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from the kitchen of Good Housekeeping
Senior Scene® | January Issue
Walnut Balls
You’ll be surprised by how yum- my such a simple recipe can be.
1 cup (2 sticks) butter, softened, no substitutions
6 tablespoons granulated sugar 1/2 teaspoon vanilla extract
2 cups all-purpose  our 1/8 teaspoons salt
1 bag (8 ounces) walnuts, chopped
1 1/4 cups confectioners’ sugar
1. Heat oven to 325 F. In large bowl, with mixer on medium speed, beat butter, granulated sugar & vanilla until creamy, occasionally scraping bowl with rubber spatula. Reduce speed to low; gradually beat in  our & salt just until blended, occa- sionally scraping bowl. Stir in walnuts.
2. Shape dough by rounded measuring teaspoons into 1-inch balls. Place balls, 1 inch apart,
on ungreased large cookie sheet. Bake cookies 13 to 15 mins or until bottoms are lightly browned.
3. Place confectioners’ sugar in pie plate. While cookies are hot, with metal spatula, transfer 4 or 5 cookies at a time to pie plate with confectioners’ sugar. Gently turn cookies with fork to gener- ously coat with sugar. Transfer cookies to wire rack to cool completely.
4. Repeat with remaining dough & confectioners’ sugar. Store cookies in tightly covered con- tainer at rm. temperature up to1weekorinfreezerupto3 months. Dust with additional confectioners’ sugar before serv- ing if you like. Makes about 6 1/2 dozen cookies.
* Each serving: About 65 calo- ries, 4g total fat (2g saturated), 7mg cholesterol, 30mg sodium, 6g carb., 1g protein.
Shortbread Bites
1 1/4 cups all-purpose  our
3 tablespoons sugar
1/2 cup cold butter (1 stick), cut up (no substitutions) 1 tablespoon red & green nonpareils or sprinkles, or 1/2 cup mini baking bits
1. Heat oven to 325 F.
2. In food processor with knife blade attached, pulse  our & sugar until combined. Add butter & pulse until dough begins to come together. Place dough in medi- um bowl. With hand, gently knead in nonpareils or bak- ing bits until evenly blended & dough forms a ball.
3. On lightly  oured waxed paper, pat dough into 8-by-5-inch rectangle; freeze 15 mins. Cut dough into 1/2-inch squares. Place squares, 1/2 inch apart, on ungreased large cookie sheet.
4. Bake cookies 18 to 20 mins or until lightly browned on bottom. Transfer cookies to wire rack to cool. Re- peat with remaining dough. Store cookies in tightly covered container at rm. temperature up to 1 week, or in freezer up to 3 months. Makes 160 cookies.
* Per 4 cookies: About 40 calories, 0g protein, 4g car- bohydrate, 3g total fat (2g saturated), 0g  ber, 7mg cholesterol, 25mg sodium.
For thousands of triple-tested recipes, visit our website at nder/. (c) 2017 Hearst Communications, Inc. All rights reserved
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