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Pagina 1de 13 2015-10-13 14:33

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Makes about 16 sandwiches

lngredients
,,,._
4 cups all-purpose flour,
plus extra for flouring the table
1 % cups vegetable shortening
1Y2 cups unsalted butter
2Y2 cups powdered 1OX sugar
4 extra-large eggs
Kosher salt
Y2 cup cold water
22/3 cups chocolate chips
Y2 teaspoon pure vanilla extract
1 tablespoon milk

Preparation

1. Combine the flou r, shortening, 1Y4 cups butter, 1 cup

of the powdered 1OX sugar eggs and Y4 teaspoon salt
1

into a stand mixer with a paddle attachment.

2. Mix at low speed for about 3 minutes until reaching a
soft cookie dough.
3. While on low speed gradually add the water and
combine for about 2 minutes, until absorbed.

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4. Using plastic wrap, seal the dough and chill for at least
1 hour in the refrigerator, up to 3 days maximum. Do
not place dough in the freezer.
5. Bring the dough to room temperature and preheat the
oven to 325º F.
6. Flour your hands and work surface generously. Remove
half of the dough and roll it into a log. Form the dough
into a Y2-inch thick, 12-inch square.
7. Cut about 12 cookies from the dough with you r
preferred holiday cookie cutters and continue rerolling
and cutting until you have about 32 cookies.
8. Place the cookies on a baking tray 1 inch apart and
bake for about 12-15 minutes.
9. Once baked, transfer the cookies to a cooling rack.
10. Melt the chocolate chips in a double boiler and dip
the cookies. Once dipped, place the cookies back on
the rack to dry.
11. While the cookies are drying, combine the remaining
Y4 cup butter, vanilla extract, and YB teaspoon salt and
mix on low speed in a stand mixer until light and fluffy.
12. Add the 1Y2 cups powdered 10X sugar in 2 batches
and mix on low speed until combined.
13. Add the milk and mix until the filling is thick.
14. Spread your desired amount of filling onto half of the
chocolate-dipped cookies and top with the other ha lf
of cookies to form sandwiches.

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Pagina 4de 13 2015-10-13 14:33

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Makes four mugs

lngredients

1 pint heavy cream

1 tablespoon sugar
6 tablespoons amaretto liqueur of choice
1 pint high quality vanilla ge/ato or ice cream
1 cup whole milk
10 ounces milk chocolate coarse/y chopped
1A cup and 2 tablespoons Nutel/a or chocolate
hazelnut spread of choice
4 shots freshly pulled espresso
6 bíscottí for garnísh

Pagina 5de 13 2015-10-13 14:33

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Preparation

1. Put the cream and sugar in a mixing bowl and using

a hand mixer, whip until soft peaks form. Add
1 tablespoon amaretto and whisk until just incorporat-
ed.
2. Divide the gelato among 4 glasses.
3. Pour milk in saucepan and cook over medium heat
until simmering.
4. Add the chopped chocolate and Nutella and stir until
incorporated. Remove from heat and whisk in the
remaining amaretto* and shots of espresso.
5. Divide the mocha mixture among the 4 glasses,
pouring it over the gelato.
6. Crumble 2 biscotti and divide among the 4 glasses.
7. Top each cup with a dollop of whipped cream and
a biscotti.

*Simply remove the amaretto liqueur to make

the non-alcoholic version.

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Pagina 7de 13 2015-10-13 14:33

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Serves about 4 to 6 people

lngredients

4 slices fresh white bread

Water
8 ounces ground sirloin
8 ounces ground vea/
8 ounces ground pork
8 large garlic e/oves, chopped
2 large eggs, beaten
2 tablespoons minced parsley, plus % cup chopped
1 tablespoon minced fresh basil
Y2 cup fine/y grated pecorino Romano
Y2 cup breadcrumbs
Y2 teaspoon red pepper flakes
Kosher salt
Ground black pepper
1 cup cano/a oil
% cup olive oíl
1 Y2 pounds mixed mushrooms of your choice, chopped
% cup crisp white wine
1 tablespoon unsalted butter
% cup, plus 1 tablespoon granulated sugar
One 10-oz bag frozen cranberries, defrosted
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2015-10-13 14:33
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;¿ tab/espoons tresh orange juice

1-inch piece of fresh ginger, minced

Preparation

1. Rip the bread into small pieces and place in a small

bowl. Soak the pieces in Y2 cup water for 5 minutes.
2. Put the sirloin, veal, and pork in a large bowl. Combine
the bread pieces with the meats after squeezing out
the excess water from the bread. Chop 5 garlic cloves
and add along with eggs, 2 tab l espoons minced
parsley, basil, pecorino Romano, breadcrumbs, red
pepper flakes, 2 teaspoons salt and 1 teaspoon black
pepper to the bowl and knead the ingredients
together. Form about 15 meatba l ls with the mixture,
about 2 inches in diameter.
3. Heat the canola oil in a wide, deep, sauté pan over
medium-high heat. Without crowding, add the
meatballs in batches, and shallow fry them with a
sl otted spoon until golden-brown, 6-8 minutes total
cooking time.
4. Preheat the oven to 350ºF.
5. Place the meatballs side by side on a rimmed baking
sheet and bake unti l cooked through, about 15-20
minutes .
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o. vvn11e 1ne meal:oa11s are oaK1ng, neal: a pan over n1gn
heat and add olive oil until shimmering.

7. Cook the remaining 3 chopped garlic cloves in the

pan for 30 seconds, then add the chopped mushrooms,
a pinch of salt and stir, cooking 10-12 minutes.
8. Add the white wine and bring to a boil. Let it reduce,
about 3 minutes.
9. Remove the pan from heat and stir in the butter and
remaining 114 cup chopped parsley.
10. While the mushrooms cook, add 3A cup water and
sugar in a pan over medium-high heat and cook,
stirring for about 3 minutes,
11. Add the cranberries, orange juice, ginger, and a pinch
of salt and pepper and cook, stirring until the cranberries
burst and sauce thickens, about 12 minutes.
12. Remove the cranberry sauce from heat and let cool,
about 3 minutes. Transfer the sauce to a bowl and
set aside.
13. Remove the meatballs from the baking sheet and add
to the pan of mushrooms and stir to combine. Fill
serving bowl with meatball and mushroom mixture.
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14. Drizzle or spoon desired amount of cranberry sauce

over the meatball and mushroom mixture, adding
more to taste.

Pagina 11de 13 2015-10-13 14:33

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teleflora

--- ...---........QMEMADE
'

Teleflora's Holly Days

Bouquet

Pagina 12de 13 2015-10-13 14:33

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Teleflora's Teleflora's
Gingerbread Bouquet Merry Mug Bouquet

Pagina 13de 13 2015-10-13 14:33