Pfeffernusse Cookies

• 2 1/4 cups all-purpose flour
• 2 tsp. ground cinnamon
• 1 tsp. ground cardamom
• 1/2 tsp. ground cloves
• 1/2 tsp. ground nutmeg
• 1/2 tsp. baking powder
• 1/4 tsp. baking soda
• 1/4 tsp. black pepper
• 1/2 cup butter, softened
• 1/2 cup sugar
• 1/4 cup brown sugar
• 2 egg yolks
• 1/2 cup finely chopped almonds
• 1/2 cup finely chopped candied orange peel
• 2 tsp. lemon zest
• 6 Tbsp. dark molasses
• 6 Tbsp. brandy
• Powdered sugar for dusting

Mix the first 8 ingredients and set aside.

In a separate bowl, beat the white and brown sugars into the butter.

Add the egg yolks and mix. Add the almonds, orange peel, lemon zest and mix some more.

Stir one third of the flour mixture into the butter mixture. Add the molasses and brandy. Then add the the rest of the flour mixture.

When fully blended, cover the dough and store it in the refrigerator overnight.

The next day... heat the oven to 350 degrees. Take spoonfuls of dough and roll them into small balls.

Place them on a Silpat mat or a greased cookie sheet and bake for about 12 - 14 minutes.

After they've cooled for a little while, roll the cookies in powdered sugar.

by Tim Dineen

Madeleines

Make up batter the day before or at least a couple of hours before:

• 1/2 C sugar
• 1 C sifted flour
• 1/2 tsp baking powder
• Pinch salt
• Zest of one orange, more or less
• 2 eggs, room temp
• 3 1/4 oz butter, melted and cooled

Mix dry ingredients in bowl, add zest, stir in.

Add eggs and melted butter, stir, don't beat until just combined. You don't want to incorporate a lot of air into the batter.

Chill for 2 hours up to 4 days.

Preheat oven to 400 degrees

Oil and flour pans (Lady in store said grapeseed oil gives the best crust)

Using pastry bag, pipe batter into molds. I didn't use a tip as I didn't have one big enough, isn't as if you are going to make a design you know.

Bake 7-11 minutes until edges are browned and the top springs back when tapped with a finger

Turn out onto rack and let cool.

by Tim Dineen

Dark Chocolate Sugar Cookies

Ingredients

• 6 cups (750 g) all-purpose flour, sifted
• 1-1/4 cups (137 g) dark cocoa powder
• 1 teaspoon (8 g) salt
• 2 cups (454 g)(4 sticks) unsalted butter, softened
• 2 cups (400 g) granulated sugar
• 1 cup (228 g) light brown sugar
• 3 eggs, cold
• 2 teaspoons (10 ml) pure vanilla extract

Instructions

In large bowl, sift together flour, cocoa powder and salt. Set aside.

In an electric mixer fitted with the paddle attachment, cream butter and sugars until fluffy and pale, about 5 minutes. Beat in eggs until just combined.

Add flour mixture and mix on low speed until thoroughly combined. Add vanilla and blend.

Remove 1/2 of dough from bowl, make a ball, and place on a large piece of plastic wrap on counter.Wrap the sides of wrap over the ball, then press down with the palm of your hand and make a disc about 2" thick. Finish wrapping the disc with the plastic wrap. Repeat with 2nd half of dough. Chill both discs of dough for about 45 minutes.

Remove one disc and remove plastic wrap. Place on top of a large piece of parchment paper (I use a silicone rolling mat underneath to ensure it doesn't slip while rolling, but you can even dampen counter so the parchment sticks a bit.), then place two 1/4" wooden dowels on either side of your dough, then another sheet of parchment paper.

Roll dough (this will require a bit of elbow grease for the first few minutes until it softens up a bit) so it's flush with dowels--they will ensure that your dough is even thickness.

Preheat your oven to 325° F. Slide your parchment paper and dough onto a board, then place in refrigerator for about 15 minutes.

Remove from fridge, and cut your shapes using the cutters of your choice, placing them on a baker's half sheet lined with a silicone baking mat (or parchment), with 2" clearance around each one and the edge of sheet. Place sheet with cookies into freezer for 15 minutes before baking. Bake until cookie edges are just crisp, about 16 minutes.

