Traditional recipes

Chocolate iced cookies

Chocolate iced cookies

They are very tender and fragrant, especially if consumed the next day!
For me, only the chocolate grate doesn't look like it, because my cookies were glazed by my little girls ... I say they are beautiful, right?!?!?!

  • 150 gr butter / lard
  • 100 gr sugar
  • 1 or
  • 200 gr of flour
  • vanilla and orange essence (lemon)
  • 100 gr milk chocolate melted with 30 ml of whipped cream

Servings: 25

Preparation time: less than 60 minutes

RECIPE PREPARATION Chocolate iced cookies:

- mix all the liquid ingredients in the mixer

- incorporate flour with a spoon

- put with a pos or teaspoon as I did for lack of time dough in the tray lined with baking paper

- put the pan in the oven over medium heat for 10-15 minutes until browned on the edge

- Melt the chocolate with liquid cream on the fire, then pour hot with a spoon like a grate over the cookies as I took them out of the oven

- let the chocolate harden and they are ready to be served with great appetite!



Cookies glazed with chocolate and strawberries

Cookies glazed with chocolate and strawberries from: margarine, sugar, honey, eggs, cinnamon, flour, starch, cocoa, salt, vanilla sugar, walnuts, strawberries, household chocolate.

Ingredient:

For the dough:

  • 250 g margarine
  • 100 g brown sugar
  • 2 tablespoons liquid honey
  • 1 or
  • 2 yolks
  • 1/2 teaspoon cinnamon
  • 250 g flour
  • 150 g cornstarch
  • 1 tablespoon cocoa
  • a pinch of salt

For meringue:

For decoration:

  • 100 g roasted and chopped walnut kernels
  • a few big strawberries
  • 50 g dark chocolate
  • 50 g white chocolate

Method of preparation:

Prepare the dough like this: Margarine, at room temperature, cut it into cubes, then mix it with a pinch of salt, sugar and honey until you get a creamy mixture.

Stir in the egg and egg yolks, then add the flour mixed with the starch, cinnamon and cocoa. Mix at maximum speed, then put the dough in cellophane and let it cool for 30 minutes.

Prepare the meringue as follows: Mix the egg whites with a pinch of salt, then with the sugar and vanilla sugar, until you get a strong meringue that you cool. Between two sheets of cellophane, spread the dough from the refrigerator as evenly as possible, in a layer 4-5 mm thick.

Cut with a shape discs with a diameter of 4-5 cm, which you place the greased tray, slightly spaced. Grease them with meringue and sprinkle toasted and chopped walnut kernels on top. Bake the cookies on the right heat for about 10 minutes.

Decorate like this: After they have cooled, glaze the cookies with melted dark chocolate, and place half a strawberry on top (washed under running water and lightly wiped with a napkin).

Pour melted white chocolate over the strawberries. Let the cookies cool for a few minutes, to harden the chocolate a little.


Vanilla cookies glazed with white chocolate & # 8211 should not be missing from the Christmas table

Vanilla cookies, glazed with white chocolate are my favorites. I prepare them every Christmas. All carolers who cross my threshold, want to taste them. I recommend you try them too. The simple recipe is explained step by step, in the rows below.

Necessary ingredients:

  • 250 gr soft butter, 200 gr powdered sugar
  • 3 sachets of vanilla sugar, 3 egg yolks
  • 5 tablespoons milk, 1 sachet vanilla pudding powder
  • 380 gr wheat flour
  • White chocolate (for decoration)

Method of preparation:

Rub the butter with the vanilla sugar and powdered sugar. Add the egg yolks, one by one, the milk, the pudding powder and the wheat flour. Mix well and put the dough obtained in a pos.

Form cookies of different shapes on a tray lined with baking paper. Bake the fruits in the preheated oven at 180 degrees for about 12 minutes.

However, you must keep in mind that the baking time varies depending on the shape and thickness of the cookies.

You can also create identical cookies that you can then stick two, two by two, with your favorite jam or cream. You can make a vanilla or chocolate cream with which to grease the cookies, before sticking them.

Melt the white chocolate in a bain-marie.

Soak the glued or individual cookies in white chocolate and let them cool. Have fun with your loved ones and increase your cooking!

I recommend you to share this cookie recipe with all your friends. I'm sure many of them will want to try them. The recipe is not complicated at all, and the taste of the cookies is incredibly good.


