Category: Shaped Cookies
Beta Testers (Lemon Poppy Seed Shortbread, Mexican Hot Chocolate Shortbread, Pistachio Shortbread Cookies)

Beta Testers (Lemon Poppy Seed Shortbread, Mexican Hot Chocolate Shortbread, Pistachio Shortbread Cookies)

By | | Comments 0 Comment

With the reprint of Claudia Fleming’s “The Last Course”, I reached into the archives for a post on a trio of shortbread I “tested” on friends and family.  A delectable triple play of cookies that would be lovely in a holiday cookie tin or a festive platter for the annual swap.  Fleming’s Lemon Poppy Seed cookies are buttery, tender, lemony with a crunch from the poppy seeds while Back in the Day’s  Mexican Hot Chocolate Shortbread are rich, chocolatey, and spicy.  Bake em’ TODAY.  I love pistachios for their color and flavor, both shine in Macrina Bakery’s Pistachio Shortbread.

Without further ado, a trio of tasty cookie bites from “back in the day” that you should bake today!

Human nature always prevails and I am no exception.  Every New Year’s Day I make a couple of resolutions…lose weight, get more sleep, test more cookie recipes for next year’s holiday box, one out of three ain’t bad!  If I were a major leaguer with a 333 batting average I’d be batting clean up.

DSC01290

So from my collection of cookbooks, I pulled out Back in the Day Bakery Book and made the Mexican Hot Chocolate Shortbread,  Lemon Poppyseed Shortbread from Claudia Fleming’s The Last Course (re-issued!) and Pistachio Shortbread from More From Macrina Bakery.  I don’t like to rely on my taste buds only, so my trusty crew friends, nieces, & family were my “beta testers”.  Consensus was there was no consensus!  Although I might have to give the edge to the Mexican Hot Chocolate shortbread, me and Joe Biden..here to cast the final vote.

A successful beta test since these three recipes would all make the cut for the holiday cookie basket.

Print Pin

Mexican Hot Chocolate Shortbread

These cookies taste like a mug of rich hot chocolate. The deep mocha-flavor is followed by a kick of cayenne pepper. Don't let the heat put you off; it only enhances the flavor.
Prep Time 15 minutes
Cook Time 10 minutes
Author Back In the Day Bakery

Ingredients

Dry Ingredients #1

  • 1 3/4 cups unbleached all-purpose flour
  • 1/2 cup almond flour

Creamed Mixture

  • 1/2 pound 2 sticks unsalted butter, at room temperature
  • 1/2 teaspoon pure vanilla extract
  • 1/2 teaspoon pure almond extract

Dry Ingredients #2

  • 1 cup packed light brown sugar
  • 1/2 cup Dutch-processed cocoa powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon espresso powder or finely ground coffee
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon cayenne pepper

The Finishers

  • 1/2 cup mini semisweet chocolate chips
  • 1/4 cup granulated sugar for dusting

Instructions

  • Line two cookie sheets with parchment.
  • Whisk the flours together in a medium bowl and set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl, using a handheld mixer), cream the butter, vanilla, and almond extract until the mixture is pale in color, 1 to 2 minutes. Turn the speed down to low, add the brown sugar, cocoa, cinnamon, espresso, salt, and cayenne pepper, and continue to mix until the mixture is smooth, 2 to 3 minutes. Add the flour mixture in thirds until just combined. With the mixer running, sprinkle in the chocolate chips, mixing until just combined.
  • Transfer the dough to another bowl and finish mixing by hand to make sure no bits of flour or butter are hiding on the bottom of the bowl and the dough is thoroughly mixed.
  • Use a small ice cream scoop to form the cookies, about 1 rounded tablespoon each, and place on the prepared cookie sheets, leaving 1 inch between the cookies to allow for spreading.
  • Flatten each cookie with a cookie stamp dusted with granulated sugar, or gently flatten each cookie with the palm of your hand and then dust the tops with sugar. They will have little cracks in the top. Refrigerate the cookies for at least 1 hour, or up to 5 hours. Position a rack in the lower third of the oven and preheat the oven to 350°F. Bake the cookies, one sheet at a time, for 8 to 10 minutes, rotating the pan halfway through the baking time for even doneness (see Tip). Cool the cookies completely on wire racks. Store the cookies in an airtight container for up to 3 days at room temperature.
  • Tip: It is really difficult to tell when dark chocolate cookies are done. Pull them out when they are firm to the touch on the edges and the sweet smell of chocolate has begun to fill your kitchen.
Print Pin

Lemon-Poppy Seed Shortbread (Claudia Fleming, The Last Course)

Ingredients

  • 1 cup 2 sticks unsalted butter, softened
  • 3/4 cup confectioners’ sugar
  • 1 1/2 teaspoons fresh lemon juice
  • 1 1/2 teaspoons grated lemon zest
  • 1/2 teaspoon vanilla extract
  • 2 cups all-purpose flour sifted
  • 1 1/2 tablespoons poppy seeds
  • 1/2 teaspoon salt

