Milan Cookies/ Lengua de Gato

Milan Cookies

I finally found a great recipe for Lengua de Gato, or 'Cat's Tongues' over at Panlasang Pinoy's site.
They worked perfectly, for Milan cookies. They were not as much of a pain, as I thought they would be, and they turned out even better than, Pepperidge Farms.
It's really important, for the ingredients to be well incorporated, after each addition. This requires the dough to be beaten, for longer periods.

1/2cup softened butter
1/2cup sugar
2egg whites
1/2tsp. vanilla
1/4tsp. salt
1cup flour

Filling:
1/4cup milk chocolate chips
1/2tsp. shortening
1/4cup chopped walnuts

Preheat the oven to 375*F.
Beat the butter, until fluffy.
Gradually add the sugar, and beat 2-minutes.
Add the egg whites and beat 3-minutes.
Beat in the salt and vanilla.
Gradually add the flour, and beat 3-minutes more.
Line baking sheets with parchment.
Using a decorating bag, fitted with a large round tip, pipe 2-1/2 to 3-inch lengths of the dough, for each cookie.
Bake 8 to10-minutes, or until they are set, and just beginning to brown.
Slide the parchment onto a surface, to cool completely.

Pulse the walnuts, in a spice grinder, or food processor, until they are finely chopped. Set aside.
Heat the chocolate and shortening, in a small bowl, in a microwave, until melted, and smooth.
Using the back of a teaspoon, spread a layer of chocolate on the bottom  of one cookie. Dip the chocolate side, into the chopped nuts, set aside.
Spread a layer of chocolate, onto another cookie, and top the first one with it. Press gently.
Repeat for the rest of the cookies. This made 2-1/2 dozen sandwiches. But that will vary, depending on the size you make them.

Process the walnuts, until they are very fine.

You need a large decorating tip, The largest I had, was a Wilton # 199 open star tip. They still came out smooth.

Bake until the edges, are just beginning to color. Immediately slide the parchment, onto a surface to cool.

Coat with chocolate and walnuts.

Shortbread- Scottish, Irish and English Variations

Shortbread is my #1 favorite cookie. I think it's the simplicity of it, with it's crumbly texture, and delicately sweet, buttery flavor.
Shortbread has a long history, dating back to the 12th century. They are very simple to make, from just a few ingredients, But are baked at a lower temperature, over a longer period, to avoid browning. So they are a little more time consuming, but very worth it. I rarely make these, because I cannot leave them alone. I really can't decide which variety, I prefer. They are all wonderful.

Scottish Shortbread

To make true Scottish shortbread, it must be, one part sugar, two parts butter, and three parts flour, and nothing else. But I like to add, just a little salt.
1/2cup sugar
1-1/2cups flour
1/8tsp. salt
1cup butter

Preheat the oven to 300*F
Whisk together, the dry ingredients. First, cut in the butter, then work it through with your fingers, until it's well incorporated. Gather the dough into a ball.
Line baking sheets with parchment.
Roll the dough into 1-inch balls, place 2-3inches apart, on the cookie sheet. flatten slightly, and pierce the tops with a fork.
Bake 45-minutes, or until the are set, and just lightly browning. Slide the parchment onto a surface to cool.
Makes about 2-1/2 dozen.

Irish Shortbread

Irish shortbread, replaces some of the flour, with cornstarch and adds vanilla. It's slightly less grainy, than Scottish shortbread. I found this recipe at  David Lebovitz site. His recipe called for sea salt, but I used table salt, and halved the amount.

1-1/4cups flour
1/2cup cornstarch
1/8tsp.salt
1/2cup sugar
1tsp vanilla
1cup cold butter

Preheat the oven to 300*F.
Whisk together the dry ingredients. Whisk in the vanilla.
First, cut in the butter, then work it through with your fingers, until it's well incorporated. Gather the dough into a ball.
Line baking sheets with parchment.
Roll the dough into 1-inch balls, place 2-3inches apart, on the cookie sheet. flatten slightly, and pierce the tops with a fork.
Bake 45-minutes, or until the are set, and just lightly browning. Slide the parchment onto a surface to cool.
Makes about 3-1/2dozen.

