COOKIES

Belgian style moist almond-flavored cookies. “Carre” means square in French. We use financier molds in this recipe, but if not available, you can substitute with any other shallow molds. You can keep leftover dough in the freezer to make icebox cookies later.

A Swiss version of Dacquoise. Traditionally, they are sandwiched together with chocolate-praline cream or buttercream. In this recipe, we use a mixture of whipped cream and prepared chocolate sauce.

French style cookies. “Boulettes d’amandes” means “almond balls” in French. No need to use a whisk or a cookie cutter --- you can simply make the dough and shape the cookies with your hands. You can skip the chilling process if you don’t have the time.

Swiss style chocolate cookies. “Lievre” means a “hare” in French. Two slices of almonds inset in each cookie represents the hare’s ears. To make them even cuter, you can draw hare’s eyes on each cookie with chocolate sauce. Milk or sweet chocolate is best suited for this recipe.

French style cookies. The French word “galette” refers to pancake, cake or cookie, characterized by a flat round shape. So “Galette Simple” here means “simple patty-shaped cookie” in French. You can make the dough and shape the cookies with your hands. Be careful not to melt the butter ― just allow it to soften at room temperature, cream together with sugar, then mix with the other ingredients.

Swiss style cookies, also called “COEUR D'ANGE,” meaning “Angel Heart.” With the pale dough and confectioners’ sugar on top, they will look like angel’s hearts.

Swiss style cookies. They are a type of traditional “fortune cookie”. Here is how you do it: break a cookie along the line and choose one of the halves, or a “half moon”, to eat. If your half moon has a capital letter “H” or “B” on the back, you’ll have good luck. The letter “H” stands for “happiness”, and “B” stands for the French word “bonheur,” which also means “happiness”. Instead of marking letters, you can hide a tiny bean in the half of each cookie.

French style cookies. “Diamant” means diamond in French. Being covered with sparkling sugar granules, the cookies present an image of twinkling diamonds. We use granulated sugar in this recipe, but traditionally, coarser sugar is used for these types of cookies. If available, use coarser sugar to make the cookies look more sparkling.

Swiss style cookies. Top with sliced almonds and chocolate sauce before baking. If chocolate sauce is not available, you can substitute with melted chocolate.

Swiss style chocolate cookies. If you like, you can sprinkle with confectioners' sugar or pipe with melted chocolate..

German style cookies. They are originally called BLATTER, meaning “leaf” in German. Shape the cookies into 5cm “leaves”. You can use the tea from teabags. Pound the tealeaves in a mortar into fine pieces.

French style cookies. Top with sliced almonds and confectioners’ sugar before baking. You can substitute the almonds with hazelnuts or coconuts. For more fun look and texture, you can use a mixture of almonds, hazelnuts and dried fruit for the topping.

Swiss style cookies. This is a fairly standard cookie recipe. Traditionally, the dough should be kept refrigerated for about two hours. To save time, we skip this process in this recipe.

Italian style cheese cookies. You can roll the cookies into small balls, or alternatively, you can form them into various shapes such as bars or patties, or cut out the dough with a cookie cutter. Make sure to let the dough rest in the refrigerator before shaping.

Swiss style cookies with chopped chocolate. This is a fairly standard cookie recipe. Traditionally, the dough should be kept refrigerated for about two hours. To save time, we skip this process in this recipe.

Belgian style cookies, formed into coin shapes by hand. Combine vanilla essence and the same amount of water, then add the mixture to the dough to create a subtle vanilla flavor. If you prefer a richer vanilla aroma, combine 8g of vanilla essence and 2g of water instead of 5g of each.

French style cookies. “L’ESPOIR” means “hope” in French. This is a fairly standard cookie recipe. Beat the butter until creamy before adding the other ingredients. We shape the dough into leaves in this recipe.

Swiss style piped cookies. If a pastry bag is not available, you can use a thick plastic bag by simply cutting off a bottom corner to pipe the batter.

Belgian style piped chocolate cookies. If a plastic or pastry bag is not available, you can shape the dough onto a baking tray with a spoon. If the dough is too stiff, add a little milk to soften.

French style piped chocolate cookies. If the dough is not soft enough to pipe, adjust the density by mixing in a beaten whole egg little by little.

Chocolate cookie balls made with “hot cake” mix (pancake mix), almond powder and cocoa. This type of cookie is commonly made at home in European countries such as Switzerland, Germany and Austria. Shaping the cookies is like working with clay - enjoy!

Swiss style chocolate chip cake. Use white chocolate chips and only one regular chocolate chip. You can consider it a lucky sign if your slice has the dark chip.

French style striped cookies. Hold one end of a cookie and have someone else hold the other end. You can try your luck by breaking the cookie. If it breaks exactly in half, it’s your lucky day. If not, just try again. Still no luck? Well, try again tomorrow.

Swiss style cookies. “A LA RUSSE” means “Russian style”. As Russia is often associated with winter snow, “a la Russe” is sometimes used in the names of baked goods dusted with confectioners’ sugar. Use a generous amount of vanilla essence to enhance the flavor. Cornstarch is used in this recipe, but you can substitute it with any other kind of starch.

Belgian style chocolate cookies. In stead of using a star cookie cutter, you can shape the dough into small stars with your hands. You can also try making them in different shapes such as crescent moon or heart shapes.

French style walnut cookies. After cooling, dust with confectioners’ sugar generously.

