Post Category → Desserts

Snickerdoodles 



Makes 4 dozen  

For the cookies: 
½ pound (2 sticks) unsalted butter, at room temperature
1 ½ cups sugar
2 large eggs, at room temperature
2 ¾ cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
 ½ teaspoon kosher salt

Cinnamon sugar for rolling:
2 tablespoons sugar
1 tablespoon ground cinnamon

To make the cookies: Put the butter and 1 ½ cups sugar in a large mixing bowl and using a spoon or rubber spatula, mix until smooth.  Add the eggs and mix again. Add the flour and then sprinkle in the cream of tartar, soda and salt. Mix until everything is well incorporated. Scrape down the sides of the bowl and mix again.  

To make the cinnamon sugar: Put the 2 tablespoons sugar and cinnamon on a plate and mix until well combined. 

To form the cookies: break off tablespoon size pieces of dough and roll into 1 inch balls. Roll the balls in the cinnamon sugar and place 2 inches apart on the prepared cookie sheet. Cover and refrigerate at least 2 hours and up to overnight.  

Preheat the oven to 375 degrees. Line a cookie sheet with parchment or wax paper.

Put the dough on the prepared sheet and, using your hand or the bottom of a water glass, press down until flattened. Put the cookie sheet in the oven and bake until the cookies begin to brown at the edges, about 8- 10 minutes. Cool on the cookie sheet and then transfer to a plate. Repeat with the remaining dough

Oatmeal Raisin Cookies 

Makes 5 dozen 

½ pound (2 sticks) unsalted butter, at room temperature
½ cup white sugar
1 cup light brown sugar
2 large eggs, at room temperature 
1 tablespoon vanilla extract 
1 tablespoon water
2 ½ cups old fashioned oats
1 ¾ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon kosher salt

Preheat the oven to 375 degrees. Line a cookie sheet with parchment or wax paper.  

Put the butter and sugars in a large mixing bowl and using a spoon or rubber spatula, mix until smooth. Add the eggs, vanilla extract, and water and mix until just combined. Scrape down the sides of the bowl, add the oats and flour and then sprinkle in the baking soda and salt. Mix until everything is well incorporated. 

Put heaping tablespoons of dough on the prepared sheet and put in the oven. Bake until brown on the edges and soft in the middle, about 12 minutes. Cool on the cookie sheet and then transfer to a plate. Repeat with the remaining dough.

Black Cocoa Cookies 

Yield: about 5 dozen cookies

½ pound (2 sticks) unsalted butter, at room temperature
1 cup sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract 
2 cups all purpose flour
1 cup unsweetened, cocoa powder (not Hershey’s)
1 teaspoon baking soda
½ teaspoon baking powder 
½ teaspoon kosher salt

Preheat the oven to 350 degrees.  

Place the butter and sugar in the bowl of a mixer fitted with a paddle and mix until smooth.  

Scrape down the sides of the bowl, add the eggs and vanilla, and mix until just combined, being careful not to overbeat. 

Scrape down the sides of the bowl, add the flour, cocoa powder, baking soda, baking powder and salt and mix until everything is well incorporated. 

Place teaspoonfuls on the prepared cookie sheet and transfer to the oven.  Bake until the edges begin to firm up, about 12- 14 minutes. Do not overbake. Cool the cookie sheet between batches. Transfer the cookies to a rack to cool completely.


Tip: Make the dough up to two weeks ahead of time, shape into balls and store in a zippered bag. Refrigerate or freeze.

Paige Retus’ Chocolate Chip Cookies 

Makes 4 dozen 

½ pound (2 sticks) unsalted butter, at room temperature
1/2 cup white sugar
1 cup light brown sugar
2 large eggs, at room temperature
1 tablespoon vanilla extract 
2 cups all-purpose flour
1 cup quick cooking oats
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
3 cups Ghiradelli semi-sweet chocolate chips (not Nestle) 

Put the butter and sugars in a large mixing bowl and using a spoon or rubber spatula, mix until smooth. 
Add the eggs and vanilla extract and mix again. 
Add the flour and oats, and then sprinkle in the baking powder, baking soda and salt. Mix until everything is well incorporated. Scrape down the sides of the bowl, add the chocolate chips and mix again. Cover and refrigerate at least one hour and up to one week.

Preheat the oven to 325 degrees. Line a cookie sheet with parchment or wax paper.  

Put heaping tablespoons of dough on the prepared sheet and put in the oven. Bake until the cookies begin to brown at the edges, about 12 minutes. Cool on the cookie sheet and then transfer to a plate. Repeat with the remaining dough.

Cranberry Coffee Cake

From the first time I made this seasonal rendition of a classic coffee cake, I have been eating far too much of it. It’s especially hard to resist when it’s war, when it’s cooling… and when it’s cold. There’s something about the addition of fresh cranberries that makes it special, but you can substitute blueberries or even leave them out entirely (and cut 10 minutes off the cooking time).

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Biscuits

These craggy biscuits are equally at home on the dinner table (particularly with stews) or at breakfast (served with Flavored Butters). Either way, if you eat them as soon as they come out of the oven (which is when they’re at their finest), be prepared to eat too many. And don’t be tempted to shape these: they’re best when handled as little as possible.

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Rice Pudding

Old-fashioned, creamy, and luscious, this is perfect following a spicy meal, particularly Jamaican Jerk Chicken or Spicy Mustard Flank Steaks. I’m a purist and prefer this pudding as is. If you are looking for a little variety, however, you can add ¼ to ½ cup chopped lightly toasted pecans, walnuts, or pistachios or thinly sliced almonds, and/or ½ cup raisins, currants, dried cranberries, or cherries, or diced apricots or prunes at the same time you add the vanilla.

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Fruit Crisp

If this were the only dessert I could ever have again, I would be completely satisfied. In fact, I would be thrilled. My favorite combination is strawberry-rhubarb, but I try not to make it too often because I am not exaggerating when I say I am incapable of stopping myself from eating it. I like to serve it warm: I take a normal-size piece and then a tiny sliver and then another tiny sliver, and later, when I have cleaned up after dinner, I eat another piece cold. And then the next day, I eat some more. I am never sick of it.

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Burnt Caramel Sauce

A few years ago, my brother Tom was bemoaning spending so much money at Starbucks to simply add caramel sauce to his coffee. I told him it was simple and that if he got me the ingredients, I would show him how. He went out and purchased heavy cream and when he returned home, I started cooking. But I got distracted and when I smelled the burnt sugar, I decided that since it was merely a demo, it didn’t really matter and continued with the recipe. When I was finished, I wondered if the sauce would taste any good. It was amazing. That was my summer of burnt caramel: I made it constantly and drizzled it on coffee ice cream every night (it wasn’t bad on vanilla either.) It’s delicious on Baked Apples too, and a drizzle over Rice Pudding turns an everyday dessert into something very special.

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Mexican Wedding Cookies

The first time I tried these cookies, I used walnuts but thought they’d be even better with almonds or pecans. However, while both versions were first-rate, neither compared with the walnuts, which remain my favorite. These are great cookies to make when you have a few minutes to spare: the dough can be made up to 2 weeks ahead and refrigerated. Additionally, once baked, the cookies keep fresh for at least 3 days.

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Chocolate Chip Cookies

I spent literally years and hundreds of dollars coming up with what I think is the perfect chocolate chip cookie. Perfect for me, I should say. I was looking for something that was like the cookie dough I used to slice and bake as a kid and something that was like the kind of cookie that my grandmother’s cook, Delia, made. So good, in fact, it made no difference if you left the chocolate chips out. To me, these are the ideal cookie: crunchy, not too sweet, lots of nuts. If you’re looking for soft and chewy, keep looking.

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Cheesecake with Raspberry Sauce

I first made this Joy of Cooking-inspired recipe when I was in high school and, after trying many versions, I still feel that there is none better. Later, when I was in college and came home from vacations, I used to make this for my brother Peter, who was then a tall, skinny teenager with a frighteningly voracious appetite. Not one to wait for anything, he rarely allowed it to chill and instead, promptly devoured the whole thing. I wanted him to wait for it to be just right, but even so, I was flattered at his inability to do so.

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Jake and Earl’s Six-Layer Bars with Chocolate, Pecans, and Coconut

Chris Schlesinger, chief owner of East Coast Grill, and Cary Wheaton, co-owner of Full Moon, two of my favorite Boston restaurants, used to own Boston’s best barbecue joint, Jake and Earl’s Dixie BBQ. Jake and Earl’s, which is now closed, served these amazing Six Layer Bars, but, for some reason, neither East Coast Grill nor Full Moon continue to carry them. So, if you’re dying for one, you’ve got to make it yourself. Here it is, layer for layer.

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Dain’s Grandmother’s Carrot Cake

When I was in college I had a friend named Dain Fritz, who used his truck to help me move a piece of heavy furniture. Since I knew he loved carrot cake, I made him one as a way of saying thanks. Although he was gracious and appreciative, when the cake had been completely consumed, he told me that the best carrot cake he had ever had was his grandmother’s. So when it came time for his birthday, I called his mother, who called her mother, who sent me the following recipe. I have never had a better carrot cake.

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Key Lime Mousse with Toasted Coconut

You may have to search specialty stores for key lime juice, which is not inexpensive, but if you like this tart and creamy dessert, it’s well worth it. Key Lime Mousse can be whipped up in a few minutes. Without the more commonly served crust of key lime pie, my friend Nancy Olin describes this as intensely flavored, like whipped cream.

Serves 6.

¼ cup unsweetened shredded coconut, for garnish
4 large egg yolks
6 tablespoons sugar
1 cup plus 2 tablespoons key lime juice
2 cups heavy cream
Zest of one lime, cut into thin strips, for garnish

1. Place a large nonstick skillet over medium heat and when it is hot, add the coconut. Cook, shaking the pan occasionally, until the coconut is golden about 10 minutes. Transfer to a small plate and set aside.

2. Place a large copper or stainless steel bowl in the freezer.

3. Place the egg yolks, sugar, and key lime juice in a double boiler. Bring the water to a boil over high heat and cook until the egg mixture begins to thicken about 5 minutes. Set aside to cool to room temperature.

4. Remove the bowl from the freezer and add the cream. With a whisk or an electric beater, beat the cream until it forms peaks. Gradually fold in the egg mixture. Transfer to chilled individual serving bowls or wine glasses and serve immediately, or cover and refrigerate up to 4 hours. Serve garnished with the line and toasted coconut.

From The $50 Dinner Party: 26 Dinner Parties That Won’t Break Your Bank, Your Back, or Your Schedule (Simon & Schuster, 1998)

Joey Steinberg’s Cookie Dip

One Valentine’s Day, I called my friend Nancy to check out the amount of parsley in her friend Joan Goldberg’s dip. She wasn’t home, and when I asked her husband, Steve, for a dip idea, he suggested I ask his 5-year-old son, Joey. Here’s Joey’s dip. I am sorry I don’t have the ability to reproduce the conversation, replete with Joey’s at-once serious and exasperated tone.

2 tablespoons smooth peanut butter (Jif)
½ pint ice cream (“maybe vanilla or chocolate or both”), softened in the microwave till it’s mushable
Small splash of milk (“I use whole milk,” says.)

“Put everything in a bowl and mush it all together,” instructs Joey.
“What would you dip in it?” I ask.
Cookies,” he says, a bit irked, as if it’s obvious. “Christmas cookies.”
“What if it isn’t Christmastime?” I ask.
“Well, then,” he says, “big, medium, and little hearts. Or stars, for nighttime. Paint them with a little frosting,” he adds. “Pink for Lauren [my daughter] and blue for Ben [my son].”
“What about for you?” I ask.
“Yellow for me.”
“And what about for Charlie [Joey’s brother]?”
“Blue. Charlie likes blue too. Okay, bye.” And he hangs up.
Serve immediately.

From Party Dips! 50 Zippy, Zesty, Spicy, Savory, Tasty, Tempting Dips (The Harvard Common Press, 2004)

Toasted Coconut and Oatmeal

Although coconut used to get a bad rap for its high saturated fat content, new research shows that not all saturated fat is bad and in fact, eating coconut with some restraint is good for you. In truth, I find its flavor and texture irresistible.

