[Photograph: Tina Rupp] When it comes to baking, no one ever bats an eyelash when it comes to adding a dash of salt to an otherwise sweet recipe, but when you go and add a touch of spicy pepper to cookies, things start to get a little crazy. These Salt-N-Pepper Sandwich Cookies from Matt Lewis…
[Original artwork and photographs: Jessie Oleson] Black and white cookies are one of those curious regional treats, ubiquitous in the New York metro area and pockets of the mid-Atlantic states, but (sadly) few and far between in other areas of the country. Fortunately, this recipe allows you to have them no matter where you are,…
Ingredients:1/2 cup (115 g or 1 stick) unsalted butter, at room temperature1/2 cup (110 g) packed dark brown sugar1 1/2 teaspoon ground ginger3/4 teaspoon ground cinnamon1/4 teaspoon ground black pepper1/4 teaspoon ground cloves1/4 teaspoon ground nutmeg1/4 teaspoon kosher salt1/2 teaspoon baking soda1/2 cup (150 g) dark, full, or robust molasses (not “blackstrap”)1 tablespoon fresh grated…
Ingredients:1 package store bought sugar cookies3 pints sorbet: mango, raspberry and coconut (or any flavor you like)Instructions:1. Using an ice cream scoop, place one scoop of sorbet onto a sugar cookie. Taking another cookie sandwich the sorbet between the two. Smoosh slightly so that the cookies stick together.2. Put back in the freezer to set,…
Watch how to make this recipe. Crush cookies into crumbs. Cream together butter, amaretto, and sugar, sift in cocoa powder. Add amaretti crumbs and mix well. Fold in nuts and roll in parchment or waxed paper as you would a compound butter. Refrigerate overnight. Slice and serve cold.
[Photograph: Yvonne Ruperti] In need of an off-the-charts chocolate fix? Look no further folks. This cookie is as chocolaty as can be. Notes: I used Oreo cookies with the filling scraped out, but Nabisco Famous Wafers are my first choice. Instead of folding in all of the remaining chopped chocolate, you can set aside some…
Ingredients For Cookies: 2 1/3 cups all-purpose flour 1/4 teaspoon kosher salt 16 tablespoons (2 sticks) unsalted butter, at room temperature 1/2 cup sugar 6 ounces dark chocolate For Mocha Filling: 4 tablespoons (1/2 stick) unsalted butter, at room temperature 1 tablespoon cocoa powder 2 tablespoons milk 2 teaspoons instant espresso 1- to 1 1/2-cups…
1. For The Cookies:In a medium bowl, whisk together flour, baking powder, and salt; set aside. In the bowl of a stand mixer fitted with a paddle attachment, beat together butter and sugar until light and fluffy, about 3 minutes. Beat in egg, lemon juice, and lemon zest. Add dry ingredients and mix until just…
You can always measure the success of a cookie by how long a batch lasts. Using that logic, Tuesday’s batch of Salt-N-Pepper Sandwich Cookies from Matt Lewis and Renato Poliafito’s Baked Explorations was a smash hit, with nearly 30 cookie disappearing in little more than a day and a half. The folks who tried them…
Matt Lewis and Renato Poliafito’s Baked Explorations is all about reinventing classic American sweets, and that’s exactly what they’ve done with these Chocolate Ginger Molasses Cookies. By adding both cocoa powder and chocolate to snappy ginger-molasses cookie recipe the cookies have deep, bold flavors of warm spices and chocolate. The recipe calls for a 4-to…
[Photographs: Elizabeth Barbone] Made with four simple ingredients—flour, sugar, salt, and butter—shortbread cookies seem like the baguettes of the cookie world. And like a crusty baguette with a warm meal, there’s just something comforting about a good shortbread cookie. This comforting simplicity prompted me to offer 25 batches of homemade shortbread cookies to a recent…
[Photograph: Carrie Vasios Mullins] Chocolate and peppermint, all dressed up for the season. Note: To create the candy cane pieces, I put my candy canes in a zip lock bag and pounded them with a rolling pin until they were in small shards. I used a 4-inch snowflake shaped cookie cutter. You can use the…
7. Add the vanilla and confectioners’ sugar and whisk to combine. Whisk in the milk, 1 tablespoon at a time, until the mixture is creamy and smooth. If the frosting seems too thick, add a little more milk. (You can keep the frosting in a covered container in the fridge if you make it ahead…
1. In the bowl of a food processor, combine cornmeal, flour, confectioner’s sugar, baking powder, and salt. Pulse until combined. Add butter, shortening, and zest to the bowl and pulse until mixture begins to come together, about 90 seconds.
