Posts Tagged ‘cookie’

Baby Ruth Cookies

November 7, 2011

If you are like me, you tell yourself you won’t buy the Halloween candy that you have a weakness for, yet somehow it always ends up in your pantry. And eventually, your stomach. For me, that candy bar is a Baby Ruth. So, every Halloween, I have a bowl full of extra Baby Ruths that I continuously eat during the remainder of the week.

So this year I thought I would get a bit crafty – “what if my favorite candy bar were a cookie?” So, I took my remaining Baby Ruths, chopped them up, and put them in my favorite basic cookie recipe (from The Cookie Book by Peggy Cullen).

So during the 11 minutes the cookies were in the oven, magic happened. The nougat melted and turned chewy and sweet, and the peanuts and chocolate infused the entire dough. These might actually be the best cookies I have ever made.

So, my Halloween experiment turned into a new favorite. And, I would bet that your favorite Halloween candy would also be worth the little experiment of seeing how it translates into a cookie.

So, thanks to my basic cookie recipe and Halloween imagination for inspiring my new favorite cookie!

BABY RUTH COOKIES
2 dozen

2 ounces (1/2 stick) unsalted butter, softened
6 tablespoons granulated sugar
6 tablespoons packed light brown sugar
1/4 salt
1 1/2 teaspoons vanilla extract
1 large egg
1 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon baking soda
7-10 fun size Baby Ruth candy bars, chopped

Preheat oven to 375 degrees. In a medium bowl, using an electric mixer, beat the butter, sugars, salt and vanilla until well combined. Beat in the egg. Scrape down the bowl using a rubber spatula and beat for a few more seconds.

In a small bowl, whisk together the flour and baking soda. Add the dry ingredients to the wet mixture and mix on low speed just until absorbed. Combine the Baby Ruth pieces into the dough.

Shape the dough into 1 1/2-inch balls and drop them about 3 inches apart onto baking sheets. For perfectly uniform cookies, scoop the dough using a 1 1/2-in cookie scoop, leveling the dough off across the top before dropping onto the baking sheets. Bake for 11 minutes, or until the edges are golden. Let sit for 5 minutes, then transfer to wire racks to cool completely.

Oatmeal Cookes

March 28, 2011

I have to admit that when I was a child, I wasn’t always the biggest oatmeal cookie fan. It wasn’t that I didn’t like them, necessarily, but when faced with a choice of something people called “healthy” vs. something studded with the terrible-for-you chocolate. Well. You know who won.

But the very reason I avoided oatmeal cookies growing up, seems to be the reason I am starting to become a fan. When eating a cookie, knowing I am getting healthy oats and fruity raisins seems to make me in denial of the plentiful sugar and butter components. And when I made this recipe, the chewiness (due to the brown sugar) and flavorful dough (did someone say butter?) made me wonder if faced with the oatmeal vs. chocolate question, would I still pick chocolate? Jury is still out, but I now add these oatmeal cookies to the “things I crave” list. So, if you need one stand-by oatmeal cookie recipe this is the one. Thanks to Bon Appetit’s Just Desserts cookbook for this perfect oatmeal cookie recipe!

OATMEAL COOKIES
Makes about 2 dozen

1 cup unbleached all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup (packed) brown sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 large egg
1 teaspoon vanilla extract
1 and 2/3 cups old- fashioned oats
1 cup raisins

Position 2 rack in the top third and 1 rack in the bottom third of oven and preheat to 350 degrees. Live 2 heavy large rimmed baking sheets (or cookie sheets) with silicone baking mats or parchment paper. Whisk flour, baking powder, baking soda, and salt in medium bowl to blend. Using electric mixer, beat brown sugar and butter in large bowl until very well blended. Beat in egg and vanilla. Mix in flour mixture, then stir in oats and raisins.

Using trigger cookie scoop and about 2 tablespoons dough per cookie, arrange mounds of dough on prepared baking sheets, spacing 2 inches apart. Bake cookies until golden brown, reversing baking sheets halfway through baking, about 14 minutes total. Transfer cookies to rack and cool completely.

Coconut Bars

February 13, 2011

This past January, I spent 10 nights away from home on a business trip. My husband can certainly fend for himself – he was single for years before he met me after all. He is perfectly capable of dialing for takeout or making a simple meal for one. But, when you get married, you settle into roles. I make dinner, he takes out the trash. I scoop the kitty litter and he gets our cars cleaned. And, when I go out of town, I feel bad for putting my chores into his court.

So, I knew if I could at least make some sweets before leaving town, he would have something to nibble on that was made for him with love.

I had just bought The Gourmet Cookie Book which has the best cookie recipe from Gourmet magazine from the 1940s on. What I love about the book is not only the timeless classics, but the amazing photos of every recipe in the book. I made the coconut bars from 1953 because I had all the ingredients on hand – and it seemed a bit different.

These are sweet, so cut your pieces smaller than I did. But, they are simply amazing, and really require little ingredients. With some powdered sugar on top, they are beautiful as well.

So, if you are leaving town and want your family to have an always satisfied sweet tooth, these are great treats to leave behind!

COCONUT BARS
Makes 2 dozen

1/2 cup butter, softened
1 1/2 cup brown sugar, divided
1 cup plus 2 tablespoons flour, divided
2 eggs
1 teaspoon vanilla
1/2 cup shredded coconut
pinch of salt
1/2 cup chopped walnuts

Preheat oven to 375.

