cookies

Panqueques de dulce de leche ( Crepes with dulce de leche) Recipe | Alfajores ( sandwich cookies with dulce de leche) Recipe ~ Uruguayan Cuisine

September 25, 2014 By manjulabharathkumar@gmail.com

Today we are landing on U after T for thai cuisine , For U I chose Uruguay which is officially called eastern republic of Uruguay a southeastern region in south america. Uruguayan culture is strongly influenced by Europe the language spoken here is Spanish and some speak a mix of Italian and Spanish which is called Cocoliche. Meat is a fundamental part in this country and dish prepared with dulce de leche our very famous here. So for today I chose two addictive dishes you will sure like it 100% as it contains the delicious dulce de leche.Alfajores are short bread cookies prepared which is sandwiched between in between dulce de leche. Panqueques de dulce de leche is a sinful dish and a perfect breakfast or snack to enjoy, By sinful I really mean it . It is sent me to heaven I, My daughter and H we totally enjoy the stacked crepes a lot .. Again desserts are following , I really couldn’t stop my self doing a dessert again today , feeling fulfilled and happy about both dishes I made for U specially. Will meet you all tomorrow with next letter till then enjoy the heavenly recipes ..

Recipe Source : Joy of baking

Alfajores

Recipe Category	Preparation time	Co ok Time
Cookies	15 mins	15 mins

Ingredients

All-purpose Flour – 2 cup

Butter – 2 sticks (at room temperature)

Sugar – 1/2 cup

Vanilla extract – few drops

Dulce de leche – 1 cup

Method

In a bowl whisk the butter till smooth and creamy.
Add sugar and vanilla extract to it and Mix them well.
Now add flour and combine them till it forms a soft dough.
Preheat the oven to 350 F . On a cookie tray line a parchment paper.
In a floured surface roll the dough.Cut them to circles or any shape you like.
Place the cut cookies on the parchment paper and bake them at 350F for 8-10 mins.
Once done cool them on a wire rack while they are still sitting on the cookie tray.
Take a shortbread cookie and spread some dulce de leche and sandwich them with another cookie.
Can be stored for few days in the refrigerator in an airtight container.

Panqueques de dulce de leche

Recipe Category	Preparation time	Cook Time
Cookies	15 mins	15 mins

Ingredients

All purpose Flour – 2 cups

Heavy cream – 1/2 cup

Milk – 1 – 11/2 cups

Vanilla extract – few drops

Sugar – 4 tbsp

Dulce de leche – 1/4 cup

For Garnish

Chocolate syrup

Icing sugar

Strawberries

Method

Mix all the ingredients in a bowl excluding dulce.
Mix them well and form a lup free batter.
Heat a skillet and pour one ladle of batter in it. You can make it thin if your like.
Once you see it is light brown from one side flip and cook the other side.
Once done , do the same for the rest of the batter.
Once all the crepes are cooked .
Take a crepes and spread dulce de leche in one side.
Sandwich it with other crepes and repeat the same till you finish stacking all the crepes.You can also spread the dulce de leche and roll each crepe serving is as you wish.
Dust it with icing sugar and drizzle some chocolate sauce.
Garnish it with fresh fruit, I used strawberries.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#44

An InLinkz Link-up

Choco Fill Choco Cookies

January 14, 2014 By

I had Bookmarked these cookies for so long and here I got chance to try this yummy and very very addictive cookies bcoz of BM theme. As you all know this week I had chosen cookies theme and these yummy and awesome cookies I had bookmarked from the most popular chef in blogosphere viji . Only recently she had got her own domain so I dedicate this treat as an virtual appreciation to Viji of Viruthu unna vanga. Congratz on your new domain viji , keep rocking. So coming to the cookies I chose viji’s replica of Sunfeast Dark fantasy choco fill cookies which tempted me a lot I had to make it. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 36.

