Saturday, December 23, 2017

Christmas Giveaway - Picard


Santa Claus is coming to town! Only one more day until Christmas. I am all excited for the upcoming days. Food and family. That is all I need. But now it is time for a Christmas Giveaway!

One of you can be the lucky winner of this beautiful shoulder bag 'MPRESS' from Picard. All you have to do is write a comment down below what you're favourite Christmas cookie is and the recipe how to make it. The giveaway is open until the 1st of January 2018.

Good luck!

*PR Sample
* Lights not included. ;)


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24 comments

  1. One of my favorites cookies ever are Thumbprint cookies. Normally we do with many different jams to fill in but here we are in Summer peak and I prefer do it with homemade Lemon Curd, so quite refreshing, tart and TAAAASTY! So my favorite for that Xmas time is Thumbprint Lemon Curd Cookies 💚. It's medium easy and are amazing. In 45 minutes you are done!

    Ingredients

    1 c. unsalted butter
    ½ c. granulated sugar
    2 large egg yolks
    1 tbsp. grated lemon zest
    1 tbsp. fresh lemon juice
    ½ tsp. kosher salt
    2½ c. all-purpose flour
    1 c. Lemon Curd

    Directions

    Heat oven to 350 degrees F;
    Line 2 baking sheets with parchment or nonstick liners; Beat butter and sugar in a large bowl with mixer until well blended. Beat in yolks, lemon zest, lemon juice, and salt. With mixer on low, beat in flour just until moist clumps form. Gather dough together in bowl to bind. Shape scant tablespoons of dough into 1-inch balls. Place balls on prepared sheets, spacing them 1 inch apart. Using a floured finger, make a deep indentation in center of each ball. Bake cookies until firm and lightly golden on bottom, about 18 to 20 minutes. Remove cookies from oven and immediately fill indentations with curd. Return to oven and bake 2 minutes longer to set curd. Bake remaining cookies. Lightly dust edges with confectioners' sugar before serving.

    That's it! Hope you like, Simone! Happy Holidays! 💕💋

    ReplyDelete
  2. Just here to say I love the “lights not included” part 😂 Guess you can never be too careful with these things! It’s great you’re organising a Christmas giveaway while getting many different cookie recipes for every reader in return! Fijne feestdagen 😊 Alexander

    ReplyDelete
  3. Stephanie GoossensSaturday, December 23, 2017

    My favourite christmas cookies are 'kaneelsterren'. I love the cinnamon sugar and the layer of icing. My mom used to buy them for me when I was a kid and even though I make Them myself nowadays she still gets me a box every year:)
    I use the following recipe where you make the dough with eggwhites, almonds andere cinnamon of course
    https://www.oetker.be/onze-recepten/r/kaneelsterren.html

    ReplyDelete
  4. Hello Simone! I’m an italian girl and my favourite Christmas cookies are the ones my grandma was used to prepare for us every x-mas time. They are called “ricciarelli” in italian. I miss her and her advices so much!

    Here’s the recipe:

    “Ingredients:

    1¼ cups slivered almonds
    1 teaspoon finely grated lemon zest
    ½ cup powdered sugar, divided, plus more for dusting
    1 large egg white
    Pinch of kosher salt
    ¼ teaspoon vanilla extract

    Preparation:

    Preheat oven to 350°. Toast almonds on a rimmed baking sheet, tossing once, until golden, 5–8 minutes; let cool.
    Pulse almonds, lemon zest, and ¼ cup powdered sugar in a food processor until finely ground. Whisk egg white and salt in a large bowl to medium peaks. Whisking constantly, gradually add ¼ cup powdered sugar; whisk until egg white is very stiff but not dry. Fold in almond mixture and vanilla. Drop heaping tablespoonfuls of batter onto a parchment-lined baking sheet; using wet hands, flatten tops and press sides to make rounded diamond shapes. Chill 30 minutes.
    Bake ricciarelli until edges are lightly golden and firm and centers are still a little soft, 10–12 minutes; let cool on baking sheet. Dust with powdered sugar.”

