The very best Tahini cookies

Tahini cookies - mix, roll and bake

These cookies are getting compliments as they are very tasty and so easy to make, just mix 4 ingredients by hand in a bowl, roll them into small cookies, flatten a little and immediately bake.

Tahini Cookies

For about 50 small cookies

-

100 grams soft butter

1.5 cups plain white flour = 210 grams

1/2 cup white sugar = 100 grams

1/2 measuring cup tahini

-

Powdered sugar for Sprinkling after baking

H O W:

Mix all the ingredients by hand.

Make small balls (50) same size. Place the cookies on a large baking paper in a large flat baking pan. Flatten each ball slightly by pressing with your finger.

Bake for about 15 minutes at 175 degrees

Remove from the oven and leave the cookies in the baking pan until they cool (otherwise, they may crumble).

Sprinkle powdered sugar over the cookies and store in an airtight container.

The Best Ka'ach bilmalch(biscuies)-Yotam Ottolenghi+Sami Tamimi

ka'ach bilmalch biscuies and I'm back with you...
These savory biscuies recipe is from Yotam Ottolenghi and Sami Tamimi's cookbook 'Jerusalem'. Very easy to make, crispy (but not too much), we love them so much !. 
Let me know how much you love them... (I'm also here)

 

 

 *Ka'ach bilmalch*

 

 

Ka'ach bilmalch

You'll need for 30-40 biscuies (I've got 32):

500g plain flour, sifted

100ml sunflower oil (I use canola oil)

100g unsalted butter, diced and left to soften

1 tsp fast-action dried yeast

1 tsp baking powder, sifted

1 tsp sugar

1½ tsp salt

½ tsp ground cumin- I didn't add this

1½ tbsp fennel seeds, toasted and very lightly crushed- I didn't add this
about 100ml water (some more water)
Topping-
 1 medium free-range egg, whisked

2 tsp white and black sesame seeds-  I use also Za'atar

H O W:

Preheat the oven to 200c.
Place the sifted flour in a large bowl and make a well in the centre. (I use my mixer bowl).

Pour the oil into the well, add the butter, yeast, baking powder, sugar, salt and the spices (= if you use the spices) and stir together well until a dough is formed. Add the water gradually while stirring until the dough is smooth. Knead for a couple of minutes.

Line a baking sheet with baking parchment. Pinch pieces of the dough into small balls, about 25g each.
On a clean surface, roll the balls into long snakes, around 1cm thick and 12-13cm long. Form each snake into a closed ring and arrange on the baking sheet spaced about 2cm apart.
Brush each ring with the whisked egg and sprinkle lightly with sesame seeds (and/or Za'atar).
Leave to prove for 30 minutes.

Bake the biscuits in the oven for 20- 22 minutes, until golden brown. Allow to cool down before storing them in a clean jar or an airtight container.
They keep for up to 10 days.

My advise: please double this recipe.....

Chanita Harel at My Mom’s Recipes And More. http://momsrecipesandmore.blogspot.com

2 Winner Cookies: Chocolate-Orange Cookies, Ginger Cookies

The New Winner Cookies are here :Chocolate and Orange Cookies + Ginger (preserved)Cookies
You have to Refrigerate the dough (both cookies) for 2 hours before baking , so make ahead the 2 recipes in the same (mixer) bowl and bake them at the same day . We love these cookies very much !

Chocolate-Orange Cookies
about 50 cookies
100 gr Chocolate 70% (or 60%)
100 gr butter, softened
100 gr (=1/2 cup) white sugar
pinch of salt
1 large egg
grated peel of 1 large orange
200 gr AP flour
1 ts (=4 gr) baking powder
--
1-2 large baking sheets

H O W:
1. Coarsely grate the chocolate.
2. Beat butter ,sugar, salt, egg and orange peel in a mixer bowl (or by hand).
3. Sift in flour and baking powder. Add the grated chocolate.
4. Mix ingredients quickly. press dough into a ball and warp with plastic warp.Refrigerate 2 hours.
5. Preheat oven to 205C (400F).
6. On floured sufface roll out dough 5mm (1/4 inch) thick.
7. Cut out 4.8 or 5 cm (2 inch) rounds.
8. Place on the baking sheet (lined with baking paper or grease before).
9. Bake 9-10 minutes.
10. Remove from baking sheets and cool on a racks.


