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Best. Hamentashen. Ever. Made these last week. The crust on these is amazing. The filling is fantastic (I used almond butter instead of peanut butter), and I will definitely be trying other fillings with this amazing recipe, too.

Chocolate almond butter hamentashen (from one of my favorite blogs, Couldn’t Be Parve)

filling:

6 tablespoons almond butter

1/4 cup powdered sugar

1 stick (4 ounces) unsalted margarine

4 ounces unsweetened chocolate, coarsely chopped

3/4 cup sugar

1 teaspoon vanilla extract

1/4 teaspoon salt

2 eggs, cold

2 tablespoons AP flour

dough:

2 cups AP flour

1/2 teaspoon baking powder

1/4 teaspoon salt

1 stick (4 ounces) unsalted margarine

1 cup sugar

1 egg

2 teaspoons vanilla extract

To make filling: Combine the almond butter and powdered sugar. Stir until well mixed. Set aside. Melt the margarine and chocolate over a double boiler, stirring frequently until smooth. Alternatively, melt in a microwave in a medium bowl at 50% power, stirring every 30 seconds until melted. (this is what I did). Stir in the sugar, vanilla, and salt. Add the eggs, one at a time, stirring until fully incorporated before adding the other egg. Add the flour and stir with a spoon until the mixture is smooth and glossy, and the batter comes away from the side of the pan. Pinch off pea-sized pieces of the almond butter mixture and add to the chocolate batter. Repeat until the almond butter is used up. Stir the batter well to distribute the almond butter.

To make the dough: Thoroughly mix together the flour, baking powder, and salt. In the bowl of an electric mixer, cream together the margarine and sugar until light and fluffy. Beat in egg and vanilla extract. On low speed add flour mixture and beat until just incorporated. Form the dough into 2 flat patties. Wrap and refrigerate the patties until firm enough to roll, preferably several hours or overnight.

To make the cookies: Preheat the oven to 350 degrees F. Remove one of the dough patties and let it sit until soft enough to roll, but still firm. Roll the dough between two pieces of waxed or parchment paper until it is 1/8″ thick. Cut out rounds using a 3″ round cookie cutter or the rim of a drinking glass, dipping the edges of the cutter in flour as necessary to prevent sticking. Repeat with the remaining disk and the scraps.

Place the cookies 1/2″ apart on a parchment-lined cookie sheet. Scoop and place 1 level teaspoon of filling in the center of each cookie. Fold up the three sides of the cookie to make a triangle with the filling visible in the middle. Pinch the edges well to seal the corners.

Bake hamentashen until pale golden at the edges, about 12 minutes. Let sit for 2 minutes and then transfer to a cooling rack and let them cool completely.

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These amazing little cookies require no flour, which makes them good for Passover. Or anytime.

Crispy chewy almond cookies (from KeepItSimpleFoods blog) – check out the nice instruction photos there

4 egg whites

2 cups powdered sugar

1 cup almonds (ground)

1 tablespoon almond extract

1 pinch salt

Preheat oven to 350 degrees F. Pulse almonds in a food processor until coarse.

Toast almond bits on the stove top over low heat, until fragrant. This only takes a few minutes. Set aside to cool.

In a mixing bowl, combine egg whites, powdered sugar, and almond extract. Whisk together briskly. Once cooled, add the almond bits. Combine and add a scant pinch of salt.

Line a cookie sheet with parchment and spoon the batter onto the paper. The batter will be very runny and rather unruly, so leave plenty of room between cookies and be gentle when sliding the cookie sheet into the oven.

Bake for approximately 13 minutes. The cookies turn a nice golden brown when done. They will also be fragile, and a little sticky, so be careful when removing from the parchment. Makes about a dozen cookies.

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With my appreciation and a great big Shout-Out to Shoshana at Couldn’t Be Parve blog. These cookies rock. And so easy to make. I must admit, I was a disbeliever that you could actually make cookies without flour, but let the record show that this recipe is for real. I used crunchy almond butter instead of peanut butter, and a combo fruit jam of strawberry, blueberry, and pomegranate. These are fantastic. As Shoshana suggested, these would work great for Passover, and for all of my gluten-free friends, too.

Almond butter and jelly sandwich cookies

1 cup almond butter, plus additional for making the sandwiches

1 cup brown sugar (a combination of white and brown will work well too)

1 egg, lightly beaten

1 teaspoon baking soda

1 teaspoon vanilla

filling:

almond butter

your favorite jam

Preheat the oven to 350 degrees F. Line two large cookie sheets with parchment paper. Combine all of the cookie ingredients in a large bowl and stir well. Scoop out teaspoon sized balls of cookie dough and space them two inches apart on the cookie sheets. Using a fork dipped in sugar, gently press the cookies down. Rotate the fork and press again to make the classic peanut butter cookie pattern. The dough is quite sticky so it is important to keep re-sugaring the fork to keep it from sticking. Bake the cookies for 10 – 12 minutes, or until lightly set and browning around the edges (mine were actually done in 9 minutes!). The tops should still be light.

Remove pans from the oven and let cool for a couple of minutes. Transfer cookies to a cooling rack and let cool completely.

Turn half of the cookies over and spread the bottoms with a thin layer of almond butter. Top with a teaspoon of jam and spread almost to the edges of the cookie. Top with remaining cookies. Makes 12 or 13 sandwiches, depending how big you made your cookies (I only had 12, original recipe called for 13).

 

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