Madeleine

I am finally getting around to posting this recipe. I decided to try my own version of the classic Madeleine. It is really good with a simple lemon glaze: lemon juice and powdered sugar.

Madeleine recipe by Katie of http://cookinginatinykitchen.blogspot.com

1 stick unsalted butter, melted and cooled to room temperature
1/2 cup superfine sugar (granulated sugar processed in coffee grinder/food processor)
1/4 cup powdered sugar
1/2 tsp. pure vanilla extract
a few drops of lemon extract
1/2 tsp. baking powder
2 whole jumbo eggs
1 jumbo egg yolk
pinch salt
1/2 cup cake flour
1/2 cup all-purpose flour

Sift all the dry ingredients together. In a 2nd bowl: whisk eggs and add lemon and vanilla. Once butter is cooled, whisk into the eggs. Gradually blend butter/egg mixture into flour, gently fold in until just mixed. Cover the bowl with saran wrap and refrigerate about 1 hour.
Preheat the oven to 375 degrees.
Melt 1 Tbsp. butter and brush a 12 Madeleine mold, and then flour the mold. Divide the batter evenly among the molds. Bake for 10-12 minutes, or until the cakes are lightly browned on the edges. Gently tap the mold on a table and slide onto a dish towel. Turn over so the pattern is on top. Let cool completely, then lightly dust with powdered sugar.
Optional to lightly glaze with lemon mixture.
Best day of, otherwise they freeze very well. If you do decide to freeze them, hold off on glazing until after thawed. You can take them out about 30 minutes before you are ready to eat them.
There should be a slight bump on the underside of the cakes.

Scottish Shortbread

I finally made some shortbread. It is so yummy and buttery. Even now, when I am not eating it, my mouth absolutely waters at just the thought of its yummy goodness. You can double the recipe if you'd like. There is no doubt that its a hit!

Scottish Shortbread

2 cups all-purpose flour

1/4 tsp. salt

2 blocks butter at room temperature

1 cup superfine sugar (process granulated sugar in a food processor/coffee grinder)

Preheat the oven to 275 degrees. Use a 9-inch round cake pan. (Optional: line the pan with a parchment paper circle) Sift the flour and salt together into a bowl, and whisk. In a separate bowl, cream the butter and sugar. Use your hands to gently mix the flour into the butter mixture until pea sized clumps. (As close as you can get is fine.) Do not overwork, this makes a lighter flaker shortbread. Pour the mixture into the pan and gently press down. Use your fingers and gently press along the edges. Then take a fork and poke holes all over the pan. Bake for about 1 hour. Until golden. Leave in the pan to cool completely. You can either cut into the desired shapes in the pan or invert onto a plate and then cut it.
(Next up Madeleine Cookies)

Triple Chocolate Chip Cookies

I have been trying to get a chocolate chip cookie that is not totally flat, or truly cake-like. This version is definitely getting there. 

Triple Chocolate Chip Cookies

1 cup + 5 Tbsp. unsalted butter, at room temperature
3/4 cup granulated sugar
1 1/4 cup packed light brown sugar
1 Tbsp. vanilla extract
2 eggs
4 cups all-purpose flour
2 tsp. baking soda
1/2 tsp. salt
1 cup chocolate chips (any flavor)
1 cup hershey's bars, chopped into 1/4-inch chunks
1 cup Ghirardelli 72% cacao chocolate, chopped into 1/4-inch chunks

Preheat the oven to 350 degrees. In a large bowl, beat together the butter and sugars until creamy. Add the vanilla and then eggs one at a time, beating well after each. In a second bowl, whisk together the flour, soda, and salt. Gradually add to the butter mixture, beating well after each addition. Stir in the chocolate chunks, this is the hardest part, the dough will be stiff. It is best to use baking sheets that have no sides. The cookies will bake more evenly. Use a tablespoon sized scoop and scoop dough onto cookie sheets about 2-inches apart. Lightly press down on the cookies, using your finger. Bake for 12-14 minutes, or until the outside edges are lightly browned. Let the cookies sit on the cookies sheets for 2 minutes and remove to wire racks to cool completely.

