Photo by Flickr.com -watchjennybake}
AGRESSION COOKIES
My friend Laura goes to yard sales every Saturday morning, and she brings home the most wonderful old cookbooks. Often they're filled with recipes cut out of magazines, or scribbled on bits of paper and used as bookmarks. This is one of those recipes, source unknown, circa 1979, stuffed into a copy of Woman's Home Companion Cook Book, published by PF Collier & Son in 1942. Here's the recipe, word for word, with all of its charming original punctuation.
Ingredients:
3 cups oatmeal
1-1/2 cups flour
1-1/2 cups brown sugar
1-1/2 cups butter
1-1/2 teaspoons baking powder
Directions:
Dump all ingredients into a large bowl. Mash! Knead! Pound! The longer and harder you mix, the better the cookies will taste!
Roll dough into small balls. Place on cookie sheet and bake at 350 degrees for 10 to 12 minutes.
AMARETTI COOKIES
[Adapted from Adventures of an Italian Food Lover by Faith Heller Willinger]
These cookies are crunchy on the outside and chewy on the inside.
Makes approximately 30 cookies.
Ingredients:
10 oz peeled almonds
1-1/2 cups sugar less 1 Tbsp
3 egg whites
Pinch of sea salt
Directions:
Preheat the oven to 300°F. Line two baking sheets with a silicone liner (Silpat) or parchment paper. A Silpat will yield softer cookies; parchment will make more crisp cookies.
In a food processor fitted with a metal blade, chop the almonds finely. Add the sugar and pulse once or twice to combine. Transfer almond mixture to a large bowl.
In a Kitchenaid-type stand mixer, or with a hand mixer, beat the egg whites and salt on high speed for 2-3 minutes or until soft peak stage. Fold the egg whites into the almond mixture, being careful not to deflate the egg whites, until well combined. Drop tablespoonfuls of the batter onto the prepared baking sheets, with ample space between -- these cookies will spread to 2-3 inches.
Bake for 25-30 minutes or until golden brown, rotating the baking sheets halfway (or, after removing the top sheet from the oven, move the bottom one to the upper rack and bake for an additional 3-5 minutes). Slide the cookies on their Silpat or parchment onto a baking rack until cool enough to remove, then allow the cookies to cool completely on the rack.
Can be made ahead and stored in an airtight container overnight.
(Photo by Flickr.com - wbelmonte)
MELTING WOK'S ARROWROOT COOKIES
Traditionally made for Chinese New Year, these cookies come directly from the [Source: Melting Wok's mom]
Ingredients:
2-1/2 cups arrowroot flour
1 cup sugar
1 Tbsp melted butter
1 large-sized egg yolk
120ml (4 oz) coconut cream or thick coconut milk
Direction:
Place the arrowroot flour on a paper towel, put it in microwave-safe bowl, and microwave for 1-2 minutes. Set aside and let it cool. (The traditional way is to fry the flour in the wok or roast it in the oven.) Tip: Also microwave extra arrowroot flour for later, just in case you need to add more if the dough is too wet to knead.
Sieve the arrowroot flour and sugar into a big bowl. Add the melted butter, egg yolk and coconut milk. Knead until the dough is pliable. Tip: If the dough is too wet or too soft, add more flour, little at a time and knead until the dough gets more firm. If the dough is too dry, add more coconut milk.
Roll out the dough on a lightly floured surface to a thickness of your liking, preferably about 1/4-inch, and cut into shapes with a cookie cutter.
Arrange on a lined baking tray. I would use the silicone sheet (Silpat or similar). Bake at 350°F for 15 minutes.
Other useful tips: Make sure the dough is not too wet, otherwise it won't hold the shape. How does one know? Sometimes when you roll the dough out and cut it with a cookie cutter and place it on the baking tray, the shape disappears before your eyes. If this happens, add a little more arrowroot flour and knead it again. If the shape holds, you are good to go.
End Result: Crispy on the outside, and melts in your mouth when you bite into the center.
(Photos by dessertcomesfirst.com)
MARCIA'S ARROWROOT COOKIES
My friend Marcia shared this more traditional recipe in the comments on the earlier post. Makes 3-1/2 dozen.
Ingredients:
1/4 cup butter, softened
1/2 cup granulated sugar
1 egg
1/2 tsp pure vanilla extract
1 cup all-purpose flour
1/2 cup arrowroot
1/2 tsp baking powder
1/4 tsp salt
Directions:
Preheat oven to 350°F. Line a baking sheet with a Silpat or parchment paper, or grease the baking sheet with butter. Set aside.
In a large bowl or in a Kitchenaid-type mixer, cream butter and sugar. Beat in egg and vanilla. In a small bowl, stir together remaining (dry) ingredients, and add to the egg mixture. Mix well. Flour your countertop or board, and roll dough to 1/8-inch thick (or slightly thicker, to taste). Cut into 2-1/2 inch rounds, and place on the baking sheet. Prick each cookie several times with a fork. Bake until golden, 8-10 minutes, or longer if your cookies are thicker.
BLACK AND WHITE COOKIES WITH ROYAL ICING
You're right. These cookies aren't black and white, like the cookies we used to get in New York when I was growing up. They're not, but they could be. The cookie recipe comes straight from the Lower East Side, from The Veselka Cookbook, by Tom Birchard with Natalie Danford. Real "black and whites" are covered with fondant, but I had leftover Royal icing, so that's what I used. It worked well and tasted better than fondant, even if my color selection was a bit limited. Makes 18 large, cake-like cookies.
Ingredients:
1-3/4 cups sugar
16 Tbsp (8 oz) vegetable shortening
6 large eggs
1 Tbsp pure vanilla extract
6 cups cake flour
1 Tbsp plus 1-1/2 tsp baking powder
1-1/2 tsp salt
1 cup milk (I used skim milk; use whatever you have on hand)
1 batch of Drop In & Decorate Royal icing
Directions:
Preheat oven to 375°F. Line three cookie sheets with parchment paper.
In the bowl of a stand mixer fitted with the paddle, cream together the sugar and shortening on medium speed until light and fluffy, about 3 minutes. Beat in the eggs and vanilla.
In a medium bowl, whisk together the cake flour, baking powder and salt.
Add one-third of the flour mixture to the mixer and beat to combine; then add one-third of the milk and beat to combine. Continue to alternate with two more additions beating smooth between each addition, until the flour mixture and milk have been incorporated.
Fill a pastry bag fitted with a round piping tip (or a ziploc bag with one corner snipped off), and pipe cookies about 2 inches in diameter onto the prepared cookie sheets. Wet your finger with water, and press down the center of each cookie to flatten the little point that sticks up from the piping.
Place cookie sheets in the oven and reduce the temperature to 350°F. Bake cookies for 5 minutes at 350°F, then reduce oven temperature to 325°F. Bake until the bottoms of the cookies are golden and the tops are firm, 12-15 minutes.
Slide the parchment paper with the cookies to racks, and allow the cookies to cool completely.
Divide the icing in half, and mix each half with a different color (black and white, blue and green, red and pink, whatever you wish). Place each color into a plastic squeeze bottle or ziploc bag with one corner snipped, and decorate the cookies as in the photos.
CARDAMOM SHORTBREAD
Make sure you use very fresh butter for this shortbread; it really will make a difference in the flavor. Leave the butter out on the counter overnight, except in the hottest times of year. This recipe makes approximately 20 cookies.
Ingredients:
1/2 cup sugar
1 cup (2 sticks) unsalted butter, at room temperature
1 tsp ground cardamom
1 tsp pure vanilla extract
2-1/2 cups flour
Directions:
Preheat oven to 325°F. Spray a glass or nonstick 9x13 baking pan with baking spray. In a Kitchenaid-type stand mixer or large bowl with a hand mixer, beat together sugar and butter until light and fluffy. Add the cardamom and vanilla, and stir in the flour just until the mixture combines (do not overmix). Put your hand inside a plastic bag, and press the dough into the baking pan, making sure it is firmly packed and evenly distributed. Lightly score with the back of a knife to mark out the final size cookies (approximately 20, depending on the size you want). Bake 20-30 minutes, until lightly browned. When the pan has cooled completely, snap the cookies apart along the scored lines.
CHOCOLATE SPICE COOKIES
[Mostaccioli]
Adapted by my pastry-chef friend Cindy from a recipe in Nick Malgieri's Great Italian Desserts, these cookies are chewy, spicy, and utterly addictive. Makes 15 cookies.
Ingredients:
1/2 cup natural (not Dutched) cocoa powder
2/3 cup unbleached all-purpose flour
1/4 cup granulated sugar
1/2 cup finely ground almonds
1/2 tsp ground cinnamon
1/2 tsp ground cloves
1 tsp baking soda
1/4 cup honey
1/4 cup molasses
1/4 cup dry red wine (or water)
1 cup confectioners sugar
1/4 cup water
Directions:
Preheat the oven to 325°F.
Into the bowl of a Kitchenaid-type stand mixer fitted with the paddle beater, sift the cocoa powder. Add flour, sugar, almonds, cinnamon, cloves and baking soda. Mix lightly to combine. Add honey, molasses and wine. Mix until a smooth, sticky dough forms. Allow to stand for 1 minute to absorb the liquid, then refrigerate for 30 minutes.
Turn the dough onto a generously floured surface, and pat into a 6x10-inch rectangle about 1/4-inch thick. Flour the dough lightly, and roll over it once or twice with a rolling pin to even it out. Using a ruler and a pizza cutter or sharp knife, cut the dough into 2-inch squares. With a dry pastry brush, wipe off any excess flour. Line a sheet pan with parchment paper or a silicone liner, and transfer squares to the pan. Bake for 15 minutes. Remove pan from the oven and let sit for 1 minute. Then, lift the parchment (with the cookies on it) and place it on a cooling rack.
While the cookies are still warm, combine confectioners sugar and 1/4 cup water in a small bowl, and stir until smooth to make a glaze. Paint the surface of each cookie; the glaze will soak in. In a minute or two, paint on a second coat of glaze. Allow the cookies to cool completely; they will remain chewy on the inside.
If you have any left over, and you won't, store in an airtight container.
(Photo by anjasfood4thought.blogspot.com)
CINDY'S CHERRY PISTACHIO COOKIES
My friend Cindy Salvato, an executive pastry chef and owner of Rhode Island Market Tours, shared this recipe for cookies that have all the colors of the Italian flag. Makes 6 dozen.
Ingredients:
2 sticks unsalted butter, softened
1/2 cup granulated sugar
1/2 tsp salt
1 large egg, separated
2-1/4 cups all-purpose flour
1/2 cup shelled pistachio nuts, roughly chopped
1 8-oz container glazed red cherries
Directions:
In a large bowl of an electric mixture, cream together the butter, sugar and salt. Beat in the egg yolk; mix well. Cover and refrigerate the egg white for finishing the cookies. Add the flour and nuts; blend on low speed until just combined. Remove from the mixer and with a strong spoon, or your hands, mix in the cherries. Divide the dough in half and roll each piece into a log about 10-inches long; wrap in plastic and chill over night.
To finish the cookies:
1/3 cup demerara sugar
Adjust the oven rack to the center shelf and preheat to 350°F. Lightly grease a baking sheet, or line with a Silpat; set aside. Pour the sugar onto a piece of wax paper or aluminum foil. Lightly brush the egg white over the surface of the log; press and roll the log into the coarse sugar; transfer to a cutting board. Using a sharp knife slice the log in 1/2-inch slices; transfer to the cookie sheet and bake 12-15 minutes. Cool completely, then store in an airtight container or freeze.
DROP IN & DECORATE ROYAL ICING
Makes 2-1/2 cups, enough for one batch of large cookies.
Ingredients:
1 lb + scant 1/4 cup confectioners' sugar
5 Tbsp meringue powder
1/2 cup cool water (add more, a teaspoon at a time, if needed for desired consistency)
A few drops of paste food coloring
Directions:
In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, combine first three ingredients and mix on low speed until glossy and fluffy, 7-8 minutes. To color, place some icing in a small bowl or plastic cup, and stir in a few drops of food coloring until desired shade is reached. Royal Icing hardens quickly when exposed to air, so use immediately, or transfer to an airtight container; it will keep overnight at room temperature, or in the refrigerator for 2-3months. Beat well before using.
Note:
*Production note: If you're doing multiple batches of cookies, you'll need more icing. An easy way to do this efficiently is to make the icing, one batch at a time, and pour into a large airtight container. Make several batches of icing. Then, using a ladle or 1/2-cup measure, place a small bit of the icing in a plastic cup. Mix in food coloring to desired shade, and fill a pastry bag. Repeat until you have all the colors you need. To keep the icing from hardening, place bags tip down in a large measuring cup that has a damp paper towel in the bottom.
Remember, place your decorated cookies on a tray and leave out overnight, uncovered, to allow the icing to harden. The next morning, package in food-safe cellophane bags or cookie tins.
COOKIES DECORATED WITH ROYAL ICING
This recipe makes icing that's fluid enough to flow through the tip of a pastry bag, yet hardens overnight to a perfect and delicious coating. If you don't know how to use a pastry bag, ask for a quick lesson at your local bakery. It’s easy; we’ve had children as young as age 3 decorate cookies with pastry bags. Makes 2-1/2 cups, enough for one batch of cookies.
Ingredients:
1 lb + scant 1/4 cup confectioners sugar
5 Tbsp meringue powder
1/2 cup cool water (add more, a teaspoon at a time, if needed for desired consistency)
A few drops of paste food coloring
Directions:
In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, combine first three ingredients and mix on low speed until glossy and fluffy, 7-8 minutes. To color, place some icing in a small bowl or plastic cup, and stir in a few drops of food coloring until desired shade is reached. Royal Icing hardens quickly when exposed to air, so use immediately, or transfer to an airtight container; it will keep overnight at room temperature. Beat well before using.
*Production note: If you're doing multiple batches of dough, you'll need more icing. An easy way to do this efficiently is to make the icing, one batch at a time, and pour into an airtight container. Make several batches of icing. Then, using a ladle or 1/2 cup measure, place a small bit of the icing in a plastic cup. Mix in food coloring to desired shade, and fill a pastry bag. Repeat until you have all the colors you need. To keep the icing from hardening, place bags tip down in a bowl that has a damp paper towel in the bottom.
**Remember, place the decorated cookies on a tray and leave out overnight, uncovered, to harden. The next morning, package in food-safe cellophane bags or cookie tins.
DROP IN & DECORATE SUGAR COOKIES
Reprinted from the archives, our best, most delicious sugar cookie recipe. See note below for making multiple batches. Makes 16-20 large (4-5 inch) sugar cookies.
Ingredients:
3-1/4 cups unbleached all-purpose flour
1-1/2 tsp baking powder
1/2 tsp salt
1-1/4 cups best quality unsalted butter, softened
1 cup sugar
1 large egg
1 Tbsp milk
2-1/2 tsp best quality pure vanilla extract
Directions:
Preheat oven to 375°F. Line a couple of baking sheets with a Silpat or parchment paper. In a large bowl, stir together flour, baking powder and salt. In another large bowl or the bowl of a heavy-duty stand mixer, beat together the butter and sugar, until fluffy. Add egg, milk and vanilla, and continue to beat until well blended and smooth. Beat flour mixture into the butter mixture until smooth. Divide dough in half. Place one half on a sheet of parchment paper or wax paper; cover with another sheet and roll to 1/4 inch. Repeat with second half of dough. Refrigerate dough for at least 30 minutes, or up to a couple of days (or, if making far in advance, you can freeze at this point. Wrap sheets tightly in plastic wrap). Remove one sheet from the refrigerator; peel off the top wax paper, then replace paper and invert dough. Peel off and discard what is now the top sheet of paper, and cut out the cookies. (cookies will spread, so do not place too close together on the baking sheet). Reroll scraps, refrigerating if necessary to firm the dough. Bake for 6-9 minutes, or until just lightly colored on top and slightly darker at the edges. Rotate sheets halfway through for even browning. Remove pans from oven and let cookies cool 2-3 minutes. Then remove cookies to a rack and let cool completely. (At this point, the cookies can be stored in an airtight container for up to two weeks, in layers separated by parchment or wax paper.) After the cookies are completely cooled, decorate with Royal Icing. Place the decorated cookies on a tray and leave out overnight, uncovered, to harden. The next morning, package in food-safe cellophane bags or cookie tins.
*Note: to make multiple batches, do NOT double the recipe. It’s hard to control proportions. Instead, make multiples of the original recipe, one batch at a time, for guaranteed success!
*Another note: Rolled sheets of cookie dough can be made ahead and frozen (or, if you're going to use them within a day or two, you can stack the rolled sheets of dough on a cookie sheet in the refrigerator). Let defrost until dough is pliable enough to be cut without breaking cookies, but not necessarily completely defrosted.
ESPRESSO-NUT COOKIES (decaf or regular)
If you're an ice cream lover or cookie maker, you ought to have a disher in your utensil drawer. Disher is restaurant-speak for an ice cream scoop with a release, and there's nothing better for making cookies. Dishers come in different sizes; the typical size for ice cream also deposits the perfect amount of batter in a muffin tin. This recipe, adapted very slightly from Fresh Flavor Fast by Everyday Food, makes 24 large, thin cookies, or 36 small ones.
Ingredients:
2 cups unbleached all-purpose flour
1 tsp baking soda
1 tsp salt
1 cup (2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
1/2 cup packed light brown sugar
2 large eggs
3 Tbsp instant espresso powder
2 cups nuts (I used 1 cup each of pecans and skinned hazelnuts), roughly chopped
Directions:
Preheat oven to 375°F. Line 2-3 baking sheets with a Silpat (silicone liner) or parchment paper.
In a mixing bowl, combine the flour, baking soda and salt, and whisk together.
In the bowl of a Kitchen-Aid type stand mixer, cream the butter and both sugars on medium speed until light and fluffy. Beat in the eggs, one at a time, mixing until each is incorporated and scraping down the sides of the bowl as needed. Beat in the espresso powder.
Reduce the mixer speed to low, and add the flour mixture slowly. Beat just until the ingredients combine. Remove the bowl from the mixer, and stir the nuts into the batter.
