Gingerbread Crinkle Cookies

Adapted from King Arthur Baking

Bake time: 18-20 min / Total time: 1h 45m

Makes 15 cookies

Ingredients

Dough

• 3/4 cup (160g) dark brown sugar, packed
• 5 tablespoons (71g) unsalted butter, melted
• 3 tablespoons (64g) molasses
• 1 teaspoon vanilla extract
• 1/2 teaspoon table salt
• 1 large egg
• 2 cups (240g) flour
• 1 1/2 teaspoons gingerbread spice
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda

Coating

• 1/3 cup (45g) confectioners’ sugar, sifted if lumpy
• remaining gingerbread spice

Gingerbread spice mix

• 1 teaspoon ginger
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/2 teaspoon allspice
• 1/4 teaspoon cloves

Directions

To make the dough: 

In a large bowl, use a flexible spatula to stir together the brown sugar, melted butter, molasses, vanilla, and salt. Smear the mixture against the bottom of the bowl to smooth it out and eliminate any lumps.  

Add the egg and stir until combined. Add the flour, spice, baking powder, and baking soda and stir with the spatula until fully incorporated and no dry spots remain.  

Cover the bowl and refrigerate for 1 to 2 hours. The dough will firm up as it chills. 

When you are ready to bake, preheat the oven to 350°F with racks in the upper and lower thirds. Line 2 baking sheets with parchment.   

To coat the cookies: In a medium bowl, whisk together the confectioners’ sugar and spice.   

One at a time, scoop the dough into 1 3/4" balls (about 40g each) and line up on cookie sheets. When all the cookies have been lined up, drop them into the confectioners’ sugar mixture and toss to (generously) coat. (NB: If you coat as you go, the first cookies will have absorbed the sugar.)

Bake the gingerbread crinkle cookies for 15 to 20 minutes, rotating the baking sheets top to bottom and front to back halfway through, until puffed and set in the center and firm around the edges. 

Remove the cookies from the oven and allow them to cool completely on the baking sheets.  

Storage information: Store leftover gingerbread crinkle cookies in an airtight container at room temperature for several days; freezing is not recommended.  

My Notes: I cooked these for 19 minutes and think they were still a tad underdone. After I make the balls, I might smash them slightly so they centers will cook faster. Otherwise these are easy and taste like the holidays. The texture is really good too. MXF

Deep Dish Chocolate Chip Cookie Cake with Caramel and Sea Salt

Adapted from Pinch My Yum

Prep Time: 15 min / Cook Time: 25 min
Yield: 8-12 huge slices, but appropriate servings would be more like 20+

Ingredients:

•     17 tablespoons butter
•     1 cup granulated sugar
•     1/2 cup packed brown sugar
•     2 teaspoons vanilla
•     2 tablespoons real maple syrup
•     2 eggs
•     2 3/4 cup flour
•     1 teaspoon baking soda
•     1/2 teaspoon salt
•     1 cup chocolate chunks (I chopped up a large piece of Scharffen Berger chocolate – yum)
•     1/2 cup milk chocolate chips
•     1/2 cup caramel pieces
•     3 tablespoons heavy whipping cream
•     coarse sea salt to taste

Preheat the oven to 350 degree. Soften the 9 tablespoons butter in the microwave for 30 seconds or until partially melted. Soften the remaining 8 tablespoons for 10 seconds or until you can make an indent with your finger.

Mix the butter and sugars together with an electric mixer until creamed. Add the vanilla and maple syrup and mix again until smooth. Add the eggs; beat slowly until incorporated. Add the flour, baking soda, and salt (sometimes it helps to add the flour in batches). Mix until a smooth dough forms. The dough should feel dry to the touch – if it sticks to your hands, add a few more tablespoons of flour. I generally try to err on the side of more flour. Stir in the chocolate chips and chocolate chunks. Melt the caramel pieces and heavy cream in the microwave for 2 minutes. Stir well until melted and smooth.

Press half of the dough mixture into a 9-inch or larger cast iron skillet lined with parchment paper. Pour the caramel over the dough and smooth with a spoon. Cover with another layer of cookie dough. Bake for 15-25 minutes (see notes). Remove from oven, sprinkle with sea salt, and allow to rest for at least one hour in order for the pieces to hold their shape when cut.

