French Cookie Recipes

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French Cookie Recipes
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12/7/2011
compiled from french.about.com
Contents
Cinnamon Palmiers Recipe ............................................................................................................................... 1
Gaulettes Cookie Recipe ................................................................................................................................... 2
Honey Sesame Cookies Recipe ....................................................................................................................... 3
Madeleines Recipe ............................................................................................................................................. 4
Chocolate Madeleines Recipe ......................................................................................................................... 5
Gaufrettes Recipe................................................................................................................................................ 6
Chocolate Spice Crisps Recipe ........................................................................................................................ 7
Almond Macarons Recipe ................................................................................................................................. 8
Meringue Recipe ................................................................................................................................................. 9
Chocolate Dipped Meringues Recipe .......................................................................................................... 10
Chocolate Meringue Cookies Recipe ........................................................................................................... 11
Chocolate Orange Biscotin Recipe................................................................................................................ 12
Vanilla Sables Recipe ....................................................................................................................................... 13
Double Chocolate Sable Cookies .................................................................................................................. 14
Lemon Sables Recipe ....................................................................................................................................... 15
Ginger Sables Recipe....................................................................................................................................... 16
Espresso Cream Sables Recipe ..................................................................................................................... 17
Cocoa Lava Stone Cookies Recipe ................................................................................................................ 18
Raspberry Lava Stone Cookies Recipe......................................................................................................... 19
Speculaas Recipe .............................................................................................................................................. 20
Ginger Cookies Recipe ................................................................................................................................... 21
Langues de Chat ................................................................................................................................................ 22
Orange Cat’s Tongue Cookie Recipe ........................................................................................................... 23
Salted Butter Caramels Recipe ....................................................................................................................... 24
French Lace Cookies ........................................................................................................................................ 25
Easy Pecan Pralines .......................................................................................................................................... 26
Dark Chocolate Truffles Recipe ..................................................................................................................... 27
Cinnamon Palmiers Recipe
Cinnamon Palmiers
When one thinks of palmiers – the tiny scroll-like pastries - sweet, flaky cookies come to mind.
These cookies are just that – with a touch of comforting, caramelized cinnamon.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Ingredients:
 1/3 cup granulated sugar
 1 1/2 teaspoons ground cinnamon
 1/4 cup butter, melted
 1/2 lb puff pastry (1 sheet store bought)
 1 egg, beaten
Preparation:
Preheat an oven to 400F.
Stir together the sugar, cinnamon, and melted butter until it forms a paste.
Roll the pastry dough into a large rectangle, about 15-inches by 12-inches. Using a pastry brush
or spoon, spread the cinnamon sugar paste in a thin, even layer over the dough. Starting at the
long ends of the rectangle, loosely roll each side inward until they meet in the middle. To hold
difficult pastry together, brush it with the egg, if needed.
Slice the pastry crosswise into 1/4-inch palmiers – they’ll look like little scrolls - and arrange
them on a parchment-lined baking sheet. Bake them for 12-15 minutes, until they puff and turn
golden brown. Remove them from the baking sheet and serve warm or at room temperature.
This cinnamon palmiers recipe makes 30 cookies.
1
Gaulettes Cookie Recipe
Belgian Waffle Cookies - Gullets - Gaulettes
This gaulettes recipe, also known as gullets, is a favorite Christmas delicacy in many
communities with Belgian ties. As a child, no holiday was complete until one put in the requisite
elbow-grease to stir the remainder of the flour into the already impossibly stiff dough. The
result? Heartwarmingly fragrant, chewy waffle cookies full of vanilla and heavy brown sugar
notes. The gullets are best eaten as they grow chewier and more flavorful within the first three
days.
Cook's note: They look quite fancy, but no special equipment beyond a waffle iron is needed. A
Belgian waffle iron, or gullet iron, can be used as well.
Ingredients:
 1 pound butter, softened
 3 cups light brown sugar
 6 eggs
 1 tablespoon pure vanilla extract
 1 teaspoon almond or black walnut extract (optional)
 7 cups all-purpose flour
 1/4 teaspoon baking soda
 1/4 teaspoon salt
Preparation:
Using a mixer on medium-high speed, cream the butter, brown sugar, eggs, and flavor extracts
until the mixture is fluffy. Reduce the mixer speed and stir in the dry ingredients until the dough
is completely mixed together.
Preheat a French Belgian waffle iron over medium heat. Place a 1-inch ball of dough into each
section of the preheated iron and bake over the medium-heat burner for approximately 45
seconds on each side.
The gullets are done when they turn golden brown. Allow them to cool completely on a wire
rack.
This Belgian gullets, or gaulettes, recipe makes approximately 7 dozen cookies.
2
Honey Sesame Cookies Recipe
Honey Sesame Cookies
This honey sesame cookies recipe from Corsica most likely
originated in Turkey centuries ago, since it is essentially the
same as the Turkish barazek. A coating of honey-dipped,
toasted sesame seeds is what gives these delicious cookies
their special kick. They taste especially good on the first or
second day after baking with a strong cup of tea.
