Holiday Tea Party Cookie Recipe Exchange

Mercer Girls

Holiday Tea Party

&

Cookie Recipe Exchange

"Wishing you more happiness Than all the words can tell, Not just for the holidays, But for all the year as well."

2020

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Almond Buttercups Rosemary Barker Aragon

Crust:

2 cups flour ? tsp. salt ? cup sugar ? cup softened butter 1 egg 1 tsp. vanilla extract

Almond filling: 1 egg ? cup sugar ? tsp. almond extract ? cup almond paste

1. In large mixer bowl, combine all ingredients for Crust. Blend well. Line bottoms and sides of tiny muffin cups or tart pans.

2. Prepare Almond Filling by beating egg in small mixer bowl until foamy. Gradually add sugar and almond extract, beating until thick and ivory colored. Blend in almond paste; mix well. Fill each tart shell with one teaspoon Almond filling.

3. BAKE at 350 degrees for 20 to 25 minutes until light golden brown. Cool 5 minutes before removing from pans. Makes 36-42 cookies.

No Bake Cookies Melissa Larson Family favorite from my mother in law Jan Larson

Ingredients: 2 cups white sugar 1/2 cup milk 2 tbsp. baking cocoa powder 1 stick butter 3 cups quick cooking oatmeal 1 cup peanut butter

1. Combine sugar, milk, cocoa & butter in a saucepan over medium heat for approx. 10 min (until it boils).

2. Remove from heat and immediately add oatmeal and peanut butter.

3. Stir until blended and then quickly drop teaspoonfuls onto waxed paper. Let 'set-up'. Makes about 3 dozen.

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Rum Babas Roberta Tower Ingredients:

8 oz. can Pillsbury Crescent Rolls ? cup sugar ? cup butter or margarine softened 1 egg yolk 1 tsp. water Syrup: 2/3 cup sugar 1/3 cup water ? cup rum (to substitute for rum, increase water to ? cup and cook syrup as directed) Stir in 1 tsp. rum extract Candied fruit and sliced almonds if desired.

1. Heat over to 375. Generously butter 12 muffin cups. Separate dough into 4 rectangles.

2. Overlap long sides of 2 rectangles to form a 7" square. Firmly press perforations and edges to seal. Repeat with remaining 2 rectangles.

3. In a small bowl blend ? cup sugar and butter until smooth; spread half of the creamed mixture on each square. Roll up into a log and seal the seam.

4. Cut each roll into 6 slices. Place rolls cut-side down into the muffin cups; press down. 5. In small bowl, beat the egg yolk and 1 tsp. water. Brush over the rolls.

6. Bake at 375 for 12-15 minutes until golden brown.

7. While rolls are baking, in small saucepan, combine 2/3 cup sugar and 1/3 cup water (1/2 cup if substituting the rum). Heat to boiling, stirring constantly. Boil gently for 5 minutes; remove from heat, stir in the rum.

8. Transfer hot rolls to a shallow dish. Prick each roll lightly with a toothpick. Spoon hot syrup evenly over the rolls. Let cool 30 minutes basting several times with the syrup in the dish.

9. Serve plain or decorate with candied fruit and slivered almonds. Place in paper muffin cup liners if desired.

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Almond Chocolate Brittle Sharon Storbo

Ingredients: 2 cups whole unsalted almonds (or another option is to use 2 cups Blue Diamond lightly salted almonds) 1 cup (2 sticks), unsalted butter, cubed ? cup warm water 1 cup granulated sugar 1 tsp. salt (only add if you use the unsalted almonds) 1 tsp. light Karo corn syrup 1 cup chocolate chips (either dark or semi-sweet or a mix of the two)

Other equipment needed: pastry brush candy thermometer

If you are using the unsalted almonds, heat oven to 300 F. Spread the almonds out on a baking sheet and bake/toast for 15 min, stirring twice during that time. Remove from oven and let cool.

If you use the Blue Diamond salted almonds you do not need to toast them.

1. Cut about 1? cups of the almonds in half. Chop the other ? cup (save these for spreading on top.)

2. Next, line a 12x17" baking sheet or pan with a silicone mat if you have one, or use parchment paper (if using parchment paper coat with a light layer of butter).

For the brittle: 3. Melt the butter over medium heat in a 3-qt heavy-duty saucepan (need to have straight sides and taller than wide). Stir occasionally with a wooden spoon as the butter melts.

4. Once melted, add the water, sugar, salt (if not using the Blue Diamond lightly salted almonds) and corn syrup. Stir constantly until the sugar dissolves, then brush down the sides of the pan with a pastry brush moistened with water.

5. Attach a candy thermometer to the side of the pan, do not let it touch the bottom of the pan (this is the reason for a taller but not too big in diameter pan). Stir as the mixture comes to a boil. Once it starts boiling, stop stirring.

6. Rapid bubbles and a slightly darker color forms around the 235 F mark.

7. At 265 F (hard ball stage), stir in the cut in half almonds. (If the mixture separates when you add the nuts, remove from heat, take off the thermometer, and stir vigorously until it comes back together). Reattach the thermometer.

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8. Cook and stir the candy until it reaches 290 F (soft crack stage). 9. Turn off the stove, remove pan from heat and pour the toffee out onto the parchment

paper in the pan. Smooth until you have an even layer. Toffee should be thick enough not to run all the way to the edge of the pan. Allow it to cool for 5 minutes. 10. Sprinkle the chocolate pieces across the top and allow to soften (takes about 1+ minute), then spread it into an even layer. Sprinkle with the ? cup of chopped almonds and press them in a bit to adhere them. 11. Refrigerate the toffee for about 20 minutes to set the chocolate. Once set, slice into pieces with a sharp knife or break into small pieces. NOTE: This time I used a wide-bottomed pan so my mixture wasn't very high up and got pretty dark before I realized it was at the stage I needed to take it off. It was still very delicious!

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