Making Springerle

Photo: CookieRecipes.com - This is what store bought Springerle look like.

This Christmas I baked German springerle for the very first time. Easy and inexpensive to make, the cookies originate from Southern Germany. As an adult, I prefer Christmas cookies that are less gooey and sweet. Springerle fits the bill. The taste of anise (a spice also used in candy) is unique. Here is the recipe:

Springerle

Ingredients:

1 tablespoon butter
3 cups confessionary sugar (If out of confessionary sugar, substitute 1 1/2 cups of granulated sugar.)
3 large eggs
1/2 teaspoon of anise oil (or 3 teaspoons crushed anise seeds, or 1 1/2 teaspoons of anise extract)
3 cups all-purpose flour

In no way do my springerle look like the pros, but they are as delicious. 

1/2 teaspoon baking powder
1 tablespoon milk
1/4 teaspoon salt

Optional: 1 teaspoon vanilla extract (not in the traditional cookies)

Extra flour to knead and roll the dough.

Directions:

1) Cream together the butter, sugar and eggs.

2) Add the anise (and optional vanilla).

3) Dissolve the baking soda in the milk and add it. Next, combine the flour and salt into the mixture.

4) Form into a ball. Sprinkle with the extra flour to be able to touch and work with the dough. Turn out onto a flat surface and knead until elastic (about 5 minutes). Sprinkle with flour to keep the dough from sticking.

5) Using a rolling pin, roll flat about 1/2 inch thick.

6) With a springerle mold/cutter cut the cookies and press an image into the dough. (You will then get those beautiful cookies on top↑.)

Note: Unfortunately, I don't own real springerle molds, so I use a cookie cutter that has 3 reversible winter templates (i.e. stamps)↗ to press an image into the cookies. If I run across springerle molds, I'll buy them for next year. 

If you lack a mold or stamp, try curving an image (recessive, not a protruding design) into a raw potato half to press an image onto the cookies. Another option is to cut the dough into diamond shaped cookies without the traditional designs. (Some of the charm is lost, but they taste the same. Sprinkle powder sugar on top to dress up the diamonds.)

7) Lay the cookies on parchment paper or a silicone baking mat on a cookie sheet. Let the unbaked cookies sit and dry for 12 - 24 hours. This is necessary for the image to set and not bake away.

8) Pop the trays into a 250 degree F oven and bake for 30 - 40 minutes or until the dough becomes a cookie. The finished cookies should be white, not golden brown.

I think of a springerle as an adult Christmas cookie. Anise is a sophisticated flavor, and despite the cookie having enough sugar, it doesn't taste super sweet. I like the cookie's moist, soft texture and aromatic, anise spice. Plus, you get a big cookie!🎁



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Scottish Shortbread

Photo: Nikki

When I was a teenager, I began helping my Mama make Christmas cookies. Mostly, we worked separately, not together. One person might peer into the kitchen to see how it was going, but the cookie baker did her own thing, while the other person walked in and out. Over the years, some cookies fell to my Mama to make, and she would ask me to make certain varieties I hit upon that she liked. 

My Mama made the best butter cookies, and I don't know how to make them since she always did it. Plus, I don't have the patience to decorate them. The cookie varieties I make are done the moment, I pull a tray out of the oven. After I bake a cookie, it's annoying to have yet another step before they are ready to eat. I've mixed, laid out the dough, baked, washed bowls ... I mean, the work is done. Mom can handle starting over to decorate baked cookies. Her butter cookies are festive and delicious. What a fancy-pants, fusspot ... going back to decorate done cookies.😊

Well, this year for first time, I made a butter cookie for Christmas. But bah humbug, I'm still not going to decorate it. Therefore I made Scottish Shortbread. Same ingredients, but no colored icing, no sprinkles, no chocolate chip eyes. Just a good traditional butter cookie. Here is the recipe:

Scottish Shortbread

Photo: Gooseberry Patch

Ingredients:

1/2 cup butter (= 4 ounces)
1/4 cup sugar (= 2 ounces)
1 cup all-purpose flour
a sprinkle of salt
Extra flour for the rolling surface.

