Ingredients with Measurements:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup candied succade, chopped
- 2 teaspoons ground cinnamon
Special equipment needed:
- Electric mixer
- Mixing bowls
- Baking sheets
- Parchment paper
- Cooling rack
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Line baking sheets with parchment paper.
2. In a mixing bowl, cream the butter and sugar until light and fluffy.
3. Add the eggs and vanilla extract, and mix until well combined.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the butter mixture, mixing until just combined.
6. Fold in the chopped succade and cinnamon.
7. Using a cookie scoop or spoon, drop dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake for 12-15 minutes, or until the edges are lightly golden.
9. Remove from the oven and let cool on the baking sheets for 5 minutes.
10. Transfer the cookies to a cooling rack and let cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 12-15 minutes
Temperature:
350°F (180°C)
Serving size:
Makes about 24 cookies
Nutritional information:
Calories: 190
Fat: 9g
Carbohydrates: 25g
Protein: 2g
Sodium: 70mg
Sugar: 12g
Substitutions for ingredients:
- Candied succade can be substituted with candied orange peel or dried cranberries.
- All-purpose flour can be substituted with gluten-free flour.
- Unsalted butter can be substituted with salted butter, but reduce the amount of salt in the recipe.
Variations:
- Add chopped nuts such as pecans or walnuts to the cookie dough.
- Drizzle melted chocolate over the cooled cookies for a decadent touch.
- Add a pinch of nutmeg or ginger for extra spice.
Tips and tricks:
- Make sure the butter is softened to room temperature before creaming it with the sugar.
- Don't overmix the dough, as this can result in tough cookies.
- Let the cookies cool completely before storing them in an airtight container.
Storage instructions:
Store the cookies in an airtight container at room temperature for up to 1 week.
Reheating instructions:
To reheat the cookies, place them in a preheated oven at 350°F (180°C) for 5 minutes.
Presentation ideas:
Arrange the cookies on a platter and sprinkle with powdered sugar for a festive touch.
Garnishes:
Garnish the cookies with a sprinkle of cinnamon or chopped candied succade.
Pairings:
Serve the cookies with a cup of hot tea or coffee.
Suggested side dishes:
These cookies are perfect on their own, but can also be served with a scoop of vanilla ice cream.
Troubleshooting advice:
- If the cookies are spreading too much during baking, chill the dough for 30 minutes before baking.
- If the cookies are too dry, add a tablespoon of milk to the dough.
Food safety advice:
Make sure to wash your hands and all utensils before handling the ingredients.
Food history:
Succade is a candied citrus peel that has been used in baking for centuries. It was originally used as a way to preserve fruit during the winter months.
Flavor profiles:
These cookies have a sweet and spicy flavor, with a hint of citrus from the succade.
Serving suggestions:
Serve these cookies as a sweet treat during the holiday season or as a special treat for a tea party.
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Region: Dutch