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Friday, November 20, 2009

ALMOND FLORENTINES



INGREDIENTS:
3/4 cup lightly toasted sliced almonds,
1/2 cup flour,
1/3 cup brown sugar,
1/4 cup light corn syrup,
1/4 cup (1/2 stick) butter,
2 tablespoons milk,
1/3 cup chocolate chips;
DIRECTIONS:
1. Preheat oven to 350 F. Line cookie sheets with foil; lightly grease foil. Combine almonds and flour in a small bowl. Combine brown sugar, syrup, butter and milk in a medium saucepan. Stir over medium heat until mixture comes to a boil. Remove from heat; stir in flour mixture.
2. Drop by teaspoonfuls about 3 inches apart onto prepared cookie sheets. Bake 10 to 12 minutes or until lacy golden brown. Cookies are soft when hot, but becomes crisp as they cool. Cool completely on foil.
Squeeze melted chocolate over cookies to decorate. Let stand until chocolate is set. Peel cookies off foil.
(makes about 3 dozen cookies)
ENJOY!




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AUTUMN CHEESE AND POPPY SEED SNACK

Thank you Gina for inspiration!

INGREDIENTS:
2 cups flour,
1/2 cup butter softened,
1/2 cup shredded mixed Parmesan and Cheddar cheese,
2 egg yolks,
3 spoons poppy seed,
4 spoons buttermilk,
1/2 teaspoon salt,
extra cheese for topping;
DIRECTIONS:
In a mixing bowl combine all the ingredients, (minus extra cheese) until well incorporated.
Refrigerate dough for one hour to rest. Preheat oven to 375F. Roll dough 1/4 in. thick and cut
into desired shapes. Sprinkle cheese on top of each cookie. Place cookies onto ungreased baking sheet and bake for 13 to 15 minutes or until golden brown.
Enjoy your snack!





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