Class Supplemental Materials

Herbal Holiday Delights

October 2019 Class Recipes

Spiced Nuts with Candied Ginger

2 T butter
3 C pecan halves
1 C roasted and salted pepitas
¼ C firmly packed brown sugar
1 t Chinese Five Spice Powder (or to taste)
1 C sweetened dried cranberries
¼ C chopped crystallized ginger

In medium skillet, melt butter over medium-low heat. Add pecans and pepitas; cook stirring often until golden brown, about 8 to 10 minutes.
In small bowl, stir together brown sugar and Chinese Five Spice Powder until well mixed. Stir in dried cranberries and crystallized ginger. Sprinkle over nuts; stir until well coated and sugar is just beginning to melt. Place mixture on parchment paper; cool completely.
Makes about 5 cups.

Apricot and Sage Cookies

1⁄2 c. butter at room temperature

3⁄4 c. sugar
1 egg
1 c. all-purpose flour

1⁄2 tsp. baking soda
1⁄2 tsp. salt
1⁄2 c. cornmeal
1⁄4 c. chopped dried apricots

2 Tbs. minced fresh sage

Preheat the oven to 350. Line 2 baking sheets with parchment paper.

Cream the butter and sugar, then add the egg and mix until smooth. In another bowl whisk together the flour, baking soda, salt, and cornmeal, then add to creamed ingredients, mixing until combined. Add apricots and sage, mix until just combined.

Roll tablespoons of dough gently into balls and place on baking sheets, spacing about 2” apart, they will spread. Bake about 10 minutes or until golden. Remove from oven and cool for 1-2 minutes, then transfer to wire racks to cool completely.

This makes about 30 small cookies.

CHERRIES JUBILEE COOKIES

1 cup Dried Tart Cherries
1/2 cup Brandy
1 cup Butter, softened
3/4 cup Granulated Sugar
1 Egg
1 Egg Yolk
2 1/2 cups All-Purpose Flour
1/2 teaspoon Chinese Five Spice Powder
1/4 cup Coarse Sanding Sugar or Granulated Sugar

In a small saucepan combine dried cherries and brandy.  Heat just to simmering; remove from heat.  Let stand for 20 minutes.  Drain, reserving liquid.

In a large bowl, with an electric mixer beat butter until light and fluffy.  Add 3/4 cup sugar and beat until combines.  Beat in egg, egg yolk and 2 teaspoons of the reserved liquid.  Throw away the remainder.  Add flour and five spice powder, beating until combined.  Beat in soaked cherries.

Roll rounded teaspoons of dough into balls.  Roll balls in the coarse sugar.  Arrange 1 inch apart on ungreased cookie sheet.

Bake in a 350 degree oven for 10 to 12 minutes or until lightly browned on edges.  Cool completely on wire rack.

Makes about 3 1/2 dozen cookies.
Store, covered, at room temperature for up to a week or freeze.

Per Cookie:  108 cal, 5 gm fat, 14 grams carbohydrate, 1 gram protein.

These are nice made with St. Louis Herb Society Chinese Five Spice Powder.
It works also to use orange juice instead of the brandy to soak the cherries.