Author: Jillian

Coconut Macadamia Nut Cookies

I was shocked to learn that many people don’t like coconut.  I like coconut so much, that on a recent venture to Grand Cayman, my friends and I actually managed to get a coconut out of a tree to eat.  The ingredient that thew me in these cookies, which I think have a somewhat Hawaiian theme, was the macadamias, which my local grocery store apparently does not carry (yet I think they stock every Goya product known to mankind…go figure.).

coconut macadamia cookies

Coconut Macadamia Nut Cookies
1/2 c plus 2 tbs salted macadamia nuts
2 c all-purpose flour
1 tsp baking powder
1/2 tsp salt
1 stick (1/2 c) butter
1/2 c vegetable shortening
1 c sugar
3 large eggs
1/2 tsp pure vanilla extract
1 tbs lime juice
1/2 c unsweetened shredded coconut, plus more for sprinkling

1. Preheat the oven to 325oF. Spread the macadamia nuts in a single layer on a rimmed baking sheet. Toast them about 10 minutes, or until they are light golden and fragrant. Let them cool, then halve about 22 of the nuts. Finely grind the remainder and set aside.
2. In a medium bowl, whisk together flour, baking powder and salt and set aside. In a large bowl, beat together the butter, shortening and sugar until light and fluffy, 3 to 4 minutes. Beat in the 2 eggs, vanilla and lime juice. Add the flour mixture, ground macadamia nuts and coconut. Mix on low speed until just incorporated.
3. Turn the dough out on to a clean work surface and shape into an 11-inch log, about 2 inches in diameter. Wrap in plastic and refrigerate for at least 2 hours.
4. Preheat the oven to 350oF, and line 2 large baking sheets with parchment paper. Remove the dough log from the refrigerator. Using a sharp knife, cut into 1/3-inch-thick slices. Place on baking sheet.
5. In a small bowl, whisk together the remaining egg with 1 tbs water. Using a pastry brush, lightly brush the top of each cookie with the egg wash. Sprinkle with some coconut and press a macadamia nut into the center.
6. Baking until the edges are golden and the coconut on top is lightly golden. Transfer to a wire rack to cool completely.

Makes about 44 cookies

Black and White Cookies

The black and white cookie is a New York classic, which can be found at delis all throughout the city. In fact, it was even mentioned on an episode of Seinfeld! When I was younger, my cousins would come visit every winter, and we’d pick them up at Newark Penn Station, and my mother would always let us get black and whites from the Zaro’s Bakery there, so these have a special place in my heart.

black and white cookies

Black and White Cookies
3 c all-purpose flour
1/4 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 1/4 sticks (10 tbs) unsalted butter, at room temperature
1/2 c vegetable shortening
1 c + 3 tbs granulated sugar
2 large eggs + 1 yolk
1 tbs vanilla extract
1/4 c heavy cream
Black and White Icings (below)

1. Position a rack in the middle of the oven and preheat to 350oF. Line 2 rimless baking sheets with parchment paper.
2. Sift the flour, baking powder, baking soda, and salt together in a medium bowl.
3. In a large bowl, cream the butter, vegetable shortening and sugar.  Add the eggs and egg yolk one at a time and mix until combined.  Gradually add the flour mixture, alternating with the cream.
4. Form about 1/4 c of the dough into balls and place about 3 inches apart on the prepared baking sheets.  Bake 10-12 minutes.  The cookies will appear cakey.
5. Cool on baking sheets for about 10 minutes and then remove to wire racks to cool completely.
6. Using a small off-set spatula, frost half of each cookie with the white icing.  Allow this to set, and then repeat on the other half with the black icing.  Let the cookies stand for about 3 hours before storing—this will give the icing time to set completely.

