Gingersnap Cookies

I don't recall how long I have been making this recipe but I do know that, for some reason, I only make them during the Christmas Holiday. They are definitely good enough to be made at any time of year.

They are spicy (maybe that's why they are perfect for the holidays), buttery, crisp and easy to make.

In a medium mixing bowl stir together the flour, the spices and the baking soda and salt. Set that aside.

In the mixing bowl of a stand mixer (you can also easily use a hand mixer with this recipe) whip the softened butter until fluffy.
 

Now add your egg and the molasses and mix until completely incorporated.
 

Add the flour in additions and incorporate on low speed until just mixed.
 

Form into a 10 inch disk, wrap in plastic wrap and refrigerate until the dough is very firm or overnight. Most of the time I prepare the dough the day before baking.

With a 1 Tbsp. scoop form one-inch balls

 

 

and place on a parchment paper lined cookie sheet, 2 inches apart

Bake until brown and set

 

 Gingersnap Cookies
Makes approximately 5-1/2 dozen cookies

Ingredients:
2-1/4 cups all-purpose flour
2 tsps. ground ginger
1 tsp. ground cinnamon
1/2 tsp. ground allspice
1/4 tsp. freshly ground white pepper
2 tsp. baking soda
1/2 tsp. salt
2 sticks (1/2 pound) unsalted butter, softened
1/2 cup granulated sugar
1/2 cup light brown sugar
 1 large egg
1/3 cup unsulphured molasses

Method:
In a medium mixing bowl, stir together the flour, ginger, cinnamon, allspice, white pepper, baking soda and salt. Set aside.

In a large mixing bowl or the mixing bowl of a stand mixer, using a handheld mixer or the whisk attachment of the stand mixer, beat the butter until smooth.  Add the granulated and brown sugars and beat until light and fluffy.  Beat in the egg and molasses.  Add the dry ingredients in two additions, and beat on low speed until just blended.  Form the dough into a 10-inch disk, wrap in plastic wrap and refrigerate until very firm.

Preheat the oven to 350°F. Line several cookie sheets with parchment paper.  Roll tablespoons of the dough (or use a Tbsp. scoop) into 1-inch balls and arrange them about 2 inches apart on the cookie sheets.  Bake on the upper and middle racks of the oven for about 15 minutes, or until browned and set. Shift the pans halfway through the baking time.  Allow the cookies to cool completely on the baking sheets.

These cookies can be stored in an airtight container for up to 1 week or frozen for up to 1 month.      


 

Chewy Salted Oatmeal Cookies

 A blog that I regularly read and enjoy is The Bitten Word.  This month Zach and Clay invited readers to participate in their Holiday Cookie Cover to Cover Project.  Participants are assigned a cookie recipe from the food magazines that they cook from every month.  I've participated in their cover to cover projects in the past and it's always fun to see all of the results from their readers.  I was assigned these Chewy Salted Oatmeal Cookies from the December issue of Food and Wine.



With all of my other holiday baking I've been doing I was grateful to have been assigned a easy recipe.  This is your basic dry ingredients combined with your creamed butter/sugar/egg mixture.  What makes these really special is the little dibby dabby garnish of fine crystal sea salt.




The recipe called for a 2 tablespoon ball of dough that you slightly flattened then sprinkled with the sea salt.




They really spread to make a 4" cookie.  Since they are a chewy cookie instead of crisp they tended limp when you would hold the cookie.

I decided to use my 1 tablespoon cookie scoop to make 2-1/2" to 3" cookies.  I liked this result much better.  It didn't change the taste at all, they still spread enough to keep them thin, they kept their shape when you picked them up and the bottoms of the cookie actually caramelized a little bit without making the cookie crispy.

And the taste?  One of the best tasting oatmeal cookies I've had.  The sea salt put these over the top with a soft saltiness that made all of the other flavors pop.

 Chewy Salted Oatmeal Cookies
Adapted from the December 2014 issue of Food and Wine
Yields approx. 6 dozen 3" cookies

Ingredients:
2 cups rolled oats
2 cups all-purpose flour
1/2 cup whole-wheat pastry flour
2 tsp. baking soda
1 tsp. kosher salt
1 tsp. ground cinnamon
1/4 tsp. freshly grated nutmeg
2 sticks unsalted butter
1 cup granulated sugar
1 cup dark brown sugar
1 tsp. pure vanilla extract
3 large eggs
Flaky sea salt

Mise en Place

• place butter in bowl of stand mixer
• in a large mixing bowl, whisk the oats with the flours, baking soda, salt, cinnamon and nutmeg
• crack eggs in small bowl

Method:
 Preheat the oven to 350°.  In the bowl of a stand mixer fitted with the paddle, beat the butter with both sugars and the vanilla at medium speed until light and fluffy, about 3 minutes.  Add the eggs 1 at a time and beat until incorporated.  Add the dry ingredients and beat at low speed until just combined.  Cover the bowl with plastic wrap and refrigerate the cookie dough until chilled, at least 1 hour.

