Jillie, I am about to get a bunch of hazelnuts from my daughter,
Debbie. She is sending me eleven pounds of them (in the shell) from
her tree. You once gave me the recipe for all purpose slice and bake
cookies and one was for a wonderful hazelnut and chocolate one.

Please, if you still have that recipe, could you post it for me and
for all others who will be baking for the coming holidays? Thank you.

"Margaret Suran" > wrote in message
...
> Jillie, I am about to get a bunch of hazelnuts from my daughter, Debbie.
> She is sending me eleven pounds of them (in the shell) from her tree. You
> once gave me the recipe for all purpose slice and bake cookies and one was
> for a wonderful hazelnut and chocolate one.
>
> Please, if you still have that recipe, could you post it for me and for
> all others who will be baking for the coming holidays? Thank you.

Oh, that sounds so good, I'd love to have that recipe, too.

nancy (note to self: do*not* send cookies to Nancy1)

On Tue, 18 Oct 2005 08:46:53 -0400, "Nancy Young"
> wrote:

> "Margaret Suran" > wrote in message
> ...
> > Jillie, I am about to get a bunch of hazelnuts from my daughter, Debbie.
> > She is sending me eleven pounds of them (in the shell) from her tree. You
> > once gave me the recipe for all purpose slice and bake cookies and one was
> > for a wonderful hazelnut and chocolate one.
> >
> > Please, if you still have that recipe, could you post it for me and for
> > all others who will be baking for the coming holidays? Thank you.
>
> Oh, that sounds so good, I'd love to have that recipe, too.
>
> nancy (note to self: do*not* send cookies to Nancy1)

Note to anyone interested ... these are some of Nancy Young's all-time
favorite cookies. Anyone want to send her a batch?

Merry Christmas, Nancy.


* Exported from MasterCook *

Greek Clove Crescent Cookies

Recipe By :Cooks.com
Serving Size : 72 Preparation Time :0:00
Categories : cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup soft butter -- (2 sticks)
1 1/2 cups confectioner's sugar
1 large egg
1 teaspoon vanilla extract
1 teaspoon brandy flavoring
2 1/2 cups all-purpose flour
whole cloves

Mix butter, sugar, egg, and vanilla together thoroughly. Add brandy
flavoring. Blend in flour. Divide dough in half. Shape dough by
rounded teaspoon into ball and crescents. Press whole clove into
center of each. Bake on ungreased baking sheet 10-12 minutes or until
set but not brown. Cool. Dust with confectioners' sugar.

Cuisine:
"Greek"
Source:
"http://www.cooks.com/"
Yield:
"6 dozen"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 42 Calories; 2g Fat (38.9%
calories from fat); 1g Protein; 6g Carbohydrate; trace Dietary Fiber;
7mg Cholesterol; 18mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean
Meat; 1/2 Fat; 0 Other Carbohydrates.

"Carol "Damsel" Peterson" > wrote

> On Tue, 18 Oct 2005 08:46:53 -0400, "Nancy Young"
> > wrote:
>> Oh, that sounds so good, I'd love to have that recipe, too.
>>
>> nancy (note to self: do*not* send cookies to Nancy1)
>
> Note to anyone interested ... these are some of Nancy Young's all-time
> favorite cookies. Anyone want to send her a batch?
>
> Merry Christmas, Nancy.

(laugh!) Thanks sweetie, you're so funny. I will have to make a
batch right soon. So messy, but so worth it.

nancy

Margaret, how do you do it??? You never forget a thing! I'd completely
forgotten this recipe, but did still have it in my files. It was in
the Sacramento Bee several years ago and I'm sending the whole article.
The coments about the cookies are from the author..not me.
Have fun with Debbie and enjoy the recipe.
xoxoxo
jillie

Cookies! 1 dough, 1 dozen different types (From the Sac Bee)

Stop fussing over your holiday treats. Just slice and bake!