Notes: I baked mine uncovered for 15 minutes, but you could also cover with foil and bake for an additional 10-15 minutes to get the cookie center baked even further. If you only bake for 15 minutes total, like I did, the cookie WILL be underbaked. Cause that’s how we like it.

Serves 12
Calories Per Serving: 530 / Total Fat 27.6g / Sugars 43.4g

My Notes: This cake was amazing. By far the best cookie cake I've ever made. An UNGODLY amount of butter. I feel you could go down to 15 tbsp will no ill effect. Also I only used 1 cup chocolate total instead of 1.5. I would use even more caramel next time because that was a lovely addition and I would spread it all the way to the edge. When the caramel cooks against the skillet it gets burnt and chewy. MXF

Dark Chocolate Coconut Macaroons

From Smitten Kitchen

Yield: About 4 dozen small cookies

• 4 ounces (115 grams or about 1/3 cup) unsweetened chocolate (sometimes sold as 99%), chopped small
• 14 ounces (400 grams) sweetened, flaked coconut
• 2/3 cup (130 grams) granulated sugar
• 6 tablespoons (30 grams) cocoa powder
• 3 large egg whites
• Heaped 1/4 teaspoon flaked sea salt or level 1/4 teaspoon table salt
• 1/2 teaspoon vanilla extract

Heat oven to 325°F. Line two large baking sheets with parchment paper.

Heat approximately half of chocolate chunks in a small saucepan until just melted, then, off the heat, stir in the remaining chunks until they’re smooth. The residual heat should be enough to melt them and leave the mixture lukewarm; if it’s not, heat the mixture again until just melted, but not very hot.
In a food processor, blend the coconut for one full minute. Add sugar and cocoa powder, blend another full minute. Add egg whites, salt and vanilla and blend until combined, then the melted chocolate until smooth. With a tablespoon measure or cookie scoop (I used a #70 scoop), scoop batter into 1-inch mounds. You can arrange the cookies fairly close together as they don’t spread, just puff a bit.

Bake cookies for 15 minutes, until the macaroons are shiny and just set. Let them rest on the tray for 10 minutes after baking (or you can let them fully cool in place, if you’re not in a rush to use the tray again), as they’ll be hard to move right out of the oven. They’ll firm up as they cool, but still remain softer and less dry inside than traditional macaroons. Thank goodness.

I like to dust them with a little powdered sugar once they’re cool. They’ll keep in an airtight container until your family finds out about them, or one week, whichever happens first.

Coconut Thumbprint Cookies with Salted Caramel

Martha Stewart Living, February 2012

Makes 54  

• 3 sticks unsalted butter, room temperature
• 1 cup sugar
• 1 1/2 teaspoons pure vanilla extract
• 3 1/2 cups all-purpose flour
• Table salt
• 2 large eggs, lightly beaten
• 12 ounces sweetened flaked coconut
• 44 small soft caramel candies (12 ounces), such as Kraft
• 6 tablespoons heavy cream
• Large, flaky sea salt, such as Maldon

Prep Time: 1 hour / Total Time: 1 hour 45 minutes

 

Preheat oven to 350 degrees. Beat together butter and sugar with a mixer on medium speed until pale and fluffy, then beat in vanilla. With mixer on low, gradually add flour and 1/2 teaspoon table salt, and beat to combine. Press dough together in plastic wrap, then roll into 1 1/4-inch balls. Dip each ball in beaten egg, and roll in coconut. Place balls on parchment-lined baking sheets, and press an indentation into each with your thumb. Bake for 10 minutes, then remove sheets from oven, and re-press indentations. Bake cookies until golden, 9 to 10 minutes more. Let cool on wire racks. Repeat with remaining dough.

 

Place caramels and heavy cream in a small saucepan over low heat. Cook, stirring constantly, until the caramels are melted and mixture is smooth, 4 to 6 minutes. Spoon into indentations in cookies, and sprinkle with sea salt. Rewarm caramel if it hardens before all cookies are filled.

Cook's Note: Store in airtight containers for up to 2 days.

