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Home » Cookie

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Piernik (Pierniczki) Polish Gingerbread Cookies Recipe

July 28, 2020 By Paula Leave a Comment

Enjoy Poland's heavily spiced honey-based gingerbread anytime with this recipe.

Piernik or Pierniczki, Poland’s honey-based gingerbread which is popular for St. Nicholas Day and at Christmas time is heavily spiced. The authentic recipe for them is still a closely guarded secret, but they are traditionally made with wheat or rye flour, honey, and a blend of spices, such as cinnamon, nutmeg, pepper, and cloves. To replicate the robust palate of these cookies and get the most flavor from the spices in this recipe, the spices are infused into the honey. This both draws out the spices’ flavors and helps to distribute them more evenly through the dough. A dark, robust honey works best with the intensity of the spices and the nuttiness of the rye flour. 

Enjoy Poland's heavily spiced honey-based gingerbread anytime with this recipe.

PIERNIKI POLISH GINGERBREAD COOKIES 

The name pierniki is derived from the Polish word pieprz, or pierny, meaning packed with peppery flavor. And, these cookies live up to their name as they are packed with lots of delicious peppery flavor!

Makes 40 Cookies

Ingredients

  • 260 grams (3/4 cup) buckwheat or clover honey
  • 8 tablespoons (1 stick) salted butter
  • 1 1/4 teaspoons ground black pepper
  • 1 tablespoon ground ginger
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground cardamom
  • 210 grams (1 1/2 cups) rye flour
  • 195 grams (1 1/2 cups) all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 tablespoon finely grated fresh ginger
  • 100 grams (1/2 cup) packed light brown sugar
  • 1/2 teaspoon kosher salt
  • 1 large egg
  • 240 grams (1 cup) turbinado sugar or espresso glaze

Directions

  1. In a small saucepan over medium, combine the honey, butter, pepper, cinnamon, ground ginger, and cardamom. Bring to a simmer, stirring occasionally, then transfer to a medium bowl. Let cool until warm, 20 to 30 minutes.
  2. In a medium bowl, whisk together both flours and the baking soda. Into the honey mixture, stir the fresh ginger, brown sugar, and salt. Add the egg and mix until well combined, then stir in the flour mixture. Shape the dough into a disk, wrap in plastic wrap and refrigerate until firm, at least 2 hours or up to 12 hours.
  3. Heat the oven to 350°F with the racks in the upper- and lower-middle positions. Line 2 rimmed baking sheets with kitchen parchment. Put the turbinado sugar, if using, in a small bowl. Pinch off 1-tablespoon bits from the chilled dough disk and roll them between the palms of your hands into 1-inch balls. If using turbinado sugar, roll each ball in the sugar to coat evenly. Divide the dough balls between the prepared baking sheets, spacing them evenly. Lightly press each one with your hand to flatten to ¼ inch thick.
  4. Bake until light golden brown at the edges and slightly cracked on top, 10 to 12 minutes, switching and rotating the baking sheets halfway through. Let cool on the baking sheets for 5 minutes, then transfer to a wire rack and let cool completely. If using espresso glaze, use a spoon to drizzle the glaze over the cooled Pierniki cookies. Let the glaze dry for 30 minutes.

Enjoy Poland's heavily spiced honey-based gingerbread anytime with this recipe.

Tips

  • Chilling the cookie dough for longer than 12 hours will result in cookies that bake up cakey and thick.
  • If time allows, bake these Pierniki cookies the day before you plan to serve them, as their flavor improves with resting.
  • Buckwheat and clover honey both work well with this recipe, but avoid honey that has a distinct floral note.
  • These cookies can be decorated in several ways. For a crackled appearance, roll the dough balls in turbinado sugar before baking. You can also drizzle the baked and cooled cookies with an espresso glaze such as the one below.

ESPRESSO GLAZE

ESPRESSO GLAZE

  • 2 tablespoons instant espresso powder
  • 2 tablespoons plus 4 teaspoons whole milk, divided
  • 230 grams (2 cups) powdered sugar
In a medium bowl, whisk together the espresso powder and 2 tablespoons of the milk until the espresso dissolves. Add the powdered sugar and the remaining 4 teaspoons of milk; whisk until thick and smooth.
 
