For Christmas my husband blessed me with several new cookbooks, including The Smitten Kitchen by Deb Perelman. Her cookie recipes are pretty straightforward, and not very exotic, but they are tasty. This recipe is an adaptation of her popcorn cookie. My version is more like a chocolate chip cookie with popcorn added.
Chocolate Chip & Popcorn Cookies
Makes about 24 cookies
2 tablespoon vegetable oil
1/4 cup yellow or white popcorn kernels
1/4 teaspoon salt
1 tablespoon unsalted butter, melted
1 1/4 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, room temperature
1/2 cup light brown sugar, packed
1/3 cup granulated sugar
1 large egg, room temperature
1 teaspoon pure vanilla extract
1/2 cup bittersweet (60% cocoa) chocolate chips
Place oil in the bottom of a medium saucepan. Heat over medium heat. When oil is hot, add popcorn kernels in a single layer across the bottom of the pan. Cover the pot but keep the lid ajar to let a bit of steam out. Listen to the popcorn as it pops. Turn off the heat and remove the pan from the burner once the popping has subsided. Remove any unpopped kernels. Sprinkle with salt and drizzle with butter. Toss to coat. Set aside to cool.
Preheat oven to 350F. Line baking sheets with parchment paper. Set aside.
In a medium bowl, sift together flour, baking soda, and salt. Set aside.
In the bowl of an electric mixer with speed set to high, cream together butter and sugars, until pale and fluffy, about 3 minutes. Beat in egg and vanilla for 1 to 2 minutes. Set mixer speed to low. Add flour mixture, and beat until just combined. Remove the bowl from the mixer and use a spatula or large spoon to fold in the popcorn by hand. The popcorn will break down a little as it is folded in. Fold in chocolate chips, mixing until dispersed throughout the dough.
Using a #40 scoop, place cookies 2 inches apart on prepared sheets. Bake for 10 to 12 minutes, until edges and tops are golden brown. Remove from oven and cool on baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
Store cookies in an airtight container at room temperature for up to 5 days.Read More
These cookies are a wonderful way to celebrate Cinco de Mayo . Adapted from Smitten Kitchen via Dorie Greenspan’s Sablés au Citron.
Makes about 24 cookies
8 tablespoons (1 stick) unsalted butter, at room temperature
1/3 cup powdered sugar, sifted
2 large egg yolks, room temperature
Pinch of salt
1 teaspoons tequila
1 tablespoon grated lime zest
2 teaspoons grated orange zest
1 cup all-purpose flour
1/4 cup clear sanding sugar
1/2 teaspoon sea salt
In the bowl of a mixer, place the butter. Beat at medium speed until it is smooth. Add the sifted powdered sugar and beat until the mixture is smooth and silky. Add 1 egg yolk and beat until smooth. Add salt, tequila, lime and orange zests. Reduce the mixer speed to low and add the flour, beating just until just combined. Shape dough into a log about 1 inch by 9 inches, and wrap in wax paper or plastic wrap. Refrigerate for about 2 hours.
Preheat the oven to 350°F. Line baking sheets with parchment paper.
Whisk the remaining egg yolk in a small bowl until it is smooth and liquid enough to use as a glaze. Mix the coarse sugar and flaky salt. Spread the mixture on a piece of wax paper. Remove the logs of dough from the refrigerator, unwrap them, and brush them lightly with egg yolk. Roll the logs in the sugar mixture, pressing gently to get it to stick. Using a sharp slender knife, slice each log into cookies about 1/4 inch thick. Place the cookies on prepared baking sheets, leaving about 1/2 inch space between them. Bake for 12 to 14 minutes, or until they are set but not browned. Transfer the cookies, still on parchment, to cooling racks to cool completely.
Store cookies in an airtight container for up to 5 days at room temperature.Read More
I must love you! Why else would I write new peppermint cookie recipes for you every year?! This special recipe is good any time of year for the chocolate peppermint craver in your life. It is crispy and packed with extra chocolate. It punches above its weight for peppermint flavor as well. Love you…you know who you are…
Double Chocolate Peppermint Cookies
Makes 24 to 30 cookies
1 cup flour
1/4 cup Dutch-processed cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon sea salt
8 tablespoons unsalted butter (1 stick), room temperature
3/4 cup light brown sugar, packed
1 large egg, room temperature
3/4 teaspoon pure peppermint extract
3/4 teaspoon pure vanilla extract
1 1/4 cups (about 8 oz.) coarsely chopped bitter-sweet or semi-sweet chocolate chips or bars
Preheat oven to 350 degrees. Line cookie sheets with parchment paper.
In a medium bowl, sift together flour, cocoa, baking powder, baking soda and salt. Set aside.
In the large bowl of an electric mixer, place butter and brown sugar. Set speed to high. Beat 1 to 2 minutes until light and fluffy. Add egg, vanilla, and peppermint extract. Beat until combined. Set mixer speed to low. Add the flour mixture, and mix until just combined. Add chocolate chips, and mix until combined.
Using a medium cookie scoop such as #60, drop double tablespoons of cookie dough, about 2 inches apart, on prepared cookie sheets. Bake for 12 to 15 minutes, until cookies are firm to touch. Cool cookies 2 minutes on cookie sheet, and then transfer cookies, still on parchment, to wire racks to cool.
