Posted tagged ‘cookies’

TWD: Peanut Butter CrissCrosses

September 7, 2010

Looking for a way to liven up your peanut butter cookies?  You have come to the right place!  This week, over on Tuesdays With Dorie, Jasmine of Jasmine Cuisine selected Peanut Butter CrissCrosses as the recipe of the week.  Despite the lousy photography, these were REALLY good peanut butter cookies!  With chopped, salted peanuts inside, these cookies are crunchy and delicious.  Move over Better Homes and Gardens, these are now my favorite pb cookies.

Just be careful not to overcook them (as I did).  You can find the recipe on page 78 of Baking From My Home To Yours or head over to Jasmine’s blog.  It’ll be there.  Enjoy!

It’s Thyme To Eat!

Carol

Barefoot Bloggers: Jam Thumbprint Cookies

April 29, 2010

April has been “Cookie Month” with lots of new recipes being tested.  I am thrilled to say that I have found another keeper.  (Please don’t let the bad photography deter you from this recipe).

Over on Barefoot Bloggers, Cassandra of Foodie with Little Thyme chose these delightful Jam Thumbprint Cookies.  The recipe can be found on page 208 of Barefoot Contessa Family Style by Ina Gartner.  I was happily surprised by how much I liked these cookies.  Having tried & liked Dorie Greenspan’s  Thumbprints For Us Big Guys fairly recently, I wasn’t very open-minded going into this one.  And then I bit into one, and my mouth shouted:  “HEAVEN”!

A couple of warnings if you do make this recipe:  One, I found the dough to be v-e-r-y dry.  So dry, in fact, that I had to add a couple more tablespoons of butter to get the dough to come together at all.  Second, when she says chill the dough for 30 minutes, she doesn’t mean refrigerate the dough overnight.  Doing that made the dough too firm to easily make an indentation for the preserves.

Warnings notwithstanding, I will definitely make these again (and again) (and again).  I loved them!

Jam Thumbprint Cookies

Ingredients

  • 3/4 pound (3 sticks) unsalted butter, at room temperature (may need more)
  • 1 cup sugar
  • 1 teaspoon pure vanilla extract
  • 3 1/2 cups all-purpose flour
  • 1/4 teaspoon kosher salt
  • 1 egg beaten with 1 tablespoon water, for egg wash
  • 7 ounces sweetened flaked coconut
  • Raspberry and/or apricot jam (I used raspberry)

Directions

Preheat the oven to 350 degrees F.

In an electric mixer fitted with the paddle attachment, cream together the butter and sugar until they are just combined and then add the vanilla. Separately, sift together the flour and salt. With the mixer on low speed, add the flour mixture to the creamed butter and sugar. Mix until the dough starts to come together. Dump on a floured board and roll together into a flat disk. Wrap in plastic and chill for 30 minutes.

Roll the dough into 1 1/4-inch balls. (If you have a scale they should each weigh 1 ounce.) Dip each ball into the egg wash and then roll it in coconut. Place the balls on an ungreased cookie sheet and press a light indentation into the top of each with your finger. Drop 1/4 teaspoon of jam into each indentation. Bake for 20 to 25 minutes, until the coconut is a golden brown. Cool and serve.

It’s Thyme To Eat!

Carol

TWD: A Hit and A Miss

April 27, 2010

This week’s recipe on Tuesdays With Dorie was Chockablock Cookies.  It was chosen by Mary of Popsicles and Sandy Feet.  If you visit Mary’s website, you can get the recipe or it can be found on page 86 of Baking From My Home to Yours by Dorie Greenspan.

There are many, many possible variations on these cookies.  You really should read the discussion about that here because these gals came up with some variations that sound great.  I made them with raisins, bittersweet chocolate chips and, knowing that I’m not a big fan of molasses, I subbed Lyle’s Golden Syrup for half of the molasses.  I should have taken a pass on making these cookies because a) I don’t like molasses and b) I don’t like fruit and chocolate together.  But, I wanted to try them.  Mistake.  I thought they were awful.  Absolutely awful. 

 And now, the good news:

I also made Dorie’s Lenox Almond Biscotti found on page 141 of Baking From My Home to Yours.  This is a recipe that the Tuesdays with Dorie group made before I joined them.  These biscotti turned out perfectly.  I absolutely loved them.  I am sure that I will make this recipe again and again.  Thanks, Dorie, for this recipe!  It is wonderful. 

It’s Thyme to Eat!

Carol

Barefoot Blogger: Raisin Pecan Oatmeal Cookies

April 22, 2010

So, I’ve been traveling (and recovering from my travels!) which made me a week late posting about this gem of a recipe from Ina Gartner, aka The Barefoot Contessa.  Leslie of Lethally Delicious chose Raisin Pecan Oatmeal Cookies for the Barefoot Bloggers  to try.