    Hope you’ll try to prepare them one day, I assure you they’re delicious! ��
    You’re amazing— I always look up to you! ��

    ReplyDelete
  5. Hi Simone. I really love giveaways (I have never won any but I still participate everytime) and I hope I could win this one! I'm from Colombia and my all time favourites are the chocolate chips cookies! This is the recipe I follow:

    Ingredients
    3/4 cup granulated sugar
    3/4 cup packed brown sugar
    1 cup butter or margarine, softened
    1 teaspoon vanilla
    1 egg
    2 1/4 cups all-purpose flour
    1 teaspoon baking soda
    1/2 teaspoon salt
    1 package (12 ounces) semisweet chocolate chips (2 cups)
    Steps:
    1 Heat oven to 375ºF.
    2 Mix sugars, butter, vanilla and egg in large bowl. Stir in flour, baking soda and salt (dough will be stiff). Stir in nuts and chocolate chips.
    3 Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
    4 Bake 8 to 10 minutes or until light brown (centers will be soft). Cool slightly; remove from cookie sheet. Cool on wire rack.

    I know these are not the healthiest but in Christmas we all leave out our diets and enjoy every meal with our families. Hope you have a wonderful Christmas and a Happy new year. Hugs and love💖
    -Linka.

    ReplyDelete
  6. Marzipan Cookies are loads of fun go make and super tasty. the recipe calls for butter or margarine, but they taste better with butter. Hope you enjoy them!


    Ingredients
    1 cup butter or margarine
    1/2 cup sugar
    2 1/2 cups all-purpose flour

    1/2 to 1 teaspoon almond extract
    Food colors

    Steps
    1
    Mix butter and sugar in large bowl. Stir in flour and almond extract until mixture looks like coarse crumbs. Divide into 3 equal parts. Tint and shape dough as directed below. Place on ungreased cookie sheet. Cover and refrigerate at least 30 minutes.
    2
    Heat oven to 300ºF. Bake about 30 minutes or until set but not brown. Remove from cookie sheet to wire rack.

    Apples: Mix red or green food color into part of dough. Shape into small balls. Insert small piece of cinnamon stick in top for stem end and whole clove in bottom for blossom end. Dilute red or green food color with water and brush over apples.

    Apricots: Mix red and yellow food colors into part of dough. Shape into small balls. Make crease down 1 side with a toothpick. Insert whole clove for stem end. Dilute red food color with water and brush over apricots.

    Bananas: Mix yellow food color into part of dough. Shape into 3-inch rolls, tapering ends. Slightly flatten sides to make planes of banana; curve slightly. Paint on markings with mixture of red, yellow and blue food colors diluted with water.

    Oranges: Mix red and yellow food colors into part of dough. Shape into small balls. Insert whole clove for blossom end. Prick with blunt end of toothpick for texture.

    Pears: Mix yellow food color into part of dough. Shape into small balls, then into cone shapes, rounding narrow end. Insert small piece of cinnamon stick in narrow end for stem. Dilute red food color with water and brush on "cheeks" of pears.

    Strawberries: Mix red food color into part of dough. Shape into small balls, then into heart shapes, about 3/4 inch high. Prick with blunt end of toothpick for texture. Roll in red sugar. Insert small piece of green-colored toothpick or green dough into top for stem.

    ReplyDelete
  7. My favorite cookies, especially for the holiday season, are cinnamon cookies!
    I use this recipe. Hope you like it ;)
    1 cup sugar
    1⁄2 cup butter
    1 large egg
    1 tsp vanilla
    1 1⁄2 cup flour
    1 1⁄2 tsp cinnamon
    1 tsp baking powder
    1⁄4 tsp salt
    1 cinnamon

    ReplyDelete
  8. Hello my dear Simone! I'm from greece and here's my all time favorite traditional christmas cookies <3 ..
    -Melomakarona- (honey cookies)

    Ingredients
    For syrup

    500 ml of water
    800 g of granulated sugar
    150 g honey
    3 cinnamon sticks
    3 whole cloves
    1 orange, cut in half
    1st mixture

