PISTACHIO SABLE COOKIES/ SABLE COOKIES RECIPE/ SANDWICH COOKIES RECIPE/ APRICOT JAM FILLED COOKIES
This sable cookies are the best recipe for you to try this weekend.
adding pistachios in the cookies also on the top makes it so pretty.
try it and you won't be disappointed.
enjoy :)
ingredients
1 cup of unsalted butter at room temperature
1/2 cup of icing sugar
2 large egg yolks
2 cups of all purpose flour
1 teaspoon of vanilla sugar
1/3 cup of ground pistachios
melted white chocolate 100-150 g
apricot jam (about 1 cup)
ground pistachios for the top
*TIPS ON HOW TO MELT THE CHOCOLATE
we are trying to temper the chocolate in the microwave.
chop the chocolate very finely and put it in a microwave safe plastic bowl (don't use glass bowl because glass bowl will heat very quickly and your chocolate will melt quickly without getting tempered)
now put the bowl in the microwave and every 10 second , take out the bowl and stir the chocolate very well , you have to do this step several times until the chocolate is completely melted.
the goal is to melt the chocolate very slowly to keep it cool .
makes 20-22 3 inch cookies
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Polish Kolaczki Cookies
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INGREDIENTS:
1 cup (2 sticks, 226 gr) unsalted butter, room temp
8 oz (225 gr) cream cheese, room temp
1/4 tsp vanilla extract
1/2 tsp kosher salt
2 1/4 cups (270 gr) all purpose flour (measured properly by spooning into measuring cups without packing down and leveling off)
solo brand filling of choice
powdered sugar for rolling and dusting
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Kolaczki cookies are a traditional Polish cream cheese cookie. The cookie dough almost mimics a pastry and is filled with a variety of fillings such as apricot, prune, cherry, almond, poppy seed, and more!
I had never tasted or even heard of a kolaczki cookie until I met my husband. Every holiday season his mother makes these traditional polish cream cheese cookies and they are divine. His family is not Polish themselves, but his parents grew up on the south side of Chicago and these cookies were popular in the area.
In researching this cookie I learned that there are many different spellings including kolaczki, kolachky, kolachy, and kolacky. But however you spell it, the cookie starts with a cream cheese dough that is rolled out and filled with all kinds of fillings.
WHY THESE COOKIES ARE ONE OF MY FAVORITE HOLIDAY COOKIES…
The dough requires very few ingredients
They taste like a fancy pastry, but are much easier to make!
One batch makes a lot of cookies- perfect for sharing or putting in a cookie tin!
The assembly process is best done with a crowd! Make them with kids or other friends and family!
#baking #bakerbettie #christmascookie
Thumbprint Cookies | Jam Cookies Recipe
These thumbprint cookies (aka jam cookies) are buttery, rich and filled with jam of your choice. These cookies are perfect for Christmas, for birthdays or for any holidays. They are easy to make and everyone loves them.
Full written recipe + tips how to make the best cookies:
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Other Cookie Recipes You May Like:
Butter Cookies:
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3-Ingredient Peanut Butter Cookies:
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Ingredients:
1 cup (230g) Butter, softened
2/3 cup (85g) powdered sugar
1 teaspoon Vanilla extract
1/4 teaspoon Salt
1 Egg yolk
2¼ cups (280g) Flour
Jam of your choice
Directions:
1. Line two baking sheets with parchment paper and set aside. Preheat oven to 170°C (340°F).
2. In a large bowl cream butter and powder sugar until smooth and creamy. Add egg yolk, vanilla extract and mix until combined. Add flour, salt and stir until incorporated and dough is formed.
3. Using a one-tablespoon cookie scoop or measuring tablespoon take 1 tablespoon of dough and roll into balls.
4. Then place the balls on prepared baking sheets. Slightly flatten the balls and then make an indentation with your thumb or with a back of a spoon into each ball. At this stage, if dough is too soft, refrigerate for 30 minutes. Then, fill each with cookie the jam.
5. Bake for 12-15 minutes, the cookies should still be pale, but slightly golden at the bottom.
6. Dust with powdered sugar (optional) and allow to cool on a wire rack.
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Polish Christmas Cookies - Kolaczki Swiateczne - Recipe #124
Kolaczki are delicate pastry filled with different kind of filling. I am preparing my Christmas version filled with plum butter and poppy seed feeling!
Recipe for poppy seed filling:
Recipe for plum butter:
Merry Christmas!
Full recipe with all ingredients and instructions you can find at:
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Music: Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
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Ingredients:
230 g, 1 cup of butter, 2 sticks - room temperature
250 g of cream cheese - room temperature
2 cups all purpose flour
1 /2 teaspoon salt
1/3 cup of poppy filling
1/3 cup of plum butter
icing sugar for rolling and serving
Instructions:
In a large mixing bowl, cream together the butter and cream cheese. Mix until smooth.
