Easy Desserts

Rolled Animal Cookies

noreply@blogger.com (Alex) — Sun, 10 Feb 2013 11:12:00 +0000

Rolled Animal Cookies

This is the best Rolled Animal Cookies easy desserts recipe to make with your kids. Both of you will enjoy making it. That is the thing I like about desserts that you can make it with your kids and ya without doubt the kids kinda makes a mess of the kitchen but in my opinion it is worth the fun. Anyways it is up to you if you wanna make it alone or with your kids but do try out this Rolled Animal Cookies from easy desserts it is one of the best recipes our there.
Ingredients:
Yield:48Servings

1c Butter,softened
1c Sugar
1Egg
2T Whipping cream
1t Baking powder
1/2t Baking soda
1/2t Salt
1t Vanilla
3c all-purpose flour,Sifted
Decorations,colored sugar
Raisins,chocolate
Sprinkles,chocolate chips

Preparation time:45minutes
Chilling time: Several hours
Baking time:7minutes
Directions:

Cream butter. Gradually add sugar and cream well. Blend in the egg, cream, baking powder, baking soda, salt and vanilla.
Gradually add flour and mix well. Chill dough until firm,several hours (it is hard to roll out otherwise).
Heat oven to 400 degrees. Roll out dough on a floured board to about 1/8- inch thick.
Cut into desired shapes with a flour-dipped cookie cutter.
Place on ungreased or lightly greased cookie sheet.
Decorate with colored sugar and chocolate sprinkles and use raisins or chocolate chips for the eyes of the animals.
Bake for 5-7 minutes or until a little brown.Cool on racks.
Don't forget to cut the little holes if you wish to hang on the tree.
Note: Dough will keep several days or a week in the refrigerator if you don't get around to cutting right away. I store the cookies in tightly covered tins and they are very good keepers if the children don't find them.

Enjoy!

Photo by thepinkpeppercorn

Sirups Kager (Danish Brown Spice Cookies)

noreply@blogger.com (Alex) — Thu, 07 Feb 2013 11:12:00 +0000

Sirups Kager (Danish Brown Spice Cookies)

I can`t think of anyone who does not love Sirups Kager (Danish Brown Spice Cookies). I mean think about it this is one of the most classic of classic recipes from easy desserts. Actually I grew up on this. This Sirups Kager (Danish Brown Spice Cookies) is also the sort of recipe which can be served anywhere anytime. You`ll only get praised. Anyways enjoy it.
Ingredients:
Yield:60Servings

1C Butter(or margarine) -Softened
1C Sugar
1C Dark corn syrup
2t Cinnamon
1T cloves,Ground
1/2T Baking soda mixed with
1T water
1C Flour, Can Use 4 Cups

Preparation time:45minutes
Chilling time: One hour
Baking time:8 to 10 minutes
Directions:

Cream butter or margarine with sugar and corn syrup.
Stir in cinnamon, cloves and baking soda mixture. Add flour a little at a time, mixing well after each addition until stiff dough forms.
Cover dough and refrigerate until firm.
Heat oven to 400 degrees. Roll dough to 1/8-inch thickness on floured surface.
Cut with cookie cutters into reindeer or desired shapes.Or roll dough into logs about 1-inch in diameter and slice crosswise into1-inch-thick rounds.
Bake on ungreased cookie sheets until lightly browned, about 8 to10 minutes.

Enjoy!

Photo by grongar

Fay Kuhn's Thumbprints

noreply@blogger.com (Alex) — Sun, 03 Feb 2013 11:12:00 +0000

Fay Kuhn's Thumbprints

Now there are plenty of easy desserts tea time recipes out there. But this Fay Kuhn's Thumbprints is one odd out. Now when you look at the final product or if you look at the recipe below you`ll be thinking like how I was when I first saw it. The only that went through my mind was simple. But this very simple looking both in recipe and the texture is the actual surprise. Honestly the ingredients in this recipe is so well balanced out that everything just perfectly works out in harmony. And you get a divine easy desserts Fay Kuhn's Thumbprints dish. Anyways give it a try and you`ll know exactly what I am talking about.
Ingredients:
Yield:24Servings

1/2c Butter
1/4c Sugar
1/2t Vanilla
1Egg,separated
1c Flour
1/4t Salt
11/4c Finely nuts,Chopped
1/4c Raspberry jam

Preparation time:20minutes
Chilling time: 1 hour
Baking time: 15 to 18 minutes
Directions:

Beat together butter and sugar in a mixer bowl.
Add vanilla and egg yolk. Mix well.
Mix flour and salt, add to butter mixture and mix well.
Cover; refrigerate at least 1 hour.
Heat oven to 325 degrees. Shape dough into 1-inch balls.
Beat egg white lightly in a small bowl.
Put nuts in another small bowl. Dip each ball into egg white, then roll in nuts.
Put balls 1 inch apart on ungreased cookie sheet. Press thumb in the center of each to make an indentation.
Bake until light golden, 15 to 18minutes. Cool on wire racks. Fill indentation with a small amount of raspberry jam.

Enjoy!

Photo by erix!

Nut Crescents

noreply@blogger.com (Alex) — Thu, 31 Jan 2013 11:18:00 +0000

Nut Crescents

I can`t think of anyone who does not love Nut Crescents. I mean think about it this is one of the most classic of classic recipes from easy desserts. Actually I grew up on this. This Nut Crescents is also the sort of recipe which can be served anywhere anytime. You`ll only get praised. Anyways enjoy it.

