Pineapple Coconut Cookies/Annanas-Kokosnub Kekse
From: Authentic German Homestyle Recipes
By: Gina Youngkrantz
Makes approximately 50 cookies
Dough:
1 c. flour
1/4 c. sugar
1 egg yolk
1 stick butter or margarine
Topping:
4 oz. candied pineapple slices, chopped finely
3 egg whites
2/3 c. sagar
7 oz. bag of coconut
salt
Dough:
Place flour on counter top and sprinkle with sugar. Make well, drop egg yolk in and cut in butter slices over it. Knead into a smooth dough, wrap in foil and place in refrigerator for 1 hour. Roll out on flour surface to 1/8" thickness. Cut out rounds about 1 1/2 to 1 3/4' diameter. Place on a greased cookie sheet and bake in a preheated oven at 350 degrees for 10 minutes. Leave cookies on sheet while making topping.
Topping:
Beat egg whites with a dash of salt until stiff, gradually adding sugar. Stir in pineapple and coconut. Drop a scant teaspoon of the mixture on baked cookies. Turn oven to 325 degrees and bake for 15 to 20 minutes until topping is lightly brown.
Pecan Pie Cookie Bars
From: Gloria Gioseffi
Makes about 48 bars
Crust:
2 1/2 c. flour
1 c. (2 sticks) butter
1/2 c. sugar
1/2 t. salt
Preheat oven to 350 degrees. Spray 15 by 10 by 1 inch pan with no stick cooking spray.
In a large bowl with mixer at medium speed. beat all ingredients until mixture resembles fines crumbs. Press firmly into prepared pan. Bake 20 to 25 minutes or until light brown.
Filling:
4 eggs
1 1/2 c. light corn syrup
1 1/2 c. sugar
3 T. melted butter
1 1/2 t. vanilla
2 1/2 c. pecans, chopped into large pieces
While cookie crust is in oven, beat eggs, corn syrup,sugar, melted butter and vanilla in a large bowl until well blended. Stir in pecans.
Pour over baked hot crust immediately, spreading evenly. Bake 25 minutes more or until filling is firm around the edges and almost firm in the center. Cool completely before cutting into 2 by 1 1/2 " bars.
Cuban Cookies/Empanadas filled with Dulce De Leche
Takes two days to make
Makes 4 dozen cookies
Dulce De Leche - Make one day ahead:
2 cans sweetened condensed milk.
Peel label off of can and place sealed can in pot of water and boil for 20 minutes. Then simmer on medium heat for 5 hours. Be sure to check water level as it will evaporate during cooking time. Remove from pot and refrigerate overnight. It will be a dark caramel color and thick.
Cookies: Prep one day ahead while dulce de leche is cooking.
2 c. (4 sticks) butter, softened
12 oz. cream cheese
4 c. flour
Whole milk for brushing tops of uncooked cookies
Confectioners sugar for dusting
Cream butter and cream cheese until light. Gradually fold in flour, knead on a lightly floured surface to form a soft but not sticky dough. Wrap in plastic wrap and refrigerate overnight or at least 3 hours.
Line cookie sheet with parchment. Roll dough out on a lightly floured surface to about 1/8" thick and cut out circles using a round cookie cutter.
Place 1/2 t. dulce de leche (or your favorite tropical filling; pineapple or mango preserves or guava paste) in the center of each circle. Top with another disk and pinch edges together with a fork to seal.
Brush with milk. Preheat oven to 350 degrees and back for 15 to 20 minutes or until edges begin to brown.
Cool cookies on wire racks. Dust with confectioners' sugar when cool before serving.
1 CUP OF BLANCHED WHOLE ALMONDS
1 STICK OF BUTTER (1/4 LB ) SOFTENED
1 CUP SUGAR
3 TBLS OF FLOUR
2 TBLS OF MILK
METHOD:
PLACE ALMONDS IN FOOD PROCESSOR AND GRIND FINE. SET ASIDE
SLICE BUTTER INTO FOOD PROCESSOR AND WHILE RUNNING ON LOW ADD THE SUGAR SLOWLY
USE A SPATULA TO DISTRIBUTE MIXTURE WELL.
ADD FLOUR, MILK AND GROUND ALMONDS
PROCESS FOR ABOUT 5 - 7 SECONDS
PUT MIXTURE INTO A 6 CUP NON-STICK SAUCEPAN AND HEAT UNTIL WARM, STIRRING CONSTANTLY
COVER A COOKIE SHEETWITH A SILICONE MAT OR PARCHMENT PAPER
DROP WARM BATTER BY USING 1/2 TEASPOONFULS, SPACING MOUNDS 3 INCHES APART
BAKE IN A PRE-HEATED OVEN OF 350 DEGREES FOR 7 - 8 MINUTES, WATCHING CAREFULLY AS IT OVERBROWNS EASILY
REMOVE FROM OVEN AND ALLOW TO COOL
TANSFER GENTLY BY USING A BROAD SPATULA TO A COOKIE TIN
RECIPE FROM "FOOD PROCESSOR MAGIC" BY MARY MOON HEMINGWAY & SUZANNE DELIMA
1 CUP OF BUTTER
1 CUP OF BROWN SUGAR
1 EGG, SEPARATED
"DASH" OF SALT
1-3/4 CUP OF FLOUR
3 TSP CINAMON
1/2 CUP OF POWDER SUGAR
1/2 TO 1 CUP OF CHOPPED PECANS ( OR YOUR CHOICE OF NUTS)
METHOD:
COMBINE THE BUTTER, SUGAR, EGG YOLK AND SALT, BLEND. STIR IN FLOUR, CINNAMON. MIX EGG WHITE TILL "FROTHY"
ADD POWDERED SUGAR AND MIX.
