These chocolaty, spongy and orangy yummyness are based on the cakes that bares thesame name, but with minor differences. I used marmalade and made them gluten-free.
Breaking tradition again and added another cookie to the 7 must haves at christmas. I got to know these cookies when I lived in the US in the early 90s. I loved these crispy and chewy cookies with a wonderful taste of cinnamon. I got this recipe from a school mate, a chef who wanted a change and studied architecture. His mum used to make these for him. He held a little banquet at school and these little delights were among the cakes and desserts.
- 1 1/2 cups sugar
- 1/2 cup softened butter
- 1/2 cup shortening
- 2 eggs
- 2 3/4 all-purpose or unbleached flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup sugar
- 2 teaspoons ground cinnamon
Pre heat oven to 400ºF.
Mix 1 1/2 cups sugar, butter, shortening and eggs in large bowl. Sift in flour, cream of tartar, baking soda and salt, mix well untill you get a firm mash potato consistency.
Bake 8 to 10 minutes or until set. Remove from cookie sheet to wire rack.
In Norway it is tradition to bake at least 7 different cookies for Chritmas, depending on where you come from in Norway and the different local traditions the cookies may vary a little. This cookie is not on any traditional christmas list, but it is on mine.
I have combined a cookie recipe with a the familys favorite gingersnap cookies.
Ingredients for about 36 large cookies
Preheat oven to 350 degrees F (175 degrees C).
500 g regular salted butter
2.5 dl granulated sugar
2.5 dl brown sugar
5 dl flour
5 dl finely ground almonds
(not almond flour, because it is to dry)
2 teaspoons baking soda
1 teaspoon ground ginger
1 teaspoon ground cloves
½ teaspoon pepper
2 teaspoons ground cinnamon
100g chopped almonds
100 g chopped rsisins
50 g chocolate chips
50 g chopped candied citrus peel
Stir in all the dry ingrediens and drop by large spoonfuls onto a bakingpaper lined baking trays.
Bake for about 10-25 minutes in the preheated oven, or until edges are nicely browned.
I used an ordinary kransekake recipe250 g ground raw pistachio nuts without the shel
250g icing sugar
2 egg whites from medium sized eggsGrate the pistachios, put the pistachio flour in a bowl and sift in powdered sugar. Add the egg whites a little at a time until you get a firm dough. You might not need to use all the egg whites, some eggs are bigger than others, so it is important that you knead in a little at a time until you get a firm dough.
Wrap the dough and put it in the fridge for a few hours, for best result leave there until the next day.
Preheat oven to 180 ° C.
Roll out the dough to finger sized sausages and roll them in a bit of grated pistachio and cut into desired length.
Place the ready pieces on a baking tray lined with baking paper and bake for about 10 minutes.
when they are done put the cookies on a rack to cool.
Decorate the cookies with chocolate,
These cookies are ordinary chocolate chip cookies with added coconut flakes.
It is a fairly big batch, It makes about 6 trays with 9 cookies each.
|Old picture just to illustrate|
3 cups room-temperature regular salted butter
2 cups granulated sugar
2 cups brown sugar
3 large eggs
2 tsp vanilla extract
4 cups all-purpose flour
6 cups oatmeal(blend after measuring)
2 tsp baking soda
When I make a big batch like this I usually divide it in three and make three different type og cookies. For each third of the batch I use 12 oz pack of semi-sweet chocolate chip morsels
Start by mixing the butter and sugar to a creamy consistency
Add in the eggs one by one.
add the vanilla extract
As I mentioned earlier I add 12 oz of chocolate chips to a third of the batch and for the cookies on top I also added 1 cup of coconut flakes.
Make your own mixes, different colored chocolate, nuts and berries, there are so many possibilities, your imagination is the limit.
Place the dough in the fridge for about 30 minutes before you bake the it
Divide your dough into 18 equal parts and place them on a lined baking tray and bake them in the middle of the oven for about 20 minutes on 300 degrees Fahrenheit.
When they are done, pull the baking liner off the tray with the cookies on onto a cool tray.
A long baking time on a lower heat and quick cooling of the cookies gives you cookies thar are crisp on the outside and chewy in the middle.
Good luck and enjoy
1 tbs sugar
4 tbs Cointreau,
If you want it sweeter use candied hazelnutsPeel the oranges and cut out the wedges, put them in å bowl and pour in the liquor and sugar, mix and let it sit.Fill the cookie bowl with the rice pudding top with the orange mixture and garnish with what you feel like using.
120 g sugar
180 g flour
Roll the dough into a thick sausage, the same thicknes as the cookie stamps diameter.
Bake in the middle of the oven on 180 Celsius for 10-12 minutes
100 % Homemade- almond
A small bite of heaven- lemon
Best cookie in town- pistachio
Super easy to make, it just needs some preparation time.
Put them in a nicce box or tin and they are super nice gift to give avay.