March 31: Whoopie Pies

Find the recipe for Whoopie Pies at Joy of Baking. Look at me getting lazy on this Recipes Page! For shame.

March 30: Hello Dollys/Magic Bars

Find the recipe for Hello Dollys/Magic Bars at Joy of Baking. I used almonds instead of walnuts, and unsweetened coconut.

March 29: Chocolate Crinkles

Find the recipe for Chocolate Crinkles at Joy of Baking.

March 28: Linzer Cookies

Find the recipe for Linzer Cookies at Joy of Baking.

March 27: Speculaas

Find the recipe for Speculaas at Joy of Baking.

March 26: Alfajores

Ingredients
1-1/3 cups butter, softened
1-3/4 cups confectioner's sugar
rind of one lemon
1 tsp vanilla extract
1 tsp almond extract
3 eggs
1 cup finely ground toasted almonds
1-3/4 cups flour

Method

With a mixer, cream together the butter, sugar and extracts. Add eggs one at a time, beating until each are incorporated. Add flour and ground almonds slowly. Knead dough lightly into a ball. Wrap in plastic wrap and place in the refrigerator for at least 1/2 hour.
Preheat oven to 325 degrees.
Remove dough from refrigerator and roll out to 1/4" thick on a lightly floured surface. Cut out in 2-inch rounds and place on baking sheets lined with parchment or greased and floured. Bake 15 to 20 minutes or until golden brown. Remove to wire racks to cool.
When cooled, make sandwich cookies using dulce de leche between the layers. Roll sides in shredded coconut if desired. Optional: Coat the cookies entirely in chocolate.

March 25: Rugelach

Ingredients
2 cups all-purpose flour
1/4 teaspoon salt
1 cup unsalted butter
1 (8 ounce) package cream cheese
1/3 cup sour cream
1/2 cup white sugar
Apricot jelly for spreading
Finely chopped toasted almonds
1 egg for egg wash

Method

Cut cold butter or margarine and cream cheese into bits. In food processor pulse flour, salt, butter or margarine, cream cheese and sour cream until crumbly.
Shape crumbly mixture into four equal disks...wrap each disk and chill 2 hours or up to 2 days.
Roll each disk into a 9 inch round keeping other disks chilled until ready to roll them.
Use a pastry brush or offset spatula to spread each disk with a thin layer of apricot jam.
With chefs knife or pizza cutter, cut each round into 12 wedges. Roll wedges from wide to narrow, you will end up with point on outside of cookie.
Brush lightly with eggwash, and sprinkle with finely chopped almonds.
Place on ungreased baking sheets and chill rugelach 20 minutes before baking.
Preheat oven to 350 degrees F (180 degrees C).
After rugelach are chilled, bake them in the center rack of your oven 22 minutes until lightly golden. Cool on wire racks. Store in airtight containers...they freeze very well.

Variations: After spreading apricot jam, sprinkle with cinnamon and brown sugar. Can also add chopped walnuts and/or raisins. Press this mixture lightly into the dough before rolling.

March 24: Parmesan Rosemary Biscuits

Ingredients
100g butter
200g plain flour
2 tbsp grated parmesan
1 tsp dried rosemary, ground with mortar and pestle
1 tsp dried thyme, ground with mortar and pestle
1 tsp sea salt
½ tsp freshly ground black pepper
½ tsp cayenne powder
1 egg, separated
1 tbsp cold water

Method

Heat oven to 350F/180C. Cut the butter into cubes, and combine in the food processor with the flour, cheese, and half the rosemary, thyme, sea salt, pepper and cayenne powder. Process well, then add the egg yolk and water, and process again until the dough comes together in a ball. (Add extra water by the teaspoon if necessary.)
Roll out the dough to 1cm thick and cut out 5cm rounds, or press into a shortbread mold. Bake for 12 to 15 minutes until lightly golden.
Cool on a wire rack, and store in an airtight container.

