Recipe Fridays!

Pizookies

via White on Rice Couple

This is genius. When my sister came to visit over Memorial Day weekend, we stopped to eat at this place on 2nd St called BJ's, and had one of their odd-named Pizookie's: basically a deep dish cookie with ice cream fabulousness. Then, I found this recipe that references the same thing, and I knew it was kismet;)

Ingredients

160 g (3/4 c) Light Brown Sugar
160 g (3/4 c + 1 T) Granulated Sugar
255 g (1 c) unsalted Butter
2 large Eggs
1 t Vanilla Extract
1 t Sea Salt
370 g (3 c) all-purpose, unbleached Flour
1 t Baking Soda
350 g (.75 lb) Dark Chocolate (cut into 1/2″ chunks or smaller)
4″ ramekins (or other small baking dish)

Vanilla Ice Cream

Preheat oven to 375° F (350° for convection ovens)


1. Beat together the butter, brown sugar and granulated sugar until light and fluffy. Add eggs, vanilla extract, and sea salt.


2. Sift together the flour and baking soda. Stir into batter, then add chocolate chunks and stir until well mixed.

3. Fill ramekins 1/2″ deep with raw cookie dough. Place ramekins on sheet pan and put in middle rack of oven. Bake 12-18 min., or until top starts to turn golden brown. (remember you want them slightly undercooked, but not too doughy.)

4. Remove from oven and place each ramekin on a napkin (this allows you to hold the hot dish as you eat your dessert delight.) Top with a couple scoops of ice cream. Grab a spoon and enjoy.

Recipe Fridays!

Valentine Cookies

from Martha Stewart

I'm jumping on the bandwagon. Usually I'm not much of a Valentine's Day person; the hearts and flowers make me want to kick a puppy (not really, just metaphorically!)But, one thing I can get behind are themed baked goods;) Martha knows her sugar cookies; these are a little like the linzer cookies of hers that I love so much, but without the nuts in the batter. Enjoy!

Ingredients

Makes several dozen, depending on cookie size

• 1 cup (2 sticks) unsalted butter
• 2 cups sugar
• 2 large eggs
• 4 2/3 cups all-purpose flour, plus more for dusting
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/4 cup buttermilk
• 1/2 cup pale-pink or white sanding sugar (optional)
• Petal dust in pink, orange, and violet tones (optional)
• 2/3 cup apricot or strawberry jam, slightly warmed (optional)

Directions

1. In bowl of electric mixer fitted with the paddle attachment, cream butter and sugar until fluffy, about 4 minutes. Add eggs, one at a time, beating well after each. Sift flour, baking soda, and salt into large bowl. On low speed, gradually add flour mixture to mixer bowl, alternating with buttermilk, until combined. Wrap dough in plastic; chill until firm, 1 hour or overnight.
2. To color white sanding sugar, if using: Place a few tablespoons in a small bowl. Mix in petal dust with a toothpick, a bit at a time, until desired shade is reached. Colored sanding sugar will last indefinitely.
3. Heat oven with two racks centered to 350 degrees. Line 2 baking sheets with parchment paper. On lightly floured surface, roll chilled dough 1/8 inch thick. Cut out hearts using any 1- to 3 1/2-inch heart cookie cutters. If desired, cut centers out of some hearts. Transfer with spatula to baking sheets. Chill for 30 minutes. Sprinkle with sanding sugar, if using. Bake until just golden but not too brown, about 10 minutes. Transfer cookies to rack. Continue with dough; reroll scraps.
4. To make sandwich hearts: Brush bottom heart lightly with jam; cover with a second heart with center cut out; jam will adhere hearts. Fill cut-out area with more jam. Cookies will keep, in an airtight container, at room temperature for 1 week.

Recipe Fridays!

Gluten Free Peanut Butter Cookies

from Simply Gluten Free

I know most people hear "gluten free" and immediately think uncharitable thoughts, but these are actually really good, and really, really easy. No special flours or additives, just good, old-fashioned peanut-butter. I have a few friends who can't eat gluten, whether because of Celiac's disease or just an intolerance, so these are perfect treats for them.

Ingredients:

1 cup creamy peanut butter
1 cup granulated sugar plus more for rolling the cookies in
1 large egg – lightly beaten with a fork
1 teaspoon baking powder
1 teaspoon vanilla extract

Directions:

Preheat oven to 350 degrees. Line two baking sheets with parchment paper or silicon baking liners.

