Chocolate Chip Cookie Biscotti

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When I first started baking cookies, I used to get frustrated a lot. I really wasn’t that good at it for a while. I hit a lot of…speed bumps that would get in the way of me getting the results that I wanted.

These speed bumps varied from recipe to recipe but if I had to rank them, I’d say that the number one issue I would have MOST frequently is spreading.

Just about all of my cookies would spread into flat, thin pancakes. I absolutely HATED it.  To this day the memory is triggering.

For some recipes, flat cookies (although not aesthetically pleasing) aren’t so bad and will pass. However, when it comes to others, a flat disk just won’t do for looks or taste.

If you look up practically any cookie recipe on this blog, I’m just about positive that the directions will direct you to chill the dough in the fridge for at least one hour before baking. I’ve intentionally modified recipes I’ve read elsewhere and chilled my dough even when they do not direct to just because from my experience, most traditional drop, cutout or rolled cookie doughs DO need to be chilled at least a little while to minimize spreading and give them the right height and lift.  They just do. Trust me on this, guys. If your cookies frequently spread in the oven, start chilling the dough in the fridge for at least an hour, bake, then get back to me and tell me that it didn’t help your results.

Off the top of my head, I can only think of maybe…two or three instances where I made cookies that I didn’t refrigerate the dough and still got the results I wanted. The subject of today’s recipe is one of those exceptions: biscotti. Why doesn’t biscotti need to be chilled? Well for one, the dough isn’t nearly as wet as other cookie doughs. Wet/moist cookie dough makes cookies that spread in the oven. (Remember that for other recipes; this why chilling them in the fridge helps.)

Biscotti dough is usually first shaped into an oblong mass on a sheet pan, then baked as a whole in the oven until just set. After that, it’s removed and given some time to cool. From there, what would be a giant soft cookie is then sliced into straight or diagonal sticks that are then baked a second time. During this second bake, all of the residual moisture is dried out of the biscotti, giving them that traditional crisp, crunchy texture.

So far as I’m concerned, I think there is but one downside to making chocolate chip cookies from scratch: the resting period in the fridge, which also means that whenever I make them, I’ll have to plan ahead a day in advance to satisfy my craving. This isn’t always ideal. That’s one of the reasons why this recipe is so awesome: it’s a CCC recipe where there’s absolutely no chilling time required and there’s also no need to worry about that pesky spreading problem.

Like traditional biscotti, this dough is first baked in one mass. I spread it in a glass square baking dish, which did help to give the outer edges more definition–if/when you try this, just make sure you line your pan with aluminum foil so that when you have to take it out to slice, it’s one easy lift. After the slicing, the individual biscotti are arrayed onto a sheet pan and baked off for a second time. They won’t spread. Promise. The first bake took care of that problem. This second one is just to take them out of that realm of ‘soft chocolate chip cookies’ to crispy, crunchy chocolate chip flavored biscotti.

Traditional Italian biscotti is intentionally made so crispy that it HAS to be dunked in a cup of coffee or tea just to soften the tight, crunchy crumb enough to bite. These biscotti are certainly not as tough as all that. However, with this recipe I’ve now given you an excuse to essentially, eat a chocolate chip cookie for breakfast alongside your morning cup of Joe or Earl Grey.

You’re welcome.

Linking this up to Fiesta Friday #175, co-hosted this week by Monika @ Everyday Healthy Recipes and Suzanne @ A Pug in the Kitchen.

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Chocolate Chip Cookie Biscotti

Recipe Adapted from Better Homes and Gardens

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Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup butter flavored shortening
  • 1 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 1/2 teaspoon baking soda
  • 2 eggs
  • 2 teaspoons vanilla
  • 2 1/2cups all-purpose flour
  • 8 ounces (about 1 cup) coarsely chopped semisweet chocolate

 

Directions

Line a 13 x 9 square pan with aluminum foil or parchment paper and spray with cooking spray. Preheat oven to 375 degrees Fahrenheit.

In a large mixing bowl, cream together the butter and shortening for about 3 minutes. Add the sugars and baking soda and continue to beat until light and fluffy, about another 3 minutes. Add the eggs, one at a time, then the vanilla, all while scraping down the sides of the bowl with a spatula to ensure even mixing.

Add the flour in batches, mixing just until combined. Stir in the chocolate as best you can.

Spray your spatula with cooking spray, or sprinkle and rub both sides with flour. Spread and press the cookie dough in an even layer in the pan. Bake in the oven for 22 to 25 minutes, until set and the edges are golden brown.

