Category: Cookies

Bite Size Desserts
Lemon-Turmeric Crinkle Cookies-Eric Does It Again

Lemon-Turmeric Crinkle Cookies-Eric Does It Again

By | | Comments 5 comments

After I recover from the Thanksgiving turkey-stuffing, sweet potato casserole, and pumpkin pie extravaganza, I crank up the Christmas music, which I play until New Year’s Day (yes, I am that obnoxious person who LOVES Christmas music).  I watch The Holiday, in place of Santa Clause (the kids are all grown up now), and patiently wait for…

COOKIE WEEK

Yep, a week’s worth of holiday cookies created by NYTcooking culinary stars like Melissa Clark, Sue Li, Yewande Komolafe, Claire Saffitz, Sue Li, Sohla El-Waylly, and my two favorites, Vaughn Vreeland and Eric Kim.  I peruse the cookies quickly and note which ones I want to try.  Top of the list is usually Eric’s holiday cookie.  For a guy who did not start as a baker, he has a knack for creating the perfect holiday cookie every year.  My favorites, which I have rave about all the time include:

Eric’s Grocery Store Cookie – The supermarket, sprinkle-laden, tooth-achingly sweet Lofthouse Cookie revamped.  Imagine a tender, buttery, not-too-sweet cookie slathered with a buttercream frosting flavored with freeze-dried berries and sprinkles.  The LOFTIER  version of that supermarket cookie.

See that bad boi with the hot pink frosting? Yep, Eric’s Grocery Store Cookie

Gochujang Caramel Cookies – A crisp-edged, chewy-center sugar cookie swirled with sweet & spicy Gochujang (a Korean staple). So damn good.

Matcha Latte Cookie – Make a matcha latte, snap your fingers like Mary Poppins, and turn it into a cookie, that’s this delightful bite. The milk-based frosting is icing on the proverbial cookie, amazing.

And this year, he does it again with his

Lemon-Tumeric Crinkle Cookies

Are you scratching your head?  Thinking what?  The combination of lemon and turmeric works so well.  Eric describes it as “it tastes kinda like Fruit Loops” and I would agree.  The turmeric adds a floral twist to the lemon.  It also adds a vibrant rosy orange hue to the cookie which is simply gorgeous. It is such a pretty cookie with the rosy orange cookie peeking out from under the coat of powdered sugar characteristic of crinkle cookies. Makes me happy.

Let’s Get to the Good Part:  The Cookie

Ok, this is a cakey cookie.  After letting the cookies cool on a rack, I took my first bite…yep, cakey cookie.  In full transparency…not my favorite kind of cookie, give me a good shortbread cookie and I am a happy camper.  But I brought the cookies to a holiday party and they were GOBBLED up.  Folks loved the cookie’s festive color and nuanced flavor.

Meanwhile, a few days later, I grabbed one of the cookies to go with a cuppa tea and immediately remarked to the hubs, “This cookie is better today than the first day”.  The cookies were less cakey, moister, and still very flavorful.  The texture was much more to my liking.  So, note to self.  Make these cookies and squirrel away a couple to munch on a few days later.  Genius.

Pro Tip for Eric’s Cookies

Optimally, make these cookies by hand.  I’ve learned that my Kitchen Aide stand mixer can be a detriment. It’s much too easy to overbeat cookies and cakes when using one.  At the same time, hand-whisking for one minute, isn’t all that easy, lol. SOLUTION: If you don’t want to mix by hand, get a hand mixer!  I did,  it’s a Christmas present from my kids and hubby (although they don’t know yet, shhh).  Make sure to bring the cream cheese to room temp, much easier to beat by hand.

Turmeric

If you aren’t familiar with turmeric, it is a spice in the ginger family. It is widely used and can be found at most grocery stores, especially in Indian and Middle Eastern stores.  Bonus, we are looking at a win-win, turmeric is an anti-oxidant and anti-inflammatory.  It may help with arthritis and other joint disorders, colitis, allergies, and infections.  So this is guilt-free cookie consumption if you ask me.

Word of warning, the downside of turmeric’s brilliant color is that it stains.  Avoid getting it on your clothes or counters!

If you have NYTCooking, a video of Eric making these cookies is on their site on YouTube.

Instead of butter, the cookie is made with cream cheese and olive oil.  I love the use of olive oil in baked goods which is saying a lot, I am a BUTTERvangelical, lol.  I made the dough and refrigerated it overnight.  It was still fairly soft and easy to scoop.  Use a #40 or #50 scoop to portion out the dough.  Roll dough balls in powdered sugar,  you want a generous coat of sugar on each one.  During the bake, start checking the cookies at 12 minutes, especially if using a #50 scoop (less dough).  Allow cookies to cool on a rack, store in an airtight container, and place wax paper in between each layer of cookies.

If you are looking for something different but delicious, include the Lemon-Turmeric Crinkle Cookies on your holiday cookie list.

Print
5 from 1 vote

Lemon-Turmeric Crinkle Cookie

Another winner from Eric Kim for this year's Cookie Week from NYTCooking. Lemon-Turmeric Crinkle Cookie. Made with cream cheese abd olive oil, spiced with turmeric and lemon, it's tender, cakey and delicious.
Course cookies, Dessert
Cuisine Asian-American
Keyword cookie week, cookies, ERic KIm, holiday baking, holiday cookies, lemon-turmeric crinkle cookie, NYT Cooking
Prep Time 15 minutes
Cook Time 10 minutes

Ingredients

Creamed Ingredients

  • 3 tablespoons olive oil
  • ½ teaspoon ground turmeric
  • ¾ cup granulated sugar 150 grams
  • 2 tablespoons lemon zest from about 2 lemons
  • 4 ounces cream cheese at room temperature
  • 1 large egg at room temperature
  • 1 teaspoon vanilla or almond extract
  • ¾ teaspoon baking soda
  • ½ teaspoon coarse kosher salt or fine salt

Dry Ingredient

  • 1½ cups all-purpose flour 192 grams

Coating

  • ¾ cup powdered sugar 92 grams

Instructions

  • In a large bowl, whisk together oil and turmeric until combined. Let sit for about 30 seconds to let turmeric dissolve. Add sugar, lemon zest, cream cheese, egg and vanilla. Vigorously whisk to combine and aerate the mixture, about 1 minute.
  • Whisk in baking soda and salt. Add flour, then switch to a rubber spatula and stir to combine. Cover and refrigerate dough until hard enough to scoop, about 30 minutes and up to 24 hours.
  • Heat the oven to 350 degrees and line a couple of baking sheets with parchment. Using a 1½-tablespoon cookie scoop (or two spoons) and working one at a time, scoop out 1½-inch/29-gram rounds and coat them in powdered sugar. Place them a couple of inches apart on the baking sheets and bake until crinkled and no longer wet-looking on top, 15 to 17 minutes. Let cool completely on the pan before eating.

