RIBBON COOKIES
These playful knots from pastry chef Jerry Thornton are lightly fried and finished with a dusting of cinnamon sugar for a fanciful addition to a cookie platter.
Categories ribbon Cookies Cinnamon cinnamon-sugar sugar dessert kid-friendly holiday Christmas
Time 1h15m
Yield 35-40
Number Of Ingredients 11
Steps:
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter and 1 cup sugar until well combined, about 1 minute. Add milk, baking powder, salt, and eggs and beat again until well combined, about 1 minute; the mixture will look broken. Let rest for 15 minutes.
- Beat in zest and almond extract until combined. Add flour 1 cup at a time, mixing well after each addition, using as much as needed until dough is smooth and no longer sticky.
- Line a large sheet tray with a few layers of paper towels; set aside. Pour oil into a large pot to a depth of 1 1/2 inches and heat over medium-high heat until oil registers 375 degrees F on a thermometer (or dip the handle of a wooden spoon into the oil - if it starts to bubble, it's ready). Meanwhile, combine remaining 1 cup sugar and the cinnamon in a large bowl; set aside.
- On a lightly floured surface, knead dough briefly to bring it together, then divide into 4 pieces. Roll each piece into an 8-inch rectangle and, using a sharp paring knife or pizza cutter, cut into 1/4-inch strips. Tie each strip into a knot, tucking the ends under slightly. Working in batches, fry cookies, turning occasionally, until deep golden brown, 2 to 3 minutes.
- Using a slotted spoon, transfer cookies to prepared baking sheet and let drain briefly. While still hot, toss in cinnamon sugar to coat. Eat immediately or let cool. Looking for more dessert ideas? Check out our homemade chocolate chip cookie recipes, apple pie recipes, and chocolate cake recipes.
RIBBON COOKIES
This recipe has been a Christmas tradition in my house for as long as I can remember. I'm not sure where it originally came from, I can only remember a tattered old page torn out of a magazine or cookbook that we would fish out of our recipe drawer every year when we got ready to make them. These are tri-color cookies with a fantastic buttery flavor. I've seen other variations using cherries and melted chocolate, but this is the version I grew up with, so I use this one. I don't have the original directions anymore, since I never write them down whenever I recopy the recipe, because I've made them so many times. But if you've made cookies a few times before, you know the order that everything should be mixed. The directions say to chill them in the fridge over night, but I usually just put them in the freezer for an hour or so, til they're firm enough to slice....because I don't like to wait.
Provided by NicolaWinston
Categories Dessert
Time 30m
Yield 48 cookies, 48 serving(s)
Number Of Ingredients 10
Steps:
- Cream butter until light and fluffy. Add sugar gradually. Add egg and vanilla, mixing well after each addition.
- In another bowl, mix together the flour, salt, and baking powder. Slowly add to the butter mixture, making sure all ingredients are incorporated.
- Divide dough into three equal parts. Add a few drops of red food coloring to one third, mixing until the color is even. Add cocoa and pecans to one third, mixing well. Leave the other third plain.
- Line a loaf pan with wax paper or foil. Press the chocolate layer into the bottom of the pan, pressing firmly to make the dough as flat and even as possible on top. Add the plain dough to the pan, again making an even layer on top of the chocolate. On top of the plain dough, add the red, pressing down flat on top. Wrap the dough completely, leave it in the loaf pan, and chill over night, or until firm enough to slice.
- Preheat oven to 325 degrees. Remove dough from loaf pan and place on cutting board. Cut the dough lenghth-wise, down the middle, so you have two long "bars" of dough. Put one bar back in the refrigerator, to keep chilled while you work with the other.
- Slice into about 1/8" slices, or thicker if you like them a little softer. The thinner they are sliced, the crispier they will be.
- Bake for about 10 minutes at 325 degrees. Take them out when the bottoms are just browned. Try not to overbake, or they will lose their pretty color.
- Cool on wire rack.
Nutrition Facts : Calories 82.4, Fat 4.4, SaturatedFat 2.5, Cholesterol 14, Sodium 57, Carbohydrate 10, Fiber 0.3, Sugar 5.2, Protein 0.9
FRIED COOKIES
Steps:
- In a large bowl beat together eggs and sugar until thick and light colored. Then beat in shortening, brandy, anise seeds (optional) and salt. Beat in flour gradually.
