Gold-dusted Cookies N Cream Dessert - Sl 11/94 Recipe
Yield: 12 servingsRecipe by luhu.jp
Ingredients:
1/2 gallon: Vanilla ice cream,
1/2 tsp: Edible gold-leaf powder,
8 ounce: Chocolate-flavored candy,
12 each: , Sugar Cookies (see below)
-coating, melted
12 each: , Chocolate-Gingerbread
1/2 cup: , Finely chopped Sugar-and-
-Cookies, see below
-Spice Pecans, see below
SUGAR COOKIES
1 package: , (20-oz) refrigerated
All purpose flour,
-sliceable sugar cookie,
Garnish: Edible gold-leaf,
-dough,
-powder,
SUGAR AND SPICE PECANS
3/4 cup: Sugar,
1/4 tsp: Ground cloves,
1 tsp: Ground cinnamon,
1 each: Egg white,
1/2 tsp: Salt,
2 1/2 tbsp: , Water
1/4 tsp: Ground nutmeg,
8 cup: Pecan halves,
1/4 tsp: Ground allspice,
3/4 tsp: Edible gold-leaf powder,
CHOCOLATE-GINGERBREAD
-Cookies,
1 tsp: Baking soda,
1/2 cup: Butter / margarine, softened
1 tsp: Ground cinnamon,
3/4 cup: Sugar,
1/2 tsp: Salt,
1 large: Egg,
1/2 tsp: Baking powder,
1/2 cup: Molasses,
Garnish: edible gold-leaf,
3 cup: All-purpose flour,
-powder,
2 tbsp: Cocoa,
Directions:
GOLD-DUSTED COOKIES n CREAM DESSERT:
Scoop ice cream into 12 balls. Place ice-cream balls in freezer
on a baking sheet until ready for use.
Place melted candy coating in a heavy-duty, zip-top plastic bag.
Snip a small hole in corner of bag; drizzle inside of 12 goblets to
decorate. Set aside in a cool, dry place. (Do not store glasses in
refrigerator.)
Place an ice-cream ball in each glass. Sprinkle evenly with
Sugar-and- Spice Pecans and gold-leaf powder; top with cookies.
Serve with additional cookies and pecans, if desired.
Yield: 12 servings.
SUGAR COOKIES:
Roll dough to 1/8-inch thickness on a lightly floured surface. Dip
star-shaped cookie cutter in flour; cut dough into desired sizes with
cutters; place on greased baking sheets.
Bake at 350F for 7 minutes or until lightly browned. Cool 1
minute, remove to wire racks to cool. Garnish, if desired.
Yield: about 5 dozen cookies.
SUGAR-AND-SPICE PECANS:
Combine first 8 ingredients in a large bowl; stir well. Add
pecans; stir until evenly coated. Spread in a lightly greased,
foil-lined 15" x 10" x 1" jellyroll pan.
Bake at 275F for 50 to 55 minutes, stirring occasionally.
Remove from pan, and cool on wax paper. Place in a heavy-duty
zip-top plastic bag; sprinkle with gold-leaf powder, shaking bag to
coat pecans. Store in airtight container. Yield: 8 cups.
NOTE: for the Gold-Dusted Cookies n Cream Dessert, crumble the
pecans and sprinkle over the top as seen above.
CHOCOLATE - GINGERBREAD COOKIES:
Beat butter at medium speed with an electric mixture until creamy;
gradually add sugar, beating well. Add egg and molasses, beating well.
Combine flour and next 5 ingredients. Gradually add to butter
mixture, beating until blended.
Divide dough in half; wrap each portion in plastic wrap, and
refrigerate 1 hour.
Roll each portion to 1/8-inch thickness on a lightly floured
surface. Cut into desired sizes with star-shaped cutters; place on
lightly greased baking sheets.
Bake at 350F for 5 to 7 minutes. Remove to wire racks to cool.
Garnish, if desired. Yield: about 5 dozen cookies.
November, 1994 "Southern Living" Typos by Jeff Pruett.
Submitted By JEFF PRUETT On 11-13-95
Source from luhu.jp
Scoop ice cream into 12 balls. Place ice-cream balls in freezer
on a baking sheet until ready for use.
Place melted candy coating in a heavy-duty, zip-top plastic bag.
Snip a small hole in corner of bag; drizzle inside of 12 goblets to
decorate. Set aside in a cool, dry place. (Do not store glasses in
refrigerator.)
Place an ice-cream ball in each glass. Sprinkle evenly with
Sugar-and- Spice Pecans and gold-leaf powder; top with cookies.
Serve with additional cookies and pecans, if desired.
Yield: 12 servings.
SUGAR COOKIES:
Roll dough to 1/8-inch thickness on a lightly floured surface. Dip
star-shaped cookie cutter in flour; cut dough into desired sizes with
cutters; place on greased baking sheets.
Bake at 350F for 7 minutes or until lightly browned. Cool 1
minute, remove to wire racks to cool. Garnish, if desired.
Yield: about 5 dozen cookies.
SUGAR-AND-SPICE PECANS:
Combine first 8 ingredients in a large bowl; stir well. Add
pecans; stir until evenly coated. Spread in a lightly greased,
foil-lined 15" x 10" x 1" jellyroll pan.
Bake at 275F for 50 to 55 minutes, stirring occasionally.
Remove from pan, and cool on wax paper. Place in a heavy-duty
zip-top plastic bag; sprinkle with gold-leaf powder, shaking bag to
coat pecans. Store in airtight container. Yield: 8 cups.
NOTE: for the Gold-Dusted Cookies n Cream Dessert, crumble the
pecans and sprinkle over the top as seen above.
CHOCOLATE - GINGERBREAD COOKIES:
Beat butter at medium speed with an electric mixture until creamy;
gradually add sugar, beating well. Add egg and molasses, beating well.
Combine flour and next 5 ingredients. Gradually add to butter
mixture, beating until blended.
Divide dough in half; wrap each portion in plastic wrap, and
refrigerate 1 hour.
Roll each portion to 1/8-inch thickness on a lightly floured
surface. Cut into desired sizes with star-shaped cutters; place on
lightly greased baking sheets.
Bake at 350F for 5 to 7 minutes. Remove to wire racks to cool.
Garnish, if desired. Yield: about 5 dozen cookies.
November, 1994 "Southern Living" Typos by Jeff Pruett.
Submitted By JEFF PRUETT On 11-13-95
Source from luhu.jp