Posts Tagged ‘cookie’

Shortbread Turtle Thumbprint Cookies

This year I participated in a really fun holiday event that put me immediately into the Christmas spirit – the Great Food Blogger Cookie Exchange!

The Great Food Blogger Cookie Swap 2014

Hundreds of bloggers from around the world participate. Each blogger is assigned 3 other bloggers to send a dozen cookies and in turn, you receive a dozen cookies from three different bloggers in return. It’s so exciting and has all food blogger participants running to the mailbox checking for treats during shipping week. I’m pretty sure we all had cookies for dinner, and just cookies, at some point.

Turtle Thumbprint Cookies Ready for Baking

I wanted to make something extra special as my “calling card” to meet my new friends. I asked the Godfather what I should make and we came up with a list, but the turtle cookie won before we even hit the testing phase. The moment it was suggested I envisioned darling little thumbprints piled on a platter based on the classic turtle and it just had to be.

Turtle Thumbprint Cookies with homemade caramel

To make sure the cookies had the very best flavors and that the caramel sat perfectly in each one, I chose to make my caramel candy instead of using store bought. It’s a very straightforward process, and you’ll end up with more caramel than cookies, so if you don’t want to make extra dough, you can just pour the excess caramel into candy molds or a small pan, allow it to set, cut, and you have a second delicious treat to eat before anyone else notices share! This my dears, is what we call a win-win. 😉

Shortbread Turtle Cookie Recipe

I had so much fun making the cookies, and they were a hit with the Godfather, his office, the bloggers who received them, and a few friends lucky enough to try a few extra. They’ve definitely earned a spot on my “classics” list, and I hope you enjoy them just as much!

Turtle Thumbprint Cookie Recipe by Goodie Godmother

Shortbread Turtle Thumbprint Cookies
 
Prep time
Cook time
Total time
 
The popular turtle candy recreated as a delicious thumbprint cookie with homemade caramel!
Author:
Recipe type: Cookie
Serves: 5½ dozen cookies
Ingredients
Shortbread
  • ¾ lb unsalted butter, softened
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • 1.5 tsp vanilla extract
  • 3¼ cups all purpose flour
  • ¼ cup chopped pecans
  • ¼ tsp kosher salt
Caramel:
  • ½ cup granulated sugar
  • 1 cup light brown sugar
  • 1 stick unsalted butter
  • ½ cup light corn syrup
  • ¾ cup heavy cream
  • ¼ cup milk
  • 1 tsp vanilla extract
Finishing Touches
  • ¾ cup dark or semi sweet candy melt wafers
  • 66 pecan halves (one for each cookie - recipe makes 5½ dozen)
Instructions
  1. Preheat the oven to 350 F
  2. In the bowl of a stand mixer fitted with the paddle attachment, mix the butter and sugars until just combined.
  3. Add the vanilla extract and salt. Mix to combine.
  4. Add the flour, one cup at a time, mixing until just incorporated.
  5. Stir in the chopped pecans
  6. Drop the cookies in 1 tbsp-sized balls onto ungreased cookie sheets lined with parchment paper and create an indent in the center of each using either your thumb or the back of a ½ tsp measuring spoon.
  7. Bake the cookies for 10-12 minutes until the edges just start to turn golden.
  8. Remove from the oven, use your measuring spoon to define any caramel wells that may have lost their shape and allow the cookies to set on the pan 5 minutes before transferring to a wire rack to cool completely.
  9. While the cookies are cooling make the caramel...
  10. Combine all ingredients except the vanilla in a heavy-bottomed sauce pan and cook over medium heat, stirring occasionally until the mixture reaches 242 F on a candy thermometer.
  11. Remove from the heat immediately and stir in the vanilla extract (be careful, it bubbles!).
  12. Using a spoon (the mixture is too hot for a piping bag), spoon the caramel into the cookie wells and allow to set.
  13. You will have extra caramel, so pour it into a 6" square container lined with buttered parchment paper. Once that sets you have "bonus" caramel candies!
  14. Once the caramel in the cookies has set, add the finishing touches... Melt the chocolate according the package instructions in a microwave or double boiler. Spoon into a piping bag or freezer-weight plastic bag and snip the corner.
  15. Drizzle the chocolate over the cookies and top with a pecan half before the chocolate has set. If the chocolate sets, pipe a dot of chocolate in the center of each cookie to act as "glue"
  16. The cookies will keep in an airtight container up to two weeks.

