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French Cookie Recipes

un cadeau pour toi

12/7/2011

compiled from french.about.com

Contents

Cinnamon Palmiers Recipe ............................................................................................................................... 1

Gaulettes Cookie Recipe ................................................................................................................................... 2

Honey Sesame Cookies Recipe ....................................................................................................................... 3

Madeleines Recipe ............................................................................................................................................. 4

Chocolate Madeleines Recipe ......................................................................................................................... 5

Gaufrettes Recipe................................................................................................................................................ 6

Chocolate Spice Crisps Recipe ........................................................................................................................ 7

Almond Macarons Recipe ................................................................................................................................. 8

Meringue Recipe ................................................................................................................................................. 9

Chocolate Dipped Meringues Recipe .......................................................................................................... 10

Chocolate Meringue Cookies Recipe ........................................................................................................... 11

Chocolate Orange Biscotin Recipe................................................................................................................ 12

Vanilla Sables Recipe ....................................................................................................................................... 13

Double Chocolate Sable Cookies .................................................................................................................. 14

Lemon Sables Recipe ....................................................................................................................................... 15

Ginger Sables Recipe....................................................................................................................................... 16

Espresso Cream Sables Recipe ..................................................................................................................... 17

Cocoa Lava Stone Cookies Recipe ................................................................................................................ 18

Raspberry Lava Stone Cookies Recipe......................................................................................................... 19

Speculaas Recipe .............................................................................................................................................. 20

Ginger Cookies Recipe ................................................................................................................................... 21

Langues de Chat ................................................................................................................................................ 22

Orange Cat’s Tongue Cookie Recipe ........................................................................................................... 23

Salted Butter Caramels Recipe ....................................................................................................................... 24

French Lace Cookies ........................................................................................................................................ 25

Easy Pecan Pralines .......................................................................................................................................... 26

Dark Chocolate Truffles Recipe ..................................................................................................................... 27

1

Cinnamon Palmiers Recipe

Cinnamon Palmiers

When one thinks of palmiers – the tiny scroll-like pastries - sweet, flaky cookies come to mind.

These cookies are just that – with a touch of comforting, caramelized cinnamon.

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Ingredients:

1/3 cup granulated sugar

1 1/2 teaspoons ground cinnamon

1/4 cup butter, melted

1/2 lb puff pastry (1 sheet store bought)

1 egg, beaten

Preparation:

Preheat an oven to 400F.

Stir together the sugar, cinnamon, and melted butter until it forms a paste.

Roll the pastry dough into a large rectangle, about 15-inches by 12-inches. Using a pastry brush

or spoon, spread the cinnamon sugar paste in a thin, even layer over the dough. Starting at the

long ends of the rectangle, loosely roll each side inward until they meet in the middle. To hold

difficult pastry together, brush it with the egg, if needed.

Slice the pastry crosswise into 1/4-inch palmiers – they’ll look like little scrolls - and arrange

them on a parchment-lined baking sheet. Bake them for 12-15 minutes, until they puff and turn

golden brown. Remove them from the baking sheet and serve warm or at room temperature.

This cinnamon palmiers recipe makes 30 cookies.

2

Gaulettes Cookie Recipe

Belgian Waffle Cookies - Gullets - Gaulettes

This gaulettes recipe, also known as gullets, is a favorite Christmas delicacy in many

communities with Belgian ties. As a child, no holiday was complete until one put in the requisite

elbow-grease to stir the remainder of the flour into the already impossibly stiff dough. The

result? Heartwarmingly fragrant, chewy waffle cookies full of vanilla and heavy brown sugar

notes. The gullets are best eaten as they grow chewier and more flavorful within the first three

days.

Cook's note: They look quite fancy, but no special equipment beyond a waffle iron is needed. A

Belgian waffle iron, or gullet iron, can be used as well.




Ingredients:

1 pound butter, softened

3 cups light brown sugar

6 eggs

1 tablespoon pure vanilla extract

1 teaspoon almond or black walnut extract (optional)

7 cups all-purpose flour

1/4 teaspoon baking soda

1/4 teaspoon salt

Preparation:

Using a mixer on medium-high speed, cream the butter, brown sugar, eggs, and flavor extracts

until the mixture is fluffy. Reduce the mixer speed and stir in the dry ingredients until the dough

is completely mixed together.

Preheat a French Belgian waffle iron over medium heat. Place a 1-inch ball of dough into each

section of the preheated iron and bake over the medium-heat burner for approximately 45

seconds on each side.

The gullets are done when they turn golden brown. Allow them to cool completely on a wire

rack.

This Belgian gullets, or gaulettes, recipe makes approximately 7 dozen cookies.

3

Honey Sesame Cookies Recipe

Honey Sesame Cookies

This honey sesame cookies recipe from Corsica most likely

originated in Turkey centuries ago, since it is essentially the

same as the Turkish barazek. A coating of honey-dipped,

toasted sesame seeds is what gives these delicious cookies

their special kick. They taste especially good on the first or

second day after baking with a strong cup of tea.




