old people cookies

....also known as Mexican Wedding Cookies or maybe Sandies. But these remind me of visiting elderly family in West Texas and of old ladies and the Baptist potlucks.



I think I have memories of them from my childhood because their unique shape caught my eye and the powdered sugar stuck to my fingers. They remind me of holidays. So when I found a recipe originally published in the New York Times for "Viennese Almond Crescent" cookies, I thought they sounded good and set out to recreate my West Texas memories

Mexican Wedding Cookies

Makes about a dozen cookies 

1/2 cup ground almonds (I used my food processor)

1/2 cup confectioners’ sugar

1/2 cup softened unsalted butter

1 1/2 teaspoon vanilla extract

1 teaspoon almond extract

1 cup all-purpose flour

1/8 teaspoon salt

1/2 cup vanilla sugar (I used powdered sugar), for coating

Whisk together the ground almonds and confectioners’ sugar in a bowl.

In a stand mixer, beat butter on medium speed for several minutes until smooth.

Add in the almond mixture and mix until combined. Add in the vanilla and almond extracts and mix until combined. Add in the flour and salt and mix on low just until combined and the dough starts clumping together.

Turn dough out onto a piece of plastic wrap, wrap tightly, and chill for about 20 minutes.

When you are ready to bake the cookies, preheat the oven to 350°F. Line a few cookie sheets with parchment paper or silicone baking mats.

Form dough into 1-inch balls. Roll into a log and curve the ends to make a crescent shape. Place on cookie sheets about 1 1/2 inches apart.

Bake for about 12 to 15 minutes, rotating sheets halfway through; the edges of the cookies should turn light brown but the tops should not get too dark. Cool on sheets for about 4 to 5 minutes. While they are still warm, sift sugar over the cookies. Let them finish cooling on wire racks. They are best enjoyed the day they are made, but you can store them in an airtight container between sheets of wax paper for 2 weeks.

{thoughts}

As they baked, they did not seem done after about 13 minutes but once they cooled, they seemed good. They may look really undercooked and there was a huge variety of baking times in the recipes I looked at, some up to 30 minutes! So I still don't know if I should have cooked them longer. They were really good but fell apart easily. I doubt cooking time would have effected that though and they may have just turned into biscotti or something, lacking egg.

sudden saturday sugar cookies

I wished I had halloween sprinkles and black piping icing when I randomly decided to make these on a saturday afternoon.

I made these partially because I thought it would be fun to decorate halloween cookies, but mostly because I had three egg yolks in the fridge, crying out not to be wasted. And this recipe fit the bill!

{"melt in your mouth" sugar cookies}
via Better Homes and Gardens' The New Cookbook
{ingredients}
1/2 c. butter, softened
1/2 c. shortening
2 c. sugar
1 teaspoon baking soda
1 teaspoon  cream of tartar
1/8 teaspoon salt
3 egg yolks
1/2 teaspoon vanilla
1 3/4 c. all-purpose flour
{directions}
In a large mixing bowl beat butter and shortening with an electric mixer on medium high for about 30 seconds. Add sugar, baking soda, cream of tartar and salt. Beat until combined, scraping sides of bowl occasionally. Beat in egg yolks and vanilla until combined. Beat in as much flour as you can. Stir in remaining flour.

Shape dough into 1 inch balls. Place 2 inches apart on an ungreased cookie sheet. Bake in a 300 degree oven about 15 minutes or until sides are set but not brown. Cool on cookie sheet for 1 minute. Transfer to wire rack and let cool.

raisins pecan oatmeal cookies

These are also known, as of 2pm, October 17, 2010, as the Best Cookies Ever.

Ina says, "I consider myself and oatmeal cookie aficionado and I've been searching for decades for the perfect recipe. Finally! These are crisp on the outside and chewy on the inside with lots of chunky raisins and toasted pecans."

There is nothing more to say.

