Browned Butter Spritz Cookies

It’s been a while since I last have, so in today’s post I’m back to sing all of Browned Butter’s praises. It’s worthy of plenty.

Butter itself consists of fat, water and milk proteins. When you cook it long enough in the bottom of a heavy pan, all of the water gets cooked out of the butter and the remaining solids (the milk proteins) become browned. When they brown, it takes on a warm golden color and a warm, golden brown, almost nutty flavor.

That flavor is all of the things. It does the most godly (or ungodly, however you want to think of it) things to the tastebuds, and never fails to enhance pretty much anything you want to add it to, whether sweet or savory. From my very first go at Browned Butter I was hooked and as a result, have trying to build up the Browned Butter Collection on here.

So far, I’ve made it to Browned Butter Chocolate Chip Cookies, a Browned Butter Spice Cake, and Browned Butter Banana Bread. All were a huge success, and I highly recommend you check them out before coming back here to check out today’s recipe, which I think makes a quick, easy, and perfect addition to the club.

The process of making browned butter goes pretty quick. I’ve made this recipe twice already and what I typically will do is make myself a batch of it right before bed, pop it in the fridge overnight, then take it back out the next day when I’m ready to bake. Let it come to the room temperature that regular butter should be at for creaming, and from there things couldn’t be easier. The main tip to remember with spritz cookies is to get your baking sheets as freezing cold as possible–it will make the dough come out of the cookie press so much easier and neater.

Although I used a cookie press to make these, a cookie press certainly isn’t a necessity. So, I’ve also included alternate instructions in the recipe just in case you’d like to make them into simple circle cookies. I promise it will not affect the taste. They’re light, crisp, and full of that sweet nutty buttery flavor. It was hard for me to stop at just one and share with anyone else; I think it’ll be pretty difficult for you too.

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Browned Butter Spritz Cookies

Recipe Adapted from Land O Lakes

Ingredients

  • 1 cup (2 sticks) unsalted butter
  • 3/4 cup sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 2 cups all purpose flour

Directions

Melt the butter over medium heat in a 2 quart saucepan. Let it cook and watch it closely until 3-5 minutes until the butter begins to foam, forms a golden brown color and browned bits form on the bottom. (It will have a sweet, nutty smell). Immediately remove it from the heat. Allow to cool for about 10 minutes, then remove to a plastic container and refrigerate overnight.

Preheat oven to 350 degrees Fahrenheit., Place about 3 baking sheets in the freezer to chill thoroughly. Let the browned butter come to room temperature, until it is softened.

Place the browned butter, sugar, egg and vanilla extract in a bowl. Beat with a hand mixer or standing mixer fitted with the paddle until light and creamy. Add the flour in 1 cup increments, just until combined.

Refrigerate the dough for 30 minutes.

Place chilled dough into your cookie press. Press dough out onto ungreased and unlined baking sheets.

Bake for 8-10 minutes, until the cookies are lightly browned at the edges. Allow to sit on baking sheet for about 60 seconds before removing to a wire rack to cool completely.

(Alternately, for those without a cookie press: Shape dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets. Flatten with tines of fork. 8-11 minutes, until cookies are lightly browned at the edges. Allow to sit on baking sheet for about 60 seconds before removing to a wire rack to cool completely)

Note: no one oven is the same, & different baking sheets bake cookies differently. Keeping this in mind, I will ALWAYS test bake one cookie before baking entire sheets of the whole batch, just to get a good idea of how long they should be in the oven and if I need to adjust the way I’ve cut, rolled them out, etc. I highly recommend that you do the same.)

Linking to Fiesta Friday #274, co-hosted this week by Antonia @ Zoale.com and Liz @ Spades, Spatulas & Spoons.

Gingerbread Spritz Cookies

Today’s recipe is a reminder that great things really do happen at Christmas.