Yield: 2 to 3 dozen cookies

Ingredients:

1/4 cup toasted sesame seeds

2 teaspoons honey

1 1/2 teaspoons water

2 1/2 cups all-purpose flour

1/2 teaspoon baking powder


3/4 cup butter

1/3 cup water

2 to 3 tablespoons chopped pistachios (optional)

Preparation:

How to make barazek:

Preheat the oven to 350F.

Stir together the sesame seeds, honey, and water. Place them in a wide, shallow bowl or on a

small plate and set it aside.

Combine the flour, baking powder, and sugar. Cut in the butter with a pastry cutter until the

mixture is sandy with a few pea-sized pieces of butter throughout. Stir in 1/3 water and the

pistachios, if desired, until the dough just holds together.

Take a heaping teaspoon of dough and form it into a ball, and then dip one half of the ball into

the toasted sesame-honey mixture. Repeat this with the remaining dough, arranging the cookies

in a single layer on a baking sheet, sesame side up.

Bake the cookies for 15 minutes, or until they turn light, golden brown. Allow them to cool on

the baking sheet for 1 minute and then transfer them to a wire cooling rack. This honey sesame

cookie recipe makes 2 to 3 dozen cookies.

4

Madeleines Recipe

Madeleines

Madeleines are plump, little sponge cakes traditionally

flavored with just vanilla. These have a small bit of orange zest

in them for added warmth and aroma.

Cook’s note: The trick to getting notoriously stubborn madeleines

out of the pan without cracking them is to very generously grease

the pan. Butter works best for this recipe, and it gives the added benefit of helping the madeleines

achieve their trademark golden color.

Prep Time: 2 hours


Total Time: 2 hours, 13 minutes

Ingredients:



1 teaspoon vanilla extract

1/2 teaspoon orange zest (optional)

3 large eggs

1 cup all-purpose flour


2 tablespoons confectioners’ sugar

Preparation:

Cream the butter and granulated sugar on high until it is light and fluffy. Add the vanilla extract

and orange zest to the butter. Turn the mixer to low speed and add the eggs, one at a time,

scraping down the sides of the bowl with a spatula as needed.

Beat the mixture on medium-high for about 3 to 4 minutes, until the mixture has lightened in

color and is very fluffy. In a separate bowl, mix together the flour and baking powder. Very

gently fold the flour and baking powder into the egg mixture. Once the batter is smooth, cover

it and transfer it to the refrigerator for 2 hours.

Preheat the oven to 375F. Generously grease 2 standard madeleine pans and spoon the cold

batter into the molds. Bake them for 10 to 13 minutes, until they are puffed and turn golden

brown. Invert the pans onto wire racks and give them a hard tap to remove the cookies from the

molds. Serve them warm dusted with a bit of confectioners’ sugar for the best flavor.

This madeleines recipe makes 12 servings.

5

Chocolate Madeleines Recipe

These chocolate madeleines are a chocolate lover's dream come true. Rich genoise batter is

swirled with melted bittersweet chocolate to make indulgent, little sponge cakes. The elegant

cakes are perfect for luncheons or hostess gifts.

Cook’s note: The trick to getting notoriously stubborn madeleines out of the pan without

cracking them is to very generously grease the pan. Butter works best for this recipe, and it

gives the added benefit of helping the madeleines achieve their trademark golden color.


Chill: 2 hours


Yield: 12 servings

Ingredients:



4 ounces bittersweet chocolate, melted


3 large eggs

1 cup all-purpose flour



Preparation:

Cream the butter and granulated sugar on high until it is light and fluffy. Add the melted

chocolate and vanilla extract to the butter. Turn the mixer to low speed and add the eggs, one at

a time, scraping down the sides of the bowl with a spatula as needed.

Beat the mixture on medium-high for about 3 to 4 minutes, until the mixture has lightened in

color a bit and is very fluffy. In a separate bowl, mix together the flour and baking powder. Very

gently fold the flour and baking powder into the egg mixture. Once the batter is smooth, cover

it and transfer it to the refrigerator for 2 hours.

Preheat the oven to 375F. Generously grease 2 standard madeleine pans and spoon the cold

batter into the molds. Bake them for 10 to 13 minutes, until they are puffed and very lightly

browned. Invert the pans onto wire racks and give them a hard tap to remove the cookies from

the molds. Serve them warm dusted with a bit of confectioners’ sugar for the best flavor.

This chocolate madeleines recipe makes 12 servings.

6

Gaufrettes Recipe

Gaufrettes

This gaufrettes recipe makes delicately crisp waffles that can be served fresh from the iron, like

cookies, or shaped into delicious little cones while the waffle is still warm and pliable. Lightly

touched with traditional vanilla, gaufrettes can be made into creative accompaniments to ice cream or sandwiched together with a bit of thick caramel and served with cafe au lait or

tea.




Ingredients:

2 egg whites

3/4 cup confectioners' sugar (powdered sugar)

1/2 teaspoon vanilla extract

1/2 cup flour

4 tablespoons salted butter, melted and cooled

Preparation:

Beat the egg whites on high speed until they are stiff. Gently fold in the remaining ingredients,

one at a time, until the mixture forms a cohesive batter.

Preheat a gaufrette or pizzelle iron over medium heat. Place a small spoonful - the dough

spreads quickly when heated - onto the preheated iron and bake over the medium-heat burner

for approximately 30 seconds on each side.