Cream 1/2 cup butter. Add gradually 1/2 cup brown sugar and beat until smooth. Stir in 1 cup sifted flour and spread the batter in the bottom of an 8-inch square cake pan, buttered. Bake for 20 minutes.

Beat 2 eggs and 1 cup light brown sugar until smooth. Stir in 1 teaspoon vanilla, 1 cup chopped walnuts, and 1/2 cup shredded coconut tosses with 2 tablespoons flour and a pinch of salt. Spread this batter over the baked crust and continue to bake for 20 minutes longer. Cool, sprinkle with powdered sugar, and cut into squares or bars.

Chocolate Toffee Cookies

July 7, 2010

So I realized that this is officially my first cookie recipe on this blog. At this point, it was looking like I either a) didn’t like to bake cookies, or b) didn’t like to eat cookies. I can assure you I love both. The ironic thing about it is I am one of those people who craves cookies at 10pm on a Tuesday night (or my husband does), and I decide to make them – from scratch. I have a few go-to recipes almost memorized, and it constantly amazes me how quickly you can make cookies from scratch (does anyone REALLY need break and bake??).

However, instead of blogging one of my go-to chocolate chips, my chocolate cherry or kitchen sink (I am sure all will follow in due time), I am going to blog one I tried this past week. I had been craving cookies every night for a while week, and after a weekend away eating my mom’s amazing cookies, I was beyond inspired. I love toffee (and who doesn’t like a little run in their cookie) so I figure I would give this one a whirl. I do have one word of warning – they are rich and addictive!

So, next time you are sitting on the couch on a Tuesday night thinking you want cookies, give these a try – guarantee you can have them done in 20 minutes!

Thanks to Bon Appetit for this one (by Ginny Leith Holland). I omitted the almonds it originally called for, but feel free to throw some in if you wish!

CHOCOLATE TOFFEE COOKIES

Makes 3 dozen

1/2 cup (1 stick) unsalted butter, room temperature
1 cup plus 2 tablespoons sugar
1 large egg
1 tablespoon dark rum
1 teaspoon vanilla extract
1 cup all purpose flour
1/2 cup unsweetened cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups crushed chocolate-covered English toffee (such as Heath bar; about 7 ounces) or use one package of toffee bits

Preheat oven to 350°F. Beat butter and sugar in large bowl until fluffy. Add egg, rum and vanilla and beat until well blended. Sift flour, cocoa, baking soda and salt into small bowl. Stir dry ingredients into butter mixture. Mix in toffee and chopped almonds (if using).

Drop batter by heaping tablespoonfuls onto heavy large ungreased baking sheet, spacing 2 inches apart. Bake until cookies puff slightly and crack on top but are still soft to touch, about 11 minutes. Let cookies cool on sheet 1 minute. Transfer cookies to rack and cool completely (cookies will become crisp). Repeat shaping and baking with remaining batter. (Can be prepared 2 days ahead. Store in airtight container at room temperature.)

Rugelach

December 29, 2009

I have to admit to you off the bat, this one is time consuming. You make the dough, chill the dough, roll out the dough, put the filling on the dough, cut the dough, roll up the dough, chill the dough, coat the dough then bake the dough. If you read this far then you are VERY committed to baking – so congrats! It is TOTALLY worth it and I make it every year.

I read a recipe last week that made these in logs then cut them into pinwheels. I must say my curiosity was peaked by the shortcut, so I might be blogging a simpler version later.

But, for now, this Barefoot Contessa recipe is fantastic. The cream cheese dough is to die for, and the jam with nuts, raisins and spices just give you that warm feeling all over. It really is worth the effort. But, be warned – once you start a tradition of making it, your friends and family will ensure it continues year after year!

RUGELACH
4 dozen

8 ounces cream cheese, at room temperature
1/2-pound unsalted butter, at room temperature
1/4 cup granulated sugar plus 9 tablespoons
1/4 teaspoon kosher salt
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1/4 cup light brown sugar, packed
1 1/2 teaspoons ground cinnamon
3/4 cup raisins
1 cup walnuts, finely chopped
1/2 cup apricot preserves, pureed in a food processor
1 egg beaten with 1 tablespoon milk, for egg wash

Cream the cheese and butter in the bowl of an electric mixer fitted with the paddle attachment until light. Add 1/4 cup granulated sugar, the salt, and vanilla. With the mixer on low speed, add the flour and mix until just combined. Dump the dough out onto a well-floured board and roll it into a ball. Cut the ball in quarters, wrap each piece in plastic, and refrigerate for 1 hour.

To make the filling, combine 6 tablespoons of granulated sugar, the brown sugar, 1/2 teaspoon cinnamon, the raisins, and walnuts.

On a well-floured board, roll each ball of dough into a 9-inch circle. Spread the dough with 2 tablespoons apricot preserves and sprinkle with 1/2 cup of the filling. Press the filling lightly into the dough. Cut the circle into 12 equal wedges–cutting the whole circle in quarters, then each quarter into thirds. Starting with the wide edge, roll up each wedge. Place the cookies, points tucked under, on a baking sheet lined with parchment paper. Chill for 30 minutes.

Preheat the oven to 350 degrees F.

Brush each cookie with the egg wash. Combine 3 tablespoons granulated sugar and 1 teaspoon cinnamon and sprinkle on the cookies. Bake for 15 to 20 minutes, until lightly browned. Remove to a wire rack and let cool.


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