    400 ml of orange juice
    400 ml of sunflower oil
    180 ml olive oil
    50 g caster sugar
    ½ teaspoon ground cloves
    2-3 teaspoons ground cinnamon
    ¼ teaspoon ground nutmeg
    1 teaspoon baking soda
    grated zest of 2 oranges
    2nd mixture

    1 kilo of all-purpose flour
    200 g fine semolina
    -Method-
    For the syrup

    Boil all the ingredients for the syrup, apart from honey, until sugar melts. Remove from heat. Add the honey and mix until combined.
    let syrup cool for 3-4 hours. It must be cold by the time the cookies come out of the oven.
    You can prepare the syrup from the day before ...
    For the cookies

    Preheat the oven to 190 * C (370 * F) Fan.
    To make the cookies, you need to prepare 2 separate blends.
    For the first mixture, add all the ingredients in a large bowl. Mix using a hand whisk.
    In a separate bowl, add all the ingredients for the second mixture.
    Combine the first and second mix.
    Mix by hand, very gently and for a very short time (10 seconds at most). If you mix longer, the mixture will split or curdle.
    Mold cookie dough into oval shapes, 3-4 cm in length, 30 g each. Try to keep them as similar as possible.
    Bake for about 20-25 minutes, until they are crunchy and dark golden brown.
    As soon as you remove them from the oven, soak the hot cookies in the syrup for 10 seconds.
    Allow them to drain on a wire rack.
    Drizzle with honey and chopped walnuts.
    Tip
    Be careful not to overwork the cookie dough because the oil can start to seep out and then they will not turn out crispy! The orange used for the syrup should be a whole fresh orange, cut in half!

    ReplyDelete
  9. Hello dear Simone. I'm from Greece and my all time favorite christmas cookies are the traditional melomakarona (honey cookies).
    For syrup

    500 ml of water
    800 g of granulated sugar
    150 g honey
    3 cinnamon sticks
    3 whole cloves
    1 orange, cut in half
    1st mixture

    400 ml of orange juice
    400 ml of sunflower oil
    180 ml olive oil
    50 g caster sugar
    ½ teaspoon ground cloves
    2-3 teaspoons ground cinnamon
    ¼ teaspoon ground nutmeg
    1 teaspoon baking soda
    grated zest of 2 oranges
    2nd mixture

    1 kilo of all-purpose flour
    200 g fine semolina

    -Method-
    For the syrup

    Boil all the ingredients for the syrup, apart from honey, until sugar melts. Remove from heat. Add the honey and mix until combined.
    let syrup cool for 3-4 hours. It must be cold by the time the cookies come out of the oven.
    You can prepare the syrup from the day before ...
    For the cookies

    Preheat the oven to 190 * C (370 * F) Fan.
    To make the cookies, you need to prepare 2 separate blends.
    For the first mixture, add all the ingredients in a large bowl. Mix using a hand whisk.
    In a separate bowl, add all the ingredients for the second mixture.
    Combine the first and second mix.
    Mix by hand, very gently and for a very short time (10 seconds at most). If you mix longer, the mixture will split or curdle.
    Mold cookie dough into oval shapes, 3-4 cm in length, 30 g each. Try to keep them as similar as possible.
    Bake for about 20-25 minutes, until they are crunchy and dark golden brown.
    As soon as you remove them from the oven, soak the hot cookies in the syrup for 10 seconds.
    Allow them to drain on a wire rack.
    Drizzle with honey and chopped walnuts.
    Tip
    Be careful not to overwork the cookie dough because the oil can start to seep out and then they will not turn out crispy! The orange used for the syrup should be a whole fresh orange, cut in half!

