Ingredients:

Dough:

• 25 dag of  butter
• 35 dag of white flour
• 5 dag of brown sugar
• 5 dag of vanilla sugar
• 1 egg
• 10 dag of melt nuts

Dressing:

Directions:

1. Mix all ingredients for dough together into a smooth mass.
2. Form the mass into a small croissants
3. Bake 20 minutes at 200 º C
4. Break chocolate into small chunks add butter and milk into a container. Heat the mass until all the chocolate is malted
5. Dip tips of croissants to chocolate and wait for chocolate to harden.

Ingredients

• 340g of butter
• 100g of white sugar
• 20g of vanilla sugar
• 20g of honey
• 15g of finely chopped lavender leaves
• 3g of finely chopped mint leaves
• ½ grated lemon peel
• 310g of white flour
• 65g of starch
• 2g of salt

Directions

1. Creamily mix together butter sugar and honey, so that you get foamy mass.
2. Add lavender, mint and grated lemon peel.
3. Mix together flour, starch and salt and add it all to butter mass.
4. Put dough into a refrigerator for at least one hour.
5. Roll out dough into a floured board and extend it to ½ cm thick.
6. Use the scale model and cut out cookies.
7. Add cookies into a baking tin, clad with paper for batch.
8. Bake it for 15-20 minutes at 165ºC

Ingredients:

• 45 dags of white flour
• ¾ baking powder
• 2 eggs
• ½ grated lemon peel
• 20 dags of butter
• 1 tablespoon of sour cream
• 18 dags of white sugar
• 12 dags of coconut flour

Directions:

1. Put Eggs, sugar and margarine mix into a foamy mixture.
2. Add flour, baking powder, lemon peel, sour cream and coconut flour and gently mix.
3. From the mixture design small loaves.
4. Bake for 15-20 minutes at 180 º C.

Ingredients:

• 200 g of white flour
• 100 g of ground hazelnuts
• 200 g of white sugar
• 50 g vanilla sugar
• 1 small spoon of cinnamon powder
• 300 g of butter
• 5 large spoons of milk
• 3 spoons of orange juice
• ½ grated orange peel

Directions:

1. Mix all ingredients together into a dough.
2. Place dough in the refrigerator and leave it to rest for 30 minutes.
3. Place the baking paper in the baking tray and then the dough, which you roll out.
4. Bake for 20 minutes at 200 º C.
5. When the dough is baked, wait for it to cool. Then break it into random pieces.

Ingredients:

• 500g of white flour
• 1 baking powder
• 250g of butter
• 250 g vanilla sugar
• 200g grated darke chocolate  (or chocolate to your taste)
• 4 spoons of rum
• 3-4 spoons of milk
• ½ grated orange peel
• 2-3 spoons of orange juice

Directions:

1. Mix all ingredients together.
2. Place the baking paper into the baking tray.
3. Put the dough in the machine for injection molding and create delicious cookies of different shapes.
4. Bake for 15-20 minutes (depending on the size and shape of biscuits) at 180 º C.

This is a date filled cookie.

Servings: 24

Ingredients:

• 1 cup ( or 205g ) shortening
• 1 cup ( or 200g ) white sugar
• 1 cup ( or 220g ) packed brown sugar
• 3 eggs
• 4 cups ( or 500g ) all – purpose flour
• 1 / 2 teaspoon ( or 3g ) salt
• 1 teaspoon ( or 5ml ) vanilla extract
• 1 teaspoon ( or 5g ) baking soda
• 2 1 / 2 cups ( or 445g ) dates, pitted and chopped
• 1 / 2 cup ( or 100g ) white sugar
• 1 cup ( or 235ml ) water
• 1 cup ( or 115g ) chopped walnuts

Directions:

1. Blend together shortening, 1 cup white sugar, and brown sugar. Add eggs, vanilla, flour, salt, and soda. Mix well, and set dough aside.
2. To Make Filling: In a saucepan, combine dates, sugar, water and nuts. Cook over medium heat until thick. Cool filling. If necessary, add water until mixture can be spread easily on the dough.
3. Divide dough into 4 parts. Roll out each piece on a floured surface to 1/2 inch thick. Spread with cooled, not cold filling. Roll up jelly-roll style. Close ends and place rolls on cookie sheets. Refrigerate until cold.
4. Slice chilled rolls, and bake at 400 degrees F ( 205 degrees C ) for 10 minutes.

