Thumbs up for these cookies. And Little Baker Bunny continues to go rogue!
What better way to take a break from an overload of Halloween candy than baking some cookies? Leave your links here!
Up next, a classic peanut butter cookie, but with chunks of milk chocolate baked in. Posting date is November 5!
- 1 3⁄4 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened, cut into 1-inch pieces
- 1 cup granulated sugar, plus more for sprinkling
- 1 cup firmly packed dark brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup creamy peanut butter
- 6 ounces good milk chocolate, coarsely chopped
- Sift the flour, baking soda, and salt into a medium bowl and set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugars together until fluffy. Scrape down the bowl and add the eggs, one at a time, beating until each is incorporated. The mixture will look light and fluffy. Add the vanilla and peanut butter and beat until just incorporated.
- Add half of the flour mixture and mix for 15 seconds. Add the remaining our mixture and mix until just incorporated.
- Using a spatula or wooden spoon, fold in the chocolate. Cover the bowl tightly and refrigerate for at least 3 hours.
- Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper.
- Drop the dough by rounded tablespoons onto the prepared baking sheets, at least 2 inches apart. With the palm of your hand, very gently press each cookie down so it forms a very tall disk shape. Do not press too hard and do not press it flat.
- Sprinkle the tops of the cookies with granulated sugar and bake for 10 to 12 minutes, rotating the pan halfway through the baking time, until the tops of the cookies just begin to brown.
- Remove the pan from the oven and cool on a wire rack for 5 minutes. Use a spatula to transfer the individual cookies to the rack to cool completely (although they are also delicious warm).
This is it for Baked Occasions — we’ve reached the end of the schedule! We’re finishing up with Peppermint Chocolate Chip Meringues. Posting date is September 10.
- 4 large egg whites, at room temperature
- 1⁄4 teaspoon cream of tartar
- 1 cup (200 g) granulated sugar
- 1⁄4 teaspoon peppermint extract
- Red food dye or gel
- 4 ounces (115 g) mini chocolate chips, or regular chocolate chips, roughly chopped (about 3⁄4 cup)
- Preheat the oven to 250°F (120°C). Line two baking sheets with parchment paper.
- In the bowl of a standing mixer fitted with the whisk attachment, beat the egg whites on medium speed for 1 minute. Sprinkle the egg whites with cream of tartar and beat on medium-high speed until soft peaks form.
- Turn the mixer to medium speed and add the sugar, 2 tablespoons at a time. After all of the sugar has been added, increase the mixer speed to high and beat just until stiff peaks form; the whites should still be shiny, not dry.
- Remove the bowl from the mixer and use a rubber spatula to fold in the peppermint extract, food dye (a few drops at a time until the desired color is reached), and chocolate chips until combined.
- Drop the mixture by heaping teaspoons onto the prepared baking sheets 1 inch (2.5 cm) apart. (Alternatively, you can pipe the meringues into a Hershey’s Kiss–like shape using a pastry bag fitted with the largest round tip so that the chocolate chips can pass through.) Bake just until the meringues color and are not wet at all, 55 to 60 minutes, then turn off the oven, crack the oven door, and allow the meringues to cool completely in the oven.
Our bakers made some terrific lebkuchen this week — who says you can’t have Christmas cookies in August?
What’s the verdict on these cookies, bakers? Leave your links here!
We’re sticking with the 12 days of cookies for our last two recipes in Baked Occasions, first with a bit of a preview of the holidays, with a German gingerbread spiced cookie. Posting date is August 27.
And starting on September 24, we’re going to begin baking from the very first Baked book. For those of you that like to bake ahead, we have a sneak peek of the schedule up here.
- 1 tablespoon plus 1 teaspoon ground cinnamon
- 1⁄2 teaspoon ground cloves
- 1⁄4 teaspoon ground allspice
- 1⁄8 teaspoon ground nutmeg
- 1⁄4 teaspoon ground coriander
- 1⁄4 teaspoon ground cardamom
- 1⁄4 teaspoon ground ginger
- 8 ounces (225 g) honey (about 2⁄3 cup)
- 3 ounces (3⁄4 stick/85 g) unsalted butter
- 1⁄4 cup (55 g) rmly packed dark brown sugar
- 1 large egg yolk
- 1 tablespoon unsweetened dark cocoa powder
- 2 teaspoons Lebkuchengewürz (see above)
- Zest of 1 lemon (about 1 tablespoon)
- 2 tablespoons rum
- 1 teaspoon baking soda 21⁄4 cups (285 g) all-purpose flour
- 4 ounces (115 g) almonds, finely ground
- 3⁄4 cup (140 g) finely chopped candied orange peel
- 1 cup (115 g) confectioners’ sugar
- 3 tablespoons unsweetened cocoa powder
- 3 to 4 tablespoons (45 to 60 ml) whole milk
- 1 teaspoon pure vanilla extract
- In a bowl, whisk together all of the ingredients. Set aside.