Cool in the pan for one hour. Reduce oven temperature to 325 degrees. Use the edges of the foil or parchment paper to lift out of the pan. Use a sharp knife or bench scraper to cut the baked dough into strips/logs. Place them, cut side down, on an ungreased or lined cookie sheet. Bake for 15-20 minutes, until browned and edges are crispy. (They may still be a little soft in the middles. That’s ok.)

Carefully transfer them to a wire rack to cool completely; they will harden and crispen fully as they cool.

Double Ginger Sugar Cookies

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When I was a little girl, there was no food, (and I mean absolutely NO FOOD) that I loved more than sugar cookies.

Not french fries. Not chicken nuggets. Not chocolate. Not mac n cheese (which I never liked and still don’t actually…hush). Not even chocolate chip flavored cookies.

Sugar. Cookies.

To me they were just… the best thing ever.

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If I’m being completely honest, there’s a part of me that still thinks they are. The ingredients of the typical sugar cookie are deceptively simple, yet the recipe itself is still easy to miss the mark on. A poorly made sugar cookie can come in the form of one that’s dry, too crisp, bland, too thick, too crumbly and dozens of other ways that things can go wrong. To date, the worst excuse for a sugar cookie I’ve ever had came from those abominable premade break and bake refrigerated cookie dough. The cookie is just barely palatable in a precious window of time of about….10 minutes after you take them out of the oven. Then, well…they cool/dry into pretty much inedible, bland sawdust.

Blegh.

Stay away. Far, far away from break and bake dough when making sugar cookies, I implore you. Scratch really is the only way to go. I will take a well made, from-scratch sugar cookie over say, creme brulee or a slice of cake any day. I will fight you for the last sugar cookie on a dessert tray. (You think I’m playing. Heh. Go ahead and try me, Buttercup.)

A well made sugar cookie is a perfect dessert, whether eaten all on its own or say, dipped in ice cream or whipping cream or chocolate (try it sometime if you haven’t). Once you know how to make a good one all on its own, it might be a good idea to start branching out and experimenting with creative twists to it…like this one.

I made these as a result of still having an excess of ginger from my homemade ginger tea I was making to ease my stomach issues. I took the leftover ginger from the syrup I made and candied it by rolling the pieces in white sugar and letting them cool until they’d crystallized. It’s a MUCH easier alternative to buying the premade stuff in the spice aisle and it’s quite easy to do. I was VERY curious to see what the spicy, slightly sweet ginger would add to the base of a sugar cookie.

Textures abound in this here recipe. The cookie itself is slightly crisp at the edges, with just the right amount of softness in the center so that biting into it, you get a slight crunch & a chew at the same time that’s intensified by the texture of the candied ginger. I won’t lie, the ginger REALLY does pack a punch; there is both crystallized and ground ginger in the dough and it’s definitely noticeable. The cookies are both sweet and spicy, but I enjoyed the contrast of flavors. Sometimes sugar cookies are stuck between either being too sweet or too bland; the doubled use of ginger here ensures that these are neither. They’re the perfect balance.

As usual, I’m linking this post to the Fiesta Friday for this week, #166, co-hosted this week by Mollie @ Frugalhausfrau and Ginger @ Ginger and Bread.

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Double Ginger Sugar Cookies

Recipe Courtesy of Food and Wine

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Ingredients

  • 2 1/2 cups all-purpose flour
  • 1/3 cup finely chopped crystallized ginger (3 ounces)
  • 1 1/2 teaspoons ground ginger
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 sticks ( 1/2 pound) unsalted butter, softened
  • 1 1/4 cups sugar
  • 1 large egg yolk
  • 1 teaspoon pure vanilla extract
  • Coarse turbinado sugar, for sprinkling (optional)

Directions

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

In a large bowl of a standing mixer fitted with the paddle attachment (or using a hand held mixer) cream together the butter and sugar until light and fluffy. Add the egg yolk and vanilla extract, being sure to scrape down the sides of the bowl to evenly combine. Fold in the dry ingredients, about 1/3 a cup at a time. Mix just until dough comes together.

Shape dough into a long log and freeze log for about 1 1/2-2 hours, until very firm.

Preheat oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper. Using a bench scraper, cut off cookies about 1/8 inch thick and place them about 1 inch apart on the baking sheet. Sprinkle the tops with the coarse sugar if desired.

