...and of course, if you have leftovers, you could always make some cookie croutons! Happy Cookie Season, everyone!
Entries in Cookies (172)
There's no doubt that Ice Cream Cookie Sandwiches rule. But when they're made of Macrina Bakery's Molasses Ginger cookies, they reach new heights in the sphere of awesomeness. Here's the intro for Macrina's recipe of the month:
I think it's the fresh ginger that makes these cookies so special. They also have the perfect balance of chewy and crisp. Sandwiching two of them with ice cream makes an exceptional treat.
And here's the recipe:
Molasses Ginger Ice Cream Cookie Sandwiches
Makes about 16
- 2-1/4 cups unbleached all-purpose flour
- 1-1/2 teaspoons baking soda
- 2 teaspoons cinnamon
- 1-1/2 teaspoons ground cloves
- 1 teaspoon salt
- 1/2 cup vegetable shortening, at room temperature
- 6 tablespoons unsalted butter, at room temperature
- 1-1/2 cups light brown sugar
- 2 eggs
- 2 teaspoons peeled and grated ginger
- 1/3 cup dark molasses
- 1 cup granulated sugar
- Combine flour, baking soda, cinnamon, ground cloves and salt in a medium bowl. Mix with a whisk until evenly distributed and set aside.
- Combine shortening, butter and brown sugar in the bowl of your stand mixer. Using the paddle attachment, mix on medium speed for about 5 minutes until the mixture is smooth and pale in color. Add 1 egg and mix until incorporated. Scrape down the sides of the bowl. Add remaining egg and scrape down the sides of the bowl again. Add ginger and molasses and mix on low speed for 1 minute. The mixture may look as if it's separating, but have no fear. It will come together once the dry ingredients are added. Remove the bowl from the mixer and scrape down the sides of the bowl again.
- Preheat oven to 350°F. Line 2 rimmed baking sheets with parchment paper and pour granulated sugar into a pie pan or shallow bowl.
- Scoop dough out of the bowl (I like to use a medium ice cream scoop) and roll the dough into 2-inch balls. Toss each of the balls in granulated sugar until evenly coated, then place 8 on each baking sheet, leaving 3 inches between each ball. Slightly flatten each ball of dough with the palm of your hand to keep the balls from rolling around.
- Place 1 sheet of cookies in the refrigerator while baking the other sheet.
- Bake cookies, 1 sheet at a time, on center rack of oven for 15 to 18 minutes each. To help the cookies bake evenly, rotate the baking sheet every 4 minutes or so. The finished cookies will be golden brown and slightly puffed up but will collapse while they cool. Let cool on the baking sheet for 15 minutes. The cooled cookies can be stored in an airtight container for up to three days.
- Choose your favorite vanilla ice cream and scoop a generous portion onto one cookie, place the other on top and voilá! A delicious treat to usher in fall.
Instead of trying to say that five times fast, go ahead and preheat your ovens, because you'll want to make time move faster in an effort to get these cookies in your mouth sooner. Because if there's anything better than a deliciously crumbly shortbread cookie, it's one that is stuffed with rich, creamy, chocolate-and-hazelnut-laden Nutella.
I'm tempted to deem these the perfect lunchbox treat for back-to-schoolers, but really they're the ideal mid-day pick me up for anyone.
I will tell you the truth. When I first encountered the recipe for Carnival Cookies in the lovely and amazing cookbook Super Natural Every Day: Well-loved Recipes from My Natural Foods Kitchen by Heidi Swanson, the first thing that captured my attention was the name. Carnivals are fun! But as I scanned the ingredients, I became alarmed: "these sound sort of healthy." But then, the more I lingered on the entire list, I thought "gosh, these sound fairly delicious, in spite of some alarmingly healthy-sounding ingredients!".
And you know what? I was rewarded when I tried them out in my own kitchen. They tasted vaguely granola-y, but not in a bad way. In a decadent way. But...here's the thing. (Duh) I forgot to photograph these beauties before bringing them to an event, but you can find some pretty pictures here.
