Friday, December 23, 2016

Memory Makers

"The best memories are about things we did, not things we bought" .  Food and things we make together are big memory makers.  Bob and I made the house together last weekend, the day we decorated the tree.  A cardboard kit with a few embellishments we glued, painted and embellished together.  The cranberry chutney is a seasonal favorite.  I made and canned some 4 dozen (1/2 cup) servings this year for Moms' friends at the Senior Center and for Bob's coworkers.  (The recipe is on the jar lid).

The cookie recipe was inspired by Fine Cooking Magazine.  I didn't change much, other than to reduce the sugar.  They were a bit time consuming and a bit pricey, but delicious.  I packed 2 each in little cellophane bags for Bob's coworkers with a few bags left for Bob and I.

Winter Stollen Cookies

(40 Cookies)

Combine flour, almonds, sugar, egg whites and salt.  Beat on medium speed until combined, about 1 1/2 minutes.
4 1/2 ounce almond flour
3/4 cup sliced almonds
3 tablespoon sugar
2 egg whites
1/4 teaspoon salt

In a mixer with paddle attachment, beat the sugar and buttery spread on medium speed until light and fluffy, about 2 minutes.
1 cup sugar
1 cup Earth Balance Buttery Spread

Reduce the speed to low, add the eggs and egg yolk and beat until just incorporated.
2 eggs
1 egg yolk
Stop the mixer.

Mix flours, baking powder and salt.
2 2/3 cups all purpose flour
1 cup almond flour
2 teaspoon baking powder
1/2 teaspoon salt
Add to mixer.
Add cherries, cranberries, lemon zest and orange zest.
1/3 cup dried cherries
1/4 cup dried cranberries
3 tablespoon lemon zest
2 tablespoon orange zest 

Add vanilla extract.
1 teaspoon vanilla extract

Mix on low until just combined.

Roll the dough between two pieces of parchment into a rectangle 1/2 inch thick, measuring about 9 1/2 X 13 1/2.  Transfer to a baking sheet and refrigerate the dough about 1/2 hour.

Remove the top sheet of parchment.  Spread the almond filling over the dough to the edges.  Starting on the long side, tightly roll the dough around the filling .  Pinch the long seam closed.  Wrap in parchment.  Freeze 6 hours or overnight.

Position rack in center of the oven.  Preheat to 350 F.  Line baking sheets with parchment.
Unwrap the frozen dough.  Slice in scant 1/4 inch thick rounds.  Transfer slices to baking sheets, about 1 inch apart.
Brush with melted buttery spread.
2 tablespoon Earth Balance Buttery Spread
Bake 12-14 minutes, rotating sheets and swapping their positions halfway through baking.

Brush warm cookies with more melted butter.  Sift confectioners' sugar over them.
2 tablespoon Earth Balance Buttery Spread
2 Tablespoon Confectioner's Sugar 
Cool on baking sheet 15 minutes.  Transfer to a rack to cool completely.


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