So, what do you call a chocolate version of a Russian tea cake, Mexican wedding cake, or a snowball cookie (just a few of the many names given to these melt in your mouth delights)? That was my quandary recently when I decided to create a copycat recipe for La Panzanella’s Chocolate Dolcetini. (They are amazing BTW.)

So I basically started with my Russian Tea Cake recipe on this site that I have been using since God was a child, (please, no irreverence intended except towards my advancing age) and performed a tiny switcheroo of unsweetened cocoa powder for part of the flour. Couldn’t have been easier! And guess what? It worked! Of course I did add a tiny bit of espresso powder, but then I often add coffee to enhance the flavor of chocolate when making cookies, cakes, or frostings. (Learned to do that a few years ago, and truly it does make a difference.)

Anyway, the cookies are really tasty and very easy to prepare. They literally melt in your mouth.

So next time you need a small respite from the hectic times in which we live, sit down with a hot cup of coffee or a lovely hearty glass of red wine and a couple of these little darlings. Relax, count your blessings, and enjoy a few moments of chocolate decadence.

A special thank you to Vicki Corson of Camaraderie Cellars in Port Angeles, Washington for her gracious hospitality and for introducing us to La Panzanella’s Chocolate Dolcetini. And of course to her husband Don for making and sharing his fine wines with all of us. I would strongly recommend that if you are a wine connoisseur, you pay a visit to the winery at your earliest opportunity. You can thank me later!

For additional information, visit https://camaraderiecellars.com

• 1 c. unsalted butter, room temperature
• 1 c. powdered sugar, divided                    
• 6 T. unsweetened cocoa powder, divided (I use Ghirardelli premium cocoa)
• 1/8 tsp. espresso powder (I use Medaglia d’Oro)
• ½ tsp. fine grain sea salt
• 1 tsp. vanilla
• 2 c. unbleached all-purpose flour
• Mix the butter, ½ cup of the powdered sugar, 4 tablespoons of the cocoa, espresso powder, salt, and vanilla together with an electric mixer until light and fluffy. Add the flour and mix until the dough is thoroughly blended, but don’t over-mix. Place the bowl of dough in the refrigerator for 30 minutes.Using a small ice cream scoop, drop balls of dough on an ungreased baking sheet.

  Bake in a pre-heated 350 degree oven for 14-16 minutes, or until the cookies feel firm to the touch and slightly brown on the bottom. (Hard to see if they are brown on the bottom because they are dark brown already. But give it your best shot!) The main thing is not to under-bake.

  Remove from oven and transfer to a wire rack; cool completely.

  Meanwhile whisk the remaining ½ cup powdered sugar and remaining 2 tablespoons cocoa powder together until no clumps remain. Place the mixture in a fine mesh strainer and shake over the tea cookies until they are well coated. Store cookies in an airtight container at room temperature.

               

I love shortbread cookies for oh so many reasons. They are stinkin’ easy to build, their taste is unrivalled, and they are super crunchy. Now I’ve always understood the part about how easy they are to prepare (so few ingredients), and why they taste so great (has something to do with the butter), but I’ve never completely understood why they are so wonderfully crunchy, and remain so even after several days. I reasoned that storing them in an airtight container was part of the equation, but I knew instinctively that there had to be another reason. So I went in search of an answer.

According to several sources, the tender, crumbly texture of shortbread is the result of the high ratio of flour to liquid. In this case the liquid contained within the butter and the extracts. Transversely brownies, for example, contain a lower proportion of flour to the amount of liquid or egg resulting in a cakey or chewy texture. Furthermore, even the type of sugar you use can have an impact on the final result. Brown sugar contains more moisture than granulated sugar. So if you use brown sugar, your brownies are going to be even more moist and chewy. Cool, huh! Anyway, back to this recipe.

Maple flavoring and pecans just seem to be meant for each other. So when I got a wild hair to prepare shortbread to take along to Winthrop for a visit with Mr. Cs sister Katie and husband Rick (and not coincidentally attend a couple of chamber music concerts), I decided to try out this fabulous combination in cookie form. And it worked! Lovely maple flavor, and delicious additional crunch and taste from the finely chopped pecans. A great, all around the clock cookie. Equally delectable served first thing in the morning with a cup of coffee, or last thing in the evening with a wee dram of Scotch. This is a husband, sister-in-law, brother-in law, and baker approved recipe. Enjoy!

• 1 c. (2 sticks) unsalted butter, room temp.
• 1 c. powdered sugar
• ½ tsp. vanilla extract
• ½ tsp. maple extract (I use Cook’s Choice)
• ½ tsp. salt  
• 2 c. unbleached all-purpose flour
• ¾ c. finally chopped pecans 

With an electric mixer, beat butter, powdered sugar, vanilla extract, maple extract, and salt until smooth and creamy. In a separate bowl combine the flour and chopped pecans. With mixer on low speed, add flour mixture, mixing just until a dough forms. With your hands, shape the dough into a long, thick, rope shape. Place on a long piece of plastic wrap. Again using your hands, wrap the dough into the plastic wrap gently shaping it into a round log with a 1½-inch circumference. Refrigerate for 1 hour.

