Black & White Sesame Cocktail Cookies

Posted by Luane Kohnke on Dec 29, 2011 in Recipes, Wheat-Flour Cookies | 5 comments

The texture of these cookies is similar to shortbread, but the ground almonds and the sesame seeds give these cookies a nutty flavor. I found these cookies are a perfect accompaniment to stilton cheese. This recipe was adapted from Food and Wine Magazine, November 2011.

Black & White Sesame Cocktail Cookies
Makes 85 cookies

1 cup all-purpose flour
3/4 cup almond meal or ground almonds
1/3 cup sugar
1/2 teaspoon fine sea salt
1 stick cold unsalted butter, cut into 1/2-inch dice
1 large egg, beaten
Black and white sesame seeds, for sprinkling

In a food processor, pulse the flour, almond meal, sugar and salt until combined. Add the butter and pulse until the mixture forms large clumps.

Turn the dough out onto a work surface and knead gently until it comes together. Divide the dough in half and press each half into a disk. Refrigerate for at least 1 hour, until firm.

Preheat the oven to 350° and line baking sheets with parchment paper. Roll disk to 1/4 inch thick. Using a 1-inch round cookie cutter, cut out the cookies. Arrange the cookies 1 inch apart on the prepared baking sheets. Lightly brush the cookies with the egg and sprinkle with the black and white sesame seeds.

Bake the cookies for 10 to 12 minutes, until they are lightly browned. Let the cookies cool on the baking sheets for 3 minutes, then transfer them to a wire rack and let them cool completely.

Lavender-Ginger Clouds

Posted by Luane Kohnke on Dec 21, 2011 in Gluten-Free Cookies, Recipes | 6 comments

Culinary-grade lavender buds lend a subtle floral and slightly tangy flavor to these unique spicy meringues. You can find it in specialty herb or tea stores.

Lavender-Ginger Clouds
Makes 30 to 36 cookies

1/2 cup superfine sugar
1/4 cup powdered sugar
1 tablespoon culinary-quality, dried lavender buds
2 teaspoons, finely chopped crystallized ginger
2 large egg whites
1/8 teaspoon salt
1/8 teaspoon cream of tartar
1/4 teaspoon pure vanilla extract

Preheat oven to 250F. Line cookie sheets with parchment.

In the small bowl of a food processor, combine the superfine sugar, powdered sugar, lavender and crystalized ginger. Pulse until lavender and ginger are finely ground.

In the small bowl of an electric mixer, with mixer set to high speed, beat egg whites until foamy. Add salt and cream of tartar. Beat until soft peaks form. Add the lavender-sugar mixture, 1 tablespoon at a time, and beat until stiff peaks form. Set mixer speed to low and mix in vanilla.

Drop double teaspoons of batter onto prepared cookie sheets, spacing them about 2 inches apart. Bake until firm to touch and tops are faintly cracked, about 30 to 35 minutes. Transfer cookies, still on parchment, to wire racks to cool completely.

Store cookies in an airtight container for up to 5 days.

Baker’s note: If you prefer, pipe batter onto cookie sheets using a pastry bag fitted with a 1/2-inch plain tip, or you can use a heavy-duty ziplock plastic bag with a very small opening cut in one corner of the bag.