Remembrance Cookies

It is All Hallows Day. While we remember loved ones who have transitioned, we might as well enjoy a cookie or three, too. Even though we made them in the shape of skulls, the recipe below isn’t for the traditional Mexican sugar skull cookies for Day of the Dead.

Instead, we made Rosemary Remembrance Cookies. Rosemary is an herb that has long been associated with memory and fidelity and is a symbol for both weddings and funerals. As Ophelia recites:

“There’s rosemary, that’s for remembrance. Pray you, love, remember.”
William Shakespeare, Hamlet, Act 4, Scene 5

The original recipe is by Callie Watts with the addition of more rosemary as regular readers know I’m mad about the rosemary!

We had fun finger painting them after they cooled

Remembrance Cookies

1 1/2 cups powdered sugar
1 cup unsalted butter, softened
1 egg
2 teaspoons vanilla
1 teaspoon almond extract
2 tablespoons chopped rosemary
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon salt

Heat oven to 375 degrees F.

In a large bowl, beat sugar, butter, egg, vanilla, almond extract, and rosemary until creamy. In a separate bowl, sift flour, baking soda, cream of tartar, and salt.

Fold flour mixture into sugar mixture, a 1/2 cup at a time until combined.

Beat until dough forms, refrigerate for an hour. After the rest, remove from the fridge and divide in three pieces.

Roll out one portion to 3/16 of an inch on a floured surface. Use biscuit or cookie cutters to cut out shapes and place on an ungreased cookie sheet. Repeat rolling and cutting until all the dough is used.

Bake for 7 minutes. Cool on wire racks before eating as is or using decorator icing to make designs. Store in an airtight container.

 

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Chocolate Chip Brownie Cookies

It is that time of the month and I’m craving chocolate. I just had to make these dense and rich cookies. They totally hit the spot!

Chocolate Chip Brownie Cookies


2 1/4 cup all purpose flour
3/4 cup cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
1 cup granulated sugar
3/4 cups brown sugar, packed
2 eggs
1 tablespoon vanilla
3 tablespoons milk
1 cup pecans, chopped
1 1/2 cup semi-sweet or bittersweet morsels

Preheat oven to 350 degrees F.

Sift together flour, cocoa, baking soda and salt.

Cream butter and sugars. Add eggs, one at a time. Pour in vanilla. Slowly combine flour mixture alternately with milk. Stir in pecans and morsels.

Drop by rounded tablespoons onto ungreased cookie sheet. Bake for 9 minutes, rotating cookie sheet midway through baking. Cookies will still look soft. Cool for 2 minutes on pan before moving to a wire rack to cool completely.

Bacon Chocolate Chip Cookies

I think I may have figured out a way to improve chocolate chip cookies. Just add bacon! Salty, fatty bacon combines with dark chocolate morsels to make for a cookie that is decadently addictive. This recipe makes half the usual recipe of cookies, mainly because I was making smaller batches for my experiments but also because you need to eat these all up faster than non-baconated cookies.

Bacon Chocolate Chip Cookies

1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
1/2 cup granulated sugar
1/3 cup brown sugar, packed
1 egg
1 teaspoon vanilla extract
5 strips bacon, cooked and chopped fine
1 cup semisweet or bittersweet chocolate chips
1/2 cup chopped pecans

Preheat oven to 350 degrees F.

In a medium bowl, whisk together flour, baking soda and salt.

In the bowl of a mixer, cream the butter and sugars. Add egg and vanilla extract, and beat until just blended. Add the dry ingredients; beat until everything is incorporated. Stir in the bacon, chocolate chips and pecans.

Drop by large tablespoons the cookie dough onto the baking sheet. They will spread, so put them 2 to 3 inches apart. Bake for 10 to 12 minutes, or until golden brown. They will still be soft in the center. Transfer to a rack and cool for 15 minutes.

Keep refrigerated in an airtight container.

Michelle’s Salty Sweet Peanut Butter Cookies

The NY Times had a recipe for Salty-Sweet Peanut Butter Sandies for the holidays a few years ago. Frankly, it just wasn’t peanutty enough although the salty/sweet coating on top was awesome. Using crunchy peanut butter helped but that also meant dropping the sugar a little. They also weren’t crisp enough, so Michelle made several batches until we determined that baking them longer and flattening them a bit with the classic fork press made us a most excellent peanut butter cookie. 

Michelle's Salty Sweet Peanut Butter Cookies


1 cup (2 sticks) unsalted butter, softened at room temperature
1/2 cup granulated sugar
1 cup (packed light brown sugar
1 1/2 teaspoon kosher salt
2 cups crunchy peanut butter (I prefer Skippy Super Crunch)
2 eggs, at room temperature
2 cups all-purpose flour

1 tablespoon sugar
1 1/2 teaspoon flake salt

Preheat oven to 350 degrees. Lightly butter two baking sheets.

In a mixer fitted with a paddle attachment, cream the butter and sugars until smooth and fluffy, at least 3 minutes. Add the peanut butter and eggs, and mix. Add the flour and salt and mix just until well combined, with no white flour showing.

Scoop 2 tablespoons dough onto prepared pans. Flatten with fork dipped in water to form a criss cross pattern. The cookies will not spread much or change shape when they bake, so they can be placed quite close together, but leave room for air circulation so they can brown. In a small bowl, mix 1 tablespoons sugar with 1 1/2 teaspoon flake salt. Sprinkle each cookie generously with sugar-salt mixture, being sure to get it into all the nooks and crannies.

