Posts from the ‘Cookies’ Category

Dec 14

A Guest Post, Mannele- Alsace Christmas Cookies

I have mentioned before (on more than one occasion) that I am a Air bnb host. One of the great things about doing this is the people I meet. One of my guests who lives in France happens to be a food blogger and EXTREMELY talented animator. Ariana and her partner/friend Lucie have the beautiful blog Cosmic Tomatoes between these two very talented ladies we are presented with delicious recipes and brilliant animated art work. I was so happy to meet and get to know her while she stayed with me, she said that their collaboration is a happy marriage of art and food, Ariana is the artist and Lucie the recipe developer. The yeasted Holiday cookie is a Christmas tradition in the Alsace region of France, Mannele/Mannala is probably much like the cut out sugar cookies here in the US or the ever popular gingerbread people. I hope you enjoy this guest post from our friends and neighbors in France. I follow Ariana’s blog she is also on Pinterest, Facebook, Instagram and I am loving the Advent calendar they are working on. Show Ariana some love and give both Ariana and Lucie a warm welcome. Take it away Ariana….

In Alsace starting from December 6th this brioche-man is offered to children by men disguised as Saint Nicholas. This is in fact a simplified representation of Saint Nicolas that can be found in all Alsatian bakeries during the holidays …

ingredients

. 1 kg flour
. 20 g salt
. 150g sugar
. 40 g yeast
. 2 eggs
. 45 cl milk
. 250 g butter

. 2 egg yolk
. chocolate chips or raisins

1/ Mix flour, salt, sugar, yeast, milk and eggs.

2/ Beat for 5 minutes at low speed, then the second speed for 6-8 minutes until you get an elastic dough.

3/ Add the butter and start kneading until it is incorporated.

4 / Let the dough rest for 1 hour in ambient air, covered with a plastic film.

5/ Separate pieces of 70g from the dough and shape little men (or any other creature you wish to). Let them rest for another hour.

6 / Cover the Manneles with eggs yolks and decorate them with chocolate chips or raisins.

7 / Bake at 180 ° C for about 15 minutes.

Dec 11

87 Comments

Holiday Gift Baskets And Some Biscotti For Fiesta Friday #98

cranberry pistachio biscotti

It’s the most wonderful time of the year, the first line and title of Andy Williams great Holiday song. It’s also the busiest time of the year. As a general rule I don’t really buy gifts for most friends or relatives, I am not a grinch really I just prefer to make my gifts at least for the adults, clients and friends.

I make the same cookies pretty much every year along with mini loaves of banana or other fruit loaves, including fruit cake. I always add a new cookie recipe or two to the line up, last year was a chocolate thumbprint with a hershey’s white striped kiss on it. This year I am adding biscotti, a wonderful recipe from Fida and her lovely blog Sweet and Savory Pursuits. I love biscotti, they are crunchy and I am a sucker for anything that can be dipped.

Ready for 2nd bake

Gift baskets for clients

Since I am in the throes of Holiday baking I decided to bring some biscotti to Fiesta Friday this week. Angie decked the halls making for a beautiful and festive party. We have two brand new co-hosts this week Sadhna @ Herbs, Spices, and Traditions and Natalie @ Kitchen, uncorked.

Feb 6

107 Comments

Blondies For Fiesta Friday #54 And A Winner For Uncle Steve’s Giveaway!!!

Moist and delicious

Who doesn’t love a blondie? I certainly do, and when I saw this recipe for Blondies on Mama’s Gotta Bake, I knew I needed/wanted to make it. If you have never visited Sheryl’s site you are in for a treat when you do. I love her recipes and photography, she doesn’t just bake her savory recipes are amazing too. I had yet to find a recipe for Blondies that I was totally in love with, they were good, some were not, I have had more than my fair share of flops. I am so happy to report that this recipe is a keeper. It’s simple to make and results are fantastic. The recipe/instructions are spot on. Sheryl used chocolate chips, pecans and cranberries. I didn’t have cranberries so I didn’t use any fruit, but I did use both dark and milk chocolate, brown butter and pecans.

After 2 weeks of partying I’m surprised Angie @The Novice Gardener isn’t worn out, and this week to help keep the party going she has two fabulous co hosts to help her Josette @ The Brook Cook and Sonal @Simply Vegetarian 777, this is going to be one heck of a party. So for Fiesta Friday#54 I am bringing Mama’s Gotta Bake’s delicious blondies, I hope you all enjoy!!!