 

 

 

 

 

{Video} Christmas Leg Lamp Cookie Decorating Tutorial and Eggnog Sugar Cookie Recipe

As I was looking through my cutter collection a month or so ago, which grows rather frequently, I realized my Christmas assortment was rather small. In my defense, my cutters are used for fondant too, so they serve dual purpose, and I haven’t made any Christmas-themed cakes in which I needed anything other than what I had. So, with the Godfather’s blessing I started hunting around for some new toys to add and I found… The Leg Lamp.

Eggnog Sugar Cookie Recipe

To be honest, I haven’t seen the movie in its entirety, although my Dad and the Godfather both like it. I’m scared of possible violence from the BB gun? There is a BB gun right? Anyway, I’m going to try and watch it this year, promise. I may even get motivated to make another batch of these cookies just for the movie viewing… probably not. Sugar cookies are far from my favorite dessert. I enjoy making them because they help me practice my fine piping techniques for cake decorating, they ship well, and look cute, and my recipe is fan-tastic, but most others taste like sweet play-dough. When I chose to offer them at the bakery, I spent a long time perfecting my recipe so the dough actually tastes good and has a crumb I like. And no, I’m not ready to share it, so this is still not it. :-p

Leg lamp sugar cookie cutouts

But it is a fantastic eggnog-inspired recipe you should totally make this year! It tastes great on its own, but it also holds its shape perfectly to make a good base for your preferred decorating frosting.

Leg Lamp Cookie Decorating Tutorial by Goodie Godmother

I had a question about the frosting recipe I use for making my decorated cookies. I really like, and have always used, the Sweetopia recipe for royal icing. Want to know why? I liked the illustrations. And it makes the perfect amount for a few dozen cookies, just right when I’m making a few batches. So I’m going to send you over there to see the pretty illustrations too. She’s a phenomenal cookie decorator and her website has loads of inspiration and tutorials, so it’s definitely worth bookmarking, I always learn something new.  I do make one bitsy modification though and I add a little more flavoring. Meringue powder is blegh, so you need to flavor it with something. A clear flavoring is great – I’ve used lemon, almond, and coffee to add a light compliment to the cookie depending on dough flavor. Real vanilla extract only comes in color though, and that is my default, so when I use that, I add white gel coloring to bring me back to a nice white base.

If you don’t plan to make several dozen cookies and want a frosting recipe for a smaller quantity, I have one in my Halloween cookie tutorial. 😉 With either recipe you will get a nice hard frosting that will be completely dry in 6-8 hours so you can stack, ship, and share. Meringue powder can be found at craft stores and some grocery stores. I haven’t found a significant difference in flavor or function between brands, so whatever you find is good.

Eggnog Cookie Recipe and Tutorial

I do hope you’ll enjoy the tutorial! You’ll see in the video that I am using two different types of containers for my icing. I have two colors in my usual piping bags, and one color in a bottle. As part of The Great Food Blogger Cookie Swap, I received a promotional gift from OXO, a set of two decorating bottles. I had tried bottles for decorating once before and I wasn’t happy with them, so I was hesitant when I saw these, but having several OXO brand items in my kitchen (including my new ridiculously efficient grater that I purchased), I decided to give them a try. I’m impressed. I didn’t really like the small decorating tip they had, so I used one of my own and it worked nicely with the bottle. My frosting didn’t dry out and I had no issues with flow, and the bottle is small enough that I can control it easily with my small hands. So I like them, and may pick up a few more since they’re reusable and flip inside out for really easy and thorough cleaning – which was one of my BIG issues with bottles before.