Bake the cookies in batches until golden and just barely set on top, 8-10 minutes.  Switch the top and bottom racks midway through baking. Allow to cool for 5 minutes on pan before moving to wire racks 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.)

PB Sandwich Cookies (with Honey-Cinnamon Filling)

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I can’t think back to a time when there hasn’t been a big jar of chunky peanut butter in one of my cabinets or pantry. I’m crazy about the stuff.

I’m not hugely picky on the brand; Jif, Skippy and Peter Pan have ALL passed the test of my tastebuds–just so long as there’s some there whenever I want it. Even when I went through a ‘health nut’ phase, do you think I turned my back on peanut butter? Tuh. I just spend the extra buck or two and bought the natural chunky pb without the extra hydrogenated oils that you have to stir every once in a while. Wasn’t that much of a difference in taste (albeit it a little less sweet) and it did the trick until I finally caved & went back to the really good stuff. I was NOT going to live my life without peanut butter. No way, no how.

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Can I let you guys in on a little secret?

I never could, and still haven’t grown to like peanut butter and jelly as a combination on a sandwich. Who *needs* jelly when you could just slather more peanut butter on two slices of toasted bread? Jelly can take a hike so far as I’m concerned.

Just shut up, pass me the Skippy Chunky and a spoon, and no one will get hurt.

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Apart from just loving the stuff all on it’s own, I remember that I went through a phase as a kid when I was ka-razy about peanut butter cookies–especially the Nutter Butter sandwiches. I just wanted them all the time. I craved them: ALL.THE.TIME.

You know how when you went to the grocery store with your mom and if you were good (or if she was in a good mood and there was a little extra money) she’d let you pick something out to get? For a while, the ‘thing’ that I would always pick out were Nutter Butters.

At the time it didn’t matter because I had the metabolism of an Olympic athlete, but looking back (now that I definitely do not), I can admit that it was embarrassing how many I could put away.

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However. These are not Nutter Butters.

They are…dare I say it? Yeah, I will.

They’re better than Nutter Butters. Got your attention yet? Good.

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I decided to make these on a random whim, since #1, I felt like baking, #2, I had all the ingredients in the house at the time and #3, I was feeling guilty for not using my America’s Test Kitchen cookbook more often and this was in it. It’s a fabulous recipe that’s fairly easy to put together, and with my personal modifications, it just tasted even better.

I swapped out the recommended regular dry roasted peanuts for honey roasted ones that are lightly coated in sugar. I prefer the taste of honey roasteds, and I also think the ‘roasted’ flavor just comes out stronger in them for some reason. The cookies themselves remind me of the peanut butter cookies that can often be found in the bakery sections on cookie platters sold in Sam’s Club or Costco. They’re soft and chewy with the perfect contrast of texture from the crunch of the honey roasted peanuts that are chopped inside the dough.

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The filling was another modification. Whereas Nutter Butter cookies are just filled with a stiff peanut butter frosting, the filling in these cookies is smoother in texture. Second, the combination of peanut butter, honey and cinnamon makes it so that the overall sandwich isn’t too ‘one-note’ in flavor. Spoiler alert: it works. Really well.

I don’t know if there are words that can adequately describe what this tastes like when it’s warmed up in the microwave. You know, where the cookies are just on the verge of falling apart from softness of the crumb, and the filling is gooey and sticky so that the whole thing just kinda melts together in your mouth and–

Yeah, let me just stop now.

My twin sister pronounced these as some of “the best PB cookies” she’s ever had, and I really can’t say that she’s too far off on that assesment.

Guess that means I’ve got Nutter Butters beat, huh? Rah rah sis boom bah.

Linking up this post to Fiesta Friday #156.

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PB Sandwich Cookies (with Honey-Cinnamon Filling)

Recipe Adapted from The Complete America’s Test Kitchen TV Show Cookbook

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Ingredients

For the Cookies:

  • 1 1/4 cups (6 1/4 ounces) honey roasted peanuts, roughly chopped
  • 3/4 cup (3 3/4 ounces) all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 tablespoons unsalted butter,melted
  • 1/2 cup creamy peanut butter
  • 1/2 cup (3 1/2 ounces) granulated sugar
  • 1/2 cup packed (3 1/2 ounces) light brown sugar
  • 3 tablespoons whole milk
  • 1 large egg

For the Filling

  • 3/4 cup creamy peanut butter
  • 1 cup confectioner’s sugar
  • 5 tablespoons honey
  • 1/2 tsp ground cinnamon

Directions

Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees Fahrenheit. Line 2 baking sheets with parchment paper.

