Category Archives: COOKIE RECIPES

BISCOTTI – 6 WAYS FROM SUNDAY

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Peppermint Candy and Chocolate Chip Biscotti

I recently decided that you all deserved to know more about biscotti. Because if there ever was a versatile cookie (Italian biscuit), the lovely biscotti is it. Perfect with coffee in the morning or dunked in wine after dinner. Not too sweet, but packed with flavor. Almost perfect in every way. (They would be perfect, but for whatever reason, they seem to disappear from our biscotti jar. I’ve asked Mr. C. about this phenomenon, but he too remains as puzzled as I am! Sure he is!)

And since I have several favorites, but remain totally unable to determine which I prefer, I’ve decided to leave that onerous task of making a decision to you. Thus 6 biscotti recipes from which to choose. “Gee baby, ain’t I good to you!”

The root words “bis” and “cotto” literally mean “twice” and “baked.” (Kind of like twice baked potatoes, but not.) But please do not be intimidated by the fact that you have to bake them for a while, take them out of the oven, cool for a few minutes, slice them, and put them back in the oven to finish baking. It really is an easy process and truly not that time consuming.

And the results? Well let me just say – you haven’t lived until you’ve stumbled into the kitchen in the morning, prepared yourself a nice, hot cup of coffee, and sat down with the morning paper and a couple homemade biscotti. To my thinking, life simply does not get any better. Bon appetito!

ALMOND CHOCOLATE CHIP BISCOTTI

  • 7 T. + 2 T. unsalted butter
  • ½ c. + 2 T. sugar
  • 2 eggs
  • ½ tsp. almond extract
  • 2 c. flour
  • 1 tsp. baking powder
  • ¼ tsp. salt
  • 1 c. coarsely chopped almonds
  • 1¼ c. chocolate chips, divided
  • 2 tsp. unsalted butter

Cream butter and sugar together. Add the eggs and almond extract. In a separate bowl, whisk together the flour, baking powder, and salt. Combine with butter mixture. Stir in 1 cup of the chocolate chips.

Using your hands liberally greased with butter, divide the dough in half. On a parchment paper lined baking sheet, pat each half into a 12 x 3-inch rectangle. Bake in a pre-heated 350 degree oven for 25 to 30 minutes, or until a light golden brown. Remove from oven. Cool for 10 minutes. Then cut each roll diagonally into ½ inch thick slices. Turn the slices cut-side down on the baking sheet. Bake for 10 minutes more or until firm. Remove pan from oven, but do not transfer to cooling rack.

Melt the 2 teaspoons butter and remaining ¼ cup chocolate chips together. Slowly drizzle chocolate mixture over biscotti. Let cool completely and store in an airtight container.

Note: I suggest baking biscotti with straight oven heat. Convection baking browns them too quickly. These are soft biscotti.

ANISE BISCOTTI WITH ALMONDS (traditional Italian favorite)

  • ½ c. unsalted butter, room temperature
  • 1 c. sugar
  • 3 eggs
  • 1 tsp. anise extract
  • 3 c. flour
  • 1 T. baking powder
  • ½ tsp. salt
  • 1 c. chopped almonds

Cream butter and sugar together. Add the eggs and anise extract. In a separate bowl, whisk together the flour, baking powder, and salt. Combine with butter mixture. Stir in the chopped almonds.

Using your hands liberally greased with butter, divide the dough in half. On a parchment paper lined baking sheet, pat each half into a 12 x 3-inch rectangle. Bake in a pre-heated 350 degree oven for 25 to 30 minutes, or until a light golden brown. Remove from oven. Cool for 15 minutes. Then cut each roll diagonally into ½ inch thick slices. Turn the slices cut-side down on the baking sheet. Bake for 10 minutes or until firm. Remove from oven and cool on wire racks. Store in an airtight container.

Note: I suggest baking biscotti with straight oven heat. Convection baking browns them too quickly. These are delicious, but they are jaw breakers! Best for dunking.

CANDIED ORANGE, DRIED CRANBERRY, AND CHOCOLATE CHUNK BISCOTTI

  • ½ c. unsalted butter, room temperature
  • ¾ c. sugar
  • 2 eggs, room temperature
  • 1½ tsp. vanilla
  • 2 c. flour
  • 1½ tsp. baking powder
  • ¼ tsp. salt
  • 4 oz. candied orange peel
  • 1/3 c. dried cranberries (can use dried cherries)
  • 1 c. semi-sweet chocolate chunks or chocolate chips

Cream butter and sugar together. Add the eggs and vanilla. In a separate bowl, whisk together the flour, baking powder, and salt. Add the candied orange peel and dried cranberries to the flour mix and stir (I use my fingers) until orange pieces and cranberries are coated with flour. Combine with butter mixture. Mix in chocolate chunks.

Using your hands liberally greased with butter, divide the dough in half. On a parchment paper lined baking sheet, pat each half into long logs, and flatten to 1-inch. Bake in a pre-heated 350 degree oven for 25 to 30 minutes, or until a light golden brown. Remove from oven. Cool for 10 minutes. Then cut each roll diagonally into ½ inch thick slices.

