If you love all things cookie
this {Pageturner Ecookbook} is for you
98 recipes
Almond crisps with glazed almonds
Almond tartlets
Almond tuiles
Annelise lemon cookies
Apricot-orange shortbread bars
Baklava
Blarney stone cookies
Butterscotch coffee squares
Chewy oatmeal cookies
Chipits cookies
Chocolate brownie cookies
Chocolate Crinkle Cookies
Chocolate macarons
Chocolate peppermint shortbread cookies
Chocolate shortcakes cookies
Chocolate-dipped macadamia cookies
Choconut chippers
Christmas chocolate dipped maple log walnut cookies
Christmas rosettes
Cinnamon rolls version 1
Cinnamon rolls version 2
Coconut crispies
Coconut kisses
Coconut squares
Coconut-almond bars
Cookie christmas tree
Cranberry pistachio biscotti
Cranberry shortbread
Cream puff wreath
Crumble top cranberry bars
Date and nut squares
Date squares
Double chocolate chip cookies
Espresso chocolate chip cookies
Festive shortbreads
Financiers
Frosted dream bars
Ginger molasses cookies big and soft
Ginger snaps
Gingerbread trees with lemon icing
Gingersnap cookies
Glazed holiday stars
Glazed molasses cookies
Holiday biscotti
Irish cream sandwiches
Irish mist brownies
Irish shortbreads
Italian Christmas pastries
Lace cookies
Lacy almond-orange cookies
Lady fingers
Lemon krumkake
Lemon lavender cookies
Lemon shortbread coconut squares
Lemon shortbread cookies
Lemon squares
Lemon-glazed candied-ginger cookies
Lime meltaways
Linzer cookies
Lumberjack cookies
Madeleines
Maple wafers
Marshmallows
Melting moments
Mini sweet tart shells
Nanaimo bars
No Bake chocolate cookies
Oatmeal lace cookies
Oatmeal raisin cookies
Oatmeal toffee cookies with dried cherries
Old fashion rice crispies chocolate cookies
Old fashioned oatmeal cookies
Palmiers
Peanut butter and mint chocolate chips
Peanut crisps
Pecan crescents
Peppermint meringues with chocolate filling
Pizzellis
Praline lace cookies
Raspberry squares
Rice crispies cakes
Robert linxe chocolate truffles
Russian Tea Cakes
Sables normands
Scotch shortbread
Shamrock Four-Leaf clovers cookie
shortbread cookies with Nutella
Sicilian cannoli
Snickerdoodles
Soft and chewy ginger molasses cookies
Spanish olive oil tortas - tortas de aceite
Sugar cookies
The stars shortbread cookies
Traou mad shortbreads
Vanilla wafers
Walnut crescents
Walnut raspberry brownies
Walnut white chocolate snowball cookies
liquid Measures
Weight & temperature Measures
non-liquid ingredients
Top 5 countries
Last Page
Almond crisps with glazed almonds
Almond tartlets
Almond tuiles
Annelise lemon cookies
Apricot-orange shortbread bars
Baklava
Blarney stone cookies
Butterscotch coffee squares
Chewy oatmeal cookies
Chipits cookies
Chocolate brownie cookies
Chocolate Crinkle Cookies
Chocolate macarons
Chocolate peppermint shortbread cookies
Chocolate shortcakes cookies
Chocolate-dipped macadamia cookies
Choconut chippers
Christmas chocolate dipped maple log walnut cookies
Christmas rosettes
Cinnamon rolls version 1
Cinnamon rolls version 2
Coconut crispies
Coconut kisses
Coconut squares
Coconut-almond bars
Cookie christmas tree
Cranberry pistachio biscotti
Cranberry shortbread
Cream puff wreath
Crumble top cranberry bars
Date and nut squares
Date squares
Double chocolate chip cookies
Espresso chocolate chip cookies
Festive shortbreads
Financiers
Frosted dream bars
Ginger molasses cookies big and soft
Ginger snaps
Gingerbread trees with lemon icing
Gingersnap cookies
Glazed holiday stars
Glazed molasses cookies
Holiday biscotti
Irish cream sandwiches
Irish mist brownies
Irish shortbreads
Italian Christmas pastries
Lace cookies
Lacy almond-orange cookies
Lady fingers
Lemon krumkake
Lemon lavender cookies
Lemon shortbread coconut squares
Lemon shortbread cookies
Lemon squares
Lemon-glazed candied-ginger cookies
Lime meltaways
Linzer cookies
Lumberjack cookies
Madeleines
Maple wafers
Marshmallows
Melting moments
Mini sweet tart shells
Nanaimo bars
No Bake chocolate cookies
Oatmeal lace cookies
Oatmeal raisin cookies
Oatmeal toffee cookies with dried cherries
Old fashion rice crispies chocolate cookies
Old fashioned oatmeal cookies
Palmiers
Peanut butter and mint chocolate chips
Peanut crisps
Pecan crescents
Peppermint meringues with chocolate filling
Pizzellis
Praline lace cookies
Raspberry squares
Rice crispies cakes
Robert linxe chocolate truffles
Russian Tea Cakes
Sables normands
Scotch shortbread
Shamrock Four-Leaf clovers cookie
shortbread cookies with Nutella
Sicilian cannoli
Snickerdoodles
Soft and chewy ginger molasses cookies
Spanish olive oil tortas - tortas de aceite
Sugar cookies
The stars shortbread cookies
Traou mad shortbreads
Vanilla wafers
Walnut crescents
Walnut raspberry brownies
Walnut white chocolate snowball cookies
liquid Measures
Weight & temperature Measures
non-liquid ingredients
Top 5 countries
Last Page
Tips for successful cookies:
Weigh the ingredients
In a cookie recipe like chocolate chips, there is not a lot of liquid. Adding one extra ounce of flour and the cookies would lose their softness, would not spread and harden. Hence the importance of weighing the dry ingredients.
Spread the Facts
Spreads
(tub margarines or butters; reduced fat sticks) contain much more water than butter, shortening or margarine and the cookie dough will spread WAY out.
Butter and margarine vs shortening and oil
Butter and margarine are 80% fat; shortening and oil are 100% fat, so substituting one for the other will affect the spread, chewiness, crispness and flavor.
Vegetable or cooking oil
does not hold air so will not cream with the sugar. Some types of cookies will then be greasy and too thin when baked.
Shortening and margarine
are hydrogenated fat and they will melt slower than butter in baking and the resulting cookie may be thicker and chewier. Shortening is generally less flavorful than butter. Margarine does not need to be softened before creaming or mixing with the sugar(s). If butter or margarine are softened too much (melted or fingers go all the way through the stick when touched), they will not incorporate air and get fluffy-- when mixed (creamed) with the sugar. The water or liquid part of the butter or margarine will also be released and will make the cookie tough, greasy and affect spread.
Salted or unsalted butter
If there is salt in the recipe, unsalted butter is best OR adjust the salt called for to taste if using salted butter.
spices and flavorings
Holiday baking often uses exotic spices and flavorings with liberal abandon. Rum and Pepper Gingersnaps! Pfefferneusse! French Honey Wafers!
final hint
As a final hint, read your recipe through carefully before beginning. Think about which ingredients are building structure and which act as tenderizers. And if your recipe isn't high in fat, remember that the more you work the dough, the more the gluten develops and the stronger and less tender its framework becomes. Of course there's much more to cookies than simply their framework. But as is the case with putting most things together, the framework comes first! You will find more information on http://www.exploratorium.edu/
Right oven temperature
It is necessary to ensure that the temperature of the oven is accurate especially for baking cookies. An oven thermometer is recommended for measuring the temperature and adjust accordingly.
Consistency of the dough
Several types of cookie dough require some time in the fridge before they are formed and baked. The cold temperature will help to strengthen the dough, making it easier to cut the rolled dough, also, cookies cut with cutter retain their final form and will have a better flavor.
Storing the cookies
When the cookies are baked and cooled, store them between sheets of baking or parchment paper in an airtight container at room temperature. In general, cookies do not need to be refrigerated, but if you plan to keep them longer than a few days, consider freezing. If you freeze them, make sure they are properly packaged. Thaw slowly to room temperature before serving.
Weigh the ingredients
In a cookie recipe like chocolate chips, there is not a lot of liquid. Adding one extra ounce of flour and the cookies would lose their softness, would not spread and harden. Hence the importance of weighing the dry ingredients.
Spread the Facts
Spreads
(tub margarines or butters; reduced fat sticks) contain much more water than butter, shortening or margarine and the cookie dough will spread WAY out.
Butter and margarine vs shortening and oil
Butter and margarine are 80% fat; shortening and oil are 100% fat, so substituting one for the other will affect the spread, chewiness, crispness and flavor.
Vegetable or cooking oil
does not hold air so will not cream with the sugar. Some types of cookies will then be greasy and too thin when baked.
Shortening and margarine
are hydrogenated fat and they will melt slower than butter in baking and the resulting cookie may be thicker and chewier. Shortening is generally less flavorful than butter. Margarine does not need to be softened before creaming or mixing with the sugar(s). If butter or margarine are softened too much (melted or fingers go all the way through the stick when touched), they will not incorporate air and get fluffy-- when mixed (creamed) with the sugar. The water or liquid part of the butter or margarine will also be released and will make the cookie tough, greasy and affect spread.
Salted or unsalted butter
If there is salt in the recipe, unsalted butter is best OR adjust the salt called for to taste if using salted butter.
spices and flavorings
Holiday baking often uses exotic spices and flavorings with liberal abandon. Rum and Pepper Gingersnaps! Pfefferneusse! French Honey Wafers!
final hint
As a final hint, read your recipe through carefully before beginning. Think about which ingredients are building structure and which act as tenderizers. And if your recipe isn't high in fat, remember that the more you work the dough, the more the gluten develops and the stronger and less tender its framework becomes. Of course there's much more to cookies than simply their framework. But as is the case with putting most things together, the framework comes first! You will find more information on http://www.exploratorium.edu/
Right oven temperature
It is necessary to ensure that the temperature of the oven is accurate especially for baking cookies. An oven thermometer is recommended for measuring the temperature and adjust accordingly.
Consistency of the dough
Several types of cookie dough require some time in the fridge before they are formed and baked. The cold temperature will help to strengthen the dough, making it easier to cut the rolled dough, also, cookies cut with cutter retain their final form and will have a better flavor.
Storing the cookies
When the cookies are baked and cooled, store them between sheets of baking or parchment paper in an airtight container at room temperature. In general, cookies do not need to be refrigerated, but if you plan to keep them longer than a few days, consider freezing. If you freeze them, make sure they are properly packaged. Thaw slowly to room temperature before serving.
Almond crisps with glazed almonds 
Serves: 10
Preparation time: 30 minutes
Cooking time:10 minutes
Glazed almonds:
1 1/2 teaspoons unsalted butter
3/4 cup slivered almonds
1 1/2 teaspoons Amaretto liqueur
Dough:
1 cup all-purpose flour
pinch of salt
1/2 cup unsalted butter, room temperature
1/2 cup sugar
1 small egg, room temperature
2 teaspoons Amaretto liqueur
sugar for top
powdered sugar ( optional ) Preheat oven to 350 degrees.
For glazed almonds:
Melt butter in heavy small skillet over medium heat.
Add almonds and amaretto and stir until almonds are golden brown, about 5 minutes.
Cool on paper towels.
For dough:
Lightly grease 2 large baking sheets. Sift 1 cup flour with salt into small bowl.
Using electric mixer, cream butter with 1/2 cup sugar in large bowl until light and fluffy.
Blend egg and Amaretto. Add flour and mix until dough binds. (Dough will be sticky).
Divide dough in 30 pieces. Roll each between palms in balls, dusting hands with flour if necessary. Set on baking sheets, spacing 2 -inches apart.
Fill small bowl with water.
Mound sugar on plate. Dip bottom of 2 1/2 -inch round glass into water then into sugar. Press glass onto one dough ball, flattening into 2 1/2 to 3 -inch round.
Repeat with remaining dough. Sprinkle rounds lightly with sugar. Gently press several glazed almond slivers into each round in flower pattern.
Bake until edges of s are golden brown, 8-10 minutes. Cool on rack. Just before serving, dust s with powdered sugar if desired.
Almond tartlets
Serves: 12
Preparation time: 30 minutes
Cooking time:20 minutes
1 recipe sweet dough
1/2 cup apricot preserves
4 1/2 ounces soft butter
4 1/2 ounces sugar
4 egg yolks
4 1/2 oz almond powder
2 teaspoons Kirsch
1 teaspoon cornstarch
Glaze
Preheat oven to 350 degrees F.
Roll dough very thin.
Line tiny tartlet molds with the dough.
Cover the bottom of each tartlet mold with 1/2 teaspoon apricot preserves.
In a mixing bowl, cream the butter and sugar until light in color. Beat in the egg yolks one at the time. Stir in almond powder, Kirsch, and cornstarch.
Spoon the mixture into the tartlet shells until half filled. Bake for about 20 minutes or until tartlets are golden brown. Glaze.
Almond tuiles
Tuiles means 'tiles' like old fashioned curved roof tiles, in French.
Tuiles means 'tiles' like old fashioned curved roof tiles, in French.
1 cup (4 ounces by weight) sliced almonds
1/2 cup (4 ounces by weight) superfine sugar
1 tablespoon flour
2 egg whites
1 egg
1 1/2 ounces melted butter
2 ounces sliced almonds Preheat oven to 350 degrees.
Combine the almonds, sugar, and flour in a food processor. Mix to a coarse powder.
Add the egg whites, egg, and melted butter. Stir well. The mixture should have a medium light consistency.
Grease a sheet, and spoon the batter onto the sheet, the equivalent of a teaspoon, spacing the s 3 inches apart. Sprinkle sliced almonds on each .
Bake for about 10 minutes or until golden brown. Use a spatula to loosen the almond s.
Place the hot s in a ring mold or a rolling pin to give them a curved shape.
As they cool, they become crisp. Store in a tin.
Serves: 6
Preparation time: 20 minutes
Cooking time:12 minutes
1 cup (4 ounces by weight) sliced almonds
1/2 cup (4 ounces by weight) superfine sugar
1 tablespoon flour
2 egg whites
1 egg
1 1/2 ounces melted butter
2 ounces sliced almonds Preheat oven to 350 degrees.
Combine the almonds, sugar, and flour in a food processor. Mix to a coarse powder.
Add the egg whites, egg, and melted butter. Stir well. The mixture should have a medium light consistency.
Grease a sheet, and spoon the batter onto the sheet, the equivalent of a teaspoon, spacing the s 3 inches apart. Sprinkle sliced almonds on each .
Bake for about 10 minutes or until golden brown. Use a spatula to loosen the almond s.
Place the hot s in a ring mold or a rolling pin to give them a curved shape.
As they cool, they become crisp. Store in a tin.
Annelise lemon cookies
Serves: 6
Preparation time: 10 minutes
Cooking time:15 minutes
1/2 cup soft butter
1/4 cup sugar
1 egg yolk
2 teaspoons lemon juice
1 cup flour
1/3 cup raspberry jam Preheat oven to 350 degrees.
Cream butter and sugar. Add egg yolk and lemon juice. Beat. Mix in flour to form a ball.
Shape dough into small balls. Arrange on baking sheet. Using a teaspoon, make a small crater in each ball.
Bake for 12 to 15 minutes .Cool s on rack.
Fill holes with jam.
**An alternate method is to dip dough balls into egg white and ground nut before baking.
Apricot-orange shortbread bars
The bars have a base of shortbread and are filled with apricot jam with Grand Marnier, and almonds
Can be prepared ahead. Store in single layer in airtight container at room temperature up to 4 days or freeze up to 2 weeks.
The bars have a base of shortbread and are filled with apricot jam with Grand Marnier, and almonds
Can be prepared ahead. Store in single layer in airtight container at room temperature up to 4 days or freeze up to 2 weeks.
1 1/2 cups apricot preserves
3 tablespoons orange liqueur (such as Grand Marnier)
1 cup (2 sticks) unsalted butter, room temperature
3/4 cup sugar
1 teaspoon almond extract
2 cups all purpose flour
1/4 teaspoon salt
2 oz (1/4 cup) almond paste, crumbled
1/2 cup sliced almonds, divided
Preheat oven to 325°F.
Butter a 9 by 9 by 2-inch metal baking pan; line bottom and sides of pan with parchment paper, extending over sides. Butter parchment. Mix preserves and orange liqueur in small bowl; set aside.
Using electric mixer, beat 1 cup butter and sugar in large bowl until well blended. Beat in almond extract. Add flour and salt; beat just until blended. Transfer 1 cup of dough to another small bowl; add crumbled almond paste and mix with fingertips until small clumps form. Mix in 1/4 cup sliced almonds; set aside for topping.
Press remaining dough evenly onto bottom of prepared pan. Spread preserves mixture evenly over. Using fingertips, coarsely crumble topping over preserves, then sprinkle 1/4 cup almonds over. Press topping lightly into preserves.
Bake shortbread until top and crust edges are golden brown, about 1 hour. Cool completely in pan on rack. Using parchment paper as aid, lift shortbread from pan. Cut shortbread into 4 equal strips, then cut each strip crosswise into 8 small bar s.
Serves: 10
Preparation time: 20 minutes
Cooking time:1 hour
Can be prepared ahead. Store in single layer in airtight container at room temperature up to 4 days or freeze up to 2 weeks.
1 1/2 cups apricot preserves
3 tablespoons orange liqueur (such as Grand Marnier)
1 cup (2 sticks) unsalted butter, room temperature
3/4 cup sugar
1 teaspoon almond extract
2 cups all purpose flour
1/4 teaspoon salt
2 oz (1/4 cup) almond paste, crumbled
1/2 cup sliced almonds, divided
Preheat oven to 325°F.
Butter a 9 by 9 by 2-inch metal baking pan; line bottom and sides of pan with parchment paper, extending over sides. Butter parchment. Mix preserves and orange liqueur in small bowl; set aside.
Using electric mixer, beat 1 cup butter and sugar in large bowl until well blended. Beat in almond extract. Add flour and salt; beat just until blended. Transfer 1 cup of dough to another small bowl; add crumbled almond paste and mix with fingertips until small clumps form. Mix in 1/4 cup sliced almonds; set aside for topping.
Press remaining dough evenly onto bottom of prepared pan. Spread preserves mixture evenly over. Using fingertips, coarsely crumble topping over preserves, then sprinkle 1/4 cup almonds over. Press topping lightly into preserves.
Bake shortbread until top and crust edges are golden brown, about 1 hour. Cool completely in pan on rack. Using parchment paper as aid, lift shortbread from pan. Cut shortbread into 4 equal strips, then cut each strip crosswise into 8 small bar s.
Baklava
Serves: 12
Preparation time: 20 minutes
Cooking time:40 minutes
8 ounces clarified butter
18 phyllo leaves
2 cups finely chopped walnuts
1/2 cup sugar
1 teaspoon lemon juice
1/4 cup water
1/4 cup honey Preheat oven to 350 degrees. Select a baking pan the size of the phyllo leaves.
Spread 2 phyllo leaves over the bottom of pan. Brush with butter. Sprinkle with walnuts.
Repeat the same process with the remaining ingredients ending with filo leaves.
Cut the top with a sharp knife about 1/2 -inch deep to make 1 1/2 -inch squares or diamonds.
Bake for 40 minutes. In a saucepan combine, sugar, water, lemon juice and honey.
Boil for 5 minutes and pour over the whole surface of cut baklava.
Blarney stone cookies
Serves: 24
Preparation time: 20 minutes
Cooking time:16 minutes
2 cups powdered sugar
1 cup butter, softened
1 egg
1 1/2 teaspoons vanilla
2 1/4 cups all-purpose flour
2 egg yolks
2 tablespoons water
1 1/2 cups finely chopped dry roasted peanuts
Heat oven to 350°F. Combine powdered sugar, butter, egg and vanilla in large bowl. Beat at medium speed, scraping bowl often, until light and fluffy (2 to 3 minutes). Reduce speed to low. Add flour; beat until well mixed (1 to 2 minutes).
Shape rounded teaspoonfuls of dough into 1-inch balls. Beat egg yolks and water with fork until well mixed in small bowl. Dip balls of dough into beaten egg yolks, then into peanuts. Place onto ungreased sheets.
Bake for 12 to 16 minutes or until top springs back when touched lightly in center.
Butterscotch coffee squares
Serves: 12
Preparation time:20 minutes
Cooking time:35 minutes
1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoons cinnamon
1 14-ounce package butterscotch morsels
1 1/2 cups shortening
1 cup firmly packed brown sugar
1 egg
1/2 cup boiling water
1 teaspoon instant coffee
1/2 cup chopped pecans
In small bowl, combine flour, baking powder, baking soda, salt, and cinnamon; set aside. In large bowl, combine shortening and sugar. Add egg and beat well. In measuring cup, combine boiling water and instant coffee. Gradually blend in flour mixture alternately with dissolved coffee. Stir in butterscotch morsels and 1/2 cup chopped nuts. Spread in greased and floured 13 x 9 x 2 inch baking pan. Bake at 350 degrees for 30-35 minutes. Cool. Cut into 2 inch squares.
Chewy oatmeal cookies
Serves: 10
Preparation time: 20 minutes
Cooking time:12 minutes
3/4 cup butter
1 1/4 cup firmly packed light brown sugar
1 egg
1/3 cup milk
1 1/2 teaspoon vanilla
3 cup quick oats
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon
1 cup raisins
1 cup chopped walnuts
Heat oven to 375 degrees F.
Grease baking sheet.
Combine shortening, light brown sugar, egg, milk and vanilla in large bowl and beat with an electric mixer at medium speed until well blended.
Combine oats, flour, baking soda, salt and cinnamon and cream together with mixer at low speed until just blended.
Stir in raisins and nuts.
Drop rounded tablespoonfuls of dough 2" apart onto baking sheet.
Bake at 375'F. for 10-12 minutes, or until lightly browned.
Cool 2 minutes on baking sheet. Remove to foil on counter top.
Chipits cookies
Serves: 20
Preparation time: 15 minutes
Cooking time:12 minutes
1 cup shortening
1 cup brown sugar, firmly packed
1/2 cup white sugar
2 eggs
2 teaspoons vanilla
2 cups flour
1 teaspoon baking soda
1 teaspoon salt
2 cups miniature semi-sweet chocolate chips
1 cup chopped walnuts (optional)
Preheat oven to 375 degrees.
Cream shortening, brown sugar and white sugar. Beat in eggs and vanilla. Combine flour, baking soda and salt.
Gradually blend into creamed mixture. Stir in the chocolate chips and nuts (optional).
Drop from small spoon onto ungreased sheet. Bake for 10 to 12 minutes.
Chocolate brownie cookies
Serves: 12
Preparation time: 25 minutes
Cooking time:9 minutes
1/4 cup all-purpose flour (yes, this is the correct amount!)