A few months back, I wrote a post about how cookie presses and I just didn’t ‘get along’ with each other. I had owned two up to that point and neither one of them worked, no matter what I did. It was frustrating. I think that cookie presses were made for this time of year. They’re an easy way to make a LOT of pretty cookies with little effort and in a very short turn around time. I really wanted to be able to make some.

I don’t like giving up. So, I decided to give the whole cookie press thing one more try and went scouring the internet for reviews of some of the ‘wider known’ models on the market. I finally settled on the OXO Cookie Press, as it had the most consistently positive reviews and the stencils that came with it were ones that I preferred to other brands. It stayed on my Amazon wishlist for a while, but one day I decided to get myself a little something for Christmas and bought it.

Not gonna lie, I was a tad bit nervous about whether or not it was going to turn out. Oftentimes baking appliances and tools with come with a tiny recipe booklet, so I decided to go with one that was in the booklet that came with the OXO cookie press. I figured it had to be safest bet. The recipe was for gingerbread cookies. I thought that it would be cute to use the teddy bear stencil, and if it turned out, share for the 12 Days of Christmas.

The recipe for the dough comes together much in the same way as most other cookie doughs. The main difference here is in the chilling time. If you’ve ever used one of the cookie recipes I’ve shared on the blog before, you’ll know that I’m a strong advocate for overnight chilling. Most cookie doughs need that extra time to minimize spreading and maintain their shape. However, when it comes to spritz cookies, overnight chilling is the wrong move. You don’t want the dough to be room temp or warm, but if it’s TOO cold then it won’t be pliable enough to press through the metal plates of the cookie press. So, for these 30 minutes of chilling in the fridge will do just fine.

With spritz cookies, the dough has to be at the right temperature and the baking sheets should also be extremely cold when you press the dough out onto them. I don’t know why, but it helps the dough come out cleaner. Place your baking sheets in the freezer prior to even getting started so that by the time you’re ready to press, they’re nice and chilled. No greasing the sheet or (as I usually do) using parchment paper. Don’t worry; they won’t stick.

The entire process to make these was incredibly easy, and quick. I couldn’t have been happier with how they came out, in look or taste. If you’re looking for a cookie press to buy, I give my unpaid & completely enthusiastic recommendation to go with OXO’s.

Just one more day of the 12 Days of Christmas! Stay tuned for the final recipe to be posted tomorrow.

DAY 1: VANILLA RED PINWHEELS

DAY 2: CHRISTMAS ELF BITES

DAY 3: THREE FRENCH HEN PIES

DAY 4: CRANBERRY BUCKLE

DAY 5: GINGERBREAD MARSHMALLOWS

DAY 6: HOLIDAY SPICE S’MORES

DAY 7: CRANBERRY ORANGE ROLLS

DAY 8: GINGERBREAD CUT OUTS

DAY 9: ROSEMARY & THYME CRACKERS

DAY 10: SUGAR CRUNCH COOKIES

DAY 11: GINGERBREAD SPRITZ COOKIES

Gingerbread Spritz Cookies

Recipe Courtesy of OXO

Ingredients

  • 1 cup (2 sticks) unsalted butter, softened
  • 1/2 cup packed brown sugar (light or dark, doesn’t matter)
  • 1/2 cup molasses
  • 1 teaspoon vanilla extract
  • 1 large egg, at room temp
  • 3 cups all purpose flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground cloves
  • 2 1/2 teaspoons ground ginger

Directions

Preheat oven to 375 degrees Fahrenheit. Place about 3 baking sheets in the freezer to chill thoroughly.

In a medium bowl combine the flour with the salt and spices and stir together with a fork. Set aside.

In the bowl of a standing mixer or using a handheld one, cream together the butter and sugar until creamy and fluffy. Add the egg, molasses and vanilla and stir just until combined.

Gradually add the flour into the mixture, in about 3 batches, just until it’s combined.

Refrigerate for 30 minutes.

Place chilled dough into your cookie press. Press dough out onto ungreased and unlined baking sheets.

