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Turkish Coffee Shortbread Cookies

Turkish Coffee Shortbread Cookies

These cookies come straight from Turkish cuisine, although they are not over-sweet, as is the case with the most Turkish sweets. So prepare the cardamom and chocolate chips and never throw away your coffee grounds again. They are perfect when served as intended; over coffee, that is.

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Ingredients Needed for Turkish Coffee Shortbread Cookies

7 ounces butter
½ teaspoon salt
4 tablespoons sugar
10 ounces flour
1 teaspoon cardamom
3 tablespoons coffee grounds
3 ounces of chocolate chips
1 tablespoon vegetable oil

How to Make Turkish Coffee Shortbread Cookies

  1. Add the butter, salt, and sugar to a bowl. Mix until even using the hand mixer.
  2. Add the flour, cardamom, and coffee grounds. Mix until you have a dough, using your hands.
  3. Shape the dough into cookie-sized patties.
  4. Line a baking tray with parchment paper and transfer the dough patties on it.
  5. Bake for 10 minutes at 360ºF/180ºC.
  6. Add the chocolate chips to a bowl and pour the oil over them.
  7. Microwave for 2 minutes.
  8. Dip the cookies halfway into the melted chocolate. Serve when the chocolate icing has dried.
Date, Bacon and Coffee Cookies

Date, Bacon, and Coffee Cookies

These date and coffee cookies are really something and it’s the bacon that makes them so special. It’s an unusual ingredient when one thinks about sweets, but wait until you taste them. Feel free to change the ratio for the sweet dates or the salty bacon to better suit your taste.

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Ingredients Needed for Date, Bacon, and Coffee Cookies

3 ounces bacon, chopped
⅔ cup milk
2 tablespoons brown sugar
3 tablespoons ground coffee
7 ounces dates, finely sliced
10 ounces flour
salt
1 teaspoon baking powder
2 ounces butter

How to Make Date, Bacon, and Coffee Cookies

  1. Heat a pan over medium-high heat, add the bacon and fry for 4-5 minutes.
  2. Transfer the fried bacon on paper towels and set aside.
  3. Add the milk and brown sugar to a smaller pot over low heat.
  4. Gradually add the ground coffee while whisking. Cook and whisk until smooth.
  5. Remove from heat, add the dates, cover with a lid or a plate and let them soak for 15 minutes.
  6. Transfer the mixture to a blender, add the flour, the fried bacon, and 2 tablespoons of milk.
  7. Season with salt, add the baking powder and butter, then mash everything.
  8. Line a baking tray with parchment paper and add the dough as small lumps.
  9. Bake for 15 minutes at 380ºF/190ºC.
Keto Cookies with Flax and Sesame Seeds

Keto Cookies With Flax and Sesame Seeds

For those of you going Keto and for those of you interested in healthy foods, you should check these low-carb low-cal savory cookies. There’s no milk or dairy product in them whatsoever, as for the gluten you won’t find any. What you’ll find is healthy flax seeds and sesame seeds, hemp powder, and almond flour. And it’s a 40-minute job, tops.

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Ingredients Needed for Keto Cookies With Flax and Sesame Seeds

2 tablespoons flax seeds
2 tablespoon sesame seeds
2 tablespoons hemp powder
4 tablespoons almond flour
1 egg
salt
pepper
baking soda
more sesame seeds (for garnishing)

How to Make Keto Cookies With Flax and Sesame Seeds

  1. Add the flax seeds and 1 tablespoon of sesame seeds to a blender and crush them.
  2. Transfer to a bowl and add the hemp powder, almond flour, and the remaining tablespoon of sesame seeds. Mix.
  3. Add the egg and mix more until even.
  4. Season with salt and pepper, add a dash of baking soda. Mix.
  5. Lay a sheet of parchment paper on the work surface. Shape the mixture into a disc and place it on the paper.
  6. Fold the paper over the mixture disc and flatten it using a rolling pin. Garnish with more sesame seeds and pat using paper.
  7. Cut discs using a 2 or 3-inch cookie cutter. We’ve ended up with 12 of them.
  8. Line a baking tray with parchment paper and transfer the cookies on it.
  9. Bake for 15 minutes at 350⁰F/175⁰C.
Cocoa Fudge Cookies

Cocoa Fudge Cookies

Mildly fudgy on the inside and slightly crunchy on the outside. This is how you can best describe the texture of these simple cookies. To make them fudgy add more fat and not too much flour. Want more fudginess? Supplement the cocoa powder with chocolate and, maybe, keep the baking powder out.

