Stroop wafel

 STROOP WAFEL HERS
Ingredients
Original recipe makes 12 servings
•     4 cups all-purpose flour
•     1 1/8 cups butter, melted
•     3/4 cup white sugar
•     2 (.25 ounce) envelopes active dry yeast
•     1/4 cup warm milk
•     1 egg
•     1 1/2 cups molasses
•     1 1/3 cups packed brown sugar
•     1/3 cup butter
•     1 teaspoon ground cinnamon
Directions
1.    In a large bowl, mix together the flour, melted butter, sugar, yeast, milk and egg. When the dough becomes to stiff to stir, turn out onto a floured surface and knead by hand for a few minutes. Set aside to rise for 45 minutes.
2.    To make the filling, heat the molasses, brown sugar, remaining butter and cinnamon in a saucepan over medium heat. Stir to blend, and set aside.
3.    Preheat a pizzelle iron. Knead the dough briefly, and divide the dough into 2 inch balls, or a size compatible with your pizzelle iron pattern. Press the balls in the preheated iron, and cook until the iron stops releasing steam, or until the waffles are golden brown.
4.    Carefully remove with a knife or spatula, and split in half horizontally (like pocket bread) while they are still warm. Don't wait too long, otherwise they will break. Spread filling on the insides, and put the halves back together.

Food color, if desired
Directions
Combine flour, butter and whipping cream in small bowl. Beat at low speed, scraping bowl often, until well mixed. Divide dough into thirds; wrap in plastic food wrap. Refrigerate until firm (at least 2 hours).



Heat oven to 375° F. Roll out dough on well-floured surface, one-third at a time (keeping remaining dough refrigerated), to 1/8-inch thickness. Cut with 1 1/2-inch round cookie cutter. Dip both sides of each cookie in sugar. Place 1 inch apart onto ungreased cookie sheets; prick all over with fork.



Bake for 6 to 9 minutes or until slightly puffy but not browned. Cool slightly; carefully remove from cookie sheets. Cool completely.



Combine all filling ingredients except milk or juice and food color in small bowl. Beat at medium speed, gradually adding enough milk for desired spreading consistency. If desired, tint filling with food color. Carefully put cookies together in pairs with 1/2 teaspoon filling for each sandwich cookie.


"Jamaretti" Cookies

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Ingredients
•    2 1/4 cups flour (spooned and leveled), plus more for work surface
•    1 teaspoon baking powder
•    1/2 teaspoon fine salt
•    1/2 teaspoon ground cinnamon
•    1/2 cup almond paste
•    3/4 cup sugar
•    1 stick unsalted butter, room temperature
•    2 large eggs
•    1/2 cup jam (apricot, blackberry, or raspberry)
•    1 cup confectioners' sugar
•    4 teaspoons whole milk
Cook's Note
This dough can be prepped and frozen up to a week in advance. Just thaw it in the refrigerator overnight.
Directions
Whisk together flour, baking powder, salt, and cinnamon. In a food processor, pulse almond paste and sugar until smooth. Add butter and eggs and blend until smooth. Add flour mixture and pulse until dough forms. Divide into 4 equal pieces, wrap in plastic, and chill 30 minutes.
Preheat oven to 350 degrees. On a lightly floured surface roll each piece into a 10-inch log. Transfer logs to two parchment-lined baking sheets and flatten to about 2 inches across. Bake until just dry, 12 to 15 minutes.
Remove from oven; with the handle of a wooden spoon, make a trench down each log. Spread 2 tablespoons jam into each trench. Bake until golden brown, 8 to 10 minutes more. Let cool on sheets on wire racks.
Whisk together confectioners' sugar and milk until smooth. Drizzle glaze over logs. Let glaze harden, 20 minutes. With a serrated knife, cut logs on the diagonal into 1-inch slices. (Store in airtight containers, up to 1 week.






Tea Time Sandwich Cookies

Cookies
2 cups all-purpose flour
1 cup LAND O LAKES® Butter,; softened
1/3 cup LAND O LAKES™ Heavy Whipping Cream
Sugar
Filling
3/4 cup powdered sugar
1/4 cup LAND O LAKES® Butter,; softened
1 teaspoon vanilla or lemon extract
1 teaspoon freshly grated lemon or orange peel
1 to 3 teaspoons milk, orange juice or lemon juice










Oatmeal-Raisin Cookies
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Ingredients
•    1 cup(s) all-purpose flour
•    2 teaspoon(s) baking soda
•    1/2 teaspoon(s) salt
•    1 cup(s) (packed) brown sugar
•    1/2 cup(s) granulated sugar
•    1/2 cup(s) (1 stick) butter or margarine, softened
•    1 teaspoon(s) vanilla extract
•    2 large eggs
•    3 cup(s) old-fashioned or quick-cooking oats, uncooked
•    1.5 cup(s) raisins
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Directions
1.    Preheat oven to 350 degrees F. Line large cookie sheet with nonstick foil (or use nonstick cookie sheet).
2.    On waxed paper, combine flour, baking soda, and salt.
3.    In large bowl, with mixer at medium speed, beat sugars and butter until creamy, occasionally scraping bowl with rubber spatula. Beat in vanilla, then eggs, 1 at a time, beating well after each addition. At low speed, gradually add flour mixture; beat just until blended, occasionally scraping bowl. With spoon, stir in oats and raisins.
4.    Drop dough by heaping measuring teaspoons, 2 inches apart, onto prepared cookie sheet. Bake cookies 11 to 13 minutes or until tops are golden. Cool cookies on cookie sheet 1 minute, then transfer to wire rack to cool completely. Repeat with remaining dough.
Serving size = 1 cookie

