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Add these fall-flavored treats to your Thanksgiving table.

Makes 9 Jumbo Cookies – the recipe is easily doubled for larger families.

Ingredients

2 cups (212g) medium rye flour
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ginger
½ teaspoon black pepper
1/2 teaspoon cinnamon
1/2 teaspoon cardamom
3/4 cup (149g) granulated sugar
1/2 cup (99g) vegetable oil
1 large egg
1/4 cup (85g) molasses

Topping
granulated sugar

Directions

Preheat the oven to 325°F. Line two baking sheets with parchment paper.

Measure the rye flour by spooning it into a cup, then sweeping off any excess.

In a large mixing bowl of an electric mixer combine the flour, sugar, baking soda, salt, and spices. Blend on low until the ingredients are well mixed together.

Combine the egg, oil, and molasses in a measuring cup. While the mixer is running on low speed, pour the egg mixture into the flour mixture until completely combined.

Use a ¼ cup scoop to form the cookies and drop them onto the parchment paper at least two inches apart.

Bake the cookies for 20 minutes, switching the pans after 10 minutes.

Remove the cookies from the oven, and sprinkle the tops with about 2 tablespoons of granulated sugar while very hot. Let cool at room temperature for several hours.

Store cookies, well wrapped, at room temperature for several days or freeze for longer storage.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 


2 dozen cookies

Ingredients

4 cups all-purpose flour
3 teaspoons baking powder
1/4 teaspoon salt
1 cup granulated sugar
6 eggs, room temperature
1 cup of vegetable oil
2 tablespoons lemon juice, freshly squeezed

Lemon glaze
2 cups powdered sugar
4 tablespoons lemon juice, freshly squeezed

Directions

In an electric mixing bowl, mix together flour, sugar, baking powder, and salt.
In a large measuring cup combine the oil, eggs, and lemon juice.
Slowly pour the liquid mixture into the flour mixture with the mixer on low speed until well combined.
Cover the dough with plastic wrap and allow to rest for 30 minutes.

Preheat the oven to 350℉.
Line two large baking sheets with parchment paper.
Scoop dough with a medium-sized cookie scoop (¼ cup) and drop on the prepared pan. Place 12 mounds on each baking sheet.
Bake for 18-20 minutes or until the bottom of the cookies is lightly browned. Switch the baking sheets halfway through the baking time.
Transfer cookies to wire racks to cool.

When the cookies are completely cooled:
Whisk together the powdered sugar and lemon juice.
Place the cookie racks over waxed paper.
Pour the glaze evenly over the entire tops of the cookies and allow them to dry before serving or storing.


XL Chocolate Sugar Cookies

Makes 15-16 cookies

Ingredients

2 cups All-Purpose flour
1/2 cup Dutch-process cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter softened
11/2 cups sugar plus 1/2 cup for coating
2 eggs
2 teaspoons vanilla

Directions

Heat the oven to 350degrees F. Line two baking sheets with parchment paper.
Combine all dry ingredients together in a mixing bowl and set aside
In a stand mixer beat butter and sugar until creamed, add eggs and vanilla; beat until smooth. Add flour and mix on low until incorporated.
Cover the bowl with plastic wrap and chill in the fridge for 1 hour
Scoop chilled dough with a muffin scoop, about ¼ cup, Roll into a ball and drop into a dish with 1/2 cup granulated sugar. Roll balls in the sugar until completely covered.
Place 5 balls on each baking sheet.


Bake for 12 minutes, rotating pans after 6 minutes. Let cookies cool on pan for 10 minutes before sliding the parchment onto the kitchen counter. Repeat with remaining dough. Cool completely and store in an airtight container or in the freezer.


Bakeshop Chocolate Chip Cookies

Makes about 22 cookies

Ingredients
1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons hot water
1/2 teaspoon salt
2 cups semisweet chocolate chips
1 cup chopped walnuts

Directions

Preheat oven to 350 degrees F
Line 4 cookie sheets with parchment paper.
Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with the salt. Stir in flour, chocolate chips, and nuts.


To make extra-big, bakery-style (5″) cookies, scoop the dough in 1/4-cupfuls (or use a muffin scoop) onto the baking sheets. Put 5 or 6 scoops on a cookie sheet.

Repeat with two more cookie sheets.


Bake two cookie sheets for 20minutes rotating the pans after 10 minutes until the edges are beginning to brown. Repeat with the other two cookie sheets.

Remove the cookies from the cookie sheets and cool. Store in a sealed container.


This easy to make dessert is great to have available for when you are looking for a sweet treat. They keep for a long time in the refrigerator or in the freezer.

