STAINED GLASS CANDY COOKIES

As Christmas is approaching, I'm having a mood for baking some cookies and decorating my house. Nothing feel much better than Christmas time.....as we starting to buy gifts for our loves one and to the anyone that need our help on this special day.

This cookies is so pretty and is an idea from my very special friend from Singapore. She's very creative in a way and her recipe as an added almond flour and mixed without any baking powder. The cookies comes out very pretty and very tasty too. So here's the recipe I would like to share;



INGREDIENTS :

150 g unsalted butter, at room temperature
130 g powdered sugar
290 g cake flour
30 g almond flour
60 g eggs
2 g fine salt
14 hard candies, such as Jolly Rancher or Life Savers


METHODS :

1. Sift the cake flour and almond flour. Set aside.

2. Beat the butter and sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Beat in the eggs. Reduce the mixer speed to low; add the flour mixture in 2 batches and beat until just incorporated. Divide the dough in half; wrap in plastic wrap and refrigerate until firm, at least 1 hour and up to 1 day.

3. Meanwhile, separate the candy by color and place each color in a separate resealable plastic bag. Crush into small pieces using a rolling pin; do not pulverize.

4. Line 2 baking sheets with parchment paper. Working with 1 piece of dough at a time, lightly dust the dough with flour and roll out between 2 pieces of parchment paper until about 1/8-inch thick. Refrigerate until slightly firm, about 15 minutes. Cut into shapes using 2 to 4 inch cookie cutters and transfer to the prepared baking sheets. Cut out shapes from the centers of the cookies using smaller cutters; fill the cut-out areas about two-third full with crush candy. Refrigerate until firm, about 30 minutes.
NOTES: Gather the dough scraps and refrigerate until firm; re-roll once to cut out more cookies.

5. Position the racks in the upper and lower thirds of the oven and preheat to 350 degree Fahrenheit. Bake the cookies, until the candy melts and the cookies are just golden, about 12-15 minutes. Let cool 5 minutes on the baking sheets, then slowly peel off the cookies from the parchment paper, then transfer to racks to cool completely before storing.

MACADAMIA NUTS WITH WHITE CHOCOLATE CHIPS COOKIES

Back to my blogging again after my camera been repaired. Now I can post my daily recipe without any trouble.

Anyway...this recipe that I'm going to post today is the best cookies I ever had. One day my hubby came back from work and asked if I can make the Macadamia nuts cookies with white chocolate. And so I told him...well...it should not be a problem if I could go to the internet and searched for the best recipe. So...I got this special recipe from the internet by Whipped The Blog and her recipe really really makes my hubby and even my friends want me to bake more to share :)

INGREDIENTS :

1 cup butter, softened
1 cup sugar ( I only used 1/2 cup coz I dun like too sweet )
3/4 cup light brown sugar, packed
2 tsp good vanilla extract
1/2 tsp salt
2 eggs
2 1/2 cups all purpose flour
1 tsp baking soda
10 oz white chocolate chips
1 cup macadamia nuts, chopped into chunks



DIRECTIONS :

1. Preheat oven to 375 F.

2. In a electric mixing bowl, with a paddle attachment beat and cream the butter, sugar, brown sugar, vanilla and salt. Then add eggs, one at a time and mix it well.

3. In another bowl, stir the flour and baking soda until incorporated. Then gradually add into the butter mixture and beat until well blended.

4. Stir in the white chocolate chips and the macadamia nuts.

5. On the ungreased cookie sheet pans, drop by rounded teaspoon and bake for 8-10 minutes. Cool it completely at the wire rack and store it in an airtight containers.

MELTING MOMENT COOKIES WITH GOLDEN RAISIN

INGREDIENTS :

230 g all purpose flour
110 g corn flour/starch
170 g icing sugar
55 g custard powder
250 g cold butter, cut into small pieces
2 tsp pure vanilla extract
2 egg yolks
some golden raisins


METHOD :

1. Preheat oven at 390 F. In a mixing bowl, add the flour and icing sugar and mix it well. Add in the cold butter and rub into the flour mixture until it bread crumbs like.

2. Then add in the egg yolks and vanilla extract and mix it with hands. It should be a firm dough and if it crumbles, add a few drops of milk.

3. With a cookies scoop, scoop the dough onto prepared baking sheets and gently press with a piece of golden raisin on top.

