Category: Cookies

Bite Size Desserts
Super Apricot-Orange Shortbread Bars (Super Bowl, Super Easy)

Super Apricot-Orange Shortbread Bars (Super Bowl, Super Easy)

By | | Comments 0 Comment

I was going to post last week right after the Super Bowl but I needed to recover from the game’s crazy finish before penning a full critique of the game, the commercials, and the food (best part). I admit I was rooting for the Atlanta Falcons and for a while I thought just maybe the underdog would win. In the end, it was not meant to be, Brady and Belichick worked their magic and pulled off the greatest Super Bowl comeback in history.  Ugh.

What a Game

Of course, I volunteered to bring munchies and dessert to my friend Sarah’s house for the game.  Since Union Square Cafe Bar Nuts are my “flavor of the month” munchie, it was an easy choice.   For something sweet, I found a recipe on Epicurious for Apricot Orange Bars that sounded so scrumptious I jumped at the chance to make them.  A shortbread crust topped with apricot jam and finished off a delicious almond crumb topping, yep, making them.

The recipe is straightforward.  The shortbread crust is made first by creaming the butter & sugar, adding the dry ingredients, and mixing just until it comes together.  Reserve 1 cup for the crumble topping.  The dough is very easy to work with.  The tricky part was incorporating the almond paste into the dough for the crumble.  I ended up putting the mixture in the freezer for 10 minutes before lightly pulsing it in my food processor.  This created a uniform crumble and broke up the almond paste.  I also decreased the almond extract in the crust. One teaspoon seemed like a lot so I used half.

An hour seemed like a long baking time.  But you aren’t pre-baking the crust so it worked out fine.    The 3 tablespoons of Grand Marnier seemed like a lot, it gives the filling a nice punch but surprisingly isn’t overbearing.  My friend Stephanie, an avowed hater of Grand Marnier, liked these bars quite a bit..so there you go.

These are SUPER delicious and easy to make.  You can find almond paste at most supermarkets.  Do not mistake marzipan (which is sweetened) for almond paste.  The bars were a hit at the Super Bowl party regardless of which team people were rooting for.

Finally, props to AirBnB for their commercial, awesome. Budweiser’s and Audi’s equal pay (GoAudi).  I liked Cam Newton’s Big Game Buick, Melissa McCarthy’s Kia, and Squarespace’s John Malkovich for chuckles.

Print

Apricot-Orange Shortbread Bars from Epicurious

Course bar cookies
Cuisine American
Keyword apricot almond bars, bar cookies

Ingredients

  • 1 cup apricot preserves
  • 3 tablespoons orange liqueur such as Grand Marnier
  • 1 cup 2 sticks unsalted butter, room temperature
  • 3/4 cup sugar
  • 1 teaspoon almond extract
  • 2 cups all purpose flour
  • 1/4 teaspoon salt
  • 1/4 cup packed almond paste (from 7-ounce roll), crumbled
  • 1/2 cup sliced almonds divided

Instructions

  • Preheat oven to 325°F. Butter 9x9x2-inch metal baking pan; line bottom and sides of pan with parchment paper, extending over sides. Butter parchment. Mix preserves and orange liqueur in small bowl; set aside.
  • Using electric mixer, beat 1 cup butter and sugar in large bowl until well blended. Beat in almond extract. Add flour and salt; beat just until blended. Transfer 1 cup of dough to another small bowl; add crumbled almond paste and mix with fingertips until small clumps form. Mix in 1/4 cup sliced almonds; set aside for topping.
  • Press remaining dough evenly onto bottom of prepared pan. Spread preserves mixture evenly over. Using fingertips, coarsely crumble topping over preserves, then sprinkle 1/4 cup almonds over. Press topping lightly into preserves.
  • Bake shortbread until top and crust edges are golden brown, about 1 hour. Cool completely in pan on rack. Using parchment paper as aid, lift shortbread from pan. Cut shortbread into 4 equal strips, then cut each strip crosswise into 8 small bar cookies. (Can be prepared ahead. Store in single layer in airtight container at room temperature up to 4 days or freeze up to 2 weeks.)
Bailey’s Irish Cream Stands In for Day 5 Holiday Cookies:

Bailey’s Irish Cream Stands In for Day 5 Holiday Cookies:

By | | Comments 0 Comment

.I was going to stop at homemade Kahlua but a super simple recipe caught my eye in one of my all time favorite blogs, Smitten Kitchen.  I trust her implicitly so I knew I was going to make this.  This is a knockoff of Baily’s Irish Cream. Yep. Super simple and delicious.  I waited until the last minute to make this as it will probably not keep very long.  As I was perusing recipes for coffee liqueur I would come across recipes for a homemade irish cream.  Most called for eggs, which made me reticent to try.  Smitten Kitchen’s contains just cocoa powder, heavy whipping cream, sweetened condensed milk and vanilla.  THAT’S IT!!!  You should be really excited right now  Oh darn, one more ingredient, Irish Whiskey.  Had you for a moment didn’t I?  Unlike the Kahlua, I did spring for a bottle of Jameson’s Irish Whiskey. It’s so incredibly simple it’s nuts.  You whisk the cocoa powder with a bit of cream until it forms a paste, then you gradually add the rest of the cream, stir in the vanilla and sweetened condensed milk and Irish Whiskey, DUNZO.  Pour into cute little bottles and refrigerate.  Good for 2 weeks.  Perfect for New Year’s!  I am also going to make one with a bit of instant coffee.  Doesn’t that sound delish?  Serve it in coffee, on the rocks…yumo.

That’s it!  Please enjoy the holidays with loved ones.  That’s what matters.  Happy Holidays!

Print Pin

Day 5 Holiday Cookie List: Homemade Irish Cream

Knock off of Bailey's Irish Cream. It's delicious and guaranteed to warm you right down to your toes!
Course Drinks
Cuisine American
Keyword Bailey's Irish Cream

Ingredients

  • 1 teaspoon unsweetened cocoa powder
  • 1 cup 235 ml heavy or whipping cream
  • 1 14-ounce or 415 ml can sweetened condensed milk
  • 1/2 teaspoon vanilla extract
  • 1 cup 235 ml Irish whiskey (I used Jameson)

Instructions

  • In the bottom of a pitcher, whisk cocoa powder and a spoonful of cream into a paste. Slowly, whisking the whole time, add more cream a spoonful at a time until the paste is smooth and loose enough that you can whisk the rest of the cream in larger splashes. Once all of the cream is in, whisk in condensed milk, whiskey and vanilla.
  • Cover with lid or plastic wrap and keep in fridge for up to two weeks, possibly longer.
  • Serve in a tiny tumbler filled with ice, or splashed into coffee.

Notes

This is not for the faint-hearted.  Packs a nice punch.  If you would like to make it a little less boozy, add heavy whipping cream and the condensed milk 1 tablespoon each at a time, until desired taste.
 
Epic Fail: Homemade Kahlua 12 Days of Cookies: Day 4

Epic Fail: Homemade Kahlua 12 Days of Cookies: Day 4

By | | Comments 0 Comment

I have been in a funk this holiday season.  Every time I go to bake cookies I get de-railed.  I thought I would make a final push and get a few done, but I was struck by the flu bug which put the big kabash on any last minute baking. This effectively ended all hope of any more scrumptious cookies.  I have the dough for these wonderful crescents from Rose’s Christmas Cookies and for Mrs. Sugaya’s pecan tartlets chilling in the fridge. But they will have to wait until after Christmas.

But all is not loss.  I did manage to make some homemade goodies that I hope you will try.  I made favorite breakfast munchies, Juli’s granola and my cousin Bonnie’s spicy pecans. Cookies are little gifts of love, peace and hope and I just couldn’t bring myself to bake many.  I wish everyone love and joy with family and friends during this holiday season even if a few of us are on opposite sides of the political spectrum.

So, what did I make instead of cookies? Who guessed booze?  You would be right!  I started a couple of weeks ago after searching for a homemade Kahlua recipe. Big mistake, there must be a thousand recipes for something so simple!  So I came up with my own concoction that I think is pretty darn good and very easy.  Couple of tips, you are using a boat load of sugar and coffee, DO NOT break the bank on the vodka or rum.  I used the same vodka I used to make vanilla extract with last year, a brand from TJ’s. I picked it cause the bottle was cool looking.  I had some Meyer’s rum so I used that too.

I started with 1/4 cup instant expresso (Medaglia D’Oror) and my first batch didn’t have enough coffee flavor so I made a second batch using 1/2 cup and mix the two batches.  So I leave it to you to decide how much coffee flavor you want.  I will keep you posted on the feedback!

