Monday, December 26, 2016

23 Days of Holiday Cookies- Fig Nuggets

These are Italian style cookies. If you love Fig Newtons you will love this recipes. Like all of the recipes in this series, these cookies are easy to make. This is a roll out and fold cookie. With the cookies I use a pastry towel and use Powder sugar as a dusting, instead of flour. It is how to keep the cookies from sticking and does not add toughness as adding more flour would do. I also uses a food processor like the Kitchen Aid Processor. I  really like the kitchen gagets we have today, it makes holiday cookies easier and faster to make. Most of the time I can cook three cookies sheets at once and be done in about one hour.  Be sure to read through the recipe first. So, you will have every thing you need ready. The key to this cookie is working fast so that the cookies are tender. The butter needs to stay cold.  so the less touching is important.Now Lets Bake some cookies!

Preheat the Oven to 350°F

Fig Nuggets

For the dough:

2 + 3/4 cups Unbleached  All Purpose Flour
1 + 1/2 cups Powdered Sugar.
1/4 teaspoon table Salt
1 Tablespoon Baking Powder
 Put these ingredients in the Processor and pulse til mixed about 4 to5 pulses.

 Now add 6 Tablespoons (cut in tablespoons or small sizes) of  Cold Unsalted Butter  Now pulse the processor until it is mixed into the flour, resembles small peas.
Add 2 large eggs and 2 teaspoon Vanilla Extract and 1 Tablespoon cold Water. now process until dough is soft, this doesn't take long. You will finish kneading it on the pastry towel.

turn dough out on lightly sugared Pastry Towel and knead about three times. dived into three pieces and cover and let rest.

Now make the filling. Into a clean food processor put the following:

12 ounces Figs ( cut of the stem ends)
1/4 cup slivered Almonds
3 Tablespoons Apricot Jam
2 Tablespoons full pulp Orange Juice

Process until minced and in a paste constancy. set aside. divide the filling into three ( you can eyeball this as you put it on the rolled dough.)

Back to the dough. Roll one of the dough pieces into a  strip 2 inches wide and 1/4 inch thick. place  the Fig paste in the center of the strip .fold  dough over the filling and seal edges.
 cut into bite size pieces ( about  1/2 inch). Put on Parchment Paper lined cookie sheets about 1/2 inch apart ( this do not spread out, you can put them close but leave room for browning)

Bake for 15-18  minutes or until lightly brown.  Still white with a hint of color.
Cool completely on wired rack. Store in a tin when cool.

Recipe copyright 2016 by "Auntie E Cookbook/EM Dubros"

Monday, December 19, 2016

23 Days Holiday Cookies: Pfeffernusse

These are German cookies. I really love the Holiday cookies from Germany. Not so Sweet but a bit spicy.
I use a German flour base wafer ( German Back-Oblaten) on the bottom of the cookie.  They come in all sizes, I use the 3.5 inch ones.You do not have to have them. However I like to make them as Authentic as possible


Pfeffernuse

3/4 Cup Molasses
3/4 cup Black Forest Honey
3/4 Shortening
4 cups flour
1 teaspoon Baking Soda
1 teaspoon salt
1 teaspoon  Ground Allspice
1 teaspoon Mace
1/2 Black Pepper
1/4 teaspoon anise seeds, crushed
1 Large Egg, beaten

Combined Molasses and Honey in a saucepan,medium size.  cook on Low heat  stirring until heated, add the shortening. continue stirring until melted. remove from heat and cool to room temp.

Combine Dry ingredients; flour and Baking soda and next 5 spices  stir together well set aside

Now add the beaten egg to the room temp  Molasses mixture, and stir until blended.
 Pour into the flour mixture. stir just enough to blend it , let sit for 15 minutes.

shape into 1 in balls and put on a wafer disk ( if you a using them.
Place on the cookie sheet ( parchment lined ) or lightly greased. place 2inch apart.

Bake at 350°F 10 minutes. remove from cookie sheet and dip in sugar Glaze or Powdered sugar. cool on wired Rack. Store in cookie tin.

The Glaze:
Now to make the Glaze, allow the cookies to completely cool, I do the glaze the next day. 

1 cup powdered sugar, 1 tsp lemon extract and 1 and 3/4 Tablespoon and water.

put the sugar in small bowl,
measure the 1 tsp lemon extract out and put it into a Tablespoon measuring spoon, add water to fill up the Tablespoon.Pour into the sugar,  then add another Tablespoon of water.  stir with wire whisk until smooth.
Dip cookies into glaze til covered top and bottom, let sugar glaze dip off over bowl as much as possible, Put on a drying rack and continue til all cookies are coated.

I have to make one more batch of glaze to complete. It is best to make the glaze in two cause it dries fast.

Recipe copyright 2016 by "Auntie E Cookbook/EM Dubros"

Wednesday, December 7, 2016

23 Days of Holiday Cookies: Lemon Ginger Cookies

December 7th
This recipe is from 1900's. It was in one of my Grandmothers' Cookbook. I stayed true to the recipe due to they are so good. It is a roll and cut out Cookie. I might add a lemon drizzle on top. They do not use much sugar but candied Ginger adds more sweetness.


LEMON GINGER COOKIES

3/4 Cup Softened  Unsalted Butter
1/2 Cup Granulated Sugar
1 Egg Beaten
2 teaspoon lemon rind, grated
1 tablespoon fresh Lemon juice
1/3 cup finely chopped Candied Ginger
3 Cups ( 422 gm) Unbleached All Purpose Flour
1 Teaspoon Baking Powder
1/4 teaspoon Kosher Salt.

Cream butter for 3 minutes, then add sugar and beat on medium speed  ( Kitchen Aid #4) for 10 minutes. Scraping sides down , I use a special paddle that does it for me. (the Kitchen Aid Scraper Bowl Attachment). The  butter mixture should be light and fluffy.

 Add the egg, rind, ginger and continue to mix on medium for 2 more minutes.

Mix the flour, Baking Powder and Salt together and stir.
Add to butter  mixture 1 cup  at a time. Beat on low setting (#2), add the lemon juice after the first  cup of flour. Beat at low until all the flour is mixed in. then turn on Medium speed (#4) again and beat until the mixture forms a ball (all the sides and bottom will come together to form a ball).

Divide into 2 pieces and wrap each piece in wax paper . Put in refrigerator for about 1 hour.
Preheat Oven to 425°F.
Bring out  one at a time and roll out to 1/8" and cut with cookies shapes of your choice. [ I use a Pastry cloth ( see link below)  and sprinkle a little sugar on it instead of flour. So not to add flour to the dough, that will cause the cookie to be tough]

Place on Parchment lined cookie sheets ( or lightly greased sheets) 2 inch apart.
Bake at 425°F for 6 to 8 minutes( 400°F for convection oven ). Until lightly browned.
remove from sheets and cool on cooling rack.

Recipe copyright 2016 by "Auntie E Cookbook/EM Dubros"

Infomation on Pastry clothes