4. Bake for at least 15 minutes. Let it cool completely before storing.

PINEAPPLE TARTS

INGREDIENTS :

Pastry Tart:
340 g all purpose flour
200 g cold butter, cut into small pieces
2 tbsp icing sugar
1/2 tsp salt
1/2 tsp pure vanilla extract
1/2 tsp baking powder
5 tsp cold iced water
1 egg yolk

Egg Wash: Lightly beat with
1 egg yolk
1 tsp water

Pineapple Filling:
2 kg whole pineapple
200 g sugar
1 tbsp lemon juice
1 tbsp butter
1 cinnamon stick
8 whole cloves
2 star anise
1/4 tsp cinnamon powder




METHOD :

1. For the filling, remove the skin of the pineapple and gouge out the black eyes with a sharp knife. Shred the pineapple into a large bowl and strain off half of the juice.

2. Put the shredded pineapple, sugar, butter and lemon juice into a saucepan and cook till thick like jam for about 60 minutes.

3. Add in the sugar to taste and if the jam is too dry, add in more pineapple juice that been saved.

4. Cool the pineapple filling before adding to the pastry.

5. For the pastry, preheat oven for 390 F. Lightly beat the egg yolk with vanilla extract and set aside.

6. Sieve the flour, baking powder and icing sugar into a mixing bowl. Stir in the salt and mix it well.

7. In the flour mixture, add in the cold butter and using the rubbing-in method to rub in the butter into the flour until it is bread crumbs like.

8. Add egg yolk and ice water into the flour and use a fork to blend well to form a dough or you can used a food processor for this method.

9. Wrap the dough in a plastic wrap and refrigerated for at least 1 hour.

10. Remove the dough from the refrigerator. On a floured surface, put the dough on it and roll out the dough to 4 mm thick with a rolling pin. Use a tart cutter to cut the dough and place the tart on the prepared baking sheets.

11. Roll the pineapple filling into a small ball and add to the tart. Brush the tarts with the egg wash.

12. Bake the tarts for at least 15-17 minutes or until golden brown.

13. Let it cool completely before serving.

NESTUM COOKIES

INGREDIENTS :

3 cup all purpose flour
3 cup nestum cereal
1 1/2 cup sugar
250 g butter
2 eggs
1/2 tsp baking powder
1 tsp pure vanilla extract



METHOD :

1. Preheat oven at 350 F. Sieve the flour and baking powder and set aside.

2. In a mixing bowl add butter and beat until fluffy. Then add sugar, vanilla extract and eggs one at a time. Mix it well and then add flour gradually. Lastly, add the nestum cereal and mix it well.

3. Using a cookie scoop, scoop the dough to a prepared baking sheets. Then use a fork to press down.

4. Bake the cookie dough for 15-20 minutes.

5. Let them cool completely before storing.

PEANUT COOKIES

INGREDIENTS :

200 g peanuts
200 g all purpose flour
1/2 tsp baking powder
100 g icing sugar
1/4 tsp salt
100 g peanut oil
1 egg yolk, lightly beaten with 1 tsp water - for egg wash



METHOD :

1. Preheat oven at 350 F. In the wok, add the peanuts and dry fry over low heat until crunchy.

2. Blend the peanuts into fine powder.

3. Sieve the flour, baking powder and icing sugar. Then add in the peanut powder and salt. Mix it well.

4. Add in the peanut oil and mix till a piable dough is formed. Then on a floured surface knead the dough with hands.

5. With a cookie dough scoop, scoop the dough to the prepared baking sheets. Then with the head of the chopstick, made a nice little hole on top of the cookies.

6. Brush the top of the cookies with egg wash.

7. Bake for about 20-25 minutes or till golden brown.

8. Let it cool completely before store in the container.

BUTTER AND JAM THUMBPRINT COOKIES

INGREDIENTS :

1 3/4 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp fine salt
3/4 cup unsalted butter ( 1 1/2 sticks ), softened
1/2 cup sugar, plus more for rolling
1 large egg
1 tsp pure vanilla extract
1/3 cup raspberry, cherry or strawberry jam



METHOD :

1. Preheat oven to 350 F. Line 2 baking sheets with parchment paper or silicone mats.

2. Whisk the flour, baking powder and salt together in a bowl.

3. In another bowl, whip the butter and the sugar with a hand-held mixer until fluffy, about 5 minutes. Beat in the egg and vanilla until just combined. Slowly beat in the dry ingredients in 2 additions, mixing just until incorporated.

4. Scoop the dough into 1-inch balls with a cookie or ice-cream scoop and roll in sugar. Place about 2-inches apart on the prepared baking sheets. Press a thumbprint into the center of each ball, about 1/2-inch deep. Fill each indentation with about 3/4 tsp jam.