Makes about 36 full-size cookies

Black and White Icings
4 c confectioners’ sugar
2 tbs + 2 tsp light corn syrup (do not use dark—it will tint your white icing)
1/4 tsp clear vanilla extract (again, if you use regular vanilla extract, your white icing will not be white)
2 tbs Dutch-process cocoa powder

1. In a medium bowl, combine the confectioners’ sugar, corn syrup and vanilla with 3 tbs hot water.  Whisk until smooth.  The icing should be slightly thicker than honey.  You can add a little more sugar if it is to runny, or more water if is too thick.
2. Pour half of the icing into another bowl and stir in the cocoa powder.

Butter Pecan Cookies

When I started to make these, I had no idea how similar to the Russian Tea Cakes they would turn out to be (I didn’t read the recipe before hand).? I just saw “butter pecan” and decided to make them because I like butter pecan ice cream.? Of course, this doesn’t take away from their deliciousness at all, but it does give you an idea of what they will be like.

Butter Pecan Cookies
4 tbs. unsalted butter, at room temperature
1/3 c powdered sugar, plus extra for dusting
1 tsp vanilla extract
1/4 tsp salt
1 1/2 c flour
3/4 c pecans, finely chopped
1. Position a rack in the middle of the oven and preheat to 325oF. Line 2 rimless baking sheets with parchment paper.
2. In a large bowl, beat the butter and 1/3 c. powdered sugar until creamy. Add the vanilla, salt, and flour and mix until blended. Stir in the pecans and mix until evenly distributed.
3. With floured hands, shape the dough into 3/4-inch balls and place on the prepared sheets, spacing them about 1 1/2 inches apart. Be sure to press gently to prevent them from rolling off. Bake until the cookies are very light brown, 15-18 minutes. Let cool on the baking sheets on wire racks for 10 minutes.
4. Put some of the powdered sugar into a bowl.? Roll each cookie in the sugar until it is evenly coated, and shake off the extra.

Makes about 36 cookies

Cassandra’s Birthday Cake

On January 28th, my friend Cassandra turned 20! To celebrate, I cooked up a little feast, which culminated in this birthday cake. It was something of a change from the rest of the meal, which was more Eastern European-themed (mushroom soup, carrot, cucumber and beet salads, and stuffed cabbages).

The cake consists of a vanilla genoise with an almond dacquoise sandwiched in between. The entire thing is then smothered in almond buttercream. I wanted to make a layer cake, but with only 4 guests, this seemed a bit excessive, so I used miniature cake pans for a smaller cake (they were 7.5″ and 5.5″ in diameter).

Genoise is typically a dry cake and is therefore drizzled with syrup, although I forewent that step because I was pressed for time. Dacquoise is similar to mergingue in texture, so it adds a nice crunch in the middle of the cake (my favourite part, in fact). However, you should eat the cake immediately, as some of the moisture from the genoise is absorbed by the dacquoise and it loses its crunch after a day or two.

birthday cake

Cassandra’s Birthday Cake
Almond Dacquoise
4 1/4 oz whole almonds, toasted
1/2 c granulated sugar
1 tbs cornstarch
3 large egg whites, at room temperature
1/2 tsp vanilla extract

1. Preheat the oven to 300oF. Lightly butter the bottom and sides of one half-sheet pan. Using a 9-inch cake pan as a guide, trace 2 circles on a sheet of parchment paper, cut to fit the half-sheet pan. Place each sheet, circle side down, on the pan. Butter the paper, then dust with flour.
2. In a food processor, combine the almonds, 1/4 c of the granulated sugar, and the cornstarch. Process until the almonds are ground to a powder.
3. In a large bowl, beat the egg whites on medium-high speed until they form soft peaks and have tripled in volume. Slowly pour in the remaining granulated sugar and vanilla and beat until the whites are stiff and glossy, being careful not to overwhip.
4. Pour the almond-sugar mixture over the egg whites and quickly fold in with a rubber spatula. Spoon the batter into a pastry bag fitted with a 1/2″ tip. Starting in the middle of one of the traced circled, pipe spirals of batter until you reach the each of the circle. Repeat for the second circle.
5. Bake the layers until they are crisp and dry and begin to brown, about 50-60 minutes. They will feel crisp on the top and will crisp completely after the are cooled. Transfer to wire racks to cook completely.

