Cookie

Molasses Spice Cookies

Big and chewy molasses spice cookies! Like gingersnap cookies, but thicker and chewier.

Ready in:

  • Prep time: 20 minutes
  • Cook time: 15 minutes
  • Yield: Makes 18 large cookies

Think gingersnap cookies, but bigger and chewy. Now you have molasses spice cookies, so good!

The Incredible Hulk of molasses cookies. Highly spiced with cinnamon, allspice, cloves, vanilla, and of course ginger, and sweetened with sugar and rich molasses, these are the best crinkle cookies, for holidays or anytime of the year.

This recipe for these cookies is barely adapted from Cook’s Illustrated’s Best Recipe Cookbook, and is one of our favorites!Here’s a hint on preparation – don’t reduce the amount of sugar, the cookies won’t be chewy if you do (I found this out the hard way and had to make a second batch).

Ingredients

  • 2 1/4 cups all-purpose flour
  • 2 teaspoons of baking soda
  • 1/2 teaspoon of salt
  • 1 teaspoon ground ginger
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground allspice
  • 3/4 teaspoon ground cloves
  • 3/4 cup (1 1/2 sticks) unsalted butter, softened
  • 1/2 cup dark brown sugar, packed
  • 1/2 cup granulated sugar, plus 1/3 cup for rolling cookies
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/3 cup molasses

Ingredients

  • 2 1/4 cups all-purpose flour
  • 2 teaspoons of baking soda
  • 1/2 teaspoon of salt
  • 1 teaspoon ground ginger
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground allspice
  • 3/4 teaspoon ground cloves
  • 3/4 cup (1 1/2 sticks) unsalted butter, softened
  • 1/2 cup dark brown sugar, packed
  • 1/2 cup granulated sugar, plus 1/3 cup for rolling cookies
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/3 cup molasses

Method

1 Whisk together flour, baking soda, spices: Preheat oven to 375°F. Vigorously whisk together the flour, baking soda, salt, cinnamon, ginger, cloves, allspice in a bowl and set aside.

2 Prepare butter, sugar, and wet ingredients: Use an electric mixer and beat the butter for 2 minutes. Add the brown sugar, and 1/2 cup granulated sugar and beat until light and fluffy, about 3 minutes with mixer set at medium speed. Add egg, vanilla extract, and molasses. Beat until combined, about 30 seconds. Scrape down sides of bowl with a rubber spatula.

3 Add dry ingredients to wet ingredients: Add dry ingredients and beat at low speed until just combined, about 30 seconds.

4 Make dough balls, roll them in sugar: Place remaining 1/3 cup of granulated sugar in a shallow bowl. Working with 2 Tbsp of dough each time, roll dough into 1 3/4 inch balls. Roll balls in sugar and place on un-greased cookie sheets, spacing them 1 1/2 to 2 inches apart.

5 Bake: Bake at 375°F until the outer edges of the cookies begin to set and centers are soft and puffy, about 11 to 13 minutes. Cool cookies on sheets for 2 to 3 minutes before transferring them to cooling racks .

Do not overcook! The centers of the cookies should be somewhat soft and spongy when you take them out of the oven, otherwise they will end up hard and dry.

Optional Glaze

When cookies have cooled, lay out over a sheet of wax paper. Sift 1 1/4 cups of confectioner’s sugar (powdered sugar) and then whisk with 2 Tbsp of milk until smooth. Dip spoon into glaze and dribble over cookies.

Posted by gen_gen - 2019 at 

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Butter Pecan Cookies

This butter pecan cookie recipe makes absolutely delicious cookies.

Ready in:

  • Prep time: 15 minutes
  • Cook time: 15 minutes
  • Yield: 1 dozen cookies

I love butter pecan cookies! I love the way they melt in your mouth. I love the taste of pecans, and of course the taste of butter. These cookies lasted about an hour here.

By the way, here’s a tip I learned over lunch with Bay Area pastry chef Shuna Fish Lydon of Eggbeater. Beat the butter first. Then add sugar and beat them together. This is the way it is supposed to be done. (Thanks Shuna!)

