Tagged:  Cookies

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Prep time: 20 minutes
Bake time: 12 – 14 minutes
Makes: 22 to 24 cookies

These cookies are made with freshly-squeezed orange juice and topped with a lime glaze. They’re beautifully decorated with pastel sprinkles – Springtime colors! Serve the cookies as part of a dessert table or by themselves. Happy Spring, Happy Easter!

Ingredients for the Cookies:
2 cups plus 3 tablespoons all-purpose, unbleached flour
1-1/4 teaspoons baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter
3/4 cup granulated sugar
1 large egg
1/2 teaspoon vanilla extract
1/2 cup freshly-squeezed orange juice

Directions for the Cookies:
1. Preheat oven to 375°F. Line two 18 X 12-inch baking sheets with parchment paper; set aside.

2. In a 6 to 8-cup bowl, combine flour, baking powder and salt; set aside.

3. In a separate an 8 to 10-cup bowl, beat the softened butter with the sugar until mixture is creamy and uniform.

4. Beat in the egg and vanilla extract until well-blended.

5. Gradually (a little at a time) and alternately add the flour mixture and orange juice into the butter/sugar mixture, beating well after each addition.

6. Once the cookie dough has formed, set bowl aside.

7. Prepare a small bowl with cold water at your work area.

8. Slightly wet your fingers, grab about 1 tablespoonful of dough and shape into a 3-inch log; form into a circle, sealing it gently, and place it on a cookie sheet.

9. Continue shaping cookie dough circles, until you have set about 12 circles on each sheet, spaced 2 inches apart.

10. Bake in preheated oven for about 7 minutes. After 7 minutes, switch top cookie sheet with lower cookie sheet.

11. Continue baking cookies for an additional 6 to 7 minutes or until edges look golden brown.

12. Remove cookie sheets from oven; place them on a rack or wooden board to cool completely.

13. When cookies have cooled completely, prepare the lemon glaze:

Ingredients for the Glaze & Decoration:
1-1/2 cups powdered sugar
juice from 1 to 2 limes
Pastel-colored sprinkles

Directions for the Glaze:
1. In a 4-cup bowl, stir and beat together the powdered sugar and juice from 1 lime.

2. You should form a smooth glaze with a syrupy consistency. If mixture is too stiff, add juice from an additional half a lime.

3. Using a fork, drizzle glaze over cookies. Immediately top with sprinkles.

4. These cookies can be made 1 to 2 days ahead, set on a serving platter, covered with aluminum foil. Cookies can be kept on a counter at room temperature.
Text & Photograph ©2024 Nancy DeLucia Real

I finally figured out how to make chewy, coconut oatmeal cookies. And yes – they’re deliciously vegan. Enjoy!

Active prep time: 25 minutes
Inactive prep time:30 minutes
Bake time:10 to 14 minutes
Makes:12 cookies

Ingredients:
1-1/2 cups unbleached all-purpose flour (white, as opposed to wheat flour)
1 teaspoon baking powder
1/4 teaspoon salt
1 cup vegetable oil (preferably safflower, sunflower or canola oil)
2 cups shredded, sweetened coconut (preferably Baker’s® brand)
2 cups raw, old-fashioned oatmeal (do not use instant oatmeal)
1 cup unbleached, granulated sugar
1/4 cup cold water
2 tablespoons dark or light molasses

Prepare Cookie Dough:
1. Line an 18 X 12-inch baking sheet with parchment paper; set aside.

2. In a small bowl, combine the flour, baking powder and salt; set aside.

3. In a 3 to 4-quart mixing bowl or in a stand mixer, combine the oil, coconut, oatmeal, sugar, water and molasses.

4. If using a mixing bowl, with a hand mixer, beat all ingredients until they are uniform. If using a stand mixer, set speed on medium-high and mix all ingredients until they are uniform. Do not overheat.

5. Gradually (a little at a time), add the flour-salt mixture until the ingredients amalgamate or hold together.

6. Turn out the cookie mixture onto a floured, 16 X 12-inch waxed paper sheet.

7. Press the mixture to form a circle that is 1/4-inch thick. The circle may extend to a 12 to 14-inch diameter.

8. Slide the waxed paper onto a flat platter or baking sheet.

9. Refrigerate the baking sheet with cookie dough for 30 minutes.

Shape & Bake Cookies:
1. After 30 minutes, transfer the baking sheet with refrigerated cookie dough to a counter or working table.