- On a floured surface, knead dough into a smooth ball. Divide ball into two equal pieces, wrap in waxed paper and chill in refrigerator for at least two hours.
- Roll one piece of dough into a rectangle approximately 12 x 15 inches. (The other piece of dough should be left in refrigerator until ready to be rolled.) Using pastry wheel, cut dough into strips 6 x 1 inch.
- Make a vertical slit in top 1/3 of the strip and draw the bottom end of it through OR tie a knot in the center. Repeat with remaining dough and set aside.
- Heat oil in a deep frying pan to 360 degrees F (185 degrees C). Deep fry strips until golden brown. Drain on paper towels, cool, and sprinkle heavily with confectioners' sugar.
Nutrition Facts : Calories 23.9 calories, Carbohydrate 3.4 g, Cholesterol 4.4 mg, Fat 0.8 g, Fiber 0.1 g, Protein 0.5 g, SaturatedFat 0.2 g, Sodium 8.7 mg, Sugar 1.1 g
FRIED RIBBON COOKIES
In Padova, Treviso, and Venice (and elsewhere in Italy), sugar-dusted mounds of these fried cookies are served at weddings and holiday celebrations. They're essential at pre-Lenten festivities. In the Veneto, it just wouldn't be Carnevale without lots of crostoli! At our house, these are a favorite treat all year around. The dough is easy to mix in the food processor, and it's fun for the whole family to make little ribbons and tie them in a knot. Make the cookies a few days in advance if you prefer, and powder with sugar just before serving.
Yield makes about 40 cookies
Number Of Ingredients 15
Steps:
- Blend the butter, sugar, and salt in the food processor. Add the milk, egg and yolk, rum, lemon juice, and citrus zests, and process everything together until smooth. Scrape down the sides of the bowl, dump in all of the flour, and process in pulses until the dough comes together. Clean the bowl again, and pulse a few more times to mix thoroughly.
- Scrape the dough out onto a lightly floured work surface, and knead briefly into a soft, smooth ball. If it is sticky, knead in more flour in small amounts. Wrap the dough tightly in plastic, and chill for 30 minutes to an hour. (You can keep it refrigerated up to a day, but let it return to room temperature before rolling.)
- Cut the chilled dough in half, and work with one piece at a time. Flatten the dough on a lightly floured work surface, and roll it out to a rough square shape, approximately 16 inches on a side. Trim the edges of the square, and with the fluted cutter divide it into ten strips, about 1 1/2 inches wide. Cut across all the strips in the middle to form twenty ribbons, each about 7 inches long (though they shrink after you cut them).
- One at a time, tie each ribbon into a simple overhand knot. If necessary, stretch the ends gently so they're long enough to knot. Place the knotted crostoli on a sheet pan lined with parchment or wax paper as you work, leaving room between them so they don't stick to each other. Roll out the second piece of dough; cut and tie ribbons the same way.
- Meanwhile, pour vegetable oil in the pan to a depth of 2 inches or a bit more. Set over medium heat to reach frying temperature gradually. When you're ready to start frying, raise the heat, and test the oil by dropping in a scrap piece of dough; the fat should bubble actively around the dough, but it shouldn't get dark quickly. (If you have a frying thermometer, heat the oil to 350˚. And be sure to use long-handled tools, hot pads, and caution when deep-frying.)
- Using long-handled tongs, quickly drop the first batch of crostoli into the fryer-raise the heat to return the oil to frying temperature. Don't crowd the cookies-fry only ten or twelve at a time in a 10-inch-diameter pan. The cookies first drop to the bottom, but soon float to the surface. Turn them frequently with tongs and a spider or slotted spoon, to cook evenly.
- Fry the crostoli for 4 minutes or so, as they color gradually to dark gold. Adjust the heat as needed to maintain oil temperature and prevent too rapid browning. When crisp and golden all over, lift them from the oil with a spider or spoon, drain off oil, then lay them on layers of paper towel to cool. Fry the remaining crostoli in batches the same way; drain and cool. Store in a sealed cookie tin or plastic container, and keep them dry.