Turn the slices cut-side down on the baking sheet. Bake for 10 minutes or until firm. Remove from oven and cool on wire racks. Store in an airtight container.

Note: I suggest baking biscotti with straight oven heat. Convection baking browns them too quickly. These are soft biscotti.

CRANBERRY-ORANGE ANISE BISCOTTI WITH WHITE CHOCOLATE CHIPS

  • ½ c. unsalted butter, room temperature
  • ¾ c. sugar
  • 2 eggs, room temperature
  • 1¼ tsp. vanilla
  • ¼ tsp. anise extract
  • 2 c. flour
  • 1½ tsp. baking powder
  • ¼ tsp. salt
  • 2 T. grated orange peel
  • ¾ c. dried cranberries, chopped
  • 1 c. white chocolate chips

Cream butter and sugar together. Add the eggs, vanilla, and anise extract. In a separate bowl, whisk together the flour, baking powder, and salt. Add the orange peel and dried cranberries to the flour mix and stir (I use my fingers) until orange peel and cranberries are coated with flour. Combine with butter mixture. Mix in white chocolate chips.

Using your hands liberally greased with butter, divide the dough in half. On a parchment paper lined baking sheet, pat each half into a 2 x 10-inch rectangle. Bake in a pre-heated 350 degree oven for 25 to 30 minutes, or until a light golden brown. Remove from oven. Cool for 10 minutes. Then cut each roll diagonally into ½ inch thick slices.

Turn the slices cut-side down on the baking sheet. Bake for 12-15 minutes to toast. Remove from oven and cool on wire racks. Store in an airtight container.

Note: I suggest baking biscotti with straight oven heat. Convection baking browns them too quickly. These are soft biscotti. This is my niece Mya’s recipe. Thanks again darling girl.

DRIED CHERRIES, ALMONDS, AND WHITE CHOCOLATE BISCOTTI

  • ½ c. unsalted butter, room temperature
  • ¾ c. sugar
  • 2 eggs, room temperature
  • 1 tsp. vanilla
  • ½ tsp. almond extract
  • 2 c. flour
  • 1½ tsp. baking powder
  • ¼ tsp. salt
  • ½ c. dried cherries, chopped
  • ½ c. lightly toasted slivered almonds
  • 1 c. white chocolate chips

Cream butter and sugar together. Add the eggs, vanilla, and almond extract. In a separate bowl, whisk together the flour, baking powder, and salt. Add the dried cherries to the flour mix and stir (I use my fingers) until cherries are coated with flour. Combine with butter mixture. Mix in the toasted almonds and white chocolate chips.

Using your hands liberally greased with butter, divide the dough in half. On a parchment paper lined baking sheet, pat each half into long log, and flatten to 1-inch thickness. Bake in a pre-heated 350 degree oven for 25 to 30 minutes, or until golden brown. Remove from oven.  Cool for 10 minutes. Then cut each roll diagonally into ½-inch thick slices. Turn the slices cut-side down on the baking sheet. Bake for 10 minutes or until firm. Remove from oven and cool on wire racks. Store in an airtight container.

Note: I suggest baking biscotti with straight oven heat. Convection baking browns them too quickly. These are soft biscotti.

PEPPERMINT CANDY AND CHOCOLATE CHIP BISCOTTI

  • ¾ c. (1½ sticks) unsalted butter, room temperature
  • ¾ c. granulated sugar
  • 3 eggs, room temperature
  • 2 tsp. good peppermint extract
  • 3¼ c. unbleached all-purpose flour
  • 1 tsp. baking powder
  • ¼ tsp. salt
  • 1 c. crushed peppermint soft mint candy, like Sees, King Leo, or Bob’s Sweet Stripes
  • ½ c. mini semi-sweet chocolate chips or ½ cup chopped regular chocolate chips
  • melted white chocolate, milk chocolate, or semi-sweet chocolate for drizzle, opt.

In your mixer bowl, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the peppermint extract. In a separate bowl, whisk together the flour, baking powder, and salt. Stir in the crushed peppermint candy and the chocolate chips. Gradually add the flour mixture to the creamed mixture, beating only until blended. Using your hands liberally greased with butter, divide the dough in half. On a parchment paper lined baking sheet, pat each half into a 12 x 2½-inch rectangle. Bake in a pre-heated 350 degree oven for 25 to 30 minutes, or until golden brown. Remove from oven. Cool for 10 minutes. Then cut each roll diagonally into ½ inch thick slices. Turn the slices cut-side down on the baking sheet. Bake for 10 minutes or until firm. Remove from oven and cool on wire racks. Store in an airtight container.

Note: Drizzle with melted chocolate if desired. (I usually don’t decorate them because I’m lazy, and frankly they are sweet enough already. But if you are making them as a gift, a chocolate drizzle is a lovely touch.)

