How To make Granny's Spice Cookies
1 c Butter or margarine; softene
1 1/2 c Sugar
1 Egg; lightly beaten
2 tb Corn syrup, light
2 tb Orange peel; grated
1 tb Cold water
3 1/4 c All-purpose flour
2 ts Baking soda
2 ts Ground cinnamon
1 ts Ground ginger
1/2 ts Ground cloves
Red hot candies Nonpareils; and/ or Springles Recipe by: Taste of Home Magazine, December/January
In a mixing bowl, cream butter and sugar. Add egg, corn syrup, orange peel and cold water. Combine flour, baking soda, cinnamon, ginger and cloves; ad to creamed mixture and mix well. Chill for at least an hour. On a lightly floured surface, roll dough, a portion at a time, to 1/8-inch thickness. Cu into desired shapes. Place on greased baking sheets. Decorate as desired. B at 375' for 6-8 minutes or until lightly browned. Shown with sprinkles lightly over, a red dot in center. A hole close to top with ribbon in hung on the tree, or laying on a plate. Cut with a scalloped biscuit cutter. Article: Favorites from Grandma's Pantry Submitted by Valerie Hudson, IA Her comments: Granny always had a batch of these delicious, crispy cookies waiting for us at her home. -----
How To make Granny's Spice Cookies's Videos
Granny's Basler Brunsli - Christmas Chocolate and Nut Cookie
Granny’s chocolate and Nut cookie (“Basler Brunsli”)
Recipe for 1 baking tray / about 30 pcs
(542kcal/100g)
Ingredients:
3 bags walnuts (390g)
1 cup caster sugar (250g)
1 bar dark chocolate (100g)
1 tsp cinnamon powder (2g)
1 pinch cloves powder (0,1g)
2x egg white (72g)
1 tbsp Kirsch (cherry brandy) (8g)
Some icing sugar to roll out the dough.
Preparation method:
- Force the walnuts through a fine grater / food processor into a bowl.
- Also grind the chocolate with the same grater into the same bowl.
- Add the cinnamon powder, cloves powder and the sugar.
- Also add the egg white and the kirsch.
- Mix everything with your hands until you have a compact dough, don’t knead to long.
- Form the dough into a flat square and wrap it in cling firm. Put it in the fridge to settle for 2hrs.
- Add some icing sugar on to your working surface, put the dough on it and put some
icing sugar on the dough.
Spread out the dough with a rolling pin until it is about as thick as your little finger.
- Cut out the cookies with your biscuit cutters and put them on a baking tray with baking paper.
- Knead the leftovers together and repeat the rolling out / cutting until all dough is used.
- Bake the cookies at 130°C (266°F) for 25 minutes.
- Remove the cookies from the tray after the baking and put them on a cooling rack.
Notice:
-These cookies shouldn’t be baked too hot! It is rather drying not baking.
My Granny always made these cookies for Christmas. The Walnuts give the a really nice flavor and she always put in a lot of Kirsch.
Preparation time: 25min
Cooking time: 25min
Start to Finish: 2h 50min
Shelf life:
-You can keep these cookies in a tin for about 3-4 weeks, notice that you have to work very clean and the tin should also be very clean, otherwise the cookies will grow mould.
-The better choice would be to freeze them in an airtight bag and defrost them 2h before consumption. You can keep the cookies in the freezer for at least 3 months and they will taste still very fresh after defrosting.
Grater / Food processer I use:
The grater I use is not available in the US, but this grater will do the same job just as fine:
In the UK there is a other version of the grater I use available which I recommend:
#Baslerbrunsli #Christmascookies #cookswiss
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Granny's Pumpkin Cookie Recipe
Granny's Pumpkin Cookies
3 1/2-4 cups sugar
3 cups pumpkin (1 large can)
6 cups flour (start with 5, then add the sixth)
3 Tbsp cinnamon
1 1/2 cup shortening
3 tsp vanilla
3 tsp baking soda
Mix together. Add nuts, raisins, or coconut as desired. Drop on greased cookie sheet. Bake at 375 degrees for 1015 mins.
