Bowcookies Recipes

FRAPPE OR CIOFFE: BOWS AND RIBBONS OF FRIED SWEETENED DOUGH

Steps:

• Using a stand mixer, place eggs, sugar, salt, and whisky in a large bowl and mix for two minutes or so (if making by hand, combine the ingredients, and stir well with a wooden spoon.)
• Add one cup (in UK, just use a regular cup-no need to measure) of flour and mix well.
• Add the remaining flour and mix until a slightly sticky dough forms.
• With hands, shape dough into a ball and refrigerate, covered, for about an hour.
• Remove from fridge and cut dough in half and roll out one piece very thinly, on floured workspace.
• Dough will be elastic, but re-roll it if it gets too thick. Using a knife or cutter to cut into strips. Use a pasta rolling machine if you have one.
• Cut a strip: no size is right or wrong, but about 6 or 7 inches is a good size. Make a little cut towards one end. Now place the opposite end through that slit, and pull through to make a ribbon shape. Repeat, until all of dough is used.
• Meanwhile, heat some oil in a pot or deep fryer (I use a wok) until hot. Before dropping the pastry in the oil, pull and stretch each one, so that it is thinner (as they shrink after being shaped) then begin frying the pastries until puffed and light brown on each side.
• Remove with strainer and place on a paper towel lined plate to cool.
• When cool, sprinkle with powdered sugar (or decorate with icing, or honey.)

RAINBOW COOKIES

Steps:

• You'll need three 9-by-12-inch jelly roll pans or rimmed baking sheets to make these layered cookies.
• Prep the pans: Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Butter and flour three 9-by-12-inch jelly roll pans or rimmed baking sheets and line with parchment paper.
• Make the batter: Combine the almond paste and 3/4 cup plus 2 tablespoons sugar in a stand mixer fitted with the paddle attachment. Mix on medium speed until the mixture is in fine crumbles. Beat in 2 1/2 sticks butter, a few pieces at a time, until well combined. Beat in the egg yolks, one at a time, until smooth.
• Sift 2 cups flour onto a sheet of parchment and sprinkle the salt on top; add to the mixer bowl and beat until just combined.
• In a clean bowl, whisk the egg whites until foamy; while whisking, slowly add the remaining 2 tablespoons sugar and whisk until firm peaks form (or use a hand mixer). Fold about one-third of the egg white mixture into the batter with a rubber spatula, then gently fold in the rest. The batter should be fluffy.
• Color the batter: Divide the batter evenly among 3 bowls. Stir enough red food coloring into 1 bowl to make a deep salmon color. Stir enough green food coloring into another bowl to make a medium green color. Leave the third bowl uncolored.
• Bake the layers: Transfer the batter to the prepared pans (one pan for each color). Dip an offset spatula in water and spread the batter to the edge of each pan, smoothing the tops. Bake, switching the position of the pans halfway through, until the cakes are cooked through and just beginning to brown around the edges, 8 to 10 minutes. Let cool completely in the pans on wire racks.
• Assemble the layers: Spread half of the jam evenly over the green cake layer almost all the way to the edges. Unmold the plain cake layer by inverting it onto another pan or cutting board; peel off the parchment.
• Carefully slide the plain layer onto the green layer (use a wide offset spatula to help you, if necessary). Spread the remaining jam on top of the plain layer. Unmold the red cake layer and slide it onto the plain layer.
• Cover the cake with plastic wrap and top with one of the empty pans; place several heavy cans on top to weigh down the layers. Refrigerate at least 4 hours or overnight.
• Unmold the cake: Remove the cans and plastic wrap. Place a cutting board on top of the cake and flip to unmold it onto the cutting board. Remove the parchment from the top of the green layer.
• Trim the cake: Trim the sides with a knife to make straight edges. Spray a wire rack with cooking spray; set the rack over a baking sheet. Carefully slide the cake onto the rack, using a wide offset spatula to help you, if necessary.
• Cover in chocolate: Melt the chocolate in a heatproof bowl set over a pan of simmering water; pour over the cake. Dip an offset spatula in the hot water and smooth the top and sides. Let set slightly. Scrape wavy lines into the chocolate with a fork; let cool a few more minutes until the chocolate is mostly set but still slightly tacky.
• Cut into pieces: Slide the cake back onto the cutting board. Slice crosswise into 6 strips, then cut each strip into 8 rectangular pieces. For clean edges, dip the knife in warm water and wipe it with a cloth between cuts. Store in an airtight container at room temperature for up to 1 week.
• If the lines in the chocolate don't hold their shape, let the chocolate set a little longer and try again.

BUTTERY BOW COOKIES

Steps:

• In a large bowl, combine the flour, sugar, baking powder and salt; cut in butter until crumbly. Combine egg and cream; gradually beat into crumb mixture until a ball forms. Cover and refrigerate for 30 minutes or until easy to handle., Divide dough into three portions. On a lightly floured surface, roll each portion into an 8-in. x 6-in. rectangle. Brush with melted butter; sprinkle with colored sugar. Cut into 8-in.-long x 1/4-in.-wide strips. Place 2 in. apart on ungreased baking sheets; form into bows., Bake at 350° for 10-12 minutes or until bottoms are lightly browned. Cool for 1 minute before carefully removing from pans to wire racks to cool completely.