Ingredients

  • 3/4 cup pecans, chopped
  • 1/2 cup (1 stick, 112 g) unsalted butter, room temperature
  • 1/3 cup (70 g) sugar
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 1 cup (140 g) all-purpose flour

Ingredients

  • 3/4 cup pecans, chopped
  • 1/2 cup (1 stick, 112 g) unsalted butter, room temperature
  • 1/3 cup (70 g) sugar
  • 1 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 1 cup (140 g) all-purpose flour

Method

1 Make cookie dough: With an electric mixer, beat the butter for about a minute. Add 1/3 cup sugar and beat until light, about 1 minute more. Beat in vanilla, salt, and flour, scraping down sides of bowl, just until dough comes together. Fold in pecans.

2 Roll into balls: Separate dough into 12 pieces; squeeze dough to shape into balls. Place, 3 inches apart, on a baking sheet.

3 Gently flatten with the bottom of a glass (reshape sides if necessary).

4 Bake at 350°F (175°C) until golden brown, rotating sheet halfway through, about 15 minutes. Cool cookies on a wire rack.

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White Chocolate Cranberry Cookies

Cranberry White Chocolate Cookies! Perfect for a holiday cookie tray, bursting with tart and sweet dried cranberries and smooth white chocolate.

Ready in:

  • Prep time: 20 minutes
  • Cook time: 12 minutes
  • Cranberry soaking time: 1 hour
  • Yield: Makes 24 to 30 cookies

This cookie has become a tradition in my family and always makes an appearance during the holidays!

Chunks of silky white chocolate help you ease into the holidays, while warm and slightly spicy hints of brandy tickle your tongue. Plus with cranberries in full season, taking advantage of these sweet-tart garnet gems just makes sense.

With or Without Brandy

We soak the dried cranberries first in brandy for extra flavor. Any brandy will work great with these; Cognac, Armagnac, and Kirschwasser (a cherry brandy) are excellent.

If you want, you can forego the brandy altogether and just soak the cranberries in water to plump them.

Ingredients

  • 1 cup of brandy (enough to soak the cranberries in, then saving 1 1/4 teaspoons of it for later)
  • 1 cup of dried cranberries
  • 1 cup (two sticks) of butter, room temperature
  • 3/4 cup of granulated sugar
  • 3/4 cup of lightly packed brown sugar
  • 2 eggs, room temperature
  • 1/2 teaspoon of vanilla extract
  • 1 teaspoon of baking soda
  • 1 teaspoon of salt
  • 2 1/4 cups of all-purpose flour
  • 1 cup of white chocolate chips

Ingredients

  • 1 cup of brandy (enough to soak the cranberries in, then saving 1 1/4 teaspoons of it for later)
  • 1 cup of dried cranberries
  • 1 cup (two sticks) of butter, room temperature
  • 3/4 cup of granulated sugar
  • 3/4 cup of lightly packed brown sugar
  • 2 eggs, room temperature
  • 1/2 teaspoon of vanilla extract
  • 1 teaspoon of baking soda
  • 1 teaspoon of salt
  • 2 1/4 cups of all-purpose flour
  • 1 cup of white chocolate chips

Method

1 Soak the dried cranberries: Put the cranberries in a wide and shallow bowl. Add enough brandy to surround the cranberries. Cover and aside for 1 hour. Strain out the plumped cranberries, reserving remaining brandy.

2 Preheat oven to 375°F.

3 Beat butter and sugars: Beat the butter until light and fluffy. Add the sugars and beat again until light, fluffy and well incorporated.

4 Add the eggs, vanilla extract, and add 1 1/4 teaspoons of the brandy that the cranberries soaked in (as for the rest, I suggest popping it in a glass and topping it off a bit for yourself). Beat well until light and fluffy. Scrape down the sides of the bowl midway through to ensure even mixing.

5 Whisk dry ingredients, add to wet: Whisk together the flour, baking soda, and salt, then add to the mixture a bit at a time, beating until just mixed.

6 Fold in the brandy soaked cranberries and white chocolate chips. Let chill for 15 minutes in the fridge.

7 Spoon out dough onto lined baking sheet: Line a baking sheet with parchment paper (a baker’s best friend) and place rounded spoonfuls down on the sheet.

8 Bake: Bake at 375°F for 10-12 minutes or until golden brown. Let cool for a minute, then transfer to a wire rack to cool completely.

*I find that adding the baking soda separately seems to form softer cookies. This is how my mom and grandmother taught me, and if there is actual science behind it, I’m not aware but it seems pretty consistent, and it won’t ruin the cookies if you try it this way.

