Best Olie Kooken Dutch Cookies Recipes

OLIE-KOECKEN

Steps:

• Sprinkle the yeast in the water in a small bowl and sprinkle with the sugar. Let it stand for a moment, then stir to dissolve the yeast. Set aside in a warm place. In the meantime melt the butter and cool. Place the raisins in a saucepan, cover with water and bring to a boil. Allow them to boil for a minute and then turn off the heat. Let them stand for 5 minutes and drain. Pat them dry with paper towels and mix them with 1 tablespoon of flour. Place the rest of the flour in a large bowl, stir in the salt, cinnamon, cloves, and ginger, make a well in the middle and pour in the yeast. Stir from the middle and slowly add the melted butter and the milk. The dough should be very thick and hard to stir. Then add raisins, apples, and almonds and combine thoroughly. Allow this batter to rise for about 1 hour. When doubled in bulk, stir down the dough. Heat the oil to 350 degrees F. Scoop out a heaping tablespoon of dough and push it off the spoon with the aid of another spoon and let it (carefully) drop into the hot oil. They should be at least 2-inches in diameter. Fry the olie-koecken for about 5 minutes on each side. Drain on paper towels. The original recipe does not tell us to sprinkle or roll them in the sugar. They are very good plain, but if you prefer you can dust them with confectioners' sugar.

DUTCH COOKIES

Steps:

• Preheat oven to 350 F (175 degrees C).
• Cream together the butter, shortening, sugar and vanilla.
• Sift together the flour, baking soda and salt. Add to sugar mixture and mix well, being careful not to over mix.
• Drop heaping teaspoonfuls of dough on ungreased cookie sheet and flatten each with the tines of a fork (dip fork into small bowl of water so that dough doesn't stick to fork). Do this once or twice, depending on the size of cookie and fork.
• Bake for 13 to 15 minutes. After each pan is removed from oven, carefully place 5 or 6 chocolate chips on top of each cookie while they are still hot. When chocolate is glossy and soft, spread with knife.

OLIEKOEKEN

Steps:

• Soften yeast in lukewarm water.
• Add remaining ingredients, using enough water to make a soft drop batter.
• Let rise until light.
• While dough is rising, preheat oil to 365°F.
• Drop batter from a tablespoon into hot oil and fry until golden brown.
• Dip spoon into cold water between doughnuts to prevent batter from sticking.
• Drain doughnuts on paper towels and roll in confectioners' sugar.

DUTCH COOKIES

Steps:

• Put oven rack in middle position and preheat oven to 325°F. Butter a 15- by 10- by 1-inch baking pan, then line bottom with foil, leaving a 2-inch overhang on 2 ends, and butter foil. 3Whisk together flour, cinnamon, and salt in a bowl until combined.
• Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a stand mixer (preferably fitted with paddle attachment) or 6 minutes with a handheld. Beat in yolk. Reduce speed to low, then mix in flour mixture until combined.
• Spread batter evenly in pan with an offset spatula. Lightly beat egg white in a small bowl, then brush some of it over batter and sprinkle evenly with pecans. Bake until top is golden brown and edges begin to pull away from sides of pan, 35 to 40 minutes.
• Cool in pan on a rack 10 minutes, then transfer with foil to a cutting board. Discard foil. Cut while still warm into 2-inch squares or, by halving squares diagonally, into triangles and cool completely on rack.

DUTCH BOKKENPOOTJES - GOAT'S FEET

Steps:

• Beat egg whites until foamy in a large glass or metal mixing bowl. Gradually add the white sugar, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape. Fold in the almond meal, cinnamon, lemon zest, and vanilla.
• Line a baking sheet with parchment paper. Transfer the meringue to a piping bag with a large plain tip (or a gallon-sized plastic zipper bag with the corner snipped off). Pipe the meringue into ladyfingers about 3 inches long. Set the pan aside and let the meringues dry at room temperature for 2 hours.
• Preheat an oven to 320 degrees F (160 degrees C).
• Bake the cookies on the middle oven rack until dried but not yet brown, 15 to 20 minutes. Allow them to cool completely.
• Make the filling by creaming the butter and confectioners' sugar until smooth. Stir in the vanilla. Meanwhile, melt the chocolate in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching.
• To assemble the cookies, spread buttercream on the back of a cookie, sandwich it together with another cookie, and dip both ends in the melted chocolate. Let the dipped cookies dry on waxed paper or parchment.

OLIE KOOKEN (DUTCH COOKIES)

Steps:

• Beat the eggs and 3/4 cup of the sugar together. Whisk the flour, baking powder together and add this mixture to the egg mixture alternately with the milk. Fold in the raisins.
• Heat cooking oil to a depth of 2 inches in a heavy saucepan or deep fat fryer. When the oil reaches 350 degrees, drop tablespoons of the batter into the fat and fry until golden.
• Drain on absorbent paper and dust with the remaining sugar before serving.