March 23: Rumballs

From Joy of Baking

Ingredients
1 1/2 cups (140 grams) toasted pecans, finely chopped (hazelnuts, walnuts, or almonds can be used)
1 1/4 cups (120 grams) finely crushed vanilla wafer cookies or shortbread cookies
1/2 cup (55 grams) confectioners sugar (powdered or icing)
2 tablespoons
(12 grams) cocoa powder (can used Dutch processed or regular unsweetened cocoa powder)
2 tablespoons light corn syrup
1/4 cup (60 ml) rum
Garnish:
1/2 cup (55 grams) confectioners sugar (powdered or icing), sifted

Method

To toast nuts: Preheat oven to 350 degrees F (177 degrees C) and have rack in center of oven. Place the pecans on a baking sheet and toast for about 8 minutes, or until lightly browned and fragrant. Let cool completely and then either chop up finely with a knife or place in your food processor and pulse until finely chopped. Transfer to a large bowl.
Process the vanilla wafer cookies or shortbread cookies in the food processor until finely ground. Add the crumbs to the finely chopped pecans. To this mixture add the confectioners sugar and cocoa powder and stir until combined. Add the corn syrup and rum and mix well. Chill if necessary and then shape into 1 inch (2.5 cm) balls. Place the sifted confectioners sugar into a small bowl and roll the rum balls in the sugar.
Store in an airtight container in the refrigerator. These are best if made several days in advance of serving to allow the flavors to mingle. Serve at room temperature. Makes about 4 dozen (48 rum balls).

March 22: Chewy Ginger Molasses Cookies

Ingredients
2 1/4 cups All-Purpose Flour
2 tsp Ground Ginger
1 tsp Baking Soda
3/4 tsp Ground Cinnamon
1/2 tsp Ground Cloves
1/4 tsp Salt
3/4 cup Butter
1 cup White Sugar
1 Egg
1 tbsp Water
1/4 cup Molasses

Method

Thoroughly mix together the flour, ground ginger, baking soda, ground cinnamon, ground cloves, and salt and set the mixture aside.
In a large bowl, mix the butter and sugar together. Keep stirring and mixing until the mixture has a light, fluffy feel. Add the egg and beat it in. Then mix in the water and molasses.
Gradually add the dry mixture from step 1. Take your time and make sure that the mix is as even as possible. After this step, you may need to put the dough into the refridgerator for a while in order to prepare for step 4.
Place a few tablespoons of sugar in a plate or shallow bowl. Shape the dough into balls about 1" in diameter (slightly smaller than the size of a golf ball). Roll the balls of dough in the sugar to coat them. Place cookies at least 2 inches apart on an ungreased cookie sheet. You do not need to flatten the balls, they will do so on their own during baking.
Bake for 8 to 10 minutes at 350 degrees until the top surface cracks slightly. Allow cookies to cool for at least 5 minutes on the cookie sheet before moving them to a wire rack to continue cooling.
Enjoy these delicious cookies, and store in an airtight container.

March 21: Pumpkin Currant Cookies

Ingredients
1/2 cup unsalted butter
1 cup brown sugar
2 eggs
1 1/4 cups pumpkin puree
2 cups cake flour <---cake flour creates more of a "muffin top" type cookie; next time I'd try making this recipe with all-purpose flour to make it more crispy.
1 tbsp baking powder
1 tsp cinnamon
1/4 tsp ground nutmeg
1/4 tsp salt
2/3 cup currants

Method

Preheat oven to 350F (180C). Grease a cookie sheet.
In a large bowl, cream together butter and brown sugar. Add eggs and pumpkin; mix well. Blend in remaining ingredients.
Drop spoonfuls of batter onto cookie sheet and bake 10 minutes. Let cool on wire racks.

March 20: Snickerdoodles

Ingredients
• 1/2 cup butter, softened
• 1 cup sugar
• 1/4 teaspoon baking soda
• 1/4 teaspoon cream of tartar
• 1 large egg
• 1/2 teaspoon vanilla
• 1 1/2 cups all purpose flour
• 4 Tablespoons granulated sugar
• 1 1/2 teaspoons cinnamon

Method

Preheat oven to 375 degrees.
In a mixing bowl, beat the butter on medium speed for 30 seconds.
Add the 1 cup sugar, baking soda, and cream of tartar. Beat until combined, scraping sides of bowl occasionally.
Beat in the egg and vanilla until well blended.
Beat in as much flour as you can with the mixer, and stir in remaining flour.
Cover with plastic wrap and chill for 1 hour.
Combine the 4 tablespoons sugar and 1 1/2 teaspoons cinnamon. Shape the dough into 1 inch balls and roll in cinnamon sugar mixture to coat.
Place balls of dough 2 inches apart on an ungreased cookie sheet.
Bake for 10 to 11 minutes or until edges are beautifully golden. For a chewier cookie, bake for 7-8 minutes. Transfer cookies to a wire rack to cool.