Bake 15-17 minutes, until cookies are set and golden-brown. Cool on the pan for 2 minutes. Carefully lift or slide off baking sheets and cool the rest of the way on racks. Store in airtight containers.

Recreating Sand Tarts

I can remember getting Charles Chips delivered when I was a kid. While the taste of the potato chips  have faded from memory, I still think on the Sand Tarts we would also order from them sometimes. Those cookies weren’t entirely a sugar cookie and weren’t shortbread either. Light, crisp and with a hint of cinnamon, they were a delicious after school snack. Today, you can buy a 1lb tin for $19.99 but I’m not going to spend that much for cookies, so I needed to recreate this recipe for myself.

After searching the web and talking to my Mom, I decided to use a melange of several recipes. Using both shortening and butter makes the cookies crisp but not too fragile. Having both granulated sugar and brown sugar adds a depth to the flavor. You can also put in some finely chopped, toasted pecans if you want a good cookie that is (to paraphrase Douglas Adams) almost, but not quite, entirely unlike sand tarts.

Sand Tarts

1/2 cup shortening
½ cup butter
1 1/2 cups sugar
3/4 cups brown sugar
3 eggs
1 teaspoon vanilla extract
3 cups flour
1 teaspoon salt
2 teaspoons baking powder
1/2  cup toasted pecans, chopped fine (optional)
Cinnamon Sugar (Combine 1/2 cup sugar with 2 tablespoons ground cinnamon) to sprinkle on top of cookies

Cream shortening and butter and sugars together. Add eggs and vanilla and beat until fluffy. Sift together flour, salt and baking powder. Add flour mixture to butter mixture. Mix just until medium-soft dough is formed. Do not over-mix. Chill for several hours (or as long as overnight) in the refrigerator.

Preheat oven to 350.

Roll out on floured surface as the sand tarts need to be thin to crisp up. Cut with cookie cutters into the shape of your choice. Brush tops with egg white, and sprinkle with sugar and cinnamon. Place 1 inch apart on a greased cookie sheet and bake for 9-11 minutes. Let cool on the pan for one minute before transferring to a wire rack to cool completely.

 

Chocolate Chocolate Chip Cookies

I woke up this morning dreaming about stirring melted chocolate. It was very vivid and while that is better than waking up having the refrain from “Momma Tried” running through your head, it is still something that stays with you for a while after you get up.

I decided to go where my subconscious led me and made these chocolate, chocolate chip cookies. Basically, you melt 4 tablespoons of the butter with 4 ounces of semi-sweet chocolate. More chocolate is more better! They are crisp on the edges and chewy in the center – yummy!

My metal beastie stands guard over the cookies.

Chocolate, Chocolate Chip Cookies

4 ounces semi sweet chocolate
2 1/4 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter (two sticks), divided
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
3 large eggs
1 (12 ounce) package semisweet chocolate morsels
1 cup toasted, chopped nuts, optional
flake salt for sprinkling, optional

Melt 4 ounces of semi-sweet chocolate with 4 tablespoons of the butter in a double boiler. Remove from heat and allow to cool slightly.

Combine flour, baking soda and salt in small bowl.

Beat remaining butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Pour in melted chocolate. Gradually beat in flour mixture. Stir in morsels and nuts, if using.

Refrigerate the dough for at least an hour to give the flour proteins and starches a chance to rest. While Jacques Torres would have you rest the dough 24 to 72 hours, I’m not wired to be able resist that kind of temptation. An hour is my max and it is still an effort to not to sneak out all the cookie dough during that time.

Preheat oven to 350 degrees F. Remove dough from the refrigerator and drop by rounded tablespoon onto ungreased baking sheets. Sprinkle lightly with flake salt, if desired.

Bake for 10 to 12 minutes or until they are slightly firm in the center. Remove from the oven and cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Chocolate Chip Peanut Butter Bars

I turned on the television to watch English Premier League soccer on the Spanish language channel, Telemundo. First thing that comes up is a commercial for Reese’s Peanut Butter Cups. I’m not strong enough to resist temptation in two languages so I headed to the kitchen to make something with chocolate and peanut butter.

I went with a recipe from Maida Heatter. She’s an awesome baker and I go back to her cookie books regularly. In this cookie bar recipe, she added jelly – while it is a cool concept (peanut butter and jelly), I found it distracting so eliminated it. I also nixed the additional peanuts, as the chunky peanut butter gives it plenty of peanutty flavor and crunch. I like the deeper chocolateness of semi-sweet morsels and switched them for the milk chocolate chips in the original recipe.

These are sort of like blondies but more cake-like and with a delicious peanut butter flavor and plenty of chocolate chips.

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Chocolate Chip Peanut Butter Bars

Adapted from Maida Heatter’s Brand New Book of Great Cookies

1 cup all purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1 stick butter
1 teaspoon vanilla extract
½ cup chunky peanut butter
¾ cup packed brown sugar
2 large eggs
2 cups semi-sweet morsels

Preheat oven to 350 degrees F. Generously butter a 9X13 baking pan.

Sift together dry ingredients and set aside. In the bowl of a mixer, add the butter and vanilla. Beat until creamed. Add the peanut butter and beat until smooth. Beat in the brown sugar. Add the eggs one at a time. Reduce speed to low and mix in the sifted dry ingredients. Stir in the morsels.

Pour the batter into the prepared pan and smooth out the top.

Bake for 35 minutes, rotating the pan in the middle of cooking. Insert a toothpick in the middle to check for doneness. It should come out clean.

Remove from oven and let stand on a rack until cool. Chill until firm and then cut into bars.