12 Days of Cookies – Glazed Lemon Cookies – Day 11

11 Dec

After days of heavy rain here in Vancouver, I think I was desperately looking for a “zing!” when I selected Martha Stewart’s Glazed Lemon Cookies to bake for Day 11. When you use real lemons (not a weird bottled lemon juice), you can certainly taste it; your saliva glands get all tingly and you may, or may not, make an ugly I’m-eating-sour-lemons face. These cookies called for lemon juice and lemon zest for the cookie and for the glaze, so there is no denying the citrus kick in these.

Do you remember on Day 8 when I said I was too lazy to make the glaze for the Chewy Oatmeal Cookies? Well, in an effort to redeem myself as a baking slob, I did make the glaze for this cookie and personally, I don’t think the cookie needed it. Without the glaze, the cookie was a good balance of slightly sweet and a touch of citrus. When I added the glaze, they became too sweet and too citrus-y. See, there is a benefit to my laziness!

The appeal in these cookies was, not only in the gentle hint of lemon, but also just how quick this recipe was to pull together. If you also skip the glaze, these cookies could be fresh on the table in 30 to 45 minutes. Boom! Cookie bomb. I’d absolutely bake these again…sans lemon glaze.

12 Days of Cookies – Outrageous Chocolate Cookies – Day 10

10 Dec

I love a good chocolate cookie, however, I prefer a rich, dark chocolate cookie to a sweeter chocolate cookie. These Martha Stewart cookies claimed to be “outrageous” but I’d say that they were more “lacklustre” than “outrageous” for me.

Although the texture and consistency was exactly as the recipe described – soft and chewy, with a crackly, shiny top – I had expected them to have a deeper chocolate flavour, but instead I found them to be overly sweet. Even in my picture (below), it’s hard to tell that they are chocolate on chocolate. If I make them again, I’d make them with a darker chocolate (rather than the semisweet that the recipe called for) to add more depth of flavour.

One thing these cookies had going for them was that the recipe didn’t take very long to come together at all so if you were looking to make some chocolate cookies in less than an hour, give these a try.

Martha Stewart’s Outrageous Chocolate Cookies – Makes 2 dozen

8 ounces semisweet chocolate, roughly chopped
4 tablespoons unsalted butter
2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
3/4 cup packed light-brown sugar
1 teaspoon pure vanilla extract
1 package (12 ounces) semisweet chocolate chunks

Method:
Preheat the oven to 350 degrees. Heat chopped chocolate and butter in a microwave-safe bowl in 20-second increments, stirring between each, until almost melted; do not overheat. In another bowl, whisk together flour, baking powder, and salt.

In a mixing bowl, beat eggs, brown sugar, and vanilla on high speed until light and fluffy. Reduce speed to low; beat in melted chocolate. Mix in flour mixture until just combined. Stir in chocolate chunks.

Drop heaping tablespoons of dough 2 to 3 inches apart onto baking sheets. Bake, rotating sheets halfway through, until cookies are shiny and crackly yet soft in centers, 12 to 15 minutes. Cool on baking sheets 10 minutes; transfer to a wire rack to cool completely.

12 Days of Cookies – Rolo Stuffed Snickerdoodles – Day 9

9 Dec

We are closing in on the end of “12 Days of Cookies” and one of the most important things that I’ve learned from this baking challenge is that any cookie stuffed with candy is likely going to be a winner. The Chewy Chocolate Chip Snickers Cookies from Day 6 have been my favourite cookie so far and so when I saw that this was another recipe that called for more candy to be added to cookie dough, it was quickly added to the list.

This recipe isn’t rocket science. You start with the very simple recipe for Snickerdoodles (this cookie dough is lethal for eating out of the bowl – I couldn’t say no to numerous taste tests) and then wrap the dough around a Rolo. Voila! Rachel Schultz’s blog has helpful (and tempting) pictures to guide you through mastering wrapping dough around a Rolo. That brings me to another thing I’ve learned from the baking challenge – there are some really talented food bloggers out there. The daily search for cookie recipes had led me to discover some pretty cool new blogs.

Now, back to the cookies, see that indent in the middle of the cookie in the picture? Yeah…that is a gooey chocolate/caramel pocket. Get in my face!

12 Days of Cookies – Chewy Oatmeal Cookies – Day 8

8 Dec

Confession: I am a lazy baker. We are all friends here so I can admit that I lack the attention to detail that other bakers possess. For example, when my cookies come out of the oven, they are rarely the same size or shape. Mine always end up looking a bit Franken-cookie. I’m the laziest when it comes to frosting things, like cupcakes. I love frosting, but I just want the cupcakes in my face – NOW! – so I rush through the frosting stage so I can get to eating stage. This recipe is a perfect example of where I was being very lazy. These were meant to be finished with a cinnamon glaze but I decided to give it a miss. See?! Lazy!

