122323d

Fostman's Kransas

1 cup butter
2 cups flour
1 cup sour cream
1 egg yolk

Sugar for top


Cream butter and sour cream with flour and egg yolk. Chill. Roll in flour till thin (1/8 to 1/4"). Cut with a doughnut-shaped cookie cutter. Bake at 350° to light brown -- about 12 minutes.

Delicious!

122323c

Graham Cracker Toffee



Julia Baker



Ingredients:
8 sheets graham crackers
8 oz salted butter (2 sticks)
1 C packed brown sugar
1 C chopped pecans

Directions:
1. Preheat oven 350F, grease & line 13 by 9” baking pan
2. Break graham crackers into 1 by 3“ rectangles, lay on baking sheet as close together as possible, cover entire sheet
3. Mix butter & sugar in saucepan over medium heat. When mixture comes to a bubble, add pecans and stir
4. Pour mixture evenly over crackers, bake 10 min, cool for 30, break or cut to serve

041520d

Tollhouse cookies
smelling up the house
she's retiring soon

070917b

Barbara Merkel's Haman Taschen

Dough:

1 1/2 c sifted flour

1/2 t salt

1/2 lb butter - room temp.

3 egg yolks

3 T white distilled vinegar

3 T cold water

1 c sifted flour

Combine 1 1/2 c flour, salt, and butter using fingers. In separate bowl mix egg yolks w/ fork. Add vinegar and water to egg yolks. Add 1 c flour, sifting into egg mixture and mixing lightly but thoroughly. Combine both flour mixtures w/ fork. Chill dough overnight.

When ready to use, pinch off pieces of dough the size of walnuts. Roll each out on floured surface into 2 1/2" rounds. Fill w/ level teaspoon of filling. Fold over, pinch sides together and snip edges w/ scissors. Bake on ungreased sheet at 400° for 20 min. or until lightly browned. Brush w/ warm honey. Makes approx. 30.

Poppy-seed filling:

1 lb poppy seeds

2 c milk

1 c honey

1/2 c chopped nuts (pecans if available)

1/4 t cinnamon

1/2 c sugar

Wash seeds thoroughly in strainer. Place in double boiler w/ milk and cook till the milk is absorbed. Add rest of ingredients. Cook a few minutes, stirring until sugar is dissolved and honey is well blended. Cool and store in refrig. Makes 1 quart.

Apricot filling:

1 lb dried apricots

3 c water

3 c sugar

Wash apricots thoroughly. Cook over low heat w/ water, adding more if necessary, till fruit is very soft. Add sugar, increase heat, and stir constantly till fruit comes to a boil and thickens. Cool and store in refrig. Makes 3 pints.

120616b

talking cookies

all the rage this year

don't eat m

some beg to be consumed

some for their lives

101316

Brown streaked ovoids litter the driveway
I race the squirrels, hoarding nuts
for pies, cookies, baked and spiced snacks
many I'll just eat raw
love living in the South

030916

world's largest cookie
was how they billed the thing
never found the mall