Like most of us who were raised on chocolate chip cookies, I’m crazy about them. However, I find a lot of ccc’s boring because they’re a little too bland and sugary. Kind of the “white bread” version. That’s why I like them with toasted oats and nuts. But what makes these cookies most interesting is the chocolate. Chocolate chips are fine, but most of the brands contain paraffin so they don’t melt easily and become gooey. If you can find them, I like Guittard’s pistoles, which are chocolate discs that have a lower melting point and are quite tasty. I chop them coarsely. They come in an extreme milk chocolate at 38% or bittersweet at 66%.
Posts Tagged ‘cookies’
This is a great lemon bar recipe – bright, tart-sweet and with a buttery crust with nice vanilla notes. Meyer lemons aren’t quite as tart as Eureka and other American lemon varieties. If you’re using Meyer lemons, you might need a little extra lemon juice.
Away from the Kitchen by Dawn Blume Hawkes
Recipe by Chef Gail Gand
A great way to use up leftover egg whites, especially during the holiday season. If you have leftover candy canes or peppermint candies, use them. However, if you are making these cookies during the Christmas season, look for the miniature candy canes. They have the most pink surface area. The color contrasts well with the white of the meringues.
Salty and sweet — two all-time favorites — especially when it’s for dessert. And, who doesn’t love the flavor of butterscotch? This is a great cookie recipe for a group of kids, especially after a sports event or after lunch on an all-day outing. These cookies are also idea for turning into ice cream sandwiches. Turkish Coffee and Pumpkin ice creams come to mind and vanilla always works. If salty isn’t your ideal of delicious, feel free to leave it out of the equation.
This is the most popular cookie at the new King Arthur Flour bakery. Intensely almond in flavor, I have adapted it slightly by adding vanilla extract, of course.
My great aunt Oolie McGoogan, made a simple, delicious shortbread that she learned from her husband Angus’ family. Shortbread was always butter, flour, yellow sugar and a pinch of salt. The trick to the success of her shortbread was to knead it for at least 20 minutes. After it was cut into fingers and baked, it was supposed to rest for at least a week before serving. You didn’t mess with it, and we all got a tin of her shortbread for the holidays. How times have changed!
These delicate, lacey cookies are so delicious that chocolate isn’t really necessary, but they are certainly delicious with chocolate as well.
This morning I wanted to write about something fun for a change, but I wasn’t coming up with anything that spoke to me. Then I opened today’s e-mail and stumbled upon something that has my head spinning.
Dorie Greenspan and her son Joshua are doing a five-day pop-up cookie bar in New York City, from February 7th through the 11th! If you are fortunate enough to live in (or are visiting) Manhattan, go to Mizu Salon at 505 5th Avenue between 58th and 59th from 10:00 a.m until only cookie crumbs remain. The cookie choices sound spectacular!
These soft tender cookies are nice with tea. Subtle hints of pumpkin and spice make them a perfect treat for fall.
Courtesy of Lauren Groveman
If you have never had real churros, you are in for a treat! First, lightly sweetened fried dough is hard to beat as long as it’s prepared properly. However, what should be a delicate treat can easily become a sodden, greasy, unpalatable mess. And, if it is held under a heat lamp for very long, it can become tough. So, that’s why I say, real churros.
Courtesy of Flo Braker
Here’s a fun recipe from Flo’s book, Baking for All Occasions. It makes a great hostess
gift as do many of her delectable recipes.
Flo says: Baking the silky, intense chocolate topping on crunchy (firm) shortbread makes for neatly cut brownies that will lend panache to any dessert time.
These cookies are hands down, the best cut-out cookies, whether they’re for the holidays or the 4th of July! They’re especially interesting with Tahitian vanilla extract as the flavor carries through nicely. I personally prefer them with a light sprinkle of flavored sugar instead of being frosted.
Cookie? Cake? Extreme Candy Bar?
It’s hard to know how to define a Nanaimo bar with it’s cookie crust, icing filling and chocolatey topping, but whatever you call it and however you serve it, one thing’s for sure… It’s decadent and delicious!
Courtesy of Chef Stephen Block: www.kitchenproject.com
Stephen wears several hats. He is a chef, cooking school instrutor and also has at least two culinary websites. The Kitchen Project is a good place to start to learn more about Stephen’s work. The following is his commentary about the German holiday cookie, lebkuchen or “love cookies.”