This year I want to give cookies and/or other homemade goodies as
gifts. Anyone have some great recipes to share or ideas? I'll be
mailing some of them, so fragility will be an issue. And ideally,
I'll be able to make some and freeze them until it's time to give them
so I won't be stuck in the kitchen non-stop for 48 hours.

Thanks in advance!

_______________________
www.scritches.com
everything but the bird
_______________________

"mdfloyd" > wrote in message
om...
> This year I want to give cookies and/or other homemade goodies as
> gifts. Anyone have some great recipes to share or ideas? I'll be
> mailing some of them, so fragility will be an issue. And ideally,
> I'll be able to make some and freeze them until it's time to give them
> so I won't be stuck in the kitchen non-stop for 48 hours.
>
> Thanks in advance!
>
> _______________________
> www.scritches.com
> everything but the bird
> _______________________



These are my favorite cookie. I posted this recipe here a few weeks ago.
I have never froze them but I do not see any reason why they wouldn't do all
right.

peace,
Barbara


Apricot Jewels

1 1/2 C flour
1/4 C sugar
1 1/2 tsp baking powder
1/4 tsp salt
1/2 C butter chilled ( butter only not margarine)
1/2 C flaked coconut
3 oz cream cheese, softened
1/2 C chunky apricot preserves

Combine flour, salt , sugar and baking powder. Cut in the chilled butter and
cream cheese with a fork or pastry blender until mixture is crumbly. Blend
in flaked coconut and apricot preserves.
drop by rounded teaspoons full onto ungreased cookie sheets. bake 15 to 18
minutes 350 degree ( preheated oven)

Apx 3 dozen cookies
Peach preserves can be substituted for the apricot.

mdfloyd wrote:
> This year I want to give cookies and/or other homemade goodies as
> gifts. Anyone have some great recipes to share or ideas? I'll be
> mailing some of them, so fragility will be an issue. And ideally,
> I'll be able to make some and freeze them until it's time to give them
> so I won't be stuck in the kitchen non-stop for 48 hours.
>
> Thanks in advance!
>

I mail a bunch of these every Christmas to my inlaws and they fight over them:

Almond Biscotti

1 1/3 C Almonds (unblanched) 4 eggs
2 3/4 C Flour grated zest of 1 lemon
1 2/3 C Sugar grated zest of 1 lime
1/2 tsp Salt grated zest of 1 orange
1 tsp Baking powder 1 tsp Vanilla
1 tsp Anise seed

Toast almonds for 10-15 minutes at 350°. Sift dry ingredients into mixing
bowl. Lightly beat eggs and vanilla. Add to dry ingredients, along with
almonds, anise, and zest. Mix well by hand. Do not overbeat; dough will
be sticky and lumpy. Shape into 3 "logs", bake on greased cookie sheet at
350° for 35 minutes. Slice into 3/4" slices with serrated knife while
still warm (but not hot). Bake again at 300° for 10 minutes.

[notes: The first baking works better on ungreased parchment. The zest from
one large grapefruit work well instead of the orange/lime/lemon zest. I
don't bother to toast the almonds anymore because they get toasted enough
in the second baking.]

"zxcvbob" > wrote in message
...
: mdfloyd wrote:
: > This year I want to give cookies and/or other homemade
goodies as
: > gifts. Anyone have some great recipes to share or ideas?
I'll be
: > mailing some of them, so fragility will be an issue. And
ideally,
: > I'll be able to make some and freeze them until it's time to
give them
: > so I won't be stuck in the kitchen non-stop for 48 hours.
: >
: > Thanks in advance!
: >
:
: I mail a bunch of these every Christmas to my inlaws and they
fight over them:
:
: Almond Biscotti
:
: 1 1/3 C Almonds (unblanched) 4 eggs
: 2 3/4 C Flour grated zest of 1 lemon
: 1 2/3 C Sugar grated zest of 1 lime
: 1/2 tsp Salt grated zest of 1 orange
: 1 tsp Baking powder 1 tsp Vanilla
: 1 tsp Anise seed
:
: Toast almonds for 10-15 minutes at 350°. Sift dry ingredients
into mixing
: bowl. Lightly beat eggs and vanilla. Add to dry ingredients,
along with
: almonds, anise, and zest. Mix well by hand. Do not overbeat;
dough will
: be sticky and lumpy. Shape into 3 "logs", bake on greased
cookie sheet at
: 350° for 35 minutes. Slice into 3/4" slices with serrated
knife while
: still warm (but not hot). Bake again at 300° for 10 minutes.
:
: [notes: The first baking works better on ungreased parchment.
The zest from
: one large grapefruit work well instead of the orange/lime/lemon
zest. I
: don't bother to toast the almonds anymore because they get
toasted enough
: in the second baking.]
: =======

Yuuuuuuuummmmmmmmmm. Thanks for posting this! It looks like one
that I'll have to add to my list.

--
Cyndi
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