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Newspaper
Southern Illinoisan
Location
Carbondale, Illinois, United States of America
Date
Dec 11, 2002
Page
14
Butter and sugar beaten to lightness then combined with eggs and flour. Dough chilled, rolled, and cut into circles and rings. Almond and confectioners sugar crust baked light brown, cooled, then raspberries spread to form 24 sandwich cookies.
A two recipe snippet details butter chewy bars and butter Chews cookies. The orange zest adds brightness to a flour sugar spice base with pecans and optional coconut. Each yields about a dozen to a hundred plus cookies per batch, baked at 350 degrees.
A butter and cream cheese dough forms 4 logs that chill then bake as 48 pecan topped tartlets. Eggs brown sugar vanilla butter and optional Bourbon fill cups, bake 25 minutes, then cool and drizzle with melted chocolate or dust with sugar. Makes 4 dozen.
The Tribune contest features recipes like a raspberry sandwich cookie dubbed the "bad-back cookie" by Crowley and judged as festive with a lovely crumb. Honorable mentions include Claudia Greene’s butter chew memory from Wilmette and Marie Carlson’s orange pecan bars from Northbrook. Robyn Porter shares how apple cider cookies grew from a cafe kindness.
A long, dense culinary excerpt describes two baked goods. First, bars combining brown sugar, orange marmalade, almond extract and a flour mix with pumpkin spice, baked into logs then sliced into strips and iced with a sugar almond glaze. Second, butter and cardamom cookies piped into drops and baked until golden, yielding about 32 cookies.
Cream butter and sugar then beat in egg yolk and orange juice. Add flour orange peel and pecans mix to a soft dough press shapes onto an ungreased sheet bake ten to twelve minutes until edges brown cool briefly yields about five dozen cookies
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