Mild crisp cookie recipe (second try)
9 years ago
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9 years agolast modified: 9 years ago- 9 years ago
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LOOKING for: Amazing Cookie recipe...fancy cookies
Comments (29)These are excellent and quite pretty on a plate. Alexa *********************************************************** Holly Berry Cookies Servings: 12 Ingredients: 2 cups all-purpose flour 1 cup white sugar 1 teaspoon ground cinnamon 3/4 teaspoon baking powder 1/4 teaspoon salt 1/2 cup butter, chilled 1 egg 1/4 cup milk 2/3 cup seedless raspberry jam 2 cups confectioners' sugar 2 tablespoons milk 1/2 teaspoon vanilla extract 1/4 cup cinnamon red hot candies 4 drops green food coloring Directions: 1. In a large bowl combine the flour, white sugar, ground cinnamon, baking powder and salt. Cut in the butter until the mixture resembles coarse crumbs. In a small bowl beat the egg and 1/4 cup of milk. Add this to the crumb mixture until the dough is moistened. Cover and refrigerate for at least 1 hour. 2. Preheat oven to 375 degrees F (190 degrees C). 3. On a lightly floured surface roll out the dough to 1/8 inch thick. Cut with a 2 inch round cookie cutter. Place on ungreased baking sheets. 4. Bake at 375 degrees F (190 degrees C) for 8 to 10 minutes or until edges are lightly browned. Cool on wire racks. Once cool spread jam on half of the cookies then top each with another cookie. 5. To Make Glaze: Combine the confectioners' sugar, 2 tablespoons milk and vanilla until smooth. Spread glaze over the cookie and decorate with red cinnamon candy before the glaze is set. Let dry. Using a small new paintbrush and green food coloring, paint holly leaves on cookies....See Morerecipe: rl why leavening in cookie recipes?
Comments (6)I'm not rl, but I'll take a stab at the alchemy of cookies. It all depends on the ingredients and the type of cookie you are trying to make. Both baking soda and baking powder react chemically to make millions of tiny bubbles of carbon dioxide. Baking powder reacts twice, once when you add the liquid ingredients, and again in the oven from the heat. Both help to lighten the cookie texture. Combined with other ingredients that create a honeycomb-like texture, will give you a cake-like or soft cookie. If you use cake-making type mixing (cream the fat, etc.) it will help contribute to a more cake-like cookie. If you are going to make large batches of dough and/or store dough in the refrigerator or freezer, choose recipes that contain baking powder so that you get that second reaction from the leavening in the oven. Soda just doesn't have the endurance. Baking powder gives you light-colored and puffier cookies. Soda is an alkali and it reacts with an acid ingredient (such as citrus juice, vinegar, apples, berries, honey, yogurt, sour cream, buttermilk, bananas, carrots, pumpkin, molasses, cocoa/chocolate, etc.). Without the acid ingredient, soda can't leaven properly. Without the acid ingredient, carbon dioxide is still produced, just not as much. The unneutralized soda will give the baked good a "soapy" taste. It can also turn the pigment in flour kinda' yellow, as well as the colors of molasses and chocolate. Baking soda makes a cookie spread and brown more. Cream of tartar (an acid) is another leavening agent used in cookies, often coupled with baking soda. You can make homemade baking powder by mixing one part baking soda with two parts cream of tartar. If using this you must mix quickly and get the item/s in the oven quickly or you will be left with hocky pucks. This leavening works very quickly. Other leavening agents include steam (from liquid ingredients) and separated and beaten eggs also leaven different types of cookies. So you don't always require a chemical leavener for cookies. -Grainlady...See MoreRECIPE: Looking: for cookie recipes to prepare now