Makes 12-16 bars

Crust
2 sticks unsalted butter, softened
2/3 cup granulated sugar
2 2/3 cups all-purpose flour
1/4 teaspoon salt

Topping
1 stick (½ cup) unsalted butter, softened
1 cup packed brown sugar
1/3 cup maple syrup
2 tablespoons heavy cream
2 cups chopped pecans

Directions

Preheat the oven to 350ºF and line a 9×13-inch baking pan with foil, leaving enough for a 2-inch overhang on all sides.

Make the crust by creaming together the butter and sugar until fluffy in a stand mixer fitted with the paddle attachment. Add in the flour and salt and mix until crumbly.

Press the crust into the foil-lined pan and bake for 20 minutes until golden brown around the edges.

Prepare the filling by combining the butter, brown sugar, maple syrup, and heavy cream in a large glass measuring cup and microwaving on high for 1 minute. Stir in pecans.

Or place the ingredients in a saucepan, stir over medium heat for 1 minute, and then add in the chopped pecans.

Remove the crust from the oven and immediately pour the pecan filling over the hot crust spreading it to cover the entire surface.

Return the pan to the oven and bake an additional 30 minutes. Remove the pan and allow the bars to fully cool in the pan.

Use the foil overhang to lift out the bars and transfer them to a cutting board. Peel off the foil, slice into bars for serve. I store the bars in a ziplock bag in the refrigerator because I live in a hot climate.

 

 


 

Rainbow/Venetians/Neapolitan/Tri-Color Cookies

Ingredient

1- 8 ounce can almond paste
1 1/2 cups (3 sticks) unsalted butter, at room temperature
1 cup of sugar
4 eggs, separated
1 teaspoon almond extract
2 cups sifted all-purpose flour
1/4 teaspoon salt
10 drops green food coloring
8 drops red food coloring
12-ounce jar apricot preserves
8 ounces semisweet chocolate

Directions

Heat the oven to 350 degrees F. Grease three 13 x 9 x 2-inch baking dishes; line with waxed paper; spray the paper with cooking spray.
Break up the almond paste in an electric mixer bowl with a fork. Add butter, sugar, egg yolks and extract and beat with the mixer until fluffy, 5 minutes. Beat in the flour and salt.
Beat egg whites in a separate bowl until stiff peaks form. Stir into the almond mixture with a wooden spoon, using turning motion similar to folding.
Remove 1-1/2 cups batter; spread evenly into one of the prepared pans. Remove another 1-1/2 cups batter to small bowl; tint green with coloring. Spread into the second pan. Tint remaining 1-1/2 cups batter red. Spread in the remaining pan.
Bake 15 minutes or until edges are lightly golden; cake layers will each be 1/4 inch thick. Immediately remove cakes from the pans onto large wire racks. Carefully peel off waxed paper. Cool.


Place red layer on upturned jelly roll pan or large platter lined with foil. Heat preserves; strain. Spread half of the strained preserves over the red layer. Top with a white layer. Spread with remaining preserves. Cover with a green layer, top side up.
Cover with plastic wrap. Weigh down with a large wooden cutting board, heavy flat tray or large book. Refrigerate overnight.
Melt chocolate in top of a double boiler over hot water.

Trim off the uneven cake edges with a sharp knife. Frost the top layer with half of the melted chocolate. Let chocolate dry. Turn the rectangle over and frost with the remaining chocolate. Let the chocolate dry. Cut the cake crosswise into 1-inch-wide strips. Cut each strip into 1-inch pieces. Makes about 6 dozen. Store in a container in the refrigerator. Cookies freeze well.

 


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Pignolo is a macaroon typical of Sicily, Italy. It is a very popular cookie in all of southern Italy, and in Sicilian communities in the United States. The cookie is a light golden color and studded with golden pine nuts (also called pignoli). Made with almond paste, the cookie is moist, soft and chewy beneath the pine nuts. This cookie is a popular Italian holiday treat, especially at Christmas.

Pine-nut (Pignoli) Macaroons

Use only almond paste, not marzipan or canned almond filling.

Makes 2 dozen. I usually double the recipe.

Ingredients

8-ounces almond paste, cut in small pieces
1/3 cup granulated sugar
2 egg whites, from 2 large eggs (Save the yolks for another recipe)
1 teaspoon almond extract
Pine nuts (pignoli)

Directions

Heat the oven to 325°F. Line two cookie sheets with parchment paper.

In an electric mixer bowl beat almond paste, sugar, egg whites, and almond extract until smooth.

Drop by heaping teaspoonfuls of dough 1 inch apart on the prepared cookie sheets. One sheet should hold 12 cookies.

Place pignoli (pine nuts) evenly over the top to cover and then press them gently to adhere.

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Bake 20 minutes or until the tops feel firm and dry when lightly pressed. Rotate the pans in the oven after 10 minutes.