Line 4 cookie sheets with parchment paper.  Working in 2 batches, using a 1 Tbsp. ice cream scoop, scoop the dough onto the prepared sheets, spaced at least 2 inches apart.  Flatten the cookies slightly and sprinkle each with a pinch of sea salt.  Bake for 10 minutes, until golden brown at the edges; rotate the baking sheets from top to bottom and front to back halfway through baking.  Let the cookies cool on the baking sheets for 5 minutes, then transfer to a rack to cool completely.

The cookies can be stored in an airtight container for up to 5 days.  I would suggest placing a piece of wax paper between layers.

Orange Date Nut Cookies

This is another cookie that I tried for the first time this year and it will definitely become a Christmas regular.

Prior to making the dough for the cookies a filling is made with dates, orange juice and orange rind.  I'm so thankful that dates can be purchased already chopped.  I have a not-so-fond childhood memory of being required, every Christmas season, to sit at the kitchen table and chop up those sticky whole dates

Process with the knife blade.  You will want the date mixture very smooth.

The cookie has three layers so the dough will be divided.  If you have a kitchen scale, separate the dough and weigh into 3 equal pieces.

Line a 9" x 5" loaf pan with foil allowing the sides to hang over.

Knead half of the pecans into 1 portion of dough.  Press into the bottom of the loaf pan taking care that the layer is even and firmly tucked into the corners.

For the middle layer, knead the date orange mixture into a portion of the dough.  When well incorporated press onto the top of the bottom pecan layer. Use enough pressure to try to keep any air pockets from forming.  The more even and neat you make your layers the nicer your cookies will look.

Knead the reminder of the toasted pecans into the last portion of dough.  Press this onto the top of the orange date layer.  Cover and refrigerate for at least two hours.  Mine stayed in over night.

When you are ready to slice your cookies  preheat the oven to 350°F.  Line cookie sheets with parchment paper.

Turn the firm, molded dough out onto a cutting board.  Remove and discard the foil.  This is what your dough looks like from the side.

Slice the dough lengthwise into 4 sections

My loaf pan sloped a tad on the ends so I trimmed off the end to make it even.

Now you can start your cutting with a straight edge.

Slice each cookie about 1/4" thick and place them 1" apart on the prepared cookie sheet.

Bake for 9 to 10 minutes  or until lightly browned.  Cool slightly on baking sheets, remove to wire racks to cool completely.

I baked one batch until they were quite brown and they crisped up; almost like a thin biscotti.  The  norm should be a little softer.  Lovey  liked the over done batch to have with his coffee so all turned out well.  However, remember what makes this cookie fine in NOT being over baked.  Soft and chewy is what you want.

In addition to the fact that these cookies taste great, here are some other reasons they can be your friend during the holiday:
~ The recipe yields a large quantity, making it a good selection to make for a holiday cookie swap
~ Being a "slice and bake" type of cookie, they're great for keeping a batch of the dough in the refrigerator during the holidays.  You'll be able to slice off a few and stick them in the oven when someone stops by for a visit.

Orange Date Nut Cookies
Adapted from Christmas Cookies published by Oxmoor House
Yield 8 dozen

Ingredients:
1 (10 ounce) package chopped dates
grated orange rind from 1 medium orange
1 Tbsp. orange juice
1 cup butter softened
1-1/2 cups sugar
1 large egg
1 tsp. vanilla extract
2-1/2 cups all-purpose flour
1-1/2 tsp. baking powder
1/2 tsp. salt
1 cup pecan pieces

Mise en place:

• set out butter to soften
• line a 9 x 5-inch loaf pan with aluminum foil, allowing foil to extend over edges of pan.  Set aside
• cover cookie sheets with parchment paper
• toast the pecans for 8-10 minutes or until browned and aromatic; cool
• grate rind from orange
• juice the orange
• measure out sugar & vanilla
• measure out flour, baking powder and salt
• finely chop pecans and divide in half

Method:
Position knife blade in food processor bowl and add the dates, orange rind and orange juice.  Process 45 seconds or until dates are finely chopped.