Ingredients:
Yield:60Servings

2c Unsalted butter(or -margarine),Softened
6T Confectioners' sugar
2 Egg yolks
4c Flour,sifted before Measuring
1c Ground (or finely),Crushed
Almonds, pecans or walnuts

TOPPING

2 Egg whites
1c Ground (or finely),Crushed Almonds,pecans or walnuts
1/2c Granulated sugar
Confectioners'sugar for Sprinkling

Preparation time:45minutes
Cooking time: 10 to12minutes
Directions:

Cream butter and confectioners' sugar in large mixer bowl until light and fluffy.
Beat in egg yolks.
Beat in flour and 1c ground nuts until mixed.(Dough can be refrigerated up to several days; soften slightly before shaping cookies.)
Heat oven to 350 degrees. Have ungreased baking sheets ready.
For topping, beat egg whites lightly with fork in shallow dish until frothy.
Mix 1 cup nuts and granulated sugar in separate shallow dish.
Roll a generous teaspoon of the dough in the palm of your hands into a crescent shape.
Dip top of crescent in egg white and then into nut-sugar mixture.
Place crescents on baking sheets about 1 inch apart.
Bake until bottoms are golden, 10 to 12 minutes.
Cool on pan a few minutes, then transfer to wire racks to cool completely.
Sprinkle lightly with confectioners' sugar before serving.

Enjoy!

Photo by inyucho

Mom's Sugar Cookies

noreply@blogger.com (Alex) — Sun, 27 Jan 2013 11:19:00 +0000

Mom's Sugar Cookies

Now there are plenty of easy desserts tea time recipes out there. But this Mom's Sugar Cookies is one odd out. Now when you look at the final product or if you look at the recipe below you`ll be thinking like how I was when I first saw it. The only that went through my mind was simple. But this very simple looking both in recipe and the texture is the actual surprise. Honestly the ingredients in this recipe is so well balanced out that everything just perfectly works out in harmony. And you get a divine easy desserts Mom's Sugar Cookies dish. Anyways give it a try and you`ll know exactly what I am talking about.
Ingredients:
Yield:48Servings

1c Unsalted butter,Softened
11/2c Confectioners sugar
1Egg
1t Vanilla
1/2t Almond extract
21/2c Flour
1t Baking soda
1t Cream of tartar

FROSTING

8oz Cream cheese,softened
2c Confectioners'sugar
1/4t Vanilla
Milk
Food coloring as desired

Preparation time:30minutes
Chilling time: 2 to3 hours
Cooking time:7to 8minutes
Directions:

Cream butter, sugar,egg, vanilla and almond extract in large mixer bowl until light and fluffy.
Beat in flour, baking soda and cream of tartar until mixed.
Divide dough in half. Cover and refrigerate dough 2 to 3 hours.(Dough can be refrigerated up to several days; soften slightly before rolling out.)
Heat oven to 350 degrees. Have lightly greased baking sheets ready.
Roll out half of dough on lightly floured surface to almost 1/4 ~inch thick.
Use cookie cutters to cut out desired shapes.
Place cookies 2 inches apart on prepared baking sheets.
Bake until light brown on edges, 7 to 8 minutes.
Cool on wire racks.
For frosting, beat cream cheese, sugar and vanilla in small bowl until smooth.
Beat in milk until spreading consistency. Add food coloring as desired.
Use frosting to decorate cookies. Let stand until frosting sets.

Enjoy!

Photo by scubadive67

Shortbread Sheep

noreply@blogger.com (Alex) — Thu, 24 Jan 2013 11:19:00 +0000

Shortbread Sheep

The most classic of classic in my opinion would be this easy desserts Shortbread Sheep recipe. It is the kinda golden recipe which has proven its worth though out ages and is still one of the most favorite and many peoples desserts menu. If you have tried this than you`ll know of what I am talking about if not than I suggest you to give it a try and see for yourself. Enjoy it.
Ingredients:
Yield:16Servings

2c Unsalted butter,Softened
1c Sugar
4c Flour
1/4t Salt

Preparation time:25minutes
Cooking time: 20 to25minutes
Directions:

Cream butter and sugar in large mixer bowl until light and fluffy.
Beat in flour and salt. Knead the dough briefly until smooth.
If dough is too sticky, add a bit more flour. (Dough can be refrigerated up to several days; soften slightly before shaping cookies.)
Heat oven to 325 degrees. Have ungreased baking sheets ready.
Pat half of the dough out on lightly floured surface to 1/2 -inch thickness.
Use cookie cutters to cut out desired shapes.
Place cookies 2 inches apart on baking sheets.
Bake until light brown on edges, 20 to 25 minutes.
Cool on wire racks.

Enjoy!

Photo by grongar

Coffee Cake

noreply@blogger.com (Alex) — Sun, 20 Jan 2013 11:19:00 +0000

Coffee Cake

This Coffee Cake is another one of the most classic easy desserts recipe. It is just there on Easter every year since I was a kid. It is one of my most most favorite recipe to make. Though she only enjoys making them and I only enjoy eating them. Anyways this is just a great easy desserts one that should not be left out. Give it a try and let us know what you make of this Coffee Cake recipe.
Ingredients:

1c water,Warm
2T yeast, or 2 packages
1/2c sugar
1/8t mace
1c scalded milk
1c lard,Melted
1T salt
3 eggs,beaten
7c flour,about butter,softened
cinnamon & sugar,mixed -together
blueberries & cherries -decorations

POWDERED SUGAR ICING

1t vanilla
1lb powdered sugar
5T hot milk
1/2t lemon flavoring
2T white shortening (Crisco)

Directions:

Put the yeast in the water & set aside.
Put sugar, mace, milk, melted lard, salt &eggs in a large mixing bowl.
Add yeast mixture and about 7 cups of flour. Mix all ingredients together & work to a smooth dough.
Let rise until double. Roll out on board 1/2" inch thick, spread with butter,sprinkle with cinnamon & sugar.
Cut in strips one inch wide.Twist them as you place in a round 8"greased pan.
Let rise about 40 minutes.
Bake 18-20 minutes at 375 degrees or until golden brown.
Ice with Powdered Sugar icing.
Decorate with red cherries & blueberries and to with a flag in the center.
POWDERED SUGAR ICING
Combine all ingredients, beat one minute, add more milk if needed to make it spread easily.

