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Belgian Waffles

1 cup (12 oz; 350 ml) warmed milk

1-2 Tbsp of sugar

oz (20 g) of fresh yeast or 2 tsp (7 g) active dry yeast

3 eggs, separated

1 cup (12 oz; 350 ml) sparkling water

3 cup (475 g) self-rising flour (or 3 cup all-purpose flour + 5 tsp baking powder), sifted

10 Tbsp (2/3 cup; 150 g) butter, melted

a pinch of salt

1. In a bowl, combine warm milk with yeast and sugar. Allow to bloom for about 10 min.
2. Beat egg whites with a pinch of salt into stiff peaks.
3. Add egg yolks to milk/yeast mixture and mix until incorporated. Add sparkling water and stir until
combined. Add flour and mix until all lumps disappear. Add melted butter and mix.
4. Gently fold in beaten egg whites with a spatula. Leave batter to rest for 20-30 min on a room temperature
to give yeast time to rise.
5. Butter the waffle iron, pour about cup of batter per waffle and bake until waffles are crisp and brown
on the outside.
6.

Serve with powdered sugar, whipped cream, sliced fruits (like strawberry and banana) and drizzled with some
chocolate sauce.
Melting Snowflakes Cookies

2 cup (350 g) all-purpose flour

16 Tbsp (200 g) unsalted butter

7 Tbsp (80 g) granulated sugar

cup (100 g) ground slivered almonds

1 egg white

cup (100 g) powdered sugar* for dusting

1. Combine flour, butter, granulated sugar, ground almonds and the egg white.
2. Roll the dough on a floured surface and cut out snowflakes with a cookie cutter.
3. Place cookies on a baking tray lined with baking paper. Bake for about 10 minutes in 175 C (350 F) oven.

4. Let cookies cook for 2-3 minutes then coat them with sugar mixture (powdered sugar will adhere better if
cookies are still warm). Store cookies in an airtight container.I recommend using powdered sugar with
vanilla flavor.
Espresso Rose Spritz Cookies

200 g (16 Tbsp) unsalted butter, soft

80 g (2/3 cup) powdered sugar

1 tsp vanilla extract

150 g (1 cup + 2 Tbsp) all-purpose flour

70 g (1/2 cup) starch (tapioca or corn starch)

20 g (1/4 cup) cocoa powder

50 ml (4 Tbsp) coffee, strong (espresso)

1. Add flour, cocoa powder and starch and mix well.


2. Add espresso and mix again.
3. Put batter into a piping bag and press roses on a baking sheet. If the dough is too stiff to press, add 1-2
Tbsp coffee. If it is too soft, add more cornstarch.
4. Bake at 180 C (355 F) for 12-15 minutes.
Magic Cake

4 eggs, separated, at room temperature

1 Tbsp water

cup + 2 Tablespoons (5.3 oz, 150 g) sugar

1 stick (125 g) butter, melted

cup (4 oz, 115 g) flour

2 cups (500 ml) milk, lukewarm

2 tsp vanilla extract

1. Mix egg whites until stiff.


2. In another bowl, beat the egg yolks with the sugar, water and vanilla until light. Add melted butter and
continue beating for another minute. Then add the flour and mix it in.
3. Add the milk (it has to be lukewarm, otherwise the butter will harden) and beat until well incorporated.
4. Gently fold in beaten egg whites using a spatula.

5. Pour batter into a greased 8 inch x 8 inch (20 x 20 cm) baking dish (do not use spring form because batter
is too liquid and the pan could leak) and bake in preheated 325 F oven for about 60 minutes or until the
top is golden.
6. Cool in the pan for at least 3 hours. Serve sprinkled with powdered sugar.
Brown Butter Brown Sugar Cookies

1 cup (125 g) all-purpose flour

cup (95 g) cake flour (or substitute with mixture of


cornstarch and cup + 2 Tbsp all-purpose flour)

teaspoon baking powder

teaspoon baking soda

cup (2 oz; 55g) brown butter*

cup oil

1 tsp honey (or corn syrup)

cup packed (5 ounces; 150g) dark brown sugar (like Muscovado)

teaspoon salt

2 teaspoons vanilla extract

1 tsp lemon juice

1 large egg + 1 large egg yolk

FOR ROLLING (optional):

c granulated sugar

c brown sugar

1 Tbsp

1. Preheat oven to 350 degrees (175 C). Line 2 baking trays with baking paper (parchment paper).
2. In a bowl, combine all-purpose flour, cake flour, baking powder and baking soda. Set aside.
3. Put brown butter into another large bowl. Add oil, honey, brown sugar, salt, vanilla and lemon juice and
stir until combined. Add egg and yolk and continue whisking (with a hand whisk, no mixer needed) until
mixture is smooth. Let the mixture stand for 10 minutes at this point in order to allow sugar to dissolve.
4. Using a spoon or spatula, stir in flour mixture until just combined, but do not overmix. Cover and
refrigerate for about 2 hours.
5. Take 1 tablespoon of dough at a time and roll into balls. If you like, you can roll dough balls in a
combination of brown and granulated sugar to give it a crust. Place dough balls 2 inches apart on lined
baking sheets. Press lightly to flatten to get 2 inches (5 cm) wide cookies.

