Crunchy and sweet, these Florentines Biscuits are a favourite classic cookie. These delightful almond cookies are filled with dried fruit and a simple caramel, and are baked until baked until golden and crisp.
These popular Russian Soft Farmer’s Cheese Cookies are tender and flaky. The dough is made with cold butter and farmer’s cheese (ricotta can also be used), which results in a texture that resembles puff pastry – crisp and golden on the outside with a multitude of thin layers inside. My Mom used to make these
Christina Tosi's corn cookies from Momofuku Milk Bar.
Stop hoarding your Mallomars. Carey Nershi of Reclaiming Provincial shows us how to make New York's rarest cookie, whenever and wherever you want them.
A simple buttery shortbread cookie base is peppered with the zippy tartness of dried hibiscus flowers, rounded out with warm cinnamon notes, then dipped and drizzled with a vibrant hibiscus tea glaze.
Celebrate Christmas by serving Lebkuchen also known as German Honey Bars that tastes like a gingerbread cookie and is topped with a lemon flavored glaze.
These shortbread cookies are a magical combination of flour, butter, sugar, vanilla paste, and Kosher salt. They are so simple, yet they can be so elegant, and they are perfect for a holiday table or a gift of Christmas cookies. You can make the dough in advance and refrigerate or freeze it, making holiday baking that much easier. The baked cookies can also be frozen. This Short Bread recipe comes from the Bouchon Bakery cookbook by Thomas Keller and Sebastien Rouxel. The book is big, nearly 400 big pages of heavy stock paper, and includes positively stunning photographs. It's also full of beautifully written stories about the bakery, the bakers, and the various recipes. I bought the book about two years ago, but it has been languishing on a shelf since then. Silly me. Since I picked it up again, I can't seem to put it down. Bouchon Bakery Shortbread Cookie Recipe Ingredients 180 grams (6.3 ounces) unsalted butter, room temperature 90 grams (1/2 C) granulated sugar 2 grams (5/8 tsp) Kosher salt 5.9 grams (1 tsp) vanilla bean paste 270 grams (1 3/4 C plus 3 T) all purpose flour 2 to 3 T sanding sugar for sprinkling Instructions In the bowl of a stand mixer, cream the butter with the paddle attachment on medium low speed until smooth. Add the sugar and salt and mix on medium low for 2 minutes. Add the vanilla and mix for 30 seconds. Add half of the flour, and mix until just incorporated, about 30 seconds. Repeat with the second half of the flour. Place a large piece of plastic wrap on the counter, and mound the dough on top of it. Form the dough into a 5 inch by 5 inch block. Wrap it with the plastic wrap, and refrigerate for at least 2 hours and up to 2 days. When ready to bake, place a rack in the middle of the oven and preheat it to 325 degrees F. Line a baking sheet with parchment. Roll the dough out to a 9 inch by 9 inch square between two pieces of wax or parchment paper. You may have to pound it a bit with your rolling pin to get it to roll out. If it gets too soft, you can put it back into the refrigerator to firm up. With a sharp knife, and using a ruler, score the dough into four 2 1/4 inch wide horizontal strips. Next, score the dough into six 1 1/2 inch vertical strips. Sprinkle the dough with sanding sugar or granulated sugar. Cut the dough along the scoring into 24 individual rectangles. Place the rectangles about 1/2 inch apart on the baking sheet. Place the sheet in the oven, and bake, using convection, for 13 to 15 minutes, or if not using convection, for 17 to 19 minutes. Cool on the baking sheet for about 5 minutes, and then move the cookies to a wire rack to cool completely. Store in an airtight container for up to three days. Slightly adapted from Bouchon Bakery.
Ma’amoul cookies feature a sweet spiced date filling stuffed into a rich, buttery, crisp cookie that’s somewhat similar to shortbread.
Delicately lemony and so sparkly, this unique little hibiscus cookies recipe is perfect for the holidays and special occasions.