Pulse peanuts in food processor until finely chopped, about 8 pulses.

Whisk flour, baking soda, and salt together in bowl. Whisk melted butter, peanut butter, granulated sugar, brown sugar, milk and egg together in second bowl. Stir flour mixture into peanut butter mixture with rubber spatula until combined. Stir in peanuts until evenly distributed.

Using a tablespoon measure, place 12 mounds, evenly spaced on each prepared baking sheet. Using dampened hand, flatten mounds until about 2 inches in diameter.

Bake until deep golden brown and firm to touch, 15 to 18 minutes, switching and rotating baking sheets halfway through baking. Let cookies cool on baking sheets for 5 minutes. Transfer cookies to wire rack and let cool completely, about 30 minutes. Repeat portioning and baking remaining dough.

For the Filling:

Microwave peanut butter until melted and warm, about 40 seconds. Stir honey and ground cinnamon into the warm peanut butter before using a rubber spatula to stir in the confectioner’s sugar.

Place 24 cookies upside down on counter. Place 1 level tablespoon of warm filling in the center of each cookie. Place second cookie on top of filling, right side up, pressing gently until filling spreads to edges. Allow filling to set for 1 hour before serving. Assembled cookies can be stored at room temp for up to 3 days.

   

Pebernodder Cookies

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So here’s my full disclosure on the subject of today’s post: it was my original intention to make Pebernodder cookies apart of 2015’s 12 Days of Christmas.  I first heard of them through this baking recipe card collection I had and because I thought they looked and sounded delicious, I decided to give it a whirl.

It didn’t work out very well.

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To this day, I have no idea what the heck was wrong with that stupid cookie dough. The problems started showing themselves with the very first test cookie. It spread too much. The edges were coming out weird. The consistency of the finished cookie wasn’t even close to what one should’ve been.

And Believe me, I tried everything I could to fix it. I altered how I rolled out and cut the dough. I froze the dough for a while. Baked it more. Baked it less. Changed the position in the oven. Nothing worked. It was just…off.

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I finally remembered the other batches of cookies I had to bake and decided to write the Pebernodder off as the L that I was just gonna have to take for that year’s Christmas baking. I binned the remaining failed dough (of which there was unfortunately quite a bit), shook off the irritation, and just kept it moving.

In the back of my mind however, I resolved that for the next go around in 2016, I was absolutely *going* to get it right.

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I should probably go into just what is ‘right’ for a Pebernodder for you guys, huh?

Well the word ‘Pebernodder’ is actually Danish for Pepper Nuts (I think so anyway. I also don’t speak a syllable of Danish, so don’t quote me on that one). They’re traditionally very tiny cookies strongly flavored with spices like cinnamon, cardamom, ginger, cloves and even pepper. Some variations use black pepper, while others even use the even more potent white pepper that give them an extra ‘kick’ that juuuuust toes the line between sweet and spicy.

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Aside from the combination of the spices, the main appeal of the cookie to me was the tiny, portable size. They just look like cookies that are meant to be piled in a big Christmas tin, wrapped in bow and presented as a gift or brought to an office party to share.  There’s plenty to go around with this batch, that much I can assure you.

Now remember, these are called Peppernuts for a reason. They’re supposed to be round and tiny so that they kinda resemble nuggets. So keeping that in mind, here are a few tips for handling this dough that should give you the results you want:

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The dough should be rolled into long and thin logs, then cut into very tiny pieces, like balls. Provided the dough is cold enough AND that you follow the tip of crinkling up the parchment paper, the cookies should have VERY minimal spreading. The tiny size of the cookies and high temperature of the oven also makes them bake very quickly despite the recipe yielding such a huge batch. You won’t be in the kitchen forever, promise.

Spice, spice and more spice: that’s the best way I can describe the taste of these. There’s just enough sugar to balance the bite of the spices. I know that other variations of these come out crisp, but my cookies came out rather soft and chewy–not that I’m complaining mind you. I heard nothing but praise from these and I’m very happy with my redo of the Pebernodder.