  

Crisp and Chewy Chocolate Chip Cookies

Martha Stewart

Makes 20

2 3/4 cups all-purpose flour
1 1/4 teaspoons salt
1 teaspoon baking powder
1 teaspoon baking soda
2 1/2 sticks unsalted butter, softened
1 1/4 cups packed dark-brown sugar
3/4 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
1 1/2 cups semisweet chocolate chips

Sift together flour, salt, baking powder, and baking soda.

Preheat oven to 350 degrees. Beat butter and sugars with a mixer on medium-high speed until pale and fluffy, about 4 minutes. Beat in eggs 1 at a time. Add vanilla. Reduce speed to low. Add flour mixture; beat until combined. Mix in chocolate chips.

Using a 2 1/4-inch ice cream scoop (about 3 tablespoons), drop dough onto parchment-lined baking sheets, spacing about 2 inches apart. Bake until golden around edges but soft in the middle, about 15 minutes. Let cool for 5 minutes. Transfer cookies to a wire rack, and let cool completely.

Gingersnaps with Crystallized Ginger

Real Simple, 2005

MAKES ABOUT 6 DOZEN

    1/2 cup unsalted butter room temp                              
    1 /34 cup sugar                                                
    1/2 cup sugar for dusting                                      
    2 eggs beaten                                                  
    1/2 cup molasses                                               
    1 tablespoon balsamic vinegar                                  
    1 teaspoon vanilla extract                                     
    4 1/4 cups flour                                               
    1 tablespoon baking soda                                       
    1/2 teaspoon salt                                              
    2 teaspoons ground ginger                                      
    1 teaspoon cinnamon                                            
    1/2 teaspoon cloves                                            
    1/2 teaspoon cardamon                                          
    1/2 teaspoon pepper                                            
    1/3 cup crystallized ginger fine chop                          

HANDS-ON TIME: 20 MIN/TOTAL TIME: 1 HR 40 MIN

Cream the butter and 1 3/4 cups sugar in a large bowl with an electric mixer on high speed. Lower to medium and add the eggs, molasses, vinegar, and vanilla. Sift together the flour, baking soda, salt, ground ginger, cinnamon, cloves, cardamom, and pepper. With the mixer on low, slowly add the flour mixture to the butter mixture. Beat until incorporated. Fold in the crystallized ginger. Divide the dough into 3 equal portions (it will be sticky).

Place each portion on a sheet of plastic wrap and form into a 12-inch log, 2 inches in diameter. Wrap and chill for 1 hour.  Heat oven to 375° F.

Slice each log into disks, 1/2 inch thick. Dredge in the remaining sugar.

Place on a parchment- or foil-lined baking sheet, 2 inches apart. Bake until crinkly around the edges, about 14 minutes. Let cool on sheets for 5 minutes, then transfer to wire racks.

NUTRITION PER SERVING
CALORIES 73(18% from fat); FAT 1g (sat 1g); PROTEIN 1mg; CHOLESTEROL 9mg; CALCIUM 8mg; SODIUM 72mg; FIBER 0g; CARBOHYDRATE 14g; IRON 1mg

Cowboy Cookies

Martha Stewart Living, 2008

Makes about 3 dozen

    Cooking spray                                                  
    2 cups flour                                                   
    1 teaspoon baking soda                                         
    1 teaspoon salt                                                
    1/2 teaspoon baking powder                                     
    1 cup unsalted butter soft (2 sticks)                          
    3/4 cup sugar                                                  
    3/4 cup light brown sugar                                      
    2 eggs                                                         
    1 teaspoon vanilla extract                                     
    1 1/2 cups old fashioned oats                                  
    6 ounces semisweet chocolate chips (1 c)                       
    3 ounces pecans (3/4 c)                                        
    1/2 cup unsweetened shredded coconut                           

Preheat oven to 350 degrees. Line baking sheets with parchment paper or nonstick baking mats; set aside. In a medium bowl, whisk together flour, baking soda, salt, and baking powder.

Beat butter and sugars with a mixer on medium-high until pale and creamy, about 3 minutes. Reduce speed to medium. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla.