Unwrap log and using a thin serrated knife, slice dough a generous 3/8-inch thick. (If dough feels really hard, leave at room temperature for 5 to 10 minutes before slicing). Arrange about 1-inch apart on baking sheets. (No need to grease the baking pan.)

Bake in a pre-heated 350 degree oven until lightly golden around the edges, 15 to 20 minutes. (Do not under-bake.)

Transfer to a wire rack to cool completely. Store at room temperature in an airtight container.

Whenever I think about soft, delicious cookie like pastries, I think of rugelach. They are just so tasty. To my thinking it’s a sin and a shame that they are not served more often both at home and in restaurants. But then I have always daydreamed of owning my own restaurant for one reason, and one reason only. Dainty desserts. Allow me to explain how this has anything to do with this recipe.

After a lovely restaurant meal, I would be in heaven if I were able to order a couple 1-2 bite desserts to finish my meal. Miniature morsels of sweetness, just large enough to provide that little something that says my fine dining experience has come to a fabulous end. Instead, what is usually offered is the same old standard collection of choices, each large enough to easily serve 4-6 aging appetites! I don’t want a warm brownie the size of a dinner plate served with 2 scoops of not-so-special vanilla ice cream! 

I want a tiny tart (lemon and pecan come to mind), or a diminutive piece of pie bar (see several examples on this site), or a beautifully frosted miniature cupcake, or a tiny exquisite chocolate mousse served in an espresso cup, or a lovely truffle (the chocolate variety), or a perfect little shortbread cookie, or a delicious little pastry like rugelach. The variety that could be served is endless.

Now, because I understand that restaurants need to make money, I wouldn’t expect any restaurant to carry more than 6-8 types of these miniature wonders. Just as long as they were small, different, and absolutely delicious, I would be one happy lady. But enough about my daydreams. Back to rugelach.

According to Wikipedia, “rugelach is a Jewish pastry. It is very popular in Israel, commonly found in most cafes and bakeries. It is also a popular treat among American and European Jews. Traditional rugelach are made in the form of a crescent by rolling a triangle of dough around a filling.”

According to me, “rugelach is easy and relatively inexpensive to prepare, absolutely delicious, and enough different from other desserts/cookies/soft pastries, as to qualify for the “Dainty Desserts” menu at the restaurant I am still daydreaming about.”

(I’ll let you know when I open this restaurant. Do not hold your breath!)

• 1 c. (2 sticks) unsalted butter, room temperature
• 8 oz. cream cheese, room temperature
• ¼ c. sour cream
• 2 c. unbleached all-purpose flour
• ¼ tsp. salt
• 2 T. granulated sugar 

Cream the butter, cream cheese, and sour cream together in the bowl of your stand mixer. In a separate bowl, whisk together the flour, salt, and sugar. Slowly add the dry mixture to the wet mixture, mixing constantly, until dough holds together and begins to pull away from the sides of the bowl. (Don’t overmix.) Scoop dough onto a lightly floured surface and form into a rough ball shape. Divide the ball into four equal pieces and again roll into balls. Flatten each ball to look like a fat disc. Cover each disc with plastic wrap and place in the refrigerator. Refrigerate for at least 90 minutes, or up to 48 hours. Meanwhile, prepare one of the following fillings and the egg wash.

Brandied Apricot

• 1 c. chopped dried apricots
• 1½ c. water
• pinch of kosher salt
• ¼ tsp. nutmeg
• ¼ c. brown sugar, depends how sweet you want your filling
• ¼ c. brandy

Place the ingredients in a small pan. Bring to a boil, reduce heat, and simmer uncovered until most of the liquid has evaporated – 20-25 minutes. Remove from heat, cool, and mash. (Some small lumps are desired, so don’t mash too much.) Can be prepared ahead and kept in the refrigerator.

Cherry Almond

• ¾ c. dried cherries
• 1 c. toasted almond slivers
• ½ c. cherry preserves
• 1/8 tsp. almond extract

Combine ingredients in a food processor. Pulse until a thick, coarse paste forms. Can be prepared ahead and kept in the refrigerator.

Raspberry, Chocolate, and Pecan Filling

• 1½ c. pecans, toasted and very finely chopped
• 1/3 c. very finely chopped semisweet chocolate
• ¾ c. raspberry jam

Combine and spread on dough as directed above. Can be prepared ahead and kept in the refrigerator.

Egg Wash:

• 1 egg
• 1 tsp. water
• granulated sugar
• ground cinnamon, opt.

Beat the egg and water together. Set aside.

To Assemble:

On a well-floured board, roll each disc of dough into a 9-inch circle. (Only take one disc out of the refrigerator at a time.) Using a small offset spatula, spread a scant quarter of the filling onto the dough to within 1-inch of the edge. Cut the circle into 12 equal wedges, cutting the whole circle first into quarters, then each quarter into thirds. Starting with the wide edge, roll up each wedge. Place the cookies, points tucked under, about an inch apart on a parchment paper lined baking sheet.

