Just learned today is National Cookie Day. Anyone making cookies? Whatcha' makin'? :-)
- Thread starter pat-nocal
- Start date
Got a Springerle mold or rolling pin? These Soft Glazed Gingerbread cookies just came on
my radar this morning made by a not-so-near-to-me friend. If she were closer I'm pretty sure I'd be noshing on one right now....they look like a really nice cookie -- perfect for this time of year.
The recipe she made is from Tartine cookbook so I googled and found the recipe (at the link). Think I'm going to need to get a mold soon and give them a try. They sound like delightful cookies
http://danatreat.com/2011/12/my-favorite-gingerbread-cookies/
my radar this morning made by a not-so-near-to-me friend. If she were closer I'm pretty sure I'd be noshing on one right now....they look like a really nice cookie -- perfect for this time of year.
The recipe she made is from Tartine cookbook so I googled and found the recipe (at the link). Think I'm going to need to get a mold soon and give them a try. They sound like delightful cookies
http://danatreat.com/2011/12/my-favorite-gingerbread-cookies/
I spent much of Saturday making cookies for my suppliers and I just....can't...bake today!
Saturday was very involved, making decorated sugar cookies and holiday themed candy coated oreos. To top it off, each one was heat sealed in its own cello bag.
And then yesterday my niece came over and we baked together and made dinner together (which was so incredibly wonderful!)
But I can barely look at the kitchen today....
Tomorrow it starts again - baking for several holiday get togethers!
Saturday was very involved, making decorated sugar cookies and holiday themed candy coated oreos. To top it off, each one was heat sealed in its own cello bag.
And then yesterday my niece came over and we baked together and made dinner together (which was so incredibly wonderful!)
But I can barely look at the kitchen today....
Tomorrow it starts again - baking for several holiday get togethers!
I think this is the one I own
I bought it many years ago. Basically you just lay the cello bag over the contraption and close the lever. Depending on the temperature you set, a red light will come on which signals that you can lift the lever. It can add weeks to baked goods
https://www.papermart.com/sealers-with-cutters/id=18857?SearchItemNumber=2930200C
I bought it many years ago. Basically you just lay the cello bag over the contraption and close the lever. Depending on the temperature you set, a red light will come on which signals that you can lift the lever. It can add weeks to baked goods
https://www.papermart.com/sealers-with-cutters/id=18857?SearchItemNumber=2930200C
Of course. Recipe: Melt in Your Mouth Chocolate Sugar Cookies
Melt-In-Your-Mouth Chocolate Sugar Cookies
Servings: 56 cookies
Ingredients:
1-1/2 cups (188g) all-purpose flour
1/2 cup (60g) unsweetened Dutch process cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (113g) unsalted butter, at room temperature
1-1/2 cups (300g) granulated sugar
1/2 cup (113g) vegetable shortening, melted and cooled slightly (don't cool it too long or it will just solidify again)
1 large egg
1-1/2 teaspoons pure vanilla extract
Directions:
Preheat oven to 375°F (190°C).
In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together on medium speed until light and fluffy, about 3 or 4 minutes. Note that it won't get too fluffy because there's so much more sugar here than butter. Scrape down the sides of the bowl and add the melted vegetable shortening. Beat well, then add the egg and vanilla, and beat again to incorporate. The mixture should now be very fluffy.
Turn the mixer down to low and add the dry ingredients, mixing until just barely combined.
Using a small cookie dough scoop or a tablespoon, portion the dough onto the baking sheets about 2 inches apart to allow for spreading. These cookies will spread out and puff up quite a bit as they bake, but they'll flatten out again as they cool.
Bake for about 14 minutes, until firm around the edges and the tops begin to crack, rotating the baking sheet halfway through the baking time. Watch carefully near the end of cooking time. They burn quickly. Allow to cool on a wire rack for a few minutes before removing the cookies from the pan and allowing them to cool completely.
Melt-In-Your-Mouth Chocolate Sugar Cookies
Servings: 56 cookies
Ingredients:
1-1/2 cups (188g) all-purpose flour
1/2 cup (60g) unsweetened Dutch process cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (113g) unsalted butter, at room temperature
1-1/2 cups (300g) granulated sugar
1/2 cup (113g) vegetable shortening, melted and cooled slightly (don't cool it too long or it will just solidify again)
1 large egg
1-1/2 teaspoons pure vanilla extract
Directions:
Preheat oven to 375°F (190°C).
In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together on medium speed until light and fluffy, about 3 or 4 minutes. Note that it won't get too fluffy because there's so much more sugar here than butter. Scrape down the sides of the bowl and add the melted vegetable shortening. Beat well, then add the egg and vanilla, and beat again to incorporate. The mixture should now be very fluffy.
Turn the mixer down to low and add the dry ingredients, mixing until just barely combined.
Using a small cookie dough scoop or a tablespoon, portion the dough onto the baking sheets about 2 inches apart to allow for spreading. These cookies will spread out and puff up quite a bit as they bake, but they'll flatten out again as they cool.
Bake for about 14 minutes, until firm around the edges and the tops begin to crack, rotating the baking sheet halfway through the baking time. Watch carefully near the end of cooking time. They burn quickly. Allow to cool on a wire rack for a few minutes before removing the cookies from the pan and allowing them to cool completely.