Reduce speed to low, and slowly add flour mixture, beating until just incorporated. Beat in oats, chocolate, pecans, and coconut until combined. (Dough can be refrigerated for up to 3 days.)

Using a 1 1/2-inch ice cream scoop or a small spoon, drop dough onto baking sheets, spacing 3 inches apart.

Bake until edges of cookies begin to brown, 11 to 13 minutes. Transfer baking sheets to a wire rack, and let cool for 5 minutes. Transfer cookies to racks. Let cool. (Cookies can be stored up to 3 days.)

Pine Nut Cookies with Rosemary

Martha Stewart Living, 2006

MAKES 5 DOZEN

    3 1/2 teaspoons coarse chop rosemary                           
    1/4 cup pine nuts toasted, +M4 topping                         
    2 1/4 cups flour                                               
    1 teaspoon baking soda                                         
    1/2 teaspoon ground ginger                                     
    1/4 teaspoon salt                                              
    10 tablespoons unsalted butter                                 
    1 cup + 2tbsp sugar                                            
    2 tablespoons evoo                                             
    3 tablespoons heavy cream                                      
    1 egg                                                          
    Sanding sugar for sprinkling                                   

Preheat oven to 325 degrees. Finely chop rosemary in a food processor. Add pine nuts; pulse until coarsely ground. Transfer to a large bowl. Whisk in 2 cups flour, the baking soda, ginger, and salt; set aside.

Put butter and granulated sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on high speed until pale and fluffy, about 5 minutes. Mix in oil. Reduce speed to low. Mix in flour mixture. Add cream; mix until well combined, about 2 minutes. Mix in egg, then remaining 1/4 cup flour.

Shape dough into 3/4-inch balls, and space 2 inches apart on baking sheets lined with parchment paper. Flatten slightly with fingers, and top each with a pine nut. Sprinkle with sanding sugar.

Bake cookies, rotating sheets halfway through, until edges are golden, about 13 minutes. Let cool 10 minutes on sheets on wire racks. Transfer cookies to racks to cool completely. Cookies can be stored in airtight containers up to 3 days.

My Notes: These are really tasty. Not sweet like dessert cookies...more like a cheese course.

MXF

Chocolate Strawberry Thumbprints

Martha Stewart Living, 2006

Makes about 3 dozen

    3/4 cup flour                                                  
    1/4 cup dutch process cocoa                                    
    1/4 teaspoon salt                                              
    2 ounces semisweet chocolate chips                             
    1/2 cup unsalted butter soft (1 stick)                         
    1/4 cup +6 1/2 tsp sugar                                       
    1 egg yolk                                                     
    1/2 teaspoon vanilla extract                                   
    4 ounces cream cheese room temp                                
    2 tablespoons confectioners' sugar                             
    4 ounces strawberries (ab. 6) stem, fine dice                  

You can use any sun-kissed berry atop the cream cheese filling in these crisp chocolate cookies.

Sift flour, cocoa, and salt into a bowl; set aside. Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring until smooth; set aside to cool.

Put butter and 1/4 cup granulated sugar into the bowl of a mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy. Mix in yolk, vanilla, and chocolate. Reduce speed to low. Mix in flour mixture until just combined. Refrigerate, covered, 1 hour.

Preheat oven to 350 degrees. Put 6 teaspoons granulated sugar into a small bowl. Form dough into 3/4-inch balls; roll in sugar to coat. Space 1 inch apart on baking sheets lined with parchment. Press center of each ball with your thumb. Bake 10 minutes. Press centers again with end of a wooden spoon, making 3/4-inch indentations. Bake until slightly cracked and set, about 5 minutes more. Cool completely on racks. Unfilled cookies can be stored in airtight containers up to 3 days.

Stir cream cheese and confectioners' sugar in a small bowl. Toss berries with remaining 1/2 teaspoon granulated sugar in another bowl. Spoon cream cheese mixture into center of cookies; top with sugared berries, dividing evenly.

