Recipes-Cookies

Jan 24, 2024 ∞

Italian Lemon Cookies

1¼ cups all purpose flour
¼ cup + 2 tablespoons cornstarch (50 grams total)
zest & juice of one lemon (approximately 2 tablespoons lemon juice and 1/2-1 tablespoon zest)
1 pinch salt
¾ cup +2 tablespoons butter (softened)* (185 grams total)
½ cup powdered sugar

In a medium bowl whisk together the flour, cornstarch, zest and salt.
In a large bowl, beat on medium speed the butter and sugar until fluffy, 3-5 minutes. Then add half the flour and the lemon juice beat to combine. Then add the remaining flour and with a wooden spoon or spatula combine to form a dough (the dough will be a little sticky, if the dough is too sticky then add 1-2 tablespoons of flour).
Transfer the dough to a large piece of parchment paper and roll the dough into a log approximately 1 1/2 inches (4cm) wide. Wrap the dough in the parchment paper and refrigerate for one hour.
Remove the dough from the fridge and cut into 1/2 inch (1.3 cm) slices. Place the slices on a large cookie sheet lined with parchment paper and refrigerate for 20 minutes.
Pre-heat oven to 320F (160C).
Bake the cookies for 5 minutes, then raise the oven temperature to 350F (180C) and continue to bake for 9-10 minutes. The should be light gold in colour. Remove from the oven and let the cookies sit on the cookie sheet for about 5 minutes, then move to a wire rack to cool completely. The cookies can be either dusted with powdered sugar or spread with a lemon glaze. Enjoy!

In a small bowl whisk together the lemon juice, powdered sugar and zest until smooth.

To keep cookies from spreading it helps to chill the dough before baking and the percentage of protein in the flour is a major culprit of flat cookies. I would advise that your flour has a percentage of at least 11% or even higher if possible.
If the cookies are unglazed then they should be stored in an airtight container at room temperature, they will last up to 5-6 days. If glazed then they should keep stored in an airtight container, in a single layer for about 3-4 days.
If your home is warm then I would advise refrigerating in an airtight container. If the cookies are refrigerated they will last up to 7 days.
You can always freeze them in either a freezer bag or an airtight container, they will keep for up to 4 weeks.
The unbaked cookie dough will last 2-3 days in the fridge and two months in the freezer. Wrap the dough well in plastic wrap and place in an air tight bag.

Jan 24, 2024 ∞

2 1/2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 large eggs
1/2 teaspoon almond extract
1 1/2 cups dried cranberries (about 6 ounces)
1 egg white
6 ounces good-quality white chocolate (such as Lindt or Baker’s), chopped, or white chocolate chips

Preheat oven to 350°F. Line heavy large baking sheet with parchment paper. Combine 2 1/2 cups flour, 1 teaspoon baking powder and 1/2 teaspoon salt in medium bowl; whisk to blend. Using electric mixer, beat sugar, butter, 2 eggs and almond extract in large bowl until well blended. Mix in flour mixture, then dried cranberries. Divide dough in half. Using floured hands, shape each piece into 2 1/2-inch-wide, 9 1/2-inch-long, 1-inch-high log. Transfer both logs to prepared baking sheet, spacing evenly. Whisk egg white in small bowl until foamy; brush egg white glaze on top and sides of each log.
Bake logs until golden brown (logs will spread), about 35 minutes. Cool completely on sheet on rack. Maintain oven temperature. Transfer logs to work surface. Discard parchment. Using serrated knife, cut logs on diagonal into 1/2-inch-wide slices. Arrange slices, cut side down, on same sheet. Bake 10 minutes; turn biscotti over. Bake until just beginning to color, about 5 minutes. Transfer biscotti to rack.
Stir chocolate in top of double boiler over simmering water until smooth. Remove from over water. Using fork, drizzle chocolate over biscotti. Let stand until chocolate sets, about 30 minutes. (Can be made 1 week ahead. Freeze in airtight container. Thaw at room temperature.)

Jan 14, 2024 ∞

(I forgot to take pictures of the finished cookies. They didn’t last long!]

4 ounces unsalted butter
3/4 cup sesame seeds (sometimes I sub. in 1/4 cup chia seeds because I like the contrast)
3/4 cup dark brown sugar
1/3 teaspoon fine sea salt
1 large egg
1 teaspoon vanilla paste or extract
1/2 cup all purpose flour

Preheat the oven to 325°F.
Put the butter and sesame seeds in a medium pot set over medium heat and cook, stirring, until the seeds are a pale golden brown and the milk solids are fragrant. The butter will melt and then foam as you stir. When the foaming dissipates, you are usually done. Remove from heat immediately to prevent the solids from burning and transfer the seeds and butter to a medium sized heatproof bowl.
Add the dark brown sugar and salt and stir with a silicone spatula until all the sugar dissolves.
Add the egg and stir quickly to incorporate.
Add the vanilla and mix to blend.
Finally, add the flour and stir until it forms a thick batter. Then set it aside for at least 5 minutes to hydrate and thicken.
Line your sheet pans with parchment paper.
Uuse a small sorbet scoop or a teaspoon to portion the dough. Drop scoops of the dough 2 inches apart on the sheet pans.
Bake for 12-13 minutes until golden brown around the edges for classic benne wafers of for 14-15 minutes until the cookies are golden brown for crunchy benne wafers.
Let cool for 5-7 minutes and then transfer the cookies to a rack to cool completely.