Almond Blueberry Muffins

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 stick (1/2 cup) unsalted butter
• 1 cup sugar
• 1 egg york
• 1/4 to 1/3 cup whole milk
• 1 teaspoon almond extract
• 2 teaspoons lemon zest, about 1 lemon
• 1/2 cup chopped almonds, toasted
• 1 cup frozen blueberries, thawed and drained

Procedure:

1. In a medium bowl, combine flour, baking powder, and salt.
2. In another medium bowl, cream together the butter and sugar using a hand mixer. Add egg and beat to incorporate. Add milk, almond extract, and lemon zest.
3. Stir the dry ingredients into the wet ingredients. Fold in the almonds, then the blueberries.
4. Chill the dough in the refrigerator for 30 minutes.
5. Preheat the oven to 375 degrees F.
6. Using two small spoons, dollop mix onto cookie sheets. Bake until golden brown around the edges, about 15 minutes.
7. Cool the cookies on a wire rack. Save in a storage container to take to the picnic.

Nankatai

Ingredients

½ cup sugar
½ vegetable shortening
a pinch of saffron, soaked in a little water
elaichi powder, to taste
3-4 tbsp ground almonds (optional)
½ to ¾ cups all purpose flour

Method

1. Preheat oven to 350F.
2. Grease a cookie sheet and set aside.
3. Cream together the shortening and sugar till the mixture is light and fluffy. A hand mixer works best for this task.
4. Add the saffron, elaichi, and almonds if using.
5. Add ½ cup all purpose flour. Using your hands knead this dough slightly.
6. Add more flour as you go along. You want a dough that is soft and moist. Do not add more than 1½ times the quantity of the shortening used.
7. Use your finger tips to pull of a piece of the dough, or you could use a melon-baller. Roll in between your palms to form a ball.
8. Place the cookies on the sheet, about 2 inches apart. Sometimes I press each cookie with the back of a fork.
9. Bake for about 15 minutes (oven times may vary).
10. After 10 minutes, keep a close eye on the cookie.
11. Take them out of the oven at the first sign of any browning around the edges.
12. Let them cool slightly before using letting anyone steal them for taste-testing purposes.

Fudgy Brownie Cookies

Ingredients
100 gms unsweetened chocolate
(chopped)
2 large eggs
1 cup sugar
1/2 cup sweet chocolate chips 3/4 cup flour
1/2 cup butter
1 tsp vanilla essence
1/4 tsp baking powder
1/4 tsp salt

Method
1. Preheat over to 350 F. Sift flour, baking powder & salt together. Melt the butter. Add
unsweetened chocolate to melted butter, stir in sugar vanilla & eggs.
2. Add flour mix & chocolate chips. Blend well. Bake for 20-25 mins & cool. Cut into christmas shapes with cookie cutters.
3. And decorate with coloured frosting(optional).

Brittany Butter Cookies

Makes 20 to 24 3-inch cookies

Ingredients:
For the cookies :
6 large egg yolks
1 1/4 cups sugar
16 tablespoons (2 sticks) unsalted butter, at room temperature
1/2 teaspoon vanilla extract
4 cups flour, plus more for the work surface
1/4 teaspoon salt For the glaze
2 large egg yolks
2 tablespoons water

Directions:

For the cookies:
Combine the egg yolks and sugar in the large bowl of a stand mixer or a hand-held electric mixer; use the whisk attachment to beat on medium-high speed for 1 to 2 minutes, until the mixture is thick and pale yellow. Reduce the speed to low and gradually add the butter and vanilla extract, then add the flour and salt, in increments, blending until a dough forms that is thick and stiff. (If it is still quite soft, add a few tablespoons of flour at a time.) Transfer the dough to a lightly floured work surface; knead it gently and briefly, then wrap in plastic wrap and refrigerate for 45 to 60 minutes.

