Tag Archives: cookies

LEMON COOKIES

It’s Christmas and it is time to bake some delicious cookies, and I highly suggest you to try to make this delicious Lemon Cookies. I discovered this fantastic recipe last year in one of my favorite Italian Blog http://www.misya.info/. Her recipes are always the best.

My kids loved them and I highly suggest to make them with them, they will have fun rolling out the cookies and eating them! Enjoy your precious moments.

 

Ingredients:

  • 120 grams sugar
  • 100 grams butter
  • 1 egg
  • 25 ml lemon juice
  • 100 grams butter soft
  • 1 lemon zest
  • 270 grams flour
  • 1 teaspoon baking powder
  • Icing sugar
  • Sugar
  • A sprinkle of love

Method:

Beat the sugar with the butter until its creamy. Add the egg, mix and add the lemon zest and the juice! Add the flour and the baking powder and mix very well! Cover the dough with clim wrap and let it rest for 30 minutes! Turn the oven at 350, take your dough and start to make your cookies taking a small piece and roll out some small ball in your with hands! Put the cookies in the sugar first and then in icing sugar! Put them in a baking sheet and cook them for 10 minutes. Enjoy and share the recipe if you like it

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WINE TARALLI

Taralli are typical of southern Italy. Like all Italian foods, several regions of the south have their own version of Taralli with varying shapes and different flavors which include fennel seeds, black pepper and red pepper flakes.  Taralli can be sweet as well with a sugar glaze on top,in Italy they are often enjoyed deep in wine or coffee. I love to deep them in my afternoon coffee.  They are almost like a cracker, bread stick but way better. This recipe is very simple, no sugar and no yeast but instead Wine. I got the inspiration from an Italian Blog that I follow http://blog.giallozafferano.it/loti64/ . The result was awesome, these Taralli will be perfect  for the goodies bag that I m preparing for the fundraiser next Wednesday. I love to deep them in my afternoon coffee.

Ingredients:

  • 500 grams flour
  • 200 ml white wine
  • 130 ml oil evo
  • 1 teaspoon of salt
  • fennel seeds
  • a sprinkle of love

Method:

  • In a bowl put the flour, the fennel seed, the wine, the oil and the salt and mix everything{ if you have a mixer I suggest you to use it}. Mix very well until the dough is nice and silky.
  • Cover it with plastic paper and let it rest for 20 minutes. Now its time to roll out your Taralli and I suggest you to call your kids, its a fun activity for them plus you build precious memories.
  • Take a small piece of dough and, using the palms of your hands and applying gentle pressure, roll the dough into a rope of approximately 1 cm wide. Pinch both ends together to form a circle. The rope has to be 3/4 inches long more or less.  Place the Taralli on your board. Now they need to be boil; put 10 Taralli at the time in a boiling water, when they float pick them up with a scoop colander and placed them on a baking sheet covered with parchment paper. Before to cook them its better to let them dry out for few hours or better until the day after. For mine I let them  dry for 5 hours and then cook them for 30 minutes at 400 until they are nice and gold. For mine oven the last 10 minutes I cook them on broil.
  • Buon Appetito
  • taralli-2

Shortbread cookies

These cookies are amazing, they will literally melt in your mouths. Let’s  say I tried out so many recipe and this one is amazing and of course I found it true one of my dear friend from A pinch of Italy blog, one of my favorite.

These cookies are a great gift for Christmas, Easter or any other occasion.You can put them in a nice box and they last long, also if you have kids I suggest to make it with them they would love it, trust me.Image

Ingredients:

  • 500 gr salted butter, softened
  • 200 gr golden caster sugar, plus more to sprinkle
  • 500 gr plain flour, plus more to dust
  • 250 gr cornflour or rice flour

Directions:

  1. Preheat the oven to 170ºC/fan 160ºC/340ºF/gas mark 31/2.
  2. Cream together the butter and sugar, then sift in the flour and cornflour gradually, mixing briefly between each addition, until it binds together. Flour your hands and gently knead until just smooth (do not over-work).
  3. To make the dough easier to roll – and if you have time – wrap in clingfilm and refrigerate for 30 minutes.
  4. On a floured board, roll out the dough to 5–6mm thick, then cut into your chosen shapes. If the shortbread is to be frozen, lay the biscuits between sheets of baking parchment in a freezer container. They need to be defrosted for 1 hour before baking.
  5. Place the shortbread on 2 baking sheets lined with baking parchment and cook for 15–20 minutes. Sprinkle with sugar, then cool for 10 minutes before carefully transferring to a wire rack.

Makes about 60 biscuits

Variations

Add any of these to the butter and sugar before adding the flour:

  • vanilla: seeds of 1 vanilla pod and 1/2 tsp vanilla extract
  • orange-cardamom: zest of 1 orange, finely grated, and ½ tsp freshly ground cardamom seeds, sifted
  • lemon-lavender: zest of 1 unwaxed lemon, finely grated, and 4 tsp fresh lavender flowers
  • cinnamon: 2 tsp ground cinnamon
  • coffee: 1 tbsp instant or filter coffee dissolved in 1 tsp boiling water
  • salt and pepper: 24 turns of a pepper mill, or to taste; also sprinkle more pepper on top with the caster sugar.

Buon Appetito