[kitty]

source

mmmmmmmmmm cookies

[kitty]

DAY ONE

Estonian Gingersnaps (Piparkoogid)


3-1/2 cups all-purpose flour, sifted

1 tsp baking powder

1 tsp cinnamon

1 tsp ginger

1 tsp ground cloves

1/2 tsp salt

1 cup unsalted butter, room temperature

1 cup sugar

1 large egg

2/3 cup fancy grade molasses

In medium bowl, combine flour, baking powder, spices and salt; set aside. In stand mixer with paddle, mix butter and sugar on low speed for 30 seconds. Beat until fluffy on medium-high, about 2 minutes. On low speed, add egg, mixing until combined. Slowly add molasses. Slowly add dry ingredients until combined. Divide dough in four, 1-inch-thick squares. Wrap in plastic wrap; refrigerate for 2 hours.

Line baking sheets with parchment paper. Roll dough on well-floured work surface until 1/8-inch thick. Cut 3-inch rounds or shapes of your choice, and place 3/4-inch apart on trays. (Use metal spatula to transfer cookies.) Bring together and reroll scraps. Bake on top and middle racks of 350F oven 14 minutes until nicely browned, switching trays halfway through baking time as quickly as possible to maintain steady oven temperature. Cool; store in airtight container for up to 1 month. Makes 64 cookies.

source

[ShepherdsDog]

sounds good, but the best ones have some pepper in them

[kitty]

ShepherdsDog ShepherdsDog:

sounds good, but the best ones have some pepper in them

when served warm with a cold glass of milk..... its heaven

[ShepherdsDog]

you need to try masala chai with a ginger snap the spices complement each other.

[kitty]

DAY TWO

Mocha Orange Patchwork Cookies



Orange Dough:

3 cups all-purpose flour

1/2 tsp baking soda

1/4 tsp salt

1 cup unsalted butter, room temperature

1 cup granulated sugar

2 tsp orange zest, finely grated

1 tsp vanilla extract

1 large egg

Mocha Dough:

2-1/2 cups all-purpose flour

1/2 cup unsweetened cocoa powder

1/2 tsp baking soda

1/4 tsp salt

1 cup unsalted butter, room temperature

1 cup granulated sugar

1 tsp instant espresso or coffee

1 tsp vanilla extract

1 large egg



For orange dough, whisk flour, baking soda and salt in small bowl.

In large bowl, beat butter with electric mixer on medium high until creamy, 2 minutes. Add sugar gradually. Beat until fluffy, 3 minutes. Beat in orange zest and vanilla. Beat in egg, scraping bowl .

Mix in one-third of flour mixture, on low speed. Gradually add, and blend, remaining flour.

For mocha dough, whisk flour, cocoa, baking soda and salt in small bowl.

In large bowl, beat butter on medium high until creamy, 2 minutes. Add sugar gradually. Beat until fluffy, 3 minutes. Dissolve coffee in vanilla. Beat into dough. Beat in egg.

Mix in one-third of flour mixture on low speed. Add remaining flour gradually, until blended.

Doughs will be slightly damp but crumbly. Scrape onto large pieces of plastic wrap, shape into flat discs, and wrap. Refrigerate until firm, 2 hours to overnight.

Line 2 cookie sheets with parchment paper.

For patchwork cookies, choose small cookie cutter that fits inside larger one, and allows a border.

Roll doughs to 1/4-inch thickness on floured surface. Cut out large orange shape; place on cookie sheet. Cut out large mocha shape; place 2 inches apart. Cut out small shapes from centre of each. Place small mocha shape inside large orange shape, and vice versa. When pans are full, place in freezer for 15 minutes or refrigerator for 30 minutes.

For marbled cookies, knead scraps together. Roll out dough; cut.

Bake in 350F oven until edges begin to colour, about 12 minutes for 2-inch cookies. You can use top and middle oven racks, switching trays halfway through baking time – quickly, to maintain temperature.