Optional: I add 1 teaspoon of vanilla, 1 egg and 2 tablespoons of ground flax seeds (none are in traditional Scottish Shortbread). 

I can't get the dough to form a ball without the egg. My mom never makes butter cookies without vanilla, and my friends like the ground flax seeds, so lately I add some to all the white flour recipes I make. (For authentic Scottish Shortbread, leave these optional ingredients out.)

Directions:

1) Cream together the butter and sugar. Add vanilla and egg if desired.

2) Combine the flour and salt. Toss in 2 tablespoons of optional ground flax seeds.

3) Add the dry to the wet ingredients until you produce a dough. 

4) Knead for 5 minutes. If the dough gets soft, refrigerate it for a few minutes, then knead again for a minute before rolling the dough out flat on a surface. Aim for 1/2 inch thickness.🎄👑🐫

5) Cut into 1-inch width rectangle stripes. Eyeball it. Place on an ungreased baking sheet about 1-inch apart. Prick the cookies with a fork.

6) Bake in a preheated 350 degree F oven for 20 - 25 minutes.

Sometimes there's nothing better than a simple butter cookie. I will enjoy making these Scottish Shortbread cookies for Christmas (and teas during the year). If you must be a fancy-pants, fuss-pot (Mom) dip half of each shortbread cookie in melted dark chocolate mixed with a bit of cooking paraffin.

For a Christmas batch, I tossed in 1/4 cup of ground walnuts and 2 tablespoons of ground flax seeds.

Double or triple the recipe for Christmas cookies. A single portion is the perfect amount to bake for teas. Tastier than most store-bought cookies and easy!

Photo: Mother Earth News

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Chocolate No Bake Cookies Are Quick

Photo: The Food Network

Called preacher cookies in Appalachia, rumor has it: When a family saw a preacher on horseback at the base of a mountain riding towards their house, they could make and cool these cookies by the time he climbed up the front pouch to arrive at their door.

Chocolate No Bakes were the first cookies I made by myself as a child. Although we lived far from Appalachia, it seemed like every mom in my neighborhood made them. In grade school, our cafeteria ladies (who were moms) served them to us for lunch sometimes. Not every child ate her green beans (I won't mention any names ... um, Norma Oliver, nor the reason I ate two portions of green beans on Wednesdays), but I don't remember a sixth grader who wouldn't eat his/her No Bake cookie. They travel well, so are a favorite cookie to make for a picnic or holiday. When you crave something rich and sweet, these cookies really hit the spot.

Chocolate No Bake Cookies

Ingredients:

2 cups sugar
1 stick butter (= 4 ounces)
1/2 cup milk
1/3 cup of unsweetened cocoa powder
1 teaspoon vanilla extract
1/8 teaspoon salt
3 cups quick oats (I like using 5 minute Old Fashion oats. Both work.)
1/2 cup peanut butter (I like to use crunchy.)

Directions: 

1) Pour the sugar, butter, cocoa powder and milk into a saucepan on a stovetop over the flame. Stir with a wooden spoon.

2) Bring the mixture to a boil and simmer for about 3 minutes.Keep stirring.

3) Lower the flame (as low as it goes). Stir in the vanilla, salt and oatmeal until smooth and uniform.

4) Finally, stir in the peanut butter. Remove from the heat.

5) Using a tablespoon, scoop and drop the cookie batter onto waxed paper. The batter is very hot, so be careful not to drop any on your skin. If the mixture cools before you get it all out of the saucepan, return it to a burner for another minute, and it will come out clean.

6) Let cool for 20 minutes. The No Bake cookies harden like a candy.

Store in a cookie tin, or Tupperware. Usually a batch disappears lickety quick!

Although not true, the recipe seems so wholesome! Over the years I tried to reduce the butter, or sugar, however it changes the texture of the cookie, so now I just follow the original recipe. Eat them as a once in a while treat. How many of you grew up making these cookies?

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Czechoslovakian Cookies

Photo: © Barbara Rolek on About.com, Inc.

