Fursecuri tbumbprint – 2 variante

Craciunul e atat de aproape ca mai ca nu-mi vine sa cred. Anul acesta a trecut incredibil de repede. Insa lasand melancolia la o parte, luna aceasta e o luna momentelor petrecute cu cei dragi, a micilor bucurii, a micilor cadouri.Si pentru mine, fursecurile se incadreaza in acest tipar – mici bucurii dulci facute celor pe care ii iubesc si apreciez cel mai mult pe lume. In plus, luna aceasta e si o buna scuza pentru a incerca noi retete de fursecuri, iar aceasta reteta e una clasica si are la baza un aluat tare usor de lucrat ce poate fi folosit si la alte fursecuri, tarte sau biscuiti. Pornind de la o portie din acest aluat, impartit in doua parti egale, am realizat doua feluri de fursecuri: unele imbracate in alune de padure tocate si umplute cu ciocolata neagra si unele cu cirese confiate si decorate cu ciocolata. Desi au un element in comun, gustul e total diferit si acest lucru ma bucura enorm pentru ca mie imi place varietatea. Pe principiul „putin, bun si diversificat”!

Ceea ce imi place cel mai mult la aceste fursecuri e faptul ca pot fi aromate dupa dorinta si pot fi umplute si decorate cu orice. Practic dintr-o portie de aluat poti obtine pana la 4 fursecuri diferite, poate chiar mai mult daca nu va deranjeaza ca veti avea doar cate 4-5 fursecuri din fiecare. E in mod cert o reteta de pus la catastif!

Fursecuri thumbprint – 2 variante

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Ingrediente

 

Aluat fursecuri:

• 140 g unt (moale)
• 70 g zahar pudra (cernut)
• 5 g extract de vanilie
• 5 g coaja de lamaie rasa
• 1 ou
• 300 g faina alba 000
• 2 g sare
• 2 g praf de copt

Fursecuri cu alune de padure:

• 1/2 din portia de aluat de mai sus
• 100 g alune tocate mare
• 1 albus
• 50 g ciocolata topita

Fursecuri cu cirese confiate:

• 1/2 din portia de aluat de mai sus
• 10-15 cirese confiate
• 50 g ciocolata neagra topita

Instructiuni

Aluat de fursecuri:

• Mixati untul cu zaharul pudra timp de 5 minute pana devine pufos si se deschide la culoare.
• Adaugati vanilia, coaja de lamaie si oul si mixati bine.
• Incorporati faina si framantati de cateva ori doar pana obtineti un aluat omogen, usor de lucrat.
• Impartiti aluatul in doua partie egale.

Fursecuri cu alune de padure:

• Bateti albusul pana devine usor spumos.
• Luati bucati mici de aluat (15g) si dati-le forma unor bile.
• Rulati fiecare bila prin albus batut, apoi prin nuci tocate. Asezati fiecare bila pe o tava de copt tapetata cu hartie de copt.
• Folosindu-va fie de varful unui deget sau de coada unei linguri, faceti o adancitura mica in fiecare bila de aluat.
• Coaceti la 180C pentru 15 minute sau pana marginile devin usor aurii.
• Cand sunt gata, scoateti din cuptor si lasati sa se raceasca apoi umpleti adanciturile cu ciocolata topita.

Fursecuri cu cirese confiate:

• Luati bucati mici de aluat (15g) si formati bile cat mai rotunde.
• Asezati bilele pe o tava de copt tapetata cu hartie apoi adanciti cate o cireasa confiata in centrul fiecarei bile de aluat.
• Coaceti la 180C pentru 15 minute sau pana marginile devin usor aurii.
• Cand sunt gata, lasati-le sa se raceasca in tava si decorati cu ciocolata neagra topita.

Keyword Alune de padure, Cirese

Ai incercat reteta?Mentioneaza @olguta_oana sau tag #pastryworkshop!

ENGLISH

With just 3 weeks until Christmas, I’m testing more and more cookie recipes, but these thumbprint cookies are a classic and need no introduction! Such a versatile recipe and so many ways of decorating and finishing them! With this basic cookie dough you can let your imagination wild and create countless combinations – fill them with jam, coat them with coconut flakes, walnuts, pistachio or sprinkles, fill them with caramel, drizzle them with milk or white chocolate or add cocoa into the dough and create some chocolatey cookies. I love the sound of every single combination and these are already on my Christmas menu with a special mention from my son – coat them in even more chocolate!

They truly are a holiday hit! They are pretty, crumbly, sweet and fragrant and incredibly versatile! What else can you ask for from a cookie recipe?! Starting from a basic butter dough I made two versions: one coated in chopped hazelnuts and filled with melted dark chocolate and one filled with candied cherries and drizzled with dark chocolate. And they were both amazing! I do like variety for my dessert table on the Christmas day and the idea of making one dough and at least 2 different cookie from it sounds amazing!

{Thumbprint Cookies – Two Ways} – Christmas Cookies

Olguta – Pastry Workshop

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Rezultat –2 dozen

Ingrediente

 

1x2x3x

Basic dough:

• 140 g butter (softened)
• 70 g powdered sugar
• 1 teaspoon vanilla extract
• 1 teaspoon lemon zest
• 1 egg
• 300 g all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt

Hazelnut and chocolate cookies:

• 100 g hazelnuts (roasted and coarsely chopped)
• 1 egg white
• 50 g dark chocolate (melted)

Candied cherry cookies:

• 10-15 candied cherries
• 50 g dark chocolate (melted)

Instructiuni

Basic dough:

• Sift the flour with salt and baking powder.
• Mix the butter with sugar for 5 minutes until creamy and fluffy.
• Stir in the vanilla and lemon zest then add the egg and mix well.
• Incorporate the flour and knead a few times to form a dough that doesn’t stick to your hands and it’s easy to work with.
• Cut the dough in half and get ready for rolling cookies.

Hazelnut and chocolate cookies:

• Whip the egg white until frothy.
• Take small pieces of dough (1round 15g each) and roll them into a ball.
• Roll each ball into the whipped egg white then through the chopped hazelnuts.
• Place the cookies on a baking sheet lined with parchment paper. Using your fingertip, make a small indentation in the center of each cookie.
• Bake in the preheated oven at 350F – 180C for 15 minutes or until the edges turn slightly golden brown and crisp.
• Remove the cookies from the oven and let them cool in the pan then fill the indentations you made earlier with melted chocolate.
• Let the chocolate set before serving.

Candied cherry cookies:

• Take small pieces of dough (around 15g each) and shape into even balls between the palms of your hands.
• Place the balls on a baking sheet lined with parchment paper then place one candied cherry in the center of each dough ball. Push it slightly into the dough.
• Bake in the preheated oven at 350F – 180C for 15 minutes or until slightly golden brown on the edges.
• Let the cookies cool in the pan then drizzle with melted dark chocolate.

Ai incercat reteta?Mentioneaza @olguta_oana sau tag #pastryworkshop!