Beat butter at medium speed with a heavy duty electric stand mixer until blended.  Gradually add sugar, beating until blended.  Add egg and vanilla, beat well.

In a small mixing bowl combine the flour, baking powder and salt.  Gradually add to butter mixture, beating at low speed just until blended.

Divide dough into 3 equal portions.  Knead 1/2 of the pecans into 1 portion of dough; press into prepared pan.  Knead date mixture into 1 portion of dough; press in pan over pecan dough.  Knead remaining pecans into remaining dough; press into pan over date dough.  Cover and chill at least 2 hours.

Preheat oven to 350°F.

Invert loaf pan onto a cutting board, remove and discard aluminum foil.  Cut dough lengthwise into 4 sections.  Cut each section of dough crosswise into 1/4-inch slices.  Place slices 1 inch apart on prepared cookie sheets.

Bake for 9 - 10 minutes or until lightly browned.  Cool slightly on baking sheets,; remove to wire racks to cool completely.

Christmas Baking - Rosemary Shortbreads

Christmas means it's time for holiday baked goods to be made and shared.   I have my regulars that I make each year like my sister's Bourbon Balls., fudge, and iced sugar cookies in Christmas themed shapes.  Aunt Bill's Brown Candy is another Christmas tradition but I'm not making it this year because it's easier to make with an extra pair of hands; which I couldn't muster up.

In addition to the Bourbon Balls, I made fudge, chocolate peanut clusters, Orange Date Nut Cookies, Poinsettia Sugar Cookies and Rosemary Shortbread.

I want to share the Rosemary Shortbread with you.  This is a new cookie for me this year.   I love shortbread because it's easy to make and it's not over the top sweet and rich like so many other cookies.  You can bake it in fancy shapes cut from cookie cutters or just slice it into squares, rectangles or triangles.

The addition of fresh rosemary piqued my curiosity.  Rosemary always smells good when cooking with it but there is something different about it when mixed with sugar and butter.  I was revelling in the subtle aroma that filled the kitchen when Lovey walked through and asked if I was making sausage and biscuits.  Wha?????  My olfactory senses weren't picking up on that one at all.

The recipe called for 1/2 cup butter but the dough was clearly not coming together.  I added 2 more Tbsp. of softened butter to the dough and that seemed to do the trick.

The original recipe also called for 2 Tbsp. of minced fresh rosemary.  I felt it was way too much rosemary in relation to the amount of dough so I used 1 Tbsp. instead.   Didn't want to feel like I was eating grass in my cookies.

You can make them in any shape.  I used a small Christmas bell cookie cutter.  I think a snowflake cookie cutter would make a nice shape as well.

This is a cookie that need not be delegated to Christmas alone.  It would make a great tea biscuit any time of the year.

Rosemary Shortbread Cookies
Adapted from Christmas Cookies published by Oxmoor House
Yield 1 dozen

Ingredients:
1/2  cup + 2 Tbsp. butter
1/3 cup sifted powdered sugar
1-1/2 cups all-purpose flour
1 Tbsp. minced fresh rosemary

Mise en place:

• allow butter to soften to room temperature and place in mixing bowl
• preheat oven to 325°F.
• measure out powdered sugar
• measure out flour
• mince rosemary

Method:
Beat butter at medium speed with an electric mixer until creamy.  Gradually add sugar, beating well.

Gradually add flour to butter mixture, beating at low speed until blended.  Gently stir in rosemary.

Roll dough to 1/4 - inch thickness on a lightly floured surface.  Cut with a 2-inch cookie cutter, place cutouts on a baking sheet lined with parchment paper.

Bake at for 18 to 20 minutes or until edges are lightly browned.  Remove to wire rack to cool completely.

Cookies on a Stick

I love making and decorating sugar cookies.  This time of year becomes especially busy due to an annual event at work.  We have a great volunteer group and our primary source of funds each year is a company-wide Valentine Bake Sale.

In addition to all of the donated baked goods brought by employees, a large amount of funds are raised through selling these Valentine cookie bouquets

and Valentine cookies on a stick.

These lovely ladies are 'the two Sharons'.  They have, for the past gazillion years, been the organizers, recruiters, teachers and inspiration-givers of all things relating to these valentine cookies.

There are many volunteers who give their time to this project and without them we wouldn't have all of these to sell.

A group of bakers (myself included) volunteer to make several batches of the sugar cookies on a stick.  I make what we call the smaller short stick cookies and they are sold individually.