Instructions

  • Using an electric mixer, beat the butter and sugar until creamy and smooth, about two minutes. Add the lemon juice, zest and vanilla and beat well.
  • In a bowl, combine the flour, poppy seeds, and salt. Add the dry ingredients to the butter mixture and mix until combined. Form the dough into a disk and, wrap in plastic wrap and chill for at least 3 hours and up to 3 days or freeze for up to 2 months.
  • Preheat oven to 300° F. Roll the dough between two sheets of wax paper to a 1/4-inch-thick rectangle. return dough to refrigerator for an additional 30 minutes. Cut the shortbread into shapes with a two-inch cookie cutter, or use a knife, and place 1 inch apart on parchment-lined baking sheets. Do not reroll scraps, if using cookie cutter. Prick shortbread with a fork and bake until pale golden all over, 23 to 25 minutes. Cool on a wire rack.
Print Pin

PISTACHIO SHORTBREAD COOKIES

Ingredients

  • 1 cup unbleached all-purpose flour plus more for the work surface
  • 1/4 cup granulated sugar
  • 1/2 teaspoon kosher salt
  • 1/2 cup shelled raw or roasted pistachios
  • 1/2 teaspoon vanilla extract
  • 1 stick 4 ounces unsalted butter, cold, cut into 1/4-inch pieces
  • 1 to 2 tablespoons granulated sugar sanding sugar, or raw sugar, for garnish

Instructions

  • Pulse the flour, granulated sugar, salt, pistachios, and vanilla in the bowl of a food processor for 1 to 2 minutes, until the pistachios are finely ground. Scatter the butter pieces in the food processor and pulse several times to cut the butter into the flour. Stop pulsing when the ingredients just come together and cling to one another. (Watch carefully, as food processors work very fast and can easily overmix the dough. At first the mixture will have a coarse, crumbly texture, but then if you’re not careful it will quickly turn into a paste.)
  • Turn the dough onto a lightly floured work surface and shape it into a log about 2 inches in diameter and 10 inches long. (If the dough is too sticky, toss it in the fridge for 10 or so minutes to make it easier to work with. Dampening your hands ever so slightly with cold water also helps.) Place the log on a piece of plastic wrap or parchment paper. Tightly roll the wrap around the log and twist the ends to seal them securely. Refrigerate for at least 2 hours or up to 5 days. (This dough also freezes well for up to 3 weeks if wrapped tightly in plastic.)
  • Position 2 racks in the center of the oven and preheat to 325ºF (163ºC). Line 2 rimmed baking sheets with parchment paper and set aside.
  • Cut the chilled cookie dough into 1⁄2-inch-thick coins and place about 2 inches apart on the prepared baking sheets. Lightly brush the top of each shortbread cookie with water and sprinkle with sugar. Bake for 15 to 18 minutes, or until the cookies are lightly golden brown on both top and bottom. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Store the pistachio shortbread cookies in an airtight container at room temperature for up to 2 weeks.

 
Snickerdoodles (Alice in Cookiewonderland)

Snickerdoodles (Alice in Cookiewonderland)

By | | Comments 0 Comment

It has been 1610 days since I sat down and penned my inaugural post, Jamigos 2.0 to launch 3jamigos.  As I reflect on that number all I can think is WHAT TOOK ME SO LONG TO INCLUDE MY FAVORITE COOKIE?  I mean, sheesh, of the 100 cookie recipes I have posted, it doesn’t include my all-time favorite non-shortbread cookie (notice how I slipped in that qualifier, shortbread=cookie perfection).  Unbelievable, and how did I discover this faux pas?

I was tasked with making cookies for an End of Summer Party for our political action group (sanity saver).   I automatically went to my blog and typed in S N I C K E R D O O D L E S in the search box and waited, NOTHING popped up.  A quick search of my cookie index revealed, what the heck, no Snickerdoodles.

Are you kidding?

I’ve never posted Snickerdoodles on my blog?  Hellooo, time to fix that.  I got busy, made a batch for the meeting, snitched a couple to have with an ice-cold glass of milk, and sat down to write this post.

EVERYONE needs a scrumptious recipe for Snickerdoodles.  Buttery, sweet and spicy, crispy edges, soft chewy center,  finished with cinnamon sugar.  The quintessential cookie.  My favorite recipe comes from the cookie maven, Alice Medrich.  Unlike other recipes I have seen, hers are made with just butter. Yep, no shortening in these bad-boy bites of sweet cinnamon bliss.  The recipe is from her small but mighty book, Cookies and Brownies, long out of print but available on the secondary market. The book is worth getting just for this and her Lemon Bar recipe. Well written with easy-to-follow directions, it’s a keeper.  My copy is frayed and tattered, well worn from use.

Cream butter and sugar together to smooth but NOT fluffy.  Add eggs, beat until blended.

Add flour and stir just until combined.  Don’t overmix.  The mixing changes the consistency of the cookie.  Fluffy butter-sugar mixture gives a cakier cookie, go for smooth and creamy.  After adding the flour mixture do not beat the dough too much or you will end up with a tough cookie.

