Tag Archives: cookies
As long-time readers here know, we do ten types of cookies to welcome the holidays. We do a mix of old time favorites, with a few new types each year, and have been slowly adding the tastiest of the new cookies to the regular roster. I think this year we’ve hit on the best assortment yet.
Here’s the spread, with links to the recipes (or close equivalents) where available.
- Peanut Butter. The Joy of Cooking standard, with one household adaptation. We use Teddy brand all-natural chunky peanut butter instead of the more usual and more industrial Jiff or Skippy. It gives a better texture, and a more intense, less kiddy-sweet peanut taste. And because it was a special gift – instead of the traditional fork-press decoration for the top, I use a sun-shaped cookie stamp to celebrate the solstice.
- Cinnamon swirls. I can’t take credit for this one. Their spiraled perfection is entirely one of Younger Daughter’s specialties. She uses the CIA’s Cinnamon Bun Cookies recipe. It’s a rolled refrigerator cookie that can be made and frozen ahead of time, then defrosted and baked when needed. The frosting is optional, and in my opinion, not needed because the cookie is sweet enough on its own. She leaves it off so the dramatic spiral is better displayed.
- Orange Marmalade Cookies. New this year, this is a soft cookie with a zingy, fresh orange icing. We are adding this one to our do-again list, for sure. We made these about half the size of the original, to keep with our bite-size cookie theme (with so many kinds, having smaller cookies allows a range of grazing). If you do them as small as ours (about 1.5 inch across) you will have too much icing. Either cut the recipe by about a third, or enjoy the leftover spread on muffins.
- Chocolate Chips. Pretty much the Nestle Toll House classic, minus the nuts since so many of the other cookies are nut-rich. This year I made them thinner and crispier, by special request.
- Triple Ginger Cookies. This was my special invention last year. The only difference between last year’s and this year’s is that last year I formed the cookies by rolling the dough in balls. This year I did “wild drop” using two teaspoons. I’m still looking for a really good name for this one.
- Earthquakes. Well, we call them that. Most people call them Chocolate Crinkles. No clue as to why we had so little seismic activity on the batch this year – very little dramatic cracking. But they taste the same – intensely chocolaty, like a bite size brownie. There are dozens of recipes out there for these. Mine is from Long Time Pal Kathryn, and uses butter, not oil as the shortening. Here’s something similar.
- Oysters. Another home invention – a sandwich cookie, of hazelnut spritz awith dark chocolate ganache filling. So named because the first time I did these I didn’t grind the nuts fine enough, and they clogged the cookie press, making strange, blobby shapes. We fitted those together as best we could, and named them accordingly.
- Buffalo Bourbon Balls. Some years we make these with rum, some years with bourbon, but always with pecans. This no-bake cookie was in a circa 1960s edition of the Buffalo News. It is much like this one, although my version uses a bit more cocoa and nuts by proportion, and makes a bigger batch.
- Mexican Wedding Cakes. Another must-have, this is an intensely rich shortbread, full of ground pecans, rolled twice in confectioner’s sugar (once warm, once when cooled). Our recipe is like this one, but again, scaled up to make a larger batch.
- Cut-Outs. We start with Rich Rolled Cookies from Joy of Cooking (1964 edition), and add lemon zest to the cookie itself. Then for the icing we dissolve powdered sugar in lemon juice (not milk or water), tint it with food coloring and paint/drip it onto the thoroughly cooled cookies.
- Ms. Jean’s fudge (not shown because it’s still setting up in the fridge). This year half the batch is with nuts and half is plain, in deference to my nut-adverse friends. Ms. Jean is a family friend, a beloved neighbor and my kids’ honorary Aunt, whose specialty is sharing joy, with a double helping over the holidays. Her’s is a standard quick-fudge, made from chocolate, butter, sweetened condensed milk, a splash of vanilla and a pinch of salt. The one on line most like it is this one from Cooking for Engineers, although Jean’s added a quarter tsp of vanilla and pinch of salt. Save yourself effort though – line your pan with plastic wrap to make getting the stuff out and cut MUCH easier. And have the pan lined are ready to go before you stir the milk into the chocolate.
Now, how do we manage to make all of these? Especially when I work and am not home all day? Over time, and in order. I start early in December, by making the bourbon balls. They need time to mellow, like a fruitcake. The peanut butter cookies are next because with their high oil content, they are a long-keeper. The last ones to be made are usually the Mexican Wedding Cakes because they are delicate and go stale more quickly than some of the others. Most nights that I bake I make a dough and fridge it, to bake on the next evening. On weekends I might do two or three batches in their entirety. As each cookie is finished, it is stowed away in its plastic-wrap lined tin, and its on to the next.
Oh! The holidays do come in a stampeding herd this year.
Last night was the first candle.
How could I end this post without linking to the latke recipe, too? 🙂
Another promise to share a recipe, listed here so that it has a stable source page and can be found again. This cookie is another of my mashups – derived from multiple sources, plus a bit of improvisation. I really like how this experiment turned out – an intensely gingery cookie, tempered by the “internal frosting” of the sweet white chips – and having now made it twice, I consider it successfully beta tested and ready to escape my kitchen
Triple Ginger-White Chocolate Chip Cookies
Makes about 5-6 dozen cookies, depending on size.
Triple-Ginger White Chocolate Chip Cookies
(This batch was shaped by the ball method, not the two-teaspoon drop.)
- 1/2 cup butter (one stick). NOT margarine.
