Millionaire Bars

It was a fun, happy week end with my annual Christmas cookie exchange party this week end.  I will have a post later this week about it.  It’s hard to believe that Christmas Eve is a week away!

Are you looking for a treat that will get devoured fast?  Try these millionaire’s shortbread!

These are called millionaire’s shortbread because they are rich - literally.  This is a cookie made of shortbread with a filling of homemade caramel and topped with chocolate.  It’s like a gourmet Twix bar!

Millionaire's Shortbread 
Makes 3 dozen

Ingredients:
For the crust:
2 1/2 cups (300 grams) all-purpose flour
1/2 cup granulated sugar
3/4 tsp salt
1 cup butter, melted

For the filling:
1 14 oz. can sweetened condensed milk
1 cup packed brown sugar
1/2 cup heavy cream
1/2 cup light corn syrup
1/2 cup butter1/2 tsp. salt 

For the topping:
8 oz. bittersweet chocolate (6 ounces chopped fine, 2 ounces finely grated)Salt, for sprinkling 

Directions:
For the crust: Adjust oven rack to lower-middle position and heat oven to 350°F. Make foil sling for 13 by 9-inch baking pan by folding 2 long sheets of aluminum foil; first sheet should be 13 inches wide and second sheet should be 9 inches wide. Lay sheets of foil in pan perpendicular to each other, with extra foil hanging over edges of pan. Push foil into corners and up sides of pan, smoothing foil flush to pan. 

Mix flour, sugar, and salt in medium bowl. Add melted butter and stir with rubber spatula until mixture is evenly moistened. Crumble dough evenly over bottom of prepared pan. Using fingertips and palm of your hand, press and smooth dough into even thickness. Using fork, pierce dough at 1-inch intervals. 

Bake until light golden brown and firm to touch, 25 to 30 minutes. Transfer pan to wire rack. Using a metal spatula, press on entire surface of warm crust to compress. Let crust cool until it is just warm, at least 20 minutes.

For the filling: Mix all ingredients together in large saucepan. Cook over medium heat, stirring often, until mixture registers between 236 and 240°F, around 16 to 20 minutes. Pour over crust and spread to even thickness (mixture will be very hot). Let cool completely, about 1 1/2 hours. 

For the chocolate: Microwave chopped chocolate in bowl at 50 percent power, stirring every 15 seconds, until melted, 1 to 2 minutes. Add grated chocolate and stir until smooth, returning to microwave for no more than 5 seconds at a time to finish melting if necessary. Spread chocolate evenly over surface of filling.  Sprinkle with salt, if desired.  Refrigerate shortbread until chocolate is just set, about 10-15 minutes.

Using foil overhang, lift shortbread out of pan and transfer to cutting board; you can discard foil. Cut shortbread into pieces.

Source: Cook’s Illustrated 

Aunt Colleen’s Chocolate Chip Cookies

My Aunt Colleen makes these incredible chocolate chip cookies.  They are everything a chocolate chip cookie recipe should be: big, chewy and crispy, slightly doughy yet fully baked, and buttery and sweet.  Any time that my family would visit in Chicago, Aunt Colleen would have the entire counter full of insanely delicious homemade pastries and sweets.  My first pick was, and still remains, always the chocolate chip cookie that she makes. These are like a shortbread cookie, and they just melt in your mouth.  It’s impossible not to feel love and happiness when eating these cookies! (Make sure to try Aunt Colleen’s toffee bars.)

Years ago, Aunt Colleen wrote out her recipe for my mom.  It seems only fitting that my mom taped it the “Joy of Cooking” cookbook. There is something special about a handwritten recipe.  It makes you feel like the person is with you.  During Christmas, I always look forward to making passed down recipes because traditions are what makes everything so merry and happy!  I am grateful that I have so many great cooks in my family to learn from.

My dear friend Katherine came over this evening, and we baked these cookies while drinking bubbles in Waterford Crystal champagne flutes with the Hallmark Christmas station on.  We used Christmas M&M’s to make them festive! We had so much fun baking together.

Celebrate life with all the sweetness and special people around you!

Aunt Colleen’s Chocolate Chip Cookies
Yields 3 dozen

Ingredients:
2 cups or 140 grams all-purpose flour
1 1/2 cups granulated sugar
1 cup or 2 sticks butter
1 egg
1 tsp. pure vanilla extract
1 tsp. salt
1 tsp. baking soda
2 cups chocolate chips

Directions:
Preheat oven to 350°F.  Line 2 baking sheets with parchment paper or silicone liners and set aside.

In the bowl of a stand mixer, cream the butter and sugar on medium speed. Add the egg and vanilla, and mix until combined on low speed.  Then, add the flour, salt, and baking soda.  Mix until combined.  Then, add the chocolate chips and mix until evenly dispersed.

Roll cookies into balls the size of golf balls, and bake for about 15-18 minutes or until lightly golden. Remove from oven and allow to cool on baking sheet for 5 minutes before transferring to cooling rack.  Repeat with remaining dough.

Source: Aunt Colleen

Peanut Butter Blossoms

Peanut Butter Blossoms are a Christmas cookie platter classic!  Peanut butter and chocolate is one of my favorite combinations, and I always enjoyed making these growing up.  (I feel these are a childhood baking staple for many people!) They don’t require much in terms of decoration, but they turn out looking great—and most importantly, they taste divine.

The Hershey kiss on top of the peanut butter cookie reminds me of a Christmas tree.  I roll the peanut butter cookie dough in sugar before baking because it gives an extra shimmer to the cookie.

I’ve tinkered around with a peanut butter blossom recipe for the last few years. I found that some recipes had too much flour, and others didn’t have enough peanut butter flavor for me.  In this version, I reduced the flour and added in some almond flour.  I find that using almond flour helps lighten pastry texture.  The almond flour helped boost the nut flavor, too.  The dark brown sugar adds a little more molasses taste, which goes well win the peanut butter.  This cookie had that nostalgic peanut butter cookie flavor that I was looking for.

I froze the Hershey Kisses before sticking them on the cookies.  After I removed the cookies from the oven, I placed them back into the oven for about a minute or two. By sticking the cookies briefly back into the oven after placing the Hershey Kiss on the cookies, the Hershey Kiss gets cemented onto the cookie.  You don’t need the Hershey Kisses falling off the cookies!

Do not use natural peanut butters for these cookies.  It has too much oil and will make the dough too runny.  I like Jif for baking cookies.

This dough also makes a ton of cookies, making it a perfect choice for a cookie exchange.

Peanut Butter Blossoms 
Yields 6 dozen cookies

Ingredients:
2 1/2 cups or 300 grams unbleached all-purpose flour
1 cup or 120 grams almond flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 pound butter (2 sticks)
1 cup packed dark brown sugar
1 cup granulated sugar
1 cup smooth peanut butter
2 large eggs
2 teaspoons pure vanilla extract
2 bags Hershey Kisses, unwrapped
1/2 cup granulated sugar, for rolling the dough

Directions:
In a large bowl, add both flours, baking soda, baking powder, and salt.  Set aside.
In the bowl of a stand mixer, add the butter, vanilla, and both sugars (2 cups total).  With the paddle attachment, mix until combined and creamy for about five minutes.  Next, add the peanut butter.  Then, add the eggs, one at a time, beating until incorporated.

