Czech Vanilkove Rohlicky - Vanilla Crescents

Ingredients:

1 cup (180 gr.) all-purpose flour

½ cup (60 gr.) finely ground walnuts or almonds

1/3 cup (60 gr.) powdered sugar

½ cup and 2 tablespoons (140 gr.) butter

1 egg

1 teaspoon vanilla (1 packet of vanilla sugar)

1 cup (100 gr.) powdered sugar to coat

Instruction:
Leave butter out at room temperature for two hours or until soft, then cut into small pieces.  Grind walnuts in food processor until very fine.  Mix butter sugar, egg and vanilla, then add ground nuts,  and flour. Prepare a smooth dough, cover and let rest for two hours in the fridge.
Roll the dough between the palms of your hands to make a long snake, the size of a thick pencil. Cut the dough with a glass or cookie cutter to assure uniformity. Shape into crescents, put on a greased sheet pan or on a sheet pan lined with baking paper and bake in preheated oven at 350 F (180 C) for about 10 minutes until slightly golden around the edges.  While they are still warm, toss in powder sugar.  Let Vanilla Crescents cool then hide them in a sealed container in a cold room until Christmas.
Prep time: 30 minutes
Cook time: 10 minutes
Yield: 50 cookies

Pistachio, Rosewater & Cardamom Shortbread Cookies

(approximately 48 cookies)
1 cup butter, softened (2 sticks)
3/4 cup powdered sugar
1 tsp rosewater
1 tsp ground cardamom
2 cups all-purpose flour
1 cup shelled salted pistachios (preferably Iranian), coarsely chopped
Using a stand or electric mixer, beat the butter for about one minute on medium speed.

Turn the mixer off and add the powdered sugar, rosewater and cardamom. Turn the mixer to low so the sugar doesn’t spray everywhere. When the sugar begins to incorporate, turn the mixer to medium and beat for 3 minutes until the mixture is light and fluffy.

Turn off the mixer and add the flour. Mix on low-speed until just incorporated. The mixture will be slightly crumbly. Do not overmix or it will result in a tough cookie.

Add the pistachios and turn the mixer on to low and mix until the pistachios are distributed.  Again, do not overmix.

Divide the dough in half and roll into a log approximately 12 inches long on top of a large rectangular piece of wax paper. Roll the cookie dough log in the wax paper and twist the ends.

Refrigerate for 1-2 hours until completely firm. You may also freeze the dough by putting the log into an airtight container or ziplock bag for up to 3 weeks. Defrost overnight in the fridge before using.
Preheat oven to 325 degrees. Using a sharp knife, slice the log into 1/4 inch pieces.

Line cookie sheets with parchment paper or a silpat and arrange cookies spaced out one inch apart. Bake for 18-20 minutes or until the edges are starting to very slightly brown. Transfer to a wire rack to cool.

Nan-e Berenji

2 cups butter, (or 1 cup butter and 1 cup margarine)
¾ cup confectioner’s sugar
2 eggs, separated
4 cups very fine rice flour
2 tablespoons rose water, (or 2 teaspoons vanilla extract)
several tablespoons poppy seeds
Beat the butter well. Add the confectioners sugar gradually, beating it in thoroughly. Add the egg yolks one at a time, beating continuously. Stir in the flour until well blended. Add the rose water. Beat the egg whites until stiff, and fold them into the dough. Cover and refrigerate the dough for 24 hours.
Roll the dough out between waxed paper to a thickness of 1/4 inch. Use a round cookie cutter to cut out the cookies. Score the tops with the tines of a fork or imprint them with a pattern. Sprinkle with poppy seeds. Bake on a greased cookie sheet in a 325°F. oven for 15 to 20 minutes. These cookies crumble very easily. They should remain white in color.
Some Persian women will make their own rice flour at home by soaking fine quality rice in cold water for 1 to 2 days, changing the water several times, and then draining the rice, pounding it to a pulp, pressing it through a sieve, drying it, and then pressing it through a finer sieve.

Kurdish Rice Flour Cookies

Ingredients

150 g Rice Flour
1/3 tsp Baking Powder
70 g Sugar
1 tbsp flaxseed, ground, soaked in 100 ml water
60g Melted Butter/ghee
1 Tsp Orange Flower Water/orange extract
1/2 Tsp Cardamom

Step 1:  Mix the rice flour and baking powder in a medium sized bowl.

Step 2:  Beat the sugar and butter in a big bowl, then add the egg and orange flower water and beat until fluffy.

Step 3:  Add the rice flour slowly, beating it slowly and add incoporate the cardamom at the very end.

Step 4:  Wrap the dough in plastic and keep in the refrigerator overnight.

Step 5:  Flour the board with corn starch and flour your rolling pin as well as the dough can get sticky.

Step 6:  The dough should be around 5 mm in thickness.

Step 7:  Use the mooncake mold to cut the cookies and place them on oven paper.

Step 8:  Bake for 15 minutes at 160C.  The cookies should be done but still pale.

Awb e Dundawn

  

  

3 cups all-purpose white flour

1 cup confectioner’s sugar

1 ½ tsp. baking powder

½ tsp. ground cardamom

½ tsp. salt

½ cup unsalted butter, melted

¾ cup vegetable oil

1 tbsp. rosewater

1 tbsp. ground pistachios*

  

Preheat oven to 400 degrees.

  

Sift the flour, sugar, baking powder, cardamom and salt into the bowl of a stand-up mixer fitted with a paddle attachment.    With the mixer turned to low add the butter and oil to the flour mixture in a slow and steady stream.  Then, add the rosewater.  Mix the dough on medium speed for 10 minutes. 

Form the dough into smooth, round balls, about the size of a whole walnut, and distribute onto two baking sheets.  Use your thumb to make a distinct imprint in the top of each cookie. 

  

 Bake for 10 to 12 minutes.  The bottoms of the cookies will be lightly browned, the tops should remain pale.  Remove from the oven and sprinkle the ground pistachios over the tops of the cookies.   Allow them to cool and store in a tin with a tight lid. 

  

*Grind the pistachios in a mini food processor or with some vigorous chopping using a chef’s knife.

