It seems I am always making variations on shortbread cookies. I love shortbread. I am not alone- so many friends and family have told me the same thing. There is something about the crumbly texture of shortbread that makes them a favorite for a lot of people.
This recipe is a classic shortbread, topped with cinnamon and pecans. They are really good. You just make a batch of dough, press into a pan, top with a cinnamon – pecan mixture, and bake. Could not be simpler.
As soon as they come out of the oven cut them into little strips or squares. I got nearly 100 out of one batch. It depends on the size you cut them. If you are looking for a simple, yet wonderful cookie, you might want to try these.
Cinnamon Pecan Shortbread Cookies
1 c. butter
1 c. sugar
1 egg, separated
2 c. flour
1 T. water
½ c. finely chopped pecans
3 T. sugar
2 t. cinnamon
Lightly grease jellyroll pan (10×15). Mix butter, sugar and egg yolk
then stir in flour. Pat into pan. Beat egg white with water until frothy
and spread over dough. Combine pecans, sugar and cinnamon. Sprinkle
nut mixture over the dough and bake in a 350-degree oven for 20-25
minutes or until lightly browned. Cut immediately into tiny strips,
makes 50- 100.
If you are looking for a truly tender cookie, this may be it. These
cookies are so delicate, they just melt in your mouth!! We made them in
class the other night, and everyone loved them.
The secret ingredient might surprise you. It is oil. Yes, I know I
said butter cookies – they also contain butter. But the combination of
oil and butter makes them soft and delicate, even days after baking.
They also contain both granulated and powdered sugar. Not your
typical cookie recipe, for sure. This just may be my “go to” butter
cookie recipe from now on.
I found a sheet of paper with the ingredients written on it. No
directions, just ingredients listed and a notation about cooking time
and oven temperature. I wish I knew where I got the recipe. I would
certainly give the source credit. I did increase the amount of vanilla a
little. You don’t have to chill the dough and they roll very easily,
without sticking to your fingers. You could chill the dough, but let it
warm up a little before rolling. The dough can also be made ahead and
frozen- I tested it.
I dipped the tops of the raw cookies in sprinkles, then baked them.
You could leave them plain, then roll in powder sugar, once baked and
cooled, or drizzle with melted chocolate.
Soft Butter Cookies
1 c. butter
1 c. oil, I used avocado oil
1 c. sugar
1 c. powdered sugar
2 eggs
1 T. vanilla
1 t. baking soda
1 t. cream of tartar
½ t. salt
4 ½ c. flour
In mixing bowl, beat together butter, oil, sugars and vanilla. Once
well blended, beat in eggs. Stir in the baking soda, cream of tartar and
salt, then add the flour, mixing until well combined. Heat oven to 350
degrees. Roll dough into one inch balls and press tops of cookies in
sprinkles or colored sugar, if desired. Place one inch apart on
ungreased baking sheets. Bake for 12 minutes, or until light golden on
bottom. Leave cookies on baking sheets 3 minutes before placing on
cooling rack. Makes about 6 dozen cookies.
Angel Wings are what a lot of people call these fried, delicate cookies. In my family, we also call them Flancate (Slovenian) or Chruschiki (Polish). After posting a picture on Facebook, I learned they have even more names. Many nationalities make versions of these cookies. We made them in class the other night and everyone enjoyed them.
The dough is a mixture of 8 eggs yolks, white wine, a little salt and
flour. Very similar to pasta dough. They are a tradition in my family. I
try to make them at least once during the holidays.
I use a pasta machine to roll out the dough. You can roll them out by hand, but a pasta maker makes the job a lot faster and easier. Also, if the cookies sit around and start to dry out before you can fry them, they tend not to grow as much. They are cut, shaped then fried. They puff up a lot when fried. More than doubling in size.
Once cooled, they are dusted with powdered sugar. Because they are
rolled so thin, a single batch can make a hundred cookies or more.
