Cheese button

Original recipe from here

Ingredients:
- Butter 275 gram
- Gula halus 1 sdm
- Kuning telur 3 butir
- Putih telur 1 butir
- Keju edam 150 gram
- Tepung sagu 100 gram
- Tepung terigu protein rendah (kunci biru) 350-400 gram
- Keju cheddar parut secukupnya

Bahan Glazur:
- Icing sugar 275-300 gram
- Putih telur 50-60 gram
- 1/2 sdt cream of tartar (optional, boleh dipakai boleh tidak)
- Vanili, cuka atau Lemon essence secukupnya

Directions:
-Kocok butter dan gula halus hingga tercampur rata, masukkan telur, kocok rata, tambahkan keju. Aduk rata. Masukkan tepung sagu dan terakhir tepung terigu. Uleni hingga rata/kalis..
-Giling tipis 2-5 mm, potong kotak 2x2 cm.
-Olesi glazur, ratakan dan taburi keju cheddar parut
-Angkat satu persatu, tata di loyang kuker.
-Oven dengan api kecil hingga matang.

Glazur:
Kocok semua bahan hingga setengah mengembang, tambahkan lemon essence.

Note: Panggang 150 C/160 C selama 30 menit

Beri garam diadonan sedikit.

Melt in the mouth butter cookies

Original recipe from Cook.Bake.Love
This cookies really nice, soft, fragile and melt in the mouth.

Ingredients:
125g butter, soften at room temperature (I used salted butter)
40g icing sugar
125g potato starch
80g superfine flour (can be replaced by plain flour)

Method:
1) Beat butter and icing sugar till fluffy and lighter in colour, sift in potato starch and flour, mix to form a soft dough.
2) Roll into small ball, arrange on lined baking pan and press lightly with a fork. Bake in preheated oven at 150C for 20 mins, upper rack (need not bake till cookies turn brown).

Note:
1) I measured each cookie dough with ½ tbsp measuring spoon
2) To prevent cookie dough from sticking on fork, dip the fork in water before each use.
80g superfine flour (can be replaced by plain flour)

Method:
1) Beat butter and icing sugar till fluffy and lighter in colour, sift in potato starch and flour, mix to form a soft dough.
2) Roll into small ball, arrange on lined baking pan and press lightly with a fork. Bake in preheated oven at 150C for 20 mins, upper rack (need not bake till cookies turn brown).

Note:
1) I measured each cookie dough with ½ tbsp measuring spoon, made 62pcs. I think the size is just nice.
2) To prevent cookie dough from sticking on fork, dip the fork in water before each use

Chocolate Spelt Crinkle Cookies

This is a healthy cookies, because using spelt flour instead regular flour, the original recipe from Angie's site

It does taste yummy, crispy at the outside and soft in the inside , the texture almost like brownies.

• 165 g Spelt flour
  
• 1/2 tsp Baking powder
  
• 1/2 tsp Salt
  
• 180 g Dark chocolate mocha beans
  
• 4 tbsp Butter
  
• 2 Eggs, at room temperature
  
• 100 g Caster sugar
  
• 1 tsp Vanilla extract
  
• 40 g Icing sugar, sifted

1. Preheat the oven to 165C/330F. Line two baking trays with paper. Whisk the spelt flour, baking powder and salt in a mixing bowl. Melt the Mocha chocolate beans and butter in a bowl over a small pan of simmering water until smooth. Cool slightly.
   
2. Beat the eggs and sugar with an electric whisk until pale, about 2 minutes. Reduce the speed and add the mocha chocolate mix and vanilla extract. Sift in the flour mixture and fold until combined. Cover the bowl with a plastic wrap and chill for 2 hours until firm, or up to overnight.
   
3. Put the icing sugar in a small bowl. Shape the dough into 32 balls and roll in the icing sugar. Put them on the prepared baking trays 4-cm apart and press down lightly to flatten. Bake for about 12 minutes until the edges set. Let cool on the baking sheets for 5 minutes and then put on a rack to cool completely.

