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DAY ELEVEN

Stained Glass Cookies



2 cups all-purpose flour + more for rolling dough

1/4 tsp salt

1/2 tsp baking powder

1/2 cup unsalted butter, room temperature

1 cup sugar

1 large egg

1 tsp vanilla extract

7 oz (about 30) clear coloured hard candies (Life Savers or Jolly Ranchers), colours separated, finely chopped

In large bowl, sift flour, salt and baking powder.

In bowl of stand mixer, blend butter and sugar on medium speed with paddle attachment until pale and fluffy, 3 minutes. Mix in egg until smooth, 1 minute. Gradually blend in flour mixture on low speed until combined. Stir in vanilla. Wrap dough in plastic; refrigerate until cold, 45 minutes.

Line 3 cookie sheets with parchment paper.

Roll out dough on well-floured surface to about 1/8-inch thick. Cut out shapes with Christmas tree cookie cutter. Place 2 inches apart on sheets, lifting with metal spatula.

Use tip of paring knife to make triangular cutout in centre of each cookie. Reroll scraps and use remaining dough.

Sprinkle candy liberally in single layer in hole of each cookie. Refrigerate until dough is firm, 15 minutes.

Bake in 325F oven on upper and lower racks, until candy has melted and completely filled cutout and edges are pale gold, about 11 minutes.

Rotate pans halfway through baking time. Let cool completely on sheets. Makes about 36 cookies.

   

Very Cool Thread Kitty!!!!

Cranberry cookies are the best...well anything with cranberries is the best

   

Vaga Kena!

   

one year later...

DAY TWELVE

Chocolate shortbread
with cacao nibs and sea salt


1 cup all-purpose flour

3/4 cup cocoa powder

1/4 cup + 2 tbsp cacao nibs, crushed fine with rolling pin

1 tsp fleur de sel + more for sprinkling

3/4 cup unsalted butter, at room temperature

1/2 cup granulated sugar

1 tsp vanilla extract

Line 2 baking sheets with parchment.

Sift flour and cocoa powder into small bowl.

In small bowl, stir together cacao nibs and 1 teaspoon fleur de sel.

In large bowl, cream together butter and sugar, using electric mixer on medium speed, until fluffy, about 2 minutes. Beat in vanilla. Add flour mixture. Turn speed to low and beat until moistened. Add nibs mixture. Use wooden spoon to finish blending until mixture clumps together. Turn out onto sheet of plastic and pat gently into square. Cover with another sheet of plastic.

Roll out into square about 1/4-inch thick, adjusting edges with metal scraper. Cut into 1-inch squares. Set scraps aside.

Fill 1 baking sheet with squares 1 inch apart. Bake in centre of preheated 325F oven until tops look dry, 12 to 14 minutes. Halfway through baking time, sprinkle lightly with fleur de sel. Remove pan from oven. Let sit on rack about 2 minutes. Transfer cookies to rack to cool completely.

Meanwhile, fill second prepared baking sheet with squares. Re-roll scraps into 1/4-inch thick squares. Cut 1-inch squares and add to baking sheet. Repeat baking.

Makes about 75.

source

   

DAY THIRTEEN

Ginger Biscotti



Dough:

1/2 cup + 2 tbsp vegetable oil

4 large eggs

4 cups all-purpose flour

1-1/2 cups + 2 tbsp granulated sugar

1-1/4 tsp baking powder

1 tsp kosher salt

1-1/2 tbsp ground ginger

1/2 tsp each: ground cinnamon, ground nutmeg

5 oz (140 g) crystallized ginger, finely chopped (about 1 cup)

Egg wash:

1 large egg

1 tbsp milk

Flour and grease baking sheet.

For dough, whisk together oil and eggs in medium bowl until well blended.

In large bowl of stand mixer, whisk together flour, sugar, baking powder, salt, ground ginger, cinnamon and nutmeg. Stir in crystallized ginger. Fit mixer with dough hook. Add egg mixture. Mix using stir speed until dough forms into clumpy ball, scraping bowl occasionally.

Turn dough out onto floured work surface. Cut into 3 equal pieces. Roll and pat each piece into slightly flattened log about 2-1/2 inches wide. Dough is sticky; moisten hands to smooth and adjust dough as needed. Transfer each log onto baking sheet, about 3 inches apart, as dough spreads.

For egg wash, whisk together egg and milk in small bowl. Brush liberally over each log. (You will have some left over.)

Bake in centre of preheated 325F oven until golden and just firm when pressed with fingertip, about 40 minutes. Remove from oven. Place pan on rack to cool to room temperature.

