Yay for more cookie recipes! I adapted this recipe from a new cookbook I got for Christmas from my wonderful and kind cousin, Nadia, called "Home Baked Comfort". It's made by Williams Sonoma and it's really great! They have some cool bread recipes that I can't wait to try out. These cookies are so yummy! Their chewiness from the rolled oats combined with the gooey-ness of the cinnamon chips creates a great balance, plus who doesn't love cinnamon! It's funny that cinnamon has always been thought of as merely a fall spice, really only used for apples and pies... and apple pies. However, it works really well in cookies, too! I used it in my Brown Sugar Cinnamon Cookies, my Christmas-Spiced Brown Sugar Shortbread, and plenty others. And, of course, I also use it in Apple Pie. Nevertheless, never doubt the wonderful power of the delicious taste of cinnamon, even when it comes to your typical oatmeal cookie!
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I have a confession to make with these cookies. This is actually my fourth or fifth time making them, but every time I made them for someone else and forgot to photograph them. However, tonight I'm making them for New Years Eve, and I was determined to get them up on my blog. They do require refrigeration, but I find that even better. They are a slice and bake cookie so you can make them days ahead of time and all you have to do is take the logs out of the fridge, slice them, and bake them, and voila! I even put some sparkling sugar on top to add a nice finishing touch. Also, if you're wondering why they're called "double chocolate", it's because it uses cocoa powder and grated bittersweet chocolate to create a really nice, rich chocolate taste that's just amazing. Also, sable cookies are just a type of butter-based cookie, originally from France. "Sable" means sand in french, which is why these cookies are known for their sandy and delicate texture. My mom fell in love with these cookies the first time I made them, so I've made them several times ever since, and I'm hoping they'll be a hit at our New Years Eve party tonight.
Also thought I'd mention that this is officially the 75th recipe on my blog! I started this blog in February of 2014 as a way to share my obsessive love for baking and culinary arts, and today I see it as one of my proudest accomplishments. I hope you all have been enjoying my recipes and random stories of my life, and I sure hope you choose to keep on reading! Thanks for all the support and Happy New Year! When I was growing up, my mom would shop at Costco a lot. Every time I went with my mom to Costco, I would make her pick up the large box of strawberry and chocolate rugelach from the bakery section. That stuff was amazing. I'm not kidding when I say that there were probably 30 pieces of rugelach in one of those boxes, and they would be all gone in 2 days, if you're lucky. I wasn't even sure what it was, I just knew that I liked it. So, when I got a cookbook for Christmas that had a relatively simple recipe for rugelach in it, I just had to give it a try, so I did! And man were they just as good as ever. Keep in mind that these cookies take about 7 hours total because they call for 5 hours of refrigeration, so plan ahead. I had a day off to myself, so I made these, and my only regret is that I can't stop eating them!
When I first saw these cookies, my first reaction was that they were very similar to Oreos. Although these cookies are in fact delicious, I would say that they are actually much closer to whoopie pies than oreos, but the cookie is not as cakey as whoopie pies are. First of all, they are much bigger than oreos, and second of all, the cookie is much tastier and has more chocolate flavor and the cream doesn't exactly resemble the cream inside an oreo. To be honest, I think these might even beat Oreos, but that's up for you to decide. Also, my advice would be to make the cookies pretty small. I made mine normal sized, but then once you sandwich them together with cream in the middle, I had a lot of people saying they couldn't finish them. I also reduced the amount of cream filling to be made in the recipe because I had so much leftover that I decided to whip up a batch of cookies with them (which by the way were also very popular)!
Similar to Thanksgiving, my cousin and I are on charge for all the desserts on Christmas Eve. I wanted to make some of the most classic yet delicious Christmas cookies, so I went with sugar cookie cut-outs, my mom's famous Chocolate Chip Pecan Shortbread cookies, and these, Chocolate Crinkles. They turned out really good, and they're pretty easy! One comment I would have is that if you would like to refrigerate the dough overnight, I would first refrigerate it for an hour or so in the bowl you made it in (probably your stand mixer bowl), and then take it out of that bowl and wrap it in saran wrap to leave it overnight. I left it in a metal bowl all night long and it kind of froze to the bowl, which made it very hard for it to thaw. However, when you first make it, it's too runny to wrap in saran wrap, which is why I would choose this compromise to do the trick. Nevertheless, great cookies!
These cookies are absolutely delicious! They use the perfect balance of spices to create that typical gingerbread flavor that reminds everyone of the holiday season. Additionally, they turn out looking so cute! I decorated them with icing made from confectioners sugar and enough milk to make it spreadable, and then dyed it "red" (really just turned out pink) for the eyes, mouth, buttons, and either scarf, mittens, feet, or however I felt like decorating them. I tried to vary it up but ended up with a lot of the same cookies, oh well. Also, just beware, this recipe makes a TON of cookies. The size you see in the picture is a small to medium sized gingerbread man, and it made about 48 of those. But once you get a taste of these cookies, you'll be glad it made that many. Enjoy!
These cookies will definitely get you into the Christmas spirit. They take a new spin on your typical shortbread cookie by using an array of spices, including cinnamon, ginger, and nutmeg. They also only use brown sugar instead of granulated sugar, which accounts for their golden brown color. All in all, this recipe uses the perfect combination of ingredients to give a unique and delicious shortbread cookie. Enjoy!
One of the pluses of my sister living 5 hours away (don't worry, I still miss ya sis), is that I can bake things nonstop and send them to her. She asked me if I could make her Peanut Butter Blossoms. I told her I could, but I couldn't guarantee that the hershey's kisses would make it there on top of the cookies. Her response: "Oh, don't put the hershey's kiss in, I always pick it out anyways. Just make the peanut butter dough." I said, "So like a peanut butter cookie? You know those are like a thing already, right?"
Anyways, I made her Peanut Butter cookies, and really good ones too. Not to mention they are my own recipe that I just randomly made off the spot, take that! They're very simple, very delicious, and only use 6 ingredients! Enjoy! Nothing can lure you better into a cookie recipe than one named "Butter Cookies". Why focus on snazzing things up when you could revert back to just using butter, sugar, and flour? Top these cookies off with powdered sugar to make an even prettier cookie.
In my description of these cookies below, I have them as 'melt-in-your-mouth' cookies, and I could not be any more serious. One bite, and it just melts, but in the best way possible. Just wonderful. Great for Christmas (or any other time of the year, as well). This time it was my mom who requested cookies, which is somewhat abnormal, so of course I made them right away for her. She said “Know what would be nice, Katherine? A nice, crisp gingersnap. That’s what I want.” Enter the Kitchenaid and 30 minutes later she’s got herself a gingersnap alright. My family LOVED these cookies. My brother thought they tasted so good he said he was going to tell his friends they were from Trader Joe’s and see if they taste the difference. I’ve loved Trader Joe’s cookies since the age of three, so I took it as a serious compliment. Also, they reminded me of Christmas, so I played Christmas music while making them. It’s never too early for Christmas music in my house. |
AuthorMy name is Katherine and I love, love, love to bake! You can find all my baking adventures on this blog, plus you can follow me on Social Media by clicking below! Archives
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