Cookies: Chocolate – Oatmeal Cookies Šokoladiniai – Avižiniai Sausainiai, Almond Spice Cookies Migdoliniai Sausainiai, Honey Cookies Meduolėliai, Sugar Cookies Cukrininiai Sausainiai

with Dana Siliūnas.

You don’t knead much dough to bake these COOKIES

Šokoladiniai – avižiniai sausainiai

3/4 cup flour
1 tsp. baking soda
1/3 cup chopped nuts (almonds, walnuts or pecans)
1/2 cup butter, softened
1 cup brown sugar
1 egg
1/4 cup cocoa
1 tsp. vanilla
1 1/2 cups quick cooking oatmeal
Whole almonds, half walnuts or pecans

Stir together flour, chopped nuts and soda. Set aside. Cream the butter, sugar and eggs. Add cocoa and vanilla. Add oatmeal and flour mixture until well blended. Drop by heaping teaspoonfuls on greased cookie sheets. Place 1 whole almond or walnut or pecan half on each cookie. Bake at 350° for 10 minutes

Cukrininiai sausainiai

1 1/2 cups sugar
1 cup butter or margarine
2 eggs
1 1/2 tsp. vanilla (or less)
3 cups flour
1/2 tsp. salt
3 Tbsp. dairy sour cream
1/2 tsp. baking soda
Additional sugar

Cream together sugar or margarine until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Sift together flour and salt; set aside. Stir baking soda into sour cream. Alternately mix dry ingredients and creamed mixture, blending well after each addition. Chill dough. Roll dough onto floured board toVsXA inch thickness. Cut into desired shapes with cookie cutters. Place on slightly greased baking sheets. Sprinkle with sugar. Bake at 400° for 7 minutes, or until just barely browned.

Migdoliniai sausainiai

1 cup cake flour
1/8 tsp. salt
Scant 1/2 cup sugar
1/2 cup (1 stick) unsalted butter, softened
1 tsp. each: grated orange rind (colored part only), ground allspice
1 large egg yolk
2 Tbsps. ground almonds

1 large egg
1/8 tsp. salt

Put rack in center of oven; heat oven to 350°. Grease a cookie sheet. Set aside. Combine flour and salt on sheet of waxed paper. Set aside. Beat sugar, butter, orange rind and allspice in large bowl of electric mixer until light and fluffy. Add egg yolk and combine well. On low speed, add flour mixture and almonds. Mix well. Use 1 tablespoon of dough per cookie, spacing them 2 inches apart on prepared cookie sheet.

With your fingers, gently flatten dough into 2-inch rounds. For glaze, use a fork to froth egg and salt in small bowl. Lightly brush glaze over cookies. Bake until cookies are lightly browned around edges, about 11 to 12 minutes. Let them rest 5 minutes on cookie sheet. Use a metal spatula to transfer cookies to a wire rack to cool. Store at room temperature in airtight tin for up to 1 week or freeze up to 1 month, wrapped airtight (thaw at room temperature in wrapping).


4 1/2 cups flour
1/2 tsp. baking powder
3 egg yolks
3 Tbsps. honey
2 Tbsps. melted butter
2 Tbsps. sugar
2 Tbsps. sour cream
1 tsp. spice mixture
1 Tbsp. caramel (burnt sugar liquid)

Add honey, spices, and butter to the burnt sugar liquid and bring to a boil. Cream egg yolks with sugar until white; add the sour cream. Add honey mixture, when cooled, and the flour mixed with the baking powder. Knead well. Cool the dough, roll out and cut out various shapes of cookies. Bake in a low oven.