Coffee & Cinnamon Cookies

The cinnamon flavor and attractive crescent shape of these little cookies makes them perfect for serving at Christmas time.

Makes : 40

Baking Time : 12 minutes

Ingredients

1 tablespoon instant coffee granules

1 tablespoon boiling water

1 cup/2 sticks butter

Scant ¾ cup sugar

1 tablespoon Kahlua or other coffee-flavoured liquer

Scant 3 cups all-purpose flour

2 teaspoon ground cinnamon

¼ cup confectioners’ sugar

Direction

1. Preheat the oven to 350 ̊F. Lightly grease two baking sheets. Dissolve the coffee in 1 tablespoon boiling water.

2. Cream the butter and sugar together until pale and fluffy. Beat in the coffee and liquer. Sift the flour and 1 teaspoon of the cinnamon together, then beat into the dough.

3. Take small amounts of the dough, each about the size of a walnut, and roll into balls. Shape each ball into a log, then curve it into a crescent. Space well apart on the baking sheets. Bake until golden, about 12 minutes. Let cool on the baking sheets for 2-3 minutes, then transfer to a wire rack to cool completely.

4. Sift the confectioners’ sugar and remaining cinnamon together a few times to ensure that the sugar and spice are well mixed. Dust the cookies with the spiced sugar. Store in an airtight container for up to five days.

Honey & Lemon Cookies

To make these cookies more attractive, you could use star-shaped cutters to give a more sophisticated finish.

Makes : 16

Baking Time : 10-12 minutes

Ingredients

Generous 1 ½ cups all-purpose flour

1 teaspoon baking soda

Scant ¼ cup sugar

Grated zest and juice of 1 lemon

½ cup / 1 stick butter

5 tablespoon honey

Filling

4 tablespoon butter, softened

2/3 cup confectioners’ sugar

2 tablespoon honey

2 teaspoon lemon juice

Direction

1. Sift the flour and baking soda into a bowl. Stir in the sugar and lemon zest. Blend in the butter until the mixture resembles fine bread crumbs.

2. Heat the honey and lemon juice in a small pan until very runny but not too hot. Pour into the flour mixture and mix to form soft dough. Chill for 30 minutes or until firm enough to handle. Preheat the oven to 375 ̊F. Lightly grease a baking sheet.

3. Roll the dough into small balls and arrange well spaced on the baking sheet. Flatten slightly with a knife. Bake until golden brown, 10-12 minutes.

4. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

5. To make the filling, cream the butter and confectioners’ sugar together until light and fluffy. Beat in the honey and lemon juice. Sandwich the cookies together in pairs with the filling.

Chocolate & Pistachio Fingers

Softer than normal shortbread these cookies are good served with tea or coffee!

Makes : 12
Baking Time : 15 Minutes


Ingredients
Scant 1 cup unsalted butter
½ cup golden superfine sugar
2 ¼ cups all-purpose flour
½ cup unsweetened cocoa powder
¼ cup shelled pistachio nuts, coarsely chopped
Unsweetened cocoa powder for dusting

Directions

1. Preheat the oven to 350 ̊F. Line a shallow square 7-inch pan with parchment paper.

2. Cream the butter and sugar together until light and fluffy. Sift together the flour and cocoa powder. Add to the butter mixture and work in using your hands until the mixture is smooth. Add the pistachios and knead until soft and pliable.

3. Press the mixture into the pan and smooth the top using the back of a tablespoon. Prick with a fork and mark into bars.

4.  Bake in the oven for about 15 minutes. Do not allow to become too brown or the cookies will taste bitter.

5. Allow to cool slightly then cut through the marked sections and remove from the pan. Cool on a wire rack and dust sparingly with cocoa powder.

Chocolate Mint Creams

A wonder combination of crisp mint and warm sweet chocolate. If you prefer you could substitute the peppermint extract for orange extract to make Chocolate Orange Creams.

Makes : 18

Baking Time : 8 Minutes

Ingredients

3/4 cup / 1 1/2 sticks butter, softened

1/4 cup sugar

Scant 1 1/3 cups all-purpose flour

2 tablespoons unsweetened cocoa powder

Filling

2 tablespoons milk or light cream

Scant 1 cup confectioners' sugar

1/2 - 1 teaspoon peppermint extract

Directions

1. Cream the butter and sugar together until light and fluffy. Sift together the flour and cocoa powder and beat in until smooth. Form into a 2-inch thick log and let chill for 1 hour.

