“Black” and White Cookies

"Black" and White Cookies

I must admit, I am a total magazine junkie. I have like 10-12 subscriptions going at a time. Cook’s Illustrated, Cook’s Country, Taste of Home, Taste of the South, All-You, Simple and Delicious, Woman’s Day…..As if I have time to read them all. I usually keep them in a stack on my nightstand and try to read one before bed. I was flipping through Good Housekeeping recently and I saw this recipe for “black and white” cookies. I have made true black and whites before, but the spring colors on these really caught my eye.  Why didn’t I think of this?  There is no chocolate frosting, much to my husband’s delight.  Instead you have half white and half a pretty pastel or whatever color you choose. How cute!

Justin was gone all weekend coaching his high school team in the national scholastic bowl tournament, so I decided to bring the kids to my parents for the day.  When I show up with all 3 kids, I feel like I need to bring some type of baked good as peace offering. 🙂 So, I got up super early and started these cookies. They were all baked and I was just starting to frost them when my 3 year old son and 7 year old daughter woke up. Oh boy. Now, I had to work quickly and so sorry, the frosting job isn’t the best. I let my daughter frost the last few cookies while I took pictures and left those home for Justin, taking the rest to my parents. When I got home, I just walked in the door and Justin was asking “Where are the rest of those cookies?!  They are like bakery quality!”  I was glad to hear that because when I first made them, I was disappointed when I tried them..too powder sugary. Ugh, the wasted time and ingredients. But, after they set for about 6 hours or so, the flavors combine nicely and they were just delicious. They are super soft, cake-like actually. And the frosting is thick and sweet, with a pretty sheen. These cookies are quite a PITA kind of project, but given Justin says they are the best thing I have made all year, I believe I will be making them again soon.  Father’s Day perhaps??

“Black” and White Cookies
Yield: 36 cookies   I only got 24 cookies, but I think I made them too big

For the cookies:

2 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) butter, softened
1 cup granulated sugar
2 large eggs
1/2 cup buttermilk, well shaken

Preheat oven to 350F.
Line a cookie sheet(s) with parchment. I prefer to bake cookies 1 sheet at a time.
In medium bowl, combine flour, baking soda, and salt with a whisk.
In the bowl of your KitchAid, on medium with the paddle, beat butter and granulated sugar ~3 minutes or until fluffy.
Beat in eggs one at a time.
With the mixer on low, add flour mixture alternately with buttermilk. Begin and end with the flour mixture.  I did 3 additions of flour, separated by 2 buttermilk. 
Drop dough by rounded tablespoonfuls about 2 inches apart onto the cookie sheet(s).
Bake 13 to 15 minutes or until golden, rotating the sheet(s) halfway through.
Allow cookies to cool on the cookie sheet for a few minutes before transferring to a cooling rack- bottoms up.

For the glaze:    (or this one)

1 pound powdered sugar
2 Tablespoons of milk   (not nearly enough, I added 6 tablespoons total)
2 tablespoon light corn syrup
1/8 teaspoon salt
1/2 tsp vanilla (optional)
Assorted food colorings   Americolor is best

In a bowl, with your hand mixer or KitchAid on low, beat the powdered sugar, corn syrup, milk, and salt until smooth.
Start with the 2 tablespoons milk called for in the recipe and add 1 tablespoon at a time until you get the right consistency. You want it spreadable, but not thin.  I added 6 tablespoons total.
Keep 1/2 of the icing white in the mixing bowl.
The other half of the icing can be divided into bowls and dyed with food coloring as desired.
Spread the icing on the cookie’s flat sides. I did the white first, then the colored side.
Let set 30 minutes.

Source:  Good Housekeeping, Note: the online recipe left the milk out of the glaze.

 

 

 

 

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Snickerdoodle Bars

Snickerdoodle bars

Yes, you guessed it, another Pinterest find.  Whenever I see the word snickerdoodle and it’s not a cookie, I am immediately interested. Why? Well, because it’s my husband’s favorite cookie.  But, you can only have so many snickerdoodle cookies.  Or, maybe not, if you are a die-hard snickerdoodle fan.  I have seen quick breads, cupcakes, muffins, even pancakes.  All are worth trying because who doesn’t like just about anything covered in cinnamon sugar?