I used to love the idea of baking holiday cookies more than the
reality. Somewhere during the
mixing, refrigerating, rolling, cutting, decorating, cooling and
storing, I'd get cranky. The tedious
investment of countless hours conjured the Scrooge in me.
But I didn't want to feel that way about anything I baked -- especially
during the holidays. I
wanted smart-looking cookies with a winning flavor. I also wanted a
perfect dough from which
I could create many different cookies, from the familiar to the
intriguing and a little offbeat.
Most of all, I wanted to simplify the process.
So instead of making carefully decorated cookies that require cookie
cutters and a rolling pin,
I recently decided to switch tactics. I took the same dough, formed it
into a log and made
refrigerator cookies, also known as icebox, freezer or slice-and-bake
cookies. Because the
dough is so basic, I can halve it (or quarter it, for that matter) and
flavor each batch differently,
thus getting two or more cookie flavors for the effort of one.
It's easy to change the look of the cookie. For rounds and ovals, I
roll the dough into a round
log, cutting the ovals on a slight angle. For squares and diamonds, I
form the dough into a
square log, cutting diamond shapes on a slight angle. (This dough can
be used for traditional
rolled and decorated cookies, too. Simply halve the dough, form it into
two disks and freeze
briefly until firm. Working one half-disk at a time, roll the dough to
1/8-inch thickness, cut into
desired shapes and bake until golden, 6 to 8 minutes.)
I also can change the cookie's look by varying the coating. A cookie
rolled in pine nuts or
pistachios, for example, looks completely different from a cookie
rolled in coconut or sesame
seeds or peanuts. Coatings also double as decoration.
I especially like these slice-and-bake cookies because they're so
simple. The technique is
tried-and-true, but the flavors are raise-your-eyebrows new.
Contributing Editor Pam Anderson is the author of "CookSmart" (Houghton
Mifflin, $28).


All-Purpose Butter Cookies
1 whole egg, plus 1 yolk

1 tsp. vanilla extract

1/2 tsp. salt

2 sticks (16 Tbs.) unsalted butter, at cool room temperature

1 cup granulated sugar

2 1/2 cups bleached all-purpose flour
Mix egg plus yolk, vanilla and salt in a small bowl. Mix butter and
sugar in the bowl of an electric
mixer on medium speed or process in a food processor until smooth. Add
egg mixture; mix on
low speed or pulse until well incorporated. Add flour; mix on low speed
or pulse until a smooth
dough forms. Divide dough in half. Stir flavoring of choice (see
options, next page) into each
half.
Scrape one of the flavored portions of dough onto a work surface lined
with plastic wrap. With
floured hands, form dough into an approximate 9-inch (round or square)
log. Spread coating
of choice (see options, next page) in a single layer next to the dough
log. Using the plastic
wrap as a guide, roll dough in coating all around.
Roll up dough in plastic wrap, lightly pressing on coating so it
adheres.
Choose another flavoring and coating, then repeat above directions with
the remaining portion
of dough.
Set logs in freezer and chill until solid, at least 30 minutes. (Or
double-wrap and freeze for up
to 2 months.)
Adjust oven racks to upper- and lower-middle positions and preheat oven
to 375 degrees.
Unwrap dough, but leave it on plastic wrap. Slice dough 1/4-inch thick.
Place slices on a
cookie sheet (lined with parchment paper to keep the sheets clean and
the cookies from
sticking), about
1/2-inch apart. Bake cookies until golden brown, 12 to 14 minutes.
Important: Halfway through
baking, rotate the cookie sheets from upper to lower racks and from
facing the back of the
oven to facing the front, to ensure even baking.
Cool cookies on a wire rack. (Can be stored in an airtight tin up to 1
week.)
Note: All of the cookie options taste better when rolled in toasted
coatings. Some nuts (for
instance, pistachios, peanuts and cashews) often are sold already
toasted. For those that
aren't -- as well as coconut and sesame seeds -- place them in a pan in
a 325-degree oven
until fragrant and slightly darker in color, 5 to 10 minutes. In
addition to the nuts you'll need for
coating, figure on an additional 1/2 cup for garnish, and toast them,
too.
Makes about 6 dozen cookies.

Per basic butter cookie: 51 calories, 6g carbohydrates, 0g protein, 2g
fat (1g saturated), 0g
fiber, 17mg sodium.

