Mary's Cakes and Pasteries Cookie Platters
Ingredients: 1 lb. margarine, 1 cup sugar, and 5 and a half cups of all purpose flour
Directions: Cream margarine and sugar in large mixer with paddle attachment. Add flour all at once, mix until combined. DO NOT OVERMIX. Roll out and cut into desired shapes. Bake at 325 F until lightly browned around edges, about 18 minutes. Cool, glaze and decorate. Makes 2 dozen large or 3 dozen medium cookies.
Ingredients: 1 lb. butter, softened; 2 cups granulated sugar; 1 egg; 2 tsp. vanilla; 3 cups all purpose flour; 1 cup almond flour; 1 tsp. cinnamon; 1 tsp. salt; 1 lb. raspberry jam; 1/4 cup heavy cream; granulated sugar; confectioners sugar and sliced almonds as needed.
Directions: Place butter and sugar in bowl of electric mixer fitter with a paddle attachment, Cream until light and fluffy. Beat in egg and vanilla. In a separate bowl, mix dry ingredients together. Beat dry ingredients into butter mixture to blend thoroughly. Divide the dough into thirds. Wrap one-third in plastic wrap and refrigerate. Press remaining dough into the bottom of a 12" x 18" (half) sheet pan. Spread jam evenly onto dough in bottom of pan. On a lightly floured surface, roll out refrigerated dough about 1/8 inch thick. Cut into 1/2 inch strips to make lattice. Arrange on jam in a crisscross fashion, re-rolling dough as needed to make sufficient strips, and piecing strips as necessary. Brush heavy cream on the lattice pieces and sprinkle confectioners sugar over the dough. Bake at 350 degrees F for about 40 minutes until lightly browned. Dust with confectioners sugar and sprinkle with sliced almonds. Cool completely before cutting into 2-inch squares. Makes 48 squares.
Ingredients: 1 and 1/2 cup toasted pecans; 1 and 1/4 cup toasted white cake crumbs; 1/2 cup confectioners sugar; 2 Tablespoons cocoa powder; 2 Tablespoons light corn syrup; 1/4 cup rum and confectioners sugar as needed.
Directions: Mix everything in the food processor, starting with the nuts, and adding the remaining ingredients. Chill if necessary and then shape into 1 inch balls. Place the sifted confectioners sugar into a small bowl and roll the rum balls in the sugar. Store in an airtight container in the refrigerator. These are best if made several days in advance of serving to allows the flavors to mingle. Makes about 4 dozen.
Ingredients: Crumb layer; 12 ounce margarine; 1-1/2 cup brown sugar; 3 cups all purpose flour; Filling: 4 eggs; 2 cups brown sugar; 2 tsp vanilla; 1/2 cup all purpose flour; 2 tsp baking powder; 1 tsp salt; 2 cups coconut; 2 cups chopped pecans
For crust: Cut margarine into pieces. Add all ingredients to a large mixing bowl and mix with fork, pastry cutter or your hands until incorporated and the margarine is in pea sized pieces. Press all into a 12" or 18" half sheet pan. Do not line pan. Bake at 350 degrees F for 15 minutes or until set. Crust will be slightly soft. Remove from oven and cool 10 to 15 minutes before pouring filing over crust. Lower heat in oven to 325 degrees F.
For filling: Combine all ingredients in a large mixing bowl. Mix well to combine. Pour onto cooled crust and return to oven to continue baking about 20 minutes, or until done. Cool completely and cut into 1-1/4 inch squares. Makes about 60 squares.
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