Yield: 2 to 3 dozen cookies
Ingredients:
 1/4 cup toasted sesame seeds
 2 teaspoons honey
 1 1/2 teaspoons water
 2 1/2 cups all-purpose flour
 1/2 teaspoon baking powder
 3/4 cup butter
 1/3 cup water
 2 to 3 tablespoons chopped pistachios (optional)
Preparation:
How to make barazek:
Preheat the oven to 350F.
Stir together the sesame seeds, honey, and water. Place them in a wide, shallow bowl or on a
small plate and set it aside.
Combine the flour, baking powder, and sugar. Cut in the butter with a pastry cutter until the
mixture is sandy with a few pea-sized pieces of butter throughout. Stir in 1/3 water and the
pistachios, if desired, until the dough just holds together.
Take a heaping teaspoon of dough and form it into a ball, and then dip one half of the ball into
the toasted sesame-honey mixture. Repeat this with the remaining dough, arranging the cookies
in a single layer on a baking sheet, sesame side up.
Bake the cookies for 15 minutes, or until they turn light, golden brown. Allow them to cool on
the baking sheet for 1 minute and then transfer them to a wire cooling rack. This honey sesame
cookie recipe makes 2 to 3 dozen cookies.
3
Madeleines Recipe
Madeleines
Madeleines are plump, little sponge cakes traditionally
flavored with just vanilla. These have a small bit of orange zest
in them for added warmth and aroma.
Cook’s note: The trick to getting notoriously stubborn madeleines
out of the pan without cracking them is to very generously grease
the pan. Butter works best for this recipe, and it gives the added benefit of helping the madeleines
achieve their trademark golden color.
Prep Time: 2 hours
Total Time: 2 hours, 13 minutes
Ingredients:
 1 teaspoon vanilla extract
 1/2 teaspoon orange zest (optional)
 3 large eggs
 1 cup all-purpose flour
 2 tablespoons confectioners’ sugar
Preparation:
Cream the butter and granulated sugar on high until it is light and fluffy. Add the vanilla extract
and orange zest to the butter. Turn the mixer to low speed and add the eggs, one at a time,
scraping down the sides of the bowl with a spatula as needed.
Beat the mixture on medium-high for about 3 to 4 minutes, until the mixture has lightened in
color and is very fluffy. In a separate bowl, mix together the flour and baking powder. Very
gently fold the flour and baking powder into the egg mixture. Once the batter is smooth, cover
it and transfer it to the refrigerator for 2 hours.
Preheat the oven to 375F. Generously grease 2 standard madeleine pans and spoon the cold
batter into the molds. Bake them for 10 to 13 minutes, until they are puffed and turn golden
brown. Invert the pans onto wire racks and give them a hard tap to remove the cookies from the
molds. Serve them warm dusted with a bit of confectioners’ sugar for the best flavor.
This madeleines recipe makes 12 servings.
4
Chocolate Madeleines Recipe
These chocolate madeleines are a chocolate lover's dream come true. Rich genoise batter is
swirled with melted bittersweet chocolate to make indulgent, little sponge cakes. The elegant
cakes are perfect for luncheons or hostess gifts.
Cook’s note: The trick to getting notoriously stubborn madeleines out of the pan without
cracking them is to very generously grease the pan. Butter works best for this recipe, and it
gives the added benefit of helping the madeleines achieve their trademark golden color.
Chill: 2 hours
Yield: 12 servings
Ingredients:
 4 ounces bittersweet chocolate, melted
 3 large eggs
 1 cup all-purpose flour
Preparation:
Cream the butter and granulated sugar on high until it is light and fluffy. Add the melted
chocolate and vanilla extract to the butter. Turn the mixer to low speed and add the eggs, one at
a time, scraping down the sides of the bowl with a spatula as needed.
Beat the mixture on medium-high for about 3 to 4 minutes, until the mixture has lightened in
color a bit and is very fluffy. In a separate bowl, mix together the flour and baking powder. Very
gently fold the flour and baking powder into the egg mixture. Once the batter is smooth, cover
it and transfer it to the refrigerator for 2 hours.
Preheat the oven to 375F. Generously grease 2 standard madeleine pans and spoon the cold
batter into the molds. Bake them for 10 to 13 minutes, until they are puffed and very lightly
browned. Invert the pans onto wire racks and give them a hard tap to remove the cookies from
the molds. Serve them warm dusted with a bit of confectioners’ sugar for the best flavor.
This chocolate madeleines recipe makes 12 servings.
5
Gaufrettes Recipe
Gaufrettes
This gaufrettes recipe makes delicately crisp waffles that can be served fresh from the iron, like
cookies, or shaped into delicious little cones while the waffle is still warm and pliable. Lightly
touched with traditional vanilla, gaufrettes can be made into creative accompaniments to ice
cream or sandwiched together with a bit of thick caramel and served with cafe au lait or
tea.
Ingredients:
 2 egg whites
 3/4 cup confectioners' sugar (powdered sugar)
 1/2 teaspoon vanilla extract
 1/2 cup flour
 4 tablespoons salted butter, melted and cooled
Preparation:
Beat the egg whites on high speed until they are stiff. Gently fold in the remaining ingredients,
one at a time, until the mixture forms a cohesive batter.