PRESS BATTER INTO A COOKIE SHEET AND BAKE AT 350 DEGREES FOR 30 TO 35 MINUTES. LET COOL, THEN GLAZE AND PLACE NUTS ON TOP.
GINGER CHOCOLATE PRALINE COOKIE
FROM JULIA MIDDLETON
INGREDIENTS:
8 - 12 OZ OF GINGER SNAPS
4 TBLS OF BUTTER
1 CUP OF KARO SYRUP
1 BAG OF CHOCOLATE CHIPS
11 OZ COCONUT (SHAVED)
1 CUP OF SLICED ALMONDS
METHOD:
USING FOOD PROCESSOR ON HIGH ADD THE GINGER SNAP COOKIES AND WORK IT TILL ALMOST THE TEXTURE OF FLOUR
MELT BUTTER AND POUR ON A COOKIE SHEET
POUR GINGER FLOUR ONTO THE SHEET OF BUTTER AND PRESS INTO BUTTER
DRIZZLE WITH SYRUP & TOPPINGS.
AGAIN, PRESSING ALL INGREDIENTS TOGETHER
BAKE IN A PREHEATED 350 DEGREE OVEN FOR 30 TO 35 MINUTES
REMOVE FROM OVEN AND LET IT BEGIN TO COOL, THEN SLICE INTO COOKIE SQUARES, RECTANGLES OR WHATEVER!!
This recipe is from the kitchen of Vera B, who says that she "makes these cookies because I have grandchildren and when they come to my house, they always as for these, as they are one of their favorites."
1/3 cup cup oil
4 squares unsweetened chocolate, melted
2 cups sugar
4 eggs
2 teaspooons vanilla
2 cups flour
2 teaspoons baking powder
½ teaspoon salt
1 cup confectioner's sugar
Preheat oven to 350 degrees F.
Mix oil, chocolate, and sugar. Add eggs, one at a time, then add vanilla. Mix well. Stir in flour, baking powder, and salt. Mix well.
Chill several hours or overnight. Put teaspoon of mixture in confectioner's sugar. Roll and shape into balls. Put 2-inches apart on greased cookie sheet and bake for 10 to 12 minutes in preheated 350-degree oven – until almost no imprint remains when touched lightly in center.
½ cup butter
2/3 cup sugar
1 egg, separated
2 tablespoons milk
1 cup chopped nuts or coconut
1 teaspoon vanilla
1 cup flour
1/3 cup cocoa
¼ teaspoon salt
Optional fillings: jelly, Hershey Kisses, Vanilla filling (see recipe below).
Cream butter, sugar, egg yolk, milk, and vanilla. Combine flour, cocoa, and salt. Blend into creamed mixture. Chill dough 1 hour or until firm.
Preheat oven to 350 degrees F.
Shape dough into 1-inch balls. Beat egg white slightly. Dip each ball into egg white, roll in nuts or coconut, and place on lightly greased cookie sheet. Press thumb gently into center of each cookie. Bake 10-12 minutes, then transfer to cooling rack while hot and add jelly, filling, or chocolate kisses to center of cookie.
Vanilla filling:
Combine ½ cup confectioner's sugar, 1 tablespoon butter (softened), 2 teaspoons milk, ¼ teaspoon vanilla, and beat all until smooth.
Ingredients:
1 cup dried cranberries
1 cup shelled pistachio nuts
2 cups all purpose flour
¾ (1 ½) sticks unsalted butter
1 cup sugar
2 eggs
1 tsp. vanilla extract
½ tsp. salt
Directions:
In a food processor, pulse cranberries until they are in small pieces. Remove cranberries, and put nuts in processor. Pulse nuts until they are coarsely chopped. Remove half the nuts and toss with the flour. Continue working the remaining nuts until they are finely ground, and toss them in the flour mixture.
In an electric mixer, cream the butter and sugar until fluffy. Add eggs, vanilla and salt and mix on medium speed, scraping down the bowl as necessary. Add the cranberries and mix until incorporated.
Add ½ flour/nut mixture. Mix at low speed until incorporated, then add the remaining flour/nut mix. Mix on low speed until the mixture forms a dough.
On a lightly floured surface, divide the dough in half. Shape each half into a log approximately 14 inches long. Wrap each log in plastic wrap, shaping into evenness. Refrigerate the logs overnight.
Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
Cut each log into even slices, ½ inch thick. Set them on sheets 1 inch apart. Bake 15-18 minutes or until cookies are lightly browned on the bottom and the edges are slightly golden.
Lavender fleur de sel shortbread
(Taken from Salty Sweets, from Christie Matheson)
Ingredients:
1 cup all purpose flour
½ tsp fine sea salt
1/3 cup sugar
2 tsp. chopped dried lavender blossoms
½ cup (1 stick) unsalted butter, softened
1 tsp. pure vanilla extract
Fleur de sel
Directions:
Sift the flour and fine sea salt together in a small bowl. Combine the sugar and lavender in the bowl of a stand mixer fitted with a paddle attachment. Mix for 15 to 20 seconds to combine. Add the butter and mix until combined. Mix in the vanilla. Add the flour mixture to the butter mixture and mix on low speed until it forms a soft dough.
Shape the dough into a disk, wrap tightly in plastic wrap, and refrigerate for 20 to 30 minutes.
Line a baking sheet with parchment paper. Roll out the dough to ¼ inch thick and cut it into 1 ½ to 2 ½ inch shapes (circles, squares or hearts) using a cookie cutter or knife. Place the shapes on the baking sheet and place the baking sheet in the freezer for 15 minutes, until the dough is stiff.
Meanwhile, preheat the oven to 350.
Bake the cookies for 12 to 15 minutes, or until the edges turn golden brown. Sprinkle the cookies lightly with fleur de sel as soon as they come out of the oven. Let cook for 5 minutes on the baking sheet, then transfer them to a wire rack to cool completely. The shortbread keeps for up to 5 days in an airtight container.
1 ½ sticks unsalted butter
½ c packed light brown sugar
1 c all purpose flour
½ tsp baking soda
¾ tsp salt
2 large eggs
2 c pecans (7oz) toasted, cooled and chopped
Preheat oven to 350 degrees with racks in upper and lower thirds
Heat butter in 10 inch heavy skillet over medium heat until milk solids on the bottom are dark chocolate brown. Transfer to a shallow bowl and chill in freezer till just congealed, about 15 minutes.
Blend brown butter with sugars, flour, baking soda, salt and eggs in a food processor till smooth. Transfer to a bowl and stir in pecans.
Spoon teaspoons of batter onto parchment lined baking sheets, arranging them about 1 inch apart.
Bake, switching position of baking sheets halfway through until browned, 15-18 minutes.
Transfer cookies to a rack to cool
8 Tsp unsalted butter
1 c sugar
3 large eggs, room temperature
¼ tsp sea salt
2 Tsp godiva liquor
1 Tsp baking powder, scant
2 c king author flour, sifted
¾ c droste cocoa, sifted
¾ c pistachio nuts
½ c dried chucker cherries cut in half
Pre heat oven 375 degrees
Cream butter, add sugar and beat well. Add eggs one at a time and beat until creamy. Add salt and liquor and continue beating for a few minutes. Sift together the baking powder, flour and cocoa- fold in with a large rubber spatula into the mixture in three sections. Fold in nuts and cherries.
Butter a large cookie sheet.
Make 3 or 4 long logs and place on a cookie sheet-make sure there is space in between each log. Bake biscotti on the middle oven shelf for 20-25 minutes.
Cool biscotti for a few minutes and then cut with a serrated knife diagonally into 1 inch slices. Turn biscotti cut side down on the cookie sheet and bake for 4 minutes at 325 degrees. Remove from oven, turn biscotti over and bake an additional 4 minutes.
1.5 dozen 6 dozen
1 c 4 c butter flavor shortening
1 c 4 c light brown sugar, packed
½ c 2 c sugar
1 tsp 4tsp vanilla extract
2 8 eggs
2 ¼ c 9 c all purpose flour
1 tsp 4 tsp baking soda
1 tsp 4 tsp salt
2 c 8 c Hershey's milk chocolate chips
1 c 4 c chopped nuts, optional
preheat oven 350
Beat shortening, sugars, and vanilla in a bowl until fluffy. Add eggs, beat well
Stir together flour, baking soda, and salt; add to sugar mixture, beating until well blended. Stir in Hershey's milk chocolate chips and nuts. Drop by scant ¼ cupfuls of #16 scoop into an ungreased baking sheet.
Bake 14-16 minutes or until lightly browned. Cool slightly. Remove from pan to wire rack to cool completely.
SHAPE THE COOKIE:
Roll into small balls and place on cookie sheet. (They can be quite close because they keep their shape.)
BAKE:
Bake @ 30 minutes (They can get a little brown, at most.)
FINISH:
Place on a rack to cool a little
Coat in confectioners’ sugar with sifter (or you can roll them in a bowl) (They coat best when still a little warm.)
NOTES: I often use walnuts instead. You can cool the dough down, if needed, so it doesn’t get to soft while you’re forming the balls. One recipe makes about 24+ using a rounded teaspoon or so of dough per cookie. Recipe doubles easily.
