Iced Sugar Cookies

Lately I've been all about the cookies...I'm not sure why. At first I think, OK...it's so much easier to make than other things. But actually, it requires a lot more time and patience. For one thing, one recipe makes so much quantity that you spend a lot of your time just baking tray after tray of cookies, constantly checking on the time, making sure the cookies are done just right, and cooling them off. Then there's the decorating part, depending on the cookie. I'd much rather make cookies than cake though, because cookies are more forgiving (in case you mess up).

Usually, I don't have to think much about what to make because my family is ready with their demands suggestions. This occasion was no different. As soon as winter break had begun, my little brother started asking me when I would make him sugar cookies ("you know...the kind with the icing???") I put it off for quite awhile, so I finally decided I should make them for the poor little guy. I never made sugar cookies before, nor have I ever made icing the way it's done for sugar cookies (it requires corn syrup, which for some reason, really grosses me out.)
 
So I searched on the Internet for some good recipes (something else I've been doing a lot lately, despite having quite a few baking books sitting on my shelf). I picked one of the first websites that showed up in the results and decided to give it a shot since it had thousands of good reviews. You can see the recipe here at AllRecipes.com: The Best Rolled Sugar Cookies Recipe. Then I had to look for a good icing recipe, which I found here at wilton.com: Poured Cookie Icing. (For the icing, I used these new disposable piping bags from Wilton that I absolutely love! The piping bag was so strong, I was able to wash and reuse it!)

After I rolled out the chilled dough (I left it in the fridge overnight), I used a star and flower shaped cookie cutter since those were the only decent cookie cutters I had (sadly, as large as my baking collection is, I really have to invest in some good cookie cutters). For decorating, I basically started out by making one recipe of icing, then dividing it in half. One half I put in the piping bag and used a plain tip (it has a circle, so that you can draw designs with it...kind of like writing with a pen), and the other half I colored with blue food coloring. I decided the theme of my cookies was going to be snowflakes to get into the snowy and cold winter spirit that has enveloped Chicago as of late. Basically, I used the blue icing to cover the cookie (as a background), then the white icing to pipe designs to make the cookies look like snowflakes. I also took plain sugar, put it in a ziploc bag, put a few drops of blue food coloring, smashed the sugar all up to mix in the color, and used the colored sugar to sprinkle on the cookies. It adds a fancy touch.

Let me just say that the icing can be a bit tricky. The first batch I made, I thought that the icing was to dry and hard to work with (I guess I ran out of patience and didn't mix it enough), so I added too much milk and it became runny. Here's how the cookies looked:

But then I realized my mistake once the icing wasn't holding up and the designs were just flowing into each other. So I made a second batch with less liquid, and it turned out PERFECT! This icing is amazing because once you leave it alone, it immediately becomes glossy, fixes itself, and in no time dries up. The fact that it dries up quickly though can also be a drawback since you can't mess with it once you leave it for about 5 minutes. This is how the cookies looked after the second time around:

 And last but not least, I had a lot of cookies, so I decided to have some fun with the icing and sprinkles that I had lying around and went a little crazy with the decorating. I'm sure my little nieces and nephews will appreciate it! =)

Chunky Chewy Triple Chocolate Chip Cookies

I've always wanted to make the perfect chocolate chip cookie...to me, a cookie like that has to be exactly what the title of this post suggests...chunky, chewy, and soft. Whenever I made the chocolate chip cookie recipe from my Williams-Sonoma baking book, the cookies would turn crunchy and hard within 10 minutes. (Don't get me wrong - I love the book and it's the book that got me started.) However, this particular recipe I've started using not only produces soft and chewy cookies, but the cookies don't change their texture even after a couple of days.