12 Days of Christmas Banner

Day 1: Stuffing Bread

Day 2: Pumpkin Crunch Tart

Day 3: Cinnamon Roll Cookies

Day 4: Dulce de Leche Hot Chocolate

Day 5: Almond Stamped Cookies

Day 6: Spiced Cookie Bark

Day 7: Demerara Sugar Buns

Day 8: Sugared Shortbread

Day 9: Hot Chocolate Marble Pound Cake

Day 10: Cranberry Scones

Day 11: Pebernodder Cookies

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Pebernodder Cookies

Recipe Courtesy of Rikke Gryberg

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Ingredients

  • 1 1/10 cup butter, melted and cooled
  • 1 1/4 cup white sugar
  • 2/3 cup heavy cream
  • 4 cups all purpose flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cardamom
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon fine salt
  • A few shakes of black pepper (optional, use if you prefer a ‘bite’ to the cookie, leave out if you prefer it on the sweeter side)

Directions

In a medium bowl, use a fork to mix the flour, cinnamon, cardamom, ground ginger, nutmeg, cloves, baking soda, baking power, salt and pepper. Set aside.

In the bottom of a standing mixer bow, use the wire attachment (or a handheld mixer) to mix the butter, white sugar and heavy cream.

Add the dry ingredients to the wet ingredients, about 1/2 cup at a time. It should form a smooth dough. Separate into 4 portions and place in the freezer for about 10-15 minutes, until dough holds together firmly.

Take each individual portion and divide it into about 3 to 4 balls. Roll each ball into long strips/ropes, about 8-10 inches long. Place the ropes on a baking sheet and place the baking sheet in the freezer for another 10-15 minutes

Meanwhile, preheat the oven to 400 degrees Fahrenheit.

Take a sheet of parchment paper and crumple it up in your hands thoroughly. Smooth it back out onto a baking sheet. (Repeat this process for as many sheets of cookies you plan on baking. The ridges and bumps made in the paper will keep the cookies from spreading too much.)

Remove the cookie logs from the freezer. Using a bench scraper or a sharp knife, cut each log into little pieces, about 1/3 inch thick. You can line the logs up next to each other and cut them all at once if you wish to save time. Place each piece about 1 1/2 inches apart from each other on the sheet (these cookies don’t spread much, so don’t feel the need to place a lot of space between them)

Take one baking sheet and bake in the oven for 7-8 minutes until the cookies have just started to turn golden brown. Allow to cool on the baking sheet for about 60 seconds before removing to a wire rack to cool completely. Repeat with the rest of the dough, keeping what you’re not currently baking inside the freezer or the refrigerator so as not to let it get too soft (which will cause them to spread).

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.)

Sugared Shortbread

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Good things don’t always have to come in big packages. Baking doesn’t have to be a long, drawn out process to yield delicious, worthwhile packages. Christmas treats shouldn’t have to always take you a few days to crank out of the kitchen.

And this is coming from someone who will dedicate entire weekends to her baking endeavors if the recipe so calls for it.

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If you’re sitting down at the moment and thinking, “Boy, I’d really love to have a really yummy Christmas cookie right about now but I sure don’t feel like spending a bunch of time in the kitchen.”, then rest easy. There is indeed a solution to this problem.

The solution is shortbread. Sugared Shortbread to be exact.

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I really don’t know how I’ve been baking for as long as I have and *just* now got around to baking shortbread but I suppose Christmas is as good a time as any to start. This recipe is so easy, there really was no excuse for me to try and hide behind anymore. From the time I made the decision to take a stab at the shortbread to mixing the ingredients, baking, then finish was really no more than one hour, TOPS.

It was just SO simple. And the results.

I was skeptical that a cookie with so few and ‘standard’ ingredients could be something worth writing home about at all. But fortunately,even skeptics like me get proven wrong at times. I don’t know what it is about the combination of these few, simple ingredients, but they create a cookie that is really, really REALLY addictive.

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The smell as it’s baking is…wow. I was excited before I even took it out of the oven. Does it *need* the extra sprinkling of sugar on top? Not necessarily. On it’s own, it’s a pretty darn tasty stick of buttery shortbread, but the added sugar does give it that extra sweetness and an added crunchy texture on top. The texture of the shortbread itself is sandy and tender; think a thick sandie cookie that melts in your mouth. Because I prefer the flavor, I used two teaspoons of vanilla extract but this shortbread is so versatile that I could easily see using ANY other extract with excellent results: lemon, lime, coconut, anise, almond, orange. If you wanted to add in citrus zest, that too would be awesome.

Bottom line, if you’ve got about 10 minutes to spare, then you should whip together this shortbread. It’s a perfect bite of Christmas cheer if ever I took one–and I took several.

