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Showing posts with label #InternationalCookies. Show all posts
Showing posts with label #InternationalCookies. Show all posts

Tuesday, December 10, 2024

Laufabraud (Icelandic Snowflake Bread) #BreadBakers #EattheWorld

Laufabraud is a Christmas Tradition in Iceland.  An easy flatbread cut much like the paper snowflakes we made in grade school and then fried to a crisp golden brown.  

laufabraud

This is what happens when Bread Bakers meets up with Eat the World.....

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Friday, December 10, 2021

Hadgi Badah ( Iraqi Cardamom Cookies) and The Weekly Menu #EattheWorld

For the final Eat the World challenge of the year it was suggested that we secretly be assigned another member of our group and then make a dish that they had previously shared with us while Eating the World.

Eat the World Logo

I was very excited to get assigned my dear friend Camilla's blog, Culinary Adventures with Camilla.  Cam is such an amazing cook and she specializes in foods that are from different cultures and lands.  She prides herself on having an adventurous palate and is pleased to have developed that trait in her children.

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Sunday, December 5, 2021

South African Double Crunchers #SundayFundayBloggers

 These might go down as my favorite cookie that I bake this season.  Crunchy coconut, oatmeal cookies sandwich a chocolate cream cheese filling.  Soooooo Scrumptious!!

South African Double Crunchers

The Sunday Funday Bloggers are baking up Christmas Cookies from Around the World today.......
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Saturday, December 9, 2017

Almond Snickerdoodles #ChristmasCookies

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This is the final day of #ChristmasCookies.  This has been such a wonderful and fun week.  I want to give a big shout out to Ellen of Family Around the Table for all of her hard work that made this event such a success.  

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I also want to thank our sponsor Nielsen-Massey who are hosting a generous giveaway for our readers.  Today is the last day to enter.  You will find the entry form at the bottom of this post.

All opinions in this blog are my own.  I have received no monetary compensation for this post and while I did receive product for this event, said product was not used for these particular cookies being shared today.


The final cookie I am sharing with you today is the quintessential classic, the Snickerdoodle.  These particular Snickerdoodles have been adapted to include both almond flour and almond flavoring.  I did this for two reasons. 1. I love almonds and 2. The cookie exchange that I'm attending this afternoon has a category for "A" cookies, those cookies beginning with the letter A.


I loved the addition of almond to these cinnamon spiced, tender cookies.  I think that I will always be making my Snickerdoodles as Almond Snickerdoodles henceforth.  

The rules called for the "A" cookies to be plated separately on a plain paper plate with no markings so that they could be part of a blind taste test.


A selection of the remainder of the cookies made this week were then placed onto a tray to be used for the main exchange.  I am able to share my Double Chocolate Dipped Peanut Butter Cookies, Chocolate Chip Mint Cookies, Frosted Egg Nog Cookies and Grandma Lily's Thumbprints.  I was unable to share my Peppermint Shortbreads because that deliciousness was gone in 2 days!!!!  They are being made again before Christmas, for sure!



Almond Snickerdoodles

2 sticks butter, softened
2 c. sugar
2 eggs
1/4 c. milk
1 t. vanilla
1 t. almond extract
2 3/4 c. flour
1 c. almond flour
1 t. baking powder
2 t. cinnamon
Cinnamon Sugar for rolling (6 T. sugar + 3 T. cinnamon)

Combine flour, almond flour, baking powder and cinnamon in a bowl.  Set aside.

Beat butter in large bowl of stand mixer, fitted with paddle attachment, until creamy.  Gradually beat in sugar until light and fluffy.  Add eggs, milk, vanilla and almond extract.  Reduce speed and gradually stir in the flour mixture.  Increase speed and mix well.

Roll the dough into 1" balls.  Then roll the balls in cinnamon sugar.  Place on baking sheets lined with parchment or a silicone mat.  Flatten the cookies slightly by pressing down with your fingers.

Bake in a preheated 375* oven for 10-12 minutes, until lightly browned around the edges.  Cool on wire racks.  Print Recipe

The Final Christmas Cookies

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Monday, December 4, 2017

Peppermint Shortbread #ChristmasCookies #InternationalCookies

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Welcome to Christmas Cookies Week. This fun event is being hosted by Ellen of Family Around the Table.  Ellen invited us to share our favorite Christmas Cookies all week long.

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Ellen also worked with Nielsen-Massey who is sponsoring this event and arranged for the participants to each receive a sample of their extracts.  I chose peppermint because peppermint screams Christmas to me.  All opinions written in this blog are entirely my own and I received no monetary compensation for this post.  

Nielsen-Massey Fine Vanillas & Flavors is giving one winner a set of their pure flavors: 2-oz each of Orange, Lemon, Peppermint, Almond, Chocolate, Coffee, Rose Water, and Orange Blossom Water. You can enter to win this wonderful prize package in the rafflecopter that you find at the bottom of this post.

On this first day of this event we are also celebrating #InternationalCookies hosted by Caroline of Caroline's Cooking.  Caroline was kind enough to schedule her party in conjunction with Christmas Cookies Week so that we are not overloaded during this busy time of year.  Thank you Caroline!



I decided to make Peppermint Shortbread Cookies for today, combining both events.  Shortbread originated in Scotland and is one of my very favorite cookies.  The addition of peppermint and garnish of candy cane crumbles makes them perfect for Christmas.


I found this easy recipe on the Land O Lakes butter website.  One of the things that attracted me to this recipe was that it made on 8" round that I then scored to make a dozen cookies. 


When you are making a weeks worth of cookies, you look for recipes that are small or can be halved, otherwise you end up with more cookies than you could possibly use.  


Of course, if you aren't making cookies every day for a week, this recipe is easily doubled or tripled.  With chocolate and candy canes both baked into and then used as a topping, these cookies are festive and perfect for kids and kids at heart.


Great as an addition to a cookie tray or as part of a dessert buffet but also fancy enough to be served as dessert with coffee after an elegant dinner party.  These cookies are sure to become a yearly tradition.



Peppermint Shortbread
adapted from Land O Lakes

1 stick butter, room temperature
1 c. flour
1/4 c. powdered sugar
1/3 c. mini chocolate chips
1 T. crushed candy canes
1/2 t. vanilla
1/4 t. peppermint extract

Glaze:

1/4 c. mini chocolate chips
1 t. shortening
1 T. crushed candy canes

Place butter in bowl of stand mixer, fitted with the paddle attachment.  Beat at medium speed until creamy, 30 seconds or so.  Turn speed to low and add the flour and powdered sugar, beating until well combined.  Increase speed and add vanilla and peppermint until well mixed.  Reduce to low and stir in the chocolate chips and candy cane pieces.

Place the dough onto a baking sheet lined with parchment or a silicone mat.  Pat the dough into an 8" round.  Score with a knife into 12 equal pieces and bake in a preheated 350* oven for about 15 minutes, until golden brown on the edges.

Remove from oven and let cool on the pan for 1 minute.  Cut through each score line and then move the silicone or parchment containing the cookie round to a cooling rack to cool completely.

Place the 1/4 c. chocolate chips and oil into a small bow and microwave on high for about 15 seconds, stir and cook in 5 second increments, stirring after each until smooth and glossy.  Drizzle over the cookie circle and then sprinkle with the candy cane pieces.  

Separate into pieces to serve. Print Recipe

More Christmas Cookies

More International Cookies

Don't Forget the RAFFLE


a Rafflecopter giveaway

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