The gaufrettes are done when they turn a very light golden brown color. Allow them to cool

completely on a wire rack, or gently shape the still-warm cookies into cone shapes to be filled

with glace or whipped cream later.

Variation: Reduce the vanilla extract to 1/4 teaspoon and add 1/8 teaspoon grated nutmeg plus

1/4 teaspoon rum flavoring to make eggnog gaufrettes.

This gaufrettes recipe makes 6 to 8 servings.

http://frenchfood.about.com/od/coffeetea/r/cafeaulait.htm

7

Chocolate Spice Crisps Recipe

Chocolate Spice Crisps

A single bite of this chocolate spice crisps recipe will have you

thinking they taste just like a mug of hot chocolate in a cookie.

Dusted with granulated sugar before baking, the thin, delicate

cookies have an elegant frosted appearance, perfect for winter

holiday parties. Prep Time: 10 minutes


Chill: 2 hours


Ingredients:

1 2/3 cup all-purpose flour

1/2 cup cocoa powder

1 teaspoon baking powder

3/4 teaspoon ground cinnamon


1/4 teaspoon salt

1/4 teaspoon finely ground black pepper

1/8 teaspoon ground allspice

3/4 cup butter, softened


1/2 cup brown sugar

2 ounces bittersweet chocolate, melted and cooled


1 egg

Granulated sugar for dipping

Preparation:

Combine the flour, cocoa powder, baking powder, cinnamon, baking soda, salt, pepper, and

allspice in a medium bowl and set it aside.

Cream the butter with the sugars, melted chocolate, vanilla extract, and egg. Add the dry

ingredients to the butter mixture and mix it until the cookie dough is thoroughly combined.

Loosely wrap the dough in a length of plastic wrap and roll it into a log, about 18-inches by 1

1/2-inches. Using your hands and the flat edge of a baking pan or ruler, press the dough into a

rectangular log shape. Chill it in the refrigerator for 1 to 2 hours.

Preheat the oven to 350F. Unwrap the dough and slice it crosswise into 1/4-inch thins. Dip both

sides of each cookie into the granulated sugar. The dough isn't sticky, so expect some sugar to

fall off. Bake the cookies, set 1/2-inch apart on a parchment-lined baking sheet, for 10 minutes.

Allow them to cool on the baking sheet and transfer them to a wire cooling rack.

This chocolate spice cookies recipe makes 6 to 8 dozen cookies.

8

Almond Macarons Recipe

Macaroons

This almond macarons recipe is the most basic version of the classic biscuit. Crisp on the

outside, and chewy-moist on the interior, these treats need no filling to be absolutely delicious.

Cook’s note: Add a little flavor and flair to these macaroons with a few drops of food coloring

and your favorite flavoring.




Ingredients:

1 cup blanched almonds

1 cup granulated sugar

2 egg whites, beaten lightly



Preparation:

How to make macarons:

Preheat an oven to 400F and line a baking sheet with parchment paper.

Combine the almonds, sugar, egg whites, and vanilla extract in a food processor and pulse the

mixture until it has taken on the texture of a very coarse paste. Turn the food processor on high

speed and blend the paste for 2 minutes, until it is very smooth and thick.

Spoon the batter into a pastry bag fitted with a wide tip and pipe the batter into uniform, 1-inch

mounds on the parchment-lined baking sheet. Allow the batter to rest, uncovered, for 15

minutes.

Bake the macaroons for 12 minutes. Remove the hot macaroons to a wire rack and cool to room

temperature and dust with the confectioners’ sugar before serving.

This French macaroons recipe makes 8 servings.

9

Meringue Recipe

Classic Meringue

This classic meringue recipe produces silky, sweetened egg whites whipped up as light as a

cloud. It can be used for snow eggs, also known as oeufs a la neige, or piped into perfect, little

circles and baked until crisp for a light teatime cookie. Meringue is also wonderful sandwiched

between homemade calissons.



Yield: 6 to 8 servings

Ingredients:

6 egg whites* (room temperature)

1/16 teaspoon cream of tartar

1/16 teaspoon salt

1 cup plus 2 tablespoons confectioners' sugar (powdered sugar)

Preparation:

Cook's note: To avoid foodborne illness, pasteurized eggs are recommended, especially for

children, the elderly, and those with impaired immune systems.

How to make meringue:

Beat egg whites on low speed, while mixing in the cream of tartar, salt, and confectioners'

sugar, one tablespoon at a time. Make sure all the dry ingredients are completely incorporated

into the egg whites, and then increase the beater speed to medium-high and whip the mixture

until the meringue forms stiff, glossy peaks.

Use the prepared meringue immediately for your own recipe or use it in one of the variations

below.

Meringue Cookies Recipe: Pipe 2-inch rounds of meringue onto a parchment-lines baking

sheet and bake in a preheated 200F oven for 1 1/2 hours (90 minutes). Turn off the heat, open

the oven door by a small crack, and allow the meringues to cool and dry out on the baking sheet

for several hours, until they are lightly crisp.

This meringue recipe makes 20 to 24 cookies.

