12 Days of Goodies...Day 10: Double Ginger Crackles

December 22, 2010 21:28 by Suzy

I like these better than rolled gingerbread.  No gicky-sweet icing to get in the way of the rich ginger and molasses.  These are so good...warm and spicy and chewy.  I had never used crystallized ginger before this, but it definitely gives these cookies a nice kick.

Double Ginger Crackles
adapted from Fine Cooking

 2 1/4 cups flour
2 3/4 teaspoons ground ginger
1 teaspoon baking soda
1/4 teaspoon salt
6 ounces butter, at room temperature
1 1/2 cups sugar
1 egg, at room temperature
1/4 cup molasses
3 tablespoons finely chopped crystallized ginger

Preheat oven to 350 degrees.  Line baking sheets with parchment paper.

Combine flour, ground ginger, baking soda and salt in large bowl and whisk together.

In mixer, beat butter with 1 cup sugar until light and fluffy.  Add egg, molasses and crystallized ginger and beat.  Add the flour mixture and stir just until combined.

Put remaining 1/2 cup sugar in a shallow bowl.  Form dough into 1" balls and roll in sugar.  Place on baking sheets 2" apart.

Bake 12-14 minutes, or until lightly browned and slightly puffed.  Cookies should still be soft and a bit wet inside.

Let cookies cool on baking sheet for 5 miniutes, then remove to wire rack.



12 Days of Goodies...Day 8: Chewy Sugar Cookies

December 20, 2010 20:24 by Suzy

I've never been a fan of sugar cookies.  They are usually too dry and crumbly and more sweet than flavorful.  So I was intrigued when I saw this recipe in November's issue of Cook's Illustrated.  If anyone could come up with a good sugar cookie recipe, it's Cook's Illustrated, right?

Damn, these are good.  Chewy and buttery and not too sweet.  Yum.

Chewy Sugar Cookies
adapted from Cook's Illustrated

2 1/4 cups flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups sugar
2 ounces cream cheese, cut into 8 pieces
6 tablespoons butter, melted and still warm
1/3 cup vegetable oil
1 egg
1 tablespoon milk
2 teaspoons vanilla
1/3 cup sugar

Preheat oven to 350 degrees.  Line baking sheet with parchment paper.

Whisk together the flour, baking soda, baking powder, and salt in bowl.

In separate bowl, whisk the 1 1/2 cups sugar, cream cheese, and melted butter until combined.  There will be lumps of cream cheese, but don't worry about them.

Add oil and whisk until combined.  Add egg, milk, and vanilla and whisk until smooth.

Add flour mixture and stir, using rubber spatula, until combined and soft dough forms.  It will be softer than most cookie doughs.

Pour 1/3 cup sugar in shallow bowl.

Roll dough into balls, using 2 tablespoons of dough for each ball.  Carefully roll balls in sugar and place on cookie sheet.

Flatten each ball into 2" rounds with bottom of drinking glass.  Sprinkle each with a little sugar.

Bake for 11-13 minutes, rotating sheet after 7 minutes.  Edges should just be starting to brown.  Let cool on baking sheet for 5 minutes, then remove and cool on rack.

 



Peanut Butter Cookies

October 21, 2010 20:40 by Suzy

With my Chocolate Chip Cookies and Oatmeal Raisin Cookies, this post completes the "trifecta" of cookies...you cannot go wrong with these.  Every year during the holidays, my Cookie Overload Bash always includes these three classics.

Peanut Butter Cookies almost count as comfort food, don't you think?  Fresh peanut butter cookies, a glass of milk, and some cartoons...and you're suddenly nine years old again, home froms school, without a care in the world.  Except maybe determining whether it is Duck Season or Wabbit Season.

Peanut Butter Cookies
adapted from Betty Crocker's Cookie Book

1 cup sugar
1 cup brown sugar, firmly packed
1 cup peanut butter
1/2 cup (1 stick) butter, at room temperature
1/2 cup shortening
2 eggs
2 1/2 cups flour
1 1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt

Preheat oven to 375 degrees.

This is the absolute best way to measure out peanut butter...thanks to our good friend, Alton Brown.

Beat sugar, brown sugar, peanut butter, butter, shortening and eggs until light and fluffy.  Add flour, baking soda, baking powder, and salt and mix until just combined.

Drop rounded teaspoonfuls onto cookie sheet.  Flatten with a fork dipped in sugar.

Bake for 9-10 minutes, or until just starting to brown.  Let sit on cookie sheet for a minute or two, then remove cookies with a spatula to cool on a wire rack.