Use a disher or tablespoon to portion the dough, placing the mounds 2-3 inches apart. Bake, rotating the sheets from top to bottom, until golden, 14 minutes. Cool on the sheets for 2 minutes, then slide the Silpat or parchment paper onto a cooling rack. When the cookies have cooked enough to move, slide them off the Silpat directly onto the cooling rack, and allow to cool completely.
Cookies can be stored in an airtight container for up to 3 days.
TED'S VERY FAMOUS CHOCOLATE CHIP COOKIES
The secret to Ted's cookies, by all accounts the very best chocolate chip cookies anywhere, is in the tasting. You must taste constantly, at all stages of "dough-hood" and beyond. This recipe, which is my interpretation of Ted's version of the one found on the Toll House chips package, is supposed to make three dozen small cookies, and yet, not all the dough seems to make it to the oven. I wonder....
Ingredients:
1/2 cup (1 stick) butter
6 Tbsp white granulated sugar
6 Tbsp light brown sugar, firmly packed
1/2 tsp pure vanilla extract
1 large egg
1 cup plus 2 Tbsp unbleached all-purpose white flour
1/2 tsp baking soda
1/2 tsp table salt, or less
6 oz chocolate chips
Directions:
Preheat over to 375°F. In a large bowl or stand mixer fitted with the paddle beater, cream the butter and sugars. Add vanilla and egg, and mix thoroughly. In another bowl or on wax paper, mix the flour, baking soda and salt, and add to the sugars. Mix with a wooden spoon (or on the low speed of the mixer) until thoroughly combined. Add the chips, and mix gently. Taste the dough. Refrigerate for 5 minutes. Taste again. Refrigerate for another 5 minutes, and taste again. Repeat until cookies have been refrigerated for 30 minutes. Taste one final time.
Drop dough by teaspoonfuls onto ungreased cookie sheets, and bake for 9-11 minutes, until lightly browned.
Taste each batch as it comes out of the oven. Tasting makes all the difference!
HONEY GINGERBREAD COOKIES
From The Pooh Cookbook by Virginia Ellison, published in 1969. Don't feel constrained; if you'd rather not cut these cookies into Poohs, go right ahead and make Tiggers or Roos! Makes 30 3-inch round cookies.
1/2 cup sugar
3 cups sifted all-purpose flour
2 tsp baking soda
1 tsp salt
2 tsp powdered ginger
2 tsp cinnamon
1/2 tsp each powdered cloves and nutmeg
1/2 lb butter, cut into dots
1/2 cup honey
Preheat oven to 350°F.
Sift the sugar, flour, baking soda, salt, ginger, cinnamon, cloves and nutmeg together into a mixing bowl. Work the dots of butter into the dry ingredients with your fingertips. When thoroughly worked in, add the honey and stir until blended. Refrigerate for an hour, or longer if possible.
Roll the dough out about 1/8-inch thick on a floured board or between sheets of waxed paper. Cut it into the shapes of Gingerbread Men or Houses or Pooh (bear). Bake for 12 to 15 minutes on a cookie sheet. Remove from oven and, after a minute, from cookie sheet with a spatula to cool on cake racks.
ICE CREAM CHOCOLATE CHIP COOKIES
On rainy Sunday afternoons, Ted and I sometimes go "antiquing" — not for real antiques, but for old stuff. One of our favorite vendors had a stash of cookbooks last week: a Diana Kennedy book on Mexican regional cuisine, a book by a Hollywood producer, and The Search for the Perfect Chocolate Chip Cookie, by Gwen Steege, from which I've adapted this recipe. Ice cream in a cookie dough? Who could resist?! Yield: 4 dozen.
Ingredients:
1-1/4 cups flour
1/2 tsp baking soda
1/2 tsp salt
3/4 cup margarine, softened
1/2 cup granulated sugar
1/2 cup light brown sugar, firmly packed
1/3 cup unsweetened cocoa
1-1/2 tsp vanilla extract
1 large egg
1/3 cup chocolate ice cream, softened
6 oz (1 cup) semisweet chocolate chips
3/4 cup coarsely chopped walnuts
Directions:
Preheat oven to 350°F.
Combine flour, baking soda and salt; set aside. In a large mixing bowl, combine margarine, sugars, cocoa, and vanilla, and beat until creamy. Add egg and ice cream; beat well. Gradually add dry ingredients, and mix well. Stir in chocolate chips and walnuts. Drop by well-rounded teasponnfuls onto lightly greased baking sheets (or sheets lined with a Silpat or parchment paper), placing cookies about 2 inches apart. Bake for 14-16 minutes until well set. Do not overbake.
(Photo by Flickr.com - Yes_Becky)
LEMON-CURRANT JOHNNYCAKE BISCOTTI
I named these after the local Rhode Island cornmeal used to make johnnycakes, which are a kind of thin pancake. Of course you can substitute white or yellow stoneground cornmeal for the Kenyon’s, or use the same recipe to make orange-cranberry biscotti. Makes 20 cookies.
Ingredients:
1/2 cup (1 stick) butter, softened
1 cup granulated sugar
2 large eggs
1 tsp pure vanilla extract
Zest of 2 large lemons
Juice of 1 lemon
2-1/2 cups unbleached all-purpose flour
1/2 cup Kenyon’s stoneground (white) cornmeal
1-1/2 tsp baking powder
1/2 tsp kosher salt
1 cup currants
Directions:
Preheat oven to 325°F. Line a baking sheet with a Silpat or parchment paper.
In a stand mixer fitted with the paddle, or in a large bowl with a hand mixer, beat butter and sugar at medium speed until well blended. Add eggs, vanilla, lemon zest and lemon juice, and beat until combined. Add flour, cornmeal, baking powder and salt, and beat until combined. Stir in the currants.
Turn the dough onto a very lightly floured countertop and bring together in a ball. The dough will be sticky, but carry on! Divide dough in half, and place each half on the baking sheet, a few inches apart. Pat each half into a log approximately 10 inches long, 2 inches wide, and 1 inch high. (You may need to wet your hands to keep the dough from sticking.) Place baking sheet in the oven for 25-30 minutes, or until the logs start to turn golden at the edges. Remove from the oven and, with a wide spatula, transfer logs to a wire rack to cool for 15 minutes.
Using a very sharp non-serrated knife, slice each log into 3/4-inch slices, and place slices on their side on the baking sheet. They will not expand, so the slices can be placed 1/4 inch apart. There will be some crumbling, because of the cornmeal in the dough. Don’t worry – let them crumble! Return biscotti to the oven and bake until golden brown on top, about 20 minutes. Turn the biscotti over, and bake an additional 15-20 minutes, until the biscotti are brown and crisp.
Transfer to a wire rack to cool completely. Store in an airtight container.
LEMON THYME CORNMEAL COOKIES
I don't have a sweet tooth (except for chocolate, for which exemptions are always granted), so cookies that are more on the tart side really appeal to me. And what's better than a recipe that uses herbs from my garden? Adapted from Martha Stewart's Cookies, this recipe makes 24-30 cookies.
Ingredients:
1-3/4 cups all-purpose unbleached flour
1 cup yellow cornmeal
1 tsp baking soda
1/2 tsp sea salt
1 cup (2 sticks) unsalted butter, room temperature
1-1/4 cups granulated sugar
2 large eggs
3/4 cup dried currants
1/4 tsp lemon zest
1 heaping Tbsp finely chopped lemon thyme
Directions:
Preheat oven to 350°F. In a large bowl, whisk together flour, cornmeal, baking soda and salt. Set aside.
Put butter and sugar into the bowl of an electric stand mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Add the eggs, one at a time. Reduce speed to low; mix in the flour mixture until just combined. Stir in currants, lemon zest and lemon thyme.
Drop rounded tablespoons onto baking sheets lined with Silpats (silicon mats) or parchment paper, spacing the dough at least 2 inches apart. Bake until pale golden, 10-12 minutes. Let cool on the sheets for 2-3 minutes, then transfer cookies to wire racks and let cool. Store in airtight containers at room temperature for up to 3 days.
GWENDOLEN'S SCOTCH SHORTBREAD
In the same little black notebook where I found Chocolate Outrageous Pie, I came across an old, slightly stained piece of paper folded up in one of the pockets. This recipe, typed many years ago on a manual typewriter, was my mother-in-law's holiday specialty. Here's the recipe, exactly as she wrote it. (Notations in parentheses are mine.) Be sure to read the notes at the end before you start baking.
Shortbread is a buttery cookie usually associated with Christmas and New Year celebrations. There are many variations in the way the ingredients are measured, prepared and cooked, but the same three ingredients are always used -- butter, sugar and flour.
Ingredients:
A basic recipe consists of
1/2 lb butter (I use unsalted butter and a pinch of salt, to taste)
1/2 cup sugar
2 cups flour
Butter: make sure the butter has been left at room temperature until it is soft.
Sugar: This can be superfine granulated sugar, or a mixture of sugar, light brown sugar and/or icing sugar. I find 2/3 white and 1/2 light brown sifted well together is satisfactory.
Flour: All-purpose white flour. Part of this can be rice flour.
Method: Add sifted sugar a little at a time to the softened butter until both are thoroughly combined -- no gritty feel under the spoon. A wooden spoon is best. Add flour a bit at a time until all is absorbed. This should give a soft but workable dough. Gather into two lumps and knead each on a lightly floured board until smooth and no cracks appear. Roll or pat into shape and cut with small cutter, keeping dough about 1/4 or 1/3 inch thick. Gather up cuttings and reroll into shapes. If dough gets too soft, refrigerate for a while. Place on lightly greased cookie sheet.
Bake: 300 to 325 degree oven for 12 to 15 minutes. Some ovens take longer, but don't let the shortbreads brown. They should be quite light and they deepen in color after cooking.
Put on rack until cool. Store in tightly covered container. May be kept for several weeks.
NOTES:
A small piece of cherry can be pressed into center of cookie before baking, and it is customary to prick shortbread with a fork -- not deep enough to break the cookie, but deep enough to leave an impression.
I also find it worthwhile to refrigerate the shaped cookies on the cookie sheet, before baking. I put them in the frig before I set the oven. Also -- the cookie dough can be rolled and wrapped in wax paper and kept in the refrigerator until ready to bake, then sliced into circles etc.
After you have read this, just remember: Mix butter, sugar and flour, knead, shape and cook for a short while in a slow oven.
SHAGBARK MAPLE COOKIES
Use walnuts, if you can't find shagbark hickory nuts in your woods. Makes approximately 2 dozen.
Ingredients:
1 cup light brown sugar
1/4 cup shortening
1/4 cup butter
1 beaten egg
1 tsp pure vanilla extract
1-1/2 cups sifted flour
1/2 tsp baking soda
1/2 tsp salt
1 cup shagbark hickory nuts (or as many as you have managed to shell!)
Directions:
Preheat oven to 375°F. Grease two cookie sheets, or line with a Silpat (silicone sheet) or parchment.
Cream together until light: brown sugar, shortening, and butter.
Beat in the egg and vanilla.
Sift the flour, soda, and salt together and stir in.
Fold in the hickories.
Drop on greased cookie sheet.
Bake at 375F for 12-15 minutes.
Let stand a few minutes before placing on racks to cool.
When cooled, frost with maple cream. If you don’t have maple cream, mix together:
1 cup sifted confectioners sugar
2-4 Tbsp cream –- adjust amount to desired consistency
2-3 Tbsp Grade B maple syrup (otherwise, make sure you use real maple syrup -– adjust amount to taste)
Note: If you don't want to use shortening, you may substitute all butter; however it doesn’t fully support the hickory taste and cookies will be flat.
TONKA BEAN SPICE SNAP COOKIES
Aimee of Under the High Chair sent me my first-ever tonka beans a few weeks ago, so I wanted to make one of the recipes from her blog. The original recipe makes four dozen cookies, but I used my ice cream scoop to form the cookies and made two dozen large ones.
Ingredients:
3/4 cup butter, at room temperature
2 cups sugar
2 eggs, at room temperature
1/2 cup molasses
2 tsp white vinegar
3-3/4 cups unbleached all-purpose flour
1-1/2 tsp baking soda
2 tsp freshly grated ginger (or 3 tsp ground)
1 tsp cinnamon
1/2 tsp grated tonka bean (approximately half of one bean)
1/4 tsp ground cloves
Pinch of kosher salt
Directions:
Preheat oven to 325°F.
In a large mixing bowl or in the bowl of a stand mixer, cream the butter and sugar. Stir in eggs, molasses and vinegar. Sift together the flour, baking soda, ginger, cinnamon, tonka bean, cloves and salt. Mix well, and, using a small ice cream scoop, make 24 balls, 12 on each cookie sheet, placed two inches apart. Sprinkle each cookie with a pinch of sugar. Bake 15-18 minutes, until tops have cracked and edges have started to brown.
Let cookies cool on the cookie sheets for 10 minutes, then transfer to a cooling rack. When the cookies are thoroughly cooled, pack them in an airtight container. Can be frozen.
TOASTED PIÑON SHORTBREAD
Adapted from Williams-Sonoma's New American Cooking. Makes 30 cookies.
Ingredients:
2 cups unbleached all-purpose flour
1/2 cup sugar
1/2 cup piñon nuts or other pine nuts
1-1/2 tsp ground cinnamon
Pinch of kosher salt
1 cup chilled unsalted butter, cut into Tbsp-sized pieces
Directions:
Preheat oven to 300°F. Line a baking sheet with parchment paper or a Silpat.
In a food processor, combine the flour, sugar, nuts, cinnamon and salt. Pulse 10 times to combine the ingredients and to coarsely chop the nuts. Add the butter and process until the mixture just comes together into a ball. (The dough may be wrapped and refrigerated at this point for up to 2 days.) On a lightly floured work surface, roll out the dough 1/2-inch thick. Using a 2-inch round cookie cutter, cut out the cookies. Reroll the scraps, and cut out more cookies until the dough is used up. Place cookies on the baking sheet, and put the baking sheet in the refrigerator or freezer to chill for 1 hour. (The cookies may be frozen on the tray at this point, then transferred to a plastic bag; they will keep in the freezer for up to 1 month.) Bake the cookies, in batches, until slightly puffed and firm but not browned, approx. 45 minutes. Transfer the baking sheet to a rack and let cool for 10 minutes, then transfer the cookies to the rack and let cool completely.
*And here's the pesto, because it's too good not to share.
BASIL PESTO
Eat this with someone you love. Makes enough to sauce 1-1/2 lbs pasta, or use as a sandwich spread.
2 cups fresh basil leaves
1/4 cup fresh pine nuts
2 cloves garlic, minced
1 Tbsp black pepper
1/2 tsp salt
1/4 cup olive oil
1/4 cup grated Parmigiano-Reggiano cheese
Place basil, nuts, garlic, salt and pepper in a food processor and pulse until chopped. With the machine running, add olive oil in a stream until desired consistency is achieved. Stir in the cheese. Serve right away, or cover and refrigerate for up to three days. Can be frozen.
SECOND STOP, the 101 Cookbooks [http://www.101cookbooks.com/baked_goods/]. These are truly delectable cookies, and much more, so inspiring for the aspiring bakers, you will see the amount of dedication and passion that has been put into this work....labor of love, I must say. Salute!
QUINOA CLOUD COOKIES
[http://www.101cookbooks.com/archives/quinoa-cloud-cookies-recipe.html]
Ingredients:
3/4 cup / 3.5 oz / 100g quinoa flour
1 cup / 5 oz / 145 g all-purpose flour
1/2 teaspoon fine grain sea salt
1 cup / 8 oz / 225g unsalted butter, room temperature
1 cup / 5 oz / 140 g sifted fine-grain natural cane sugar (or light brown sugar)
1/2 cup / 2.5 oz / 70 g shaved chocolate
3 tablespoons large-grain sugar flakes (or turbinado)
Directions:
1. Combine the flours in your largest skillet over medium heat. Toast the flour stirring constantly, until they get slightly golden and fragrant. If the flour takes on an acrid smell you've likely gone too far, or the pan is too hot. Remove from heat, sift the flours into a bowl, add the salt, then place in the refrigerator or freezer for 10 minutes or so to facilitate cooling.
2. Cream the butter either by hand or using an electric mixer. Add the sugar, then cream some more, scraping the sides of the bowl a couple times along the way. Stir in the flour until it is just incorporated, then stir in the chocolate shavings.
3. Gather the dough into a ball, flatten into a 1/2-inch thick patty, wrap, and place in the refrigerator to chill - roughly 45 minutes.
In the meantime, preheat oven to 350F / 180C, placing racks in the center. And line a baking sheet (or two) with parchment paper, and set aside.
4. After the dough has chilled, roll it out on a lightly floured counter-top 1/4-inch thick. Cut into desired shapes, sprinkle with the big sugar grains, and place at least 1 1/2-inches apart on the prepared baking sheet. Bake for 12 - 14 minutes, until the bottoms of the cookies are nicely golden. Remove and let cool for 10 minutes before moving to a cooling rack.
Makes 12+ large cloud cookies. Your yield will vary depending on your cutter shape.
CHOCOLATE CHERRY BROWNIES
[http://www.101cookbooks.com/archives/chocolate-cherry-brownies-recipe.html]
Ingredients:
butter for greasing pan
2 cups / 10.5 oz / 300 g dried cherries
scant cup / 200 ml / 7 fl oz port wine
1/2 cup / 2 oz / 55g / whole wheat pastry flour
1/3 cup / 1.5 oz / 40 g unsweetened cocoa powder
1/2 teaspoon fine grain sea salt
2 teaspoons baking powder
10.5 oz / 300g 55% dark chocolate chips/chunks
5 1/2 tablespoons / 2 3/4 oz / 80g unsalted butter
2 cups / 10.5 oz / sifted muscovado sugar
4 large eggs
scant 1/2 cup / 3.5 oz / 100 g creme fraiche or sour cream
1 cup / 5 oz / 145 g chocolate chips/ chunks
more cocoa powder, for dusting
Directions:
1. A day or two before you want to bake the brownies, place the cherries in a medium bowl and pour over the port. Cover and set aside. Stir every twelve hours until ready to use.
