C is for Cookies (Cinnamon roll cookies)

My last cookie recipe of the day is from the "Holiday Cookies" book.

CINNAMON ROLL COOKIES

(30-32 cookies)

What you need

For the filling:
½ cup sugar
2 tbsp ground cinnamon

For the dough:
3 cups all-purpose flour
2 tsp baking powder
1 tsp ground cinnamon
½ tsp salt
1 cup unsalted butter, at room temperature
1 cup brown sugar
2 eggs
1 tsp vanilla extract

What to do

• For the filling combine sugar and 2 tbsp cinnamon in a small bowl, set aside.  Whisk flour, baking powder, 1 tsp cinnamon, and salt together for the dough in a bowl; set aside.

• Cream butter and brown sugar in a bowl with a mixer until smooth. Add the eggs and vanilla; mix until incorporated. With the mixer on low speed, add the dry ingredients, blending just to incorporate; do not over mix.

• Trace a 16-x-9-inch rectangle on a sheet of parchment or wax paper. Pat the dough into the rectangle using your hands, then sprinkle half the cinnamon mixture over the dough.

• Beginning on a long side and using the paper to help you, roll the dough into a log. Dust the outside of the log with the remaining cinnamon mixture. Wrap log in plastic and chill for at least 3 hours.

• Preheat oven to 350F; line tow baking sheets with parchment paper.  Slice chilled dough into 1/4-inch thick slices and arrange on prepared baking sheets, spacing 1 inch apart. Bake 10-12 minutes, or until golden brown. Let cookies cool on the pan for 5 minutes, then transfer to a rack.

Don't forget to check my Pinterest board for more cookie ideas.

See you tomorrow!

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More cookies recipes:

APRICOT-SAGE and EARL GREY cookies

LIME WREATHS

VEGAN FRUIT cookies
VEGAN SHORTBREAD and VIENNESE COFFEE BALLS

C is for Cookies (Apricot, Sage and Earl Grey tea)

Here are 2 more of my favorite Christmas cookies:

APRICOT-SAGE COOKIES

What you need

1-3/4 cups all-purpose flour

1/3 cup sugar

1/4 cup yellow cornmeal

1/2 cup butter

2 tbsp snipped fresh sage, lemon thyme, or rosemary, or 2 teaspoons dried sage or rosemary, crushed

3 tbsp milk

1 tablespoon water

Fresh sage leaves (optional)

Sugar

2 tbsp apricot preserve

What to do

• Preheat oven to 375 degrees F. In a medium bowl stir together flour, sugar, and cornmeal. Using a pastry blender, cut in butter until mixture resembles fine crumbs and starts to cling. Stir in fresh herb. Add milk and stir with a fork to combine. Form mixture into a ball and knead until smooth. Divide dough in half.

• On a lightly floured surface, roll half of the dough at a time until 1/8 inch thick. Using a 2-1/2-inch round cookie cutter, cut out dough.

• If desired, top half of the cutouts with one or two small sage leaves. Sprinkle with sugar. Place cutouts 1 inch apart on an ungreased cookie sheet.

• Bake about 7 minutes or until edges are firm and bottoms are very lightly browned. Transfer cookies to a wire rack and let cool.

• Snip any large pieces of fruit in apricot preserves. Spread the bottoms of cookies without sage leaves with preserves. Top with sage-topped cookies, flat sides down. Makes 16 sandwich cookies.

• To Store: Place in layers separated by waxed paper in an airtight container; cover. Store at room temperature up to 3 days or freeze unfilled cookies up to 3 months. Thaw cookies; fill.

Notes: 

Cookies should be fairly thin

Most of sage leaves of my cookies dried up in the oven so I just sprinkled some granulated sugar.

Be generous with the apricot preserve!!!

Image from Better Homes and Gardens

EARL GREY TEA COOKIES

What you need

2 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup confectioners' sugar
2 tbsp Earl Grey tea leaves, from approximately 6 tea bags
1/2 tsp salt
1 tsp pure vanilla extract
1 cup unsalted butter, cut into pieces

What to do

• Heat oven to 375° F. Pulse together all the dry ingredients in a food processor until the tea leaves are pulverized. Add vanilla, 1 tsp water, and butter. Pulse together until dough is formed.

