buttery almond cookies

December 5th, 2011 thecookieblogger Posted in daily cookie diary | No Comments »

these rich almond cookies are out-of-this-world, and worth every calorie of every bite! the almond paste really adds to both the flavor and the texture, so it’s worth getting the good stuff, even though it’s a bit pricey!

ingredients:
1/2 cup unsalted butter, softened to room temperature
1/2 cup shortening (i use unflavored crisco solid)
8 ounces almond paste
1 1/3 baker’s sugar (you can substitute granulated sugar here with no change to taste or texture)
1 egg
2 cups all-purpose flour
1 teaspoon baking soda

instructions:
1. preheat oven to 400 degrees.
2. in your mixer, cream butter, shortening, almond paste and sugar until well blended and creamy
3. add egg. mix well.
4. add flour and baking soda to creamed mixture. run mixer on low to incorporate the dry ingredients until well-blended.
5. Roll into 1/4″ balls and place 1 1/2″ apart on ungreased, parchment-lined baking sheets.
6. bake at 400 degrees for approximately 8-9 minutes, until cookies are very lightly browned.
7. remove to wire rack for cooling
8. enjoy!!
yield: approximately 6 dozen cookies.

AddThis Social Bookmark Button

56 days and counting…

October 30th, 2011 thecookieblogger Posted in daily cookie diary | No Comments »

with 56 days until the big man in red arrives, we’d better start thinking about some holiday-related cookieness. which means cookie swaps. and cookies as perfect gifts. and of course, we can’t forget cookies for santa. and the reindeer.

i’m thinking this is the week to start herding all your friends and relatives and setting up those cookies swaps. i’m thinking i’ll do at least one at work, and i’ll spend some time this week trying to coerce, um, i mean pleasantly inquire about who’s in. a good cookie swap becomes a great cookie swap if you include at least 15 other cookie bakers, and you plan a fun evening for the swap that involves cookies, festive drinks, holiday tunes, and of course at least one person wearing an awful looking rudolph sweatshirt. be sure everyone brings at least enough cookie bags for the swap, as well as one additional for everyone to munch on that evening. and, if you want to give back a bit, why not add an extra bag or two and then take that extra batch over to the local senior home or to a shut-in that might enjoy some holiday cheer?

great swap cookies are anything ginger or spice-like, any family favorites (remember, if your family eats and loves them, then they are certain to be a huge hit in the swap!) and of course some chocolate. but of course, chocolate is a pre-requisite for any cookie platter, not just for cookie swaps – because who doesn’t love chocolate?

any of the cookie blogger recipes work well for swaps, but i especially love ginger shortbread stars, almond snowballs, and pizzelles, all of which are my ‘go-to’ recipes for cookie swaps. everyone raves, and everybody’s happy! and that’s what a cookie swap is all about!

AddThis Social Bookmark Button

scandinavian almond cake

April 30th, 2011 thecookieblogger Posted in daily cookie diary | No Comments »

okay, so this is not a cookie. but lately, i’ve been on an almond kick, and living in ballard, it seemed only fitting to give this scandinavian almond cake a whirl, in homage to all the fine scandinavian folk residing here. i don’t have a true scandinavian almond cake pan (who even knew such a thing existed?) so i just used a loaf pan and it worked out perfectly fine. a tender, but firm crumb, topped with an abundance of sliced almonds – well, it’s pure almond perfection in a loaf. with a cup of strong coffee, well, this might be the perfect breakfast treat.

one more wonderful thing about this cake — it freezes well, so why not make two today. eat one now and save one for later!



scandinavian almond cake
ingredients:
1/4 cup sliced almonds
1/2 cup unsalted butter, softened to room temperature
1 1/4 cup baker’s sugar
1 large egg
2 teaspoons almond extract
2/3 cup milk (I use 2%, which works fine)
1 1/4 cup all-purpose flour
1/2 teaspoon baking powder
powdered sugar (optional)

instructions:
1. preheat oven to 350 degrees.
2. place sliced almonds in a layer in a shallow pan, toasting them for approximately 10 minutes until slightly browned. be sure to move them around a bit while they’re toasting, to insure even browning.
3. cream together butter and sugar until light.
4. add egg, almond extract and milk
5. sift together flour and baking powder; stir into wet ingredients until very well-blended.
6. lightly coat an almond cake pan (or a 9×4 loaf pan, which works just fine) with cooking spray
7. sprinkle toasted almonds on bottom of pan, then scoop batter on top. be sure to spread out the batter evenly over the top of the almonds.
8. bake about 40 minutes, until cake is golden brown and pick inserted in center comes out clean.
9. let cake cool completely in pan before removing. if you attempt to remove it before it is completely cooled, the cake will break into pieces. take my word on this.
10. sprinkle lightly with sifted confectioner’s sugar (optional)
yield: about 12 slices