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Banana Cookies

Cherished family recipe for Banana Cookies! Soft and cake-like, these cookies are a delicious way to use up your overripe bananas.

Ready in:

  • Prep time: 15 minutes
  • Cook time: 15 minutes
  • Yield: Makes about 30 cookies

This banana cookie recipe came from my grandmother, Sybil Capune. She made me fresh orange juice in the mornings, loved her toast burnt, and was an amazing home cook.

When I inherited her recipe boxes, each filled with yellowed hand-typed note cards, I began exploring my family’s culinary history.

This particular recipe, now about 70 years old, is one of the best in the bunch and has become one of my favorite cookie recipes ever!

These banana cookies are soft, not crispy. They’re almost cake-like, or like muffin tops. They’re seasoned with cinnamon, nutmeg, and cloves, and peppered with pecans.

They’re perfect for using up overripe bananas. (Who hasn’t had plenty of instances where some bananas have gotten a bit overripe?)

Ingredients

  • 1/2 cup of unsalted butter (1 stick), room temperature
  • 1 cup of sugar
  • 1 egg, room temperature
  • 1 cup of mashed bananas (about 2 ½ large bananas)
  • 1 teaspoon of baking soda
  • 2 cups of flour
  • pinch of salt
  • 1/2 teaspoon of ground cinnamon
  • 1/2 teaspoon of ground mace or nutmeg
  • 1/2 teaspoon of ground cloves
  • 1 cup of pecans (walnuts and chocolate chips are fine alternatives)

Ingredients

  • 1/2 cup of unsalted butter (1 stick), room temperature
  • 1 cup of sugar
  • 1 egg, room temperature
  • 1 cup of mashed bananas (about 2 ½ large bananas)
  • 1 teaspoon of baking soda
  • 2 cups of flour
  • pinch of salt
  • 1/2 teaspoon of ground cinnamon
  • 1/2 teaspoon of ground mace or nutmeg
  • 1/2 teaspoon of ground cloves
  • 1 cup of pecans (walnuts and chocolate chips are fine alternatives)

Method

1 Preheat the oven to 350°F. Beat the butter and sugar together until light and fluffy. Add the egg and continue to beat until the mixture is light and fluffy.

2 In a separate bowl, mix the mashed bananas and baking soda. Let sit for 2 minutes. The baking soda will react with the acid in the bananas which in turn will give the cookies their lift and rise.

Mix the banana mixture into the butter mixture.

3 Whisk together the flour, salt, and spices. Add to the butter and banana mixture and mix until just combined.

4 Fold pecans or chocolate chips (if using) into the batter.

5 Drop in dollops onto parchment paper-lined baking sheet. Bake for 11-13 minutes or until nicely golden brown. Let cool on wire racks.

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Peppermint Meringue Cookies

Light and airy peppermint meringue cookies, made with egg whites, sugar, crushed candy peppermints, and optional chocolate chips.

Ready in:

  • Yield: Makes 24 meringue cookies

Whenever I make ice cream from scratch, we usually have lots of leftover egg whites to use up.

Meringues (or as my nephew calls them, “little pavlovas”) are little cookies made with basically just egg whites and sugar, with a little vinegar and salt added to help the mixture hold its structure when whipped.

In this recipe we’ve folded in some crushed peppermint sticks, leftover from Christmas. Mini chocolate chips can be added as well!

What I love about making these meringues is that you just put them in the hot oven, turn off the heat, and walk away for a few hours.

Come back to sweet little meringue cookies, light and airy that practically melt in your mouth.

Looking for more cookie recipes for Christmas? You can see all of them here!

It’s easiest to separate the eggs when they are cold. Since you’ll want the egg whites to be at room temperature before whipping them (they will get more lift that way), for best results, separate your eggs at least a half hour before starting this recipe, and leave egg whites out to come to room temp.

Make sure that all bowls, hands, and utensils that might touch the eggs are clean and free from oils.

For best results, avoid making on a humid or rainy day.

Ingredients

  • 2-3 Tbsp thoroughly crushed peppermint candies*
  • 3 egg whites
  • Pinch salt
  • 1 cup sugar (use superfine if you have it)
  • 1 teaspoon white vinegar
  • 1/3 cup mini chocolate chips (optional)

* Pulverize candies by placing them in sealed, doubled-up freezer bags. Use a meat mallet (smooth side) or hammer to gently pound them into a fine powder.

