Brownie Roll Out Cookies

I try to make chocolate things for the other people in my life because they just are not for me. Chocolate  – meh-ish to me. This seemed like an interesting idea though. Kind of, basically, a chocolate sugar cookie and then you can mess about with the toppings. Toppings that are mostly sugar and I do love the crunch of that.

D&D_2593I remember when I first started making my favorite sugar cookies,  I would just put plain old white sugar on them. They were beautiful and I just loved the crunch. The Boy did too. So simple – nothing extra to buy and just lovely. I see these cookies in the same light. I’ve said it so many many times, simple is often just the best.

I really like to get input on what I do and the Boy is always an interesting source. See his ideas below.

3 cups all-purpose flour
1/2 tsp salt
1/2 tsp baking powder
16 Tbs unsalted butter, softened
1 1/2 cups sugar
2 large eggs
1 tsp vanilla
2/3 unsweetened cocoa
Sanding sugars

Preheat oven to 350 degrees. Line a baking sheet with parchment. Over a piece of waxed paper, sift together flour, salt, and baking powder. In a bowl of a stand mixer, beat together butter and sugar. Add eggs, one at a time then add vanilla and cocoa. Add flour a little at a time and mix until smooth. Wrap in plastic and chill for at least an hour.

Roll out dough on a lightly floured surface about 1/4 inch thick. Cut into desired shapes. Place on baking sheet, top with any kind of crunchy sugar (this time raw sugar and pretty white sanding sugar), and bake for 8 to 11 minutes until edges are firm. Transfer to a wire rack to cool.

Source: smittenkitchen.com/2008/04/brownie-roll-out-cookies/

Dough 31 December 2017

Bake 4 January 2018 @ midnight – lovely. Ugh – it is just what I do. I cannot help myself.

Bake 5 minutes, turn, and bake for 3 more.

New idea for toppings – mostly from my chief taste-tester – the Boy – raw sugar/Maldon and cayenne. Or brickle bits maybe w/some cayenne as well.

Really easy dough to roll out which make it a favorite for me because I pretty much hate rolling out dough for cookies or crackers – kind of  totally annoying.

Buttery Sugar Cookies

I have my favorite sugar cookie recipe that I make every Christmas and on a lot of other holidays (Mardi Gras, St. Pat’s, um, and other stuff, I’m sure – don’t do anything for the non-holiday Valentine’s Day – blech.) But it is always my favorite Christmas cookies and I’ll be damned if they do not stand the test of time.

That said, I wanted to give this new-comer a chance. And hello, and hell, yes. Excellent cookies – different, but still very very good.

D&D_255716 Tbs unsalted butter, softened
1 cup sugar
1/2 teaspoon salt
1 large egg
1 teaspoon vanilla
2 cups all-purpose flour
1 cup coarse sanding sugar – more colours the better

Beat together butter, sugar, and salt in a large bowl of a stand mixer until pale and fluffy, about 3 minutes. Beat in egg and vanilla. Slowly mix in flour.

Half the dough and press each half into a disk, then wrap in wax paper. Put each disk in a resealable plastic bag and chill until firm enough to roll into balls, about 1 hour. I left mine in for 2 days – worked just fine. Preheat oven to 350°. Line baking sheet with parchment

Work with 1 piece of dough at a time and roll a tablespoon of dough into a ball, then roll that ball in coarse sanding sugar in a shallow bowl to coat. Move fast and don’t let dough get soft – if it does – back the fridge it goes. Place balls 2 inches apart on a lined baking sheet. With the flat bottom of a glass, flatten balls into 2-inch rounds. Add more sugar. I did.

Bake cookies until bottoms are golden, 12 to 15 minutes total. Cool on sheets 2 minutes, then transfer with a spatula to racks to cool completely. Make more cookies with remaining dough on cooled (important) baking sheets.

Source: Gourmet

I really liked these cookies. They were different than the typical roll-out sugar cookies and that, in my opinion, is not a bad thing. I love to bake, but rolling out cookie dough – not my favorite thing to do. I am kind of lazy that way.

Blueberry Muffins

I am not a usual fan of self-rising flour. I mean you can make self-rising flour out of all-purpose flour is you want to – not too difficult. But I went ahead and made the “investment” for this recipe. I always keep frozen organic blue berries in the freezer and thought this just might work really well. We will see how I modify this recipe – in my head some lemon zest should be involved, but since is the first time I have made this recipe, I will be true to it.  Or try to. And then at some point in the future, maybe, modify it.

D&D_18702 3/4 cups King Arthur unbleached self-rising flour
3/4 cup granulated sugar
3/4 cup buttermilk
1/4 cup vegetable oil
2 large eggs
1 teaspoon vanilla
1 to 1 1/2 cups fresh or frozen blueberries
Sanding sugar

Preheat oven to 400°F. Prepare the muffin pan by lining them with papers, then spraying the papers with non-stick baking spray; this helps release the muffins from the papers. Whisk together the flour and sugar over a piece of waxed paper.

In a bowl, whisk together the milk, oil, eggs, and vanilla. Add to the dry ingredients, stirring until the flour is moistened; it will be a bit lumpy. Quickly and gently stir in the blueberries. Fill the muffin cups 3/4 full; sprinkle muffins with sanding sugar.

Bake the muffins for 20 to 25 minutes, or until they’re golden brown and a toothpick inserted into the center comes out clean. Remove the muffins from the oven, and allow them to cool for 3 to 5 minutes in the pan. Remove them from the pan and serve warm or at room temperature. Wrap airtight and store at room temperature for several days; freeze for longer storage.