{raisin pecan oatmeal cookies}

from Ina Garten's Barefoot Contessa: Back to Basics

Ingredients

1 1/2 cups pecans

1/2 pound (2 sticks) unsalted butter, at room temperature

1 cup dark brown sugar, lightly packed

1 cup granulated sugar

2 extra-large eggs at room temperature {yes, i used Jumbo eggs}

2 teaspoons pure vanilla extract

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon ground cinnamon

1 teaspoon kosher salt

3 cups old-fashioned oatmeal

1 1/2 cups raisins

Directions

Preheat the oven to 350 degrees F.

Place the pecans on a sheet pan and bake for 5 minutes, until crisp. Set aside to cool. Chop very coarsely. {i bought chopped pecans from the CM bulk bin}

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium-high speed until light and fluffy. With the mixer on low, add the eggs, one at a time, and the vanilla.

With a sifter or a mesh strainer, sift the flour, baking powder, cinnamon, and salt together into a medium bowl. With the mixer on low, slowly add the dry ingredients to the butter mixture. Add the oats, raisins, and pecans and mix just until combined.

Using a small ice-cream scoop or a tablespoon, drop 2-inch mounds of dough onto sheet pans lined with parchment paper. Flatten slightly with a damp hand. Bake for 12 to 15 minutes, until lightly browned. Transfer the cookies to a baking rack and cool completely. For chewier cookies allow them to cool on pan. {do this!}

pumpkin pie for lunch.

we're just taking this to a new level.

it's october! 


{pumpkin pie for lunch}
combine the following {with a vigorous spoon or a blender}


one cup fat free fage Greek yogurt
three tablespoons pumpkin puree
one half a banana {not necessary, and seems weird but it sweetens it!}
one tablespoon Stonewall Kitchen Maple Pumpkin Butter
one fourth a cup chopped toasted pecans or almonds
a dash of pumpkin pie spice
graham cracker crumbs


yum.

a match made in heaven

one tablespoon

+

one to two cups

=

{love}

toppings? toasted pecans, diced peaches, cinnamon granola...

overnight cinnamon rolls.

well, i finally tried these! i adapted my friend megan's recipe using one that i also had from alton brown (my idol) to come up with something that i could make the night before and have minimal work in the morning. i used AB's dough but meg's filling and icing. these were definitely a task but were SO good. taylor said they tasted exactly like the ones he likes from The Kitchen Door...that i used to get him (too) often the first summer we were married until they cruelly closed their lake austin blvd location. but alas! i can make them at home and they're SO good! these will definitely become a staple of special mornings @ our house.

{overnight cinnamon rolls}

adapted from here and here

yields 12-15 rolls

time the night before: 2 hours

time the morning: 1 hour

INGREDIENTS

{dough}

4 large egg yolks, room temperature

1 large whole egg, room temperature

2 ounces sugar, approximately 1/4 (I did 1/3 cup)

3 ounces unsalted butter, melted, approximately 6 tablespoons

6 ounces buttermilk, room temperature

20 ounces all-purpose flour, approximately 4 cups, plus additional for dusting

1 package instant dry yeast, approximately 2 1/4 teaspoons

 1 1/4 teaspoons kosher salt

Vegetable oil or cooking spray

{filling}

6 tbsp unsalted butter at room temperature

1 cup brown sugar packed

2 tbsp cinnamon

pinch of salt

{icing}

6-8 ounces cream cheese at room temperature

1 cup powdered sugar

1/4 cup unsalted butter, room temperature

1/2 teaspoon vanilla extract

DIRECTIONS

For the dough: in the bowl of a stand mixer with the whisk attachment, whisk the egg yolks, whole egg, sugar, butter, and buttermilk. Add approximately 2 cups of the flour along with the yeast and salt; whisk until moistened and combined. Remove the whisk attachment and replace with a dough hook. Add all but 3/4 cup of the remaining flour and knead on low speed for 5 minutes. Check the consistency of the dough, add more flour if necessary; the dough should feel soft and moist but not sticky. (I ended up using a little more than 3 and 2/3 total) Knead on low speed 5 minutes more or until the dough clears the sides of the bowl. Turn the dough out onto a lightly floured work surface; knead by hand about 30 seconds. Lightly oil a large bowl. Transfer the dough to the bowl and toss to coat in oil, cover and let double in volume, 2 to 2 1/2 hours. For faster rise, Cover bowl with a kitchen towel. Let dough rise in a 150 degree oven for an hour until doubled in size.