March 19: Spritz Cookies

From Joy of Baking

Ingredients
1 cup (227 grams) unsalted butter, room temperature
1/2 cup (100 grams) granulated white sugar
1 large egg
1 1/2 teaspoons pure vanilla extract
2 1/4 cups (295 grams) all purpose flour
1/4 teaspoon salt

1 vanilla bean

Garnish:candied cherries, nuts, colored sprinkles or colored sugars

Method

Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. You will need two ungreased baking sheets.
In the bowl of your electric mixer, or with a hand mixer, cream the butter and sugar until fluffy (2-3 minutes). Split the vanilla bean and scrape the seeds. Add the seeds, egg and vanilla extract and beat until incorporated. On low speed, gradually add the flour and salt and mix until incorporated.
Press Cookies: Scrape some of the dough into your cookie press that has been fitted with a decorative plate (follow manufacturer's instructions). Hold the cookie press perpendicular to the ungreased baking sheet, with the tip almost touching the sheet, and squeeze the trigger. (If you find the dough is too soft, because the shape of the cookies is not clearly defined, then chill the dough.) Continue to press out the cookies, spacing about 1 inch apart. If desired, decorate the cookies with pieces of candied cherries, nuts, colored sprinkles or colored sugars.
To Pipe Cookies: Have ready a pastry bag fitted with a 1/2 inch diameter open star tip. Fill the pastry bag about half full, twist the end of the bag to close, and pipe 1 1/2 inch (3.5 cm) rosettes or stars by holding the pastry bag perpendicular to the ungreased baking sheet, with the tip almost touching the sheet. Squeeze the pastry bag firmly and evenly without moving it until the shape is the desired size. Stop squeezing and push the pastry bag down a little and then lift the pastry bag straight up. Continue to pipe cookies, spacing about 1 inch apart. If desired, decorate the cookies with pieces of candied cherries, nuts, colored sprinkles or colored sugars.
Bake cookies for about 6-9 minutes or just until the edges of the cookies are barely tinged with brown. Remove from oven and gently transfer the cookies to a wire rack to cool completely. These cookies will keep at room temperature for about one week or they can be frozen for several months.

Makes about 4 dozen cookies.

March 18: Brownies

Ingredients

5 ounces (140 grams) semisweet or bittersweet chocolate, chopped
1/2 cup (1 stick) (113 grams) unsalted butter, cut into pieces
2 tablespoons (15 grams) cocoa powder
1 cup (200 grams) granulated white sugar
1 teaspoon pure vanilla extract
3 large eggs
3/4 cup (95 grams) all-purpose flour
1/4 teaspoon salt
3/4 cup (125 grams) semi-sweet chocolate chips (optional) <--I didn't use these because I personally believe the brownies are chocolatey enough already. You, however, might like them, or you can swap them out for walnuts (which I also don't like).

Method

Preheat oven to 350 degrees F (177 degrees C) and place the rack in the center of the oven. Butter (or spray with a nonstick cooking spray an 8 inch (20 cm) square pan.
Melt the chocolate and butter in a large stainless steel bowl placed over a saucepan of simmering water. Remove from heat and stir in the cocoa powder and sugar. Next, whisk in the vanilla extract and eggs, one at a time, beating well after each addition. Finally, stir in the flour, salt and chocolate chips (if using).
Pour into the prepared pan and bake for about 30 minutes, or until a toothpick inserted in the center comes out with a little batter and a few moist clumps clinging to it. Do not over bake. Remove from oven and let cool on a wire rack. Serve at room temperature or chilled. These freeze very well. Makes 16 brownies.

