Kringles
Oma’s Ring Cookies)

3/4 lb. (~3 cups) All Purpose Flour
1/2 lb. Butter
9 Tb. Heavy Cream
Egg White
Sugar

Heat oven to 350 degrees.

Mix flour, butter and cream in a food processor or by hand with a pastry blender until smooth.

Roll thin (1/8”) on floured board and cut with a donut cutter.

Whip a couple of egg whites until foamy, but not stiff.

Dip or paint one side of each ring with egg white and dip same side in sugar to coat. Place cookie, sugar side up, on a greased baking sheet and bake for 20 minutes until a pale golden color.

“Barna” Linzer Squares
Submitted by Beth Turi

This recipe was passed down to me from my Hungarian grandmother, who learned it from her mother. Barna is the Hungarian word for brown. While I know this is not a cookie, Mr. Lopate mentioned “linzers” in his announcement for this contest, and it made me think of this recipe. I make this recipe at Thanksgiving, as it is a very beautiful item, and one my grandmother used to make with a cranberry-orange relish. I used to make it that way as well, until that product was discontinued by Ocean Spray. I have since switched to Red Currant Jam, which was recommended to my mother on a trip to Linz, Austria.

½ lb. walnuts, ground
½ lb. unsalted butter, softened
1 cup+2 Tbsp. granulated sugar
Zest of 1 orange
3 cups flour
2 eggs
1 tsp. baking powder
¼ tsp salt
2 ½-3 tsp Cinnamon to taste/color
Approx 20oz Red Currant Jam (I use d’arbo. It comes in a 16 oz jar.)

In a food processor, grind walnuts. Set aside. In a bowl, combine flour, baking powder, salt and 2 tsp. of cinnamon. Mix to combine and set aside. Cream butter, sugar and orange zest in the food processor. Add eggs, one at a time, pulsing to combine. Add nuts back into butter mixture and pulse to combine. Then add flour mixture, gradually, until combined. If the dough is light in color, or doesn’t seem well scented with cinnamon, add a little more. It should be a medium brown.

In a small bowl, whisk the jam until smooth.

Remove the dough from the food processor. It will be soft. Divide it 60/40, pressing the larger side into the bottom of a buttered, 9”x13” baking dish. Use as much as you need to evenly cover the bottom.

Pour the jam over the dough in the bottom of the pan and spread it evenly with a spatula. Add more jam if you need it to cover fully.

With the remaining dough, roll bits of dough into snakes and create a lattice pattern over the jam. Begin with long diagonal lines and then fill in as need be. Then work in the opposite direction. (Because this is a soft dough, it is not always easy to work with.) Use flour on your hands/work surface if it helps.

Bake at 350 degrees for 40-45 minutes, turning halfway through. It’s done when the bottom layer is nicely risen and the jam is bubbling around the edges. Cool in the pan. Loosen edges and then cut into squares.

Not so Mexican Mexican wedding Cakes 2 ways

I make these every year and love them

Anise Cakes

1 cup butter
2 Cups Confectionery Sugar
2 tsp anise extract
2cups flour sifted
1 cup walnuts coarsely ground

Beat Butter until fluffy
add 1/2 cup conf sugar and anise extract
Beat in flour
Add Walnuts

form ball
wrap in plastic
chill 30 min

Oven 350

Form balls with about 2 tsp full of dough-place 2" apart on parchment covered sheet

Bake until just golden on bottom- 15 min,- ish

remove and let cool 5 min then toss with remaining conf sugar

when serving dust with additional conf sugar for presentation

Brown Butter Cakes

1 Cup Butter- Brown and chlll until solid

2cups of conf sugar
2 tsp Vanilla
2 Cups Sifted Flour
2 cups walnuts

Optional- cinnamon& Allspice for dusting

Follow same instructions as above with the added steps of browning butter before hand and adding the optional spices to the final sugar for tossing.

