All Souls Day Cookies Recipes

ALL SOULS DAY COOKIES MOM'S RECIPE

Steps:

• Heat oven to 350 degrees. You will need 2 parchment-lined cookie sheets set aside.
• In a large bowl combine all wet ingredients and mix together.
• Add the dry ingredients and stir the raisins and walnuts last.
• Shape the cookies into 2-inch logs and place them on baking sheets.
• Slightly flatten the logs, placing two inches apart, I add a few more raisins to the sides and top if not enough.
• Bake for 12 minutes on 350 degrees.
• When completely cooled, place the powdered sugar in a zip lock bag and shake the cookies gently into the sugar.
• You can freeze these up to 6 months and they are also sturdy cookies for mailing during the holiday season.

ALL SAINTS DAY COOKIES - OSSI DEI MORTI

Steps:

• Preheat oven to 325 degrees F. and line two baking sheets with parchment paper.
• In a medium sized bowl, whisk together the sugar, extract, and egg until blended.
• Stir in the almonds, baking powder, flour, and salt, and stir just until combined.
• Dump mixture onto a lightly floured hard surface and gently knead a minute or two with your hands until smooth. (Dough will be sticky)
• Divide the dough into three pieces, and roll each into a 1-inch log.
• Cut the log into 1 1/2-inch to 2-inch pieces, then use your fingers to roll each piece into ropes about 4-inches long.
• Place the cookies 2 to 3 inches apart on the prepared baking sheets and bake for 10 to 12 minutes or until the cookies just begin to brown and the tops feel set when touched with your finger tips.
• Cool completely, dust with powdered sugar and enjoy!

ALL SOUL'S DAY COOKIES

Steps:

• Preheat oven to 350 degrees F.
• Grease 2 baking sheets.
• In a large bowl, combine the butter and sugar until well blended.
• Beat in the egg, orange zest, orange juice, and honey.
• Add the flour, cocoa powder, baking soda, cinnamon, nutmeg, and salt.
• Stir until well blended.
• Stir in the raisin and walnuts.
• Break off a piece of the dough about the size of a walnut.
• Shape the dough into a 2-1/2 inch sausage.
• Place on the prepared baking sheet.
• Press to slightly flatten the dough.
• Repeat with the remaining dough.
• Place the cookies about 2 inches apart.
• Bake for 12 minutes, or until the cookies are puffed and set.
• Remove from oven and allow to cool on baking sheet for 1 minutes.
• Transfer the cookies to a wire rack to cook completely.
• Dust the cookies with confectioners' sugar.
• Store in airtight containers.
• The cookies develop more flavor the longer they are stored.

INDEPENDENCE DAY COOKIES

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Combine the flour, baking soda, baking powder, and salt in a bowl.
• Beat the shortening, white sugar, and brown sugar with an electric mixer in a large bowl until smooth. Beat in one egg until completely incorporated. Beat in the last egg. Mix in the flour mixture until just incorporated. Fold in the white chocolate chips, blueberries, and cranberries; mixing just enough to evenly combine.
• Roll the dough into walnut-sized balls and place 2 inches apart onto ungreased baking sheets. Flatten each ball to about 1/2-inch thick.
• Bake in the preheated oven until golden brown, 10 to 12 minutes. Cool on the pans for 10 minutes before removing to cool completely on a wire rack.

PANELLETS (CATALAN ALL-SAINTS COOKIES)

Steps:

• Place the potatoes in a small saucepan; cover with water and bring to a boil. Cook until the potatoes are tender; drain. Mash the potatoes with a fork. Allow to cool.
• Preheat oven to 425 degrees F (220 degrees C). Lightly butter a baking sheet.
• Combine the cooled potatoes and almonds. Slowly add the sugar while stirring with a wooden spoon. Stir in the lemon zest; continue mixing with your hands. Form the dough into 1-inch balls. Roll the balls in the pine nuts; brush with egg yolk. Form each ball into a crescent shape. Cover each cookie with cornstarch and then brush with egg white. Arrange cookies on the prepared baking sheet.
• Bake in preheated oven until lightly golden, 10 to 12 minutes.