We made it to December! Let’s celebrate with these Noel Cookies.
These cookies are a fun mixture of textures and flavors. Chopped nuts crust a soft cookie, everything complemented by a zing of jam.
I used good ol’ Smuckers strawberry preserves for this recipe and avoided large chunks of fruit. Really, use whatever jam you like!
I was a bit concerned about how these cookies would travel to my husband’s work. I didn’t want jam to get everywhere and make a sticky mess. I found, though, that the dabs of jam stayed put and that waxed paper between the stacked cookies kept everything from going sticky.
These cookies will keep for at least 3 days in sealed containers. They might last longer, but you’ll need to test your restraint to find out!
Recipe modified from Taste of Home Best Holiday Recipes 2008.
These jam-filled cookies look bright and cheery for holiday cookie plates! Recipe makes about 40 cookies.
Course: Dessert, Snack
Cuisine: American
Keyword: cookies, walnuts
Servings: 40cookies
Author: Beth Cato
Equipment
teaspoon scoop
parchment paper
Ingredients
1/4cupunsalted butter half stick
1/4cupshortening
3/4cupwhite sugar
1egg
1teaspoonvanilla extract
2 2/3cupall-purpose flour
1/2teaspoonsalt
1/4teaspoonbaking powder
1/4teaspoonbaking soda
1/2cupsour cream
3/4cupfinely-chopped nuts
1/3cupseedless fruit jam or preserves, avoid big chunks
Instructions
Preheat oven at 350-degrees. Line cookie sheet with parchment paper.
In a big bowl, cream together the butter, shortening, and sugar until light and fluffy. Beat in the egg and vanilla.
In another bowl, stir together the flour, salt, baking powder, baking soda. Gradually mix the dry ingredients into the butter mixture while also intermittently adding in the sour cream.
Use a teaspoon scoop to measure the dough. Roll into balls, then roll each ball in the chopped walnuts. Place cookies about 2 inches apart on cookie sheet. Use the end of a wooden spoon or another kitchen tool to create a deep indentation in the middle of each cookie. Add a dollop of jam to fill each well.
Bake for 10 to 12 minutes, until set. Let cool on cookies sheet for a few minutes, then move to rack. Store in a sealed container with waxed paper between the layers. Keeps for at least 3 days.
This Hard Maple Candy garnered the name “Canadian meth” at my husband’s work. By that nickname, I take it that they 1) liked it, and 2) kept eating it.
On a more personal note, this candy could also work as a shiv, because this stuff is like GLASS. Trust me when I say that if you decide to break this into pieces with your hands, you will get little cuts all over. Ow.
So maybe tap the candy gently with the butt of a butter knife or use a little mallet, whatever you have that will break the candy apart without harming your pan, counter, or you.
Once you survive that stage, though, wow will you have a lot of candy to enjoy. Definitely make this to share with a crowd, or you just might go into diabetic shock.
It’d be a delicious way to go, but seriously, I don’t recommend going at all. We’ve made it this far in 2020. Hold on a while longer.
This super-easy recipe makes a LOT of hard maple candy that is best sucked on, not chewed. Perfect for holiday gifts!
Course: Dessert
Cuisine: American, Canadian
Keyword: candy, maple, no bake
Author: Beth Cato
Equipment
15x10x1-inch pan (jelly roll pan)
candy thermometer
Ingredients
nonstick spray
3 1/2cupwhite sugar
1cuplight corn syrup
1cupwater
3Tablespoonsmaple flavor
Instructions
Heavily apply nonstick spray to the jelly roll pan.
In a large saucepan, stir together the sugar, corn syrup, and water. Start heating up. Set up candy thermometer and stir frequently as the heat rises to 300-degrees, which is hard-crack stage.
Remove pan from heat. Stir in maple flavoring. Immediately pour candy into the prepared pan. Cool completely, which won’t take long.
Carefully break into pieces. Note that this stuff is like candy glass, and if breaking with hands, it can and will cut the skin.
Pack into individual bags or tins for gift-giving, or stack it in a large sealed container with waxed paper between layers. Can keep for weeks.
Posted by Beth on Nov 24, 2020 in anthology:story, Blog | Comments Off on Out Today: Escape Pod: The Science Fiction Anthology
Today’s the release date for Escape Pod: The Science Fiction Anthology, a book that celebrates Escape Pod’s 15th anniversary with a range of diverse science fiction stories. I’m somehow mixed in there with a who’s-who of authors. Here’s the official description; buy the book wherever books are sold, in print and in ebook!
The fifteenth anniversary of the Hugo-nominated science fiction podcast Escape Pod, featuring new and exclusive stories from today’s bestselling writers.
Finalist for the 2020 Hugo Award for Best Semiprozine.
Celebrate the fifteenth anniversary of cutting-edge science fiction from the hit podcast, Escape Pod. Escape Pod has been bringing the finest short fiction to millions of ears all over the world, at the forefront of a new fiction revolution.
This anthology gathers together fifteen stories, including new and exclusive work from writers such as from Cory Doctorow, Ken Liu, Mary Robinette Kowal, T. Kingfisher and more. From editors Mur Laffterty and S.B. Divya comes the science fiction collection of the year, bringing together bestselling authors in celebration of the publishing phenomenon that is, Escape Pod.
English Toffee is a classic, timeless candy for a reason: IT IS DELICIOUS. With this recipe, you’ll have a whole bunch of candy made in as fast as 15 minutes!
Make this to feed a crowd or to assemble for gifts. The recipe makes a lot, and trust me, you don’t want to be home alone with this temptation.
There is nothing healthy about this candy. It is pure indulgence. It’s also a cheap indulgence–you’d pay a lot of money at the store to get this much candy of quality!
This classic candy is deliciously perfect for holiday gatherings and gift-giving! With a cooperative stove, the candy is made in as fast as 15 minutes, and just needs more time to set.
Course: Dessert
Cuisine: British
Keyword: almond, candy, chocolate, no bake
Author: Beth Cato
Equipment
10x15x1-inch jelly roll pan
candy thermometer
uneven spatula
Ingredients
nonstick spray
1cupunsalted butter 2 sticks
1 1/4cupwhite sugar
2Tablespoonswater
1/8teaspoonsalt
3/4cupsalmonds slivered or sliced, divided
1 1/2cupsmilk chocolate chips use medium-sized chips, not gigantic gourmet ones
Maldon sea salt or other fancy salt for top, optional
Instructions
Apply a generous amount of nonstick spray to a 10x15x1-inch jelly roll pan. Measure out the almonds and the chocolate and set them aside in separate dishes.
In a large saucepan on medium heat, melt the butter. Add the sugar, water, and salt, and continue to stir it as the sugar cooks and dissolves. Bring everything to a boil, then reduce temperature to simmer. Continue to stir frequently for the next 5 to 6 minutes as the mix darkens to the color of a brown paper bag; on a candy thermometer, it should be 300-degrees.
Remove pan from heat. Stir in 1/4 cup of the almonds (meaning there is still 1/2 cup reserved for later). Pour the toffee onto the prepared pan. Use a greased uneven spatula or tilt the pan to carefully spread the candy into an even layer.
Immediately sprinkle the chocolate chips all over the top. Let them sit for a minute or two to soften, then use an uneven spatula to spread the chocolate across the toffee. Promptly sprinkle the remaining almonds over the top. Add Maldon or other fancy flaky salt, if desired.
Cool to room temperature, then chill for a while to completely set. Use hands to break toffee into pieces. Some nuts and chocolate will fall off, but it’s all good.
Store between layers of waxed paper in sealed containers. Keeps for at least 2 weeks.