Great Lakes Foodie » Cookies

Christmas Cookies…Almost done.

Great Lakes Foodie — Thu, 24 Dec 2009 00:49:24 +0000

Well, we're nearing the end of the line for Christmas. I might get all but one of the cookies on my list done. I don't think that I'll have the time or patience for the linzer cookies. I'm so sad because I've always wanted to make them. Oh well, that's why I pick so many….some get placed on the side of the road. As for what I've got left, I'm going to try to make some pistachio torrone tonight. The Sicilian fig cookies will be made after dinner tonight.

I hope that you all are nearing the end of your plans for Christmas. If you're cooking, may the cooking god/goddess be behind you to avoid any disasters…If you're not cooking for anyone, bring them a nice bottle of wine. I'm sure they'll need it!! Merry Christmas!

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Christmas Cookie #3 – Mexican Wedding Cakes

Great Lakes Foodie — Sun, 13 Dec 2009 01:32:03 +0000

This cookie always reminds me of my grandmother (Grammie). At Christmas time, she'd make these cookies (though she called them crescent cookies) for our Christmas Eve. This kind was my favorite as it was the kind of cookie I got to make with my hands. Pecans, butter, powdered sugar….What more could one want. It's been just over a year since Grammie passed on. Every time I make these cookies, I'll think of those days at the table in that bright yellow kitchen.

The two buddies together in 1977.

Mexican Wedding Cakes

Recipe By     : The Cookie Book, Wisconsin Electric Company
Serving Size : 42
Categories    : Dessert

Amount Measure       Ingredient
——– ———— ——————————–
   1             c             butter
   1/2         c             powdered sugar
   1            tsp           vanilla extract
   2            c             all-purpose flour
                               powdered sugar

1. Beat butter until fluffy in medium bowl; beat in sugar and vanilla. Mix
in flour. Refrigerate, covered, until dough is firm enough to shape, about
2 hours.

2. Shape dough into 1 1/2 inch balls; place on ungreased cookie sheets.
Bake at 350 degrees until beginning to brown at the edges, about 10 minutes.
Let cool 10 minutes.

3. Roll warm cookies in powdered sugar; cool on wire racks.

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Christmas Cookie Update

Great Lakes Foodie — Sat, 12 Dec 2009 21:43:23 +0000

Cookies are on their way. Are you excited? Are you sitting at the edge of your seat? If so….sit back and relax…It's not THAT exciting. One kind baked, three in the fridge chilling…and one quick trip to the store to get something I forgot, buttermilk!!! It isn't a NY Black & White without buttermilk!!!

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Prepping for more cookies this weekend…

Great Lakes Foodie — Fri, 11 Dec 2009 01:19:29 +0000

Can't wait to continue working on cookies. I think we're going to do the following this weekend…

Mexican Wedding Cake Cookies – Wisconsin Electric Cookie Cookbook
Mini Black and White Cookies – Gourmet Magazine
Moravian Crisps with Royal Icing – Gourmet Magazine
Orange Cardamom Cookies – Gourmet Magazine
Pecan Sables – Gourmet Magazine

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Christmas Cookie #2 – Peppermint Patties

Great Lakes Foodie — Sun, 06 Dec 2009 23:24:27 +0000

This recipe technically isn't a cookie. I like to mix up types of cookies…drop, rolled, sugar, nut, fruit, etc. Another thing I think makes a good cookie plate is having a candy or two. What better than a homemade peppermint patty. I've made other candies but never the peppermint patty. I have to say, this was pretty easy. Even tempering the chocolate worked out well. Thanks to the years of watching tempering being done on cooking shows and a handy thermometer, the patties are a complete success. I have included the recipe below as well as a few pictures of the patties in progress.

Peppermint Patties

2 1/2 cups confectioners sugar (less than 1 pound), divided
1 1/2 Tbs light corn syrup
1 1/2 Tbs water
1/2 tsp pure peppermint extract
1 Tbs vegetable shortening (preferably trans-fat-free)
10 oz 70%-cacao bittersweet chocolate, coarsely chopped

Preparation:

Make filling:

1. Beat 2 1/4 cups confectioners sugar with corn syrup, water, peppermint extract, shortening, and a pinch of salt using an electric mixer (with paddle attachment if using a stand mixer) at medium speed until just combined. Knead on a work surface dusted with remaining 1/4 cup confectioners sugar until smooth. Roll out between sheets of parchment paper on a large baking sheet into a 7- to 8-inch round (less than 1/4 inch thick). Freeze until firm, about 15 minutes. Remove top sheet of paper and sprinkle round with confectioners sugar. Replace top sheet, then flip round over and repeat sprinkling on other side.

2. Cut out as many rounds as possible with cutter, transferring to a parchment-lined baking sheet. Freeze until firm, at least 10 minutes. Meanwhile, gather scraps, reroll, and freeze, then cut out more rounds, freezing them.

Temper chocolate and coat filling:

1. Melt three fourths of chocolate in a metal bowl set over a saucepan of barely simmering water. Remove bowl from pan and add remaining chocolate, stirring until smooth. Cool until thermometer inserted at least 1/2 inch into chocolate registers 80°F.

2. Return water in pan to a boil and remove from heat. Set bowl with cooled chocolate over pan and reheat, stirring, until thermometer registers 88 to 91°F. Remove bowl from pan.

3. Balance 1 peppermint round on a fork and submerge in melted chocolate, letting excess drip off and scraping back of fork against rim of bowl if necessary, then return patty to sheet (to make decorative ridges on patty, immediately set bottom of fork briefly on top of patty, then lift fork straight up). Coat remaining rounds, rewarming chocolate to 88 to 91°F as necessary. Let patties stand until chocolate is set, about 1 hour.

Servings: 48

Total Time: 2 hours

Source: Gina Marie Miraglia Eriquez and Lillian Chou, printed in Gourmet Magazine

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