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Toasted Coconut and Oatmeal
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Serves: 3-4 dozen
 
Ingredients
  • 1 cup sweetened coconut flakes
  • ½ cup (¼ pound/1 stick) unsalted butter, at room temperature
  • ½ cup white sugar
  • ½ cup light brown sugar
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup all purpose flour
  • 1 cup Quick or Old Fashioned Oats, ground to a powder
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon kosher salt
Instructions
  1. Preheat the oven to 350 degrees.
  2. Line a cookie sheet with parchment paper or a silpat/exopat.
  3. Place the coconut on the prepared sheet, transfer to the oven and bake until the coconut is just beginning to brown and become fragrant, about 7- 10 minutes. Set aside to cool.
  4. Place the butter and sugars in the bowl of a mixer fitted with a paddle and mix until smooth and creamy.
  5. Scrape down the sides of the bowl, add the egg and vanilla, mixing well between additions.
  6. Scrape down the sides of the bowl, add the remaining ingredients, including the cooled coconut, and mix until everything is well incorporated.
  7. Scrape down the sides of the bowl and mix again.
  8. Drop the dough by heaping teaspoons about 2 inches apart on the prepared cookie sheet. Alternatively, you can roll the dough into a log.
  9. Transfer the cookie sheet to the oven and bake until the cookies begin to brown at the edges, about 10- 12 minutes.
  10. Repeat with remaining dough. Transfer cookies to a wire rack.

 

Anise Almond Biscotti

Traditionally flavored with anise seed, these classic Italian cookies are often eaten for breakfast with coffee or hot chocolate and later in the day with wine. Crunchy and hard, they are great for dipping.

Sambuca is an Italian liqueur often used as a flavoring in pastries. Made from elderberries and flavored with anise, Sambuca is a popular after-dinner drink that helps bump up the anise flavor in these biscotti.

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Anise Almond Biscotti
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Prep time: 
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Serves: 4 dozen
 
Ingredients
  • ½ cup (¼ pound/1 stick) unsalted butter, at room temperature
  • 1 cup white sugar
  • 2 large eggs, at room temperature
  • 1 tablespoon Sambuca
  • 1 cup lightly toasted and cooled almonds, roughly chopped
  • 1 ¾ cups all purpose flour
  • 2 teaspoons crushed (not ground) anise seed or fennel
  • ¾ teaspoon baking soda
  • ¾ teaspoon baking powder
  • ½ teaspoon kosher salt
Instructions
  1. Preheat the oven to 350 degrees.
  2. Line a cookie sheet with parchment paper or a silpat/exopat.
  3. Place the butter and sugar in the bowl of a mixer fitted with a paddle and mix until smooth and creamy.
  4. Scrape down the sides of the bowl, add the eggs, one at a time, and the Sambuca, mixing well between additions.
  5. Scrape down the sides of the bowl, add the remaining ingredients and mix until everything is well incorporated.
  6. Scrape down the sides of the bowl and mix again until it forms a wet, sticky dough.
  7. Divide the dough in half and form each into an 8 inch log. Place the two logs as far apart as you can on the prepared cookie sheet and transfer to the oven.
  8. Bake until they are just golden and beginning to crack, about 20 minutes.
  9. Set aside to cool, about 10 -20 minutes.
  10. Lower the oven to 250 degrees.
  11. With the tip of a very sharp knife or a serrated knife, cut the logs into ⅜ inch slices on the diagonal and return to the prepared cookie sheet.
  12. Transfer to the oven and bake until the biscotti are just beginning to brown on the edges, about 5 minutes per side.
  13. Cool the cookie sheet completely between batches.

 

Lime Zest Cookies

Light and zingy, these buttery, green flecked shortbread- like cookies are crisp on the edges and dense in the center. I have a weakness for serving (and consuming) them with cranberry and/or mango sorbet.

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Lime Zest Cookies
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Prep time: 
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Ingredients
  • 1 cup (1/2 pound/2 sticks) unsalted butter, at room temperature
  • ¾ cup sugar
  • 1 large egg, at room temperature
  • 1 teaspoon fresh lime juice
  • 1 teaspoon fresh lime zest
  • 2¼ cups all purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon kosher salt
Instructions
  1. Place the butter and sugar in the bowl of a mixer fitted with a paddle and mix until smooth and creamy.
  2. Scrape down the sides of the bowl, add the egg, lime juice and lime zest, one at a time, mixing well between additions.
  3. Scrape down the sides of the bowl, add the flour, baking powder and salt and mix until everything is well incorporated.
  4. Divide the dough into three small balls and place each ball into the center of a large Ziploc bag.
  5. Place each bag on the counter and, using a rolling pin, roll the dough from the center toward the edges until it is ¼” thick.
  6. Refrigerate at least one hour and up to two weeks. Alternatively, you can roll the dough into a 1” log.
  7. Preheat the oven to 400 degrees. Remove one sheet of dough from the freezer at a time.
  8. Using a 1” round cookie cutter, punch out cookies and place on an ungreased cookie sheet. Transfer the cookie sheet to the oven and bake until the cookies are golden brown, about 7- 10 minutes.
  9. Cool on the cookie sheet and repeat with remaining dough.
  10. Cool cookies on rack. Transfer to a tin and store for up to one week.

 

Breakfast Cookies

Great for road trips, camping, a meal in itself, a substitute for a power bar or breakfast on the run, these robust and luscious cookies are basically power packed ingredients bound together by dough. They have more fiber, less sugar and less flour than nearly all other cookies.

Sweet and nutty, flax seeds are small, tough, reddish-brown seeds that are high in omega-3 and good for your heart.

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Breakfast Cookies
Author: 
Prep time: 
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Serves: 20 cookies
 
Ingredients
  • 1 cup (1/2 pound/2 sticks) unsalted butter, at room temperature
  • ½ cup light or dark brown sugar
  • ¼ cup white sugar
  • 2 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 1 cup Quick or Old Fashioned Oats
  • ½ cup plus 2 tablespoons graham flour
  • ½ cup all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • ½ cup grape-nuts
  • ¼ cup toasted wheat germ
  • 2 tablespoons oat bran
  • 2 tablespoons ground flax seed
  • ½ cup dark raisins or craisins
  • ½ cup chopped dried apricots
  • ½ cup lightly toasted and cooled almonds, sliced or coarsely chopped
  • ½ cup lightly toasted and cooled walnuts, coarsely chopped
  • ½ cup lightly toasted and cooled unsweetened coconut
Instructions
  1. Preheat the oven to 350 degrees.
  2. Line a cookie sheet with parchment paper or a silpat/exopat.
  3. Place the butter and sugars in the bowl of a mixer fitted with a paddle and mix until smooth and creamy.
  4. Scrape down the sides of the bowl, add the eggs, one at a time and the vanilla, mixing well between additions.
  5. Scrape down the sides of the bowl, add the oats, flours, baking soda and salt and mix until everything is well incorporated.
  6. Scrape down the sides of the bowl and mix again.
  7. Add the remaining ingredients and mix until all the ingredients are well incorporated.
  8. To form the cookies: using a large scoop, place about 9- 12 balls about 2 inches apart on the prepared cookie sheet.
  9. Using your hand or the bottom of a water glass, press down until flattened. Alternatively, you can roll the dough into a log and refrigerate up to two weeks.
  10. Transfer the cookie sheet to the oven and bake until the cookies begin to brown at the edges, about 12- 15 minutes.
  11. Cool on the cookie sheet and repeat with remaining dough.

 

Almond Coconut Macaroons

I couldn’t decide whether to make an almond macaroon or a coconut macaroon, liking and disliking qualities in both. I decided instead to combine them to include only the qualities I liked best. Here you have the best of both: sweet, nutty and chewy and perfect for people who can’t have flour.

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Almond Coconut Macaroons
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Serves: 32 cookies
 
Ingredients
  • ¾ cup sugar
  • 3 cups lightly toasted and cooled almonds, finely ground
  • 1 ½ cups unsweetened coconut flakes
  • 4 large egg whites
  • 1 teaspoon vanilla extract
  • pinch kosher salt
Instructions
  1. Preheat the oven to 350 degrees.
  2. Line a cookie sheet with parchment paper or a silpat/exopat.
  3. Place the sugar, almonds and coconut in the bowl of a food processor fitted with a metal blade and process until the mixture looks like fine sand.
  4. Transfer to a large bowl, add the egg whites, vanilla and salt and mix, using a wooden spoon, until everything is well incorporated.
  5. Place heaping teaspoonfuls on the prepared cookie sheet.
  6. Transfer to the oven and bake until the edges begin to firm up, about 15 minutes.
  7. Transfer the cookies to a wire rack. Cool the cookie sheet between batches.

 

Six Layer Cookies

Inspired by the flavor of six layer bars (graham cracker crust with layers of chocolate chips, coconut, sweetened condensed milk, nuts and more chocolate chips), these are light, crunchy and almost unbearable to stop eating. The flavor emerges when they have cooled so it’s best to wait. The first time I made them I was rushing to go somewhere and although I had turned the oven off, left them in the oven to cool down. They dry out this way and are even crunchier, which I love and so now always follow this unusual method.

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Six Layer Cookies
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 3 dozen
 
Ingredients
  • ½ cup (¼ pound/1 stick) unsalted butter, at room temperature
  • ¾ cup sugar
  • ¾ cup brown sugar
  • 2 large eggs, at room temperature
  • 1 cup all purpose flour
  • 1 cup graham flour
  • 1 teaspoon kosher salt
  • ¾ teaspoon baking soda
  • 1 cup lightly toasted and cooled coconut
  • 1 cup (6 ounces) semi-sweet chocolate chips
  • 1 cup lightly toasted and cooled pecans
Instructions
  1. Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper or a silpat/exopat.
  2. Place the butter and sugars in the bowl of a mixer fitted with a paddle and mix until smooth and creamy.
  3. Scrape down the sides of the bowl, add the eggs, one at a time, mixing well between additions.
  4. Scrape down the sides of the bowl, add the flours, salt and baking soda and mix until everything is well incorporated.
  5. Scrape down the sides of the bowl, add the coconut, chocolate chips and pecans and mix again.
  6. Place heaping teaspoonfuls on the prepared cookie sheet and transfer to the oven.
  7. Bake until the edges begin to firm up, about 12- 14 minutes. For really crispy cookies, turn off the oven and let the cookies cool in the oven.
  8. Cool the cookie sheet between batches.

 

Cocoa Cookies

I always make these when my nephew Michael is coming over as they are his most beloved of all cookies. Chewy when warm, crispy-crunchy when cool, large, flat, and chocolate-y, they can be embellished with toasted nuts, chocolate chips and/or chopped candy canes.

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Cocoa Cookies
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 5 dozen
 
Ingredients
  • 1 cup (1/2 pound/2 sticks) unsalted butter, at room temperature
  • 1 cup sugar
  • 2 eggs, at room temperature
  • 1 tablespoon vanilla extract
  • 2 cups all purpose flour
  • 1 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon kosher salt
  • 1 ½ cups lightly toasted and cooled walnuts, pecans or hazelnuts (page 00), coarsely chopped
Instructions
  1. Preheat the oven to 350 degrees.
  2. Line a cookie sheet with parchment paper or a silpat/exopat.
  3. Place the butter and sugar in the bowl of a mixer fitted with a paddle and mix until smooth and creamy.
  4. Scrape down the sides of the bowl, add the eggs, mixing well between additions.
  5. Scrape down the sides of the bowl, add the remaining ingredients and mix until everything is well incorporated.
  6. Scrape down the sides of the bowl and mix again.
  7. Place heaping teaspoonfuls on the prepared cookie sheet and transfer to the oven.
  8. Bake until the edges begin to firm up, about 12- 14 minutes. Do not overbake. For crispy cookies, let cool on the sheet.
  9. Cool the cookie sheet between batches. These are also delicious frozen.

 

Toasted Hazelnut Shortbread Cookies

Like all shortbread, these little, dense and buttery cookies are great to serve with fruit and/or tea when you don’t want a substantial dessert yet want something sweet.

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Toasted Hazelnut Shortbread Cookies
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 3-4 dozen
 
Ingredients
  • 1 cup (1/2 pound/2 sticks) unsalted butter, at room temperature
  • ⅓ cup sugar
  • ¼ cup brown sugar
  • 1 teaspoon vanilla extract
  • ¾ cup finely ground lightly toasted and cooled hazelnuts (start with 1 cup whole)
  • 2 cups all purpose white flour
  • 1 teaspoon kosher salt
  • ¼ cup confectioners sugar, for sprinkling
Instructions
  1. Preheat the oven to 350 degrees.
  2. Place the butter and sugars in the bowl of a mixer fitted with a paddle and mix until smooth and creamy.
  3. Scrape down the sides of the bowl, add the vanilla and hazelnuts and mix well.
  4. Scrape down the sides of the bowl, add the remaining ingredients and mix until everything is well incorporated.
  5. Scrape down the sides of the bowl and mix again. The dough will seem excessively dry, but don’t worry: that’s the way it’s supposed to be.
  6. Form the dough into a ball, cover with plastic wrap and refrigerate for at least ½ hour and up to 2 days.
  7. To form the cookies, break off into small pieces and roll into balls.
  8. Place on an ungreased cookie sheet.
  9. Transfer to the oven and bake until the edges just begin to brown, about 12- 14 minutes. Cool for 2 minutes, transfer to a cooking rack and sprinkle with confectioner’s sugar.
  10. Cool the cookie sheet between batches.

