Almond Crescent Cookies
by Renee Khan - Knoxville Police Department
INGREDIENTS:
• 1 c. butter, softened
• 2/3 cup granulated sugar
• 1 tsp vanilla extract
• 1 tsp almond extract
• 1 packet Dr. Oetker’s vanilla sugar (This makes the cookies taste extra special.)
• 2 1/2 cup all-purpose flour
• 1 cup almond flour
• Powdered sugar (to roll them in)
INSTRUCTIONS:
• Preheat the oven to 350 degrees.
• Beat the butter and the sugar together until light and fluffy. Add the vanilla and almond extracts as well as the packet of vanilla sugar and mix.
• Add both flours. Mix thoroughly.
• To form the dough into crescent shapes take a generous tablespoon of the dough (it will be slightly crumbly) and roll it into a small ball, about an inch in diameter, and then shape into a crescent shape. Place onto a parchment paper lined baking sheet.
• Bake at 350°F for 15 to 20 minutes or until a light golden brown.
• Roll in powdered sugar while still very warm, one at a time, as it helps the powdered sugar to adhere.
• Store in an airtight container. You may want to double the recipe as they go fast! Makes 30 cookies.
Candied Pecans
by Laura Peck - Civil Service
INGREDIENTS:
• 1 cup white sugar
• 1 tsp ground cinnamon
• 1/4 to 1/2 tsp salt
• 1 large egg white
• 1 tbsp water
• 1 pound pecan halves
INSTRUCTIONS:
• Preheat oven to 250 degrees.
• Mix sugar, cinnamon, and salt in a small bowl.
• Whisk egg white and water together in a large bowl until frothy. Toss pecans in the egg white mixture to coat. Slowly pour in sugar mixture and stir until pecans are evenly coated.
• Spread pecans onto a baking sheet.
• Bake in preheated oven for 10 minutes. Stir pecans and rearrange into a single layer. Continue to cook, stirring every 10 to 15 minutes, until pecans are evenly browned, another 30 to 50 minutes.
Candy Cane Cookies
by Shawn Davis - Communications
INGREDIENTS:
• 1/2 cup shortening
• 1/2 cup butter, softened
• 1 cup sifted powdered sugar
• 1 egg, lightly beaten
• 1 tsp vanilla extract
• 1 tsp almond extract
• 2 1/2 cups all-purpose flour
• 1 tsp salt
• 1/2 tsp red food coloring
INSTRUCTIONS:
• Cream shortening and butter in a large mixing bowl.
• Gradually add 1 cup powdered sugar, beating until light and fluffy.
• Add egg, beat well. Stir in flavorings.
• Add flour and salt; mix well.
• Divide dough in half; tint half of dough with food coloring.
• Shape tinted and plain doughs by teaspoons into 4 1/2 inch rolls (snakes) on a lightly floured surface.
• Place tinted and plain snakes side by side and carefully twist together. Curve one end down to resemble a cane. Repeat, repeat, repeat.
• Place cookies on ungreased cookie sheet, bake at 375 degrees for 9 minutes or just until edges begin to brown. Cool on wire rack.
• Makes about 4 dozen small candy canes.
Caramel Cream Cake
by Kirk Riden (via Ginger Huskey)
INGREDIENTS:
Cake
• 2 sticks butter (not margarine)
• 3 cups sugar
• 6 eggs
• 2 2/3 cups plain flour
• 1 tsp salt
• 1/4 tsp baking soda
• 8 oz sour cream
• 1 tbsp vanilla
Caramel Frosting
• 2 sticks butter
• 2 cups brown sugar
• 1/2 cup evaporated milk
• 1/2 tsp vanilla
• 4 cups powdered sugar
INSTRUCTIONS:
Cake
• Preheat oven to 350 degrees.
• Cream butter and sugar. Add eggs. Add flour, salt, and baking soda alternately with sour cream. Add vanilla.
• Pour into three 9 inch greased and floured pans.
• Bake at 350 degrees for 25-35 minutes.
• Test for doneness. Remove from the oven and cool in pans for 10 minutes.
• Remove from pans and cool completely before frosting.
Caramel Frosting
• Melt butter. Add brown sugar and evaporated milk.
• Cook for 2 minutes over medium heat, stirring constantly.
• Remove from heat. Add vanilla and pour over powdered sugar. Beat until smooth.
• Cool until frosting consistency.
by Patty Coleman - Mail Services
This is my Mom's Carrot Cake Recipe. ENJOY!
