Showing posts with label The 12 Days of Cookies. Show all posts
Showing posts with label The 12 Days of Cookies. Show all posts

Friday, December 18, 2009

12 Days of Cookies – The very last day…sort of

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This wonderful event, in it’s second year, is the brain child of Andrea of Andrea's Recipes, but this year is being organized and ran by Sandy of At the Baker's Bench.

How I got asked to be involved with this incredible group is beyond me but all the thanks goes to Kelly of Sass & Veracity and after last year I sure earned my way in the hard way! There are 10 of us that have decided to do The 12 Days of Cookies – A bon appétit cookie extravaganza. We will be choosing, baking, tasting, blogging and sharing with you a cookie a day for the first 12 days of December.
These cookies are coming from bon appetit's Holiday Cookie-a-Day Slideshow.

These are my partners in crime. We will all be choosing different cookies and surprising each other. How fun is that???? Be sure to check out their selections for the day!

Andrea of Andrea's Recipes
Claire of The Barefoot Kitchen
Courtney of Coco Cooks
Di of Di's Kitchen Notebook
Kelly of Sass & Veracity
Michelle of Big Black Dogs
RJ of Flamingo Musings
Sandy of At the Baker's Bench
Tiffany of The Nesting Project

P1020348

So for my 12th and final cookie (even though I am days over the deadline :() I chose to make something that wasn’t even part of the bon appétit Holiday Cookie-a-Day Slideshow.  I really need to feel like I have completed the challenge of 12 Days of Cookies though. This cookie is something that I needed to make for one of my girl’s class parties.  And one that she could help me with!!!  It’s easy and comes together really fast too…Man, did I ever cheat on this one!

Chocolate Haystacks (www.bigoven.com)

Ingredients

  • 1/2 cup butter or marg.
  • 2 cups sugar
  • 1/2 cup milk
  • 7 tblsp. cocoa.
  • 3 cups rolled oats
  • 1 tsp. vanilla
  • 1/2 cup coconut.

Preparation

Boil first 4 ingredients for 1 minute

Then add last 3 ingredients

Drop by teaspoonfuls onto foil lined cookie sheet and refrigerate.

Would I make these again?  Oh yes I would.  Took me about 10 minutes to pull it all together and the kids loved them…

Forgive me for cheating and not doing another bon appétit one but the girl’s really did want to help!!!

Tuesday, December 15, 2009

Day 11 of the 12 Days of Cookies – Chocolate Chip and Peppermint Crunch Crinkles

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This wonderful event, in it’s second year, is the brain child of Andrea of Andrea's Recipes, but this year is being organized and ran by Sandy of At the Baker's Bench.

How I got asked to be involved with this incredible group is beyond me but all the thanks goes to Kelly of Sass & Veracity and after last year I sure earned my way in the hard way! There are 10 of us that have decided to do The 12 Days of Cookies – A bon appétit cookie extravaganza. We will be choosing, baking, tasting, blogging and sharing with you a cookie a day for the first 12 days of December.
These cookies are coming from bon appetit's Holiday Cookie-a-Day Slideshow.

These are my partners in crime. We will all be choosing different cookies and surprising each other. How fun is that???? Be sure to check out their selections for the day!

Andrea of Andrea's Recipes
Claire of The Barefoot Kitchen
Courtney of Coco Cooks
Di of Di's Kitchen Notebook
Kelly of Sass & Veracity
Michelle of Big Black Dogs
RJ of Flamingo Musings
Sandy of At the Baker's Bench
Tiffany of The Nesting Project

P1020338

For the 11th and almost final cookie I was forced choose to make the Chocolate Chip and Peppermint Crunch Crinkles.  You see my daughter has been home sick for the past 2 days I inadvertently let her have some say in the cookie choice.  Truth be told I am a little tired of the flavor combinations of these cookies.  Lots of nuts, chocolate, cranberry and mint but without a lot of variety in the cookies themselves.  Oh well there is always next year and I am on my 11th batch of cookies so it is kinda hard to be too enthusiastic about cookies right now…hehehe!

Chocolate Chip and Peppermint Crunch Cookies

These fudgy treats, also known as crinkles, get their name from the small wrinkles that develop on top as they bake.

Ingredients:

  • 8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
  • 1/2 cup (1 stick) unsalted butter, cut into 1/2-inch pieces
  • 1 1/2 ounces unsweetened chocolate, chopped
  • 1/2 cup finely crushed red-and-white-striped hard peppermint candies
  • 6 1/2 tablespoons sugar
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 1 teaspoon peppermint extract
  • 1 1/2 cups all purpose flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (about 3 ounces) semisweet chocolate chips
  • Coarsely crushed peppermints
  • Powdered sugar

Directions:

Combine first 3 ingredients in heavy large saucepan. Stir over low heat until chocolates melt and mixture is smooth. Remove pan from heat. Mix in finely crushed mints and 6 1/2 tablespoons sugar. Cool mixture to lukewarm, stirring occasionally, about 30 minutes. Whisk eggs into chocolate mixture, 1 at a time, then whisk in vanilla extract and peppermint extract. Whisk flour, baking powder, and salt in small bowl to blend. Whisk flour mixture, then chocolate chips into chocolate mixture. Cover batter and chill until firm enough to shape, at least 3 hours and up to 1 day.

Position rack in center of oven and preheat to 325°F. Line 2 baking sheets with parchment paper. Using 1 generous tablespoonful for each cookie, roll dough between moistened palms into 1 1/4-inch-diameter balls, then arrange on prepared baking sheets, spacing 1 inch apart. Bake cookies, 1 sheet at a time, until puffed and cracked on top but still soft to touch in center, about 11 minutes. Let stand on sheets 5 minutes. Press coarsely crushed mints onto tops of cookies or sprinkle with powdered sugar. Transfer to racks; cool completely. (Can be made 1 week ahead. Store airtight between sheets of waxed paper in refrigerator.)

chocolate peppermint crinkles 2

Would I make these again? I think so.  I really liked them and so did the girls.  T. didn’t much like them and described their taste as “eating a chocolate cookie right after brushing your teeth” nice huh?  They were definitely easy enough to make and right now that is exactly what I was looking for.  They certainly would look pretty on a holiday cookie platter too…

Saturday, December 12, 2009

Day 10 of the 12 Days of Cookies – Brownie Thins!

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This wonderful event, in it’s second year, is the brain child of Andrea of Andrea's Recipes, but this year is being organized and ran by Sandy of At the Baker's Bench.

How I got asked to be involved with this incredible group is beyond me but all the thanks goes to Kelly of Sass & Veracity and after last year I sure earned my way in the hard way! There are 10 of us that have decided to do The 12 Days of Cookies – A bon appétit cookie extravaganza. We will be choosing, baking, tasting, blogging and sharing with you a cookie a day for the first 12 days of December.
These cookies are coming from bon appetit's Holiday Cookie-a-Day Slideshow.

These are my partners in crime. We will all be choosing different cookies and surprising each other. How fun is that???? Be sure to check out their selections for the day!

