Baking Essentials
Triple Chocolate Chip Cookies, p. 6
Chapter 3: Cookies & Bars
Russian Tea Cakes............................................................................ 2 Snickerdoodles.................................................................................. 4 Triple Chocolate Chip Cookies.................................................... 6 Chocolate Crinkle Cookies........................................................... 8 Old-fashioned Oatmeal Cookies.................................................. 10 Almond Thumbprint Cookies........................................................ 12 Black Cherry, Oatmeal Crunch Squares...................................... 14 Tangy Lemon Squares...................................................................... 16 Butterscotch Brownies.................................................................... 18 Cappuccino Walnut Brownies....................................................... 20
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Chapter 3: Cookies & Bars
Russian Tea Cakes The name may change, but whether they are called Mexican Wedding Cookies, or Russian Tea Cakes, these cookies have a lot in common. They all carry a good measure of chopped or ground nuts, a small amount of granulated sugar, plenty of butter, a coating of confectioners sugar, and an appealing melt away texture.
Ingredients Makes 2 dozen
Preparing instructions 1)
Position a rack in the middle of the oven, and preheat to 325°F. Line a baking sheet with parchment paper. In a bowl, sift together the flour and salt. Set aside.
2)
By hand: in a large bowl, combine the butter, granulated sugar, and vanilla. Beat with a wooden spoon until smooth, about 1 minute. Add the walnuts and stir until blended. Add the dry ingredients and mix until soft dough comes together in large clumps.
3)
By mixer: in a large bowl, combine the butter, granulated sugar, and vanilla. Beat on medium speed until smooth, about 1 minute. Add the walnuts and beat on low speed until blended. Add the dry ingredients and beat until soft dough comes together in large clumps.
4)
To form each cookie, roll a level tablespoon of dough between your palms into a 1-inch ball. Place the balls approximately 1 inch apart on the prepared baking sheet. Make sure to set them firmly onto the baking sheet so they stay in place.
5)
Bake the cookies until the bottoms are light brown and the tops are lightly colored, 20 to 25 min. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
6)
Sift the confectioners’ sugar into a Tupperware bowl.* Place 3 to 4 cookies inside the bowl, firmly seal with the lid, and gently shake to coat the cookies evenly. Gently remove the cookies from the bowl. Repeat this process with the remaining cookies.
1 cup all-purpose flour 1/4 teaspoon salt 1/2 cup unsalted butter, at room temperature 1/3 cup granulated sugar 1 teaspoon vanilla extract 3/4 cup toasted walnuts, finely chopped or ground 1/2 cup confectioners sugar
*Note: you may also use a zip lock bag in place of the Tupperware bowl to coat the cookies.
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Chapter 3: Cookies & Bars
Snickerdoodles The crispy, cinnamon-sugar outside is always a hit—a delicious, family classic.
Ingredients Makes 6 dozen
Preparing instructions 1)
Position a rack in the middle of the oven, and preheat to 400°F. Line a baking sheet with parchment paper. In a bowl, sift together the flour, cream of tartar, baking soda, and salt. Set aside.
2)
By hand: in a large bowl, mix butter and margarine, 1-1/2 cups sugar, and eggs thoroughly. Slowly add the dry ingredients and beat until smooth.
3)
By mixer: in a large bowl, mix butter and margarine, 1-1/2 cups sugar, and eggs. Beat on medium speed until well blended. Slowly add the dry ingredients and beat on low speed until smooth.
4)
Chill dough for 20-30 minutes.
5)
Mix 1/4 cup of granulated sugar and 2 tablespoons of ground cinnamon into a Tupperware bowl.* Shape dough into 1 inch balls. Place 3 to 4 balls of dough inside the bowl, seal the lid firmly, and gently shake to coat the cookies evenly. Gently remove the cookies from the bowl, and place onto the prepared baking sheets, spacing the cookies 2 inches apart.
6)
Bake the cookies, one sheet at a time, until the bottoms and edges are lightly browned and the Tops feel firm when lightly touched, 9 to 12 minutes.
7)
Let the cookies cool on the baking sheets for 5 minutes. Then transfer them to wire racks to cool completely.