I suggest baking biscotti with straight oven heat. Convection baking browns them too quickly. These are soft biscotti.

 

BLONDIES (BUTTERSCOTCH BROWNIES)

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This is my daughter Paula’s recipe. She gave it to me years ago and I have been making these “easiest of all bar cookies” ever since. I usually don’t include the nuts, but they were in the original recipe, so I figured to stay in her good graces, I better list the ingredients as originally presented. (I’m still working on “mother of the year” you see, although after all these years, I realize it just ain’t going to happen!)

Anyway, these are the most wonderful bar cookies imaginable. Every time I make them I get compliments. And in my usual humble manner, I accept the accolades as if I had accomplished the most difficult of culinary endeavors. Right! (I don’t even have to get the mixer out when I make these babies, I mean Blondies! They practically make themselves!)

So if you too want to bake a simple treat for your family and friends, bake up a batch of these delightful morsels. They are just too good and too easy to believe. And thanks again Paula for this incredible recipe.

  • ¼ c. melted unsalted butter
  • 1 c. brown sugar
  • 1 egg
  • 1 tsp. vanilla
  • 1 tsp. baking powder
  • ½ tsp. salt
  • 1 c. flour
  • ¼ c. chopped walnuts, opt.

Stir the melted butter, brown sugar, egg, vanilla, baking powder, and salt together using a whisk. Using a rubber spatula, stir in the flour just until combined with the other ingredients. Spread the dough into a lightly buttered 9×9 or 7×11-inch pan (glass is best). Bake in a pre-heated 325 degree oven (350 for metal) for 25-30 minutes or just until the dough is set and a lovely light golden brown. Don’t overbake. Cool and cut into serving sized pieces.

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FYI – triple batch makes 2 – 9×13-inch pans. (You too could have done the math, but I thought I would help you out this time! Don’t get used to it!)

CANDIED GINGER REFRIGERATOR COOKIES WITH LEMON CREAM CHEESE FROSTING

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I love candied ginger. (Well actually, I love ginger any old way – candied, fresh, dried and ground – you name it!) But with candied ginger, I especially love it when combined with lemon. There is just something about the duo that sends my taste buds soaring. So when I decided I wanted a ginger cookie with a lemon frosting, I thought about my old friend stem ginger.

Now for those of you who may be unfamiliar with this gift from the Gods, let me provide you with a rough guide/short definition. Stem or candied ginger comes from choice pieces of the underground stem of the ginger plant, which are then sliced, cooked with water and sugar and allowed to dry (crystallized) or preserved in sugar syrup (stem). But you will see either form (crystalized or stem) labeled synonymously. (For this recipe, you want the dried or crystalized version.)

But enough about what ginger is, and on to what it can lend to a cookie. First of all, think of your favorite ginger cookie. (And if that doesn’t make you go all over gaga, you might as well leave this recipe and go fix some other type of cookie!) But if you are thinking to yourself that nothing in the world is better than a fabulous ginger/molasses cookie, then keep reading.

But unlike a full blown, in your face ginger cookie, this is more of a sophisticated, great Aunt Martha’s kind of ginger cookie. It pairs well with the likes of fine red wine or a lovely single malt Scotch. Although not pretentious, it is not a cookie to serve as an after game treat for your kid’s softball team. This is a cookie that should be nibbled, not gobbled. Plus your children may not even like this cookie. (They probably don’t like red wine or Scotch either for that matter!)

So if some afternoon you are feeling all grown up and want to make a special occasion cookie, give this recipe a try. (And yes, I firmly believe cookies can be served as dessert for even the most sophisticated of dinner parties. Of course there are some rules to serving cookies for dessert under these conditions. The cookies must be truly delicious, attractive to look at, small in size, and pair well with coffee or after dinner liqueurs.)

And of course, you can always make these cookies even if there is no special occasion looming on your horizon. I mean why not? They are easy to prepare and last well. You can even make some to share at work. There is absolutely no one who doesn’t love walking in their break room and discovering a plate of homemade cookies just waiting to be eaten. Well, as long as you don’t work with Crankshaft, that is! (Sorry Lena.)

  • 1¼ c. (2½ sticks) unsalted butter, room temperature, divided
  • ½ c. granulated sugar
  • ¼ tsp. vanilla extract
  • 2¼ c. unbleached all-purpose flour
  • ½ tsp. ground ginger
  • ¼ tsp. kosher salt
  • ½ c. finely minced dried crystalized ginger, divided
  • 4-oz. (½ pkg.) cream cheese, room temperature
  • 2 c. powdered sugar, or more as needed
  • 1 tsp. lemon zest
  • 1 tsp. fresh lemon juice, or more as needed

Whip 2 sticks (1 cup) of the butter and granulated sugar together until fluffy. Add vanilla. In a small bowl whisk together the flour, ground ginger, and salt. Stir in ¼ cup of the finely minced crystalized ginger ensuring that all of the small pieces are coated with flour. (Sometimes using your fingertips is the best method to break up the minced ginger and coat it with flour.) Add the flour mixture to the butter mixture in three additions at low speed. After the last addition, do not over-mix. Place dough on a long piece of plastic wrap. Using your hands, wrap the dough into the plastic gently shaping it into a round log about 1-inch wide. Refrigerate for 1 hour. Preheat oven to 350 degrees. Un-wrap log and slice dough a generous ¼-inch thick. Arrange slices, about 1-inch apart on parchment paper lined or lightly greased baking sheets. Bake until lightly browned on bottom, 15-18 minutes. (Do not under-bake.) Cool on baking sheets 1 to 2 minutes; transfer to a wire rack to cool completely.

