Cookies that start with the letter B: Baci di Dama, Ballokume, Boortsog, and Biscochitos

Let's move on to the second letter, "B," in the alphabet and explore the various types of cookies
that fall under this category. It's an exciting journey to bake a cookie representing each letter of
the alphabet. Not only can you enjoy and appreciate the delicious taste of your hard work, but
you can also teach yourself and your children about the fascinating history and cultural
significance of each cookie.

Whether you're baking cookies with your kids in the kitchen for a hands-on learning experience
or simply indulging your baking hobby, the exploration of cookies is sure to bring joy and
excitement. So, let's dive into the world of "B" cookies!

Baci di Dama from Italy

Ingredients:

• 1 cup of toasted hazelnuts
• ½ cup of flour
• ¼ cup of sugar
• 2 tbsp of cornstarch
• ¼ tsp of salt
• 5 tbsp of chilled butter
• ½ tsp of vanilla extract
• ½ cup of chocolate chips or chopped up Cadbury Bournville

Instructions:

• Ensure you have 2 baking trays lined with parchment paper for this recipe. Preheat your
  oven to 180°C.
• Pulse the toasted hazelnuts in your blender until you achieve a sandy powder.
• Combine this nut powder with the flour, sugar, cornstarch, and salt. Add the chilled butter
  and vanilla extract.
• Mix all these ingredients well until you achieve a malleable cookie dough.
• Divide the dough into four equal pieces.
• Work with one piece at a time, pressing and rolling it into a 10-inch long rope that is one
  inch wide.
• Cut the rope into 20 pieces lengthwise and roll each piece into a ball.
• Arrange the balls on your baking tray, ensuring they are spaced one inch apart.
• Repeat this process until all your dough is used up.
• Bake the cookies in the oven for about 16 to 18 minutes until they turn golden brown.
• As the cookies cool, microwave your chocolate chips or chopped chocolate. Spread this
  on one cookie and sandwich it with another. Wait for about 10 to 15 minutes before
  serving.

Ballokume from Albania

Ingredients:

• 3 ¾ cups of corn flour or cornmeal
• 3 ¾ cups of sugar
• 1 ½ cups of melted butter
• 6 eggs
• ½ cup of milk

Instructions:

• Preheat your oven to 180°C and line your cookie tray with baking paper.
• In the still-warm, melted butter, add all of the sugar and continue whisking until the
  volume doubles.
• Add the eggs one by one, giving the batter a good mix after each addition.
• Next, incorporate the corn flour, followed by the milk.
• Keep mixing until you achieve a cookie dough. Adjust with more milk or corn flour if the
  dough is too sticky.
• Roll out and portion the cookies, arranging them on the parchment-lined tray until you
  run out of dough. Alternatively, you can make 8 to 10 cookies at a time and store the rest
  in the freezer.
• Bake the cookies in the oven for 20 minutes.
• Allow the cookies to cool before digging in.

Biscochitos from the US

Ingredients:

• Cookies: 3 cups of refined flour
• 1 ½ tsp of baking powder
• ½ tsp of salt
• 3 tsp of crushed fennel seeds
• 5 tbsp of orange zest
• 1 ¼ cups of butter (traditionally the recipe calls for lard)
• ¾ cup of sugar
• 1 egg
• 1 tsp of vanilla extract
• Topping: 1 cup of sugar
• 2-3 tsp of cinnamon powder

Instructions:

• Sift together baking powder, flour, and salt in a large bowl. Add the crushed fennel seeds,
  followed by the orange zest.
• Cream the butter and sugar in another bowl until pale and creamy. Then add the egg and
  vanilla extract.
• Incorporate the flour and mix until you have a loose, slightly crumbly dough.
• Knead the dough briefly and wrap it in cling film, refrigerating it for about half an hour.
• While the dough chills, preheat your oven to 180°C and line your baking tray with
  parchment paper.
• In a small bowl, create your topping mix with sugar and cinnamon powder.
• After 30 minutes, retrieve the dough, roll it out, and cut it into your desired shapes with
  cookie cutters.
• Arrange the cookies on your baking tray and bake for 10-12 minutes in the oven.
• Once out of the oven, sprinkle them with the sugar and cinnamon powder.

Boortsog from Mongolia

Ingredients:

• 2 cups of flour
• ¼ cup of butter
• 1 tsp of yeast
• ½ cup of lukewarm water
• ½ cup of sugar
• A pinch of salt
• Vegetable oil for frying

Instructions:

• Dissolve the sugar and yeast in lukewarm water, and set it aside to froth up.
• In a large mixing bowl, combine this mixture with flour, salt, and butter.
• Knead until you achieve a dough resembling roti dough—neither too soft nor too tough.
• Allow the dough to rest and rise for half an hour, then give it another knead.
• Roll it out on a floured surface until it's about an inch thick. Cut it into rectangles that are
  2 inches by 4 inches.
• Fry the dough in hot oil until it reaches a golden brown color.