*  Exported from  MasterCook  *
 
                      CHRISTMAS COOKIE BONANZA PART 4
 
 Recipe By     : 
 Serving Size  : 42   Preparation Time :0:00
 Categories    : Cookies                          Snacks
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1                    Recipe Basic cookie mix
    2       lg           Egg yolks
    1       tb           Water
                         Topping
      1/2   c            Packed light-brown sugar
      1/3   c            Dark corn syrup
      1/4   c            Butter
      1/4   c            Heavy cream
    2       c            Unsalted finely chopped
                         -dry-roasted peanuts
   12       oz           Semisweet chocolate
    3       tb           Vegetable shortening
 
   CHOCOLATE-DIPPED PEANUT-BRITTLE FINGERS
   
   Preheat oven to 350F.  Grease 15 1/2x10 1/2x1
   jelly-roll pan; line bottom and sides with sheet of
   aluminum foil.  Grease foil.
   
   In large bowl of electric mixer, combine cookie mix,
   egg yolks and the water.  At low speed, beat just
   until mixture forms a  crumbly dough. Pat mixture over
   foil on bottom of prepared pan; bake 20 min or until
   dough is golden brown.  Remove pan from oven.
   
   Make peanut-brittle topping: In heavy med saucepan,
   combine brown sugar, corn syrup, butter and heavy
   cream; over med heat, bring to boiling, stirring.
   Cook, stirring constantly, until butter melts and
   mixture is smooth.  Stir in peanuts.
   
   Spread peanut-brittle topping mixture over cookies in
   pan; bake  15 min or until topping is brown and
   bubbly.  Remove pan from oven; cool cookies slightly.
   Using ends of aluminum foil, lift cookies from pan;
   cut crosswise into thirds.  Cut lengthwise into 14
   strips; remove cookies from aluminum foil.  Cool
   cookie “fingers” completely on rack.
   
   Line another wire rack with waxed paper.  In top of
   double boiler over hot, not boiling, water, combine
   chocolate and shortening.  Over low heat, cook
   mixture, stirring, until chocolate and shortening are
   melted and mixture is smooth.  Dip each cookie finger
   into chocolate mixture to cover halfway; place cookie
   on prepared rack to dry.
   
   Makes 42 cookies.
   
   LEMON LINZER COOKIES
   
   1 recipe basic cookie mix 1 lg egg 1 tsp grated lemon
   zest (colored part of peel) 1 tsp fresh lemon juice
   1/2 c seedless raspberry jam
   
   Confectioners' sugar for dusting
   
   Preheat oven to 350F.  Lightly grease two baking
   sheets.
   
   In large bowl of electric mixer, combine cookie mix,
   egg, lemon zest and lemon juice.  At low speed, beat
   until mixture forms a dough.
   
   Divide dough in half.  Working one half at a time, on
   lightly floured surface, with lightly floured rolling
   pin, roll out dough 1/8 thick; cut out with 3 round
   cookie cutter, cut out centers of half of the cookies.
   If desired, reroll dough centers for additional
   cookies.
   
   Transfer dough rounds and rings to prepared baking
   sheets.  Bake 8 min or until cookies are golden;
   transfer to wire rack to cool completely.
   
   With 1 tsp jam each, cover flat sides of rounds.
   Place a cookie ring, flat side down, on top of each
   filling-topped round.  Dust tops of cookies with
   confectioners' sugar.
   
   Makes 2 dozen cookies. Posted by Theresa Merkling.
  
 
 
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