Comments (10)I have quite a few refrigerator cookie recipes that I found for last Xmas when I needed so many at various times throughout the season. Black-and-White Cookies Makes about 5 dozen cookies. These cookies are known as icebox, or refrigerator, cookies. This type of cookie is made by forming dough into a log or rectangular block and chilling it thoroughly. You can also use different types of dough togethervanilla and chocolate, peanut butter and chocolateÂto make patterned cookies. Cookies are then sliced off the log or block and baked. When slicing the dough, give the log or block a quarter turn after every half dozen or so slices to keep the cookies perfectly square or round. 2 cups all-purpose flour 1?2 cup sugar Pinch of salt 16 Tbs. (2 sticks) cold unsalted butter, cut  into small pieces 1 whole egg plus 1 egg yolk 1?2 tsp. vanilla extract 3 Tbs. unsweetened Dutch process  cocoa powder In a food processor, combine the flour, sugar and salt. Add the butter pieces in 2 additions, pulsing after each addition, until the mixture resembles coarse crumbs. Add the egg yolk and vanilla and pulse until the dough holds together. Divide the dough in half. Transfer one-half to a lightly floured work surface and knead in the cocoa until incorporated. Lightly dust the work surface and a rolling pin with flour. Roll out each dough half into a 3-by-9-inch rectangle, 1?2 to 3?4 inch thick; trim the edges to even out. Place each rectangle on a large baking sheet and cover with plastic wrap. Refrigerate until well chilled, about 30 minutes. Meanwhile, in a small bowl, beat the whole egg until blended. Set aside. Remove the dough from the refrigerator. Using a sharp knife, cut each rectangle into 4 strips about 3?4 inch wide (you should have 4 strips of each color). Arrange 2 chocolate strips and 2 plain strips in a checkerboard pattern, brushing the beaten egg between the strips and gently pressing them together. Repeat with the remaining dough. Wrap in plastic wrap and use a knife to square off the edges of each block. Refrigerate until well chilled, about 30 minutes. Preheat an oven to 350°F. Lightly grease 2 baking sheets or line them with parchment paper. Remove the blocks from the refrigerator, unwrap and cut each crosswise into slices 1?4 inch thick. Place them 1 1?2 inches apart on the prepared baking sheets. Bake until the cookies feel firm when lightly pressed, about 15 minutes. Let the cookies sit on the baking sheets for 2 minutes, then use a spatula to transfer them to wire racks to cool completely. Holiday Ginger Cookies 1 1/4 c. sugar 1 c. butter softened 1 egg 3 T. molasses 1 t. vanilla 3 c. flour 2 t. cinnamon 1 t. ginger 1/2 t. baking soda 1/4 t. salt Frosting 3 c. powdered sugar 1/3 c. butter softened 1 t. vanilla 1 to 2 T. milk Combine first five cookie ingredients in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add all remaining cookie ingredients. Beat until well mixed. Divide dough in half; wrap in plastic food wrap. Refrigerate until firm (1 to 2 hours). Roll dough to 1/8 inch thickness and cut out cookies. (I do not like to roll and cut cookies, so I just rolled them in nice loaves and sliced 1/8 inch cookies. Also do not use the frosting.) Bake 6-9 minutes at 375 degree oven. Quick to make and a mild ginger taste. Land O Lakes Soft Baking Butter box. White Chocolate Raspberry Slices Cynthia Monroe, Manchester, CA Cynthia Monroe won a blue ribbon at the Mendocino County fair for these pretty, easy-to-make cookies. PREP AND COOK TIME: About 45 minutes, plus about 1 hour to cool MAKES: 3 dozen cookies About 1/2 cup (1/4 lb.) butter or margarine, at room temperature 1/4 cup sugar 1 teaspoon vanilla About 1 1/4 cups all-purpose flour 1/4 cup raspberry jam 2 ounces white chocolate, chopped 1. In a large bowl, with a mixer on medium speed, beat 1/2 cup butter, sugar, and vanilla until smooth. Stir in 1 1/4 cups flour, then beat until dough comes together. 