Ok, I am thinking that Bill’s famous Peanut Butter Cookies will go really well with these Raspberry Sugar Cookies, I love Raspberry anything! I am starting to pull together my menu for Christmas Dinner so I should have that for you one day next week. We will have Bill’s favorite from last year – Prime Rib, our new Christmas Tradition, I just need to figure out all the rest. 🙂
So let’s begin with Raspberry…..
- 3 cups all-purpose flour
- 3/4 cup sugar
- 1/4 teaspoon salt
- 1-1/2 cups cold butter
- 2 tablespoons cold water
- 1/2 teaspoon almond extract
- 1/2 teaspoon Spice Islands® pure vanilla extract
- 3/4 cup seedless raspberry jam
- Confectioners’ sugar
- In a large bowl, combine the flour, sugar and salt; cut in butter until mixture resembles coarse crumbs. Stir in water and extracts until mixture forms a ball.
- On a lightly floured surface, roll out dough to 1/8-in. thickness. Cut with floured 2-1/2-in. cookie cutters. From the center of half the cookies, cut out a 1-1/2 in. shape. Place 1 in. apart on parchment paper-lined baking sheets.
- Bake at 325° for 12-15 minutes or until edges are lightly browned. Cool for 2 minutes before removing to wire racks to cool completely.
- Spread 1/2 teaspoon jam over the bottoms of the solid cookies. Sprinkle cutout cookies with confectioners’ sugar; place over cookies with jam. Yield: about 2 dozen.
- 1/3 cup butter, softened
- 1 cup packed brown sugar
- 1/4 cup molasses
- 3 eggs
- 3-1/4 cups all-purpose flour
- 3 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground cloves
- 1 cup hazelnuts, toasted and chopped
- 1/4 cup finely chopped crystallized ginger
- 1 cup butterscotch chips, melted
- 1 cup vanilla or white chips, melted
- In a large bowl, cream butter and brown sugar until light and fluffy. Beat in molasses. Add eggs, one at a time, beating well after each addition. Combine the flour, cinnamon, nutmeg, baking powder, salt, allspice and cloves; gradually add to creamed mixture and mix well. Stir in hazelnuts and ginger.
- Divide dough in half. Cover and refrigerate for 30 minutes.
- On a lightly floured surface, shape dough into two 10-in. x 3-in. logs. Transfer to greased baking sheets. Bake at 350° for 20-25 minutes or until lightly browned and firm to the touch.
- Transfer to a cutting board; cut diagonally with a sharp knife into 1/2-in. slices. Place cut side down on greased baking sheets. Bake for 7-9 minutes on each side or until lightly browned. Remove to wire racks to cool.
- Dip biscotti halfway into melted butterscotch chips; shake off excess. Place on waxed paper until set. Dip butterscotch-coated ends partially into melted vanilla chips; shake off excess. Place on waxed paper until set. Store in an airtight container. Yield: 2-1/2 dozen.
- 2 large onions, thinly sliced
- 6 tablespoons butter, softened, divided
- 2 teaspoons sugar
- 1 tablespoon olive oil
- 1 beef tenderloin roast (1-1/2 pounds)
- 2 to 3 teaspoons coarsely ground pepper
- 2 garlic cloves, minced
- 3/4 teaspoon salt
- 2 teaspoons prepared horseradish
- 1 French bread baguette (10-1/2 ounces), cut into 30 slices
- Minced fresh parsley
- In a large skillet over medium-low heat, cook onions in 3 tablespoons butter for 5 minutes or until tender. Add sugar; cook over low heat for 30-40 minutes longer or until onions are golden brown, stirring frequently.
- Meanwhile, rub oil over tenderloin. Combine the pepper, garlic and salt; rub over beef. In a large skillet, brown beef on all sides. Transfer to a baking sheet.
- Bake at 425° for 20-25 minutes or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Let stand for 10 minutes.
- In a small bowl, beat horseradish and remaining butter until blended. Spread over bread slices. Place on a baking sheet. Broil 3-4 in. from heat for 2-3 minutes or until lightly golden brown.
- Thinly slice the beef; place on toasted bread. Top with caramelized onions. Garnish with parsley. Yield: 2-1/2 dozen.