Afghan Khatai cookie

Ingredients:

• 1 and 1 / 2 cup flour
• 1 cup sugar
• 1 tablespoon ground cardamom
• 3 / 4 cup corn oil
• groundd pistachios

Procedure:
Preheat the oven to 160 °C. Mix flour, sugar and cardamom, then add the oil and mix.
Make small balls about 4 – 5 cm and put them on a cookie sheet.
Bake for 15 minutes. Why they are still hot, sprinkle ground pistachios on top of the cookies.

Kulche Birinjee Afghan cookies

Kulche Birinjee

3/4 cup butter (1 1/2 sticks), softened to room temperature
3/4 cup sugar
2 egg whites
2 cups white rice flour
1/2 tsp. ground cardamom
1/4 cup coarsely chopped pistachios (you can leave out if you don't like nuts)
1/4 cup shelled whole pistachios

Instructions:
Preheat oven to 350 degrees.
Beat butter and sugar with an electric mixer until light and creamy.  Add the egg whites and mix until smooth.  Gradually add the rice flour, cardamom and pistachios (if you choose to use them).  Mix well.



Scoop up a tablespoon of dough and set on a cookie sheet (ungreased is ok). Flatten the dough with the palm of your hand. The cookie will not rise or spread during cooking. Next, press the back of a fork into the dough, making a criss-cross with the tines of the fork (like you would with a peanut butter cookie).  If the fork begins to stick, dip it in a glass of cold water from time to time.  Place a pistachio in the center of the cookie.  
Continue with the remainder of the dough, setting the cookies 1 ½ inches apart.
Bake for 12-14 mintues.  Let it cool before eating.

Afghan Kolcha cookies

Ingredients
2 cups plain white flour
2 cups caster sugar 
200 grams butter
1/3 cup ground pistachio
 Heat oven to 150c degrees. Grind your sugar in an electric grinder so that it is as fine as icing sugar. 
Place sifted flour and sugar in a food processor. Add room temperature butter. Blend together until you get a crumbling dough.
Remove the dough from the food processor into a big bowl. Kneed the dough for a few minutes. You are now ready to roll out little cookies.
Line an oven tray with baking paper and spray with olive oil spray. Set aside.
Take approx. 1 TBSP of mixture and press with the palms of your hands into a ball. Hold the ball in one palm and flatten by pressing with the other palm of your hand. You should have a disk shaped cookie in your hand.
Feel free to experiment but be gentle as the dough crumbles easily. 
One you have the disk shaped cookie, take your thumb and slowly press it into the middle of your cookie. Place cookie onto the baking tray.
Sprinkle ground pistachio on top where you made your thumb marking.
Bake for 10 mins. Watch the cookies closely to avoid them browning on top. When you take them out of the oven, they will be very fragile. Leave them to cool before you taste your first one!

Mexican Wedding Cakes

Makes about 30 cookies

1 cup pecan halves
1 cup flour
1/4 cup sugar
1/4 teaspoon cinnamon
1/8 teaspoon salt
1 stick unsalted butter, softened
powdered sugar, for dusting cookies

Combine the pecans, flour, sugar, cinnamon & salt in the bowl of a food processor, fitted with the steel blade attachment. Pulse until the mixture resembles course meal. Slice the butter & add to the flour mixture. Pulse until a dough forms {this will take quite a few pulses}. Dump the dough out & form it into a disc. Wrap in plastic & chill for at least 1 hour.
Preheat the oven to 325 degrees. Roll the dough into little balls, using a mini cookie scoop, to measure the balls in even tablespoons. Place the cookies on a parchment lined baking sheet & bake for about 20 minutes, or until the edges are beginning to turn golden. Rotate the pans halfway through the cooking time. Cool on the pans for 5 minutes before transferring to a wire rack to cool completely. Pour some powdered sugar into a bowl, roll each cookie in the sugar twice & serve.
Note: The dough can be made several days ahead. The finished cookies can be stored in an airtight container for up to a week.

Brown Sugar Cookies

makes 2 1/2 dozen cookies

2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 1/2 sticks (6 ounces) unsalted butter, softened or ghee
1 1/4 cups dark brown sugar
1 teaspoon pure vanilla extract
1 large egg


For a ginger flavor: omit the vanilla and use 1 tbsp ground flaxseed, soaked in a 100 ml of water


In a medium bowl whisk together flour, baking soda, salt, cinnamon, and ginger.  Set aside.
Place butter and brown sugar in the bowl of an electric stand mixer.  Beat on medium speed until light and fluffy, about 3 to 5 minutes.  Stop the mixer and scrape down the sides of the bowl.  Add the egg and vanilla extract, and beat on medium speed for one minute more.
Add the dry ingredients, all at once, to the butter and sugar mixture.  Beat on low speed until the dough begins to come together  and the flour disappears.  Stop the mixer and finish incorporating the ingredients with a spatula.  Once all the flour is thoroughly mixed in, cover the bowl with plastic wrap and refrigerate for 30 minutes.
Place a rack in the center and upper third of the over and preheat oven to 350 degrees F.  Line two baking sheets with parchment paper.  Dollop tablespoons size balls of dough onto the baking sheet.  Bake cookies for 10 to 12 minutes, or until lightly browned around the edges.  Cool on the pan for 5 minutes, before transferring to a wire rack to cool completely.  Cookies will last, in an airtight container at room temperature, for up to 5 days. 

Vanilla Almond Orange Cookies

makes 18 to 21 cookies
1 cup granulated sugar
2 teaspoon orange zest
1 vanilla bean, seeds scraped
10 ounces almond paste
1/4 teaspoon salt
2 large egg whites, lightly beaten
1/4 teaspoon almond extract
powdered sugar
Place two racks in the center and upper third of the oven and preheat oven to 325 degrees F.  Line two baking sheets with parchment paper and set aside.
In a small bowl, mix together granulated sugar, orange zest, and scraped vanilla seeds.  Use your fingers to works the zest and vanilla into the sugar, creating a fragrant, moist sugar.
Place sugar in the bowl of an electric stand mixer fitted with a paddle attachment.  Add the almond paste and salt.  Beat on medium speed creating a crumbly sugar and almond mixture.
While almond mixture is combining in the mixer, place two egg whites in a small bowl.  Whisk  with a fork until loose and frothy.  This will help in pouring the egg whites into the mixer.  If the eggs are unbeaten, they’ll just plop into the mixing bowl and not pour in.
With the mixer on medium speed, gradually pour the egg whites in to the crumbly almond and sugar mixture.  Beat until a smooth paste is formed.  Add the almond extract and beat to combine.
Spoon or scoop batter by the heaping tablespoonful onto the prepared baking sheet.
Bake cookies for 20 to 25 minutes or until cookies are lightly browned on top.  Remove from the oven and allow to cool on the pan.  Store cookies in an airtight container at room temperature for up to 5 days. 