Combine the brown sugar, cinnamon and salt in a medium bowl. Cut the butter into the dry ingredients with two knives or a pastry cutter until it resembles crumbs. Set aside until ready to use.

Butter a 9 by 13-inch glass baking dish. Turn the dough out onto a lightly floured work surface. Gently shape the dough into a rectangle with the long side nearest you. Roll into an 18 by 12-inch rectangle. Spread the filling mixture evenly over the dough, leaving a 3/4-inch border along the top edge; gently press the filling into the dough. Beginning with the long edge nearest you, roll the dough into a tight cylinder. Firmly pinch the seam to seal and roll the cylinder seam side down. Very gently squeeze the cylinder to create even thickness. Using a serrated knife, slice the cylinder into 1 1/2-inch rolls; yielding 12 - 15 rolls. Arrange rolls cut side down in the baking dish; cover tightly with plastic wrap and store in the refrigerator overnight or up to 16 hours. {I put the odd end pieces of the roll in baking dish too to fill up the pan and it worked perfectly. I had 14 rolls and 3 little odd end twists.}

Remove the rolls from the refrigerator, uncover, and place in an oven that is turned off. Fill a shallow pan 2/3-full of boiling water and set on the rack below the rolls. Close the oven door and let the rolls rise until they look slightly puffy; approximately 30 minutes. Remove the rolls and the shallow pan of water from the oven.

Preheat the oven to 350 degrees F.

When the oven is ready, place the rolls on the middle rack and bake until golden brown, or until the internal temperature reaches 190 degrees F on an instant-read thermometer, approximately 25 - 30 minutes.

While the rolls are baking, make the icing. In a mixer with the whisk attachment, mix the cream cheese, sugar, butter, and vanilla on low until incorporated, occasionally scraping down sides when necessary. Then beat at medium-low until fluffy. Spread over the rolls and serve immediately.

yay!

salted nutty oat cookies

I like to consider myself an oatmeal raisin cookie connoisseur. Whenever I eat at a bakery or sandwich shop, I have to try their oatmeal raisin cookies. Texas French Bread has one of my all time favorites; I think they use nutmeg. But a recent favorite is at Walton's, which in itself is worthy of mention. A picturesque cross between a bakery, little deli and florist shop on west 6th allegedly owned by Sandra Bullock. Everything there is good. I recently had green pepper chicken salad and eyed enviously my friend's Garden Party sandwich of grilled eggplant and squash with roasted red peppers, Texas Chevre and balsamic on rye. Their scones are great and their Monte Cristo looks truly epic.

But anyway, back to cookies. Their oatmeal raisin cookies are chewy (a must) but also have coarse salt sprinkled on top. So that was an aspect I wanted to try when I decided to make cookies today. I also didn't want to finish off my butter and wanted to do something with the wheat germ I have sitting in the fridge staring at me. So this is what I came up with. Wheat germ gives it a nutty taste. And I guess has some heath benefits, but I'm not much into marketing them that way since they have plenty of sugar and were made with shortening. But feel free to think of these as healthy! ...whatever helps you sleep at night.

{salted nutty oat cookies}

adapted from here and here. picture from here

INGREDIENTS

1 1/2 cups - old fashioned rolled oats

1/2 cup plus 1 tbsp - all purpose flour

3/4 cup  - raisins

1/4 cup - toasted wheat germ {simply replace this with an equal amount flour if you’re not interested}

1/2 tsp each - baking soda and baking powder

1 tsp - ground cinnamon

1/4 tsp salt

1/2 cup shortening

1/2 cup - granulated sugar

1/2 cup (packed) - light brown sugar

1 large egg, at room temperature

1/2 tsp - pure vanilla extract.

coarse sea salt

DIRECTIONS

Preheat oven to 350 degrees. In a large bowl, mix oats, wheat germ, flour, baking soda, baking powder, cinnamon and salt.

Mix butter and sugars in the bowl of an electric stand mixer fitted with paddle attachment on medium speed until pale and fluffy for about 5 minutes. Fold in eggs and vanilla. Reduce speed to low. Add oats mixture; mix until just combined. Add raisins.

