Butterhorns Aka Rugelach / Rugulach / Snails / Schnecken

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Ingredients:

• 1 cup butter at room temp
• 8 ounces cream cheese at room temp
• 2 teaspoons granulated sugar
• 2 cups flour
• 1 egg white beaten with
• 1 tablespoon water for glazing
• granulated sugar for sprinkling
• 1 cup walnuts or 1 cup pecans finely chopped
• 1/2 cup brown sugar firmly packed
• 1 teaspoon cinnamon

Steps:

• Cream butter
• cream cheese
• and sugar until soft
• Sift in the flour and mix to make a soft dough
• Divide dough into 4 equal balls
• flatten each one and wrap in wax paper
• Refrigerate for at least 30 minutes
• Make the filling by mixing all ingredients in a small bowl
• Preheat oven to 375
• Working with one disk of dough at a time
• roll thinly on a lightly floured surface into a circle
• about 9 in diameter
• Brush the surface with the egg white glaze and sprinkle the dough with 1/4 of the filling
• Slice the dough with a sharp knife or pizza cutter into quarters and then each quarter into 4 equal sections
• to form 16 triangles
• Starting from the base of each triangle
• roll up to form spirals
• You can curve them into crescents if you like
• Continue with the other 3 disks of dough
• Place on baking sheets and brush with egg white glaze
• Sprinkle lightly with granulated sugar
• Bake until just golden
• about 10 minutes
• For 32 extra large butterhorns
• divide the dough in half instead of fourths and roll each disk into a 12 inch circle and use half the filling
• Continue as above but bake for 15-20 minutes

Chocolate-Mint Thumbprints

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Ingredients:

• 1/2 cup sugar
• 1 cup butter softened
• 1 teaspoon vanilla
• 1 egg yolk
• 1 1/2 cups flour
• 1/4 cup baking cocoa
• 1/4 cup butter softened
• 1 cup powdered sugar
• 1 tablespoon milk
• 1/4 teaspoon peppermint extract
• 2 drops green food coloring
• 1/4 cup semi-sweet chocolate chips
• 1/4 teaspoon shortening

Steps:

• Heat oven to 375 In large bowl beat sugar 1 cup butter and the vanilla with electric mixer on medium speed until fluffy Beat in egg yolk until smooth Beat in flour and cocoa
• Shape dough by rounded teaspoonfuls into 1 inch balls On ungreased cookie sheet place balls 1 inch apart With inxes finger or thumb make indentation in center of each ball
• Bake 7-9 minutes or until set Immediately remove from cookie sheet to wire rack Cool completely about 30 minutes
• In small bowl beat 1/4 cup butter and the powdered sugar on low speed until smooth Beat in milk peppermint extract and enough food color for desired color Spoon about 1/2 t filling into each cookie
• Melt the chocolate chips and shortening and drizzle over the tops of each cookie

Great Big Oatmeal Cookies That are Both Great and Big

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Ingredients:

• 1 1/2 cups flaked coconut
• 3 cups rolled oats
• 1 3/4 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter I used 1/2 a cup of each or 1 cup margarine softened I used 1/2 a cup of each
• 1 3/4 cups dark brown sugar packed
• 2 eggs
• 1 teaspoon vanilla
• 1/4 cup milk

Steps:

• Preheat oven to 350F
• Spread the coconut and oats out on a large baking sheet - two sheets work better
• Bake for 10 minutes or until lightly browned and toasted
• stirring often
• While the coconut and oats cool
• mix the flour
• baking soda and salt
• Cream the butter and sugar together in a separate
• large
• bowl at medium speed for one minute
• Add the eggs and vanilla to the butter mixture and beat until mixed; beat in the milk
• Stir in the flour
• then stir in the coconut and oats
• I thought the dough looked pretty sticky
• so at this point I put it in the refrigerator for an hour Its not something thats called for in the original recipe
• but I recommend it since it worked very well for me
• Drop dough in 1/4 cup amounts
• 3 inches apart
• onto greased baking sheets I used an ice cream scoop for this filled so the scoop was rounded
• but not heaping
• and it worked perfectly
• Bake for 12 minutes
• or until they are set and lightly browned
• Let the cookies cool on the cookie sheets for one minute before transfering to a rack to finish cooling

