Recipes

Ingredients: 1/4 loving cup heavy cream 2/3 loving cup Swedish low-cal syrup or molasses 1/2 loving cup sugar 3/4 loving cup butter, at room temperature i egg, at room temperature i tablespoon roasted soil ginger i tablespoon soil cloves i teaspoon soil cinnamon i tablespoon soil cardamom i teaspoon baking soda iii cups flour Directions: In a pocket-sized pot, melt the butter together with the syrup together. Allow to cool. Pour into a mixing bowl together with add together the remaining ingredients. Refrigerate five hours or upwards to overnight. Preheat oven to 350. Line baking sheets amongst silipats or parchment paper. Roll out the dough onto a floured surface together with cutting into shapes. Bake for 8 minutes or until chocolate-brown together with crisp. Cool on a wire rack. My thoughts: My involvement inwards all things Swedish continues amongst these cookies. When nosotros went to the St. Lucia festival they served these together with every bit busines

Ingredients: 3 cups flour 1/2 loving cup sugar 3/4 loving cup butter, room temperature 3 eggs, at room temperature 2 1/2 teaspoons baking powder 2 teaspoons orangish zest 1/2 teaspoon terra firma roasted or regular ginger jam (I used my Cara Cara Orange Jam ) Directions: Preheat oven to 375. Line ii cookie sheets amongst silipats or parchment paper. In a large bowl, musical rhythm out together the butter, carbohydrate too egg. Add the remaining dry out ingredients. Mix until smooth. Roll the dough out onto a clean, floured surface. When the dough is virtually a 1/4 inch thick, cutting 2 1/2-3 inch* circles out of the dough. Place them on the prepared pans. Spoon approximately jam into the middle of each circle. Fold 3 sides towards the pump too press downward (this business office is unremarkably referred to every bit "pinching" the corners but it should survive to a greater extent than similar "pressing") to shape a triangle. Bake 12 minutes or until

Ingredients: ane 1/2 cups flour 1/2 loving cup butter, at room temperature 1/2 loving cup sugar ane egg, at room temperature zest from a lemon jam pearl sugar Directions: Preheat oven to 350. Line a cookie canvas amongst parchment paper. Cream together the butter as well as sugar. Add the egg, flour as well as zest. Mix until a thick dough forms. Refrigerate until firm, if needed. Roll out onto a floured surface to nearly 1/4 inch thick. Use a three inch biscuit cutter to brand rounds. Center ane tablespoons jam into each cookie. Fold inward one-half as well as pinch shut. Sprinkle amongst pearl sugar. Bake for 12-15 minutes or until golden brown. Remove a  wire rack to cool. My thoughts: It is fourth dimension for an other installment of Bravo's “Around the World inward lxxx Plates” ! This calendar week they volition hold upwards inward Bologna, Italy (June 13th 10/9c) then Matt made these traditional Bolognese cookies. Apparently they are traditionally

Ingredients: 1/2 loving cup butter, room temperature 1 loving cup nighttime brownish sugar three tablespoons liquid turbinado sugar 1 egg, at room temperature 1 loving cup pumpkin puree ii 1/4 cups flour 1 teaspoon baking powder 1/2 teaspoon roasted dry reason ginger colored carbohydrate (optional) confectioners' sugar Directions: Preheat oven to 375. Line three cookie sail amongst parchment paper. Cream together the carbohydrate as well as butter until fluffy, the add together the liquid turbinado carbohydrate as well as egg. In a 2nd bowl, whisk together all of the dry out ingredients.. Add the dry out mixture as well as pumpkin alternately to the carbohydrate mixture. Mix until good combined. Drop tablespoons of dough onto the lined cookie sheet. Sprinkle amongst colored carbohydrate if desired. Flatten the cookies slightly amongst the dorsum of a spoon. Bake for 12 minutes. Slide the parchment newspaper (with the cookies even as well as hence on top!) onto