Am so thankful to viji for the amazing recipe they tastes yummy . Becoz of cold weather here my choco filling got set the other day but I warmed them again in oven for a couple of mins and then enjoyed them.They are seriously very addictive do try it . It was hard for me to just stop myself by having a cookie , very tempting one. .Without any further ado I will move on to the recipe ..

Recipe Source : Viruthu Unna Vanga

Ingredients

All Purpose Flour/Maida – 11/4 Cup
Cocoa powder – 2 Tbsp
Unsalted Butter – 1/2 Cup
Powder sugar – 3/4 Cup
Vanilla Essence – 1 Tsp
Broken Chocolate Chunks (dairy milk / any cooking chocolate) – 4 Tbsp ( As required to stuff)
Egg Substitute – 2 Tbsp of water + 1 Tbsp of oil + 2 Tsp of Baking Powder = 1 egg
Add all the ingredients together in a bowl in the same order and beat it well till comes frothy.

Method

In a bowl add butter and powder sugar beat it till smooth creamy.
Now prepare the egg substitute add 2 Tbsp from the mixture to the butter and beat it well.
Add vanilla essence and mix it well.
Preheat the oven at 180 C for 10 minutes.
Sieve the maida and cocoa powder together and add to the wet ingredients and fold it well.
If the dough is sticky thats ok bcoz we are going to transfer the dough to the plastic cover and keep it in refrigerator for 30 minutes.
After 30 mins take the dough from the refrigerator and divide into small balls, you can take 1 Tbsp of dough for uniform size.
Line the cookie tray using parchment paper or lightly grease them.

Flat the cookie dough, keep the broken cooking chocolates in the center and cover it and roll the once and slightly press them in disc shape. The cookies will spread slightly so leave enough gap in between each cookie
Bake the cookies for 15-20 minutes.

Tips

I tried candy melts also for the filling but they set faster so cooking chocolate is best for this recipe.
If you have them warm they taste more yummier and the chocolate lava comes out from the cookies very well.
It is absolutely ok if you get slight cracks .

Custard Powder Cookies

January 14, 2014 By

For this week of BM I had chosen Cookies and have already shared a french short bread cookie for day one .. For day to I made a delicious custard cookies , I always wanted to try this custard pd cookies and I at last tried my own recipe and it turned out yummy. Cookies are favorites tea time or pass time snack for us. I am sure all might be having cookies with a cup of tea or coffee most of the kids love the crispy cookies and one such cookies is these custard cookies . As we know custard pd is made with corn flour in it gives these cookies a slight crunchy outer part and soft from in , they are very flavorful and yummy .Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 36.

My H enjoyed them with a glass of milk and he was so attracted by the color the custard pd gives . These are perfect to serve to your guest with a cup of tea / coffee . My friend sangee of Spicy Treats is hosting a new event named ” Love 2 bake” am so happy to be apart of it and these cookies will be my first entry for the event. Lets move to the quick and easy cookies recipe..

Ingredients

Custard pd – 3 tbsp ( I used vanilla flavor)
Sugar – 5 tbsp
All Purpose Flour – 3/4 cup
Butter – 1/2 cup or 1 stick ( softened at room temperature)
Vanilla extract – few drops

Method

Pre heat the oven at 350 F.
Mix the softened butter till smooth add sugar and mix them well to a smooth and creamy texture.
Add all purpose flour, custard pd , vanilla extract and mix them well to form a soft dough.
Divide the dough into equal parts , roll them using your palm and flatten them a little.
Place these flatten disc in a cookie tray lined with parchment paper .
For the impression press the fork flat on on the top of the cookie slightly.
Bake the cookies at 350 F for 10 – 15 mins.
Cool them on a wire rack once done baking.

Biscuit Sablés/Eggless French Shortbread Biscuits

January 11, 2014 By

For this months HBC challenge priya aks choose an delicious collection of french recipes . This is going to be the first HBC post for the new year, starting with a eggless french cookies, I made these Biscuits Sablés and they were so yummy . Like any other short bread cookies they are super quick to whip and make . This is actually a round short bread cookies but I have given a square shape though. They are super soft and yummy cookies as any other short bread cookies. These cookies normally contains egg but Priya aks gave us this yummy eggless recipe.

