Rugelach

 RUGELACH -Ina Garten 2 ½ dz

 8 oz cream cheese, at room temperature

½# butter at room temperature

1/4c sugar + 9T

1/4t salt

1t vanilla

2c flour

1/4c light brown sugar, packed

1 1/2t cinnamon

3/4c raisins

1c pecans, chopped

1/2c Apricot preserves, pureed in a food processor

1 egg beaten w/1T milk for egg wash

 Cream the cheese and butter until light.  Add 1/4c sugar, salt and vanilla.  Add the flour and mix until just combined.  Dump the dough out onto a well-floured board and roll it into a ball.  Cut the ball in quarters, wrap in plastic and refrigerate for 1 hour. 

 To make the filling, combine 6T granulated sugar, the brown sugar, 12t cinnamon, raisins and nuts. 

 On a well-floured board, roll each ball of dough into 9” circle.  Spread the dough with 2T  apricot preserves and sprinkle with ½c of the filling.  Press the filling lightly into the dough.  Cut the circle into 12 equal wedges – cutting the circle in quarters, then each quarter into thirds.  Starting with the wide edge, roll up each wedge.  Place the cookies, points tucked under on a baking sheet lined with parchment paper. 

 Chill for 30 minutes.  Preheat the oven to 350°.  Brush each cookie with the egg wash.  Combine 3T granulated sugar and 1 t cinnamon and sprinkle on the cookies.  Bake for 15-20 minutes, until lightly browned.  Remove to a wire rack and let cool.

 FILLINGS:  #1…sprinkle with a mixture of 1c sugar and 1/3c cocoa.  #2…Brush on 1/4c cherry preserves that have been heated to melt, then sprinkle with 1/3c dried cherries, chopped and 1/4c mini semisweet chocolate chips.

 

Chocolate Cherry Delight Cookies

 Chocolate Cherry Delight Cookies – 48 cookies

 

 Makes 48 Cookies

Ingredients

·        1 cup butter, softened

·        1½ cups sugar

·        ⅓ cup maraschino cherry juice

·        1 teaspoon vanilla extract

·        3 cups all purpose flour

·        ½ cup baking cocoa

·        1 cup flaked coconut

·        ¾ cup maraschino cherries, chopped

·        ½ cup mini semisweet chocolate chips

Topping:

·        ¾ cup vanilla frosting (use my own recipe)

·        48 maraschino cherries with stems, drained and patted dry

·        1 cup miniature semisweet chocolate chips

·        1 tsp shortening

Instructions

1.      Preheat oven to 375 degrees. In a large bowl, beat butter and sugar until blended. Gradually beat in cherry juice and vanilla. In another bowl, whisk flour and cocoa. Slowly beat into the creamed mixture. Stir in coconut, cherries and chocolate chips.

2.      Shape the dough into 48 balls, about 1¼ inch. Place 2 inches apart and press a deep indentation with the end of a wooden handle. Bake for 9-11 minutes or until set and the bottoms are lightly browned. Cool completely.

Fill each cookie with ¾ teaspoon vanilla frosting. Top with the cherries. To make the chocolate drizzle, melt chocolate chips and shortening in a microwave safe bowl. Melt 30 seconds at a time and stir until smooth. Drizzle over the cookies.

Fudge Marshmallow Cocoa Cookies

 Fudge & Marshmallow topped Cocoa Cookies 6 dz

 Cookies:

1 ½ cups sugar

1 1/2c butter, room temperature

1 t vanilla

2 eggs

3 c flour

4T unsweetened baking cocoa

1t baking soda

½ t salt

4T sugar

72 large marshmallows

Candy sprinkles, if desired

Frosting:

2c sugar

1/2c butter

1/2c milk

1-12oz semisweet chocolate chips

2-4T water

 With a mixer, cream sugar and butter together.  Add vanilla and eggs.  Add in the flour, baking cocoa, soda and salt.  Stir until combined.  With a small scoop [1 1/2T], place about 2” apart on ungreased cookie sheet.  Flatten to ¼” thickness with greased bottom of glass dipped in 4T sugar.  Bake 8-10 minutes or til cookies are set.  Immediately top each cookie with 1 marshmallow.  Return to oven; bake 2 minutes longer or until marshmallow is softened.  Lightly press each marshmallow with a pancake flipper to flatten slightly.  Remove from cookie sheet to wire rack; cool 15 minutes.  Heat sugar, butter and milk over medium-high heat, until mixtures boils, stirring occasionally.  Boil 1 minute.  Remove from heat; cool 10 minutes.  Stir in chocolate chips until melted.  MUST ADD WATER TO MAKE GOOD CONSISTENCY.  Slowly stir in enough water to make frosting smooth and spreadable.  Swirl about 1T frosting on top of each cookie and shake on candy sprinkles.  Let stand til frosting is set.

Friday Night Dinner with Friends

 Well, it's been almost a month since I last posted.  How time flies.  I've had a few projects I've done...plus several more I have planned.  Of course there was my trip to Door County which was really great.  I've been cleaning, sorting, giving away items and selling others as I go.  There were several estate sales I went to and of course found some treasures.  Oh yes...we're having guests for dinner this Friday.  And I'm planning a Christmas Cookie Exchange.  We also had 4" of snow on Halloween.

It's been a crazy busy month.

I thought I'd share what's on the Menu for dinner on Friday.
 

Chicken with Rosemary Butter Sauce

https://letsdishrecipes.com/chicken-with-rosemary-butter-sauce/

Baked Potatoes with Lots of Toppings

https://www.loveandlemons.com/baked-potato/

Balsamic Roasted Vegetables

https://www.justwhatweeat.com/balsamic-roasted-vegetables-gluten-free-vegan

Fool Proof Flourless Chocolate Cake

https://www.creationsbykara.com/best-flourless-chocolate-cake

Coffee - Tea - Water

Sorry, but I could not get any pictures into this post and I wanted to be able to share this.

But the links do work!

Wish you all could be here!!

Jan