Enjoy!

Photo by psigrist

Grandmas pound cake

noreply@blogger.com (Alex) — Thu, 17 Jan 2013 13:54:00 +0000

Grandmas pound cake

What can be more exciting than to enjoy the most out of you easy desserts grandmas pound cake. Not only is it one of the best classic recipes. it is just the best in any you look at it. You need to try it out if you haven`t already done so. Give it a shot and tell us what you think about it.

Ingredients:

4 eggs
2 c. sugar
1 c. margarine
3 c. flour
1/2 tsp. soda
1 1/2 tsp. baking powder
1 tsp. vanilla
1 tsp. lemon extract
1 c. sour milk or buttermilk

Directions:

Mix all together and bake at 325 degrees for 60 minutes or until done.

Enjoy!

Photo by name

Friendship Cookies

noreply@blogger.com (Alex) — Sun, 13 Jan 2013 13:55:00 +0000

Friendship Cookies

I am not sure if this Friendship Cookies is actually to be had on a particular occasion or if it just the name. But who care about these little things when a recipe such as this Friendship Cookies from easy desserts taste so good why care about the occasion. This should be enjoyed anytime and anywhere. Correct me if I am wrong, enjoy it.
Ingredients:
Yield:1Servings

21/4c Unsifted all-purpose flour
3/4c Vegetable oil
1/2c Sugar
1Egg
1/4c Pure maple syrup
1/4c Sorghum molasses
2t Baking soda
1t ginger,Ground
1/2t Cinnamon
1/2t cardamom,Ground
1/4t Salt
Additional sugar for coating

Directions:

Heat oven to 350 degrees. Have ungreased baking sheet(s) ready.
Combine all ingredients,except sugar for coating, in large bowl of an electric mixer.Beat on low speed until combined.
Refrigerate to firm dough slightly, about 20 minutes.
Roll into large balls, using 1/4 cup dough each for large cookies or a scant tablespoon for smaller cookies (dough will be soft).
Roll in additional sugar to coat. Arrange on baking sheet,spacing them 3 inches apart.
Bake until set,about15 minutes for large cookies and 10 minutes for smaller ones. Cool on baking sheet 1minute before transferring to wire rack to cool.

Enjoy!

Photo by modomatic

Swedish Spice Cookies

noreply@blogger.com (Alex) — Thu, 10 Jan 2013 17:53:00 +0000

Swedish Spice Cookies

I can`t say for sure if this recipe of Swedish Spice Cookies is actually from sweden. In my opinion it is just a name but a fine easy desserts recipe should not be only limited to its name, this great recipe is just the example of how cookies should actually taste like and should be served anywhere anytime to anyone.
Ingredients:
Yield:60Servings

21/4c All-purpose flour,sifted -before
2t Baking soda
1t cloves,Ground
1t ginger,Ground
1t cinnamon,Ground
1t salt,Ground
3/4c Unsalted butter,softened
11/2c Sugar
1Egg
1/4c Molasses

Directions:

Heat oven to 375degrees. Have ungreased baking sheet(s) ready.
Sift together the flour,baking soda, spices and salt; set aside.
Beat the butter and 1 cup of the granulated sugar in large bowl of an electric mixer on high speed until light, 1minute.
Add the egg and molasses;mix well. Stop the mixer and add the flour mixture.
Mix just until combined.
Using about1 1/2 teaspoons dough for each, roll dough into balls.
Roll in the remaining 1/2 cup granulated sugar so they are fully coated.
Arrange on baking sheet, spacing them 2 inches apart. If you prefer a thin,crisp cookie,they may be flattened with a glass that has been dipped in sugar.
Bake until set, 9 to 10 minutes. Transfer to a wire rack and let cool.

Enjoy!

Photo by WolfgangM

Brown Butter Maple Spritz

noreply@blogger.com (Alex) — Sun, 06 Jan 2013 13:56:00 +0000

Brown Butter Maple Spritz

One of the most classic and old school recipe would be this easy desserts Brown Butter Maple Spritz. I know many of my friends think that this is a perfect recipe but in my honest I think otherwise. For some reason I think there is just something missing. If you have had this recipe in a different format or with something extra please do share with us what that extra ingredient was and how was it employed in the recipe.
Ingredients:
Yield:30Servings

11/4C butter,Unsalted
1C Confectioners'sugar
2t Pure vanilla extract
11/4t Salt
1Egg
2Egg yolks
21/4C Unsifted all-purpose flour
1/2C Pure maple syrup
Milk (or whipping cream,) -ifnecessary

Directions:

To brown the butter, melt butter in a small, heavy sauce pan over low heat.
When fully melted, increase heat to medium and cook,stirring constantly, until the butter turns a medium brown and smells nutty.
Measure out 1cup to use for cookies and reserve the rest for the filling.
Refrigerate until firm but not solid, about 30 minutes.
For cookies, heat oven to 325 degrees. Have ready a cookie press and ungreased baking sheet(s).
Beat the1 cup brown butter, 1/2 cup of the confectioners' sugar, vanilla and salt in large bowl of electric mixer until creamy.
Add egg and egg yolks and mix to combine. Stop mixer and add flour;mix on low speed just until flour disappears.
Transfer dough to a cookie press and press onto baking sheet in desired shapes, spacing them 11/2 inches apart.
Bake until set,16 to 18 minutes. Transfer to a wire rack to cool.
For filling, cook maple syrup in a heavy 2-quart sauce pan over high heat for 5 minutes.
Cool to luke warm then stir in remaining 1/2cup confectioners'sugar. Beat the reserved brown butter in a food processor or a small bowl of electric mixer until light.
Add the syrup mixture and beat until smooth. If mixture is too thick,add a small amount of milk or cream until it is spreadable.
Assemble cookies by spreading about1/2 teaspoon filling on the flat side of half the cookies.
Sandwich with another cookie.