It was Thursday night and I was supposed to make these snickerdoodle bars for a coworker’s last day in my department.  But, my husband is back coaching volleyball, so by the time I fed and bathed the kids, and then prepared everything for school the next day, I was way too tired.  My husband gets up for work at 5am and I couldn’t go back to sleep.  I don’t start work until 9, so I got up to make the bars.  Let me warn you, the first layer of batter is really hard to spread.  The problem is sticky batter and a well-greased pan are not conducive to spreading.  But, by dolloping and a lot of patience, something I didn’t have much of at 5am, it will spread.  The rest is easy. You just cover it with a generous layer of cinnamon sugar and dollop on the remaining batter.  Luckily, there is no more spreading. You want to see that cinnamon peaking through.  After the bars bake and cool, you drizzle them with a quick vanilla-scented, powdered sugar glaze.  That’s it.

Everyone at work was raving about these bars. I had to grab a small piece, you know, for quality control.  How else could I tell you how they taste?  And, I must say, they taste pretty amazing.  Hands down one of the best things I’ve baked in a while. So, good in fact, I made a another pan for my husband the very next day because I just couldn’t keep the deliciousness of these bars from him.  Justin proceeded to eat 6 bars for dessert, stuffing himself until he was sick.  These bars are so good, he went ahead and did the same thing at breakfast. I guess they’re worth it.

Snickerdoodle Bars
Yield: 13×9 pan

2 1/3 cups Gold Medal® all-purpose flour

1 1/4 teaspoons baking powder

1/2 teaspoon salt

3/4 cup butter or margarine, softened

1 1/4 cups granulated sugar

1/2 cup packed brown sugar

3 eggs

1 teaspoon vanilla

Cinnamon filling

1 tablespoon granulated sugar

1 tablespoon cinnamon

Glaze

1 cup powdered sugar

1 to 2 tablespoons milk

1/4 teaspoon vanilla

1 tsp of melted butter  Optional   (Note tsp not tbsp)

Preheat oven to 350° F. Spray the bottom only of a 13×9-inch baking pan with Pam. In a small bowl, combine flour, baking powder and salt. Set aside.

In the bowl of your KitchenAid, beat butter on high until creamy. Beat in both sugars.  Beat in the eggs one at a time.  Beat in the vanilla.  On low, beat in dry ingredients until combined.

Spoon half of the batter into pan by the dollop.  Spread evenly. It takes awhile to spread the batter since it is sticky and the pan is slick. Sprinkle cinnamon-sugar evenly over batter.

Dollop the remaining batter by the teaspoon evenly over cinnamon-sugar

Bake 20 to 25 minutes or until golden brown, turning the pan at 10 minutes.  Test with a toothpick inserted in center. The bars are done when the toothpick comes out clean. Cool completely, ~ 1 hour.

In small bowl, stir glaze ingredients until smooth and thin enough to drizzle.  I put the glaze in a Ziploc bag, cut off the corner, and drizzled over the bars.

Source:  Betty Crocker

Sprinkles Cookies

Sprinkle cookies

Hello!  I’m sorry to have been gone so long.  I’ve really missed you and my blog….and I just had to share these sprinkles cookies from Confessions of a Cookbook Queen.  I was scanning through Pinterest and the cuteness of these cookies caught my eye.  You know I’m always a sucker for sprinkles. Reading through the recipe, I was intrigued by the buttery sweet dough emulsion it called for.  Have you ever heard of this?  No?  Me neither.  Kristan said you could find it at Michael’s or Hobby Lobby, but I could not.  And, while she said the ingredient was optional, it was not going to be for me.  I get my mind set on something and that’s it, it’s happening.  So, I just ordered it on Amazon and thank goodness with Prime I only had to wait 2 days.  Was it worth it?  Yes!  I loved the flavor it gave the cookies.  It’s the flavor of bakery cookies, you know the one you just can’t put your finger on and can’t seem to replicate? This is it.

At first, I thought these cookies were too sweet and I was disappointed. But, I swear, overnight some magical transformation took place and they were just perfect.  The cookie is buttery and soft.  The glaze hardens, adding sweetness and serving as glue for all those crunchy sprinkles.  My kids and husband went crazy for these, eating a fistful at a time.  I got about 50 adorable cookies, but that was not nearly enough. These cookies barely made it a day in this sugar-cookie-loving house.  Note to self: double recipe next time, okay?

Sprinkles Cookies

Yield: ~ 3 dozen ( I got 50)

Cookies

1 1/2 sticks unsalted butter, slightly softened

1 cup sugar

2 eggs

1 tsp vanilla

1 tsp buttery sweet dough emulsion  optional

2 1/2 cups flour

1 tsp baking powder

1/2 tsp salt

Glaze:

2 1/2 cups powdered sugar

1/4 cup water

1/2 tsp almond or vanilla extract  – clear if you want white glaze

3 oz jar rainbow nonpareils

Combine flour, baking powder, and salt in a medium mixing bowl. Set aside.