 

Almond Butter Oat Cookies

An earthy alternative to peanut butter cookies, with a more subtle flavor, these cookies are good for those who have peanut butter allergies but can eat tree nuts.

The rare cookie that tastes best after it has cooled, if you can stand to wait that long, it’s well worth it. Chopped almonds and chocolate chips are good optional additions.

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Almond Butter Oat Cookies
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Prep time: 
Cook time: 
Total time: 
Serves: 4 dozen
 
Ingredients
  • ½-pound unsalted butter, at room temperature
  • ½-cup white sugar
  • 1-cup light brown sugar
  • 1-cup almond butter (can substitute peanut or cashew)
  • 2 large eggs, at room temperature
  • 1-tablespoon vanilla extract
  • 1 ½ cups old-fashioned oatmeal, ground, if desired
  • 2 cups all purpose flour
  • 2 teaspoons baking soda
  • 1-teaspoon kosher salt
Instructions
  1. Preheat the oven to 350 degrees.
  2. Line a cookie sheet with parchment paper or a silpat/exopat.
  3. Place the butter and sugars in the bowl of a mixer fitted with a paddle and mix until smooth and creamy.
  4. Scrape down the sides of the bowl, add the nut butter and the eggs, one at a time and vanilla, mixing well between additions.
  5. Scrape down the sides of the bowl, add the remaining ingredients and mix until everything is well incorporated.
  6. Scrape down the sides of the bowl and mix again.
  7. Place heaping teaspoonfuls on the prepared cookie sheet and transfer to the oven. Alternatively, form into four 1½ inch diameter logs.
  8. Bake until the edges begin to firm up, about 15 minutes. For crispy cookies, let cool on the sheet. Cool the cookie sheet between batches.

 

Rosemary Walnut Shortbread

Less dense than a classic shortbread, and caramel-y from the dark brown sugar, this sophisticated shortbread has a very subtle rosemary flavor, chunks of walnuts instead of the more traditional ground nuts. The graham flour adds another dimension of nuttiness. Serve these after dinner with a dessert wine.

Named after Sylvester Graham, graham flour is a type of whole wheat flour (most notably used in graham crackers) made by grinding each piece of the wheat kernel separately, instead of all at once like in regular whole wheat flour. The flavor is infinitely superior to whole wheat flour and can be subbed with great success for part of the white flour in many recipes. I love it!

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Rosemary Walnut Shortbread
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Prep time: 
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Total time: 
Serves: 3 dozen
 
Ingredients
  • ½ cup (1/4 pound/1 stick) unsalted butter, at room temperature
  • ½ cup dark brown sugar
  • ½ teaspoon vanilla extract
  • ½ cup coarsely chopped lightly toasted and cooled walnuts
  • 1 ½ teaspoons finely chopped fresh rosemary leaves
  • ¾ cup all purpose flour
  • ½ cup graham flour
  • ½ teaspoon kosher salt
Instructions
  1. Preheat the oven to 300 degrees.
  2. Place the butter and sugar in the bowl of a mixer fitted with a paddle and mix until smooth and creamy.
  3. Scrape down the sides of the bowl, add the vanilla and mix well.
  4. Scrape down the sides of the bowl, add the remaining ingredients and mix until everything is well incorporated.
  5. Scrape down the sides of the bowl and mix again.
  6. Form into two 1-½ inch diameter logs and cover with parchment paper. Place the logs in a resealable plastic bag and refrigerate at least 1 hour and up to one month or freeze up to two months.
  7. Preheat the oven to 325 degrees.
  8. Line a cookie sheet with parchment paper or a silpat/exopat.
  9. With the tip of a very sharp knife, cut ⅜ inch slices of the dough and place on the prepared cookie sheet.
  10. Transfer to the oven and bake until the cookies are just beginning to brown on the edges, about 20 minutes.
  11. Transfer to a wire cooking rack.
  12. Cool cookie sheet completely between batches. Repeat with remaining dough.

 

Almond Crescents

Similar to Mexican wedding cookies but traditionally shaped into crescents, these crescents are not as nutty, but are more like a nutty butter cookie.

Almonds are lower in carbohydrates and saturated fat and higher in calcium than any other tree nuts. Packed with Vitamin E, magnesium, protein and potassium, they are packed with antioxidants which promote a healthy heart.

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Almond Crescents
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Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 cup (1/2 pound/2 sticks) unsalted butter, at room temperature
  • ¾ cup confectioners sugar, plus additional for dusting
  • 1 tablespoon whole milk
  • 1 teaspoon vanilla extract
  • 2 ¼ cups all purpose flour
  • ½ cup lightly toasted almonds, finely ground
  • pinch kosher salt
Instructions
  1. Place the butter and sugar in the bowl of a mixer fitted with a paddle and mix until smooth and creamy.
  2. Scrape down the sides of the bowl, add the milk and vanilla, mixing well between additions.
  3. Scrape down the sides of the bowl, add the remaining ingredients and mix until everything is well incorporated.
  4. Scrape down the sides of the bowl and mix again.
  5. Cover and refrigerate at least one hour and up to one week.
  6. Preheat the oven to 350 degrees.
  7. Drop heaping teaspoons of dough onto an ungreased cookie sheet and using your hands, form into crescents.
  8. Transfer to the oven and bake until the cookies are just beginning to brown on the edges, about 15 minutes.
  9. Remove the cookies from the cookie sheet, cool and then roll in confectioner’s sugar.

 

Agnes Wazenski’s Applesauce Butterscotch Cookies

My walking partner Ann Marchetti claims to be a cookie fiend but in truth her favorite cookie is the low-fat, low-sugar one her mother, Agnes, created (which in my mind, does not make her a true cookie fiend). Although the combination seems odd, I decided to trust Ann and not only were these tasty they were the most popular cookie, among many, at a recent party.

Ann says you can substitute the butterscotch chips for nuts or dried fruit.

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Agnes Wazenski’s Applesauce Butterscotch Cookies
Author: 
Prep time: 
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Total time: 
 
Ingredients
  • ½ cup (1/4 pound) unsalted butter, margarine or Smart Balance, at room temperature
  • 1 cup light brown sugar or Splenda
  • ½ cup white sugar or Splenda
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 ½ cup applesauce
  • 1 ½ cups all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground clove
  • 3 cups quick cooking oatmeal
  • 1 bag (3 cups) butterscotch chips
Instructions
  1. Preheat the oven to 350 degrees.
  2. Line a cookie with parchment paper or a silpat/exopat.
  3. Place the butter and sugars in the bowl of a mixer fitted with a paddle and mix until smooth and creamy.
  4. Scrape down the sides of the bowl, add the applesauce, eggs, one at a time and vanilla, mixing well between additions.
  5. Scrape down the sides of the bowl, add the flour, baking powder, baking soda, spices and salt and mix until everything is well incorporated.
  6. Scrape down the sides of the bowl, add the oatmeal and chips and mix again.
  7. Place heaping teaspoonfuls on the prepared cookie sheet and transfer to the oven.
  8. Bake until the edges begin to firm up, about 15 minutes.
  9. Cool the cookie sheet between batches.

 

Mexican Wedding Cookies

Nutty, crumbly, airy and yet dense, these melt-in-your mouth cookies are almost impossible to stop eating. They can most easily be distinguished by the obligatory coating of confectioners’ sugar on top; if you don’t pop these tiny cookies in your mouth you will surely have lips and shirt full of powdered sugar.

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Mexican Wedding Cookies
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Prep time: 
Cook time: 
Total time: 
Serves: 5 dozen
 
Ingredients
  • ½ pound unsalted butter, at room temperature
  • ¼ cup confectioner’s sugar, plus additional for rolling
  • 1-teaspoon vanilla extract
  • 2 cups all purpose flour
  • 2 cups lightly toasted and cooled walnuts, finely ground
Instructions
  1. Preheat the oven to 375 degrees.
  2. Place the butter and sugar in the bowl of a mixer fitted with a paddle and mix until smooth and creamy.
  3. Scrape down the sides of the bowl, add the vanilla and mix again.
  4. Scrape down the sides of the bowl, add the remaining ingredients and mix until everything is well incorporated.
  5. Scrape down the sides of the bowl and mix again.
  6. Form the dough into 1 inch balls and place onto an ungreased cookie sheet.
  7. Transfer to the oven and bake until the cookies are just beginning to brown on the edges, about 15 minutes.
  8. Remove the cookies from the cookie sheet, cool and then roll in confectioner’s sugar.
  9. Cool cookie sheet completely between batches.

 

Citrus Shortbread

A lovely citrus shortbread that I like to roll into a log and slice but you can also roll them out to 1/8 inch thick and cut into shapes with all kinds of cookie cutters: stars and hearts make these a welcome addition on a cookie plate, or for Christmas wrapped in cellophane bags and tied with ribbon. These are equally fitting in the summertime with fresh strawberries.

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Citrus Shortbread
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Prep time: 
Cook time: 
Total time: 
Serves: 6 dozen
 
Ingredients
  • ⅔-cup confectioner’s sugar
  • ⅔-cup white sugar
  • Zest of 6 well-washed lemons or 4 lemons and 3 limes
  • 1 pound unsalted butter, at room temperature
  • 1 tablespoon plus 1 teaspoon vanilla extract
  • 2-teaspoons kosher salt
  • 4 ½ cups all purpose flour
Instructions
  1. Place the sugars and zests in the bowl of a mixer fitted with a paddle and mix until well combined and almost gritty.
  2. Add the butter and mix until smooth and creamy.
  3. Scrape down the sides of the bowl, add the vanilla and mix well.
  4. Scrape down the sides of the bowl, add the remaining ingredients and mix until everything is well incorporated.
  5. Scrape down the sides of the bowl and mix again.
  6. Form into two 1-½ inch diameter logs and cover with parchment paper. Place the logs in a resealable plastic bag and refrigerate at least 1 hour and up to one month or freeze up to two months.
  7. Preheat the oven to 325 degrees.
  8. Line a cookie sheet with parchment paper.
  9. With the tip of a very sharp knife, cut ⅜ inch slices of the dough and place on prepared pan. Transfer to the oven and bake until the cookies are just beginning to brown on the edges, about 20 minutes.
  10. Cool cookie sheet completely between batches.

 

Black Chocolate Oatmeal Cookies

Basically an oatmeal cookie in disguise, this chocolate-y oatmeal cookie is a winner for grown ups who love chocolate but don’t want too much sweetness. The bitterness of the cocoa powder results in a cookie that is slightly less sweet and slightly drier than its inspiration.

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Black Chocolate Oatmeal Cookies
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 3 dozen
 
Ingredients
  • 1 cup (1/2 pound/2 sticks) unsalted butter, at room temperature
  • 1 cup dark brown sugar
  • ½ cup granulated sugar
  • 2 large eggs, at room temperature
  • 2 tablespoons water
  • 2 ½ cup Quick or Old Fashioned Oats
  • 1 ½ cups all purpose flour
  • ½ cup unsweetened cocoa powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • 2 cups (12 ounces) semi-sweet chocolate chips
Instructions
  1. Preheat the oven to 375 degrees.
  2. Place the butter and sugars in the bowl of a mixer fitted with a paddle and mix until smooth and creamy.
  3. Scrape down the sides of the bowl, add the eggs, one at a time, and the water, mixing well between additions.
  4. Scrape down the sides of the bowl, add the remaining ingredients, except the chocolate chips, and mix until everything is well incorporated.
  5. Scrape down the sides of the bowl, add the chocolate chips, and mix again.
  6. Drop the dough by heaping teaspoons about 2 inches apart on the prepared cookie sheet. Alternatively, you can roll the dough into a log.
  7. Transfer the cookie sheet to the oven and bake until the cookies begin to brown at the edges, about 10- 12 minutes.
  8. Cool on the cookie sheet and repeat with remaining dough.

 

Chocolate Chip Rice Krispy Cookies

Nestle’s Crunch Bar meets Rice Krispy Treats meets Toll House Cookie, I haven’t yet had a taster who could ascertain the ingredients in these mound-like cookies. The Rice Krispies add crunch which makes them great for anyone who has nut allergies but miss the texture that nuts offer.

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Chocolate Chip Rice Krispy Cookies
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 3 dozen
 
Ingredients
  • ½ cup (¼ pound/1 stick) unsalted butter, at room temperature
  • ¼ cup white sugar
  • ¼ cup brown sugar
  • 1 large egg, at room temperature
  • 1 cup all purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon kosher salt
  • 1 cup (6 ounces) semi-sweet chocolate chips
  • 1 cup Rice Krispies
Instructions
  1. Preheat the oven to 375 degrees.
  2. Place the butter and sugars in the bowl of a mixer fitted with a paddle and mix until smooth and creamy.
  3. Scrape down the sides of the bowl, add the egg and mix well.
  4. Scrape down the sides of the bowl, add the remaining ingredients, except the chocolate chips and rice krispies, and mix until everything is well incorporated.
  5. Scrape down the sides of the bowl, add the chocolate chips and rice krispies and mix again.
  6. Drop the dough by heaping teaspoons about 2 inches apart on the prepared cookie sheet. Alternatively, you can roll the dough into a log.
  7. Transfer the cookie sheet to the oven and bake until the cookies begin to brown at the edges, about 8- 10 minutes.
  8. Cool on the cookie sheet and repeat with remaining dough.

