80+ Traditional Recipes for Deliciously Baked Cookies: A Compilation of Cookies from Different Cultures in The World

Table of contents :
Introduction
Chapter One - Amish Cookies
Amish Nut Balls Recipe
Apple Butter Biscuits Recipe
Applesauce Cookies Recipe
Brown Sugar Freezer Cookies Recipe
Caramel Chocolate Cookies Recipe
Chocolate Cookies Recipe
Chocolate Chip Cookies Recipe
Chocolate Crinkle Cookies Recipe
Cranberry Shortbread Cookies Recipe
Cream Cheese Snowballs Recipe
Date and Walnut Drops Recipe
Gingersnap Cookies Recipe
Grasshopper Cookies Recipe
Jam-Filled Butter Cookies Recipe
Lemon Pudding Cookies Recipe
Maple Cookies Recipe
Marshmallow-Peanut Crisps Recipe
Molasses Crinkles Recipe
Monster Cookies Recipe
Oatmeal Cookies Recipe
Oatmeal Coconut Cookies Recipe
Oatmeal Raisins Cookies Recipe
Peanut Butter Cookies Recipe
Peppermint Sugar Cookies Recipe
Pralines Recipe
Pumpkin Cookies Recipe
Sand Tarts Recipe
Shortbread Cookies Recipe
Snickerdoodles Recipe
Soft Molasses Cookies Recipe
White Chocolate Chip Cookies Recipe
White Chocolate Macadamia Nut Cookies Recipe
Chapter Two - French Cookies
Cinnamon Palmier Recipe
Gaulette Cookie Recipe
Honey Sesame Cookies Recipe
Chocolate Madeleines Recipe
Chocolate Spice Crisps Recipe
Almond Macarons Recipe
Meringue Recipe
Chocolate-Dipped Meringues
Chocolate Meringue Cookies Recipe
Vanilla Sables Recipe
Sable Cookies with Double Chocolate Recipe
Lemon Sables Recipe
Ginger Sables Recipe
Espresso Cream Sables Recipe
Raspberry Lava Stone Cookies Recipe
Speculaas Recipe
Ginger Cookies Recipe
Langues de Chat Recipe
Orange Cat's Tongue Cookie Recipe
Salted Butter Caramels Recipe
French Lace Cookies Recipe
Easy Pecan Pralines Recipe
Dark Chocolate Truffles Recipe
Chocolate Orange Biscotti Recipe
Chapter Three - Italian Cookies
Anginetti Cookies Recipe
Confectioners’ Frosting Recipe
Chocolate Clove Drops Recipe
Chocolate Clove Frosting Recipe
Christmas Fruit Drops Recipe
Florentines Recipe
Coconut Macaroons Recipe
Chocolate Butter Cookies Recipe
Pignoli Amaretti Recipe
Amaretti Di Cioccolata Recipe
Biscotti Di Regina or Queen’s Biscuits Recipe
Thumb Cookies Recipe
Mezza Luna Recipe
Fork Cookies Recipe
Almond Crescents Recipe
Noci Di Burro Recipe
Knot Cookies Recipe
Mocha Walnut Butter Cookies Recipe
Cinnamon Nutmeg Cookies Recipe
Chocolate Puffs Recipe
Cinnamon “S” Cookies Recipe
Ladyfingers Cookies Recipe
Diti Di Dolci (Sweet Fingers) Recipe
Date Nut Bars Recipe
Chocolate Sandwiches Recipe
Pesche Dolci (Peaches Cookies) Recipe
Chocolate Sesame Bars Recipe
Cinnamon Nut Bars Recipe
Conclusion
Afterthoughts
About the Author

Citation preview

80+ Traditional Recipes for Deliciously Baked Cookies A Compilation of Cookies from Different Cultures in The World

BY Brian White

Copyright 2021 Brian White

Copyright Page This book is under license, which means you are not allowed to copy, print, publish distribute or disseminate the content inside. The only person who can do these changes is the author. Also, this book is for informational purposes. The author made sure that everything in this book is accurate but you still need to take every step and decision with caution. In case you end up getting a copied and illegal version of this e-book please report it and delete the book and get the original version. In this way, you will support the author and he will be able to make more fantastic books like this one.

Gifts for My Readers My goal is to reach as many people as possible and to share my recipes with them. This is because I want everyone, both women and man to learn from my skills and recipes. This is why I decided to give everyone a gift, everyone who will subscribe. I know that you won’t be able to check on my latest work so with the subscription you will get informed whenever published a new book. The best part about this offer is that you will get discounts and get informed on time before a discount is about to finish so that you will still have time to get the books. Also, you might even get free e-books which you will definitely like. So, don’t wait any longer and write your email in the subscription box below.

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Table of Contents Introduction Chapter One - Amish Cookies Amish Nut Balls Recipe Apple Butter Biscuits Recipe Applesauce Cookies Recipe Brown Sugar Freezer Cookies Recipe Caramel Chocolate Cookies Recipe Chocolate Cookies Recipe Chocolate Chip Cookies Recipe Chocolate Crinkle Cookies Recipe Cranberry Shortbread Cookies Recipe Cream Cheese Snowballs Recipe Date and Walnut Drops Recipe Gingersnap Cookies Recipe Grasshopper Cookies Recipe Jam-Filled Butter Cookies Recipe Lemon Pudding Cookies Recipe Maple Cookies Recipe Marshmallow-Peanut Crisps Recipe Molasses Crinkles Recipe Monster Cookies Recipe Oatmeal Cookies Recipe Oatmeal Coconut Cookies Recipe

Oatmeal Raisins Cookies Recipe Peanut Butter Cookies Recipe Peppermint Sugar Cookies Recipe Pralines Recipe Pumpkin Cookies Recipe Sand Tarts Recipe Shortbread Cookies Recipe Snickerdoodles Recipe Soft Molasses Cookies Recipe White Chocolate Chip Cookies Recipe White Chocolate Macadamia Nut Cookies Recipe Chapter Two - French Cookies Cinnamon Palmier Recipe Gaulette Cookie Recipe Honey Sesame Cookies Recipe Chocolate Madeleines Recipe Chocolate Spice Crisps Recipe Almond Macarons Recipe Meringue Recipe Chocolate-Dipped Meringues Chocolate Meringue Cookies Recipe Vanilla Sables Recipe Sable Cookies with Double Chocolate Recipe Lemon Sables Recipe Ginger Sables Recipe

Espresso Cream Sables Recipe Raspberry Lava Stone Cookies Recipe Speculaas Recipe Ginger Cookies Recipe Langues de Chat Recipe Orange Cat's Tongue Cookie Recipe Salted Butter Caramels Recipe French Lace Cookies Recipe Easy Pecan Pralines Recipe Dark Chocolate Truffles Recipe Chocolate Orange Biscotti Recipe Chapter Three - Italian Cookies Anginetti Cookies Recipe Confectioners’ Frosting Recipe Chocolate Clove Drops Recipe Chocolate Clove Frosting Recipe Christmas Fruit Drops Recipe Florentines Recipe Coconut Macaroons Recipe Chocolate Butter Cookies Recipe Pignoli Amaretti Recipe Amaretti Di Cioccolata Recipe Biscotti Di Regina or Queen’s Biscuits Recipe Thumb Cookies Recipe Mezza Luna Recipe

Fork Cookies Recipe Almond Crescents Recipe Noci Di Burro Recipe Knot Cookies Recipe Mocha Walnut Butter Cookies Recipe Cinnamon Nutmeg Cookies Recipe Chocolate Puffs Recipe Cinnamon “S” Cookies Recipe Ladyfingers Cookies Recipe Diti Di Dolci (Sweet Fingers) Recipe Date Nut Bars Recipe Chocolate Sandwiches Recipe Pesche Dolci (Peaches Cookies) Recipe Chocolate Sesame Bars Recipe Cinnamon Nut Bars Recipe Conclusion Afterthoughts About the Author

Introduction

If you were to be given a random cookie to bake, what recipe would you use, or what recipe outline would you run to? This sudden and provocative question is at the core of the informative and sumptuous book, Traditional Recipes for Deliciously Baked Cake. This book emerged from a heart designed to help people discover various cookies and the best recipes to bake them. In this book, you will learn the ingredients that makeup hundreds of cookies and the measurement and precise timing to make the best out of them. If you feel baking cookies or learning more cookie recipes will enhance your baking skill on a family scale or as a businessperson, this is the book. The guide this book lays out is simple, direct, and very much practicable. This cookie recipes book will help you with the following: Enhance the nutritional value of your cookies: you will give specific instructions on how you want the cookie prepared for it to be done correctly. Improve the consistency of your cookies: because it is made the same way every time, your special chili recipe will always taste the same.

Assist you with managing cookies costs: the recipe yield must be accurate, and that portion size is specified. Each time a recipe is made, the result should be recorded. Something going wrong is not an option. You won't know if your nutritional analysis is correct if you don't yield your recipes. Someone could have put the wrong ingredient in by mistake. You may have too much on hand, and your records will reflect this. Hence, working incorrectly with recipes is a significant reason why staff does not trust the recipes and information. It causes erroneous management and can wreak havoc on your budget. Forecasting is always, by definition, incorrect, but we don't need to complicate things. Forecasting is central to good business management. Ordering and inventory management procedures will be simplified: you will order the appropriate amount of ingredients and have enough to complete your recipes. Set your par level as low as possible to avoid running out of ingredients. Essentially, par levels are determined by the number of cookies consumed over time, which is determined by recipes. Employee training will be enhanced: recipes can be used to teach staff about cooking processes if they are written in a consistent format, with steps in order and clear recipes, and they can make the recipes without having to learn "we do it differently." As they add ingredients to the recipe, cooks should cross them off the list. When employees work together, mistakes like accidentally putting something in a recipe twice are avoided. Cooks will be happier and more skilled as a result. So, grab a delicious cookie and unwind while you read through the recipes and tips. Your next cookie baking session will be sure to please everyone, whether it's for gift-giving, family snacks, or commercial purposes. On to the real deal!

Chapter One - Amish Cookies Is there anything more enticing than the aroma of freshly baked chocolate chip cookies as you walk into someone's home? Cookies are one of our favorite ways to express ourselves, whether as an after-school snack or as a late-night snack. With so many people living in rural areas, there were enough ingredients for a baked treat; grain to ground into flour came from the nearby fields; milk came from the cows; fresh eggs were collected every day from chickens, just steps from the farmhouse. But more individuals migrated from the farms and into the cities, cooking habits shifted. But women (and some men!) who enjoyed baking refused to go the way of modernity were holdouts. For all delicacies as cakes, pies, doughnuts, weekends were their best days. I hope these recipes are something you enjoy. There's a great deal to choose from. Some of the recipes are fast and simple to prepare, while more time and patience are needed for others. But they're all excellent delicacies. Make today something special for your family. Enjoy the moment when the eyes of your loved ones light up with joy when they see what you have made and supported from your heart with your hands. This chapter contains both traditional favorites and fancier treats for special occasions. If you don't want to bake the entire batch, keep the leftover dough in the freezer for hot, fresh-from-the-oven cookies whenever you want!

Amish Nut Balls Recipe

Amish nut balls are best towards Christmas. They are delicious and melt in your mouth. It's challenging to settle on just one. If you want more, you can always double the recipe. Time to prepare: 10 minutes Cooking time: 15 minutes Ingredients 2/3 cup of melted butter 1 cup of groundnuts 1 cup of all-purpose flour 1 teaspoon of vanilla extract 3 teaspoons sugar 1/4 teaspoon of salt 1/2 cup of granulated sugar Instructions: Preheat the oven to 375° Combine the butter, ground nuts, flour, sugar, vanilla, and salt in a large mixing bowl.

Blend everything with your fingers until everything is well combined. Form into large marble-sized balls and place them on a cookie sheet that has not been oiled. Bake for 10 minutes. While still warm, roll in powdered sugar.

Apple Butter Biscuits Recipe

Apple butter biscuits are flaky, fluffy, and flavorful, and it is a must-try! Ideal for cool seasons! Serve them with honey, or simply on their own for a delectable treat! Time to prepare: 10 minutes Cooking time: 15 minutes Ingredients 1/2 cup of sugar 1/2 oz. of unsalted butter 1 egg 1 cup of apple butter 1 teaspoon of vanilla extract 1/4 teaspoon of salt 2 cups of all-purpose flour 1 cup of chopped pecans Instructions: Preheat the oven to 350℉. Cream the butter and sugar together.

Combine the egg, apple butter, and vanilla extract in a mixing bowl. Mix in the flour and salt until well combined. Incorporate the pecans. Place 1-inch balls on ungreased cookie sheets. 12 to 15 minutes in a preheated oven Allow cooling on the cookie sheet for 5 minutes before transferring to a wire rack.

Applesauce Cookies Recipe

Applesauce cookies are full of fresh apple flavor and made with whole grains and less sugar. These cookies are a bit crispy at the sides when they come out of the oven, but they soften as they cool. Time to prepare: 15 minutes Cooking time: 12 minutes Ingredients 1/2 cup shortening 1 egg 1 cup of sugar 1 cup applesauce 1 teaspoon of baking soda 1¾ cups of all-purpose flour 1/2 teaspoon of salt 1 teaspoon of cinnamon 1/2 teaspoon of nutmeg 1/2 teaspoon of cloves 1 cup raisins 1 cup of bran flakes cereal

Instructions: Preheat the oven to 375℉. In a large bowl, mix together the shortening and sugar. Combine the egg and applesauce in a mixing bowl. In another bowl, sift together the baking soda, flour, nutmeg, cinnamon, salt, and cloves. Combine the dry and wet ingredients in a mixing bowl Gently fold in the raisins and bran flakes. Bake for 15–17 minutes, dropping by a spoon onto cookie sheets. Allow cooling for 5 minutes.

Brown Sugar Freezer Cookies Recipe

Brown sugar-freezer cookies can be made ahead of time. Before slicing and baking, freeze the cookie dough for up to two months. Time to prepare: 20 minutes Cooking time: 10 minutes Ingredients 1 cup of melted butter 1 cup of brown sugar 1 egg 2 teaspoons of vanilla extract 2 cups of flour 1 cup chopped pecans 2 teaspoons of baking powder 1/2 teaspoon of salt Instructions: In a large mixing bowl, add together the brown sugar and the butter. Combine the vanilla extract with the egg in a mixing bowl. Whip together the baking powder, flour, and salt in a separate bowl. Pour the flour mixture into the creamed mixture.

Fold in the pecans until evenly distributed. Wrap the dough in a wax paper after rolling it into a log with floured hands. Refrigerate for at least 1 hour and up to 24 hours before serving or freeze for up to 3 weeks before serving. Preheat the oven to 350° Cut the dough into 12-inch rounds after unwrapping it. Place the rounds on a baking sheet that has been greased and bake for 10 to 12 minutes, or until the edges are golden. Allow cooling on the cookie sheet for 5 minutes before transferring to a wire rack.

