Viennese Crescents - The cookie that started it all.

I was recently asked the question, "When and how did you start baking?"  I had my hands full of cookie sheets I was shuffling in and out of the oven, a mixer buzzing in the background, and sticky hands that could hardly hold the phone.  I remember rattling something off the top of my head, but afterwards I couldn't help but think there was a bit more to the story.

I wasn't always a cookie making machine.  I started out as a nut cracker, yep a glorious nutcracker.  My mom made cookies for family and friends every year.  She had her preferred methods and let's just say wouldn't trust me with them until I had proven myself.  She started me off with the tedious task of shelling nuts.  I know it was a million years ago, but didn't they have shelled nuts back then?  By the time I was a young teen I had moved up to mixing dough and shaping cookies.  By the time I graduated from high school I had pretty much taken over for my mom.

Every year she made the same cookies and one of her favorites was Viennese Crescents.  I adore them too, but I'm constantly writing new recipes, so sometimes these get edged out.  That is until I get a gentle (or not so gentle) reminder I didn't include these in the containers I give away.

Viennese Crescents
1 cup unsalted butter, room temperature
3/4 cup granulated sugar
2 1/2 cups sifted flour
1 1/2 teaspoons vanilla extract
2 tablespoons Amaretto (optional)
1 cup ground pecans
2 cups powdered sugar

Heat oven to 350 degrees F.

Combine butter, sugar, flour, vanilla, Amaretto, and pecans in a large bowl and use a pastry cutter to cut the ingredients together.  You want the mixture to be in very small crumbs.  I use my mixer sometimes and that works just as well.

Grab a tablespoon or so of dough and press together in your hands.  Shape into logs and then bend into crescents.  Place the cookies an inch or so apart on a cookie sheet that is lined with parchment or a silpat.  Or you could butter the pan.

Bake for 15-17 minutes.  They should start to brown slightly on the bottom and feel firm.  Let cool for 5 minutes or so and roll the warm (but not hot) cookies in powdered sugar.  Let cool completely on a rack and then roll them in powdered sugar again.

Makes about 36-48 cookies, depends on the size you make them.  Store in an airtight container.

My apologies if you didn't get any of these this year, but now that you have the recipe there won't be any excuses for the harassing phone calls anymore.

I spent most of December churning out cookies over here.  My kitchen was literally covered in cookies.

I did break for a few though to enjoy a fun day with my nieces and nephews decorating gingerbread and making ornaments.

I also decided to take matters into my own hands and make my own darn crown, since the one I requested from the Queen has never arrived.  I think she is ignoring me or something.  I attached it to a hat so I can wear it to the grocery store.

Ted was so jealous of my new hat he wanted one of his own.  What an attention hound!

Hope everyone got to enjoy the holiday and spending time with family and friends.

Gina

Frosted Apple-Cinnamon Drops

I was feeling a bit nostalgic the other evening and reminiscing about apple cookies my mom used to make for us when we were little.  I did a little research and I found an old recipe in a Sunset Cookie book that sounded similar, but I felt it needed a little something-something to make it worthy of adding it to the cookie line-up this year.

Brown butter, oh yeah that ups the deliciousness factor.  Cinnamon Chips, heck yes, I saw Liren - Kitchen Confidante post a Pumpkin Cinnamon Chip Muffin  recipe some time back and I swear I looked high and low for those darn chips.  I finally secured some at my local Tar-jay, you should have seen me it was ridiculous.  Here I am telling everyone in the isle, "Omg, they have cinnamon chips, do you know how long I've been looking for these?"  Of course they didn't, but I sure was proud of myself.  It was the equivalent of scoring the last talking Elmo (yes I'm acutely aware I'm dating myself here) the day before Christmas.  So if you see the chips in your local store, throw them in your cart a.s.a.p., or if you spot the last bag in someone else's cart and they somehow manage to work their way into your own cart (I saw nothing).

