Ginger Cemetery Cookies

 

This recipe, from Baking in the American South that I reviewed here, seemed appropriate for the month of October because of the name. But, in truth, there is nothing scary about these cookies at all. The recipe was submitted for inclusion in a 2004 publication, Food to Die For, a fundraising cookbook to aid restoration efforts of the 26-acre Old City Cemetery in Lynchburg, Virginia. The cemetery, now a landmark, is the resting place for Civil War soldiers from over 14 states. The cookies were served at so many cemetery fundraisers, hence the name.Ginger Cemetery Cookies

 12 T. (1 1/2 sticks) unsalted butter, room temperature

1 c. granulated sugar, plus ¼ c. for rolling

1 large egg

¼ c. molasses

2 c. all-purpose flour

2 t. baking soda

1 t. ground cinnamon

1 t. ground cloves

½ t. ground ginger

½ t. kosher salt

 Place the butter and the 1 cup sugar in a large bowl and beat with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes. Scrape down the sides of the bowl with a rubber spatula. Add the egg and molasses and beat until just combined, 30 seconds. Scrape down the bowl and set aside.

 Sift together the flour, baking soda, cinnamon, cloves, ginger, and salt in a medium bowl. Add half of the flour mixture to the butter and sugar mixture, beating on low speed until just combined. Add the remaining flour mixture and beat until just combined. Scrape down the sides of the bowl and stir until smooth. Cover the bowl with plastic wrap and chill for at least 3 hours or preferably overnight.

 When you are ready to bake, heat the oven to 325ºF, with a rack in the middle. Put the 1/4 cup sugar in a small bowl. Roll the dough into 1-inch balls and roll in the sugar. Place 2 to 3 inches apart on 12-by-17-inch ungreased baking sheets and flatten to 1/4-inch thickness with the bottom of a glass.*

Bake, one pan at a time, until firm and crisp, 10 to 14 minutes. Immediately remove from the pan to cool on a wire rack. Repeat with the remaining dough, cooling the pan between batches. Let the cookies cool to room temperature, 15 minutes, before serving. Store in an airtight container for up to 2 weeks.

*I didn’t find that it was at all necessary to add the final step of flattening with a glass. As you can see from my results, they flattened out just fine. Why go to the extra trouble?

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Peanutty M&M Cookies

 

I am quite a zealous shopper. When I get excited about something I want to buy the jumbo size. There are perfectly acceptable reasons to do so: larger sizes tend to be cheaper, I don’t have to worry about quickly running out, and if ever I need that product, I always have it on hand. Therein lies the problem. I always have it on hand. It is always going to be in my pantry, it is always going to be taking up space. It is often going to get knocked to the floor because there’s no room for so many jumbo size products in my not so jumbo pantry.

 You’re probably wondering where I’m going with this. I’ll tell you. I bought the jumbo size package of peanut M&Ms because I love them. I love the combination of salty and sweet. The thing is, after a couple of days I got pretty tired of them, after a week, I was sick to death of them, and after two weeks, I stuffed them into the back of my pantry, physically removing them from my sight. It was that bad. No way was I going to waste the money that I spent by getting rid of them, so I decided that I needed to use them in a way that I don’t normally do, so I took out a little of my frustration with a meat mallet, and shattered quite a lot of them. I then decided to use them in a cookie along with semi-sweet chocolate chips and cocktail peanuts, to see if I could come up with something different. These are good! As someone who loves nuts and a cookie, my opinion is that you can never have too many. Next time I make these, I think I’m going to add more.

Peanutty M&M Cookies

1 c. butter (2 sticks)

¾ c. dark brown sugar

¾ c. granulated sugar

2 large eggs

2 t. vanilla extract

2½ c. flour

1 t. baking soda

½ t. salt

1 c. semisweet chocolate chips

1 c. cocktail peanuts

1 c. crushed peanut M&Ms*

 Cream the butter with the brown and granulated sugars. Add the eggs and vanilla and beat until fluffy.

 In a separate bowl, combine the flour, baking soda, and salt and add to the creamed mixture. Stir in the chocolate chips, peanuts, and crushed M&Ms. Refrigerate for one hour.

 Preheat the oven to 375°F. Spray a baking sheet with PAM or top with parchment or a Silpat.

Using a cookie scoop, drop mounds of dough, 2 inches apart, onto prepared baking sheet. Bake the cookies until they're golden brown, 12 to 14 minutes.

Makes approximately 48 cookies.

*If you like, you can set some of these aside to sprinkle on top of the cookies before baking.