Divide each batch of dough in half, and make 2 flavors

Cherry Almond
Stir in: 1/4 tsp. almond extract, 1/2 cup dried cherries Roll in: 3/4
cup toasted slivered almonds Top each with: 3 toasted slivered
almonds

Cardamom Pistachio Stir in: 1/2 tsp. ground cardamom Roll in: 1/2 cup
toasted, chopped pistachios Top each with: half a pistachio nut

Lemon Pistachio Stir in: 1 tsp. finely grated lemon zest Roll in: 1/2
cup toasted, chopped pistachios Top each with: half a pistachio nut

Banana Peanut Stir in: Nothing Roll in: 1/2 cup roasted unsalted
peanuts, chopped Top each with: 1 banana chip broken in half and
arranged partially
overlapping (you'll need a heaping 1/2 cup)

Chocolate Hazelnut Stir in: 1/2 cup mini chocolate chips Roll in: 1/2
cup toasted hazelnuts, chopped Top each with: 3 toasted hazelnut
halves

Lime Coconut Stir in: 1 tsp. lime zest Roll in: 3/4 cup coconut,
toasted in a 300-degree oven
until golden, 15 to 20 minutes Top each with: a pinch of toasted
coconut

Ginger Sesame Stir in: 1/2 tsp. ground ginger and 3 Tbs. minced
crystallized ginger Roll in: 1/4 cup toasted sesame seeds Top each
with: strips of crystallized ginger

Rosemary, Pine Nuts and Currants Stir in: 1/2 cup currants and 2 tsps.
minced fresh rosemary Roll in: 3/4 cup toasted pine nuts
Top each with: 3 toasted pine nuts

Cranberry Orange Walnut Stir in: 1/2 tsp. finely grated orange zest
and 1/2 cup dried cranberries Roll in: 1/2 cup toasted walnuts,
chopped Top
each with: Nothing

Orange Pecan Stir in: 1/2 tsp. finely grated orange zest Roll in: 1/2
cup
toasted pecans, chopped Top each with: a toasted pecan piece

Cinnamon Cashew Stir in: 1
tsp. cinnamon (leave spice swirls) Roll in: 1/2 cup roasted cashews,
chopped Top each with: 3 cashew halves, in a pinwheel

Anise With Pine Nuts Stir in: 1 tsp. anise seeds that have been
heated in a small skillet over medium heat, stirring occasionally until
fragrant, 2 to 3 minutes,
then crushed with a rolling pin into a coarse powder Roll in: 3/4 cup
toasted pine nuts Top
each with: 3 toasted pine nuts

Carol "Damsel" Peterson wrote:

>
>
> Note to anyone interested ... these are some of Nancy Young's all-time
> favorite cookies. Anyone want to send her a batch?
>
> Merry Christmas, Nancy.
>
>
> * Exported from MasterCook *
>
> Greek Clove Crescent Cookies



They're MY favorite, too, called Kourabiedes in Greek.

gloria p

On Tue, 18 Oct 2005 15:44:17 GMT, Puester >
wrote:

> Carol "Damsel" Peterson wrote:
>
> > Note to anyone interested ... these are some of Nancy Young's all-time
> > favorite cookies. Anyone want to send her a batch?
> >
> > Merry Christmas, Nancy.
> >
> > * Exported from MasterCook *
> >
> > Greek Clove Crescent Cookies
>
> They're MY favorite, too, called Kourabiedes in Greek.

They sound intriguing. My teeth are getting old. Are the whole
cloves a dental accident waiting to happen?

Carol

"Carol "Damsel" Peterson" > wrote

> They sound intriguing. My teeth are getting old. Are the whole
> cloves a dental accident waiting to happen?

(laugh) no, there is one right in the middle of each cookie,
you'd have to be silly not to see it ... you take it out.

nancy

On Tue, 18 Oct 2005 12:19:01 -0400, "Nancy Young"
> wrote:

> "Carol "Damsel" Peterson" > wrote
>
> > They sound intriguing. My teeth are getting old. Are the whole
> > cloves a dental accident waiting to happen?
>
> (laugh) no, there is one right in the middle of each cookie,
> you'd have to be silly not to see it ... you take it out.

Okay, DUH! I've never seen them. Never even heard of them until you
talked about them in the channel.