Print Pin

Homemade Coffee Liqueur

Make your own coffee liqueur aka Kahlua, easy and sure to impress your friends and family!
Course Drinks
Cuisine Mexican
Keyword coffee liquer, easy to make, kahlua

Ingredients

Adapted from Creative Culinary

  • 4 cups water
  • 2 cups brown sugar
  • 2 cups white sugar
  • 1/3-1/2 cup dried espresso
  • 500 ml vodka
  • 250 ml Rum
  • 2 vanilla beans split
  • 2 shots of chocolate liqueur or 1 tablespoon cocoa nibs

Instructions

  • Combine the water, sugars and dried espresso in a large saucepan over medium-high heat.
  • Bring to a boil; turn the heat to low and simmer for a minimum of 1 hour.to reduce the mixture and make a more syrupy consistency. I had a final volume of approximately 3 cups.
  • Watch constantly and stir occasionally. It will boil over if not watched!!!
  • Remove from heat and let cool.
  • Add vodka, rum, vanilla beans and chocolate liqueur or cocoa nibs
  • Pour everything into a clean storage container. I love these Ball Jars.
  • Age for 3-4 weeks in a cool, dark location; stirring once or twice a week.
  • When ready to bottle, remove vanilla beans, bottle mixture and store. I strained the mixture into the bottle.
  • How easy is that?
  • Serve straight, over ice cream, mixed drinks
Like Mother, Like Daughter Day 3: Dorie’s Blondies

Like Mother, Like Daughter Day 3: Dorie’s Blondies

By | | Comments 0 Comment

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 36 dozen cookies—I eat so many of them—she somehow turns it around and gets me to bake cookies, too. Yup, I’ve caught the baking bug.

We recently had our annual cookie exchange party last week, and, being the ridiculously hyper competitive person I am, I set out to bake the best cookie. Yes, only I would try to make a fun get together an intense competition. I’m just as crazy as my mom. I choose to blame her.

Anyways, as I was looking around for the best cookie recipe, my eyes were drawn to the THREE huge purple books that my mom had sitting on our coffee table. Yes, you guessed it, they were Dorie Greenspan’s cookie books. And no, it isn’t unusual that my mom has multiple copies of the same book, especially when they are Dorie Greenspan’s. I swear she is OBSESSED with that lady. So, I decided to rifle through the book to find the best recipe. I LOVE everything coconut, so, naturally I flipped to the back of the book to find all the recipes with coconut in them. I was surprised to find a recipe for blondies. Dorie adds sweetened coconut, chopped pecans, and chocolate chips to these classic bar cookies, and she bakes them in muffin tins. Intrigued, I set to work. I substituted unsweetened coconut for the sweetened and added a bit more sugar. I also did half mini semi-sweet chocolate chips and half toffee bits, for a little extra sweetness to make up for the unsweetened coconut.

Of course, as soon as I started scooping the cookies into mini muffin tins, my mom came over and FREAKED out over the size. Apparently Dorie’s mini muffin tins were bigger than normal mini muffin tins. I didn’t want to redo them, so I just tossed the pan into the oven, used regular tins with the leftover dough, and waited. I pulled them out in 15 min…I was scared that I would over bake them in the mini tin! I’m sure glad I did, too. The blondies came out incredibly gooey and chewy on the bottom, but had a nice crunch on top. Perfect. I sprinkled mini chocolate chips on the tops because they started to sink and then threw on some red and green sprinkles to make them really festive. They are sweet, and the nuts and coconut give it a great texture without overpowering the blondie flavor. The recipe makes about 30 mini blondies, so I would recommend doubling the recipe if you have a lot of people over.  There is a great article on Kitcn that covers these delicious blondies made 3 different ways.  Check it out!

Dories Blondies blew all the other cookies out of the water, of course. I mean, we all saw that coming.

Print Pin

Like Mother, Like Daughter Day 3: Dorie’s Blondies

Ingredients

Another winner from Dorie Greenspan's Cookies Book!

