1 tbls backing soda (put into the milk)
2 Eggs
2 1/2 Cup shortening
1/2 cup jelly
1 cup applesauce
1 cup milk
10 cups flour
2 cups nuts
1 1/2 tbls cinnamon
1 cup dates
1 1/2 tbls nutmeg
1 cup raisins
1 tbls allspice
1/2 tbls salt
1 cup molasses
3 cups sugar
1/2 tbls ginger
Mix all the ingredients together and store overnight in a cool place. Roll out and cut into circles. Bake at 350 approx 20 minutes +/-. Store in airtight container (such as a tin can)
These are best if you make them before thanksgiving and store them til x-mas.
- OldGrouch
Saturday, February 2, 2008
Tuesday, September 18, 2007
The Big Kahlua Vanilla Cookie
2 cups flour
1/2 teaspoon salt
1/2 teaspoon baking soda
3/4 cup butter, melted completely
1/4 cup Kahlua (or less)
1 cup brown sugar, firmly packed
1/2 cup white sugar
2 egg yolks, slightly beaten or 1 egg, slightly beaten
2 cups vanilla chips (or chunks)
Preheat oven to 350°F.
Grease a foil-lined cookie sheet.
Sift flour, baking soda and salt.
Melt butter (don't let it get cool), add kahlua.
Add sugars and beat well; add egg yolks, beat until very well blended.
Mix in flours on low speed until just blended.
Add vanilla chips or chunks.
Cover and chill for a minumum of 4-24 hours.
Drop by very heaping tablespoonfuls onto greased sheet, leaving 3" space between cookie dough.
Bake for 10-12 minutes, or until cookies are brown around the edges and baked to desired doneness.
1/2 teaspoon salt
1/2 teaspoon baking soda
3/4 cup butter, melted completely
1/4 cup Kahlua (or less)
1 cup brown sugar, firmly packed
1/2 cup white sugar
2 egg yolks, slightly beaten or 1 egg, slightly beaten
2 cups vanilla chips (or chunks)
Preheat oven to 350°F.
Grease a foil-lined cookie sheet.
Sift flour, baking soda and salt.
Melt butter (don't let it get cool), add kahlua.
Add sugars and beat well; add egg yolks, beat until very well blended.
Mix in flours on low speed until just blended.
Add vanilla chips or chunks.
Cover and chill for a minumum of 4-24 hours.
Drop by very heaping tablespoonfuls onto greased sheet, leaving 3" space between cookie dough.
Bake for 10-12 minutes, or until cookies are brown around the edges and baked to desired doneness.
Palmiers
8 ounces frozen puff pastry (2 sheets per pkg.)
2 cups granulated sugar
cinnamon sugar (optional)
vanilla (optional) or chocolate, glaze (optional)
Thaw out puff pastry, but make sure it stays chilled. You want it pliable (chill it again if it gets warm and sticky). Puff pastry should already be 1/8 inch thick – if not, roll it out to that thickness.
If your pastry cracks you can seal it together with a little water and your finger.
Preheat your oven to 400 degrees. You want it ready when you need to put these inches.
Line cookie sheets with parchment paper, or a section from a brown paper bag to fit.
Spread SUGAR on the counter like you would flour to roll out dough.
Lay out one sheet of pastry (keep 2nd sheet in fridge for now). Sprinkle the top with sugar as if you were rolling the dough out.
Take the two sides of dough and fold them in towards each other halfway to the center and press down lightly.
Then take the folded edges and fold them in to meet in the center. Then fold them together like closing a book, it should look like a U shape.
Cut into 3/8 inch slices with a sharp knife and place on cookie sheet.
Sprinkle with a light coating of sugar and place in the oven for 6 to 7 minutes.
Work on the second sheet at this time.
Pull out and turn cookies over and sprinkle that side. Bake 3-5 minutes more or until center is done and edges are golden.
Transfer to wire racks to cool, then store in an airtight container.
Optional items: Use cinnamon sugar in place of sugar.
The glaze can be drizzled over the top to finish it off.
2 cups granulated sugar
cinnamon sugar (optional)
vanilla (optional) or chocolate, glaze (optional)
Thaw out puff pastry, but make sure it stays chilled. You want it pliable (chill it again if it gets warm and sticky). Puff pastry should already be 1/8 inch thick – if not, roll it out to that thickness.
If your pastry cracks you can seal it together with a little water and your finger.
Preheat your oven to 400 degrees. You want it ready when you need to put these inches.
Line cookie sheets with parchment paper, or a section from a brown paper bag to fit.
Spread SUGAR on the counter like you would flour to roll out dough.
Lay out one sheet of pastry (keep 2nd sheet in fridge for now). Sprinkle the top with sugar as if you were rolling the dough out.
Take the two sides of dough and fold them in towards each other halfway to the center and press down lightly.
Then take the folded edges and fold them in to meet in the center. Then fold them together like closing a book, it should look like a U shape.
Cut into 3/8 inch slices with a sharp knife and place on cookie sheet.
Sprinkle with a light coating of sugar and place in the oven for 6 to 7 minutes.
Work on the second sheet at this time.
Pull out and turn cookies over and sprinkle that side. Bake 3-5 minutes more or until center is done and edges are golden.
Transfer to wire racks to cool, then store in an airtight container.
Optional items: Use cinnamon sugar in place of sugar.
The glaze can be drizzled over the top to finish it off.