Nankhatai recipe

• 110g ghee butter
• 75g brown sugar, ground, or white or a combination of both

• 175g flour (a mixture of rice flour, gram flour, corn meal and plain flour in any proportion is fine and/or Finely ground semolina(optional))
• 1 tsp baking powder, optional
• Seeds of 4 cardamom pods, ground
• Half a nutmeg, ground to a fine powder
• 1½ tbsp rosewater, or more, as needed to knead a dough

Oven temperature: 150-160*C (300-325*F)

Cream ghee and sugar until light. Add the sieved semolina, flour and nutmeg-cardamom. Mix well.
Use a cookie scoop for even cookies. if you have a large one, divide the ball into four, and youll make about 29-30 cookies.
Take a scant tablespoon of the mixture, roll into a ball, then flatten slightly and put on an ungreased baking tray. Repeat process with remaining mixture, leaving a little space between biscuits.

Bake in a slow oven until biscuits are pale golden, approximately 30 minutes. Cool on a wire cooling tray. Store in an airtight container.

Crisp gingersnap cookies

6 tablespoons butter, softened

2/3 cup plus 3 tablespoons sugar, divided

1/4 cup molasses

1 large egg 

2 cups all-purpose flour

2 teaspoons baking soda

1 teaspoon ground ginger

1 teaspoon ground cinnamon

1/2 teaspoon ground mace

Preparation

Place butter in a large bowl; beat with a mixer at medium speed until fluffy. Gradually add 2/3 cup sugar, beating at medium speed until light and well blended. Add molasses and egg; beat well.
Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour and the next 4 ingredients (through mace), stirring with a whisk. Gradually add flour mixture to butter mixture, stirring until well blended. Divide dough in half. Wrap each portion in plastic wrap, and freeze for 30 minutes.
Preheat oven to 350°.
Shape each portion of dough into 26 (1-inch) balls. Roll balls in remaining 3 tablespoons sugar, and place 2 inches apart on baking sheets coated with cooking spray. Flatten cookies with the bottom of a glass to 1/2-inch thickness. Bake at 350° for 12 minutes or until lightly browned. Remove from pans, and cool completely on wire racks.

Ghraiba cookies

Ingredients:

3/4 cup butter (a stick and a half)1 cup and 1/4 cup Garbanzo flour 1/3 cup Flour (replace with oat flour or quinoa flour for gluten-free)1/2 cup powdered sugarVegetable oil

In a small sauce pan, melt the butter, skimming the foam, and lightly cook until it has a golden brown colour and smells nutty.  In a large bowl, mix the flours and sugar, then drizzle in the butter.

With your hands, mix the butter in until it is evenly distributed than begin to knead the dough, squeezing it together, until it becomes less crumbly.

 

 

Then, continuing to knead and squeeze the dough together, make rolls that are about an inch in diameter.

 

 

Once all the dough is rolled out, place rolls on cookies sheet (either oiled or using wax paper) and using a butter knife gently cut them diagonally into 2 inch pieces.

Place this to chill in the refrigerator for 30 minutes while you preheat the oven to 275º F (or 130º C).

Bake for 15 to 20 minutes, until just barely golden.  Let them cool fully before moving.

Turkish coffee cookies

INGREDIENTS

2-1/3 cups all-purpose flour
3/4 tsp. baking powder
1/4 tsp. salt
2 sticks butter
2 tsp. freshly ground cardamom
2 TB. instant powdered espresso
3-2/3 cups sugar
1 TB. vanilla extract
1 egg
1 TB. milk
2 TB. cinnamon sugar

METHOD

Preheat the oven to 350˚F. Line 2 baking sheets with parchment paper. Sift together flour, baking powder and salt, and set aside. In a large bowl and using a sturdy spoon or an electric mixer, cream butter, cardamom, powdered espresso, and sugar until free of lumps. Add vanilla extract, egg, and milk. Slowly add sifted ingredients and mix well to fully incorporate. Chill dough for 30 minutes. Roll out chilled cookie dough on a floured surface to 1/4 inch thick. Cut out cookies with a floured cookie cutter and place cookies on lined baking sheets 1 inch apart. Sprinkle each cookie lightly with cinnamon sugar and bake at for 10 to 12 minutes or until golden brown on the edges. Cool 5 minutes before removing from baking sheets.

Chestnut cookies

3 ¼ cups flour
1 ½ cups finely ground roasted chestnuts
3 sticks soft butter (12 oz.)
1 egg
1 cup sugar
1 tsp vanilla

Using a Stand Mixer:

Using the paddle attachment of the mixer, mix sugar and butter until the butter takes a whitish color. Add the egg, vanilla and chestnuts. Mix for 1-2 minutes. Turn off and unplug mixer. Remove the paddle attachment and replace with flat beater. Re-plug and turn on the mixer. Continue mixing at speed 2 and gradually add the flour. Mix until the dough is smooth.

Masple topped sugar cookies

INGREDIENTS

1/2 C butter, softened1/2 C shortening1 1/2 C sugar1/3 C packed brown sugar1/4 C pure maple syrup (the real stuff)1 tsp baking soda1 tsp cream of tartar1/8 tsp salt3 egg yolks1/2 tsp vanilla2 C flour

INSTRUCTIONS

Preheat oven to 300 degrees.In mixer beat butter and shortening on medium high for 30 seconds.Add sugars, maple syrup, baking soda, cream of tartar and salt.Beat until well combined.Add in egg yolks and vanilla and then add in flour.Shape dough into 1 inch balls and place 2 inches apart on parchment lined cookie sheet.Bake 12-14 minutes or until edges just begin to turn brown. Cool and drizzle with maple icing

Corn cookies

Ingredients:

2 stick (16 tbsp) unsalted butter, at room temperature1.5 cups sugar1 extra large egg225 g flour OR 1 1/3 cups45 g corn flour OR 1/4 cup65 g freeze-dried corn powder OR 2/3 cup3/4 tsp baking powder1/4 tsp baking soda1 tsp salt