In the bowl of your Kitchenaid, beat butter and sugar, on medium, until light and fluffy, ~ 3 minutes. Add eggs, vanilla, and buttery sweet dough emulsion, if using. Beat until combined.

On low, slowly add the flour mixture. Mix until a smooth dough forms.

Cover and refrigerate for 1 hour minimum.  I took the dough out of the bowl, shaped it into a thick rectangle and wrapped it in Saran Wrap.

Preheat oven to 400F.  Line a cookie sheet with parchment paper.

Roll dough to 1/4 inch thickness on lightly floured counter or pastry mat. I found this dough to be crazy sticky- be liberal with the flour.  

Cut using a 2 1/2 inch round cutter. I used a 2 1/4 inch scalloped cutter.  Place on baking sheet ~1 inch apart. They don’t spread so you can fit a lot of cookies on a sheet.

Bake for 6 minutes. Watch carefully. There should be little to no color.  Remove and let cool completely on wire rack.

For the glaze:

In a large bowl, whisk together the powdered sugar, water and vanilla extract until smooth.  You may need to add water to get the glaze consistency you want.

Dip the cookies in the glaze face down, letting the excess drip off.

Place the dipped cookies on a wire rack set over wax paper and sprinkle liberally. Let set for about an hour before serving.

Source:  Confessions of a Cookbook Queen

Sprinkles cookies

Pumpkin Cookies with Brown Butter Icing

Hello everyone!  I feel like I have been gone forever.  We have had a terrible cold virus taking us out one at a time.  First it was my daughter, then baby Alex got croup, then me and now my husband.   Somehow, only Jack was spared, knock on wood.

This month, my friend Eva at Eva Bakes picked pumpkin and sweet potatoes as the theme for What’s Baking.  I am so grateful for the support Eva has always given me and my blog.  Us bakers stick together!  So, if you get a chance, head over to Eva’s wonderful blog and check out her oh so fabulous looking desserts!

As I have said before, my husband is a super picky eater.  But surprisingly, at least to me, he loves sweet potatoes.  I have never baked with them before because I am not really a big fan.  So, I decided to go with pumpkin instead, since we both like it.  I made pumpkin bread a few weeks ago and it was delicious.  But, I wanted to do something different.  I came across these pumpkin cookies with brown butter icing and thought…pumpkin, spices, brown butter, frosting?  Umm..yum!

The batter of these cookies is simple to put together, but then Martha recommends piping the dough onto a cookie sheet.  Well, for 6 dozen cookies, that sounded like it would take forever.  I thought the batter was definitely thick enough to use a cookie scoop for portioning.  They may end up looking a bit nicer Martha’s way (doesn’t it always?), but I thought my way turned out just fine and was a heck of a lot faster.  Although these are called cookies, they have a cake-like texture, more like a whoopie pie.  If you have never made brown butter before, it’s really easy.  You just melt butter in a pan until, you guessed it, it is brown.  You just have to be careful to not go to far and have the bits turn black.  Then, I’m sorry, you will have to start over.  The addition of brown butter to the frosting, instead of the usual softened butter, gave it almost a butterscotch flavor that was crazy delicious!  When I was done frosting the cookies, I let Jack and Sammie eat the last bit of frosting in the bowl while I cleaned up.  All I could hear was Mmmm….Mmmmm  and when I took the bowl away it was almost clean enough to put back in the cabinet.  Sammie didn’t even want to taste the cookies because she hates pumpkin, she says.  Yet, after some convincing, she ate two before I cut her off.   Jack kept saying “These are so good mom”, baby Alex kept pointing to the container to ask for more, and all Justin could say was “Oh.My.God”.  So, yeah, I think my family liked them okay.

Pumpkin Cookies with Brown Butter Icing

Yield:  6 dozen  (I got 4 dozen)

For the cookies:

2 3/4 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 1/4 teaspoons coarse salt

1 1/2 teaspoons ground cinnamon

1 1/4 teaspoons ground ginger

3/4 teaspoon ground nutmeg

3/4 cup (1 1/2 sticks) unsalted butter, softened

2 1/4 cups packed light-brown sugar

2 large eggs

1 1/2 cups canned solid-pack pumpkin (14 ounces)   Almost a whole 15 oz can

3/4 cup evaporated milk

1 teaspoon pure vanilla extract

Preheat the oven to 375 degrees. Whisk together the dry ingredients: flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg in a medium bowl.  Set aside.

