Nut Brittle

This is a basic, no frills recipe but still delicious.  It can be made in the microwave, and doesn't need to go in the fridge to chill, so it's also easy to fit in with your other Christmas baking.  Use your favorite mixed nuts, or just one variety.  Use a silicone spatula sprayed with cooking spray for easy cleanup.

• Nonstick cooking spray 
• 1 1/2 c sugar 
• 1/2 c light corn syrup 
• 3/4 tsp salt 
• 2 T butter 
• 1 1/2 c mixed nuts, such as pecan halves, cashews, pistachios, coarsely chopped if large 
• 1 tsp vanilla extract 
• 1/4 tsp baking soda 

Line a rimmed baking sheet with foil and spray with nonstick spray; set aside.

In a 2-quart glass measuring c, combine sugar, corn syrup, and salt, stirring until sugar is moistened. Microwave on high for 4 minutes. Stir in butter and nuts; return to microwave for about 5 minutes, until the sugar mixture is thick, bubbly, and very pale brown in color. Mixture is very hot; use handle when holding and pouring.

Remove from microwave, stir in vanilla and baking soda (mixture may foam up). Immediately pour onto prepared baking sheet, spreading mixture as thinly as possible with a heatproof spatula. Let stand 20 minutes until hardened, then lift off sheet, and break brittle into bite-size pieces.

Merry Christmas!

Feels Like Christmas

Brownie Thins

I almost didn't post this recipe, because I wasn't that impressed at first.  But the brownie thins grew on me, and they have a lot of potential.  They're not very sweet, which actually worked out well because they lasted more than a day.  They also stayed moist for several days.  I topped mine with toasted walnuts, but pistachios (like the original recipe) would be good too.  I think I'll make them with peppermint extract, topped with crushed candy canes for Christmas.   The recipe I used had instructions for flattening the thins before baking, but I found the dough thin enough I didn't need this step.  I used a teaspoonful of dough for each cookie.  They're small, but rich.

 

Brownie Thins

• 6 tablespoons unsalted butter


• 2 ounces unsweetened chocolate, chopped


• 1/2 cup sugar


• 1 large egg


• 3 tablespoons plus 1 teaspoon all purpose flour


• 1/2 teaspoon vanilla extract


• Pinch of salt


• Nonstick vegetable oil spray


• 1/4 cup finely chopped nuts

Heat to 350° and position rack in lowest third of oven.  Butter 2 baking sheets, or line with Silpat.

Place butter and chocolate in medium microwave-safe bowl. Microwave on medium-high power until almost completely melted, about 1 minute. Whisk until smooth. Add sugar and egg; whisk until smooth, about 1 minute. Add flour, vanille, and salt, stir just to blend. Let batter stand 10 minutes.

Scoop rounded teaspoonfuls of batter onto prepared baking sheets (12 per sheet).   The dough should spread out into a thin oval, but if it doesn't flatten gently with a flat-bottomed glass dipped in cold water.  Sprinkle nuts over rounds.  Bake cookies, 1 sheet at a time, until slightly darker at edges and firm in center, about 7 minutes. Cool on sheet 2 minutes. Transfer cookies to rack; cool completely.

Eggnog Cookies

These are still warm as I type this, at least the ones that are left.  I have to admit when I first read the recipe I was a little skeptical - it sounded like something off the back of an eggnog carton.  But, Shawn loves eggnog and cookies, so I figured even if they weren't great, it wouldn't be a total waste.  They are great, and easy, and I've decided to add them to the Christmas cookie lineup.

A few notes on the recipe - I was out of nutmeg, and almost decided to hold off on making these until I got some, but figured they'd be just as good with cinnamon.  And just as good with cinnamon means even better with cinnamon sugar!  That's what I dusted the tops with - next time I think I'll use turbinado sugar and freshly grated nutmeg.  I substituted allspice for the nutmeg in the batter, but just used 1/4 tsp so it didn't overpower the nutmeg in the eggnog. 

The batter is soft and sticky, so next time I'll chill it for a few minutes, then roll the dough into balls and flatten it to make perfect circles.  They really do take 20 minutes to bake, and make sure to leave them on the cookie sheet for a few minutes after taking them out of the oven - they're very soft.

These would also be good with cream cheese frosting. 

Eggnog Cookies

• 2 1/2 cups all purpose flour


• 1 tsp baking powder


• 3/4 tsp cinnamon


• 1/2 tsp ground nutmeg


• 1 1/4 cup sugar


• 3/4 cup salted butter, softened


• 1/2 cup eggnog


• 1 tsp vanilla extract


• 2 large egg yolks


• additional ground nutmeg & sugar for dusting

Preheat oven to 300°.  Line cookie sheet with parchment paper or Silpat (this is a “wet cookie dough” and the parchment paper or Silpat helps to keep the cookies from spreading out too much)

In a medium bowl, combine flour, baking powder, cinnamon and the 1/2 tsp of nutmeg.  Set aside. 

Using the paddle attachment on your mixer, cream the sugar and butter to form a grainy paste.   Add eggnog, vanilla, and egg yolks  and continue beating until smooth.   Add the flour mixture and beat just until combined.  Do not overmix!   Chill 15-20 minutes.

Roll the dough into 1 1/2" balls and place on cookie sheet.  Using a flat-bottomed glass, flatten the tops slightly.  Dip the glass in cold water to keep the dough from sticking.  Dust lightly with nutmeg and sugar.

Bake 22-25 minutes, rotating your cookie sheets halfway through, until the bottoms are golden brown.  Cool 2-3 minutes on the cookie sheet, then transfer to a cooling rack.