Notes

To make ahead, prepare cookies then scoop out 1½-tablespoon rounds and set them in a single layer in a resealable container. Freeze the dough, covered, for up to 1 month. When ready to bake, coat frozen dough balls in powdered sugar and bake, adding 1 to 2 minutes as needed.
I prefer weights when baking but without a scale, I would use the scoop and sweep method. Don't pack down your flour.
I’m Gonna Shoyu a New Chocolate Chip Cookie

I’m Gonna Shoyu a New Chocolate Chip Cookie

By | | Comments 0 Comment

I know you all know I am a city girl at heart.  Give me skyscrapers, bridges, cars, museums, and bright lights any day.  Not that I don’t appreciate mountains, forests, and nature, but I prefer the urban jungle.  Whenever we get the chance, we head into The City for the day, Chinatown, the Ferry Building, and Hayes Valley are my favorite areas to wander around.  There is always something going on.  Last weekend we headed to the City for the Hallyu exhibit at the Asian Art Museum.  A look at Korean culture & K-Pop that has taken the world by storm. (Check out my video on IG, for a glimpse at the exhibit).

Lucky for us, the Asian Art Museum also hosted its annual Artisan Fair that weekend.  They had a variety of vendors including crafters, cosmetics, books, and food.  I rarely leave empty-handed.  One of my favorites is the Taiwanese soy sauce from Liv Cook Eat.  Brewed with black soybeans, these soy sauces are sweeter with a nice rounded flavor.  We are hooked on both their Finishing Soy and Delicate Soy.  They’re a bit pricy but we are worth the splurge. LOL.  Next to the soy sauce sat a row of  Soy Sauce Infused Chocolate Chip Cookies by Eating with Edmund.  You know I had to try one.  The cookies were delightful, crispy-edged, buttery, and chocolatey. The flavor was nuanced and subtle.  It leaves you wondering, what is that mellowness in this cookie?  I think it’s the soy sauce.

Soy Sauce Me Up

Soy Sauce:  This is a classic chocolate chip cookie with a tweak, the soy sauce.  Although any soy sauce would work there are distinct differences between soy sauces.  Liv Eat Cook is Taiwanese and is made with black soybeans. It has a richer, rounder flavor than soy sauce made in China or Hong Kong.  It usually has sugar which makes it a touch sweeter.  Chinese Soy Sauces generally have more sodium, so a bit saltier.  Use Dark Chinese Soy Sauce (Lao Chou) which is less salty than the light soy sauce and has a touch of molasses as a sub.  Japanese soy sauces are generally lighter, and a touch sweeter.  I assume that would be fine. Tamari would work also.

Flour:  The OG Cookie from Eating with Edmund was soft and delicate.  I increased the flour by 10% (330 grams) for a sturdier cookie.  If I browned the butter, I would use his original 300gms of flour since moisture is lost when browning butter.  Browned butter would give the cookies a nice toasty flavor, worth a try.  I used King Arthur flour AP which has a higher protein content than Gold Medal. If using GM flour I would increase the amount of flour by 5-10%.

Sugar: Light or dark brown sugar will work.  I used light brown sugar.

Chocolate:  Chocolate chips can be used but I prefer chopping up a bar.  Mainly for presentation, different-sized & shaped pieces seem to look better. Reserve enough pieces to be pressed into the surface of each dough ball right before baking.  Puddles of chocolate on the surface of each cookie, a nice look.

Toffee:  Toffee and soy sauce complement each other.  I used TJ’s Toffee Bars, chopped into pieces for 1/2 of the chocolate.  Delish.

Bang-a-Pan;   A couple of minutes before the cookies finish baking, rap the pan to deflate the cookies to create ridges. Optional.

The Swirl:  Chocolate pieces, toffee, and marshmallows tend to melt and ooze creating funny-shaped cookies.  No worries, invest in a 3-4 inch round cookie cutter (or a glass will work too).  As soon as the cookies come out of the oven, place your round cutter over those cookies and swirl, voila’ perfectly round cookies. Of course, if you don’t mind them not being perfectly round…skip this step!

The Finish:  I love finishing these cookies with a sprinkle of flaked salt like Maldon.

Enjoy!

Print

Soy Sauce Chocolate Chip Cookies

Adapted from Eating with Edmund, Soy Sauce Chocolate Chip Cookies. Buttery, crisp, delicious chocolate chip cookies with a soy sauce twist.
Course cookies, desserts
Cuisine Asian-American
Keyword chocolate chip cookie, soy sauce, soy sauce chocolate chip cookies
Prep Time 20 minutes
Cook Time 10 minutes

Ingredients

Creamed Mixture

  • 1 cup unsalted butter room temperature
  • 3/4 cup granulated sugar 150 grams
  • 3/4 cup brown sugar 165 grams
  • 1 teaspoon vanilla extract
  • 2 tablespoons Liv Cook Eat Finishing Dark Soy Sauce or your favorite dark soy sauce
  • 2 large eggs
  • 1/2 tsp almond extract optional

Dry Ingredients

  • 2 1/2 cups all-purpose flour (I use King Arthur Flour) 300 grams
  • 1 1/2 teaspoons baking soda

Adds

  • 1 cup bittersweet dark chocolate chips, chunks, or chopped
  • 1/2 cup Chocolate Toffee bar, I use TJ chocolate toffee chopped, sustitute for 1/2 cup of the chocolate chips (optional)
  • Sea salt flakes like Maldon for sprinkling on cookies

Instructions

  • Preheat oven to 375F and line baking sheet with parchment paper
  • In a small bowl, whisk together the flour and baking soda and set aside
  • In a separate bowl cream together the butter, granulated sugar, brown sugar, vanilla extract, soy sauce, and (optional) almond extract
  • Add eggs one at a time to the wet mixture and cream together
  • Add 1/3 of the dry mix into the wet at a time and fold together. With the last third of the dry mix, add in the chocolate & toffee if using. Tip: Careful not to overmix or you’ll end up with tough cookies. You can be a tough cookie, but don't want to eat one.
  • Use a medium cookie scoop (#40) or ~roll 2 tablespoons of cookie dough into balls with spoons and place on a lined baking sheet, min of 2 inches apart
  • Bake at 375F for 8-10 minutes
  • Remove from oven, sprinkle with flaked salt and swirl with cookie cutters to bring them into round.

Notes

Suggestions for best results with more complex flavors and textures:
Chop bars of baking chocolate into chunks
The varying sizes of the chocolate chunks and flakes incorporated into the cookie make every bite unique
Brown the butter ahead of time! Melt the butter in a small pot until it turns a deep amber color. Stir and scrape the bottom/sides constantly to incorporate the milk solids. Let cool and solidify to room temp
The browned butter makes for a nuttier, more complex flavor profile
Chewy Brownie Cookies CTT-Cookie Testing Time

Chewy Brownie Cookies CTT-Cookie Testing Time

By | | Comments 0 Comment

The weather has taken a definite turn so I am pivoting from stress cooking to cookie baking.   It’s windy, cold, and wet, it’s time to crank up the oven and test a few cookie recipes.  Which new cookie will reign supreme and star in this year’s holiday cookie box?  I usually don’t start this early, generally opting to wait for NYTcooking to publish their holiday cookie spread, but a couple of recipes caught my eye, a Chewy Brownie Cookie and a Soy Sauce Chocolate Chip Cookie.  I thought to myself, I might as well start now.