1/4 tsp baking powder
1/8 tsp salt
2 large eggs
2/3 cup granulated sugar
1/2 tbsp brewed espresso (or you can use reconstituted espresso powder)
1 tsp vanilla extract
2 tbsp unsalted butter
5 oz extra-bittersweet chocolate (70% or higher), chopped
2 oz unsweetened chocolate, chopped
3/4 cup mini chocolate chips
Preheat oven to 375°F. Line 2 baking sheets with parchment paper.
In a small bowl, whisk together the flour, baking powder, and salt. Set aside. In the bowl of an electric mixer, briefly whip the eggs to break them up. Add the sugar, espresso, and vanilla and beat on high speed for 15 minutes, until thick. (This will help add body to the batter because there is so little flour in the recipe.)
While the eggs are whipping, place the butter in the top of a double boiler, or in a small metal bowl suspended over a pot of simmering (not boiling) water, and scatter the extra-bittersweet and unsweetened chocolate on top. Heat until the butter and chocolate melt. Remove the boiler top from over the water and stir the chocolate and butter until smooth.
Gently fold the chocolate mixture into the egg mixture until partially combined (there should still be some streaks). Add the flour mixture to the batter and carefully fold it in. Fold in the chocolate chips. If the batter is very runny, let it rest until it thickens slightly, about 5 minutes.
Drop the batter by heaping teaspoonfuls onto the prepared baking sheets and bake until puffed and cracked, 8 to 9 minutes. Cool on a wire rack before removing from the baking sheets.
Chocolate Crinkle Cookies
Serves: 12
Preparation time: 20 minutes
Cooking time:12 minutes
1/2 cup confectioners' sugar
1 2/3 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter, at room
temperature
1 1/4 cups sugar
2 eggs
1/2 teaspoon vanilla extract
Note: Using a heaping teasspoon of the dough you get 48 s.
Preheat an oven to 350°F. Grease 2 baking sheets with butter.
Put the confectioners' sugar into a bowl and set aside.
In another bowl, using a wooden spoon, stir together the flour, cocoa, baking powder and salt. Set aside.
In a large bowl, using an electric mixer, beat the butter and sugar on medium speed until creamy, about 3 minutes. Turn off the mixer and scrape down the bowl with a rubber spatula. Add 1 egg and beat on medium speed until blended. Add the other egg and vanilla and beat until blended.
Turn off the mixer and add the flour mixture. Beat on low speed just until blended.
To form the s, using a teaspoon, scoop up a rounded spoonful of dough. Scrape the dough off the spoon into the palm of your hand. Roll the dough into a ball. Roll the ball in the confectioners' sugar until covered. Place 1 1/2 inches apart on prepared sheets.
Bake about 12 minutes until tops are puffed and crackled.
(Do not over bake. Cookies are soft when hot but firm and chewy when cool. ) Remove to rack to cool. Store tightly covered up to 3 weeks with wax paper between layers.
Chocolate macarons
It is preferable to weigh ingredients for better accuracy.
It is preferable to weigh ingredients for better accuracy.
4 oz (115 g) ground almonds
8 oz (230 g) icing sugar
2 tablespoons (15 g) cocoa powder for chocolate macarons
4 large (144 g) egg whites
2 1/2 oz (72 g) fine sugar
DARK CHOCOLATE GANACHE:
4 1/2 oz (130g) dark chocolate, finely chopped
1/2 cup (130 mls) cream
pinch of sea salt
Line two baking trays with parchment paper.
Prepare a piping pastry bag with a round tip.
Place the almonds, icing sugar and cocoa in a food processor, and pulse to combine. Do this around 10 times, or until all the ingredients are mixed well together. Sift in a fine mesh sieve, twice.
Place the egg whites and caster sugar in the bowl of a stand mixer fitted with a whisk attachment and whisk for 2 minutes at a low speed using a KitchenAid mixer.
Increase to a medium speed for 2 minutes followed by a high speed for 2 minutes. The whisked egg whites should form a clump in the middle of the whisk. Remove the egg whites from the whisk and detach the bowl from the mixer before adding the almonds, icing sugar and cocoa.
Fold the dry ingredients into the whisked egg whites, pressing against the side of the bowl. The goal here is to incorporate the dry ingredients, but also to deflate the egg whites. This should take about 40 strokes. The mixture is ready to pipe when it flows in ribbons off the spatula, like lava.
Fill the prepared piping bag with half the mixture, sealing the open end with a twist.
Pipe four dots of the mixture in the corners of the tray, under the baking paper, to secure the baking paper to the tray to prevent sliding.
To pipe the macarons, hold the piping tip at an angle to the baking tray and pipe circles about 1 inch (2.5 cm) in diameter.
Grab the sides of the baking tray and tap it on a hard surface (such as your kitchen bench) 3 to 4 times to remove air bubbles. Refill the piping bag and pipe and tap the second tray of macarons.
Rest the macarons for 30 minutes before baking, or until the macarons are not sticky or tacky to touch.
While the macarons are resting preheat the oven to 150 celsius (300 Fahrenheit).
Place a piped tray in the middle rack of the oven for 16 minutes, rotating the tray at the 8 minute mark. Remove from oven and cool on the tray for a few minutes before removing the baking paper from the tray and allowing the macarons to cool for 30 minutes on a cool surface before placing onto a cooling rack.
While the macarons are cooling make the ganache. Place the cream in a small saucepan and bring to a boil over a medium heat. Remove from the heat and add the chocolate and leave to sit for a minute. Add the sea salt and whisk to combine. Leave to cool at room temperature until the ganache is a spreadable consistency and not too runny.
Once completely cooled fill with chocolate ganache and refrigerate, covered, for 24 hours to allow the flavours to fully develop.
Serves: 10
Preparation time: 40 minutes
Cooking time:16 minutes
4 oz (115 g) ground almonds
8 oz (230 g) icing sugar
2 tablespoons (15 g) cocoa powder for chocolate macarons
4 large (144 g) egg whites
2 1/2 oz (72 g) fine sugar
DARK CHOCOLATE GANACHE:
4 1/2 oz (130g) dark chocolate, finely chopped
1/2 cup (130 mls) cream
pinch of sea salt
Line two baking trays with parchment paper.
Prepare a piping pastry bag with a round tip.
Place the almonds, icing sugar and cocoa in a food processor, and pulse to combine. Do this around 10 times, or until all the ingredients are mixed well together. Sift in a fine mesh sieve, twice.
Place the egg whites and caster sugar in the bowl of a stand mixer fitted with a whisk attachment and whisk for 2 minutes at a low speed using a KitchenAid mixer.
Increase to a medium speed for 2 minutes followed by a high speed for 2 minutes. The whisked egg whites should form a clump in the middle of the whisk. Remove the egg whites from the whisk and detach the bowl from the mixer before adding the almonds, icing sugar and cocoa.
Fold the dry ingredients into the whisked egg whites, pressing against the side of the bowl. The goal here is to incorporate the dry ingredients, but also to deflate the egg whites. This should take about 40 strokes. The mixture is ready to pipe when it flows in ribbons off the spatula, like lava.
Fill the prepared piping bag with half the mixture, sealing the open end with a twist.
Pipe four dots of the mixture in the corners of the tray, under the baking paper, to secure the baking paper to the tray to prevent sliding.
To pipe the macarons, hold the piping tip at an angle to the baking tray and pipe circles about 1 inch (2.5 cm) in diameter.
Grab the sides of the baking tray and tap it on a hard surface (such as your kitchen bench) 3 to 4 times to remove air bubbles. Refill the piping bag and pipe and tap the second tray of macarons.
Rest the macarons for 30 minutes before baking, or until the macarons are not sticky or tacky to touch.
While the macarons are resting preheat the oven to 150 celsius (300 Fahrenheit).
Place a piped tray in the middle rack of the oven for 16 minutes, rotating the tray at the 8 minute mark. Remove from oven and cool on the tray for a few minutes before removing the baking paper from the tray and allowing the macarons to cool for 30 minutes on a cool surface before placing onto a cooling rack.
While the macarons are cooling make the ganache. Place the cream in a small saucepan and bring to a boil over a medium heat. Remove from the heat and add the chocolate and leave to sit for a minute. Add the sea salt and whisk to combine. Leave to cool at room temperature until the ganache is a spreadable consistency and not too runny.
Once completely cooled fill with chocolate ganache and refrigerate, covered, for 24 hours to allow the flavours to fully develop.
Chocolate peppermint shortbread cookies
Preparation time: 20 minutes
Cooking time:7 minutes
3/4 cup butter, softened
1/2 cup powdered sugar
1/4 teaspoon peppermint extract
2 (1-ounce) squares unsweetened baking chocolate, melted, cooled slightly
1 1/2 cups all-purpose flour
1 cup mini real semi-sweet chocolate chips
Frosting Ingredients:
1 cup powdered sugar
2 tablespoons butter, softened
1 tablespoon milk
1/4 teaspoon peppermint extract
1 drop green food color
Drizzle Ingredients:
1/2 cup mini real semi-sweet chocolate chips
1/2 teaspoon vegetable shortening
Heat oven to 375°F. Combine all ingredients except flour and 1 cup mini chocolate chips in large bowl. Beat at medium speed until creamy. Reduce speed to low. Add flour; beat until mixture forms a dough. Stir in 1 cup mini chocolate chips by hand. Shape dough into 1-inch balls.
Place 2 inches apart onto ungreased sheets. Flatten each ball to 1 1/2-inch circle with bottom of glass dipped in flour.
Bake for 5 to 7 minutes or until set. (DO NOT OVER BAKE.) Let stand 2 minutes; remove from sheets. Cool completely on wire rack.
Combine all frosting ingredients in small bowl. Beat at low speed until smooth. (Add additional milk, one teaspoonful at a time, for desired frosting consistency.)
Frost cooled s. Place s onto waxed paper. Place 1/2 cup mini chocolate chips and shortening in small microwave-safe bowl. Microwave on HIGH, stirring every 30 seconds, until smooth (60 to 90 seconds).
Drizzle thin lines of chocolate over frosting with teaspoon. Let stand until chocolate is set (at least 30 minutes).
Chocolate shortcakes cookies
Serves: 8
Preparation time: 15 minutes
Cooking time:20 minutes
2 cups all purpose flour
1/2 cup sugar
1/3 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (6 ounces) semisweet chocolate chips
chilled whipping cream
melted unsalted butter
additional sugar Preheat oven to 325 degrees.
Sift flour, sugar, cocoa, baking powder, baking soda and salt into large bowl. Mix in chocolate chips.
Mix in just enough chilled cream to form dough that will be firm enough to roll out.
Turn out dough onto well floured work surface. Using well floured hands, pat out dough to 3/4 inch thick rectangle, frequently sliding long knife under dough to prevent sticking.
With floured 2 inch round star shaped cutter, cut out shortcakes. Gather dough pieces; pat out to 3/4 inch thick rectangle and cut out additional s
Brush shortcakes with butter, sprinkle with additional sugar. Arrange shortcakes sugared side down on 2 heavy large baking sheets. Brush tops with butter and sprinkle with sugar. Bake until firm about 20 minutes.
Transfer shortcakes to racks and cool.
(Can be made 1 day ahead. Cover, let stand at room temperature.)
Chocolate-dipped macadamia cookies
Serves: 8
Preparation time: 20 minutes
Cooking time:15 minutes
1/2 cup (4 oz) unsalted butter, room temperature
1/3 cup confectioners' sugar
1 large egg yolk
2 tablespoons finely grated lemon zest plus 1/2 teaspoon lemon juice
1/8 teaspoon coarse salt
1/2 cup macadamia nuts, toasted and finely ground
1 cup all-purpose flour (spooned and leveled)
5 ounces bittersweet chocolate, chopped
Preheat oven to 350 degrees with racks in upper and lower thirds.
In a large bowl, using an electric mixer, beat butter and sugar on medium-high until light and fluffy, 2 minutes.
Add egg yolk, lemon zest and juice, and salt and beat until combined; beat in nuts. With mixer on low, add flour and beat just until combined, 2 minutes.
Form dough into a 4 1/2-inch-long log, wrap in plastic, and freeze until firm, 30 minutes. Cut into 1/4-inch slices, transfer to two parchment-lined baking sheets, and freeze 5 minutes.
Bake until golden at edges, 14 minutes, rotating sheets halfway through. Let s cool completely on wire racks.
Melt chocolate. Dip half of each into chocolate; transfer to parchment-lined baking sheets. Chill until set, 10 minutes.
Choconut chippers
Serves: 24
Preparation time: 20 minutes
Cooking time:20 minutes
3/4 cup sugar
3/4 cup firmly packed brown sugar
1/4 cup oil
1 teaspoon vanilla
2 egg whites or 1 whole egg
1 (5-oz) pkg. chocolate fudge pudding and pie filling mix (6-serving size; not instant)
1 (8-oz.) container dairy sour cream
2 cups all-purpose flour
1 1/2 cups rolled oats
1 teaspoon baking soda
1/2 teaspoon salt
2 cups chopped pecans
1 (12 oz.) pkg. (2 cups) semi-sweet chocolate chips
Heat oven to 375 degrees. Grease sheets. In large bowl, combine sugar, brown sugar, oil, vanilla, egg whites, pudding mix and sour cream at low speed until moistened; beat 2 minutes at medium speed. Add flour, rolled oats, baking soda and salt; mix at low speed until blended.
Blend in pecans and chocolate chips.
(Tip: If dough is too soft, cover with plastic wrap and refrigerate about 1 hour, or stir in an additional 1/4 cup flour for easier handling.)
Drop by rounded tablespoonfuls 2 inches apart onto greased sheets.
Bake at 375 degrees for 6 to 7 minutes or until set. Do not overbake. Cool 1 minute; remove from sheets.
Christmas chocolate dipped maple log walnut cookies
These little maple logs are delicious and a great idea for Christmas. Children love dipping the ends in chocolate.
These little maple logs are delicious and a great idea for Christmas. Children love dipping the ends in chocolate.
1/2 cup butter, softened
1/2 cup shortening
1/2 cup confectioners' sugar
1 teaspoon vanilla extract
1 teaspoon maple flavoring
1-1/2 cups all-purpose flour
1 cup quick-cooking oats
1/2 teaspoon salt
6 ounces semisweet chocolate, melted
3 tablespoons warm milk
3/4 cup ground walnuts In a large bowl, cream the butter, shortening and confectioners' sugar until light and fluffy. Beat in vanilla and maple flavoring.
Combine the flour, oats and salt; gradually add to creamed mixture and mix well.
On a lightly floured surface, shape dough into 1/2-in.-wide logs. Cut into 2-in. pieces. Place 1 in. apart on ungreased baking sheets.
Bake at 325° for 15-18 minutes or until set and very lightly browned. Remove to wire racks to cool.
Mix melted chocolate and milk; stir until smooth. Dip one end of each into chocolate; allow excess to drip off. Roll in walnuts. Place on waxed paper until set.
Serves: 12
Preparation time:20 minutes
Cooking time:20 minutes
1/2 cup butter, softened
1/2 cup shortening
1/2 cup confectioners' sugar
1 teaspoon vanilla extract
1 teaspoon maple flavoring
1-1/2 cups all-purpose flour
1 cup quick-cooking oats
1/2 teaspoon salt
6 ounces semisweet chocolate, melted
3 tablespoons warm milk
3/4 cup ground walnuts In a large bowl, cream the butter, shortening and confectioners' sugar until light and fluffy. Beat in vanilla and maple flavoring.
Combine the flour, oats and salt; gradually add to creamed mixture and mix well.
On a lightly floured surface, shape dough into 1/2-in.-wide logs. Cut into 2-in. pieces. Place 1 in. apart on ungreased baking sheets.
Bake at 325° for 15-18 minutes or until set and very lightly browned. Remove to wire racks to cool.
Mix melted chocolate and milk; stir until smooth. Dip one end of each into chocolate; allow excess to drip off. Roll in walnuts. Place on waxed paper until set.
Christmas rosettes
These Norwegian cookies are Christmastime favorites. You need a rosette iron set to make these confections.
These Norwegian cookies are Christmastime favorites. You need a rosette iron set to make these confections.
1 cup milk
1 teaspoon pure vanilla extract
3 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon cardamon
1 1/2 cups all-purpose flour
2 eggs, lightly beaten
2 quarts canola oil
Confectioners' sugar for sprinkling Pour milk into a small bowl, and add the vanilla, sugar, salt, and cardamon.
In a medium bowl, add flour and eggs, alternating with milk. Whisk until smooth and thick.
Let stand at room temperature for 30 minutes or refrigerate covered overnight.
Heat oil in a four-quart saucepan over medium-high heat or until a deep-frying thermometer registers 375 degrees.
Attach rosette iron to handle. Carefully dip iron into oil for 2 to 3 minutes.
Blot with paper towel. Always remember to heat rosette iron before dipping into batter. Dip hot iron into batter up to the top edge; do not allow batter to coat the top.
Submerge iron in oil, and cook rosette until lightly browned. Remove iron from oil, and gently remove rosette, using a fork if necessary.
If rosette pops out of the iron and falls into the oil, use tongs to retrieve it. Drain rosettes on paper towels.
Sprinkle with Confectioners' sugar before serving.
Serves: 12
Preparation time: 20 minutes
Cooking time:30 minutes
1 cup milk
1 teaspoon pure vanilla extract
3 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon cardamon
1 1/2 cups all-purpose flour
2 eggs, lightly beaten
2 quarts canola oil
Confectioners' sugar for sprinkling Pour milk into a small bowl, and add the vanilla, sugar, salt, and cardamon.
In a medium bowl, add flour and eggs, alternating with milk. Whisk until smooth and thick.
Let stand at room temperature for 30 minutes or refrigerate covered overnight.
Heat oil in a four-quart saucepan over medium-high heat or until a deep-frying thermometer registers 375 degrees.
Attach rosette iron to handle. Carefully dip iron into oil for 2 to 3 minutes.
Blot with paper towel. Always remember to heat rosette iron before dipping into batter. Dip hot iron into batter up to the top edge; do not allow batter to coat the top.
Submerge iron in oil, and cook rosette until lightly browned. Remove iron from oil, and gently remove rosette, using a fork if necessary.
If rosette pops out of the iron and falls into the oil, use tongs to retrieve it. Drain rosettes on paper towels.
Sprinkle with Confectioners' sugar before serving.
Cinnamon rolls version 1
Serves: 12
Preparation time: 15 minutes
Cooking time:20 minutes
1/2 cup shortening
3/4 cup brown sugar
1 egg
3/4 cup milk
1/2 teaspoon baking soda
2 teaspoons cream of tartar
2 1/2 cups flour
Filling:
1 cup brown sugar
1 teaspoon cinnamon or more if you like
1/2 cup melted butter
Glaze:
1 1/2 cups confectioners' sugar
3 or 4 tablespoons of milk. Cream shortening, sugar and egg. Add the dry ingredients and milk alternately.
To assemble the cinnamon rolls:
On a lightly floured surface, use a rolling pin to flatten the dough into as large a rectangle as possible (until the dough is about 1/8 inch to 1/4 thick).
Soften the butter and spread evenly over surface of dough. Sprinkle the cinnamon sugar mixture on the melted butter.
Starting with the longer side (it is a rectangle, so pick one of the longer sides) roll the rectangle into a tube. Pinch the edges to seal.
With a sharp knife, slice the tube into 1 inch thick slices.
Place on a non-stick sheet (or a sheet coated with baking spray).
Bake the rolls at 400°F until golden brown. Allow to cool for a few minutes then transfer on a rack to cool.
Glaze:
Cinnamon rolls are wonderful if treated with this glaze:
Mix 1 1/2 cups confectioners' sugar with 3 or 4 tablespoons of milk.
Drizzle on cinnamon rolls after they have cooled for about 5 minutes.
Cinnamon rolls version 2
Serves: 12
Preparation time: 15 minutes
Cooking time:20 minutes
Makes 12
2 cups flour
4 teaspoons baking powder
1/2 cup shortening
1 teaspoon salt
1 1/4 cups milk
5 tablespoons soft butter
1 cup dark brown sugar
1 tablespoon cinnamon powder In a mixing bowl, combine flour, baking powder and salt. Add shortening and mix with a spoon. Add milk. Stir mixture to form a ball. Roll out on a floured surface into 9 by 16-inch rectangle.
Spread butter over surface of dough. Sprinkle brown sugar and cinnamon over butter.
Roll up dough on a floured surface into a cylinder. Cut into 12 even rounds.
Place into greased muffin tins. Bake at 350 degrees 15 to 20 minutes or until golden brown.
Remove onto rack to cool. Store and seal in a tin.
Coconut crispies
Serves: 8
Preparation time: 15 minutes
Cooking time:15 minutes
1 cup shortening
1/2 cup brown sugar
1 cup white sugar
1 egg
1 cup oatmeal
1 cup flakes coconut
1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt Preheat oven to 350 degrees.
Cream shortening with brown and white sugars.
Add egg and mix well.
Combine all dry ingredients and add to the shortening mixture. Spoon the equivalent of 1 teaspoon on greased sheet.
Bake for 12-15 minutes. Transfer s on a rack and cool.
Coconut kisses
Serves: 10
Preparation time: 20 minutes
Cooking time:15 minutes
5 egg whites
1 tablespoon sugar
1 1/2 cups confectioners' sugar
2 1/2 cups sweetened coconut flakes
1 teaspoon grated lemon zest
1 teaspoon all-purpose flour Preheat oven to 350 degrees.
Whisk the egg whites until frothy. Add the sugar and whisk until stiff but not dry.
Fold in the confectioners' sugar, coconut and lemon zest. Place in a double boiler or in a metal bowl over barely simmering water. Stir constantly until the mixture is hot.
Stir in the flour.
Line two baking sheets with parchment paper. Using heaping teaspoons full of the batter; spoon the s onto the baking sheets, placing them 2 inches apart.
Bake until the s are golden brown, about 15 minutes. Transfer to a rack to cool.
Coconut squares
Serves: 10
Preparation time: 15 minutes
Cooking time:25 minutes
1 1/4 cups graham cracker crumbs
1/2 cup melted butter
2 teaspoons cocoa powder
2 teaspoon sugar
1 14-ounce can condensed milk
2 1/2 cups shredded coconut
1 teaspoon vanilla
Preheat oven to 375 degrees.
Combine the graham cracker crumbs with the butter, cocoa powder and sugar.
Press the mixture in an 8 -inch by 10 -inch pan. Bake at 375 degrees for 10 minutes.
Mix the remaining ingredients. Spread on crust.
Bake at 375 degrees about 15 minutes, or until brown.
Refrigerate until cool. Cut into squares.
Coconut-almond bars
Serves: 24
Preparation time: 20 minutes
Cooking time:20 minutes
4 egg whites
1 1/2 cups sugar
1 teaspoon water
1 teaspoon almond extract
2 teaspoons vanilla
1 cup all-purpose flour
3 cups shredded coconut
48 whole almonds
1/2 cup semi-sweet chocolate chips
3 teaspoons unsalted butter Preheat oven to 350 degrees.