Carol

jillie wrote:
> Margaret, how do you do it??? You never forget a thing! I'd completely
> forgotten this recipe, but did still have it in my files. It was in
> the Sacramento Bee several years ago and I'm sending the whole article.
> The coments about the cookies are from the author..not me.
> Have fun with Debbie and enjoy the recipe.
> xoxoxo
> jillie

Jillie, I remember, because I needed to use hazelnuts in some kind of
cookie and you gave me this recipe. It came out really good. I may
make these cookies again this year. Thank you, once more. M

Carol "Damsel" Peterson wrote:
> On Tue, 18 Oct 2005 15:44:17 GMT, Puester >
> wrote:
>
>
>>Carol "Damsel" Peterson wrote:
>>
>>
>>>Note to anyone interested ... these are some of Nancy Young's all-time
>>>favorite cookies. Anyone want to send her a batch?
>>>
>>>Merry Christmas, Nancy.
>>>
>>> * Exported from MasterCook *
>>>
>>> Greek Clove Crescent Cookies
>>
>>They're MY favorite, too, called Kourabiedes in Greek.
>
>
> They sound intriguing. My teeth are getting old. Are the whole
> cloves a dental accident waiting to happen?
>
> Carol


My Greek friend who first gave me a recipe for them said
she puts the whole clove in only when she knows they will be
eaten by Greeks who know what to expect.

I have always used about 1/4 tsp. of ground cloves which
give just a hint of flavor instead of the whole cloves.

gloria p

On Wed, 19 Oct 2005 00:03:21 GMT, Puester >
wrote:

> My Greek friend who first gave me a recipe for them said
> she puts the whole clove in only when she knows they will be
> eaten by Greeks who know what to expect.
>
> I have always used about 1/4 tsp. of ground cloves which
> give just a hint of flavor instead of the whole cloves.

There ya go! Thanks!

Carol

Jillie wrote:

> All-Purpose Butter Cookies
> 1 whole egg, plus 1 yolk
> 1 tsp. vanilla extract
> 1/2 tsp. salt
> 2 sticks (16 Tbs.) unsalted butter, at cool room temperature
> 1 cup granulated sugar
> 2 1/2 cups bleached all-purpose flour

When I get home from work I'll try to remember to post the Cook's
Illustrated version of butter cookies. They're the best I've ever had. Part
of the secret is to use cornstarch in place of part of the flour, so the
cookie is more tender.

Bob

"Puester" > wrote in message
...
> Carol "Damsel" Peterson wrote:
>> On Tue, 18 Oct 2005 15:44:17 GMT, Puester >
>> wrote:
>>
>>
>>>Carol "Damsel" Peterson wrote:
>>>
>>>
>>>>Note to anyone interested ... these are some of Nancy Young's all-time
>>>>favorite cookies. Anyone want to send her a batch?
>>>>
>>>>Merry Christmas, Nancy.
>>>>
>>>> * Exported from MasterCook *
>>>>
>>>> Greek Clove Crescent Cookies
>>>
>>>They're MY favorite, too, called Kourabiedes in Greek.
>>
>>
>> They sound intriguing. My teeth are getting old. Are the whole
>> cloves a dental accident waiting to happen?
>>
>> Carol
>
>
> My Greek friend who first gave me a recipe for them said
> she puts the whole clove in only when she knows they will be
> eaten by Greeks who know what to expect.
>
> I have always used about 1/4 tsp. of ground cloves which
> give just a hint of flavor instead of the whole cloves.
>
> gloria p
===========

....and then there's me who likes to chew on them and reap the benefits of
having great breath!

--
Syssi

On 18 Oct 2005 08:33:49 -0700, "jillie" > wrote:

>Margaret, how do you do it??? You never forget a thing! I'd completely
>forgotten this recipe, but did still have it in my files. It was in
>the Sacramento Bee several years ago and I'm sending the whole article.
> The coments about the cookies are from the author..not me.
>Have fun with Debbie and enjoy the recipe.
>xoxoxo
>jillie
>
>Cookies! 1 dough, 1 dozen different types (From the Sac Bee)
<snip>

Hey Jillie, where are you in Sac?!? I'm just north of town in South
Natomas :-)

TammyM, homie in the 'hood

I wrote:

> When I get home from work I'll try to remember to post the Cook's
> Illustrated version of butter cookies. They're the best I've ever had.
> Part of the secret is to use cornstarch in place of part of the flour, so
> the cookie is more tender.