Add half of the flour mixture, and mix until incorporated. Then, add the remaining half of  flour. Cover the bowl with plastic wrap and refrigerate for at least an hour or overnight.

When ready to bake, preheat the oven to 350°F. Line the baking sheets with parchment paper or silicone liner. Roll the dough into 1-inch balls and roll the dough all in the remaining 1/2 cup sugar.

Bake the cookies for 8-10 minutes, or until the outsides are set and the edges begin to crack. Remove from oven. Working quickly, press one Hershey Kiss into the center of each cookie. Return to oven and bake for another 2 minutes, until the cookies are lightly golden.

Let the cookies cool on the baking sheet for 5 minutes before transferring to a rack to cool completely.  Repeat with remaining dough and Hershey Kisses.

Source: Adapted from Land of Lakes, Betty Crocker, and Hershey’s

Stollenkonfekt (Bite Size Stollen)

Stollenkonfekt is the cookie version of stollen, and I think it is even more delicious than stollen!  

Stollen is a fruit bread with almonds, dried fruit, and often marzipan, though I think the marzipan makes it too sweet. The outside of the bread is coated in confectioner’s sugar.  These cookies bring in those same ingredients (minus the marzipan). Blanched chopped almonds, dried fruit, and classic stollen spices are mixed into a butter cookie dough. After baking, the stollen cookies are dipped in butter and then coated in confectioner’s sugar.

The spices make the cookies’ flavor more bold the next day.  This is a great cookie to go with afternoon tea. It will also be easier to plate on a cookie platter compared to a loaf of stollen.

To blanch whole almonds, place them in a small pot of boiling water.  Let them sit for about five minutes, and then remove them from the water.  The almond skin will be very loose and can be pushed off easily by your fingers.

I will have a recipe for stollen coming soon!

Stollenkonfekt (Bite Size Stollen)
Yields 36 cookies

Ingredients:
7 tablespoons/100g butter, at room temperature
1/3 cup plus 1 tablespoon/80g granulated sugar
1 cup/250g quark or Greek yogurt
Grated peel of 1 lemon
1/2 teaspoon vanilla extract
1 tablespoon dark rum
2 1/3 cups, scooped and leveled, plus 1 tablespoon/ 300g all-purpose flour
1/4 teaspoon salt
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/8 teaspoon ground cardamom
1 1/2 teaspoons baking powder
1/2 cup/75g blanched whole almonds, chopped
1 cup/150g dried fruit (raisins, cranberries, etc.)

For the topping:
7 tablespoons/100g unsalted butter
13 tablespoons/100g confectioners’ sugar
3 tablespoons vanilla sugar

Directions:
Preheat the oven to 350°F/180°C. Line two baking sheets with parchment paper or silpats, and set aside.

In a medium bowl, whisk together the flour, salt, cinnamon, cloves, cardamom, and baking powder.  Place the butter and sugar in the bowl of a stand mixer fitted with the whisk attachment and cream together until fluffy. Add the quark, grated lemon peel, vanilla extract, and rum; beat until well combined.

Add to the quark mixture and beat together until just combined. Stir in the almonds and raisins.
    
Form the dough into 2-inch balls.  Place them on the prepared baking sheets, leaving 1 inch between them.  Bake for 30 minutes, or until the stollen bites are a pale golden brown.
   
While the stolen bites bakes, make the topping. Melt the butter in a small saucepan.  Place the confectioners’ sugar and vanilla sugar in a small bowl and whisk to combine.

Let the finished bites cool about three minutes, so they aren’t too hot to touch.  Dip each bite into the melted butter, and then toss in the confectioners’ sugar mixture and place back on the baking sheet to set.  

They are best if allowed to rest for 3 to 4 days before serving. Just before serving, dust the bites again with a fresh layer of sifted confectioners’ sugar. 

Source: Luisa Weiss’ Classic German Baking

French Chocolate Chip Cookies

Le Pantruche is a darling bistro in Paris, complete with the chalkboard menus, copper footrests, and  domed lamps with some Art Deco. One of the chefs has a French twist on the classic chocolate chip cookie. They are petite and oh so good!

Can one ever have enough chocolate chip cookie recipes?  The answer is “NO!”

These chocolate chip cookies are made with almond flour, so they have an added nutty flavor.  The almond flour also makes the cookies a little chewier but they have a sandier texture that reminded me a little of shortbread.  They end up very consistent in shape since they get flattened halfway through the baking process.

If you can wait, make the cookie dough a day ahead, and then bake the following day or second day. As crazy as it sounds, I swear the flavors marinate more in the fridge and result in an even yummier cookie.

By the way, you could substitute the chocolate for chocolate chips or M&M’s. For a Christmas cookie, you could even throw in the red and green M&M’s.  I sprinkled some fleur de sel on prior to baking because the salt just brings out the flavor even more!

French Chocolate Chip Cookies
Yields 5 dozen 

Ingredients:
3 ¹⁄₂ cups flour
1 ¹⁄₄ tsp. fine sea salt
³⁄₄ tsp. baking soda
¹⁄₂ tsp. baking powder
2 sticks/16 tbsp. butter, at room temperature
1 cup granulated sugar
1 cup packed brown sugar
1 ¹⁄₂ tsp. pure vanilla extract
2 egg yolks
12 oz. semisweet chocolate, coarsely chopped
1 ¹⁄₂ cups almond flour

Directions:
Preheat oven to 350° and line two baking sheets with parchment paper, and set aside.

Combine both flours, salt, baking soda, and baking powder in a bowl and set aside.  Mix butter, both sugars, and vanilla in the bowl of a stand mixer with a paddle attachment on   medium-high speed until smooth and fluffy, about 3 minutes.  Add yolks, one at a time, beating after each addition.  Next, add dry ingredients; beat on low speed until just combined. 

Add chocolate and mix until combined.  Roll dough into 1 ¹⁄₂tbsp. sized balls and place on baking sheet about 2” apart.  Bake for 8 minutes. Using a metal spatula, gently press cookie down slightly. 

Bake 7 minutes more and cool slightly before serving.

Source: Chef Edouard Bobin and Dorie Greenspan 

Cookie Butter Cookies

How many of you have tried cookie butter?  I mean, it's a brilliant idea - spreadable cookie yumminess, and quite tasty, right?  But, I often feel that the usage of cookie butter is somewhat limited beyond a spoon into the jar.  Haha!  The idea of using cookie butter in place of peanut butter sound good, but I can never bring myself to make a cookie butter sandwich. ;-)

When shopping at Trader Joe's, I am always amazed at how many different cookie butter products I see: cookie butter cheesecake, cookie butter chocolate, cookie butter sandwich cookies, and the list goes on.  It was time to get creative with that jar of cookie butter sitting in the far back of the cabinet (purposely hidden to avoid temptation).  

So, here comes cookie butter cookies.  These soft, chewy cookies are rich and buttery with caramel and vanilla flavors and a hint of almond.  They just taste comforting, even though they are addicting!  

And, to make you feel less guilty, there's no added butter in these cookies, so they are technically butter free.  Cookie butter is different from regular cookie butter, after all.

