Tag: Cookies

Key Lime Meltaways

February 27, 2012February 2, 2017

So, I had gone over a week without baking. OVER A WEEK. That’s a long time for me. Seeing as we’re trying to cut down on our sweets intake, I was trying to be good and, for the most part, succeeding. But the time came when all I wanted to do was to try out a new cookie recipe and I just couldn’t help myself. I had been stalking this recipe for Key Lime Meltaways from Smitten Kitchen for quite some time, and I finally decided to make it. We had everything except the limes, so I just popped over to the store and grabbed a couple (we were going anyway to get ingredients for a delicious dinner that will be posted shortly). The recipe recommends key limes, but I didn’t want to buy an entire bag of them, so I just bought a couple of small limes (and ended up only using one actually). I used bread flour because I’m still trying to work my way through that giant bag Jonah bought me. I also halved the recipe, but I’ll give you the full recipe because…well…sometimes more is just better.

These cookies were so good, sweet at first and then sour, and the zest were these little crunchy bits from being baked… Yum! We made a half a batch which yielded 2 dozen cookies, and they were gone quickly. A little too quickly for my liking. But what can you do. Enjoy!

Key Lime Meltaways

Makes 2 dozen cookies

Ingredients

1 1/2 sticks unsalted butter, room temperature
1 cup confectioners’ sugar
Grated 2 (small) limes
2 tablespoons freshly squeezed lime juice (I added a little extra because I like sour stuff)
1 tablespoon vanilla extract
1 3/4 cup plus 2 Tablespoons all-purpose flour
2 tablespoons cornstarch
1/4 teaspoon salt

Instructions

Put the butter and 1/3 cup of the powdered sugar into the bowl of an electric mixer and cream until it’s nice and fluffy. Then add the lime zest, juice, and vanilla and beat it until fluffy again. For me, the mixture wasn’t absorbing all the liquid (the lime juice and vanilla), so I just continued on my merry way without worrying about it.

In another bowl, mix together the flour, cornstarch, and salt. Add the dry ingredients to the butter/sugar mixture and mix until combined. Now, the recipe says to roll the dough into two 1 1/4-inch-diameter logs between two pieces of parchment paper. I didn’t have any parchment paper, so I wrapped the dough in plastic wrap and rolled it out in that, which worked just fine. Now, throw the logs in the fridge for an hour to chill.

When you pull out the logs, start heating your oven to 350 degrees. Either grease your cookie sheet a little bit or line it with parchment paper. Put the rest of the powdered sugar (2/3 cup) in a ziploc or other resealable bag. Take the plastic wrap or parchment paper off the logs and slice them into 1/4 inch thick slices. Put the rounds on your baking sheet about 1 inch apart and bake them for about 15 minutes (I turned mine part way through baking because the back right corner of my oven is hotter and I wanted them to be evenly cooked).

Take them out of the oven and transfer them to a wire rack to cool. After cooling for a few minutes, but while they’re still warm, put cookies in the ziploc baggie of sugar 3 or 4 at a time. Seal up the bag, and toss the cookies around to coat them in the sugar. Remove the cookies from the bag and put them on a plate to serve!

Matcha Green Tea Cookies

February 26, 2012February 2, 2017

A little while ago it was my dear friend Rosie’s birthday. She and I met in college and immediately became close friends. Perhaps one of our favorite things to do together was to go downtown to the Tea Zone in the pearl district and get Green Tea Lattes. They were amazing, so creamy and delicious and this beautiful green color. When Rosie studied abroad, I knew she had missed them and brought her a green tea latte when I went to pick her up at the airport.

So like I said, it was Rosie’s birthday, and a few days beforehand I happened to be surfing some food blogs and stumbled across this recipe for matcha green tea cookies. The timing could not have been better. I immediately knew that I had to make these for her. I walked down the street to Tea Chai Te (another wonderful tea shop in Portland) and picked up a couple ounces of matcha (I wanted extra to send to her along with the cookies) and started baking away.