While the cookies are cooling, beat cream cheese and remaining ¼ cup (½ stick) butter together until light and fluffy. Gradually add powdered sugar, and beat well. Stir in lemon zest and juice. Frost cooled cookies. Lightly sprinkle with the remaining ¼ cup candied ginger. (Gently push down on the ginger so that it is firmly embedded in the frosting.) Allow frosting to set completely before storing in an airtight container.

CHOCOLATE, COCONUT, AND ALMOND COOKIES

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I say, when in doubt, bake chocolate chip cookies! And I don’t mean just when you are trying to decide which type of cookie to bake. I mean when you are in doubt about anything! I mean really, if you can’t come up with a reasonable plan while munching on a fabulous  chocolate chip cookie and sipping a steaming hot cup of coffee, maybe you aren’t anywhere close to fully understanding your uncertainty to begin with! Or, at the very least, you just might need a little more time or empirical study to make an educated decision. So a chocolate chip cookie couldn’t possibly hurt regardless!

Plus, at the very least, you will have baked up a wonderful treat for yourself, or if you are feeling magnanimous, a cookie your family and friends can also enjoy. After eating one of these cookies, you may even be able to see your “doubt” as a worthy challenge rather than an insurmountable problem.  (See how there should never be a doubt that a simple chocolate chip cookie can make life better!)

Now having just said “simple” chocolate chip cookie, I almost hesitate to mention the fact that this is really not a simple cookie. Oh the preparation is simple, but the cookie itself is quite complex. (If a cookie can be said to be “complex” in the first place!)

And if I may be so bold as to say, this cookie has enough character to stand up to any overwhelming challenges that may be thrown your way. It is definitely not a wimp cookie. It’s ever so chocolatey, has just the perfect amount of crunch from the almonds, and chewiness from the coconut. And with the espresso powder to enhance the flavor of the chocolate and the almond extract to bring out the coconut’s finer qualities, this is a cookie that can be relied upon to help you celebrate life’s little pleasures as well as deal with life’s little trials.

So give this recipe a try. It’s a good recipe to have by your side. And yes I know. Some people rely on their best friends to help them through rough times. But can your best buddies raise your endorphin level like chocolate can? Can your friends be on call 24/7? Can they be with you at your desk at work, or in staff meetings, or be there after you make a fool of yourself by stating the obvious to your boss who watches reality shows and doesn’t think big time wrestling is choreographed? If the answer to any of these questions is no, then you need to have these cookies in your life. May the Force be with you!

  • 1 c. (2 cubes) unsalted butter, room temperature
  • 1 c. packed light brown sugar
  • ½ c. granulated sugar
  • 2 tsp. vanilla extract
  • 1 tsp. almond extract
  • 2 eggs, room temperature
  • 1½ c. unbleached all-purpose flour
  • ½ c. cocoa powder
  • ¼ tsp. espresso powder, opt.
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • ½ tsp. kosher salt
  • 1½ c. toasted coconut
  • 1 c. mini semisweet chocolate chips
  • 1 c. slivered almonds  

Combine the butter and sugars in the bowl of your electric mixer; beat until soft and fluffy. Add the vanilla extract, almond extract, and eggs; beat until well blended. Whisk together the flour, cocoa powder, espresso powder, baking powder, baking soda, and salt in a medium bowl. Add the flour mixture to the butter mixture in 3 batches, beating well after each addition. Stir in the toasted coconut, chocolate chips, and chopped almonds until just incorporated. Refrigerate dough for 30 minutes. Using a small ice cream scoop (I use a 1¼-inch diameter scoop), drop dough onto parchment paper lined baking sheets 2½-inches apart. Flatten each cookie slightly with your fingertips. Bake for 12-13 minutes in a pre-heated 350 degree oven. Remove from oven and let cool a couple of minutes on baking sheets before removing to wire racks to cool completely. Store in an airtight container.

SALTED CARAMEL TURTLE BROWNIES

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One of the latest food trends is salted caramel. And although I often refrain from becoming a culinary sheep, I think in the case of salted caramels, I was the first person to follow the leader on this one. (Actually I would have jumped off a cliff with the rest of the sheep, metaphorically speaking of course, had it been necessary to do so!) Because if there ever was a combination made in heaven, it’s the salty sweet caramel. And I am a caramel lover. Milk chocolate covered nut filled caramels are my favorite, but caramel sauce on vanilla bean ice cream runs a close second. (Of course my picky stomach doesn’t appreciate either any longer, but a girl can still dream in caramel, right?)