Part of the fun of making them, is watching someone eat one for the
first time. They are delicate and will sometimes fall apart when you go
to bite into one. Then there is the powdered sugar. Let’s just say you
don’t want to be wearing black.
Angel Wings/ Flancate / Chruschiki
8 egg yolks
2 ½ -3 c. flour, plus extra for rolling
½ c. white wine – I sometimes use sherry
1 t. salt
oil or shortening for deep frying
powdered sugar for sprinkling
Combine egg yolks, wine and salt mixing until smooth. Stir in 2 cups
of the flour and continue adding flour until dough is very firm, but
still pliable. It is better to add more flour later than to add too much
too soon. Knead or mix the dough in a mixer for 5-8 minutes. Kneading
dough, or mixing in a stand mixer strengthens the dough. Divide dough
into thirds, cover and allow to rest 1 hour.
On lightly floured surface, roll dough out into thin strips. Cut
strips diagonally into 1 ½ inch wide pieces. Cut a small slit in middle
of dough and pull one end through, pulling until dough is long and
somewhat twisted. Work with small amount of dough at a time to avoid
drying out. Dry dough will tear and be hard to work with. You can use a
pizza cutter or a pastry wheel with a zigzag edge. Cook dough, a few
pieces at a time in a skillet with either oil or shortening 2 inches
deep and heated to a temperature of 375 degrees. Pastry will cook in 30
seconds or so. Remove when lightly brown and drain on paper toweling.
Cool and dust with powdered sugar. Makes at least 100, depending on how
thin you can roll them. We have gotten as many as 200 from a single
batch.
Note: If you have access to a pasta machine, the rolling time will be greatly reduced. Use the machine to roll the dough uniformly and quickly. There is no substitute for experience. After making a batch you will learn just how the dough should feel and how thick to roll the dough. If too thick, the dough is not as tender. Too thin and they fall apart to easily. Also, get a friend or two to help you. The are a lot of jobs to do and the time will fly with some assistance. Besides, you’ll have plenty to share with family and friends.
Cookie baking season continues. These cookies are great for those who like a more adult cookie. Not too sweet, they are loaded with flavor. The combination of coffee and chocolate is one of my favorites. The addition of some cinnamon just takes these rich cookies to a new level. Simple to make, too. Just right for dipping in a cup of coffee.
We made them in class last night. They were a big hit.
Chocolate Cappuccino Cookies
1 T. instant coffee powder or espresso powder
1 T. hot water
1 egg
3/4 c. sugar plus extra for dipping
1/4 c. oil
2 T. corn syrup*
2 t. vanilla extract
1 1/2 c. flour
1/2 c. cocoa
2 t. cinnamon
1/4 t. salt
Dissolve coffee in hot water. In mixing bowl combine coffee mixture
with egg, 3/4 cup sugar, oil, syrup and vanilla. Beat until well mixed.
Combine dry ingredients and add to coffee mixture. Roll into 1-inch
balls and place on ungreased baking sheets spaced about 2 inches apart.
Flatten with the bottom of a glass dipped in the extra sugar, pressing
to 1/4 -inch thickness. Bake in a preheated 350-degree oven for 5-7
minutes. Centers should be set. Cool on a rack. Makes about 3 1/2 dozen.
* If you don’t have corn syrup- or don’t want to use it, here is a sugar syrup you can make and use as a substitute.
Sugar Syrup- corn syrup substitute
3 cups granulated sugar
1 cup Water
1/2 tsp. Cream of Tartar
1/4 t. salt
Combine ingredients in a large saucepan. Bring to a boil and cover
the pot. Reduce to a simmer and cook covered for 5 minutes. Uncover and
cook to soft-ball stage. Stir frequently.
Soft ball stage occurs at 235-245 degrees. This stage can be
determined by dropping a spoonful of hot syrup into a bowl of very cold
water. In the water, use your fingers to gather the cooled syrup into a
ball. If it has reached soft-ball stage, the syrup easily forms a ball
while in the cold water, but flattens once removed from the water.