Grease 15 x 10 x 1-inch jelly roll pan. In large bowl, beat egg whites until soft peaks form.
Gradually add sugar; beat until stiff peaks form, about 7 minutes. Add water, almond extract and vanilla; blend well. Lightly spoon flour into measuring cup; level off.
Stir in flour and coconut; mix well. Spread in greased pan. Arrange almonds over top of bars in 8 rows of 6 each.
Bake at 350 degrees for 15 to 20 minutes or until lightly browned and top springs back when lightly touched in center.
Cover pan with foil until cool.
In small saucepan, melt chocolate chips and butter over low heat, stirring occasionally; drizzle over cooled bars.
Cookie christmas tree
This edible centerpiece is a great family project. Have each person decorate some of the cookies and then assemble into your own personalized masterpiece.
This edible centerpiece is a great family project. Have each person decorate some of the cookies and then assemble into your own personalized masterpiece.
3/4 cup slivered almonds
2 1/4 cups all-purpose flour
1/4 teaspoon salt
1 cup butter, softened
3/4 cup sugar
1 egg
1 teaspoon vanilla
1/2 teaspoon freshly grated lemon zest
1/4 teaspoon almond extract
Frosting
3 cups powdered sugar
1/3 cup butter, softened
1 1/2 teaspoons vanilla
1 to 2 tablespoons milk
Place almonds into food processor bowl fitted with metal blade. Cover; process until finely ground. Combine almonds, flour and salt in bowl; set aside.
Combine 1 cup butter and sugar in bowl; beat until light and fluffy. Add egg, 1 teaspoon vanilla, lemon zest and almond extract. Continue beating, scraping bowl occasionally, until well mixed. Add flour mixture; beat at low speed until well mixed.
Divide dough in half. Shape each half into ball; flatten slightly. Wrap each in plastic food wrap, refrigerate at least 2 hours or until firm.
Heat oven to 350°F. Roll out dough, one-half at a time, on lightly floured surface (keeping remaining dough refrigerated) to 1/4 inch thickness. Cut out 3 each of 6 graduated sizes of star-shaped cutters (18 s total). Bake similar sizes of s together on ungreased sheet 8-12 minutes or until edges are just beginning to brown. Cool 1 minute on sheet; remove to cooling rack. Cool completely.
Combine powdered sugar and 1/3 cup butter in bowl; beat at low speed until well mixed. Add 1 1/2 teaspoons vanilla and enough milk for desired frosting consistency.
Frost and decorate 1 large as desired. Secure decorated to serving platter with 1 teaspoon frosting. Place about 1 teaspoon icing in center of . Repeat frosting as desired, decorating and securing same size on top, turning it slightly so points of star are offset from previous . Repeat, continuing to stack s in graduated sizes, reserving 1 small . Stand reserved small up to form tree topper, securing with frosting.
Serves: 10
Preparation time: 1 hour 20 minutes
Cooking time:30 minutes
3/4 cup slivered almonds
2 1/4 cups all-purpose flour
1/4 teaspoon salt
1 cup butter, softened
3/4 cup sugar
1 egg
1 teaspoon vanilla
1/2 teaspoon freshly grated lemon zest
1/4 teaspoon almond extract
Frosting
3 cups powdered sugar
1/3 cup butter, softened
1 1/2 teaspoons vanilla
1 to 2 tablespoons milk
Place almonds into food processor bowl fitted with metal blade. Cover; process until finely ground. Combine almonds, flour and salt in bowl; set aside.Combine 1 cup butter and sugar in bowl; beat until light and fluffy. Add egg, 1 teaspoon vanilla, lemon zest and almond extract. Continue beating, scraping bowl occasionally, until well mixed. Add flour mixture; beat at low speed until well mixed.
Divide dough in half. Shape each half into ball; flatten slightly. Wrap each in plastic food wrap, refrigerate at least 2 hours or until firm.
Heat oven to 350°F. Roll out dough, one-half at a time, on lightly floured surface (keeping remaining dough refrigerated) to 1/4 inch thickness. Cut out 3 each of 6 graduated sizes of star-shaped cutters (18 s total). Bake similar sizes of s together on ungreased sheet 8-12 minutes or until edges are just beginning to brown. Cool 1 minute on sheet; remove to cooling rack. Cool completely.
Combine powdered sugar and 1/3 cup butter in bowl; beat at low speed until well mixed. Add 1 1/2 teaspoons vanilla and enough milk for desired frosting consistency.
Frost and decorate 1 large as desired. Secure decorated to serving platter with 1 teaspoon frosting. Place about 1 teaspoon icing in center of . Repeat frosting as desired, decorating and securing same size on top, turning it slightly so points of star are offset from previous . Repeat, continuing to stack s in graduated sizes, reserving 1 small . Stand reserved small up to form tree topper, securing with frosting.
Cranberry pistachio biscotti
Serves: 12
Preparation time: 20 minutes
Cooking time:40 minutes
3 eggs
3/4 cup sugar
1/2 cup melted butter, cooled
2 teaspoons vanilla
3 cups flour
3 teaspoons baking powder
1/2 teaspoon salt
1/3 cup chopped dried cranberries
1/2 cup shelled pistachios Preheat oven to 350 degrees.
In a large bowl, beat eggs and sugar; gradually add butter and vanilla.
Mix together flour, baking powder, and salt; stir into egg mixture to make soft sticky dough. Add cranberries and pistachios; mix with spoon, then with floured hands, until dough is smooth and fruit and nuts are evenly distributed.
Turn dough onto a floured surface and press into ball. Divide in half; shape each into 7-inch log.
Flatten to 4 inches wide with slightly rounded edges. Place logs about 4 inches apart on greased large baking sheet.
Bake for about 20 minutes or until firm to touch. Let cool for 10 minutes on baking sheet.
Transfer logs to cutting board; with sharp knife, cut on slight diagonal into 3/4 inch slices.
Arrange slices upright, about 3/4 inch apart on baking sheet. Reduce oven temperature to 300 degrees.
Bake slices for 20 to 25 minutes, or until firm and dry.
Let cool. (may be stored in airtight containers for 4 days.)
Cranberry shortbread
Delicious, tender, buttery shortbread.
When storing a log of cookie dough in the fridge or freezer, put it in a plastic tube or the empty paper towel roll that you've cut down the middle. It helps to keep the round shape and prevents the flat side you might get after it rests for awhile.
Delicious, tender, buttery shortbread.
When storing a log of cookie dough in the fridge or freezer, put it in a plastic tube or the empty paper towel roll that you've cut down the middle. It helps to keep the round shape and prevents the flat side you might get after it rests for awhile.
1 cup butter, room temperature
1 cup icing sugar, sifted
1 teaspoon vanilla extract
1/2 teaspoon salt
2 cups all-purpose flour
1/2 cup dried cranberries With an electric or stand mixer, beat butter, sugar, vanilla, and salt until smooth. With mixer on low speed, add flour, mixing just until a dough forms. Stir in cranberries
Divide dough in half; place each half on a sheet of foil plastic wrap. Gently roll each into a 1 1/2-inch-diameter log. It will be about 12 inches long. Wrap tightly in the plastic wrap, and refrigerate until firm, 1 to 1 1/2 hours.
Preheat oven to 350 degrees. Unwrap logs; with a serrated knife, slice dough 1/4 inch thick Arrange slices, about 1 inch apart, on baking sheets.
Bake until lightly golden around the edges, 6 to 8 minutes. Cool on baking sheets 1 to 2 minutes; transfer to a wire rack to cool completely.
When storing a log of cookie dough in the fridge or freezer, put it in a plastic tube or the empty paper towel roll that you've cut down the middle. It helps to keep the round shape and prevents the flat side you might get after it rests for awhile.
Serves: 12
Preparation time:15 minutes
Cooking time:8 minutes
When storing a log of cookie dough in the fridge or freezer, put it in a plastic tube or the empty paper towel roll that you've cut down the middle. It helps to keep the round shape and prevents the flat side you might get after it rests for awhile.
1 cup butter, room temperature
1 cup icing sugar, sifted
1 teaspoon vanilla extract
1/2 teaspoon salt
2 cups all-purpose flour
1/2 cup dried cranberries With an electric or stand mixer, beat butter, sugar, vanilla, and salt until smooth. With mixer on low speed, add flour, mixing just until a dough forms. Stir in cranberries
Divide dough in half; place each half on a sheet of foil plastic wrap. Gently roll each into a 1 1/2-inch-diameter log. It will be about 12 inches long. Wrap tightly in the plastic wrap, and refrigerate until firm, 1 to 1 1/2 hours.
Preheat oven to 350 degrees. Unwrap logs; with a serrated knife, slice dough 1/4 inch thick Arrange slices, about 1 inch apart, on baking sheets.
Bake until lightly golden around the edges, 6 to 8 minutes. Cool on baking sheets 1 to 2 minutes; transfer to a wire rack to cool completely.
Cream puff wreath
Making cream puffs is easy. The dough comes together quickly on the stovetop, so be sure to have all of the ingredients ready before you start. For a splash of colour, you can garnish the wreath with fresh bay leaves and sugared cranberries (made by tossing fresh or frozen berries in egg white then granulated sugar).
Recipe adapted
from The Canadian Living Test Kitchen
Making cream puffs is easy. The dough comes together quickly on the stovetop, so be sure to have all of the ingredients ready before you start. For a splash of colour, you can garnish the wreath with fresh bay leaves and sugared cranberries (made by tossing fresh or frozen berries in egg white then granulated sugar).
Recipe adapted
from The Canadian Living Test Kitchen
1 cup (250 mL) water
1 tsp (5 mL) granulated sugar
1/4 tsp (1 mL) salt
1/2 cup (125 mL) unsalted butter, cubed
1 cup (250 mL) all-purpose flour
4 eggs
2 tbsp (30 mL) icing sugar
Peppermint Filling:
1-1/3 cups (325 mL) whipping cream, (35%)
10 oz (283 g) white chocolate, chopped
1 tsp (5 mL) peppermint extract Peppermint Filling:
In small saucepan, bring cream to boil; pour over chocolate in heatproof bowl,
stirring until melted. Stir in peppermint extract. Loosely cover and refrigerate until chilled, about 2
hours. Using electric mixer, whisk until thickened and soft peaks form (do not overbeat).
Cream puffs:
In saucepan, bring water, granulated sugar and salt to boil over medium-high heat, stirring. Stir in
butter until melted. Reduce heat to medium-low; add flour all at once and beat with wooden spoon
until dough comes cleanly off side of pan but lightly films bottom of pan.
Transfer to stand mixer with paddle attachment; beat on medium speed for 30 seconds. Beat in
eggs, 1 at a time, beating each until thoroughly incorporated. (Or remove saucepan from heat; with
wooden spoon, beat in eggs, 1 at a time.)
Using piping bag fitted with 3/4-inch (2 cm) star tip, pipe dough, 2 inches (5 cm) apart, into 1-1/2-inch
(4 cm) circles, about 1/2 inch (1 cm) high and dragging tip toward you to create tip of leaf, onto 2
parchment paper-lined baking sheets.
Bake in top and bottom thirds of 400ºF (200ºC) oven, switching and rotating pans after 8 minutes,
until golden, 14 to 16 minutes.
Reduce heat to 350ºF (180ºC); bake until golden brown, 10 to 12 minutes. Turn off heat; open door
slightly and let dry in oven until cool enough to handle. Remove to racks; let cool completely.
Cut each leaf in half horizontally. Spoon filling into each bottom; replace top. To serve, arrange leaves
on large platter with points facing outward to resemble wreath. Dust with icing sugar.
Serves: 12
Preparation time: 3 hours
Cooking time:20 minutes
Recipe adapted
from The Canadian Living Test Kitchen
1 cup (250 mL) water
1 tsp (5 mL) granulated sugar
1/4 tsp (1 mL) salt
1/2 cup (125 mL) unsalted butter, cubed
1 cup (250 mL) all-purpose flour
4 eggs
2 tbsp (30 mL) icing sugar
Peppermint Filling:
1-1/3 cups (325 mL) whipping cream, (35%)
10 oz (283 g) white chocolate, chopped
1 tsp (5 mL) peppermint extract Peppermint Filling:
In small saucepan, bring cream to boil; pour over chocolate in heatproof bowl,
stirring until melted. Stir in peppermint extract. Loosely cover and refrigerate until chilled, about 2
hours. Using electric mixer, whisk until thickened and soft peaks form (do not overbeat).
Cream puffs:
In saucepan, bring water, granulated sugar and salt to boil over medium-high heat, stirring. Stir in
butter until melted. Reduce heat to medium-low; add flour all at once and beat with wooden spoon
until dough comes cleanly off side of pan but lightly films bottom of pan.
Transfer to stand mixer with paddle attachment; beat on medium speed for 30 seconds. Beat in
eggs, 1 at a time, beating each until thoroughly incorporated. (Or remove saucepan from heat; with
wooden spoon, beat in eggs, 1 at a time.)
Using piping bag fitted with 3/4-inch (2 cm) star tip, pipe dough, 2 inches (5 cm) apart, into 1-1/2-inch
(4 cm) circles, about 1/2 inch (1 cm) high and dragging tip toward you to create tip of leaf, onto 2
parchment paper-lined baking sheets.
Bake in top and bottom thirds of 400ºF (200ºC) oven, switching and rotating pans after 8 minutes,
until golden, 14 to 16 minutes.
Reduce heat to 350ºF (180ºC); bake until golden brown, 10 to 12 minutes. Turn off heat; open door
slightly and let dry in oven until cool enough to handle. Remove to racks; let cool completely.
Cut each leaf in half horizontally. Spoon filling into each bottom; replace top. To serve, arrange leaves
on large platter with points facing outward to resemble wreath. Dust with icing sugar.
Crumble top cranberry bars
Cranberry bars are a festive and can be served year-round.
A variety of dried fruits, such as cherries, blueberries etc., can be substituted for the cranberries.
Cranberry bars are a festive and can be served year-round.
A variety of dried fruits, such as cherries, blueberries etc., can be substituted for the cranberries.
Crust
1 1/2 cups uncooked quick cooking oats
1/2 cup sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
1/2 cup butter, softened
1 teaspoon vanilla
Filling
1 cup sour cream
1/4 cup sugar
1 egg yolk
2 teaspoons freshly grated lemon zest
1 teaspoon vanilla
1 cup sweetened dried cranberries
Topping
1/3 cup coarsely chopped pecans Heat oven to 350°F. Spray 9-inch square baking pan with no-stick cooking spray; set aside.
Combine oats, 1/2 cup sugar, flour and salt in large bowl; stir until well mixed. Cut in butter and vanilla with pastry blender or fork until mixture resembles coarse crumbs. Place 1 cup crust mixture into small bowl; set aside.
Press remaining crust mixture into prepared pan. Bake 15-18 minutes or until edges are just beginning to brown.
Meanwhile, combine sour cream, 1/4 cup sugar, egg yolk, lemon zest and vanilla in small bowl; stir until well mixed. Stir in cranberries. Spread filling mixture over hot, partially baked crust.
Stir pecans into reserved crust mixture; sprinkle over cranberry mixture, lightly pressing down onto filling. Bake 35-40 minutes or until edges are golden brown. Cool 30 minutes; refrigerate 2 hours. Cut into bars.
Serves: 12
Preparation time: 25 minutes
Cooking time:40 minutes
A variety of dried fruits, such as cherries, blueberries etc., can be substituted for the cranberries.
Crust
1 1/2 cups uncooked quick cooking oats
1/2 cup sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
1/2 cup butter, softened
1 teaspoon vanilla
Filling
1 cup sour cream
1/4 cup sugar
1 egg yolk
2 teaspoons freshly grated lemon zest
1 teaspoon vanilla
1 cup sweetened dried cranberries
Topping
1/3 cup coarsely chopped pecans Heat oven to 350°F. Spray 9-inch square baking pan with no-stick cooking spray; set aside.
Combine oats, 1/2 cup sugar, flour and salt in large bowl; stir until well mixed. Cut in butter and vanilla with pastry blender or fork until mixture resembles coarse crumbs. Place 1 cup crust mixture into small bowl; set aside.
Press remaining crust mixture into prepared pan. Bake 15-18 minutes or until edges are just beginning to brown.
Meanwhile, combine sour cream, 1/4 cup sugar, egg yolk, lemon zest and vanilla in small bowl; stir until well mixed. Stir in cranberries. Spread filling mixture over hot, partially baked crust.
Stir pecans into reserved crust mixture; sprinkle over cranberry mixture, lightly pressing down onto filling. Bake 35-40 minutes or until edges are golden brown. Cool 30 minutes; refrigerate 2 hours. Cut into bars.
Date and nut squares
Serves: 12
Preparation time: 15 minutes
Cooking time:45 minutes
3/4 cup sugar
2 eggs
1 teaspoon vanilla extract
1 tablespoon baking powder
1 heaping tablespoon flour
1 cup dates, chopped
1 cup walnuts, chopped Preheat oven to 325 degrees.
In a large mixing bowl, combine the sugar, eggs, baking powder and flour. Mix well.
Stir in the dates and walnuts.
Pour the mixture in a greased 8-by-8 inch pan.
Bake for 45 minutes. Cool.
Cut up into small squares. May be served with whipped cream.
Date squares
Serves: 8
Preparation time: 20 minutes
Cooking time:45 minutes
1 1/2 cups flour
1/2 teaspoon baking soda
1 1/2 cups oatmeal
1 1/2 cups brown sugar
1 cup butter
For filling:
1 1/2 pounds pitted dates
1 cup hot water
1/4 cup sugar pinch of salt
1 teaspoon vanilla
Preheat oven to 350 degrees.
Prepare filling first. Combine dates, hot water, sugar and salt together in a saucepan.
Cook over medium heat until dates are soft and water is absorbed; add vanilla and let cool.
Stir flour and baking soda together; add to oatmeal and brown sugar and mix well.
Work in butter with fork until mixture is crumbly. Spread 1/2 the mixture in bottom of greased 9" square pan and pat down; cover with cooled date filling.
Pat 1/2 of remaining mixture on top; then sprinkle over lightly with remainder.
Bake for 35 minutes.
Double chocolate chip cookies
Serves: 8
Preparation time: 15 minutes
Cooking time:14 minutes
1 3/4 cups flour
1/4 teaspoon baking soda
1 cup soft butter
1 teaspoon vanilla extract
1 cup white sugar
1/2 cup dark brown sugar
1 egg
1/3 cup unsweetened cocoa
2 teaspoons milk
1 cup chopped walnuts (optional)
2 cups semi sweet chocolate chips Preheat oven at 350 degrees.
Combine flour and baking soda and set aside. In a mixer, cream butter, vanilla, sugars, and beat until fluffy.
Beat in egg. At low speed, beat in cocoa and milk. Mix in walnuts (optional) and chocolate chips.
Drop by rounded teaspoonfuls about 2 inches apart onto non-stick or foil-lined baking sheets.
Bake for 12 to 14 minutes. Remove from oven and cool slightly before transferring to a rack.
Espresso chocolate chip cookies
Serves: 12
Preparation time: 15 minutes
Cooking time:14 minutes
2 1/4 cups all purpose flour
1 tablespoon ground cinnamon
1 teaspoon baking soda
1/3 teaspoon salt
1 1/3 cups golden brown sugar
1 cup unsalted butter, softened
1 large egg
4 teaspoons instant espresso powder
2 teaspoons vanilla extract
1 cup semisweet chocolate chips
1 cup milk chocolate chips
1 cup walnuts, toasted, chopped Preheat oven to 350 degrees.
Grease two sheets. Blend together flour, cinnamon, baking soda and salt.
Beat, butter, sugar, egg, espresso powder and vanilla until well blended. Mix in dry ingredients.
Stir in chocolate chips and walnuts. Drop dough by rounded tablespoonfuls onto prepared sheets, spacing well apart.
Bake s until brown on top, about 14 minutes.
Festive shortbreads
Serves: 8
Preparation time: 15 minutes
Cooking time:25 minutes
1 cup soft unsalted butter
3/4 cup sugar
1 egg
1 teaspoon vanilla
2 1/4 cups all-purpose flour
2/3 cup cornstarch
1/4 teaspoon salt Preheat oven to 325 degrees .
Using an electric table-top or hand mixer, cream the butter and sugar until fluffy.
Beat in the egg and vanilla. Gradually add the dry ingredients and form a ball with the dough.
Chill for 2 to 3 hours. Shape dough into 1-inch balls. Place on sheet.
Press ball with a stamp to form a design. Bake 20 to 25 minutes . Cookies should not brown.
Cool on wire rack. Decorate s with frosting piped through a pastry tube.
Store in air-tight container in a cool place.
Financiers
Serves: 8
Preparation time: 15 minutes
Cooking time:20 minutes
3/4 cup ( 3 1/2 ounces by weight) almond powder
2/3 cup ( 3 1/2 ounces by weight) all purpose flour
1 1/3 cups sugar
8 egg whites
1/4 teaspoon vanilla
5 1/4 ounces melted butter Preheat oven to 350 degrees.
In a large mixing bowl, combine all ingredients except butter. Beat for 2 minutes at medium speed.
Gradually pour in the butter while stirring. Mix well. Butter tiny molds. Spoon mixture into molds about 3/4 full.
Bake for 20 minutes or until golden brown. Unmold while hot. Cool on racks.
Coconut financiers: replace almond powder with coconut flakes
Chocolate financiers: substitute 2 oz cocoa powder to 2 oz flour
Frosted dream bars
A buttertart-like filling between a shortbread base and a lemon glaze.
A buttertart-like filling between a shortbread base and a lemon glaze.
Base:
1 cup All-purpose flour
1 teaspoon baking powder
1/2 shortening
1 egg
1 tablespoon milk
1/2 raspberry jam
Filling:
2 eggs
1 cup light brown sugar
2 tablespoon flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla
1 cup chopped walnuts
1/2 cup coconut
Icing:
1 1/2 cups icing sugar
1 1/2 tablespoon lemon juice
1 to 2 tablespoons cream
Base:
Combine flour and baking powder. Cut in shortening until mixture is crumbly. Beat egg and milk together. Add to flour mixture. Mix well.
Press firmly into greased 9 inch square cake pan. Spread jam evenly over crust.
Filling:
Beat eggs and brown sugar in small bowl on medium speed of electric mixer until thick and stiff, about 4 minutes. Stir in remaining ingredients. Spread over jam.
Bake at 350 degrees for 35 to 40 minutes, or until set and golden. Cool slightly then frost while still warm.
Icing:
Combine all ingredients using enough cream to make a spreading consistency.
Spread quickly over slightly warm bars.
