Italian Wine Cookies
Makes 9 dozen cookies.
Pre-heat oven to 325 degrees F.
Ingredients
1 cup butter, softened
2 cups white cane sugar
2 egg yolks
5 cups sifted all-purpose flour
1/4 teaspoon ginger
1/8 teaspoon salt
3/4 cups sweet Marsala wine or sherry
1 egg white
walnuts, chopped fine to medium-fine
Preparation
Cream butter with sugar. Add egg yolks. Beat until light.
Sift dry ingredients together. Gradually add this to the first mixture, alternating with the wine/sherry. Mix well. Cover and chill the dough.
Roll the dough out thin. Cut cookies with a round 2-inch cutter. Place on ungreased or parchment-covered cookie sheet. Brush lightly with beaten egg white. Sprinkle chopped nuts on top.
Bake at 325 degrees F. for 8-10 minutes.
Orange Wafers
Makes about 8 dozen cookies.
Pre-heat oven to 375 degrees F.
Ingredients
1/2 cup butter, softened
3/4 cup white cane sugar
1 large egg
2 teaspoons orange zest (grated fine)
2 Tablespoons fresh orange juice
1 3/4 cup sifted all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon allspice
Extra white cane sugar
Preparation
Cream butter and sugar. Add egg. Beat until light..
Sift the dry ingredients (except for the extra sugar) together. Add first the orange zest and juice and then the dry ingredients to the creamed mixture. Mix well.
Drop by teaspoonfuls onto ungreased or parchment-covered cookie sheets. Press cookies flat with the bottom of a glass moistened lightly with water and dipped in white sugar.
Bake at 375 degrees F. for 7 minutes.
Coconut Brownies
A new twist on an old favorite. No one can resist a good brownie!
Pre-heat oven to 350 degrees F.
Ingredients
1/3 cup butter or margarine
2 ounces unsweetened chocolate (2 squares)
OR you can substitute 6 Tablespoons cocoa mixed with 2 Tablespoons melted butter
2 eggs
1 cup white cane sugar
1 teaspoon vanilla extract (if substituting imitation vanilla, use only 3/4 teaspoon)
2/3 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup packaged crunchy toasted coconut
OR you can toast your own by spreading shredded coconut on a cookie sheet and placing it in a pre-heated 350 degree oven for 2-4 minutes, stirring every 30 seconds. Coconut is done when it is lightly browned.
Preparation
Melt butter and chocolate together. Stir until it is of an even consistency and set aside.
Beat eggs thoroughly. Gradually beat in sugar until mixture is thick. Blend in chocolate mixture and vanilla.
Combine flour, baking powder, and salt, and stir into first mixture. When well-stirred, add coconut. Spread in 8-inch square pan.
Bake at 350 degrees F. for about 25 minutes.