English Shortbread

English shortbread, increases the amount of flour, replaces the sugar, with confectioner's sugar, and adds a little baking powder. This creates a smoother, less grainy texture.

1cup softened butter
1/2cup confectioner's sugar
2cups flour
1/4tsp. baking powder
1/4tsp. salt

Preheat the oven to 300*F.
Whisk together, flour, baking powder, and salt. Set aside.
Beat the butter, until creamy. Beat in the sugar. Add the flour mixture, and beat until well incorporated. Gather the dough into a ball.
Line baking sheets with parchment.
Roll the dough into 1-inch balls, place 2-3inches apart, on the cookie sheet. flatten slightly, and pierce the tops with a fork.
Bake 45-minutes, or until the are set, and just lightly browning. Slide the parchment onto a surface to cool.
Makes about 3-1/2dozen.

The Works-Cookie

The Works-Cookie

This has become a favorite Holiday cookie.
It's an altered- Nestles Tollhouse cookie recipe.
It used to be, the chocolate chip cookies were the first to go, until I started making these.

Ingredients:
2-1/4cups flour
1tsp. baking soda
1/2tsp. salt
1cup softened butter
3Tbl. peanut butter
1-1/2cups brown sugar
2eggs
1-1/2tsp. vanilla
1cup raisins
1/2cup chopped nuts
1cup old fashioned oats
12oz. semi-sweet chocolate chips

Whisk together, the flour, baking soda, and salt. Set aside.
In a larger bowl, cream together the butter, peanut butter and sugar. Beat until fluffy.
Add the eggs and vanilla, and beat until well combined.
Add the flour mixture, a little at a time, and beat to combine.
Stir in the raisins, nuts, oats, and chocolate chips.
Drop by the tablespoon, 2-inches apart, on a lightly greased cookie sheet.
Bake until they are set, and just beginning to brown.
Cool a few minutes, then remove them from the pan, and cool completely.

Turkish Delight Biscotti

Turkish Delight Biscotti

Turkish delight candy, is a bit too sweet for me, but I love its combination, of honey-almond-rose-vanilla... sheer poetry.
This biscotti captures it nicely, without being overly sweet.
The smell of these baking, is heavenly.

Ingredients:
1/2cup sliced almonds-toasted and chopped
1/2cup dried cherries-chopped
2cups flour
1/2cup sugar
1-1/2tsp. baking powder
1/8tsp. salt
2eggs
1/4cup honey
2Tbl. melted butter
1tsp. almond extract
1Tbl. rosewater
1/2tsp. vanilla

Preheat the oven to 350*F.
Line a baking sheet with parchment paper.
In a small bowl, whisk together the flour, sugar, baking powder, and salt. Set aside.
In a larger bowl, add the eggs, honey, melted butter, and flavorings. Beat, with an electric mixer, until well combined.
Stir in the cherries and almond. The dough will be very soft.
Spoon the dough, onto the lined baking sheet, into a 2-inch wide log, and shape it with wet hands, to make it uniform.
Bake until golden, about 30-minutes. Don't turn the oven off.
Cool a few minutes, then pick up the parchment, and move the loaf to a wire rack.Cool completely, about 20-30 minutes.
Using a serrated knife, cut the loaf into 1/2-inch slices.
Place them back on the cookie sheet-no parchment.
Bake until they are beginning to brown slightly, 10-minutes, the time will vary.
They brown from the bottom, so you'll need to, flip them over, and bake an additional 5-minutes, or are beginning to brown, on the bottom. Cool completely. Makes about 22 Biscotti.
Try these with a cup of  Rose-water Tea.

Shape the dough, into an elongated loaf. Shape it as narrow or wide as you like, the dough will spread out somewhat.

Bake until the loaf is lightly browned. Cool completely.

Cut into 1/2-inch slices, and bake until they are just beginning to color. They brown from the bottom, so when you flip them over...(next photo}

You'll see they are a nice golden brown, bake until the other side has browned. Remove them from the baking pan, and cool completely.