Wax paper
3 - large paper plates

To help the cookies retain their shape better: refrigerate the dough before baking.
A great way to share with friends: Separate the dough into 3 sections. Lay a piece of wax paper on a cutting board. Place one-third of dough onto wax paper, and use a second sheet to press down on top of the dough. Using a rolling pin, roll the dough out into about a 7-inch square, lightly wrap the edges of the paper over the dough to cover it completely. Chill the dough for about an hour.  Once the dough is cool and has had a chance to stiffen up, remove the top layer of paper. Use a sharp knife and cut the dough into 5x5's=25 pieces per third of dough. Take a paper plate, flip it upside down onto the top of the dough, carefully hold onto the bottom of the cutting board, while holding down the plate on the dough and flip it over so that the plate is on the bottom. Take a second paper plate, also upside down, and put this onto top of the dough. Holding onto the top and bottom plate, flip it over again, and then wrap the plate with plastic wrap. Now you are ready to share. Give to a friend with these instructions: bake at 350 degrees for 12-14 minutes.

Tiny Peanut Butter Chocolate Chip Cookies

Caution: Before making these cookies, note that they are very very very addictive. Trust me, I've succumbed to the powerful draw of the peanut butter god. And you know what, I am pretty happy with that.

Tiny Peanut Butter Chocolate Chip Cookies
From Hershey's Easy Baking, also on www.hersheys.com
yield 12-15 dozen (depending on what size you make them)

1/2 cup shortening, softened
3/4 cup creamy peanut butter
1/3 cup granulated sugar
1/3 cup packed light brown sugar
1 egg
3 Tbsp. milk
1 tsp. vanilla extract
1-1/2 cups all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
granulated sugar for rolling
chocolate chips (peanut butter and milk chocolate are good)

Preheat the oven to 350 degrees. Cream together the butters, then beat in the sugars until well mixed. Add the egg, milk, and vanilla, beating until mixture is light and fluffy. 2nd bowl, mix together the flour, baking soda, and salt. Gradually add a little bit at a time to the butter mixture, beating well after each addition. Chill the dough for at least 15 minutes, otherwise it is way too soft.
Use a 1/4 tsp. to measure the dough, and roll each into about 1/2-inch balls. Roll in the granulated sugar and put on baking sheets. Bake 5-6 minutes (or longer, if cookies are larger). Right after removing the cookies from the oven, lightly press a chocolate chip into the center of each cookie. Let the cookies cool on the cookie sheets for 1 minute and remove to wire racks to cool completely.
Peanut Butter Cookies (normal size), scoop 1 Tablespoon of dough and roll into balls. Roll each ball into granulated sugar and place on cookie sheets, press a criss-cross pattern into the top of the cookie with a fork, and lightly sprinkle the cookies with more sugar. Bake for 8-10 minutes or until lightly browned on edges.

Spiced Cutout Cookies

Yield: 160 cookies (This depends on how thin you roll the dough and the cookie cutter you use. The original recipe noted a yield of 9 dozen/108 cookies)

1 cup unsalted butter, softened
1-1/2 cups sugar
1 Tbsp. molasses
1 egg
3 1/4 cups flour
1 Tbsp. ground cinnamon
1 Tbsp. ground ginger
2 tsp. ground cardamom
2 tsp. ground cloves
2 tsp. baking soda
1/4 cup orange juice
1 Tbsp. orange zest

In a large mixing bowl, cream butter and sugar. Beat in molasses and egg. In a separate bowl; whisk together the flour and spices, add in the soda, whisk well. Separate the dough into 2 balls, wrap in saran wrap and chill for 1-2 hours to stiffen the dough a bit.
Preheat the oven to 350 degrees.
On a well floured surface, roll the dough to around 1/16-inch thickness, may need to reflour under the dough and keep the rolling pin floured. Cut dough with 2 1/2-inch cookie cutter dipped in flour. Place on ungreased cookie sheets.
Bake for 5-6 minutes, or until cookies are lightly browned on edges. Let cookies cool on pans for 2 minutes and remove to wire racks to cool completely.

This recipe comes from Delisa Narr, West Bend, Wisconsin, in the "Taste of Home Best Loved Cookies & Bars", Fall 2006 edition, page 103.

