Anise Sesame Cookies

More Christmas cookies from www.recipecove.com

Anise Sesame Cookies

1 tablespoon whole anise seeds
2 tablespoons boiling-hot water
2 cups all-purpose flour
1/8 teaspoon baking soda
1/2 teaspoon salt
1 1/2 sticks (3/4 cup) unsalted butter, softened
2/3 cup sugar
2 large eggs
1/4 cup sesame seeds, lightly toasted

Instructions:

1. Soak anise seeds in boiling-hot water until most of water is absorbed, about 15 minutes.
2. Whisk together flour, baking soda, and salt in a bowl.
3. Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 2 minutes in a stand mixer (preferably fitted with paddle attachment) or 4 minutes with a handheld.
4. Beat in 1 egg and anise seeds with any remaining soaking liquid until combined. Reduce speed to low, then mix in flour mixture until just combined.
5. Divide dough into 4 balls and flatten each into a 4-inch disk.
6. Chill disks, wrapped in plastic wrap, until firm, about 3 hours.
7. Put oven racks in upper and lower thirds of oven and preheat oven to 350 degrees.
8. While oven preheats, roll out 1 piece of dough (keep remaining dough chilled) on a well-floured surface with a well-floured rolling pin into a 7-inch round (slightly less than 1/4 inch thick; if dough becomes too soft to roll out, chill on a baking sheet until firm).
9. Cut out as many cookies as possible from dough with cutter and transfer to 2 ungreased large baking sheets, arranging cookies about 1 inch apart.
10. Beat remaining egg in a small bowl with 1 tablespoon water to make an egg wash.
11. Brush each cookie lightly with egg wash, then sprinkle with some of sesame seeds.
12. Bake cookies, switching position of sheets halfway through baking, until bottoms are golden, 10 to 12 minutes total, then transfer with a metal spatula to racks to cool completely.
13. Gather scraps and chill until firm enough to reroll.
14. Make more cookies with remaining dough, scraps (reroll only once), and sesame seeds, then bake on cooled sheets.

Makes approximately 3 dozen.

Black Forest Oatmeal Drops

Another Christmas Cookie recipe from Recipe Cove

Black Forest Oatmeal Drops

1 cup butter; softened
3/4 cup sugar
1/2 cup firmly packed brown sugar
2 eggs
1 1/2 teaspoons vanilla
1 2/3 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
2 cups uncooked old-fashioned oats
1 1/2 cups real semi-sweet chocolate chips
1 cup (5 ounces) dried tart cherries, coarsely chopped

Drizzle:
2 cups powdered sugar
1 to 2 teaspoons Kirsch or apple juice
2 to 3 tablespoons water

Instructions:

Preheat oven to 350 degrees.

1. Combine butter, sugar and brown sugar in large bowl.
2. Beat at medium speed, scraping bowl often, until creamy.
3. Add eggs and vanilla; continue beating until well mixed.
4. Reduce speed to low; add flour, baking soda and salt. Beat until well mixed.
5. Stir in oats, chocolate chips and cherries by hand.
6. Drop dough by rounded teaspoonfuls, 2 inches apart, onto ungreased cookie sheets.
7. Bake for 10 to 12 minutes or until golden brown. Cool completely.
8. Stir together powdered sugar and Kirsch in small bowl.
9. Gradually stir in enough water for desired drizzling consistency.
10. Drizzle over cooled cookies.


Makes approximately 5 dozen

Candy Cane Cookies

Candy Cane Cookie recipe from Recipe Cove

1/3 cup shortening
1/3 cup butter (no substitutes)
3/4 cup sugar
1 teaspoon baking powder
1 egg
2 tablespoons milk
1 teaspoon vanilla
1/3 cup unsweetened cocoa powder
1 3/4 cups all-purpose flour
4 ounces white chocolate
2 to 4 teaspoons shortening
1/2 to 2/3 cup crushed peppermint candy canes

Instructions:

1. Beat 1/3 cup shortening and butter on medium speed 30 seconds.
2. Add sugar and baking powder, then egg, milk, and vanilla.
3. Beat in cocoa powder and as much flour as you can with mixer.
4. Stir in remaining flour.
5. Divide dough in half. Cover; chill at least 1 hour.
6. Preheat oven to 375 degree F.
7. Working with one portion of dough at a time, roll to slightly less than 1/4-inch thickness on lightly floured surface.
8. Using a 4-inch candy-cane-shape cutter, cut dough. Place 1 inch apart on ungreased cookie sheet.
9. Bake in preheated oven 7 to 9 minutes or until firm and lightly browned.
10. Remove from cookie sheet; cool on a wire rack.
11. Heat white chocolate and 2 teaspoons shortening in a small saucepan over low heat till melted, stirring often. (Add more shortening, if necessary, for drizzling consistency.)
12. Drizzle one cookie with chocolate mixture; sprinkle with candy. Repeat with remaining cookies.
13. Let stand till set.

Makes approximately 36

Christmas Cookie E-Cookbook at Recipe Cove

Recipe Cove has a great new Christmas Cookie E-Cookbook available. The e-cookbook has over 300 Christmas Cookie recipes in a searchable e-cookbook. You can also print the recipes if you want.

Check it out today.

A Picture-Perfect Turkey

By: Stacey Moore

The first step to roasting a picture-perfect turkey, say the experts, is to start with a quality roaster. Here are some tips to help you choose one:

• Avoid flimsy disposable pans. Instead, choose a heavyweight roaster with strong handles.