Method

1 Preheat oven to 300°F.

2 Beat egg whites with a pinch of salt: Put egg whites into a standup mixer, add a pinch of salt. Start the mixer on low, gradually increasing the speed to medium until quite foamy and soft peaks can just begin to form, about 2-3 minutes. Egg white bubbles should be small and uniform.

3 Continue to beat egg whites, slowly adding a sugar, then vinegar: Increase the speed to medium high and slowly add the sugar, a little (1-2 teaspoons) at a time. Continue to whip egg whites and sugar for a few minutes, then add the vinegar.

Increase the speed to the highest setting and whip the egg whites until they are glossy and stiff peaks form when the whisk is lifted, about 4 to 5 minutes.

4 Use a rubber spatula to gently fold in the crushed peppermints (and the mini chocolate chips, if you are using).

5 Pipe meringues onto lined cookie sheet: Line 2 large cookie sheets with parchment paper or silicone. If you are using parchment paper, you can put a dollop of the meringue mixture in the corners of the pans before placing the parchment paper on them, to help secure the parchment paper in place (pastry chef’s trick).

Either use a spoon to drop teaspoonfuls of the meringue mixture onto the cookie sheets (spaced an inch apart) or use a pastry piping bag (can make one with a plastic freezer bag with the corner cut off) to pipe mounds (1 1/2 inches wide) onto the lined cookie sheet.

6 Bake 1 minute, turn oven off: Put the cookie sheets in the 300°F oven, close the door. Wait for one minute only, then turn the oven OFF. Do not open the door for another 3 hours. You can leave them in the oven overnight. The meringues will gently cook in the residual heat of the oven.

When done, the meringues will be lightly crisp on the outside and light and airy on the inside. If they are still a little chewy after 3 hours, just let them dry out for a few more hours.

Store in an airtight container.

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Chinese Almond Cookies

Bring in the new year (Chinese New Year that is) with these classic Chinese almond cookies.

Ready in:

  • Prep time: 20 minutes
  • Cook time: 15 minutes
  • Dough chilling time: 2 hours
  • Yield: Makes 4 to 5 dozen cookies

Chinese almond cookies are a trademark in Chinese-American cooking. Often relegated as a second string sweet to the more entertaining fortune cookie these don’t get the respect they deserve!

Sure, they don’t tell you what a charming personality you have or offer a string of lotto numbers, but they do have a crisp bite and delightfully sandy texture.

Almond flour, almond extract, and slivered almonds ensure that you get an intense flavor that will eclipse any paper filled treat.

Set out a plate of these for the upcoming Chinese New Year. Almond cookies symbolize coins and will be sure to bring you good fortune. Gung Hay Fat Choy!

Ingredients

  • 1 1/3 cups of almond flour, lightly packed
  • 1 cup of unsalted butter, chilled and cut into cubes
  • Pinch of kosher salt
  • 2 eggs
  • 1 teaspoon of almond extract
  • 1 3/4 cups of flour
  • 1 cup + 2 tablespoons of sugar
  • 1/2 teaspoon of baking soda
  • Thinly sliced almonds

Ingredients

  • 1 1/3 cups of almond flour, lightly packed
  • 1 cup of unsalted butter, chilled and cut into cubes
  • Pinch of kosher salt
  • 2 eggs
  • 1 teaspoon of almond extract
  • 1 3/4 cups of flour
  • 1 cup + 2 tablespoons of sugar
  • 1/2 teaspoon of baking soda
  • Thinly sliced almonds

Method

1 Beat almond flour, salt, butter: Place the almond flour, salt, and butter into an electric mixer with a paddle attachment and beat on medium speed for three minutes. The mixture will become coarse and chunky looking.

2 Add one of the eggs, reserving the other for later, and the almond extract. Mix on low speed until just incorporated.

3 Sift together the flour, sugar, and baking soda then add to the butter mixture at low speed. Mix until just combined.

4 Chill the dough: Take the dough and flatten it into a disc and wrap in plastic wrap. Place it in the refrigerator for two hours to chill.