Caramel Chocolate Cookies Recipe

Caramel Chocolate Cookies are loaded with chocolate and caramel, making them a great combo and perfectly chewy. You'll love this simple take on your favorite cookie! Time to prepare: 10 minutes Cooking time: 10 minutes Ingredients 2 cups of all-purpose flour 1 cup of melted butter 1 cup of sugar 2 eggs 1 cup of brown sugar 1 teaspoon of vanilla extract 1 teaspoon of baking soda 3/4 cup of cocoa powder 4 dozens of caramel candies 1/2 teaspoon of salt Instructions: In a large mixing bowl, mix together the butter, sugar, and brown sugar.

Mix in vanilla extract and eggs. Set it aside. Whisk together salt, baking soda, flour, and cocoa powder in a separate bowl. In a mixing bowl, combine the dry and wet ingredients. Refrigerate it covered for 2 hours. Preheat the oven to 375° Wrap 1 tablespoon of dough around each caramel and roll into a ball. Bake for 8 minutes on greased cookie sheets, 2 inches apart. Allow cooling for 5 minutes.

Chocolate Cookies Recipe

Chocolate cookies have everything a cookie enthusiast could want. It's a cookie that's been rated highly by hundreds of happy home cooks, with a slightly crispy outside and chewy inside texture. Time to prepare: 10 minutes Cooking time: 15 minutes Ingredients 2 eggs 2 teaspoons of vanilla extract 2 cups of all-purpose flour 1 cup of sugar 1 cup of brown sugar 1 cup of melted butter 1 teaspoon baking soda 1 cup of cocoa powder 1/2 teaspoon of salt Instructions: Preheat the oven to 350°

Combine the brown sugar, butter, and sugar in a large mixing bowl. Beat in the eggs and vanilla extract with an electric mixer until fluffy. Set aside. In another mixing bowl, combine the cocoa powder, flour, salt, and baking soda. Combine the dry and wet ingredients until just combined. Drop onto ungreased cookie sheets with a rounded teaspoon. 10 to 12 minutes, or until the edges are firm. Allow cooling for 5 minutes.

Chocolate Chip Cookies Recipe

These chewy chocolate chip cookies are the chewiest and softest of soft, baked in a bakery-style with an underbaked center and exploding with chocolate! A tall glass of milk is also required for a sweet sensation. Time to prepare: 20 minutes Cooking time: 10 minutes Ingredients 1 cup of melted butter 2 cups of brown sugar 2 eggs 6 tablespoons of sugar 1 teaspoon of vanilla extract 2½ cups of flour 1 teaspoon baking powder 1 teaspoon of sea salt 1 teaspoon of baking soda 2 cups of semi-sweet chocolate chips ½ cup of chopped walnuts (optional) Instructions: Preheat the oven to 375℉. Cream the sugar and butter together until light and fluffy. Mix in the eggs

and vanilla extract. Set aside. Whisk together the baking soda, flour, baking powder, and salt in a separate bowl. Mix the dry ingredients into the wet mixture. At this point, add the walnuts to the chocolate chips. Bake for about 7 to 10 minutes. The cookies should have a slightly underdone appearance. Allow cooling for 5 minutes.

Chocolate Crinkle Cookies Recipe

Chocolate Crinkle Cookies are as rich and chewy as brownies, so they stand out. They're soft and thick in the middle, with a generous helping of chocolate thrown in for good measure! Time to prepare: 10 minutes Cooking time: 12 minutes Ingredients 1⅔ cups of sugar 1/2 cup shortening 2 teaspoons of vanilla extract 2 teaspoons baking powder 2 ounces melted chocolate, unsweetened 2 cups flour 2 eggs 1 cup of granulated sugar 1/2 teaspoon of salt Instructions: Shortening, sugar, and vanilla should all be thoroughly mixed together.

Incorporate the eggs first, then the chocolate. Sift together the dry ingredients, add them to the creamed mixture, and blend it well after each addition. Refrigerate the mixture for 2 to 3 hours before using. Form the dough into 1-inch balls. Coat with powdered sugar. Grease a cookie sheet and place the cookies 2 to 3 inches apart. In a preheated oven, bake for 13-15 minutes at 350°F.

Cranberry Shortbread Cookies Recipe

The buttery, soft cranberry shortbread cookies melt in your mouth! One of the best Christmas cookies to make and share, hands down. Time to prepare: 15 minutes Cooking time: 12 minutes Ingredients 1 cup of butter 1 cup powdered sugar 1 teaspoon of vanilla extract 1 tablespoon of almond extract 1/2 teaspoon of baking powder 1 teaspoon grated orange zest 2 cups of all-purpose flour 2 cups of dried sweetened cranberries 1/2 teaspoon of salt 1/2 cup of chopped pecans Instructions: Cream the powdered sugar and the butter together in a large mixing bowl.

In a mixing bowl, combine the almond extract, vanilla extract, and orange zest. Whisk together the baking powder, flour, and salt in a separate bowl. Add the dry ingredients to the creamed mixture. Gently fold in the dried cranberries and pecans. Roll each half of the dough into a 7-inch log. Place each log in the refrigerator for up to 4 hours and up to a day, wrapped in wax paper. Preheat the oven to 350℉. Cut each log into 12-inch rounds after removing the wax paper. Place rounds 1 inch apart on baking sheets that have been lightly greased. 8–10 minutes, or until firm but not browned. Allow cooling on the cookie sheet for 5 minutes before transferring to a wire rack.

Cream Cheese Snowballs Recipe

Cream Cheese Snowballs will be a cruise on your holiday cookie menu this year if you're looking for an easy-to-make yet sumptuous holiday cookie. Time to prepare: 23 minutes Cooking time: 7 minutes Ingredients 1/2 cup of shortening 1 cup of melted butter 1 cup of cream cheese 1 cup of sugar 1/2 teaspoon of almond extract 1 cup of all-purpose flour 1/2 teaspoon of vanilla extract 1 cup sugar, granulated 1/2 cup chopped walnuts Instructions: Preheat the oven to 350℉. Combine the shortening, butter, cream cheese, and sugar in a large mixing bowl.

Combine the vanilla and almond extracts in a mixing bowl. Stir in the flour until thoroughly combined. Roll the dough into 1-inch balls and place on ungreased cookie sheets inches apart. 5 to 7 minutes, or until the edges start to turn golden. Combine the powdered sugar and walnuts while the cake is baking. Allow the cookies to cool for 2 minutes before rolling them in the powdered sugar-walnut mixture.

Date and Walnut Drops Recipe

This date and walnut recipe makes a homey and irresistible dessert with plenty of raisins, sweet dates, and buttery pecans. There won't be a crumb of these moist, cakey treats left. Time to prepare: 30 minutes Cooking time: 20 minutes Ingredients 1/2 cup of butter 3/4 cup shortening 1 cup of brown sugar 2 eggs 2 tablespoons milk 1½ cups of all-purpose flour 1/4 teaspoon salt 1/2 teaspoon cloves 1/2 teaspoon baking powder 1 teaspoon cinnamon 1/3 teaspoon allspice 1/2 teaspoon baking soda 1 cup of chopped dates

1 cup of chopped walnuts Instructions: Preheat your oven (375℉). Cream together the shortening, butter, and brown sugar in a large mixing bowl. Incorporate the eggs and milk. Combine the baking soda, flour, salt, baking powder, cinnamon, cloves, and allspice in a smaller bowl. To the creamed mixture, add all dry ingredients. Roll in the dates and walnuts gently. Drop the spoonfuls of the mix on the cookie sheets, spacing them 2 inches apart. In a preheated oven, bake for 10 to 14 minutes. Allow cooling for 5 minutes on the cookie sheet.

Gingersnap Cookies Recipe

Gingersnap Cookies are a popular holiday treat! This simple cookie recipe is chewy, sweet, spicy, and festive! This recipe yields gingersnaps that are slightly crisp around the edges with a chewy, soft center. Time to prepare: 10 minutes Cooking time: 13 minutes Ingredients 3/4 cup of shortening 1 egg 2 cups of all-purpose flour 1/2 teaspoon of salt 2 teaspoons of baking soda 1 tablespoon of grated ginger 1/4 cup of molasses 1 teaspoon of cinnamon 1 cup of sugar (and more for rolling) Instructions: Preheat your oven (350°F).

In a big mixing bowl, combine the shortening and sugar. Continue to beat the egg until it is fluffy. Stir in the molasses to combine. Combine the baking soda, flour, ginger, salt, and cinnamon in another bowl. Mix the dry ingredients into the creamed mixture until smooth. Roll into small balls and coat with additional sugar. Bake for 10 to 12 minutes and make a 2-inch space between each ball on greased cookie sheets. Allow cooling for 5 minutes on the cookie sheet.

Grasshopper Cookies Recipe

Grasshopper Cookies are tender and thick chocolate cookies topped with a rich mint chocolate drizzle and covered in fluffy mint icing! Time to prepare: 20 minutes Cooking time: 10 minutes Ingredients 1 teaspoon baking soda 2/3 cup of brown sugar 1 cup of melted butter 1/3 cup of sugar 2 eggs 1/4 cup cocoa powder, all-purpose unsweetened flour 1 teaspoon kosher salt 1½ cup chocolate chips or mint chips 1 teaspoon vanilla extract For Frosting 2 tablespoons of softened butter 3 cups of powdered sugar

2 tablespoons of milk 3 tablespoons crème de menthe syrup Instructions: Preheat the oven to 350° Cream together the butter, sugar, and brown sugar in a large mixing bowl. Incorporate the eggs and vanilla extract. In another bowl, whisk together the flour, salt, cocoa powder, and baking soda. To the creamed mixture, add the dry ingredients. Mix in the chocolate or mint chips. Using a rounded teaspoon, drop onto ungreased cookie sheets. Bake for approximately 8 to 10 minutes Allow cooling completely before serving. To make the frosting, cream together the butter and powdered sugar in a mixing bowl. In a mixing bowl, combine the milk and crème de menthe syrup. When the cookies are cool enough to handle, dip them halfway into the frosting bowl and frost the remaining cookie. Allow the frosting to harden on wax paper for about 30 minutes.

Jam-Filled Butter Cookies Recipe

Jam-Filled Butter Cookies are soft and chewy cookies that are simple to make. Ideal for your holiday cookie tray! Time to prepare: 30 minutes Cooking time: 10 minutes Ingredients 1 cup of melted butter 1 cup of sugar 3 egg yolks 1/4 teaspoon of vanilla extract 3½ cup all-purpose flour 1/4 tablespoon of almond extract 1/2 cup of jam (red currant) 1/4 teaspoon salt 1/2 cup slivered almonds Instructions: Preheat the oven to 375° In a large mixing bowl, cream together the sugar and butter until fluffy and

light. In a mixing bowl, combine the egg yolks, vanilla extract, and almond extract. Combine the salt in the flour in a big mixing bowl. Roll into 1-inch balls before placing them on a cookie sheet that has been greased. Make a deep indentation in each ball with your thumb. Bake for 5 to 7 minutes in the oven. Remove the cookies from the oven and fill the indentations with jam, then with almonds. Return to the oven and bake for another 5 minutes. Allow to completely cool before serving.

Lemon Pudding Cookies Recipe

Lemon Pudding Cookies are a family favorite because they are simple to make, soft, chewy, and perfectly sweet. The addition of lemon zest brightens the flavors. Time to prepare: 30 minutes Cooking time: 8 minutes Ingredients 1/2 cup shortening 1 cup of sugar 2 eggs 1 (3.75 oz) package instant lemon pudding mix 1/2 teaspoon baking soda 1½ cups of all-purpose flour 1/2 teaspoon of salt Instructions: Preheat the oven to 375℉. In a big mixing bowl, mix the shortening, sugar, and pudding mix. Add the eggs.

In a smaller mixing bowl, combine the baking soda, flour, and salt. Drop by teaspoonful onto a baking sheet that hasn't been greased. Bake for 9 to 12 minutes, or until the sides begin to turn golden brown. Allow cooling for 5 minutes on the cookie sheet just before transferring to a wire rack.

Maple Cookies Recipe

These maple brown sugar cookies are a definite favorite, with a strong flavor, crunchy edges, and huge chewy centers. For the ultimate fall cookie, drizzle with maple icing. Time to prepare: 20 minutes Cooking time: 10 minutes Ingredients 1/2 cup of softened butter 1 egg 1 cup of brown sugar 1/2 cup of pure maple syrup 1½ cup of all-purpose flour 1/2 teaspoon of vanilla extract 1/2 teaspoon of salt 2 teaspoons of baking soda 1 cup chopped walnuts For glazing 2 tablespoons softened butter

2 tablespoons milk 2 tablespoons powdered sugar 1 teaspoon pure maple syrup Instructions: Preheat the oven to 375° Cream the butter and brown sugar together in a large mixing bowl until fluffy. In a mixing bowl, combine the egg, maple syrup, and vanilla extract. Place aside. In another bowl, mix the salt, baking soda with the flour. Combine the dry and wet ingredients in a mixing bowl. Stir in the chopped walnuts to combine. Drop by tablespoon onto greased cookie sheets and bake for 9–12 minutes. Allow cooling completely before applying the glaze. To create the glaze, combine the milk, butter, and maple syrup. Gradually incorporate the powdered sugar until no lumps remain. Spread on top of cooled cookies.

Marshmallow-Peanut Crisps Recipe

Marshmallow-Peanut Crisps are the most delicious chocolate-covered fluffy marshmallows and roasted peanut mounds that will change your life! You'll love these smooth, luxurious, sumptuous treats for snacking, vacations, and sharing with friends and family, and you won't believe how simple they are to make! Time to prepare: 20 minutes Cooking time: 5 minutes Ingredients 1 pound white chocolate chips 1/2 cup of peanut butter 1 cup of roasted dry peanuts 1½ cups of mini marshmallows 1½ cup Rice Krispies cereal Instructions: In a large saucepan over low heat, melt white chocolate chips, stirring constantly. Take the pan off the heat and stir in the peanut butter.

Fold in the peanuts, marshmallows, and Rice Krispies gently. Allow cooling on wax paper.

Molasses Crinkles Recipe

Molasses Crinkles are moist, chewy cookies with sugary crackled tops. Ideal for a post-school snack with cold milk. Time to prepare: 10 minutes Cooking time: 15 minutes Ingredients 3/4 cup melted butter 1 lb. dark brown sugar 1 egg 2 teaspoons baking soda 1/4 cup of molasses 1 teaspoon cinnamon 1 teaspoon of grated ginger 1/2 teaspoon cloves 1/4 teaspoon salt 1/4 cup all-purpose flour 1/4 tablespoons sugar (for rolling) Instructions: Cream the brown sugar and butter together in a large mixing bowl until

fluffy and light. Mix in the egg and molasses. Combine thoroughly. Stir in the baking soda, flour, cinnamon, cloves, ginger, and salt to the creamed mixture until combined. Refrigerate for a minimum of 1 hour before serving. Preheat the oven to 375° Form tablespoons of dough into balls and coat with sugar. Bake for 9 to 12 minutes on greased cookie sheets. Allow cooling for 5 minutes on the cookie sheet before transferring to a wire rack.