So last week when I was looking for just that special dessert to serve on Valentine’s Day, I decided to make a turtle brownie. And of course, since I was topping the brownie with chocolate chips, pecans, and caramel – why not go one step further and sprinkle the caramel with a wee bit of finishing salt. So I did and it did. (I salted the top and it tasted mighty fine.)

So if you are ever in the mood for a brownie, (as if there was ever a time when you weren’t in the mood for a brownie), whip up a batch of these little darlings. The brownie itself has a wonderful flavor of its own, with a texture that is both cakey and fudgy at the same time. Then top the brownie batter as described above, pop the whole mess into the oven, let cool completely, (the only hard thing about making these brownies), and cut into desired size pieces. Voilà! You have just created an easy to make, easy to serve, and most definitely, easy to eat brownie. Congratulations!

Brownie batter:

  • 2 c. semi-sweet chocolate chips, divided
  • ½ c. (1 stick) unsalted butter, cut into pieces
  • 3 eggs
  • 1 tsp. vanilla extract
  • 1¼ c. unbleached all-purpose flour
  • 1 c. granulated sugar
  • 1 tsp. espresso powder (I use Medaglia D’oro)
  • ¼ tsp. salt
  • ¼ tsp. baking soda
  • ¾ c. chopped pecans

Caramel drizzle:*

  • ½ c. light brown sugar
  • 3 T. unsalted butter
  • ¼ c. heavy cream
  • ½ tsp. vanilla extract

Finishing touch:

  • coarse finishing salt (like Fleur de Sel or coarse sea or kosher salt)

Brownies: Melt 1 cup of the chocolate chips and butter together in a medium sized saucepan over low heat until the chocolate is melted and the mixture is smooth. Remove from heat and allow to cool. Mix in the eggs and vanilla. In a bowl whisk together the flour, sugar, espresso powder, salt, and baking soda. Add to the chocolate mixture and stir only until the batter is well blended. Pour into a buttered 13 x 9-inch baking pan. (Glass preferably.)

Sprinkle with remaining cup of chocolate chips and the pecans. Bake in a pre-heated 325 degree (for glass) or 350 degrees (for metal) oven on the middle rack for 30-40 minutes or until a tooth pick inserted into the center has just a few moist crumbs clinging to it. Meanwhile, prepare the caramel sauce. When the brownies are done, remove from oven and drizzle with the warm caramel. Very lightly sprinkle with finishing salt. Cool on a wire rack. Can be made up to three days ahead.

Caramel drizzle: While the brownies bake, combine the light brown sugar, butter, and heavy cream in a small saucepan. Cook over medium-low heat whisking constantly until the sugar completely melts and the sauce burbles and just starts to thicken, about 8 minutes. Remove from heat and whisk in vanilla. Allow to partially cool and thicken a bit while the brownies finish baking. (You might have a bit of extra sauce. This is not a bad thing. The sauce is wonderful in coffee or dolloped over ice cream.)

*If you prefer, you can melt 12 caramels with 2 tablespoons of milk in your microwave and drizzle your brownies with this mixture. It is quicker than making your own caramel, but more costly.

 

 

“PINK COOKIES”

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I frankly don’t feel there is anything I should have to write about “Pink Cookies”. However, since I can rarely, if ever, keep my thoughts to myself, I feel duty bound to elucidate on the many virtues of this quintessential NW favorite. And yes, I know there are other areas of the world like Provo, Utah and some obscure place in Denmark that claim they were the inspiration for these feel good cookies. Regardless, I have decided to hold firmly to the belief that Uncle Seth, beloved coffee cart cookie guru here in Seattle is behind my whole love affair with these pink frosted delectable sugar cookies. So because I know I am not alone in loving these delightful creations, I decided that Valentine’s Day was the perfect time to share them with our home concert guests. And because it was Valentine’s Day, they simply had to be heart shaped and lightly adorned with multi-colored sprinkles. (Could they really be anything but?)

So I took my favorite sugar cookie recipe, added a cream cheese frosting (tinted pink in deference to the holiday) and whipped up a double batch. And as expected, they were gobbled up by one and all. (Even by my husband who doesn’t like “pink cookies”, or so he says!)

Now for those of you who live in the Pacific NW and don’t know about “pink cookies”, all I can say is – where have you been these last few years? Do you not drink coffee, or ever buy an espresso drink from a coffee cart or stand? I mean really, how could you have missed this treat from heaven? Now of course, if you are from somewhere like Omaha or Cleveland, I can totally understand that coffee may not be an integral part of your life! But you still should know the real reason people drink so much coffee in the Seattle area. That’s right. It’s simply to justify having a nice hot liquid to go with their heavenly pink frosted cookie. There is no other reason that could possibly justify why a sane person (are you listening Mr. C) would spend $4.75 for a drink that actually costs less than $.50 to make at home!