Glazed Fruit Punch Cookie Bars
1 1/2 cups sugar
2 large eggs
1/2 teaspoon salt
16 ounces fruit cocktail, undrained
2 1/4 cups flour
1 1/2 teaspoons baking soda
1 teaspoon vanilla
1 1/3 cups flaked coconut
1/2 cup chopped walnuts
beat eggs, sugar and salt in large mixing bowl at high speed until light and fluffy --
add fruit cocktail, flour, soda and vanilla --
beat on medium speed untlo well blended --
spread into a greased and floured jelly roll pan.or 15x10x1" baking pan.
sprinkle with coconut and nuts --
bake 20-25 minutes at 350* -- drizzle with glaze while still hot.
GLAZE:.
3/4 cup granulated sugar.
1/2 cup margarine.
1/4 cup milk.
1/2 tsp vanilla.
1/2 cup nuts.
combine all but nuts -- bring to a boil and boil for 2 minutes -- stirring constantly.
remove from heat and cool slightly.add nuts and spread on bars and cut into squares.
2 large eggs
1/2 teaspoon salt
16 ounces fruit cocktail, undrained
2 1/4 cups flour
1 1/2 teaspoons baking soda
1 teaspoon vanilla
1 1/3 cups flaked coconut
1/2 cup chopped walnuts
beat eggs, sugar and salt in large mixing bowl at high speed until light and fluffy --
add fruit cocktail, flour, soda and vanilla --
beat on medium speed untlo well blended --
spread into a greased and floured jelly roll pan.or 15x10x1" baking pan.
sprinkle with coconut and nuts --
bake 20-25 minutes at 350* -- drizzle with glaze while still hot.
GLAZE:.
3/4 cup granulated sugar.
1/2 cup margarine.
1/4 cup milk.
1/2 tsp vanilla.
1/2 cup nuts.
combine all but nuts -- bring to a boil and boil for 2 minutes -- stirring constantly.
remove from heat and cool slightly.add nuts and spread on bars and cut into squares.
Date With an Angel Cookie
3 large egg whites
1 teaspoon vanilla
1 cup sugar
1 cup all-purpose flour
1 cup chopped pitted dates
1 cup chopped walnuts, toasted
Preheat oven to 350°. Lightly coat a cookie sheet with cooking spray; set aside.
In a large mixing bowl, beat egg whites and vanilla with an electric mixer on medium speed until soft peaks form.(tips curl) -- slowly add sugar, 2 tbsps at a time, beating on high speed until stiff peaks form. (tips stand straight) and sugar is almost dissolved.
Gently stir in flour, dates and nuts.
Drop mixture by rounded teaspoonsful 2" apart onto prepared cookie sheet.
Bake in the preheated oven for 8 minutes or until bottoms are lightly browned.
Cool on cookie sheet for 1 minute.
Transfer cookies to wire racks to cool completely.
grandma2969
1 teaspoon vanilla
1 cup sugar
1 cup all-purpose flour
1 cup chopped pitted dates
1 cup chopped walnuts, toasted
Preheat oven to 350°. Lightly coat a cookie sheet with cooking spray; set aside.
In a large mixing bowl, beat egg whites and vanilla with an electric mixer on medium speed until soft peaks form.(tips curl) -- slowly add sugar, 2 tbsps at a time, beating on high speed until stiff peaks form. (tips stand straight) and sugar is almost dissolved.
Gently stir in flour, dates and nuts.
Drop mixture by rounded teaspoonsful 2" apart onto prepared cookie sheet.
Bake in the preheated oven for 8 minutes or until bottoms are lightly browned.
Cool on cookie sheet for 1 minute.
Transfer cookies to wire racks to cool completely.
grandma2969
Vanille Hoernchen
210 g flour
90 g ground almonds
180 g butter
90 g sugar
1 teaspoon vanilla extract
1/2 cup powdered sugar
Mix all ingredients except powdered sugar together in a medium mixing bowl.
Knead by hand until dough comes together.
Don't over knead it.
Seperate dough into about 30 segments.
Form each segment into a half moon or cresent shape.
Place on ungreased cookie sheet.
Preheat oven to 350 degrees.
Bake 10-12 minutes until they're golden colored.
Roll the cookies in the powdered sugar while they're still hot or dust them with the powdered sugar while still on the cookie sheet.
It is important that you do this while they're still warm or the sugar won't stick.
Put on wire rack to cool.
90 g ground almonds
180 g butter
90 g sugar
1 teaspoon vanilla extract
1/2 cup powdered sugar
Mix all ingredients except powdered sugar together in a medium mixing bowl.
Knead by hand until dough comes together.
Don't over knead it.
Seperate dough into about 30 segments.
Form each segment into a half moon or cresent shape.
Place on ungreased cookie sheet.
Preheat oven to 350 degrees.
Bake 10-12 minutes until they're golden colored.
Roll the cookies in the powdered sugar while they're still hot or dust them with the powdered sugar while still on the cookie sheet.
It is important that you do this while they're still warm or the sugar won't stick.
Put on wire rack to cool.
Bon bon Icing
1 cup powdered sugar
1 1/2 tablespoons milk
1 teaspoon vanilla
Mix powdered sugar, milk and vanilla until smooth.
Add food coloring and mix until well blended.
Dip Bonbon Cookies in icing. Let set completely prior to storing cookies.
1 1/2 tablespoons milk
1 teaspoon vanilla
Mix powdered sugar, milk and vanilla until smooth.
Add food coloring and mix until well blended.
Dip Bonbon Cookies in icing. Let set completely prior to storing cookies.
Cornflake Cookie Mix in a Jar
1 1/4 cups white sugar
1/4 teaspoon salt
2 1/2 cups coconut
1 1/2 cups cornflake cereal
Place sugar and salt in a clean mason jar.