BASIC COOKIES

Steps:

• Heat the oven to 190C/170C fan/gas 5. Cream the butter in a large bowl with a wooden spoon or in a stand mixer until it is soft. Add the sugar and keep beating until the mixture is light and fluffy. Sift in the flour and add the optional ingredients, if you're using them. Bring the mixture together with your hands in a figure-of-eight motion until it forms a dough. You can freeze the dough at this point.
• Roll the dough into walnut-sized balls and place them slightly apart from each other on a baking sheet (you don't need to butter or line it). Flatten the balls a little with the palm of your hand and bake them in the oven for around 10-12 mins until they are golden brown and slightly firm on top. Leave the cookies on a cooling rack for around 15 mins before serving.

SLICE AND BAKE RAINBOW COOKIES RECIPE BY TASTY

Steps:

• Using a hand mixer or standing mixer, beat butter until creamy.
• Add powdered sugar and beat until combined. Add the eggs, vanilla, and salt. Beat until well combined.
• Gradually, add the flour until dough is moist and holds together, but doesn't stick to your hands.
• Place dough on a cutting board and form into a ball. Cut in half, then cover one half with plastic wrap and set aside.
• Divide the other half into 6 pieces. The outer layers of the rainbow will need a little bit more dough, so make two of them slightly larger than the others.
• Dye the dough with food coloring by placing a ¼ teaspoon of dye on the ball of dough and kneading it until it is one solid color. Gloves optional but suggested.
• Starting with purple, roll the dough into a log about 6-8 inches (15-20 cm) long. This will be the center of the rainbow.
• Next, roll out the blue dough with a rolling pin until it's about ¼ inch (6 mm) thick, slightly longer than the purple, and wide enough to wrap around the purple dough. Repeat with the green, yellow, orange, and red doughs. The further away from the purple you get, the wider the dough needs to be to go around the previous color, making the red dough the widest.
• Wrap the blue dough around the purple, pinching together any cracks that form, cutting off any excess dough. Repeat with the rest of the colors.
• Wrap in plastic wrap and chill for 30 minutes.
• Once chilled, remove the plastic wrap, and cut the dough in half to make 2 rainbow shapes. Set aside.
• Cut the reserved dough in half, roll out to ¼-inch (6 mm) thickness, and make it slightly longer than the rainbow log.
• Place the rainbow dough in the center and wrap the plain dough around it, again, pinching together any cracks and smoothing out the surface.
• Repeat with the other halves. Wrap with plastic wrap and chill for another 30 minutes.
• Preheat oven to 350˚F (180˚C).
• Once chilled, remove the plastic wrap. Slice cookies about ½-inch (1 cm) thick and place on a parchment paper-lined baking sheet.
• Bake for 20 minutes or until the bottom has browned slightly.
• Cool on a cooling rack.
• Enjoy!

CHRUSCIKI BOW TIE COOKIES

Steps:

• In a large bowl, beat the egg yolks, egg, rum, vanilla and salt until blended. Gradually add confectioners' sugar; beat until smooth. Stir in flour until a stiff dough forms. Turn onto a lightly floured surface; knead seven times., Divide dough into three portions. Roll one portion into a 1/4-in.-thick rectangle, about 12 in. x 5-1/2 in. Cut in half lengthwise, then cut dough widthwise into 1-1/2-in.-wide strips. Cut a 3/4-in. lengthwise slit down the center of each strip; pull one of the ends through the slit, forming a bow. Repeat., In an electric skillet or deep-fat fryer, heat oil to 375°. Fry cookies, a few at a time, for 1-2 minutes on each side or until golden brown. Drain on paper towels. Dust with confectioners' sugar.

RAINBOW COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line three 9x13 inch baking pans with parchment paper.
• In a large bowl, break apart almond paste with a fork, and cream together with butter, sugar, and egg yolks. When mixture is fluffy and smooth, stir in flour to form a dough. In a small bowl, beat egg whites until soft peaks form. Fold egg whites into the dough. Divide dough into 3 equal portions. Mix one portion with red food coloring, and one with green food coloring. Spread each portion into one of the prepared baking pans.
• Bake 10 to 12 minutes in the preheated oven, until lightly browned. Carefully remove from pan and parchment paper, and cool completely on wire racks.
• Place green layer onto a piece of plastic wrap large enough to wrap all three layers. Spread green layer with raspberry jam, and top with uncolored layer. Spread with apricot jam, and top with pink layer. Transfer layers to a baking sheet, and enclose with plastic wrap. Place a heavy pan or cutting board on top of wrapped layers to compress. Chill in the refrigerator 8 hours, or overnight.
• Remove plastic wrap. Top with melted chocolate chips, and refrigerate 1 hour, or until chocolate is firm. Slice into small squares to serve.

BOW COOKIES

Steps:

• Mix together all ingredients until well blended.
• Taking a small part of the dough at a time, roll out very thin.
• Cut into strips about 6" long and 1/2" wide.
• Make a slit in center and pull one side of dough thru the slit.
• Fry in hot oil until golden brown.
• Drain on paper towels.
• While still slightly warm sprinkle generously with confectioners sugar.
• (Dependent on the heat of your oil, is how quick they will get done so time may vary).