1/2 cup butter 1/2 cup margarine 1-1/2 cups granulated sugar 2 eggs 2 3/4 cups all-purpose flour 2 teaspoons cream of tartar 1 teaspoon baking soda 1/4 teaspoons salt 1/4 cup granulated sugar 2 tablespoons ground cinnamon
*Note: you may also use a zip lock bag in place of the Tupperware bowl to coat the cookies.
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Chapter 3: Cookies & Bars
Triple Chocolate Chip Cookies Cookie history was made in the early 1930s when Ruth Wakefield, the owner of the Tollhouse in Massachusetts, cut up a chocolate bar, added it to her cookie dough and created the first chocolate chip cookie. In 1939 Nestlé began selling the first chocolate morsels that help shape during baking, and Wakefield’s recipe was printed on every package. Chocolate chip cookies soon swept the country. In addition to semisweet chips, these cookies include white chocolate and milk chocolate chips, making a great American cookie even better. For the best flavor, look for white chocolate chips that contain cocoa butter.
Preparing instructions
Ingredients Makes 2 dozen 1-1/4 cup all-purpose flour
1)
Position a rack in the middle of the oven, and preheat to 350°F. Line 2 baking sheets with parchment paper. In a bowl, sift together the flour, baking soda, and salt. Set aside.
2)
By hand: in a large bowl, combine the butter, brown sugar, and granulated sugar. Beat with a wooden spoon until smooth. Add the egg and vanilla and beat until well blended. Slowly add the dry ingredients and stir until incorporated. Stir in all of the chocolate chips.
3)
By mixer: in a large bowl, combine the butter, brown sugar, granulated sugar area and beat on medium speed until smooth. Add egg and vanilla and beat on low speed until well blended. Slowly add the dry ingredients and beat on low speed just until incorporated. Mix in all of the chocolate chips.
4)
Drop the dough by heaping tablespoons onto the prepared baking sheets, spacing the cookies 2 inches apart.
5)
Bake the cookies, one sheet at a time, until the bottoms and edges are lightly browned and the Tops feel firm when lightly touched, 9 to 12 minutes. Let the cookies cool on the baking sheets for 5 minutes. Then transfer them to wire racks to cool completely.
1 teaspoon taking soda 1/2 teaspoon salt 1/2 cup unsalted butter, at room temperature 1/2 cup firmly packed golden brown sugar 6 tablespoons granulated sugar 1 large egg 1 teaspoon vanilla extract 3/4 cup semi sweet chocolate chips 3/4 cup white chocolate chips 3/4 cup milk chocolate chips 3/4 cup chopped walnuts (optional)
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Chapter 3: Cookies & Bars
Chocolate Crinkle Cookies With the crispy, cracked exterior and a chewy, fudgy interior, these crinkle cookies satisfy multiple chocolate cravings. They’re perfect with a tall glass of ice cold milk. Make sure to refrigerate the batter until it is firm enough to form into balls.
Ingredients Makes 3 dozen
Preparing instructions 1)
Position a rack in the middle of the oven, and preheat to 325°F. Line 2 baking sheets with parchment paper. Place the chocolate and butter in a small, heavy saucepan, over low heat stirring constantly until the butter and chocolate are melted and smooth. Remove from the heat and set aside to cool slightly. In a bowl, stir together the flour, cocoa powder, baking powder, and salt. Set aside.
2)
By hand: in a large bowl, combine eggs, granulated sugar, oil, and vanilla. Using a wire whisk, beat until light in color and thick, about 3 min. Stir in the melted chocolate mixture with a wooden spoon until blended. Add the drying gradients and built until incorporated.
3)
By mixer: in a large bowl, combine eggs, regulated sugar, oil, and vanilla. Beat on medium speed until light in color and thick, about 3 min. Beat in the melted chocolate mixture on low speed until blended. Add the dry ingredients and beat until incorporated.
4)
Cover the bowl with plastic wrap and refrigerate until the dough is firm enough to roll into balls, about 2 hours.
