DANISH BUTTER COOKIES
Just like the ones sold in those iconic blue tins but Martha's are even tastier! The secret is using the best-quality salted butter you can find.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 20
Number Of Ingredients 5
Steps:
- Preheat oven to 325 degrees.
- In the bowl of an electric mixer fitted with the paddle attachment, beat together butter and confectioners' sugar on medium speed until light and fluffy, about 3 minutes. Add vanilla and egg, and beat to combine. Gradually add flour, and beat until well incorporated. Transfer dough to a pastry bag fitted with a 7/16-inch star tip (such as Ateco #825).
- Pipe 2 1/2-inch rings onto parchment-lined baking sheets, spaced 2 inches apart. Bake, rotating halfway through, until lightly golden around edges but still light on top, about 20 minutes. Transfer sheets to wire racks; let cool completely.
HOLLAND BUTTER COOKIES
These cookies are delightful all year round. Buttery and light they will melt in your mouth.
Provided by Dort
Categories World Cuisine Recipes European Dutch
Time 25m
Yield 72
Number Of Ingredients 4
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
- In a medium bowl, cream butter to soften. Combine the flour, sugar and baking soda, stir into the softened butter. Drop by rounded spoonfuls onto the prepared cookie sheet. Press down sightly with a cold fork.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 77.6 calories, Carbohydrate 7.4 g, Cholesterol 13.6 mg, Fat 5.2 g, Fiber 0.1 g, Protein 0.6 g, SaturatedFat 3.2 g, Sodium 38.6 mg, Sugar 3.5 g
CHOCOLATE BUTTER COOKIES
Steps:
- Combine sugar and butter in bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg and almond extract; continue beating until well mixed.
- Combine flour, cocoa and salt in another bowl. Add flour mixture gradually to butter mixture, beating at low speed and scraping bowl often, until well mixed.
- Divide dough into thirds. Wrap each third in plastic food wrap; refrigerate 2 hours or overnight until firm.
- Heat oven to 375°F.
- Shape dough with floured hands, one-third at a time (keep remaining dough refrigerated), into 1-inch balls. Form balls into desired shapes (balls, squares, logs, etc.) or follow variations as directed below. Place 1 inch apart onto ungreased cookie sheets. Bake 7-9 minutes or until set. (Surface may crack slightly.) Cool completely. Decorate as desired.
Nutrition Facts : Calories 80 calories, Fat 4 grams, SaturatedFat grams, Transfat grams, Cholesterol 15 milligrams, Sodium 40 milligrams, Carbohydrate 9 grams, Fiber 0 grams, Sugar grams, Protein 1 grams
HOLLAND BUTTER COOKIES
My great-grandmother's Holland butter cookies have been passed down in my family from generation to generation. This recipe uses only five ingredients that are usually already in the house. For different holidays, I swap the almonds for cherries, walnuts or ginger. -Tineke De Rosa, Blairstown, New Jersey
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 24 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 325°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in egg yolk. Gradually beat in flour. Press dough into a greased 13x9-in. pan. Score dough into 24 square or diamond bars. Brush egg white over bars. Gently press one almond into the center of each bar., Bake until lightly browned, 20-25 minutes. Cool in pan 10 minutes before cutting into bars. Cool completely in pan.
Nutrition Facts : Calories 118 calories, Fat 9g fat (5g saturated fat), Cholesterol 28mg cholesterol, Sodium 64mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.
DUTCH ALMOND COOKIES (AMANDEL KOEKJES)
Make and share this Dutch Almond Cookies (Amandel Koekjes) recipe from Food.com.
Provided by PanNan
Categories Drop Cookies
Time 30m
Yield 2 dozen cookies, approximately
Number Of Ingredients 8
Steps:
- Cream butter and sugars together; then beat in the eggs.
- Add the flour and soda and then mix in the almond paste.
- If dough gets too stiff andd a few drops of water.
- Mix in the nut meats.
- Drop by teaspoonful on greased cookie sheet.
- Bake in 325° oven for 15 minutes.
DUTCH COOKIES
These lightly spiced butter cookies are similar to Janhagel, a popular Dutch cookie. Jane Valentine Talbert of Encinitas, California, uses pecans instead of the more traditional almonds. **Cookies will keep, layered between sheets of wax paper or parchment, in an airtight container at room temperature for 2 weeks. Taken from the Scandinavia international recipes from Epicurious.com for ZWT.
Provided by alligirl
Categories Bar Cookie
Time 1h5m
Yield 4 dozen cookies, 48 serving(s)
Number Of Ingredients 7
Steps:
- Put oven rack in middle position and preheat oven to 325°F
- Butter a 15- by 10- by 1-inch baking pan, then line bottom with foil, leaving a 2-inch overhang on 2 ends, and butter foil.
- Whisk together flour, cinnamon, and salt in a bowl until combined.
- Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a stand mixer (preferably fitted with paddle attachment) or 6 minutes with a handheld. Beat in yolk; reduce speed to low, then mix in flour mixture until combined.
- Spread batter evenly in pan with an offset spatula.
- Lightly beat egg white in a small bowl, then brush some of it over batter and sprinkle evenly with pecans.
- Bake until top is golden brown and edges begin to pull away from sides of pan, 35 to 40 minutes.
- Cool in pan on a rack 10 minutes, then transfer with foil to a cutting board; discard foil.
- Cut while still warm into 2-inch squares or, by halving squares diagonally, into triangles and cool completely on rack.
DUTCH SPICE COOKIES
Provided by Food Network Kitchen
Time 3h30m
Yield about 16 cookies
Number Of Ingredients 13
Steps:
- Sift the flour, cinnamon, baking soda, nutmeg, anise, cloves, ginger, salt and pepper into a medium bowl, then whisk to combine.
