NOTE:
It's best to use a kitchen scale whenever possible. If you don't yet own a scale, these recipes are based upon 'lightly packed' measuring cups, so whether you use the 'dip and sweep' method of measuring or the 'spooning into the cup' method, always gently press down on the mix in the measuring cup and add more to fill the cup, as necessary. 1 C weighs approx 125g.
SWEETENERS VARY tremendously and will affect the outcome of all baked goods.
We suggest using our new sweetener blend, S'WEEET! Baking Blend, real sugar, or a substitute such as Lakanto's Baking Blend, or Mrs. Jones blend (which contains sugar). Allulose (S'WEEET! Sweetener Blend) and kabocha-based sweeteners will make baked goods very soft, which is fine for most cakes but will also make cookies, bars and crusts super soft and not crispy or chewy. Erythritol (a sugar alcohol) can make baked goods firm and more crumbly. When substituting in a recipe it's usually best to do so by weight and not volume.
COOKIE TIPS:
1. We suggest using our new sweetener blend, S'WEEET! Baking Blend for our cookie recipes because we think it makes the best cookies!
2. If cookies are baked right after mixing they will spread more. If cookies rest they will spread and flatten less. If the cookies are refrigerated and baked cold they will be taller and not spread as much. Most bakers have a preference for each type of cookie/recipe.
3. We suggest baking off one cookie before baking the entire batch. This way, if you use substitutions (e.g. different sweeteners) or you don't weigh your ingredients, you can adjust the dough with a tablespoon more mix if the cookie is too flat, or add a little more soft butter or 1-2 tsp of liquid if the cookie doesn't spread enough.
INGREDIENTS
2 C MULTI-USE BAKERY MIX (250g)
2 t Baking Powder (optional)
1 C Soft Butter (224g-8oz)
1 C Soft Cream Cheese (8oz)
FILLING:
2/3 C S'WEEET! Baking Blend (93g)
2/3 C finely chopped Walnuts
2 t Cinnamon
1 t Molasses (optional)
For Rugelach Directions see below.
DIRECTIONS for Triangles (or pinch the dough to shape with stems for Christmas Trees)
1. Pre-heat your oven to 350°F and line a sheet pan with parchment paper.
2. In a medium-size bowl combine the Bakery Mix and baking powder.
3. Add the the soft butter and cream cheese and mix until well combined.
Let the dough rest a few minutes to firm up.
4. While the dough rests, combine the Filling Mixture and set aside.
5. Divide dough in half and roll out between parchment paper or cling wrap into
two 9-inch rounds.
6. Sprinkle the filling all over one round, reserving 2 T for the top.
7. Lift the second round with the cling wrap and place on top of the filling.
Peel off the cling wrap.
8. Cut into 8 triangles (like slicing a pie)
9. Place each triangle onto your baking sheet with at least an inch in between each.
Bake about 20 minutes until beginning to brown.
10. As soon as they come out of the oven, brush with egg and sprinkle with the
reserved 2 T of filling and granulated sweetener, if desired.
*You can also use a brown sugar sweetener here and omit the molasses
Or for RUGELACH
Add 1/2 t Xanthan Gum to the dry ingredients and follow Directions through #5
6. Divide the filling and spread evenly over each round.
7. Cut each round as (if cutting a pie) into 8 sections.
8. Use a spatula to gently remove one triangle at a time and roll the large edge
towards the pointy edge (like a baby croissant).
9. Place each roll onto your baking sheet with at least an inch in between each.
Bake 20-25 minutes until golden brown.
10. As soon as they come out of the oven, brush with egg and sprinkle with
granulated sweetener.
This dough can also be rolled into a log shape and sliced for crunchy cinnamon roll cookies.