Christmas
entertaining is one of my favorite times
of the year. For the past 16 years, my
friend, Charlene, and I have done all
our Christmas baking together. Before
the first of December, we spend two full
days baking. On goes the Christmas music,
out come the aprons, recipes and ingredients
- and away we go.
The
author
Sharon Paterson
By
choosing recipes that freeze well, we're always
ready when company shows up unexpectedly. Get
together with a friend and turn Christmas baking
into a fun and rewarding experience. Following
are two of my family favorites. Enjoy!
CAPPUCCINO SHORTBREAD
Ingredients:
1
tablespoon finely ground espresso coffee
1 cup butter
1/2 cup white sugar
1/2 tsp. vanilla
1 3/4 cups flour
1/4 cup cornstarch
8 oz. dark dipping chocolate
Instructions:
•
Cream butter and sugar together. Beat
in coffee and vanilla. Mix flour and
cornstarch together, gradually adding
to butter mixture and mixing well after
each addition.
•
Mould into the shape of a coffee bean
using a teaspoon to form each cookie.
(They should look egg-shaped). Using
the back of a knife, press an indent
about an 1/8 inch deep lengthwise across
the top of each cookie.
•
Place on cookie sheets and bake at
325 for 15 minutes. Cool on wire racks
(the cookies will be a little soft when
you remove them but will firm up after
they cool). Once cooled, melt the dipping
chocolate at low temp in a double boiler
and dip one end of the cookie in chocolate,
then place on wax paper to cool and
firm. May be stored in airtight container
in freezer. Remove from freezer about
an hour before serving.
Combine peanut butter and butter, and
blend well. Gradually add icing sugar,
one cup at a time, mixing well. When
adding the last cup or so, you may have
to work it in by hand. The dough needs
to be the right consistency to roll
into balls.
•
Roll into balls (not too large as they
are very rich). Place balls on wax paper
lined cookie sheets and freeze for about
20 minutes.
•
Melt chocolate in double boiler. Using
a thick toothpick, poke ball and dip
into the chocolate, leaving a little
of the top un-coated so it looks like
a chestnut.
•
Place back on wax-lined paper and refrigerate
for about 1/2 an hour.
•
Store in airtight container and freeze
until ready to use. Remove from freezer
about an hour before serving.