Makes about 50 cookies.

[kitty]

DAY THREE

Pumpkin Ginger Pillows



-1/2 cups all-purpose flour

1/2 tsp salt

1/2 tsp baking powder

1/2 tsp baking soda

1 cup pecan halves, finely chopped

1/2 cup crystallized ginger, finely chopped

1/2 cup unsalted butter, room temperature

1-1/2 cups light brown sugar, firmly packed

1 tsp ground cinnamon

1/2 tsp ground ginger

1/4 tsp ground cloves

1/4 tsp ground nutmeg

2 large eggs

1-3/4 cups pumpkin purée

FROSTING:

2 tbsp unsalted butter, at room temperature

1/4 cup light brown sugar, firmly packed

2 tbsp heavy cream

1 cup icing sugar, sifted

Line 2 cookie sheets with parchment paper.

In medium bowl, whisk together flour, salt, baking powder and baking soda. Stir in nuts and crystallized ginger.

In large bowl, beat butter with electric mixer on medium high, 2 minutes. Add brown sugar half cup at a time. Beat until fluffy, 3 minutes. Beat in spices. Add eggs one at a time, beating after each addition. Beat in pumpkin purée. Mixture will look like it has curdled.

Add one-third of flour mixture on low speed. Gradually add remaining flour. Mix until blended.

Drop generously rounded tablespoons 2 inches apart on cookie sheets.

Bake in 350F oven until golden, dry, but soft inside, 15 minutes. If pans won't fit side by side on middle rack, use top and middle switching trays halfway through baking as quickly as possible to maintain oven temperature.

Slide parchment onto racks to cool cookies completely.

To make frosting, combine butter and brown sugar in small pot over medium heat, stirring occasionally until butter melts. Bring to a boil; boil 1 minute.

Scrape mixture into medium bowl. Cool 5 minutes. Stir in cream. Beat with electric mixer on medium-high until combined. Beat in icing sugar on medium speed until thick and creamy.

Just before serving, spread frosting on cookies with small spatula.

Makes 60 cookies.

[kitty]

DAY FOUR

Espresso Cookies



1-3/4 cup all-purpose flour, sifted

1 tbsp finely ground coffee beans, preferably dark roast

1/4 tsp baking soda

1/4 tsp baking powder

1/4 tsp salt

3/4 cup unsalted butter, at room temperature

1/2 cup sugar, plus more for rolling

1/2 cup light brown sugar

2 tsp coffee liqueur

1 large egg, at room temperature

40 whole coffee beans, preferably dark roast

In medium bowl, combine flour, ground coffee, baking soda, baking powder and salt; set aside. In stand mixer fitted with paddle, mix butter and sugars on low speed for 30 seconds. Raise speed to medium-high and beat until fluffy, about 2 minutes. Turn speed to low and add coffee liqueur and egg, mixing until combined. Slowly add dry ingredients.

Line two baking sheets with parchment paper. Form heaping tablespoons of dough into balls and roll in sugar. Place slightly more than 2 inches apart on trays and flatten. Place a coffee bean on each cookie.

Bake in 350F oven on middle rack until golden brown and no longer puffy, about 15 minutes. If pans won't fit side by side on middle rack, use top and middle, switching trays halfway through baking.

Cool before storing in airtight container for up to 1 week. Makes 40 cookies

[kitty]

DAY FIVE

Aztec Cookies



6 oz unsweetened chocolate

2 cups all-purpose flour, sifted

2 tsp baking powder

1 tsp cinnamon

1 tsp ancho chili powder

1/4 tsp cayenne pepper

1/4 tsp cloves

1/2 tsp salt

1/2 cup unsalted butter, at room temperature

1-1/2 cup sugar

2 tsp vanilla extract

3 large eggs, at room temperature

icing sugar for rolling and dusting

In double boiler, melt chocolate, stirring until smooth. In medium bowl, combine flour, baking powder, spices and salt and set aside.

