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Entries tagged with 'A Cookie a Day 2009'

Cook the Book: Mallowmores

Serious Eats Caroline Russock 3 comments

These Mallowmores are a homemade version of the chocolate-dipped graham cracker topped with marshmallow cookie that goes by many different names. You know the one, its similar a s'more with but with out the sticks and the campfire. More

Cook the Book: Chocolate Chunkocino Cookies

Serious Eats Caroline Russock 3 comments

After baking up a batch I realized that there was nothing embarrassing about these cookies, save for their unfortunate name. The dough is not that different from the Toll House version, just a bit more brown sugar and less white. The cacao nibs and ground coffee lend a wonderfully adult bitter richness. And the extended chill in the fridge makes for cookies that are nice and crunchy on the outside, but chewy and just underdone enough in the center to make them a guilty pleasure. More

Nutella Linzer Cookies

Serious Eats Caroline Russock 2 comments

The following recipe is from the December 30 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! Nutella is a beautiful thing. Chocolate and hazelnuts brought together into a creamy spread—what's not to... More

Cook the Book: Pistachio Macarons

Serious Eats Caroline Russock 8 comments

My experience with French macarons is sadly limited. Sure there were a few wonderful ones in France and a handful of lesser-good versions from New York bakeries, but all in all, I haven't eaten more than two dozen in my life. More

Cook the Book: Matcha Tea Leaf Shortbreads

Serious Eats Caroline Russock 5 comments

With my tea obsession in full swing I was thrilled to see this recipe for Matcha Tea Leaf Shortbreads in Unforgettable Desserts by Dede Wilson. They are little shortbreads cut into the shapes of leaves with the addition of matcha, a powdered form of green tea incorporated into the dough. More

Cakespy: Turn Leftover Christmas Cookies Into Croutons

Serious Eats cakespy 6 comments

Though they follow the same general idea as savory croutons—baking and flavoring dried-out carbohydrates to give them a second wind—this version is composed entirely of sweet ingredients. The applications for these crunchy, sweet little nuggets are virtually endless—they can be used as an ice cream topping, a rich eggnog or hot chocolate garnish, or as a buttery delight all their own. More

Cook the Book: Florentine Bars

Serious Eats Caroline Russock 2 comments

I assumed that something this perfect would require baking skills superior to my own, but they are fairly basic in technique. Three steps in fact: a basic shortbread, a caramel topping with plenty of almonds and dried cherries mixed in, and a finishing drizzle of dark chocolate. More

Cook the Book: Meringue Kisses

Serious Eats Caroline Russock 1 comment

[Flickr: freakgirl] In my experience we all tend to fill up during the savory part of the holiday meal, leaving the sweet meal-enders barely touched. In an effort to cope with this dessert neglect I purpose offering a cookie plate... More

Cook the Book: Thick and Chewy Chocolate Chip Cookies

Serious Eats Caroline Russock 7 comments

These tasted shockingly professional, as if they came from a bakery and not my own humble kitchen. Uniformly flavored, crisp on the edges and chewy within, and damn good. More

Jam Thumbprints

Serious Eats Caroline Russock Post a comment

The following recipe is from the December 23 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! The whole time that I was baking these Jam Thumbprints from America's Test Kitchen Family Baking... More

Cakespy: Holiday Eggnog Nanaimo Bars

Serious Eats cakespy 6 comments

This variation is heaped with serious holiday cheer including a spicy, nutty white chocolate top layer and a rich, creamy, eggnog-and-booze-infused middle layer. More

Cook the Book: Glazed Lemon Cookies

Serious Eats Caroline Russock 8 comments

The cookies have a very crisp texture, and a pronounced lemon flavor both aromatic and tart. But the nicest part of these cookies is that the lemon flavor is sharp and bright, and there's something about them that bring to mind a refreshing glass of lemonade or a scoop of lemon sorbet. More

Cook the Book: Black and White Cookies

Serious Eats Caroline Russock 7 comments

For me, black and white cookies are about two things—visual appeal and icing appreciation. I couldn't wait to replicate these deli favorites at home, to see just what goes into that lemon-scented cakey cookie and what kind of magic made that sweet, sweet icing. More

Cakespy: Moldy Mice Cookies

Serious Eats cakespy 9 comments

Mexican wedding cakes, snowballs, kourambiedes, Armenian sugar cookies, Viennese crescents, sand tarts, Russian teacakes—as varied as this international sampler of cookies may sound, they really do amount to basically the same thing: a buttery, usually nutty, melt-in-your mouth treat, liberally coated with confectioners' sugar. More

Cook the Book: Almond Biscotti

Serious Eats Caroline Russock 6 comments

The finished biscotti emerge just barely browned, crunchy, and thankfully nothing like those sad coffee shop specimens. These homemade biscotti have layers of crunch and softness, and a wonderful crumb. More

Cook the Book: Edible Christmas Tree Decorations

Serious Eats Caroline Russock 2 comments

These Edible Christmas Decorations from Nigella Lawson's Nigella Christmas are another sweet way to (pardon the pun) spruce up your tree. They also make wonderful additions to any tin of cookies since they serve two purposes: to be tasty and look festive on a tree. More

Cook the Book: Christmas Cornflake Wreaths

Serious Eats Caroline Russock 5 comments

As it turns out, these Christmas Cornflake Wreaths are another one of Lawson's deliciously appealing ventures into the realm of bad taste that comes one a year. A stick of butter and a bag of mini marshmallows are the base for her semi-upscale version of this childhood pleaser. The puffed rice is replaced by corn flakes, adding a bit more corny flavor and an entirely different texture. The vanilla is assisted by almond extract and sesame seeds—not exactly kid's stuff. More

Serious Cookies: Chewy Gingersnaps

Serious Eats Gina DePalma 21 comments

[Photograph: Gina DePalma] Aficionados of ginger cookies fall into two camps, I've been told. Purists may insist on that literal "snap" in a gingersnap, but I am more open to interpretation. My ideal ginger cookie is soft and chewy on... More

Panforte

Serious Eats Caroline Russock 1 comment

The following recipe is from the December 16 edition of our weekly recipe newsletter. To receive this newsletter in your inbox, sign up here! Panforte is a traditional Italian Christmas sweet. It's the Tuscan equivalent of fruitcake, sweet and spiced... More

Cook the Book: Cranberry and White Chocolate Cookies

Serious Eats Caroline Russock 11 comments

The dough uses equal parts oats and flour which makes for a cookie with the toothsome bite of an oatmeal cookie but a lightness that belies their hefty shape. The tart cranberries balance out the white chocolate's sweetness, and the pecans complement the oats with an earthy, nutty crunch. More

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