Jeweled Cookies Food

JEWEL COOKIES

Steps:

• Cream butter, brown sugar, egg yolk, and vanilla.
• Stir in flour.
• Refrigerate 30 minutes.
• Preheat oven 375 degrees.
• Roll dough into 1-inch balls and dip in egg white.
• Roll in nuts.
• (Cookie dough ball, not you!).
• With floured thimble or thumb, press center of each cookie.
• Bake 10- 12 minutes, or until delicate golden brown.
• Cool on rack.
• Place 1/2 teaspoon jelly in center.

CHRISTMAS JEWEL COOKIES

Steps:

• Set butter aside in a large bowl to soften.
• In another bowl mix together flour, baking soda, salt and nutmeg.
• Set aside enough cherry halves so that there is enough to top each cookie with one.
• Add remaining fruit and walnuts to a third bowl. Add 1/2 cup of the flour mixture to the fruit and stir until it is coated with flour and mixed well. (This helps separate the fruit and keep it from sticking together.).
• After butter has softened, beat butter, sugar and eggs until creamy. Mix in buttermilk and vanilla.
• Add half of flour mixture and mix well. Add remaining flour and mix.
• Note: At this point, make sure everything is mixed well because the mixture will be very stiff and hard to stir after adding the fruit.
• Stir in half of the fruit mixture into the cookie dough. Add remaining fruit and mix.
• Refrigerate dough for an hour or more (may be refrigerated overnight).
• Preheat oven to 350.
• Drop dough by rounded teaspoonfuls on non-stick or lightly greased cookie sheet. Top each cookie with one reserved cherry half.
• Bake 12-15 minutes, until almost no imprint remains when touched lightly with finger.
• Remove and cool.

JEWELED DIVINITY

Steps:

• Butter a straight-sided 8-inch square cake pan and set aside. Line with a single sheet of parchment paper.
• Attach a candy thermometer to the side of a saucepan. Add the sugar, corn syrup and 1/4 cup water to the pan and bring to boil, stirring until the sugar has just dissolved. Continue to cook until the syrup reaches 255 to 260 degrees F on the candy thermometer.
• Meanwhile, in the bowl of an electric mixer fitted with a whisk attachment, beat the egg whites until stiff peaks form.
• When the syrup reaches temperature, slowly (and carefully) drizzle it into the egg whites with the mixer on high. Once the syrup is fully added, pour in the vanilla and continue to beat until the mixture is no longer glossy and holds its shape, 7 to 8 minutes.
• Remove the bowl from the stand mixer and, moving quickly, fold 1 cup of the gummy candies into the mixing bowl using a wooden spoon. Transfer the mix to the prepared pan and do your best to spread into an even layer--it will be very sticky. Sprinkle the remaining candies over the top, lightly pressing them in to ensure they stay.
• Allow the divinity to cool completely, about 1 hour. Cut into 1 1/2-inch squares and store in an airtight container.

JEWEL BOX COOKIES

Steps:

• COMBINE flour and sugar in large bowl. Cut in butter with pastry blender or two knives until coarse crumbs form. Add beaten egg yolk and vanilla. Mix until dough holds together.
• SHAPE into small balls using half teaspoonfuls. Place 1 inch apart on cookie sheet. Make small indentation in center of each cookie. Chill 20 minutes.
• HEAT oven to 350°F Fill each cookie with scant 1/4 teaspoon jam, jelly or preserves. Bake 11 to 13 minutes or until just golden around the edges.
• For added sparkle, unbaked cookies may be rolled in coarse bakery sugar crystals before being placed on cookie sheet to chill.

JEWEL HEART COOKIES

Steps:

