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Cookies

Dinky Doozies

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I cannot believe a week has already gone by, and I am just getting to this post now. There was nothing particularly difficult about the week, just super busy and I’m running on low. But, Friday’s and these cookies give me life. They are the cutest little snack. The name, I’m sure, made that super obv.  I made these over vacation with my son. They are easy and bite sized, so basically the perfect treat. Honestly the mini cookie would have been it for Anthony. While we were baking them he would sneak into the kitchen to grab two – one for each hand, clearly – and run into the living room like nothing happened. If I were to make a batch to keep as just a mini cookie, I would add in some mini chocolate chips. Just cut the potion of mini m&m’s in half and make up the rest with mini chocolate chips. Heck, do it if you intend to keep the cookie as is and sandwich that sucker up. I do think the element of a straight up chocolate chip is missing here a bit. One bite and you don’t miss it for long, but it would be a nice touch.

Dinky Doozies

Dinky Doozies
A perfect bite sized snack. These mini cookies are a colorful and fun treat, if the name didn't give that away already!

Instructions

  1. Preheat the oven to 325 degrees F. Line two cookie sheets with parchment paper, or a silpat mat. In a medium bowl, whisk together the dry ingredients and set aside. With the electric mixer, or by hand, mix butter and sugars until thoroughly combined. Beat in the egg and vanilla until combined. Add in the dry ingredients and beat or stir together until combined. Fold in the M&M's, with a wooden spoon.
  2. Roll a tablespoon of dough into a ball. Holding the dough with your fingertips - of both hands - pull the ball apart into two equal halves. With the torn surface facing up, place the dough onto the cookie sheets. Bake until the cookies are light golden brown and the outer edges start to harden yet the centers are still soft. About 10-12 minutes. Do not overbake!
  3. To make the filling, add butter to the bow of your electric mixer, fitted with the whisk attachment. Whip on medium-high speed until smooth. Add the sugar to the bowl and whisk on low speed until incorporated. Add in the salt. Continue to whisk on medium-high speed until smooth. Mix in heavy cream and vanilla on low speed just until incorporated. Increase the mixer speed and whip until light and fluffy about 4-5 minutes.
  4. Pair up the cooled cookies by size. Transfer the filling to a pastry bag fitted with a plain round tip. Pipe a bit of frosting onto the flat side of one cookie. Top with the remaining cookie and press down so the filling reaches the edges.

Notes

Recipe barely adapted from Everyday Annie.

Tea Biscuits

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Did you ever play dress up and have tea parties growing up? I never did, but when my niece was young, we did just that. We would set a little table, put out little desserts, play with my makeup (sorry Kayla!) and get all dressed up. She would pick out a fancy “dress” usually one of my shirts and wear my sparkly heels. It was SO fun. But being fancy is not limited to childhood. Thanks Iggy! Being a mom, I feel like fancy is something I rarely practice. Take right now, for example. I’m on vacation this week, still wearing my pajamas and have not showered. So not fancy. But that doesn’t mean my afternoon treat has to be less than. These little cookies were a recipe I had my eye on. I had just enough cake flour and took it as a sign. They are super tasty, slightly sweet, definitely buttery, the perfect combination of crunchy and soft…it’s a thing. It’s the in between that just works. It pairs perfectly with tea or coffee. You can serve alongside fresh fruit and/or cheese (clearly the answer is and cheese, so I’m not sure why I put “or”).  IF you are looking for a little afternoon snack upgrade, I highly recommend these cookies.

Tea Biscuits

Tea Biscuits

Instructions

  1. Sift together the flours, baking powder and salt, into a large bowl. Set aside.
  2. In the bowl of your electric mixer, beat together the sugar and egg yolks, on medium-high speed, until pale and doubled in volume, about 3 minutes. Add in the butter in four additions, waiting until each addition is incorporated before adding more. With the setting on low speed, add in the dry ingredients and mix just until incorporated. Form the dough into a disc, wrap in plastic wrap and chill for at least 30 minuted.
  3. Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper or a silpat mat. On a lightly floured work surface, roll the dough out to a 1/4 inch thick round. Transfer the rolled dough to another parchment lined baking sheet and freeze for 15 minutes. Return the dough to the work surface and cut into 2 1/2 inch rounds with a cookie cutter. Use a pairing knife to score the top of each round creating a diamond pattern. Brush the tops of the cookies with egg wash.
  4. Bake the cookies, rotating halfway through, until the cookie are set and the tops are golden brown, 18-20 minutes. Let cool briefly on the baking sheet, then transfer to a wire rack to cool completely.

