Lundi Gras for the Celebrations.

3 recipes for sweets to keep you going during the festivities.

White Chocolate and Cranberry cookies.



1/3 cup butter, softened
1/2 cup packed brown sugar
1/3 cup sugar
1 egg
1 teaspoon vanilla extract
1&1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
3/4 cup dried cranberries
1/2 cup white baking chips


. Heat oven to 180 degrees Celsius.

. Beat butter and sugar in a large bowl until crumbly.
. Beat in the egg and add the vanilla extract.
. In another bowl, mix the flour, the baking soda and the salt.
. Add this mixture to the large bowl and then add the chocolate chips and the dried cranberries.

. Let the cookies bake from 8 to 10 minutes.

Jelly Berliner Rolls.



. 2x 8 gr. active dry yeast
. 2 cups warm milk
. 7 cups all-purpose flour, divided
. 4 egg yolks
. 1 egg
. 1/2 cup sugar
. 1 teaspoon salt
. 2 teaspoons grated lemon peel
. 1/2 teaspoon vanilla extract
. 1/2 cup butter, melted
. Oil for deep-fat frying
. Red jelly of your choice


. In a large bowl, dissolve yeast in warm milk.
. Add 2 cups flour; mix well. Let stand in a warm place for 30 minutes.
. Add the egg yolks, egg, sugar, salt, lemon peel and vanilla; mix well.
. Beat in butter and remaining flour.
. Cover and let rise in a warm place until doubled, about 45 minutes.
. Punch dough down. On a lightly floured surface, roll out to 1/2 in. thickness.
. Place on a lightly greased baking sheets. Cover and let rise until nearly doubled, about 35 minutes.
. In a deep-fat fryer, heat oil to 180 degrees Celsius. Fry doughnuts, a few at a time, for 1-1/2 to 2 minutes on each side or until browned. Drain on paper towels.
. Cool for 2-3 minutes; cut a small slit with a sharp knife on one side of each doughnut. Cut a small hole in the corner of a pastry or plastic bag; insert a very small round tip.
. Fill each doughnut with about 1 teaspoon jelly. Carefully roll warm doughnuts in sugar.

Lemon cookies.



. 1/2 cup butter-flavored shortening
. 1 cup sugar
. 1 egg
. 2 teaspoons lemon extract
. 1/2 cup sour cream
. 1 teaspoon grated lemon peel
. 3 cups all-purpose flour
. 1/2 teaspoon baking soda
. 1/2 teaspoon salt


. Heat oven to 190 degrees Celsius.

. In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg and extract.
. Stir in sour cream and peel.
. Combine the flour, baking soda and salt in another bowl; gradually add to creamed mixture and mix well
. Divide dough into three balls; cover and refrigerate for 3 hours or until easy to handle.
. Remove one portion of dough from the refrigerator at a time. On a lightly floured surface, roll out dough to 6 mm thickness.
. Cut with a floured 2-in. star cookie cutter. Place 1 in. apart on ungreased baking sheets.
. Bake for 6-8 minutes or until edges are lightly browned. Remove to wire racks to cool.

. 1-1/2 cups powdered sugar
. 6 tablespoons butter, softened
. 1 teaspoon lemon extract
. 3 to 4 tablespoons 2% milk

. In a small bowl, combine the powered sugar, butter, extract, and enough milk to achieve spreading consistency.
. Frost cookies; sprinkle with colored sugar if desired.


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