In the bowl of an electric mixer fitted with the paddle, mix the butter and brown sugar on medium until pale and fluffy, ~3 minutes. Mix in eggs one at a time.  Reduce the speed to low.  Add the pumpkin, evaporated milk, and vanilla. Mix until well blended, ~ 2 minutes. Note:  The mixture will look curdled, don’t worry.  Add flour mixture and mix until combined.  It shouldn’t look curdled anymore.

Martha says:  Transfer 1 1/2 cups batter to a pastry bag fitted with a 1/2-inch plain tip (such as Ateco #806) and pipe 1 1/2-inch rounds onto parchment-lined baking sheets, 1 inch apart. I used a cookie scoop and it worked great.  Bake the cookies, rotating sheets halfway through baking.  When done, the tops should spring back, ~ 12 minutes. Cool on sheets on wire racks for 5 minutes. Transfer cookies to wire rack and cool completely before frosting.

For the brown butter icing:

4 cups confectioners’ sugar, sifted

10 tablespoons (1 1/4 sticks) unsalted butter

1/4 cup plus 1 tablespoon evaporated milk    Save the remaining milk to thin the frosting out if it thickens too much while frosting all the cookies

2 teaspoons pure vanilla extract     I used vanilla bean paste….I love those specks!

Measure the confectioners’ sugar and put into a large bowl.  Set aside.  In a small saucepan, melt the butter over medium heat.  Cook the butter, swirling pan occasionally, until golden brown, ~ 3 minutes. Watch carefully, you want brown bits, not black.  Immediately pour the browned butter into the bowl of confectioners’ sugar.  Make sure to scrape any browned bits from sides and bottom of pan.  Pour in the evaporated milk and vanilla. Stir until smooth. Spread about 1 teaspoon icing onto each cookie. If icing stiffens, stir in more evaporated milk, a little at a time.   Let sit for a few hours to set before packing up for storage.  Make sure to place wax paper in between each layer to prevent sticking.

Source:  Martha Stewart

Cream Wafers

Okay, so I know Christmas is over. But, I have one last Christmas cookie to share because it is my absolute favorite.  After fulfilling everyone else’s cookie requests, I just didn’t have a chance to make these cream wafers until the last minute on Christmas Eve.  These are cookies from my childhood, the cookies that I made with my mom in preparation for Christmas.  The recipe comes from the super fun 1963 Betty Crocker’s Cooky Book.  Yep, going old school. 😀 I brought some to my mother-in-law’s house for Christmas and they loved them.  But, I was kind of surprised that none of them had ever seen them before.  The wafer part of the cookie reminds me of sugared pie crust.   Kind of like my mom used to make with pie crust scraps, sprinkled with sugar and baked until crisp. Then, they are filled with a sweet, pastel colored buttercream frosting.  Okay, so maybe it is too late for Christmas cookies.  But you can change the shape and the color of the filling to suit any holiday.  I think hearts with pink frosting would be really cute for Valentine’s Day.  If you squish the frosting out a touch on the sides, you could even roll them in sprinkles.  Am I trying too hard to justify making these cookies after Christmas?  Maybe…but these are way too good to be designated Christmas only cookies! 😀

Cream Wafers

1 cup butter ( I used softened)

1/3 cup whipping cream (35% butterfat)

2 cups all purpose flour (Gold Medal recommended)

granulated sugar for coating

Measure flour by dipping method (dip cup into flour, pull it up with heaping flour, level off with a spatula).  Mix butter, cream and flour thoroughly in a mixer bowl. Chill 1 hour.

Preheat oven to 375°F.  Roll dough to 1/8″ thick on a lightly floured surface.  Cut into 1 1/2″ rounds (or another shape you like).  Transfer to a wax paper heavily sprinkled with sugar, turning to coat both sides very well.  Place on an ungreased sheet- I used parchment paper.  Prick in 4 places with a fork. Bake 7 to 9 minutes, or until they start to puff and barely brown on the bottoms.  Sandwich two cookies together with the filling.

Frosting

1/4 cup soft butter

3/4 cup sifted powdered sugar

1 tsp vanilla

food coloring if desired

Blend the soft butter, powdered sugar and vanilla in a mixer bowl until well combined. Add tint if desired.  I made my cookies on the small side, so I needed more frosting.  I suggest making 1 and 1/2 recipes of frosting.

Source:  Betty Crocker’s Cooky Book

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