Italian Nut Cups

Ingredients:
Dough
• 1/4 lb salted butter
• 2 (6 ounce) package soft cream cheese
• 1 cup flour, sifted

Filling
• 1/4 lb salted butter
• 1 cup chopped pecans
• 2 eggs (separated–see directions,beat egg whites)
• 1 cup sugar
• 1 cup raisins
• 2 teaspoons vanilla extract
Directions:
For dough
1. Cream together butter and soft cream cheese until creamy.
2. Add 1 cup sifted flour–mix until all ingredients are incorporated
3. Divide mixture into quarters then divide each 1/4 into 12 equal pieces. Press each piece into a tiny ungreased muffins tin. NOTE*** If dough is still sticky, lightly flour fingertips while working. Chill formed dough for 1 hour.
For filling and to complete
4. Mix filling ingredients together–cream together softened butter and sugar, beat in egg yolks, then add vanilla. Stir in raisins and nuts. Fold in stiffly beaten egg whites.
5. Fill nut cups with the filling mixture 2/3 full.
6. Bake at 325 degrees Fahrenheit for 35-45 minutes (until browned).
7. Let stand several minutes before removing from tins.

KIFLIS (the best recipe: accept no non-yeasted non-sour-cream variants!)

My Irish Baptist grandmother learned how to make these Hungarian cookies from her in-laws, passed it to her daughters, and now I, the Korean adopted granddaughter, am the last person in the family who bakes them. I'm also pretty sure that they used to be our family's Rosh Hashanah cookies--but somebody converted, and that info's just lost to the aeons.

One day before baking, make components and refrigerate overnight, covered:
FILLING: combine 3 egg whites, 3/4 c. sugar, 2 1/2 c. ground walnuts.
DOUGH: combine 1/2 lb. soft butter, 3 c. flour, 3/4 c. sugar, 3 egg yolks, 8 oz sour cream, 1 envelope yeast dissolved in 1-2 oz warm water.
SHAPING: Dough handles best when cold. Use 1/4 dough at a time and keep the rest in fridge. Take this quarter of dough and notch into 12 portions (divide into fourths, then thirds). Pinch off one portion and roll into small ball on a very well-floured board or table. Using well-floured rolling pin, roll ball (with quick, light jabs) until about 1/4" thick or even slightly thinner, into a rounded triangle shape, flipping if if gets sticky. With a butter knife, smear the base of triangle with liberal smear of nut filling (about 1 1/4 tsp), not quite to the corners (so it won't leak). Then roll up, starting with the base, into a crescent, drawing the two points lightly toward each other. Place on ungreased cookie sheet (I use parchment). When you've got half of them shaped, turn oven to 375 degrees (or if this is your first time working the dough, 365 degrees), and bake 15 minutes. Start in fast on the second portion! Kiflis will be plump and lightly golden and ugly, well-browned on their bottoms, may crack a tiny bit over their swollen backs.
Now, at this point, we let them cool, then pop them into freezer bags and freeze until the day before we want them, or mail to cousins (they mail very well). Thaw on the counter, in the bag, the night before you want them. Frankly, they do NOT taste the same when they're fresh--the freezing seems to help the yeast and sour cream flavors meld. Then Christmas morning, roll them in powdered sugar (if you like--some of us prefer them without), and eat them with your milky coffee.
They are tender, extremely rich, and not quite like anything else I've tasted in the range of eastern European nut pastries.

Spumoni Bars
2 sticks softened butter
1 1/2 cups powdered sugar
1 egg
1 tsp. vanilla
2 1/2 cups flour
Mix together, adding flour last. Divide into 3 equal parts in separate bowls. To one third add 2 oz melted baking or bittersweet chocolate and 1 tsp instant espresso powder and mix well. To another third add green food coloring and 1/2 cup chopped pistachios; mix well. To the last third add red food coloring, 2 tsp rum flavoring, and (optional) 1/3 cup finely chopped dried cherries; mix well. Line a loaf pan with waxed paper; place chocolate dough in first and pat/spread evenly. Add green dough next and spread evenly, followed by red dough. Chill at least two hours and cut in half lengthwise, then in 1/8-inch slices (alternatively cut in thirds lengthwise for bitty cookies). Bake at 375 5-7 minutes.

Walnut .... Balls--because crescents are too fragile

This recipe was handed down to me from my girlfriend's Italian mother, Daisy. She was 78 years old at the time, and taught me many classic recipes from the turn of the century when she learned them from her mother. I still mix the cookies by hand, the way she taught me. However I have been making them with cultured butter and double the walnuts to fit my tastes.

I also often double the recipe because once everyone sees the dough in the fridge, they are pent up and just attack the cookies after they are baked.