    I hope you like them
    Happy Christmas, health and happiness to you and your family :)

    ReplyDelete
  10. Merry Christmas and a hapy new year sweet Simone,
    Kourabiedes recipe (Greek Christmas Butter Cookies)
    Ingredients
    250g butter made from cows milk, cold (9 ounces) (Lurpak unsalted)
    150g almonds, roughly chopped or almond slivers, roasted (6 ounces)
    50g almonds (whole) or almond slivers, raw (1.8 ounces). Alternatively you can also give pistachios a try
    75g icing sugar (2.7 ounces)
    1 tbsp rose water
    1/2 tsp vanilla extract
    1 tbsp baking powder
    a pinch of salt
    300g all-purpose flour (10.6 ounces)
    lots of icing sugar for powdering
    Instructions
    Preheat the oven to 200C. To prepare this kourabiedes (kourabiethes) recipe start by roasting the almonds. Place the roughly chopped almonds (150g/ 6 ounces) or almond silvers on a baking tray and sprinkle with some water. Bake them for 7-8 minutes, until roasted, being careful not to burn them. Set aside or put in the fridge to cool.
    In a blender, add the raw almonds (50g/ 1.8 ounces) or the pistachios and blend, until powdered. Set aside.
    In a food processor, add the cold butter and sugar; mix for about 10 seconds, until the butter ‘breaks’ and is completely dissolved. Add the powdered almonds, a pinch of salt, the rosewater and the vanilla extract; mix for 10-20 seconds, until combined. At the end, add the baking powder and flour and mix again for 10-15 seconds.
    Place the mixture in a large bowl and add the roasted almonds; blend lightly with your hands. For the kourabiedes to remain fluffy, it is important that the butter doesn’t warm up and melt. So wait for a while for the roasted almonds to cool, before adding them to the butter mixture and wear plastic gloves, when blending with your hands, so that the temperature of your hands doesn’t warm up the butter.
    Preheat the oven to 200C; layer the bottom of 2 baking trays with parchment paper and form the kourabiedes. Roll 1 tbsp of the dough into a ball, place on the baking tray and push with your finger in the middle, to form a little dimple. Continue with the rest of the dough.
    Place the baking trays with the kourabiedes in second and fourth rack of the oven and turn the heat down to 180C. Bake for approx. 18-20 minutes, until they have a very faint golden tint and are cooked through. Be careful not to overbake them. (Leave the kourabiedes aside to cool down for a while. If you try to lift them, while still warm, they will break.)
    Spray the kourabiedes with rosewater and sift with icing sugar.
    Enjoy!

    ReplyDelete
  11. Hi Simone! My favorite cookies we have for Christmas are the ones my grandma and even my great-grandma always used to make. I'm from Slovakia, in Slovak they're called "medvedie labky", which means "bear paws" in english.

    Ingredients:
    500g medium flour
    250g butter
    1/2 baking powder
    150g crushed walnuts
    130g powdered sugar
    2 eggs
    Cookie forms of your choice

    Prepare a batter out of flour, baking powder, butter, sugar, walnuts and eggs. Put the batter in the fridge for 15-20 minutes, then take it out and have fun with your cookie forms, my grandma used to use forms that resembled tiny goldfish :) Preheat your oven to 180°C and bake for approximately 20-25 minutes.

    They are pretty easy, fun to make even with kids (my sister's five years old and we always make them together) and delicious.

    I wish you and your family beautiful holidays!

    ReplyDelete
  12. Hi Simone! I don't know if this counts as it's a no bake recipe but my favorite is Chocolate Rice Krispies.

    Ingredients:
    1 box of Kellog's plain rice krispies cereal
    1 bar of Hershey's or Van Houten cooking chocolate

    Method:
    Put the cooking chocolate in a metal bowl. Then place the bowl in a frying pan filled with some water. Heat on the stove using slow fire until melted.

    Mix the plain rice krispies into the melted chocolate.

    Put a spoonful or two into small cupcake paper cups. Store in tupperwares and refrigerate. Done! Super easy and tasty!

