“Pizza” Cookie

pizza cookie

This is a great idea to use at a get together instead of a cake. For those that like, you can also top this “pizza” with cut up fresh fruit instead of candy if you like. This “pizza” will serve 12-16, depending how you slice it.

Ingredients:

½ cup packed brown sugar
¼ cup white sugar
½ cup butter/margarine, softened
1 teaspoon vanilla extract
1 egg
1 ¼ cups all-purpose flour
½ teaspoon baking soda
1 cup mini semi-sweet chocolate chips
1 cup sweetened whipped cream or non-dairy whipped topping
¼ cup chopped walnuts/or other nut of choice
¼ cup flaked coconut (optional)
½ cup candy-coated chocolate pieces or other candy of choice

Directions:

Preheat the oven to 350 degrees F. In a medium bowl, using an electric mixer, cream together the brown sugar, white sugar, and butter until smooth. Mix in egg and vanilla.

In a small bowl, combine the flour and baking soda and then stir it into the batter. Note, the dough will be stiff! Don’t worry about it; just mix it as best you can. You do not want a runny batter for this recipe. Mix in the mini chocolate chips.

Dampen your fingertips with bit of water or a touch of oil, and spread or pat dough onto an un-greased 12 inch pizza pan or cookie sheet. Bake for 15 minutes in the preheated oven, or until golden brown; let cool.

Just before serving, spread cookie with whipped cream. Sprinkle with nuts, coconut and chocolate candies. Cut into wedges. Refrigerate any remaining pizza cookie.

Linzer Tarts

Linzer CookieThe Linzertorte is one of the oldest known tarts with a recipe discovered in an Austrian abbey from 1653.  Johann Konrad Vogel (1796-1883) is credited with first mass producing it while Franz Holzlhuber, an Austrian émigré who worked as a baker, is recognized for introducing it to America around 1856.  Linzer cookies employ the same recipe as the Linzertorte but instead the dough is cut into cookies and two of them form a sandwich around the preserves.  Moreover, the top cookie has a small cutout in its centre (known as Linzer eyes), thus exposing the underlying jam and adding to the visual appeal.  While the traditional cutout is circular, all sorts of shapes, such as hearts, are also popular. This recipe will make 2 dozen finished tarts/cookies.

Ingredients:

2 ½ cups unsalted butter or margarine, softened
1 ⅓ cups white sugar
4 cups sifted all-purpose flour, divided
3 ½ cups finely ground almonds (or a mixture of your favourite nuts)
¼ teaspoon ground cinnamon
½ cup and 2 tablespoons raspberry jam (or other jam of choice)
⅔ cup confectioners’ sugar for decoration

Directions:

Beat butter and sugar together until the mixture is light and fluffy. Stir in ½ cup flour, the ground almonds, and cinnamon. Mix in remaining flour ½ cup at a time until the mixture becomes a slightly stiff dough.

Shape the dough into a ball; divide it in half. Wrap both halves in wax paper or plastic wrap, and refrigerate for at least one hour, even better if you can leave them overnight.

Preheat the oven to 325 degrees. Line a baking sheet with parchment paper.

On a lightly floured surface, or even better, on a piece of wax paper, roll half of the dough into a sheet ⅛ inch thick. With a 2 ½ inch cookie cutter, cut as many circles from the sheet as you can. Before separating the shapes from the remaining dough, stick your whole dough sheet (on the wax paper) in the freezer for 5 minutes. This will make separating the cut cookies from the extra dough easier and there is less of a chance that your cookies will break when you lift them. Knead the leftover scraps of dough into a ball and roll it out again into a ⅛ inch sheet. Cut out more circles. You should now have about 24 circles.

Arrange cookies on prepared baking sheet, leaving about 1 inch of space between them. Refrigerate while working with remaining dough.

Repeat the rolling and cutting process with the other half of the dough, but after placing the second batch on the baking sheet, cut out the centre of each circle with a ½ inch cookie cutter.

Bake cookies in preheated oven until light brown, 10 to 15 minutes. Cool on wire rack for 20 minutes.

In a small saucepan or microwavable bowl, gently heat up the jam, so that it can be easily spread. Spread a thin coating of jam on each of the base cookie rounds.

Meanwhile, take the top portion of your cookies (the ones with the cut-out sections) and lightly dust the tops of them with confectioners’ sugar. If you coat them now, you don’t have to worry about getting sugar inside your “jam window” later.

Set a cut-out cookie on top of each base cookie, pressing the two together so they make a sandwich. Serve and enjoy!

Big Soft Ginger Cookies

Chewy Ginger CookieThese big, soft cookies are extremely addictive! You have been warned! This recipe will make about 2 dozen, though I suggest doubling it due to the aforementioned addictive quality!

Ingredients:

2 ¼ cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon baking soda
¾ teaspoon ground cinnamon
½ teaspoon ground cloves
¼ teaspoon salt
¾ cup margarine, softened
1 cup white sugar
1 egg
1 tablespoon water, orange juice or liqueur of your choice
¼ cup molasses*
2 tablespoons white sugar

Directions:

Preheat the oven to 350 degrees. Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.

In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Warning, this is a very sticky batter. It is best to let the dough sit for a bit (maybe 30 minutes or so) so that the sticky factor gets toned down some. Alternatively you can stick them in the freezer for about 10 minutes, or use a little bit of oil/oil spray on your hands when rolling them.

Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an un-greased cookie sheet, and flatten.

Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

* A quick tip for when measuring molasses (or honey or other sticky ingredient), lightly coat your measuring cup with oil/oil spray first. This will let the molasses slide easily out.