In a large bowl mix the peanut butter with 1 cup sugar. Stir until well blended. Add the egg, baking powder and vanilla. Stir well. Pour some additional sugar in a small bowl. Take 1 tablespoon the dough and roll in a ball. Roll the dough ball in the sugar and place on prepared baking sheet. Repeat with the rest of the dough.

Take a dinner fork, stick it in the sugar and gently press down each dough ball to flatten, then turn the fork 90 degrees and gently press again, making the traditional hatch markings of a peanut butter cookie.

Bake for 10 minutes. Take out of oven and let them cool on the baking sheet for 5 minutes. Gently transfer the cookies to a rack to finish cooling.

Makes 24 cookies.

 

Recipe Fridays!

Sarah Bernhardt Cookies

from Martha Stewart

Okay, I usually try to feature easy recipes on this blog, but every once in a while, I want a challenge as much as the next man. I'm not going to lie: these cookies are a little advanced, and can get very messy. However, the payoff is pretty cool if you can get them right. It may take a couple of tries before they look like the above, and set aside an afternoon of making, freezing, melting, and such, but it will be worth it;)

Ingredients

Makes about 60

 FOR THE FILLING

• 6 ounces semisweet chocolate, coarsely chopped
• 1/2 cup sugar
• 1/2 cup water
• 4 large egg yolks, lightly beaten

FOR THE COOKIE

• 1/4 pound almond paste
• 1/4 cup sugar
• 1 large egg white
• 1/8 teaspoon pure almond extract
• Pinch of salt

FOR THE COATING

• 12 ounces semisweet chocolate, coarsely chopped
• 2 tablespoons pure vegetable shortening

Directions

1. Make the filling: In a heat-proof bowl or the top of a double boiler set over a pan of simmering water, melt chocolate, stirring until smooth. Remove from heat, and allow to cool. Combine sugar and water in a small saucepan over medium-high heat, and simmer until clear, about 5 minutes; remove from heat. Place egg yolks in the bowl of an electric mixer set over a pan of simmering water, and whisk until warm to the touch, about 2 minutes. Transfer bowl to mixer stand fitted with the whisk attachment; with machine on medium, beat in hot sugar syrup. Increase speed to high, and continue beating until cool and fluffy, about 3 minutes.
2. Reduce speed to medium, and gradually drizzle in cooled chocolate, beating until fully combined; if necessary, stop to scrape down sides of bowl. Refrigerate until firm and cold, about 45 minutes to 1 hour.
3. Preheat the oven to 350 degrees. Line a baking sheet with a Silpat or parchment paper; set aside
4. Make the cookies: In the bowl of an electric mixer fitted with the paddle attachment, combine almond paste and sugar; beat until smooth. Add egg white, almond extract, and a pinch of salt; beat to combine. Transfer to a pastry bag fitted with a 1/4-inch tip (Ateco #11). Pipe 1-inch cookies onto a prepared baking sheet, leaving about 1 inch between each cookie.
5. Bake until firm and golden around edges, about 12 minutes. Transfer cookies to a wire rack to cool completely. The cookies may be stored at this stage in an airtight container for up to 1 week.
6. Place cookies dome-side down on a cooling rack. Place filling in a pastry bag fitted with a 1/4-inch tip (Ateco #11), and pipe a peaked mound onto the flat side of each cookie. Transfer to freezer until very firm, about 1 hour.
7. Make the coating: In a heat-proof bowl or the top of a double boiler set over a pan of simmering water, melt chocolate, stirring until smooth. Stir in shortening. Cool to barely warm.
8. Remove cookies from freezer. Working quickly so that the filling doesn't melt, use a chocolate fork to hold cookie above bowl of chocolate, and spoon melted chocolate over cookie. Place filling-side up on cooling rack placed over a baking sheet. Refrigerate until ready to serve. Will keep refrigerated for up to 3 days.

Recipe Fridays!

Pecan Linzer Cookies

from Martha Stewart

I know I posted this recipe way back before there were Recipe Fridays, but I had to post it again, as I just made these once again last night. I love these nutty, crumbly cookies, not too sweet and not very heavy, the jam in the center and the dusting of confectioner's sugar is all the sweetness these cookies need. The only alterations I suggest to this recipe: I add a little milk at the last stage of mixing the dough. It's a very dry and crumbly dough, and the milk just helps it hold together a little better. I'm also not a big fan of cherry, so I use strawberry or raspberry jam when I make mine.

