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Monday, 12 December 2016

HAPPY BIRTHDAY, BRYAN . . . and Ukrainian JAM SWIRL cookies

Bryan at 70!

Recently, we met more guys who wonder what to do with their days now that they're retired.  

They should try . . . 



Family Trips


More Reading

Bryan only wishes he could fit in even MORE reading and researching. 

But he's the King of Hearts . . .  and of 



Cookies Bryan made:                                                         


     From FOOD & WINE magazine, December, 1995

2 ½  cups flour
1 tsp baking powder
½ tsp salt
¼ pound butter, softened
1 cup sugar
2 eggs
½ tsp vanilla
1/3 cup apricot jam (preserves)
1/3 cup raspberry jam

For dusting:  ¼ teaspoon sugar mixed with 2 teaspoons sugar

1.      In a medium bowl, stir together flour, baking powder, and salt.  Set aside.
2.     In a large bowl, cream together butter and sugar.
3.     With electric mixer, beat in eggs and vanilla.
4.     Stir in flour mixture and knead to make a soft dough.
5.     Cover with plastic wrap and refrigerate from 2 to 4 hours.
6.     Grease a cookie sheet.
7.     Cut the chilled dough into two pieces and roll into cylinder shapes.
8.     Pat one cylinder into a 6 by 4 rectangle.  Place it between sheets of waxed paper.  Roll it into a 12 by 7 rectangle.  Peel off top sheet of waxed paper.
9.     Spread dough with one of the preserves, leaving a ½ inch border all around. 
10.Fold in the ½ inch border on the two short edges.
11.Roll the long edge of the dough up like a jelly-roll.
12.Place roll on cookie sheet.
13.Start oven preheating to 400.
14.Roll second piece of dough and the other jam into a log.  Place on cookie sheet.
15.Lightly brush the tops of the logs with water and sprinkle with cinnamon sugar.
16.Bake for 20 minutes until tops are golden.
17.Remove from oven and let cool for 15 minutes on a wire rack.
18. Line cookie sheet with parchment paper.
19. Slice logs into pieces about ¾ inch thick  -- like a biscotti.  Put pieces on cookie sheet.
20. Bake another 10 minutes.  Transfer to a wire rack to cool.