Vanilla Icebox Cutter Cookies

This is my favorite icebox cutter cookie recipe. These cookies may appear like they would be crunchy, but they are super tender. You get a hint of vanilla, a mellow buttery flavor, and a touch of sweetness. They are much better than store bought cookie dough. You can roll the cookie dough log in colored sugar, chopped toasted nuts, or sprinkles, to add more flavor and texture. You can refrigerate your dough for up to 3 days, or freeze for 1 month. Makes about 4 dozen cookies
Ingredients:
2 1/4 Cups (11 1/4 ounces) all-purpose flour
1/2 teaspoon  table salt
1 Cup (2 sticks) unsalted butter, softened
3/4 Cup (5 1/4 ounces) granulated sugar
 1/2 Cup (2 ounces) confectioner's sugar
2 large egg yolks. Save one or both of the egg whites, because my Pecan Rugelach recipe calls for 1 egg white.
2 teaspoons pure vanilla extract

1. Whisk the flour and salt together in a medium sized bowl. In a large bowl, beat the butter and sugars on medium-high speed until light and fluffy, 3- 6 minutes. Beat in the egg yolks and vanilla until combined, about 30 seconds, scraping down the bowl and beaters as needed. Reduce the mixer speed to low and slowly add the flour mixture until combined, about 30 seconds.
2. Transfer the dough to a clean counter space and divide into 2 equal pieces. Roll the dough into a 2-inch thick log and about 6-inches long. Roll in colored sugar or other stuff (optional), then wrap tightly in plastic wrap. Refrigerate until firm, about 2 hours.
3. Adjust the oven racks to the upper-middle and lower-middle positions and heat the oven  to 325 degrees F. Line 2 baking sheets with nonstick parchment paper.
4. Working with one log of dough at a time, slice the dough into 1/4-inch thick cookies. I find it easier to cut the log in half. Then cut each half into fourths, then cutting each of the fourths into thirds. A little complicated, but you'll get it. Place the cookies 3/4-inch apart from each other on your baking sheet. Bake the cookies until edges begin to brown, 12-15 minutes, switching and rotating the baking sheets halfway through baking. 
5. Let the cookies cool on the baking sheets for 3 minuets, then transfer to a wire rack to cool completely before serving. 

From The America's Test Kitchen Family Baking Book

Pecan Rueglach

Rugelach is a scrumptious Jewish pastry. Rugelach can have many different fillings, but I love pecans. These cookies have a slight tang from the cream cheese, which is one of my favorite parts. The filling is nutty, sweet, sightly spicy, with a hint of vanilla. I'm sure you could omit the nuts and replace it with more sugar if you dislike nuts. These pastries are best eaten the same day. I will not post anything new until New Year's Day, which is a Wednesday. I'll still answer any questions though. Makes 24 pastries.
Ingredients:
2 sticks (1 Cup) unsalted butter, softened
8-ounce package of cream cheese, softened. You may use light, but not fat-free
2 Cups flour
1/2 Cup (packed) brown sugar, light or dark.
1/2 Cup pecans or walnuts
1/2-1 teaspoon ground cinnamon. I actuality doubled it, because I personally thought more was needed.
1/2 teaspoon pure vanilla extract
Egg wash. 1 egg white and 1 teaspoon water; whisk together. Set aside
Brown sugar or granulated white sugar

1. Cream butter and cream cheese together, until smooth. Add the flour. Mix until the dough comes together in a ball. Divide dough in half. Wrap each half into discs about 1/2-inch thick. Refrigerate for 1 hour.
2. While dough is chilling, put the brown sugar, pecans, cinnamon, and vanilla extract in a food processor. Process until the mixture is sandy.
3. Preheat the oven to 350 degrees F. Grease baking sheets with nonstick vegetable spray. Sprinkle flour on a rolling pin. working with one chilled disc at a time, roll the dough into a circle 1/8-1/4-inch thick. Cut the circle into 12 wedges, as if you were cutting a pizza.
4. Spread half of the nut mixture over the circle. Roll each wedge up, starting from the wide end. Place rugelach 1-inch apart on the baking sheet. Brush some egg wash on top of each cookie. Sprinkle the cookies with sugar. Do the same to the other disc.
5. Bake cookies for 25-30 minutes, or until lightly browned. Once cookies are done baking, cool on the sheet for 2 minutes. Remove the cookies, and let cool competently on wire racks.

