PEANUT CROQUETTES
Makes about 2 1/2 dozen cookies.
Note: From Mary Kay Morris of Cokato, Minn. "When I think of Christmas, and cookies, one cookie in particular comes to mind," wrote Morris. "They're not actually a cookie, more like a bar I guess, but to me they say 'Christmas.' For over 45 years, we've had these wonderful treats for Christmas. My mom originally tasted them at a bridal shower, and later found the recipe in an old church cookbook. I can picture my mom sitting at the kitchen table making these yummy treats. I remember grinding the peanuts in our small hand-cranked nut grinder. When she was finished, she'd pop 'em in the freezer until Christmas Eve. Personally, they are the best right out of the freezer . . . probably because that's how I'd eat them when I'd sneak one on the way out to the barn to do chores. The years have passed and now I sit at the kitchen table and make Peanut Croquettes for Christmas. Our family loves them, as do my in-laws, and grandkids. I make a few extra, so that after Christmas, my mom and dad can sneak a few from the freezer." Our note: We preferred them straight out the freezer too.
For bars:
• Butter for pan
• 2 tsp. baking powder
• 2 c. flour
• 1 c. sugar
• 2 eggs
• 1 tbsp. melted butter
• 1 tsp. vanilla extract
• 1/2 c. milk
For frosting:
• 1/2 c. (1 stick) butter, at room temperature
• 2 1/3 c. powdered sugar
• 4 tbsp. milk, plus extra if needed
• 16 oz. salted peanuts, chopped
Directions
To prepare bars: Preheat oven to 350 degrees. Butter bottom and sides of an 8-by-8-inch baking pan. In a medium bowl, whisk together baking powder and flour and reserve. In a bowl of an electric mixer on medium-high speed, beat sugar, eggs and melted butter until light and fluffy, about 2 minutes. Add vanilla extract and mix until thoroughly combined. Reduce speed to low and add flour mixture in thirds, alternating with milk and beginning and ending with flour, mixing until combined. Transfer dough to prepared pan and bake 30 minutes. Remove from oven and transfer pan to a wire rack to cool completely.
To prepare frosting: In a bowl of an electric mixer on medium-high speed, beat butter until creamy, about 30 seconds. Reduce speed to low, add powdered sugar and milk and mix until creamy.
To assemble croquettes: Cut bars into small squares, about 30 to a pan. Frost croquettes on all sides (if frosting gets too dry, stir in milk, a few drops at a time) and roll frosted squares in chopped peanuts. Transfer to wax paper until frosting sets.
LEMON CURD COILS
Makes about 1 dozen cookies.
Note: From Kristi Jacobson of Blaine, who noted that while this original recipe isn't a holiday tradition -- yet -- it's "sure to become one soon," she wrote. "My husband said that [they] taste just like lemon bars, but without the mess." Our note: We agree. We had one caveat: "It looks more like an Easter cookie than a Christmas cookie," observed one of our judges, and the bright yellow curd against the pale and delicate white cookie is very spring-like. It's also delicious.
For cookies:
• 1/2 c. unsalted butter, at room temperature
• 1/4 c. sugar
• 2 tbsp. beaten egg, plus extra if needed
• 1 tsp. lemon juice, plus extra if needed
• 1 c. flour
• 1/4 tsp. salt
For lemon curd:
• 1 egg
• 1/4 c. sugar
• 1/4 melted unsalted butter
• 8 tsp. freshly squeezed lemon juice
• 1/2 tsp. freshly grated lemon zest
• Pinch of salt
Directions
To prepare cookies: Preheat oven to 400 degrees and line baking sheets with parchment paper. In a bowl of an electric mixer on medium-high speed, beat butter and sugar until light and fluffy, about 2 minutes. Add egg and lemon juice and mix until thoroughly combined. Reduce speed to low, add flour and salt and mix until incorporated (if dough is too stiff to pipe, add an additional 1/4 teaspoon lemon juice or beaten egg). Transfer dough to a pastry bag fitted with a #21 round tip. On prepared baking sheets, press dough into a 1-inch wide coil, building up two layers of dough. Repeat with remaining dough, placing cookies 2 inches apart. Bake until cookies are set but not browned, 6 to 8 minutes. Remove from oven and quickly make indentations in centers of cookies with the end of a wooden spoon. Cool cookies on baking sheets for 2 minutes, then transfer cookies to a wire rack to cool completely.
To prepare lemon curd: In a double boiler over gently simmering water, combine egg and sugar, whisking continually. Add butter, lemon juice, lemon zest and salt and continue whisking until curd is thickened and has reached 160 degrees. Remove from heat. Using a small spoon, fill centers of cookies with lemon curd. Cover and refrigerate up to 1 week.
CRANBERRY LEMON SANDWICH COOKIES
Makes about 6 dozen.
Note: This recipe must be prepared in advance. From RoxAnn Mannuzza of Apple Valley. "I was introduced to these cookies when I started working at Children's Hospital and Clinics Home Care and my co-workers brought in their Christmas cookie trays," she wrote. "I fell in love with these deliciously tangy delights. I have never seen them, or the recipe, anywhere else. I look forward to them every year." Our note: We like them too, and we thought they were even better straight up, without the icing.
For cookies:
• 4 c. flour
• 1 tsp. cream of tartar
• 1/2 tsp. salt
• 1 c. granulated sugar, plus extra for pressing dough
• 1 c. powdered sugar
• 1 c. (2 sticks) butter, at room temperature, plus extra for pressing dough
• 1 c. shortening
• 2 eggs
• 2 tsp. vanilla extract
• 1 tsp. freshly grated lemon zest
• 3/4 c. dried cranberries, chopped
For filling:
• 2 3/4 c. powdered sugar
• 2/3 c. butter, at room temperature
• 4 to 6 tbsp. heavy cream
• 11/4 tsp. freshly grated lemon zest
Directions
To prepare cookies: In a large bowl, whisk together flour, cream of tartar and salt and reserve. In a bowl of an electric mixer on medium-high speed, beat granulated sugar, powdered sugar, butter and shortening until light and fluffy, about 2 minutes. Add eggs, 1 at a time, mixing well after each addition. Add vanilla extract and mix until thoroughly combined. Reduce speed to low, add flour mixture and lemon zest and mix until soft dough forms. Stir in dried cranberries, cover and refrigerate at least 2 hours or overnight.
When ready to bake, preheat oven to 350 degrees and line baking sheets with parchment paper. Shape dough into 1/2-inch balls and place 2 inches apart on prepared baking sheets. Spread a little butter on the bottom of a flat drinking glass, press the glass into granulated sugar and slightly flatten dough balls with bottom of prepared glass, re-sugaring glass with each cookie. Bake until edges are slightly brown, 10 to 13 minutes. Remove from oven, cool on baking sheets for 2 minutes and transfer cookies to a wire rack to cool completely.
To prepare filling: In a bowl of an electric mixer on low speed, combine powdered sugar, butter, cream and lemon zest and mix until smooth.
To assemble cookies: Spread a generous dollop of filling on the flat side of one cookie. Place the flat side of a second cookie against filling, making a sandwich. Press gently just until filling is at edge of cookies. Repeat with remaining cookies.
