Re: Looking for diffent kinds of cookies to make!!
There's an article in Newsday today with some cookie recipes from a baking instructor from Syosset's Culinary Acadamy of Long Island if you're interested. They're supposedly family recipes. Not sure if you can substitute the sugar in these, but in case anyone else is interested. Here are a couple:
Walnut Crescents
2 cups (4 sticks or 1 pound) unsalted butter, softened
10 tablespoons (4 ounces) sugar
1 tablespoon vanilla extract
2 teaspoons water
4 cups (18 ounces) all-purpose flour
1/8 teaspoon salt
4 cups (16 ounces) chopped walnuts
1/3 cup confectioners' sugar to roll cookies in
1. Preheat oven to 350 degrees. In the bowl of an electric mixer on low speed, cream together butter and sugar until creamy, light and fluffy, about 3 minutes. Add vanilla and water, beat until mixed, then add flour and salt. Continue beating until well mixed, add chopped nuts and beat until they are integrated.
2. Take a piece of dough a little smaller than a Ping-Pong ball and roll it into a 2-inch long segment. Curve segments into a crescents and place, 1 inch apart, on baking sheets lined with parchment paper or Silpat baking mats. Bake until golden brown, 20 to 25 minutes. Place pan on a wire rack and when cookies are slightly cooled, roll them in confectioners' sugar. Makes about 6 dozen cookies.
Almond Biscotti
In Italian, 'biscotti' means 'twice cooked,' as are these cookies, first in a loaf form, then in individual slices. Quaresimali is derived from Quaresima, Italian for Lent, when these lean cookies traditionally would have been served.
2 1/2 cups (11 ounces) flour
1/4 teaspoon cinnamon
2 cups, plus 1 tablespoon (15 ounces) sugar
4 large eggs( 3/4 cup)
1/8 teaspoon salt
1/8 teaspoon vanilla extract
15 ounces whole almonds with their skins
1 egg (for egg wash)
1. Preheat oven to 325 degrees. Sift together flour and cinnamon and set aside. In the bowl of an electric mixer with a whisk attachment, beat together sugar, eggs and salt until thickened and almost doubled in volume, about 3 minutes. Add flour-cinnamon mixture along with the vanilla to the bowl. Mix just until a dough is formed. Stir in almonds and mix just until they are integrated.
2. Divide dough into 2 equal pieces; roll each piece into a loaf about 3 inches wide, 2 inches high and 10 inches long. Put on baking sheets lined with parchment paper or Silpats.
3. Beat egg with fork and brush onto loaves using a pastry brush. Bake until loaves are set and golden brown, 20 to 25 minutes. Cool loaves (on sheets) for about 5 minutes. Then, using a serrated knife, cut diagonally into 1/2-inch slices.
4. Arrange slices, cut-side up, on a cooking sheet and bake again until they start to color, about 10 minutes. Turn cookies over and bake 10 minutes longer. (If you have a shallow wire rack that fits into your baking sheet, bake cookies on rack without turning, about 15 minutes. ) Makes about 3 dozen cookies.
Walnut Crescents
2 cups (4 sticks or 1 pound) unsalted butter, softened
10 tablespoons (4 ounces) sugar
1 tablespoon vanilla extract
2 teaspoons water
4 cups (18 ounces) all-purpose flour
1/8 teaspoon salt
4 cups (16 ounces) chopped walnuts
1/3 cup confectioners' sugar to roll cookies in
1. Preheat oven to 350 degrees. In the bowl of an electric mixer on low speed, cream together butter and sugar until creamy, light and fluffy, about 3 minutes. Add vanilla and water, beat until mixed, then add flour and salt. Continue beating until well mixed, add chopped nuts and beat until they are integrated.
2. Take a piece of dough a little smaller than a Ping-Pong ball and roll it into a 2-inch long segment. Curve segments into a crescents and place, 1 inch apart, on baking sheets lined with parchment paper or Silpat baking mats. Bake until golden brown, 20 to 25 minutes. Place pan on a wire rack and when cookies are slightly cooled, roll them in confectioners' sugar. Makes about 6 dozen cookies.
Almond Biscotti
In Italian, 'biscotti' means 'twice cooked,' as are these cookies, first in a loaf form, then in individual slices. Quaresimali is derived from Quaresima, Italian for Lent, when these lean cookies traditionally would have been served.
2 1/2 cups (11 ounces) flour
1/4 teaspoon cinnamon
2 cups, plus 1 tablespoon (15 ounces) sugar
4 large eggs( 3/4 cup)
1/8 teaspoon salt
1/8 teaspoon vanilla extract
15 ounces whole almonds with their skins
1 egg (for egg wash)
1. Preheat oven to 325 degrees. Sift together flour and cinnamon and set aside. In the bowl of an electric mixer with a whisk attachment, beat together sugar, eggs and salt until thickened and almost doubled in volume, about 3 minutes. Add flour-cinnamon mixture along with the vanilla to the bowl. Mix just until a dough is formed. Stir in almonds and mix just until they are integrated.
2. Divide dough into 2 equal pieces; roll each piece into a loaf about 3 inches wide, 2 inches high and 10 inches long. Put on baking sheets lined with parchment paper or Silpats.
3. Beat egg with fork and brush onto loaves using a pastry brush. Bake until loaves are set and golden brown, 20 to 25 minutes. Cool loaves (on sheets) for about 5 minutes. Then, using a serrated knife, cut diagonally into 1/2-inch slices.
4. Arrange slices, cut-side up, on a cooking sheet and bake again until they start to color, about 10 minutes. Turn cookies over and bake 10 minutes longer. (If you have a shallow wire rack that fits into your baking sheet, bake cookies on rack without turning, about 15 minutes. ) Makes about 3 dozen cookies.