Gently pull the parchment paper with the cookies to the kitchen counter. Cool completely on the parchment paper.

Gently remove them to a cookie tin with a tight lid.

Store airtight at room temperature. Cookies are best eaten within 2 weeks. They can be frozen and defrost quickly.

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Tip: The baking time will vary depending on how many cookie sheets are in the oven at the same time. I have found that if two cookie sheets are in the oven, the cookies below take 20 minutes. If one sheet is in the oven then the cookies take 15 minutes to bake.

Honey Oatmeal Raisin Cookies

Makes 2 dozen

Ingredients

3 tablespoons butter, room temperature
1/2 cup brown sugar
1/4 cup honey
1 egg
1 tablespoon water
1/2 cup whole wheat flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1 1⁄2 cups rolled oats, not instant
1 cup raisins

Directions

Preheat oven to 350 degrees F. Line two cookie sheets with parchment paper.
Using a mixer with the paddle attachment, mix together the butter, brown sugar, honey, egg, and water thoroughly.
Sift together the dry ingredients then stir in the oats. Add the dry ingredients to the wet mixture and combine. Stir in the raisins.


Drop by teaspoonfuls onto the cookie sheet. Bake 15-20 minutes, switching the pans on the racks after 10 minutes. Cool on the pan for 5 minutes and then move to a wire rack. Keep in an airtight container or freeze.

Peanut Butter-Chocolate Chip Cookies

Makes 3 dozen

Ingredients

1/2 cup very soft room temperature unsalted butter
1/2 cup natural creamy peanut butter
1/4 cup granulated sugar
2/3 cup packed brown sugar
1 teaspoon vanilla extract
1 large egg
1/2 teaspoon baking soda
1/2 teaspoon salt
11/2 cups all-purpose flour
1 cup of chocolate chips

Directions

Preheat the oven to 350 degrees F. Line two cookie sheets with parchment paper. The butter should sit on the counter for a few hours to get very soft.

Beat the butter with the peanut butter in an electric mixer until smooth. Add brown sugar and granulated sugar and mix until creamy.
Beat in vanilla, egg, baking soda, and salt. Mix in the flour, a ½ cup at a time, until the cookie dough comes together. Stir in chocolate chips.
Using a cookie scoop drop cookie dough balls onto prepared cookie sheets. Bake cookies for 15-20 minutes, switching pans on the oven racks after 10 minutes. Cool on the pan for 5 minutes and then move to a wire rack.
Store in an airtight container for up to 3 days or freeze.


Making cookies for Christmas is an important part of my family’s holiday tradition. This week I am sharing some of our favorite recipes.

Christmas Butter Cut-out Cookies

Yield: about 4 dozen cookies

Ingredients

1 cup sugar
2 cups butter ( 4 sticks)
4 large eggs, separated
1 teaspoon vanilla extract
4 cups flour
Powdered sugar icing (see below) and red and green colored sprinkles, for decoration

Directions

In a large electric mixing bowl, cream the butter and sugar together until light and smooth.
Separate 3 of the eggs and leave one whole. Beat the 3 egg yolks and the remaining whole egg into the butter-sugar mixture. Set aside the eggs whites and use for another recipe.
Beat in the vanilla. Gradually add the flour and mix well. Gather the dough into a ball, wrap in plastic wrap and chill in the refrigerator for 3 hours or overnight.

Preheat the oven to 350 degrees F. Lightly grease baking sheets.
Divide the dough into four equal parts. On a lightly floured surface, roll out one-fourth of the dough to 1/8-inch thickness. Cut out shapes with floured cookie cutters. Transfer cookies to baking sheets. Repeat with remaining dough and re-roll the scraps until all the dough is used.
Bake for 8-10 minutes, or until the edges of the cookies are lightly browned. Remove to wire racks to cool.


Frost the cookies lightly with the icing and sprinkle with colored sprinkles.

Store in tightly covered containers for up to two months in a cool place, or freeze for up to 6 months.

Powdered Sugar Icing
1 cup powdered sugar
1 teaspoon vanilla
1 tablespoon milk
Mix together to make a thin icing.

Italian Pecan Cookies

Ingredients

1 cup butter
3 heaping tablespoons powdered sugar
1 teaspoon. vanilla
2 cups flour
1 tablespoon cold water
¼ teaspoon salt
1 cup pecans halves
Powdered sugar icing, see below
Multi-Colored sprinkles

Directions

Preheat the oven to 325 degrees F.
Beat butter, powdered sugar, water, and vanilla until creamy in an electric mixer. Add flour and salt. Mix well.
Cover a pecan half with 1 tablespoon of dough and place on cookie sheets.
Bake for 30 minutes until lightly brown. Cool cookies on a rack.
Frost with powdered sugar icing and sprinkle colored sprinkles on top.