5 Prep oven, baking sheet, egg: Preheat the oven to 325°F. Line a baking sheet with parchment paper. Place the other egg into a bowl and beat it.

6 Flatten balls of dough onto cookie sheet: Take pieces of dough and roll them into balls about three-quarters-of-an-inch wide. Place them on the sheet about an inch apart and then press them down slightly with your palm to make a coin shape.

7 Place a slivered almond onto each cookie and lightly press it into place, then paint the surface of the cookie with some of the beaten egg using a pastry brush or your finger (this will give the cookie a lacquered appearance once it bakes).

8 Bake at 325°F for 13-15 minutes or until the edges just begin to tan. Cool on the sheet on a wire rack.

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Coconut Tuiles

Chewy, curved sweet coconut cookies, like an flattened and then arched macaroon.

Ready in:

  • Prep time: 30 minutes
  • Cook time: 9 minutes
  • Yield: Makes 2 to 3 dozen

My dad has a thing for coconut sweets.

He even buys Almond Joy to give out at Halloween, knowing that the rest of us won’t eat them.

So when he found this recipe for coconut tuiles, a sort of curved macaroon-like cookie, in an old issue of Gourmet (May 1986) he was all over it.

When we begged him to make them again because they were oh so good the first time, no problem. Done. Yay!

Tuile are so named because they resemble curve roofing tiles, tuile being the French word for tile. Dad also pulled up another reference to the word in his abridged OED, tuille being a steel plate used in medieval armor for protecting the thigh. Different spelling, same root, same curved flat shape.

Recipe from Gourmet Magazine, May 1986.

Ingredients

  • 1/4 cup (1/2 a stick) of unsalted butter, softened (see how to soften butter quickly)
  • 1/2 cup sugar
  • 2 large egg whites, lightly beaten
  • 3 Tbsp all-purpose flour
  • 2 cups sweetened shredded coconut, toasted lightly, divided

Method

1 Preheat oven to 400°F.

2 Beat butter, sugar, then beat in eggs: Using an electric mixer, beat the butter. Add the sugar and beat until light and fluffy. Add the egg whites a little at a time, beating slowly after each addition. Beat for 5 seconds or until the mixture is smooth.

3 Add flour and coconut: Sprinkle flour over the mixture and fold it in gently with 1 1/2 cups of the coconut.

4 Spoon onto baking sheets, sprinkle with coconut: Spoon rounded teaspoons of the mixture 3 inches apart on to baking sheets that have been greased or using Silpat.

With the remaining 1/2 cup coconut, sprinkle a little over the center of each round.

5 Bake: Bake the rounds at 400°F on the middle rack of the oven for 6 to 9 minutes, or until the edges are lightly browned.

6 Drape cooling cookies over rolling pins: Let the cookies stay on the baking sheets for half a minute, or until they are just firm enough to hold their shape. Then drape them over the side of a rolling pin or bottle.

(If the cookies have become too firm to drape, put them in the warm oven for a few minutes to soften.)

Let the cookies cool completely.

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Chocolate Nutella Cookies

Rich, chewy, chocolate-y, hazelnut-y chocolate Nutella cookies, with chopped hazelnuts and Nutella spread.

Ready in:

  • Prep time: 15 minutes
  • Cook time: 12 minutes
  • Yield: Makes 6 dozen bite-sized cookies

Please welcome Garrett McCord as he shares this utterly addictive Nutella chocolate cookie recipe. ~Elise

Nutella and I have a history together and most of it involves a spoon and late nights highlighting my textbooks in college. A few tiny spoonfuls were enough to satisfy my sugar cravings and keep me going late into the night.

However, its rich, almost luxurious flavor, made it seem like I partaking in some fancy dessert. Ever since then I always keep a small jar around, sometimes for bread pudding or smearing over some fresh fruit, but I usually just sneak a small spoonful late at night.

Nutella, the classic hazelnut chocolate spread, was first created by invented by Italian pastry chef Pietro Ferrero in 1946. Since its release Nutella has become a valued ingredient in crepes, ice creams, and puddings.

Of course, Nutella also works wonders in this crispy cookie. Chopped hazelnuts and chocolate chips echo the flavor of the Nutella, giving this cookie depth and complexity that perfectly accompany any work you might be doing yourself on your own late nights.

