Best 7 Gullusci Butternut Cookies Recipes

BUTTERNUTS

Steps:

• 1. Cream butter with powdered sugar and salt until light and fluffy.
• 2. Blend in flour; mix well.
• 3. Add butterscotch chips and 1 cup finely chopped pecans.
• 4. Mix well by hand.
• 5. Shape dough, a scant teaspoonful at a time, into balls. Place 1-inch apart on ungreased cookie sheet.
• 6. Bake in 325 F oven for 15- 20 minutes or until firm but not brown. Let cool on wire racks.
• 7. Make rum glaze. Mix the powdered sugar, rum extract, and milk until smooth.
• 8. You can either dip the cookies in the glaze or use a spoon to pour over cookies.
• 9. Sprinkle with chopped pecans and allow the glaze to set up.

UGLY BUT GOOD COOKIES

Steps:

• Toast the hazelnuts in the oven at 356 degrees F (180 degrees C). Spread the nuts in a single layer on a baking sheet and toast until the skins are mostly split and the nuts are light golden brown and fragrant (about 15 minutes).
• Remove from the oven and rub the hazelnuts until the loose skins come off.
• Let them cool completely and pulse in a food processor until coarsely chopped.
• Preheat the oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper.
• Beat the egg white and salt in a bowl with an electric mixer until stiff peaks form.
• Gently fold in the sugar and nuts.
• Spoon the batter on the baking sheet with a teaspoon or a tablespoon (it depends on how big you want your cookies) about 1.5 inches (4 cm) apart.
• Bake until golden brown, about 30 minutes. Remove and place on a wire rack to cool.
• Store the ugly but good cookies in an airtight container for up to 1 week.

GULLUSCI BUTTERNUT COOKIES

Steps:

• Preheat oven to 350°.
• Mix butter and sugar.
• Add remaining ingredients.
• Roll batter into logs.
• Refrigerate until firm.
• Slice approximately 1/4-inch thick and bake for 12-15 minutes.
• Sprinkle with powdered sugar.

BUTTERNUT GOULASH

Steps:

• In a Dutch oven, heat butter over medium-high heat. Add beef, red pepper and onion; cook, crumbling beef, until meat is no longer pink and vegetables are tender, 6-8 minutes; drain., Add the next eight ingredients. Bring to a boil; reduce heat to low. Simmer, covered, about 20 minutes; add zucchini. Continue simmering until vegetables are tender, another 20-25 minutes. Just before serving, sprinkle with cheese if desired.

GULLUSCI ZUCCHINI QUICHE

Steps:

• Mix all ingredients well.
• Let stand (at room temperature) for 10-15 minutes.
• Pour into pie pan.
• Bake at 350 degrees for 20-25 minutes, or until golden brown.

BUTTERY NUT COOKIES

Steps:

• In a bowl, cream butter, sugar, egg yolk, vanilla and salt until light and fluffy. Combine flour and pecans; gradually add to creamed mixture. Cover and refrigerate for 1 hour or up to 2 days. , Shape into 1-in. balls. Place 1-1/2-in. apart on ungreased baking sheets. Bake at 350° for 12-15 minutes or until firm. , If desired, immediately roll warm cookies in confectioners' sugar; or cool cookies and drizzle with melted chocolate.

UGLY-BUT-GOOD HAZELNUT COOKIES (BRUTTI MA BUONI)

Steps:

• Preheat oven to 300 degrees. Roast hazelnuts on a baking sheet until fragrant and lightly toasted, 10 to 12 minutes. Let cool briefly, then rub off skins with a clean kitchen towel. Coarsely chop hazelnuts.
• In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites on medium-low speed until foamy, about 4 minutes. Increase speed to medium-high and gradually add sugar. Beat until meringue is stiff and shiny, 3 to 5 minutes. Beat in vanilla and salt.
• Scrape meringue into a large heavy-bottomed saucepan. Add chopped hazelnuts. Cook over medium heat, stirring constantly and scraping bottom of pan to make sure meringue does not burn, until mixture is light brown and pulls away from sides of pan, about 15 minutes. (Mixture will look curdled after first 5 minutes of cooking.)
• Increase oven temperature to 325 degrees. Remove pan from heat and let cool to room temperature. Fold in chocolate.
• Scoop mounds, about 2 tablespoons each, onto a parchment-lined baking sheet, spacing about 1 inch apart.
• Bake until cookies are crisp on outside but soft and chewy inside, 25 to 30 minutes. Transfer sheet to a wire rack and let cool completely. Cookies can be stored in an airtight container at room temperature up to 1 week.