Enjoy!

Photo by Joelk75

Kolachkes

noreply@blogger.com (Alex) — Thu, 03 Jan 2013 13:56:00 +0000

Kolachkes

One can say anything he or she wants about this easy desserts Kolachkes recipe. But I think this is a fine dessert one that should be served anytime but I myself mostly enjoy it on weekend afternoons. When there is no pressure from anything specially from work. I usually would enjoy it with some great earl grey. Enjoy this Kolachkes from easy desserts and let us know what you make of it.
Ingredients:
Yield:84Servings

2C Unsalted butter,,Softened
6 oz Cream cheese,,Softened
3C All-purpose flour,,Sifted
6 T Whipping cream
Confectioners'sugar for Rolling and sprinkling
Jam,jelly (or preserves of) Choice
Cream cheese filling(opt)
Nut filling(optional)

Directions:

Beat butter and cream cheese in large bowl of electric mixer until light.
Beat in flour and cream until well mixed. Divide dough into 4 portions.
Wrap each in plastic wrap and refrigerate overnight.
Heat oven to 350 degrees. Have ungreased baking sheets ready.
Sprinkle the work surface and the rolling pin generously with confectioners'sugar.
Roll out 1 dough portion at a time to about 1/4-inch thickness.
Use a small (2-inch diameter) round cutter or glass to cut out cookies.
Transfer to ungreased baking sheets, leaving 1or 2 inches between each cookie.
Make a small depression in the center of the cookies with your finger tip.
Fill scantily with jam,jelly, preserves, cheese or nut filling.(If you use too much filling it will run out on to the baking sheet.)
Bake until bottoms are lightly browned, 12 to 15 minutes.
Cool on wire racks. Sprinkle generously with confectioners'sugar while still warm.
Cream cheese filling: Beat together 1 package (8 ounces) softened cream cheese,1 egg yolk,1/2 cup confectioners' sugar and 1 teaspoon pure vanilla extract until well mixed.
Nut filling: Cook 1 cup coarsely ground walnuts in 2 tablespoons butter with 1/3 cup granulated sugar and 1 teaspoon pure vanilla extract until nuts turn golden.
Cool.

Enjoy!

Photo by apple_pathways

Mozart Cookies

noreply@blogger.com (Alex) — Sun, 30 Dec 2012 13:56:00 +0000

Mozart Cookies

I don`t know how to put this. The ingredients in this Mozart Cookies easy desserts recipe is just plain and simple daily ingredients but for some reason when they are put together. They really work in great harmony and make a wonderful dish of Mozart Cookies. Enjoy this easy desserts recipe and let us know what you think about it.
Ingredients:

3c All-purpose flour
1/2c Granulated sugar
2Egg yolks,beaten
1T Pure vanilla extract
1/2t Salt
rind of 1 lemon,Grated
1c Unsalted butter,softened

FILLING

12oz Apricot preserves
1T Fresh lemon juice
1T Rum
Confectioners'sugar

Directions:

Sift flour into a large mixing bowl and make an indentation or well in the center of the flour.
Add the sugar,egg yolks, vanilla, salt and lemon rind to the well. Mix the ingredients in the well together with the flour.
Then cut in the butter using a pastry cutter or two sharp knives. At this point the dough will resemble coarse crumbs.
Turn the dough out onto a work surface and knead it with your hands until smooth and firm.
Divide dough in half and shape into two balls.
Wrap tightly in plastic.Refrigerate until firm enough to roll out, about1 hour.
Meanwhile, heat the apricot preserves over low heat, stirring constantly.
Stir in lemon juice and rum. Let cool.
Heat oven to 325degrees.
Place the chilled dough on a lightly floured surface or between two sheets of floured wax paper.
Roll out with a floured rolling pin to about 1/4- inch thickness.
Cut out circles of dough about 2 inches in diameter. Place half of the circles onto greased or non-stick cookie sheets.
Cut the other half of the circles again with a small shot glass or cookie cutter to form a ring shape. (Make an equal amount of rings to circles.)
Place the rings onto buttered baking sheets. Bake until light gold, 10 to 12 minutes.
Cool a little on the cookie sheets.
To assemble, brush the still-warm circles with the cooled apricot mixture.
Place one ring on top of each circle and press gently (they break easily)to secure.
Spoon a small dollop of the apricot mixture into the center of the cookies.
Sprinkle with confectioners' sugar.
Cool. Store in a tightly closed tin.

Enjoy!