Genoise
3/4 c cake flour (not self-rising)
4 large eggs
2/3 c granulated sugar
4 tbs unsalted butter, melted and cooled
1/2 tsp vanilla extract

1. Preheat the oven to 350oF. Butter a 9-inch cake pan and line the bottom with a circle of parchment paper cut to fit. Butter the paper and dust the bottom and sides of the pan with flour.
2. Sift the flour onto a plate and set aside. Put the eggs and sugar in a deep stainless-steel bowl and set over a saucepan filled halfway with water. Bring the water to a simmer. Gently stir the eggs and sugar with a whisk for several minutes, until the sugar is completely dissolved.
3. Remove the bowl from the water. Beat the egg-sugar mixture on high speed until the batter is light, has tripled in volume and is thick enough to fall back on itself like a ribbon when a spoon is dipped and removed. (This is important, as the genoise gets its volume from the eggs only)
4. Sift the flour over the batter and fold in with as few strokes as possible. When the flour is nearly incorporated, quickly fold in the butter and vanilla as well.
5. Bake the cake until it springs back lightly when touched with a finger tip and a toothpick inserted into the centre comes out clean, about 20-30 minutes. Remove the cake from the oven, and immediately run a small knife around the inside of the pan to loosen the cake. Place a wire rack on top of the cake and invert them together. Peel the parchment off of the cake, turn it back over onto the rack and let cool completely.

Espresso-Almond Buttercream
4 large egg yolks
1/2 c sugar
1/4 c water
1 c unsalted butter, at room temperature
2 tbs instant espresso powder, dissolved in 1 tbs hot water
1 tbs amaretto
1/2 tsp almond extract

1. With a wire whisk, stir the egg yolks together in a bowl. Set aside.
2. In a small saucepan, combine the sugar and water and bring to a boil over medium-high heat. Continue to boil until the syrup reaches the soft-ball stage (239oF on an instant-read thermometer), about 5 mins.
3. When the syrup is ready, begin to bead the egg yolks with a mixer on medium speed. While beating, carefully pour the hot syrup onto the yolks. Beat until all of the syrup is incorporated, and continue to beat until the mixture is cool and thick.
4. Beat the butter into the mixture until smooth and satiny. If the mixture looks curdled and the bowl feels cold, warm it over hot water and beat again. Beat in the espresso, amaretto and almond extract.

Assembly

Slice the genoise in half using a serrated knife. Sandwich one dacquoise piece between the layers and place another on top. Cover the entire thing with frosting, and garnish with toasted almonds.

Sugar Cookies

Everyone loves a good sugar cookie.  They’re really amazing for decorating, because you can put candy or coloured sugar or even a paint on them, and you can use cookie cutters or a knife to create different shapes.

sugar cookies

Sugar Cookies
5 c all-purpose flour
1 1/2 tsp salt
2 c (4 sticks) unsalted butter, at room temperature
3 c sugar
2 large eggs, at room temperature
1 tsp vanilla extract or 2 tsp fresh lemon juice and zest of 2 lemons
Coloured/coarse sugar (optional)

1.    In a large bowl, sift together flour and salt.  Set aside.
2.    Use an electric mixer on medium-high speed to cream butter and sugar until fluffy. Beat in eggs, vanilla, and salt.  Continue to mix on medium-high speed until just combined.
3.    With the mixer on low speed, gradually add the flour.  Mix until just combined.  Remove the dough, shape into 2 discs, and wrap in parchment paper.  Refrigerate 2 hours.
4.    Preheat oven to 350oF. On a floured surface, roll dough to 1/4 inch thick. Cut into desired shapes (scraps can be balled up, refrigerated, and used again). Transfer to ungreased baking sheets lined with parchment paper; refrigerate until firm, about 15 minutes. Remove from refrigerator, and decorate with sanding sugar, if desired. Bake until edges just start to brown, about 15 minutes. Cool on wire racks. May be stored at room temperature in an airtight container for up to 2 weeks.

