Cookie Archive

Friday, April 11, 2014

dark chocolate coconut macaroons

truffle-like dark chocolate macaroons

2014 has been mostly about the chocolate thus far, which is the kind of thing that happens when you outsource what-to-cook-next decisions to my husband and his Mini-Me. We bounced from Chocolate Hazelnut Linzer Hearts to Chocolate Peanut Butter Cheesecake before landing on a Double Chocolate Banana Bread which, even a month later leads to the weekly “accidental” purchase of way more bananas that we’d ever eat, so we “have” to make more, no violins necessary. Thus, it would be easy to blame the boys in my family for what I did to an innocent coconut macaroon — that is, saddling it with not one but two types of chocolate, until it was intensely fudgy and brownie-like with an almost gooey center, seriously why aren’t you baking these yet? — but guys, this was all me.

grind the coconut
unsweetened chocolate wins

Because although I do not share my family’s perspective that if it’s not chocolate, it’s not worth eating, I feel adamant that if you’re going to eat chocolate, it should really, really taste like chocolate. And, pitifully, every chocolate coconut macaroon I’ve had, along with some other cookies that will no doubt cause you to storm out of here in disgust once and for all, failed this test.

dark chocolate coconut macaroon batter

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Thursday, February 6, 2014

chocolate hazelnut linzer hearts

chocolate hazelnut linzer hearts

I’m sorry. These are really, really cute. Borderline twee. And it gets worse, too. You see, there was a parent event at my son’s preschool this week that included a cookie swap and I hadn’t much considered what I would bring until my apparent reputation preceded me and the other parents started to ask with a tone that suggested they expected something grand. Oops. And so I enlisted what I’ve decided will be my strategy for all future cooking indecisions: What Would Alex Eat?*

well-toasted hazelnuts for best flavor
ground hazelnuts + dry ingredients

I’ve come to the conclusion after eight years of marriage that my husband simply orders better than the rest of us at restaurants (and, I mean obviously in life partners, right? …hello?). I’ll be pushing some kale salad and winter squash thing around my plate and he’ll be eating a garlic butter drenched surf-and-turf. I’ll have fallen for the insanely-too-rich egg-stuffed ravioli in cream sauce and he’ll be eating a pork chop with crackling shishitos. I suggest mushroom tacos; he suggests brisket. So, rather than go through my usual lines of cookie rationale — a gingersnap meets a snickerdoodle meets salted peanut brittle plus brown butter! — I instead tried to dream up the Perfect Alex Cookie, and it’s really no surprise that it required the purchase of a jar of Nutella.

fluffy hazelnut dough

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Friday, December 13, 2013

linzer torte

linzer torte, cut into squares

I think if you were to rank foods in order of how intimidating they are to cook, at the bottom of the list would be stuff you throw together any night of the week without a recipe, the top would be basically anything Grant Achatz has ever made and then maybe, just barely a notch below would be a dish that someone you love and respect makes so perfectly that you consider it to be “their” recipe. It feels almost wrong to make someone else’s signature dish, to meddle. It’s their thing, not yours, thus there’s clearly no way you could do it justice. I mean, sure there’s something else you could contribute to the holiday baking curriculum, maybe one of your favorites instead?

one pound of walnuts + very little flour
cutting butter into flour and spices

And this has been my feeling about linzer torte for all of the years since we first met at this url in 2006. I am lucky enough to join a high school friend for Christmas Eve dinner every year, and her mom always includes squares of incredible linzer torte in her array of Holiday Baking Wonders. Her mother is an excellent cook and baker, and the one that introduced me to Maida Heatter, from whom you should buy every book, immediately, without questioning me because her recipes are detailed without being irritatingly so, charmingly written*, and will never lead you astray. Truly. I mean, remember when she showed us how easy Dobos Torte could be to make? Dobos Torte. Imagine what she could do with a black truffle explosion!

knead the dough right in the bowl

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Wednesday, December 11, 2013

eggnog florentines

pecan florentines with eggnog filling

Today, because we don’t have enough bronzed and crisp, sugary, buttery thoughts already circling our heads, we’re going to talk about two recipes in one, a thin and lacy nut-caramel cookie known as a florentine and a filling that tastes exactly like eggnog, as if either of these things alone weren’t enough reason to gallop into the kitchen with your mask, cape and sense of urgency.

the high-low pecan florentine lineup
grinding the pecans with flour and spice

Florentines are essentially nuts, usually almonds or hazelnuts, coarsely or finely chopped, that have been baked into a buttery caramel disc. They hail, like so many delicious things, from Italy although I’ve seen versions from many other places, because once you try them, you’re going to want to make them your own too. Here, in a recipe that was published last year in the Tasting Table newsletter, someone did, a chef named Aaron Vandemark or Panciuto restaurant in Hillsborough, NC, a place I’d like to go immediately to applaud him in person for his creativity. Instead of almonds or hazelnuts, he uses pecans and a touch of cinnamon. He doesn’t stop there.

ground pecans, flour, spice

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Tuesday, December 10, 2013

sugared pretzel cookies

sugared rye pretzel cookies

Six years ago, I attempted to shift my existing pretzel obsession into the cookie category, with only moderate success. The chocolate pretzel cookies I made were shiny, twisted and gorgeous, but tasted so mediocre — dry, flat in flavor, basically meh. I concluded that the firmness we’d want from a pretzel-shape was probably not something we wanted in a cookie. But silly me, I was just looking in the wrong place.

vanilla, white and rye flours, sugar, salt, hard-cooked egg

Last fall, as some of you might remember, I did a little tiny bit of book-touring from November through mid-December and then February through March of this year, just like 28 cities or so in total of us hanging out, no big deal. Okay, it was kind of a big deal, and so many cool things happened over the course of those trips, I never got around to telling you about them maybe because the whole thing was so surreal to me it didn’t seem easily digested in 500-word snippets?

cook's illustrated

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