Oatmeal Raisin Cookies

May 23, 2010 21:30 by Suzy

Sometimes the simplest things are the best.  Oatmeal Raisin Cookies may seem blah and boring, but these are awesome.  JD says they are like crack.  Plus you can convince yourself that the oatmeal makes them wholesome and healthy.

Oatmeal Raisin Cookies
recipe adapted from Betty Crocker's Cookie Book

1 1/4 cups packed brown sugar
1 cup (2 sticks) softened butter
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon vanilla
1/2 teaspoon salt
2 eggs
3 cups quick oats or old-fashioned oats (not instant)
1 1/3 cups flour
1 cup raisins

Preheat oven to 350 degrees.

Mix together brown sugar, butter, baking soda, cinnamon, vanilla, salt and eggs.

Beat until light and fluffy.

Stir in the oats, flour and raisins just until mixed. Do not overbeat.

Drop by rounded teaspoonfuls on ungreased baking sheet. Bake for 9-11 minutes. Don't overbake. Cookies should look a bit raw when you take them out.

Leave on cookie sheet for a few minutes, then remove to baking rack.



Buckeyes

January 3, 2010 21:05 by Suzy

Buckeyes

These are soooooo good. I blame my good friend Amy for these. She made them over the holidays and I have been obsessing ever since. Eating them feels as indulgent as eating raw cookie dough, plus they are so cute!

Buckeyes

1 cup creamy peanut butter
1 cup butter, softened
1/2 tsp vanilla
4 cups sifted powdered sugar
24 oz (2 regular packages) semi-sweet chocolate chips

Beat peanut butter and butter until light and fluffy. Add vanilla and beat well. Gradually add powdered sugar and beat until combined. Dough will be stiff.

Refrigerate until firm, then roll into 3/4" balls (any larger and they will be WAY too much for one bite!). Place on parchment paper on cookie sheets. Insert toothpicks into the top of each ball. Freeze approx 2 hours.

Melt chocolate chips over double boiler or in microwave. Dip each ball into chocolate, covering 3/4 of the ball. Return to wax paper on cookie sheets and chill until chocolate is firm. Store in refrigerator in covered container.

Try not to make yourself sick eating these. Or at least, hide the discarded toothpicks so no one knows how many you have eaten.



Four Pounds of Butter Later...

December 13, 2009 18:52 by Suzy

Holiday Cookies



Classic Chocolate Chip Cookies

December 12, 2009 18:19 by Suzy

Chocolate Chip Cookies1

These are my famous, award-winning chocolate chip cookies.  It's one of the few things that I think I can make better than anyone else.  At least, I have never eaten a chocolate chip cookie that I liked as much as mine. 
 
The original recipe was from the back of the bag of store-brand chocolate chips that my mom bought when we were kids.  I modified it a bit...changing from all butter to half butter and half shortening.  I think that combo brings the best of both worlds...rich buttery taste while still having the perfect chewy texture.  This is my go-to recipe whenever I need a crowd-pleasing treat.
 
Classic Chocolate Chip Cookies
 
1/2 cup butter (1 stick)
1/2 cup shortening
1 cup sugar
1/2 cup packed brown sugar
2 eggs
2 tsp vanilla
2 1/4 cups flour
1 tsp baking soda
1/2 tsp salt
12 oz semi-sweet chocolate chips

Ingredients

 (I made a double batch, so don't be confused by the quantities pictured.)
 
Preheat oven to 375.
 
Beat butter, shortening, sugar, brown sugar, eggs, and vanilla until light and fluffy.  Mixture should look almost white.

Cream butter and sugar

 
On wax paper or in a separate bowl, mix together the flour, baking soda, and salt.  Stir into the butter/sugar mixture, just until combined.  Do not over mix.
 
Stir in chocolate chips.
 
Drop by rounded teaspoonfuls onto ungreased cookie sheet.  Bake on the middle rack of preheated oven for 8-10 minutes.  Be sure not to overbake.  Cookies should look a bit underdone when you take them out of the oven.
 
Let cool on cookie sheet for a minute or two, then remove to parchment paper (or rack, if you prefer) to cool.  For these, I generally don't use cooling racks, because sometimes the warm cookies fall through the racks!  Obviously, these are best fresh from the oven, but if you can restrain yourself from eating them all, store in tightly covered container or zip-top bags.
Makes about 3 dozen cookies.

Flavor of the Month



Foodbuzz