Frosted Apple- Cinnamon Drops

Cookie Dough
1/2 cup unsalted butter
1 1/3 cups firmly packed light brown sugar
1 large egg
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 cup milk
1 1/2 cups finely chopped granny smith apple (about 1 and a half apples)
1/2 cup cinnamon chips (I found Hersey's brand at my local Target)

Heat oven to 375 degrees F.

Add butter to a small saucepan and heat on medium-low heat until nicely browned.  Usually takes about 5 minutes.  To a large bowl add the brown sugar and browned butter, stir to combine.  Add the egg, flour, baking soda, cinnamon, salt, nutmeg, cloves, and milk and stir until combined.

Stir in the chopped apples and cinnamon chips.  If you can't find the cinnamon ones, I think semi-sweet chips would be great in these too.

Scoop tablespoon sized amounts of dough onto a cookie sheet lined with parchment or a silpat.  These spread a bit so leave a little room between each cookie.  Should get 27 cookies or more depending on size.

Bake for 12-14 minutes until browning slightly on the bottom.  If you press one with your finger and it doesn't start to spring back they need a little more time.  Let cool.  For the most even baking I like to rotate my pans from upper to lower and lower to upper halfway between cooking time.

Icing
4 tablespoons butter
2 ounces cream cheese
1 1/4 cups powdered sugar
Zest from 1 lemon
1 teaspoon lemon juice

Combine butter and cream cheese in a small saucepan and heat on medium-low heat until melted and whisk a little to combine. Whisk in powdered sugar, lemon zest and juice.  Should be a nice drizzling consistency.  If it seems too runny; whisk in more powdered sugar a spoonful at a time.  You can drizzle the icing over the cookies with a spoon or put it into a piping bag.  Let icing firm up and store the cookies in between layers of wax paper in an airtight container.

Like the cute red heart on these?  I just reserved a small amount of the icing and tinted it red and piped on a heart.  Adds just a little extra love I think.

Enjoy,

Gina

Candy Cane Shortbread Dipped in Chocolate

It's beginning to look a lot like Christmas over here!  The tree is up and decorated, stockings are hung, and even my Christmas cards are here and awaiting signing.  I've decided to get an earlier start this year because if you can believe this, sometimes I procrastinate (sad, but true) and I'm baking all day and shopping at night the week before Christmas.  Not this year.  I've spread out all the requirements on the to-do list, have a few parties in the works, and the week nights before Christmas I planned to be sprawled out on the couch with a blankie.  At least that's my plan anyways.  I think we all know how the best laid plans go.

One of those requirements on my to-do list is get all my cookie recipes locked down before the holiday.  I have to admit, Peppermint & Chocolate Cookies aren't something I regularly make.  The reason is I'm not a fan of mint extract.  (Probably doesn't help I took a big swig of that stuff to see what it tasted like and almost lost it.)  Kim - Liv Life Too and Christiane - Taking on magazines asked me if I could share a recipe using these ingredients.  So I fooled around with a mint syrup to see if I could impart that mint flavor without the weird aftertaste.

Even Hot Dog Dude approved of these and that is saying a lot, because he hates mint.  I made the ones on the left for him, I called them "mint light", sans the extra peppermint bits.

Candy Cane Shortbread Dipped in Chocolate

Mint Syrup

3/4 cup granulated sugar

1/2 cup water

5-6 sprigs fresh spearmint

Place sugar, water, and mint in a small saucepan and bring to a medium boil, let boil for 5 minutes.  Turn heat off and cover and let sit for 20 minutes or so until cooled.

Strain out mint leaves, should yield about 2/3 cup.  Set aside

Candy Cane Shortbread

3/4 pound unsalted butter, room temperature

1 batch mint syrup

3 1/2 cups all-purpose flour

1/4 teaspoon salt

1/4 cup crushed peppermint candy canes + more for sprinkling on top

Also need 6 ounces milk or dark chocolate, finely chopped

Combine in a bowl of a mixer the butter and mint syrup and mix until combined.  Add the flour and salt and mix until combined.  Stir in the candy cane bits.  If you don't want to clean up candy cane bits from every corner of your kitchen; place the canes in a large ziploc bag and bash them with a flat heavy object.