When ready to bake, preheat the oven to 325 degrees. Stack 2 baking sheets together and line the top sheet with parchment paper. You will need to repeat this procedure to bake each batch.
Roll out the dough on a lightly floured work surface to a thickness of 1/2 to 3/4 inch. Use a 3-inch round cookie cutter to cut the cookie rounds; place them about 1 inch apart on the stacked/lined baking sheets. Use the tines of a fork to make a small crisscross grid just in the center of each cookie.

For the glaze:
Whisk together the egg yolks and water in a small bowl. Brush each cookie generously with the mixture.

Bake 1 sheet at a time for 50 to 55 minutes, until the cookies are golden on top and brown around the edges. Cool completely on the baking sheet (this will allow the sheets to cool before the next batch of cookies is baked).

STORE: In an airtight container for up to 1 week.

Sesame Thins

Makes about 36 small cookies

Ingredients:
8 tablespoons (1 stick) unsalted butter, at room temperature
3/4 cup sugar
1 tablespoon finely grated lemon zest
1 egg white
1/2 teaspoon vanilla extract
3 tablespoons flour
Pinch salt
1 cup sesame seeds

Directions:
Position oven racks in the middle and upper third of the oven; preheat to 350 degrees. Line 2 baking sheets with parchment paper.

Use a wooden spoon to beat the butter and sugar in a large mixing bowl for about 3 minutes, until light and creamy. Add the lemon zest, egg white and vanilla extract; mix well. Add the flour, salt and sesame seeds, mixing until the ingredients are evenly moistened.

Roll the dough between the palms of your hands to form 3/4-inch balls. (The dough is quite sticky, so be prepared to clean your hands often, or coat them lightly with nonstick cooking oil spray.) Place the balls about 3 inches apart on the baking sheets, taking care not to put more than 6 cookies on each sheet; the cookies will spread. Use a wet offset spatula or your fingers to flatten each ball. Bake 2 sheets at a time for 9 to 13 minutes or until the cookies are golden (cover the remaining dough and keep at room temperature). Cool completely on the baking sheets before repeating with the remaining dough.

STORE: In an airtight container at room temperature for up to 10 days. Use the dough immediately after making it. These cookies do not freeze well.

Coconut-Lime Thai Snowballs

Makes 36 to 48 cookies

Ingredients:

For the dough
16 tablespoons (2 sticks) unsalted butter, at room temperature
1 cup confectioners' sugar
2 tablespoons freshly squeezed lime juice
1 1/2 teaspoons finely grated lime zest
1/4 teaspoon salt
2 cups flour
1 cup unsweetened shredded coconut (medium shred) For the coating
1 cup unsweetened shredded coconut (medium shred)
1 cup confectioners' sugar, sifted
1 1/2 teaspoons finely grated lime zest
2 tablespoons cornstarch, sifted

Directions:
Position oven racks in the upper and lower thirds of the oven; preheat the oven to 350 degrees. Line 2 large baking sheets with parchment paper.

For the dough:

Combine the butter and sugar in the large bowl of a stand mixer (or use a hand-held electric mixer); beat on medium speed for about 4 minutes, until light and fluffy. Add the lime juice and beat to combine. Stop the motor and fold in the lime zest, salt, flour and coconut, mixing well.

Lightly flour your hands and roll the dough between your palms into 1-inch balls. Place the balls about 1 inch apart on the baking sheets (the cookies will spread slightly); bake for about 15 minutes or until the cookies are puffy but not browned; the bottoms will be just golden. Cool on the baking sheets for no more than 5 minutes.

For the coating:

Meanwhile, combine the coconut, confectioners' sugar, lime zest and sifted cornstarch in a quart- or gallon-size resealable plastic food storage bag. While the cookies are still warm, add 3 to 4 to the bag at a time and toss to coat evenly. Transfer the cookies to a wire rack to cool completely.

When ready to serve, sprinkle additional confectioners' sugar and lime zest atop each cookie, if desired.