Makes about 30 2 1/2 inch cookies

Spicy Chocolate Cookies

Back when the Mayans used to prepare chocolate, they would mix peppers in to give it a little kick.? These cookies take a leaf from their book and use a similar technique, including a bit of cayenne!

spicy chocolate cookies

Spicy Chocolate Cookies
1½ c all-purpose flour
¾ c unsweetened cocoa powder
½ tsp cinnamon
¼ tsp salt
¼ tsp freshly ground black pepper
¼ tsp cayenne pepper
½ c (1 stick) unsalted butter
1 c brown sugar
1 large egg
1 tsp vanilla extract

1. Combine the first 6 ingredients in a medium bowl. Mix thoroughly with a whisk and set aside. In a mixing bowl, beat the butter and brown sugar until creamy. Add the egg and vanilla extract and beat on high until fluffy, about 1 minute.? Gradually stir the flour mixture into the butter mixture until the butter is just incorporated.
2. Turn the dough out onto wax paper.? Use the paper to shape and roll the dough into a cylinder about 10 in. long and 1 to 2 inches in diameter. Wrap tightly in more wax paper, folding or twisting the ends to seal. Chill for at least 45 minutes or freeze until needed (up to 3 months).
3. Before baking, preheat oven to 375o
4. Let cool until the cookies are firm enough to be moved. Transfer to a rack to cool completely.
Makes about 2 dozen cookies

Russian Tea Cakes

There are many different names and varieties of these cookies – “Mexican wedding cakes” is a pretty common one, as are “Kouranbiedes” and “Snowballs”.  However, the one thing they all have in common is a powdered sugar base with nuts, which creates a melt-in-your-mouth sensation.

russian tea cakes

Russian Tea Cakes

2 c all-purpose flour
1/4 tsp salt
1 c (2 sticks) unsalted butter, at room temperature
1 tsp vanilla extract
1/2 tsp. almond extract
1 c pecan halves
2 c confectioners’ sugar

1. Position a rack in the middle of the oven and preheat to 350oF. Line a rimless baking sheet with parchment paper.
2. Combine the pecans with 1/4 c. confectioners’ sugar in a food processor. Pulse until nuts are finely ground. In a large bowl, whisk together with the flour and salt.
3. In a large bowl, combine the butter with 3/4 c. confectioners’ sugar. Beat in the vanilla and almond extracts. Beat on medium speed until smooth, about 1 minute. Slowly add the flour mixture and beat until soft dough comes together in large clumps.
4. To form each cookie, roll a level tablespoon of dough between your palms into a 3/5-inch ball. Place the balls 1 inch apart on the baking sheet. Make sure to set them firmly onto the baking sheet so they stay in place.
5. Bake the cookies until the bottoms are light brown and the tops are lightly coloured, 10-12 minutes. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
6. Sift the remaining confectioners’ sugar into a bowl and roll the cookies in it, coating evenly.  You will not use all of the sugar.

Makes about 6 dozen cookies

Orange-Ginger Rounds

Orange and ginger are quite complementary – a combination of tart, spicy and sweet, which is quite lovely.  They’re really easy to make, since they are log cookies an you refrigerate them and then slice them

orange ginger rounds

Orange Ginger Rounds

1 1/4 c whole blanched almonds
1 c confectioners’ sugar
3/4 c (1 1/2 sticks) unsalted butter
3 tbs finely grated orange zest (2 to 3 oranges)
1 large egg
1 tbs. freshly squeezed lemon juice
1 1/2 c. all-purpose flour
6 oz. crystallized ginger, finely chopped (about 1 c)