12 Days of Christmas Banner

Day 1: Stuffing Bread

Day 2: Pumpkin Crunch Tart

Day 3: Cinnamon Roll Cookies

Day 4: Dulce de Leche Hot Chocolate

Day 5: Almond Stamped Cookies

Day 6: Spiced Cookie Bark

Day 7: Demerara Sugar Buns

Day 8: Sugared Shortbread

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Sugared Shortbread

Recipe Adapted from New York Times

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Ingredients

  • 2 cups all-purpose flour
  • 1/4 cup rice flour*
  • 1/2 cup sugar, and more as needed
  • 1/2 teaspoon salt
  • 16 tablespoons unsalted butter (2 sticks), melted and cooled
  • 2 teaspoons vanilla extract

*You can make your own rice flour by pulverizing plain long grain rice in a high power blender  (like a Ninja or Nutribullet) on the highest setting until grains are very fine and powdery.

Directions

Preheat oven to 350 degrees. Line an 8 or 9 inch square pan with parchment paper.

Whisk the dry ingredients (flours, sugar and salt) together with a fork or wire whisk. Pour in the melted butter and vanilla extract. Stir together until evenly combined.

Press into the bottom of the pan evenly with your hands or  rubber spatula. Bake for 40 minutes. Remove from the pan and sprinkle with a thin layer of sugar. Bake for 5 more minutes.

Using a bench scraper or a knife, cut shortbread into slices while still warm and sprinkle more sugar on top if desired. Allow to cool completely.

Almond Stamped Cookies

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It was around this time last year that I really started getting into making stamped/imprinted cookies. My first try was with the Cardamom Wafers I made for the series two years ago. I liked the results and knew I wanted to keep experimenting with the method. It’s a far less laborious alternative to making your Christmas cookies pretty, especially for someone who isn’t that artfully inclined like yours truly. I’m so totally not the type that can take a tube of colored gel or icing and pipe on elaborate designs. Not at all. The extent of my cookie decorating skills is to spread icing on top, then drop some sprinkles on top and call it a day. With cookie stamps, all you do is press a tool into the dough, and the work is practically done for you.

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Probably the best, most extreme form of stamp/imprint cookies is the Springerle cookie. It’s a thick German-based cookie dough that is imprinted using VERY intricate, beautiful wood molds, then left out for the dough to be able to ‘dry’ for hours before being baked. I first heard about them last fall and after hunting down two springerle molds of my own, made my first attempt in the first post of the 12 Days of Christmas series for 2015. The results blew me away. If you treat that dough right, give it enough time to dry out and bake gently, it’ll result in a cookie that impresses everyone.

Thing about Springerle is, the hand-carved wood molds used to make them don’t come cheap. I’d love to get my hands on some more but at $40-$60 a pop (and depending on the size and intricacy of the mold, possibly even more than that), buying more has taken a far back seat to my financial priorities.

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The good news is, making beautiful stamped/imprinted cookies doesn’t have to be a pricey process. There are plenty of molds that although made out of plastic, still feature intricate designs. The Cardamom print wafers and these Speculaas cookies were both made with a set of plastic cookie stamps from my grandmother’s 30+ year old Christmas baking collection and they made some of the prettiest cookies to come out of my kitchen. After multiple recipes, different doughs and using different kinds of molds, I think I can say pretty confidently that the real secret to making printed cookies lies in how you treat the dough, not so much the mold itself.

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The most important tip I can give with imprinted cookies is this: you’ve gotta chill the dough. THOROUGHLY. I mean, to the point where they’re almost rock solid. With the exception of Springerle that become rock hard by themselves in the regular open air, I’ve put every other standard cookie dough I’m stamping/imprinting not in the refrigerator but in the actual freezer for a minimum of half an hour before I bake it. It does sometimes result in me needing to bake them a tad bit longer than the recipe states, (although not that much), but it’s the coldness of the dough when it goes in that will preserve the intricacy of the design from the stamp or mold, regardless of what kind you’re using. If the butter or other fat in the dough is too warm, it expands during baking, causing the cookies to spread, which will blur the design. If the butter is frozen when it goes into the hot oven, it has less time to expand: got it?

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These cookies from today’s recipe are my latest attempt at imprinting. Aren’t they pretty? As I said, you don’t have to go expensive to get pretty cookies. The stamps I used for these came from Target and they came in a set of three for $20.00. (See here if you’re interested). They’re *really* nice, quality stamps too. Like most bakeware, they came with a recipe with which to try them out and since it looked like the dough came together in a matter of minutes, I figured what the heck and tried it out for myself.