Ingredients: 1 curlicue (16.5 oz) Pillsbury® refrigerated peanut butter cookies 2/3 loving cup creamy peanut butter ½ loving cup confectioners’ sugar ½ loving cup cocoa Directions: Preheat oven to 350°F. Line ii cookie sheets amongst parchment paper. Roll the dough into 1 inch balls. Place on the cookie sheets spacing each cookie ii inches apart. Bake 10-12 minutes or until slightly browned together with “set” inwards the middle. Remove to a wire rack together with cool completely. Line a platter or cookie canvass amongst waxed paper. Whisk together cocoa together with confectioners’ saccharide inwards a shallow bowl. Place the cookies inwards a nutrient processor together with pulse them until they are fine crumbs. Pour the crumbs into a medium bowl together with stir inwards the peanut butter. Mix until a uniform texture is reached. Roll the mixture into 1 inch balls. Roll each ball inwards the cocoa together with saccharide mixture. Place on waxed newspaper lined plat

Ingredients: v tablespoons white sparkling sugar i gyre (16.5 oz) Pillsbury® refrigerated saccharide cookies 12 oz prepared lemon curd* three tablespoons lemon zest Directions: Preheat oven to 350. Line a 24-well mini muffin tin post away amongst newspaper liners. Pour sparkling saccharide into a small-scale bowl. Roll tablespoons of dough to shape a ball. Roll the dough balls inward the sparkling saccharide as well as house inward the lined muffin tin. Repeat for remaining dough. Bake 12-15 minutes or until golden brown. An indentation volition naturally appear inward the see of each cookie cup. Allow to cool completely inward the pan. Spoon a teaspoon of lemon curd into the see of each cookie. Sprinkle amongst lemon zest. *Or make your own . My thoughts: When Pillsbury asked me as well as another nutrient bloggers to come upwards up amongst around creative recipes using refrigerated dough, I idea it would hold upwards fun to endeavour as well as brand something that

Ingredients: 1/2 loving cup granulated saccharide 1/2 teaspoon Blue Planet cinnamon 1/2 teaspoon Blue Planet ginger 1/4 teaspoon allspice 1 whorl (30 oz) Pillsbury® refrigerated gingerbread cookie dough 1 handbag (13 oz) KISSES® night chocolates, unwrapped Directions: Preheat oven to 350. Line ii cookie sheets amongst parchment paper. Whisk together the spices as well as saccharide inwards modest bowl. Shape dough into 1-inch balls. Roll inwards saccharide mixture to coat. Place ii inches apart on lined baking sheets. Bake 8-10 minutes or until edges of cookies but laid about to brown. Immediately press a candy into centre of each cookie. Remove to wire racks; cool completely. My thoughts: Pillsbury asked me as well as a few other nutrient bloggers to practise or therefore recipes using their refrigerated cookie dough. I had pitched or therefore ideas for cookies as well as this one, Gingerbread Kisses, uses their express edition gingerbread cookie dough. I'd seen it

Ingredients: for the crust: 1 1/2 loving cup speculoos crumbs v tablespoons melted butter, cooled slightly for the cheesecake: 1/2 teaspoon vanilla 1 1/2 lbs brick Greek yogurt cream cheese*, at room temperature 1 1/2 loving cup (full fat) Greek yogurt, at room temperature 1 tablespoon powdered obviously gelatin (one packet) iii tablespoons water 1/4 loving cup speculoos spread (aka cookie butter) Directions: Preheat oven to 350. Mix the crumbs too the butter until damp. Press firmly into the bottom of ix inch springform pan. Bake for 10 minutes or until it starts to expect dry out on the top. Cool. Lightly grease the sides of the pan. Meanwhile, mix together the vanilla, cream cheese too yogurt until good blended. Soften the gelatin inwards the H2O inwards an oven-proof ramekin. Heat nigh 1/2 inch H2O inwards a pocket-size skillet. Place the ramekin inwards the skillet too stir until the gelatin dissolves. While the mixer is running our the gelatin over the cream

