Sugar Cookie Stars - England----Kamya
.
Ann Stratton
Yields: About 75 four-inch cookies.
Oven Temp: 350
Ingredients
U.S.
Metric
Conversion chart
5 cup(s) all-purpose flour
2 teaspoon(s) ground nutmeg
1/2 teaspoon(s) salt
2 cup(s) (4 sticks) unsalted butter, at room temperature
1 1/4 cup(s) sugar
2 large eggs
3 large egg yolks
2 teaspoon(s) pure vanilla extract
2 tablespoon(s) finely grated orange zest
1 tablespoon(s) heavy cream
Directions
Make the Dough: Sift together the flour, nutmeg, and salt in a medium bowl
and set aside. Using a mixer set on medium speed, cream the butter in a large
bowl until light and fluffy.
Gradually adding the sugar, continue beating butter until sugar is incorporated.
Add 2 eggs, 2 yolks, the vanilla, and the zest and mix thoroughly. Reduce mixer
speed to medium low, add the flour mixture to the egg mixture, and mix until
combined.
Givide the dough in half, shape each piece into a 6-inch by 4-inch rectangle, and
wrap in plastic wrap. Chill for 4 to 24 hours.
Cut Out the Cookies: Preheat oven to 350 degrees F. Line 2 baking pans with
parchment paper and set aside.
On a lightly floured surface, roll dough out to 1/8-inch thickness. Using cookie
cutters, cut out shapes and transfer them 2 inches apart onto prepared baking
pans. If you wish to hang the cookies, prick them with the blunt end of a wooden
skewer to create holes.
Gather up the dough scraps, form into a disk, and rechill. Repeat until all the
dough is used. Chill cutouts until firm -- about 15 minutes.
Bake the Cookies: In a small bowl, mix the remaining egg yolk with the heavy
cream. Brush the cookies very lightly with the egg yolk wash.
Rotating pans halfway through, bake until cookies are golden brown -- about 15
minutes. If you have created a hole, prick the cookies again when you rotate the
pans to keep the hole open. Remove cookies from oven, transfer to a rack, and
let cool. Store in an airtight container at room temperature for up to 1 week.
Scottish Shortbread-Scotland---Aiden
Prep Time: 20 minutes
Cook Time: 25 minutes
Depending on method up to:: 45 minutes
Total Time: 1 hour, 30 minutes
Ingredients:

2 ¼ sticks/225g butter

Tiny pinch of salt

½ cup/110g fine/caster sugar , plus extra for sprinkling

2 cups/225g all-purpose/plain flour, plus extra for dusting

3 ½ oz/100g cornstarch /cornflour
Preparation:
Scottish Shortbread Recipe

Preheat the oven to 325°F/170°C/Gas Mark 3.

In a large bowl cream together the butter, salt and sugar. until light and fluffy and pale in colour. This can
take at least 10 minutes. Alternatively use a food mixer.

Mix together the flour and cornstarch and sieve into the bowl of butter and sugar. Mix quickly and
thoroughly to bring all the ingredients together but do not over mix.

Tip the mixture onto a lightly floured work surface and bring knead lightly and quickly to form a loose
dough. then either:

Roll out the dough between 2 sheets of parchment paper to ¼"/1 cm thick. Prick the surface all over with a
fork. Cut into desired shape or rounds using cookie cutters. Place the Scottish shortbreads on a lightly
greased baking sheet and bake for 25 mins or until pale brown and crisp. Sprinkle the warm Scottish
shortbreads with fine sugar and leave to cool on a wire cooling rack.

Grease a Swiss roll tin 23 x 33cm/9" x 13" with butter. Press the dough into the tin and press with your
fingers to level the surface, prick all over with a fork. Bake in the preheated oven for 45 minutes or until
golden brown. With the shortbread still in the tin, cut into squares or fingers, leave to cool for 15 minutes
then carefully remove to a wire cooling rack.

