More Land O' Lakes Cookie Recipes
Source of Recipe
Pat T
More Land O' Lakes Cookie Recipes
Here are a couple more of the recipes from that Land O' Lakes "Holiday Cookies" book I got last week.
PRALINE TOPPED BROWN SUGAR SLICES
Cookie:
1 cup firmly packed brown sugar
1 cup butter, softened
1 egg
2 Tblsp. Half & Half
1-1/2 tsp. vanilla
3 cups all-purpose flour
1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
2/3 cup finely chopped pecans
Topping:
1 cup firmly packed brown sugar
1/4 cup butter
1/4 cup Half & Half
1-1/4 cups powdered sugar
1/2 cup finely chopped pecans, toasted
Combine 1 cup brown sugar and 1 cup butter in a large bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg, 2 Tblsp. half and half, and vanilla; continue beating until well mixed. Reduce speed to low; add flour, baking powder, baking soda, and salt. Beat until well mixed. Stir in 2/3 cup chopped pecans by hand.
Divide dough in half; shape each half into 8-1/2 inch long log. Wrap each in plastic wrap. Refrigerate until firm (1 to 2 hrs.).
Heat oven to 375° F. Cut logs into 1/4-inch slices with sharp knife. Place 1 inch apart onto ungreased cookie sheets. Bake for 7 to 9 minutes or until edges are lightly browned. Remove from cookie sheets. Cool completely.
Meanwhile, combine 1 cup browns sugar, 1/4 cup butter, and 1/4 cup half and half in 3-quart saucepan. Cook over medium-high heat, stirring occasionally, until mixture comes to a full boil (3 to 4 minutes). Reduce heat to medium-low. Cook, without stirring, for 1 minute. Remove from heat; stir in powdered sugar and 1/2 cup toasted pecans. Let stand until desired spreading consistency (1 to 2 minutes). Quickly spread topping over cooled cookies.
Hint: If the topping hardens too quickly, stir in a few drops of hot water.
Recipe courtesy of Land O’ Lakes.
GERMAN CHOCOLATE SANDWICH COOKIES
Filling:
2/3 cup sugar
1/4 cup butter
1 (5 oz.) can evaporated milk
1 egg, slightly beaten
1-1/3 cups sweetened flaked coconut
3/4 cup finely chopped pecans
Cookie:
1-1/2 cups sugar
3/4 cup butter, softened
1/4 cup milk
2 eggs
1-1/2 tsp. vanilla
1-3/4 cups all-purpose flour
3/4 cup unsweetened cocoa
1 tsp. baking soda
Combine all filling ingredients except coconut and pecans in a 2-qt. saucepan. Cook over medium heat, stirring occasionally, until mixture comes to a boil and thickens (8 to 10 minutes). Stir in coconut and pecans. Cover; refrigerate at least 1 hour.
Heat oven to 350° F. Combine 1-1/2 cups sugar and 3/4 cup butter in a large bowl. Beat at medium speed, scraping bowl often, until creamy. Add milk, eggs, and vanilla; continue beating until well mixed. Reduce speed to low; add flour, cocoa and baking soda. Beat until well mixed.
Drop dough by rounded teaspoonfuls, 2 inches apart, onto ungreased cookie sheets. Bake for 9 to 11 minutes or until top springs back lightly when touched. Cool completely.
Spread 1 level tablespoonful filling on flat-side of 1 cookie; top with second cookie, flat-side down. Squeeze together gently. Repeat with remaining cookies.
Cookies and filling may be made ahead of time and assembled just before serving.
Recipe courtesy of Land O’ Lakes.
ENGLISH LEMON SHORTBREAD STRIPS
Shortbread:
1 cup butter, softened
1/2 cup sugar
2 Tblsp. lemon juice
2 tsp. finely grated lemon zest
2-1/4 cups all-purpose flour
Glaze:
1/2 cup powdered sugar
1 Tblsp. butter, softened
1 Tblsp. lemon juice
1 Tblsp. finely grated lemon zest
Heat oven to 350° F. Combine all shortbread ingredients except flour in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour. Beat until mixture resembles coarse crumbs.
Press dough evenly into lightly greased 8-inch square baking pan. Bake for 35 to 40 minutes or until light golden brown. Cool completely.
Combine all glaze ingredients except lemon zest in small bowl with wire whisk until smooth.
Spread thin layer of glaze over cooled shortbread; sprinkle with 1 Tblsp. lemon zest. Let stand 30 minutes to set. Cut into strips.
Recipe courtesy of Land O’ Lakes.
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PRALINE TOPPED BROWN SUGAR SLICES
Cookie:
1 cup firmly packed brown sugar
1 cup butter, softened
1 egg
2 Tblsp. Half & Half
1-1/2 tsp. vanilla
3 cups all-purpose flour
1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
2/3 cup finely chopped pecans
Topping:
1 cup firmly packed brown sugar
1/4 cup butter
1/4 cup Half & Half
1-1/4 cups powdered sugar
1/2 cup finely chopped pecans, toasted
Combine 1 cup brown sugar and 1 cup butter in a large bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg, 2 Tblsp. half and half, and vanilla; continue beating until well mixed. Reduce speed to low; add flour, baking powder, baking soda, and salt. Beat until well mixed. Stir in 2/3 cup chopped pecans by hand.
Divide dough in half; shape each half into 8-1/2 inch long log. Wrap each in plastic wrap. Refrigerate until firm (1 to 2 hrs.).
Heat oven to 375° F. Cut logs into 1/4-inch slices with sharp knife. Place 1 inch apart onto ungreased cookie sheets. Bake for 7 to 9 minutes or until edges are lightly browned. Remove from cookie sheets. Cool completely.Meanwhile, combine 1 cup browns sugar, 1/4 cup butter, and 1/4 cup half and half in 3-quart saucepan. Cook over medium-high heat, stirring occasionally, until mixture comes to a full boil (3 to 4 minutes). Reduce heat to medium-low. Cook, without stirring, for 1 minute. Remove from heat; stir in powdered sugar and 1/2 cup toasted pecans. Let stand until desired spreading consistency (1 to 2 minutes). Quickly spread topping over cooled cookies.
Hint: If the topping hardens too quickly, stir in a few drops of hot water.
Recipe courtesy of Land O’ Lakes.
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