Ingredients

  • 1 1/2 sticks of unsalted butter, room temperature
  • 3/4 cup of brown sugar
  • 3/4 cup of white granulated sugar
  • 1 cup of Nutella
  • 1/2 teaspoon of vanilla extract
  • 2 eggs
  • 2 cups, plus 2 tablespoons of all-purpose flour
  • 1/4 cup of unsweetened cocoa
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup of chocolate chips
  • 1/2 cup of chopped hazelnuts

Ingredients

  • 1 1/2 sticks of unsalted butter, room temperature
  • 3/4 cup of brown sugar
  • 3/4 cup of white granulated sugar
  • 1 cup of Nutella
  • 1/2 teaspoon of vanilla extract
  • 2 eggs
  • 2 cups, plus 2 tablespoons of all-purpose flour
  • 1/4 cup of unsweetened cocoa
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup of chocolate chips
  • 1/2 cup of chopped hazelnuts

Method

1 Beat the butter, sugars, Nutella: Preheat oven to 350°F. Beat the butter in an electric mixer for 3 minutes until light and fluffy.

Add the brown sugar, white sugar, and Nutella and mix well, scraping down the sides of the bowl to ensure even mixing.

2 Add eggs, vanilla extract: Add the eggs, one at a time, beating for 30 seconds between each. Add the vanilla extract and mix for 10 seconds.

3 Whisk dry ingredients, add to butter mixture: Whisk together the flour, cocoa, salt, and baking soda (do not skip this step as sifting eliminates clumps of cocoa).

Mix into the butter mixture on low speed until fully incorporated, scraping down the bottom and sides at least once to ensure even mixing.

4 Add chocolate chips and hazelnuts, chill 10 min: Fold in the chocolate chips and hazelnuts and refrigerate the dough for ten minutes.

5 Spoon onto lined cookie sheets and bake: Spoon tablespoon-sized drops of dough onto parchment paper lined cookie sheets. Bake at 350°F for 10-12 minutes.

Allow to cool on the sheets for a minute or two before transferring to a wire rack to finish cooling.

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Cream Cheese Pecan Cookies

Buttery cookies with the tang of cream cheese and studded with chopped pecans.

Ready in:

  • Prep time: 30 minutes
  • Cook time: 20 minutes
  • Dough freezing time: 4 hours
  • Yield: Makes 4 1/2 dozen cookies

How many baking days are there left before Christmas? If you are still looking for good cookies to bake for a holiday platter, I urge you to give these cream cheese pecan cookies a whirl.

The cookie recipe is a slight adaptation of an excellent walnut cookie by Martha Stewart, featured in her book, Cookies, a veritable cookie bible. The pecan cookie is like a tangy shortbread cookie, studded with toasted pecans. Eat ’em up yum!

You could easily use walnuts, pistachios, or cashews in place of the pecans.

Ingredients

  • 3 cups pecans
  • 4 cups all-purpose flour
  • 1 1/2 teaspoons salt
  • 2 cups (4 sticks) unsalted butter, room temperature
  • 6 ounces cream cheese (not whipped), room temperature
  • 1 1/4 cups sugar
  • 2 tablespoons vanilla extract

Method

1 Bake the pecans to brown: Preheat the oven to 350ºF. Coarsely chop 1 1/2 cups of the pecans and spread them on a cookie sheet and bake for about 10 minutes or until the nuts are fragrant. Set aside to cool.

2 Whisk together the flour and salt in a large bowl.

3 Make the cookie dough: Beat together the butter and cream cheese in an electric mixer on medium speed for 2 minutes until light and fluffy.

Add the sugar and vanilla and beat for another minute.

Reduce the mixer speed to low and beat in the flour and salt until just combined. Do not over-mix. Fold in the toasted pecans.

4 Shape into logs and freeze: Transfer the dough to a work surface and divide the dough in half. Roughly shape each half into a 8-inch log about 2 inches in diameter.

Wrap each log in plastic wrap and place in the freezer until firm, about 4 hours, but overnight is best. The dough can sit in the freezer for up to two weeks and about a month if wrapped and then placed in an airtight container.

5 Roll logs of dough in pecans, cut into rounds: Preheat the oven to 350ºF with racks on the upper and lower thirds. Finely chop the remaining 1 1/2 cups of pecans. Unwrap one of the logs of dough and roll in the pecans.

