Rainbow cookies Marjan Ramezani

PRODUCTS

1 teaspoon Wilton Pure Vanilla Extract

2 1/4 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

butter, softened (1 cup (2 sticks) for dough, 1/4 cup (1/2 stick) for filling)

1 package (8 ounces) cream cheese, softened

granulated sugar (2/3 cup for dough, 1/2 cup for filling)

1 tablespoon ground cinnamon

INSTRUCTIONS APPLY LIST

Step 1

In a medium bowl, combine flour, baking powder, and salt.

Step 2

In a large bowl, beat 1 cup of butter, cream cheese, 2/3 cup sugar, and vanilla until light and fluffy. Stir in flour mixture 1/2 cup at a time, blending well after each addition. The dough will be soft and slightly elastic. Form dough into 2 squares, about 1 in. thick. Wrap dough in plastic wrap and refrigerate at least 2 hours.

Step 3

For filling, stir together 1/4 cup butter, 1/2 cup sugar and cinnamon in small bowl until well combined.

Step 4

On a floured surface, roll one square into a 12 in. x 9 in. rectangle about 1/4 in. thick (leave the remaining square in the refrigerator until ready to use). Using half the filling mixture, spread a thin layer completely covering dough. Starting at long end, roll dough tightly into a spiral. Wrap with plastic wrap and freeze 30 minutes. Repeat with remaining dough and filling.

Step 5

Preheat oven to 350ºF. Prepare cookie pans with parchment paper.

Step 6

Cut dough logs into 1/4 in. slices. Place on prepared cookie pans.

Step 7

Bake 10-12 minutes or until edges of cookies are pale golden brown. Cool cookies on pan on cooling grid 5 minutes. Remove from pan; cool completely on the grid.

Turtle Bars Ashpazi Mahfa

 Ingredients:

Crust:

2 cups (250 grams) all-purpose flour

1 cup (227 grams) cold unsalted butter, cubed

¾ cup (90 grams) confectioners’ sugar

½ teaspoon (1.5 grams) kosher salt

Brownie:

2 cups (400 grams) granulated sugar

1½ cups (188 grams) all-purpose flour

6 tablespoons (30 grams) unsweetened cocoa powder

1 teaspoon (5 grams) baking powder

½ teaspoon (1.5 grams) kosher salt

1 cup (227 grams) unsalted butter, melted and cooled

4 large eggs, lightly beaten

1 teaspoon vanilla extract

1 (4-ounce) bar semisweet chocolate, chopped

Caramel:

2 cups (400 grams) granulated sugar

9 tablespoons water

3 tablespoons light corn syrup

3 tablespoons (42 grams) cold unsalted butter

1 cup heavy whipping cream

1 teaspoon vanilla extract

¼ teaspoon (0.75 gram) kosher salt

Topping:

2 (4-ounce) bars (230 grams) semisweet chocolate, chopped

1 cup (113 grams) chopped pecans, toasted

Instructions:

Preheat oven to 350°F. Line a 13x9-inch baking pan with heavy-duty foil, letting excess extend over sides of the pan. Spray with baking spray with flour.

For the crust: In the work bowl of a food processor, combine flour, butter, confectioners’ sugar, and salt. Pulse until mixture is crumbly, 12 to 14 times. Reserve ⅓ cup crumb mixture. Press remaining crumb mixture into the bottom of prepared pan.

Bake until lightly browned, about 14 minutes. Let cool for 20 minutes.

For the brownie: In a large bowl, whisk together sugar, flour, cocoa, baking powder, and salt. Add melted butter, eggs, and vanilla, stirring until smooth. Stir in chopped chocolate. Spread over prepared crust.

Bake until firm to the touch, 25 to 30 minutes. Let cool for 30 minutes.

For the caramel: In a large heavy saucepan, place sugar. In a small bowl, stir together 9 tablespoons water and corn syrup. Pour over sugar, swirling to coat. Cook over medium-high heat, without stirring, until mixture is amber brown, 10 to 14 minutes. Remove from heat. Add butter, stirring until melted (mixture will foam). In a microwave-safe bowl, heat cream over high heat until hot but not boiling, about 40 seconds. Slowly add hot cream, vanilla, and salt to sugar mixture, stirring until smooth. Let cool slightly. Reserve ½ cup caramel. Pour remaining caramel over brownie.

For the topping: Sprinkle brownies with chocolate, pecans, and reserved ⅓ cup crumb mixture.

Bake for 5 minutes. (The crumb topping will not be browned.) Let cool completely at room temperature overnight (do not refrigerate—the chocolate will bloom). Using excess foil as handles, remove from pan, and cut into bars. Just before serving, drizzle with reserved ½ cup caramel.

Nutella Bar Masomeh Hashemi

Servings 35 small Nutella rugelach

 Author Natalie

Ingredients

For the dough:

500 grams (3 1/2 cups) flour

8 grams (2 tsp.) instant dry yeast

70 grams (1/3 cup) sugar

80 grams (3/4 stick) softened butter

1 egg

2 egg yolks

100 grams (1/2 cup) sour cream

50 ml. milk

1 tsp. pure vanilla extract

4 grams fine salt

For the filling:

1 jar Nutella spread

For brushing:

1 egg scrambled

1 tsp. salt

1 tbsp. water

For glaze:

100 ml. (1/2 cup) water

100 grams (1/2 cup) sugar

2 tbsp. honey

Instructions

Dough: in a bowl of your mixer put together flour, yeast, sugar, butter, egg, egg yolks, sour cream, milk, vanilla and salt and knead together for 10 minutes or until dough is relatively uniform and sticky.

Transfer the dough to a lightly greased bowl, cover and refrigerate for about 6-7 hours (preferably overnight).

Divide your dough into two parts.

Create rugelach: on a floured surface roll out the dough into a square the size 25*25 cm.

Spread an even layer, not too thick, of Nutella spread.

Fold the square in the center to create a rectangle the size 25*13 cms. Turn the rectangle so that the stitch will be in front of you.

Roll out the rectangle formed until the dough is about 4-5 mm thick. It is important to keep the shape of the rectangle.

Cut the rectangle approximately to 15-20 isosceles triangles with sides long.

Roll each triangle from the base to the tip to create a rugelach.

Place your prepared rugelach on an oven rack lined with baking paper.

Cover and let rise for about 40-50 minutes, or until the rugelach almost double their volume.

While rising Preheat the oven to 175 degrees.

In a small bowl beat together egg, salt, and water into a smooth mixture and gently spread the rugelach before baking.

Bake the rugelach for about 16-20 minutes or until it gets golden and fragrant.

Sugar glaze: in a small pot mix water, sugar and honey together and bring to a boil over high heat. Allow the mixture to boil for 3-4 minutes and remove from heat.

Glazed the rugelach as soon as it's out of the oven and let cool at room temperature.

Recipe Notes

The rugelach is at its best on the day of baking.

Instead of Nutella, you can use any other spread you like.