    Xoxo



    ReplyDelete
  13. Hey simone; i'm better at baking then translate cookie recipes; so please allow me to share my favorite cookie rezipe in german - i think you understand it anyways ☺


    Linzer Augen

    Teig:
    300 g Mehl
    200 g Butter (kleine Stücke)
    100 g Staubzucker
    1 Pkg. Vanillezucker
    2 Eigelb
    100 g geriebene Mandeln
    1 Prise Zimt
    ½ abgeriebene Zitronenschale

    Ribiselgelee
    Puderzucker zum Bestäuben

    Zubereitung:
    Das Mehl mit den übrigen Zutaten in eine Rührschüssel geben und mit dem Knethaken rasch zu einem Teig verarbeiten.
    Backrohr auf 180 Grad Heißluft vorheizen.
    Den Teig ca. 2-3 mm dick ausrollen und Scheiben von ca. 5 cm Durchmesser ausstechen. Aus der Hälfte der Scheiben jeweils 3 Augen ausstechen. Die Scheiben auf ein mit Backpapier ausgelegtes Backblech legen und in die Mitte des vorgeheizten Backrohres schieben und ca. 10-12 Min. hellbraun backen.
    Nach kurzem Überkühlen auf die ungelochten Scheiben ein Häufchen Ribiselgelee geben, die gelochten Scheiben mit Puderzucker bestäuben und jeweils zwei zusammensetzen. Das Ribiselgelee soll ein wenig aus den Löchern herausgedrückt werden.
    Die fertigen Linzer Augen noch 1-2 Stunden auf einem Gitter trocknen lassen und dann in eine Tupper-Dose – mit Butterpapier als Zwischenlage – geben. Einige Tage gut durchziehen lassen. Kühl lagern.


    I wish you very merry christmas with your family; hope you enjoy these days ☺

    Greetings from austria!

    ReplyDelete
  14. I love this one, my fav pepermint xmass cookies! They are easy to make and easy to eat. ��

    INGREDIENTS
    1 cup butter
    1 cup powdered sugar
    2 egg yolks
    1 teaspoon vanilla
    ½ teaspoon almond extract
    2¼ cups flour
    ½ teaspoon baking powder
    ¼ teaspoon salt
    for the chocolate
    1 cup white chocolate chips
    4 tablespoons heavy cream
    red food coloring
    one bag peppermint.

    Now, how to make them.... I really enjoy making cookies, lol.

    INSTRUCTIONS
    Preheat oven to 350. Lightly spray a baking sheet with cooking spray, set aside.
    In a large bowl cream together butter and powdered sugar until smooth. Mix in egg yolks, vanilla, and almond extract. In another, medium sized bowl, whisk together flour, baking powder, and salt. Slowly mix dry ingredients into wet ingredients until all ingredients are incorporated. Roll dough into 1 inch balls and place on prepared baking sheet 2 inches apart. Use your thumb, or the end of a wooden spoon to make a well in the top if each dough ball.
    Bake cookies 10-12 minutes. Remove and allow to cool 5 minutes before carefully removing from pan and allowing to finish cooling. When cookies are cool enough to touch, gently press down the center of the cookie to re-form the well.
    In a microwave safe bowl, combine chocolate chips and heavy cream. Microwave on high for 1 minute, stirring every 20 seconds until all chips are melted and mixture is smooth. Reserve ¼ cup of the chocolate and set aside. Add 3-6 drops (according to preference of color) of red food coloring to the large portion of chocolate and mix until smooth and even in coloring. Fill each cookie well with about 1 teaspoon of red chocolate. Spoon reserved white chocolate into a small ziplock bag. Seal the bag and snip off a TINY bit of one bottom corner. Drizzle the white chocolate onto the cookies in any pattern you like. Gently press one peppermint kiss candy into the center of each cookie. Allow to cool completely and let chocolate set 1 hour (or you can stick them in the freezer for about 10-15 minutes to speed up the process!). Optional: sprinkle cooled cookies with granulated white sugar for a fun and fancy look!


    There you go! Give it a try, you will not be disappointed!

    Have an amazing Christmas,

    unaloona@gmail.com

    ReplyDelete
  15. Oooh! But the lights are so pretty haha. Favorite holiday cookie is do hard to pick but! I love snowballs aka Russian tea cakes aka Mexican wedding cookies.

    Feliz navidad, Simone!