Let the Cookie Games Begin

The first one that caught my eye is from New York Times Cooking, Vaughan Vreeland’s Chewy Brownie Cookies.  Before I sing the praises of this cookie, have you all watched any of Vaughan’s videos? They’re not only instructive but entertaining and downright hilarious.  Check out his wedding cake video, a classic.

The Cookie Lowdown

The cookie batter comes together quickly and is baked right after it is made to achieve the shiny tops.  It’s best to have everything ready before you start combining and mixing the ingredients.  Mise en place pays here.

Measure and pour flour into a small bowl. Set aside.

Chocolate:  Use your favorite chocolate.  I like Guittard’s Semi-sweet chocolate.  For serious chocolate folks, bittersweet would give a more intense, less sweet cookie.

Cocoa Powder:  I don’t think it matters what cocoa powder dutch-processed or natural will work.  King Arthur’s Triple Cocoa Powder combines Dutch-process, natural, and black cocoa and can be used in recipes that call for either.  My default.

Espresso Powder:  

For the first batch, I used King Arthur’s espresso powder and you could taste the coffee.  I used Medaglia d’Oro for a second batch and could not taste any coffee.  Although the intent is for the espresso powder to enhance the chocolate flavor, I liked the flavor the King Arthur espresso powder added to the cookie.

Once the butter is melted, remove the pan from the heat and add the chocolate, espresso, and cocoa powder into the saucepan.  Let it sit a couple of minutes to melt the chocolate then stir until smooth.

Eggs:  Bring the eggs to room temperature to maximize the air bubbles.  There aren’t any leavening agents so it’s the eggs that provide lift.  Whisk the eggs and sugars together, increase the mixer speed to medium-high, and beat for 3-5 minutes until light and ribbony.  Whisk in the vanilla, then reduce the mixer speed to low  and slowly add the chocolate mixture.  Be sure to scrape the sides and bottom of the bowl.  Beat until well blended.  Add flour and mix until only a few streaks of flour are showing.  Finish folding the flour into the batter by hand to avoid over beating.

Working quickly, plop batter onto a parchment-lined baking sheet using a #40 scoop.  Leave 2 inches between each cookie.  Bake at 350 degrees.  At the 8-minute mark take the sheet out and rap on the counter to create the crackle pattern on the cookies.  Sprinkle flaky salt, like Maldon, on each cookie and return the sheet to the oven for an additional 2- 3 minutes.  Cool on a wire rack.

With crisp edges, a gooey center, and chocolate flavor throughout, this Chewy Chocolate Brownie Cookie is a winner and so deserves a spot on the holiday cookie list. 🎄🎄🎄

Print

Chewy Brownie Cookies

Chewy Brownie CookiesBy Vaughn Vreeland, NYTCooking
Course cookies
Cuisine American
Keyword chewy, chocolate brownies, chocolate cookies, NYTcooking
Prep Time 20 minutes
Cook Time 12 minutes

Ingredients

Chocolate MIxture

  • ¾ cup finely chopped semisweet or bittersweet chocolate (113 grams)
  • ½ cup unsweetened cocoa powder (42 grams)
  • 1 teaspoon espresso powder
  • ½ cup unsalted butter (113 grams)

Whisked Mixture

  • 2 large eggs at room temperature
  • ¾ cup granulated sugar (150 grams)
  • ½ cup packed dark brown sugar (107 grams)
  • 1 teaspoon kosher salt
  • 2 teaspoons vanilla extract

Dry Ingredients:

  • ¾ cup all-purpose flour (90 grams)
  • Flaky sea salt for finishing

Instructions

  • Heat oven to 350 degrees. Line 2 large baking sheets with parchment paper.
  • Melt butter in a skillet or saucepan over medium-low heat until bubbly but not browned, about 3 minutes. Remove saucepan from heat and add chopped chocolate, cocoa powder and espresso over the chocolate mixture. Without stirring, let the mixture sit so the residual heat can melt the chocolate thoroughly while you whip the eggs and sugar. Stir and set aside.
  • Put the eggs, both sugars and kosher salt in the bowl of a stand mixer fitted with a whisk attachment. (If using a hand mixer, a large bowl will do.) Whisk on medium-high speed until the mixture is pillowy and the sugars have begun to dissolve, 3 to 5 minutes.
  • Stir the chocolate mixture until glossy and smooth. (If any solid pieces of chocolate remain, you can microwave the mixture in 10-second bursts until everything is melted.)
  • With the mixer on low speed, add the vanilla extract and then the chocolate mixture. Scrape the sides and bottom of the bowl to make sure the chocolate is evenly distributed, then add the flour and mix on low speed until only a few streaks of flour remain. To avoid overmixing, use a spatula to finish folding in the flour. The dough should be glossy and resemble a very thick brownie batter.
  • Using a 2-tablespoon/1-ounce scoop, scoop a heaping amount of the dough into mounds directly onto the parchment-lined baking sheets, with each portion at least 2 inches apart, yielding about 18 cookies. Work quickly to ensure the cookies stay shiny once baked.
  • Bake for 8 minutes until the cookies have started to spread and take on a shiny outer surface, then remove the pans from the oven and whack them on the countertop a couple times to create a cragged top. (This also helps create a fudgier consistency.) Top with flaky sea salt and return to the oven to finish baking, for another 2 minutes until shiny and slightly puffed. Cool for a couple minutes directly on the baking sheets before transferring to a wire rack to cool completely.
In the Big Apple, Dim Sum & Then Some…Levain Chocolate Chip Cookies

In the Big Apple, Dim Sum & Then Some…Levain Chocolate Chip Cookies

By | | Comments 0 Comment

Yay. Back to my second favorite city in the world…New York.  In the immoral words of Tony Bennett, I left my heart in San Francisco and it will always be first.  But wow, New York, I love you.  Every time I return to this amazing city I am in awe of its energy.  The number of people that converge to live, work and play in Manhattan, all at the same time, is intimidating but oh so amazing.  Blaring horns, wailing sirens, screeching tires, rumbling subways trains, people yelling, music playing, dogs barking, the sounds of vibrant, urban life.

Home Away From Home

We are staying in LES (Lower Eastside) which exemplifies NYC.  We are within walking distance of neighborhoods that represent every economic strata.  Much like San Francisco, it is not unusual to walk a couple of blocks in any direction and see, homeless folks on the streets, millennials with their backpacks or totes making their way to the FiDi, the down and out struggling with addiction, to folks decked out in designer wear enjoying a latte and 8 dollar croissant.

The Daily Grind

We walk Moose to Chinatown to pick up breakfast, rice roll noodles filled with bbq pork and veggies, slathered with chili oil, peanut sauce, and hoisin.  Sitting on a stoop we wash it down with Milk Tea.  The next morning a walk down Ludlow finds us at my favorite spot, BBF. I pick up a coffee and an onigiri (a generous, warm ball of rice topped with pork belly or mushrooms). Our daily walks, navigating the streets through the LES, Chinatown, Ukranian Village, and Little Italy, are all reminiscent of growing up in San Francisco.

