Kokos Makronen (Coconut Macaroons)

Ingredients:
2 white eggs
1/4 tsp salt
125g or more shredded coconut
100g granulated sugar
1 tsp vanilla extract
100g dark cooking chocolate, cut into small pieces.

• Preheat oven to 175 °C, bake the shredded coconut until slightly brown, about 4 to 5 minutes. Set aside and let it cool for about 15 minutes.
• Line baking sheets with parchment paper.
• Beat white eggs and salt until soft peak, add sugar and vanilla extract, with spatula mix until well combined. Add shredded coconut, fold until well combined. 
• Using a teaspoon, shape coconut mixture into small balls, gently press the balls but do not flatten them. Place them about 1 1/2 cm apart. Bake for about 15 minutes or until golden brown. Let it cool for about 15 minutes.
• In a small double boiler over simmering water, melt the chocolate, dip the bottoms of cooled macaroons on a chocolate and return them to the lined baking sheets. Let it cool for about 20 minutes or until the chocolate is set.

Zimt Sterne (Cinnamon Stars)

Ingredients:

2 egg whites (large)

1/4 tsp salt

155g powdered sugar

1 tsp vanilla extract

170g ground hazelnut

170g ground almond

2 tsp cinnamon

• In a mixing bowl, with a hand mixer beat egg whites and salt until stiff peak. Add powdered sugar and vanilla extract, beat until smooth and well combined. Take about 5 tablespoon of the mixture and put it into a piping bag or resealable plastic bag, set it aside in the refrigerator. 
• Add ground hazelnut, ground almond and cinnamon powder. With a spatula, fold until well combined. The dough should be easy to roll and not be sticky. Form the dough into large ball.
• Lay a large plastic wrap (lay 2 if needed) on your kitchen counter, transfer ball of dough on prepared plastic wrap. Cover it with the same size plastic wrap and start to roll the dough to 1 cm thick. 
• Preheat oven to 150 °C, line your baking pan with parchment paper.
• Add a little bit of powdered sugar in a small plate, to avoid sticking, dip your star cookie cutter on the powdered sugar every time before pressing into the dough. Place cutouts cookie immediately to prepared baking pan about 1 cm apart. 
• Take the meringue (egg whites and powdered sugar mixture) out from refrigerator, cut off the tip of the plastic bag to create tiny hole, pipe icing on top of the cookies and spread evenly with a small spoon or butter knife.
• Bake for about 18 minutes or until the meringue just begins to brown.

Spitzbuben (Linzer Cookies)

Ingredients:

200g butter

100g powdered sugar

1 tsp vanilla extract

2 egg yolks

100 g ground almonds

200g all purpose flour

Raspberry or strawberry jam for filling

Powdered sugar for garnish

Powdered sugar icing, colored as desired

Decorating icing pen

• Whisk butter, sugar, egg yolks, vanilla extract until light and creamy. Fold in the almonds, all purpose flour and knead the cookie dough until well combined, you can use either spatula or your hand. Divide the dough into half, cover each half with plastic wrap and refrigerate for at least an hour.
•  Preheat oven to 175 ˚C, line your baking sheets with parchment papers. 
• Remove one of the dough from refrigerator, On a lightly floured surface roll the dough evenly for about 0,5 cm thick, using any cookie cutter as desired cut out the cookies and place them onto prepared baking sheet about 2 cm apart. If you want a cutout in the center of the cookies, use smaller round cookie cutter to cut out half of the centers of the cookies on the baking sheet. Bake the cookies for about 10 to 12 minutes or until they are lightly brown around the edges.
• Let them cool completely and dust them with powdered sugar. To sandwich the cookies together, spread a thin layer of jam on one side of the cookie ( full side of cookie, not the cutout side). Gently sandwich them together, repeat process for all the cookies. If you want, you can fill the cutout with a little bit more jam. You can decorate them with colored decorating pen however you like. Store them in airtight container. 