Now for the giveaway, the lucky winner of a trio of delicious sauces from Uncle Steve’s NY is……..

Liz from the wonderful blog Liz the Chef!!! Congratulations Liz, send me your address by email and I will forward to Uncle Steve’s NY!!

Uncle Steve’s Sauce

Mange Molto!!

Dec 26

103 Comments

Rugelach- Fig/Cognac Jam, Pistachio,Orange For Fiesta Friday #48

Rugelach

I am making another batch of my rugelach, the very one I put in my gift boxes, I always make a double batch of the dough because invariably I need to make more to give away after Christmas. This new batch is the same but I decided to add some chopped pistachio and a hint of candied orange peel (chopped really fine). Since I am baking for friends and you all are my friends right, I made enough to bring with me to the party hosted by the lonesome and totally awesome Angie@The Novice Gardener, I only say lonesome because this week she gave everyone the week off, no co hosts. Don’t worry Angie you won’t be lonesome for long, soon your house will be filled with eager party goers.

orange and pistachios added

Makes 4 dozen

The Dough and filling:

8 ounces cream cheese at room temperature

2 sticks unsalted butter at room temperature

1/4 cup granulated sugar + more for sprinkling on cookies

1/4 teaspoon kosher salt

1 teaspoon vanilla extract

2 cups all purpose flour

3/4 cup pistachio’s- chopped

2 tbs finely chopped candied orange peel

1/4 tsp cardamom

1/4 tsp powdered ginger

1/2 cup fig jam

egg wash

sugar for sprinkling

1/4 cup light brown sugar packed

looks like dukkah

In stand mixer fitted with paddle attachment cream the cream cheese and butter until light. Add the sugar, salt and vanilla. With mixer on low add the flour and mix just to combine. Dump dough onto work surface form into a ball cut into four quarters and wrap each in plastic wrap, refrigerate for one hour
Place pistachio (if they are not toasted already) on parchment lined sheet pan and toast in a 350 degree oven for 15 minutes (just until you can smell the nuts). Once the nuts have cooled enough to handle, and add the brown sugar cardamom and ginger, orange and chopped pistachio. Set aside.

Remove one of the dough quarters from the refrigerator, roll into a circle on floured work surface. Note: The dough should be cold when rolling, do not let the dough sit out and come to room temperature, it will get too sticky and you want to avoid using a lot of flour if at all possible. I use the lid of my dutch oven to cut an even circle. Spread jam on the dough round, sprinkle nut/sugar mixture on top of the jam and press down gently with your hand. Cut into quarters and cut each quarter into 3 pieces. Roll from widest end to smallest.

ready to roll

Place each rugelach on parchment lined baking sheet, brush with egg wash and sprinkle some sugar on each. Put in freezer for 15 minutes before baking. While they are in freezer pre heat your oven to 350 degrees.

Bake for 15-20 minutes until golden brown. Remove to cooling rack.

fresh from the oven

flaky and delicious

Dec 22

74 Comments

Cardamom, Orange And Chocolate Ribbon Cookies – Cookies For Christmas

Ribbon Cookies

This is the last cookie I will be making to include in my gift boxes. It’s such a beautiful cookie, festive and delicious. The recipe came from my Mom, it’s probably from the 60’s, the original recipe did not contain cardamom or orange, that was my idea. Both are very subtle and go well together, the sum of all the parts makes a wonderful cookie. You can add whatever flavoring you like, you are not bound by cardamom and orange. I think orange, hazelnut and chocolate would be great. Almond extract to the vanilla portion would be lovely also. The great thing about these cookies is that you can change the flavor profile to suit your taste. I hope you enjoy!