Divide the dough into thirds and place a portion of the dough onto a piece of plastic wrap and form into a log and then press it into a square shape.  You want it to be about 1 1/2 - 2 inches in diameter.  Repeat for the other two portions.

Place the logs on a sheet pan and place in the freezer for 40 minutes or so until firm.

Heat oven to 350 degrees F.

Slice off 1/2-inch slices from the rolls and place on a cookie sheet lined with parchment or silpats a couple inches apart.  Bake for 13-15 minutes.  Let cool.

Melt the chocolate in the top of a double boiler over low heat.  Dip the corner of each cookie in the chocolate and sprinkle with a little crushed candy cane.

Enjoy,

Gina

Chocolate-Caramel Cherry Thumbprint Cookies

Something that always makes me happy is the Christmas cookies that flow freely out of my house come December.  It usually takes me a couple of weeks to hunt down containers and supplies.  Once I start baking I won't shut the oven off until I can't inhale the cookie fumes any longer.

Making the cookies is a tradition, a ritual you might say.  Something that brings a sense of peace and order to my little world.  Something that helps restore all of the wrongs that seemed to have crossed my path this year and helps make them right.

I finally got a chance to sit down and pour over recipes and decide what will and what won't make the cut this year.  I always include a few family favs, but I've also been working on some new ones.  I will be attending a cookie exchange lunch soon and just any old cookie won't cut it.

I have to say these cookies sure do have everything going in their favor, a soft dough encrusted with salty pistachios, a tart cherry bite, and sweet subtle caramel covered with a dash of dark chocolate ganache - just to bring them over the top. These just might be a contender for the exchange, but I still have a few others I'm working on.

Chocolate-Caramel Cherry Thumbprint Cookies

Rosemary Caramel

1/2 cup granulated sugar

3 tablespoons water

4" long sprig of fresh Rosemary (leave whole)

1/4 cup heavy cream

Cookie Dough
1 cup unsalted butter, softened
1/2 cup granulated sugar
2 1/2 cups all-purpose flour
2 large eggs
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup dried tart cherries, chopped finely
3/4 cup finely ground salted pistachios

Chocolate Ganache
4 ounces dark chocolate (or semi-sweet), finely chopped
4 tablespoons heavy cream

Preheat oven to 375 degrees F.

1)  Make caramel:

Combine sugar, water, and sprig of Rosemary in a small skillet and bring to a boil on medium-high heat.  Let cook 5-7 minutes until the edges are starting to turn an amber color.  Turn the heat off and add the cream.  Turn the heat back on and whisk until smooth.  Remove the Rosemary sprig (with tongs, caramel burns are no joke) and discard.  Set aside.

2)  Preheat oven to 375 degrees F.

3)  Make cookie dough:

Place butter in the bowl of a mixer or regular bowl and mix until fluffy.  Add the sugar and beat until combined. Add the eggs, vanilla, flour, and salt and mix until combined.  Add cherries and mix them in.

Place the ground pistachios in a small bowl and use a cookie scoop or a tablespoon and get a nice round scoop of dough and roll it into a ball in your hands and then roll the ball into the pistachios.  Should get about 25-28 cookies.

Place the balls on a cookie sheet lined with parchment or a silpat and press the ball down in the middle with your thumb leaving an indent.

Bake for 11-15 minutes until just set in the center and the bottom is starting to brown a bit. Use a 1/4 teaspoon measuring spoon and repress the middle a bit, just be gentle so you don't break the cookies. Let cool.

4)  Make chocolate ganache:

Combine chocolate and cream in a heat proof bowl and place on top of a small pan of simmering water.  Whisk until the chocolate is melted and smooth.  Set aside to cool for a few minutes until cool enough to handle.

To assemble the cookies:

If the caramel hardened a bit, put it back on the heat for a minute or so and stir.

