Category Archives: cookies

Pepparkakor (Swedish Ginger Snaps)

Posted on by
Reply

Makes 48 cookies

Ingredients

  • 3/4 cup butter, softened
  • 3/4 cup sugar
  • 1/2 cup molasses
  • 1 large egg, beaten
  • 3 cups all purpose flour
  • 1 tsp. baking soda, dissolved into 1 tbsp water
  • 1 tsp cinnamon
  • 1 tsp ground ginger
  • 1/2 tsp cloves (I omitted the cloves)
  • 1/2 tsp salt

Directions

Sift together dry flour, salt,baking soda and spices.

Cream sugar and butter in a mixer until light and airy. Combine molasses, then egg.

Add the dry ingredients to and stir on medium-low until well combined.

Turn out dough onto plastic wrap and form into a disk. Wrap the dough and chill 2-4 hours, until firm.

Preheatoven to 350°F

Roll out dough to ⅛” thick sheet. Cut into cookies, and transfer to a parchment lined baking sheet.

Bake 8-10 minutes at 350°F, turning once. Cool on a wire rack.

Source: https://www.abakershouse.com/wp-json/mv-create/v1/creations/31/print

Scottish Shortbread cookies

Posted on by
Reply

Makes 15 cookies approximately 2×3″ (45x75mm).

Ingredients

Shortbread fingers
  • 8oz unsalted butter, preferably Kerrygold (277g)
  • 2½ cups all-purpose flour (282g)
  • ½ cup sugar (100g)
  • 1 teaspoon sea salt (3g)

Directions

Preheat oven to 350°F

Combin flour and salt in a bowl, whisking to incorporate and remove lumps.

Cream butter and sugar in a stand mixer until light colored and airy, scraping down the sides. 3 to 4 minutes.

Using a dough hook, add half of the flour mixture and mix on medium until.just combined. Scrape down sides.and add remaining flour. Stir on medium until the flour is incorporated, scraping down once. The dough will be rough and crumble, but should form a form ball.

Cross two pieces of parchment paper in a 9×9 pan. Transfer dough to the pan and press the dough flat into the corners of the pan. Use the flat bottom of a glass or another pan to pack the dough firmly and smooth the top. Dough should be no more than ½ inch (13mm) thick.

Using a fork, dock the surface of the dough sheet a bought halfway through. Using a sharp knife, gentle score the surface of the dough, dividing the sheet into 15 pieces approximately 2×3 inches (45x75mm).

Transfer the pan to the oven and bake 15 minutes. Remove the pan from the oven and, using a sharp knife, slice the sheet about halfway through using the score lines as a guide. Turn the pan and return to the oven another 15 minutes.

At the end of 15 minutes, remove the pan from the oven and turn off the heat. Retrace the score lines again with a sharp knife, slicing all the way through. Return the pan to the oven leaving the door ajar and allow the pan to cool to room temperature, approximately 20 minutes.

Using the parchment sheds as a sling, gently transfer the cookies to a cooling rack and separate. Allow to cool completely.

Store cookies in a sealed container 4 days, or frozen up to 6 weeks. If freezing, allow cookies to return to room temperature before serving.

Adapted from:

  • https://www.biggerbolderbaking.com/homemade-walkers-scottish-shortbread-recipe/
  • https://www.yummymummykitchen.com/2021/11/scottish-shortbread-cookie-recipe-walkers.html

Ricciarelli Cookies

Posted on by
Reply
Ricciarelli on silpat

Ingredients

  • 2 egg whites
  • 1 dash lemon juice
  • 2 1/4 cups almond flour
  • 1 3/4 cups powdered sugar
  • 1 pinch salt
  • 1/4 tsp baking powder
  • 1 tbsp lemon zest about one medium lemon
  • 1 tsp orange extract
  • 1 tsp almond extract
  • 1 tsp vanilla extract
  • 1/2 cup powdered sugar, reserved

Directions

Prepare lemon zest and juice, setting aside. Sift together sugar, almond flour, salt and baking powder, and set aside. Whip egg whites into stiff peaks. Gently fold in dry ingredients. Add lemon zest, lemon juice, orange extract, almond extract and vanilla extract, folding to combine.

Line a baking sheet with silpat or parchment.

Roll dough into 1″ balls and arrange on the sheet, wetting hands with cool water occasionally to minimize the dough sticking while handling. Toss dough balls individually or in small groups coating generously in the reserved sugar, and return to the sheet.

Rest sugar-coated dough balls at room temperature for 1 hour, allowing a crust to form. Gently press the balls flat with the pad of thumb, or a clean, dry teaspoon, optionally forming cookies into ovals.

Bake 20 minutes in a preheated, 300°F oven. Allow cookies to cool and set cometely before handling.

Makes 20-30 cookies.