5. Bake cookies until the edges are golden, about 15 minutes.

6. Cool cookies on the baking sheets. Serve.

CHOCOLATE CANDY CANE COOKIES

I baked this cookies my son's Class Christmas Party tomorrow. I had this recipe from Kraft and it's very simple and easy to make.



INGREDIENTS:

1 pkg (8oz) cream cheese, softened
3/4 cup (1 1/2 sticks) butter, softened
1/2 cup granulated sugar
2 1/2 cups flour
1/2 tsp baking soda
2 tsp pure vanilla extract
4 oz semi-sweet chocolate, melted
6 oz white chocolate, melted
12 hard peppermint candies, crushed



METHOD :

1. Heat oven to 350 F. Beat cream cheese, butter, sugar and vanilla in a large bowl with mixer until blended. Add flour and baking soda; mix well. Blend in semi-sweet chocolate.

2. Roll 1 tbsp of dough into 52 balls. Close it tight and refrigerator for 20 minutes.

3. Roll each ball into 3 inch-long rope. Place, 2 inches apart, on baking sheets, bending top of each slightly to resemble candy cane.

4. Bake 10 to 12 minutes, or until puffed and set; cool 5 minutes on baking sheet. Transfer to wire rack; cool completely.

5. Melt white chocolate and drizzle over cookies. Sprinkle with crushed candies. Let stand until chocolate is firm.

HAPPY ELF COOKIES

When I saw this recipe at internet, I was so trill with it. I made this cookies with my boys and we really have a lot of fun in baking these cookies.

Cookie Ingredients:

1		cup LAND O LAKES® Butter, softened
1		cup sugar
1		egg
2		tablespoons orange juice
1		tablespoon vanilla
2 1/2		cups all-purpose flour
1		teaspoon baking powder

Coating Ingredients:

12

ounces vanilla-flavored candy coating (almond bark)

Decorations Ingredients:

		Sanding sugars, coconut, decorator sparkle gels, decorator
		candies such as (starlight mint candy, candy buttons, mini
		pastel chips, red and green swirled chips,
		jumbo confetti), as desired

METHOD :

Combine butter, sugar, egg, orange juice and vanilla in large bowl. Beat at medium speed, until creamy. Reduce speed to low; add flour and baking powder. Beat, scraping bowl often, until well mixed.

Divide dough into thirds. Shape each third into a ball; flatten slightly. Wrap each in plastic food wrap; refrigerate until firm (at least 2 hours).

Heat oven to 400°F. Roll out dough on lightly floured surface, one-third at a time (keeping remaining dough refrigerated), to 1/8 to 1/4 inch thickness. Cut with 3-inch round ornament cookie cutter. Place 1-inch apart onto ungreased cookie sheets. Bake for 6 to 8 minutes or until edges just begin to turn lightly browned. Cool completely.

Place candy coating in deep 1-quart saucepan. Cook over medium-low heat, stirring occasionally, until melted (5 to 8 minutes). Remove from heat.

Working with a few cookies at a time, dip top one-third of cookie into melted coating; shake off excess. Place onto waxed paper. Immediately, before coating hardens, decorate dipped portions to create hats. Repeat with remaining cookies.

Decorate as desired using candies to create eyes, nose, cheeks and mouth. Attach candies to cookies with a dab of melted candy coating. Let set 15 minutes to allow candy coating to harden.

Store in single layers in loosely covered container.

HOLIDAY GINGER COOKIES

COOKIES INGREDIENTS :
1 cup sugar
1 cup butter, softened
1 egg
3 tbsp molasses
1 tsp vannila extract
3 cups all-purpose flour
2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp baking soda
1/4 teaspoon salt

FROSTING INGRDIENTS :
3 cups powdered sugar
1/3 cup butter, softened
1 tsp vanilla extract
1 to 2 tbsp milk


METHOD :

Combine sugar, butter, egg, molasses and vanilla in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add all remaining cookies ingredients. Beat until well mixed. Divide dough in half; wrap in plastic food wrap. Refrigerate until firm ( 1 to 2 hours ).

Heat oven to 375 degree F.

Roll out dough on lightly floured surface, one-half at a time ( keeping remaining dough refrigerated ), to 1/8-inch thickness. Cut with 4-inch cookie cutter. Place cookies 1 inch apart onto ungreased cookies sheets. Bake for 6-9 minutes or until set. Let stand 1 minute; remove from cookie sheets. Cool completely on a rack.

Combine powdered sugar, butter and vanilla in small bowl. Beat at low speed, adding enough milk for desired spreading consistency. Decorate cooled cookies with frosting as desired.