Italian Cookies with Jam/ Pizzicati Cookies Recipe
This cookie melts in your mouth, with jam of your choice. Perfect for tea, coffee or any time.
Recipe:
• 3 sticks unsalted butter ( softened)
• 8 oz cream cheese ( softened)
• 1 cup sugar
• 1/4 tsp salt
• 2 eggs
• 1 tbsp baking powder
• lemon zest from the whole lemon
• lemon juice from the half lemon
• 5 flat cups all purpose flour, less or more, as needed
Knead the dough until it’s soft and not sticky
Wrap the dough in a plastic wrap and refrigerate for 20-30 minutes
Place the dough on a lightly floured surface and roll until the dough is approximately ⅛ thick. With a cookie cutter cut squares about 3”x3”, or you can cutout circles, using a tea cup
Place half a teaspoon of jam in the center of each square or circle
Bring the sides of the dough together as if to close square or circle, and pinch the ends gently but firmly together to secure them.
Place the cookies on a baking sheet covered with parchment paper. Bake them on 375f for about 17-20 minutes, depending on your oven.
Cookie should be very light brown
You make about 60 pieces cookie
Once completely cooled, sprinkle them with powdered sugar before serving.
Store the baked cookies in an airtight container or sealed jar. Keep them in a cool spot in your kitchen or in the fridge for up to 3-4 days. Longer they stay, more delicious they are ????
You can definitely freeze them in a ziplock bag up to two months
Enjoy ☺️
Raspberry Poinsettia Blossoms Cookies
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Thumbs up if you like Christmas cookies!
I realize now why my blossoms didn't blossom as prettily as they should. You pretty much have to cut all the way down to the very bottom of your ball of cookie and really help to spread it out. They are still pretty, regardless, and they taste very raspberry-y.
I got this recipe from my Betty Crocker Christmas Cookies 2012 magazine, but a link to the recipe can be found here:
3/4 cup butter or margarine, softened
1/2 cup sugar
1 teaspoon vanilla
1 box (4-serving size/3 oz./8.5 gm) raspberry-flavored gelatin
1 egg
2 cups Gold Medal® all-purpose flour
2 tablespoons yellow candy sprinkles
In large bowl, beat butter, sugar, vanilla, gelatin and egg with electric mixer on medium speed, or mix with spoon. On low speed, beat in flour.
Shape dough into 1 1/4-inch balls. Cover and refrigerate 1 hour.
Heat oven to 375°F. On ungreased cookie sheets, place balls about 2 inches apart. With sharp knife, make 6 cuts in top of each ball about three-fourths (or more) of the way through to make 6 wedges. Spread wedges apart slightly to form flower petals (cookies will separate and flatten as they bake). Sprinkle about 1/8 teaspoon yellow candy sprinkles into center of each cookie.
Bake 9 to 11 minutes or until set and edges begin to brown. Cool 2 to 3 minutes. Remove from cookie sheets to cooling rack. Cool completely, about 15 minutes.
Makes 3 dozen cookies
Science: The Magic of Meringue—Why Timing Matters When Whipping Egg Whites and Sugar
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Meringue cookies depend on whipped egg whites for both leavening and structure. The sugar that’s added to the whites contributes not only sweetness but also stability. But does it matter when you add the sugar?
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Meringue cookies and all types of sponge cake, including angel food and chiffon, depend on whipped egg whites for both leavening and structure. The sugar that’s added to the whites contributes not only sweetness but also stability. But does it matter when you add the sugar?
EXPERIMENT
To find out, we made three batches each of meringue cookies, angel food cake, and chiffon cake, adding the sugar to the whites before whipping, after a minute of whipping, or at the very end, once the foam had reached the “soft peaks” stage. We baked them and compared the results.
RESULTS
In all three recipes, the timing made a difference. Adding the sugar after a minute of whipping was clearly best across the board. In both types of cake, the crumb structure was compromised when the sugar was added at the very end: The chiffon was dense and flat, while the angel food was coarse and almost crumbly. Adding sugar before whipping was also not ideal, leading to cakes that baked up a bit too dry.
In the case of the meringues, adding the sugar at the start of mixing produced a cookie that was dull on the exterior, with a too-fine crumb within. The cookies made when the sugar was added at the very end had an overly airy texture (tasters compared it to Styrofoam) and a grainy consistency. To top it off, they took on an unappealing brown color.
