Christmas peppermint patties Marjan Ramezani

 peppermint fan? Good! Me too. Honestly, I don’t think there is a better flavor combo out there, and I always feel grateful when I get to end my day with said combo. So... go make these raw peppermint patties! You’ll thank me later 😉

Christmas peppermint patties.

1 cup raw cashews, soaked 2 hours.

1 cup of shredded coconut.

15 drops #doterra peppermint essential oil.

1/3 cup pure maple syrup

Pinch salt

1/4 cup cacao butter, melted (see note)

Method.

1. Add all ingredients to a high-speed food processor and blitz until smooth batter forms.

2. Set batter in the fridge for 30 mins, to firm up. Once firm, use wet hands to shape even balls and then flatten down with your hand to create a patty shape. Once all patties are formed, set in freezer for 1 hour, then make the raw chocolate mix.

Raw chocolate.

115g cacao butter, finely chopped

60g cacao powder

180g pure maple syrup

Pinch salt

Dash of pure vanilla extract

Method.

1. Add cacao butter to a heatproof bowl. Set bowl of a pot of simmering water. Allow melting, keeping an eye on the temperature (don't exceed 46 degrees C. If the cacao butter approaches this temp, remove from heat and allow to melt independently). 2. Add remaining ingredients and whisk to gather over the water, again keeping an eye on the temp (if you want to temper your chocolate, google the instructions- they are too precise for me to explain here! For ease, I am explaining just a basic, untempered version that will still taste great).

3. Once uniform, remove from heat and allow to cool. Once the chocolate has cooled/thickened. Dip in each patty, and set again on the baking tray.

Store patties in the fridge or freezer (in an air-tight container), and enjoy! They taste great out of the freezer and are a total crowd pleaser.

Note; to melt cacao butter, always place in a heatproof bowl over simmering water (never try to melt in a saucepan over a flame).

Strawberry Cookies Tayebeh Ziaee

 PRODUCTS

Gold Pearlized Sugar

VARIATIONS

COLOR:  Gold

 Ruby Red   Emerald Green   Sapphire Blue   Silver   Gold

Treatology Flavor Kit (8 drops Crisp Champagne Flavor (divided), 6 drops Creamy Vanilla Custard Flavor)

1 3/4 cups all-purpose flour

1/4 teaspoon salt

1/2 cup (1 stick) butter, softened

1/4 cup firmly packed light brown sugar

1 egg

1/4 cup seedless strawberry jam

vegetable pan spray

INSTRUCTIONSSUPPLY LIST

Step 1

Preheat oven to 350F. Lightly prepares a cookie sheet with vegetable pan spray.

Step 2

In the medium bowl, combine flour and salt. In a large bowl, beat butter and sugar with electric mixer until light and fluffy. Add egg, 6 drops Crisp Champagne Flavor and Creamy Vanilla Custard Flavor; mix well. Gradually add flour mixture; mix well. Shape dough into 1-inch balls, about 1 tablespoon per ball. Roll each ball in pearlized sugar. Place on prepared pan and make an indentation in the dough with a finger.

Step 3

In a small bowl, combine jam and remaining 2 drops Crisp Champagne Flavor.

Step 4

Bake cookies 12-14 minutes or until edges are golden brown. As soon as cookies are removed from the oven, spoon about 1/4 teaspoon jam mixture into each cookie indentation. Cool cookies on pan on cooling grid 5 minutes. Remove from pan; cool completely on the grid.

Pecan Shortbread Cookie Fatemeh Laali

INGREDIENTS

PRODUCTS

1 teaspoon Clear Vanilla Extract, 2 Oz.

White Sparkling Sugar Sprinkles

3/4 cup butter (, softened (1- 1/2 sticks))

1/2 cup granulated sugar

1/2 teaspoon salt

3 egg yolks

2 cups all-purpose flour

2/3 cup pecans (halves)

INSTRUCTIONS APPLY LIST

Step 1

In a bowl of food processor, pulse pecan halves until finely ground.

Step 2

In a large bowl, beat butter, sugar and salt with electric mixer at medium speed until creamy, about 1 minute. Add yolks, one at a time, mixing well after each addition. Add vanilla; mix well. Add flour and ground pecans; mix just until combined. Press dough into a disc; wrap in plastic wrap. Refrigerate at least 2 hours or overnight.

Step 3

Preheat oven to 375°F.

Step 4

Let cold dough stand at room temperature 5-10 minutes until softened slightly. Roll dough 1/4-inch thick on lightly floured surface. If dough cracks, press it back together. Cut into 2-1/4 in. rounds and place on ungreased cookie sheet. Sprinkle with sparkling sugar. Bake 10-12 minutes or until golden brown at edges. Cool on pan on cooling grid 5 minutes; remove cookies to a grid to cool completely.

Cinnamon Spritz Cookies Pegah Babak Moghadam

1 teaspoon Wilton Pure Vanilla Extract

3 1/2 cups all-purpose flour

1 tablespoon ground cinnamon

1 teaspoon baking powder

1 1/2 cups (3 sticks) butter, softened

1 cup granulated sugar

1 egg

2 tablespoons milk

1 can (13.4 ounces) dulce de leche

INSTRUCTIONS APPLY LIST

Step 1

Preheat oven to 350ºF.

Step 2

In a large bowl, combine flour, cinnamon and baking powder.

Step 3

In a large bowl, beat butter and sugar with electric mixer until light and fluffy. Add egg, milk, and vanilla; mix well. Gradually add flour mixture to butter mixture, mixing until the dough is smooth. Do not chill. Place dough into cookie press and press cookies onto ungreased cookie sheet.

Step 4

Bake 10-12 minutes or until lightly browned around edges. Cool 2 minutes on pan on cooling grid. Remove from cookie sheet; cool completely on the grid.

Step 5

Spread about 1 teaspoon dulce de leche on back of half the cookies. Sandwich with remaining cookies.