Store in an airtight tin or box.
Brazilian Coffee Cookies-Brazil--Christina
Original recipe makes 4 dozenChange Servings

1/3 cup shortening

1/2 cup packed brown sugar

1/2 cup white sugar

1 egg

1 1/2 teaspoons vanilla extract

1 tablespoon milk

2 cups all-purpose flour

1/2 teaspoon salt

1/4 teaspoon baking soda

1/4 teaspoon baking powder

2 tablespoons instant coffee powder
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Dir ect io ns
1. Preheat oven to 400 degrees F (205 degrees C). Line baking sheets with parchment
paper.
2. Beat the shortening, brown sugar, white sugar, egg, vanilla and milk until fluffy.
3. Stir the flour, salt, baking soda, baking powder and instant coffee. Add to sugar mixture
and mix thoroughly.
4. Shape dough in 1 inch balls. If it's too soft, chill it for a while. Place balls 2 inches apart
on prepared baking sheets. Flatten to 1/8 inch thickness with fork or glass dipped in
sugar.
5. Bake at 400 degrees F (205 degrees CV) for 8 to 10 minutes until lightly browned.
Madeleines Recipe-France Lucie
Madeleines
Madeleines are plump, little sponge cakes traditionally flavored with just vanilla. These have a small bit of
orange zest in them for added warmth and aroma.
Cook’s note: The trick to getting notoriously stubborn madeleines out of the pan without cracking them is to
very generously grease the pan. Butter works best for this recipe, and it gives the added benefit of helping the
madeleines achieve their trademark golden color.
Prep Time: 2 hours
Cook Time: 13 minutes
Total Time: 2 hours, 13 minutes
Ingredients:

1/2 cup butter, melted

2/3 cup granulated sugar

1 teaspoon vanilla extract

1/2 teaspoon orange zest (optional)

3 large eggs

1 cup all-purpose flour

1/2 teaspoon baking powder

2 tablespoons confectioners’ sugar
Preparation:
Cream the butter and granulated sugar on high until it is light and fluffy. Add the vanilla extract and orange zest
to the butter. Turn the mixer to low speed and add the eggs, one at a time, scraping down the sides of the bowl
with a spatula as needed.
Beat the mixture on medium-high for about 3 to 4 minutes, until the mixture has lightened in color and is very
fluffy. In a separate bowl, mix together the flour and baking powder. Very gently fold the flour and baking
powder into the egg mixture. Once the batter is smooth, cover it and transfer it to the refrigerator for 2 hours.
Preheat the oven to 375F. Generously grease 2 standard madeleine pans and spoon the cold batter into the
molds. Bake them for 10 to 13 minutes, until they are puffed and turn golden brown. Invert the pans onto wire
racks and give them a hard tap to remove the cookies from the molds. Serve them warm dusted with a bit of
confectioners’ sugar for the best flavor.
7 Photos

READY IN20 mins
Irish Ginger Snaps-Ireland-Ayden
Original recipe makes 2 - 3 dozenChange Servings

1 cup white sugar

1 egg

1/4 teaspoon salt

3/4 cup shortening

2 cups all-purpose flour

1/2 teaspoon baking soda

1 teaspoon ground cloves

1 teaspoon ground ginger

1 teaspoon ground cinnamon
1. Preheat oven to 350 degrees F (175 degrees C).
2. Cream sugar, egg, salt and shortening together. Add flour, baking soda and spices. Mix
well. Roll teaspoonfuls of dough into balls and roll the balls in sugar.
3. Bake at 350 degrees F (175 degrees C) for 5 to 6 minutes.
Chocolate and Almond Ring Cookies—India-Caitlan
by Tarla Dalal
Preparation Time: 20 min.
Baking Time: 25 min.
Makes 10 pieces.
For the cookies
150 gms plain flour (maida)
100 gms butter
50 gms sugar
50 gms powdered cashewnuts (kaju) oralmonds
1/4 tsp almond essence
For the sandwiching (chocolate butter icing)
55 gms soft butter
85 gms icing sugar
3/4 tbsp chocolate powder
1 tsp cocoa powder
a few drops of vanilla essence
1.
2.
3.
4.
5.
Sieve the flour.
Beat the butter and sugar very well until light and fluffy.
Add the almond essence and beat again.
Add the cashewnuts, flour and mix well.
Roll out the dough into 6 mm. thickness. Cut with a round biscuit cutter, make a hole in
the centre of each round with help of a 12 mm. nozzle.
6. Grease and dust a baking tin and arrange the biscuits in it.
7. Bake in a moderate oven at 180 degree C (350 degree F) for 25 minutes.
8. Cool the biscuits.
For the sandwiching
1. Beat the butter until soft and white.
2. Sieve the icing sugar with the chocolate powder and cocoa powder and mix with the
beaten butter very well.
3. Add the vanilla essence. Mix well.
How to proceed
1.
2.
3.
4.
Make pairs of biscuits and sandwich with chocolate butter icing.
Pipe chocolate glace icing on top.
Sprinkle with the almonds.
Serve.
Tips
Germany Jalaya
1 PhotoSpringerle I