Take a look at Dessert for Two’s post on these Chewy Oatmeal Cookies. See how pretty they look? Yeah, mine don’t look like that. Sorry. My cookies also end up being less chewy, and more crunchy, which I’m going to attribute to my honey not being runny enough. Based on how mine turned out, I wouldn’t bake these again. If I was going to put the effort in for something decadent, it would be for the Chewy Chocolate Chip Snickers Cookies from Day 6. These just aren’t “naughty” enough for me.

12 Days of Cookies – Peanut Butter & Jam Thumbprints – Day 7

7 Dec

We are now just over halfway through the baking challenge and I must admit that today I found it difficult to be enthusiastic about baking cookies. See, we hosted a sparkling wine party last night for my sister’s birthday and it was awesome. Today, however, wasn’t as awesome as last night. Regardless, I pushed through and baked these little cuties.

Perhaps it was due to my slight hangover, but these didn’t end up looking much like the picture in the recipe. Hmmmph. My dough seemed a little dry and I think it might have been because I used a natural peanut butter. The dough ended up being a little crumbly and so when I tried to poke the hole in them, they sort of fell apart. I’m blaming the peanut butter and not my compromised state.

Besides the crumbly dough, this was an easy recipe to follow but you do need to let the dough chill for 2 hours, so plan ahead. The recipe called for strawberry jam but I’m a fan of raspberry so I switched it out. No biggie.

Side note: these cookies go out to Celeste. You asked, babe, I delivered.

12 Days of Cookies – Chewy Chocolate Chip Snickers Cookies – Day 6

6 Dec

Snickers and chocolate chips in a cookie. Need I say more?These were sooooo good fresh from the oven; all warm and gooey inside. If you can’t serve them straight from the oven, a few seconds in the microwave will do the job to warm them up and get them all gooey again.

You can find the recipe for these bad boys on Bakers Royale blog. Go on, you know you want to.

12 Days of Cookies – ANZAC Biscuits – Day 5

5 Dec

For those new to this blog, I was born and raised in Australia and am very proud of my Australian heritage. I do consider myself truly lucky to have grown up in Australia, although I’m incredibly grateful that I now get to live in Canada. If you’ve not been to Australia, you are missing out! Yes, I’m aware that the majority of North American’s consider it a very long flight to get there but once you get there, you’ll forget all about the hours spent on the flight. Australia is incredibly unique in its geographical make-up, the fauna and flora, the people, the culture, and the history. As an added bonus, she is breathtakingly beautiful.

I was very proud to introduce this Aussie biscuit (cookie) to the Canadians that I work with. Understandably, all of the Canadians that tried one had never heard of an ANZAC biscuit, but I can guarantee you that if you asked any Australian they would know exactly what you were talking about because these biscuits are a big deal in Oz. ANZAC stands for Australia and New Zealand Army Corps and it is claimed that these biscuits were sent from families in Australia/New Zealand to their troops in World War 1 because they would keep for the long journey. See, your baking class comes with a touch of history. You’re welcome.

Like most cookies, these are best when they come straight out the oven, all warm and sticky. Sure, they aren’t the prettiest of cookies but, damn, do they taste good.

ANZAC Biscuits – Makes about 2 1/2 dozen

2 cups all-purpose flour
1 3/4 cups old-fashioned rolled oats
1 1/2 cups sugar
1 cup unsweetened shredded coconut
Pinch of salt
3/4 cups (1 1/2 sticks) unsalted butter
2 tablespoons golden syrup
3/4 teaspoon baking soda
6 tablespoons boiling water

Method:
Preheat oven to 350F. Line two baking sheets with parchment paper.

In a large bowl, combine flour, oats, sugar, coconut, and salt.

In a small saucepan over medium heat, melt butter with syrup. Dissolve baking soda in boiling water, and add to butter mixture. Stir to combine (be careful, it will bubble up considerably).

Add butter mixture to dry ingredients and stir to combine. Using a 1 1/2 inch ice-cream scoop or rounded tablespoons, drop balls of dough onto prepared baking sheets, about 2 inches apart. Flatten with the heel of your hand.

Bake until golden brown and firm but not hard, about 15 minutes, rotating sheets halfway through. Transfer to wire racks to cool. Cookies can be stored between layers of parchment in an airtight container at room temperature up to 1 week.

Recipe from Martha Stewart’s “Cookies” recipe book.