These cookies are mixed, wrapped in wax paper, chilled, sliced and then baked. My mother made these and now I make them for my family.

Servings: 36

Ingredients:

• 1 1 / 2 cups ( or 190g ) sifted all – purpose flour
• 1 / 2 teaspoon ( or 2g ) baking powder
• 1 pinch ( or 1g ) salt
• 1 / 2 cup ( or 115g ) butter
• 1 / 2 cup ( or 100g ) white sugar
• 1 egg yolk
• 3 tablespoons ( or 45ml ) milk
• 1 ( 1 ounce ) square ( or 28g ) unsweetened chocolate

Directions:

1. Combine butter and sugar and egg yolk. Add dry ingredients and milk alternately.
2. Divide dough into 2 equal parts. Melt chocolate over low heat and add to one half of the dough.
3. Use a rolling pin and roll each half into a rectangle. Put the chocolate rectangle on top of the vanilla one. Roll up like a jelly roll in wax paper.
4. Chill several hours, best if chilled overnight.
5. Slice them and bake at 400 degrees ( 200 degrees C ) for about 5 minutes.

Peanut butter pinwheel cookies.

Servings: 18

Ingredients:

• 1 / 2 cup ( or 100g ) shortening
• 1 cup ( or 200g ) white sugar
• 1 / 2 cup ( or 130g ) crunchy peanut butter
• 1 egg
• 2 tablespoons ( or 30ml ) milk
• 1 1 / 4 cups ( or 155g ) all – purpose flour
• 1 / 2 teaspoon ( or 3g ) salt
• 1 / 2 teaspoon ( or 2g ) baking soda
• 1 cup ( or 170g ) semisweet chocolate chips

Directions:

1. Cream shortening and sugar until light and fluffy. Beat in peanut butter, egg and milk.
2. Sift together flour, soda and salt. Stir into creamed mixture.
3. Place dough on floured waxed paper. Roll into 15 x 18 inch rectangle ( just pat it out and don’t measure ).
4. Melt chocolate chips over hot water; cool slightly. Spread over cookie dough.
5. Roll up like jelly roll, rolling the long side, lifting wax paper off with each turn. Chill about 15-20 minutes.
6. Preheat oven to 375 degrees F ( 190 degrees C ).
7. Dough should be fine, but chocolate should be hard. Slice cookies 1/4 inch thick. Place on ungreased cookie sheet. Bake for 8-10 minutes.

Candy-filled decadent cookies. Very, very good!!

Servings: 36

Ingredients:

• 1 ( 18.25 ounce ) package ( or 517g ) yellow cake mix
• 1 / 2 cup ( or 60g ) chopped walnuts
• 2 / 3 cup ( or 160ml ) evaporated milk
• 1 / 4 cup ( or 55g ) butter, melted
• 36 chocolate – covered caramel candies, halved

Directions:

1. Preheat oven to 350 degrees F ( 175 degrees C ). Grease one 9 x 13 inch baking pan.
2. Combine the cake mix and nuts. Stir in the evaporated milk and melted butter. Spread half of the cake mix mixture into the prepared pan.
3. Bake at 350 degrees F ( 175 degrees C ) for 15 minutes. Remove from oven and immediately place Rolo pieces, cut side down, over hot crust. Drop remaining cake mix mixture by teaspoonfuls over Rolo pieces. Return to oven and bake for 25 to 30 minutes or until lightly browned. Cut into squares to serve.

Cookie recipe using cake mix.

Servings: 12

Ingredients:

• 1 ( 18.25 ounce ) package ( or 517g ) moist yellow cake mix
• 1 / 2 cup ( or 115g ) butter
• 1 egg
• 1 cup ( or 170g ) semisweet chocolate chips
• 1 / 2 cup ( or 60g ) chopped pecans
• 1 cup ( or 95g ) sliced almonds

Directions:

1. Preheat oven to 375 degrees F. Grease cookie sheets.
2. Melt the butter in a sauce pan over low heat. Pour into bowl and combine with cake mix and egg. Beat on low with an electric mixer until blended.
3. Stir in chocolate chips, pecans and 1/4 cup of almonds.
4. Shape dough into balls. Press top of ball in remaining almonds.
5. Bake for 9-11 minutes or until lightly browned.