Vanille Kipferl - Crescent Moon Cookies (Kue Putri Salju)

Ingredients:
2 cups all purpose flour (250g)
1 pinch of salt
200g butter, chilled and cut into small pieces
1/2 cup powdered  sugar (100g)
2 egg yolks
1 tsp pure vanilla extract
1 cup of ground almonds (100g)
Powdered sugar for rolling

• In a large mixing bowl, combine the flour and the salt. Add in the butter, mix it well with a spatula or with your hands.
• Add in the sugar, egg yolks, vanilla extract, vanilla sugar, ground almonds and mix just until well combined. Cover and refrigerate the dough for at least 30 minutes.
• Preheat oven to 200 ˚C, prepare baking sheets by lining them with parchment papers.
• Divide the dough into several parts, take one part and refrigerate the rest. Take a teaspoon of dough and shape into ball, roll into small short log form, bend the dough and shape into crescent moon form with pointed end. Repeat to the rest of the dough. 
• Lay the crescent form cookies over prepared baking sheet, leaving about 2 cm between cookies. Bake for about 9 to 12 minutes or until the cookies are slightly brown. 
• Remove cookies from the oven, let it cool for about 3 to 5 minutes and then roll carefully the warm cookies in the powdered sugar.

Jacques Torres Chocolate Chip Cookies

These are the best chocolate chip cookies i've ever made, i found the recipe in youtube recipe wars. A chocolate chip cookies recipe to die for, once you've tried them you'll definitely fall for them. Well happy baking and enjoy!

Ingredients: 
2 cups minus 2 tbs cake flour* ( about 260g minus 2 tbs)
1 2/3 cups bread flour (185g)
1 1/4 tsp baking soda
1 1/2 tsp baking powder
1 1/2 tsp coarse salt
1 1/4 cups unsalted butter (299,5g)
1 1/4 cups light brown sugar (250g)
1 cup granulated sugar (225g)
2 large eggs
2 tsp vanilla extract
11/4 pounds bittersweet chocolate (566g), i use 50% cacao content
Sea salt for garnish

• For the cake flour*, if you don't own cake flour at home just make it by yourself. For every 1 cup of all purpose flour, you have to take out 2 tablespoon of all purpose flour and replace them with 2 tablespoon of maizena (corn starch). Sift the flour 2 times. 
• Sift the flours, baking soda, baking powder and salt into a bowl, set aside.
• Using a mixer, cream the butter with sugar until light for about 5 minutes. 
• Add in eggs, one at a time. Make sure to mix it well after each addition. Pour in vanilla extract. Reduce speed to low and then add the flour mixture, mix to combine for about 10 seconds.
• Add in the chocolate pieces and stir to combine.
• Cover the dough, press plastic wrap against dough or put the dough into a zipper bag (don't forget to press air out of the bag). Refrigerate it overnight to 24 hours before baking. The dough might be used in batches and can be refrigerated for up to 3 days.
• Preheat oven to 180 ˚C, sprinkle lightly sea salt on every cookie dough and bake for about 15 minutes or until golden brown, remove from oven let the cookies cool on the baking sheets for few minutes before transfer them to cool in a wire rack. 

Note:

• I always make my own cake flour, for this recipe i make 2 cups of cake flour, sift it for 2 times and then take out 2 tablespoon.
• When adding flour mixture you can use your rubber spatula instead of a mixer. 
• I reduced the amount of granulated sugar to 175g and light brown sugar to 200g.
• If you buy chocolate bars then break them into bite size pieces before adding them to the dough.

Oatmeal Cookies

Ingredients: 

170g unsalted butter, room temperature

3/4 cup brown sugar

1 large egg

1 tsp pure vanilla extract

105g all purpose flour

1/2 tsp baking soda

1/2 tsp salt

1/2 tsp cinnamon

21/2 cups old fashioned rolled oats (haferflocken)

1 cup pecan

1 cup raisins

1/2 cup chocolate chips (optional)

• Preheat oven to 177 ˚C and line baking sheet with baking paper.
• Toast the nuts in a baking sheet and bake for about 7 to 9 minutes or until fragrant. Let it cool and then chop the nuts.
• In a mixing bowl beat the butter an sugar with a mixer until creamy about 3 minutes or so. Add the egg and vanilla, mix until combined. In another mixing bowl combine well the flour, baking powder, salt and cinnamon. With a spatula mix the flour mixture to creamed mixture, stir to well combined. Stir in the nuts, oats, raisins and chocolate chips. 
• With a table spoon, take a heaping tablespoon of cookie dough and place it to the baking sheet, space the cookies about 4 cm apart and flatten the cookies so they are about 11/4 cm thick. Bake for about 12 to 14 minutes or until golden brown on the edges. Let it cool on the baking sheet and transfer into wire rack to cool completely.