    INGREDIENTS
    1 cup butter, softened
    1⁄2 cup powdered sugar
    1 teaspoon vanilla
    2 1⁄4 cups sifted flour
    1⁄4 teaspoon salt
    3⁄4 cup chopped walnuts or 3⁄4 cup pecans
    powdered sugar (for rolling baked cookies in)


    DIRECTIONS
    Cream together butter and powdered sugar until light and fluffy; stir in vanilla.
    Whisk together flour and salt; add gradually to butter mixture; stir in chopped nuts.
    Chill dough if it seems too soft.
    Form dough into 1 1/4" balls and place onto parchment-lined or ungreased baking sheets.
    Bake at 400° for 10-12 minutes or just until the cookies start to turn light golden-brown; remove from oven and allow to cool slightly; while cookies are still warm (but NOT hot) remove them from baking sheets and roll, a few at a time, in powdered sugar until evenly coated; cool cookies completely on wire racks.
    Cookies may (optionally) be rolled in powdered sugar a second time once cooled to room temperature.

    NOTE: Forming dough into 1" balls will increase yield to 48 cookies.

    ReplyDelete
  16. My favorite Christmas cookies are those czech gingerbreads that remind mr of czech faritale christmas

    What You'll Need
    2 1/3 all-purpose flour
    1 1/4 cups sugar
    2 teaspoons cinnamon
    2 teaspoons ginger
    1 teaspoon allspice
    1 teaspoon nutmeg
    1/2 teaspoon cloves
    1/2 teaspoon baking soda
    2 tablespoons honey (warm)
    2 large eggs (lightly beaten)
    1 tablespoon rum
    1 teaspoon lemon zest

    How to Make It
    In a large bowl, combine flour, sugar, spices, and baking soda until thoroughly mixed. Add honey, eggs, rum and zest and form a smooth dough. Wrap in plastic and let rest at least 30 minutes.
    Heat oven to 325 degrees. Roll dough 1/8- to 1/4-inch thick between two pieces of parchment paper. Remove top parchment paper and cut out various shapes, leaving 2 inches between cookies. Remove scraps. Lift parchment paper by opposite corners and place on a sheet pan. Bake 15-20 minutes or until light golden at the edges. Cool completely on the pan before removing to a wire rack. Repeat with remaining dough and dough scraps.
    When cookies are completely cool, decorate with , if desired. Let icing harden before storing in an airtight container with parchment paper between the layers.

    Hope you will enjoy it.
    Have a merry Christmas and a happy new year.
    Shirley

    ReplyDelete
  17. I love italian "Pan di stelle", but I don't kbow the recipe 😶

    ReplyDelete
  18. My fav cookies are the ones my mom, my sisters and I do, it's family recipe and we don't even call them cookies, it's like our own creation, so I can't share it :P but I came to read the others and there are some interesting recipes I would like to try, good post! Merry Christmas :)

    ReplyDelete
  19. well,I'd love to win the bag, it's really very beautiful, but as I know will not win (pause for the sad face😢)lol
    in any case,I'll leave a recipe for a Brazilian Christmas cookie for you and everyone on your blog,I hope you enjoy it.😉😄

    1/2 cup refined sugar
    1 egg (remove the film from the yolk)
    1/2 teaspoon of orange essence (optional, or may be vanilla)
    2 1/2 cups whole wheat flour
    orange zest.
    * GLACE FOR DECORATION *
    1 egg white
    1 cup sugar confectioner
    lemon drops
    liquid dyes varied colors

    METHOD OF PREPARATION
    Beat the margarine until it turns cream. Gradually add the sugar, mix the egg and the essence of orange or vanilla
    In a basin, gradually add the flour and mix well and finally the zest of the orange. Cover the dish and leave it in the refrigerator for at least 1 hour
    Then open the dough on a floured surface at a medium thickness neither too thin nor thick
    cut the biscuits with their own cutters, and lightly roast over medium heat for 15 to 20 minutes, or until they are lightly browned.
    Royal icing
    beat the egg whites in a firm snow, add the sifted sugar and the drops of lime, separate into pots and dye the color in the colors that you will use.
    Expect to cool the cookies and decorate with the colorful glace, you can vary as you want the decoration, children love this part.
    TIPS : The most used colors of dyes are basic, green, red, blue, yellow, also orange, and you can also use it white.
    the cutters you find at parties or camels in the stalls, are cheap and you can also do in other times, such as Easter, Mother's Day, etc. .....
    merry christmas everybody xx