Thanks to priya aks for suggesting a very very delicious list of french recipes. This cookies where so yummy and we enjoyed it a lot . Let move on to the recipe quickly !! Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 36.

Recipe Source : Priya’s Versatile Recipes

Ingredients

2+1/2 cups All purpose flour
1 cup Softened Butter
1/2 cup Powdered sugar
1/2 tsp Vanilla extract
1 tsp Milk or water

Method

Beat the butter and sugar together until they turns light and fluffy.
Add in the vanilla extract, milk or water, beat for few minutes.
Now add the flour and mix well to form a smooth dough.

Roll the dough between two ungreased baking sheets and flatten slowly with a rolling pin.
Using a cookie cutter,cut the cookies from the rolled dough.
Transfer the unbaked cookies to a baking sheet lined over a baking tray.
Transfer the unbaked cookies to a baking sheet lined over a baking tray.Preheat the oven to 350 F.
Bake in medium rack for 15-18 minutes or until set.
Cool the cookies on baking sheets. Store in a air tight container.

Eggless American Snowmen Cookies

December 12, 2013 By

To kick start the up coming Christmas am here with a very fancy and perfect for the season . This month Our HBC host Priya Ranjit of Cook like priya had suggested wonderful array of recipes for this Christmas season. She had chosen a varieties of cookies , cakes and breads and I have here the first cookie from the list .As Christmas is not so long many will be looking for some seasonal recipes and so here is an exact cookie for the season .

I know every one love to make snowmen but it was fun work for me to make a snow men with cookie dough they looked so cute and my family enjoyed it a lot. Thanks to Priya Ranjit for suggesting such beautiful recipes. These snow men cookies were super yummy melt in mouth cookies and they look s fancy and attractive that no kid will refuse to adore it before enjoying these cookies . My kidooo just loved this snow man look and adored them before enjoying !! Lets move to the recipes ..

Recipe Source : Taste Of home

Yield – 12 cookies ( depends on the size)

Ingredients

21/2 cups all-purpose flour / Maida
1 cup butter ( softened)
1/2 cup sugar (I used powdered)
1 tsp water
1/4 tsp almond extract/ Vanilla extract
Blue and Red liquid or paste food coloring ( you can use green instead of blue)
Black and orange jimmies or sprinkles ( I used sprinkler)

Method

In a large bowl, cream butter and sugar until light and fluffy . Beat in water and extract. Gradually beat in flour and mix well. Place 1/3 cup each in two small bowls. Add red food coloring to one and blue/ green to the other.Keep it aside.
Shape remaining dough into twelve 1-in. balls and twelve 1-1/2-in. balls. Place one smaller ball above one larger ball on ungreased baking sheets; flatten slightly.
For each snowman, shape 2 teaspoons of colored dough into a hat; place above head. For scarf, shape 1/4 teaspoon of each color into a 3-in. rope; twist ropes together, leaving one end untwisted. Place scarf around snowman’s neck. Insert jimmies for eyes and nose.
Bake at 350° for 15-18 minutes or until set. Cool on baking sheets.

Store them in an air tight container and enjoy.

Spooky Witch Finger Cookies

October 11, 2013 By

Disclaimer

This Post contains fake body parts and blood used in the pics. If you are light hearted and afraid of spooky things ignore this post. It might also contain suggestions for violence which is just for making it spooky, so parents don’t show it to your little once .

This is the second recipes from our HBC challenge been hosted by +nalini suresh this month. I love to make spooky cupcakes and pumpkin or jack o lantern cookies bu haven’y tried witch fingers this was the first time i tried . Though i made it look spooky the cookies where enjoyed a lot at my home. They where melt in mouth and super delicious cookies which my h had with a cup of milk and said this tastes yumm. thanks to +nalini suresh for sharing such spooky recipes this month .

