Feeds:
Posts
Comments

Posts Tagged ‘cookie’

I am sending you warm greetings from my kitchen.

Because I luv ya!

And because the running oven makes it really, really warm in here.

 

The time before Christmas has a sweet and magical impact on me. I find myself in the kitchen even more often than usual.

Which actually means that instead of 14 hours a day I spend 20 hours here now.

Like yesterday, for example, I made 82 cookies and I don’t even know how that happened to me.

Strange.

 

Anyhow, these lovely Bowtie Cookies were one of those I made yesterday.

The dough has cream cheese in it. It remotely resembles puff pastry, but it is less layered and less fatty. And oh so delicious!

The dough is filled with jam. You wouldn’t believe how gorgeous that combination is.

Let me show you how I prepared them…
 
 

Here’s what we need.
 
 

1. In a large bowl, with an electric mixer, beat together the cream cheese, butter, sugar, and salt on medium speed until light, about 2 minutes.

 
 

2. Then on low speed, gradually beat in the flour just until mixed. A crumbly mixture will form.
 
 

3. Using your hands, pat the crumbly mixture together to form a dough ball.

 

Oh, and the face – I had to. Again. It’s addictive. Sorry!
 
 

4. Preheat the oven to 350 °F (175 °C) and line a baking sheet with parchment paper.

 

5. Now, on a lightly floured surface, roll out the dough into a square or rectangle about 1/8 inch (3 mm) thick.

 

6. Cut the dough into even 2.5 x 2.5 inch (6 x 6 cm) squares.
 
 

I’ve found out that my pizza cutter works best when it comes to cutting pastry.

It’s perfectly sharp.

And pink.

I’m in love with it!
 
 

7. Place 1 teaspoon of the filling in the center of each square.

Use a really thick jam. There are even jam brands out there that are meant for baking. Get one of those, preferably.

Also, when I was making the first batch of these cookies I was a little too generous and placed a little more than one teaspoon of the filling in the center. And I also spread it.

 
 

I don’t recommend that.
 
 

Although the cookies looked amazing before baking, if there’s too much jam, it has a tendency to leak while baking.

 
 

In the second batch I was less generous.

 
 

And the cookies leaked less, they almost didn’t leak at all.

 

7. Back to the instructions… pull 2 opposite corners of the square into the middle, and pinch the edges together to seal.

Pinch the edges well, don’t give them a chance to open back into the square shape while baking.
 
 

8. Place the cookies on the prepared cookie sheet, spacing them about 1 1/2 inches (4 cm) apart.

 

9. Bake at 350 °F (175 °C) for about 12 minutes or until lightly golden.
 
 

10. Let cool on the cookie sheet for 1 to 2 minutes, then transfer to wire racks.
 

11. Dust the tops with sifted confectioner’s sugar while still warm, then let cool completely.

 

Enjoy, dear friends!

 

(This recipe was loosely adapted from Epicurious.com and makes 40 cookies.)
 

Read Full Post »

These bite-sized cookies are perfect for having with tea.

(Psst, coffee is all right too.)

They taste wonderful and are very, very simple to make.

I like to prepare them when my sugar craving strikes out of the blue. Or when friends call unexpectedly saying they will come soon.

These cookies just save lives.

 
 

Here’s the list of ingredients.
 
 

1. To make your own Tea Cookies, first preheat the oven to 350 °F (175 °C) and line a baking sheet with parchment paper.

 

2. Sift the flour and sugars into a larger bowl.
 

 

3. Add the softened butter, two egg yolks and lemon zest…
 

 

4. …and use pastry cutter or just a plain fork to turn the ingredients into a crumbly mixture.

 

5. Then use your hands to form a ball.

 
 

Like this one.

Though creating a face is not necessary.

But it helps.

Kidding!

But it really does.

Kidding again!

 

Now I’d like to tell you this: Please, be patient when you find yourself in the phase in-between the crumbs and the dough ball. It only takes patience and trust that those crumbs will eventually come together. Give it five minutes or so and you’ll see success!
 

 

6. Place the dough ball on a very, very lightly floured surface.

This dough is almost not sticky at all so you really need very little flour, if any.

And besides that, the more flour you’d be using the firmer the cookies would get. And we don’t need that.

 

7. Using the palms of your hands, roll the dough until you form a log which is about 1.5 inches (3.5 cm) wide in diameter.

 

8. Then cut the log into about 1/2-inch (1 cm) thick rounds.
 
 

9. Place the rounds onto the sheet and bake in the preheated oven (350 °F – 175 °C) for 10 minutes.

The cookies should still be very pale in color when baked.
 
 

10. Remove from the oven and let cool completely.

Enjoy, dear friends.

(This recipe makes about 30 cookies and will take you about 40 minutes to make.)
 

Read Full Post »

Let me introduce my most favorite cookies to you – if these can be called cookies.

I’d rather call them ‘wondrous sensations of supernatural origin’.

Yeah!