Remove each log from pan and cut diagonally into 1/2- to 3/4-inch slices, using serrated knife to prevent breakage. Place no more than 15 slices cut side down on baking sheet lined with parchment. Bake in centre of preheated 325F oven until golden, about 10 minutes. Repeat with 2 more batches.

Makes about 42 biscotti.

source

   

DAY FOURTEEN

Toasted sesame seed cookies



1 cup sesame seeds

2-3/4 cups all-purpose flour

2 tsp cream of tartar

1 tsp baking soda

1/4 tsp salt

1 cup unsalted butter, at room temperature

1-1/2 cups granulated sugar

2 large eggs

1 tsp pure vanilla extract

In large, dry skillet over medium heat, toast sesame seeds, shaking pan often, until golden, about 5 minutes.

In medium bowl, whisk together flour, cream of tartar, baking soda and salt.

In large bowl, beat butter using electric mixer on medium speed until light and fluffy. Add sugar; beat until well blended. Beat in eggs and vanilla. On low speed in three additions, beat in flour mixture and 1/4 cup sesame seeds until just blended. Gather dough into large ball. Wrap with plastic. Refrigerate 2 hours or until firm.

Place remaining 3/4 cup sesame seeds in shallow bowl or on plate.

Scoop cookie dough by tablespoons, then roll into balls. Roll balls in sesame seeds.

Place balls 2 inches apart on parchment-lined baking sheets. Bake in batches in preheated 400F oven 6 to 8 minutes or until edges are lightly browned. Cool on baking sheets 1 minute. Transfer to wire racks to cool completely. Store in airtight container at room temperature up to 1 week.

Makes about 48.

   

Try using some black sesame seeds if you can, as they have a more intense flavour.

   

i have never seen black sesame seeds so i googled them and what i found was very interesting.

Black Sesame Seeds (hei zhi ma)
What is black sesame seeds? What is it used for?

Sesame seeds are believed to be one of the worlds' first spices. The earliest recorded use of sesame seeds as a spice can be traced to an Assyrian legend, which claimed that the gods drank sesame-based wine before creating the earth. Sesame seeds are still a main spice and food source throughout Asia and parts of Europe and Africa.
Although they are considered a culinary treat in many places, sesame seeds also have various medicinal uses. The seeds are usually harvested in early autumn, shortly after turning ripe, and allowed to dry in the sun before being prepared for herbal remedies.

In traditional Chinese medicine, black sesame seeds have sweet and neutral properties, and are associated with the Kidney and Liver meridians. They function to tonify yin jing and blood, moisten the intestines, and help build the spirit, or shen.

Black sesame seeds are an extremely good source of calcium; studies have shown that one gram of seeds contains approximately 85 milligrams of calcium. Black sesame seeds also have high amounts of protein, phosphorous, iron and magnesium. In some patients, black sesame seeds are used to help patients recover from serious illnesses and fevers, treat constipation and promote regular bowel movements. Some practitioners recommend using black sesame seeds with polygonum to keep a person's hair looking rich and dark

tasty and good for you

source

   

DAY FIFTEEN

Curry coriander shorties


2 tsp coriander seeds

1-1/2 tsp curry powder

1-3/4 cup all-purpose flour

1 cup unsalted butter, at room temperature

1/2 cup granulated sugar

1 tsp each: pure vanilla extract, salt

In small, dry skillet, toast coriander over medium heat, shaking skillet often, until fragrant, about 2 minutes. Cool slightly; finely grind in spice grinder. Add to medium bowl.

In same skillet, toast curry over medium heat, shaking pan constantly, until fragrant, 30 to 60 seconds. Scrape into bowl with coriander. Add flour. Whisk to blend.

In large bowl using rubber spatula, beat butter, sugar, vanilla and salt until well blended. Blend in flour mixture.

Scoop dough by tablespoons, then roll into balls. Place 2 inches apart on parchment-lined baking sheets. Using side of floured chopstick or pencil, press an X into top of each cookie, gently flattening to 1.5-inch diameter.

Bake in batches in preheated 350F oven 15 minutes or until edges are lightly browned.

Cool on baking sheets 1 minute. Transfer to wire racks to cool completely. Store in airtight container at room temperature up to 1 week.

Makes about 24.

   

This is my new favorite thread

I think I am going to make some stain glassed cookies tomorrow. Thanks for all the recipes

   

my new favourite Coaster Dude! i love that you bake

   

I'm going to whine to Mrs SprCForr and score me some ginger snaps!

   

Fixed!

   

She don't drink otherwise I would!

Maybe I could slip Bailey's into the Irish Creme flavoured coffee whitener bottle...

   

that would work for me

   

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