2. Preheat the oven to 375 degrees F. Lightly grease two baking sheets. Bake until just firm, about 8 minutes.

3. Let the cookies cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.

4. To make the filling, place the cream in mixing bowl and beat in the confectioner's sugar. Add peppermint extract to taste.

5. Sandwich pairs of cookies together with the filling. Store ina cool place for up to three days.

Ginger Crisps

These crisp ginger cookies look very impressive. You will need to work quickly, but once you get the hang of them, they are quite easy to make.

Makes : 20
Baking Time : 5-6 Minutes

Ingredients
1/4 cup / 1/2 stick butter
Scant 1/2 cup all-purpose flour
11/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 cup packed brown sugar
2 egg whites

Directions
1. Preheat the oven to 375℉. Lightly grease two baking sheets.

2. Melt the butter gently in a pan, then let it cool but not solidify.

3. Sift the flour and spices together, then sift again to ensure that they are well mixed and lightly aerated. Sift the brown sugar to remove any lumps.

4. Beat the egg whites until they stand in soft peaks. Gradually beat in the sugar. Carefully fold in the flour mixture. Drizzle in the butter and fold until just combined.

5. Place 2-3 heaping teaspoons of the dough onto a baking sheet and spread each one to form a 3-inch circle. Bake until just set and beginning to brown around the edges, 5-6 minutes. While one batch of cookies is cooking, spread the next one on the second baking sheet. Oil a rolling pin.

6. When baked, let the cookies stand for a few seconds. Then, working quickly before they set, carefully remove from the baking sheets with a slim spatula and place over the oiled rolling pin; they will cool in a curve. Remove the rolling pin. Repeat until all the dough is baked. Store in an airtight container for two to three days.

Citrus Cream Clouds

More like little cakes, these cookies would be good for special occasions such as a birthday tea.

Makes : 18
Baking Time : 5-8 minutes


Ingredients
3/4 cup / 1 1/2 sticks butter
1 teaspoon finely grated lime zest
1/2 cup confectioners' sugar
2 cups all-purpose flour
1/2 cup confectioners' sugar
1/2 cups cornstarch
Confectioners' sugar for dusting


Filling
1/2 cup / 1 stick unsalted butter at room temperature
1 teaspoon vanilla extract
1 teaspoon finely grated orange zest
1 teaspoon finely grated lemon zest
1 cup confectioners' sugar, sifted

Direction

1. Beat together the butter, lime zest, and confectioners' sugar until smooth and creamy. Stir in the flour and cornstarch and knead until smooth. Wrap in plastic wrap and chill for 30 minutes until firm.

2. Roll out half the dough between sheets of parchment paper. Using a flower-shaped cutter or a cutter of your choice cut out eighteen 1 1/2-inch shapes

3. Add any scraps of dough to the remaining pastry and roll out as before and cut out eighteen 2 1/2-inch shapes.

4. Preheat the oven to 350℉.  Place the shapes 1 inch apart on baking sheets lined with parchment paper. Bake in the oven for about 5-6 minutes for small shapes and 7-8 for large shapes, until lightly browned. Place on wire racks to cool.

5. Put all the filling ingredients into a bowl and beat together until smooth and creamy.

6. Either pipe or spread the filling on each of the larger cookies. Top each one with a smaller cookie. Dust with confectioners’ sugar to serve

Coconut Cookies

Rich cookies, with a strong coconut taste. Decorate them by dipping in chocolate or drizzling a little chocolate over the top

Makes : 24

Baking Time : 10-12 minutes

Ingredients

1/2 cup / 1 stick butter

Generous 3/4 cup sugar

1/4 cup coconut milk

2/3 cup flaked coconut

Generous 1 1/2 cups all-purpose flour

2 teaspoon baking powder

Frosting

Scant 1/4 cup confectioners' sugar

2 tablespoon coconut milk

Generous 1/2 cup flaked coconut

Directions

1. Preheat the oven to 180ºC. Lightly grease two baking sheets.

2. Cream the butter and sugar together until pale and fluffy. Beat in the coconut milk and flaked coconut.

3. Sift the flour and baking powder and work into the coconut mixture. Drop tablespoon of the dough well apart on the baking sheets. Bake until golden, 10-12 minutes. Let cool on the baking sheets for 2-3 minutes, then transfer to a wire rack to cool completely.

4. To make the frosting, sift the confectioners’ sugar into a bowl and stir in the coconut milk until smooth. Spread ovcr the cookies, then sprinkle the coconut over the top. Let dry until the frosting sets, 1-2 hours. Store in an airtight container for up to five days.

Good luck with the recipe!