1/2 cup cultured butter-- room temp
1/2 cup shortening --room temp
1/3 cup sugar
2 tbs water
2 tsp vanilla
2 cups flour
1 cup chopped fine walnuts (measure after chopped)
About 1 cup confectioners sugar to coat cookies

Soften butter by leaving out several hours, preferably overnight. Using a meat carving forchette (giant fork) cream the butter and shortening together until fully mixed. Add sugar and mix until combined with giant fork. Scrape the sides; get everyone together.

Mix in water and vanilla. They will want to remain separate, but they must be buds. Once the mixture is uniform, add flour and walnuts.

Refrigerate overnight. Don't skip this.

Preheat oven to 325.

Roll into balls about the width of a quarter, or smaller if you have the patience. Place onto an ungreased cookie sheet. You can crowd the sheet because they don't spread. This recipe fills two to three sheets, depending on how big the balls are.

Bake about 20 minutes or until they are just starting to show color. The bottom will be lightly browned. Let cool. Submerge in confectioners sugar and press it on to get a thick coating.

Best served with tea or coffee. Excellent for law school students, or anyone who appreciates having their sugar rush slowed with walnuts. These will keep for months if stored in an airtight container.

Malt and Fudge Squares

Dough
1/4 cup butter, softened
½ cup sugar
½ of an egg (beat and divide; use ½)
1 ounce unsweetened chocolate, melted
2 tablespoons milk
½ teaspoon vanilla
1 cup all-purpose flour
¼ teaspoon baking powder
¼ teaspoon salt
½ cup chopped pecans

Filling
2 cups confectioners’ sugar
1/2 cup malted milk powder
¼ cup butter, softened
1 tablespoon milk
1 teaspoon vanilla

Topping
2 ounces unsweetened chocolate, melted
Preheat oven to 400 degrees.
To make dough, mix together butter, sugar, ½ egg, chocolate, milk and vanilla in stand mixer. In separate bowl, whisk together flour, baking powder and salt. Mix flour mixture into butter mixture, beating on low speed until soft dough forms. Beat in pecans.
Spread dough in unbuttered 9” square pan. Bake 10 to 15 minutes or until set. Cool
To make filling, mix together confectioners’ sugar, malted milk powder, butter, milk and vanilla in stand mixer. Spread over baked layer. Chill.
For topping, spread melted unsweetened chocolate evenly over filling. Chill, then cut into 1-inch squares before completely firm.

The Daring to Date Again Chocolate Chip Cookie

2 cups plus 1 tab. of flour
1 tsp. baking soda
1 ½ tsp. salt

2 sticks of unsalted butter
1.5 cups of dark brown sugar
2 eggs
Grated rind of one orange
1.5 teaspoons of vanilla extract

1 24 ounce bag of semi-sweet chocolate chips
[walnuts to taste]
2 tablespoons of a liquid mixture (you choose the amounts) of whiskey and water
[Chopped walnuts to taste]

----------------

1. Sift the flour, then measure, add baking soda and salt and sift again. Put aside.

2. Cream butter, add brown sugar, then beat in eggs one at a time. Mix in the orange rind and vanilla.

3. Add the dry ingredients to the butter/brown sugar/eggs, then the chocolate chips and walnuts, if you like walnuts in your cookie.

4. Add whiskey.

5. Bake whatever size cookie you like on an ungreased cookie sheet for 9-11 minutes at 375 degrees. Cool, and eat.
 

Hello!

My favourite holiday cookie recipe is gluten free black sesame short bread with candied ginger. I cannot eat gluten for health reasons, but actually rice flour makes shortbread with a superior crunch even if you have no trouble with wheat.

Here is a link to the recipe with photos...

https://bigsislittledish.wordpress.com/2012/12/12/black-sesame-shortbread-with-candied-ginger-gluten-free-travels-in-taiwan/

Here is the recipe...

BLACK SESAME AND CANDIED GINGER SHORTBREAD (GLUTEN-FREE)

Makes 16 cookies

1 stick (8 tablespoons) butter
1/2 cup confectioners sugar
3/4 cups white rice flour (mochi flour would work too)
1/2 cup arrowroot starch
1/8 cup tapioca starch
pinch of salt (don’t skip this!)
1/4 cup black sesame seeds
1/4 teaspoon ground dry ginger
Candied ginger for topping

Pre-heat oven to 325 degrees. Cream the butter and sugar in a large bowl until light and fluffy. Add the rice flour, arrowroot starch, tapioca starch, salt, sesame seeds and dry ginger. I used my hand to combine the dough and continued working it until it was glossy, pliable and every crumb had been gathered into the ball. Divide the ball of dough in two. Divide the two balls into four lumps each. Divide each lump in half to make 16,even sized cookies total. Roll each of the 16 lumps into little balls and place, evenly spaced on a lined cookie sheet.
Using a wet fork, compress each cookie to flatten them and make a lines on the top. Thinly slice the candied ginger and carefully place a strip of it into each of the long depressions made by the fork. I was skeptical that the ginger would stay put, but they did!
Bake the cookies for 20-25 minutes or until they look a bit golden on the bottom edge. Allow the cookies to cool before eating them! If fact these ones really taste better after having a day to mellow and blend.