Drop dough in inch balls onto lined baking sheets.

Bake until golden and just set about 10-12 min. Sprinkle sea salt over warm cookies.

{cobbler version deux: strawberry}

Well forgive that stinky image quality. I tried this cobbler with thawed (and then drained) frozen strawberries. So good. and that means I can keep extra crispy topping around and make this with whatever fruit I have frozen or fresh! That is, as long as I have the right ice cream to go on top.

{texas peach crispy cobbler}

they are selling fredericksburg peaches on the roadsides now and central market was bursting with texas peaches today. i couldn't wait to make this. first, a few words about terminology.

crisps are crispy, cobblers are bready. because i like crispy, i like crisps better, as long as there is a nearly equal proportion of crispy stuff to fruit filling.


cobblers, while more bready, actually tend to have this proportion that i like and have a good, more pie-like filling. i am also more partial to the name cobbler because it has an old, nostalgic name to me --that sounds like texas summers and bbq at the salt lick. so. now that we have our terminology correct, and even though this is more of a crisp, i'm calling it a cobbler.

{texas peach crispy cobbler}
INGREDIENTS

5 -6 peeled peaches cut into bite sized pieces, about 2.5 cups

1 cups all-purpose flour

3/4 cups white sugar

1 pinch salt

1 1/2 teaspoons ground cinnamon

1/2 cup butter, chilled

Blue Bell Vanilla Ice Cream

DIRECTIONS
Preheat oven to 350 degrees 
Place the peaches in a round shallow pie plate. Sprinkle 1/4 c. sugar and 1/2 tsp. cinnamon over them and toss to coat.  In a bowl, mix the flour, sugar, salt and cinnamon. Slice the butter into chunks, or grate it, and cut or rub it into the dry ingredients until it looks like pea size crumbs. Sprinkle crumbs over peaches.
Bake for 30 to 40 minutes in the preheated oven, until lightly golden.
Top with vanilla ice cream.

{amish cookies}

...as promised.

who are we kidding here, shortening and molasses. recipe for delish. i think i want to try butterscotch chips in these next time. though raisins were quite good. something about the sweetness of the chocolate, i just can't do it when there are oats in there. i've been eyeing this recipe for a while now and when Taylor brought home old fashioned oats rather than the quick oats i use to make my oatmeal, i knew how to use them.

crispy, chewy, dense, flavorful and fun to make! make.these.cookies. my 8th graders loved them, though there was no clear winner on the raisins vs. chocolate chip debate.

{amish cookies}

recipe and pics from foodie with family

INGREDIENTS

• 3/4 cup softened butter (6 ounces)
• 3/4 cup coconut oil or shortening (6 ounces)
• 2 cups granulated sugar (14 ounces by weight)
• 1 large egg*
• 1/3 cup molasses (3 1/2 ounces)
• 2 teaspoons vanilla extract
• 3- 1/2 cups all purpose flour (15 ounces by weight)
• 1 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 Tablespoon baking soda (not a misprint!)
• 1 Tablespoon baking powder (also not a misprint!)
• 3 cups old-fashioned rolled oats
• 1/2 cup buttermilk (Don’t forget, you can make your own!)
• Optional: 1 -1/2 cups of any of the following ingredients: chocolate chips, nuts, raisins, coconut, chopped dates, dried cherries, or chocolate chunks.

DIRECTIONS

Oven to 350

In the bowl of a stand mixer or in a large mixing bowl with a hand mixer, cream together the butter, and coconut oil or shortening on low speed until they the sugar starts combining with the fat.  Turn the mixer to medium high speed and whip until the mixture is fluffy and the sugar is completely distributed.

Add the egg, molasses and vanilla extract to the butter and beat on medium speed until even.

In a separate bowl, use a whisk to combine the flour, salt, cinnamon, baking soda and powder, and the rolled oats.  Add this to the butter mixture along with the buttermilk and beat until thoroughly combined.  Stir in the optional goodies.

On a greased or parchment lined cookie sheet, drop generously rounded tablespoons of the cookie dough three inches apart. Form the cookie dough into balls.