Pack down tight so everything will fit in the jar.
Add other ingredients one item at a time, packing each layer down Put cornflakes in last and don't crunch them down.
Put the lid on the jar and tie a ribbon around the lid.
You can add a personalized label, if you wish.
Recipe to attach to jar:.
Whip 3 egg whites until stiff.
Add 1/2 teaspoon of vanilla extract.
Stir in the ingredients from this jar until well combined.
Drop teaspoons of dough on an ungreased cookie sheet.
Bake for 15 minutes at 325 degrees F.
1/4 teaspoon salt
2 1/2 cups coconut
1 1/2 cups cornflake cereal
Place sugar and salt in a clean mason jar.
Pack down tight so everything will fit in the jar.
Add other ingredients one item at a time, packing each layer down Put cornflakes in last and don't crunch them down.
Put the lid on the jar and tie a ribbon around the lid.
You can add a personalized label, if you wish.
Recipe to attach to jar:.
Whip 3 egg whites until stiff.
Add 1/2 teaspoon of vanilla extract.
Stir in the ingredients from this jar until well combined.
Drop teaspoons of dough on an ungreased cookie sheet.
Bake for 15 minutes at 325 degrees F.
Mandel Bread
1/2 cup cooking oil
1/2 cup sugar
2 eggs
2 cups sifted flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon vanilla
1 teaspoon almond flavoring
1/2 cup chopped walnuts, , almonds,or pecans
1 teaspoon lemons, zest of
Preheat oven to 350° degrees F.
Beat eggs, add sugar and oil and mix well.
Add remaining ingredients and mix well.
Refrigerate dough for several hours or overnight.
On heavily floured surface, shape into 3 narrow loaves.
Bake on floured sheet for 20- 25 minutes.
Slice diagonally while hot.
Place slices on greased and floured sheet and toast for 2 minutes per side at 450°F.
1/2 cup sugar
2 eggs
2 cups sifted flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon vanilla
1 teaspoon almond flavoring
1/2 cup chopped walnuts, , almonds,or pecans
1 teaspoon lemons, zest of
Preheat oven to 350° degrees F.
Beat eggs, add sugar and oil and mix well.
Add remaining ingredients and mix well.
Refrigerate dough for several hours or overnight.
On heavily floured surface, shape into 3 narrow loaves.
Bake on floured sheet for 20- 25 minutes.
Slice diagonally while hot.
Place slices on greased and floured sheet and toast for 2 minutes per side at 450°F.
Dreamsicle Cookie Mix in a Jar
1/2 cup Tang orange crystals
3/4 cup sugar
1 1/2 cups vanilla chips
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 3/4 cups flour
1/2-1 cup butter or margarine, very soft
1 egg, slightly beaten
1 teaspoon vanilla (optional)
Mix together flour, baking soda and baking powder.
Empty jar of cookie mix into large mixing bowl.
Use your hands to thoroughly blend mix.
Mix until completely blended, finish mixing with your hands.
Shape into balls the size of walnuts.
Place 2" apart on sprayed bake sheet.
Bake at 375 for 12-14 minutes until tops are very lightly browned.
Cool 5 minutes on bake sheet then move to rack.
3/4 cup sugar
1 1/2 cups vanilla chips
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 3/4 cups flour
1/2-1 cup butter or margarine, very soft
1 egg, slightly beaten
1 teaspoon vanilla (optional)
Mix together flour, baking soda and baking powder.
Empty jar of cookie mix into large mixing bowl.
Use your hands to thoroughly blend mix.
Mix until completely blended, finish mixing with your hands.
Shape into balls the size of walnuts.
Place 2" apart on sprayed bake sheet.
Bake at 375 for 12-14 minutes until tops are very lightly browned.
Cool 5 minutes on bake sheet then move to rack.
Lemonia Cookie
1 cup room temperature butter
1 1/2 cups granulated sugar
2 large eggs
3/4 teaspoon salt
2 teaspoons lemon extract (if you cannot find lemon oil using extract takes more)
1 cup warmed half-and-half cream
4 teaspoons baking ammonia
4 cups instant flour (or all purpose flour)
Cream butter, sugar,salt, lemon oil and eggs well.
Add amonia powder to warmed cream.
Then add the flour with milk mixture alternately with the creamed mixture.
Make sure you have a nice soft non sticky dough,that will be nice for rolling out, but not too firm. Sometimes I do have to add a bit more flour. But if adding too much flour will make a dry cookie, and get stale faster.
Chill covered dough.
Roll on floured board about 1/2 inch thick.
Cut with round cookie 2 inch cutter.
Place on parchment lined sheet, or greased baking sheet.
Well apart as they rise and spread into big cookies.
Bake at 350 degrees for 10 to 15 minutes.
These are done when touched with finger and they spring back, and should still be white in colour, just starting to get slight golden on bottoms.
Allow to cool.
Frost with an icing sugar and butter with touch of cream to the thickness you like, flavour with extracts that you also like, and colour tints.
This cookies is usually large and thick, lemon flavoured slighlty.
After frosting I also sprinkle a little coconut on top too.
Keep in a tight fitting tin.
1 1/2 cups granulated sugar
2 large eggs
3/4 teaspoon salt
2 teaspoons lemon extract (if you cannot find lemon oil using extract takes more)
1 cup warmed half-and-half cream
4 teaspoons baking ammonia
4 cups instant flour (or all purpose flour)
Cream butter, sugar,salt, lemon oil and eggs well.