Brush each cookie with the egg wash. Lightly sprinkle with granulated sugar mixed with cinnamon to taste. Bake in a pre-heated 375 degree oven for 15 to 20 minutes, or until lightly browned. Remove to a wire rack and serve warm or at room temperature.

Rugelach will keep for a several days in a tightly sealed container. They can be rewarmed in a microwave

Hint: To get a perfect 9-inch circle, use a 9-inch cake pan. Place upside down on the dough and cut around the pan with a sharp knife. Save scraps. After the 4^th dough round, you will probably have enough scraps to make another 9-inch circle.

Yes, I know. Berry season is just about over. So why am I publishing this recipe now rather than 2 months ago? Well the answer is simple. I didn’t have time to work on this recipe until now. (I have a life you know!) Besides, I mostly use frozen berries when I bake with berries anyway. So using fresh berries is not the least bit necessary. (I know I didn’t really need to explain myself on this issue, but sometimes I just like to set the record straight right up front.)

So – this is my spin on an averiecooks.com recipe. And why “pie” in the form of a bar cookie you might ask? Well, first of all – I love pie. But pie is a lot of work. And making enough traditional pies to serve a crowd would be a ridiculous use of my dwindling energy level. (Not that my guests aren’t worth the effort. I’m just not the energizer bunny I used to be.) 

So last evening when we hosted a potluck dinner for our friends and neighbors who are on the board and committees of our homeowners association, our guests got their blueberry pie in the form of a blueberry pie bar. And I’m happy to report, no one complained about it either. (18 good people, each and every one!)

Now, if you have already glanced at the recipe below, you might be a little put off that there are 4 steps to compiling this delicious concoction. But in my defense, each step is very easy and takes no time at all. You don’t even need a mixer, which in my case means I don’t have to take my stand mixer off a shelf in the pantry and carry it to one of the counters in my kitchen. So anytime I can leave my mixer firmly planted to a pantry shelf, I am ever so delighted.

But back to these bars. OMG, what can I say? Well, to begin with, they are just plain delicious. The crust is crunchy, the filling isn’t runny, and the cinnamon flavored topping is as lovely to look at as it is to savor. So regardless of the fact that these bars don’t come in a round pie pan and cut into wedge shape pieces, they are still the essence of pie at its’ finest.

Just so you know, I actually do know how to build a pie. Search this site for my Lemon Meringue Pie, Bourbon Pecan Pie with Bourbon Whipped Cream, French Apple Pie, and Chicken Pot Pie. Ok, ok – maybe Chicken Pot Pie is a bit of a stretch, but it‘s still a pie, and delicious to boot! Enjoy them all. 

Crust and Topping

• 1 c. (2 sticks) unsalted butter
• 1 c. granulated sugar
• ½ c. light brown sugar, packed
• pinch kosher salt
• 3 c. unbleached all-purpose flour
• 1 tsp. ground cinnamon

Melt the butter in a medium sized, microwave-safe bowl. Whisk in the sugars and salt. Add the flour; stir to combine. Set aside 2 cups to be used as the topping. (Before topping the dessert, add the cinnamon to the set-aside mixture. Don’t break up the crumbs as you incorporate the cinnamon. Its best if the cinnamon just coats the crumbs.

Transfer remaining mixture to a lightly buttered 9 x 13-inch baking dish. (I prefer glass.) Using your fingers, pack the mixture down hard to create an even crust slightly sliding up the sides of the pan. Set aside.

Filling

• 1/3 c. granulated sugar
• 1 T. unbleached all-purpose flour
• 1 lg. egg
• ½ c. plain Greek yogurt or sour cream
• 2 tsp. vanilla

In a medium bowl, whisk together the sugar and flour. Add the egg, yogurt, and vanilla. When thoroughly blended, pour the filling over the crust and tilt the pan to evenly cover the crust. Set aside.

Berry Layer

• 2/3 – 1 c. granulated sugar (use full cup if the berries are tart)
• 4 tsp. cornstarch
• 1-2 T. fresh lemon juice (depending on the tartness of your berries)
• 4 c. frozen or fresh berries – blackberries, Marionberries, blueberries, raspberries, etc. (no need to thaw frozen berries)

In a medium mixing bowl, whisk together the sugar and cornstarch. Add the lemon juice and stir well. Add the berries and lightly toss until the berries are thoroughly coated. Evenly distribute the berry mixture over the filling. Sprinkle the reserved crust/topping mixture over the berries.

Bake in a pre-heated 350 degree oven for 50-60 minutes, or until the berries are bubbling around the edges and the bottom crust is a nice golden brown. (That’s just one of the reasons I use glass baking pans! I can see the bottom crust. Thank you Pyrex.)

Remove from oven and cool on a wire rack for at least 2 hours before cutting into serving sized pieces. Great dolloped with whipped cream or a small scoop of vanilla ice cream.