Preheat a gaufrette or pizzelle iron over medium heat. Place a small spoonful - the dough
spreads quickly when heated - onto the preheated iron and bake over the medium-heat burner
for approximately 30 seconds on each side.
The gaufrettes are done when they turn a very light golden brown color. Allow them to cool
completely on a wire rack, or gently shape the still-warm cookies into cone shapes to be filled
with glace or whipped cream later.
Variation: Reduce the vanilla extract to 1/4 teaspoon and add 1/8 teaspoon grated nutmeg plus
1/4 teaspoon rum flavoring to make eggnog gaufrettes.
This gaufrettes recipe makes 6 to 8 servings.
6
Chocolate Spice Crisps Recipe
Chocolate Spice Crisps
A single bite of this chocolate spice crisps recipe will have you
thinking they taste just like a mug of hot chocolate in a cookie.
Dusted with granulated sugar before baking, the thin, delicate
cookies have an elegant frosted appearance, perfect for winter
holiday parties.
Chill: 2 hours
Ingredients:
1 2/3 cup all-purpose flour
1/2 cup cocoa powder
1 teaspoon baking powder
3/4 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon finely ground black pepper
1/8 teaspoon ground allspice
3/4 cup butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar
2 ounces bittersweet chocolate, melted and cooled
1 teaspoon vanilla extract
1 egg
Granulated sugar for dipping
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Preparation:
Combine the flour, cocoa powder, baking powder, cinnamon, baking soda, salt, pepper, and
allspice in a medium bowl and set it aside.
Cream the butter with the sugars, melted chocolate, vanilla extract, and egg. Add the dry
ingredients to the butter mixture and mix it until the cookie dough is thoroughly combined.
Loosely wrap the dough in a length of plastic wrap and roll it into a log, about 18-inches by 1
1/2-inches. Using your hands and the flat edge of a baking pan or ruler, press the dough into a
rectangular log shape. Chill it in the refrigerator for 1 to 2 hours.
Preheat the oven to 350F. Unwrap the dough and slice it crosswise into 1/4-inch thins. Dip both
sides of each cookie into the granulated sugar. The dough isn't sticky, so expect some sugar to
fall off. Bake the cookies, set 1/2-inch apart on a parchment-lined baking sheet, for 10 minutes.
Allow them to cool on the baking sheet and transfer them to a wire cooling rack.
This chocolate spice cookies recipe makes 6 to 8 dozen cookies.
7
Almond Macarons Recipe
Macaroons
This almond macarons recipe is the most basic version of the classic biscuit. Crisp on the
outside, and chewy-moist on the interior, these treats need no filling to be absolutely delicious.
Cook’s note: Add a little flavor and flair to these macaroons with a few drops of food coloring
and your favorite flavoring.
Ingredients:
 1 cup blanched almonds
 1 cup granulated sugar
 2 egg whites, beaten lightly
Preparation:
How to make macarons:
Preheat an oven to 400F and line a baking sheet with parchment paper.
Combine the almonds, sugar, egg whites, and vanilla extract in a food processor and pulse the
mixture until it has taken on the texture of a very coarse paste. Turn the food processor on high
speed and blend the paste for 2 minutes, until it is very smooth and thick.
Spoon the batter into a pastry bag fitted with a wide tip and pipe the batter into uniform, 1-inch
mounds on the parchment-lined baking sheet. Allow the batter to rest, uncovered, for 15
minutes.
Bake the macaroons for 12 minutes. Remove the hot macaroons to a wire rack and cool to room
temperature and dust with the confectioners’ sugar before serving.
This French macaroons recipe makes 8 servings.
8
Meringue Recipe
Classic Meringue
This classic meringue recipe produces silky, sweetened egg whites whipped up as light as a
cloud. It can be used for snow eggs, also known as oeufs a la neige, or piped into perfect, little
circles and baked until crisp for a light teatime cookie. Meringue is also wonderful sandwiched
between homemade calissons.
Yield: 6 to 8 servings
Ingredients:
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6 egg whites* (room temperature)
1/16 teaspoon cream of tartar
1/16 teaspoon salt
1 cup plus 2 tablespoons confectioners' sugar (powdered sugar)
Preparation:
Cook's note: To avoid foodborne illness, pasteurized eggs are recommended, especially for
children, the elderly, and those with impaired immune systems.
How to make meringue:
Beat egg whites on low speed, while mixing in the cream of tartar, salt, and confectioners'
sugar, one tablespoon at a time. Make sure all the dry ingredients are completely incorporated
into the egg whites, and then increase the beater speed to medium-high and whip the mixture
until the meringue forms stiff, glossy peaks.
Use the prepared meringue immediately for your own recipe or use it in one of the variations
below.
Meringue Cookies Recipe: Pipe 2-inch rounds of meringue onto a parchment-lines baking
sheet and bake in a preheated 200F oven for 1 1/2 hours (90 minutes). Turn off the heat, open
the oven door by a small crack, and allow the meringues to cool and dry out on the baking sheet
for several hours, until they are lightly crisp.
This meringue recipe makes 20 to 24 cookies.