Pumpkin Whoopie Pies with Maple Cream Cheese Filling

I decided on these cookies for 'Girl's Night', after some help from by bff Kelsey. They just sounded like fun. I found this recipe on http://www.culinaryconcoctionsbypeabody.com/2008/09/28/i-was-doing-so-good/
If you would like the original recipe, check it out there. I only varied it slightly. And next time I make these cookies, you better believe there will be a next time, I am going to change it a little more. They were soooooooo good! I love new recipes, and thank you to awesome bloggers for that!

Pumpkin Whoopie Pies with Maple Cream Cheese Frosting
yield: I got 29 cookies, depending on the size scoop you use, it varies.

3 cups unbleached flour (or all-purpose)
1 tsp. kosher salt
1 tsp. baking soda
1 tsp. baking powder
2 Tbsp. cinnamon
1 tsp. ground ginger
1/2 tsp. ground nutmeg
1 cup granulated sugar
1 cup dark brown sugar, firmly packed (I suppose light brown sugar would work)
1/2 cup vegetable oil
6 Tbsp. Fat-free Vanilla Yogurt
3 cups chilled pumpkin puree (not pie filling)
2 large eggs
1 tsp. vanilla extract

Preheat the oven to 350 degrees. Line 3-4 baking sheets with parchment paper. I had to use 4 baking sheets. In a large bowl: spoon flour into measuring cups and pour into bowl, mixing a whisk, salt, baking soda, and baking powder. In a second bowl, whisk together the oil and sugars. Add the pumpkin and mix thoroughly, then add the eggs and vanilla. Again whisk thoroughly. Pour in the flour mixture and stir until completely incorporated, no flour lumps please.
Use a Tablespoon sized cookie scoop, must have a release mechanism, drop full Tablespoonfuls onto the pans. Space the dough about 1 inch between each cookie. Bake for 12-15 minutes. Test for doneness with a toothpick, making sure baked through. Cool the cookies on the pans until they come to room temperature. You can remove them to wire racks to cool completely, if you like.

Maple Syrup Cream Cheese Filling
3 cups powdered sugar
1/2 cup/1 stick unsalted butter, at room temperature
8 ounces cream cheese, at room temperature
3 Tbsp maple syrup
1 tsp. vanilla extract

 Using a hand held mixer, beat the butter until creamy, add the cream cheese, syrup and vanilla. Beat until combined. Beat in the powdered sugar only until combined.
Turn half of the cookies upside down, place a heaping Tbsp. of frosting onto each half and place other half of cookies on top, pressing down slightly. Put the assembled pies/cookies into the refrigerator for about 30 minutes. To store: Place in sealed containers and refrigerate.

Chai Shortbread

I saw this recipe in a Cooking Light magazine, courtesy of Juliana Grimes and Ann Taylor Pittman, December 2007 issue. I really liked their presentation, looks like a good Christmas idea...ok, I realize it's a little early, but I love, love, love Christmas! One thing about this recipe is that I would definitely double up on the spices next time, everything but the salt and pepper anyway.

Chai Shortbread
yield: 3 dozen cookies

1 1/2 cups flour (spoon into measuring cups)
1/8 tsp. salt
1/8 tsp. ground cardamom
1/8 teaspoon ground cinnamon
dash of ground cloves
dash of freshly ground pepper
3/4 cup powdered sugar
10 Tbsp. butter, at room temperature
1 Tbsp. ice cold water
Mixing Tools: Whisk, Wooden Spoon, and Fork

Combine flour and spices through ground pepper with a whisk. In a separate bowl, using a wooden spoon, mix together sugar and butter until creamy. Sure, you can use a mixer, but I like the hard way. Using the wooden spoon, gradually add the flour mixture to the butter mixture until it appears crumbly. Sprinkle the water over the dough and toss with a fork until the dough mostly comes together. Divide in half and shape into 2"x6" logs, wrap each log in plastic wrap and refrigerate for 1 hour.
Preheat the oven to 375 degrees.
Unwrap dough, one log at a time. Using a serrated knife, cut each log into 18 equally sized slices. Place dough circles at least 1-inch apart on two greased baking sheets, or use parchment paper. Bake for 9-10 minutes, until lightly browned around edges. Cool cookies on pans for a few minutes, and then place cookies on a wire rack to cool completely. You can use twine or ribbon to neatly present 8 cookies in a festive way.