2. Divide dough into thirds. On a floured surface, with the palms of your hands, roll each portion into a 9-inch-long rope about 1 inch thick. Place ropes 3 inches apart on a buttered 12- by 15-inch baking sheet. Press your finger into dough to make 1/2-inch-wide indentations at 1-inch intervals along each rope. Spoon 1/4 teaspoon jam into each indentation. 3. Bake ropes in a 350° regular or convection oven until edges are lightly browned, 12 to 15 minutes. Let cool on baking sheet. 4. Place white chocolate in a plastic sandwich bag, pushing to one corner; secure bag just above chocolate with a twist-tie or knot. Immerse corner of bag in a cup of hot water until chocolate is melted. Dry bag, then, with scissors, cut off the tip of the corner. Squeeze bag to drizzle white chocolate decoratively across ropes. Chill until chocolate is firm to touch, about 1 hour, then cut each rope diagonally into 12 slices. SANTA'S WHISKERS This slice and bake cookie filled with cherries and pecans is rolled in coconut. The cookie's name has been passed through generations of bakers. Preparation 40 min.  Chilling 1 hrs.  Baking 12 min.  Ingredients: *  1 cup LAND O LAKES® Butter, softened* *  1/2 cup sugar *  1/2 cup powdered sugar *  1 egg *  1 teaspoon vanilla *  2 1/4 cups all-purpose flour *  1 1/2 cups red and/or green candied cherries, halved *  1 tablespoon all-purpose flour *  1 cup coarsely chopped pecans *  3 cups sweetened flaked coconut Instructions: Combine butter, sugar, powdered sugar, egg and vanilla in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add 2 1/4 cups flour. Continue beating until well mixed. Combine cherries and 1 tablespoon flour in small bowl; toss to coat. Stir in cherry mixture and pecans by hand; mix well. Shape dough into 3 (10x1 1/2-inch) rolls on plastic food wrap. Roll each in 1 cup coconut. Wrap tightly. Refrigerate until firm (1 hour). Heat oven to 350°F. Cut rolls into 1/4-inch slices with sharp knife. Place 1 inch apart onto ungreased cookie sheets. Bake for 12 to 14 minutes or until edges are very lightly browned. *Substitute LAND O LAKES® Soft Baking Butter with Canola Oil right from the refrigerator. Yield:  10 dozen cookies SLICE & BAKE SHORTBREAD COOKIES Form the refrigerated cookie dough roll into a variety of geometric shapes: circles, squares or triangles. Preparation 40 min.  Chilling 2 hrs.  Baking 7 min.  Ingredients: *  1 cup LAND O LAKES? Butter, softened* *  1/2 cup firmly packed brown sugar *  1 teaspoon vanilla *  2 1/4 cups all-purpose flour *  1/2 cup sugar *  1 teaspoon ground cinnamon Instructions: Combine butter, brown sugar and vanilla in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour. Beat, scraping bowl often, until mixture leaves side of bowl and forms a smooth, soft dough. Divide dough in half. Shape each half into a 6x2-inch round log. Wrap each log in plastic food wrap; refrigerate at least 2 hours. Heat oven to 375°F. Cut logs into 1/4-inch slices with sharp knife. Place 1 inch apart onto ungreased cookie sheets. Bake for 7 to 9 minutes or until lightly browned on edges. Let stand 5 minutes before removing from cookie sheets. Combine sugar and cinnamon in small bowl. Roll warm cookies in cinnamon-sugar mixture. VARIATION: Marbled Slice & Bake Shortbread Cookies: Melt 2 (1-ounce) squares semi-sweet baking chocolate** in 1-quart saucepan over low heat; cool 5 minutes. Prepare dough as directed above. Remove half of dough from bowl; set aside. To remaining dough in bowl, add cooled melted chocolate. Beat at low speed just until mixed. Divide white and chocolate doughs into 2 pieces each. Shape each piece into a 6-inch log. Press and mold together 1 white and 1 chocolate log to create marbled effect. Shape marbled dough into 6-inch log. Repeat with remaining 2 pieces of dough. Wrap each log in plastic food wrap; refrigerate until firm (at least 2 hours). Slice and bake as directed above. Roll warm cookies in 1/2 cup sugar. *Substitute LAND O LAKES® Soft Baking Butter with Canola Oil right from the refrigerator. **Substitute 1/3 cup real semi-sweet chocolate chips, melted and cooled. Yield:  3 1/2 dozen cookies Vanilla Nut Ice Box Cookies 1/2 c. shortening 1/4 c. Br sugar (firmly packed) 1 c. sugar 1 egg 1 1/2 t. b. powder 2 c. flour 1/8 t. salt 1 c. chopped nuts 1 1/2 t. vanilla Cream sugar, shortening, eggs. Add rest of ingredients and mix well. Pour out on board and roll to shape of log and chill. Slice. Bake 425 degrees for approx. 