 

Cocoa Toffee Chunk Cookies

When my kids return from Halloween trick- and- treating they dump their haul out on the dining room floor and classify it by size, flavor and sometimes by desirability. After the first few days they completely forget about the candy but before I toss it out, I excavate their bags for yummy things to put into cookies. This combination, basically a cocoa cookie with almonds and heath bar, is one of the best so far: now I search their bags for Heath bars.

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Cocoa Toffee Chunk Cookies
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Prep time: 
Cook time: 
Total time: 
Serves: 3-4 dozen
 
Ingredients
  • 1 cup (1/2 pound/2 sticks) unsalted butter, at room temperature
  • 1 cup sugar
  • 2 eggs, at room temperature
  • 2 cups all purpose flour
  • 1 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon kosher salt
  • 2 cups coarsely chopped Heath bars (about 12 ounces)
  • ½ cup coarsely chopped or sliced toasted almonds
Instructions
  1. Place the butter and sugar in the bowl of a mixer fitted with a paddle and mix until smooth and creamy.
  2. Scrape down the sides of the bowl, add the eggs, one at a time, mixing well between additions.
  3. Scrape down the sides of the bowl, cocoa powder, baking soda, baking powder and salt and mix until everything is well incorporated.
  4. Scrape down the sides of the bowl, add the Heath bars and almonds, and mix again.
  5. Drop the dough by heaping teaspoons about 2 inches apart on the prepared cookie sheet. Alternatively, you can roll the dough into a log.
  6. Transfer the cookie sheet to the oven and bake until the cookies begin to brown at the edges, about 12- 15 minutes.
  7. Cool on the cookie sheet and repeat with remaining dough.

 

Sharon Smith’s Spice Cookies

Reminiscent of the flavor of ginger bread and similar in texture to both molasses cookies and ginger snaps, these cookies are not for the faint hearted: they are spicy and intense.

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Sharon Smith’s Spice Cookies
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Prep time: 
Cook time: 
Total time: 
Serves: 30 cookies
 
Ingredients
  • ¼ cup (1/2 stick) unsalted butter, room temperature
  • 1 cup (packed) dark brown sugar
  • ½ cup vegetable shortening
  • 1 large egg, at room temperature
  • ¼ cup mild (light) molasses
  • 2 cups all purpose flour
  • ¾ cup finely chopped crystallized ginger
  • 2½ teaspoons ground ginger
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cloves
  • ¾ teaspoon kosher salt
Instructions
  1. Place the butter, sugar and shortening in the bowl of a mixer fitted with a paddle and mix until smooth and creamy.
  2. Scrape down the sides of the bowl, add the egg and molasses, mixing well between additions.
  3. Scrape down the sides of the bowl, add the remaining ingredients and mix until everything is well incorporated.
  4. Scrape down the sides of the bowl and mix again.
  5. Cover and refrigerate at least one hour and up to one week.
  6. Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper or a silpat/exopat.
  7. To form the cookies: break off small pieces and roll into 1 inch balls. Roll the balls in the sugar and place 2 inches apart on the prepared cookie sheet.
  8. Transfer to the oven and bake until they are cracked on top but still soft to the touch, about 12 minutes.
  9. Cool on cookie sheet and then transfer to a rack. Repeat with remaining dough.

 

Nancy Olin’s Chocolate Chip Cookies

Many years ago, I hosted a party where all I did was supply champagne and milk. An odd combination perhaps but the party had a theme: a chocolate chip cookie bake-off. I have, at times, made my living by cooking and yet, my chocolate chips cookies have not always been stellar. The party was a great success: I did almost no work, and my friends got to eat an obscene amount of cookies. Nancy’s recipe was the hands-down winner.

Nancy likes these best warm out of the oven or frozen, eaten directly from the freezer.

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Nancy Olin’s Chocolate Chip Cookies
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Prep time: 
Cook time: 
Total time: 
Serves: 3 dozen
 
Ingredients
  • ½ pound unsalted butter, at room temperature, almost runny
  • 1 cup light brown sugar
  • ¾ cup white sugar
  • 2 large eggs, at room temperature
  • 1 generous teaspoon vanilla extract
  • 2 cups all purpose flour
  • ¾ teaspoon baking soda
  • 1 teaspoon kosher salt
  • 2 cups semi sweet chocolate chips
Instructions
  1. Preheat the oven to 340 (You don't have to measure this, just set your thermometer between 325 and 350.
  2. Line a cookie sheet with parchment paper or a silpat/exopat.
  3. Place the butter and sugars in the bowl of a mixer fitted with a paddle and mix until smooth and creamy.
  4. Scrape down the sides of the bowl, add the egg and vanilla, mixing well between additions.
  5. Scrape down the sides of the bowl, add the flour, baking soda and salt and mix until everything is well incorporated.
  6. Scrape down the sides of the bowl, add the chocolate chips and mix again.
  7. Drop the cookies by heaping tablespoons onto the prepared pan.
  8. Transfer the cookie sheet to the oven and bake until the cookies begin to brown on the edges but are soft in middle, about 10 to 12 minutes.
  9. Cool on the cookie sheet 2- 3 minutes and then transfer to a wire rack. Repeat with remaining dough.

 

Celina Windzio’s Nantucket Peanut Butter Cookies

For many years, Celina was my friend Sharon Smith’s mother’s helper. In Celina’s native country of Germany they don’t make peanut butter cookies – or at least she had never tried them- nor had she had chocolate chip cookies. She adapted this from a recipe she found in the Nantucket Inquirer and Mirror, a local paper, and made them for Sharon’s three daughters, Alexandra, Julia and Hilary, summer after summer.

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Celina Windzio's Nantucket Peanut Butter Cookies
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 3 dozen
 
Ingredients
  • ½ cup (¼ pound/1 stick) unsalted butter, at room temperature
  • ½ cup peanut butter
  • ½ cup granulated sugar, plus additional for rolling
  • ½ cup light brown sugar
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 1½ cup all purpose flour
  • ¾ teaspoon baking soda
  • ¼ teaspoon kosher salt
  • semi-sweet chocolate chips (optional, but strongly recommended)
Instructions
  1. Preheat the oven to 375 degrees.
  2. Line a cookie sheet with parchment paper or a silpat/exopat.
  3. Place the butter, peanut butter and sugars in the bowl of a mixer fitted with a paddle and mix until smooth and creamy.
  4. Scrape down the sides of the bowl, add the egg and vanilla, mixing well between additions.
  5. Scrape down the sides of the bowl, add the remaining ingredients and mix until everything is well incorporated.
  6. Scrape down the sides of the bowl and mix again.
  7. To form the cookies: break off small pieces and roll into 1 inch balls.
  8. Roll the balls in the sugar and place 2 inches apart on the prepared cookie sheet.
  9. Using the tines of a fork, push down gently until you have made a criss-cross pattern on top. Be careful not to press too hard, as they get flat while baking.
  10. Place the cookies about 2 inches apart on the prepared cookie sheet.
  11. Transfer the cookie sheet to the oven and bake until the cookies begin to brown at the edges, about 10 to 12 minutes.
  12. Cool on the cookie sheet 2- 3 minutes and then transfer to a wire rack.
  13. Repeat with remaining dough.

 

Annie Fischel’s Meringues

When I met Linette Liebling we discovered that we had three good friends in common. The more we got to know each other, it seemed there was barely a soul I knew who Linette didn’t also know, no matter how remote. When Linette sent me this recipe, I asked her who Annie was. When she told me, I realized I had gone to high school in New York with her. Of course.

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Annie Fischel's Meringues
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 3 dozen
 
Ingredients
  • 2 egg whites, at room temperature
  • ¾ cup sugar
  • ⅛ teaspoon kosher salt
  • ⅛ teaspoon cream of tartar
  • 1 teaspoon vanilla extract
  • 1 cup (6 ounces) semi-sweet chocolate chips
  • ¼ cup lightly toasted and cooled, chopped walnuts
Instructions
  1. Preheat the oven to 300 degrees.
  2. Line a cookie sheet with parchment paper or a silpat/exopat.
  3. Place the eggs in a large mixing bowl and beat until soft peaks form.
  4. Gradually add the sugar, salt and cream of tartar.
  5. Using a wooden spoon, gently mix in the chocolate chips and walnuts.
  6. Drop by rounded spoonfuls onto the prepared sheet and transfer the cookie sheet to the oven.
  7. Bake until firm and dry, about 25 minutes.
  8. Transfer to a wire cooling rack

 

Olive Oil and Wine Cookies

These are definitely among the strangest cookies in this book but I find them irresistible: hard and almost cracker-like, the flavors of the olive oil and the wine are understated although you can identify them if you pay close attention. Great with cheese and red wine either as an hors d’oeuvre or after dinner. I like to flatten them but it’s not necessary.

This is not a dough to let sit: make the dough and then bake the cookies right away.

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Olive Oil and Wine Cookies
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 32 cookies
 
Ingredients
  • 2 cups all purpose flour
  • 1 cup sugar
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ½ cup extra virgin olive oil
  • ¼ cup dry red wine
Instructions
  1. Preheat the oven to 350 degrees.
  2. Line a cookie sheet with parchment paper or a silpat/exopat.
  3. Place the flour, sugar, baking soda, salt and pepper in the bowl of a mixer fitted with a paddle and mix until everything is incorporated.
  4. Gradually, while the paddle is moving, add the olive oil and wine.
  5. Scrape down the sides of the bowl and mix again.
  6. Drop the dough by tablespoons about 2 inches apart on the prepared cookie sheet. The dough tends to separate so bake these right away. If you like flatter cookies, using your hand or the bottom of a water glass, press down until flattened.
  7. Transfer the cookie sheet to the oven and bake until the cookies are lightly browned, about 12- 15 minutes.
  8. Cool on the cookie sheet and repeat with remaining dough.

 

Chewy Molasses Cookies

Although I am a huge fan of crunchy, flat cookies, I also wanted to include a recipe for a moister, chewy version of a molasses cookie. This cookie competes in a big way with Ben’s Molasses Cookies, my son’s all-time favorite, and now I can’t decide which one I like best (so of course I just make both).

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Chewy Molasses Cookies
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 3-4 dozen
 
Ingredients
  • 1 ½ cups (3/4 pound/3 sticks) unsalted butter, at room temperature
  • 2 cups white sugar
  • 2 large eggs, at room temperature
  • ½ cup molasses
  • 4 cups all purpose flour
  • 1 tablespoon baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon kosher salt
Instructions
  1. Preheat the oven to 375 degrees.
  2. Line a cookie sheet with parchment paper or a silpat/exopat.
  3. Place the butter and sugar in the bowl of a mixer fitted with a paddle and mix until smooth and creamy.
  4. Scrape down the sides of the bowl, add the eggs, one at a time, and the molasses, mixing well between additions.
  5. Scrape down the sides of the bowl, add the remaining ingredients and mix until everything is well incorporated.
  6. Scrape down the sides of the bowl and mix again.
  7. Drop the dough by heaping teaspoons about 2 inches apart on the prepared cookie sheet. Alternatively, you can roll the dough into a log.
  8. Transfer the cookie sheet to the oven and bake until the cookies begin to brown at the edges and are still soft in the middle, about 12 minutes.
  9. Cool on the cookie sheet and repeat with remaining dough.

 

Candy Cane Cookies

At Christmas this past year, we hung candy canes from our dining room chandelier as well as on the Christmas tree. Weeks into the New Year, Ben and I were sitting at the table, looked up and decided to do something with those few still remaining. We put them in our food processor and using another recipe, replaced half the sugar with the ground up candy canes. Next year, we’ll add them to the cookies we bring to friends. If you are feeling especially creative, roll the dough out and cut out candy cane shapes.

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Candy Cane Cookies
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Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1 ¼ cups (2 ½ sticks) unsalted butter, at room temperature
  • ½ cup sugar
  • ½ cup finely crushed candy canes
  • 1 large egg, at room temperature
  • 3 cups all purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon kosher salt
Instructions
  1. Place the butter, sugar and crushed candy canes in the bowl of a mixer fitted with a paddle and mix until smooth and creamy.
  2. Scrape down the sides of the bowl, add the eggs and mix well.
  3. Scrape down the sides of the bowl, add the remaining ingredients and mix until everything is well incorporated.
  4. Scrape down the sides of the bowl and mix again.
  5. Form into 1 1-½ inch diameter logs and cover with parchment paper. Place the logs in a resealable plastic bag and refrigerate at least 1 hour and up to one month or freeze up to two months.
  6. Preheat the oven to 375 degrees.
  7. Line a cookie sheet with parchment paper or a silpat/exopat.
  8. With the tip of a very sharp knife, cut ¼- ½ inch slices of the dough and place on prepared pan. Transfer to the oven and bake until the cookies are just beginning to brown on the edges, about 12- 14 minutes.
  9. Cool cookie sheet completely between batches. Repeat with remaining dough.