Gather dough into a disc, shape doesn’t matter.  Keep the thickness to about an inch.  This will make it easier to scoop and form the cookies after chilling.

After chilling the dough,  use a 1 tablespoon ice cream scoop (#70) to form balls.  Shape the scoops into smooth balls and roll in cinnamon sugar.  Use a good quality cinnamon, like Penzey’s . This is a great cookie to make with the kids or grandkids, never met a kid that didn’t like to roll balls of cookie dough in copious amounts of cinnamon sugar all the while licking their fingers.

The one tablespoon scoop yields a cookie about 2 inch in diameter.  All well and good, BUT, the smaller you make the cookie the harder it is to end up with a cookie that has crisp edges and a soft center.  If that is what you are looking for, try making bigger cookies. Increase your baking time by a couple of minutes.

Bake cookies 8-10 minutes until the edges are golden brown.  I like the centers soft, if you like crunchy cookies, bake them a bit longer.  How long?  Don’t know, I don’t like them that way.

Print Pin

Snicker Doodles

Course cookies
Cuisine American
Keyword Snickerdoodles
Prep Time 20 minutes
Cook Time 10 minutes

Equipment

  • Cookie sheets, lined with parchment paper or greased

Ingredients

  • 3 cups unbleached all-purpose flour (13.5 ounces)
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ pound unsalted butter, softened (2 sticks)
  • 1½ cups sugar 10.5 ounces
  • 2 large eggs
  • 2 teaspoons ground cinnamon
  • 2 tablespoons granulated sugar

Instructions

  • Preheat the oven to 400° Position rack in the middle of the oven.
  • Combine the flour, cream of tartar, baking soda, and salt in a bowl and mix thoroughly with a whisk or fork.
  • In a medium mixing bowl with an electric mixer, beat the butter with the 1½ cups sugar until smooth and creamy, not fluffy. Beat in the eggs just until blended. Add the flour mixture and stir or beat on low speed just until incorporated. Gather the dough into a disc and wrap in plastic wrap. Refrigerate until firm, at least 30 minutes.
  • Mix the remaining 2 tablespoons sugar and the cinnamon in a small bowl. Form level tablespoons of dough with an ice cream scoop, into 1-inch balls. Roll the balls in the cinnamon sugar and place 2 inches apart on the lined or ungreased cookie sheets.
  • Bake for 8 to 11 minutes, until the cookies puff and begin to settle down. To create crevices, when cookies puff, tap cookie sheet on rack. This causes the cookie to sink, creating crinkles. Rotate the cookie sheet from front to back halfway through the baking time to ensure even baking. Bake until the edges are golden. Remove from oven and allow to cool for a couple of minutes. Remove cookies with a spatula to a wire rack. Don't let them cool completely or the cookies will stick to the sheet. I bake on ungreased sheets to minimize spreading.
  • Cool the cookies completely before stacking or storing. May be kept in an airtight container for several days.
NO Bake Peanut Butter Cookies, Pssst….You Got 5 Minutes?

NO Bake Peanut Butter Cookies, Pssst….You Got 5 Minutes?

By | | Comments 2 comments

This past weekend we had a retreat for our political action group.  I know what you are thinking. This is a fun, food, foto, blog.  You promised NO politics Deb.  Not to worry.  I only mention it because I was once again tasked with bringing desserts including a vegan one to the retreat.

First, I made the butter, sugar, and flour dessert, a delicious Tunisian Orange Cake (next post) from Zingerman’s. Which did not leave me with much time to crank out a vegan dessert.  What to do, what to do.  I went straight to the blog site Minimalist Baker, an amazing site filled with simple, quick, plant-based food to find a recipe .  The last time I looked there, I found a yummy  Banana Pecan Shortbread that knocked my socks off.  

Second, I found another gem.  3 Ingredient-No Bake Peanut Butter Cookies.  5-10 minutes is all you need to put these bad boys together.  Yep, from the pantry to your mouth, 5-10 minutes.  In fact, it will probably take you longer to read this post than to make these cookies.  You will find this recipe in the STUPID EASY category.  I almost feel like creating a new tag, INCREDIBLY STUPID EASY or STUPID  SQUARED-stupid easy and stupid delicious.

The first step, whirl the oatmeal in your food processor or blender until it resembles coarse flour.  Add (PITTED-ya never know) dates, make sure your dates are soft and moist. It will help keep the cookies together.  Pulse to combine, add the peanut butter and let her rip.

Scoop up approximately 2 tablespoons of dough and form into balls. Press with a fork, just like classic peanut butter cookies, and…DUNZO. That’s it.  Well, not quite done, take it to the next level.  Melt chocolate chips and dip these babies into it to cover half the cookie.  Then you’re done. Too much work to melt chocolate?  Add 1/4-1/3 cup mini chocolate chips to the dough right before shaping the cookies.

