Dark Chocolate Rice Krispy treats with Homemade Marshmallow and Sea Salt

These will be and are a big hit at any party - a favorite childhood treat upgraded-

Ingredients

Marshmallow

• 4 envelopes unflavored gelatin (3 tablespoons plus 1 1/2 teaspoons)
• 3 cups granulated sugar
• 1 1/4 cups light corn syrup
• 1/4 teaspoon salt
• 2 teaspoons pure vanilla extract or extract of choice, there are some many options, Orange is delightful with the chocolate or even Carmel extract. 
• 1 1/2 cups confectioners' sugar

The Treats

6 to 8 cups rice Krispy Cereal 

2 cups of nuts 9 (optional)

Chocolate Coating

6 cups dark chocolate chips

Sea Salt of Choice

Put granulated sugar, corn syrup, salt, and 3/4 cup water into a medium saucepan. Bring to a boil over high heat, stirring to dissolve sugar. Cook, without stirring, until mixture registers 238 degrees on a candy thermometer, about 9 minutes.

Meanwhile, put 3/4 cup cold water into the bowl of an electric mixer; sprinkle with gelatin. Let soften 5 minutes.Attach bowl with gelatin to mixer fitted with the whisk attachment. 

With mixer on low speed, beat hot syrup into gelatin mixture. Gradually raise speed to high; beat until mixture is very stiff, about 12 minutes. Beat in vanilla.

Now pour into bowl with Rice Krispy Cereal, nut if using, toss to coat.

Spoon out onto a parchment line cookie sheet, this usually make two full sheets.

Let set for about 3 hours.

Cut into desired squares.

On a double boiler, slowly melt chocolate. Once smooth, remove from heat, let cool for a few minutes, enough to dip squares into with burning figures.

Coat squares on all sides and place on parchment paper.

Once the chocolate starts to set, sprinkle with Sea Salt.  I wait to until it starts to set so that the salt does melt into the chocolate.

Enjoy cooking 

Thin Butter Cookies

These wonderfully thin, tender butter cookies, have a delightful raspberry-lemon glaze

Ingredients

Cookies

2 cups powered sugar

4 sticks unsalted butter

4 1/2 cups unbleached flour

2 egg yolks

4 teaspoons lemon zest

1/2 teaspoon salt

Glaze

4 cups powered sugar

4 tablespoon lemon juice

2 tablespoons Framboise

Whisk together the salt and flour

In a stand mixer cream together the balance of the ingredients until light, then add the flour.

Remove from mixing bowl, form into a ball, divided into four, shape into balls, cover in plastic wrap and chili for about 2 hours

Preheat oven to 375 degrees

Line cookie sheets with parchment

On a prepared surface roll out balls, one at a time into sheets about 1/8 inch thick, using cookie cut of choice, cut out cookies and place on cookie sheet.

Bake for about 8 to 10 minutes, or until edges are golden.

While cookies are cooling mixed together glaze.

Spread onto cookies and let set.

Makes about 10 dozen or so cookies, depending on size.

Enjoy Cooking 

Persimmon - Date Cookies

A favorite Seasonal Cookie, well if we lived on the west coast, 

i guess i could make them more often.  

But i only see Persimmons here around the holidays.

Ingredients 

2 teaspoons of baking soda

2 cups of Persimmon pulp - about 9 to 10 Persimmons

2 sticks unsalted butter

2 cups raw sugar

2 eggs

4 cups unbleached flour

2 teaspoons baking powder

1 teaspoon salt

3 teaspoons ground cinnamon

1 1/4 teaspoons ground mace

1 teaspoon ground allspice

2 cups, pitted chopped dates

I usually prep all the ingredients prior to assembling these cookies.  Sift together all dry ingredients with the exception of the baking soda. 

In the stand mixer cream together the butter and raw sugar 

While the butter and sugar is creaming, add the baking soda to the persimmon pulp and stir. I do this just before i am going to add this to the butter mixture.  If you let this sit to long prior to incorporating it into the butter mixture, hard shell will form on top of the pulp.

Now add the pulp mixture to the butter, mix well, then follow by the eggs.

Now add the dry ingredients, followed by the dates.  This will be a sticky dough.

Preheat oven to 350 degrees

Scoop about a rounded table spoon onto a parchment cookie sheet and bake for 12 to 15 minutes unto golden brown. Cool on a rack, these will keep to to 10 days in an air tight container before they start to get hard. 

