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Full story and recipe at The Purple Foodie.
Dorie Greenspan's CCC from Baking From My Home to Yours.
I was eating these cookies with a friend and we were consuming them so fast that there were only two left. Rather than split them, I asked that he allow me the last two for "photographic inspiration". He agreed on the condition I provide evidence in the form of a digital photo. This image is the result of the exchange, and I had to wait a bit longer to consume both cookies, my original objective. ;-)
Free to download. Some rights reserved.
Aren't they cute?
Molasses crinkles, cantuccini, x cookies, cornmeal-cherry cookies, pb cookies, chocolate chip cookies, chocolate blocks, and chocolate-dipped coconut macaroons!
Cookies at Kellie and Rich's "end of summer" Louisiana-inspired party this evening...
No, the cookies didn't have crawfish as an ingredient, they were just shaped like crawfish.
These three cookie monsters are so silly and funny. It was not easy to choose one picture, since they were having fun. Julen and Miquel are the kids from one of my very best friends. We don't see us as frequently as we would like to, but is so nice how our kids really love each other and ask to us to meet more to spend more time together.
It's been a dreadful, dark rainy day - oppressively so. Going out with a camera isn't something I would do with any except one of the home-made pinhole cameras. So, I dusted off a cookie tin camera I made about 8 years ago and stuffed a sheet of Fomapan 400 in it and set it outside in the rain.
This is what I got. A 56 minute exposure - film developed in FX-39 for 12 minutes. The pinhole size was calculated to be about f550
Cookie, Oh cookie,
How you taunt me,
With your fiendish taste,
Your devilish charms,
I could eat a thousand,
Of your brothers and sisters,
But still, crave just one more,
In fact just the thought,
Of your scrumptious taste,
Sends me into a frenzy,
An addiction I cannot stop,
So, I’m afraid to tell you that,
You are my next on my list,
Oh large delicious cookie.
December 11, 2016
Conveyor:
[kuh n-vey-er]
noun
1. a person or thing that conveys.
2. conveyor belt.
-----
Not much of a blurb today; but brace yourself for recipes! I spent the day in the kitchen baking four different types of cookies for Christmas gifts, so there's not much else to chat about.
Sugar Cookies (First Set of Cookies)
Ingredients:
- 1 cup of butter, softened
- 1½ cup of sugar
- 2 large eggs
- 1 tsp of vanilla extract
- 3 cup all-purpose flour
- ½ tsp of baking powder
- ½ tsp of salt
Directions:
01. In large bowl, combine flour, baking powder, and salt. In separate large bowl, with mixer at low speed, beat butter and sugar until blended. Increase speed to high; beat until light and fluffy, about 5 minutes. Reduce speed to low; beat in egs and vanilla until mixed, then beat in flour mixture just until blended, occasionally scraping bowl with rubber spatula.
02. Divide dough into 4 equal pieces; flatten each piece into a disk.
03. Wrap each disk with plastic wrap and refrigerate overnight.
04. Preheat oven to 350°F. Remove1 piece of dough from refrigerator.
05. On lightly floured surface, with floured rolling pin, roll dough until slightly less than 1/4 inch thick. With floured 3-inch to 4-inch cookie cutters, cut dough into as many cookies as possible; reserve trimmings.
06. Place cookies, 1 inch apart, on two ungreased large cookie sheets.
Bake until edges are golden, 12 to 15 minutes, rotating cookie sheets between upper and lower oven racks halfway through.
07. Transfer cookies to wire rack to cool. Repeat with remaining dough.
08. Let cool completely and decorate if desired.
Chocolate Gingerbread Cookies (Second Set of Cookies)
Ingredients:
- 7 ounces of semisweet chocolate (I used dark chocolate, I'm a rebel)
- 1 1/2 cups plus 1 tablespoon of all-purpose flour
- 1 1/4 teaspoons of ground ginger
- 1 teaspoon of ground cinnamon
- 1/4 teaspoon of ground cloves
- 1/4 teaspoon of ground nutmeg
- 1 tablespoon of unsweetened Dutch-process cocoa powder
- 8 tablespoons of unsalted butter
- 1 tablespoon of freshly grated ginger
- 1/2 cup of dark-brown sugar, packed
- 1/4 cup of unsulfured molasses
- 1 teaspoon of baking soda
- 1/4 cup of granulated sugar
Directions:
01. Line two baking sheets with parchment. Chop chocolate into 1/4-inch chunks; set aside.
02. In a medium bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa.
03. In the bowl of an electric mixer, fitted with the paddle attachment, beat butter and grated ginger until whitened, about 4 minutes. Add brown sugar; beat until combined. Add molasses; beat until combined.
04. In a small bowl, dissolve baking soda in 1 1/2 teaspoons boiling water. Beat half of flour mixture into butter mixture. Beat in baking-soda mixture, then remaining half of flour mixture. Mix in chocolate; turn out onto a piece of plastic wrap. Pat dough out to about 1 inch thick; seal with wrap; refrigerate until firm, 2 hours or more.
05. Heat oven to 325 degrees. Roll dough into 1 1/2- inch balls; place 2 inches apart on baking sheets. Refrigerate 20 minutes.
