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