Ginger Cookie Recipe
with many “mothers”
Lucy Wheaton, Lucille Lord, Karen Smith
Ingredients:
1 Cup white sugar
¾ Cup softened butter (1-1/2 sticks of butter)
1 Egg
¼ Cup x-strength molasses
2 Cups white flour
2 Teaspoons baking soda
1 Teaspoon regular salt
1 Teaspoon ground cinnamon
1 Teaspoon ground cloves
1 Teaspoon ground ginger

Equipment: Standing electric mixer, two large cookie
sheets, cooling rack, spatula and melon-ball with small
scoop and squeezable handle. Glass or bottle with
FLAT bottom.

With an electric mixer, cream the sugar and softened
butter. Add the egg and mix thoroughly. Add the
molasses and mix until it is all blended.

Sift the dry ingredients together and add to the
mixing bowl more-or-less cupful by cupful.

When the dough is thoroughly mixed (check the
bottom of the mixer bowl for unincorporated dry
ingredients), remove from the stand and
refrigerate dough for a couple of hours or overnight.

When you’re ready to bake, scoop 12 small scoops
of the dough and arrange on an unbuttered cookie
sheet. Butter the bottom of the flat-bottomed glass
or bottle, dip the buttered bottom in a bowl of sugar
and, working one-by-one, flatten each ball of dough
on the sheet. Then take a teaspoonful of sugar and
tap each cookie to make a little “sugar moon.”

Bake in a 350 degree oven for approximately 7-1/2 to
8 minutes. Remove to a baking rack while hot. Run
cold water over the baking sheet to cool it before
preparing the next batch.

As a batch of cookies bakes, you prepare the next
batch on the second cookie sheet. Etc., etc.

Yield is about 4-5 dozen. KKS

ROCKS

- 350 degrees Fahrenheit
- 5-7 minutes until brown (do not overbake)
- Lightly greased cookie sheets
- Makes about 6 dozen cookies

250 g unsalted butter
300 g light or dark brown sugar (or a combination)
3 eggs, separated
5 g baking soda, dissolved in 45 ml (3 tablespoons) boiling water
400 g all-purpose flour
3 g ground cinnamon
1 g ground cloves
3 g kosher salt
200 g raisins
150 g chopped walnuts

Preheat oven to 350 F.

Cream butter and sugar/s until fluffy.
Add 3 well-beaten egg yolks; and baking soda/boiling water mixture.
Sift together flour, spices and salt. Dredge raisins and nuts in sifted ingredients.
Stir flour/raisin/nut mixture into creamed butter mixture.
Beat 3 egg whites until stiff and dry. Fold into butter/flour mixture.
Drop batter by teaspoonfuls onto lightly greased cookie sheets. Bake 5-7 minutes until brown (do not overbake). Remove to rack to cool.

Grandma Barbara's Ricotta cookies

1) 1/2 lb. butter
2) 2 cups sugar
3) 1 lb. ricotta
4) 2 eggs
5) 2 tsp. vanilla
---------------------------------
6) 4 to 4 1/2 cups of flour
7) 1 tsp. salt
8) 1 tsp. baking soda
9) 2 tsps. baking powder

First, cream the first five ingredients together. Then add last four ingredients to the ricotta mixture. Mix until well blended. Place on a greased cookie sheet by teaspoonful. Pre-heat oven to 350 degrees. Bake for 10 - 12 minutes. Allow to cool and then ice with lemon flavored vanilla icing*.

Icing= in a small bowl add to 1 cup sifted powdered sugar 1 tsp lemon juice, 1 tsp vanilla and drizzle in warmed milk while stirring until icing is the consistency of molasses. Dip inverted cookies in mixture and place upright to harden.

Cookies can be stored in freezer in a zip lock bag in flat layers for up to two months.