AddThis Social Bookmark Button

almost, but not quite, conti’s cookies…

November 28th, 2010 thecookieblogger Posted in daily cookie diary | No Comments »

so, many of my regular readers are familiar with my quest to figure out the chocolate sprinkle cookie recipe from conti’s pastry shop in the bronx. i have been eating these cookies since i was a young girl, and now that i’m 3000 miles away, i’ve been desperate to figure out the recipe so i can make those cookies while i’m here in seattle.

well, tonight i think my quest may be inching closer to an ending! i have finally developed a recipe that is very, very close in texture to conti’s, though still not the same flavor. but, the flavor is the easy part!! these, as posted, are quite good in their own right! and they look lovely on cookie trays, because you can use your cookie gun to create any shape you wish! I used the flower disc and added chocolate sprinkles!

almond butter cookies
ingredients:
1 1/3 cups all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon of finely ground sea salt
3/4 cup unsalted butter, softened to room temperature
1/3 cup confectioners sugar
1 teaspoon almond extract
1/2 teaspoon vanilla extract

instructions:
1. preheat oven to 325 degrees. line baking sheets with parchment and butter the parchment paper (this will make it easier for your cookie dough to ‘stick’ to the parchment when you’re dispensing it from the cookie press)
2. in a small bowl, combine flour, baking powder and salt. stir to combine.
3. in your electric mixer, beat butter, confectioners sugar, almond extract and vanilla extract until creamy and fluffy.
4. add dry ingredients to butter combo, mixing until well combined.
5. fill cookie press and begin squeezing cookie dough out onto the baking sheet, leaving approximately 1″ between cookies. sprinkle each cookie with chocolate sprinkles (or coarse sugar or chopped nuts).
6. bake until lightly browned, 15-17 minutes.
7. remove from oven and let cookies set on baking sheet approximately 8 minutes.
8. remove cookies from baking sheet and transfer to wire rack to cool completely.
enjoy!
yield: approximately 26 cookies

AddThis Social Bookmark Button

lemon thumbprint cookies

November 27th, 2010 thecookieblogger Posted in daily cookie diary | No Comments »

what can i say about a cookie that has the tang of lemony goodness in both the cookie and the filling? with an infusion of pure lemon oil in the cookie dough and a rich, creamy lemon curd as the filling, these cookies are as tasty as they are pretty to look at! be sure to either use your own homemade lemon curd, or a top of the line curd such as DIckinson’s for the best flavor as well as superior spreading ease!

lemon thumbprint cookies
ingredients:
1 1/3 cups all-purpose flour
2/3 cup cornstarch
1/4 teaspoon salt
2 sticks unsalted butter, softened to room temperature
1/2 cup confectioners sugar
2 teaspoons pure lemon oil
1 1/2 teaspoons vanilla extract
coarse white sugar

instructions:
1. preheat oven to 350 degrees. line baking sheets with parchment paper.
2. in a small bowl, whisk together flour, cornstarch and salt.
3. with your mixer, beat the butter and confectioners sugar together until pale yellow and fluffy.
4. add lemon oil and vanilla, beating until well incorporated.
5. slowly add flour mixture into butter mixture, just until the dry ingredients have been incorporated. this create a soft dough.
6. with your #50 scoop (approximately 1 tablespoon), take a scoop of dough and roll into a ball. dip into the coarse white sugar, completely covering the dough ball. re-roll and repeat dipping into the sugar.
7. place on your prepared pan, leaving approximately 1 1/2 inches between each mound of dough.
8. press a thumbprint into the center of each cookie. (i use the handle end of my largest wooden spoon and it works very well!)
9. bake at 350 degrees for 13 minutes, turning the pan 1/2 rotation at 7 minutes, so cookies will bake evenly.
10. remove from oven and re-press thumbprints in center before cookies set. let cool on baking sheet for 10 minutes. after 10 minutes, remove cookies to wire rack to cool completely.
11. when cookies are completely cooled, use a small spoon or offset spatula to fill the cookie holes with lemon curd. the curd should lie flat against the top surface of the cookie, not mounded out of the thumbprint.
enjoy!
yield: approximately 40 cookies.

AddThis Social Bookmark Button

hey! this is not a cookie!