Bake for 5-7 minutes, or until the cookies are lightly browned at the edges. Allow to sit on baking sheet for about 60 seconds before removing to a wire rack to cool completely.

(Note: no one oven is the same, & different baking sheets bake cookies differently. Keeping this in mind, I will ALWAYS test bake one cookie before baking entire sheets of the whole batch, just to get a good idea of how long they should be in the oven and if I need to adjust the way I’ve cut, rolled them out, etc. I highly recommend that you do the same.)

Sharing at this week’s Fiesta Friday #255, co-hosted this week by Jhuls @ The Not So Creative Cook and Diann @ Of Goats and Greens.

Sugar Crunch Cookies

I want to take this opportunity today, on the 10th Day of Christmas to share a newfound Christmas miracle with all of you.

Every year, I look forward to when the ‘seasonal foods’ start popping up in the grocery stores–the ones that are only sold from about early November to early January. I’ve got some tried and true favorites, but this year I discovered a new one.

I know it’s the fan favorite, but even when I was a kid, Cinnamon Toast Crunch never really ‘did it’ for me. It’s just so, so SO sweet. Plus, there was something about the puffy texture of the cereal that I never liked. So I didn’t eat too much of it. Honey Bunches of Oats & Honey Nut Cheerios–that’s my kind of racket. However, I was in Target a little while ago on the cereal aisle and I happened to see a pretty red box of cereal with the following words written on it:

Sugar Cookie Toast Crunch

Now y’all know me. You KNOW how I am about sugar cookies. (I adore them.) I had to at least give this stuff a try, especially since it was a seasonal product and wouldn’t be around forever.

So the verdict is in and yeah, Sugar Cookie Toast Crunch is a bonafide Christmas miracle. Milk improves the taste of most cereals, but when it’s comes to those that are delicious eaten dry, this is the best one I’ve had since Waffle Crisp–and that’s saying a lot. It has that rich, vanilla flavor that every great sugar cookie has, but unlike it’s counterpart Cinnamon Toast Crunch, it isn’t overly sweet. The texture is also better. It’s a perfect toasty golden sugar cookie in cereal form. Yum.

As delicious as SCTC is to eat on its own, my sister gave me the great idea that it would be an even better ingredient to try and bake with. I’ve seen a lot of recipes floating around the internet that use plain cornflakes, Fruity Pebbles or Golden Grahams and turn out great, so I decided to take inspiration from that to craft my own variation of a SCTC cereal holiday cookie for the 12 Days of Christmas.

Here’s what’s in ’em. I used a blend of all purpose and almond flour as a base to the dough. The almond flour gives it a nutty flavor that I think tempers the sweetness nicely, but if you’re nut-allergic you should be able to use all regular flour with no problems. I also added some dried cranberries to the dough for two reasons: I wanted to give some extra texture to the cookie, and I wanted to give a pop of tartness that I also think works well with the sweetness.

Un-chilled dough tends to result in cookies that spread a lot and so, after mixing crushed SCTC into the dough, I let it rest in the fridge overnight. I highly recommend that you do this in order to achieve the puffy round shape that you see in the pictures.  Aren’t they pretty, y’all? I think what I like most about these apart from the flavors is the texture–they’re soft and chewy, also yet crunchy from the cereal. They’re sweet from the cereal, but also toasty from the almond flour with that tang of tartness from the cranberries. It’s like the best Christmas compost cookie ever.

Just 2 days left of the 12 Days of Christmas! There’s still plenty of time to bake for the holidays, so feel free to check out the other recipes if you haven’t already.