29 May 2017 – These were easy to make, but somehow they were on the dry side. Need to investigate because I like a recipe where I have everything on hand, but I wonder what I need to do for a more moist muffin.

Source: King Arthur Flour

I really need to read reviews before I make a recipe – lots of people substituted melted butter for the oil. I will certainly do that next time. I will say though, the berries, at least did not all sink to the bottom and that was a blessing.

The Boy really liked these and that is enough for me.

 

Shortbread

Shortbread is an odd little cookie if you ask me. It is not sweet, much, and can be a bit difficult to work with, but I am a fan. Although it is not the first thing I would go for in the baking/cookie department. I think is pretty much amazing with tea though, I guess that is because it is a Scottish biscuit in origin. And I have to say, I do sort of mess with the general idea of shortbread – see: vanilla and sanding sugar.dd_1583

2 cups all-purpose flour
1 cup unsalted butter, softened
1/2 tsp salt
1/2 cup confectioners’ sugar, sifted*
1/2 -3/4 tsp vanilla (optional, well, not really)
Sanding sugar (optional, nope, not really)

Preheat oven to 325 degrees. In the bowl of a stand mixer, beat butter until slightly lighter in color and smooth. Sift confectioners’ sugar and salt over a piece of waxed paper. Beat with butter until light, fluffy, and smooth. Add a bit of vanilla if preferred.

Sift flour over waxed paper. Add flour and mix until just incorporated. Scrape soft dough onto plastic wrap. Cover with more plastic wrap and pat until a bit thin. Rest in the refrigerator for at least an hour – it needs to be firm to the touch.**

Using flour, roll out shortbread dough until it is 1/4 inch thick. Use your favorite cookie cutters (my mom’s) or a biscuit cutter and put the cookies on a parchment-lined baking sheet. Cool the cookies in the fridge for at least 30 minutes. Sprinkle with sanding sugar or whatever sugar you feel inclined to use.

Bake until the tops are golden, about 12-14 minutes. Let cool for a few minutes on the baking sheet and then move to a wire rack to cool completely.

* confectioners’ sugar always needs to be sifted. It is just a given.

** I chilled overnight because I am kind of lazy that way. Well, not really. Here’s the deal – I make a dough one night and bake it later, usually the next day. It works because I can do each step – make and then bake the next day – because during the week my baking occurs after work. I also justify this by the fact that I have read that cookie dough gets better with a bit of time in the fridge. Sure – that works for me – after all I’m making cookies during the week, not just on the weekend.

I have had this recipe in my cookie binder, yes, I have that, for a long time and I think trying to find the source of this recipe when the title is only “shortbread” is nigh on impossible. So I won’t but will thank the gods that be for a pretty good recipe that I messed with just enough to make be really happy.

 

Best Sugar Cookies

D&D_1165

Sugar Cookies

Remember when I was “devastated” over a lost sugar cookie recipe? I really did look everywhere, which to me meant I looked in binder after binder and I decided one thing – I’m bloody terrible at keeping up with recipes. Once I pull them out of the binder everything pretty much goes to hell. I finally found this recipe on the back side of another cookie recipe that I had been planning to make for a few weeks – duh, turn things over. This is not the first time this has happened. Sad.

That said, I’ve been making this sugar cookie recipe for about ever – over ten years now. Originally, I made this for Christmas – Christmas Eve in particular, but with so much other stuff going on, I kind of pushed these into the new year and I don’t think that’s a bad thing. A few years back I started making these for Mardi Gras. I had the colored sugars for it, but that was about it.

The cookie cutters I used for a few year are those of my mom. She had a set of card suits cookie cutters – spade, heart, diamond, club – which is kind of strange to be honest, but she was a great card player, especially with her sister. I never could get the hang of gin rummy. But I am happy to have these cookie cutters – along with a couple of others. They have been around as long as I can remember.

I do like to order weird colors of sanding sugars (those are usually the ones on sale), so one year I got a dark purple and a pale green – both from William-Sonoma. When you mix the pale green with a Christmas green, it works. Kind of like when you mix orange and yellow together you get the gold that you’re looking for  – the Mardi Gras colors.

Truth be told, I have ordered Mardi Gras cookie cutters for our pot luck at work. This makes me happy. I guess it’s just the simple things – or maybe I’m just a bit simple.

So here’s the recipe from the Food Network Kitchens – at least I think that’s where it is from. Again – me a keeping up with recipes – ugh.

1 cup unsalted butter, softened
1 cup sugar
2 large eggs, slightly beaten
1 tsp vanilla
3 cups all-purpose flour
2 tsp baking powder
1 tsp salt

Preheat oven to 350 degrees. Over a piece of waxed paper, sift together flour, baking powder, and salt.

In the bowl of a stand mixer,  cream together butter and sugar until light and fluffy. Beat in eggs, one at a time and then the vanilla. Sift flour into butter mixture, 1 cup at a time until just combined. Dump out onto plastic wrap and shape into a disk. Cover with plastic and chill 3 to 4 hours.*

Roll out dough until 1/4 inch and cut into shapes with cookie cutters. Brush and sprinkle with colored sugars. Bake on a parchment-lined baking sheet for 8 – 10 minutes until edges are slightly golden. Remove cookies to a rack to cool completely.

December 2002 – best sugar cookies ever
January 2003 – bake on parchment, spilled sugar comes off easier than a Silpat – for cast boy – granulated sugar is pretty too.
24 December 2003 – 8 minutes, to D&S for Christmas Eve
24 December 2004 – vvg as always
24 December 2006
December 2007
December 2008
February 2012 – Mardi Gras
28 January 2014
19 January 2016 – Mardi Gras practice

*Or overnight. This dough keeps pretty damn well for a few days as long as it is properly wrapped.