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Tag: desserts

  • Kolacky Del Babbo Classico (Polish Cookies)

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    Kolacky Del Babbo Classico

    In fifth grade, Sasha made these cookies for some sort of cultural day where she and Heather Rose had to make Polish food. I think Heather’s mother provided this recipe.
    Course: Dessert
    Cuisine: Jewish, Polish
    Keyword: baking, cookies, desserts

    Ingredients

    • 2 8- ounce packages of cream cheese room temperature
    • 2 – 3 tablespoons sugar
    • ½ teaspoon vanilla
    • 1 pound butter room temperature
    • 3 cups flour
    • Confectionery sugar to liberally dust cookies

    Instructions

    • Preheat oven to 325 degrees
    • Grease a cookie sheet
    • Cream Cheese Filling:
    • Combine 4 ounces of cream cheese, sugar, and vanilla.
    • Set aside.
    • Add dried fruit or nuts if desired.
    • Cookies:
    • Beat together 12 ounces cream cheese with 1 pound of butter.
    • Beat on medium speed for 3 minutes.
    • Add flour, one cup at a time.
    • Combine well.
    • Divide dough into 3 equal parts.
    • Refrigerate for 4 hours.
    • Roll out dough to 1/8-inch thickness.
    • Cut into 1 ½ inch shape.
    • Fill.
    • Fold together.
    • Bake on a greased cookie sheet for 10 – 12 minutes or until golden brown.
    • Transfer to brown paper bag to cool.
    • Dust with confectioners’ sugar.

    Notes

    Makes 60 cookies

  • PECAN SNOWBALL COOKIES (GLUTEN FREE)

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    PECAN SNOWBALL COOKIES (GLUTEN FREE)

    These easy & scrumptious cookies are a favorite in our house and with our customers at the shops. Whip up a batch this weekend with the kiddos to share with your colleagues, neighbors, and friends next week. Tip: they also freeze great. Fully bake and store in zip-top bags. Dust with powdered sugar before serving.
    Course: Dessert
    Cuisine: American
    Keyword: baking, cookies, desserts, gluten free

    Ingredients

    • 1 cup Brown Rice Flour
    • 1/2 cup White Rice Flour
    • 1/2 cup Tapioca Starch
    • 2 cups Pecans
    • 1/2 cup Granulated Sugar
    • 1 tsp Ground Cinnamon
    • 1/2 tsp Kosher Salt
    • 1 tsp Xanthan Gum
    • 2 sticks Unsalted Butter room temperature
    • 1 cup Powdered Sugar for dusting

    Instructions

    • 1- Preheat oven to 350 degrees. Line 2 baking sheets with parchment.
    • 2- In a food processor, grind the flours, pecans, sugar, salt, & xanthan gum together until the mixture resembles a coarse meal and no pecan chunks remain.
    • 3- Add soft butter a bit at a time and pulse until mixture comes together and a dough forms. The dough will be quite soft.
    • 4- Using your hands, form the dough into a wide, flat disk, picking up any loose pieces along the way to re-incorporate them.
    • 5- Wrap disk tightly in plastic wrap and refrigerate until completely chilled, at least 2 hours, or overnight.
    • 6- Remove dough from the fridge and allow to come to room temperature. Roll the dough into balls between your palms, about the size of 1 tablespoon. Place on lined baking sheet, spaced 1″ apart.
    • 7- Bake cookies 10-12 minutes until center is just set and edges are very light golden brown. The cookies will firm up as they cool.
    • 8-Allow cookies to cool completely before covering in powdered sugar. Enjoy!

    Notes

    Yields @ 40 cookies