Add amonia powder to warmed cream.
Then add the flour with milk mixture alternately with the creamed mixture.
Make sure you have a nice soft non sticky dough,that will be nice for rolling out, but not too firm. Sometimes I do have to add a bit more flour. But if adding too much flour will make a dry cookie, and get stale faster.
Chill covered dough.
Roll on floured board about 1/2 inch thick.
Cut with round cookie 2 inch cutter.
Place on parchment lined sheet, or greased baking sheet.
Well apart as they rise and spread into big cookies.
Bake at 350 degrees for 10 to 15 minutes.
These are done when touched with finger and they spring back, and should still be white in colour, just starting to get slight golden on bottoms.
Allow to cool.
Frost with an icing sugar and butter with touch of cream to the thickness you like, flavour with extracts that you also like, and colour tints.
This cookies is usually large and thick, lemon flavoured slighlty.
After frosting I also sprinkle a little coconut on top too.
Keep in a tight fitting tin.
Chunky Chocolate Cookie Mix in a Jar
3/4 cup firmly packed dark brown sugar
1/2 cup sugar
1/4 cup cocoa powder (clean inside of jar with dry paper towel after this layer)
1/2 cup chopped pecans
1 cup large chocolate chips
1 3/4 cups flour, mixed with
1 teaspoon baking soda, and
1 teaspoon baking powder, and
1/4 teaspoon salt
Layer ingredients in order in a 1 quart wide mouth canning jar.
Make sure you pack all down firmly before adding the flour mixture it will be a tight fit.
Intructions to attatch to jar:.
Empty jar of cookie mix into a large mixing bowl.
Use your hands to thoroughly blend mix.
Add: 1 1/2 sticks butter or margarine softened at room temperature 1 egg, slightly beaten, 1 teaspoons vanilla.
Mix until completely blended.
The dough is sticky.
you will need to finish mixing with your hands.
Shape into walnut size balls and place 2''inches apart on parchment lined baking sheets, DO NOT USE WAXED PAPER.
Bake at 350* for 11 to 13 minutes.
Cool 5 minutes on baking sheet.
Remove to racks to finish cooling.
1/2 cup sugar
1/4 cup cocoa powder (clean inside of jar with dry paper towel after this layer)
1/2 cup chopped pecans
1 cup large chocolate chips
1 3/4 cups flour, mixed with
1 teaspoon baking soda, and
1 teaspoon baking powder, and
1/4 teaspoon salt
Layer ingredients in order in a 1 quart wide mouth canning jar.
Make sure you pack all down firmly before adding the flour mixture it will be a tight fit.
Intructions to attatch to jar:.
Empty jar of cookie mix into a large mixing bowl.
Use your hands to thoroughly blend mix.
Add: 1 1/2 sticks butter or margarine softened at room temperature 1 egg, slightly beaten, 1 teaspoons vanilla.
Mix until completely blended.
The dough is sticky.
you will need to finish mixing with your hands.
Shape into walnut size balls and place 2''inches apart on parchment lined baking sheets, DO NOT USE WAXED PAPER.
Bake at 350* for 11 to 13 minutes.
Cool 5 minutes on baking sheet.
Remove to racks to finish cooling.
Orange Slice Cookie Mix in a Jar
3/4 cup white sugar
1/2 cup packed brown sugar
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 cups orange slice candy, quartered (10 ounce package)
Mix together flour, baking powder and baking soda.
Set aside.
Layer.
ingredients in order given in a quart sized"wide mouth" canning jar.
Press each layer firmly in place.
Add the orange candies last.
It will be a tight fit.
Attach these directions to jar:.
Orange Slice Cookies Remove orange slice candy from jar.
Set aside.
Empty.
remaining cookie mix into large mixing bowl.
Use your hands to thoroughly.
blend mix.
ADD: 1/2 cup butter or margarine, softened at room temperature.
DO NOT USE DIET MARGARINE.
Add 1 egg slightly beaten and 1 teaspoon vanilla.
Mix until completely.
blended.
You may need to finish mixing with your hands.
Mix in orange slice candy.
Shape into large sized balls.
place 2 inches apart on sprayed baking sheets.
Bake at 375 degrees F (190 degrees C) for 12 to 14 minutes until.
edges are lightly browned.
Cool 5 minutes on baking sheet.
Remove cookies to racks to finish cooling.
Makes 2 1/2 dozen cookies.
1/2 cup packed brown sugar
1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 cups orange slice candy, quartered (10 ounce package)
Mix together flour, baking powder and baking soda.
Set aside.
Layer.
ingredients in order given in a quart sized"wide mouth" canning jar.
Press each layer firmly in place.
Add the orange candies last.
It will be a tight fit.
Attach these directions to jar:.
Orange Slice Cookies Remove orange slice candy from jar.
Set aside.
Empty.
remaining cookie mix into large mixing bowl.
Use your hands to thoroughly.
blend mix.
ADD: 1/2 cup butter or margarine, softened at room temperature.
DO NOT USE DIET MARGARINE.
Add 1 egg slightly beaten and 1 teaspoon vanilla.
Mix until completely.
blended.
You may need to finish mixing with your hands.
Mix in orange slice candy.
Shape into large sized balls.
place 2 inches apart on sprayed baking sheets.
Bake at 375 degrees F (190 degrees C) for 12 to 14 minutes until.
edges are lightly browned.
Cool 5 minutes on baking sheet.
Remove cookies to racks to finish cooling.
Makes 2 1/2 dozen cookies.
