, in airtight container at room temperature up to 3 days.

Nutrition Facts: 

Christmas Tree Meringues

Ingredients:

• 2 egg whites
• 125g caster sugar
• green food colouring
• edible star decorations (I purchased mine from the supermarket)

Method:

1. Preheat the oven to 120 degrees C. Beat egg whites soft peaks form. Gradually add the caster sugar until glossy, firm peaks form. Once the sugar has been incorporated, add the green food colouring until the desired colour is achieved.
2. Using a spatula, put the mixture into a piping bag with a star tip. Pipe the meringue onto lined baking sheets in a spiral motion to create a tree shape. I made the base of my spiral about 2cm in diameter. Leave enough room between each tree to allow for the meringues to spread slightly. Top each tree with a star decoration.
3. Bake in the oven for about 30-45 minutes (actual baking time will depend on the size of your meringues). If you like your meringues spongy and marshmallowly  in the center, bake for a shorter amount of time; if you like your meringues dry throughout, bake for a longer amount of time. When ready, turn off the oven and open the door slightly ajar and allow the meringues to cool completely in the oven.

Baked Jam Doughnuts

Ingredients:

• 750g plain flour
• 140g castor sugar
• 7g yeast (1 sachet)
• 330ml luke warm milk
• 2 free range eggs
• 150g butter, melted
• 1/2 cup strawberry jam for filling
• 1 cup of castor sugar for coating doughnuts
• 100g butter, melted for coating doughnuts
• 2 tsp cinnamon

Method:

1. Combine the flour and sugar in a bowl.
2. Add the yeast to the milk and put aside for a few minutes until it starts to ferment. Then whisk the yeasty milk together with the eggs and melted butter. Add to the flour mix and combine into a dough ball.
3. Knead the dough for 8-10 minutes then lightly oil the dough and place it back into the bowl and cover with plastic wrap. Allow to prove for 1-1.5 hours or until more than double in size.
4. Preheat oven to 190C. Lightly flour 2 baking trays.
5. Knock the air out of the dough and turn onto a lightly floured surface. Divide the dough into 12 or 16 depending on whether you want regular or smaller doughnuts.
6. Roll into balls, trying to keep a smooth top and sides and only a seem underneath. Take the underside (less smooth side) and press your thumb into the dough and work it into a ‘well’ to fill with jam. Make sure there is enough dough to bring up over the jam without it squeezing out. This takes a bit of practice.
7. Place a teaspoon of jam in the well and bring the dough over the jam and pinch it together. Place seem side down on prepared baking tray.
8. Give the doughnuts plenty space to double in size without touching each other.
9. Cover with glad wrap and stand in a warm place until they have risen double in size.
10. Bake for 10 minutes until golden.
11. Melt the extra butter in a bowl and mix the extra sugar and cinnamon in another bowl.
12. Once the doughnuts come out of the oven dip them while hot in the melted butter, then dip them into the cinnamon sugar and serve hot.

Almond Powdered Sugar Cookies

Ingredients:

• 1 lb butter
• 3/4 C ground almonds toasted
• 1 egg yolk
• 1/4 C powder sugar
• 5-6 C sifted flour
• 1 t. almond extract

Method:

1. Melt butter & remove from heat. Beat in egg yolk and sugar. Gradually add flour and knead for 30 minutes adding more flour as needed. (You should be able to form a shape.) Half way through kneading, add nuts and extract. Shape into crescents or balls. (Obviously, i went the crescent shape although I think I prefer a small ball shape.)
2. Bake at 325 degrees until lightly browned on the bottom. (About 10 min.) Carefully remove from cookie sheet while still warm and coat with powdered sugar. Repeat coating of powdered sugar when cool.

Important Notes…

1. If the dough is too greasy and hard to form into a shape, add more flour.
2. You must knead for 30 min. Anything less, they don’t turn out right. Definitely use a mixer!
3. They are very fragile when they come out of the oven so be careful with that.
4. These are a buttery cookie with a crumbly texture.. they are definitely not soft of chewy!