9
Chocolate Dipped Meringues Recipe
Chocolate-Dipped Meringues
For a cookie that matches any menu, try this chocolate-dipped meringues recipe. These
delightful, little cookies have an airy, crisp texture that melts in your mouth. Dipping them in
dark chocolate is both attractive and tasty; the effect is perfectly elegant for dinner guests.
Ingredients:
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6 egg whites* (room temperature)
1/16 teaspoon cream of tartar
1/16 teaspoon salt
1 cup plus 2 tablespoons confectioners' sugar (powdered sugar)
4 ounces semi-sweet chocolate
Preparation:
Cook's note : To avoid foodborne illness, pasteurized eggs are recommended, especially for
How to make chocolate-covered meringue kisses:
Beat egg whites on low speed, while mixing in the cream of tartar, salt, and confectioners'
sugar, one tablespoon at a time. One the dry ingredients are completely incorporated into the
egg whites, increase the beater speed to medium-high and whip the mixture until the meringue
forms stiff, glossy peaks.
Pipe 2-inch rounds of the meringue onto a parchment-lined baking sheet and bake in a
preheated 200F oven for 1 1/2 hours (90 minutes). Turn off the heat, open the oven door by a
small crack, and allow the meringues to cool and dry out on the baking sheet for several hours,
until they are lightly crisp.
Melt the dark chocolate in a double-boiler. Line a baking sheet with fresh parchment paper.
Grasping a meringue cookie by the base, turn it upside-down and dip 1/2 of it into the melted
chocolate. Allow the excess chocolate to drip off of it for a few seconds. Turn the cookie rightside up again, all the while carefully twirling it to keep the chocolate neat on the cookie's
surface. Carefully place the chocolate-dipped meringue on the prepared parchment. Repeat
the process with the remaining meringues.
This chocolate covered meringue cookies recipe makes 20 to 24 cookies
10
Chocolate Meringue Cookies Recipe
Light Chocolate Meringues
This chocolate meringue cookies recipe produces light as air treats with a delicately crisp
exterior. They are also known by a whimsical name, forgotten cookies, because they are placed
in a hot oven and then "forgotten" overnight until they are done.
Cook Time: 8 hours
Yield: 20 to 24 cookies
Ingredients:
 6 egg whites* (room temperature)
 1/16 teaspoon cream of tartar
 1 cup plus 2 tablespoons confectioners' sugar (powdered sugar)
 1/4 cup cocoa powder
Preparation:
Cook's note: To avoid foodborne illness, pasteurized eggs are recommended, especially for
How to make chocolate meringue cookies:
Beat egg whites on low speed, while mixing in the cream of tartar, salt, confectioners' sugar,
and dark cocoa powder, one tablespoon at a time. Make sure all the dry ingredients are
completely incorporated into the egg whites, and then increase the beater speed to mediumhigh and whip the mixture until the meringue forms stiff, glossy peaks.
Preheat the oven to 350F.
Pipe 2-inch rounds of the meringue onto a parchment-lined baking sheet, place the meringues
into the oven and shut the door. Turn off the heat and allow the forgotten cookies to slowly bake
overnight, for approximately 8 hours.
This chocolate meringue cookies recipe makes 20 to 24 forgotten cookies.
11
Chocolate Orange Biscotin Recipe
These chocolate orange biscotins are a flavorful twist on the classic love knot-shaped cookie.
They have just the right amount of sweet, tangy orange flavor to kick up the smooth chocolate
dough. Slightly crisp on the outside and dry throughout, they’re traditionally enjoyed with a
small glass of dessert wine or hot coffee. This dessert is often served at Provencal gros souper,
or Christmas Eve dinner.
Ingredients:
 2 eggs
 5 tablespoons butter, softened
 2 teaspoons Grand Marnier or orange liqueur (substitute 1 teaspoon vanilla extract)
 2 teaspoons orange zest
 1/4 cup cocoa powder
 1 teaspoon baking powder
Preparation:
Preheat an oven to 325F. Line a baking sheet with parchment paper and set it aside.
In a medium size bowl, whisk together the eggs, sugar, and butter until the mixture is fluffy,
about 2 minutes. Add the Grand Marnier and orange zest to the eggs and continue whisking
until the ingredients are thoroughly combined.
Stir together the flour, cocoa powder, baking powder, and salt. Add the dry ingredients to the
egg mixture, a few tablespoons at a time, and stir until the dry ingredients are just moistened.
Divide the dough into 12 pieces. On a lightly floured surface, roll shape each piece of dough
into a small figure eights, or any other desired shape.
Arrange the knots on the prepared baking sheet and bake them for 25 minutes, until they set
and begin to brown. Cool the biscotins on a wire rack before serving.
Makes 12 cookies.
12
Vanilla Sables Recipe
Vanilla Sables
This is the basic, classic version of the sables cookie recipe. It can be varied in so many ways,
from adding a flavored cream filling to spicing the batter. Make your own signature sable
recipe or enjoy it the traditional way - as comforting vanilla sables.
Prep Time: 1 hour, 30 minutes
Total Time: 1 hour, 45 minutes
Yield: 2 to 3 dozen cookies
Ingredients:
 ½ teaspoon baking powder
 10 tablespoons butter
 ½ cup granulated sugar
 1 egg
Egg wash:
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1 egg white
2 teaspoons water
Preparation:
In a medium bowl mix the flour and baking powder and set aside. In large mixing bowl, cream
the butter and sugar together until smooth. Add the egg and vanilla extract and mix in the dry
ingredients until a smooth dough forms.
