PECAN BALLS Sanam

 INGREDIENTS

 • 1/2 cup unsalted butter (1 stick), softened

 • 2 tablespoons granulated sugar

 • 1 cup all-purpose flour

 • 1 heaping cup chopped pecans

 • 1/4 teaspoon salt

 • Optional chocolate drizzle: 1/2 cup semisweet chocolate chips

 INSTRUCTIONS

 1 Preheat the oven to 275 degrees F.

 2 Cream together the butter, sugar and flour with a hand mixer or stand mixer.

 3 Fold in the pecans and salt and stir until combined. The mixture will be crumbly but will stick to itself.

 4 Roll the dough into small balls (about 1/2-inch across) and place on an ungreased baking sheet. (You can wet your hands to keep the dough from sticking to you.)

 5 Bake at 275 degrees F for 45 minutes.

 6 Let cool completely on the baking sheet before transferring to an airtight container. These pecan puffs keep for up to a week on the counter or in the pantry.

 7 To make the chocolate sauce: Place chocolate chips in a microwave-safe bowl. Microwave for 1 minute. Stir and microwave in 30 seconds intervals until chocolate is melted and can be stirred together. Drizzle melted chocolate over cooled pecan balls or dunk balls in the chocolate sauce.

Chocolate-vanilla swirl cookies Samaneh Asadi

yield: 20 cookies

Ingredients:

200g butter softened 

125g powdered sugar

1 egg

Pinch of salt

1 tsp vanilla extract

1 Tbsp (10 grams) cornstarch

1/4 tsp baking powder

1 Tbsp brandy

2.5 cups (350 g) white flour

30g dark chocolate, melted

1 Tbsp (10 grams) cocoa powder

Directions:

Preheat oven to 180 degrees.

Place the butter and powdered sugar in a mixing bowl. add egg, vanilla and brandy. Beat together at

Place the butter and sugar in a large mixing bowl. Beat together at medium speed until combined.

Add flour, baking powder, cornstarch and salt and beat together shortly to a soft and pleasant dough.

(If the dough is too sticky – add a little more flour and mix).

Divide the dough in half and add the melted chocolate and cocoa to half.

Again, if the brown dough is too sticky – add another drop of flour.

Roll both balls into small balls, about 1.5 cm in diameter.

To make the cookies – take 3 balls of each colour and arrange them alternately, as in the picture below.

Gently attach the balls to the outside to form one ball.

Roll the ball in rotating movements between your hands to create a swirl. press the ball a bit to flatten place in a lined baking pan.

You can see the whole process here in my Highlights.

bake for about 15 minutes, until the bright part begins to turn slightly golden.

Romias Cookies Atefeh Asadbeigi

ingredients:

150 g

Cake flour (or pastry flour)

125 g

Butter

1/5 tsp

Salt

50 g

Icing sugar (sifted)

½ tsp

Vanilla extract

20 g

Egg white

Bean scrap from 1 pod of Vanilla

Almond toffee filling

(enough for 2 batches of cookies)

60 g

Corn syrup (or glucose syrup)

60 g

Brown sugar

60 g

Butter (cut into pieces)

60 g

Sliced almond

 Have ready 2 pieces - the silicone coated paper cut into 10 x 40 cm pieces.

Pour the corn syrup and sugar into a small pan, place over medium heat. When all the sugar melts put the butter into the pan. When the butter melts pour the sliced almond into the pan, stir quickly to cover the almond with the sugar mixture.

Pour (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikZN3sKx1EzhaXAvg16E17-357sMTTogsTi2fEQfDISh8h4TtfZiaD0MH7u1wERsWe40AZ4RrMrWtaZVgL5xUjOJ-gWERZbyVKax0Mh9PzV63d25UqwFxs-c5rPITY2jXtH07j6voTQ2rl/s1600-h/Romias+au+chocolate+et+vanilla_2.jpg) the toffee into the paper and roll the toffee into a long cylinder and place the log into the baking sheet. Refrigerate the coffee for at least 1 hour before using. 

 Making the cookies:

 (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifXSTPJm4kPXos70O4NXBMgQJ2Cf0EaWwt4pu__lL53DoAzMYnANOf8wAO4yJjW2GzwF_xibwpsjk2-OcwfO3NTwyhGSRDBoTAPAq2HRoO3tWNi-h0smhXhTQfZoh4sXZ5AkxejN6CgRgU/s1600-h/Romias+au+chocolate+et+vanilla_6.jpg)

Scrap the beans from the vanilla pod and put them into the sifted icing sugar.

 (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUL8Xko5O10EkTD9PcApZS7Pzz3NE56U-xcW1vEOiTvH09y3zEhIxe8cGocsrUcz6HzipmvZ6KrVhg8VujkSttOwoDHkt43Mt9vgXt9p2V9AbY_RkWkwwfEThJa08kuWkkXLzWcM0GWAKq/s1600-h/Romias+au+chocolate+et+vanilla_7.jpg)

Sift the flour and salt together.

Line the baking sheet with baking paper or Silpat.

Beat the butter until smooth then add the icing sugar and beat until the mixture is white and fluffy.

Mix in the vanilla extract then gradually add the egg white then beat to combine.

 (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgERwOJQ9ih2cXA_upmyFy-qJv6Bv8slbAMUh2sXnfg-rxjxuv3zmHL9mzzwNrpiejncxZUC8S3TP4_rvqiHFVR_FmrIAGOhxH8fNGGLvqq0v9e7aAhQn8zvoYsmwGXo28r_StTrZVZuL0G/s1600-h/Romias+au+chocolate+et+vanilla_8.jpg)

Pour the flour mixture into the bowl, using a spatula, gently fold the mixture together until combine.

Using (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU5jnAZpGWqvFiWEoLQmN3mPvJarZp64mWA5hG5cmY24v19ejYVp7ZNQyOoKBUMD_6UsHgCD6y_xNuoavUkPatgpc8B6xkxdwEuCXq63d3Nf7j166AbIY-Q0iKoNKaMkpA6S7ZLCFblXuv/s1600-h/Romias+au+chocolate+et+vanilla_9.jpg) the cookie press, press the cookies into a disk with a hole inside. 

Cut the toffee into the small disk (about 4mm high), and place into the middle.

Put the sheet in the fridge for 20 minutes, meanwhile preheat the oven to 170 °C

 (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5W9wt80e4l5o-HVZpET3SYrOsQapplDzDNzlKUmjx8x-FCVZqrFq6pS9C-XgGQA8zljNSRE693E2kJVNCIXZuCjcp_3mHE9qb0LGADslx7rrsuXoawc69IHreOXzzU-OCbgZMX8YUlIvU/s1600-h/Romias+au+chocolate+et+vanilla_10.jpg)

Bake the cookies for 12-14 minutes, cool in the sheet for 5 minutes, then place the cookies on a wire rack to cool completely.

 (https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1YGfelGf3lLGGfcXrfvyHHxAXPXYDRt9GBxVFnohqy72nGJ79gG6iLW9FOUQ1_rZFrf1szxzSrqSW_hDysJ0y3YhSLCHZYk-W4Yf0EfXM0aLMR6HMxFqar50OdPb9bKwtZZ4aBMmooceW/s1600-h/Romias+au+chocolate+et+vanilla_24.jpg)

Romias au vanilla, vanilla butter cookie with almond toffee