DAY 1: VANILLA RED PINWHEELS

DAY 2: CHRISTMAS ELF BITES

DAY 3: THREE FRENCH HEN PIES

DAY 4: CRANBERRY BUCKLE

DAY 5: GINGERBREAD MARSHMALLOWS

DAY 6: HOLIDAY SPICE S’MORES

DAY 7: CRANBERRY ORANGE ROLLS

DAY 8: GINGERBREAD CUT OUTS

DAY 9: ROSEMARY & THYME CRACKERS

DAY 10: SUGAR CRUNCH COOKIES

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Sugar Crunch Cookies

Recipe Adapted from Williams-Sonoma

Ingredients

  • 1 cup all purpose flour
  • 1/2 cup almond flour or finely ground almonds
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon ground ginger
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/3 cup white sugar
  • 1/4 cup brown sugar, firmly packed
  • 1 egg
  • 2 teaspoons vanilla extract
  • 1/2 cup dried cranberries, or cherries
  • 1 3/4 cups of Sugar Cookie Toast Crunch (or any cereal you like), lightly crushed
  • Cinnamon sugar, for sprinkling

Directions

In a medium size bowl combine the flour with the almond flour, baking powder and salt. Set aside.

In the bowl of a standing mixer, or using a handheld one, cream the butter and sugars together until they’re light & fluffy. Add the egg and vanilla, stirring just until combined. Gradually add the flour mixture, in 2 batches, stirring just until combined. Stir in the cranberries. Gently stir in 3/4 cup of the crushed cereal.

Scrape the dough into a sealable container and refrigerate for at least one hour, preferably overnight.

Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper. Pour the remaining 1 cup of crushed cereal in a small bowl.

Use a 1/8 scoop (that’s about 2 tablespoons) to scoop out balls of dough. Roll each dough ball in the crushed cereal until it has a light coating. Place onto the parchment paper, about 1/2 inch apart. Press down a little on the tops to lightly flatten. Sprinkle the tops with cinnamon sugar.

Bake the cookies until light golden brown and puffy, 12 to 15 minutes. Allow to set for about 5 minutes before removing to a wire rack to cool completely.

(Note: no one oven is the same, & different baking sheets bake cookies differently. Keeping this in mind, I will ALWAYS test bake one cookie before baking entire sheets of the whole batch, just to get a good idea of how long they should be in the oven and if I need to adjust the way I’ve cut, rolled them out, etc. I highly recommend that you do the same.)

Sharing at this week’s Fiesta Friday #255, co-hosted this week by Jhuls @ The Not So Creative Cook and Diann @ Of Goats and Greens.

Gingerbread Cut Outs

In the very first post for this year’s 12 Days of Christmas I talked about how my love for this time of year is hugely inspired by all the baking that my mom and grandma did during the holiday season. They made lots of delicious things, but one of the most memorable of the treats was the gingerbread cookies. They shaped them into both gingerbread men and gingerbread teddy bears that we decorated with chocolate chips. They were so good.

For the most part I do try to introduce new, fresh recipes to the 12 Days of Christmas. I do it to give y’all some interesting options, challenge myself, and to find new holiday baking favorites for our house. Sometimes though, the classics are best. After all, what kind of Christmas would it be without a good, old-fashioned classic gingerbread cookie recipe to put to good use?

The gingerbread cookies that my mom and grandma made when I was a kid were thick, slightly soft, slightly chewy and full of strong, spicy flavor. I’ve made quite a few gingerbread cookies of my own, but most of them failed to tick off all of the above boxes at the same time. It’s difficult for one recipe to do that, I admit. But if any of y’all have been looking for a perfect gingerbread cookie recipe that’s good for cut outs, decorating, gift giving, Christmas tress decoration–anything really–then you can stop looking. Cause it’s right here.

What puts these gingerbread cookies above all the others I’ve had boils down to about three things: Spice, Texture, and Durability. Because the dough is generously seasoned, they’re slightly spicy–they have a ‘bite’ that lingers on your tongue, as it should. The texture is soft, but it does have a pleasant chew, especially towards the edges. These are also plenty durable enough to decorate (rather heavily if you like), ship in the mail, or even make them into Christmas tree ornaments (just pierce holes into the tops).