Enjoy Cooking 

Twelfth Night Cookie

About 8 years ago I took a couples cooking class at I.C.E. in NYC and we made a Twelfth Night Cake, which our instructor told us was the early cousin to our current day Fruitcake. This cake was not the "brick" like cake which I and many others dread has the holidays get near, it was light and delightful, all be it very labor intensive.  So embarked to try to make a Cookie version of the Twelfth Night Cake, and after years interesting results I am now prepared to post;

Here is my Twelfth Night Cookie

Ingredients

The Fruits - Diced

1/3 cup of candied Citron

1/3 cup of candied Pineapples

1/3 cup of candied Cherries

1/3 cup of candied Citrus Peels

1/3 cup dried Calimyrna Figs

1/3 cup of Medjool Dates

1/3 cup of dark Raisins

1/3 cup of Golden Raisins

1/4 cup of Dry Sherry

1/4 cup Honey

2 2/3 cups of all purpose unbleached Flour

1/2 cup raw Sugar

1/3 cup Brown Sugar

2 sticks unsalted butter

1 Extra Large Egg (or 2 medium size)

1/2 teaspoon ground Cinnamon

1/8 teaspoon ground Mace

1/8 teaspoon ground Ginger

Pinch of Vanilla Salt

1 cup chopped Pecans

Night Before

Place all the diced fruits with the Sherry and Honey in a large bowl, toss to coat, cover with plastic wrap and let stand at room temp overnight.

Next day

Cream together butter, sugar, salt and spices. 

Next add Egg and blend together.

With the mixer on a low speed, slowly add the flour, followed by the fruit including any liquid left in bowl. Once the fruit is incorporated turn off mixer,  now hand mix in the nuts.

Divide dough into two to three logs, you want about 1 1/2 inches thick, roll in parchment and chill for at least 3 hours or until firm.

Preheat oven to 350 degrees

Line cookie sheets with parchment.

Cut logs into about 1/2 inch slices.

Bake for about 15 to 20 minutes, until Golden 

Enjoy Cooking 

Peanut Butter Cookies

Peanut Butter Cookies

Ingredients

1 1/2 cups unbleached flour
1 cup raw sugar
1 cup chopped peanuts, small dice
1 stick unsalted butter
1/2 cup natural peanut butter
1 egg
1 teaspoon vanilla extract
1/4 teaspoon salt

Optional - replace the peanuts with mini dark chocolate chips

Directions

Preheat oven to 375 degrees

Cream together the butter, peanut butter and sugar. Whisk together the dry ingredients. Now add the egg and vanilla to butter mixture, followed by the dry ingredients. Fold in the nuts.

Roll into 1 inch balls and place on a parchment lined cookie sheet, and press down on the top with a fork. Bake for about 9 to 12 minutes or until light golden brown.

Enjoy Cooking

Apple Nut Raisin Cookies

Apple Nut Cookies

Ingredients

2 1/2 cups of unbleached flour
1 1/3 cups of brown sugar
1 cup of peeled chopped apples, small dice
1 cup of chopped walnuts
1 cup golden raisins
1 stick unsalted butter
1/4 cup apple juice
1 egg
1 teaspoon ground cinnamon
1/2 teaspoon fresh ground nutmeg
1/2 teaspoon allspice
1/2 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon ground cloves

Directions

Preheat oven to 375 degrees

Cream together the sugar and butter until light. Whisk together the balance of the dry ingredients. Add the balance of the wet ingredients to the butter mixture and mix until combined. Next lower the speed on the stand mixer and slowly add the dry ingredients. Once combined remove from mixer and with a spoon fold in the apples, nuts and raisins.

Place inch mounds of dough and a parchment lined cookie sheet and 2+ inches apart and bake for about 10 to 12 minutes until golden brown.

Enjoy cooking

Kourabiedes cookies

Kouradiedes Cookies
(Powder Almond Cookies)

Ingredients

4 cups unbleached flour
4 sticks of unsalted butter, room temp
1 1/3 cups of ground toasted blanched almonds
6 tablespoons of powdered sugar plus more for coating
2 large egg yolks
1 teaspoon almond extract
1/2 teaspoon salt
whole cloves, optional

Directions

Preheat oven to 325 degrees

In a bowl whisk together the flour, salt and ground powdered almonds.

