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…
6. While cookies are cooling, prepare frosting. In medium, microwave-safe bowl, add chocolate. Microwave on high for 30 seconds and then stir, repeat as necessary until chocolate is completely melted and smooth. Stir in melted butter and milk until mixture is smooth. Add powdered sugar and stir to incorporate, adding additional milk, if needed, to…
3. Using an offset spatula, spread a 1/2 inch layer of the softened ice cream on the bottom of the crust. Cover with cookies, then a thin layer of ice cream, and repeat. Place the remaining cookies over the top. Freeze for 3 hours to solidify. 10 minutes before serving, release from the springform pan…
Ingredients:1/2 cup dates, pitted and chopped (about 6 dates)1/4 cup water1/2 teaspoon ground cinnamon1/4 cup walnut halves, coarsely chopped8 round store-bought shortbread cookies (about 2 inches in diameter)confectioners sugarInstructions:1. Combine dates, water, and cinnamon in a small saucepan over medium heat, stirring frequently, until dates break down to a soft paste, about 3 minutes. Let…
Note: Sometimes you come upon something seriously delicious when you least expect it, and for me that always makes the discovery even more pleasurable. That’s just what happened when I had one of Kumiko’s chocolate chip cookies for the first time. We were at a New Year’s Day party just hanging out, chewing the fat…
No baking is required for this treat. Step one: Buy some assorted shortbread (we used Walkers). Advertisement – Continue Reading Below Cal/Serv: 100 Yields: 30 Prep Time: 0 hours 20 mins Total Time: 1 hour 20 mins 4 oz. bittersweet chocolate 1 tsp. vegetable shortnening 30 triangle-shaped shortbread cookies 3 3/4 tsp. finely chopped pecans…
Ingredients:4 3/4 cups all-purpose flour1 teaspoon salt3/4 teaspoon cream of tartar1 teaspoon baking soda1 cup unsalted butter (2 sticks)1 cup olive oil1 cup confectioners’ sugar, plus more for dusting1 cup granulated sugar, plus more for pressing cookies2 large eggs1 teaspoon pure vanilla extractFinely grated zest of one orangeInstructions:1. Sift together flour, salt, cream of tartar,…
Alan Richardson Advertisement – Continue Reading Below 16 chocolate wafer cookies (such as Nabisco Famous Chocolate Wafers) 1 tube orange frosting with piping tips 16 small peanut butter cups Place cookies on work surface; squeeze a dime-size dot of frosting in center of each Unwrap and invert peanut butter cups on frosting, pressing down gently…
Ingredients:1 batch chocolate cookie dough1 cup crushed peppermintsInstructions:1. Roll dough into 1-inch balls, then roll in crushed candies. Arrange on parchment-lined baking sheets, spacing each 1 inch apart.2. Refrigerate until firm, about 30 minutes. Bake at 350 degrees until firm, 14 to 16 minutes. Let cool completely.