Makes Approximately 36 cookies
1/2 cup unsalted butter at room temperature
1/2 cup good quality shortening at room temperature (I like Spectrum)
1 cup sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1 large egg at room temperature
2 tablespoons whole milk or half and half
1 teaspoon vanilla extract
3 cups all-purpose flour
Zest of one orange
1/3 cup (1 1/2 ounces) semi-sweet chocolate melted (Use the microwave method — it’s great.)
1/4 teaspoon cardamom
1/2 cup toasted walnuts chopped finely
In mixing bowl beat butter and shortening with an electric mixer or stand mixer with paddle attachment for approximately 30 seconds. Add sugar, baking soda, and salt and beat until combined. Beat in the egg, milk, and vanilla. Add flour and mix to combine with spoon. Melt the chocolate in the microwave at 30-second intervals stirring in between. It took me 60 seconds.
Divide dough in half. Knead the melted chocolate and walnuts into half of the dough and then the cardamom and orange zest into the other half. Line a 9- by 5- by 3-inch loaf pan with plastic wrap. Divide chocolate dough in half and press into the bottom of the loaf pan, now divide the vanilla dough in half and press on top of chocolate layer, now another chocolate layer, and finish with the vanilla layer. Cover with the plastic wrap and refrigerate for at least 30 minutes, I freeze or refrigerate overnight. Preheat oven to 375° F.

Three equal pieces

Going into the oven find the cookie that isn’t facing the right way!! LOL

Remove from refrigerator, invert onto cutting board, and remove plastic wrap. Divide into 3 equal pieces (each is 3 inches) and cut each third into 12 equal pieces that are about 1/4 inch thick. Place on baking sheet with either parchment or silpat and bake for 10 to 12 minutes turning baking sheet around halfway through baking (5 minutes). BE CAREFUL NOT TO OVERBAKE! Remove from oven when edges start to turn a light brown. If you leave them in longer than the prescribed baking time they become overdone and are really crunchy. I took out my batch of cookies at 11 minutes. They were just right.

Ready for the gift box

Dec 21

52 Comments

Rugelach With Fig/Cognac Jam And Spiced Walnuts- Christmas Cookies

Ready to make the rugelach

I love making rugelach, and the possibilities are virtually endless when it comes to the filling for these lovely little buttery flaky beauties. Some of you may remember my Chocolate Hazelnut Rugelach that won a Whole Foods Contest a few years ago, it’s a lovely combination of orange marmalade, chocolate and hazelnut. There is the traditional with apricot jam, cinnamon and walnuts, love that too! I thought of doing something a little different this year, my good friend Bevi of Brussels Sprouts,Pears and Pistachio fame and an amazing cook on Food52 sent a jar of her homemade fig and cognac jam. I have been waiting for just the right use (other than eating out of the jar with a spoon) and thought rugelach would be the perfect use for this amazing jam. The walnuts are toasted and then you add some cardamom and ginger when you mix in the brown sugar. Spread the dough with the jam, sprinkle the walnuts and roll them up. It’s an amazing combination of flavors, a little on the exotic side but very subtle. I include rugelach in every gift box and hope the recipients enjoy these.

Slice and roll

Makes 4 dozen

The Dough and filling:

8 ounces cream cheese at room temperature

2 sticks unsalted butter at room temperature

1/4 cup granulated sugar + more for sprinkling on cookies

1/4 teaspoon kosher salt

1 teaspoon vanilla extract

2 cups all purpose flour

1 1/2 cup walnuts

1/4 tsp cardamom

1/4 tsp powdered ginger

1/2 cup fig jam

egg wash

sugar for sprinkling

1/4 cup light brown sugar packed
In stand mixer fitted with paddle attachment cream the cream cheese and butter until light. Add the sugar, salt and vanilla. With mixer on low add the flour and mix just to combine. Dump dough onto work surface form into a ball cut into four quarters and wrap each in plastic wrap, refrigerate for one hour
Place walnuts on parchment lined sheet pan and toast in a 350 degree oven for 15 minutes (just until you can smell the nuts). Once the nuts have cooled enough to handle, chop and add the brown sugar cardamom and ginger. Set aside.

Remove one of the dough quarters from the refrigerator, roll into a circle on floured work surface. I use the lid of my dutch oven to cut an even circle. Spread jam on the dough round, sprinkle nut/sugar mixture on top of the jam and press down gently with your hand. Cut into quarters and cut each quarter into 3 pieces. Roll from widest end to smallest.

Ready for the freezer

Bake for 15-20 minutes until golden brown. Remove to cooling rack.

