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| Honey Graham Crackers | Serves |
| In food processor, combine flours, brown sugar, soda, salt and butter about 10 pulses. Add remaining ingredients, pulse 5 times, then
process until the mix forms a mass, about 20 seconds. Remove the dough, press it into a ball and divide in half. Cover one half w
plastic wrap. Preheat oven to 325. Roll out the other half on a buttered rimless 14x17" baking sheet. Lightly flour the surface of the
dough and roll until it is very thin and covers the baking sheet. Use the sharp side of a knife to cut the dough into 3" squares, then use
the dull side of the knife to divide the squares in half. Prick evenly w fork. Bake until evenly browned and firm to the touch, about 12-15
min. Repeat w the remaining dough on a second sheet. Follow the scored lines to cut the crackers apart while warm; they will crisp as
they cool. Gently lift them from the baking sheet with a spatula. Store in air-tight containers. |
| Brown Sugar | 0.5 |
| c dark, tightly packed |
| Butter | 2 |
| oz, cut into 4 pieces |
| Blend cream cheese w melted butter. Stir in flour. Freeze 1 hour. Cut off golf ball sized
pieces, roll out and trim into squares. Put 1
tsp jam on each. Fold into triangles. Seal edges w fork and bake 10-15 min on greased cookie sheet at 450. |
| Mix flour and coconut. Combine corn syrup, brown sugar and butter in heavy saucepan. Bring to boil over medium heat, stirring
constantly. Remove from heat; gradually blend in flour mix, then vanilla. Drop onto foil-covered cookie sheet by scant teaspoonfuls, 8"
apart. Bake at 350 for 8-10 min. Cool 3-4 min on wire rack until foil may be easily pulled off. Remove foil, place cookies on rack covered
w absorbent paper. Makes about 4 doz. |
| Brown Sugar | 0.5 |
| c tightly packed |
| Mix butter, confectioners sugar and 2 c flour. Press into 10x14" pan. Bake at 325 for 15 min. Beat eggs. Add sugar, juice, 1T flour,
baking powder and pecans. Pour over pastry. Bake 40-50 min. Dust w additional powdered sugar. Let cool. Cut into squares. Makes
2.5 doz. |
| Beat together butter, shortening, granulated sugar, & 2 T lime sugar until light and fluffy. Beat in egg and vanilla. Sift flour, baking
powder and salt together over egg mix, then beat on low speed until just combined. Form dough into a 10-inch log, 2" in diameter on
wax paper, then wrap in wax paper (can be made 2 days ahead and chilled, wrapped in plastic wrap). Chill until firm, at least 4 hours.
Preheat oven to 375. Remove paper and cut into .25 inch rounds. Bake .5 inches apart on ungreased cookie sheets in middle of oven
10-12 min. or until pale golden. Immediately transfer to rack set over a sheet of wax paper and sprinkle w remaining lime sugar. Keep
in airtight container at cool room temp 2 days. |
| Butter | 6 |
| T unsalted, softened |
| Vegetable Shortening | 2 |
| T cold |
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