March 17: Pfeffernüsse

Ingredients
2 eggs
1 cup (250 mL) packed brown sugar
1/4 cup (50 mL) granulated sugar
1/4 cup (50 mL) candied candied fruit, finely chopped
1-1/2 tsp (7 mL) grated orange rind
2 cups (500 mL) all-purpose flour
1/3 cup (75 mL) finely chopped almonds
1 tsp (5 mL) baking powder
1/2 tsp (2 mL) cinnamon
1/4 tsp (1 mL) ground cardamom
1/4 tsp (1 mL) nutmeg
1/4 tsp (1 mL) white pepper
1/4 tsp (1 mL) ground allspice
1 pinch ground cloves
1 pinch allspice
1 pinch salt
1/3 cup (75 mL) icing sugar

Method
In large bowl, beat together eggs, brown sugar and granulated sugar on medium speed until slightly thickened and light in colour, about 6 minutes. Fold in candied ginger and lemon rind.

In separate bowl, whisk together flour, almonds, baking powder, cinnamon, cardamom, nutmeg, pepper, ginger, cloves, allspice and salt ; stir into egg mixture with wooden spoon. Turn out onto lightly floured surface; knead until combined. (Make-ahead: Wrap in plastic wrap; refrigerate for up to 24 hours.)

Pinch off walnut-sized pieces and roll into balls. Place 1/2 inch (1 cm) apart, on 2 parchment paper–lined baking sheets. Bake in centre of 325°F (160°C) oven for 15 minutes or until light brown. Let cool on pans for 15 minutes.

Dust with icing sugar. Let cool on rack. (Make-ahead: Store in airtight container for up to 1 month.)

March 16: Oatmeal Raisin cookies

Ingredients
3/4 cup butter, softened
1 cup packed brown sugar
1/2 cup granulated sugar
1 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. ground cinnamon (optional) <-- They say "optional", I say essential.
1/4 tsp. ground cloves (optional)<-- They say "optional", I say essential.
2 eggs
1 tsp. vanilla
1-3/4 cups all-purpose flour
2 cups rolled oats
1 cup raisins (You ever have some of those raisins that feel, y'know, "not so fresh"? Just soak them in warm water for 30 minutes--and make sure they are dried thoroughly--before adding to your recipe.)

Method
1. Preheat oven to 375 degrees F. In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, granulated sugar, baking powder, baking soda, and, if desired, cinnamon and cloves. Beat until combined, scraping side of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Stir in rolled oats. After stirring in oats, stir in 1 cup raisins or snipped dried tart cherries and, if desired, 1/2 cup chopped nuts.

2. Drop dough by rounded teaspoons 2 inches apart onto ungreased cookie sheets. Bake for 8 to 10 minutes or until edges are golden. Let stand on cookie sheets for 1 minute. Transfer to wire racks and let cool. Makes about 48 cookies.

March 14: Thumbprint cookies

Ingredients
1/2 cup butter
1/2 cup shortening (if you use 100% butter these cookies will spread more)
1 1/2 cups sugar
6 egg yolks (this recipe is a great way to use up leftover egg yolks!)
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon vanilla extract
1/2 teaspoon lemon extract (it's important to use lemon extract instead of lemon juice, as the flavour will be too subtle)
1/2 teaspoon orange extract
unsweetened dessicated coconut, for rolling
seedless jam (I used Mango Coconut jam that I brought back from Hawaii)

Method

Cream butter and sugar until fluffy.
Separately, beat egg yolks and add extracts.
Add beaten egg yolk mixture to creamed butter and sugar.
Blend well.
In a separate bowl, whisk together dry ingredients (flour, baking soda and cream of tartar).
Add dry ingredients to creamed butter, sugar and egg mixture, mixing until well blended.
Form into balls about the size of a walnut. (I suggest scaling the dough in 1oz balls using your digital kitchen scale)
Roll balls in coconut, place on greased cookie sheet or parchment lined cookie sheet. Press your thumb into the cookie, making an indentation.
Fill the indentation with jam, about 1/2 teaspoon each.
Bake at 350 degrees F for 8 to 10 minutes, depending on desired softness/crispness.

