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1/2 ga Vanilla ice cream 1/2 ts Edible gold-leaf powder
8 oz Chocolate-flavored candy 12 ea ;Sugar Cookies (see below)
-coating; melted 12 ea ;Chocolate-Gingerbread
1/2 c ;Finely chopped Sugar-and- -Cookies (see below)
-Spice Pecans (see below)
SUGAR COOKIES
1 pk (20-oz) refrigerated All purpose flour
-sliceable sugar cookie Garnish: Edible gold-leaf
-dough -powder
SUGAR AND SPICE PECANS
3/4 c Sugar 1/4 ts Ground cloves
1 ts Ground cinnamon 1 ea Egg white
1/2 ts Salt 2 1/2 tb ;Water
1/4 ts Ground nutmeg 8 c Pecan halves
1/4 ts Ground allspice 3/4 ts Edible gold-leaf powder
CHOCOLATE-GINGERBREAD
-Cookies 1 ts Baking soda
1/2 c Butter / margarine; softened 1 ts Ground cinnamon
3/4 c Sugar 1/2 ts Salt
1 lg Egg 1/2 ts Baking powder
1/2 c Molasses Garnish: edible gold-leaf
3 c All-purpose flour -powder
2 tb Cocoa
GOLD-DUSTED COOKIES ‘n’ CREAM DESSERT:
Scoop ice cream into 12 balls. Place ice-cream balls in freezer
on a baking sheet until ready for use.
Place melted candy coating in a heavy-duty, zip-top plastic bag.
Snip a small hole in corner of bag; drizzle inside of 12 goblets to
decorate. Set aside in a cool, dry place. (Do not store glasses in
refrigerator.)
Place an ice-cream ball in each glass. Sprinkle evenly with
Sugar-and- Spice Pecans and gold-leaf powder; top with cookies.
Serve with additional cookies and pecans, if desired.
Yield: 12 servings.
SUGAR COOKIES:
Roll dough to 1/8-inch thickness on a lightly floured surface. Dip
star-shaped cookie cutter in flour; cut dough into desired sizes with
cutters; place on greased baking sheets.
Bake at 350F for 7 minutes or until lightly browned. Cool 1
minute, remove to wire racks to cool. Garnish, if desired.
Yield: about 5 dozen cookies.
SUGAR-AND-SPICE PECANS:
Combine first 8 ingredients in a large bowl; stir well. Add
pecans; stir until evenly coated. Spread in a lightly greased,
foil-lined 15″ x 10″ x 1″ jellyroll pan.
Bake at 275F for 50 to 55 minutes, stirring occasionally.
Remove from pan, and cool on wax paper. Place in a heavy-duty
zip-top plastic bag; sprinkle with gold-leaf powder, shaking bag to
coat pecans. Store in airtight container. Yield: 8 cups.
NOTE: for the Gold-Dusted Cookies ‘n’ Cream Dessert, crumble the
pecans and sprinkle over the top as seen above.
CHOCOLATE – GINGERBREAD COOKIES:
Beat butter at medium speed with an electric mixture until creamy;
gradually add sugar, beating well. Add egg and molasses, beating well.
Combine flour and next 5 ingredients. Gradually add to butter
mixture, beating until blended.
Divide dough in half; wrap each portion in plastic wrap, and
refrigerate 1 hour.
Roll each portion to 1/8-inch thickness on a lightly floured
surface. Cut into desired sizes with star-shaped cutters; place on
lightly greased baking sheets.
Bake at 350F for 5 to 7 minutes. Remove to wire racks to cool.
Garnish, if desired. Yield: about 5 dozen cookies.
November, 1994 “Southern Living” Typos by Jeff Pruett.
Yields
12 servings
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