Jam Cookies
Cream butter and sugar in a bowl. Beat in egg, add Alcirelli Vanilla Extract and Alcirelli Lime Extract. Stir flour, baking powder and salt together. Add and mix. Divide dough into 8 portions, make each into a rope about 10 inches long and 3/4 in. wide.
Place on ungreased baking sheet. With the side of your hands press to indent along center, lengthwise of each strip. Spread raspberry jam in indentations. Bake at 350°F for 15 – 17 minutes. Cut while warm into diagonal slices.
Lime Cookies
Mix cut butter and sugar. Beat in egg. Add milk, Alcirelli Lime Extract and Alcirelli Vanilla Extract. Stir flour, baking powder and salt together. Mix well. Roll out on lightly floured surface. Cut into any desired shape. Bake at 350°F over 8 minutes. Glaze cookies
Glaze
Alcirelli Lime Extract 2 tbsp
Icing sugar 3/4 cup
Water 3/4
Mix all ingredients adding more water or sugar to make a barely pourable glaze. Frost cookies.
Alcirelli Flavored Cookies
Mix butter and sugar. Add milk and Alcirelli Vanilla Extract. Mix flour and instant pudding mix. Make little balls of dough, press with a fork against a cookie sheet. Cook at 375°F for 15 – 18 minutes.
Alcirelli Flavor Extracts variants
Coffee:
Add 3 tsps of Alcirelli Coffee Extract with the milk.
Lime:
In the first step add the grated crust of half a lime and 2 tsps of Alcirelli Lime Extract.
Anise:
Add 2 tsps of Alcirelli Anise Extract in step 2.
Vanilla Loaf Cake
Preheat oven at 325°F. Grease a loaf tin. Sift the flour and baking powder. Set aside.
Cream the butter with an electric mixer, add the sugar 2 – 3 tablespoons at a time, until light and fluffy. Stir the lemon grind and Alcirelli Vanilla Extract. Add eggs, one by one, beat in for 1 minute after each one.
By hand add the mixture of flour and baking powder and stir until just combined. Pour the mixture into the loaf tin and tap lightly. Bake for 60 – 70 minutes, until a metal skewer in the center comes out clean. Let cool in the tin for 10 minutes, unmold the cake from the tin and let cool completely.
Banana & Pecan Muffins
Preheat oven at 375°F. Grease muffin tins. Stir the flour and baking powder. Set aside.
Cream the butter and sugar together with an electric mixer. Add the egg, Alcirelli Vanilla Extract, and beat until fluffy. Mix in the mashed bananas. Add pecans. In low speed, beat in the flour mixture alternately with the milk.
Spoon into the muffin cups. Bake for 20 – 25 minutes until golden brown. Let cool in the tin for 10 minutes and then run a knife gently around each muffin to unmold them.
Anise & Walnut Cookies
Preheat oven at 300°F. With an electric mixer cream butter until soft. Add 50 grams of sugar. Continue beating until light and fluffy. Stir in the flour, walnuts and Alcirelli Anise Extract.
Drop teaspoonfuls over greased baking sheets, 1-2 inches apart and flatten slightly. Bake for 20 to 25 minutes. Transfer to a wire rack and sprinkle with the rest of the sugar. Let cool.
Anise Drops
Cream sugar and butter. Beat in eggs one at a time and stir Alcirelli Anise Extract, add lemon grind. Stir flour, baking powder and mix well.
Shape in balls. Place on greased cookie sheet pressing with a floured fork. Bake 8 minutes at 375°F.
Peanut Butter Cookies
Preheat oven at 350°F degrees. Prepare a baking sheet with wax paper. In a bowl mix all ingredients until everything is well mixed. Form cookies with your hands and place on baking sheet making sure each is 2 – 3 inches apart. Place in the over for 15 minutes. Take the baking sheet from the oven and add the toppings to each cookie.
Place them back in the over for an additional 10 minutes or until golden brown.Recipe courtesy of Mariana Salazar from Healthy Happy You, health coach specialized on holistic nutrition and fitness. Follow her: www.healthyhappyyou.com.mx
Raw Chocolate Cake
Mix all ingredients in a food processor until a homogenous mix forms. With your hands shape the mix into a cake. Place in the fridge while working on the icing.
For the icing, mix all ingredients in a bowl until you get the right consistency. Cover the cake with the icing and refrigerate for 30 minutes.
Recipe courtesy of Mariana Salazar from Healthy Happy You, health coach specialized on holistic nutrition and fitness. Follow her: www.healthyhappyyou.com.mx
Seed & Peanut Butter Cookies
Preheat oven at 350°F degrees. Prepare a baking sheet with wax paper. In a bowl mix all ingredients until everything is well mixed. Form cookies with your hands and place on baking sheet making sure each is 2 – 3 inches apart. Place in the over for 15 minutes. Take the baking sheet from the oven and add the toppings to each cookie.
Place them back in the over for an additional 10 minutes or until golden brown.
Recipe courtesy of Mariana Salazar from Healthy Happy You, health coach specialized on holistic nutrition and fitness. Follow her: www.healthyhappyyou.com.mx