- 1 1/2 cups well-mashed bananas
- 1 teaspoon pure vanilla extract
- 1/4 cup barely warmed (not solid) extra-virgin coconut oil
- 1 1/2 cups rolled oats
- 1/2 cup almond meal
- 1 teaspoon aluminum free baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon fine-grain sea salt
- 2/3 cup shelled whole peanuts
- 1 cup dark chocolate chips
- 1 1/2 cups popped corn
- Preheat oven to 350 with racks in the top and bottom third of the oven. Line two baking sheets with parchment paper.
- In a large bowl, combine the bananas, vanilla, and coconut oil. Set aside. In another bowl, whisk together the oats, almond meal, baking powder, cinnamon, and salt. Add the dry ingredients to the wet, stirring until combined. Fold in the chocolate, then the peanuts, and lastly the popped corn. The dough is looser than a standard cookie dough, but don't worry.
- Firmly shape balls with your hands, about 1 heaping tablespoon each, and place them about 1 inch apart on the prepared baking sheets.
- Bake 14-17 minutes, swapping the baking sheets from top to bottom once along the way, until the bottoms are deeply golden. Remove from the oven and allow the cookies to cool on a wire rack. Makes 24 cookies.
Pop quiz! What's delicious?
A. Thumbprint cookies.
C. Peanut Butter and Jelly
D. All of the above
The answer is D, and even further, they're better when all put together, at once. Case in point: buttery chocolate thumbprint cookies filled with peanut butter and jelly! A twist on several classics, I recently made these and based on how quickly they got eaten, I'd say that they were a big (sweet) success.
Peanut Butter and Jelly Chocolate Thumbprint Cookies
- 3/4 cup all purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/4 cup unsalted butter
- 1/4 cup sugar
- 1/2 teaspoon vanilla extract
- 2 tablespoons light cream
- Preheat your oven to 400°F.
- Mix the flour, cocoa, and salt in a large bowl. Set to the side.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter until it is light and fluffy.
- Stir in the sugar and vanilla until incorporated.
- Add the cream, mixing until it forms a stiff dough.
- Break off a piece of dough and roll into a ball about 1 to 1 1/2 inches in diameter. Using your hand, gently flatten (it's ok if they crack lightly on the sides) and using your thumb, press an indent in the center. Repeat with the remaining dough. Place the cookies on two parchment-lined baking sheets, leaving about 1 1/2 inches between each cookie. In the center of each cookie, put either a small dollop of peanut butter or jelly. I alternated both, and even put both peanut butter and jelly in a few.
- Bake until lightly browned (since the dough is fairly dark, look for a dull finish on top) and firm to the touch, 18-24 minutes. Transfer to wire racks to cool.
August is prime time for zucchini. And such proliferation means that means that after you're done making healthy summer pastas, salads, grilled vegetables and wholesome stir-fry dishes, you'll still have plenty left over to make dessert.
You could make zucchini bread, or even better, zucchini cake—but for a lighter bite with a zingy citrus burst, why not try White Chocolate Chip Zucchini Cookies? These drop cookies are simple to make, and offer a sweet summery variation on the usual chocolate chip cookie. Many zucchini-based sweets call for shredded zucchini, but for this recipe, I prefer to dice and lightly sauté it in brown sugar and butter. The zucchini absorbs the sweet, rich flavor of the sugar and butter, adding moist, chewy flavor bursts throughout the cookie, which are gorgeously complemented by sweet white chocolate.
Fortune cookies are so bossy, always telling you what the future holds, often in a weird and enigmatic way. But with National Fortune Cookie Day being July 20 (sorry I'm late), there's a sweeter option. Choose your own destiny by baking your own fortune cookies: this way, you can stuff them with any kind of fortunes you want. And as a bonus, they're surprisingly easy and quick to bake, and the lightly sweet, vanilla-scented homemade version tastes vastly superior to commercial varieties.