Chewy Chocolate Gingerbread Cookies

Martha Stewart Living, 2006

MAKES 2 DOZEN

    7 ounces semisweet chocolate chips                             
    1 1/2 cups + 1tbsp 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                                      
    1 stick unsalted butter                                        
    1 tablespoon fresh grate ginger                                
    1/2 cup packed dark brown sugar                                
    1/2 cup unsulf molasses                                        
    1 teaspoon baking soda                                         
    1/4 cup 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.

My Notes: I didn't do the add'l "refrigerate for 20 min" due to time constraints and had no problems. These were really, really good. Make sure you rotate the racks halfway through.

MXF 

Pumpkin Cookies with Brown Butter Icing

Martha Stewart Living, 2004


MAKES ABOUT 6 DOZEN

    2 3/4 cups flour                                               
    1 teaspoon baking powder                                       
    1 teaspoon baking soda                                         
    1 1/4 teaspoons salt                                           
    1 1/2 teaspoons ground cinnamon                                
    1 1/4 teaspoons ground ginger                                  
    3/4 teaspoon ground nutmeg                                     
    2 3/4 sticks unsalt butter room temp.                          
    2 1/4 cups packed light brown sugar                            
    2 lg. eggs                                                     
    14 ounces canned solid pack pumpkins                           
    1 cup + 1 tbsp. evaporated milk                                
    1 tablespoon vanilla extract                                   
    4 cups confectioners' sugar sifted                             

Brown butter, also called beurre noisette, is formed when the milk proteins and sugars in butter caramelize during cooking, giving it a deep, nutty flavor.

Preheat oven to 375°. Line baking sheets with parchment paper; set aside.  Fit a pastry bag with a large coupler and a 1/2-inch plain round tip (such as an Ateco #806); set aside.

Whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a medium bowl; set aside. Cream 12 tablespoons (1 1/2 sticks) butter and the brown sugar on medium speed in the bowl of an electric mixer fitted with the paddle attachment until pale, about 3 minutes. Mix in eggs, scraping down sides of bowl as needed. On low speed, add pumpkin, 3/4 cup milk, and 1 teaspoon vanilla; mix until combined, about 2 minutes. Add flour mixture; mix, scraping down sides and bottom of bowl as needed, until well combined.

Transfer 1 1/2 cups batter to pastry bag. Holding tip close to parchment paper, pipe 1 1/2-inch rounds 1 inch apart. Repeat with remaining batter. Bake until tops are springy to the touch, about 12 minutes. Let cool on sheets 5 minutes; transfer to wire racks to cool completely.

Meanwhile, put confectioners' sugar in a large bowl; set aside. Melt remaining 10 tablespoons butter in a small saucepan over medium heat. Cook until golden brown, about 3 minutes.

Immediately pour butter over confectioners' sugar, scraping any brown bits from sides and bottom of pan. Add remaining 5 tablespoons milk and remaining 2 teaspoons vanilla; stir until smooth. Spread about 1 teaspoon icing on each cookie. (If icing becomes stiff, stir in a little more evaporated milk until spreadable.)

Cookies can be stored in an airtight container up to 3 days.

Cream Cheese Walnut Cookies

Martha Stewart Living, 2004

MAKES ABOUT 4 DOZEN

    4 cups flour                                                   
    1 1/4 teaspoons salt                                           
    1 pound butter softened                                        
    6 ounces cream cheese room temp.                               
    1 1/4 cups sugar                                               
    2 tablespoons + 1/2 tsp. vanilla extract                       
    2 1/2 cups walnuts 1 1/2 c toasted, chop; 1 c finely chop      

Line two baking sheets with parchment paper; set aside. Whisk together flour and salt in a large bowl; set aside.

Put butter and cream cheese in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 2 minutes. Mix in sugar and vanilla. Reduce speed to low. Add the flour mixture, and mix until just combined (do not over-mix). Mix in toasted walnuts.

Transfer dough to a clean work surface. Divide in half; shape each piece into an 8 1/2-inch-long log (about 2 inches in diameter). Wrap each log in parchment paper; freeze until firm, about 30 minutes.

Preheat oven to 350°, with racks in upper and lower thirds. Remove one log from freezer. Roll in 1/2 cup chopped walnuts, coating completely. Cut log into 1/4-inch-thick rounds.Transfer rounds to parchment-lined sheets.