Andrea of Andrea's Recipes
Claire of The Barefoot Kitchen
Courtney of Coco Cooks
Di of Di's Kitchen Notebook
Kelly of Sass & Veracity
Michelle of Big Black Dogs
RJ of Flamingo Musings
Sandy of At the Baker's Bench
Tiffany of The Nesting Project

brownie thins

For the 10th cookies I decided to make Brownie Thins.  I needed something that was quick and easy and wanted something chocolate.  These should have fit the bill.  Several of my partners in crime had made these so I did know what I was up against.  Some issues with the part of the plastic wrap being used to spread these out so I skipped that part and just used the back of a spoon to spread them out.  I also had no pistachios so I used cashews…

Brownie Thins

Ingredients:

  • 6 tablespoons (3/4 stick) unsalted butter, cut into pieces
  • 2 ounces unsweetened chocolate, chopped
  • 1/2 cup sugar
  • 1 large egg
  • 3 tablespoons plus 1 teaspoon all purpose flour
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • Pinch of coarse kosher salt
  • Nonstick vegetable oil spray
  • 1/4 cup chopped pistachios

Directions:

  • Position rack in lowest third of oven; preheat to 350°F. Butter 2 baking sheets. Place butter and chocolate in medium microwave-safe bowl. Microwave on medium-high power until almost completely melted, about 1 minute. Whisk until smooth. Add sugar and egg; whisk until smooth, about 1 minute. Add flour, both extracts, and salt; stir just to blend. Let batter stand 10 minutes.

  • Scoop rounded teaspoonfuls batter onto prepared baking sheets, spacing apart (12 per sheet). Spray sheet of plastic wrap lightly with nonstick spray. Place, sprayed side down, over cookies. Using fingers, press each mound into 2 1/2- to 2 3/4-inch round. Remove plastic wrap. Sprinkle pistachios over rounds. Bake cookies, 1 sheet at a time, until slightly darker at edges and firm in center, about 7 minutes. Cool on sheet 2 minutes. Transfer cookies to rack; cool completely.

  • Would I make these again?  Nope.  These were soooo not forgiving.  I found them to be very bland tasting and not at all what I had hoped.  I even added salt to the tops of the last couple of batches hoping that would make them sing to me.  Too bad too because these were really a fast and easy cookie to make!

    Thursday, December 10, 2009

    Day 9 of the 12 Days of Cookies - White Chocolate and Peppermint Cookie Brittle

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    This wonderful event, in it’s second year, is the brain child of Andrea of Andrea's Recipes, but this year is being organized and ran by Sandy of At the Baker's Bench.

    How I got asked to be involved with this incredible group is beyond me but all the thanks goes to Kelly of Sass & Veracity and after last year I sure earned my way in the hard way! There are 10 of us that have decided to do The 12 Days of Cookies – A bon appétit cookie extravaganza. We will be choosing, baking, tasting, blogging and sharing with you a cookie a day for the first 12 days of December.
    These cookies are coming from bon appetit's Holiday Cookie-a-Day Slideshow.

    These are my partners in crime. We will all be choosing different cookies and surprising each other. How fun is that???? Be sure to check out their selections for the day!

    Andrea of Andrea's Recipes
    Claire of The Barefoot Kitchen
    Courtney of Coco Cooks
    Di of Di's Kitchen Notebook
    Kelly of Sass & Veracity
    Michelle of Big Black Dogs
    RJ of Flamingo Musings
    Sandy of At the Baker's Bench
    Tiffany of The Nesting Project

    P1020258

    For Day 9 I choose to make White Chocolate and Peppermint Cookie Brittle.  Not sure why I choose this recipe as everyone in the house is rather put off by white chocolate.  But make it I did and I am so glad about it.  These cookies are delicious!  They turn into a nice hard cookie like brittle and then the candy melts and hardens inside as well.  Just a really perfect cookie and really, really pretty too!

    White Chocolate and Peppermint Cookie Brittle

    Ingredients:

    • 1 1/2 cups all purpose flour
    • 1/2 teaspoon baking soda
    • 1/4 teaspoon salt
    • 3/4 cup (1 1/2 sticks) unsalted butter, melted, cooled slightly
    • 1/2 cup sugar
    • 1/3 cup (packed) golden brown sugar
    • 1 teaspoon vanilla extract
    • 10 ounces high-quality white chocolate (such as Lindt or Perugina), chopped into 1/3-inch pieces, divided
    • 3/4 cup coarsely crushed red-and-white-striped hard peppermint candies (about 6 ounces), divided

    Directions:

    • Preheat oven to 350°F. Line baking sheet with parchment paper. Whisk flour, baking soda, and salt in medium bowl. Whisk melted butter, both sugars, and vanilla in large bowl until smooth. Stir in flour mixture until just blended. Stir in 1 cup chopped white chocolate and 1/2 cup crushed peppermint candy.

    • Transfer dough to prepared sheet. Press dough into 14x8-inch rectangle, about 3/8 inch thick. Bake cookie until top is firm and dark golden, about 30 minutes. Cool on sheet 10 minutes. Transfer to rack; cool completely.

    • Stir remaining white chocolate in top of double boiler over barely simmering water until melted and smooth. Using small spoon, drizzle about half of melted chocolate in thin lines over cooled cookie. Sprinkle remaining crushed peppermint candies over chocolate. Drizzle remaining white chocolate over top. Let stand until white chocolate sets, about 1 hour. Break cookie into irregular 2- to 3-inch pieces. DO AHEAD Can be made 2 days ahead. Store in airtight container at room temperature.

    P1020252

    Would I make these again?  Oh yes I would, and maybe even for Saturday for a bake sale.  These are wonderful.  Crunchy, chewy, sweet and gooey!  LOVE, LOVE, Love them!

    Wednesday, December 9, 2009

    Day 8 of the 12 Days of Cookies – Chocolate Mint Cookies!

    image 

    This wonderful event, in it’s second year, is the brain child of Andrea of Andrea's Recipes, but this year is being organized and ran by Sandy of At the Baker's Bench.

    How I got asked to be involved with this incredible group is beyond me but all the thanks goes to Kelly of Sass & Veracity and after last year I sure earned my way in the hard way! There are 10 of us that have decided to do The 12 Days of Cookies – A bon appétit cookie extravaganza. We will be choosing, baking, tasting, blogging and sharing with you a cookie a day for the first 12 days of December.
    These cookies are coming from bon appetit's Holiday Cookie-a-Day Slideshow.

    These are my partners in crime. We will all be choosing different cookies and surprising each other. How fun is that???? Be sure to check out their selections for the day!

