• To make the cookies dough, crumble the butter and flour and add the rest of the dough ingredients.
• Knead the dough. It will be a little crumbly, so add the tablespoon of cold water. Knead a little more until it comes together and you can form a ball of dough.
• Roll the dough out between two baking sheets until you get a thin layer of dough of 1-2 mm (~1/16 inch). Put it straight in the fridge for about 1 hour, with no additional rolling or folding.
• Take the dough from the fridge and cut out the Linzer shapes. For each cookie you will need one full disc and one with a beautiful heart shape.

  If you don't already have a Linzer cookie cutter, you can find many beautiful options on Amazon or at other stores.
• Bake the cookies for 15 minutes at 180 °C/355 °F (preheated) or until golden brown around the edges.
• Let the cookies cool completely before assembling. Spread a thin layer of jam on a full disc, then top it with a heart-shape disk.
  
• Cover with powdered sugar and enjoy with your loved ones.
• You can store them in Ziplock bags, cookie tins or jars.

• To make the cookies dough, crumble the butter and flour and add the rest of the dough ingredients. Add a tablespoon of cold water and knead until it comes together to form a ball.
• Roll out the dough between two sheets of parchment paper until you get a thin 1-2 mm ( ~1/16 inch) sheet (as in the picture below). Leave it in the fridge exactly like this for about 1 hour (rolled out perfectly, do not roll up or fold).
  
• In the meantime, heat the whipping cream in a saucepan over medium heat until it just begins to simmer (almost to boiling point).

  Add the finely chopped milk chocolate to the hot cream and stir until the chocolate is completely melted and smooth. Let the ganache cool to room temperature before using.
• Remove the dough from the refrigerator and cut out the Linzer shapes using a Linzer cookie cutter. For each cookie, you’ll need one solid piece and one with a cutout in the center.
  
• Bake the cookies for 15 minutes at 180 °C/356 °F (preheated oven) or until golden brown around the edges.
  
• Let the cookies cool and then start assembling them. Place the chocolate ganache on a full cookie and place a cut-out cookie on top.
• Sprinkle with powdered sugar and enjoy with your loved ones.
• You can store them in zip lock bags, cookie tins or jars.

For the Cookies:

• In a large bowl, combine all the dry ingredients and set aside.
• In a mixing bowl, add the molasses and warm water, and mix on medium speed for 1-2 minutes until the molasses is dissolved.
• Then, add the egg and continue mixing. Once incorporated, gradually add the dry ingredients to the mixer and mix until a firm dough forms.
• Divide the dough into 4 equal parts, wrap them in plastic wrap, and refrigerate for 2 hours.
• Preheat the oven to 170° C/340° F, on convection mode.
• When the dough is ready, remove one portion from the fridge, flour the work surface, and roll out the dough to a thickness of about 4-5 mm (~1/4 inch).
• Using cookie cutters, create gingerbread man shapes or other festive stars, and transfer them to a baking sheet lined with parchment paper.
• Bake in the oven for 8 minutes and repeat the process for the remaining dough portions.
• Once the cookies are baked, remove them from the oven and let them cool completely.

For the frosting:

• In a mixing bowl, beat the egg whites with the lemon juice on high speed until fluffy, then gradually add the powdered sugar while continuing to beat until the frosting is smooth.

For the assembly:

• Decorate the cookies with the frosting, creating any designs you like, sprinkle colorful candies on top, and serve.

For the cookies:

• Blend the butter and sugar on high speed for 5-7 minutes or until the sugar has dissolved completely.
• Add the egg yolk and vanilla essence and continue mixing.
• Stir in the sifted flour and grated walnuts. You will get a crumbly dough. Shape it into a ball and refrigerate for 30 minutes.
• Preheat the oven to 180°C/356° F and line a large baking pan with parchment paper.
• Once chilled , transfer dough to a floured surface and roll it out into a 0.5 cm (1/5 of an inch) thick sheet.
• Cut out 4-6 cm (1 ½ – 2 ½ inch) diameter circles and transfer them to a baking pan lined with parchment paper.
• Bake the cookies for 12-15 minutes or until the edges are lightly brown.
• Allow the cookies to cool completely before filling with cream.

For the chocolate cream:

• Put the sugar and water in a saucepan. Melt the sugar over medium heat, then add the chopped chocolate.
• Take the saucepan off the heat, let it cool for a few minutes, then add the egg yolk and mix well with a whisk. Allow the cream to cool completely before proceeding to the next step.
• Blend the butter for 1 minute, then fold in the chocolate cream, mixing constantly.

For the chocolate glaze:

• Melt the chopped chocolate in a steam bath and add two tablespoons of oil. The oil will give the glaze a very nice shine.

