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Archive for the ‘Cookies’ Category

Christmas in a Shoebox

Do you remember cookiepalooza from last year? It didn’t land as well with the people I gave the cookies to as it has in years past. Too many of the people in my life now are gluten free, vegan, or on a diet. So this year, I made a bunch of Christmas cards. Hopefully folks will like them better. But what is Christmas without a slew of cookies? I wouldn’t know because I didn’t manage it. I still made a bunch of cookies and Brett and I ate most of them.

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Brett and I live in the cutest little shoebox of an apartment. It has crown molding, a fireplace, and an awesome layout. It is also teeny, tiny. We have been excited to move out since we moved in. The idea of cramming a full length tree into our apartment gave me pause. Instead, we got a teeny, tiny tree that sits very adorably on the mantle of our fireplace.

I was really excited to show you just how small our tiny and adorable our tree is by stacking sugar cookies taller than the tree. As it turns out, I couldn’t get the cookies to stack tall enough. Our tree is taller than a stack of sugar cookies. The tree grew! At least in my own estimation of it. Let us chalk that up to the magic of Christmas, yes?

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I like this sugar cookie recipe because it is very easy and it produces sugar cookies that are a bit chewy. I omitted the lemon because I wanted sugar cookies not lemon sugar cookies.

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Chutney Cookies

Kelly Williams Brown offers 387 easy steps towards becoming an adult on her blog, Adulting.  Although I have not had the pleasure of reading through the entire blog, I belive that one of these steps must be Use Leftovers.  Using up leftovers saves money, is ecofriendly, and leads to a cleaner kitchen.  Goodness, do I struggle with the concept.

Seriously, help me out here.  I shop with a list and an eye towards what I plan to make throughout the week.  I plan my meals carefully.  For example, if I know that pork chops come in a pack of 5, I will plan 3 meals around pork chops to use them all up.  Regardless, I end every week with a list of things lingering in my refrigerator.  What am I missing?  Mom, I know you read this occasionally.  Help me out.

For example, I made an apply chutney to go with the aforementioned pork chops.  However, I ended up with about a cup leftover.  What do you do with a cup of leftover chutney?  I liked the idea of an apply chutney pie; new twist on a classic.  I was concerned that the chutney would pack too much of a punch for anybody to want to eat an entire slice of it.  So, I went with a modification of apple pie cookies from Deb of Smitten Kitchen.  She mentioned that the cookies did not contain very much pie filling but rather were a celebration of pie crust.  The cookies seemed like an excellent vehicle for a filling that packed a punch.  Here is her recipe.  I stole was inspired by her technique and swapped out the filling.

I loved the result.  Chutney cookies are easy to make, tastier cold so you can make them the day before, flavorful and surprising, and a sweet snack but does not feel like it should be dessert.  Furthermore, the cookies used up the extra chutney.  Yay!

I admire Kelly Williams Brown’s chutzpah as she stands up and offers to lead her audience to adulthood.  Me, I can’t even claim to be able to solve your leftover problem.  However, if you happen to have some extra chutney cluttering up your fridge, these cookies are perfect.

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Seriously. .  . look at these pictures.  I didn’t take these, Brett took these.  Darn good cookies, yes?

I really like these cookies.  They are nutty with a perfect chewy texture.  The recipe is here.  I didn’t do much to change it so I would recommend going directly to the source.  For as much as I liked the cookies, they struck Brett as good but not great

Having found myself  such an adorable man, I would like to keep him.  I’m told that the way to a man’s heart is through his stomach.  So, I am searching for the perfect almond dessert.  It should feature nuts and not be too sweet.  Any thoughts?

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Santa’s Favorite Cookies

Santa’s mostest favoritest cookies are Molasses Crinkles.  No, I do not have a direct line to Santa.  But I do have science.  Every year, my sister and I put out Molasses Crinkles for Santa and some carrots for his reindeer.  Every year, the Molasses Crinkles had bites taken out of them, the carrots were gone, and we got great presents.  See?  Science.  Santa likes Molasses Crinkles cookies bestest.

Very slighty adapted from Ina Garten.   The recipe that I used is below.  Follow the link for the original recipe.  I quadrupled the powdered ginger and omitted the cloves because I wanted ginger cookies.  I used less crystalized ginger because ginger comes in 4 oz packs rather than 6 oz packs at my local Whole Foods.  I used one egg and one egg yolk because I forgot to buy extra-large eggs.  See, Cookiepalooza 2011 was a well-organized affair.

Cookiepalooza 2011 Aftermath

Ingredients

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 2 teaspoon ground ginger
  • 1/4 teaspoon kosher salt
  • 1 cup dark brown sugar, lightly packed
  • 1/4 cup vegetable oil
  • 1/3 cup unsulfured molasses
  • 1 large egg and 1 egg yolk
  • 4 ounces chopped crystallized ginger
  • Granulated sugar, for rolling the cookies

Directions

Preheat the oven to 350 degrees F. Line 2 sheet pans with parchment paper.

In a large bowl, sift together the flour, baking soda, cinnamon, cloves, nutmeg, ginger, and salt and then combine the mixture with your hands. In the bowl of an electric mixer fitted with the paddle attachment, beat the brown sugar, oil, and molasses on medium speed for 5 minutes. Turn the mixer to low speed, add the egg, and beat for 1 minute. Scrape the bowl with a rubber spatula and beat for 1 more minute. With the mixer still on low, slowly add the dry ingredients to the bowl and mix on medium speed for 2 minutes. Add the crystallized ginger and mix until combined.

Scoop the dough with 2 spoons or a small ice cream scoop. With your hands, roll each cookie into a 1 3/4-inch ball and then flatten them lightly with your fingers. Press both sides of each cookie in granulated sugar and place them on the sheet pans. Bake for exactly 13 minutes. The cookies will be crackled on the top and soft inside. Let the cookies cool on the sheets for 1 to 2 minutes, then transfer to wire racks to cool completely.

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