    Andrea of Andrea's Recipes
    Claire of The Barefoot Kitchen
    Courtney of Coco Cooks
    Di of Di's Kitchen Notebook
    Kelly of Sass & Veracity
    Michelle of Big Black Dogs
    RJ of Flamingo Musings
    Sandy of At the Baker's Bench
    Tiffany of The Nesting Project

    Day 8 of the 12 Days of Cookies brought me back to wanting chocolate.  These Chocolate Mint Cookies fit the bill perfectly too.  Just the right amount of mint and I thought I would pretty them up with just a drizzle of chocolate and some sparkling white sugar…

    P1020246

    Chocolate Mint Cookies

    Ingredients:

    • 1 1/2 cups all purpose flour
    • 3/4 cup unsweetened cocoa powder (preferably Dutch-process)
    • 1/4 teaspoon salt
    • 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
    • 3/4 teaspoon peppermint extract
    • 1/2 teaspoon vanilla extract
    • 1 cup sugar
    • 1 large egg
    • 6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped

    Directions:

    Whisk flour, cocoa powder, and salt in medium bowl to blend. Using electric mixer, beat butter in large bowl until smooth. Beat in peppermint extract and vanilla extract. Beat in sugar in 3 additions. Add egg and beat until blended. Add dry ingredients and beat just until blended (dough will be sticky).

    Divide dough between 2 sheets of plastic wrap. Using plastic wrap as aid, form dough on each into 2-inch-diameter log. Wrap with plastic and refrigerate dough until well chilled, at least 2 hours. (Dough can be prepared 1 day ahead. Keep refrigerated.)

    Position 1 rack in center and 1 rack in top third of oven; preheat to 350°F. Line 2 baking sheets with parchment paper. Unwrap cookie dough logs; roll briefly on work surface to form smooth round logs. Cut logs crosswise into 1/4-inch-thick rounds. Place rounds on prepared baking sheets, spacing 1 inch apart. Bake cookies until tops and edges are dry to touch, about 15 minutes. Transfer baking sheets with cookies to racks; cool completely. Stir chocolate in top of double boiler set over simmering water until melted and smooth. Remove from over water. Cool melted chocolate until slightly thickened but still pourable, about 10 minutes. Dip fork into melted chocolate, then wave fork back and forth over cookies, drizzling melted chocolate thickly over cookies in zigzag pattern. Refrigerate cookies on baking sheets until chocolate is set, about 10 minutes. (Cookies can be made 1 week ahead. Refrigerate in airtight container between sheets of parchment paper or waxed paper.)

    P1020243

    Would I make these again?  Yes I would.  They are a good sturdy cookie that could be dressed up real easily for a holiday platter!  Everyone liked them even people who are not huge mint fans.  Really liked these ones!

    Tuesday, December 8, 2009

    Day 7 of the 12 Days of Cookies – Coconut-Orange Snowballs!

    image

    This wonderful event, in it’s second year, is the brain child of Andrea of Andrea's Recipes, but this year is being organized and ran by Sandy of At the Baker's Bench.

    How I got asked to be involved with this incredible group is beyond me but all the thanks goes to Kelly of Sass & Veracity and after last year I sure earned my way in the hard way! There are 10 of us that have decided to do The 12 Days of Cookies – A bon appétit cookie extravaganza. We will be choosing, baking, tasting, blogging and sharing with you a cookie a day for the first 12 days of December.
    These cookies are coming from bon appetit's Holiday Cookie-a-Day Slideshow.

    These are my partners in crime. We will all be choosing different cookies and surprising each other. How fun is that???? Be sure to check out their selections for the day!

    Andrea of Andrea's Recipes
    Claire of The Barefoot Kitchen
    Courtney of Coco Cooks
    Di of Di's Kitchen Notebook
    Kelly of Sass & Veracity
    Michelle of Big Black Dogs
    RJ of Flamingo Musings
    Sandy of At the Baker's Bench
    Tiffany of The Nesting Project

    So this is the 7th cookie I have made for the 12 days of cookies.  Unfortunately this is the 8th day of the project!  All I am going to say is better luck next year!  There is just no way I cold keep up the pace!

    For the 7th cookie I choose to make the Coconut-Orange Snowballs.  They looked so elegant on all the plates I had seen.  Fortunately the coconut flavor is real mild because I didn’t use the coconut extract in it just the toasted coconut as no one in the house is really a huge fan of coconut.

    P1020238

    Coconut-Orange Snowballs

    Ingredients:

    • 1 1/4 cups sweetened flaked coconut
    • 1 cup (2 sticks) unsalted butter, room temperature
    • 2 1/4 cups sifted powdered sugar (sifted, then measured)
    • 1 1/2 teaspoons vanilla extract
    • 3/4 teaspoon coconut extract
    • 2 1/4 cups all purpose flour
    • 1 1/2 tablespoons grated orange peel
    • 1/2 teaspoon salt

    Directions:

    Preheat oven to 350°F. Bake coconut on rimmed baking sheet until light golden, stirring occasionally, about 12 minutes.

    Using electric mixer, beat butter, 1/2 cup powdered sugar, and both extracts in bowl to blend well. Beat in flour, orange peel, and salt. Stir in coconut. Cover and chill at least 1 hour and up to 1 day. Soften dough slightly before shaping.

    Preheat oven to 350°F. Line 2 large baking sheets with parchment paper. Using 1 level tablespoon dough for each cookie, roll dough between palms of hands into balls. Place on prepared sheets, spacing 1 inch apart. Bake until golden on bottom but pale on top, about 18 minutes. Transfer cookies to racks; cool 5 minutes. Place remaining 1 3/4 cups powdered sugar in bowl. Roll hot cookies in powdered sugar, covering completely. Cool cookies on rack. Roll cookies in powdered sugar again, coating generously. (Can be made 5 days ahead. Store airtight between sheets of waxed paper at room temperature.)

    Would I make these again?  Don’t think so.  I found them a little dry.  That could have been my fault for skipping the 3/4 tsp of coconut extract but I doubt it.  They do look pretty though with all the icing sugar on them!!!

    Sunday, December 6, 2009

    Chocolate-Glazed Mocha Fans

    image

    This wonderful event, in it’s second year, is the brain child of Andrea of Andrea's Recipes, but this year is being organized and ran by Sandy of At the Baker's Bench.

    How I got asked to be involved with this incredible group is beyond me but all the thanks goes to Kelly of Sass & Veracity and after last year I sure earned my way in the hard way! There are 10 of us that have decided to do The 12 Days of Cookies – A bon appétit cookie extravaganza. We will be choosing, baking, tasting, blogging and sharing with you a cookie a day for the first 12 days of December.
    These cookies are coming from bon appetit's Holiday Cookie-a-Day Slideshow.

    These are my partners in crime. We will all be choosing different cookies and surprising each other. How fun is that???? Be sure to check out their selections for the day!

    Andrea of Andrea's Recipes
    Claire of The Barefoot Kitchen
    Courtney of Coco Cooks
    Di of Di's Kitchen Notebook
    Kelly of Sass & Veracity
    Michelle of Big Black Dogs
    RJ of Flamingo Musings
    Sandy of At the Baker's Bench
    Tiffany of The Nesting Project

    We are on the 6th Day!!!  Halfway done and so far I have been keeping up.  Now it would be a whole other story if you asked my family how I was doing…laundry half done, kitchen perpetually a mess.  You get the picture right?

    Anyway for the 6th day of the 12 Days of Cookies I had decided to make the Coconut Orange Snowballs but when I pulled out my coconut I realized that the kids have been nibbling on it and there is not nearly enough left for the recipe!  Quick change of plans.  I have things to do today.  Decided on the Chocolate-Glazed Mocha Fans because I have some really yummy Callebaut Chocolate for the glaze!