Adapted from https://www.pinchmeimeating.com/ricciarelli/

Chocolate Chip Cookies (Sourdough discard)

Posted on by
Reply

Ingredients

  • 2 sticks unsalted butter: melted, browned and cooled
  • 75g granulated sugar
  • 125g brown sugar
  • 1 large egg, room temperature
  • 1 cup sourdough starter, unfed
  • 1 tablespoon vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1 teaspoon Kosher salt
  • 1 teaspoon baking soda
  • 2 cups (16 ounces) large chocolate chips
  • ¼ tsp ground black cardamom
  • ⅛ tsp ground clove
  • ⅛ tsp grated nutmeg

Directions

In a small saucepan, melt and brown butter. Transfer to a cool, heatproof container and allow to cool.

In a large bowl, combine the browned butter and sugars. Mix until well combined and slightly airy.

Add the egg to the mixture, stirring until incorporated.

Stir in the sourdough starter and vanilla extract.

Add the flour, salt, and baking soda, careful to not overmix.

Finally, incorporate the chocolate chips and let the dough refrigerate for 15 minutes or refrigerate up to 3 days.

When ready to bake the cookies, preheat the oven to 400°F. Allow the dough to warm to room temp, bit remain workable.

Drop spoonfuls (2-3 tablespoons) of dough onto a parchment-lined baking sheet. (I use a 3 tablespoon ice cream scoop.)

Bake 6-8 minutes for a chewier cookie. Cookie may be slightly gooey, but will set up as it carries over and cools.

Adapted and rehosted from https://iambaker.net/sourdough-chocolate-chip-cookies/

Steel-cut oatmeal cookies

Posted on by
Reply

Steel-cut oats give a these cookies a rich, nutty flavor.

Compared to rolled oats and instant oats, steel-cut oats require additional hydration, which can be achieved with a cooler oven and longer cook times, or an overnight rest in the refrigerator before baking.

Ingredients

  • ¾ cup unsalted, room temperature butter (1½ sticks)
  • 1 cup packed brown sugar
  • ¾ cup granular sugar
  • 1 teaspoon baking poweder
  • ½ teaspoon baking soda
  • 1½ cups all-purpose flour
  • ¼ teaspoon salt
  • 2 eggs
  • 2 tablespoons vanilla extract
  • 2 tablespoons ground cinnamon
  • ½ teaspoon ground allspice
  • ½ teaspoon grated nutmeg
  • ¼ teaspoon ground clove
  • 2 cups steel-cut oats
  • ¾ cups raisins or dried cranberries
  • ¾ cups chopped pecans (optional)

Directions

Sift together flour, cinnamon, allspice, clove, nutmeg, salt, baking powder and baking soda, then sift again until well combined and no lumps remain.

Cream butter until pale and stiff, then add sugars and beat until light colored. Add each egg one at a time and beat until just incorporated. With stand mixer on low, add flour in thirds until just incorporated. Fold in oats, dried fruits and nuts until combined. Do not overwork the dough.

Turn out dough onto a sheet of plastic wrap and roll into a log. Refrigerate dough overnight to several days, allowing the oats to hydrate and flavors to develop.

Preheat oven to 350°F. Using spoons, drop 2 oz balls of dough onto a parchment lined baking sheet or silpat. Bake 20-30 minutes until browned around the edges. Rest cookies on the tray 5 minutes before transferring to a rack to completely cool.

Makes approximately 32 cookies.

Browned Butter & Bourbon Chocolate Chunk Cookies

Posted on by
Reply

Tip: Refrigerate the dough overnight to develop structure and a more complex flavor.

Ingredients

  • 3 sticks unsalted sweet cream butter (345g)
  • 1 3/4 cup light brown sugar packed, (350g)
  • 1/2 cup granulated sugar (100g)
  • 3 Tbsp bourbon (50ml)
  • 2 tsp pure vanilla extract (10 ml)
  • 2 large eggs + 1 egg yolk
  • 4 cups all-purpose flour (500g)
  • 2 tsp cornstarch (8g)
  • 1 1/2 tsp baking soda (6g)
  • 3/4 tsp salt (3g)
  • 2 1/2 cups chocolate chips/chunks (425g)

Directions

Melt butter over medium low heat. Heat the melted butter, swirling occasionally, until it turns amber and gives a nutty aroma. Immediately transfer to a heatproof bowl to halt cooking and allow to cool to room temperature, at least 90 minutes.

Combine browned butter and sugars in a stand mixer with a paddle attachment. Cream the sugars and butter until well incorporated and slightly fluffy. Add eggs and yolk one at a time, allowing each egg to fully incorporate, also scraping down the sides. Add vanilla and bourbon, then mix to incorporate, also scraping down the sides one last time.

Whisk together flour, cornstarch, baking soda and salt in another bowl. Add in thirds to the wet ingredients, mixing slowly so to not incorporate air.

Add chocolate chips/chunks and stir to combine.

Turn out onto cling wrap and seal. Refrigerate overnight to several days to develop texture and flavor.

Baking

Preheat oven to 350°F. Line a baking sheet with parchment.

Scoop out ¼ cup sized balls of dough and place on lined sheet 3 inches apart. Press dough gently to the sheet to flatten slightly. Bake in 350°F oven 10-12 minutes until well browned, turning once. Optionally sprinkle with flaked sea salt while turning.

Allow to cool and set 10 minutes before transferring to a cooling rack.

Adapted from https://sugarspunrun.com/browned-butter-and-bourbon-cookies/