Cookie Butter Cookies

Yields 2 dozen

Ingredients:

1 egg

1 cup cookie butter

3/4 cup brown sugar

1 tbsp. pure vanilla extract

2 tsp. almond extract

3/4 cup plus 2 tbsp. all purpose flour (108 grams)

2 tsp. cinnamon

1 tsp. baking soda

1/2 tsp. salt

2 tsp. cornstarch

Directions:

Prepare two large baking sheets with a silpat or parchment paper and set aside.  (You will need to stick these in the refrigerator, so if you don't have space, use two large plates, and you can prepare the baking sheets right before you bake.)

In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl with a hand mixer), cream together the cookie butter, egg, brown sugar, and vanilla and almond extracts.  Beat until light and fluffy for about five minutes.  Then, add the flour, cinnamon, baking soda, salt, and cornstarch.  Continue mixing on medium-low until just incorporated. 

Using a medium cookie scoop or a spoon (you want about 2 tbsp. of dough in each cookie dough ball), form cookie dough balls.  Place the dough onto the prepared baking sheets or onto the large plate.  Refrigerate for a minimum of five hours (overnight preferred).  

When ready to bake, preheat oven to 350ºF.  Remove the cookie dough balls from the fridge and flatten slightly.  Place the baking sheets into the oven and bake for 8-9 minutes or until the cookies have set.  The cookies may seem "doughy" when you remove from the oven, but that's okay--they will firm up and be soft and chewy.  Do not over bake.  

Allow the cookies to cool on the baking sheet for about 5 minutes before transferring to a cooling rack.  Enjoy!

Source: Adapted from AverieCooks

Zimsterne (Cinnamon-Almond Meringue Stars)

It's Christmas cookie season, and I couldn't be more excited.  I love Christmas -- it's such a happy time of the year!

Today's recipe is for a classic German cookie, zimsterne.  They are cinnamon almond star cookies painted with meringue.  The cookies are chewy with a crunchy meringue topping.  They aren't super sweet, so these are a good cookie for your cookie trays as they will balance the other sweet Christmas cookies out there.

These cookies have simple ingredients, with the primary ingredients being just ground almonds and cinnamon.  There is no butter in these cookies!

These cookies are often found at German Christmas markets and appear at specialty stores during the Christmas season.  Back in the 1700s, cinnamon was an expensive and rare spice in Europe, and almonds were considered a food for royalty since they had to be imported.  So, these cookies typically only made an appearance at Christmas.

The dough is very sticky.  If you have a hard time with the cookie cutters, just use a spoon instead and make little moons. ;-)  Your efforts will be rewarded with one yummy Christmas cookie!

Zimsterne (Cinnamon-Almond Meringue Stars)
Yields 40 cookies

Ingredients:
3 egg whites
1/8 tsp. salt
200 grams (1 1/2 cups and 2 tbsp.) confectioners' sugar
300 grams (3 cups) finely ground raw almonds
2 tsp. ground cinnamon

Directions:
In the bowl of a stand mixer fitted with the whisk attachment, add the egg whites and salt.  Turn the mixer onto medium-high speed and gradually add the confectioners' sugar.  Continue mixing for 7-10 minutes or until the mixture is glossy and stiff.

Measure out 3/4 cup of the glossy meringue into a small bowl to reserve for later; you will use it for frosting the cookies.  Back in the bowl of the stand mixer, begin to gradually fold the ground almonds and the cinnamon into the egg whites.  Fold until the mixture becomes firm and slightly sticky.

Remove the dough from the bowl and wrap it in plastic wrap.  Refrigerate for at least 30 minutes or up to 2 hours.

When ready to make the cookies, line two baking sheets with parchment paper or a silpat.  Unwrap the dough, and leave the plastic wrap underneath it.  Place a second piece of plastic wrap on top of the tough and row it out to 1/4 inch thickness.  Discard the top piece of plastic wrap.  Using a small star cookie cutter (about 1 1/2 inch in diameter), cut out the cookies.  Dip the cutter in cold water every 2-3 cookies to keep the dough from sticking.  Place the cookies on the prepared baking sheets.

Using a pastry push or a knife, spread the reserved meringue evenly over each star.  Allow the cookies to sit at room temperature for 12-24 hours.  This allows the meringue to dry.

Preheat the oven to 350ºF.  Position the baking rack at the bottom of the oven.  Bake the cookie sheets individually for 3-4 minutes, or until the meringue is set but snowy white.

Remove the baking sheet from the oven and allow the cookies to cool completely on the baking sheet.  Store in an airtight container.

Source: Classic German Baking

Fleur De Sel Cookies

There is a darling little French sandwich restaurant in my neighborhood called Vert Kitchen.  It's very quaint and has the feel of a casual French bistro with a cozy patio, and the food is all inspired by traditional French cuisine.  It feels like an understatement to say that everything is such great quality. The food is simple, but little things elevate it to feel more elegant.  For instance, fried eggs and bacon are served over a mixed greens salad with tomato buttered toast, and the arugula steak salad comes with a walnut pesto.  The French bread tastes truly legit, and they always show such creativity using seasonal ingredients.  If you take something to go, they put in a paper bag and tie it with a green ribbon--the extra touches just make it a neighborhood gem!

They have plated towers of decadent, huge cookies.  Their Fleur De Sel cookie is unlike any cookie that I've had.  It has hints of butter, caramel, and brown sugar, and it is topped off with sea salt.  How can you not love that?  Everyone raves about the cookie.  There was a review that described it as a "buttery love bomb" and as a cookie that "haunts your dreams"!

My friend Mary Katherine and I have been trying to figure out what is in this magic cookie.  We googled, but neither of us could find anything like it online.  I decided to play around and try to recreate it.

To bring in the caramel flavor, I browned butter.  Browned butter is just one of those magical ingredients that just transforms anything from good to spectacular.  Since this cookie is darker brown and has a more caramel, almost toffee-like, taste, I used dark brown sugar.  Dark brown sugar has a slightly more complex flavor than light brown sugar, but you could use light brown sugar, too.  I added in some cinnamon to help bring out the butter flavor, and the vanilla and almond extracts helped to round out the nutty buttery flavor.  When I'm really baking something special, I like to use vanilla paste because it just adds a more intense punch of vanilla than regular vanilla extract, so I used some of that in these cookies.  (My sister and brother-in-law gave me a share of vanilla paste from Tahiti!) Finally, before baking, I sprinkled with some fleur de sel.

Let's see...a few other things that I did: I find that cookies always taste better after the dough "marinates" overnight in the fridge.  I think it helps the butter flavor ripen. ;-)  The cookies have a crunchy crust but are so soft on the inside.  I also used cornstarch.  Adding cornstarch to cookies helps keep the interior of the cookie soft.  Cornstarch softens the proteins of flour to keep the cookie more tender.

For my first attempt at making these cookies, I was pretty impressed.  These were a little softer and chewier than the Vert versions, which was a plus for me.  The flavor is so good and different from most cookies.