Swiss style cutout cookies. Try using different size cookie cutters. Alternatively, you can cut out the cookies with a knife. Using both chocolate and cocoa powder, these tender-crisp cookies are very rich.

French style chocolate cookies, fun with lumpy chocolate texture.

You can use chocolate chips in stead of chopped chocolate.

Swiss style chocolate cookies. This is a fairly standard chocolate cookie recipe. With the palms of your hands, roll the dough into small balls, then cut them in half. Traditionally, the dough should be kept refrigerated for about two hours. To save time, we skip this process in this recipe.

German style cookies called HONIG SCHNITTEN in German. Originally, a variety of dried fruit and nuts such as orange peel, lemon peel, candied cherries and hazelnuts are used to make this type of cookie, but we only use orange peel in this recipe. Before baking, you can brush the cookies with marmalade generously for a more authentic finish.

Swiss style piped cookies. “Rosace” means “rose window” in French. Use a star tip and pipe the dough into small rose shapes.

German style almond cookies. This is a fairly standard European cookie dough recipe. After mixing in the dry ingredients, knead the dough using your hands and pull the dough together.

Swiss style cookies. No need to use a cookie cutter-you can simply shape the cookies with your hands. Be careful not to melt the butter. Just allow it soften at room temperature, cream together with sugar, then mix with the other ingredients.

German style honey cookies. “HONIG TEIG MIT VANILLE” means “honey dough with vanilla” in German. Cornstarch is used in this recipe, but you can substitute it with any other kind of starch. Let the dough rest in the refrigerator before shaping it.

Belgian style cookies made with a standard cookie dough recipe. To shape, roll the dough into bars using the palms of your hands.

German style Florentines made of caramelized almonds and orange peel. Spread the heated Florentine mixture into the pan and bake. After baking, allow to cool a little before cutting. While it is still soft enough to cut, cut into rectangles.

German style cookies. “Gipfel” means “summit” or “pinnacle” in German, and horse shoe shaped (U-shaped) confectionery are sometimes called “Gipfel.” Making the dough is easy: sift the dry ingredients together and simply mix it with butter. The cookies will be light and crispy.

Easy cookies made with “hot cake” mix (pancake mix), following a traditional cookie recipe. Thanks to the high egg content, the cookies will be soft and puffy.

Almond-flavored cookie balls made with “hot cake” mix (pancake mix). “Boulet” means a ball or cannonball in French. Let the dough rest in the refrigerator, then roll into small balls. Including this type of cookie, there are a variety of round-shaped confectionery that are named with the word "boulets".

Belgian style cocoa cookies, baked in financier molds. If financier molds are not available, you can substitute with any other shallow molds. Enjoy the light and crispy texture.

Swiss style chocolate cookie bars. For St. Valentine’s Day, you can make them in different shapes such as heart or animal shapes.

German style sandwich cookies, strawberry jam filled between two different kinds of cookies. You can also substitute the strawberry jam with nut or chocolate cream.

Swiss style cookies, originally named BATONNETS AUX NOIX. “Batonnet” means a “baton” in French and small bar-shaped confectionery is sometimes referred to as “BATONNET.” With the roasted chopped walnuts in the dough, the cookies are crispy with a rich walnut flavor. This is a fairly standard cookie recipe.

British style soft cookies made with a very soft dough. After baking and cooling, spread jam on top and sprinkle with colored sprinkles. The cookies are colorful and cute to look at.

Relatively uncommon sweet potato cookies with a mild flavor. Instead of a round cookie cutter, try using different shapes to enjoy different variations. Brush with beaten egg before baking.

Belgian style cookies. Sometime during the evening or night, look through a cookie ring, make one wish, then eat it. The clearer your wish is, the better the chance it coming true.

Easy cookies made with “hot cake” mix (pancake mix). This is a fairly standard cookie dough recipe using cocoa and chocolate. Enjoy the rich chocolate aroma and the crispy texture.

Swiss style cookies, flavored with vanilla essence. Roll the dough into balls using your hands. Enjoy the mild taste with a rich vanilla flavor.

French style cookies. This is similar to a basic tart dough recipe, but egg white is used instead of egg yolk. Shape the cookies into an unconnected ring, rather than a complete ring.

French style simple baked confectionery. “Croquant” refers to crispy baked confectionery in French. They are savory with a roasted almond flavor and best fresh from the oven.

Belgian style standard sable cookie recipe. By adding cinnamon, you can make light spicy cocoa cookies. The walnuts can be chopped roughly or finely; depending on how you chop them, you can enjoy different textures.

French style cookies. “Boulettes noires” means “black balls” in French. By being made without eggs, the dough can be crumbly.

Swiss style cookies. They are originally called KLEINE KUGEL, meaning “small balls” in German. With the palms of your hands, roll the dough into small balls, then press them onto a cutting board to form a mound shape. For decoration, you can sprinkle with confectioners’ sugar after cooling.

Swiss style sandwich cookies. Originally, they are made by baking a stack of two sheets of dough with raspberry pulps in between.

French style tartlets. Traditionally, the tartlets are baked with an almond cream dough filling, then topped with “confiture de fruits (seasonal fruit* cooked with sugar)”.

Belgian style cookies. Seven heart shaped cookies with a ribbon or a string through them, bundled together.

German style cookies. Make a wish before you go to bed, and hang one cookie beside you. The next night, eat the cookie and make the same wish before going to bed. You can make only one wish.

Swiss style cookies. Spread orange marmalade generously on top before baking. You can substitute the marmalade with strawberry or blueberry jam.