• Divide dough in half. Place each half on a sheet of plastic wrap and roll into a 12-inch log, about 2 inches in diameter. Wrap and chill for 30 minutes.

• Slice each log into disks, 1/3 inch thick. Place on parchment- or foil-lined baking sheets, 2 inches apart. Bake until edges are just brown, about 12 minutes. Let cool on sheets for 5 minutes, then transfer to wire racks.

Image from Real Simple

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More cookies recipes:

LIME WREATHS

VEGAN FRUIT cookies
VEGAN SHORTBREAD and VIENNESE COFFEE BALLS

CINNAMON ROLL cookies

C is for Cookies (Fruit cookies)

Here are my favorite vegan fruit cookies:

 

VEGAN CITRUS-DRIZZLED CRANBERRY-OATMEAL COOKIES

(55 cookies)

What you need

Cookies:

2 cups all-purpose flour (about 9 ounces)
2 cups quick-cooking oats
1 tsp baking powder
1 tsp ground cinnamon
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground nutmeg
1 cup packed brown sugar
3/4 cup granulated sugar
1 cup coconut oil
1 1/2 tsp vanilla extract
3 tsp of Ener-G egg replacer mixed with 4 tbsp of water (to replace 2 large eggs)
1 cup sweetened dried cranberries
Cooking spray

Glaze:
1 1/2 cups powdered sugar
3 tbsp fresh lemon juice
2 tsp grated orange rind

What to do

• Preheat oven to 350°.To prepare cookies, lightly spoon flour into dry measuring cups; level with a knife. Combine flour, quick-cooking oats, baking powder, cinnamon, baking soda, salt, and ground nutmeg in a bowl.

• Combine brown sugar, granulated sugar, and coconut oil in a large bowl; beat with a mixer at medium speed until well blended. Add vanilla and egg replacer; beat well. Gradually add flour mixture and cranberries; beat at low speed until combined.

• Shape dough into 55 (1-inch) balls. Place the balls 2 inches apart on baking sheets coated with cooking spray. Bake at 350° for 15 minutes or until almost firm. Let stand on the baking sheets 2 minutes. Remove cookies from baking sheets; cool completely on a wire rack.

• To prepare glaze, combine powdered sugar and remaining ingredients in a bowl, stirring with a whisk. Spoon mixture into a small zip-top plastic bag. Snip a small hole in 1 corner of bag; drizzle glaze over cooled cookies.

VEGAN BRANDIED CRANBERRY-APRICOT BARS

(16 squares)

What you need

1/3 cup golden raisins

1/3 cup dark raisins

1/3 cup dried cranberries

1/3 cup snipped dried apricots

1/2 cup brandy or water

1 cup all-purpose flour

1/3 cup packed brown sugar

1/2 cup vegan butter (I used coconut oil)

3 tsp of Ener-G egg replacer, mixed with 4 tbsp of water (equivalent of 2 eggs)

1 cup packed brown sugar

1/2 cup all-purpose flour

1 tsp vanilla

1/3 cup chopped pecans

Powdered sugar

What to do

• Place raisins, cranberries, apricots, and brandy or water in a saucepan; bring to boil. Remove from heat and let stand for 20 minutes; drain.

• For crust, in a medium mixing bowl stir together the 1 cup flour and 1/3 cup brown sugar. Cut in "butter" until mixture resembles coarse crumbs. Press into an ungreased 8x8x2-inch baking pan. Bake in a 350 degree F oven for about 20 minutes or until golden.

• In a medium mixing bowl beat "eggs" with an electric mixer on low speed for 4 minutes; stir in the 1 cup brown sugar, the 1/2 cup flour, and vanilla just until combined. Add drained fruits and pecans; stir to mix. Pour fruit mixture over baked crust; spread evenly.

• Bake about 40 minutes or until a wooden toothpick inserted near the center comes out clean, covering with foil the last 10 minutes to prevent over-browning. Cool in the pan on a wire rack. Sprinkle with powdered sugar. To serve, cut into squares

Image via BHG

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More cookies recipes:

APRICOT-SAGE and EARL GREY cookies

LIME WREATHS

VEGAN SHORTBREAD and VIENNESE COFFEE BALLS

CINNAMON ROLL cookies

C is for Cookies (Lime wreaths)

These are my absolute favorite cookies for any occasion.  The original recipe comes from Martha Stewart's Cookies cookbook.