Photo by Robert Couse-Baker

Christmas Rocks

noreply@blogger.com (Alex) — Thu, 27 Dec 2012 13:55:00 +0000

Christmas Rocks

This is one of the finest recipes provided by easy desserts. Honestly the name is sort of funny but once you have this you`ll not think skeptical of it again. I can say anything I want but honestly just enjoy it and see for yourself how simple yet delicious this recipe is.
Ingredients:
Yield:6Servings

3c all-purpose flour
1T unsweetened cocoa
3/4t baking soda
1t cinnamon
1t mace
1t nutmeg
1/2t ginger,Ground
1/2t allspice
1/4lb candied pineapple
1/4lb citron
1/4lb candied orange peel
1/4lb dates,Pitted
1/4lb figs
1/4c (or candied cherries),Dried
1lb pecans,Chopped
1c raisins
1/2c currants,Dried
1c unsalted butter,softened
11/2c sugar
3eggs
1T cold,strong coffee

Directions:

Heat oven to 350 degrees.Have ready ungreased or parchment-lined baking sheet(s).
Sift together the flour,cocoa,baking soda and spices.
Cut candied fruits,dates and figs into small pieces and toss with a small amount of the flour mixture.
Combine in a large bowl with the pecans,raisins and currants.
Set aside.
Beat butter and sugar in large bowl of electric mixer on high speed until light,about 2 minutes.
Add the eggs,one at a time,mixing well after each addition. Mix in the coffee. Stop the mixer and add the flour mixture. Mix on low speed just until combined.
Using a wooden spoon, folding the fruit and nut mixture to coat all the pieces.
Drop batter onto baking sheet in walnut-size mounds leaving about 2 inches between each cookie.
Bake until set and tops are lightly browned, 14 to 16 minutes.
Transfer to a wire rack to cool.Store in an air tight container, with a small wedge of apple to keep them soft.
The cookies may be glazed or sprinkled with confectioners'sugar, if desired.

Enjoy!

Photo by Monica Arellano-Ongpin

Christmas Ginger Cookies

noreply@blogger.com (Alex) — Sun, 23 Dec 2012 14:01:00 +0000

Christmas Ginger Cookies

One can say anything he or she wants about this easy desserts Christmas Ginger Cookies recipe. But I think this is a fine dessert, one that should be served anytime but I myself mostly enjoy it on weekend afternoons. When there is no pressure from anything specially from work. I usually would enjoy it with some great earl grey. Enjoy this Christmas Ginger Cookies from easy desserts and let us know what you make of it.
Ingredients:

1c butter or,Unsalted Margarine,softened
11/4c Granulated sugar
1Egg
2T Dark corn syrup
11/2T orange rind,Grated
1T Water
31/4c All-purpose flour
2t Baking soda
2t Cinnamon
1T ginger,Ground
1/2T cloves,Ground
1/4T Salt

ICING

1 Egg white
1T Almond extract
Confectioners'sugar,as Needed,(about2-4cups)

Directions:

Cream butter and sugar in large mixer bowl with electric mixer.
Beat in egg until light. Stir in corn syrup, orange rind and water.
Mix flour, baking soda, cinnamon,ginger, cloves and salt.
Stir into butter mixture to form a dough. Divide dough in half.
Wrap in wax paper and refrigerate overnight.
Heat oven to 325 degrees. Have lightly greased baking sheets ready.
Roll out one piece of dough at a time on a lightly floured surface or between sheets of floured wax paper to 1/8-inch thickness.
Cut into shapes with cookie cutters. Place on baking sheets, leaving 2 inches between each cookie.
Bake until golden, 8 to 10 minutes.
Transfer to wire racks to cool.
For icing, mix egg white and almond extract in small bowl until frothy.
Stir in confectioners' sugar until mixture is a drizzling consistency.
Drizzle over cookies. Let stand until icing sets.
Store covered.

Note: This recipe uses raw egg white. Cases of salmonella poisoning have been traced to raw eggs, although this is rare and usually associated with the yolks.

Enjoy!

Photo by Crystl

Caramel Pecan Treasures

noreply@blogger.com (Alex) — Thu, 20 Dec 2012 14:03:00 +0000

Caramel Pecan Treasures

A great gift is a great surprise. This Caramel Pecan Treasures is just the thing to be gifted to a good friend, infact it can be gifted to anyone. This easy desserts recipe of Caramel Pecan Treasures is just the thing which is made with full of love and it only tastes good with someone around, enjoy it.
Ingredients:
Yield:60Servings

1c Butter,softened
3/4c light,Lightly Packed Brown sugar
1t Vanilla
13/4c All-purpose flour
1/2t Baking powder
12oz Semi sweet chocolate chips
1T Vegetable shortening
25 caramels,cut in, up to 30 Half, rolled into balls
Finely pecans,Chopped

Preparation time:50minutes
Cooking time: 15 minutes
Directions:

Heat oven to 325 degrees.
Have ungreased baking sheets ready.
Cream butter, sugar and vanilla in large mixer bowl until well-mixed.
Stir in flour and baking powder. (If kitchen is warm, refrigerate dough for a few minutes; dough should be firm enough to roll easily.)
Shape scant teaspoonsful of dough into balls about the size of a marble.
Place on baking sheet, leaving about 2 inches between cookies.
Flatten slightly.
Bake until golden, about 15 minutes.Transfer to wire racks to cool.
Melt chocolate chips with shortening in top of double boiler set over simmering water.
Remove from heat.
Flatten caramel halves so they are the same diameter as the cookie.
Put one caramel half on top of each cookie. (If necessary, use a dab of chocolate as "glue" to help caramel adhere to cookie.)
Using a small metal spatula, spread melted chocolate thinly over top and sides of caramel and cookie to cover.
Press chopped pecans onto tops of cookies.
Let stand on a wire rack until chocolate firms (refrigerate if desired), about 20 minutes.
Put into individual paper wrappers.
Store in a cookie tin with a piece of wax paper between each layer.