Cool sheets on wire racks for 10 minutes, then gently remove cookies and place on wire racks to finish cooling.

by Tim Dineen

Cornmeal Cookies

• 3/4 cup (90g) dried currants, or finely chopped sour cherries or raisins
• 2 tablespoons (20g) flour
• 5 1/2 ounces (155g) unsalted butter, at room temperature
• 1/2 cup plus 1 1/2 tablespoons (120g) sugar
• 2 large eggs, at room temperature
• 1/2 teaspoon vanilla extract
• 1 1/2 cups (210g) flour
• 1 cup (140g) polenta, regular or coarse
• 2 teaspoons baking powder
• 3/4 teaspoon salt

1. Toss the dried fruit and the 2 tablespoons (20g) of flour together in a small bowl and set aside.

2. In the bowl of a stand mixer, or by hand, beat together the butter and sugar until smooth and creamy, about one minute. Add the eggs, one at a time, then the vanilla, beating until incorporated.

3. In a separate bowl, whisk together the 1 1/2 cups (210g) flour, polenta, baking powder, and salt.

4. Mix the dry ingredients into the beaten butter mixture until incorporated, than stir in the dried fruit.

5. Form the dough into a rectangle 4- by 7-inches (10 by 18 cm), wrap in plastic, and chill the dough for about an hour, or until it’s firm enough to handle.

6. Divide the dough in two, lengthwise, and roll each piece of dough on a lightly floured surface into a smooth cylinder 7-inches (18cm) long. Wrap the cylinders and freeze until ready to bake.

(If you prefer to bake the cookies right away, pinch of pieces of dough about the size of a small unshelled walnut, and roll into balls. Place them evenly spaced on the prepared baking sheet and press them down gently with your hands to flatten them partially.)

7. To bake the cookies, preheat the oven to 325ºF. (170 ºC)

8. Line two baking sheets with parchment paper or silicone baking mats.

9. Slice the cookies into 1/4-inch (.75cm) slices and place them evenly spaced on the prepared baking sheets. (The dough is easier to slice when frozen, but if it’s too firm or crumbles when you cut it, let it sit out on the counter until it reaches a good consistency.)

10. Bake the cookies for about 12 minutes, rotating the baking sheets midway during baking, until the cookies are very light brown on top. Remove the oven and let cool completely.

Serve the cookies by themselves, alongside a fruit compote, or with a scoop of your favorite ice cream or sorbet.

Storage: The cookies will keep in an airtight container for up to four days. The dough can be refrigerated for up to one week, or frozen for one or two months.

by Tim Dineen

Cinnamon Pecan Toffee Cookies

INGREDIENTS

• 2 1/4 cups flour
• 1 teaspoon cinnamon
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 12 tablespoons unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg, room temperature
• 1/2 cup Heath Bits 'O Brickle Toffee Bits
• 1/2 cup pecans, finely chopped
• 1 teaspoon vanilla extract

INSTRUCTIONS

In a medium bowl, whisk together the flour, cinnamon, baking powder, and salt. Set aside.

Using a mixer fitted with a paddle attachment, cream together the butter and sugar until smooth and creamy. Add the egg, Heath Bits, pecans and vanilla extract and mix just until combined, about 1 minute.

Add the flour mixture and beat on low until loose clumps form.

Dump the dough onto a large piece of plastic wrap and gently knead until a smooth dough forms. Shape the dough into a 14-inch log and wrap in the plastic. Refrigerate for at least 4 hours or overnight, until very firm. Rotate often during the first hour or so to keep the cylindrical shape.

Preheat your oven to 350 degrees and line 2 baking sheets with parchment paper.

Cut 1/8 to 1/4-inch slices from the dough log and place an inch apart on the prepared baking sheets. Bake one sheet at a time for 11-13 minutes, until they are golden at the edges and the tops look dry.

Removed from the oven and allow the cookies to cool for 5 minutes on the sheet. Move to a cooling rack to cool completely.