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Ingredients Needed for Cocoa Fudge Cookies

3 ounces of butter
1 cup sugar
4 eggs
⅔ cup cocoa powder
2 tablespoons of flour
1 teaspoon baking powder
salt
2 tablespoons of powdered sugar

How to Make Cocoa Fudge Cookies

  1. Add the butter and sugar to the dough mixer bowl and start mixing. Gradually add the eggs into the bowl, in the process.
  2. When the mixture is even, stop the mixer and strain the cocoa powder into the bowl, too. Start mixing again.
  3. Gradually add the flour in the process, then finish with the baking powder and some salt. Mix until even.
  4. Cover with plastic wrap and refrigerate for 60 minutes.
  5. Remove the mixture from the fridge and start shaping it into 1.5-2-inch balls. As you shape the balls, gradually strain the powdered sugar over the chocolate mixture. We’ve got 12 of them, in the end, but your number may vary.
  6. Line a baking tray with parchment paper, place the balls on it and flatten them just a little. Strain them with more powdered sugar, then bake them for 20 minutes at 350⁰F/175⁰C.
Oat Flake and Carrot Cookies

Oat Flake and Carrot Cookies

Let’s use rye flour for these cookies. Add pleasantly crunchy oat flakes and grated carrots into the mixture. Spike it with ginger and make them irresistibly crunchy by bringing crumbled walnuts into the sweet game. There is, however, one risk in all this: that you prepare too few of these brittle and delicious bites.

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Ingredients Needed for Oat Flake and Carrot Cookies

2½ cups of oat flakes
2 cups of rye flour
3 medium carrots, grated
¾ cup walnuts, crumbled
1 teaspoon baking soda
salt
½ cup sugar
2 teaspoons of ginger, shredded
⅓ cup vegetable oil

How to Make Oat Flake and Carrot Cookies

  1. Add the oat flakes, rye flour, carrots, walnuts, baking soda, sugar, and ginger to a bowl. Season with salt and mix until even.
  2. Add the vegetable oil. Mix more until even.
  3. Start forming small patties from this mixture. We’ve ended up with 16 of them.
  4. Line a baking tray with parchment paper and place the patties on it. Bake for 30 minutes at 400⁰F/200⁰C.
Pistachio and Sesame Vanilla Cookies (Barazek)

Pistachio and Sesame Vanilla Cookies (Barazek)

Coming right from Syria and Jordan and probably having older roots, the Barazek cookies are popular with social gatherings. Flavor the dough with vanilla and add some red wine vinegar to really give a boost to it. It helps in gluten development. Coat the cookies with delicious and crunchy pistachios and sesame seeds. So, if you feel like drinking coffee, why not give a try to these guys?

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Ingredients Needed for Pistachio and Sesame Vanilla Cookies (Barazek)

For the dough:

2 ounces of butter
⅔ cup powdered sugar
1 egg
1 teaspoon baking powder
1 cup flour
2 teaspoons of red wine vinegar
1 teaspoon vanilla extract

For the topping:

2 ounces of pistachios
2 tablespoons of sesame seeds

How to Make Pistachio and Sesame Vanilla Cookies (Barazek)

  1. For the dough:

    Add the butter to a bowl. Mix it using a hand mixer.

  2. Add the powdered sugar, egg, baking powder, 1 tablespoon of flour, red wine vinegar, and vanilla extract. Continue to mix until smooth.
  3. Add 2 more tablespoons of flour and mix until even using a spatula. Add the remaining flour and mix using your hands until you have a dough. Form it into a lump and let it rest for 30 minutes.
  4. For the topping:

    Add the pistachios to a mixer bowl and crumble them. Transfer them to a bowl. Also, transfer the sesame seeds into a bowl.

  5. Start forming little discs from the dough. We’ve got 9 of them. Coat them with sesame on one side and with crumbled pistachios on the other.
  6. Line a baking tray with parchment paper. Place the coated dough discs on it and bake for 20 minutes at 350⁰F/175⁰C.
Stained Glass Cookies

Stained Glass Cookies

Cookie and candy in the same recipe? We’re gonna sign you up right now! These stained glass cookies not only taste very good, but they also are impossible to miss. They will get just about anyone’s attention. And your kids will absolutely love them!

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Ingredients Needed for Stained Glass Cookies

7 ounces of butter
1 cup sugar
2 eggs
1 teaspoon almond extract
1 teaspoon vanilla extract
1 pound flour
1 teaspoon baking powder
7 ounces of colored sugar candies
powdered sugar (optional)

How to Make Stained Glass Cookies

  1. Start with the cookie dough.
  2. Set up your food processor and first add the butter and sugar.
  3. Start mixing. When the sugar is absorbed, keep the mixer running and add the eggs, almond extract, and vanilla extract.
  4. Add the flour a tablespoon at a time and finally the baking powder. Mix until you obtain a smooth dough.
  5. Give the dough a round shape, wrap it in plastic foil and refrigerate it for the next 30 minutes.
  6. Dust your working space with flour, release the dough from foil and lay it on your wooden board. Level it with a rolling pin.
  7. Use star-shaped cookie rings to shape the dough into cookies. Use a smaller cookie ring to cut out dough in the middle of each cookie.
  8. Line a baking tray with parchment paper and lay the cookies on it.
  9. Crush the candies with a rolling pin and add them in the middle of the cookies.
Marshmallow Chocolate Cookies

Marshmallow Chocolate Cookies

Christmas is near, and the sweet tooth has to be satisfied, too, we know. So, welcome Christmas cookies! Chocolatey, buttery, and extra-sweet Christmas cookies. Top each one with a vanilla and peppermint-flavored cream, a marshmallow, and crushed colorful Christmas stick candies. Ho, ho, ho!