Mix flour and salt together.
Gradually add in the flour, sifting, beat until a soft dough forms.
Separate dough into 4 balls and wrap each in saran wrap. Refrigerate for 24 hrs.
Preheat your oven to 180 degrees C or 350 degrees F.
Roll out the dough on a surface lightly dusted with powdered sugar until about 1/4-inch thick. Work in small batches, keeping the rest of dough in the fridge. If the dough gets too sticky as you are working with it, place it back in the fridge.
Cut the dough into more or less 6 cm or two-inch squares.
Place about a teaspoon of the plum butter or poppy seed filling in the center of each dough square. Bring two opposite corners of the dough together over the filling to form a roll. Pinch the corners together. You can also place a tsp of filling on a corner of a square and roll it up like a crescent roll.
Place the cookies on ungreased cookie sheets.
Bake for 10 to 12 minutes or until lightly browned. Dust with powdered sugar while warm.
Allow to cool completely on a wire rack.
Enjoy!
Holiday Cookie Series - APRICOT CHOCOLATE SANDWICH COOKIES
Tangy apricot preserves sandwiched between two thin vanilla cookies and drizzled with dark chocolate - these APRICOT CHOCOLATE SANDWICH COOKIES ARE fantastic!
I’m expecting this to become a long-standing tradition here at Weekend at the Cottage - an annual HOLIDAY COOKIE SERIES. Since this is our first, we wanted to make it special, so I called upon four of my most-trusted contributors: my beloved sisters.
I asked each one to share a holiday cookie recipe, the one most often requested by their friends and extended family. All of the recipes are familiar to me; two are childhood favourites, and I’ve certainly eaten my fair share of the other two recipes over the years.
I’m launching the series with my sister Maria’s fantastic APRICOT CHOCOLATE SANDWICH COOKIES. Maria behaves like my mom used to in the kitchen; she “feels her way” through a recipe. She adds a pinch of this or a dab of that until it is just right. I admire her “je ne sais quoi” attitude, although I did need to rein it in a bit to ensure we nailed down the recipe for these cookies.
Back to the recipe, here are some of the things that make it so fabulous:
FRUIT CENTRES – Making the apricot preserve for the sandwich centre was super easy, and I love the way the apricots keep their vibrant colour and tangy flavour too. Considerations for next time: I can’t help but wonder what this would taste like with an ounce of Courvoisier, Cointreau or port. I’d also like to try making the preserves with dried figs or cranberries, something Maria had great success with on her most recent batch.
BUTTER – As this is one of those recipes “loaded” with rich, tasty butter, I feel the need to point out that Maria suggested we use “sweet”, which means unsalted. I guess this further proves that we must be related since I only use unsalted butter in my recipes too.
COOKIE DOUGH – I have to say this cookie dough is a dream to work with. I loved how these readily available ingredients came together in no time to form a dough that rolled out without incident.
COOKIE SIZE – Maria’s instructions are to use a shot glass to cut out the circular cookies. I really like this approach as it mirrors my thought on the subject – cookies shouldn’t be bigger than one or two bites this time of year. Smaller cookies will afford guests an opportunity to taste one or two (or six!) different types. I suggest refraining from serving super-sized cookies – dainty, little-bite wonders are the way to go.
CHOCOLATE DRIZZLE – Melting the dark chocolate chips on a double boiler was easy, as was pouring the melted chocolate into a thick bag. The real trick was to trim away the tiniest smidgen off one of the corners of the bag to create a very fine drizzle pattern that I think looks best.
YIELD AND STORAGE – This recipe yields a whopping 66 finished cookies, which is a lot. Feel free to divide the dough in half if you’d like to prepare the second half a few days later. They also keep really well in an airtight container in the fridge or cold room. I asked Maria if they can be frozen she answered truthfully, “How would I know? They’re usually all gone in a day or two!” I like that type of honesty.
Hopefully, I’ve painted a pretty rosy picture of the beauty of these holiday favourites. They’re certainly worth the effort.
APRICOT CHOCOLATE SANDWICH COOKIES are a holiday classic in the making!
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Oatmeal apricot cookies! - Quick recipe
Simple, quick and healthy treat for your kids and friends - oatmeal apricot cookies!
Ingredients:
oatmeal - 400g
apricots - 130g
butter - 113g
brown sugar - 60g
eggs - 2
baking powder - 8g (2 tsp.)
salt - 1/4 tsp.
put in the fridge for 1 hour before baking
bake for 15-20 min at 180C
Enjoy!
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Fresh Time by Roa
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Title: Fresh Time by Roa
Genre and Mood: Holiday + Bright
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#oatmealcookies #apricotcookies #homemadecookies