Enjoy!

Photo by quinet

Oma's Almond Cookies

noreply@blogger.com (Alex) — Sun, 16 Dec 2012 14:02:00 +0000

Oma's Almond Cookies

I don`t know how to put this. The ingredients in this Oma's Almond Cookies easy desserts recipe is just plain and simple daily ingredients but for some reason when they are put together. They really work in great harmony and make a wonderful dish of Oma's Almond Cookies Enjoy this easy desserts recipe and let us know what you think about it.
Ingredients:
Yield:120Servings

2c Butter,softened
2c Sugar
2 Eggs
1 Lemon,grated rind and
4c All-purpose flour
1t Baking powder
1pn salt
1/2lb Unblanched almonds,finely Ground(or),Grated
Colored sugars,For Garnish Optional

Preparation time:30minutes
Chilling time: 8 hours or overnight
Cooking time:10minutes
Directions:

Cream butter and sugar in large mixer bowl of electric mixer.
Beat in eggs, one at a time. Beat in lemon rind and juice.
Mix flour, baking powder and salt. Stir flour mixture and ground almonds into butter mixture to make a soft dough.
Divide dough into quarters. Refrigerate dough,wrapped in wax paper,until firm, at least 8 hours or overnight.
Heat oven to 350 degrees. Have ungreased baking sheets ready.
Roll out one dough portion on lightly floured pastry cloth with a rolling pin covered with stocking or roll between sheets of lightly floured wax paper to 1/8-inch thickness.
Cut out with cookie cutters. Return dough to refrigerator if it gets too soft.
Transfer to baking sheets, leaving 2 inches between each cookie.
Sprinkle with colored sugar if desired.
Bake until very light brown at edges,8 to 10 minutes. Transfer to wire racks to cool.
Store in a covered tin.

Enjoy!

Photo by snowpea&bokchoi

Gingerbread Bears

noreply@blogger.com (Alex) — Thu, 13 Dec 2012 14:07:00 +0000

Gingerbread Bears

One of the most classic and old school recipe would be this easy dessertsGingerbread Bears. I know many of my friends think that this is a perfect recipe but in my honest I think otherwise. For some reason I think there is just something missing. If you have had this recipe in a different format or with something extra please do share with us what that extra ingredient was and how was it employed in the recipe.
Ingredients:
Yield:42Servings

31/2C Unsifted all-purposeflour
11/2t ginger,Ground
11/2t Cinnamon
1T Baking soda
1T cloves,Ground
1/4T Salt
1/2C Butter,Softened
3/4C Sugar
1Egg
3/4C Light molasses
1T lemon rind,Grated
Decorations as desired

Preparation time:35minutes
Chilling time: 2 hours or overnight
Cooking time:7to 10 minutes
Directions:

Measure 3 1/2 cups flour; sift together with spices, baking soda and salt; set aside.
Beat butter with an electric mixer in a large bowl until smooth.
Add sugar and mix on high speed until light and fluffy, 2 minutes.
Add egg and mix well. Stop the mixer and add molasses and lemon rind.
Mix on low speed to combine. Stir in dry ingredients with a wooden spoon.
Divide dough into four parts. Wrap each one separately in plastic wrap and refrigerate 2 hours or overnight.
Heat oven to 375 degrees. Lightly grease baking sheets.
Remove one piece of dough from the refrigerator at a time.
Roll the well-chilled dough on a floured board or between sheets of waxed paper to a 1/8-inch thickness.
Cut out with cookie cutters and carefully transfer to prepared baking sheets, leaving 1 inch between each cookie.
Bake just until the cookies are lightly browned and set, 7 to 10 minutes.
Do not over bake. Transfer from baking sheets to a wire rack and cool completely before decorating.
Decorate as desired. Store in airtight containers.

Enjoy!

Photo by comedy_nose

Pecan Tassies

noreply@blogger.com (Alex) — Sun, 09 Dec 2012 14:01:00 +0000

Pecan Tassies

I can`t say for sure if this recipe of Pecan Tassies is actually from a particular country. In my opinion it is just a name but a fine easy desserts recipe should not be only limited to its name, this great recipe is just the example of how cookies should actually taste like and should be served anywhere anytime to anyone.
Ingredients:
Yield:24Servings
CRUST

1/2c Butter,softened
3oz Cream cheese,softened
1c Unsifted all-purposeflour

FILLING

1Egg
3/4c light brown sugar,Packed
1T Butter,melted
1pn salt
3/4c pecans,Chopped

Preparation time:30minutes
Cooking time: 25 minutes
Directions:

Heat oven to 350 degrees.
Have ready 2 miniature muffin tins with cups that measure about 2 inches across and 7/8 inch deep.
For crust, beat butter with cream cheese until smooth.
Add flour and mix until a dough forms.
Divide into 24 balls.With your fingers, press each ball into an ungreased muffin cup, taking care to make a smooth, even layer over the bottom and up the sides.
For filling, whisk egg in a medium bowl. Add sugar, butter and salt and mix well.
Spoon about 1/2 teaspoon chopped pecans into each crust.
Add filling so it comes almost to the top of the cups, making sure it doesn't spill over.
Sprinkle remaining pecans over the top.
Bake 15 minutes. Reduce oven to 250 degrees and continue to bake until crust is light brown at the edges, 10 minutes. Cool.
When muffin tin is cool enough to handle, loosen cups from the sides of the tin and carefully transfer to a wire rack.
Cool to room temperature.

Enjoy!