So, if you too are fans of this delightful cookie, bake up a batch at your earliest convenience. And forget making them small. They should be big, and thick, with lots of frosting. And although Uncle Seth doesn’t usually add sprinkles, I personally feel it should be mandatory. There’s just something about sprinkles that smacks of good times and fun. And these cookies are nothing if not fun. Fun to bake, fun to look at, and definitely fun to eat! Thanks Uncle Seth.

Cookies:

  • 1½ c. powdered sugar
  • 1 c. (2 sticks) unsalted butter, room temperature
  • 1 egg, room temperature
  • 1 tsp. vanilla
  • ½ tsp. almond flavoring
  • 2½ c. unbleached all-purpose flour
  • pinch of salt
  • 1 tsp. baking soda
  • 1 tsp. cream of tartar

Cream sugar and butter until light and fluffy. Mix in egg, vanilla, and almond extract. Whisk together the flour, salt, soda, and cream of tartar in a small bowl. Stir into the butter mixture. Place dough on a long piece of plastic wrap. Using your hands, wrap the dough into the plastic gently shaping it into a round log about 2 plus inches wide. Refrigerate for 1 hour. Preheat oven to 375 degrees. Un-wrap log and slice dough a generous 1/3-inch thick. Arrange slices, about 2 inches apart on parchment paper lined or lightly greased baking sheets. Bake until delicately golden, 12-15 minutes. (Do not under-bake.) Cool on baking sheets 1 to 2 minutes; carefully transfer to a wire rack to cool completely before frosting. Add sprinkles if desired. Store in a tightly covered container hidden away from your family.

Note: if you prefer to cut the cookies into shapes, refrigerate dough for 2 hours. Roll out to generous 1/3-inch. (Do not roll any thinner. The thicker the cookie, the better the flavor.) Cut into favorite shapes. Arrange cookies, about 2 inches apart on parchment paper lined or lightly greased baking sheets. Bake until delicately golden for 12-15 minutes in a pre-heated 375 degree oven. (Do not under-bake.) Cool on baking sheets 1 to 2 minutes; transfer to a wire rack to cool completely before frosting.

Cream Cheese Frosting:

  • ¼ c. (½ stick) unsalted butter, room temperature
  • 4-oz. cream cheese, room temperature
  • pinch salt
  • ½ tsp. almond extract
  • 2-3 c. powdered sugar, or more as needed
  • 2-3 drops red or pink food coloring, opt.
  • ¼ c. sprinkles, opt.

While the cookies cool, cream the butter, cream cheese, salt, and almond extract until completely smooth. Slowly add in powdered sugar to taste and consistency. Slowly add pink or red food coloring, one small drop at a time, until you are happy with the color. Blend until color is evenly distributed throughout the frosting. Frost the cookies and add sprinkles if desired. Allow frosting to harden. Store in an airtight container. Can be made 3-4 days ahead.

Note: If you are storing your cookies in layers, make sure the frosting is good and set before placing between sheets of waxed paper. (I usually let frosting set for at least 2 hours.)   

   

GLAZED ITALIAN LEMON COOKIES

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I love lemon, and I don’t care if it’s in a savory or a sweet. And none of this lemon juice that comes in a bottle or darling little plastic lemon looking thingy either! In my house, if lemon juice doesn’t come in its own little tree grown package, it’s just not happening at all! Plus, a lot of times, in addition to the juice of a lemon, the zest is also a required ingredient. And if you have ever tried to zest one of those little plastic lemon looking containers – well I know all of you are a lot smarter than that! My point is – use the real thing. Of course, if you simply must have your daily dose of Sodium Benzoate, Sodium Metabisulfite, and Sodium Sulfite (Preservatives), by all means use bottled ReaLemon. But if you want your lemon straight up with only a touch of additives such as sunshine and warm breezes, get thee to your produce section for the real thing! (And yes, sometimes I stoop to sarcasm to make a point. I’m not proud of this character flaw, but I just can’t seem to help myself!)

So with the flavor of lemon in mind, I decided a lemon cookie was exactly what was needed as one of the desserts for an upcoming JazzVox pre-concert meal. Usually when I serve a dessert that contains an ingredient that some of my guests may be allergic to, I also prepare a second goodie. So last weekend when I planned to serve Italian Dream Cake (on this site BTW), which contains nuts, I decided to also serve these lemon cookies. Of course I knew I already loved these cookies. But instead of rolling them in powdered sugar, which is how I introduced the recipe in my first cookbook (circa 1998), I decided a glaze would make a nice change. (Plus I had gone on the internet to research Italian lemon cookies, and a glaze topping seemed to be all the rage.) So my original recipe (Lemon Tea Cookies) became Glazed Italian Lemon Cookies. And yes, there are hundreds of Italian lemon cookie recipes out there. Many of which are very similar to these cookies. But when you already know that you have a winner, why try something new? I believe the old adage “if it ain’t broke, don’t fix it!” applies to all things culinary as well as government spending. Thank you Bert Lance for bringing this saying into common usage.

