Vanillekipferl

Ingredients:Vanillekipferl
280 g flour
80 g sugar
200 g butter
100 g ground almonds or hazelnuts
• 6 TB spoons confectioners’ sugar
• 1 1/2 teaspoons vanilla sugar

Directions:
• In a large mixing bowl, combine flour and ground nuts.
• Cut in the butter until the size of small peas and mix in with your hands.
• Place the dough in the refrigerator for 1 hour.
• Preheat oven to 350 degrees F.
• Line a baking sheet with parchment paper.
• Divide the dough into several parts.
• Roll each section of dough into logs approximately 1/2 inch thick.
• Cut the logs into 1-inch pieces, and bend the pieces into a crescent shape (just like a croissant).
• Bake in the preheated oven until the edges are golden brown, 10 to 15 minutes.
• Let cool slightly.
• Combine 6 tablespoons confectioners’ sugar and 1 1/2 teaspoons vanilla sugar and toss to mix.
• While still warm, carefully remove Vanillekipferl from the baking sheet and dip them in sugar to coat.

Coconut Cookies

Ingredients:coconut cookie
• 50 g flour
• 1/2 stick butter (55 g),  softened
50 g sugar
60 g sweetened flaked coconut
• 1 egg
• 1/2 teaspoon baking powder

Directions:
• Combine all ingredients except coconut in a bowl.
• Beat at low speed, scraping bowl often, until well mixed.
• Stir in coconut.
• Refrigerate for 30 minutes.
• Heat oven to 350°F.
Roll the dough into walnut sized balls.
• Place 2 inches apart onto ungreased cookie sheets.
• Bake 10-14 minutes or until edges are lightly browned.
• Cool 1 minute on cookie sheet; remove to cooling rack.

Italian Double Chocolate and Espresso Cookies

Ingredients:Italian Double Chocolate and Espresso Cookies
• 6 ounces semi-sweet chocolate, chopped into 1/2-inch pieces
• 2 tablespoons unsalted butter, at room temperature
• 1/3 cup dark chocolate chips
• 1 cup flour
• 1 tablespoon unsweetened cocoa powder
• 1 tablespoon instant espresso powder
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup sugar
• 2 eggs, at room temperature
• 2 tablespoons water
• 1 teaspoon pure vanilla extract
• 1 cup semi-sweet chocolate chips

Directions:
• Place an oven rack in the center of the oven.
• Preheat the oven to 300 degrees F.
• Line 2 baking sheets with parchment paper.
• Set aside.
• In a small bowl, combine the chocolate and butter.
• Place the bowl over a pan of barely simmering water and stir occasionally until the chocolate has melted and the mixture is smooth.
•In a medium bowl, whisk together the instant espresso powder, flour, cocoa powder, baking powder, and salt.
• In another medium bowl, whisk together the sugar, eggs, water, and vanilla extract.
• Gradually add the dry ingredients and stir until thick and smooth.
• Fold in the melted chocolate. Stir in the chocolate chips.
• Using a cookie or ice cream scoop, scoop level 1/4 cupfuls of the batter onto the prepared baking sheets.
• Bake until slightly puffed and the tops begin to crack, 18 to 20 minutes.
• Allow the cookies to cool completely on the baking sheets and serve.

Italian Lemon Ricotta Cookies with Lemon Glaze

Ingredients:Italian Lemon Ricotta Cookies with Lemon Glaze
Cookies:
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 stick unsalted butter, softened
• 2 cups sugar
2 eggs
• 1 (15-ounce) container whole milk ricotta cheese
• 3 tablespoons lemon juice
•1/2 teaspoon lemon zest
Glaze:
• 1 1/2 cups powdered sugar
• 3 tablespoons lemon juice (1 lemon)
• 1/2 teaspoon lemon zest

Directions:
• Preheat the oven to 375 degrees F.
Cookies:
• In a medium bowl combine the flour, baking powder, and salt.
• Set aside.
• In the large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes.
• Add the eggs, 1 at a time, beating until incorporated.
• Add the ricotta cheese, lemon juice, and lemon zest.
• Beat to combine.
• Stir in the dry ingredients.
• Line 2 baking sheets with parchment paper.
• Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets.
• Bake for 15 minutes, until slightly golden at the edges.
• Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.
Glaze:
• Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth.
• Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread.
• Let the glaze harden for about 1 hour.

