Recipes for all

So yesterday I asked for ideas about what kind of recipes you would like to have,  I have a couple so we will get right to it.Today we will do Cookies and Crackers, I hope you enjoy them.

White-Chocolate Cherry Shortbread

Ingredients

• ½ cup maraschino cherries, drained and finely chopped
• 2 ½  cups all-purpose flour
• ½ cup sugar
• 1 cup cold butter
• 12 ounces white chocolate baking squares finely chopped
• ½ teaspoon almond extract
• 2 teaspoons cocoa butter
• White nonpareils and/or red edible glitter (optional)

Directions

1. Preheat oven to 325 degrees F. Spread cherries on paper towels to drain well.

2. In a large bowl, combine flour and sugar. Using a pastry blender or two forks, cut in the butter until mixture resembles fine crumbs. Stir in drained cherries and 4 ounces (2/3 cup) of the chopped chocolate. Stir in almond extract. Knead mixture until it forms a smooth ball.

3. Shape dough into 3/4-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Using the bottom of a drinking glass dipped in sugar, flatten balls to 1-1/2-inch rounds.

4. Bake in preheated oven for 10 to 12 minutes or until centers are set. Cool for 1 minute on cookie sheet. Transfer cookies to a wire rack and let cool.

5. In a small saucepan, combine remaining 8 ounces white chocolate and the cocoa butter. Cook and stir over low heat until melted. Dip half of each cookie into chocolate, allowing excess to drip off. If desired, roll dipped edge in nonpareils and/or edible glitter. Place cookies on waxed paper until chocolate is set. Makes about 60.

I decided that I would give a recipe for Rice crackers, for my friends who are trying to stay away from gluten, flours and sugars. 

Parmesan Sun-Dried Tomato Rice Crackers

Ingredients

• 12 oz.     Rice Flour
• 6 oz.       Unsalted butter, cold and diced
• 8 oz.       Parmesan cheese, grated
• 3 oz.       Sun-Dried Tomatoes, finely chopped
• 3 Tbsp.   Fresh Basil, finely chopped
• 2 Tbsp.   Fresh Oregano, finely chopped
• 1 ½ tsp.  Salt
• 1 Tbsp.   Garlic Powder
• 2 fl. oz.   Balsamic Vinegar                

Directions

1.      Preheat oven to 375 degrees F.

2.      In the bowl of a mixer fitted with the paddle attachment, combine the flour, butter, cheese, tomatoes, basil, oregano, salt, and garlic powder. Mix on low until the butter is pea sized.

3.      Add the vinegar and mix until a soft dough is formed. Wrap the dough and chill for at least 1 hour until firm.

4.      On a lightly floured surface, roll the dough to about 1/8 inch thick. Cut into 1 inch squares and put on paper lined sheet pans.

5.      Bake at 375° until light golden brown approximately 12 to 14 minutes.