I hope you enjoy the recipe.

  • 1 c. unsalted butter, room temperature
  • 1½ c. powdered sugar, divided
  • 1 tsp. vanilla
  • 5 tsp. lemon zest, divided
  • ¼ tsp. salt
  • 2¼ c. unbleached all-purpose flour
  • 7 tsp. lemon juice

Cream butter, ½ cup of the powdered sugar, vanilla, 3 teaspoons of the lemon zest, and salt together.  Add the flour and mix only till combined. Roll into 1-inch balls or use a small ice cream scoop and drop onto ungreased cookie sheet. Bake for about 15 minutes in a pre-heated 400 degree oven. Cookies should be a light golden brown around the bottom when they are done. Do not overbake. Remove from pan and cool on a wire rack. When cool, dip the tops of the cookies in glaze and place back on wire rack to harden. Store in an airtight container.

While the cookies are baking, whisk together the remaining 1 cup of powdered sugar, the lemon juice, and the remaining 2 teaspoons lemon zest. Stir in additional juice if necessary, or powdered sugar to thicken.  

    

 

 

 

 

 

CHOCOLATE PEPPERMINT SANDWICH COOKIES

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Unfortunately, my camera is not sophisticated enough to capture the pale pink color of the filling. Or perhaps, it’s user error? Bets anyone?

I wish I could say that these little darlings were invented in the Carr kitchen, but that simply would not be the truth. And it’s just too close to the time when Santa reviews his list of who’s been naughty and who’s been nice for me to tell a whopping big lie to all my readers. So – I did not dream up these babies. They first appeared in a December issue (I think) of Bon Appétit, but for the life of me, I can’t recall which year. (That’s the truth so I have no fear that Santa will skip our home this Christmas, or worse yet, leave me a lump of coal!)

All I know is that I have been making these fabulous sandwich cookies now for several years. Their only fault, if one can really consider it a fault, is that they are better fresh. In other words, they don’t keep very well, so they aren’t really the best cookie to send in say, a Christmas package. Of course, given the fact that this year one of my kids Christmas goody package actually arrived the next day, I may consider sending these cookies in next year’s package. (I mailed the package in Stanwood, WA last Monday, and by Tuesday evening, my son-in-law Mark in Keizer, OR was sick from eating too many goodies.)

So in a case like this, I could easily have included some of these cookies without fear of them not arriving in a timely manner. And once they got to their destination, there would have been absolutely no reason to worry about them sitting around for days before they were consumed. Simply would not have happened. Mark would have made sure of that, at least at their house!

But Mark‘s not the only one who loves these cookies. In fact, I have friends (not going to mention any names here) that can’t even be in the same room with them (Jim), even if they are served after a large dinner (Jim), or even after dessert (Jim).

So take a hint from my friends and family, and bake up a batch or two of these delicious cookies this Christmas. Just don’t forget to set a couple aside for Santa.

Hint: At least at our house, Santa is always happiest when these cookies are left out for him along with a wee dram of Scotch. You see, my Santa is way too old for milk with his cookies. I’m betting yours is too! Ho Ho Ho

Cookies:

  • ¾ c. unsalted butter, room temperature
  • 1 c. sugar
  • 1 egg, room temperature
  • 1¾ c. unbleached, all-purpose flour
  • ½ c. unsweetened cocoa
  • ¼ tsp. salt

Filling:

  • ¾ c. butter, room temperature
  • 1 c. + 2 T. powdered sugar
  • ¾ tsp. good peppermint extract
  • 2 drops red food coloring
  • ½ c. crushed good peppermint candy (like See’s, King Leo, or Bob’s Sweet Stripes)

Cookies: Cream butter and sugar together until light and creamy. Add egg and mix until thoroughly blended. Whisk the flour, cocoa, and salt together in a small bowl. Gradually add to the butter mixture. Scoop out dough by level tablespoons or with a small ice cream scoop onto a lightly greased cookie sheet 2-inches apart. Flatten each ball with the bottom of a glass. Bake in a pre-heated 350 degree oven for 8-12 minutes or until the tops no longer look wet and small indentations appear when touched with a finger. Do not overbake or cookies will become too crisp. Cool on sheet for 3-4 minutes before transferring to a cooling rack. When completely cool, spread 2 teaspoons of filling over flat side of one of the cookies, and top with the flat side of a second cookie, pressing gently to secure. Continue until all the cookies have been used. Store in an airtight container hidden safely in the back of a closet. (I find my broom closet is the best closet to use!)

Filling: Beat butter and powdered sugar until light and fluffy. Add peppermint extract, food coloring, and crushed peppermint candy.