 

Chill the cookies and serve to everyone…not just your Vegan friends.  Think of these as a cross between peanut butter cups and an oatmeal cookie.  Delish.

Print Pin

3 Ingredient No Bake Peanut Butter Cookies

Delicious peanut butter cookies made with just 3 ingredients! No baking required, stupid easy to make, cross between a cookie and a peanut butter cup! Vegan!
Course cookies
Cuisine American
Keyword NO Bake Peanut Butter Cookies
Prep Time 10 minutes
Total Time 10 minutes
Servings 12 cookies
Author Adapted from Minimalist Baker

Ingredients

  • 1 cup rolled oats old fashioned gluten-free
  • 1 Pinch sea salt optional
  • 3/4 cup medjool dates pitted // measured after pitting
  • 1/2 cup natural salted peanut butter creamy or crunchy

CHOCOLATE GLAZE optional

  • 1/2 cup semi-sweet or dark chocolate chips "accidental" vegan chips
  • 1 tsp vegetable oil

Instructions

  • Add oats and salt (optional) to a food processor and blend into a flour. Add dates and blend for 30 seconds more or until finely chopped.
  •  Add peanut butter and blend until a dough forms.
  • Scoop out 2-Tbsp amounts of dough and carefully form into mounds. Place on a parchment-lined pan or tray. 
  • Use the back of a fork to create a cross hatch on the top of the cookies 
  • Place chips and oil in a heatproof bowl.  Melt chocolate chips in microwave at 50% power, stirring occasionally until it is melted and has a sauce-like consistency 
  • Dip the cookies in (about halfway), let excess drip off, and place on a parchment-lined pan or tray. Freeze 10 minutes or place in fridge until chocolate hardens,
  • Cookies can be kept in the refrigerator up to 1 week or in the freezer up to 1 month. 
  • Optional: Instead of glaze, add 1/4-1/3 cup mini-chocolate chips to dough right before shaping.
Nutty for Almond Meltaways

Nutty for Almond Meltaways

By | | Comments 2 comments

I contemplated using the tiniest font size possible when I typed “cookie #12 of my 12 days of cookies” when I realized I actually can’t change the font size. Damn! It’s the second week in January and here I am finally posting the last holiday cookie.

At least it is a good one, Almond Meltaways.

I would not be surprised if one of the first cookies I ever nibbled on was an almond cookie.   Every bakery in Chinatown makes a version of the egg-washed, crinkly cookie with a hallmark whole almond pressed in the center of each.  Made with lard or shortening these cookies are crumbly, sandy, crisp, and redolent of almonds. In a nutshell-yummy.  While friends pulled out sugar or chocolate chip cookies from their lunch bags, I pulled out almond cookies from mine.  Those days are a distant memory but I still love eating almond cookies.

On my last jaunt to Los Angeles, I made a quick pitstop at a family favorite in Chinatown, Phoenix Bakery.  When we were kids, my mom, distantly related to the owners, always made it a point to stop there when we were in LA.  After catching up with the latest news of our families, they would pack boxes of Almond Cookies and Butterflies for us to bring home.  I love their Butterflies, a bow-shaped sheet of dough deep-fried to make them shatteringly crisp and covered with a sweet, sticky, gooey syrup-a dentist’s dream.  If you are ever in LA, do yourself a favor and pick up a box.  The bakery just celebrated its 80th anniversary, no small feat for a family-run business and a testament to their delicious sweets.

I enjoy almond cookies anytime. But almond cookies are a must during New Year and an integral part of any New Year’s celebration.  Symbolizing coins, they represent good fortune and prosperity in the New Year.

Although it would be hard to beat the almond cookie of my youth, I am always trying new recipes for almond cookies. I’m glad I tried this one.  They’re delicious.  The recipe comes from the blog The Beach House Kitchen and is a wonderful stand-in for Chinese Almond Cookies. The fine grain texture and tenderness come from the use of cornstarch, confectioners’ sugar, and shortening while the butter and almond extract provide the flavor.

The dough comes together in a snap. Use a tablespoon ice cream scoop (#70 scoop) to portion out the dough.

The dough is flattened with a glass dipped in sugar and a whole almond pressed in the center.  After baking, a quick dusting of powdered sugar is the final touch before serving these gorgeous cookies.

I can’t wait to bring these to this year’s celebration, Happy Year of the Pig!

Like Almond Cookies?  Here are  a couple of other favorites, Almond Clouds from King Arthur’s Flour and Almond Cookies from B’s Patisserie in San Francisco.