Shortbread Cookie

Ingredients:shortbread cookie
• 3/4 pound unsalted butter, at room temperature
• 1 cup sugar, plus extra for sprinkling
• 1 teaspoon pure vanilla extract
• 3 1/2 cups all-purpose flour
• 1/4 teaspoon salt

Directions:
• Preheat the oven to 350 degrees F.
• In the bowl of an electric mixer fitted with a paddle attachment, mix together the butter and 1 cup of sugar until they are just combined.
• Add the vanilla.
• In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture.
• Mix on low speed until the dough starts to come together.
• Dump onto a surface dusted with flour and shape into a flat disk.
• Wrap in plastic and chill for 30 minutes.
• Roll the dough 1/2-inch thick and cut in 3 by 1-inch rectangles.
• Place the cookies on an ungreased baking sheet and sprinkle with sugar.
• Bake for  10 to 15 minutes, until the edges begin to brown.

 

Russian Oatmeal Cookie

Ingredients:Russian Oatmeal Cookie
• 6.5 TB spoons butter, softened
• 3 TB spoons raisins, chopped
• 1/2 cup oat flour
• 1 1/3 cup all purpose flour
• 1 cup sugar
• 1/4 cup warm water
• 1/2 teaspoon vanilla
• 1/4 teaspoon cinnamon
• 1/3 teaspoon baking soda
• 1/3 teaspoon salt

Directions:
• Preheat oven to 400 degrees F.
• Butter a cookie sheet.
• Mix together butter, sugar, vanilla, cinnamon and raisins.
• Add oat flour, warm water and salt. Mix well.
• Add all purpose flour and baking soda. Mix well.
• Flour a work space and roll the dough, 1/5 of an inch.
• Cut the dough with  you favorite cookie cutters.
• Place the cookies on the prepared cookie sheet.
• Bake for 12 to 15 minutes.
• Let them sit and cool.
• Serve.

Раскатайте в пласт толщиной 5мм и вырежьте печенья круглой выемкой 55-60мм. Их надо будет разложить на противне на расстоянии 1 см друг от друга.

Ricotta Cheese Cookies

IngredientsRicotta cheese cookies
• 1 cup sugar
• 1/2 cup (4 oz) butter, softened
7.5 oz of ricotta cheese
• 1 teaspoons vanilla extract
• 1 large egg
• 2 cups all-purpose flour
• 1 tablespoons baking powder
• 1/2 teaspoon salt

Directions:
•  Preheat oven to 350 degrees F.
• In large bowl beat sugar and butter until blended.
• After the ingredients are blended – beat until light and fluffy, about 5 minutes.
• Add ricotta, vanilla, and egg until well combined at a medium speed.
• Add flour, baking powder, and salt. Beat until dough forms.
• Drop dough by level tablespoons, about 2 inches apart, onto ungreased large cookie sheet.
• Bake about 15 minutes or until cookies are very lightly golden.

Hamantaschen

What you need:Гоменташи
Dough:

• Grated zest of 1 orange
• 1 cup powdered sugar
• 2 1/4 cups all-purpose flour
• 1/4 teaspoon table salt
• 2 large egg yolks
8 ounces (2 sticks) unsalted butter at room temperature, in small pieces
Poppy Seed Filling:
• 1 cup milk
• 1/2 cup sugar
• Grated zest of 1/2 orange
• 1 cup poppy seeds
• 1/3 cup raisins
• Juice of 1/2 lemon
• 1/2 tablespoon brandy
• 1/2 tablespoon orange liqueur
• 1/2 tablespoon butter
• 1/2 tablespoon vanilla extract
Glaze:
1 large egg, beaten

