Coconut Macaroons
These classic cookies are found on every cookie tray that ever graced an Italian dessert table. Especially at celebrations such as every holiday, baby showers, birthdays, weddings, anniversaries, and the like. And as with all Italian recipes there is always one secret attached to that special recipe.
Preheat oven at 350 degrees
3 large egg whites
1 tsp vanilla extract
3/4 cup confectioners' sugar
1 1/4 cups sweetened flaked coconut
1/2 cup unbleached all purpose flour
In an electric mixer, with the whisk attachment, beat the egg whites and vanilla until stiff peaks are formed. The secret is using a very clean and dry bowl to whip the egg whites and to whip them until the peaks are really stiff.
On low speed gradually add confectioners' sugar, mixing well
Using a very clean & dry rubber spatula, fold in the coconut and the flour until well blended.
Using a teaspoon drop on a parchment lined cookie sheet, spacing the cookies at least 2 inches apart.
Bake for 10 to 12 minutes, or until lightly browned.
Cool the cookies on the parchment paper.
When fully cooled, using a metal spatula, remove the cookies and store in an air tight container.
Yield: approx: 30 cookies.
Friday, February 29, 2008
Wednesday, February 27, 2008
Cousin Victoria's Sicilian Sesame Cookies
Biscotti Di Regina
Sesame Cookies
This recipe comes from my cousin Victoria who married a fellow who was a Sicilian. His mother taught Victoria her way of making this cookie. But Victoria was never pleased with the results, so when they moved to America Victoria changed the recipe to what she thought would be a better cookie. Her husband never complained so I guess the change was for the better. We think this recipe is perfect too. Hope you enjoy the cookies as much as we do.
1/2 cup sugar
1 stick unsalted butter, softened
1 large egg
1/3 cup milk
1 tsp vanilla extract
2 1/4 cups unbleached all purpose flour
1 tbsp baking powder
1 cup milk in a small bowl, set aside
1 cup sesame seeds in a shallow bowl, set aside
Preheat the oven to 375 degrees
Yield: approx. 30 to 40 cookies
With an electric mixer, using the paddle attachment, cream the butter and sugar until light and fluffy.
Add the large egg, milk, and the vanilla extract. Mix until well blended.
Turn mixer to low speed and add the flour a little at a time, also add the baking powder. Mix until blended but Do Not over mix.
Lightly flour a bread board, and turn out the dough onto the board and knead until completely blended. The dough will be soft.
With your hands, roll the dough into 1 inch balls. Roll the balls into the bowl with the milk and then the bowl with the sesame seeds. The milk will help the sesame seeds to stick to the dough.
Place the cookies on a parchment lined cookie sheet at least 2 inches apart. using your fingers, gently press the tops of the cookies to flatten a bit.
Bake the cookies for 12 to 15 mins, or until slightly browned.
Remove the cookies from the cookie sheet with a metal spatula and place on a wire cooling rack. Let cool completely. Store in an air tight container.
Sesame Cookies
This recipe comes from my cousin Victoria who married a fellow who was a Sicilian. His mother taught Victoria her way of making this cookie. But Victoria was never pleased with the results, so when they moved to America Victoria changed the recipe to what she thought would be a better cookie. Her husband never complained so I guess the change was for the better. We think this recipe is perfect too. Hope you enjoy the cookies as much as we do.
1/2 cup sugar
1 stick unsalted butter, softened
1 large egg
1/3 cup milk
1 tsp vanilla extract
2 1/4 cups unbleached all purpose flour
1 tbsp baking powder
1 cup milk in a small bowl, set aside
1 cup sesame seeds in a shallow bowl, set aside
Preheat the oven to 375 degrees
Yield: approx. 30 to 40 cookies
With an electric mixer, using the paddle attachment, cream the butter and sugar until light and fluffy.
Add the large egg, milk, and the vanilla extract. Mix until well blended.
Turn mixer to low speed and add the flour a little at a time, also add the baking powder. Mix until blended but Do Not over mix.
Lightly flour a bread board, and turn out the dough onto the board and knead until completely blended. The dough will be soft.
