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Posts Tagged ‘cookies’

Shortbread

In by Amy, Cooking for N00bs, Dessert First, This is Why John's Fat. on December 12 at 12:39 am

Cooking time: 35 minutes | Originally enjoyed on: 12/9/2009

A couple of days ago, Katherine and I took a study break from Dead Week to make dozens and dozens of cookies. We used a recipe from Katherine’s mom, who allegedly got it from an Australian family. After, we delivered them to friends, teachers, and neighbors.

Dip shortbread into melted semi-sweet chocolate for an extra-tasty treat.

I’ve never made shortbread, but this recipe was easy and tasty enough, mostly due to copious amounts of BUTTER.

Ingredients (yields 36 cookies):

  • 1 lb plain flour, or about 2 3/4 cup
  • 1 lb butter (4 sticks)
  • 1/2 lb corn starch, or about 1 3/4 cup
  • 1/2 lb icing sugar, or about 1 3/4 cup

You can also vary the amount of ingredients; Katherine’s mom has baked with less butter with successful results.

Mix dry ingredients (flour and corn starch). In a separate bowl, mix together butter and sugar until crumbly. Combine mixtures.

Roll dough into balls and press onto a lined cookie sheet. Bake at 325 degrees for 25 minutes, or until golden brown. Tip: place a pan with some water on a rack underneath the cookie sheet, to prevent burning the bottoms of the cookie.

Afterward, we dipped the cookies into melted chocolate and put them out on the balcony in the freezing cold to let everything set in. You can also roll the cookies in nuts or sprinkles. Make sure you let the cookies cool first, or they might break when you’re decorating them.

Another tip: use a double boiler so the chocolate won’t burn. You can use an actual double boiler, or an improvised one out of two stacked pots–just make sure the top pot with the chocolate doesn’t touch the water; the chocolate should melt by steam alone. Due to a temporary shortage of pots, I used this “fancy contraption”:

Improvised double boiler: one rice cooker, another smaller rice pot, and a netted strainer.

Enjoy! Beware: this cookie crumbles VERY easily — eat in a safe area!

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Nadia’s Carrot Cake Cookies

In by Katherine, Dessert First, Uncategorized on December 7 at 9:52 pm

Check out our new Press section above for a roundup of sites featuring our Periodic Table Cupcakes, including Wired, Serious Eats, and the Huffington Post’s blog.  If you’re new to Foodie Friday, welcome!

These delectable desserts put a spin on a classic favorite — carrot cake cookies with cream cheese icing glaze.

There’s something about cinnamon and brown sugar that is just perfect for wintertime.  These carrot cake cookies, developed by Nadia, get their fluffiness from baking soda, and are studded with nuts and raisins.  The zigzag icing glaze drizzled on top makes these a treat for the eyes as well as the mouth.

Nadia has graciously shared her recipe:

1 1/8 c all-purpose flour
2 tsp cinnamon
1/2 tsp baking soda
1/2 tsp salt
1 stick butter, softened
1/3 cup plus 2 tbs packed brown sugar
1/3 cup plus 2 tbs granulated sugar
1 egg
1/2 tsp vanilla
1 c grated carrot (approximately 2 large carrots)
1 c walnuts, chopped
1/2 c raisins

1. Whisk together flour, cinnamon, baking soda, and salt in a small bowl.
2. Beat together butter, sugars, egg, and vanilla in a bowl with a mixer at medium speed until pale and fluffy.
3. Mix in carrots, nuts, and raisins. Add flour mixture and mix until just combined.
4. Chill dough for at least 1 hour.
5. Drop cookies by tablespoonfuls onto baking sheets. Bake at 375 for 12-16 minutes until cookies are lightly browned.
6. Cool completely on wire racks.
7. Make cream cheese glaze: Beat 2 oz cream cheese and 1 tbsp unsalted butter until combined. Add 1 c sifted powdered sugar and beat until incorporated. Add 1/2 tsp vanilla and 1 tsp milk. Beat until smooth. Add more milk if necessary to thin.
8. Spoon glaze into a Ziplock bag and snip off a small hole in the corner. Pipe over cooled cookies and let set. Makes about 2 dozen bit- sized cookies.