Years ago my Mom clipped this recipe out of the newpaper, and thereafter made them for Christmas and special occasions. We have no idea how they got their name, but everyone seems to love them. It's a luscious dessert for a dinner party or afternoon tea. Easy to make too!

Czechoslovakian Cookies

Ingredients:

2 sticks butter, soften (= 1 cup)
1 cup sugar
2 egg yolks (Unless I'm also making coconut macaroons, I just use one whole egg.)
2 cups all purpose flour
1 cup chopper walnuts (or pecans)
1/2 cup strawberry preserves

Directions:

1) Add and mix the first four ingredients (one at a time) in a large bowl using an electric mixer until a dough forms.
2) Fold in the nuts.
3) Spread half the batter evenly into the bottom of a greased 8 inch square cake pan.
4) Spoon the strawberry preserves on top, avoiding the edges.
5) Top with the remaining batter, covering the preserves.
6) Slide the pan into a preheated oven. Bake at 350 degrees F for one hour or until lightly brown.

Take out of the oven. Allow to cool before cutting into 2 inch squares to serve. I like to sprinkle the top with confectionery sugar.

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Healthy Chocolate Chip Clippers

Traditional chocolate chip cookies are usually loaded with unhealthy fat, sugar and white flour. Once in a while I eat a decadent, sugary, fat laden cookie, but I try to adhere to a healthy diet most of the time. The majority of the time I train my appetite to like better, or lighter ingredients. You will crave whatever you are in the habit of eating.

The following recipe is a less sinful, but an equally satisfying chocolate chip confection. It comes from the good folks at HealthyBarn USA. These clippers have a hardy, crunchy, yet moist texture. They are whole-grain, fiber rich with less fat and sweetness than classic chocolate chip cookies. My batch has lots of chocolate chips in every bite! I served them with a pot of Prince of Wales (a mild black) tea and milk for a delicious afternoon snack.

Chocolate Chip Clippers 

Ingredients: 
1 cup old-fashioned rolled oats
1 ½ cups whole wheat flour

2 tablespoons ground flax seeds¾ teaspoon baking soda
1/8 teaspoon sea salt½ cup packed light brown sugar½ cup unsweetened applesauce¾ cup low salt canned chickpeas, mashed (or substitute peanut butter; or mashed beans)
1 egg
1 teaspoon vanilla extract
½ cup (4 ounces) semi-sweet chocolate chips

optional: 1/3 cup chopped walnuts; or pecans
A sprinkle of cinnamin, nutmeg and black pepper, if you like.
2 tablespoons olive oil (for a traditional cookie texture, if you don't mind the calories. If you add the oil, reduce the applesauce by 2 tablespoons.)

Directions:
1. In a mixing bowl, combine the dry ingredients, one at a time.
2. Follow with the wet ingredients, one at a time.
3. Mix thoroughly. Fold in the chocolate chips and nuts, using a fork.
4. With a round tablespoon, drop buttons of cookie dough onto 2 greased baking sheets. (I brush the pans with a little olive oil or butter to prevent sticking.)
5. Pop into a preheated 350 degree F oven and bake about 12-15 minutes until golden brown. Remove from the baking sheets. The clippers are especially good while they are still warm fresh out of the oven.

Another healthy habit to develop is to eat any sweet you like, as long as you make it yourself. You consume less sugar because they are not within easy reach. This recipe only requires a few simple ingredients and steps!

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Chocolate Oatmeal Peanut Butter Cookies

Photo: Debra Turner via iphone

Don't start your diet yet because the next two blog posts will feature food. Christmas may have passed, but some of us are still celebrating, right up until New Year's Day. Par for the holiday course. Accept it.

This year I was a slacker when it came to baking cookies. I reasoned ... with the eggnog, chocolate candy and mulled apple cider (not to mention nuts and a few bakery cookies), did I really need to bake cookies too? Well, apparently, the answer is ''yes'' because I baked a batch.