- 1/2 cup firmly packed dark brown sugar
- 3/4 cup white granulated sugar
- 1 large egg
- 1/3 cup heavy cream (can sub light cream or milk if desired)
- 1/2 tsp vanilla
- 2 Tbs ginger juice (Bottled from Ginger People, or grated fresh and squeezed from the pulp)
- 2 1/3 cups all purpose flour
- 1.5-2 Tbs ground ginger (the more, the hotter…)
- 1/4 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/3 cup finely diced crystallized ginger
- 8 oz. white chocolate chips
- Cream butter, add sugars and beat until fully combined
- Add egg, cream, vanilla, ginger juice, beat these wet ingredients until fully combined.
- In separate bowl, sift together the dry ingredients – flour, ground ginger, baking powder, baking soda, salt.
- Mix the dry ingredients into the wet ingredients until fully combined into a light cookie dough.
- Stir the chopped crystallized ginger and white chocolate chips into the dough, aim for an even distribution throughout.
- Fridge the dough for at least an hour before baking.
- When ready, preheat oven to 325-deg-F.
- Line a cookie sheet with parchment or a non-stick baking mat.
- Either rolling the chilled dough into balls, slightly smaller than a walnut, or using two teaspoons to drop the batter without shaping it, form cookies, leaving about 3 inches between each (the cookies do spread).
- Bake one sheet at a time for 13 to 15 minutes (convection ovens require the lesser time, conventional may need the upper limit). Cookies should be pale and the undersides should not be deeply browned, as shown above.
- Remove from cookie sheet and cool on rack. Can be kept in a tightly covered tin in a cool place for up to 3 weeks, provided the cookie-crazed don’t snarf them up before then.
Here I am, resurfacing after a very hectic holiday season, and a flu-filled January. But I haven’t been idle. I can report on several bits of progress.
First, the annual holiday cookie bake – ten kinds, plus. They are all long since eaten, but since I list the kinds each year (and often look back in succeeding years to remember the ones we liked best), here we go
Top row: Chocolate crinkles (aka Earthquakes); Sugar Cookie Stars; Gingersnap/Lemon Sandwiches
Middle Row: Raspberry Rugalach; Classic Tollhouse; Peanut Butter Suns; Coconut Macaroon, Chocolate Dipped; Buffalo Bourbon Balls
Mezzanine Row: Both are fudge rolled around a whole roasted hazelnut
Bottom Row: Sugar Stars with Lemon Filling (I had extra buttercream); Mexican Wedding Cakes; Hazelnut/Ganache Sandwiches (aka Oysters).
The next accomplishment was a set of six mythical beasties crocheted placemats, which had their debut when family came to dinner for New Years Eve.
As I described before, the designs are all from Dupeyron’s Le Filet Ancien au Point de Reprise VI, itself an on-line offering in the Antique Pattern Library’s filet crochet section. I used a large cone of unmercerized cotton cordage, roughly worsted weight, that I bought aeons ago at the old Classic Elite Mill Ends Store, when it was in its original location, in the mill building itself. I ended up having to unravel some experimental swatches I had knit with the stuff before, in order to have enough. I still have one piece of the set unfinished – a small center runner to go with the mats. I’ll pick that up again in the warmer months. Note that the patterns for these beasties are from a matching set of squares – 35 units x 35 units. Filet crochet with this stuff, at this gauge, using this hook, by my hand is NOT square, but the resulting rectangles are perfectly useful. More on this project is here.
I also finished the Bee Socks, but younger daughter took them back with her to school, so no pix of both done at the same time. However, they are both complete.
Moving closer to the present, it was freezing here in Massachusetts in January. Although one could argue that knitting a cozy, warm, oversize sweater in the Fall would have been better timing, the weather did inspire me to knock one out in January.
I’m quite pleased with this one, although in real life it reads more as maroon than blue-purple. I used Melissa Leapman’s Men’s Cables and Ribs Pullover, and knit it up using most of two stashed bags of Debbie Bliss Glen. It’s a very soft merino/acrylic blend ragg single, with a soft spin. It’s luscious stuff, but it is extremely splitty and difficult to handle, which is probably why it ended up at my late, lamented, local yarn shop’s remainder sale. The striping effect was a surprise, but I like it.
The only thing I did to adapt the pattern was to stop knitting the sleeves after I accomplished the bulk of the increases. At that point I sewed the front and back together, and finished out the turtleneck. Then I tried it on. I knew that the drop shoulders would be VERY wide, and being a men’s pattern, the sleeves – if knit to the original specifications – would be way too long. So with the unfinished thing on, bib style, I measured the length of the run from the edge of the drop shoulder to my desired cuff termination point. Then I completed the sleeves to that dimension for a perfect fit.
And now we are caught up to the newest project: Octopodes for Niece Frankie – a bespoken project by special request, just started yesterday:
The pattern is Octopus Mittens by Emily Peters. I’m using Cascade Heritage 150, a fingering/sport weight yarn, but doubled to get the DK thickness recommended in the pattern. And you can see, I’m using my Strickfingerhut knitting thimble/yarn guide thingy to assist with the stranding.
So far I’ve gone down a needle size from the pattern’s recommendations. I may end up ripping back and going down another size. We’ll see. For the record, the solid yellow bit at the bottom is turned up and sewn in, to make a double-thick cuff. Had I read ahead in the pattern, I would have used a provisional cast-on, then grafted the section later on. At least I had the foresight to use a half-hitch cast-on, to allow for maximum stretch.
And a final note. Younger Daughter is an octopus-fiend. I suspect she will see this post, and wild with desire, demand her own pair of Octopus Mittens. In her own colors, of course.