March 13: Double Chocolate cookies

Ingredients
1 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon coarse salt
1/2 pound milk chocolate: 4 ounces coarsely chopped and 4 ounces cut into 1/4-inch chunks
1/2 cup unsalted butter
1 1/2 cups sugar
2 large eggs
1 teaspoon pure vanilla extract

Method

Preheat oven to 325 degrees. Whisk together flour, cocoa powder, baking soda, and salt; set aside. Melt 4 ounces coarsely chopped chocolate with the butter in a small heatproof bowl set over a pan of simmering water; let cool slightly.
Put chocolate mixture, sugar, eggs, and vanilla in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until combined. Reduce speed to low; gradually mix in flour mixture. Fold in chocolate chunks.
Using a 1 1/2-inch ice cream scoop, drop dough onto parchment-lined baking sheets, spacing 2 inches apart. Bake until cookies are flat and surfaces crack, about 15 minutes (cookies should be soft). Let cool on parchment on wire racks. Cookies can be stored between layers of parchment in airtight containers at room temperature up to 3 days.

March 12: Chocolate Coconut Macaroons

Ingredients
2 ounces bittersweet and 2 ounces milk chocolate, broken into small pieces
1/4 cup unsweetened cocoa powder, sifted
3/4 cup sugar
2 1/2 cups unsweetened shredded coconut
3 large egg whites
1 teaspoon pure vanilla extract
1/4 teaspoon salt

Method

Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
Melt chocolate in a small bowl either over a double boiler, or in the microwave at 50% power for 30 seconds at a time, stirring until chocolate is melted, and set aside to cool.
In a large bowl, combine cooled chocolate, cocoa, sugar, coconut, egg whites, vanilla, and salt. Use your hands to mix well, completely combining ingredients.
Dampen hands with cold water. Form 1 1/2 tablespoons of mixture into a loose haystack shape, and place on prepared baking sheet. Repeat with remaining mixture, placing macaroons 1 inch apart.
Bake until just firm to the touch but still soft in the middle, 15 to 20 minutes. Remove baking sheet from oven to a wire rack, and let cool on baking sheet. Store in an airtight container for up to 3 days.

March 11: Cranberry Pistachio Biscotti

Ingredients
2/3 cup (135 grams) granulated white sugar
2 large eggs
1 teaspoon pure vanilla extract
1 teaspoon baking powder
1/4 teaspoon salt
1 3/4 cups (245 grams) all-purpose flour
1/2 cup (60 grams) shelled, unsalted pistachios, coarsely chopped
1/2 cup (75 grams) dried cranberries

* Biscotti allows a lot of room for creativity. There are endless combinations of nuts and dried fruit, or you can even substitute one measure for chocolate (or other) chips! White Chocolate Cherry, Blueberry Pecan, Walnut Apricot, Dark Chocolate Hazelnut...you can even substitute the vanilla extract for almond, brandy, orange, etc. or even espresso or liqueur! just think of the possibilities!

Method

Preheat oven to 350 degrees F (177 degrees C) and place the oven rack in the center of the oven. Line a baking sheet with parchment paper. Set aside.
In the bowl of your electric mixer (or with a hand mixer), beat the sugar and eggs on high speed for a full 5 minutes until thick, pale, and fluffy. (When you slowly raise the beaters the batter will fall back into the bowl in slow ribbons.) At this point beat in the vanilla extract. In a separate bowl, whisk together the flour, baking powder and salt. Add to the egg mixture and beat until combined. Fold in the chopped pistachios and cranberries.
Transfer the dough to your parchment lined baking sheet and form into a log, about 12 inches (30 cm) long and 3 1/2 inches (9 cm) wide. You may have to dampen your hands to form the log as the dough is quite sticky. Bake for 25 minutes, or until firm to the touch. Remove from oven and let cool on a wire rack for about 10 minutes.
Reduce oven temperature to 325 degrees F (165 degrees C). Transfer the log to a cutting board and cut into 3/4 inch (2 cm) slices, on the diagonal. Place the biscotti, cut side down, on the baking sheet. Bake for about 10 minutes, turn slices over, and bake for another 10 minutes or until golden brown. Remove from oven and let cool. Store in an airtight container.

Makes about 16 - 20 biscotti.

March 10: Basler Läckerli

Welcome to the wonderful world of baking formulas! Sorry, I don't have the measurements in volume, only weight. Buy yourself a digital kitchen scale and you'll look and feel like a baking superstar wizard hero.