5)
Sift the confectioners’ sugar into a small Tupperware bowl.* Place 3 to 4 cookies inside the bowl, firmly seal with the lid, and gently shake to coat the cookies evenly. Gently remove the cookies from the bowl. Repeat this process with the remaining cookies.
6)
Place the cookies 3 inches apart on the prepared baking sheets. Make sure to set them firmly onto the baking sheet so they stay in place.
7)
Bake the cookies, one sheet at a time, until the tops are puffed and crinkled and feel firm when lightly touched, 13 to 17 min. Let the cookies cool on the baking sheets for 5 minutes. Then transfer the cookies to wire racks to cool completely.
4 ounces unsweetened chocolate, chopped 1/4 cup unsalted butter 1/4 cup vegetable oil 1-1/2 cups all-purpose flour 1/2 cup Dutch cocoa powder 2 teaspoons baking powder 1/2 teaspoon salt 4 eggs 2 cups granulated sugar 2 teaspoons vanilla extract 1 cup confectioners’ sugar
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Chapter 3: Cookies & Bars
Old-fashioned Oatmeal Cookies In addition to being one of the healthier cookie recipes, these classic oatmeal cookies become crisp on the outside, yet still stay soft and chewy on the inside.
Ingredients Makes 6 dozen 1/2 cup dark raisins 1/2 cup golden raisins 1 cup water 3/4 cup margarine 3/4 cup light brown sugar, packed
Preparing instructions 1)
Position a rack in the middle of the oven, and preheat to 400째F. Line a baking sheet with parchment paper.
2)
In a bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
3)
Simmer raisins and water in saucepan over low heat until raisins are plump 10 to 15 minutes. Drain the raisin liquid into a measuring cup. Add enough water to make 1/2 cup. Set aside.
4)
By hand: in a large bowl, combine the butter, sugar, eggs and vanilla. Stir in the raisin liquid. Beat with a wooden spoon until smooth. Slowly add the flour mixture and stir until incorporated. Fold in the rolled oats, raisins and nuts.
5)
By mixer: in a large bowl, combine the butter, sugar, eggs and vanilla. Beat on medium speed until smooth. Mix in the raisin liquid. Mix until smooth. Set mixer to low, and add the flour mixture until incorporated. Slowly fold in the rolled oats, raisins and nuts at low speed until thoroughly mixed together.
6)
Drop rounded teaspoonfuls of dough about 2 inches apart on prepared baking sheets. Bake 8 to 10 minutes, until they feel done or until lightly browned.
3/4 cup granulated sugar 2 eggs 2 teaspoons vanilla extract 2-1/2 cups all-purpose flour 1/2 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon cinnamon 1/2 teaspoon nutmeg 2 cups old-fashioned rolled oats 1/2 cup chopped walnuts 1/2 cup chopped pecans
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Chapter 3: Cookies & Bars
Almond Thumbprint Cookies Children find these irresistible. Filling the cookies with different types of your favorite jams, adds an attractive color contrast to a plate of these delicious, popular sweets.
Ingredients Makes 2 dozen
Preparing instructions 1)
Position a rack in the middle of the oven, and preheat to 350째F. Line a baking sheet with parchment paper. In a bowl, sift together the flour, and salt. Set aside.
2)
By hand: in a large bowl, combine the butter, brown sugar, and vanilla. Using a wooden spoon, beat until light and fluffy. Beat in the egg yolk. Add the flour mixture and almond meal. Mix until just incorporated.
3)
By mixer: in a large bowl, combine the butter, brown sugar, and vanilla. Beat on high speed, until light and fluffy. Beat in egg yolk at medium speed. Reduce mixer speed to low, and slowly add the flour mixture and almond meal. Mix until just incorporated.
4)
Roll pieces of the dough between your palms to form 1 inch balls. Arrange them 1-1/2 inches apart on the prepared baking sheets. Using your thumbs, make a depression about 1/4 inch deep in the center of each ball.
5)
Bake the cookies for 10 minutes.
6)
Remove cookies from oven and fill the depression with the jam.
7)
Bake the filled cookies for an additional 10 minutes (or until cookies begin to color and jam begins to bubble).
8)
Let cookies cool on the baking sheets for 5 minutes. Then transfer them to wire racks to cool completely.
1 cup all-purpose flour 1/8 teaspoons salt 1/2 cup unsalted butter, at room temperature 1/2 cup firmly packed light brown sugar 1 teaspoon vanilla extract 1 egg yolk 3/4 cup almond meal (or finely ground on this) 1/3 cup jam or preserves (Apricot, Blackberry, Raspberry, Strawberry)
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Chapter 3: Cookies & Bars
Black Cherry, Oatmeal Crunch Squares A single oatmeal crumb mixture serves as both the crust and the crisp topping for these jam filled squares. Use a good quality, black cherry jam that includes some pieces of fruit. Strawberry, raspberry, blackberry, and apricot jam are other excellent filling choices. Transform the squares from the snack fare to dessert by serving them warm with a scoop of vanilla or bean ice cream.
Preparing instructions
Ingredients Makes 2 dozen 1-3/4 cups all-purpose flour 1-1/2 cups old-fashioned rolled oats 1 cup packed golden brown sugar
1)
Position a rack in the middle of the oven, and preheat to 325째F. Butter a 9 inch square baking pan.
2)
By hand: in a large bowl, stir together the flour, rolled oats, brown sugar, and cinnamon until blended. Using a pastry blender, cut into large, coarse crumbs the size of peanuts.
3)
By food processor: combine the flour, rolled oats, and brown sugar and pulsed 2 or 3 times until blended. Add the butter and pulse 8 to 10 times until the mixture forms large, coarse crumbs the size of peanuts.
4)
Removed 2 cups of the crumb mixture and set aside. Press the remaining crumb mixture into the bottom and 1 inch up the sides of the prepared pan.
5)
Drop teaspoons of the jam evenly over the crust then spread it gently with the back of a spoon to cover the crust (if a few spaces remain, they will be covered by jam as it melts during baking). Sprinkle the reserved crumbs evenly over the jam layer.
6)
Bake until the top is lightly browned, 50 to 55 min. Transfer to a rack and let cool until firm, about 2 hours. Using a large, sharp knife, cut into 25 small squares.
1-1/2 teaspoons ground cinnamon 1 cup unsalted butter, cut into 1/2 inch cubes 1 cup black cherry jam
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Chapter 3: Cookies & Bars
Tangy Lemon Squares The filling for these squares is almost like a lemon curd, but thicker and tangier. This recipe uses common lemons, such as Eureka, for that extra tart and tangy flavor. However, Meyer lemons may be substituted if you prefer a sweet flavor with a flowery fragrance.
Preparing instructions
Ingredients Makes 16 squares For the crust: 1 cup all-purpose flour
1)
Position a rack in the middle of the oven, and preheat to 350°F. Butter an 8 inch square baking pan.
2)
By hand: to make the crust, use a large bowl, stir together the flour, confectioners sugar, and salt until blended. Using a pastry blender, cut the butter until the mixture forms large, coarse crumbs the size of peanuts.
1/4 cup confectioners’ sugar 1/8 teaspoons salt
By food processor: to make the crust, combine the flour, confectioners’ sugar, and salt and pulse 2 or 3 times until blended. Add the butter and pulse 6-8 times until the mixture forms large, coarse crumbs the size of peanuts.
1/2 cup cold, unsalted butter, cut into half-inch cubes
For the filling:
3)
Press the crumb mixture into the bottom and 1 inch up the sides of the prepared pan. Bake the crust until golden brown and the top feels firm when lightly touched, 15 to 20 minutes. Mix the filling while the crust is baking.
4)
To make the lemon filling, whisk together the whole eggs, egg yolk, lemon juice, lemon zest, baking powder and granulated sugar until well blended.
5)
Pour over baked crust and return to oven. Bake for another 20-25 minutes—do not over bake! (Filling will puff while baking, but flattens out when cooled).
6)
Cool in pan on a wire rack. Cut into squares with a sharp knife when completely cooled.
