Berlin Curd Cheese Cookies (Berlins’ke Pechyvo).

Berlin Curd Cheese Cookies (Berlins’ke Pechyvo) - The Washington Post


Serve these soft, rich bites with tea.
You’ll need a 10cm/4-inch round cookie cutter (or a glass that’s as wide).
Make Ahead: The dough needs to be refrigerated for at least 30 minutes and up to 1 day.
The cookies can be frozen for up to 3 months.

ingredients
About 5 1/3 tablespoons (1/3 cup) unsalted butter, at room temperature
1 cup low-fat small-curd cottage cheese (Quark from Tesco)
1 1/4 cups flour, plus more for the work surface
1 teaspoon baking powder
1/4 cup sugar

Combine the butter and cottage cheese in the bowl of a stand mixer or handheld electric mixer; beat on low speed until well incorporated.
Stop to scrape down the bowl.
Whisk together the flour and baking powder in a separate bowl, then add to the butter mixture; beat on low speed to form a dough.

Generously flour a work surface; turn out the dough there, then knead for a few minutes, until the dough is less sticky.
Shape it into a disk, wrap in plastic wrap and refrigerate for at least 30 minutes (and up to 1 day).

Line 2 baking sheets with parchment paper or silicone liners.
Roll out the dough to a thickness of 1/2 inch/1cm (about 14 inches/35cm across).
Flour the cutter each time you use it; you should create a total of 20 to 22 rounds of dough; reroll scraps as needed.

Pour the sugar into a wide, shallow bowl.
Dip one side of each round of cookie dough into the sugar, then fold into a half-moon so the sugared side becomes the interior.
Dip one side of each half-moon into the sugar; fold again so the sugar is on the outside.
Each cookie should look like a folded quarter-pie slice; place on the baking sheets at least 1/2 inch/1cm apart.

At this point, if the dough feels soft, place the baking sheets in the refrigerator for 15 to 20 minutes.

When ready to bake, preheat the oven to 350 degrees/175C, keeping the shaped cookies chilled.

Bake (middle rack) one sheet at a time for 30 to 40 minutes or until the cookies are lightly golden all over, turning the sheet from front to back halfway through. Transfer the cookies to a wire rack to cool completely. Repeat to bake the remaining cookies.

from “Mamushka: A Cookbook,” by Olia Hercules

Chuck’s Favorite Bittersweet Chocolate-Ginger Molasses Cookies.

Chuck Williams at 99: Celebrating the Pleasures of Cooking | Edible Legacies:

Recipe: Chuck’s Favorite Bittersweet Chocolate-Ginger Molasses Cookies

Chuck loves fine dark chocolate and down-home molasses cookies with equal fervor. To make him happy with every bite, I tweaked one of his own spiced cookie recipes to include decadent swirls of bittersweet chocolate. Feel free to play around with the spices to suit your own tastes (but Chuck would tell you “don’t skip the cardamom—it’s very important”). In the photo, Chuck is sharing the cookies with ZeBot Zebra, a culinarily curious zebra who teaches kids to explore the magic of food.

Ingredients:

12 Tbs. (1 1/2 sticks) unsalted butter, at room temperature
1 cup firmly packed dark brown sugar
1 egg
1/3 cup mild molasses
1 tbsp. pure vanilla extract (Chuck loves Nielsen-Massey)
2 cups all-purpose flour
1 1/2 tsp. baking soda
1/4 tsp. sea salt
2 tsp. ground ginger
2 tsp. ground cinnamon
1 tsp. allspice
1/4 tsp. cardamom
About 8-oz. chopped bittersweet chocolate, melted

Directions:

Prepare the baking sheets
Preheat oven to 180C. Line 2 baking sheets with silpats.

Mix the dough
In a large bowl, using an electric mixer, beat the butter and sugar on medium speed until creamy. Add the egg, vanilla and molasses and beat until smooth. In another bowl, stir together the flour, baking soda, salt, ginger, cinnamon and pumpkin pie spice or allspice. Reduce the speed to low, add the flour mixture to the butter mixture and beat until blended.

Bake the cookies
Drop tablespoonful-sized scoops of the dough onto the prepared sheets, spacing them about 2 inches apart. Press down in a crisscross pattern with a fork (dipping in water as necessary to keep dough from sticking). Bake until the cookies are browned and firm to the touch, 10 to 12 minutes. Drizzle melted bittersweet chocolate over the cookies, then let cool completely. Makes about four dozen cookies.
'via Blog this'

Lemon posset with fennel biscotti.

From Tom Kerridge's Proper Pub Food.

Buckwheat Chocolate Chip Cookies

The view from Great Island: Buckwheat Chocolate Chip Cookies:

Buckwheat Chocolate Chip Cookies (adapted from Barefeet in the Kitchen)
oven - 175C
makes approx 24 cookies

1/2 cup unsalted butter, barely softened
1/4 cup white sugar
3/4 cup brown sugar
Beat the butter and sugars for several minutes until fluffy.
1 Tbsp vanilla extract
1 egg
Add in the vanilla and egg, beat well.
1 cup buckwheat flour
3/4 cup white whole wheat flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon  cornstarch works too (this contributes to the soft and chewy texture of this cookie)

Double Cranberry White Chocolate Chip Cookies

A Southern Grace: new favorites:

Makes about 3 dozen small cookies
Ingredients:
1-2/3 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup unsalted butter, slightly softened
1 cup packed light brown sugar
Zest of one orange
1 large egg
2 teaspoons vanilla extract
1-1/2 cups chopped walnuts
1-1/2 cups dried sweetened cranberries
1-1/3 cups white chocolate chips
1/2 cup chopped fresh (or thawed frozen) cranberries

Molasses sugar cookies

Ingredients:
3/4 cup butter (170 grams)
1 cup sugar (225 grams), plus extra for rolling
1/2 cup molasses (170 grams)
1 egg
1 tsp baking soda
2 cups plain flour (250 grams)
1/2 tsp ground cloves
1/2 tsp ground ginger
1 tsp cinnamon
1/2 tsp salt
1. Melt the butter and mix it with all of the other ingredients.
2. Form it into one big ball, and chill until the dough is firm.
3. Form the cold dough into balls of about 1 inch in diameter, and roll lightly in sugar.
4. Place the balls on a lightly greased or non-stick baking tray, keeping in mind that they will spread quite a bit.
5. Bake in moderate oven (350 F/ 175 C) until set all the way to the centre, but not hard. When in doubt, under-baking is better than over-baking. These are best when chewy, not hard.

Chocolate cookies.

Makes: 16+
Cooking Time: 15 minutes

You will need: