Madeleines

Makes 12 scalloped shaped pareve cookies. 

These cookies are quick and easy to prepare, and they are delicious. In this recipe I use Earth Balance, which is a good substitute for margarine. I am grateful to my friend Claudine for sharing this recipe with me.

INGREDIENTS:

• ½ cup all- purpose flour

• ½ cup scant measure light brown sugar

• Zest of 1 lemon

• 2 large eggs, at room temperature, whisked

• 1/3 cup Earth Balance, melted, cooled, plus some, not melted, for greasing the pan

PREPARATION:

1. Preheat the oven to 350F.

2. Grease the madeleine form. 

3. In a medium bowl combine the flour, sugar and lemon zest. Add the eggs, melted Earth Balance and whisk until thoroughly combined.    

4. Spoon or pour the batter evenly into the molds and bake for about 13 minutes. The top should be set to the touch.

5. Let cool on a wire rack for 5 minutes before unmolding. Unmold and continue to cool. 

NOTE:

I store the madeleines in the refrigerator in an airtight container with wax paper between the layers. They also freeze very well.   

Apple Cookies

Makes about 4 dozen bite size cookies. 

These cookies have a distinct taste of apples. They are especially yummy on cold days with a hot cup of tea. They keep very well refrigerated, stored in an air-tight container.

 INGREDIENTS:

• 4 ounces dried apples

• 1 1/3 cup all purpose flour

• 7 tablespoons unsalted cold butter, cut into small pieces

• 1/3 cup superfine sugar

• 1 large egg

PREPARATION:

1. Preheat the oven to 400F. 

2. Line a large baking sheet with parchment paper. 

3. In a food processor fitted with the steel blade chop the apples finely. Add the flour, butter, sugar and egg.

4. Pulse until the mixture clings to the blade and almost forms a ball.   

5. Form teaspoons of the dough into a ball and flatten them lightly.   

6. Bake for about 15 minutes; they should be firm to the touch and the underside should be golden. 

7.  Cool on a wire rack.

Almond Oatmeal Cookies

Makes about 5 dozen bite size cookies.  

Refrigerated in a tight container with wax paper between the layers, these cookies will last  for some time. 

Most of the ingredients you may already have in your pantry.

INGREDIENTS:

• 1/3 cup extra-virgin olive oil

• ½ cup maple syrup

• 1 large egg, lightly whisked

• 2 teaspoons vanilla extract

• 1 cup superfine  blanched almond flour

• 2 cups old fashioned whole grain rolled oats

• 1 cup chocolate chips

PREPARATION:

1. Preheat the oven to 350F.

2. Line 2 large cookie sheets with parchment paper. 

3. In a medium bowl, whisk olive oil, maple syrup, egg and vanilla until combined.

4. With a wooden spoon add the almond flour and oats. Finally, add the chocolate chips.

5. Let rest for 10 minutes. 

6. Roll flat teaspoons of batter off the spoon onto the parchment paper. Adjust the shape if you like. They should resemble a ball. Bake for about 20 minutes or until the underside is pale golden.  

7. Transfer to a wire rack to cool.

Pecan Cookies

Makes about 4 dozen small balls. 

These bite size cookies melt in your mouth. They also keep well refrigerated or frozen.

INGREDIENTS:

• ¾ cup pecans, toasted

• 1¼ cups unbleached all -purpose flour

• ½ teaspoon baking powder

• 8 tablespoons unsalted butter, at room temperature cut into small pieces

• ¼ cup confectioner’s sugar, plus ¼ cup for dusting the cookies

• 1 large egg yolk, at room temperature

• 1 tablespoon cognac or brandy

• 1 teaspoon vanilla extract

PREPARATION:

1. Preheat the oven to 350F.

2. Line an 18 x 13 baking sheet with parchment paper. 

3. Pulse the pecans in a food processor fitted with the steel blade until they resemble coarse breadcrumbs. Transfer to a medium bowl and combine with the flour and baking powder. 

4. In an electric mixer using a balloon attachment, whisk the butter, at medium speed, gradually adding the sugar until fluffy, about 5 minutes. From time to time scrape the sides of the bowl Add the yolk, cognac/ brandy and vanilla extract.    

5. Gradually add the pecan/ flour mixture and beat, at low speed, until the dough begins to come together. Cover the dough with plastic wrap and refrigerate for an hour.  

6. Shape flat teaspoons of dough into rough balls and place on the cookie sheet.  

7. Bake for about 20 minutes; the tops should feel firm to the touch.  Let cool slightly.  

8. Spread the sugar on a sheet of wax paper and roll the cookies in the sugar.

9. Cool on a wire rack.  

10. When completely cool, refrigerate the cookies in an air-tight container with wax paper in between the layers. If there is any leftover sugar, just sprinkle it over the cookies.  They will keep fresh for a few weeks. 

Chocolate Oatmeal Cookies

Makes about 8 dozen small cookies.

Traditionally these cookies are made with butter. I make them with both butter and olive oil and surprisingly prefer the cookies with olive oil. Shredded coconut and chocolate give these cookies an added crunch and taste. Since this makes a large number of cookies, I tried freezing and refrigerating them. Both methods work very well. I store them in a plastic container with wax paper between the layers.

INGREDIENTS:

• 1 1/3 cups unbleached all – purpose flour
• 1 teaspoon baking powder
• 1 cup olive oil
• 1 ¼ cups light brown sugar
• 1 large egg, at room temperature
• 1 teaspoon vanilla extract
• 2 cups old fashioned rolled oats
• ¾ cup unsweetened shredded coconuts
• 5 ounces imported semi-sweet chocolate, chopped into very small pieces

PREPARATION:

1. Preheat the oven to 350F.
2. Line 2 to 3 large cookie sheets with parchment paper.
3. In a small bowl combine the flour and baking powder.
4. Pour the oil into a bowl of an electric mixer and beat with the balloon whisk attachment, at medium speed, adding sugar gradually, for about 5 minutes. You may have to scrape the sides of the bowl.    Add the egg and vanilla extract.
5. With a rubber spatula gradually add the flour mixture, mixing until just combined.
6. Gradually fold in the oats, coconut and chocolate.
7. Place flat teaspoons of batter unto the cookie sheets, 1 inch apart.
8. Bake for about 20 minutes, the cookies should be golden.
9. Transfer to a wire rack to cool.

NOTE:

If you wish to make the cookies with butter use, 2 sticks.