The edges of the meringues are crisp, but the center pieces are slightly soft. Don't chop the chocolate too finely or it will completely melt in the meringue.
Yield 35 cookies (serving size: 1 cookie)
Ingredients
* 4 large egg whites
* 1/4 teaspoon cream of tartar
* 1/2 cup granulated sugar
* 3/4 cup powdered sugar
* 1 teaspoon almond extract
* 1/2 cup dried tart cherries, chopped
* 3 ounces unsweetened chocolate, chopped
Preparation
Preheat oven to 200º.
Cover a large baking sheet with parchment paper. Draw a 14 x 10-inch rectangle on paper. Turn paper over; secure with masking tape.
Place egg whites and cream of tartar in a large bowl, and beat with a mixer at medium speed until soft peaks form. Increase speed to high, and gradually add granulated sugar and then powdered sugar, 1 tablespoon at a time, beating until stiff peaks form. Add extract; beat just until blended. Fold in cherries and chocolate. Spread batter onto drawn rectangle using the back of a spoon. Score rectangle into 2-inch squares using the tip of a sharp knife.
Bake at 200º for 2 hours. Turn oven off, and cool meringue in closed oven 1 1/2 hours or until dry. Carefully remove meringue from paper. Break into (2-inch) squares.
Nutritional Information
Calories:42 (30% from fat)
Fat:1.4g (sat 0.8g,mono 0.5g,poly 0.0g)
Protein:0.7g
Carbohydrate:7.6g
Fiber:0.4g
Cholesterol:0.0mg
Iron:0.2mg
Sodium:7mg
Calcium:3mg
Wendy Kalen, Cooking Light, MAY 2004
Showing posts with label cookies. Show all posts
Showing posts with label cookies. Show all posts
Monday, November 24, 2008
Cherry-Pistachio Wedding Cookies
The combination of tender cake flour and sturdy all-purpose flour produces delicate cookies. The dough will be crumbly after you've combined all the ingredients but will hold its shape once molded in a tablespoon measure and turned onto a baking sheet. You may need to add one to two additional teaspoons of ice water to the dough to achieve the crumbly consistency.
Yield 32 servings (serving size: 1 cookie)
Ingredients
* 1 1/2 cups cake flour (about 6 ounces)
* 2/3 cup all-purpose flour (about 3 ounces)
* 1 1/4 cups powdered sugar, divided
* 2 teaspoons cornstarch
* 1/4 teaspoon salt
* 1/2 cup chilled butter, cut into small pieces
* 3 teaspoons ice water
* 1 1/2 teaspoons vanilla extract
* 1/2 cup dried tart cherries
* 1/4 cup finely chopped salted dry-roasted pistachios
* Cooking spray
Preparation
1. Preheat oven to 350°.
2. Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, 3/4 cup powdered sugar, cornstarch, and salt in a food processor; pulse to combine. With food processor on, add butter through food chute a few pieces at a time; process 1 minute or until mixture is the texture of sand.
3. Combine 3 teaspoons ice water and vanilla in a small bowl. With food processor on, slowly add ice water mixture through food chute; process 1 minute or until very well combined. (Mixture will remain crumbly.) Add cherries and pistachios; pulse 10 times or just until combined. Transfer mixture to a bowl. (Mixture will be crumbly.) Gently press mixture into a level tablespoon; pack lightly with the heel of your hand. Turn out onto a baking sheet coated with cooking spray. Repeat with remaining dough to form 32 cookies.
4. Bake at 350° for 15 minutes or just until bottoms are golden. Remove from oven; cool 10 minutes on baking sheet.
5. Place remaining 1/2 cup powdered sugar in a large bowl. Add cooled cookies; toss gently to coat with powdered sugar. Transfer cookies to wax paper to cool completely.
Nutritional Information
Calories:86 (36% from fat)
Fat:3.4g (sat 1.9g,mono 1g,poly 0.3g)
Protein:1g
Carbohydrate:12.9g
Fiber:0.8g
Cholesterol: 8mg
Iron: 0.6mg
Sodium: 43mg
Calcium: 4mg
MaryAnne Gragg, Cooking Light, AUGUST 2008
Yield 32 servings (serving size: 1 cookie)
Ingredients
* 1 1/2 cups cake flour (about 6 ounces)
* 2/3 cup all-purpose flour (about 3 ounces)
* 1 1/4 cups powdered sugar, divided
* 2 teaspoons cornstarch
* 1/4 teaspoon salt
* 1/2 cup chilled butter, cut into small pieces
* 3 teaspoons ice water
* 1 1/2 teaspoons vanilla extract
* 1/2 cup dried tart cherries
* 1/4 cup finely chopped salted dry-roasted pistachios
* Cooking spray
Preparation
1. Preheat oven to 350°.
2. Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, 3/4 cup powdered sugar, cornstarch, and salt in a food processor; pulse to combine. With food processor on, add butter through food chute a few pieces at a time; process 1 minute or until mixture is the texture of sand.
3. Combine 3 teaspoons ice water and vanilla in a small bowl. With food processor on, slowly add ice water mixture through food chute; process 1 minute or until very well combined. (Mixture will remain crumbly.) Add cherries and pistachios; pulse 10 times or just until combined. Transfer mixture to a bowl. (Mixture will be crumbly.) Gently press mixture into a level tablespoon; pack lightly with the heel of your hand. Turn out onto a baking sheet coated with cooking spray. Repeat with remaining dough to form 32 cookies.
4. Bake at 350° for 15 minutes or just until bottoms are golden. Remove from oven; cool 10 minutes on baking sheet.
5. Place remaining 1/2 cup powdered sugar in a large bowl. Add cooled cookies; toss gently to coat with powdered sugar. Transfer cookies to wax paper to cool completely.
Nutritional Information
Calories:86 (36% from fat)
Fat:3.4g (sat 1.9g,mono 1g,poly 0.3g)
Protein:1g
Carbohydrate:12.9g
Fiber:0.8g
Cholesterol: 8mg
Iron: 0.6mg
Sodium: 43mg
Calcium: 4mg
MaryAnne Gragg, Cooking Light, AUGUST 2008
Sesame Sweets
Sweet treats made from sesame seeds are common to Makar Sankrat/Pongal celebrations. Traditionally, these cookies are made by encasing the filling in the dough and dropping them into hot oil to fry. This version, similar in concept to a thumbprint cookie, is baked and just as tasty.
Yield 2 dozen (serving size: 1 cookie)
Ingredients
* Filling:
* 1/4 cup slivered almonds, toasted
* 1/4 cup packed brown sugar
* 2 tablespoons sesame seeds, toasted
* 2 1/2 tablespoons honey
* 1/4 teaspoon ground cardamom
* 1/4 teaspoon ground ginger
* 1/8 teaspoon ground nutmeg
*
Dough:
* 2 cups sifted cake flour (about 7 ounces)
* 3 tablespoons granulated sugar
* 1/4 teaspoon salt
* 1/4 cup chilled butter, cut into small pieces
* 4 to 5 tablespoons ice water
* Cooking spray
* 2 tablespoons powdered sugar
Preparation
Preheat oven to 325°.
To prepare filling, combine first 7 ingredients in a food processor; pulse 6 times or until combined and almonds are finely chopped. Remove almond mixture from food processor; set aside. Wipe processor bowl and blade with a paper towel.
To prepare dough, lightly spoon flour into dry measuring cups; level with a knife. Combine flour, granulated sugar, and salt in a food processor; pulse 3 times. Add butter; pulse 4 times or just until combined. Add ice water, 1 tablespoon at a time, pulsing just until combined. (Mixture may appear crumbly but will stick together when pressed between fingers.)
Shape dough into 24 balls. Place dough 2 inches apart on a baking sheet coated with cooking spray. Press thumb in center of each ball to form an indentation. Fill each indentation with about 1 teaspoon almond mixture. Bake at 325° for 20 minutes or until set. Remove from pan, and cool completely on a wire rack. Sprinkle with powdered sugar.
Nutritional Information
Calories:
81 (33% from fat)
Fat:
3g (sat 1.1g,mono 1.3g,poly 0.4g)
Protein:
1.1g
Carbohydrate:
12.9g
Fiber:
0.4g
Cholesterol:
5mg
Iron:
0.8mg
Sodium:
40mg
Calcium:
8mg
From Cooking Light.