 

Irish Lace Cookies

Not your basic oatmeal cookie, these flat, delicate, lacey cookies get their name from Irish lace. Refined, lovely with tea, elegant and grown up, these are great served atop ice cream. If you’re looking for something more ornamental, wrap them around a cylinder right when they come out of the oven, so that they form a sort of curved half moon.

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Irish Lace Cookies
Author: 
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • ½ cup (¼ pound/1 stick) unsalted butter, at room temperature
  • ¾ cup light brown sugar
  • 2 tablespoons water
  • 1 teaspoon vanilla extract
  • ¼ cup all purpose flour
  • 1 ¼ cups Quick or Old Fashioned Oats
Instructions
  1. Preheat the oven to 350 degrees.
  2. Place the butter and sugar in the bowl of a mixer fitted with a paddle and mix until smooth and creamy.
  3. Scrape down the sides of the bowl, add the water and vanilla and mix well.
  4. Scrape down the sides of the bowl, add the remaining ingredients and mix until everything is well incorporated.
  5. Scrape down the sides of the bowl and mix again.
  6. Divide the dough into 24 portions and drop about 2 inches apart on the prepared cookie sheet.
  7. Transfer the cookie sheet to the oven and bake until the cookies begin to brown at the edges and are still soft in the middle, about 10- 12 minutes.
  8. Be sure to immediately move the cookies around on the cookie sheet as soon as they come out of the oven or they will stick. Cool on the cookie sheet and repeat with remaining dough.

 

Cornmeal Shortbread and Jelly Tots

These unusual cookies are a variation on the classic jelly tot, a sugar cookie with an indentation filled with jam. Here I have replaced some of the flour with cornmeal, resulting in a lovely grainy texture. You don’t have to make a jelly filled indentation but it adds a contrasting sweetness to the rustic cornmeal, like the classic corn muffin filled with jam in the middle.

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Cornmeal Shortbread and Jelly Tots
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 30 cookies
 
Ingredients
  • ½ cup (¼ pound/1 stick) unsalted butter, at room temperature
  • ⅔ cup sugar, plus additional for rolling (optional)
  • 1 large egg, at room temperature
  • 1 large egg yolk, at room temperature
  • 1¼ cups all purpose flour
  • 1 cup ground cornmeal
  • grated zest of one orange (optional)
  • 1½ teaspoons baking powder
  • ½ teaspoon kosher salt
  • Strawberry or raspberry jam
Instructions
  1. Preheat the oven to 350 degrees.
  2. Place the butter and sugar in the bowl of a mixer fitted with a paddle and mix until smooth and creamy.
  3. Scrape down the sides of the bowl, add the egg and egg yolk, one at a time, mixing well between additions.
  4. Scrape down the sides of the bowl, add the remaining ingredients, except the jam, and mix until everything is well incorporated.
  5. Scrape down the sides of the bowl and mix again.
  6. Divide the dough into 30 balls and if desired, roll in sugar.
  7. Place the balls on an ungreased cookie sheet. Using your finger or the back of a measuring teaspoon, make an indentation in the middle.
  8. Transfer the cookie sheet to the oven and bake until they begin to brown on the bottom, about 18 minutes.
  9. Remove the cookies to a wire rack and when they have cooled completely, fill the indentation with jam.

 

Jeff Conti’s Peanut Butter “Cookies”

Be sure to read this recipe thoroughly before beginning. When Jeff sent me this recipe, I was sure he had left out the flour since there wasn’t any in the list of ingredients. These were cookies, after all. But alas, there is no flour which makes these cookies, made mostly of peanuts and peanut butter, the best, most peanut-y peanut butter cookies I have had.

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Jeff Conti’s Peanut Butter “Cookies”
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 30 cookies
 
Ingredients
  • 2 tablespoons unsalted butter, at room temperature
  • 1 cup creamy or chunky peanut butter, at room temperature
  • 1 cup sugar
  • 1 large egg, at room temperature
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • ¾ cup roasted peanuts, coarsely chopped (optional)
Instructions
  1. Preheat the oven to 350 degrees.
  2. Line a cookie sheet with parchment paper.
  3. Place the butter, peanut butter and sugar in the bowl of a mixer fitted with a paddle and mix until smooth and creamy.
  4. Scrape down the sides of the bowl, add the egg and mix until well incorporated.
  5. Scrape down the sides of the bowl, add the baking soda, salt and peanuts, if desired, and mix again.
  6. sides of the bowl and mix again. The dough will be really crumbly and not seem to come together well: not to worry.
  7. Form the dough into 1½ inch balls and place on the prepared cookie sheet.
  8. Using your hand or the bottom of a glass, using your hand or the bottom of a water glass, press down until flattened, and then, using a sharp knife, make a criss-cross pattern on top.
  9. Transfer to the oven and bake until the cookies are just beginning to brown, about 10 minutes.
  10. Remove the cookies from the cookie sheet and transfer to a wire cooling rack.
  11. Cool cookie sheet completely between batches. Repeat with remaining dough.

 

Date Nut Cookies

Eating this cookie version of date nut bread, chock full of dates and walnuts, will make you feel just a little virtuous. These are great served as part of a brunch with bagels and cream cheese.

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Date Nut Cookies
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 3-4 dozen
 
Ingredients
  • 1 cup (1/2 pound/2 sticks) unsalted butter, at room temperature
  • ½ cup white sugar
  • ¾ cup light brown sugar
  • 2 large eggs, at room temperature
  • 1 tablespoon vanilla extract
  • 1 cup Quick or Old Fashioned Oats, pulsed well in a food processor
  • 2 cups all purpose white flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoons kosher salt
  • 3 cups coarsely chopped dates
  • 3 cup lightly toasted and cooled walnuts
Instructions
  1. Preheat the oven to 325 degrees. Line a cookie sheet with parchment paper or a silpat/exopat.
  2. Place the butter and sugars in the bowl of a mixer fitted with a paddle and blend until creamy.
  3. Add the eggs, one at a time, and the vanilla, mixing well between additions.
  4. Scrape down the sides of the bowl, add the remaining ingredients, except the dates and walnuts, and mix until everything is well incorporated.
  5. Scrape down the sides of the bowl, add the dates and walnuts and mix again.
  6. Drop the dough by heaping teaspoons about 2 inches apart on the prepared cookie sheet. Alternatively, you can roll the dough into a log.
  7. Transfer the cookie sheet to the oven and bake until the cookies begin to brown at the edges and are still soft in the middle, about 12 minutes.
  8. Cool on the cookie sheet and repeat with remaining dough.

 

Cream Cheese Cookies

Starting with a classic butter cookie and replacing some of the butter with cream cheese and using an egg yolk instead of a whole egg makes these cookies very rich, very dense and very creamy.

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Cream Cheese Cookies
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Prep time: 
Cook time: 
Total time: 
Serves: 3-4 dozen
 
Ingredients
  • 1 cup (1/2 pound/2 sticks) unsalted butter, at room temperature
  • 4 ounces (1 small package) cream cheese, at room temperature
  • 1 cup sugar
  • 1 large egg yolk, at room temperature
  • 1 teaspoon vanilla extract
  • 2 ½ cups all purpose flour
  • ¾ teaspoon kosher salt
Instructions
  1. Preheat the oven to 325 degrees.
  2. Place the butter, cream cheese and sugar in the bowl of a mixer fitted with a paddle and mix until smooth and creamy.
  3. Scrape down the sides of the bowl, add the egg yolk and vanilla, mixing well between additions.
  4. Scrape down the sides of the bowl, add the remaining ingredients and mix until everything is well incorporated.
  5. Scrape down the sides of the bowl and mix again.
  6. Drop large teaspoons of dough onto an ungreased cookie sheet and bake until the edges are just brown, about 14- 16 minutes.
  7. Let cool on the sheet. Cool the cookie sheet between batches. Repeat with remaining dough.

 

Pogasca

Edith Orlean is not one to part with her favorite recipes so I was truly honored when she offered me this Traditional Hungarian Pogasca. Fluffy, buttery and crisp, they are somewhat of a cross between a biscuit and a butter cookie. Cited in Hungarian folktales as the perfect food for journeys, this is exactly what Edith prepared for her family’s trips when her children were young.

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Pogasca
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4 dozen
 
Ingredients
  • 3 cups all purpose flour
  • ¼ cup sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon kosher salt
  • ¾ pound (3 sticks) unsalted butter, frozen and grated
  • 1 cup sour cream
  • 3 large egg yolks, at room temperature
  • 1 large egg white, beaten with a fork
Instructions
  1. Preheat the oven to 400 degrees.
  2. Line a baking sheet with parchment paper or a silpat/exopat.
  3. Place the flour, sugar, baking powder and salt in the bowl of a mixer fitted with a paddle and mix the ingredients are well incorporated.
  4. While the mixer is going, add the frozen butter, sour cream and egg yolks, one at a time, mixing well between additions, until it forms a smooth dough.
  5. Roll out to ½ inch thickness and punch out with 1 inch cookie cutters and transfer to the prepared cookie sheet.
  6. Using a sharp knife, make a criss-cross pattern on top.
  7. Brush with the egg white and transfer to the oven. Bake for 5 minutes and then reduce the oven to 350 degrees.
  8. Bake until golden brown, about 20 minutes.
  9. Transfer to a wire cooling rack.

 

Brown Sugar Cookies

Crispy on the edges and soft in the middle, these cookies are quintessential childhood fare. The brown sugar gives them a fuller flavor than white and adds a richer taste to the cookies. If you don’t have any on hand (and are feeling ambitious) simply substitute 1 ¼ cups white sugar and 1 tablespoon plus 1 teaspoon molasses.

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Brown Sugar Cookies
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Prep time: 
Cook time: 
Total time: 
Serves: 4 dozen
 
Ingredients
  • ¾ cup (1½ sticks) unsalted butter, at room temperature
  • 1 ¼ cups dark brown sugar
  • 1 large egg, at room temperature
  • 2 cups all purpose flour
  • 2 teaspoons baking soda
  • ½ teaspoon ground ginger
  • ½ teaspoon ground cinnamon
  • ½ teaspoon kosher salt
Instructions
  1. Preheat the oven to 375 degrees.
  2. Place the butter and sugar in the bowl of a mixer fitted with a paddle and mix until smooth and creamy.
  3. Scrape down the sides of the bowl, add the egg and mix well.
  4. Scrape down the sides of the bowl, add the remaining ingredients and mix until everything is well incorporated.
  5. Scrape down the sides of the bowl and mix again.
  6. Drop large teaspoons of dough onto an ungreased cookie sheet and bake until the edges are just brown, about 8- 12 minutes.
  7. For crispy cookies, let cool on the sheet. Cool the cookie sheet between batches.

 

Jenny deBell’s Snickerdoodles

It’s hard not to like a cookie with a name like this, if even just to say it out loud. Some say its roots are from New England, while others claim Pennsylvania Dutch. Still others say Germany, claiming it comes from the word schneckennudeln, meaning “crinkly noodles”, which makes no sense to me. Whatever its origin, this classic sugar cookie is all about the cinnamon sugar!

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Jenny deBell’s Snickerdoodles
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Prep time: 
Cook time: 
Total time: 
Serves: 3-4 dozen
 
Ingredients
  • **For the cookies**
  • 1 cup (1/2 pound/2 sticks) unsalted butter, margarine or shortening or a combination, at room temperature
  • 1 ½ cups sugar
  • 2 large eggs, at room temperature
  • 2 ¾ cups all purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • **For rolling**
  • 2 tablespoons sugar
  • 1 tablespoon ground cinnamon
Instructions
  1. To make the cookies: Place the butter and sugar in the bowl of a mixer fitted with a paddle and mix until smooth and creamy.
  2. Scrape down the sides of the bowl, add the eggs, one at a time, mixing well between additions.
  3. Scrape down the sides of the bowl, add the remaining ingredients and mix until everything is well incorporated.
  4. Scrape down the sides of the bowl and mix again.
  5. To make the cinnamon sugar: Place the sugar and cinnamon on a plate and mix until well combined.
  6. To form the cookies: break off small pieces and roll into 1 inch balls.
  7. Roll the balls in the cinnamon sugar and place 2 inches apart on the prepared cookie sheet. Using your hand or the bottom of a water glass, press down until flattened.
  8. Cover and refrigerate at least 2 hours and up to overnight.
  9. Preheat the oven to 400 degrees.
  10. Transfer the cookie sheet to the oven and bake until the cookies begin to brown at the edges, about 8- 10 minutes.
  11. Cool on the cookie sheet and repeat with remaining dough.

