Tom Green / Andrew Dice Clay at the Action Sports Awards pt7 Video
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Saturday, December 19, 2009
Thursday, December 17, 2009
Old-fashioned Fruitcake Cookies, Christmas Cookies
Old-fashioned Fruitcake Cookies, Christmas Cookies
yield: Makes about 9 dozen
Every year, I make homemade fruitcakes for friends and family. I bake the dense pound cakes studded with dried fruits months in advance, then wrap them in muslin. These cookies are similar to my fruitcakes only they all take you a lot less time. For a fun presentation, the cookies are baked in bonbon-size baking cups.
Ingredients
Cookies:
- 1 cup halved dried cherries
- 1 cup dried currants (about 5 ounces)
- 1 cup chopped pitted dates
- 1 cup golden raisins (about 5 ounces)
- 1 cup brown raisins (about 5 ounces)
- 1 cup chopped Simple Candied Orange Peel
- 6 tablespoons bourbon, divided
- 6 tablespoons dry Sherry (preferably imported), divided
- 9 to 10 dozen paper or foil bonbon-size (1-inch-diameter) baking cups
- 1 cup coarsely chopped walnuts
- 2 cups all purpose flour, divided
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 1 cup sugar
- 1/2 cup (1 stick) unsalted butter, room temperature
- 2 large eggs
Glaze and garnish:
- 1 cup (packed) powdered sugar
- 4 teaspoons (or more) bourbon
- 4 teaspoons (or more) dry Sherry (preferably imported)
- Diced or slivered Simple Candied Orange Peel
Repartion
For cookies:
Toss first 6 ingredients in large bowl. Mix in 4 tablespoons each bourbon and Sherry. Cover; soak 2 to 24 hours.
Position rack in center of oven; preheat to 325°F. Arrange about 36 baking cups on each of 3 rimmed baking sheets. Stir walnuts, then 1 cup flour into fruit mixture, coating evenly. Whisk 1 cup flour, baking powder, salt, and spices in medium bowl.
Beat sugar and butter in another large bowl until smooth. Beat in eggs, 1 at a time. Beat in dry ingredients, then remaining 2 tablespoons each bourbon and Sherry. Fold in fruit mixture. Drop batter by heaping teaspoonfuls into baking cups.
Bake cookies, 1 sheet at a time, until light brown, about 23 minutes. Cool.
For glaze and garnish:
Mix sugar and 4 teaspoons each bourbon and Sherry in bowl. Add more liquor by 1/2 teaspoonfuls in equal amounts to thin if necessary.
Spoon glaze over cookies; garnish with peel. Let stand until glaze sets, at least 2 hours. DO AHEAD: Can be made 1 week ahead. Store between sheets of waxed paper in airtight container at room temperature.
Cardamom-Orange Sugar Cookies, christmas Cookies
yield: Makes about fifty-five 3-inch cookies
These delicious cookies are decorated with a sprinkling of raw sugar.
Ingredients
Repartion
Ingredients
- 2 1/2 cups all purpose flour
- 1 1/4 teaspoons ground cardamom
- 1/2 teaspoon salt
- 1 1/2 cups (3 sticks) unsalted butter, room temperature
- 1 cup plus 2 tablespoons sugar
- 1 1/2 teaspoons finely grated orange peel
- 1/2 teaspoon vanilla extract
- 1 large egg, room temperature
- Raw sugar
Repartion
Whisk flour, cardamom, and 1/2 teaspoon salt in medium bowl to blend. Using electric mixer, beat butter in large bowl until creamy, about 2 minutes. Gradually add 1 cup plus 2 tablespoons sugar; beat until light and fluffy, about 3 minutes. Beat in finely grated orange peel and vanilla. Add egg; beat to blend. Add 1/3 of flour mixture; beat on low speed just to blend. Add remaining flour in 2 additions, beating on low speed just until blended. Refrigerate until firm enough to shape, about 1 hour.
Divide dough in half. Form each half into ball. Flatten into disks and wrap in plastic. Chill until firm enough to roll out, about 45 minutes. DO AHEAD: Dough can be prepared 1 day ahead. Keep refrigerated. Let chilled dough stand at room temperature until soft enough to roll out, about 15 minutes.
Position 1 rack in top third and 1 rack in bottom third of oven; preheat to 350°F. Line 2 large baking sheets with parchment paper. Roll out 1 dough disk on lightly floured surface to generous 1/8-inch thickness. Cut out cookies using festive cookie cutters. Carefully transfer cookies to prepared baking sheets, spacing 1 inch apart. Sprinkle with raw sugar. Gather dough scraps into ball. Flatten, cover, and freeze dough until firm enough to roll out again, about 10 minutes.
Bake cookies until light golden brown, about 16 minutes, rotating sheets halfway through baking for even cooking. Carefully slide parchment paper with cookies onto racks to cool completely. Let baking sheets cool completely, then repeat process with remaining dough, lining sheets with fresh parchment between batches. DO AHEAD: Cookies can be made 3 days ahead. Store cookies in airtight containers at room temperature.
Coconut Oatmeal Lace Cookies, Christmas Cookies
Coconut Oatmeal Lace Cookies, Christmas Cookies
yield: Makes about 36 cookies
active time: 2 hr
total time: 2 hr
An upscale hybrid of antipodean ANZAC biscuits and chocolate digestives from Britain, these crisp cookies are positively elegant. They were an unexpected favorite in our test kitchen, with cooks and editors descending in droves when the cookies’ warm, nutty aroma filled the air.