 

LIME WREATHS

(~ 2 dozens)

What you need

2 cups all-purpose flour, plus more for work surface
1/2 tsp baking powder
1/4 tsp coarse salt
1 cup granulated sugar
2 tbsp finely grated lime zest, plus 1/4 cup fresh lime juice (about 4 limes total)
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 tsp pure vanilla extract
Confectioners' sugar, for dusting

What to do

• Sift together flour, baking powder, and salt into a large bowl; set aside.

• Put granulated sugar and lime zest in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed 1 minute. Add butter, and mix until fluffy, about 2 minutes. Mix in vanilla and lime juice. Reduce speed to low, and gradually mix in flour mixture.

• On a lightly floured work surface, halve the dough. Flatten each half into a 10-inch disk, and wrap each in plastic. Freeze until firm, about 30 minutes.

• Preheat oven to 325 degrees. Working with 1 half at a time, roll out dough on parchment paper to 1/8 inch thick. Cut shapes from dough with a 3-inch flower-shape cookie cutter. Space 1 inch apart on baking sheets lined with parchment paper. Cut a hole in center of each with a 1-inch round cutter. Repeat with remaining disk. Wrap scraps in plastic. Freeze 30 minutes; reroll, and cut.

• Bake cookies, rotating sheets halfway through, until set, 12 to 13 minutes. Let cool on a wire rack. Before serving, sift confectioners' sugar over cookies.

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More cookies recipes:

APRICOT-SAGE and EARL GREY cookies

VEGAN FRUIT cookies
VEGAN SHORTBREAD and VIENNESE COFFEE BALLS

CINNAMON ROLL cookies

C is for Cookies (Vegan shortbread and Viennese coffee balls)

Today I decided to do something different for the HANDMADE HOLIDAYS project. Instead of posting my favorite Christmas cookies from the blogosphere, I will bring back tried and true recipes I used during this time of the year.

Throughout today I will be posting several cookie recipes and pinning them to my C IS FOR CHRISTMAS COOKIES Pinterest board.

 

Let's begin with a veganized version of a classic shortbread:

SCOTCH SHORTBREAD COOKIES

What you need:

1 cup vegan margarine

½ cup sugar

3 tsp almond extract

2 cups unbleached all-purpose flour

What to do:

• Preheat oven to 275

• Cream margarine and gradually add sugar. Stir in the almond extract. Work in the flour ½ cup at a time.

• On a floured board knead dough for at least 10 minutes.  Pat and roll dough so it is ½ inch thick.

• You can now cut different shapes out of the dough.  Last time I made these shortbread cookies they didn't hold their shapes very good.  They also "melted" quite a bit in the oven, so leave a generous spacing between your cookies (~1 inch)

• Poke each piece 2 or 3 times with a fork and bake for 30 minutes or until cookies become slightly golden brown around the edges. 

Using these shortbread cookies you can make:

VIENNESE COFFEE BALLS

Makes about 30 cookies

What you need:

2 cups crushed shortbread cookies
1-1/4 cups sifted powdered sugar
1 cup finely chopped nuts
2 tablespoons unsweetened cocoa powder
1-1/2 teaspoons instant coffee crystals or instant espresso powder 3/4 teaspoon ground cinnamon
4 to 5 tablespoons brewed espresso or strong coffee, or water
1/2 cup sifted powdered sugar
Sifted powdered sugar (optional)

What to do:

• In a large mixing bowl combine crushed cookies, 1 1/4 cups powdered sugar, nuts, cocoa powder, coffee crystals, and cinnamon. Add brewed espresso, coffee, or water, using just enough to moisten.

• Form "dough" into 1 1/4-inch balls and roll generously in powdered sugar. Place on a sheet of waxed paper and let stand until dry (about 1 hour).  

• Store in a tightly covered container at room temperature for up to 3 days. Before serving, roll again in powdered sugar, if desired.  