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Salted Peanut Crisps

 

Last month I told you about the new Betty Crocker Found Recipes cookbook. I have spent a good bit of time going through that cookbook, and it has been a real struggle trying to decide what to make first. I was in the mood for cookies (When am I not?) so I decided to make these salted peanut cookies. I cut the recipe in half because it claimed to make six dozen, and I thought that was way more than I would need, until I realized that the described six dozen cookies were very small, and I tend to use a cookie scoop for both ease and what I consider to be the perfect size. Once I tasted these, trust me when I tell you, I was sorry I’d cut that recipe in half.

Salted Peanut Crisps
From Betty Crocker Found Recipes*

1½ c. packed brown sugar
½ c. butter, softened
½ c. vegetable shortening
2 t. vanilla
2 eggs
3 c. Gold Medal all-purpose flour
½ t. salt
½ t. baking soda
2 c. salted cocktail peanuts
Granulated sugar

Heat oven to 375° F. Lightly grease two cookie sheets with shortening or spray with cooking spray.

In large bowl mix brown sugar, butter, shortening, vanilla, and eggs until well blended. Stir in remaining ingredients except peanuts and granulated sugar. Stir in peanuts.

Shape dough by rounded a teaspoonfuls into balls. Onto each cookie sheet, arrange 12 balls about 2 inches apart. Flatten with bottom of glass dipped in granulated sugar. Bake one cookie sheet 8 to 10 minutes or until golden brown.

 Immediately remove from cookie sheet cooling rack. Repeat the second cookie sheet.

Onto completely cooled cookie sheets, continue forming and baking cookies as directed I steps 3 and 4.

 *Originally printed in the 1979 Gold Medal Century of  Success Cookbook.

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Levain Bakery’s Chocolate Chip Crush Cookies

 

Having tried Levain Bakery’s oatmeal raisin cookies (you can see the results here), I thought it high time that I give their chocolate chip cookies (that they have named Chocolate Chip Crush Cookies for some reason) a try as well. It seems as though there are almost as many recipes for chocolate chip cookies as there are chocolate chips in the bag. Not that I’m complaining, I enjoy making and eating them. These were very good. They’re thick, and I like that in a cookie. It really feels as though you’re sinking your teeth into something substantial. I also liked all of the walnuts, considering they are one of my favorite nuts. When you eat a Levain cookie, you know you’ve eaten a cookie. I find it interesting that they don’t use vanilla in their cookies. The cookies didn’t suffer from it, in fact, they may be onto something here.  Without the vanilla the focus was more on the chocolate and nuts, and isn’t that the way it should be?Levain Bakery’s Chocolate Chip Crush Cookies

 1 c. cold butter cut into small cubes

1 c. brown sugar

½ c. sugar

2 eggs

1½ c. cake flour

1½ c. flour

1 t. cornstarch

¾ t. baking soda

¾ t. salt

2 c. dark chocolate chips

2 c. walnuts, roughly chopped

Preheat oven to 410ºF.

In the work bowl of a stand mixer cream together cold cubed butter, brown sugar, and sugar for 4 minutes or until creamy.

Add eggs, one at a time, mixing well after each one.

Stir in flours, cornstarch, baking soda, and salt. Mix until just combined. Do not overmix. Stir in chocolate chips and walnuts.

 Separate dough into large balls and place on a parchment or Silpat-lined baking sheet. These are large cookies, so allow only 4-5 per baking sheet; the dough makes 8 extra large cookies.

 Bake for 9-12 minutes or until golden brown on the top. Let them rest for at least 10 minutes before removing to a wire rack to cool completely.

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Koulouria (Greek Easter Cookies)

Back when I had my first job, my first real, full time, not-Christmas-help-in-the-cosmetics-department job, I met a Greek man with a wonderful cookie recipe. Each year at Easter, he and his wife would bake up a huge batch of these and distribute them to everyone in the department. Because they looked rather plain, my expectations were low, but overwhelmed by his sincerity, I tasted one. This was certainly proof positive that one cannot judge a book by its cover or a cookie by its rather simple appearance; these cookies were addicting. They are also very special, not just because they came from a friend in whose family they had long been a tradition, but for the way, through delicious food, they can illustrate the true meaning of Easter. The shapes of these cookies, you see, are to represent the crown of thorns and nails used in the crucifixion.  

This recipe makes a huge batch, but it is considered good luck to receive them, so you will want to share them with all of your friends. (The recipe does halve nicely if you prefer to make a smaller batch.)

Koulouria

(Greek Easter Cookies)

1 lb. unsalted butter
1 c. Crisco
6 eggs
4 c. granulated sugar
1 T. vanilla
4 t. baking powder
Dash salt
1 t. cinnamon
½ t. freshly ground nutmeg
Juice of one orange
¼ t. baking soda
1 c. whole milk
14-15 cups flour

1 egg
1 T. water

Preheat oven to 350ºF.