Bacon Chocolate Chip Cookies

Again another good recipe from this site,
This is a really delicious chocolate chip cookies, and with bacon on it, made it more scroumptious.

Bacon Chocolate Chip Cookies

(makes 12+ cookies)

Ingredients:

1/2 cup butter (softened, feel free to replace some with bacon grease)
1/2 cup brown sugar (packed)
1/2 cup white sugar
1 egg
1 teaspoon vanilla extract
1 1/8 cup all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup dark chocolate chunks
5 strips bacon (I used candied bacon)

Directions:
1. Cream the butter and sugar in a bowl.
2. Beat in the egg and vanilla extract.
3. Mix the flour, baking soda and salt in another bowl.
4. Mix the dry ingredients into the wet.
5. Mix in the chocolate and the bacon.
6. Place the dough onto a cookie sheet one table spoon at a time.
7. Bake in a 350F preheated oven for 8-10 minutes.

Italian Polenta Cookies

The source recipe from here

Italian Polenta Cookies
By Martha Stewart from Martha Stewart's Cookies book


Ingredients :

1 3/4 cups all purpose flour
1 cup Italian polenta or coarse yellow cornmeal
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
2/3 cup sugar
1 tablespoon finely grated lemon zest
1 large egg
1 large egg yolk
1 teaspoon pure vanilla extract

• Preheat oven to 350 F. Whisk together four, polenta and salt in a bowl.
• Put butter, sugar and lemon zest in the bowl of electric mixer fitted with paddle attachment, beat on medium-high speed until pale and fluffy, about 2 minutes, scraping down the sides of the bowl as needed. Add egg and egg yolk, one at a time, beating after each addition to combine. Mix in vanilla. Gradually add flour mixture, and beat until just combined. Transfer better to a pastry bag fitted with a 7/16-inch star tip (such as Ateco #825)---> Aku pake spuit 1 M wilton.
• Pipe S shape about 3 inches long and 1 inch wide, spacing 1 1/2 inches apart on baking sheets lined with parchment. Chill in freezer until dough is firm, about 30 minutes. Bake cookies until edges are golden, 15 to 18 minutes, rotating sheets halfway through. Transfer cookies on parchment to wire racks to cool completely. Cookies can be stored in an airtight container at room temperature up to 1 week.

Sugar free cocoa Oatmeal cookies

I'm trying to go on diet, but still craving something sweets, so I made this cookies.
I found the recipe from here, taste so good, you didn't know it , no sugar and egg on it.

Whole Grain Low-Sugar (or sugar-free) Chocolate Cookies with Pecans

(Makes about 20 medium-sized cookies, recipe adapted from One Smart Cookie created by Suzanne Lenzer for the New York Times.)

2/3 cup whole wheat flour (you could use white whole wheat, but I just used regular whole wheat flour)
1/4 cup + 1 T unsweetened cocoa powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup butter or margarine (softened at room temperature or melted on lowest setting in microwave)
6 T granular Splenda (or use sugar if you don't care about having a low-sugar cookie)
3 T brown sugar (or use 3 T more Splenda if you want sugar-free cookies)
1 T vanilla
1/2 cup "oatmeal crumbs" or rolled oats (To make "oatmeal crumbs" buzz the rolled oats in the food processor or blender until they are coarsely ground, then measure the amount you need. I use these in lots of baking, and they're also good as a binder in meatballs or meatloaf.)
1/4 cup finely chopped pecans (measure 1/4 cup pecans, then chop with chef's knife)

Preheat oven to 350F/175C. In a bowl large enough to hold all the ingredients, combine the whole wheat flour, cocoa powder, baking soda, and salt.

In a smaller bowl, stir together the melted or softened butter, Splenda, brown sugar, and vanilla. Stir this mixture into the dry ingredients. (I used a rubber scraper to scraper out every bit!) Stir the "oatmeal crumbs" into this mixture, then fold in the finely chopped pecans.