Place a 1/2 teaspoon or so of the caramel into the depression on top of the cookies.

Place the chocolate into a disposable piping bag or a large Ziploc bag and cut off just a small amount of the tip. Pipe the chocolate to cover the caramel.

You can place them in the fridge to set up faster or leave them sit for a couple of hours.

Store in an airtight container.

(Well someone had to taste them and make sure they were safe for human consumption?  Didn't they?)

Enjoy,

Gina

Toffee and Chocolate Crisps

I have been making cookies for the whole town this month, or at least that is how it feels.  I managed to get 200+ dozen baked this year.  I also have to admit it just about did me in.  When I started out distributing the cookies years ago it seemed do-able enough, but the list has grown and grown.  My girls, which used to be such great helpers have too much going on in their own lives now to be of much assistance anymore. (I really should quit with where I'm going here before I break out the tears).

Whew, I'm over that.   I'm not sad about it, they are just growing up and things are changing, so I should change how I do things too.  I'm on the lookout for a baking assistant for next year, so start sending those applications now.   I'm also hoping this person will work for unlimited cookies, so if the job sounds like something you'd be interested in, drop me a line.

I must warn you though, the job involves massive sugar consumption due to the fact there are no lunch breaks, just cookie breaks.

Chocolate Crinkles

Cranberry Pecan with Orange Glaze

Toffee and Chocolate Crisps

1 cup unsalted butter, room temperature

1 cup light brown sugar, packed

1 tsp. baking powder

1/4 tsp. salt

1 large egg

1 tsp. vanilla extract

2 1/4 cups all-purpose flour

1 cup toffee bits

1/2 cup mini semi-sweet chips

Granulated sugar - for rolling

Preheat the oven to 300 degrees F.

Beat the butter until soft and fluffy.  Add the brown sugar, baking powder and salt.  Beat in the eggs and vanilla.  Add the flour and mix till combined.  Stir in the toffee bits and chocolate chips.

Shape the dough into teaspoon sized balls.  Roll the balls around in a small bowl of granulated sugar.

Place the balls onto baking sheets lined with parchment or silpats.

Bake for 20 minutes.

Makes 48 cookies.

These cookies are toffee-y, chocolate-y and crispy a really nice combination.  The kind once you start eating them; you just may have a hard time stopping.

I wanted to say a special "Thank You" to Becky for sending me some Christmas cheer, my eyes lit up when I saw that box of fudge with a handwritten note that it was your Mom's recipe.  Becky you are the best.

I also received the cutest card I've ever seen from my friend Taylor - Dionne's daughter.  She spent so much time on it and I have it up on my fridge for everyone to see.  I can't even tell you how much I love things that come from the heart.  I've saved many of the things my girls made when they were little and I will add this card to that collection.

I want to wish all of you Merry Christmas and Happy Holidays.  If I could have one wish for Christmas it would be to travel all around the world with a sleigh full of cookies.  Spreading good cheer and cookie love to all of you.

Gina

Ginger and Cardamom Cookies - Big, Soft and Chewy

My dad is a huge fan of Ginger Cookies, so I decided I will surprise him with these Ginger and Cardamom Cookies at Thanksgiving.  Plus I needed an excuse to try a few new varieties before the Christmas Cookie rush starts.  I wanted another flavor element in the cookies, so I decided to use cardamom.  Last week a group of us had a good-bye lunch at Wayfare Tavern for Joanna before she flew back to Malaysia, sniff, sniff, and our favorite dessert ended up being a Pear Tart with Cardamom Ice Cream, it's been on my mind ever since.

I hope to recreate the tart for you soon, I'm sure you will fall in love with it too.  I usually stick with the classics for Thanksgiving, with a few new items thrown in; I'm hoping these cookies will be well received.