In a stand mixer fitted with the paddle attachment, whip together butter and Crisco. In a separate bowl, whisk together eggs and sugar until thick and lemon colored. Whisk in vanilla. Combine egg mixture with shortening mixture and beat to blend. Blend in baking powder, salt, cinnamon, and nutmeg. 

Mix baking soda into orange juice and add all at once to above mixture. Add milk and blend together on low speed. With mixer still running on low speed, add flour slowly. Continue adding flour until dough is soft and pliable and doesn't stick to your hands. 

Empty dough onto work surface. To shape, pinch off walnut-size pieces and roll into a rope about 5" long and as big around as your finger. Shape into crowns, thorns, or nails. 

Whisk together egg and water to make egg wash. 

Place shaped cookies onto ungreased cookie sheets and brush with egg wash. Bake about 25-30 minutes or until light golden brown. 

Note: This recipe can easily be halved, or if you are rather clever with math, cut by thirds.  The dough can be made ahead of baking up to two days prior. The dough freezes well if you find yourself overwhelmed with cookie baking.

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Shortbread Cookie Bites

 

It all started because I wanted a cup of tea. We had snow today -- the only real snow of this winter -- receiving about 4 inches. I got a fire going first thing in the morning, and by afternoon I was ready for tea. The trouble is, I didn’t have any cookies. In this house, you can’t have tea unless you have cookies. I had been curious about a Christmas shortbread cookie recipe, so decided to change it up for winter by swapping out the Christmas colored sprinkles for chocolate jimmies, and changing the method to make them simpler. They are quite tasty, alarmingly so. They can beckon you from across the room. Be strong!

 

Shortbread Cookie Bites

 1 c. cold unsalted butter

¾ c. powdered sugar

1 t. pure vanilla

1¾ c. flour

3-4 T. chocolate jimmies

 In the work bowl of an electric mixer beat together, butter, powdered sugar, and vanilla extract until creamy, scraping down the bowl as needed. With the mixer, set on low, add the flour, ¼ cup at a time, mixing until it forms a dough. Add the chocolate jimmies, and beat to combine. Line a baking sheet with parchment paper, or a Silpat; set aside.

Form into a ball with your hands, and transfer it to the prepared baking sheet. With a rolling pin (or your hands), roll (or pat) it into a 10” x 12” rectangle that is 3/8” – 1/4” thick. Place in refrigerator and chill for one hour.

 After one hour, remove dough from refrigerator, and preheat oven to 325° F. As oven is preheating, cut the dough into bite-size squares and separate on the baking sheet leaving a half-inch space between each. Bake for 10 to 12 minutes (or longer depending upon the size of your squares) until the bottoms just begin to brown. Allow cookies to cool for 10 minutes on the cookie sheet before transferring them to a wire rack to cool completely.

 If desired, melt some chocolate chips in the microwave or over boiling water and drizzle on top of the cookies.

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Chewy Pecan Bars

 

A number of years ago, and by a number I mean that it could be 10, it could be more, who knows? The time flies by so quickly I have a hard time keeping track. Anyway, back in the day, the Archway Cookie Company used to offer, in their collection of cookies, pecan cookies. They were similar to a chocolate chip cookie without the chocolate chips. Those were my favorite of all of the cookies they made, so naturally they were discontinued. This pretty much happens with all of my favorite products, don’t get me started.

I was wondering about those cookies the other day and started googling for recipes. I didn’t come up with exactly what I was looking for, but I managed to combine enough recipes that I found, providing me with the results that I was hoping for. I prefer a crunchy rather than chewy cookie, so I baked mine for the full 35 minutes, probably more like 37. If you would like your cookie crispy on the outside, chewy on the inside, you might want to opt for the lower end, say 28 to 30 minutes. Once you get started, it’s hard to stop eating these.Chewy Pecan Bars

1 c. butter, melted
1 c. sugar
1 c. brown sugar
2 t. vanilla extract
1 t. butter flavoring
2 large eggs
2 c. flour
1 t. baking powder
1 t. kosher salt
1 c. pecans, rough chopped

Preheat oven to 350°F. Line a 9” x 13” straight-sided baking pan with aluminum foil, leaving a 2-inch overhang on both of the long sides. This will facilitate easy lifting from the pan after the cookies have been baked and cooled. Spray foil with Baker’s Joy; set aside.

In a large mixing bowl, beat together the melted butter and two sugars until smooth and creamy. Stir in vanilla extract and butter flavoring. Add eggs, one at a time, beating after each addition. Add flour, baking soda, and salt, and beat until incorporated; do not over mix. Fold in pecans.