Cut into 1/4-inch-thick rounds. Space 1-inch apart on baking sheets lined with parchment paper or silicone mats.

6 Bake: Bake the cookies at 350°F for 18-20 minutes or until the edges are a lightly golden. Rotate the cookies halfway through to ensure even baking.

Let cool on the sheets for a minute or two before transferring to a wire rack to cool completely. Repeat with remaining cookie dough.

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Cranberry Pistachio Chocolate Biscotti

These Cranberry Pistachio Chocolate Biscotti are tailor-made for dunking in coffee or tea. The recipe makes enough to wrap some up for a friend and keep the rest for yourself!

Ready in:

  • Prep time: 20 minutes
  • Cook time: 50 minutes
  • Yield: About 5 dozen small biscotti

If you have never made biscotti but often order them at coffee shops, you will be pleasantly surprised how easy they are to make at home.

Biscotti means “twice cooked,” and the name does not lie. First, you shape the dough into logs and bake until firm. Let the logs cool for about 10 minutes, and then thickly slice to make indvidual cookies.Return the cookies to the oven and bake a little longer until they’re crisp and dry.

This double-baking give the biscotti a pleasing crunch, and I have to say, I fall for the crunch every time.

I love little cookies, so these biscotti are smaller than what you might find at the coffee shop. If you want larger ones, slice the logs at a sharp angle instead of straight across. You will end up with fewer cookies, but they will be large enough to suit your fancy.

Tart red cranberries contrast in both color and taste with pretty green pistachios, which have a buttery, rich flavor. Both are also a nice compliment to the dark chocolate. Each bite has a smattering of every flavor.

I love to eat these with coffee or tea (dunking optional), bring them to a friend for dessert with ice cream, or just sneak a few from the tin to munch on to satisfy four o’clock cravings.

Ingredients

  • 2 cups (280 grams) all-purpose flour
  • 1 cup (200 grams) sugar
  • 1/2 cup (47.5 grams) unsweetened Dutch process cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1/8 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon finely grated orange zest
  • 3/4 cup dried sweetened cranberries
  • 3/4 cup shelled pistachios
  • 3 large eggs
  • 2 teaspoons vanilla extract

Ingredients

  • 2 cups (280 grams) all-purpose flour
  • 1 cup (200 grams) sugar
  • 1/2 cup (47.5 grams) unsweetened Dutch process cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1/8 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon finely grated orange zest
  • 3/4 cup dried sweetened cranberries
  • 3/4 cup shelled pistachios
  • 3 large eggs
  • 2 teaspoons vanilla extract

Method

1 Preheat the oven to 350ºF. Line 2 baking sheets with parchment paper.

2 Combine dry ingredients: In a large bowl, sift the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Stir in the orange zest, cranberries and pistachios until combined.

3 Whisk together the eggs and vanilla, in a separate bowl.

4 Make the dough: Add the eggs to the bowl of dry ingredients and stir until blended. Use your hands as necessary to bring the dough together, mixing until no more dry flour remains.

5 Shape the dough: On a lightly floured surface, turn out the dough and divide it in half. Shape each half into a log roughly 12 inches long and 2 inches wide. Place the logs about 4 inches apart on one of the baking sheets.

6 Bake the biscotti logs: Bake the logs for 30 minutes, rotating the pans halfway through. When done, the logs should be risen and slightly firm. (They will still be a little soft in the center and that’s ok.)

7 Cool the logs for 10 minutes: Slide the logs, still on the parchment, onto a wire rack to cool for 10 minutes. The logs should still be warm and a little soft. Do not let the logs cool for longer or they become to crisp and brittle to slice neatly.

8 Slice the logs into biscotti: Transfer the logs to a cutting board. Use a serrated knife to cut the logs into slices roughly 1/2-inch thick – cut at a right angle for small biscotti or at a sharp angle for larger biscotti.

Transfer the biscotti to the baking sheets. Arrange the cookies close together, but without touching.

9 Bake the cookies: Bake for 8 minutes. Turn the slices over and continue baking for 5 to 6 minutes longer, or until the biscotti are firm and dry. Cool on a wire rack.

The finished biscotti will keep for 2 weeks in an airtight container, but I doubt you will have them around that long. The baked cookies will also freeze well for up to 3 months.

Posted by gen_gen -  at 

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