Salted Brown Butter Toffee Cookies

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A while back I posted a teaser on Instagram about these amazingly delicious cookies. And then I forgot to actually schedule the blog post. So here it is, better late than never! These cookies were made on a whim. My husband got the most amazing toffee as a gift over the holidays. I was trying not to eat it all, so I decided to look for a recipe that I could incorporate it into. Fast forward to these cookies and me basically eating them ALL. So much for not eating it all. To be fair, and to salvage (maybe) some self-respect, I had help from our little guy too, he happened to like them just as much. I prefer a softer baked cookie, so I was slightly concerned when the cookies baked because they spread pretty thin. I was thrilled when I tested them because they were thin yet chewy. The salt on top enhanced the flavor and the spices used really gave a warm undertone. All that is to say there is a lot going on with these cookies. Most importantly, the level of irresistibility. It is impossible to stop after one.

 

Salted Brown Butter Toffee Cookies

Salted Brown Butter Toffee Cookies

Instructions

  1. In a medium bowl, combine the flour, baking soda, salt, cinnamon, and ginger. Whisk together to blend. In the bowl of your electric mixer, combine the butter and brown sugar. Beat on medium high speed until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl as needed. Blend in the egg and vanilla.
  2. With the mixer on low speed, add in the dry ingredients. Mix just until incorporated. Fold in the toffee bits with a spatula. Cover the dough and chill for 30 minutes.
  3. Preheat the oven to 350 degrees F. Line baking sheets with parchment paper of a silpat baking mat. Roll 1/3 cup of dough into a ball. Holding the dough in your fingertips, pull apart into two equal halves. Place the dough pieces on the baking sheet with the rough side facing up. Leave ample room between each dough ball. Sprinkle the tops lightly with sea salt.
  4. Bake until the edges start to brown but the centers are still barely soft, about 8-10 minutes. Do not over bake. Allow to cool on the baking sheets about 5 minutes. Carefully transfer to a wire rack to cool completely. Store in an airtight container.

Valentine’s Day Sugar Cookies

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Cookies are the perfect homemade gift for a holiday like Valentine’s Day. I made these fun little shapes one weekend and instantly fell in love with the Royal Icing. My son even helped decorate some cookies for mommy, which was perfect. He would explain every step to me. I love projects that get him involved because I could listen to his little boy voice explain things to me forever. It’s literally the best. I used a sort of in between level of the icing to decorate these. It’s not quite piping but a bit stiffer than flooding point. I used this cookie recipe with the same Royal Icing method. These would also make a cute little school treat. My son is having a party with his class, and these would have been perfect. Anthony opted for another treat and I obliged. It is his party after all.

 

Chewy Chocolate Meringues

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Day two of easy to bake holiday inspiration. These chocolate meringues are basically irresistible and super easy to make. They are unique because they have a chewy interior that is literally bursting with chocolate. Also, they are low fat, so basically healthy. It’s all about balance around the holiday which makes this the perfect treat. I like how the exterior has the typical meringue light crispiness, but when you bite into it, you are immediately surprised with the chewy chocolate interior. I had made these before, it was sort of the first “advanced” dessert that I made when I decided I  loved to be in the kitchen. I say advanced because for me whipping egg whites and folding in chocolate was all a foreign language. I was surprised they came together at all. I believe at that point I was using a tiny sunbeam mixer that I had no clue how to use. But hey, you’ve got to start somewhere. And if I can make these treats as beginner in the kitchen, anyone can make them.

Chewy Chocolate Meringues

Chewy Chocolate Meringues

Ingredients

Instructions

  1. Space two oven racks evenly in the middle of your oven. Preheat to 350 degrees F. Line two baking sheets with parchment paper.
  2. In a heatproof bowl, whisk egg whites and sugar together. Set over - but not touching - simmering water in a saucepan. Whisk constantly until the sugar is completely dissolved. The mixture will turn a creamy white, so it is a bit hard to tell if the sugar is dissolved. Just use your best judgement, once the mixture feels smooth, it's ready to go.
  3. Using your electric mixer with the whisk attachment, beat the egg mixture on high speed until stiff and glossy. You should be able to create stiff peaks when the whisk is lifted. Sift the cocoa powder over the meringue. Sprinkle with the chopped chocolate and fold together with a rubber spatula until the ingredients are combined.
  4. Drop the meringue by heaping tablespoons, I used a dough scoop for this. Space the meringue slightly apart on the prepared baking sheets. Bake for 9 minutes, rotate the pans, and bakie until the cookies are fluffy and cracked, about 9 minutes more. Carefully pick up the parchment sheets and transfer the cookies (still on the parchment) to a wire rack to cool completely. The meringues will be easier to remove once cooled completely.

Notes

This recipe is adapted from Williams Sonoma.