In a stand mixer cream together butter, powdered sugar and egg yolks until light and fluffy. Next lower speed on mixer and slowly add the flour mixture. Once combined roll into 1 inch balls, place on a parchment lined cookie sheet. Now you can either leave them in a ball shape and place a whole clove in the center or flatten with your thumb, which i do. My neighbor who gave me this recipe said that the clove is the traditional way to make the cookies, i prefer them without the clove.

Bake for 15 to 18 minutes or until the are a light golden brown, transfer to cooling rack. Once the cookies are slightly cooled dust them with powdered sugar.

Enjoy Cooking

Gingersnaps Cookies

Gingersnap Cookies

Ingredients

2 cups unbleached flour
1 cup raw sugar - plus more for coating
3/4 cup of unsalted butter, room temp
1/4 cup dark molasses
1 egg
2 teaspoons ground ginger
1 1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt

Directions

In a large bowl whisk together the flour, spices, salt and baking soda.

In the stand mixer cream together the butter and sugar until light and fluffy. Next add the molasses and egg a blend until smooth. Lower speed on mixer and slowly the flour until combined, remove bowl from mixer, cover with plastic wrap and place in fridge for at least 4 hours.

Preheat to 325 degrees

Roll dough into 1 inch balls, roll in raw sugar, place on a parchment lined cookie sheet, press slightly to prevent rolling and bake for 10 to 12 minutes or until edges turn brown. Place on a cooling rack until firm.

Enjoy Cooking

Dulce de Leche Chocolate Cookies

I also ways wanted to make a cookie with Dulce de Leche as a filling but the process to make the Dulce de Leche was always so long, hours and hours and you need to keep stirring it but then i was reading the current issue of Food and Wine Magazine and there is a recipe for a pie that has any easy way to make it and it is done in the oven. So i used one of my chocolate cookie recipes and add the Dulce de Leche as the filling and it turned out great. Enjoy.

Ducle de Leche Chocolate Cookies

Ingredients

1 1/2 cups unbleached flour
1/2 cup Green and Blacks Cocoa powder
2 3.5 oz bars of Green and Blacks Dark 85%, melted and cooled slightly
4 table spoons unsalted butter, room temp
1 cup raw sugar
2 eggs
2 egg yolks
1 teaspoon vanilla extract
1 teaspoon salt
1/2 teaspoon baking powder

Dulce de Leche
2 14oz cans of sweetened condensed milk
1/2 teaspoon fleur de sel

Directions

Preheat oven to 425 degrees

In a 9 x 13 inch glass baking dish empty the two cans of condensed milk and add the fleur de sel, cover with tin foil and place in a deep baking pan. Fill with water to the half way point by the side of the glass baking dish. Place in the oven and bake for about 2 hours. You will need to stir this about twice and also check the water level and add water as need. You want to keep no less than a third of the way up the side of the glass baking dish. Once the Dulce de Leche is the desired color and thickness remove from the oven, let cool, then place in the fridge to cool further so that it will be spreadable for the cookies.

In a bowl whisk together the flour, salt, cocoa powder and baking powder.

In the stand mixer cream together the butter and sugar until light and fluffy. Next add the eggs, yolks vanilla and cooled melted chocolate mixing until creamed. Lower the speed on the mixer and slowly add the dry ingredients. Once combined, roll out on a floured surface, form into a ball, divided into two, flatten into disc, wrap in plastic and place in the fridge for at least 3 to 4 hours.

Preheat oven to 375 degrees

Roll out chilled dough to about 3/16 to 1/4 of inch thick, using the cookie cutter of choice, cut out the cookies and place on a parchment lined cookie sheet and bake for about 7 to 9 minutes or until cookies are firm to the touch. Transfer cookies to cooling rack to completely cool.

Once cool place about a teaspoon of the Dulce de Leche in the center of one cookie and place another on top and press to close, repeat until done with all the cookies.

You can also used a shortbread cookie as well.