This recipe can be found in Back to Basics on page 214 as well as on Leslie’s website,  Lethally Delicious.  Let me tell you, this recipe is a keeper.  By adding toasted pecans, Ina has come up with a really nice variation on traditional Oatmeal Raisin Cookies.  I really liked these as did my coworkers.  I hope you enjoy them, too!

It’s Thyme To Eat!

Carol

TWD: Dulce de Leche Duos

March 23, 2010

A week without Dorie… it just didn’t feel complete.  I missed out on last week’s Tuesdays with Dorie recipe which was Soft Chocolate and Raspberry Tart on page 354 of Baking: From My Home to Yours(chosen by  Rachelle of Mommy? I’m Hungry!).  I picked a good week to come back, though.  Jodie of Beansy Loves Cake decided on Dulce de Leche Duos on page 161 of Dorie’s Beautiful book.

In England and some parts of the US – like Texas – you can buy Dulce de Leche premade in cans (next to the sweetened condensed milk).  If you can’t find it premade, it’s easy to make.  The easiest method is in the crockpot.  Safer for those of us who are a little skittish is to make it in the oven.

Pour your can of sweetened condensed milk into a shallow baking dish, cover tightly with foil.  Place the pan into a roasting pan and fill it half-way up the sides of the smaller baking dish with hot water.  Place all in a preheated 425 degree oven and bake for about an hour.  Simple.

Make sandwiches with the cookies you made (which also contain the lovely Dulce de Leche) and you have a slice of heaven.  Trust me.  These are divine!

The full recipe can be found on Jodie’s blog (Beansie Loves Cake).  Enjoy.

It’s Thyme to Eat!

Carol

TWD: Thumbprints For Us Big Guys

March 9, 2010

What a fun recipe!   Mike of  Ugly Food Dude chose these cookies for the bakers of Tuesdays With Dorie.  Not only were they fun to make; they were also delicious.  I loved them, my son loved them, and my coworkers loved them.

The name – Thumbprints For Us Big Guys – is a little misleading.  I envisioned bigger cookies.  Not so.  In fact, Dorie says to roll only a teaspoon of dough into balls.  Several TWD bakers had trouble with their cookies cracking excessively which I think was primarily due to trying to make them too big.  In fact, Dorie recommended using the end of wooden spoon to make the indentation before baking.  I was thinking “Oh, Dorie, you have failed me this time.  That can’t be right”.  She was right (although I enlarged the indentations a bit after baking).  Here is a dough ball with his baby print:

After baking, the cookies looked like this:

The recipe gave several options for different nuts to use in the cookie dough.  I chose almonds.  It’s important to note that the ground nuts should be measured after grinding.  The dough will be too dry and crumbly if you measure first.  After baking, sprinkle with powdered sugar.

Once the cookies have cooled, it’s time for the fun part – filling them!  I chose to fill half with blackberry preserves (in the back of the following photo).  The other half I filled with chocolate – 3 ounces semi-sweet chocolate, 3 tbsp butter, and 1/2 tsp corn syrup, melted in a double boiler.

 This recipe can be found on page 164 of Dorie Greenspan’s book, Baking: From My Home To Yours.  The only change I made was the addition of 1/2 teaspoon of salt.

Lean you head close to your computer screen while you look at this little guy:

Can you hear it?  He’s saying “All the other cookies got eaten except me.  Eat me, eat me”. 

Never mind. 

I already ate him.

Thanks, Mike, for the good recipe pick.  I’m sure you’re not ugly and your food certainly isn’t!

I’d say It’s Thyme to Eat but the cookies are all gone!

Tuesdays with Dorie: Honey Wheat Cookies

February 21, 2010

Ok, I know, the name “Honey Wheat Cookies” doesn’t sound that appealing.  But, don’t turn up your nose yet.  These little guys are from  Baking: From My Home to Yours by Dorie Greenspan.  Over on Tuesdays with Dorie, Michelle of Flourchild, chose this recipe.  The recipe can be found on Michelle’s blog here.

These are the balls of dough before being flattened slightly by hand.

The dough contains 1/2 cup of honey and 1/2 cup of wheat germ.  Then, the balls of dough are rolled in an additional 1/2 cup of wheat germ.  Wheat germ and honey?  Sounds healthy to me!  Well, almost.

I undercooked the first batch.  Let them get good and golden brown before you take them out of the oven.  Dorie’s instruction is they should be ” just firm to the touch”.  If you do as you’re told, you’ll be just fine.

I was a little underwhelmed with these the day I baked them.  Maybe because I ate too much dough?  I couldn’t help it.  The dough was delicious.  Anyway, now that they have sat a day, I really like them.  Enough that I’ll probably make them again.  I’m going to get a cup of tea to go with them and then…

It’s Thyme To Eat!