4 eggs

2 tablespoons butter

2 teaspoons baking powder

1/4 teaspoon salt

2 cups white sugar

4 cups all-purpose flour

1/4 cup anise seed
Dir ect io ns
1.
2.
3.
4.
5.
6.
Beat eggs in large mixing bowl until very light.
Add sugar and butter. Cream together until light and fluffy.
Sift flour, baking powder, and salt. Add dry ingredients and combine.
Knead dough until smooth ... add more flour to get a smooth dough if necessary.
Cover dough and allow to chill in refrigerator for at least 2 hours.
Roll onto slightly floured board to 1/2 inch thickness. Then roll again with springerle roller
to make designs. Cut at border. Sprinkle anise seed on clean tea towel and place cookies
on this. Allow to stand overnight (don't cover) to dry.
7. Bake 12 to 15 minutes at 325 degrees F (170 degrees C).
8. Cool completely. Store in tight tin container ... the longer they are stored, the more anise
flavor they take up.
Canadian Maple Cookies--Christian
Total Time:
Prep Time:
Cook Time:
45 mins
5 mins
40 mins
Ingredients:
1 cup unsalted butter, softened
1 cup brown sugar, packed
1 egg
1 cup real maple syrup
1 teaspoon vanilla extract
4 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1/3 cup granulated sugar
Directions:
1Preheat oven to 350 degrees Fahrenheit.
2Grease several cookie sheets.
3In a large bowl, cream butter and brown sugar; add egg, maple syrup and vanilla, mixing until well
blended.
4Sift or whisk together flour, baking soda and salt; add this mixture to creamed mixture and stir until
well blended.
5Shape into 1 inch balls and roll in sugar.
6Place balls on cookie sheets about 2 inches apart and flatten slightly.
7Bake 8 to 10 minutes; remove and let cool on a wire rack.
5 Photos
Kringla Norway DeAnna
Original recipe makes 6 -7 dozenChange Servings

1 1/2 cups white sugar

1 egg

2 1/2 cups sour cream

4 cups all-purpose flour

2 teaspoons baking soda

1/4 teaspoon salt
Dir ect io ns
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease or line baking sheets with
parchment paper.
2. Combine the sugar, beaten egg and sour cream together. Mix in the flour, baking soda
and salt. Blend thoroughly.
3. Divide dough in half and form each half into a long roll. (Note: If your kitchen is warm,
keep the half of dough you're not working with in the refrigerator.)
4. Cut off a narrow slice of dough. Roll lightly with hands on lightly floured board into pencillike strip about 7 inches long. Form into a figure "8" , and pinch ends together. Place on
cookie sheet. Repeat with remaining dough.
5. Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes.
Duvshaniot
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1.
2.
3.
4.
5.
6.
Isreal Gladys
3 cups unbleached flour
3/4 cup brown sugar
1 1/4 teaspoon baking powder
1 1/4 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
2 eggs
1/2 cup honey
1/2 cup vegetable oil
Powdered sugar
Mix all ingredients, except for the powdered sugar, in a bowl.
Cover the bowl with plastic wrap, and refrigerate for at least one hour.
Preheat the oven to 350 degrees Fahrenheit.
Line a cookie sheet with parchment paper.
Sprinkle some powdered sugar on a plate.
Retrieve the cookie dough from the refrigerator. Pinch a walnut sized piece of
dough, and roll it between your palms to make a ball.
7. Roll the dough ball around in the powdered sugar, and place on the parchment
paper. Make sure to space your cookies, as they will expand during baking.
8. When all the cookies have been formed, bake them for about 11 minutes.
WALNUT SUGAR DROP COOKIES
Venezuela Tyshaun
1/2 c. butter
1 c. sugar
1 egg
1 tsp. vanilla
1 3/4 c. flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 c. milk
1/2 c. chopped black walnuts
Cream together butter and sugar until light and fluffy. Add egg, beat well. Blend in vanilla.
Sift together flour, baking powder and baking soda. Add dry ingredients alternately with milk,
beating well after each addition. Stir in walnuts. Drop by teaspoons about 2 inches apart on a
greased baking sheet. Flatten with back of spoon.
Bake at 375 degrees for 8-10 minutes or until done. Remove from baking sheets. Cool on racks.
Makes about 2 1/2 dozen.
Other nuts can be substituted for black walnuts. Be careful not to burn these.
Ghoraiba Saudi Arabia Jackson
Ingredients