Serves: 10
Preparation time: 20 minutes
Cooking time:35 minutes
Base:
1 cup All-purpose flour
1 teaspoon baking powder
1/2 shortening
1 egg
1 tablespoon milk
1/2 raspberry jam
Filling:
2 eggs
1 cup light brown sugar
2 tablespoon flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla
1 cup chopped walnuts
1/2 cup coconut
Icing:
1 1/2 cups icing sugar
1 1/2 tablespoon lemon juice
1 to 2 tablespoons cream
Base:
Combine flour and baking powder. Cut in shortening until mixture is crumbly. Beat egg and milk together. Add to flour mixture. Mix well.
Press firmly into greased 9 inch square cake pan. Spread jam evenly over crust.
Filling:
Beat eggs and brown sugar in small bowl on medium speed of electric mixer until thick and stiff, about 4 minutes. Stir in remaining ingredients. Spread over jam.
Bake at 350 degrees for 35 to 40 minutes, or until set and golden. Cool slightly then frost while still warm.
Icing:
Combine all ingredients using enough cream to make a spreading consistency.
Spread quickly over slightly warm bars.
Ginger molasses cookies big and soft
Preparation time: 20 minutes
Cooking time:12 minutes
2 1/4 cups flour
2 teaspoons baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon allspice (optional)
1/2 teaspoon clove (optional)
3/4 cup unsalted butter, softened
1 cup dark brown sugar
1 extra-large egg
1/4 cup regular unsulphured molasses
granulated sugar (for coating dough before baking)
vegetable oil cooking spray (for coating) (optional)
Heat oven to 375 degrees with the rack in the center. Line 2 baking sheets with parchment paper. Set aside. Sift flour, baking soda, salt, cinnamon, ginger, allspice, and cloves into a medium bowl. Set aside. Cream the butter and brown sugar in a large mixing bowl with mixer on high speed until light and fluffy, about 1 minute. With mixer on medium speed, beat in the egg and molasses, then increase the speed to high and beat about 1 minute longer, until the mixture no longer looks curdled. Scrape the sides with a rubber spatula several times while mixing.
Mix in the flour mixture on low speed. The batter will be rather stiff. Place some granulated sugar on a small plate or saucer. Use a 1/4 cup ice cream scoop or a measuring cup to form 1/4-cup portions of dough. (Spray the cup or scoop with the optional non-stick vegetable spray to make it easier to release the dough.) Transfer the dough to your hands and roll each portion into a rough ball, then roll each ball into the sugar. Place six sugared balls on each baking sheet, spacing them evenly, because they will spread during baking.
Dampen your fingers with water and press down lightly on each to flatten it a little and dampen the top. Refrigerate one filled baking sheet while the other bakes. Bake for 12 minutes, or until the s have spread and are firm to the touch. Rotate the sheet 180 degrees halfway through the baking time. Remove from the oven and let the s cool on the baking sheet.
Note: This dough can be frozen for slice-and- bake s. Just roll into a log 2-1/2 inches thick. Wrap in plastic wrap and then in foil. Can be stored in the freezer up to 6 months.
Ginger snaps
Serves: 24
Preparation time: 20 minutes
Cooking time:12 minutes
1 cup molasses
1 cup shortening
1 tablespoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 egg
1 teaspoon salt
1/2 cup sugar
3 1/2 cups flour Combine molasses, shortening, and baking soda in saucepan. Bring to boil. Cool mixture.
Add the remaining ingredients. Knead well on a working surface. Chill dough for a few hours or more, or freeze dough in several small batches.
Roll very thin,(1/8-inch thick) with a rolling pin. Cut with a 2-inch round cutter. Bake in preheated oven at 350 degrees for 12 minutes.
Gingerbread trees with lemon icing
Drizzles of lemony icing and sprinklings of sanding sugar give these simple gingerbread triangles their Christmas tree appearance and holiday flair.
Drizzles of lemony icing and sprinklings of sanding sugar give these simple gingerbread triangles their Christmas tree appearance and holiday flair.
2 1/2 cups all-purpose flour (spooned and leveled), plus more for rolling
1 teaspoon baking soda
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon cinnamon
1 teaspoon coarse salt
1 cup (2 sticks) unsalted butter, room temperature
3/4 cup granulated sugar
1 large egg
1/4 cup unsulfured molasses
FOR THE ICING:
2 tablespoons fresh lemon juice
1 1/3 cups confectioners' sugar
Sanding or coarse sugar (optional) In a medium bowl, whisk together flour, baking soda, ginger, cloves, cinnamon, and salt. In a large bowl, using an electric mixer, beat butter and granulated sugar on medium-high until creamy, 3 minutes. Add egg and beat to combine. Add molasses and beat to combine, scraping down bowl as needed. With mixer on low, gradually add flour mixture and beat until combined. Wrap dough in plastic and refrigerate until firm, 1 hour (or up to 3 days).
Preheat oven to 350 degrees, with racks in upper and lower thirds. On a lightly floured work surface, roll out dough to a 1/4-inch thickness. With a sharp knife or cutter, cut dough into small 2-inch-wide triangles. Arrange triangles, 1 inch apart, on two parchment-lined baking sheets. Bake until s are firm and golden at edges, 10 to 12 minutes. Let cool completely on sheets on wire racks.
Make icing: In a small bowl, combine lemon juice and confectioners' sugar and whisk until smooth. Drizzle icing over cooled s and sprinkle with sanding sugar, if desired.
Serves: 20
Preparation time: 20 minutes
Cooking time:12 minutes
2 1/2 cups all-purpose flour (spooned and leveled), plus more for rolling
1 teaspoon baking soda
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon cinnamon
1 teaspoon coarse salt
1 cup (2 sticks) unsalted butter, room temperature
3/4 cup granulated sugar
1 large egg
1/4 cup unsulfured molasses
FOR THE ICING:
2 tablespoons fresh lemon juice
1 1/3 cups confectioners' sugar
Sanding or coarse sugar (optional) In a medium bowl, whisk together flour, baking soda, ginger, cloves, cinnamon, and salt. In a large bowl, using an electric mixer, beat butter and granulated sugar on medium-high until creamy, 3 minutes. Add egg and beat to combine. Add molasses and beat to combine, scraping down bowl as needed. With mixer on low, gradually add flour mixture and beat until combined. Wrap dough in plastic and refrigerate until firm, 1 hour (or up to 3 days).
Preheat oven to 350 degrees, with racks in upper and lower thirds. On a lightly floured work surface, roll out dough to a 1/4-inch thickness. With a sharp knife or cutter, cut dough into small 2-inch-wide triangles. Arrange triangles, 1 inch apart, on two parchment-lined baking sheets. Bake until s are firm and golden at edges, 10 to 12 minutes. Let cool completely on sheets on wire racks.
Make icing: In a small bowl, combine lemon juice and confectioners' sugar and whisk until smooth. Drizzle icing over cooled s and sprinkle with sanding sugar, if desired.
Gingersnap cookies
The recipe for these ultra thin ginger snaps originated from the restaurant Chez Panisse
Note that slicing the frozen cookie dough as thin as possible, the thinner the cookie, the crispier it will be, and including the 1/8 of a teaspoon of ground black pepper that the recipe calls for. Black pepper is an odd ingredient to add to a cookie.
The recipe for these ultra thin ginger snaps originated from the restaurant Chez Panisse
Note that slicing the frozen cookie dough as thin as possible, the thinner the cookie, the crispier it will be, and including the 1/8 of a teaspoon of ground black pepper that the recipe calls for. Black pepper is an odd ingredient to add to a cookie.
8 oz unsalted butter
1 1/4 cup + 2 Tbsp. granulated sugar
1/2 teaspoon vanilla extract
2 small eggs or 1 1/2 large eggs
1/3 cup molasses
3 cups all-purpose flour
2 1/2 teaspoon baking soda
1/2 teaspoon salt
2 1/2 teaspoon cinnamon
2 1/2 teaspoon ground ginger
1/8 teaspoon finely ground black pepper
Cream butter until soft; add sugar, and beat until light and fluffy. Add vanilla and eggs, and beat until fluffy. Add molasses and beat until well-mixed.
Sift the dry ingredients; add to the mixture, 1/3 at a time. Mix only until the dry ingredients become incorporated.
Line a 9" x 5" loaf pan with plastic wrap, so that some hangs over the outsides. Press the dough into the bottom of the pan. Pack it tightly, and try to make the top as level as possible. Cover the dough with the plastic overhangs. Freeze until very firm.
Unwrap and remove dough from the pan. Slice brick into thin slices, no more than 1/8". Place on a parchment or Silpat-lined sheetpan (space at least an inch apart) and bake at 350 degrees until the edges turn dark brown, 7-12 minutes. Check the oven for doneness after 7 minutes.
Serves: 18
Preparation time: 15 minutes
Cooking time:12 minutes
Note that slicing the frozen cookie dough as thin as possible, the thinner the cookie, the crispier it will be, and including the 1/8 of a teaspoon of ground black pepper that the recipe calls for. Black pepper is an odd ingredient to add to a cookie.
8 oz unsalted butter
1 1/4 cup + 2 Tbsp. granulated sugar
1/2 teaspoon vanilla extract
2 small eggs or 1 1/2 large eggs
1/3 cup molasses
3 cups all-purpose flour
2 1/2 teaspoon baking soda
1/2 teaspoon salt
2 1/2 teaspoon cinnamon
2 1/2 teaspoon ground ginger
1/8 teaspoon finely ground black pepper
Cream butter until soft; add sugar, and beat until light and fluffy. Add vanilla and eggs, and beat until fluffy. Add molasses and beat until well-mixed.
Sift the dry ingredients; add to the mixture, 1/3 at a time. Mix only until the dry ingredients become incorporated.
Line a 9" x 5" loaf pan with plastic wrap, so that some hangs over the outsides. Press the dough into the bottom of the pan. Pack it tightly, and try to make the top as level as possible. Cover the dough with the plastic overhangs. Freeze until very firm.
Unwrap and remove dough from the pan. Slice brick into thin slices, no more than 1/8". Place on a parchment or Silpat-lined sheetpan (space at least an inch apart) and bake at 350 degrees until the edges turn dark brown, 7-12 minutes. Check the oven for doneness after 7 minutes.
Glazed holiday stars
Serves: 12
Preparation time: 30 minutes
Cooking time:15 minutes
1 1/4 cups unsalted butter, softened
1 cup white sugar
2 egg yolks
1 teaspoon vanilla
3 cups all-purpose flour
1/2 teaspoon baking powder
pinch of salt
For the glaze:
2 tablespoons light cream
2/3 cup icing sugar
1/2 cup thick raspberry jam In the bowl of an electric mixer, cream butter and sugar. Beat in egg yolks and vanilla until fluffy.
In another mixing bowl, combine flour, baking powder and salt; blend into creamed mixture until well-blended.
Gather dough into a ball and divide into two flat rounds. Wrap each in plastic and refrigerate at least an hour or up to one day. Dough can be frozen for up to two weeks.
Preheat oven to 350 degrees (180 degrees C). Roll out dough on floured work surface to a thickness of about 1/4 inch. Using a 3-inch star cutter, cut out s and place on parchment-lined baking sheets.
(Gather scraps of dough, chill and roll again). Using a small 1-inch star cutter, cut centers out of half of the s. Bake s 13 to 15 minutes or until lightly golden around the edges. Transfer s to rack.
To make glaze, mix cream and sugar in a bowl until smooth and creamy.
Dip the warm s with the cut-out center into glaze or use a brush to glaze. Sandwich 2 glazed s together. Let icing set for one hour.
Melt raspberry jam. Cool. Place a small star cutter in center of sandwiched s. Pour about 1/2 teaspoon of the raspberry in each center. Let set util firm.
Store s in covered container, separating layers with waxed paper, no more than 1 day at room temperature or up to 2 weeks in the freezer.
Glazed molasses cookies
Serves: 12
Preparation time: 15 minutes
Cooking time:12 minutes
1/2 cup shortening
1/2 cup lightly packed brown sugar
1 egg
1/4 cup molasses
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ginger
1/2 teaspoon cinnamon
1/2 cup chopped walnuts
1/2 cup raisins
For glaze:
1 tablespoon soft butter
1 cup icing sugar
5 teaspoons cream
1/2 vanilla Preheat oven to 350 degrees.
Cream together shortening and brown sugar. Add egg and molasses. Beat well. Blend and sift together flour, baking soda, salt, ginger, and cinnamon.
Add to creamed mixture and combine thoroughly. Fold in the chopped walnuts and raisins.
Drop teaspoonfuls onto greased baking sheets. Bake for about 12 minutes.
While the s are slightly warm, glaze with a mixture of butter, icing sugar, cream and vanilla.
Holiday biscotti
Recipe courtesy Giada De Laurentiis
Recipe courtesy Giada De Laurentiis
2 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 teaspoon grated lemon zest
1/4 teaspoon salt
2 large eggs
3/4 cup pistachios, coarsely chopped
2/3 cup dried cranberries
12 ounces good-quality white chocolate, chopped
Red and green sugar crystals, for garnish
Preheat the oven to 350 degrees F.
Line a heavy large baking sheet with parchment paper. Whisk the flour and baking powder in a medium bowl to blend. Using an electric mixer, beat the sugar, butter, lemon zest, and salt in a large bowl to blend. Beat in the eggs 1 at a time. Add the flour mixture and beat just until blended. Stir in the pistachios and cranberries.
Form the dough into a 13-inch long, 3-inch wide log on the prepared baking sheet. Bake until light golden, about 40 minutes. Cool for 30 minutes.
Place the log on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into 1/2 to 3/4-inch-thick slices. Arrange the biscotti, cut side down, on the baking sheet. Bake the biscotti until they are pale golden, about 15 minutes. Transfer the biscotti to a rack and cool completely.
Stir the chocolate in a bowl set over a saucepan of simmering water until the chocolate melts. Dip half of the biscotti into the melted chocolate. Gently shake off the excess chocolate. Place the biscotti on the baking sheet for the chocolate to set. Sprinkle with the sugar crystals. Refrigerate until the chocolate is firm, about 35 minutes.
The biscotti can be made ahead. Store them in an airtight container up to 4 days, or wrap them in foil and freeze in resealable plastic bags up to 3 weeks.
Serves: 8
Preparation time: 25 minutes
Cooking time:55 minutes
2 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 teaspoon grated lemon zest
1/4 teaspoon salt
2 large eggs
3/4 cup pistachios, coarsely chopped
2/3 cup dried cranberries
12 ounces good-quality white chocolate, chopped
Red and green sugar crystals, for garnish
Preheat the oven to 350 degrees F.
Line a heavy large baking sheet with parchment paper. Whisk the flour and baking powder in a medium bowl to blend. Using an electric mixer, beat the sugar, butter, lemon zest, and salt in a large bowl to blend. Beat in the eggs 1 at a time. Add the flour mixture and beat just until blended. Stir in the pistachios and cranberries.
Form the dough into a 13-inch long, 3-inch wide log on the prepared baking sheet. Bake until light golden, about 40 minutes. Cool for 30 minutes.
Place the log on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into 1/2 to 3/4-inch-thick slices. Arrange the biscotti, cut side down, on the baking sheet. Bake the biscotti until they are pale golden, about 15 minutes. Transfer the biscotti to a rack and cool completely.
Stir the chocolate in a bowl set over a saucepan of simmering water until the chocolate melts. Dip half of the biscotti into the melted chocolate. Gently shake off the excess chocolate. Place the biscotti on the baking sheet for the chocolate to set. Sprinkle with the sugar crystals. Refrigerate until the chocolate is firm, about 35 minutes.
The biscotti can be made ahead. Store them in an airtight container up to 4 days, or wrap them in foil and freeze in resealable plastic bags up to 3 weeks.
Irish cream sandwiches
Preparation time: 20 minutes
Cooking time:8 minutes
3/4 cup butter, softened
3/4 cup sugar
1 egg
1 teaspoon vanilla
1 1/2 cups all-purpose flour
3/4 cup unsweetened cocoa
1/4 teaspoon salt
1 1/2 cups powdered sugar
1/4 cup butter, softened
2 to 3 teaspoons Irish cream liqueur**
Topping ingredients:
Powdered sugar, if desired
Combine 3/4 cup butter and sugar in large bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg and vanilla; continue beating until well mixed. Reduce speed to low; add flour, cocoa and salt.
Beat until well mixed. Divide dough in half; shape each half on lightly floured surface into 8-inch long square log with 1 1/2-inch sides.
Wrap in plastic food wrap; refrigerate until firm (2 hours or overnight).
Heat oven to 325°F. Cut logs into 1/4-inch square slices with sharp, serrated knife. Place squares 1 inch apart onto ungreased sheets.
Bake for 6 to 8 minutes or until set.
Combine powdered sugar and 1/4 cup butter in small bowl. Beat at low speed, adding enough liqueur for desired spreading consistency.
Spread about 1 teaspoon filling on , top with second . Press together gently. Sprinkle with powdered sugar, if desired.
**Substitute 2 to 3 teaspoons very strong brewed coffee.
TIP: Make sure not to slice the dough too thick or the s will not be crisp.
Make Ahead: Prepare s as directed; cool completely. Freeze in airtight container up to 1 month. When ready to use, thaw s completely. Prepare filling and assemble sandwiches as directed.
Irish mist brownies
A fudgy brownie, layered with mint butter cream and drizzled with chocolate.
A fudgy brownie, layered with mint butter cream and drizzled with chocolate.
Brownies Ingredients:
1/2 cup butter
2 (1-ounce) squares unsweetened baking chocolate
1 cup sugar
3/4 cup all-purpose flour
2 eggs
Filling Ingredients:
2 cups powdered sugar
1 (3-ounce) package cream cheese, softened
3 tablespoons butter, softened
1/2 teaspoon peppermint extract
5 drops green food color
2 drops yellow food color
Drizzle Ingredients:
1 (1-ounce) square unsweetened baking chocolate, melted
Heat oven to 350°F. Melt 1/2 cup butter and 2 squares chocolate in 2-quart saucepan over medium heat, stirring constantly, until smooth (4 to 6 minutes). Stir in all remaining brownie ingredients until well mixed. Spread into greased 8-inch square baking pan.
Bake for 25 to 30 minutes or until brownie just begins to pull away from sides of pan. Cool completely.
Combine all filling ingredients except chocolate in small bowl. Beat at medium speed until creamy. Spread over cooled bars.
Drizzle with melted chocolate. Cool completely; cut into bars. Cover; store refrigerated.
Preparation time: 20 minutes
Cooking time:30 minutes
Brownies Ingredients:
1/2 cup butter
2 (1-ounce) squares unsweetened baking chocolate
1 cup sugar
3/4 cup all-purpose flour
2 eggs
Filling Ingredients:
2 cups powdered sugar
1 (3-ounce) package cream cheese, softened
3 tablespoons butter, softened
1/2 teaspoon peppermint extract
5 drops green food color
2 drops yellow food color
Drizzle Ingredients:
1 (1-ounce) square unsweetened baking chocolate, melted
Heat oven to 350°F. Melt 1/2 cup butter and 2 squares chocolate in 2-quart saucepan over medium heat, stirring constantly, until smooth (4 to 6 minutes). Stir in all remaining brownie ingredients until well mixed. Spread into greased 8-inch square baking pan.
Bake for 25 to 30 minutes or until brownie just begins to pull away from sides of pan. Cool completely.
Combine all filling ingredients except chocolate in small bowl. Beat at medium speed until creamy. Spread over cooled bars.
Drizzle with melted chocolate. Cool completely; cut into bars. Cover; store refrigerated.
Irish shortbreads
melt-in-your-mouth Christmas or St. Patrick's Day treat.
melt-in-your-mouth Christmas or St. Patrick's Day treat.
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup plus 1 tablespoon confectioners' sugar
2 1/2 cups all-purpose flour, plus more for work surface
Preheat oven to 300 degrees. Line two baking sheets with parchment paper; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar. With the mixer on low, slowly add flour. Continue mixing until dough comes together to form a ball.
Transfer dough to a lightly floured work surface; roll out dough to about 1/4-inch thickness, dusting rolling pin with flour as necessary to prevent sticking.
Here are 2 methods to form the s:
Method 1
Using a 2 1/4-inch round, fluted cutter, cut out dough. Transfer to prepared baking sheet, spacing about 1 inch apart. Gather up any scraps, gently re-roll, and repeat cutting process. Take care not to overwork dough.
Transfer baking sheet to oven and bake until shortbread just begins to turn golden, about 30 minutes. Transfer s to a wire rack to cool. Shortbread may be stored in an airtight container for up to 3 days.
Method 2
Knead well and divide dough into 2 equal portions. Press into 2 ungreased 8-inch round tart pans with removable bottom.
Bake 30-40 minutes or until golden.
Remove from oven, sprinkle lightly with sugar; cut into pie-shaped wedges. Store in airtight containers.
Serves: 12
Preparation time: 15 minutes
Cooking time:40 minutes
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup plus 1 tablespoon confectioners' sugar
2 1/2 cups all-purpose flour, plus more for work surface
Preheat oven to 300 degrees. Line two baking sheets with parchment paper; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar. With the mixer on low, slowly add flour. Continue mixing until dough comes together to form a ball.
Transfer dough to a lightly floured work surface; roll out dough to about 1/4-inch thickness, dusting rolling pin with flour as necessary to prevent sticking.
Here are 2 methods to form the s:
Method 1
Using a 2 1/4-inch round, fluted cutter, cut out dough. Transfer to prepared baking sheet, spacing about 1 inch apart. Gather up any scraps, gently re-roll, and repeat cutting process. Take care not to overwork dough.
Transfer baking sheet to oven and bake until shortbread just begins to turn golden, about 30 minutes. Transfer s to a wire rack to cool. Shortbread may be stored in an airtight container for up to 3 days.
Method 2
Knead well and divide dough into 2 equal portions. Press into 2 ungreased 8-inch round tart pans with removable bottom.
Bake 30-40 minutes or until golden.
Remove from oven, sprinkle lightly with sugar; cut into pie-shaped wedges. Store in airtight containers.
Italian Christmas pastries
These Italian pastries are known world wide by different names, but same recipe.
Italy: cenci, wanda, gnocchi, pasta frolla
France: bugnes
Poland: krusciki
Spain: Pastel
Japan: Karinto
These Italian pastries are known world wide by different names, but same recipe.
Italy: cenci, wanda, gnocchi, pasta frolla
France: bugnes
Poland: krusciki
Spain: Pastel
Japan: Karinto
2 cups flour
2 eggs
2 egg yolks
2 teaspoons dark rum
1/8 teaspoon salt
oil for frying
icing sugar Combine all the ingredients. Knead 10 minutes. Refrigerate 1 hour. Roll out small pieces of dough until paper thin.
Use pasta maker if available. It is easier.
Cut into pieces of about 3 -inches long of various shapes.
Preheat oil to 375°; fry s until golden brown, about 1 minute per side. Drain on paper towels. Sprinkle with confectioners' sugar. Cookies are best served the same day.