Photo by bcmom

Chocolate Mint Sticks

noreply@blogger.com (Alex) — Thu, 06 Dec 2012 14:00:00 +0000

Chocolate Mint Sticks

This is one of the finest recipes provided by easy desserts. Honestly the name is sort of funny but once you have this you`ll not think skeptical of it again. I can say anything I want but honestly just enjoy it and see for yourself how simple yet delicious this Chocolate Mint Sticks recipe is.
Ingredients:
Yield:36Servings
BROWNIE

1c Butter,softened
2c Granulated sugar
4 Eggs
2t Vanilla
4oz Unsweetened chocolate -Melted
1c Unsifted all-purpose flour
3/4c pecans(or walnuts),Chopped

FILLING

2c Confectioners'sugar
4T Butter(or margarine) Softened
2T Milk
1/2t Peppermint extract
1dr green food, up to 2 Coloring, if desired

GLAZE

2oz Sweetened chocolate
2T Butter(or margarine)

Preparation time: 25minutes
Cooking time: 30 minutes
Directions:

Heat oven to 350 degrees. Grease a 13-by-9-inch baking pan.
With an electric mixer,cream the butter, granulated sugar,eggs and vanilla until light, 2minutes.
Add the chocolate and mix well.
Stop the mixer and fold in the flour then the nuts.
Transfer batter to prepared pan. Bake just until a tooth pick inserted in the center comes out clean, 30 minutes.
Cool completely.
For the filling, mix all ingredients until smooth. Spread in an even layer over the cooled brownies.
For the glaze, melt chocolate with butter; mix well.
Pour over filling and gently tilt pan so glaze covers the entire surface.
Refrigerate until glaze is set; cut into squares or sticks.

Enjoy!

Photo by jylcat

Ginger Cookies

noreply@blogger.com (Alex) — Sun, 02 Dec 2012 13:59:00 +0000

Ginger Cookies

I am not sure if this Ginger Cookies is actually to be had on a particular occasion or if it just the name. But who care about these little things when a recipe such as this Ginger Cookies from easy desserts taste so good, why care about the occasion. This should be enjoyed anytime and anywhere. Correct me if I am wrong, enjoy it.
Ingredients:
Yield:80Servings

1C Granulated sugar
1/2C Dark corn syrup
1/2C Water
1T ginger,Ground
2t Cinnamon
2t cloves,Ground
1C butter(or margarine) -Unsalted
4C All-purpose flour
11/2t Baking soda
Liquid food coloring If desired

Preparation time:1 1/2hours
Chilling time:12hours or more
Cooking time:7minutes
Directions:

Put sugar, syrup, water, ginger,cinnamon and cloves into a large sauce pan.
Cook and stir over medium heat until mixture boils and sugar dissolves.
Remove from heat. Add butter. Stir until butter is melted and mixture is no longer very hot.
Mix flour and baking soda. Gradually add flour mixture to butter mixture and stir to blend thoroughly.
Dough will have a soft texture.
Place dough in an air tight container and refrigerate overnight or at least 12 hours or as long as1week.
Heat oven to 375 degrees. Remove about one-sixth of the dough and knead it until it is slightly softened.
Roll dough directly on to un-greased cookie sheets until it is about 1/4-inch thick.
Use a cookie cutter to stamp shapes in dough, allowing a 1-inch margin between each cookie.
Remove excess dough by lifting it and peeling it away.
Scraps of dough can be kneaded together and re-rolled.
Bake until golden brown, about 7 minutes.
Allow cookies to cool slightly and become crisp before removing them from the cookie sheet.
Cool thoroughly on wire racks. If desired, you may "paint" the cooled cookies using a clean,small paint brush and food coloring that has been watered down slightly.
Store cookies in airtight containers.
Note: After the 12-hour resting period, this cookie dough can be hand-molded like clay--rolled, pinched, poked and pressed--and it will keep its shape, expanding slightly while baking.
Thin cookies will become brown and bake quickly, large and thick shapes will require longer baking.
Can be cut into any shape desired but make the cookies uniformly thick.

Enjoy!

Photo by bradipo

Great Grandma's Gingerbread Cookies

noreply@blogger.com (Alex) — Thu, 29 Nov 2012 13:59:00 +0000

Great Grandma's Gingerbread Cookies

How to enjoy this simple and easy desserts recipes of Great Grandma's Gingerbread Cookies. In my opinion is with a great cup of green tea. That is my way of saying thanks for this lovely recipe. You give it a shot with your best cup of tea or any other bru you might enjoy and tell us about your experience.
Ingredients:
Yield:36Servings

1/2C Vegetable shortening
1C Sugar
3Eggs
1/2C Cold water
2t Baking soda
1C Sorghum(or molasses)
All-purpose flour(5-6cups)
1T cinnamon,Ground
1/2T cloves,Ground
1T Ginger
1/2T Salt

Directions:

Cream shortening and sugar in mixing bowl, beat in eggs,one at a time.
Mix water and baking soda in small bowl until dissolved.
Add baking soda mixture and sorghum to butter mixture.
Sift 5 1/2 cups of the flour, the spices and salt together.
Blend into dough. Divide dough into 4 balls.
Wrap in plastic wrap. Flatten and refrigerate overnight.
Heat oven to 350 degrees. Roll 1 portion of dough out at a time on lightly floured surface.
Cut into desired shapes. Bake on a greased cookie sheet until puffed, 10 to 12 minutes.
Do not over bake.
When cool, decorate with butter cream frosting and/or candies as desired.
Sorghum gives these cookies a special flavor, but molasses can be used as a substitute.

Enjoy!