 

Spicy Cocoa Cookies

When I started this book, I queried all my friends on their favorite homemade cookies. Emily Friedan and Susan Orlean, both longtime friends, offered up a recipe for “a great spicy cocoa cookie” that they’d each been making for years. The irony is that each realized during the phone calls, that I had, in fact, given them the recipe about twenty years ago. I had completely forgotten about this spicy black buttery gem.

If you don’t push these down after putting them on the baking sheet, they will make tiny, slightly bitter-sweet, spicy brownies. The dough is very stiff and if you want, you can roll the pieces in sugar first.

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Spicy Cocoa Cookies
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Prep time: 
Cook time: 
Total time: 
Serves: 3-4 dozen
 
Ingredients
  • **For the cookie**
  • 1 ½ cups (3 sticks/¾ pound) unsalted butter, at room temperature
  • 1 ¾ cups sugar
  • 2 large eggs, at room temperature
  • 3 cups all purpose flour
  • 1 ½ cups unsweetened cocoa powder
  • ¼ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon cayenne pepper
  • ½ teaspoon ground cinnamon
  • **For the icing**
  • 1 cup confectioners sugar
  • 1 egg white
  • ¼ teaspoon fresh lemon juice
Instructions
  1. Preheat the oven to 375 degrees.
  2. Line a cookie sheet with parchment paper or a silpat/exopat.
  3. Place the butter and sugar in the bowl of a mixer fitted with a paddle and mix until smooth and creamy.
  4. Scrape down the sides of the bowl, add the eggs, one at a time, mixing well between additions.
  5. Scrape down the sides of the bowl, add the remaining ingredients and mix until everything is well incorporated.
  6. Scrape down the sides of the bowl and mix again.
  7. Drop the dough by heaping teaspoons about 2 inches apart on the prepared cookie sheet.
  8. Using your hand or the bottom of a drinking glass, press down until they are flattened. Alternatively, you can roll the dough into a log.
  9. Transfer the cookie sheet to the oven and bake until the cookies begin to brown at the edges, about 8- 10 minutes.
  10. Cool on the cookie sheet and repeat with remaining dough.
  11. While the cookies are cooling, make the icing: Place the sugar, egg white and lemon juice in a food processor fitted with a steel blade and process until smooth.
  12. Using the back of a spoon, smooth the icing in a circular motion onto the cookie (almost to the edge).

 

Chocolate Raisin Walnut Oatmeal Cookies

These are big, robust, wonderful cookies- – jam packed with stuff; you can vary the stuff by substituting milk or white chocolate chips, any kind of dried fruit and any kind of nut because what makes these unique is that there is a little bit of everything in them. All the combos just seem to work. These giant cookies are almost like trail mix in a cookie- which make them particularly great for camping trips.

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Chocolate Raisin Walnut Oatmeal Cookies
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 3-4 dozen
 
Ingredients
  • 1 cup (1/2 pound/2 sticks) unsalted butter, at room temperature
  • ½ cup white sugar
  • ¾ cup light brown sugar
  • 2 large eggs, at room temperature
  • 1 tablespoon vanilla extract
  • 1 cup Quick or Old Fashioned Oats, pulsed well in a food processor
  • 2 cups all purpose white flour
  • 1 teaspoons baking powder
  • 1 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoons kosher salt
  • 2 cups dark raisins or craisins
  • 2 cups lightly toasted and cooled walnuts
  • 2 cups (12 ounces) semi-sweet chocolate chips or butterscotch chips
Instructions
  1. Preheat the oven to 325 degrees.
  2. Place the butter and sugars in the bowl of a mixer fitted with a paddle and mix until smooth and creamy.
  3. Scrape down the sides of the bowl, add the eggs, one at a time, and vanilla, mixing well between additions.
  4. Scrape down the sides of the bowl, add the oats, flour, baking powder, baking soda and salt and mix until everything is well incorporated.
  5. Scrape down the sides of the bowl, add the raisins, walnuts and chips and mix again.
  6. Drop the dough by heaping tablespoons about 2 inches apart on the prepared cookie sheet. Alternatively, you can roll the dough into a log.
  7. Transfer the cookie sheet to the oven and bake until the cookies begin to brown at the edges and are still soft in the middle, about 12 minutes.
  8. Cool on the cookie sheet and repeat with remaining dough.

 

Vanilla Bean Sugar Cookies

Instead of using vanilla extract in this recipe, I replaced it with a whole vanilla bean, resulting in the best sugar cookie I have ever had. The little flecks of vanilla make this crisp, delicate, “crumble in your mouth” cookie absolutely stunning and refined.

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Vanilla Bean Sugar Cookies
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Prep time: 
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Total time: 
Serves: 3-4 dozen
 
Ingredients
  • 1 vanilla bean, slit down the middle lengthwise and coarsely chopped
  • 1 cup sugar, plus additional for sprinkling
  • 1 cup (1/2 pound/2 sticks) unsalted butter, at room temperature
  • 1 large egg, at room temperature
  • 1 large egg yolk, at room temperature
  • 2 ½ cups all purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt
Instructions
  1. Place the vanilla bean and sugar in the bowl of a food processor fitted with a steel blade and process until the mixture turns a very pale brown and the vanilla bean is almost completely incorporated into the sugar, 3- 5 minutes.
  2. Transfer the mixture to the bowl of a mixer fitted with a paddle, add the butter and mix until smooth and creamy.
  3. Scrape down the sides of the bowl, add the egg and egg yolk, one at a time, mixing well between additions.
  4. Scrape down the sides of the bowl, add the flour, baking powder and salt and mix until everything is well incorporated.
  5. Scrape down the sides of the bowl and form the dough into two balls.
  6. Place each ball into the center of a large Ziploc bag.
  7. Place each bag on the counter and, using a rolling pin, roll the dough from the center toward the edges until it is between ⅛ and ¼” thick.
  8. Refrigerate at least one hour and up to two weeks. Alternatively, you can form the dough into a 1” log.
  9. Preheat the oven to 375 degrees. Remove one sheet of dough from the refrigerator at a time.
  10. Using any shape cookie cutter, punch out cookies and place on an ungreased cookie sheet. Transfer the cookie sheet to the oven and bake until the cookies are just starting to turn golden brown on the edges, about 8- 10 minutes.
  11. Cool on the cookie sheet and transfer to a wire cooling rack.
  12. Repeat with remaining dough.
  13. Transfer to a tin and store for up to one week.

 

Orange Almond Cookies

Steel Ground Yellow Cornmeal, Stone Ground Cornmeal, and White or Yellow Cornmeal, basically three types of flour made from ground maize, or dried corn, are all readily available in most American supermarkets:. The main difference between each one is the amount of the corn kernel used, resulting in more or less texture and more or less nutritional value. I like the gritty texture of the Steel ground (more texture, more value) but this is really a matter of personal taste. White and yellow cornmeal are most commonly used for baking. Take your pick.

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Orange Almond Cookies
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Prep time: 
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Serves: 3 dozen
 
Ingredients
  • ¼ cup lightly toasted and cooled almonds (page 00), finely ground
  • ½ cup (1 stick/1/4 pound) unsalted butter, at room temperature
  • ¼ cup plus 2 tablespoons sugar
  • 1 teaspoon freshly grated orange zest
  • 1 large egg, at room temperature
  • 2 tablespoons frozen orange juice concentrate, thawed
  • ¾ cup all purpose flour
  • ¼ cup cornmeal
  • ¼ teaspoon kosher salt
Instructions
  1. Preheat the oven to 350 degrees.
  2. Place the almonds, butter, sugar and orange zest in the bowl of a mixer fitted with a paddle and mix until creamy.
  3. Scrape down the sides of the bowl, add the egg and orange juice concentrate, one at a time, mixing well between additions.
  4. Scrape down the sides of the bowl, add the remaining ingredients and mix until everything is well incorporated.
  5. Scrape down the sides of the bowl and mix again.
  6. Form into 1 1-½ inch diameter logs and cover with parchment paper.
  7. Place the logs in a resealable plastic bag and refrigerate at least 1 hour and up to one month or freeze up to two months.
  8. Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper.
  9. With the tip of a very sharp knife, cut ¼ - ⅜ inch slices of the dough and place on prepared pan. Transfer to the oven and bake until the cookies are just beginning to brown on the edges, about 12- 14 minutes.
  10. Cool cookie sheet completely between batches.
  11. Transfer cookies to a wire rack. Repeat with remaining dough.

 

Espresso Shortbread

The obvious beverage of choice for this dark, almost bitter-sweet shortbread, is espresso but milk or red wine, on opposite ends of the spectrum, are also flawless companions.

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Espresso Shortbread
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Prep time: 
Cook time: 
Total time: 
Serves: 6 dozen
 
Ingredients
  • 1 cup (1/2 pound/2 sticks) unsalted butter, at room temperature
  • ⅓-cup confectioner’s sugar
  • ⅓-cup white sugar
  • 2 ½ tablespoons finely ground espresso beans
  • 2 teaspoons vanilla extract
  • 1-teaspoon kosher salt
  • 2 ¼ cups all purpose flour
Instructions
  1. Place the butter and sugars in the bowl of a mixer fitted with a paddle or the bowl of a food processor fitted with a mixing blade and mix until smooth and creamy.
  2. Scrape down the sides of the bowl, add the remaining ingredients and scrape again.
  3. Form into 1 1-½ inch diameter logs and cover with parchment paper.
  4. Place the logs in a resealable plastic bag and refrigerate at least 1 hour and up to one month or freeze up to two months.
  5. Preheat the oven to 325 degrees.
  6. Line a cookie sheet with parchment paper or a silpat/exopat.
  7. With the tip of a very sharp knife, cut ¼- ½ inch slices of the dough and place on prepared pan. Transfer to the oven and bake until the cookies are just beginning to brown on the edges, about 20 minutes.
  8. Transfer to a wire rack.
  9. Cool the cookie sheet completely between batches. Repeat with remaining dough.

 

Paige Retus’ Fudge Topped Toffee Cookies

Boston’s legendary Paige Retus is that rare and brilliant chef who is equally comfortable making simple desserts for home and complicated, breathtaking restaurant fare. Paige’s toffee cookie, buttery and rich, is taken to a whole new level with the contrasting bittersweet chocolate and toasty pecans.

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Paige Retus’ Fudge Topped Toffee Cookies
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 2 dozen
 
Ingredients
  • 1 cup (1/2 pound/2 sticks) unsalted butter, at room temperature
  • 1 cup light brown sugar
  • 2 large egg yolks, at room temperature
  • 2 cups all purpose flour
  • 1 teaspoon kosher salt
  • 4 ounces semi-or bitter sweet chocolate, melted
  • ½ cup lightly toasted and cooled pecans, coarsely chopped
Instructions
  1. Preheat the oven to 350 degrees.
  2. Line a cookie sheet with parchment paper or a silpat/exopat.
  3. Place the butter and sugar in the bowl of a mixer fitted with a paddle and mix until smooth and creamy.
  4. Add the egg yolks, one at a time, mixing well between additions.
  5. Add the flour and salt and mix until well combined.
  6. Form the dough into a ball and roll out on a lightly floured board and cut with a 2" cookie cutter. Place the cookies on the prepared sheet and transfer to the oven.
  7. Bake until golden at the edges and medium firm to the touch, about 12-15 minutes.
  8. Do not remove from the sheet until completely cooled.
  9. Using the back of a spoon, smooth the chocolate in a circular motion onto the cookie (almost to the edge) and while it is wet, sprinkle with the nuts.
  10. When the chocolate is completely cooled, store the cookies in an airtight container for up to 2 days or layer between pieces of wax paper and freeze for up to two months.

 

Chai Shortbread

Chai, the Hindi word meaning tea, has become a regular listing on tea menus across America. Masala Chai, the one most readily available in the United States, is made with a black tea base, often Assam, combined with cinnamon, star anise, ginger, cardamon, peppercorns, and cloves. When added to the shortbread, these spicy flavors are rendered subtle and almost impossible to identify: so far, no one I have questioned has guessed the ingredients in this cookie.