    P1020236

    Chocolate-Glazed Mocha Fans

    Ingredients:

    • Nonstick vegetable oil spray
    • 1 1/2 cups all purpose flour
    • 1/2 cup unsweetened cocoa powder
    • 2 teaspoons instant espresso powder or coffee powder
    • 1/2 teaspoon salt
    • 1 cup (2 sticks) unsalted butter, room temperature
    • 1 cup (packed) golden brown sugar
    • 3/4 cup whipping cream
    • 8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped

    Directions:

    Preheat oven to 325°F. Spray 10-inch-diameter tart pan with removable bottom with nonstick spray. Sift flour, unsweetened cocoa powder, espresso powder and salt into medium bowl. Using electric mixer, beat butter and brown sugar in large bowl until well blended. Add dry ingredients and beat just until dough clumps together. Using fingertips, press dough evenly onto bottom of prepared tart pan.

    Bake shortbread until firm around edges and baked through but slightly soft in center, about 35 minutes. Cool 10 minutes. Gently remove pan sides. Using large sharp knife, cut warm shortbread into 16 wedges. Cool completely on pan bottom on rack.

    Bring cream to simmer in medium saucepan. Remove from heat. Add chocolate; stir until melted and smooth. Let stand until glaze begins to thicken but is still pourable, about 10 minutes. Place shortbread wedges on rack set over large baking sheet. Spoon glaze over shortbread, allowing some of glaze to run down sides and spreading over sides with small spatula. Chill just until chocolate is firm, about 45 minutes.

    P1020233

    Would I make these again?  Yes I would.  These were truly delicious.  Once I tasted them though I didn’t want too much chocolate on them but I did want some nuts so I dipped them in chocolate and added some chopped pecans to them.  Now that was GOOD!

    Saturday, December 5, 2009

    12 Days of Cookies – a bon appétit cookie extravaganza! Day5…Orange-Almond Lace Cookies

    image

    This wonderful event, in it’s second year, is the brain child of Andrea of Andrea's Recipes, but this year is being organized and ran by Sandy of At the Baker's Bench.

    How I got asked to be involved with this incredible group is beyond me but all the thanks goes to Kelly of Sass & Veracity and after last year I sure earned my way in the hard way! There are 10 of us that have decided to do The 12 Days of Cookies – A bon appétit cookie extravaganza. We will be choosing, baking, tasting, blogging and sharing with you a cookie a day for the first 12 days of December.
    These cookies are coming from bon appetit's Holiday Cookie-a-Day Slideshow.

    These are my partners in crime. We will all be choosing different cookies and surprising each other. How fun is that???? Be sure to check out their selections for the day!

    Andrea of Andrea's Recipes
    Claire of The Barefoot Kitchen
    Courtney of Coco Cooks
    Di of Di's Kitchen Notebook
    Kelly of Sass & Veracity
    Michelle of Big Black Dogs
    RJ of Flamingo Musings
    Sandy of At the Baker's Bench
    Tiffany of The Nesting Project

    P1020227

    Day 5 and the cookies keep coming!  Today’s cookie is an Orange-Almond Lace Cookie.  I am truly not a fan of almonds but after the pecan lace cookies I made I really wanted to try these one!  I am so glad that I did.  They are truly delicious.  Tony is taking them to work today and I am sure they will be a hit!

    Orange-Almond Lace Cookies

    yield: Makes about 24

    The egg makes these a little less delicate (and less likely to break) than traditional lace cookies.

    Ingredients:

    • 3/4 cup (1 1/2 sticks) unsalted butter
    • 1 1/2 cups finely chopped almonds
    • 3/4 cup sugar
    • 1 tablespoon all purpose flour
    • 2 teaspoons grated orange peel
    • 1/2 teaspoon salt
    • 1 large egg, beaten to blend

    Directions:

    Preheat oven to 325°F. Line large baking sheet with parchment paper. Stir 3/4 cup butter in heavy medium saucepan over medium-low heat until melted. Remove from heat. Stir in nuts, sugar, flour, orange peel and salt; then stir in egg. Drop some batter by generous tablespoonfuls onto prepared baking sheet, spacing 3 inches apart (cookies will spread).

    Bake cookies until lacy and golden brown, about 15 minutes. Gently slide parchment paper with cookies onto rack; cool completely. Transfer cookies to paper towels. Repeat with remaining batter, lining cooled baking sheet with clean parchment for each batch. (Can be made ahead. Store between sheets of waxed paper in airtight container at room temperature up to 1 week or freeze up to 1 month.)

    P1020228

    Would I make these again?  I think so.  They were really good and very fast and simple to make.  But are they a “to die for” cookie?  Not really.  A nice addition to a cookie platter though!

    Friday, December 4, 2009

    12 Days of Cookies – a bon appétit cookie extravaganza! Cranberry-Orange Drop Cookies

    image

    This wonderful event, in it’s second year, is the brain child of Andrea of Andrea's Recipes, but this year is being organized and ran by Sandy of At the Baker's Bench.

    How I got asked to be involved with this incredible group is beyond me but all the thanks goes to Kelly of Sass & Veracity and after last year I sure earned my way in the hard way! There are 10 of us that have decided to do The 12 Days of Cookies – A bon appétit cookie extravaganza. We will be choosing, baking, tasting, blogging and sharing with you a cookie a day for the first 12 days of December.
    These cookies are coming from bon appetit's Holiday Cookie-a-Day Slideshow.

    These are my partners in crime. We will all be choosing different cookies and surprising each other. How fun is that???? Be sure to check out their selections for the day!

    Andrea of Andrea's Recipes
    Claire of The Barefoot Kitchen
    Courtney of Coco Cooks
    Di of Di's Kitchen Notebook
    Kelly of Sass & Veracity
    Michelle of Big Black Dogs
    RJ of Flamingo Musings
    Sandy of At the Baker's Bench
    Tiffany of The Nesting Project

    orange cranberry

    For Day 4 of the 12 Days of Cookies I choose to make these flavorful little ones because after Day 3’s disaster with a rolled and cut cookie I was taking no chances at all!

    Really glad too.  These are delicious and decidedly a very adult cookie!  They have fresh and dried cranberries in them as well as lots of orange zest and then to top all of that off you add fresh ginger to the mix!  Just a wonderfully full flavored cookie.  The only thing I changed was adding pistachios.  For some reason I can’t find any plain just the really salty ones so I use pecans and skipped the walnuts as well.  I also added more orange zest after reading the other comments on the recipe.

    Cranberry-Orange Drop Cookiesyield: Makes about 48Colorful bits of cranberries, walnuts, and pistachios make these simple cookies sparkle for the holidays.