Line cookie sheet with parchment paper, or if you don't have any parchment paper, I'd use non-stick spray. Scoop out a heaping tablespoon of dough at a time, roll into a ball, then arrange on parchment, leaving about two inches between cookies because you're going to smash them down. Use a flat turner or the bottom of a glass to smash down the cookies so they're about 1/4 inch thick.

Bake cookies 15-16 minutes, until they are fairly firm to the touch. Remove and let cool on cooling rack for 20 minutes or longer before eating. These will keep several days in a plastic container with a lid if you can manage to keep them around that long!

Lemon Squares

Lemon Squares from American test Kitchen
For the crispest crust and firmest filling, prepare the crust and
filling independently, then combine and bake to marry their flavors
and set the filling.

Test Kitchen Discoveries

Blend both lemon zest and lemon juice in the filling for the brightest
flavor. Do take the extra step and strain out the zest, which would
mar the otherwise smooth texture.
Enrich the curd topping with heavy cream, which tempers the acidity of
the lemon and lends a lush texture.
Make sure to line the baking pan with a foil "sling"; otherwise it
will be quite tricky to remove the bars without damage.


STEP BY STEP


How to Make Lemon Squares


1. Sprinkle the crust crumbs into the pan and press down gently with a
measuring cup to form an even layer.


2. The lemon curd is done when dragging a finger through the curd on
the back of a spoon leaves an empty trail behind.


3. Press the curd through a fine-mesh strainer to remove the lemon zest.


4. After pouring the hot curd into the pan, tilt to ensure an even layer.
Lemon Squares
Makes 9

Most lemon squares are far too sweet and none too lemony. We wanted to
reverse that and make a crisp-crusted lemon square with a vibrantly
bright lemon flavor.


Crust

1 1/4 cups all-purpose flour
1/2 cup confectioners' sugar
Pinch table salt
12 tablespoons cold unsalted butter (1 1/2 sticks), cut into 12 pieces

Filling

4 large eggs
3 large egg yolks
1 cup granulated sugar
Pinch table salt
1 tablespoon grated lemon zest plus 2/3 cup juice from 4 lemons
2 tablespoons unsalted butter , cut into 2 pieces
2 tablespoons heavy cream
Confectioners' sugar

1. For the crust: Adjust rack to middle position and heat oven to 350
degrees. Line 8-inch-square baking pan with aluminum foil, leaving
overhang on all sides.

2. Pulse flour, sugar, and salt in food processor 2 to 3 times. Add
butter and pulse until mixture resembles coarse meal (some pea-sized
pieces of butter will remain) and will stick together if squeezed into
ball, about fifteen 1-second pulses. Sprinkle dough into prepared pan
and press in even layer. Bake until light golden brown, 15 to 20
minutes.

3. For the filling: While crust is cooling, whisk eggs, yolks, sugar,
and salt together in saucepan. Add zest and juice and cook over
medium-low heat, stirring constantly, until thickened and
pudding-like, 8 to 10 minutes. Press through fine-mesh strainer into
medium bowl. Stir in butter and cream.

4. Pour filling over crust and tilt to spread evenly. Bake until
filling is set, about 15 minutes. Cool to room temperature, at least 1
hour, then, using foil overhang, lift bars from pan and cut into 9
squares. Dust with confectioners' sugar just before serving. (Squares
will keep in airtight container in refrigerator for 3 days. Redust
with confectioners' sugar before serving.)

Petite parmesan Choux pastry (sus kering)

This Choux pastry is different, it is more taste like cheese cookies, hollow in the middle of the cookies.