2. Preheat the oven to 325F / 170C and place a rack in the top third. Butter and line a 13 x 9 x 2-inch rectangular baking dish with parchment paper. An important step if you want to eventually get these brownies out of the pan. Sift the flour, cocoa powder, salt, and baking powder into a bowl and set aside.
3. Make a double boiler by placing a stainless steel bowl over a small pan of gently simmering water - the bottom of the bowl should not touch the water. Place the 10.5 oz / 300g of chocolate into this bowl along with the butter and sugar. Stir just until the chocolate has melted and the ingredients come together into a mass. Transfer to the bowl of an electric mixer and allow to cool (cool enough that it won't cook the eggs when you add them). Mix on slow and add the eggs, one at a time, letting each get incorporated before adding the next. Scrape down the sides of the bowl with a spatula a couple times along the way. Add the flour mixture and stir by hand until combined, then add the creme fraiche, remaining chocolate chips, and the cherries with the port. Stir until just combined.
4. Spoon the mixture into the prepared pan and bake for about an hour, or until just set. The center of the brownie should be set and not at all wobbly. Allow to cool completely in the pan. You can cover the pan tightly with plastic wrap at this point and the brownies will keep for a couple days. I recommend chilling before slicing if you want small, precise squares. Also keep a tall glass of warm water on hand to wash your knife between each cut. Enjoy at room temperature dusted with a bit of cocoa powder.
Makes one large pan of brownies.
FIGGY BUCKWHEAT SCONES
[http://www.101cookbooks.com/archives/figgy-buckwheat-scones-recipe.html]
Dry mix:
1 cup / 4.75 oz / 135 g buckwheat flour
1 1/4 cups / 5.5 oz / 160g all-purpose flour
1/2 cup / 2.5 oz / 70 g sugar
2 teaspoons baking powder
1/2 teaspoon kosher salt
Wet mix:
4 ounces / 113 g cold unsalted butter, cut into 1/4-inch pieces
1 1/4 cups / 10 fl. oz / 300ml heavy cream
1 cup / 8 oz Fig Butter (see recipe below)
Directions:
1. Sift the dry ingredients into a large bowl, pouring back into the bowl any bits of grain or other ingredients that may remain in the sifter.
2. Add the butter to the dry mixture. Rub the butter between your fingers, breaking it into smaller bits. Continue rubbing until the butter is coarsely ground and feels like grains of rice. The faster you do this, the more the butter will stay solid, which is important for the success of the recipe. (HS note: for those of you who like to make short doughs in a food processor, that is what I did, and it worked out great).
3. Add the cream and gently mix it into the flour with a spatula until the dough is just combined.
4. Use a pastry scraper or a spatula to transfer the dough onto a well-floured surface. It will be sticky, so flour your hands and pat the dough into a rectangle. Grab a rolling pin and roll the dough into a rectangle that is 8 inches wide, 16 inches long, and 3/4 inch thick. If at any time the dough rolls off in a different direction, use your hands to square the corners and pat it back into shape. As you're rolling, periodically run a pastry scraper or spatula underneath to loosen the dough, flour the surface, and continue rolling. This keeps the dough from sticking. Flour the top of the dough if the rolling pin is sticking.
5. Spread the fig butter over the dough. Roll the long edge of the dough up, patting the dough as you roll so that it forms a neat log 16 inches long. Roll the finished log so that the seam is on the bottom and the weight of the roll seals the edge.
6. Use a sharp knife to slice the log in half. Put the halves on a baking sheet or plate, cover loosely with plastic wrap, and chill in the refrigerator for 30 minutes. (The dough can be kept, covered, in the refrigerator for 2 days.) While the dough is chilling, preheat the oven to 350°F. Line two baking sheets with parchment paper.
7. After 30 minutes, take both logs out of the refrigerator and cut each half into 6 equal pieces about 11/4 inches wide. Place each scone flat, with the spiral of the fig butter facing up, on a baking sheet, 6 to a sheet. Give the scones a squeeze to shape them into rounds.
8. Bake for 38 to 42 minutes, rotating the sheets halfway through. The scones are ready to come out when their undersides are golden brown. They are best eaten warm from the oven or later that same day.
Makes 12 scones.
Fig Butter Recipe
Kim's headnotes: In this recipe, dried figs are cooked in a syrup of sugar, red wine, port, and spices, and then puréed until very smooth. Adding butter at the end gives the jam a wonderful richness and a beautiful gloss. Once finished, the fig butter can be smeared over the dough in Figgy Buckwheat Scones (above), creating a flavor-packed spiral. The scone recipe requires only half the amount of fig butter made here, so reserve the remaining spread for your morning toast--or use all the fig butter at once by doubling the scone recipe.
1/2 cup / 2.5 oz / 70 g sugar
2 whole cloves
1 star anise
1 cup / 240 ml red wine
1/2 cup / 120 ml port
12 ounces / 340 g dried Black Mission figs, stems removed
1/4 teaspoon cinnamon
4 ounces / 113g unsalted butter, softened
salt to taste (hs: suggestion)
1. To poach the figs, measure 1/4 cup / 60 ml water and the sugar into a small heavy-bottomed saucepan. Stir the mixture together with a wooden spoon, incorporating the sugar without splashing it up the sides. If crystals do get on the sides of the pot, use a clean pastry brush dipped in water to wipe them off. (The goal is to prevent the syrup from crystallizing.) Add the cloves and star anise.
2. Bring the mixture to a boil over a medium flame and cook for 7 to 10 minutes, until the syrup is amber-colored. For even coloring, the flame should not come up around the outside of the pot.
3. Add the red wine, port, figs, and cinnamon, standing back a bit, as the syrup is hot. Don't panic when the syrup hardens; this is the normal reaction when liquids are added to hot sugar. Continue cooking the mixture over a medium flame for 2 minutes, until the sugar and wine blend.
4. Reduce the flame to low and simmer for 30 minutes, stirring occasionally. The figs will burble quietly as they are jostled together by the flame; they are ready when the wine has reduced by half. Remove the pan from the stove and cool to room temperature.
5. Fish out the star anise and cloves. Pour the cooled figs, with their liquid, into a food processor and purée until smooth, about 1 minute. Add the softened butter to the fig paste and process until smooth. (HS note: At this point I folded in a few big pinches of salt as well).
The fig butter can be spread right onto the buckwheat scone dough or stored in the refrigerator for up to 1 month. If it is refrigerated, bring it to room temperature before using.
Makes 2 cups.
ORANGE AND OAT SCONE
[Adapted from My Nepenthe by Romney Steele, http://www.101cookbooks.com/archives/orange-and-oat-scones-recipe.html]
Ingredients:
3 cups whole wheat pastry flour
1/2 cup turbinado sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 cup (2 sticks) cold butter, cut into small pieces
2 cups rolled oats
zest of 1 orange
1 cup buttermilk
1/4 cup coarse turbinado or Demerara sugar, for sprinkling
2/3 cup dried currants
Directions:
1. Preheat the oven to 350F degrees. Line a baking sheet with parchment paper.
2. Combine the flour, 1/2 cup of turbinado sugar, baking powder, and baking soda in the bowl of a food processor. Add the butter and pulse 15-20 times or until it looks like sandy pearls. (If you are working by hand, cut the butter into the flour mixture using a pastry cutter.) Transfer the dough to a bowl and stir in the oats and zest. Stir in the buttermilk and currants until just moistened.
3. Bring the dough together with your hands. If the dough is still too crumbly, stir in more buttermilk a tiny splash at a time, but try to avoid over mixing. After bringing the dough together, gently pat it into an 8-inch round. Cut into triangle shapes (see photo) and transfer to the prepared baking sheet with some room between each scone. Sprinkle the tops with coarse sugar. Bake for 12 to 15 minute or until the bottoms are deeply golden.
Makes 8 extra-large scones, or 12 to 16 larger ones.
SPARKLING GINGER CHIP COOKIES
[http://www.101cookbooks.com/archives/sparkling-ginger-chip-cookies-recipe.html]
Ingredients:
1/2 cup / 3.5 oz / 90 g turbinado sugar
6 ounces / 170 g bittersweet chocolate
2 cups / 8.5 oz / 245 g whole wheat pastry flour
1 teaspoon baking soda
4 1/2 teaspoons ground ginger
1/2 teaspoon fine grain sea salt
1/2 cup / 4 oz / 113 g unsalted butter
1/4 cup / 2 oz / 60 ml unsulphured molasses
2/3 cup / 3.75 oz / 100 g fine grain natural cane sugar, sifted
1 1/2 tablespoons grated fresh ginger, peeled
1 large egg, well beaten
Directions:
1. Preheat the oven to 350F / 180C degrees - racks in the top and bottom third of the oven. Line a couple baking sheets with unbleached parchment paper or a Silpat mat, and place the large-grain sugar in a small bowl. Set aside.
Finely chop the chocolate bar into 1/8-inch pieces, more like (mostly) shavings really.
2. In a large bowl whisk together the flour, baking soda, ground ginger, and salt.
Heat the butter in a saucepan until it is just barely melted. Remove from heat and stir in the molasses, sugar, and fresh ginger. The mixture should be warm, but not hot at this point, if it is hot to the touch let it cool a bit. Whisk in the egg. Now pour this over the flour mixture, and stir until just combined. Fold in the chocolate.
3. I like these cookies tiny, barely bite-sized, so I scoop out the dough in exact, level tablespoons. I then tear those pieces of dough in two before rolling each 1/2 tablespoon of dough into a ball shape. From there, grab a small handful of the big sugar you set aside earlier and roll each ball between your palms to heavily coat the outside of each dough ball. Place dough a few inches apart on prepared baking sheets. Bake for 7-10 minutes or until cookies puff up, darken a bit, and get quite fragrant.
Makes roughly 4 dozen.
APPLE AND CARROT SHORTBREAD
[Adapted from Good Tempered Food: by Tamasin Day-Lewis, http://www.101cookbooks.com/archives/apple-and-carrot-shortbread-recipe.html]
Ingredients:
1/4 cup / 2 ounces / 50g semolina flour
1 1/2 cups / 6 ounces whole wheat pastry flour
1/4 teaspoon baking powder
1/4 teaspoon fine grain sea salt
5 ounces (150g) unsalted butter, room temperature
2/3 cup / 3 1/2 ounces (100g) light Muscovado sugar (or brown sugar)
2 ounces (50g) carrot, grated (about 1/4 cup)
1 ounce (25g) apple, grated (about 1/6 of a med. apple)
zest of one lemon
milk
Directions:
1. Preheat your oven to 350F degrees, or 180C. Sift the semolina, flour, baking powder and salt into a medium bowl, and set aside.
2. In a large mixing bowl, cream the butter and sugar together until light and fluffy. Stir the carrot, apple, and lemon zest into the flour mixture, and mix until well coated and evenly dispersed. Stir the flour mixture into the butter mixture until a dough forms, then knead a couple times to bring everything together. Split the dough in two, flatten each piece into an inch-thick patty, wrap in plastic, and refrigerate for at least thirty minutes.
3. When you're ready to bake the shortbread, roll the dough out onto a lightly floured surface 1/2-inch thick/1cm. Use a metal cutters to stamp out cookies, then place them on a parchment-lined baking sheet. Brush lightly with a bit of milk and bake for about 10 minutes, or until the edges of the cookies start to brown just a bit.
Makes about 3 dozen cookies.
CARROT OATMEAL COOKIES
[http://www.101cookbooks.com/archives/carrot-oatmeal-cookies-recipe.html]
Ingredients:
1 cup whole wheat pastry flour
1 teaspoon baking powder
scant 1/2 teaspoon fine grain sea salt
1 cup rolled oats
2/3 cup chopped walnuts
1 cup shredded carrots
1/2 cup real maple syrup, room temperature
1/2 cup unrefined (fragrant) coconut oil, warmed until just melted
1 teaspoon grated fresh ginger
Directions:
1. Preheat oven to 375F degrees and line two baking sheets with parchment paper.
2. In a large bowl whisk together the flour, baking powder, salt, and oats. Add the nuts and carrots. In a separate smaller bowl use a whisk to combine the maple syrup, coconut oil, and ginger. Add this to the flour mixture and stir until just combined.
3. Drop onto prepared baking sheets, one level tablespoonful at a time, leaving about 2 inches between each cookie. Bake in the top 1/3 of the oven for 10 - 12 minutes or until the cookies are golden on top and bottom.
Makes about 2 1/2 dozen cookies.
HONEY-SWEETENED THUMBPRINT COOKIE
[http://www.101cookbooks.com/archives/honeysweetened-thumbprint-cookies-recipe.html]
Ingredients:
1/3 cup warm coconut oil or clarified butter
1 1/2 teaspoon vanilla extract
1 1/2 cups whole wheat pastry flour
3/4 cup rolled oats
1 tablespoon all natural cornstarch (or arrowroot)
scant 1/2 teaspoon fine grain sea salt
1/4 teaspoon baking soda
zest of one lemon
your favorite jam or preserves (preferably fruit sweetened) - berry goes nicely
Directions:
1. Preheat the oven to 350F, rack in the top 1/3. Line two baking sheets with parchment paper.
2. In a large mixing bowl pour the warm, melted coconut oil over the honey and whisk in the vanilla extract. In a separate medium bowl combine the flour, oats, cornstarch/arrowroot, sea salt, baking soda, and lemon zest. Add the flour mixture to the honey and stir until just combined. Let the dough sit for 2-3 minutes. Stir once or twice again - the dough should be quite stiff.
3. Roll the dough into balls, one level teaspoonful at a time, and place an inch or so apart on the prepared baking sheets. These will spread. Use a (damp) pinky finger or the back of a very tiny spoon to make a well in the top of each ball of dough.
Fill each "well" to the top with 1/8 teaspoon of jam. If you chill the dough at this point for an hour, the cookies won't spread as much, but I'm usually too impatient.
4. Bake for 7 - 9 minutes or until the bottom and edges of the cookies are just golden. Resist the urge to over-bake, these tiny guys dry right out.
Makes a few dozen cookies
NUT AND SEED BISCOTTI
[http://www.101cookbooks.com/archives/nut-and-seed-biscotti-recipe.html]
Ingredients:
1 1/3 cups white whole wheat flour
2 cups mixed nuts and seeds (see head notes)
scant 1/2 teaspoon fine grain sea salt
2 large eggs
2/3 cup natural cane sugar, fine grain
1/4 cup extra-virgin olive oil
Directions:
1. Preheat oven to 300F degrees. Rack in the middle. Lightly butter or oil a 1-pound loaf pan and line with parchment paper.
2. Combine the flour, nuts and salt in a medium bowl and set aside. In a separate large bowl whisk together eggs and sugar. Add the flour-nut mixture to the egg mixture and stir until combined. The dough will be quite thick. Scoop into the prepared pan and press the dough into place using damp fingertips. You want to be sure everything is nice and compact, level on top, with no air bubbles hiding in there. Bake for 45-50 minutes - or until the loaf tests done. If you under-cook the loaf at this stage, it makes slicing difficult. Remove loaf from the oven, and turn the oven up to 425F.
3. Immediately run a sharp knife around the perimeter of the loaf, remove it from pan, and set the loaf upside down on a cutting board. Using a thin serrated knife (or the thinnest, sharpest knife you have), slice the loaf into 1/4-inch thick slices. Place the slices on a baking sheet. brush tops with a bit of olive oil and bake for 3-4 minutes or until the bottoms are a touch golden and toasty. Pull them out of the oven, flip each one, and brush the other side with olive oil. Bake for another 4-5 minutes or until nice and crisp. Let cool.
Makes 1 1/2 - 2 dozen.
GREAT CHOCOLATE CHIP COOKIES
[http://www.101cookbooks.com/archives/000158.html]
Ingredients:
/2 cup (100 grams) granulated sugar
1/2 cup (120 grams) firmly packed light brown sugar
8 tablespoons (1 stick) (115 grams) unsalted butter, cold, cut into 1/2-inch (1cm) pieces
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 1/4 cups (175 grams) all-purpose flour
1/4 teaspoon salt
1 1/2 cups (200 grams) semisweet chocolate chips
1 cup(130 grams) walnuts or pecans, toasted and chopped
Directions:
1. Adjust the oven rack to the top 1/3 of the oven and preheat to 300F (150C). Line three baking sheets with parchment paper.
2. Beat the sugars and butters together until smooth. Mix in the egg, vanilla, and baking soda. Stir together the flour and salt, then mix them into the batter. Mix in the chocolate chips and nuts.
3. Scoop the cookie dough into 2-tablespoon (5cm) balls and place 8 balls, spaced 4 inches (10cm) apart, on each of the baking sheets.
4. Bake for 18 minutes, or until pale golden brown. Remove from the oven and cool on a wire rack.
5. Store at room temperature in an airtight container for up to 3 days.
Make about 20 cookies.
ALMOND CHOCOLATE CHIP BISCOTTI
[http://www.101cookbooks.com/archives/000660.html]
Ingredients:
3/4 cup whole wheat flour
1 1/4 cup whole wheat pastry flour
1/3 cup oat flour
1/3 cup wheat germ
1/2 teaspoon fine grain sea salt
1 teaspoon baking powder
6 tablespoons unsalted butter, room temperature
3/4 cup granulated sugar (I used Alter-Eco, unrefined ground cane sugar)
2 large organic eggs
zest of one medium/large orange (optional)
1/4 teaspoon almond extract
1/3 cup slivered almonds (more if you like)
3/4 good quality semisweet chocolate chips (or chunks shaved off a bar)
Directions:
Preheat your oven to 325.
1. Combine (most) of your dry ingredients into a medium bowl and set aside: whole wheat pastry flour, whole wheat flour, oat flour, wheat germ, salt, and baking powder.
2. Either by hand or using a mixer cream the butter and sugar together until creamy, and slightly lighter in color than when you started - roughly a minute or so. Add the eggs, zest, and almond extract. Mix until well combined. You will need to scrape down the sides of your bowl a couple of times if you are using an electric mixer - you want an even distribution of the eggs.
3. Add the dry ingredients to the creamed mixture. I pulse the mixer on low a couple times so I don't end up with a flour cloud, and then leave it on low for a few seconds - just until the dough becomes stiff and the flour is pretty well incorporated (you will know because there won't be much flour left in the bottom of the mixing bowl). Stir in the slivered almonds and chocolate chips.
