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ARCHIVES: WHAT’S FOR DINNER? It’s Christmas Cookie time!

FORGET DINNER…

IT’S CHRISTMAS COOKIE TIME!

George Strait -CHRISTMAS COOKIES…Enjoy!

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Ginger Cutouts

 

 

 

 

 

 

Total Time: 1 hr

Cook Time: 12 min

Oven Temp: 325

From Good Housekeeping

triple-tested at the Good Housekeeping Research Institute

Bake up a storm during the holidays, making and decorating these spicy treats to give friends, family and teachers at school.

Ingredients

U.S. Metric Conversion chart
  • 1/2 cup(s) sugar
  • 1/2 cup(s) light (mild) molasses
  • 2 teaspoon(s) ground ginger
  • 1 1/2 teaspoon(s) ground cinnamon
  • 1/2 teaspoon(s) ground cloves
  • 1/2 teaspoon(s) ground nutmeg
  • 1/4 teaspoon(s) ground black pepper
  • 2 teaspoon(s) baking soda
  • 1/2 cup(s) buttter or margarine, cut up
  • 1 large egg, beaten
  • 3 1/2 cup(s) all-purpose flour
  • Ornamental Frosting, (see link below)

Directions

  1. In 3-quart saucepan, heat sugar, molasses, ginger, cinnamon, cloves, nutmeg, and pepper to boiling over medium heat, stirring occasionally. Remove saucepan from heat; stir in baking soda (mixture will foam up in the pan). Stir in butter until melted. With fork, stir in egg, then flour.
  2. On lightly floured surface, knead dough until thoroughly mixed. Divide dough in half. Wrap one half of dough with plastic wrap and set aside.
  3. Preheat oven to 325 degrees F. With floured rolling pin, roll remaining half of dough slightly thinner than 1/4 inch. With floured 3- to 4-inch assorted cookie cutters, cut dough into as many cookies as possible; reserve trimmings. Place cookies, 1/2 inch apart, on ungreased large cookie sheet. Reroll trimmings and cut out more cookies.
  4. Bake cookies 12 minutes or until edges begin to brown. Remove cookies to wire rack to cool. Repeat with remaining dough.
  5. When cookies are cool, prepare our Ornamental Frosting if you like; use to decorate cookies as desired. Set cookies aside to allow frosting to dry completely, about 1 hour. Store in tightly covered container (with waxed paper between layers, if decorated) up to 2 weeks.

Linzer Bites

 

 

 

Yields: 32 cookies

Total Time: 1 hr 20 min

Cook Time: 20 min

Oven Temp: 350

From Good Housekeeping

These little bars are a variation on a classic linzer torte — all in just two bites!

Ingredients

U.S. Metric Conversion chart
  • 3/4 cup(s) hazelnuts (filberts)
  • 1 1/2 cup(s) all-purpose flour
  • 1/4 teaspoon(s) baking powder
  • 1/2 teaspoon(s) ground cinnamon
  • 1/4 teaspoon(s) salt
  • 1/2 cup(s) (packed) light brown sugar
  • 1/2 cup(s) (1 stick) butter or margarine
  • 1 large egg
  • 1 teaspoon(s) vanilla extract
  • 3/4 cup(s) seedless red raspberry jam
  • Confectioners’ sugar (optional)

Directions

  1. Preheat oven to 350 degrees F. Place hazelnuts in 9-inch by 9-inch metal baking pan. Bake 15 minutes or until toasted. Wrap hot hazelnuts in clean cloth towel. With hands, roll hazelnuts back and forth to remove most of skins. Cool completely. Grease 13-inch by 9-inch metal baking pan. Line pan with foil.
  2. In food processor, with knife blade attached, pulse hazelnuts with 1/2 cup flour until nuts are finely ground. Transfer nut mixture to medium bowl; stir in baking powder, cinnamon, salt, and remaining flour.
  3. In large bowl, with mixer at medium speed, beat brown sugar and butter until creamy (about 2 minutes, occasionally scraping bowl with rubber spatula). Reduce speed to low; beat in egg and vanilla until smooth. Add nut mixture and beat just until dough is blended.
  4. Remove 2/3 cup dough to small bowl; set aside. With small metal spatula, evenly spread remaining dough on bottom of prepared pan. Bake 15 minutes or until edges are golden brown.
  5. Meanwhile, stir 2 teaspoons water into dough in bowl. Transfer dough to decorating bag fitted with medium writing tip (with about 1/4-inch opening).
  6. Spread raspberry jam over hot crust to 1/4 inch from edges. Using about half of dough in decorating bag, pipe 1 set of diagonal lines, about 1 1/2 inches apart, over jam (if lines break, just fill in with more dough). Pipe remaining dough diagonally across first set of lines to form a diamond lattice.
  7. Bake 20 to 25 minutes or until filling is bubbly and crust is lightly browned. Cool in pan on wire rack.
  8. When cool, cut lengthwise into 8 strips, then cut each strip crosswise into 4 pieces. Store cookies in tightly covered container, with waxed paper between layers, up to 3 days. Sprinkle with confectioners’ sugar before serving if you like.

Directions:

1. Preheat oven to 300 degrees.

Cream the butter with the sugars using an electric mixer on medium speed until fluffy (approximately 30 seconds)

2. Beat in the egg and the vanilla extract for another 30 seconds.

3. In a mixing bowl, sift together the dry ingredients and beat into the butter mixture at low speed for about 15 seconds. Stir in the espresso coffee powder and chocolate chips.

4. Using a 1 ounce scoop or a 2 tablespoon measure, drop cookie dough onto a greased cookie sheet about 3 inches apart. Gently press down on the dough with the back of a spoon to spread out into a 2 inch circle. Bake for about 20 minutes or until nicely browned around the edges. Bake a little longer for a crispier cookie.

Yield: 2 dozen cookies

Visit our Restaurant section for more recipes

COFFEEBREAKWITHFRIENDS

 IS HAVING OUR OWN CHRISTMAS COOKIE EXCHANGE…

SO PLEASE SEND US YOUR FAVORITE

CHRISTMAS COOKIE RECIPE TO SHARE WITH OUR VISITORS!

MERRY CHRISTMAS!

 

e-mail us at:

coffeebreakwithfriendswebsite@gmail.com

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