Photo by Elenadan

Springerle

noreply@blogger.com (Alex) — Sun, 25 Nov 2012 13:58:00 +0000

Springerle

Not only is this Springerle easy to make. It also tastes divine. Nothing can better to enjoy or be savored than to make a heavenly but easy desserts recipe. I can mumble alot about this recipe but you have got to try it yourself and enjoy it.
Ingredients:
Yield:84Servings

1/2T Baker's ammonia
2T Milk
6Eggs,at, Room Temperature
11/2lb Confectioners'sugar (about6cups)
1/2C Unsalted butter,,Softened
1/2T Anise oil
1/2T Salt
8C Cake flour,,Sifted

Directions:

Preparation time:40minutes
Standing time:1 hour plus overnight
Cooking time:10to12 minutes
Aging time: 1week or more

Mash baker's ammonia with a rolling pin if it is not powdered.
Dissolve it in the milk in a small bowl and let stand 1 hour before using.
Beat eggs in large bowl of electric mixer until thick and lemon-colored, about 5 minutes.
Gradually beat in confectioners'sugar until creamy and smooth. Add butter and beat again until creamy.
Add anise oil,dissolved baker's ammonia and salt; beat to mix. Gradually beat in enough flour to make a stiff dough.
Cut off pieces of dough and work in more flour on a floured work surface until dough is stiff enough to roll out and hold the design of the springer rolling pin or mold. Roll out on a lightly floured board with a floured rolling pin to1/4-inch thickness.
Press design on dough with a floured springer rolling pin or mold. Cut cookies apart using a floured knife.
Leave on work surface covered with a clean kitchen towel overnight.
The next day, heat oven to 325 degrees. Bake cookies on greased baking sheets, until barely golden on the bottom, 10 to12minutes.
Cool on wire racks. Store in tightly covered tins and allow to mellow at least 1week before serving.
Note: This recipe also can be made using11/2 teaspoons baking powder (in place of the milk and the baker's ammonia)and anise extract instead of anise oil.
However, the cookies will not be as delicately textured and the anise flavor not quite as rich.
If using baking powder, add it with the salt to thebatter.

Enjoy!

Photo by chelsey.baldock

Empires

noreply@blogger.com (Alex) — Thu, 22 Nov 2012 13:58:00 +0000

Empires

What more can a person ask for than to have this lovely easy desserts Empires recipe. This recipe is one of the most classic of classic recipes and is something that you`ll never forget once you perfect it. Plus it is a recipe fit for all occasions. Enjoy it.
Ingredients:
Yield:1Servings

1c Unsalted butter,softened
1/2c Granulated sugar
2c All-purpose flour
1/2c Seedless raspberry jam or Currant jelly
1c Confectioners'sugar
Milk,(1-2tablespoon)
Colored sugar for decorating

Directions:

Beat butter and granulated sugar in large bowl of electric mixer until light and fluffy.
Slowly add flour and blend well. Remove from bowl and knead until shiny.
Divide dough in half; wrap in wax paper. Refrigerate dough until it is firm enough to roll, several hours or longer.
Let dough soften slightly on counter if too firm to roll.
Heat oven to 325degrees. Roll dough between two sheets of floured wax paper or flatten dough with floured hands to1/4-inch thickness on a floured surface.
Use cookie cutters to make shapes.Transfer to ungreased baking sheets.
Bake only until slightly golden, 5 to 7 minutes. Let cool on cookie sheets just long enough to firm cookies and then remove to wire racks to cool completely.
To assemble, spread half of the cookies with a small amount of jam and sandwich with another cookie. Put confectioners' sugar into a small bowl and drizzle in just enough milk to make a thin glaze.
Frost cookies lightly with the glaze and sprinkle with colored sugar. Let stand until glaze hardens.

Enjoy!

Photo by suzukiQ

Apple Pie Grand Champion

noreply@blogger.com (Alex) — Sun, 18 Nov 2012 14:03:00 +0000

Apple Pie Grand Champion

What can be more exciting than to enjoy the most out of you easy desserts Apple Pie Grand Champion. Not only is it one of the best classic recipes. it is just the best in any you look at it. You need to try it out if you haven`t already done so. Give it a shot and tell us what you think about it.
Ingredients:
For crust

2c flour
1t salt
1c shortening,(chilled)
1/4c ice water
For filling
1c sugar, plus 2 TBSP divided use
4T flour, divided use
2t cinnamon
1ds nutmeg
7lg Gravenstein apples, peeled -and cored cut in to medium-thin,Slices
2T butter
Milk
Extra sugar for top of pie

Directions:

For crust: Sift flour with salt.Using a pastry blender, add half the shortening to the flour mixture and cut in until crumbly.
Add remaining shortening, cutting in until mixture looks like small peas. Add 1table spoon ice water to flour mixture and mix. Repeat with additional water until all flour is thoroughly moistened.
Form into a ball. Divide ball in half. Wrap each half in wax paper and chill in refrigerator.
When chilled, roll out bottom crust and line pie plate with it.
For filling: Preheat oven to 400 degrees.In a small bowl, combine 2 table spoons sugar and 2 table spoons flour.
Spread this mixture on bottom crust to absorb liquid. Combine remaining sugar, flour,cinnamon and nutmeg in a bowl and mix well. Pour sugar mixture over sliced apples and mix well. Pour apples into pie crust.
Dot with small chunks of butter. Roll out top crust and place on top of apples.Crimp edges and make 5 (1 1/2-inch long) slits on top of pie crust. Brush top crust lightly with milk. Sprinkle with sugar. Bake for 5 minutes.
Then reduce heat to 350 degrees and bake for 1 hour.
Note:It's best to chill all crust ingredients, including bowl, fork, flour and shortening.

Enjoy!

Photo by merfam