10

Chocolate Dipped Meringues Recipe

Chocolate-Dipped Meringues

For a cookie that matches any menu, try this chocolate-dipped meringues recipe. These

delightful, little cookies have an airy, crisp texture that melts in your mouth. Dipping them in

dark chocolate is both attractive and tasty; the effect is perfectly elegant for dinner guests.

Ingredients:



1/16 teaspoon salt


4 ounces semi-sweet chocolate

Preparation:

Cook's note : To avoid foodborne illness, pasteurized eggs are recommended, especially for


How to make chocolate-covered meringue kisses:

Beat egg whites on low speed, while mixing in the cream of tartar, salt, and confectioners'

sugar, one tablespoon at a time. One the dry ingredients are completely incorporated into the

egg whites, increase the beater speed to medium-high and whip the mixture until the meringue

forms stiff, glossy peaks.

Pipe 2-inch rounds of the meringue onto a parchment-lined baking sheet and bake in a

preheated 200F oven for 1 1/2 hours (90 minutes). Turn off the heat, open the oven door by a

small crack, and allow the meringues to cool and dry out on the baking sheet for several hours,

until they are lightly crisp.

Melt the dark chocolate in a double-boiler. Line a baking sheet with fresh parchment paper.

Grasping a meringue cookie by the base, turn it upside-down and dip 1/2 of it into the melted

chocolate. Allow the excess chocolate to drip off of it for a few seconds. Turn the cookie right-

side up again, all the while carefully twirling it to keep the chocolate neat on the cookie's

surface. Carefully place the chocolate-dipped meringue on the prepared parchment. Repeat

the process with the remaining meringues.

This chocolate covered meringue cookies recipe makes 20 to 24 cookies

11

Chocolate Meringue Cookies Recipe

Light Chocolate Meringues

This chocolate meringue cookies recipe produces light as air treats with a delicately crisp

exterior. They are also known by a whimsical name, forgotten cookies, because they are placed

in a hot oven and then "forgotten" overnight until they are done.


Cook Time: 8 hours


Yield: 20 to 24 cookies

Ingredients:



1/16 teaspoon salt



Preparation:

Cook's note: To avoid foodborne illness, pasteurized eggs are recommended, especially for


How to make chocolate meringue cookies:

Beat egg whites on low speed, while mixing in the cream of tartar, salt, confectioners' sugar,

and dark cocoa powder, one tablespoon at a time. Make sure all the dry ingredients are

completely incorporated into the egg whites, and then increase the beater speed to medium-

high and whip the mixture until the meringue forms stiff, glossy peaks.

Preheat the oven to 350F.

Pipe 2-inch rounds of the meringue onto a parchment-lined baking sheet, place the meringues

into the oven and shut the door. Turn off the heat and allow the forgotten cookies to slowly bake

overnight, for approximately 8 hours.

This chocolate meringue cookies recipe makes 20 to 24 forgotten cookies.

12

Chocolate Orange Biscotin Recipe

These chocolate orange biscotins are a flavorful twist on the classic love knot-shaped cookie.

They have just the right amount of sweet, tangy orange flavor to kick up the smooth chocolate

dough. Slightly crisp on the outside and dry throughout, they’re traditionally enjoyed with a

small glass of dessert wine or hot coffee. This dessert is often served at Provencal gros souper,

or Christmas Eve dinner.




Ingredients:

2 eggs


5 tablespoons butter, softened

2 teaspoons Grand Marnier or orange liqueur (substitute 1 teaspoon vanilla extract)

2 teaspoons orange zest



1 teaspoon baking powder

1/2 teaspoon salt

Preparation:

Preheat an oven to 325F. Line a baking sheet with parchment paper and set it aside.

In a medium size bowl, whisk together the eggs, sugar, and butter until the mixture is fluffy,

about 2 minutes. Add the Grand Marnier and orange zest to the eggs and continue whisking

until the ingredients are thoroughly combined.

Stir together the flour, cocoa powder, baking powder, and salt. Add the dry ingredients to the

egg mixture, a few tablespoons at a time, and stir until the dry ingredients are just moistened.

Divide the dough into 12 pieces. On a lightly floured surface, roll shape each piece of dough

into a small figure eights, or any other desired shape.

Arrange the knots on the prepared baking sheet and bake them for 25 minutes, until they set

and begin to brown. Cool the biscotins on a wire rack before serving.

Makes 12 cookies.

13

Vanilla Sables Recipe

Vanilla Sables

This is the basic, classic version of the sables cookie recipe. It can be varied in so many ways,

from adding a flavored cream filling to spicing the batter. Make your own signature sable

recipe or enjoy it the traditional way - as comforting vanilla sables.

Prep Time: 1 hour, 30 minutes


Total Time: 1 hour, 45 minutes

Yield: 2 to 3 dozen cookies

Ingredients:


½ teaspoon baking powder

10 tablespoons butter

½ cup granulated sugar

1 egg


Egg wash:

1 egg white

2 teaspoons water

Preparation:

In a medium bowl mix the flour and baking powder and set aside. In large mixing bowl, cream

the butter and sugar together until smooth. Add the egg and vanilla extract and mix in the dry

ingredients until a smooth dough forms.

