DECORATIONS from Pg 3
the winter! You can also take classes to learn how
to make your own containers. Check out local
master gardeners and garden nurseries for their
events. Be creative and add sparkle, bows and
other fun items to your arrangements.
RECIPES
Cookies are something that are made in large
batches this time of year. Here are some to try
that are really quite tasty. Gifting cookies is al-
ways a good idea. Bring for Thanksgiving so you
spread out the cookie eating. Use the best quality
ingredients. You shouldn’t skip up and use cheap
chocolate, and use top quality candies or butter.
Cashew Caramel Cookies
Ingredients
1 2/3 cups all-purpose fl our
1/2 teaspoon salt
2 1/2 cups roasted salted cashews
2 tablespoons plus 1 teaspoon canola oil
1 stick (8 tablespoons) unsalted butter, soft-
ened
3/4 cups packed light brown sugar
1/2 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
24 cubes (7 ounces) soft caramel candy
1/4 cup heavy cream
Directions
Preheat oven to 350 de-
grees. Sift fl our and salt to-
gether. Coarsely chop 1 cup
cashews; set aside. Process
remaining 1 1/2 cups cashews
in a food processor until fi nely
chopped. Pour in oil. Process
until mixture is creamy, about
two minutes.
Put cashew mixture, but-
ter, and sugars in the bowl of
an electric mixer fi tted with
a paddle attachment; mix on
medium speed until fl uffy,
about two minutes. Mix in egg
and vanilla. Reduce speed to
low; gradually add fl our mix-
ture. Mix in reserved chopped cashews.
Shape dough into 1 1/2-inch balls; space two
inches apart on two parchment-lined baking
sheets. Bake six minutes; gently fl atten with a
spatula. Bake until bottoms are just golden, six to
seven minutes more. Let cool completely on the
sheets on wire racks.
Melt caramels with cream in a small saucepan
over low heat, stirring. Let cool. Using a spoon,
drizzle caramel over cookies; let set. Store in air-
tight containers in single layers.
Cream Cheese Almond Cookies
Ingredients (about 20 cookies)
2 cups all-purpose fl our
1/2 teaspoon salt
2 sticks unsalted butter, softened
3 ounces cream cheese, room temperature
1/2 cup sugar
1 tablespoon vanilla extract
1 egg white
1 cup almond slices, lightly toasted
Directions:
Whisk together fl our and salt in a large bowl,
set aside.
Put butter and cream cheese in the bowl of an
electric mixer fi tted with a paddle attachment.
Mix on medium speed until pale and fl uffy, about
two minutes.
Mix in sugar and vanilla. Reduce speed to low.
Add fl our mixture, and mix until just combined.
Transfer dough to a work surface. Divide in half
and shape each half into a log about two inches
in diameter. Wrap each log in plastic wrap, freeze
until fi rm, about 30 minutes or up to two weeks.
Preheat oven to 350 degrees. Unwrap one log,
lightly brush with egg white, and roll in almond
slices, coating completely. Cut into 1/4 inch thick
rounds. Space one inch apart on baking sheet
lined with parchment paper.
12
Senior
Connections Nov/Dec 2019
Bake cookies, rotating halfway through, until
golden around edges, 18 to 20 minutes.
Let cool on wire racks.
Repeat with the remaining log.
Hazelnut Chocolate Chip Cookies
Recipe courtesy Giada De Laurentiis
(about four dozen)
Ingredients
1/2 cup old-fashioned oats
2 1/4 cups all-purpose fl our
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter (two sticks), at room tem-
perature
1 cup fi rmly packed light brown sugar
1 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
4 ounces English toffee candy, fi nely chopped,
recommended: Heath or Skor
1 cup hazelnuts, toasted, skinned, and chopped
1 (12-ounce) bag semisweet chocolate chips
Directions
Preheat oven to 325 degrees F.
Line two heavy baking sheets with parchment
paper. Finely chop the oats in a food processor.
Transfer the oats to a medium bowl. Mix in the
fl our, baking powder, baking soda, and salt. Set
aside.
Using an electric mixer, beat the butter and sug-
ars in a large bowl until fl uffy. Beat in the eggs
and vanilla. Add the fl our mixture and stir just
until blended. Stir in the toffee, hazelnuts, and
chocolate chips.
For each cookie, drop one rounded tablespoon-
ful of dough onto sheet, spacing one inch apart.
Do not fl atten dough. Bake until the cookies are
More DECORATIONS on Pg 13
Senior Connections HJ.COM