Newspaper Archive of
Feather River Bulletin
Quincy, California
November 14, 2001     Feather River Bulletin
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PAGE 103     (103 of 104 available)        PREVIOUS     NEXT      Full Size Image
November 14, 2001

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Two cookie styles to make and enjoy Marbled Chocolate Gems in mixer bowl. Beat at low speed until Ingredients: , well mixed Q-2 minutes). Cookies: Remove doug f om mixer bowl; wrap 3/4 cup Butter, softened in plastic food wrap, 1/2 cup sugar Place reserved half of dough into 1/2 cup firmly packed brown sugarmixer bowl; add melted chocolate. Beat I egg at low speed until well mixed (about 1 1 tsp. vanilla minute). Wrap chocolate dough in plas- 1-3/4 cups all-purpose flour tic food wrap. Refrigerate both doughs 1 tsp. baking soda until fwm (2 hours). 1/4 tsp. salt Heat oven to 375 Press about 1/2 tea- l/4 cup creamy peanut butter spoon each of peanut butter and 2 (1 ounce) squares unsweetened chocolate doughs together to create baking chocolate, melted, slightly marbled effect; roll into 1-inch balls. cooled Roll balls in 1/2 cup sugar. Place 2 Topping: inches apart on ungreased cookie 1/2 cup sugar sheets. 48 milk chocolate candy stars or t ake 8-10 minutes, or until set and kisses cookies just start to crack. Remove Directions: from oven. Combine butter, 1/2 cup sugar andImmediately press I chocolate star brown sugar in large mixer bowl. Beat in center of each cookie. Cool 1 at medium speed, scraping bowl often, minute. until well mixed (1-2 minutes). Remove from cookie sheet; cool corn- Add egg and vanilla; continue beat- pletely on wire racks. (4 dozen cookies) ing until well mixed (1-2 minutes). *Tip: Chocolate candies will melt after Reduce speed to low; add flour, baking pressing into hot cookies. To cool the soda and salt. Beat until well mixed (1- chocolate quickly, refrigerate cookies 2 minutes), about 20 minutes until chocolate is Remove half of dough; set aside, firm. Add peanut butter to remaining dough Reservations recommended for 6 or more peop/e Twinknng ginger.a m :i pm Vwimdtmg fdnger Stars Ingredients: 1-1/4 cups sugar 1 cup butter, softened 1 egg 3 tbsp. dark corn syrup or molasses Itsp. vanilla 3 cups all-purpose flour 1-1/2 tsp. baking soda 2 tsp. ground cinnamon I tsp. ground ginger 1/4 tsp. salt 1/4 tsp. ground cloves Powdered sugar Directions: Combine sugar and butter in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy (1-2 minutes). Add egg, corn syrup and vanilla; continue beating until well mixed (1-2 minutes). Reduce speed to low; add all remaining ingredients except powdered sugar. Beat until well mixed (1-2 minutes). Divide dough into third into round ball; flatten to 1/2 inch thickness. Wrap in plastic food wrap. Refrigerate until firm (1- 2 hours) or up to 3 days. Heat oven to 375. Roll out dough lightly floured surface, one-third at, time (keeping erated), to 1/8-inch thickness. 2-3-inch star cookie cutters. I inch apart on ungreased cookie sheets. Bake 5-7 minutes Let stand 1 minute; remove from ie sheets. Cool completely, SiR pow- dared sugar over cooled cookies. (7 dozen cookies) *'rip: If dough is too firm for rolli b let stand at room temperature until just soft enough. *'rip: Store cookies in a cov- ered container at room to I week or freeze up to 2 months an airtight container. Malta Sto q