Recipes

Almond Crecents

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2 1/3 sticks (18 tbsp) unsalted butter
1 cup confectioner's sugar
2 tsp. vanilla extract
1 cup blanched almonds, finely ground in food processor
2 1/2 cups all-purpose flour

Heat oven to 350°

Beat butter and confectioner's sugar with mixer on medium speed for 2 minutes. Add vanilla extract and beat until mixed. Slowly add almonds and flour and mix at low speed. Scrape the dough onto a floured work area; cut into four equal sections. Use palm of hand to roll each into a cylinder. Cut each cylinder into 12 equal parts. Roll each part with palms of hands and shape into crescents approximately 2 inches long. Place crescents on a greased cookie sheet.

Bake for 20 - 25 minutes

Yield: 48 cookies

-Submitted by Pavla Van Bibber

Czech Christmas Bars

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2/3 cup butter
1 cup sugar
1 egg yolk
1 3/4 cup flour
1/2 cup blackberry jam (seedless)
3 egg whites
1/2 cup sugar
1/2 cup chopped walnuts
1/4 tsp. lemon extract
1/4 cup chopped walnuts

Beat butter for about 30 seconds. Add 1 cup sugar and beat till combined. Beat in egg yolk then mix in flour till crumbly. Pat dough into lightly greased 9x12 pan.

Bake 15 minutes until lightly brown.

Spread jam over baked crust. Beat egg whites to soft peaks. Gradually add 1/2 cup sugar, 1 tbsp. at a time, until glossy peaks form and sugar is dissolved. Fold in 1/2 cup nuts and extract. Swirl meringue over jam and sprinkle with 1/4 cup nuts.

Bake at 350° for 12 minutes till light brown.

Cool and cut into bars.

-Submitted by Sandra Matthijetz

Linzer Rolls

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1 stick unsalted butter
1/2 cup confectioner's sugar
1/2 tsp. vanilla extract
1 large egg yolk
1/2 tsp. grated lemon zest
Pinch of ground cloves
1 1/2 cups all-purpose flour
1 cup (12 oz. jar) seedless raspberry jam

Heat oven to 350°

Mix butter and sugar with electric mixer for two (2) minutes. Beat in vanilla extract, then egg yolk, zest and cloves. Beat until light - approximately two (2) minutes more. Scrape the dough onto plastic wrap, cover and chill for two hours

Heat raspberry jam in a small pot on low heat until it becomes liquid, stirring constantly; cool in a small bowl. After dough is cooled, put dough on a floured surface and gently roll it into a 10" square. Spread with cooled raspberry jam. Cut square into three rectangles. Roll each rectangel into a cylinder, wrap in plastic wrap and chill.

Slice and place on a greased cookie sheet.

Bake for 12 - 15minutes

Yield: 40 cookies

-Submitted by Pavla Van Bibber