Matcha Green Tea Cookies

A note about your matcha: the better the quality, the greener it will be! I hope yours is as vividly green as mine was. I’ve never called cookie dough beautiful before. But it was suitable for cookies for Rosie.

Ingredients

3/4 cup confectioner’s sugar
1 1/2 tbsps matcha green tea powder
10 tbsps unsalted butter, room temperature
1 3/4 cup flour
3 egg yolks
1 cup granulated sugar (to roll the cookies in pre-baking)

Instructions

First, mix together the confectioner’s sugar and the matcha powder. Then add in the butter, and mix thoroughly to cream it.

Now, add in the flour and mix just until is it combined. The thing with shortbread-type cookies is the less you handle them, the better. Now toss in the egg yolks and mix until the dough comes together. It will look a wee bit like play dough, but instead of those obnoxious neon colors it will be a beautiful forest green.

Now you can dump the dough out onto a clean surface (aka counter) and make it into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes. When you remove the dough, start preheating your oven to 350 degrees, and dump the sugar into a shallow bowl.

Roll out your dough until it’s about 1/2 an inch thick. Using a cookie cutter that’s about two inches wide, cut out some cookies! This is totally the fun part. Feel free to mash up scraps and re-roll the dough as many times as you wish. The dough actually comes back together really nicely, unlike some other cookies. Anyway, after you’ve cut them out, you can dunk them in sugar and put them on a baking sheet. (If you don’t have awesome baking sheets that everything slides right off of, I might suggest putting parchment paper down.)

Bake them for 12-15 minutes, or until they just start to turn golden at the edges. Transfer them to a wire rack to cool, and then enjoy! (The website also warns to store them in the shade as the color will fade with exposure to the sun…)

Flip-flopping Brown Sugar Cookies

February 22, 2012February 2, 2017

The other night, it was late, and Jonah and I decided on a whim to make some cookies. We figured we’d just make something we’d already made before, so we got out the recipe for the nutmeg maple butter cookies because they were so good. After we started creaming the butter and sugar for half the recipe (we didn’t want that many cookies) we realized “OH NO these cookies are supposed to refrigerate for 2 hours!” At this point it was already about 10:30 and we were not up for that. So we pulled up another recipe that I’d been looking at: Brown Sugar Cookies from Joy the Baker. So what were once nutmeg maple butter cookies became brown sugar cookies, with 1/2 cup of brown sugar replaced by granulated sugar. Jonah said we should call them flip-flopping cookies (he also inserted the name of a certain GOP candidate, but I’m not about to start getting political on my blog). Oh well. You can’t win them all. The cookies were still good. Not amazing, but a good solid cookie. The little bits of ground ginger and cinnamon add a nice touch. I’m going to give you the correct recipe instead of our version.

Brown Sugar Cookies

Ingredients

1 1/2 sticks (6 ounces) unsalted butter, softened
1 1/4 cups dark brown sugar
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1 teaspoon pure vanilla extract
1 large egg

Instructions

In the bowl of your mixer, cream the butter and sugar until fluffy. While that’s happening, combine the dry ingredients – flour, baking soda, salt, cinnamon, and ginger – in another bowl, mix thoroughly, and set aside. When the butter and sugar are nice and creamy, add the egg and vanilla and mix them in well. Now add the dry ingredients all at once to the butter/sugar mixture. Mix on a low speed until it’s well combined. Now the recipe says to cover and refrigerate for half an hour. We didn’t do that. Maybe we should have. Whatever.

Preheat your oven to 350 degrees (while you’re “refrigerating your dough”… ha). Grease your cookie sheet or line with parchment paper, and drop the cookie dough by the Tablespoon onto the sheet. Bake the cookies for 10-12 minutes or until they’re just starting to brown around the edges. Take them out of the oven and allow them to cool for a few minutes on the hot cookie sheet before removing them to a cooling rack.

