You can tell it’s almost Halloween as the candy aisles in the stores are again bulging with temptations for your waistline and your teeth. I actually made these cookies last year after Halloween, when all the candy and chocolates have been decimated except for these Heath Toffee bars. I guess no one else in this house likes them but me and I can’t very well eat all this on my own, so like every thing else that they don’t like to eat, I simply repackage it and present it to them again without mention of the offending ingredient.
It goes by many names and just about every country has adapted this recipe and made it their own. What it is, is the most delicate, most elegant, melt-in-your-mouth, best ever sugar/butter cookie. I got this recipe from a co-worker a long time ago and she in turn got it from a Dutch cook book. This has been one of the holiday traditions in our house since then and Christmas just isn’t the same when we don’t make them. Now, the girls’ friends have come to expect them too and look forward to the bag of treats that my daughters give to their friends before Christmas break.
This is actually a twin recipe to the Spritjes sugar cookies. Whenever I make a batch of one, I have to make a couple of batches of the other. That’s because one recipe uses only egg whites and the other only uses yolks. They are both sugar cookies, but their texture is so different from the other and the flavor us just perceptively different that you will have a hard time deciding which one you’ll prefer.
My youngest daughter prefers this one but I think part of it is the pleasure she gets in announcing to her friends that she is giving them Cat’s Tongue for presents. So last weekend, she requested that we make these so she can bring them to her friends.
A batch of these Lenguas uses only 3 egg whites while the Spritjes recipe uses 6 egg yolks. So in order to balance things out, I usually double this recipe. This will yield hundreds of cookies, but don’t worry that you have too much. They will be gone before you know it and you’ll be asked to make more.
Here’s the first baking attempt of the season and it’s obvious we’re a little out of practice. lol! No worries though. While my plan was to make this Cranberry Layer Bars from the Pillsbury website, I couldn’t leave well enough alone as usual. First, the recipe called for a whole can of sweetened condensed milk. It seemed to me that it would make one hella sweet cookie bar what with the sugar cookie base and all the chocolate chips on top. I decided to cut it down to half a can and substitute a half bar of cream cheese for the rest.
Then when I started pressing the approximately 16 ounces of cookie dough into the pan, it seemed rather skimpy so I went ahead and used the whole 30 oz. package, which I got intending to use the extra as just plain ol’ sugar cookies.
Then to make matters worse, I forgot to add the cranberries! Anyway, it was a happy accident because my girls liked this version and declared that they wouldn’t have liked the cranberry version anyway. I had intended to use craisins instead of fresh cranberries and they had always been averse to anything resembling raisins. I’ll use the craisins I bought in another recipe instead. So here’s my version of the layer bar recipe.
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These are my standby sugar cookies that I make for Christmas, Valentines and just about any other time we want some sugar cookies. They are great frozen until you need some. These cookies have saved me numerous times when I have flaked out and forgotten an obligation at the girls’ school to bring treats. It is so easy to pull out this cookie dough out of the freezer, cut them into slices, bake and your instant treats are ready.I got this recipe from an old friend from the Netherlands. She used to make this for us, her co-workers, every Christmas and she always made them in the cutest little shapes. See, this dough is perfect for those cookie presses in case you have one in your gadget drawer waiting to be used. Try to save my method of freezing and slicing for emergencies only.
I have been hacking and coughing for a week now, and just hadn’t had much energy nor inspiration to cook. The only thing that feels good on my throat is something soupy, sour and hot. I think I’ve posted enough sinigang recipes on this blog for everyone to drown in, but I love soups, so what the hey! Anyway, my girls were looking a bit pitiful without anything homemade for days now, so we decided to make these quick and easy cookies for comfort. And guess what, they have lemons! Just what the doctor ordered for a cold. Well, not really, but they were great anyhow.
3/4 cup (1 & 1/2 sticks) of butter, softened
1 cup granulated sugar
2 Tbsp. poppyseeds
2 tsp. finely grated lemon zest
3 tsp. lemon juice
2 cup flour
Cream the butter and sugar until light and fluffy. Mix in the poppyseeds and lemon zest, then the egg and lemon juice. Mix until well blended. Slowly mix in the flour until the dough holds together. Divide dough in half and roll each half into logs using either wax paper or plastic wrap. Chill in the refrigerator for a couple of hours.
When ready to cook, preheat oven to 350 degrees F. Slice dough rounds into 1/4 inch thick. Dip top surface in sugar and bake for 12 minutes or until edges start to brown.
Great served with hot tea or cold milk.
Cooked by Jade I’m catching up a little bit on cookies. The first pic of Amara baking cookies was before Christmas!! They’re the same ones she told “Santa” about when she said that I didn’t instant payday loans give her credit! Sheesh! The second one http://paydayloansusca.com was more recent of myself when I made some that have the dough premade in the huge tub. No matter how huge we ate it in record time. I turned around and they were gone. Any how, here’s
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careful with these, magical imps about 4 feet tall often come while you’re not looking to steal them, the same goes with the chocolate
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morsels although much larger ones ranging in size also come.) Preheat oven to 375 degrees F. In small bowl, combine flour, baking soda, and salt; set aside. In a large mixer bowl combine butter, sugar, brown sugar, and vanilla extract; beat until creamy. Beat in eggs. Gradually add flour mixture. Stir in chocolate morsels and nuts. Drop by rounded measuring tablespoonfuls onto ungreased cookie sheets. Bake at 375 degrees F, for 9-10 minutes. Makes 5 dozen 2 1/4 inch cookies. Or get gargantuan tubs and spoonfeed to little imps! Hehe.