    Ingredients:

    • 2 cups (packed) dried sweetened cranberries (about 10 ounces)
    • 1/3 cup orange juice
    • 2 cups all purpose flour
    • 1 teaspoon ground cinnamon
    • 1 teaspoon baking powder
    • 3/4 teaspoon ground ginger
    • 1/4 teaspoon baking soda
    • 1/4 teaspoon salt
    • 1 cup (2 sticks) unsalted butter, room temperature
    • 1 cup (packed) golden brown sugar
    • 1 large egg
    • 1 tablespoon minced peeled fresh ginger
    • 2 teaspoons vanilla extract
    • 1 1/2 teaspoons grated orange peel
    • 3/4 cup chopped walnuts
    • 3/4 cup chopped unsalted natural pistachios
    • 1/2 cup coarsely chopped fresh or frozen cranberries

    Directions:

    Butter 3 baking sheets. Combine dried sweetened cranberries and orange juice in small bowl. Let stand until dried cranberries soften slightly, stirring occasionally, about 30 minutes.

    Whisk all purpose flour, ground cinnamon, baking powder, ground ginger, baking soda, and salt in medium bowl until just blended.

    Position rack in center of oven and preheat to 350°F. Using electric mixer, beat room-temperature butter and golden brown sugar in large bowl until smooth. Add 1 egg, minced ginger, vanilla extract, and grated orange peel and beat until well blended, about 2 minutes. Beat in flour-spice mixture. Stir in chopped walnuts, chopped pistachios, coarsely chopped fresh or frozen cranberries, and dried cranberries with any juices that have accumulated.

    Drop cookie dough by rounded tablespoonfuls onto prepared baking sheets, spacing tablespoonfuls about 1 1/2 inches apart. Bake cookies, 1 baking sheet at a time, until golden and almost firm to touch in center, about 18 minutes. Cool cookies on baking sheets 5 minutes. Transfer to racks; cool cookies completely. (Cookies can be made 2 days ahead. Store cookies in airtight container at room temperature.)

    orange cranberry 2

    Would I make these again?  Yes I would and that is so refreshing after yesterdays cookie fail!  These were really, really good and quite adult like.  I loved the pecans in them and the fresh cranberries and ginger.  Really good…

    Thursday, December 3, 2009

    12 Days of Cookies – a bon appétit cookie extravaganza! Chocolate Peppermint Stars

    image

    This wonderful event, in it’s second year, is the brain child of Andrea of Andrea's Recipes, but this year is being organized and ran by Sandy of At the Baker's Bench.

    How I got asked to be involved with this incredible group is beyond me but all the thanks goes to Kelly of Sass & Veracity and after last year I sure earned my way in the hard way! There are 10 of us that have decided to do The 12 Days of Cookies – A bon appétit cookie extravaganza. We will be choosing, baking, tasting, blogging and sharing with you a cookie a day for the first 12 days of December.
    These cookies are coming from bon appetit's Holiday Cookie-a-Day Slideshow.

    These are my partners in crime. We will all be choosing different cookies and surprising each other. How fun is that???? Be sure to check out their selections for the day!

    Andrea of Andrea's Recipes
    Claire of The Barefoot Kitchen
    Courtney of Coco Cooks
    Di of Di's Kitchen Notebook
    Kelly of Sass & Veracity
    Michelle of Big Black Dogs
    RJ of Flamingo Musings
    Sandy of At the Baker's Bench
    Tiffany of The Nesting Project

    CHocolate stars

    So, I guess you can tell that they don’t look very star like right?  These cookies and I were doomed right from the start.  Still not sure where I went wrong.  I followed the recipe to a tee.  The only thing I can think of is that it was just too stinky hot in here and the recipe is kinda weird.  No egg, no baking soda or baking powder.  Hmmm…

    Here is my star attempt…

    P1020201

    Not very star like right?  I decided that I was not gong to waste any more chocolate on these cookies so I just put the candy cane crumbles on them before I baked them.  I realized after that wasn’t such a good idea so on the drop ones I made I just pressed it into it when it was baked.

    Chocolate Peppermint Stars
    Servings: Makes about 32 cookies. 

    Ingredients
    • 1 1/4 cups all purpose flour
    • 1/2 cup unsweetened cocoa powder
    • 1/2 teaspoon salt
    • 1 cup (2 sticks) unsalted butter, room temperature
    • 1 cup powdered sugar
    • 1 teaspoon vanilla extract
    • 6 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
    • 1/2 cup (about 3 1/2 ounces) finely crushed red-and-white-striped hard peppermint candies
    Preparation
    • Sift flour, cocoa, and salt into medium bowl. Beat butter and sugar in large bowl until smooth. Beat in vanilla. Add dry ingredients; beat until dough holds together. Divide dough in half. Shape each piece into disk. Wrap in plastic; chill until firm enough to roll, at least 45 minutes and up to 1 day.

    • Set rack in center of oven and preheat to 300°F. Line 2 rimmed baking sheets with parchment. Roll out 1 dough disk on floured surface to 1/4-inch thickness. Using 3-inch star-shaped cutter, cut out cookies. Transfer to sheets, spacing 1 inch apart. Gather scraps into ball. Wrap; chill until firm, about 30 minutes.

    • Bake cookies, 1 sheet at a time, until tops feel firm to touch, about 25 minutes. Cool on sheets 10 minutes. Transfer to racks and cool completely. Repeat rolling, cutting, and baking until all dough is used. DO AHEAD Can be made ahead. Store airtight at room temperature up to 3 days or freeze up to 2 weeks.

    • Stir chocolate in small metal bowl set over saucepan of barely simmering water until smooth. Using small spoon, drizzle chocolate over cookies in zigzag lines. Sprinkle with crushed candies. Drizzle remaining chocolate over. Let stand until chocolate is set, at least 1 hour. DO AHEAD Can be made 3 days ahead. Store cookies between sheets of waxed paper in airtight container at room temperature.

    CHocolate stars 2

    Would I make these again?  No way!  As RJ of Flamingo Musings pointed out they could be saved by adding an egg, more flour, change to regular sugar and add baking powder...Hehehe!

    Wednesday, December 2, 2009

    12 Days of Cookies – A bon appetit cookie extravaganza! Pecan Lace Sandwich Cookies with Orange Buttercream

    image

    This wonderful event, in it’s second year, is the brain child of Andrea of Andrea's Recipes, but this year is being organized and ran by Sandy of At the Baker's Bench.

    How I got asked to be involved with this incredible group is beyond me but all the thanks goes to Kelly of Sass & Veracity and after last year I sure earned my way in the hard way! There are 10 of us that have decided to do The 12 Days of Cookies – A bon appétit cookie extravaganza. We will be choosing, baking, tasting, blogging and sharing with you a cookie a day for the first 12 days of December.
    These cookies are coming from bon appetit's Holiday Cookie-a-Day Slideshow.

    These are my partners in crime. We will all be choosing different cookies and surprising each other. How fun is that???? Be sure to check out their selections for the day!

    Andrea of Andrea's Recipes
    Claire of The Barefoot Kitchen
    Courtney of Coco Cooks
    Di of Di's Kitchen Notebook
    Kelly of Sass & Veracity
    Michelle of Big Black Dogs
    RJ of Flamingo Musings
    Sandy of At the Baker's Bench
    Tiffany of The Nesting Project

    P1020197

    Day 2 of the 12 Days of Cookies was a HUGE success!  I loved these cookies and could sit down and eat a whole bath of them!  Lucky for me the batches are really small…

    Pecan Lace Sandwich Cookies with Orange Buttercream (bonappetit.com)

    The orange juice and grated peel in the icing between these gorgeous crispy pecan lace sandwich cookies makes them an ideal accompaniment to any holiday dessert spread.