Assembly:

• Cover half the cookies with the chocolate glaze. Place the cookies on a rack over a cooking sheet and spoon the glaze onto the center of each cookie, making sure it covers the entire surface and the sides. Place a half walnut in the middle of each one.
• Place the cookie rack in the freezer for a few minutes until the glaze hardens completely.
• Pour the chocolate cream into a piping bag and pipe it onto the bottom side of the unglazed cookies.
• Place a glazed cookie on top of a creamed cookie and decorate with walnuts.
  

Serving and storage:

• The cookies can be served immediately after baking or can be stored for a few days in the fridge in a food contained with a lid.

• Start by preparing the caramel cream: Put the can of condensed milk in a tall saucepan, cover with water and bring to the boil. Allow to simmer for at least 3 hours.

  Check occasionally, adding more boiling water if necessary to ensure the can is always covered with water. After 3 hours, it will have curdled and turned into caramel, or "dulce de leche" as it's known in Spanish-speaking countries.
• Combine the flour, baking powder, salt, sugar, lemon zest, vanilla, eggs, and butter and knead to make a homogeneous dough. If it is too crumbly and does not stick, add a tablespoon of water and knead until you can shape it.

  Cover and refrigerate for 30 minutes.
• Cut the dough into cookie size balls and shape them so that they fit in the walnut molds. You can find lots of walnut molds at affordable prices on Amazon.

  If you don’t have a walnut mold, you can make sandwich cookies by spreading the cream filling between two cookies.
• Bake the cookies in the mold until golden brown. Don't worry if the dough is soft, it will harden as it cools.

  Trim the edges before they cool, or they will harden and become difficult to handle without cracking.
• Mix the caramel cream with the trimmed off edges and use this mixture to fill each walnut half.
• Optionally you can decorate the cookies with powdered sugar or cocoa.
• Keep the cookies covered for at least 1 day before serving so that they soften as the biscuits absorb the moisture from the cream.

• Preheat the oven to 180 ºC/356 °F.
• In a large bowl, mix all the ingredients on high speed. Make sure the chocolate is warm and not hot as otherwise the eggs might cook. Mix until you get a soft, creamy, airy dough.
• Spoon small amounts of batter into special madeleine or muffin cups. Make sure you leave room for the madeleines to rise.
• Bake for 10-15 minutes or longer if you use muffin cups. They should have a porous texture and a golden top when done.
• Optional: let them cool completely and decorate with powdered sugar or cocoa.

For the Dough:

• In a bowl, combine the milk and melted clarified butter, ensuring they are warm.
• In a large bowl, thoroughly mix all the dry ingredients for the dough. Pour the liquid mixture over the dry ingredients.
• Using a spatula or wooden spoon, mix from the edges towards the center until fully corporated.
• Cover it with plastic wrap, and let it rest at room temperature for at least 2 hours.

For the Filling:

• Microwave the pitted dates for about 1-1.5 minutes at 800W.
• Blend the softened dates and olive oil in the food processor until they form a smooth paste.
• Lightly coat your hands with the remaining oil and roll the date paste into hazelnut-sized balls. Set aside.

For the Assembly:

• Once the dough is ready, take walnut-sized pieces and roll them into balls.
• Flatten the dough with your finger and place a date ball inside the dough. Close the dough around the date filling and roll it again into a ball.
• Press the filled dough balls into a mamoul mold to shape them, then tap them out onto a baking sheet lined with parchment paper.
• Allow the shaped cookies to rest at room temperature until their surfaces are completely dry at least 1 hour.
• Bake the cookies for about 15-18 minutes in the preheated oven at 410°F / 210°C until they are golden brown.
• Remove the mamoul from the oven and let them cool for 15 minutes, as they will be fragile when hot.
• Once cooled, dust the mamoul with powdered sugar and serve. Enjoy!

• Start by preparing the papelón syrup. In a saucepan, combine the papelón, water, cloves, cinnamon stick, and sweet anise.

  Bring the mixture to a boil over medium heat, stirring occasionally until the papelón is completely dissolved. Simmer for about 10-15 minutes to allow the flavors to infuse. Then, strain the syrup to remove the spices and set it aside to cool.
• In a large mixing bowl, combine the shredded coconut, wheat flour, and baking powder. Mix well to ensure the ingredients are evenly distributed.
• Gradually pour the cooled papelón syrup into the dry ingredients, stirring continuously to form a smooth dough. The dough should be firm but pliable.
• Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
• Take small portions of the dough and roll them into balls, about 3 inches ( about 7 ½ cm) in diameter. Place the balls on the prepared baking sheet, leaving some space between each one to allow for spreading during baking.
• Using a fork or your fingers, gently press down on the top of each ball to flatten them slightly.
• Bake the coconut kisses in the preheated oven for about 15-20 minutes, or until they are golden brown and firm to the touch.
• Once baked, remove the coconut kisses from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Serve the coconut kisses as a delightful treat to enjoy with a cup of coffee or tea.