We eat these cookies at all stages of their life cycle. Hot from the oven, cooled but naked, cooled with wet icing cooled with solidified icing and frozen solid from the freezer. It is matter of great debate in our family as to which stage tastes best.

French Sacristains Cookies and Homemade Puff Pastry Dough

https://suite.io/michael-vyskocil/5qv023h

Houdini Bars

(because they disappear like magic!)

Margarine (not butter) ½ cup (melted)
Yellow cake mix 1 box
Eggs 3
Cream cheese 1 package (8 oz)
Powdered sugar 1 pound
Flaked coconut ½ cup
Walnuts or pecans ½ cup (chopped)

Preparation: Preheat oven to 325. Grease a 15x10 inch jelly-roll pan. Remove cream cheese from refrigerator and allow to soften.

Base: Combine margarine and cake mix with 1 egg. Pat mixture into bottom of jelly-roll pan.

Topping: Beat remaining 2 eggs lightly. Add cream cheese and powdered sugar. Stir in coconut and nuts. Spread over base in jelly-roll pan.

Bake: Until golden brown, about 45-50 minutes. Let cool completely before attempting to slice. Makes 4 dozen bars.

From the cookbook Food to Make You Forget Your're a Teacher

Goji Berry Oatmeal Cookies
1/2 cup (1 stick) Earth Balance buttery sticks
3/4 cup honey
1 very ripe banana
1 Tbsp. unsulphured blackstrap molasses
1 tsp. vanilla extract
1 1/3 cups barley flour
1 cup rolled oats
1/2 tsp baking soda
1/2 tsp salt
1 tsp. ground cinnamon
1 cup chopped walnuts
1 cup goji berries (or other dried fruit of your choice)

Preheat the oven to 350F. Grease 2 cookie sheets and set aside.

In a large mixing bowl, cream the Earth Balance, honey, banana, molasses and vanilla with an electric mixer. In a separate bowl, combine the barley flour, oats, baking soda, salt and cinnamon. Add the dry ingredients to the wet, and combine with an electric mixer until just moistened.

Drop batter onto cookie sheets in rounded teaspoonfuls 2" apart. Bake 12-14 minutes, or until the edges begin to brown. Cool cookies on a rack, and enjoy!

Makes about 4 dozen cookies.

This recipe was adapted from Ken Haedrich's recipe for Honey Wheat Oatmeal Cookies in his book Country Baking.

By Cracky Bars

1. Preheat oven to 375 degrees. Grease
8 x8 or 9 x 9 inch baking pan.
2. SIFT together:
1 3/4 cups all-purpose flour
1 teaspoon salt
1/4 teaspoon baking soda
3. BLEND together:
3/4 cup Crisco shortening
1 cup sugar
CREAM Crisco and sugar well till
light and fluffy
4. ADD 2 eggs and beat well
5. COMBINE:
1/3 cup whole milk
1 teaspoon vanilla
ADD wet mixture alternately with dry
mixture to blend
6. Place 1/3 of batter in second bowl
7. ADD
1 square unsweetened chocolate,
melted and 3/4 cup chopped walnuts
8. SPREAD chocolate batter in well-
greased pan
9. ARRANGE 9 double graham crackers (or
however many will fit to cover
chocolate batter) over batter
10. ADD
3/4 cup semi-sweet chocolate chips
to remaining 2/3 of batter. Drop by
spoonfuls over graham crackers and
spread to cover.
11. BAKE in preheated oven 20-25
minutes.
12. Let cool and cut into squares or
bars.

Ischler Tortchen

2 ½ quarter pound sticks unsalted butter, softened
2/3 cup sugar
2 cups all purpose flour
1 ¾ cups ground almonds
1/8 teaspoon cinnamon
5 tablespoons of Raspberry Jam
Confectioners sugar

Cream butter and sugar in stand mixer at medium speed until light and fluffy. Beat in flour, cinnamon, and almonds ½ cup at a time until stiff dough forms. Form into ball. Wrap in wax paper and refrigerate for an hour.

Preheat oven to 325 degrees. Roll dough to 1/8 inch thick. With 2 ½ inch cookie cutter cut out as many circles as you can. Knead left over dough; roll out and cut more circles. Place cookies on an ungreased 14 x17 cookie sheet one inch apart. Before placing in oven, cut out the center of half the cookies with a ½ inch circle cutter. I use the cap of a small bottle of vanilla. Bake for 10 to 15 minutes until cookies just begin to color. Watch them carefully because they burn easily. With a metal spatula, gently ease the cookies off the baking sheets onto a cake rack. Cool for 20 minutes, then make sandwiches with a thin coating of jam. Sprinkle tops with confectioner’s sugar.