    Makes about 18 (I only got 12 out of this)

    Ingredients
    COOKIES
    • 1/4 cup (1/2 stick) unsalted butter, room temperature
    • 1/3 cup sugar
    • 2 tablespoons light corn syrup
    • 1/3 cup all purpose flour
    • 1 cup coarsely ground pecans (about 4 ounces)
    • 1 teaspoon vanilla extract
    FILLING
    • 1 cup powdered sugar
    • 1/4 cup (1/2 stick) unsalted butter, room temperature
    • 1 tablespoon orange juice
    • 3/4 teaspoon grated orange peel
    Preparation
    COOKIES
    • Position rack in center of oven and preheat to 350°F. Line 2 baking sheets with parchment paper. Stir butter, sugar, and corn syrup in heavy medium saucepan over low heat until melted and smooth. Bring to boil over medium-high heat, stirring constantly. Remove from heat. Stir in flour. Add nuts and vanilla; stir to combine.

    • Drop dough by teaspoonfuls onto prepared baking sheets, spacing 2 inches apart. Bake cookies, 1 sheet at a time, until bubbling and lightly browned, about 11 minutes. Cool on sheets 10 minutes. Transfer to rack; cool completely.

    FILLING
    • Whisk all ingredients in medium bowl until smooth. Spread 1 teaspoon filling onto bottom of 1 cookie. Top with second cookie, bottom side down, pressing lightly to adhere. Repeat with remaining cookies. DO AHEAD Can be made 2 days ahead. Store between sheets of waxed paper in airtight container at room temperature.

    P1020200

    Would I make these again? Oh yes, but I am not sure what for.  I guess if I made them smaller they would be good for a cookie platter but otherwise they are really a stand alone cookie and would really steal the show!

    Tuesday, December 1, 2009

    12 Days of Cookies – A bon appétit cookie extravaganza! Triple-Chocolate Cranberry Oatmeal Cookies…

    image

    This wonderful event, in it’s second year, is the brain child of Andrea of Andrea's Recipes, but is being organized and ran by Sandy of At the Baker's Bench.

    How I got asked to be involved with this incredible group is beyond me but all the thanks goes to Kelly of Sass & Veracity and after last year I sure earned my way in the hard way! There are 10 of us that have decided to do The 12 Days of Cookies – A bon appétit cookie extravaganza. We will be choosing, baking, tasting, blogging and sharing with you a cookie a day for the first 12 days of December.
    These cookies are coming from bon appetit's Holiday Cookie-a-Day Slideshow.

    These are my partners in crime. We will all be choosing different cookies and surprising each other. How fun is that???? Be sure to check out their selections for the day!

    Andrea of Andrea's Recipes
    Claire of The Barefoot Kitchen
    Courtney of Coco Cooks
    Di of Di's Kitchen Notebook
    Kelly of Sass & Veracity
    Michelle of Big Black Dogs
    RJ of Flamingo Musings
    Sandy of At the Baker's Bench
    Tiffany of The Nesting Project

    For my first cookie and to kick of the event I have chosen and rather simple cookie. I based my choice on the ingredients I had on hand in my pantry and the use of fresh cranberries was intriguing! Lucky for me they are totally delicious! I did skip the white chocolate as no one in the house is a fan and I had major problems with the drizzle…you still get the idea right?

    cranberry

    Triple-Chocolate Cranberry Oatmeal Cookies (bonappetit.com)

    Chunks of fresh cranberries and dark, milk, and white chocolate chips dress up oatmeal cookies for the holidays.

    Makes about 30

    Ingredients
    • 1 cup all purpose flour
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon cinnamon
    • 1/4 teaspoon salt
    • 10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
    • 1/2 cup sugar
    • 1/2 cup (packed) golden brown sugar
    • 1 large egg
    • 1 teaspoon vanilla extract
    • 1 cup old-fashioned oats
    • 1/2 cup semisweet chocolate chips
    • 1/2 cup milk chocolate chips
    • 1/2 cup white chocolate chips
    • 1/2 cup coarsely chopped fresh or frozen cranberries
    • 2 ounces milk chocolate or white chocolate, chopped (for drizzling)
    Preparation
    • Position rack in center of oven and preheat to 350°F. Line 2 large rimmed baking sheets with parchment paper. Whisk flour, baking soda, cinnamon, and salt in medium bowl to blend. Using electric mixer, beat butter and both sugars in large bowl until smooth. Beat in egg and vanilla. Add flour mixture and oats and stir until blended. Stir in all chocolate chips and cranberries.

    • Drop batter by rounded tablespoonfuls onto prepared sheets, 2 inches apart. Bake cookies, 1 sheet at a time, until edges are light brown, about 16 minutes. Cool on sheets 5 minutes. Transfer to rack; cool completely.

    • Stir chopped milk chocolate in top of double boiler until melted and smooth. Using small spoon, drizzle melted chocolate over cookies in zigzag pattern. Let stand until milk chocolate sets, about 1 hour. DO AHEAD Can be made 2 days ahead. Store in airtight container at room temperature.

    cranberry2

    Would I make these again? Not so sure. Yes, they were good but I already have a cranberry, chocolate, oatmeal cookie that I love…

    Friday, December 12, 2008

    12 Days of Cookies - A Gourmet cookie extravaganza


    This wonderful event is the brain child of Andrea of Andreas Recipes. How I got asked to be involved with this incredible group is beyond me but all the thanks goes to Kelly of Sass & Veracity. There are 7 of us that have decided to do The 12 Days of Cookies - A Gourmet cookie extravaganza. We will be choosing, baking, tasting, blogging and sharing with you a cookie a day for the next 12 days of December.

    These cookies are coming from Gourmet's Favorite Cookie Recipes: 1941-2008.
    They’ve published a lot of cookie recipes in their 68-year history, many of them around the winter holidays. This season they decided to choose the very best from each year.

    These are my partners in crime. We will all be choosing different cookies and surprising each other. How fun is that???? Be sure to check out their selections for the day!

    Jerry - Cooking...by the seat of my Pants
    Sandy -At the Baker's Bench
    Courtney - Coco Cooks
    Kelly - Sass & Veracity
    Claire - The Barefoot Kitchen
    Andrea - Andreas Recipes


    Day 12 of the 12 Days of Cookies features Chocolate Wafers!

    n the 1950s, Gourmet was quite smitten with wafer cookies, and these are the ideal chocolate version—thin and deeply chocolaty. To make for easy rolling, chill the dough until quite firm (overnight is best).-Gourmet

    Chocolate Wafers - February 1950 (link to the recipe as it was originally printed)

    3/4 cup of butter
    1-1/4 cup of sugar
    1 Tbsp Rum Extract
    1 egg
    1-1/2 cup flour
    3/4 cup breakfast cocoa (???)
    1-1/2 tsp baking powder
    1/4 tsp salt

    • Cream butter, add gradually the sugar. Cream them together until light and fluffy.
    • Add run extract and egg to the butter/sugar mixture and beat thoroughly.
    • Sift together the flour, cocoa powder, baking powder and salt
    • Add the dry ingredients gradually, mixing well after each addition to make a light dough.
    • Roll the dough out to 1/8 " in thickness on a lightly floured board and cut with a floured cookie cutter into round about 2-1/2 " in diameter.
    • Place the rounds on an ungreased baking sheet and bake for about 8 mins. in a 400 degree oven.
    • makes 6 dozen cookies.
    Crappy picture but it shows how some of them are burnt!