Kourambies
600 g unsalted butter
250 g cashew nuts (roughly chopped and baked)
1/2 teaspoon baking powder
220 g icing sugar
50 g dark rum or brandy
1000 g plain flour or unbleached bread flour (may need up to 1200gr depending on which you use)
icing sugar, for topping
1. Beat the butter with the icing sugar with a whisker or kitchen machine for 15-20 until they become creamy and fluffy (you will notice that the volume will be doubled).
2. Sift the flour and baking powder.
3. Add flour mixture to the butter and stir with the hand until all the flour is absorbed. You will notice that the dough will become very fragile and it should be like that.
4. Add the nuts and the rum (or brandy) and continue mixing well with your hand.
5. The right kourambies dough should just hold itself together.
6. Form round cookies 1 inch diameter and press them softly with your finger at the top. Don't worry if it gets easily destroyed. That's the way it should be. Apply small pressure and everything will go fine :).
7. Place in a baking sheet (keep some distance between them as they will rise soflty).
8. Bake in pre-heated oven at 200 Celcius (390 Farenheit) for 15 minutes. They should become lightly golden. I like mine baked until golden brown, but the traditional ones shouldn't have color. Try for yourself and pick your favorite.
9. Let them cool completely. Arrange a layer in a dish and sift icing sugar on top. Repeat with the next layer. The amount of icing sugar really depends on your taste. I recommend a 3mm layer of icing sugar on top but again find your favorite quantity.
10. Keep them airtight because they become soft very easily when left exposed in humidity and that's something terrible for a kourambies cookie.
11. This recipe requires some kitchen experience so don't be easily dissapointed if at first you don't succeed.
250 g cashew nuts (roughly chopped and baked)
1/2 teaspoon baking powder
220 g icing sugar
50 g dark rum or brandy
1000 g plain flour or unbleached bread flour (may need up to 1200gr depending on which you use)
icing sugar, for topping
1. Beat the butter with the icing sugar with a whisker or kitchen machine for 15-20 until they become creamy and fluffy (you will notice that the volume will be doubled).
2. Sift the flour and baking powder.
3. Add flour mixture to the butter and stir with the hand until all the flour is absorbed. You will notice that the dough will become very fragile and it should be like that.
4. Add the nuts and the rum (or brandy) and continue mixing well with your hand.
5. The right kourambies dough should just hold itself together.
6. Form round cookies 1 inch diameter and press them softly with your finger at the top. Don't worry if it gets easily destroyed. That's the way it should be. Apply small pressure and everything will go fine :).
7. Place in a baking sheet (keep some distance between them as they will rise soflty).
8. Bake in pre-heated oven at 200 Celcius (390 Farenheit) for 15 minutes. They should become lightly golden. I like mine baked until golden brown, but the traditional ones shouldn't have color. Try for yourself and pick your favorite.
9. Let them cool completely. Arrange a layer in a dish and sift icing sugar on top. Repeat with the next layer. The amount of icing sugar really depends on your taste. I recommend a 3mm layer of icing sugar on top but again find your favorite quantity.
10. Keep them airtight because they become soft very easily when left exposed in humidity and that's something terrible for a kourambies cookie.
11. This recipe requires some kitchen experience so don't be easily dissapointed if at first you don't succeed.
Pink Bon Bon Cookies
1/2 cup butter (softened)
3/4 cup powdered sugar
1 tablespoon vanilla
2 drops red food coloring paste
1 1/2 cups flour
1/8 teaspoon salt
20-25 maraschino cherries
Heat oven to 350 degrees.
Mix thoroughly butter, sugar, vanilla.
Add red food coloring.
Mix in flour and salt until dough hold together. (If dough is dry, mix in 1 – 2 Tablespoons light cream.
Mold dough by teaspoonfuls around Maraschino cherry.
Place cookies about 1 inch apart on parchment lined cookie sheets.
Bake 12 – 15 minutes or until set but not browned.
Cool. Dip tops of cookies into Icing.
3/4 cup powdered sugar
1 tablespoon vanilla
2 drops red food coloring paste
1 1/2 cups flour
1/8 teaspoon salt
20-25 maraschino cherries
Heat oven to 350 degrees.
Mix thoroughly butter, sugar, vanilla.
Add red food coloring.
Mix in flour and salt until dough hold together. (If dough is dry, mix in 1 – 2 Tablespoons light cream.
Mold dough by teaspoonfuls around Maraschino cherry.
Place cookies about 1 inch apart on parchment lined cookie sheets.
Bake 12 – 15 minutes or until set but not browned.
Cool. Dip tops of cookies into Icing.
Cute As a Button Cookie Mix in a Jar
3/4 cup granulated sugar
1 cup quick-cooking oats
1 cup M&M's
1 teaspoon baking powder
3/4 cup brown sugar, packed
1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
Layer sugar, oats, chocolates and brown sugar in one quart wide mouth jar.
Pack tightly.
Mix together flour, baking soda and baking powder -- put this in jar in one layer.
Press down layer firmly.
If there is any more room in top of jar.I always add a few M&M's to fill.
attache a gift tag to jar with the following instructions.
INSTRUCTIONS:.
Empty cookie mix in a large bowl.mix well and then blend in one large egg, lightly beaten, 1/2 cup softened butter, mix well.
Drop by tspful onto lighted sprayed cookie sheet.
Bake at 350* for 8-10 minutes.
1 cup quick-cooking oats
1 cup M&M's
1 teaspoon baking powder
3/4 cup brown sugar, packed
1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
Layer sugar, oats, chocolates and brown sugar in one quart wide mouth jar.