Left top corner BBQ Pork Pineapple & Siu Mai Bun Mei Lai Wah 🥟🥟 🥟 🥟 Clockwise dim sum assortment from Royal Seafood, Big Chicken Bun Royal again 🥟🥟 🥟

I LOVE it.  Faced daily with the spectrum of life, good and bad, keeps me somewhat grounded.  I am keenly aware of how lucky I am to enjoy a life built by the hard work and struggles of those who came before me.  Dad, a Paper Son, came to this country at 16.  Gung Gung left his family in China looking for a way to support them.  Mom, the eldest of 6 kids, started her hair salon at 17 but continued to study to become a businesswoman and real estate broker.  All their hard work focused on the future and a better life.

In Search Of…

We headed to midtown today, in search of shoes.  In particular, Hokas. I have developed plantar fasciitis, so to keep doing what I love best in Manhattan, WALK.  I am searching for new shoes. Plus I can hardly shirk my Moose-walking duties since that is my “excuse” for spending time in the Big Apple.  Mission accomplished, my foot feels infinitely better in my new shoes.  This calls for a celebration…we head to the nearest Levain Bakery for one of their scrumdidilyumptious chocolate chip cookies.

On our last visit we sampled CCC in NYC, so you wouldn’t have to (tough job, somebody’s got to do it).  Our winners included Levain’s, best described as a ginormous chocolate-filled, scone-like warm cookie, and Jacques Torres’s, classic CCC and oh-so-delicious. Not surprisingly, the chocolate in his cookies is amazing.

Levain Blueberry Muffin 🥟🥟 🥟 🥟 Chocolate Chip Cookie 🥟🥟 🥟 🥟 +

The hubs tried Levain’s popular Blueberry Muffin to compare it to Hummingbird’s version, which we make at home, and honestly, our homemade one is just as good if not better.  This got me thinking, is there a recipe out there for Levain’s CCC to try so I could avoid spending 5 dollars for a cookie, lol?

Pancake Princess to the Rescue

I turned to a favorite site, Princess Princess to search for a Levain knock-off.  Not familiar with Pancake Princess?  Best described as a one-woman version of America’s Test Kitchen.  She will test a slew of different recipes, in this case, Levain CCC knock-offs, and invite tasters to help her select the best of the bunch.  Her top two included Stella Parks’s from Serious Eats, and one from Hijabs and Aprons.  I perused both and decided to try Hijabs and Aprons as they looked easier and did not require resting the dough for 12 hours before baking (total dealbreaker).

It’s a good thing I picked the simpler recipe…rummaging through our home away from home kitchen, I found a gorgeous red ceramic bowl, one big spoon and a rubber spatula, a small cookie sheet, and a tiny (almost worthless) whisk.  I get the feeling very little baking goes on here.

Tips for Baking in a Tiny, No Baking Tools Kitchen

Here we go, I made sure my butter was room temp soft but not melty since I only had a spoon. Then, ran downstairs for Guittard chocolate chips (ya gotta have decent chips), a tiny bag of Gold Medal AP Flour (4 dollars!), vanilla extract, and dove in.

Muscle through beating the butter and sugars (unless you are lucky enough to have a mixer handy in which case, don’t overbeat),  Add eggs and vanilla, then sift the flour, baking powder, baking soda, and salt over the creamed mixture.  Fold the dry ingredients in and add chocolate chips and nuts last.  Voila’ that’s it. It took significantly longer than if I had a mixer but I got an arm workout, yay. Use classic chocolate chips, not chunks, and don’t bother cutting up a chocolate bar.  These cookies depend on a nice, even distribution of chips throughout the cookie.

The OG cookies call for walnuts but feel free to use pecans or another nut.  If you like that tannic bite from walnuts, don’t substitute.  Best to make these cookies as directed, BIG, 5-6 ounces of dough.  The cookies will be crisp with browned edges on the outside but moist and buttery on the inside.  You can make them smaller but the difference between the exterior and interior won’t be as pronounced.

When scooping out dough, don’t smooth the dough into a ball.  The craggy edges give the cookie character so plop the dough on the sheet, and keep the overall shape round.

Bake until the edges are a nice deep golden brown.  Serve WARM, really, so much better warm and gooey.  I zap next-day cookies in the microwave for a few seconds to warm them up before eating.

These easy-to-make cookies will satisfy your Levain CCC craving anytime!

Print

Levain Style Chocolate Chip Coookies with Walnuts

From Hijabs & Aprons, a delicious Chocolate Chip Cookie that comes oh so close to Levain's famous Chocolate Chip Cookies with Walnuts.
Course cookies, desserts
Cuisine American
Keyword chocolate chip cookies, chocolate chips, Levain Bakery
Prep Time 15 minutes
Cook Time 16 minutes
Servings 8 cookies

Ingredients

  • ½ cup butter, slightly softened 112g
  • 1 cup light brown sugar 200g
  • ¼ cup granulated sugar 50g
  • 2 eggs cold
  • 1 tsp vanilla extract
  • 2½ cups all-purpose flour, sifted 300g. (Gold Medal works)
  • 1½ tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp fine sea salt or 1 tsp kosher salt
  • 2 cups walnuts, roughly chopped 250g , if omitting walnuts, you can add roughly 50g extra AP flour
  • 2 cups dark chocolate chips 325g Use a dark or semi-sweet that you like, I like Guittard’s chips

Instructions

  • Preheat your oven to 375ºF. Line 2 large baking sheets with parchment paper.
  • In a medium sized bowl, sift together flour, baking powder, baking soda, and salt. Set aside.
  • Beat the butter and sugar in a large mixing bowl until creamy smooth (about 3 minutes).
  • Add the first egg and beat on low-medium speed until fully incorporated. Repeat with the second egg. Add vanilla. MIxture will be soft and creamy
  • Add flour mixture to the mixing bowl. On low speed, pulse a few times to blend flour into creamed mixture. Low speed to prevent flour from exploding in your face.
  • Stir in the walnuts and chocolate chips.
  • Form and place eight 6-ounce rough/messy balls of cookie dough into your lined baking sheet. If you have a scale, weigh the dough then divide into 8-12 cookies. Each one will be approximately 4-6 ounces, as a general goal/guideline. Also, if the edges of the cookie dough ball are rough/not smooth, that’s better. I use 2 tablespoons In my experience, if you like craggly crispy tops, it’s best if you barely mush it together and smack it onto the pan.
  • At this point, if your dough seems like it has softened due to your kitchen's temperature or too much handling with hands, refrigerate the dough-balls for about half an hour before baking. Because of the relatively high flour content in this recipe, the dough tends to be pretty stiff and doesn’t require chilling.
  • Pop the pan(s) into the oven for 12-16 minutes. This time variation depends on your oven (I’m using conventional top and bottom heat, not convection) as well as whether or not you chilled your dough (and for how long). I recommend checking (look, don’t touch) the cookies every minute after hitting the 11 minute mark. Ideally, you want patches of deep golden brown and lighter golden brown.
  • No matter what, you need to let these cookies set! Similar to steak, you’ve gotta take the cookies out while they’re technically a bit undercooked, and let them finish cooking in the still-hot pan in order to achieve the cooked-but-gooey center. The amount of walnuts/chocolate chips will make it hard to really check the inside without just breaking a cookie in half.
  • If you need to reuse your baking sheet for the second batch of 4-cookies, you can do so. Just make sure the pan is clean of grease and has cooled down before you place the dough-balls on it.