Makes about 30

Cooking spray or butter, for coating the pan

  • 1/2 cup coarsely chopped pecans toasted
  • 2 ounces best-quality milk chocolate finely chopped
  • 1/3 cup shredded sweetened coconut
  • 8 tablespoons 4 ounces unsalted butter, cut into chunks, at room temperature
  • 3/4 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1/4 teaspoon fine salt
  • 1 large egg at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour

Instructions

  • Arrange a rack in the middle of the oven and heat to 325°F. Butter or spray a 24-well mini-muffin tin.
  • Stir the pecans, chocolate, and coconut together in a medium bowl; set aside.
  • Place the butter, brown sugar, granulated sugar, and salt in a stand mixer fitted with the paddle attachment and beat on medium speed until smooth, about 3 minutes. (Alternatively, use a large bowl and electric hand mixer.) Add the egg and beat on low, scraping the bowl as needed, until you have a smooth, creamy mixture. Beat in the vanilla.
  • Turn the mixer off, add the flour all at once, and pulse a few times to start incorporating it. Mix on low speed until the flour is almost fully blended into the dough. Add the pecan mixture, mixing just until they're evenly distributed; if you'd like, you can do the last few turns by hand with a sturdy rubber spatula.
  • Using a small cookie scoop, scoop out level portions of dough or use a teaspoon to make rounded spoonfuls and place one in each mini-muffin well. When each well has dough (you will use about half the dough), press each mound of dough down very lightly with moistened fingertips.
  • Bake until the cookies are firmly set around the edges and golden-brown in the center, 14 to 16 minutes. A tester inserted in the center of a blondie should come out clean.
  • Place the tin on a cooling rack and let the blondies rest for 3 minutes. Unmold the blondies either by turning the tin over and rapping them against the counter or popping the blondies out with table knife. Transfer the blondies to the rack and and let cool to room temperature, about 10 minutes.
  • Let the mini-muffin tin cool and and repeat baking the remaining dough.
  • Recipe Notes
  • Make ahead: You can scoop the dough out onto a lined baking sheet, pat it down, freeze until firm, and then pack the pucks in an airtight container and freeze for up to 2 months. Leave the pucks at room temperature while you heat the oven before baking.
  • Storage: The blondies are best eaten soon after they're baked, but they can be kept in a covered container at room temperature for up to 1 day. They can also be frozen, wrapped airtight, for up to 2 months.

Hi Claire J

 
Variations on a Thumbprint Day 2: 12 Days of Cookies

Variations on a Thumbprint Day 2: 12 Days of Cookies

By | | Comments 0 Comment

Who doesn’t like thumbprints? Not me, my kids, my hubby, nor Santa (the thumbprints were always gone from Santa’s cookie plate on Christmas morning).  While perusing the internet for holiday cookie recipes I came across the blog, Chew Out Loud.  Their most requested cookie recipe (hands down winner)  is for Buttery Jam Thumbprint Cookies. Really, is it so surprising?  A buttery meltingly tender cookie filled with a “thumbleful” (get it? thumb + thimble) of sweet jam in the center, finished with a dusting of powder sugar.  Heavenly.

So of course I included thumbprints in this year’s 12 Days of Cookies.    My favorite recipe comes from an old copy of Ladie’s Home  Journal (yes, I am that old).  I have made these every year for as long as I have been baking Christmas cookies.  The addition of ground walnuts to the dough gives these cookies a nutty edge and a slightly sandier texture.  I like filling the centers with raspberry jam, its rich ruby red color playing off the surrounding cookie. The sweet and tart flavor of the jam compliments the cookie perfectly.  You can substitute pecans for the walnuts although I prefer walnuts which have a bit of a bite that works really well.   Did I mention they are super easy to make?  Run, don’t walk to your kitchen and make these cookies now.

Over the years I have found little tricks that help when making cookies.  Ice cream scoops are the secret to uniform sized cookies and definitely speed up the process of scooping out the dough.  I make the indentation for the jam with my wine opener (nifty huh) and creates the perfect sized circle in the middle of the cookie, much better than my thumb!

You can use any flavor jam you like.  Put jam in a squeeze bottle and shoot approximately 1/4 teaspoon of jam into each indentation made. As the cookies are cooling, you can add a spot more jam in the center if you wish.  Sprinkle with powdered sugar.  I use a wire mesh tea strainer for my powdered sugar, works like a charm.