Bake, switching positions of sheets and rotating halfway through, until cookies are golden around the edges, 18 to 2O minutes. Transfer to wire racks; let cool completely. Repeat process with remaining dough using cooled baking sheets.

MY NOTES: The walnuts you roll the dough into need to be REALLY finely chopped-almost to dust.  Roll it into a log BEFORE rolling parchment around it. Although I also wonder...if you cover it with chopped walnuts after you roll it, but before the parchment...won't they stick? Can you just throw them into the batter instead?

MXF

Old Fashioned Sugar Cookies

Martha Stewart Living, 2005

MAKES ABOUT 20 COOKIES

    3 cups flour                                                   
    1 teaspoon baking soda                                         
    1/4 teaspoon salt                                              
    1 3/4 cups sugar                                               
    1/4 cup pack light brown sugar                                 
    1 tablespoon fine grate lemon zest                             
    1 tablespoon lemon juice                                       
    1 cup unsalted butter soft                                     
    2 eggs                                                         
    Sanding sugar for sprinkling                                   

Preheat oven to 350°. Sift flour, baking soda, and salt into a bowl; set aside. 
 
Put sugars and lemon zest in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed 30 seconds. Add butter; mix until pale and fluffy, about 1 minute. Mix in eggs, 1 at a time, and then the lemon juice. Reduce speed; gradually add flour mixture, and mix until just combined. 
 
Scoop dough using a 2-inch ice cream scoop; space cookies 2 inches apart on parchment-lined baking sheets. Flatten cookies slightly with a spatula. Sprinkle tops with sanding sugar, then lightly brush with a wet pastry brush; sprinkle with more sanding sugar. 
 
Bake cookies until golden, about 15 minutes. Let cool on sheets on wire racks for 5 minutes. Transfer cookies to racks using a spatula; let cool completely. Cookies can be stored in an airtight container at room temperature up to 3 days.

Mocha Slice Cookies

Martha Stewart Living, 2005

Makes about 4 dozen

    1 1/2 cups flour                                               
    3/4 cup unsweet dutch process cocoa                            
    1/4 teaspoon salt                                              
    2 tablespoons instant espresso powder                          
    1/4 teaspoon cinnamon                                          
    1 1/2 sticks unsalted butter soft                              
    1 cup sugar                                                    
    1 egg                                                          
    1 teaspoon vanilla extract                                     
    1/2 cup cocoa nibs                                             
    Coarse sanding sugar                                           

Sift together flour, cocoa, salt, espresso powder, and cinnamon into a large bowl; set aside. Put butter and sugar into the bowl of an electric mixer fitted with the paddle; mix on medium until pale and fluffy. Mix in egg and vanilla. Reduce speed to low. Add flour mixture; mix until just combined. Stir in cocoa nibs.

Turn out dough onto a lightly floured surface; roll into a 2-inch-diameter log. Wrap in parchment; transfer to a paper towel tube to hold shape. Refrigerate until firm, at least 1 hour or up to overnight.

Preheat oven to 350°. Unwrap log, and let soften slightly at room temperature, about 5 minutes. Brush with water, then roll in sanding sugar. Cut log into 1/4-inchthick rounds. Space 1 inch apart on baking sheets lined with parchment paper.

Bake until centers are set, about 10 minutes. Transfer to wire racks; cool completely. Store in airtight containers at room temperature up to 2 days.

NOTE: To maintain logs' shape, slide them into empty cardboard paper towel tubes before chilling.  If the logs are too thick, cut along the length of the tubes and wrap them around the dough logs. GENIUS!

Italian Polenta Cookies

Martha Stewart Living, 2005

Makes about 2 1/2 dozen

    1 3/4 cups flour                                               
    1 cup Italian polenta or yellow cornmeal                       
    1/2 teaspoon salt                                              
    1 cup unsalted butter soft                                     
    2/3 cup sugar                                                  
    1 tablespoon lemon zest (1 lemon)                              
    1 egg                                                          
    1 egg yolk                                                     
    Teaspoon vanilla extract                                       

Polenta, which is made from cornmeal, is a staple in northern Italy. To achieve an authentic texture, use imported polenta, which is available in most Italian markets and specialty-food stores. Cookies can be stored in an airtight container at room temperature up to 1 week. 
 
