Gourmet's 2006 Christmas Cookies
This year, I got sucked in by Gourmet's Christmas cookie cover and decided to try baking a bunch. I've done that before with their 2004 issue and the cookies turned out great.
Last night, I invited a friend over and we baked the Chocolate-Hazelnut Crinkle cookies and the Tea & Honey Crisps. We made the batter for the Pistachio-Cranberry Icebox cookies, but didn't have time to bake them.
The chocolate cookies turned out amazingly with a great crunchy taste. We made larger balls than recommended and ended up with a crunchy-cakey kind of consistency. The smaller cookies were more like macaroons, which I prefer. The batter tasted like chocolate filling; it was the only kind of cookie batter that I've actually liked raw. The cookies turned out great, but I don't have a large cookie box for them to layer with wax paper, and the powdered sugar is getting a little soggy on the cookie.
The Tea & Honey crisps were interesting. The recipe calls for confectioner's sugar (icing sugar, which I had no idea was also called confectioner's sugar), and the batter turns out to be very goopy, so you really need the stencils to be able to spread the batter onto the parchment paper. We were dubious about how they would turn out but they were actually really nice, thin crisps with a hint of tea in them. They have 2 1/4 teaspoons of tea in them, so using earl grey gives them a nice lemony taste.
Has anyone else tried baking those cookies?
We tried the Chocolate Crinkle Cookies and the Pistachio/Cranberry ones at the weekend.
The Crinkles were a bit fiddly (roasting nuts for flour etc) but turned out great - like you said a bit like little cakes & were good all week. Confectioners/Icing sugar was a little soggy on top - sort of made a thin icing rather than a dusting but they still got rave reviews from friends.
Pistachio ones were also good - I overbaked them a little (crappy apartment oven) but they were very easy to make & festive with the green/red colors.
I was intrigued by the tea crisps but was a little put off by the prep work - now I know they work, will give them a try. This weekend going to try some recipes my husband remembers his grandmother making (hopefully they'll live up to memory :)
Well, the prep work on the crisps is not too bad. You don't need a silpat liner at all. Parchment paper works fine, you can just reuse the same stuff you used for the crinkle cookies. And the whole "draping over a spoon" thing was completely unnecessary unless you really want the stuff to look exactly like in the pictures.
I made the Chocolate Crinkle cookies and the Pistachio/Cranberry ones. I enjoyed them both, although I had a problem with the Pistachio/Cran dough being too crumbly. It was fixed easily by adding a couple of spoonfuls of milk.
I went ahead and tried the pistachio cookies and they turned out brilliantly. The colors and taste are both great. And I did the salted chocolate caramels. Bit of a PIA but really delicious.