• Preheat the oven to 300 °F/150 °C without fan.
• Place a bowl over a saucepan of simmering water (or use a double boiler), ensuring the bottom of the bowl doesn't touch the water. This method ensures gentle, indirect heat for cooking.
• Constantly whisk the granulated sugar, egg whites, pinch of salt and lemon juice in a bain-marie until the sugar dissolves and the mixture becomes sticky.
• Remove the mixture from the heat. Fold in the almond meal and almond flour until well combined.
• Pipe the batter in 2 inch circles at a 90 degree angle on the baking sheet lined with parchment paper or silicone baking mat, leaving space between each cookie.
• Place a raw almond on top of half of the cookies.
• Bake in a preheated oven for 22-24 minutes, or until the cookies are lightly golden brown and almost set. Keep an eye on them to avoid over-browning.
• Once baked, remove from the oven and sandwich one cookie with an almond on top with one without. They will stick together easily while still warm.
• Allow to cool completely before serving.
• Enjoy your delicious Acıbadem cookies!

• Mix the egg whites at room temperature with a pinch of salt on medium high. When it starts to become firm, add the cream of tartar (you can replace it with a teaspoon of apple cider vinegar or a teaspoon of lemon juice) and continue mixing on high speed.
• When you get a firm meringue, start adding the sugar gradually, one tablespoon at a time. Mix well after each spoonful of sugar. Add the next spoon of sugar only after the previous one has melted completely. In the end, you should have a nice shiny meringue.
• Preheat the oven to 120° C/250° F and line a large baking pan with parchment paper.
• Put the meringue into a piping bag and pipe small mounds, about 1½-2 inch diameter, onto the pan. Place the pan in the oven and bake for one hour or one hour 10 mins if you want them nice and firm. Then leave the meringue in the oven with the door ajar to cool.
• For the filling, melt the chocolate with the whipping cream in a saucepan over low heat until homogenized. Allow to cool slightly.
• Use the chocolate cream to sandwich two meringue pieces together.
• These meringue kisses can be kept for up to a week in a cool, dry location.

For the lemon curd filling:

• Place a deep saucepan over low heat, add the sugar, eggs, lemon zest and juice, and stir constantly with a spoon.
• As soon as the mixture starts to evaporate, remove the pot from the heat, continue stirring for a few seconds and return the pot to the heat.
• Repeat the same process until the mixture starts to thicken.
• As soon as it thickens, remove the saucepan from the heat, add the butter, and stir until it melts completely.
• Transfer the mixture to a bowl, wrap the bowl with cling film so it touches the lemon curd and leave aside to cool completely.

For the cookies:

• In a mixer bowl, place the butter and powdered sugar and beat on medium speed until the butter is fluffy.
• Pour in the flour and baking powder and knead again until the mixture is homogenized.
• Remove from the mixing bowl and roll the dough out on a floured counter to a thickness of 4 mm (1/5 of an inch) .
• With a knife or an egg-shaped cookie cutter, cut the dough into pieces and place them in a baking pan lined with parchment paper.
• Gather together all the excess dough, roll it out and cut out more cookies. Cut a smaller 2.5 cm/ 1 inch diameter hole in half of the cookies – these will be the top of the cookie sandwich.
• Bake the cookies in a preheated oven at 175°C/350° F, fan on, for 8 to 10 minutes. Once they are done, take them out of the oven, let them cool well. Cover the cookies that do not have a hole in with a little filling. Then cover each one with a holed cookie and press lightly.
• Follow the same process for the remaining cookies and serve with powdered sugar.

Prepare the Syrup:

• In a small saucepan, combine the sugar and water. Stir and bring to a boil. Once boiling, reduce the heat to medium and simmer for about 6-7 minutes.
• Add a few drops of lemon juice and simmer for a few more minutes. Then, remove the syrup from the heat.

Prepare the Dough:

• In a mixing bowl, combine the melted butter, egg, semolina, powdered sugar, baking soda, baking powder, vanilla, and flour. Knead until the dough obtains a non-sticky consistency.
• Rest the dough in the refrigerator for 30 minutes.

Shape the Şekerpare:

• Take approximately 30 grams of dough and roll it into a ball between your palms.
• Press down gently to flatten the ball slightly and taper the ends to form an oval shape.
• Place the shaped şekerpare on a baking tray leaving space between them.
• Use a pastry brush to brush the tops of the şekerpare with egg yolk. With the back of a fork, make line patterns on the top of each şekerpare.

Bake the Şekerpare:

• Bake the şekerpare in a preheated oven at 180°C (355°F) for approximately 30 minutes or until they turn golden brown on top.

Soak in Syrup:

• Once cooked, remove from the oven, and allow to cool for a few minutes.
• Pour the room temperature syrup over the warm şekerpare and leave to soak for a few hours until the syrup is absorbed.

Serve:

• Once the şekerpare has absorbed the syrup, you can optionally sprinkle them with coconut powder or ground pistachios before serving.