SHAMROCK COOKIES
A handy cookie cutter shapes these sensational sweets. With a hint of mint flavor, these shamrock cookies are especially yummy with cocoa or chocolate milk. -Edna Hoffman, Hebron, Indiana
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 3 dozen.
Number Of Ingredients 8
Steps:
- Preheat oven to 375°. In a large bowl, cream the shortening and confectioners' sugar until light and fluffy. Beat in egg and extract. Gradually add flour and salt. Tint with food coloring. Cover and refrigerate for 1 hour or until easy to handle., On a lightly floured surface, roll out dough to 1/4-in. thickness. Cut with a lightly floured 2-in. shamrock cookie cutter. Place 1 in. apart onto ungreased baking sheets. If desired, sprinkle with colored sugar. , Bake until edges are lightly browned, 10-12 minutes. Cool for 1 minute before removing to wire racks.
Nutrition Facts : Calories 96 calories, Fat 6g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 68mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.
HAZELNUT COOKIES
Provided by Maggie Ruggiero
Categories Cookies Dessert Bake Kid-Friendly Hazelnut Gourmet Queens New York Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes about 40 cookies
Number Of Ingredients 4
Steps:
- Put oven rack in middle position and preheat oven to 350°F.
- Toast hazelnuts in a shallow baking pan until fragrant and skins begin to loosen, about 6 minutes. Rub nuts in a kitchen towel to remove any loose skins (some skins may not come off) and cool to room temperature.
- Pulse nuts and 1/4 cup sugar in a food processor until nuts are finely ground, then add flour and a pinch of salt, pulsing until combined. Add butter and pulse until dough just forms a ball. Divide dough in half, then roll dough on a work surface lightly dusted with sugar and flour into 2 (11-inch-long) logs (each about 1 inch wide). Chill, wrapped in plastic wrap, 1 hour.
- Cut logs crosswise into 1/2-inch slices and arrange rounds 2 inches apart on 2 baking sheets.
- Bake, 1 sheet at a time, until bottom edges just begin to turn pale golden, 12 to 15 minutes. Cool cookies on sheet 2 minutes. Place remaining 3 tablespoons sugar in a small dish and dip tops of cookies in it, then cool sugared cookies on a rack.
CHOCOLATE-HAZELNUT BISCOTTI
Categories Chocolate Nut Dessert Bake Picnic Fall Hazelnut Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes about 4 dozen
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Line heavy large baking sheet with parchment paper. Grind 1/2 cup toasted hazelnuts in processor. Set aside. Whisk flour, cocoa, baking soda, baking powder and salt in large bowl. Beat butter and sugar in another large bowl to blend. Add eggs and vanilla and almond extracts and beat until well blended. Beat in flour mixture. Mix in 1 cup whole toasted hazelnuts, chocolate chips and 1/2 cup ground hazelnuts.
- Divide dough into 2 equal pieces. Shape each piece on baking sheet into 2 1/2-inch-wide by 14-inch-long log. Place logs on prepared baking sheet, spacing 2 1/2 inches apart (logs will spread during baking). Bake until logs feel firm when tops are gently pressed, about 35 minutes. Cool logs on baking sheet 15 minutes. Maintain oven temperature.
- Using long wide spatula, transfer baked logs to cutting board. Using serrated knife, cut warm logs crosswise into 1/2-inch-thick slices. Arrange slices, cut side down, on 2 baking sheets. Bake biscotti until firm, about 15 minutes. Transfer to racks and cool completely. (Chocolate-Hazelnut Biscotti can be prepared ahead. Store in airtight container up to 4 days, or wrap in foil and freeze in resealable plastic bags up to 3 weeks.)
SHAMROCK BISCUITS
Make and share this Shamrock Biscuits recipe from Food.com.
Provided by SaNdRa
Categories Breads
Time 20m
Yield 10-12 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 350. Place biscuits on baking sheet and place in oven for time indicated on bag/box minus 5 minutes.
- Remove from oven and using a pastry brush, brush egg white on tops of each biscuit. Place 1 parsley leaf on top of each biscuit and 'glue' in place with more brushed on egg white. Make sure they are laying flat on each biscuit.