Preparation

1. Cut the margarine or butter at room temperature, then mix with a pinch of salt, sugar and honey until you get a creamy mixture. Stir in the egg and yolks, then the flour mixed with the starch, cinnamon and cocoa. Mix at maximum speed, then put the obtained dough in cellophane and let it cool for about 30 minutes.
2. Meanwhile, mix the egg whites with a pinch of salt and then with the sugar and vanilla sugar, until you get a strong meringue that is left to cool.
3. Between two sheets of cellophane we spread the dough from the refrigerator, in a sheet as uniform as possible, with a thickness of 4-5 mm, from which we cut with a shape, discs with a diameter of 4-5 cm, which are placed in an ungreased tray, slightly spaced, grease with meringue, sprinkle walnut kernels on top and bake for about 10 minutes.
After they have cooled, glaze them with melted chocolate, top them with half a strawberry (wash the strawberries before cutting them, under a stream of cold water, then wipe lightly with a napkin), glaze them with white chocolate on top of the strawberries. , melted. Let it cool for a few minutes, to harden the chocolate a little.


Cookies and cakes

I heard about a very good cookie recipe. Milk chocolate icing cookies. Of course, this recipe applies to every housewife at home. We have optimized the way we work and in the flow, the cookies come out like a tape :))

•4 eggs
• 250 & # 8211 300 gr sugar cough
• 200 & # 8211 250 gr fat (butter, margarine, white melted osanza)
•almond extract
•vanilla sugar
• flour 400-500gr (as it contains)
• walnut kernels, hazelnuts, peanuts
•baking powder
Glaze:
• 30 gr cocoa
• 100 gr sugar
• rum free
• butter like a walnut
Cream:

• a pudding
• 4 tablespoons sugar
• 50 gr butter or margarine
• 3-4 tablespoons of flour
•almond extract
•vanilla sugar
• 400-500 ml of milk
Method of preparation:

Mix all the ingredients and get a sufficiently thick dough.
Take a quantity of dough with a fork and place it on a tray in relatively uniform weights.
The piles should be slightly round when baked and stretched.
over the dough placed on the tray put half a walnut on each lump of dough.
Bake for about 10-15 minutes until the white color of the dough changes slightly to light brown.
Detach with a knife from the tray and leave to cool.

Glaze
Melt the sugar with the butter and then add the cocoa and rum essence, 1-2 tablespoons of water or milk.
A consistent glaze is made that flows harder from the spoon.
In this icing, dip each cookie in half and roll in ornamental candies for cakes, and then put on a plastic wrap. When the icing with candies has hardened, add two cookies each by filling them with the cream that is prepared this way.

Cream
From pudding, flour, sugar, almond essence, vanilla sugar, milk, prepare a cream by boiling and then add butter or margarine and obtain a uniform cream without lumps that will be used to fill the cookies.
Leave them covered with a cloth napkin until the next day when they are tender and can be served with milk, tea or coffee.


Recipe for chocolate glazed cookies

I heard about a very good cookie recipe. Milk chocolate icing cookies. Of course, this recipe applies to every housewife at home. We have optimized the way we work and in the flow, the cookies come out like a tape :))

& # 82264 oua
& # 8226250 - 300 gr sugar cough
& # 8226200 - 250 gr fat (butter, margarine, white melted osanza)
& # 8226esenta of almonds
& # 8226 vanilla sugar
& # 8226flour 400-500gr (as it contains)
& # 8226nut kernels, hazelnuts, peanuts
& # 8226baking powder
Glaze:
& # 822630 gr cocoa
& # 8226100 gr sugar
& # 8226esenta de rom
& # 8226unt cat o nuca
Cream:

& # 8226o pudding
& # 82264 tablespoons sugar
& # 822650 gr butter or margarine
& # 82263-4 tablespoons flour
& # 8226esenta of almonds
& # 8226 vanilla sugar
& # 8226400-500 ml milk
Method of preparation:

Mix all the ingredients and get a sufficiently thick dough.
Take a quantity of dough with a fork and place it on a tray in relatively uniform weights.
The piles should be slightly round when baked and stretched.
over the dough placed on the tray put half a walnut on each lump of dough.
Bake for about 10-15 minutes until the white color of the dough changes slightly to light brown.
Detach with a knife from the tray and leave to cool.