Form the dough into a disk shape or 2-inch diameter log. Wrap the dough in plastic wrap and

chill for 1 hour. Preheat the oven to 350F. Prepare the egg wash by beating together the egg

white and 2 teaspoons of water.

Roll out the disk of dough to ¼-inch thickness, and cut out the sables using a 2-inch fluted

cookie cutter. If using a log of cookie dough, slice it crosswise into ¼-inch thick coins. Brush the

sables with the egg wash, and bake on a parchment lined baking sheet for 15 minutes, or until

they are lightly browned around the edges. Cool the sables for 2 minutes on the cookie sheet

and then transfer to a wire rack to cool completely.

This vanilla sables recipe makes 2 to 3 dozen cookies.

14

Double Chocolate Sable Cookies

Sable in French means "sandy" — these are a classic French cookie,

made out of crumbly chocolate shortbread. To keep them nice and

sandy, be extra careful not to overmix the dough. The hint of salt

brightens the flavor and underlines the chocolate. For a special

holiday treat, sandwich two of these together with a small scoop of

peppermint ice cream.

Ingredients:

3 ounces bittersweet chocolate, frozen for 10 minutes

1 1/4 cups all-purpose flour

1/3 cup Dutch-process cocoa powder


1/4 teaspoon fine sea salt

5 1/4 ounces (11 tablespoons) unsalted butter, softened

1 cup sugar

1 large egg yolk

Grate the chilled chocolate with a fine grater or rasp and set aside. Whisk together the flour,

cocoa powder, baking soda and sea salt.

Beat the butter and sugar in a medium bowl with an electric mixer until just combined. Mix in

the yolk. Add the dry ingredients to the butter and beat lightly together until just combined but

still crumbly. Fold in grated chocolate with a spatula. Bring the dough together by lightly

squeezing in your hands; but don't knead or overwork, as the secret to these cookies is their

delicate, sandy texture.

Divide the dough in half. Lay half the dough on a long sheet of waxed paper and shape into a log

along the width of the waxed paper, leaving some space at each end. Pull the paper over the

top of the log. Grip the edge of the top piece of paper, and use a straight, firm edge, like a ruler

or the edge of a pan, to press gently against the edge of the dough where the papers come

together to create a solid, firm round log. Repeat with remaining dough and refrigerate for at

least 1 hour. (To keep logs round store inside an empty paper towel roll.)

Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.

Slice logs into 1/2-inch thick rounds with a sharp, thin knife. Divide rounds onto the prepared

sheets, leaving about 1 inch between them, and refrigerate for 15 minutes.

Bake until cookies smell fragrant with a full cocoa aroma and set on the outside, about 12 to 14

minutes. Remove from the oven and let cool on the pans, about 5 minutes. Transfer cookies to a

rack to cool completely. Serve.

Busy baker's tips: Dough can be made and frozen for up to 2 weeks. Store baked cookies in an

airtight container for up to 5 days. Baked cookies can be wrapped in plastic wrap, then

aluminum foil and frozen for up to 2 weeks.

Copyright 2007 Television Food Network, G.P. All rights reserved

15

Lemon Sables Recipe

A plate of fresh strawberries, vanilla chantilly cream, and rich lemon sables are a perfect

dessert for a light, afternoon luncheon.




Ingredients:




1 teaspoon lemon zest


1 egg

1/2 teaspoon lemon extract

Egg wash:

1 egg white

2 teaspoons water

Preparation:


the butter, lemon zest, and sugar together until smooth. Add the egg and lemon extract and mix

in the dry ingredients until a smooth dough forms.




Roll out the disk of dough to ¼-inch thickness, and cut out the sables using a 2-inch fluted

cookie cutter. If using a log of cookie dough, slice it crosswise into ¼-inch thick coins. Brush the

sables with the egg wash, and bake on a parchment lined baking sheet for 15 minutes, or until

they are lightly browned around the edges. Cool the sables for 2 minutes on the cookie sheet

and then transfer to a wire rack to cool completely.

16

Ginger Sables Recipe

Ginger Sables

This candied ginger cookies recipe features a delicately crunchy butter cookie dough studded

with a generous amount of zesty candied ginger. They are an icebox ginger cookie, which

means the flavor will develop nicely as they chill - for up to 3 days - and they make the kitchen

smell heavenly for guests in just a few minutes time. It's the perfect holiday cookie!



Chill: 1 hour


Yield: 2 to 3 dozen

Ingredients:





1 egg

2/3 cup chopped candied ginger

Egg wash:

1 egg white

2 teaspoons water

Granulated sugar for sprinkling

Preparation:


the butter and sugar together until smooth. Add the egg and mix in the dry ingredients and

candied ginger until a smooth dough forms.

Form the dough into 1 1/2-inch diameter log. Wrap the dough in plastic wrap and chill for 1

hour. Preheat the oven to 350F. Prepare the egg wash by beating together the egg white and 2

teaspoons of water.

Slice the dough crosswise into ¼-inch thick coins. Brush the ginger cookies with the egg wash,

sprinkle with sugar, and then bake them on a parchment lined baking sheet for 15 minutes, or

until they are lightly browned around the edges. Cool the cookies for 2 minutes on the cookie

sheet and then transfer to a wire rack to cool completely. This candied ginger cookies recipe

makes 2 to 3 dozen cookies.

