Part two of the cookie exchange post. Here are some more recipes from the cookie exchange I did at work. Enjoy!
Adapted by Katherine from here.
6 Tablespoons unsalted butter, cut into pieces
2 oz unsweetened chocolate, chopped
½ cup sugar
1 large egg
3 Tablespoons +1 teaspoon whole wheat flour
¼ teaspoon vanilla extract
¼ teaspoon almond extract
Pinch of coarse kosher salt
Nonstick vegetable oil spray
¼ cup chopped almonds
1. Position rack in lowest third of oven; preheat to 350°F. Butter 2 baking sheets.
2. Place butter and chocolate in medium microwave-safe bowl. Microwave on medium-high power until almost completely melted, about 1 minute. Whisk until smooth.
3. Add sugar and egg; whisk until smooth, about 1 minute.
4. Add flour, both extracts, and salt; stir just to blend. Let batter stand 10 minutes.
5. Scoop rounded teaspoonfuls batter onto prepared baking sheets, spacing apart (12 per sheet). Spray sheet of plastic wrap lightly with nonstick spray. Place, sprayed side down, over cookies. Using fingers, press each mound into 2 ½ to 2 ¾ inch round. Remove plastic wrap. Sprinkle pistachios over rounds.
6. Bake cookies, 1 sheet at a time, until slightly darker at edges and firm in center, about 7 minutes. Cool on sheet 2 minutes. Transfer cookies to rack; cool completely.
Made by Evelyn from here.
1 (14 ounce) can sweetened condensed milk
1 egg white, whipped
2 teaspoons vanilla extract
1 ½ teaspoons almond extract
14 oz flaked coconut
1. Preheat oven 325 degrees F. Line baking sheets with foil; grease and flour foil. Set aside.
2. In large bowl, combine condensed milk, egg white, extracts and coconut an mix.
3. Drop by rounded teaspoonfuls onto prepared baking sheets; slightly flatten each mound with a spoon.
4. Bake 15 to 17 minutes or until lightly browned around edges.
5. Immediately remove from baking sheets (macaroons will stick if allowed to cool); cool on wire racks. Store loosely covered at room temperature.
Pikekyss (directly translated: little girl kisses)
Yield: about 40 meringues
4 egg whites
275 grams sugar
½ - ¾ cup chopped walnuts*
* Traditionally pikekyss are made with walnuts or almonds, but you can use any other nut, chocolate, or whatever else you like
1. Beat/whisk the egg whites and sugar in a double boiler (or a bowl over a pot of simmering water) until stiff and glossy - about 10 minutes. (If you form a peak in the batter, it should hold its shape.)
2. Fold in the chopped walnuts.
3. Using a tablespoon, drop dollops of the meringue mixture onto a baking sheet lined with parchment paper.
4. Bake on the middle rack at 250F for 25-30 minutes.
Stay tuned for part 3 of the cookie exchange!