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Ingredients Needed for Marshmallow Chocolate Cookies

10 ounces of chocolate
2 ounces of butter
1 cup flour
⅓ cup cocoa powder
1 teaspoon baking powder
salt
3 eggs
1 cup brown sugar
2 teaspoons of vanilla extract
1 cup mini marshmallows
3 tablespoons of milk
1 teaspoon peppermint extract
½ cup powdered sugar
3 Christmas stick candies, crushed

How to Make Marshmallow Chocolate Cookies

  1. Add the chocolate and 1 ounce of butter to a smaller bowl. Microwave for 2 minutes to melt and mix them. Set aside.
  2. Add the flour, 1/2 of the cocoa (some 2 tablespoons), and the baking powder to a bowl. Season with salt and whisk until even. Set aside.
  3. Add the eggs, brown sugar, and 1 teaspoon of your vanilla extract to the dough mixer bowl. Mix until smooth.
  4. Add the melted chocolate and keep mixing. Gradually add the cocoa-flour mixture in the process. Transfer to a piping bag.
  5. Line a baking tray with parchment paper. Start adding 1 tablespoon lumps of cream into the tray. Make a dimple on each one using a teaspoon. Bake for 8 minutes at 350⁰F/175⁰C.
  6. Remove from oven. Top each cookie with a mini-marshmallow. Bake for 4 minutes at 350⁰F/175⁰C.
  7. Add the remaining ounce of butter and the milk to a smaller cooking pot over low heat. Stir. As the butter melts, add the remaining teaspoon of vanilla extract and the peppermint extract. Stir and remove from heat.
  8. Add the powdered sugar and the remaining cocoa powder to a smaller bowl. Mix them until even and add the milk-butter mixture. Keep mixing until even and smooth.
  9. Transfer this mixture to a piping bag and top the cookies.
  10. Add the stick candies to a bag and crush them using a mallet. Further top the cookies with crumbled candies.
Christmas Chocolate Cookies

Christmas Chocolate Cookies

If you are used to crunchy cookies, check this drastic change, here. Add molasses into your buttery cocoa dough and you’ll end up with soft cookies. To successfully top them with melted chocolate, be it white or dark, make a dimple into each cookie patty before baking. Use your thumb!

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Ingredients Needed for Christmas Chocolate Cookies

1 cup flour
7 ounces of butter
½ cup molasses
3 tablespoons of milk
1 teaspoon baking powder
salt
1 teaspoon baking soda
3 tablespoons of cocoa powder
⅓ cup melted white chocolate (a 100 g bar)
⅓ cup melted dark chocolate (a 100 g bar)
¼ cup sprinkles

How to Make Christmas Chocolate Cookies

  1. Add the flour and butter to the dough mixer bowl and start mixing.
  2. While mixing, season with salt and keep adding the molasses, milk, baking powder, baking soda, and cocoa powder. Mix until you have a dough.
  3. Start forming the dough into cookie patties. Make a dimple into each cookie with your thumb. We’ve ended up with 20 of them.
  4. Line a baking tray with parchment paper and place the cookies on it. Bake for 10 – 12 minutes at 380⁰F/190⁰C.
  5. Remove from oven. Fill each cookie with white or dark chocolate and top with sprinkles.
Pecan Shortbread Cookies

Pecan Shortbread Cookies

Shortbread cookies are some of our favorites! Their crunchy texture and buttery flavor make them really popular, but adding some pecan nuts into the mix takes things to a whole new level. Make sure you bake plenty of these because they will run out in no time!

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Ingredients Needed for Pecan Shortbread Cookies

3 cups of pecan nuts
7 ounces of butter
¼ cup of sugar
½ teaspoon salt
1 teaspoon vanilla extract
10 ounces flour

How to Make Pecan Shortbread Cookies

  1. Line a baking tray with parchment paper. Lay 2 cups of pecans on it.
  2. Roast the pecans for the next 10 minutes at 360 degrees F/180 degrees C.
  3. Move the pecans in a blender and crush them.
  4. Add the butter in a large bowl. Add the sugar, salt, and vanilla extract. Mix everything until the sugar is absorbed by the butter.
  5. Add the flour and mix everything with a spatula. Add the crushed pecans and mix again. Move the dough in a large bowl and cover it with foil.
  6. Refrigerate for the next 60 minutes.
  7. Shape the mixture into 1.5 (4 cm) thick balls and press them lightly to obtain the cookie shape.
  8. USe the remaining pecan nuts and add 1 of them in the middle of each cookie.
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