Kookie Palace

cookie recipes, food, gardening

Shortbread March 5, 2014

Filed under: Cookies — pimom @ 07:41
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Christmas Cookies

Ingredients:

  • 1 1/3 (2 sticks and 6 tablespoons) cups of unsalted butter at room temperature
  • 2/3 cup sugar
  • 3/4 teaspoon salt
  • 3/4 teaspoon vanilla extract
  • 3 1/3 cups flour, sifted

Cream butter and sugar with an electric mixer until light and fluffy, about two minutes.  Add salt and vanilla. Beat until combined. Add flour until combined.

Preheat oven to 275. Grease the bottom of a baking pan with the butter wrappers.  Line the pan with parchment paper.

Evenly press the dough into the pan. Cut the dough in half, lengthwise with a knife.  Cut the dough crosswise into approximately 34 one inch bars. Pierce each cookie twice, with the tines of a fork.

Bake the shortbread until the edges are very lightly browned, about 45 – 60 minutes.  Remove from oven and recut with a knife.  Cool on a wire rack.  Pull up on the edge of the parchment paper to help remove the cookies from the pan. Store in an airtight container for up to a month.

The tips of these cookies can also be dipped in chocolate.

 

Classic Lemon Bars November 28, 2013

Filed under: Cookies,Desserts — pimom @ 20:23
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Lemon Bars

CRUST

1 cup softened butter

1/2 cup granulated sugar

2 cups flour

1/2 teaspoon salt

zest of one lemon

BAR

4 eggs

1 1/2 cups granulated sugar

1/4 cup flour

2/3 cup lemon juice (2-3 lemons)

zest of one lemon

TOPPING

Powdered Sugar

Candied Lemon

 

Cream butter and sugar in an electric mixer for a couple of minutes.  Sift flour and salt.  Add lemon zest to butter mixture.  Add flour mixture to butter mixture.

Preheat oven to 350 degrees.  Use the butter wrappers to butter the bottom of a 9 x 13 glass baking dish.  Line the dish with parchment paper.  Press the crust dough into the bottom of the baking dish.  Bake for 20 minutes, or until edges are golden brown.

Sift the flour and sugar for the bars together.  Add the zest to the flour mixture.  Whisk the eggs a little.  Add the eggs to the flour mixture.  Add the lemon juice.  Pour on top of the crust and bake for 25 to 30 minutes.

Cool the bars on a wire rack for 20+ minutes.  Finish cooling in the refrigerator for a few hours or overnight.  Cut into squares and dust the top with sifted powdered sugar and/or decorate with candied lemon.

 

Whole Raspberry Lemon Bars November 4, 2013

Raspberry Lemon BarCRUST

1 cup softened butter

1/2 cup granulated sugar

2 cups flour

1/2 teaspoon salt

zest of one lemon

BAR

4 eggs

1 1/2 cups granulated sugar

1/4 cup flour

2/3 cup lemon juice (2-3 lemons)

zest of one lemon

2 cups fresh raspberries

TOPPING

Powdered Sugar

 

Cream butter and sugar in an electric mixer for a couple of minutes.  Sift flour and salt.  Add lemon zest to butter mixture.  Add flour mixture to butter mixture.

Preheat oven to 350 degrees.  Use the butter wrappers to butter the bottom of a 9 x 13 glass baking dish.  Line the dish with parchment paper.  Press the crust dough into the bottom of the baking dish.  Bake for 20 minutes, or until edges are golden brown.

Sift the flour and sugar for the bars together.  Add the zest to the flour mixture.  Whisk the eggs a little.  Add the eggs to the flour mixture.  Add the lemon juice.  Gently fold in the raspberries.  Pour onto crust and bake for 25 to 30 minutes.  The edges should be brown and it should be set in the middle.

Cool the bars on a wire rack for 20+ minutes.  Finish cooling in the refrigerator for a few hours or overnight.  Cut into squares and dust the top with sifted powdered sugar.

 

Kruschiki May 15, 2012

Filed under: Cookies — pimom @ 10:13
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Image

Kruschiki/Chruschiki

  • 8 egg yolks
  • 1 tablespoon powdered sugar
  • 1 ½ cups of sour cream
  • 1 tablespoon of vodka
  • 1 ¼ pounds of flour (567 grams)
  • salt
  • lard or shortening for frying

Beat egg yolks and powdered sugar with a mixer until combined.  Mix in sour cream and vodka until smooth. Sift flour and salt together.  Change the mixing blade to a dough hook, and then mix the flour into egg mixture.  Knead the dough for about 15 minutes.  The dough should be firm.  Cover the dough with a damp cloth and let it rest for 20-30 minutes.

Divide the dough into manageable pieces, about the size of a baseball.  Roll out.  It should be thin, but not see-through.  Cut the dough into strips. Make a diagonal slit in the middle and pull one end through the slit to make the bow.

Heat the lard or shortening.  Fry the dough in the lard quickly (no more than one minute per side), until golden brown, but not too brown.  Drain on paper towels.  Dust with powdered sugar.

These are best eaten the day they are made.

 

Mint Chocolate Cookie December 23, 2011

ImageYield: 36 three inch cookies

11/2 sticks of unsalted butter

11/2 cups of dark brown sugar

1 bag of chocolate chips

2 eggs

21/2 cups of flour

1/2 teaspoon of salt

11/4 teaspoons baking soda

2 boxes of Andes mints

Melt butter and dark brown sugar in a large saucepan over medium heat.  Add chocolate chips and stir until melted.  Cool for about 10 minutes.

