Day 16: Tiramisu Cookies

When I saw the name “Tiramisu” and then the word cookie in the same sentence, I knew we had to try these.  The cookie dough is similiar to a sugar cookie dough.  The taste is a sugar cookie combined wtih a light tiramisu filling in the center.  The filling is made of marzipone cheese, confectionary sugar, vanilla, instant espresso, and rum extract.  We did not have any rum extract.  I thought about replacing that with actual rum but read the author’s note saying that adding rum would not produce the intense flavor of rum extract.  Most people (including myself) would have added enough rum to taste, thus changing the actual dough qualities, but warned in advance, we ommited the rum.  We did add an extra 1/2 tsp extra of vanilla and instant espresso.  We thought the quantity called for in the recipe (1/2 tsp of each) was too mild.  The cookies came out flatter than we expected in the first batch, so we made the cookies smaller in the second batch which helped.  The author stated the cookies would be airy like the sponge cake used in tiramisu.  Our cookies are not airy or spongey, crispy on the outside.  But, I think the flavor was not comprimised.  The filling has a subtle taste of coffee combined with the sweetness from the confectionary sugar.  The cocoa sprinkled on top makes them look fancy.  ImageThis is a  cookie that is out of the box and unlike the others we’ve made.  If you’re a fan of tiramisu, these are the cookies for you.

http://www.aspicyperspective.com/2011/12/tiramisu-cookies.html

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Day 15: Oreo-Doodles

These cookies defiantly live up to there name. The Oreo-Doodles are made from chocolate cookie dough (with chocolate chips mixed in) rolled in crushed Oreos.  Sound good? Well they are. They are delightful cookies to enjoy with milk or just by themselves. After they are baked, they have a crunchy Oreo shell and chewy chocolaty inside. Surprisingly, we stuck to the recipe and everything turned out good even the amount of time in the oven. The cookies will “crackle” on the top to let you know that they are done. These just might be my favorite cookies so far so try the recipe out!

http://www.gimmesomeoven.com/oreo-doodles-oreo-crusted-chocolate-cookies/

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Day 14: Christmas Dog Biscuits

We are a bit mixed up on our days.  Yesterday’s (Day 13) was written yesterday but posted today.  Thanks to some old and new friends (Karen Holbert, Amy Rawson and Margaret Grossman), we took over 400 cookies to Urban Ministry today.  They seemed to be a hit and we left a tray of cookies to be given out for tomorrow’s lunch.  The remaining cookies will be delivered to a Title 1 Elementary school for teachers and staff.  This was a large but very worthwhile and rewarding project and I am glad we were able to come through with enough cookies.  The picture below shows just some of the cookies we took with us.Image

After 2 weeks of mixing butter, sugar and flour, we needed a break.  Plus, why should humans get all the treats? Today we baked for our canine friends.  Christmas Dog Biscuits.  This is quick and includes ingredients you probably have in your pantry.  We baked these cookies that looked so much like the “human” kind that the family thought they were for them.  And honestly, why not?  There is nothing in them that we could not or do not eat.  They aren’t as sweet as what we are used to but I am sure they are better for us.  We tried the first one out on our dog, Max.  He scarfed it up and wanted more.  We couldn’t get any descriptive comments from Max but we think we can speak for him and beg for another.  We’ll share these with all our doggie friends and hope they enjoy them as much as Max.

 

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http://dukesandduchesses.com/2010/12/christmas-biscuits

Sugar Cut out cookies

Again, we went “old-school” today in our baking…Butter sugar cookies.  Most people have a favorite recipe they swear by.  We tried one of the recipes on allrecipes.com.  The dough was easy to work with, not too dry and not too sticky (it must be chilled at least one hour before rolling).  While easy to make, they are time consuming in the cutting out, baking and frosting.  With the help of Emily and her friend, Julia and my son, Andrew and his friend Reid, they frosted the majority of the cookies.  As you can see from the picture, the cookies definitely look homemade and should as 4 teenagers did the decorating.  Monday’s biscotti were given to friends.  The rest of this week we have been baking to bring cookies to the soup kitchen for homeless men.  On Sunday, we will deliver and distribute our 200 – 400 cookies that we have been baking all week.  That explains why we chose to bake more traditional cookies; we think they will enjoy these.  Also, we are going for quantity as that is alot of cookies for us.  This recipe made close to 75 cookies.  ImageHere’s the link to the recipe we used.  

Imagehttp://allrecipes.com/Recipe/The-Best-Rolled-Sugar-Cookies/Detail.aspx?event8=1&prop24=SR_Title&e11=the%20best%20sugar%20cookie&e8=Quick%20Search&event10=1&e7=Recipe%20Hub

Day 11: Spritz Cookies

Christmas season isn’t Christmas without a batch of spritz cookies.  These are the traditional butter cookies our grandmothers and great grandmothers made.  The recipe comes from foodnetwork and our cookies did not come out quite as pretty as the ones pictured on the website.  It might have to do with a small detail of using granualted sugar instead of confectionary sugar, as the recipe calls for.  Lesson of the day:  Read the recipe from top to bottom before beginning.  They still are one of our quintessential butter cookies.  Their cute little shapes are perfect for the season.  http://www.foodnetwork.com/recipes/food-network-kitchens/butter-spritz-cookies-recipe/index.html

