Pecan Pie Thumbprint Cookies Fatemeh Mortazavi

20 cookies

For the dough:

100 grams cold butter, cut into cubes

100 grams (1/2 cup) sugar

1 tsp. vanilla extract

Pinch of salt

180 grams (1 1/4 cups) all-purpose flour

1/2 large beaten egg

For the pecan filling:

15 grams (1 tbsp.) butter

10 grams (1 tbsp.) sugar

20 grams (1 tbsp.) honey

1/2 tsp. vanilla extract

Less than a pinch of salt

1/2 large beaten egg

35 grams finely chopped pecans

Pecan Pie Thumbprint CookiesPhoto: Natalie Levin

Preparation:

Dough: in a food processor with a steel blade, place butter, sugar, salt, vanilla and flour and blend at high speed until a crumbly mixture is obtained.

Add 1/2 egg and mix just until large chunks of dough form.

Transfer the dough onto a work surface and bring the dough together.

Make walnut-sized balls from the dough and place at intervals on a baking pan lined with baking paper.

At the center of each ball create a dent using your thumb or measuring teaspoon.

Cool the cookies in the freezer this way for about 20 minutes.

Pecan filling: dissolve the butter in the microwave or over double-boiler.

Add sugar, honey, vanilla, and salt and mix to a uniform mixture.

Add 1/2 egg and chopped pecans and stir until combined.

Preheat the oven to 180c degrees.

Remove the cookies from the freezer, and with a small teaspoon, place about 1/2 teaspoon of pecan filling in the center of each cookie.

Bake for 15-20 minutes or until the cookies turn golden and set.

Cool completely and serve.

Notes:

Keep the thumbprint cookies in a jar for up to a week.

Instead of pecans, you can use any other kind of nuts that you like in the same amount.

How do you measure half an egg? Break an egg into a small bowl, whisk it a little until blended and then use about 1/2 amount of it.

Instead of honey, you can use maple syrup or date syrup in the same amount.

If desired, add a little ground cinnamon to the filling and/ or dough.

Almond Florentine Cookies Elham Fatemi Majd

Servings 20 cm square pan

 Author Natalie

Ingredients

For shortcrust pastry:

75 grams (1/3 cup) cold butter cut into cubes

50 grams (5 tbsp.) icing sugar

100 grams (3/4 cup) all-purpose flour

35 grams (1/4 cup) cornstarch

A pinch of baking powder

Pinch of salt

1/2 tsp. vanilla extract

1-2 tbsp. milk as needed

For almond and honey layer:

50 grams (1/4 cup) sugar

2 tbsp. water

20 grams (1 tbsp.) honey

45 ml. (3 tbsp.) heavy cream

100 grams (1 cup) sliced blanched almonds

1 tbsp. cornstarch

Pinch of salt

Zest of 1/2 lemon

Instructions

Crust: Preheat oven to 170c degrees and grease the pan.

In a food processor with a steel blade put butter, icing sugar, flour, cornstarch, baking powder, salt, and vanilla and process until mixture is crumbly.

Add a tablespoon of milk and continue to process just until dough clumps form. If the dough is not combining, add another tablespoon of milk.

Transfer the dough chunks into the pan and press tightly with your hands to form a base.

Bake for about 10-15 minutes or until golden.

Cool slightly at room temperature.

Almond and honey layer: in a large skillet put sugar, water, honey, and form caramel.

Meanwhile, heat cream and add into the skillet as soon as the caramel is ready.

Mix well until a smooth caramel sauce is formed.

Add almonds, cornstarch, salt, and lemon zest and mix into a smooth mixture.

Pour the almonds on top of the baked crust and level the top as much as possible in a thin layer.

Bake for about 10-15 minutes or until the golden and set.

Cool completely, cut into squares and serve.

Recipe Notes

Keep the cookies in a sealed jar at room temperature up to a week.

Instead of almonds, you can use any other kind of nut you like.

You can use maple or date syrup instead of honey.

Ginger snap sandwich cookies Somayeh Omarzadeh

 White Sparkling Sugar Sprinkles

1/2 teaspoon Pure Vanilla Extract, 4 Oz.

3-1/2 cups all-purpose flour

2 teaspoons ground ginger

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

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

3/4 cup firmly packed dark brown sugar

2 Eggs (divided)

1/2 cup molasses

1 package cream cheese, softened (8 oz.)

2 tablespoons caramel ice cream topping or sauce (plus additional for garnish)

3 cups sifted confectioners' sugar

 INSTRUCTIONS APPLY LIST

Step 1

Preheat oven to 350°F. Line cookie sheets with parchment paper.

Step 2

In a medium bowl, combine flour, ginger, cinnamon, salt, nutmeg, and clove; set aside. In a large bowl, beat butter and brown sugar until light and fluffy. Add 1 egg; mix well. Add vanilla and molasses; mix well. Add flour mixture; mix until blended.

Step 3

Divide dough into 2 balls. On the floured surface, roll each ball into a circle approximately 12 in. wide and 1/8 in. thick. Using a Linzer Sandwich Cookie Cutter cut approximately 40 bottom cookies and 40 top cookies using an insert. Reroll dough if necessary.

Step 4

In a small bowl, combine remaining egg with 1 tablespoon water; beat until smooth. Brush cookie tops with egg wash and sprinkle with sparkling sugar.

Step 5

Bake 6-8 minutes or center of cookies are firm to the touch. Cool on pan 5 minutes. Remove to cooling grid and cool completely.

Step 6

For filling, in a large bowl beat cream cheese and caramel topping with an electric mixer until light and fluffy. Gradually add confectioners’ sugar. Beat on high until smooth. Using a spatula, ice bottom cookie with filling. Place top cookie on top and drizzle with caramel topping.