Panettone Cookies Recipes

PANETTONE COOKIES

Panettone Cookies image

Yep, you`re right. They`re as tasty as they look

Provided by Efrosia

Categories Treats

Time 40m

Number Of Ingredients 9

Ingredients

eggs - 2 + 1 egg yolk to spread
sugar - 1 cup + some for sprinkling
yoghurt - 1/2 cup
butter - 1/2 cup, or oil
ammonium bicarbonate - 1 packet
baking soda - 1 tsp
lemon zest - of 1 lemon, grated
walnuts - 3 1/3 tbsp (50 g) ground, for sprinkling
flour - around 3 cups (700 g)

Steps:

Whisk the eggs with the sugar and add them to the ammonium bicarbonate and baking soda that youve dissolved in the yoghurt in advance. Mix and add the butter, lemon zest and finally the sifted flour . Knead a smooth dough.
Tear pieces from it and shape rolled balls or roll it out and cut out your desired cookie shapes. Arrange them on a tray with baking paper. Top them with a mixture of beaten egg yolk with a little oil, ground walnuts and sprinkle each cookie with a little crystallized sugar .
Put them to bake in a moderate oven up to a nice tan.

PANETTONE COOKIES

Panettone Cookies image

these fruit studded cookies are reminiscent of the Italian sweet bread known as panetonne that's often served at Christmas

Provided by grandma2969

Categories Drop Cookies

Time 33m

Yield 48 cookies

Number Of Ingredients 12

Ingredients

1 cup butter flavor shortening
1 cup packed brown sugar
1/2 cup granulated sugar
1 teaspoon anise seed, crushed
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1 teaspoon vanilla
2 1/2 cups flour
1/2 cup golden raisin
1/2 cup toasted pine nuts, chopped
1 -2 tablespoon finely chopped citron

Steps:

preheat oven to 375*.
in a large mixing bowl beat shortening with an electric mixer on medium -high speed for 30 seconds.
add brown sugar, granulated sugar, anise seeds, baking soda and salt.
Beat until combined, scraping down sides of bowl as needed during mixing.
beat in as much flour as you can with mixer.stir in remaining flour with a spoon --
stir in raisins, pine nuts, if desired, and citron.
drop dough by rounded tspoons 1" apart onto an ungreased cookie sheet.
bake in the preheated oven to 8 minutes or until edges are lightly browned.
transfer to a wire rack to cool.
TO STORE:.
place cookies in layers seperated by waxed aper in an airtight container, cover.
store at room temperature for up to 3 days.
Freeze up to 3 months.

Nutrition Facts : Calories 104.3, Fat 5.5, SaturatedFat 1.2, Cholesterol 8.8, Sodium 55.5, Carbohydrate 12.9, Fiber 0.3, Sugar 7.5, Protein 1.2

HOLIDAY PANETTONE

Holiday Panettone image

Provided by Food Network Kitchen

Categories dessert

Time 3h25m

Yield 2 loaves

Number Of Ingredients 0

Ingredients

Steps:

Empty the Holiday Panettone mix (recipe follows) into a bowl. Heat 1 cup whole milk, 1 stick butter, 1/4 cup honey and 2 tablespoons grated lemon zest to 120 degrees in a saucepan; stir into the mix. Mix in 2 lightly beaten eggs and 1 teaspoon vanilla extract; cover and let rise until doubled in size, about 1 hour. Butter two 5-by-9-inch loaf pans or two empty 10-ounce coffee cans and line with parchment paper. Add the dough; cover and let rise 1 hour. Bake at 350 degrees until a toothpick inserted in the middle comes out clean, about 55 minutes. Cool before slicing.

PANETTONE I

Panettone I image

This traditional Italian Christmas bread is suited for dessert, afternoon tea or breakfast. Enjoy!

Provided by Lacey Lynn

Categories Bread Yeast Bread Recipes

Time 2h40m

Yield 12

Number Of Ingredients 13

Ingredients

1 (.25 ounce) package active dry yeast
1 cup warm water (110 degrees F/45 degrees C)
¼ cup white sugar
2 eggs
½ cup nonfat plain yogurt
1 teaspoon vanilla extract
1 tablespoon grated lemon zest
¼ teaspoon salt
4 cups unbleached all-purpose flour
¼ cup dried currants
¼ cup raisins
1 tablespoon confectioners' sugar
1 tablespoon butter, melted

Steps:

In a medium bowl, combine yeast, water and sugar. Cover and let stand 10 minutes, or until foamy. Add eggs, yogurt, vanilla, lemon zest, and salt. Mix well. Stir in flour 1/2 cup at a time until dough forms into a manageable ball. Turn out onto a lightly floured surface and knead for 5 to 10 minutes, adding flour as necessary, until dough is soft and pliable, but not sticky. (May need up to 5 cups flour.) Place dough in a large, lightly pan-sprayed bowl, cover, and let rise in a warm place until doubled, about 1 hour.
Preheat oven to 350 degrees F (175 degrees C) and spray a round 8-inch cake pan with non-stick spray. In a small bowl, toss dried fruit with confectioners' sugar. Punch down dough in bowl, transfer to floured surface, and knead in the fruit.
Form dough into a ball, place in prepared cake pan, cover loosely with dish towel, and let rise 30 minutes. (Loaf will rise above the pan sides.) Brush with melted butter, if desired. Bake for 45 minutes, or until loaf is golden brown and a toothpick inserted in the center comes out clean. Makes 10 wedges.

Nutrition Facts : Calories 210.4 calories, Carbohydrate 40.7 g, Cholesterol 33.7 mg, Fat 2.3 g, Fiber 1.4 g, Protein 6.3 g, SaturatedFat 1 g, Sodium 76.4 mg, Sugar 7.5 g

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