CHEWY AMERICAN FUDGE COOKIES

GOOEY FUDGE WALNUT COOKIES

GOOEY FUDGE WALNUT COOKIES

Ingredients

These cookies are a delicious treat. If you want to make them ahead and freeze them omit the walnuts and freeze them as a bag of unshaped dough. When you are ready to use them soften the dough, stir in walnuts and roll them into balls and bake. These made large, soft cookies.

MAKES 9-10 LARGE COOKIES

DRY INGREDIENTS

150 grams all-purpose flour

75 grams Dutch-process cocoa powder

¾ teaspoon kosher salt

½ teaspoon baking powder

½ teaspoon baking soda

WET INGREDIENTS

145 grams unsalted butter, at room temperature

150 grams dark brown sugar

140 grams granulated sugar

1 large egg

1/2 teaspoon pure vanilla extract

ADDITIONS

300 grams semisweet chocolate chips

1/2 cup skinned walnuts in small pieces (optional)

1/2 teaspoon pink Himalayan salt or use fleur de sel

Instructions

In a mixing bowl sift the dry ingredients and reserve.

In a stand mixer fitted with a paddle attachment or an electric hand beater, whisk together butter, both sugars and vanilla until fluffy, about 5 minutes. Add egg and beat until well combined.

On a slower speed add the dry ingredients in 3 batches and beat just until combined.

Add the walnuts and chocolate chips and mix to combine manually.

Form the dough into 12 equal size balls.

Cover tightly and chill them for 3 hours in the fridge and up to 24.

Heat oven to 350 degrees and prepare middle rack.

Line a baking sheet with parchment paper.

Place 4 balls on the parchment equidistant as they will spread alot when baking. Flatten them just a little with the back of a tablespoon.

Bake the cookies until set about 12-15 minutes but do not over bake, you want the centers to be soft and they will continue to cook and harden when removed from the oven.

Cool cookies on a rack and only remove from parchment using a thin flat spatula when they have cooled. Sprinkle very lightly with salt.

Repeat with the remaining dough. Serve warm and keep refrigerated in an airtight container in humid weather.

http://www.taradeshpande.in/chewy-american-fudge-cookies/

Miracle Chocolate Roasted Almond Oat Cookies

Miracle No Bake Chocolate Almond Oat cookies

Miracle No Bake Chocolate Almond Oat cookies

Ingredients

1⁄2 cup butter or margarine

2 cups packed brown sugar

1⁄2 cup unsweetened evaporated milk or soy milk

4 tablespoons regular cocoa

2 teaspoons vanilla

pinch salt

1⁄2 cup semi sweet chocolate broken into small pieces

1/4 cup almonds with skin, toasted and broken into small pieces

3 cups plain dry quick-cooking oats

Instructions

Add the first 6 ingredients into a large sauce pan.

Bring to a vigorous boil on high heat. Add the oats and stir quickly no more than 30-50 seconds.

Switch off flame and immediately add the chocolate pieces.

Stir quickly until smooth.

Stir in the toasted almonds until well incorporated.

Drop cookies by tablespoonfuls onto wax or parchment paper. Smoothen them with the back of a clean tablespoon. Keep refrigerated.

Let cool until set.

http://www.taradeshpande.in/miracle-chocolate-roasted-almond-oat-cookies/

Miracle Chocolate Almond Oat cookies

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KRANSEKAKE COOKIE TREE

KRANSEKAKE STYLE X'MAS COOKIE TREE

KRANSEKAKE STYLE X'MAS COOKIE TREE

Ingredients

KRANSKEKAKE IS A NORWEGIAN COOKIE MADE FROM MARZIPAN RINGS. THE WORD KAKER IS USED TO DESCRIBE NOT JUST CAKES BUT A DISH THAT IS SWEET AND BAKED IN NORWEGIAN. IT IS ALSO CALLED KRANSEKAGE IN DANISH AND IS MADE FOR CHRISTMAS AND ON SPECIAL OCCASIONS LIKE WEDDINGS. A TRADITIONAL NORWEGIAN WEDDING KRANSEKAKE HAS18 LAYERS. THIS IS A VERSION MADE FROM COOKIE DOUGH.

THIS IS A CLASSIC SUGAR DOUGH RECIPE. YOU CAN USE IT TO MAKE ALL KINDS OF COOKIES IN DIFFERENT SHAPES.