Chewy Chocolate Chip Oatmeal-Raisin Cookies


•    Nonstick cooking spray
•    1/2 cup(s) (1 stick) light corn-oil spread (56 to 60 percent fat)
•    3/4 cup(s) packed dark brown sugar
•    1/2 cup(s) sugar
•    2 large egg whites
•    1 large egg
•    2 teaspoon(s) vanilla extract
•    2 cup(s) all-purpose flour
•    1 cup(s) quick-cooking oats
•    1 cup(s) low-fat semisweet-chocolate pieces
•    1/2 cup(s) dark seedless raisins
•    1 teaspoon(s) baking soda
•    1/2 teaspoon(s) salt
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Directions
1.    Preheat oven to 375 degrees F. Spray 2 large cookie sheets with nonstick cooking spray.
2.    In large bowl, with mixer at low speed, beat corn-oil spread, brown sugar, and sugar until combined. Increase speed to high; beat until light and fluffy.
3.    Add egg whites, egg, and vanilla extract; beat until smooth.
4.    With spoon, stir in flour, oats, chocolate pieces, raisins, baking soda, and salt until combined.
5.    Drop dough by level tablespoons, about 2 inches apart, on cookie sheets. Place cookie sheets on 2 oven racks. Bake cookies 10 to 12 minutes until golden, rotating cookie sheets between upper and lower racks halfway through baking time. With pancake turner, remove cookies to wire racks to cool.
6.    Repeat until all batter is used. Store cookies in tightly covered containers.



Ginger Cookies

•    1/2 cup(s) (1 stick) butter or margarine
•    1/4 cup(s) vegetable shortening
•    1 cup(s) light molasses
•    1 tablespoon(s) baking soda
•    3.5 cup(s) all-purpose flour
•    1 cup(s) sugar
•    1/2 cup(s) buttermilk
•    1 tablespoon(s) ground ginger
•    1/4 teaspoon(s) salt
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Directions
1.    Preheat oven to 350 degrees F. Grease 2 large cookie sheets.
2.    In small saucepan, heat butter and shortening over medium-low heat until melted, swirling pan occasionally.
3.    In large bowl, with whisk, mix molasses and baking soda. Add butter mixture, flour, sugar, buttermilk, ginger, and salt, and stir until blended.
4.    Drop dough by rounded measuring tablespoons, 3 inches apart, on prepared cookie sheets. Bake cookies 13 to 15 minutes, rotating cookie sheets between upper and lower racks halfway through baking.
5.    Cool cookies on cookie sheets 1 minute, then with wide spatula, transfer to wire racks to cool completely. Repeat with remaining dough.
6.    Store cookies in tightly covered container at room temperature up to 1 week or in freezer up to 3 months.
One serving = 1 cookie
Hazelnut-Chocolate Sandwich Cookies
Nutritional Information

Yields: 6 dozen cookies
Prep Time: 1 hr 30 min
Cook Time: 9 min
Oven Temp: 350

Ingredients
•    Basic Cookie Dough
•    1/3 cup(s) hazelnuts, toasted and chopped
•    3/4 cup(s) hazelnut-chocolate spread
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Directions
1.    Prepare Basic Cookie Dough.
2.    Preheat oven to 350 degrees F. With hands, shape dough by level measuring 1/2 teaspoons into balls. Place balls, 2 inches apart, on ungreased large cookie sheet. Dip bottom of flat-bottomed glass in sugar as needed; use to press each ball into 1-inch round. Sprinkle half of the rounds with hazelnuts. Bake cookies 9 to 10 minutes or until edges are golden-brown. Transfer to wire rack to cool. Repeat.
3.    Assemble sandwich cookies: Spread flat sides of plain cookies with 1/2 teaspoon hazelnut-chocolate spread. Top each with a nut-covered cookie, top side up, pressing lightly.
4.    Store cookies in tightly sealed container, putting sheets of waxed paper between layers, at room temperature up to 1 week or in freezer up to 3 months.
Nutritional information is based on one sandwich cookie.


Coconut Cookies
•    3 1/2 cups all-purpose flour
•    2 cups sugar
•    2 cups butter, softened
•    1 tablespoon baking powder
•    1 teaspoon baking soda
•    1 teaspoon vanilla
•    1 1/2 cups flaked coconut
Directions:
In large bowl, combine, flour, sugar, butter, baking powder, baking soda and vanilla.
Beat on low, scraping bowl often, until well blended, 3-4 minutes.
Stir in coconut.
Divide cookie dough into halves, shape into a roll 12 x 2.
Wrap in wax paper, refrigerate until firm- around 2 hours.
Heat oven to 350°.
Cut rolls into 1/4" to 1/2" slices.
Place 2-inches apart on ungreased cookie sheet.
Bake 9-14 minutes.
Cool slightly, then remove from