10 minutes. Makes 3 1/2 doz. If wrapped in waxed paper, dough will keep several days. WALNUT BUTTER COOKIES The dough for these simple cookies can be done ahead and refrigerated for up to two days before being sliced and baked. 2 cups all purpose flour 1/2 teaspoon salt 1 cup (2 sticks) unsalted butter, room temperature 1/2 cup (packed) golden brown sugar 1 large egg 3/4 cup walnuts, toasted, chopped Powdered sugar Sift flour and salt into medium bowl. Using electric mixer, beat butter and brown sugar in large bowl until light. Beat in egg. Add flour mixture and beat until well blended. Stir in walnuts. Turn dough out onto lightly floured surface. Divide dough in half. Roll each half into 8-inch-long, 1 1/2-inch-wide log. Wrap each log in waxed paper and freeze until firm, about 30 minutes, or refrigerate up to 2 days. Preheat oven to 350°F. Cut dough logs crosswise into 1/3-inch-thick rounds. Place rounds 1 inch apart on 2 ungreased baking sheets. Bake until cookies are light golden around edges, about 15 minutes. Transfer to racks and cool 10 minutes. Place powdered sugar in shallow dish. Turn cookies in powdered sugar to coat completely. Cool on racks. (Can be prepared 3 days ahead. Store in airtight container.) Makes about 4 dozen.  Bon Appétit November 1998 Rugelah Dough 8 oz. small curd cottage cheese 8 oz. softened sweet (unsalted) butter 2 cups flour Mix butter and cottage cheese. Add flour. Mix like for pastry using cutter or forks. Form into 6-7" flat square. Refrigerate overnight or at least several hours. Cut chilled dough square into 3 equal sections. (Re-refrig. other 2 sections.) Roll out the section between an 18 inch length of wax paper folded in half lengthwise. Rolling the dough the length only brings the dough to about 4" wide by about 14" long and 1/8th inch thick. (Keep chilled, handles easier.) Filling 8 oz. seedless raspberry jam 8 oz. raisins 8 oz. walnuts Chop raisins and walnuts together in food processor (or grind together in meat grinder.) Spread each rolled-out dough with 2 heaping tsps. of the jam. Spread 1/3rd of the nut/raisin mixture evenly over dough. Using the wax paper to help, roll-up dough jellyroll style - about a 1 1/2 roll - @. page 1 of 2 page 2 of 2 Topping 1 tsp. cinnamon 3 Tblsp. sugar Mix together and sprinkle generously over top of each log. Roll the log up in the self-same wax paper and refrigerate for at least one hour. Baking Preheat oven to 375º F. Remove one log from frig.; unroll and cut log into one inch pieces; place on parchment covered cookie sheet so turned-under part is down and "roll" is standing upright - @ . Bake for 25 minutes. Remove from oven and cool completely . Repeat for other 2 logs. Makes about 45 cookies from 3 logs. Hope these help...See MoreSecond Try: How long can Sugar Cookie Dough set out?
Comments (18)Leavening/soda makes dough rise. Proving/proofing shows that the yeast is alive (not an issue with dry granulated yeast, but absolutely necessary for cake yeast and starters). Rising is what the dough does. Commercial bakers nowadays proof yeast in the dough while it rises because the yeast is so reliably alive that they skip the step where you feed the yeast and make sure it bubbles up before wasting a batch of flour on it, which is the original meaning of proofing your yeast. They just look at the risen shaped loaves to see the proof. This has become so prevalent that bakers are using the word proof and rise interchangeably. You raise your hand and your crops, and rear your children. :)...See More
9 years ago- 9 years ago
9 years ago- 9 years ago
9 years ago- 9 years ago
You might like Sand Tarts.
