Landau Cookies

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Landau Cookies

  • Servings: 64 squares
  • Difficulty: easy
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1/2 cup butter, softened
1 egg yolk
2 tablespoons orange juice (or water)
1 teaspoon sugar
1 1/4 cup flour
1 teaspoon baking powder

1 – 12 package semi sweet chocolate chips

2 eggs plus leftover egg white
6 tablespoons butter melted
3/ 4 cup sugar
1 cup chopped roasted and salted pecans
1 cup chopped pecans
1 teaspoon vanilla

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1. Oven to 350 degrees.
2. Grease a 10 x 15 inch baking sheet pan.
3. Beat butter, egg yolk, orange juice, and sugar together. Sift flour and baking powder together and gradually add to wet ingredients. A sticky ball of dough will form. Flour your hands and remove the dough. Place dough on the center of the greased pan. Press dough into pan evenly to cover the entire bottom using your finger tips to push the dough in place. When the pan is completely covered by dough, bake in the oven for 10 minutes.
4. In the meantime, beat 2 eggs, leftover egg white, butter, 3/4 cup sugar and vanilla. Then stir in pecans and set aside.
5. Remove baked bottom layer from oven and immediately sprinkle chocolate chips on top of the layer evenly. Return to oven for 2 minutes. Remove pan from oven and spread chips with a butter knife to make a thin layer of chocolate over the whole pan.
6. Stir the pecan mixture to make sure it is well blended and then pour over the chocolate layer. Spread evenly over chocolate.
7. Return pan to oven. Bake 30 – 35 minutes more or until lightly browned. Cool for 20 to 30 minutes before cutting. Loosen sides of cookies all around the edges of the pan with a knife then with a serrated knife, cut the cookies into 64 equal squares.
8. ENJOY! – BAR NONE, best cookie bar around!
©  This recipe courtesy of Somebodys-Mom.com


Landau cookies are on the top of my list as far as bar cookies go. My good friend and neighbor, Laurie, gave me the recipe years ago. It was so old and faded in my personal recipe book, because it was one of my recipes that I had typed, yes, you heard right, typed with a typewriter. This recipe was altered to my taste a bit but it is and always will be one of Laurie’s signature cookies. Whenever I am fortunate enough to be at her table for a meal, and dessert is served, there is nothing better than Laurie taking out her big container filled with Landau cookies.

On my cookbook shelf I have two tremendous binders that contain all my recipes organized in alphabetical order. Over half of the recipes go back decades and almost all of them were passed down to me from a family member or friend. Those recipes are the joyful treasures of my life. Each one reminds me of my mom, an aunt, a sister-in-law, a good friend and those friend’s moms. How many times have I heard someone tell me that they regretted not writing down their grandmother’s or their mother’s recipes when they were still alive. Fortunately for me, my recipe collection began as a teenager when my passion for cooking really kicked in. My father died and my mother, who was a good cook, lost the love of cooking for a few years. Cooking offered me an outlet and distraction from my own sorrow and feeling of loss. To this day I still feel passion for cooking. Back then, I would write down the recipes handed down to me. Those recipes in turn were updated on a typewriter, and today are now saved on this website for my children, grandchildren and future generations. At the time I didn’t know that I was preserving something very precious and irreplaceable.

The recipes of my life, are more than just recipes, they are the memories of my life as well.

CHRISTMAS CUTTER COOKIES

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5 cups flour (all purpose)
1 cup butter, softened
1/ 2 cup margarine, softened
1 cup sugar
1 cup brown sugar
2 teaspoons baking powder
4 eggs
4 teaspoons of vanilla extract
2 teaspoons of cinnamon

Extra flour for rolling

Icing
Decorations – sprinkles, candies, etc.

1. Place the flour, baking powder and cinnamon into a bowl. Sift together.
2. In a mixing bowl, cream butter, margarine and sugars. Add eggs and vanilla. Gradually stir in flour mixture. Mix until a dough forms.
3. Cut dough in half and place into 2 separate Ziploc bags. Chill for at least one hour or more in refrigerator.
4. When ready to bake – Oven 350 degrees
5. Flour surface, (table top) where rolling out dough. Flour hands and rolling pin.
Remove dough from refrigerator. Cut one chilled dough into 4 pieces and place one
piece of dough onto floured surface. Generously, sprinkle top of dough with flour.
Roll dough to 1/ 4 inch thickness. Dip cookie cutters into flour before using on
dough. Cut shapes.
6. Place cookie shapes onto ungreased baking sheets. Bake for 6 to 13 minutes, depending on cookie shape size, and oven temperatures (some ovens run hotter than others) or until lightly browned. Makes about 7 dozen cookies.
7. Cool completely on wire racks. Decorate with icings and colored sugars, sprinkles, etc.
8. ENJOY – Baked especially for you by a child’s little hands!

Cookie cutters bring out the child in me. Whenever I see one, it makes me smile. Of course, you need a great recipe to put your cookie cutter to good use, and I just happen to have one for you!

I’ve experimented with many cookie cutter recipes over the years, but none have worked for me as well as this one. However, don’t bother asking me where I found this recipe, I have zero recollection. Let’s just say it’s an oldie but goodie. I’ve enjoyed this recipe for both Easter and Christmas cookies, and anytime I need shaped cookies. Trust me, it’s fool proof.

No matter how many cookies I have baked with my children and others over the years, and now with my grandchildren, there is no cookie more loved than this one. Children take great delight in choosing the cookie cutters and rolling the dough. What they especially love is icing and decorating these cookies.

I recently made these cookies with my granddaughter, Mackenzie. She was so excited to use the rolling pin, and shared with me that this is her favorite thing to do. Could I have a budding baker in the family? Afterwards, she took a container full of cookies home to share with her brothers and parents.

Bake some happiness with cookie cutters, flour, and a smile. What a perfect gift to give and to share with a child. One baked with love!

PISTACHIO LIME COOKIES

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4 cups flour
1 teaspoon baking powder
1/2 teasoon baking soda
3 sticks salted butter, softened but still firm
1 to 1 1/2 tablespoon grated lime zest
2 1/2 cups sugar
8 egg yolks
2 teaspoons vanilla extract
2 tablespoons fresh lime juice, 1/2 of a large lime squeezed
1 cup shelled, toasted, salted pistac hio nuts, chopped small
1 egg white, lightly beaten with 2 teaspoons water

1. Sift together the flour, baking powder and baking soda in a bowl.
2. In a large bowl, with an electric beater, add the butter and lime zest. Beat until smooth and
creamy. Add sugar, egg yolks, lime juice and vanilla extract. Beat until all is blended well.
Scrap down the sides of the bowl frequently to mix well.
3. Lower the beater speed to the lowest level. Add 1/2 of the flour mixture. Beat till
mixed well. Add the other half of flour mixture and if necessary continue with a wooden spoon or by
hand, form the cookie dough.
4. Shape the dough into a large ball, divide the dough with a large knife into 8 pieces.
Roll each piece into a log. Try to keep the log 6 to 8 inches long and 1 1/2 to 2 inches wide
around.
5. After all the logs are made, at this point wrap the logs with plastic wrap, twisting the ends
tightly to secure them. Place in the freezer for about an hour or overnight.
6. When ready to bake, set oven to 350 degrees. Lightly butter 3 or 4 cookie sheets, set aside.
7. Remove logs from feezer, let them sit on the counter for about 15 minutes to defrost a little bit.
Take two pyrex pie plates. In one add beaten egg white with water. In the other add 1/2 cup of
chopped pistachio nuts. Add the other 1/2 cup of chopped nuts as needed.
8. Brush each log with the egg white water mix and then roll immediately into the chopped pistachios.
Place log onto a cutting board. With a serrated knife, slice the cookie dough into 1/4 inch slices.
Place the slices 2 inches apart on cookie sheet.
9. Bake 10 to 12 mintues, checking frequently until edges are lightly browned.
Remove from oven, leave on cookie sheet 3 minutes, then loosen with a spatula and place on a baking
racks to cool completely.
10. Store in airtight container, cookies can be frozen.
11. Enjoy – Sourly and sweetly, these cookies are bursting with both!

No matter the day, time, or place, I never fail to find a kindred spirit; you know, that certain someone who shares my passion for cooking and baking. We usually end up swapping recipes, and no matter where a recipe comes from, if my interest is piqued I just gotta try it.

My featured recipe came from my office mate, Tami, one of those aforementioned kindred spirits. She entertains as much as I do, which is often. Our conversations center around menus, recipes, and all things edible!

Tami bakes these pistachio lime cookies for the holidays. She brought in a few for me to check out, and I was hesitant due to the unusual combination of lime and pistachio. Happily, I was pleasantly surprised by how much I actually liked them. In time, I came to love them and eagerly awaited the next time I would be gifted with a few of Tami’s cookies. Finally, I just bit the bullet and asked her for the recipe and her personal additional footnotes. Most of us who love to cook usually have our own notes added onto our recipes. Tami strayed from the recipe in that the original recipe directs one to form the cookie dough logs and immediately roll them in the egg white water mixture, and then the nuts. But given the frequency with which Tami made these cookies, she felt it was easier to handle the dough logs by freezing them first. Cookie dough can be very sticky and hard to manage, so it made perfect sense to me. Freezing the dough first also makes it much easier to brush on the egg whites and then roll into the chopped nuts. Tami adds 2 tablespoons of lime zest, while I add 1 tablespoon. It’s all about personal preference. I also freeze the dough overnight and she freezes it for an hour. I also leave my butter out to soften, which Tami doesn’t suggest as an option – she likes a more solid consistency. I can be a bit of a rebel when it comes to cooking sometimes.

Anyway, it was my turn at baking these gems, and I brought in a few cookies for Tami to taste. I got the response I was looking for. You could almost see the little bubble over my head with the words “she likes it, Tami likes it!” Oh well, now that I can make these Pistachio Lime cookies myself, what can Tami bring in for me to taste? If you are reading this Tami, it’s time to talk about what new taste sensation you have up your sleeve. So, when are you entertaining again?

Cookie Twists

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1 cup butter
3 1/ 2 cups flour
1 cup sugar
2 teaspoons vanilla
2 eggs
1 1/2 teaspoons bking powder

1 egg
milk
rainbow sprinkles or sesame seeds

1. Soften butter.
2. Oven 350 degrees.
3. Cream butter and sugar until fluff. Add eggs and vanilla, blend well.
4. Sift flour and baking powder separately, gradually add flour mixture to butter
mixture, forming a dough.
5. Pinch off 1-inch balls. Roll into 6-inch ropes. Fold in half and twist. Place twists
1/2 inch apart onto greased cookie sheets.
6. Beat egg and milk together. Brush top of twists with milk mixture and sprinkle with
sesame seeds or rainbow sprinkles. Bake for 15 to 20 minutes. Gently, remove from
pan, with a spatula to wire racks to cool.
7. Enjoy – Butter cookies with a twist!

Happy Mother’s Day from Somebody’s Mom to all “Moms”! The greatest gift of all is your family. I will think of my mom, grandmothers and aunts today. I will say a prayer for them along with a thank you for all they have done for me. They may not be here physically, but they are still here with me in my memories and in my heart!

These Cookie Twists are really the same recipe as my Sesame Cookies, but without the sesame seeds. But my little Chi Chi, my granddaughter Mackenzie’s nickname, likes rainbow sprinkle cookies and probably would not eat them with sesame seeds on them. Whatever my grandchildren want as far as food goes, I am always happy to comply!
My grandsons, Jared and Tommy, love cheesecake. I bake them cheesecakes, both large and mini size. All three seem to enjoy my baked macaroni and cheese, homemade with lots of love thrown in. Brownies without nuts, chocolate chip cookies, and my spaghetti sauce also are all time favorites.
As far as drinks go, there is a steady supply of ingredients to make Shirley Temples at a moment’s notice for the grandkids. I favor my own version which is different from the original drink. My Shirley Temples are made up of equal parts ginger ale soda and cranberry juice with numerous Maraschino cherries added for fun. Shirley Temple’s main ingredients consist of grenadine and ginger ale soda with cherries, but then some recipes call for real lime juice or lemon/lime soda. The only thing that matters to me is that the grandkids love my Shirley Temples, so I keep them coming.
When you love to cook, it is a joy to cook for those you love for all the generations!