1 cup of wheat flour(can use white)
1 cup of white flour
1/2 cup almond (fried and grounded)
1/2 teaspoon cardamom(or cinnamon)
1/2 cup sugar
1/2 cup oil
2 spoons margarine
2 spoons butter
Recipe
1.
2.
3.
4.
Melt the ghee and the butter with the oil over a medium heat
Mix the other ingredients together and divide the dough into small balls
Take each ball and press it slightly
Heat them in the oven until a brownish color
Crunchies - Traditional South African Oatmeal Cookie Bars
Stephen
Yields 54
Sweet, crunchy, toasted-oat-and-coconut squares of goodness. This recipe makes 54 x 1 1/2 inch squares (9 x
6). 4 Weight Watchers PointsPlus for one Crunchie.
Ingredients
4 cups (11 ½ oz) regular oats (not quick cooking)
3 cups (9 oz) unsweetened shredded coconut
1 cup (4 ½ oz) all-purpose flour
1 ½ cups (10 ½ oz) granulated sugar
½ teaspoon table salt
1 teaspoon ground cinnamon
1 cup butter (salted) or stick margarine (I use butter)
3 tablespoons (2 3/8 oz) golden syrup or honey
¼ cup low fat milk
2 teaspoons baking soda (bicarbonate of soda)
vegetable or canola oil spray
Instructions
Set the oven rack in the middle, and preheat oven to 325 degrees F. (160 C)
Spray 10 x 15” jelly roll pan with canola oil spray.
In a large bowl, mix dry ingredients (except for baking soda) very well.
Melt butter (or margarine) and syrup (or honey) in a small bowl in the microwave – about 1 minute.
Allow to cool for 5 minutes.
Stir baking soda into just under ¼ cup milk, making sure it dissolves completely.
Add the cooled butter mixture and the milk mixture to the dry ingredients and mix very well with a
spoon—or even better, just get in there with your hands! Make sure to incorporate dry ingredients at
the bottom of the bowl.
Distribute evenly on prepared baking sheet. Press down very well with the back of a flat spoon, or roll
with a rolling pin. (I distribute and flatten a bit with the spoon and then use the rolling pin to compact
and even out.) Push down any edges that come up with your fingers or the spoon.
Bake for 25 – 35 minutes until golden brown. Rotate pan after 16 - 18 minutes. Keep an eye on them;
if browning too quickly cover loosely with foil. And/or turn the oven down to 300 degrees F for the last
five to ten minutes of baking. I usually cover them with foil after 16 - 18 minutes.
Remove from oven and set on wire cooling rack for 10 - 12 minutes. Cut while still warm into 1 1/2
inch squares, with a sharp, serrated knife—preferably with a round tip.
Allow to cool completely before removing from pan. You might have to carefully run the knife through
the cuts again before removing them.
Argentina Daniel
Alfajores recipe from Big World, Small Kitchen
 250g butter, room temperature
 2/3 cup sugar
 2 large egg yolks, room temperature
 1 large egg, room temperature
 1 tsp vanilla
 2 cups plain flour
 1 cup corn flour
 1 tsp baking powder
 1 ¾ cups dulce de leche Caramel sauce
 Icing sugar for dusting
In the bowl of an electric mixer, combine the butter and sugar and beat until it is light
and creamy.
Scrape the edges down back into the bowl and then add the egg yolks, egg and vanilla
(and the brandy if you’re using it) and beat them into the butter and sugar until
everything is well mixed in.
Add the flour, 1/3 at a time and mix until it is all combined.
Divide the dough into two pieces and shape each one into a disk.
Wrap them individually in plastic wrap and refrigerate for at least 2 hours (I left mine
over night).
When you’re ready to make the biscuits, pre-heat the oven to 160C fan-forced and line
two baking trays with baking paper.
Flour the bench top and then roll one of the discs of dough out to about 1/2 a centimeter
thickness.
Use a 3cm round cookie cutter to cut circles in the dough and transfer them to the
baking tray leaving at least 1cm between each one. They don’t spread too much so you
don’t need to leave too much room.
Gather all the off cuts together and roll them out and repeat until you’ve used all the
dough then repeat it with the other disc.
Bake the biscuits until they start to turn golden around the edges. They should take
about 10 minutes but keep an eye on them.
Leave them to rest on the trays for 5-10 minutes before transferring them to a wire rack
to cool completely.
When they are completely cool, turn half the biscuits upside down.
Top each one that is upside down with 1/2 a teaspoon of dulce de leche.
Spread it out until it almost reaches the edge of the cookie and then sandwich a plain
cookie onto the filling.
Repeat with the rest of the cookies.
To finish, dust them with icing sugar.
Kept in an airtight container, they should stay fresh for 3 days.
Anzac Biscuits
Maysie Australia
Anzac biscuits are comfort food in Australia. Biscuits and cookies are the same thing, depending on where
you live.' Cookie' is an American term. For additional information about this history, scroll to bottom of
page.
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



