Page 30 December 2 014 Kid-friendly Christmas cookies with local pastry expert Jewel’s Bakery and Cafe 4041 E Thomas Road 602-714-5243 jewelsbakeryandcafe.com La Grande Orange Grocery is now accepting Holiday to-go orders Rotisserie Prime Rib dinners with all the fixings, wine pairings and LGO Bake Shop desserts Let us do it all or order a la carte ! - Reserve by Friday, December 19th - visit www.lagrandeorangegrocery.com to download our order form Your Holiday Dinner frOm LGO’s kitcHen tO yOur HOme To any LGO Hospitality restaurant with mention of this ad and a mini- mum $100 Holiday order. 4410 N. 40 th Street 602 840 7777 $ 25 gift card DOUGH INGREDIENTS • 3 cups (390 grams) all-purpose flour, or 3 1/2 cups Jewel’s Gluten Free All-Purpose Flour • 1/2 teaspoon salt • 3/4 teaspoon baking soda • 2 teaspoons ground ginger • 1 teaspoon ground cinnamon • 1/4 teaspoon ground nutmeg • 1/4 teaspoon ground cloves • 1/2 cup unsalted butter, room temperature • 1/2 cup granulated white sugar • 1 large egg • 2/3 cup unsulphured molasses (To prevent molasses from sticking to the measuring cup, first spray the cup with a nonstick vegetable spray.) GINGERBREAD MEN PREPARATION Gingerbread Men • In a large bowl, sift or whisk together the flour, salt, baking soda and spices. • In the bowl of your electric mixer, with the paddle attachment, (or with a hand-held mixer) beat the butter and sugar until light and fluffy. Add the egg and molasses and beat until well combined. Gradually add the flour mixture, beating until incorporated. • Divide the dough in half and wrap each half in plastic wrap and refrigerate until firm (at least 2 hours or even overnight). • Heat the oven to 350 F. Place the rack in center of the oven. Line 2 baking sheets with parchment paper. • On a lightly floured surface, roll out the dough to a thickness of about 1/4 inch. Use a gingerbread cutter to cut out the cookies. With an offset spatula, lift the cookies onto the baking sheet, placing each cookie about 1 inch apart. If you plan to hang the cookies or use them as gift tags, make a hole at the top of the cookies with a straw or the end of a wooden skewer. If cookies are a little soft, place the baking sheet (with the cookies) in the fridge for about 10 minutes. This will prevent the cookies from losing their shape. • Bake for about 8-12 minutes, depending on the size of the cookies. They are done when they are firm and the edges are just beginning to brown. Remove the cookies from the oven and cool on the baking sheet for about 1 minute. Transfer cookies to a wire rack to cool completely. If desired, you can press raisins, currants or candies into the dough for eyes and buttons while the cookies are still warm. Otherwise, confectioners’ frosting can be used to decorate the cookies. Store in an airtight container. Confectioners’ Frosting • In an electric mixer (or with a hand-held mixer), beat the butter until smooth and well blended. Add the vanilla extract. With the mixer on low speed, gradually beat in the sugar. Scrape down the bowl and beater. Add the milk and beat on high speed until frosting is light and fluffy (about 3-4 minutes). Add a little more milk, if needed. Tint frosting with food coloring, if desired. Place the frosting in a pastry bag fitted with a decorative tip and decorate the gingerbread men as desired. Servings: About 36 cookies CONFECTIONERS’ FROSTING INGREDIENTS • 1/2 cup unsalted butter, room temperature • 1 teaspoon pure vanilla extract • 2 cups confectioners’ sugar (icing or powdered sugar), sifted • 1 1/2 tablespoons milk or light cream • food coloring, optional Photos by NTK Photography

Page 31 December 2 0 14 rt ht and es. With ies or use t, place the beginning k to cool ill warm. the mixer ing is light ng in a WE’RE HAPPY TO SERVE YOU AT ANY OF OUR 8 CONVENIENT VALLEY LOCATIONS! • 22 S. Mesa Dr, Mesa • 1017 E. Apache Blvd, Tempe • 1111 E. Buckeye Rd, Phoenix • 2628 W. Van Buren, Phoenix • 3920 S. Central Ave, Phoenix • 4121 N. 44th St, Phoenix FAX: 602-952-9233 • 5516 W. Glendale Ave, Phoenix • 9309 W. Van Buren, Tolleson Need a menu? Visit our web site: WWW. PETESFISHANDCHIPS .COM Burgers, Dogs, Burritos! Scrumptious Fish & Chips! Fresh Breaded Onion Rings! Children’s Menus at Some Locations! Drive Thru/Take-Out Is Our Specialty! ☞ ☞ ☞ ☞ ☞ Family Owned & Operated Since 1947 INGREDIENTS • 1/2 cup unsalted butter, room temperature • 1/4 cup granulated sugar • 1 large egg, separated • 1/2 teaspoon pure vanilla extract • 1 cup all-purpose flour, or Jewel’s Gluten Free All-Purpose Flour • 1/8 teaspoon salt • 3/4 cup hazelnuts, almonds, pecans or walnuts, toasted and finely chopped* • 1/4 to 1/2 cup raspberry jam THUMBPRINT COOKIES PREPARATION • In the bowl of your electric mixer (or with a hand-held mixer), beat the butter and sugar until light and fluffy, about 2-3 minutes. Add the egg yolk and vanilla extract and beat until combined. • In a separate bowl, whisk together the flour and salt. Add the flour mixture to the batter and beat just until combined. If the batter is too soft to roll into balls, refrigerate for about 30-60 minutes. • Heat the oven to 350 F. Place the rack in the center of the oven. Line a baking sheet with parchment paper. • In a small bowl, whisk the egg white until frothy. Place the finely chopped nuts on a plate. Roll the dough into 1-inch balls. Taking one ball of dough at a time, dip first into the egg white and then lightly roll in the nuts. Place cookies on the prepared baking sheet, about 1 inch apart. Using your thumb or the end of a wooden spoon, make an indentation into the center of each cookie and fill it with about 1/2 teaspoon of jam. • Bake for about 12-15 minutes, or until cookies are set and the nuts have nicely browned. Remove cookies from the oven and place on wire rack to cool. * TOASTED NUTS • Heat oven to 350 F. On a baking sheet, spread the nuts and bake for 8-10 minutes (almonds, pecans and walnuts). The nuts are done when they are light golden brown in color and fragrant. Toast the hazelnuts for about 15 minutes, or until fragrant and the outer skins begin to flake. Remove nuts from the oven and place the hot nuts in a dish towel. Roll up the towel and let the nuts sit (steam) for a few minutes, then rub the nuts in the towel briskly to remove the skins. Let the nuts cool completely. Once the nuts have cooled, place them in your food processor and process until finely chopped. Alternatively, you could chop them by hand. Servings: 20 cookies