December 24, 2014

Last minute Cookies

Here are some last minute cookie recipes. Great and tasty!

What's great about them is that you can add in, almost anything: nuts, chocolate, dry fruits etc.
Personalize!

Happy and fuss free holiday cooking.




Serbian paws cookies - Šape

Very popular cookie on Balkans. It can last for weeks. You’ll need special molds (something like for the madeleines French cookies)
1 cup flour
½ tsp baking powder
½ cup lard ( butter)
½ cup sugar
1 cup ground walnuts
1 egg
Mix ingredients together and fill oiled molds. Bake on 180C for 15 min. Dip in icing sugar at the end.


Carob Paws Cookies

1 cup flour
½ tsp baking powder
½ cup lard ( butter)
1/4 cup sugar
1 cup ground carob
3 tbs ground walnut
1 tbsp orange peel (grated)
1 egg

Mix ingredients together and fill oiled molds. Bake on 180C for 15 min. Dip in icing sugar at the end.


BASIC COOKIES DOUGH


Basic biscuit dough



150g butter, softened
75g caster sugar
1 egg yolk
2 tsp vanilla extract
250g plain flour

Mix softened butter and sugar in a large bowl with a wooden spoon, then add 1 egg yolk and
2 tsp vanilla extract and briefly beat to combine. Sift over the flour and stir until the mixture is well combined and press the dough together.
Leave it in a fridge until ready to use.


Basic butter biscuit dough

125g butter, softened
1/2 cup caster sugar
1/2 teaspoon vanilla extract
1 egg, at room temperature
2 cups plain flour
1 teaspoon baking powder
1 tablespoon milk
Ingredients

Preheat oven to 180°C. Line 2 baking trays with baking paper. Using an electric mixer, beat butter, sugar and vanilla in a small bowl until pale and creamy. Add egg and mix until well combined. Sift flour and baking powder over butter mixture. Add milk and stir until just combined. Using 1 heaped tablespoon of mixture at a time, roll mixture into balls. Place on baking trays lined with baking paper. Using the heel of your hand, flatten biscuits slightly (allow room for spreading).  Bake for 15 to 18 minutes, swapping trays over in oven after 10 minutes, or until light golden. Allow biscuits to cool on trays for 5 minutes. Transfer to wire racks to cool completely. Serve.

Molasses and Gingerbread cookies

2.5 cups all-purpose flour, plus more for surface and parchment
1/2 teaspoons salt
1 teaspoon baking soda
2 teaspoons ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1 sticks unsalted butter, softened
1/2 cup granulated sugar
1 large egg
1/2 cup honey
1/4 cup unsulfured molasses
Whisk together flour, salt, baking soda, and spices in a large bowl. Beat together butter and granulated sugar with a mixer until fluffy. Beat in eggs, 1 at a time, then honey and molasses. Add flour mixture until well combined. Refrigerate until firm ,about 1 hour.
Preheat oven to 350 degrees. Roll dough out to 1/4-inch thickness on generously floured parchment. Cut into shapes with cookie cutters, rerolling scraps as needed. Transfer cookies to parchment-lined baking sheets. Bake until edges turn golden, about 15 minutes, rotating once and firmly rapping baking sheet halfway through baking to flatten any bubbles in cookies. Let cookies cool completely on baking sheets set on wire racks.Sprinkle with icing sugar and serve.

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