Ginger Cookies
6 whole preserved gingers
150 gr butter, softened
100 gr (=1/2 cup) white sugar
pinch of salt
1 large egg
1/2 ts ground ginger
300 gr AP flour
--
1 egg yolk
water

1-2 large baking sheets

H O W:
1. Chop 3 of the whole gingers very finely. dice the others.
2. In a mixer bowl (or by hand) cream butter, sugar, the egg,salt, ground ginger and finely chopped ginger.
3. Sift in flour. work quickly to make a smooth dough. Form into a ball and warp in a plastic warp.Refrigerate 2 hours.
4. Preheat oven to 205C (400F).
5. Divide dough into 3.
6. On floured sufface roll out the dough 5mm (1/4 inch) thick.
7. Cut out oblongs 6 X 3.5cm (2.5 x 1.5 inches) and place on baking sheets (lined with baking paper or grease before)
8. Beat egg yolk with a little water.
Brush over cookies. Sprinkle with diced ginger.
9. Bake 15 minutes or until golden.
10. Remove from baking sheets and cool on a racks.
Preserved gingers:


  
Chanita Harel© כל הזכויות שמורות על תכנים ותמונות שלנו התפרסם היום בבלוג האוכל של חניתה הראל ורן This content belongs to Chanita Harel at My Mom’s Recipes And More. All writing and photography copyright © 2005-2012 unless otherwise indicated. All rights reserved.http://momsrecipesandmore.blogspot.com

**Kourabiedes -It's Greek !

Kourabiedes - The Best Greek cookie !

Kourabiedes
/Gourmet Traveller עוגיות קרובידס נוסח יוון- המתכון
250 gm soft unsalted butter
110 gm =2/3 cup icing sugar, sifted (+extra, for dusting )
1 tsp vanilla extract
1 egg yolk
300 gm (2 cups) plain flour, sifted with ½ tsp baking powder
90 gm walnuts, finely chopped
2 tbsp orange flower water - I didn' t add H O W:
1 Using an electric mixer, beat butter until pale and creamy, then add icing sugar, vanilla and egg yolk and beat until well combined.
Fold in combined sifted flour and baking powder, then add chopped walnuts and stir to combine.
2 Roll tablespoons of mixture into balls, then roll into 5cm lengths and form into crescents. Place crescents on baking paper-lined oven trays and bake at 160C for 15-20 minutes or until just starting to colour.
3 Transfer shortbreads to wire racks and, while still warm, sprinkle with orange flower water and dust with icing sugar, then leave to cool.
When completely cool, dust generously with icing sugar.
Full recipe

Chanita.H© כל הזכויות שמורות על תכנים ותמונות שלנו.התפרסם היום בבלוג האוכל של חניתה ורןThis content belongs to Chanit Harel at My Mom’s Recipes And More. All writing and photography copyright © 2005-2010 unless otherwise indicated. All rights reserved.http://momsrecipesandmore.blogspot.com

Fig, Apricot, and Nut Biscotti

Fig, Apricot, and Nut Biscotti

Fig, Apricot, and Nut Biscotti
/Isidora Popovic- Popina Book of Baking/ Ryland Peters  Small, 2010 -leites Culinaria.com
ביסקוטי פירות יבשים ואגוזים-לחצו כאן למתכון בעברית

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 cup sugar
1/4 cup pistachio kernels, left whole
1/4 cup shelled hazelnuts, coarsely chopped
1/4 cup golden raisins
4 dried apricots, cut into small pieces
4 dried figs, cut into small pieces
Freshly grated zest of 1 small unwaxed lemon
2 eggs, lightly beaten

H O W :
Preheat the oven to 300°F (149°C). Line 2 baking sheets with parchment paper.

Sift the flour and baking powder into a large bowl. Stir in the sugar, pistachios, hazelnuts, raisins, apricots, figs, and lemon zest.

Pour in the lightly beaten eggs and mix well until you get a dough-like mixture. Wet your hands with cool water and, using damp hands, bring the dough together into a ball. It will be quite sticky. Transfer the ball of dough to the prepared baking sheet.

Wet your hands lightly with water again and pat the dough into a log, flattening it slightly so that it is about 3 inches wide.

Bake for 24 to 30 minutes. (To check if the block of biscotti is ready, press very lightly on top. If it springs back, you can take it out of the oven. If it feels firm, leave it in the oven for a few more minutes).
Let the block of biscotti cool on the baking sheet for about 10 minutes. Leave the oven on.

Transfer the biscotti to a cutting board and, using a large, serrated bread knife, slice it into 1/4-inch-thick slices.
Lay the slices on their side on the baking sheet and return to the hot oven until pale gold, turning them halfway through cooking, about 10 minutes total. The biscotti should appear dry; if not, leave them in the oven for a couple more minutes on each side.
Remove from the oven and let cool for a few minutes on the baking sheet. Transfer to a wire rack and let cool completely.
Store in an airtight container for up to 2 weeks.
Full recipe - Here

Chanita.H© כל הזכויות שמורות על תכנים ותמונות שלנוהתפרסם היום בבלוג האוכל של חניתה ורן
This content belongs to Chanit Harel at My Mom’s Recipes And More. All writing and photography copyright © 2005-2010 unless otherwise indicated. All rights reserved.http://momsrecipesandmore.blogspot.com

Almond Biscotti

Happy New Year To All of You !!

Almond Biscottiביסקוטי שקדים - מתכון בעברית-כאןmakes about 3 dozen cookies -
Adapted from America's Test Kitchen Family Baking Book by The Editors at America's Test Kitchen.
from here
Ingredients
2 cups (10 ounces) all-purpose flour = 280 gr
1 teaspoon baking powder
1/4 teaspoon salt
4 tablespoon (1/2 stick) unsalted butter, softened - 60 gr
1 cup (7 ounces) sugar - 200 gr or less
2 large eggs
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract - I didn't add
3/4 cup (3 3/4 ounces) almonds, toasted and chopped coarse - I use 100 gr
2 tablespoons grated fresh orange zest (optional)

A cookie on a stick עוגיה על מקל

'A cookie on a stick' - Not for kids only ..

A cookie on a stick

עוגיה על מקל-מתכון בעברית
make ahead the Pate Sucree (Shortcrust pastry)

the pastry source France:The Beautiful CookBook/The Scotto Sistersfor 25 cookies : (For 500g pastry )

125g soft butter
90 g superfine (caster) sugar
1 egg
250 gr AP (plain) flour
1 pinches of saltH O W :Pate Sucree (Shortcrust pastry) :

1. Cream the butter and sugar until plae and fluffy.Add the egg and mix for 30 seconds. Add the flour and salt and mix until a smooth dough forms.
2. Place the pastry on a work surface and knead until dough is smooth and elastic .
3. Warp the ball of dough in plastic and refrigerate for at least 2 hours (or better-longer). Remove from the refrigerator 1 hour before using. (any leftover pastry can be stored in the refrigerator for 4 days or frozen.

Making the cookies :
1. Preheat the oven to 400F (200 C) .
2. Roll out the dough not very thin and cut into 2in (5 cm) rounds.
3. Put any sweet filling (I use home-made plum Jam) in the center of each round, in the middle put a small stick and close with another pastry round.pinch nicely the ends.
4. Brush with egg white and bake for 15 minutes or until done .