• In a large bowl, whisk together flour and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat 1 cup granulated sugar with butter until pale and fluffy, about 3 minutes. Add egg and vanilla; mix until well combined. With mixer on low, slowly add flour mixture; mix until a dough forms. Turn dough out onto work surface and divide into quarters. Form each quarter into a 5-inch disk. Wrap each disk with plastic wrap and transfer to refrigerator. Let chill until firm, about 2 hours.
• Meanwhile, place lychees in the bowl of a food processor; process until very smooth. Transfer to a medium saucepan along with raspberry jam and prosecco. Cook, stirring occasionally, over medium-high heat until jam mixture has reduced and thickened, about 20 minutes. Remove from heat and let cool. Transfer cooled jam mixture to a disposable pastry bag fitted with a medium petal decorating tip (such as a Wilton No. 104).
• Line 2 baking sheets with nonstick baking mats and set aside. Place a piece of parchment paper over the heart-shaped template and trace; cut out heart shape. On a lightly floured work surface, roll out one piece of dough to 1/4-inch thick. Using a 5-inch heart-shaped cookie cutter, cut out 2 heart shapes; transfer to prepared baking sheet.
• Place parchment paper template over one of the cut out hearts and, using the sides of a metal ruler or the back of a knife, score lines to divide the heart into 7 sections (see template). Using an offset spatula, gently press down on the sections of the heart cookie that are to be filled with jam (see template). Repeat process with remaining pieces of dough. Outline indented areas with jam mixture. Draw several zigzags across entire surface of the outlined area. If necessary, use a toothpick to spread evenly to cover area. Transfer cookies to refrigerator and chill for 30 minutes.
• Preheat oven to 350 degrees. Transfer cookies to oven and bake until edges are golden brown, 10 to 11 minutes. Transfer to a wire rack and let cool completely.
• Divide royal icing evenly between two bowls. Using a toothpick, add two drops pink-rose gel coloring to one bowl of icing; stir until well combined. If icing is not pink enough, add a few more drops of food coloring until you have created a light-pink color. In the remaining bowl of icing, add 3 or 4 drops of pink-rose gel food coloring using a toothpick; stir until well combined. Using a toothpick, add 1 drop of sky-blue gel food coloring; stir until well combined. Keep adding drops of blue food coloring until icing is a raspberry color. Transfer each bowl of icing to a disposable pastry bag fitted with a round tip (such as Wilton No. 3).
• Cut out pieces of parchment paper about the same size and shape as the jam-filled areas of the cookie; spray each piece with nonstick vegetable cooking spray and cover jam areas. Using the light-pink royal icing, outline the pink areas of the cookie (see template). Draw several zigzags across entire surface of the outlined area. If necessary, use a toothpick to spread evenly. Sprinkle with pink pastel sanding sugar to cover.
• Using the raspberry royal icing, outline the raspberry areas of the cookie (see template). Draw several zigzags across entire surface of the outlined area. If necessary, use a toothpick to spread evenly. Sprinkle with raspberry sanding sugar to cover. Peel parchment off jam-filled areas and let cookies dry completely.

JEWELED COCONUT DROPS

Steps:

• Cream butter, cream cheese and sugar until light and fluffy. Beat in egg yolk, orange juice and almond extract. In a separate bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Stir in 3 cups coconut. Refrigerate until easy to handle, about 30 minutes., Preheat oven to 350°. Shape rounded tablespoons of dough into balls; roll in remaining coconut. Place 2 in. apart on ungreased baking sheets. Press a deep indentation in the center of each with the end of a wooden spoon handle. Bake until edges are light brown, 8-10 minutes. Cool 1 minute. Using the wooden spoon, enlarge any indentations that may have narrowed or closed. Remove cookies from pans to wire racks. Fill with preserves; cool completely.

JEWELED THUMBPRINTS

Steps:

• In a large bowl, beat butter and confectioners' sugar until blended. Beat in egg yolk and extract. Gradually beat in flour. Refrigerate, covered, at least 2 hours or until firm., Preheat oven to 350°. Shape into 3/4-in. balls. Place 1 in. apart on greased baking sheets. Press a deep indentation in center of each with your thumb., Bake 12-14 minutes or until edges are light brown. Remove from pans to wire racks. Fill each with 1/4 teaspoon preserves; cool completely. Freeze option: Freeze unfilled cookies, layered between waxed paper, in freezer containers. To use, thaw in covered containers and fill with preserves.

JEWELED LACE COOKIES

Steps:

• Position racks in the upper and lower thirds of the oven and preheat to 325°F Grease 2 cookie sheets. In a medium saucepan, stir together the brown sugar, corn syrup and butter over medium heat until smooth and bubbling, about 4 minutes. Remove from the heat. In a bowl, whisk together the oats, flour and salt. Stir into the pot, then stir in the cranberries and pistachios.
• Drop rounded teaspoons of the mixture about 3 inches apart onto the prepared cookie sheets. Bake until bubbly and a shade darker, 9 to 10 minutes. Let cool for 1 minute before quickly transferring each cookie to a rack using a thin metal spatula. Let cool completely.
• TIP : having a hard time removing your cookies? Pop the pan back in the oven for a minute to soften them.