Cookie Fest 2007 - recipes and photo

Cath...I'd definitely make them. The dough is easy to handle and delicious. And I'd be

generous with the final sprinkling of cinnamon & sugar. They caramelized so nicely on the top...delish!

 
Interesting note about rolling in the crescent roll fashion...my friend Hope gave them a little

curve and then gently pressed the outside edges down so the filling didn't come out.

And I know about the spirals. Such a great idea....I'll have to try that too.

 
The cardomom was the batch I thought may be too dry, so I added an egg. Then I made

the same version with ginger, as the recipe was written (no egg). They were both on the crispy side, but the egg version was crispier. Personallly, I liked the ginger better. When I make the cardomom again, I'll probably bump up the quantity. I was tasting A LOT of cookies that day, but the cardomom wasn't very apparent. I probably blew my palate out long before I tried them, but still, I like cardamom and I prefer a more assertive flavor.

The friend who made the white chocolate cranberry lavender cookies is actually writing a book on lavender. She made up the recipe that morning! It was beautiful although again, the lavender flavor was subtle.

I'll pass it along as soon as I get the recipe.

 
The rest of the pictures are loaded up in a slideshow if you're interested...

I caught a couple shots of interesting things in that commercial kitchen...worth noting...check out how they store the frosting tips. I love the doughnut wheel. And that big white machine is a dough cutter. As Hope explained, you put your dough in the tray at the bottom and pull the lever to bring the blades down. It cuts the dough in uniform pieces.

If you want to move faster through the slideshow, hover your mouse over on the right and you'll see an arrow. Click on that to scroll through....or sit back and watch the show. smileys/smile.gif





 
What a cool project! Wish I was there, both to bake as well as to eat those yummy looking cookies!!

Wow, that musta been a dream, to do your Christmas baking in a commercial kitchen! And they all look so good.

Thanks for sharing it with us smileys/smile.gif

 
What a Revelation! Rugelah is a Beautiful Thing! (m)

I've led a sheltered life. How I (a western, Anglo girl) could reach the ripe age of 51 before experiencing these cookies must be a freak circumstance. While a long process, it was thoroughly enjoyable baking session last night. The end result is absolutely delish!!. My hubby came home and would have demolished the entire batch, had I not finally banished him from the kitchen. Thanks for changing my life!

 
Randi, I have to thank you for your idea of lavender in olives. I didn't get a second crop of

lavender flowers this year but I did use your idea generally, and added lavender stems to some French black olives that I was marinating with herbes de Provence. I added the lavender a week later and it made such a huge difference.

I'm sure it's a personal preference only, but I think this worked better than the imported version.

Yummies

 
Thanks from me, too. They were a big hit at my Italian-theme summer lunch, along with the

fennel-lemon ones. (Mixed-together leftovers were yummy, too.)

 
Shaun, could you post the menu you used? I'd like to know what goes into an Italian theme. Thanks!

 
REC: Lavender Sugar Cookies w/Cranberry & White Chocolate

Lavender Sugar Cookies w/ Cranberry & White Chocolate
By Kris Dews, Seattle cooking school instructor



· 2 3/4 cups all-purpose flour

· 1 teaspoon baking soda

· 1/2 teaspoon baking powder

· 1 cup butter, softened

· 1 1/2 cups lavender sugar

· 1 egg

· 1 teaspoon vanilla extract

· 1 cup white chocolate chips or bits

· ½ cup dried cranberries

1. Preheat oven to 375 degrees F. In a small bowl, stir together flour, baking soda, and baking powder. Set aside.

2. In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients.

3. Fold in the white chocolate chips & dried cranberries.

4. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets.

5. Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks.

 
Cookies, cookies, and MORE Cookies!

Okay, today's paper had an article about cookies...and includes some really great recipes.

The instructor in the article is my friend, Hope Sandler. She's the one who helped us score that commercial kitchen space on Saturday. And now for a bit of trivia...Hope is also the one who launched the first Sur La Table cooking classes.

Her recipes are rock solid. Here's a link:

http://seattlepi.nwsource.com/food/343163_cookies12.html

 
Last summer it was

Roasted olives with lavender
Roasted olives with lemon and fennel
---
Eggplant bruschetta
Cured sardines
----
Artichoke frittata
Farro and cucumber salad
Peppers baked with tomatoes and anchovies
Mushrooms with mint and tomato
Grilled zucchini with oregano
---
Lemon tart

 
And the year before that it was

Marinated olives (with herbs, fennel seed, lemon, anchovies)
Sfogliata (a multilayered Sicilian bread filled with anchovy and oregano)
---
Marinated goat cheese (with herbs and sun-dried cherry tomatoes) with crostini
Marinated red peppers with oregano
Herb-stuffed tomatoes
Ligurian vegetable tart
Stuffed eggs with mint
---
Lemon semifreddo
Amaretti

 
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