Baked Gifts
Our recent snowstorm gave a wonderful
excuse for staying indoors to plan and start my Holiday baking for this year as
I watched the snow swirl outside my kitchen window. The grandchildren are
mostly grown, but regardless of season their favorite remains the chocolate
chip cookie. Two other favorites with nuts are Swedish Crescents and Apricot
Buttons that look most festive spread out on a platter.
Swedish
Crescents
Finely chop 1/3 cup each: almonds, filberts and
pecans. Cream well 1 cup butter and gradually beat in ½ cup sugar, 1 tsp.
vanilla, ½ tsp. almond flavoring, 1 ¾ cups sifted flour, ¼ tsp. salt and the
chopped nuts. Chill the dough, then shape ½ tblsp. amounts of the dough in
crescents and place on a parchment lined cookie sheet. Bake at 300 degrees for
18-20 minutes. Cool slightly and carefully roll each cookie in confectioner’s
sugar mixed with 1 tsp. vanilla.
Apricot Buttons
In a food processor chop 1 ½ cup pecans or walnuts
and set aside. In a small sauce pan heat ½ cup apricot jam (or orange
marmalade) with ¼ cup finely chopped dried apricots and set aside. Cream well 1
cup butter in a large bowl and ¾ cups sugar. Beat in 2 egg yolks (set aside the
whites) and 1 tsp. almond and ½ tsp. lemon extract and stir in 2 cups flour and
½ tsp. salt until dough is smooth. In a small bowl lightly beat the egg whites
and set next to a bowl with the chopped nuts. Line cookie sheets with
parchment. Shape dough in 1 inch balls, dip in egg to cover and roll in the
nuts to coat. Set on pan about 1 inch apart. Press your thumb in each to make
an imprint. Bake cookies in a 325 degree oven until lightly browned, 18-20
minutes. Cool on baking sheets 5 minutes, then carefully slide with spatula on
a rack and fill indentations in cookies with 1/3 tsp. of the apricot mixture.
Fresh cranberries this time of the year are an
inspiration for colorful cranberry bread, which makes tasty small gift loaves
for friends and neighbors. It freezes well and an extra loaf thawed in February
will cheer the baker even in the next year.
Cranberry-Pecan
Bread
Lightly grease and flour 2 small 4x8 inch loaf pans.
Coarsely chop 1 cup cranberries and ¾ cups pecans. Sift 2 ¾ cups flour with 3
tsp. baking powder, ½ tsp. baking soda and 1 tsp. salt. In a large bowl cream ½
cup softened butter with 1 1/3 cups sugar. Beat in 3 eggs, 1 tsp. lemon extract
and ¼ cup half and half. Toss cranberries and nuts in the flour and combine
with the batter until smooth. Divide batter between the two pans, smooth the
top and arrange pecan halves along the middle lengthwise. Bake at 350 degrees
50 minutes until toothpick comes out clean. Remove to cake rack, cool and
unmold.
For friends and family who prefer non-sugary gifts,
there are a number of cheese flavored treats that keep well and have excellent
savory taste. Pre-made puff pastry from the supermarket freezer can be used for
a number of appetizers and is the basis of these Cheese Straws.
Parmesan
Cheese Straws.
Preheat oven to 400 degrees. In a small bowl mix ¼
cup freshly grated Parmesan cheese with ½ tsp. dried crushed oregano and 1
tblsp. minced fresh parsley. In another small bow beat 1 egg with 1 tblsp.
water. Unroll 1 thawed sheet of puff pastry ( ½ of a 17.3 oz. package) and roll
it into a 14x10 inch rectangle on a lightly floured board. Cut the pastry in half lengthwise and brush
the top with the egg mixture. Sprinkle one half with the cheese mixture and
place the other half on top with the egg brushed side down. Seal the two halves
together lightly with a rolling pin. Cut the joined pastry in ½ inch strips
(28). Twist the strips and place on a baking sheet pressing down the ends, then
brush the pastries with the beaten egg. Bake for 10-12 minutes until golden
brown. Remove from oven and cool. Will keep for several weeks in an air tight
container. Excellent with soups or as a snack or appetizer.
Parmesan Crisps
Carefully mix together 12 tblsp. freshly grated Parmesan
cheese, 3 tblsp. soft butter and 3 tblsp. and 1 tsp. flour, plus dash of
cayenne or black pepper. Form in a 1 ½ inch round log and chill until firm. Cut
in ½ inch thick rounds and put well separated on a parchment lined pan. Bake at
400 degrees on the lowest rack for 7 minutes. Cool on pan before removing with
spatula.
Happy baking and gifting to all!
(I. Winicov
Harrington lives in coastal Maine and is the author of “How to Eat Healthy and
Well for Less than $5.00 a Day: the Smart-Frugal Food Plan”; website:
www.winicov-harrington.com)
