Tag Archives: cookie recipe

Martha Stewart coconut pecan caramel cookies

Me & Martha: Pecan Caramel Cookies

Really these are called Coconut Pecan Caramel Sandwich Cookies in Martha Stewart’s Baking Handbook (that I’m baking my way through), but since I couldn’t really taste the coconut and actually forgot I had put coconut in the cookie dough, I’m leaving that descriptor out as it could be misleading.

Yes, I followed the directions pretty thoroughly this time through, apart from cutting the recipe in half, yet again. (Either this book is written specifically for people who entertain or have large families, or they create recipes to fall into convenient quantities…like 1/4 cup of coconut…since an 1/8 cup of coconut hardly seems worth mentioning, right?)

Well anyway, I toasted up my unsweetened shredded coconut (actually the recipe calls for sweetened so maybe that’s why I can’t taste anything in the finished product) and pecans, pulverized them and mixed them into the shortbread dough.

pecan and coconut cookie dough
pecan and coconut cookie dough

After the multiple rounds of chilling, cookie cutting, and rechilling, my pecan shortbread hearts were on the wire rack cooling and I could get down the best part: the Caramel Filling!

final caramel sauce!
final caramel sauce!

I never use a candy thermometer, preferring instead to rely on my senses and sense of timing…which is probably why I don’t make a lot of candy products.

So I love that this recipe doesn’t instruct with a candy thermometer, but rather just color and texture cues.

In the end, making this caramel sauce was quite easy. Here’s what I did:

  1. Boil water and and about 4x more sugar until it starts turning a deep amber color, not stirring. [And this part from Martha I really like: continually “wash down” the sides of the pot with a wet pastry brush to avoid crystallization. It ensures that you are paying a lot of attention to not let the caramel burn or create a nasty mess on the sides of your pot.]
  2. Remove from heat and slowly pour in some heavy whipping cream.
  3. Then quickly stir in little chunks of butter until the whole thing becomes creamy and smooth and glossy.
  4. Really keep stirring to avoid clumping.
  5. Once it’s totally smooth, let it cool just a bit before drizzling over your cookies.

In the book, the cookies were adorable spring flower shaped with holes punched out of the middle so that the caramel sauce would peek through the top of the sandwich cookie.

In my reality, I only have a heart cookie cutter and, as I learned from the Linzer Heart Cookies, cutting a hole out of the middle of shortbread cookies is a time-consuming and pain-staking task that I was not up for doing again. So my cookies are straight up sandwich cookies, no cute hole. And frankly, I only made half of them into sandwiches…the other half I’m dunking into my bowl of caramel sauce. And that is perfect.

caramel sauce over pecan cookies
caramel sauce over pecan cookies

Even the cookies on their own are delish – they remind me of the Pecan Sandies that my mom used to love back when she could eat nuts.

Chai tea with a smidge of milk works really well with these. And now I’m going to buy ice cream so I have a reason to keep making this yummy caramel sauce!

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warm Lebkuchen with icing

German Spice Cookies: Lebkuchen with Icing

This holiday season, my mom and I baked up a batch of these Lebkuchen ~ traditional German Christmas cookies that taste like gingerbread, but surprisingly have NO ginger in them! (Is that a fair description, Oliver?)

finished German spice cookie
yummy cookie!

The cookie recipe we tried was actually one that she received from Viking River Cruises (I guess mom’s on that mailing list).

They Lebkuchen cookies were chewy and certainly extremely spicy and rich. Definitely to be enjoyed with an English Breakfast or Earl Grey tea, or perhaps a light German beer like Paulaner or Spaten.

The ingredients and steps are fairly straightforward, but be warned that you need to plan ahead because the dough is to be chilled overnight. Have fun!

Ingredients:
1/2 cup honey
1/2 cup molasses
(We didn’t end up having enough honey so we added more molasses to make up 1 cup of these two ingredients ~ 1 to 1 substitution)
3/4 cup brown sugar
1 egg
1 tablespoon lemon juice
1 teaspoon lemon zest
2 + 3/4 cup flour (plus more for dusting)
1/2 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon cloves
1 teaspoon allspice
1 teaspoon nutmeg

German spice cookies ingredients
German spice cookies ingredients

The recipe then also calls for 1/3 cup of candied citron and 1/3 cup of hazelnuts ~ We omitted both of these.

Okay, side note here: I did not know what citron was…I assumed it was candied lemon peel. Ooops. No. It is not. It is a fruit unto itself. There are different varietals and guess what one of them is? Etrog!!! As in Lulav and Etrog! (Staples in the Sukkot holiday for my non-Jewish friends.) So that’s a fun factoid for ya! Here’s a recipe for making your own candied citron.

To make the icing, you will need:
1 cup of sugar
1/4 cup of milk (or water)
1/2 teaspoon of vanilla extract
1/2 cup of powdered sugar

To Make:
1. Bring honey and molasses to a boil and then remove from heat


2. Stir in the brown sugar, egg, lemon juice and zest
3. In a large bowl, whisk together the 2 + 3/4 cup flour, baking soda, and spices
4. Stir the molasses mixture into the flour mixture (also this is when you would add the candied citron and chopped hazelnuts)


5. Cover & chill overnight

Next day:
6. Preheat oven to 350 degrees and line 2 baking sheets with parchment paper
7. Roll out a bit of your dough on a floured surface until about a 1/4 inch thick, adding more flour if the dough is too sticky
8. Use a cookie cutter or clean glass to cut circular cookies out of the dough [Repeat #7 and #8 with the rest of the dough]


9. Move the cookies to the baking sheets and cook for 10-12 minutes
10. Transfer the cookies to a rack for cooling and brush with icing while still warm
11. Decorate with almonds, candied citron or crystallized ginger

While the cookies are baking, make the icing as follows:
1. Heat sugar, milk (or water) and vanilla on the stove but do not boil


2. Remove from heat and whisk in the powdered sugar
3. Reheat as needed to maintain the liquid state as you brush it over the top of the warm cookies

 

Toffee Crunch Cookies

My sister made these AH-mazing toffee cookies and took some great photos too, so just had to share ASAP.

