Snowball Cookies

1 cup softened butter
1/2 cup confectionery sugar
1 teaspoon almond extract
2 1/4 cups flour
1/4 teaspoon salt
1/4 finely chopped toasted walnuts

Heat oven to 400 degrees. Mix thoroughly butter, sugar, and extract. Work in flour, salt, and nuts. Shape into 1-inch balls. Bake on ungraded baking sheet for 10-12 minutes. While warm roll into confectionery sugar. Cool. Roll in sugar again.

ALMOND MACAROONS AND PIGNOLI COOKIES

INGREDIENTS

2 lbs almond paste
2 1/2 cups sugar
1/2 tsp salt
6 egg whites
Pignoli (pine nuts) toasted Slivered almonds toasted Maraschino cherries cut in half

HOW TO PREPARE

1. Preheat the oven to 350ºF. Line two or three baking sheets with parchment paper and set aside.
2. Mix the Almond Paste, sugar, salt and orange rind in a mixer with the paddle attachment on slow speed. Mix long enough to make a smooth, lump-free mixture. Gradually add the egg whites, adding only enough to create a smooth, firm paste.
3. Drop by full Teaspoons onto parchment-lined cookie sheets.  For Pignoli Cookies, drop batter onto pignoli; coat evenly; shape with your fingers and place onto parchment lined-cookie sheets.
4. Bake the macaroons in the pre-heated oven until lightly brown, about 10 to 12 minutes. Do not over bake.
5. Cool completely then carefully peel the cookies off the parchment paper.
6. Store in a covered container.

Share on FacebookShare on PinterestShare on Twitter

Rachael Ray's Potatoes

Ingredients

• 4 large starchy potatoes, scrubbed and dried

• 1/2 cup grainy Dijon mustard

• 4 cloves garlic, grated or chopped

• 2 tablespoons stripped thyme leaves

• 1/2 lemon or 1 tablespoon cider vinegar

• 1/2 cup olive oil

• Kosher salt and black pepper

• Finely chopped chives, garnish

• 
  

Preparation

Preheat oven to 400°F. Prick potatoes with a fork and roast for 30 minutes. Remove and cool to touch. Turn oven heat up to 500°F.

Combine mustard, garlic, thyme, lemon juice or vinegar, oil, salt and pepper in a large bowl.

Cut potatoes lengthwise into 6 wedges each. Add potatoes into the bowl with the dressing and toss to coat well. Spread potatoes in an even layer on a baking sheet with the wedges lying flat. Roast 20 minutes, turning once. Top with chives to serve.  

Pizza Dough from Lidia Bastianich

Ingredients:
1 teaspoon active dry yeast
1 cup warm water
3 cups all-purpose flour, and more as needed
1 ½ teaspoons salt
Olive Oil


Directions:
Sprinkle the yeast over the warm water in a medium bowl and let stand until dissolved. Toss the flour and salt together and stir into the dissolved yeast, using a wooden spoon or your fingers, until you have a stiff dough. Turn the dough onto a floured board and knead 5-10 minutes, adding flour as needed to prevent sticking, until the dough is smooth and elastic. Place the dough in a lightly oiled bowl, turn the dough to coat all sides with oil, and cover with a damp cloth. Set the bowl in a warm, draft-free spot until it doubles in volume, about 1 ½ hours.

Punch down the dough and, if necessary, divide into the number of portions called for in the recipe. Place the dough balls on a lightly oiled baking sheet and cover with a piece of plastic wrap pressed directly against the dough. Refrigerate until the dough is roughly doubled in bulk. This can take from 12 to 24 hours. Punch down the dough and continue with the recipe.

Diane's Peanut Butter Ice Cream Cake

Layer of nutter butter cookie crumbs mixed with melted butter, baked 8 minutes

Layer of peanut butter ice cream

Layer of hot fudge

Layer of cool whip

Ice Cream Cake by Joyce's Mom

Layer of brownie mix baked or crushed oreos mixed with butter and baked 8 minutes

Layer of hot fudge

Layer of peanut butter ice cream

layer of heath bits

Layer of vanilla pistachio ice cream

Layer of cool whip

Nuts and cherries

Freeze until firm.

Paula's Cinnamon Rolls

Canned cinnamon rolls baked according to directions.

1 cup heavy cream
1 cup brown sugar

Mix cream and sugar and pour over baked cinnamon rolls.

Top with toasted nuts.

Fruit Dip from Sue N.

32 oz. greek yogurt     - use about 3/4 of it
8 oz cool whip
small instant vanilla pudding

Mix together and dip fruit or use as a frosting

Daniel W. Coffeecake