Monster Cookies Recipe

These are the chocolatey peanut buttery perfection and chewy. There isn't a better way to describe this tried-and-true recipe for Monster Cookies. Time to prepare: 15 minutes Cooking time: 20 minutes Ingredients 2 cups of softened butter 4½ cups of brown sugar 4 cups of white sugar 6½ oz. peanut butter 1 dozen of eggs 1/2 cup of vanilla extract 2 tablespoons plus 2 teaspoons of baking soda 18 cups of oats 2¾ cups of chocolate chips 2 cups of peanuts (or other nuts) 2¾ cups of M&Ms Instructions: Preheat the oven to 350° Combine the butter, brown sugar, and white

sugar in a mixing bowl. In a mixing bowl, combine the peanut butter, eggs, and vanilla extract. Mix in the baking soda and rolled oats until thoroughly combined. Combine the chocolate chips, peanuts, and M&Ms in a mixing bowl. Bake for 10 minutes before transferring to greased cookie sheets with large spoonfuls. Allow cooling for 5 minutes on the cookie sheet before transferring to a wire rack.

Oatmeal Cookies Recipe

With a touch of nutmeg and cinnamon, this classic cookie is incredibly delicious. Follow the recipe exactly or modify it by adding peanut butterflavored chips or chocolate chips for a unique spin on a classic. Time to prepare: 15 minutes Cooking time: 10 minutes Ingredients 1 cup of softened butter 1 cup brown sugar 1 cup of white sugar 1 teaspoon vanilla extract 1 teaspoon baking soda 2 eggs 1/2 teaspoon of salt 2 cups of all-purpose flour 1 teaspoon cinnamon 1 cup of raisins 3 cups of rolled oats 1 cup pecans, chopped

Instructions: Preheat the oven to 350° In a big mixing bowl, cream together the brown sugar, butter, and white sugar until smooth. Incorporate the vanilla extract and eggs. Place aside. In another bowl, combine the cinnamon, flour, salt, and baking soda. Mix in the creamed mixture. In a mixing bowl, combine the oats, raisins, and pecans. Bake for 8 to 10 minutes, dropping by large spoonfuls onto greased cookie sheets. Allow cooling for 5 minutes on the cookie sheet before you transfer it to a wire rack. Try these cookies with chocolate chips, dates, chopped apricots, or walnuts as an alternative.

Oatmeal Coconut Cookies Recipe

A delicious take on the traditional oatmeal cookie! They are so soft, chewy, and delicious that it's impossible to stop at just one! Just a tiny bit of coconut raises the bar on these cookies! Time to prepare: 15 minutes Cooking time: 20 minutes Ingredients 1 cup of brown sugar 1 cup of sugar 1 cup of softened butter 2 eggs 2 teaspoons of vanilla extract 1½ teaspoons baking powder 2 cups of all-purpose flour 1/4 teaspoon salt 1 cup of shredded coconut 1½ cups of rolled oats 3/4 cup of chopped walnuts 1 cup of chocolate chips (semi-sweet)

Instructions: Preheat the oven to 350℉. In a large mixing bowl, cream together the sugar, butter, and vanilla extract. Combine the vanilla extract and eggs in a mixing bowl until it is well combined. Set aside until the mixture is soft and fluffy. Combine the flour, salt, baking powder, and rolled oats in a separate mixing bowl. Mix in the dry ingredients. After the shredded coconut, chocolate chips, and walnuts have been soaked, add them to the batter. Using a teaspoon, drop onto greased cookie sheets. Bake for 7 to 10 minutes, or until the edges begin to brown. Allow cooling on the cookie sheet for 5 minutes before transferring to the wire rack.

Oatmeal Raisins Cookies Recipe

Oatmeal Raisin Cookies are soft and chewy, with a signature homemade flavor. These easy oatmeal raisin cookies will be a hit with your family! Time to prepare: 45 minutes Cooking time: 15 minutes Ingredients 1 cup raisins 1 cup water 1 cup shortening 1 cup of sugar 2 eggs 1 teaspoon vanilla extract 2 cups of all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1½ cups of rolled oats Instructions: Heat raisins and water in a small saucepan until only 5 tablespoons of liquid are left. Set aside the liquid after draining the raisins.

Preheat the oven to 375° In a big mixing bowl, mix the shortening, sugar, and eggs. In a mixing bowl, combine the vanilla extract and the cooled liquid. In a separate bowl, combine all of the ingredients -- baking powder, salt, and baking soda. Fold the dry ingredients into and the wet ingredients. You should now add cooked oats and raisins. Drop by teaspoonfuls 2 inches apart on a greased baking sheet. Bake for about 8 mins, or until it slightly turns brown. Cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely.

Peanut Butter Cookies Recipe

Peanut Butter Cookies burst with peanut butter flavor and the perfect balance of sweet and salty, with a delightfully soft, melt-in-your-mouth texture. There's a reason why this cookie is a classic! Time to prepare: 15 minutes Cooking time: 10 minutes Ingredients 1 cup of softened butter 1 cup of brown sugar 1¼ cups of peanut butter 1 cup white sugar 1 teaspoon vanilla extract 2 eggs 1/2 teaspoon salt 1½ teaspoon baking soda extra sugar (for rolling) 2½ cups of all-purpose flour 1 teaspoon baking powder Instructions:

Cream together the butter, with the sugar and peanut butter, in a large mixing bowl. Incorporate the brown and white sugars until smooth. You should mix the eggs. In another bowl, combine all of the ingredients except the vanilla extract. Refrigerate the whipped cream mixture until firm for at least one hour. Preheat the oven to 375℉. Form the dough into 1-inch balls. Roll in more sugar, place on the cookie sheet that has been greased, and use a fork to make a crisscross pattern. Cook for 7–10 minutes in the oven, be careful not to overcook. Keep it very soft. Allow 5 minutes to cool on the cookie sheet before transferring to a wire rack.

Peppermint Sugar Cookies Recipe

Peppermint extract adds a festive flavor to these crisp, buttery cookies. You can make slice-and-bake droplets or candy-cane-shaped cookies. Time to prepare: 15 minutes Cooking time: 12 minutes Ingredients 3/4 cup shortening with a butter flavor 1/2 cup of granulated sugar 1/2 cup of sugar 1 egg 2 tablespoons of milk 1 teaspoon salt 2 cups all-purpose flour 1 teaspoon of vanilla extract 3/4 teaspoon baking soda 3/4 cup of crushed candy canes Instructions: Preheat the oven to 350℉. In a large mixing bowl, combine the shortening, sugar, and salt.

Combine the milk, vanilla extract, egg, and brown sugar in a mixing bowl. In another bowl, combine the flour, salt, and baking soda. To the creamed mixture, add the dry ingredients. Fold in gently ½ cup crushed candy canes shaped into 1-inch balls. Place about 2 inches apart on a cookie sheet that has been lightly greased. After baking for 8 to 10 minutes in the oven, immediately sprinkle a small amount of the remaining sugar over each cookie. Allow crushed candy to cool on the cookie sheet for 5 minutes before transferring to a wire rack.

Pralines Recipe

Pralines are sugary cookies made basically of nuts and butter. This hard candy is smoothened and used as a filling in other candies on occasion, but it is also a tasty treat on its own. Time to prepare: 15 minutes Cooking time: 30 minutes Ingredients 1 cup of brown sugar 1 cup of sugar 1 cup of fresh cream 1½ cups of halved pecans 2 tablespoons softened butter Instructions: In a heavy 2-quart mixing bowl, combine brown sugar, sugar, and cream. Bring to a boil in a saucepan over medium heat. Stir the mixture occasionally until it thickens into a syrup. In a mixing bowl, combine the pecans and butter. Cook for another 5 minutes on medium heat. Cook over medium heat, stirring frequently.

Remove from the heat and set aside for 10 minutes to cool. Drop by a tablespoon onto wax paper, leaving a 3-inch space between each Allow at least 1 hour before serving to cool.

Pumpkin Cookies Recipe

Pumpkin cookies are thick and cakey, with plenty of pumpkin spice flavor. The maple cream cheese frosting makes it delicious, but the cookies are also delicious on their own. Time to prepare: 20 minutes Cooking time: 12 minutes Ingredients 1 cup of softened butter 1/2 cup of brown sugar 1/2 cup of sugar 1 cup pumpkin 1 teaspoon of vanilla extract 1 egg 2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon cinnamon 1/4 teaspoon salt Frosting

3 tablespoons butter 1/2 cup of brown sugar 1/2 cup of milk 1½ cups of granulated sugar Instructions: Preheat the oven to 350° Cream together in a large mixing bowl In a mixing bowl, mix the brown sugar, butter, and sugar, the pumpkin, vanilla, salt, and the egg. Blend everything with a mixer until smooth. Combine all of the ingredients in a separate bowl – baking soda, flour, cinnamon, baking powder, and salt. With the pumpkin mixture, combine the dry ingredients. Drop by a tablespoon at a time onto gently oiled cookie sheets, and bake for 9 to 12 minutes in the oven Allow cooling completely on a wire rack before using. After the cookies have cooled, cream the butter and brown sugar together. In a small saucepan, melt the sugar. Bring to a boil while constantly stirring. Remove the mixture from the heat once it has thickened. Set aside for 10 minutes to cool Stir in milk and powdered sugar. Frost the cookies straight away.

Sand Tarts Recipe

Sand Tarts are powdered sugar-dusted pecan butter cookies. These small walnut-sized cookies are reminiscent of Mexican and Danish wedding cookies. They're not too sweet and have a dense texture, making them perfect for gifting or cookie swaps. Time to prepare: 15 minutes Cooking time: 30 minutes Ingredients 1 cup butter (at room temperature) 2 cups sugar 1 teaspoon salt 2 teaspoons vanilla extract 3 eggs, separated 3 cups all-purpose flour Topping 1/4 cup sugar 3/4 teaspoon cinnamon 1 egg, beaten

4 cups of shelled pecans Instructions: In a large mixing bowl, cream together the butter and sugar until smooth. Continue to beat in the sugar until the mixture is smooth and creamy. Stir in the salt and the vanilla and thoroughly combine. In another mixing bowl, whisk the egg whites till stiff peaks form. Roll the dough gently but thoroughly with a rubber spatula. Put the egg whites into the butter mixture. Mix 1½ cups of the flour and fold in gently. Then add the remaining 1½ cups flour and fold in gently again. Cover the bowl and chill the dough for at least 8 hours or overnight for it to rise. When you're ready to bake, combine the sugar and cinnamon in a small bowl. Divide the dough into quarters and work with each one separately, with the rest returned to the refrigerator. Roll out the dough thinly, and then cut out cookies with a cookie cutter. Brush the tops of the cookies with the sugar, followed by a cinnamon dusting. Each cookie is topped with a whole pecan. Preheat the oven to 350° Bake 9–10 minutes in the oven, closely monitoring and adjusting the temperature to prevent the cookies from browning too quickly.

Shortbread Cookies Recipe

Shortbread cookies are not only for vacations. These deliciously sweet treats have a wonderfully crisp texture that softens in your mouth. Time to prepare: 15 minutes Cooking time: 15 minutes Ingredients 2 cups of softened butter 1 cup of sugar 2 teaspoons of vanilla extract 4 cups all-purpose flour 1/2 cup of granulated sugar (optional) Instructions: Preheat the oven to 350F. In a large mixing bowl, cream together the butter and sugar. Lightly whip the sugar until it is light and fluffy. Mix in the vanilla extract. Mix the flour. In a mixing bowl, combine all of the ingredients until well combined. Form two logs of dough, one on top of the other.

Allow for 30 minutes in the refrigerator before serving (approximately 2 inches wide). After the cookies have chilled, cut them into ¼-inch thick slices and place them on a baking sheet that has been greased. Bake 8 to 10 minutes in the oven. Optionally, dust with the powdered sugar when still warm.

Snickerdoodles Recipe

Snickerdoodles are a time-honored favorite. Like a sugar cookie coated in a cinnamon-sugar cuddle, these appealing cookies never go out of taste. Time to prepare: 20 minutes Cooking time: 10 minutes Ingredients 1½ cups sugar 1/2 cup of softened butter 1 teaspoon vanilla 1/2 teaspoon baking soda 2 eggs 2¾ cups of all-purpose flour 2 teaspoons cream of tartar 1/4 teaspoon of salt 2 tablespoons of sugar 2 teaspoons of cinnamon Instructions: Preheat the oven to 400° In a mixing bowl, cream together the sugar and butter until light and fluffy. Mix in the vanilla extract. Set aside the eggs and the remaining

ingredients. In another bowl, combine the flour, salt, baking soda, and cream of tartar. In a mixing bowl, stir the dry ingredients into the wet ingredients. In a small bowl, combine 2 tablespoons of sugar and cinnamon. Form the dough into 1-inch balls and coat with cinnamon sugar. Bake for 8-10 minutes, or until the edges begin to brown Allow cooling on wire racks after removing them from the sheets.

Soft Molasses Cookies Recipe

Soft molasses cookies with scratchy tops are excellently spiced and incredibly chewy. They keep their softness for days and are always a holiday favorite. Time to prepare: 45 minutes Cooking time: 12 minutes Ingredients 1 cup molasses 1 cup sugar 2/3 cup of melted shortening 1 cup water 5 cups of all-purpose flour 1 teaspoon of ginger 1 teaspoon of cinnamon 2 teaspoons of baking soda 1¾ teaspoons of salt Instructions: Preheat the oven to 425°

In a big mixing bowl, combine the molasses, sugar, melted shortening, and salt. Combine the flour, ginger, cinnamon, baking soda, and salt in a mixing bowl. Blend the dry and wet ingredients until smooth. Drop by teaspoonfuls of it onto a greased cookie sheet. Bake for 9 to 12 minutes on each sheet. Allow the cookie to cool completely for 5 minutes on the sheet.

White Chocolate Chip Cookies Recipe

White Chocolate Chip Cookies are crunchy on the sides and creamy in the center, and they're loaded with white chocolate chips. Time to prepare: 20 minutes Cooking time: 12 minutes Ingredients 1 cup of softened butter 1 cup sugar 3/4 cup brown sugar 2 eggs 1 cup of cocoa powder 1½ teaspoons of baking soda 1/2 teaspoon of salt 1¾ cups of all-purpose flour 1 teaspoon vanilla extract 2 cups of white chocolate chips Instructions: Preheat the oven to 350°

In a big mixing bowl, mix the butter, sugar, brown sugar, and vanilla extract. Blend in the eggs and vanilla extract until smooth. Place aside. Combine all of the ingredients in a separate bowl -- flour, baking soda, salt, and cocoa powder. Fold the dry ingredients into the wet. Mix in the white chocolate chips thoroughly. Drop by a tablespoon at a time onto lightly oiled cookie sheets Bake for 8–10 minutes, or until the center is just set. Allow cooling completely for 5 minutes before transferring from the cookie sheet to a wire rack.