Notes

FREEZING DOUGH: If you’d like to freeze the dough for later use, go right ahead! To be completely honest, I don’t know how long the dough stays good in the freezer (at least a month for sure from my own experience). Wrap the dough balls individually in plastic wrap and freeze them. You can thaw them for about 20-30 minutes prior to placing on a parchment lined sheet and baking them.
SMALLER COOKIES: The only alternative size I’ve tried for these cookies is 3oz (half of my original). I would bake them at 375ºF for 10-12 minutes. Again, the time will depend on the oven. When baking a single chilled dough ball in my toaster oven, 375ºF for 11 minutes is perfect. Any more time and the center is overbaked.
Jam Caves, Scandinavian Thumbprints

Jam Caves, Scandinavian Thumbprints

By | | Comments 0 Comment

The first time I visited Kantine in SF  it was raining cats and dogs (where does that saying come from?).  I made the mad dash from my car into their very cute and inviting space.  I ended up with a Semlor-a cardamon-flavored bun filled with almond paste and whipped cream,  and a terbike, similar to an almond croissant.  Finally, I couldn’t resist grabbing the last Jam Cave left on the platter.

Located on Market Street in San Francisco, in between Downtown and the Castro. It’s a lovely stop for Scandinavian treats.

Think Thumbprints

After perusing their pastry case and saying “I’ll take one of those, and one of those, and…” I sat down with a cup of coffee and pulled out the Jam Cave. Are you thinking, what’s a jam cave?  Think thumbprint, a buttery, tender, rich, thumbprint filled with a sweet-tart jam.  I took a bite of my Jam Cave and returned to the counter, grabbed a copy of her Scandinavian from Scratch, scanned it for the Jam Cave recipe, and bingo, found it. I left with a box of pastries and a signed cookbook. The little voice in my head whispering make these cookies soon.

My favorite treats by Kantine are Cardamon Morning Buns, Caramel Slices, (notes here), and Jam Caves.

It didn’t take me long to pull out the book and make her delicious Jam Caves.

The dough is shaped into logs and cut into eight pieces.  I found it easier to roll the pieces into balls, slightly flattening each and creating the depression for the jam.  Instead of my thumb, I used my heart-shaped stamp made by the hubster.

You can use your thumb to make a circular jam indentation or your pointer finger pressed in a V to make a heart shape. I have a heart-shaped stamp courtesy of the hubster.

Sprinkle raw sugar or Demerara Sugar before baking and filling with jam.  Transfer the jam to a squeeze bottle with a large nozzle.  The recipe calls for black currant jam, feel free to use your favorite jam.  I like raspberry jam. A squeeze bottle makes quick work of filling the cookies.

The weight and volume of the powdered sugar in the recipe looked a little off.  I made a command decision to go by weights.  It was a good decision as the cookies turned out pretty darn yummy.  But, just to be sure, I visited Kantine to try one of their Jam Caves and compare.  Lucky for me, Nicole was there so I asked her about the recipe.  Yep, use the weight measurement.  No scale?  Use 1/2 cup of powdered sugar not 1/3 cup as stated in the book.

Scandinavian Whoppers

Feel free to roll the dough into a longer log and cut 10-12 pieces for slightly smaller cookies.  Reduce baking time accordingly.  These are bakery-sized cookies almost 2 inches in diameter.  Roll the dough into a longer log and cut into 10-12 pieces for smaller cookies.  Reduce baking time accordingly. The cookie is softer, and less short than a classic thumbprint. My guess is that egg yolks contribute to the lighter, cakier, texture.

This would make a great addition to any holiday cookie box.

Print

Jam Caves

Jam Caves, the Scandinavian version of thumbprints are buttery, tender, filled with jam, perfect with tea or coffee. Adapted from Scandinavian from Scratch
Course cookies, Dessert
Cuisine scandinavian
Keyword cookies, jam, jam caves, Kantine
Prep Time 15 minutes
Cook Time 20 minutes
Servings 16 cookies

Ingredients

Cream mixture:

  • 1 cup plus 2 tablespoons unsalted butter, at room temperature 256 grams
  • 1/3 cup granulated sugar 66 grams
  • 1/2 cup powdered sugar 62 grams
  • 3 egg yolks
  • 1 teaspoon vanilla extract

Dry Ingredients:

  • 3 cups all-purpose flour, plus more for dusting 384 grams
  • 1½ teaspoons baking powder
  • ¼ teaspoon kosher salt to finish

To Finish Cookies:

  • 1 large egg
  • 1 tablespoon demerara sugar
  • ¾ cup black currant jam or jam of choice 150 grams

Instructions

  • In a bowl, whisk together the flour, baking powder, and salt. Set aside. Preheat the oven to 350°F (175°C).
  • Line 13 by 18-inch (33 by 46 cm) baking sheet with parchment paper.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, granulated sugar, and powdered sugar on medium until soft and creamy, pausing halfway through to scrape the sides and bottom of the bowl with a rubber spatula, 2 to 3 minutes.
  • Add the flour mixture to the butter mixture and mix until all the ingredients are well incorporated. The dough will be fairly thick. Divide the dough into two equal portions.
  • Lightly dust a work surface with flour, then roll each ball of dough into a log about 12-16 inches (30 cm) long. Cut each log into 8-12 cookies at 1½-inch (3.5 cm) intervals and arrange them on the prepared baking trays, spaced 2 to 3 inches (5 to 7.5 cm) apart.
  • Use your thumb to make a careful depression in the top of each cookie. Your thumb should come about ¼ inch shy of the baking tray. Be careful not to push all the way through the dough. As you press down, the cookie will expand into a rounded shape. Don’t worry if the edges of the dough crack a little.
  • In a small bowl, whisk the egg with a fork. Using a pastry brush, lightly brush each cookie with the egg wash, focusing on the edges. Sprinkle the tops with the demerara sugar.
  • Drop a heaping teaspoon of the jam into the center of each cookie.
  • Bake for 17 to 20 minutes, rotating the baking trays halfway through from top to bottom and front to back, until golden at the edges and the jam is set. Transfer them to a rack to cool completely. Store the cookies in an airtight container, where they will stay fresh for up to 3 days.

Notes

Makes 16-24 cookies. 
Kolasnittar-Caramel Slices from Kantine

Kolasnittar-Caramel Slices from Kantine

By | | Comments 0 Comment

Okay, I cannot tell a lie, my geography knowledge sucks.  I sat down to write this post on one of my favorite bakeries in San Francisco, Kantine, and on the cookbook, Scandinavian From Scratch, by owner, Nichole Accettola.  Tap, tap, tap on my keyboard, “Heavenly Scandinavian pastries inspired by her time in Copenhagen”, WAIT.  Isn’t Copenhagen in Denmark? Didn’t she live in Scandinavia?  Is that a country?  But her Jam Caves are Swedish.  I quickly Googled Scandinavia. Holey Moley, Scandinavia refers to Sweden, Denmark, and Norway.  Nordic refers to the Scandinavian countries PLUS Finland and Iceland.  Uh, where does Switzerland fit in, all those ⛰️ and 🏞️?  My bad, it doesn’t.  🤦🏻‍♀️  It took a cookbook and delicious pastries for me to learn my geography..sheesh.

