Re: Canadian Living Holiday Best 2002: I am looking for the recipe for TRUFFLE MICE which was on the cover of Canadian Living Holiday Best 2002. Help! Russlyn

From: (russly...)

On Monday, September 30, 2002 at 10:56:57 AM UTC-4, *ottermum* wrote:
> Earl Grey Cookies
>
> Normally, tea is served along with cookies, but both are combined in this
> buttery cookie. If you don't have loose tea, empty Earl Grey tea bags.
>
> 1 cup butter, softened
> 2/3 cup granulated sugar
> 1 egg
> 1 tsp vanilla
> 21/2 cups all-purpose flour
> 2 tsp fine Earl Grey tea leaves
> 1/4 tsp salt
> 2/3 cup apricot or other jam
>
> Line rimless baking sheets with parchment paper or grease.
>
> In bowl, beat butter with sugar until light and fluffy, beat in egg and
> vanilla. In separate bowl, whisk together flour, tea and salt; stir into
> butter mixture just until combined. Refrigerate for 20 minutes.
>
> Roll level tablespoonfuls (15 mL) of the dough into 1-inch (2.5 cm) balls;
> place 2 inches (5 cm) apart on prepared pans. Using tip of wooden spoon
> handle, make indentation in centre of each cookie almost to bottom.
>
> Bake in top and bottom thirds of 350'F (180'C) oven, rotating and switching
> pans halfway through, until light golden, 15 to 18 minutes. Transfer to
> racks. (Make- ahead: Let cool. Layer between waxed paper in airtight
> container and store at room temperature for up to 2 days or freeze for up to
> 2 weeks.)
>
> Spoon 1/4 tsp (1 mL) of the jam into centre of each cookie. Let cool
> completely. Makes about 54 cookies.
>
> Per Cookie: about 76 Cal, 1 g pro, 4 o total fat (2 g sat. fat), 11 g carb,
> trace fibre, 13 mg chol, 48 mg sodium. % RD]: 2% iron, 3% vit A, 4% folate.
>
> Lime Wafers
>
> Sweet yet tangy, these tea cookies are a melt-in-your-mouth delight thanks
> to an icing sugar coating. Chill dough logs until firm, rolling occasionally
> to keep round.
>
> 1/2 cup butter, softened
> 1 cup granulated sugar
> 2 eggs
> 3 tbsp grated lime rind
> 1 tsp vanilla
> 2 1/4 cups all-purpose flour
> 2 tsp baking powder
> 1/2 tsp salt
> 1 cup icing sugar
>
> In bowl, beat butter with granulated sugar until light and fluffy; beat in
> eggs, 1 at a time, rind and vanilla. In separate bowl, whisk together flour,
> baking powder and salt; stir into butter mixture in 2 additions.
>
> Divide dough into thirds. Place each on sheet of waxed paper; using paper
> as guide, roll into 10-inch (25 cm) long log. Wrap in the waxed paper,
> twisting ends to seal. Refrigerate until firm, about 3 hours. (Make-ahead:
> Refrigerate in airtight container for up to 3 days or freeze for up to 3
> weeks. Let stand at room temperature for 20 minutes before slicing and
> baking.)
>
> Line rimless baking sheets with parchment paper or grease. Cut dough into
> 1/4-inch (5 mm) thick slices; place 1 inch (2.5 cm) apart on prepared pans.
> Bake in top and bottom thirds of 350'F (180'C) oven, rotating and switching
> pans halfway through, until golden, 12 to 14 minutes.
>
> Spread icing sugar in shallow pan. While cookies are still hot, dip in icing
> sugar to coat both sides. Transfer to racks and let cool. Coat again with
> icing sugar. (Make-ahead: Layer between waxed paper in airtight container
> and store at room temperature for up to 3 days or freeze for up to 2 weeks.)
> Makes about 96 cookies. PER COOKIE: about 33 cal, trace pro, 1 g total fat
> (1 g sat. fat), 5 g carb, trace fibre, 6 mg chol, 28 mg sodium.
>
>
> --
> Jeannette
> ~~~~~~~~~~~~~~
> I bake, therefore I am.
> "C is for cookie, that's good enough for me" - Cookie Monster
> "Share and enjoy."

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