These have a no frills, simple flavor profile which I think is appropriate for a print cookie: think along the lines of that trademark almond flavor that reminds you of the thick cookies you can get from bakeries. Because the dough uses powdered sugar rather than regular white, the crumb of the cookies is much finer and delicate. It melts in your mouth, and it’s just divine. As I said, the making of the dough is really simple, the most crucial step is how you treat the dough after stamping/imprinting.

Just remember: freezer, not fridge. Long time. Solid dough. Less spreading. Sharper design. You can do this. What’s more you *should*.

12 Days of Christmas Banner

Day 1: Stuffing Bread

Day 2: Pumpkin Crunch Tart

Day 3: Cinnamon Roll Cookies

Day 4: Dulce de Leche Hot Chocolate

Day 5: Almond Stamped Cookies

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Almond Stamped Cookies

Recipe Courtesy of Nordic Ware

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Ingredients

  • 3/4 cup butter, softened
  • 1 cup powdered sugar
  • 1 egg
  • 1 teaspoon almond extract
  • 2 1/2 cups flour, plus more for flouring
  • 1/2 teaspoon salt

Special Equipment: Nordic Ware Cookie Stamps, or any other cookie stamps, cutters you want to use

 

Directions

In a small bowl, use a fork to mix together the flour and salt.

In a large bowl, use the whisk attachment or a handheld mixer to cream together the butter and powdered sugar until light and fluffy.

Add the egg and almond extract. Gradually add in the flour in about 1/2 cup increments until the dough comes together.

Shape dough into balls, using about 1/8 cup or 2 tablespoons for each cookie. Place onto a baking sheet lined with parchment paper. Using your hand, press each dough ball to form a disk about 1/4 inch thick.

Dip your cookie stamps into flour, then lightly tap them to free excess. Firmly press the stamp into the cookie disk until dough reaches the edges of the stamp. Remove carefully and repeat with the remaining dough balls, flouring stamps before each use to prevent them from sticking to the dough.

Freeze the cookies for about 35-40 minutes to allow to firm up. (This will help protect the design and keep them from spreading in the oven)

Preheat oven to 350 degrees Fahrenheit. Remove cookies from freezer and bake for 12-14 minutes, until just beginning to brown on edges. Allow to set for about 1-2 minutes on baking sheet before removing to wire racks 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.)

S’mores Sandwich Cookies

S'mores Sandwich Cookies2

There are suffice to say, more than a few people in the US who enjoy camping. During the summer and even into the late autumn they love packing up their RVs and/or trailers and making long drives to remote campsites or cabins in towns located on lakes or rivers and spending weekends or even long weeks just chilling in the great outdoors. They love swimming, fishing, kayaking, water skiing, hiking and all those other outdoorsy activities.

Let me just state one thing right up front:

I’m not one of them.

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Have I ever been camping before?

No. And that’s exactly how I would like to keep it, thanks.

Why? A lot of reasons. First, I hate extreme heat. The idea of having to stay in the outdoors where it’s probably going to be extremely hot or muggy or humid or even all the above is pure torture. I need my a/c or I’m going to get grouchy. My hair just wouldn’t make it through that trauma, fam. Can’t even do it.

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I can’t swim a stroke. I hate bugs. I’ll eat a cornmeal crusted crappy or bluegill, but don’t ask me to fish for one. Not having Wi-fi anywhere makes me anxious (I wish this weren’t true, but it is).  I’m perfectly willing to go on a hike or jog through the woods for the exercise; just as long as *after* the hike is over, I can go to a place with a/c and shower and be back in my comfy space. If I just have to go back to a non-air conditioned tent or RV, well…you get the point.

I’m pretty much like Wicked Stepmother Vicky from “The Parent Trap”. Don’t try and take me camping.

S'mores Sandwich Cookies6

It’s actually kinda ironic that despite my aversion to it, my sweet tooth is captive to one of the more iconic “camping desserts” out there: the S’more.

I absolutely love any food, ANY-FOOD, that is S’mores flavored. The combination of chocolate, graham cracker and marshmallow is my kryptonite. God knows it’s no good for me, but I just can’t say no.

I’ve already shared recipes on this blog that feature that Holy Trinity of ingredients: (S’mores Brownies and S’mores Popcorn), and today I’m glad to announce that I’ve found yet another dessert featuring the irresistible S’more: the sandwich cookie.

