ALL SAINTS DAY COOKIES - OSSI DEI MORTI
Crisp almond flavored cookies made to celebrate All Saints Day.
Provided by Deborah Mele
Categories Cookies
Time 27m
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F. and line two baking sheets with parchment paper.
- In a medium sized bowl, whisk together the sugar, extract, and egg until blended.
- Stir in the almonds, baking powder, flour, and salt, and stir just until combined.
- Dump mixture onto a lightly floured hard surface and gently knead a minute or two with your hands until smooth. (Dough will be sticky)
- Divide the dough into three pieces, and roll each into a 1-inch log.
- Cut the log into 1 1/2-inch to 2-inch pieces, then use your fingers to roll each piece into ropes about 4-inches long.
- Place the cookies 2 to 3 inches apart on the prepared baking sheets and bake for 10 to 12 minutes or until the cookies just begin to brown and the tops feel set when touched with your finger tips.
- Cool completely, dust with powdered sugar and enjoy!
Nutrition Facts : Calories 184 calories, Carbohydrate 36 grams carbohydrates, Cholesterol 16 milligrams cholesterol, Fat 4 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 77 grams sodium, Sugar 27 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
ALL SOULS DAY COOKIES MOM'S RECIPE
these are cookies made on All Souls Day and a Catholic traditions for baking these cookies. All Souls Day cookies are a spice cookie with powdered sugar on them.
Provided by Claudia Lamascolo
Categories cookies, desserts, holiday cookies
Time 22m
Number Of Ingredients 15
Steps:
- Heat oven to 350 degrees. You will need 2 parchment-lined cookie sheets set aside.
- In a large bowl combine all wet ingredients and mix together.
- Add the dry ingredients and stir the raisins and walnuts last.
- Shape the cookies into 2-inch logs and place them on baking sheets.
- Slightly flatten the logs, placing two inches apart, I add a few more raisins to the sides and top if not enough.
- Bake for 12 minutes on 350 degrees.
- When completely cooled, place the powdered sugar in a zip lock bag and shake the cookies gently into the sugar.
- You can freeze these up to 6 months and they are also sturdy cookies for mailing during the holiday season.
Nutrition Facts : Calories 79, Fat 11, SaturatedFat 3, Carbohydrate 20, Sugar 32
ALL SOUL'S DAY COOKIES
Spicy little cookies from Milan, made to celebrate All Souls Day on November the 2nd. Taken from mangiabenepasta.com and posted for ZWT7
Provided by WicklewoodWench
Categories European
Time 27m
Yield 40 cookies
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F.
- Grease 2 baking sheets.
- In a large bowl, combine the butter and sugar until well blended.
- Beat in the egg, orange zest, orange juice, and honey.
- Add the flour, cocoa powder, baking soda, cinnamon, nutmeg, and salt.
- Stir until well blended.
- Stir in the raisin and walnuts.
- Break off a piece of the dough about the size of a walnut.
- Shape the dough into a 2-1/2 inch sausage.
- Place on the prepared baking sheet.
- Press to slightly flatten the dough.
- Repeat with the remaining dough.
- Place the cookies about 2 inches apart.
- Bake for 12 minutes, or until the cookies are puffed and set.
- Remove from oven and allow to cool on baking sheet for 1 minutes.
- Transfer the cookies to a wire rack to cook completely.
- Dust the cookies with confectioners' sugar.
- Store in airtight containers.
- The cookies develop more flavor the longer they are stored.
Nutrition Facts : Calories 77.9, Fat 2.3, SaturatedFat 0.9, Cholesterol 7.7, Sodium 63.5, Carbohydrate 13.6, Fiber 0.4, Sugar 7.6, Protein 1.2
PANELLETS (CATALAN ALL-SAINTS COOKIES)
These fabulous 'cookies' come out around the middle of October and are traditionally eaten on All-Saints Day (November 1) in Catalonia, Spain. The traditional ones are made with pine nuts, but you can also find them with almond or coconut.
Provided by K.Borg
Categories World Cuisine Recipes European Spanish
Time 30m
Yield 24
Number Of Ingredients 8
Steps:
- Place the potatoes in a small saucepan; cover with water and bring to a boil. Cook until the potatoes are tender; drain. Mash the potatoes with a fork. Allow to cool.
- Preheat oven to 425 degrees F (220 degrees C). Lightly butter a baking sheet.
- Combine the cooled potatoes and almonds. Slowly add the sugar while stirring with a wooden spoon. Stir in the lemon zest; continue mixing with your hands. Form the dough into 1-inch balls. Roll the balls in the pine nuts; brush with egg yolk. Form each ball into a crescent shape. Cover each cookie with cornstarch and then brush with egg white. Arrange cookies on the prepared baking sheet.
- Bake in preheated oven until lightly golden, 10 to 12 minutes.
Nutrition Facts : Calories 250.3 calories, Carbohydrate 30.4 g, Cholesterol 17.1 mg, Fat 13 g, Fiber 2.8 g, Protein 6.1 g, SaturatedFat 1.3 g, Sodium 6.4 mg, Sugar 22 g
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