So here’s a fun thing. The lovely and talented author Linda Poitevin has started a virtual cookie exchange, meaning there’s no actual baking needed, just a recipe swap! All the fun with none of the calories! Start at Linda’s blog, see her recipe and the others that she tagged beside me, and then check out the ones I’ve tagged. I didn’t get four volunteers, so we’ll be a little short of the target, but hey, it’ll still be a whole lot of cookie recipes. I thought I was going to have to punt and find one elsewhere but just found my notebook of recipes!
Next week you’ll be able to visit four other authors for their favorite recipes (I’ll post their links below my recipe as soon as they put them up next week), and they’ll tag four more authors for the week after, and so on.
The hop will run for four weeks, by the end of which time (if all goes according to plan), you’ll have collected up to 341 new recipes you can try.
So here’s my contribution, Ruby Linzer Bars. I pulled this off Better Homes and Gardens website years ago, it doesn’t appear to be available there anymore.
1 cup butter-flavor shortening
1 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla
1/2 teaspoon almond extract
2 1/4 cups all-purpose flour
1 cup chopped toasted almonds*
1/2 cup strawberry or raspberry preserves or apricot jam
1/2 cup powdered sugar
2 – 3 teaspoons milk
1/4 teaspoon almond extract
1. Preheat oven to 300F. Beat shortening in a large bowl with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, and salt. Beat until combined, scraping side of bowl occasionally. Beat in egg, vanilla, and almond extract until combined. Beat in as much flour as you can with the mixer. Stir in any remaining flour.
2. Divide dough into three equal portions. Roll each portion into a 10-inch log. Roll logs in nuts. Place logs 3 to 4 inches apart on an ungreased large cookie sheet. Flatten each log to 1-inch thick. Make a 1/2-inch-deep, 1-inch-wide indentation down the center of each log, using fingers or the back of a spoon.
3. Bake in preheated oven about 30 minutes or until edges are firm and lightly brown. Cool on cookie sheet on a wire rack for 5 minutes. If necessary, reform indentations by pressing with a spoon. Transfer cookies to wire racks and cool completely.
4. Spoon some of the preserves evenly down center of each log. Drizzle each log with glaze. Let stand until set. Cut each log diagonally into 1-inch-wide slices. Makes about 36 bars.
1. Stir together powdered sugar, 1 teaspoon milk, and almond extract in a small bowl. Stir in enough additional milk, 1/2 teaspoon at a time, to make glaze of drizzling consistency.
Note: To toast nuts, spread them in a single layer in a shallow baking pan. Bake in a preheated 350F oven for 5 to 10 minutes or until nuts are slightly golden brown, stirring once or twice. Cool completely. Finely chop nuts and set aside.
Make Ahead Tip
Bake cookie logs as directed; cool completely. Do not fill indentations with jam; do not drizzle with glaze. Place cookie logs in a single layer in an airtight container; cover. Or place logs in resealable freezer bags; seal to close. Freeze for up to 3 months. Thaw cookie logs about 15 minutes. Fill logs with preserves, drizzle with glaze, and cut into slices as directed.
And my two bloggers that I’m tagging are:
Expect their contributions on December 9. Happy Holidays!