Preheat oven to 350°. Whisk together flour, polenta, and salt in a medium bowl; set aside. Put butter, sugar, and lemon zest in the bowl of an electric mixer fitted with the paddle attachment; beat on medium-high speed until pale and fluffy, about 2 minutes, scraping down the sides of the bowl as needed. 
 
Add egg and egg yolk, 1 at a time, beating after each addition to combine. Mix in vanilla. Gradually add flour mixture, and beat until just combined. Transfer batter to a pastry bag fitted with a -inch star tip (such as Ateco #825). 
 
Pipe S shapes about 3 inches long and 1 inch wide, spaced 1 1/2 inches apart on baking sheets lined with parchment. Bake cookies until edges are golden, 15 to 18 minutes. Transfer cookies on parchment to wire racks; let cool about 10 minutes. Remove cookies from parchment, and transfer to racks to cool completely. 

Iced Oatmeal Cookies with Golden Raisins and Applesauce

Martha Stewart Living, 2005

MAKES  ABOUT 2 1/2 DOZEN

    1 cup packed light brown sugar                                 
    1/2 cup sugar                                                  
    4 tablespoons unsalt butter melted                             
    1 lg. egg                                                      
    1/2 cup chunky style applesauce                                
    1 1/2 cups old fashioned rolled oats                           
    1 1/4 cups flour                                               
    1/2 teaspoon baking soda                                       
    1/4 teaspoon baking powder                                     
    1/4 teaspoon salt                                              
    1 cup golden raisins                                           
    1 3/4 cups confectioners' sugar                                
    3 tablespoons maple syrup                                      

Preheat oven to 350°. Put brown and granulated sugars and the butter in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until combined. Add egg and applesauce; mix until well combined, 2 to 3 minutes. Add oats, flour, baking soda, baking powder, and salt; mix until well combined. Mix in raisins.

Using a small (1 1/2 tablespoon) ice cream scoop, make balls of dough, and place them 2 inches apart on parchment-paper-lined baking sheets.

Bake until golden and just set, 13 to 15 minutes. Let cool on sheets for 5 minutes. Transfer to a wire rack set over parchment paper to cool completely.

Whisk confectioners' sugar with syrup and 3 tablespoons water until smooth. Drizzle icing over cookies; let set.

MXF

Cashew Caramel Cookies

Martha Stewart Living, 2005

MAKES ABOUT 3 DOZEN

    1 2/3 cups flour                                               
    1/2 teaspoon salt                                              
    2 1/2 cups roasted salted cashew nuts                          
    2 tablespoons + 1 tbsp. canola oil                             
    1 stick unsalt butter softened                                 
    3/4 cup packed light brown sugar                               
    1/2 cup sugar                                                  
    1 lg. egg                                                      
    1 teaspoon vanilla extract                                     
    24 soft caramel candy cubes (7 oz)                             
    1/4 cup heavy cream                                            

Preheat oven to 350°.  Sift flour and salt together. Coarsely chop 1 cup cashews; set aside. Process remaining 1 1/2 cups cashews in a food processor until finely chopped. Pour in oil. Process until mixture is creamy, about 2 minutes.

Put cashew mixture, butter, and sugars in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy, about 2 minutes. Mix in egg and vanilla. Reduce speed to low; gradually add flour mixture. Mix in reserved chopped cashews.

Shape dough into 1 1/2-inch balls; space 2 inches apart on 2 parchment-lined baking sheets. Bake 6 minutes; gently flatten with a spatula. Bake until bottoms are just golden, 6 to 7 minutes more. Let cool completely on sheets on wire racks.

Melt caramels with cream in a small saucepan over low heat, stirring. Let cool. Using a spoon, drizzle caramel over cookies; let set. Store airtight in single layers.

Bourbon Pecan Chews

Martha Stewart Living, 2005

Makes about 5 1/2 dozen

    2 cups flour                                                   
    1/2 teaspoon ground allspice                                   
    1 teaspoon salt                                                
    1 cup unsulfered molasses                                      
    1/2 cup unsalted butter soft                                   
    1/4 cup bourbon whiskey                                        
    1 cup packed light brown sugar                                 
    4 cups coarse chop pecans toasted                              

Whisk together flour, allspice, and salt in a small bowl; set aside.