Print Pin

Almond Meltaways


Course cookies
Cuisine American
Keyword Almond Cookies
Prep Time 16 minutes
Cook Time 14 minutes
Total Time 30 minutes

Ingredients

  • 1 1/3 cup all­ purpose flour 167 gm
  • 1/2 cup whole almonds finely ground 75gms
  • 2/3 cup confectioners' sugar 71gm
  • 1/2 cup cornstarch 56gm
  • 1/8 tsp. salt
  • 1/2 cup unsalted butter, room temperature one stick
  • 1/2 cup shortening room temperature
  • 2 tsp. almond extract
  • whole almonds for garnish
  • granulated sugar for dipping
  • confectioners' sugar for garnish

Instructions

  • Preheat oven to 325 degrees. Line a large baking sheet with parchment paper. Set aside.
  • In a large bowl, whisk together flour, almonds, confectioners' sugar, corn starch and salt until well combined. Set aside. 
  • Combine butter and shortening in the bowl of a stand mixer fitted with paddle attachment, on medium speed beat until fluffy, about 2 minutes. Add almond extract. 
  • Turn the mixer to low and slowly add the flour mixture, beating until the dough begins to clump and form a ball around the paddle.
  • Shape the dough into balls, about one tablespoon each and place on baking sheet, about 2 inches apart. Flatten each cookie with the bottom of a glass that has been dipped in some granulated sugar and then press a whole almond into the center of each cookie.
  • Bake for 12­-14 minutes, until just lightly browned and firm when gently touched. Let stand on baking sheet for 5 minutes, before transferring to wire rack to cool completely.
  • Shake confectioners' sugar on tops of cookies
A Crinkle Just In Time: Cookie #11 Lemon Crinkles

A Crinkle Just In Time: Cookie #11 Lemon Crinkles

By | | Comments 2 comments

Jamie is home and decided it was time to bake and bail me out, as she always does, on my attempt to post 12 Days of Cookies.  I’m soooo close, this is cookie number 11.  If it wasn’t for “being under the weather”, I would have posted this yesterday. We definitely needed a citrus cookie so she picked a Lemon Crinkles.  The recipe comes from Fresh April Flours by Lynn.  I think it was karma that Jamie picked this recipe, Lynn is a scientist by trade and a field hockey player. Imagine that?  Fate.

A riff on Chocolate Crinkle Cookies, these gems are bursting with lemon flavor, a delightfully refreshing cookie that’s easy to make and sure to appeal to any citrus lover.

If you are a lemon FREAK.  You could up the amount of zest or play with the amount of lemon juice (just a bit since adding liquid can effect the texture).  Remember, adding zest ups the lemon flavor while adding lemon juice will increase the tartness.  Baking soda also tempers sourness (which is why I add baking soda to my buttermilk biscuits, I don’t want the tang).  You could play around with leaving out the baking soda and adding more baking powder…but this is speculation on my part, so you are entering the change at your own risk zone.

Using you handy dandy ice cream/cookie scoops.  Use a 1.5 tablespoon scooper for a good size cookie.  Roll the scoops into smooth uniform balls before LIBERALLY rolling in the powdered sugar.  Some of the sugar will be absorbed by the moisture in the dough.  For that nice white jagged snowy cap, keep on rollin’.

Cookies spreading too much?  Chill-out and chill the dough well.  This means on warm days, chill the dough, scoop out the balls, if they are soft, chill again.

Bake these bad boys off and sit down with a nice cup of tea and enjoy! Or tease your Dog…

Print Pin

Lemon Crinkle Cookies

A citrus riff on the classic chocolate crinkle cookie.  A refreshing change of pace.
Course cookies
Cuisine American
Keyword Crinkles
Prep Time 10 minutes
Cook Time 15 minutes
1 hour
Total Time 25 minutes
Servings 18 cookies
Author April Fresh Flours

Ingredients

  • 1.5 cups all purpose flour
  • ¼ teaspoon salt
  • ¼ teaspoon baking powder
  • ⅛ teaspoon baking soda
  • ½ cup unsalted butter, softened to room temperature = 1 stick
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 large egg room temperature*
  • 1.5 tablespoons fresh lemon juice 2 T for more tartness
  • zest of one lemon can increase for more lemon flavor

Instructions

  • In a medium size bowl, toss together the flour, salt, baking powder, and baking soda. Set aside.
  • In a large bowl with a hand mixer or the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together until light and fluffy (approximately 2-3 minutes). Beat in vanilla, egg, lemon juice, and lemon zest. Scrape down the sides of the bowl with a spatula as necessary.
  • Reduce mixer speed to low and gradually add flour mixture. Mix until just combined. Cover bowl and chill in the refrigerator at least 1 hour and up to 3 days. If chilling longer than 1 hour, allow to sit at room temperature about 15 minutes before rolling into balls.
  • When you are ready to bake the cookies, preheat the oven to 350ºF. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
  • Pour the powdered sugar onto a large plate. Using a large cookie scoop, scoop the dough out of the bowl and roll into a ball with your hands. Dough ball does not need to be perfect. Roll the ball of dough generously in the powdered sugar. Place no more than 8 balls of dough on a baking sheet at one time (4 rows of 2). Chill dough you are not using.
  • Bake cookies for 13-14 minutes or until cookies look mostly matte (not wet or shiny). Remove from oven and cool on the baking sheet for 3 minutes before transferring to cooling rack to cool completely. Store cookies in an airtight container at room temperature up to 10 days. Baked cookies freeze well, up to 2 months. Rolled cookie dough can be frozen up to 3 months. Roll in powdered sugar before baking and bake frozen. Add another 1-2 minutes to baking time.