That’s what I’d call them.

Oh, and there’s a confession I have to make regarding me and my relation to these gems.

Frankly, I have been addicted to meringues for about 29 years.

Okay, not exactly 29, I was probably fed milk for the first year of my life.

So let’s say – for 28 years.

My love for these beauties was so strong that I learned how to make them early in my life. It just became too life-threatening to rely on a store and whether they had them or not.

Well, I guess this all pretty much explains how gorgeous they are.

SO LET’S MAKE THEM!
 
 

These are the ingredients.

I recommend using very fresh eggs.
 
 

1. Separate egg yolks from whites.

2. Pour 1 1/2 cup (170 grams) sugar into the bowl with the egg whites.
 
 

3. Mix with a whisk until incorporated.
 
 

4. Then pour a little water into a medium pot.

Place the pot on a stove, heat it up and let simmer – because we need steam now.

5. Place the bowl with the egg whites over the pot with simmering water and using a hand mixer, whisk the mixture on slow speed for about 15 minutes.

(If we placed the egg whites over direct heat they would turn into scrambled egg whites… and we don’t want that to happen.)
 
 

6. Remove from heat.

This is what we are going for – soft peaks.
 
 

Now, try to find a piping tip that resembles this one.
 
 

7. Fill the piping bag (or whatever you use for piping) with the egg-white mixture.

8. Line a baking sheet with parchment paper.

9. And start piping. I have achieved this shape by creating 4 small heaps very close to each other – so that they are touching each other.

10. Preheat the oven to (only!) 266 F (130 C).

11. Place the sheet into the oven, bake at 266 F (130 C) for 10 minutes, then reduce the temperature to 212 F (100 C) and bake for 50 minutes.

12. Rotate the sheet halfway through the baking period.
 
 

13. Meanwhile, mix the egg yolks with the rest of the sugar.
 
 

14. Using a hand mixer again, whisk them over the pot of simmering water for about 15 minutes.
 
 

15. Remove from heat.

16. Add the cocoa and coffee and mix just until incorporated.

17. Let cool completely, then add the butter and mix again until well combined and smooth.
 
 

18. Remove the cookie shells from the oven and let cool.

19. Fill the piping bag with the coffee filling and – using the same piping tip as for the shells – pipe the mixture onto a shell.
 
 

20. Now place another shell onto the filling – both shells have flat sides facing down.
 
 

And that’s it.

Easy, right?
 
 

And yummy… mmmmmmmmmmm.

Enjoy, dear friends!

And now let’s all sing in unison this world-famous song:

Thank you for the music sugar, the cookies we’re eating
Thanks for all the joy they’re bringing
Who can live without it, I ask in all honesty
What would life be?
Without sugar or a cookie what are we?
So I say thank you for the sugar
for giving it to me…’

Thank you!

(This recipe makes about 16 cookies – it vastly depends on how much licking is involved in the whole process.)
 

Bookmark and Share

Read Full Post »

cat's-eye-in-bowl

Do you feel like sandwich cookies with jam filling today?

Then let’s prepare some CAT’S EYES.

They are very delicious, easy and fun to make.

~~~

Ingredients

1 3/4 cups (240 grams) all-purpose flour

1/8 teaspoon salt

2/3 cup (150 grams) unsalted butter, softened

2 teaspoons vanilla extract

3/4 cup (80 grams) confectioner’s sugar

2 egg yolks

2 teaspoons lemon zest

jam (any flavor you like; stronger is better)

~~~

1. Preheat your oven to 350 F (176 C).

2. Line a baking sheet with parchment paper.

3. Mix the flour with sugar and salt (set aside some sugar for sprinkling).

4. Add the egg yolks, butter, vanilla extract and lemon zest to the mixture.

cat's-eyes-dough

5. Mix by hand until you form a ball.

cat's-eyes-cutting-dough

6. On a floured surface roll out the dough to about 1/4 inch (1 cm) thickness.

Using a round cookie cutter cut out the dough.

cat's-eyes-on-sheet

7. Place the cookies on the prepared baking sheet.

Use a smaller cookie cutter to cut out the centers of HALF of the cookies on the baking sheet. (You will be sandwiching two cookies together and there will be a small “window/eye” in the top cookie so you can see the jam underneath.

Re-roll any scraps and cut out the cookies.

cat's-eyes-out-of-oven

8. Bake for 9 minutes or until very lightly browned.

cat's-eyes-jam

9. While the cookies are cooling place the jam in a small saucepan and heat gently until it becomes smooth.

Let cool.

cat's-eyes-jam-on-cookie

10. Spoon about 1/4 – 1/2 teaspoon of jam on the full cookie.

cat's-eyes-powder-sugar

11. Roll the top side of the upper cookie in the confectioner’s sugar.

cat's-eyes-close-up

12. And sandwich the two parts together gently.

Enjoy dear friends!



Bookmark and Share

Read Full Post »

%d bloggers like this: