Bulgarian Orehovki Little Pecan Cookies Recipes

BULGARIAN OREHOVKI- LITTLE PECAN COOKIES

Steps:

• Beat the egg white with the salt using electrical mixer until stiff.
• Stir in with a spoon the rest of the ingredients . Spoon the mixture on greased cookie sheet or parchment paper.
• Bake at 355F (180C) for about 10 minute This batch makes 16-20 cookies.
• Enjoy!

LENTEN PIROGI AND BOBALKI

Steps:

• Cook potatoes in simmering water until soft and put them through a potato ricer. Saute onion in margarine until very soft. Add 1/2 of the onions to the potatoes and season with salt and pepper.
• For the pirogi sift flour and salt into a bowl. Add vegetable oil and enough water to make a soft dough and mix until the dough no longer sticks to the hands. Cover dough and let rest for about 5 minutes. Roll out dough on a floured board to a 1/4-inch thickness. Cut dough into small squares and place a dollop of potato mixture in the center of each square. Fold dough, pinching ends to form a triangle. When all are made, put into boiling water and boil for about 10 minutes.
• For bobalki, roll out leftover dough into 3-inch long pieces and cook with pirogi.
• When all are cooked, drain and serve with the remaining Sauteed onions on top.

SIMPLE LITTLE COOKIES

Steps:

• Preheat oven to 350°F.
• Lightly butter a large cookie sheet, or -- better -- line it with parchment paper.
• Cream the butter and honey.
• Beat in the egg and almond extract.
• Stir in the oat flakes, coconut and almonds.
• Let the dough sit for 5 minutes before spooning it out.
• Use a melon-baller or spoon to press the mixture against the side of the bowl, then slide the cookie gently onto the cookie sheet.
• Bake for 8 to 10 minutes, until just lightly browned around the edges.
• Remove to a rack to cool.

LITTLE COWPOKE COOKIES

Steps:

• I TRY USING ORGANIC WHENEVER POSSIBLE. I FEEL THIS CHANGES THE FLAVOR AT BIT.
• Pre-heat oven to 350 degrees F.
• In very large bowl add brown sugar and granulated (white) sugar.
• Cut butter in slices to make it easier to mix with dry ingredients. Then add slices of butter to brown and white sugar. Do not melt butter.
• Using a whisk whisk the 2 eggs until well mixed then add to the sugars and the butter slices.
• Add the real vanilla (Not imitation) to the large bowl.
• Add flour, baking soda, salt and oats. No need to sift.
• Add coconut.
• While chopped walnuts are still in the unopened bag smash them with your fist or heel of your hand so that there are very small pieces then add to the large bowl.
• Using a hand mixer mix until your mixer starts to get bogged down or can't turn in the dough. Then use a fork to mix ingredients well making sure all ingredients are mixed thoroughly.
• Using your hands make small 1 in balls rolling tightly in your hand.
• Place up to 15 dough balls on light colored (as opposed to the darker cookie sheets) and bake for 12 minutes give or take a minute or two due to not all ovens being exactly a like.
• Cool cookies on parchment paper and NOT on cooling racks.
• Store cookies in large plastic container to keep fresh for up to a week.

PECAN PIE COOKIES

Steps:

• Melt 1/4 cup of butter in a saucepan, and stir in the confectioners' sugar and corn syrup until the sugar is dissolved. Bring to a boil over medium heat, stirring often, and stir in the pecans until well combined. Refrigerate the mixture for 30 minutes to chill.
• Preheat oven to 350 degrees F (175 degrees C). Sift the flour and baking powder together in a bowl, and set aside.
• Beat brown sugar, 3/4 cup butter, egg, and vanilla extract in a large bowl with an electric mixer on medium speed until the mixture is creamy, about 2 minutes. Gradually beat in the flour mixture until well mixed. Pinch off about 1 tablespoon of dough, and roll it into a ball. Press the dough into the bottom of an ungreased cupcake pan cup, and use your thumb to press the dough into a small piecrust shape, with 1/4-inch walls up the sides of the cupcake cup. Repeat with the rest of the dough. Fill each little crust with about 1 teaspoon of the prepared pecan filling.
• Bake in the preheated oven until the cookie shells are lightly browned, 10 to 13 minutes. Watch closely after 10 minutes. Let the cookies cool in the cupcake pans for 5 minutes before removing to wire rack to finish cooling.