Make these buttery love bombs, and let me know what you think! :)

Fleur De Sel Cookies
Yields about 20 cookies

Ingredients:
240 grams (2 cups) all-purpose flour
1 tsp. baking soda
1 tsp. cornstarch
1/4 tsp. salt
170 grams (3/4 cup) salted butter
240 grams (1 1/4 cups) dark brown sugar
1 egg
2 tsp. pure vanilla extract (note, I did one 1 tsp. of vanilla paste and 1 tsp. vanilla extract)
1/2 tsp. pure almond extract
1/2 tsp. ground cinnamon
Fleur de sel, for sprinkling

Directions:
In a small saucepan over medium heat, add the butter.  Swirl the butter as it melts to ensure the butter cooks evenly.  As it begins to melt, it will start to foam.  The color will go from a sunny yellow to a golden tan and then to a caramel brown.  As the butter begins to brown, you will start to smell a nutty aroma.  Once that happens, remove the butter from the heat and allow it to cool for about 20 minutes.  

In a medium bowl, whisk together the flour, baking soda, cornstarch, and salt, and set aside.

In the bowl of a stand mixer with the paddle attachment, add the browned butter and the brown sugar.  Mix on medium speed until no climbs of sugar remain.  Then, add the egg and mix until combined.  Add the vanilla and almond extracts along with the cinnamon, and gradually incorporate the flour mixture.  Mix until a cohesive dough is formed.  Then, lay a large sheet of wax paper, parchment paper, or even plastic wrap onto the counter and transfer the dough to it.  Wrap the dough in the paper and transfer to the fridge for an overnight rest.

When ready to to bake, preheat oven to 350ºF.  While the oven preheats, remove the cookie dough from the refrigerator and allow it to soften.  Line baking sheets with silpats or parchment paper.  Take 2 tablespoons of the dough, roll it into a ball, and place it on the cookie sheet and make sure you leave a few inches around the dough so that it has room to expand.  Sprinkle with fleur de sel and bake for 10-12 minutes until the top starts to crinkle and become slightly darker.  Do not want to bake them for too long because you want the cookie itself to remain soft.  Remove from oven and allow the cookies to rest on the baking sheet for about five minutes before transfer to a cooling rack.

A Simply Sweet Justice Original, inspired by Vert Kitchen

Chocolate Cherry Shortbread

Looking for a twist on shortbread?  Today, I bring you chocolate cherry shortbread.  I'm always partial to a cookie involving chocolate!

These addictive shortbread cookies are studded with chewy bits of dried cherries.  These chocolatey and buttery cookies have another secret ingredient: crushed pink peppercorns!  The pink peppercorns have a spicy floral note which goes well with the tartness of the cherries and sweetness of the chocolate.

Pink peppercorns are part of the cashew family, but they are called peppercorns since they have a peppery taste.  They're actually dried berries from the Peruvian pepper tree.

This is an easy batter to make, and it tastes better if you refrigerate it overnight (the flavors marinate and ripen).  You could also freeze it and have it on hand for any occasion that comes up!

Chocolate Cherry Shortbread
Yields 2 dozen

Ingredients:
1 1/2 cups (180 grams) all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 tsp. crushed pink peppercorns
1/2 tsp. kosher salt
1 1/2 sticks (12 tbsp.) butter
1/3 cup granulated sugar
2 egg yolks, at room temperature
1/4 cup chopped dried cherries
1/4 cup semi-sweet chocolate chips
Demerara sugar, for sprinkling


Directions:
In a medium bowl, combine the flour, cocoa powder, pepper corns, and salt, and set aside.

In a large bowl or bowl of a stand mixer (with the paddle attachment), add the butter and granulated sugar and cream until light and fluffy (about 3 minutes).  Then, add the egg yolks and mix until combined.  Add the dry ingredients to the batter and mix until combined.  Finally, add the chopped cherries and chocolate chips, and stir until evenly dispersed.

Place a piece of plastic wrap or wax paper on a clean counter.  Transfer the cookie dough to the wrap and form it into a 2-inch-wide log and wrap tightly.  Refrigerate for at least two hours or overnight (preferably).

When ready to bake, preheat oven to 350ºF.  Place silpat or parchment paper onto a king sheet.  Remove dough from fridge, and using a sharp knife, cut the log into 1/3-inch-thick rounds.  Set the cookies onto the baking sheet, spaced an inch apart, and sprinkle with the demerara sugar.

Bake until set, for about 25 minutes.  Cool the cookies completely on the baking sheet before removing to a wire rack.

Source: Giada De Laurentiis

German Springerle

Merry Christmas!!!

I packed a set of the 12 Days in boxes for everyone.

This year for my cookie exchange, I made German Springerle   I never tried these cookies or knew much about them, but I was intrigued by how beautiful they are!  These cookies are traditional Christmas cookies in Germany and Austria for centuries that date back to the 1400's.  They are most typically anise-flavored and made from a egg-flour-sugar dough.  Generally, they are rectangular or circular in shape with a very ornate design stamped on the top.  The designs are imprinted with specially carved ornate rolling pins or Springerle molds.  Initially, the cookies contained detailed biblical images to educate those who couldn't read or write, and the cookies continued to evolve with other images and were used almost like cards to celebrate holidays and other events (like births and weddings).

The molds are generally made from clay, wood, and metal.  The molds look like pieces of art!  They are so elaborate and detailed, and some molds are even on display in museums.  Families treasure their Springerle molds and pass them on from generation to generation.  In the 1400's, the Springerle molds were more biblical and religious, and by the 1700's, the molds became smaller.  During the 1800's, the molds began to depict more scenes of happiness, friendship, and simple, and by the 1900's, the designs became more simple and focused on the holidays.  Tracking down the molds was difficult!  When I was in Germany, I looked for the molds but only found a few in other Christmas designs.  I ended up finding a beautiful set from King Arthur Flour: the Twelve Days of Christmas! 

The cookies are wrapped up for everyone!

It was a true labor of love to make these cookies!  Each party guest received all twelve days, so all in all, I ended up making around 21 dozen of Springerle.
   
Here are some tidbits that I learned while making Springerle:

• Go higher in gluten!  Cake flour is generally used for Springerle cookies to help make them softer.  Cake flour is made of softer wheat flours, so it is higher in gluten.  The cookies will harden over time, so if you use all-purpose four, the cookie will be harder in the beginning.  I did one batch of test Springerle with all-purpose flour, and I found that it was much easier to roll the dough and make the imprints with dough containing cake flour.

• Use hartshorn.  Who knew hartshorn, also known as baking ammonia, existed?  Hartshorn helps give the cookies a crisp design and a longer "shelf life."  Additionally, it acts as a leavening that causes the cookie to double in height during baking,  I ended up ordering hartshorn online because I could not find it in any stores.  It has an atrocious smell (two of my friends jumped when smelling it!), but it does wonders for baking! 

• Brush the molds with flour. It is critical to brush each mold with flour each time that you press the dough.  This prevents the mold from sticking to the dough and also allows for the image to be crisply stamped.  Once you get use to pressing the dough with the molds, the process of rolling and pressing the cookies goes quite quickly!  I could typically press out 18 cookies in a half hour once I got the hang of it.  

