FRENCH MACAROONS
Fantabulous colored, bite-sized macaroons. Divide batter into thirds and color one-third pink and flavor with raspberry flavoring; color one-third yellow and flavor with lemon flavoring; color one-third pale blue and flavor with vanilla. Fill and make sandwich cookies with filling of choice, like peach jam or strawberry preserves.
Provided by crazymary98
Categories World Cuisine Recipes European French
Time 1h35m
Yield 24
Number Of Ingredients 5
Steps:
- Preheat oven to 320 degrees F (160 degrees C). Line baking sheets with parchment paper or a silicon mat.
- Whisk egg whites in a clean metal mixing bowl until thick, about 5 minutes; whisk the superfine sugar into the egg whites until thick, glossy, and the mixture holds stiff peaks, 5 to 8 more minutes. Place a sieve over the bowl containing egg whites and sieve both amounts of almond meal and confectioners' sugar into the egg white mixture. Gently fold the almond meal and confectioners' sugar into the egg whites, retaining as much air as possible.
- Separate the meringue into separate bowls to flavor and color, if desired. Spoon the meringue into a piping bag fitted with a 3/8-inch tip. Pipe 1-inch disks of meringue onto the prepared baking sheets, leaving about 2 inches between cookies.
- Let the cookies stand at room temperature for about 15 minutes to form a thin skin. Pick up the baking sheets and let drop from several inches above the work surface to adhere cookies to the baking sheets.
- Bake in the preheated oven until tops are dry, about 15 minutes; let cool completely on the baking sheets before peeling off the parchment paper.
Nutrition Facts : Calories 61 calories, Carbohydrate 11.4 g, Fat 0.9 g, Protein 2.3 g, SaturatedFat 0.1 g, Sodium 7.4 mg, Sugar 9.9 g
RAINBOW BUTTER COOKIES
Our family can't get through the holidays without these fun, colorful cookies. They come out of my oven by the dozens! -Lanette Tate, Sandy, Utah
Provided by Taste of Home
Categories Desserts
Time 40m
Yield about 3 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream butter and sugars until light and fluffy. Add egg and vanilla. Combine the flour, baking powder, salt and baking soda; gradually add to creamed mixture and mix well. , Divide dough into three portions; tint each a different color. Roll each portion of dough on waxed paper into a 9x5-in. rectangle. Freeze for 10 minutes. , Cut each rectangle in half lengthwise. Lightly brush top of one rectangle with milk. Top with another colored dough. Remove waxed paper; brush top with milk. Repeat with remaining dough, alternating colors to make six layers. Press together lightly. Wrap with plastic wrap. Refrigerate for several hours or overnight. , Unwrap dough; cut into 1/4-in. slices. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes. Cool for 1-2 minutes before removing from pans to wire racks to cool completely.
Nutrition Facts : Calories 109 calories, Fat 5g fat (3g saturated fat), Cholesterol 22mg cholesterol, Sodium 117mg sodium, Carbohydrate 15g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
COLORFUL COOKIES
When I saw this recipe in a Betty Crocker cookbook I was somewhat skeptical, but when I found a box of orange jello in my cupboard (I usually don't buy it and couldn't remember what I had it for) I decided to give it a try,. I was quite surprised and pleased with the results. I decided to top them and make orange coconut cookies, and not only did they taste nice and buttery (I used butter), the icing and coconut made them look quite pretty and very festive for the holidays. You can use any flavor jello you like (the reason I guess they are called "colorful") and any topping -- coconut, sprinkles, chiopped nuts, candied cherries, colored sugar -- the sky's the limit. I made them with orange jello, and dipped them right after icing into coconut.
Provided by Catwhispers
Categories Dessert
Time 32m
Yield 42 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350.
- Remove 1 tablespoon of the gelatin powder and set aside to use for the icing later on.
- Put the remainder of the gelatin powder in a large bowl with the butter and powdered sugar. Cream well.
- Combine the flour with the salt and add to the butter mixture; mix well.
- Shape the dough into 3/4 inch to 1 inch balls and place 2 inches apart on an ungreased cookie sheet.
- Bake for 8 to 12 minutes, depending on the size of the cookies, until the edges just begin to slightly brown.
- Remove from the oven, let sit on the cookie sheet for a minute or so, then remove cookies to a rack to cool completely.
- Prepare the icing by dissolving the reserved 1 tablespoon of gelatin powder in the 3 tablespoons of hot water in a bowl. Let sit for 5 minutes, then add the vanilla and stir in the 2 cups powdered sugar until smooth.
- Dip the tops of the cookies into the icing, then either dip in the topping of your choice or place back on the rack and sprinkle with your topping and let dry completely.
Nutrition Facts : Calories 97.3, Fat 4.5, SaturatedFat 2.8, Cholesterol 11.6, Sodium 53.1, Carbohydrate 13.7, Fiber 0.2, Sugar 8.4, Protein 0.9
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