The food network started sending out their 12 Days of Cookies Newsletter a couple days ago. If you'd like to sign up you can go to foodnetwork.com Look near the top for newsletters. Click on that and you should find the cookie one.
I thought I'd share Day 1 of the cookie recipes here. Hope you enjoy it and if you like cookies you should sign up for the newsletter so you won't miss a cookie. Three have already been sent you with your first you can see the ones you've missed.
Difficulty: Medium Prep Time: 30 minutes Inactive Prep Time: 45 minutes Cook Time: 20 minutes Yield: 5 dozen 3-inch Florentines, or 2 1/2 dozen 6-inch Florentine | ||
| These Tuscan cookies are a Christmas classic. They're nutty, lacy and crisp, as well as deceptively simple to make. Drizzling them with chocolate turns them into the perfect holiday indulgence. 1 3/4 cups sliced, blanched almonds (about 5 ounces) 3 tablespoons all-purpose flour Finely grated zest of 1 orange (about 2 tablespoons) 1/4 teaspoon fine salt 3/4 cup sugar 2 tablespoons heavy cream 2 tablespoons light corn syrup 5 tablespoons unsalted butter 1/2 teaspoon pure vanilla extract Chocolate Topping, optional: Position a rack in the center of the oven and preheat to 350 degrees F. Line a baking sheet with a silicone baking mat or parchment paper. Pulse the almonds in a food processor until finely chopped, but not pasty. Stir together the nuts, flour, zest and salt in a large bowl. Put the sugar, cream, corn syrup and butter in a small saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a rolling boil and sugar is completely dissolved. Continue to boil for 1 minute. Remove from heat and stir in the vanilla, then pour mixture into almond mixture and stir just to combine. Set aside until cool enough to handle, 30 minutes. Scoop rounded teaspoons (for 3-inch cookies) or rounded tablespoons (for 6-inch cookies) of batter and roll into balls. Place on prepared baking sheet, leaving about 3 to 4 inches between each cookie since they spread. Bake 1 pan at a time, until the cookies are thin and an even golden brown color throughout, rotating pans halfway through baking time, about 10 to 11 minutes. Cool on baking sheet for 5 minutes, then transfer to racks to cool. Repeat with remaining batter. Serve. Optional chocolate topping: For sandwiches: Drop about 1/2 teaspoon chocolate onto on the flat side of half of the cookies and press together with remaining halves. Return to rack and let chocolate set. For chocolate decor: Drizzle melted chocolate over Florentines as desired. Set aside at room temperature until chocolate is set. Busy baker's tips: Store baked cookies carefully, separated by parchment or waxed paper, in an air-tight container for up to 3 days. Florentines are best stored separated from moist cookies and cakes. Copyright (c) 2007 Television Food Network, G.P., All Rights Reserved
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