From The Year of The Cookie--Rose Dunnington

Russian Tea Cakes

I should have started posting cookie recipes earlier for the holidays but, here goes. To hopefully make up for my lateness, I'm posting 2 cookie recipes for this week and 2 for my next post. Also, I'm posting on December 17, (Tuesday) because I'm traveling and will not have access to my computer that day.
Russian Tea Cakes have several different names, but all are tasty. These cookies are very rich
and buttery tasting. The pecans add a good nutty flavor, while the confectioner's sugar brings in a sweet, delicate flavor. The cookie crumbles as you eat it and melts in your mouth. Makes about 30 cookies.
Ingredients:
1 Cup (2 sticks) unsalted butter, softened
1/2 Cup sifted confectioner's sugar, plus more
1 teaspoon pure vanilla extract
2 1/4 Cups all-purpose flour
1/4 teaspoon salt
3/4 Cup finely (but not chopped to a powder!) chopped pecans

1.  In a medium sized bowl stir together the flour, salt, and nuts; set aside. Using an electric mixer, beat the butter, sugar, and vanilla until combined. Don't beat until light and fluffy. Beat the flour mixture on low into the butter mixture, until combined. Dough will be somewhat dry.Chill the dough in the refrigerator for 2-4 hours, or in the freeze for 30 to 45 minutes.
2.  Adjust oven rack to middle position. Preheat oven to 400 degrees F.  Put some confectioner's sugar in a cereal bowl, and set aside. ( Later you may need more). Take pieces of chilled dough and roll them into 1" balls, using clean hands. Place on an ungreased cookie sheet. Bake until set but not brown, 10-12 minutes. 
3. Once cookies are done let cool for about 5 minutes, remove 1 cookie at a time and roll it in the confectioner's sugar. Continue until all of the cookies are coated. Let them cool for an hour and roll them again in more powdered sugar. If you want, roll the cookies a third time in confectioner's sugar.
   
   
   

Double Chocolate Cookies

These cookies are so delicious. It is almost like your eating a brownie. I love how soft and chewy these cookies are. There is plenty of chocolate, so don't worry! You can also make the dough ahead of time and store it in the fridge for 1 day, or freeze it for up to a month. Makes about 48 cookies.
Ingredients:
2 sticks (1 Cup) unsalted butter, softened
1 1/2 Cups (packed) light brown sugar
2 eggs, room temperature
2 teaspoons pure vanilla extract
1 1/2 Cups all-purpose flour
1 1/2 Cups unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 Cups semi-sweet or dark chocolate chips

1. Preheat oven to 375 degrees F. Grease your cookie sheets with nonstick spray. Cream the butter and brown sugar. Add the eggs and vanilla extract. Beat until combined.
2. Add flour, cocoa powder, baking soda, and salt to the wet mixture. Mix well.
3. Add the chocolate chips. scrape the bottom of the bowl to make sure everything is evenly blended.
4. Drop spoonfuls of dough 2-inches apart on greased pans. Bake 8-10 minutes. Once done cooking let cookies rest on the sheet for 2 minutes, then remove from pan. Cool completely on a wire rack and enjoy!

From The Year of the Cookie by Rose Dunnington

Alton Brown's Steamed Vegetarian dumplings

Dumplings are one of my favorite foods. I think this recipe is better than most take-out dumplings. The ginger seriously pops in this dish making it amazing. There are also hints of the sesame and cilantro that are a nice touch. You can  also make the filling a few hours ahead. I've read that you can infuse your dumplings with extra flavor while they steam, by placing either crushed garlic cloves or ginger in your pot of water. You will impress friends and family with these flavorful dumplings.  Serves about 6 people
Ingredients:
1/2 a package of firm or extra firm tofu. I prefer using extra firm.
1 rounded Cup shredded Napa cabbage. Regular green cabbage works too.
2 Tablespoons finely chopped red bell peppers
2 Tablespoons finely chopped scallions, or any kind of onion works
1 Tablespoon finely minced ginger. You can reduce it a little bit if you really don't like ginger.
1 Tablespoon finely chopped cilantro
1 Tablespoon hoison sauce
1 Tablespoon soy sauce
2 teaspoons sesame oil
1 egg, slightly beaten
1 teaspoon kosher salt, or 1/2 teaspoon salt
1/4-1/2 teaspoon freshly ground black pepper
1/4 teaspoon or a tad more cayenne pepper (optional)
Bowl of water, plus more for steaming
40-48 small wonton wrappers

1. Preheat oven to 200 degrees F. Cut the tofu in half horizontally and lay between layers of paper towels. Place on a plate, top with another plate, and place a weight on top ( 14 oz can of vegetables works great.) Let stand 20 minutes. After 20 minutes, cut tofu into 1/4-inch cubes and place into a large mixing bowl. Add all the ingredients until the black pepper, or (if using) cayenne pepper. Lightly stir until combined.
2. To form dumplings, remove 1 wonton wrapper from the package, covering the others with a damp cloth. Using either your finger or brush, wet the edges of the wrapper lightly with water. place 1/2 rounded teaspoon of the tofu mixture in the center of the wrapper. Shape as desired. Set on a sheet pan and cover with a damp cloth. Repeat process until all of the filling is gone.
3. Using a steaming apparatus of your choice bring a third filled pot of water to a simmer over medium heat. Spray the steamer's surface with non-stick vegetable spray to prevent sticking. Place as many dumplings as will fit into steamer, without touching each other. Cover and Steam for 10-12 minutes over medium heat. Remove the dumplings from the steam to either a heatproof plate or glass dish sprayed with vegetable oil, and place in oven to keep warm. You may need to add more water as you continue cooking your dumplings.