Forward Progress…courtesy of Jamie….an Instagram Story on making Lemon Crinkles! It gets a little loss in translation on the blog but it’s a start..onto 2019!
Thumbprints: Thumbs Up for Day 9 of 12 Days of Cookies

Thumbprints: Thumbs Up for Day 9 of 12 Days of Cookies

By | | Comments 0 Comment

Only 3 more cookies to bake for my 12 days of cookies 2018.  Cookie no. 9 is a riff on my go-to thumbprint cookie.  I decided to use toasted hazelnuts in place of walnuts.  Ok, not earth-shattering but enough of a twist that the hubster noticed (he is a thumbprint afficionado) and loved the nuanced change. The hazelnut MO?  More assertive than other nuts such as almonds or pecans, buttery and sweet.  It’s flavor shines in these thumbprint cookies. I filled the center with a berry-lime jam I had made at the end of summer and added a tease of vanilla to the dough to complement the jam.  Yummy!

Measure the amount of  nuts needed before grinding them.  You want the nuts to be finely ground but not to the point  where it starts to get pasty.

Take out your trusty ice cream/cookie scoop. I use a tablespoon scoop and line up the cookie dough balls, assembly line mentality, on a sheet.  Place dough balls on a cookie sheet approximately 1.5-2 inches apart. Press each one to flatten to 1/4-3/8 inch thick (thicker if larger).  Use the end of a wooden spoon or utensil of similar size, to create a depression in the center of each cookie.  I use a hand blender to puree my jam (no fruit lumps!) and a squeeze bottle to squirt the jam into the center of each cookie. How easy is that?

This turned out to be a delish version of thumbprint cookies.  Perfect during the holidays and especially nice with a bit of the bubbly to bring in the new year!

Print Pin

Riff on Thumbprint Cookies

Course cookies
Cuisine American
Keyword thumbprints
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 1 1/2 cup coarsely chopped toasted hazelnuts
  • 1 cup butter at room temperature
  • 3/4 cup granulated sugar
  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon vanilla extract
  • 1/4 cup seedless berry-lime preserves or your choice
  • Dash of salt
  • Powdered sugar

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.

Notes

Substitute your favorite jam, I plan to use a pineapple-orange jam for the next batch.

Love at the Bellagio
Day 2 Holiday: I Heart Bravetart Honey Roasted Peanut Butter Cookie

Day 2 Holiday: I Heart Bravetart Honey Roasted Peanut Butter Cookie

By | | Comments 9 comments

Dratz! I missed National Cookie Day yesterday!  I spent my time not baking cookies, but going thru my posts to find which cookie post was the most popular one on 3Jamigos.  I am so going to have to figure out how to use Google analytics efficiently.  So after a time consuming search of all my posts, I found the cookie post with the most hits.

So without further adieu because I really do need to start baking-
drum roll please, I present…

Honey Roasted Peanut Butter Cookies! 

It wasn’t even close.

The recipe is from the book Bravetart by Stella Parks (Serious Eats).  An absolutely wonderful book that pays homage to classic American desserts. Stella manages to reinvent and update many iconic desserts while staying true to the essence of the original treat.  This is her take on the classic peanut butter cookie, it is delicious.  The book is chock full of fun stuff-the history behind the recipes and fun facts like the Girl Scouts, leveraging National Cookie Day, outsourced their “casual bake sale” into a legitimate vehicle for world domination”…gosh I love that description.  Oh and Ah-mazing recipes too.

Of course, I made the trek up to the City when Stella and Irving Lin were at Omnivore Books.  Both were engaging, friendly and more than happy to recount their funny baking stories and pearls of wisdom to all of us.

Me and Stellio down by the bookstore!

For Day 2 of the 12 Days of Cookies, I give you the most popular cookie post on 3Jamigos. Here is the original post, which contains tips for making them, Honey Roasted Peanut Butter Cookie from Bravetart.

Enjoy!

Print
2 from 1 vote

Honey Roasted Peanut Butter Cookies from BraveTart

Stella Park's Honey Roasted Peanut Butter Cookies, just make them, you'll thank me
Course cookies, Dessert
Cuisine American
Keyword Honey Roasted Peanut Butter Cookies, stella parks
Prep Time 20 minutes
Cook Time 16 minutes

Ingredients

Dry Stuff (Flour Mixture)

  • 1 cup AP flour 4.5 ounces USE Gold Medal flour
  • 1-1/4 cups honey roasted peanuts 6 ounces

Next Step: Butters + Leavening Agents

  • 1-1/4 cups creamy peanut butter 10 ounces
  • 1 stick unsalted butter 4 ounces,soft rt cool (65 degrees use an instant thermometer)
  • 1.5 cups granulated sugar 10 ounces
  • 3/4 tsp kosher salt or half that amount if using regular table salt
  • 3/4 tsp baking soda
  • 1/2 tsp baking powder

