Cookie Recipes for Ms. Fang
In addition to my Grandma's sugar cookies posted on the Brunching recipe wiki, these are a few I've made over the years.
1. My other Grandma's Almond Crescent cookies:
(She learned to make these from her mother - they're called rogaliki which means "little horns")
Yield: about 3 dozen
Ingredients:
•1/2 pound butter
•1/2 cup sugar
•1 egg yolk
•1 teaspoon vanilla extract
•1/4 cup ground blanched almonds
•1 2/3 cups all-purpose flour
•Confectioners' sugar
Heat oven to 350 degrees.
In a large bowl or stand mixer, cream butter and sugar until light and fluffy. Beat in egg yolk and vanilla, mixing well. Add almonds and flour, thoroughly incorporating. I usually use a wooden spoon for this last part when it gets too stiff for the mixer.
Using about 1 tbsp of dough, shape into a crescent and place on ungreased baking sheets. Bake 20 minutes or until golden brown on the edges.
3.While still hot, roll in confectioners' sugar. Cool on a rack and roll in confectioners sugar again. Store tightly covered.
You can also make these with pecans - my grandma usually used almonds, though. There were always lots of these in my grandma's biggest cookie tin every Christmas, carefully wrapped in plastic and wax paper.
2. Imperial Cookies:
These are definitely a Canadian Christmas tradition. I can't remember a Christmas when they didn't show up on someone's cookie plate, anyway. Like most of our traditions, it's a bastardized version of a European recipe that has been linked to Austria, Belgium and Scotland depending on who you talk to. I've also seen them called "Empire Cookies".
They're a little fiddly with the filling and the frosting, but they are really yummy, too.
Ingredients
Cookies:
1/2 cup butter
1/2 cup white sugar
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
Filling:
1/2 cup raspberry jam
Frosting:
1 cup confectioners' sugar
1/4 teaspoon almond extract
1 tablespoon hot water
1/4 cup candied cherries, chopped
Cream butter, then cream in sugar until well blended and smooth. Beat in egg and vanilla.
Combine flour and baking powder; beat into creamed mixture in thirds, blending thoroughly between additions.
You can store dough in fridge, tightly wrapped, for up to a week.
Preheat oven to 350F
On a lightly floured surface, roll out dough to 1/8 inch thickness. Cut into 2 inch rounds (should have scalloped edges to be completely traditional), and place on ungreased baking sheets. Make sure you make an even number, unless you are looking for excuses to eat cookies.
Bake for 10 minutes, or until very lightly browned at edges. Cool thoroughly.
Spread half of the cookies with jam, and top with remaining cookies.
Combine confectioners' sugar, almond extract, and enough hot water to make a thin icing/glaze. Frost tops of cookies.
Top each with a small piece of candied cherry. (They should look like this)
3. The coconut lime cookies I got from the Star in 2008:
December 20, 2008
These cookies taste rich and buttery, with a hint of lime.
This slice-and-bake cookie dough can be baked from frozen; just increase the baking time by a few minutes. They come out crisp, textured with coconut, and taste rich and buttery with a hint of lime. Make sure the dough is well-chilled and firm for uniform slices. From The Cook's Country Cookbook ($37.95, America's Test Kitchen).
INGREDIENTS
1/3 cup granulated sugar
2 tbsp light brown sugar
1/2 tsp salt
2 cups sweetened shredded coconut
2 tsp fresh lime zest, grated
3/4 cup unsalted butter, room temperature, cut into pieces
1 tsp lime juice
1 tsp coconut milk
(or you can just use 2 tsp of vanilla or rum)
1 large egg yolk
1-1/2 cups all-purpose flour (or a little extra depending on texture)
DIRECTIONS
In a food processor, pulse sugars, salt, flaked coconut and lime zest until no lumps of brown sugar remain, 30 seconds. Pour these ingredients into a separate bowl. Process butter, flavouring (lime juice, coconut milk, vanilla OR rum) and egg yolk until smooth. Pulse in sugar mixture until blended, then process until smooth and creamy (about 20 seconds.) Scrape down sides of bowl. Add flour and pulse until dough forms (about 40 seconds.)