4. Now it is time to shape and bake your biscotti. The dough should be pretty stiff, and easy to work with but you may want to powder your hands and counter with a bit of flour if you are worried about sticking. Flatten the mound of dough into a flat log shape roughly 4-inches wide by 10 or 12-inches long. It doesn't have to be perfect - rustic looking biscotti taste just as good and I like a little character in my baked goods. Place the dough on an ungreased baking sheet and place in the oven for 25 minutes, you want the dough to get firm and start to brown a bit. This is just the first of two rounds in the oven.
5. Remove the biscotti from the oven and reduce the oven temperature to 300F. Allow the now-baked dough to cool for about 10 minutes - you need it to firm up a bit so it doesn't just crumble when you go to cut it.
6. Cut the loaf into individual biscotti roughly 3/4-inch thick (I cut diagonally across the loaf so that I have a nice range of sizes/lengths on hand). This biscotti doesn't do particularly well sliced thinly (because of the gooey chocolate - so err on the thicker side), if you want to go thinner try letting the loaf cool longer. Arrange the slices cut side up on the baking sheet and return to the oven for a second time around. You want to bake the biscotti until they are dry and firm, roughly 30 minutes. Don't underbake or you won't get the satisfaction of a nice crunch. It is tricky because, they might be slightly soft coming out of the oven, but will firm right up as they cool off on the counter. I look for golden brown color on the bottoms before I pull them (see picture).
Makes about 12 big biscotti.
TRIPLE CHOCOLATE ESPRESSO COOKIES
[http://www.101cookbooks.com/archives/001408.html]
Ingredients:
1/2 cups whole-wheat pastry flour
2 tablespoons freshly ground espresso powder
3/4 teaspoon aluminum-free baking soda
3/4 teaspoon aluminum-free baking powder
3/4 teaspoon finely ground sea salt
1/2 cup natural cocoa or cacao powder (Scharffen Berger or Dagoba), not dutched
1 cup unsalted butter, room temperature (soft to the touch)
2 cups fine-grain natural granulated sugar (evaporated cane sugar) - for example, I love Alter-eco brand, OR do 1 1/2 cups sugar + 1/2 cup dark brown sugar
2 large eggs
3 teaspoons vanilla extract
3/4 cup semi-sweet chocolate chips
8 ounces chocolate covered espresso beans
Directions:
1. Preheat your oven to 375 degrees.
2. Assemble dry ingredients: In a medium bowl whisk together the whole wheat pastry flour, baking soda, baking powder, salt, and cacao powder. Set aside.
3. Assemble the wet ingredients: In a big bowl or with an electric mixer beat the butter until it is fluffy and lightens a bit in color. Now beat in the sugar - it should have a thick frosting-like consistency. Mix in the eggs one at a time, making sure the first egg gets incorporated before adding the next. You will need to scrape down the sides of the bowl once or twice as well. Add the vanilla and mix until it is incorporated.
4. Add the flour mixture to the wet ingredients: Add the dry ingredients to the wet mix in about four waves. Stir a bit between each addition until the flour is just incorporated. You could add all the flour at once, but it tends to explode up and out of the mixing bowl and all over me every time I do that. At this point you should have a moist, brown dough that is uniform in color. Stir in the espresso beans and chocolate chips by hand and mix only until they are evenly distributed throughout the dough.
5. Drop the cookies onto baking sheets: I like to make these cookies medium in size (they are rich!) - and use roughly one heaping tablespoons of dough for each one. I leave the dough balls rough and raggy looking - I never roll them into perfect balls or anything like that - this way each cookie will have a bit of unique personality.
6. Place the cookies in the oven: Bake at 375 degrees for about 10 minutes on the middle rack. You don't want to over bake these cookies at all or they will really dry out. If anything, under bake them just a bit. When they are done, pull them out to cool.
Tip: If you don't want to bake all the cookies at one once you can freeze some of the dough for quick cookies later. Instead of placing the cookies in the oven put the cookie dough balls into a freezer-quality plastic bag and toss them in the freezer. You can bake straight from the freezer at a later date, up the baking time by a couple minutes to compensate for the frozen dough.
Big Batch: 2-3 dozen chunky, medium cookies.
SPICY POLENTA-CHEESE CRACKER
[http://www.101cookbooks.com/archives/spicy-polentacheese-crackers-recipe.html]
Equipment: A food processor or a blender; 2 nonstick baking sheets; a 1 3/4-inch round biscuit cutter or a glass.
Ingredients:
1 cup bread flour (hs note: white whole wheat flour works as well)
1 cup instant polenta
3/4 teaspoon fine sea salt
1/2 teaspoon baking soda
1/4 teaspoon cayenne pepper
1/2 cup freshly grated Parmigiano-Reggiano cheese
2 1/2 tablespoons cold unsalted butter, cut into 1/4-inch pieces
3/4 cup buttermilk, shaken to blend
Preheat the oven to 375 degrees F.
Directions:
1. In a food processor or a blender, combine the flour, polenta, sea salt, baking soda, cayenne pepper, and cheese. Process to blend. Add the butter and process just until the mixture resemble coarse meal. Add the buttermilk and process until the dough just forms a ball. Transfer the dough to a lightly floured surface and knead for a few seconds. Wrap in plastic and set aside at room temperature for 15 minutes.
2. Cut the dough into quarters. Set one quarter on a lightly floured surface; cover the remaining pieces with plastic. Roll out the dough 1/16 inch thick. Using a 1 3/4-inch biscuit cutter or a glass, cut out rounds of dough and arrange them on a nonstick baking sheet. Repeat with the remaining dough. Place the baking sheets in the oven and bake until the crackers are golden and crisp, 12 to 15 minutes. Once cool, transfer to airtight containers. The crackers can be stored in an airtight container for up to two weeks.
Note: Don't burn them, cooking time will vary depending on how thin you've actually rolled them - they can burn in no time. I started watching these in the oven at 6 minutes, mine were really on the thing side, so I pulled them out after eight minutes.
Makes 75 crackers.
MADELEINES
[http://www.101cookbooks.com/archives/madeleines-recipe.html]
Ingredients:
1 1/2 sticks unsalted butter (6 ounces)
2 tablespoons softened unsalted butter (for greasing pan)
3/4 cups unbleached all-purpose flour
4 large eggs
a pinch fine-grain sea salt
2/3 cups sugar
zest of one large lemon
1 teaspoon vanilla extract
powdered sugar
a bit of extra flour for dusting baking pan
Special equipment: A madeleine baking pan, regular or small
Directions;
1. Preheat oven to 350 degrees Fahrenheit.
2. Melt the 1 1/2 sticks of butter in a small pot over medium heat until it's brown and gives off a deliciously nutty aroma, roughly 20 minutes. Strain (using a paper towel over a mesh strainer) - you want to leave the solids behind. Cool the butter to room temperature. By doing the butter first you can complete the rest of the steps while it is cooling.
3. While the melted butter is cooling, use the remaining 2 tablespoons of butter to grease the madeleine molds - get in there and make sure you get in all the ridges. 4. Dust with flour and invert the pan tapping out any excess flour. Lanha uses "cooking spray" with flour to simplify this part.
5. Put the eggs with the salt in the bowl of an electric mixer with a whisk attachment. Whip on high speed until thick - you are looking for the eggs to roughly double or triple in volume - approximately 3 minutes. Continuing to mix on high speed, slowly add the sugar in a steady stream. Whip for 2 minutes or until mixture is thick and ribbony. Now with a spatula fold in the lemon zest and vanilla (just until mixed).
6. Sprinkle the flour on top of the egg batter, and gently fold in. Now fold in the butter mixture. Only stirring enough to bring everything together.
Spoon the batter into the molds, filling each mold 2/3 -3/4 full. I use a small cup filled with batter to keep things clean and manageable, it is easier than using a spoon.
7. Bake the madeleines for 12 - 14 minutes (7-10 minutes for smaller cookies), or until the edges of the madeleines are golden brown. Remove from oven and unmold immediately. Cool on racks and dust with powdered sugar.
Makes 2 -3 dozen regular madeleines
ITSY BITSY CHOCOLATE CHIP COOKIES
[http://www.101cookbooks.com/archives/itsy-bitsy-chocolate-chip-cookies-recipe.html]
Ingredients:
1 cup whole wheat pastry flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup old-fashioned rolled oats
1/2 cup walnuts, very, very finely chopped (by hand)
1/2 cup unsalted butter, at room temperature
scant 1 cup natural cane sugar (or brown sugar)
scant 1 tablespoon organic unsulphured molasses (blackstrap)
1 large egg
1 1/2 teaspoon vanilla extract
1/4 cup large-grain sugar (for ex: turbinado)
Directions:
Preheat your oven to 350F degrees, racks in top and bottom third. Line a couple baking sheets with parchment paper.
Finely chop the chocolate bar into 1/8-inch pieces, more like shavings really. Try to avoid big lumps and chunks, which make flattening out the cookie dough later more difficult.
In a mixing bowl, whisk together the flour, baking powder, baking soda, salt, oats, walnuts, and shaved chocolate. Set aside.
Using a mixer (or by hand) beat the butter until fluffy. Beat in the sugar and mix until it is also light and fluffy. Scrape down the sides of the bowl once or twice. Beat in the molasses, then the egg, mixing until both are well incorporated, scrape down the sides of the bowl once or twice. Beat in the vanilla. Add the flour mix and stir by hand until the ingredients barely come together into a uniform dough.
I like these cookies tiny, barely bite-sized, so I scoop out the dough in exact, level teaspoons. I then tear those pieces of dough in two before rolling each 1/2 teaspoon of dough into a ball shape. Place two inches apart on your prepared baking sheets. Gently flatten each dough ball into a thin, round patty with two fingers and then sprinkle the top of each cookie with a pinch of large-grain sugar. Bake for 7 minutes or until cookies are golden and fragrant. Remove from oven, and cool on a wire rack.
Makes about 12 dozen tiny, bite-sized cookies.
TRIPLE GINGER COOKIES
[http://www.101cookbooks.com/archives/triple-ginger-cookies-recipe.html]
Ingredients:
1/2+ cup large-grain sugar (i.e. turbinado)
2 cups spelt flour OR whole wheat pastry flour
1 teaspoons baking soda
1 teaspoon star anise, finely ground
4 1/2 teaspoons ground ginger
1/2 teaspoon fine grain sea salt
1 stick (1/2 cup) unsalted butter, room temperature
1/4 cup unsulphured molasses (I use Wholesome Sweeteners brand)
2/3 cup fine grain natural cane sugar, sifted
1 1/2 tablespoons fresh ginger, peeled and grated
1 large egg, well beaten
1 cup crystallized ginger, then finely minced
2 lemons, zest only
Directions:
Preheat the oven to 350F degree - racks in the top and bottom 1/3 of the oven. Line a couple baking sheets with unbleached parchment paper or a Silpat mat, place the large-grain sugar in a small bowl, and set aside.
In a large bowl whisk together the flour, baking soda, star anise, ground ginger, and salt.
Heat the butter in a skillet until it is just barely melted. Stir in the molasses, natural cane sugar, and fresh ginger. The mixture should be warm, but not hot at this point, if it is hot to touch let it cool a bit. Whisk in the egg. Now pour this over the flour mixture, add the crystallized ginger (make sure it isn't too clumpy), and lemon zest. Stir until just combined.
I like these cookies tiny, barely bite-sized, so I scoop out the dough in exact, level tablespoons. I then tear those pieces of dough in two before rolling each 1/2 tablespoon of dough into a ball shape. From there, grab a small handful of the big sugar you set aside earlier and roll each ball between your palms to heavily coat the outside of each dough ball. Place dough a few inches apart on prepared baking sheets. Bake for 7-10 minutes or until cookies puff up, darken a bit, get fragrant and crack.
Makes about 4 dozen or so.
SANTE'S HERMIT COOKIES
[http://www.101cookbooks.com/archives/santes-hermit-cookies-recipe.html]
Ingredients:
1 1/2 cups whole wheat pastry flour (or unbleached all-purpose)
2 teaspoons aluminum-free baking powder
1/2 teaspoon fine grain salt
1/2 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground allspice
1/2 cup unsalted butter, room temperature
1 cup natural cane sugar, sift out any chunks
1 large egg
1 teaspoon pure vanilla extract
1 cup currants
1 cup walnuts, chopped
1/4 cup milk
1 cup organic powdered sugar, sifted
4 - 5 tablespoons heavy cream
1 teaspoon pure vanilla extract
Directions:
Preheat the oven to 350F degrees. Racks in the top and bottom third.
Sift the flour, baking powder, salt, cloves cinnamon, and allspice into a medium bowl - set aside. In the bowl of an electric mixer (or by hand), cream together the butter and sugar. Add the egg and vanilla. Blend well, scraping down the side of the bowl a few times along the way. Add the currants and walnuts. Add the dry ingredients in three batches, alternating with the milk. Chill (covered) for one hour.
Drop the cookie dough (one level tablespoon at a time) onto un-greased cookie sheets, leaving an inch or so between cookies. Dampen your fingers with a bit of water and gently flatten the dough. Bake for 12 -15 minutes or until the bottoms of the cookies are deeply golden. Cool on a wire rack.
While the cookies are cooling, make the icing. Whisk the powdered sugar, heavy cream, and vanilla together in a small bowl - use immediately. Frost each cookie with an off-set spatula (or pastry bag) - but not until they are completely cool.
Makes about three dozen hermits.
ANIMAL CRACKER COOKIES
[http://www.101cookbooks.com/archives/animal-cracker-cookies-recipe.html]
Ingredients:1 cup whole wheat pastry flour
1/4 cup walnut of almond meal (see head notes)
1/2 cup unsweetened finely shredded coconut, very finely minced
1/4 cup extra-virgin coconut oil, softened
1/3 cup fine-grain natural cane sugar
1/4 teaspoon salt
1 large egg, lightly beaten
a few tablespoons big-grain turbinado sugar
Directions:
Whisk the flour, walnut meal and shredded coconut together in a medium bowl. Set aside. In a separate medium bowl, beat the coconut oil with the sugar and salt until it's smooth and looks a bit like a brown sugar frosting. Beat in the egg until everything is uniform in appearance. Add the flour mixture and stir just until incorporated. Turn the dough out onto the counter-top, knead it once or twice and gather it into a ball. Cut the dough in half, flatten each piece, wrap and refrigerate for at least an hour.
When you are ready to bake the cookies, preheat the oven to 350F degrees. Place the racks in the middle and line a couple baking sheets with parchment paper. On a floured work surface roll the dough out 1/8-inch thick. If the dough cracks, let it sit and warm up for a couple more minutes. Stamp out shapes with floured cookie cutters and place the cookies an inch apart on the baking sheets, sprinkle with a bit of the turbinado sugar. Bake until the cookie are just beginning to color at the edges 7-8 minutes. Remove from the oven and cool the cookies on racks if you have them.
Makes about 2 dozen cookies, depending on the size of your cookie cutters.
NIKKI'S HEALTHY COOKIES
[http://www.101cookbooks.com/archives/nikkis-healthy-cookies-recipe.html]
Ingredients:
3 large, ripe bananas, well mashed (about 1 1/2 cups)
1 teaspoon vanilla extract
1/4 cup coconut oil, barely warm - so it isn't solid (or alternately, olive oil)
2 cups rolled oats
2/3 cup almond meal
1/3 cup coconut, finely shredded & unsweetened
1/2 teaspoon cinnamon
1/2 teaspoon fine grain sea salt
1 teaspoon baking powder
6 - 7 ounces chocolate chips or dark chocolate bar chopped
Directions:
Preheat oven to 350 degrees, racks in the top third.
In a large bowl combine the bananas, vanilla extract, and coconut oil. Set aside. In another bowl whisk together the oats, almond meal, shredded coconut, cinnamon, salt, and baking powder. Add the dry ingredients to the wet ingredients and stir until combined. Fold in the chocolate chunks/chips.The dough is a bit looser than a standard cookie dough, don't worry about it. Drop dollops of the dough, each about 2 teaspoons in size, an inch apart, onto a parchment (or Silpat) lined baking sheet. Bake for 12 - 14 minutes. I baked these as long as possible without burning the bottoms and they were perfect - just shy of 15 minutes seems to be about right in my oven.
Makes about 3 dozen bite-sized cookies.
BROWN SUGAR SANDWICH COOKIES
[http://www.101cookbooks.com/archives/brown-sugar-sandwich-cookies-recipe.html]
Ingredients:
2 1/2 cups whole wheat pastry flour
1 teaspoon baking powder
scant 1 teaspoon salt
2 tablespoons + 1 teaspoon poppy seeds
6 ounces (1 1/2 sticks) unsalted butter, room temperature
2/3 cup good-quality brown sugar / natural cane sugar
2 large egg yolks
1 tablespoon vanilla extract
2-3 tablespoons milk
1 tablespoon big flaky sea salt (optional)
1 tablespoon turbinado sugar (optional)
6-7 ounces dark chocolate, chopped
special equipment: a 1 1/2-inch cookie cutter
Directions:
Preheat oven to 350 - racks in the top 1/3 of the oven.
In a medium bowl whisk together the flour, baking powder, salt and poppy seeds. Set aside. In a separate bowl, either by hand or with an electric mixer, beat the butter until it is fluffy and creamy. Add the sugar and mix some more, scraping the sides of the bowl once along the way. Mix in the egg yolks and vanilla extract, scraping the sides again if needed. Being careful not to over-mix, stir in the flour mixture by hand. If the dough is on the dry side stir in the milk as well. Turn the dough out onto the counter-top, kneed it once or twice (just so it comes together) and form one large ball. Cut the dough into four quarters, then shape each piece into a ball. Flatten each of the four balls into 1/2-inch thick pancakes, and wrap each piece individually in plastic before chilling in the refrigerator for at least a half an hour.
Roll out the dough thin as can be on a lightly floured surface - wafer thin, about 1/8-inch, and stamp out using the cookie cutter. Arrange cookies 1-inch apart on prepared baking sheets before sprinkling with a small pinch of salt and sugar. Bake for about seven minutes on a parchment-lined baking sheet or until the cookie edges are golden brown. Remove from oven and cool completely on a rack.