October 5th, 2010 thecookieblogger Posted in daily cookie diary | No Comments »

it’s true, i am straying from cookies today, only because i got such a strong reaction to this delicious zucchini bread, and the requests for the recipe have been pouring in from all angles – family, friends, co-workers. so, to keep everyone happy, and to help you get rid of the last of your summer zucchini (just how many zucchini casseroles can one make?!), i pass along this recipe.

it’s truly one of the most flavorful recipes for zucchini bread i’ve ever tried – and it’s moist even a few days after baking, if it lasts that long! the orange oil adds a special kick, and the scents in your kitchen while baking are truly intoxicating! just be sure to wait to eat it until it has cooled down and been chilled a bit in the fridge – this step really makes a difference!

orange-y zucchini bread with chocolate chips and walnuts
ingredients:
3 eggs
2 cups baker’s sugar
1 cup vegetable oil
2 teaspoons vanilla extract
1/2 teaspoon orange oil
2 cups grated zucchini (squeezed of some of it’s moisture)
1 teaspoon finely grated orange zest
3 cups all-purpose flour
1/4 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground vietnamese cinnamon
1 teaspoon ground nutmeg
1 cup chopped walnuts
1 1/2 cups 60% cocoa chocolate chips (or any dark chocolate chips)

instructions:
1. preheat oven to 350 degrees. Grease 2 9×5 pans.
2. sift together your dry ingredients (flour, baking powder, baking soda, salt, cinnamon and nutmeg)
3. in your mixer, beat the eggs until light and fluffy, approximately 3 minutes.
4. add baker’s sugar and beat until well combined with eggs.
5. add vegetable oil, orange oil, zucchini, vanilla extract and orange zest. mix until just combined.
6. stir in walnuts and chocolate chips.
7. divide dough evenly between your two prepared pans.
8. bake at 350 degrees for 50-55 minutes until metal skewer inserted in middle of loaf comes out clean.
9. remove from oven and let loaves sit in their pans cooling for approximately 15 minutes.
10. remove to wire racks and cool completely.
11. wrap in foil and chill in refrigerator for not less than 4 hours.

yield: 2 loaves

serving suggestion: slice and heat briefly in microwave, then spread with cream cheese! yummy!!

AddThis Social Bookmark Button

brown sugar bars

October 2nd, 2010 thecookieblogger Posted in daily cookie diary | No Comments »

i had a discussion last week with a friend about bar cookies. bars are the true workhorses of mid-america baking. because you can make a large batch in next to no time, bars are the perfect solution to pot luck dinners, church suppers and bake sales. back in the 50′s, everyone had their ‘signature’ bar cookie recipe, and it wouldn’t be a successful church supper unless mrs. h brought their lemon bars, and mrs. t brought fruit bars. well, one of my neighbors from long ago gave me this recipe, and though i grew up in the bronx, far away from the midwest, i know that these bars would have held a place of honor at most any church supper throughout the country.

these bars have a truly ‘old-fashioned’ taste and texture to them – definitely a great ‘after-school with a tall glass of milk’ bar. and oh-so-quick and easy to bake!

brown sugar bars
ingredients:
1/2 cup and 2 additional tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking soda
1 cup firmly packed brown sugar (i use light brown sugar)
1 large egg
1 1/2 teaspoon vanilla extract
1 1/2 cups chopped walnuts

instructions:
1. preheat oven to 35o degrees.
2. spray 9×9 baking pan with non-stick canola spray oil
3. cream together brown sugar, egg and vanilla extract until light and smooth.
4. add flour, salt and baking soda to the wet ingredients, stirring until well combined.
5. stir in 1 cup walnuts.
6. place cookie batter into pan, then add remaining 1/2 cup of walnuts, sprinkling them evenly over the top of the unbaked batter,
7. place in oven and bake for 23 minutes – outer edges will look firm and baked, center may look soft. remove from oven.
8. let cool on wire rack. when completely cool, cover with foil and let sit for 24 hours.
9. slice and serve! enjoy!

AddThis Social Bookmark Button

chocolate cookie bars with white chips

September 12th, 2010 thecookieblogger Posted in daily cookie diary | No Comments »

i’ve been baking and shipping cookies to cornell for the past few weeks, and i’ve been trying to mix up the cookie types i send so that laura and her friends don’t get bored to tears with my cookies! i have found that the bar cookies ship the best (read: get there intact!) and they also seem to stay fresher longer, so i thought i’d start dusting off some of my older recipes that fit the bill.

these chocolate cookie bars certainly meet the criteria. bar cookies, so they are quick and easy to bake, and they’ll get there still looking like bar cookies! and they look terrific with their speckled white chips throughout. kinda like brownies with dots!