PISTACHIO BISCOTTI

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Pistachio Biscotti

  • Difficulty: medium
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3 cups flour
1 cup sugar
1 teaspoon baking powder
2 sticks butter, softened
4 eggs
4 teaspoons vanilla extract
1 cup semi-sweet chocolate chips
1 cup pistachios, shelled

extra flour for hands

1. Preheat oven to 350 degrees. Place your oven racks closest to the middle of the oven as you possibly can. To bake evenly the middle is the best place to position your cookie sheets.
2. In a large bowl beat, with electric beater on medium speed beat butter until light and creamy.
3. Beat in sugar, eggs, and vanilla extract.
4. In a separate bowl, sift together flour and baking powder.
5. Gradually add the dry mixture into the large bowl until blended well. On the lowest speed gradually add pistachios and chocolate chips. Form into a ball. Remove the dough from the bowl to a pastry sheet.
6. Cover an ungreased cookie sheet with parchment paper. Sprinkle the dough and your hands with flour. Shape the dough into four 12-inch by 3 inch logs or as close to these dimensions as you can. Bake logs 25 to 35 minutes or until the logs are lightly browned and firm when touched in the middle. Remove from the oven. Leave the oven on.
7. Cool logs on cookie sheets for 10 to 12 minutes. If possible place the biscotti log on a cutting board, or leave on the parchment covered cookie sheet and cut with a serrated knife (bread knife) into about ½ inch diagonal slices. After slicing biscotti, space the cookies sporadically standing up them up on the cookie sheet. Bake the biscotti for 10 minutes or until lightly toasted in this position. Remove from oven and let the cookies cool completely before serving. Store in an airtight container in a cool, dry area.
8. ENJOY – Biscotti is best when baked with love…..


Biscotti are my favorite cookies, especially homemade pistachio biscotti. Pistachios don’t come cheap, but their flavor really comes to life when added to biscotti so they are definitely worth the cost. Problem is, everyone wants to snack on these little green jewels, so I’m forced to hide them until it’s time to make biscotti again!

When I was a young girl, biscotti were cookies that my Gramma dunked in her wine. I never really saw anyone dunk their biscotti in wine until recently when I traveled to, and fell in love with, Italy. My husband, Tom, and I had the pleasure of meeting his cousins for dinner one balmy night, after which we were served biscotti for desert. The sight of one of his cousins dunking a biscotti in his wine glass brought that touching vision of Gramma front and center……I felt very much at home.

My paternal Gramma was a tiny, 4’ 10” Italian lady who resided with my family in Queens 6 months of the year, and the other 6 with my father’s sister in Long Island. Gramma spoke with an Italian accent even though she was born on the Lower East Side’s Little Italy section of Manhattan. She loved to stay with us in Queens because she could walk to church and the local park, the two places closest to her heart. She was always coming or going to church, her rosary beads in tow. Coming home from school I would find her in her tiny room off the hallway either reading, watching TV, or praying the rosary … which I almost sensed were attached to her fingers! She also had a habit of twiddling her thumbs, which she could continue for hours. Some rare moments I find myself doing this to remind me of her. The park was Gramma’s other home away from home. She brought me there when I was in kindergarten, and I would sing and dance for her friends. In the days before there were senior centers, the benches in parks were filled with seniors who would gather there, talking about their children, grandchildren and just plain reminiscing.

Gramma lived to 90 years old and drank a glass of red wine 3 times a day; a small glass of wine at breakfast, then one at lunch and lastly one at dinner. She was always smiling and happy to see me. Anytime I went into her room to watch a TV program she would gladly change the channel to accommodate me. There was a dollar for me every holiday from Gramma. If it was Ground Hog’s Day I would get a dollar and, even if there were no holidays, she would make one up. How could I not adore this woman?