Cook’s Butter Cookies

Master recipe

2 1/2 cups all-purpose flour
1/4 cup cornstarch
2 teaspoons baking powder
Tiny pinch salt
2 egg yolks
3 tablespoons light cream
1 1/2 teaspoons vanilla extract
1 cup white sugar
12 tablespoons unsalted butter, softened
4 tablespoons vegetable shortening

1. Heat oven to 350°F. Line two baking sheets with parchment or silicone
paper

2. Mix flour, cornstarch, baking powder, and salt in a medium bowl. Mix
yolks, cream, and vanilla together in a measuring cup.

3. Cream butter and shortening until lightened and pasty. Beat yolk mixture
into softened butter until just combined.

4. Add dry ingredients and heat until mixture begins to clump together
(about 18 to 20 seconds on lowest speed of electric mixer.)

5. Turn dough out onto a lightly floured board and knead gently to shape
into a soft dough. (Can be wrapped in plastic wrap and refrigerated up to 3
days or frozen up to 6 months.) Proceed with rolling, shaping, and baking
instructions under selected cookie.

Suggested shapes: Classic cut-outs, spirals made with another colored
dough, turnovers; mock thumbprints, petticoat tails.

Chocolate Butter Cookie Dough
Follow the Master Recipe, adding 1 ounce each melted unsweetened and
semisweet chocolates after sugar has been creamed with butter and
shortening.
Suggested shapes: Pinwheels with butter cookie dough; classic cut-outs
garnished with icing or melted white chocolate; Linzer cookies filled with
apricot or raspberry preserves; crescents coated with confectioner’s sugar.

Nut Butter Cookie Dough
Follow the Master Recipe, adding 1 cup toasted and cooled walnuts, pecans,
hazelnuts, or almonds after the dry ingredients are almost incorporated. If
using walnuts, pecans, or hazelnuts, add 1/2 teaspoon cinnamon and 1/4
teaspoon nutmeg to the dry ingredients. If using almonds, reduce vanilla to
3/4 teaspoon and add 3/4 teaspoon almond extract.
Suggested shapes: Linzer cookies or Viennese crescents; simple cut-outs;
mock thumbprints.

Citrus Butter Cookie Dough
Follow Master Recipe; reduce vanilla to 1/4 teaspoon and add 1/4 teaspoon
each orange oil, lemon oil, and citric acid to the egg yolk mixture (See
Notes). After the sugar has been creamed with the butter and shortening,
add 1 tablespoon each orange, lemon, and lime zest, minced fine.
Suggested shapes: Classic cut-outs; citrus pinwheels.

Spice Butter Cookie Dough
Follow Master Recipe; reduce baking powder to 1 1/2 teaspoons and add 1/2
teaspoon baking soda. To the dry ingredients, add: 3/4 teaspoon cinnamon,
1/4 teaspoon cloves, 1/4 teaspoon allspice, 1/4 teaspoon ginger, 1/8
teaspoon mace, and tiny pinch nutmeg. Substituted 1 cup brown sugar for the
white sugar and add 2 tablespoons molasses when creaming the sugar with the
butter and shortening. Reduce light cream from 3 tablespoons to 2
tablespoons.
Suggested shapes: Gingerbread men; classic cut-outs; Linzer cookies filled
with lemon curd.

Cooking Times: (all at 350°F and 1 inch apart)

Mock Thumbprints: 15-17 minutes, or until golden.
Classic Cut-outs: 10-12 minutes
Pinwheels: (dough must be rolled into log and chilled >15 min) 12-15
minutes
Linzer Cookies: 10-12 minutes
Petticoat Tails: 15-17 minutes
Viennese Crescents: 15-17 minutes

Decorative Icing:
1-2 tablespoons milk
1 cup confectioner’s sugar
Food coloring (optional)
2-3 drops flavored extracts, to taste

Notes:

1. Citrus oils are available at candy-making supply stores or through mail
order from Williams-Sonoma (800) 541-2233

2. If you’re going to garnish the cookies, use the leftover egg whites as a
“glue” to hold the garnishes on.

3. If dough begins to get too soft to be workable, put it in the
refrigerator for about 10 minutes. Don’t add extra flour, it would make the
cookies tough.