Check out more recipes on Sweet Southern Savings.
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Filed Under: Recipes Tagged With: Baking, Christmas, Christmas In July, Cookie, Cookies, Espresso, Food, Holiday Baking, Holiday Recipe, Pierniki, Poland, Polish Recipe, Recipe

The Official Neiman Marcus Chocolate Chip Cookie Recipe

July 21, 2020 By Paula Leave a Comment

Bake up the cookie behind the legend with this Neiman Marcus Chocolate Chip Cookie Recipe! #NM #NMCookie #CookieRecipe #Baking

You may know the urban myth about this signature cookie. There are countless versions of the Neiman Marcus cookie myth, but the basic story goes like this: A woman and her daughter visited a Neiman-Marcus Cafe and ordered a Neiman Marcus Chocolate Chip Cookie for dessert. Because they loved the delicious cookie so much the woman asked their waitress if she could have the recipe. The employee said she couldn’t give it away, but that she could purchase the recipe for bargain price of “two-fifty.” When the woman received her VISA statement a month later, she’d been charged $285 — $10 each for two salads, $20 for a scarf, and $250 for the famous cookie recipe.

Credit Card Statement

Incensed by being charged $250 instead of the couple bucks she expected to pay, the woman published the recipe online as revenge. Because the Internet is just one big virtual game of Chinese whisper, since the early 1980s the recipe she shared has been modified throughout the years. But, the supposed recipe for the Neiman Marcus Chocolate Chip Cookie has always followed a pretty basic recipe for a chocolate chip cookie — eggs, sugar, chocolate chips, etc. Some versions of the cookie’s recipe include oatmeal blended to a fine powder, others don’t.

Bake up the cookie behind the legend with this Neiman Marcus Chocolate Chip Cookie Recipe! #NM #NMCookie #CookieRecipe #Baking

 According to Neiman Marcus vice president of communications Ginger Reeder, there are a few inconsistencies that make the original story from the 1980s unplausible. First, up until 1999, Neiman Marcus only accepted American Express, which would make it impossible for the woman in the story to have paid for the recipe with her VISA card. Second, they never have charged for any of their recipes. However, the biggest problem with this colorful tale is that the Neiman Marcus cookie never actually existed until after the hoax went viral! After the hoax became an online phenomenon, Neiman Marcus created its own chocolate chip cookie recipe and posted it for anyone to print and use online. AND, here it is!

Bake up the cookie behind the legend with this Neiman Marcus Chocolate Chip Cookie Recipe! #NM #NMCookie #CookieRecipe #Baking

THE NEIMAN MARCUS CHOCOLATE CHIP COOKIE

These delicious Chocolate Chip Cookies with a hint of coffee flavor (aka the $250 Neiman Marcus Chocolate Chip Cookies) are one part urban legend and three parts tender not-too-sweet chocolaty goodness.

Yield: 2 dozen cookies

Ingredients:

  • 1/2 cup (1 stick) butter, softened 
  • 1 cup light brown sugar
  • 3 tablespoons granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1-3/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1-1/2 teaspoons instant espresso coffee powder
  • 1-1/2 cups semi-sweet chocolate chips
Directions:

1) Preheat oven to 300 degrees. Cream the butter with the sugars using an electric mixer on medium speed until fluffy (approximately 30 seconds).

2) Beat in the egg and the vanilla extract for another 30 seconds.

3) In a mixing bowl, sift together the dry ingredients and beat into the butter mixture at low speed for about 15 seconds. Stir in the espresso coffee powder and chocolate chips.

4) Using a 1-ounce scoop or a 2-tablespoon measure, drop cookie dough onto a greased cookie sheet about 3 inches apart. Gently press down on the dough with the back of a spoon to spread out into a 2 inch circle. Bake for about 20 minutes or until nicely browned around the edges. Bake a little longer for a crispier cookie.

Bake up the cookie behind the legend with this Neiman Marcus Chocolate Chip Cookie Recipe! #NM #NMCookie #CookieRecipe #Baking

Don’t have time to make your own? You can order a box of Neiman Marcus Cookies on their site for a bargain!

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Filed Under: Recipes Tagged With: Baking, Cookie, Cookies, Copycat, Recipe

Paula’s Easy Peanut Butter Powder Cookies Recipe

December 22, 2018 By Paula 18 Comments

Paula's Easy Peanut Butter Powder Cookies #EasyRecipe #CookieRecipe #holiday #baking #cookieswap

Paula’s Easy Peanut Butter Powder Cookies

These are my favorite peanut butter cookies! I love to stir in some dried cranberries for a festive touch and burst of tangy flavor. You’ll enjoy making this peanut butter powder recipe as it is simple and makes the perfect traditional peanut butter cookie that is super soft and full of peanut butter flavor. Plus, it doesn’t require any dough chilling! Great for holidays and everyday baking. Make some today.
 