17

Espresso Cream Sables Recipe

Cinnamon Espresso Cream Sables

This flaky, buttery espresso cream sables recipe is accented

with a light touch of warm cinnamon and rich, bittersweet

coffee filling. Enjoy these traditional treats with simple café au

lait or a brandied café Napoleon for more celebratory

occasions.




Ingredients:


1/2 teaspoon ground cinnamon




1 egg


Egg wash:

1 egg white

2 teaspoons water

Espresso cream:

1 1/2cups powdered sugar

2 teaspoons instant espresso powder


2 teaspoons milk

Preparation:

In a medium bowl mix the flour, cinnamon, and baking powder and set aside. In large mixing

bowl, cream the butter and sugar together until smooth. Add the egg and vanilla extract and

mix in the dry ingredients until a smooth dough forms.




To make the espresso cream filling, mix together the powdered sugar, espresso powder,

vanilla, and milk until all the ingredients are wet. Beat the filling on high speed for 90 seconds,

adding ½ teaspoon of milk at a time, if necessary, to achieve a thick frosting consistency.

Roll out the disk of dough to 1/4-inch thickness, and cut out the sables using a 2-inch fluted

cookie cutter. If using a log of cookie dough, slice it crosswise into 1/4-inch thick coins. Brush

the sables with the egg wash, and bake on a parchment lined baking sheet for 15 minutes, or

until they are lightly browned around the edges. Cool the sables for 2 minutes on the cookie

sheet and then transfer to a wire rack to cool completely before filling with espresso cream.

18

Cocoa Lava Stone Cookies Recipe

Cocoa Lava Stone Cookies

A specialty of rural central France, these cocoa lava stone cookies are light and crunchy with

rich chocolate flavor and snappy toasted hazelnuts. The airy, crisp texture of the meringue

comes courtesy of incorporating beaten egg whites and a pinch of baker’s ammonia into the

batter.

Ingredients:

2 cups shelled, toasted hazelnuts

1/4 cup plus 1/4 cup granulated sugar, divided

1 tablespoon plus 2 teaspoons cocoa powder

1 tablespoon all-purpose flour

1/4 teaspoon baker’s ammonia (no substitute)

3 egg whites

Preparation:

Using a food processor, grind the hazelnuts until they have a very coarse pebbly-sandy texture.

Using the pulse setting, mix in 1/4 cup sugar, cocoa powder, flour, and baker’s ammonia, just

until the ingredients are fully incorporated.

Beat the egg whites on high until they turn frothy. Continue beating them and gradually add the

remaining 1/4 cup sugar, one teaspoon at a time, to the egg whites. Continue beating the egg

whites and sugar until stiff, glossy peaks form.

Gently fold the chocolate-nut mixture into the egg whites. Loosely cover the batter, without

touching it, and refrigerate it for 2-4 hours. Do not skip this step.

Preheat the oven to 375F and line a baking sheet with parchment paper. Scoop scant

teaspoonfuls of batter 1 1/2 inches apart onto the prepared baking sheet. Bake the cookies for

12-15 minutes, until they puff up and turn very light golden brown. Transfer the baked cookies

to a wire rack and allow them to cool completely before serving.

This chocolate lava stones recipe makes approximately 3 to 4 dozen cookies.

19

Raspberry Lava Stone Cookies Recipe

Raspberry lava stones are sold in patisseries in the small villages of central France. These

crispy cookies have ingredients similar to the classic French macaroon, with one major

difference: baker’s ammonia. The snappy texture comes from incorporating a pinch of baker’s

ammonia into the batter.

Prep Time: 2 hours



Ingredients:

2 cups shelled, toasted almonds

1/4 cup plus 1/4 cup granulated sugar, divided

1 tablespoon all-purpose flour

1/4 teaspoon baker’s ammonia (no substitute)

3 egg whites

1/2 teaspoon raspberry extract

2-3 drops red food coloring

Preparation:

Using a food processor, grind the almonds until they have a very coarse pebbly-sandy texture.

Using the pulse setting, mix in 1/4 cup sugar, flour, and baker’s ammonia, just until the

ingredients are fully incorporated.

Beat the egg whites on high until they turn frothy. Continue beating and gradually add the

remaining 1/4 cup sugar, one teaspoon at a time, and the red food coloring with the raspberry

extract to the egg whites. Continue beating the egg whites and sugar until stiff, glossy peaks

form.

Gently fold the sugar-nut mixture into the egg whites. Loosely cover the batter, without touching

it, and refrigerate it for 2-4 hours. Do not skip this step.

Preheat the oven to 375F and line a baking sheet with parchment paper. Scoop scant

teaspoonfuls of batter 1 1/2 inches apart onto the prepared baking sheet. Bake the cookies for

12-15 minutes, until they puff up and turn very light golden brown. Transfer the baked cookies

to a wire rack and allow them to cool completely before serving.

This raspberry lava stone cookies recipe makes approximately 2 to 3 dozen cookies.

