Do you know a cookie recipe similar to anna's swedish cookies?!
Do you know a cookie recipe similar to anna's swedish cookies?
i need a thin, dry, but delicious cookie. something that will suck up liquid but not completely fall apart. If you have a recipe of something like this please answere, Thanks
Answers:
I have not tried these...notes are from rating on the sites...
Anna's Twice Baked Almond Biscotti
Anna migrated to Queens NY from Italy with her husband and lived in my Granny's house in the upstairs apartment. She had no children of her own so it gave her great pleasure to spoil us often with these baked goodies called "biscotti". Who knew these very traditional breakfast treats would turn into the very stylish biscotti found in the best coffee bars today!
24 biscuits
40 min 10 min prep
1/4 lb butter
3 eggs
3 cups flour
1 cup sugar
1 cup almonds (chopped)
1 teaspoon anise extract
3 teaspoons baking powder
1/4 milk (for glazing)
1. Cream butter and sugar until light and fluffy.
2. Add extract; gradually add dry ingredients and knead until a soft uniform dough is formed.
3. Divide dough in half.
4. Turn dough out onto a well-greased cookie sheet and form dough into a log about 9-inches long.
5. Gently press down to flatten alittle.
6. Brush with milk and Bake in a Preheated 350 degree oven for 20 minutes.
7. Remove from oven and with a serated knife cut the biscotti into 1/2" diagonal slices.
8. Lay the cookie flat side down and return to oven until light gold in color.
9. Cool.
10. Freezes very well.
Note- I have been trying many biscotti recipes and I have finally found THE one. It is everything a good biscotti should be. I will be using this as my basic recipe as it can easily be changed to suit any taste my mood desires. The recipe doesn't tell you when to add the eggs, but of course, they should be added after the sugar and butter have been creamed. I did not use the milk, but I used water on my hands, as needed, when I shaped the dough. I baked them at 330 degrees for the 20 min. or until the biscotti was firm to the touch. I let it cool for at least 15 min. or so before slicing them. I baked the slices 10 min. on one side and then turned them over and baked them another 10 - 15 min. After they had cooled, I dipped the bottoms in melted Ghirardelli double chocolate, candy making, chocolate dipping bar. They are perfect.
http://www.recipezaar.com/21780...
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Anna's Spice Thins
Associate Food Director Debby Goldsmith's childhood nanny made these delicious Swedish cookies a Goldsmith family tradition. Even Debby's dad, Del, who claims he doesn't like ginger, thinks they're pretty tasty. These fluted rounds are crisp and buttery and keep very, very well.
Ingredients
1 cup butter (2 sticks), softened (no substitutions)
1 cup sugar
1/2 cup dark corn syrup
1/2 cup heavy or whipping cream
2 1/2 teaspoons baking soda
2 teaspoons ground cinnamon
2 teaspoons ground cloves
2 teaspoons ground ginger
4 cups all-purpose flour
Ornamental Frosting, optional
Directions
1. In large bowl, with mixer at low speed, beat butter and sugar until blended. Increase speed to high, beat until light and creamy, occasionally scraping bowl with rubber spatula. At low speed, beat in corn syrup, cream, baking soda, cinnamon, cloves, and ginger until blended. Then gradually beat in flour until well mixed.
2. Divide dough into 8 pieces, wrap each piece with plastic wrap and refrigerate overnight.
3. Preheat oven to 350 degrees F. On lightly floured surface, with floured rolling pin, roll 1 piece of dough at a time 1/8 inch thick. With floured 3-inch round fluted cookie cutter, cut dough into as many cookies as possible. Place cookies, 1 inch apart, on ungreased large cookie sheet. Reserve trimmings.
4. Bake cookies 10 to 12 minutes, until lightly browned. Transfer cookies to wire rack to cool. Repeat with remaining dough and trimmings to make more cookies.
5. If you like, prepare our Ornamental Frosting and use to pipe border around cookies. Allow frosting to dry completely, about 1 hour. Store cookies in tightly covered container up to 2 weeks.
http://www.goodhousekeeping.com/recipefi...
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Pepparkakor (Ginger Cookies)
From a little Swedish recipe book of mine. I just love Pepparkakor- I would always get the Anna's Pepparkakor that come in a nice tin at the Swedish Kontur Shop in St. Peter. They would either be shaped like hearts or be a flower-like shape. A very special treat!
42 servings
20 min 10 min prep
1 teaspoon baking soda
1/2 cup boiling water
1 cup white sugar
1 cup butter, melted
1/2 teaspoon salt
1 cup dark molasses
1/2 teaspoon ginger
1/2 teaspoon cloves
1 teaspoon cinnamon
1 egg
3 cups flour
1. Dissolve baking soda in the boiling water.
2. Mix all ingredients together.
3. Roll very thin.
4. Cut dough with a cookie cutter.
Bake at 325 degrees until light brown. Watch carefully, as cookies brown very quickly.
http://www.recipezaar.com/131579...
Note- I followed the recipe exactly as printed, and refrigerated the dough overnight. It was still so sticky and thin, I could not roll it even using waxed paper. The cookies did not hold their shapes and were still very sticky after baking. It seems to be way to much molasses.
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Girl Scout Chocolate Mint Cookies (Copycat)
I've never been able to tell the difference between this imposter and the real deal. Easy, Easy, Easy!! I tried it, and it's a winner! You might be able to get more than 70 cookies out of this recipe.
70 servings 50 min 20 min prep
2 cups mint chocolate chips
70 Ritz crackers
Melt the mint chocolate chips in the microwave.
Dip crackers, one at a time, into the chocolate.
Lay on wax paper to set.
Store in airtight container (if there's any left, that is).
http://www.recipezaar.com/146492...