Enjoy Cooking

Dark Chocolate Shortbread cookies

I getting ready to start my Christmas cookies for the season and i wanted to do something different, so i made a small batch of these last night. I took my shortbread cookie recipe and add the dark chocolate. I use to dip the original shortbread cookies in chocolate and when i was packing them up i had to make sure they were wrapped in wax paper so they would not stick to the other cookies. This way with the chocolate in the cookies there will be no need to wrap them. I really liked the way this cookie turned out, not too sweet and the right balance of chocolate. Enjoy

Dark Chocolate Shortbread cookies

Ingredients

3 cups unbleached flour
3 sticks on unsalted butter, room temp
1 1/2 cup raw sugar
1 cup of Green and Blacks cocoa powder
1 1/2 teaspoons vanilla extract
1 teaspoon salt

Directions

In the stand mixer cream together the butter and the sugar until light and fluffy.

In large bowl whisk together the dry ingredients.

Turning the mixer to low slowly add the dry ingredients to the butter and the sugar. Once all combined turn out, shape into a ball, wrap in plastic and place in the fridge for at least 2 hours.

Preheat oven to 300 degrees

Cut the dough into quarters; roll out to about 1/4 inch thick and cut with the cookie cut of choice. Place cookies on a parchment lined cookie sheet and back for about 20 to 25 minutes, the cookies should be firm to touch. Remove and place cookies on a rack to cool.

You can also dip these cookies in white chocolate if you want a little more sweetness to the cookies.

Enjoy Cooking

Snickerdoodles

Here is my version of the classic Snickerdoodle Cookies. It was actually not until a a few years ago that i actually ever had a Snickerdoodle cookie. Then this year i had them again and i have been on a mission to recreate them at home. All it really is, is a sugar cookie that meets a sugar cookie with a twist. My twist is the addition of another spice with the cinnamon that in crust the cookie. Oh and a plus is that these cookies have about a two week shelf life if they are around that long, which i doubt, enjoy.

Snickerdoodles

Ingredients

2 3/4 cups of unbleached flour
1 1/2 cups of raw sugar
2 sticks of unsalted butter, room temp
2 large eggs
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon of salt

Topping
1/2 cup raw sugar
4 teaspoons ground cinnamon
1 teaspoon cardamon

Directions

In a large bowl whisk together the flour, salt, cream of tartar and baking soda.

In the stand mixer cream together the butter and sugar until light and fluffy. Next cream in one egg at a time. Once combined, lower the speed and slowly add the flour mixture. Once all blended, remove bowl from mixer and cover with plastic wrap and place in the fridge for at least 2 hours.

Preheat oven to 375 degrees

In a small bowl mix together the topping.

Next roll dough into 1 inch balls, roll in topping mixture, then place on parchment lined cookie sheets, flattening slightly so they do not roll around. Bake for about 12 minutes or until golden brown around the edges. Slide parchment and cookies onto cooling rack to cool.

Enjoy Cooking

Chocolate Sandwich Cookies

I came across this recipe in error; I have been working on my recipes for pies, which is the bane of my existence. The fillings are not the problem; it is the crust that is the issue. So one night when I was working on a crust I came up with this dough, which is actually as a better cookie then a crust, so I though it would be great with a nice creamy chocolate filling to offset the non-sweetness of the cookie.

Chocolate Sandwich cookie

Ingredients

2 cups unbleached flour
1 stick of unsalted butter, diced and chilled
1/2 cup raw sugar
1/2 cup heavy cream
1 teaspoon salt
1 teaspoon vanilla extract
2 egg yolks
2 tablespoon half and half

Filling
1 cup dark chocolate chips or semi sweet
1 8oz tub of Mascarpone cheese
1 tablespoon unsalted butter

Directions

In the food processor place the dry ingredients and pulse to combine. Next pulse in the butter until crumbs form, like a pie dough. Now turn on the processor and add the cream and vanilla , once the dough is almost together, remove from processor and roll into a ball. Divide into two, fallen into disc, wrap in plastic and chill for about an hour in the fridge.

Next roll out the dough the same way you would pie crust to about a little less than 1/8 inch thick. Now cut out the desired shape with a cookie cutter, i use scalped circle but any shape will work. place on a parchment lined cookie sheet and place back in the fridge for an additional hour.

Preheat oven to 325 degrees

In a small bowl whisk together the egg yolks, half and half and brush on the top of the cookies.

Bake cookies for about 15 to 20 minutes or until light golden brown.

Transfer to a cooling rack.

While the cookies are cooling, place chocolate and butter in a double boiler and heat until almost all the chocolate is melted, remove from heat, add Mascarpone cheese and with a handle held mixer beat until smooth and creamy. NOTE: the Mascarpone should be a room temp so that it does not seize the melted chocolate.

