It's Sunday! Time to xxxx EAT Some Cookies!! 🌞

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Peanut Butter Sprinkle Cookies

The taste of peanut butter is very strong in the
recipe. The sprinkles and white chocolate
chips add more texture to the cookie balls.

Serving size: 10
Cooking time: 5 minutes

Ingredients:

2 tbsp sprinkles
4 tbsp white chocolate chips
1 cup coconut flour
1/3 cup peanut butter1/4 cup milk
1/3 cup sugar
1/2 tsp vanilla extract
1 pinch cardamom powder
4 tsp butter

Instructions:

In a saucepan, add the butter.

Add the coconut flour and stir for 2 minutes.

Add the milk and sugar. Cook for 3 minutes.

Take off the heat. Add the cardamom, vanilla,
and mix well.

Mix in the peanut butter and fold gently.

Add sprinkles and white chocolate. Make
round balls. Serve.

From "Savory Cookie Cookbook"
https://www.goodreads.com/en/book/show/60051027-savory-cookie-cookbook

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Cinnamon Snicker Doodle Cookies

If you love these classic cookies but have
never made them from scratch before, this
recipe might just change your life! These
snickerdoodles are super easy to make and
come together in just minutes with common
ingredients.

Serving size: 16
Cooking time: 15 minutes

Ingredients

Cookies

½ tsp baking soda
2 cups almond flour
¾ cup granulated sweetener
½ cup salted butter, softened
Pinch of salt

Coating

1 tsp ground cinnamon
2 tbsp granulated sweetener

Instructions:

Preheat your oven (350°F). Line parchment
paper on a cookie sheet.

Add the cookie ingredients to a bowl. Mix
well until a smooth dough forms.

Prepare 16 balls from the dough.

Combine the sweetener and cinnamon on a
plate. Roll each ball to coat evenly.

Place the balls on the cookie sheet and gently
flatten them with your palm.

Bake for about 15-17 minutes until golden
brown.

Remove cookies from the oven and let cool
for 5–10 minutes.Serve fresh or store in an airtight container.

From "Savory Cookie Cookbook"
https://www.goodreads.com/en/book/show/60051027-savory-cookie-cookbook

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SWEDISH DREAM COOKIES

This recipe came to me from my assistant, Mary Dodd,
who got it from her aunt Marie Malchodi, who has been
making these cookies for Christmas for more than twenty
years. Neither Mary nor Marie is Swedish, but the first
time I baked these, my son’s Swedish friend, Bella, was
visiting. I told her nothing about the cookies but just
served them at brunch, and her first words after her first
cookie were, “This tastes like home!”

My guess was that it was the cardamom, a beloved
spice in Sweden. But Bella thought the butteriness was
pretty swell, ditto the tender, crumbly texture. “Yes, it
tastes like home, but at home we put jam in the center.”
In Sweden, the cookie is known as drommar, Swedish
for “dream,” and as I know it, and as Marie makes it, each
cookie has a whole almond pressed into it. But if you
wiggle your finger into the cookie’s belly and fill the
thumbprint with jam, you’ll make what I now think of as
Bella Buttons, and they’re pretty dreamy too.

A word on the brown butter: Part of the wonder of this
cookie is the butter, which is melted and kept over low
heat until it browns. It’s then chilled until it firms, a matter
of a couple of hours. If you leave it longer—and you can—
be careful: The first time I made these, I refrigerated the
butter overnight and then snapped a table knife in two
trying to cut the butter into chunks so that I could get it
out of its container. I should have waited for it to soften.
Or I should have dunked the bottom of the Pryex
measuring cup into hot water so that I could unmold the
butter and cut it on a board.

A word on mixing: You can make these cookies with a
mixer (stand or hand) or by hand, but I think you get the
best texture when you use a food processor. Whether you
use a mixer or manpower, the order in which the
ingredients are added remains the same.

Makes about 36 cookies

2 sticks (8 ounces; 226 grams) unsalted butter, cut into chunks
2 cups (272 grams) all-purpose flour
1 teaspoon ground cardamom
1 teaspoon baking powder
½ cup (100 grams) sugar
½ teaspoon fine sea salt
2 teaspoons pure vanilla extract
36 to 40 whole almonds, blanched or unblanched, or about
⅓ cup (108 grams) thick jam or marmalade

Place the chunks of butter in a medium saucepan over low heat
and prepare to be patient: You want to melt the butter and then
let it simmer away until it turns a deep golden color and there are
specks of brown on the bottom of the pan, a process that,depending
on your pan and your heat source, could take up to 20 minutes.

When the butter is a lovely deep gold, pour it and the specks into
a heatproof bowl or a heatproof measuring cup. Let it cool at room
temperature for about 30 minutes, then cover and chill until it firms,
about 2 hours, or for up to overnight (see page 227).

GETTING READY TO BAKE:

Position the racks to divide the oven into
thirds and preheat it to 350 degrees F.

Line two baking sheets with parchment paper or silicone baking mats.

Whisk the flour, cardamom and baking powder together.

Put the sugar and salt in a food processor. Unmold the butter,
cut it into chunks and drop it into the bowl. Pour in the vanilla,
pulse and then process until the mixture is well blended and
smooth.

Add the dry ingredients, pulse and then process until the
dough forms moist curds. Scrape the bottom of the bowl a
couple of times just to be certain the dough hasn’t packed down
and formed a dense layer. Remove the bowl from the food
processor, and remove the blade from the bowl.

Using a small cookie scoop, scoop out level portions of dough
or use a teaspoon to get rounded spoonfuls. Form each scoop of
dough into a ball and place on the baking sheets, leaving a
generous inch between the cookies. If you’re making nut cookies,
stabilize each ball by holding it with one hand and press an
almond into the center with the other. The dough will crack, but
that’s okay.