Out of the oven

Dec 20

39 Comments

Chocolate Chip Granola Cookies- Cookies For Christmas

Chocolate Chip Granola Cookies

These cookies were just posted on Butter Basil And Breadcrumbs, my good friend Prudy’s totally delicious blog, they were a guest post from yours truly, I liked them so much I decided to put them in my gift baskets this year. They are crunchy, chewy, chocolatey downright delicious. I always put a chocolate chip cookie in my gift boxes because they are really a classic and adding the granola takes them to a new level. I used my homemade granola, it contains lots of nuts, coconut, maple syrup, coconut oil all good stuff and I make it super crispy. Forgive me for being redundant but had to include this cookie in my holiday repertoire. Note: I changed the recipe a bit after posting on Prudy’s site. reduced the butter by 1 tbs and increased the flour, I think it really depends on the granola that you use my latest batch must have had more coconut oil and the cookies spread a bit too much. You judge make a test cookie which is how I saw it spread. After adding the additional 2 tbs of flour they came out perfectly.

Ingredients

1 cup (2 sticks) butter, room temperature (I use salted)
2 cups packed light brown sugar
1 egg at room temperature
1 tsp vanilla
2 cups + 2 tbs flour
1 tsp baking soda
½ tsp salt
1½ (heaping)cups granola (recipe here) Use your favorite or try mine. Your choice
3 oz milk chocolate cut into pieces
3 oz dark chocolate cut into pieces

Instructions

Cream butter and brown sugar until creamy, add egg and vanilla and beat until fully incorporated and the mixture is fluffy.
With mixer on low add the sifted flour, baking soda and salt, beat just until combined, add the granola and chocolate and again mix just until it is combined.
I like to wrap the dough in plastic wrap or parchment put in a zip lock bag and refrigerate for at least an hour but its even better overnight.
Remember: If you refrigerate overnight let sit at room temperature before baking(a half hour on the counter will do it). You can also freeze cookie dough, wrap well and place in zip lock freezer bags and store until ready to use. Let thaw in refrigerator about 2 days before you will be making the cookies.
Pre heat oven to 350 degrees.
Place scoops of the dough (I used a 1½ tbs ice cream scoop) on silpat or parchment lined baking sheet.
Bake for 10-12 minutes or until lightly browned. Remove from oven and let cool on rack.
Note: the granola I used had pecans in it. If your granola doesn’t contain nuts you can add to the cookie dough unless you have a nut allergy.

Dec 17

73 Comments

Ginger Spiced Molasses Cookies- More Christmas Cookies

Ginger spiced Molasses Cookies

Many of you I am sure have seen these before, the recipe may actually have appeared here more than once but these cookies are so good it’s worth sharing again and again. Spicy, chewy, moist and delicious I totally love this cookie and include it in every gift box that I make. This is a recipe from Food52, and these cookies are amazing. Don’t really need to say anymore, I have already said it and I don’t want to bore you. Try them, they are terrific!!

Ginger Spiced Molasses Cookies

Makes 24 cookies

2 1/4 cups all purpose flour

2 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon allspice

1/2 teaspoon salt

1/4 teaspoon ground cloves (Optional I don’t use cloves)

3/4 cups unsalted butter, room temperature

3/4 cups packed dark brown sugar

1 large egg

1/2 cup unsulfured molasses

1/3 cup finely diced candied ginger (optional)

granulated sugar for rolling

Combine flour, baking soda, cinnamon, ground ginger, allspice, salt and cloves (if using) in a bowl and mix well. (Note:) if not using cloves increase another of the spices I increase cinnamon and ginger.
Beat butter and sugar together in bowl of electric mixer until light and fluffy, 3 minutes.
Add egg and molasses. Mix to combine well. Stir in dry ingredients. Stir in candied ginger if using. Refrigerate batter 1 hour.
Preheat oven to 375 F. Roll dough into 1 1/2″ balls. Roll balls in granulated sugar. Arrange on baking sheets lined with parchment paper and gently flatten, just barely I use 2 fingers and lightly push on the dough. Bake in oven until set and crinkled on top, about 12 minutes. Remove and cool.

Dec 15

67 Comments

The Cookies Of Christmas-Chocolate Kiss Thumbprints

Thumbprints

Over the next few days I plan on posting recipes for cookies, specifically cookies that I will be including in my gift boxes this year. I have basically the same repertoire every year although sometimes I will skip some and add another just to change it up a bit.

