1 1/2 cups (3 sticks) butter
1 cup sugar
2 egg yolks
1 teaspoon vanilla extract
4 cups flour
seedless jelly or jam (preferably currant or raspberry)
1. Heat the oven to 375 degrees.
2. In the bowl of a stand mixer, or in a large bowl using an electric mixer, cream the butter and sugar until light and fluffy, about 3 to 5 minutes. Beat in the egg yolks, then the vanilla. Slowly beat in the flour until combined and smooth to form the dough (the dough will be a bit stiff at the end, and you may need to add the last cup of flour by hand).
3. Form the dough into small balls and make a small depression in the middle with your thumb. Spoon a teaspoon or so full of jelly in the depression. Space the cookies about 2 inches apart on a baking sheet and bake until lightly browned, about 15 minutes.
Makes 5 dozen cookies.
Shubitowski, Jacqueline. Banbury Tarts. 16 Dec. 2010. Los Angeles Times. 19 Jan. 2011. http://articles.latimes.com/2010/dec/16/food/la-fo-cookie-contest-rec7-20101216.
Notes:
I used Knott's Pure Seedless Boysenberry Jam. I also used a bit of old Knott's Pure Seedless Strawberry Jam. (Boysenberry was by far better, but it could have been the freshness.)
I couldn't make them tiny and tall. I could have put in an extra cup of sugar by accident which would explain the flatness. It made a billion cookies.
Wednesday, January 26, 2011
CHOCOLATE CHIP-COFFEE COOKIES
1/2 cup (1 stick) butter, softened
1 cup light brown sugar
1/4 cup granulated sugar
1 egg
2 teaspoons vanilla extract
1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons instant coffee, powdered or freeze-dried
6 ounce bag chocolate chips (1 cup)
1/2 cup chopped pecans, lightly toasted
1. Preheat the oven to 375 degrees. Line a cookie sheet with parchment paper.
2. In a large mixing bowl, using an electric mixer, cream the butter and sugars until light and fluffy. Beat in the egg and vanilla. Sift together the flour, baking soda, baking powder, and salt. Add the dry ingredients to the butter mixture and, using a spatula, stir together until they are completely blended. Sitr in the instant coffee, chocolate chips, and pecans.
3. Drop by the tablespoonfuls, 1 inch apart, onto the prepared cookie sheet. Bake in batches for 11 minutes, until crisp on the bottom. (Reuse parchment paper for each batch.)
4. Remove the cookie sheet from the oven and allow the cookies to cool undisturbed for about 3 minutes, then transfer to a wire cooling rack to cool completely before storing in airtight tins or freezer bags.
Makes about 24 cookies.
Deen, Paula, and Martha Nesbit. Paula Deen Celebrates!: Best Dishes and Best Wishes for the Best Times of Your Life. New York: Simon & Schuster, 2006. 131.
Notes: I used the Starbucks Christmas Blend Via; each packet is about 1/2 teaspoon. I baked for about 9 minutes, so they remained soft. (In a mere second, they can be overcooked, which make them look flat and dried out, so I had to be super vigilant.)
1 cup light brown sugar
1/4 cup granulated sugar
1 egg
2 teaspoons vanilla extract
1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons instant coffee, powdered or freeze-dried
6 ounce bag chocolate chips (1 cup)
1/2 cup chopped pecans, lightly toasted
1. Preheat the oven to 375 degrees. Line a cookie sheet with parchment paper.
2. In a large mixing bowl, using an electric mixer, cream the butter and sugars until light and fluffy. Beat in the egg and vanilla. Sift together the flour, baking soda, baking powder, and salt. Add the dry ingredients to the butter mixture and, using a spatula, stir together until they are completely blended. Sitr in the instant coffee, chocolate chips, and pecans.
3. Drop by the tablespoonfuls, 1 inch apart, onto the prepared cookie sheet. Bake in batches for 11 minutes, until crisp on the bottom. (Reuse parchment paper for each batch.)
4. Remove the cookie sheet from the oven and allow the cookies to cool undisturbed for about 3 minutes, then transfer to a wire cooling rack to cool completely before storing in airtight tins or freezer bags.
Makes about 24 cookies.
Deen, Paula, and Martha Nesbit. Paula Deen Celebrates!: Best Dishes and Best Wishes for the Best Times of Your Life. New York: Simon & Schuster, 2006. 131.
Notes: I used the Starbucks Christmas Blend Via; each packet is about 1/2 teaspoon. I baked for about 9 minutes, so they remained soft. (In a mere second, they can be overcooked, which make them look flat and dried out, so I had to be super vigilant.)
Subscribe to:
Posts (Atom)