How To make Chocolate Pinon Cookies
1 c Butter
1/4 c Sugar
1 ts Vanilla
2/3 c Grated semisweet chocolate
1 c Pine nuts
Toasted/lightly chopped 2 1/4 c Cake flour
1/2 ts Salt
Powered sugar Recipe by: Susan Feniger and Mary Sue Milliken Preheat the oven to 350 degrees. With an electric mixer, in a medium-size bowl, cream the butter and sugar. Stir in the vanilla, grated chocolate, and pine nuts. Mix in the flour and salt. Chill the dough. When ready to bake, roll out the dough, on a floured surface, to a 1/4-inch thickness. Cut out the cookies with a 2-inch round cookie cutter.
Gather the scraps together and reroll the dough to cut out more cookies. Place slightly apart on a nonstick baking sheet. Bake for 10 minutes, or until the cookies are dry and firm. When cool, dust the cookies with the powdered sugar. This recipe yields about 28 to 32 cookies. TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6287 broadcast 10-31 1996) -----
How To make Chocolate Pinon Cookies's Videos
New Mexican Bizcochitos! with Natividad Manzanares
Natividad Manzanares is known for making the best Bizcochitos in Northern New Mexico. The humble Bizcochito cookie has traditionally been made for Christmas, weddings, and special occasions for the past four hundred years! If you would like to support our work recording disappearing traditional culture, please donate at:
Bizcochito Cookies!
Shot in UltraHD 4K so turn up the resolution and get all the delicious detail!
Happy Cinco de Mayo, and in the spirit of the holiday these crispy, tender and traditionally lard based cookies are a variation on the traditional Mexican Wedding Cakes (cookies). Bizcochitos were developed in New Mexico and are served during special celebrations and religious holidays, especially around the Christmas season. In the traditional recipe anise, cinnamon and orange are the pronounced flavors. I also saw variations with lemon instead of orange and some with no citrus at all. I came up with this quite lovely combination of Orange and Coconut, mostly because I wanted to use ingredients that I already had on hand. I must say they turned out fantastic. Super tender, light and crisp.
To print the recipe check the full recipe on my blog:
Ingredients
Makes about 40 cookies
1/2 cup shortening
1/2 cup coconut oil
3/4 cup granulated sugar
2 eggs
1 Tbls orange zest
1 tsp anise seeds
1 tsp coconut extract
2 1/2 cups flour
1 1/2 tsp baking powder
1/2 tsp salt
Sugar Topping
1/2 cup granulated sugar
3 Tbls shredded coconut
1. Preheat over to 350 degrees
2. Prepare baking sheets lining with parchment
3. In the bowl of food processor add 1/2 cup sugar and shredded coconut. Pulse 5-6 times to mix well. Set aside.
4. In a separate bowl sift together flour, baking powder and salt. Set aside.
5. In bowl of stand mixer with paddle attachment or in large bowl with hand mixer combine shortening and coconut oil and mix well until begins to get airy.
6. Slowly add in sugar and continue to blend well on medium until the sugar begins to dissolve slightly.
7. Lower mixer speed and add in eggs. Blend until well combined.
8. Add in zest, anise seeds and coconut extract. Blend well. Stop mixing to scrape down sides and blend again.
9. On low, spoon in flour mix. Mix on low until the dough begins to pull away from the sides of the bowl then stop the mixture. Using a rubber spatula pull the dough together and pour out onto a wide sheet of plastic wrap.
10. Wrap plastic wrap loosely around the dough at the same time pressing the dough down into a disc about 1/2 inch in thickness. Refrigerate dough for at least 30 minutes to overnight.
11. Pull chilled dough from refrigerator and cut in 1/2 or 1/4 to work with smaller amount.
12. Roll out on a lightly floured surface to 1/4 inch thickness, cut to desired shape and place cookies about 1/2 inch apart onto prepared baking sheets.
13. Generously sprinkle the tops with the coconut sugar topping.
14. Bake in preheated oven 10-14 minutes rotating the baking sheet halfway through baking.
15. Cool on wire rack. Store in airtight container for 8-10 days.
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Recreating My Great Grandpa's Lost Candy Recipe!
Recreating My Great Grandpa's Lost Candy Recipe! He made coconut brittle decades ago, so long ago the recipe no longer exists! But today we tried remaking it with just a half batch, so get it while you still can!
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Hercules Candy has been on Steve’s side of the family since 1910(ish). When he took over in the 70’s, he anticipated after 10 years of hard work, he could move the business out of the basement and into a real storefront. Unfortunately, it took until 2018 for that to happen, but hey at least it happened! Steve and Terry own the shop, Craig (the social media manager) is their son, Cara (wrapper and shipper extraordinaire who is poised to take over the shop one day) is their daughter and Leah (who doesn’t love being on camera and is very elusive) is their oldest daughter. Karen has been working for Hercules Candy since the twins (Craig and Cara) were about 6 months old and everybody else is a new recruit. Don’t forget to subscribe and hit the ???? for more videos!
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Pinoli Cookies - Rossella's Cooking with Nonna
Nonna Giuseppa joins Rossella in making Pinoli Cookies - Cookies with Pine Nuts.
Full Recipe:
Galletitas Besitos de Nuez
Besitos de Nuez. Galletitas Besitos de Nuez de Nuezde Jauja Cocina Mexicana™. Galletitas de nuez y mantequilla que se deshacen en la boca espolvoreadas con azúcar glass. Receta completa, técnicas paso-a-paso y los mejores tips de cómo hacer Galletitas de Nuez. Acompañadas con un buen champurrado café de olla o con un vaso de leche bien fría, son las galletitas favorites de la familia para la #CenadeNavidad y las Fiestas de Fin de Año. Buen provecho, y mil gracias por suscribirse
#besitosdenuez #galletitasdenuez #galletasbesitosdenuez
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How to Make the Best Biscochitos | Biscochitos Cookie Recipe
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