Note: You can make only a batch of oatmeal cookies and keep the rest of the dough covered in the refrigerator for couple of days.

Sugar Cookies

I halved the recipe and had the sugar amounts reduced. Me and my little one love to bake this cookies together and decorate them with colored icing and some sprinkles.

 Recipe adapted from joyofbaking.com

Ingredients:
11/2 cup (195 g) all purpose flour
1/2 tsp baking soda
1/4 tsp salt
1/2 cup (113,5) unsalted butter, at room temperature
75g granulated sugar
1 large egg
1 tsp vanilla extract

For the royal icing:
1 egg white
1 tbs lemon juice
1 cup powdered sugar, sifted
Choice of food coloring

• In a bowl mix the flour with baking soda and salt.
• In a mixing bowl, beat the butter and sugar with a mixer until light and fluffy (about 3 minutes), add the egg and vanilla extract, beat for 1 minute or until well combined.
• Add the flour and beat until smooth with the mixer. Wrap the dough with plastic wrap, put in the fridge for about 1 1/2 hour. 
• Preheat oven to 177 ˚C, line 2 baking sheets with baking paper.
• Remove half of the dough from the fridge and let the other half wrapped in the fridge. On a lightly floured surface with a lightly floured dough roller, roll the dough to 1 cm thick. With a lightly floured cookie cutter, cut desired shape and place them onto a prepared baking sheet, refrigerate the unbaked cookies on the baking sheet for about 15 minutes. 
• For the royal icing: In a mixing bowl beat the egg white with lemon juice shortly on low speed and add the sifted sugar, beat on low speed until smooth. Add lemon juice if the icing is still too thick for you. Add food coloring, and stir to well combined. Use the icing  
• Bake the cookies for about 8 to 10 minutes or until the edges are starting to brown a little bit. Let the cookies cool completely before decorating.
• For the royal icing: In a mixing bowl beat the egg white with lemon juice shortly on low speed and add the sifted sugar, beat on low speed until smooth. Add lemon juice if the icing is still too thick for you. Add food coloring, and stir to well combined. Use immediately, you can add some sprinkles too. Let the icing completely dry before storing.

Nutella Cookies

Laura Vitale's Recipe

Ingredients:

1/2 cup unsalted butter

1/2 cup brown sugar

1/2 cup granulated sugar

1 cup Nutella

2 eggs

2 cups all purpose flour

1 tbs cocoa powder

1 tsp baking soda

Pinch of salt

1 tsp vanilla extract

• Preheat oven to 190˚ C. Line few baking sheets with baking paper.
• In a bowl, mix the flour, baking soda, cocoa powder until well combined
• With a hand mixer cream the butter, granulated sugar and brown sugar. Add the eggs, vanilla and nutella, mix it again until well combined.
• Add the flour mixed and stir well. 
• Using a small ice cream scoop, scoop out the dough on the baking sheets 3 cm apart to allow spreading. Bake it for 10 minutes, let it cool completely.

My Chocolate Chunk Cookies

Ingredients:
1/2 cup butter
1/2 cup sugar
1/2 cup brown sugar
1 egg
1 tsp vanilla extract
1- 11/2 cups all purpose flour
1/4 tsp baking soda
Dash salt
1 or 2 milk chocolate bars, break them into small chunks.
1 cup chopped walnuts (optional)

How to bake:

• Cream the butter and sugars until light and fluffy. Beat in the egg and vanilla.
• Combine flour, baking soda and salt. Add to the mixture, beating well. Stir in the chocolate chunks and nuts (optional). Cover and refrigerate for 30 min. 
• Preheat the oven 190 C 
• Line a few baking sheets with parchment paper. Shape tablespoonfuls of dough into balls and place approximately 5 cm apart on the baking sheets. Bake it for 11 - 13 min or until golden brown. Remove to wire racks to cool.