Directions:

In the bowl of a stand mixer, use the paddle attachment to spread the butter around the bowl. With the mixer on low, stream in the sugar, and cream on medium high for 1 minute (if you don't know the process of creaming, read this article). Scrape down the sides of the bowl, then add the egg and beat for another minute on medium high speed, until incorporated.Whisk to combine the flour, corn flour, corn powder, baking powder, baking soda, and salt. Add it to the mixer and mix on low speed until just combined (it may look crumbly, but should hold together).Portion out big mounds onto two baking sheets using a cookie scoop (I used this one). Press each dough mound with your fingers to flatten slightly. Refrigerate for 1 hour.Preheat the oven to 350 degrees F and bake the cookies for 18 minutes, until they are lightly browned on the outside. Let them cool on the pan until their shape 

Gorabeya Cookies

Ingredients

1 cup cake flour
1/2 cup all-purpose flour
1/3 cup sugar
1/8 teaspoon salt
3 tablespoons finely ground almonds or walnuts
1 tablespoon coarsely ground almonds or walnuts
1/2 cup vegetable oil
2 teaspoons orange flower water
or
1/2 teaspoon almond extract [optional]
1 tablespoon cocoa powder [optional]

Preheat the oven to 350F.

In a medium bowl, blend the dry ingredients.

Add oil to the dry ingredients and mix.
* If using the the cocoa and almond extract, mix them in a small bowl first, adding a little of the oil to make a paste. Then add the rest of the oil and stir. Add to the dry ingredients.

The dough will be thick. Use a tablespoon to measure out 18 or so portions. Roll them tightly into balls. Place them on an ungreased baking sheet, or one lined with baking parchment.

Bake 25-30 minutes. The bottoms should be lightly browned and not dark while  the outsides will be a pale tan color.

Turkish cookies soaked in sugar syrup - şekerpare

şekerpare.

What we need:

1 egg
1 Turkish teacup of sugar ( 1 cup - 150ml)
250gr of butter
1 teascup semolina
1 pack of vanilla sugar
1 tbsp of baking powder
3,5 water glasses of flour ( 1 glass = 200ml)

for decoration:

50-60gr of nuts (you can use any you want, I decided to use pistachio, use almond, hazelnut or walnut)
1 egg yok for brushing the cookies

for Syrup:

2 glasses of sugar
2 glasses of water
½ lemon juice

What we have to do:

1. Put sugar and water in a pot and cook for 6-7 minutes, then add lemon juice and continue cooking for 3 more minutes. Leave it to cool.
2. Mix egg, sugar, butter, semolina, vanilla in a bowl. Mix flour with baking powder and add slowly into cookie dough. Knead the dough until it's soft and combined.
3. Take small pieces of dough and shape the cookies. Put one nut in the middle of each cookie and brush with egg yok.

Hamantashen Cookies

Orange-Poppy Seed Hamantashen Cookies

Start to finish: 2 hours 40 minutes (40 minutes active)

250 ml (1 cup) powdered sugar

550 ml (2 1/4 cups) all-purpose flour

0.5 ml (1/8 tsp) salt

2 egg yolks

2 sticks butter, cut into small pieces, softened

Grated zest of 1 large orange

Half of a 353-g (12 1/2-oz) can poppy seed cake and pastry filling

1 large egg, beaten

In a food processor, combine powdered sugar, flour, salt, egg yolks, butter and orange zest. Pulse until a dough forms. Remove dough from processor and wrap in plastic wrap. Refrigerate for at least 2 hours or up to 1 day.

Heat oven to 180 C (350 F). Line 2 baking sheets with parchment paper.

Lightly dust a clean work surface with flour. Remove dough from refrigerator and roll out to 5-mm (1/4-inch) thickness. Using a cookie cutter or clean drinking glass, cut dough into 6-cm (2 1/2-inch) circles. With the tip of your finger, moisten rim of each circle with water.

Place 5 ml (1 tsp) of poppy seed filling at the centre of each circle. Form triangular cookies by folding sides up over filling, leaving centre uncovered. Pinch together the three corners. Place cookies on prepared baking sheets. Brush outsides of cookies with beaten egg.

Bake until edges are lightly golden, about 15 minutes. Let cool on a rack.

Makes about 30 cookies.

Turkish flour cookies

 250 gr unsalted butter (1 cup)

1/2 cup oil

1/3 cup corn starch

2/3 cup icing sugar

1 package vanilla (2 teaspoons)

3.5 cups flour

Cream butter and oil together.  I left the butter at room temperature overnight.  It was so soft that I did not need a mixer.  I used a fork.Add corn starch, icin sugar and vanillaAdd flour a little at a time to get a soft tough.  Dough does crumble a bit.  You need to make sure it sticks together by hand.  Set aside to rest for 10 minutesSplit the dough into 6 equal partsMake a roll with each piece of dough using your hands.  Be careful with the crumbs just stick them together by handCut each piece into 5 cookiesPut on a lined cookie sheetPierce with a forkPreheat oven to 325Cook until the edges turn pink.  In my oven it took 20 minutes

Moon pastry (croissant)

Ingredients

2 sticks butter, in room temperature1 ½ cups powdered sugar½ cup warm water1 tbsp active dry yeastAll-purpose flour2 egg yolks (for egg wash)

 

For filling

2 cups chopped walnut½ cup powdered sugar1 cup golden raisins1 tsp ground cinnamon1 tbsp milk

Preparation

Combine yeast and milk. In a medium bowl, mash soft butter and powdered sugar. Gradually add milk mixture and flour to the butter mixture. Make soft dough. Cover and let rise for about an hour. It is not going to rise as double. So don’t worry about if it won’t rise like bread dough.

To prepare filling, in a medium bowl, combine raisins, chopped walnut, powdered sugar and 1 tbsp milk.
Grab some dough as big as a whole walnut. Roll it like eclipse. Put 1 tsp walnut filling and close and seal in shape of croissant. Finish all dough and filling like this.

Place them on lightly greased baking tray or cookie sheet. Brush their tops with egg yolk. Bake in 400 F pre-heated oven until golden brown.

