Looking for a good cookie recipe. Going to visit my aunt on Monday and

cynupstateny

Well-known member
I'd like to bake her something. She LOVES coconut. Also likes dates figs nuts lemon and ginger. Hates chocolate but I still love her. Any suggestions?

 
How about Ina Garten's Jam Thumbprints? They're delicious and are rolled in coconut. >>>

*Note: I recommend using parchment paper - without it, the cookies will stick to the pans. Also, the coconut burns quickly on top, so the last time I made these, I baked at a lower oven temperature - at 325 F for about 22-25 minutes..

JAM THUMBPRINTS

INGREDIENTS:

3/4 pound (3 sticks) unsalted butter, at room temperature
1 cup sugar (I used 2/3 cup)
1 teaspoon pure vanilla extract
3 1/2 cups flour
1/4 teaspoon kosher salt (I used regular salt)
1 egg beaten with 1 tablespoon water, for egg wash
7 ounces sweetened flaked coconut
Raspberry and/or apricot jam (I used both, and used all fruit-sweetened jam - I prefer the raspberry, but they're both good)

DIRECTIONS:

Preheat oven to 350 degrees F. (My note: line cookie sheets with parchment paper).

In an electric mixer fitted with the paddle attachment, cream together the butter and sugar until just combined, and then add the vanilla. Separately, sift together the flour and salt. With the mixer on low speed, add the flour mixture to the creamed butter and sugar. Mix until the dough starts to come together. Dump on a floured board and roll together into a flat disk. (I divided the dough in half and placed each half onto a piece of plastic wrap, flattened into disks, and covered with extra plastic wrap). Wrap in plastic wrap and chill for 30 minutes.

Roll the dough into 1 1/4-inch balls. (If you have a scale, they should each weigh 1-ounce.) Dip each ball into the egg wash and then roll it in coconut. Place the balls on an ungreased cookie sheet (about 1 1/2 - 2 " apart), and press a light indentation into the top of each with your finger. Drop 1/4 teaspoon of jam into each indentation. Bake for 20 to 25 minutes, until the coconut is a golden brown. (I baked one sheet at a time, about 16 - 17 minutes). Cool and serve.

Yield: 32 cookies

Ina Garten - Barefoot Contessa

http://www.foodnetwork.com/recipes/ina-garten/jam-thumbprint-cookies-recipe/index.html

 
REC: Buccellato...

Buccellato


Recipe By: Michele Scicolone
Serving Size: 16

Ingredients:

Pastry:
3 cups all purpose flour, unbleached (15 oz.)
1/2 cup sugar, (4 oz.)
2 1/2 teaspoons baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter, (3 oz.) at room temp
2 eggs
1/4 cup milk, (2 fl. oz)
1 teaspoon vanilla extract
Filling:
2 cups dried figs, (1 lb.) stemmed
1/2 cup walnuts, (2 oz.) lightly toas
1/3 cup honey, (4 oz.)
1/4 cup fresh orange juice, (2 fl. oz.)
1 teaspoon grated orange zest
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
Decoration:
1 egg white, beaten
colored candy sprinkles (optional)

Directions:

1. To make the pastry, in the bowl of a stand mixer, stir together the flour, sugar, baking powder, and salt. With the mixer set on medium speed, beat in the butter. In another bowl, whisk together the eggs, milk and vanilla until blended. Pour it over the flour mixture and mix until blended. Gather the dough into a ball. Place on a sheet of plastic wrap and flatten into a disk. Wrap well and refrigerate for at least 3 hours or for as long as overnight.

2. To make the filling, in a food processor, combine the figs and walnuts. Pulse to chop coarsely. Add the honey, the orange juice and zest, the cinnamon, and the cloves. Process until blended.

3. Preheat an oven to 375 Degrees F. Butter a large baking sheet.

4. On a lightly floured work surface, shape the dough with your hands into a thick rectangle. Roll out into an 18-by-9-inch rectangle. Using a sharp paring knife or a pastry wheel, trim the edges so they are straight, reserving the scraps. Spoon the filling into an even strip 2 inches wide lengthwise down the center of the rectangle. Lift one long side of the dough over the filling, then fold the other side over the top. Press to seal. Carefully slide the log onto the prepared baking sheet, placing it seam side down. Bring the ends together to form a ring and pinch together to seal.

5. Reroll the scraps. With a paring knife or cookie cutters, cut out flowers, vines, and leaves. Brush the top and sides of the ring with some of the egg white. Arrange the decorations on top of the ring. Brush the ring and decorations with egg white. Sprinkle with the colored candies, if using.

6. Bake until golden brown, about 40 minutes. Transfer to a rack and let cool on the baking sheet for 10 minutes. Slide the cake onto the rack and let cool completely.

7. Serve at room temperature, cut into thin slices. To store, wrap tightly and keep at room temperature for up to 3 days.

Source: "Williams-Sonoma "Savoring Italy,"" S(Forum Member): "Gay R"

 
thanks Cyn. I remember washboard cookies from childhood---the storebought kind.

haven't seen them in ages.

 
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