Biscotti will always remind me of my wonderful Gramma. Those memories are the nearest and dearest to my heart, and I will always bake biscotti in her honor!

Marlene’s U. S. Soldier Chocolate Chip Cookies


(A friend and Treat the Troops volunteer, Marlene, is our guest recipe contributor today.)

2 cups Butter, soften
1 1/2 light Brown Sugar
1 C sugar
2 eggs
2 teaspoons vanilla
4 1/2 C flour
2 t baking soda
2 t salt
24oz.. Chocolate chips

1. Mix Butter and sugars until light and fluffy
2. Add eggs and vanilla
3.Add Flour,baking soda,salt
4. Add chocolate chips
5. Refrigerate dough several hours or overnight.
6. Using a heaping tablespoon form into a ball.
7. Bake 12-13 minutes at 350 degrees
8. Makes 12 dozen cookies.
Happy Eating !!!

The Perfect chocolate chip cookie recipe has been in our family for many years. It was given to me by a very dear neighbor, Oma, many years ago after I told her that sometimes my cookies come out great and other times they are flat. This one is perfect every time it must have something to do with the fact it is refrigerated before it is baked. It is the Soldiers number one requested cookie and has received great reviews by all who have eaten it.

For over five years now, I have been baking and sending cookies to our troops through an organization called Treat the Troops and that is how I met Mariann. The cookie lady from treat the troops was invited to speak on the Arsenio Hall Show, so she invited all her “crumbs” to come and meet her in New York after the taping for dinner. It was so nice to meet some of the other women in are area who are doing this same wonderful thing. We all exchanges stories and talked how we got involved. Mariann and I stayed in touch and continue to share stories.

This leads me to the rest of my story. I am a teacher in an urban area in New Jersey and I am always looking for donations for our school. I came across a factory that manufactures uniforms for the military and from that the idea to form a company grew,called Trooppaws.We are now making a stuffed animal dogs out of the authentic military fabric for military friends and families.They are a very unique because of the special detailing. Please view them on our web site http://www.Trooppaws.com. A portion of the proceeds are going to be donated to the Folds of Honor Foundation.

PIZZELLES

6 eggs
1 1 / 2 cup sugar
3 1 / 2 cup flour
2 tablespoons vanilla or Anisette liquor
1 / 2 cup margarine, melted
1 / 2 cup butter, melted
4 teaspoons baking powder

Confectionery sugar

1. Preheat Pizzille iron maker for a few minutes.
2. Beat eggs in a large bowl. Add the sugar gradually, while continually mixing.
3. Add cooled melted margarine and butter along with the vanilla. Blend well.
Mix flour and baking powder together and gradually add to egg batter while beating continuously.
4. Dough will be sticky. Drop by teaspoonfuls of dough onto center of heated open pizzille iron designs one at a time. Cooking time should be a minute or less for each cookie to cook until golden in color.
5. In a very large pan sprinkle very generous amounts of Confectionery sugar to cover the bottom of the pan. When cookie is ready place on top of the Confectionery sugar and then sprinkle more sugar over the top of the cookie. Cool completely before placing in a container.
6. Options: Place batter in the refrigerator over night and take out a 1 / 2 hour before using. Use more pans to move the cookies around as you cook them so they cool quicker.
7. ENJOY! – Not pizza – pizzilles!

I entered a cookie exchange contest with my pizzelle cookie recipe and lucky me, I was picked as one of the 12 finalist. Unfortunately, I didn’t win, but that’s how the cookie crumbles.

My pizzelle cookies are my traditional Christmas cookie. I have been making them for years. I learned how to make them from my uncle’s mother who made them one at a time. She used a cast iron pizzelle maker that was hand held over the stove and turned manually. I remember she lent it to me once when I was about 15 years old. It took forever to make a batch of pizzelles, turning one cookie at a time over the stove. Today, I have two electric pizzelle makers and it still takes time and patience. But this cookie is definitely worth it. Christmas just wouldn’t be the same without pizzelles!