This recipe makes quite a bit of dough, so don’t be afraid to go big with the cookie cutters if you don’t want a whole bunch of leftovers sitting around your house, tempting you (and they WILL tempt you) . They hold their shape extremely well after baking, so don’t worry about designs getting lost in indiscernible blobs. That won’t happen.

Eight days into the 12 Days of Christmas now–don’t forget to check out the other recipes from the previous days below!

(Btw, aren’t these cookies 100xs better than 8 maids a milking?)

DAY 1: VANILLA RED PINWHEELS

DAY 2: CHRISTMAS ELF BITES

DAY 3: THREE FRENCH HEN PIES

DAY 4: CRANBERRY BUCKLE

DAY 5: GINGERBREAD MARSHMALLOWS

DAY 6: HOLIDAY SPICE S’MORES

DAY 7: CRANBERRY ORANGE ROLLS

DAY 8: GINGERBREAD CUT OUTS

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Gingerbread Cut Outs

Recipe Courtesy of The King Arthur Flour Baker’s Companion

Ingredients

  • 1 cup (2 sticks, 8ounces) unsalted butter
  • 1 cup (8 ounces) packed brown sugar (light or dark, doesn’t matter)
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons allspice
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cloves
  • 2 teaspoons cinnamon
  • 1 cup (8 ounces) molasses
  • 1 large egg
  • 5 1/2 cups all purpose flour
  • 1 1/2 teaspoons baking soda dissolved in 1/2 cup water

Directions

In the bowl of a standing mixer (or using a handheld one) cream together the butter, sugar, salt and spices together until light and creamy.

Add the molasses and the egg, stirring just until combined. Use a spatula to intermittently scrape down the sides of the bowl to ensure even mixing.

Add half of the flour with the baking soda that’s been dissolved in the water on low speed. Stir in the remaining flour, mixing just until combined.

Scrape the dough into one large mound, wrap in plastic wrap and refrigerate overnight.

Preheat the oven to 350 degrees F.

Sprinkle a clean work surface with powdered sugar. Divide the dough into quarters, keeping the other 3 in the fridge while you work with the 1. Using a rolling pin to roll out the quarter of dough to about 1/4 inch thick. Use whatever cookie cutters you like to cut out the shapes, then transfer to baking sheets that you’ve lined with parchment paper. Leave about 1/2 inch space between the cookies.

Refrigerate the cut out cookies for about 10 minutes, then bake on the middle rack for 8-10 minutes. Let them rest on the baking sheet for about 65 seconds before removing to a wire rack to cool completely.

Sharing at this week’s Fiesta Friday #254, co-hosted this week by Antonia @ Zoale.com and Kat @ Kat’s 9 Lives.

Christmas Elf Bites

Every year for the 12 Days of Christmas I try to include at least one recipe in the series for any of the followers or visitors to this blog who don’t like to cook or bake, or those who want to cook or bake but just don’t believe that they can.

You’ll notice that I specifically did NOT say that they *couldn’t* cook or bake–that was on purpose.

Take it from someone who not too long ago, couldn’t do much else but scramble eggs and boil water for pasta: you can cook. You can bake. You really can. Yes, even without the help of a cake mix or pre-made cookie dough. It’s possible. This holiday, you can bake 100% from scratch without messing it up, and come out with something you’ll not only enjoy, but be able to share with others who are definitely going to enjoy it too.

I don’t want to shame anyone who doesn’t like to bake or thinks that they can’t bake at all. It’s not something that everyone is going to love to do. I get that. But honestly, today’s recipe is about as easy and basic as you can get for baking without using a frozen dough–and I guarantee that this is going to taste better than ALL of those. (Baked goods made from scratch always do.)

This starts with a very simple, straightforward shortbread. Because it is so simple, I recommend your using a good butter for it. Generic butter has a much higher ratio of water in it, and therefore has less flavor. Name brand butter (especially the European ones) is far more cultured than generic. I don’t mean ‘culture’ as in sophistication–I mean that is has been churned longer in order to have a higher ratio of fat in it. More fat = flavor. You’d be surprised the difference it makes.

