Sundai Is 4 Cookies!! Chewy Maple/ Orange-Spiced Chocolate/ Sables/ Bacon Pecan/ Raspberry Macarons 🌞

Last edited Sun Sep 21, 2025, 02:16 PM - Edit history (1)

Chewy Maple Cookies

These cookies have not only an incredible aroma but also an exquisite taste too.


Total Prep Time: 30 minutes
Yield: 10

List of Ingredients:

Shredded sweetened coconut 1 cup
Salt 1/2 tsp.
Shortening 1/2 cup
Baking Powder 2 tsp.
Flour, All-purpose 1 3/4 cups
Brown Sugar 1 cup
Vanilla Extract 1/2 tsp.
Egg 1
Maple Syrup 1/2 cup

How to Cook:

Take a bowl, cream brown sugar and shortening until fluffy. Mix the
vanilla, egg, and syrup and beat well, so they combine well. Gather salt,
flour, and baking powder; add the mixture prepared before and mix the
coconut in it.

Take a baking sheet (greased), put the dough, turn it into balls, and flatten
them using a glass. Bake for 12 to 15 minutes at 375 degrees until they turn
lightly browned.

From "The Fool-Proof Dessert Book"
https://www.goodreads.com/book/show/60860580-the-fail-proof-desserts-cookbook


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Orange-Spiced Chocolate Cookies


100g (3 1/2oz) dark cooking chocolate
50g (1 3/4oz) salted butter, softened
100g (3 1/2oz) soft brown sugar
1/2 teaspoon ground cinnamon
1 teaspoon Colman’s English
mustard powder
150g (5 1/4oz) plain flour
2 teaspoons baking powder
1 medium free-range egg, beaten
1 tablespoon Grand Marnier liqueur
Zest 1 medium orange


1 Melt the chocolate in a bowl over a pan of boiling water
and then set aside. Into a food mixer, put the softened
butter, sugar, cinnamon and mustard powder. Sieve in the
flour and baking powder‘and add the egg. Mix together
and, after about 30 seconds, slowly add the melted.
chocolate. Finally, add the Grand Marnier liqueur and
the orange zest and again mix together at the slowest
speed until you have a dough like consistency.


2 Place a large piece of greaseproof paper onto the ,
worktop and gently roll out the dough to about 3cm
thick. Using a biscuit cutter begin to cut out the biscuits,
re-rolling until all the dough has been used. Leaving the
biscuits on the greaseproof paper, transfer them to the
fridge to chill for about 2 hours. Once chilled, place
in a pre-heated oven at 190C/375F/Gas 5 for 8 minutes.

Leave to cool before serving.

Surprisingly good on cold winter days or with tea in the
garden. The mustard gives the whole recipe a real lift.

MAKES 20 COOKIES

From "Colmans Mustard Book"
https://www.goodreads.com/book/show/53140860

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Sablés

These are special. They are classic tradi-
tional French butter cookies made with the
hard-boiled yolks of eggs. Elegant enough
for a formal dinner, they are also simple and
casual and plain. They have a delicious,
sandy texture—sablé is French for sand—
and a hint of lemon flavor. They are fragile
and must be handled with care.

32 SMALL cookies

2 egg yolks
3 ounces (3/4 stick) unsalted butter
Finely grated rind of x large, cold, firm lemon
1/4 cup granulated sugar
1 cup plus 2 tablespoons sifted unbleached flour
1/4 teaspoon salt


Use cookie sheets with only one raised rim or any other sheets upside
down. Line cookie sheets with baking parchment or with aluminum
foil, shiny side up. Set aside.

To hard-boil the yolks place them in a small pan of water just deep
enough to cover them. Place over moderate heat, bring to a simmer, let
cook for 2 minutes, then remove from the heat. Let stand for a minute.
Then remove the yolks with a slotted spoon and set aside to cool.

When the yolks are cool, place them in the bowl of a food proces-
sor fitted with the metal chopping blade. Cut the butter into %-inch
slices and add to the yolks. Process for 5 to 10 seconds, scraping the
sides if necessary, until smooth. Then add the lemon rind, sugar, flour,
and salt, and process for r5 to 20 seconds, until the ingredients hold
together and form a ball.

Turn the dough out onto a floured pastry cloth, and with floured
hands, form it into a firm, square shape. With a floured rolling pin
very gently roll out the dough until it is about ro inches square. Keep
the shape as square as you can, and keep the sides as straight as you
can. It will be only about ’ inch thick. Re-flour as necessary.

To straighten the sides, press a ruler or a long, narrow metal spat-
ula against them. (It’s OK if they are not perfectly straight.)

From "Maida Heatter's Brand New Book of Great Cookies"
https://www.goodreads.com/book/show/547864.Maida_Heatter_s_Brand_New_Book_of_Great_Cookies

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Bacon Pecan Brittle

Crunchy, Salty, Sweet this Bacon Pecan Brittle is an ideal holiday treat

Ingredients

5 slices crisp cooked bacon chopped
1 Cup granulated white sugar
1 Cup dark brown sugar
1/2 Cup light corn syrup
1/2 Cup dark corn syrup
1/2 Cup water
1/8 teaspoon salt
1/4 Cup butter
2 Cups chopped pecans
1/2 teaspoon vanilla
1 1/2 teaspoon baking soda

Instructions

Line a large (11 X 17) rimmed baking sheet with parchment
paper or a silpat

In a large pot over medium high heat, stir the sugars, corn
syrups, water, and salt together until the sugars dissolve.

