Posts tagged ‘cookie’

September 25, 2011

Pie Top Cookies

I made cookies. They looked like pie tops. What to call them? Well, the most obvious answer, of course. I like learning new techniques. I adore cute things. I can’t help it usually. I just get really excited when something is adorable, feel exuberant around the sorts of creatures or crafty or cookery things that make people talk in a slightly higher pitched voice or at a faster pace than typical.

It just so happened that I had two pie’s worth of dough in my freezer. Not in as much luck?? You can whip up a fresh batch. Here‘s a perfectly useful link in a time like this.

So that’s the actual recipe. This is a tutorial, a run-down if you will, of how to make the cookies themselves so as not to needlessly repeat myself on how to make awesome pie crust. The important step for this bit (if you’re making from frozen and not from fresh) is to defrost overnight in the refrigerator. I apologize, as this recipe does call for forethought. Unless you make from scratch! There are always loopholes to stumble through and around!

First step is to make sure your surfaces are well-floured. You can wear an apron if you don’t like flour handprints. I always seem to leave traces wherever I work.

Flatten your pie crusts out, rolling evenly from the middle out in all directions.

Cut strips of the equal width. Leave intact. Begin lattice work work by folding every other strip of one pie crust down to the middle. See picture.

See? Easy. Now take the middle strip from the other pie crust and lay it across your opening. Fold up the ones folded down. Fold down the ones that were previously up and you’re ready to lay down your next longest strop of pie crust from that other one.

Once you have gone all the way to the top. Start from folding up from the bottom again starting from the middle then working down this time until you finish your latticing work.

Now you may get a biscuit or cookie cutter or whatever you might have on hand. I used a tiny mug.

I liked the shape, and with the help of a butter knife, it was perfect. Make sure you pull the dough away from the cookies and don’t try to move the cookies just yet.

Preheat your oven to 350 degrees F.

I found that I easily got four cookies at a time. I took the whole sheet of wax paper, carried it like a tray to the fridge and let the cookies hang out in there while I balled up the left over dough, stuck it in the freezer for a couple of minutes (in a plastic bag or plastic wrap) to rechill, so that I could make a new lattice and make four more cookies, pull the dough away, take the four new cookies on their wax paper tray to the fridge to chill, take the left over dough to the freezer for a couple of minutes, then lattice up my third and last batch of pie crust to get my final four cookies, put those in the fridge on their wax paper tray while I mixed up my sugary topping and egg wash.

I simply mixed a tablespoon of raw sugar with a teaspoon of cinnamon in one bowl (or cute, tiny mug) and one egg with one tablespoon of water in another bowl.

First brush the tops of each cookie with the egg wash then top with a pinch or two of cinnamony sugary goodness. Bake six at a time for 15 minutes then turn on the broiler to high for a nice, golden brown top. While the first six bake, keep the others in the fridge.

Top the cooled cookies with local honey for added sweetness. Although alone gives them a nice savory/sweet flavor that might be up or alley. I highly recommend playing with toppings or fillings. But alone is absolutely devine. My favorite topping was the honey though.

This recipe was inspired largely by not martha. Check her out. I’m just learning about her.

Advertisements
February 9, 2011

Gingery Molasses Cookies

These ginger cookies are incredible!!! Yes, I must be in the cookie spirit, because I can’t turn down a good cookie recipe right now. I’m not sure what it is– random cravings, the time of year, butter, sweet, delicious, soft, chewy, warm out of the oven, magnificent. I love cookies lately. And not all, mind you. I’ve still retained my sense of standard and decorum. I don’t jump onto every cookie I see. I consider it carefully before I tell the good ones how much I love them.

These are some mighty good ones. Let me tell you. Actually, allow me to show you. And encourage you to make these right this very moment. Yes. Now.

Gingery Molasses Cookies
Inspired by Rosie at Sweetapolita

2 1/4 c unbleached white-wheat flour
1/2 t ground ginger
1 t cinnamon
2 t baking soda
1/2 t sea salt
3/4 c unsalted butter, room temperature
1 c dark brown sugar
1/4 c molasses
1 large egg
1 pkg crystalized ginger
Demerara sugar for coating

Preheat oven to 375 degrees F. Sift all dry ingredients together. Set bowl aside.

Cream butter and brown sugar until fluffy and much lighter. At least beat for 2 minutes. Add egg, mix; add molasses, mix for another minute.

Blend. Add dry ingredients and mix until incorporated.

Chop up crystalized ginger.

Add and mix in on low.

Make balls of dough then roll in demerara sugar to completely coat. Place on Silpated cookie sheet.

Lightly flatten cookie. Refrigerate for about 15 minutes. Bake for 8 to 10 minutes or as soon as cookies begin to crack. Let cookies cool on sheet then on a cooling rack.

These are incredibly chewy and absolutely perfect.

September 7, 2010

Whole Wheat Fig Newtons

I really like fig newtons. I forgot how much I do until I made these from scratch.

They remind me of my childhood and visiting my grandparents. I knew the difference between kid bread (white)  and grown up bread (multi-nutty-grain), but I never considered these as grown up cookies. Lucky me.

I adjusted this recipe since I made it. I used all whole wheat flour, but next time, I will most certainly use a mix.

Figgy Netwon

Whole Wheat Fig Newtons
Inspired by CatesWorldKitchen.com

for filling:
6 ounces dried black mission figs, chopped
1/2 c boiling water
1/4 c evaporated cane juice (or granulated sugar)

newton dough:
1/2 c softened butter
1 T milk
1 egg
1 t vanilla extract
1/2 c granulated sugar
1/2 t salt
1/2 t baking soda
1/4 t cinnamon
1 c whole wheat flour
1 c A-P flour

Preheat the oven to 350 degrees F.

Soak the figs in the boiling water for about 20 minutes.

Stir in the sugar then cook over medium heat, stirring frequently, for about 20 minutes, or until it has a jam-like consistency. Set aside to cool.

Cream the butter in a stand mixer, then beat in the egg, vanilla, and milk. Gradually add the sugar and mix well. Add the flour, baking soda, salt, and cinnamon, and stir just until combined. Divide the dough in half.

Working on a sheet of wax paper or plastic wrap, pat half the dough into a long, thin 18″ x 3″ rectangle. Spread the fig filling down the center. On a separate sheet of wax paper or plastic wrap, make a similar rectangle and carefully place this on top of the dough with the fig filling. Press the edges together, then cut crosswise into 1″ lengths.

Place the cookies on a cookie sheet and bake for 15 minutes, or until just beginning to brown.