Use a flat bottomed drinking glass dipped in sugar to gently flatten the cookie dough.

Bake for 10 minutes, or until the bottoms and edges of the cookies are lightly browned and the cookies are set. Allow cookies to rest on the cookie sheets for one minute before transferring to a cooling rack.  Store cooled cookies in an airtight container at room temperature.

I accidentally used two eggs. Didn't hurt. Probably made them better and denser. Who knows. The batch was huge! It made at least 4 dozen.

::hershey's best brownies::

so i've never posted this since i feel like plain brownies are pretty basic and generally unexciting to post on a foodie website proporting new, inventive or interesting recipes. however, this has proven to be a great and easy recipe that i have whipped up a lot at the last minute either when taylor asks for some sweets or when we have guests and i need a good dessert with ingredients i already have. it only requires one bowl, which i really like, and comes straight from a little hershey's recipe "board book" cookbook i got while we were engaged. i add chocolate chips and half it each time. i always receive lots of compliments so here's to the girls, k and m, who've asked about it! :)

{hershey's best brownies}
adapted from here
INGREDIENTS
1 stick butter
2 eggs
1 t. vanilla extract
1/2 cup flour
a scant 1/2 cup cocoa powder {technically, half of 3/4 cup so i think that's 1/4 c and 2 tablespoons}
1 cup sugar
1/4 t. baking powder
1/4 t. salt
3/4 c. semi-sweet chocolate chips

DIRECTIONS
oven to 350. grease a 9x9 pan. melt butter in microwave safe mixing bowl, about 1 min. mix in sugar, vanilla. whisk in eggs individually. stir in flour, powder, salt. mix in chocolate chips. bake for 25 -28 min. allow to cool before cutting and serving. i take them out at 25 or so min before a "toothpick inserted into the center comes out clean" and store the leftovers wrapped well in foil in the fridge. they stay chewy and the chocolate chips get crunchy. so good cold the next day!

::double chocolate m&m cookies::

to show my 8th graders some love the day before spring break, i put springy, Easter pastel m&ms in a classic recipe for double chocolate chip cookies from my old, trusty Hershey's Cocoa baking book. i'd made this double chocolate chip recipe for taylor before since he loves the "chocolate decadence" cookies from blue baker. but this was my first time to try something different with them.

{double chocolate m&m cookies}
adapted from hershey's "perfectly chocolate" chocolate chip cookies.
INGREDIENTS
2-1/4 cups all-purpose flour
1/3 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1 teaspoon vanilla extract
2 eggs
2 cups (12-oz. pkg.) pastel m&ms {or semi sweet chocolate chips}
DIRECTIONS
Heat oven to 375°F. Stir together flour, baking soda and salt. Beat butter, granulated sugar, brown sugar and vanilla in large bowl with mixer until creamy. Add eggs; beat well. Gradually add flour mixture, beating well. Stir in m&ms or chocolate chips. Drop by rounded teaspoons onto ungreased cookie sheet.  Bake 8 to 10 minutes or until lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 5 dozen cookies.

{pan recipe} Spread batter in greased 15-1/2x10-1/2x1-inch jelly-roll pan. Bake at 375°F. 20 minutes or until lightly browned. Cool completely; cut into bars. About 4 dozen bars.

 {image and a recipe from botc}

::sugar cookies::

i'd never made sugar cookies from scratch, at least not that i could recall. although these were simple, they were really good, soft, chewy, rich and dense.
{ sugar cookies }
Ingredients
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup butter, **softened**
1 1/2 cups white sugar
1 egg
1 teaspoon vanilla extract

Directions
Preheat oven to 375 degrees F (190 degrees C). In a small bowl, stir together flour, baking soda, and baking powder. Set aside.
In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla. Gradually blend in the dry ingredients. Roll rounded teaspoonfuls of dough into balls, and place onto ungreased cookie sheets. {I recommend, flattening just a bit, like with a snickerdoodle, using the bottom of a glass.}
Bake 8 to 10 minutes in the preheated oven, or until golden. Let stand on cookie sheet two minutes before removing to cool on wire racks.

frost if desired.