Thin cookie. Used a lot a Christmas, cut out in shapes, but a local favorite, lots of Germans here, so bakeries make them all year and just uses seasonal shapes.
As usual, there is quite a variation in the recipes, but they all seem to make a good cookie! Some use 4 cups of flour and must make 200 cookies!
This recipe seems to use a reasonable amount of ingredients. And they can be cut into circles, or squares or whatever and decorated with sugar, or whatever. It's not as complicated as it seems.
You can Google Sand Tarts or Pennsylvania Dutch Sand Tarts or German Sand Tarts and find a recipe that works for you
We usually use colored sugar sprinkles. Rarely nuts.
Sand Tarts: makes 70 to 85 cookies
- 1/2 cup/ 4 oz farm fresh unsalted butter, at room temperature
- 1 cup super fine sugar
- 1/2 teaspoon pure vanilla extract
- 1 large organic egg, well beaten
- 1 3/4 cups/8 ½ oz pastry flour, twice sifted
- 1 teaspoon baking powder
- 1 good pinch fine sea salt
For topping:
- 2 egg whites well beaten
- 1/2 cup coarsely broken nuts; walnuts, pecans, or almonds
- 1 tablespoon super fine sugar
- 1 tablespoon fresh ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
Combine the sugar, cinnamon, and nutmeg and set aside for dusting the cookies before baking.
Cream the butter and sugar together by hand in a large mixing bowl until fluffy. Add the vanilla and the beaten egg and whip everything together until well combined.
In a separate bowl twice sift the flour, baking powder, and salt together.
Begin adding quarter cups of the sifted ingredients to the butter mixture and mix in by hand until combined. As you add the sifted ingredients the dough will begin to come together and once all added the dough should easily pull away from the sides of the mixing bowl and bind together. At this point use your hands to form the dough into a ball.
Remove the dough from the bowl and place on a work surface. Divide the dough into three equal pieces and place on large squares of plastic film. Flatten the dough into discs about 1/4 inch in thickness. Wrap the film around the dough tightly and place the dough in the fridge and chill for at least twelve hours or overnight!
Remove a round of the dough from the fridge and roll out on a very lightly flour dusted pastry cloth or silicone pasty mat. Work as quickly as you can and roll the dough as thinly as possible. When you begin to see through the dough you are nearly there.
Unless you are working in a very cool kitchen I would suggest re-refrigerating the rolled out dough on the mat until it is firm for cutting out the cookies.
Continue rolling out the remaining dough and chilling before you begin cutting out cookies.
Preheat the oven to 325F/165C Place an oven thermometer in the oven. Have several baking sheets ready and lined with parchment or Silpat mat.
Remove a mat of chilled rolled out dough from the refrigerator and begin cutting out the cookies with as little waste as possible between each cut cookie. Remove scraps of dough around the cookies and carefully lift the cut cookies onto a baking sheet. Reserve the scraps and set aside, combining all scraps for a final rolling out of dough, although the re-rolled dough will not be as fine, but worth doing as motivation for your busy helpers!
Brush the tops of the cookies with the egg whites and stick broken nuts in the center of each cookie followed by a dusting of cinnamon nutmeg sugar.
Check the oven temperature on the oven thermometer before baking! Temperature and timing are of the essence for these delicate cookies!
Pop the cookies in the oven and bake for 6-8 minutes. The cookies should only faintly begin to color when done. Remove from the oven and rest on the tray for a minute or two to allow the cookie to firm up a little bit before transferring the cookies to a cooling rack.
Once the cookies are completely cool you can transfer them to tins or other air tight containers. The cookies will remain fresh for several weeks kept in a cool place, without refrigeration!
- 9 years ago
- 9 years ago
- 9 years agolast modified: 9 years ago
9 years agolast modified: 9 years ago- 9 years agolast modified: 9 years ago
PRO9 years ago- 9 years ago
- 9 years agolast modified: 9 years ago
- 9 years ago
- 9 years agolast modified: 9 years ago
- 9 years ago
- 9 years ago
- 9 years agolast modified: 9 years ago
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Melissa Northern Italy zone 8Original Author