Molasses Spice Cookies With Dark Rum Glaze

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Ingredients:

• 1/2 cup plus 1/3 c sugar
• 2 1/4 cups flour
• 1 teaspoon baking soda
• 1 1/2 teaspoons cinnamon
• 1 1/2 teaspoons ginger
• 1/2 teaspoon clove
• 1/4 teaspoon allspice
• 1/4 teaspoon pepper
• 1/4 teaspoon salt
• 12 tablespoons unsalted butter softened
• 1/3 cup packed dark brown sugar
• 1 large egg yolk
• 1 teaspoon vanilla
• 1/3 cup molasses light or dark
• 1 cup confectioners' sugar
• 3 tablespoons dark rum

Steps:

• Adjust an oven rack to the middle position Heat oven to 375 Spread 1/2 cup sugar in a shallow dish for coating Set aside Whisk the flour
• baking soda
• spices
• pepper and salt together in a large bowl Set aside
• Beat butter
• brown sugar and remaining 1/3 cup sugar together in a large bowl using an elecctric mixer on medium speed until light and fluffy
• 3-6 inutes Beat in egg yolk and vanilla until combined
• about 30 seconds Beat in the molasses until incorporated
• about 30 seconds
• scraping down the side of the bowl and bveater as needed
• Reduce mixer speed to low Slowly mix in the flour mixture until combined
• about 30 seconds Dough will be soft Give the dough a final stir with a rubhger spatula to make sure it is combinewd
• Using wet hands
• roll 2 T dough at a time into balls
• then roll in the sugar to coat Lay on two parchment-lined baking sheets
• spaced about 2 inches apart Bake
• one sheet at a tim
• until edges set and tops are cracked but centers are still soft and underdone Peek thru cracks to check centers Its about 10-12 minutes Rotate the baking sheet halfway thru baking
• Let cookies cool on sheet for 10 minutes You can serve them at this point or transfer to a wire rack
• cooling completely before putting on the rum glaze
• To make glaze
• just mix the confectioners sugar and rum together until smooth Drizzle it over the cooled cookies Let set for 10-15 minutes before serving
• NOTE if you want to make these w/o the rum glaze
• you could also use a variation that has orange essence in it Just add 1 t grated orange zest to the dough when you add the molasses Process 2/3 cup sugar with 2 t grated orange zest in a food processor until fragrance
• about 10 seconds Use that for rolling instead of the plain white sugar

Nut Butter Breakfast or Anytime Cookies

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Ingredients:

• 1/2 cup oat flour
• 1/2 cup whole wheat flour
• 2 tablespoons sugar optional if your nut butter is not sweetened
• 1 pinch salt
• 1 cup chocolate almond butter or other nut butter of choice
• 2 -3 tablespoons yogurt vegans use a non-dairy version or applesauce

Steps:

• Combine flours sugar and salt if using in a large bowl
• Using your fingers knead in nut butter and if your dough is not sticking together yet add the yogurt or applesauce until it comes together as a thick dough
• Form into thick cookies I made six large ones and bake at 350 F/180 C for 10 minutes Remove to a wire rack to cool
• Enjoy

Vegan Peanut Butter, Granola, and Chocolate Chip Cookies

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Ingredients:

• 1 cup quinoa flour
• 1 cup unbleached flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/2 cup brown sugar
• 1/2 cup raw sugar
• 1/2 cup coconut oil or 1/2 cup vegan butter
• 1 teaspoon vanilla
• 1/2 cup soymilk or 1/2 cup rice milk
• 1/4 cup peanut butter
• 1/2 cup granola cereal
• 1 1/2 cups vegan dark chocolate chips

Steps:

• Preheat oven to 350 degrees Mix batter together until smooth in a mixer or by hand Form 1 to 2 inch balls in your hands and place on a cookie sheet These cookies wont spread out too much so you can place them close together Cook for 10-12 minutes