Buttery Bow Cookies Recipe

72 Servings / Prep: 1 hour + chilling Bake: 10 min./batch

Ingredients:

• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup cold butter, cubed
• 1 egg, lightly beaten
• 1/2 cup heavy whipping cream
• 3 tablespoons butter, melted
• Red and green colored sugar

Directions:

1. In a large bowl, combine the flour, baking powder and salt; cut in butter until crumbly. Combine egg and cream; gradually beat in crumb mixture until a ball forms. Cover and refrigerate for 30 minutes or until easy to handle.
2. Divide dough into three portions. On a lightly floured surface, roll each portion into an 8-in. x 6-in. rectangle. Brush with melted butter; sprinkle with colored sugar. Cut into 8-in.-long x 1/4-in.-wide strips. Place 2 in. apart on ungreased baking sheets; form into bows.
3. Bake at 350 degrees for 10-12 minutes or until bottoms are lightly browned. Remove from pans to wire racks. Yield: 6 dozen.

Nutrition Facts: 1 cookie (calculated without colored sugar) equals 52 calories, 4 g fat (2 g saturated fat), 13 mg cholesterol, 37 mg sodium, 4 g carbohydrate, trace fiber, 1 g protein.

Citrus-Kissed Honey Buttons

These citrus-flavored sugar cookies are a lovely addition to any holiday cookie platter.

3 Dozen cookies / Active Time: 20 minutes / Total Time: 1 1/4 hours (including 30 minutes chilling time)

Ingredients:

• 1 3/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon cream of tartar
• 1/4 teaspoon salt
• 1 cup granulated sugar
• 4 tablespoons unsalted butter, softened (see Tip)
• 1 large egg
• 1 tablespoon honey
• 1 tablespoon finely grated lemon zest
• 1 tablespoon finely grated orange zest
• 1 teaspoon lemon extract

Preparation:

1. Whisk flour, baking soda, cream of tartar and salt in a small bowl.
2. Beat sugar and butter in a mixing bowl with an electric mixer on medium-high speed until light and fluffy. Add egg, honey, lemon zest, orange zest and lemon extract, and beat until blended. Gradually add the flour mixture, beating on low speed just until combined. Cover and refrigerate the dough for 30 minutes or overnight.
3. Preheat oven to 375 degrees F. Line 2 large baking sheets with parchment paper or nonstick baking mats.
4. Roll the dough into 36 balls (about 2 level teaspoons each) with your hands. Place 2 inches apart on the prepared baking sheets.
5. Bake, one batch at a time, until puffed and beginning to crack, 6 to 8 minutes. Cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.

Tips & Notes:

Make Ahead Tip: Cover and refrigerate the dough for up to 1 day. Store cookies airtight for up to 3 days or freeze for up to 3 months. / Equipment: Parchment paper or nonstick baking mats.

Tip: To soften butter, let stand at room temperature for 30 to 45 minutes. Or cut into small pieces and let stand for about 15 minutes. (Do not soften in a microwave - the uneven heat may melt the butter in spots.)

Nutrition:

Per Cookie: 59 calories; 1 g fat (1 g sat, 0 g mono); 9 mg cholesterol; 11 g carbohydrates; 6 g added sugars; 1 g protein; 0 g fiber; 36 mg sodium; 15 mg potassium.

1 Carbohydrate Serving

Exchanges: 1 carbohydrate (other)

Rum Balls Recipe

42 Servings / Prep: 40 min.

Ingredients:

• 2-1/2 cups crushed vanilla wafers (about 75 wafers)
• 1 cup ground pecans
• 1 cup confectioners’ sugar
• 2 tablespoons plus 2 teaspoons baking cocoa
• 1/4 cup rum
• 3 tablespoons honey
• 2 tablespoons water
• Additional confectioners’ sugar and/or crushed vanilla wafers

Directions:

1. In a large bowl, combine the wafer crumbs, pecans, confectioners’ sugar and cocoa. Combine the rum, honey and water; stir into crumb mixture.
2. Shape into 1-in. balls. Roll in additional confectioners’ sugar and/or wafer crumbs. Store in an airtight container. Yield: 3-1/2 dozen.