When you are ready to assemble the cookies, place the chocolate in a double boiler (or a bowl placed over a bit of simmering water) to melt. Spread about 1/2 teaspoon of melted chocolate onto the center of the flat side of one cookie. Top with another cookie - matching flat side to flat side. Repeat with the remaining cookies, setting them aside to let the chocolate set.
Makes 2 dozen 1 1/2-inch sandwich cookies.
PEANUT BUTTER COOKIES
http://www.101cookbooks.com/archives/peanut-butter-cookies-recipe.html
Ingredients:
2 cups whole wheat pastry flour, spelt flour, or unbleached all-purpose flour
1 teaspoon baking soda
3/4 teaspoon fine grain sea salt
1 cup organic, chunky natural peanut butter
1 cup maple syrup
1/3 cup extra virgin olive oil
1 1/2 teaspoons vanilla extract
Directions:
Preheat oven to 350F degrees. Place racks in the top third.
In a medium mixing bowl combine the flour, baking soda, and salt. in a separate larger bowl combine the peanut butter, maple syrup, olive oil, and vanilla. Stir until combined. Pour the flour mixture over the peanut butter mixture and stir until barely combined - still a bit dusty looking. Let sit for five minutes, give one more quick stir, just a stroke or two. Now drop by heaping tablespoonfuls onto parchment-lined baking sheets. Press down on each one gently with the back of a fork. It's a loose batter, so if you're set on doing criss-crosses, go ahead and chill the batter for an hour or so before this step. Bake for 10, maybe 11 minutes - but don't over bake or they will be dry. Let cool five minutes and transfer to a cooling rack.
Make 2 - 3 dozen cookies
BANANA CHIP COOKIES
[http://www.101cookbooks.com/archives/banana-chip-cookies-recipe.html]
Ingredients:
1 3/4 cups whole wheat pastry flour (see head notes)
1/2 cup (toasted) wheat germ
1/2 teaspoon baking soda
1/2 teaspoon baking powder
scant 1/2 teaspoon fine grain sea salt
1/2 cup unsalted butter
1 cup natural cane sugar (or brown sugar)
2 large eggs
2 teaspoons vanilla extract
2/3 cup banana chips, loosely chopped
1 cup chocolate chips
2/3 cup toasted walnuts, chopped
Directions:
Preheat oven to 375 degrees, racks in middle/upper middle. Line two baking sheets with parchment paper.
Whisk together the flour, wheat germ, baking soda, baking powder, and salt. Set aside.
In a large bowl, or stand mixer, beat the butter until lightly and fluffy, then beat in the sugar until it is the consistency of a thick frosting. Beat in the eggs one at a time, incorporating each fully before adding the next, and scraping down the sides of the bowl a few times along the way (important!). Stir in the vanilla. Add the reserved flour mix in two increments, stirring/mixing a bit between each addition (but not too much). By hand, stir in the banana chips, chocolate chips and walnuts - mix just until everything is evenly distributed.
Drop 1 heaping tablespoon of dough for each cookie onto the prepared baking sheets 2 inches apart and bake for about 7 - 8 minutes, until barely golden on top and bottom. Resist over baking, they will come out dry and not as tasty. Cook on racks.
Make about 24 cookies
NIBBY BUCKWHEAT BUTTER COOKIES
[http://www.101cookbooks.com/archives/nibby-buckwheat-butter-cookies-recipe.html]
Ingredients:
1 1/4 cups (5.6 ounces) all-purpose flour
3/4 cup (3 ounces) buckwheat flour
1/2 pound (2 sticks) unsalted butter, softened
2/3 cup sugar
1/4 teaspoon salt
1/3 cup cacao nibs
1 1/2 teaspoons pure vanilla extract
Directions:
Whisk the all-purpose and buckwheat flours together in a medium bowl. Set aside. In a medium bowl, with the back of a large spoon or with an electric mixer, beat the butter with the sugar and salt for about 1 minute, until smooth and creamy but not fluffy. Mix in the nibs and vanilla. Add the flours and mix just until incorporated. Scrape the dough into a mass and, if necessary, knead it with your hands a few times, just until smooth.
Form the dough into a 12 by 2 inch log. Wrap and refrigerate for at least 2 hours, or, preferably overnight. (hs note: At this point I formed the dough into two flat patties, knowing I wanted to roll it out and use cookie cutters to shape the cookies).
Position the tacks in the upper and lower thirds of the oven and preheat the oven to 350F degrees. Line the baking sheets with parchment paper.
Use a sharp knife to cut the cole dough log into 1/4-inch-thick slices. (hs note: or roll out with a floured rolling pin and cut out shapes with cookie cutter.) Place the cookies at least 1 1/2 inches apart on the baking sheets.
Bake until the cookie are just beginning to color at the edges, 12 to 14 minutes, rotating the baking sheets from top to bottom and front to back halfway through the baking. Cool the cookies in the pans on a rack, or slide the parchment liners carefully onto the rack to free up the pans. Let cool completely. The cookies are delicious fresh but even better the next day. They can be stored in an airtight container for at least one month.
Makes forty-eight 2 1/2-inch cookies.
AMAZING BLACK BEAN BROWNIE
[http://www.101cookbooks.com/archives/amazing-black-bean-brownies-recipe.html]
Ingredients:
4 ounces unsweetened chocolate
1 cup unsalted butter
2 cups soft-cooked black beans, drained well (hs: canned is fine)
1 cup walnuts, chopped
1 tablespoon vanilla extract
¼ cup (granulated) natural coffee substitute (or instant coffee, for gluten-sensitive)
¼ teaspoon sea salt
4 large eggs
1½ cups light agave nectar
Directions:
Preheat the oven to 325°F. Line an 11- by 18-inch (rimmed) baking pan (hs note: or jellyroll pan) with parchment paper and lightly oil with canola oil spray.
Melt the chocolate and butter in a glass bowl in the microwave for 1 1/2 to 2 minutes on high. Stir with a spoon to melt the chocolate completely. Place the beans, 1/2 cup of the walnuts, the vanilla extract, and a couple of spoonfuls of the melted chocolate mixture into the bowl of a food processor. Blend about 2 minutes, or until smooth. The batter should be thick and the beans smooth. Set aside.
In a large bowl, mix together the remaining 1/2 cup walnuts, remaining melted chocolate mixture, coffee substitute, and salt. Mix well and set aside.
In a separate bowl, with an electric mixer beat the eggs until light and creamy, about 1 minute. Add the agave nectar and beat well. Set aside.
Add the bean/chocolate mixture to the coffee/chocolate mixture. Stir until blended well.
Add the egg mixture, reserving about 1/2 cup. Mix well. Pour the batter into the prepared pan. Using an electric mixer, beat the remaining 1/2 cup egg mixture until light and fluffy. Drizzle over the brownie batter. Use a wooden toothpick to pull the egg mixture through the batter, creating a marbled effect. Bake for 30 to 40 minutes, until the brownies are set. Let cool in the pan completely before cutting into squares. (They will be soft until refrigerated.)
Makes 45 (2-inch) brownies.
ANZAC COOKIES
[http://www.101cookbooks.com/archives/anzac-cookies-recipe.html]
Ingredients:
1 cup flour (all-purpose or whole wheat pastry)
1 cup rolled oats
1/2 cup sugar
1/2 cup fine grain natural cane sugar OR brown sugar
1 cup finely shredded non-sweetened coconut
scant 1/2 teaspoon fine sea salt
1/2 cup butter, cut into little cubes
2 tablespoons golden syrup or honey
zest of one medium orange
1 tablespoon boiling water
1/2 teaspoon baking soda
1 tablespoon orange blossom water*
Directions:
Preheat oven to 325F degrees. Combine the dry ingredients in a large bowl; flour, oats, sugars, and coconut. Mix well.
In a small saucepan over low heat combine the butter syrup (or honey), and orange zest. Stir until melted and remove from heat. In a small bowl whisk together the boiling water and baking soda. Stir it into the butter. Now pour the butter mixture over the big bowl of oats and stir. Add the orange blossom water and stir again. This is a dough I like to mix it with my hands to make sure the butter is evenly distributed and the dough is moist throughout. I baked this batch of cookies in a well-buttered, heart-shaped cast iron pan, but you can simply drop them by the tablespoonful onto parchment lined baking sheets. Make sure they aren't too flat or they will get crispy. Bake for about 12 minutes or until deeply golden.**
Makes 18 - 24 medium cookies.
*Orange blossom water is sometimes available on Amazon.com, for example here and here. I also find it regularly at places like Whole Foods Markets and/or other natural food stores.
Note:** The most recent batch that I baked in the heart-shaped pan took more like 20 minutes to fully bake and brown. Free-form on a baking sheet will take less - 12 minutes or so.
OLIVE OIL CRACKER
[http://www.101cookbooks.com/archives/olive-oil-crackers-recipe.html]
Ingredients:
1 1/2 cups semolina flour
1 1/2 cups white whole wheat flour (or all-purpose flour)
1 teaspoon fine-grain sea salt
1 cup warm water
1/3 cup extra virgin olive oil
special equipment: pasta machine (optional)
Directions:
Whisk together the flours and salt. Add the water and olive oil. Using a mixer with a dough hook attachment mix the dough at medium speed for about 5 - 7 minutes. Alternately, feel free to mix and then knead by hand on a floured counter-top. The dough should be just a bit tacky - not too dry, not too sticky to work with. If you need to add a bit more water (or flour) do so.
When you are done mixing, shape the dough into a large ball. Now cut into twelve equal-sized pieces. Gently rub each piece with a bit of olive oil, shape into a small ball and place on a plate. Cover with a clean dishtowel or plastic wrap and let rest at room temperature for 30 - 60 minutes.
While the dough is resting, preheat your oven to 450F degrees. Insert a pizza stone if you have one.
When the dough is done resting, flatten one dough ball. Using a rolling pin or a pasta machine, shape into a flat strip of dough - I can usually get down to the 4 setting on my pasta machine w/o trouble. Pull the dough out a bit thinner by hand (the way you might pull pizza dough). You can also cut the dough into whatever shape you like at this point. Set dough on a floured (or cornmeal dusted) baking sheet, poke each cracker with the tines of a fork to prevent puffing, add any extra toppings, and slide into the oven (onto the pizza stone). Repeat the process for the remaining dough balls, baking in small batches. If you don't have a pizza stone, bake crackers a few at a time on baking sheets. Bake until deeply golden, and let cool before eating - you will get more crackery snap.
Makes a dozen extra large crackers.
PINE NUT ROSEMARY SHORTBREAD
[http://www.101cookbooks.com/archives/pine-nut-rosemary-shortbread-recipe.html]
Ingredients:
2 cups white whole-wheat flour (or unbleached all-purpose flour)
scant teaspoon fine-grain sea salt
1 cup unsalted butter, at room temperature
2/3 cup (natural cane) sugar
zest of one lemon
2/3 cup pine nuts, toasted and loosely chopped
1 1/4 teaspoons fresh rosemary, finely chopped
Directions:
Combine flour and salt in a small bowl and whisk to combine.
In a separate large bowl or stand mixer cream the butter until light and fluffy. Add the sugar and lemon zest and mix again, then add the flour mixture, nuts, and rosemary and mix until the dough goes just past the crumbly stage, and begins to really clump together (you don't want to over mix, but under mixing will make the dough seem a bit dry, which can make it difficult to handle). Turn the dough out onto a floured work surface. Knead the dough just once or twice to bring it together, then divide it into a ball and flatten into a disk 1 inch thick. Wrap in plastic wrap and refrigerate for 15 minutes.
Preheat the oven to 350F degrees and line a baking sheet with parchment paper of a Silpat mat. Roll the dough out to 1/4 inch thickness on a lightly floured surface. Cut into whatever shapes you desire, and place on the prepared baking sheet. Sometimes I chill the dough in the freezer for another 10 minutes, it seems to help the cookies hold their shape - but you don't have to. Bake for about 10 minutes, or until the cookies are beginning to brown on the bottom. The baking time will vary depending on the size of the cookies, taking less time for smaller cookies.
Makes about 2 dozen small cookies.
Variation: use chopped raw or toasted walnuts and 1 tablespoon coarsely ground coffee in place of the lemon, pine nuts, and rosemary.
GROWN-UP FIG COOKIES
[http://www.101cookbooks.com/archives/grownup-fig-cookies-recipe.html]
Ingredients:
Fig Spread (start 24 hours in advance of the cookies):
1/2 pound dried figs
1/2 cup pomegranate juice
1/2 cup port
1/4 cup meyer (or regular) lemon juice
To prepare the fig spread:
Chop the figs into quarters, removing any knobby stems that might remain. Put the pieces in a medium bowl or Mason jar and cover with the liquids. Soak the figs for 24hours, or at least overnight. Abefore you make the cookies, drain the figs of the liquid, except for a few tablespoons. Put the figs and remaining liquid in a food processor and blend to make a thick paste, somewhat like a tapenade consistency.
Fig Cookie Dough
1 cup brown rice flour
1 cup sorghum flour
1/2 cup tapioca flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon xantham gum
scant 1 teaspoon salt
1 teaspoon freshly ground nutmeg
1/2 cup packed brown sugar
1/2 cup unsalted butter, room temperature
1/2 cup organic cane sugar
1 large egg
1 teaspoon vanilla
2 tablespoons molasses
Directions:
Preheat the oven to 350F degrees.
Mix all the dry ingredients in a medium-size bowl. Set aside.
Put the softened butter into a mixer. Add the brown sugar and cane sugar to the butter and cream together. Cream until well blended, scraping down the sides of the bowl a few times if needed.
Add the egg, vanilla, and molasses. Mix until blended. Add the dry ingredients (I did this in three parts), and mix until blended. Split the dough into two pieces, wrap each in plastic and then refrigerate the dough for at least one hour. This is key with gluten-free doughs.
After you've chilled the dough, roll out half the dough to 1/4-inch thickness on a Silpat or piece of parchment paper. Slather the fig spread over the surface of the dough, stopping just shy of the edges. Roll out the second half of dough to roughly the same size as the first. Lay it over the fig spread. Crimp the edges with a fork to seal in the fig spread.
Slide the baking sheet into the oven for 15 minutes, checking occasionally to make sure the dough isn't browning too much. Remove when the edges are just starting to get nice and golden. Let cool for 10 minutes. When the cookies have cooled, cut the edges off to make straight lines. Slice the giant cookie into small squares.
Makes about 3 dozen cookies.
RASPBERRY MEGA SCONES
[http://www.101cookbooks.com/archives/raspberry-mega-scones-recipe.html]
Ingredients:
4 cups whole wheat pastry flour (or unbleached all-purpose flour)
3 tablespoons aluminum-free baking powder
1 teaspoon fine-grain sea salt
1 stick unsalted butter (4 oz), chilled and cut into 1/4-inch cubes
3/4 cup fine grain natural cane sugar or granulated sugar
1 1/4 cups half-and-half ( or you can also use heavy cream or whole milk)
1 teaspoon vanilla extract
zest of one lemon
2/3 cups raspberry preserves
Glaze:
1/2 cup powdered sugar
1 tablespoon lemon juice
zest of one lemon
Directions:
Preheat oven to 375. Line a baking sheet with parchment paper or a Silpat.
Combine the flour, baking powder, and salt in a bowl. Using a food processor, cut the butter into the flour mixture until it resembles little pebbles in a beach of sandy flour (about 20 quick pulses). You can also cut the butter in using a knife and fork. Pulse in the sugar. Now add the half-and-half, vanilla extract, and lemon zest. Pulse (or mix until) dough just comes together - don't over mix, but if the batter is too dry add more cream a bit at a time.
Turn out onto a floured piece of parchment paper or Silpat mat, divide into two equal sized pieces of dough and set one aside. Take the first piece of dough and roll out into (roughly) a 9x9 inch square, 1/2-inch thick. You want to keep the dough from sticking to the mat/paper if possible, so sprinkle with more flour if needed. Slather the slab of dough with the jam and fold the left side of the dough in toward the center. To discourage the dough from breaking or falling apart I fold it in by folding the Silpat in and then peeling the Silpat back afterwards. Fold the other side in using the same technique (if I'm not making sense, see the photo). Slide onto prepared baking sheet. Repeat with the other piece of dough. The two scones will fit on one baking sheet but give them a few inches between each other so they don't bake into each other. Brush with a bit of cream (optional), and bake for about 25 minutes or until golden where the scones touch the pan.
While the scones are baking, prepare the glaze. Combine the powdered sugar, lemon juice, and lemon zest in a small bowl. Stir until well combined, and set aside. When the scones come out of the oven brush them generously with the glaze and let cool. Slice into pieces as big or small as you like.
Note: If you can't be bothered with making the glaze, just sprinkle some coarse raw sugar over the scone before baking after brushing with a bit of cream.
Makes two mega scones.
THIRD STOP. Codename: VanillaIcing [http://vanillaicing.typepad.com/vanilla_icing/], dedicated to bring love and joy by way of her cooking and baking....a person so inspiring for people like us who just simply want to learn baking, be good at it and share the fruits of our labor to the people closest to our hearts. Kudos!
SNICKERDOODLES
[by Michelle, http://vanillaicing.typepad.com/vanilla_icing/2009/04/snickerdoodles.html]
Ingredients:
4 ounces softened cream cheese
1/3 cup softened butter
1 cup sugar
1 egg
1 teaspoon vanilla
1/2 teaspoon baking powder
2 1/4 cup flour
Cinnamon-Sugar Mixture:
1/4 cup sugar
1 tablespoon of cinnamon
Directions:
1. Preheat the oven to 375. Cream the cream cheese, butter and sugar together until light and fluffy. Beat in the egg and vanilla.
2. Quickly whisk the baking powder and flour together and add slowly to the butter mixture. Mixture will be soft, but not too sticky. In a separate bowl, combine the 1/4 cup sugar and the cinnamon. Add more or less cinnamon to taste.
3. Shape the dough into rounded tablespoons and roll each ball in the cinnamon-sugar mixture. Place on a lightly sprayed cookie sheet and bake at 375 for 8-10 minutes. Watch carefully--you want the edges just beginning to turn a light golden brown. Cool on a wire rack.
