Ye @ Cer kew 080, ——__________—=sessss=_ Lemon Squares Preparation Time:_______—_—Baking Time: Yield: 227 & powdered sugar (to be divided into 28 g, 113 g, 86 g portions) V4 tsp salt 128¢ flour 115 g butter 1/2 tsp _baking powder 2pcs ege 4T lemon juice 2.1/2 tsp lemon rind, grated 15g butter Preheat the oven to 350°F. Combine the 28 g powdered sugar, 1/8 tsp salt, and the flour. Mix well. Work in the 115 g butter. Press the mixture into a 9inch square pan. Bake for 15 minutes. Remove from the oven. Combine the 113 g powdered sugar, the baking powder, and the remaining 1/8 tsp salt. Blend in the slightly beaten eggs, half of the lemon juice, and lemon rind. NOOR wWRE Spread over the baked crust. Return to the oven. Bake for 20 minutes more. Remove from the oven and cool completely. 8. Combine the remaining 86 g powdered sugar, remaining lemon juice, and 15 g butter for glaze. Spread over the lemon mixture. Cut into squares'to serve. e Chocolate Macaroons Preparation Time: Baking Time: Yield: 87.5 g almond paste = 150g sugar 15g cocoa 22.5 g dessicated coconut 4 egg whitesSSS tics 1. Blend the almond paste with a little of the egg whites until smooth. Mix in the remaining ingredients. You can add a little egg white if the mixture is too stiff. 2. Place the mixture in a piping bag. Use a plain, round tube and pipe into mounds (like Kisses® chocolate) 3. Bake at 350°F until done. Let cool before removing from paper. e Chocolate Oatmeal Bars Preparation Time: Baking Time: Yield: Oatmeal Layer 85g unsalted butter 100 g light brown sugar 57 g all-purpose flour, sifted V/8 tsp salt 1/4 tsp baking soda 128g oldfashioned oatmeal 1. Preheat the oven to 350°. Prepare a inch square pan. Line the pan with aluminum foil, including the sides. Grease. 2. Melt the butter in a small saucepan over moderate heat. Add.the brown sugar and cook for 30 more seconds then set aside. 3. Sift the remaining dry ingredients together, except the oatmeal. After sifting, add in the ‘oatmeal. Then add in the butter-sugar mixture and mix well. 4, Put in the prepared pan with floured fingertips. Press the dough evenly all over the bottom of the pan. 5. Bake for 10 minutes, until golden brown. Set aside. Chocolate Layer 85g milk chocolate 90 g altpurpose flour, sifted 2T unsweetened cocoa powder 1/4 tsp _ baking powder Y/8 tsp salt 71g walnuts V2 tsp vanillavee © corre teer ron, cpr 67 mi milk 57g butter 28g unsweetened chocolate 149g sugar lpc egg Cut the milk chocolate into 1/4-inch pieces. Set aside. Sift together the flour, cocoa, baking powder, and salt. Break the walnuts into medium-sized pieces. Combine the milk and the vanilla, Sree In a double boiler, mett the butter and the unsweetened chocolate. Transfer the mixture to an electric mixer. Beat in the sugar and the egg. On low speed, alternately add in the dry and wet ingredients. 6. Stir in the walnuts. Assembly After baking the oatmeal layer, sprinkle milk chocolate pieces on it. x Pour the chocolate mixture on top and spread it to make an even layer. Bake for 30 minutes until done, Cool pw Turn on a board or sheet pan. Cut into bars. e Espresso Chocolate Shortbread Preparation Time: Baking Time: Yield: 227 g all-purpose flour 42g cocoa powder 115g powdered sugar 227g butter 10g espresso beans 67 mI water 1. Preheat the oven to 300°F. Line cookie sheets or sheet pans. 2. Inan electric mixer, cream the butter. Add the sugar then the flour and the cocoa. Beat until ‘the dough holds together and is smooth.SS tintin QD 3. Remove the dough from the bowl and place on a floured surface. Form into a ball, then flatten it slightly. 4. Flour the top of the dough, and the rolling pin. Turn the dough over to flour both sides. With the floured rolling pin, roll the dough until it is 1/2nch thick. Make the thickness as even as possible all over. 5. Create 1 1/2 inch-diameter rounds with the rolled out dough by using a round cookie cutter. Always remember to dip the cutter in the flour before cutting the dough to be able to cut sharp and straight edges. 6. Place the cutout dough 1 inch apart on the cookie sheet. 7. Grind a few large spoonfuls of espresso beans in a coffee grinder until medium grind. 8. Dip your fingertip in water. Then with your fingertip, wet the top of a few cookies. Carefully sprinkle some of the ground espresso on the wet cookies. Then with a dry fingertip, gently press the espresso onto the dough. 