Saturday, April 24, 2010

Tuscany Cookies

Preheat oven to 325*
Line cookie sheet with parchment paper

1 c. flour
1/2 c. cornstarch
1 t. snipped fresh rosemary
1/4 t. salt
3/4 c. butter softened
1/3 c. powdered sugar
1/4 t. almond extract*
1/4 c. orange marmalade
powdered sugar for dusting

1. In small bowl stir together flour-cornstarch-rosemary and salt; set aside. In medium mixing bowl beat butter with an electric mixer on medium to high speed 30 seconds. Add 1/3 c. powdered sugar and almond extract and beat until combined. Add flour mixture and beat until combined. Wrap and chill dough 1 hour** or until easy to handle.

2. Line 2 baking sheets (I used only 1) with parchment paper set aside. Shape dough into 24 - 1 1/4" balls. Arrange 2" apart on prepare baking sheets. Use thumb to make indentations in each cookie. Spoon about 1/2 t. marmalade into center of each.

3. Bake 14 minutes or until edges are lightly golden. Cool 1 minute on cookie sheets. Remove and cool completely on wire racks. Sprinkle with additional powdered sugar to serve.

*the recipe called for a few drops of almond but I added 1/4 t. and recommend that
**the dough was too cold and stiff at 1 hr.-30 minutes should be fine.

Monday, April 5, 2010

Sticky Buns

Sticky Buns
AKA Butterscotch Bundt Rolls

18 frozen dinner rolls
1 (3 oz) package butterscotch pudding (not instant)
1/2 c. packed brown sugar
1/2 c. chopped pecans
1/2 c. melted butter

Arrange frozen rolls in a well greased Bundt pan ( I think an angel food cake pan would also work). Sprinkle pudding mix, brown sugar and pecans over rolls. Drizzle butter over all. Cover pan with greased waxed paper and then a kitchen towel and let rise at room temperature overnight or about 11-12 hours. Remove waxed paper and towel. Bake in preheated 350* oven about 25 minutes. Cool 5-10 minutes before inverrting to a serving plate. Serve warm. Makes 18 rolls.

(recipe from Julie Badger Jensen, Essential Mormon Cookbook, Salt Lake City: Deseret Book, 2003, p. 5)