SPRINGERLE COOKIES
Use these intricately molded cookies to dramatize the sides of a layer cake; for additional wow factor, apply a tinted glaze.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 4 to 5 dozen
Number Of Ingredients 11
Steps:
- Dissolve baking powder in milk in a small bowl. Whisk eggs with a mixer on high speed until very thick and pale, about 10 minutes. With machine running, slowly add sugar, beating until smooth and creamy. Add butter, 1 tablespoon at a time, beating after each addition. Beat in milk mixture, salt, anise extract, and lemon zest until just combined.
- Reduce speed to medium-low. Add 6 cups flour, 1 cup at a time, mixing well after each addition. Remove bowl from mixer, and stir in remaining 3 cups flour, 1 cup at a time, until flour is incorporated and dough is stiff.
- Transfer dough to a floured surface, and knead until dough is smooth and not sticky, adding more flour if necessary. Divide dough into 4 pieces, and wrap in plastic wrap.
- Dust surface and springerle mold with confectioners' sugar. Roll out 1 disk of dough at a time to a 1/4- to 3/8-inch thickness (deeper molds will need thicker dough). Cut a piece of dough about the size of the mold. Press mold firmly into dough, flip over, and gently roll over dough with rolling pin. Flip over, and press onto a parchment-lined baking sheet. Using a knife, trim excess dough from sides of mold. Gently coax dough out of mold with fingertips and onto baking sheet. Repeat, spacing cookies 1 inch apart, and placing same-size cookies on same sheet. Let stand, uncovered, for 24 hours.
- Preheat oven to 220 degrees. Bake cookies, 1 sheet at a time, until completely dry, about 1 hour. (They should not color; reduce oven temperature to 200 degrees if cookies start to color.) Let cookies cool on sheets on wire racks. Cookies will keep, unglazed and covered, for up to 2 to 3 weeks.
- Make the glaze: Mix lemon extract and a pinch of luster or petal dust in a small bowl, adding more dust as needed to get desired color. (You will need only a little dust; the mixture should remain runny). Using a very fine paintbrush, brush the tinted extract onto the flat portion of each cookie around the relief. Using a clean, damp paintbrush, remove smudges. Mix additional extract and luster or petal dust in 1/2 teaspoon increments as needed.
SPRING-CLEANING COOKIES
I was cleaning out my kitchen cabinets and found several ingredients which needed to be used up so I came up with these chewy coconut, oatmeal, chocolate chip, and pecan cookies.
Provided by SassGG
Categories Drop Cookies
Time 30m
Yield 48
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease two cookie sheets.
- Cream together butter, shortening, white sugar, and brown sugar in a large bowl until light and fluffy. Beat in eggs, one at a time. Stir in evaporated milk and vanilla.
- Combine flour, baking powder, baking soda, and salt in a separate bowl. Stir flour mixture into the sugar mixture. Mix in oats, chocolate chips, coconut, and pecans. Drop by rounded tablespoonfuls 2 inches apart onto the prepared cookie sheets.
- Bake for 13 to 15 minutes in the preheated oven, until golden brown, switching racks halfway through. Cool slightly on cookie sheets before removing to wire racks to cool completely.
Nutrition Facts : Calories 144.3 calories, Carbohydrate 17.4 g, Cholesterol 13 mg, Fat 8.2 g, Fiber 1.1 g, Protein 1.7 g, SaturatedFat 3.4 g, Sodium 81.3 mg, Sugar 10.8 g
CLEAN BREAKFAST COOKIES
In an effort to find clean, healthy treats, I fell upon a few recipes about a year ago that inspired me. So I started playing around with ingredients and tweaking it each time. I finally produced something that my kids and husband love. In fact, I make a batch at least two times a week. I call them breakfast cookies because they are healthy enough to eat in the morning! No sugar added, naturally sweetened with honey and chocolate chips to lure the kids. No preservatives or additives, just wholesome goodness!
Provided by Sadie Melgoza
Categories 100+ Breakfast and Brunch Recipes
Time 40m
Yield 36
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Spray 2 baking sheets with cooking spray.
- Whisk oats, pastry flour, flax meal, cinnamon, salt, and baking soda together in a large bowl. Stir honey, egg whites, almond butter, and vanilla extract into oats mixture until dough is well-blended; mix in chocolate chips. Scoop dough into 36 balls and place on prepared baking sheets.
- Bake in the preheated oven until lightly golden and set, 8 to 10 minutes. Cool on the baking sheet for 10 minutes, lightly loosen each cookie from the baking sheet, and continue cooling on the baking sheets for another 10 minutes.
Nutrition Facts : Calories 79.3 calories, Carbohydrate 15.2 g, Fat 2 g, Fiber 1.2 g, Protein 1.5 g, SaturatedFat 0.7 g, Sodium 66.4 mg, Sugar 9.5 g
SPRINGERLE COOKIES
My Grandma would make these every year at Christmas - we called them "pillow cookies" because they puff up when they bake. Now that my Grandma is gone, I use the Springerle rolling pin she always used--what a wonderful way to remember her!
Provided by Mary Scheffert
Categories Dessert
Time P1DT30m
Yield 60 cookies
Number Of Ingredients 7
Steps:
- In large mixer bowl, beat eggs at high speed until thick & lemon colored.
- Continue beating while adding sugar slowly; add flour, baking powder, lemon peel & anise extract- beat together completely.
- On a well-floured board, roll out some of the dough with a plain rolling pin to about 1/2" thickness; lightly flour Springerle rolling pin & roll it firmly across dough to impress patterns (try to keep dough about 1/2" thick).
- Cut cookies apart between patterns.
- Place cookies 1/2" apart on ungreased cookie sheets, and allow them to dry uncovered overnight (12 hours).
- When ready to bake, preheat oven to 250-300° & place cookies 1/2" apart on lightly greased cookie sheets. Bake 25-30 minutes until firm but still white.
- Remove to wire racks to cool.
- Store cookies in a tightly covered container with some anise seeds.
- Flavor develops fully after about 2 weeks.
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