I accidentally bought a bag of these lovely striped Hershey’s kisses, I thought they were the plain chocolate but when I opened one I was surprised to see this creamy white striped kiss. It is quite delicious and so pretty I was inspired to make these chocolate thumbprint cookies and top with a kiss, it will be added to my cookie gift boxes. I have no idea where I got these recipe, I have it written down and stored in a huge pile of recipes that I don’t know what to do with, I mean a huge binder of clippings and recipes I printed from the internet, hand written family recipes, some are decades old. My mantra is that one day I will scan and organize but years later it’s still sitting in my bookshelf with my cookbooks, unorganized. I tend to rotate certain recipes and I think it’s been a few years since I’ve made these, I love thumbprints, you can be creative with what to put in the indent, one year I put a maraschino cherry and drizzled with ganache, another year apricot jam (delicious with chocolate). They are such cute little bites and very easy to make.

Chocolate Thumbprints

Makes 36-48 cookies

2 cups all purpose flour

2/3 cup unsweetened cocoa powder

1 cup butter room temperature (soft)

1 cup sugar

1/4 tsp salt

1 egg

1 1/2 tsp vanilla extract

1/4-1/2 cup sugar in bowl to roll cookies in.

In a medium bowl, whisk together flour, cocoa powder, and salt. In a large bowl, using an electric mixer, beat 1 cup each butter and sugar on medium-high until light and fluffy, 3 minutes. Add egg and vanilla; beat to combine. With mixer on low, gradually add flour mixture and beat to combine. Refrigerate the dough for an hour before baking. It did not say this in the recipe but I find it works best when the dough has been chilled.

Pre heat oven to 350 degree’s. Use a small scoop (so they are uniform in size) and roll in your hands into a ball, place dough in the bowl of sugar and make sure its completely covered, place on parchment or silpat lined baking sheet. Using your thumb make an indent on top of each ball. You can fit 1 dozen on a baking sheet, cookies should be at least an inch apart. Bake for 8-10 minutes no longer please, it really depends on your oven, when you remove them they will be soft,my first batch I kept in almost 10 minutes the second batch 8 minutes, I like them better when left in for 8 minutes. Remove from oven, let sit for 5 minutes on baking sheet and then place a kiss in the center of each cookies. Place on cooling rack. The kiss will soften but should retain it’s shape.

Cute

Dec 1

64 Comments

Chocolate Chip Granola Cookies For Just Another Cookie Monday

Chocolate Chip Granola Cookies

Just Another Cookie Monday, what is that you might ask well it’s the brainchild of Prudy@Butter,Basil and Breadcrumbs. When I got an email asking me to participate in this cookie extravaganza I didn’t even hesitate to say YES, of course I would love to. First of all anything for Prudy, one of my absolute Fave bloggers and a real sweetheart, secondly, who doesn’t love cookies and anything to spread the cookie love is a very good thing. I hope you all enjoy my recipe.

The season of giving (cookies) is almost upon us and I am starting to make my cookie dough in preparation for the gift boxes, Secret Santa and Holiday Parties that are planned. The other day I made a lot of granola. Granola is one of my favorite things, and homemade is what I really like best. I was feeling creative and used my recipe for chocolate chip cookies and changed and adapted to include some granola. My homemade granola is full of really good stuff, almond meal (left after making almond milk) coconut, brown sugar, maple syrup, honey, pecans and I toast until really crisp. The resulting cookies are really nice, chewy and crisp at the same time, a little salty (in a good way) and chocolatey. They will make a really nice addition to my gift boxes. Head over to Prudy’s now for the recipe and see all the totally dreamy recipes she has for you.

good food with simple ingredients

Posts from the ‘Cookies’ Category

A Guest Post, Mannele- Alsace Christmas Cookies

Holiday Gift Baskets And Some Biscotti For Fiesta Friday #98

Blondies For Fiesta Friday #54 And A Winner For Uncle Steve’s Giveaway!!!

Rugelach- Fig/Cognac Jam, Pistachio,Orange For Fiesta Friday #48

Cardamom, Orange And Chocolate Ribbon Cookies – Cookies For Christmas

Rugelach With Fig/Cognac Jam And Spiced Walnuts- Christmas Cookies

Chocolate Chip Granola Cookies- Cookies For Christmas

Ginger Spiced Molasses Cookies- More Christmas Cookies

The Cookies Of Christmas-Chocolate Kiss Thumbprints

Chocolate Chip Granola Cookies For Just Another Cookie Monday

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