I DIGRESS

I stopped by Kantine to get coffee and a treat. Lucky for me, Nichole was there (I’m a cookbook groupie) for a couple of questions, a photo-op, and a quick conversation.  She recommended the Kolasnittar, a simple, unassuming flat, rhombus-shaped cookie.  One bite and I knew I was going home and baking those bad boys. They’re buttery, caramel-forward, with crispy edges, and a slightly chewy center. What a cookie.

Get this Cookie Party Started

I gathered the ingredients for Kolasnittar or Caramel Slices and realized I didn’t have corn syrup.  So I rummaged through my pantry and pulled out the Golden Syrup.  Golden Syrup is made from sugar cane and has caramel undertones due to the manufacturing process.  It worked like a charm.

The process for making these cookies is “kinda” like making biscotti without twice baking.  The dough is shaped into logs and then flattened into a strip.  If you have a scale, weigh the dough and divide it into 4 equal portions or just eyeball it.  Roll each piece into a 12-inch log and transfer the log to a parchment-lined cookie sheet.  Place two rolls on each cookie sheet, be sure to space them out (min. 2.5 inches in between).  Flatten each log into a 1/2-inch thick, 1.5-inches wide strip, keeping each around 12-inch length.  The dough will spread quite a bit while baking.

Take the cookies out when the edges are darker brown and the middle golden brown. Remove from oven and slide cookies and parchment onto a cutting board.  While the cookies are still warm, slice each loaf diagonally into 1-1/2 inch wide strips.

Let them cool completely.

Enjoy!

Print Pin

KOLASNITTAR (Caramel Slice Cookie)

A delightful, buttery, crispy-edge, chewy-middle, caramel-flavored cookie from Scandinavian bakery, Kantine. The recipe is also in their book, Scandinavian from Scratch by author-owner Nichole Accettola
Course cookies, Dessert, Snack
Cuisine American, European, scandinavian, Swedish
Keyword cookies, Kantine, scandinavian
Prep Time 20 minutes
Cook Time 18 minutes

Ingredients

Butter Mixture

  • 7 ounces 14 tablespoons unsalted butter, at room temperature 200g
  • 1 cup granulated sugar 200g
  • 1/3 cup light corn syrup. 100g Substitute Golden Syrup 1:1
  • 1 1/2 teaspoons vanilla extract

Dry Ingredients

  • 2 1/2 cups all-purpose flour 300g King Arthur preferred
  • 1 teaspoon baking soda
  • 1 teaspoon kosher or flaky sea salt I use Diamond Kosher, for table salt, use 1/2 teaspoon

Instructions

  • Line two baking sheets (approximately 13x17 inches, 33x46cm) with parchment paper. Preferably sheets without a lip.
  • In a medium bowl, whisk together the flour, baking soda, and salt. Set aside
  • In the bowl of a stand mixer fitted with the paddle attachment, mix the butter, sugar, corn syrup, and vanilla on medium speed, beating until it’s soft and creamy, about 3 minutes. Stop the mixer midway to scrape down the sides.
  • With the mixer on low speed, gradually add the flour mixture to the butter mixture, mix until it’s well combined. Do not overbeat.
  • Lightly flour the countertop and scrape the dough onto the counter, kneading it gently until it’s smooth. Divide the dough into four equal parts. A scale really helps here.
  • Roll each portion into a log that’s 12 inches (30cm) long. If the dough cracks lengthwise while you’re rolling it, roll the dough a little toward you and use your thumbs to coerce the dough into the crack, then finish rolling the log, easing dough back into the crack as you go. Don’t worry if the logs are not perfectly smooth. They’re going to spread quite a bit when baked.
  • Place each dough log, evenly spaced on the baking sheet, (2 logs per sheet) then press the logs down to flatten them so they’re about 1/2-inch (1cm) thick and 1 1/2 inches (3,5cm) wide. Make sure there’s at least 2 inches (5cm) of space between each log and at least an inch (2,5cm) away from the edges of the pan.
  • Refrigerate the dough on the baking sheets for 30 minutes. Preheat the oven to 350ºF (175ºC) and adjust the racks in the oven to the top and bottom third of the oven. Bake the cookies, rotating the baking sheets and switching them on the racks, from top to bottom, midway during baking.
  • I usually bake one sheet at a time. Halfway through rotate the sheet. (If you want to bake them later, cover them with kitchen towels and keep them in the refrigerator.) Bake until the dough is golden brown across the top with browned edges, 16 to 18 minutes.
  • Slide parchment paper with cookie logs onto a cutting board.
  • Cut the flat, former cookie logs diagonally and crosswise each cookie should be 1.5 inches in width. Transfer the cookies from the baking sheets to a cooling rack. Cool completely.
Mrs. Singer’s Eggnog, The Real Deal

Mrs. Singer’s Eggnog, The Real Deal

By | | Comments 1 comment

How many of you have had REAL eggnog?  Not the ultra-pasteurized, homogenized version of eggnog found in every supermarket during the holidays.  Who drinks that stuff?

Context

I did a bit of sleuthing on the origins of eggnog.  It has been around since medieval England (1300s), that’s a LONG time.  Its lineage starts as a posset, a milky, warm ale-like drink.   Fast forward to the 1700s, eggnog came along for the ride to the new colonies in America. Farmland was plentiful for cows and chickens which in turn provided lots of milk and eggs.  Rum, the inexpensive alcohol of the time, rounded out the nog.  Thus, eggnog became the festive drink of choice for the everyday man.

Unlucky for us,  the advent of supermarkets and technology led to the eggnog so many of us know.  As soon as pumpkin lattes disappear after Thanksgiving,  red and green cartons of super sweet, weirdly thick (like slime) non-alcoholic eggnog pop up in its place on supermarket shelves.  Whenever I volunteer to make eggnog for a holiday soiree’ I am invariably met with a chorus of yucks and eewwws.

The Eggnog Caper

To which I launch into my oratory, on the much-maligned REAL eggnog.  It starts with the story of Mrs. Ethel Singer.

When my brother and I were babies we were taken care of by a family out in the Sunset, the Singer Family.  Mrs Ethel Singer was the sweetest, most amazing woman, who ran a nursery for babies.  A friendship was born from our stay there and it became a tradition for us to visit them every Christmas.  As I admired their gorgeous Christmas tree with an entire miniature town around the base, she brought out her homemade cookies and eggnog.