2. Preheat oven to 375°F.

3. Using a 2.5 or 3-inch round cookie cutter (or an inverted glass), cut out the cookies.

4. Using a wide spatula, carefully transfer the raw, cut cookies onto a parchment-lined 18 X 12-inch baking sheet.

5. Gather the leftover dough to form a round mass.

6. Lightly four a second waxed paper sheet and press the dough mass onto its surface so that it is 1/4-inch thick.

7. Repeat cutting the cookies and transfer them with the spatula to the baking sheet.

8. Repeat gathering the dough and cutting and transferring cookies until dough is finished.

9. Place baking sheet with cookies on a rack positioned in center of oven.

10. Bake cookies for 10 minutes. After 10 minutes, check to see if cookies have turned light golden brown. If they look too light, bake cookies for an additional 3 to 4 minutes.
NOTE: Every oven is different, so temperature and bake times may vary.

11. When cookies are done, transfer the baking sheet to a counter or trivet. Let cookies cool so they can set.

12. After cookies have cooled to room temperature, using a spatula, transfer them to a serving platter.

13. When cookies are completely cool, place them in an airtight container and refrigerate up to 2 weeks.

TO FREEZE COOKIES: Gently place coconut oatmeal cookies in double, freezer food bags and freeze up to one month. To serve, transfer frozen cookies to a platter or plate. When cookies are at room temperature, they are ready for serving.
Text & Photograph ©2017 Nancy DeLucia Real

Iran is the modern name for ancient Persia. The people of this culture call themselves “Persians”. I can see how proud they are when they say they are “Persians”, for they stay connected with their great empire dating back to 2,400 years ago. Persia was rich with architecture, visual and decorative arts. And, it flabbergasted its visitors with succulent foods, then and now.

The first time I tasted Persian food was at my friends’ home. My hosts, Elena and Robert, presented an ornate and colorful buffet with an array of freshly-made meat, chicken and vegetarian stews. My taste buds went crazy – herbs, spices, pomegranate seeds, apricots, cherries, walnuts brought out sweet and savory flavors in at least 4 to 5 rice dishes and fish. However, I was most impressed with how Persian cuisine combines fresh fruit, nuts and rosewater in desserts. These ingredients are used in cakes, marzipan, saffron ice cream, rice sorbet and cookies.

Here’s a cookie recipe which I developed by combining almonds, cardamom, cinnamon, butter and rosewater. Once baked, enjoy these with a cup of Persian tea.

Prep time: 30 minutes
Bake time: 30 minutes
Makes: 24 cookies

Ingredients:
2 cups all-purpose, unbleached flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon cardamom
2 large eggs
3/4 cup unbleached, granulated sugar
4 tablespoons unsalted butter, softened
2 tablespoons plus 1 teaspoon rosewater
1 cup roasted, unsalted, slivered almonds (ground)
powdered sugar (for garnish)
ground cinnamon (for garnish)

Directions:
1. Preheat the oven to 375°F. Grease and flour one 12 X 18-inch baking sheet and set aside.

2. Combine the flour, baking powder, salt and cardamom in a medium bowl and set aside.

3. In a large mixing bowl and with a hand mixer, beat together the eggs, sugar and butter on medium speed until well blended.

4. Stir in the rosewater and the slivered almonds.

5. With mixer set on low speed, gradually add the flour mixture (1 cup at a time) to the wet ingredients, mixing well after each addition.

6. Transfer the dough onto a smooth, floured surface.

7. With lightly-floured hands, lightly knead the dough until smooth and uniform.

Rolling Out the Dough:

1. Divide the dough into two portions; set one portion aside.

2. With lightly-floured hands, roll out one portion into a log measuring 10 inches long by 2 inches wide.

3. Cut off a 1-1/2-inch piece and, with lightly floured hands, roll it into a ball.

4. Flatten the dough ball into a circle measuring 1-3/4 inches and place it on a parchment-lined baking sheet.

5. Repeat cutting and placing the cookie dough on baking sheet; space each dough circle two inches apart.

6. When baking sheet is filled, bake the cookies for 10 to 12 minutes or until bottoms look light golden brown when lifted with a spatula.

7. After cookies have baked, transfer the baking sheet on a counter; let the cookies cool in baking sheet.

8. At serving time, sift powdered sugar and cinnamon onto cookies.
Photograph & Text 2015 Nancy DeLucia Real

A few weeks ago, one of our friends on Facebook/The Kitchen Buzzz asked us for a gluten-free recipe. Here it is – rice cookies with a hint of cinnamon, allspice and a drizzle of chocolate. Please make our Rice-Spice Cookies and let us know how they taste with coffee, tea or cappuccino!