Store in airtight container, at room temperature, for up to 1 week.Read More
I have tried many ginger molasses cookie recipes, but this is my favorite. I make this for the Winter holidays, and get rave reviews. It is tender with a deep gingerbread flavor, but so much simpler to make than gingerbread cookies. I adapted this from Williams-Sonoma’s Cookies and Biscotti, by Kristine Kidd, Time-Life Books, 1993.
Ginger Molasses Cookies
Makes 30 to 36 cookies
2 cups all-purpose flour
2 tsp. baking soda
2 tsp. ground ginger
1 1/2 tsp. ground cinnamon
1 tsp. ground cloves
1 tsp. salt
1/2 cup (4 oz.) vegetable shortening
1/4 cup (1/2 stick) unsalted butter, room temperature
1 cup firmly packed dark brown sugar
1/4 cup molasses
2 tsp. grated orange zest
About 3 Tbs. granulated sugar
In a bowl, sift together the flour, baking soda, ginger, cinnamon, cloves and salt. Set aside.
In a large bowl, using an electric mixer set on high speed, beat together the shortening, butter and brown sugar until fluffy. Beat in the egg, molasses, and orange zest. Reduce the speed to low and add the flour mixture, mixing until blended. Cover the bowl and refrigerate for at least 1 hour or for up to overnight.
Preheat an oven to 350° F. Line baking sheets with parchment paper.
Using a medium scoop, such as #40, shape the dough into balls 1 1/4 inches in diameter. Then roll the balls in the granulated sugar, coating them evenly. Arrange the balls on the prepared baking sheets, spacing them about 2 inches apart.
Bake 10 to 12 minutes, until pale golden and cracked on top but still soft. Remove from oven and let cool on the baking sheet for 2 minutes. Gently transfer cookies to racks and let cool completely. Store in an airtight container at room temperature for up to 1 week.
I have been in love with these fragrant pecan cookies since my childhood. Every Christmas my mom made these cookies for me and stored them in little tins on our back porch to keep them fresh. I make them every Christmas, and although I share them with friends and family, I really just make them for myself.
Makes about 30 cookies
8 tablespoons (1 stick) unsalted butter, room temperature
2 tablespoons powdered sugar plus extra for rolling
1/8 teaspoon sea salt
1/2 teaspoon pure vanilla extract
1/2 tablespoon water
1 cup sifted all-purpose flour
1 cup grated or finely chopped pecans
In the large bowl of an electric mixer, cream butter. Add powdered sugar, salt, vanilla, and water. Set mixer speed on high and beat about 2 minutes until light and fluffy. Reduce mixer speed to low. Add the flour and grated pecans. Mix until just incorporated. Chill for a minimum of 2 hours or overnight.
Preheat the oven to 350F. Line cookie sheets with parchment.
Using a small cookie scoop (#100), shape dough into 1-inch balls. Place about 1 1/2 inches apart on prepared cookie sheets. Bake about 12 to 15 minutes, until edges are golden. Transfer cookies, still on the parchment, to wire racks. Cool cookies for 5 minutes and roll in powdered sugar. Cool completely.
Prior to serving, roll cookies in additional powdered sugar.
Cookies can be stored in an airtight container for 5 days.Read More
I randomly found this recipe of Chez Panisse Gingersnaps. Chez Panisse is a Berkeley, California restaurant, known as the birthplace of California cuisine. Alice Waters is one of the co-founders. It grew out of Waters’ interest in using fresh, locally grown ingredients on the restaurant menu. This recipe is from The Art of Simple Food: Notes, Lessons, and Recipes from a Delicious Revolution (Clarkson Potter) by Alice Waters.
Chez Panisse Gingersnaps
Makes at least 3 dozen, depending on thickness.
8 ounces (2 sticks) unsalted butter
1 1/4 cup sugar
1/2 teaspoon vanilla extract
1/3 cup molasses
3 cups all-purpose flour
2 1/2 teaspoons baking soda
1/2 teaspoon salt
3 teaspoons cinnamon
3 teaspoons ground ginger
1/4 teaspoon ground black pepper
Optional: coarse sugar crystals for coating the cookies
Cream butter and sugar until very soft and fluffy. Add vanilla and eggs, and beat until fluffy. Add molasses and beat until well-incorporated. Add the dry ingredients to the mixture. On low speed, mix until it all just comes together.
Line a 9″ x 5″ loaf pan with plastic wrap, so that some hangs over the outsides. Press the dough into the bottom of the pan. Pack it tightly, and try to make the top as level as possible. Cover the dough with the plastic overhangs. Freeze until very firm, preferably overnight. Unwrap and remove dough from the pan. Slice brick into very, very thin slices, no more than 1/8″. Place on a parchment-lined sheetpan and bake at 350 degrees until the edges turn dark brown, about 10-14 minutes, rotating the baking sheets midway during baking, until deep-golden brown. The cookies will puff up a bit while baking, then settle down when they’re done. Bake on the lower end of the range for softer cookies, and more for snappier ones, depending on your oven. Let the cookies cool two minutes, then remove them with a spatula and transfer them to a cooling rack.
Storage: The dough can be refrigerated for up to five days, or frozen for up to three months. Once baked, the cookies can be kept in an air-tight container for a couple of days.Read More