Claire Saffitz Makes CHOCOLATE CHIP COOKIES | Dessert Person
Claire Saffitz Makes Chocolate Chip Cookies | Dessert Person
What makes the best chocolate chip cookies? In Claire’s opinion, it’s a chewy edge, soft and chewy center, puddles of chocolate (in this case, dark and milk), a healthy amount of salt, and, crucially, lots of butterscotch-y flavor from the interplay of vanilla, brown sugar, and brown butter. That might sound like a lot, but it all comes together easily in a couple of bowls, no stand mixer required. The hardest part is definitely waiting for the dough to chill in the fridge before baking.
#ClaireSaffitz #Baking #Cookies
Chocolate Chip Cookies
2 sticks unsalted butter (8 oz / 227g), cut into tablespoons
2 tablespoons heavy cream, half-and-half, or whole milk (1 oz / 28g)
2 cups all-purpose flour (9.2 oz / 260g)
2 teaspoons Diamond Crystal kosher salt (0.22 oz / 6g)
1 teaspoon baking soda (0.21 oz / 6g)
3/4 cup packed dark brown sugar (5.3 oz / 150g)
3/4 cup granulated sugar (5.3 oz / 150g)
2 large eggs (3.5 oz / 100g), cold from the refrigerator
1 tablespoon vanilla extract
5 ounces (142g) bittersweet chocolate disks, half coarsely chopped
5 ounces (142g) milk chocolate disks, half coarsely chopped
Video Breakdown:
0:00 Start
0:10 Intro to Chocolate Chip Cookies
0:29 Dessert Person Intro Animation
0:47 About Chocolate Chip Cookies
1:28 Explanation of The Best Chocolate Chip Cookies
2:00 Ingredients & Special Equipment
2:57 Brown The Butter
4:40 Mix The Batter
9:08 Chocolate
12:07 Portion out Cookies
15:03 Preheat & Prepare Pans
16:55 Chill & Eat The Best Chocolate Chip Cookies
18:35 Splitting Firewood.
Thanks for watching!
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Photographer: Alex Lau
Food Stylist: Sue Li
Prop Stylist: Astrid Chastka
Video Series:
Producer/Director: @VincentCross
Camera Operator: Calvin Robertson
Sound Engineer/Music: Michael Guggino
Editor: Hal McFall
Animation Credits:
Character Designer/Animator: Jack Sherry
Character Rigger: Johara Dutton
Background/Prop Designer: M. Cody Wiley
Background Illustrator: Jagriti Khirwar
Cookies For My Grandma
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Belgian Spice Cookies
Belgian Spice Cookies are so delicious and add that spice flavor we all love so much. The spices in these cookie lean more toward aroma rather than heat and that is what makes them so special. As these cookies bake in the oven the spice flavors scent the home with welcoming and reassuring aromas. It's amazing! Your guess and/or family with gather in the kitchen in anticipation of their arrival from the oven to the cookie plate. Grab that glass of cold milk, hot coffee or tea and you're all set!
Here is the recipe:
170g/ 3/4 cup (1.5( sticks unsalted butter (sift)
133g/ 2/3 cup granulated sugar
122g/ 2/3 cup brown sugar
375g/ 3 cups all-purpose flour
42ml/ 1/3 cup heavy cream
1g/ 1/4 tsp salt
2g/ 1/2 tsp baking soda
8g/ 2 tsp cinnamon
8g/ 2 tsp nutmeg
4g/ 1 tsp ground coriander
4g/ 1 tsp ginger
2g/ 1/2 tsp ground cloves
1g/ 1/4 tsp black pepper
2g/ 1/2 tsp allspice
Cut out cookies and place on baking tray lines with parchment
Chill cookies for 30 minutes
Bake @ 350F/ 176C for 18 minutes (ovens vary)
Recipe makes 36-48 medium-sized cookies
Christmas Series: Basler Brunsli (Swiss Chocolate Spice Cookies) | Gluten-Free
Basler Brunsli is a traditional Swiss Christmas cookie that originated from Basel, Switzerland. These satisfyingly sweet chocolate almond and subtly spiced cookies dates back to the 18th century. I used Lindt Piccolo Dark chocolate for this recipe.
Basler Brunsli es una galleta navideña suiza tradicional que se originó en Basilea, Suiza. Estas deliciosamente dulces almendras de chocolate y galletas sutilmente especiadas se remontan al siglo XVIII. Usé chocolate Lindt Piccolo Dark para esta receta.
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