Pistachio filled cookies

Ingredients

For cookie dough:

3 eggs1 cup powdered sugar1 cup plain yogurt1 cup cooking oil2 sticks butter, in room temperature1 tsp vanilla1 tsp baking powderAll-purpose flour (approx 6- 6 and ½ cups)For filling1 cup coarsely chopped pistachio

Preparation

 
In a medium mixing bowl, Combine all ingredients of dough and get nice and soft cookie dough. Pull some dough off as big as a whole walnut. Roll it on a flat surface or spread in your palm. Place 1 tsp chopped pistachio. Close and stick it to seal. Give it a ball shape. Place them on lightly greased cookie sheet. Brush them with egg white and sprinkle some pistachio on top of cookies as well. Bake that in 350 F pre heated oven until lightly brown.

Kransekakestenger recipe in English

250 grams or 9 oz (1 cup) scolded almonds
250 grams or 9 oz (1 cup)  whole almonds (unsalted)
250 grams or 9 oz (1 cup) confectioner’s sugar
3-4 egg whites at room temperature or 3 -4 tbsp ground flax seed whisked with 9-12 tbsp of water (this becomes gooey and gelatinous like egg whites)
1 tbsp all purpose flour (optional)
For chocolate dip:
1 cup semi-sweet chocolate chips
To scold almonds (this can be done days in advance):    Bring some water in a pot to a boil, turn off heat and place the almonds in the water. Let them sit 2-3 minutes in the water, then rinse them in cold water.  Squeeze the almonds and remove the shells.  Let the almonds dry a couple of hours before using.
Grind up the scalded and un-scolded whole almonds in a food processor or an old fashioned grinder until fine.  Add in the confectioners sugar and all purpose flour and add in egg whites or flax seed mixture until you have a firm, sticky dough (you may not need to add all the egg whites /flax seed mix, adding too much liquid can ruin the consistency of the cookies).   Roll into a firm ball and wrap with plastic wrap and place in fridge for at least a couple of hours or overnight.
Preheat oven to 400F or 2ooC.  Prepare baking sheets with parchment paper. Roll out the dough to about 4-5 inch pieces and place on baking sheets.  Cook for about 10 minutes until slightly golden on top.  While the cookies are cooling,  melt the chocolate on the stove in a double boiler. Dip the cookies in the chocolate on both ends, and place on rack to seize up. 

oatmeal cookies

for 24 cookies:
whisk together
1/4 tsp salt
3/4 cup wheat meal
3/4 cup oatmeal
1 tsp baking powder
3/4 tsp cinnamon powder

cream:
3/4 cup white butter/ unsalted butter/ ghee (a little less would do)
 1/2 cup sugar ( ground and granulated, half and half or as you prefer. the granules lend a crunch)
1 egg
few drops of vanilla or a tsp of vanilla powder

 Add the dry ingredients to the cream.
spoon out batter 1 1/2 inch apart, flatten
bake at 175 for 10-15 minutes

Savory Spiral Stuffed Rolls

Yield: Makes 12-16 rolls

Note: as with all yeast doughs, I never use the flour amount called for in the recipe as a hard fast rule (unless a weight measure is given and then I pull out my kitchen scale). Because humidity, temperature, altitude and a multitude of other factors can impact how much flour you need in your yeast doughs, I always judge when to quit adding flour by the texture and look and feel of the dough rather than how much flour I’ve added compared to the recipe. This tutorial on yeast may help identify how a perfectly floured dough should be.

Ingredients

• 1 recipe roll dough (that yields about 12 rolls), I used this recipe using half wheat flour
• 12 ounces cream cheese, softened
• 1/4 cup (1/2 stick) butter, softened
• 2 cups chopped ham (leftover ham or deli ham works great here)
• 1 1/2 cups finely chopped broccoli
• 2 cups shredded cheese (Swiss, Cheddar..options are limitless)
• 1 cup freshly grated Parmesan cheese
• 1 cup finely chopped green onions

Directions

1. Follow the recipe for your roll dough until the dough has risen. Punch down the dough and roll the dough out into a large rectangle about 1/2-inch thick (using the french bread roll recipe, I rolled my dough to about 13 inches by 17 inches).
2. In a small bowl, cream together the butter and cream cheese. Spread the rolled out dough with the butter/cream cheese mixture. Top with the ham, broccoli, cheese, Parmesan cheese, and green onions (see the pictures below). Roll the dough up, pinching the seam to seal. Slice the roll into about 1-inch segments. Place the rolls on a lightly greased baking sheet and cover with plastic wrap. Let the rolls rise until nearly doubled and bake at 350 degrees for about 20 minutes, until lightly browned and bubbly.

Recipe Source: expanded upon from Marisa at What’s For Dinner
I used my handy-dandy roul’pat for these spiral rolls. My rectangle, all rolled out, was about 17 inches by 13 inches.

Spread the dough with the butter/cream cheese mixture.

Layer all the toppings on the dough. It might look a little overloaded but it works, I promise.

Start rolling by bringing the lower edge up and start (as tight as you can) rolling the dough, just like you would with cinnamon rolls.

Keep rolling.

When the dough is rolled up, pinch the seam to seal.

I start by cutting the roll in half and then slicing outward into about 1 to 1 1/2-inch slices.

Place the rolls on a lightly greased (or lined baking sheet) and let them rise.

Cheddar and Cream Scones

4

Servings: Makes 12

INGREDIENTS

• 2 cups all purpose flour
• 1 tablespoon baking powder
• 2 teaspoons sugar
• 1/4 teaspoon salt
• 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
• 1 cup (packed) coarsely grated extra-sharp white cheddar cheese (about 4 ounces)
• 3/4 cup chilled whipping cream
• 1 large egg

PREPARATION

View Step-by-Step Directions

• Preheat oven to 375°F. Blend flour, baking powder, sugar, and salt in processor. Using on/off turns, cut in butter until mixture resembles coarse meal. Add cheese and cut in using on/off turns. Whisk cream and egg in small bowl. With machine running, add cream mixture through feed tube. Process just until dough begins to clump together (do not overmix).
• Turn dough out onto lightly floured work surface. Gather dough together; divide in half. Pat each half into 6-inch round. Cut each round into 6 wedges. Transfer to ungreased baking sheet, spacing 2 inches apart.
• Bake scones until golden and tester inserted into center comes out clean, about 20 minutes. Transfer scones to rack and cool at least 10 minutes. Serve warm or at room temperature. DO AHEAD Can be made 8 hours ahead. Let stand at room temperature. If desired, rewarm in 350°F oven about 5 minutes.