Enjoy!

by Tim Dineen

Italian Knot Cookies

 FOR THE COOKIES
• 3/4 Cup Melted butter
• 3/4 Cup Sugar
• 3 Eggs
• 1 tsp Vanilla
• 4 Cups Flour
• 6 tsp Baking powder
• 1 Pinch of salt
• 1/4 Cup Warm water
 ICING
• 2 Cups Powdered sugar
• 1/2 tsp Anise
• 1 Pinch of salt

Directions/Steps

1. In a mixer, add melted butter, sugar, eggs, and vanilla.

2. Mix the flour with the baking powder and salt.

3. Change to dough hooks and add flour mixture.

4. Add the warm water and mix until it forms a smooth dough.

5. Make 11/2 inch balls with dough.

6. Roll balls out to about 4 inch worms

7. Bring one end over the other, then underneath and through the middle, like a knot.

8. Place on baking sheet, four rows of four. (16 cookies on each sheet)

9. Bake in 350* oven for 13 - 15 min.

10. Let cool before icing.

11. To Ice: Mix all ingredients together in a bowl.

12. Add a little water until desired consistency.

13. Dip cookie upside down into icing, then turn over onto waxpaper.

14. Sprinkle with candy sprinkles.

by Tim Dineen

Pecan Florentines

Pecan florentines

1/4 cup plus 2 tablespoons all-purpose flour
1/2 cup pecan halves
1/4 teaspoon ground cinnamon
1/8 teaspoon kosher salt
1/2 cup unsalted butter
2/3 cup granulated sugar
2 tablespoons heavy cream
1 tablespoon corn syrup, honey, or golden syrup
1/4 teaspoon vanilla extract

Eggnog filling

4 large eggs, hard-boiled
4 tablespoons unsalted butter, at room temperature
2 1/2 cups confectioners’ sugar
1 tablespoon whole milk
1/2 teaspoon vanilla extract
3/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1/8 teaspoon kosher salt
2 tablespoons dark rum

Make the florentines: Heat oven to 350°F. In a food processor, combine the flour, pecans, cinnamon and salt and pulse until the nuts are very finely chopped, about 1 minute. Turn the nut mixture out into a large bowl.

In a small-medium saucepan set over high heat, combine the butter, sugar, heavy cream and syrup and bring it to a boil. Boil the mixture for one full minute, then turn off the heat and add the vanilla. Pour this caramel mixture over the nut mixture and stir to combine them. Set aside for at least 30 minutes, until it has cooled. Mixture will firm up and seem worrisome, but you should not be worried.

Line baking sheets with parchment paper. Using a 1/2 teaspoon measure , scoop the dough into small balls and place them 3 inches apart on prepared baking sheets. Bake until the cookies are thin and golden brown, 7 to 9 minutes. They will not crisp until they are cool, so don’t worry if they’re soft.

Let cool on baking sheets for 5 or so minutes before using a thin metal spatula to carefully transfer the cookies to paper towels to blot excess oil for a couple minutes. After they’ve been blotted, transfer cookies to a cooling rack, though they should be pretty cool by now. If any butter is left puddled on the parchment, wipe that off too before repeating the process with the remaining cookie dough.

Make the eggnog filling: Peel the eggs and separate the yolks from the whites. Save the whites for another use. Press the egg yolks through a fine-mesh strainer so that they become mashed and powdery. Place in a large bowl with butter, confectioners’ sugar, milk, vanilla, nutmeg, cloves and salt. Beat together until smooth, then raise mixer speed and beat until mixture is thick and frosting-like, about three minutes. Stir in the rum by hand.

Spread a dollop of eggnog filling on one cookie, then gently press a second one on top of it. Repeat with remaining cookies and filling. Place them in the fridge for 10 minutes before serving, to firm up the filling.

by Tim Dineen

Almond Flour Blondies

Ingredients

• 1/2 cup butter (coconut oil will work for dairy-free)
• 3/4 cup brown sugar
• 1/2 cup white sugar
• 2 eggs
• 2 teaspoons vanilla
• 1 3/4 cup almond flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup chocolate chips
• 1 cup white chocolate chips (for dairy-free, use 2 cups of dairy-free chocolate chips)
• 1/2 cup chopped pecans (optional)

Instructions

Preheat the oven to 350F. Lightly grease a 9x13 baking pan.

In the bowl of a stand mixer, cream together the butter and sugars. Add the eggs and vanilla and mix on high until light and fluffy, about 3 minutes.

Add the almond flour, baking powder, and salt. Mix to fully incorporate. Stir in the chocolate chips and pecans.

Pour the dough into the greased baking dish. Smooth into an even layer.

Bake for 20-25 minutes, until golden. Allow to cool for 15 minutes. Slice into bars and enjoy!

by Tim Dineen