This is a rather whimsical themed recipe, and because I think almond extract gives a ‘whimsical’ flavor to baked goods, that’s what I used to flavor these. Vanilla will work just as well, as will citrus extract or zest you add to the flour as well. I also hand kneaded in some sprinkles to give them some color (don’t use a mixer to do this, it will make them bleed prematurely and they may stain messily while baking). The dough is first pressed into a square baking pan and chilled. From there, you lift it out of the pan in one block, cut it up into mini bite sized pieces, then bake.

And that’s literally it. 15 minutes later, you’re done. Sound easy enough?

These cookie bites are a delicious idea for gift giving & stocking stuffers. They’re easy enough to do with the kiddies. They’re small enough to have dessert without feeling guilty. Plus, I just find them cute to look at, so I gave them a cute “Christmas-y” themed name to match. Ho ho ho.

We just started the 12 Days of Christmas a few days ago, so go back and check out Day 1’s recipe if you haven’t seen it yet!

DAY 1: VANILLA RED PINWHEELS

DAY 2: CHRISTMAS ELF BITES

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Christmas Elf Bites

Recipe Courtesy of Land O Lakes

Ingredients

  • 1 cup unsalted butter, softened
  • 1/2 cup white sugar
  • 1/2 teaspoon almond extract
  • 2 1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 teaspoon multi-colored nonpareils

Directions

Line a square 8 or 9 inch cake pan with parchment paper and lightly spray with non-stick cooking spray; set aside.

In a small bowl combine the flour with the salt and stir together with a fork. Set aside.

In the bowl of a standing mixer or using a handheld one, beat together the butter and sugar until creamy and fluffy. Add the almond extract.

Slowly stir in the flour, mixing just until combined. Use your hands to gently knead in the nonpareils. Press the dough into the pan, doing your best to make the top smooth and flat. Refrigerate for at least 2 hours, or overnight.

Preheat oven to 325 degrees Fahrenheit. Use the corners of the paper to lift the dough out of the pan. Use a sharp knife, pizza wheel or a bench scraper to cut the dough into 1/2 inch squares. Gently place the squares about 1/2 inch apart on a sheet pan you’ve lined with parchment.

Bake for 12-15 minutes, until they’re just beginning to turn golden brown. Allow to cool completely on a wire rack.

Vanilla-Red Pinwheels

Hey, everyone. If you’ve been following me for a while, then you’ll know that this is the time of year where I start the 12 Days of Christmas–an annual series of twelve baking recipes I post during the month of December that remind me of the holidays. Growing up, my mom and my grandmother baked a LOT of delicious things at Christmastime.

Apart from loving to eat it, I also just loved the overall atmosphere that all of their baking created in the house. Now that I’m an adult, I guess this series is my way of recreating that atmosphere for myself, and for the people who I love. I look forward to it every year, and I hope y’all enjoy it too. (Also, if you’re interested in viewing the series from past years, you can search the 12 Days of Christmas tag to find past recipes for the past few years.)

I knew even in the early days of planning this years series that I was going to make these. They’d been on my radar for a while for two reasons: first, I just can’t resist a butter cookie. Second, pinwheel cookies are so pretty, they’re nearly hypnotizing. I remember the first time I saw one. I just stared at it, becoming more and more determined with every passing minute that I was going to figure out how it was made asap and make a batch for myself.

I know that pinwheels look like they’re super elaborate, but the actual construction of them isn’t that difficult. Honestly, the ‘trickiest’ part is making sure the dough is at the right temperature for when it’s time to combine & roll the two different colored doughs together. Too cold and it will crack when you try to roll it. Too warm and it won’t hold the pinwheel design of the two colors. Don’t worry, though: because this is a basic butter cookie dough, it is very forgiving. If you think the dough is too cold, simply leave it out for a few extra minutes before you try to roll. It you think it’s too warm, leave it in the fridge for a little bit longer. You’re going to find that happy medium, I promise.

