Posted by sherry on July 09, 2001 at 18:54:14:
In Reply to: ISO Recipe for posted by Shirley Rossi on July 09, 2001 at 15:52:05:
AUNTIE MARY'S
--------------------------------------------------------------------------------
1/2 c. butter or margarine,
softened
1 pkg. (3 oz.) cream cheese,
softened
1/2 c. sugar
1/2 c. firmly packed brown
sugar
1 egg
1 tsp. vanilla extract
2 c. all-purpose flour
1/2 tsp. baking powder
1/4 tsp. salt
Filling:
2/3 c. sweetened condensed
milk
2/3 c. (4 oz.) semi-sweet
chocolate chips
1/2 c. chopped walnuts
confectioners sugar
In a large mixing bowl with mixer on medium speed, cream
butter or margarine, cream cheese and sugars until light and
fluffy. Add eggs and vanilla and beat until well mixed. Stir
in flour, baking powder and salt. Divide dough into quarters
and wrap in waxed paper; refrigerate for at least 2 hours or
overnight.
Filling: In medium saucepan, combine condensed milk and
chocolate; cook over medium heat until chocolate is melted.
Remove from heat; stir in walnuts. Cool to room temperature.
Preheat oven to 350 degrees. Grease cookie sheets. On a well
floured surface, roll each ball of dough into a 10 x 6-inch
rectangle. Spread 1/4 of the filling lengthwise down the
center of each. Fold in thirds over the filling. With a metal
spatula, transfer rolls to cookie sheets, seam side down. Bake
20 minutes or until light brown. Remove to wire racks to cool.
Sprinkle each roll with confectioners sugar and cut into 12
slices. Makes 4 dozen, about 95 calories each.
To Store: Place in airtight container. Store at room
temperature for up to 3 weeks or wrap well; label and date.
Freeze up to 3 months.
--------------------------------------------------------------------------------
ALMOND LOG SLICES
--------------------------------------------------------------------------------
1 1/2 c. all-purpose flour
3 Tbsp. confectioners sugar
1 tsp. baking powder
1 tsp. grated lemon peel
1/2 tsp. ground ginger
6 Tbsp. butter (margarine)(3/4
stick)
3 eggs
2 (4 1/2 oz.) cans slivered
blanched almonds
1/2 c. packed brown sugar
1/2 tsp. vanilla extract
About 4 hours before serving early in the day:
Into medium bowl, measure flour, confectioners sugar,
baking powder, grated lemon peel and ginger. With pastry
blender or 2 knives used in scissors fashion, cut butter or
margarine into flour mixture until mixture resembles coarse
crumbs. Add 1 egg to flour mixture, mixing lightly with fork
until pastry just holds together. Shape pastry into a ball and
wrap with plastic wrap. Refrigerate pastry for 1 hour or until
easy to handle or place in freezer for 30 minutes.
Meanwhile, reserve 36 slivered almonds for garnish. In
blender at medium speed or in food processor with knife blade
attached, blend remaining slivered almonds until finely ground,
occasionally stopping blender or processor and scraping sides
of container with rubber spatula.
In medium bowl mix ground almonds, brown sugar, vanilla
extract and 1 egg until blended. Divide almond mixture in 1/2.
Shape each 1/2 into a log about 9-inches long and 1-inch in
diameter. Wrap each almond log with plastic wrap and refriger-
ate until ready to use.
Preheat oven to 350 degrees. Grease large cookie sheet. On
lightly floured surface with floured rolling pin roll 1/2 of
the pastry into a 10 x 6-inch rectangle, keeping remaining
pastry refrigerated. In cup, beat remaining egg. Brush pastry
with some beaten egg. Place an almond log lengthwise in center
of pastry. Starting at a 10-inch side, roll pastry, jelly roll
fashion, tightly around almond log. Press seam and ends to
seal. Place log seam side down on cookie sheet. Brush with
beaten egg. Press 18 slivered almonds into top of log, placing
almonds about 1/2-inch apart and on a diagonal. Repeat with
remaining pastry and almond log.
Bake logs 25 to 30 minutes until lightly browned. Cool
logs on cookie sheet on wire rack. When cold slice each cookie
log on the diagonal into 1/2-inch thick slices. Makes 3 dozen;
about 95 calories each.
--------------------------------------------------------------------------------