Ingredients:

225 ml air (water)
100 gr margarine
110 tepung terigu (flour)
1 sdt baking powder ( 1 tsp Baking powder)
50 gr keju parmesan (optional) ( parmesan cheese)
3 butir telur ( 3 eggs)

Directions:

1. masak air dan mentega hingga mendidih ( boiled water and margarine)
2. masukkan tepung terigu, aduk hingga kalis, angkat, dinginkan ( add flour, stir, till dissolved, let it cool)
3. masukkan telur satu persatu sambil dikocok hingga rata, masukkan baking powder(add egg one by one ,mixer till blend, add baking powder)
4. masukkan keju ( add parmesan cheese)

5. masukkan adonan kedalam plastik segitiga, semprotkan diatas loyang
yg sudah dioles mentega ( put the dough in to the pastry bag, piped them small size),

Baked 200 C, till golden yellow.

tips : bila sus kering kurang renyah, bisa dioven kembali setelah dingin

Lidah kucing

Lidah Kucing

Bahan:
250 g mentega asin (salted butter)
200 g gula bubuk
1/2 sdt vanili bubuk
5 putih telur ayam
250 g tepung terigu

Cara membuat:
Panaskan oven pada suhu 140 C.
Kocok mentega, gula, dan vanili hingga lembut.
Masukkan putih telur sedikit sedikit sambil kocok hingga tercampur rata.
Tambahkan tepung terigu, aduk rata.
Masukkan adonan ke dalam kantong semprotan kue. Gunting ujungnya
selebar 0,75 cm.
Semprotkan adonan ke atas loyang khusus untuk kue lidah kucing.
Panggang dalam oven selama 20 menit hingga kuning keemasan dan kering.
Angkat dan dinginkan.

Untuk 600 gram

All the goodies for Christmas

KAASTENGEL
(sumber: Sedap Sekejap)

125 g mentega (aku butter + margarin)
2 kuning telur
25 g tepung maizena
150 g terigu
1/4 sdt baking powder (aku gak pake)
100 g keju edam, parut (atau parmesan, parut)
50 g keju cheddar, parut panjang untuk hiasan
1 kuning telur untuk olesan

Cara Membuat :
Kocok mentega dan kuning telur sampai lembut, masukan keju edam.
Ayakkan terigu, baking powder dan maizena di atas adonan, aduk rata.
Bentuk panjang (lk 3 cm), olesi permukaannya dengan kuning telur.
Taburi keju parut. Oven sampai matang, suhu rendah saja 140-150 derajat agar betul-betul renyah merata.

Speculaas ( Dutch spice cookies)

I made this yesterday, Speculaas = Dutch spiced cookies,
These delicious cinnamon-gingery treats are traditionally eaten at Sinterklass ( santa claus day), a Dutch festival on Dec. 5, but have become so popular that they're now enjoyed throughout the year.

The original recipe from here.

1 cup unsalted butter

2 tsp. vanilla extract

1 cup granulated sugar1

1/4 cup brown sugar, firmly packed

2 large eggs, lightly beaten

3 1/2 cups all-purpose flour

2 tsp. baking soda

2 tsp. cinnamon

1 tsp. nutmeg

1 tsp. ground cloves

1/2 tsp. ginger

1/2 tsp. ground anise seed

1/8 tsp. salt

1/2 cup sliced almonds

In large mixing bowl combine butter and vanilla with both sugars andbeat untill light and fluffy. Add beaten eggs and blend well. Sift theflour and all remaining dry ingredients together and beat into thebutter mixture. Mix in the sliced almonds by hand, so as not to crush them. Divide the dough into 4 equal portions and chill overnight.

Pre-heat oven to 350 degree. Roll the cooled dough into 1/4-inch thick portions and cut with cookie cutters or shape with a special speculaasmold or other cookie mold . Bake for 10-15 minutes and store inairtight container.

Makes 36 cookies
It is best to put the dough together at night so the cookies can bebaked the next day.

In every recipe it says to put it in the refrigerator over night. I think because of the spices they have time to mix and be more flavor-full.

Garlic Shallot Cookies

I can't stop to eat this cookies, really delicious. Found the recipe from Yochana's Blog.

