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7/ TheBucknerClarion.com December 18, 2014 Holiday Recipes Fun, Family Recipes in Time for Christmas Total time: 1 hr 20 min Prep: 10 min Cook: 1 hr 10 min Yield: 4 cups nuts Ingredients 1 large egg white 2 cups unsalted pecan halves 2 cups unsalted roasted cashews 1/2 cup sugar 1 tablespoon ground cumin 3/4 teaspoon cayenne pepper 1 teaspoon ground cinnamon Kosher salt Directions Preheat the oven to 250 degrees F. Beat the egg white with 1 tablespoon of water in a large bowl until foamy. Add the nuts, sugar, cumin, cayenne, cinnamon and 1/2 teaspoon salt and mix well. Spread the mixture on a parchment-lined baking sheet. Using plastic wrap, shape the dough into one log 10 inches long and about 2 inches in diameter. Chill until firm, about 2 hours. Preheat the oven to 350 degrees F and line two baking sheets with parchment. Bake the cookies: Unwrap and use a sharp knife to cut the logs into 1/4-inch-thick slices. Arrange the cookies 1 inch apart on the prepared baking sheets. In every other cookie, cut a hole about 1 inch in diameter with a small round cutter. Bake the cookies until light golden in color, 12 to 14 minutes. Set aside to cool. Make the icing: Combine the confectioners sugar and butter in the bowl of the mixer fitted with the paddle attachment. Beat until smooth, 2 to 3 minutes. Add the cream and rum and mix until blended. Make the dusting sugar: In a small bowl, combine the granulated sugar, nutmeg, cayenne and lemon and orange zests. Set aside. Assemble the cookies: After the cookies have cooled, put the icing on the cookies without holes (about 1 teaspoon per cookie) and top each with a cookie with a hole to make sandwiches. Don't press down. Place the tops on gently so the icing doesn't leak out of the sides. Make the caramel: Heat the granulated sugar in a small skillet over medium heat, stirring occasionally, until all of the sugar melts. Once melted, do not stir but swirl the pan until the sugar is amber, about 6 minutes. Drizzle each cookie with the caramel and top with the dusting sugar. Recipe courtesy of Alex Guarnaschelli-FoodNetwork.com Bake until the nuts are mostly dry but still slightly sticky, about 40 minutes. Remove the nuts from the oven and stir. Reduce the temperature to 200 degrees F. Return the nuts to the oven and bake until crisp, about 30 more minutes. Stir to loosen the nuts from the baking sheet; cool completely on the sheet. Recipe courtesy of Joe and Jill Biden for Food Network Magazine Read more at: http://www.foodnetwork.com/re cipes/sweet-and-spicy-pecans- recipe.html?oc=linkback Total Time: 2 hr 40 min Prep: 20 min Inactive: 2 hr Cook: 20 min Yield: about 20 sandwich cookies Ingredients Cookies: 2 1/4 cups all-purpose flour 1/2 teaspoon ground ginger 1/2 teaspoon freshly grated nutmeg 1/4 teaspoon ground allspice 1/4 teaspoon ground cinnamon 1/4 teaspoon kosher salt 2 sticks (16 tablespoons) unsalted butter, softened 1/2 cup granulated sugar 3 large egg yolks 1 teaspoon vanilla extract Icing: 1 cup confectioners sugar 1 tablespoon unsalted butter, softened 2 tablespoons heavy cream 2 tablespoons dark rum Dusting Sugar: 2 tablespoons granulated sugar 1/2 teaspoon ground nutmeg 1/4 teaspoon cayenne pepper Zest of 1 lemon Zest of 1 orange Caramel: 1/2 cup granulated sugar Directions Make the cookies: Sift together the flour, ginger, nutmeg, allspice, cinnamon and salt in a large bowl. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter and granulated sugar and beat until creamy and light, 5 to 8 minutes. Scrape down the sides of the bowl with a rubber spatula so all of the butter and sugar fully integrate. Beat in the egg yolks, one by one, and then the vanilla. Gently mix the dry ingredients into the butter mixture until it forms a soft dough. Sweet and Spicy Pecans (Level: Easy) Egg Nog Cookies (Level: Intermediate)