- 2 1/4 cups [315 g] all-purpose flour
- 1/2 teaspoon [2.5 mL] salt
- 1 1/4 cups [285 g] softened butter
- 1 cup [250 mL] icing sugar
- 2 teaspoons [10 mL] vanilla
Almond Crescents [72]
- 1 cup [250 mL] ground almonds
- Melted semi-sweet chocolate
Chocolate Nut logs [72]
- Melted semi-sweet chocolate
- Finely chopped nuts
Mini Chocolate Striped Cookies [72]
- 1 1/2 cups [375 mL] mini chocolate chips
Pecan Balls [72]
- 1 1/2 cups [375 mL] roasted finely chopped pecans
- Very finely chopped pecans [optional]
- Melted semi-sweet chocolate
Crunchy Orange Nut Cookies [144]
- 1 cup [250 mL] roasted finely chopped nuts
- 1 tablespoon [15 mL] grated orange peel
- Sugar
- Melted semi-sweet chocolate
Hazelnut Chocolate Drops [108]
- 1 1/2 cups [375 mL] chopped hazelnuts
- Melted semi-sweet chocolate
|
- Mix together flour and salt.
- Cream butter; slowly mix in icing sugar and vanilla.
- Slowly add flour/salt mixture to butter/sugar mixture.
- Now choose one of the recipes below.
Almond Crescents [72]
- Mix ground almonds into flour/butter mixture.
- Shape dough into approximately 1-inch [2.5-cm] balls; shape balls into crescents.
- Arrange onto an ungreased cookie sheet.
- Bake, 12 crescents at a time, into a preheated 325°F [160°C] oven for 12 to 15 minutes.
- Cool completely, onto wire racks.
- Decorate with melted chocolate.
Chocolate Nut logs [72]
- Shape dough into 1-inch [2.5-cm] balls, then shape balls into 2-inch [5-cm] long logs.
- Arrange onto an ungreased cookie sheet.
- Bake, 12 logs at a time, into a preheated 325°F [160°C] oven for 12 to 15 minutes.
- Cool completely onto wire racks.
- Dip both ends of logs into melted chocolate, then into finely chopped nuts.
Mini Chocolate Striped Cookies [72]
- Mix mini chocolate chips into dough.
- Shape dough into 1-inch [2.5-cm] balls.
- Arrange onto an ungreased cookie sheet.
- Using a fork, delicately flatten cookies, drawing small lines on top of cookies.
- Bake, 12 cookies at a time, into a preheated 325°F [160°C] oven for 11 to 12 minutes.
- Cool completely onto wire racks.
Pecan Balls [72]
- Mix finely chopped roasted chopped pecans into dough.
- Shape dough into 1-inch [2.5-cm] balls; if desired, roll balls into very finely chopped pecans.
- Arrange onto an ungreased cookie sheet.
- Bake, 12 balls at a time, into a preheated 325°F [160°C] oven for 12 to 15 minutes.
- Cool completely onto wire racks.
- Decorate with melted chocolate.
Crunchy Orange Nut Cookies [144]
- Mix chopped nuts and grated orange peel into dough.
- Shape dough into 1/2-inch [1.3-cm] balls.
- Arrange onto an ungreased cookie sheet.
- Delicately press balls using the bottom of a glass, already dipped into sugar, to shape balls into approximately 1-inch [2.5-cm] rounds.
- Bake, 24 cookies at a time, into a preheated 325°F [160°C] oven for 10 minutes.
- Cool cookies completely, onto wire racks.
- Dip half of each cookie into melted chocolate, to coat.
Hazelnut Chocolate Drops [108]
- Mix chopped hazelnuts into dough.
- Shape dough into 3/4-inch [2-cm] balls.
- Arrange onto an ungreased cookie sheet.
- Delicately press, with your thumb, the center of each ball.
- Bake, 12 cookies at a time, into a preheated 325°F [160°C] oven, for 10 to 12 minutes.
- Cool completely onto wire racks.
- Fill the hole in the center of each cookie with melted chocolate.
|