- To serve, pile the cooled crostoli on a serving plate in a heaping mound. Put the powdered sugar in a small mesh sieve, and dust generously over the cookies.
ITALIAN RIBBON COOKIES
Traditional Italian Tricolored Holiday and special occassion treat. Somtimes they are also called Rainbow Cookies
Provided by Steve P.
Categories Bar Cookie
Time 1h
Yield 7 dozen cookies
Number Of Ingredients 11
Steps:
- Preheat oven to 350 F and grease three (13" x 9") metal baking pans.
- Line bottom of each with wax paper - letting it extend at two opposite ends - and grease paper.
- Break marzipan paste into small pieces and grind with sugar in food processor until no lumps remain.
- Transfer to a large bowl and add butter.
- Beat with an electric mixer until light and fluffy, then add yolks and almond extract and beat well.
- Beat in flour and salt on low speed.
- Beat egg whites in another bowl with cleaned beaters until they just hold stiff peaks and stir one third into batter to lighten slightly (batter will still be stiff).
- Fold in remaining whites thoroughly.
- Cook's note: Do not make this dough ahead of time.
- Divide dough into thirds (about 1 1/2 cups each).
- Stir green food coloring into one third and red food coloring into another, leaving one third plain.
- Spread each dough separately into a pan.
- (Layers will be thin.) Bake layers in batches in middle of oven until just set and beginning to turn golden along edges, 7 to 10 minutes total.
- Run knife along edges to loosen from pan, then while still hot, invert a large rack over pan and invert layer onto rack, pulling gently on wax paper overhangs to release if necessary.
- Peel off wax paper and cool completely.
- Line a large shallow baking pan with wax paper and slide green layer into it.
- Spread half of jam evenly over green layer and carefully top with plain layer.
- Spread remaining jam evenly over uncolored layer and carefully top with pink layer (trim edges if necessary).
- Cover with plastic wrap and weigh down with a large cutting board or baking pan.
- Chill at least three hours.
- Melt chocolate in a double boiler or a metal bowl set over a pan of barely simmering water.
- Remove weight and plastic wrap and spread chocolate evenly over top, but not sides, of pink layer.
- Let stand at room temperature until set, about 1 hour, and cut into small diamonds or rectangles (12 rows crosswise and 12 diagonal rows).
DEEP FRIED COOKIES
A must-have for Fair food lovers!
Provided by MCCARTNEY4175
Categories Desserts Cookies Cake Mix Cookie Recipes
Time 9m
Yield 20
Number Of Ingredients 5
Steps:
- Heat oil in a deep-fryer to 375 degrees F (190 degrees C). Mix pancake mix with water according to package directions.
- When the oil comes up to temperature, dip 4 or 5 cookies at a time into the batter, and fry in hot oil, turning once, until golden brown. Remove from oil using tongs, and drain on paper towels. Sprinkle fried cookies with confectioners' sugar and serve.
Nutrition Facts : Calories 229.6 calories, Carbohydrate 33.4 g, Fat 10 g, Fiber 0.8 g, Protein 2.7 g, SaturatedFat 1.6 g, Sodium 328.7 mg, Sugar 14.4 g
DEEP-FRIED COOKIES
My kids love this delicious, indulgent treat. I like to give the batter a kick by adding a pinch of cinnamon and a teaspoon of vanilla extract. - Margarita Torres, Bayamon, Puerto Rico
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 1-1/2 dozen.
Number Of Ingredients 6
Steps:
- On each of eighteen 4-in. wooden skewers, thread one cookie, inserting pointed end of skewer into filling. Freeze until firm, about 1 hour. , In a deep cast-iron skillet or deep fryer, heat oil to 375°. Place biscuit mix in a shallow bowl. In another bowl, combine egg and milk; whisk into biscuit mix just until moistened., Holding skewer, dip cookie into biscuit mixture to coat both sides; shake off excess., Fry cookies, a few at a time, until golden brown, 1-2 minutes on each side. Drain on paper towels. Dust with confectioners' sugar before serving.
Nutrition Facts : Calories 100 calories, Fat 5g fat (1g saturated fat), Cholesterol 11mg cholesterol, Sodium 123mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 1g fiber), Protein 1g protein.
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