A lot of pinwheel recipes are either a vanilla-chocolate mix of doughs. Some are a single vanilla dough where one half has just been dyed with food coloring. For mine, I went with a vanilla dough and a red one that I flavored with a Red Velvet Emulsion from LorAnn oils. I also flipped the order of layering in my second log so that there is a vanilla wrapped cookie dough AND a Red Velvet flavored one. Also, don’t you dare throw away the scraps from when you trim the doughs! Those pretty tie-dye patterned cookies you see below are made solely from my scraps. I gently kneaded them together with my hands into a log, then wrapped it up with the others. When you cut it, you can see that the colors marble together and hold their design even after baking. Nothing wasted.

These cookies are excellent; like a classic butter cookie, they’re slightly crisp with a crumb that melts in your mouth. The two flavors work beautifully together. And (of course), they make one heck of an impression when presented on a plate. Not too shabby a start for the 12 Days of Christmas, eh?

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Vanilla-Red Pinwheels

Recipe Adapted from Simply Recipes

Ingredients

  • 1 1/4 cups white granulated sugar
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 large egg
  • 3 cups all-purpose flour
  • 1 teaspoon of LorAnn Oils Red Velvet Emulsion (you can also use a strawberry or raspberry flavoring. A combination of 1 of these flavorings with Red food coloring will also work)

Directions

In a medium sized bowl combine the flour with the salt and baking powder. Stir together with a fork, then set aside.

In the bowl of a standing mixer (or using a handheld one), cream together the butter and sugar until light and fluffy. Add the egg, stirring just until combined.

Add the dry ingredients to the butter mixture in batches, stirring just until combined.

Scrape the dough out of the bowl and onto a plate. Divide it in half. Set one aside, and place the other back into the bowl. Add the the 1 teaspoon of Red Velvet emulsion and stir until it’s uniform in color. Remove the Red Dough from the Bowl.

Divide the Vanilla Dough into 2 portions. Divide the Red Dough into 2 portions. You should now have four balls of dough. Roughly shape each one into a rectangle, then wrap in plastic wrap. Refrigerate them for about 30 minutes, or until firm.

Remove one of the vanilla doughs from the fridge. Sprinkle a clean surface (like a pastry mat or a piece of wax or parchment paper you’ve taped to your counter) with powdered sugar. Lay a piece of parchment paper down, place the dough on top of the paper, then place a second piece of parchment on top of that. Roll out the dough until it’s about 6 x 12 in size. As your roll, occasionally move it around/flip it, just to make sure it doesn’t stick. When it’s the right size, (keeping it sandwiched between the parchment paper)transfer the rolled out dough to a baking sheet.

Repeat this process with the other doughs. Place the baking sheet with the doughs in the freezer for 15 minutes. It should be firm, but not stiff–too stiff and it won’t roll properly.

Remove one of the vanilla doughs and one of the red doughs. Peel away the top parchment paper from them both. Flip the red dough on top of the vanilla dough so that they are sandwiched together. Peel the bottom paper from the raspberry dough. Trim the edges so that the 2 doughs line up. Carefully and tightly roll from the long end into a log, peeling away the bottom layer of parchment as you go.

Repeat this sandwiching and rolling process, but this time put the red dough layer on the bottom so that when you roll the dough, the red dough is on the outside.

(There is an excellent step by step pictured process of this, located here.)

Wrap each log in plastic wrap and refrigerate overnight. (Don’t throw away the scraps from the trimmings! I gently kneaded them together with my hands and formed a tie-dye patterned log that I also refrigerated with the pinwheel cookies.)

Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper. Use a sharp knife or bench scraper to slice the cookies into slices 1/4-1/2 inch thick. Place them about 1 inch apart on the sheet.