Serves: 12
Preparation time: 15 minutes
Cooking time:20 minutes
Italy: cenci, wanda, gnocchi, pasta frolla
France: bugnes
Poland: krusciki
Spain: Pastel
Japan: Karinto
2 cups flour
2 eggs
2 egg yolks
2 teaspoons dark rum
1/8 teaspoon salt
oil for frying
icing sugar Combine all the ingredients. Knead 10 minutes. Refrigerate 1 hour. Roll out small pieces of dough until paper thin.
Use pasta maker if available. It is easier.
Cut into pieces of about 3 -inches long of various shapes.
Preheat oil to 375°; fry s until golden brown, about 1 minute per side. Drain on paper towels. Sprinkle with confectioners' sugar. Cookies are best served the same day.
Lace cookies
Coconut lace cookies are made using the same amount coconut flakes instead of almonds.
Coconut lace cookies are made using the same amount coconut flakes instead of almonds.
2 ounces almonds (to yield 1/2 cup ground almonds)
5 tablespoons unsalted butter
1/4 cup firmly-packed light brown sugar
2 tablespoons granulated sugar
2 tablespoons light corn syrup
1/3 cup all-purpose flour
1/8 teaspoon salt
1 teaspoon pure vanilla extract
Preheat oven to 350 degrees F. Position two oven racks in the middle and upper third of your oven. Line two (2) sheets with parchment paper or use the Silicone Baking Mats to prevent the s from sticking. I personally recommend that you use the Silicone Baking Mats as nothing sticks to them.
In a food processor, grind almonds finely; measure out 1/2 cup and set aside.
In a medium saucepan over low heat, heat the butter, brown sugar, granulated sugar, and corn syrup until the butter melts and the sugar dissolves, stirring often. Increase the heat to medium high and, stirring constantly, bring the mixture JUST to a boil. Immediately remove the pan from the heat and stir in the flour and salt until incorporated. Stir in the ground almonds and vanilla extract.
Drop the batter by the teaspoon, 3-inches apart, on the prepared sheets (about 1/2 dozen s per sheet). Prepare all your pans of s at this time even though you are only going to bake 1 or 2 sheets at a time.
Bake the s until evenly light brown, approximately 8 to 10 minutes until the s spread, become thin, and take on a deep golden color. After 5 minutes into the baking time, switch the baking sheets from top to bottom and back to front to promote even baking. The s won't begin to spread until approximately 6 minutes into the baking time.
Line wire cooling racks with plastic wrap. When s are done baking, remove the s from the oven and, as soon as they're firm enough to lift off the baking sheet (which will take just a few minutes), use a wide spatula to transfer them to the prepared cooling racks to cool completely. Allowing the s to cool slightly on the sheet will also cause them to flatten out more. If the s become too cold and hard to remove from the baking sheet without shattering them, replace the pan in the oven to soften the s again.
Bake the remaining s; the batter will have firmed up a bit, but that is fine.
Store the flat s between sheets of parchment paper in a tin or plastic container with a tight-fitting lid.
Serves: 12
Preparation time: 20 minutes
Cooking time:10 minutes
2 ounces almonds (to yield 1/2 cup ground almonds)
5 tablespoons unsalted butter
1/4 cup firmly-packed light brown sugar
2 tablespoons granulated sugar
2 tablespoons light corn syrup
1/3 cup all-purpose flour
1/8 teaspoon salt
1 teaspoon pure vanilla extract
Preheat oven to 350 degrees F. Position two oven racks in the middle and upper third of your oven. Line two (2) sheets with parchment paper or use the Silicone Baking Mats to prevent the s from sticking. I personally recommend that you use the Silicone Baking Mats as nothing sticks to them.
In a food processor, grind almonds finely; measure out 1/2 cup and set aside.
In a medium saucepan over low heat, heat the butter, brown sugar, granulated sugar, and corn syrup until the butter melts and the sugar dissolves, stirring often. Increase the heat to medium high and, stirring constantly, bring the mixture JUST to a boil. Immediately remove the pan from the heat and stir in the flour and salt until incorporated. Stir in the ground almonds and vanilla extract.
Drop the batter by the teaspoon, 3-inches apart, on the prepared sheets (about 1/2 dozen s per sheet). Prepare all your pans of s at this time even though you are only going to bake 1 or 2 sheets at a time.
Bake the s until evenly light brown, approximately 8 to 10 minutes until the s spread, become thin, and take on a deep golden color. After 5 minutes into the baking time, switch the baking sheets from top to bottom and back to front to promote even baking. The s won't begin to spread until approximately 6 minutes into the baking time.
Line wire cooling racks with plastic wrap. When s are done baking, remove the s from the oven and, as soon as they're firm enough to lift off the baking sheet (which will take just a few minutes), use a wide spatula to transfer them to the prepared cooling racks to cool completely. Allowing the s to cool slightly on the sheet will also cause them to flatten out more. If the s become too cold and hard to remove from the baking sheet without shattering them, replace the pan in the oven to soften the s again.
Bake the remaining s; the batter will have firmed up a bit, but that is fine.
Store the flat s between sheets of parchment paper in a tin or plastic container with a tight-fitting lid.
Lacy almond-orange cookies
Anise seeds add a hint of licorice to these pretty lace crispy cookies made of ground almonds. Orange zest adds a citrus aroma.
Recipe adapted from Everyday Food.
Anise seeds add a hint of licorice to these pretty lace crispy cookies made of ground almonds. Orange zest adds a citrus aroma.
Recipe adapted from Everyday Food.
1/2 cup blanched slivered almonds
3/4 teaspoon anise or fennel seed
1/4 cup (1/2 stick) unsalted butter
1/4 cup sugar
3 tablespoons honey
1/2 teaspoon coarse salt
1/4 cup all-purpose flour (spooned and leveled)
1 tablespoon finely grated orange zest Preheat oven to 375 degrees, with racks in middle and lower thirds. Line two baking sheets with parchment paper.
In a food processor, pulse almonds and anise seed until coarsely ground. Transfer mixture to a small saucepan. Add butter, sugar, honey, and salt. Bring to a boil over medium-high, stirring once to combine ingredients as butter melts. Boil 1 minute; remove from heat. Stir in flour and zest. Working quickly, drop batter by teaspoonfuls, 2 1/2 inches apart, on sheets.
Bake until golden brown, 6 to 8 minutes, rotating sheets halfway through. Let cool completely on sheets on wire racks.
Serves: 8
Preparation time: 15 minutes
Cooking time:8 minutes,
Recipe adapted from Everyday Food.
1/2 cup blanched slivered almonds
3/4 teaspoon anise or fennel seed
1/4 cup (1/2 stick) unsalted butter
1/4 cup sugar
3 tablespoons honey
1/2 teaspoon coarse salt
1/4 cup all-purpose flour (spooned and leveled)
1 tablespoon finely grated orange zest Preheat oven to 375 degrees, with racks in middle and lower thirds. Line two baking sheets with parchment paper.
In a food processor, pulse almonds and anise seed until coarsely ground. Transfer mixture to a small saucepan. Add butter, sugar, honey, and salt. Bring to a boil over medium-high, stirring once to combine ingredients as butter melts. Boil 1 minute; remove from heat. Stir in flour and zest. Working quickly, drop batter by teaspoonfuls, 2 1/2 inches apart, on sheets.
Bake until golden brown, 6 to 8 minutes, rotating sheets halfway through. Let cool completely on sheets on wire racks.
Lady fingers
Ladyfingers are oval finger-shaped cookies or cakes that are also known around the world as
Boudoir biscuits,
sponge biscuits,
sponge fingers,
Naples biscuits,
Savoy biscuits (Savoiardi) and
biscuits a la cuiller.
Ladyfingers are oval finger-shaped cookies or cakes that are also known around the world as
Boudoir biscuits,
sponge biscuits,
sponge fingers,
Naples biscuits,
Savoy biscuits (Savoiardi) and
biscuits a la cuiller.
Serves 6
4 ounces sugar
5 egg yolks
1/2 teaspoon vanilla
5 egg whites
1/2 teaspoon cream of tartar
3 ounces fine sugar
1/2 cup sifted flour
5 tablespoons cornstarch Preheat oven to 375 degrees.
Sift the flour with cornstarch.
Beat the sugar with the egg yolks until smooth. Add the vanilla. Beat until light and creamy.
Beat the egg whites with cream of tartar. Gradually add the 3 ounces fine sugar until egg whites are stiff. Fold into egg yolks mixture, alternating egg whites and flour.
Put mixture in pastry bag fitted with a medium plain tube.
Pipe mixture onto a greased and floured baking sheet forming 3-inch long fingers.
Bake 8-10 minutes Cool on rack.
Rothschilds:
Follow the lady fingers recipe.
Just before baking, sprinkle lady fingers with ground almonds. Bake as described above.
When cool, dip and coat the top of lady fingers in tempered sweet chocolate.
Serves: 10
Preparation time: 10 minutes
Cooking time:8 minutes
Boudoir biscuits,
sponge biscuits,
sponge fingers,
Naples biscuits,
Savoy biscuits (Savoiardi) and
biscuits a la cuiller.
Serves 6
4 ounces sugar
5 egg yolks
1/2 teaspoon vanilla
5 egg whites
1/2 teaspoon cream of tartar
3 ounces fine sugar
1/2 cup sifted flour
5 tablespoons cornstarch Preheat oven to 375 degrees.
Sift the flour with cornstarch.
Beat the sugar with the egg yolks until smooth. Add the vanilla. Beat until light and creamy.
Beat the egg whites with cream of tartar. Gradually add the 3 ounces fine sugar until egg whites are stiff. Fold into egg yolks mixture, alternating egg whites and flour.
Put mixture in pastry bag fitted with a medium plain tube.
Pipe mixture onto a greased and floured baking sheet forming 3-inch long fingers.
Bake 8-10 minutes Cool on rack.
Rothschilds:
Follow the lady fingers recipe.
Just before baking, sprinkle lady fingers with ground almonds. Bake as described above.
When cool, dip and coat the top of lady fingers in tempered sweet chocolate.
Lemon krumkake
Serves: 6
Preparation time: 10 minutes
Cooking time:20 minutes
3 eggs
1/2 cup sugar
1/2 cup melted butter
1/2 cup flour
1 teaspoon lemon extract Beat eggs and sugar until light and creamy. Stir in the remaining ingredients until smooth.
Cook on pizzelli machine to form wafers, or while wafer is hot, shape into cup over a glass or similar container.
Lemon lavender cookies
Serves: 12
Preparation time: 40 minutes
Cooking time:10 minutes
2 tsp. dried French lavender buds
3 cups flour
2 tsp. fresh grated lemon peel
1/2 tsp. salt
1 Tbsp lemon juice
1/2 tsp. vanilla
1 cup butter, softened
2 cups powdered sugar
1-2 Tbsp. water, as needed
Frosting:
4 Tbsp. well softened butter
1 cup powdered sugar
1 Tbsp. milk or cream
1/4 tsp. vanilla
1/2 tsp. dried French lavender buds, crushed
In a spice grinder or mortar and pestle, grind up the flowers for batter until a fine powder. Set aside.
Preheat oven to 350˚. Whip the butter until creamy, then add the sugar and whip until light and fluffy. Add the vanilla, lemon juice, lemon zest, lavender and mix well. With the mixer on low, add the flour and salt until well combined. Add the water, a little at a time, until the dough is just able to be shaped into two 12 " long log, about 3" in diameter. Wrap the logs in parchment, and chill for 2 hours or longer, or freeze over night.
Prepare the frosting before baking. Whip the butter until creamy, then whip in the sugar. As you are whipping it, add the vanilla and milk/cream until smooth, thick and creamy. You may need more than the tablespoon to get it to the right consistency. Add the crushed lavender flowers and mix well. Set aside.
Line baking sheets with parchment or wax paper. Slice up the log into 1/4 inch slices with a serrated knife. Place them on a sheet, a couple inches apart. Bake about 8 min. or so, just until the edges are starting to brown. Let cool on the baking sheets, then transfer them to a cooling rack. Once completely cool, frost with a thin layer of frosting.
You may wish to use a few extra crushed buds for garnish on top. Store the s in an airtight container between sheets of parchment paper.
Lemon shortbread coconut squares
Serves: 12
Preparation time: 15 minutes
Cooking time:50 minutes
1 cup all-purpose flour
1 cup sweetened shredded coconut
1/2 cup sifted icing sugar
1/2 cup unsalted butter, at room temperature
6 eggs
1 cup freshly squeezed lemon juice, from about 4 lemons
1/2 cup all-purpose flour
2 1/2 cups granulated sugar 1. For base, preheat oven to 350F (180C). Lightly butter bottom and sides of a 9x13-in. (3-L) baking dish. In a large bowl, stir 1 cup (250 mL) flour with coconut and icing sugar until mixed. Cut in butter using your fingers or a pastry blender until mixture resembles coarse crumbs. Turn into prepared baking dish and press evenly over bottom. Base will be thin. Bake in centre of oven just until crust starts to turn golden. Do not overcook. . Remove from oven and set on a heatproof surface. Then reduce oven to 325F (160C).
2. For filling, in a large bowl, whisk eggs with lemon juice. Stir flour with sugar, then whisk into egg mixture. Pour over hot baked crust. Make sure oven is reduced to 325 F (160 C), then bake in centre of oven until filling is set when pan is jiggled, 30 to 35 min. Cool on a rack. Cut into 2-in. (5-cm) squares just before serving.
Lemon shortbread cookies
Serves: 20
Preparation time: 20 minutes
Cooking time:12 minutes
1 1/4 cups all purpose flour
1/2 cup cornstarch
1/3 cup powdered sugar
3/4 cup (1 1/4 sticks) butter, softened
2 tablespoons white sugar
1 teaspoon grated lemon peel
1 tablespoon lemon juice
2 tablespoons white sugar Preheat oven to 350 degrees.
In a large mixing bowl of an electric beater, combine flour, cornstarch, powdered sugar, butter, lemon peel and lemon juice.
Beat at low speed, scraping bowl often, until well mixed (2 to 3 minutes.) Shape the dough into a 14 by 1-inch cylinder.
Roll in the remaining 2 tablespoons sugar. Wrap in plastic food wrap. Refrigerate until firm.
With a sharp knife, cut the log into 1/4-inch thick slices. Place one inch apart on sheets.
Bake for 10 to 12 minutes or until set. (Cookies will not brown.) Cool on racks. Store in an airtight container.
Lemon squares
Serves: 12
Preparation time: 35 minutes
Cooking time:45 minutes
1 cup all purpose flour
1/2 cup butter, softened
1/4 cup confectioner's sugar
For filling:
3 eggs
1 cup granulated sugar
1/4 cup flour
1/4 teaspoon salt
2 teaspoons grated lemon peel
1/2 cup lemon juice Preheat oven to 350 degrees.
In a medium bowl, mix flour, butter and confectioners sugar. Press evenly in ungreased 8x8x2 inches pan, building up 1/2-inch edges.
Bake 20 minutes.
In a mixing bowl, beat remaining filling ingredients until light and fluffy, about 3 minutes.
Pour over warm crust. Bake about 25 minutes or until center is firm. Cool. Sprinkle with confectioners sugar. Cut into 25 1-1/2-inch squares.
Lemon-glazed candied-ginger cookies
Source : adapted from Martha Stewart.com
Source : adapted from Martha Stewart.com
2 cups all-purpose flour, plus more for surface
1/2 teaspoon baking powder
Salt
6 ounces (3/4 cup) unsalted butter, softened
1 cup packed light-brown sugar
1/2 cup finely chopped candied ginger
1 large egg
2 tablespoons pure vanilla extract
4 cups confectioners' sugar
2 tablespoons finely grated lemon zest
2 teaspoons fresh lemon juice
2 tablespoons honey
1/3 cup water Sift flour, baking powder, and 3/4 teaspoon salt into a bowl. Cream butter and brown sugar with a mixer on medium speed until pale and fluffy, about 3 minutes. Add ginger, and beat for 2 minutes.
Beat in egg and vanilla until well combined. Add flour mixture, and then beat on medium-low speed until dough just comes together.
Shape dough into two 1-inch-thick disks. Wrap tightly in plastic, and refrigerate for at least 1 hour (or up to 3 days).
Preheat oven to 350 degrees. Roll out 1 disk on a lightly floured surface to inch thickness, and cut out 2-inch circles. Place the rounds 1/2 inch apart on parchment-lined baking sheets. Roll out and cut scraps. Refrigerate rounds for 10 minutes.
Bake, rotating sheets halfway through, until s are set and edges are light gold, 12 to 14 minutes. Transfer parchment with s to wire racks. Let cool completely. Repeat with remaining dough. (Cookies can be stored for up to 3 days.)
Whisk confectioners' sugar, lemon zest and juice, honey, water, and a pinch of salt in a bowl until smooth. Drizzle glaze over the cooled s. Let stand until glaze is set, at least 20 minutes. (Glazed s can be stored overnight.)
Serves: 12
Preparation time: 20 minutes
Cooking time:14 minutes
2 cups all-purpose flour, plus more for surface
1/2 teaspoon baking powder
Salt
6 ounces (3/4 cup) unsalted butter, softened
1 cup packed light-brown sugar
1/2 cup finely chopped candied ginger
1 large egg
2 tablespoons pure vanilla extract
4 cups confectioners' sugar
2 tablespoons finely grated lemon zest
2 teaspoons fresh lemon juice
2 tablespoons honey
1/3 cup water Sift flour, baking powder, and 3/4 teaspoon salt into a bowl. Cream butter and brown sugar with a mixer on medium speed until pale and fluffy, about 3 minutes. Add ginger, and beat for 2 minutes.
Beat in egg and vanilla until well combined. Add flour mixture, and then beat on medium-low speed until dough just comes together.
Shape dough into two 1-inch-thick disks. Wrap tightly in plastic, and refrigerate for at least 1 hour (or up to 3 days).
Preheat oven to 350 degrees. Roll out 1 disk on a lightly floured surface to inch thickness, and cut out 2-inch circles. Place the rounds 1/2 inch apart on parchment-lined baking sheets. Roll out and cut scraps. Refrigerate rounds for 10 minutes.
Bake, rotating sheets halfway through, until s are set and edges are light gold, 12 to 14 minutes. Transfer parchment with s to wire racks. Let cool completely. Repeat with remaining dough. (Cookies can be stored for up to 3 days.)
Whisk confectioners' sugar, lemon zest and juice, honey, water, and a pinch of salt in a bowl until smooth. Drizzle glaze over the cooled s. Let stand until glaze is set, at least 20 minutes. (Glazed s can be stored overnight.)
Lime meltaways
These cookies are perfect with margaritas or with a cup of tea.
These cookies are perfect with margaritas or with a cup of tea.
3/4 cup (1 1/2 sticks) unsalted butter at room temperature
1 cup powdered sugar
Finely grated zest of 2 limes
2 tablespoons fresh lime juice
1 tablespoon pure vanilla extract
1 3/4 cups plus 2 tablespoons all-purpose flour
2 tablespoons cornstarch
1/4 teaspoon salt
Put butter and 1/3 cup confectioners’ sugar in the bowl of an electric mixer fitted with the whisk attachment, and mix on medium speed until pale and fluffy. Add lime zest and juice and vanilla, and mix until fluffy.
Whisk together flour, cornstarch, and salt in a bowl. Add to butter mixture, and mix on low speed until just combined.
Divide dough in half. Place each half on an 8-by-12-inch sheet of parchment paper. Roll in parchment to form a log 1 1/4 inches in diameter. Refrigerate logs until cold and firm, at least 1 hour.
Preheat oven to 350 degrees. Remove parchment from logs; cut into 1/4-inch-thick rounds. Space rounds 1 inch apart on baking sheets lined with parchment paper. Bake s until barely golden, about 13 minutes, rotating sheets halfway through. Transfer s to wire racks to cool slightly, 8 to 10 minutes. While still warm (but not piping hot), toss s with remaining 2/3 cup sugar in a resealable plastic bag. Cookies can be stored in airtight containers at room temperature up to 2 weeks.
Serves: 12
Preparation time: 15 minutes
Cooking time:13 minutes
3/4 cup (1 1/2 sticks) unsalted butter at room temperature
1 cup powdered sugar
Finely grated zest of 2 limes
2 tablespoons fresh lime juice
1 tablespoon pure vanilla extract
1 3/4 cups plus 2 tablespoons all-purpose flour
2 tablespoons cornstarch
1/4 teaspoon salt
Put butter and 1/3 cup confectioners’ sugar in the bowl of an electric mixer fitted with the whisk attachment, and mix on medium speed until pale and fluffy. Add lime zest and juice and vanilla, and mix until fluffy.
Whisk together flour, cornstarch, and salt in a bowl. Add to butter mixture, and mix on low speed until just combined.
Divide dough in half. Place each half on an 8-by-12-inch sheet of parchment paper. Roll in parchment to form a log 1 1/4 inches in diameter. Refrigerate logs until cold and firm, at least 1 hour.
Preheat oven to 350 degrees. Remove parchment from logs; cut into 1/4-inch-thick rounds. Space rounds 1 inch apart on baking sheets lined with parchment paper. Bake s until barely golden, about 13 minutes, rotating sheets halfway through. Transfer s to wire racks to cool slightly, 8 to 10 minutes. While still warm (but not piping hot), toss s with remaining 2/3 cup sugar in a resealable plastic bag. Cookies can be stored in airtight containers at room temperature up to 2 weeks.
Linzer cookies
For Valentines' Day, Make heart-shaped
Linzer cookie
For Valentines' Day, Make heart-shaped
Linzer cookie
1 cup (150 grams) whole almonds (blanched or natural)
2 cups (260 grams) all purpose flour
1/2 teaspoon (1 gram) ground cinnamon
1/2 teaspoon (2 grams) salt
Zest (outer yellow skin) of one small lemon
1 cup (226 grams) unsalted butter, room temperature
3/4 cup (150 grams) granulated white sugar, divided
1 teaspoon (5 grams) pure vanilla extract
2 large (40 grams) egg yolks
Topping:
1/2 cup (60 grams) confectioners' (Icing or Powdered) Sugar
1/2 cup (120 ml) Raspberry or Black Currant Jam, well stirred
Preheat your oven to 350 degrees F (180 degrees C) with the oven rack in the center of the oven. Place the almonds on a baking sheet and bake about 8-10 minutes, or until lightly browned and fragrant. Remove from oven and once the nuts have cooled, place in a food processor, along with 1/4 cup (50 grams) white sugar, and process until finely ground.
In a separate bowl, whisk or sift together the flour, cinnamon, salt, and lemon zest.
In the bowl of an electric mixer (or with a hand mixer), beat the butter and remaining 1/2 cup (100 grams) sugar until light and fluffy (about 2-3 minutes). Beat in the vanilla extract and egg yolks. Finally, beat in the ground almonds and then the flour mixture. Divide the dough in half, cover each half with plastic wrap, and refrigerate until firm (30-60 minutes, or up to two days).
Preheat oven to 350 degrees F (180 degrees C). Line two baking sheets with parchment paper.