She adapted the “Classic” chocolate chip cookie recipe I sent her from The Joy of Cooking (1997 edition). She did half chocolate chips and half toffee bits and said the chocolate kind of overpowered, so in doing it again she’d do 100% toffee. So that’s the recipe we’ll share here!

Love you, sis!

Ingredients:
1 cup + 2 tbps flour
1/2 teaspoon baking soda
1 stick of butter (she microwaved it for 30 seconds at 50% heat to get it semi-melted…this will produce a flatter-crunchier-edged cookie)
1/2 cup sugar
1/2 cup light brown sugar
1 egg
1/4 teaspoon salt
1 teaspoon vanilla
1 cup Heath toffee chunks

heath toffee

To Make:
1. Preheat oven to 375 degrees and grease cookie sheets
2. Whisk flour and baking soda together and set aside
3. Cream butter, sugar and brown sugar on medium speed until light and fluffy
4. Into the butter/sugar, beat egg, salt and vanilla
5. Stir flour mixture into butter/sugar/egg/salt/vanilla mixture until smooth and totally incorporated
6. Gently stir in toffee bits
7. Use a cookie scoop or tablespoon measure to drop balls of dough 2 inches apart on baking sheets
8. Bake 1 sheet at a time for 8 minutes (go a little longer if the edges of the cookies aren’t yet browning). Rotate the sheet 180 degrees at 4 minute mark for even baking.
9. Remove from oven; taste test; maybe let them cool; maybe eat them all immediately 🙂

toffee chunk cookies

Candy Cane Sugar Cookies!!!

I hope you had a delicious holiday weekend! No matter what holiday(s) you may or may not celebrate, it was a good three day weekend to get together with friends and family.

I was lucky enough to get warm and cozy at my parents’ house, and while most of my friends from growing up have moved away, at least a little away, so many were home for the weekend and I loved seeing all of them and sharing some cookies, coffee, donuts, sandwiches, etc. 🙂

My mom and I baked German spice cookies on Saturday, but that recipe will have to wait another week, because this week I’m sharing this yummy and festive candy cane sugar cookie recipe that I made last week.

This is perfect for: a. people who don’t like chocolate (aka crazies but they exist), b. doing something with left-over candy canes.

I adapted this recipe from allrecipes.com for chewy sugar cookies, but with some added twists. In my version, I cut their recipe in half, producing 15 large-ish cookies.

Ingredients:
1 cup + 6 tablespoons flour
1/2 tsp baking soda
1/4 tsp salt (you know I’m not too exact with my salt though)
10 tablespoons butter (I let all the butter come to room temperature and then I half melted 5 of the 10 tablespoons to achieve a slightly flatter, chewier cookie center)
1 cup white sugar
1 egg (room temp)
1 tsp vanilla extract
1-2 candy canes (depending on how minty you like your cookies)

To Make:
1. Set oven to 350 degrees
2. Line 2 baking sheets with parchment paper
3. Smash up your candy canes in a Ziploc bag using the back of a frying pan or meat hammer or whatever other heavy object you have lying around. Definitely don’t grind it into a powder – think little chunks, like marbles or slightly smaller (and for those of you who are too young to know what marbles are, think of small pebbles). Keeping the candy cane chunky will add a good sticky crunch to your cookies.
4. In a small bowl, stir the flour, baking soda and salt
5. In a different (larger) bowl, use a hand mixer or stand mixer to cream (aka beat on low-med speed) the butter and sugar until uniform
6. Beat in the egg to the butter/sugar combo on low-med speed
7. Beat in the vanilla to the butter/sugar/egg combo on low-med speed
8. With a large spoon or with the stand mixer, carefully blend the dry ingredients into the wet until fully incorporated but not overly stirred

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NOW!! HERE’S WHERE YOU CHOOSE YOUR OWN ADVENTURE!!
You can EITHER stir your smashed candy canes into the batter so that the pieces are spread throughout the cookie OR you can save them for last and place them on top of the cookies before they’re baked (see pic below for second version).

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Personally, I think the cookies taste the same either way but they look prettier with candy cane on top, so that’s how I’m going to continue this recipe, but if you’ve already stirred your candy canes in at this point, then you should’ve kept reading until the end of this paragraph to realize that’s not where I was going. 😉 Just kidding – they will still be delicious.

9. So! Moving on!
10. Pour some extra sugar into a small bowl
11. Use your tablespoon to scoop out balls of dough and roll them into balls using your fingers.
12. Roll them in the sugar.

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13. Place them on the baking sheets
14. Slightly tamp them down to spread them out a bit
15. Sprinkle the crushed candy canes on top and press the candy gently into the dough to get them to really sink in. (I found this method was actually kind of a pain in the a** but again, I think they looked more festive in the end.)
16. Bake one sheet at a time. Start checking the cookies at about 10 minutes. Mine ended up going for 13 and were super chewy in the center and nice and crispy around the edges with sticky candy cane bits!
17. Let the cookies cool on the pan until they’re set up a bit and then use a spatula to move them to a cooling rack. (Tip: use a metal spatula to remove cookies from sheets – way sturdier and thinner to really get up under them than a plastic/silicone one.)
18. Enjoy and share! (Perfect to pair with milked coffee, Candy Cane tea from Celestial Seasonings or gingerbread ale.)

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