1 cup all-purpose flour, sifted
1 cup rolled oats (regular oatmeal) uncooked
1 cup coconut
1 cup brown sugar
1/2 cup butter
2 tablespoons golden syrup (or honey) (see note)
1 teaspoon baking soda (bicarb of soda)
2 tablespoons boiling water
METHOD
Preheat oven to 180°C (350° F).
Combine flour, oats, coconut and sugar in a bowl.
Melt butter and Golden Syrup (or honey) in a saucepan over a low heat. Mix baking soda
with water and add to butter and Golden Syrup. Let cool slightly.
Pour liquids into dry ingredients and mix well.
Spoon dollops of mixture, about the size of a walnut shell,
onto a greased tin leaving as much space again between dollops to allow for spreading.
Bake in a preheated 180°C (350° F) oven, for 15-20 minutes. Cool on a wire rack and seal in airtight
containers.
Kleeb Lamduan: Thai Shortbread Cookies ขนมกลีบลำดวน Zuri Thailand
Serves: 15 cookies
Ingredients





150 grams cake flour
76 grams powdered sugar
One pinch of salt
1 teaspoon rose extract or vanilla extract
Enough melted lard or mild-flavored vegetable oil or melted butter to create a smooth
dough (approximately 6-7 fluid ounces)
Instructions
1. Preheat the oven to 350 degrees F.
2. Mix the dry ingredients together in a mixing bowl.
3. Slowly add your fat of choice into the flour mixture and stir with a spoon until the
mixture forms a ball with some dry flour on the sides of the bowl. At this point, use
your hands to gently mix the dough. You want a smooth dough that is not too wet
or sticky and not so dry that it cracks and crumbles when you tear off a piece and
try to make a ball out of it.
4. Once a smooth ball is achieved, cover the bowl with a tea towel and let rest 2-3
minutes.
5. Meanwhile prepare one large cookie sheet by lining it with a piece of parchment
paper or a Silpat mat. Form the dough into one-inch balls. For each one-inch ball,
make a ¼-inch ball — that’s your stamen.
6. Cut each one-inch ball into quarters. With your index finger and thumb, pinch and
shape each wedge to form clean, crisp edges. Arrange four wedges on the
prepared cookie sheet, conjoining and slightly overlapping the tips of the “petal.”
With the tip of your pinkie or the wide end of a chopstick, lightly press the
overlapped petal tips to “glue” them together and form a well into which the
“stamen” will go. Lightly press a ¼ inch-ball into the well. Repeat. You should have
about 15 flowers. Be sure to leave about one inch space between them on the
cookie sheet.
7. Bake for 20 minutes. The cookies are done even though they’re not golden
browned. (You get more brown color if you use melted butter, slightly darker color
if you use lard, and very pale color if you use vegetable oil.)
8. Let the cookies cool on the cookie sheet before transferring them onto a cooling
rack. Store in an airtight container.
Almond Crescent Cookies Recipe - Polish Rogaliki Poland Ella
Photo of Crescent Cookies
Yield: 3 dozen Almond Crescent Cookies
Ingredients:







1/2 pound (2 sticks) butter
1/2 cup sugar
1 egg yolk
1 teaspoon vanilla extract
1/4 cup ground blanched almonds
1 2/3 cups all-purpose flour
Confectioners' sugar
Preparation:
1. Heat oven to 350 degrees. In a large bowl or stand mixer, cream butter and sugar
until light and fluffy. Beat in egg yolk and vanilla, mixing well. Add almonds and
flour, thoroughly incorporating.
2. Using walnut-size pieces of dough, shape into a crescent and place on ungreased
baking sheets. Bake 20 minutes or until slightly brown on the edges.
3. While still hot, roll in confectioners' sugar. Re-roll in confectioners sugar when cool
and store tightly covered.
Alonzo England
7 Photos