Chanita.H© כל הזכויות שמורות על תכנים ותמונות שלנו
התפרסם היום בבלוג האוכל של חניתה ורן
This content belongs to Chanit Harel at My Mom’s Recipes And More. All writing and photography copyright © 2005-2009 unless otherwise indicated. All rights reserved.http://momsrecipesandmore.blogspot.com

Rugelach- רוגלך

Rugelach- a melt in your mouth sweet treat רוגלך

 

Rugelach
/Skinny Chef with a change
רוגלך מבצק גבינת שמנת- מתכון בעברית

3/4 cup butter =160 gr
8 ounces reduced fat cream cheese, room temperature
2 cups all-purpose flour, plus more for work surface = 280 gr
1/4 teaspoon salt

-
1/2 cup plus 2 tablespoons sugar = 100gr + 2 TB
1 1/2 teaspoons ground cinnamon
3/4 cup low sugar raspberry preserves =300 gr + -
1 1/3 cups (about 1 cup) walnuts, toasted and finely chopped
1/2 cup chopped prunes -I didn't add
1/2 cup bitter sweet chocolate morsels - I didn't add
3 tablespoons milk
1/4 cup wheat germ -I didn't add

H O W :

Whisk flour and salt in a bowl; set aside.
In a large bowl, beat butter and cream cheese with an electric mixer on medium speed.
Reduce speed to low.
Add flour mixture and mix to form a soft dough.
Roll into a ball and wrap in plastic.
Refrigerate 6 hours (up to overnight).

Preheat oven to 325° F.Whisk sugar and cinnamon in a bowl; set aside.
Divide dough into quarters. Working 1 piece at a time, roll out to a 12-by-8-inch rectangle on a lightly floured surface.
With long side facing you, spread with 3 tablespoons preserves, leaving a 1/4-inch border. Sprinkle with 1/4 of the walnuts, prunes, and chocolate morsels, plus 2 tablespoons sugar mixture.
Tightly roll dough into a log; place, seam side down, on a parchment or aluminum-lined baking sheet. Repeat with remaining dough.
Brush each log with milk; sprinkle with 1 teaspoon sugar mixture (and sprinkle with wheat germ).Bake until golden brown, about 30-40 minutes.
Cool first in your baking sheet for few minutes and then transfer to wire racks; cool 15 minutes. Cut into 1-inch-thick slices. Store in an airtight container up to 2 days or better in your freezer .
Full recipe -here מתכון בעברית

Chanita.H© כל הזכויות שמורות על תכנים ותמונות שלנו
התפרסם היום בבלוג האוכל של חניתה ורן
This content belongs to Chanit Harel at My Mom’s Recipes And More. All writing and photography copyright © 2005-2009 unless otherwise indicated. All rights reserved.http://momsrecipesandmore.blogspot.com

The Cowboy Cookies+CHOCOLATE CHIP COOKIES

1. Chocolate Cookies
 

1. COOKS ILLUSTRATED CHOCOLATE CHIP COOKIES
(Jan/Feb 96)
עוגיות עם שוקולד - המתכון
For 38 half soft cookies:

2 cups all-purpose flour
½ t baking soda
½ t salt
1½ sticks Butter (melted)
½ c granulated sugar
1 c packed brown sugar
2 t vanilla extract
2 Eggs
1 12oz semi-sweet chocolate chipsH O W:
Combine flour, baking soda, and salt in a small bowl. Mix butter,
granulated sugar, brown sugar, and vanilla in large mixer bowl.
Add eggs, one at a time, beating well after each addition; gradually beat
in flour mixture. Stir in morsels and nuts.
Bake on ungreased cookie sheets for 15-18 min. at 325°F.

 