 

And for your listening pleasure the King-Blue Christmas

Print

Variations on a Thumbprint Day 2: 12 Days of Cookies

Classic thumbprint cookie made with ground walnuts. Sandy, buttery absolutely delish!
Course cookies, Dessert
Cuisine American
Keyword Berry jam, cookies, jam, thumbprints
Prep Time 15 minutes
Cook Time 15 minutes

Ingredients

Ladies' home journal 12/93

Prep time: 20 minutes

Baking time: 10-12 minutes

  • 1 1/2 cup coarsely chopped walnuts
  • 1 cup butter at room temperature
  • 3/4 cup granulated sugar
  • 2 1/4 cups all-purpose flour
  • 1/4 cup seedless raspberry preserves
  • Powdered sugar
  • Dash of salt

Instructions

  • Preheat oven to 350 degrees.
  • Chop nuts in food processor until very fine. Beat butter, nuts, salt and granulated sugar in mixer bowl until light. Beat in flour into blended.
  • Shape dough into 1 inch balls.
  • Place 2 inches apart on ungreased cookie sheets and flatten to 1 1/2 inch circle.
  • Press into centers with a fingertip.
  • Fill each indentation with 1/4 teaspoon preserves.
  • Bake 10-12 minutes, until golden.
  • Cool.
  • Sift confectioner's sugar over cookies.
  • Makes 6 dozens.

 

 
Dutch Almond Cookies (It’s Crunch Time ) Day 1 Holiday Cookies

Dutch Almond Cookies (It’s Crunch Time ) Day 1 Holiday Cookies

By | | Comments 4 comments

One hundred and twenty-ish

Remember that number. Way back in January we took an impromptu trip to New York for my cousin’s birthday.  My cousin’s wife Kathy, baker, crafter, home chef extraordinaire made all of the scrumptious desserts – birthday cake, lemon parfaits, and an amazing assortment of cookies for the shindig.  We ate, we danced, we laughed.  Not surprisingly I was enamored with all of the desserts Kathy made, one in particular, stood out.  A cinnamon-y, crispy-crunchy cookie with almonds scattered throughout.

When we returned home from our NY jaunt I fired off an e-mail to Kathy.

Me:  Hey Kathy, Great party!  As usual delicious food, great company, and so much fun!  Loved those crunchy almond cookies!  Mind sending me the recipe?

Kathy:  Still recovering from the party.  Yep, those are good cookies.  The recipe is from Nick Malgieri’s Cookies Unlimited, they’re called Dutch Almond Cookies.

Me: Wait, I think I have that book (surprise, surprise)

…I scurry off to find said book

Seize the Dough

The first time I made them was a total disaster.  The recipe is actually pretty simple.  Butter, brown sugar, granulated sugar, and a touch of water are heated until the sugar is melted.  Once the sugar has dissolved toss in the whole blanched almonds.  The almond mixture is then combined with the dry ingredients.  All was fine until I stirred in the flour and bam!  It seized and instantly transformed into a crumbly dry mess. Ugh.  Disappointing.  I tried to salvage it by pressing it into a baking pan and chilling it.  Unfortunately, even after chilling, it was not workable and it ended up in my compost bin.  Where did I go wrong?

I turned to my trusty laptop, googled Nick Malgieri, and fired off an e-mail lamenting my disaster.  True to form and further validating how nice bakers are, I received a response from him shortly.  After some mulling, he concluded that I had probably used too much flour.  

One hundred and twenty-ish

When you try these bundles of crispy crunchy goodness use a scale if you have one. It may save you from the “un-malleable mess” I had the first time. If you don’t have a scale, be gentle with your flour, don’t pack it in the cup when you measure.

I revisited these cookies for the holidays 2021.  This time I decided to go with the standard weight of 122gms for a cup of flour.  Worked like a charm.  I think anywhere between 120-125gms of flour should work for these cookies.  If you don’t have a scale, fluff your flour and lightly scoop it into your measuring cup with a spoon. Don’t pack it.

Sugar, butter, almonds, mixture on the stove before adding the flour.

Added the flour, this is the step I always approach with trepidation…and where I implore you to get a scale!

This batch actually has a smidge to much flour…see the dry parts?  But no seizing of the dough, Yay! Use parchment or heavy-duty foil with plenty of excess to grab, it was a b*tch trying to remove it, the regular-weight, too-short foil kept ripping.

Ready for the oven, be generous with the cinnamon sugar.

This time the dough did not turn into a chalky brick, instead, it was very thick and almost pourable.  I put it in an 8×8 pan lined with foil (very important) covered it with plastic wrap and chilled the dough overnight.  Once chilled it hardens and becomes easy to cut.  Divide dough into 3 logs.  Cut 1 log at a time leaving the remaining logs in the fridge. If it crumbles while cutting, just smoosh (a technical term used by all serious chefs) it back together.  The recipe calls for 1/4″ inch slices.  These are really crunchy cookies I would slice them a smidge thinner than 1/4 inch rather than more.  Place the cookies on a parchment-lined sheet about 1 inch apart and sprinkle generously with cinnamon sugar.  Bake for 15 minutes.  Make sure to bake the cookies until they are a rich golden brown and firm to touch.  Once cooled the slices will be crispy-crunchy similar to biscotti. If under-baked the cookies will be chewy instead of crisp.