EXPLANATION
When egg whites are whipped, the eggs’ proteins unfold and then cross-link to form a network that stabilizes the air bubbles. At the same time, the sugar dissolves in the water from the eggs to form a viscous liquid that helps stabilize the structure. If the sugar is added too early, the sugar granules interfere with the proteins’ ability to unfold, resulting in a weaker network that can only support small air bubbles (this is why these cakes and meringues had a finer interior texture). If the sugar is added too late, either the sugar, which is hygroscopic, draws water out of the foam and causes the structure to weaken (as in the dense, crumbly cakes), or the sugar doesn’t fully dissolve (as in the meringue cookies that were grainy and brown from undissolved sugar caramelizing). Adding the sugar after a brief amount of whipping gives the protein network time to form while leaving enough time for the sugar to dissolve.
TAKEAWAY: For ideal volume and stability, add the sugar to whipped egg whites after the eggs have started to get foamy but well before they have started to form peaks.
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Christmas Cookie Countdown part 1 conclusion
Liz shows Chris on Daytime Tri-cites how to display Ricotta Lemon Cookies and Poinsettia cookies on a small cookie tray for a sweet presentation. Both cookies can be made a head and frozen without decorating for up to 3 months.
recipes:
Giada De Laurentiis' Chewy Almond and Cherry Thumbprint Cookies | Giada Entertains | Food Network
Giada's Chewy Almond and Cherry Thumbprint Cookies will be your new go-to cookies year round!
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Whether it's a casual game night, a family get-together or a big party, Giada De Laurentiis shares tips, secrets and recipes for planning the perfect event.
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Chewy Almond and Cherry Thumbprint Cookies
RECIPE COURTESY OF GIADA DE LAURENTIIS
Level: Easy
Total: 1 hr 45 min (includes cooling time)
Active: 20 min
Yield: 24 cookies
Ingredients
4 cups blanched almond flour
2/3 cup coconut sugar
1/4 cup honey, such as thyme or clover
2 tablespoons limoncello or freshly squeezed lemon juice
1 teaspoon lemon zest (from 1 large lemon)
1/4 teaspoon kosher salt
1 large egg, at room temperature
3 tablespoons cherry jam
Directions
Preheat the oven to 350 degrees F.
Spread the almond flour on a rimmed baking sheet and bake, stirring halfway through, until golden brown and toasted, 10 to 15 minutes. Immediately add it to a medium bowl to cool for 5 minutes. Line the baking sheet with a piece of parchment paper and set aside.
Add the coconut sugar, honey, limoncello, lemon zest, salt and egg to the toasted flour. Using a rubber spatula, stir until well combined and evenly moistened. Scoop heaping 1-tablespoon scoops of the dough onto the prepared baking sheet, leaving 1 inch between each. Flatten slightly with the palm of your hand, then make a small indent in the center of each cookie using your thumb. Fill each indent with 1/2 teaspoon cherry jam. Bake until golden brown and just set, 15 to 17 minutes. Allow to cool on the baking sheet for 5 minutes, then remove to a wire rack to cool completely. Store in an airtight container.
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Giada De Laurentiis' Chewy Almond and Cherry Thumbprint Cookies | Giada Entertains | Food Network
Antique Violins and Poinsettia Musical Note Sheet Cookies
I adore André Rieu, the violinist, his DVD Home for Christmas is spectular!. Each year we have it playing in the background as we decorate our Christmas tree in the family room.
For this tutorial I will show you how to decorate a round plaque cookie with a vintage dimensional hand painted poinsettia spray over a stamped musical note sheet background, and inspired André Rieu violins cookies with an antique touch!
Supplies need for this project:
Decorating Nozzle: PME #2:
Decorating Nozzle: PME #1.5:
Decorating Nozzle: PME #1:
Decorating Nozzle: PME #0:
Coupler:
12-inch decorating bags:
Scribe tool:
-Plaque Cookie Cutter
Ann Clark’s Violin Cookie Cutter:
Liner Artistic Brush:
Small Filbert Artistic Brush:
1/4 Angle Shader:
Small Square Brush
Palette
Damp cloth
Kitchen paper
Pico projector, optional
Graphite #2B pencil
Consistencies:
-Flood royal icing consistency
-Rubbed Down Stiff consistency
-Soft Consistency
Materials:
Cookie Dough Recipe here is my recipe:
Royal Icing Recipe here is my recipe:
Rainbow Dust ProGel food paste:
-Caramel
-Olive
-Aubergine
-Claret
-Pine Green
Sugarlair:
-Dust pink
-Gooseberry
-Christmas Green
-Ivory
-Spruce Green
-Olive Green
-Woodland Brown
Sugarflair:
-Bronze splendor
Rainbow Dust Plain and Simple:
-Caret
-Milk Chocolate
Lemon Extract
Share your designs with me via
For Supplies, Recipes, & Templates:
Category
Howto & Style
License
Standard YouTube License
Music Courtesy Audio Networt: