Pignoli Nut or Pine Nut Cookies! They're Italian

****❤️Some of my fondest memories are what I knew as traditional wedding cookies when I was growing up. 

 The local bakery would always put many in their Wedding Cookie Platter which was a must for all and especially the Italian families.  Big dishes of variegated cookies of all sizes and flavors.  We would search for the Pignoli ones first because they were every one's favorite cookie!  You should be able to find them at a authentic Italian Bakery for sure.

 

2 7-ounce tubes almond paste ( I used canned ) easier to break up!

1 cup sugar( you can cut back on sugar a bit because almond paste is very sweet.

2 large egg whites

finely grated zest of one orange

1½ cups whole pine nuts -

Preheat oven to 350 degrees.  Line 2 baking sheets with parchment.

Crumble almond paste into the work bowl of a food processor and process until the paste is in fine crumbs. Sprinkle in the sugar with the motor running. Once the sugar is incorporated, add the egg whites and orange zest. Process to make a smooth dough, about 20 to 30 seconds.

Spread the pine nuts on a plate. Form the dough into 2-tablespoon-sized balls by rolling in in between the palms of your hands, ( meatball size) then roll the dough in the pine nuts until coated, then place on baking sheets. Bake until lightly golden and springy to the touch, about 13 to 15 minutes. Let cool on baking sheets for about 5 minutes, then transfer the cookies to cooling racks to cool completely. 

I thought making them would be a chore so I put off making them for years when I  decided to attempt finding a recipe that would please me.  I took a chance with this easy recipe I found from Lidia's blog.  

 Why did I hesitate so long?? This recipe is not only super delicious by super easy. Just in time for the holidays.

 Enjoy!

12/14/13 original recipe

Macadamia Nut Cookies or Bars

This is the recipe for the Macadamia nut bars. 

 I made them into cookies instead and didn't frost them. I baked them for approximately the same amount of time as the bars.  They baked very crispy.  Note: If you decide to make cookies instead adjust time.   If you prefer softer cookies bake less time.

If you don't have self rising flour here is an alternative. 

**1 cup self-rising flour

1 cup minus 1 tablespoon all-purpose flour plus 11/2 teaspoons baking powder and 1/8 teaspoon salt

 Here is the recipe I followed although I made cookies instead of bars. I baked them at the same temperature but depending on how soft or crispy you like your cookies bake either a little less or approximately the same amount of time.  I used a melon scooper to make uniform size cookies and make sure to allow space between cookies because they expand in size.

 

2 cups sugar

2/3 cup butter

2 eggs

1 tsp vanilla

2 cups self rising flour**

1/2 tsp nutmeg

1 cup macadamia nuts chopped( I didn't have a cup so I added what I had. about 1/2 cup.

In a saucepan over medium heat melt butter and sugar.   Once butter is melted remove from heat and allow to cool.  Stir in eggs and vanilla mix well.  Slowly add flour and nutmeg mix well. Stir in nuts, spread mixture into a greased 9x13 baking pan. Bake at 350 for 25 minutes or  drop by round tsp. onto greased baking sheet or parchment paper.

Glaze

1 cup confectioners sugar

1/4 tsp vanilla

1 tbsp. eggnog

Combine all ingredients together whisk well. Drizzle glaze over cooled bars.

10/19/13 original recipe

adapted from Nells Old Fashion Recipes

Peanut Butter Macaroons! Another new Cookie Suggestion

This week I'll be posting some of my recipes from 2012.  Enjoy!

Lucky grandchildren!  I made these super easy cookies today and hubby even loved them.  Light, chewy and ready to devour in no time.  You may like to try these as a Christmas addition too for everyone to enjoy!  They are great the way they are or maybe I'll add some coconut to them next time.

Another new cookie Recipe for 2012

 Some days you luck out and today while searching for some new cookie additions I realized, YAY, I have every ingredient that's needed to make these yummy looking (I have the photo) peanut butter macaroons.

I'm thinking everybody likes macaroons and adding peanut butter can't be too bad, right?  Hope I'm not offending those sensitive to peanut butter.  Note:  Those peanut sensitive might like to try my chocolate dipped macaroons http://iliketobakeandcook.blogspot.com/2011/11/on-to-some-of-my-favorite-cookies-dark.html.



Here's the recipe!  It's from April 2004
I had it published in our ladies women's club cookbook

 Peanut Butter Macaroons

2 egg whites

1/8 tsp. cream of tartar

dash salt

11/2 cup sugar

1/2 cup creamy peanut butter

2 cups chocolate flavored crisp rice cereal (I used inexpensive chocolate rice cereal)

1/3 cup chopped honey roasted peanuts

Preheat oven to 300 degrees. Lightly grease 2 cookie sheets or line them with parchment paper. Set aside

In a medium mixing bowl beat egg whites, cream of tartar, and salt with mixer on high speed until soft peaks form.  Gradually  add sugar and peanut butter.   Gently fold in cereal. Drop mixture by rounded teaspoons 2 inches apart onto prepared cookie sheets.  Sprinkle with chopped peanuts.

Bake for 10 minutes.  Turn oven off and let cookies dry in oven with door closed for 15 minutes.  Remove macaroons from cookie sheets to wire rack; cool completely.

Makes about 30 macaroons.

Note:  I tried leaving them out covered with wax paper and they remained crispy.  I put some in a sealed baggie and they were soft inside.  Chewy or Crispy??  We liked them both ways.  

******If I were making them for the holidays I would keep them in a sealed container in a cool place.



From my kitchen to yours,

12/8/12

12/8/12

Italian Pizzelles!!

It's so popular I had to do a re-post for those who miss this recipe.

Pizzelles are a favorite of my grandchildren and many of our family and friends.


  I can't make enough of them and the fact that I have gone through two grilles and that I am on my third should tell you something..My last two grilles had the recipe printed right on the handle so I had it always at my fingertips..but when I threw out my last one thank goodness I remembered to copy the recipe because this new one's recipe for pizzelles is very different.  My pizzelles are usually a little thicker and not as thin as the new recipe and my family likes them better..Here is the recipe and some pictures:

1 cup margarine softened  (you can use butter only butter browns them quicker) You will have to be careful
2/3 cup sugar
3 eggs
2 to 2 1/2 cups flour
1 tsp. baking powder
1 tsp. anise, orange or vanilla extract
pinch salt

With electric mixer beat sugar and margarine until creamy..Add eggs and extract, continue to beat.  Add flour, baking powder and salt.  Mixture will be soft..Spray pizzelle grille with cooking spray.  Let pizzelle grille heat thoroughly.
When the grille is heated drop by heaping teaspoons onto hot grille. Tighten lid.   Watch carefully!  It only takes about a minute or two to be ready..

Note:  If you do not have a grille check any Italian grocery store they should have them.  Also, do not get the Teflon coated one.  The surface is not forgiving to scratches.

Perfect!

Palmer Electric (non teflon) Model 1000  Pizzelle maker. The BEST!

Drop by (full) teaspoon..one on each side

Let cool on rack... You may want to make a double batch..They'll be gone in no time..

Happy Baking!

3/30/13
7/5/11
12/18/13

Another Coconut Macaroon Recipe

Once again I am trying to put together a copykat recipe for macaroons.  Unfortunately as good as these are and as good as all my recipes for macaroons have been (ALL FIVE) I just can't seem to nail my original recipe.  I'll keep working on it until I have exhausted all my avenues.  I will not give up!  I am looking for a light macaroon type cookie.  Lightly sweetened and soft.  

INGREDIENTS:

• 2/3 cup flour
• 5 1/4 cups shredded sweetened coconut
• 1/2 teaspoon salt
• 1 (14 ounce) can sweetened condensed milk
• 2 teaspoons vanilla extract
• 1 teaspoon almond extract ( I didn't add any almond extract but would have but I was out of it)
• 4 ounces white or semi-sweet baking chocolate or a combination of both (or almond bark)

DIRECTIONS:

1. Preheat oven to 350°F. Line cookie sheets with parchment paper
2. Stir flour, coconut, and salt. Stir in sweetened condensed milk and both extracts. Stir until combined.
3. Drop 2 tablespoon balls of dough onto the prepared cookie sheets. These do not spread so you can crowd them close together. Wet your hands slightly and push down any sticking up or out single pieces of coconut as these might burn.
4. Bake for about 11 minutes, until the bottoms are golden and the tops start to turn the tiniest bit golden. Cool completely before eating or dipping.
5. To dip: melt chocolate according to package directions. I like to melt my chocolate on 50% power in 30 second increments, stirring after each, until it’s melted and smooth. Add a teaspoon of vegetable oil or crisco if needed to get it to melt smoother. Dip the bottoms or tops of each macaroon in chocolate. Let dry. Tip: don’t refrigerate or you’ll get the condensation marks!

I did not coat these macaroons with chocolate.

Less fuss still yummy!

Happy Baking from my kitchen to yours,

Jumbo Coconut Macaroons

I prefer large coconut macaroons because I love coconut. lol

I have several recipes for macaroons but this is my favorite.

I love jumbo macaroons and my idea to make them was when hubby and I were at the Pittsburgh Market district and I had one from one of the bakeries in the strip area.  They were huge, sweet and so tender I rushed home and tried and succeeded in making some great macaroons but~~~~somehow my recipe as well as the blog post went bye bye so today I'm trying to make these from memory hoping they'll be spot on Delicious. 


Note:  I found these coconut Macaroons to be delicious.  Mine were a bit lighter and not quite as sweet and I added 1/2 tsp. almond extract and 1 tsp. vanilla extract opting for a slight almond flavor. Also you might like to drizzle a little chocolate on top.  If so melt 1/2 bag semi sweet chocolate morsels and drizzle over the macaroons.  Yummy!

***I used an ice cream scooper to get the size I was looking for and they turned out perfect!

EASY PEASY COCONUT MACAROONS

5 1/4 cups coconut flakes
1 (14 ounce) sweetened condensed milk
2/3 cup all purpose flour
1 tsp vanilla extract
1/4 tsp. almond extract
melted chocolate (optional for dipping)


Preheat the oven to degrees (350F). Line a cookie sheet with non-stick baking paper or parchment paper.


Mix the flour and coconut together in a bowl with a large spoon. Add in the condensed milk,vanilla and almond extract and stir together until well blended.


Scoop by (I use an ice cream scooper) but you can make them any size you like. I moisten my hands, shape the macaroons into round balls or use the ice cream scooper if you want larger ones before dropping them onto the baking sheet. 


Bake for 12-15 minutes until top is golden brown.  Immediately remove from baking sheets. Cool completely before dipping in melted chocolate if desired. Enjoy!

Note:  If you are making larger macaroons you may have to leave them in the oven a little longer but be careful as not to burn them.  You should be able to see brown, golden but slightly firm on the outside appearance.

Enjoy!

12/6/14

3/9/16

Mound Cookies

Yummy cookie

Don't be discouraged by the length of this recipe.  It's worth the read and isn't difficult.  The person this recipe came from tried very hard to explain the steps in detail.  I'm hoping my photos help you more.  I did adapt the recipe with a few notes I will add at the very bottom of the post.  Enjoy!  If you like chocolate and coconut you will love these cookies. Great idea for the holidays!  I froze a few with the icing to see if they are freezer safe.  I will get back on that one later. :)

For the coconut filling:

• 1 +cup sweetened shredded coconut

**Next time I will add more coconut to make my coconut filling thicker.

• ⅓ cup sweetened condensed milk
• ⅛ tsp salt

For the cookies:

• 1½ cup all-purpose flour
• ½ tsp baking soda
• ⅛ tsp salt
• ¼ cup + 2 TBSP good-quality unsweetened cocoa
• 4 ounces (1/2 cup) butter, at room temperature
• ½ cup granulated sugar
• ½ cup light brown sugar
• 1 egg, room temperature
• 1 tsp vanilla extract
• ¼ cup semi-sweet chocolate, grated or finely chopped

For the chocolate glaze:

• 2 ounces unsweetened chocolate, chopped
• ½ ounce (1 tablespoon) butter at room temperature
• ½ cup granulated sugar
• ¼-1/2 cup milk
• 1 tablespoon unsweetened cocoa powder
• ½ tsp vanilla extract

Combine the coconut, condensed milk, and salt in a small bowl and stir well. Refrigerate it while you prepare the rest of the recipe.  Make sure that your coconut filling is already made and is chilling in the refrigerator. Preheat the oven to 375 degrees Fahrenheit, and line two baking sheets with parchment paper. In a small bowl, sift together the flour, baking soda, salt, and unsweetened cocoa powder. Set aside for a moment.  Combine the butter and two types of sugar in the large bowl of a stand mixer. Mix on medium speed until light and fluffy, for about 2 minutes. Add the room temperature egg and the vanilla extract and beat them until the egg is incorporated and the mixture is smooth.  With the mixer running on low, slowly add the dry ingredients and mix just until the flour is almost completely blended in.  Stop the mixer and add the grated chocolate. Finish mixing in the flour and chocolate by hand, scraping down the bottom and sides of the bowl in the process.  Use a small candy scoop or a teaspoon to form a small ball of coconut filling

        A little less than 1” across.

                         

• Use a cookie scoop or large tablespoon to form a 1-inch ball of cookie dough, larger than the coconut ball. Flatten it between your palms into a disk shape, and put the coconut ball in the center. Pull the cookie dough up around the coconut center and pinch it together at the top. Roll it between your hands to get the cookie completely round. Place the cookie on the baking sheet.
• Repeat with the remaining dough, placing the cookies about 2 inches apart. Once all of the cookies are formed, bake them in a preheated oven for 8 to 10 minutes, or until they are set around the edges and the raw sheen if off the dough but still quite soft in the center.  Let the cookies cool on baking sheets for a few minutes, them remove them to a wire rack and cool completely.

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To Make the Glaze:

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• Combine the chocolate and butter in a medium microwave-safe bowl and microwave for 40 seconds. Stir until the chocolate melts completely and the mixture is smooth. If necessary, return it to the microwave to heat it in short 10-second bursts until the chocolate is melted.
• Add the sugar, ¼ cup of milk, and cocoa powder to the bowl, and stir. It will look uneven and broken at first. Microwave the mixture for 2 minutes, then whisk well. It’s natural for it still to look a little broken at this point. Microwave for 1 more minute, then whisk again until the sauce is smooth and shiny. It should be thick, somewhat like pudding, at this point. Add the vanilla extract and whisk it in. Let it cool slightly before using.
• If it is too thick to easily dip the cookies when you are ready to use it, whisk in additional milk, a tablespoon at a time, until it is thin enough to form a smooth glaze on the cookies.
• Hold a cookie by the edges and dip it in the glaze, covering the entire top surface. If you want, sprinkle coconut on top or roll it in shredded coconut. Let it set at cool room temperature, or speed up the setting process by refrigerating the cookies.
• At cool room temperature the glaze will not be tacky to the touch, but if you stack the cookies it will get messy and smeared, so best to store and serve these in a single layer.

****Note:  I read this recipe in its entirety and decided to take a few short cuts. 

First I mixed my coconut mixture and refrigerated it.

I placed my sugars and butter in my mixing bowl and mixed until they were blended.  I added my eggs and vanilla.  Note #2 I doubled this recipe and I use salted butter so I never add salt to my recipes.

I then add slowly my flour by cup while mixing, 1/4 cup plus cocoa and baking soda until mixed well. The batter is fudge like and easy to roll into balls and flatten.  I did not add the semi sweet chocolate but if you want to follow the exact recipe you should.  I felt I didn't need any more chocolate since I was adding a very rich icing. The baking time was approximately 10 minutes in my oven.  This cookie batter gets soft quickly so if you want you can refrigerate it for a few minutes between batches. 

   Just another bit of advise the icing takes longer to dry than most of my regular icing recipes so allow time to dry thoroughly before storing.



These cookies are awesome and the icing really adds flavor to make them even better if that's possible.  Enjoy!


I sprinkled a few of the cookies with extra coconut.  Plain, iced or added coconut is just a few ideas.  You could possibly top each one with an almond also.  

Happy Baking from my kitchen to yours,

From <http://www.sugarhero.com/mounds-cookies/> 

Chocolate Maraschino cherry cookies

Here's a new cookie recipe that I've been holding back trying.  I like to try a few new ones before the holidays so I get a chance to taste test.

I feel the same way about chocolate and cherries as I do with chocolate and bananas.  You usually can't go wrong with these ingredients.  Whether it's a cake or bread, as in banana adding some chocolate morsels steps up the recipe to another level.  So let's see how this works.

I decided to put a few in a baggie with powdered sugar to see how they taste.  I like them both ways.  If you decide to add some powdered sugar make sure the cookies are completely cooled or the powdered sugar will soak in the cookie.

Chocolate Chip Maraschino Cherry Cookies

3/4 cup butter, softened
3/4 cup dark brown sugar
1/4 cup sugar
2 eggs, room temperature
2 tsp vanilla
2 1/2 cup all-purpose flour
1/4 tsp baking powder
1 tsp baking soda
1 tsp corn starch
1/4 tsp salt(I eliminated the salt and used salted butter).
1 cup miniature semi-sweet chocolate morsels.
10 ounce jar maraschino cherries drained 

Drain maraschino cherries well. Dice, blot with paper towel until mostly dry; set aside.