SWEET ALMOND SQUARES
[by Michelle, http://vanillaicing.typepad.com/vanilla_icing/2010/01/sweet-almond-squares.html]
Ingredients:
1/2 cup butter
1 cup sugar
1 tsp almond extract
2 tsp baking powder
3/4 cups coarsely chopped almonds
1 3/4 cups flour
Directions:
1. Preheat the oven to 325. Sift the almonds, baking powder and flour and set aside. In another bowl, combine the butter and sugar and beat for 3 minutes. Add the egg and almond extract. Slowly mix in the flour mixture.
2. Divide the dough into four equal portions. Make a long snake out of each portion about 12 inches long and place on a cookie sheet. Pat the 'snake' until it's about 4 inches wide. Repeat with remaining portions.
3. Bake at 325 for 15-20 minutes or until the edges are lightly golden. After you take them out of the oven while they are still hot, run a knife down lengthwise, splitting each portion in half. Then, cut horizontally to make squares. Cool completely.
THUMBPRINT COOKIES
[by Michelle, http://vanillaicing.typepad.com/vanilla_icing/2009/04/thumbprint-cookies.html]
Ingredients:
1.5 cups softened butter
1 cup sugar
3 teaspoons vanilla
4 egg yolks
3.5 cups flour
4 egg whites, lightly beaten
2.5 cups finely chopped/coarsely ground walnuts
Jam or Preserves of your choice*
Directions:
1. Preheat the oven to 350 and line baking sheets with parchment paper or lightly grease baking sheets. In a bowl, cream together the butter and sugar until light and fluffy.
2. Beat in the vanilla and yolks until well combined. Slowly mix in the flour. If the dough seems too soft, cover and refrigerate for 30 minutes or until easy to handle. I've found that I am always able to handle the dough immediately as long as my butter was room temperature and not too soft.
3. Shape the dough into 2 inch balls, dip in the beaten egg white and roll in the walnuts. Place on baking sheet. Using your thumb, press an indentation into the center of the cookie. Shape the remaining dough, place each cookie about 2 inches apart.
4. Bake at 350 for 13-17 minutes or until the edges are lightly browning on the edges. Remove the baking sheet from the oven and let the cookies cool for a minute. They will have puffed slightly in the oven and you will need to use your thumb or finger to press down the indentation you made prior to baking.
5. Fill each indentation with jam or preserves and then place cookies on wire rack to cool. Serve or store cookies in an airtight container in a single layer.
RASPBERRY HEARTS
[by Michelle, http://vanillaicing.typepad.com/vanilla_icing/2009/04/raspberry-hearts.html]
Ingredients:
3/4 cup soft butter
1/2 cup powdered sugar
1 tsp almond extract
1 egg
dash of salt
1/2 cup finely ground almonds
1 1/2 cups flour
1/2 cup powdered sugar
4 tsp lemon juice
raspberry preserves
additional powdered sugar
Directions:
1. Combine the butter, 1/2 cup powdered sugar, extract, egg, salt, ground almonds and flour. Mix well. Cover and refrigerate for 30-45 minutes.
2. Preheat the oven to 375. Dust a rolling pin and a work surface lightly with flour. Working with half of the the dough at a time, roll it out to 1/8 inch thick. Cut out hearts. Cut out the center of half of the hearts. Repeat with remaining dough making sure you have the same number of bottoms (solids) and tops (holes).
3. Bake on parchment lined sheets, first the bottoms for 8-10 minutes OR until the edges are just barely beginning to turn golden. Bake the tops for 7-8 minutes OR until the edges are just barely beginning to turn golden. Cool completely on a wire rack.
4. Make the glaze by combining 1/2 cup powdered sugar with the lemon juice. Spread the glaze lightly on each bottom (cover the whole thing--don't worry about where the hole from the top is) and place a top on top. Allow to dry.
5. Fill cookies with raspberry preserves. Be careful not to overfill. Sprinkle or sift additional powdered sugar over the cookies.
Note: These cookies can be made and 'glued' together several days ahead of time and stored in an airtight container. Fill cookies with preserves on the day you plan to serve them.
BUTTER COOKIES
[by Michelle, http://vanillaicing.typepad.com/vanilla_icing/2009/04/butter-cookies.html]
Ingredients:
1 cup of softened butter
1/2 cup sugar
1/2 teaspoon salt
1/2 teaspoon baking powder
2 1/4 cups flour
Sparkling Sugar (Optional)
Directions:
1. Preheat the oven to 275. Line baking sheets with parchment paper if desired. Cream the butter and sugar together until light and fluffy. In a separate bowl, whisk together the salt, baking powder and flour. Add the flour to the butter mixture and beat until it comes together.
2. Form the doughs into balls. If using the sparkling sugar, pour some into a small bowl. Take each ball and flatten it until it's slightly less than 1/2 inch thick in the sparkling sugar. Place the cookie on the sheet sugar side up and continue until all cookies have been shaped. If not using the sparkling sugar, simply flatten the balls and place them on the sheet. This cookie puffs up slightly but does not spread which means you can put the flattened disks about an inch apart on your baking sheet.
3. Bake at 275 for 35-40 minutes. The edges won't be gold but the cookie will be firm and the underside will be golden. I prefer a crisper butter cookie and I bake mine for 40 minutes. Cool completely and serve or store in an easily accessible cookie jar!
CHEESE CRACKERS
[by Michelle, http://vanillaicing.typepad.com/vanilla_icing/2009/06/cheese-crackers.html]
Ingredients:
1/2 cup softened butter
3/4 teaspoon salt
1.5 cups flour
2.25 cups sharp cheddar, grated
4-6 tablespoons of water
Additional sea salt if desired
Directions:
1. In bowl combine the butter, salt, flour and cheddar. Add the water, 1 tablespoon at a time until the dough forms a ball. Mix another minute until the dough is smooth.
2. Roll the dough into a log with a diameter of about 1 inch or so. You may make it a little smaller or larger depending on your cracker size preference. Wrap in plastic wrap and freeze for 30-40 minutes.
3. Preheat the oven to 400. Remove the dough from the freezer. Using a very sharp knife or a dough scraper, slice off thin rounds of the dough. They should be no more than 1/8 of an inch thick. Lay them out on a ungreased or parchement lined baking sheet. Sprinkle with additional sea salt if desired.
4. Bake 15-20 minutes, checking frequently. The edges should be lightly browned and the cracker should be crisp even though it is still hot. Slide the parchment paper or the crackers onto a wire rack to cool completely before eating or storing.
Makes about 100 crackers or 3/4 a pound of crackers
CHOCOLATE CHIP SCONES
[by Michelle, http://vanillaicing.typepad.com/vanilla_icing/2009/01/chocolate-chip-scones.html]
Ingredients:
1 cup flour
1/4 teaspoon salt
1 teaspoon baking powder
2 tablespoons sugar
1/2 cup butter, cold and cut into cubes
3/4 cups semisweet chocolate chips
1 egg
2 tablespoons milk
Directions:
1. In a bowl, combine the flour, salt, baking powder and sugar. Place the cubed cold butter in the bowl and using your fingertips rub the butter into the flour mixture until it resembles fine crumbs. Stir in chocolate chips.
2. In another small bowl, whisk together the egg and the milk. Add it to the flour mixture and using a fork stir until the mixture forms into a rough ball. Don't overmix.
3. Lift onto a baking sheet and pat into a circle that is about 1 inch thick.. Try not to overwork the dough. Cut it into 8 wedges and separate them from one another.*
4. Bake at 425 for approximately 15 minutes or until golden brown. Best when served warm.
Note: *At this point, you can also cover the scones with plastic wrap and put them in the fridge until you are ready to bake them. I wouldn't keep them in the fridge like that for more than a few hours.
CHOCOLATE ICED SHORTBREAD COOKIES
[http://vanillaicing.typepad.com/vanilla_icing/2008/11/shortbreads-scarves.html]
Ingredients:
1 cup soft butter
1/2 cup powdered sugar
1-2 teaspoons vanilla --glug it in, don't dirty your teaspoon
2 cups flour
1 cup of chocolate chips-- (I used 60% cacao Ghiaradelli bittersweet chips, but have used milk chocolate and plain old semi-sweet before)
Directions:
1. Combine all ingredients until smooth. If too soft, refrigerate for 30-60 minutes. Shape into pinky-finger shaped and sized cookies. Bake for 9-11 minutes at 350 degrees or until light gold on the edges/bottom. Cool.
2. In a double boiler, melt chocolate chips. Give each cookie a thick stripe of chocolate. Eat.
CHOCOLATE CRINKLE COOKIES
[From the depths of Michelle's box of accumulated recipes, http://vanillaicing.typepad.com/vanilla_icing/2009/11/chocolate-crinkle-cookies.html]
Ingredients:
1/2 cup butter, melted
1 1/4 cups sugar
2 eggs
2 tsp vanilla
1 3/4 cups flour
1 tsp baking soda
1/2 tsp salt
1/2 cup cocoa
Additional sugar for rolling
Directions:
1. Combine flour, baking soda, salt and cocoa and set aside. Mix butter and sugar together until well combined. Beat in eggs one at a time and stir in vanilla. Mix in dry ingredients. Cover bowl and refrigerate dough for two hours (I refrigerated it overnight.)
2. When ready to bake, preheat the oven to 350. Shape dough into smooth, 1 inch balls and roll in sugar. Place on a greased (or parchment covered) baking sheet and flatten slightly. Bake for 10-12 minutes.
3. Cool on pan for 1 minute and then remove to wire rack to cool completely.
MINT MILANOS
[by Michelle, http://vanillaicing.typepad.com/vanilla_icing/2009/02/strawberry-hearts.html]
Ingredients:
1/2 cup room temperature butter----never margarine!
3/4 cup + 2 tablespoons sugar
1 egg
1 1/2 teaspoons peppermint extract
1/4 teaspoon salt
1/2 teaspoon baking soda
1 1/3 cups of all purpose flour
Semi-sweet chocolate, 4-8 ounces OR chocolate of your choice.
1 tablespoon butter
Coarse colored sugar
Directions:
1. Preheat oven to 350.
2. In a small bowl, whisk salt, baking soda and flour together and set aside. In another mixing bowl, beat butter and sugar on medium high until light and fluffy--about 5 minutes. Add the egg and the peppermint and beat well. With the mixer on low (or by hand) slowly add in the flour mixture in thirds, stirring until just combined.
3. Drop rounded teaspoons (or larger depending on your size preference) onto a lightly greased cookie sheet or a cookie sheet with lightly greased parchment paper. It's important to try to get them to be the same size. Bake 12-15 minutes or until the edges are just beginning to turn golden. Let cool on the sheet for an additional minute before removing to a wire rack to cool. Cool cookies completely before assembling.
4. In a double boiler, melt the chocolate and butter. Spread the bottom of one cookie and place another cookie's bottom on top of it. You can either spread enough to squish chocolate out or you can spread a little chocolate around the seal yourself. Roll the edges in coarse colored sugar.
Note:This cookie will keep well for up to a week if it's placed in an airtight container and put in a cool place.
INSIDE-OUTSIDE PEANUT BUTTER BROWNIES
[by Michelle, http://vanillaicing.typepad.com/vanilla_icing/2009/03/peanut-butter-brownies.html]
Ingredients:
For the brownies:
3/4 cups butter, melted
1.5 cups sugar
3/4 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons vanilla
3 eggs
1/2 cup cocoa
3/4 cups flour
1/2 cup peanut butter chips
For the topping:
1/2 cup creamy peanut butter
2 cups powdered sugar, sifted
1 teaspoon vanilla
1/4 cup whole milk
Directions:
1. Preheat oven to 350. In a bowl, beat together the butter and sugar until well combined. Add in baking powder, salt and vanilla. Add the eggs and beat on medium high for 2-3 minutes. Turn the mixer to low and slowly add in the flour and cocoa until just combined. Stir in the peanut butter chips.
2. In a greased 8 by 8 pan OR in an 8 by 8 pan lined with foil and sprayed with Pam (this way really is the best..you can lift the whole thing right out later and have none of that botched first brownie out of the pan deal) spread the brownie mixture. Bake for 35-45 minutes. <----This is really going to depend on your oven. Some days my oven likes to finish them up in about 33 minutes and other days 42. You'll be able to tell they are done when the edges pull away from the side of the pan and the center looks set. But..be careful not to overbake!
3. In a separate bowl, combine the peanut butter and vanilla. Alternate the powdered sugar with the milk, beating on medium until you have a thick but smooth textured 'icing.' Spoon out the icing over the brownies and let it rest a minute. The heat of the brownies will soften it somewhat and then make it easier to spread.
4. Let the brownies cool COMPLETELY. Resist any and all temptation. Then, using the sides of the foil, lift the brownies out of the pan and peel down the foil. Get a large sharp knife---a butcher knife works well--run it under very hot water until the blade is hot. Give it a quick dry with a towel and make your first cut into the brownies. I find doing it all in halves works well. Rinse off the knife with more hot water until the blade becomes hot again and repeat until you have cut the entire square into the size you like. Keeping the blade hot (but dry) in between each and every cut will give you smooth clean edges.
Note: Store at room temperature but well covered.
FOURTH STOP. An admirable family of bakers....Food O' Del Mundo [http://foododelmundo.com]...Congratulations for you have done well!
MILLION $$$$ BROWNIES
[http://foododelmundo.com/2010/03/21/million-brownies/]
Makes a 9′x13″ cake pan
In medium saucepan over low heat melt while stirring:
1 Cup Butter
3/4 Cup Cocoa Powder - Dutch Process makes a darker chocolatier brownie
Add and mix well:
2 Cups Sugar
Add one at a time whisking vigorously between each addition:
4 Eggs
Add and mix well:
1 Cup Flour
1/2 tsp Salt
1 tsp Vanilla
Spray a 9″x13″ pan with cooking spray then pour in batter and bake at 350°
for about 30 minutes or just until it starts to pull away from the edge of the pan.
Let cool only slightly before frosting with:
Million $$$ Frosting
In small sauce pan over medium heat, melt while whisking:
1/2 Cup Butter
1/4 Cup Cocoa Powder
1 Pound Powdered Sugar (about 4 Cups)
1 egg
1 1/2 tsp Vanilla
1 1/2 tsp Lemon Juice
Pour warm frosting over warm brownies – optional to top with chopped Pecans.
NYT CHOCOLATE CHIPPERS
[Adapted from The New York Times, David Leite and Jacques Torres]
Makes 15-18 cookies
Sift into a bowl and set aside:
2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
1 2/3 cups (8 1/2 ounces) bread flour
1 1/4 teaspoons baking soda
1 1/2 teaspoons baking powder
1 1/2 teaspoons coarse salt
With an electric mixer, until very light, about 5 minutes:
2 1/2 sticks (1 1/4 cups) butter
1 1/4 cups (10 ounces) light brown sugar
1 cup plus 2 tablespoons (8 ounces) granulated sugar
Add:
2 eggs, one at a time, mixing well after each addition.
Stir in:
2 tsp vanilla
Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds.
Drop in and incorporate without breaking:
11 ounces to 1 1/4 pound bittersweet chocolate chips Ghirardelli makes a 60% one (I like fewer choc chips – you may want the full amount)
Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
When ready to bake, preheat oven to 350º
Line a baking sheet with parchment paper or a nonstick baking mat.
Scoop six 3 1/2-ounce mounds of dough (about 1/3 cup) onto baking sheet,
Optional to sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes.
TOFFEE SQUARES (upgrade version)
[http://foododelmundo.com/2009/10/25/mr-davis-toffee-squares/]
In mixer on med-high speed beat together until fluffy:
1 Cup Butter
1 Cup Light Brown Sugar
Add and mix well:
1 Egg
1 tsp Vanilla
Add and mix just until blended:
2 Cups Sifted All Purpose Flour
1/4 tsp Salt
Pat into greased 9″x13″ cake pan.
Bake at 350º for 20-25 minutes or until lightly golden
Remove from oven and IMMEDIATELY sprinkle on about:
1 Cup Ghirardelli 60% Chocolate Chips
When they start to melt, and are still hot, spread them around with a knife or rubber scrapper to make your “frosting.
SPECULAAS
[http://foododelmundo.com/2009/12/06/speculaas-sinterklass/]
This recipe may seem to have a lot of flour – and it does in order to keep it from sticking to the wood cookie mold. You CAN add less flour without harming the outcome. If you don’t have a mold you can also roll these out and cut them in rectangles. One more note – these made four of the cookie molds – 17″ in length! - you may want to start with a half recipe.
In mixer cream together:
1 Cup Butter
3 Cups DARK Brown Sugar – no exceptions!
2 Eggs
3 Tbsp Cinnamon
1 Tbsp Ginger
1 1/2 tsp Cloves
1 tsp Baking Powder
1 tsp Salt
Slowly add in:
2 Cups Four
Remove from mixer – pour dough on counter and BY HAND knead in one cup AT A TIME until it becomes nice and brown and pliable:
4 MORE Cups Flour
Roll out onto floured surface and cut rectangular or with cookie cutters.
Bake at 375 until good and done – CRISPY IS KEY! Time varies to size of cut-out start at 8 minutes and go from there.
PFEFFERNUSSE
[http://foododelmundo.com/2009/12/22/pfeffernusse/]
Ingredients:
3 1/2 c flour
2 tsp baking powder
1 1/2 tsp cinnamon
1 tsp ground ginger
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cloves
1/2 tsp cardamom
1/4 tsp freshly ground black pepper
1 c butter
1 c sugar
1/4 dark molasses
1 egg
sifted powder sugar
Directions:
Grease cookie sheets, set aside. Place flour, baking powder, cinnamon, ginger, baking soda, salt, cloves, cardomom and pepper in large bowl, stir to combine. Beat butter and sugar in large bowl with mixer at medium speed until light and fluffy. Beat in molasses and egg. Gradually add flour mixture. Beat at low speed until dough forms. Cover dough and refrigerate until firm, 30 min or up to 3 days.
Preheat oven to 350 degres. Roll dough into 1-inch balls. Place balls 2 inches apart on prepared cookie sheets. Bake 12-14 min or until golden brown. Remove cookies to wire racks, dust with sifter powedered sugar. Store tightly covered at room temp or freeze up to 3 months.