The larger ones make up the bouquets.  We fondly call these the fancy ones.
I thought I'd share with you how we make them.  Each of the bakers march home with packets that include our instructions with the recipe for the official dough recipe, a heart cookie cutter, dowels, and parchment paper. 

I'm sure each baker has her own routine on how she accomplishes her task of baking her batches of cookies.  My own routine has changed over the years, depending on the space I've had in my kitchen.  Here's what works best for me.

After a batch of the dough is mixed up it's shaped into an 8" square, wrapped in plastic wrap and put in the refrigerator to chill; I usually make the dough up the night before I'm going to bake.  When I'm ready to cut out cookies I take a dough scraper and cut the batch into squares.  The dough is pretty rock hard at this point so it doesn't hurt it to sit out while I work with individual pieces of dough.  If it gets too soft to work with just stick it back in the refrigerator.

 Break off a piece of dough and work it into a 3 ounce ball and place it on a piece of parchment.  I pre-cut my squares of parchment, sizing according to the cutter.  See the dowels on either side of the dough?  These serve as a guide for your rolling pin to insure that the piece of dough is rolled out to a specific thickness.  The dowels for the short stick cookies are 1/4".

Place larger piece of parchment paper over the dough ball and press slightly with the palm of your hand.

Using your rolling pin continue rolling the dough into a circle until it reaches the desired thickness (making sure the rolling pin rolls across the dowels).

The circle of dough rolled to 1/4" thickness

After cutting the cookie, keep it on it's little parchment piece and place on a cookie sheet that is kept in the refrigerator while you continue cutting out the rest of the cookies.

I stack them, repeating the cutting out process until I've used all my dough.

Working with one cookie at a time, insert your sticks.  Place your hand on top of the cookie.  Gently twist (not push) in the stick until it is about 3/4 of the way into the cookie.  Your hand on the cookie serves as a guide to insure the stick doesn't break through the dough on the top of the cookie and yet not exposed on the bottom of the cookie.

Place the cookies, still on the parchment square, and bake.

When the cookies come out of the oven, take a flat, metal spatula and gently press down on the cookies.  This will make a smoother surface for decorating.

Carefully remove the cookies to cooling racks.  Handle the cookies by the cookie and not  the stick.

All of the volunteer bakers brought their baked cookies up to the office for Glazing Day.



It takes several days to put a bottom glaze on all the cookies.

But with this group of ladies glazing away during their lunch hour the job got done!

The glazed cookies are left to dry.  This year all of the glazing was done on a Thursday and a Friday.  (those 'blue' cookies are actually a beautiful deep purple)

Saturday was a decorating frenzy.  A group of the volunteers met up at the office and spent the day letting our creative juices flow!  There is so much creativity in the room, it is just amazing!  

Let me just put a side note in here that the two Sharons make all of the glazes and royal icing for decorating.  And, believe me, it's a L.O.T. of icing!!



 This is Mandy.  She was one of the decorators who weren't afraid to try new and creative designs. Judging from her t-shirt, she is highly intelligent. Go Pokes!

This is one she decorated.  Don't you love the lacy work?

Here are a couple more that I liked.

 In total we baked, glazed, decorated and packaged 305 cookies on the short sticks, cookies for 54 bouquets, with 3 cookies per bouquet and one raffle bouquet that had 5 cookies in it.  That's a total of almost 472 cookies!!  Woo Hoo!!!  Great job everyone!  Everyone ready for next year?

Cookies-On-A-Stick Dough
Makes approximately 20 to 21 4" cookies

Ingredients:
1/2 pound butter (2 sticks) - salted preferred
1-1/2 cups granulated sugar
2 large eggs
1 Tbsp vanilla
3-1/2 cups all purpose flour
1/2 tsp salt

Method:
Cream butter and sugar together until light and fluffy; around 10-12 minutes.  Add vanilla.  Add eggs one at a time and mix well.  Stir in flour and salt.  Mix until flour is incorporated.  Shape into an 8" square, wrap in plastic wrap and chill dough.

With a pastry cutter or knife, score the dough into about 20 squares.  Roll each square into a ball (you want a ball that weighs around 3 ounces.

Roll out cookies 1/4" thick on parchment paper.  Chill the cut out cookies to firm them up a bit before inserting the sticks.  Gently twist in stick until it is about 3/4 of the way into the cookie.  Chill prior to baking.

Bake at 350°F. for 10 - 12 minutes