[Photograph: Sam Bowman] Good matcha ice cream is hard to find. It’s often too sweet and lacking in depth, which is why I consider it the perfect candidate to try at home. And with summer approaching, and the idea of turning on an oven not sounding so good, there’s been a lot of ice cream-making…
Ingredients:1/2 recipe all-in-one cookie dough1 tablespoon seedless jamInstructions:1. Preheat oven to 350 degrees. On a large piece of parchment or waxed paper, roll out 1/2 recipe all-in-one cookie dough into a 12-inch square. Trim edges with a sharp knife.2. Cut square into four 3-inch strips. Refrigerate until firm, about 10 minutes.3. Spread top side of…
Fany Gerson’s My Sweet Mexico has an entire chapter devoted to dulces de convento or sweets crafted by nuns. Despite their strict lifestyle, the ladies of the convent have been known to relax in the kitchen, creating all sorts of sweet, decadent treats. Adapted from Delicias de Antaño, a volume on the history and recipes…
2. MAKE THE COOKIES In bowl, whisk flour, baking soda, ginger, cinnamon and salt. In bowl of standing electric mixer fitted with paddle, beat butter and sugar at medium speed until fluffy, 3 minutes. Beat in egg and molasses. Add dry ingredients and beat at low speed until incorporated, scraping down bowl.
Ingredients:10 tablespoons (1 1/4 sticks) unsalted butter, room temperature1 1/3 cups granulated sugar1 large egg yolk1 1/2 cups all-purpose flour, (spooned and leveled)1/2 cup cocoa powder1 teaspoon baking powder1/2 teaspoon baking soda1/2 teaspoon coarse salt1/4 cup Caramel Sauce, cooled3/4 cup (1 1/2 sticks) unsalted butter, room temperature1 1/2 cups confectioners’ sugarFOR COOKIES1 1 3 cups…
[Photograph: Romulo Yanes] Almost every part of The Gourmet Cookie Book puts me in the holidays mood, from the sweet little strawberry tart cookies on the cover to the lovely gingerbread men and snowflake-shaped Scandinavian rosettes inside. But possibly the most festive recipe in the book: these Glittering Lemon Sandwich Cookies. Dusted in sparkling sanding…
3. In a large bowl or the bowl of a stand mixer, combine butter and sugar, beating on medium speed, about 3 minutes. Beat in eggs, one at a time, until just combined. Mix in flour mixture, beating until combined, then add zest, vanilla, and lemon extract, beating until thoroughly combined. Cover and refrigerate dough…
1. Combine flour, cocoa, and salt in bowl. With electric mixer on medium-high speed, beat butter and sugar until light and fluffy, 2 minutes. Add egg yolk, milk, and extract(s) and mix until incorporated. Reduce speed to low and add flour mixture until just combined. Wrap dough in plastic wrap and refrigerate until firm, 1…
Your eyes may say “waffle,” but your taste buds say “cookie.” [Photograph: Daniel Shumski] These buttery, lightly sweet almond cookies take a beautiful shape in the waffle iron. They’re delicious filled with chocolate ganache, dulce de leche, jam, or lemon curd. Why this recipe works: The gently toasted golden brown exterior and waffle grid make…
[Photograph: Alexandra Penfold] This decadent sandwich cookie takes its inspiration from the New England lunchtime classic, the Fluffernutter (aka a peanut butter and marshmallow creme sandwich). This recipe is adapted from the soft peanut butter cookie base for Monster Cookies. Because the dough is so soft, I find that briefly freezing the dough balls allows…