INGREDIENTS:
Cake
• 2 cups flour
• 2 cups sugar
• 2 heaping tsp cinnamon
• 2 tsp baking soda
• 1 tsp salt
• 1 cup vegetable oil
• 4 eggs
• 3 cups carrots (1 pound) grated or prepare in food processor
• 2 cups pecans
Icing
• 8 oz cream cheese at room temperature
• 1 stick butter at room temperature
• 1 box 16oz powered sugar
• 1 tsp vanilla
INSTRUCTIONS:
Cake
• Mix dry ingredients in large bowl, make well in center and pour in oil, then mix with mixer
• Add eggs slowly while beating with mixer
• Stir in carrots
• Bake at 350 degrees for 35-40 min in 2 round cake pans greased and floured or in a greased 9" x 13" pan for approximately 45 mins.
• Test cake with toothpick (will show clean) and the cake will be pulling away from sides of pan
• Let cake cool and then add icing
Icing
• Mix butter and cream cheese till fluffy
• Add in sugar gradually (can modify to your taste) and lastly, add in vanilla
Christmas Eve Shortcut Cinnamon Buns
by Ron Mills - Law
These are made the night before and popped in the oven Christmas morning when the kids are attacking their stockings!
INGREDIENTS:
• 20 unbaked frozen dinner rolls
• 1 cup brown sugar
• 1/4 cup instant vanilla pudding mix
• 2 tsp ground cinnamon
• 1/3 cup butter, melted
INSTRUCTIONS:
• Lightly grease a 10 inch bundt cake pan.
• Place frozen rolls into the pan and sprinkle with brown sugar, the pudding mix, and cinnamon.
• Pour melted butter over the top.
• Cover with a clean, damp cloth and leave overnight at room temperature to rise.
• In the morning, preheat over to 350 degrees and bake rolls for 25 minutes until golden brown.
• Turn rolls out onto a serving plate and dig in!
Cocoa Drop Cookies
by Kyndra Brewer - Special Events
INGREDIENTS:
• 2 cups sugar
• 4 tbsp of cocoa
• 1 stick butter
• 1/2 cup of milk
• 1 cup of peanut butter
• 1 tbsp of vanilla
• 3 cups of dry oat meal
INSTRUCTIONS:
• Bring sugar, cocoa, butter and milk to a boil for 1 minute
• Mix in peanut butter, vanilla, and then oatmeal
• Drop from tablespoon onto waxed paper and let cool. No baking necessary.
Cranberry-Orange Butter Cookies
by Lisa Hatfield - Law
How do you make a traditional butter cookie even better? Add the festive notes of cranberry and orange, that's how. This cookie dough needs to chill at least 2 hours, so you can make this the night before and bake cookies the next day. Before you get started, make sure your butter is adequately softened; this is key to creating a smooth and creamy dough. Try using dried cherries for the cranberries or lemon zest instead of orange, and add a touch of crushed, dried rosemary to the batter.
INGREDIENTS:
• 1 1/2 cups unsalted butter, softened
• 1 1/4 cups unsifted powdered sugar
• 2 tsp vanilla extract
• 3 cups all-purpose flour
• 1/4 tsp plus 1/8 tsp baking powder
• 1/4 tsp salt
• 3/4 cup chopped dried cranberries
• 1 1/2 tbsp orange zest (from 3 oranges)
• 1 cup demerara sugar or sparkling sugar, as needed for decorating
INSTRUCTIONS:
• Beat butter with a stand mixer fitted with a paddle attachment on medium speed until creamy, about 2 minutes. Gradually add powdered sugar, beating until smooth. Beat in vanilla.
• Stir together flour, baking powder, and salt in a bowl. Gradually add flour mixture to butter mixture, beating on low speed until combined, about 1 minute. Beat in cranberries and orange zest until just combined, about 30 seconds.
• Divide dough in half. Shape each half into a rectangular log about 9 inches long x 2 inches wide x 2 inches tall. Wrap in plastic wrap, and chill at least 2 hours or up to overnight.
• Preheat oven to 350 degrees. Place demerara sugar in a shallow dish. Unwrap dough logs. Gently press demerara sugar into long sides of both logs.
• Cut dough into 1/4-inch-thick slices. Arrange slices 1 inch apart on 2 baking sheets lined with parchment paper.
• Working in 2 batches, bake cookies in preheated oven until edges are lightly browned, 10 to 12 minutes. Cool on baking sheets 5 minutes. Transfer cookies to wire racks, and cool completely, about 20 minutes. Store in airtight containers up to 1 week.