Full recipe - Here

2. Cowboy Cookies

2.Cowboy Cookies
 /Saveur עוגיות הקאובוי של לורה בוש-המתכון

3⁄4 cup flour
3⁄4 tsp. baking powder
3⁄4 tsp. baking soda
3⁄4 tsp. ground cinnamon
1⁄4 tsp. kosher salt
6 tbsp. unsalted butter, softened
6 tbsp. sugar
6 tbsp. light brown sugar
1 egg
3⁄4 tsp. vanilla extract
3⁄4 cup rolled oats
3⁄4 cup semisweet chocolate chips
1⁄2 cup chopped pecans
1⁄2 cup sweetened flaked coconut
H o w :
1. Heat oven to 350°. In a bowl, whisk first 5 ingredients; set aside.
2. In a large bowl, beat butter with a handheld mixer until smooth.
Add sugars; beat until fluffy. Add egg and vanilla; beat until smooth.
Add flour mixture; beat to form a dough. Stir in oats, chocolate, pecans, and coconut.
Form dough into 24 balls; divide between 2 parchment-lined baking sheets.
Bake until cooked through, 16–18 minutes.
Let cool.
Full recipe -Here+ print it- here
---------------
3. Lately, I wrote a review of Radio Rosco a Chef Restaurant in Tel Aviv. It was our second visit there.The food is mostly italian and you can find there great thin pizzas and yummy good desserts ,we love this place .More pics can be found in one of my known Hebrew Food Blog - Here ; please ,feel free and enlarge any pic you want :)
 

Peanut Butter-Chocolate Chunk Cookies

Peanut Butter-Chocolate Chunk Cookies

Peanut Butter and Chocolate in one cookie ! a great combination and most easy to make and bake.we love these cookies very much .

 

 

Peanut Butter-Chocolate Chunk Cookies
/martha stewart
 עוגיות חמאת בוטנים ושוקולד-מתכון בעברית
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 cup peanut butter (smooth or chunky)
4 tablespoons ( 1/2 stick) unsalted butter, room temperature
1/2 cup packed dark-brown sugar
1/2 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
8 ounces semisweet chocolate, cut into chunks

H O W :
Preheat oven to 350 degrees.

In a bowl, whisk together flour + baking soda; set aside. In a large bowl, using an electric mixer, beat peanut butter, butter, and sugars until light and fluffy. Add eggs and vanilla, and beat until smooth. With mixer on low, gradually add flour mixture, beating just until combined.

Stir in chocolate chunks.
Drop dough by heaping tablespoons, 1 inch apart, onto two large baking sheets. Bake until golden, 13 to 15 minutes, rotating sheets halfway through. Transfer cookies to wire racks to cool

Full recipe

 

Lemon Poppy Seed Muffins -easy low fat and tasty, here is the recipe

Muesli slice -a green post חטיפי מיזלי

Muesli slice

Do you like pumpkin seeds? .. if you do, here is a sweet treat for you , full with green pumpkin seeds.or shell we call them 'pepitas' ? ..; These slices are rich, small , easy to make and even one, makes you feel good ! ; Taste.com.au is a great recipe source too .

before baking ..

all you need ..

Muesli slice

/Taste.com.au

 חטיפי מיזלי -מתכון בעברית
50g butter
110g = 1/2 cup raw sugar
60ml = 1/4 cup honey
200g pepitas = pumpkin seeds
1 Sanitarium Weet-bix, crushed ; I use another small cookie ,crushed
90g = 1/2 cup sultanas
50g = 1/2 cup rolled oats ; I use oats for cooking
75g = 1/2 cup self-raising flour
H O WPreheat oven to 170°C. Line a 20cm square cake pan with baking paper. Place the butter, sugar and honey in a saucepan over medium-low heat. Cook, stirring, for 2-3 minutes or until the mixture is smooth and the sugar has dissolved. Set aside to cool slightly.
Combine the pepitas, Weet-bix, sultanas, oats and flour in a large bowl. Add the butter mixture and stir until combined.
Spoon the mixture into the lined pan and use the back of a spoon to smooth the surface. Bake in oven for 25 (20 minutes)minutes or until golden. Set aside in the pan for 30(45 !! - not less) minutes to cool completely. Cut into slices to serve.

Full recipe

licking the spoons ... by myself :-)

Ex-ET -Uploaded by Esma-Movie
** David Rocco has a tasty Food site - "I'm not a chef, I'm Italian" - Here
Chanit.H© כל הזכויות שמורות על תכנים ותמונות שלנו.התפרסם היום בבלוג האוכל של חנית ורן

בקרו אותנו בבלוג למון ג'ינג'ר - יש שם הפתעות חדשות מידי יום