Next spread the chocolate cream on one cookie and place another cookie on top and squeeze to close. Place on a parchment line cookie sheet and chill for at least an hour for the cream to set, enjoy.

Enjoy Cooking

Sugar Cookies

I have been getting allot of emails for a sugar cookie recipe. I have not posted one since it so basic and it is every cookbook, on the back of butter wrappers and so forth. But here is my twist on the basic sugar cookie recipe, enjoy.

Sugar Cookies

Ingredients

2 cups unbleached flour
1 cup of raw sugar
1 1/2 sticks of unsalted butter, room temp
1/4 cup key lime juice
2 tablespoon of key lime zest
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/4 teaspoon salt



Directions

In the stand mixer cream together the butter and the sugar. In another bowl sift together the flour, salt and baking powder. Next add the key lime zest,followed by the key lime juice and the vanilla extract. Once creamy and fluff, slowly add the flour mixture. Remove dough from bowl, wrap in plastic and place in the fridge for at least 2 hours.

Preheat oven to 325 degrees

Divide dough into quarters and roll out to 1/8 to 1/4 thick and cut out into the shape of choice.

Place cookies on parchment lined cookie sheets and bake for about 12 to 15 minutes depending on thickness or until golden brown on the edges. Transfer to cooling rack and decorate as you wish. I often just dust with powdered sugar or make a simple butter cream frosting to mimic a key lime pie.

Enjoy Cooking

Raspberry Nut Pinwheel cookies

Here is a cookie recipe that i created for a contest i entered a few years back. I came in second, again, i was told there where too many steps. It is true it is a 2 day cookie, but it is so worth it. This is going to be on my Thanksgiving menu this year, all my deserts will have a pinwheel theme.

Raspberry Nut Pinwheel Cookies

Ingredients

2 1/2 cups of unbleached flour
2 sticks of unsalted butter at room temp
1/2 cup raw sugar
1/2 light brown sugar
2 eggs
1 teaspoon salt
1/2 teaspoon baking soda

1 jar of raspberry preserves
1 cup of chopped hazelnuts

Directions

In the stand mixer cream together the butter and the sugars. In another bowl sift together the remaining dry ingredients. After butter mixer is light and creamy, add the eggs, one at a time to the mixture. Reduce the speed on the mixer to a lower speed once the eggs are creamed in and slowly add the flour mixture. Once combined, remove from the bowl, divide into two balls, wrap in plastic wrap and place in the fridge overnight.

Next day roll out the two dough balls into a 10 x 12 inch sheet: note, roll out onto parchment it will make it easier to roll up later. Place dough sheet on cookie sheets and place back into the fridge to re-cool, about an hour.

Remove from fridge and spread each sheet with raspberry preserves and then sprinkle the preserves with the nuts. Roll up the sheets on the long side. Wrap in plastic wrap and place them back into the fridge and again for another hour.

Preheat oven to 350 degrees

Remove logs from fridge, remove plastic wrap and cut logs into 1/4 inch slices. Place slices onto a parchment lined cookie sheet and bake for 15 minutes or until the edges of the cookies turn golden brown.

Remove bake cookies to cooling rack - and enjoy

Enjoy Cooking

Pecan Butter Cookies

This is an easy cookie that you can make in the food processor.

Pecan Butter Cookie

Ingredients

2 cups of unbleached flour
2 cups powder sugar
2 sticks of unsalted butter
3/4 cup of chopped pecans
1 teaspoon vanilla extract
1/4 teaspoon salt

Directions

Place the pecans, salt and 1/2 cup of the powdered sugar in the food processor, pulse to break up nuts, then turn it on and grind into a fine powder. Now add the the butter a few pieces at a time, pulse to incorporate into the nut flour. Once all the butter is in process until smooth. Next add the vanilla followed by slowly add the flour while the processor is on. The dough will form a ball in the machine. Scrap bowl and place dough on plastic wrap, wrap and place in the fridge for at least 4 hours or over night.

Preheat oven to 350 degrees.

Roll dough into 1 inch balls, place on parchment lined cookie sheet, pressing the balls with your thumb to flatten. Back for about 15 minutes or until light golden brown. Place on a cooling rack and dust the cookies with the remaining powdered sugar.