Derby Pie
by Paige Travis - Communications
INGREDIENTS:
• 1 unbaked pie shell
• 1 cup sugar
• 1/2 cup flour
• 1 tbsp vanilla
• 1 stick butter or margarine
• 2 eggs, beaten
• 1/2 cup chocolate chips
• 1/2 cup pecan pieces
INSTRUCTIONS:
• Melt butter and pour into flour and sugar; add eggs and vanilla and stir well. Add pecan pieces.
• Place an even layer of chocolate chips on bottom of unbaked pie shell.
• Pour mixture into shell and bake at 325 degrees for 50 minutes.
• Recipe from Carolyn Helms in the 1980 edition of the “Fellowship Favorites” cookbook of Rossville Georgia First Baptist Church.
Golden Lemon Cheese Pie
by Melanie Overall - Public Service
INGREDIENTS:
Pie
• 1 9-inch graham cracker crumb crust (I buy the 10 inch, with 2 extra servings)
• 1 (8 oz) package cream cheese, softened
• 1 (14 oz) can Eagle Brand Sweetened Condensed Milk
• 1/3 cup ReaLemon Lemon Juice from Concentrate
• 1 tsp vanilla extract
Golden Lemon topping
• 1/3 cup sugar
• 2 1/2 tsp cornstarch
• Add 1/2 cup water
• 1/4 cup ReaLemon Lemon Juice from Concentrate
• 1 egg yolk
• 1 tbsp margarine or butter
INSTRUCTIONS:
Pie
• In mixing bowl, beat cream cheese until fluffy. Gradually beat in Eagle Brand until smooth. Stir in ReaLemon brand and vanilla.
• Pour into prepared crust and top with Golden Lemon topping.
• Chill 3 hours. Refrigerate leftovers.
Golden Lemon topping
• Mix topping ingredients well - sugar, cornstarch, water, lemon juice, and egg yolk.
• Over medium heat, cook and stir until thickened.
• Remove from heat; stir in 1 Tablespoon margarine or butter until melted.
• Pour topping over pie mixture.
Heavenly Hash
by Lisa Wilson - Parks and Recreation
INGREDIENTS:
• 1 pack of colored miniature marshmallows
• 1 package of cream cheese (I have learned to use the whipped, it is much easier)
• 1 jar of marshmallow cream
• 1 box of instant cheesecake pudding mix
• 1 container of cool whip
• 1 can of crushed pineapple (drained but reserve the juice if you need it later)
• 1 can of mandarin oranges (drained but reserve the juice to use or drink)
INSTRUCTIONS:
• Mix the cream cheese, marshmallow cream and instant pudding until well blended. If it appears too dry, add a little of the juice to make the mixture creamy.
• Add the pineapple and mandarin oranges and mix until well combined.
• Add the marshmallows and cool whip and mix until well combined.
• Some people add coconut and pecans but my family doesn’t like it that way so I always leave them out. Make sure you chill it and keep in the refrigerator because of the cool whip and cream cheese. It always better the next day so you can make it ahead of time if you need to.
Holiday Delight
by Laurel Murphree - Human Resources
INGREDIENTS:
• 1 (8 oz) block of cream cheese
• 1-2 cups of sugar to taste (Can use more if needed)
• 1 tub of whip cream
• 1 pack of graham crackers
• Half a stick of butter (Can use more if needed)
• Casserole dish (any size is fine)
• Optional: Cherry, blueberry, strawberry pie filling to put on top. I normally decorate it for various holidays. I use Cherry and blueberry pie filling to make a flag for the 4th of July. Cherry to make a heart for Valentines day etc.)
INSTRUCTIONS:
• Let cream cheese get to room temperature
• Crumble up graham cracker crust and mix with melted butter
• Spread across bottom of casserole dish and put in refrigerator to harden
• While that is hardening, mix together cream cheese and sugar. Add more sugar to taste.
• Put cream cheese mixture into casserole dish on top of hardened crust
• Add the whip cream on top of mixture.
• Add any topping you want (fruit, pie filling etc.)
• Keep in fridge to cool
Holy Smoke
by Traci McDonell - Communications
INGREDIENTS:
Crust
• 1 cup flour
• 1/2 cup chopped nuts
• 1 stick margarine
First layer
• 1 cup powdered sugar
• 1 (8 oz) package of cream cheese (room temperature)
• Cool Whip
Second layer
• 2 packages instant chocolate fudge pudding
• 2 2/3 cup milk
DIRECTIONS:
Crust
• Mix flour, chopped nuts and margarine together and spread in pan
• Bake in a 350 degree oven for 15 minutes. Let cool.