Ingredients: 1 3/4 cups confectioners sugar 1 loving cup almond flour (aka almond meal) iii egg whites, at room temperature 1/2 teaspoon cream of tartar 1/4 loving cup superfine sugar* 1/2 teaspoon rootage beer concentrate thick marshmallow H2O ice cream topping or fluffy white frosting Directions: Line iii baking sheets amongst parchment paper. Set aside. Whisk the confectioner's saccharide as well as almond flour through a fine sieve (this took forever) into a large (preferably glass) bowl. In a large bowl or the bowl of standmixer, trounce the eggs as well as cream of tartar until frothy. Slowly current inwards the superfine saccharide as well as plough on high. Beat until strong as well as glossy. Scrape the egg whites into the bowl amongst the almond-sugar mixture. Fold inwards egg whites. Add the rootage beer concentrate. Fold into the batter until it forms a ribbon as well as streams off the spoon inwards a enterprise sheet, nigh iii minutes. Transfer the bat

Ingredients: i 1/4 cups flour 1/2 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon tabular array salt (optional) 3/4 loving cup shine peanut butter* iv ounces butter, at room temperature 2/3 loving cup light-brown sugar i large egg i teaspoon vanilla paste 1/2 loving cup sugar 1/2-3/4 loving cup Musselman's Apple Butter Preheat oven to 350. Line ii baking sheets alongside parchment paper. Set aside. Whisk together dry out ingredients inwards a pocket-sized bowl. Set aside. Beat peanut butter together with butter alongside a mixer until smooth. Add chocolate-brown sugar, together with piece of occupation along to trounce until fluffy together with good incorporated. Add egg together with vanilla paste, together with trounce until incorporated. Stream inwards dry out ingredients, together with mix until combined. Scoop tablespoons of dough together with ringlet inwards your hands to shape into balls. Pour carbohydrate into a shallow bowl. Roll eac

Ingredients: 1 1/4 cups flour 1 teaspoon baking powder 1/4 teaspoon salt 8 oz (brick) cream cheese, at room temperature iv ounces butter, at room temperature 2/3 loving cup sugar 1 large egg 1 teaspoon vanilla 10 oz guava glue (goiabada) 1/4 loving cup water Ingredients: Preheat oven to 350. Line 2 baking sheets amongst parchment paper. Set aside. Whisk together dry out ingredients inward a minor bowl. Set aside. Beat cream cheese as well as butter amongst a mixer until smooth. Add sugar, as well as move along to rhythm out until fluffy as well as good incorporated. Add egg as well as vanilla paste, as well as rhythm out until incorporated. Stream inward dry out ingredients, as well as mix until combined. Scoop tablespoons of dough as well as curlicue inward your hands to shape into balls, as well as house on parchment-lined baking sheets, nigh 2 inches apart. If the dough is real sticky, refrigerate it 10-15 minutes prior to rolling into balls. Bake until co

Ingredients: 2 1/2 cups flour 1/2 loving cup sugar 1/2 loving cup butter, room temperature 2 eggs, at room temperature 1 1/2 teaspoons baking powder 1/2 teaspoon orangish extract orangish jam/marmalade (I used Seville Orange Fiordifrutta ) Directions: Preheat oven to 375. Line 2 cookie sheets alongside parchment paper. In a large bowl, trounce together the butter, sugar, extract as well as egg. Add the remaining dry out ingredients. Mix until smooth. Roll the dough out onto a clean, floured surface. When the dough is almost a 1/4 inch thick, cutting 2 1/2-3 inch circles out of the dough using a cookie, biscuit or doughnut cutter. Place them on the prepared pans. Spoon approximately jam into the middle of each circle. Fold 3 sides towards the pump as well as press downwards to shape a triangle. Bake 12 minutes or until golden. Cool on a wire rack. Yield: almost 3 dozen cookies My thoughts: Happy Purim! Any vacation where you lot convey an excuse to brand coo

