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April 9, 2014

Jonathan Tobin: Why Did Kerry Lie About Israeli Blame?

Samuel G. Freedman: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Jessica Ivins: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Kim Giles: Asking for help is not weakness

Kathy Kristof and Barbara Hoch Marcus: 7 Great Growth Israeli Stocks

Matthew Mientka: How Beans, Peas, And Chickpeas Cleanse Bad Cholesterol and Lowers Risk of Heart Disease

Sabrina Bachai: 5 At-Home Treatments For Headaches

The Kosher Gourmet by Daniel Neman Have yourself a matzo ball: The secrets bubby never told you and recipes she could have never imagined

April 8, 2014

Lori Nawyn: At Your Wit's End and Back: Finding Peace

Susan B. Garland and Rachel L. Sheedy: Strategies Married Couples Can Use to Boost Benefits

David Muhlbaum: Smart Tax Deductions Non-Itemizers Can Claim

Jill Weisenberger, M.S., R.D.N., C.D.E : Before You Lose Your Mental Edge

Dana Dovey: Coffee Drinkers Rejoice! Your Cup Of Joe Can Prevent Death From Liver Disease

Chris Weller: Electric 'Thinking Cap' Puts Your Brain Power Into High Gear

The Kosher Gourmet by Marlene Parrish A gift of hazelnuts keeps giving --- for a variety of nutty recipes: Entree, side, soup, dessert

April 4, 2014

Rabbi David Gutterman: The Word for Nothing Means Everything

Charles Krauthammer: Kerry's folly, Chapter 3

Amy Peterson: A life of love: How to build lasting relationships with your children

John Ericson: Older Women: Save Your Heart, Prevent Stroke Don't Drink Diet

John Ericson: Why 50 million Americans will still have spring allergies after taking meds

Cameron Huddleston: Best and Worst Buys of April 2014

Stacy Rapacon: Great Mutual Funds for Young Investors

Sarah Boesveld: Teacher keeps promise to mail thousands of former students letters written by their past selves

The Kosher Gourmet by Sharon Thompson Anyone can make a salad, you say. But can they make a great salad? (SECRETS, TESTED TECHNIQUES + 4 RECIPES, INCLUDING DRESSINGS)

April 2, 2014

Paul Greenberg: Death and joy in the spring

Dan Barry: Should South Carolina Jews be forced to maintain this chimney built by Germans serving the Nazis?

Mayra Bitsko: Save me! An alien took over my child's personality

Frank Clayton: Get happy: 20 scientifically proven happiness activities

Susan Scutti: It's Genetic! Obesity and the 'Carb Breakdown' Gene

Lecia Bushak: Why Hand Sanitizer May Actually Harm Your Health

Stacy Rapacon: Great Funds You Can Own for $500 or Less

Cameron Huddleston: 7 Ways to Save on Home Decor

The Kosher Gourmet by Steve Petusevsky Exploring ingredients as edible-stuffed containers (TWO RECIPES + TIPS & TECHINQUES)

Jewish World Review

A sweet ending to the year: Chocolate-Peppermint Shortbread

By Diane Rossen Worthington





JewishWorldReview.com | Chocolate and peppermint is a flavor match hard to beat. I'm a fan of this combination in mousses, ice cream, souffles and cakes, so why not in a crumbly classic cookie like this shortbread? This is one of the many delectable cookies you'll find in Betty Crocker's "Big Book Of Cookies," which is full of excellent ideas and tips to help the novice baker become a pro cookie- baker.


I love the way this shortbread is baked in round pie plates so each cookie is cut into a pretty triangle. They really look festive on a white platter. Simple to prepare and serious in flavor, these cookies are my final farewell to the holidays. Consider these for your New Year's Eve or New Year's Day celebrations.


Don't forget to cut the rounds into wedges while they are warm, but do not remove them from the pie plates until they are completely cool so they won't break. Also, for the best red color, look for candy canes that have bright red striping. The round peppermint candies have a larger proportion of white candy to the red color. I found that out the hard way when my cookies looked white with just a tiny hint of red.


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I like to serve a platter of these on the table along with seasonal peppermint ice cream for a dreamy combination. Save one for yourself. A big glass of milk and one of these gems is a must for the baker.



CHOCOLATE-PEPPERMINT SHORTBREAD

Shortbread:

Makes: 32 cookies


  • 1 cup butter or margarine, softened

  • 1/2 cup granulated sugar

  • 4 ounces bittersweet baking chocolate, melted, cooled

  • 1/2 teaspoon peppermint extract

  • 2 1/4 cups all-purpose flour

  • 1/3 cup unsweetened baking cocoa


Glaze and Topping:


  • 1/2 cup powdered sugar

  • 2 tablespoons unsweetened baking cocoa

  • 1 to 2 tablespoons milk

  • 2 tablespoons chopped miniature peppermint candy canes

1. Heat oven to 325 F. Spray 2 (9-inch) glass pie plates with cooking spray.

2. In large bowl, beat butter, granulated sugar, chocolate and peppermint extract with electric mixer on medium speed until light and fluffy. On low speed, beat in flour and 1/3 cup cocoa. Divide dough in half. With lightly floured hands, press dough evenly in pie plates.

3. Bake 22 to 24 minutes or until edges just begin to pull away from sides of pie plates. Cool in pie plates 5 minutes. Carefully cut each round into 16 wedges. Cool completely in pie plates on cooling rack, about 30 minutes.

4. In small bowl, mix powdered sugar, 2 tablespoons cocoa and enough of the milk until glaze is smooth and thin enough to drizzle. Drizzle glaze over wedges; sprinkle with candies. Transfer to a platter to serve.

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© 2012, Diane Rossen Worthington. Distributed by Tribune Media Services Inc.