1 cup each sifted powdered sugar and cornstarch
2 cups sifted all purpose flour
(note - do NOT skip the sifting - it really makes a lot of difference)
1 cup unsalted butter, softened (absolutely no substitutions)
1 small jar of maraschino cherries, quartered
Combine the dry ingredients, stir in the butter until a soft smooth dough forms.
To shape cookies, roll into 1" balls, place on ungreased sheets. Flatten with bottom of lightly floured glass. Place a cherry piece in the centre of each cookie.
OR:
Chill dough for about an hour. Roll out between sheets of lightly floured waxed paper to about 1/4 inch thickness (or less), and cut with floured cutter into desired shapes - try not to put more than one type on each sheet of cookies, so they will bake evenly. Decorate with cherries.
Bake about 20 min at 300 F. DO NOT LET COOKIES BROWN!!! They should remain a creamy colour.
Cool on wire racks. Makes about 4 dozen, depending on size.
1/3 cup sugar
1/2 teaspoon ground cinnamon
1 1/4 cups flour
1/2 cup cold butter, cut into pieces
1 large egg, separated, white lightly beaten
1/2 cup sliced unblanched almonds
Heat oven to 350F. Line a 13x9" baking dish with foil, allowing ends to extend above pan. Lightly spray with vegetable cooking spray.
Mix 2 tsp of the sugar with a pinch of the cinnamon; set aside.
Combine flour with remaining sugar and cinnamon; cut in butter until crumbly. Stir in egg yolk until evenly combined. Press evenly over bottom of prepared pan. Brush with egg white until thoroughly moistened (you won't need all the egg white). Sprinkle with almonds, then cinnamon sugar mix, pressing into the dough lightly.
Bkae 18 - 20 min, until lightly browned. Cool 10 min in pan on wire rack. Lift from pan by ends of foil onto cutting board. Cut into 2 1/4 x 1 inch bars. Remove from foil, cool completely on wire rack.
These bars are very delicate, so pack and handle carefully...I used paper muffin liners to serve them.
Cream Cheese Pastry:
8 ounces cream cheese, at room temperature
1 cup butter, at room temperature
1/2 teaspoon salt
1/2 cup sugar
2 cups flour
Filling:
2 Tablespoons butter, melted
1/2 cup chopped semisweet chocolate (or mini chips)
3/4 cup minced walnuts
1/4 cup sugar
1/8 teaspoon ground cinnamon
Beat cheese, butter and salt until light and fluffy. Beat in sugar. Stir in flour. Dough will be quite sticky.
Divide into 4 portions, shape each into a disk and wrap in plastic. Chill at least 3 hours, preferably overnight.
Combine chocolate and nuts; set aside.
Roll one portion of dough out on lightly floured surface to a 9 inch circle. Brush with 1/4 of the butter. Sprinkle evenly with 1/4 of the chocolate nut mixture, leaving a 2 inch circle in the middle. Sprinkle all with about 1 Tbsp of the cinnamon sugar.
Cut each circle into 16 wedges. Roll each up into crescent, starting at wide end and rolling toward point. Lightly press point to cookie to adhere. Sprinkle with additional sugar, if desired. Place on ungreased baking sheets and bake at 350F for about 20 min - until golden.
Repeat with remaining dough.
Makes 64 cookies
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