Beat the eggs.  Slowly add them to the chocolate mixture.

Sift the flour, salt, and baking soda together.  Mix into chocolate mixture.

Put the saucepan in the fridge for about an hour.

Line cookie sheets with parchment paper.  Scoop the dough onto the parchment paper using a damp 11/2 inch ice cream scoop.

Bake for 10-12 minutes.  Place an Andes mint on each cookie and bake for another 30 seconds.  Take the cookie sheets out of the oven and gently spread the mint over the cookie using a butter knife.  Put the cookie sheet on a wire rack to cool for a couple of minutes.  Use a spatula to transfer the cookie from the pan to continue cooling on the rack.

There should be some mints left over to snack on, yum!  This is a delicious cookie.  I have tried a few other types of mints, but none work, melt as well as the Andes mint.  For the holidays, especially Christmas or St. Patrick’s Day, it is great if you use the Andes mint that are green on the outside and have chocolate in the middle-it makes the top of the cookie a pretty green and still tastes fabulous!

 

Cheese Kolacky November 18, 2011

Filed under: Cookies — pimom @ 19:00
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Cheese Kolacky

COOKIE

1, 8 oz package of softened cream cheese

1 cup, 2 sticks, softened unsalted butter

2 cups flour

1 cup confectioner’s sugar (plus more for dusting cookies)

2 teaspoons baking powder

Beat cream cheese and butter with an electric mixer for one minute.

Sift flour, sugar, and baking powder into another bowl.

Slowly add dry ingredients into cream cheese mixture.  Beat in mixer for about two minutes.

Shape dough into golf ball size balls.  Place two inches apart on a cookie sheet lined with parchment paper.  Press your thumb into each ball to make a cavity for the filling.  Spoon filling into cookie.

Bake cookies in a preheated 350 degree oven for about 12 – 15 minutes.  They are done when the bottoms are lightly browned.  Place on wire rack to cool.  When completely cooled dust with powdered sugar.

CHEESE FILLING

1, 8 oz package of softened cream cheese

1 cup cottage cheese

1 egg yolk, room temperature

1/2 teaspoon vanilla

1/4 cup sugar

1 tablespoon lemon juice

1/4 teaspoon fresh nutmeg

Combine all ingredients in mixer and mix until combined and smooth.

These cookies are soooo delicious.  The sweet cheese filling is the best! However, you can substitute the filling for jam, pie filling (cherry is good) or even Nutella if you like. Just be careful with all fillings- cook the cookie long enough, or the filling kind of bottoms out.  I have not had nutmeg or lemon juice when I made these and they still came out ok.  The sweet cheese filling is also great in breads and pastries.

 

 

Rustic Nut Bars Review September 13, 2010

Filed under: Cookies — pimom @ 18:15
I am sharing this recipe as I have been asked for it many times.  It is, however, not my own recipe, so I copied it from the original source, Taste of Home magazine. They have lost of tasty recipes in their magazines that are made by and shared by home cooks.  I have made this often to rave reviews.  The only things I do differently is I just use milk instead of cream.  I also use random nuts, whatever I have on hand. Usually cashews, almonds, and macadamia nuts.
  • 40 ServingsRustic Nut Bars Recipe
  • Prep: 20 min. Bake: 35 min. + cooling

Ingredients

  • 1 tablespoon plus 3/4 cup cold butter, divided
  • 2-1/3 cups all-purpose flour
  • 1/2 cup sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 egg, lightly beaten
  • TOPPING:
  • 2/3 cup honey
  • 1/2 cup packed brown sugar
  • 1/4 teaspoon salt
  • 6 tablespoons butter, cubed
  • 2 tablespoons heavy whipping cream
  • 1 cup chopped hazelnuts, toasted
  • 1 cup roasted salted almonds
  • 1 cup salted cashews, toasted
  • 1 cup pistachios, toasted

Directions

  • Line a 13-in. x 9-in. baking pan with foil; grease the foil with 1 tablespoon butter. Set aside.
  • In a large bowl, combine the flour, sugar, baking powder and salt; cut in remaining butter until mixture resembles coarse crumbs. Stir in egg until blended (mixture will be dry).
  • Press firmly onto the bottom of prepared pan. Bake at 375° for 18-20 minutes or until edges are golden brown. Cool on a wire rack.
  • In a large heavy saucepan, bring the honey, brown sugar and salt to a boil over medium heat until sugar is smooth; stirring often. Boil without stirring for 2 minutes. Add butter and cream. Bring to a boil; cook and stir for 1 minute or until smooth. Remove from the heat; stir in the hazelnuts, almonds, cashews and pistachios. Spread over crust.
  • Bake at 375° for 15-20 minutes or until topping is bubbly. Cool completely on a wire rack. Using foil, lift bars out of pan. Discard foil; cut into squares. Yield: about 3 dozen.

Nutrition Facts: 1 serving (1 each) equals 199 calories, 13 g fat (4 g saturated fat), 21 mg cholesterol, 157 mg sodium, 18 g carbohydrate, 1 g fiber, 4 g protein.

Rustic Nut Bars published in Taste of Home December/January 2007, p28