Ingredients
315g honey
185g sugar
8g baking soda
125g water
5g salt
8g cinnamon
1.5g mace
1.5g ground cloves
60g candied lemon peel, finely chopped
60g candied orange peel, finely chopped
125g blanched almonds, chopped
500g bread flour
250g cake flour

Method

Heat the honey and sugar together until the sugar is dissolved. Cool.
Dissolve the baking soda in the water. Add to the honey mixture.
Add the remaining ingredients. Mix to a smooth dough.
Roll out dough 1/4" (6mm) thick. Place on a well-greased and floured OR parchment-lined baking sheet. Cut into small squares (I suggest using a square cookie cutter if you have one, because if you use a knife or pizza cutter you'll drag the dough and warp your cookies), but do not separate the squares until after they are baked.
Bake 375F (190C) for 15 minutes or more (I know this is vague, but the cookie is supposed to be dry and hard, so short of burning it, you can't over bake it). Immediately after baking, separate the biscuits (re-cut if necessary) and brush the tops with flat icing (icing sugar & water, though for this recipe I used a watered-down Royal Icing because I wanted a harder dry icing).

March 9: Cheddar Hazelnut Cookies

Ingredients
½ cup unsalted butter, cut up, room temperature
2 tablespoons grated Parmesan cheese (or similar, like Asiago or Romano)
1 cup grated aged cheddar cheese (use yellow for better colour)
2 eggs
2 cups all-purpose flour
½ baking soda
¼ Cayenne pepper
½ cup finely chopped hazelnuts

Method
1. In a large bowl, beat together butter, both cheese and eggs. Mix in flour, baking soda and Cayenne pepper.
2. On a floured board, gently knead dough until smooth. Shape into 3 rolls and roll in chopped hazelnuts. (If the dough isn’t sticky enough to hold the nuts, lightly brush with water using a pastry brush before rolling.) Wrap tightly in aluminum foil and chill for at least 2 hours in refrigerator.
3. Preheat oven to 350°F (180°C). Line a cookie sheet with parchment or Silpat.
4. Cut dough into ¼ inch (5mm) slices. Arrange on cookie sheet, about 1 ½ inches (4cm) apart, and bake 12-14 minutes until golden. Transfer to wire racks and let cool.

March 8: Peanut Butter Cookies

Ingredients

3/4 cup (170 grams) unsalted butter, room temperature

1/2 cup (105 grams) light brown sugar

1/2 cup (100 grams) granulated white sugar

1 large egg (room temperature)

1 teaspoon pure vanilla extract

3/4 cup (185 grams) peanut butter (smooth or crunchy)

2 cups (260 grams) all purpose flour (sifted)

1/2 teaspoon baking soda

1/4 teaspoon salt

Method

1. Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line two baking sheets with parchment paper (or Silpat).

2. In the bowl of your electric mixer (or with a hand mixer), cream the butter and sugars until light and fluffy (about 2 - 3 minutes). Beat in the peanut butter. Add the egg and vanilla extract and beat to combine. In a separate bowl whisk together the flour, baking soda, and salt. Add to the peanut butter mixture and beat until incorporated. If the batter is too soft to form into balls, place in the refrigerator for about an hour or until firm.

3. Roll the batter into 1 inch (2.54 cm) balls. Transfer the cookies to the prepared baking sheet, placing about 2 inches (5 cm) apart. Then, using the tines of the fork that has been dipped in white granulated sugar, make a crisscross pattern.

4. Bake the cookies for about 10 to 12 minutes, or until the cookies are lightly browned around the edges. Remove from oven and place on a wire rack to cool. Can be stored at room temperature, in an airtight container, for about a week. Freeze for longer storage. Makes about 40 cookies.

