extra finely granulated sugar (also called berry or
smith apples, peeled and sliced
mild Gouda Cheese cut in wedges
Demerara (coarse dark) brown sugar
slivered almonds or hazelnuts
Mix the sour cream and baking powder in a bowl, set aside. In a
seperate bowl, mix the flour and salt. Cream the butter and
berry sugar. Add the egge and vanilla extract, beating until
light and fluffy. Add the sour cream to the butter mixture. Mix
well. Add the flour and salt mixture and again, mix well.
Grease a 9" square glass pan and spread 1/2 of the batter
in the pan. Place 3/4 of the apples and cheese wedges in a
concentric circle on top of the batter. Add remaining batter and
top witht he rest of the cheese and apples. Mix the brown sugar
and nuts and sprinkle on top of the cake.
Bake for 35 minutes at 375 degrees.
margarine; gradually add 2/3 cup sugar, beating at medium speed
of an electric mixer until light and fluffy. Add molasses and
egg; beat well.
Combine flour and next 4 ingredients; gradually add to creamed
mixture, stirring until well blended. Divide dough in half; wrap
each portion in plastic wrap, and freeze for 30 minutes. Shape
each portion of dough into 26 (1-inch) balls, and roll in
remaining 3 tablespoons sugar. Place 2 inches apart on cookie
sheets coated with cooking spray. Bake at 350 deg for 12 minutes
or until lightly browned. Remove from sheets; cool on wire
Yield: 52 cookies (serving size: 1 cookie).
1/2 cups powdered sugar
1 cup (2 sticks) unsalted butter, room temperature
1 large egg
2 teaspoons vanilla extract
2 1/2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
4 ounces good quality white chocolate, melted
electric mixer, beat sugar and butter in large bowl until light.
Beat in egg and vanilla. Add flour, baking powder and salt. Mix
just to combine. Divide dough in half. Gather each piece into
ball; flatten into disks. Wrap in plastic and chill 1 hour.
Preheat oven to 325° F. Roll out 1 dough disk on floured work
surface to 1/8-inch thickness. Using assorted cookie cutters,
cut out cookies. Transfer cookies to ungreased baking sheets,
spacing 1 inch apart. Gather dough scraps; reroll to 1/8-inch
thickness. Cut out more cookies.
Bake cookies until pale golden, about 13 minutes. Transfer
cookies to racks; cool. Repeat with remaining dough disk.
Spoon melted chocolate into pastry bag fitted with 1/16-inch
plain tip. Pipe chocolate onto cookies. Let cookies stand until
chocolate sets. (Can be made ahead. Store in airtight container
at room temperature up to 1 week, or freeze up to 1 month.)
Makes about 5 dozen.