'A Cookie a Day 2010' on Serious Eats
Sarabeth's newly realeased cookbook, Sarabeth's Bakery is filled with gorgeous step-by-step photos, especially helpful for baking beginners. But for those who prefer to keep it sweet and simple, cookies and jams are as easy as can be. And since it's the final week of our whirlwind month of cookie baking,all this week we will be sharing cookie recipes from Sarabeth's Bakery including her signature Rugelach, crisp Shortbread, and Chocolate Clouds.
While these Scribble Cookies from My Sweet Mexico aren't necessarily a traditional Mexican sweet, author Fany Gerson's childhood fondness for them guaranteed them a spot in her cookbook. These are the kind of cookies that little kids dream about—sandwiches of shortbread and creamy chocolate filling topped with squiggles of even more chocolate.
While baking these little White Pecan Cookies from Fany Gerson's My Sweet Mexico I thought they were going to be almost identical in texture to the Amaretti I had made a few weeks ago. Sure, there was the almond versus pecan factor, but a nut is a nut, right? As it turned out, these cookies couldn't be more different from their Italian cousins.
Fany Gerson's My Sweet Mexico is a gorgeous journey through Mexico fueled by icy paletas, warm chocolate caliente, and plenty of pan dulce. Gerson, a New York-based pastry chef, has put together a coffee-table-worthy dessert book devoted to the vast and varied sweets of Mexico. Enter to win a copy here.
No one bats an eyelash when it comes to adding a dash of salt to an otherwise sweet recipe, but when you go and add a touch of spicy pepper to cookies, things start to get a little crazy. These Salt-N-Pepper Sandwich Cookies from Matt Lewis and Renato Poliafito's Baked Explorations add white pepper to their version of homemade Oreos, and I've got to say, they're pretty genius.
The index of Baked Explorations reads strikingly similarly to the dessert section of Betty Crocker or Fanny Farmer from the mid-60s with recipes like griddle cakes, devil's food cake, and buttermilk pie. Enter to win a copy here!
Possibly the most festive recipe in the The Gourmet Cookie Book: these Glittering Lemon Sandwich Cookies. Dusted in sparkling sanding sugar, the little lemony cookies are filled and sandwiched together. They really do look like they should be hanging from the branches of a Douglas fir.
This is one of the easiest recipes I've tackled so far for Cookie Month 2010—basically just a matter of getting all the ingredients mixed into a sticky dough, then plopping them on a cookie sheet. The wafter-thin, brittle and chewy almond flavored Lace Cookies turn out looking like the ones from the ribbon-tied bakery box.
[Photograph: Romulo Yanes] The rationing of flour that occurred during World War II was the inspiration for all sorts of unlikely oat-based recipes featured in Gourmet magazine in an article titled, "The King's Porridge." Recipes included an oaty haggis, oat...
I have to think that these Chocolate Peppermint Bar Cookies from The Gourmet Cookie Book were designed with mint-chocolate lovers in mind. They begin with a great brown sugar-cocoa dough with a great brownie-meets-cookie chewy crunch. Once the dough is mixed, little chunks of red and white peppermint candies are mixed in along with chocolate chips. While the cookies bake, the peppermint candy shards melt into the dough, running little ribbons of mint flavor throughout.
These Mocha Toffee Bars made their debut in the December 1987 issue of Gourmet magazine. The recipe, adapted from The Gourmet Cookie Book, is a pretty spectacular example of sweet-meets-salty, a trend that has gained popularity in recent years—it must have seemed pretty outrageous in the late 80s.
They're a decidedly grown-up no-bake cookie. The dough is a mixture of bourbon macerated raisins, chopped pecans, and crushed chocolate wafer cookies spiced up with a warm mix of cloves, ginger and cinnamon. Since the dough isn't baked, the bourbon really has a chance to make its boozy presence known.
Continuing our cookie coverage—A Cookie a Day 2010—we'll be traveling back in time this week with recipes from The Gourmet Cookie Book. We'll journey to 1943 with a recipe for Scotch Oat Crunchies, to 1978 in New Mexico with Southwestern Bizcochitos, and embrace the decadence of the '80s with Bourbon Balls and Mocha Toffee Bars. Enter to win a copy here.
Palmiers are some of my favorite cookies. I'd always thought of them as the perfect combination of flaky pastry dough and crisp cookies mixed with just the right amount of caramelized sugar. But this recipe for Cardamom Caramel Palmiers from Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies by Alice Medrich took these cookies to the next level by mixing in aromatic cardamom and a pinch of salt.
It seems only right to begin A Cookie a Day 2010 with a chocolate chip cookie recipe, because, well, we love chocolate chip cookies. These wafer-like Ultrathin Chocolate Chunk Cookies from Alice Medrich's Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies fall solidly into crispy and chewy territory. The chew comes from the addition of rolled oats and the crispness from a dough that spreads super thin (and super fast) during baking. For me these thin, crisp chocolate chip cookies possessed an almost potato chip element, salty and virtually impossible to stop eating.
We are embarking on a crazy whirlwind month long of holiday baking. Inspired by last year's A Cookie a Day 2009, we will feature a cookie recipe each day in December. We've stocked up on the butter and sugar, broken out the cookie sheets and stand mixers, and assembled an artillery of cookie-centric cookbooks to share with you. And now, without further ado we are happy to bring you our first installment of A Cookie A Day 2010! Alice Medrich's Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies. Enter to win a copy here.
After baking up a batch of these Goldies from Alice Medrich's Chewy Gooey Crispy Crunchy Melt-in-Your-Mouth Cookies I realized that they were the perfect cookie building blocks for all sorts of inspired sandwich cookies. On their own these crisp, vanilla...