Remove one ball of dough from the refrigerator. On a lightly floured surface roll out the dough until it is about 1/4 inch (.5 cm) thick. Using a 3 inch (7.5 cm) cutter (round, square, heart, etc.) cut out the s. Place the s about 1 inch (2.5 cm) apart on the prepared baking sheet.
Use a smaller cutter to cut out the centers of half of the s on the baking sheet. Reroll any scraps and cut out the remaining s. Repeat with the second ball of dough. (Note: If you find the s are soft, place the baking sheets with the unbaked s in the refrigerator for about 10 minutes to chill the dough. This will prevent the s from spreading and losing their shape when baked.) Bake the s for about 12 minutes or until lightly browned around the edges. Remove from oven and place on a wire rack to cool.
Assemble Cookies: Place the cut out s on a baking sheet and lightly dust the tops with powdered sugar. Spread a thin layer of jam on the bottom surface of the full (top of will face out). Place the cut-out on top and gently sandwich them together. Using a small spoon or a piping bag, fill the cut-out with a little more jam.
The filled s will soften when stored. If you want the s to stay crisp, assemble the day of serving. The assembled s can be stored in the refrigerator, in an airtight container, for several days.
Serves: 12
Preparation time: 20 minutes
Cooking time:15 minutes
Linzer cookie
1 cup (150 grams) whole almonds (blanched or natural)
2 cups (260 grams) all purpose flour
1/2 teaspoon (1 gram) ground cinnamon
1/2 teaspoon (2 grams) salt
Zest (outer yellow skin) of one small lemon
1 cup (226 grams) unsalted butter, room temperature
3/4 cup (150 grams) granulated white sugar, divided
1 teaspoon (5 grams) pure vanilla extract
2 large (40 grams) egg yolks
Topping:
1/2 cup (60 grams) confectioners' (Icing or Powdered) Sugar
1/2 cup (120 ml) Raspberry or Black Currant Jam, well stirred
Preheat your oven to 350 degrees F (180 degrees C) with the oven rack in the center of the oven. Place the almonds on a baking sheet and bake about 8-10 minutes, or until lightly browned and fragrant. Remove from oven and once the nuts have cooled, place in a food processor, along with 1/4 cup (50 grams) white sugar, and process until finely ground.
In a separate bowl, whisk or sift together the flour, cinnamon, salt, and lemon zest.
In the bowl of an electric mixer (or with a hand mixer), beat the butter and remaining 1/2 cup (100 grams) sugar until light and fluffy (about 2-3 minutes). Beat in the vanilla extract and egg yolks. Finally, beat in the ground almonds and then the flour mixture. Divide the dough in half, cover each half with plastic wrap, and refrigerate until firm (30-60 minutes, or up to two days).
Preheat oven to 350 degrees F (180 degrees C). Line two baking sheets with parchment paper.
Remove one ball of dough from the refrigerator. On a lightly floured surface roll out the dough until it is about 1/4 inch (.5 cm) thick. Using a 3 inch (7.5 cm) cutter (round, square, heart, etc.) cut out the s. Place the s about 1 inch (2.5 cm) apart on the prepared baking sheet.
Use a smaller cutter to cut out the centers of half of the s on the baking sheet. Reroll any scraps and cut out the remaining s. Repeat with the second ball of dough. (Note: If you find the s are soft, place the baking sheets with the unbaked s in the refrigerator for about 10 minutes to chill the dough. This will prevent the s from spreading and losing their shape when baked.) Bake the s for about 12 minutes or until lightly browned around the edges. Remove from oven and place on a wire rack to cool.
Assemble Cookies: Place the cut out s on a baking sheet and lightly dust the tops with powdered sugar. Spread a thin layer of jam on the bottom surface of the full (top of will face out). Place the cut-out on top and gently sandwich them together. Using a small spoon or a piping bag, fill the cut-out with a little more jam.
The filled s will soften when stored. If you want the s to stay crisp, assemble the day of serving. The assembled s can be stored in the refrigerator, in an airtight container, for several days.
Lumberjack cookies
Serves: 9
Preparation time: 20 minutes
Cooking time:18 minutes
1 1/4 cups sifted all-purpose flour
1 teaspoon ground cinnamon
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 cup vegetable shortening
1/2 cup sugar
1/2 cup molasses
2 large eggs, lightly beaten
12 ounces semisweet chocolate chips
1 1/2 cups old-fashioned rolled oats
1 cup chopped walnuts
1 cup raisins
Heat oven to 350 degrees.
Sift together flour, cinnamon, baking soda, baking powder, salt, and ginger in a medium bowl.
In the bowl of an electric mixer fitted with the paddle attachment, cream vegetable shortening and sugar on medium speed until light and fluffy, about 2 minutes. Add molasses, and beat to combine. Add eggs, one at a time, and mix until fully incorporated.
Add the flour mixture, one cup at a time, beating on low speed until dough comes together.
Remove bowl from mixer.
Using a wooden spoon, stir in chocolate chips, oats, walnuts, and raisins. Using a 2-inch ice-cream scoop, drop dough on baking sheet, about 3 inches apart.
Bake until firm, 15 to 18 minutes. Cool for 5 minutes before transferring s to wire rack to cool completely. Repeat with remaining dough.
Madeleines
Serves: 12
Preparation time: 20 minutes
Cooking time:15 minutes
1 cup sugar
3 eggs
grated zest of 1 lemon
1 teaspoon lemon juice
2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon vanilla extract
5 ounces unsalted butter, softened
1/3 cup milk
for the madeleine molds:
softened butter and flour
Preheat oven to 375 degrees.
Brush the Madeleine molds with the softened butter. Dust with flour, then invert the mold to remove any excess of flour.
In the bowl of an electric mixer, combine the sugar and eggs and beat with a whisk until creamy.
Add the lemon zest, flour and baking powder, and vanilla and whisk until blended.
Beat in the softened butter and then the milk. Set the mixture aside for 10 minutes.
Spoon the batter into the molds, filling each mold to the rim. Bake the madeleines for 12 to 15 minutes.
Unmold onto a cake rack and let cool.
Madeleines can be stored up to a week in an airtight container.
Maple wafers
Serves: 16
Preparation time: 15 minutes
Cooking time:10 minutes
1/4 cup shortening
1/2 cup melted butter, cooled
3/4 cup light brown sugar
1 egg
1 teaspoon maple extract
1/2 cup all purpose flour
1/2 teaspoon cream of tartar
1/2 teaspoon baking soda Preheat oven to 350 degrees.
In the bowl of an electric mixer, combine shortening, butter, sugar, egg and maple extract.
Beat until thick and creamy. Combine the flour, cream of tartar and baking soda, and beat into the creamy mixture until smooth.
Using a teaspoon, spoon a teaspoonful onto a buttered baking sheet. Press with a wet glass bottom.
Bake for 8 to 10 minutes. Cool and transfer to a rack.
Marshmallows
Serves: 12
Preparation time: 30 minutes
Cooking time:15 minutes
2 cups sliced almonds
1 1/2 teaspoons cornstarch
1 1/2 teaspoons confectioners' sugar
melted butter for brushing pan
2 envelopes unflavored gelatin
1/3 cup orange juice
3 large egg whites
1 1/4 cups granulated sugar
2 teaspoons corn syrup
1/2 cup water
1/8 teaspoon salt
1 teaspoon vanilla Preheat oven to 350 degrees.
Toast almonds until brown. Let cool and crush. In a bowl, mix cornstarch and confectioners' sugar.
Butter a 13 by 9 by 2 inch baking pan. Dust the pan with cornstarch mixture.
Coat the bottom of pan with cup crushed almonds. In a small bowl, sprinkle gelatin with juice. Set aside.
In a heavy saucepan, combine sugar, corn syrup, and water. Boil to a temperature of 230 degrees.
Continue boiling, and start beating egg whites. When foamy, add salt, and continue beating until syrup reaches 245 degrees. Pour syrup in gelatin. Whisk to dissolve. Gradually pour hot syrup over egg whites while beating at high speed. Add vanilla.
Spread meringue in pan. Smooth surface. Let cool in a dry place until set, at least 2 hours.
Sprinkle work surface with remaining almonds. Loosen edges of pan, and unmold onto nuts.
Cut into 12 even pieces. Dry on rack for 2 to 3 hours. Keeps a week in airtight container.
Variations:
You may omit almonds, increase the sugar-corn starch mix by 1/4 cup. Substitute lemon juice for orange juice. Or use toasted coconut.
Melting moments
Serves: 12
Preparation time: 20 minutes
Cooking time:25 minutes
1 cup all-purpose flour
2 tablespoons cornstarch
1/2 cup confectioners' sugar
1 cup butter, softened
1 1/2 cups flaked coconut Preheat oven to 300 degrees.
Mix flour, cornstarch, and sugar in a bowl. Blend in butter to form a soft dough.
If dough is too soft to handle, cover and chill.
Shape into 3/4-inch balls.
Roll in coconut.
Place 1 1/2 inches apart on ungreased baking sheets. Bake for 20-25 minutes, or until lightly browned.
Mini sweet tart shells
Serves: 12
Preparation time: 30 minutes
Cooking time:15 minutes
For this recipe you will need two mini-muffin pans, each containing twelve 1 3/4 x 1-inch cups.
2 1/4 sticks (1 cup plus 2 tablespoons) cold unsalted butter
3 cups all-purpose flour
3/4 cup confectioners' sugar
1/2 teaspoon salt
3 large egg yolks
3 tablespoons ice water
1 teaspoon vanilla Cut butter into bits. In a food processor pulse flour, confectioners' sugar, and salt until combined well and add butter, pulsing until mixture resembles coarse meal.
In a small bowl whisk together yolks, ice water, and vanilla until combined well and add to flour mixture, pulsing until incorporated.
Form dough into a ball and divide into 2 pieces.
Form each piece into a ball and flatten to form disks. Chill disks, wrapped separately in plastic wrap, at least 1 hour and up to 3 days.
Preheat oven to 400°F. Form 1 dough disk into twenty-four 1-inch balls, keeping remaining disk wrapped and chilled.
Press dough balls into bottoms and up sides of twenty-four 1/8-cup mini-muffin cups (about 1 3/4 inches across top and 1 inch deep).
Trim any overhang with a knife and prick bottoms of shells with a wooden pick.
Chill shells 15 minutes, or until firm. Bake shells in middle of oven 12 minutes, or until golden, and cool in cups on racks.
Gently loosen shells with a knife and remove from cups, reserving shells for mini fruit tartlets and other confections.
Tartlet shells may be made 2 days ahead and kept in an airtight container at room temperature.
Nanaimo bars
The Nanaimo bar is a dessert item of Canada origin popular across North America. It is a bar dessert which requires no baking and is named after the west coast city of Nanaimo, British Columbia.
The Nanaimo bar is a dessert item of Canada origin popular across North America. It is a bar dessert which requires no baking and is named after the west coast city of Nanaimo, British Columbia.
bottom layer
1/2 cup butter
1/4 cup sugar
5 tablespoons cocoa
1 egg, beaten
1 3/4 cups Graham crackers crumbs
3/4 cup fine coconut
1/2 cup finely chopped walnuts
second layer
1/2 cup butter
3 tablespoons milk
2 tablespoons instant vanilla custard powder
2 cups icing sugar
third layer
2/3 cup semisweet chocolate
2 tablespoons butter bottom layer:
Melt butter, sugar, and cocoa in a heavy saucepan.
Add beaten egg and stir to cook and thicken. Remove from heat . Stir in crumbs, coconut and walnuts.
Press firmly into ungreased 9 by 9 inch pan.
Second layer:
Cream butter, milk, custard powder and icing sugar together well. Beat until light. Spread over bottom layer.
Third layer:
Melt chips and butter over low heat. Cool. When cool but still runny, spread over second layer. Chill in refrigerator. Cut into 36 squares.
Serves: 12
Preparation time: 20 minutes
Cooking time:8 minutes
bottom layer
1/2 cup butter
1/4 cup sugar
5 tablespoons cocoa
1 egg, beaten
1 3/4 cups Graham crackers crumbs
3/4 cup fine coconut
1/2 cup finely chopped walnuts
second layer
1/2 cup butter
3 tablespoons milk
2 tablespoons instant vanilla custard powder
2 cups icing sugar
third layer
2/3 cup semisweet chocolate
2 tablespoons butter bottom layer:
Melt butter, sugar, and cocoa in a heavy saucepan.
Add beaten egg and stir to cook and thicken. Remove from heat . Stir in crumbs, coconut and walnuts.
Press firmly into ungreased 9 by 9 inch pan.
Second layer:
Cream butter, milk, custard powder and icing sugar together well. Beat until light. Spread over bottom layer.
Third layer:
Melt chips and butter over low heat. Cool. When cool but still runny, spread over second layer. Chill in refrigerator. Cut into 36 squares.
No Bake chocolate cookies
Fun and easy to make with my kids Enjoy eating and baking them.
Fun and easy to make with my kids Enjoy eating and baking them.
2 cups white sugar
1/2 cup half and half or 15% cream
1/2 cup butter
1 teaspoon vanilla
pinch salt
1/2 cup cocoa powder
1 cup coconut flakes
2 cups quick oatmeal
In a thick bottom saucepan, combine sugar, cream, butter, vanilla and salt. Bring to a boil. Let boil for 3 minutes.
Stir in the cocoa powder.
Remove from heat and mix in the coconut and oatmeal.
Line a buttered sheet with spoonfuls of the mixture.
Refrigerate. Store s in an airtight container in the refrigerator.
Serves: 8
Preparation time: 10 minutes
Cooking time:5 minutes
2 cups white sugar
1/2 cup half and half or 15% cream
1/2 cup butter
1 teaspoon vanilla
pinch salt
1/2 cup cocoa powder
1 cup coconut flakes
2 cups quick oatmeal
In a thick bottom saucepan, combine sugar, cream, butter, vanilla and salt. Bring to a boil. Let boil for 3 minutes.
Stir in the cocoa powder.
Remove from heat and mix in the coconut and oatmeal.
Line a buttered sheet with spoonfuls of the mixture.
Refrigerate. Store s in an airtight container in the refrigerator.
Oatmeal lace cookies
These crunchy cookies are wonderful on their own or when paired with your favorite ice cream.
Light and crisp oatmeal cookies make a pleasant alternative to heavier treats. Dip them in melted chocolate for a decadent, lacy crunch. * see more comments below
These crunchy cookies are wonderful on their own or when paired with your favorite ice cream.
Light and crisp oatmeal cookies make a pleasant alternative to heavier treats. Dip them in melted chocolate for a decadent, lacy crunch.
* see more comments below
1/2 cup all-purpose flour 6 1/2 tablespoons or (2 oz or 60 gr by weight)
1/2 cup sugar
1/4 tsp. baking powder
1/4 tsp. salt
1/2 cup quick oats (NOT old fashioned)
1/3 cup melted unsalted butter, at room temperature
2 tbsp. heavy cream
2 tbsp. light corn syrup
1 tbsp. vanilla extract
1. Heat oven to 350°, 177 degrees C., gas 4.
Whisk together flour, sugar, baking powder, and salt in a bowl; add oats, butter, cream, corn syrup, and vanilla, and mix until evenly combined.
2. Using a 1⁄4-tsp. measuring spoon, drop balls of dough 4 inches apart onto parchment paper-lined baking sheets or a Non-Stick Silicone Baking Mat. Press the dough to a 1 1/2-inch round shape. Bake until spread and lightly browned, about 10 minutes. Let stand for a minute until firm enough to remove from baking sheet. Cool on rack.
*
The Oatmeal lace s recipe is one well researched by our team @wefacecook.com. The recipe is accurate. Be advised that many of the recipes 5 millions+ on google are mostly a guess evaluation and have not been tested giving disappointing results. For example, if you try those recipes made with ground almonds found on well-travelled sites, you will surely get “rock-tooth-braking” s. Others just do not produce the real lace s effect.
We have tracked the origin of the recipe. It is Scottish and arrived in Canada Gaspé Coast in Québec with the immigrants.
Follow the recipe as explained (accuracy in the measurement of flour is very important); and you will be happy with the results. Moreover, The s can be shaped into cups, and rolled into circular/round tubes.
Light and crisp oatmeal cookies make a pleasant alternative to heavier treats. Dip them in melted chocolate for a decadent, lacy crunch. * see more comments below
Serves: 10
Preparation time: 20 minutes
Cooking time:10 minutes
Light and crisp oatmeal cookies make a pleasant alternative to heavier treats. Dip them in melted chocolate for a decadent, lacy crunch.
* see more comments below
1/2 cup all-purpose flour 6 1/2 tablespoons or (2 oz or 60 gr by weight)
1/2 cup sugar
1/4 tsp. baking powder
1/4 tsp. salt
1/2 cup quick oats (NOT old fashioned)
1/3 cup melted unsalted butter, at room temperature
2 tbsp. heavy cream
2 tbsp. light corn syrup
1 tbsp. vanilla extract
1. Heat oven to 350°, 177 degrees C., gas 4.
Whisk together flour, sugar, baking powder, and salt in a bowl; add oats, butter, cream, corn syrup, and vanilla, and mix until evenly combined.
2. Using a 1⁄4-tsp. measuring spoon, drop balls of dough 4 inches apart onto parchment paper-lined baking sheets or a Non-Stick Silicone Baking Mat. Press the dough to a 1 1/2-inch round shape. Bake until spread and lightly browned, about 10 minutes. Let stand for a minute until firm enough to remove from baking sheet. Cool on rack.
*
The Oatmeal lace s recipe is one well researched by our team @wefacecook.com. The recipe is accurate. Be advised that many of the recipes 5 millions+ on google are mostly a guess evaluation and have not been tested giving disappointing results. For example, if you try those recipes made with ground almonds found on well-travelled sites, you will surely get “rock-tooth-braking” s. Others just do not produce the real lace s effect.
We have tracked the origin of the recipe. It is Scottish and arrived in Canada Gaspé Coast in Québec with the immigrants.
Follow the recipe as explained (accuracy in the measurement of flour is very important); and you will be happy with the results. Moreover, The s can be shaped into cups, and rolled into circular/round tubes.
Oatmeal raisin cookies
Serves: 12
Preparation time: 20 minutes
Cooking time:12 minutes
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups old-fashioned rolled oats
2 sticks (1 cup) unsalted butter, softened
3/4 cup granulated sugar
1/2 cup firmly packed light brown sugar
1/4 cup Nestle's Quick powder
2 large eggs
1 teaspoon vanilla
12 ounces miniature semisweet chocolate chips Preheat oven to 350° F.
Into a bowl sift together flour, baking soda, and salt and stir in oats. In bowl of a standing electric mixer beat butter with sugars until light and fluffy.
Beat in Nestle's Quick until combined well. Add eggs, 1 at a time, beating well after each addition, and beat in vanilla.
Add flour mixture, beating until just combined, and stir in chocolate chips.
Arrange rounded tablespoons of dough about 2 inches apart on ungreased baking sheets and bake in batches in middle of oven 12 minutes, or until golden.
Transfer s to racks to cool.
Oatmeal toffee cookies with dried cherries
A recipe adapted from marthastewart.com.
This oatmeal-cookie dough can be baked immediately, refrigerated for one to two days, or frozen for up to a month.
A recipe adapted from marthastewart.com.
This oatmeal-cookie dough can be baked immediately, refrigerated for one to two days, or frozen for up to a month.
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 cup (2 sticks) unsalted butter, room temperature
3/4 cup granulated sugar
3/4 cup light-brown sugar
1 egg
1 teaspoon pure vanilla extract
1 1/2 cups oatmeal
1 cup dried cherries
1 cup bittersweet chocolate, coarsely chopped
1 cup toffee pieces, (5 1/2 ounces) Heat oven to 350 degrees.
Sift together flour and baking soda, and set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugars on medium-high speed until light and fluffy, 2 to 3 minutes. Scrape down the sides of the bowl once or twice during mixing.
Add egg, and mix on high speed to combine. Add vanilla extract; mix to combine. Scrape down the sides of the bowl.
Add the sifted flour a bit at a time on a low speed until well combined. Add oatmeal, cherries, chocolate, and toffee pieces; mix to combine.
Divide dough into three equal portions, and roll into logs using plastic wrap, approximately 1 1/2 inches in diameter. To bake, cut logs into 3/4-inch pieces. Bake on parchment-lined baking sheets, until golden brown, 8 to 10 minutes. Remove from oven, and transfer to a baking rack to cool.
Serves: 12
Preparation time: 20 minutes
Cooking time:10 minutes
This oatmeal-cookie dough can be baked immediately, refrigerated for one to two days, or frozen for up to a month.
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 cup (2 sticks) unsalted butter, room temperature
3/4 cup granulated sugar
3/4 cup light-brown sugar
1 egg
1 teaspoon pure vanilla extract
1 1/2 cups oatmeal
1 cup dried cherries
1 cup bittersweet chocolate, coarsely chopped
1 cup toffee pieces, (5 1/2 ounces) Heat oven to 350 degrees.
Sift together flour and baking soda, and set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugars on medium-high speed until light and fluffy, 2 to 3 minutes. Scrape down the sides of the bowl once or twice during mixing.
Add egg, and mix on high speed to combine. Add vanilla extract; mix to combine. Scrape down the sides of the bowl.
Add the sifted flour a bit at a time on a low speed until well combined. Add oatmeal, cherries, chocolate, and toffee pieces; mix to combine.
Divide dough into three equal portions, and roll into logs using plastic wrap, approximately 1 1/2 inches in diameter. To bake, cut logs into 3/4-inch pieces. Bake on parchment-lined baking sheets, until golden brown, 8 to 10 minutes. Remove from oven, and transfer to a baking rack to cool.
Old fashion rice crispies chocolate cookies
Serves: 8
Preparation time: 15 minutes
Cooking time:10 minutes
1/2 cup butter, softened
3/4 cup dark brown sugar
1 egg
1 cup all purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1 1/2 cups rice crispies
1/2 cup chocolate chips Preheat oven to 350 degrees.
In the bowl of an electric mixer, cream together, butter and sugar. Beat in the egg.
Combine flour, salt and baking soda. Gradually mix into the creamy mixture.
Stir in rice crispies and chocolate chips. Spoon mixture into a pastry bag fitted with a plain tip.
Squeeze onto a sheet about one inch apart.
Bake for 10 minutes. Transfer onto a rack and cool.
Old fashioned oatmeal cookies
Serves: 10
Preparation time: 25 minutes
Cooking time:15 minutes
1 1/2 cups old fashioned oats
2 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1 cup butter, softened
3/4 cup granulated sugar
3/4 cup light-brown sugar
2 large eggs
2 tsp vanilla extract
Icing (optional)
2 cups powdered sugar
3 Tbsp milk Preheat oven to 350 degrees. Pour oats into a food processor and pulse until partially ground, about 15 seconds. In a mixing bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg and ground oats, for 30 seconds.