• Leave the cookies out for 24 hours before baking.  Yes, it sounds weird, but the cookies need to sit out uncovered for a full 24 hours before you bake them.  This helps to preserve the design of the cookies.  Experienced Springerle bakers recommend placing the cookies in the coolest area of the home, so I stored the cookies in my basement during the waiting period.  Because the cookies are baked at over 200ºF, any bacteria is eliminated during the baking process.

• Oven temperature is very important.  To preserve the beautiful and ornate design of the cookies, you need to bake the cookies at a much lower temperature.  If the oven is too hot, the design on the cookie will spread while baking.  I learned this mistake the hard way! ;-)  From what I read while learning about Springerle cookies, generally the larger the cookie, the lower the temperature and the longer the baking time, and the smaller the cookie, the lower the temperature.  

• Flavor.  The Springerle are typically anise flavored, but I'm not a fan of anise.  I used Fiori di Sicilia which is a citrus vanilla extract.  It smells divine and tasted much better than anise, in my opinion.  You could use citrus oil, vanilla extract, almond extract, or even a combination of different spices.  

Boxes of Springerle for my friends and family!

• Make ahead.  As one of my friends best said it, these cookies are like a fine wine, as they get better with age!  Springerle are supposed to be made in advance and last a long while (like months!).  They harden over time, which makes them a perfect cookie for dunking in tea or coffee.  For the cookie party, I started making the Springerle about two weeks prior to the party.  Each day, I would usually make at least "two days" of the 12 Days of Christmas.  It was great to be done with baking a few days before the party because this gave me time to focus on getting the house ready and preparing other party eats.  

I'm totally type A and a bit of a perfectionist (ha!) especially when it comes to baking, so I was initially worried that making these cookies could end up being a bit stressful.  It was quite the opposite!  I found the process of making these cookies to be relaxing and so much fun.  I would have a Christmas movie on while rolling and pressing the dough, and my dogs joined me in the kitchen.  Each time I would remove the mold, I couldn't help but smile seeing the beautiful design (and feeling victorious at mastering the imprint!).

I read someone describe these cookies as a "charm for happiness," and I thought that was just beautiful and so fitting.  I look forward to making and sharing my new tradition of Springerle each Christmas!

German Springerle
Yields 2-3 dozen (depending on size)

Ingredients:
2 lbs. cake flour
1.5 lbs. confectioner's sugar
6 large eggs, at room temperature
1/2 cup butter (1/4 lb./4 oz.)
1/2 tsp. Hartshorn (specialty baking ammonia)
2 tbsp. whole milk
4 tsp. Fiori di Sicilia or pure vanilla extract
1/2 tsp. salt

Directions:
In a small bowl, dissolve the Hartshorn in the milk.  Allow the mixture to sit for 45 minutes.

25 minutes after the Hartshorn and milk have been sitting, in the bowl of a stand mixer using the whisk attachment, add the six eggs and beat for 20 minutes on medium-low speed or until the eggs have thickened and become lemon colored.

Next, add the confectioner's sugar and the butter and beat with the paddle attachment until combined.  Then, add the Hartshorn-milk mixture, salt, and Fiori di Sicilia.  Finally, gradually add the cake flour, and continue mixing on medium-low speed until a stiff and cohesive dough has formed.

Either leave the dough in the stand mixer bowl and cover with plastic wrap, or transfer the dough to another large bowl and cover with plastic wrap.  Refrigerate overnight.

The next day, remove the dough bowl from the refrigerator and allow it to sit at room temperature for about 20 minutes so that the dough will slightly soften.  Prepare baking sheets with parchment paper.

On a well floured surface, take some dough and roll the dough into a flat pancake that is approximately 1/2 inch thick.  Flour your cookie mold for each and every pressing.  Press the floured mold into the dough, then lift, cut, and place the formed cookie onto the parchment paper lined cookie sheets.  Allow the cookies to dry for 24 hours uncovered.

The next day, preheat the oven to 255ºF.  Bake for 10-15 minutes until barely gold on the bottom.

Source: House on the Hill

Vanillekipferl

Happy Thanksgiving!  I hope you are enjoying good food, good people, and good times today!

Today's recipe is for Vanillekipferl and comes from the new cookbook, Classic German Baking by blogger Alicia Weiss of the Wednesday Chef.  Coming from a very German family (ha, those who know my family are probably laughing at that as it is an understatement!) and having just visited Germany and Austria, I have a fascination with German baking which has influenced so many cultures and baked goods!  It's difficult to find German cookbooks, and I'm very excited for such a beautiful cookbook on German baking.   

Vanillekipferl are an Austrian cookie--a crescent-shaped vanilla almond cookie that is dusted in vanilla sugar.  They are traditionally made at Christmas but are enjoyed all year round.  These are similar to Russian tea cakes, but vanillekipferl are a little finer in texture and more vanilla in flavor (thanks to the vanilla sugar!).

Vanilla sugar is a common ingredient in European pastries, and pre-packaged vanilla sugar is readily available in European grocery stores.  When my sister lived in Germany last year, she stocked me up!   It's a little harder to find in US grocery stores, but it's easy to make: combine 2 cups of granulated sugar with the scraped seeds from one large vanilla bean into an airtight container, bury the bean in sugar and seal, and let it sit for two weeks.  The longer it sits, the better it tastes!

When I was in Germany last month, I was on a hunt for springerle molds and found some other fun baking toys, which included crescent cookie baking sheets, so it was fun to make these in my new molds.  :)    

Make sure the dough is well chilled before you begin molding it into crescents, as this will make it much easier!  After the cookies finish baking, let them sit for a few minutes on the baking sheets before dredging them in the confectioners' sugar.  The cookies are very delicate and break easy, and I found that giving them a few minutes to "chill" made a difference.

These are easy peasy and very tasty!  I look forward to sharing more sweet adventures this Christmas season.  Happy baking!

Vanillekipferl (Melting Vanilla-Almond Crescents)
Yields 4 dozen cookies

Ingredients:
175 grams all-purpose flour (1 2/3 cup plus 1 tbsp.)
120 grams butter, at room temperature
175 grams confectioners' sugar (1/4 cup for the cookie dough and 1 1/2 cup for dredging the baked cookies)
2 tablespoons vanilla sugar (Vanillezucker) (1 tbsp. for the cookie dough and 1 tbsp. for mixing with the confectioners' sugar for dredging the baked cookies)
100 grams almond meal (1 cup)
1 egg yolk
Pinch of salt

Directions:
In the bowl of a stand mixer, add the butter and confectioners' sugar.  Mix on low speed until combined.  Then, add the flour, almond meal, vanilla sugar, egg yolk, and salt.  Mix on low until a smooth dough develops.

Divide the dough into three equal portions and roll each portion into a 1 inch cylinder.  Wrap each roll in plastic wrap and refrigerate for at least an hour and up to 2 days.

When you are ready to bake, preheat the oven to 325ºF and line two baking sheets with parchment paper or a silpat.

Remove one roll from the refrigerator and cut it into 1/2 inch slices.  Roll each slice until about 2 inches and the ends are slightly tapered.  Form each into a crescent and place on the baking sheet.  Repeat with remaining dough until the sheets are full.  The cookies will not spread too much, so they should have about 1 inch of same between them on each side.