White Cheddar Puffs with Green Onions

Servings: Makes about 4 dozen

INGREDIENTS

• 1 cup water
• 1/4 cup (1/2 stick) butter, cut into 4 pieces
• 1/2 teaspoon coarse kosher salt plus additional for sprinkling
• 1 cup plus 2 tablespoons all purpose flour
• 4 large eggs
• 1 1/2 cups (packed) grated extra-sharp white cheddar cheese
• 2/3 cup minced green onions

PREPARATION

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• Line 2 baking sheets with parchment paper. Bring 1 cup water, butter, and 1/2 teaspoon salt to boil in heavy medium saucepan. Remove from heat; mix in flour. Stir over medium heat until mixture becomes slightly shiny and pulls away from sides of pan, about 3 minutes; transfer to stand mixer fitted with paddle. Add eggs 1 at a time, mixing well after each addition to form sticky dough. Mix in cheese and green onions.
• Using 2 teaspoons, form dough into 1 1/4- to 1 1/2-inch ovals; drop onto baking sheet 1 inch apart. DO AHEAD Can be made ahead. Wrap in plastic, then foil. Refrigerate up to 2 days or freeze up to 2 weeks.
• Preheat oven to 375°F. Bake cheese puffs until golden, about 30 minutes if at room temperature and 35 minutes if chilled or frozen. Serve immediately

Sleeping Bags

  Servings: Makes 36 (9-12

INGREDIENTS

• 1 tablespoon unsalted butter
• 1/4 cup minced shallot
• 2 large garlic cloves, minced
• 3 tablespoons panko (Japanese breadcrumbs)
• 3 tablespoons whole milk
• 3/4 cup drained sauerkraut
• 1 tablespoon Dijon mustard plus more for serving
• 3/4 teaspoon caraway seeds, toasted, lightly crushed
• Kosher salt and freshly ground black pepper
• 8 ounces ground meat
• 1 14-ounce package Dufour Pastry Kitchens frozen puff pastry, thawed
• All-purpose flour (for dusting)
• 1 large egg, beaten to blend

Nutritional Information

12 servings, 3 in each serving, 1 serving contains: Calories (kcal) 260 Fat (g) 17 Saturated Fat (g) 6 Cholesterol (mg) 40 Carbohydrates (g) 17 Dietary Fiber (g) 2 Total Sugars (g) 1 Protein (g) 8 Sodium (mg) 420

PREPARATION

View Step-by-Step Directions

• Melt butter in a small skillet over medium heat. Add shallot and cook, stirring occasionally and reducing heat if needed to prevent burning, until soft, 4-5 minutes. Add garlic and cook, stirring occasionally, until aromatic, about 1 minute. Transfer shallot mixture to a large bowl and let cool.
• Combine panko and milk in a small bowl; let stand until milk is absorbed, 2-3 minutes. Add to bowl with shallot mixture. Squeeze any excess liquid from sauerkraut; coarsely chop and add to bowl. Stir in 1 tablespoon Dijon mustard and caraway seeds; season with salt and pepper. Mix well. Add pork; using a fork or your hands, gently mix until just combined (do not overmix).
• Line a baking sheet with parchment paper. Roll out pastry on a lightly floured surface to a 14x10-inch rectangle. Cut lengthwise into three 14x3 1/3-inch strips. Transfer strips to prepared baking sheet. Using one-third of sausage filling and leaving a 1-inch border at each end, pat sausage to form a thin log of filling down the center of 1 pastry strip. Fold pastry over sausage mixture to enclose, then press pastry together to seal. Fold seam under to ensure that sausage is tightly wrapped. Repeat with remaining pastry and sausage mixture.
• Cut small diagonal slits at 1 inch intervals along top of pastries (to help release steam). Brush top and sides of pastry with beaten egg; chill in freezer for about 30 minutes. DO AHEAD: Pastries can be made 2 weeks ahead. Cover tightly with plastic wrap, then foil, and keep frozen.
• Preheat oven to 425°. Bake pastries (if frozen, no need to thaw) until puffed and light brown, about 15 minutes. Reduce heat to 350°; continue baking until sausage is cooked through and pastry is golden and completely puffed, about 25 minutes. Let cool slightly. Cut sausage rolls crosswise into 1 inch pieces. Serve with a bowl of Dijon mustard for dipping.

Toast with Lemony Pea Mash

Servings: 6

INGREDIENTS

• 1 garlic clove, quartered
• 1/4 cup fresh flat-leaf parsley leaves
• 3 tablespoons extra-virgin olive oil, divided, plus more for toast
• Kosher salt
• 2 cups shelled fresh peas (from about 2 pounds pods) or frozen peas, thawed
• 2 tablespoons chopped fresh chives
• 1 tablespoon finely chopped preserved lemon peel (from 1/2 preserved lemon), divided
• 1 tablespoon (or more) fresh lemon juice
• 1/4 teaspoon Aleppo pepper or crushed red pepper flakes plus more for serving
• Freshly ground black pepper
• 12 slices country-style bread or ciabatta, toasted

Nutritional Information

6 servings, 1 serving contains: Calories (kcal) 460 Fat (g) 14 Saturated Fat (g) 1.5 Cholesterol (mg) 0 Carbohydrates (g) 70 Dietary Fiber (g) 8 Total Sugars (g) 7 Protein (g) 13 Sodium (mg) 900

PREPARATION

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• Combine garlic, parsley, 1 tablespoon oil, a pinch of salt, and 1/2 cup water in a small saucepan. Add peas and cook over medium heat, stirring occasionally, until peas are tender, about 5 minutes for fresh peas, about 2 minutes for frozen. Drain, reserving cooking liquid.
• Transfer pea mixture to a food processor; pulse until a coarse paste forms. Transfer to a medium bowl; mix in chives, 1/2 tablespoon preserved lemon peel, 1 tablespoon lemon juice, 1/4 tsp. Aleppo pepper, and 2 tablespoons oil. Stir in reserved cooking liquid by tablespoonfuls until mixture is still thick but spreadable. Season pea mash with salt, black pepper, and more lemon juice, if desired.
• Drizzle toast with oil; top with pea mash, sprinkle with remaining 1/2 tablespoon preserved lemon peel and more Aleppo pepper, and drizzle with more oil.
• DO AHEAD: Pea mash can be made 1 day ahead. Cover and chill.