I'd say right now this is my favorite chocolate chip cookie recipe, and I've only made a minor change to it. Instead of 2 cups of semisweet chocolate chips...I put 1 cup of semisweet, 1/2 cup white chocolate chips, and 1/2 cup milk chocolate chips. Hence the part of the title that says "triple chocolate chip." I would also suggest cutting back a little on the sugar because for some people these cookies might be a little on the sweet side. And lastly, a tip on making chocolate chip cookies - do NOT leave it in the oven a second longer than the suggested baking time because the cookies can get overdone very fast and it will completely change the taste and texture (causing the cookie to taste burnt and become hard). Here is the link from where I got the recipe: Best Big, Fat, Chewy Chocolate Chip Cookie. Enjoy =)

Chocolate-Filled Coconut Cookies

A soft, moist cookie that kind of tastes like macaroons but has an extra kick because of the chocolate filling. It doesn't have a very strong coconut taste, but just enough to fulfill your coconut cravings! It's definitely a cookie worth making again. The recipe is from the book (which I've used for other recipes that I've previously posted on my blog) Cookies: 1,001 Mouthwatering Recipes From Around The World.

 

Ingredients:

• 1 1/3 cups all-purpose flour
• 1 tsp baking powder
• 1/8 tsp salt
• 3/4 cup butter, softened
• 1/3 cup granulated sugar
• 1/2 tsp vanilla
• 1 large egg
• 3 tbsp shredded coconut 

For choc filling:

• 1 cup icing sugar
• 1/4 cup butter, melted
• 1 tbsp unsweetened cocoa powder

  

1. Preheat the oven to 300 degrees F; set out two cookie sheets; sift the flour, baking powder, and salt into a bowl.

2. Beat the butter, sugar, and vanilla in a large bowl with a mixer at medium speed until creamy; add the egg, beating until just blended. 

3. Mix in the dry ingredients; place the coconut in a bowl; roll teaspoons of the dough in the coconut and place 1 inch apart on the cookie sheets 

4. Bake for 18-20 minutes, or until lightly browned, rotating the sheets halfway through for even baking. Transfer to racks to cool. 

 

5. Chocolate filling: Beat the icing sugar and melted butter in a bowl; mix in the cocoa powder; stick the cookies together in pairs with the chocolate filling.

Yoyo Cookies

So, I don't make biscuits or cookies that often even though they are usually the easiest things to bake. I always try to go for the more ambitious recipes and sometimes I'm successful and sometimes I just simply FAIL. But there are times when you just want to eat something simple but delicious. So I just want to mention a couple of things. First, this recipe is from a new book I bought recently (yea, I like to splurge on baking books much to the annoyance of my parents). I love to find books out there that have cool recipes but recipes that I, as a homebaker, can find manageable. The book is called The Golden Book of Baking: Over 300 Great Recipes.
The first thing that caught me as I was browsing through the baking books in Borders was the beautiful cover and the thickness of the book. It is pretty damn thick because it is FULL of recipes. Also what I love about this book is that it has some English recipes that I don't usually find in baking books in the U.S. And it just has A LOT of interesting recipes period. Anyway, the first section is all about the cookies and biscuits, and one of the first recipes in the section is this Yoyo cookie. That brings me to the second thing I want to talk about. This cookie may not look so cool or creative, but it tastes AMAZING. Let me tell you, it's not always about the looks. My brother literally devoured them, and they literally melt in your mouth as soon as you start chewing. Most importantly, they taste so yummy...kind of like custard creams (an English cookie), especially with the vanilla buttercream filling. I believe the awesome texture and taste comes from a wonderful creation called custard powder, which is one of the key ingredients in this recipe.

Ingredients:

Cookies-

• 3/4 cup butter, softened
• 1/3 cup confectioner's/icing sugar
• 1/2 tsp vanilla
• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/3 cup custard powder

Vanilla Butter Filling

• 1/4 cup butter, softened
• 1/2 cup confectioner's/icing sugar
• 1/8 tsp vanilla
• 2 tbsp custard powder

1. For the cookies, preheat the oven to 350 degrees F. Line two large cookie sheets with parchment paper.

2. Beat the butter, sugar, and vanilla using a mixer on medium-high speed until pale and creamy.

3. Combine the flour, baking powder, and custard powder in a medium bowl.

4. With the mixer on low speed, gradually beat into the butter mixture until well incorporated.

5. Roll thirty small balls and place on the prepared cookie sheets, spacing 1 inch apart. Flatten slightly with the back of fork to create a pattern.