(OR - if you don't have a food processer:
Thoroughly mix sugars, salt, flaked coconut in a bowl using a fork to ensure that they are all mixed together smoothly and no lumps remain. In a separate, large bowl, cream butter and cream sugar mixture into butter until thoroughly blended. Beat in flavouring and egg yolk until completely combined.
Blend in flour until dough forms.)
You may have to noodle with the wet ingredients in order to get the consistency right if you double the recipe.
On a lightly floured surface, roll dough into 10-inch log. Wrap tightly with plastic wrap. Refrigerate until firm, at least 2 hours or up to 3 days.
Line 2 baking sheets with parchment. Slice dough into 1/4-inch rounds. Place 1 inch apart on sheets. Bake in 350F oven, with racks in upper- and lower-middle positions, until edges are golden, 15 minutes, switching and rotating sheets halfway through. Let the cookies cool for 10 minutes, then transfer to a wire rack to cool completely.
Makes about 36 cookies.
4. Chocolate shortbread with cacao nibs and sea salt (from the Toronto Star's 2009 recipes.)
December 12, 2009
Susan Sampson
Chocolate shortbread with cacao nibs and sea salt
Want a sophisticated cookie? Pair chocolate and sea salt in shortbread bites. Don't be afraid - the flavours are complementary. Cacao nibs are crushed cacao beans; they are sold in specialty food shops. Fleur de sel is a coarse, flaky sea salt. Adapted from The Essence of Chocolate by John Scharffenberger and Robert Steinberg.
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, mortar and pestle or coffee grinder
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.
I found the texture very challenging. You have to handle this between plastic and shape it with spatulas because it is very, very sticky. However, the result is utterly delicious, even when they get all flattened and fragile in the oven.
For pictures of the last two recipes, search the names at http://www.thestar.com.
1. My other Grandma's Almond Crescent cookies:
(She learned to make these from her mother - they're called rogaliki which means "little horns")
Yield: about 3 dozen
Ingredients:
•1/2 pound butter
•1/2 cup sugar
•1 egg yolk
•1 teaspoon vanilla extract
•1/4 cup ground blanched almonds
•1 2/3 cups all-purpose flour
•Confectioners' sugar
Heat oven to 350 degrees.
In a large bowl or stand mixer, cream butter and sugar until light and fluffy. Beat in egg yolk and vanilla, mixing well. Add almonds and flour, thoroughly incorporating. I usually use a wooden spoon for this last part when it gets too stiff for the mixer.
Using about 1 tbsp of dough, shape into a crescent and place on ungreased baking sheets. Bake 20 minutes or until golden brown on the edges.
3.While still hot, roll in confectioners' sugar. Cool on a rack and roll in confectioners sugar again. Store tightly covered.
You can also make these with pecans - my grandma usually used almonds, though. There were always lots of these in my grandma's biggest cookie tin every Christmas, carefully wrapped in plastic and wax paper.
2. Imperial Cookies:
These are definitely a Canadian Christmas tradition. I can't remember a Christmas when they didn't show up on someone's cookie plate, anyway. Like most of our traditions, it's a bastardized version of a European recipe that has been linked to Austria, Belgium and Scotland depending on who you talk to. I've also seen them called "Empire Cookies".
They're a little fiddly with the filling and the frosting, but they are really yummy, too.
Ingredients
Cookies:
1/2 cup butter
1/2 cup white sugar
1 egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
Filling:
1/2 cup raspberry jam
Frosting:
1 cup confectioners' sugar
1/4 teaspoon almond extract
1 tablespoon hot water
1/4 cup candied cherries, chopped
Cream butter, then cream in sugar until well blended and smooth. Beat in egg and vanilla.