Remove from heat. Cool and store at room temperature. It will keep well for a month or two.
I love making food gifts for the holidays. I often make cookies or
other baked goods. But not everyone wants sweets. For those friends and
family, I often make them homemade mustard. I have included recipes for 4
of my favorite mustards.
I wasn’t a big fan of mustard, when I was a kid. I am now. I enjoy
using all types of mustard in all sorts of dishes, not just on hot dogs.
Mustard is great on sandwiches and sausages. It is a versatile
ingredient for salads, salad dressings, marinades and all sorts of
sauces. I lean towards spicy brown mustard myself.
I also enjoy making my own mustard. That way, I can tweak the seasonings.
So here are four of my favorite homemade mustard recipes. If you
never made mustard before- you might want to try. It is easy, and fun.
All of them are stored in the fridge- and will keep for months. For
gift-giving, look for decorative jars or cracks to put them in.
Horseradish Mustard
1 c. dry mustard
3/4 c. white wine vinegar
1/3 c. dry white wine or dry sherry
1/4 c. brown sugar
1/4 c. granulated sugar
1 T. dried minced onion
2 t. caraway seeds
1 1/2 t. salt
1/4 t. coarse ground mustard
2 eggs, slightly beaten
1 T. prepared horseradish
Combine all ingredients, except eggs and horseradish in top of double
boiler and let stand at room temperature for 2 hours. Whisk in eggs and
cook over simmering water until mixture has thickened and eggs are
cooked, about 10 minutes. Remove from heat and stir in horseradish. Pour
into sterilized jar, cool and cover. Store in fridge for up to 3
months. Makes 2 cups.
Bavarian Mustard
3/4 c. beer
2/3 c. dry mustard
2 T. sugar
2 T. cider vinegar
2 t. salt
1-t. celery seeds
1/2 t. fresh grated ginger or 1/4 t. dry
1 egg, beaten
Combine all but the egg in the top of a double boiler and let stand 2
hours at room temperature. Stir in egg and cook over simmering water.
stirring constantly until mixture thickens and egg is cooked, about 10
minutes. Pour into sterilized jars and cool before covering. Store in
fridge for up to 2 months. Makes 2 cups.
Spicy Mustard
1 c. dry mustard
2/3 c. dry white wine
1/2 c. vinegar, flavored with herbs or garlic
1/2 c. sugar
2 t. salt
1 t. basil
1 t. chili powder
1 t. dried minced garlic
1 t. oregano
1/2 t. cracked pepper
2 eggs, slightly beaten
Mix all ingredients, except eggs, in top of double boiler and let
stand 2 hours at room temperature. Add eggs and cook over simmering
water, stirring constantly until mixture thickens and eggs are cooked,
about 10 minutes. Pour into sterilized jars and cool down before
covering and refrigerating. Keeps in fridge for up to 2-3 months. Makes 2
cups.
French Herb Mustard
1/4 c. dry mustard
1/4 c. white wine vinegar
1/4 c. white wine or dry sherry
1/4 c. brown sugar
1/2 t. salt
1/2 t. tarragon
1/4 t. dill seed
1/4 t. celery seed
1/4 t. ground cloves
3 egg yolks or 1 whole egg
Combine all ingredients, except eggs, in top of double boiler and let
stand at room temperature 2 hours. Whisk in eggs and cook over
simmering water, stirring constantly, until mustard thickens and eggs
are cooked, about 5 minutes. Store in crock or jar in fridge for up to 1
month. Makes 1 cup, recipe can be doubled.
Some cookies are really about the memories for me. I remember making
pressed cookies when I was a kid. I loved using the machine to press out
dough in all sorts of magical shapes.
My mother was so kind- she let me make whatever I wanted. One Christmas, we had a whole plateful of camels.
The machine we had required turning a handle- watching carefully, and
turning the handle backwards to stop the flow of the dough. There are
much easier versions of cookie presses today. Mine has a ratchet which
pushes out the right amount of dough with one click. I decided to make
some little green trees and red flowers this year. These cookies are
light and very crisp. Great for having with coffee. They are also fast
to make, once you get used to the cookie press.
