Autumn Cookies

Autumn Cookies with Rusty Leaves

Autumn is a magical season, full of warm colors and inviting aromas, and autumn cookies are an excellent way to bring this atmosphere to your plate. These delicious cookies, shaped like leaves and little acorns, not only bring a smile to the faces of your loved ones but also add a touch of creativity in the kitchen. Let's start our culinary journey!

Preparation time: 30 minutes
Baking time: 20 minutes
Total time: 50 minutes
Servings: Approximately 20 cookies

Ingredients

For the white dough:
- 1 egg white
- 1 cup of sugar (approximately 200 g)
- 1 cup of flour (approximately 130 g)
- A few drops of vanilla essence
- Approximately 40 g of soft butter (at room temperature)

For the brown dough:
- 1 egg yolk
- 1 tablespoon of milk
- 1 cup of sugar (approximately 200 g)
- 1.5 cups of flour (approximately 195 g)
- A pinch of cinnamon
- A pinch of cocoa powder
- 1 teaspoon of grated quince peel
- 1 teaspoon of roasted pumpkin seed kernels

For the nut cream:
- Kernels from a few walnuts (approximately 100 g)
- Flesh from one large baked red apple (approximately 150 g)
- A few teaspoons of cherry or quince jam syrup

Preparation Technique

Step 1: Preparing the doughs

We start by preparing the two doughs. In a bowl, beat the egg white with the sugar until it becomes frothy and whitish. Add the flour, soft butter, and vanilla essence. Mix gently until you obtain a homogeneous composition. This will be the white dough.

For the brown dough, in another bowl, mix the egg yolk with the milk, then add the sugar, flour, cinnamon, cocoa, quince peel, and pumpkin seed kernels. Knead well until you obtain an elastic dough.

Step 2: Shaping the cookies

On a floured work surface, roll out both doughs into thin sheets, about 5 mm thick. With a small sharp knife, cut leaf shapes from the white and brown dough.

Step 3: Baking

Place the shapes on a baking tray lined with parchment paper. Bake in a preheated oven at 180°C for about 15-20 minutes, until the cookies become slightly golden.

Step 4: Creating the acorn

From the brown dough, shape an acorn, and with the white dough, form the laces and edges of it. Place the acorn on the tray, supported by the shelled walnuts, to maintain its shape. Bake together with the cookies.

Step 5: Filling and decorating

When the cookies and acorn are ready, let them cool. Fill the acorn with the nut cream, prepared by grinding the walnut kernels and mixing them with the baked apple and jam syrup. Decorate the cookies with little swirls of nut cream, using a piping bag or a decorating bag.

Serving and Variations

These autumn cookies are perfect to be served alongside a cup of warm tea or coffee. You can also pair them with a glass of sweet wine, which will enhance the flavors of cinnamon and nuts.

If you want to add a touch of originality, try replacing the apple with baked peaches or pears, and the jam syrup can be substituted with honey or maple syrup.

Nutritional Benefits

Autumn cookies are not only delicious but also nutritious! Walnut kernels are rich in omega-3 fatty acids and antioxidants, while apples add a boost of vitamins and fiber. Cinnamon is known for its anti-inflammatory properties and regulates blood sugar levels.

Frequently Asked Questions

Can I use other types of nuts?
Of course! You can experiment with almonds, hazelnuts, or pecans to add a different flavor.

How can I store the cookies?
Keep the cookies in an airtight container at room temperature to maintain their freshness.

Can I use whole wheat flour?
Yes, using whole wheat flour will give the cookies a denser texture and a richer flavor.

These autumn cookies are more than just a simple recipe; they are a way to celebrate the season, create beautiful memories, and bring smiles to the faces of your loved ones. Experiment with the ingredients and customize them to your taste. Cooking is about creativity and joy, and these cookies are perfect for bringing a touch of warmth to the chilly autumn days. Enjoy!

 Ingredients: for the white dough: 1 egg white, 1 cup of sugar, 1 cup of flour, a few drops of vanilla essence, approx 40 g of soft butter; for the brown dough: 1 egg yolk, 1 tablespoon of milk, 1 and a half cups of sugar, 1 and a half cups of flour, a pinch of cinnamon, a pinch of cocoa powder, 1 teaspoon of grated quince peel, 1 teaspoon of roasted pumpkin seeds; for the nut cream: the kernels from a few walnuts, the flesh from a baked apple, and a few teaspoons of cherry jam syrup.

 Tags:  nut quince pumpkin seeds cinnamon