*  Exported from  MasterCook Mac  *
 
                      Christmas Cookie Bonanza Part 4
 
 Recipe By     : Jason McDonald <jmcdonald@voyageur.ca>
 Serving Size  : 42   Preparation Time :0:00
 Categories    : Cookies
 
   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 dry roasted peanuts  -- finely chopped
   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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