9. Bake the cookies for 25 to 30 minutes. Cool the cookies on a rack before serving. e Shortbread Cookies Preparation Time: Baking Time. Yield: 453g butter 115g sugar 115g powdered sugar 1tsp/4g vanilla 1 tsp salt 453 g all-purpose flour 115 g chopped nuts, candied fruits, and others Preheat the oven to 350°. Cream together the butter, the sugars, and the salt. Add the vanilla. Blend in the flour on low speed. Add the nuts, candied fruits, and others. Press into a Linch pan to chill. Remove the dough from the pan. Cut into 2inch pieces. Place 30 pieces on a sheet pan, on top of parchment paper. NOorwne Bake for 12 minutes or until ight brown. e© Core new be ——______________=s6s6s6=—_ Chinese Fortune Cookies Proparation Time:________—_ Baking Time: Yield: 1 egg white 1/8 tsp vanilla 28g allpurpose flour V8 tsp salt 50g sugar 1. Preheat the oven to 400°F. Brush softened butter in circular motion, about 5 inches in diameter, in the middle of a cookie sheet. You will need something to shape the cookies on after they are folded in half; you may use the rim of the Pyrex measuring cup. 2. Beat the egg white and the vanilla with a wire whisk until foamy. Add the flour, salt, and Sugar and beat until smooth. Transfer to a small, shallow cup for ease in handling, 3. Place a teaspoon of the batter in the middle of the buttered section. Tilt the sheet on a sharp angle in all directions to encourage the batter to run out into a round shape, about 3 inches in diameter. Keep the shape as round as possible; take your time. 4. Bake for about 3 to 5 minutes until the cookie has a golden rim, almost 1/2 inch wide; the cookie will remain pale in the center, 5. As soon as it is baked, you have to work quickly. Place the cookie sheet on a large board. With a wide metal spatula, quickly remove the baked cookie and turn it upside down on the board. Quickly place the fortune in the center of the cookie. Then immediately fold the cookie in half and place the folded edge of the cookie across the rim of a measuring cup, pulling the pointed ends down, one on the inside and oné on the outside of the cup forming a letter V. Hold it there for a few seconds until it holds its shape. 6. Return to the oven to make the rest of the cookies crisp, approximately 3 to 5 minutes. e Tulips / Tuiles Preparation Time: Baking Time: Yield: 340 g bread flour 340 g powdered sugar 1 tsp salt 340g egg white - 227g melted butterSs okies Blend together the flour, the sugar, and the salt. Add the egg whites and blend until smooth, Blend in the melted butter. 1 2. 3 4. Spread on buttered sheet pan, using stencil 5. Bake at 400°F for 3 to 5 minutes or until golden in color. 6. Shape while warm, e Lady Fingers Preparation Time: Baking Time: Yield: 5 egg yolks 115g sugar 5 egg whites 30g sugar 142 g allpurpose flour powdered sugar Preheat the oven to 375°. 2. Combine the egg yolks and the 115 g sugar in a mixer bowl, Beat the egg mixture on high speed until light colored and fluffy. Set aside. 3. Ina separate mixer bowl, beat the egg whites until soft peaks form. Gradually add the 30 g sugar and continue beating the egg whites until stiff peaks form. 4. Fold the egg yolk mixture into the egg white mixture. Sift flour over the egg mixture and gently fold in. Line a cookie sheet or tray. Place a portion of the mixture in a piping bag with a plain round tip Pipe out fingerdike figures on the prepared sheet. Dust the figures with a generous amount of powdered sugar. PRrn ae Bake for about 10 minutes. eree © ee te0r Hye csc Apple Rugelach Preparation Time: Baking Time. Yield: 227g cream cheese 1135 g sugar 56.75 g powdered sugar 2272 soft butter 454g cake flour, sifted finely chopped nuts, any flavor of jam or paste for filling 1. Cream together the cream cheese and the sugar in an electric mixer on low speed with a paddle attachment. Add in the soft butter. Blend in the flour. Chill this mixture for an hour. Roll out the dough mixture into a 1/8 inch thick floured surface. Spread the chosen filling: jam or paste first then nuts. 4, Cut the dough into 2 x 3:inch triangles and roll from the base going to the tip. Then slightly pull the ends inward to create a crescent shape. Brush with egewash, 6. Bake on a lined sheet pan for 12 minutes at 350°F. e Coconut Cookies Preparation Time:____—_-Baking Time: Yield: 285 g shredded coconut 200g sugar 6 egg whites 1 tbsp cornstarch 1/4 tsp almond extract 340 g candied cherries, cut in half 1. Preheat the oven to 350°F, then line the cookie sheets. 2. Combine the coconut, the sugar, and the cornstarch in a small bowl