DOUGH FOR AN 18 LAYERED KRANSEKAKE STYLE COOKIE TREE (MAKE HALF FOR 9)

6.5 cups sifted all-purpose flour plus more for rolling

5 teaspoons baking powder

1/4 teaspoon salt

12. (3 sticks unsalted butter (softened)

3 teaspoons vanilla extract

3 cups fine white sugar or powdered your kitchen sugar in a grinder

4 eggs, whisked lightly

2 tablespoon cold milk

TO ASSEMBLE

EDIBLE GLUE AND BRUSH

DRAGEES, GLITTER IN GREEN,WHITE, SILVER,CHRISTMAS RED

500 GRAMS MARZIPAN OR FONDANT IN SIMILAR COLORS

2 CUPS ROYAL ICING IN BASIC WHITE. YOU CAN ADD FOOD COLOR TO THIS FOR YOUR CHOICE OF COLOR SCHEME

8 GRADUATED STAR SET, LARGEST IS APPROX 8-9 INCHES WIDE AND THE SMALLEST 1.25 INCHES

Instructions

Stir the flour, baking powder together. Reserve. Beat the butter and sugar until fluffy. Add milk and beaten eggs with vanilla and whisk until incorporated. Stir in a cup of flour at a time until a soft dough form. This dough will be sticky but will firm up once refrigerated.

Turn into a clean and dry plastic bag or an airtight box and refrigerate 3 hours or overnight.

Preheat oven to 375F. Cut parchment papers to fit 2-3 cookie trays.

Sprinkle a clean surface area with flour.

You will require several cups of extra flour as you roll the cookies particularly if you are working in a hot and humid climate.

when the dough has softened slightly cut the dough into 3 equal pieces. Keep dough covered while working with each piece. Roll the dough to form a smooth ball. Use only as much flour as required. Excess addition of flour to the dough with make the cookies hard.

Once the dough is easy to handle place it on the cut parchment paper and roll it to the size and thickness desired. Start rolling from the center outwards in smooth motions until the dough is 1/5 inch thick.

Use the cutter desired, cut the shapes you like and pull away the cutter and the leftover dough. Start with the largest cookie cutter and work yourself up to the smallest. Cut a few extra cookies if you have dough. Sometimes they break while taking them off the cookie sheet so it’s úseful to have extras. Roll the leftover dough again and repeat until you have all the cookies you need.

Lay the cookies on the parchment, Bake till golden. Bake long for a crisper cookie.

Cool completely before icing. Refrigerate in air tight boxes in hot and humid weather.

TO ASSEMBLE

If using marzipan or fondant roll out the pieces and cut using the same size cookie cutter you plan to decorate. Apply edible glue to the cookie and lay the cut fondant or marzipan over it and press down very gently. Move on to the next layer and repeat with alternating colors or any color scheme you like.

Place some edible glue on the base cookie over the fondant or royal icing especially in the center where the next cookie with sit. Place the smaller star over the larger one so that the corners of the stars donot overlap. Repeat with all remaining layers until you get to the smallest star.

Apply edible glue to the tips and corners of all the stars and sprinkle on glitter, dragees or any kind of sugar sprinkles you like. Alternatively icing the tips with a design of your choice. Cool completely.

These make wonderful Xmas gifts.

http://www.taradeshpande.in/kransekake-cookie-tree/

VIENNESE LINZERTORTE

VIENNESE LINZERTORE

VIENNESE LINZERTORE

Ingredients

Makes 16 1.25 square bars

1.5 cups of maida or all purpose flour plus approx 1 cup more

1/2 tsp baking powder

1/2 teaspoon cinnamon powdered

1/4 cup white sugar powdered finely in a mixer

1/2 cup brown sugar

112 grams butter softened

1/2 cup ground blanched almond flour

1 egg whisked

1/2 tsp vanilla extract

Pinch of salt

1/4 tsp lime zest

approx 1 cup filling -good quality fruity jam

1 egg yolk mixed with a teaspoon of water for brushing

8 by 8 inch non stick baking pan

Instructions

Cream the butter, salt, cinnamon, vanilla and both sugars together with the lime zest until fluffy. Add the egg and baking powder and whisk again. Add the almond flour and beat again until incorporated. Add the 1.5 cups of flour 1/2 cup at a time until a very soft dough forms.

Remove half the dough into the baking pan and using a flat spoon or spatula spread it evenly into the bottom of the pan to form an even layer. This will be a very soft and sticky dough. Plastic wrap pan and refrigerate.

Add 1/2 cup flour to the remaining dough and beat again until it begins to come together. Another a little more flour. You need a dough that's soft but not as sticky.'

Remove the dough and place on a 10 inch square of wax paper. Cover with another sheet of was paper. Using a rolling pin roll the wax paper to create a smooth 1/4 inch thick sheet of dough between the two wax papers.

