Food recipes
Cider Filling
Cider Filling
Ingredients:
½ cup hard cider
8 tablespoons (1 stick) unsalted butter, room temperature
Directions:
2–3 cups confectioners’ sugar
1. Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
2. To make the cookies: In a large bowl, using an electric mixer, beat the butter and
sugars until light and fluffy. Beat in the eggs one at a time. Beat in the vanilla.
3. Measure the flour, baking soda, salt, and cinnamon and sift directly into the butter
mixture. Beat to combine. Stir in the oats with a wooden spoon.
4. Using 2 soupspoons, drop balls of dough onto the prepared baking sheets, making
sure to space them at least 2" apart. (You may need to work in batches.) Aim for an
even number of cookies.
5. Bake for 12 to 14 minutes, or until the cookies are light golden brown and the edges
are set. Cool on the baking sheets on a rack.
6. To make the filling: Pour the cider into a small heavy-bottom saucepan and bring to
a boil over medium heat. Reduce the heat and simmer until it has reduced by half (to ¼
cup). Let the cider cool completely.
7. In a large bowl, using an electric mixer, beat the butter and 2 cups of the
confectioners’ sugar until smooth and creamy. Beat in the cooled cider. Gradually beat
in the remaining confectioners’ sugar, ½ cup at a time, until the mixture is thick and
creamy.
8. To assemble the sandwich cookies, spread the bottom of 1 cookie with a spoonful
of the filling. Top with another cookie, right side up. Repeat with the remaining
cookies and filling.
Storage: The sandwich cookies will keep 7 days stored in an airtight container at
room temperature.
Tip
Make half these cookies with hard cider and half with regular cider for a kid-friendly version. Make sure to
label the boozy ones “Adults Only”!
milk chocolate chip biscotti with hazelnut liqueur
makes 30 to 32 biscotti
For some reason, I think of peanuts, walnuts, and almonds as everyday nuts and
hazelnuts as fancy nuts. Perhaps that’s because I associate them with the elegant Italian
truffles called Baci and with Nutella, everyone’s favorite gussied-up sandwich
spread. These biscotti are what I bake when I’m craving something a little bit special
for an after-dinner treat. Hazelnut liqueur and finely chopped hazel-nuts (I pulse mine
in the food processor) ensure every bite is filled with rich nutty flavor and a bit of
crunch. It’s a good idea to toast hazelnuts because it makes removing the skins so much
easier and the end result so much tastier (see here for directions). If you’ve never
Ingredients:
½ cup hard cider
8 tablespoons (1 stick) unsalted butter, room temperature
Directions:
2–3 cups confectioners’ sugar
1. Preheat the oven to 350°F. Line 2 baking sheets with parchment paper.
2. To make the cookies: In a large bowl, using an electric mixer, beat the butter and
sugars until light and fluffy. Beat in the eggs one at a time. Beat in the vanilla.
3. Measure the flour, baking soda, salt, and cinnamon and sift directly into the butter
mixture. Beat to combine. Stir in the oats with a wooden spoon.
4. Using 2 soupspoons, drop balls of dough onto the prepared baking sheets, making
sure to space them at least 2" apart. (You may need to work in batches.) Aim for an
even number of cookies.
5. Bake for 12 to 14 minutes, or until the cookies are light golden brown and the edges
are set. Cool on the baking sheets on a rack.
6. To make the filling: Pour the cider into a small heavy-bottom saucepan and bring to
a boil over medium heat. Reduce the heat and simmer until it has reduced by half (to ¼
cup). Let the cider cool completely.
7. In a large bowl, using an electric mixer, beat the butter and 2 cups of the
confectioners’ sugar until smooth and creamy. Beat in the cooled cider. Gradually beat
in the remaining confectioners’ sugar, ½ cup at a time, until the mixture is thick and
creamy.
8. To assemble the sandwich cookies, spread the bottom of 1 cookie with a spoonful
of the filling. Top with another cookie, right side up. Repeat with the remaining
cookies and filling.
Storage: The sandwich cookies will keep 7 days stored in an airtight container at
room temperature.
Tip
Make half these cookies with hard cider and half with regular cider for a kid-friendly version. Make sure to
label the boozy ones “Adults Only”!
milk chocolate chip biscotti with hazelnut liqueur
makes 30 to 32 biscotti
For some reason, I think of peanuts, walnuts, and almonds as everyday nuts and
hazelnuts as fancy nuts. Perhaps that’s because I associate them with the elegant Italian
truffles called Baci and with Nutella, everyone’s favorite gussied-up sandwich
spread. These biscotti are what I bake when I’m craving something a little bit special
for an after-dinner treat. Hazelnut liqueur and finely chopped hazel-nuts (I pulse mine
in the food processor) ensure every bite is filled with rich nutty flavor and a bit of
crunch. It’s a good idea to toast hazelnuts because it makes removing the skins so much
easier and the end result so much tastier (see here for directions). If you’ve never
Printed from https://recipe.bluelayer.org/recipe/73249/cider-filling