Witch finger cookies are another spooky delights made for halloween. They are super soft from in and delicious cookies perfect for tea time . You can also make them in any shape you like and bake them . As halloween is nearing i shaped the cookies into witch finger shape.

Recipe Source:All recipes

Ingredients

1 Stick butter, softened at room temperature
1/2 cup confectioners’ sugar/ icing sugar
1/2 tsp almond extract
1/2 tsp vanilla extract
1 1/3 cups all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
8-10 nos whole almonds
Milk (optional to sprinkle)
Red decorating gel

Method

Combine the butter, sugar, almond extract, and vanilla extract in a mixing bowl.
Beat together with an electric mixer or a ladle till nice and creamy , gradually add the flour, baking powder, and salt, then make a dough , if the dough seems to be crumbly you can sprinkle a bit of milk and make them smooth.
Refrigerate the dough for 20 to 30 minutes.
Preheat oven to 325 degrees F (165 degrees C). Lightly grease baking sheets.
Remove dough from refrigerator in small amounts. Scoop 1 heaping teaspoon at a time onto a piece of waxed paper I wanted a fat witch finger so i took 1 heap tbsp of dough.
Use the waxed paper or a board to roll the dough into a thin finger shaped cookie.
Press one almond into one end of each cookie to give the appearance of a long fingernail.
Pinch the cookie lightly near the tip and again near the center of each to give the impression of knuckles.
Draw some lines using a knife on the knuckles and near the nails to give it a finger look.
Bake in the preheated oven until the cookies are slightly golden in color, 20 to 25 minutes.

Remove the almond from the end of each cookie; squeeze a small amount of red decorating gel into the cavity, place the almond again to cause the gel to ooze out around the tip of the cookie.

Tips

To avoid you cookies from spreading you have the cream the butter and sugar well and refrigeration is necessary.
Do not over sprinkle milk in the dough as it might make the cookies hard.
Bake the cookies only till the sides have started to turn light brown and cookie should stay white .

Short Bread Sandwich cookie

July 16, 2013 By

I am back with and delicious cookie recipe which was a part of the challenge in our HBC group .I loved the Strawberry nutella thumbprint cookie a lot and wanted to make these sandwich cookies even . So i gave it a try and they came out so well and where delicious i love short bread cookies as such but sandwiching then with jam made it look more attractive and taste was excellent .Thanks to +Vijayalakshmi Dharmaraj of Virudhu unna vanga who challenged us with these delicious cookies this month 🙂 Now lets move on too our cookies.

These cookies are made from the normal short bread cookie dough. I had already made Some Royal short bread cookies which where dipped in melted chocolates But these sandwich cookies are sandwiched with jam and they taste so yumm my family thoroughly enjoyed each bit of it 🙂 Lets move on quickly to the recipe 🙂

Ingredients

All purpose flour – 3 ½ Cup + more for dusting the work surface & rolling pin
Salt – ¼ Tsp
Unsalted butter – 1 ½ Cup (3 Sticks)
Granulated sugar – 1 Cup
Vanilla essence – 1 Tsp
Raspberry jam or fruit jam of your choice ( I used blueberry jam) – ¾ Cup Confectioner’s sugar or icing suagr – For dusting the cut-out cookies.

Method

Preheat the oven to 350 F/175 C.
In a bowl mix together butter and sugar until they are just combined.
Add the vanilla to it and mix it once.
In another mixing bowl sift together the flour and salt, then add them to the butter and sugar mixture and combined well to make dough.
Dump onto a surface dusted with flour and shape into a flat disk. Wrap in plastic and chill for 30 minutes.
Roll the dough ¼ inch thick and cut 2 ¾ inch rounds with a plain or fluted cutter. With ½ of the rounds, cut a hole from the middle of each round with a heart or round shaped cutter. (I used heart shaped and a small round shape for inner part) and leave some cookies flat so that you spread some jam … Place all the cookies on an ungreased baking sheet and chill for 15 minutes.
Bake the cookies for 20-25 minutes, until the edges begin to brown. Allow to cool to room temperature.
Spread the jam on the flat side of each solid cookie.
Dust the top of the cut-out cookies with confectioner’s sugar (this is completely optional ) and press the flat sides together, with the jam in the middle and the confectioner’s sugar on the top.