Prep time: 25 minutes (cookies and chocolate drizzle)
Bake time: 12 to 15 minutes

Ingredients:

1-2/3 cup white rice flour (preferably organic)
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/8 teaspoon salt
1/8 teaspoon ground cinnamon
Dash ground allspice
1/3 cup granulated, unbleached sugar
1/2 teaspoon vanilla extract
1/4 cup light olive oil
1/4 cup raisins (optional)
2/3 cup plus 1 to 2 tablespoons cold water
1/2 cup semi-sweet chocolate chips (for chocolate drizzle)

1. Preheat oven to 350°F.

2. In a 2-quart mixing bowl, combine the flour, baking powder, baking soda, salt, cinnamon, allspice, sugar and vanilla.

3. Using a fork or pastry cutter, mix in the oil and raisins.

4. Add 2/3 cup water and mix again. If mixture is too crumbly, add 1 tablespoon water and mix again. If mixture is still crumbly, add the remaining tablespoon of water; mix until a dough is formed.

5. After dough is formed, pull off a piece of dough to form a one-inch ball. Place ball on a 18X12-inch baking sheet lined with parchment paper. Continue forming dough balls, spacing them one inch apart from each other on baking sheet.

6. Using a fork, flatten the cookie dough tops slightly.

7. Place baking sheet with cookie dough balls on rack positioned in center of oven.

8. Bake cookies 12 to 15 minutes or until undersides are light golden brown.

9. After cookies are done, transfer the baking sheet to a counter; cool the cookies completely.

Note: Due to the consistency of the rice flour, these cookies have a grainy texture.

Make the Chocolate Drizzle:

1. When cookies are cool, set the chocolate chips in a double boiler and melt. When chocolate has melted, set the upper portion of the double boiler on a trivet, away from heat. Cool the chocolate for 2 to 3 minutes.

2. When chocolate is still warm and melted, but cool enough to handle, transfer it to a pastry bag fitted with a narrow tip.

3. Holding the pastry bag with both hands, squeeze it to drizzle the chocolate over cookie tops.

Cool and serve Rice-Spice Cookies with coffee, tea, milk, cappuccino or other favorite drink.

Text and Photographs ©2013 Nancy DeLucia Real

Prep time: 30 minutes
Bake time: 15 minutes
Makes: 28 to 30 cookies

Passover is a holiday celebrated by people of the Jewish faith. It celebrates the great exodus of the freed Jews from Egypt in the late 13th century BC. Passover deals with the last of 10 plagues that God sent over Egypt. He sent the plagues to soften the heart of the pharaoh to free the Jews. But Ramesses II was not to be softened. So the plague with the hardest blow came at the end – on a certain night God was to strike the first-born male child in every Egyptian home.

Moses was ordered by God to instruct the Jewish people to kill an unblemished lamb and to cover the post and lintel of the doorway with the lamb’s blood. “… the blood shall be a sign for you on the houses where you are. And when I see the blood, I will pass over you and the plague shall not be on you ….” Exodus 12:13.

Ramesses II’s first born died. This is when pharaoh finally decided to let Moses’ people go.

The Jewish people left in haste and this means there was no time to let bread rise. The tradition holds that no flour should enter the preparation of Passover foods.

These delicious, gluten-free (flourless) Italian Amaretti fit in with the Passover holiday. Make these and watch them melt in your mouth, just like candies.

Happy Passover and peace to all!

Ingredients:
1 pound almond paste
3 large egg whites
1 cup granulated sugar
1/2 teaspoon rosewater (optional)
Slivered, roasted almonds, for garnish

1. Preheat oven to 350°F and line a 12 X 18-inch baking sheet with parchment paper; set aside.

2. In order to break it up, place small pieces of the almond paste in a food processor and “pulse-blend” until it breaks down; set aside.

3. In a 1-quart mixing bowl, beat 3 large egg whites until stiff. Gently fold in the sugar, little by little. Set the egg white-sugar mixture aside.

4. Transfer the broken-down almond paste to a 2 or 3-quart mixing bowl.

5. Gently fold in the egg white-sugar mixture until combined.

6. Placing a small bowl of cold water alongside the mixing bowl, slightly wet your hands (this will prevent the almond dough from sticking to your fingers) and pick up a small piece of almond dough.

7. Roll 1-inch almond dough balls, wetting your hands slightly in between rolls.

8. Place the almond balls on parchment-lined baking sheet, with 2-inch spaces between each one. Set 2 slivered almonds atop each almond roll.

9. Position the baking sheet with raw Amaretti on a rack centered in oven.

10. Bake Amaretti for 15 minutes. After 15 minutes, remove baking sheet and set on a counter. Let the Amaretti cool for 10 minutes.

11. After 10 minutes, using a spatula, carefully remove the Amaretti from parchment paper and set them on a serving platter. Alternatively, place Amaretti in double freezer plastic bags and freeze up to 2 weeks.

To thaw: set Amaretti on serving platter and thaw about 30 minutes prior to serving.

Text & Photograph ©2013 Nancy DeLucia Real