Looking for cookies to serve during your July 4 festivities? Bake this cookie that creates an explosion of flavors in your mouth, of the sweet-savory kind. The sweet drop cookies are nicely contrasted by the saltiness of the chips, but get a fascinating flavor dimension from the nutty Smooth Operator peanut butter. One bite and even doubters will be singing a new story.
Note: I found that you can also get extra flavor-points by using The Bee’s Knees peanut butter, which adds pleasing mellow end-note from the honey mingling with the brown sugar.
While vending at the Renegade Craft Fair in Brooklyn this weekend (if you're reading this on Sunday, the 12th, it is still going on today, 11-7!), there was a sweet street vendor set up nearby to offer snacks to the crafty guys and dolls selling in the park: Joyride Truck, which, to the best of my observation, is a sort of mobile fro-yo truck, coffee purveyor (and distributor), and...best of all, they have cookies.
Naturally we were intrigued by the "Danny Macaroons", which is not merely the name of the product but of the local company from which they buy the cookies as well. The fact that they shared a first name with Mr. Spy, plus the fact that they came in flavors like German Chocolate, Roasted Almond, Bailey's, and Salted Caramel, made them a fairly easy sell.
A Salted Caramel was purchased and given to Mr. Spy for expert analysis; here were his thoughts:
The caramel top was crunchy, which was nice, because my general complaint with macaroons is that they can tend toward being too chewy. The flavor was nicely balanced, with the sweet coconut getting a nice rich and salty counterpart in the caramel.
Or, as Mr. Spy put it, “The Caramel was strong in that one.” And, most importantly, it lived up to its name—Mr. Spy (who some call Danny, as it is his name) said that he was proud to share a name with this cookie.
Find them online at dannymacaroons.com.
The other day, I found myself in a magical land called Cle Elum.
Now, don't ask me how to pronounce the name of the town--but do ask me what I ate there, because I did find a magical place called Cle Elum Bakery.
I ate something called Torchetti, that's what. This is a traditional Italian cookie which I learned more frequently goes by Torcetti, which means "little twist"--which, you know, describes them pretty well. Physically they resemble Berlinerkranser or Calabrian Love Knots, but texture and taste-wise they are different; where aforementioned cookies are crumbly and buttery, these biscuits are more hearty and sturdier in texture with the addition of yeast, more like lightly sweet biscuits than butter cookies.
As I learned from this segment,
The recipe itself is very old, indicated by the use of yeast, not baking powder, for leavening. These cookies are from the Piedmont region of northern Italy. Turin, Piedmont's capital, was also Italy's first capital. The city preserves remarkable architectural and cultural treasures.
They're a very nice snacking cookie, no matter what you want to call them or how you want to spell it.
Of course, if you can't make it up (or over?) to Cle Elum, you can try this recipe (adapted from Taste of Home):
Torchetti (or Torcetti)
- 5 cups all-purpose flour
- 1 cup cold butter, cubed
- 1 cup shortening
- 1 package (1/4 ounce) active dry yeast
- 1/2 cup warm milk (110° to 115°)
- 2 eggs
- 1 tablespoon sugar
- 1-1/2 teaspoons vanilla extract
- 2 cups confectioners' sugar
- Additional confectioners' sugar
- Place flour in a large bowl; cut in butter and shortening until mixture resembles coarse crumbs. Set aside. In a large bowl, dissolve yeast in warm milk. Add the eggs, sugar, vanilla and 2 cups of the crumb mixture; beat until well blended. Gradually beat in remaining crumb mixture.
- Turn onto a floured surface; knead for 3-4 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
- Punch dough down; divide into six portions. Shape each portion into twelve 6-in. ropes, about 1/4-in. thick; roll in confectioners' sugar. Shape each rope into a loop. Holding both ends of loop, twist together three times.
- Place 2 in. apart on greased baking sheets. Bake at 375° for 12-14 minutes or until golden brown. Roll warm cookies in additional confectioners' sugar. Cool on wire racks.