First layer
• Mix powdered sugar and cream cheese well
• Fold in 1 cup of Cool Whip
• Pour mixture over crust
Second layer
• Mix together pudding and milk
• Spread over cream cheese mixture
• Top with cool whip and chopped nuts as preferred
Honey Bun Cake
by Lee Ann Hayes - Knoxville Fire Department
INGREDIENTS:
Cake
• 1 box Duncan Hines Yellow cake mix
• 3/4 cup of oil (or add ½ cup of water)
• 8 oz sour cream
• 3 eggs
• 1 cup of brown sugar
• 1 tbsp cinnamon
Icing
• 2 cups of powdered sugar
• 4 tbsp milk
• 1 tbsp vanilla
INSTRUCTIONS:
Cake
• Mix by hand, the cake mix, oil, sour cream and eggs. Spread half of the mixture in pan.
• Mix brown sugar and cinnamon, then sprinkle over first half of batter in pan.
• Next, pour remaining batter on top of brown sugar/cinnamon mixture.
• Take a knife and swirl the ingredients in pan.
• Bake at 325 degrees for 40 minutes.
• Let cool a little bit before adding icing.
Icing
• Make the icing by mixing the 3 listed ingredients together and pour over cake while it is still warm.
Juju's Fabulous Raspberry Pretzel Dream
by Julie Medley - Knoxville Fire
INGREDIENTS:
Topping
• 1 box (8-serving size) Jell-O™ raspberry-flavored gelatin
• 2 cups boiling water
Crust
• 3 cups mini pretzels, crushed
• 3/4 cup butter, melted
• 3 tbsp sugar
Filling
• 1 package (8 oz) cream cheese, softened
• 1 cup sugar
• 1 tsp vanilla
• 1 container (8 oz) Cool Whip frozen whipped topping, thawed
• 10 oz raspberries, fresh or frozen unsweetened
INSTRUCTIONS:
• In medium bowl, dissolve gelatin in boiling water; set aside to cool to room temperature.
• Heat oven to 350 degrees. In medium bowl, mix Crust ingredients. Press into ungreased 13x9-inch (3-quart) baking dish. Bake 10 minutes. Cool on cooling rack.
• In medium bowl, beat cream cheese, 1 cup sugar and the vanilla with electric mixer on medium speed until smooth. Beat in whipped topping. Spread over cooled crust.
• Spread raspberries over filling; pour cooled gelatin on top. Refrigerate 3 to 4 hours or until firm. Cut into 4 rows by 3 rows.
Malva Pudding (Origin: South Africa)
by Chris Hern - Parks and Recreation
INGREDIENTS:
Pudding
• 1 tbsp butter room temperature
• 1 cup brown sugar
• 4 tbsp apricot jam
• 1 large egg
• 1 cup milk
• 2 tbsp vinegar
• 2 tsp vanilla essence
• 1 cup all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
Sauce
• 2 tbsp butter
• 125 ml cream
• 4 tbsp brown sugar
• 2 tbsp water
INSTRUCTIONS:
Pudding
• Preheat the oven to 350 degrees. Ovens are temperamental, so if you know yours needs a bit more (or less) of a push, feel free to adjust.
• In a large mixing bowl add your first 4 ingredients - butter, sugar, jam and egg. Beat until it lightens and gets a bit fluffier. If you only have a fork, the fluffy part isn’t make-or-break.
• In a large measuring cup or a bowl, add milk, then vinegar and vanilla essence. Whisk lightly.
• In another measuring cup/bowl, add bicarb to flour and give it a quick stir.
• Alternating between the milk mixture and the flour, add to the large mixing bowl and mix well as you go along.
• Pour into a lightly greased oven-proof dish (ours was 30x15cm, but it could definitely have been a bit smaller).
• Bake for 45 minutes, or until a knife comes out with spongy crumbs stuck to it (it’s not likely to come out clean) rather than uncooked batter. The pudding will stay in its mold and rest for a bit once the sauce is poured over.
Sauce
• Add all sauce ingredients together in a pot and bring to a boil.
• Let it simmer, stirring constantly, for 3 minutes. This time will give the sauce a richer, deeper taste.
• Stab the pudding a few times with a fork to help the sauce sink in so that it doesn’t pool at the sides and soak in only there. Then pour the sauce over slowly, being sure you’re not leaving any part dry.