Thomas Keller’s Chocolate Chip Cookies

February 2, 2012February 1, 2017

You know how everyone is always on the hunt for the best chocolate chip cookie? When I was younger, our family friend Anita was known for making the best chocolate chip cookies around. Whenever we went over to her house we (my sisters and I) were excited because we knew we would get those delicious cookies. Despite staying close to her family, I do not have her cookie recipe… Odd.

Anyway, the other day I felt like baking (strange, huh?) and Jonah requested classic chocolate chip. I wanted to do a variation, like those thyme and sea salt chocolate chunk cookies I made a while back. But after having no luck finding anything before heading to the store, I remembered Thomas Keller having a recipe for chocolate chip cookies in the Ad Hoc cookbook. I figured, “Hey, that guy kind of knows what he’s doing,” so I pulled out the recipe and went to the store.

I will tell you now that these are possibly the best chocolate chip cookies I’ve ever had (besides Anita’s). You know the great debate: Crunchy or chewy? These are perfectly both. They are crispy on the edges (thanks to our old friend, butter) and chewy and soft in the middle. Oh my goodness. And they spread out when they bake, so they’re pretty big, which makes you feel like you’re really getting a good portion of cookie when you eat one. And if one seems large enough to be satisfying, you would think it’d be easier to not eat like 10 of them. But it’s not. You just get more full.

Side note: Jonah bought me these wonderful baking sheets for Christmas. The brand is Chicago Metallic; they came in a package with two pans and a cooling rack. These pans need no liner or greasing. Nothing EVER sticks to them (knock on wood). They are heavy duty with a wire around the edge so they don’t warp, and industrial-kitchen sized. I love them. I highly recommend them if you’re looking for new pans.

Thomas Keller’s Chocolate Chip Cookies

Ingredients

2 1/3 cups plus 1 Tbl all-purpose flour
3/4 tsp baking soda
1 tsp kosher salt
5 oz. semi-sweet chocolate (think 55%), cut into chip sized pieces (about 1 1/4 cups)
5 oz. dark chocolate (think 70-72%), cut into chip sized pieces (about 1 1/4 cups)
2 sticks cold unsalted butter
1 cup brown sugar (preferably dark)
3/4 cup granulated sugar
2 eggs

Instructions

Preheat your oven to 350 degrees. Line 2 baking sheets with parchment paper (or just grease them a little bit).

Ok, sorry. Now, sift the flour and baking soda into a medium bowl, and stir in the salt. Usually if a recipe says to sift flour, I ignore it, but I had a lot of time on my hands, and hey, I’m not gonna ignore Thomas Keller. I would say that it made a difference. Put the chips of chocolate you’ve cut in a fine mesh basket strainer to get out all the “chocolate dust.”

Using an electric mixer with the paddle attachment, beat half of the butter (1 stick that has been cut up into small pieces) until it’s smooth and creamy. Now add the sugars and the rest of the butter (also cut into small pieces) and beat until well combined and creamy. Add the eggs, one at a time, mixing well between them. Be sure during all of this to be scraping down the sides of the bowl to get everything well-incorporated. Now add the dry ingredients and mix them in.

Thoroughly fold in the chocolate chips. It’s a little tricky because the dough is really thick, but stick with it, it’s worth it. You wouldn’t want those cookies from the bottom of the bowl to not have any chocolate in them, would you? No. No you would not. At this point you can wrap the dough up and refrigerate it for up to 5 days or freeze it for 2 weeks. But I just don’t understand, you’ve gotten this far, why would you not just make the damn cookies at this point?

If you’re continuing on, take about 2 tablespoons of dough, roll into a ball, and place it on the cookie sheet. You only want to put about 8 on a sheet because these suckers need their space. They spread out for real. Leave 2 inches between each ball of dough. Bake for 12 minutes, turning the cookie sheet halfway through baking. Let the cookies cool on the pan for a couple minutes before removing them to a cooling rack to cool the rest of the way (if you can wait that long). Enjoy with a glass of cold milk.