Glaze
Melt the sugar with the butter and then add the cocoa and rum essence, 1-2 tablespoons of water or milk.
A consistent glaze is made that flows harder from the spoon.
In this icing, dip each cookie in half and roll in ornamental candies for cakes, and then put on a plastic wrap. When the icing with candies has hardened, add two cookies each by filling them with the cream that is prepared this way.

Cream
From pudding, flour, sugar, almond essence, vanilla sugar, milk, prepare a cream by boiling and then add butter or margarine and obtain a uniform cream without lumps that will be used to fill the cookies.
Leave them covered with a cloth napkin until the next day when they are tender and can be served with milk, tea or coffee.

They are specific to Christmas.
Good appetite !

2 comments:

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Barley - one of the oldest cereals, which, in addition to protein and vitamins, contains a high percentage of silicon, necessary for the body, as a general mineralizer

Wheat - the most commonly cultivated family of cereals, which provides us with the basis of nutrition since ancient times

Alac - a species of wheat cultivated since prehistoric times, with a high content of vegetable fibers, proteins, as well as vitamins and minerals

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Ingredient:

We start by heating the milk, to which we add the butter. Stir until the butter melts. & Icircl leave to cool and move on to the next step.

In a bowl add the flour, yeast, sugar and salt. & Icircn in this composition you add the egg that they beat well separately and then the milk. After mixing the whole composition well, start kneading it and add flour if it is sticky. The goal is to get a non-sticky dough. & Icircn finally, we leave the donut composition at & bdquocrescut & quot for an hour.

After the time has elapsed, take out the dough, spread it on a hard countertop and start playing with the shapes. To get the mini donuts, you can use a cup and a stopper for the middle hole. After you have "baked" all the dough, the frying stage follows.

You will need a deep pot, which you will put more oil on, which you have to leave on the fire. Afterwards, you will add the mini donuts, r & acircnd on r & acircnd, and you will turn them on all sides until they are browned. When they are ready, take them out and let them drain and cool, while you prepare the chocolate icing.

The glaze is the last and simplest step. All you have to do is break the chocolate and let it melt on the water bath. Then pour it over the donuts and they are ready to taste!


Donuts with chocolate icing

  • 375 g flour
  • 250 g milk
  • 25 g of yeast
  • 25 g of yeast
  • 2 tablespoons oil
  • 2 tablespoons oil
  • a pinch of salt
  • frying oil
  • 50 ml milk
  • 1 teaspoon butter
  • 125 g powdered sugar
  • 2 teaspoons cocoa

In a bowl, rub the yeast with a teaspoon of sugar and a little warm milk until it dissolves. In a bowl, mix the flour with the sugar and salt, then add the milk, oil and dissolved yeast. Knead all for about 5 minutes then turn the dough over on a table sprinkled with flour.

Spread a sheet about the thickness of a finger with the twister, then with the help of a cup we start to cut the donuts and with the help of a glass we make a hole in the middle.

We place the donuts in this way in a tray, cover them with a towel and leave them to rise in a warm place for about 10 minutes.

Meanwhile, in a large frying pan or saucepan, heat the oil about a finger. When the oil is hot, fry the donuts in turn on both sides until golden brown, then remove them on paper towels to absorb the excess oil.

Heat the milk for the icing, melt the butter in it, add the sugar mixed with cocoa and mix well. Soak the donuts on both sides in the glaze.


In a bowl put the soft butter, salt and powdered sugar. Mix with a whisk until well blended, then add the egg and ness dissolved in 3 tablespoons of water. Stir them well and add the sifted cocoa and starch and finally the flour.

Knead a soft dough that can be easily shaped and does not stick to your hands. If necessary, you can add another tablespoon, maximum two of flour. Do not overdo the kneading because the cookies will be hard.

Divide the dough into balls of 10-12 grams each and give them the shape of coffee beans.

With a knife make a not very deep cut (because they will open a lot when baked) in the middle of each cookie. Bake for 15-17 minutes at 180 ° C. When you take them out of the oven, they should still be soft to the touch.

Let them cool completely and then you can eat them. It is kept very well and locked in metal boxes for a week, in a cool place. These coffee bean cookies can be glazed with chocolate. Good appetite!

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