2 large whole eggs, plus 1 large egg yolk 1/4 cup fresh lemon juice (about 2 small, lemons) 1 cup granulated sugar 1 teaspoon finely grated lemon zest 1/2 teaspoon baking powder *Confectioners’ sugar, for dusting (optional)
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Chapter 3: Cookies & Bars
Butterscotch Brownies These rich, chewy bars are a great alternative to the standard chocolate fare. For extra butterscotch flavor, add butterscotch morsels.
Ingredients Makes 1 ½ dozen 1/4 cup butter 1 cup dark brown sugar, packed 1 egg 3/4 cup all-purpose flour 1 teaspoon baking powder 1/2 teaspoons salt 1 teaspoon vanilla *1/2 cup chopped walnuts (optional) *1 cup butterscotch morsels (optional)
Preparing instructions 1) Position a rack in the middle of the oven, and preheat to 350°F.
Butter a 8” x 8” x 2” baking dish. In a medium bowl, sift together flower, baking powder, and salt. Set aside.
2) By hand: in a large bowl, combine the butter, and brown sugar. Beat
with a wooden spoon until smooth. Add the egg and vanilla and beat until well blended. Slowly add the dry ingredients and stir until incorporated.
3) By mixer: in a large bowl, combine the butter, and brown sugar, beat
on medium speed until smooth. Add egg and vanilla and beat on low speed until well blended. Slowly add the dry ingredients and beat on low speed just until incorporated. Mix in the walnuts and/or butterscotch morsels (optional).
4) Spread into the prepared baking dish.
Bake for 25 minutes. Do not over bake! Let cool for 5 minutes. Then cut into bars, while still warm.
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Chapter 3: Cookies & Bars
Cappuccino Walnut Brownies America’s favorite treat, brownies get a sophisticated cappuccino kick in this recipe. The walnuts add an essential crunch. The cinnamon in the glaze is optional.
Ingredients Makes 2 dozen 4 ounces unsweetened chocolate, chopped 1/4 cup unsalted butter (plus extra to grease baking dish) 1/4 cup vegetable oil 2 teaspoons instant coffee powder 1/2 cup all-purpose flour (plus extra for dusting)
Preparing instructions 1)
Position a rack in the middle of the oven, and preheat to 350°F. Line a 9” x 9” (or a 7” x 11”) baking dish with parchment paper (bottom and sides). Butter and dust the parchment with flour.
2)
Combine the butter, chocolate and coffee powder in a small, heavy saucepan and melt over low heat, stirring constantly, until melted and smooth. Let cool slightly.
3)
By hand: in a large bowl, whisk the eggs until foamy. Whisk in the brown sugar, slowly whisk in the chocolate mixture. Mix in the salt, and then mix in the flour just until blended. Fold in the walnuts.
4)
By mixer: in a large bowl, using the whisk attachment, whisk the eggs on medium until foamy. Whisk in the brown sugar. Reduce mixer speed to low and whisk in the chocolate mixture. Switch the attachment to the standard blender/beater and slowly mix in the salt and flour mixture just until blended. Fold in the walnuts.
5)
Spread the batter into the parchment lined baking dish. Bake until springy to the touch and a flat toothpick inserted in the center comes out with only a few moist crumbs, about 35-40 minutes. Let cool completely in the pan on a wire rack.
1/4 teaspoon salt 2 eggs 1 1/2 cups light brown sugar, packed 1 cup walnut pieces For the glaze:
1)
3 ounces semi sweet chocolate, chopped 1/3 cup unsalted butter 1 teaspoon instant coffee powder *1 teaspoon ground cinnamon)
2)
The Glaze: Bring a saucepan partially filled with water to a gentle simmer. Combine the semisweet chocolate, butter, and coffee powder (and optional cinnamon) in a heatproof bowl and set over (but not touching) the simmering water in the saucepan. Stir until melted and smooth. Remove from heat. Chill, stirring occasionally, until just spreadable, but not set, about 15 minutes. Carefully lift the parchment sheet of brownies from the pan. Peel back the parchment from the sides. Spread the glaze on the brownies. Let stand until set, about 15-20 minutes. Cut into 24 squares (or diamonds). Remove from parchment and arrange on a platter to serve.