Ingredients: iii egg whites, at room temperature pinch salt 1/4 teaspoon cream of tartar 3/4 loving cup sugar 3/4 oz freeze dried raspberries Directions: Preheat oven to 250. Line a baking sail amongst parchment paper. Set aside. Place the raspberries inwards a Vitamix, mortar as well as pestle or nutrient processor as well as grind until it forms a powder. Whisk the mixture through a fine sieve to take away whatever seeds/chunks into a bowl. Measure out iii 1/2 tablespoons of powder. Place inwards a bowl as well as whisk inwards the sugar. Meanwhile, inwards the bowl of a stand upwards mixer or a regular bowl as well as using a mitt mixer, vanquish the eggs, salt, as well as cream of tartar together until soft peaks form. While the mixer is nonetheless running, slow flow inwards the raspberry/sugar mixture. Beat until potent peaks form. Using a regular dining teaspoon as well as your fingers or a bit spoon, house heaping spoonfuls of meringue on the lined baking shee

Ingredients: 1/3 lb butter (at room temperature) ii eggs (at room temperature) 1 1/3 cups sugar ii 1/3 cups flour 1/2 teaspoon baking powder 1 teaspoon vanilla 3-4 tablespoons colored sprinkles (I used Betty Crocker Hollyberry) Directions: Preheat the oven to 350. Grease together with flour 1 8x8 pan. In a medium-sized bowl whisk together the dry out ingredients. Set aside. In a large bowl, cream the butter together with sugars until low-cal together with fluffy. Add the egg together with vanilla together with combine thoroughly. Gradually add together the dry out ingredients to the sweetened butter together with mix until a real thick dough forms. Fold inward the sprinkles, distributing them evenly. Press the dough into the prepared pan inward an fifty-fifty layer, taking tending to affect all sides of the pan. Bake thirty minutes or until the edges are golden brownish together with alone 1-2 crumbs come upwardly out on a toothpick inserted inward the middle of

Ingredients: 1/2 loving cup sugar 1/2 loving cup butter, room temperature 2 eggs, at room temperature 1/2 teaspoon vanilla 2 cups flour 1/2 loving cup peanut butter pulverisation (I used PBFit ) 1 1/2 teaspoons baking powder  jam (I used elderberry jam) Directions: Preheat oven to 375. Line ii cookie sheets alongside parchment paper. In a large bowl, trounce together the butter, sugar, vanilla together with egg. Add the remaining dry out ingredients. Mix until smooth. Roll the dough out onto a clean, floured surface. When the dough is nigh a 1/4 inch thick, cutting 2 1/2-3 inch circles out of the dough using a cookie, biscuit or doughnut cutter. Place them on the prepared pans. Spoon to a greater extent than or less jam into the middle of each circle. Fold 3 sides towards the middle together with press downward to shape a triangle. Do non re-roll dough. Cut scraps into pocket-size shapes together with bake as-is, if desired. Bake 12 minutes or until golde

Ingredients: for the cookies: 1 1/3 cups  flour 1/2  teaspoon baking powder pinch salt 4 1/2 tablespoons butter, at room temperature 1 loving cup sugar 1 egg 8 oz whole milk ricotta cheese 1/4 loving cup lemon juice (about 1 large lemon's worth) zest of ane lemon for the glaze: 1 1/2 cups confectioners sugar 1/4 loving cup lemon juice (about 1 large lemon's worth) zest of ane lemon Directions: for the cookies: Preheat oven to 350. Line 2 baking sheets amongst parchment newspaper or a silicone baking mat. In a medium-sized bowl whisk together the flour, baking powder, in addition to salt. Set aside. Place the saccharide in addition to butter inward the bowl of a stand upward mixer or a large bowl, operate an electrical mixer amongst the paddle attachment in addition to mix the butter in addition to saccharide until fluffy. Add the egg,  ricotta cheese, lemon juice, in addition to lemon zest. Mix to combine. Stir inward the dry out ingredients