Bake for 10 to 15 minutes or until the cookies are just lightly browned.  Repeat with the remaining dough.

After the cookies finish baking, allow them to sit on the baking sheet for about five minutes.  While the cookies are sitting on the baking sheet, mix together 125 grams (1 1/4 cups) of the confectioners' sugar with 1 tbsp. of the vanilla sugar in a pie plate or a shallow bowl.  Very carefully, dredge each cookie in the confectioners' sugar and place on a baking rack to finish cooking.

Source: Luisa Weiss' Classic German Baking

Meyer Lemon Olive Oil Biscotti

New York is a total food mecca.  It is an understatement, but the bakeries and restaurants there are incredible.  I've only been to New York twice, but each time, I am inspired by all the creativity and passion that I see, get to experience, and eat.  I often read about the bakeries in New York.  I love reading about the new trendy desserts, but I even more love to read about bakers who embrace the sense of happiness and comfort that food brings.

In my reading on bakeries, I came across One Girl Cookies in Brooklyn.  It started as one girl baking cookies out of her tiny apartment who embraced her heritage and family recipes for baking inspiration (I can so relate).  She hired a professional baker to help expand her business, and they ended up getting married.  They opened a homey cozy bakery with a vintage flair and have treats inspired by their Sicilian heritage.  This bakery is on my must-visit list!  While reading more about their baked goods, I came across their recipe for Meyer Lemon Olive Oil Biscotti.

Lemons and olive oil seem like an unusual combination for biscotti, but I was intrigued (largely because of my bounty of Meyer lemons).  This combination works.  I promise, it doesn't taste like lemon olive oil.  ;-)  

I've baked breads with citrus and olive oil with great success and found that the citrus and olive oil balance each other nicely.  The biscotti is not overly sweet, but it's perfect for satisfying the afternoon sweet craving.  Pair it with your favorite tea or coffee, and you have yourself a nice little afternoon pick-me-up. :)   Though the recipe does not use any of the actual juice from the lemon, you could whisk some of the juice with confectioner's sugar to make a glaze for the biscotti.

And now, I just came up with a new idea for Meyer lemons.  Limoncello.   Stay tuned, friends.

Meyer Lemon Olive Oil Biscotti
Yields 3 dozen biscotti

Ingredients:
142 grams (1 cup) raw whole almonds (with skins)
2 large eggs
2 Meyer lemons, zested
1 tsp. pure vanilla extract
198 grams (1 cup) granulated sugar
300 grams (2 1/2 cups) all-purpose flour
1/2 cup extra virgin olive oil
1 tsp. baking powder
1/2 tsp. salt

Directions:
Preheat the oven to 350ºF.  On a large baking sheet, line it with parchment paper, and set aside for later.  On another baking sheet, place the almond on a baking sheet and toast them in the oven for 15 minutes.  The almonds will be lightly browned and fragrant.

Set the nuts aside to cool.  After the nuts have cooled, put them in a food processor and pulse four to six times until the nuts are ground.  Do not overpulse the nuts.

In the bowl of a stand mixer or in a large bowl with a hand mixer, mix the eggs, lemon zest, sugar, extra virgin olive oil, lemon zest, and vanilla extract.  Mix until combined.

In a medium bowl, whisk the ground almonds with the flour, baking powder, and salt.  In three phases, gradually add the dry ingredients to the wet ingredients, ensuring all ingredients are incorporated before you add more.  Do not over mix.

Scoop the dough onto the parchment paper lined baking sheet, and shape it into 2 logs.  Each log should be about 8 x 2.

Bake for 15 minutes.  Rotate the baking sheet, and bake for another 12 minutes.  Remove from oven, and allow the biscotti to cool for about 15 minutes.  While the biscotti cools, reduce the oven temperature to 250ºF.

Transfer the biscotti logs to a cutting board.  Using a serrated knife, slice the logs into 1/2 inch thick biscotti.  Return the biscotti to the parchment-lined baking sheet, spacing them about 1/2 inch apart.  Bake for 8 minutes.  Rotate and bake for another 8 minutes, or until the biscotti are crisp and lightly golden on the side.  Remove from oven and transfer to a wire rack to cool.

Source: One Girl Cookies

Gingerbread Thumbprint Cookies

So, for the rest of the year, you can pretty much expect all sorts of sweet and decadent treats.

This year, I again participated in the Great Food Blogger Cookie Swap.  In this cookie exchange, you send three different bloggers a dozen of cookies and receive three dozen in return.  I received chocolate mocha oreos from Melanie Makes, cranberry oatmeal bliss cookies from the Lady Behind the Curtain, and milk chocolate toffee brown butter cookies from the Little Kitchen.  Um, yum, yum, and yum!  For the last few months, I had been trying to decide what type of cookies to make.  I wanted to do something with gingerbread, but I wanted to do something different from the regular gingerbread cookie.  Say "hello" to Gingerbread Thumbprint Cookies!

"Hello, Gingerbread Thumbprint Cookies!"

These cookies combine gingerbread and chocolate.  Can you get any better than that during this time of the year?  I'm always a sucker for any cookie with chocolate, and gingerbread and Christmas just go together so well.  These cookies are soft and chewy from the molasses and have a mild spice with gingerbread and chocolate flavors.  Plus, they are topped with a button of chocolate.  You can never have enough chocolate, right?

I made chocolate and white chocolate ganaches for these cookies. The original recipe called for just chocolate.  I've combined gingerbread and white chocolate before, so I couldn't resist making a white chocolate ganache.  Every year, a group of friends and I go to Christmas tea, and there are usually butterscotch gingerbread scones--butterscotch and gingerbread make for a divine combination, in case you have not tried it.  With that in mind, I tried making a few different types of butterscotch ganaches using butterscotch chips, but none turned out very well.  All turned out a little clumpy and watery, unfortunately.   Until I perfect the butterscotch ganache, I'll stick to chocolate ganaches. :)

I am hosting my annual Christmas cookie exchange party this week end, and I can't wait to share pictures with you!  The cookie exchange party is one of my favorite parts about Christmas. I love it for so many reasons -  baking and eating, sharing good food with good people, and the spirit of giving!  Having so many of my incredible friends and their cookies (baked with love) in my house just bring such a happy, good feeling that I wish I could bottle up to share.  There is something so special and fun about cookie exchanges.  I think there should end up being over 600 cookies... bring on the sugar coma!

Gingerbread Thumbprint Cookies
Yields 3 dozen cookies

Ingredients:

For the cookies:
180 grams (1 1/2 cups) and 2 tbsp. all purpose flour
6 tbsp. cocoa powder
1 tsp. cinnamon
3/4 tsp. ground ginger
1/4 tsp. allspice
1/8 tsp. nutmeg
3/4 tsp. baking soda
1/2 tsp. salt
10 tbsp. butter, room temperature
1/2 cup dark brown sugar
1 tsp. pure vanilla extract
1 large egg
1/4 cup molasses
1/2 cup turbinado sugar, for coating the cookies

For the ganache:
3/4 cup semi-sweet, bittersweet, or white chocolate
5 tbsp. butter
1 1/4 tsp. molasses

Directions:
In a medium bowl, combine the flour, cocoa, cinnamon, ginger, allspice, nutmeg, salt, and ginger into a bowl, and set aside.