ALMOND BISCOTTI
[http://foododelmundo.com/2009/12/31/almond-biscotti/]
Ingredients:
1/4 c finely chopped almonds
1/2c sugar
2 T butter
4 egg whites, lightly beaten
2 tsp almond extract
2 tsp baking powder
1/4 tsp salt
Directions:
Preheat oven to 375 F. Place almonds in small baking pan. Bake 7 to 8 minutes or until golden brown,k watching carefully. Set aside.
Beat sugar and butter in medium bowl with electric mixer until smooth. Add egg whites and almond extract, mix well. Combine flour, baking powder and salt in large bowl. Stir egg white mixture and almonds into flour mixture until well blended.
Spray two 9×5 inch loaf pans with cooking spray. Evenly divide dough between prepared pans. With wet fingertips, spread dough evenly over bottoms of pans.
Bake 15 min or until knife inserted in centers comes out clean. Remove from oven and turn out onto cutting board. As soon as loaves are cool enough to handle, cut each into 16 (1/2-1 inch thick) slices. Place slices on baking sheets covered with parchment paper or sprayed with cooking spray. Bake 5 minutes, turn over and bake 5 more minutes or until golden brown.
Serve warm or cool completely and store in airtight container.
MONSTER COOKIE
[http://foododelmundo.com/2009/09/29/monster-cookies/]
It also doesn’t have any instructions – make just like any other regular drop cookie dough – cream together butter & p-butter add sugar cream more – add eggs – cream more – add oats & levening stir to mix in and drop the goodies in and mix on low until blended in – you can do that part by hand if you want. Enjoy!
AUNT EVA'S MUD HEN BARS
[http://foododelmundo.com/2009/10/09/aunt-evas-mud-hen-bars/]
Ingredients:
1/2 cup margarine (or butter)
1 cup sugar
3 eggs
1 1/2 cups flour
1 TB baking powder
1/4 tsp salt
1 cup nuts, chopped
1/2 cup chocolate chips
1 cup mini marshmallows
1 cup brown sugar
Directions:
1. Cream shortening and sugar.
1. Beat 1 egg and 2 yolks.
3. Sift flour, baking powder and salt. Mix in.
4. Spread in 9"x13" pan.
5. Sprinkle with nuts, chips and marshmallows over the batter.
6. Beat 2 egg whites until stiff.
7. Fold in brown sugar.
8. Spread over top of cake.
9. Bake at 350F for 30 to 40 minutes.
DULCE DE LECHE BARS
[http://foododelmundo.com/2009/07/16/dulce-de-leche-bars/]
Preheat oven to 350°
Grease a 9×13 pan WELL.
Spread cookie dough in bottom of pan about 1/3″ deep
Heat 1 Can Dulce de Leche in microwave safe bowl just until spreadable – warm NOT HOT! Spread it over the top – leave a small space from the edge of the pan
Sprinkle with 1 Cup Heath Bar Topping
Sprinkle with 1 Cup Crumb Topping
Bake for about 30-45 minutes. I baked mine in large sheet pans and they took almost an hour. Just be sure the center is not jiggling and the top is a light golden brown.
Cookie Dough
Blend together
1 Cup Brown Sugar
1/2 Cup White Sugar
3/4 Cup Butter softened
Now add and beat well
2 Eggs
2 tsp Vanilla
Mix together these dry ingredients Then add to main bowl and blend just until combined. Do NOT over mix.
2 1/4 Cups Flour
1/2 tsp Baking Soda
1/4 tsp Salt
Lastly add and mix in
1 Cup White Chocolate Chips – optional!
Crumb Topping:
Take 1/4 to 1/2 Cup cookie dough and mix together with 1/2 to 3/4 Cup oatmeal with your hands until it becomes a crumbly consistency.
I mixed this crumb topping with the Heath Bar topping and sprinkled it on all at once.
ENGLISH TOFFEE
[http://foododelmundo.com/2009/12/23/english-toffee/]
Ingredients:
2 sticks butter
1 cup sugar
1/4 cup water
1/2 tsp salt
1 cup chocolate chips
Directions:
Mix butter, sugar, water and salt in heavy sauce pan.
Stir constantly while cookin to hard-crack stage 290 degrees.
Don't let it get too dark.
After you get it to the hard crack stage of 290 to 310 degrees, pour on greased butter sheet pan with edges - this is some slippery stuff.
Let it cool only slightly then sprinkle on the chocolate chips – Ghiradelli makes a nice 60% cocoa chip that would be ideal! Let the chips melt then spread around to ‘frost’ – optional to sprinkle with toasted pecans or almonds.
Enjoy your buttery, sugary treat – I know we did!
AMISH SUGAR COOKIES
(Jelly Bean Cookies or Easter Cookies)
[http://foododelmundo.com/2009/04/06/an-easter-treat/]
Ingredients:
1 cup white sugar
1 cup powdered sugar
1 cup butter
1 cup oil
1 tsp vanilla
2 eggs
4 1/2 cups flour
1 tsp salt
1 tsp baking soda
1 tsp cream of tartar
Directions:
No need to grease the cookie sheet.
Drop by tablespoon onto cookie sheet.
Easiest when dough is at room temp.
Flatten cookie slightly with bottom of glass that’s been dipped in sugar – colored sugar is pretty.
Top each cookie with jelly beans
Bake at 350º until slightly golden at edges.
Approximately 8-12 min.
FRUIT PIZZA
[http://foododelmundo.com/2009/07/07/fruit-pizza/]
To make the crust you take Amish Cookie dough (store bought cookie dough would work too) and you just make a big circle out of your cookie dough. Make sure you don’t make it to thin.
If you put a silpat liner in the pan it makes life so much easier when the cookie is done baking.
On the cookie crust, put your frosting on we used this Cream Cheese Frosting but your own vanilla frosting recipe or store bought will work too. It’s like the sauce on a normal pizza. Spread the frosting about a finger width from the edge so you have a crust like a pizza.
Cream Cheese Frosting
With an electric mixer beat together equal parts:
Cream Cheese and Butter
Add desired amounts of:
Sugar and Vanilla
Beat until light and fluffy.
For this cake I used about 4 Cups of frosting. I usually make extra because it freezes well and I hate not having enough frosting mid-way through assembling a cake.
Now take your kiwi slices and put them on the outer edge of the frosting overlapping a little.
Now your mangoes put those right next to your kiwi.
Now add your rasberries in the center and slice it up like a pizza and eat up!!!
our FIFTH STOP. Anja with her thoughts on food. [anjasfood4thought.blogspot.com]
CHERRY PISTACHIO SPICE COOKIES
[http://anjasfood4thought.blogspot.com/2010/04/cherry-pistachio-spice-cookies.html]
Ingredients:
1 cup of whole wheat flour
1/4 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon ginger powder
1 egg
5 tablespoons olive oil
1/4 cup agave syrup
1/4 cup low fat yogurt
1/2 cup chopped pistachios
3/4 cup dried cherries
Yields ca. 15-20
Directions:
Preheat oven to 180C. Line baking sheet with parchment paper.
In a bowl, combine flour, baking powder, baking soda, salt and spices. Mix well. Stir in the dried cherries.
In another bowl, beat the egg lightly. Stir in oil, agave and yogurt until well combined. Combine wet ingredients with dry ingredients. Drop teaspoons of the batter onto the baking sheet, leaving some space between the cookies. Sprinkle chopped pistachios on top of each cookie. Bake for 15-20 minutes, or until cookies turn golden brown at the edges. Let cool completely on wire rack. Keep in airtight container.
CORNMEAL THYME COOKIES
[http://everylastcookie.blogspot.com/2009/09/cookie-039-cornmeal-thyme-cookies.html
Makes about 3 dozen
Ingredients:
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1 cup stone-ground yellow cornmeal
1/2 teaspoon salt
8 ounces (2 sticks) unsalted butter, softened
1 1/4 cups sugar
2 large eggs
3/4 cup dried currants
1 tablespoon plus 1/2 teaspoon finely chopped fresh thyme
Directions:
1.Preheat oven to 350 degrees, with racks in upper and lower thirds. Line two baking sheets with parchment paper; set aside. Whisk together flour, baking soda, cornmeal, and salt in a medium bowl.
2.Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; cream on medium speed until pale and fluffy, about 3 minutes. Mix in eggs, 1 at a time. Add flour mixture; mix on low speed until just combined. Mix in currants and thyme.
3.Using a tablespoon or a 1 1/2-inch ice-cream scoop, drop rounded balls of dough onto lined sheets, spacing them 2 inches apart. Bake, rotating and switching positions of sheets about halfway through, until pale golden, 10 to 12 minutes. Transfer cookies, on parchment, to a wire rack. Let cool completely.
ARABIAN NIGHTS COOKIES
[http://anjasfood4thought.blogspot.com/2010/02/arabian-nights-cookies.html]
Ingredients:
1 cup whole wheat flour
1/3 cup butter
1/4 cup ground almond or hazelnut
1 egg
1 teaspoon orange zest
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/2 teaspoon ground cloves
2 tablespoons milk
pinch of saffron
3 tablespoons candied orange peel
4 tablespoons chopped pistachios
3 tablespoons sesame seeds
1 tablespoon honey
1 tablespoon butter, softened
Yields 25-30 cookies
Directions:
In a bowl, combine flour, butter, honey, ground almonds, egg, orange zest and spices and mix well. Keep dough in the fridge for 1 hour.
In the meantime, heat the milk and dissolve saffron threads in it. Finely chop the pistachios and the candied orange peel. Combine saffron in milk, pistachios, orange peel, sesame seeds, honey and butter in bowl until it resembles a rough paste.
Preheat oven to 170C. Line baking sheet with parchment paper.
Roll out the dough until about 1/4 of an inch (1/2cm) thick and cut cookies with a cookie cutter. Place them on the baking sheet and spread about half a teaspoon of the pistachio orange sesame mixture on it. Bake for 15 minutes. Let cool completely and store in airtight container.
HAZELNUT COOKIES
[http://anjasfood4thought.blogspot.com/2010/05/hazelnut-cookies.html]
Ingredients:
1/2 cup whole hazelnuts + more chopped hazelnuts for garnish
3/4 cup whole wheat flour
1/2 teaspoon salt
100g (3-4 oz) cold unsalted butter
1/4 cup agave syrup
Yields ca. 20
Directions:
Toast 1/2 cup of hazelnuts in a dry pan over medium heat for about 5 minutes. Take off the heat. Rub off the peel of the hazelnuts with a kitchen towel. Not all peel will come off, but that's fine.
In a food processor, blend toasted and peeled hazelnuts until it becomes a fine meal. Combine with flour and salt and blend again. Add the butter in small bite size pieces and process until the mixture becomes crumbly. Slowly add the agave. Mix until batter gets texture of a dough.
Form into a round log with about 2 inch diameter. Wrap in plastic and chill in the fridge for an hour.
Preheat oven to 180C. Line baking sheet with parchment paper.
Unwrap the dough and cut slices off the log, each one about 1/2 inch thick. Place on baking sheet and garnish with chopped hazelnuts. Press the hazelnuts into the dough a little, so they will stick. Bake for 10-12 minutes or until edges begin turn golden brown. Let cool completely on wire rack. Keep in airtight container.
LEMON COCONUT COOKIES
[http://anjasfood4thought.blogspot.com/2010/02/lemon-coconut-cookies.html]
Ingredients:
1/8 cup (50g/2oz) butter, softened
1 egg
1/4 cup agave syrup
1 lemon, peel of
3/4 cup whole wheat pastry flour
1/8 teaspoon salt
1 teaspoon baking powder
1/2 cup unsweetened coconut flakes + more for coating
Yields 20-25
Directions:
Combine butter, agave, egg, and lemon peel in a large bowl and mix well.
In another bowl combine flour baking powder and salt. Stir in the dry ingredients into the lemon peel mixture until well blended. Stir in the coconut flakes. Cover and keep the dough in the fridge for about 30 minutes or until stiff enough to handle.
Preheat oven to 150C. Line a baking sheet with parchment paper.
Shape dough into cherry-sized balls. Roll in coconut flakes until fully coated and place on the baking sheet. Bake for about 18 minutes. Cookies will flatten a bit during the baking process. Remove the cookies from the baking sheet immediately to a wire rack. Let cool completely before storing them in airtight container.
ORANGE RAISIN OATMEAL COOKIES
[http://anjasfood4thought.blogspot.com/2010/02/orange-raisin-oatmeal-cookies.html]
Ingredients:
3/4 cups whole wheat pastry flour
3/4 cup rolled oats (quick-cooking)
1/2 teaspoon salt
1/4 teaspoon baking soda
1/3 cup butter, softened
1/3 cup agave syrup
1 egg
1 orange, peel of
1 large ripe banana, mashed
1/4 cup walnut, chopped
3/4 cup raisins
Orange Sugar Frosting (Optional)
100g icing sugar
3 tablespoon of fresh orange juice
Yields ca. 20
Directions:
Preheat oven to 180C. Line a baking sheet with parchment paper.
Combine all dry ingredients in a bowl. Mix well. In another bowl, cream together butter, agave and orange peel. beat in the egg. Add mashed banana and stir until all is well combined. Stir in walnuts and raisins. Combine flour mixture and wet ingredients and mix well. Form 1-inch balls out of the dough, then press the ball between the palm of your hands to form a disc. Place on baking sheet and bake for 10-12 minutes. Let cookies cool on a wire rack.
In the meantime, prepare the frosting. Stir in 3 tablespoons of orange juice into the icing sugar. Coat the tops of the cookies with the frosting. Let stand until frosting becomes solid.
COCOA DATE OATMEAL COOKIES
[http://anjasfood4thought.blogspot.com/2010/03/cocoa-date-oatmeal-cookies.html]
Ingredient:
1/3 cup whole wheat flour
3/4 cup regular rolled oats
1/2 teaspoon baking soda
1/4 teaspoon salt
2-3 teaspoons unsweetened cocoa powder
1 egg
3 tablespoons butter (softened)
1/2 cup date syrup (or regular honey)
1/2 teaspoon vanilla extract
1/2 cup dried dates, chopped
Yields ca. 20 cookies
Directions:
Preheat oven to 180C. Line a baking sheet with parchment paper.
In a bowl, combine flour, oats baking soda, salt and cocoa powder. Stir until well mixed. Set aside.
In another bowl, beat the egg lightly. Add butter, vanilla extract and honey/date syrup. Stir until well combined. Add wet ingredients to dry ingredients. Stir in the chopped dates.
Drop heaped teaspoons of the batter onto the baking sheet. Bake for 10 to 12 minutes.
COCOA COCONUT BALLS
[http://anjasfood4thought.blogspot.com/2009/11/cocoa-coconut-balls.html]
Ingredients:
1/2 can of white beans, drained and rinsed
2 tablespoons of canola oil
4 tablespoons of agave syrup
1 teaspoon of vanilla extract
1/2 cup of chopped dried dates
50ml milk
1 cup of coconut powder + more to coat cookies
3 teaspoons cocoa powder
1/2 cup of whole wheat flour
1 teaspoon of baking powder
1 teaspoon of baking soda
1/4 teaspoon of salt
Makes ca. 25 cookies
Directions:
Preheat oven to 180 degrees Celsius. Line a baking sheet with parchment paper.
Pulse the beans, oil, agave syrup, milk, chopped dates and vanilla extract in the food processor to a smooth and creamy paste.
In a mixing bowl mix the wheat flour, with the coconut powder, baking powder, baking soda and salt.
Add the chopped apricots and raisins. Combine wet ingredients with the dry ingredients. If the dough is to dry and solid, add a little more milk.
Make little balls out of the dough (approx. size of a walnut). Put some desiccated coconut in a bowl and roll the ball in it to coat them. Place them on the baking sheet. Leave some space between the cookies on the baking sheet. They spread a little while baking.
Put the sheet in the upper third of the oven. Bake for about 15 minutes.
CHOCOLATE TAHINI TRUFFLES
[http://anjasfood4thought.blogspot.com/2009/12/chocolate-tahini-truffles.html]
Ingredients:
2 cups tahini (sesame paste)
3/4 cup raisins
1/2 cup pitted dried dates
1 tablespoon cocoa powder
agave syrup (optional)
finely chopped almonds
finely chopped pistachios
sesame seeds
desiccated coconut
Yields ca. 25-30
Directions:
Combine tahini, raisins, dates and cocoa powder in a food processor and blend until very smooth. If the mixture is too crumbly add water by the tablespoon. If the batter is not sweet enough, add some agave syrup.
Roll the batter into small balls. Coat each ball with either coconut, sesame seeds or chopped nuts. Refrigerate or freeze the balls for at least an hour before serving.
COCONUT CHERRY COCOA BALLS
[http://anjasfood4thought.blogspot.com/2009/12/coconut-cherry-cocoa-balls.html]
Ingredients:
1 3/4 cups sweetened shredded coconut (divided)
2/3 cup cream of coconut
2 large egg whites
1 teaspoon vanilla extract
salt
1/2 cup dried cherries, coarsely chopped
Yields 20-25
Directions:
Heat oven to 160C.
Spread 1 1/2 cups of the shredded coconut on a baking sheet. Bake for about 10 minutes, or until coconut begins to turn golden brown. Set aside.
In a bowl, whisk together cream of coconut, cocoa, egg whites, vanilla, and salt until well combined. Add dried cherries and the baked coconut and stir until well combined. Cover and refrigerate until thoroughly chilled and firm, at least 2 hours and up to 24 hours.
Preheat oven to 160C.
Line a heavy baking sheet with parchment paper. With damp hands, Shape small amounts of the batter into balls, about the size of a walnut. Place the balls on the baking sheet, a little apart apart. Top each ball with a pinch of the remaining untoasted coconut. Bake in the middle shelf of the oven for about 20 minutes, or until the balls are no longer sticky outside but the insides still feel somewhat soft when poked with a finger. Let cool. They keep very well in the fridge.
