Geneva Cookies Recipes

HOMEMADE CHESSMEN COOKIES

Steps:

• In a medium-sized mixing bowl, mix butter and sugar until light and fluffy.
• Mix in egg.
• Mix in milk.
• In a separate bowl, whisk together cornstarch, flour, and salt.
• Add dry ingredients to butter mixture a little bit at a time until it is all added. Keep mixing until the dough comes together and stops looking crumbly.
• Roll out dough to 1/4" thick.
• Use a springerle cookie mold lightly dusted with flour to stamp the cookies with a pattern.
• Cut the cookies out with a knife or a bench scraper and place onto a cookie sheet lined with parchment paper.
• Repeat until all the dough is used.
• Place the cookie sheet in the freezer for at least an hour.
• Preheat oven to 375 F.
• Remove the cookie sheet and use a thick foam brush or simply a thick foam sponge (like you'd get at a makeup supply store) to paint egg yolk onto each cookie's image.
• Bake for 9 minutes or until the egg-washed portions of the cookies are a light caramel color.
• Set cookies out on a cooling rack to cool.

THE BEST CHEWY CHOCOLATE CHIP COOKIES RECIPE BY TASTY

Steps:

• In a large bowl, whisk together the sugars, salt, and butter until a paste forms with no lumps.
• Whisk in the egg and vanilla, beating until light ribbons fall off the whisk and remain for a short while before falling back into the mixture.
• Sift in the flour and baking soda, then fold the mixture with a spatula (Be careful not to overmix, which would cause the gluten in the flour to toughen resulting in cakier cookies).
• Fold in the chocolate chunks, then chill the dough for at least 30 minutes. For a more intense toffee-like flavor and deeper color, chill the dough overnight. The longer the dough rests, the more complex its flavor will be.
• Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
• Scoop the dough with an ice-cream scoop onto a parchment paper-lined baking sheet, leaving at least 4 inches (10 cm) of space between cookies and 2 inches (5 cm) of space from the edges of the pan so that the cookies can spread evenly.
• Bake for 12-15 minutes, or until the edges have started to barely brown.
• Cool completely before serving.
• Enjoy!

PASTE GENOVESI - COOKIES FROM GENOVA

Steps:

• Make the Dough: Mix the flour and the Crisco until the Crisco is melted. In a small pot, warm up the milk, about 1/2 cup, add the vanilla and the sugar and pour it into the flour. Add the baking powder and bicarbonate of soda and mix well. Cream of Milk: In a pot, add 8 Cups of milk and 1 Cup of sugar and put on the stove. In the meantime, in a bowl add 1 Cup of cold milk and 10 Tbs of corn starch. Mix well until the corn starch is dissolved. Once the milk warms up, add the cold milk with corn starch slowly while you continue to stir the milk and the cream becomes firm. (The cream should be prepared the day before as it should be used cold) Once the cream is cold, add the chocolate chips and cinnamon and mix well. Cookies Preparation: Cut a piece of dough and flatten it with a rolling pin. Deposit a Tbs of cream at the center, cover the cream with the dough to form a half moon and with a glass cut the excess dough in order to have a perfect half moon. Make all your cookies and when done bake the at 350F for about 15 mins. They are done once you see that they have turned golden. Also check the bottom to be sure that they do not burn. Once they come out of the oven and cool off, sprinkle them with powdered sugar.

GENEVA COOKIES

Steps:

• Preheat over to 350. Mix all the ingredients together, spoon with a small cookies scoop onto parchment paper. It is very important to bake on parchment paper. bake for about 10 min. let sit on paper for a minute then transfer to a cooling rack. This recipe can be doubled.