Caramelized-Onion Dip with Cilantro-Garlic Pita Crisps

Servings: 8

 

INGREDIENTS

Dip

• 2 tablespoons vegetable oil
• 3 cups chopped sweet onions (such as Vidalia or Maui; about 2 medium)
• 1 1/2 teaspoons garam masala
• 1 8-ounce container crème fraîche or sour cream (1 cup)

Pita crisps

• 1/2 bunch fresh cilantro
• 1/4 cup extra-virgin olive oil
• 2 garlic cloves, crushed
•  
• 6 pita breads
•  
• Chopped fresh chives

PREPARATION

View Step-by-Step Directions

dip

• Heat oil in heavy large skillet over medium heat. Add onions and sauté until slightly softened, about 5 minutes. Reduce heat to medium-low and cook until onions are deep brown and begin to crisp slightly, stirring often, about 40 minutes. Add garam masala; stir 1 minute. Transfer to small bowl and cool completely. Mix in crème fraîche. Season to taste with salt and pepper. Cover and refrigerate at least 2 hours. DO AHEAD Can be made 2 days ahead. Keep refrigerated.

pita crisps

• Finely chop enough cilantro leaves to measure 2 tablespoons. Chop enough cilantro stems to measure 3 tablespoons. Combine oil and garlic in heavy small saucepan; cook over medium heat until oil begins to bubble around garlic, about 5 minutes. Add chopped cilantro stems. Remove from heat and let steep 10 minutes. Strain oil into small bowl; discard solids in strainer.
• Preheat oven to 350°F. Cut each pita bread round horizontally in half. Cut each round into 6 wedges. Place pita wedges on 2 rimmed baking sheets; drizzle with cilantro-garlic oil and toss gently to coat. Arrange pita wedges in single layer; bake 5 minutes. Sprinkle with chopped cilantro leaves and bake until pita wedges are crisp and golden, about 5 minutes longer. Cool. DO AHEAD Can be made 1 day ahead. Store airtight at room temperature.
• Sprinkle dip with chives; place on platter. Surround with pita crisps.

Salt-and-Vinegar Potato Chips

  Servings: 6–8

INGREDIENTS

• 5 Yukon Gold potatoes (about 1 3/4 lb.)
• Vegetable oil (for frying)
• Kosher salt
• 1 tablespoon (approx.) vinegar powder

Nutritional Information

8 servings, 1 serving contains: Calories (kcal) 192.5 %Calories from Fat 42.9 Fat (g) 9.3 Saturated Fat (g) 0.7 Cholesterol (mg) 0 Carbohydrates (g) 25.5 Dietary Fiber (g) 2.5 Total Sugars (g) 0 Net Carbs (g) 23.0 Protein (g) 2.5 Sodium (mg) 298.7

PREPARATION

View Step-by-Step Directions

• Using a mandoline, thinly slice potatoes (just under 1/8" thick). Let soak in a bowl of warm water for 5 minutes. Drain; repeat. Pat potatoes very dry.
• Meanwhile, pour oil into a large pot to a depth of 1 1/2". Attach a deep-fry thermometer to side of pot; heat oil over medium heat to 320°.
• Working in batches of about 20 slices and returning oil to 320° after each batch, fry potatoes, stirring gently, until they are golden brown and oil stops sizzling, 3–4 minutes. Using a slotted spoon, transfer chips to paper towels to drain. Season each batch generously with salt and 1/4  tsp. vinegar powder.

Deviled Cheese

Mix together 8 ounces grated sharp cheddar, 1/4 cup chopped dill pickles, 1/4 cup mayonnaise, and 2 tablespoons chopped pimientos; season with kosher salt and hot sauce. Spread on 4 slices toasted country-style bread and broil until melted, about 4 minutes.

Peas and Mint Pesto - NO COOK

In a food processor, combine a bag of thawed frozen peas, a handful each of mint leaves and grated Parmigiano-Reggiano cheese, a garlic clove or two, and generous grindings of black pepper. With the machine on, add olive oil through the feed tube until the pesto is smooth, combined and thickened to the desired consistency. Thin with lemon juice, if needed. (Try this as a crostini spread topped with ricotta and chopped fresh herbs

Spinch fatayer - mid eastern

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Ingredients:

• For the Dough:
• 1 cup all purpose flour
• 1/2 teaspoon salt
• 3 tablespoons vegetable oil
• 1/4 cup water
• For the Spinach Filling:
• 1/2 pound fresh spinach, finely chopped
• 1 small onion, chopped
• 3 tablespoons lemon juice
• 2 teaspoons vegetable oil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup walnuts, chopped
• 1/8 teaspoon ground sumac

Preparation:

In a medium bowl, combine flour and salt. Add oil and begin to knead dough. Once oil is absorbed, add warm water. Knead into an elastic dough.

Shape dough into 2 inch diameter balls. Cover and set aside.

Preheat over to 425 degrees.

Wash spinach and soak in salted water while you chop vegetables. Rinse spinach and dry thoroughly with paper towel.

Combine and toss filling ingredients.

Place 2 teaspoons of filling in the center of each ball of dough. Cover filling with dough and form into triangular shape.

Bake for 10-15 minutes on greased baking sheet, until golden brown.

Allow to cool 5 minutes and serve immediately.

Arabic martabaq

Mutabak or Martabak is a street food which originated in southern Saudi Arabia and Yemen and its name in Arabic (مطبق)means “folded.” It spread to Southeast Asia, including Malaysia, Indonesia, Singapore, and Brunei, where it is even more popular than in Arabia and has many variations, including a sweet and a savory version.
The matabak that is found on the streets of Sana’a is usually and egg or cheese version, but you can add a variety of fillings. For this recipe, I added ground meat.

Ingredients

Dough

3 cups bread flour

¾ cup water

1/3 cup oil

1 1/4 tsp. salt

1 egg

Extra oil

Filling

½ onion, finely diced

1 clove garlic, minced

½ lb. ground meat

½ tomato, finely diced

Pinch of spices- I added cumin, coriander, ground black pepper, ground red chili powder

1 cup finely chopped leek (or green onion)

4 eggs

Salt to taste – about a ½ tsp.