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a medium saucepan, stir together the honey, butter, and brown sugar, and cook over medium heat until the butter is melted and the brown sugar is dissolved. Remove the pan from the heat and set aside. Let cool.
- In the bowl of a standing mixer tted with the whisk attachment, add the cooled honey mixture and mix briefly. Add the egg yolk, cocoa powder, Lebkuchengewürz, and lemon zest, and mix at medium speed until fully combined.
- In a small prep bowl, stir together the rum and baking soda. Add to the batter and whisk to combine, about another 15 seconds.
- Replace the whisk attachment with the dough-hook attachment.
- Sift the flour into a large bowl. Stir in the almonds and candied orange peel. Add the flour mixture all at once to the mixer bowl, and stir on the lowest speed until just combined. Turn onto a well-floured surface.
- Use your hands to knead the dough until it is pliable, then form it into a small disk; the dough will be very tacky. Roll the dough into a round 1⁄2 inch (12 mm) thick, flipping it and sprinkling more flour as needed so it doesn’t stick. Use a 3-inch (7.5-cm) round (or thereabouts) cookie cutter to press out your cookies; place them on the prepared baking sheets about 1 inch (2.5 cm) apart.
- Bake until the cookies appear set and are just dry to the touch, about 12 minutes. Use a spatula to transfer the cookies to wire racks to cool completely
- Line the two baking sheets with new parchment paper.
- Sift the confectioners’ sugar and cocoa into a small bowl. Add 3 tablespoons milk and the vanilla and whisk until smooth. If the glaze is too stiff, add additional milk a teaspoon at a time to loosen.
- Working quickly, dip each cooled cookie face down into the glaze. Turn the cookies over and place them on the parchment. Allow to set completely, about 15 minutes.
Our bakers give these peanut butter blossoms their stamp of approval — and we have some rogue meringues!
What did you think of these classic cookies? Leave your links here!
We’re still making holiday cookies in July… Next up: Peanut Butter Blossoms. Posting date is July 30!
- 36 to 48 Hershey’s Kisses
- 1 1⁄2 cups (170 g) all-purpose flour
- 1 teaspoon baking soda
- 1⁄2 teaspoon kosher salt
- 1⁄4 cup (50 g) vegetable shortening, cool but not cold
- 2 ounces (1⁄2 stick/55 g) unsalted butter, cool but not cold
- 3⁄4 cup (195 g) creamy natural peanut butter
- 1⁄3 cup (65 g) granulated sugar
- 1⁄3 cup (75 g) firmly packed dark brown sugar
- 1 large egg
- 2 tablespoons whole milk
- 1 teaspoon pure vanilla extract
- 1⁄3 cup (80 g) demerara sugar
- Remove the wrappers from all 48 Hershey’s Kisses and place in a bowl. Set aside.
- In a small bowl, whisk together the flour, baking soda, and salt.
- In the bowl of a standing mixer fitted with the paddle attachment, beat the shortening and butter on medium-high speed until smooth and combined. Add the peanut butter and beat again on medium speed until combined, about 1 minute. Scrape down the sides and bottom of the bowl, and add the granulated and brown sugars. Continue beating until fluffy, about 2 minutes. Add the egg, milk, and vanilla, and beat until completely blended, 1 to 2 minutes. Scrape down the sides and bottom of the bowl and add half of the our mixture. Beat on medium speed for about 30 seconds, stop the mixer, and add the remaining flour mixture. Continue beating until completely blended, about 1 more minute.
- If the dough feels a little wet, cover the bowl with plastic wrap and refrigerate to firm it up, about 30 minutes or up to 1 hour. Otherwise, move directly on to the next step.
- Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper. Place the demerara sugar in a small shallow bowl.
- Scoop and roll the dough into balls about 1 inch (2.5 cm) in diameter. Roll them in the demerara sugar to coat and place them on the prepared baking sheets about 11⁄2 inches (4 cm) apart. Bake, rotating the sheets halfway through the baking time, until the cookies appear set and are dry to the touch, 8 to 10 minutes.
- Remove the sheets from the oven, and place them on cooling racks. Immediately gently press a Hershey’s Kiss into the center of each cookie, making sure it’s good and snug so it doesn’t fall out when cooled. The cookie will crack around the edges. Cool completely and serve.