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Chai Shortbread
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 3 dozen
 
Ingredients
  • 1 cup (1/2 pound/2 sticks) unsalted butter, at room temperature
  • ⅓-cup confectioner’s sugar
  • ⅓-cup white sugar
  • 2 tablespoons loose Chai tea leaves
  • 2 teaspoons vanilla extract
  • 1-teaspoon kosher salt
  • 2 ¼ cups all purpose flour
Instructions
  1. Place the butter and sugar in the bowl of a mixer fitted with a paddle or the bowl of a food processor fitted with a mixing blade and mix until creamy.
  2. Scrape down the sides of the bowl, add the remaining ingredients and scrape again.
  3. Form into 1 1-½ inch diameter logs and cover with parchment paper.
  4. Place the logs in a resealable plastic bag and refrigerate at least 1 hour and up to one month or freeze up to two months.
  5. Preheat the oven to 325 degrees.
  6. Line a cookie sheet with parchment paper or a silpat/exopat.
  7. With the tip of a very sharp knife, cut ⅜ inch slices of the dough and place on the prepared cookie sheet.
  8. Transfer to the oven and bake until the cookies are just beginning to brown on the edges, about 20 minutes.
  9. Transfer to a wire rack. Cool the cookie sheet completely between batches. Repeat with remaining dough.

 

Pecan Shorties

Melting in texture, not too sweet and fantastically nutty, these shortbread cookies are just the thing to have with tea in the afternoon.

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Pecan Shorties
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 2-3 dozen
 
Ingredients
  • ½ cup (¼ pound/1 stick) unsalted butter, at room temperature
  • ⅓ cup confectioners’ sugar, plus additional for tossing
  • ¼ teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • 1 cup all purpose flour
  • ⅓ cup finely ground toasted pecans
Instructions
  1. Preheat the oven to 350 degrees.
  2. Place the butter and sugar in the bowl of a mixer fitted with a paddle and mix until smooth and creamy.
  3. Add the salt and vanilla and mix until well combined.
  4. Add the flour and pecans and mix until just combined.
  5. Form the dough into 1 inch balls and place about 1 inch apart on an ungreased cookie sheet. Transfer the cookie sheet to the oven and bake until the bottoms are golden, about 10- 12 minutes. Cool on the cookie sheet.
  6. When they have cooled completely, toss with the additional confectioners’ sugar. Store at room temperature up to 2 days.

 

Mary Granfield’s Chocolate Walnut Cookies

Containing unsweetened chocolate, semi-sweet chocolate and semi-sweet chocolate chips, these cookies are a chocoholics dream come true: my daughter Lauren says “I would seriously kill someone for these cookies”. My plan was to give a few to my kids and bring the rest to Mary, who claims she doesn’t get to eat them often enough. Needless to say, they never made it to Mary’s.

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Mary Granfield’s Chocolate Walnut Cookies
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Prep time: 
Cook time: 
Total time: 
Serves: 4 dozen
 
Ingredients
  • 2 ounces unsweetened chocolate
  • 6 ounces semi-sweet chocolate
  • 2 tablespoons unsalted butter
  • 2 teaspoons finely ground coffee beans
  • 2 large eggs, at room temperature
  • ¾ cup sugar
  • ½ teaspoon vanilla extract
  • ¼ cup all purpose flour
  • ¼ teaspoon baking powder
  • ⅛ teaspoon kosher salt
  • 2 ¼ cup lightly toasted and cooled walnut pieces
  • 1 cup (6 ounces) semi-sweet chocolate chips
Instructions
  1. Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper or a silpat/exopat.
  2. Place the unsweetened and semi-sweet chocolates (not the chocolate chips) and butter in the top of a double boiler and cook over low heat until melted. Set aside to cool.
  3. Place the coffee, sugar and eggs in a mixing bowl and using a whisk or rotary beater, whip until the mixture increases in volume and lightens in color, about 4-5 minutes.
  4. Add the vanilla and cooled chocolate mixture and mix until well combined.
  5. Add the flour, baking powder and salt and mix until just combined.
  6. Using a wooden spoon or spatula, stir in the walnut pieces and chocolate chips. The mixture will be very thick and heavy and you are sure to think you have done something wrong.
  7. Drop the dough by heaping teaspoons about 2 inches apart on the prepared cookie sheet.
  8. Transfer the cookie sheet to the oven and bake until just done, about 8- 10 minutes.
  9. Transfer to a rack to cool for at least 30 minutes.

 

Toasted Cashew and Orange Cookies

It’s not often that I design a cookie around a specific ingredient or brand but Boyajian orange oil (www.boyajianinc.com) just begs to be used by anyone who loves the flavor of fresh citrus. Cold pressed from orange rinds (220 oranges in a 5 ounce bottle), Boyajian orange oil is fresher and more intense than any orange flavoring I have ever had. The combination with the buttery cashew is pure transcendence.

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Toasted Cashew and Orange Cookies
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 3-4 dozen
 
Ingredients
  • 1 ¼ cups (2 ½ sticks) unsalted butter, at room temperature
  • ½ cup white sugar
  • 1 cup light brown sugar
  • 1 large egg yolk, at room temperature
  • 1 large egg, at room temperature
  • 1 tablespoons vanilla extract
  • 1½ teaspoons Boyajian orange oil
  • 1 cup Quick or Old Fashioned Oats, pulsed well in a food processor
  • 2 cups all purpose white flour
  • 1 teaspoons baking powder
  • 1 teaspoons baking soda
  • 1 teaspoons kosher salt
  • 2 cups lightly toasted and cooled cashews, chopped
Instructions
  1. Preheat the oven to 325 degrees.
  2. Line a cookie sheet with parchment paper or a silpat/exopat.
  3. Place the butter and sugars in the bowl of a mixer fitted with a paddle and mix until smooth and creamy.
  4. Scrape down the sides of the bowl, add the egg, egg yolk, vanilla and orange oil, one at a time, mixing well between additions.
  5. Scrape down the sides of the bowl, add the oats, flour, baking powder, baking soda and salt and mix until everything is well incorporated.
  6. Scrape down the sides of the bowl, add the cashews and mix again.
  7. Drop the dough by heaping teaspoons about 2 inches apart on the prepared cookie sheet. Alternatively, you can roll the dough into a log.
  8. Transfer the cookie sheet to the oven and bake until the cookies begin to brown at the edges, about 12- 15 minutes. Cool on the cookie sheet and repeat with remaining dough.
  9. Transfer to a wire rack.

 

White Chocolate and Dried Cranberry Cookies

Although technically not considered chocolate by the US Food and Drug Administration because of its lack of chocolate liquor, white chocolate is treated as chocolate for baking. Like all chocolate it contains cocoa solids and cocoa butter, which allows it to remain solid at room temperature. While its texture is similar to milk and dark chocolates, the additional sugar and flavoring (usually vanilla) make it even sweeter, resulting in a product that is better as an ingredient, rather than eaten on its own. In recent years, white chocolate and dried cranberries have become a trendy combination that will no doubt eventually be considered a classic one.

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White Chocolate and Dried Cranberry Cookies
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 3-4 dozen
 
Ingredients
  • 1 ¼ cups (2 ½ sticks) unsalted butter, at room temperature
  • ½ cup white sugar
  • 1 cup light brown sugar
  • 1 large egg, at room temperature
  • 1 large egg yolk, at room temperature
  • 1 tablespoon vanilla extract
  • 1 cup Quick or Old Fashioned Oats, pulsed well in a food processor
  • 2 cups all purpose white flour
  • 1 teaspoons baking powder
  • 1 teaspoons baking soda
  • 1 teaspoons kosher salt
  • 12 ounces white chocolate, coarsely chopped
  • 1 cup dried cranberries
Instructions
  1. Preheat the oven to 325 degrees. Line a cookie sheet with parchment paper or a silpat/exopat.
  2. Place the butter and sugars in the bowl of a mixer fitted with a paddle and mix until smooth and creamy.
  3. Scrape down the sides of the bowl, add the egg, egg yolk and vanilla, one at a time, mixing well between additions.
  4. Scrape down the sides of the bowl, add the oats, flour, baking powder, baking soda and salt and mix until everything is well incorporated.
  5. Scrape down the sides of the bowl, add the chocolate and cranberries and mix again.
  6. Drop the dough by heaping teaspoons about 2 inches apart on the prepared cookie sheet. Alternatively, you can roll the dough into a log.
  7. Transfer the cookie sheet to the oven and bake until the cookies begin to brown at the edges, about 12- 15 minutes.
  8. Cool on the cookie sheet and repeat with remaining dough.
  9. Transfer to a wire rack.

 

German Chocolate Cookies

When I was a child, I used to love German chocolate cake, the classic chocolate cake filled and topped with a gooey pecan and coconut concoction, and ordered it whenever and wherever it was offered. I was sure it would be easy to mimic those flavors in a cookie, but that turned out to be no simple task. After testing and testing, I came up with this cookie: crisp and light in texture but rich and chocolate-y in flavor. It certainly rivals the cakes I had growing up.

Although I am not a milk drinker, these beg for a tall glass of cold whole milk or for an even more decadent treat, coconut ice cream.

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German Chocolate Cookies
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 3-4 dozen
 
Ingredients
  • ¾ cup (1 ½ sticks) unsalted butter, at room temperature
  • 1 cup light brown sugar
  • 1 large egg, at room temperature
  • 1 tablespoon vanilla extract
  • 1 ½ cups all purpose flour
  • ½ cup unsweetened Dutch process cocoa (I like Droste or Sharffen Berger)
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • 2 cups sweetened coconut flakes
  • 1 cup lightly toasted and cooled pecans, coarsely chopped
  • 1 4 ounce bar German’s chocolate, coarsely chopped
Instructions
  1. Preheat the oven to 350 degrees.
  2. Line a cookie sheet with parchment paper or a silpat/exopat.
  3. Place the butter and sugar in the bowl of a mixer fitted with a paddle and mix until smooth and creamy.
  4. Scrape down the sides of the bowl, add the egg and vanilla, one at a time, mixing well between additions.
  5. Scrape down the sides of the bowl, add the oats, flour, baking powder, baking soda and salt and mix until everything is well incorporated.
  6. Scrape down the sides of the bowl, add the coconut, pecans and chocolate and mix again.
  7. Drop the dough by heaping teaspoons about 2 inches apart on the prepared cookie sheet. Alternatively, you can roll the dough into a log.
  8. Transfer the cookie sheet to the oven and bake until the underside of the cookie begins to firm up, about 10- 12 minutes.
  9. Cool on the cookie sheet and repeat with remaining dough. Transfer to a wire rack.

 

Pecan Sandies

When I told people that I was writing a cookie book, I can’t believe how many asked me if I had included a recipe for Pecan Sandies. It seems everyone wants to relive their childhood. The problem is, to get really close, I had to use shortening, which I just couldn’t do. Herewith: my buttery version of Pecan Sandies, sandy still.

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Pecan Sandies
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Serves: 5 dozen
 
Ingredients
  • ¾ pound (3 sticks) unsalted butter, at room temperature
  • 1 cup sugar
  • 2 large eggs, at room temperature
  • 1 tablespoon vanilla extract
  • 1 tablespoon water, at room temperature
  • 4 cups all purpose flour
  • 1 ½ teaspoons kosher salt
  • ¼ teaspoon baking soda
  • 2½ cups lightly toasted and cooled pecans, very coarsely chopped (not ground!!)
Instructions
  1. Preheat the oven to 325 degrees.
  2. Place the butter and sugar in the bowl of a mixer fitted with a paddle and mix until smooth and creamy.
  3. Scrape down the sides of the bowl, add the eggs, vanilla and water, one at a time, mixing well between additions.
  4. Scrape down the sides of the bowl, add the flour, salt and baking soda.
  5. Scrape down the side of the bowl, add the pecans and mix again.
  6. Form the dough into 1 inch balls and using your hand or the bottom of a water glass, press down until flattened.
  7. Place onto an ungreased cookie sheet, transfer to the oven and bake until the cookies are just beginning to brown on the edges, about 17- 20 minutes.
  8. Transfer to a wire cooling rack.
  9. Cool cookie sheet completely between batches. Repeat with remaining cookies.

 

Sandra Fairbank’s Tiny Poppy Seed Cookies

It’s no surprise that my friend Sandra Fairbank, a designer and architect, would make shortbread-like cookies that are not only utterly delicious but are noted for their endearing diminutive size and beauty.

Sandra usually makes these with poppy seeds but has been known to substitute chocolate nibs, cardamom seed, chopped pistachios or chopped candied ginger.

Although these tiny black seeds are purported to being harvested for opium, poppy seeds are one of the most common staples in American kitchens. Some describe them as having a bitter or peppery taste and thus they are often mixed with lemon zest (my addition) to complement the flavor.

