Tigernut Date Nut Cookies

 

Ingredients:
8 dates
1/2 cup hot water
2 TBS flaxseed meal, ground
1 cup tahini paste
1/3 cup honey
1 tsp pure vanilla extract
1 cup Tigernut flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp cinnamon
1/8 tsp salt

Directions:
1. Add the dates to a small bowl. Pour hot water over the top of the dates. Let it sit for 30 mins. Remove the dates from the water (reserve water) and puree in a small food processor. Add the flaxseed meal to the reserved water and let sit for 5 mins. Add the tahini paste, honey, and vanilla to the flaxseed and mix well.
2. Preheat the oven to 350 degrees.
3. Add all the other ingredients mix well in a separate bowl.   Add the dry ingredients to the wet ingredients mix well.  
4. Line a baking sheet with a silicone mat or parchment paper. With a medium-sized (1 TBS) cookie scoop, fill with cookie batter and drop on the baking sheet, approx. 2-3 inches apart. Bake for 10 mins or until slightly golden brown. Remove from the oven and add to a cookie rack to cool.  

Makes approx. 22 cookies

Pecan Pie Cookies

 

Ingredients for Pecan Filling:
1 egg, beaten
2 TBS butter, room temperature
1/2 cup brown sugar
1/4 cup agave
1 tsp vanilla extract
1/8 tsp salt
1/2 tsp cinnamon
1 cup pecan flour

Ingredients for Pecan Cookies:
1 egg, beaten
2 sticks unsalted butter, room temperature
2/3 cup granulated sugar
2 tsp vanilla
1/8 tsp salt
1/2 tsp cinnamon
2 cups all-purpose flour or (gluten-free without xanthan gum)
1 cup pecan flour, ground fine

Directions for Pecan Filling:
1. Beat the egg in a medium-size mixing bowl.  Add the butter and sugars to the egg.  Add the vanilla, salt, and cinnamon and whip them together.  Whip in the pecan flour until all the ingredients are incorporated, scraping down the sides with a rubber spatula.  Put aside.
2.  In a separate mixing bowl beat the egg.  Add the butter, sugar, and vanilla.  With an electric mixer whip until creamy.  Add the salt, cinnamon, and flours.  Whip until incorporated, scraping down the sides with a rubber spatula.  
3.  Preheat the oven to 350 degrees.  Line baking sheets with a silicone mat or parchment paper.  Use a 2 TBS cookie scoop and drop round balls of cookie dough onto a baking sheet approx. 3 inches apart.  With your thumb make a hole/well in the center of each ball, not pressing all the way down to the bottom of the cookie.  Fill each hole with no more than 1 TBS of the filling.  Bake for approx. 12 mins or until golden brown.  Let cool completely before removing the cookies from the baking sheet since cookies will be soft in the center.  

Makes 32-34 cookies

Tigernut Tahini Ginger Cookies

 

Tigernut flour has become very popular and showing up on grocery store shelves lately.  What is Tigernut?  Your first guess might be "it's a nut," as the name implies.  Tigernut is a small starchy root vegetable that grows in Northern Africa, parts of the United States, Mexico, South America, and the Mediterranean.  This flour is nut-free, gluten-free and paleo.  It has an earthy, nutty taste and a bit sweeter than most flours.

Tigernut Flour is made by roasting the root and then processing it into a fine powder.  It is used in baked goods, drinks and as a thickener for soups or stew.  You can also mix this flour with other flours, such as coconut, arrowroot, and almond.  It can also be used as a binder for veggie or bean burgers, or other dishes.

I decided to create these cookies for a friend who needs to be on a special diet for health reasons.  I now had a reason to open the package of flour, which was sitting in my closet for a few weeks.  I wish I had tried it sooner, but so happy I have discovered a wonderful ingredient.  

Ingredients:
2 TBS flaxseed flour
6 TBS water
1/3 cup honey
1 cup tahini
1 cup tigernut flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp ground cardamom 
1/8 tsp salt

Directions:
1.  Preheat oven to 350 degrees.  
2.  In a medium-size bowl mix together the flaxseed flour and water.  Let sit for 5 mins.  To the bowl add honey and tahini.  Mix well.
3.  In a separate bowl stir together the tigernut flour, baking powder, baking soda, cinnamon, ginger, cardamom, and salt. Add the dry ingredients to the wet ingredients and mix well.
4.  Line a baking sheet with a silicone mat or parchment paper.  With a medium size (1 TBS) cookie scoop, fill with cookie batter and drop onto the baking sheet, approx. 2-3 inches apart.  Bake for 10 mins or until slightly golden brown.  Let cool and add to a cookie rack.  

ICE CREAM SNACKER SANDWICHES

ICE CREAM SNACKER SANDWICHES

WOW YOUR GUESTS WITH THESE AMAZING

 LITTLE ICE CREAM SANDWICH TREATS.

VANILLA ICE CREAM, FILLED BETWEEN TWO

CHOCOLATE SNACKERS, ARE THE PERFECT 

LITTLE SIZE FOR "ANY" SIZE.  

INGREDIENTS:

40 chocolate snackers

1 cup vanilla ice cream

DIRECTIONS:

1.  Take out ice cream from freezer and let sit for a few minutes.

2.  Lay out 1/2 of the chocolate snackers.  With a small cookie scoop place dollop of ice cream in center of each of the chocolate snackers.  Top each one with remaining snackers, pressing gently to adhere.  Place on flat dish, put in freezer.  Let them set up for at least a couple hours.  Cover

Note:  Work in small batches at a time to prevent melting too quickly.  