White Chocolate Macadamia Nut Cookies Recipe

This is the soft-baked white chocolate macadamia nut cookies with extra chewy centers. Melted butter keeps the creamy flavor, while an added egg yolk adds to the chewy texture. Time to prepare: 15 minutes Cooking time: 10 minutes Ingredients 1/2 cup of butter 2½ cups of all-purpose flour 1/2 cup of shortening 2 eggs 1/2 cup of sugar 1/2 cup of brown sugar 1/2 teaspoon salt 1 cup white chocolate chips 3/4 teaspoon of vanilla extract 1/2 teaspoon of almond extract

1 teaspoon of baking soda 1 cup of chopped macadamia nuts Instructions: Preheat the oven to 350° In a mixing bowl, mix together butter, sugar, and shortening. Blend the eggs, almond extract, and vanilla extract Mix the baking soda, flour, and salt in a mixing bowl. Stir dry ingredients into creamed mixture. Gently fold in chopped nuts and white chocolate chips. Bake for 7–10 minutes until it turns golden brown. Allow it for 5 minutes to cool before transferring to a wire rack.

Chapter Two - French Cookies Traditionally, French cookies have been in existence during Renaissance, the Middle Ages, and even the nineteenth century. The term "biscuit" is the French word for "cookie," which implies that the dough has been baked twice. Dry cookies are frequently associated with seafaring people, such as fishermen, merchants, and corsairs, who ate hard biscuits known as "hardtack," or French as biscuits de Mer. Although biscuits de Mer do not appear to be particularly scrumptious, those who ate them grew to value and love them and desired a hard biscuit on land also. Those looking for biscuits de Mer included merchants who had made their riches, particularly in northern France, the Netherlands, Belgium, and local bakeries. Eventually, whole factories were excited to make some fantastic profit. Despite their long history, cookies have never been considered a cultural staple in France. For one, either influenced by seafaring life or other cultures, they were never purely French inventions. Find below some of the recipes for sumptuous French cookies.

Cinnamon Palmier Recipe

Palmiers remind you of the tiny sweet scroll-like pastries. Time to prepare: 15 minutes Cooking time: 15 minutes Ingredients 1/3 cup of sugar 1½ teaspoons of ground cinnamon 1/4 cup of melted butter 1/2 pound puff pastry 1 beaten egg Instructions: Preheat the oven to 400℉. Combine the sugar, cinnamon, and melted butter to make a paste. Roll out the pastry dough into a wide rectangle, about 12 inches by 15 inches. Using a spoon or pastry brush, apply the cinnamon sugar paste to the dough in a thin, even layer. Begin at the ends of the rectangle and fold each side in until they meet in the middle. If necessary, brush the difficult

pastry with the egg to keep it together. Cut the pastry into quarter-inch palmiers and place them on a baking sheet lined with parchment paper. Puffs should be baked for 11-15 minutes, or until they turn golden brown and puff. Serve at room temperature after removing from the oven.

Gaulette Cookie Recipe

This Gaulettes recipe is a popular Christmas treat in many BelgianAmerican communities. They are warming fragrant, chewy cookies infused with vanilla and brown sugar. They are best eaten within three days of being cooked. Time to Prepare: 10 minutes Cooking time: 40 minutes Ingredients 7 cups flour 1 pound of softened butter 1 tablespoon vanilla extract A half dozen of dozen eggs 3 cups brown sugar 1/4 teaspoon salt 1/4 teaspoon baking soda Instructions: In a mixing bowl, cream together the brown sugar, butter, eggs, and vanilla extracts at medium-high speed.

Reduce to low and add the dry ingredients. Preheat a waffle maker. Bake for 40-45 seconds over a medium-heat burner, using a ball of dough in each section of the preheated iron. They are done when the gullets turn golden brown. Allow them to cool.

Honey Sesame Cookies Recipe

It is very similar to Turkish Barazek. The toasted sesame seeds, which are honey-dipped that coat these delicious cookies, add a unique twist. With a strong cup of tea, they are best after the first or next day of baking. Time to prepare: 15 minutes Cooking time: 15 minutes Ingredients 1/4 cup toasted sesame seeds 1½ teaspoons water 2 teaspoons honey 2½ cups regular flour 1/2 teaspoon baking powder 3/4 cup granulated sugar 1/3 cup of water 3/4 cup of butter 2-3 tablespoons of chopped pistachios Instructions: Preheat the oven to 350°

Mix the sesame seeds, water, and honey in a mixing bowl. Set them aside in a small plate, or large, shallow bowl. Mix the flour, sugar, and baking powder in a bowl. Using a pastry cutter, cut in the butter until the mixture is sandy, with a few pea-sized pieces of butter scattered throughout. Pour in the remaining cup of water and, if using, the pistachio until the dough becomes firm. Make a dough ball with a heap teaspoon of dough, then dip 1½ of it into the mixture of sesame and honey. Redo with the remaining dough while making sure you arrange the cookies on a baking sheet, in a single layer. Bake for 15 minutes until the cookies are light brown. Allow cooling on the baking sheet for about 2 minutes before transferring to a wire cooling rack.

Chocolate Madeleines Recipe

Rich genoise batter is swirled with melted bittersweet chocolate to make these decadent little sponge cakes. These sumptuous cakes are perfect for hostess gifts. A quick tip: To get notoriously stubborn madeleines out of the pan without cracking them, grease the pan generously. Butter is the best option for this recipe, and it also contributes to the madeleines' signatory golden color. Time to prepare: 10 Minutes Chill time: 2 Hours Final Yield: 12 portions Ingredients 1 pound melted butter 2/3 cup of granulated sugar 4 oz. of melted bittersweet chocolate 1 teaspoon of vanilla extract 3 large eggs A half teaspoon of baking powder 1 cup all-purpose flour 2 tablespoons of confectioners' sugar

Instructions: Mix the butter and sugar on high until fluffy. Melt the chocolate and combine it with the butter and vanilla extract. Turn the mixer to low and add eggs one by one. Scrape down the bowl with a spatula as needed. 3 to 4 minutes on medium-high, or until the mixture color has lightened and is very fluffy. Combine the flour and baking powder in a separate mixing bowl. Gently fold the flour and baking powder into the egg mixture. When the batter is smooth, cover it with plastic wrap and place it in the refrigerator for 2 hours. Preheat the oven to 375° Grease two standard madeleine molds generously with butter and spoon the cold batter into the molds. Bake for 10 to 13 minutes, or until the puff pastry is puffed and lightly browned. Invert the pans onto wire racks and give them a hard tap to release the cookies from the molds. Serve them warm, dusted with confectioners' sugar, for the best flavor.

Chocolate Spice Crisps Recipe

The thin, delicate cookies have an elegant frosted appearance after being dusted with granulated sugar before baking, making them ideal for winter holiday parties. Time to prepare: 10 Minutes Time to cook: 10 Minutes Chill time: 1 Hour Ingredients A half-cup cocoa powder 1½ cups all-purpose flour A teaspoon of baking powder 1 tablespoon cinnamon powder A half-teaspoon of baking soda 1/8 teaspoon ground allspice one-quarter teaspoon of salt 1/4 teaspoon of finely ground black pepper 1 pound of softened butter 1 cup of granulated sugar 1/2 cup of brown sugar 2 oz. melted and cooled bittersweet chocolate

1 egg 1 tablespoon of vanilla extract For dipping, use granulated sugar Instructions: In a medium mixing bowl, combine the flour, cocoa powder, baking powder, cinnamon, baking soda, salt, pepper, and allspice. Combine the butter, sugars, melted chocolate, vanilla extract, and egg in a mixing bowl. Mix the dry ingredients into the butter mixture until the cookie dough is completely combined. Roll the dough into an 18-inch by 1½-inch log and wrap it loosely in plastic wrap. Shape the dough into a rectangular log shape with your hands and the flat edge of a baking pan or ruler. Let it cool in the refrigerator for 1 to 2 hours. Preheat the oven to 350° Remove the dough from the wrapper and cut it into 1/4-inch thin crosswise slices. Dip each cookie in the granulated sugar on both sides. Bake the cookies on a baking sheet lined with parchment paper for 10 minutes, spacing them half an inch apart. Allow cooling for a few minutes on the baking sheet before transferring them to a wire rack to cool completely. This recipe yields 6 to 8 dozen chocolate spice cookies.

Almond Macarons Recipe

The most basic version of the classic cookies is this almond macaron recipe. These treats are delicious even without a filling because they are crisp on the outside and chewy-moist on the inside. A quick note: Use a few drops of food coloring and your favorite flavoring to add flavor to these macaroons. Time to prepare: 20 minutes Time to cook: 12 minutes Serving size: 8 pieces Ingredients 1 tablespoon of blanched almonds 1 cup of granulated sugar 2 lightly beaten egg whites 1/2 teaspoon of vanilla extract 2 tablespoons of confectioners' sugar Instructions: Preheat the oven to 400°F and line a baking sheet with parchment paper. In a food processor, combine the almonds, sugar, egg whites, and vanilla

extract and pulse until the mixture resembles a coarse paste. Blend the paste in a food processor for 2 minutes or until it is smooth and thick. Fill a pastry bag with a wide tip with the batter and pipe it into 1-inch mounds on a parchment-lined baking sheet. Uncover the batter and allow to rest for 15 minutes. For 12 minutes, bake the macaroons. Allow the hot macaroons to cool on a wire rack before dusting with confectioners' sugar and serving.

Meringue Recipe

This traditional meringue recipe yields silky, sweetened egg whites that whip up as fluffy as a cloud. It can be piped into tiny circles and baked until crisp for a light teatime cookie, or it can be used to make snow eggs (Oeufs à la Neige). Sandwiched between homemade calissons, meringue is also delicious. Time to prepare: 10 minutes Cooking time: 10 minutes Serving size: approximately 20–24 cookies Ingredients 6 egg whites (at room temperature) 1/8 teaspoon crème de tartar 1/8 teaspoon salt 1 cup and 2 tablespoons confectioners' sugar (powdered sugar) A quick note: Pasteurized eggs are recommended to avoid foodborne illness, especially in children, the elderly, and those with compromised immune systems. Instructions: At low speed, beat the egg whites while adding the cream of tartar, salt,

and confectioners' sugar one tablespoon at a time. After incorporating all of the dry ingredients, increase the beater speed to medium-high and whip the mixture until stiff, glossy peaks form. Immediately use the ready-made meringue in your recipe or one of the variations listed below. Recipe for Meringue Cookies Pipe 2-inch rounds of meringue onto a baking sheet lined with parchment paper and bake for 1½ hours in a preheated 200°F oven (90 minutes). Turn off the heat, slightly open the oven door, and leave the meringues on the baking sheet for several hours or until lightly crisp.

Chocolate-Dipped Meringues

The airy, crisp texture of these delectable little cookies melts in your mouth. Using dark chocolate to coat them creates an appealing and tasty effect that is ideal for dinner guests. Serving size: 20 to 24 chocolate-covered meringue cookies Ingredients 6 egg whites (at room temperature) 1/8 teaspoon crème de tartar 1/8 teaspoon salt 1 cup plus 2 tablespoons confectioners' sugar (powdered sugar) 4 oz. semi-sweet chocolate Instructions: At low speed, beat the egg whites while adding the cream of tartar, salt, and confectioners' sugar one tablespoon at a time. When the dry ingredients and egg whites have been thoroughly combined, increase the beater speed to medium-high and whip the mixture until stiff, glossy peaks form. Pipe 2-inch rounds of meringue onto a baking sheet lined with parchment paper and bake in a preheated 200°F oven for 90 minutes.

Turn off the heat, slightly open the oven door, and leave the meringues on the baking sheet for several hours or until lightly crisp. In a double boiler, melt the dark chocolate, and line a baking sheet with fresh parchment paper. Turn a meringue cookie upside down and dip half of it into the melted chocolate, holding it by the base. Allow a few seconds for the excess chocolate to drip off. Turn the cookie right side up, twirling it carefully to keep the chocolate neat on the cookie's surface. Place the chocolate-dipped meringue on the prepared parchment with care. Repeat with the remaining meringues.

Chocolate Meringue Cookies Recipe

This chocolate meringue cookie recipe yields as light as air and has a delicately crisp exterior. They're also known as "forgotten cookies" because they're baked in a hot oven and then "forgotten" until they're finished. Time to prepare: 10 minutes Time to cook: 2 hours Serving size: 20 to 24 chocolate-covered meringue cookies Ingredients 6 egg whites 1/8 teaspoon cream of tartar 1/8 teaspoon of salt 2 tablespoons confectioners' sugar plus 1 cup and 2 tablespoons of confectioners' sugar (powdered sugar) ¼ cup of cocoa powder A quick note: Pasteurized eggs are advised to avoid foodborne illness, especially for children, the elderly, and those with compromised immune systems.

Instructions: Add the cream of tartar, salt, confectioners' sugar, and dark cocoa powder one tablespoon at a time while beating the egg whites at low speed. After incorporating all of the dry ingredients, increase the beater speed to medium-high and whip the mixture until stiff, glossy peaks form. Preheat the oven to 350° Pipe 2-inch rounds of meringue onto a baking sheet lined with parchment paper, then place the meringues in the oven and close the door. Turn off the heat and leave the forgotten cookies to bake for 8 hours at a low temperature. This recipe yields approximately 20 to 24 chocolate meringue cookies.

Vanilla Sables Recipe

This is the basic, traditional sables cookie recipe. You can customize it in many ways, such as using a flavored cream filling or spicing the batter. Time to prepare: 1 hour and 30 minutes Time to cook: 15 minutes Serving size: approximately 2 to 3 dozen cookies Ingredients 1/2 tablespoon baking powder 2 cups all-purpose flour 1/2 cup of granulated sugar 10 tablespoons melted butter A single egg A teaspoon of vanilla extract 2 teaspoons of water 1 beaten egg white Instructions: Mix the flour and baking powder in a medium mixing bowl. Cream the sugar and butter together in a large mixing bowl until smooth.

Stir in the dry ingredients until a smooth dough is formed, then stir in the egg and vanilla extract. Form the dough into a 2-inch-wide disk or log. After wrapping the dough in plastic wrap, place it in the refrigerator for about 1 hour. Preheat the oven to 350° To make the egg wash, whisk together the egg white and 2 teaspoons of water. Roll the dough out to a ¼-inch thickness and carve out the sables with a 2inch cookie cutter. If you're using a cookie dough log, cut it into ¼-inch thick coins crosswise. Stroke the sables with the egg wash and bake for 12 to 16 minutes, or until lightly browned on the sides, on a parchment-lined baking sheet. Let the sables cool on the cookie sheet for about 2 minutes before transferring them to a wire rack to cool completely.