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Sandra Fairbank’s Tiny Poppy Seed Cookies
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Prep time: 
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Serves: 6 dozen
 
Ingredients
  • 1 cup (1/2 pound/2 sticks) unsalted butter, each stick cut into 4 pieces
  • ¾ cup sugar
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • 2¼ cups all purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon kosher salt
  • ¼ cup poppy seeds
  • 2 tablespoons fresh lemon zest (optional)
Instructions
  1. Place the butter and sugars in the bowl of a mixer fitted with a paddle and mix until smooth and creamy.
  2. Scrape down the sides of the bowl, add the egg and vanilla, one at a time, mixing well between additions.
  3. Scrape down the sides of the bowl, add the flour, baking powder and salt and mix until everything is well incorporated.
  4. Scrape down the sides of the bowl, add the poppy seeds and lemon zest, if adding, and mix until they are well distributed.
  5. Divide the dough into three small balls and place each ball into the center of a large Ziploc bag. Place each bag on the counter and, using a rolling pin, roll the dough from the center toward the edges until it is ¼” thick.
  6. Refrigerate at least one hour and up to two weeks. Alternatively, you can roll the dough into a 1” log.
  7. Preheat the oven to 400 degrees. Remove one sheet of dough from the freezer at a time.
  8. Using a 1” round cookie cutter, punch out cookies and place on an ungreased cookie sheet. Transfer the cookie sheet to the oven and bake until the cookies are golden brown, about 7- 10 minutes.
  9. Cool on the cookie sheet and repeat with remaining dough.
  10. Cool cookies on a wire rack. Transfer to a tin and store for up to one week.

 

Banana Nut Cookie

Family friend, fourteen year old Charlotte Fitts-Sprague, pronounced these soft, almost biscuit-like cookies “the cookie version of Banana bread”. Chocolate and peanut free, these are a great option for very young children. Feel free to omit the nuts entirely or substitute raisins, craisins, semi-sweet chocolate chips or coconut.

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Banana Nut Cookie
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Prep time: 
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Serves: 3 dozen
 
Ingredients
  • ¾ cup (1 ½ sticks) unsalted butter, at room temperature
  • ⅔ cup light brown sugar
  • 1 large egg, at room temperature
  • 1 very over-ripe banana, mashed
  • 2 teaspoons vanilla extract
  • 1 ½ cups all purpose flour
  • 1 cup Quick or Old Fashioned Oats
  • ½ teaspoon kosher salt
  • ¼ teaspoon baking soda
  • 1 cup lightly toasted and cooled walnuts or pecans, coarsely chopped
Instructions
  1. Preheat the oven to 325 degrees.
  2. Line a cookie sheet with parchment paper or a silpat/exopat.
  3. Place the butter and sugar in the bowl of a mixer fitted with a paddle and mix until smooth and creamy.
  4. Scrape down the sides of the bowl, add the egg, mashed banana and vanilla, one at a time, mixing well between additions.
  5. Scrape down the sides of the bowl, add the flour, oats, salt and baking soda and mix until everything is well incorporated.
  6. Scrape down the sides of the bowl, add the walnuts or pecans and mix until they are well distributed.
  7. Form the dough into two logs and refrigerate at least 2 hours and up to two weeks or freeze up to two months.
  8. Cut the dough logs into ¼-inch thick slices and place the slices on the prepared cookie sheet about 1 inch apart.
  9. Transfer to the oven and bake until the cookies begin to brown at the edges, about 11-12 minutes. Cool on the cookie sheet and repeat with the remaining dough. Best to eat warm out of the oven.

Toasting Nuts: Preheat the oven to 350 degrees. Place nuts on a baking sheet or in a shallow pan, transfer to the oven and bake until lightly colored and fragrant, about 10 minutes. Set aside to cool.

Chocolate Chip Oatmeal Cookies

These chocolate chip oatmeal cookies, developed by David Ogonowksi, a former pastry chef at Olives restaurant in Charlestown, MA don’t resemble the recipe for the chunky, earthy cookies found on the Quaker Oat box or the classic ones found on chocolate chip bags. Instead the flavor is more delicate and the texture more shortbread-like: once you try these you won’t go back to either.

The difference between Old Fashioned Oats and Quick Oats is simply that the quick oats are cut into smaller pieces for faster cooking. Since you are crushing the oats even further, here it makes no difference at all.

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Chocolate Chip Oatmeal Cookies
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Prep time: 
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Serves: 3-4 dozen
 
Ingredients
  • 1 ¼ cups (2 ½ sticks) unsalted butter, at room temperature
  • ½ cup white sugar
  • 1 cup light brown sugar
  • 1 large egg, at room temperature
  • 1 large egg yolk, at room temperature
  • 1 tablespoon vanilla extract
  • 1 cup Quick or Old Fashioned Oats, pulsed well in a food processor
  • 2 cups all purpose white flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 3 cups semi-sweet chocolate, chunked or roughly grated
Instructions
  1. Preheat the oven to 325 degrees. Line a cookie sheet with parchment paper or a silpat/exopat.
  2. Place the butter and sugars in the bowl of a mixer fitted with a paddle and mix until smooth and creamy.
  3. Scrape down the sides of the bowl, add the eggs, egg yolk and vanilla, one at a time, mixing well between additions.
  4. Scrape down the sides of the bowl, add the oats, flour, baking powder, baking soda and salt and mix until everything is well incorporated.
  5. Scrape down the sides of the bowl, add the chocolate and mix again.
  6. Drop the dough by heaping teaspoons about 2 inches apart on the prepared cookie sheet. Alternatively, you can roll the dough into a log.
  7. Transfer the cookie sheet to the oven and bake until the cookies begin to brown at the edges, about 12- 15 minutes.
  8. Cool on the cookie sheet and repeat with remaining dough.
  9. Transfer to a wire rack.

 

Amanda Hewell’s Coffee Crisps

Amanda Hewell, the sister of my friend Adam Reid, got this recipe from a California Culinary Academy cookbook. She adapted it (by putting a mocha bean candy in the middle), gave it to Adam, who transcribed it incorrectly and gave it to me. I then read it too quickly and ended up making some changes myself (by adding the chocolate chips and the chocolate nibs). This is a perfect case of a recipe that has morphed and morphed into something absolutely amazing.

Mocha bean candies are not chocolate covered coffee beans. They are glossy little solid chocolate candies, about the size and shape of coffee beans and with a distinct coffee flavor. Cocoa nibs are roasted, shelled cocoa beans.

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Amanda Hewell’s Coffee Crisps
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Prep time: 
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Serves: 3 dozen
 
Ingredients
  • ¾ cup (1½ sticks) unsalted butter, at room temperature
  • ½ cup plus 3 tablespoons white sugar
  • ½ cup light brown sugar
  • 1 large egg yolk, at room temperature
  • 1½ teaspoons vanilla extract
  • 1¾ cups all purpose flour
  • ¼ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ¼ teaspoon kosher salt
  • 1 tablespoon powdered or granulated instant coffee or finely ground coffee beans
  • ½ cup (3 ounces) semi-sweet chocolate chips
  • ½ cup cocoa nibs
  • ½ cup mocha bean candies (optional)
Instructions
  1. Preheat the oven to 375 degrees.
  2. Line a cookie sheet with parchment paper or a silpat/exopat.
  3. Place the butter and sugars in the bowl of a mixer fitted with a paddle and mix until smooth and creamy.
  4. Scrape down the sides of the bowl, add the egg yolk and vanilla, one at a time, mixing well between additions.
  5. Scrape down the sides of the bowl, add the flour, baking soda, baking powder and salt and mix until everything is well incorporated.
  6. Scrape down the sides of the bowl, add the chocolate chips and nibs and mix again.
  7. Divide the dough into quarters, roll each section into 1½-inch wide logs, wrap with parchment or wax paper and refrigerate for at least 1 hour and up to 2 days.
  8. Cut the dough logs into ¼-inch thick slices and place the slices on the prepared cookie sheet about 1 inch apart.
  9. Press one mocha bean candy in the center of each slice, if desired.
  10. Transfer to the oven and bake until the cookies begin to brown at the edges, about 11-12 minutes. Cool on the cookie sheet and repeat with the remaining dough.
  11. Transfer to a wire rack.

 

Ben’s Molasses Cookies

Spicier and less gingery but somewhat like a gingersnap, this cookie has been my son Ben’s favorite since he was two years old.

Molasses, the byproduct of cane sugar processing, imparts a great, albeit slightly bitter flavor to cookies. There are three grades of molasses: the higher the grade, the more bitter tasting the molasses. The third, and final grade, is known as blackstrap molasses because of it deep brown, almost black, color.

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Ben's Molasses Cookies
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Prep time: 
Cook time: 
Total time: 
Serves: 3-4 dozen
 
Ingredients
  • ¾ cup (1½ sticks) unsalted butter, at room temperature
  • 1 cup sugar, plus additional for rolling
  • 1 large egg, at room temperature
  • ¼ cup Blackstrap molasses
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cardamom
  • ½ teaspoon ground ginger
  • ½ teaspoon kosher salt
Instructions
  1. Preheat the oven to 375 degrees. Line a cookie sheet with parchment paper or a silpat/exopat.
  2. Place the butter and sugar in the bowl of a mixer fitted with a paddle and mix until smooth and creamy.
  3. Scrape down the sides of the bowl, add the egg, molasses and vanilla, one at a time, mixing well between additions.
  4. Scrape down the sides of the bowl, add the remaining ingredients and mix until everything is well incorporated.
  5. Scrape down the sides of the bowl and mix again.
  6. To form the cookies: break off small pieces and roll into 1 inch balls.
  7. Roll the balls in the sugar and place 2 inches apart on the prepared cookie sheet.
  8. Using y our hand or the bottom of a water glass, press down until flattened. Alternatively, you can roll the dough into a log.
  9. Transfer the cookie sheet to the oven and bake until the cookies begin to brown at the edges, about 12- 15 minutes.
  10. Cool on the cookie sheet and repeat with remaining dough.
  11. Transfer to a wire rack.

 

Ginger Snaps

Ginger snaps are among my most beloved cookies; the subtle but real heat of the ginger, here both fresh and ground, makes this cookie more sophisticated than most other cookies. It’s especially pleasing served with vanilla ice cream or mango sorbet.

Cookie logs: Roll the dough into one or two 1- 2 inch cylinders, depending upon the cookie, and cover with parchment paper. Either place the cylinders into a Ziploc bag or cover with plastic wrap. Refrigerate about 20 minutes and then reform the cylinder to ensure that the shape is uniform. Continue to refrigerate until the dough is firm, at least one hour and up to 2 days. When ready to bake, slice the cylinder into rounds, 1/8- ½ inch thick, depending upon the cookie. If desired, you can freeze the dough for one month.

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Ginger Snaps
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Prep time: 
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Total time: 
Serves: 3-4 doezn
 
Ingredients
  • ½ cup (¼ pound/1 stick) unsalted butter, at room temperature
  • ¾ cup plus 2 tablespoons sugar
  • 1 large egg, at room temperature
  • 3 tablespoons dark molasses
  • 1 tablespoon finely chopped peeled fresh ginger root
  • 2 cups all purpose flour
  • 1 tablespoon ground ginger
  • 1 ½ teaspoons baking soda
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon kosher salt
  • **For the ginger sugar**
  • 3 tablespoons white sugar
  • ¾ teaspoon ground ginger
Instructions
  1. Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper or a silpat/exopat.
  2. Place the butter and sugar in the bowl of a mixer fitted with a paddle and mix until smooth and creamy.
  3. Scrape down the sides of the bowl, add the egg and molasses, one at a time, mixing well between additions.
  4. Scrape down the sides of the bowl, add the remaining ingredients and mix until everything is well incorporated.
  5. Scrape down the sides of the bowl and mix again.
  6. To make the ginger sugar: Place the sugar and ginger on a plate and mix until well incorporated. Set aside.
  7. To form the cookies: break off small pieces and roll into 1 inch balls.
  8. Roll the balls in the ginger sugar and place 2 inches apart on the prepared cookie sheet.
  9. Using your hand or the bottom of a water glass, press down until flattened. Alternatively, you can roll the dough into a log.
  10. Transfer the cookie sheet to the oven and bake until the cookies begin to brown at the edges, about 12- 15 minutes. Cool on the cookie sheet and repeat with remaining dough.
  11. Transfer cookies to a wire rack.

 

Basic Nut Brittle

Although I am specific in my instructions below as to how far to cook the sugar, I always go just beyond that, to almost burning it. Well, the truth is, as you can imagine, that it started out as a mistake but now I do it on purpose: I love the resulting caramelly, almost chocolately taste.

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Basic Nut Brittle
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Ingredients
  • 1 cup sugar
  • ½ cup water
  • 1 ½- 2 cups chopped nuts
Instructions
  1. Line a baking sheet with parchment paper. Butter an offset spatula.
  2. Place sugar and water in a large saucepan (larger than you imagine you will need) and bring to a boil over high heat and continue cooking until the sugar has dissolved and the mixture begins to boil, about 5 minutes.
  3. Lower the heat to medium and simmer until it is cinnamon-y brown and reaches 300 degrees, about 12- 15 minutes.
  4. Quickly stir in the nuts and pour immediately onto the prepared sheet. Using the prepared spatula, spread the brittle as thinly as possible.
  5. Set aside to cool completely. Break into large pieces. Store in an airtight container.