Twice Baked Cookies Recipes

Steps:

• Heat milk in a small saucepan until just starting to bubble. Remove from heat; stir in butter, honey and salt. Set aside and let cool. Set aside 2 teaspoons sugar. Stir remaining sugar into milk mixture. Let cool to room temp.
• In a large bowl, combine yeast and lukewarm water. Set aside 5 minutes for yeast to soften. Beat cooled milk mixture, egg, 4 cups flour, and nutmeg into yeast mixture.
• Knead dough in a bowl, adding up to 1/2 cup more flour if necessary, until a smooth, soft dough forms. Divide dough into 8 balls 3 inches in diameter. Place balls 4 inches apart on lightly greased cookie sheets; pat into 4 inch rounds. Brush tops of rounds with water and sprinkle with reserved sugar. Set aside, lightly covered with kitchen towels, about 1 hour, or until doubled in size.
• Preheat oven to 350 degrees F (180 degrees C). Bake raised rounds 30 minutes, or until golden brown. Remove from oven; leave oven on. Let cool on sheets 10-15 minutes, or until cool enough to handle.
• With a serrated knife, cut each round into six 1/2-inch slices. Place slices, cut sides down, on cookie sheets and return to oven for 5 minutes. Turn slices and bake 5 to 7 minutes longer, or until golden on both sides. Turn off heat and leave in unopened oven until cool, about 45 minutes. Store in tightly covered container.

Steps:

• mix sugar butter anise and vanilla.
• beat in eggs.
• mix flour with baking powder.
• stir into sugar/butter/anise/vanilla and almonds.
• blend together.
• preheat oven 350.
• chill 2-3 hours.
• shape into 4 loaves(half inch high, 4 inches wide, lenth of pan).
• bake 20 mins 350.
• cut into 3/4 inch thick slices.
• place back on pan on sides for another 15 minutes.

Steps:

• Preheat oven to 350 degrees F.
• To make cookie combine 8 ounces butter and sugar in mixer and cream until smooth. Add flour and almond powder to butter and sugar mixture. The dough should not be smooth, but a sandy texture. Remove batter from bowl and roll out to 1/8-inch thick. Bake for 15 to 20 minutes.
• Let the sandy cookie completely cool. Place back in mixing bowl, and add remaining butter and olives until a paste is formed. Roll out dough, place on cookie sheet, and refrigerate for 1 hour.
• When dough is firm remove, and cut into desired shape. Place cookies on pan and bake for 10 minutes. Let cool and set aside.
• Place lemon juice and zest in a pot. Add the cornstarch and sugar to lemon juice while still cold. Mix together and cook on stove.
• While lemon mixture in cooking, whisk eggs in separate bowl. When lemon mixture has come to a boil temper with the eggs slowly, continuously whisking. This will prevent eggs from curdling. The mixture will thicken quickly. Once it is thick, remove from heat to avoid overcooking. Add remaining butter to lemon custard. Remove custard from pot into plastic container. Cover with plastic wrap to prevent a skin to form, and refrigerate for 2 hours.
• To assemble: Take a cookie and place in center of plate. Heat spoon with hot water, and scoop custard onto cookie. To garnish add lemon zest and finely chopped olives.
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• This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.