i use deep dark baking cocoa for these, but you can use any type of baking cocoa that you like.

chocolate cookie bars with white chips
ingredients:
1 cup unsalted butter, softened
3/4 cup bakers sugar
3/4 packed brown sugar
2 eggs
1/2 teaspoon almond extract
2 1/4 cups all-purpose flour
1/3 cup dark baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 package white chips (i used ghiradelli – approximately 16 ounces)

instructions:
1. preheat oven to 375 degrees. lightly grease bottom and sides of 13 x 9 x 2 pan.
2. cream together the butter and the sugars until they are light and fluffy.
3. add eggs, one at a time, mixing well.
4. add almond extract. mix well.
5. add flour, cocoa, baking soda and salt to the creamed butter mixture. beat on very low speed until combined
6. stir in 11 ounces (1 package) of white chips to the combined ingredients.
7. spread into your prepared pan.
8. sprinkle with remaining white chips.
9. bake for approximately 20 minutes, until toothpick inserted in center of tray comes out clean.
10, remove from oven. completely cool on wire rack.
11. cut (be sure to wait until they are completely cool!), eat and enjoy!

AddThis Social Bookmark Button

chewy brownie bites

August 10th, 2010 thecookieblogger Posted in daily cookie diary | No Comments »

shipping cookies cross country to my niece at cornell poses some challenges. a lot of my cookies are too fragile to travel. and i always worry about the freshness factor, especially if i opt for ups versus u.s.p.s. priority mail. well, these individual brownie bites travel well and are bite-sized which make them the perfect snack to pass out among dorm friends!

ingredients:
2 cup unsalted butter
6 ozs. chopped unsweetened chocolate
1/2 teaspoon salt
2 cups baker’s sugar
4 eggs
1 tablespoon vanilla extract
1/2 cup all-purpose flour

instructions
1. preheat the oven to 350 degrees.
2. in a heavy duty pan atop the stove, melt the butter, chocolate and salt, stirring constantly. when melted, remove from heat and cool to room temperature.
3. in a mixer, combine the sugar and eggs until light and fluffy.
4. add vanilla and the cooled butter/chocolate mixture just until blended.
5. gently fold in flour.
6. line your mini cupcake tins with mini cupcake papers. fill each cup approximately 2/3 full, then add chopped nuts or mini bits to the top of each cup. (nuts work very well with these mini cupcakes!)
7. bake the mini muffins or 20 minutes for a chewy brownie. brownie bites will be set and top will look a bit dry. remove from oven.
8. remove from muffin tin, allowing mini cupcakes to cool before storing.
enjoy!

AddThis Social Bookmark Button

jam-filled delights

March 20th, 2010 thecookieblogger Posted in daily cookie diary | No Comments »

if you are one of those folks who love to get a bite full of jam in every cookie, well, these cookies are just for you! i use seedless raspberry jam in this recipe, but any sturdy jam or jelly will work just fine! the possibilities are unlimited! and, if i may suggest, these cookies go perfect alongside a piping hot cup of cocoa!

ingredients
8 ounces cream cheese, softened to room temperature
1/2 cup (1 stick) unsalted butter, softened to room temperature
1/3 cup baker’s sugar
2 cups unbleached, all-purpose flour
1/2 teaspoon sea salt
1 egg yolk
1/2 teaspoon lukewarm water
1 1/2 cups seedless raspberry jam

instructions
1. in a large bowl, beat the cream cheese, butter and baker’s sugar until fluffy and pale in color.
2. incorporate flour and salt, beating on low speed, just until combined. (do not overmix)
3. divide dough in 1/2, flattening each into a disk. roll out to 1/8″ thickness, placing on parchment, then refrigerating for about 30 minutes.
4. mix egg yolk and 1/2 teaspoon lukewarm water until well combined.
5. remove one disk of dough from refrigerator, and place on cutting board. with round cookie cutter (i use a 2 1/2″ round, but you can also you a star shaped or square cutter), cut out cookies.
6. spoon raspberry jam into center of cut out cookie. lightly brush exposed portions of cookie dough with yolk/water mixture.
7. with your circular cookie cutouts, gently pinch edge to form 4 corners (jam will still be visible), and place on parchment-lined cookie sheet.
8. refrigerate for 30 minutes.
9. preheat oven to 375 degrees.
10. place cookie sheet in oven, baking until cookies are light golden brown, approximately 14-16 minutes.
11. remove from oven, transferring baking sheets to wire racks for complete cooling. when cookies are cool, remove from baking sheet and transfer to airtight container.
12. enjoy
yield: 40 cookies

AddThis Social Bookmark Button