Chocolate Covered Tiramisu Sandwich Cookies

2 pkg chocolate sandwich cookies
2/3 cup chocolate covered espresso beans, crushed
1 lbs dark chocolate, tempered

Tiramisu Filling:
1/4 cup strong Espresso Coffee
4 ounces mascarpone cheese
2 TBS butter, softened
1/2 tsp vanilla extract
9 ozs milk chocolate, melted
1 1/2 cups confectioner's sugar


Directions:
1.  Carefully separate sandwich cookies with knife, without breaking.  scrap cream and add to small bowl.  Reserve.  Line cookies inside side facing up.
2.  Add coffee, cheese, butter and vanilla in medium size bowl.  Mix well.  Add melted chocolate, mix.  Add sugar and mix.  Add contents of filling to pasty bag.  Enclose with twist tie or clip.  Snip bottom of pastry bag approx 1/2 inch from bottom.
3.  Fill approx 1/2 tsp of filling in the center of sandwich cookie.  Press another cookie on top of filling and press gently.  Filling will spread to outer edge of cookie.  Fill remaining cookies.
4.  Add dark chocolate to microwave safe bowl.  Heat on high for 1 minute, stir.  Add for additional 30 seconds, if needed to melt completely.  Dip each cookie into chocolate, covering on each side.  Place on wax paper to dry.
5.  Add bowl of cream to microwave.  Heat on high for 1 minute.  Stir.  If not melted heat for additional 30 seconds until completely smooth and melted, stirring between.  With a fork, drizzle white cream over top of chocolate covered cookie. (dark choc. does not have to be completed dry for this next step).  Sprinkle with crushed espresso beans.  Let dry completely before serving.
Makes as many cookies used from original package.  Approx 60 cookies.
Note:  Recipe may be cut in half.  Any extra filling may be refrigerated for up to 1 month (sealed).

Sleetball Cookies

These are my Sleetball Cookies.  When I think of winter, I think about the ,sometimes dry, wintery mix of sleet and snow, we used to get, up North in Connecticut.  Because of our State being well prepared for winter, our roads were always cared for, in a timely manor.  Trucks would plow and salt the roads to make driving more safe.  I created this fun recipe in remembrance from my past.  The cookie is dry representing our dry cold snow.  Makes for a great coffee cookie.  They are dipped into melted chocolate representing the muddy mess that would accumulate.  Then cookies are sprinkled with sea salt and sprinkled with a dusting of powdered sugar.

 

 

 

 

 

 

Ingredients:

 

 

2 cups flour ( I use my gluten free blend)

1/4 cup sugar

2 sticks butter, softened

2 cups walnuts, chopped fine

1 tsp vanilla extract

2 cups dark chocolate morsels

1/4 cup sea salt

1/4 cup powdered sugar

 

 

 

Directions: 

 

1.  Preheat oven to 350 degrees

2.  In large mixing bowl add flour, sugar, butter, walnuts and vanilla.  Mix well until completely combined.  Roll about 1 tsp size ball.  Place on slightly greased cookie sheet.  Bake for approx. 18-20 mins.  Let cool

3.  Melt chocolate in microwave safe bowl in 30 sec intervals, stirring in between until chocolate is melted.

4.  Dip top of cookies into chocolate, only a few at a time, then place on clean wax paper.  Sprinkle with sea salt.  Dip remaining cookies.  Make sure to sprinkle sea salt before chocolate sets.

5.  When chocolate cools and sets sprinkle powdered sugar over top of cookies.

 

Makes approx. 45

Brown Sugar Chocolate Chip Squares

Ingredients:

1/2 cup butter, softened 

1 cup brown sugar, unpacked

1 egg

1 tsp vanilla

1 cup flour

1/2 tsp baking soda

1/2 tsp salt

1 cup semi sweet choc chips

1/2 cup chopped walnuts

Directions:

Preheat oven to 350 degrees.  In large mixing bowl cream butter and sugar.  Add egg and vanilla, mix well.  In separate bowl add dry ingredients, mix.  Add dry to wet, mix well.  Add chips and walnuts, combine.  Scrape into a small greased baking pan.  I used a 9x8 inch.  Bake for 25 to 30 mins or lightly browned.  Cool on rack, then slice into squares.

Read more: http://www.food.com/recipe/chocolate-chip-squares-78830#ixzz1t44NuuMl

Anginetti Cookies

Traditionally, this cookie has Italian tastes to it, like anise.  Other flavors can be used such as lemon, lime, almond, vanilla, orange..etc.  

Ingredients:
3 cups flour (I use my gluten free flour blend)
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

1/2 c sugar
4 TBS melted butter
3 large eggs, beaten
2 TBS lemon juice
3 TBS lemon zest

Directions:

1.  In large bowl, combine flour, bp, bs and salt, mix.
2.   In separate bowl add sugar and melted butter, mix well.   Add beaten eggs, lemon juice and zest, mix. 3.  Add flour mixture to egg bowl, mix.  Form dough into one large ball.  
4.  Grease 2 large cookie sheets or line with parchment paper.  
5.  Pinch pieces of dough (smaller than golf balls size) into little balls, then into 3 inch long rope.  Fold one end to center of rope, then fold other end on top turning into knot like shape.   Place on cookie sheet approx 2 inches away from other cookies.  
6.  Bake in preheat oven 350 degrees for 9-11 mins.  Do not over bake.  Bottom of cookies will start to lightly brown.  Cool and then dip.  Icing recipe below:

Icing:

1 1/2 cups Confectioner's Sugar

1 tsp Lemon juice (or flavor of your cookie choice)

6 Tbs half and half, plus

Mix all ingredients until smooth.  You may need to add extra milk to loosen texture.  Dip and then let dry before serving.  Note:  These cookies can be frozen.  DO NOT ice them before freezing.  Thaw then ice them.