Tips

You can make these cookies in any shape you like and i also tried making them in thumprint cookie shapes even that came out good 🙂

Thanks to Viji for this delicious cookie challenge this month i thoroughly enjoyed baking them 🙂

Strawberry Nutella Thumbprint Cookie |Thumbprint Cookie Recipes

July 12, 2013 By

Today am here with a delicious cookie which +VIJAYALAKSHMI DHARMARAJ of Virthu unna vanga had challenge for our Home Bakers Challenge this month 🙂 I really loved baking this delicious and attractive cookies . Thanks to viji for challenging this wonderful collection of cookies . These cookies where so delicious and looked so beautiful .. My hubby was like wooow 🙂 and i was so happy that i impressed him 🙂 😛 . Thanks Once again to viji and HBC group for this lovely cookie challenge . Viji had challenged 4 cookies in which i made two of them .. This is the first one 🙂

As these cookies are made with fresh strawberries they so delicious and we get the lovely pink colour naturally :)..The combo with strawberry cookies and nutella makes it a sinful desserty cookie 🙂 Me and my H loved it a lot 🙂 Lets move on to the recipe to make these delicious baked goodie 🙂

Recipe Source : Sinfully Spicy

Ingredients

1 1/2 cups all-purpose flour
4 tbsp unsalted butter [softened]
7 tbsp granulated white sugar
1 tsp vanilla extract
1/4 tsp baking powder [use aluminium free]
pinch of salt
3 tbsp thick crushed fresh strawberry mix [homemade by crushing strawberries with 1 tsp of milk [if required]+2 drops of red food color]
Nutella [for filling in the center part of the cookie]

Method

Sift the flour, salt and baking powder together in a bowl.Set aside.
In another bowl, cream the softened butter and sugar using a hand-held mixer for about 4 minutes.
Add the vanilla extract and crushed strawberry to the bowl and combine well with the butter mixture using a whisk.
Fold in the flour mixture with the butter mixture gently to form a dough.The dough will be soft and a little sticky but not loose.Do not over mix. You might need to oil your hands and bring the dough together.
Once combined, cover the dough with a plastic cling film and refrigerate for 1 hour.

Preheat the oven to 350 F/175 C.
Line your cookie sheet with a parchment paper.
Take out the refrigerated dough,lightly oil your palms and make small balls with it.Put the balls on the cookies sheet and press down slightly to flatten out.
With the help of your thumb or back of a tea-spoon make a small hole in the middle of the cookies where u ll fill the nutella after baking.
If at this point you feel that the butter in the cookies is melting, refrigerate again for about 15 minutes.
Bake the cookies in the oven for about 8-12 minutes or untill the bottom starts turning brown. Mine took 10 minutes exact.Do not bake them beyond 12 mins.These will continue to cook after you take them out of the oven.
Take out the cookie sheet from the oven and using the teaspoon again press out the hole in the cookies.You will not be able to do this after the cookies have cooled.

Once the cookies have cooled, fill in the nutella in the little holes in the cookies.
Serve with cold milk.

Notes:

The consistency of strawberry mix is of real importance.Make a thick, almost paste like mix in your processor/blender.If some bits remain, it does not matter but the mix should not be runny or watery.
The color of cookies/dough can differ depending on how red your strawberries are.I chopped off the white portions and used red part only.
I made my cookies less sweet because with nutella filling they could be very overwhelming.
The dough can be slightly difficult to work with,but refrigerate and it will be manageable.
Since every oven is different, the time of baking may vary from appliance to appliance.
You can fill in the cookies with any jam or melted chocolate chips too.
Shape the cookies and refrigerator it so that you have less crackers in your cookies instead of refrigerating and then shaping .