STORE: The dough may be refrigerated in a resealable plastic food storage bag for up to 5 days. To freeze, form the dough into balls and freeze in a heavy-duty resealable plastic food storage bag for up to 2 months. Let the cookies come to a cool room temperature (about 65 degrees) before baking.

Caramel Swirl Hunks

Makes 16 to 24 squares

Ingredients:
1 pound (4 sticks) unsalted butter, melted
3 cups packed light brown sugar
1/3 cup sugar
4 large eggs
4 teaspoons vanilla extract
1 cup quick-cooking oats (not instant)
4 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup semisweet chocolate morsels or chopped chocolate
1 13.4-ounce can dulce de leche

Method:

1. Position an oven rack in the middle of the oven; preheat to 350 degrees. Generously grease a 13-by-9-inch pan and place it on a parchment paper-lined baking sheet.

2. Beat the butter and sugars together in a large mixing bowl for several minutes, until creamy. Add the eggs, vanilla extract and oats, mixing to combine. Gradually fold in the flour, baking powder, baking soda and salt, then add the chocolate morsels and mix to distribute evenly. Spread the batter in the prepared pan. Top with dollops of dulce de leche and use a knife to swirl or smear it into the batter. Bake for 38 minutes, or until the batter is set. (If it seems browned around the edges but wobbly in the center, reduce the temperature to 325 degrees and continue to bake for 10 to 15 minutes or until set.

3. Transfer the pan to a wire rack to cool for about 20 minutes. Cover and refrigerate or freeze for at least 1 hour, then cut into squares as desired.

Serve these as cold as possible; they are hefty, beefed up with chocolate chips and pools of dulce de leche.

STORE: Cover tightly and refrigerate for up to 10 days; or wrap individually in wax paper or plastic wrap, then place in a heavy-duty resealable food storage bag and freeze for up to 2 months.

Cheese Cookies

Ingredients:
3/4 cup crumbled soft paneer
1/2 tsp salt
1/2 tsp baking powder
1 cup plain flour
1 tbsp lemon juice
1/8 tsp nutmeg powder
1/8 tsp cardamom powder
1 egg, lightly beaten
3/4 sugar
5 tbsp butter, softened
1/4 cup crushed almonds

Method:
1. Beat butter and sugar, till light and fluffy . Add egg and lemon juice, beat well Add flour,
baking powder, salt, nutmeg and cardamom
2. Add paneer .Beat till it well blended .Add almond, mix it well .Form small flattish rounds.Preheat oven
3. Place some biscuits at a time on a baking sheet .Place far apart enough to allow the
biscuits to expand
4. Bake at 150oC for 15 minutes or till light brown .Cool well before removing. Store in
airtight jars

Grasshopper Chocolate Chunk Cookies

Makes 24 medium-to-large cookies

Ingredients:
2 cups flour
1 cup confectioners' sugar
10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into 20 pieces
3 large egg yolks
1 tablespoon green creme de menthe
1 teaspoon vanilla extract
4 ounces semisweet baking chocolate, coarsely chopped
1/4 cup sugar

