Christmas special

Sift flour, baking powder, and salt together in a medium sized bowl. Set aside. Beat butter or margarine, sugar, eggs, and vanilla in a large bowl with electric mixer until fluffy. Gradually add flour mixture and stir with wooden spoon until thoroughly mixed. Cover dough with plastic wrap and chill in the refrigerator for two hours. Preheat oven to 400 degrees F. On a lightly floured surface, roll out dough to 1/4 inch thick. Cut out circles with a cookie cutter or other round object, such as a glass or round plastic container. Place circles 2 inches apart on ungreased cookie sheet. Bake for 6-8 minutes, checking after 6 minutes. Cookies will be done when edges are lightly browned. Do not allow cookies to get too brown. Remove from oven and allow cookies to cool on cookie sheets for 5 minutes. Remove from cookies sheets to aluminum foil on a flat surface and allow to cool completely. Using a butter knife, spread frosting on top of each cookie. (If you want to color the frosting, use food coloring and mix it beforehand.) Let children decorate the cookies with sprinkles, powdered sugar, and candies. To make holly berry cookies, place two red candies or jelly beans toward the top of the cookie and draw on leaves with green decorating gel. For sugar stars, trees, and other shapes, gently place a miniature cookie cutter on top of the cookie after it’s frosted. Carefully sprinkle a small amount of sugar into the cookie cutter with your fingers, being careful not to let the sugar fall outside. Gently remove cookie cutter. You can completely cover a cookie with decorative sugar by holding the frosted cookie upside down and dipping the frosted end into the sugar to coat. Use red decorating gel to write “Ho, Ho, Ho!” on your cookies. A snowman can be made from candies and fruit rolls (e.g., Fruit Roll-Ups). Cut a strip from a fruit roll, about 1/2 thick, and twist it into a rope. Place the fruit roll up around the top of the cookie as ear muffs and add jelly beans for the muffs themselves. Decorate face with colored candies. Use cherry raisins to form the petals of a poinsettia. Place a colored candy in the center.

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Introduction:
Although often confused with fruitcake, this classic Christmas dessert tastes more like a rich, dense spice cake. This version uses butter instead of the traditional suet and can be made with your choice of candied fruit, currants, or raisins. (more…)

Introduction:
Serve this spicy fruit mixture in pies or miniature tarts for Christmas festivities. Prepare the mince well beforehand to ensure full flavor–and to make the pie-making go faster.

Makes about 10 cups.
Preparation time: 6 weeks.
Cooking time: 30 minutes.

Step 1:
In a large bowl, place all the ingredients and mix well to combine. Cover with plastic wrap and leave overnight.

Step 2:
Pack the mixture into sterilized jars and close tightly. Leave in the refrigerator for 4 to 6 weeks.

Step 3:
Stir the mixture well before using.

Introduction:
No one wants to watch fat calories this season. So we asked Alice Medrich to create a guilt-free cake exclusively for American Health. Chocolate is Americans’ No. 1 dessert choice, even though we know the dangers of high-fat foods. (more…)

Introduction:
This shortbread variation is delicious with coffee.

Makes 48 to 60 bites.
Preparation time: 20 minutes.
Cooking time: between 20 and 25 minutes.

Step 1:
Preheat oven to 350°F. Grease a baking sheet.

Step 2:
Onto a sheet of wax paper, sift the flour with the cocoa. In a large bowl, with an electric mixer on high, beat the butter, sugar, vanilla, and salt until pale and creamy. Beat in the flour mixture, then the almonds.

Step 3:
Shape heaped teaspoonfuls of dough into balls and arrange on baking sheet. Bake for 20 to 25 minutes or until firm. Cool briefly on the sheet before removing to a rack.

Step 4:
While still slightly warm, dredge the biscuits with confectioners sugar. Store in an airtight container. They will keep for 5 days.

Introduction:
Candied peel is a delicious decoration for desserts and ice cream. It’s also wonderful dipped in chocolate to serve with coffee.

Makes about 1 cup.
Total preparation time: 30 minutes

Step 1:
Using a swivel-bladed vegetable peeler, remove the peel from the fruit, leaving the bitter white pith. Using a sharp knife, cut the peel into strips, according to intended use. If you want to use the candied peel on cakes or tarts, cut it into matchstick strips; if candying to dip in chocolate, cut the peel into larger strips.

Step 2:
Place the strips in a small saucepan and cover with cold water. Bring to a boil, drain, and refresh under cold running water. Return to the saucepan, add the sugar and 1/2 cup water and cook over moderate heat until the liquid has evaporated and the peel is bright and shiny. Spread peel on a sheet of foil to cool, separating the strips.

Step 3:
Store in a sealed jar in the refrigerator. The candied peel will keep for up to 6 months.

Introduction:
To gift wrap these treats, pile them into small, pretty boxes or aluminum pans, wrap with cellophane or plastic wrap, and tie with a bright bow.

Makes about 30 clusters.
Total time: 20 minutes.

Step 1:
Line a baking sheet with aluminum foil.

Step 2:
In the top of a double boiler, over low heat, stir the chocolate until melted. Remove from the heat and stir in the nuts and raisins. Mix to coat all the pieces.

Step 3:
Place heaping teaspoonfuls of the mixture on the prepared baking sheet. Refrigerate until set. The clusters can be stored in an airtight container in the refrigerator for 1 to 2 months.

Introduction:
An irresistible indulgence or a luscious gift for a special occasion, these chocolate truffles will delight your family and friends.

Makes 30 servings.
Preparation time: 1 hour.

Step 1:
Line a large baking sheet with baking parchment or aluminum foil.

Step 2:
In the top of a double boiler over low heat, stir 4 ounces of the chocolate until melted.

Step 3:
Remove from the heat and beat in the cream and cognac. Blend in the apricots, chopped hazelnuts, ginger, and confectioners sugar. Stir well to combine.

Step 4:
Chill the mixture, if necessary, until firm enough to handle. Form into 1-inch balls and set aside on a sheet of wax paper.

Step 5:
In the top of a double boiler over low heat, stir the remaining 5 ounces of chocolate until melted. Remove from the heat.

Step 6:
Using a fork, dip each truffle into the melted chocolate, allowing any excess to run off. Place the truffles on the prepared baking sheet. Top each with a hazelnut half and chill.

Step 7:
When the chocolate has set, the truffles can be stored in an airtight container in the refrigerator for up to 1 month.