The fun thing about using a cookie press is that you can crank out a
high volume of pretty cookies in no time flat. They taste good, too. I
used vanilla extract in the little trees. In the flowers, I added some
sweet cherry flavor, which paired well with the vanilla.
Spritz Cookies
1 c. butter 1 c. sugar 3 egg yolks 2 t. vanilla ½ t. salt 2½ c. flour In mixing bowl, beat together butter and sugar until fluffy. Beat in egg yolks. Stir in vanilla and salt. Tint dough, is desired. Add flour and stir until smooth. Using a cookie press with desired shape press cookies on to ungreased baking sheet. Leave about 1-inch between cookies. Bake in a preheated 375-degree oven for about 8-10 minutes- cookies should be a light golden color around the edges. Cool on a wire rack. Makes about 3 dozen.
Over the years, I have shared many of my family recipes. This is another family recipe- but not my
family. Tia Houpt found this recipe when going through her
Grandmother’s recipe collection. She was kind enough to share the
recipe- and gave me permission to share it with you. Her grandmother was
Eva Skero- so I have named the kolachy in Eva’s honor.
There is something special in having old family recipes. We find so
many recipes online these days, we sometimes forget there was a time
when recipes were handwritten. Often, they were stored in a drawer or in
a shoe box. There is usually a mix of handwritten recipes and recipes
cut out of newspapers and magazines.
Sometimes you just find a list of ingredients. Measurements aren’t always precise. A handful of this a pinch of that. The phrase moderately hot oven doesn’t real help, does it? And what exactly is a number 2 can? Still, there are some real gems in those collections.
This is one of those recipes. A real gem.
I have made kolachy for years and have used the recipe for the crust
that my mom used. I love my mom’s recipe. I love this recipe even more.
I was intrigued that the dough contains both baking powder and yeast. I had to make it, just to see what it was like.
The dough is tender and very easy to work with. It doesn’t get
chilled. You just make the dough, then roll it out and make the cookies.
I did let my butter soften a little before cutting it into the flour. I
could see using cold butter instead.
The dough rolled out beautifully and baked up a perfect golden brown. I had to let them cool a bit before I could taste one. I am not kidding- they were heavenly. Tender and so flaky. Tia and I both see this as a very nice tart or pie dough, too.
So here is Eva’s recipe. I hope you will give it a try. Thanks, Tia, for sharing it.
Eva’s Kolachy
Dough:
3 c. flour
1 t. baking powder
½ t. salt
1 c. butter*
3 eggs
2 pkts. Yeast
½ c. warm milk
Filling:
Assorted pie fillings, jams, sweetened cream cheese or ricotta cheese. You will need about three cups of filling.
In mixing bowl, combine flour with baking powder and salt. Cut
butter into flour until mixture looks like coarse crumbs. Set aside.
Place eggs in a small bowl and beat until smooth. In small bowl,
dissolve yeast in warm milk. Add to egg mixture and stir to combine. Add
egg mixture to flour mixture and stir until combined. If mixture is
sticky add a small amount of flour. Roll dough out on floured board.
Thinner the better, as this dough will puff some when baked. Cut into
squares- or whatever shape you like. I did 2-inch squares. Place a
spoonful of filling into center of each cookie. Fold up two of the
corners and press firmly to seal. Fold over and press seam again. These
like to pop open when baking, so the second fold over and pressing helps
them to stay closed. Some people like to add a bit of egg wash or milk
to the tops to help them seal better. I just squeeze together and fold
twice. Place cookies on an ungreased baking sheet, about an inch apart.
Bake in a preheated 350 degree oven for 20 minutes, or until golden
brown. Cook on a rack. Dust cooled cookies with powdered sugar or with a
powdered sugar glaze. Makes about 5-6 dozen.
