Raspberry-Hazelnut (Walnut) Scones

Oh my!!!
I so wish I could eat these-
**gluten filled**
yummy scones!

You can even make and shape them the day before.
Then when you're ready for a warm scone straight from the oven,
you just pop them in.

2 1/4 c. flour
1/3 c. sugar
1 T. baking powder
1/2 tsp salt
3/4 c. chilled butter
3/4 c. plus 2 T whipping cream
3/4 cup hazelnuts, toasted and chopped
*** I use walnuts***
4 T. raspberry preserves

Combine first 4 ingredients in food processor and blend. Add chunks of cold butter and pulse until it resembles corn meal. (I'm sure you can do that with a fork or pastry cutter too.) Add 3/4 c. cream. Blend just until dough comes together. Turn onto lightly floured surface. Sprinkle with 1/2 c. nuts. Gently knead 4/5 times to mix in nuts.

Divide dough into 4 equal pieces. Shape into ball. Press out to 6 inch round (1/4 inch thick). Spread preserves over 2 rounds leaving 1/2 inch plain border. Place 1 plain round on top; seal edges. (If not baking right away, wrap in plastic wrap and store in fridge)

Preheat oven to 400. Butter baking sheet. Brush each round with 1 T cream. Sprinkle with 1/4 cup nuts pressing in to adhere. Cut each round into 6 wedges. Place 1 inch apart on baking sheet. Bake until puffed and deep golden about 16 minutes. Serve warm or at room temperature.

chip chocolate cookies

My mom makes these with white chocolate chips and they turn out like backwards chocolate chip cookies, a fun twist, and they are SO YUMMY!!!

Ingredients:

• 1/4 cup shortening
• 1/4 cup butter
• 1 cup sugar
• 1 egg
• 3/4 cup buttermilk or sour milk
• 1 teaspoon vanilla
• 2 cups flour, sifted before measuring
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup cocoa, unsweetened
• 1 cup chopped walnuts, optional
• butterscotch, white chocolate, or chocolate chips, optional

Preparation:

Cream shortening, butter and sugar; beat in egg. Stir in buttermilk and vanilla. Into another bowl, sift together the flour, baking soda, salt, and cocoa. Stir into the first batter. Stir in walnuts and/or chips if using. Chill for an hour; drop by teaspoonfuls onto lightly greased baking sheets about 2 inches apart. Bake at 350° for 8 to 12 minutes, or until no imprint remains when lightly touched with finger. Makes about 3 to 4 dozen chocolate cookies, depending on additions.