Festive Bratseli Cookies Recipes

BRATSELI

Steps:

• Whisk together 3 cups flour, the cinnamon, and salt in a medium bowl; set aside. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy. Add extracts, and zest if using; mix until combined. Add eggs; mix until combined.
• Whisk cream in a medium bowl until just slightly thickened. Fold into butter mixture.
• Reduce mixer speed to low. Add flour mixture, and mix until just combined. Add remaining flour, 1 cup at a time, mixing until incorporated after each addition, until dough is just soft enough to handle but still slightly sticky. Roll tablespoons of dough into balls.
• Coat a bratseli or pizzelle iron with cooking spray, and heat. Place 1 ball of dough in each grid, and press handle down tightly. Cook bratseli until golden (some machines have a green light that will illuminate when done), 1 to 1 1/2 minutes. Trim edges, if needed. Let cool completely on wire racks. Cookies can be stored between layers of parchment in airtight containers at room temperature up to 2 weeks.

FESTIVE BRATSELI COOKIES

Steps:

• Whisk together 3 cups flour, the cinnamon, and salt in a medium bowl; set aside. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy. Add extracts, and zest if using; mix until combined. Add eggs; mix until combined.
• Whisk cream in a medium bowl until just slightly thickened. Fold into butter mixture.
• Reduce mixer speed to low. Add flour mixture, and mix until just combined. Add remaining flour, 1 cup at a time, mixing until incorporated after each addition, until dough is just soft enough to handle but still slightly sticky. Roll tablespoons of dough into balls.
• Coat a bratseli or pizzelle iron with cooking spray, and heat. Place 1 ball of dough in each grid, and press handle down tightly. Cook bratseli until golden (some machines have a green light that will illuminate when done), 1 to 1 1/2 minutes. Trim edges, if needed. Let cool completely on wire racks. Cookies can be stored between layers of parchment in airtight containers at room temperature up to 2 weeks.

LEMONY MADELEINES

Steps:

• Preheat oven to 375 degrees. Butter and lightly flour madeleine pan. In medium bowl, whisk both flours and salt together. In bowl of an electric mixer with whisk attachment, beat eggs and sugar together. Add vanilla and lemon zest, then flour mixture; beat until just combined. On low speed, pour in melted butter in a steady stream; mix until incorporated.
• Spoon rounded tablespoon batter into each form. Bake 5 minutes; reduce oven to 350 degrees. Bake until golden, 8 to 10 minutes more. Let cool slightly; remove from pan. Dust with confectioners' sugar, and serve.