• Dark-colored roasters absorb the oven's energy and evenly distribute it.

• Porcelain-on-steel roasters provide an even heat distribution for uniformly cooked, beautiful turkeys. Most hardware and retail stores carry a line of speckled porcelain-on-steel roasters called Granite Ware.

• Roast your turkey at a constant 325° to 350° F. A 16 to 24 pound turkey takes approximately 12 to 15 minutes per pound.

• Add water or broth to the pan to baste with and to keep the meat moist. Baste every 30 minutes.

• Use a meat thermometer to insure thorough cooking. The deepest portion of the breast shold read 170° F, the thigh, 180° F.

• Once finished, let the bird rest for about half an hour so the juices settle before carving.

Choose a heavy roaster that is designed to accommodate the weight of a turkey.

http://www.articledashboard.com

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Tortellini Soup

1 pound Italian sausage

1 cup chopped onion

2 cloves garlic, minced

5 cups beef broth

1/2 cup water

1/2 cup dry red wine (optional)

8 ounces fresh tortellini pasta

1 cup sliced carrots

2 cups stewed tomatoes

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

8 ounces tomato sauce

1 1/2 cups sliced zucchini

2 green bell peppers, seeded and cubed

3 tablespoons chopped fresh parsley

Instructions:

1 Remove casings from sausage. Brown sausage and cook until crumbly.

2. Remove meat from pot. Reserve 1 tablespoon drippings.

3. Cook onion and garlic in the drippings until tender.

4. Add broth, water, wine, carrots, tomatoes, basil, oregano, tomato sauce, and the cooked sausage.

5. Bring to a boil; reduce heat and simmer uncovered 30 minutes.

6. Add zucchini, green peppers, parsley, and tortellini.

7. Simmer another 25 minutes, covered, for fresh tortellini, or 45 minutes, covered, for frozen tortellini.

8. Serve with fresh parmesan cheese sprinkled over the top.

www.recipecove.com

New Orleans Gumbo

2 tablespoons butter

2 green onions, diced

1 stalk celery, diced

1 green bell pepper, diced

1 jalapeño pepper (optional)

1 tablespoon chopped fine parsley

1 quart cut−up okra

1/2 can tomato paste

1 tomato paste can of water

1 (18 oz.) can stewed tomatoes, chopped

1 lb. crabmeat

1 lb. shrimp

1 cup diced cooked ham

1 cup diced, cooked chicken

Instructions:

1. In frying pan, melt butter.

2. Cook onions, celery and peppers for 3 minutes. Add parsley and cook for an additional 2 minutes.

3. Add okra, reduce heat and cook for 15 minuts.

4. Add onions, celery, peppers, and okra to large pot.

5. Add tomato paste and water, stirring frequently.

6. Add 4 cups water and stewed tomatoes. Cook for 30 minutes.

7. Add crabmeat, shrimp, ham and chicken. Cook for 20-25 minutes, stirring frequently.

8. Serve over hot, cooked rice.

www.recipecove.com

Fresh Tomato Bisque

2 lb. ripe tomatoes (about 6)

1 onion, sliced thin

1 tablespoon butter

1 bay leaf

1 tablespoon brown sugar

2 whole cloves

1 tsp. salt

1/2 tsp. black pepper

1 tsp. chopped fresh basil

1 pint light cream

1 cup milk

6 large toasted butter croutons

2 tablespoon chopped chives

Instructions:

1. Skin and seed the tomatoes.

2. Chop tomatoes.

3. Sauté onion in butter.

4. Add tomatoes, bay leaf, sugar, cloves, salt, pepper and basil.

5. Simmer, stirring occasionally, until tomatoes are thoroughly cooked, about 25 minutes.

6. Remove bay leaf and cloves and transfer mixture to blender to purée.

7. Add cream and milk and heat through.

www.recipecove.com

French Onion Soup

4 cups sliced onions

4 (10.5 ounce) cans beef broth

1/2 cup unsalted butter

2 tablespoons olive oil

2 tablespoons dry sherry (optional)

1 teaspoon dried thyme

salt and pepper to taste

1 (1 pound) loaf French

bread, sliced

6 slices provolone cheese

3/4 cup diced Swiss cheese

1/4 cup grated Parmesan cheese

Instructions:

1. In 8 quart pot over medium heat, melt butter.

2. Add olive oil and stir.

3. Add onions and stir until tender. Do not brown onions.

4. Add beef stock, sherry and thyme. Season with salt and pepper

5. Simmer for 30 minutes.

6. Divide soup into six, oven-safe, bowls.

7. Place one slide of bread on top of soup in each bowl.

8. Place a slice of provolone on top of bread. Top with diced swiss cheese and grated parmesan cheese.

9. Place soup bowls on cookie sheet and place under broiler until cheese bubbles and browns slightly.

Serves 6

www.recipecove.com

Beef Noodle Soup

1 pound cubed beef stew meat

1 cup chopped onion

1 cup chopped celery

1/4 cup beef bouillon granules

1/4 teaspoon dried parsley

1 pinch ground black pepper

1 cup chopped carrots

5 3/4 cups water

2 1/2 cups egg noodles

Instructions:

1. Over medium heat, sauté stew meat, onion and celery until meat is browned on all sides.

2. In a large pot, add meat, onion, celery, bouillon, parsley, pepper, carrots and water.

3. Bring to a boil, reduce heat and simmer for 30 minutes.

4. Bring soup to a boil. Add egg noodles and cook for approximately 5-7 minutes until noodles are cooked.

www.recipecove.com