Here’s a link to the video, with the recipe for the eggnog sugar cookie dough below. If you have any questions, comment below, find me on Facebook, or send me an e-mail! I hope you enjoy the tutorial and recipe. Happy holiday baking! 🙂


Eggnog Sugar Cookies
 
Prep time
Cook time
Total time
 
Combining two traditional holiday treats into one sweet eat! 😉
Author:
Recipe type: Cookie
Serves: about 18 cookies
Ingredients
  • 2 sticks unsalted butter, softened
  • 2 egg yolks
  • ½ cup granulated sugar
  • ¼ cup brown sugar, unpacked
  • ¼ cup powdered sugar
  • ½ tsp salt
  • ½ tsp baking powder
  • 1 tsp nutmeg
  • 2¼ c all-purpose flour
  • 1 tsp vanilla extract
Instructions
  1. Cream together the butter and sugars in the bowl of a stand mixer until just combined.
  2. Add the egg yolks and vanilla extract and mix. Scrape the sides of the bowl.
  3. In another bowl, mix together the salt, baking powder, nutmeg, and flour.
  4. Add the flour mixture in 3 batches to the butter and mix just until all the flour has been incorporated.
  5. Split the dough in two and roll each section to ¼" thick between two sheets of plastic wrap. Refrigerate 30 minutes.
  6. Preheat your oven to 400F. Remove the cookie dough sheets one at a time from the refrigerator. Cut out your shapes and lay them on ungreased parchment paper lined baking sheets. Re-roll and refrigerate any remaining cookie dough.
  7. Bake for 8-10 minutes until the edges are a very light golden brown. Remove from the oven and allow to set on the sheet for 5-10 minutes before transferring to a wire rack to cool completely. Cookies must be completely cool before decorating.

 

Pumpkin Chai Tea Macarons

Bonjour mon amis! Mondays are for celebrations and so this Monday is for MACARONS! <3

Weighing out macaron ingredients

Those of you who knew me in my bakery days knew that the macarons were one of my signature specialties, but you didn’t think I just made them for you did you? Au contrair! My love affair with the macaron started long before, when I wanted to try one without driving an hour to Santa Barbara. So I made one, loved the process, realized I was pretty good at making them, and never actually stopped. Instead, I kept playing, experimenting, and creating. Then we moved away from California and I realized it had been three months since I’d made a batch. Sacrilege!

Piping bag setup

Well, that and I found myself with the urgent need to make macarons thanks to a stop at local-ish coffee shop Caffe Amouri in Vienna. We discovered this little gem on one of several trips to find living room furniture that would fit up our stairs. Baby girl was asleep in the car when we got there so I told the Godfather to surprise me with a warm drink and he came out with a Pumpkin Chai Latte. It was love at first sip and I knew I had to recreate it in macaron form!

Resting Macarons

So the next day, I whipped up a batch, feeling especially rebellious. Why you ask? Well for starters, it was during naptime and there were at least five more productive things I could have been doing. Second, I didn’t bother aging my egg whites or even bringing them to room temperature. Third, I didn’t sift together my almond meal and powdered sugar. And finally, I did ALL THIS with a new oven – so new personality, new hot spots, baking temps, everything. VIVE LA RESISTANCE! Take that conventional macaron-making rules, every day is Bastille Day in the Godmother’s kitchen!

Chai macarons with pumpkin buttercream filling

If you are new to macarons, I would probably just follow the recipe and not do what I did above. Skipping all those rules I ran the risk the macarons wouldn’t turn out, but experience taught me enough about macaron making that I knew they probably would. A bit arrogant? Maybe. But it was such a rush to break my own rules! #thuglife

Chai Tea Pumpkin Macarons

I probably won’t do it again though, because the lack of perfection is bugging me even though these would sell at Payard for $2.75 each and no one would question it. Ugh. Don’t worry about perfection when making macarons for yourself though. Relax, have fun, enjoy the process and if they crack or the feet don’t rise, don’t worry about it. They’ll still taste good.

Pumpkin Chai Tea Macaron Recipe

There are two accepted methods for making macarons. The first is the French method and the second is the Italian method. I use both, but today we will follow the Italian method with the cooked syrup. I find it works a little better with the addition of the chai spices. Macaron shells can appear temperamental because the ratios between wet, dry, fat, and protein must be right for them to turn out. When you add things like cocoa powder, certain spices, etc, you change those ratios and you must know how to adjust your technique accordingly. Successful macaron making boils down to old-fashioned technique, not gadgets (especially those ridiculous macaron mats with the rings), not unicorn assistants in the kitchen, not anything else as reported by food-trend-followers, just skill. If you want to make macarons, start there. Enjoy the process, bonne chance et amusez-vous! (Sorry… awful French, I know!)