In the bowl of an electric stand mixer, fitted with the paddle attachment, whip butter, granulated sugar and light-brown sugar on medium-high speed until pale and fluffy, about 3 - 4 minutes. Add in eggs one at a time, mixing until combined after each addition. Stir in vanilla. With mixer set on low speed, slowly add in dry ingredients and mix just until combined (scrape bottom and sides of bowl as needed). Allow dough to rest 10 minutes at room temperature.
Scoop dough out about 2 Tbsp at a time and drop onto a silpat or parchment paper lined baking sheet. Bake in preheated oven 11 - 15 minutes. Allow s to rest on baking sheet several minutes before transferring to a wire rack to cool completely.
In a mixing bowl whisk together powdered sugar and milk and spread icing over s. Return to wire rack and allow icing to set. Store in an airtight container at room temperature.
Palmiers
Also known as Pig's ears or elephant ears (over-sized palmiers).
Also known as Pig's ears or elephant ears (over-sized palmiers).
1 pound puff pastry dough (2 rectangle sheets)
1 tablespoon soft butter
1/2 cup superfine sugar Thaw the puff pastry if frozen. Roll one sheet of dough on a lightly floured work surface to 1/4-inch thick. Spread butter over surface of pastry.
Sprinkle with one half of the sugar. Roll second pastry sheet to the same size as first. Place on top of first. Sprinkle remaining sugar over whole surface.
Fold as sketched bringing the ends to within 3/4 inch of each other. Repeat this folding as shown.
Slice into 1/4-inch- thick "palm leaves". Put leaves on an ungreased baking sheet. Bake in a preheated 375 degree oven for 15 minutes. Turn s over with a spatula.
Continue baking until golden brown. Transfer palmiers on a rack to cool. Store in an airtight container.
Serves: 8
Preparation time: 15 minutes
Cooking time:20 minutes
1 pound puff pastry dough (2 rectangle sheets)
1 tablespoon soft butter
1/2 cup superfine sugar Thaw the puff pastry if frozen. Roll one sheet of dough on a lightly floured work surface to 1/4-inch thick. Spread butter over surface of pastry.
Sprinkle with one half of the sugar. Roll second pastry sheet to the same size as first. Place on top of first. Sprinkle remaining sugar over whole surface.
Fold as sketched bringing the ends to within 3/4 inch of each other. Repeat this folding as shown.
Slice into 1/4-inch- thick "palm leaves". Put leaves on an ungreased baking sheet. Bake in a preheated 375 degree oven for 15 minutes. Turn s over with a spatula.
Continue baking until golden brown. Transfer palmiers on a rack to cool. Store in an airtight container.
Peanut butter and mint chocolate chips
Serves: 12
Preparation time:10 minutes
Cooking time:12 minutes
1 cup crunchy peanut butter
1/2 cup shortening
3/4 cup brown sugar
3/4 cup white sugar
2 eggs, beaten
2 cups all-purpose flour
2 teaspoons baking soda
1 cup mint chocolate chips Preheat oven to 350 degrees.
In the bowl of an electric mixer, cream peanut butter with shortening. Add sugars gradually, beating until light and fluffy. Add beaten eggs.
Gradually add the combined flour and baking soda and mix well. Stir in the mint chocolate chips.
Using tablespoonfuls of the dough place on a sheet.
Flatten with a fork to form a round about 2-inch round.
Bake for about 12 minutes or until golden brown.
Peanut crisps
Serves: 12
Preparation time: 10 minutes
Cooking time:10 minutes
1 cup unsalted dry-roasted peanuts ( 5 ounces)
1 stick ( 4 ounces) butter
3/4 cup sugar
1 egg, lightly beaten
3/4 cup all-purpose flour
1 teaspoon baking powder
4 ounces bittersweet chocolate, melted and cooled Preheat oven to 375 degrees.
In a food processor, pulse the peanuts until finely ground.
In a large bowl, beat the butter and sugar together until fluffy. Beat in the egg well.
Stir in the ground peanuts, then stir in the flour and baking powder until just combined.
Drop heaping spoons of the batter about 2 inches apart on large ungreased sheets. Bake the s, 1 sheet at a time, for about 8 minutes, until golden brown.
Let the s cool on the sheets for 2 minutes, then transfer them to a rack to cool completely.
Drizzle the melted chocolate over the cooled s. Refrigerate until ready to serve.
Pecan crescents
Serves: 12
Preparation time: 15 minutes
Cooking time:15 minutes
1 cup butter, softened
1/2 cup confectioners' sugar
2 teaspoons vanilla extract
1 cup finely chopped pecans or walnuts
1 3/4 cups all-purpose flour confectioner's sugar to coat
Preheat oven to 325 degrees.
Beat butter, sugar and vanilla in a large bowl with electric mixer until fluffy.
Add pecans and mix until blended. With mixer on low speed, gradually beat in flour just until blended.
Wrap dough and chill until firm enough to handle, at least 2 hours. Have sheets ready.
Divide dough into 8 equal pieces. On lightly floured board, form each piece into a 1/2 -inch thick rope, then cut into 1 1/2 -inch lengths.
Taper ends. Then bend into crescent shapes. Place 1-inch apart on ungreased sheets.
Bake 12-15 minutes until light golden and firm. While warm, roll in confectioners' sugar to coat.
Let cool on racks. Store tightly covered up to 3 weeks.
Peppermint meringues with chocolate filling
You can make the meringue a week ahead and store in an airtight container in a cool, dry place (though not in the freezer or refrigerator). Any humidity or moisture will soften the meringue.
You can make the meringue a week ahead and store in an airtight container in a cool, dry place (though not in the freezer or refrigerator). Any humidity or moisture will soften the meringue.
3 large egg whites
3/4 cup sugar
1/2 teaspoon pure peppermint extract
Red gel-paste food coloring
1 cup heavy cream
6 ounces good-quality semisweet chocolate, finely chopped Preheat oven to 175 degrees. Line 2 baking sheets with parchment paper; secure corners with masking tape. Fit a pastry bag with a small open-star tip (such as Ateco #22). Set aside.
Make meringues: Put egg whites and sugar and cream of tartar in the heatproof bowl of an electric mixer. Set bowl over a pan of simmering water, and stir gently until sugar has dissolved and mixture is warm to the touch, 2 to 3 minutes.
Transfer bowl to an electric mixer fitted with the whisk attachment. Mix on medium-high speed until stiff peaks form. Mix in peppermint extract.
Using a new small paintbrush, paint 2 or 3 stripes of red food coloring inside the pastry bag. Fill bag with 1 to 2 cups meringue. Pipe small (3/4-inch-high) star shapes onto prepared baking sheets. Refill bag as necessary, adding food coloring each time.
Bake s until crisp but not brown, about 1 hour 40 minutes. Let cool completely on sheets on wire racks.
Meanwhile, make ganache: Heat cream in a small saucepan over medium-low heat until just simmering. Pour over chocolate in a small bowl. Let stand 5 minutes. Gently stir until smooth, about 5 minutes. Let ganache cool at room temperature, stirring every 5 to 10 minutes, until thick enough to hold its shape, about 45 minutes. (If ganache sets before using, reheat in a heatproof bowl set over a pan of simmering water; repeat the cooling process.)
Before serving or mailing, fill a pastry bag fitted with a small plain round tip with ganache. Pipe a small amount onto bottom of 1 meringue. Sandwich with another. Repeat with remaining ganache and meringues. Transfer to wire racks; let set 30 minutes.
Serves: 10
Preparation time: 40 minutes
Cooking time:2 hours
3 large egg whites
3/4 cup sugar
1/2 teaspoon pure peppermint extract
Red gel-paste food coloring
1 cup heavy cream
6 ounces good-quality semisweet chocolate, finely chopped Preheat oven to 175 degrees. Line 2 baking sheets with parchment paper; secure corners with masking tape. Fit a pastry bag with a small open-star tip (such as Ateco #22). Set aside.
Make meringues: Put egg whites and sugar and cream of tartar in the heatproof bowl of an electric mixer. Set bowl over a pan of simmering water, and stir gently until sugar has dissolved and mixture is warm to the touch, 2 to 3 minutes.
Transfer bowl to an electric mixer fitted with the whisk attachment. Mix on medium-high speed until stiff peaks form. Mix in peppermint extract.
Using a new small paintbrush, paint 2 or 3 stripes of red food coloring inside the pastry bag. Fill bag with 1 to 2 cups meringue. Pipe small (3/4-inch-high) star shapes onto prepared baking sheets. Refill bag as necessary, adding food coloring each time.
Bake s until crisp but not brown, about 1 hour 40 minutes. Let cool completely on sheets on wire racks.
Meanwhile, make ganache: Heat cream in a small saucepan over medium-low heat until just simmering. Pour over chocolate in a small bowl. Let stand 5 minutes. Gently stir until smooth, about 5 minutes. Let ganache cool at room temperature, stirring every 5 to 10 minutes, until thick enough to hold its shape, about 45 minutes. (If ganache sets before using, reheat in a heatproof bowl set over a pan of simmering water; repeat the cooling process.)
Before serving or mailing, fill a pastry bag fitted with a small plain round tip with ganache. Pipe a small amount onto bottom of 1 meringue. Sandwich with another. Repeat with remaining ganache and meringues. Transfer to wire racks; let set 30 minutes.
Pizzellis
A Pizzelle is a traditional Italian sugar cookie served plain or rolled into a cone and filled with fruit or ice cream.
They can be formed into cups by draping the freshly cooked hot pizzelli over the bottom of a small glass or a similar container. They can also be shaped into ice-cream cones. See also Sicilian cannoli recipe
A Pizzelle is a traditional Italian sugar cookie served plain or rolled into a cone and filled with fruit or ice cream.
They can be formed into cups by draping the freshly cooked hot pizzelli over the bottom of a small glass or a similar container. They can also be shaped into ice-cream cones. See also Sicilian cannoli recipe
2 eggs
1 cup sugar
1/2 cup melted butter
1 cup milk
1 1/2 cups all-purpose flour
1 teaspoons vanilla
Beat eggs and sugar until light and creamy.
Stir in the remaining ingredients until smooth. Cook on an electric pizzelli machine to form wafers: Preheat pizzelli maker.
Spoon 2 tablespoons of batter onto the center of the baking surface.
Close iron and gently squeeze together.
Bake for about a minute.
Cookies are baked when golden brown.
Remove from the iron with a spatula and roll-up into a cone, using the wooden rolling cone tool included. Remove and allow to cool.
Serve them cut in wedges, or while wafer is hot, or shape into a cup over a glass or similar container. Store in an airtight container.
Spoon fruit, ice cream or chocolate mousse into cup.
Serves: 15
Preparation time: 10 minutes
Cooking time:20 minutes
They can be formed into cups by draping the freshly cooked hot pizzelli over the bottom of a small glass or a similar container. They can also be shaped into ice-cream cones. See also Sicilian cannoli recipe
2 eggs
1 cup sugar
1/2 cup melted butter
1 cup milk
1 1/2 cups all-purpose flour
1 teaspoons vanilla
Beat eggs and sugar until light and creamy.
Stir in the remaining ingredients until smooth. Cook on an electric pizzelli machine to form wafers: Preheat pizzelli maker.
Spoon 2 tablespoons of batter onto the center of the baking surface.
Close iron and gently squeeze together.
Bake for about a minute.
Cookies are baked when golden brown.
Remove from the iron with a spatula and roll-up into a cone, using the wooden rolling cone tool included. Remove and allow to cool.
Serve them cut in wedges, or while wafer is hot, or shape into a cup over a glass or similar container. Store in an airtight container.
Spoon fruit, ice cream or chocolate mousse into cup.
Praline lace cookies
These delicate cookies are great by themselves with a nice cup of tea or coffee. And can be shaped into cups while they are still hot and pliable and filled with fruit, mousses, etc.
These delicate cookies are great by themselves with a nice cup of tea or coffee. And can be shaped into cups while they are still hot and pliable and filled with fruit, mousses, etc.
1/2 cup plus 2 tablespoons finely chopped pecans
1/4 cup all-purpose flour
2 ounces (1/2 stick) unsalted butter, softened
1/4 cup packed dark brown sugar
1/4 cup light corn syrup
In a small bowl, combine the pecans and flour. In a small saucepan, combine the butter, sugar, and corn syrup. Bring to a boil.
Remove from heat and stir the dry ingredients into a pan. Transfer the batter to a bowl and stir occasionally until it thickens into a dough and is cool enough to handle, about 25 minutes.
With moistened hands, roll the dough into various size balls, depending on whether you're making s, cups or coronets (see below). Place on ungreased baking sheets, 3 to 7 inches apart, depending on size-they spread quite a bit.
Bake about 12 minutes, or until the active bubbling subsides.
Place the baking sheet on rack and let cool until the s are firm enough to lift with a flexible metal spatula.
Serves: 12
Preparation time: 35 minutes
Cooking time:10 minutes
1/2 cup plus 2 tablespoons finely chopped pecans
1/4 cup all-purpose flour
2 ounces (1/2 stick) unsalted butter, softened
1/4 cup packed dark brown sugar
1/4 cup light corn syrup
In a small bowl, combine the pecans and flour. In a small saucepan, combine the butter, sugar, and corn syrup. Bring to a boil.
Remove from heat and stir the dry ingredients into a pan. Transfer the batter to a bowl and stir occasionally until it thickens into a dough and is cool enough to handle, about 25 minutes.
With moistened hands, roll the dough into various size balls, depending on whether you're making s, cups or coronets (see below). Place on ungreased baking sheets, 3 to 7 inches apart, depending on size-they spread quite a bit.
Bake about 12 minutes, or until the active bubbling subsides.
Place the baking sheet on rack and let cool until the s are firm enough to lift with a flexible metal spatula.
Raspberry squares
Serves: 8
Preparation time: 20 minutes
Cooking time:30 minutes
1 cup all-purpose flour
1 teaspoon baking powder
2 tablespoons icing sugar
1/2 cup butter, melted
1 egg, beaten
1 tablespoon milk
1/2 cup raspberry jam
1 egg
1 cup brown sugar
4 tablespoons melted butter
2 cups angel flake coconut Preheat oven to 350 degrees.
In a large mixing bowl, mix flour, baking powder, sugar and butter. Beat in the egg and milk.
Spoon and press into a buttered 9-inch square pan. Bake for 10 minutes.
Spread raspberry jam over warm crust. In a medium mixing bow, beat the egg with brown sugar, melted butter. Stir in the coconut.
Spoon evenly over raspberry jam.
Bake for about 30 minutes or until lightly brown.
Rice crispies cakes
Serves: 8
Preparation time: 15 minutes
Cooking time:10 minutes
3 tablespoons butter, melted
1 teaspoon vanilla
4 cups miniature marshmallows or 40 large
6 cups rice crispies In a medium saucepan, combine butter, vanilla, and marshmallows.
Melt over medium heat while stirring with a wooden spoon.
Remove from heat, and mix in rice crispies.
Spoon and press into a 9-inch square pan .
Cool and cut into cakes.
Robert linxe chocolate truffles
Serves: 20
Preparation time: 1 hour
Cooking time:10 minutes
11 ounces Valrhona chocolate (56% cacao)
2/3 cup heavy cream
Valrhona cocoa powder for dusting
Finely chop 8 ounces of the chocolate and put in a bowl. Bring heavy cream to a boil in a small heavy saucepan.
Make sure your pan is small, so you'll lose the least amount of cream to evaporation, and heavy, which will keep the cream from scorching. Linxe boils his cream three times - he believes that makes the ganache last longer.
If you do this, compensate for the extra evaporation by starting with a little more cream.
Pour the cream over the chocolate, mashing any big pieces with a wooden spoon.
Then stir with a whisk in concentric circles (don't beat or you'll incorporate air), starting in the center and working your way to the edge, until the ganache is smooth.
Let stand at room temperature until thick enough to hold a shape, about 1 hour, then, using a pastry bag with a 3/8-inch opening or tip, pipe into mounds (about 3/4 inch high and 1 inch wide) on parchment-lined baking sheets.
When piping, finish off each mound with a flick of the wrist to soften and angle the point tip. Freeze until firm, about 15 minutes. Meanwhile, melt 3 more ounces of the same Valrhona and smear some on a gloved hand.
Gently rub each chilled truffle to coat lightly with chocolate. The secret to a delicate coating of chocolate is to roll each truffle in a smear of melted chocolate in your hand.
Linxe always uses gloves. Toss the truffles in unsweetened Valrhona cocoa powder so they look like their namesakes, freshly dug from the earth.
A fork is the best tool for tossing truffles in cacao. Shake truffles in a sieve to eliminate excess cacao.
Store truffles in the refrigerator.
Russian Tea Cakes
From a history perspective, the connection to Russia is unclear. It seems they may have originated in Europe as a popular snack with tea, hence “tea cake”, then they migrated to Mexico with European nuns where they became a popular wedding cookie. They are now also very popular in the U.S. at Christmas time
the cookies come in a variety of names:
Mexican Wedding< Cookies
wedding cookies
Mexican Cookies
Italian cookies
Pecan balls
Anginetti
Polvorones
Snowball Cookies
Pecan snowball Cookies
Noel Nut Balls
These buttery melt-in-your-mouth cookie balls go by many names in recipe collections, including Mexican Wedding Cakes. They always contain finely chopped nuts and are twice rolled in powdered sugar. A holiday favorite. Toasted coconut can also be added to the dough.
From a history perspective, the connection to Russia is unclear. It seems they may have originated in Europe as a popular snack with tea, hence “tea cake”, then they migrated to Mexico with European nuns where they became a popular wedding cookie. They are now also very popular in the U.S. at Christmas time
the cookies come in a variety of names:
Mexican Wedding< Cookies
wedding cookies
Mexican Cookies
Italian cookies
Pecan balls
Anginetti
Polvorones
Snowball Cookies
Pecan snowball Cookies
Noel Nut Balls
These buttery melt-in-your-mouth cookie balls go by many names in recipe collections, including Mexican Wedding Cakes. They always contain finely chopped nuts and are twice rolled in powdered sugar. A holiday favorite.
Toasted coconut can also be added to the dough.
1 cup butter softened
1/2 cup powdered sugar
1 teaspoon vanilla
2 1/4 cups all-purpose flour
3/4 cup finely chopped nuts (pecans, walnuts, macadiam)
1/4 teaspoon salt
Powdered sugar
Heat oven to 400ºF.
Mix butter, 1/2 cup powdered sugar and the vanilla in large bowl. Stir in flour, nuts and salt until dough holds together.
Shape dough into 1-inch balls. Place about 1 inch apart on ungreased sheet.
Bake 10 to 12 minutes or until set but not brown. Remove from sheet. Cool slightly on wire rack.
Roll warm s in powdered sugar; cool on wire rack. Roll in powdered sugar again.
These buttery melt-in-your-mouth cookie balls go by many names in recipe collections, including Mexican Wedding Cakes. They always contain finely chopped nuts and are twice rolled in powdered sugar. A holiday favorite. Toasted coconut can also be added to the dough.
Serves: 16
Preparation time:30 minutes
Cooking time:12 minutes
the cookies come in a variety of names:
Mexican Wedding< Cookies
wedding cookies
Mexican Cookies
Italian cookies
Pecan balls
Anginetti
Polvorones
Snowball Cookies
Pecan snowball Cookies
Noel Nut Balls
These buttery melt-in-your-mouth cookie balls go by many names in recipe collections, including Mexican Wedding Cakes. They always contain finely chopped nuts and are twice rolled in powdered sugar. A holiday favorite.
Toasted coconut can also be added to the dough.
1 cup butter softened
1/2 cup powdered sugar
1 teaspoon vanilla
2 1/4 cups all-purpose flour
3/4 cup finely chopped nuts (pecans, walnuts, macadiam)
1/4 teaspoon salt
Powdered sugar
Heat oven to 400ºF.
Mix butter, 1/2 cup powdered sugar and the vanilla in large bowl. Stir in flour, nuts and salt until dough holds together.
Shape dough into 1-inch balls. Place about 1 inch apart on ungreased sheet.
Bake 10 to 12 minutes or until set but not brown. Remove from sheet. Cool slightly on wire rack.
Roll warm s in powdered sugar; cool on wire rack. Roll in powdered sugar again.
Sables normands
Serves: 12
Preparation time: 30 minutes
Cooking time:18 minutes
2 cups flour
8 ounces cold butter
3 egg yolks
1 teaspoon vanilla
1/8 teaspoon salt
1 teaspoon baking powder
1 1/4 cups sugar
1/2 cup angel Flake coconut or ground nuts Preheat oven to 325 degrees. Cut butter into small pieces. In a food processor, mix butter and flour to a crumble. Add egg yolks, vanilla, salt, baking powder and sugar.
Mix until ingredients are just blended. Shape dough into a cylinder 1 1/2 inch diameter. Roll in coconut or nuts.
Chill until dough is firm. Slice into 1/4 inch thick slices and bake for about 18 minutes or until golden brown.
Scotch shortbread
Serves: 16
Preparation time: 30 minutes
Cooking time:15 minutes
1 pound salted butter, at room temperature
1 cup confectioners sugar
3 1/2 cups all- purpose flour Preheat oven to 350 degrees.
In an electric mixer, beat butter and sugar until creamy.
Gradually add flour 1 cup at a time until thoroughly blended.
Roll out to about 1/2-inch thickness and cut into fingers.
Prick shortbread with a fork and sprinkle with a little extra sugar.
Bake in the oven for 12-15 minutes or until golden brown,
Cool, and serve.
Shamrock Four-Leaf clovers cookie
Serves: 10
Preparation time: 20 minutes
Cooking time:10 minutes
Cookie ingredients:
1 cup Butter, softened
1 (3-ounce) package cream cheese, softened
3/4 cup sugar
1 egg
1 teaspoon vanilla
3 cups all-purpose flour
Glaze ingredients:
2 1/2 cups powdered sugar
2 tablespoons water
1 tablespoon butter, softened
1 tablespoon light corn syrup
1/2 teaspoon vanilla or almond extract, if desired
Food color, if desired
Decorator candies, sugars, etc., if desired
Combine all ingredients except flour in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy (3 to 4 minutes). Reduce speed to low; add flour. Beat until well mixed (2 to 3 minutes).
Divide dough in half; wrap each half in plastic food wrap. Refrigerate until firm (at least 2 hours).
Preheat oven to 375°F.
Roll out dough on lightly floured surface, one-half at a time (keeping remaining dough refrigerated), to 1/4-inch thickness.
Cut rolled dough with a shamrock cutter. Place s 1 inch apart onto ungreased sheets. Bake for 7 to 10 minutes or until edges are very lightly browned. Cool completely.
Combine powdered sugar, water, 1 tablespoon butter, corn syrup and 1/2 teaspoon vanilla in small mixer bowl; beat at medium speed until powdered sugar is moistened (1 minute). Continue beating until mixture is smooth, adding additional water if necessary, to reach desired glazing consistency. Tint with food color, if desired. Glaze cooled s. Add decorator candies, if desired. Let stand until glaze hardens (6 hours or overnight).
shortbread cookies with Nutella
The filling for the shorbread cookies may be other than Nutella and small pieces of chocolate, soft chopped dates, or chopped prunes.