Sable Cookies with Double Chocolate Recipe

Sable means "sandy" in French, and these are traditional French cookies made of crumbly chocolate shortbread. To keep them sandy, don't overmix the dough. A pinch of salt brightens the flavor while highlighting the chocolate. Sandwich two of these together with a small scoop of peppermint ice cream for a special holiday treat. Time to prepare: 20 minutes Cooking time: 15 minutes Ingredients 3 oz. of bittersweet chocolate frozen for 10 minutes 1/3 cup cocoa powder (Dutch-process) 1¼ all-purpose flour 1 cup of sugar 1/4 teaspoon fine salt 1/4 teaspoon baking soda 1 tablespoon of softened unsalted butter 1 egg yolk (large) Instructions:

Chill the chocolate that has been grated with a fine rasp or grater. Combine the flour, salt, cocoa powder, and baking soda in a mixing bowl. In a medium mixing bowl, combine the sugar and butter with an electric mixer until just combined. Incorporate the egg yolk. Combine the dry ingredients and the butter in a mixing bowl until just combined but still crumbly. Using a spatula, fold in the grated chocolate. The delicate, sandy texture of these cookies is achieved by lightly squeezing the dough in your hands rather than kneading or overworking it. Cut the dough in half. Half of the dough should be placed on a long piece of waxed paper and formed into a log, leaving room at each end. Pull the paper over the log's top. Grip the top piece of paper and gently press it against the edge of the dough where the papers meet to form a solid, firm round log with a straight, firm edge, such as a ruler or a pan's edge. Repeat with the remaining dough, then chill for at least 1 hour. (To keep the logs round, store them in an empty paper towel roll.) Preheat the oven to 350°F. Line two baking sheets with parchment paper. Using a sharp, thin knife, cut logs into ½-inch rounds. Refrigerate for 15 minutes after dividing the rounds onto the prepared sheets while leaving about an inch between them. Bake for 12 to 15 minutes, or until the cookies are set on the outside and have a strong cocoa aroma. Remove from the oven and leave to cool for 5 minutes on the pans. Allow the cookies to cool completely on a wire rack. Then, serve! Bakers on a tight schedule should keep the following tips in mind The dough can be made ahead of time and stored in the freezer for up to two weeks. Baked cookies can be frozen for up to two weeks if wrapped in plastic wrap and then foil.

Lemon Sables Recipe

A dessert of fresh strawberries, vanilla chantilly cream, and rich lemon sables would round out a light afternoon lunch. Time to prepare: 1 hour and 30 minutes Time to cook: 15 minutes Ingredients 1/2 tablespoon of baking powder 2 cups of all-purpose flour 1 cup of granulated sugar 10 tablespoons of melted butter 1 teaspoon lemon juice 1/2 teaspoon of lemon extract 1 beaten egg white 2 teaspoons of water Instructions: Combine the flour and baking powder in a medium mixing bowl. Cream together the butter, lemon zest, and sugar in a large mixing bowl until smooth.

Stir in the dry ingredients until a smooth dough forms, then stir in the egg and lemon extract. Form the dough into a 2-inch-wide disk or log. After wrapping the dough in plastic wrap, place it in the refrigerator for 1 hour. Preheat the oven to 350° To make the egg wash, whisk together the egg white and 2 teaspoons of water. Roll the dough out to a 14-inch thickness and cut out the sables with a 2inch fluted cookie cutter. If you're using a log of cookie dough, cut it into 14-inch thick coins crosswise. Brush the sables with the egg wash and bake for 15 minutes, or until lightly browned around the edges, on a parchment-lined baking sheet. Cool the sables on the cookie sheet for 2 minutes before transferring them to a wire rack to cool completely.

Ginger Sables Recipe

The delicately crunchy butter cookie dough in this candied ginger cookie recipe is studded with a generous amount of zesty candied ginger. Because they're an icebox ginger cookie, the flavor develops beautifully as they chill - for up to 3 days. It's the ideal holiday treat! Time to prepare: 10 minutes Time to cook: 15 minutes Serving size: about 2 to 3 dozen candied ginger cookies Ingredients 2 cups all-purpose flour 1/2 tablespoon of baking powder 10 tablespoons of melted butter 1 egg 1 cup of granulated sugar 1 egg white 2/3 cup chopped candied ginger 2 tablespoons water Sugar granules for sprinkling Instructions: Mix the flour and baking powder in a medium mixing bowl.

Mix the butter and sugar in a large mixing bowl until smooth. In a mixing bowl, combine the egg, dry ingredients, and candied ginger until a smooth dough forms. Form the dough into a 1 1/2-inch log. After wrapping the dough in plastic wrap, place it in the refrigerator for 1 hour. Preheat the oven to 350° To make the egg wash, whisk together the egg white and 2 teaspoons of water. Crosswise cut the dough into 14-inch thick coins. Brush the ginger cookies with the egg wash, sprinkle with sugar, and bake for 15 minutes, or until lightly browned around the edges, on a parchmentlined baking sheet. Cool the cookies on the cookie sheet for 2 minutes before transferring to a wire rack to cool completely.

Espresso Cream Sables Recipe

This is the flaky, buttery espresso cream sables with a light cinnamon touch and a rich, bittersweet coffee filling. For more formal occasions, pair these traditional treats with a simple café au lait or a brandied café Napoleon. Time to prepare: 1 hour and 30 minutes Time to cook: 15 minutes Ingredients 2 cups all-purpose flour 1/2 teaspoon cinnamon powder A half-teaspoon of baking powder 10 tablespoons melted butter 1 egg 1/2 granulated sugar, 1/2 cup vanilla extract 2 teaspoons of water 1 egg white 1½ cups powdered sugar 2 teaspoons instant espresso powder 1½ gallon espresso cream 2 tablespoons of milk

1/2 teaspoon vanilla extract Instructions: Mix the flour, cinnamon, and baking powder in a medium mixing bowl. Mix the sugar and the butter in a large mixing bowl until smooth. Stir in the dry ingredients until a smooth dough is formed, then stir in the egg and vanilla extract. Form the dough into a 2-inch-wide disk or log. After wrapping the dough in plastic wrap, place it in the refrigerator for about an hour. Preheat the oven to 350° To make the egg wash, whisk together the egg white and 2 teaspoons of water. To make the espresso cream filling, whisk together the powdered sugar, espresso powder, vanilla extract, and milk until smooth. To achieve a thick frosting consistency, beat the filling for about 90 seconds at high speed, adding 12 teaspoons of milk at a time if necessary. Roll out the dough disk to 1/4-inch thickness and carve out the sables with a 2-inch cookie cutter. If you're using a cookie dough log, cut it into 1/4-inch thick coins crosswise. Stroke the sables with the egg wash and bake for 12 to 16 minutes, or until lightly browned on the sides, on a parchment-lined baking sheet. Let the sables cool on the cookie sheet for 2 minutes before transferring to a wire rack to cool completely before filling with espresso cream.

Raspberry Lava Stone Cookies Recipe

Raspberry lava stones are available in small village patisseries across central France. The ingredients in these crispy cookies are similar to the classic French macaroon, with one major exception: the baker's ammonia. A pinch of baker's ammonia was added to the batter to give it a snappy texture. Time to prepare: 2 hours Time to cook: 12 minutes Serving size: approximately 2 to 3 dozen raspberry lava stone cookies Ingredients 2 cups of shelled toasted almonds 1/2 cup of granulated sugar 1 tablespoon all-purpose flour 1/4 teaspoon baker’s ammonia 3 beaten egg whites 1-2 drops of red food coloring 1/2 teaspoon raspberry extract Instructions: Grind the almonds in a food processor until they have a very coarse pebbly-sandy texture. Combine 1/4 cup sugar, flour, and baker's ammonia in a food processor,

using the pulse setting. At high speed, whip egg whites until it turns frothy. Continue beating while gradually adding the remaining 1/4 cup sugar, one teaspoon at a time, as well as the red food coloring with the raspberry extract, one teaspoon at a time. In a mixing bowl, whisk together the egg whites and sugar until glossy peaks form. Fold the sugar-nut mixture into egg whites gently. Refrigerate the batter, loosely covered but not touching, for 2-4 hours. This is an important step that should not be overlooked. Preheat the oven to 375°F and line a baking sheet with parchment paper. Scoop a 1½-inch apart spoonful of batter onto a parchment-lined baking sheet. Bake for 12-15 minutes until the cookies puff up and turn golden brown. Place the baked cookies on a wire rack to cool completely before serving.

Speculaas Recipe

This speculaas recipe makes a crispy, not-too-sweet cookie that begs to be dipped in coffee. This recipe's diverse blend of aromatic spices creates the signatory flavor for which Belgian speculaas cookies have been famous for centuries. For a delicious, slightly crunchy spice cookie, roll the dough to a 1/4-inch thickness. Time to prepare: 2 hours and 15 minutes Time to cook: 12 minutes Serving size: 12 to 18 servings Ingredients 1 cup granulated sugar 2 teaspoons vanilla extract 1¼ cup dark brown sugar 3½ cups flour 2 large eggs 2 teaspoons of baking soda 1½ teaspoons of ground cinnamon 1 teaspoon salt 1/4 teaspoon of ground nutmeg 1/2 teaspoon of ground ginger 1/8 teaspoon of ground cardamom

1/4 teaspoon of ground cloves 1/8 teaspoon of ground white pepper Instructions: Cream together the butter, vanilla extract, and sugars until well combined and fluffy Beat in the eggs one after the other on medium-high until the mixture is fluffy again. In a separate bowl, combine the remaining dry ingredients. Reduce the speed of the mixer to low and stir in the dry ingredients in thirds until thoroughly combined. Refrigerate the dough for about 2 hours or until completely chilled. Preheat the oven to 350°F before lining the baking sheet with parchment paper. Roll out the chilled dough into 1/4-inch thick and cut it into shapes with a cookie cutter. Bake the molded cookies for 9–12 minutes, or until the edges are browning and set. Allow the speculaas to cool on the baking sheet for 5 minutes before transferring them to a wire rack.

Ginger Cookies Recipe

The delicately crunchy butter cookie dough in this candied ginger cookie recipe is studded with a generous amount of zesty candied ginger. Because they're an icebox ginger cookie, the flavor develops beautifully as they chill - for up to 3 days - and they'll make your kitchen smell heavenly in just a few minutes for guests. It's the ideal holiday treat! Time to prepare: 10 minutes Time to cook: 15 minutes + 1-hour chilling time Serving size: 2 to 3 dozen candied ginger cookies Ingredients 2 to 3 dozen (approximately) 2 cups all-purpose flour 10 tablespoons melted butter ½ teaspoon baking powder 1 egg ½ cup granulated sugar 2/3 cup of chopped candied ginger 1 egg white 2 teaspoons of water

sugar granules for sprinkling Instructions: Mix the baking powder and flour in a medium mixing bowl. Cream the butter and sugar together in a large mixing bowl until smooth. In a mixing bowl, combine the egg, dry ingredients, and candied ginger until a smooth dough forms. Form the dough into a 1½-inch log. After wrapping the dough in plastic wrap, place it in the refrigerator for 1 hour. Preheat the oven to 350° To make the egg wash, whisk together the egg white and 2 teaspoons of water. Crosswise cut the dough into 14-inch thick coins. Brush the ginger cookies with the egg wash, sprinkle with sugar, and bake for 15 minutes, or until lightly browned around the edges, on a parchmentlined baking sheet. Cool the cookies on the cookie sheet for 2 minutes before transferring to a wire rack to cool completely.

Langues de Chat Recipe

Fingers or Madeleines. They look amazing on top of a bowl of ice cream. Time to prepare: 35 minutes Time to cook: 10 minutes Ingredients 1/2 cup of unsalted softened butter 1 cup of sugar 3 egg whites (at room temperature) 1½ teaspoons of vanilla extract 1½ cup of all-purpose flour 6 oz. of melted bittersweet chocolate Instructions: Preheat the oven to 400°F Grease baking sheets lightly. Cream the butter and sugar together until light and fluffy. Whisk together the egg whites and vanilla extract until stiff peaks form, then fold them into the butter mixture. Sift the flour on top and gently fold it in.

Using a pastry bag halfway full of dough, pipe 3 inches long cookies. Bake for ten minutes. Dip one end of the cookie into the melted chocolate and set it aside to harden. Egg Whites Work Like a Charm It is much easier to beat egg whites into the light, fluffy mounds required for many of these recipes if they are room temperature; for best results, chill the bowl and beaters. Because the protein in egg whites reacts with the acid, whipping the whites in a copper bowl is recommended. If you don't have a copper bowl, rinse it with lemon juice first.

Orange Cat's Tongue Cookie Recipe

Because of their long, thin shape, these treats are known as cat's tongue cookies or Langues de chat. Adding a pinch of fresh orange zest to these treats enhances the flavor and creates a heavenly aroma as they bake. Time to prepare: 1 hour Time to cook: 10 minutes Serving size: 4 dozen cookies Ingredients 2 egg whites 4 tablespoons softened butter (1/2 stick) 1/2 cup confectioners’ sugar 2 teaspoon fresh orange zest 1/2 teaspoon vanilla extract 1/8 teaspoon salt A half-cup all-purpose flour Instructions: Cream the sugar, butter, vanilla extract, orange zest, and salt on mediumhigh for 4 to 5 minutes, or until light and fluffy. Add the egg whites, one at

a time, to the creamed butter, and gently fold in the flour. Refrigerate the batter for 45 minutes. Preheat the oven to 350°F and line two baking sheets with parchment paper. Fill a pastry bag halfway with batter and pipe into 2½-inch long, 1/3-inch wide cookies. Bake for 10 minutes, or until the cat tongues are golden brown, before transferring to a wire rack to cool. To make lemon cat's tongues, replace the orange zest with lemon zest and 1/8 teaspoon lemon extract with vanilla extract.

Salted Butter Caramels Recipe

This recipe for salted butter caramels combines smooth, creamy caramel with a sharp, salty note; serve the salted caramels with a sprinkling of salt or dip them in melted chocolate for a delicious contrast. Time to prepare: 5 minutes Time to cook: 25 minutes Serving size: 24 portions Ingredients 5 tablespoons butter (cut into 5 pieces) 1/4 cup of light corn syrup 1½ cup granulated sugar 1 teaspoon of salt 1 cup heavy whipping cream 1/4 cup of water Instructions: Line the non-stick foil on the 8-inch square pan. Pour the heavy cream, butter, and salt into a simmer in a saucepan. Then, remove from the heat and set it aside once the butter has melted and the

cream has begun to bubble. Mix the sugar, water, and corn syrup to a boil in a medium saucepan over medium heat. To dissolve the sugar, drag a spoon or a heat-resistant spatula across the mixture regularly. Cook, constantly stirring, until the melted sugar mixture turns a uniform medium caramel color. Cook the caramel over medium heat, slowly pouring in the hot cream; the mixture will begin to bubble; carefully stir it down with a long-handled spoon to prevent a boil-over. Cook, stirring until the salted butter caramel reaches 240℉ or a teaspoon of candy forms a slightly firm ball when dropped into ice-cold water. Pour the hot, salted butter caramel into the prepared pan and leave to cool at room temperature for 2 to 3 hours.