    My family made me make these! They wanted chocolate after all of the others that I have posted! I really liked these but mine are nothing like what the ones Gourmet magazine made. Somehow missed the part about the chilling time???? So I made my cookies and wanted to roll them out. The stuff was like glue and I knew this wasn't going to work for me. I rolled it into a log and set it in the freezer. I was short on time (can you tell). Pulled the log out and sliced it. Could I get it thin enough? No way, my dough was still too soft but I needed to get these in the oven! I rolled the edges in sugar and plopped them in. I knew my timing was going to off but I sure didn't mean to burn them!!!

    I am really kind of sad that this event is coming to an end. At a crazy time of the year I didn't even have to think about what I was going to post on any given day and I got to bond with some wonderful people over our trials and tribulations of these recipes!!! Do I wish this last cookie had of turned out better? Oh yes, I would love to be going out with a blaze of glory but my timing was off and these are what I ended with!

    Would I make these again? Probably not. Too many other great cookies out there that have decent directions attached to them!

    All in all I am so glad that I was invited to do this. I couldn't have been with a better group of people:

    Jerry - Cooking...by the seat of my Pants
    Sandy -At the Baker's Bench
    Courtney - Coco Cooks
    Kelly - Sass & Veracity
    Claire - The Barefoot Kitchen
    Andrea - Andreas Recipes

    But...I am really disappointed in Gourmet Magazine and the cookie recipes that they published on Gourmet.com. Some of these recipes were terrible and others could be salvaged. Maybe one or two turned out great. I think I am going to do a round up of my cookies over the weekend so I can see and have a clearer mind about my 12 Days of Cookies!!!

    As Always...

    Happy Entertaining!!!

    Judy
    www.nofearentertaining.com

    Thursday, December 11, 2008

    The 12 Days of Cookies - A Gourmet cookie extravaganza

    This wonderful event is the brain child of Andrea of Andreas Recipes. How I got asked to be involved with this incredible group is beyond me but all the thanks goes to Kelly of Sass & Veracity. There are 7 of us that have decided to do The 12 Days of Cookies - A Gourmet cookie extravaganza. We will be choosing, baking, tasting, blogging and sharing with you a cookie a day for the next 12 days of December.

    These cookies are coming from Gourmet's Favorite Cookie Recipes: 1941-2008.
    They’ve published a lot of cookie recipes in their 68-year history, many of them around the winter holidays. This season they decided to choose the very best from each year.

    These are my partners in crime. We will all be choosing different cookies and surprising each other. How fun is that???? Be sure to check out their selections for the day!

    Jerry - Cooking...by the seat of my Pants
    Sandy -At the Baker's Bench
    Courtney - Coco Cooks
    Kelly - Sass & Veracity
    Claire - The Barefoot Kitchen
    Andrea - Andreas Recipes


    Day 11 of the 12 Days of Cookies features Spritz or Norwegian Butter Cookies!

    Simple, classic, and very buttery, these Norwegian cookies are typically made with a cookie press. But we like them just as much when they are baked in rounds or piped into little S’s (using a pastry bag fitted with a 1/2-inch star tip).- Gourmet

    Spritz or Norwegian Butter Cookies - March 1983 (link to the recipe as it was originally printed)

    Ingredients:
    • 3 sticks (1 1/2 cups) unsalted butter, softened
    • 1 cup sugar
    • 1 1/2 teaspoons vanilla
    • 1/2 teaspoon almond extract
    • 1 large egg, lightly beaten
    • 4 cups all-purpose flour sifted with 1/2 teaspoon double-acting baking powder
    • 1/2 teaspoon salt
    Directions:
    • In a large bowl cream the butter, beat in the sugar, a little at a time, the vanilla, and the almond extract, and beat the mixture until it is light and fluffy.
    • Add the egg and combine the mixture well.
    • Add the flour mixture and combine the dough well.
    • Form the dough into walnut-size balls and arrange the balls 3 inches apart on ungreased baking sheets. Using a fork flatten the balls 3 inches apart on ungreased baking sheets. Using a fork flatten the balls to form cookies 1/3 to 1/2 inch thick, making a crosshatch design.
    • Bake the cookies in a preheated moderate oven (350° F.) for 10 to 15 minutes, or until they are golden around the edges, and transfer them with a spatula to racks to cool. Store the cookies in airtight containers. Makes about 70 cookies.
    Can you see how flaky and buttery they look? I have eaten way too many of these ones!

    I truly love these cookies. They were my test to see if I could succeed at making a butter cookie after this disaster! Well I can and very well too! I wanted to dress them up a little so I sprinkled some red and green sprinkles on them and I think it made them look very festive. I wasn't going to try piping them as I was already a little gun shy after my last ones so they did get balled and flattened. I loved the way these tasted and so have the girl's. They love being able to take a different type of cookie to school with them each and every day!

    Would I make these again? Most definitely. I think with the sprinkles they will be very good in cookies tins for gifts. These will be made again next week!

    As Always...

    Happy Entertaining!!!

    Judy
    www.nofearentertaining.com

    Wednesday, December 10, 2008

    12 Days of Cookies - A Gourmet cookie extravaganza

    This event is the brain child of Andrea of Andreas Recipes. How I got asked to be involved with this incredible group is beyond me but all the thanks goes to Kelly of Sass & Veracity. There are 7 of us that have decided to do The 12 Days of Cookies - A Gourmet cookie extravaganza. We will be choosing, baking, tasting, blogging and sharing with you a cookie a day for the next 12 days of December.

    These cookies are coming from Gourmet's Favorite Cookie Recipes: 1941-2008. They’ve published a lot of cookie recipes in their 68-year history, many of them around the winter holidays. This season they decided to choose the very best from each year.

    These are my partners in crime. We will all be choosing different cookies and surprising each other. How fun is that???? Be sure to check out their selections for the day!

    Jerry - Cooking...by the seat of my Pants
    Sandy - At the Baker's Bench
    Courtney - Coco Cooks
    Kelly - Sass & Veracity
    Claire - The Barefoot Kitchen
    Andrea - Andreas Recipes

    Day 10 of my 12 Days of Cookies features Dutch Caramel Cashew Cookies

    This recipe came out of a tour that one of our writers took to a Dutch tulip farm. Streaked with cashews and crunchy caramelized sugar, the cookies were, in the editors’ opinion, every bit as appealing as the flowers. When we made them recently, however, we used roasted, salted cashews instead of raw ones, which transformed the cookies into something even more spectacular.-Gourmet

    Dutch Caramel Cashew Cookies - March 1972 (link to the recipe as it was originally printed)

    Cashew Praline:

    1/2 cup sugar
    2 Tbsp water
    pinch of cream of tartar
    1/2 cup finely chopped raw cashews (I used roasted, salted ones and they rocked!)