For thumbprints, stabilize the balls and make an indentation in
their centers using your thumb, the knuckle of your index
finger or the end of a wooden spoon. Put enough jam in each
indent to mound slightly over the top (about ½ teaspoon).

Bake for 16 to 19 minutes, rotating the sheets top to bottom
and front to back after 9 minutes, or until the cookies are golden
brown and just firm to the squeeze. These are exceedingly fragile,
so transfer the baking sheets to racks and let the cookies rest for
at least 10 minutes before lifting them onto the racks to cool.

If you have more dough, shape and bake it, always using cool sheets.

STORING

These cookies are wonderful the day they are made and maybe
even a tiny bit more wonderful the next day, when the cardamom
has had time to truly settle in. Kept in a closed container, they’ll be
good for at least 4 days at room temperature (the almond cookies
keep better than the jam cookies); wrapped airtight, they’ll hold in
the freezer for up to 2 months.

From "Dorie's Cookies"
https://www.goodreads.com/en/book/show/28560925-dorie-s-cookies


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CHOCOLATE SAUCISSON

A cross between candy and the best chocolate cookie
dough you can imagine, these unbaked cookies are
popular in Italy and France, where, because of their
shape, they’re called salame or saucisson. But they’re
sometimes called mosaic, because of the beautiful
pattern the add-ins make. And they’re also made in Russia
and Romania and Portugal and probably just about every
other European country.

I didn’t have to travel far to get the base for this recipe:
It was given to me by my friend Matt Wick, a Connecticut
chef. It’s a cocoa log studded with crushed cookies—
usually vanilla wafers, but I couldn’t resist the allure of Biscoff
cookies—chilled until it’s firm enough to slice and rolled in
confectioners’ sugar to suggest the bloom that gives saucisson
and some salami their distinctive look.

Working, as I always do, under the assumption that good can
always be better, I added pistachios and bits of dried apricot.
Not only did they make the log even better looking, they made it
crunchier, chewier and more interesting.

Because the cookies depend almost entirely on cocoa
for their flavor, I urge you to choose a cocoa with a taste
that’s as deep as its color (Valrhona and Guittard make
great cocoa). As for the fruit and nuts, the choice is yours.
That said, it’s nice to toast the nuts and plump the fruit. If
you’d like to add another flavor to the mix, you can soak
the fruit in tea, juice or something boozy.

This makes a big, fat log that weighs in at 1½ pounds
and keeps for a long time, ready to be sliced whenever
you want something wonderful as a nibble-along with
coffee, ice cream, pudding or fruit desserts. Of course, it’s
also perfect go-it-alone snack fare. If you want smaller
cookies, you can make 2 logs from the recipe or cut the
recipe in half.

A word on the eggs: Because the eggs are not cooked, use
super-fresh organic and/or local eggs.

Makes about 20 cookies

12 plump, moist dried Turkish apricots, cut into small pieces
6 ounces (170 grams) Biscoff cookies, Petit Beurre or vanilla wafers
2 large organic eggs (see headnote), at room temperature
1 stick (8 tablespoons; 4 ounces; 113 grams) unsalted
butter, melted and cooled
½ cup (100 grams) sugar
½ teaspoon fine sea salt
1 cup (85 grams) unsweetened cocoa powder
½ cup (70 grams) shelled pistachios (rub off any loose
skins), lightly toasted and coarsely chopped
About 1 cup (120 grams) confectioners’ sugar, for rolling

Put the apricots in a heatproof bowl and add enough very hot
tap water to cover them and set aside to soak. When you’re
ready for the apricots, drain and pat dry between paper towels.

The Biscoff cookies need to be broken into small pieces (not
crumbs). You can do this with your fingers or do what I do: Cut
them into rough, uneven cubes using a serrated knife.

Working in a large bowl, whisk the eggs, butter, sugar and salt
together until you have a mixture with a beautiful sheen. Switch
to a sturdy flexible spatula and stir in the cocoa; it’s easiest to do
this in 3 or 4 additions. The dough will be thick—almost like a
paste—but just keep mixing and making sure to get to the bottom
of the bowl. One by one, stir in the apricots, cookie pieces and
pistachios.

Lay a large piece of parchment on the counter and butter it.
Reach into the bowl and gather the dough together in a ball,
place it in the center of the parchment and work it into a chubby
log between 10 and 12 inches long. Because this isn’t baked,
there’s no need to be precise, but I wouldn’t suggest that you
make the log shorter than 10 inches. Short and squat, the salami
becomes bologna and it’s hard to cut and have the cookies stay
intact. Check that the log is solid (feel along it to see if there are
hollow spots and, if so, re-roll; see page 12 for tips on rolling
logs), then wrap it tightly in the parchment. Freeze the log for at
least 3 hours or refrigerate it for at least 6 hours.

When you’re ready to serve, put the confectioners’ sugar on a
piece of parchment or wax paper, unwrap the log and roll it in the
sugar until it’s coated. Using a long slicing knife, cut the log into
cookies that are about ½ inch thick (you can cut them thicker, but
not thinner). Serve immediately. These are soft and a little messy
by nature and will hold their pick-upability for about 10 minutes
at room temperature, so refrigerate the uncut portion of the log
or refrigerate any cookies you aren’t serving.

STORING

Wrapped well, the log will keep in the refrigerator for up to 1 week
and in the freezer for up to 2 months. It should be cut and served
while cold, so don’t defrost.


From "Dorie's Cookies"
https://www.goodreads.com/en/book/show/28560925-dorie-s-cookies

Because Everyone Deserves a Little Something Sweet!!