Hertzoggiescookies Recipes

Steps:

• For the cookies: Whisk together the flour, cinnamon, baking soda, salt, allspice and ginger in a medium bowl and set aside.
• Beat the butter, brown sugar and molasses together in a stand mixer fitted with a paddle attachment until light and fluffy, about 2 minutes. Beat in the vanilla, eggs and orange zest. Scrape down the sides of the bowl and mix until incorporated. Add the spiced flour mixture and beat until the dough just comes together. Fold in the chocolate chips. Scoop the dough into 1 1/2-inch balls and refrigerate on a plate or baking sheet until firm, about 1 hour.
• Meanwhile, adjust the oven racks to the top and lower third of the oven and preheat to 325 degrees F. Line 2 baking sheets with parchment.
• Arrange the chilled dough balls about 1 inch apart on the prepared baking sheets. Bake until the tops of the hermits are no longer glossy and the edges are firm, 12 to 14 minutes. Let cool on the baking sheets for a few minutes and then transfer to a rack to cool completely.
• For the glaze: While the cookies cool, mix the confectioners' sugar, egg whites and vanilla seeds in a stand mixer fitted with a paddle attachment until smooth and shiny.
• Transfer the glaze to a piping bag and pipe stripes onto the cooled hermits. Store at room temperature in an airtight container for up to 3 days.

Steps:

• Preheat oven to 375° Fahrenheit.
• Combine first 8 ingredients in large bowl, mix well with spoon.
• Blend banana, butter, sugar, eggs, egg whites, and vanilla at medium speed with an electric mixer until well incorporated.
• Add wet ingredients to dry, mix well and allow to stand for 5 minutes.
• Divide in half, then half again.
• Each portion makes 6 cookies. (I used an ice cream scoop to measure out the dough.).
• Bake for 12 minutes on cookie sheet or parchment paper.
• Cookies spread very little during baking. Allow to cool slightly and transfer to wire rack.

Steps:

• Sift together the flour, superfine (caster) sugar, baking powder and salt.
• Rub the butter lightly into the flour with fingertips until like crumbs.
• Beat egg yolks lightly with the water, and add.
• Mix until a soft, manageable dough forms. Add a tiny bit more water if the dough is too firm.
• Knead this dough well, cover, and set aside.
• Heat oven to 180 deg C/350 deg F.
• Grease the hollows of patty pan tins, or spray with nonstick spray. (I'm talking about the shallow hollows -- not deep ones like for muffins).
• Roll the dough out thinly on a floured surface.
• Press out circles large enough to form adequate pastry crusts for the patty hollows.
• Line the patty hollows with the pastry.
• Put a small blob of jam in each crust -- about 3/4 teaspoon.
• Whip the egg whites until quite stiff.
• Slowly add the sugar and whisk well after each addition.
• Stir in the dessicated coconut.
• Put spoonsful of this filling in the patty hollows over the jam blobs. Try to do this neatly as it affects the final shape of the cookie.
• Bake the cookies 20 - 25 minutes in centre of oven.
• Cool slightly in the pans, then lift out and cool on wire racks.
• About 30 cookies.