Turn the heat up to high and cook, stirring frequently until
boiling

Turn the oven on to 200°F and put your parchment lined large
baking sheet in the oven to warm it up

Add the butter Cook without stirring until the mixture reaches 230° F

Cook and stir until the mixture reaches 280° F

Add the bacon and nuts and stir until the mixture reaches 300°F

Remove the warmed baking pan from the oven and set aside

Turn off the heat under your brittle mixture; add in the vanilla and
baking soda and stir until dissolved. The baking soda will cause
the mixture to foam up and lighten in color

Pour this mixture out onto your baking sheet and spread it out into
a thin layer using a buttered spoon or buttered silicone spatula
Allow the brittle to cool completely and then break into pieces and
serve, or give as a gift to your favorite people

Notes
You could sprinkle sea salt or even chopped bacon over the cooling
brittle layer for an extra bit of fun. A drizzle of dark chocolate over the
cooled layer would be pretty delicious, too.

https://southern-fairytale.com/bacon-pecan-brittle/


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Raspberry Macarons


200 g/1½ cups icing/confectioners’ sugar
100 g/⅔ cup ground almonds
120–125 g/½ cup egg whites (about 3 eggs)
a pinch of salt
40 g/3 tablespoons caster/superfine sugar
raspberry flavouring
pink food colouring paste

Follow the Basic Macarons recipe. Add a little raspberry
flavouring and pink food colouring paste in Step 4, then
continue with the recipe. If you can’t find raspberry
flavouring, you can simply fill your unflavoured pink
macaron shells with the very best raspberry jam.

Basic Macarons

Once you’ve mastered this basic recipe, you can create almost
any colour and flavour combination you like. You should get
40 shells – i.e. 20 filled macarons – out of all the
regular-sized macaron recipes in this book.
200 g/1½ cups icing/confectioners’ sugar
100 g/⅔ cup ground almonds
120–125 g/½ cup egg whites (about 3 eggs)
a pinch of salt
40 g/3 tablespoons caster/superfine sugar
a piping bag, fitted with a 1-cm/½-inch nozzle/tip
2 solid baking sheets, lined with non-stick baking parchment

1 Tip the icing/confectioners’ sugar and almonds into the
bowl of a food processor and blend for 30 seconds until
thoroughly combined. Set aside.

2 Tip the egg whites into a spotlessly clean and dry mixing
bowl. Add the salt and, using an electric handheld whisk, beat
until they will only just hold a stiff peak.

3 Continue to whisk at medium speed while adding the caster/
superfine sugar a teaspoonful at a time. Mix well between
each addition to ensure that the sugar is thoroughly
incorporated before adding the next spoonful. The mixture
should be thick, white and glossy.

4 At this point you should add any food colouring paste you
are using. Dip a cocktail stick into the paste and stir into the
mixture, mixing thoroughly to ensure that the colour is evenly
blended. Scrape down the sides of the bowl with a rubber
spatula.

5 Using a large metal spoon, fold the ground sugar and
almond mixture into the egg whites.

6 The mixture should be thoroughly incorporated and smooth
– this can take up to 1 minute. When it is ready, the mixture
should drop from the spoon in a smooth molten mass.

7 Fill the piping bag with the mixture and pipe evenly sized
rounds – about 5 cm/2 inches across – onto the prepared
baking sheets.

(If a main recipe you are following elsewhere in this book
uses this Basic Macarons method, you will probably need to
resume the main recipe after this step.)

8 Tap the bottom of the baking sheets sharply, once, on the
work surface to expel any large air bubbles.

9 You can scatter edible decorations, liquid food colouring
etc. onto the unbaked macaron shells at this stage.

10 Leave the macarons for at least 15 minutes, and up to 1
hour, until they have “set” and formed a dry shell. They
should not be sticky, tacky or wet when tested with your
fingertip.

11 Preheat the oven to 170˚C (325˚F) Gas 3.

12 Bake the macarons on the middle shelf of the preheated
oven, one sheet at a time, for 10 minutes. The tops should be
crisp and the bottoms dry. Leave to cool on the baking sheet.
tips for success

• Before starting, weigh all the ingredients carefully,
have them at room temperature and get your
equipment ready. Cover the baking sheets neatly with
baking parchment. I find that dark, solid baking
sheets work better than silver-coloured ones.

• Fit your piping bag with the correct nozzle/tip. I find
it easier to twist the bag just above the nozzle/tip,
8then put it in a bowl with the top open so that I can
pour the mixture directly into the bag without using a
spoon.

• If you want to be sure that every macaron shell is
exactly the same size, use a cookie cutter as a guide.
Draw 20 circles around the cookie cutter on each
sheet of baking parchment, turn it over and pipe the
macaron mixture onto each circle.

• When you have piped the rounds and tapped the
baking sheets on the work surface, leave the unbaked
macarons to set on a level surface for at least 15
minutes and anything up to 1 hour to dry – this is a
crucial part of macaron making! It helps them to form
a glossy, smooth surface and ensures that the
macarons have their trademark crinkly “feet” when
they come out of the oven.

• No two ovens are the same, so do adjust your oven
temperature by a few degrees, or turn the baking
sheets around halfway through baking if your oven
cooks hotter in places.

• Once baked, cooled and filled, cover the macarons
and leave in the fridge or a cool place for 30 minutes
before serving.

• If your macarons aren’t perfect the first time, don’t
give up – practice makes perfect!

From "Macarons" by Annie Rigg
https://www.goodreads.com/book/show/9886647-macarons

Well that should satisfy anybody's sweet tooth!