Original recipe makes 2 dozenChange Servings








1/2 cup butter, softened
3/8 cup white sugar
1 teaspoon vanilla extract
1 egg yolk
1 cup self-rising flour
2 tablespoons cornstarch
1/4 teaspoon salt
1/4 cup rolled oats
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Directions
1. Preheat oven to 375 degrees F(190 degrees C). Grease cookie sheets.
2. Cream the butter and sugar until light and fluffy. Beat in the egg yolk and vanilla
extract. Sift together the flour, cornstarch, and salt; stir into the butter mixture.
Shape dough into 20 to 24 small balls, about 1/2 inch in diameter. Roll each ball in
the oats and place about 2 inches apart on cookie sheets.
3. Bake 15 to 20 minutes until golden brown. Let cool on wire rack. Store in an airtight
tin.
Sydney USA
Best Chocolate Chip Cookies
Sponsor

Original recipe makes 4 dozen Change Servings

1 cup butter, softened

1 cup white sugar

1 cup packed brown sugar

2 eggs

2 teaspoons vanilla extract

3 cups all-purpose flour

1 teaspoon baking soda

2 teaspoons hot water

1/2 teaspoon salt

2 cups semisweet chocolate chips

1 cup chopped walnuts
Directions
1.
2.
3.
Preheat oven to 350 degrees F (175 degrees C).
Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the
vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by
large spoonfuls onto ungreased pans.
Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.
Sebastian
Ghorayebah - Egyptian
Butter Cookies
YIELD: 22 cookies


PREP TIME: 25 min



|
|
COOK TIME: 8 min
This is a delicious, delicate Egyptian cookie that you will love. The
Egyptians have been making this cookie for thousands of years and it is still
very popular, especially for special occasions.
Ingredients
½-⅔
1
2-½
cup powdered sugar
cup butter
cups all purpose flour
A pinch of salt
Directions
1. Beat butter until it is almost white. 2. Add the sugar and beat another 2
minutes or so. 3. Add in the flour. Stir completely. The dough will form. Now
you can handle it with your hands. 4. Mash the dough with your hands until
it is well blended. 5. You can refrigerate it for 10 or 15 minutes to make it
more firm. 6. Divide into equal parts and make little balls. Press each ball
down with your thumb. You can also roll the dough between your fingers to
make a long about 4-inch piece. Join the ends. 7. Place on cookie sheet.
Decorate with crush pistachios or with one single pistachio in the middle. 8.
Bake on 350° about 15 minutes. The cookies should still be very pale. Don’t
let them take on color. Let cool about 20-30 minutes. These cookies will
melt in your mouth! 1 Beat butter till white. 2 Add Sugar and beat for 3 more
minutes. 3 Add A.P. flour, salt and beat for 2 minutes. 4 Garnish with ½
Almond or a pine (as per photo). 5 Roll it into small balls and slightly press it
down by your thumb (with the almond to stick on it). 6 The dough
consistency should be like the moist sand but when you squeeze it in your
hand-plum it should hold it self. 7 leave it to rest in the Fridge for 15min. 8
Bake in medium-low pre-heated oven (color should be like ivory) don't let it
blush!
See all 25 photos!
READY IN

35 mins
Italian Cookies I Italy Grace
Watch video tips and tricks


Italian Cookies I


Ingredients
Edit and Save
Original recipe makes 3 dozenChange Servings


1/2 cup butter, softened
1/2 cup white sugar




3 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
3 teaspoons baking powder
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Add to Shopping List

PREP
25 mins

COOK
10 mins

READY IN
35 mins
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
2. In a large bowl, cream together the butter and sugar until smooth. Mix in the egg and
vanilla. Combine the flour and baking powder; stir into the creamed mixture until
blended. Divide dough into walnut sized portions. Roll each piece into a rope and then
shape into a loop. Place cookies 2 inches apart on the prepared cookie sheets.
3. Bake for 8 to 10 minutes in the preheated oven, until firm and golden at the edges.
Kenya Biscuits Samaria.
Mix Dry Ingredients

1 cup oatmeal

¾ cup dessicated coconut

½ cup jaggery/unrefined cane sugar

1 teaspoon baking soda

½ teaspoon of cinnamon powder

½ cup raisins (optional)

1 tablespoon flaxmeal
Whisk Wet ingredients

2 teaspoons of vanilla extract

2 tablespoons of honey

Juice of one small lemon
1. Mix wet ingredients with dry ingredients and then add 1/3 cup of extra virgin coconut oil and knead into a dough.
2. Leave the dough to sit at least 30 minutes to 2 hours and then preheat oven to 200 degrees celcius.
3. Shape dough into small balls and line baking sheet with parchment paper or brown paper bag.
4. Bake 17 minutes. Remove from oven and rest on baking sheet for 10 minutes and then transfer to cooling rack. Rest 20 minutes and enjoy