Ingredients:

160 gm. Butter
90 gm. sugar
1/8 tsp. salt
3 cloves garlic - pounded
2 tsp. dried chillies flakes
50 gm. fried shallots - crushed
1 egg
75 gm. grated cheese
200 gm. plain flour
1/2 tsp. baking powder

1 egg - for glazing

Method:

(1) Cream butter and sugar till creamy. Add in salt and pounded garlic
and blend till well mixed.
(2) Add in egg and the rest of the ingredients. Chill in the fridge
for 20 mins. before rolling into round balls.
(3) Use a fork to press the top to get some patterns on it.
(4) Bake at 140C for about 25 to 30 mins or till crispy.
(5) Store in cookie containers.

Putri Salju Coklat

Mampir ke Blognya Nining, nyontek resepnya, wah enak nih, biasanya putri salju nggak pake coklat ini pake coklat, asih juga.

resep dari SEDAP ix/2008

Ingredients:

150 gram mentega

75 gram gula halus

75 gram dark cooking chocolate, lelehkan

25 gram coklat bubuk

1 kuning telor

250 gram terigu

1/4 sdt baking powder

Taburan:gula halus

Directions:

- Kocok mentega+gula halus, sebentar aja

- Masukkan DCC leleh, aduk rata

- Masukkan kuning telor, aduk rata- Masukkan coklat bubuk+terigu+baking powder sambil diayak, aduk rata

- Cetak bentuk bulan sabit atau sesuai selera

- Panggang di oven suhu 160 deg C, selama kurang lebih 20 menit

- Angkat, panas-panas taburi gula bubuk

Double chocolate espresso cookies - thick and chewy

If you like thick and chewy chocolate chip cookies, well this recipe is a good one to try, yumm...

The original recipe from here. I only used Ice cream scope to shape the cookies, not so complicated like this recipe did it. I just realise when I write down the recipe in here, I forgot to melt the butter, so I didn't melt the butter but the cookies still taste nice, thick and chewy.

Makes 15-18 cookies

1 3/4 cups plus 2 tablespoons all-purpose flour

2 tablespoons espresso powder (finely ground espresso bean - not instant)

1/2 cup good unsweetened cocoa powder (I used Scharffen Berger)

1/2 teaspoon baking soda

1/2 teaspoon salt

12 tablespoons (1 1/2 sticks) unsalted butter, melted and cooled until warm

1 cup light or dark brown sugar,

packed 1/2 cup granulated sugar

1 large egg plus 1 egg yolk

2 teaspoons vanilla extract

1-1 1/2 cups chocolate chips (semi-sweet and / or white chocolate)

Adjust oven racks to upper and lower-middle positions and heat oven to 325 degrees.

Line two large cookie sheets with parchment paper or a silpat liner .

Whisk flour, cocoa, baking soda, espresso powder and salt together in medium bowl; set aside Mix butter and sugars together until thoroughly blended.

Beat in egg, yolk, and vanilla until combined.

Add dry ingredients and beat at low speed until just combined. Stir in chips to taste.

Roll 1/4 cup dough into ball. Holding dough ball in fingertips of both hands, pull into two equal halves. Rotate halves 90 degrees and, with jagged surfaces facing up, join halves together at their base, again forming a single ball, being careful not to smooth dough's uneven surface. Placed formed dough balls onto cookie sheet, leaving 2 1/2 inches between each ball.

Bake, reversing positions of sheet halfway through (from top to bottom and front to back) until cookies start to harden at edges yet centers are still soft and puffy, 15 to 18 minutes. Cool cookies on sheets. When cooled, peel cookies from parchment.

Best ever traditional peanut butter cookies

This recipe is so easy , and yummy. The original recipe from Unilever. I added ground peanuts in it.