Not Your Mama’s Eggnog

We would sit sipping our eggnog merrily chatting away. Much to my chagrin, I often started nodding off while listening to the conversation. I fought hard to keep my eyes open. How could I be so rude?!  Finally, during one visit, I asked for her eggnog recipe.  Not only did she gift me her recipe, but she went over the recipe step by step,  “A quart of milk, 12 eggs (my arteries spasmed), sugar, heavy whipped cream, milk, and make sure to use a generous CUP of GOOD brandy, like Christian Brothers, lol.   My dear Dr. Watson, the mystery is solved regarding my annual, ill-timed bouts of narcolepsy.  Blame it on the alcohol, the alcohol…

Yes, roughly 15% alcohol, masked by sugar, milk, heavy whipping cream, and eggs. A smooth, creamy, sweet, calorie-laden, festive, delicious, diabolical drink.

Our Annual Cookie Swap

So, for our annual preschool holiday cookie swap, I pulled out Mrs. Singer’s Eggnog recipe.  Martini glasses filled with eggnog seemed a fitting way to toast 25 years of cookie swaps that began with toddlers in tow. Back then we were new moms who could not imagine those toddlers becoming adults making their way in the world.  It seems like in the blink of an eye we have arrived at that point.

Remember When…

2000

2001

2002

2015

2023

Happy Holidays!

Feel free to HALF this recipe

Print
5 from 1 vote

Ethel Singer's Eggnog

(from an ad for Yellowstone Whiskey in SF Chronicle, circa 1952)   Note: You should prepare at least 12 hours before serving
Course Drinks
Cuisine American, English
Keyword brandy, Eggnog, eggs, holiday drink, whipped cream
Prep Time 20 minutes
Chill Time 12 hours

Equipment

  • 1 stand mixer
  • 3 large bowls, 1 should be your serving bowl, like a punch bowl

Ingredients

  • 1 dozen eggs 12 eggs
  • 1 pint heavy whipping cream 2 cups
  • 1 cup sugar
  • 1 cup brandy / bourbon/rum original recipe has 1-2 cups lol
  • 1 quart milk 4 cups
  • 1 tsp vanilla extract
  • Nutmeg for garnish

Instructions

  • Need 3 mixing bowls (2 chilled), and one punchbowl
  • Separate egg whites into 1 chilled bowl, and yolks into room-temp bowl (make sure no yolk is in the egg whites or they won’t beat!).
  • Using a stand mixer with wire whisk attachment (infinitely easier) or hand mixer, beat egg whites until they are firm and peaked. Do not overbeat. Set aside (or put in fridge).
  • Start whisking egg yolks and gradually add 1 cup sugar. Whisk until light and frothy, slightly thickened. Add 1 cup brandy/bourbon to the egg yolk mixture. Whisk to blend completely.
  • Pour 1 pint (2 cups) of heavy cream into 2nd chilled mixing bowl, using whisk attachment, start at medium and gradually increase speed to beat cream. When it starts to thicken, add vanilla. Continue to beat until cream is thick and has firmed peaks when stirred with a spatula.
  • Pour egg yolk mixture into a serving bowl or punch bowl, add milk stirring to blend. Add egg whites and whipped cream and mix thoroughly with a spatula or wooden spoon (fold egg mixture over cream and egg whites. Garnish with nutmeg, and chill overnight.
  • Enjoy! Ladle eggnog into martini glasses or small bistro glasses. Garnish with nutmeg and a cinnamon stick.

Notes

1/2 recipe
6 eggs.                                                        3 eggs
1 cup whipping cream.                            1/2 c whipping cream
1/2 cup (100gm) sugar                            1/4 c sugar      
1/2 cup brandy, or rum, or Bourbon    1/4 c brandy
2 cups whole milk                                       1 cup milk
1/2 tsp vanilla extract                                 1//4 tsp vanilla
Nutmeg for garnish
Nubby Granola Shortbread…More Than Cookies

Nubby Granola Shortbread…More Than Cookies

By | | Comments 0 Comment

Me.  The cookbook addict missed a book signing at Omnivore Books.  Literally, took my eye off the book and completely missed Natasha Pickowicz’s More Than Cake book signing event.

In my effort to curtail my cookbook acquisitions, I have limited my cookbook buying to books by POC authors.  There are exceptions of course, anything by Dorie Greenspan and if you own a restaurant in the middle of nowhere, Maine, and pub a new book, iykyk 😉, I’m all in.

Here is my weak defense.  Pickowicz, at first glance, is not an Asian last name, so the fact that she is part Chinese escaped me.  The title, More Than Cake also threw me off.  I’m not a big cake person, more of a cookies and pies gal.  As soon as I saw the word Cake…I tuned out, the MORE THAN got by me.

When I realized she was Asian and that her book contained WAY more than just cake, her book landed on my radar.  Then I found out she organizes amazing BAKE Sales for Planned Parenthood and Brigid Alliance and has raised thousands of dollars (lots of thousands), so I ordered a copy immediately.  It now has a spot on my cookbook shelf.

Holiday Traditions

Thanksgiving is in the books (no pun intended) which means a couple of things in our house.  First, I play Patrick Stewart’s version of A Christmas Carol which also kicks off 24-7 holiday music in our house, I am so stoked.  Second, time to plan those holiday cookie boxes!  I pulled out More Than Cake and found her recipe for Nubby Granola Shortbread.  Shortbread, y’all know I LOVE shortbread.  Time for a test run.

These crispy, buttery bites are made in a food processor.  A little pulse magic and the dough is done. How easy is that?  Plus, shortbread cookies travel well and keep longer than most cookies. These are delicious, lighter, and crunchier than traditional shortbread, perfect with a cuppa coffee or tea.  I made a batch of Jule’s Granola which worked perfectly in these cookies.  Flecks of dried fruit from the granola added a bit of color and sweetness to the shortbread, an unanticipated bonus.

PLUS, I’ll fill cute canning jars with the remaining granola to give away.  Oh this cookie is definitely going in the holiday cookie box.

Tips

  • Use your favorite granola, store-bought or homemade. You don’t have to make your own.  I love making granola so NBD.
  • Using a food processor makes quick work of the dough.  It starts with chilled butter (yay no waiting for butter to soften).

  • Rice flour makes for a fine texture, crumbly, melt-in-your-mouth-cookie. Bob’s Red Mill has rice flour and can be found at larger supermarkets, Whole Foods, and online.
  • No rolling out dough, the dough is pressed into the pan.  The recipe can be cut in half and baked in an 8×8 pan.

  • The tricky part of this recipe is the baking time.  Rice flour produces a drier cookie than AP flour therefore try not to overbake these cookies.  After removing the pan from the oven, lightly score the dough and allow to cool.  Once cooled, cut through the score marks.  Sprinkle with flaky salt and dust generously with powdered sugar to finish cookies.

A buttery, crunchy, gluten-free shortbread cookie that keeps and travels well.  This is a keeper.