French Lace Cookies Recipe

These elegant cookies are crispy, low in fat, and delectably delicious. Dress them up for special occasions by drizzling melted chocolate on top. Time to prepare: 20 minutes Time to cook: 6 minutes Ingredients 1 cup of all-purpose flour 1 cup finely chopped nuts 2/3 cup of brown sugar 1/2 cup of corn syrup 1/2 cup shortening Instructions: Preheat the oven to 375° In a mixing bowl, combine the flour and nuts. In a saucepan (medium heat), add corn syrup, sugar, and shortening to a boil, stirring constantly. Remove it from the heat and stir in the flour and nuts gradually. Drop batter by level teaspoonful up to 2 inches apart onto a baking sheet

that has been lightly greased. Only bake 7 to 9 cookies at a time. Bake for 4–6 minutes, then remove from oven and set aside for 5 minutes to cool before removing from pan.

Easy Pecan Pralines Recipe

Pecan pralines with evaporated milk, brown sugar, butter, and vanilla extract Time to prepare: 5 minutes Time to cook: 20 minutes Ingredients 3/4 cup of brown sugar 1¼ cup of granulated sugar ½ cup of evaporated milk 4 tablespoons of softened butter 1 teaspoon vanilla extract 1½ cups toasted pecans Instructions: In a heavy-bottomed pan, heat the sugars and milk until they reach the softball stage. Remove from the heat and stir in the frozen butter, vanilla, and pecans until smooth. Spoon onto waxed paper to cool. It's a straightforward recipe that yields the best pralines you've ever tasted.

Dark Chocolate Truffles Recipe

This dark chocolate truffle recipe is so rich and flavorful that it should be eaten slowly. These opulent candies are an excellent gift for the chocolate lover in your life, as well as an eye-catching addition to the office party dessert table. The keys to this recipe's success are learning how to make smooth ganache and using the proper rolling technique. Time to prepare: 20 minutes Cooking time: 10 minutes Serving size: 16 pieces Ingredients 2/3 cup of heavy cream 12 oz. semisweet chocolate (chop it into tiny pieces) 1 tablespoon of vanilla extract 1/3 cup of high-quality cocoa Instructions: Bring the heavy cream to a boil in a small saucepan over medium heat. As soon as possible, remove from the heat. Stir in the chopped chocolate

and vanilla extract until the ganache is smooth. Refrigerate the ganache until it is firm enough to roll into balls. Roll a heaping teaspoon of ganache into a ball as soon as you've measured it out. Set the ball aside to cool after rolling it in cocoa powder.

Chocolate Orange Biscotti Recipe

These chocolate orange biscottis are a delicious twist on the traditional love knot-shaped cookie. They have just a sweet enough, tangy orange flavor to offset the smooth chocolate. They are traditionally served with a glass of dessert wine or a cup of hot coffee because they are slightly crisp on the outside and dry on the inside. This is a popular dessert in Provencal gros souper restaurants or perhaps a Christmas Eve dinner. Time to prepare: 10 minutes Time to cook: 25 minutes Serving size: 12 cookies Ingredients 2 eggs 1/2 cup of sugar granules 5 tablespoons of softened butter 2 tablespoons Grand Marnier (or other orange liqueur), or use 1 teaspoon vanilla extract as a substitute 2 teaspoons orange juice 2 cups all-purpose flour

1/4 cup of cocoa powder A teaspoon of baking powder 1/4 teaspoon of salt Instructions: Preheat the oven to 325° Use parchment paper to line a baking sheet. Mix the eggs, sugar, and butter in a medium mixing bowl for about 2 minutes, or until the mixture is fluffy. Continue whisking the eggs, Grand Marnier, and orange zest until thoroughly combined. Combine the cocoa powder, flour, baking powder, and salt in a mixing bowl. Add a few tablespoons of the dry ingredients to the egg mixture, stirring until just moistened. Make 12 equal parts of the dough. Roll each dough into a small figure eight or any other desired shape on a lightly floured surface. Bake the knots for 25 minutes, or until they have set and begun to brown, on a baking sheet lined with parchment paper. Before serving, cool the biscottis on a wire rack.

Chapter Three - Italian Cookies When you think of Italian cuisine, you might imagine something more akin to Italian-American cuisine, which is far from authentic Italian cuisine. Since generations of Italian immigrants brought their family's recipes from their native villages to America, subsequent generations have adapted and altered these dishes because of product availability, the influence of American cuisine, and their families' preferences. Your favorite pizza may look nothing like what some native Italians consider being their signatory dish. A comprehensive collection of recipes to represent Italian cuisine is almost impossible to compile because of the number of regions in Italy and the influences of other cultures, and the variety of cookies that you can prepare in Italian style. So, where do you begin? In this chapter of this cookie book, we've gathered the best Italian cookie recipes. Italian cookies, which are somewhat based on the family tradition, are distinguished by fresh ingredients and simple preparation. Though some of these recipes have already been modified from their original form, you should further personalize them to your and your family's preferences. Ingredients might be slightly changed to make it creamier, sweeter, more colorful, or more nutritious. There is no such thing as a sacred recipe in an Italian bakery, and it is all about experimentation—and community. So, what are you waiting for? Put on your apron, spread out a red-checked tablecloth, pour a glass of your favorite warming Chianti or crisp and bubbly Prosecco, and enjoy these Italian Cookies Recipes!

Anginetti Cookies Recipe

Most people think of "Italian cookies" when they think of these light, frosted treats. Feel free to experiment with different colors for the frosting. Time to prepare: 15 minutes Time to cook: 20 minutes Serving size: 50 cookies Ingredients 1/2 cup of milk 1/2 cup sugar is a sugar substitute. 1/2 cup of vegetable oil 2 teaspoons of lemon extract 3 cups of flour 8 teaspoons of baking powder 3 eggs Instructions: Preheat the oven to 350°F. In a medium-speed electric mixer, combine the eggs, milk, lemon extract, and sugar. until thoroughly combined, sugar and oil Mix in baking powder and the flour at low speed. Mix until everything is

thoroughly combined. The dough should be sticky. Lightly dust the dough and your fingers with extra flour. Using a spoon, drop the dough onto a greased baking sheet. The cookies should be 2-inch apart. Then, bake for 8 to 10 minutes until the top is lightly browned. Take the cookie sheet out of the oven. Remove the cookies with a metal spatula. Allow for cooling on wire racks. If cookies must be frozen, heavy-duty plastic freezer bags are ideal for this. Cookies that haven't been frosted should be placed in the freezer.

Confectioners’ Frosting Recipe

This is a basic glaze that can be used on a variety of cookies. Icing is a versatile ingredient. For a different flavor, try substituting anise or another extract. Time to prepare: 10 minutes Serving size: 50 cookies Ingredients 6 cups of sugar for confetti 2 teaspoons of vanilla extract 1/2 cup of water Instructions: In a medium-speed electric mixer, combine all ingredients and beat until smooth. Frost the tops of the cookies with a metal spatula. Drizzle the frost down the sides of the pan and over the cookies to coat. Place the frosted cookies on wire cooling racks to dry. Keep in an airtight container. Lemon Confectioners’ Frosting

6 cups of sugar for confetti 2 teaspoons extract of lemon ½ cup of water The steps above must be followed. Orange Confectioners’ Frosting 6 cup sugar for confetti 2 teaspoons orange extract 1/2 cups of orange juice The steps above must be followed.

Chocolate Clove Drops Recipe This cookie is a Christmas tradition for many families of Italian descent. It has a one-of-a-kind design. Time to prepare: 30 minutes Time to cook: 8 minutes Serving size: 50 cookies Ingredients 2 ½ cups of flour 3 teaspoons of baking powder 1/2 teaspoon of baking soda 1/4 cup of cocoa 1 teaspoon of ground cloves 1/2 teaspoon of nutmeg 1/2 teaspoon of cinnamon 2 eggs 3/4 cup sugar 1/2 cup of milk 1/2 cup of melted vegetable shortening then cooled Instructions: Preheat the oven to 350°F. Using a wooden spoon, combine 2 cups of flour, baking powder, baking soda, cocoa, cinnamon, cloves, and nutmeg in a large stainless-steel mixing bowl. In the center of the dry ingredients, make a well. Place aside. Beat the eggs and sugar together with an electric mixer or a wire whisk. Half-fill the glass with milk, and thoroughly mix with melted shortening Pour in the egg mixture and start stirring with a wooden spoon. Stir in the remaining 1/2 cup of flour with a wooden spoon. This will result in the dough having a slight stickiness to it. Drop from a teaspoon onto a parchment-lined cookie sheet, leaving 2 inches between cookies. Bake for 8 to 10 minutes, or until the top is lightly browned. Take the cookie sheet out of the oven. Using a metal spatula, transfer the cookies from the baking sheet to a wire rack to cool. Allow cooling completely on cooling racks before frosting with Chocolate

Clove Frosting (A recipe is provided.) Allow the frosting to dry for several hours before serving. Frosted cookies should be stored in an airtight container.

Chocolate Clove Frosting Recipe

Chocolate and cloves are two exciting flavors. That’s why they’re perfect for the holidays. Relax with them and have a good strong cup of cappuccino. Time to prepare: 1 hour Time to cook: 40 minutes Ingredients 1/2 cup of milk 1 teaspoon of ground cloves 1/2 teaspoon of nutmeg 3 cups of confectioners’ sugar 1/2 teaspoon of cinnamon 1/2 cup of cocoa Instructions: Using an electric mixer, mix all of the ingredients in a mixing bowl until smooth. Frost the tops of the cookies with a metal spatula or butter knife. If your frosting is too stiff to spread, add a few drops of water and dip your spatula into it.

Before spreading, wet a butter knife or spatula.

Christmas Fruit Drops Recipe

These are dense, fruit-filled drops, similar to miniature fruitcakes best for the Christmas season. Christmas Eve is always a bigger deal in Italian households than Christmas Day. On Christmas Eve, all gifts are opened! Time to prepare: 20 minutes Time to cook: 10 minutes Ingredients 2 cups of chopped glacé cherries 1 cup of chopped walnuts 1¾ cup flour 1/4 pound of soft butter 1/2 cup of sugar 1 teaspoon of vanilla extract 3 eggs Sprinkle of salt Instructions: Preheat the oven to 375° Combine the cherries and nuts with 2 tablespoons of flour in a medium

mixing bowl. Mix with a wooden spoon until the fruit and nuts are evenly coated. Place aside. Cream the butter, sugar, and vanilla extract together with an electric mixer until light and fluffy. Mix in the eggs until well combined. To make a soft dough, gradually add the remaining flour and salt at low speed. Combine the floured nuts and cherries in a mixing bowl. Drop cookie dough from a rounded teaspoon onto a cookie sheet lined with parchment paper, spacing cookies about 2 inches apart. Bake for 10 to 15 minutes, or until lightly browned. Take the cookie sheet out of the oven. Remove cookies from the cookie sheet with a metal spatula and place them on wire cooling racks. You can serve them plain, dusted with confectioners' sugar, or topped with lemon curd.

Florentines Recipe

These crispy, almost candy-like cookies are the star of any platter. The zesty, fresh orange flavor complements the rich chocolate coating. They make excellent holiday gifts when festively wrapped in a candy box or cellophane bag tied with a fabric ribbon. Time to prepare: 30 minutes Time to cook: 20 minutes Serving size: 40 cookies Ingredients 4 tablespoons of unsalted butter 3 tablespoons of heavy cream 3 tablespoons of honey 3/4 cup of confectioners' sugar 1/3 cup of flour 1 orange juice 1 orange zest 1½ cups of finely ground almonds Spread Chocolate

6 ounces of semisweet chocolate 2 teaspoons of corn syrup 1/2 cup of extra almonds Instructions: Preheat the oven to 350°F. Melt butter in a medium saucepan over mild heat. Combine the honey, heavy cream, confectioners' sugar, orange juice, and flour in a mixing bowl. To break any lumps from the sugar or flour, whisk with a wire whisk. Bring to a boil while constantly stirring with a wooden spoon. Boil for 1 minute, or until the sauce thickens. Remove from the heat and add the orange zest and almonds. Allow the batter to cool to the touch, about 5 minutes. Spread half teaspoon batter onto a cookie sheet lined with parchment paper, spacing the cookies to about 1½ inches apart to allow for spreading. Bake for 10 to 15 minutes, or until the cookie is lightly browned on all sides. Take the cookie sheet out of the oven. Let cool cookies on a baking sheet lined with parchment paper. Remove from parchment paper with a metal spatula once cool. Slowly melt chocolate in a double boiler over simmering water. With a wooden spoon, constantly stir. Take the pan off the heat. Mix in the corn syrup. Put a dab of chocolate on the underside of each cookie with a butter knife or a metal spatula. While the chocolate is still moist, spread it over the cookie and sprinkle it with sliced almonds. If the chocolate becomes too thick to spread, return it to the simmering water to thin it out again. Allow cookies to dry for about an hour before keeping them in an airtight container.

Coconut Macaroons Recipe

These traditional cookies are often found on bridal shower cookie trays. Not only are the cookies eaten at the shower, but many women bring plastic bags or fill napkins with cookies to bring home for the men to eat. The light and spongy texture are achieved by vigorously whipping the egg whites. Time to prepare: 10 minutes Time to cook: 25 minutes Serving size: 40 cookies Ingredients 3 egg whites 1 teaspoon vanilla extract 3/4 cup of confectioners' sugar 1/4 cup of flaked sweetened coconut 1/2 cup of flour Instructions: Preheat the oven to 350° Egg whites and vanilla should be whisked until stiff peaks form in an

electric mixer fitted with the whisk attachment. Gradually stir in the confectioners' sugar. Combine thoroughly. Fold in the coconut and flour with a rubber spatula until well combined. Drop from a teaspoon onto a cookie sheet lined with parchment paper, spacing cookies 2 inches apart. Bake for 10 to 12 minutes, or until the top is lightly browned. Take the cookie sheet out of the oven. Cool cookies on a baking sheet lined with parchment paper. When the cookies are completely cool, carefully remove them with a metal spatula. To keep the softness, store in an airtight container.

Chocolate Butter Cookies Recipe

This is a decadent take on the classic butter cookie. For a two-toned treat, combine half of this chocolate dough with half of the plain butter cookie dough. Time to prepare: 1 hour Time to cook: 15 minutes Serving size: 50 cookies Ingredients 1/2 cup of sugar 1/2 pound of softened butter 1 egg 2 cups of flour 1 teaspoon of vanilla extract 1/2 cup of cocoa 1/2 teaspoon of baking powder Sprinkle of salt Walnuts (optional) Instructions: Preheat the oven to 350°

Cream the butter and sugar together with an electric mixer for 2 to 4 minutes until very fluffy. Mix in the egg, cocoa, and vanilla. Mix until combined. Gradually add the flour, salt, and baking powder at low speed. Mix just until combined. Overbeating the dough will make it difficult to squeeze through the pastry bag. Fill a pastry bag with the cookie dough and a large open star tip. Pipe cookies onto parchment paper. Make space between them about 1½ inches apart. For decoration, you could put a walnut half in the center of the cookie. Simply moisten the walnut with water and press it into the dough if desired. Bake for 12 to15 minutes, or until the edges start to brown. Lift cookies off the baking sheet and onto wire cooling racks with a metal spatula. Keep it in a container.