This recipe makes a ton of cookies, perfect for that upcoming holiday cookie swap. Delightful cookies, crunchy, airy, perfect with tea or coffee.

Added bonus, a holiday tune to go along with these scrumptious cookies.  From  Peanuts Christmas- Linus and Lucy

 

Print Pin

Dutch Almond Cookies Day 1: 12 Days of Cookies

Light, crispy, crunchy, almond cookies
Course cookies, Dessert, Snack
Cuisine American
Keyword Dutch Almond Cookies
Prep Time 25 minutes
Cook Time 12 minutes

Ingredients

From Nick Malgieri's Ultimate Cookies

Butter for greasing pan

Da Dry Stuff-Combine and set aside

  • 3 cups all-purpose flour 120-125gms/cup
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon

Da Wet Stuff

  • 3/4 cup 1 1/2 sticks unsalted butter, cut into 12 pieces
  • 1 cup firmly packed light brown sugar
  • 1 cup granulated sugar
  • 6 tablespoons water
  • 2 cups whole blanched almonds

Topping:

  • 1/2 cup granulated sugar
  • 1 teaspoon ground cinnamon

Instructions

  • Line an 8-inch square pan with aluminum foil; butter foil. Line 2 or 3 baking sheets with parchment paper.
  • In a large bowl, whisk together the flour, baking soda and cinnamon. Set aside.
  • Melt butter in large saucepan over medium heat. Remove from heat and stir in brown sugar, granulated sugar and water. Return to heat and bring to boil, stirring occasionally, until sugar melts. Remove from heat and stir in almonds.
  • Pour sugar-almond mixture into a large bowl and stir in dry ingredients. Press dough into prepared square pan, cover with plastic wrap and chill overnight or until firm.
  • About 20 minutes before you are ready to bake cookies, set racks in the upper and lower thirds of the oven and preheat to 350 degrees.
  • Prepare topping: thoroughly combine 1/2 cup granulated sugar and 1 teaspoon cinnamon; set aside.
  • Unmold the "brick" of cookie dough from the pan and place on cutting board. Cut brick into three bars, each 8-by-2 1/2-by- 1 1/4 inches (bars will be just a little more than 2 1/2-inches wide). Wrap 2 bars in parchment paper, wax paper or plastic wrap and refrigerate. Cut remaining brick into 1/4-inch thick slices. As you cut cookies, place them on prepared sheets 1 inch apart in all directions.
  • Just before putting sheets in oven, sprinkle tops of cookies generously with the cinnamon sugar. Bake cookies for about 15 minutes, or until they are golden and firm. Slide the parchment with the cookies on top onto cooling racks. Cookies will crisp as they cool. Repeat with remaining bars of dough.
  • Store cookies between sheets of parchment or wax paper in a tin or plastic container with a tight-fitting lid. If freezing the bar(s), it is best to thaw dough overnight in the refrigerator before slicing and baking.
  • Happy baking!

Notes

Recipe in the Orange County Register
Finding Dorie (Vanilla Polka Dot Cookies)

Finding Dorie (Vanilla Polka Dot Cookies)

By | | Comments 0 Comment

Rock and rollers, Tom Cruise, that Bieber Kid, they all have their groupies.   I am a Dorie groupie.  Yep, not ashamed to admit it. Dorie is the bomb. Are you wondering-who?  Not that hilarious little blue fish in Finding Nemo? No.  “You mean Ellen DeGeneres who voices that cute little fish?”  Nope.  I am a fan of Dorie, Dorie Greenspan-cookbook author, dessert queen, cookie connoisseur and baker extraordinaire.

The Real Deal

I recently drove up to the City to see her at Omnivore Books, one of many tour stops (how does she do it?) for her newest book, Dories Cookies.  A hefty compendium of deliciousness that, yes, is all about the cookie.  Her recipe for Jammers, a buttery sable’ topped with jam and streusel alone makes it worth getting.  I don’t know Dorie on a personal level, but she is gracious, humorous and generous-one of the nicest souls you’ll meet.  This comes across when meeting her in person and in her writing.

Me and Dorie
Here I am with Dorie!

