Corn Chocolate Chip Cookies

ingredients (16 ):

Cookies:

• 225g unsalted butter, at room temperature

• 300g granulated sugar

• 1 large egg

• 225g all-purpose flour

• 100g finely ground yellow cornmeal

• 1 tsp baking powder

• 0.5 tsp baking soda

• 1 tsp salt

• 1 tsp vanilla extract

• chocolate chips

How to:

Cookies:

Combine the butter and sugar in the bowl  and cream together for 2 to 3 minutes with an electric mixer. Scrape down the sides of the bowl, add the egg, and beat until incorporated completely. In a different bowl, whisk together the flour, corn flour, baking powder, baking soda, and salt. Add the flour mixture to the butter and combine just until the dough comes together, no longer than 1 minute. Scrape down the sides of the bowl. Add chocolate chip cookies and mix again. 

Scoop out the dough with an ice cream scoop (about 2 tbsp worth) onto a parchment-lined baking sheet. Pat the tops of the cookie dough domes flat. Wrap the sheet pan tightly in plastic wrap and refrigerate for at least 1 hour. 

Heat the oven to 175°C. 

Arrange the chilled dough a minimum of 10cm apart on parchment lined sheet pans. Bake for about 18 minutes. After 18 minutes, they should be faintly browned on the edges yet still bright yellow in the center; give them an extra minute if not.

 Cool the cookies completely on the sheet pans before transferring to a plate or to an airtight container for storage.

Inspired by: https://www.thekitchn.com/christina-tosis-162171

Eat Me Cookies

Ingredients (20):

Chocolate sable:

• 2.5 dl All Purpose Flour

• 1.75 dl Sugar

• 150 g Butter

• 1 Egg Yolk

• 85 g Ice Cold Chocolate

• 0.75 dl Cocoa Powder

• 1/2 Teaspoon Vanilla Extract

• 1/8 Teaspoon Baking Soda

• 1/4 Teaspoon Fine Sea Salt

Vanilla sable:

• 4.75 dl Flour

• 1.75 dl Sugar

• 150 g Butter

• 2 Egg Yolks

• 2 Teaspoons Vanilla Extract

• 1/4 Teaspoon Fine Sea Salt

Icing:

• 2 dl icing sugar

• 2 tsp milk or lemon

• food colours

How to:

Vanilla Sable

Preheat oven to 170ºC.

In a bowl, whisk salt and flour until well combined. In a larger mixing bowl, using a hand mixer cream butter and sugar until light and fluffy. Beat in the egg yolks and vanilla. Combine the wet and dry ingredients. 

Form the dough into a disc and wrap in plastic. Refrigerate for an hour.

Chocolate Sable

Using a cheese grater to grate the chocolate bar and then freeze the grated chocolate.

In a mixing bowl, whisk together flour, cocoa powder, baking soda and salt. In a large mixing bowl beat the butter and sugar until light and fluffy. Beat in the egg yolk and vanilla and then combine the flour mixture and the chocolate with the butter mixture and mix until well combined. 

Form the dough into a disc and wrap it in plastic. Refrigerate for an hour.

Checkerboard

Create a template by drawing a 9cm * 18 cm rectangle onto a piece of parchment paper.

Shape about half of the vanilla dough neatly inside the rectangle and then gently flatten with a rolling pin. Wrap with parchment paper and return it to the fridge.

Repeat the same steps with the chocolate sable.

Remove vanilla dough and use a ruler to measure out 1 cm markers on the short sides of the rectangle and using a sharp knife and a ruler cut the rectangle into strips.

Repeat steps with the chocolate dough.

Use egg wash to paint the insides of each strip of dough and then glue the strips together, alternating chocolate and vanilla. Wrap in parchment and freeze for 20 minutes.

Cut cookie squares about 1 cm thick. Place cookies on a parchment-lined baking sheet and bake for 15 minutes.

Roll out the excess dough to about 0.5 cm thick and cut out circles, stars or other fun shapes. Place them on a parchment-lined baking sheet and bake for 15 minutes.

Icing:

Stir together the ingredients and divide into equal amount of small bowls as colours you want. Add the food colouring and start decorating. 

Remember, if you do more than one layer of icing make sure that the first has harden! ^^

Saffron Snap Cookies

Ingredients (50):

Cookies:

• 1 dl sugar

• 0.5 dl treacle

• 0.5 dl water

• 60 g butter

• 0.5 g saffron*

• 0.5 tbsp baking powder

• 3.5 dl wheat flour (ad a bit more i needed)

*(If you want to do regular “pepparkaka” or “ginger snap cookies” change the saffron to: 0,5 tbsp cinnamon, 1 tsp cardamom, 1 tsp clove, 1 tsp ginger )

Icing:

• 4 dl icing sugar

• 1 egg white

• 0.5 tsp lemon

• food dye

How to:

In a small saucepan add the sugar, treacle and water and turn it to boil then remove from the stove. Put the butter and all the spices in a bowl and pour the sugar-treacle syrup over it and blend until the butter has blended and let it cool for a bit. 

Mix the flour with the baking powder and gradually add it to the syrup and with the help of a wooden spoon mix it until it becomes a nice dough. Then let it rest in the fridge for 1-2 day before making the cookies. 

Making the cookies:

Turn the oven to 200 C. 

Roll it out on a floured board and cut out pieces with some fun cookie cutters. Line a baking sheet with parchment paper and put the cookies on to it. Put it in the oven and let it bake for 4-6 minutes. Watch it constantly to make sure not to burn them.

Icing:

Mix all the ingredients and dived into as many bowls as you will need colors. Put the icing into icing bags and after the cookies have cooled down decorate them with the icing.

Flirty Heart Cookies

ingredients (25-50 pieces):

Cookies:

• 80 g powder sugar florsocker

• 1 tbsp vanilla sugar

• 4,5 dl vetemjöl

• 180 g butter

• 1 egg

• 0,5 -1 dl raspberry jam or jelly

How to:

Turn the oven at 175 C.

Mix all the dry ingredients then add the butter and blend until crumbly. Lastly add the egg and mix it into nice dough. Put the dough between to parchment papers and roll it out to a 0,5 cm thickness and put it in the fridge for about 10 minutes.

Then take it out and cut out heart shapes, on half the hearts cut out a smaller heart in the middle as well. Add about 0,5 tsp of raspberry jam/jelly on every big heart and put the heart with heart shape holes on them.

Put them on lined baking sheet and bake them for about 12 minutes.