Mărțișor Cookies

Name: Mărțișor Cookies - Aneta G.
Ingredients: 200 g sugar; 2 eggs; 1 packet of baking powder; 200 g margarine; about 400 g flour; blue food coloring; 2 packets of vanilla sugar; rum essence

Dessert - Mărțișor Cookies by Aneta G. - Recipia

When I make the Mărțișor cookies, I rely on this recipe because it doesn't give me headaches and it's the kind of thing you can do alongside other tasks in the kitchen. The dough is easy to work with, doesn't require complicated techniques, and the result always comes out quite uniform in appearance and texture. What I appreciate is that you start with basic ingredients, which you usually have on hand, plus a little food coloring if you want to keep the festive theme. Quick Info Total time: about 50-55 minutes (including dough cooling) Preparation time: 35-40 minutes (including shaping) Baking time: about 10 minutes Servings: 30-40 cookies, depending on their size Difficulty: easy Recipe type/occasion: spring cookies, for Mărțișor or any other festive occasion Ingredients 200 g sugar 2 eggs 200 g margarine 1 packet baking powder (10 g) Rum essence (to taste) Blue food coloring (enough to color one of the doughs) 2 packets vanilla sugar (for the white dough) About 400 g flour (add gradually, depending on consistency) Preparation method 1. Crack the eggs into a large bowl and beat them together with the sugar. I continue to mix for a few minutes until the sugar mostly dissolves and the mixture becomes lighter in color. 2. I add the margarine (at room temperature), rum essence, baking powder, and mix for a few more seconds until the mixture is homogeneous. 3. I divide the mixture into two equal bowls. In one half, I add the blue food coloring and start adding flour gradually, mixing each time. When the dough becomes firm enough to be shaped by hand, I stop adding flour. 4. In the other half, I add the two packets of vanilla sugar, then gradually add flour until I reach a consistency similar to the colored dough. 5. I cover both bowls with plastic wrap and put them in the fridge for at least 30 minutes. If I have time, they can stay longer, but 30 minutes is enough for the dough to harden and be easier to shape. 6. After cooling, I dust the work surface with flour. I take small pieces of blue dough and form balls. I do the same with the white dough. I roll each ball with my palms until I get two thin sticks, one from the colored dough, one from the white. 7. I twist the sticks together and join the ends to make a spiraled circle with two colors. I repeat the process until I finish all the dough. 8. I line the baking tray with parchment paper. I place the cookies a little apart from each other, as they don't change much in shape while baking. 9. I bake in the preheated oven, at low heat (about 160-170°C, if using an electric oven), for 10 minutes, until the bottom of the cookies turns slightly golden, but they don’t brown too much on top. Why I make the recipe often It helps me when I need something quickly for a festive meal or for a packed lunch. They keep for a few days at room temperature, don’t soften quickly, and don’t crumble unnecessarily. They are soft enough to please kids, but they don’t stick together. The recipe is simple and doesn’t require expensive or hard-to-find ingredients. Tips and variations Tips If you like a more tender texture, don’t overwork the dough. The cooled dough is easier to shape. Use the flour gradually, so the dough doesn’t get too tough. If you don’t have a mixer, the eggs with sugar can also be beaten with a whisk, just that it takes a bit longer. Substitutions Margarine can be replaced with butter, but the texture will be slightly different, less fluffy. The coloring can be in any color you have (red, yellow, green), the important thing is that it is food safe. If you don’t have vanilla sugar, you can omit it or replace it with vanilla extract. Variations The cookies can be made with just one color if you don’t want to use coloring. The rum essence can be replaced with orange or lemon essence for a different flavor. Serving ideas They can be offered in packs or on festive platters. They look good as an edible Mărțișor, especially if you put small ribbons for serving. They are a great simple snack alongside coffee or tea. Frequently asked questions Can I use only butter instead of margarine? Yes, butter works well, just that the cookies will be a bit denser and more flavorful. Why should I cool the dough in the fridge? After cooling, the dough is easier to shape. It doesn’t stick to your hands and holds its shape while baking. How much food coloring should I add? Add enough to achieve the desired color, usually a few drops are sufficient. If using powder coloring, adjust until it colors evenly. Can I freeze the dough? The dough can be frozen before shaping. When defrosting, leave it in the fridge for a few hours and use as in the recipe. Nutritional values Approximately for 1 cookie (based on 35 pieces): Energy: 65-70 kcal Carbohydrates: 9 g Proteins: 1 g Fats: 3 g The values are approximate, depending on the size of the cookie and the type of margarine or butter used. They contain quite a bit of sugar and fats, being dessert cookies. Storage and reheating The cookies store well for 4-5 days, in a closed box, at room temperature. No reheating is needed. If they become slightly hard, you can leave them for 10-15 minutes in a tightly closed bag with a piece of apple to regain some softness, but usually, it’s not necessary. The recipe is simple, useful when you want festive-looking cookies with readily available ingredients.

Mărțișor Cookies

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