Ingredients

2 cups all-purpose flour, plus more for dusting
1/2 teaspoon baking powder
3/4 cup pecan halves, toasted
2 tablespoons confectioners' sugar, plus more for sprinkling
1/8 teaspoon salt
1/8 teaspoon ground cinnamon
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
1/4 cup granulated sugar
1 teaspoon pure vanilla extract
1 large egg
1/2 cup cherry jam, strained

Directions

1.Sift flour and baking powder into a bowl; set aside. Pulse pecans, confectioners' sugar, salt, and cinnamon in a food processor until finely ground (but not wet); transfer to the bowl of an electric mixer fitted with the paddle attachment.
2.Add butter and granulated sugar; mix on medium speed until fluffy. Mix in vanilla and egg. Reduce speed to low. Add flour mixture; mix until combined. Halve dough; shape into disks. Wrap in plastic; refrigerate until firm, at least 2 hours.
3.Preheat oven to 375 degrees. Working with 1 disk at a time, roll out dough on a lightly floured surface to 1/8 inch thick. Refrigerate 20 minutes. Cut out squares with a 2-inch fluted cutter. Cut out centers of half the squares with a 1/2-inch heart cutter; reroll scraps. Space 2 inches apart on parchment-lined baking sheets. Bake squares and hearts until pale golden, 8 to 10 minutes. Transfer to racks to cool.
4.Meanwhile, heat jam in a small saucepan over medium heat until reduced and thickened, about 7 minutes; let cool.
5.Sprinkle cutout cookies with confectioners' sugar. Spread jam onto uncut squares; top with cutout ones. Store in an airtight container up to 2 days

Recipe Fridays!

Chocolate Sandwich Cookies

from Martha Stewart

These cookies are just adorable, and with the variety of filling options they can seem totally different each time. I like to use just jam as filling too; quick, easy, and delicious!

Ingredients

• Vegetable oil cooking spray
• 3/4 cup all-purpose flour, plus more for dusting
• 1/3 cup unsweetened Dutch-process cocoa powder
• 1/8 teaspoon salt
• 6 tablespoons (3/4 stick) unsalted butter, softened
• 3/4 cup confectioners' sugar, sifted
• 1 large egg
• 1/2 teaspoon pure vanilla extract
• Sandwich Cookie Filling

Directions

1. Line baking sheets with parchment paper; lightly coat with cooking spray. Whisk together flour, cocoa, and salt. With an electric mixer on medium-high speed, cream butter and confectioners' sugar until pale and fluffy. Beat in egg and vanilla. With mixer on low speed, gradually add flour mixture, beating to combine. Divide dough in half; form into disks, and wrap in plastic. Chill until firm, at least 2 hours, or up to 2 days. (Dough can be frozen up to 2 months; thaw in the refrigerator before using.)
2. Working with one disk at a time, roll out dough to a 1/8-inch thickness on a lightly floured surface. Using a 1 1/2-inch square biscuit or cookie cutter, cut out shapes, transferring to prepared sheets (1 inch apart) as you work. Chill in freezer until firm, about 15 minutes. Brush off excess flour. Gather together scraps; roll, chill, and cut out more shapes.
3. Preheat oven to 325 degrees. Bake cookies, rotating sheets halfway through, until edges are firm, 12 to 14 minutes. Transfer cookies, on parchment, to a wire rack to cool completely.
4. Spread a small amount of filling on the bottom of half the cookies. Top with remaining cookies; gently press to adhere. Assembled cookies can be refrigerated up to 2 days in an airtight container.

Sandwich Cookie Filling

Chocolate: Finely chop 5 ounces semisweet chocolate; melt in a heatproof bowl set over (not in) a pan of barely simmering water, stirring until smooth. Let cool. Stir into filling, along with 2 tablespoons milk.
Mint: Stir 1 to 2 drops pure mint extract and 1 drop mint-green food coloring into filling.
Raspberry: Heat 1/2 cup raspberry jam, then strain into filling. Stir to combine.
Coffee: Stir in 1/2 teaspoon coffee extract into filling.
Peanut Butter: Beat 1/2 cup smooth peanut butter and 2 tablespoons milk into filling.