The filling for the shorbread cookies may be other than Nutella and small pieces of chocolate, soft chopped dates, or chopped prunes.
1 1/2 cups (150 g) all purpose flour
1/2 cup (50g) cornstarch
1/2 teaspoon baking powder
4 oz (125g) unsalted butter, softened
1/4 teaspoon salt
1/2 cup confectioners' sugar
1 egg
1 teaspoon vanilla extract
3 tablespoons Nutella or semi sweet chocolate bits
1/2 cup ground coconut flakes
1/3 cup melted seedless raspberry jam
Preheat oven to 350°F. Line two baking sheets with parchment paper.
Combine the flour, cornstarch, baking powder, salt, butter, sugar, egg and vanilla extract in the bowl of a food processor. Mix for a minute to form a ball. Transfer to a work surface to gather all the dough. Place in a covered bowl and refrigerate 30 minutes.
(You may also use a stand mixer fitted with the paddle attachment to accomplish the same results).
Divide the chilled dough into 20 equal pieces. Shape into balls. Make an indentation in each ball and spoon about 1 teaspoon of Nutella or chocolate bits inside. Close the dough over the filling, making sure dough is covering the filling on all sides, and pinch the top to seal the . Roll to shape evenly into round or oval shapes.
Place s on sheet. Bake for 18-20 minutes. Let cool on the pans. Brush s with jam and sprinkle with coconut.
Serves: 10
Preparation time: 15 minutes
Cooking time:20 minutes
1 1/2 cups (150 g) all purpose flour
1/2 cup (50g) cornstarch
1/2 teaspoon baking powder
4 oz (125g) unsalted butter, softened
1/4 teaspoon salt
1/2 cup confectioners' sugar
1 egg
1 teaspoon vanilla extract
3 tablespoons Nutella or semi sweet chocolate bits
1/2 cup ground coconut flakes
1/3 cup melted seedless raspberry jam
Preheat oven to 350°F. Line two baking sheets with parchment paper.
Combine the flour, cornstarch, baking powder, salt, butter, sugar, egg and vanilla extract in the bowl of a food processor. Mix for a minute to form a ball. Transfer to a work surface to gather all the dough. Place in a covered bowl and refrigerate 30 minutes.
(You may also use a stand mixer fitted with the paddle attachment to accomplish the same results).
Divide the chilled dough into 20 equal pieces. Shape into balls. Make an indentation in each ball and spoon about 1 teaspoon of Nutella or chocolate bits inside. Close the dough over the filling, making sure dough is covering the filling on all sides, and pinch the top to seal the . Roll to shape evenly into round or oval shapes.
Place s on sheet. Bake for 18-20 minutes. Let cool on the pans. Brush s with jam and sprinkle with coconut.
Sicilian cannoli
The recipe makes 30 to 32 wafers. Use 12 for this recipe and reserve the remaining in a closed container.
The cannoli are made using a pizelle maker. A Pizzelle is a traditional Italian sugar cookie served plain or rolled into ice-cream cones or in this recipe into cannoli shells.
The recipe makes 30 to 32 wafers. Use 12 for this recipe and reserve the remaining in a closed container.
The cannoli are made using a pizelle maker.
A Pizzelle is a traditional Italian sugar cookie served plain or rolled into ice-cream cones or in this recipe into cannoli shells.
2 eggs
1 cup sugar
1/2 cup melted butter
1 cup milk
1 1/2 cups all-purpose flour
1 teaspoons vanilla Filling:
16 oz Mascarpone
1/3 cup whipping cream
1/2 powdered sugar, plus more for garnish
Garnish: chopped pistachio nuts Beat eggs and sugar until light and creamy.
Stir in the remaining ingredients until smooth.
Preheat pizzelli maker.
Spoon 2 tablespoons of batter onto the center of the baking surface of the pizzelli maker. Close the cover. Bake for about a minute.
Cookies are baked when golden brown.
While wafer is hot, shape into cannoli shells. Store in an airtight container.
Filling:
Whip the chilled cream until stiff peaks form. Add the powdered sugar. Whisk the mascarpone and gently fold in the whipped cream.
Scoop filling into a piping bag fitted with a tip to fill each shell. Sprinkle chopped pistachios over each end of the filled cannoli and dust with powdered sugar.
The cannoli are made using a pizelle maker. A Pizzelle is a traditional Italian sugar cookie served plain or rolled into ice-cream cones or in this recipe into cannoli shells.
Serves: 6
Preparation time:30 minutes
Cooking time:15 minutes
The cannoli are made using a pizelle maker.
A Pizzelle is a traditional Italian sugar cookie served plain or rolled into ice-cream cones or in this recipe into cannoli shells.
2 eggs
1 cup sugar
1/2 cup melted butter
1 cup milk
1 1/2 cups all-purpose flour
1 teaspoons vanilla Filling:
16 oz Mascarpone
1/3 cup whipping cream
1/2 powdered sugar, plus more for garnish
Garnish: chopped pistachio nuts Beat eggs and sugar until light and creamy.
Stir in the remaining ingredients until smooth.
Preheat pizzelli maker.
Spoon 2 tablespoons of batter onto the center of the baking surface of the pizzelli maker. Close the cover. Bake for about a minute.
Cookies are baked when golden brown.
While wafer is hot, shape into cannoli shells. Store in an airtight container.
Filling:
Whip the chilled cream until stiff peaks form. Add the powdered sugar. Whisk the mascarpone and gently fold in the whipped cream.
Scoop filling into a piping bag fitted with a tip to fill each shell. Sprinkle chopped pistachios over each end of the filled cannoli and dust with powdered sugar.
Snickerdoodles
Serves: 15
Preparation time: 40 minutes
Cooking time:10 minutes
1 1/2 cups sugar
1/2 cup butter, softened
1 teaspoons vanilla
2 eggs
2 3/4 cups all-purpose flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons sugar
2 teaspoons cinnamon Preheat oven to 400 degrees.
In a large bowl, beat sugar and butter until light and fluffy. Add vanilla and eggs; beat well. Lightly spoon flour into measuring cup; level off.
Add flour, cream of tartar, baking soda, and salt; mix well. In small bowl, combine sugar and cinnamon.
Shape dough into 1-inch balls; roll balls in sugar-cinnamon mixture. Place 2 inches apart onto greased sheets.
Bake for 8 to 10 minutes.
Immediately remove from sheets.
Chocolate snickerdoodles
One-half cup unsweetened cocoa can be substituted for 1/2 cup of all purpose flour.
Bake at 400 degrees for 6 to 9 minutes.
Soft and chewy ginger molasses cookies
Preparation time:15 minutes
Cooking time:10 minutes
1½ cups butter, softened
1½ cups sugar, plus more for rolling
½ cup molasses
2 eggs
4 cups all-purpose flour
4 tsp. baking soda
2 tsp. ground cinnamon
1 tsp. ground cloves
1 tsp. ground ginger
1 tsp. salt Preheat oven to 375 degrees. Line baking sheets with parchment paper or silicone baking mats and set aside.
In a large bowl, whisk together flour, baking soda, cinnamon, cloves, ginger, and salt, and set aside.
In the bowl of a stand mixer, cream together butter and sugar until combined. Add in the molasses and eggs and mix until incorporated.
Slowly add in the flour mixture to the bowl of the stand mixer and mix until all is combined.
Fill a small bowl with about ¾ cup granulated sugar.
Using a medium-sized scoop (or 1½ tbsp.), form dough into balls then gently roll them in the granulated sugar. Place onto baking sheets, about 2-inches apart. Repeat until all the dough has been used up.
Bake for 10 minutes (they will still look soft and undercooked but they cook while they cool and you want them to stay soft and chewy so remove them!) then let cool on baking sheet for 5 minutes then transfer to a wire rack to cool completely.
Store in an airtight container for up to 1 week.
Spanish olive oil tortas - tortas de aceite
These Spanish olive oil tortas, or tortas de aceite, tastes just like the store-bought sweet olive oil tortas by Ines Rosales. Crisp. Crackly. And with just the right amount of sweet.
For best results, they should be rolled out to nearly translucent.
These Spanish olive oil tortas, or tortas de aceite, tastes just like the store-bought sweet olive oil tortas by Ines Rosales. Crisp. Crackly. And with just the right amount of sweet.
For best results, they should be rolled out to nearly translucent.
1 1/2 to 2 1/2 cups Italian 00 flour* or cake flour
1 teaspoon sea salt
2 teaspoons anise seeds
Scant 1/2 cup Spanish extra-virgin olive oil, plus more for the baking sheets
2/3 cup warm water
3 tablespoons raw sugar, plus extra for sprinkling
2 teaspoons instant yeast
Confectioners’ sugar, for dusting
All-purpose flour, for the work surface
1 large egg white, beaten
1. Preheat the oven to 420°F (215°C).
2. Mix 1 1/2 cups flour, salt, and anise seeds in a bowl. Set aside. Pour the olive oil into a measuring cup or another bowl with the water, then add the sugar and yeast and mix well. Set aside for a few minutes for the yeast to become frothy.
3. Make a well in the center of the flour mixture and slowly pour in the yeast mixture, using a fork to gradually mix in the flour. When everything starts to come together, use your hands to mix it into a lovely, smooth dough. If the dough is sticky as heck, add some or all of the remaining flour, a little at a time, until a smooth dough forms.
4. Lightly oil 2 large baking sheets, then dust them with confectioners’ sugar. Lightly flour a clean work surface and a rolling pin with all-purpose flour. Divide your dough into 12 equal-size pieces and shape each one into a ball, then roll out each ball until it’s almost translucent and about 5 inches in diameter. Place each torta on a baking sheet and lightly brush with some beaten egg white. Dust the biscuits lightly with confectioners’ sugar and then scatter a little raw sugar.
5. Bake for 6 to 8 minutes, or until golden and crisp. Watch the tortas closely as they can burn in seconds. Immediately transfer the tortas to wire racks to cool for as long as you can resist tucking in. The tortas sorta flake and crumble as you take a bite, and will then quickly dissolve into sweet nothingness within a matter of seconds. So lovely.
*00 FLOUR NOTE
Look for 00 flour at Italian delis and markets, specialty stores, and some grocery stores.
Serves: 6
Preparation time:50 minutes
Cooking time:50 minutes
For best results, they should be rolled out to nearly translucent.
1 1/2 to 2 1/2 cups Italian 00 flour* or cake flour
1 teaspoon sea salt
2 teaspoons anise seeds
Scant 1/2 cup Spanish extra-virgin olive oil, plus more for the baking sheets
2/3 cup warm water
3 tablespoons raw sugar, plus extra for sprinkling
2 teaspoons instant yeast
Confectioners’ sugar, for dusting
All-purpose flour, for the work surface
1 large egg white, beaten
1. Preheat the oven to 420°F (215°C).
2. Mix 1 1/2 cups flour, salt, and anise seeds in a bowl. Set aside. Pour the olive oil into a measuring cup or another bowl with the water, then add the sugar and yeast and mix well. Set aside for a few minutes for the yeast to become frothy.
3. Make a well in the center of the flour mixture and slowly pour in the yeast mixture, using a fork to gradually mix in the flour. When everything starts to come together, use your hands to mix it into a lovely, smooth dough. If the dough is sticky as heck, add some or all of the remaining flour, a little at a time, until a smooth dough forms.
4. Lightly oil 2 large baking sheets, then dust them with confectioners’ sugar. Lightly flour a clean work surface and a rolling pin with all-purpose flour. Divide your dough into 12 equal-size pieces and shape each one into a ball, then roll out each ball until it’s almost translucent and about 5 inches in diameter. Place each torta on a baking sheet and lightly brush with some beaten egg white. Dust the biscuits lightly with confectioners’ sugar and then scatter a little raw sugar.
5. Bake for 6 to 8 minutes, or until golden and crisp. Watch the tortas closely as they can burn in seconds. Immediately transfer the tortas to wire racks to cool for as long as you can resist tucking in. The tortas sorta flake and crumble as you take a bite, and will then quickly dissolve into sweet nothingness within a matter of seconds. So lovely.
*00 FLOUR NOTE
Look for 00 flour at Italian delis and markets, specialty stores, and some grocery stores.
Sugar cookies
Serves: 20
Preparation time: 30 minutes
Cooking time:10 minutes
1 1/2 cups confectioners' sugar
1 cup unsalted butter, softened
1 egg
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
white sugar or colored sugar decors Mix confectioners' sugar, butter or margarine, egg, vanilla and almond extract.
Stir in flour, baking soda and cream of tartar. Roll into big ball and wrap in plastic wrap and let chill for at least 3 hours.
Preheat oven to 350 degrees F (190 degrees C).
Divide dough into halves.
Roll each half 3/16 inch thick on lightly floured board. Cut desired shapes with 2 to 2 1/2 inch cutters.
Sprinkle with granulated sugar.
Place on lightly greased sheets. Bake until edges are a light brown, 6 - 8 minutes.
The stars shortbread cookies
These cookies are truly the stars for the holidays. They are simply delicious.
These cookies are truly the stars for the holidays. They are simply delicious.
1 cup (1/2 pound) butter, softened
1/2 cup confectioner's sugar
2 teaspoons oil
1/2 teaspoon salt
1 3/4 cups (8 ounces by weight) all-purpose flour Preheat oven to 350 degrees.
Cream butter and sugar in an electric mixer. Add the remaining ingredients and beat at medium speed for 2 minutes.
Spoon the mixture into a pastry bag fitted with a star pastry tube.
Pipe the equivalent of a teaspoon onto sheets. Bake 18 20 minutes.
Transfer s to racks. Cool. Store in an airtight container
Serves: 12
Preparation time:15 minutes
Cooking time:18 minutes
1 cup (1/2 pound) butter, softened
1/2 cup confectioner's sugar
2 teaspoons oil
1/2 teaspoon salt
1 3/4 cups (8 ounces by weight) all-purpose flour Preheat oven to 350 degrees.
Cream butter and sugar in an electric mixer. Add the remaining ingredients and beat at medium speed for 2 minutes.
Spoon the mixture into a pastry bag fitted with a star pastry tube.
Pipe the equivalent of a teaspoon onto sheets. Bake 18 20 minutes.
Transfer s to racks. Cool. Store in an airtight container
Traou mad shortbreads
Serves: 12
Preparation time: 20 minutes
Cooking time:15 minutes
1 large egg yolk
6 oz super fine sugar
3 oz whole milk
9 oz salted butter, softened
14 oz flour by weight
1/2 teaspoon baking powder
Mix the butter and sugar in a mixer until creamy .
Combine egg yolk and milk and mix in the butter-sugar.
Add flour , baking powder and butter; mix and knead the dough for 5 minutes by hand but without excess.
Cover the dough and refrigerate for 30 minutes.
Place the dough between two sheets of parchment paper and spread to a thickness of 1/4 inch
Preheat oven to 375 degrees F.
Cut the dough with greased 2 1/4-inch circles.
Arrange the circles with the dough on a baking sheet lined with parchment paper.
Bake 12minutes, then unmold the cake .
Cool on a wire rack and store in an airtight container !
In the Biscuit manufacturing Company of Traou Mad in Pont Aven they mark each cake with a stamp before baking.
Vanilla wafers
Serves: 8
Preparation time: 20 minutes
Cooking time:10 minutes
1/2 cup soft butter
1/2 cup sugar
1 egg
1 teaspoon rind lemon
3/4 cup cake flour
1 teaspoon vanilla extract Preheat oven to 375 degrees.
Grate the lemon to get the lemon rind. Cream butter and sugar until light. Add beaten egg and vanilla.
Mix in the flour and lemon rind. Spoon mixture in a pastry bag fitted with a 1/4 -inch plain tube.
Pipe small amounts of batter onto the s sheets leaving 2 -inch space between each.
Bake for 8 to 10 minutes or until golden brown.
Walnut crescents
Serves: 24
Preparation time: 15 minutes
Cooking time:18 minutes
3 3/4 cups all-purpose flour
3/4 teaspoon ground cinnamon
1 1/2 cups soft butter
3/4 cup light corn syrup
1 teaspoon extract vanilla
2 1/4 cups ground walnuts
1 1/2 powdered sugar
Preheat oven to 350 degrees.
Mix flour and cinnamon. Beat butter, syrup, and vanilla in a bowl, at medium speed until well blended.
Stir in flour mixture and walnuts. Cover.
Refrigerate until chilled.
Shape dough by rounded teaspoons into 2 -inch long rolls.
Place on sheet, and shape to form crescents.
Bake 15 to 18 minutes or until light brown. Cool on wire rack roll in powdered sugar.
Walnut raspberry brownies
Serves: 12
Preparation time: 20 minutes
Cooking time:40 minutes
3 ounces unsweetened chocolate
1/2 cup soft butter or shortening
3 eggs
1 1/2 cups sugar, granulated
1 1/2 teaspoon vanilla extract
1/4 teaspoon salt
1 cup all purpose flour
1 1/2 cups walnuts, chopped
1/3 cup raspberry jam
chocolate glaze:
1 ounce unsweetened chocolate
2 teaspoons butter
2 teaspoons light corn syrup
1 cup powdered sugar
1 teaspoon milk
1 teaspoon vanilla extract Preheat oven to 325 degrees.
Melt chocolate with shortening over warm water; Cool. Blend together eggs, sugar, vanilla and salt; stir in chocolate mixture. Stir in flour. Fold in walnuts.
Turn into well greased 8 inch square pan. Bake for about 40 minutes. Spoon jam over hot brownies; spread carefully. Let cool.
Spread chocolate glaze over brownies and top with chocolate dipped walnuts, if desired.
Cut into 12 bars.
Chocolate glaze:
Melt unsweetened chocolate. Blend in butter and corn syrup. stir in powdered sugar, milk and vanilla. Mix well.
Walnut white chocolate snowball cookies
Original recipe: Canadian Living
Original recipe: Canadian Living
3/4 cups walnut halves
1 1/4 cup icing sugar
1 cup butter softened
1 teaspoon vanilla
1/4 teaspoon salt
2 cups all-purpose flour
3/4 cups white chocolate chips Line rimless baking sheets with parchment paper or leave ungreased; set aside.
In food processor, whirl walnut halves with 1/4 cup (50 mL) of the sugar until finely ground.
In large bowl, beat butter until fluffy; stir in nut mixture, then vanilla and salt. Stir in flour, 1 cup (250 mL) at a time. Sprinkle with chocolate chips; stir in. Shape by heaping teaspoonfuls (5 mL) into 1-inch (2.5 cm) balls. Arrange, 2 inches (5 cm) apart, on prepared pans. Cover lightly; chill until firm, about 30 minutes.
Bake in top and bottom thirds of 325?F (160?C) oven, rotating and switching pans halfway through, until bottoms are golden, about 22 minutes. Let rest on pans for about 3 minutes.
Sprinkle remaining icing sugar into shallow wide bowl. Working with about 6 s at a time, place, rounded side down, in sugar; roll to coat all sides. Place, right side up, on racks to let cool.
Press icing sugar through sieve to sift. Roll s again. (Make-ahead: Layer between waxed paper in airtight container and store at room temperature for up to 1 week or freeze for up to 1 month.)
Serves: 20
Preparation time:15 minutes
Cooking time:25 minutes
3/4 cups walnut halves
1 1/4 cup icing sugar
1 cup butter softened
1 teaspoon vanilla
1/4 teaspoon salt
2 cups all-purpose flour
3/4 cups white chocolate chips Line rimless baking sheets with parchment paper or leave ungreased; set aside.
In food processor, whirl walnut halves with 1/4 cup (50 mL) of the sugar until finely ground.
In large bowl, beat butter until fluffy; stir in nut mixture, then vanilla and salt. Stir in flour, 1 cup (250 mL) at a time. Sprinkle with chocolate chips; stir in. Shape by heaping teaspoonfuls (5 mL) into 1-inch (2.5 cm) balls. Arrange, 2 inches (5 cm) apart, on prepared pans. Cover lightly; chill until firm, about 30 minutes.
Bake in top and bottom thirds of 325?F (160?C) oven, rotating and switching pans halfway through, until bottoms are golden, about 22 minutes. Let rest on pans for about 3 minutes.
Sprinkle remaining icing sugar into shallow wide bowl. Working with about 6 s at a time, place, rounded side down, in sugar; roll to coat all sides. Place, right side up, on racks to let cool.
Press icing sugar through sieve to sift. Roll s again. (Make-ahead: Layer between waxed paper in airtight container and store at room temperature for up to 1 week or freeze for up to 1 month.)
conversion of liquids
Weights
Temperatures
Measures of non liquid ingredients
Non-liquid ingredients in volume converted
|
|||||||
|---|---|---|---|---|---|---|---|
Ingredient |
1 cup |
3/4 cup |
2/3 cup |
1/2 cup |
1/3 cup |
1/4 cup |
2 tablespoons |
| All-purpose wheat flour | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
| All-purpose sifted wheat flour | 110 g | 80 g | 70 g | 55 g | 35 g | 27 g | 13 g |
| White sugar | 200 g | 150 g | 130 g | 100 g | 65 g | 50 g | 25 g |
| Powdered sugar/Icing sugar | 100 g | 75 g | 70 g | 50 g | 35 g | 25 g | 13 g |
| Brown sugar normally packed | 180 g | 135 g | 120 g | 90 g | 60 g | 45 g | 23 g |
| Corn flour | 160 g | 120 g | 100 g | 80 g | 50 g | 40 g | 20 g |
| Cornstarch | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
| Rice (not-cooked) | 190 g | 140 g | 125 g | 95 g | 65 g | 48 g | 24 g |
| Macaroni (uncooked) | 140 g | 100 g | 90 g | 70 g | 45 g | 35 g | 17 g |
| Couscous (uncooked) | 180 g | 135 g | 120 g | 90 g | 60 g | 45 g | 22 g |
| Quick oatmeal (uncooked) | 90 g | 65 g | 60 g | 45 g | 30 g | 22 g | 11 g |
| Table salt | 300 g | 230 g | 200 g | 150 g | 100 g | 75 g | 40 g |
| Butter / Margarine | 240 g | 180 g | 160 g | 120 g | 80 g | 60 g | 30 g |
| Shortening | 190 g | 140 g | 125 g | 95 g | 65 g | 48 g | 24 g |
| Fruits and légumes chopped | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
| chopped walnuts | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
| Nuts /ground almonds | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
| Fresh bread crumbs (not packed) | 60 g | 45 g | 40 g | 30 g | 20 g | 15 g | 8 g |
| Dry bread crumbs | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
| Parmesan grated | 90 g | 65 g | 60 g | 45 g | 30 g | 22 g | 11 g |
| Chocolate chips | 150 g | 110 g | 100 g | 75 g | 50 g | 38 g | 19 g |
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