Form the dough into a disk shape or 2-inch diameter log. Wrap the dough in plastic wrap and
chill for 1 hour. Preheat the oven to 350F. Prepare the egg wash by beating together the egg
white and 2 teaspoons of water.
Roll out the disk of dough to ¼-inch thickness, and cut out the sables using a 2-inch fluted
cookie cutter. If using a log of cookie dough, slice it crosswise into ¼-inch thick coins. Brush the
sables with the egg wash, and bake on a parchment lined baking sheet for 15 minutes, or until
they are lightly browned around the edges. Cool the sables for 2 minutes on the cookie sheet
and then transfer to a wire rack to cool completely.
This vanilla sables recipe makes 2 to 3 dozen cookies.
13
Double Chocolate Sable Cookies
Sable in French means "sandy" — these are a classic French cookie,
made out of crumbly chocolate shortbread. To keep them nice and
sandy, be extra careful not to overmix the dough. The hint of salt
brightens the flavor and underlines the chocolate. For a special
holiday treat, sandwich two of these together with a small scoop of
peppermint ice cream.
Ingredients:
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3 ounces bittersweet chocolate, frozen for 10 minutes
1 1/4 cups all-purpose flour
1/3 cup Dutch-process cocoa powder
1/4 teaspoon baking soda
1/4 teaspoon fine sea salt
5 1/4 ounces (11 tablespoons) unsalted butter, softened
1 cup sugar
1 large egg yolk
Grate the chilled chocolate with a fine grater or rasp and set aside. Whisk together the flour,
cocoa powder, baking soda and sea salt.
Beat the butter and sugar in a medium bowl with an electric mixer until just combined. Mix in
the yolk. Add the dry ingredients to the butter and beat lightly together until just combined but
still crumbly. Fold in grated chocolate with a spatula. Bring the dough together by lightly
squeezing in your hands; but don't knead or overwork, as the secret to these cookies is their
delicate, sandy texture.
Divide the dough in half. Lay half the dough on a long sheet of waxed paper and shape into a log
along the width of the waxed paper, leaving some space at each end. Pull the paper over the
top of the log. Grip the edge of the top piece of paper, and use a straight, firm edge, like a ruler
or the edge of a pan, to press gently against the edge of the dough where the papers come
together to create a solid, firm round log. Repeat with remaining dough and refrigerate for at
least 1 hour. (To keep logs round store inside an empty paper towel roll.)
Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
Slice logs into 1/2-inch thick rounds with a sharp, thin knife. Divide rounds onto the prepared
sheets, leaving about 1 inch between them, and refrigerate for 15 minutes.
Bake until cookies smell fragrant with a full cocoa aroma and set on the outside, about 12 to 14
minutes. Remove from the oven and let cool on the pans, about 5 minutes. Transfer cookies to a
rack to cool completely. Serve.
Busy baker's tips: Dough can be made and frozen for up to 2 weeks. Store baked cookies in an
airtight container for up to 5 days. Baked cookies can be wrapped in plastic wrap, then
aluminum foil and frozen for up to 2 weeks.
Copyright 2007 Television Food Network, G.P. All rights reserved
14
Lemon Sables Recipe
A plate of fresh strawberries, vanilla chantilly cream, and rich lemon sables are a perfect
dessert for a light, afternoon luncheon.
Ingredients:
 1 teaspoon lemon zest
 1 egg
 1/2 teaspoon lemon extract
Egg wash:
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1 egg white
2 teaspoons water
Preparation:
the butter, lemon zest, and sugar together until smooth. Add the egg and lemon extract and mix
in the dry ingredients until a smooth dough forms.
Roll out the disk of dough to ¼-inch thickness, and cut out the sables using a 2-inch fluted
cookie cutter. If using a log of cookie dough, slice it crosswise into ¼-inch thick coins. Brush the
sables with the egg wash, and bake on a parchment lined baking sheet for 15 minutes, or until
they are lightly browned around the edges. Cool the sables for 2 minutes on the cookie sheet
and then transfer to a wire rack to cool completely.
15
Ginger Sables Recipe
Ginger Sables
This candied ginger cookies recipe features a delicately crunchy butter cookie dough studded
with a generous amount of zesty candied ginger. They are an icebox ginger cookie, which
means the flavor will develop nicely as they chill - for up to 3 days - and they make the kitchen
smell heavenly for guests in just a few minutes time. It's the perfect holiday cookie!
Chill: 1 hour
Yield: 2 to 3 dozen
Ingredients:
 1 egg
 2/3 cup chopped candied ginger
 Egg wash:
 1 egg white
 2 teaspoons water
 Granulated sugar for sprinkling
Preparation:
the butter and sugar together until smooth. Add the egg and mix in the dry ingredients and
candied ginger until a smooth dough forms.
Form the dough into 1 1/2-inch diameter log. Wrap the dough in plastic wrap and chill for 1
hour. Preheat the oven to 350F. Prepare the egg wash by beating together the egg white and 2
teaspoons of water.