Ginger and Cardamom Cookies

2 1/4 cups all-purpose flour

1 teaspoon baking soda

2 teaspoons ground cinnamon

1 teaspoon ground cloves

1/2 teaspoon ground cardamom

1/2 teaspoon ground ginger

1/2 teaspoon salt

1 1/4 cups light brown sugar, loosely packed

1/3 cup vegetable oil

2 large eggs

2 ounces crystallized ginger, finely chopped

1/2 cup granulated sugar + 1/2 teaspoon ground cardamom

Preheat the oven to 350 degrees F.

Line two cookie sheets with parchment paper or use silpats.

Sift flour, baking soda, cinnamon, cloves, 1/2 teaspoon cardamom, ground ginger and salt into a large bowl.  Set aside.  I ended up using ground cardamom because that was all I could find out here in the boonies where I live, but if you can find the pods that would be even better; you can then grind them yourself.

In a large bowl add the brown sugar and oil and mix till combined.  Add the eggs and mix till combined. Add the flour mixture and mix until combined.  Add the crystallized ginger and mix until combined.  The mixture will seem a bit dry, but it will hold together nicely.

In a small bowl combine the granulated sugar and 1/2 teaspoon cardamom.  Set aside.

Scoop the dough into large tablespoon sized balls and flatten out the balls a bit with your hands, then roll in the sugar mixture.  Place the cookies on a baking sheet 3-inches apart.  Bake for 13 -15 minutes.  Let cool on the pans.  Don't wait for the cookies to be completely set when you pull them out and they will remain chewier.

I got a little carried away and made really large ones so I only got 12 cookies, but you could probably get a few more if you make them a little smaller.

I have Pumpkin Pie with Fresh Whipped Cream, Pear Tart with Dulce De Leche and Cardamom Ice Cream, Dark Chocolate Cream Pie with Chocolate Pearls and these cookies on the dessert menu; do you think I should add another item?  One more item couldn't hurt, could it?

Enjoy,

Gina

Peach and Jalapeno Jam Thumbprint Cookies - Three Ways

I was standing there at the farm stand staring aimlessly at the choices in front of me, when out of nowhere these peaches and jalapenos gleamed my way.  I had to throw my stunner shades on; the intense radiation coming off of them was starting to pierce my skin.

These were not your ordinary peaches and jalapenos; I'm pretty sure these were cast members from Glee or something.  They sure as heck weren't your "Real" Housewives.  I know I've seen these guys before somewhere; maybe it was on that short stint of "Jesus Christ Superstar" I was in.  

Rico Suave in the front there with his jalapeno chapeau on was killing me with his Hola Sexy Señorita, quiero ir tubbing caliente pick-up line.  Oh, I'll give you the hot tubbing time of your life all right.  Hop into my jam pot and I'll crank up the heat for you.

Peach and Jalapeno Jam

2 lbs. yellow peaches

2 jalapenos, seeded and minced

1 cup granulated sugar

Juice of one lemon

1 oz. tequila

1 tbsp. low-sugar powdered pectin 

Peel the peaches with a sharp paring knife, remove pits and cut into 1/2" sized pieces.

In a medium saucepan with a heavy bottom, combine peaches, jalapenos, sugar, lemon juice, tequila, and pectin, stir to combine.

Cook and stir constantly over medium heat for 15 minutes, break the fruit up a bit with your spoon if the chunks are still large. Turn the heat down a little and cook 5 minutes more. Set aside.

Cookie Dough

3 sticks unsalted butter, room temperature

1 cup granulated sugar

1 large egg

3 1/2 cups all-purpose flour

¼ tsp. kosher salt

For rolling dough in:

½ cup roasted and salted pepitas, finely chopped

1/2 cup granulated sugar

1 tsp. chili powder

In the bowl of a mixer add butter and sugar and beat until combined. Add egg, flour and salt. Mix until combined.

Use a large cookie scoop or about a rounded tablespoon of dough, roll it into a ball and then roll into the crushed pepitas. For the second flavor, roll them in plain sugar and for a third, combine the 1 teaspoon of chili powder with the leftover sugar and roll remaining dough in it.