- Beat the butter and brown sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Reduce the mixer speed to low; add half of the flour mixture and beat until combined, scraping down the bowl as needed. Add 3 tablespoons water and the remaining flour mixture and beat until just combined. Turn out onto a piece of plastic wrap, pat into a disk, wrap and refrigerate until firm, about 1 hour.
- Dust the dough with confectioners' sugar, then transfer to a piece of parchment paper and roll out until 1/4 inch thick. Cut into shapes using 2-to-3-inch cookie cutters. Transfer the cutouts to 2 ungreased baking sheets and press sliced almonds decoratively on top. Freeze until firm, about 1 hour.
- Position racks in the upper and lower thirds of the oven and preheat to 325 degrees F. Transfer the cookies to the oven and reduce the temperature to 275 degrees F; bake, switching the position of the pans halfway through, until crisp and golden, 45 to 50 minutes. Let cool 3 minutes on the baking sheets, then transfer to racks to cool completely.
BUTTERFLY SUGAR COOKIES ARE THE PERFECT SPRINGTIME TREAT
Try a new cookie decorating technique-it's easy! You can turn butterfly sugar cookies into masterpieces with a simple marbled icing.
Categories baby shower bridal shower children Easter spring baking dessert
Time 4h
Yield 4-5 dozen
Number Of Ingredients 13
Steps:
- For the cookies: Combine the butter, granulated sugar and orange zest in the bowl of an electric mixer. Beat on medium speed until smooth, then add the eggs and vanilla. Beat again, scraping down the sides of the bowl halfway through. Sift together the flour, baking powder and salt into a separate bowl. With the mixer on low speed, add the dry ingredients to the butter mixture, alternating with the milk, until the dough comes together.
- Divide the dough in half, then flatten both halves into disks and place them in separate resealable plastic bags. Refrigerate the dough until firm, about 2 hours.
- Preheat the oven to 350˚. Line 2 baking sheets with parchment paper. Roll out both pieces of dough until about 1/4 inch thick and cut out as many cookies as you can with 2- to 3-inch butterfly cookie cutters. Place the cookies on the baking sheets and bake until they're just set but not browned, 8 to 10 minutes. Remove from the oven and let cool 5 minutes on the baking sheets, then remove to racks to cool completely before decorating.
- For the icing: Combine the powdered sugar, milk and egg whites in the bowl of an electric mixer and beat on medium-high speed until thick and glossy. Add more powdered sugar if the icing seems too thin. Just play with it until it's right. The icing should be stiff enough to dip the top side of the cookie and get a thick, even layer.
- Divide the icing among 3 or 4 smaller bowls. Add 2 to 3 drops each of red and orange food coloring to each bowl, scattering it over the surface of the icing. Drag a toothpick through the drops a few times to make swirls. Dip the top side of each cookie in the icing and let the excess drip off, then let dry on a rack. When the first bowl of icing becomes too muddled, move on to the next. Let the icing dry completely, about 1 hour.
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- In a mixing bowl cream together the butter and confectioners sugar on high until it is light and fluffy. Depending on your mixer this will take 3 to 5 minutes.
- Add the salt and flour and mix well until a soft dough forms. The cookie dough shouldn't be wet or crumbly. If it's to wet add a little more flour and if it's crumbling and not sticking together add a little more milk.
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- Stroopwafels -- Dutch Syrup Waffles. We're told that the first stroopwafels were baked in Gouda in the late 1800s, but these gooey syrup waffle cookies are loved throughout the Netherlands today and taste their best when freshly (home)made.
- Arnhemse Meisjes -- Sugared Puff Pastry Cookies. These are the cookies to make if you don't have time to bake: simply roll out some quality store-bought puff pastry, dust with (cinnamon) sugar, shape and bake.
- Traditional Dutch Speculaas Cookies. These traditional Dutch speculaas cookies winter-spiced cookies are traditionally enjoyed as a sinterklaas treat, but they're great any time of year.
- Pindakoeken -- Dutch Peanut Cookies. Our peanut cookies have a crunchy bite, a satisfying snap, and a clean, nutty flavor. Once you've tasted these pindakoeken cookies, you'll be happy to leave those sad supermarket cookies to gain dust on the shelf.
- Bastognekoeken -- Dutch Candied Sugar Cookies. These rock candy encrusted bastognekoeken cookies are not only a beloved tea time treat in the Netherlands, where they're also known as kandijkoeken, but are often used for the crusts for Dutch tarts and pies.
- Krakelingen -- Sweet Dutch Pretzels. You may know pretzels as a savory snack, but in the Netherlands, these ribbons of twisty dough are dusted in brown sugar and enjoyed as sweet cookies.
- Kaasstengels -- Gouda Cheese Straws. For a delicious savory cookie, you can't beat flaky Gouda cheese straws. If you prefer a crisp cheese cracker to go with your Dutch cheese plate, try Gouda cheese cookies instead.
- Chocolate Covered Kruidnoten. You can't go wrong with Dutch holiday cookies, and these chocolate-dipped Christmas-spiced kruidnoten cookies are no exception.
- Kletskoppen Cookies. These thin, crispy treats are known as kletskoppen cookies in the Netherlands and are often used as a dessert garnish or as the classic koekje bij de koffie (''coffee break cookie'') in the Dutch restaurant trade.
- Fryske Dumkes -- Traditional Frisian Aniseed Cookies. Native to the northern Dutch province of Friesland, these traditional "thumb cookies" have a subtle licorice flavor and a texture that is crisp and dense, making them ideal for dunking in coffee or tea.
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