Slice the dough crosswise into ¼-inch thick coins. Brush the ginger cookies with the egg wash,
sprinkle with sugar, and then bake them on a parchment lined baking sheet for 15 minutes, or
until they are lightly browned around the edges. Cool the cookies for 2 minutes on the cookie
sheet and then transfer to a wire rack to cool completely. This candied ginger cookies recipe
makes 2 to 3 dozen cookies.
16
Espresso Cream Sables Recipe
Cinnamon Espresso Cream Sables
This flaky, buttery espresso cream sables recipe is accented
with a light touch of warm cinnamon and rich, bittersweet
coffee filling. Enjoy these traditional treats with simple café au
lait or a brandied café Napoleon for more celebratory
occasions.
Ingredients:
 1/2 teaspoon ground cinnamon
 1 egg
 Egg wash:
 1 egg white
 Espresso cream:
 1 1/2cups powdered sugar
 2 teaspoons instant espresso powder
 2 teaspoons milk
Preparation:
In a medium bowl mix the flour, cinnamon, and baking powder and set aside. In large mixing
bowl, cream the butter and sugar together until smooth. Add the egg and vanilla extract and
mix in the dry ingredients until a smooth dough forms.
To make the espresso cream filling, mix together the powdered sugar, espresso powder,
vanilla, and milk until all the ingredients are wet. Beat the filling on high speed for 90 seconds,
adding ½ teaspoon of milk at a time, if necessary, to achieve a thick frosting consistency.
Roll out the disk of dough to 1/4-inch thickness, and cut out the sables using a 2-inch fluted
cookie cutter. If using a log of cookie dough, slice it crosswise into 1/4-inch thick coins. Brush
the sables with the egg wash, and bake on a parchment lined baking sheet for 15 minutes, or
until they are lightly browned around the edges. Cool the sables for 2 minutes on the cookie
sheet and then transfer to a wire rack to cool completely before filling with espresso cream.
17
Cocoa Lava Stone Cookies Recipe
Cocoa Lava Stone Cookies
A specialty of rural central France, these cocoa lava stone cookies are light and crunchy with
rich chocolate flavor and snappy toasted hazelnuts. The airy, crisp texture of the meringue
comes courtesy of incorporating beaten egg whites and a pinch of baker’s ammonia into the
batter.
Ingredients:
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2 cups shelled, toasted hazelnuts
1/4 cup plus 1/4 cup granulated sugar, divided
1 tablespoon plus 2 teaspoons cocoa powder
1 tablespoon all-purpose flour
1/4 teaspoon baker’s ammonia (no substitute)
3 egg whites
Preparation:
Using a food processor, grind the hazelnuts until they have a very coarse pebbly-sandy texture.
Using the pulse setting, mix in 1/4 cup sugar, cocoa powder, flour, and baker’s ammonia, just
until the ingredients are fully incorporated.
Beat the egg whites on high until they turn frothy. Continue beating them and gradually add the
remaining 1/4 cup sugar, one teaspoon at a time, to the egg whites. Continue beating the egg
whites and sugar until stiff, glossy peaks form.
Gently fold the chocolate-nut mixture into the egg whites. Loosely cover the batter, without
touching it, and refrigerate it for 2-4 hours. Do not skip this step.
Preheat the oven to 375F and line a baking sheet with parchment paper. Scoop scant
teaspoonfuls of batter 1 1/2 inches apart onto the prepared baking sheet. Bake the cookies for
12-15 minutes, until they puff up and turn very light golden brown. Transfer the baked cookies
to a wire rack and allow them to cool completely before serving.
This chocolate lava stones recipe makes approximately 3 to 4 dozen cookies.
18
Raspberry Lava Stone Cookies Recipe
Raspberry lava stones are sold in patisseries in the small villages of central France. These
crispy cookies have ingredients similar to the classic French macaroon, with one major
difference: baker’s ammonia. The snappy texture comes from incorporating a pinch of baker’s
ammonia into the batter.
Prep Time: 2 hours
Ingredients:
 2 cups shelled, toasted almonds
 1/4 cup plus 1/4 cup granulated sugar, divided
 1 tablespoon all-purpose flour
 1/4 teaspoon baker’s ammonia (no substitute)
 3 egg whites
 1/2 teaspoon raspberry extract
 2-3 drops red food coloring
Preparation:
Using a food processor, grind the almonds until they have a very coarse pebbly-sandy texture.
Using the pulse setting, mix in 1/4 cup sugar, flour, and baker’s ammonia, just until the
ingredients are fully incorporated.
Beat the egg whites on high until they turn frothy. Continue beating and gradually add the
remaining 1/4 cup sugar, one teaspoon at a time, and the red food coloring with the raspberry
extract to the egg whites. Continue beating the egg whites and sugar until stiff, glossy peaks
form.
Gently fold the sugar-nut mixture into the egg whites. Loosely cover the batter, without touching
it, and refrigerate it for 2-4 hours. Do not skip this step.
Preheat the oven to 375F and line a baking sheet with parchment paper. Scoop scant
teaspoonfuls of batter 1 1/2 inches apart onto the prepared baking sheet. Bake the cookies for
12-15 minutes, until they puff up and turn very light golden brown. Transfer the baked cookies
to a wire rack and allow them to cool completely before serving.