Makes 40 cookies

2/3 cup Peanut Butter 150mL
1/2 cup Margarine 125mL
1/2 cup granulated sugar 125mL
1/2 cup lightly packed brown sugar 125mL
1 egg
1 tsp vanilla 5mL
1.5 cups all-purpose flour 375mL
1 tsp baking soda 5mL
1/4 tsp salt 1mL

Preparation

1. In bowl, cream together Peanut Butter, margarine, sugars,egg and vanilla until light and fluffy

2. Combine flour, baking soda and salt; stir into peanut butter mixture

3. Shape into 1 inch (2.5 cm) balls and place on ungreased bakingsheets. Flatten with fork.

4. Bake at 350 F (180 C) 10 minutes or until lightly browned. Cool on rack.

Macaroons

I made this last week, smell so fragrance, taste yummy.... and chewy...... , the original recipe from here.

Coffee Hazelnut Macaroons

I made this today , yea , I did it, thanks to Florence who is so kind for sharing this full proof recipe and secret to make a wonderful Macaroons. I used Martha Stewart recipe for the Hazelnut filling. Link to Laduree (paris)

Ingredients:

(A)

50g almond meal

6g coffee powder

65g icing sugar

(B)

45g egg white

45g castor sugar

Method:

1. Sieve and mix all ingredient in (A) well.

2. Beat egg white till white and add in sugars by thirds and beat till glossy and stiff. my egg .

Fold in almond mixture by thirds till well combined.

3. Pipe batter on to a baking tray lined with parchment paper and leave enough room between each macaron for expansion.

4. Rest the piped macarons for at least 50 - 60 minutes or till dry and not sticky to touch.

5. Preheat oven at 180C for 10 minutes. Reduce temperature to 150C and pop the tray into the oven on the lowest rack.

Bake at 150C for 10 minutes. Frilly feet should appear here.

6. Reduce temperature to 120C and bake for 6 minutes. Finally reduce temperature to 110C and bake a further 5 minutes or till dry.

7. When out of the oven put the parchment paper with the macarons on top of a piece of very wet towel. Peel the macarons off the parchment paper and leave them on a cooling rack.

8. Sandwich the macarons with your favourite fillings.

Hazelnut filling:

Ingredients

Makes 3 cups

3 large egg whites

1 cup sugar

1 cup (2 sticks) unsalted butter, at room temperature, cut into pieces

Directions:

In the bowl of an electric mixer, whisk egg whites and sugar. Set mixer bowl over a saucepan of simmering water and heat mixture, whisking often, until it feels warm to the touch and sugar is dissolved, 3 to 5 minutes. Transfer bowl to the mixer, and fit with the whisk attachment. Whip on high speed until mixture is stiff and shiny, 3 to 5 minutes. Add butter, one piece at a time, and continue mixing until butter is thoroughly incorporated. The filling can be kept, covered and refrigerated, up to 1 week. Bring to room temperature before stirring.

Variations: To make hazelnut-honey filling: In a small bowl, combine 1/2 cup of macaroon filling with 1/3 cup finely ground hazelnuts and 2 tablespoons good-quality honey.

Semprit maizena

I made this a couple days ago, the original recipe is from Yasaboga book ( seri resep praktis, kue kering)

Ingredients:

150 gr butter/margarine

200 gr icing sugar

2 eggs

250 gr maizena/ cornstarch

250 gr flour

1/2 tsp baking soda

1 tsp vanilla essence

raisins for decoration

Baked 170 C for 19 minutes.

Coffee chocolate stick cookies

Ingredients:


250 gram all purpose flour

100 gram margarine

100 gram sugar

50 gram whip cream and 1 1/2 tsp instant coffee diluted with 1 tsp hot water

1 egg yolk


Decorations:

25 gram dark cooking chocolate melted

Directions:

Heat the oven, 150 C, bake for 15 minutes , and 120 C for 17 minutes

Mix sugar and margarine till soft for 2 minutes, add whip cream and coffee mix again till blend.
Add egg yolk,blend it with wooden spoon add flour. Bake. Drizzled with melted chocolate on top when the cookies is cold.

Cheese button cookies

Another one that I baked for this festive season, yumm, the recipe is from here