Pignoli Amaretti Recipe

These classic almond macaroons are generously rolled in pine nuts and baked until golden brown. Dip your hands in a bowl of water while rolling this dough. This keeps the dough from sticking to your hands as you roll it, and it also helps the nuts stick to the dough. Time to prepare: 30 minutes Time to cook: 18 minutes Serving size: 50 cookies Ingredients 1½ pounds of almond paste (break it into pebble-sized pieces) 1½ cups of sugar 1 cup confectioners’ sugar 4 egg whites 2 cups of pine nuts Instructions: Preheat the oven to 350° F. Mix sugar, almond paste, confectioners' sugar, and egg whites in an electric mixer at low speed. Mix on medium speed for about 1 minute.

This will result in a sticky dough. Roll the dough into about 1-inch balls. Using your hands, wrap the pine nuts around the balls. Place the cookies on a cookie sheet lined with parchment paper about 1½ inches apart. With your hand, compress the tops of the cookies. Bake for 12 to 18 minutes, stirring occasionally, or until golden brown. Take the cookie sheet out of the oven. Allow cookies to cool on parchment paper to facilitate removal. Once the cookies have completely cooled, remove them from the parchment paper with a metal spatula. It must be kept in an airtight container.

Amaretti Di Cioccolata Recipe

This is a chocolate-take lover on an almond macaroon. Bake them alongside the pine nut cookies to see if they're done. The chocolate macaroons are done when they are golden brown. Because this dough is a pine nut cookie variation, it is best rolled with wet hands, as described in the previous recipe. Time to prepare: 30 minutes Time to cook: 20 minutes Ingredients 1½ pounds of almond paste (broken into pieces the size of pebbles) 1½ cups of sugar 1 cup confetti sugar 1/2 cups of cocoa 4 egg whites 2 cups of sliced almonds Instructions: Preheat the oven to 350° F. Combine the sugar, almond paste, confectioners' sugar, egg whites, and

cocoa in an electric mixer at low speed. Mix on medium speed for 2 minutes. This will result in a sticky dough. Roll the dough into about 1-inch balls. Roll the balls in an almond-filled bowl. On a cookie sheet lined with parchment paper, space cookies 2 inches apart. With your hands, compress the tops of the cookies. Bake for 12 to 18 minutes, depending on the size of your oven. Take the cookie sheet out of the oven. Allow cooling on parchment paper before removing it from the oven. Once the cookies have completely cooled, remove them from the parchment paper with a metal spatula. It must be kept in an airtight container.

Biscotti Di Regina or Queen’s Biscuits Recipe

This is a traditional Sicilian cookie with a light sweetness. Time to prepare: 20 minutes Time to cook: 15 minutes Ingredients 1/4 pound of softened butter 1/2 cup of sugar 1 egg 1/2 cup of milk 1/4 cup flour 1 teaspoon baking powder 1 cup of sesame seeds 1 tablespoon Vanilla extract Instructions: Preheat your oven (375°F). Cream the butter and sugar together in an electric mixer until light and fluffy. In a medium mixing bowl, combine the egg, milk, and vanilla

extract until everything is well combined. Gradually add the flour and baking powder at low speed. Knead the dough until it is well combined on a lightly floured surface. This is going to be a very soft dough. Roll the dough to make 1-inch balls. Roll the balls in the remaining milk (about 1/2 cup) and then in the sesame seeds. This will aid in the adhesion of the seeds. Place the cookies on cookie sheets lined with parchment paper, 1½ inches apart. Press the tops of the cookies gently to flatten them. Bake for 10 to 15 minutes, or until lightly browned. Remove the cookies from the cookie sheet with a spatula.

Thumb Cookies Recipe

These jelly-filled cookies are well-known throughout the world. Their name comes from the fact that you can hold the jelly by making a hole in the center with your thumb. To make a larger batch, simply double the recipe. Roll the cookies in shredded coconut instead of chopped nuts for a tasty twist. Time to prepare: 30 minutes Time to cook: 14 minutes Serving size: 30-35 cookies Ingredients 1/2 pound of soft butter 1/2 cup of sugar 2 eggs 2 teaspoons of vanilla extract 1/2 teaspoon of salt 2 cups of flour 2 cups of chopped walnuts or hazelnuts 3/4 cups of jelly (your choice of flavor) Instructions:

Preheat your oven (350°F). Cream the butter and sugar together in an electric mixer until light and fluffy. Combine the egg yolks and vanilla extract in a mixing bowl. Combine all of the ingredients in a mixing bowl until everything is well combined. Gradually add the salt and flour at low speed. Combine all of the ingredients in a mixing bowl. Stir just until combined to form a soft dough. Roll the dough into 1-inch balls and set aside. In a small mixing bowl, whisk the egg whites with a fork until they are fluffy. In a separate small bowl, combine the chopped nuts. Roll the balls in nuts after dipping them in egg whites. Coat completely. Place the balls 2 inches apart on a cookie sheet lined with parchment paper. With your hands, flatten the tops of the balls. Make a hole in the center with your index finger. To fill the hole, use 1/2 teaspoon of jelly. Repeat with the remaining cookies, coating and filling them all. Bake for 12 to 18 minutes until golden brown around the edges. Take the cookie sheet out of the oven. Remove the cookies from the cookie sheet with a metal spatula and place them on a wire cooling rack to cool. It must be kept in an airtight container.

Mezza Luna Recipe

Also known as half-moon cookies. Meza Luna is chocolate cake-like cookies with a tender chocolate center. They are iced on one side with chocolate frosting and the other with vanilla frosting. Time to prepare: 15 minutes Time to cook: 15 minutes Ingredients 1/2 pound of soft butter 1/2 cup of sugar 1/2 cup of confectioners' sugar 1 tablespoon of vanilla extract 2 tablespoons orange juice 1 teaspoon almond extract 2 eggs 2½ cups of flour Instructions: In an electric mixer, cream together the butter, sugar, and confectioners' sugar.

Combine the vanilla extract, orange juice, almond extract, and 1 egg in a mixing bowl. Mix until everything is well combined. With the mixer on low speed, add the flour slowly, steady stream until just combined. Wrap the dough in plastic wrap and refrigerate it for about 2 hours or overnight. Preheat the oven to 350° On a lightly floured surface, roll out the dough to a ½-inch thickness. You can use a 3-inch half-moon cookie cutter to cut out shapes. Cookies should be spaced 2 inches apart on a cookie sheet lined with parchment paper. Combine the remaining egg in a small mixing bowl. Using a pastry brush, brush the tops of the crescents with the beaten egg. Bake for 15 minutes until the cookies turn golden brown on top. Using a spatula, remove the cookies from the cookie sheet and place them on a wire cooling rack. It should be stored in an airtight container.

Fork Cookies Recipe

The name of these cookies comes from the design on top. They're crispy and have a light anise flavor. Time to prepare: 10 minutes Time to cook: 15 minutes Ingredients 1/2 pound of softened butter 3/4 cup of sugar 1/2 cup of confectioners' sugar 2 eggs 2 teaspoons aniseed 2½ cups of flour 1 tablespoon baking soda 1 teaspoon of tartar cream 1/4 teaspoon of salt Instructions: Preheat the oven to 350° Using an electric mixer, cream together the butter, sugar, and

confectioners' sugar. Combine the eggs and aniseed in a mixing bowl. Mix until everything is well combined. At low speed, gradually add the flour, baking soda, cream of tartar, and salt. Knead the dough until it is smooth and soft. Form the dough into ½inch balls. Place cookies on cookie sheets lined with parchment paper, 2 inches apart. Make a crisscross pattern on the tops of the cookies with a fork. Dust the fork with flour to keep it from sticking. Bake for 10 to 15 minutes, or until golden brown on top. Remove the cookies from the cookie sheet with a spatula and on wire cooling racks. It should be stored in an airtight container.

Almond Crescents Recipe

After being dusted with confectioners' sugar, these horseshoe-shaped cookies taste the best. However, because they are fragile, place them on top of your cookie tray to avoid breaking them. Time to prepare: 15 minutes Time to cook: 20 minutes Ingredients 1/2 pound of softened butter 2 eggs 1 teaspoon of almond extract 2 cups of flour 1/4 teaspoon of salt 1 cup almonds, sliced Confectioners’ sugar for coating Instructions: Using an electric mixer, cream the butter and sugar together. In a mixing bowl, combine the eggs and almond extract. Mix until everything is well combined. At low speed, gradually incorporate the flour, salt, and almonds. Mix only

until everything is combined. Wrap the dough in plastic wrap and refrigerate it for about 2 hours. Preheat the oven to 350° Cut the dough into ½-inch-wide pencil-like strips. Shape these strips into horseshoes by cutting them into 3-inch-long pieces. Place them 1½ inches apart on a cookie sheet lined with parchment paper. Bake for 12 to 15 minutes, or until lightly browned on top. Remove from the cookie sheet with a metal spatula. While the crescents are still warm, roll them gently in confectioners' sugar. Remove from the oven and place on wire racks to cool. Cookies must be kept in an airtight container.

Noci Di Burro Recipe

These buttery cookies are dusted with confectioners' sugar. Fancy cookies, like these cookie balls, are usually made for special occasions and holidays. Time to prepare: 20 minutes Time to cook: 25 minutes Ingredients 1/2 pound of softened butter 1/3 cup of confectioners' sugar 1 tablespoon of vanilla extract 2 cups of flour 1 cup of chopped hazelnuts confectioners’ sugar for coating Instructions: Preheat the oven to 350° Cream the butter, confectioners' sugar, and vanilla extract together with an electric mixer until well combined. Mix in the flour and hazelnuts slowly. Roll the dough into 1/2-inch balls

and place them 2 inches apart on cookie sheets lined with parchment paper. Bake for 15 to 20 minutes, or until the edges are golden brown. Remove the cookie sheet from the oven. Roll the cookies in confectioners' sugar to coat while they are still warm. It should be stored in an airtight container.

Knot Cookies Recipe

They are plain, traditional biscuits that have been shaped and twisted into various shapes and twists. Every family rolls and shapes them in their distinctive manner. Before being frosted with confectioners icing, they can be braided or formed into rings. Time to prepare: 10 minutes Time to cook: 15 minutes Ingredients 3 eggs 1/2 cup of vegetable oil 1/2 cup of sugar. 1 tablespoon of vanilla extract 2¾ cups of flour 3 teaspoons of baking powder Salt sprinkle Instructions: Preheat the oven to 350° In an electric mixer, combine eggs, oil, sugar, and vanilla at medium

speed. Gradually add the flour, baking powder, and salt to the mixer at low speed. On a lightly floured surface, roll out the dough. Knead the dough until it's soft and pliable. Wrap the dough in plastic wrap and set it aside at room temperature for 15 to 20 minutes. Divide the dough into small pieces and roll into 14-inch-thick, 4-inch-long logs. Twist dough pieces together to make knots and braids. Place on a cookie sheet that has been lined with parchment paper. Bake for 15 to 20 minutes, or until lightly browned on top. Remove the cookies from the cookie sheet with a spatula. Cool off on the wire racks. When completely cool, apply confectioners' frosting.

Mocha Walnut Butter Cookies Recipe

This recipe with coffee and chocolate is a family favorite. One of the best things about them is the ease at which they melt in your mouth. Time to prepare: 30 minutes Time to cook: 15 minutes Serving size: 50 cookies Ingredients 1/2 pound of soft butter 1/2 cup of sugar 2 teaspoons of vanilla extract 2 teaspoons of finely ground espresso beans 1¾ cups of flour 1/4 cup of cocoa 1/2 cup of chopped walnuts Confectioners’ sugar for coating sugar Instructions: Preheat the oven to 350°F Cream the butter and sugar together with an electric mixer. Mix the

espresso and vanilla extract in a mixing bowl. Combine all of the ingredients in a mixing bowl until everything is well-combined -- the flour, cocoa, and walnuts. Roll the dough into 1-inch balls and place them 2 inches apart on cookie sheets lined with parchment paper. Bake for 12 to 15 minutes until the mixture becomes firm. You can know the firmness of the cookie by gently touching the top with your fingers. Take the cookie sheet out of the oven. Transfer the cookies from the cookie sheet to a wire cooling rack using a metal spatula. Cool and sprinkle confectioners’ sugar on top of the cookies. It must be kept in an airtight container.

Cinnamon Nutmeg Cookies Recipe

The cream cheese in the dough of this recipe gives it a rich, distinct flavor. The cinnamon and nutmeg sprinkles add just the right amount of sweetness and spice. If you don't have a pastry bag, roll the dough into 1inch balls and roll in the spice mixture before placing it on a cookie sheet lined with parchment paper. Press the tops of the balls together gently to flatten them. Time to prepare: 15 minutes Time to cook: 15 minutes Serving size: 45 cookies Ingredients 1/2 pound of soft butter 1 cup of sugar 3 ounces of softened cream cheese 1 egg yolk 2½ cups of flour Topping 1/4 pound of sugar 1 teaspoon of cinnamon

1 teaspoon nutmeg Instructions: Preheat the oven to 375℉. Cream together the butter, sugar, and cream cheese in an electric mixer. Mix in the egg yolk until well combined. Add the flour in a slow, steady stream until just combined. Place the dough in a pastry bag fitted with a large open star tip. Pipe 2-inch rounds 2 inches apart onto a cookie sheet lined with parchment. Combine the sugar, cinnamon, and nutmeg in a mini bowl. Sprinkle the spice mixture over the tops of the cookies with your fingers or a small spoon. Bake for 10 to 15 minutes, or until the top is lightly browned. Take the cookie sheet out of the oven. Gently transfer the cookies from the cookie sheet to a wire cooling rack using a metal spatula for cooling. Cookies should be stored in an airtight container.

Chocolate Puffs Recipe

A family favorite is chocolate puffs with chocolate cream filling. They're not difficult to make, and the majority of the time spent on them is handsoff. Time to prepare: 15 minutes Time to cook: 30 minutes Ingredients 2 cups flour 1/4 pound softened butter 1½ cups sugar 2 teaspoons baking powder 1 teaspoon vanilla extract 6 ounces melted semisweet chocolate 4 eggs Confectioners’ sugar Pinch of salt Instructions:

Cream the butter and sugar together with an electric mixer. In a mixing bowl, add the vanilla extract and melted chocolate. Mix until well blended. Add eggs. Slowly add baking powder, flour, and salt. This dough will be similar to that of a thick cake batter. Cover the mixing bowl with plastic wrap and place it in the refrigerator for about 3 hours or overnight. When the dough can be rolled into balls, it's done. Preheat your oven (350°F). Roll the dough into 1/2-inch balls. To coat the balls, use confectioners' sugar. Place the sugared balls on parchment paper. Place the cookies 1½ inches apart on a baking sheet. They will spread. Bake for 10 to 15 minutes at 350°F. The cookies will spread and flatten as they bake. If they are overcooked, they will become hard. Take the cookie sheet out of the oven. Place the cookies on a baking sheet lined with parchment paper to cool. Remove the cookies from the parchment paper with a metal spatula once they have completely cooled. To keep the cookies soft, store them in an airtight container after they have cooled.