Bake for 10-12 minutes, until they begin to just turn golden brown on the bottom & at the edges. Allow to set up for 60 seconds on the baking sheet before removing to a wire rack to cool completely.

(Note: no one oven is the same, & different baking sheets bake cookies differently. Keeping this in mind, I will ALWAYS test bake one cookie before baking entire sheets of the whole batch, just to get a good idea of how long they should be in the oven and if I need to adjust the way I’ve cut, rolled them out, etc. I highly recommend that you do the same.)

I’ll be linking this post up to this week’s Fiesta Friday #252, co-hosted this week by Alex @ Turks Who Eat and Zeba @ Food For The Soul.

DAY 1: VANILLA RED PINWHEELS

Chewy Ginger Cookie Bars

Y’all, do me a quick favor. Look to the right of your screen and locate the search bar.

Type in the word ‘ginger’. Hit the search button.

What do you see?

My guess would be that quite a few posts are going to pop up.

The reason for this is very simple: I love ginger. I have a very strong appreciation of it. I look for ways to throw it into dishes that may not have originally called for it. Whether you’re using it for a sweet or savory dish, both ground and fresh ginger are fantastic stuff to have around.

I’ve mentioned before that I make my own ginger syrup to help with my stomach issues. The only thing about making ginger syrup is that after you’ve made the syrup, you’re left with quite a bit of candied/crystallized ginger that’s been simmered in the sugar syrup.

Not that I’m complaining. Apart from being delicious to snack on it by itself, candied ginger is one of my favorite things to bake with. Today’s recipe features a double whammy of both ground and candied ginger.

Sometimes I want cookies, but also just don’t feel like making the dough, letting it rest & chill in the fridge, then rolling or scooping it out into individual portions. What I love about cookie bars is that they take the extra labor out of making actual cookies. There’s no chilling time required. You don’t have to portion the dough out individually. After the dough is made, it all gets pressed into one pan and baked off together. You can seriously make this in less than 10 minutes, and have it baked & finished in less than 1 hour. It couldn’t be easier.

This recipe started out from a basic sugar cookie bar that I altered. I swapped out some of the white sugar for brown sugar, then added molasses, ground ginger and candied ginger. Apart from the warm, spicy flavors of these bars, I  think that the texture is my favorite part.

They have a well balanced density, but it’s not so much that it’ll get stuck in your teeth. It’s like that perfect sweet spot that you get in the center of a drop cookie–except, here it’s in the whole thing. I ate mine still warm with whipped cream and caramel. To say that I enjoyed it would be an understatement.

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Chewy Ginger Cookie Bars

Recipe Courtesy of Food Network Magazine

Ingredients

  • 1 cup (2 sticks) unsalted butter, melted
  • 1/2 white granulated sugar
  • 1/2 cup light brown sugar
  • 1/2 cup molasses
  • 3 eggs
  • 1 teaspoon ground ginger
  • 1/2 cup crystallized ginger, finely minced
  • 1 tablespoon vanilla extract
  • 2 cup flour
  • 1/2 teaspoon salt

Directions

Preheat oven to 350 degrees Fahrenheit. Line a 9-by-13-inch baking dish with foil, leaving a 2-inch overhang on two sides; coat the foil with cooking spray.

In a medium size bowl combine the flour, ground ginger and salt. Set aside.

In a large bowl, whisk the sugars and molasses into the melted butter. Add the eggs, one at a time, stirring briskly. Add the vanilla.

Fold in the dry ingredients into the wet, stirring just until combined. Fold in the minced crystallized ginger. Spread the dough into the baking dish with an oiled spatula.

Bake until the edges are set but the center is soft, about 25-30 minutes. Allow to sit in pan for about 10 minutes, then use the foil to lift out of the baking dish and transfer onto a wire rack to cool completely. Cut into square bars.

Sharing at the Fiesta Friday #248, co-hosted this week by Judi @ cookingwithauntjuju.com and Alex @ Turks Who Eat.