This week’s treat: Apple-oat cookies
This week’s treat: Parmesan-herb quick bread
What’s for dinner: Spinach-and-cheese pork chops with polenta
This week’s treat: Apple-butterscotch blondies
What’s for dinner: Penne with butternut squash and goat cheese
What’s for dinner: Stewed okra and tomatoes
What’s for dinner: Corn on the cob with spicy cilantro butter
This week’s treat: Coconut-caramel buttery cookies
Start with the dough for Buttery Holiday Cookies. Stir 3/4 cup sweetened shredded coconut into the flour mixture.
Halve the dough and form each half into a 1 1/2-inch-diameter log. Tightly wrap in parchment or wax paper. Chill 2 hours or freeze 1 hour.
Trim off the ends, then slice the log into 1/4-inch-thick rounds. Transfer to cookie sheets and bake at 350 degrees until cookies are firm and lightly browned, 17 to 20 minutes. Cool cookies on racks.
Spread half of the cookies with 1 tsp. dulce de leche (I used caramel sauce). Top with the remaining cookies. Spread dulce de leche on the sides of each sandwich; roll in toasted coconut.
This week’s treat: mini peach pies
For each mini pie, cut a 5-inch round of refrigerated pie dough and press into a muffin-pan cup. Place a pitted peach half, cut side up, in the muffin cup; top with a thin slice of butter and sprinkle with sugar. Top with a 3 1/2-inch round of dough, then crimp the top and bottom crusts together. Pierce the top with a knife, brush with beaten egg, sprinkle with sugar, adn bake at 350 degrees until golden, about 35 minutes.
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