Pumpkin Chai Macaron Recipe

Pumpkin Chai Tea Macarons
 
Prep time
Cook time
Total time
 
A pumpkin chai tea latte I fell i looooooooove with in macaron form!
Serves: 1½ dozen
Ingredients
Macaron shell
  • 150 g finely ground almond meal
  • 150 g sifted confectioner's sugar
  • 1½ tsp chai tea spices
  • 55 g egg whites
  • 150 g granulated sugar
  • 35 g water
  • 55 g egg whites
  • 2 drops orange food coloring (I use the Americolor gels)
  • 1 drop red food coloring
Macaron Filling
  • 3 tbsp unsalted butter, softened
  • 5 tbsp pumpkin puree
  • ½ tsp vanilla extract
  • pinch of salt
  • 2½ cups sifted powdered sugar
Instructions
Macaron Shells
  1. Line 2-3 baking sheets with parchment paper or silicone baking mats.*
  2. Sift your almond meal and powdered sugar together in a bowl. Stir in your chai tea spices. Pour 55 g of egg whites on top, do not stir. Set aside.
  3. Put the other 55 g of egg whites in the clean and dry bowl of your stand mixer, fitted with the whisk attachment.
  4. Put the granulated sugar and water into a small saucepan with a candy thermometer and set over medium heat, gently swirling the pan occasionally to ensure all the sugar melts.
  5. When the thermometer reaches 220 F, start your stand mixer on medium/low speed. You just want the egg whites to get frothy like a bubble bath.
  6. When the sugar mixture reaches 234 F (soft ball stage), remove from the heat immediately. Bring your mixer to high speed, and drizzle in the sugar syrup, being careful not to touch the sides of the bowl.
  7. When the egg white and sugar mixture has reached a consistency where a "puff" will stay on the whisk when lifted, stop.
  8. Add your food coloring if desired, then dump in the contents of your almond meal/sugar/egg white bowl.
  9. Fold the almond meal mixture into the egg whites moving your spatula from the center of the bowl out towards the edges until the almond meal has been incorporated and the shell mixture is the consistency of slow moving lava - about 50 strokes.
  10. Fit your piping bag with a round frosting tip** and fill with your macaron batter.
  11. Pipe the batter into even rounds on your prepared baking sheets, rap 2-3 times on the counter to remove air bubbles, and set aside.
  12. Preheat your oven to 300 F. ***
  13. Bake macaron shells one sheet at a time on the middle rack for 14-16 minutes, until shells lift easily from the baking sheet.
  14. Allow to rest 10 minutes on the sheet before transferring to a wire rack to cool completely. Pair equally sized shells together for filling.
Filling
  1. Wash and dry your mixer bowl. Fit the mixer with the paddle attachment.
  2. Beat together the butter and pumpkin puree at medium speed until combined.
  3. Add the vanilla extract and salt.
  4. Working in batches, add the powdered sugar.
  5. The final filling consistency should be somewhat firm but still easy to pipe.
Assemble
  1. Place the filling into another piping bag filled with a round tip, or use my preferred method, a ziploc bag with the corner snipped off, and pipe filling onto one half of each macaron. Don't overfill.
  2. Allow the macarons to rest for a few hours, or overnight, in the refrigerator to allow the flavors to blend. Remove from the refrigerator a few minutes before eating to allow the filling to soften.
  3. Macarons will keep up to one week in the refrigerator.
Notes
*I've used both and don't see a major difference. The feet will be slightly more ruffled on a silicone baking mat, and, in my oven, it takes slightly longer to bake.

**I have a dedicated macaron piping bag from Ateco that I like to use (get your own here), and I use a Wilton #12 round tip which you can easily find at any craft/hobby store.

***Baking temperatures will vary depending on your oven. 300 F is my default starting point, but having made these in four different ovens, preferred baking temperatures have ranged from 290 to 310 F. Get to know your oven to find out at what temperature it will allow you to bake the macarons long enough to cook through, but not long enough to brown the outside.