Transfer batter to the prepared pan and smooth out. Bake for 30 to 35 minutes until golden brown and the edges are crispy. Remove from the oven to a wire rack and let cookies cool completely before removing from pan and slicing into squares.

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Levain Bakery Oatmeal Raisin Cookies Copycat

 

I’ve got to be honest with you, prior to making these cookies I had never heard of Levain Bakery. Apparently it’s quite popular, their cookie recipes sought after. I was simply in the mood for oatmeal raisin cookies, but didn’t want to trouble myself to make my favorite recipe because of all of the rolling of dough into balls, then dipping into sugar prior to baking. These are very good, and fairly easy to put together. I made them smaller than the dinner plate-size cookies they make to sell in their store because I wasn’t prepared to have such large cookies. I think this size is absolutely perfect. You get a wonderful ratio of dough, raisins, and walnuts, in a delicious handheld dessert.

 Levain Bakery Oatmeal Raisin Cookies Copycat

 1 c. cold butter, cubed

1 c. + 2 T. brown sugar

½ c. granulated sugar

2 large eggs

½ c. cake flour

2 c. all-purpose flour

1½ c. rolled oats

1 t. cornstarch

¾ t. baking soda

½ t. salt

½ t. cinnamon

1½ c. raisins

1 c. chopped walnuts

 Preheat oven to 410°F.

 In the work bowl of a stand mixer cream together cold butter and sugars until light and fluffy, about 4 minutes. Add eggs one at a time, mixing well after each addition.

Add cake flour, all-purpose flour, oats, cornstarch, baking soda, salt, and cinnamon, and stir until combined. Stir in raisins and walnuts.

 Chill dough for 15 minutes.

 Using an ice cream scoop, place six portions of dough on a lightly colored cookie sheet. Lightly press on top of dough to flatten and smooth.

 Bake for 9-11 minutes or until golden brown on the top. Let rest for at least 10-15 minutes to set before moving to a wire rack to cool completely.

 Yield: 18 cookies

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Copycat Crumbl Birthday Cake Cookies

 

I have never had a Crumbl cookie. It’s not for lack of opportunity, because I have one of their stores just a few miles from my house, there’s just something about buying a cookie when I can easily make them (and eat as many as I want) that keeps me from trying what I’ve heard are some of the best cookies ever. When I came across this copycat recipe, I knew I had to give it a try. I’m glad that I did. Not only are these cookies really delicious, but they’re easy to make. They are also huge, so be warned. I think when I make these again, and I will, I’m going to make them a lot smaller. I know they won’t be authentic, but who is to know other than me? I’m also going to swap out the multicolored sprinkles for chocolate sprinkles. Doesn’t that sound good?

If you have tried their cookies and love them, this recipe is for you. If you have not tried their cookies, make these anyway, because the cookies are darned good. I think they are fine even without the frosting, so I’ll leave it up to you as to whether you want to make it or not.  It does take these cookies over the top. That they are birthday cake cookies is particularly appropriate as today is my number one son's birthday. Happy Birthday, Christopher! These are for you.

Copycat Crumbl Birthday Cake Cookies

Adapted from copycat.com

 1 c. unsalted butter

1 c. sugar

2 large eggs

½ t. salt

1 t. vanilla extract

1½ t. cake batter flavoring

2 t. baking powder

3 c. flour

¼ c. rainbow sprinkles

 FROSTING

4 T. unsalted butter, softened

3¼ c. powdered sugar

2 T. milk

1 t. cake batter flavoring

1-2 T. rainbow sprinkles

 Preheat the oven to 350°F. Line two baking sheets with parchment or a Silpat; set aside.

 In the work bowl of a stand mixer cream, butter and sugar until light and fluffy. Add eggs, one at a time, mixing well after each addition.

 Add salt, vanilla extract, cake batter flavoring, baking powder, and flour to the butter mixture, mixing until the flour is well incorporated. Add rainbow sprinkles, and mix to combine.

 Portion the cookie dough into 13 dough balls using an ice cream scoop. Place on prepared baking sheets. Press each dough ball gently with a glass to flatten to just under ¼” thickness.

 Bake for 11 to 12 minutes, for a slightly under baked texture, add a minute or two if you want them firmer.

 Cool on baking sheet fort 10 minutes before transferring them to a cooling rack to cool completely.

 Frosting

 Combine all the frosting ingredients in a medium mixing bowl and blend until smooth using an electric mixer.

 Place the frosting in a piping bag with a medium tip. Pipe the frosting onto cookies in a pinwheel pattern, starting from the center and working outward, and immediately top with sprinkles

.Allow the frosting to set for 30 minutes before serving.

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