I have had so much fun making cookies, all week! Each of the recipes I chose had some kind of meaning.
The first cookie I made was my mother-in-law’s Mandelbread. She is definitely not going anywhere, but I felt like it was time I try the recipe. I mean if it didn’t get rave reviews from the family, Would have to spend time with my mother-in-law getting it right. She has never done a twice bake, so her mandelbread is on the softer side. That’s the way we like it. But feel free to bake it twice or even three times, if you like a harder, crispier cookie.
Chocolate Chip Mandelbread
I always say, to those that don't know, this is Jewish Biscotti. Like biscotti it is usually twice or even thrice baked to make it crispy and hard. You can certainly do that here, but this recipe has always been served like a cookie and a little bit softer.
- 2 Large ggs
- 1 Cup Canola Oil
- 1 Cup Granualted White Sugar
- 1 Tsp Vanilla Extract
- 3 Cups All-Purpose Flour
- 2 Tsp Baking Soda
- 1- 1/2 Cup Semi-sweet Chocolate Chips
- Cinnamon Sugar for coating
The next cookie, was an old-school thumbprint cookie. As you guys know, lately I am into tahini. So I added some to the dough and then used peach preserves. These are amazing!
Peach Tahini Thumbprint Cookies
I love an old-school thumbprint cookie. Lately, I have been obsessed with tahini and adding it to everything. It has a nut butter consitency and the flavor isn't too sweet.
- 1/2 cup Unsalted Butter
- 1/3 cup Granulated White Sugar
- 1 large Egg, separated reserve white
- 1 tsp. vanilla extract
- 1/2 cup Tahini Sauce
- 1 cup All-Purpose Flour
- 1/2 tsp. salt
- 1/4 cup Toasted Sesame Seeds
- 1/4 cup Peach Preserves
Preheat oven to 350°.Cream together butter and sugar until fluffy.Beat in egg yolk. Sift together flour and salt.Gradually, mix into egg/sugar mix, until a dough forms.Wrap dough in plastic and chill for an hour. Beat egg white slightly.Place roasted seeds in a shallow dish.With palms of hands, or a small ice cream scoop, roll dough into 1" balls.Roll each ball in egg whites and then sesame seeds.Place on baking sheet about an inch apart. Use our thumb to press an indentation into each cookie.Place a teaspoon of peach preserves in each dentation.Bake for 10-15 minutes, until golden brown.Cool on pan for 10 minutes then move to wire rack.
Alright moving right along. When my girls were young we used to love to bake cookies and these would have been a perfect project for us. The dough is easy and delicious and the tie-dye glaze is fun and gives lots of room for creativity. In this recipe pay attention to the notes, for food coloring notes.
Tie-Dye Butter Cookies
I originally saw this recipe in Bon Appetit magazine. I felt like the dough needed a little more sugar so I added some brown sugar. This recipe is easy and fun to do with kids.
- 1 cup (2sticks) Unsalted Butter
- 1/2 cup White Granulated Sugar
- 1/2 cup Light Brown Sugar, packed
- 1- 1/4 tsp. Kosher Salt
- 2 Large Egg Yolks
- 2 tsp. Vanilla Extract
- 2 cups All-Purpose Flour
- 2 cups Confectioners' Sugar, divided in half
- 6 Tbs. Whole Milk, divided
- 2 tsp., each color Food Coloring Powder, see notes
- 1/2 tsp. Kosher Salt
Preheat oven to 350°.Cream together butter, both sugars and salt until fluffy.Add egg yolks, one at a time. Then add vanilla. Beat until just combined. Gradually add flour.Turn out onto a lightly floured board or parchment paper. Dough should be stiff, but add flour, a tablespoon at a time, if it needs more.You should be able to roll out dough right away. If needed, you can chill for 10-15 minutes. Roll dough to 1/2" thick, evenly. use desired cookie cutter to cut shapes. press scraps together and roll them out until you use up dough.Place cookies on a parchment lined baking sheet about 1" apart.Bake for 10-15 minutes. Rotate halfway through. You want a light golden brown cookie, not too dark.Cool 10 minutes on pan then on wire rack.
