It's Cookie Sunday!! Four From "The Cookie King" 🌞

Cherry Buttons

Fondly remembered from my childhood, this cookie was always
included on party trays and cookie trays from our local Italian bakery.

INGREDIENTS

1 cup (2 sticks) unsalted butter
3/4 cup granulated sugar
2 extra large eggs, separated
1 teaspoon vanilla extract
2 cups all-purpose flour
1/8 teaspoon kosher salt
2.cups unsweetened coconut
1 jar maraschino cherries

PREP: 30 Minutes
BAKE: 14 Minutes
‘YIELD: 40 Cookies

Preheat the oven to 350° F. Place the oven racks in the
upper and lower thirds of the oven. Line cookie sheets with
parchment paper.

In the bowl of an electric mixer fitted with a paddle
attachment, cream the butter and sugar on medium for
three minutes. Add the egg yolks and mix on medium for
one minute, seraping down the sides of the bowl. Add the
vanilla and mix for one minute.

With the mixer on low, add the flour, a half cup at a time,
and the salt.

Using a one tablespoon cookie scoop, make well rounded,
balls; dip the balls in the egg whites and then into the
coconut, pressing lightly to adhere. Place the balls on
parchment linedbaking sheets, then make small indention,
in the top of each cookie, dip a maraschino cheny in egg
white and place in the center indention.

Bake for fourteen minutes, rotating the pans top to bottom
and front to back after seven minutes. Remove the sheets to
racks to cool for five minutes, and then remove the cookie
toracks to cool completely.

Store the cookies tightly covered between layers of waxed paper
in airtight containers.

NOTE:

If you don't like maraschino cherries, they can be omitted,
‘You will have a wonderful little coconut cookie.


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Italian Butter Cookies

Buttery and creamy, with hints of vanilla and almond, these
melt in your mouth morsels are indisputably delicious!

INGREDIENTS

cup unsalted butter
3/4 cup granulated sugar
extra large egg
1 teaspoon almond extract
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1/2.teaspoon kosher salt
Chocolate chips
Sprinkling sugars
Food colors, for tinting, if desired

PREP: 20 Minutes
BAKE: 8 Minutes
YIELD: Depends on the cookie press disc used

In the bowl of an electric mixer fitted with a paddle
attachment, cream the butter and sugar on medium for five
minutes, unti light and fluffy. Scrape down the sides of the
bowl, and with the mixer on low, add the egg, and then the
two extracts

Sift the flour and the salt together. With the mixer on
low, add the flour mixture to the butter mixture slowly,
scraping down the sides of the bow! several times, until a
soft dough forms.

If you wish to divide the dough and use tints, you may do
so at this point. Fit a cookie press with your desired tip, and
with one chocolate chip pressed into the center. The dough
press is best when slightly chilled but not hard. If using
sprinkling sugars, decorate at wil, Press the cookies about
two inches apart onto the parchment lined sheets and chill
the cookies for fifteen minutes.

Preheat the oven to 375° F. Place one oven rack in the center
ofthe oven. Bake the cookies one tray at a time in the center
of the oven for eight minutes, rotating the baking sheet
halfway through. Watch the cookies closely; they should
not brown but remain pale and soft.

Remove the baking sheets to wire cooling racks and cool
for ten minutes; remove the cookies to cooling racks to cool
completely. Store the cookies in the refrigerator in a very
airtight container between layers of waxed paper. Allow the
cookies to come to room temperature before serving.



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Cheesecake Cookies

Yup! You heardme right, cheesecake cookies. I will not
rest until Ihave a cookie for every type of cake.


INGREDIENTS

1/2 cup (1 stick) unsalted butter
1/2 cup light brown sugar, firmly packed
1 extra large egg, separated
1 1/4 cups graham cracker crumbs
1 cup all-purpose flour
1 1/2% teaspoons baking powder
1/2 teaspoon kosher salt, divided(1/4 tsp & 1/4 tsp)
3 ounces cream cheese
1/4 cup granulated sugar
1/2 teaspoon vanilla extract
2 teaspoons lemon zest


PREP: 15 Minutes
BAKE: 12 Minutes
‘YIELD: 12 Cookies

Preheat the oven to 350" F. Line a large baking sheet with
parchment paper. Place one oven rackin the center ofthe oven.
In the bowl of an electric mixer fitted with a paddle
attachment, cream the butter and the brown sugar for three
minutes, add the egg white, and mix for one minute on low.
Scrape down the sides of the bowl well.

Whisk together the graham cracker crumbs, flour, baking
powder, and quarter teaspoon salt. With the mixer on low,
add the crumb flour mixture to the creamed butter and mix
just until combined.

In a medium size bowl, mix together the cream cheese,
sugar, egg yolk, vanilla, lemon zest, and % teaspoon salt,
until smooth and creamy.

Using a scant two tablespoons per cookie, scoop up and
make well rounded, clean edge mounds and place them
on the parchment lined tray. Using the bottom of a 2inch
glass, dipped in ice water, slightly flatten the cookies, Using
a one teaspoon measuring spoon, dipped in ice water, make
a well in the center of each cookie. Divide the cream cheese
mixture between the cookies.

Bake for twelve minutes, rotating the pan half way through.
Cookies should stay a light golden brown. Remove the
sheets to a wire cooling rack and cool for ten minutes, then
remove the cookies to racks to cool completely.
Store these cookies tightly covered in the refrigerator.

NOTE:

One of these is enough for dessert! The batch is small but
doubles well.


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Lemon & Extra Virgin Olive Oil Cookies

My favorite citrus, Meyer lemon, produces a soft and chewy
olive oil cookie with a subtle blending of the two distinct favors.

INGREDIENTS

1/3 cup extra virgin olive oil
2 Meyer lemons, zested
2 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 1/4 cups granulated sugar
2 extra large eggs
1 teaspoon vanilla extract

PREP: 15 Minutes
INACTIVE: 24 Hours
BAKE: 12 Minutes
YIELD: 60 Cookies

This is a two day recipe. In a small glass bowl, stir the Meyer
lemon zest into the extra virgin olive oil; cover tightly and
let sit for a full 24 hours.

Preheat the oven to 350° F. Line two large baking sheets
with parchment paper, Position the oven racks in the upper
and lower thirds of the oven. In a medium size bowl, sift
together the flour, baking powder, baking soda, and salt.
In a large bowl, combine the sugar and the extra virgin olive
oil and mix with a rubber spatula, It will look like a very
grainy, pasty texture, Add the eggs and vanilla, and stir until
smooth, Fold in the dry ingredients, until just incorporated;
do not beat the batter. It wil be soft and appear oily.

Fill a small saucer with some granulated sugar. Using a one
tablespoon cookie scoop, scoop the dough into balls, rol
them in the sugar, and place the balls on the parchment
lined trays two inches apart. Bake for 12 minutes, rotating
the pans top to bottom and front to back halfway through
baking. Remove the trays to cooling racks to cool for six
minutes, and then remove the cookies to cooling racks to
cool completely.

These cookies are best the first day, but they will last for three days
in an airtight container between layers of waxed paper.

NOTE:

You can make the extra virgin olive oil infused with Meyer
lemon zest up to 48 hours in advance. These are just as
good at a cocktail party with a glass of wine as they are
with coffee for dessert. For a cocktail party appetizer, I
make them teaspoon sized, omitting the sugar coating, and
top with them with créme fraiche and caviar!

All the above from "The Cookie King"
https://www.goodreads.com/book/show/29996003-the-cookie-king

Lemon Olive Oil (wow :yowser !! Enjoy!