4. If the cookies are baked just beyond golden, the butter flavor comes out
more.

5. Cool cookies on a rack and store them in a covered container.


Bob

"Bob Terwilliger" > wrote

>> When I get home from work I'll try to remember to post the Cook's
>> Illustrated version of butter cookies. They're the best I've ever had.
>> Part of the secret is to use cornstarch in place of part of the flour, so
>> the cookie is more tender.

Thanks! Duly printed and saved. Did you have to key this in
yourself?

nancy

Nancy replied:

>>> When I get home from work I'll try to remember to post the Cook's
>>> Illustrated version of butter cookies. They're the best I've ever had.
>>> Part of the secret is to use cornstarch in place of part of the flour,
>>> so the cookie is more tender.
>
> Thanks! Duly printed and saved. Did you have to key this in
> yourself?

It was several years ago; I don't remember whether I typed it or scanned it.

Bob

On Fri, 21 Oct 2005 00:49:24 GMT, TammyM wrote:

> I'm just north of town in South Natomas :-)

Natomas Park, Natomas... near the arena? We looked at homes there for
a couple of years. Never did move though.

On Thu, 20 Oct 2005 22:42:22 -0700, sf >
wrote:

>On Fri, 21 Oct 2005 00:49:24 GMT, TammyM wrote:
>
>> I'm just north of town in South Natomas :-)
>
>Natomas Park, Natomas... near the arena? We looked at homes there for
>a couple of years. Never did move though.
>
No, that's North Natomas. Much tonier. I live in the 'hood. If you
move to this area, move away from the flood plain -- like, well East
of here on higher ground. They tell us we've now 100 year flood
protection due to levee improvements. Yeah right. They're the
government and they're here to help. :-P

TammyM, off to try making a 2nd batch of croissants (1st batch sucked)

On Sat, 22 Oct 2005 14:48:31 GMT, TammyM wrote:

> On Thu, 20 Oct 2005 22:42:22 -0700, sf >
> wrote:
>
> >On Fri, 21 Oct 2005 00:49:24 GMT, TammyM wrote:
> >
> >> I'm just north of town in South Natomas :-)
> >
> >Natomas Park, Natomas... near the arena? We looked at homes there for
> >a couple of years. Never did move though.
> >
> No, that's North Natomas. Much tonier. I live in the 'hood. If you
> move to this area, move away from the flood plain -- like, well East
> of here on higher ground. They tell us we've now 100 year flood
> protection due to levee improvements. Yeah right. They're the
> government and they're here to help. :-P
>
I thought all of Sacramento (city) was a flood plain. It may be
pretty being at the convergence of 3 major rivers, but it's not dry
unless engineered and we know the state of the levy system in the
delta approximates that of prehurricane New Orleans.

On Sat, 22 Oct 2005 08:43:02 -0700, sf >
wrote:

>On Sat, 22 Oct 2005 14:48:31 GMT, TammyM wrote:
>
>> On Thu, 20 Oct 2005 22:42:22 -0700, sf >
>> wrote:
>>
>> >On Fri, 21 Oct 2005 00:49:24 GMT, TammyM wrote:
>> >
>> >> I'm just north of town in South Natomas :-)
>> >
>> >Natomas Park, Natomas... near the arena? We looked at homes there for
>> >a couple of years. Never did move though.
>> >
>> No, that's North Natomas. Much tonier. I live in the 'hood. If you
>> move to this area, move away from the flood plain -- like, well East
>> of here on higher ground. They tell us we've now 100 year flood
>> protection due to levee improvements. Yeah right. They're the
>> government and they're here to help. :-P
>>
> I thought all of Sacramento (city) was a flood plain. It may be
>pretty being at the convergence of 3 major rivers, but it's not dry
>unless engineered and we know the state of the levy system in the
>delta approximates that of prehurricane New Orleans.
>
I live near the confluence of 2 rivers - what's the 3rd to which you
refer? The Feather? It's well north. The levees in this area no
longer resemble those in New Orleans. Still, I don't trust em. I've
lived here a long time and have seen a lot. 3 close calls with
flooding teaches you a few things. When the pineapple express comes
through again, or anything like it, this kid is ready to rumble.

TammyM