Place the balls onto a cookie sheet that is lined with parchment or a silpat mat; press your thumb (or a 1/4-inch round teaspoon works well) in the middle to make an indent.  Place the cookies rather close together and cover the entire sheet with a piece of plastic wrap and place in the fridge until firm, at least 1 hour.

Preheat the oven to 350 degrees F.

Place 12 cookies on a baking sheet lined with parchment or with a silicone mat a few inches apart and add ½ tsp. or so of the jam to each indent.

Bake for 16-20 minutes. When the cookies are fresh out of the oven feel free to add another ½ tsp. of jam. Let cool and store in an airtight container.

Store any leftover jam in the fridge.

Makes 48 cookies.

You will have to let me know which of the three ways was your favorite flavor, I happened to like the pepitas best I thought the salt and crunch added a nice kick. 

If you like peaches and jalapenos you might also like:

Peach and Jalapeno BBQ Sauce

Enjoy,

Gina

Fried Orange Creams with Nutella Gananche

I’m sharing with you today a special recipe I enjoyed eating growing up. My grandfather created this recipe, but my fondest memories of it were from my great grandmother, she would bring a pink pastry box to our house every time she came to visit; it was filled with fried creams. The only time I make these is Christmas time, so I figured this was the perfect time and place to share these with you. My mom is very old school and won’t let me give out the original recipe, so I have to respect her wishes; but she never said I couldn’t create a new one for you!

Fried Orange Creams with Nutella Ganache
1 qt. milk, whole
1 qt. ½ & ½
1 ½ cups granulated sugar
1 vanilla bean, split in half and seeds scraped out
1 cinnamon stick
Rind of one small orange
1 ½ cups semolina flour
1 ½ tbsp. cornstarch
Breadcrumbs, plain
2 large eggs, beaten
Canola or vegetable oil for frying

1) Remove rind from orange, I like a vegetable peeler, you just want the very outside, none of the white.

2) In a medium saucepan combine milk, 1/2 and 1/2, vanilla bean seeds and pod, cinnamon stick, and rind from the orange. Heat on medium heat until boiling; turn off heat, cover and let sit for 20 minutes or so.

3) Strain milk mixture through a strainer and into a large stockpot; add the sugar and bring milk mixture up to a boil on medium high heat. Add semolina flour and cornstarch, whisk until well combined and no lumps. Bring to a boil and whisk constantly for 5 minutes. Make sure and turn down your heat a bit, milk scorches easily.

4) Pour into a greased 13” x 9” baking pan. Let cool on counter for 20 minutes or so, then cover with plastic wrap and refrigerate overnight.

5) Pat off any condensation with a paper towel, then cut into 2” squares or diamonds and roll in beaten egg and breadcrumbs.

6) Heat canola oil in a deep skillet on medium high heat, drop in fried creams carefully, don’t overcrowd pan and cook for 2-3 minutes till browned, flipping once. Let cool for a few minutes prior to serving or I promise you will burn your tongue. The outside is crispy and the inside is warm and creamy.

Nutella Ganache:
1/2 cup nutella
¼ cup heavy cream

Combine two in a small saucepan, heat on low, till melted, whisking to combine the two. If not smooth enough, add a little more cream.

If you really want some drama in your life, pour a tablespoon of Grand Marnier or other alcohol on top of the fried creams and light them on fire! That was the way they were served in the restaurant.

Time to get the Christmas going around here.  Checking one thing off the list stockings are hung with great care.

Gifts are being wrapped, cards are being written.  Starting to feel a whole lot like Christmas around here.  

Best way to spread holiday cheer is baking lots of cookies to share!  Here is a recipe you may want to try Cranberry Pecan Cookies with Orange Glaze.  I'm starting full swing cookie production today so I hope to give you some cookie updates soon. 

Take a break when you need one; no one will take care of you except you.  I received an early Christmas present and I couldn't be more overjoyed!  I was sure I was on the Naughty List, but maybe I'm on the Nice list after all.

I'm hoping to be back soon, but I plan to fully enjoy the holidays with my family and friends. 

Happy Holidays Everyone,

Gina