Pack tightly.
Mix together flour, baking soda and baking powder -- put this in jar in one layer.
Press down layer firmly.
If there is any more room in top of jar.I always add a few M&M's to fill.
attache a gift tag to jar with the following instructions.
INSTRUCTIONS:.
Empty cookie mix in a large bowl.mix well and then blend in one large egg, lightly beaten, 1/2 cup softened butter, mix well.
Drop by tspful onto lighted sprayed cookie sheet.
Bake at 350* for 8-10 minutes.
Saturday, August 25, 2007
Italian Fig Cookies
2 cups shortening
3 cups white sugar
6 eggs
8 cups all-purpose flour
7 teaspoons baking powder
2 tablespoons vanilla extract
pinch salt
milk
3 - 5 pounds of figs
1 pound raisins
2 teaspoons ground cinnamon
1/2 cup white sugar
1 whole orange (with peel)
1 small apple
1 1/2 cups chopped pecans
To make dough, cream sugar and shortening. Add eggs, vanilla, and salt. Blend in flour and baking powder by hand. Knead dough until smooth and workable. Add milk to reach workable consistency.
To make filling, cut up figs, orange, and apple into small pieces, then pass through a food mill or grinder. The spices and chopped nuts are added to the ground fig mixture. After the fig mixture is ground, sprinkle them in over the mixture and mix it in by hand.
Preheat oven to 375 degrees F (190 degrees C). Roll out some dough faily thin. Put fig mixture in a line. Wrap dough over mixture, sealing figs inside dough. Trim to desired length, using a diagonal cut. Make small diagonal slits in the sides of the cookies. Bake on ungreased cookie sheet for 10-15 minutes.
3 cups white sugar
6 eggs
8 cups all-purpose flour
7 teaspoons baking powder
2 tablespoons vanilla extract
pinch salt
milk
3 - 5 pounds of figs
1 pound raisins
2 teaspoons ground cinnamon
1/2 cup white sugar
1 whole orange (with peel)
1 small apple
1 1/2 cups chopped pecans
To make dough, cream sugar and shortening. Add eggs, vanilla, and salt. Blend in flour and baking powder by hand. Knead dough until smooth and workable. Add milk to reach workable consistency.
To make filling, cut up figs, orange, and apple into small pieces, then pass through a food mill or grinder. The spices and chopped nuts are added to the ground fig mixture. After the fig mixture is ground, sprinkle them in over the mixture and mix it in by hand.
Preheat oven to 375 degrees F (190 degrees C). Roll out some dough faily thin. Put fig mixture in a line. Wrap dough over mixture, sealing figs inside dough. Trim to desired length, using a diagonal cut. Make small diagonal slits in the sides of the cookies. Bake on ungreased cookie sheet for 10-15 minutes.
Hungarian Kifli
1 cup butter or margarine, softened
1 cup cream style cottage cheese
2 cups all-purpose flour
2 egg whites
2 cups chopped nuts
1/2 cup water
2 tablespoons ground cinnamon
In large bowl, beat together butter or margarine and cottage cheese til light and fluffy. Add flour until dough forms a ball. Divide dough into 3 equal portions. Wrap in plastic wrap and refrigerate until firm. Preheat oven to 375 degrees F (190 degrees C) and grease cookie sheets. To Make Filling: Combine egg whites, nuts, water, and ground cinnamon. Mix well and set aside. On a floured surface roll 1 portion of dough into a 10 inch circle. Spread circle with 1/3 of the filling to within approximately 1/2 inch of the edge. Cut circle into 24 pie shaped wedges. Beginning at outer edge roll up each wedge tightly. Place point side down on cookie sheet 1 1/2 inches apart. Bake 13-15 minutes or until golden (be sure to watch carefully as these cookies burn easily). Remove to rack to cool. Repeat process with each remaining portion of dough and filling.
1 cup cream style cottage cheese
2 cups all-purpose flour
2 egg whites
2 cups chopped nuts
1/2 cup water
2 tablespoons ground cinnamon
In large bowl, beat together butter or margarine and cottage cheese til light and fluffy. Add flour until dough forms a ball. Divide dough into 3 equal portions. Wrap in plastic wrap and refrigerate until firm. Preheat oven to 375 degrees F (190 degrees C) and grease cookie sheets. To Make Filling: Combine egg whites, nuts, water, and ground cinnamon. Mix well and set aside. On a floured surface roll 1 portion of dough into a 10 inch circle. Spread circle with 1/3 of the filling to within approximately 1/2 inch of the edge. Cut circle into 24 pie shaped wedges. Beginning at outer edge roll up each wedge tightly. Place point side down on cookie sheet 1 1/2 inches apart. Bake 13-15 minutes or until golden (be sure to watch carefully as these cookies burn easily). Remove to rack to cool. Repeat process with each remaining portion of dough and filling.
Hamantashen
For the dough:
2 cups sifted all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup granulated sugar
1/2 cup cold butter, cut into 1/2-inch cubes
1 large egg, lightly beaten
grated zest of 1 orange
1-1/2 tablespoons fresh orange juice
For the filling:
2 cups unsweetened dried pitted prunes
1 cup unsweetened dried apricots
1 cup water
1 tablespoon lemon juice
1/2 cup honey
3/4 cup walnuts, coarsely chopped
To make the dough, in a large mixing bowl, sift together flour, baking soda, salt and sugar. With a pastry blender or two knives, cut the butter into the flour until the mixture resembles coarse meal. Stir in the egg, orange zest and juice, mixing well until the dough is smooth. Shape dough into a flat disk, wrap with plastic wrap, and refrigerate until firm.