Ingredients
Makes 1 cup (enough for 15 sandwich cookies)

• 6 tablespoons (3/4 stick) unsalted butter, softened
• 2 cups confectioners' sugar (sifted)
• Flavoring (see above)

Directions

1. With an electric mixer on medium-high speed, beat butter until smooth. Add confectioners' sugar, and beat until light and fluffy. Stir in one of the flavorings. Use immediately.

Recipe Fridays!

Chewy Chocolate Gingerbread Cookies

from Martha Stewart

As it gets on towards the holidays, I start craving gingerbread (only natural, given the name, I suppose!). I'm looking forward to the spicy sweet smell drifting through the house . . .

Ingredients

Makes 2 dozen

* 7 ounces best-quality semisweet chocolate
* 1 1/2 cups plus 1 tablespoon all-purpose flour
* 1 1/4 teaspoons ground ginger
* 1 teaspoon ground cinnamon
* 1/4 teaspoon ground cloves
* 1/4 teaspoon ground nutmeg
* 1 tablespoon cocoa powder
* 8 tablespoons (1 stick) unsalted butter
* 1 tablespoon freshly grated ginger
* 1/2 cup dark-brown sugar, packed
* 1/2 cup unsulfured molasses
* 1 teaspoon baking soda
* 1/4 cup granulated sugar

Directions

1. Line two baking sheets with parchment. Chop chocolate into 1/4-inch chunks; set aside. In a medium bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa.
2. In the bowl of an electric mixer, fitted with the paddle attachment, beat butter and grated ginger until whitened, about 4 minutes. Add brown sugar; beat until combined. Add molasses; beat until combined.
3. In a small bowl, dissolve baking soda in 1 1/2 teaspoons boiling water. Beat half of flour mixture into butter mixture. Beat in baking-soda mixture, then remaining half of flour mixture. Mix in chocolate; turn out onto a piece of plastic wrap. Pat dough out to about 1 inch thick; seal with wrap; refrigerate until firm, 2 hours or more.
4. Heat oven to 325 degrees. Roll dough into 1 1/2- inch balls; place 2 inches apart on baking sheets. Refrigerate 20 minutes. Roll in granulated sugar. Bake until the surfaces crack slightly, 10 to 12 minutes. Let cool 5 minutes; transfer to a wire rack to cool completely.

Cookies you just have to try . . .

Pecan Linzer Cookies with Cherry Filling


Ingredients:
2 cups all-purpose flour, plus more for dusting
1/2 teaspoon baking powder
3/4 cup pecan halves, toasted
2 tablespoons confectioners' sugar, plus more for sprinkling
1/8 teaspoon salt
1/8 teaspoon ground cinnamon
1/2 cup (1 stick) cold unsalted butter, cut into small pieces
1/4 cup granulated sugar
1 teaspoon pure vanilla extract
1 large egg
1/2 cup cherry jam, strained

Directions:
1. Sift flour and baking powder into a bowl; set aside. Pulse pecans, confectioners' sugar, salt, and cinnamon in a food processor until finely ground (but not wet); transfer to the bowl of an electric mixer fitted with the paddle attachment.

2. Add butter and granulated sugar; mix on medium speed until fluffy. Mix in vanilla and egg. Reduce speed to low. Add flour mixture; mix until combined. Halve dough; shape into disks. Wrap in plastic; refrigerate until firm, at least 2 hours.

3. Preheat oven to 375 degrees. Working with 1 disk at a time, roll out dough on a lightly floured surface to 1/8 inch thick. Refrigerate 20 minutes. Cut out squares with a 2-inch fluted cutter. Cut out centers of half the squares with a 1/2-inch heart cutter; reroll scraps. Space 2 inches apart on parchment-lined baking sheets. Bake squares and hearts until pale golden, 8 to 10 minutes. Transfer to racks to cool.

4. Meanwhile, heat jam in a small saucepan over medium heat until reduced and thickened, about 7 minutes; let cool.

5. Sprinkle cutout cookies with confectioners' sugar. Spread jam onto uncut squares; top with cutout ones. Store in an airtight container up to 2 days.

This recipe is from the 2007 February issue of Martha Stewart Living, and they are fabulous; I just made them for the office. I made them with a few exceptions:
-instead of cherry jam, which I don't like, I used strawberry jam.
-instead of waiting for the cookies to be baked to spread the jam and assemble them, I do it before they're cooked. This makes the jam glassy and much less messy when you eat them!
-I also don't own any cookie cutters, so I used a plastic cup to cut circular cookies, and the cap of a water bottle to cut smaller holes in the center of the top piece!