Sending these cookies to Our HBC group Host for the month +VIJAYALAKSHMI DHARMARAJ of Virudhu unna vanga

Sending to Guru’s cooking

Sending to Daily swad sugandh

No bake Cheerio Cookies

June 12, 2013 By

Am so happy to share this yummilicious no bake cookie recipe as it can be prepared in minutes and kids will surely love the chocolaty goodness of these cookies and an addition of cereal make it a little healthy for kids. I made these cookies for my kidoo’s last day at school snack 🙂 .. All my kidoo’s friends loved this delicious cookie and enjoyed them a lot. I have to thank +Priya Suresh for the recipe she shared in her blog No bake nutella covered cornflakes cookie from which i adapted this recipe and added my own touches to the recipe.

Adapted from Priya’s verstile recipe

Ingredients

1 cup Red candy melts ( I used candy melts you can make them with any chocolate chips too)
4 tbsp Nutella spread
2 cups Cheerios ( I used honey flavour )
1 tsp Vanilla essence
Few sprinkles of sprinklers

Method

Take the candy melts,nutella spread,vanilla essence in a microwave safe bowl,cook for 1-2 minutes in high power,stir well,add immediately the cheerios ,mix everything well..
Drop gently enough nutella covered cheerios in a muffin paper cups and sprinkle few sprinklers over them,let them cool completely, arrange in fridge for half an hour or till they are set..
Now you No bake cheerio cookies are ready go into your tummy 🙂

Eggless Nankhatai / Eggless Indian Cookies (Dome Shaped)

May 4, 2013 By

Cookies are all time favorite tea time or any time snack .Nankhatai’s are Indian short bread cookies which is really easy to make and tastes delicious . They are simpler to the Pecan Sandies which is popular in U.S . Traditionally Nankhatai’s are made with ghee and they is an addition of gram flour and sooji in it. But today we are going to see a easy version of Nankhatai. Nankhatai are usually dome shaped , half sphere or dome shape, although they can be made in flat avatars, too. They are more powdery . So lets quickly look for this easy and quick Indian Cookies recipe. Thank you for this delicious recipe +Meena B anuty 🙂 Click here to see Meenu anuty’s Nankhatai . My mom also has shared information with me about these cookie 🙂

Ingredients

All Purpose Flour /Maida – 1 cup
Unsalted Butter – 1 stick (1/2 cup, 4 oz) at room temperature
Powdered Sugar – 1/2 cup
Nutmeg Powder – 1/4 tsp
Cardamom Powder – 1/4 tsp
Baking Powder – 1/4 tsp
Salt – 1/8 tsp

Method

Preheat oven to 350 F or 180 C.
In a mixing bowl, combine powdered sugar with the softened butter until mixture is light and creamy.

Add Nutmeg Powder and Cardamom Powder and mix well.
In a separate bowl, sift All Purpose Flour with Baking Powder and Salt .
Combine Flour mixture (in batches) in Butter Mixture to form a soft dough.

Wrap dough in plastic wrap and let it rest for 15-20 minutes.
Knead dough once again and divide into equal portions.
Roll each portion into a smooth ball with no cracks and place on a cookie sheet lined with parchment paper or lightly greased foil. Leave ample space between dough balls. If you want add the chopped pistachio piece and press very lightly so that they stick to the dough. Be sure not to flaten the balls as we are making them dome shaped
Bake for 20-25 minutes . Do check them occasionally as have to remain white .
Remove from oven and let the nan khatai cool for 5 minutes before transferring to a cooling rack to cool completely.
Store in an air tight container at room temperature.

Tips

You can also make these cookies in traditional way by making them with 1/2 cup ghee instead of butter .
You can add 1/4 tsp of gram flour and 1/4 tsp of fine semolina to make them more crisper .
Make sure to keep these cookie’s white and not brown them.
If you want to make them flat then roll them and press them a little . While baking they will spread and become flat.

This was the first flat nankhatai i baked when i was a non- blogger 🙂

Sending to Homely Food

Sending to Foodilicious