Enjoy Cooking

Orange Chocolate Cookies

OMG! the amount of hits the Ginger Pumpkin cookies got, it is the new record. With that said i dipped into my cookie recipes from the book and I am posting a very simple cookie, that well, i came up with by mistake: it is one of my favorites.

Orange Chocolate Cookies

Ingredients

3 cup unbleached flour
1 cup raw sugar
2 sticks of butter, unsalted at room temp
1 large egg
2 teaspoons of orange zest, finely grated
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/4 teaspoon salt

Topping
2 cup dark chocolate chips ( you can also use semi sweet)
1 tablespoon unsalted butter


Directions

whisk together in a large bowl all the dry ingredients with the exception of the sugar.

Next in the stand mixer cream together the butter and sugar until fluffy. Next add the orange zest and vanilla, followed by the egg. Once all combined, reduce speed and slowly add the dry ingredients. Once blended well, remove from mixer, form into a ball, wrap in plastic and place in the fridge for at least 4 hours, it is better over night.

Preheat oven to 350 degrees

Cut dough into quarters, roll out to about 1/4 inch thick and using your favorite cookie cutter cut out the cookies and place on a parchment lined cookie sheet. Bake for about 12 minutes or until cookies start to turn golden brown on the edges and are firm the touch. Remove cookies and parchment to cooling rack to cool.

Over a double boiler melt chocolate, once the chocolate is about melted remove from heat and whisk in butter until smooth. Next dip the cooled cookies into the chocolate and then let cool and set on a wire rack. They will set up in about an hour.

Enjoy cooking

Ginger Pumpkin Cookies

I have been working on this cookie for sometime now and i final got it right. I have been trying to make another pumpkin cookie for about 3 years, hope you all enjoy this one.

Ginger Pumpkin Cookie

Ingredients

2 1/2 cup unbleached flour
1 1/2 cups of firmly packed light brown sugar
1 cup chopped pecans
1 15oz can pumpkin
1 stick unsalted butter, room temp
1/2 cup finely chopped crystallized ginger
2 large eggs
1 teaspoon ground cinnamon
1/2 teaspoon of salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon of ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon fresh ground nutmeg

Directions

Preheat oven to 350 degrees

In a large bowl whisk together all the dry ingredients with the exception of the sugar. The stir in the nuts and crystallized ginger.

In the stand mixer cream together the sugar and the butter until creamy. Next add the eggs, mix until blended. Followed by the can pumpkin, the mixer may look a bit odd but that is OK. Now slowly add the dry ingredients to the wet mixer a little bit at a time until all combined.

On parchment lined cookie sheets drop a table spoon of the batter about 2 to 3 inches apart. Bake for about 15 minutes or until lightly golden brown, they will be soft in the centers. Slide the cookies on the parchment paper to a cooling rack.

This recipe should make about 65 cookies.

Enjoy Cooking

Butter Wreath Cookies

Cookies, Cookies, Cookies: most of the emails I receive are requesting more cookie recipes, well OK. This recipe i learned from the lady that lived across the hall from me in Jackson Heights. It is an old German recipe that i changed a bit to take a few of the bad ingredients out. It is a great simple favored cookie, enjoy.

Butter Wreath Cookie

Ingredients

2 stick unsalted butter, chilled and diced
2 3/4 cups of unbleached flour
1 1/4 cups raw sugar
3 cooked egg yolks, crumbled - the yolks need to hard cooked
2 raw egg yolks
1/2 teaspoon almond extract

Topping
1/2 cup finely chopped almonds or pistachios or a combo of both
2 tablespoons raw sugar
1 egg white
1 tablespoon water

Directions

Preheat the oven to 375

In the stand mixer combine the sugar, butter and cooked egg yolks, the mixer will be crumbly. Now add the raw egg yolks and the extract, blend until smooth. on a low speed slowly add the flour, then blend until smooth.

Pinch off about a piece a little bigger then a walnut, roll into a ball, then out into a strip, about 4 inches long. Bring the ends together to form a ring. Place on a parchment cookie sheet, repeat until the dough is done.

In a small bowl combine the sugar and nuts. In another small bowl whisk together the egg white and water until frothy. With a brush, brush the cookies with the egg wash, then sprinkle the cookie with the nut mixture. Do a few cookies at a time so that the wash does not dry before you can get the nuts on.

Bake for about 10 to 12 minutes or until lightly browned, transfer to cooling rack.