Print Pin

Nubby Granola Shortbread

This breakfast-inspired shortbread is a great way to use your favorite granola. It adds a nice crunch to the buttery cookie. Sandy ultrafine rice flour makes a melt-in-your-mouth fine texture. It's delicious!
Course cookies, granola, shortbread
Cuisine American, Asian-American
Keyword granola, Shortbread
Prep Time 15 minutes
Cook Time 27 minutes

Ingredients

  • 2 cups your favorite granola
  • 3/4 cup walnut pieces pecans or almonds would work but lack that characteristic tannic edge of walnuts
  • 2 cups white rice flour
  • 3/4 cup granulated sugar
  • 1 teaspoon kosher salt
  • 8 ounces unsalted butter (2 sticks) cut into 1/2-inch cubes, well chilled

Finish

  • flaky sea salt
  • powdered sugar for dusting

Instructions

  • Preheat the oven to 350 F. Fit a sheet of parchment paper into a quarter-sheet pan (9 by 13 inches). Lightly mist the parchment with cooking spray.
  • In a food processor, combine the granola, nut pieces, white rice flour, granulated sugar, and kosher salt, and pulse until the mixture is pebbly and fine.
  • Add the butter and pulse another 8 to 10 times, until the mixture feels like damp, coarse breadcrumbs. The butter should almost disappear into the dry ingredients but not be taken so far that the dough is clumping and gathering around the blade.
  • Scatter the dough evenly in the prepared sheet pan. Use your knuckles to lightly press the crumb into an even layer. It should be about 1/2 inch thick. Do not apply too much pressure, as this would make the shortbread dense and gummy.
  • Bake until the edges of the shortbread are lightly browned, and the center feels soft but cooked through, 35 to 40 minutes (see tip).
  • Remove the pan from the oven and sprinkle the surface with flaky sea salt. While the shortbread is still hot, use a small knife to score it into 24 squares.
  • Let cool completely, then cut the cookies, still in the pan, along the scored lines and dust with powdered sugar.

Notes

The pan of shortbread can be held in the freezer for up to 1 month and baked from frozen.
The shortbread can be stored, tightly wrapped at room temperature, for up to 1 week.
TECHNIQUE TIP: It's tricky to tell when an unfamiliar recipe is done in your oven. Never throw away a seemingly botched batch of anything — there's always another purpose for it. If the baked shortbread tastes undercooked or feels gummy, invert the shortbread onto a clean sheet pan, so the crumbs spill out. Break it up with your fingers and bake again at 325 F for 10 minutes. Now you have instant streusel. Is the shortbread overbaked and dry? Tip the crumbs into a food processor and blend until fine and add big handfuls to your next layer cake.
Marbled Ube Cookies (Star Powered)

Marbled Ube Cookies (Star Powered)

By | | Comments 0 Comment

I wanted to include an ube dessert or cookie in my “Maui Strong” box for Lahaina.  Since I had made Ube Mochi Muffins for the Ukraine Cookie Box I opted for Constellation Inspiration’s Marbled Ube Cookie.  I have been eyeing her recipe for quite a while, and here was my chance to try it.  I baked the first sheet of cookies, and waited patiently (not really) for the cookies to cool.  With that first bite, I knew this cookie was going in the box. Not only are they delicious but they are so eye-catching.  A great addition to the cookie box.  In fact, I think…

Prince Would Love This COOKIE

Adding Ube extract and powder creates this gorgeous purple color that just POPS.  Ube, or purple yam or potato is popular in Southeast Asia, in particular the Philippines.  It has a vanilla, kind of nutty flavor, and “coconutty” aroma that lends itself well to desserts, bread, and pastries.  It’s definitely having a moment right now with the rising popularity of Filipino food.

Making the Cookie

The cookie dough is essentially a vanilla sugar cookie.  Start by creaming softened butter and sugar until smooth, not fluffy (to avoid a cakey cookie).  Add the egg and vanilla extract, beat to combine, and stir in the flour mixture.

Here comes the hard part, well, actually the hard part comes before making the dough.  Where to find ube powder and extract.  If you live in the Bay Area, you can find ube powder and extract by Butterfly or McCormick at most Asian grocery stores.  If not, there is always Amazon 🤷🏻‍♀️

Divide the dough in half (this is where a scale comes in handy).  Put half of the dough back in the mixing bowl and add ube extract and powder to it.  On the lowest speed of your mixer, blend the ube into the dough being careful not to overmix. You can do this by hand to avoid overworking the dough if you like.

.Using a tablespoon scoop, form dough balls with each dough and place them on a cookie sheet.  It is like having all your ducks in a row before the next step.

Smoosh together a dough ball of each color. Try to wrap one of the dough around the other to create the marble effect.  Then roll each in granulated sugar.  Place on a parchment-lined cookie sheet, 2 inches apart, and bake 11-14 minutes, rotating the sheet at the halfway mark.  Remove when the edges are just golden.

If you like ridges on the edge (all the rage right now) tap the cookie sheet 2-3 minutes before they come out of the oven.  This causes the cookie to deflate and make a ripple effect.  Sometimes the cookies are wonky in shape, if so, place a cookie cutter or glass (slightly bigger) over the cookie and swirl it to shape them into circles.  Or don’t, they’ll be delicious either way.

These Marbled Ube Cookies are a showstopper.  A lovely ube-flavored vanilla cookie with crispy edges, a chewy center, with a nice crunch from the sugar.  I’ll be making these again, and again…and again.

Print Pin

Marbled Ube Cookies

Ube Marbled Cookies, a gorgeous cookie that tastes as good as it looks.
Course Dessert, Snack
Cuisine Asian-American
Keyword drop cookie, marbled ube cookie, sugar cookie, ube
Prep Time 20 minutes
Cook Time 12 minutes

Ingredients

Dry Ingredients

  • 2 1/4 cup all-purpose flour 270gm
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt

Creamed Mixture

  • 1 cup unsalted butter, room temperature 227gm
  • 1 1/4 cup granulated sugar, and more for rolling 250gm
  • 1 large egg room temperature
  • 2 tsp vanilla extract

Additions to Dough

  • 2 tbsp ube purple yam powder, see note
  • 1 tsp ube extract

Instructions

  • Preheat the oven to 350°F (177°C). Line a large baking sheet with parchment paper.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt and set aside.
  • In the bowl of a stand mixer fitted with a paddle attachment, beat together the butter and 1-1⁄4 cups (250 g) of the sugar on medium speed until they are smooth, about 30 seconds. Add the egg and vanilla and beat to combine.
  • Add the flour mixture to the butter mixture and mix on low speed just until combined and no more streaks of the flour mixture remain, about 45 seconds.
  • Divide the dough into two equal portions (a scale comes in handy here) and leave one portion in the mixer. Add ube powder and extract to the mixer bowl. Mix on low speed until combined. The combination of ube powder and extract makes a nice purple color, no need for food coloring.
  • Take a heaping tablespoon of each dough and combine the dough by rolling between the palms of your hands to create a ball. I used a #40 ice cream scoop.
  • Toss the dough balls in a bowl of granulated sugar until each is coated.
  • Place dough balls on baking sheet, leaving 2 inches between each ball. Bake cookies for 11 to 14 minutes, until the edges of the cookies are light golden brown. Right before the cookies are ready to come out of the oven, tap the baking sheet on the oven rack a few times to create the ripple edges. Do not overbake.
  • Remove cookies from oven. If the cookies aren't round, place a circular cookie cutter or glass over the warm cookie and gently swirl the cookie to reshape. Then allow cookies to cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.

Notes

Ube powder and extract can be found in most Asian markets or online.