Adapted from The Cooking of Vienna’s Empire, published by Time-Life

Ginger Snaps
!.5 cups softened, unsalted butter
2 cups brown sugar
2 eggs
1/2 cup molasses
4 cups flour
2 tsp cinnamon powder
2 tsp powdered cloves
a little more than 1/2 tsp salt
2 tsp powdered ginger
4 tsp baking soda
Preheat oven to 350 degrees
Mix all ingredients in this order:
Cream butter
Add brown sugar, eggs, molasses
Add dry ingredients together. Blend into butter a little at a time
Chill dough at least 1 hour
Roll dough into 1 inch balls then roll them into granulated sugar (spread the sugar on a large tray)
Place on ungreased cookie sheet, not too close
Bake 8-10 minutes tip they flatten in the oven.
Cool 5 minutes on the cookie sheet before removing
*Don't double recipe...not necessary. It makes quite a lot

Pink Peppercorn & Almond Shortbread Hearts with Chestnut Cream

These are pretty speckled butter cookie sandwiches which look lovely and freeze beautifully! The pink pepper mitigates the sweetness of the chestnut cream looks really pretty and tastes quite adult.

The variations for the cookie itself are endless, for example they can be cut in any shape you want, the peppercorns can be left out and/or replaced with culinary lavender, orange or lemon peel or eaten without sandwiching at all, left plain and tasting sweet and buttery all on their own. They can be filled with different variations on the cream*. or insteadof the cream, made with a favorite jam and sprinkled with powdered sugar for linzer cookies or dipped in chocolate.
They are beautiful, easy and delicious.

For the cookies:
-3/4 pound room temp unsalted butter
-1 cup extra-fine sugar
-1-2 tsp pure vanilla extract
-3 cups all-purpose flour
-1/2 cup finely ground almond meal (Bob's Red Mill is great)
-1/4 teaspoon sea salt
-1 Tbs pink peppercorns, crushed with mortar and pestle.

(You'll also need extra flour for rolling out and extra-fine sugar for sprinkling!)

For the cream:
-1/2 pint of cold heavy cream
-small can (17.5 oz) of Clément Faugier Chestnut spread with Vanilla aka Créme de Marrons de L'Ardéche (available at specialty grocers such as Dean & Deluca, Kayustans or on-line.

For the cookie:
Preheat oven to 350F.
In a medium bowl sift flour and salt together. Add almond meal and crushed pink peppercorns until combined.
In a larger bowl, use a mixer to cream together butter and sugar. When just combined add vanilla.

Slowly add the dry ingredients, the flour/salt/peppercorn mixture to the creamed butter and sugar until they come together. Gather gently in a ball, wrap in plastic and refrigerate for at least 20-30 minutes.

When ready to make, roll out dough on a floured board to about 1/4" thick. Cut out hearts or stars (I use small cutters rather than large since the cookies are rich) in pairs and transfer to cookie sheets lined with parchment. Sprinkle cookies before baking with extra-fine sugar.
Bake for about 20 minutes or until light golden. Let cookies cool on racks.

The Cream:
While the cookies are baking make the cream.
In a chilled bowl, take your chilled heavy cream and whip on medium speed until soft peaks form, like a whipped cream.
In another small bowl, spoon half your whipped cream and fold in room temp chestnut spread until thick and the consistency of soft butter. Add more cream as you go until you get the consistency that feels right.

When cookies are done, pair up the hearts or stars and with a small spoon add a little dollop of cream onto the back-side (the side that was touching the pan) of one. Put the sandwich together so that the "good" side of each cookie faces out.
Voila! Chestnut cream cookies!

Can be refrigerated or frozen for up to ten days.

*If finding the French chestnut cream is impossible, you can infuse the heavy cream here with: culinary lavender, or vanilla bean or almond extract overnight and after cream is whipped add 1/4 c. fine sugar. Or instead you could also add either or a tsp of orange flower water or rose water for a different flavor for the cream. In these cases I would leave the peppercorns out and either leave dough plain.

Deborah Stein
Bonbon Oiseau Workshop