20

Speculaas Recipe

Speculaas - Belgian Spice Cookies

Irresistibly fragrant, this speculaas recipe makes a crispy, not-

too-sweet cookie that begs to be dipped in coffee. The varied

blend of aromatic spices in this recipe creates the signature

flavor by which Belgian speculaas cookies have been known

for centuries. To enjoy the authentic version of this delicacy,

roll the dough to a scant 1/8 inch thick and watch carefully for

overbrowning as the cookies bake . Roll the dough to 1/4-inch thickness for a delicious, slightly

crunchy spice cookie.

Prep Time: 2 hours, 15 minutes



Ingredients:

1 cup butter, softened

1 cup granulated sugar

1/1/4 cups dark brown sugar

2 teaspoons vanilla extract

2 large eggs

3 1/2 cups flour

2 teaspoons baking soda

1 1/2 teaspoons ground cinnamon

1 teaspoon salt

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/16 teaspoon ground cardamom

1/16 teaspoon ground white pepper

Preparation:

Cream the butter, sugars, and vanilla until they are thoroughly mixed and fluffy. Add the eggs,

one at a time, and continue beating the mixture on medium-high until it turns fluffy again.

Mix the remaining dry ingredients in a separate bowl. Turn the mixer speed to low and stir the

dry ingredients into the sugar mixture in thirds, until the dough is fully mixed. Refrigerate the

dough for at least 2 hours, until it is thoroughly chilled.

Preheat the oven to 350F and line a baking sheet with parchment paper. Roll out the chilled

dough to 1/4-inch thick (1/8-inch thick if thin, crispy cookies are preferred) and cut into shapes

with a cookie cutter. If desired, use a traditional Belgian speculaas mold by pressing the chilled

dough into the mold, cutting away the excess dough, and inverting the mold onto the baking

sheet to release the cookie, design-side up.

Bake the cut or molded cookies for 10 to 12 minutes, until the edges appear set and just begin to

brown. Allow the speculaas to cool for 5 minutes on the baking sheet and then transfer them to a

wire cooling rack. This speculaas recipe makes approximately 12 to 18 servings.

21

Ginger Cookies Recipe

Ginger Sables

This candied ginger cookies recipe features a delicately

crunchy butter cookie dough studded with a generous amount

of zesty candied ginger. They are an icebox ginger cookie,

which means the flavor will develop nicely as they chill - for up

to 3 days - and they make the kitchen smell heavenly for guests

in just a few minutes time. It's the perfect holiday cookie!



Chill: 1 hour


Yield: 2 to 3 dozen

Ingredients:





1 egg

2/3 cup chopped candied ginger

Egg wash:

1 egg white

2 teaspoons water

Granulated sugar for sprinkling

Preparation:


the butter and sugar together until smooth. Add the egg and mix in the dry ingredients and

candied ginger until a smooth dough forms.

Form the dough into 1 1/2-inch diameter log. Wrap the dough in plastic wrap and chill for 1

hour. Preheat the oven to 350F. Prepare the egg wash by beating together the egg white and 2

teaspoons of water.

Slice the dough crosswise into ¼-inch thick coins. Brush the ginger cookies with the egg wash,

sprinkle with sugar, and then bake them on a parchment lined baking sheet for 15 minutes, or

until they are lightly browned around the edges. Cool the cookies for 2 minutes on the cookie

sheet and then transfer to a wire rack to cool completely. This candied ginger cookies recipe

makes 2 to 3 dozen cookies.

22

Langues de Chat

Langues de Chat, or Cats’ Tongues, is a French cookie similar to Madeleines or Lady Fingers. They

are a perfect embellishment for a bowl of ice cream.

INGREDIENTS | YIELDS 36 COOKIES

½ cup softened unsalted butter

1 cup sugar

3 egg whites, room temperature

1½ teaspoons vanilla extract

1½ cups all-purpose flour

6 ounces bittersweet chocolate, melted

1. Preheat oven to 400°F. Lightly grease baking sheets.

2. Cream butter and sugar until light and fluffy. Beat egg whites and vanilla until stiff peaks

form; fold into butter mixture. Carefully sift flour over top; fold in.

3. Put dough in a pastry bag and pipe 3" long cookies.

4. Bake 10 minutes. Cool.

5. Dip one end of cookie in melted chocolate; allow chocolate to set.

Egg White Magic

Beating the egg whites to the light, fluffy mounds required for many of these recipes is much

easier if the egg whites are room temperature. Chill the bowl and the beaters for best results.

Since the protein in egg whites reacts with acid, it is good to whip the whites in a copper bowl.

This will give your egg whites a higher and lighter texture. If you don’t have a copper bowl,

rinse out the bowl you are using with lemon juice.

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23

Orange Cat’s Tongue Cookie Recipe

These treats are known as cat’s tongue cookies, or langues de chat, because of their long, thin

shape. Adding a bit of fresh orange zest to these confections really kicks up the flavor and gives

them a heavenly aroma as they bake.

Prep Time: 1 hour



Ingredients:

4 tablespoons butter, softened (1/2 stick)

1/2 cup confectioner’s sugar (powdered)

2 teaspoons fresh orange zest


1/8 teaspoon salt

2 egg whites

1/2 cup all-purpose flour

Preparation:

Beat the butter, sugar, orange zest, vanilla extract, and salt on medium-high until light and fluffy,

about 4 to 5 minutes. Add the egg whites, one at a time, to the creamed butter. Gently fold in the

flour and refrigerate the batter for 45 minutes.