Cinnamon “S” Cookies Recipe

These rich cinnamon-flavored cookies complement a hot cup of coffee perfectly. Time to prepare: 20 minutes Time to cook: 15 minutes Ingredients 1/4 pound of softened butter 1 egg 1½ cups of flour 1/2 cup of sugar 1 teaspoon of baking powder 2 teaspoons of cinnamon 2 teaspoons of brown sugar Instructions: Preheat the oven to 375℉. Cream the butter and 1/2 cup brown sugar in an electric mixer until light and fluffy. Pour in the egg. Blend until the mixture is completely smooth. Gradually add the flour and baking powder at low speed. Combine the

ingredients in a mixing bowl until they are just combined, forming a soft dough. Roll the dough into pencil-width ropes about 5 inches long on a lightly floured surface. In a small bowl, combine cinnamon and brown sugar. Coat the dough strips in the sugar and cinnamon mixture. Form into an “S” shape and place 2 inches apart on a cookie sheet lined with parchment. Bake for 12–15 minutes, or until the sides start to turn brown. Take the cookie sheet out of the oven. Transfer the cookies from the cookie sheet to a wire cooling rack using a metal spatula. Cool and keep in an airtight container.

Ladyfingers Cookies Recipe

These sponge cookies serve as the foundation for the traditional Italian dessert tiramisu. They're a family favorite when topped with vermouth-soaked strawberries. Whip the egg whites until stiff for the lightest ladyfingers. Time to prepare: 25 minutes Time to cook: 15 minutes Ingredients 1/4 teaspoon of tartar cream 3/4 cup of sugar 3/4 cup of flour 4 eggs Pinch of salt 1 teaspoon of vanilla extract Instructions: Preheat the oven to 375℉. Using an electric mixer, whip the salt, cream of tartar, and egg whites on high speed until soft peaks form. Add 1/4 cup of sugar gradually and beat until stiff.

In a separate bowl, whisk together the egg yolks, vanilla extract, and remaining 1/2 cup sugar until thick. Using a rubber spatula, fold in the flour. Gently fold the egg whites into the flour mixture. Spoon cookie batter into a pastry bag fitted with a plain open tip. Pipe the batter into 3-inch ladyfingers on a cookie sheet lined with parchment paper. Cookies should be spaced 1 inch apart. Bake for 10 to 12 minutes, or until lightly browned, on the spot. Remove the cookie sheet from the oven. Allow cookies to cool on a baking sheet lined with parchment paper. When the cookies are cool enough to handle, carefully remove them from the parchment paper with a spatula. To keep the cookies soft, store them in an airtight container after they have cooled.

Diti Di Dolci (Sweet Fingers) Recipe

One of my favorite flavor combinations is almond with a slight chocolate undertone in these cookies. Serve them with a simple gelato or spumoni for dessert. Time to prepare: 25 minutes Time to cook: 15 minutes Ingredients 1/2 pound of soft butter 2 cups of flour 1/2 cup of sugar 2 eggs 1 teaspoon almond extract 1/2 cup of chopped semisweet chocolate 1/2 cup chopped almonds 1/2 teaspoon of baking powder An extra cup of granulated sugar Instructions: Cream the butter and sugar together in an electric mixer until light and fluffy. Add 1 egg and the almond extract to a mixing bowl. Blend until the

mixture is completely smooth. Mix the flour and baking powder gradually at a low speed. Mix until everything is thoroughly combined. Stir in the chocolate and almonds with a wooden spoon. Wrap the dough in plastic wrap and place it in the refrigerator for 1 to 2 hours. Preheat the oven to 350℉. Roll out the dough onto a lightly floured surface. Make 1/2-inch strips out of the dough. Trim the strips to 2-3 inches in length. On a cookie sheet lined with parchment paper, space cookies 1½ inches apart. Using a fork, beat the rest of the egg in a bowl. Brush the cookies with the egg and sprinkle with additional sugar using a pastry brush. Bake for 15 to 20 minutes, or until the top is golden brown. Take the cookie sheet out of the oven. Remove the cookies from the cookie sheet with a metal spatula. It must be kept in an airtight container.

Date Nut Bars Recipe

Making these cake-like squares is a breeze. One of my favorite holiday jobs was shaking the bars in a plastic bag with confectioners' sugar to coat them. Time to prepare: 20 minutes Time to cook: 20 minutes Ingredients 1/2 pound of softened butter 1¼ of cup sugar 2 teaspoons of vanilla extract 4 eggs Pinch of salt 1¼ cup of flour 2 cups of chopped dates 2 cups of chopped walnuts Instructions: Preheat the oven to 350°F. Lightly spray a 12 x 16-inch cookie sheet or jelly roll pan with nonstick

cooking spray. Make use of a cookie sheet with sides. Place aside. Cream the butter and sugar together with an electric mixer. Add vanilla and eggs. Mix until well blended. At low speed, add salt, flour, dates, and walnuts. Mix until everything is thoroughly combined. Place the prepared cookie sheet on top of the dough. To ensure that everything is in place, use a spatula. Distribute the dough evenly. Bake for 20–30 minutes, or until the top is lightly browned on all sides. Remove the baking pan from the oven. Cool on a wire cooling rack in the sheet pan. Once completely cool, cut into 1-inch slices. Sprinkle confectioners' sugar over the one-inch squares.

Chocolate Sandwiches Recipe

What could be better than two scrumptious cookies sandwiched between two layers of decadent chocolate filling? Time to prepare: 10 minutes Time to cook: 10 minutes Serving size: 50 cookies Ingredients 1/2 pound of softened butter 3/4 cups of sugar 1 egg 1 tablespoon of vanilla extract Pinch of salt 1½ cups of flour Chocolate Filling 8 ounces of semisweet chocolate 3 teaspoons of light corn syrup 3 teaspoons liqueur de coffee

Instructions: Preheat the oven to 350°F. Cream the butter and sugar together with an electric mixer. Combine the egg and vanilla extract in a mixing bowl. Combine all of the ingredients in a mixing bowl until everything is well combined. Gradually add the salt and flour at low speed. Mix until everything is thoroughly combined. Pipe 2-inch-long strips onto parchment paper using a pastry bag fitted with a plain tip, spacing cookies 2 inches apart. Try to pipe all of the cookies the same length. This will make pairing them easier. Bake for 8 to 12 minutes, or until the edges are golden. Take the cookie sheet out of the oven. Using a metallic spatula, remove the cookies from the cookie sheet. Allow cooling on a wire rack completely. Slowly melt the chocolate in the bowl over simmering water. With a wooden spoon, constantly stir. Once the butter has melted, add the corn syrup and coffee liqueur. Take the pan off the heat. Spread a dab of chocolate on the bottom of each cookie with a butter knife. Make a sandwich with another cookie on top of the chocolate. The rounded edges should be outward-facing. Fill the remaining cookies with the chocolate filling. Return the chocolate to the simmering water to thin it out to a spreading consistency if it thickens too much.

Pesche Dolci (Peaches Cookies) Recipe

When filled and sugared, these cookies resemble real peaches. They are cookies for fun that make an excellent party conversation starter when stacked in a basket. This is an excellent one for children. Time to prepare: 40 minutes Time to cook: 20 minutes Serving size: 25 cookies Ingredients Cookie 4 eggs 1 cup of vegetable oil 1 cup of sugar 4 cups of flour 4 teaspoons of baking powder Filling 2 cups of peach preserves 2 ounces of amaretto liqueur 1 tablespoon of water coating

4 packages of peach Jell-o 3/4 cup granulated sugar Instructions: Preheat the oven to 350°F. Combine the eggs, oil, and sugar in a mixing bowl. Mix in the flour and baking powder at low speed until a slightly sticky dough forms. Allow the dough to cool for 6 to 10 minutes at room temperature. Roll the dough into small balls about the size of a rounded teaspoon. Because you'll be matching the balls, try to roll them evenly. Bake for 15 to 20 minutes, or until lightly browned, on a lightly greased cookie sheet. Take the cookie sheet out of the oven. Transfer the cookies from the cookie sheet to a wire cooling rack using a metal spatula. Using a wooden spoon, combine the filling ingredients. When the cookies are cool enough to handle, use a paring knife to scoop out the undersides. Crumble the insides into fine crumbs and incorporate them into the filling. Sort the cookies into pairs that are complementary to one another. Spoon filling into cookie pairs, allowing it to ooze out the seam. A sphere can be formed by pressing the flat ends together. Apply a thin layer of extra filling around each peach with your fingers. Roll in powdered Jell-o while still moist. Like a final coat, roll in plain granulated sugar. Keep it in a cool, dry place. If desired, garnish with a green leaf.

Chocolate Sesame Bars Recipe

This is one of several recipes for bar cookies included in this collection. They have a rich almond flavor, a chocolate filling, and a crunchy crumb topping and are simple to make. Time to prepare: 30 minutes Time to cook: 10 minutes Ingredients Filling 6 ounces of semisweet chocolate 3 ounces of cream cheese 1/3 cup of heavy cream 1/2 cup of chopped walnuts 2 tablespoons of sesame seeds 1/2 teaspoon of almond extract Crust 1½ cups of flour 1/2 teaspoon baking powder pinch of salt 1/4 pound of softened butter

3/4 cup sugar 1 egg Instructions: Preheat the oven to 375° Coat an 8-inch square cake pan lightly with nonstick cooking spray. Melt the chocolate, cream cheese, and heavy cream in a small saucepan for the filling. Stir with a spoon until the chocolate is melted. Take the pan off the heat and add in the walnuts, sesame seeds, and almond extract. Place aside. Using an electric mixer, mix all of the crust ingredients. Combine the ingredients at low speed to make fine crumbs. Evenly distribute half of the crumb mixture in the prepared pan. Spread the filling mixture over the crust with a spatula, spreading it to the edges. Sprinkle the remaining crumb mixture over the chocolate filling and gently press down. Bake for 20 to 25 minutes, or until golden brown on top. Take the pan out of the oven. Place the pan on a wire cooling rack to cool. Once completely cool, cut into 1-inch squares. Keep refrigerated bars in an airtight container.

Cinnamon Nut Bars Recipe

The buttery crust and rich nut topping elevate these squares to the level of a candy-like dessert. For fancier cookie tray additions, cut them into triangles or diamonds. Time to prepare: 20 minutes Time to cook: 35 minutes Serving size: 45 cookies Ingredients Crust 1/2 pound of softened butter 1/2 cup of brown sugar 1/2 teaspoon of vanilla extract 1 egg 2 cups of flour Topping 2½ cups of chopped walnuts 2 teaspoons of cinnamon 1/2 teaspoon of nutmeg 1/4 pound of softened butter 1/2 cup of honey

1/4 cup of brown sugar 1/4 cup milk Instructions: Preheat the oven to 350℉. To make the crust, cream together the butter and sugar in an electric mixer until light and fluffy. Combine the vanilla extract and the egg in a mixing bowl. Gradually add the flour to make a soft dough at low speed. Mix it all to blend. Grease a 10 x 10-inch baking pan with cooking spray and shape the dough into it. Allow the crust to extend slightly up the sides and cover the bottom of the pan. Bake the crust for 12 to 15 minutes, or until golden brown. Take the pan out of the oven. To cool, place on a wire cooling rack. In a medium mixing bowl, combine walnuts, cinnamon, and nutmeg to make the topping. Blend until the mixture is completely smooth. Place aside. Melt the butter in a medium saucepan over medium heat. Combine the honey and brown sugar in a mixing bowl. Stir with a wooden spoon until it reaches boiling temperature. Allow boiling for 2 to 3 minutes while constantly stirring. Remove the saucepan from the heat. Pour the hot mixture over the nuts and spices right away. Half-fill the glass with milk. Spread evenly over the crust with a wooden spoon. Bake for 12 to 20 minutes, or until the sauce bubbles. Remove the baking pan from the oven. Place the pan on a wire cooling rack to cool. Allow the cookies to cool completely in the pan. Cut the dough into squares. It must be kept in an airtight container.

Conclusion Traditionally baked cookies are the best of cookies that you can ever taste. They are amazing in every way. No other kind of cookies smell and taste as delicious as these cookies. And the most important thing is that they are simple and homemade. When you bake these recipes at home, the aroma of a bakery fills the air. They look stunning when they come out of the oven. They have the best feeling in the world when you hold them. It gives you the chills because of the warmth it leaves in your palm. If most of the cookies are soft and squishy, you've done it correctly. The softness leaves you with a delicious warming sensation. What are you waiting for? Get your apron, your ingredients, and get your hands working your baking tools towards the perfection of making succulent and sumptuous cookies. Have it in mind that it might take a while to perfect some of them due to oversight or anxiety, but in no time, you will get them done perfectly in a blink of an eye.

Afterthoughts

I’ve been writing recipe books for some time now, and do you know what’s the best feeling about it? Well, it’s the chance to put my ideas down so that everyone can try them out, and not just me. It’s always more fun when others have a chance to enjoy the recipes I enjoy. However, I still try to make things simpler so that everyone can have a go at them. No matter the experience levels. In fact, I had feedbacks from top chefs and people who never stopped inside a kitchen. They loved the simplicity of the recipes and yet how delicious they have turned out. That’s why please do leave honest feedback. It will help everyone in deciding which book they need and it will help me become even better at my work. Also, share your favorite recipes from this book and maybe I’ll create a book collection of my reader’s favorite recipes. Thanks Brian White

About the Author Sometimes it takes time to find out your career path. Going through a few changes in lifestyle, job positions and even forgetting about your college. Well, Brian White didn’t know anything about cooking, recipes, and not even recipe writing, well not until he discovered one cookbook of his great, great mother. Then he decided not to proceed with a career according to his college major and try his luck in cooking. The first couple of years were the most difficult ones. He had to take classes even for the cooking basics. But as he started to go deeper into the field it because of the love of his life. Now, his goal is to help everyone, well, those who want to learn how to cook and those who want to learn more recipes and prepare dishes for the whole family. In fact, he didn’t want to limit himself to only one type of cooking so he started writing books on many different topics. Because in his point of you this was the only way he can reach more people. Now, men and women are constantly in touch with him, asking for help and even requesting unique recipes for special occasions. His experience led to cookbooks that bring joy to the one making the dish and to those who are eating it. Even today, he is not stopping. Brian White continues to create cookbooks and he won’t stop, well not for a long, long time. So, you should definitely expect more cookbooks of his own creating every now and then.