Nutrition Facts: 1 rum ball (calculated without additional sugar and wafers) equals 61 calories, 2 g fat (trace saturated fat), 1 mg cholesterol, 21 mg sodium, 10 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.

Apple Yeast Sugar Tart

Ingredients:

• 1 3/4 cups (245g) all purpose flour, sifted
• pinch of salt
• 1 tablespoon caster sugar
• 1 teaspoon instant yeast
• 1 egg
• 1/2 cup (120ml) warm whole milk
• 2 tablespoons (28g) softened unsalted butter
• 2-3 eating apples - I used Gala apples
• 1/3 cup (67g) demerara sugar
• 1/2 cup (120ml) thick cream*

Method:

1. Place flour, salt, sugar and yeast into a bowl. Whisk egg with milk and mix into flour mixture. Work in butter and knead to a smooth, thick batter - I used my Kitchen Aid with the hook attachment. Place in a buttered bowl and turn to coat. Cover with plastic wrap and leave to rise in a draught-free place for 30 minutes. Knock back dough, then press it into a 22cm buttered pie plate or loose-bottomed plan pan, cover with plastic and allow to recover for 30 minutes (it will have puffed slightly).
2. Preheat oven to 225 degrees C/437 degrees F. Peel apples, cored them and cut into eighths. Press apple slices into the dough, and sprinkle with the demerata sugar. Place pie plate/flan pan on a baking sheet. Bake for 10 minutes, then reduce heat to 200 degrees C/395 degrees F. Spoon cream over apples and bake for 20 minutes. The top should be slightly caramelized and the tart light and spongy. Eat warm.

*I used honey cream and whipped it to soft peaks before pouring.

Serves 4

Best-Ever Sugar Cookies Recipe

48 Servings / Prep: 30 min. + chilling Bake: 10 min./batch + cooling

Ingredients:

• 1 cup butter, softened
• 1 package (3 ounces) cream cheese, softened
• 1 cup sugar
• 1 egg yolk
• 1/2 teaspoon Spice Island Pure Vanilla Extract
• 1/4 teaspoon almond extract
• 2-1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 1/8 teaspoon ground nutmeg

Frosting:

• 3-3/4 cups confectioners’ sugar
• 1/3 cup water
• 4 teaspoons meringue powder
• Assorted colors of liquid food coloring

Directions:

1. In a large bowl, cream the butter, cream cheese and sugar until light and fluffy. Beat in egg yolk and extracts. Combine the flour, salt, baking soda and nutmeg; gradually add to creamed mixture. Cover and refrigerate for 3 hours or until easy to handle.
2. On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with floured 2-1/2-in. cookie cutters.
3. Place 1-in. apart on ungreased baking sheets. Bake at 375 degrees for 8-10 minutes or until edges begin to brown. Cool for 2 minutes before removing from pans to wire racks to cool completely.
4. For frosting, in small bowl, combine the confectioners’ sugar, water and meringue powder; beat on low speed just until combined. Beat on high for 4 minutes or until soft peaks form. Cover frosting with damp paper towels or plastic wrap between uses.
5. Working quickly, spread or pipe frosting over cookies; let dry at room temperature for several hours or until firm. Use small new paintbrushes or toothpicks and food coloring to make designs on the cookies. Let stand until set. Store in an airtight container. Yield: 4 dozen.

Editor’s note: Meringue powder is available from Wilton Industries. Call 1-800/794-5866 or visit www.wilton.com.

Nutrition Facts: 1 cookie equals 116 calories, 5 g fat (3 g saturated fat), 16 mg cholesterol, 66 mg sodium, 18 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1 fat.