Enjoy cooking

Hazelnut Macaroons with Orange Buttercream

I have not been doing much cooking with work and the reno going on at our house. But the Renovation is coming to and end and i will soon have a new kitchen.

The other day at a pot luck at work i had macaroons and I thought it's been a while since i made macaroons and figure why not, they are quick and easy to make.

Enjoy

Hazelnut Macaroons with Orange Butter Cream

Ingredients

Macaroons

2 cups skinned hazelnuts
1 16oz box powdered sugar
8 egg whites
1/3 cup raw sugar
1/2 teaspoon salt
1/8 teaspoon cream of tartar

Butter cream

2 stick of unsalted butter, room temp
3 egg yolks
1/2 raw sugar plus two table spoons
3 table spoons water
2 table spoon Grand Marnier
Zest of one orange


Directions

Macaroons

Place the nuts into the food processor an long with half of the powdered sugar and process until fine. Remove mixture from food processor and mix with the remain powdered sugar in another bowl until combined.

Now start on the merinque, place egg whites in the stand mixer and whip until foamy. With the mixer on high add the cream of tartar, once the egg whites start to hold their shape, slowly add the raw sugar and salt. The merinque is done when you have stiff peaks.

Now fold the dry ingredients until the merinque, the batter with become very stiff. Note do not over work the batter will start to become runny.

Next add batter into a pastry bag and pipe out mounds that are about a little over an inch in size on to a parchment lined cookie sheet. Pipe out mounds about an inch apart. When done set sheet aside so that the merinque can dry out, this takes about 2 hours.

While merinques are drying out start the butter cream.

Butter cream

Ok you will need to do two things at once here:

Place a small sauce pan over medium high heat and place the orange zest, 1/2 cup of raw sugar and the water and heat until it forms a syrup.

At the same time in the stand mixer place egg yolks and 2 table spoons of raw sugar and whip until smooth.

Now add the syrup to the egg yolks slow while the mixer is on low. You want to do this slowly so that you do not scramble the eggs. Once the mixture has about tripled in volume add the butter and Grand Marnier and mix until fluffy and the mixture forms stiff peaks.

Now its time to bake merinques, preheat oven to 350 degrees and bake meringues about 8 minutes, rotate and bake for an additional 8 minutes. You want them a light golden color. Remove and cool on a rack.

Next place butter cream into a pastry bag and pipe one side of a baked merinque, about a nickle size amount of cream, place the another merinque creating a sandwich, pressing together; repeat.

Note you will need to bake an even amount of merinques to create the sandwich cookies.

Enjoy Cooking

Chocolate Chocolate Sandwich cookies

Well i have not made these in awhile, actually 3 years since i came up with them, there are a number of steps to making of the these cookies and well when I am in cookie mode a usually skip the step of the filling and just dust the cookies and place them in the gift boxes. But I was asked by a new publisher for sandwich cookie recipes and i came across this recipe in the file and though, hmm i should include this one, enjoy.

Chocolate Chocolate Sandwich cookies

Ingredients

1 3/4 cup of unbleached flour
12 oz of white chocolate, its about a bag of white chocolate
1/4 cup of green and greens cocoa powder
1 stick of unsalted butter
1 cup of raw sugar
1 egg
1/2 heavy cream
1 teaspoon real vanilla extract
1/2 teaspoon baking powder
1/4 teaspoon salt

Directions

In a large bowl whisk together the flour, cocoa powder, sugar and baking powder.
In the stand mixer cream together to butter and sugar. Next add the vanilla and egg, combine until light. Now slowly add the flour mixture. Remove from bowl, wrap in plastic and cool for at least 2 hours in fridge.

Om a cool surface roll out dough until about 1/8 inch thick, either with your favorite cookie cutter or just a knife cut out the dough. Reuse the scraps until all dough has been used. Remember you need a even number of cut outs to make the sandwich cookies. Place on parchment lined cookie sheets ans bake in a 325 oven for about 12 minutes or until the cookies start to brown. Remove from oven and let cool.

In a small bowl place white chocolate. In a small sauce pan heat heavy cream to a boil, then pour over the white chocolate, let stand until melted then whisk together. Chill for at least an hour. Then spread on one cookie and place another cookie on top. Repeat until done. You may also want to melt additional white chocolate then drizzle over the top of the sandwich's for decoration.

Enjoy Cooking