March 7: Kourabiedes

Ingredients
1 cup unsalted butter
½ cup granulated sugar
1 large egg
½ teaspoon vanilla extract
¼ teaspoon brandy or brandy extract
½ teaspoon allspice
½ teaspoon cinnamon
1 teaspoon baking powder
2 cups all-purpose flour
¼ cup finely ground almonds
confectioner’s sugar for dusting

Method

Cream butter with sugar in a large bowl. Add egg, vanilla and almond extracts, allspice and cinnamon; blend well.
Mix together baking powder and flour and gradually work into butter mixture. When too stiff for mixer, use wooden spoon or fingers. Knead well until all flour is mixed in. Chill for 1 hour in refrigerator.
Preheat oven to 350°F (180°C).
Pull off small pieces of dough the size of walnuts. Roll into a ball, then roll into cylinders.
Roll each piece in ground almonds and curve into a crescent shape. Bake on ungreased cookie sheet for 25 minutes or until firm. Transfer to wire racks and let cool. Sprinkle with confectioner’s sugar before serving.

March 6: Palmiers

Ingredients:

1/3 cup granulated sugar (I used a mix of granulated and brown sugar)
1 1/2 teaspoons ground cinnamon
1/4 cup butter, melted
1/2 lb puff pastry (1 sheet store-bought)
1 egg, beaten
coarse sugar for rolling

Preparation:

Preheat an oven to 400F.
Roll the pastry dough into a large rectangle, about 15-inches by 12-inches.
Melt the butter, and using a pastry brush or spoon, spread the butter in a thin, even layer over the dough.
Stir together the sugar and cinnamon, and sprinke it over the melted butter.
Starting at the long ends of the rectangle, loosely roll each side inward until they meet in the middle. To hold difficult pastry together, brush it with the egg, if needed. Chill the dough for at least 15 minutes.
Brush the entire outside of the dough lightly with the egg wash and roll it in coarse sugar (or sprinkle sugar over top).
Slice the pastry crosswise into 1/4-inch palmiers – they’ll look like little scrolls - and arrange them on a parchment- or silpat-lined baking sheet. Bake them for 12-15 minutes, until they puff and turn golden brown. Remove them from the baking sheet and serve warm or at room temperature.

March 5: Hamentashen

Ingredients
4 cup sifted flour
1/2 teaspoon. salt
1 teaspoon. baking powder
1/2 cup shortening, softened
1 cup honey

Method

Preheat oven to 350 degrees F.
Sift flour, salt, baking powder into a bowl.
Make a well, place shortening, eggs, and honey in it.
Work together with hand until dough is formed.
Roll out and cut into circles.
Spoon filling into each cutout, fold edges into triangles, and seal edges (IMPORTANT: To avoid your cookies unfolding during baking, use your pastry brush to wet the edges of the cookie with water before sealing).
Bake for 15-20 minutes or until lightly browned. Cool 1 minute on pan before transferring to cooling rack.

March 4: Nanaimo Bars

(adapted from Joy of Baking)

Ingredients

Bottom Layer:

1/2 cup (1 stick) (113 grams) unsalted butter, room temperature (I would use ¾ cup next time)

1/4 cup (50 grams) granulated white sugar

1/3 cup (30 grams) unsweetened cocoa

1 large egg, beaten

1 teaspoon pure vanilla extract

2 cups (200 grams) graham cracker crumbs

1 cup (65 grams) coconut (either sweetened or unsweetened) (I used unsweetened)

1/2 cup (50 grams) walnuts or pecans, coarsely chopped (I used hazelnuts)

FILLING:

1/4 cup (56 grams) unsalted butter, room temperature

2 - 3 tablespoons milk or cream (I used heavy cream)

2 tablespoons vanilla custard powder (find this at Bulk Barn)

1/2 teaspoon pure vanilla extract

2 cups (230 grams) powdered sugar (confectioners or icing)

TOPPING:

4 ounces (115 grams) semisweet chocolate, chopped

1 tablespoon (14 grams) unsalted butter

Method

Butter (or use a cooking spray) a 9 x 9 inch (23 x 23 cm) pan. (I lined mine with plastic wrap so that I could pull the whole sheet of bars out before cutting. This makes cutting, serving and cleanup much easier!)

BOTTOM LAYER: In a saucepan over low heat, melt the butter. Stir in the sugar and cocoa powder and then gradually whisk in the beaten egg. Cook, stirring constantly, until the mixture thickens (1 - 2 minutes). Remove from heat and stir in the vanilla extract, graham cracker crumbs, coconut, and chopped nuts. Press the mixture evenly into the prepared pan. Cover and refrigerate until firm (about an hour).