*The original recipe called for shortening. Tia and I both decided
butter was better!! That is the only change we made to Eva’s original
recipe.
Cooled and dusted with powdered sugar
This post is dedicated to Eva Skero and all the home cooks out there who lovingly kept their recipes for us to find.
I will be selling boxes of cookies again this year. The boxes weigh more than 2 pounds and contain at least 10 kinds of cookies. Contact me if you are interested. They are $20 ( $18 per box if you order 3 or more) and will be available for pick-up starting December 20th.
If you want a cookie that is really going to impress, you might want
to make these Chocolate Fans. They are crisp, not too sweet, and tipped
with chocolate and fine chopped nuts.
While they look difficult to make, they are actually quite easy. For
starters, you don’t have to make dough. These are made with phyllo
dough.
Phyllo is found in the freezer section at the grocery store. Phyllo
dough (also spelled filo) can be a little fussy. Be sure to keep extra
dough covered with a damp towel so it won’t dry out and get brittle. It
is best to work quickly when making these. We made these dipped in
finely chopped toasted almonds. Other nuts could be used. You could also
use white chocolate, if you prefer. I have even added a few sprinkles
to the nuts for a pop of color.
Chocolate Fan Cookies
1 lb. phyllo dough, thawed*
1 c. butter, melted
12-oz. chocolate chips
2 T. shortening- you can use coconut oil instead
1 c. finely chopped nuts or coconut, pistachios are extra nice
Remove phyllo from box, still rolled up and cut crosswise into 5-6
equal pieces. Keep unused dough covered in a damp towel to prevent
drying out. Take one piece of dough and open it up, cutting it in half
crosswise. Take 1 sheet and brush with butter. Place another sheet on
top and brush again with butter. Place third piece of dough on top and
butter again. Starting at short end begin to fold the dough in ¾ inch
folds, accordion style. Pinch together at one end and fan out the dough
at the other. It should look like a little fan. Place on ungreased
baking sheet and repeat with remaining dough. Bake at 375 degrees for 5
minutes. Cool. Melt chocolate and shortening together in microwave or on
top of double boiler. Stir to smooth. Dip tip of wide end of fans in
melted chocolate and then in the nuts or coconut. Place on a rack to
cool and harden. Makes about 65 fans. Can be frozen.
*I buy frozen phyllo dough but be sure to get the right one. Around
here there are 2 different sizes. You’ll need the long box- where the
dough is 15 inches long.
Cream Wafers are a little more work than most cookies, but they are
worth it. They are the most requested cookies of all the ones I make.
The secret is the dough, which contains no sugar. It is made from only
three ingredients- flour, butter and heavy whipping cream.
When baked, they turn into flaky layers that melt in your mouth.
Seriously, if you want to really impress this holiday season, show up at
a party with these cookies.
Cream wafers are coated in sugar before baking. You can use tinted
sugar, if you like. Once baked and cooled, they are made into little
sandwich cookies, using a buttercream frosting. You can also tint the
frosting if you like.
Because they puff when baking and become thicker, and you are using
two of them to make the sandwich cookie, be sure to roll them out pretty
thin.
Here is the recipe. Hope you enjoy!!
Cream Wafers
1 c. butter
1/3 c. heavy whipping cream
2 c. flour
extra fine or granulated sugar
Frosting:
¼ c. butter, softened
¾ c. powdered sugar
1 T. milk
1 t. vanilla
food coloring, if desired
Mix butter, cream and flour well. Wrap and chill at least an hour.
Roll chilled dough 1/8 inch thick on lightly floured board. Cut out into
1½ inch rounds or even little hearts or stars. Transfer cookies to a
sheet of wax paper heavily coated with extra fine or granulated sugar
and coat both sides. Place on an ungreased baking sheet and prick each
cookie 4 times with a fork. Bake at 375-degrees 7-9 minutes until
lightly browned and puffy. Cool on rack. Mix frosting ingredients. Put 2
cookies together with frosting to make “sandwiches”.