6. Bake 1 sheet at a time on the middle rack, until cookies are puffy and slightly brown, about 8 to 10
minutes (depending on your oven). Remove cookies from the oven, gently press down with the bottom of
a glass. Place them back into the oven for 2 more minutes. Cookie centers should still be soft. Cool the
cookies on the sheets for at least 5 minutes.
*To make brown butter: In a thick-bottomed skillet, melt cup (2 oz; 55g) unsalted butter over medium heat.
Continue cooking, whisking frequently, for about - 1 to 3 minutes or until butter is lightly browned and has nutty
aroma. Be careful not to burn the butter.
Swiss Icebox Cookies

350 g (2 cups) flour

175 g (1 cup or 1 stick) butter

150 g (3/4 cup) granulated sugar

1 tsp vanilla extract

2 eggs, whole

a pinch of salt

125 g (2 cups) hazelnuts, chopped or ground

100 g (2/3 cups) raisins or dry apricots

1. Combine all ingredients and knead just until the dough starts to come together.
2. Dump onto a surface dusted with flour and divide into 2 parts. Shape each part into a log, 1 inch (3 cm)
diameter. Wrap in plastic wrap and freeze for 24 hours (or longer).
3. Cut into disks about cm thick (if you cannot cut right away, wait for few minutes until cookies thaw a
little bit). Place them on a greased cookie sheet and bake in 350 F (175 C) preheated oven for about 15
minutes until they are pale golden.
Lemon Crinkle Cookies

cups butter, softened

1 cup granulated sugar

1 whole egg

tsp vanilla extract

1 Tbsp lemon juice

1 tsp lemon zest

1 cup all-purpose flour

tsp baking powder

tsp baking soda

tsp salt

cups powdered sugar, for rolling

1. In a bowl, cream together butter and sugar until fluffy.


2. Add egg, vanilla extract, lemon juice and zest and mix.
3. Stir in remaining ingredients (except powdered sugar) until just combined.
4. Pour powdered sugar into a shallow dish. Take a part of the dough, roll it into a walnut size ball and roll
in powdered sugar. Place on a baking sheet lined with baking paper. Repeat with remaining dough.Bake
in 350 degrees F oven for about 10 minutes or until bottoms of cookies begin to barely brown. Cool
cookies before removing from baking sheet.
Marzipan Shortbread Cookies

4 cups 2 Tablespoon (500 g) flour

1 cup (300 g) unsalted butter, at room temp.

7 ounces (200 g) marzipan (100 g slivered almonds, 100 g


powdered sugar, 1 egg white, tsp almond extract)

cup (100 g) sugar

2 teaspoon vanilla extract

2 egg yolk

a pinch of salt

tsp almond extract (optional)

1. Mix all the ingredients until evenly combined. Do not overmix.


2. Cover dough with a cling film and let it rest in the fridge for at least 30 minutes.
3. Roll the dough and cut with your cookie cutters (or use cookie stamps or molds).
4. Place cookies on a baking sheet lined with parchment paper.
5. Bake for about 12 15 minutes in 350 F (175 C) preheated oven.
Apricot Pillow Cookies

1 cups flour (sifted)

tsp lemon zest

tsp salt

8 oz. (225 g) cream cheese soft to room temperature

1 cup butter soft to room temperature

1 jar quality apricot preserves

1. Cream butter and cream cheese with electric mixer, sift flour and salt together, and stir in lemon zest.
With a wooden spoon blend in flour. When well blended dough will be sticky, form dough into ball and
refrigerate for 30 minutes.
2. Cut dough into 3 pieces and turn out onto floured surface. Roll each piece to to inch thick, cut into 3
inch squares. Put 1 tsp apricot preserves into center of each square. Brush edges of squares with egg
whites, which have been beaten to a slight foam. Fold dough corners to center , covering apricot, and
squeeze seams together. Brush with egg whites and sprinkle lightly with granulated sugar.
3. On an ungreased cookie sheet place pillows an inch apart. Bake in a preheated 350 degree oven for 25
minutes or until lightly browned.
4. Use care and do not overfill, cool on rack.This is a melt in your mouth cookie. Receipe was brought from
Holland by my great grandmother.
Christmas Cut Out Cookie Recipe

250 g (0.5 lb) butter

500 g (1 lb 2 oz) all-purpose flour

250 g (0.5 lb) sugar

4 eggs yolks

zest of 1 lemon

FOR DECORATION:

egg yolk

candy sprinkles

1. Cream sugar, butter, and egg yolks. Beat well, add flour and lemon zest.
2. Chill dough. Roll out dough and cut with your favorite Christmas cookie cutters. Place cookies on a
cookie sheet. Brush with egg yolk, sprinkle with candy sprinkles.
3. Bake at 200 C (392 F) for 6 to 7 minutes. Remove immediately from cookie sheet and cool.