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Day 10: Madeleine Cookies

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These cookies are a favorite of ours.  If you’ve been to Paris, you will recognize them from the cafes.  These cookies are slightly spongey and have a hint of lemon.  They are almost like a mini-cake.  The dough is easy to make and the consistency is more cake-like than cookie.  The butter is melted then poured into the dough at the end.  A special madeleine tray is needed to make these and we purchased ours from Sur la Table.  Their cute shape, dusting of powdered sugar and taste make these a treat that anyone would appreciate.  

http://www.food.com/recipe/gourmet-madeleine-cookies-199205

Day 9: Peanut Butter Cookies

First a recap from Day 8.  We started the biscotti too late in the day and finished well into the evening.  Biscotti are not difficult to make but they are time consuming and you have to pay attention to them.  As I mentioned, we couldn’t decide on two so we went for the biscotti trifecta.  All recipes come from cookinglight.com.  First up:  Chai Spice.  I like the zip of chai and that chai “zip” was baked into the cookie with cinnamon, allspice and ginger.  Snickerdoodle biscotti followed and because the outside of the biscotti is brushed with egg white and a cinnamon/sugar mixture, it did leave a snickerdoodle taste.  Finally, espresso chip.  This cookie had the most intense flavor of the three, not an overwhelming coffee taste but a deeper and richer taste than the other two.  All three recipes are made similiarly.  Make the dough, roll out into a rectangle.  Bake, then cool for 10 minutes, slice, bake for 10 minutes, turn cookies over and bake another 10  minutes.  Like biscotti, these are dry but really good with a cup of tea (as we enjoyed them this afternoon).  The espresso chip would love to be dunked in coffee.  As you can see we wrapped these up in cellophane bags, added a few tea bags and shared them with friends.  These are a great gift to give, especially since they are not too sweet given this sweet-laden time of year.  Image

http://www.myrecipes.com/recipe/chai-spice-biscotti-10000001156062/

Snickerdoodle Biscotti
 Cooking Light November 2000

Ingredients:

  • 2 3/4 cups all-purpose flour
  • 1 cup sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 tablespoon vegetable oil
  • 1 teaspoon good vanilla extract
  • 3 large eggs
  • cooking spray
  • 2 tablespoons sugar
  • 1 teaspoon cinnamon
  • 1 large egg white

Directions:

  1. Preheat Oven to 350.
  2. Measure flour into a large bowl and add 1 C. Sugar, Baking powder, and salt.
  3. Mix oil, vanilla and the eggs in a small bowl and add to the large bowl, your dough will be dry and very crumbly.
  4. Turn dough out onto a floured surface and knead 7 or 8 times. It may take a while, but the dough will eventually come together.
  5. Divide in half. Shape each portion into a roll about 8 inches long, and place them a six or so inches apart on a cookie sheet lined with parchment. Flatten each roll to 1 inch thick.
  6. Combine the 2 Tbsp. Sugar and cinnamon, then gently brush the tops of the rolls with the egg white and sprinkle with cinnamon sugar.
  7. Bake at 350 for 30 minutes.
  8. Remove from the sheet and cool for 15 minutes.
  9. Cut diagonally into 1/2 inch slices and lay them cut sides down on the cookie sheet again.
  10. Reduce oven temp to 325 and then bake 10 more minutes, turn over and bake 10 more. They’ll be soft in the middle but will harden as they cool. Cool completely on a wire rack.

Espresso-Chocolate Chip Biscotti
SOURCE: Cooking Light YEAR: November 2000

2-3/4 cups all-purpose flour
1 cup sugar
1/2 cup semisweet chocolate chips
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/8 teaspoon salt
1/4 cup instant espresso or 1/2 cup instant coffee granules
2 teaspoons hot water
1 tablespoon vegetable oil
2 teaspoons vanilla extract
3 large eggs
Cooking spray

INSTRUCTIONS:
1. Preheat oven to 350 degrees.

2. Lightly spoon the flour into dry measuring cups, and level with a knife. Combine flour and next 5 ingredients (flour through salt) in a large bowl. Combine espresso and water; stir well with a whisk. Stir in oil, vanilla, and eggs, and add to flour mixture, stirring until well-blended (dough will be dry and crumbly). Turn the dough out onto a lightly floured surface; knead lightly 7 to 8 times. Divide the dough in half. Shape each portion into an 8-inch-long roll. Place the rolls 6 inches apart on a baking sheet coated with cooking spray, and flatten each roll to 1-inch thickness.

3. Bake at 350 degrees for 35 minutes. Remove rolls from baking sheet, and cool for 10 minutes on a wire rack. Cut each roll diagonally into 15 (1/2-inch) slices. Place the slices, cut sides down, on the baking sheet. Reduce oven temperature to 325 degrees, and bake for 10 minutes. Turn the cookies over, and bake an additional 10 minutes (the cookies will be slightly
soft in center but will harden as they cool). Remove from baking sheet, and cool completely on wire rack. Yield: 2-1/2 dozen (serving size: 1 biscotto).

 

 

 

 

On to today, Peanut Butter Cookies.  We were looking for a recipe that didn’t require chilling the dough, fairly easy and quick.  These hit the mark.  While they definitely taste like peanut butter, you don’t feel like your tongue is stuck to the top of your mouth, like you might when you  like the spoon from the jar.  The recipe did warn not to flatten them too much which I tried not to do.  However, they did not come out as puffy as I would like.  This doesn’t affect the taste.  If you’re looking for a recipe that includes ingredients you have in your kitchen without making a dash to the grocery store, not wanting to spend 2 hours in the kitchen and one that people of all ages will enjoy, make these.  Note, we made 36 cookies from the batch.

http://smittenkitchen.com/blog/2007/12/peanut-butter-cookies/Image