Stickley Recipes

STK CandyCaneCookie FB post

CANDY CANE COOKIES by Dave Smith 

December 2nd, 2021

1 cup shortening
1 cup sifted confectioners’ sugar
1 egg
1½ tsp almond extract
1 tsp vanilla extract
2½ cups flour
1 tsp salt
Red food coloring
½ cup candy cane, crushed
½ cup sugar

1. Preheat oven to 375°F. Combine shortening, confectioners’ sugar, egg, and almond and vanilla extracts in a large bowl. Add flour and salt and mix.
2. Divide dough into two halves. Add red food coloring to one half of the dough.
3. Roll lengths of red and plain dough on a lightly floured board. Twist together and shape into candy canes.
4. Bake cookies for 9 minutes on ungreased cookie sheet until lightly browned. Meanwhile, combine the crushed candy cane and sugar. Sprinkle over the finished cookies while they’re still warm.

From Stickley: In Good Taste Cookbook, third edition

IMG 7578 5

BAKLAWA by Aminy Audi

November 3rd, 2021

1 package phyllo dough
¼ pound unsalted butter, melted
1½ pounds walnuts, coarsely chopped
½ cup sugar

Syrup
1½ cups sugar
1 tablespoon lemon juice
1/3 cup water
1 teaspoon rose water

1. Preheat oven to 350°F. Add sugar to walnuts and mix.
2. Brush one sheet of phyllo dough with melted butter. Place 3 more sheets of dough over the first one, buttering each sheet one at a time. Spread 3 tablespoons of chopped walnut mixture across bottom of sheet, starting lengthwise one inch away from edge. Roll up 4 sheets together around walnut mixture, creating a firm tight roll. Place on a buttered cookie sheet. Repeat procedure until all dough is used up.
3. Brush rolls with butter and, using a bread knife, cut diagonally into one-inch pieces. Bake for approximately 25 minutes or until golden brown.
4. Make the syrup by dissolving sugar in water. Stir over medium heat until it comes to a boil. Add lemon juice and let simmer for about 10 minutes, then add rose water.
5. Remove baklawa from oven and pour syrup over every piece.

Notes:
While working with phyllo dough keep it covered with a lightly dampened cloth to prevent it from drying.
Baklawa may be partially baked and frozen.

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