In stand mixer fitted with paddle, mix butter and sugar on low 30 seconds. Beat until fluffy on medium high, about 2 minutes. Turn speed to low and add vanilla. Add eggs, one at a time, until combined. Slowly add chocolate until combined. Slowly add dry ingredients until combined. Transfer dough to plate and spread out evenly. Cover with plastic wrap and refrigerate for at least 2 hours.

Line baking sheets with parchment paper. Form heaping tablespoons of dough into balls and roll in icing sugar. Place slightly more than 2 inches apart on trays and flatten with bottom of coffee mug. If pans won't fit side by side on middle rack, use top and middle and switching trays halfway through baking time as quickly as possible to maintain oven temperature.

Bake in 350F oven until cracked and cooked through, about 16 minutes. Cool completely and dust with more icing sugar. Store in airtight container for up to 1 week.

Makes 50 cookies.

[kitty]

DAY SIX

Orange Polenta Cookies




1-1/4 cups all-purpose flour, sifted

1 cup instant polenta

2/3 cup sugar, plus more for sprinkling

1-1/2 tsp baking powder

1/4 tsp salt

3/4 cup unsalted butter, melted and cooled

1 large egg + 1 yolk, at room temperature

finely grated zest of 1 orange

In bowl of stand mixer, combine flour, polenta, sugar, baking powder and salt. In separate bowl, whisk together butter, eggs and zest. With paddle attachment on low speed, mix dry ingredients for 30 seconds. Slowly add wet mixture; mix until large clumps form, about 2 minutes. Bring dough together and divide in two. Form each portion into a 1-inch-thick square. Wrap in plastic wrap; refrigerate 2 hours.

Line 2 baking sheets with parchment paper. Roll dough on well-floured work surface until 1/8-inch thick. Cut 3-inch rounds and place 3/4 inch apart on trays. (Use metal spatula or cheese slicer to transfer cookies.) Bring together and reroll scraps.

Sprinkle cookies with sugar and bake at 325F on middle rack until lightly browned at edges, about 14 minutes. If pans won't fit side by side on middle rack, use top and middle, switching trays halfway through baking time as quickly as possible to maintain oven temperature.

Cool completely and store in airtight container for up to 2 weeks.

Makes 40 cookies.

[Scattered]

Have you tried all these recipes? I'm a dark chocolate fan and a little chili is awesome, so I'm particularly curious about the Aztec cookies.

[kitty]

DAY SEVEN

Sicilian White Cookies


2-1/2 cups all-purpose flour

1 tbsp + 1-1/2 tsp baking powder

1/2 cup unsalted butter, room temperature

1/2 cup granulated sugar

2 tsp finely grated lemon zest

1/2 tsp anise extract

1/2 tsp vanilla extract

2 large eggs

1/4 cup milk

Glaze:

2 cups icing sugar, sifted

1/4 tsp cream of tartar

1/4 cup milk

Rainbow round sprinkles for garnish

Line 2 cookie sheets with parchment paper.

In small bowl, whisk flour and baking powder together; set aside.

In large bowl, beat butter until creamy with electric mixer, about 2 minutes. Gradually add sugar, beating until light and fluffy, about 3 minutes. Beat in lemon zest and extracts.

Add eggs one at a time, blending thoroughly.

Mix in one-third of flour mixture at low speed, scraping down bowl with spatula. Gradually add milk and remaining flour. Mix at low speed just until blended. It should be stiff but doughy.

Flour hands. Roll dough into 1-inch balls; place 2 inches apart. Bake 10 minutes in 350F oven on middle rack until bottoms are light brown and tops are dry and springy to touch. If pans won't fit side by side on middle rack, use top and middle and switching trays halfway through baking time as quickly as possible to maintain oven temperature.

For glaze, whisk together sugar and cream of tartar in small bowl. Gradually whisk in milk until thick but runny.