To make the filling, chop the prunes and apricots into small pieces. Put them in a saucepan with the water and bring to a boil. Cover and reduce heat; simmer for about 12 minutes or until very soft. Add lemon juice and honey, then cook, stirring constantly, for about 5 minutes. Stir in nuts and set aside to cool.
Preheat oven to 400 F and line baking sheets with parchment paper or non-stick baking mats. On a floured surface roll out dough to 1/8-inch thickness, then cut into 3-inch circles. Place a rounded teaspoon of filling in the center of each circle and fold up three sides to make a triangular shape with a large opening in the center. Pinch together the edges of the circle that are touching so that the triangle holds its shape. Bake 12 to 15 minutes or until lightly golden. Allow to cool thoroughly on wire racks.
2 cups sifted all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup granulated sugar
1/2 cup cold butter, cut into 1/2-inch cubes
1 large egg, lightly beaten
grated zest of 1 orange
1-1/2 tablespoons fresh orange juice
For the filling:
2 cups unsweetened dried pitted prunes
1 cup unsweetened dried apricots
1 cup water
1 tablespoon lemon juice
1/2 cup honey
3/4 cup walnuts, coarsely chopped
To make the dough, in a large mixing bowl, sift together flour, baking soda, salt and sugar. With a pastry blender or two knives, cut the butter into the flour until the mixture resembles coarse meal. Stir in the egg, orange zest and juice, mixing well until the dough is smooth. Shape dough into a flat disk, wrap with plastic wrap, and refrigerate until firm.
To make the filling, chop the prunes and apricots into small pieces. Put them in a saucepan with the water and bring to a boil. Cover and reduce heat; simmer for about 12 minutes or until very soft. Add lemon juice and honey, then cook, stirring constantly, for about 5 minutes. Stir in nuts and set aside to cool.
Preheat oven to 400 F and line baking sheets with parchment paper or non-stick baking mats. On a floured surface roll out dough to 1/8-inch thickness, then cut into 3-inch circles. Place a rounded teaspoon of filling in the center of each circle and fold up three sides to make a triangular shape with a large opening in the center. Pinch together the edges of the circle that are touching so that the triangle holds its shape. Bake 12 to 15 minutes or until lightly golden. Allow to cool thoroughly on wire racks.
Easy Clothespin Cookies
3 packages Pepperidge Farms Frozen Puff Pastry, thawed
2 pounds powdered sugar
2 cups Crisco shortening
1 teaspoon vanilla
3/4 cup milk
7 oz. jar marshmallow cream
food coloring (optional)
Preheat oven to 450F. Thaw the pastry and roll out on a lightly floured surface until it forms a 12"x10" rectangle. Cut into 1/2"x6" long strips using a pizza cutter. Wrap each strip around a cone-shaped cookie form (available here), moistening slightly with water and overlapping the edges slightly. Bake for 5 minutes then turn oven down to 375 and bake for 10 more minutes. Carefully remove from forms and cool completely.
With an electric mixer on high speed, beat together sugar, Crisco, vanilla, and milk for 10 min. Add marshmallow cream and beat until combined. Color with food coloring, if desired. Using a pastry bag, pipe filling into cooled cookies. Sprinkle with sifted powdered sugar before serving. Store cookies in an airtight container. Cookies are best if refrigerated until used. May be frozen.
2 pounds powdered sugar
2 cups Crisco shortening
1 teaspoon vanilla
3/4 cup milk
7 oz. jar marshmallow cream
food coloring (optional)
Preheat oven to 450F. Thaw the pastry and roll out on a lightly floured surface until it forms a 12"x10" rectangle. Cut into 1/2"x6" long strips using a pizza cutter. Wrap each strip around a cone-shaped cookie form (available here), moistening slightly with water and overlapping the edges slightly. Bake for 5 minutes then turn oven down to 375 and bake for 10 more minutes. Carefully remove from forms and cool completely.
With an electric mixer on high speed, beat together sugar, Crisco, vanilla, and milk for 10 min. Add marshmallow cream and beat until combined. Color with food coloring, if desired. Using a pastry bag, pipe filling into cooled cookies. Sprinkle with sifted powdered sugar before serving. Store cookies in an airtight container. Cookies are best if refrigerated until used. May be frozen.
Chocolate-Apricot Filled Flakies
For the filling:
6 ounces semi-sweet chocolate
1/2 cup apricot preserves
For the dough:
1/2 cup milk
3 cups flour
1 tablespoon sugar
1/2 teaspoon salt
1 cup shortening, cold
1 package active dry yeast
1 egg, beaten
1 teaspoon grated lemon zest
powdered sugar
Preheat oven to 350 F. Place chocolate in the top of a double boiler over hot water and melt. Stir in apricot preserves. Remove from heat and allow to cool. Scald the milk and allow to cool until lukewarm. Combine flour, sugar, and salt. Cut in the shortening until the mixture resembles coarse crumbs. Add the yeast to the warm milk. Stir milk, egg, and lemon zest into the flour mixture. Divide into four parts. Sprinkle powdered sugar lightly onto work surface. Turn out one portion of dough onto work surface, sprinkle dough lightly with powdered sugar and roll to 1/8" thickness. Cut into rounds with 2 1/2" diameter round cutter. Place 1/2 teaspoon filling in the center of each round and fold over. Seal edges. Bake 12-15 minutes. Dust with powdered sugar.
