sicilian wine cookies, kim hendrickson, salvia press
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  The Tea House Times Guest Blog - Kim Hendrickson
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JANUARY'S CHRISTMAS COOKIE EXCHANGE by Kim Hendrickson

Monday, January 18th 2016 @ 9:01 AM

I've had a cookie exchange at my house for more years than I can count.   Friends show up on the first Monday night in December to bake cookies and get into the holiday spirit over tea and coffee.  The idea is not to walk away bearing pounds of cookies we didn't make ourselves, but to spend a laughter filled evening tasting new cookie recipes. Our rules are as follows:

1. Choose a recipe you have never made before.

2. Make only one batch for the evening.

3. Bring copies of the recipe for everyone to take home. 

This kind of evening is delightful and relaxing because it allows everyone to participate without being responsible for cooking all day.  Over the years,  one or two of the recipes "float to the surface" and are added to my  "make again" collection of recipes. This year we couldn't find a date when everyone was free, so we will be having our Cookie Recipe Exchange & Tasting in January.

And besides, as long as the cookies are good, who cares when the cookie exchange actually takes place?

This recipe, for Silician Wine Cookies, is one I keep coming back to over and over again.

 

SICILIAN WINE COOKIES

Yield: 3 dozen

2 ½ cups flour

¼ teaspoons baking powder

½ teaspoon ground cinnamon

1 large egg

¾ cup sugar plus 2-3 tablespoons for rolling

2 teaspoon grated navel orange zest

1 teaspoon grated lemon zest

½ cup canola oil

1 ½ teaspoon anise extract

¼ cup Chianti (or Marsala)

2/3 cup (4oz) semisweet chocolate mini-morsels

 

Preheat oven to 350F. Line baking sheets with parchment.

In a small bowl, combine the flour, baking powder and cinnamon together.

Using a stand up mixer fitted with whisk attachment, beat the egg on medium speed for 1 minute. Add sugar gradually,  about 1 minute more. Scrape down the bowl. Add the zests and beat for 1 minute longer. Pour in the oil and anise extract, beating well, then add the wine to combine.

Take the bowl off and stir in half of the dry ingredients. Fold in the mini-morsels, then add the remaining dry ingredients in two additions. The mixture will be stiff.

Shape dough into 1 ¼-inch balls and roll in granulated sugar. Form each ball into a 3-inch log and shape the log into a crescent. Re-roll the crescents in sugar again. Place on cookie sheets.

Bake for 18-20 minutes or until lightly browned on bottom. When cool, can be stored airtight for 2 weeks. 

 

~ Kim Hendrickson, Salvia Press

 

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KIM HENDRICKSON, author of the Tastefully Small cookbook series, has been teaching for nearly twenty years. A regular instructor at the John C. Campbell Folk School, she is a frequent speaker at culinary events throughout the U.S.  She has catered for The Travel Channel’s Bizarre Food Show, the New York Metropolitan Opera, the Penguin Repertory Theater. And TV’s “Slangman”, David Burke. Kim's book, "Finger Sandwiches", is the only one of its kind, dedicated exclusively to a celebration of unique and flavorful tea sandwiches, and her "Savory Bites" and "Dessert Canapes" books help round out the Tastefully Small series to make any gathering both fun and delicious. If Kim has one abiding passion, it’s helping people find their inner chef.  From the importance of selecting the proper ingredients, to garnish and plating ideas, to shortcuts that can help reduce the stress of planning an event, the sole aim of Kim’s passion for food and teaching is to make sure it’s as much about the joy of creating something beautiful as it is sharing that food with others. See http://www.SalviaPress.com

   

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