1.    Place almonds and sugar in the bowl of a food processor. Process until the mixture resembles coarse cornmeal, and set aside.
2.    Place butter and orange zest in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until white and fluffy, 2 to 3 minutes. On low speed, add the almond mixture, and beat until combined, 10 to 15 seconds. Add egg and lemon juice, and combine. Add flour, and beat until combined. Wrap in plastic; store, refrigerated, up to 1 week, or freeze up to 3 months.
3.    Place two 12-by-16-inch pieces of parchment on a work surface. Divide dough in half; form each half into a rough log on parchment. Fold parchment over dough; using a ruler, roll and press dough into a 1 1/2-inch cylinder. Wrap. Chill at least 3 hours.
4.    Heat oven to 350oF. Line two baking sheets with parchment. Spread crystallized ginger on a work surface. Unwrap logs; roll in ginger to coat. Cut logs into 1/4-inch-thick rounds; place on sheets, spaced 2 inches apart. Bake until edges turn slightly golden, about 15 minutes. Transfer cookies to a wire rack to cool. Bake or freeze remaining dough. Store in an airtight container up to 2 weeks.

Makes about 5 dozen, depending on size

Ginger-Molasses Cookies

I suppose any form of cookie with both ginger and molasses could be considered a gingerbread type cookie but, you know, it’s weird to have identically named entries.  These are big and chewy and really lovely.

ginger molasses cookies

Ginger-Molasses Cookies

3/4 c unsalted butter, at room temperature
1 c light brown sugar, firmly packed
1 egg
1/3 cup molasses (not robust)
2 c flour
1 1/2 tsp baking soda
1/4 tsp salt
1 tsp ground ginger
1 tsp ground cinnamon
1/2 tsp ground allspice

1. Position a rack in the middle of the oven and preheat to 350oF.  Line 2 rimless baking sheets with parchment paper.
2. In a large bowl, beat the butter and sugar until creamy.  Add the egg and molasses and beat until smooth.
3. In a medium bowl, stir together the flour, baking soda, salt, ginger, cinnamon and allspice.  Add the dry ingredient to the low ingredient and mix until blended.
4. Drop tablespoonfuls of the dough onto the prepared sheets, spacing them about 2 inches apart.  Bake about 10-12 minutes, until the cookies are browned and firm to the touch.  Let cool on the baking sheets on wire racks for 5 minutes, then transfer to a wire rack to cool completely.

Makes about 40 cookies

Classic Chocolate Chip Cookies

What sort of cookie website would this be if I didn’t include a chocolate chip cookie recipe? These come to you based on a recipe from Williams Sonoma’s Essentials of Baking, which was my bible in my nascent stages of bakerness.

chocolate chip cookies

Classic Chocolate Chip Cookies
1 1/4 c all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 c unsalted butter, at room temperature
1/2 c firmly packed light brown sugar
6 tbs granulated sugar
1 large egg
1 tsp vanilla extract
1 c plain chocolate chips
3/4 c white chocolate chips
3/4 c dark chocolate chips

1. Position a rack in the middle of the oven and preheat to 350oF. Line 2 rimless baking sheets with parchment paper.
2. In a bowl, sift together flour, baking soda, and salt. Set aside.
3. In a large bowl, combine the butter, brown sugar, and granulated sugar. Beat on medium speed until smooth. Add the egg and vanilla and beat on low speed until well blended. Slowly add the dry ingredients and beat on low speed until just incorporated. Mix in the chocolate chips.
4. Drop the dough by heaping tablespoons on to the prepared baking sheets, spacing the cookies 2 inches apart. Bake the cookies, 1 sheet at a time, until the edges and bottoms are lightly browned and the tops feel firm when lightly touched, about 10-13 minutes. Let the cookies cool on the baking sheets for 5 minutes, then transfer them to wire racks to cool completely.

NOTE: Chocolate chip cookies are amazingly versatile. You can make the basic dough and then mix in any number of things (chocolate chips, nuts, dried cranberries, raisins, etc.). Experiment! It’s fun!

Makes about 30 large-ish cookies