This raspberry lava stone cookies recipe makes approximately 2 to 3 dozen cookies.
19
Speculaas Recipe
Speculaas - Belgian Spice Cookies
Irresistibly fragrant, this speculaas recipe makes a crispy, nottoo-sweet cookie that begs to be dipped in coffee. The varied
blend of aromatic spices in this recipe creates the signature
flavor by which Belgian speculaas cookies have been known
for centuries. To enjoy the authentic version of this delicacy,
roll the dough to a scant 1/8 inch thick and watch carefully for
overbrowning as the cookies bake . Roll the dough to 1/4-inch thickness for a delicious, slightly
crunchy spice cookie.
Prep Time: 2 hours, 15 minutes
Ingredients:
 1 cup butter, softened
 1 cup granulated sugar
 1/1/4 cups dark brown sugar
 2 teaspoons vanilla extract
 2 large eggs
 3 1/2 cups flour
 2 teaspoons baking soda
 1 1/2 teaspoons ground cinnamon
 1 teaspoon salt
 1/2 teaspoon ground ginger
 1/4 teaspoon ground nutmeg
 1/4 teaspoon ground cloves
 1/16 teaspoon ground cardamom
 1/16 teaspoon ground white pepper
Preparation:
Cream the butter, sugars, and vanilla until they are thoroughly mixed and fluffy. Add the eggs,
one at a time, and continue beating the mixture on medium-high until it turns fluffy again.
Mix the remaining dry ingredients in a separate bowl. Turn the mixer speed to low and stir the
dry ingredients into the sugar mixture in thirds, until the dough is fully mixed. Refrigerate the
dough for at least 2 hours, until it is thoroughly chilled.
Preheat the oven to 350F and line a baking sheet with parchment paper. Roll out the chilled
dough to 1/4-inch thick (1/8-inch thick if thin, crispy cookies are preferred) and cut into shapes
with a cookie cutter. If desired, use a traditional Belgian speculaas mold by pressing the chilled
dough into the mold, cutting away the excess dough, and inverting the mold onto the baking
sheet to release the cookie, design-side up.
Bake the cut or molded cookies for 10 to 12 minutes, until the edges appear set and just begin to
brown. Allow the speculaas to cool for 5 minutes on the baking sheet and then transfer them to a
wire cooling rack. This speculaas recipe makes approximately 12 to 18 servings.
20
Ginger Cookies Recipe
Ginger Sables
This candied ginger cookies recipe features a delicately
crunchy butter cookie dough studded with a generous amount
of zesty candied ginger. They are an icebox ginger cookie,
which means the flavor will develop nicely as they chill - for up
to 3 days - and they make the kitchen smell heavenly for guests
in just a few minutes time. It's the perfect holiday cookie!
Chill: 1 hour
Yield: 2 to 3 dozen
Ingredients:
 1 egg
 2/3 cup chopped candied ginger
 Egg wash:
 1 egg white
 Granulated sugar for sprinkling
Preparation:
the butter and sugar together until smooth. Add the egg and mix in the dry ingredients and
candied ginger until a smooth dough forms.
Form the dough into 1 1/2-inch diameter log. Wrap the dough in plastic wrap and chill for 1
hour. Preheat the oven to 350F. Prepare the egg wash by beating together the egg white and 2
teaspoons of water.
Slice the dough crosswise into ¼-inch thick coins. Brush the ginger cookies with the egg wash,
sprinkle with sugar, and then bake them on a parchment lined baking sheet for 15 minutes, or
until they are lightly browned around the edges. Cool the cookies for 2 minutes on the cookie
sheet and then transfer to a wire rack to cool completely. This candied ginger cookies recipe
makes 2 to 3 dozen cookies.
21
Langues de Chat
Langues de Chat, or Cats’ Tongues, is a French cookie similar to Madeleines or Lady Fingers. They
are a perfect embellishment for a bowl of ice cream.
INGREDIENTS | YIELDS 36 COOKIES
½ cup softened unsalted butter
1 cup sugar
3 egg whites, room temperature
1½ teaspoons vanilla extract
1½ cups all-purpose flour
6 ounces bittersweet chocolate, melted
1. Preheat oven to 400°F. Lightly grease baking sheets.
2. Cream butter and sugar until light and fluffy. Beat egg whites and vanilla until stiff peaks
form; fold into butter mixture. Carefully sift flour over top; fold in.
3. Put dough in a pastry bag and pipe 3" long cookies.
4. Bake 10 minutes. Cool.
5. Dip one end of cookie in melted chocolate; allow chocolate to set.
Egg White Magic
Beating the egg whites to the light, fluffy mounds required for many of these recipes is much
easier if the egg whites are room temperature. Chill the bowl and the beaters for best results.
Since the protein in egg whites reacts with acid, it is good to whip the whites in a copper bowl.
This will give your egg whites a higher and lighter texture. If you don’t have a copper bowl,
rinse out the bowl you are using with lemon juice.