In large bowl, cream butter with sugars until light and fluffy. Add eggs one at a time, scraping sides of bowl after each addition. Add vanilla, mix well.

In medium bowl combine flour, baking powder, baking soda, corn starch, and salt. Whisk together.  Add dry ingredients to butter mixture, mix on low speed, just until combined.  With a large spoon Add chocolate and maraschino cherries, mixing until evenly distributed.

Cover dough with plastic wrap and refrigerate overnight (or at least two hours).

Preheat oven to 350 degrees. Line baking sheets with parchment paper. Using large cookie dough scoop (2 tablespoons), drop dough onto baking sheets, several inches apart.  Bake for 12 minutes, just until edges are starting to turn golden. Cool for 2-3 minutes on baking sheet, then transfer to cooling rack.
The cookies are delicious and soft and not overly sweet.  A good holiday cookie pick.

Christmas Lizzies

CHRISTMAS LIZZIES

Ingredients
¼ cup butter, softened
½ cup plus
2 tablespoons firmly packed light brown sugar
1 large egg
1 cup all-purpose flour, divided
¼ teaspoon baking soda
¼ teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ cup bourbon
1 tablespoon buttermilk
1 cup red candied cherries, chopped
1 cup green candied cherries, chopped
1 cup dark raisins
1 cup golden raisins
2 cups finely chopped pecans

Instructions
Preheat oven to 300º. Spray large sheet pans with nonstick cooking spray. In a large bowl, beat butter and sugar on high speed with a mixer until light and fluffy. Add egg, and mix well. Add ¾ cup flour, baking soda, cinnamon, cloves, bourbon, and buttermilk. Mix well.In a large bowl, combine remaining ¼ cup flour, cherries, raisins, and pecans, shaking to remove any excess flour. Add fruit and nuts to dough, and mix well. Drop by rounded teaspoonfuls onto prepared pan. Bake 12 to 15 minutes or until browned. Let cool completely on pans. Store in airtight containers.


carol wilfret recipe

Healthy Cookies

Healthy Cookies!  This recipe caught my eye when I looked over the ingredients.  It had everything I liked and I thought I'd try it.  There is no flour, sugar or eggs in it so I was curious as to the results.

 

 

As it turned out they were so easy to make and although I did make a few adjustments because of what was available in the house at the time it worked out nicely. I have been eating them so they are good and although you can make them larger I like the bite size for me.

Healthy Cookies
3 Mashed Bananas (ripe)
1/3 c Applesauce
2 c oats( I used quick cook steel cut oats)
1/4 c Almond Milk( I used 1% milk)
1/2 c Raisins or dark chocolate chips( I used cran raisins)but next time I'm using the dark chocolate chips. 
1 tsp Vanilla
1 tsp Cinnamon
Preheat oven to 350. Bake for 15-20 minutes

These Cookies are moist so do not cover completely.  I have mine in a large zip lock bag and they made approx. 36 small bite size which I did not close.  I like them so much they won't last long.  LOL

Enjoy!

Coconut dream cookies

•  Today it seems my computer is not handling the margins correctly so I'm going to get right to the point and share this very good coconut cookies recipe. Enjoy!
•  
  
•  
•  3/4 Cup sugar
• 1 egg
• 1 tsp. vanilla
• 1/2 cup of firm coconut oil
• 1 cup flour
•  1/2 tsp. baking powder
• 1/2 tsp. salt 
• 1 cup chocolate chips
• 1 cup sweetened coconut
•  

INSTRUCTIONS

1. Preheat oven to 325º F. Line baking sheets with parchment paper or a non-stick baking mat.
2. Cream together the coconut oil (or shortening) and sugar until light and fluffy with an electric mixer. Mix in the egg and vanilla. In a medium bowl, whisk together the flour, baking powder and salt. Mix into the shortening and sugar mixture. Stir in chocolate chips and coconut flakes.
3. Drop cookie dough by the tablespoon onto prepared baking sheets, leaving about 1½-inches between each cookie. Bake for 12-15 minutes until the cookies have turned lightly brown and are set. Allow to cool completely. Store in an airtight container.

Adapted from Add a pinch . Com