Cookie monster

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If there was this magic potion that would make me thin after eating loads of cookies, if there was….. Girl can dream right? This is kind of a repost from my old blog- I was baking like crazy last year, enjoying my new gift that I called my sweet Kitty Aid – I’ve been dreaming of it ever since I saw it for the first time. It works like charm but so is sugar on my body fat level. So beware- those cookies are amazing but this is no diet food, so use it with caution ­čśë

Two recipes are from last year’s post about cookies and one is my favourite old Polish recipe for gingerbread cookies that you make in November and it stands for 6 weeks getting better and better and better- you get the drill. I found it several years ago on one of my mother/kid forums and have been using it ever since. It was called Silije gingerbread cookies. So prepare the batter now and just leave it somewhere cool- we’ll get back to it in a few weeks.

RECIPE – OLD POLISH GINGERBREAD COOKIES

1 kg of plain flour
1/2 l of buckweat honey
200 g of lard
2 glasses of sugar
1/2 glass of milk
3 teaspoons baking soda
3 eggs
pinch of salt
one pack gingerbread spice mix
ground ginger
cinnamon
cardamom
pinch of nutmeg
crushed cloves

Put a pan on low heat and melt honey, sugar and lard until they combine.Let cool completely. Mix flour, eggs, baking soda(dissolve in cold milk first),salt and spices(there should be around half a glass full of spices- be careful with nutmeg(only few pinches)). Mix until combines, cover with foil and let rest in cool place for a few weeks. It doesn't have to be the fridge, just cooler than normal room temperature.I usually double the amount if I want to eat some and give some of the cookies.

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This recipe is one of my favourites because I’m crazy about peanut butter and I’m crazy about all things crunchy, so you get it- this is the ultimate cookie for me. Donna Hay recipe.

RECIPE – PEANUT BUTTER AND ALMONDS COOKIES

100 g soft unsalted butter
140 g smooth peanut butter
1 teaspoon vanilla extract
220g of sugar
1 egg
185 g plain flour
1/4 teaspoon baking soda
whole almonds for decoration
Preheat your oven to 170 degrees C(Donna says 180C- not true about my oven). In the standing mixer- mix butter, peanut butter, vanilla extract and sugar- mix until pale- around good 8-10 minutes.Add egg and mix for another 1-2 minutes.Add flour and soda and mix until combined. Put between two sheets of baking paper and roll to 5mm thick and put in the fridge for 30 minutes. After that cut round cookies and decorate with almonds. Bake for 12-14 minutes- be careful not to miss when they start browning around the edges.

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And the last recipe is also from Donna Hay- it’s Linzer sabl├ęs – a sandwiched cookie with jam filling peeking through a “window” dusted with confectioners sugar.

RECIPE – COCONUT LINZER COOKIES

125g soft unsalted butter
110 g caster sugar
1 teaspoon vanilla extract
225g of flour
40g dessicated coconut
1/2 teaspoon baking powder
confectioners sugar
raspberry jam
Preheat your oven to 170 degrees C. In the standing mixer- mix butter, vanilla extract and sugar- mix until pale- around good 8-10 minutes.Add egg and mix for another 1-2 minutes.Add flour and baking powder and cocconut and mix until combined. Divide mixture to two parts. Put between two sheets of baking paper and roll to 5mm thick and put in the fridge for 30 minutes. After cut cookies one part full and one with a window(shape of your choice). Bake for 8-10 minutes. Let cool, dust upper part with sugar. Sandwich with jam. Enjoy!

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