Glaze and assembly:
Whisk 1 cup of confectioners sugar with 3 Tbs. milk, 1/4 tsp. salt and up to 3 tsp. powdered food coloring. Repeat with additional colors. I use two but you can use more. Spoon a little bit of first color into a shallow bowl then drizzle a little of the second color over and stir with a toothpick.Gently press a cookie into the glaze. Lift straight up and let excess to drip off.Hold on a wire rack until dry. Repeat process, adding glaze as needed.
I found the powdered food coloring was very heavy. I would start with 1/4 tsp. and add ass you go.
If you want to us liquid or gel food coloring; whisk the confectioners sugar, 2 Tbs. milk and a pinch salt together until smooth (no lumps). Then add food coloring one dry at a time to desired color.
I don’t remember who asked, but somebody said they were looking for a recipe for a great traditional Scottish shortbread. If it’s you, please let me know. It was so fun trying these recipes out. It is definitely a cookie I love and am so thrilled to come up with my own. Again, this cookie is usually pretty firm and crispy. Everyones oven is different so I started with 20 minutes, If you want it crispier check it and you may want to cover with foil. The cookie should be light golden brown.
- 2 cups All-Purpose Flour
- 2 sticks High Quality Unsalted Butter, cubed then room temperature I used Plugra
- 1/2 cup White Bakers Fine Sugar This is available at most grocery stores now
- 1/2 tsp. Sea Salt
Preheat oven to 350°.Butter a 8x8 or 9x9 pan and set aside.
Place flour, butter, sugar and salt in a food processor and pulse until it is a coarse crumble. It should hold together when pressed between your fingers. if it appears to be too dry or crumbly. If it doesn't hold together, it probably needs to be pulsed some more.
Put all the dough into the prepared pan and press in firmly.Use a fork to prick even rows of holes across the dough. You are starting to create the look of packaged shortbread. You can score lines that you will use to cut the short bread after it's baked. Bake for 25-35 minutes, until a light golden brown.Colo for 10 minutes and then cut into rectangle batons.Store in airtight container, for several weeks.
You can add candied ginger or candied citrus peel. Other dried fruit and nuts are good add-ins also.
Add before pressing into pan.
Phew! this is a long post. Finally, I made a Dark Chocolate Double Chocolate Chip cookie. My husband and I had these when we were in Spain, many years ago. My husband loved them. Now, this is a big deal, because he is not much of a sweets guy, Obviously, I asked for the recipe. It took a few tries to get it just the way he likes them. He likes a really hard cookie, so you take the baking time down by 2-3 minutes if you like a softer cookie.
Dark Chocolate Chip Cookies with White Chocolate Chips
Servings: 3 dozen
- 3/4 cup all purpose flour
- 1 cup cake flour
- 1 tsp. baking soda
- 1/2 cup unsalted butter
- 1/2 cup butter flavored shortening
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar packed
- 1 tsp. salt
- 2 tsp. vanilla extract
- 2 large eggs
- 2 cups white chocolate chips
- 1 cup mini semi-sweet chocolate chips
- 1 cup dark chocolate melted or powder. I used powdered
Preheat oven to 350°
Whisk together flour, baking soda and salt.
In an electric mixer, with paddle attachment, cream together butter and both sugars.
Add vanilla and eggs, one at a time.
Beat until well mixed.
Gradually add flour and mix util "dry".
Stir in dark chocolate.
Fold in white and semi-sweet chocolate chips.
Scoop onto ungreased baking sheet. Leave them kind of roundish for best texture.
Bake at 350° for 13-16 minutes.
As always please share your pics, when you make any of these recipes. I welcome your comments and suggestions. Also, please follow me on Instagram @whiskinthesouthern