22
Orange Cat’s Tongue Cookie Recipe
These treats are known as cat’s tongue cookies, or langues de chat, because of their long, thin
shape. Adding a bit of fresh orange zest to these confections really kicks up the flavor and gives
them a heavenly aroma as they bake.
Prep Time: 1 hour
Ingredients:
 4 tablespoons butter, softened (1/2 stick)
 1/2 cup confectioner’s sugar (powdered)
 2 teaspoons fresh orange zest
 2 egg whites
 1/2 cup all-purpose flour
Preparation:
Beat the butter, sugar, orange zest, vanilla extract, and salt on medium-high until light and fluffy,
about 4 to 5 minutes. Add the egg whites, one at a time, to the creamed butter. Gently fold in the
flour and refrigerate the batter for 45 minutes.
Preheat an oven to 350F. Line 2 baking sheets with parchment paper. Fill a pastry bag with the
batter and pipe into 1/3-inch wide, 2 1/2-inch long cookies. Bake them for 10 minutes until the
cat’s tongues are light golden brown. Cool the cookies on the baking sheet for seconds, and
then transfer them to a wire rack to cool.
Variation: For lemon cat’s tongues, use lemon zest in place of the orange zest and replace the
vanilla extract with 1/8 teaspoon lemon extract.
This cat’s tongue recipe makes approximately 4 dozen cookies.
23
Salted Butter Caramels Recipe
Salted Butter Caramels
Rebecca Franklin
Smooth, creamy caramel blends with a sharp salty note in this
salted butter caramels recipe. Try serving the salted caramels
with a tiny sprinkling of salt or dip them in melted chocolate for
delicious contrast.
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Ingredients:
1 cup heavy cream (whipping cream)
5 tablespoons butter, cut into 5 pieces
1 teaspoon sea salt
1 1/2 cups granulated sugar
1/4 cup light corn syrup
1/4 cup water
Preparation:
Line an 8-inch by 8-inch square pan with non-stick foil.
In a small saucepan, bring the heavy cream, butter, and sea salt to a simmer. Once the butter
has melted and the cream starts to bubble, remove the pan from the heat and set it aside.
In a medium saucepan set over medium heat, bring the sugar, corn syrup, and water to a boil.
Frequently draw a spoon or heat-proof spatula across the mixture to dissolve the sugar.
Continue cooking, carefully swirling the pan, until the melted sugar mixture takes on a uniform
medium caramel color.
Continue cooking the caramel over medium heat and gently pour in the hot cream. The mixture
will bubble up; carefully stirring it down with a long-handled spoon will prevent any boil-over.
Cook the salted butter caramel, stirring frequently, until it reaches 240F or forms a slightly firm
ball when a teaspoon of candy is dropped into ice-cold water. The final temperature you want
the candy to register is 240F, between the soft ball and hard ball stages.
Pour the hot salted butter caramel into the prepared pan and allow it to cool for 2 to 3 hours at
room temperature. Cut the caramel into 24 pieces and serve.
This salted butter caramels recipe makes 24 servings.
24
French Lace Cookies
Ingredients:
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1 cup flour
1 cup finely chopped nuts
1/2 cup corn syrup
1/2 cup shortening
2/3 cup brown sugar
Preparation:
Preheat oven to 375 degrees F.
Blend flour and nuts. Bring corn syrup, shortening and sugar to a boil in a saucepan over
medium heat, stirring constantly. Remove from heat; gradually stir in flour and nuts.
Drop batter by level teaspoonful about 3 inches apart on lightly greased baking sheet. Bake
only 8 to 9 cookies at a time. Bake about 5 to 6 minutes, remove from oven and allow to stand 5
minutes to harden slightly before removing from pan.
25
Easy Pecan Pralines
Pralines with pecans and evaporated milk, along with brown sugar, butter, and vanilla.
Ingredients:
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1 1/4 cups of sugar
3/4 cups of brown sugar
1/2 cup of evaporated milk
4 tablespoons butter
1 tablespoon vanilla
1 1/2 cups pecans
Preparation:
Put sugars & milk in heavy bottom pan & cook to soft ball stage. Take off fire & add frozen
butter, vanilla & pecans & stir until shine leaves mixture & then spoon on waxed paper. Very
easy & makes the best pralines ever.
26
Dark Chocolate Truffles Recipe
Homemade Chocolate Truffles
This dark chocolate truffles recipe is so rich, so flavorful, that they require being eaten slowly.
These luxurious candies make a delightful gift for the chocolate lover in your life, and an
impressive addition to the office party dessert table. Learning how to make smooth ganache
and the proper rolling technique are the secrets of this recipe's success.
Ingredients:
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2/3 cup heavy cream
12 ounces semisweet chocolate, chopped into very small pieces
1 teaspoon vanilla extract
1/3 cup premium cocoa
Preparation:
In a small saucepan over medium heat, bring the heavy cream just to a boil. Remove from the
heat immediately. Add the chopped chocolate and vanilla extract and stir until the mixture –
ganache - is completely smooth.
Chill the ganache until it is hard enough to roll into balls. Measuring out a heaping teaspoon,
quickly roll the ganache into a ball. Roll the ball in the cocoa powder and chill.
This dark chocolate truffles recipe makes 16 servings.
27

French Cookie Recipes

Transcription

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