Friends who live in the neighborhood went out of town for the holidays, leaving me the keys to their apartment. When I went over to check on things the first day, on their counter they left me a festive basket of fresh fruit and dark chocolate. Very thoughtful (and delectable) right?

So when they return tomorrow, they will find a batch of these cookies sitting in their kitchen (along with bags of white tea and chai tea, a surprise!). So you see, it is really is their fault that I baked them. The oatmeal gives the cookies a nice texture, and there are chocolate chips in every bite. Here is the recipe:

Ingredients:

1/2 cup butter (1 stick)
1/2 cup peanut butter (if you leave pb out sometimes, add a tablespoon of liquid)

Photo: Dr. Oz Show

1/2 cup graduated sugar
1/3 cup packed brown sugar
1 teaspoon real vanilla extract
1 large egg                                       
1/2 cup whole wheat flour
1/2 cup all purpose flour
1 cup oatmeal
1 teaspoon baking soda
1/2 teaspoon baking powder
a pinch of salt
1 teaspoon of cinnamon
1/4 cup coconut (optional: I threw it in)
6-7 ounces chocolate chips (that's a package)

Directions:

1. Start by throwing the butter into a mixing bowl and microwave for 20 seconds to soften. 
2. Add the peanut butter. Mix together.
2. Add the remaining ingredients, one at a time, using an electric mixer to combine.
3. A full cup of oatmeal produces a drier (but still moist dough). Form into 1-inch balls and place on an oiled cookie sheet (or on parchment paper). I flatten them slightly.
4. Bake for 10-12 minutes in a preheated 350-degree F oven. When done, cool for 2 minutes before removing the cookies from the pans. Let cool completely before storing in a container.

I have a feeling my friends will enjoy these cookies as much as I do. Naturally, I had to taste their deliciousness before offering them as a gift.

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How To Make Laduree Macaroons ... A La Paris

864 Madison Avenue, New York City

French patisserie Laduree makes world famous macaroons in assorted flavors.  Travelers bring boxes of the gourmet cookies back from Paris, and here in New York City where a shop opened on Madison Avenue (at 7oth Street) last year, lines form daily, stretching all the way around the block, to buy the $3 macaroons, which are flown in from Paris each morning.  So what's all the fuss about?

If you can't make it to Paris or New York for a delectable taste, you can still find out by baking a batch in your very own kitchen.  Laduree's master patissier, Philippe Andrieu, shared his coveted recipe with a British newspaper ... and surprisingly, it consists of just a few simple ingredients.  Here is the basic recipe:

Laduree's Macaroons

Ingredients:

2 cups [480 g] confectioners sugar

1 ½  cups [280g] finely ground almonds

7 egg whites

Several drops of food coloring gel [You can use the liquid -- it's a bit weaker and runnier than the gel coloring.]

Plus ...

I always add 2 teaspoons of real vanilla.

Directions: 

1. Put the confectioners sugar [which the British call icing sugar] and ground almonds in a food processor and mix together into a fine powder, then sift to remove any lumps.

2. In a mixing bowl, beat the egg whites, adding the food coloring.

3. Pour the dry ingredients into the wet ingredients, a portion at a time, thoroughly whisking until you get a smooth uniform, thickish batter.

4. Fill a container, or plastic bag possessing a nozzle with the macaroon batter.

5. Squeeze out a portion the size of an American silver dollar [about 1 inch, or 3 centimeters wide] onto a greased, or parchment lined cookie sheet.  Eyeball the amount.  They are small, rich cookies.

6. Bake for 7 to 10 minutes at 300 degrees F [180C].  Make sure the centers of the macaroons are done, and if necessary, bake a few minutes longer.  Watch and check.

7. Let the macaroons cool, then sandwich a pair with a filling of your choice: raspberry preserves, or Nutella, or butter cream, or whipped cream.

After you crack the basic recipe, you can make fancy flavors like the ones sold at Laduree by adding (1) pistachio paste [and green food coloring], (2) raspberry paste [red], (3) chocolate [use dark baking chocolate] or (4) salted caramel [a light brown].  The macaroons taste even better a day or so later.  Ooh, La La!

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