looking for a unique cookie
i'm preparing some cookies/bars etc for a friends housewarming party tonight but i'm not sure what i should make. I'd like to make a unique cookie or bar with a new or unusual combination or flavor pairing. I'm already making a traditional chocolate chip cookie and a passionfruit cheesecake bar, but otherwise, i'm a bit at a loss. any suggestions?
As a cookie fiend I should be able to come up with something in a wink ;-)
My first thought is a shortbread cookie dipped in chocolate on one end with a sprinkle of sea salt.
Second is a lemon and anise biscotti.
Third is on a whim and I don't have a recipe - but a jasmine tea cookie would be so good.
Good luck and have fun!
Well, Chocolate Sparkle Cookies are really good, but you need them for tonight and the dough needs to chill overnight. Here's the recipe anyway. Be sure to use really good chocolate -- 70% bittersweet, like Scharffen Berger. Also, I make them a little differently from the linked recipe -- I only use 1/4 cup ground blanched almonds and 1 Tbsp cocoa powder. I roll them in the granulated sugar after they are baked, and I do not use confectioners sugar at all. These would probably go to the next level of yum if you sprinkled the tiniest bit of crunchy sea salt on top. Very elegant and grown up.
I know it's too late for your party, but these are my all time favorite cookie. When I used to do dessert catering, these were my biggest seller (next to my mallowmars). Here's a link to the recipe:
The only difference with mine is that I rolled them in raw sugar before baking which gave them a beautiful jewel-like sparkle.
oh boy, well i just took a standard oatmeal cookie, and ground the oats in a food processor til more finely chopped, not quite down to powder. i added in key lime juice to taste, as well as approx 1/2 coconut and 1/2 cup white chocolate chips, but you can adjust these to taste as well... i'm sorry i don't have precise measurements, but i'm an eyeballer...
Makes 2 dozen
7 ounces best-quality semisweet chocolate
1 1/2 cups plus 1 tablespoon all-purpose flour
1 1/4 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 tablespoon cocoa powder
8 tablespoons (1 stick) unsalted butter
1 tablespoon freshly grated ginger
1/2 cup dark-brown sugar, packed
1/2 cup unsulfured molasses
1 teaspoon baking soda
1/4 cup granulated sugar
Line two baking sheets with parchment. Chop chocolate into 1/4-inch chunks; set aside. In a medium bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa.
In the bowl of an electric mixer, fitted with the paddle attachment, beat butter and grated ginger until whitened, about 4 minutes. Add brown sugar; beat until combined. Add molasses; beat until combined.
In a small bowl, dissolve baking soda in 1 1/2 teaspoons boiling water. Beat half of flour mixture into butter mixture. Beat in baking-soda mixture, then remaining half of flour mixture. Mix in chocolate; turn out onto a piece of plastic wrap. Pat dough out to about 1 inch thick; seal with wrap; refrigerate until firm, 2 hours or more.
Heat oven to 325 degrees. Roll dough into 1 1/2- inch balls; place 2 inches apart on baking sheets. Refrigerate 20 minutes. Roll in granulated sugar. Bake until the surfaces crack slightly, 10 to 12 minutes. Let cool 5 minutes; transfer to a wire rack to cool completely.