Preheat an oven to 350F. Line 2 baking sheets with parchment paper. Fill a pastry bag with the

batter and pipe into 1/3-inch wide, 2 1/2-inch long cookies. Bake them for 10 minutes until the

cat’s tongues are light golden brown. Cool the cookies on the baking sheet for seconds, and

then transfer them to a wire rack to cool.

Variation: For lemon cat’s tongues, use lemon zest in place of the orange zest and replace the

vanilla extract with 1/8 teaspoon lemon extract.

This cat’s tongue recipe makes approximately 4 dozen cookies.

24

Salted Butter Caramels Recipe

Salted Butter Caramels

Rebecca Franklin

Smooth, creamy caramel blends with a sharp salty note in this

salted butter caramels recipe. Try serving the salted caramels

with a tiny sprinkling of salt or dip them in melted chocolate for

delicious contrast.




Ingredients:

1 cup heavy cream (whipping cream)

5 tablespoons butter, cut into 5 pieces

1 teaspoon sea salt

1 1/2 cups granulated sugar

1/4 cup light corn syrup

1/4 cup water

Preparation:

Line an 8-inch by 8-inch square pan with non-stick foil.

In a small saucepan, bring the heavy cream, butter, and sea salt to a simmer. Once the butter

has melted and the cream starts to bubble, remove the pan from the heat and set it aside.

In a medium saucepan set over medium heat, bring the sugar, corn syrup, and water to a boil.

Frequently draw a spoon or heat-proof spatula across the mixture to dissolve the sugar.

Continue cooking, carefully swirling the pan, until the melted sugar mixture takes on a uniform

medium caramel color.

Continue cooking the caramel over medium heat and gently pour in the hot cream. The mixture

will bubble up; carefully stirring it down with a long-handled spoon will prevent any boil-over.

Cook the salted butter caramel, stirring frequently, until it reaches 240F or forms a slightly firm

ball when a teaspoon of candy is dropped into ice-cold water. The final temperature you want

the candy to register is 240F, between the soft ball and hard ball stages.

Pour the hot salted butter caramel into the prepared pan and allow it to cool for 2 to 3 hours at

room temperature. Cut the caramel into 24 pieces and serve.

This salted butter caramels recipe makes 24 servings.

25

French Lace Cookies




Ingredients:

1 cup flour

1 cup finely chopped nuts

1/2 cup corn syrup

1/2 cup shortening

2/3 cup brown sugar

Preparation:

Preheat oven to 375 degrees F.

Blend flour and nuts. Bring corn syrup, shortening and sugar to a boil in a saucepan over

medium heat, stirring constantly. Remove from heat; gradually stir in flour and nuts.

Drop batter by level teaspoonful about 3 inches apart on lightly greased baking sheet. Bake

only 8 to 9 cookies at a time. Bake about 5 to 6 minutes, remove from oven and allow to stand 5

minutes to harden slightly before removing from pan.

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26

Easy Pecan Pralines

Pralines with pecans and evaporated milk, along with brown sugar, butter, and vanilla.

Ingredients:

1 1/4 cups of sugar

3/4 cups of brown sugar

1/2 cup of evaporated milk


1 tablespoon vanilla

1 1/2 cups pecans

Preparation:

Put sugars & milk in heavy bottom pan & cook to soft ball stage. Take off fire & add frozen

butter, vanilla & pecans & stir until shine leaves mixture & then spoon on waxed paper. Very

easy & makes the best pralines ever.

http://www.google.com/imgres?q=pralines&hl=fr&rls=com.microsoft:fr:IE-SearchBox&biw=1024&bih=605&tbm=isch&tbnid=aNrrPA28HhKRSM:&imgrefurl=http://nelldavis.com/&docid=b_KTWhOKYvGM0M&imgurl=http://www.nelldavis.com/v/vspfiles/assets/images/GoodPralines2.jpg&w=584&h=557&ei=oeHfTs2RKqu_2QWAxOTtBA&zoom=1

27

Dark Chocolate Truffles Recipe

Homemade Chocolate Truffles

This dark chocolate truffles recipe is so rich, so flavorful, that they require being eaten slowly.

These luxurious candies make a delightful gift for the chocolate lover in your life, and an

impressive addition to the office party dessert table. Learning how to make smooth ganache

and the proper rolling technique are the secrets of this recipe's success.



Ingredients:

2/3 cup heavy cream

12 ounces semisweet chocolate, chopped into very small pieces


1/3 cup premium cocoa

Preparation:

In a small saucepan over medium heat, bring the heavy cream just to a boil. Remove from the

heat immediately. Add the chopped chocolate and vanilla extract and stir until the mixture –

ganache - is completely smooth.

Chill the ganache until it is hard enough to roll into balls. Measuring out a heaping teaspoon,

quickly roll the ganache into a ball. Roll the ball in the cocoa powder and chill.

This dark chocolate truffles recipe makes 16 servings.

Documents

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