A couple tablespoons of white cheese – I used 2 triangle cheeses but you could experiment with other cheeses as well – OPTIONAL

 

How to make:

Step 1 - Dough

1.       Mix all ingredients and knead well, about 10 minutes. Dough should be soft and slightly sticky.

2.       Coat your hands in oil in order to handle the dough.

3.       Separate the dough into 6 parts and form each part into a smooth ball.  Set the balls on a tray and coat generously in oil to prevent from drying out. Cover and let sit for 3 hours. DO NOT SKIP THIS STEP or try to work with the dough without letting it sit. Letting the dough rest will allow you to roll it out.

Step 2 - Filling

1.       Saute onions and garlic in oil until brown.

2.       Add meat and cook until browned and all pink is gone, breaking up the meat into small pieces, about 10 minutes.

3.       Add tomatoes and spices and cook for a few minutes until tomatoes are slightly softened.

4.       Remove from heat and let cool.

5.       Lightly beat eggs and salt in a large bowl. Add chopped leek, cheese, and finally meat mixture. Stir until combined.

Step 3 - Assembling the Matabak

1.       Prepare a large clean flat surface for stretching out the dough.

2.       Take a dough ball and place it on the prepared surface pressing it into the table. It should be very soft now and not spring back at all. Press down until you have a 5-6 inch circle.

3.       Add some oil on top of the dough and grab it with your two hands from the bottom. The right hand should be holding from underneath and the left hand holding from above. (This is for right-handed people, for left handed, it would be the opposite).

4.       Now quickly lift the dough up with your right hand and toss it back over your left then quickly return it back down to the table in one motion. Move your hand around the outside of the dough to ensure evenness.  Keep repeating this motion until the dough has stretched very thin and is see-through.

5.       Take a couple spoonfuls of the meat-egg filling and place it on the center of the dough. Pat it down flat and make it into a square. Then fold the sides of the dough over the meat, one at a time.  (See video for this)

6.       Lift the folded mutabak onto a well-oiled frying pan or griddle on medium heat.  Cook for about 3-4 minutes, and then flip and cook on the other side until browned and egg is fully cooked.

Chicken and corn frittata

Left-over cooked chicken is re-invented in this stylish frittata.

0:15 To Prep

0:10 To Cook

6 INGREDIENTS

EASY DIFFICULTY

4 SERVINGS

5 AVG RATING (5 Members)

Super Food Ideas

Super Food Ideas - November 2008 , Page 58
Recipe by Kim Coverdale

Photography by Ben Dearnley

• Ingredients
• Nutrition
• Specials

• 1 tablespoon olive oil
• 2 cups shredded cooked chicken
• 3 green onions, finely chopped
• 2 medium zucchini, grated
• 2 x 125g cans corn kernels, drained
• 1 quantity Basic frittata mix (see related recipe)

• Notes

1. Step 1
   Heat oil in a 26cm (top) frying pan over medium heat. Add chicken, green onion, zucchini and corn. Cook, stirring for 3 minutes or until zucchini is soft.
2. Step 2
   Meanwhile, preheat grill on medium. Make Basic frittata mix. Pour over chicken mixture. Cook for 5 to 6 minutes or until almost set. Transfer to grill. Grill for 2 minutes or until golden and set. Serve

Chicken and chickpea fritters

Treat the family to these easy chicken and chickpea fritters - the kids, in particular, will love them!

0:05 To Prep

0:20 To Cook

7 INGREDIENTS

EASY DIFFICULTY

4 SERVINGS

4.5 AVG RATING (5 Members)

• Ingredients

• 300g can chickpeas, drained, rinsed
• 1 cup shredded cooked chicken
• 1/4 cup chopped fresh coriander leaves
• 1 teaspoon finely grated lemon rind

Basic batter

• 2/3 cup self-raising flour
• 2 eggs
• 1/2 cup milk

• Method

1. Step 1
   Make Basic batter: Sift flour into a bowl. Make a well in the centre. Whisk milk and eggs together in a jug. Add egg mixture to flour. Whisk until smooth.
2. Step 2
   Place chickpeas in a bowl. Mash until almost smooth. Stir chickpeas, chicken, coriander and lemon rind into batter.
3. Step 3
   Heat 1 tablespoon oil in a frying pan over medium heat. Using 1/4 cup mixture per fritter, cook 4 fritters for 3 minutes each side or until golden and cooked through. Repeat to make 12 fritters. Serve.

Beef & potato curry puffs

These puffs are a delight, from the golden pastry case to the spiced meat interior.

0:20 To Prep

0:30 To Cook

8 INGREDIENTS

EASY DIFFICULTY

24 MAKES

0 AVG RATING (0 Members)

Australian Good Taste

Australian Good Taste - January 2012 , Page 75
Recipe by Michelle Noerianto

Photography by Jeremy Simons

• Ingredients
• Nutrition
• Specials

• 2 tablespoons vegetable oil
• 1 small brown onion, finely chopped
• 1 garlic clove, crushed
• 1 tablespoon korma curry paste
• 100g beef mince
• 1 small Red Delight potato, peeled, finely chopped
• 3 sheets (25 x 25cm) frozen puff pastry, just thawed
• Vegetable oil, to deep-fry

• Method
• Notes

1. Step 1
   Heat the oil in a wok over medium-high heat until just smoking. Stir-fry the onion and garlic for 3 minutes or until soft. Add curry paste. Stir-fry for 1 minute or until aromatic. Add beef and potato. Stir-fry for 8 minutes or until mince is browned and potato is just tender. Set aside for 30 minutes to cool.
2. Step 2
   Use a 7cm-diameter round pastry cutter to cut 8 discs from each pastry sheet. Spoon 1 heaped teaspoon of mince mixture in the centre of each disc. Brush edges with water. Fold in half and pinch edges together to seal.
3. Step 3
   Add oil to a saucepan to reach a depth of 10cm. Heat to 190ºC over medium-high heat (when the oil is ready, a cube of bread will turn golden in 10 seconds). Deep-fry 6 curry puffs for 3-4 minutes or until golden. Transfer to a tray lined with paper towel. Repeat, in 3 more batches, with the remaining curry puffs, reheating the oil between batches.