    ReplyDelete
  20. Hi Simone
    Merry Christmas
    This is my favourite cookie.
    Ginger cookies
    2 1/4 cups all-purpose flour
    1 teaspoon baking soda
    2 teaspoons ground cinnamon
    1 1/2 teaspoons ground cloves
    1/2 teaspoon ground nutmeg
    1/2 teaspoon ground ginger
    1/4 teaspoon kosher salt
    1 cup dark brown sugar, lightly packed
    1/4 cup vegetable oil
    1/3 cup unsulfured molasses
    1 extra-large egg, at room temperature
    1 1/4 cups chopped crystallized ginger (6 ounces)
    Granulated sugar, for rolling the cookies
    Preheat the oven to 350 degrees F. Line 2 sheet pans with parchment paper.

    In a large bowl, sift together the flour, baking soda, cinnamon, cloves, nutmeg, ginger, and salt and then combine the mixture with your hands. In the bowl of an electric mixer fitted with the paddle attachment, beat the brown sugar, oil, and molasses on medium speed for 5 minutes. Turn the mixer to low speed, add the egg, and beat for 1 minute. Scrape the bowl with a rubber spatula and beat for 1 more minute. With the mixer still on low, slowly add the dry ingredients to the bowl and mix on medium speed for 2 minutes. Add the crystallized ginger and mix until combined.

    Scoop the dough with 2 spoons or a small ice cream scoop. With your hands, roll each cookie into a 1 3/4-inch ball and then flatten them lightly with your fingers. Press both sides of each cookie in granulated sugar and place them on the sheet pans. Bake for exactly 13 minutes. The cookies will be crackled on the top and soft inside. Let the cookies cool on the sheets for 1 to 2 minutes, then transfer to wire racks to cool completely.

    ReplyDelete
  21. These are my all-time favorites. Simple but yummy :)

    Coconut macaroons

    3 egg whites
    250 g powdered sugar
    10 g vanilla sugar
    1 pinch of salt
    250 g grated coconut
    Ca. 30 wafers (paper-thin)

    Beat eggs whites until stiff. Gradually add sugar, vanilla sugar and salt. Stirr in grated coconut. Place 2 teaspoons of the mixture on each wafer. Bake them for 30 minutes by 150 -160 °C (300 - 320 F).

    Enjoy!

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  22. This comment has been removed by the author.

    ReplyDelete
  23. Happy New Year!!!
    The most easiest recipe :)))
    Baked apples with honey and vanilla!!! It’s also the kind of cookies!!!
    What You will need
    1) apples
    2) honey
    3) vanilla
    4) foil for baking
    5) flour
    Take the apples, cut them into round slices. Lay the slices on the foil, sprinkled with flour. On each slice put a spoonful of honey, sprinkle with vanilla. Wrap the foil)))bake on a low temperature on your own:))) better to bake longer at a low temperature so as not to kill all the vitamins:))))Remember, cooking food, we need to put our heart and soul and love!!! Cook with pleasure!!!

    ReplyDelete
  24. Hi Simone! Happy New Year for you and your beautiful family. I hope you enjoy the cookies. Cheers from Guatemala, Central America.

    Galletas de coco

    Ingredientes:

    100 gramos de harina.
    100 gramos de azúcar.
    200 gramos de coco rallado.
    2 huevos.
    1 cucharadita de té de levadura química.
    Preparación:

    Bate los huevos con el azúcar.
    Añade el coco rallado y mezcla.
    Incorpora la harina y la levadura química, mezcla todo bien.
    Enfría la masa en la nevera durante media hora.
    Con las manos humedecidas forma las galletas.
    Hornea unos 15 minutos en el horno precalentado a 180º C.

    ReplyDelete

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