Swedish Half-Moon Cookie Recipe
Amount Measure Ingredient -- Preparation Method
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1 3/4 cups all-purpose flour
1/2 cup potato flour
OR
1/2 cup cornstarch
1/2 cup powdered sugar
1 cup butter or margarine -- well chilled and cut into cubes
1/8 teaspoon almond extract
1 egg
1/2 cup cherry preserves
1 egg white -- beaten
1/4 cup white coarse sugar crystals (decorating
sugar)
1/4 cup finely chopped blanched almonds
Mix flours and powdered sugar in large bowl. Cut in butter, using pastry
blender or crisscrossing 2 knives, until mixture resembles fine crumbs.
Stir in almond extract and egg until dough leaves side of bowl. Cover and
refrigerate 1 hour.
Heat oven to 350º. Cover cookie sheet with baking parchment paper.
Roll one-fourth of dough at a time between pieces of waxed paper until 1/8 inch thick. (Keep remaining dough refrigerated until ready to roll.) Cut with fluted 3-inch round biscuit cutter. Spoon 1/2 teaspoon cherry preserves onto half of each cookie. Fold dough over preserves to form half-moon shape. Pinch edges to seal. Place on cookie sheet.
Brush dough with egg white. Sprinkle with sugar crystals and almonds. Bake 10 to 12 minutes or until edges are light brown. Remove from cookie sheet to wire rack.
The Ultimate Brownie
Amount Measure Ingredient -- Preparation Method
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5 ounces unsweetened baking chocolate
2/3 cup butter or margarine
1 3/4 cups sugar
2 teaspoons vanilla
3 eggs
1 cup all-purpose flour
1 cup chopped nuts
Heat oven to 350º. Grease square pan, 9 × 9 × 2 inches. Melt chocolate and butter over low heat, stirring frequently; remove from heat. Cool slightly.
Beat sugar, vanilla and eggs in large bowl with electric mixer on high speed 5 minutes. Beat in chocolate mixture on low speed. Beat in flour just until blended. Stir in nuts.
Spread batter in pan. Bake 40 to 45 minutes or just until brownies begin to pull away from sides of pan. Cool completely. Cut into 6 rows by 4 rows.
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