Orange cardamon cookies

 Merry Christmas everyone!

• 2 cups all purpose flour,
• 1½tsp. baking powder,
• ¼ tsp. salt,
• ¾ stick unsalted butter, softened,
• ⅓ cup shortening,
• ¾ cup confectionery sugar,
• ½ cup custard powder (see below),
• 1 large egg,
• 1 Tbsp. orange juice,
• Zest of 1 orange,
• 1 tsp. cardamom, grounded.

Method:

1. In large bowl, sift together flour, crusted powder, salt and cardamom. Set aside.
2. In an electric mixer fitted with the paddle attachment, cream butter and sugar until fluffy and pale, about 3-5 minutes. Add egg and beat for about 2 minutes.
3. Add flour mixture and mix on low speed until thoroughly combined. Add orange juice and orange zest and blend.
4. Remove dough from bowl, make a ball, and place on a large piece of plastic wrap on counter. Wrap the sides of wrap over the ball, then press down with the palm of your hand and make a disc about 2" thick. Finish wrapping the disc with the plastic wrap. Chill dough for about 1-2 hours.
5. Remove disc and remove plastic wrap. Roll out onto a piece of parchment to about 1/4″ thickness. Slide your parchment paper and dough onto a board, then place in refrigerator for about 15 minutes.
6. Preheat your oven to 325°F. Remove from fridge, and cut your shapes using the cutters of your choice, placing them on a baker sheet lined with a silicone baking mat (or parchment).
7. Place sheet with cookies into freezer for 15 minutes before baking. Bake 12-14 minutes, or until edges are golden brown depending on size and shape. Cool sheets on wire racks for 10 minutes, then gently remove cookies and place on wire racks to finish cooling. 

Custard powder
  For one cup of custard powder combine together:

• 1 cup sugar,
• ¼ cup corn starch,
• ¼ cup nonfat dry milk
• 1 tsp. salt.

*Cookies recipe was adapted from Julia Usher's cutout cookies

Marzipan Christmas cookies

Perfect for Christmas. Enjoy!

Ingredients:

• 2 cup all-propose flour,
• 1. 76 oz confectioners sugar,
• 3.6 oz almond paste,
• 1.3 sticks cold butter,
• 1 egg yolk,
• ½ tsp. almond extract.

Method:

1. Place all the ingredients into a bowl, mix until they are combined. Shape the dough into a flat disk, wrap in cling film. Refrigerate for 1 hour (or up to 3 days).
2. Roll the dough into walnut size balls. Stamp and flatten to desired thickness with cookie stamp. Place the cookies on a baking tray lined with baking paper.
3. Bake at 350°F for 12 - 15 minutes until slightly golden and until the edges begin to brown. Cool down on a wire rack.
4. Store in airtight container for max. 7 days.

From: Moje Wypieki

Dark chocolate crackle cookies

I found this recipe in Kuchnia Magazine. I loved them right away for their deep chocolate taste. Keep cookies on the airtight container up to 7 days and they will stay fresh and moist.

• 8 oz semi-sweet chocolate,
• 1 ¼ cups all-purpose flour,
• ½ cup cacao powder,
• 2 tsp. baking powder,
• ¼ tsp. salt,
• 4 ⅕ oz unsalted butter, softened,
• 1 ¼ cup brown sugar,
• 2 large eggs,
• ⅓ cup milk,
• 1 cup confectioners sugar.

1. Put the semi-sweet chocolate in a microwave-safe bowl and microwave in 30 seconds intervals, stirring, until smooth.
2. Sift together the flour, baking powder, cacao and salt in a medium bowl. Set aside.
3. Beat butter and brown sugar until light and fluffy, about 2-3 minutes. Add eggs, vanilla extract and beat until well combined, about 1 minute.
4. Pour into butter mixture melted chocolate, whisk until combined.
5. Reduce the mixer speed to medium low and beat dry ingredients in 2 batches, alternating with milk.
6. Wrap dough and refrigerate at least for 2 hours or overnight.
7. Preheat oven to 325°F. Line a couple baking pans with parchment paper.
8. Put confectioners sugar in a bowl. Form the cookies into 1 1/2-inch balls. Roll the balls in the confectioners sugar to coat.  Place on the baking sheets spaced about 2-inch apart. 
9. Bake for 13-15 minutes until cookies puffed and firm. Let cool completely on the banking sheets.