6 ounces semi-sweet chocolate
1/2 cup apricot preserves
For the dough:
1/2 cup milk
3 cups flour
1 tablespoon sugar
1/2 teaspoon salt
1 cup shortening, cold
1 package active dry yeast
1 egg, beaten
1 teaspoon grated lemon zest
powdered sugar
Preheat oven to 350 F. Place chocolate in the top of a double boiler over hot water and melt. Stir in apricot preserves. Remove from heat and allow to cool. Scald the milk and allow to cool until lukewarm. Combine flour, sugar, and salt. Cut in the shortening until the mixture resembles coarse crumbs. Add the yeast to the warm milk. Stir milk, egg, and lemon zest into the flour mixture. Divide into four parts. Sprinkle powdered sugar lightly onto work surface. Turn out one portion of dough onto work surface, sprinkle dough lightly with powdered sugar and roll to 1/8" thickness. Cut into rounds with 2 1/2" diameter round cutter. Place 1/2 teaspoon filling in the center of each round and fold over. Seal edges. Bake 12-15 minutes. Dust with powdered sugar.
Bordeaux Fudge Cookies
1 cup butter
3/4 cup brown sugar
1 unbeaten egg yolk
2 cups flour
1/2 lb. See's Bordeaux fudge (can be obtained from See's Candy website, catalog or store)
1/2 teaspoon salt
Cream butter and gradually add brown sugar. Mix well. Blend in egg yolk. Add flour and salt. Stir until it forms dough. Chill until firm. Shape into small balls. Put on baking sheet and make indentation in center of each ball. Place small squares of Bordeaux fudge in middle of indentation. Bake at 325 degrees for 8-10 minutes.
3/4 cup brown sugar
1 unbeaten egg yolk
2 cups flour
1/2 lb. See's Bordeaux fudge (can be obtained from See's Candy website, catalog or store)
1/2 teaspoon salt
Cream butter and gradually add brown sugar. Mix well. Blend in egg yolk. Add flour and salt. Stir until it forms dough. Chill until firm. Shape into small balls. Put on baking sheet and make indentation in center of each ball. Place small squares of Bordeaux fudge in middle of indentation. Bake at 325 degrees for 8-10 minutes.
Krusczyki (Kruschicki, Chrusciki)
14 large egg yolks
2 cups sour cream
2 teaspoons vanilla extract
1 teaspoon salt
1/2 cup butter
8 cups all-purpose flour
1-1/2 cups solid vegetable shortening
1/3 cup powdered sugar
In a large bowl mix together all ingredients. Stir into a ball, then turn dough out onto a floured surface . Knead dough for 1/2 hour. If you have a mixer with a dough hook attachment, mix for about 15 minutes. Let dough rest for 10 minutes. On a floured surface, roll out dough to 1/4 to 1/8 inch thickness. Cut into strips that are 3 inches long and 1 inch wide. In the center of each strip, cut a 1 inch slit, lengthwise. Pull one end of the strip through the slit to form a bow. In a frying pan or an electric skillet, melt shortening and heat to about 350 F. Place cookies in hot oil. Cook on both sides until lightly browned then remove to a paper towel. Dust cookies with powdered sugar. The powdered sugar may absorb some of the oil, so you may want to dust them several times.
Makes about 36
2 cups sour cream
2 teaspoons vanilla extract
1 teaspoon salt
1/2 cup butter
8 cups all-purpose flour
1-1/2 cups solid vegetable shortening
1/3 cup powdered sugar
In a large bowl mix together all ingredients. Stir into a ball, then turn dough out onto a floured surface . Knead dough for 1/2 hour. If you have a mixer with a dough hook attachment, mix for about 15 minutes. Let dough rest for 10 minutes. On a floured surface, roll out dough to 1/4 to 1/8 inch thickness. Cut into strips that are 3 inches long and 1 inch wide. In the center of each strip, cut a 1 inch slit, lengthwise. Pull one end of the strip through the slit to form a bow. In a frying pan or an electric skillet, melt shortening and heat to about 350 F. Place cookies in hot oil. Cook on both sides until lightly browned then remove to a paper towel. Dust cookies with powdered sugar. The powdered sugar may absorb some of the oil, so you may want to dust them several times.
Makes about 36
Fattigmann
3 large egg yolks
3 tablespoons granulated sugar
3 tablespoons heavy cream
1/4 teaspoon crushed cardamom or 1 teaspoon brandy
1-1/4 to 1-1/2 cup all-purpose flour
powdered sugar
Beat egg yolks until light. Add sugar and cream, beat well. Blend in cardamom or brandy. Add flour and mix well to make a smooth dough. Roll out to 1/16" thickness. Cut in strips about 1 1/2" wide. Cut diagonally at 4" intervals. Make 2" slit crosswise in centre and slip one end through slit, to make a "bow". Deep fry in hot deep fat (350F) until delicately browned, about 1 1/2 min. Drain on paper towels. Cool and sprinkle with powdered sugar.
3 tablespoons granulated sugar
3 tablespoons heavy cream
1/4 teaspoon crushed cardamom or 1 teaspoon brandy
1-1/4 to 1-1/2 cup all-purpose flour
powdered sugar
Beat egg yolks until light. Add sugar and cream, beat well. Blend in cardamom or brandy. Add flour and mix well to make a smooth dough. Roll out to 1/16" thickness. Cut in strips about 1 1/2" wide. Cut diagonally at 4" intervals. Make 2" slit crosswise in centre and slip one end through slit, to make a "bow". Deep fry in hot deep fat (350F) until delicately browned, about 1 1/2 min. Drain on paper towels. Cool and sprinkle with powdered sugar.
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