06. Roll in granulated sugar.
07. Bake until the surfaces crack slightly, 10 to 12 minutes.
08. Let cool 5 minutes; transfer to a wire rack to cool completely.
Pfeffernussen (Third Set of Cookies)
Ingredients:
- 1 1/4 cups of confectioners' sugar
- 2 1/4 cups of all-purpose flour
- 1/4 teaspoon of freshly ground pepper
- 3/4 teaspoon of ground cinnamon
- 1/2 teaspoon of ground allspice
- 1/4 teaspoon of freshly ground nutmeg
- 1/4 teaspoon of ground cloves
- 1/4 teaspoon of baking soda
- 1/2 cup (1 stick) of unsalted butter, room temperature
- 3/4 cup of firmly packed light-brown sugar
- 1 large egg
- 1/4 cup of unsulfured molasses
- 1/2 teaspoon of pure vanilla extract
Directions:
01. Preheat oven to 350 degrees. Line two baking sheets with parchment paper. Place the confectioners' sugar in a brown paper bag.
02. In a medium bowl, combine flour, pepper, cinnamon, allspice, nutmeg, cloves, and baking soda. Set aside.
03. Place butter, brown sugar, and molasses in the bowl of an electric mixer fitted with paddle attachment. Beat on medium speed until fluffy, about 3 minutes.
04. Beat in egg and vanilla. With mixer on low speed, add flour mixture; beat until just combined.
05. Pinch off dough in tablespoon amounts; roll into 1 1/4-inch balls.
06. Arrange balls 1 1/2 inches apart on prepared baking sheets.
07. Bake until cookies are golden and firm to the touch with slight cracking, about 15 minutes, rotating sheets halfway through.
08. Transfer sheets to a wire rack to cool slightly, about 10 minutes.
09. Working in batches, place cookies in paper bag; shake until well coated. Let cool completely on wire rack.
(Store in an airtight container.)
Molasses Drops (Last Rows of Cookies)
Ingredients:
- 1 3/4 cups of all-purpose flour
- 1/2 teaspoon of baking soda
- 1/2 teaspoon of ground cinnamon
- 1/2 teaspoon of coarse salt
- 1/4 teaspoon of ground ginger
- 1/8 teaspoon of ground cloves
- 1/2 cup of packed light-brown sugar
- 4 tablespoons of unsalted butter, melted
- 1/4 cup of unsulfured molasses
- 1/4 cup of whole milk
- 1 large egg, lightly beaten
- 1/4 cup finely chopped candied orange peel
- Sanding sugar, for rolling
Directions:
01. Preheat oven to 375 degrees.
02. Whisk together flour, baking soda, cinnamon, salt, ginger, and cloves. Whisk in brown sugar.
03. Stir in melted butter, molasses, milk, and egg. Fold in candied orange peel.
04. Roll 1 tablespoon or 1/2 teaspoon dough into a ball. Roll in sanding sugar, and transfer to parchment-lined baking sheets.
05. Repeat with remaining dough. Chill in refrigerator for 5 minutes.
06. Flatten each ball with the bottom of a glass.
07. Bake for 12 minutes. Transfer cookies to wire racks, and let cool.
Hope everyone has had a good day.
Click "L" for a larger view.
A variety of Christmas type cookies to use to make signs and other things. Just be careful, if you didn't just take it out of the oven it might be a little bit stale lol
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The grandmother of a close friend of mine pasted away last week (at the age of 98). Everyone called her GG, short for Great- Grandma. These are cookies for the reception after the funeral service. I'll be making several other desserts as well. One of GG's favorite colors was pink.
The round cookies are covered with embossed fondant and royal icing details, the square cookies are decorated in all royal icing.
A cookie/treat jar for my pup Shannon.
A little better results I think, after infinity focus and rangefinder calibration.
Argus C-Four, roll #2, test
Ilford HP5 400
Blazinal/Rodinal 1:25, 6 minutes
Pakon F135
I learned something today. I need to work on lighting with the straight up and down shots. I like this shot but there is missing information for any pixel peepers out there.
The BL order never arrived... :( So I bought Jacob Kowalski, and now waiting for another Jacob to arrive from my local BL seller. I'm not sure whether to use the white cookies or the normal ones... Which one do you prefer? I wanted it to match the signboard...
I made cookies with the Simple Mills Nut and Seed Flour (see previous photo). The box suggest adding chocolate chips, but I put chopped Pecans in these instead. These cookies, once cooled get quite crispy.
The best Christmas Cookies ever! Made usually in Germany and I got them through Etsy again from Germany but late this year. Still they came, as well as a few in a gift package a few days ago. I used to make my own, if you check back amongst. my photos you will see them, but t hey are a lot of work and this time I purchased them. They are almost all gone because they are so delicious.
NB: Surprise of Surprises! Today I got 2 more smaller boxes and 1 larger box again, for free, from Germany, of these same cookies. How very kind of them and I will be able to share some with my twin sister who is still in hospital and a German friend we both worked with who lives close by and helps out in driving us if we have to go somewhere! She is a very kind friend!
.....gehen immer !
Ein Rezept von Tim Mälzer :
150 gr weiche Butter
80 gr Staubzucker
50 gr Braunen Zucker
Vanillezucker
Prise Salz
1 Dotter
250 gr Weizenmehl (oder meine Mischung . Roggen und Dinkel)
1 KL Backpunlver
Schokolinsen
Pinienkerne
Rosinen ....
Butter, Zucker, Vanillezucker, Salz und Dotter schaumig rühren, Mehl und Backpulver sowie Schokolinsen, Pinienkerne etc. unterrühren Einen Teig herstellen, das geht flott.
Eine Rolle formen, der gewünschten Größe der Cookies entsprechend. Sie rinnen noch ein bisschen auseinander !
Auf ein Backblech setzen und bei 200 Grad backen. Nicht zu lange !
Gutes Gelingen.