In the bowl of a stand mixer using the paddle attachment, or in a large bowl with a hand mixer, beat the butter, dark brown sugar, and vanilla on medium speed until light and fluffy.  Then, add the egg until completely mixed, and then the molasses.

Add in the dry mixtures, and reduce to low speed to mix until the ingredients are combined.  Once combined, remove the dough and wrap in wax paper or plastic wrap, and refrigerate overnight.

When ready to bake, preheat the oven to 350ºF.  Line baking sheets with parchment paper or silicone liners.

Pour the turbinado sugar into a shallow bowl.  Roll tablespoons of the dough into the turbinado sugar, coating completely.  Place on the baking sheets.

Bake for about 10 minutes, or until the cookies set on the edges but still are soft.  Remove from the oven and make a deep indentation in the center of each cookie using your thumb or a small spoon.  Return to the oven to finish baking, for about 5 minutes.  Then, remove from oven and allow the cookies to cool.

While the cookies cool, making the ganache filling.  Place the chocolate, butter, and molasses in a heatproof bowl.  Melt in the microwave for 30 second bursts, and stir until well after each interval.

Then, transfer the ganache to a piping bag or a small ziplock bag (snip off a tiny part of the corner).  Fill each cookie with ganache, and sit at room temperature until the ganache firms.

Source: Adapted from King Arthur Flour's Sift magazine

Avalanche Cookies

Not all cookies need baking.  These no-bake avalanche cookies are a mega crowd pleaser, are easy to make, and only need 4 ingredients.  Put these on your holiday treat list!

These cookies remind me of a little of a Nestle crunch bar but in more of a chewy cookie form, with peanut butter and white chocolate flavors. T o make these cookies, you melt white chocolate with peanut butter, and then you mix it with crispy rice cereal (Rice Krispies) and marshmallows.  Dollop it out on a baking sheet, refrigerate, and voila - you have some pretty darn delicious cookies.

When it comes to picking a peanut butter, use any type of peanut butter except the natural peanut butters.  I love the natural peanut butters (those made with just peanuts and salt), but they do not work as well in desserts.  For these cookies, I used a special peanut butter from Peanut Butter & Co.  They make a white chocolate flavored peanut butter that is just wonderful, hence it is called "White Chocolate Wonderful."  It's a creamy peanut butter sweetened with white chocolate.  A spoonful is such sweet treat!  Besides, adding more white chocolate to these cookies sounded good to me.

Also, just sayin', but I think Nutella or cookie butter would be a great substitute in lieu of peanut butter.

When it comes to melting chocolate, the traditional method is using a double boiler.  I don't have a double boiler, mainly because I try to avoid pots and pans that are "unitaskers."  Instead, I prefer to place a heat proof glass bowl over a pot of simmering hot water.  The steam from the simmering water heats the bowl evenly and steadily.  This method has always worked great for me.  Additionally, it saves me from having to transfer the melted chocolate from a pot to a bowl.

Melting chocolate in the microwave is also an option, but you need to be careful because it is very easy to overheat chocolate in the microwave.  The cocoa butter of the chocolate affects how quickly the chocolate will cook, and I often end up burning white chocolate if I melt it in the microwave, despite how careful I try to be.  If you do  melt the chocolate in the microwave, I would suggest doing 30 second bursts and stir the chocolate in between the bursts.

Avalanche Cookies
Yields 2 dozen

Ingredients:
2 cups crispy rice cereal (Rice Krispies)
1/2 cup peanut butter
1 12 oz. bag white chocolate chips
1 cup of mini marshmallows

Directions:
Line two baking sheets with parchment paper or silicone liners, and set aside.  In a large bowl, mix the cereal and marshmallows, and also set aside.

Melt white chocolate and peanut butter using preferred method, and stir to combine.  Once the white chocolate and peanut butter are melted, pour it over the cereal and marshmallows, and stir until everything is coated.

Using a tablespoon, drop the batter onto the lined baking sheets.  Place in refrigerator until the cookies harden.

Source: Modified from Averie Cooks

Cranberry Lemon Cookies

I have been posting some decadent treats lately and thought it was time to share a healthier treat.  These cranberry lemon cookies make for a light, yet sweet, treat to enjoy.

These cookies are made with brown rice flour and coconut flour.  Instead of containing butter, the cookies have grapeseed oil and applesauce instead.  They are sweetened by honey, and the lemon adds some tartness (along with the cranberries).  I had a harder time finding unsweetened dried cranberries, but I finally found them in the organic bulk foods section at Sprouts.  (For some reason, the non-organic section only had cranberries sweetened in sugar, and I found the same at Trader Joe's.)

The batter is more liquid like, so you will want to use a tablespoon to dollop it out on the cookie sheets.  The cookies do not spread too much when baking.  After baking, my kitchen smelled like lemons and cranberries.

The cookies had a more cake-like texture after being cooled for about an hour.  I refrigerated the cookies, and refrigerating them seemed to help make them taste a little more chewy and less cake-like in texture.  One of these cookies is perfect with a cup of tea for an afternoon break.

Cranberry Lemon Cookies
Yields 2 dozen cookies

Ingredients:
1 cup brown rice flour (135 grams / 4.75 oz.)
1/4 cup coconut flour (32 grams / 1.13 oz.)
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1/2 cup grapeseed oil
1/4 cup unsweetened applesauce
1/4 cup honey
Zest of 1 large lemon
1/4 cup fresh lemon juice
2 large eggs, at room temperature
1/2 tsp pure vanilla extract
1 cup unsweetened dried cranberries

Directions:
Preheat oven to 375ºF, and line two baking sheets with silicone liners or parchment paper.

In a medium bowl, combine the brown rice flour, coconut flour, baking soda, baking powder, and salt, and whisk together.

In the bowl of a stand mixer, mix the grapeseed oil, applesauce, honey, lemon zest, lemon juice, eggs, and vanilla until combined.  Then, add the flour mixture and mix until blended.  Add in the cranberries and mix until combined.

Using a tablespoon, spoon the batter onto the cookie sheets.  Using your fingers, pat each cookie dough ball into a disc.  Bake until lightly golden, about 15-20 minutes.  Cool for an hour before serving (this helps the cookies firm up).

Source: Giada Di Laurentiis' Feel Good Food

Salted Chocolate Chunk Cookies

Can you ever really have enough chocolate chip cookie recipes?

The answer to that question is, "No."  (Obviously.) :)

Cookies with some form (or forms) of chocolate are my favorite kind of cookie, so I'm always game to try a new chocolate chip cookie recipe.  After all, one can argue that chocolate is from the cocoa bean, which is a vegetable; so, I'm really just trying to share another way to enjoy vegetables with my fellow readers.  Ha!

When Deb of Smitten Kitchen posted these salted chocolate chunk cookies and described them as "unseemly-sized puddles of melted chocolate," I was immediately sold on them.  I like a chocolate chip cookie that has no shortage of chocolate.  This cookie delivers on the chocolate front with big chunks of chocolate that are truly held in place by the dough.  (As a funny side note, when I was re-reading this post before publishing, I realized I forget to add the flour measurements - without that, this would be a buttery chocolate puddle!)