1 cookie per serving=57 calories, 3.2 grams of fat, and 0.2 grams of fiber

Maple Leaf Cookies

2nd cookie of the weekend. I love fall, and these look just like the best fall cookie ever.
(The Ultimate Cookie Book; Tormont Publications)
Yield 4 dozen
1/2 cup unsalted butter, softened
3/4 cup maple syrup (I used Pure Maple Syrup)
1 egg
2 1/4 cups flour
Icing:
1 Tbsp. unsalted butter, softened
1 cup powdered sugar
1/2 tsp. maple extract (or 1 1/2 tsp. Pure Maple Syrup)
3-4 Tbsp. heavy cream
Cream butter until fluffy. Gradually blend in maple syrup and egg. Fold in flour gently. Wrap dough in plastic wrap and refrigerate until firm, 1 hour.
Preheat oven to 350 degrees. Lightly grease baking pans.

Roll dough out on well-floured surface to about 1/4 inch thickness. This is tricky. Keep your rolling pin floured. Cut out maple leaf shapes with a cookie cutter and bake 8-10 minutes, or until lightly golden brown around edges. Cool on wire rack.
Icing; cream butter and sugar. Add maple flavoring, then cream, 1 teaspoon at a time until you reach desired spreading consistency.
Spread icing on 24 of the cookies, then cover with the other 24 cookies to make sandwiches.

Maple Leaf Cookies and Buttermilk Spice Crisps

Buttermilk Spice Crisps

Ok, so it was an ambitous weekend. As to why I say this, well...I can't tell you yet. To be announced 5 days from now. I recently joined the Daring Bakers group and just completed my first challenge. But, shhh! it's a secret for the aforementioned time. I hope your excited, because it's awesome! In the meantime I also made 2 types of cookies this weekend. The following crisps being one of them.

Buttermilk Spice Crisps (Taste of Home; Best Loved Cookies & Bars)
Yield 6 dozen
1 cup butter, softened
2 cups sugar (yes I did sub again,  using Splenda Sugar Blend)
1/3 cup buttermilk
4 2/3 cups all-purpose flour
2 tsp. baking soda
2 tsp. ground cinnamon
1 tsp. ground allspice
1 tsp. ground cloves
1 tsp. ground nutmeg
In a large mixing bowl (note the amount of flour, it's going to get messy, so yes a large bowl); cream butter and sugar until light and fluffy. Beat in the egg and buttermilk. In a second bowl; combine flour, baking soda, and the last 4 ingredients. Gradually add the flour mixture to the butter mixture. Shape into 2 9-inch rolls; wrap each in plastic wrap (I used wax paper and then plastic wrap). Refrigerate for 4 hours or until firm.
When ready to bake, preheat oven to 350 degrees. Unwrap one cookie log and cut into 1/4-inch slices (should be able to get 36 cookies from each roll; I cut the log in half, and each half cut in half. Divide each 1/4 of dough into 3rds and then 3rds again.) Bake for 10-12 minutes. Cool on wire rack.

Poppy Seed Tea Cookies

1 cup butter, room temperature
1/2 cup powdered sugar
(variation: 1 cup powdered sugar, will make the cookies even more melt in your mouth; granted they will be slightly flatter, but it's worth it)
1 tsp. almond extract
2 cups flour
1 Tbsp. milk (optional); I use to bind the dough a little better
1 Tbsp. poppy seeds
extra powdered sugar for decoration

Heat the oven to 350 degrees.
In a medium bowl, cream butter and add almond flavoring. Add milk if desired. Mix in the sugar and make sure well blended. Mix in the flour a little bit at a time until dough is well mixed. If dough is too sticky to work with, it may not hurt to refrigerate it until workable. This never deters me.
Roll dough into 1-inch balls and place on ungreased cookie sheet, 2-inches apart. Bake 10-12 minutes, or until cookies are lightly browned on bottom. Cool on wire rack. When completely cooled, roll cookies in powdered sugar, sometimes I roll them twice. These are so good, you won't be able to stop eating them :)

(This is my personal version of Russian Teacakes/Mexican Wedding Cakes)