Remove the wax papers from the fridge. Peel off the top layer from the dough. Using a sharp knife or small pizza wheel cut strips 8 by 8 inches about 1/2 inch wide in the dough. Return wax paper to the top and refrigerate again 1 hour.

Refrigerate 35 minutes.

Preheat oven to 375 F. Prepare bottom rack.

Remove the cake pan with dough and spread the jam over it leaving a 1/2 inch margin around the edges.

Remove wax paper from the fridge and peel off top layer. Using your finger slowly remove a strip at a time of the dough and begin first by place dough along the four corners of the baking pan.

Then apply 2 more in the center equidistant from one another. Layer the last two over the pan in the opposite direction.

Bake about 30 minutes until golden. Remove and cool in the pan before slicing them into 16 bars. Keep refrigerated for up to 3 days.

http://www.taradeshpande.in/viennese-linzertorte/

Easy Gluten Free Coconut Lime Macaroons

Easy Gluten Free Coconut Lime Macaroons

Easy Gluten Free Coconut Lime Macaroons

Ingredients

This is a great way to use up leftover egg whites

Makes 20 macaroons about 1 inch wide

800 grams freshly, thick, shredded coconut or unsweetened shredded coconut

800 grams sweetened condensed milk

1 teaspoon pure vanilla extract

1 teaspoon zest of lime

2 egg whites, at room temperature

1/4 teaspoon salt

Instructions

Preheat the oven to 325 degrees F. Line a baking tray with wax or parchment paper.

Stir together the coconut, condensed milk, and vanilla in a large bowl.

Whip the egg whites and salt on high speed with a whisk or electric mixer to form medium stiff peaks. Slowly fold the egg whites into the coconut mixture using a flat spatula.

You want to ensure they are mixed well but use a light hand so as not to deflate the egg whites.

Use two tablespoons or an ice cream scoop to scoop the mixture in portions on the parchment.

Bake for 250-30 minutes, until golden brown. Cool and serve.

Keep in an airtight box for 2-3 days.

http://www.taradeshpande.in/easy-gluten-free-coconut-lime-macaroons/

Holiday Fruit Shortbread Bars (EGGLESS)

Holiday fruit Shortbread bars (egg free recipe)

Holiday fruit Shortbread bars (egg free recipe)

Ingredients

This produces an incredibly buttery and crisp shortbread and the spices and fruit make it ideal for the holiday season. Because this recipe contains no eggs the shortbread is delicate and should be handled carefully. If you don't want to use alcohol replace it with naturally sweet orange juice ,which you can probably get at a juice stall or bar. The orange juice in cartons has added sweeteners, which will make the shortbread too sweet.

Make 12 1.25 inch squares

2.5 cups Maida or all purpose flour

1/2 cup confectioner's or icing sugar

1/4 teapsoon finely ground nutmeg and 1/2 teaspoon salt

225 grams unsalted butter

1 cup mixed Christmas fruit such as golden and dark raisins, glaceed cherries, Turkish apricots, orange peel, Sultanas finely chopped

1/4 teaspoon orange zest

1/2 cup dark rum or good quality naturally sweet orange juice

Instructions

I generally take a handful of my Christmas soaked fruit out of the jar but you can soak the fruit of your choice and zest in the dark rum for 2-3 hours. Drain completely. If there is any rum leftover discard it or add it to something else.

Whisk the nutmeg, salt, sugar and butter in a mixing bowl for 15 seconds in a mixing bowl. Stir in remaining flour and mix again until just incorporated- do not over beat this mixture.

Add the soaked fruit and mix well.

Line an 8 by 8 square baking pan with wax or parchment paper. Leave an overhang of parchment paper atleast 3 inches on all sides.

Press the soft and sticky dough into the pan over the parchment paper. Use a rubber spatula to press it down. It should be about 1/2-3/4 inch deep.

Lift the overhanging parchment and cover the top of the dough gently so it is sealed as you would do if you were gift wrapping a present. Do not press down on it. You can weigh it down with a small teaspoon if you need to.

Refrigerate 2-3 hours until it firms up a bit but do not freeze it.

Preheat oven 350F.

Remove the baking pan from the fridge and gently open the parchment from the top.

Using a long, sharp non-serrated knife cut the dough into neat square or rectangles. Your cuts should be deep and clean so that the bars remain separated while baking.

Bake bars in baking pan until golden about 30 minutes.

Remove from the oven and cool completely. Divide up the squares and keep in an airtight container.

Enjoy!

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