Ingredients:
1 cup unsalted butter, softened 1 1/4 cups All-Purpose Flour
1 cup sugar 1 cup Peanut Butter Powder
1 egg 1/2 teaspoon baking soda
1 teaspoon vanilla extract 1/8 teaspoon salt
 
Optional Stir-In Ingredients:
1 C Dried Cranberries or any other dried fruit
or 1C Chocolate Chips or any small chocolate candy like M & M’s
or 1C Peanut Butter Chips
 
Let’s Bake!
1. PREHEAT oven to 350°F.
2. Beat butter and sugar on medium speed with electric in large bowl until fluffy. Add egg and vanilla. Beat just until blended.
3. ADD flour, peanut butter powder, baking soda, and salt. Stir until combined. Gently stir in any add-ins at this time.
4. Drop by rounded tablespoonfuls 2-inches apart onto baking sheet. Using a fork, flatten slightly in a crisscross pattern with tines of the fork. I used the back of a soup spoon to flatten the ones with cranberries.
5.  BAKE one baking sheet at a time 8 to 10 minutes, or until set and just beginning to brown around the edges. Cool 2 minutes on baking sheet. Then, move cookies to cooling rack to cool completely.
Tips:
  •     You can mix up and chill the dough for up to 24 hours.
  •     For a special treat, sandwich two cookies together with a scoop of ice cream in the middle. Roll the edge in chopped candy bar or nuts.
Makes about 36 cookies.
 

Paula's Easy Peanut Butter Powder Cookies #EasyRecipe #CookieRecipe #holiday #baking #cookieswap

 
A great peanut butter cookie is always a hit at bake sales, cookie swaps, parties, after school, or any time. These peanut butter powder cookies with their amazing melt-in-your-mouth texture are sure to make you the star baker at your next event.
 
For more great cookie recipes visit MY RECIPES.
Paula’s Easy Peanut Butter Powder Cookies
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Filed Under: Christmas, Other Holidays, Recipes Tagged With: Baking, Christmas, Christmas Cookie, Cookie, Holiday, Holiday Baking, Peanut Butter, Peanut Butter Cookies, Peanut Butter Powder, Peanut Butter Powder Recipe, Recipe

Oatmeal Chocolate Chip Cookie Recipe + Baking Sheet Review

January 23, 2018 By Paula 4 Comments

Enjoy the Moment with this Oatmeal Chocolate Chip Cookie Recipe

Oatmeal Chocolate Chip Cookies

 Perfect for dessert or a snack and filled with tasty oats and chocolate! I dare you to try to keep your hands out of the cookie jar when you kick up your chocolate chip cookies a notch with the addition of nutty tasting oats. Easy to make and delicious, these Oatmeal Chocolate Chip Cookies are packed with oats, chocolate chips, and are incredibly soft and chewy. If you like raisins or nuts in your oatmeal cookies, feel free to add a handful, too.

Ingredients

1 1/2 cups packed brown sugar

1 cup butter or margarine, softened
1 teaspoon vanilla
1 egg
 
 2 cups quick-cooking oats
1 1/2 cups all-purpose or unbleached flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup semisweet chocolate chips