::peppermint mocha with starbucks via::

an at home use for starbuck's instant coffee using microbrewed beans. omit coffee for peppermint hot chocolate and substitute peppermint extract for vanilla extract for simple hot chocolate.

{peppermint mocha}
INGREDIENTS
8oz milk
1 packet starbucks via instant coffee
1 1/2 tablespoon cocoa powder
1 tablespoon sugar or other sweetener
1/4 tablespoon peppermint extract
1/2 tablespoon cinnamon
DIRECTIONS
{stovetop}
in very small pot, heat milk slowly, stirring often, over low heat. when just warm add all ingredients and stir continuously with a wooden spoon until dissolved. pour into mug.
{microwave}
heat mug filled with milk until just warm, about a minute. stir in all ingredients and mix well. heat about 45 seconds more, stirring briskly once in between and again at the end.

top with whipped cream or marshmallows!

buckeyes

Happy Labor Day! Taylor and I enjoyed ourselves a late breakfast at Magnolia Cafe this morning with our friends, M & C. I got the "Economical" --scrambled eggs, homefries, black beans with a large side of salsa. Tay go the "T-Rex Omelet" with pico de gallo, avocado, cheese and smoked turkey. He also got a short stack of gingerbread pancakes, which I hadn't had in years. They smell like fall and like my highschool breakfast dates with my dad.

On another note, on to dessert. My mom got these as a teacher gift years and years ago. I was rereminded of their greatness a few weekends ago. Homemade Reese's essentially.

buckeyes

INGREDIENTS

1 1/2 cups peanut butter

1 cup butter, softened

1/2 teaspoon vanilla extract

6 cups confectioners' sugar

4 cups semisweet chocolate chips


DIRECTIONS 

In a large bowl, mix together the peanut butter, butter, vanilla and confectioners' sugar. The dough will look dry. Roll into 1 inch balls and place on a waxed paper-lined cookie sheet. Press a toothpick into the top of each ball (to be used later as the handle for dipping) and chill in freezer until firm, about 30 minutes.

Melt chocolate chips in a double boiler or in a bowl set over a pan of barely simmering water. Stir frequently until smooth. Dip frozen peanut butter balls in chocolate holding onto the toothpick. Leave a small portion of peanut butter showing at the top to make them look like Buckeyes. Put back on the cookie sheet and refrigerate until serving.

baby molten chocolate cakes

I have yet to figure out where these have been all my life. MAN they were good. I hope you have custard cups. Mine came with my Pyrex set and I think they're around 6 ounces. You can probably pick up some Anchor brand version on your next trip to the grocery store.

Do not be deterred! Make these!!
Another reason this was awesome was that it only required one bowl and minimal clean up. Great for a weeknight dessert when you don't want to bother with messing the kitchen up after dinner.
Oh and I made whipped cream. So easy and so tasty. Whipping cream stays good longer than milk, I discovered. I had about a cup sitting around from a quiche experiment with Ellen and it still had weeks left to live.
Reason number three why these were fantastic was that the recipe makes individual portions. Great for serving guests or easily saving for another day.
baby molten chocolate cakes
from The Pioneer Woman Cooks
yields 4 cakes
INGREDIENTS
4 pieces (squares) Semi-sweet Baking Chocolate
½ cups Butter
1 cup Powdered Sugar
2 whole Eggs
2 whole Egg Yolks
6 tablespoons Flour
2 cups Real Whipping Cream {seriously, please do this}
2 tablespoons Sugar
DIRECTIONS
Preheat oven to 425 degrees. Spray 4 custard cups with cooking spray and place on cookie sheet.
Microwave chocolate and butter in large bowl on high for about 1 minute, until butter is melted. whisk until chocolate is also melted.
Stir in sugar until well blended.
Whisk in eggs and egg yolks. Stir in flour. Divide between cups.
Bake 13-15 minutes until sides are firm and center is soft. Let stand 1 minute.

Combine sugar and heavy cream and whip until stiff. {I made half of what was called for and it was plenty}

Invert cakes on dishes and top with whipped cream.

Leftovers! Perfect for a little taste of sweetness sometime tomorrow. This was rich enough that neither of us finished our little serving.