These Simple And Delicious Almond Croissant Blondies have the ultimate rich flavour of an almond croissant minus the effort to make a batch of croissants.
These Amaretti cookies are slightly crispy on the outside and soft and chewy almond cookies on the inside. The secret to making these delicious Italian cookies is underbaking!
I dug out my sandbakkel tins and made a batch to freeze for Christmas. It's been a few years since I've made these. I forgot how good they are! Sandbakkel are a Scandinavian type shortbread cookie baked in special tins. You can find the tins here. I got my tins from my mom. They are a bit battered, but seasoned well after so many uses. When you first get them, you need to butter them and put them in the oven for awhile. You aren't supposed to wash them after use....just wipe them clean. These cookies are a bit putsy. First you have to spread the dough evenly in the tins with your fingers, bake them, cool them a bit, then tap them until the cookie falls out. I only have about a dozen tins, so the process takes a few hours before they are all baked. But once they are done, you have a delicious almond shortbread type cookie! They are good plain, or used as a tart and filled with cream and berries. I love them both ways! Tasty Tuesdays It's a blog party Tuesdays at the Table Tempt My tummy Tuesday Sandbakkel 1/2 c. sugar 2 T. brown sugar 2 T. powdered sugar 1/2 c. shortening 1/2 c.butter 1 egg 1 tsp. almond extract 1/2 tsp. salt 2 c. flour Mix well. Press into tins and bake at 375 for 8-10 minutes.
If you’re looking for a really easy recipe to make, then these pistachio thumbprint cookies are for you! They’re simple, fun to make and so pretty to look at. Oh and they taste amazing too!
Milk Bar Corn Cookies. SO GOOD.
These heavenly vegan Florentines are gluten-free, oil-free and are about to be your new favourite cookie recipe! Are these a cookie or a biscuit? Who cares! They're delicious! Packed with pistachios, dried cranberries, candied citrus peel and much more! You won't be able to resist these fan favourite treats!
The cookbook from Breads Bakery in New York City is out now
Tender almond sponge cake layered with apricot jam and topped with a snappy chocolate glaze: these typically red,white and green bite-sized ‘cookies’ get a colorful ombre twist!
Dense and moist, these Italian Anise Cookies are an easy-to-make classic Christmas cookie. The cookie dough, flavored with anise extract is made with just a bowl and a spoon, and decorated with a simple glaze and sprinkles.
Kourambiedes are a Greek shortbread that is very popular around Christmas time. Traditionally, they're made with ground almonds but, I decided to spice things up with pistachios, cardamom, and aromatic rose water. The result was a melt in your mouth cookie that's perfect with a hot cup of tea.
Sweet and spicy gochujang cookies are made with a cinnamon spiced brown sugar based cookie with a gochujang caramel swirl. These Korean fusion cookies are similar to snickerdoodles but with a spicy kick.
For those of you who were wondering where I've been for the last few weeks, I had a brief holiday back in Greece to attend my best friend's ...
I was born and raised in Holland, where we used almond paste quite often in our baking. I created this recipe to capture the outstanding flavors of home.
I have a confession to make. I have a huge bag of dates hidden in my refrigerator. And my refrigerator is far from huge. It is taking up a lot of premium real estate in there, although, since I hav…
Nigella's Forgotten Cookies certainly live up to their name: easy to whip up, then baked in a pre-heated oven, forgotten about 'til morning.
Hi there friends! It’s officially the holiday season. When did that happen? I feel like it was mid-summer when I went to bed last night, and I woke up in early December. Yeesh. So, to try to …
These creamy and colorful ube cheesecake bars are made with two types of cheesecake fillings swirled together: tangy sour cream cheesecake and ube flavored cheesecake!
The Nanaimo Bar Recipe Collection. From an improved classic recipe to great new versions like Irish Cream or raspberry; 9 new flavors!!
Easy and delicious, bem casado is a delightful Brazilian wedding cookie filled with dulce de leche that tastes like more! Get the recipe!