Powdered Sugar Icing
1 cup powdered sugar
1 teaspoon vanilla
1 tablespoon milk
Mix together to make a thin icing.

Peppermint Candy Cane Cookies

Ingredients
1 ¼ cups, softened (2 ½ sticks)
1 egg
1 cup powdered sugar
1 1/2 teaspoon peppermint extract
1 teaspoon vanilla
3 1/2 cups all-purpose flour
1/4 teaspoon salt
Red food coloring

Directions

Preheat the oven to 375 degrees F.
Cream together the butter, egg, powdered sugar, peppermint extract, and vanilla. Add flour and salt. Divide the mixture in half. Add 1 teaspoon red food coloring to ½ the dough. Chill both halves.

Divide each half into 60 small balls. Press a red ball and a white ball together. Roll the two into a 4-inch rope and form into a candy cane shape. Bake on ungreased cookie sheets for 9 minutes. Cool.
These cookies also freeze well.


Making cookies for Christmas is an important part of my family’s holiday tradition. This week I am sharing some of our favorite recipes.

Rainbow/Venetians/Neapolitan/Tri-Color Cookies

Ingredient

1- 8 ounce can almond paste
1 1/2 cups (3 sticks) unsalted butter, at room temperature
1 cup sugar
4 eggs, separated
1 teaspoon almond extract
2 cups sifted all-purpose flour
1/4 teaspoon salt
10 drops green food coloring
8 drops red food coloring
12-ounce jar apricot preserves
8 ounces semisweet chocolate

Directions

Heat oven to 350 degrees F. Grease three 13 x 9 x 2-inch baking dishes; line with waxed paper; grease paper.
Break up paste in large mixer bowl with a fork. Add butter, sugar, egg yolks and extract and beat with the mixer until fluffy, 5 minutes. Beat in the flour and salt.
Beat egg whites in a separate bowl until stiff peaks form. Stir into almond mixture with a wooden spoon, using turning motion similar to folding.
Remove 1-1/2 cups batter; spread evenly into one of the prepared pans. Remove another 1-1/2 cups batter to small bowl; tint green with coloring. Spread into the second pan. Tint remaining 1-1/2 cups batter red. Spread in remaining pan.
Bake 15 minutes or until edges are lightly golden; cake layers will each be 1/4 inch thick. Immediately remove cakes from pans onto large wire racks. Carefully peel off waxed paper. Cool.


Place red layer on upturned jelly roll pan or large platter. Heat preserves; strain; reserve chunks in a strainer for other uses. Spread half of the strained preserves over red layer. Top with a white layer. Spread with remaining preserves. Cover with a green layer, top side up.
Cover with plastic wrap. Weigh down with a large wooden cutting board, heavy flat tray or large book. Refrigerate overnight.
Melt chocolate in top of double boiler over hot water.

Trim off the uneven cake edges with a sharp knife. Frost the top layer with half of the melted chocolate. Let chocolate dry. Turn the rectangle over and frost the remaining chocolate. Cut cake crosswise into 1-inch-wide strips. Cut each strip into 1-inch pieces. Makes about 6 dozen. Cookies freeze well.

Marshmallow Fudge Squares

Ingredients

1/2 cup butter
2 squares unsweetened chocolate
1 cup all-purpose flour
1 cup sugar
1 teaspoon. salt
1 teaspoon vanilla extract
2 eggs
1/2 cup walnuts, chopped
1/2 (6 oz) pkg. semi-sweet chocolate pieces (1/2 cup)
2 tablespoons milk
30 large marshmallows

Directions:

In a 1-quart saucepan melt butter and chocolate squares. Remove from heat.
Grease a 13 x 9-inch baking pan and preheat oven to 350 degrees.
Into large mixer bowl, measure flour, sugar, salt, vanilla, and eggs. Beat at low-speed until blended, scraping bowl occasionally. With a spoon, stir in chocolate mixture. Spread mixture in prepared pan. Bake 15 minutes.
Meanwhile, in a small saucepan over low heat, melt chocolate pieces and milk. Remove from heat.
Remove baking pan from oven; arrange marshmallows in rows on top of the baked layer. Bake 5 minutes longer or until marshmallows are soft and puffed. Remove to wire rack. With a metal spatula, flatten marshmallows and spread evenly.
Drizzle melted chocolate mixture over marshmallow layer. Cool on rack 30 minutes. Cover and refrigerate, until cold and the top is firm, about 2 hours. When cold, cut into small squares,
Store in tightly covered container in the refrigerator to use up within 3 days.
Cookies may be frozen with between layers of wax paper.



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