Melt molasses and butter in a small saucepan over low heat. Remove from heat; let cool slightly. Stir in bourbon. Transfer to a medium bowl; whisk in sugar until smooth. Stir in flour mixture and 1 cup pecans. Refrigerate dough until firm, at least 1 hour or up to overnight.

Preheat oven to 400°. Scoop balls of dough using a 11/4-inch (1 ounce) ice cream scoop; roll in remaining 3 cups pecans. Space 1 1/2 inches apart on baking sheets lined with parchment paper. Bake until flattened and lightly colored on edges, 9 to 11 minutes. Let cool on sheets 3 minutes. Transfer to wire racks; let cool completely. Store in airtight containers at room temperature up to 1 week.

Rum Raisin Shortbread

Martha Stewart Living, 2007



Makes 4.5 dozen

    1/2 cup dark rum                                               
    1 cup dried currants                                           
    2 sticks unsalted butter room temp                             
    3/4 cup confectioners' sugar                                   
    1/2 teaspoon orange zest                                       
    1 teaspoon vanilla extract                                     
    1 1/2 cups flour                                               
    3/4 cup fine shred unsweetened shredded coconut                
    1 teaspoon salt                                                

Combine rum and currants; cover, and let stand at room temperature overnight. Drain, reserving 2 tablespoons rum.

Beat butter, sugar, and orange zest with a mixer on medium speed until creamy and smooth, about 2 minutes. Add vanilla and reserved rum, and beat until combined. Reduce speed to low. Add flour, coconut, and salt, and beat for 3 minutes. Stir in currants by hand.

Form dough into 2 logs, each about 1 1/2 inches in diameter; wrap in parchment, and refrigerate 1 hour (or up to 3 days).

Preheat oven to 325. Remove parchment. Slice logs into 1/4-inch-thick rounds, and space about 1 inch apart on baking sheets lined with parchment. Bake until pale golden, about 20 minutes. Let cool. Cookies can be stored in an airtight container for up to 1 week.

MY NOTES: Reviewers had trouble slicing--may want to freeze for ten minutes. Also, careful that you don't over cook. Start at 18 minutes.

Red, White and Blue Stars

Martha Stewart Living, 2008

Makes about 40 sandwich cookies

    5 cups cake flour (not self-rise)                              
    2 teaspoons baking powder                                      
    1 1/2 teaspoons salt                                           
    12 ounces unsalted butter soft                                 
    1 1/3 cups sugar                                               
    4 egg yolk                                                     
    1 tablespoon vanilla extract                                   
    2 tablespoons heavy cream                                      
    3/4 cup raspberry jam                                          
    3/4 cup blueberry jam                                          
    2 tablespoons sanding sugar                                    

Sift flour, baking powder, and salt into a large bowl. Cream butter and granulated sugar, with a mixer on medium speed, until pale and fluffy. Beat in yolks and vanilla until well combined. Add flour mixture in 3 additions, alternating with cream and beating well after each addition. Shape dough into 4 disks, wrap each in plastic, and refrigerate for at least 3 hours (or up to 3 days).

On floured parchment, roll 1 disk of dough into a 1/8-inch-thick rectangle. Repeat with remaining disks. Stack sheets of dough and parchment, and refrigerate for 1 hour or freeze for 30 minutes.

Spread raspberry jam on 1 sheet of dough, blueberry jam on another. Top each with a plain sheet of dough. Refrigerate for 1 hour or freeze for 30 minutes.

Preheat oven to 350 degrees. Cut out cookies using a 2 1/2-inch star-shaped cutter, and space 1 inch apart on parchment-lined baking sheets. Brush with cream, and sprinkle with sanding sugar. Refrigerate for 30 minutes or freeze for 15 minutes.

Bake, rotating sheets halfway through, until golden, 16 to 20 minutes. Transfer cookies to wire racks, and let cool completely. If desired, bake dough scraps.