Category: Sweet Cookies

Tender, buttery cookies finished with a generous coating of chopped hazelnuts.

Ingredients

• 350 g flour
• 170 g sugar
• 250 g butter
• 3 eggs
• 10 g baking powder
• 10 g vanilla powder
• 100 g chopped hazelnuts

Jasmine’s tips

• Bring the ingredients to room temperature.
• Reserve one egg white for coating the cookies.
• Add the flour gradually so you can control the dough’s consistency.
• The dough should remain soft and pliable, similar to the softness of an earlobe.

Method

1. Stir together the eggs, sugar, butter, vanilla powder, baking powder, and half of the chopped hazelnuts. Reserve one egg white and the remaining hazelnuts for the coating.
2. Add the flour gradually and knead until a soft dough forms.
3. Take walnut-sized pieces of dough and roll them into balls in your palms.
4. Coat the cookies with the reserved egg white and chopped hazelnuts, then arrange them on a baking tray.
5. Preheat the oven to 170°C or 350°F, as recorded in Jasmine’s original recipe. Bake for 25–30 minutes, until lightly golden. Baking time may vary by oven.

Step-by-step photos

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Recipe details are preserved from Jasmine’s original site and are being reviewed before the public relaunch.

Crumbly tahini cookies with walnuts and a gently sweet, nutty finish.

Ingredients

• 300 g flour
• 200 ml oil
• 90 g powdered sugar
• 100 ml tahini
• 100 g chopped walnuts
• 10 g baking powder
• 10 g vanilla powder

Jasmine’s tips

• Bring the ingredients to room temperature.
• Add the flour gradually so you can control the dough’s consistency.
• The finished dough should be soft and pliable, similar to the softness of an earlobe.

Method

1. Stir the tahini, oil, and powdered sugar together.
2. Add the vanilla powder, chopped walnuts, and half of the flour. Begin kneading.
3. Add the remaining flour gradually until a soft dough forms.
4. Take walnut-sized pieces of dough and roll them into balls in your palms. Arrange them on a baking tray.
5. Preheat the oven to 170°C or 350°F, as recorded in Jasmine’s original recipe. Bake for 20–25 minutes, until lightly golden. Baking time may vary by oven.

Step-by-step photos

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Recipe details are preserved from Jasmine’s original site and are being reviewed before the public relaunch.

Bright orange cookies with coconut on top and a soft, fragrant crumb.

Ingredients

• 500 g flour
• 170 g sugar
• 200 ml oil
• 1 egg
• 10 g baking powder
• Zest of 2 oranges
• Coconut flakes, for topping

Jasmine’s tips

• Bring the ingredients to room temperature.
• Separate the egg white and reserve it for brushing the cookies.
• Add the flour gradually; the dough should remain slightly sticky.

Method

1. Whisk the orange zest, egg yolk, and sugar together. Add the oil and continue whisking.
2. Add the baking powder, then add the flour gradually and mix until a slightly sticky dough forms.
3. Shape the dough as you like, using a cookie cutter if desired.
4. Arrange the cookies on a baking tray. Brush with the reserved egg white and sprinkle with coconut flakes.
5. Preheat the oven to 170°C or 350°F, as recorded in Jasmine’s original recipe. Bake for 25–30 minutes, until lightly golden. Baking time may vary by oven.

Step-by-step photos

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Recipe details are preserved from Jasmine’s original site and are being reviewed before the public relaunch.