Directions

  1. Preheat oven to 350°F.
  2. In a large bowl, stir brown sugar and butter until blended. Next, Stir in vanilla and egg until light and fluffy. Then, Stir in oats, flour, baking soda, and salt. Now, stir in chocolate chips.
  3. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet,
  4. Bake 10 – 12 minutes or golden brown. Cool slightly before removing from cookie sheet.

~~~What I USED to MAKE~~~

Enjoy the Moment with this Oatmeal Chocolate Chip Cookie Recipe

Amazon Product Description

4 reasons to buy the BakeitFun non-stick silicone baking mat:

1. STOP WASTING MONEY – Buy your BakeitFun Premium silicone baking mat Now And Eliminate the Need for Parchment Paper or Aluminum Foil. Re-use it up to 2000, think about how much less trash you’ll make.
2. DURABLE AND RESISTANT – Multipurpose uses, perfect for cooking anything, Sugar Candy, Melted Cheese, Garlic, and Cookies. Stop being afraid of buying cheap smelly silicone baking mats. Oven, Dishwasher, and Microwave safe.
3. SAVE TIME – Get your food from freezer to the oven. Then rinse it off and forget about scrubbing sheets.
4. SAFE MATERIALS – Made from fiberglass coated with food grade silicone, this non-stick silicone baking mat offers multipurpose uses for preparing, cooking, and heating up food. FDA and LFGB approved. It’s 100% BPA free.

Remember their BEST LIFETIME GUARANTEE gives you peace of mind. If you’re not 100% satisfied, they’ll give 100% money refund back.

Enjoy the Moment with this Oatmeal Chocolate Chip Cookie Recipe
 
Always Take Time to Enjoy the Moment 

My Thoughts:
I received the BakeitFun mat in exchange for my honest review. When it arrived I examined it and loved the measuring tape feature. I went to visit my parents and took it with me to do some baking with my Mom. I found a cookie sheet, treated the mat with oil, and placed it on the cookie sheet. We mixed up a batch of Oatmeal Chocolate Chip Cookies and set to baking them.Baking the cookies on the baking mat made cleanup was a snap. Nothing stuck, not the first batch nor the last. My Mom loved it so much that I gave it to her. She just had to unload the dishwasher. When I was over the other day she made pizza for lunch. She started with one of those pizza doughs from the dairy section. I worked perfectly. I look forward to all the delicious treats she will make this holiday, too. I would definitely recommend this mat to my friends and family. 

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Filed Under: Recipes, Review Tagged With: Baking, Chocolate, Cookie, Recipe, Tasty Tuesday, Tasty Tuesday

Candied Fruit & Nut Cookies Recipe

December 20, 2017 By Paula 12 Comments

 Candied Fruit & Nut Cookies Recipe

Candied Fruit & Nut Cookies Recipe

Filled with chopped fruits and nuts, these no-fuss drop cookies are full of nutty and fruity goodness. They’re always a hit at holiday time.

INGREDIENTS

  • 1/2 cup butter, softened
  • 3/4 cup sugar
  • 1 large egg
  • 1-1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 2 1/2 cups chopped candied fruit
  • 1 1/2 cups of your favorite nut, chopped (walnuts, pecans, almonds, etc.)

DIRECTIONS

In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine the flour, baking soda, salt, and cinnamon; gradually add to the creamed mixture and mix well. Fold in fruits and nuts. Drop by teaspoonfuls 2 inches apart onto greased baking sheets. Bake at 375° for 8 – 10 minutes or until lightly browned. Remove to wire racks. Let cool completely before handling. Yield: 5 dozen.

BAKING TIP: We used a small melon scoop to make these cookies because we found that they held together better by doing so. Add more cinnamon and nutmeg to the recipe if you prefer a darker spiced cookie.

Why not switch things up and make your holiday fruitcake in cookie form? These cookies are a delicious, bite-sized take on the traditional holiday dessert. And for the rest of the year…there’s no need to wait for the holidays to get the big taste of fruitcake!

Candied Fruit and Nut Cookies

BONUS SECTION – CANDIED FRUIT QUESTIONS AND ANSWERS:

What is in mixed candied fruit? Fruits that are commonly candied include dates, cherries, pineapple, and a root, ginger. The principal candied peels are orange and citron; these with candied lemon peel are the usual ingredients of mixed chopped peel (which may also include glacé cherries).

How does fruit become candy? Candied fruit is made by soaking fresh fruit pieces in a sugar syrup, then heating the mixture until all the fruit’s original water content is replaced with sugar.

How can I make candied fruit? Cut your chosen fruit into 1/4-inch (5 mm) slices. For every 1/2 cup of sugar, combine with 1-1/2 cups of water in a saucepan. Bring to a boil. Add your sliced fruit into the boiling sugar syrup, keeping the fruit covered by syrup. Cook at medium-low heat, turning the slices of fruit occasionally, for 40 to 50 minutes or until the fruit becomes translucent, but still intact. Use a slotted spoon to transfer the sliced fruit onto a wire rack. Let cool and dry overnight. Roll sliced fruit in a layer of sugar to complete your candied treat.

How can I make candied citrus peel? Cut your chosen citrus fruit into quarters. Cut off the peel, but leave a thin layer of the pith attached. Cut into 1/2-inch (1 cm) strips. Blanch the peels by covering your citrus peels with water and bring to a boil for one minute. Do this three times using fresh water each time. For every 1/2 cup of sugar, combine with 1-1/2 cups of water in a saucepan and simmer your blanched peels over low heat for 45 to 60 minutes, or until translucent. Remove citrus peels from syrup, transfer to wire rack to cool, then coat in sugar. To make orangettes, dip half of a candied orange peel into melted chocolate.

If you have any leftover sugar syrup, it can then be used to moisten cakes and sweeten drinks such as iced tea, cocktails and sparkling water. Also, the sugar syrup should keep well in the refrigerator for a few weeks.

When drying candied fruit, set a tray lined with parchment or wax paper beneath your wire rack to catch any drippings

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Filed Under: Recipes Tagged With: Baking, Candied Fruit, Candied Fruit Cookie, Christmas Cookie, Cookie, Fruit, Fruit Cake, Fruitcake, Fruitcake Cookie, Holiday, Holiday Baking, Nut, Recipe

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