Ingredients
For cookies:
- 1 stick unsalted butter
- 1/2 cup packed light brown sugar
- 1/4 teaspoon salt
- 3/4 cup sweetened flaked coconut
- 3/4 cup rolled oats
- 1/4 cup all-purpose flour
- 3 ounces fine-quality bittersweet chocolate, finely chopped and melted
- 3 ounces fine-quality white chocolate, finely chopped and melted
- Equipment: 2 (17-by 11-inch) nonstick bakeware liners such as Silpats; 2 heavy-duty sealable bags
Repartion
Make cookies
Preheat oven to 350°F with rack in middle. Line 2 large baking sheets with nonstick liners.
Melt butter with brown sugar and salt in a metal bowl set over a pot of simmering water, stirring occasionally. Stir in coconut, oats, and flour until just combined. Remove pot from heat but keep batter warm over pot (so batter is easier to spread).
Drop rounded teaspoons of batter at least 3 1/2 inches apart on 1 baking sheet and spread each to about 2 inches with an offset spatula or back of a spoon. Bake until cookies are bubbling and golden brown, 8 to 12 minutes. Cool on baking sheet on a rack until firm, 3 to 4 minutes, then transfer cookies to rack to cool completely. Form and bake more cookies on second baking sheet (wipe liners clean and cool between batches).
Decorate with chocolate
Cool melted chocolates slightly. Transfer each to a sealable bag and snip a 1/16-inch opening at a corner of each bag. Put some of cooled cookies on a parchment-lined tray that will fit in freezer, then pipe chocolates decoratively over cookies. Freeze 2 to 3 minutes to set chocolate, then carefully remove cookies from parchment.
Spritz Christmas Wreath Cookies, Christmas Cookies
yield: Makes about 120 cookies
Spritz cookies-from the German Spritzen, meaning "to squirt"- are formed into fanciful shapes when the dough is piped through a cookie press. One food editor still uses her aunt Carol's old metal spritzer to make these delicate cookie.
Ingredients
- 3 sticks (1 1/2 cups) unsalted butter, softened
- 1 cup granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon vanilla
- 2 large egg yolks
- 3 3/4 cups all-purpose flour
- an egg wash made by beating 1 egg white lightly with 2 teaspoons water
- green decorating sugar
- candied cherries, sliced thin
Repartion
Preheat the oven to 350°F. In a bowl with an electric mixer cream the butter with the granulated sugar until the mixture is light and fluffy, add the salt, the vanilla, and the egg yolks, and beat the mixture until it is smooth. Add the flour and beat the dough until it is just combined. Pack the dough into a cookie press fitted with the wreath disk and press cookies about 1 inch apart onto cool, ungreased baking sheets. Brush the cookies lightly with the egg wash, sprinkle them with the decorating sugar, and arrange the cherry slices decoratively on them. Bake the cookies in batches in the middle of the oven for 12 to 15 minutes, or until the edges are pale golden. Transfer the cookies to racks and let them cool. (Do not let the cookies cool on the sheets.) The cookies may be made 2 months in advance and kept frozen in airtight containers.
Tartan Christmas Tree Cookies, Christmas Cookies
Tartan Christmas Tree Cookies, Christmas Cookies
Tinted white chocolate icing is used to make the festive plaid pattern that decorates these tasty sugar cookies.
Ingredients
Repartion
Ingredients
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1 1/4 cups all purpose flour
- 1/4 teaspoon salt
- 9 ounces good-quality white chocolate (such as Lindt or Baker's)
- Blue, red and green food coloring
- 2 small resealable plastic bags
Repartion
Preheat oven to 325&;deg;F. Using electric mixer, beat unsalted butter in large bowl until light. Gradually beat in powdered sugar. Beat in vanilla extract. Add flour and salt and mix just until combined. Gather dough into ball; flatten into disk. Wrap disk in plastic and refrigerate until firm, about 3 hours.
Roll out dough on floured work surface to 1/8-inch thickness, frequently lifting and turning dough to prevent sticking. Using 5-inch Christmas tree cookie cutter, cut out cookies. Gather dough scraps together. Repeat rolling and cutting dough scraps to make 10 cookies total. Transfer cookies to 2 heavy large baking sheets, spacing apart. Bake until cookies begin to brown around edges, about 15 minutes. Cool on baking sheet 5 minutes. Transfer cookies to racks and cool completely.
Melt chocolate in top of double boiler over simmering water, stirring until smooth. Divide melted chocolate among 3 small bowls. Working quickly so that chocolate does not harden, mix 8 drops blue food coloring into 1 bowl. Spread blue chocolate evenly over surface of cookies. Mix 8 drops green food coloring into second bowl of melted chocolate. Mix 8 drops red food coloring into third bowl of melted chocolate. Spoon green chocolate into plastic bag. Cut off 1 bottom tip of bag to allow small ribbon of chocolate to come out. Repeat procedure with pink chocolate and another plastic bag.
Using green chocolate, pipe 4 diagonal lines from left to right across cookies, spacing evenly. Using pink chocolate, pipe 4 diagonal lines from left to right across cookies, alongside green lines. Repeat with diagonal lines going from right to left. Let cookies stand until chocolate sets, about 2 hours. (Can be prepared 3 days ahead. Store cookies between sheets of waxed paper in airtight container at room temperature.)
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