Method:
1.Position oven racks in the upper third and middle of the oven; preheat to 350 degrees. Line 3 baking sheets with parchment paper.
2. Combine 1 3/4 cups of the flour and the confectioners' sugar in the bowl of a stand or electric mixer. Beat on low speed for 10 seconds, then add the chilled butter, 1 piece at a time; beat for about 2 minutes, until the mixture is mealy in texture. Add the egg yolks, creme de menthe and vanilla extract; beat for about 30 seconds to mix well, until a dough starts to form. Add the chocolate and beat for 15 seconds.
3. Lightly flour a work surface with some of the remaining 1/4 cup of flour. Transfer the dough to the work surface and knead it gently to finish incorporating the chocolate, if necessary. Shape the dough into 2 logs that are about 12 inches long and 1 1/2 inches in diameter. Cut each log into 12 slices that are 1 inch thick. Use the palms of your hands to roll each slice of dough into a smooth, round ball, then flatten each ball in the palm of your hand into a circle 2 3/4 to 3 inches in diameter.
4. Place the sugar in a small bowl. Press 1 flat side of each dough circle into the sugar to lightly coat, then place 8 pieces of dough, sugar side up, evenly spaced, onto each of the 3 prepared baking sheets. Bake on the top and middle racks for 6 minutes, until lightly golden brown around the edges (no need to rotate the baking sheets halfway through; the cookies will not seem done, and that's okay); hold the remaining dough at room temperature. Transfer the baking sheets to a wire rack to cool for at least 20 minutes. Repeat with the remaining cookie dough.
5. While the cookies are cooling, melt the chocolate in the microwave or in a small metal bowl suspended over a saucepan of very hot water over medium heat. Use your fingers or the tines of a fork to drizzle the chocolate over the cooled cookies. Let the chocolate set before storing the cookies. (If you plan to freeze the baked cookies, do not decorate with the melted chocolate; let frozen cookies come to room temperature before decorating.)


Recipe Source:
Adapted from "I'm Dreaming of a Chocolate Christmas," by Marcel Desaulniers (Wiley, 2007).

Swiss Chocolate Sandwich Cookies

Makes about 18 sandwich cookies

Ingredients:

For the dough
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
4 ounces semisweet chocolate, melted and cooled
1 3/4 cups flour (spoon flour into a dry-measuring cup and level off), plus more for dusting For the filling
1/3 cup heavy cream
1 tablespoon unsalted butter
1 tablespoon light corn syrup
2 ounces semisweet chocolate, cut into 1/4-inch pieces
2 ounces milk chocolate, cut into 1/4-inch pieces

For assembly
Confectioners' sugar, for dusting

Directions:
For the dough:
1. Beat the butter by hand in a medium bowl just until it is evenly softened. Quickly beat in the melted chocolate, then the flour, continuing to mix until the dough is smooth. Transfer to a piece of plastic wrap and press the dough into a rectangle about 1/2 inch thick. Wrap and refrigerate for about 1 hour, until it is firm.

2. While the dough is chilling, make the filling: Combine the cream, butter and corn syrup in a medium saucepan over medium-low heat until the mixture bubbles; this will take about 5 minutes. Remove from the heat and add both chocolates. Shake the pan gently to submerge the chocolate in the hot liquid. Let it stand for 5 minutes, then whisk smooth and scrape the filling into a bowl. Let stand at room temperature or in the refrigerator until it reaches a spreadable consistency.

3. When ready to bake, position oven racks in the upper and lower thirds of the oven; preheat to 350 degrees. Line 2 baking sheets with parchment paper.

4. If the dough is very hard, pound it gently with the rolling pin to soften it so that it rolls out more easily. Divide the dough in half and, on a lightly floured surface, roll one half about 3/16 inch thick. Use a fluted, round 2-inch cutter to cut the dough into cookies. Place them on the prepared pans as they are cut, leaving about an inch between the cookies. Repeat with the remaining dough. Save the scraps, reroll them and cut more cookies. Bake for 8 minutes, then rotate the baking sheets front to back and top to bottom; bake for 4 to 7 minutes, until the cookies are firm. Transfer the cookies to a wire rack to cool completely.

To assemble:

When the cookies and filling have cooled, arrange half of the cookies bottom (flat) side up. Place a dab of filling on each and cover with the remaining cookies, placing the flat sides together. Dust the tops very lightly with confectioners' sugar before serving.

STORE:

In an airtight container at room temperature for 3 to 4 days. Unsandwiched cookies may be frozen for up to 1 month; for best results, do not freeze this delicate dough. The filling can be made up to 5 days in advance; keep refrigerated and bring to room temperature before spreading.

Recipe Source:
From pastry chef-instructor and cookbook author Nick Malgieri.