With your hands, roll the dough into 1 inch balls. Roll the balls into the bowl with the milk and then the bowl with the sesame seeds. The milk will help the sesame seeds to stick to the dough.
Place the cookies on a parchment lined cookie sheet at least 2 inches apart. using your fingers, gently press the tops of the cookies to flatten a bit.
Bake the cookies for 12 to 15 mins, or until slightly browned.
Remove the cookies from the cookie sheet with a metal spatula and place on a wire cooling rack. Let cool completely. Store in an air tight container.
Sunday, February 24, 2008
This Cookie makes Breakfast Better then ever!!
Cinnamon "S" Cookies
We all know that there is a big company that makes the "S" cookie that you will find on your grocers shelves. But once you have eaten one of these you will never buy a another package of "S" cookies again. These are packed with flavor and are so perfect with that first (or fourth) cup of latte in the morning ( or afternoon or evening).
1/4 pound of unsalted butter, softened
1/2 cup light brown sugar
1 large egg
1/2 tsp pure vanilla extract (optional)
1 1/2 cups unbleached all purpose flour
1/2 tsp baking powder
In a shallow bowl combine and set aside:
2 tsp cinnamon
2 Tbsp light brown sugar
Preheat oven to 375 degrees
Yield: about 26 cookies
In an electric mixer, using the paddle attachment, cream the butter and 1/2 cup brown sugar until light and creamy.
Add the egg and vanilla (if using) and mix until blended.
On low speed, gradually add the flour and baking powder. Mix until just blended to form a soft dough.
On a lightly floured bread board, pinch pieces from the ball of dough, and roll the dough into ropes that are pencil thin and about 4 1/2 to 5 inches long.
Roll the dough strips into the cinnamon/sugar mix that you made earlier.
Form the strips into the "S" shape and place on a parchment lined cookie sheet. Be sure to space them at least 2 inches apart.
Bake for 12 to 15 mins, or until the edges start to brown.
Remove from the oven and using a metal spatula, remove the cookies and place on a wire cooling rack.
Cool completely. Store in an air tight container.
This cookie is one of my all time favorites and I can never pass them by without eating one or two, even without the coffee. Of course the big pleasure treat is sitting down with that favorite cup of latte and just indulge to your hearts content. I know I do!
Enjoy, Bella!!
We all know that there is a big company that makes the "S" cookie that you will find on your grocers shelves. But once you have eaten one of these you will never buy a another package of "S" cookies again. These are packed with flavor and are so perfect with that first (or fourth) cup of latte in the morning ( or afternoon or evening).
1/4 pound of unsalted butter, softened
1/2 cup light brown sugar
1 large egg
1/2 tsp pure vanilla extract (optional)
1 1/2 cups unbleached all purpose flour
1/2 tsp baking powder
In a shallow bowl combine and set aside:
2 tsp cinnamon
2 Tbsp light brown sugar
Preheat oven to 375 degrees
Yield: about 26 cookies
In an electric mixer, using the paddle attachment, cream the butter and 1/2 cup brown sugar until light and creamy.
Add the egg and vanilla (if using) and mix until blended.
On low speed, gradually add the flour and baking powder. Mix until just blended to form a soft dough.
On a lightly floured bread board, pinch pieces from the ball of dough, and roll the dough into ropes that are pencil thin and about 4 1/2 to 5 inches long.
Roll the dough strips into the cinnamon/sugar mix that you made earlier.
Form the strips into the "S" shape and place on a parchment lined cookie sheet. Be sure to space them at least 2 inches apart.
Bake for 12 to 15 mins, or until the edges start to brown.
Remove from the oven and using a metal spatula, remove the cookies and place on a wire cooling rack.
Cool completely. Store in an air tight container.
This cookie is one of my all time favorites and I can never pass them by without eating one or two, even without the coffee. Of course the big pleasure treat is sitting down with that favorite cup of latte and just indulge to your hearts content. I know I do!
Enjoy, Bella!!
Subscribe to:
Posts (Atom)