Combine flour and baking powder; beat into creamed mixture in thirds, blending thoroughly between additions.
You can store dough in fridge, tightly wrapped, for up to a week.
Preheat oven to 350F
On a lightly floured surface, roll out dough to 1/8 inch thickness. Cut into 2 inch rounds (should have scalloped edges to be completely traditional), and place on ungreased baking sheets. Make sure you make an even number, unless you are looking for excuses to eat cookies.
Bake for 10 minutes, or until very lightly browned at edges. Cool thoroughly.
Spread half of the cookies with jam, and top with remaining cookies.
Combine confectioners' sugar, almond extract, and enough hot water to make a thin icing/glaze. Frost tops of cookies.
Top each with a small piece of candied cherry. (They should look like this)
3. The coconut lime cookies I got from the Star in 2008:
December 20, 2008
These cookies taste rich and buttery, with a hint of lime.
This slice-and-bake cookie dough can be baked from frozen; just increase the baking time by a few minutes. They come out crisp, textured with coconut, and taste rich and buttery with a hint of lime. Make sure the dough is well-chilled and firm for uniform slices. From The Cook's Country Cookbook ($37.95, America's Test Kitchen).
INGREDIENTS
1/3 cup granulated sugar
2 tbsp light brown sugar
1/2 tsp salt
2 cups sweetened shredded coconut
2 tsp fresh lime zest, grated
3/4 cup unsalted butter, room temperature, cut into pieces
1 tsp lime juice
1 tsp coconut milk
(or you can just use 2 tsp of vanilla or rum)
1 large egg yolk
1-1/2 cups all-purpose flour (or a little extra depending on texture)
DIRECTIONS
In a food processor, pulse sugars, salt, flaked coconut and lime zest until no lumps of brown sugar remain, 30 seconds. Pour these ingredients into a separate bowl. Process butter, flavouring (lime juice, coconut milk, vanilla OR rum) and egg yolk until smooth. Pulse in sugar mixture until blended, then process until smooth and creamy (about 20 seconds.) Scrape down sides of bowl. Add flour and pulse until dough forms (about 40 seconds.)
(OR - if you don't have a food processer:
Thoroughly mix sugars, salt, flaked coconut in a bowl using a fork to ensure that they are all mixed together smoothly and no lumps remain. In a separate, large bowl, cream butter and cream sugar mixture into butter until thoroughly blended. Beat in flavouring and egg yolk until completely combined.
Blend in flour until dough forms.)
You may have to noodle with the wet ingredients in order to get the consistency right if you double the recipe.
On a lightly floured surface, roll dough into 10-inch log. Wrap tightly with plastic wrap. Refrigerate until firm, at least 2 hours or up to 3 days.
Line 2 baking sheets with parchment. Slice dough into 1/4-inch rounds. Place 1 inch apart on sheets. Bake in 350F oven, with racks in upper- and lower-middle positions, until edges are golden, 15 minutes, switching and rotating sheets halfway through. Let the cookies cool for 10 minutes, then transfer to a wire rack to cool completely.
Makes about 36 cookies.
4. Chocolate shortbread with cacao nibs and sea salt (from the Toronto Star's 2009 recipes.)
December 12, 2009
Susan Sampson
Chocolate shortbread with cacao nibs and sea salt
Want a sophisticated cookie? Pair chocolate and sea salt in shortbread bites. Don't be afraid - the flavours are complementary. Cacao nibs are crushed cacao beans; they are sold in specialty food shops. Fleur de sel is a coarse, flaky sea salt. Adapted from The Essence of Chocolate by John Scharffenberger and Robert Steinberg.
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, mortar and pestle or coffee grinder
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.
I found the texture very challenging. You have to handle this between plastic and shape it with spatulas because it is very, very sticky. However, the result is utterly delicious, even when they get all flattened and fragile in the oven.
For pictures of the last two recipes, search the names at http://www.thestar.com.