Working quickly, dip tops of warm cookies in glaze, allowing excess to drip back into bowl. Garnish with sprinkles. Allow to cool and dry completely.

Makes about 60 cookies.

[kitty]

DAY EIGHT

Reverse chocolate chunk cookies


1 cup all-purpose flour, sifted
1/2 cup cocoa powder, sifted
1/2 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, at room temperature
1/2 cup sugar
1/2 cup light brown sugar
1 large egg, at room temperature
1 tsp vanilla extract
6 oz white chocolate, chopped into chunks

In medium bowl, combine flour, cocoa, baking soda, baking powder and salt; set aside. In stand mixer with paddle, mix butter and sugars on low speed for 30 seconds. Beat until fluffy on medium-high, about 2 minutes. Turn to low, add vanilla and egg, mixing until combined. Slowly add dry ingredients until combined. Stop machine and fold in white chocolate by hand.

Line 12-by 18-inch baking sheets with parchment paper. Drop heaping tablespoons of dough 2 inches apart on trays and lightly flatten. Bake on middle rack of 350F oven until puffy and cracked, 10 to 12 minutes. If pans won't fit side by side on middle rack, use top and middle, switching trays halfway through baking time, quickly, to maintain oven temperature.

Cool completely before storing in airtight container for up to 3 days.

Makes 30 cookies.

[kitty]

DAY NINE

Cranberry and White Chocolate Cookies


1 cup all-purpose flour

1/2 tsp baking powder

1/2 tsp salt

1 cup rolled oats

1/2 cup + 1 tsp unsalted butter, room temperature

1/3 cup dark brown sugar, packed

1/2 cup superfine sugar

1 egg

1 tsp vanilla extract

3/4 cup dried cranberries

1/2 cup pecans, chopped

3/4 cup white chocolate, chopped

Line two cookie sheets with parchment paper. In small bowl, whisk flour, baking powder, salt and rolled oats. In medium bowl, with electric mixer on medium speed, beat butter and sugars until creamy, 1 minute. Beat in egg and vanilla.

Add flour mixture one-third at a time, blending thoroughly. Stir in cranberries, pecans and chocolate.

Roll tablespoonfuls of dough into balls with hands. Place balls on baking sheet 3 inches apart; squish gently with fork. Cook in 350F oven on middle rack until tops are pale golden brown and cookies are soft, 12 to 15 minutes. Rotate pans halfway through cooking time if using middle and upper rack. Cool on tray 5 minutes; cool fully on wire rack.

Makes 30 cookies.

[kitty]

DAY TEN

Mexican Wedding Balls



1-1/2 cups whole blanched almonds

1-1/2 cups unsalted butter at room temperature

1/3 cup granulated sugar

1 tbsp pure vanilla extract

3-1/4 cups all-purpose flour

2 cups icing sugar, sifted

Toast almonds on baking sheet in 350F oven on centre rack until golden brown, 10 minutes. Cool; finely chop.

Blend butter and sugar using paddle attachment of stand mixer on low speed, 30 seconds. Increase speed to medium and mix until smooth and pale, 5 to 7 minutes. Add vanilla; mix until incorporated, about 30 seconds, scraping down sides of bowl. In medium bowl, mix almonds and flour. Fold half of flour mixture into butter mixture by hand with rubber spatula. Fold in second half until combined, 1 to 2 minutes.

Cover bowl with plastic wrap; chill at least 1 hour. Line 2 baking sheets with parchment paper. Hand-roll dough into 1-1/2 inch balls. Place on baking sheets about 1 inch apart. Press lightly on each cookie to flatten bottom.

Bake at 350F on centre rack of oven, until cookies start to colour, 15 to 20 minutes. For even baking, turn sheets every 5 minutes and rotate pans halfway through if using middle and upper rack. Cool 2 minutes. Gently toss in icing sugar. Cool, roll in sugar again.

Makes 36 cookies.