I have been eyeing Dorie Greenspan’s recipe for Marie-Helene’s Apple Cake for awhile and finally found the perfect occasion. A New Year’s Eve gnocchi party hosted by friends Pam and Paul. I could hardly show up empty-handed when they were going to teach me how […]
If you like almonds you are going to LOVE this cookie. A crispy almond topping layered on a chewy slightly dense cake. Perfect with a cup of tea. A nice addition to any cookie tray. Try to find the thinnest sliced almonds possible, they seem […]
Coffee Malteds from Dorie’s Cookies a great cookie for all Java Junkies and even those that aren’t coffee lovers. The addition of malted milk powder adds a nutty, vanilla, earthy flavor-a touch of Ovaltine in your cookie. To take them over the top, Jamie dipped them in chocolate, genius!
- 1 1/2 cups (204gms) all-purpose flour
- 1/4 cup (40gms) unflavored malted milk powder
- 1/2 teaspoon baking powder
- 8 tablespoons unsalted butter, cut into chunks, at room temperature
- 1/2 cup (100gms) sugar
- 1/4 cup (50gms) packed light brown sugar
- 1 tablespoon ground coffee, preferably from espresso beans (or use instant or powdered coffee or espresso)
- 1/2 teaspoon fine sea salt
- 1 large egg, at room temperature
- 1 large egg yolk, at room temperature
- 1 teaspoon pure vanilla extract
- Preheat it to 350°F. Line two baking sheets with parchment paper or silicone baking mats.
- Whisk the flour, malt powder, and baking powder together.
- In a stand mixer fitted with the paddle attachment, or in a bowl with a hand mixer, beat the butter, both sugars, espresso, and salt together on medium speed until well blended, about 3 minutes. Scrape down the bowl, return to medium speed and, one by one, beat in the egg, yolk, and vanilla, beating for 1 minute after each goes in.
- Turn off the mixer, add the dry ingredients all at once and pulse, just to begin incorporating the flour and malt powder. When the risk of flying flour is passed, mix on low speed only until the dry ingredients disappear into the dough. You'll have a rather crumbly dough, but that's fine. Give the dough a few last turns with a sturdy flexible spatula and then reach in, knead if necessary and gather the dough into a ball.
- Using a small cookie scoop, scoop out level portions of dough, or use a teaspoon to get rounded spoonfuls. Roll the dough into balls and place them an inch apart on the lined baking sheets.
- Bake the cookies for 14 minutes, rotating the baking sheets top to bottom and front to back after 8 minutes. The cookies will be soft and golden only around the edges; they won't look done, and they're not—they'll firm as they cool. Transfer the sheets to racks and then, after about 10 minutes, carefully lift the cookies onto the racks to cool completely.
- Do Ahead
- Packed in a tightly covered container, the cookies will keep for up to 3 days (after that, they get firmer and are perfect for dunking...in coffee, of course). Wrapped airtight, they can be frozen for up to 2 months.
There is this wonderful bookstore in the City (San Francisco for all you out of towners) called Omnivore. It is a tiny tiny storefront in the middle of a residential neighborhood (parking sucks) close to Delores Park that has become the mecca for cookbook […]
Hi! Jamie here. I’m back for a holiday season of cookies, Christmas music, and lying on the couch watching TV. If you haven’t guessed by now, my mom is kinda crazy about cookies—especially during the holidays. Although I beg her every year not to bake […]
It isn’t intentional and may be a blogosphere faux pax for all I know. Like posting multiple pics on Instagram on a single day which my kids tell me I shouldn’t do. But after posting Sally’s Sesame Cookies I stumbled across another recipe for sesame seed cookies on of all places the Huffington Post. I did a bit of sleuthing as I am prone to do and found that the recipe was created by Dorie Greenspan and first published in Food & Wine magazine. That made this recipe a no brainer. After all Cookies + Dorie Greenspan is a slam dunk as far as I am concerned. So here it is a second sesame seed cookie!
This is perfect for cocktail hour. These cookies are salty with just a touch of sweetness and would compliment any happy hour libation. They have the fine crumb of shortbread and ooze buttery goodness. Totally my kind of cookie plus I love the black and white sesame seeds. To top it off they are quick and easy to make. See? SLAM DUNK.
I chose a duet to go along with this cookie since it has 2 kinds of sesame seeds and drinks are mentioned in the song. Its a classic with about a billion renditions out there. I like the version by a favorite artist of mine James Taylor. Here it is, JT (the original one) with Natalie Cole, Baby It’s Cold Outside.
A food processor makes quick work of the dough (snap) which is then chilled for couple of hours (time to cyber-shop). I originally thought I would cut the dough into little bars but they look better round. I used a 1.5 inch cutter which made them the perfect one bite cookie. Don’t be alarmed by the amount of salt, it is suppose to be salty but is not overly so. The recipe in Huffington Post calls for adding water to help the dough clump but Food & Wine does not. I was able to get the dough to clump without using water. I poured the dough into a ziplock bag and smooshed the dough just until it came together. Don’t overmix! Roll the dough to 1/4 inch thickness using the sides of the bag to create a nice straight edge. It may not fill the entire zip-lock bag but at least you will have 3 even sides. Chill dough until firm. If the dough gets too soft as you are cutting out the cookies, place in fridge or freezer for a couple of minutes to firm it up. You can find almond meal in most markets now a days thanks to the gluten free movement. Two pound bags are available at Costco and are quite reasonable. Black sesame seeds can be found at most Asian markets and probably at Whole Foods.
- From Food & Wine Magazine by Dorie Greenspan
- 1 cup all-purpose flour
- 3/4 cup almond meal or ground almonds (see Note)
- 1/3 cup sugar
- 1 teaspoon fine sea salt
- 1 stick cold unsalted butter, cut into 1/2-inch dice
- 1 large egg, beaten
- Black and white sesame seeds, for sprinkling ( 1:1)
- In a food processor, pulse the flour, almond meal, sugar and salt until combined. Add the butter and pulse until the mixture forms large clumps.
- Turn the dough out onto a work surface and knead gently until it comes together. Divide the dough in half and press each half into a disk. Roll out each disk between 2 sheets of wax paper to 1/4 inch thick. Slide the wax paper–covered disks onto a baking sheet and freeze for at least 1 hour, until firm.
- Preheat the oven to 350° and line 2 large baking sheets with parchment paper. Working with one piece of dough at a time, peel off the top sheet of wax paper. Using a 1 1/2-inch round cookie cutter, stamp out the cookies as close together as possible. Arrange the cookies 1 inch apart on the prepared baking sheets. Lightly brush the cookies with the egg and sprinkle with the black and white sesame seeds.
- Bake the sesame cookies for 17 to 20 minutes, until they are lightly browned; shift the baking sheets from top to bottom and front to back halfway through. Let the cookies cool on the baking sheets for 3 minutes, then transfer them to a wire rack and let them cool completely.
- The rolled-out frozen cookie dough can be wrapped in plastic and kept frozen for up to 2 weeks; thaw the dough slightly before using. The baked cookies can be kept in an airtight container at room temperature for up to 2 days.
- Almond meal is available at health food stores and at many grocery stores. To make your own, process 4 1/2 ounces blanched almonds until finely ground.
- Green-appley California sparkling wine: NV Scharffenberger Brut