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.

Biscuits

Makes about 4 dozen bite-size biscuits.   

If you crave a little snack, I recommend these little bites. They are really easy to make, and they refrigerate and freeze well in a tight fitting container. I confess that I wanted to make them gluten free and I baked them with almond flour. The taste was delicious but cutting was a bit of a challenge; it was crumbling. If you happen to try them with almond flour and are successful, please let me know.   

INGREDIENTS:

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

• 4 ounces mixed dried fruits and nuts, 1 cup (See Note)

• 1 cup old fashioned whole grain rolled oats

• ¾ generous cup flour

• ¼ cup maple syrup

PREPARATION:

1. Preheat the oven to 350F.

2. Line 8x8 pan with parchment paper extending the paper over the rim to make it easier to lift.  

3. In a food processor fitted with the steel blade, pulse the butter, dried fruits/nuts, oats, flour and syrup until the mixture clings to the blade and almost forms a ball.  

4. Press into the baking pan, packing the mixture with your hands, smooth the top and straighten the edges. Prick lightly with a fork. 

5. Bake for about 30 minutes, or until firm to the touch. 

6. Place on a wire rack to cool for 10 minutes. Lift the paper and cut the biscuits with a serrated knife into the size of your choice. I cut them into 1-inch squares.   

7. Cool on a wire rack.

NOTE:

A mixture of dried fruits and nuts combined are available in small packages.

Wafers

Makes about 3 dozen.

These cookies are crisp, light and delicious.

INGREDIENTS:

• 1 large egg, at room temperature
• 4 tablespoons unsalted butter, melted, cooled
• 1/3 cup, scant measure sugar
• ¾ cup old-fashioned rolled oats
• 1 tablespoon unbleached all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon vanilla extract
• ¼ teaspoon salt

PREPARATION:

1. Preheat the oven to 350F.
2. Line 2 large cookie sheets with parchment paper.
3. Whisk the egg in a medium bowl then add all the ingredients, mixing well with a wooden spoon to combine.
4. Spoon flat teaspoons of dough onto the sheet and flatten to make about 2-inch cookies (I like them small). Be sure to place them about 2 inches apart—they spread when they bake.
5. Bake for 9- 10 minutes – they should be golden brown (if you under bake them they may lose  their crispness).
6. Remove from oven and let rest for 2 minutes. Release with a metal spatula and transfer to a wire rack to cool.

Two Tone Mini Cookies

Makes about 10 dozen, 1 x ½ inch bite size cookies.                                                                 

These small tidbits are a lovely combination of a cookie bottom and a soft chocolaty top. They freeze very well and are convenient for large gatherings.

If you like, it is easy to make them in two stages. You can bake the bottom at any time and finish the top the following day.

The only time consuming part is cutting them. I make mine almost bite size. You can, of course, cut them to any size.   

 I must confess that they are more delicious made with butter.                    

INGREDIENTS:

DOUGH

• ½ cup blanched almonds
• 1½ cups unbleached all-purpose flour
• ¼ cup sugar
• 8 tablespoons unsalted margarine, at room temperature, cut into small pieces, plus ½ tablespoon for greasing the pan
• 1 large egg
• ½ teaspoon vanilla extract

CHOCOLATE TOPPING

• 5 tablespoons unsalted margarine at room temperature, cut into small pieces
• 7 ounces imported, high quality semi-sweet chocolate, broken into small pieces
• ½ generous cup sugar  
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• ½ cup unbleached all-purpose flour
• 2 cups (7ounces) walnuts, toasted, semi coarsely chopped 

PREPARATION:

TO MAKE THE DOUGH

1. Grease a 13 X 9 inch baking pan with margarine.
2. In a food processor fitted with the steel blade, chop the almonds finely. Add the flour and sugar and pulse to combine. Add the margarine, eggs and vanilla extract.
3. Pulse until dough clings to the blade but before it forms into a ball.
4. Turn out the dough unto a lightly floured work surface, knead it with your hands and shape into a smooth, flat rectangle.
5. Roll out the dough between two sheets of wax paper to about 11 x 15 inches. The dough will spread more easily if you occasionally turn it over, lift the top wax paper and flour the dough lightly.
6. Remove top sheet of wax paper. Roll dough loosely over rolling pin and unfold over the baking pan.
7. Place the dough in the baking pan and press evenly with your hands to cover the bottom and extending to 1/8 inch of the sides (dough is malleable enough to fix the cracks). Refrigerate for 1 hour or longer.  
8. Preheat oven to 350F.
9. Bake the dough in the center oven for about 25 minutes. The edges will be a little golden and pulling away from the sides. Place on a wire rack to cool. This can be done a day ahead.

TO MAKE THE TOPPING

1. Preheat oven to 350F.
2. Melt the margarine, chocolate and sugar in a double boiler until smooth. Remove the top and whisk in one egg at a time, vanilla extract and flour until well combined. With a rubber spatula, fold in the walnuts.
3. Spread chocolate evenly over cooled cookie crust, not touching the edges and bake, for about 15 minutes, or until top feels slightly set to the touch.  Cool on a wire rack.
4. To cut the cookies to the size of your choice, flip the rectangle unto a large cookie sheet and than again unto a cutting board. The chocolate will be on top. 

NOTE:

I freeze the cookies in a tight fitting container with wax paper between the layers.

Chocolate Chip Cookies

Makes about 4 dozen 1 ½ inch size cookies. 

Children as well as grown-ups love these cookies. They freeze very well.

INGREDIENTS

• 1 cup plus 2 tablespoons unbleached all-purpose flour

• ½ teaspoon baking powder

• 1/3 cup sugar

• ¼ cup light brown sugar

• 8 tablespoons unsalted butter, at room temperature, cut into quarters

• ½ teaspoon vanilla extract

• 1 large egg, at room temperature

• 4 ounces high quality, imported semi-sweet chocolate, broken into small pieces, coarsely chopped (See Note)

• ½ cup walnuts, coarsely chopped (See Note)

PREPARATION

1. Preheat the oven to 375F. 

2. In a small bowl combine flour, and baking powder. In another small bowl combine both sugars. 

3. Cream the butter with an electric mixer adding the sugar gradually until light and fluffy, (about 2 minutes.)  Add vanilla extract and the egg.  With a wooden spoon add the flour and combine thoroughly.  

4. With a rubber spatula fold in chocolate and nuts. Combine well. 

5. Line a large cookie sheet (18 x13) with parchment paper.  

6. Place generous teaspoons of the batter on the cookie sheet with some space between the cookies and bake for about 20 minutes. When done, the top will be firm to the touch.

NOTE:

I chop the chocolate and the walnuts separately in a food processor fitted with a steel blade. 

Place the cookies side by side in an air-tight plastic container with wax paper between the layers, to refrigerate or to freeze.