6. Bake for 15-20 minutes, or until firm and light golden brown.

Note: When making cookies and biscuits, (I've learned the hard way) it's best to keep checking on them in the oven a few minutes before it's time to take them out because if they get even a little overdone, it can give it a burnt taste and ruin the cookie. As soon as they look done, take them out. They should be LIGHT golden - don't wait till they start getting browned!

7. Let cool on the cookie sheets for a few minutes, then transfer to a rack and let cool completely.

8. For the filling, beat all of the filling ingredients using a mixer on medium-high speed until pale and creamy.

9. Turn half of the cooled cookies over flat-side up and spread the filling evenly over the top. Place the remaining cookies on top and gently sandwich together.

Note: If you want to jazz up these cookies, you can always color the buttercream filling with your choice of food coloring and put some sugary colored sprinkles on top before you pop the cookies in the oven. Enjoy :)

Chocolate-Pecan Shortbread

After making cupcakes, cakes, and cheesecakes numerous times, I decided that I really need to start making cookies and bars more often. (I still haven't plucked up the courage to make a pie, and I would like to make a tart, but i have yet to buy a tart pan!) After hours of flipping through a new book of mine that is filled with pages and pages of cookie recipes, I decided on making a biscuit that I'm very fond of...shortbread! Yes, it's full of fatty goodness, but I think it's okay to indulge once in awhile. I love to eat the Scottish Walkers shortbread biscuits with milk as a late night snack (very bad, i know). However, this recipe is a yummy twist on the plain shortbread biscuit as it has two other delicious ingredients - chocolate and pecans! I never used to like nuts before, but now I find that nuts really add something extra (in a good way) to many baked goods, especially cookies. Whether it's walnuts, pistachios, hazelnuts, almonds, peanuts, cashews, or pecans...nuts really make things more flavorful. This shortbread is no exception...if you love pecans, you'll really love this biscuit, AND the chocolate chips and chocolate drizzle on top really add a perfect touch. This recipe is from an excellent book, which I highly recommend, from Reader's Digest called  Cookies: 1,001 Mouthwatering Recipes From Around The World. The best part is that the recipe is SO easy to make, and the biscuit just melts in your mouth.

Ingredients:

• 1 3/4 cup all-purpose flour
• 1/2 cup confectioner's/icing sugar
• 1/4 cup cornstarch
• 1/4 tsp salt
• 1 cup (2 sticks) butter, cut up
• 1 cup semisweet chocolate chips
• 1 cup finely chopped pecans
• 2 oz semisweet chocolate

1. Preheat the oven to 325 degrees F. Butter two 9-inch springform pans.

2. Sift the flour, confectioner's sugar, cornstarch, and salt into a large bowl.

3. Using a pastry blender (I used a food processor), cut in the butter into the dry ingredients until the mixture resembles coarse crumbs. (Mine turned into a kind of dough, which I found is okay.)

4. Stir in the chocolate chips and the pecans. (Although it's not in the recipe, I chopped the pecans in a food processor into fine crumbs then toasted them in  the oven for 5-7 minutes to bring out the flavor. To toast the pecans in the oven, place the crumbs on a foil covered baking tray and place them in a preheated oven at 300 degrees F.)

5. Firmly press the mixture evenly into the prepared pans to form smooth, even layers. Bake for 15-20 minutes, or until just golden, rotating the pans halfway through for even baking.

6. Cool for 5 minutes in the pan, then loosen and remove the springform sides. Let cool completely.

7. Cut each round into sixteen wedges (you can even do this after drizzling the chocolate). Melt the chocolate in a double boiler over barely simmering water, and drizzle it over the cookies. Let the cookies stand for 30 minutes until the chocolate sets.

Note: This recipe makes 32 cookies, and the cookies will keep for 5 days.

Triple Chocolate Chip Cookies

I LOVE homemade chocolate chip cookies. But these cookies are better than regular chocolate chip cookies because they contain 3 kinds of chocolate chips!!! Milk chocolate, semi-sweet, and white-chocolate - yum yum. These cookies are made regularly in my home and they are usually gone in no time. The recipe is from Williams-Sonoma Essentials of Baking.

Ingredients:

• 1 ¼ cups all-purpose (plain) flour
• 1 tsp baking soda
• ½ tsp salt
• ½ cup unsalted butter, at room temperature
• ½ cup firmly packed golden brown sugar
• 6 tbsp granulated sugar
• 1 large egg
• 1 tsp vanilla essence
• 1 cup semisweet (plain) chocolate chips
• ¾ cup white chocolate chips
• ¾ cup milk chocolate chips

1. Position a rack in the middle of the oven, and preheat the oven to 350 degrees F. Line two rimless baking sheets parchment paper.

2. In a bowl, stir together the flour, baking soda, and salt. Set aside.

3. By mixer, in a large bowl, combine the butter, brown sugar, and granulated sugar. Beat on medium speed until smooth.

4. Add the egg and vanilla and beat on low speed until well blended.

5. Slowly add the dry ingredients and beat on low speed just until incorporated.

6. Mix in the chocolate chips.

7. Drop the dough by heaping tablespoons onto the prepared baking sheets, spacing the cookies 2 inches apart. Bake the cookies, 1 sheet at a time, until the bottoms and edges are lightly browned and the tops feel firm when lightly touched, 10-13 minutes.

8. Let the cookies cool on the baking sheets for 5 minutes, then transfer them to wire racks to cool completely. Store in an airtight container at room temperature for up to 3 days.

Romany Cream Biscuits

I believe Romany Cream Biscuits are from South Africa. It's a biscuit my mom grew up eating since she was born and raised in Zambia and the recipe has been passed through my family. They are cocoa and coconut flavored cookies sandwiched with rich melted chocolate, and the dark color is because of the cocoa. All I can really say is that these cookies are one of my favorites (and my dad's favorites). They simply melt in your mouth because of their soft texture.

Ingredients:

• 1 cup (2 sticks) and 1 tbsp butter 
• 3/4 cup castor sugar
• 1/2  cup oil
• 2 eggs
• 1 tsp vanilla essence
• 1 1/2 cups dessicate coconut
• 2 1/2 cups flour
• 2 tsp baking powder
• 1/4 tsp baking soda
• 2 tbsp cocoa
• 7 oz melted chocolate

1. Cream (by mixing by hand mixer or in an electric mixer) the butter, sugar, and oil until light and fluffy.

2. Add the eggs and vanilla. Make sure you add the eggs one at a time and beat well after each addition.

3. Stop mixing; add the coconut and sifted dry ingredients (see note for sifting) and make a soft dough by pressing it all together with your hands. Do not knead the dough too much since the dough needs to be soft.

4. Take a biscuit machine or cookie cutters, and make small cookie or biscuit shapes with the dough.

5. Place cookies on a greased baking tray, preferrably lined with parchment paper and keep a distance of 1 or 2 inches between the cookies. Bake at 350 degrees F for 15-20 minutes.

6. When the cookies are done, make sure they are cooled.

7. After they are cool, melt chocolate (see note for melting chocolate) and sandwich cookies together (see note for sandwiching cookies).

 

*Sifting Dry Ingredients: It is always better to sift any dry ingredients, especially flour and powdered sugar, before adding them. Sifting can be done by using a fine mesh sieve (you can see it in some of my pictures)

*Melting Chocolate: I learned the hard way, DO NOT melt chocolate directly on the stove in a saucepan or pot. Chocolate should be melted either in the top pan of a double broiler, or by putting the chocolate in a pan that will fit into another pot that is filled with boiling water. If chocolate is melted directly on the oven, it will burn and stick to the pan. The easiest way is to fill a pot with water, heat the water over low heat until it is barely simmering, and then place chocolate in another pot that will fit into the pot with simmering water. Remove when chocolate is melted and let it cool before using it.