Pecan Linzer Cookies  Cherry Filling

Ingredients

2 cups all-purpose flour, plus more for dusting
1/2 teaspoon baking powder
3/4 cup pecan halves, toasted
2 tablespoons confectioners’ sugar, plus more for sprinkling
1/8 teaspoon salt
1/8 teaspoon ground cinnamon
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
1/4 cup granulated sugar
1 teaspoon pure vanilla extract
1 large egg
1/2 cup cherry jam, strained 

Directions
Sift flour and baking powder into a bowl; set aside. Pulse pecans, confectioners’ sugar, salt, and cinnamon in a food processor until finely ground (but not wet); transfer to the bowl of an electric mixer fitted with the paddle attachment.Add butter and granulated sugar; mix on medium speed until fluffy. Mix in vanilla and egg. Reduce speed to low. Add flour mixture; mix until combined. Halve dough; shape into disks. Wrap in plastic; refrigerate until firm, at least 2 hours.Preheat oven to 375 degrees. Working with 1 disk at a time, roll out dough on a lightly floured surface to 1/8 inch thick. Refrigerate 20 minutes. Cut out squares with a 2-inch fluted cutter. Cut out centers of half the squares with a 1/2-inch heart cutter; reroll scraps. Space 2 inches apart on parchment-lined baking sheets. Bake squares and hearts until pale golden, 8 to 10 minutes. Transfer to racks to cool.Meanwhile, heat jam in a small saucepan over medium heat until reduced and thickened, about 7 minutes; let cool.Sprinkle cutout cookies with confectioners’ sugar. Spread jam onto uncut squares; top with cutout ones. Store in an airtight container up to 2 days.

Martha always has just the right recipe for the right occasion. This is definitely a cookie I will make again.

Take advantage of the super savings we can offer you on a subscription to her magazine at Amazon. Right now you will save $31.20. That makes the cost per magazine of only $2.33 each with Free Shipping. Your total cost $28.00.

Use our link: Martha Stewart Living

Decadent Hot Chocolate

Ingredients
3 cups milk
1 cup heavy cream
2 tablespoons Dutch-processed cocoa powder
1 tablespoon sugar
1/2 cup semisweet chocolate chips
1 teaspoon vanilla extract

Instructions
Bring the milk, cream, cocoa powder, and sugar to a boil in a medium saucepan. Turn off the heat, stir in the chocolate and the vanilla. Cover, let the chips melt for about 1 minute, then whisk smooth before serving.

To Make Ahead:
Hot chocolate can be refrigerated, covered tightly with plastic wrap, for up to 24 hours before serving. Reheat in the microwave or in a medium saucepan set over low heat.

This  recipe is from Cook’s Illustrated and I love it. It’s rich, creamy and has a silky smooth texture. Scatter the top of the hot chocolate with real cocoa bits to give it an additional punch.

 You can get a subscription to Cook’s Illustrated right now for $26.95 at Amazon. That’s a good deal and it makes a nice gift. Please use our affiliate link if you are interested in subscribing to Cook’s Illustrated.

Cook’s Illustrated

PRINTABLE VERSION OF RECIPE

Spice Cake

3/4 cup butter
1 cup brown sugar
1 egg
1/2 cup raisins
1/4 teaspoon salt
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon cinnamon
2 cups all-purpose flour
1/2 teaspoon baking soda
1 cup buttermilk
2 teaspoons baking powder

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Preheat oven to 375°F. 

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Cream together the butter, brown sugar and egg until light and fluffy. Stir in the raisins, salt and spices. Mix well. Add half the flour. Blend in the baking soda and milk. Stir in the remaining flour and baking powder. 

For layer cake: Pour batter into two greased and floured 9-inch cake pans. Bake at 375°F for 25 to 30 minutes or until top springs back when touched, or test with cake tester. Allow to cool for 10 minutes, then invert onto wire racks to finish cooling before frosting. 

9 x 13 pan:  Pour into greased and floured 9×13-inch pan. Bake at 350°F for 40 to 45 minutes or until top springs back when touched, or test with cake tester. Frost in pan.  

Individual Heart Shape Pans: Pour batter into greased and floured pans.  Bake at 370°F for 25 to 30 minutes or until top springs back when touched, or allow to cool for 10 minutes, then invert onto wire racks to finish cooling before frosting.

PRINTABLE VERSION OF RECIPE

Happy Holidays

We hope that everyone’s Christmas left good memories for you and your families.  In hopes that you have picked up a favorite recipe or two, here’s a recipe card for you to print out and write in your recipes.  You will need Adobe Reader to open file.

Click on card for PDF file

Pumpkins

I’m such a pumpkin head.

My apologies, no apple recipes. It just didn’t work out. Vicky

Lets work on some pumpkin recipes. Starting out with some creamy, rich, pumpkin soup. I haven’t found the right recipe to post, but I am putting out some requests. We are looking for tried and true real ones.

 If you have one and want to submit it, please email it to:  pumpkinsoup@in-our-kitchen.com