What you do:
• Place the orange zest, powdered sugar, flour and salt in the bowl of a food processor and pulse to blend.
•  Add the butter and egg yolks and process until the mixture forms a ball.
• Scrape onto a sheet of plastic and wrap it tightly.
• Chill the dough for an hour or overnight.
• Grind poppy seeds in a coffee grinder.
• Heat milk, sugar, orange zest, ground poppy seeds and raisins in a small saucepan over medium heat.
•  On a low simmer, cook until the seeds absorb the milk, thickening the mixture, about 15 minutes.
• Add the lemon juice, brandy, orange liqueur and butter and cook for 2 minutes more.
• Add the vanilla and stir to combine.
• Remove from heat to let cool completely.
• Line two baking sheets with parchment paper.
• Roll out the dough to just under 1/4-inch thickness  and use a cookie cutter or glass to cut 2 1/4-inch circles.
• Put a heaping half-teaspoon of the filling in the center of each and press up the sides to form triangles.
• Arrange on prepared trays (transfer cookies with a spatula, as they are fragile before they are baked) and brush the tops with beaten egg for glaze.
• Return tray to the fridge for 20 to 30 minutes.
•  Meanwhile, preheat your oven to 350°F.
• Until cookies are golden, about 15 to 20 minutes. If trays are on different racks, switch them after about 5 minutes.

Sand Tarts

What you need:Sand Tart
• 2 cups all-purpose flour
• 1 3/4 cups sugar
• 3/4 teaspoon salt
• 16 tablespoons (2 sticks) unsalted butter, softened
• 1 large egg plus 1 egg yolk
• 1 1/2 teaspoons ground cinnamon
• 1/4 cup sliced almonds or pine nuts

What you do:
• Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees F.
• Line the baking sheets with parchment paper.
• Process flour, 1 1/2 cups sugar, and salt in food processor until combined.
• Add butter, 1 tablespoon at a time, and pulse until just incorporated.
• Add egg and yolk and pulse until soft dough forms.
• Wrap dough in plastic wrap and flatten into 1-inch-thick disk.
• Transfer to freezer until firm, about 15 minutes.
• Combine cinnamon and remaining sugar in small bowl.
• Break disk of chilled dough into two pieces and return one piece to freezer.
• Working with floured hands, take 1 1/2 tablespoons chilled dough and roll into 1 1/2-inch ball, and then roll in cinnamon- sugar mixture to coat.
• Place balls 3 inches apart on prepared baking sheets.
• Press balls into 2 1/2-inch disks with greased measuring cup, sprinkle with cinnamon sugar, and garnish with almonds or pine nuts.
• Bake cookies until edges are lightly browned, 10 to 12 minutes, switching and rotating sheets halfway through baking.
• Let cool 5 minutes on sheets, then transfer to wire rack and cool completely.
• Repeat rolling, shaping, and garnishing process with remaining dough and bake as directed.
• Serve.

Tip: Cookies can be stored in air-tight container at room temperature for 3 days.

Piparkook

PiparkookWhat you need:
200 g of sugar
• 7 tablespoons butter, melted
• 1/2 teaspoon baking  soda
• 100 ml of water
• 1 3/4 cup flour 
•  1 tsp cinnamon
• 1 tsp ground cardamom
• 1/2 tsp ground cloves
• 1/4 tsp ground black pepper
• 1/2 tsp dry ginger
•  1/4 tsp nutmeg

What you do:
•Place sugar into dry pot over medium heat.
• While it is melting bring water to boil.
•  Once the sugar begins to melt, stir it.
• When the sugar has melted add water. Be very careful. 
•  Continue stirring until all the sugar dissolves.
• Remove from heat, add soda and  spices, stir well.
• Add butter, stir well.
• Add flour.
• Knead the dough until  smooth and shiny.
• Place in a fridge for 1 hour.
• Preheat oven to 300 degrees F.
• Roll the dough  about 1/5 inch, cut out cookies, put on a baking sheet.
• Bake in preheated  oven for 5-10 minutes.