Women Cookie Recipes

This is a twist on my Russian grandmother Dolores’s kolacky recipe.

Kolacky Dough:
6 oz. Cream Cheese
.5 lb. unsalted butter
2 egg yolks
3 tsp. granulated sugar
14 oz. pastry flour
1 tsp. baking powder

Kolacky Filling:
3 pints fresh or frozen thawed blueberries Read more!

1 tablespoon unsalted butter

3 cups freshly grated Parmesan cheese

2 cups low-fat sour cream

1/2 cup all-purpose flour

5 large egg yolks

7 large egg whites Read more!

For the chocolate ganache:

13/4 ounces heavy cream
4 ounces roughly chopped dark chocolate

For the souffle molds:
3 tablespoons unsalted butter, softened
1 ounce finely grated dark chocolate

For the creme patissiere:
13/4 cups milk
1/2 vanilla bean, split lengthwise and seeds scraped Read more!

Birthplace: Peru, South America. Introduced into Queensland around 1874. Also called cherimoya, bullock’s heart and atemoya. In season from March to September.

Looks like: an artichoke. Hearth-shaped with a leathery, bumpy green skin. The cream-coloured flesh is dotted with large, shiny black, inedible seeds. The texture is like firm custard.

Tastes like: a combination of pineapple, mango and strawberry, giving a very sweet, rich flavour.

Vital stats: excellent source of vitamin C, good source of fibre and many vitamins and minerals. Provides 305kJ per 100g.
Read more!

The Good

• Great taste, aroma and feel in the mouth.
• Biologically active components caffeine and theobromine act as stimulants.
• The amino acid phenylalanine is a “feel good” body chemical.
• Contains the saturated fat stearic acid, which does not appear to raise cholesterol or increase the risk of thrombosis as other saturated fats do. Read more!

Modeled after traditional pinatas, these personal-size candy holders tear open easily, revealing a cache of sweets inside. And since they’re a cinch to put together, they make great favors for a school party.

1. Make a cut along the length of a toilet paper tube, then roll the cardboard into a cone and secure it with tape.

2. Roll the cone in green tissue paper, taking care to fully cover the tip, and tape the tissue paper in place.

3. Remove the cardboard and fill the paper cone with small candies.

4. Tightly twist closed the top to create the chile’s stem. Read more!

100 grated parmesan cheese
100g butter
100g flour

Combine all the ingredients in food processor. Blend until well-mixed into a soft dough. Shape dough into a cylindrical shape and wrap with baking paper. Refrigerated for 6 hours. Cut dough in 0.5cm-thick pieces and arrange on a greased tray. Bake at 180 degrees C for 10 minutes till the cookies turn golden brown. Remove from oven and leaves to cool on wire rack. These cookies can be stored in an airtight container for up to one week. Read more!