    In a heavy skillet cook sugar with water and a pinch of cream of tartar over moderately high heat, washing down any undissolved sugar that clings to the sides of the skillet with a brush dipped in cold water, until the mixture is a light caramel. Stir in quickly finely chopped raw cashews. Pour the praline onto a buttered piece of foil and with a buttered spatula spread it into a thin sheet. Let it cool until it hardens and chop it coarsely.

    Cookie:

    1 stick or 1/2 cup butter softened
    1/3 cup sugar
    1 egg yolk (oops I added a whole egg)
    1/2 tsp vanilla (I added 1 tsp by mistake:))
    1 cup flour
    2/3 of the chopped praline

    In a bowl beat butter with sugar until it is creamy. Beat in egg yolk and vanilla. Stir in flour and two-thirds of the chopped praline and form the mixture into a dough. Form the dough into cylinders 2 1/2 inches long and 3/4 inch wide and put them about 2 inches apart on a lightly buttered cookie sheet. Sprinkle the cylinders with the remaining praline and bake them in a moderate oven (350° F.) for 12 to 15 minutes, or until they are lightly browned. Let the cookies cool on the sheet for about 1 minute and with a spatula remove them to a rack to cool completely. Makes about 18 cookies.

    See how nice and gooey the praline is once it bakes up? This is one yummy cookie!

    I really liked this cooked the only thing that I was very sad about was that it only made about 18 cookies. Not nearly enough of something really good.

    I ended up inadvertently changing some of the recipe around.:

    I did use roasted and salted cashews for the praline. Good thing too there is no salt in this recipe at all!

    I added a whole egg and I think that gave a nice puffy cookie.

    I added 1 tsp of vanilla instead on 1/2 tsp.

    I had no idea what they were trying to tell me to do when shaping these things -
    Form the dough into cylinders 2 1/2 inches long and 3/4 inch wide and put them about 2 inches apart on a lightly buttered cookie sheet. Sprinkle the cylinders with the remaining praline and bake them - what in the world does that mean????? I used a small scooper and made them that way. I flattened the top to allow for more praline to be sprinkled on.

    Would I make these again? Oh yes and next time I would double or triple this to give me more!!! See how nice and gooey the praline is? This was after it was baked. Before it was just crisp and delicious! I LOVED these cookies!

    As Always...

    Happy Entertaining!!!

    Judy
    www.nofearentertaining.com

    Tuesday, December 9, 2008

    12 Days of Cookies - A Gourmet cookie extravaganza


    This wonderful event is the brain child of Andrea of Andreas Recipes. How I got asked to be involved with this incredible group is beyond me but all the thanks goes to Kelly of Sass & Veracity. There are 7 of us that have decided to do The 12 Days of Cookies - A Gourmet cookie extravaganza. We will be choosing, baking, tasting, blogging and sharing with you a cookie a day for the next 12 days of December.

    These cookies are coming from Gourmet's Favorite Cookie Recipes: 1941-2008.
    They’ve published a lot of cookie recipes in their 68-year history, many of them around the winter holidays. This season they decided to choose the very best from each year.

    These are my partners in crime. We will all be choosing different cookies and surprising each other. How fun is that???? Be sure to check out their selections for the day!

    Jerry - Cooking...by the seat of my Pants
    Sandy -At the Baker's Bench
    Courtney - Coco Cooks
    Kelly - Sass & Veracity
    Claire - The Barefoot Kitchen
    Andrea - Andreas Recipes

    Day 9 of the 12 Days of Cookies features Rugelach!

    This very homey recipe for rugelach was handed down through 4 generations of food editor Melissa Roberts’s family; though rugelach is typically rolled, then sliced and baked, these are scored first, baked, and then broken into individual cookies afterwards, for a wonderful variety of textures from top to bottom.-Gourmet

    Rugelach - May 2004 (link to the recipe as it was originally printed)

    Ingredients:
    • 2 cups all-purpose flour
    • 1/2 teaspoon salt
    • 2 sticks (1 cup) unsalted butter, softened
    • 8 oz cream cheese, softened
    • 1/2 cup plus 4 teaspoons sugar
    • 1 teaspoon cinnamon
    • 1 cup apricot preserves or raspberry jam (I used raspberry jam)
    • 1 cup loosely packed golden raisins, chopped
    • 1 1/4 cups walnuts (1/4 lb), finely chopped
    • Milk for brushing cookies
    Directions:
    • Whisk together flour and salt in a bowl. Beat together butter and cream cheese in a large bowl with an electric mixer until combined well. Add flour mixture and stir with a wooden spoon until a soft dough forms. Gather dough into a ball and wrap in plastic wrap, then flatten (in wrap) into a roughly 7- by 5- inch rectangle. Chill until firm, 8 to 24 hours.
    • Put oven rack in middle position and preheat oven to 350°F. Line bottom of a 1- to 1 1/2-inch-deep large shallow baking pan with parchment paper.
    • Cut dough into 4 pieces. Chill 3 pieces, wrapped in plastic wrap, and roll out remaining piece into a 12- by 8-inch rectangle on a well-floured surface with a floured rolling pin. Transfer dough to a sheet of parchment, then transfer to a tray and chill while rolling out remaining dough in same manner, transferring each to another sheet of parchment and stacking on tray.
    • Whisk 1/2 cup sugar with cinnamon.
    • Arrange 1 dough rectangle on work surface with long side nearest you. Spread 1/4 cup preserves evenly over dough with offset spatula. Sprinkle 1/4 cup raising and a rounded 1/4 cup walnuts over jam, then sprinkle with 2 tablespoons cinnamon sugar.
    • Using parchment as an aid, roll up dough tightly into a log. Place, seam side down, in lined baking pan, then pinch ends closed and tuck underneath. Make 3 more logs in same manner and arrange 1 inch apart in pan. Brush logs with milk and sprinkle each with 1 teaspoon of remaining granulated sugar. With a sharp large knife, make 3/4-inch-deep cuts crosswise in dough (not all the way through) at 1-inch-intervals. (If dough is too soft to cut, chill until firmer, 20 to 30 minutes.)
    • Bake until golden, 45 to 50 minutes. Cool to warm in pan on a rack, about 30 minutes, then transfer logs to a cutting board and slice cookies all the way through.
    See how moist and tender these look? They really were!

    I really liked these cookies. Their flavor reminded me of something from my childhood. It reminds me of our Christmas dinners at my Grandma's house but I can't quite put my finger on what it was. I don't think it was these exact cookies but...

    They called for golden raisins and for some reason I could not find them so I used regular raisins. They probably are a bit stronger flavored but they were still delicious. T. does not like raisins so I made one log with just the nuts and the sugar. Those were good too.

    Would I make these again? Probably but only for someone really special. Not that they were hard or anything but they seem really special for some reason. Could that just be the memory attached to it? Not sure.

    As Always...

    Happy Entertaining!!!

    Judy
    www.nofearentertaining.com