"cookie of the day"
- iL Divo May 10, 2011 11:15 AM
So I decided to make cookies instead of cakes this time for singing rehearsal Saturday.
Been going through tons of cookbooks trying to get ideas.
Since I'll be trying to do 3 different kinds I'd like them to be other than the usual suspects.
The first I'll attempt will be a sort of caramel bar cookie made with heavy cream brown sugar butter and vanilla and 2 layers.
Second one will be dropped Black sesame seed/poppy seed cookies with orange zest.
For the third MIL's Stained Glass Windows with melted dark chocolate mini colored marshmallows and toasted coconut.
Do you have a favorite or specialty cookie?
I always have reasons to make cookies (coworkers, family, holidays, kids&hubby) and I'd love to try your cookie of the day.
Please post yours.
Great post! I've recently gone on a cookie kick and been baking up a storm on weekends. And my waist shows, but hey, that's what the gym is for. :-P
My latest concoction is the hop on the brown butter oatmeal chocolate chip train, and change the recipe to half butterscotch chips as they are our favorite. Result this past weekend was AMAZING!! Here's the base recipe I started from: http://www.sitesnbites.com/2011/04/25...
I've been on an espresso kick lately and made espresso shortbread with an espresso creme sandwiched between two...then a chocolate shortbread dipped in espresso laced chocolate ganache...then an orange liquor cookie dipped in dark chocolate and espresso powder sprinkled over top. If any of those appeal to you, just holler and I'll post recipes.
Could you describe the stained glass windows a bit more.
Ok, stained glass cookies done and cooling overnight in frig as per instructions. It made 30.
Basic shortbread cookie recipe scored in rounds, baked. Separate into singles.
Let cool. Mix dark choco&semi sweet or milk choco with butter stir to combine. Melt over simmering water till liquid, cool 5 minutes. Mix multicolored mini marshmallows to choco/butter, top each shortbread with small mound. Toast skinned slivered almonds. Sprinkle on top of chocolate/marshmallow mix. Toast sweetened coconut lightly sprinkle over almonds. Place cling lightly over to set up overnight.
Note says when you bite into it, you see all the colors. We'll see.
This has to be done kind of quickly so each addition sticks to one before.
If these get raves, I'll make them again but if not, I'll understand why. Seems to me to be an 80's fad cookie. Tomorrow will give me the answer.
oh yes HillJ, all the flavors worked, atleast according to all those singers! < and me :))) to me they were intriguing because I adore shortbread cookies, my husbands' favorite too, and I adore almond joy candy, basically you're getting both here but add mini colored mallows it in too. but I didn't say they were easy, however to me, the more difficult a recipe, the better I like it.
Same here when I think stained glass cookies they're more like: http://foodgawker.com/?s=stained+glas... the first few in the row. Scrolling down though I see the ones like iL Divo made. Those remind me of a cookie my Gran made for years but it wasn't chocolate based - I think a graham crumb mixture held them together - they too called for rainbow marshmallows, and hers called for rolling them in coconut before cutting. LOVED this cookies as a kid... too bad I never learned the exact recipe.
Ok here it is:
Gran's Marshmallow Squares
1 can eagle brand sweetened condensed milk
2 cups crushed graham wafers
300 small marshmallows
dash of salt
2/3 cup of cherries
Sweetened shredded coconut
Combine in a bowl mix very well until it is squeaky. Line 8" square pan with coconut on the bottom put marshmallow mix on top and press down. Put more coconut to cover it on top. Press down put in refrigerator to chill for at least 24 hours.
hadn't watched my MIL make her stained glass like the ones pix'd here.
but hers didn't look like this.
they were a tyical round cookie or square cookie that she'd crushed large sized pieces of sugar colored clear candy's and kind of stuck them in the dough so they peeked through both sides. pretty, colorful, and yummy of course, what kid doesn't like a candy cookie?
my MIL was a tremendous baker, I mean almost as good as my gramma and no one was nearly as good as Grams. this was my MIL's recipe and I got her recipes, all her recipes, so I am very fortunate. many are written in her hand, and the origion of the recipes only she knew.
they were very well received today. the caramel bar was too, all enjoyed it. brought none of those two home, but the cookie, although many ate them, I brought probably half of them home. I'll take them to work tomorrow for a share day with coffee, they'll be gone by noon.
MIL was raised in the Burg so Monongahela was probably where she invented them or got a recipe from her mom or any one of her 9 siblings. who knows.
she made the other stained glass cookies, using hard candies often for Christmas, and the were beautifull but more a stained glass inside the sugar cookie, like a window with grout, the cookie the grout, the crushed colored sugar candies, the window.
re: twilight goddess
For the cookies: http://smittenkitchen.com/2007/12/esp... It's adapted from SK via Baking: From My Home to Yours. I used dark chocolate cut into mini chip-ish pieces and crushed pecans amounting to ¾ cup. I didn’t dust with conf. sugar.
For the filling:
• 1/2 cup sugar
• 6 tablespoons all purpose flour
• 2 tablespoons instant espresso powder
• 2 cups whole milk
• 5 large egg yolks
• Pinch of salt
• 2 tablespoons (1/4 stick) unsalted butter
• 1 teaspoon vanilla extract
Whisk sugar, flour, and espresso powder in heavy medium saucepan to blend. Gradually add milk, whisking until smooth. Whisk in yolks and salt. Add butter. Cook over medium-high heat until pastry cream thickens and boils, whisking constantly, about 6 minutes. Whisk in vanilla. Transfer to small bowl. Chill until cold, then spread between two shortbread cookies
HillJ, do you suppose I could use FF or 1% milk or should I make whole by mixing 1/2&1/2 with FF?
These cookies that you posted sound like a fun idea for next week.
I'm going to do 2 varieties of pralines to take along since the stained glass was such a hit today sort of seeming like half cookie and half candy.
I was thinking of triple lemon bars too.
It sounds like you are willing to spend some time on fancy cookies. The 1st on your list made me think of these: http://www.epicurious.com/recipes/foo...
They are pecan toffee candy over a shortbread cookie. Very nice, I do them at Christmas, people like 'em a lot.
And these are from the back of a box of sugar (25? years ago):
California Gold Bars (I DO HALF OF THIS for one 9x9x2 pan of bar cookies)
1 package (8 to 11 ounces) dried apricots
2 cups sugar
1/2 teaspoon salt
2 teaspoons grated orange rind
2 cups sifted all-purpose flour
2 teaspoons baking powder
1/2 teaspoon ground nutmeg
1 cup chopped pecans or walnuts
powdered sugar for rolling after baking
Chop apricots small, soak 15 minutes 'til soft, drain well.
Beat eggs with electric mixer until light...beat in sugar gradually--add salt--beat until very light and foamy. Stir in orange zest.
Sift flour, baking powder, nutmeg together...blend into egg mixture, add nuts and apricots.
This is enough batter for TWO 9x9 greased square pans. Bake in 350F oven for 30 minutes.
Cut into bars while still warmish, roll the bars in powdered sugar. The bar size recommended is 1 1/2 by 3 inches.
And for a third, a new one I found just the other day --