Yield 2 dozen (serving size: 1 cookie)
Ingredients
* Filling:
* 1/4 cup slivered almonds, toasted
* 1/4 cup packed brown sugar
* 2 tablespoons sesame seeds, toasted
* 2 1/2 tablespoons honey
* 1/4 teaspoon ground cardamom
* 1/4 teaspoon ground ginger
* 1/8 teaspoon ground nutmeg
*
Dough:
* 2 cups sifted cake flour (about 7 ounces)
* 3 tablespoons granulated sugar
* 1/4 teaspoon salt
* 1/4 cup chilled butter, cut into small pieces
* 4 to 5 tablespoons ice water
* Cooking spray
* 2 tablespoons powdered sugar
Preparation
Preheat oven to 325°.
To prepare filling, combine first 7 ingredients in a food processor; pulse 6 times or until combined and almonds are finely chopped. Remove almond mixture from food processor; set aside. Wipe processor bowl and blade with a paper towel.
To prepare dough, lightly spoon flour into dry measuring cups; level with a knife. Combine flour, granulated sugar, and salt in a food processor; pulse 3 times. Add butter; pulse 4 times or just until combined. Add ice water, 1 tablespoon at a time, pulsing just until combined. (Mixture may appear crumbly but will stick together when pressed between fingers.)
Shape dough into 24 balls. Place dough 2 inches apart on a baking sheet coated with cooking spray. Press thumb in center of each ball to form an indentation. Fill each indentation with about 1 teaspoon almond mixture. Bake at 325° for 20 minutes or until set. Remove from pan, and cool completely on a wire rack. Sprinkle with powdered sugar.
Nutritional Information
Calories:
81 (33% from fat)
Fat:
3g (sat 1.1g,mono 1.3g,poly 0.4g)
Protein:
1.1g
Carbohydrate:
12.9g
Fiber:
0.4g
Cholesterol:
5mg
Iron:
0.8mg
Sodium:
40mg
Calcium:
8mg
From Cooking Light.
Friday, November 21, 2008
Chocolate Hazelnut Meringue Kisses
Yield: 4 dozen.
1/4 cup finely chopped hazelnuts, toasted
1/4 cup unsweetened cocoa
1 oz. bittersweet chocolate, finely chopped
1/4 cup sifted powdered sugar
1 1/2 Tbs cornstarch
3 large egg whites
1/4 cream of tartar
Dash of salt
2/3 cup granulated sugar
1 tsp vanilla extract
Preheat oven to 325 F.
Combine first 3 ingredients in a food processor; process until finely ground. Combine hazelnut mixture, 1/4 cup powdered sugar, and cornstarch in a medium bowl, stirring with a whisk.
Place egg whites, cream of tartar, and salt in a large bowl; beat with a mixer at high speed until soft peaks form. Add granulated sugar, 1 Tbs at a time, beating at a high speed until stiff peaks form. Gently fold hazelnut mixture and vanilla into egg mixture.
Cover two baking sheets with parchment paper. (A)Spoon egg white mixture into a pastry bag fitted with a 1/2-inch round tip. (B)Pipe 48 (1 1/2-inch round) mounds onto prepared baking sheets. Bake at 325 F for 25 mins or until meringues are done and dry to the touch. (Meringues are done when surface is dry and meringues can be removed from paper without sticking to fingers.) Turn oven off; partially open over door. Cool meringues in oven 30 mins. Remove from oven; carefully remove meringues from paper.
1/4 cup finely chopped hazelnuts, toasted
1/4 cup unsweetened cocoa
1 oz. bittersweet chocolate, finely chopped
1/4 cup sifted powdered sugar
1 1/2 Tbs cornstarch
3 large egg whites
1/4 cream of tartar
Dash of salt
2/3 cup granulated sugar
1 tsp vanilla extract
Preheat oven to 325 F.
Combine first 3 ingredients in a food processor; process until finely ground. Combine hazelnut mixture, 1/4 cup powdered sugar, and cornstarch in a medium bowl, stirring with a whisk.
Place egg whites, cream of tartar, and salt in a large bowl; beat with a mixer at high speed until soft peaks form. Add granulated sugar, 1 Tbs at a time, beating at a high speed until stiff peaks form. Gently fold hazelnut mixture and vanilla into egg mixture.