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More cookies recipes:

APRICOT-SAGE and EARL GREY cookies

LIME WREATHS

VEGAN FRUIT cookies

CINNAMON ROLL cookies

Choco-peanut cookies

Seems like it has been a while since I posted recipes.  How about some chocolate cookies?  Peanut butter and chocolate cookies?  The original recipe comes from Better Homes and Gardens magazine.

 

What you need:

for about 32 cookies

1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 tsp baking soda
1/2 cup butter, softened

1/2 cup granulated sugar
1/2 cup packed brown sugar
1/4 cup peanut butter
1 egg
1 tbsp milk
1 tsp vanilla
3/4 cup sifted powdered sugar
1/2 cup peanut butter
2 tbsp granulated sugar

What to do:

• Preheat oven to 350 degree F. 
• In a medium mixing bowl stir together flour, cocoa powder, and baking soda; set aside.
• In a large mixing bowl beat together butter, the 1/2 cup granulated sugar, brown sugar, and the 1/4 cup peanut butter with an electric mixer until combined. Add egg, milk, and vanilla; beat well. Beat in as much of the dry ingredients as you can with mixer. Stir in remaining dry ingredients by hand with a wooden spoon. Form chocolate dough into 32 balls about 1-1/4 inches in diameter. Set aside. 

For peanut butter filling

• In a medium mixing bowl combine powdered sugar and the remaining 1/2 cup peanut butter until smooth. Shape mixture into 32 (3/4-inch) balls.

• On a work surface, slightly flatten a chocolate dough ball and top with a peanut butter ball. Shape the chocolate dough over the peanut butter filling, completely covering the filling. Roll dough into a ball. Repeat with the remaining chocolate dough and peanut butter filling balls. 
• Place balls 2 inches apart on an ungreased cookie sheet. Lightly flatten with the bottom of a glass dipped in the 2 tablespoons granulated sugar.  
• Bake cookies in preheated oven for 8 minutes or until they're just set and surface is slightly cracked. Let cookies stand for 1 minute. Transfer cookies to wire racks; cool. 

Tips and Suggestions:

These cookies can be easily veganized.  Click here for my vegan version from a couple of years ago.

More Cookies!!!!

Here are the cookies I made for my colleagues couple of weeks ago. On the left are some Polenta-Lemon Thins, and on the right are the Citrus-Glazed Cranberry-Oatmeal Cookies. The original recipe for the Oatmeal cookies could be find here.

The cookies were a big hit and were eaten in ~5 minutes!!! I am still getting "when are you bringing more cookies?" from my colleagues ;)

P.S. I added most of the recipes to my previous cookie post.

Vegan Shortbread

This is the recipe I found on the web. Apparently it comes from PETA book.

Scotch Shortbread Cookies

1 cup vegan margarine
½ cup sugar
3 tsp almond extract
2 cups unbleached all-purpose flour

Preheat the oven to 275
Cream the margarine and gradually add the sugar. Stir in the extract.
Work in the flour ½ cup at a time.
On a floured board knead the dough for at least 10 minutes.
Pat and roll the dough so it is ½ inch thick.

After I just made random shapes out of the dough and put the on the ungreased cookie sheet, leaving at least 1 inch spaces between them.

Poke each piece 2 or 3 times with a fork and bake for 30 minutes or until the cookies become slightly golden brown around the edges.

X-mas Cookies!!!

Happy New Year to all of you!

Yes, I am alive ..... I was just quite busy during this holiday season. Busy doing what???? COOKING!!!! So here are my little creations:



The yellow yummies in the top left corner are Polenta-Lemon Crisps (1). To the right of them are Lemon-Poppy Seed Slices (2), next are Brandied Cranberry-Apricot Bars (3) and Viennese Coffee Balls (4). The big chocolate cookies are Peanut Butter Munchies (5), to the left of them are Applesauce Oatmeal Cookies (6), and the Earl Grey Tea Cookies (7). In the middle we have Apricot-Sage Cookies (8) and what was suppose to be Chocolate-Pistachio Wreaths, but was turned into Half/Half cookies (9).
If you are looking for more cookies recipes, check out my second cookie post

BTW speaking of cookies and baking check out Josée at http://www.pacane.com/ - baking blog with recipes and pictures!!! Gives you a motivation to learn French ;)