 

Pumpkin Sugar Cookie Dough & a “Frankenstein” Inspired Decorating Tutorial {Video}

So the other day, I was bored procrastinating, and I decided to google pumpkin sugar cookies. I found dozens upon dozens of pumpkin shaped sugar cookies, and a handful of pumpkin spice cookies with assorted frostings, but not a pumpkin sugar cookie you could cut to hold its shape.

pumpkin sugar cookie dough

I was surprised too.

rolled pumpkin sugar cookie dough

So I decided to fix that, and tweak my own sugar cookie recipe beyond recognition so it couldn’t be reverse-engineered to get *that* recipe (the one I used for my bakery sugar cookies, sorry not sorry 😉 ) and create a pumpkin sugar cookie dough. These hold their shape beautifully, and best of all, they have real pumpkin in them, so real pumpkin flavor – hooray! And really, how cute would it be to have a tray of pumpkin-shaped pumpkin cookies as a Halloween or fall treat?

halloween pumpkin sugar cookie shapes

But I couldn’t stop at just pumpkins, so I made a few other shapes, mixed a few colors of frosting, and started doodling and playing with a few ideas until these adorable little creations came to life. Aren’t they darling?

Decorated pumpkin sugar cookie tutorial

royal icing decorations on pumpkin sugar cookies

decorated pumpkin sugar cookies

And of course, we have a tutorial! In video, please pardon my awful editing skills! (recipe below video)

Pumpkin Sugar Cookie Recipe and Video Tutorial on Goodie Godmother

Pumpkin Sugar Cookie Dough & a "Frankenstein" Inspired Decorating Tutorial {Video}
 
Pumpkin sugar cookie dough perfect for cutting shapes and decorating with your favorite frosting!
Author:
Recipe type: Dessert
Cuisine: American
Ingredients
  • 4 oz unsalted butter, softened
  • 4 oz pumpkin puree
  • 3 cups all-purpose flour
  • 1 egg
  • ½ tsp salt
  • 1 tsp cinnamon
  • ¾ c powdered sugar
  • 2 tsp vanilla extract
Instructions
  1. Sift together the dry ingredients.
  2. Cream the butter until light and fluffy. Stir in the sugar and pumpkin.
  3. Add the egg, scraping down the sides after stirring.
  4. Slowly mix in the dry ingredients until just combined.
  5. Roll out the cookie dough to desired thickness between two sheets of plastic wrap or parchment paper. Place in the refrigerator for at least 30 minutes to chill.
  6. When you are ready to cut and bake the cookies, preheat your oven to 400 F.
  7. Remove the cookie dough from the refrigerator and cut out desired shapes. It's best to cut shapes as close to each other as possible because you will need to chill the re-rolled dough again before cutting.
  8. Place the cookies on ungreased parchment paper baking sheets and bake for 10-12 minutes or until the bottom edges are slightly golden and cookies are baked through.
  9. Allow to cool completely before frosting.

 

Make pumpkin flavored sugar cookies that hold their shape with this pumpkin sugar cookie dough recipe! Video included demonstrating a Frankenstein-inspired royal icing decorating tutorial. These would also be cute for Thanksgiving cookies! * Recipe on GoodieGodmother.com

Cranberry Dark Chocolate Breakfast Cookies

This post for Cranberry Dark Chocolate Breakfast Cookies updated April 2016 as part of the #ThrowbackThursday photography project where I add better photos to already delicious recipes! Enjoy!

Loaded with oats, nuts, dried cranberries, and dark chocolate, these make-ahead breakfast cookies are freezer-friendly & pair perfectly with a latte or milk. Recipe on GoodieGodmother.com

I thought I’d have plenty of time to relax and catch up on my blogging over maternity leave… I’m off for a few weeks with just an infant at home, I’ll have plenty of time! How much work could one tiny human be?

I hear those of you with children laughing. It’s okay, you were right, they’re a lot more time consuming than one would think, but that’s partially because they’re so cute! How do you say no to an infant napping on you?

A quick recap of where I’ve gone the past few weeks… (more…)

1 2 3