Ingredients: 2 cups flour 3/4 loving cup instant hot chocolate (cocoa) mix (I used this ) 1 loving cup (unsalted) butter, at room temperature 1 loving cup sugar 1 loving cup black brownish sugar 2 eggs, at room temperature 1/4 teaspoon vanilla extract 1/2 teaspoon baking powder 10 oz bittersweet or semisweet chocolate chips 3/4 loving cup vanilla dehydrated mini marshmallows* pinch salt Directions: Preheat the oven to 350. Line 2-3 cookie sheets amongst silicone baking mats or parchment. In a large bowl, cream the butter, vanilla, in addition to sugars for five minutes. Add the eggs, crunch five minutes. Gradually add together the dry out ingredients to the butter mixture in addition to mix until a really thick dough forms. Fold inwards the chips in addition to marshmallows. Refrigerate, covered, xxx minutes. Form cookies yesteryear dropping 1 heaping tablespoon of dough ii inches apart. I used this scoop . sprinkle amongst additional marshmallows if desired.

Ingredients: half dozen oz semisweet chocolate chunks 1 vanilla bean 1 1/3 loving cup flour 1/2 loving cup butter, at room temperature 1/2 loving cup lite brownish sugar 1/2 loving cup sugar 1 egg at room temperature 1 teaspoon vanilla 1 teaspoon baking powder 1/2 teaspoon kosher salt Directions: Preheat the oven to 350. Line 2 cookie sheets amongst parchment paper. Scrape the seeds out of the vanilla bean. Set aside. In a large bowl, cream the butter together with sugars until lite together with fluffy. Add the egg together with vanilla, vanilla edible bean scrapings together with combine thoroughly. Gradually add together the dry out ingredients together with mix until a rattling thick dough forms. Fold inward the chocolate chunks. Form cookies past times dropping tablespoons of dough on the canvas 2 inches apart. Flatten slightly together with therefore bake until lite brown, 12 minutes. Cool on wire racks. Yield: almost 2 dozen My thoughts: Last nighttime

Ingredients: 1 3/4 cups flour 3/4 loving cup nighttime brownish or nighttime Candi sugar 1/2 loving cup butter, at room temperature 1 egg, at room temperature 1 teaspoon solid soil cinnamon 1/2 teaspoon solid soil ginger 1/2 teaspoon solid soil cloves 1/2 teaspoon baking powder 1/4 teaspoon freshly solid soil dark pepper 1/8 teaspoon nutmeg 1/8 teaspoon allspice Directions: Preheat oven to 350. Whisk together the dry out (except sugar) ingredients inward a medium bowl. Set aside. Cream together the saccharide as well as butter. Beat inward the egg. Slowly mix inward the dry out ingredients until good combined. It volition last rather thick. Roll out on a construct clean surface to a piddling less than 1/4 inch thick. Use speculoos molds to press into shapes, a speculoos pan, operate cookie cutters or precisely cutting into squares. Alternatively, press into a cookie canvas amongst shaped cavities. Bake for fifteen minutes or until the cookies are browned but even hence s

Ingredients: 1/4 loving cup heavy cream 2/3 loving cup Swedish low-cal syrup or molasses 1/2 loving cup sugar 3/4 loving cup butter, at room temperature i egg, at room temperature i tablespoon roasted soil ginger i tablespoon soil cloves i teaspoon soil cinnamon i tablespoon soil cardamom i teaspoon baking soda iii cups flour Directions: In a pocket-sized pot, melt the butter together with the syrup together. Allow to cool. Pour into a mixing bowl together with add together the remaining ingredients. Refrigerate five hours or upwards to overnight. Preheat oven to 350. Line baking sheets amongst silipats or parchment paper. Roll out the dough onto a floured surface together with cutting into shapes. Bake for 8 minutes or until chocolate-brown together with crisp. Cool on a wire rack. My thoughts: My involvement inwards all things Swedish continues amongst these cookies. When nosotros went to the St. Lucia festival they served these together with every bit busines