Wet Stuff

  • 2 tsp vanilla extract
  • 1 large egg straight from fridge, well beaten
  • 3 Tbsp milk 1.5 ounces

Instructions

  • Adjust oven rack to middle position. Preheat oven to 350 degrees
  • Sift flour into bowl of a food processor (scoop and sweep method if not using a scale)
  • Add peanuts and pulse until fine (approximately 1 minute) almost like flour
  • Combine peanut butter, butter, sugar, salt, baking soda, baking powder and vanilla* in bowl of a stand mixer fitted with paddle attachment. I'm lazy, I add the vanilla to the milk and add it later.
  • Mix on low speed to moisten then increase to medium and beat until soft and light ab out 3 minutes
  • With mixer running add the egg in 2 additions, mixing untile ach is incorporated
  • Reduce speed to low and add peanut flour, followed by milk, mixing to form a very soft dough
  • Divide into 34-2 T (1.125 ounce) portions
  • Arrange on parchment lined baking sheet, 2 inches apart
  • Bake until the edges are firm and just beginning to brown but cookies are still puffy and steamy in the middle about 16 minutes
  • Cool on baking sheet until cookie is set about 10 minutes
  • Store in airtight container for up to 1 week at room temperature.
Butterscotch Potato Chip Cookies
Double Chipping (Butterscotch Potato Chip Balls)

Double Chipping (Butterscotch Potato Chip Balls)

By | | Comments 0 Comment

The classic potato chip cookie is transformed in The Vintage Baker by Jessie Sheehan. The addition of butterscotch chips and triple the amount of potato chips, definitely not your Grandma’s cookies.  I found these cookies by way of Ipso Fatto a favorite blog I follow.  How could I pass up a cookie described as chewy, crunchy, buttery, rolled in Kettle potato chips and studded with butterscotch chips?  I couldn’t and I didn’t.

These are a snap to put together.  You start with melted butter, no waiting for butter to soften and you can bake off a batch without chilling the dough.  That’s almost like instant cookies in my book.

For my first batch, I purchased the only Kettle chips I could find at Whole Foods, their house brand,  I like Whole Foods, shop there often, do not by their Kettle Chips…bleah, flat and tasteless.  For my second batch, I used Cape Cod’s Kettle Chips.  Did it make a difference in the cookies?  I think so. Saltier and crunchier.  It definitely made a difference with the extra chips left in each bag.  Much to my chagrin, I polished off the rest of the Cape Cod Chips in a New York minute.  Moral of the story, use your favorite Kettle chips.

I actually don’t use butterscotch chips much.  The few times I have used them, I wasn’t thrilled with the texture or taste, always seemed a bit artificial.  After an exhaustive search (King Arthur Flour website), I decided to use Guittard’s Butterscotch chips.  They are surprisingly flavorful.  I would have liked it if they got a little “meltier” like chocolate chips but that may be the nature of the beast.  Ipso Fatto used caramelized white chocolate or “blond chocolate” in place butterscotch but it is both hard to find and pretty pricey.  By all means, use the chips you like the most, that’s what counts. This recipe doesn’t use the entire bag of butterscotch chips, lucky for you I have another tasty cookie recipe that calls for melted butterscotch chips-Butterscotch Cookies, from The Perfect Cookie.

The recipe calls for putting the potato chips into the dough and crushing them as you mix the dough.  That leaves some big chips in your dough.  I crushed the chips before adding them to the batter.

I did chill the dough for a bit, I really don’t like cookies that spread a bunch. Seemed to do the trick.  I used a 1.5 tablespoon scoop which made a 21/2 inch diameter cookie.  As soon as they came out of the oven I did flatten them with a spatula and pushed in the sides to make them round (totally optional).  Y’all probably know this but ice cream/cookie scoops are PERFECT for making uniform cookies.  I have had mine for ages (made in Italy, not China-that’s how old they are).  If you have a baker in your family, scoops would make great stocking stuffers.  I am in the process of reviewing them now and will have them in the 3jamigos shop soon!

These cookies are delicious.  I took a batch to my professional testers, my co-workers, and they gobbled them up.  The potato chips add a nice crunch and saltiness, the butterscotch chips add sweetness, the touch of flaked salt at the end accentuates the sweet-salty “thang” and butter is butter, say no more.  The over the top factor-potato chips mixed in the dough and the dough then rolled in more chips, that’s what I call the “double-chip hit”.   Run, don’t walk to your kitchen and make a batch now.