- Place back in oven for 5 more minutes then remove. Allow to cool for a minute or 2, then enjoy.
- The parsley leaves are used to look like little 3 leaf clovers. I made these for St. Patty's day '07 to add as a fun side dish for the Irish potato soup I made. (I'll be adding that recipe later on--it's delish). happy baking :-).
- ps. If you are lucky enough to have an international store local to you, Irish butter goes great with these. We did and it's wonderful--very lite texture and creamier than regular butter.
Nutrition Facts : Calories 96, Fat 4, SaturatedFat 1, Sodium 330, Carbohydrate 12.8, Fiber 0.4, Sugar 2.2, Protein 2.2
More about "hazelnut shamrock biscuits recipes"
GERMAN HAZELNUT COOKIES - INTERNATIONAL DESSERTS BLOG
From internationaldessertsblog.com
4.4/5 (78)Category All RecipesServings 18Total Time 25 mins
- Chop the hazelnuts in a food processor. I pulsed mine about 10 times. Reserve 1/4 of the chopped hazelnuts to sprinkle on top of the cookies.
- Place softened butter, sugar, and vanilla in a stand mixer and beat on medium high until pale and fluffy (a hand mixer works, too).
- Add egg yolk and mix again. Be sure to scrape down the sides a few times so everything gets mixed together well and you don't end up with clumps of butter.
BACI DI DAMA (ITALIAN HAZELNUT COOKIES) | AS EASY AS …
From aseasyasapplepie.com
Ratings 22Category CookiesCuisine ItalianTotal Time 2 hrs 45 mins
- Toast the hazelnuts at 160 degrees C (320 degrees F) for 15 minutes, until golden brown and fragrant.
- Divide the dough into 4 pieces and roll each piece into a log. Chill the logs on a baking sheet for 1 hour.
- Cut off equal-sized pieces (more or less weighing 8 grams each) and roll them into tiny balls between the palms of your hands. Work with one log of dough at a time, leaving the others in the fridge, so they stay cold.
HAZELNUT BISCUITS - RECIPES OF MY ART
From recipesofmyart.com
Estimated Reading Time 2 mins
HAZELNUT BISCUITS RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
Author Dominic ChapmanEstimated Reading Time 40 secsCategory SnackTotal Time 35 mins
RACHEL RODDY’S RECIPE FOR HAZELNUT BISCOTTI | FOOD | THE GUARDIAN
From theguardian.com
DARK CHOCOLATE DIPPED HAZELNUT BISCOTTI RECIPE ~ …
From barleyandsage.com
CHEESY SHAMROCK BISCUITS | IRISH RECIPES | GOODTO
From goodto.com
HAZELNUT BISCUIT RECIPES - 6 RECIPES | WOOLWORTHS
From woolworths.com.au
HAZELNUT AND CHOCOLATE CHIP BISCOTTI RECIPE - PINK HAIRED PASTRY …
From pinkhairedpastrychef.com
NIGEL SLATER BAKES IRRESISTIBLE BISCUITS | FOOD | THE …
From theguardian.com
HASELNUSSBROT | HAZELNUT BISCUITS | GERMAN CHRISTMAS …
From theunicook.com
HAZELNUT SHORTBREAD: A SUPER EASY BAKE | TIN AND THYME
From tinandthyme.uk
NIGEL SLATER’S HAZELNUT RECIPES | FOOD | THE GUARDIAN
From theguardian.com
COFFEE-HAZELNUT BISCOTTI RECIPE | BON APPéTIT
From bonappetit.com
HAZELNUT SHORTBREAD COOKIES RECIPE - JULIA'S ALBUM
From juliasalbum.com
CHOCOLATE HAZELNUT COOKIES - COMPLETELY DELICIOUS
From completelydelicious.com
HAZELNUT BISCUITS - QUICK DESSERT RECIPE - GOOD HOUSEKEEPING
From goodhousekeeping.com
HAZELNUT BUTTER COOKIES | BUTTERMILK BY SAM
From buttermilkbysam.com
You'll also love