Not Yo’ Mama’s Banana Pudding
by Ava Kelly
INGREDIENTS:
• 1 (12 oz) container frozen whipped topping, thawed, or equal amount sweetened whipped cream
• 1 (14 oz) can sweetened condensed milk
• 1 (8 oz) package cream cheese, softened
• 2 cups milk
• 1 (5 oz) box instant French vanilla pudding mix
• 6 to 8 bananas, sliced
• 2 bags chessmen cookies
DIRECTIONS:
• Line the bottom of a 13x9x2-inch dish with 1 bag of cookies and layer bananas on top.
• In a bowl, combine the milk and pudding mix and blend well using a handheld electric mixer.
• Using another bowl, combine the cream cheese and condensed milk together and mix until smooth.
• Fold the whipped topping into the cream cheese mixture.
• Add the cream cheese mixture to the pudding mixture and stir until well blended.
• Pour the mixture over the cookies and bananas and cover with the remaining cookies.
• Refrigerate until ready to serve.
Peppermint Bark
by Patricia Brock - 311
Easy, 3 ingredients, and gluten free!
INGREDIENTS:
• 6 candy canes (put in a Ziploc bag and crush them)
• 9 oz bag of dark chocolate chips – or milk chocolate if you prefer
• 1/2 tsp peppermint extract – this is very potent!
DIRECTIONS:
• Line a cookie sheet with parchment paper.
• Put chocolate chips in medium size microwave safe bowl. Microwave in 30 second increments stirring each time to melt and keep chocolate smooth. This should take 1.5 – 2 minutes.
• Save a dusting of the crushed candy canes back. Add the rest of the crushed candy canes and peppermint extract, then stir.
• Pour mixture onto sheet pan and spread in an even layer. Sprinkle with the rest of the candy canes.
• Refrigerate for 25 – 30 minutes or until the chocolate has set.
Peppermint Crunch Puppy Chow
by Michelle Huskey - Human Resources
INGREDIENTS:
• 5 cups Rice Chex cereal (
not corn Chex or Wheat Chex)
• 10 oz White chocolate, finely chopped
• 1 cup crushed peppermint candy canes ( about 8-10 large candy canes)
• 3/4 cup confectioners' sugar
INSTRUCTIONS:
• Pour cereal into a large bowl.
• Melt white chocolate. You can also use almond bark or melting white/vanilla candy wafers. You can use a double boiler or the microwave.
• Pour melted white chocolate over cereal, stirring until the cereal is completely coated.
• Crush candy canes. You can purchase already crushed candy canes in some grocery stores. Fold the candy canes into the cereal-chocolate mixture.
• Spoon/pour the mixture into a large zipped-top bag or sealable container. Add confectioners' sugar.
• Seal the bag or container and shake until all the cereal is coated with the confectioners’ sugar.
• Discard any excess confectioners’ sugar.
• Store at room temperature up to 1 week or in the refrigerator for up to 2 weeks, if it lasts that long!
Pfeffernusse (German Spice Cookies)
by Lisa Hatfield - Law
INGREDIENTS:
Cookies
• 2 1/4 cups unbleached all-purpose flour
• 1/4 tsp baking soda
• 3/4 tsp ground cinnamon
• 1/2 tsp ground allspice
• 1/4 tsp ground cloves
• 1/4 tsp freshly ground nutmeg
• 1/4 tsp freshly ground pepper
• 1/2 cup (1 stick) unsalted butter, room temperature
• 3/4 cup firmly packed light-brown sugar
• 1/4 cup unsulfured molasses
• 1 large egg
• 1/2 tsp pure vanilla extract
Glaze
• 3 1/2 cups confectioners' sugar
• 1/3 cup whole milk, plus more if needed
• 1/4 tsp kirsch or other cherry-flavored liqueur, optional
• To decorate (optional)
• Coarsely ground pink peppercorns
• 1/2 tsp luster dust, preferably metallic
• 1/4 tsp kirsch
INSTRUCTIONS:
Cookies
• Preheat oven to 350 degrees. Line three baking sheets with parchment paper.
• In a medium bowl, combine flour, baking soda, and spices. Set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat together butter, brown sugar, and molasses on medium speed until fluffy, about 3 minutes. Beat in egg and vanilla. With mixer on low speed, add flour mixture; beat until just combined. Pinch off a heaping teaspoon of dough, roll into a ball, and place on a prepared baking sheet. Repeat process with remaining dough, spacing balls 1 1/2 inches apart. (Dough can be frozen at this point, covered tightly with plastic wrap, up to 1 month.)