All this, and her cookbooks are REALLY, REALLY good.  The recipes are well written, easy to follow, and the results are YUMMY.  Before heading to the book signing I spent an agonizing few minutes trying to pick which book of hers I wanted her to sign (I literally have all of them).  I went with the first Dorie book I ever bought, Paris Sweets.  It contains her iconic recipe for Korova Cookies, aka World Peace Cookies and has the loveliest illustrations.

Mr. Greenspan

As I waited in line, I talked to Dorie’s husband Michael.  Wouldn’t you know it, he is just as nice! The list of recipes I have tried from Dorie’s books grows ever longer and this newest book will definitely add to it. Right about now is when I start looking in earnest for cookie recipes for the holidays. I opened the book and bam, Vanilla Polka Dot Cookies caught my eye.  The cookie starts with a buttery, vanilla laden dough made with egg whites.  The dough smelled so delicious, I had to stop myself  from dipping my finger in the bowl and popping a swirl of dough in my mouth.

The dough comes together quickly and can be used for this recipe immediately. Scoop, roll and dip.  Place the balls on a lined baking sheet press to flatten and bake.  How easy is that?

dsc05008

The dough does not spread so press the cookies to desired thickness.  I wanted a flatter thinner cookie, a smaller cookie, approximately 2.5 inches in diameter.  I used a tablespoon ice cream scoop to portion the dough.  The cookies took only 14 minutes to bake, well short of the suggested 20-22 minutes. My cookies were much smaller which accounts for the shorter baking time.  Watch the cookies carefully when baking, they brown very quickly.  All in all these fit the bill for a crispy, buttery festive cookie perfect for the holidays.  I brought them to Thanksgiving dinner and the kids gobbled (get it?) them up.

dsc05018

The recipe for these cookies can be found here along with her recipe for World Peace Cookies, courtesy of the Star Telegram.  If you are a Dorie fan like me, take a photo of any of Dorie’s cookies you make from her book, post it on Twitter or Instagram, and tag it with #Doriescookies and @Cookies4Kids. This will automatically trigger a 5 dollar donation to pediatric cancer research, woohoo!  Thanks and HAPPY HOLIDAYS.

 
(Coconut Cookie Sticks) Cuckoo for Coconuts by Alice Medrich

(Coconut Cookie Sticks) Cuckoo for Coconuts by Alice Medrich

By | | Comments 0 Comment

I snappd this photo at Black Sand Beach on the Big Island.  When I saw the sign on the tree, one of my favorite cookies just popped into my head, Alice Medrich’s Coconut Sticks.  Hmmm….I wonder why?  I love her coconut sticks.  A riff on biscotti, they often end up in a holiday cookie tin or in a cellophane bag with a cute ribbon as an appreciative thank you gift.

CoconutsNowadays I often find myself using coconut in my cooking & baking.  This is SO surprising since for as long as I can remember I have HATED coconut. As a kid the sight of coconut anything, cake, cookies candy elicited an automatic “Ewwww!” The feeling persisted well into adulthood.  Maybe it’s age, but I have grown to like coconut right along with brussels sprouts and naps.

With my changed coconut conviction. I have jumped off the deep end.  Curries without coconut milk, not happening. My Ranger cookies and World’s Best Cookies are made with shredded coconut, definitely bumping up the chewiness and flavor.  And of course, every batch of homemade granola has flaked coconut for that extra zing and crunch.

It’s like a new found secret weapon

I love making and nibbling on these Coconut Sticks. Thin, crispy and buttery with shreds of coconut dancing through, they are the perfect foil for a steaming cup of tea or that morning latte.  This recipe comes from Alice Medrich’s book Chewy, Crispy, Crunchy Melt-in-Your Mouth Cookies.  If you love cookies add this book to your collection.

Did I mention these crunchy wonders are EASY to make?  Well of course they are, you can make the dough by hand or in a food processor (ah, yes-thereby upping them to the STUPID EASY category).  Another wonderful slice and bake refrigerator cookie.  Press the dough into a loaf pan.  Chill.  Slice.  Bake.  Eat.  Donzo.  Easy Peasy.

What took me so long to become a coconut convert?  I don’t know.  Guess I will have to make up for lost time.

Life is good, dream coconuts.