COCONUT KISS COOKIES
[http://anjasfood4thought.blogspot.com/2009/11/coconut-kiss-cookies.html]
Ingredients:
1/2 can of white beans (white kidney or great northern), drained and rinsed
1/8 cup of canola oil
3 tablespoons of packed brown sugar
1 egg
1 teaspoon of vanilla extract
1 cup of coconut powder + more to sprinkle
1/2 cup of whole wheat flour
1 teaspoon of baking powder
1 teaspoon of baking soda
1/4 teaspoon of salt
1/4 cup of finely chopped dried apricots
1/4 cup of raisins
1 handful of whole hazelnuts or pecan nut halves for garnish
Makes 25-30 cookies
Directions:
Preheat oven to 180C. Line a baking sheet with parchment paper.
Pulse the beans, oil, sugar, egg, and vanilla extract in the food processor to a smooth and creamy paste.
Soak the raisins in warm water for 10 minutes. Then drain.
In a mixing bowl mix the wheat flour, with the coconut powder, baking powder, baking soda and salt.
Add the chopped apricots and raisins. Combine wet ingredients with the dry ingredients.
Make little balls out of the dough (approx. diameter 2-3cm), by rolling them between your palm. Flatten each ball, so it gets the shape of an ice-hockey puck. Leave some space between the cookies on the baking sheet. They spread a little while baking. Garnish the cookies by sprinkling some coconut powder over them. Put a hazelnut or pecan on each cookie.
Put the sheet in the upper third of the oven. Bake for about 15 minutes.
COCONUT DATE SWIRLS
[http://anjasfood4thought.blogspot.com/2009/12/coconut-date-swirls.html]
Ingredients:
5 tablespoons coconut oil
1/2 cup of dried dates, pitted
3 tablespoons of agave syrup
1 egg
1 teaspoon of vanilla extract
1/2 teaspoon salt
1/2 cup of grated unsweetened coconut
3/4 cup rolled oats (quick cooking)
1/2 cup whole wheat pastry flour
1/2 teaspoon baking powder
Serves ca. 20
Directions:
Preheat oven to 180C. Line a baking sheet with parchment paper.
Combine pitted dates, coconut oil, egg, vanilla extract and salt in a food processor and blend until smooth.
In a separate bowl, combine oats, flour, and baking powder. Add the wet ingredients to the dry mixture and stir until well combined.
Use a piping bag to make swirls out of the dough. Alternatively, drop tablespoons of dough onto the baking sheet, leaving a little space between them. Sprinkle some coconut flakes over the cookies for garnish. Bake for about 10 minutes or until golden brown.
BREAKFAST OATMEAL BARS
[http://anjasfood4thought.blogspot.com/2009/09/breakfast-oatmeal-bars.html]
Ingredients:
1.5 cups rolled oats
1/2 cup chopped nuts (walnuts, or whole peanuts)
3/4 cup dried fruit (e.g. dates, apricots, raisins, prunes, cranberries)
1 tsp cinnamon
1 tsp salt
1.25 cups milk
1 tsp vanilla
Makes ca. 16 cookies
Directions:
Preheat oven to 180 degrees Celsius. Mix all dry ingredients ion a bowl and set aside. Mix wet ingredients. Pour wet into dry ingredients and stir to combine. Pour the mixture into a 25x25cm baking dish lined with parchment and bake for 40 minutes. Cut into squares while it is still hot. Let cool completely.
CHERRY PISTACHIO BISCOTTI
[http://anjasfood4thought.blogspot.com/search/label/cookies]
Ingredients:
1 1/4 cups whole wheat flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon, ground
1/3 cup pistachios, toasted
1/3 cup dried cherries
1 egg
1/2 teaspoon vanilla extract
1/2 cup agave syrup
Yields ca. 15
Directions:
Preheat oven to 180C. Line a baking sheet with parchment paper.
In a bowl, combine flour, salt, baking powder and cinnamon. Mix until well blended.
In a dry non-greased pan, toast the pistachio kernels over medium heat, for about 3-5minutes. Stir occasionally.
Let cool, then chop roughly. Stir in chopped pistachios and dried cherries to the flour mixture.
In another bowl, whisk together the egg, vanilla extract and agave. Pour the egg mixture onto the flour almond mixture. Stir until all ingredients are incorporated.
Spread some flour on a clean kitchen surface and knead the dough for a couple of minutes. Form a flat long log, about 1 inch high and 5 inches wide. Bake for about 20to 25 minutes or until center feels firm to touch.
Let the log cool for about 15 minutes or until cool enough to handle. Use a serrated knife and cut 1/2 inch slices off the log. Reduce heat of the oven to 120C. Spread out the biscotti slices on the baking sheet and bake for another 20 minutes. Turn them over halfway. Let cool completely.Store in airtight container.
ALMOND MOLASSES BISCOTTI
[http://anjasfood4thought.blogspot.com/search/label/cookies]
Ingredients:
1 1/4 cups whole wheat flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon, ground
1/4 teaspoon ginger, ground
1/4 teaspoon nutmeg, ground
1/2 cup almonds, chopped
1 egg
1/2 teaspoon vanilla extract
1/2 cup agave syrup
2 tablespoons blackstrap molasses
Yields 12-15
Directions:
Preheat oven to 180C. Line a baking sheet with parchment paper.
In a bowl, combine flour, salt, baking powder and spices. Mix until well blended. Add the chopped almonds.
In another bowl, whisk together the egg, vanilla extract, agave and molasses. Pour the egg mixture onto the flour almond mixture. Stir until all ingredients are incorporated.
Spread some flour on a clean kitchen surface and knead the dough for a couple of minutes. Form a flat long log, about 1 inch high and 5 inches wide. Bake for about 20to 25 minutes or until center feels firm to touch.
Let the log cool for about 15 minutes or until cool enough to handle. Use a serrated knife and cut 1/2 inch slices off the log. Reduce heat of the oven to 150C. Spread out the biscotti slices on the baking sheet and bake for another 20 minutes. Let cool completely.
WALNUT PRUNE COOKIES
[http://anjasfood4thought.blogspot.com/search/label/cookies]
Ingredients:
3/4 cup pitted prunes
3/4 walnuts, roughly chopped
1 ripe banana, mashed
1 egg
1 teaspoon vanilla extract
1/8 cup unsweetened apple sauce
1/8 cup canola oil
1/3 cup whole wheat flour
1/2 cup oats (quick cooking or regular)
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/8 teaspoon baking soda
ICING (OPTIONAL)
100g cream cheese
2 tablespoons agave syrup
Yields 25 cookies
Directions:
Preheat oven to 180C degrees. Line a baking sheet with parchment paper. You might have to bake these cookies in two batches.
Combine prunes and walnut in a food processor and pulse until finely chopped. In a bowl, whisk together banana, egg, vanilla, baking soda, applesauce and oil. Stir in chopped prunes and walnuts. Add oats, flour, cinnamon and salt and stir until just combined.
Drop heaped teaspoons of the dough on the baking sheet. Gently press the dough down with your fingertips or a spoon to give the cookies the shape of a disc. Bake for about 20 minutes. Let cool on wire racks.
For the icing, combine cream cheese and agave syrup. Using an icing pipe, decorate each cookie with the cream cheese mixture. Let the icing become solid before transferring cookies to an airtight container.
ANISEED SESAME COOKIES
[Adapted from 101 cookbooks, http://anjasfood4thought.blogspot.com/search/label/cookies]
Ingredients:
2 cups rolled oats
1 cup whole wheat pastry flour (or whole grain spelt flour)
1 tablespoon aniseed, crushed
1 teaspoon baking powder
1 teaspoon baking soda
zest of one lemon
1/2 teaspoon fine grain sea salt
1 can white beans (or chick peas) rinsed and drained
1/4 cup olive oil
1 cup natural cane sugar (or brown sugar)
1 large egg
1 teaspoon vanilla extract
1 cup chopped dates
1/3 cup sesame seeds
Directions:
Preheat oven to 180 degrees Celsius.
Pulse the oats in a food processor until they have the texture of flour. In a mixing bowl mix the oats with the flour, aniseed, baking powder, baking soda, lemon zest and salt.
Pulse the beans/chickpeas, olive oil, sugar, egg, and vanilla extract in the food processor to a smooth and creamy paste.
Combine wet ingredients with the dry ingredients. Stir the dates into the batter.
Place the sesames seeds in a bowl or a deep plate. Make each cookie out of a golf ball size amount of dough. Roll each scoop of dough into a ball then coat it with sesame seeds.
Line a baking sheet with parchment paper and put the sesame coated balls on the sheet, flattening each ball a little (so it gets the shape of an ice-hockey puck). Leave some space between the cookies on the baking sheet. They spread a little while baking.
Put the sheet in the upper third of the oven. Bake for about 15 minutes or until the sesame seeds around the bottom start to get golden.
Makes about 15-18 cookies.
WALNUT FIG BISCOTTIS
[http://anjasfood4thought.blogspot.com/search/label/cookies]
Ingredients:
1 cup walnut pieces, lightly toasted
1 cup dried figs, quartered
1/2 cup toasted mixed seeds
1 1/3 cup whole wheat pastry flour or whole spelt flour
1/4 teaspoon salt
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cloves
4 tablespoons dark brown sugar, packed
2 eggs
1/4 cup olive oil
Directions:
Preheat the oven to 160 degrees Celsius.
Spread the walnuts in a pan and toast for 5 to 7 minutes, or until golden brown and fragrant. Place the dried figs in a food processor and process until they are finely chopped.
Prepare a small loaf pan by lining with parchment paper or buttering it.
Combine the flour, nuts, figs and salt in a medium bowl and set aside. In a separate large bowl whisk together eggs, sugar, vanilla extract and olive oil. Add the flour-nut mixture to the egg mixture and stir until combined. The dough will be quite thick. Fill it into the prepared loaf pan and press the dough into place. The dough should be nice and compact, even at the top, with no air bubbles hiding in there. Bake for 45-50 minutes - or until the loaf tests done. Remove loaf from the oven.
Now heat the oven up to 220 degrees Celsius.
Immediately remove the loaf from pan, and set it upside down on a cutting board. Using a thin serrated knife (or the thinnest, sharpest knife you have), slice the loaf into 1cm thick slices. Place the slices on a baking sheet and bake for 3-4 minutes or until the bottoms are a touch golden and toasty. Pull them out of the oven. Turn them over and bake for another 4-5 minutes or until nice and crisp.
Store the biscotti in an airtight container. They will keep up to about 2 weeks.
Makes 18-20 pieces.
CHOCOLATE CHIP COOKIES
[http://anjasfood4thought.blogspot.com/search/label/cookies]
Ingredients:
1 cup of butter
1 1/2 cups of sugar
1 large egg
1 teaspoon vanilla extract
1 3/4 cups wholemeal pastry flour
3/4 cups unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon baking powder
pinch of salt
80g dark chocolate (min. 70% cocoa)
Directions:
Heat the butter until liquid and let cool down. Combine sugar and egg and stir well. Stir in butter and vanilla extract . In another bowl combine flour, baking soda, baking powder, salt and cocoa powder. Add slowly to the butter mixture constantly stirring until well incorporated.
Shave the chocolate into tiny pieces and gently fold into the dough.
Place teaspoon-sized dollops of dough on a baking tray and bake at 180 degrees Celsius for about 12 minutes.
Makes about 40 cookies.
PUMPKIN WALNUT COOKIES
[http://anjasfood4thought.blogspot.com/search/label/cookies]
Ingredients:
1 3/4 cups wholewheat pastry flour
3/4 teaspoon salt
3/4 teaspoon cinnamon
3/4 teaspoon ground ginger
1 tablespoon baking powder
1/2 cup finely chopped walnuts
1/3 cup solidly packed cooked/steamed pumpkin
3 tablespoons agave syrup
5 tablespoons cold butter
1/2 cup full-fat milk
2 teaspoons honey
12-15 walnut halves for garnish
Makes ca. 12 cookies
Directions:
Cut pumpkin into bite size pieces and steam until tender. Let cool, then mash.
Heat the oven to 180 degrees Celsius.
In a large bowl, combine the flour, baking powder, salt, cinnamon, and ginger. Cut the butter into little pieces and add to the flour mixture. Using your fingertips, work the butter into the flour mixture until it gets a slightly crumbly texture. Then stir in the chopped walnuts.
In a smaller bowl, whisk together the milk, mashed pumpkin, agave syrup and honey. Add wet ingredients to flour-butter mixture. Stir briskly until well combined. Let stand for a few minutes.
Grease a baking sheet or line it with parchment paper.
Flour your hands and your work surface. Gently knead the dough into a ball, then pat it into a 1-inch-thick disk. ut the dough into circles (using a cookie cutter or small drinking glass) and place them on the cookie sheet, leaving a couple of inches between them. Repeat this process until you've used all the dough.
Put one walnut half on each cookie, pressing it a little into the dough. Bake the cookies for about 20 minutes on center oven rack or until light golden brown. Transfer them to a wire rack to cool for 5 minutes before serving.
SNOW KISSES COOKIES
[http://anjasfood4thought.blogspot.com/search/label/cookies]
Ingredients:
4 egg whites
200g walnut meal (or other nut meal, I used almond or hazelnut and it worked fine)
150g sugar
20-25 whole nuts to garnish (almonds, walnuts, hazelnuts)
20-25 wafer papers for baking
Yields 20-25
Directions:
Preheat oven to 150C. Line a baking sheet with parchment paper. Spread 20-25 wafer papers on the baking sheet. Set aside.
Whisk the egg whites until stiff. Slowly add the sugar little by little, Keep whisking. The mixture should still be stiff. Gently fold in the the nut meal. Put one heaped teaspoon of the batter on each wafer paper. Garnish with whole nuts. Bake for about 25-30 minutes. The baking is more a drying of the biscuits than baking. The cookies should still be soft to the touch but more on the dry side. Let cool. Keep in airtight container.
Almond Praline Biscotti
http://thecookiescoop.blogspot.com/2010/06/almond-praline-biscotti.html
( Makes approx. 15 biscotti).
Ingredients:
2 cups all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. salt
2 large eggs
1/2 cup sugar
1/2 cup ( 1 stick) unsalted butter, melted
1/2 tsp. almond extract
1/2 tsp. vanilla
Praline:
1/2 cup sugar
1/2 cup almonds, sliced, toasted
1/2 tsp. salt
Method:
1. Make praline: In a small bowl, mix the almonds with the salt. Set aside.
2. Put a sheet of foil onto a work surface.
3. Place the sugar in a heavy 10" skillet over moderate heat, undisturbed, til it begins to melt. Stir til it reaches a light golden color.
4. Add the almond/salt mixture and quickly stir to coat well. Spread onto the foil. If the mixture hardens too quickly, place the skillet back over the heat til it softens again but you must work fast. (Be careful not to touch the hot sugar mixture). Let it cool til you can touch it.
5. Chop, using a large heavy knife, into small pieces. The food processor might work for this, too. I didn't try it.
**Note: This recipe makes more than you'll need for this one batch of biscotti. Any leftover can be used on a few ways. You can just eat it straight! Or.. you can sprinkle it over ice cream or add it to some melted chocolate, maybe? Wow, that sounds good!**
Biscotti
Method:
Preheat oven to 350. Line a baking sheet with parchment paper.
1. In medium bowl combine the flour, baking powder and salt. Set aside.
2. In large mixer bowl beat eggs and sugar til light and thick.
3. Beat in cooled melted butter, almond extract and vanilla.
4. With mixer on low speed, add the flour mixture and beat just til combined.
5. Stir in 1/2 cup of the chopped almond praline.
6. Scoop the dough out onto the parchment lined sheet. Using a rubber spatula, form the log into a 3"-4" wide by approx. 18" log. Smooth out the top with the spatula.
7. Bake for 20 - 23 minutes, or til the top feels firm to the touch.
8. Take out of the oven and allow to cool at least 20 minutes.
9. Using a serrated knife, cut slices approx. 3/4" thick. ( To make less crumbled biscotti, make sure the biscotti is cool and when you slice, use a gentle sawing motion only halfway through, then just push the knife straight down the rest of the way).
10. Bake the slices 8- 9 minutes on each side at the same 350 oven temp. Just watch the biscotti and check before the time is completely up just in case your oven runs hot. What you want is nice crunchy biscotti but not browned. It will harden up as it cools.
Biscotti will keep for several weeks in an air tight container. I find cookie tins work best.
http://www.sassyradish.com/2009/03/homemade-oreos/
Adapted from Retro Desserts via Smitten Kitchen
Photo courtesy of sugarandchocolate.blogspot.com and Smittenkitchen.com
Makes 25 to 30 sandwich cookies
Chocolate Wafers Ingredients:
1 1/4 cups all-purpose flour
1/2 cup unsweetened Dutch process cocoa (I used a very dark Callebaut)
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 to 1 1/2 cups sugar [I used 1 cup of sugar because I didn't want a very sweet cookie and a very sweet filling]
1/2 cup plus 2 tablespoons (1 1/4 sticks) room-temperature, unsalted butter
1 large egg
Filling Ingredients:
1/4 cup (1/2 stick) room-temperature, unsalted butter
1/4 cup vegetable shortening
2 cups sifted confectioners’ sugar
2 teaspoons vanilla extract
1. Set two racks in the middle of the oven. Preheat to 375°F.
2. In a food processor, or bowl of an electric mixer, thoroughly mix the flour, cocoa, baking soda and powder, salt, and sugar. While pulsing, or on low speed, add the butter, and then the egg. Continue processing or mixing until dough comes together in a mass.
3. Take rounded teaspoons of batter and place on a parchment paper-lined baking sheet approximately two inches apart. With moistened hands, slightly flatten the dough. Bake for 9 minutes, rotating once for even baking. Set baking sheets on a rack to cool.
4. To make the cream, place butter and shortening in a mixing bowl, and at low speed, gradually beat in the sugar and vanilla. Turn the mixer on high and beat for 2-3 minutes until filling is light and fluffy.
5. To assemble the cookies, in a pastry bag with a 1/2 inch round tip, pipe teaspoon-size dollops of cream into the center of one cookie. Place another cookie, equal in size to the first, on top of the cream. Lightly press, to work the filling evenly to the outsides of the cookie. Continue this process until all the cookies have been sandwiched with cream.
Photos by links as provided.
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