S'mores Sandwich Cookies1

My idea for this recipe came with a recipe on The Kitchn website for a “Graham Cookie”, where the ‘flour’ element for the dough actually comes from very fine and pulverized graham cracker crumbs. I thought that was very clever and my instincts got me to thinking on what more could be done with that cookie to….elevate it. At first I considered just frosting them with a marshmallow creme icing, but then I thought I could take it a step further.

If you’ve got an elevated graham cracker ‘base’ already, why not just make an elevated s’more out of it, right?

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So what I essentially ended up with, is an elevated version of the almighty S’more, guys. I swapped out the recipe’s regular honey graham crackers for Cinnamon-flavored ones because I thought the flavors were hold up more after baking. Then after the cookies were done, I smeared the insides with semisweet chocolate and crafted a VERY simple marshmallow filling from marshmallow creme/fluff to sandwich them between. More chocolate no top because, why the heck not?

Do these taste good at room temp and even cold? You bet your ass they do.

But listen. Listen:

Love yourself and heat these up for about 10-15 seconds in the microwave. That’s all it’ll take. 15 seconds. Take a bite. Let that gooey marshmallow and chocolate greet your tongue/tastebuds the way they actually want to.

OMGAAAAAAWD.

Long live S’mores. Amen.

(As always, I’m linking my post to the week’s Fiesta Friday #137, co-hosted this week by Loretta @ Safari of the Mind and Natalie @ Kitchen, Uncorked.)

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S'mores Sandwich Cookies

Recipe Adapted from The Kitchn

Print

 

Ingredients

For the Cookies:

  • 28 sheets cinnamon-flavored graham crackers (Honey flavored will work fine too)
  • 1/2 cup granulated sugar
  • 4 tablespoons packed dark brown sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 12 tablespoons unsalted butter, melted and cooled
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla extract

For Marshmallow/Chocolate Filling:

  • 1 cup semisweet chocolate chips
  • 1 cup unsalted butter, softened
  • 1/2 cup marshmallow crème, such as Marshmallow Fluff
  • 2 teaspoons vanilla extract
  • 2 cups confectioners’ sugar

 

Directions

Process the graham crackers in a food processor fitted with the blade attachment until they are completely broken down into crumbs and have a sandy texture. Transfer to a large bowl.

Add the sugar, brown sugar, baking soda, and salt and whisk to combine. Add the butter, egg, and vanilla, then stir together with a rubber spatula until just combined into a soft dough. Refrigerate dough for at least one hour, or up to overnight.

Preheat oven to 350 degrees Fahrenheit. Arrange rack in the middle of the oven and line a baking sheet with parchment paper.

Using a spoon or cookie scoop, measure 1 1/2 tablespoons of dough from the bowl. Roll between the palms of your hands to form a ball, then place on the baking sheet. Repeat with forming the remaining dough, spacing the dough balls about 2 inches apart.

Bake until the cookies have spread and the edges are lightly browned, 8 to 10 minutes. Let the cookies cool on the baking sheet for 5 minutes, then use a flat spatula to transfer to them to a wire rack to cool completely.

To make the filling, place the chocolate chips in a glass measuring cup or other microwave-safe bowl. Microwa1 tsp ve and heat through until chocolate is smooth and melted, in about 25 second intervals and stirring in between. Using a small spoon or spatula, spread about  1 to 1 1/2 tsp of melted chocolate on the flat bottom inside of each cookie, spreading all the way to the ends and turning upside down and allowing to set on wire racks until chocolate hardens. (You can speed this process up by popping them into the refrigerator or freezer as well). You’re also going to have extra chocolate left over; set it aside, you’ll use it later.

While chocolate on cookies is setting, make the marshmallow filling: In a medium bowl, beat butter and marshmallow crème at medium speed with an electric mixer until smooth. Beat in vanilla. Gradually add confectioners’ sugar, beating until fluffy, approximately 3 minutes.

Once chocolate on inside of cookies has set, take the cookies and pair them up in twos. Using a tablespoon as your scoop, portion out a generous spoonful of the marshmallow creme and place in the center of your bottom cookie. Take the top on and gently press it down so that the filling distributes itself evenly between the two. Place the cookie sandwich on  wire rack. Repeat until all of your cookies are filled.

Taking a small spoon or fork, dip it into the reserved melted chocolate and drizzle it on the tops of your cookie sandwiches into decorative designs and/or scribbles. Allow the chocolate on top to set before serving.  Note: these cookies are best kept refrigerated when not being eaten.