1 c butter soften
1 c sugar
3 cups flour
1 tsp baking powder
1 tsp vanilla
Whip butter for a minute or two and then add sugar- cream together until smooth. Add vanilla and egg and mix. Add salt and baking powder and flour. Divide dough and form into a disc or logs and chill until firm. Either slice off rounds to bake circular cookies or roll out and use cookie cutters. Bake at 350 for about 8-10 minutes.
- 1 cup butter, softened
- 1/2 c brown sugar
- 1/2 c white sugar
- 1/2 cup molasses
- 1 large egg, room temperature
- 3 1/4 cups all-purpose flour
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- 1 teaspoon all spice
- 1 teaspoons ground cloves
- 1 teaspoon baking soda
- In a large bowl, cream butter and sugar until light and fluffy. Beat in molasses and egg. In another bowl, whisk flour, ginger, cinnamon, all spice, cloves and baking soda. Combine together. Divide into two or more portions. Roll into a disc or log. Refrigerate 1 hour or until firm enough to roll.
- Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. If you rolled it into a log, slice off individual portions. Cut with a floured 3-1/2-in. gingerbread man cookie cutter. Place 1 in. apart on greased baking sheets. Bake 8-10 minutes or until edges are firm. Cool on pans 2 minutes. Remove to wire racks to cool completely.
Alfajores (Dulce de Leche Sandwich Cookies)
- teaspoon grated lemon zest , optional
- cup shredded coconut , for rolling
- In a medium bowl, sift together flour, cornstarch, baking powder, and baking soda. Set aside.
- In a mixer bowl fitted with the paddle attachment, beat butter, sugar, and lemon zest on medium speed until light and fluffy, about 3 minutes. Beat in egg yolks and vanilla extract just until combined. Reduce speed to low. Add the flour mixture and beat just until combined. Do not overmix or the cookies will turn out tough.
- Form the dough into a ball, then flatten slightly to form a disc. Wrap with plastic wrap and refrigerate for 1 hour, until firm enough to roll.
- If you don’t want to use the dough right away, you can refrigerate it for up to 3 days or freeze it for up to a month, then thaw it overnight in the fridge.
- Take the dough out of the fridge and let it sit on the counter for a few minutes to soften slightly for easy rolling. On a lightly floured surface (or between 2 pieces of parchment paper), roll the dough to 1/4-inch thickness. Cut out into rounds using a round(ish) cookie cutter, and place the cookies on baking sheets lined with parchment paper.
- If at any point the dough becomes too warm, place it back into the fridge for a few minutes. Re-roll the remaining scraps and repeat. Place sheets with cookies in the freezer or fridge for at least 15 minutes, until firm, so that they will be less prone to spreading.
- Preheat oven to 350F. Bake for 7-10 minutes, or until cookies appear golden brown at the edges. Allow cookies to cool in the pan for 10 minutes, then gently transfer to a wire rack to cool completely.
- Spread the bottom half of the cookies with dulce de leche (about a teaspoon). Sandwich together with remaining cookies, pressing slightly so that the caramel oozes out the sides. Roll the sides in shredded coconut.
- Store cookies at room temperature in an airtight container for up to a week or freeze for up to 2 months. To thaw, leave on the counter, still covered, or overnight in the fridge.
Italian lemon knot cookies (tarallucci)
- 284g all-purpose flour
- 2 teaspoons baking powder
- pinch salt
- 2 eggs
- 100g sugar
- 1/3 cup vegetable oil
- 2 T milk
- 1/2 teaspoon vanilla extract
- zest of 1 lemon
- juice of 1 lemon
Instructions- oven 350
In a medium mixing bowl, sift together flour, baking powder and salt. Set aside.
In a large mixing bowl or the bowl of an electric mixer fitted with the whisk attachment, whisk the eggs until nice and frothy (about 3-4 minutes).
Add sugar. Continue to whisk until well combined and slightly thickened..
Add the oil, milk, extract, zest and juice of lemon. Combine well.
Slowly add the flour mixture until well combined, dough will be soft.
Line baking sheet with parchment paper
Scoop about 2 T of dough onto floured surface
Roll into a 4 inch strand about 1/2 inch in diameter.
Shape into a circle, with the ends overlapping.
Bake for 12-15 minutes or until bottoms are lightly browned.
Glaze with a lemon, almond or vanilla glaze.
Bulgarian Christmas Jam-Filled Cookie (Maslenki)
- 2 large eggs
- 75 g sugar
- 1 stick butter
- 1 teaspoon vanilla
- 240g (2 cups) all-purpose flour
- ½ teaspoon baking powder
- jam of choice
- Garnish: confectioner’s sugar
Preheat oven to 375 F.
- In a large bowl, beat the eggs and sugar until light and foamy, about 5 minutes.
- Melt butter and let cool slightly. When cooled to room temperature, add it slowly to the egg-sugar mixture with the vanilla, mixing constantly.
- Whisk together flour and baking powder; slowly add it to the egg mixture to create a firm dough.
- Roll out the dough to 1/8-inch thick on parchment-lined baking pans and cut with a round cutter.
- Cut out a hole in the center of half of the cookies and remove scraps.
- Bake about 8 minutes. Remove from oven an
- Sprinkle the cookies with holes with confectioner’s sugar. Spread cookies without holes with a jam of choice. Press together jam-filled cookie with holed-cookies to form a sandwich.