Butterscotch Potato Chip Cookies
Print Pin

Butterscotch–Potato Chip Balls Potato Chip Balls

Course cookies
Cuisine American
Keyword Butterscotch Potato Chip Balls
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 36 cookies

Ingredients

  • 2 1/3 cups [325 g] all-purpose flour 1 tsp baking soda
  • 1 tsp table salt
  • 1 cup [180 g] butterscotch chips
  • 1 cup [220 g] unsalted butter melted
  • 1 cup [200 g] packed light brown sugar 1/2 cup [100 g] granulated sugar
  • 1 egg
  • 1 egg yolk
  • 2 tsp pure vanilla extract
  • 5 cups [175 g] kettle-style potato chips Flaky sea salt for sprinkling

Instructions

  • Preheat the oven to 350°F [180°C]. Line a rimmed baking sheet with parchment paper.
  • In a medium bowl, combine the flour, baking soda, and salt and whisk together. Add the butterscotch chips and set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream the melted butter and sugars on medium-high speed until thick, light, and glossy, 3 to 5 minutes, scraping the bowl with a rubber spatula as needed.
  • Decrease the mixer speed to medium-low and add the egg and yolk, one at a time, beating well and scraping the bowl aer each addition with a rubber spatula. Add the vanilla and mix to combine. Add the dry ingredients all at once, mixing just to combine. Remove the bowl from the stand mixer and add 3 cups [105 g] of the potato chips to the dough, combining and crushing the chips with a rubber spatula.
  • In a small bowl, crush the remaining 2 cups [70 g] potato chips. Scoop the dough into 1 1/2-tablespoon balls with a cookie scoop or measuring spoon, rolling each ball in the leover crushed chips, and evenly place 12 on the prepared baking sheet.
  • Sprinkle each cookie with flaky sea salt, and bake for 8 to 10 minutes, rotating at the halfway point, until lightly browned. Remove from the oven and press down on each cookie with a spatula to slightly flatten.
  • Repeat with the remaining cookie dough.
  • Let cool briefly and serve warm, because who doesn't love a cookie warm from the oven? The cookies will keep in an airtight container on the counter for up to 3 days.

The recipe can be found on Epicurious.com
A Chip Off the Old Butterscotch Block (Butterscotch Cookies)

A Chip Off the Old Butterscotch Block (Butterscotch Cookies)

By | | Comments 1 comment

A second recipe from The Perfect Cookie by America’s Test Kitchen caught my eye for a different reason. I had just made a batch of Potato Chip Butterscotch Cookies from The Vintage Baker and now had a partial bag of butterscotch chips sitting on my counter. I have to admit, I am not the biggest fan of butterscotch chips so I don’t have a bunch of recipes with butterscotch. Here was an opportunity to use the rest of the bag.
Glad I did. This is another super simple slice and bake dough. Instead of chips the butterscotch is melted and creamed with cold butter.  No chips just butterscotch flavor infused through the entire cookie, yummy. The trickiest part was melting the chips to create a smooth creamy mixture that could be blended with the butter. I used the microwave at half power to melt the chips and butter.  Stir the melted mixture and add the vanilla.  My mixture did not blend very well until I added the vanilla, so don’t worry.  After chilling the dough, cut into 1/4 inch thick slices, place an inch apart and bake.  As your kitchen fills with the aroma of these butterscotch gems, get your glass of milk or cup of joe ready.

These were a definite hit with the work peeps. Rich, deep caramel overtones in a light, crisp cookie. Big bold flavor in a plain jane package. Like they say, never judge a book by its cover.

I found an adaptation of this cookie on A Baker’s House, instead of the slice and bake method, the dough is scooped up and formed into balls and baked.  This yields a chewier in the center with a crispy edge cookie.  I love both versions.

Bake a batch of these Butterscotch Cookies and watch them disappear.

Print Pin

BUTTERSCOTCH COOKIES

An easy and delicious slice and bake cookie for butterscotch lovers!

Ingredients

  • 1/2 cup butterscotch chips
  • 3 tablespoons unsalted butter plus 9 tablespoons cut into 9 pieces chilled
  • 2 teaspoons vanilla extract
  • 3/4 cup packed dark brown sugar
  • 1/2 teaspoon salt
  • 1 large egg yolk
  • 1 3/4 cup all-purpose flour
  • 1 teaspoon baking powder

Instructions

  • Preheat the oven to 325 degrees F.
  • Place the butterscotch chips and the first 3 tablespoons of butter into a glass bowl and microwave in 30-second increments until melted. Stir every 30 seconds. This should take one minute to one and a half minutes. Add the vanilla and stir until smooth; let cool for 15 minutes.
  • Beat the second amount of measured butter (9 tablespoons) with the sugar and salt.  Beat until the mixture is light and fluffy.
  • Add the cooled butterscotch mixture and continue to mix until combined. Add egg yolk then reduce to a lower speed to add the dry ingredients of flour and baking powder. A dough will come together and that is your signal to stop mixing.
  • Form dough into a log approximately 2 inches in diameter and 9-10 inches in length.  Chill until firm (min 30-60minutes).  Slice 1/4 inch thickness and place on parchment lined baking sheet approximately 1 inch apart. 
  • Alternate method:  Pinch off enough dough to make approximately one inch balls ( or use a 1-inch ice cream scoop to measure out dough). Place on a parchment lined baking tray approximately 2 inches apart. 
  • Bake for 12-15 minutes or until the edges just start to brown. Cool on wire racks.