Coconut Sticks Dough

Print

Cuckoo for Coconuts (Alice Medrich's Coconut Sticks)

Buttery coconut cookie sticks.
Course cookies, desserts
Cuisine American
Keyword Coconut Cookie Sticks
Prep Time 20 minutes
Cook Time 15 minutes

Ingredients

  • 1 1/4 cups 5.625 ounces unbleached all-purpose flour
  • 2/3 cup 4.625 ounces sugar
  • 1 cup ~3 ounces shredded dried unsweetened coconut
  • Scant 1/2 teaspoon salt
  • 6 tablespoons cold unsalted butter
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons cold water

Instructions

  • Prepare: A 5-x-9-inch loaf pan, lined on the bottom and sides with foil or plastic wrap
  • Put the flour, sugar, coconut, and salt in a large mixing bowl and whisk to blend.
  • Cut the butter into the flour mixture with a pastry blender or two knives until the butter is reduced to small pieces.
  • With the fingertips of both hands, lightly toss and rub the mixture together until the mixture resembles coarse meal.
  • Combine the vanilla and cold water in a small pitcher or cup.
  • Stir the flour and butter mixture with a fork while drizzling the water and vanilla into the bowl. Continue to toss and stir lightly with the fork or your fingers until all of the dry ingredients are slightly damp. The dough should remain crumbly and stick together only when pinched.
  • Food Processor method: Place flour, sugar, coconut and salt in food processor bowl. Pulse 2-3 times to combine.
  • Cut butter into 1/2 inch cubes and scatter on top of flour mixture. Pulse until mixture reveals coarse meal. Small lumps are okay.
  • Combine water and vanilla extract in small cup. Continue to pulse the flour mixture and drizzle water into processor bowl.
  • Pulse into mixture starts to clump. It should not come together completely but will still be crumbly. It will stay together if pinched.
  • If using a loaf pan, dump the mixture into the lined pan and spread it evenly. Press it very firmly, making a thin layer. Or dump the mixture onto a piece of foil on a baking sheet and distribute it evenly over an area about 4 by 9 or 10 inches. Press it firmly, squaring up the edges, to make an even compact layer about 1/2-3/4 inch thick. Fold the foil over the dough and wrap it tightly. Refrigerate for 2 hours or overnight.
  • Preheat the oven to 350°F. Position racks in the upper and lower thirds of the oven.
  • Unwrap the dough and transfer it to a cutting board. Use a long sharp knife to cut the dough crosswise into 1/4-inch (or thinner if possible) slices. Use the knife to transfer each slice to the lined or greased cookie sheets, placing the slices 1 inch apart. The slices will be fragile and require the support of the knife in transit; the results will be worth your careful effort.
  • Bake for 11 to 14 minutes (baking time will vary depending on thickness of cookie), until the cookies are golden with golden brown edges. Rotate the pans from top to bottom and from front to back halfway through the baking time to ensure even baking.
  • For lined pans, set the pans or just the liners on racks to cool; for unlined pans, use a metal spatula to transfer the cookies to racks. Cool the cookies completely before stacking or storing.
  • May be kept in an airtight container for several days.
Absolutely Best Brownies from Friends

Absolutely Best Brownies from Friends

By | | Comments 0 Comment

I know, I know…who would have thought, delicious brownies from a cookbook based on the TV show Friends…go figure!  Trust me they are really good.

 

Print Pin

Absolutely Best Brownies

Kid friendly brownies! Let them cool and rest before eating!
Prep Time 20 minutes
Cook Time 25 minutes
Servings 16

Ingredients

  • 2 ounces unsweetened chocolate like Ghiradelli's, no need to use $$$ stuff
  • 1/2 cup unsalted butter
  • 1 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 2/3 cup flour
  • 1/4 tsp. salt
  • 1/2 teaspoon baking powder
  • 1/2 cup chocolate chips mini-chips preferred
  • 1/2 cup toasted chopped pecans

Instructions

  • Preheat oven to 350 degrees.
  • Butter an 8 inch square pan and line with parchment.
  • Melt butter and chocolate together. Mix in sugar, 1 tsp. vanilla, and the 2 eggs. Mix well and then add flour mixture (flour, salt, baking powder) and stir until combined.  Do not overmix.  Fold in chips and nuts.
  • Spread in pan and bake approximately 25 minutes.  Brownies are done when a toothpick inserted halfway between the edge of the pan and the center comes out clean. Try not to overbake!
  • Special occasions call for a chocolate ganache made with 1:1 heavy whipping cream and melted semi-sweet chocolate blended and  poured over the top and left to set. Totally boss.