Cover two baking sheets with parchment paper. (A)Spoon egg white mixture into a pastry bag fitted with a 1/2-inch round tip. (B)Pipe 48 (1 1/2-inch round) mounds onto prepared baking sheets. Bake at 325 F for 25 mins or until meringues are done and dry to the touch. (Meringues are done when surface is dry and meringues can be removed from paper without sticking to fingers.) Turn oven off; partially open over door. Cool meringues in oven 30 mins. Remove from oven; carefully remove meringues from paper.
Classic Chocolate Chip Cookies
This recipe is from The Joy of Cooking and has been appearing in that cookbook since the 1943 edition. If you make them, you will understand why. This is one of the easiest and most reliably awesome recipes I know.
Makes about 36 2 1/2" cookies.
Preheat oven to 375 F, grease 2 cookie sheets.
Whisk together:
1 cup + 2 Tbs all-purpose flour
1/2 tsp baking soda
Beat in a large bowl until blended:
1/2 cup (1 stick) unsalted butter, softened
1/2 sugar
1/2 light brown sugar
Add and beat until well combined:
1 large egg
1/4 tsp salt
1 1/2 tsp vanilla
Stir in flour mixture until well-blended and smooth.
Stir in:
1 cup chocolate chips
(3/4 cup chopped walnuts or pecans)
Drop the dough in heaping teaspoonfuls on the cookie sheets, about 2" apart. Bake, 1 sheet at a time, until the tops of the cookies are just slightly colored and the edges are brown, 8-10 mins. Let stand briefly, then remove to a rack to cool.
Makes about 36 2 1/2" cookies.
Preheat oven to 375 F, grease 2 cookie sheets.
Whisk together:
1 cup + 2 Tbs all-purpose flour
1/2 tsp baking soda
Beat in a large bowl until blended:
1/2 cup (1 stick) unsalted butter, softened
1/2 sugar
1/2 light brown sugar
Add and beat until well combined:
1 large egg
1/4 tsp salt
1 1/2 tsp vanilla
Stir in flour mixture until well-blended and smooth.
Stir in:
1 cup chocolate chips
(3/4 cup chopped walnuts or pecans)
Drop the dough in heaping teaspoonfuls on the cookie sheets, about 2" apart. Bake, 1 sheet at a time, until the tops of the cookies are just slightly colored and the edges are brown, 8-10 mins. Let stand briefly, then remove to a rack to cool.
Sunday, November 11, 2007
Graham Cracker Cookies
1 box graham crackers
1 box brown sugar
4 sticks butter
1 bag almonds
1 tsp. vanilla
2 baking sheets
Preheat oven 325 deg.
Spread graham crackers over baking pan - divided by knife.
Melt 2 sticks butter, 1 cup brown sugar- boil for 2 mins & then add 1 tsp vanilla. Sprinkle crackers w. chopped/sliced almonds.
Pour on butter/br. sugar - even.
Bake 375 deg. - 7 mins.
Cool a few minutes, turn out onto wax paper.
1 box brown sugar
4 sticks butter
1 bag almonds
1 tsp. vanilla
2 baking sheets
Preheat oven 325 deg.
Spread graham crackers over baking pan - divided by knife.
Melt 2 sticks butter, 1 cup brown sugar- boil for 2 mins & then add 1 tsp vanilla. Sprinkle crackers w. chopped/sliced almonds.
Pour on butter/br. sugar - even.
Bake 375 deg. - 7 mins.
Cool a few minutes, turn out onto wax paper.
Meringue Cookies
Preheat oven to 275 deg.
6 egg whites - beat until stiff
In another bowl sift 11/2 cups sugar
In another bowl mix together 2 tsps vanilla & 4 tsps water.
Gradually add 1/2 sugar while continuously beating egg whites at high speed. Then alternate liquid (van & water) & sugar.
Fold in 2/3 of large pkg of Nestle choc. chips.
Line baking sheets w. heavy, brown paper. Teaspoon the mixture onto paper-lined sheets & bake for 30 mins or until firm & dry.
6 egg whites - beat until stiff
In another bowl sift 11/2 cups sugar
In another bowl mix together 2 tsps vanilla & 4 tsps water.
Gradually add 1/2 sugar while continuously beating egg whites at high speed. Then alternate liquid (van & water) & sugar.
Fold in 2/3 of large pkg of Nestle choc. chips.
Line baking sheets w. heavy, brown paper. Teaspoon the mixture onto paper-lined sheets & bake for 30 mins or until firm & dry.
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