 

CHOCOLATE CHIP SHORTBREAD COOKIES

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I have been making these chocolate chip shortbread cookies now for several years. And why is it that I am only now getting around to posting this recipe after 2 full years of blogging, you ask? Well, the answer is quite simple. One who is addicted to something should stay away from that “something” as much as possible. And these cookies for me are a major “something”. I mean truly, what’s not to love? They are rich and buttery, not too sweet, and they contain chocolate! Plus they are ever so easy to build, and they keep well in an airtight container. Perfect, right?

So next time you need cookies for a bake sale, a special occasion, or as a gift for someone you truly like, bake up a batch of these babies. Warning: Don’t give them to someone you don’t truly care for. You will never be able to get rid of them, and I doubt that was ever your original intention! (You simply must be judicious when it comes to handing out these cookies willy-nilly!)

And truly, they are a snap to make. And if you don’t have a few different sized ice cream scoops (the ones with a lever) for scooping out balls of cookie dough (they also work for ice cream incidentally), now is the time to place your order with Santa. Because as everyone knows, Santa loves cookies more than anyone! (God knows he eats enough of them on Christmas Eve!) So how in the name of his favorite reindeer could he ever refuse your request? Just sayin’!

So happy baking everyone and Merry Christmas to all. Ho Ho Ho

  • 1 lb. unsalted butter, room temperature
  • 2 c. powdered sugar + more for dusting/sprinkling
  • 1 tsp. salt (only ½ tsp. salt if you use salted butter)
  • 2 tsp. vanilla
  • 4½ c. unbleached all-purpose flour
  • 2 c. mini chocolate chips

Cream butter and powdered sugar until light and fluffy. Add salt, vanilla, and flour. Mix only until blended. Do not overmix. Add chocolate chips. Using a small ice cream scoop, drop balls on an ungreased baking sheet a scant 2-inches apart. Flatten balls slightly with the bottom of a small drinking glass. Bake in a pre-heated 350 degree oven for 8-10 minutes or until the bottom is a nice golden brown. Don’t under-bake. Remove from oven and cool on a wire rack. Sprinkle/dust* with powdered sugar while still warm. When completely cooled, store in an air-tight container.

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Cookies just out of the oven and ready for their powdered sugar dusting.

*An easy way to sprinkle/dust powdered sugar is to place a small amount in a fine mesh strainer and then shake the strainer over whatever you wish to decorate. This same technique works well with cocoa for chocolate dusting. 

SESAME SEED (BENNE) WAFERS

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Our good friend Vicki served us these cookies at her home recently, and I thought I had died and gone to heaven. They are just about as good as any cookie I have ever had the pleasure of stuffing in my mouth. Apparently West African slaves introduced sesame seeds to America in the 17th century. And for decades now, benne (the Nigerian name for sesame seeds) wafers have been a southern favorite. They are light, crisp, and delightfully flavorful. The flavor actually reminds me of the crisp sesame seed candy my children used to beg me to bring home from the International district when I worked there in the 70s.

So this year in their Christmas goody packages, I wrapped up some of these cookies along with their other favorite Christmas treats. I can’t wait to hear their reactions, because even though they are all grown up, they are still kids at heart when it comes to Christmas cookies. (Who isn’t?) I’m just hoping the benne wafers also remind them of one of their favorite childhood candies. (Christmas is so fun!!!)

So for a delightfully different cookie experience, give these wafer cookies a try. I have served them to several people now, and every person has just loved them.

So thanks again Vicki for another wonderful recipe. And I am so glad you grew up in the South. Having been born and raised in the Seattle area, I had no idea such a cookie existed. But as I have said before, I am really learning to appreciate the fact that our country has such a wealth of dishes that are distinctive to individual regions. And the best way to discover these new dishes, is to either travel to the areas or have a good friend who has lived there. In the case of the latter, it’s the cheaper way to go. But getting out and seeing our beautiful country and experiencing the cuisine first hand is definitely my preference.

So, you get out to the kitchen and bake up a batch of these wafer cookies. I’ll be at my desk planning our next domestic vacation/food destination!

  • ½ c. (1 stick) unsalted butter, room temperature
  • 2 c. brown sugar
  • 1 egg, room temperature
  • 1 tsp. vanilla
  • 1 c. unbleached all-purpose flour
  • ½ tsp. baking powder
  • ¼ tsp. salt
  • ¾ c. toasted* sesame seeds

Cream the butter and brown sugar together until very light. Add the egg and vanilla extract. Whisk together the flour, baking powder, salt, and toasted sesame seeds. Add to the butter mixture and combine thoroughly.

Using a small ice cream scoop, place balls of soft dough onto a parchment paper lined baking sheet about 2 inches apart. Bake in a pre-heated 325 oven for 12-15 minutes until lightly browned and set. (They will feel and look like they are not quite done, but don’t worry. They will crisp up as they cool.) Remove from oven and let sit for a minute before transferring to a cooling rack. Store in an airtight container.

*Preheat oven to 350 degrees. Place the seeds in a single layer on a baking sheet. Place in the oven for about 3-5 minutes, watching carefully. They should be a light golden brown. Set aside to cool completely.