I'm not sure what else to really say about these cookies - unseemly-sized puddles of melted chocolate seems to sum it up.  If you live near a Trader Joe's (or an Aldi's), I would echo Deb's recommendation of using one of their huge chocolate bricks to make these cookies.   It's good quality chocolate, and I used both semi and bittersweet chocolate in these cookies.

In closing, remember to save planet Earth,  as it is the only planet with chocolate!


Salted Chocolate Chunk Cookies
Yields 18 cookies

Ingredients:
8 tbsp. butter (1 stick), at room temperature
2 tbsp. granulated sugar
2 tbsp. turbinado sugar
3/4 cup plus 2 tbsp. dark brown sugar
1 egg
1 tsp. pure vanilla extract
3/4 tsp. baking soda
1/4 tsp. salt
1/2 lbs. semi or bittersweet chocolate, cut into 1/2 inch chunks
1 3/4 cup flour (7.75 oz. or 220 grams)
Sea salt flakes, to finish

Directions:
Preheat oven to 350ºF and line two baking sheets with silicon liners or parchment paper.

In the bowl of a stand mixer, cream the butter and sugars together until light and fluffy, about 5-7 minutes.  Then, add the egg and vanilla, and beat until incorporated.  Add in the salt and baking soda, followed by the flour on low speed until combined.  Using a spatula, fold in the chocolate chunks.

Scoop the cookies into 1 1/2 tbsp. molds, and sprinkle each with a few flakes of sea salt.  Bake for about 10 to 14 minutes, until golden on the outside but still soft and gooey.  Allow them to rest on the baking sheet for about ten minutes before transferring to a cooling rack.

Source: Smitten Kitchen

Gingerbread Cookies

Merry Christmas, Friends!  I wish you, your family, and friends a beautiful, peaceful day full of laughs, special memories, and of course, good food.  :)

Every year, I host a Christmas cookie exchange at my house.  It has become one of my favorite parts about the Christmas season.  Maybe it's because of my memories growing up baking cookies, maybe because of my love for baking, or just the spirit of giving, but it is such a fun way to bring my special friends together.  It just makes me so happy!  This year, my mom came out to Denver for the party, which meant the world to me.  We had a special week end, and my mom finally met so many of my wonderful friends that she often hears about.  My house just always just feels so full of Christmas cheer with the cookie exchange.

My mom and I at the cookie exchange
(Note: my eyes really aren't red, but the red eye edit just wasn't
cooperating.)

Being a lawyer, I naturally have rules attached to the cookie exchange: no chocolate chip cookies; bars and candies are acceptable; everything must be homemade; and the list goes on.  The first rule of Cookie Club is you don't talk about Cookie Club.  ;) In the past years, everyone brought six dozen cookies, but this year, everyone just had to bake three dozen.

I usually start thinking about what cookie type to make when fall arrives.  This year, gingerbread cookies were the first type of cookies that came to mind, so that's what I made.  They are always a Christmas classic, and it had been a few years since I made them.

In the past, I hadn't quite found a recipe that made the chewy soft gingerbread cookies that I wanted.  This year, I turned to Baking Illustrated for this recipe.  Those America's Test Kitchen people know their stuff: this recipe delivered!

First, making the dough was very easy, thanks to the food processor.  You
can use a stand mixer to make the dough, but because the food processor has more power, it is even quicker in the food processor.

After I made the dough, I rolled it out on parchment paper.  Because of the molasses, the dough was very soft and easy to roll.  It did not stick to my wood rolling pin.  After rolling the dough out, I froze it over night.  I liked having the dough chill overnight because this gave me a chance to clean everything up and then I didn't get "baking burnout."  Sometimes, multiple stage recipes can get a little tiring, but this recipe forces you to take a break. :)

The next day, it was very easy to use a cookie cutter to make the gingerbread people shapes.  In the past, I have not been the biggest fan of cut-out cookies because it would always be a bit more of a pain with sticky dough or the cookie shapes being distorted upon transferring them to the baking sheet.  However, freezing the dough made making the cookies a breeze!  The dough was firm from freezing, and this made it much easier to use the cookie cutters because the dough was not sticky.  I did not have any problems transferring the cookies from the workspace to the cookie sheet.

The cookies baked beautifully, and I decorated them with royal icing.  These were the most wonderful gingerbread cookies: perfectly chewy with just the right amount of spice.  The house smelt like Christmas after making these.

Merry Christmas!

Gingerbread Cookies
Yields 3 dozen cookies

Ingredients:
3 cups all-purpose flour
3/4 cup brown sugar
3/4 tsp. baking soda
1/2 tsp. salt
1 tbsp. ground cinnamon
1 tbsp. ground ginger
1/2 tsp. ground cloves
12 tbsp. butter, softened slightly, and cubed
3/4 cup molasses
2 tbsp. milk

Directions:
In a food processor bowl (fitted with the steel blade), process the flour, brown sugar, cinnamon, ginger, cloves, salt, and brown sugar until combined, about 20 seconds.  Take off the lid of the work bowl and scatter the butter scubas.  Place the lid back on, and process until the mixture becomes very fine.  Then, with the food processor running, gradually add the milk and molasses.  Process until the dough is evenly moistened and forms a soft mass.  (Alternatively, you can do this in the bowl of a stand mixer with a paddle attachment, adding the ingredients in the same order.)

Prepare a work surface, lined with a sheet of parchment paper.  Take half of the dough, and roll 1/4 inch thick.  Stack on a cookie sheet, and repeat with the other half of the dough.  Place one sheet of parchment paper on the top.  Freeze until firm, about 2 hours or overnight.

When ready to bake, preheat oven to 350ºF.  Line two cookie sheets with parchment paper.  Remove one dough sheet from the freezer, and place on work surface.  Peel off the top parchment paper, and cut dough into gingerbread people or preferred shape.  Transfer shapes to the parchment lined cookie sheets with a spatula, and space the cookies about 3/4 inch apart.  Repeat with remaining dough until cookie sheets are full.

Bake until cookies are set in the center and dough barely retains a thumb print when touched gently, about 8 to 10 minutes.  Do not over bake.  Cool on sheets for about 2 minutes, and then remove with a spatula to a wire crack for cooling to room temperature.  Continue rolling, cutting, and baking with all remaining dough.

After cookies have cooled, decorate as desired.

Royal Icing
Yield 5-6 cups of icing

Ingredients:
3 egg whites, room temperature
4 1/2 cups confectioners' sugar
1/2 tsp. cream of tartar
Pinch of salt
1/4 tsp. pure vanilla extract

Directions:
In a large bowl (or in a stand mixer bowl with the whisk attachment), use an hand mixer to beat the egg whites, confectioners' sugar, cream of tartar, salt, and pure vanilla extract, on medium low speed until blended.  Increase the speed to medium-high, and beat until stiff beaks form and the mixture nearly triples in volume, about 10 minutes.

Transfer frosting to piping bags to decorate.  Cover any unused frosting tightly with plastic wrap and store at room temperature until ready for use (about 6 hours).

Source: Cookie recipe from Baking Illustrated, Royal Icing from Williams-Sonoma