• Bake, rotating sheets halfway through, until cookies are golden and firm to the touch with slight cracking, about 15 minutes. Transfer sheets to a wire rack to cool completely.
Glaze
• Fit a rimmed baking sheet with a wire rack. In a medium bowl, whisk together confectioners' sugar, milk, and kirsch, if desired. Using a fork, dip each cookie in glaze to coat. Tap to remove excess glaze and place on wire rack to dry. Repeat with remaining cookies.
To Decorate
• While the glaze is still wet, top cookies with a small pinch of peppercorns, if desired. Alternatively, let glaze dry completely before mixing together luster dust and kirsch with a small paintbrush. Lightly brush tops of cookies with luster dust mixture, if desired. Let dry before serving. Cookies can be stored in an airtight container at room temperature up to 2 weeks.
Variations
• You can skip the glaze and decorations and finish the cookies with confectioners' sugar instead. Place 1 1/4 cups confectioners' sugar in a brown paper bag. After baking, transfer sheets to a wire rack to cool slightly, about 10 minutes. Working in batches, place cookies in paper bag; shake until well coated. Let cool completely on wire rack.
Rolo Cookies
by Elaine Frank - Special Events
INGREDIENTS:
• 1 package of Rolos
• 1 box devils food cake mix
• 2 eggs
• 1/3 cup oil
• Powdered sugar, if desired
DIRECTIONS:
• Mix cake mix, oil, and eggs. Take a small ball of dough and form a ball around a Rolo. Only use enough dough to cover the Rolo so it can spread throughout the cookies.
• Place on greased cookie sheet and bake at 350 degrees for 7-8 minutes. Yields about 3 dozen cookies.
• Sprinkle with powdered sugar, if desired.
Struffoli
by Alexandria Marsicovetere - Sustainability
INGREDIENTS:
• 2 cups flour, plus extra for dusting
• 1 large lemon, zested (about 2 teaspoons)
• 1/2 large orange, zested (about 2 teaspoons)
• 3 tbsp sugar
• 1/2 tsp fine sea salt
• 1/4 tsp baking powder
• 1/2 stick (2 ounces) unsalted butter, cut into 1/2-inch pieces, at room temperature
• 3 large eggs
• 1 tbsp white wine, such as pinot grigio
• 1 tsp pure vanilla extract
• Canola oil, for frying
• 1 cup honey
• 1/2 cup sugar
• 1 tbsp lemon juice
• 1 1/2 cups hazelnuts, toasted
• Vegetable oil cooking spray
• Sugar sprinkles, for decoration
• Powdered sugar, for dusting, optional
DIRECTIONS:
• For the dough: In the bowl of a food processor, pulse together 2 cups of flour, lemon zest, orange zest, sugar, salt, and baking powder. Add the butter and pulse until the mixture resembles a coarse meal. Add the eggs, wine, and vanilla. Pulse until the mixture forms into a ball. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
• Cut the dough into 4 equal-sized pieces. On a lightly floured surface, roll out each piece of dough until 1/4-inch thick. Cut each piece of dough into 1/2-inch wide strips. Cut each strip of pastry into 1/2-inch pieces. Roll each piece of dough into a small ball about the size of a hazelnut. Lightly dredge the dough balls in flour, shaking off any excess. In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F. (If you don't have a thermometer a cube of bread will brown in about 3 minutes.). In batches, fry the dough until lightly golden, about 2 to 3 minutes. Transfer to a paper towel-lined plate to drain. (The rested and quartered dough can also be rolled on a floured work surface into 1/2-inch thick logs and cut into equal-sized 1/2-inch pieces. The dough pieces can then be rolled into small balls and fried as above).
• In a large saucepan, combine the honey, sugar, and lemon juice over medium heat. Bring to a boil and cook, stirring occasionally, until the sugar is dissolved, about 3 minutes. Remove the pan from the heat. Add the fried dough and hazelnuts and stir until coated in the honey mixture. Allow the mixture to cool in the pan for 2 minutes.
• Spray the outside of a small, straight-sided water glass with vegetable oil cooking spray and place in the center of a round platter. Using a large spoon or damp hands, arrange the struffoli and hazelnuts around the glass to form a wreath shape. Drizzle any remaining honey mixture over the struffoli. Allow to set for 2 hours (can be made 1 day in advance). Decorate with sprinkles and dust with powdered sugar, if using. Remove the glass from the center of the platter and serve.