FILLING: In your electric mixer cream the butter. Beat in the remaining ingredients. If the mixture is too thick to spread, add a little more milk. (I used the minimum amount of cream and found the filling to come out like a wad of dough, which I then pressed over the crust with my fingers. I found this easier than if I’d have had to spread it with a spatula). Spread the filling over the bottom layer, cover, and refrigerate until firm (about 30 minutes).

TOP LAYER: In a heatproof bowl over a saucepan of simmering water, melt the chocolate and butter. Spread over the filling and refrigerate. (Be careful not to get any water or steam in your chocolate as it will seize, and will be lumpy and difficult—if not impossible—to spread).

TO SERVE: To prevent the chocolate from cracking, using a sharp knife, bring the squares to room temperature before cutting. Yield: Makes about 25 squares.

March 3: Meringue Cookies

(adapted from Joy of Baking)

Ingredients

3 large egg whites
1/4 teaspoon
cream of tartar
3/4 cup (150 grams) superfine or caster sugar (if you don't have superfine sugar grind granulated white sugar in your food processor for about 30 seconds)
1/4 teaspoon pure vanilla extract
1/4 cup shaved Almonds for garnish

Method

Preheat oven to 200 degrees F (105 degrees C) and place the rack in the center of your oven. Line a baking sheet with parchment paper. You can form the cookies with a pastry bag fitted with a 1/2 inch (1.25 cm) tip, or drop by spoonfuls.
In the bowl of your electric mixer, with the whisk attachment, beat the egg whites on low-medium speed (do not beat on high – this causes unevenly-sized bubbles that reduce the stability of the meringue) until foamy. Add the cream of tartar and continue to beat the whites until they hold soft peaks. Add the sugar, a little at a time, and continue to beat until the meringue holds very stiff peaks. Beat in the vanilla extract. Note: The meringue is done when it holds stiff peaks and when you rub a little between your thumb and index finger it does not feel gritty. If it feels gritty the sugar has not fully dissolved so keep beating until it feels smooth between your fingers.
Before placing the cookies on the cookie sheet, place a little of the meringue on the underside of each corner of the parchment paper. This will prevent the paper from sliding. Transfer the meringue to a pastry bag fitted with a 1/2 inch (1.25 cm) tip. Pipe 2 1/2 inch (6 cm) rounds of meringue in rows on the prepared baking sheet. Alternatively, spoon mounds of meringue, using two spoons, onto the prepared sheets. Sprinkle with a few shaved almonds, if desired.
Bake the meringues for approximately 1 1/2 to 1 3/4 hours, rotating the baking sheet from front to back (about half way through) to ensure even baking. The meringues are done when they are pale in color and fairly crisp. Turn off the oven, open the door a crack, and leave the meringues in the oven to finish drying overnight.

Makes about 10 x 2 1/2 inch (6 cm) meringues.

March 2: Scottish Shortbread

Ingredients
1 cup butter, softened
1 cup superfine sugar
2 1/2 cups all-purpose flour

Method

Preheat oven to 270F (140C).
Cream butter in large bow. Add sugar and mix well with wooden spoon.
Gradually add flour, kneading dough on work surface. When dough no longer sticks to surface, roll out 1/4 inch thick.
Cut out shapes with cookie cutter. Arrange cookies on ungreased cookie sheets. Bake 45-50 minutes, until cookies are lightly browned.
When done, transfer cookies to wire racks and let cool.

March 1: Chocolate Chip Cookies

Ingredients
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 cups bittersweet chocolate chips (the higher the quality, the better the cookie)

Method

Preheat the oven to 325 degrees F (165 degrees C). Line with parchment paper or silpat.
Sift together the flour and baking soda. Add and salt to the dry mixture and set aside.
Cream together the melted butter, brown sugar and white sugar until well blended. Beat in vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients JUST until blended, DO NOT OVERMIX. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets (1/4 cup will give you BIG FAT cookies. If you'd like smaller cookies that are still chewy and delicious, drop by 1/8 cup). Cookies should be about 3 inches apart, as they will spread.
Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for 2 minutes before transferring to wire racks to cool completely.