Browse Category by Cookies and Brownies
Cookies and Brownies, Elaine Walker

Italian Pine Nut Cookies (Pignoli)

1 pound almond paste
2 cups sugar
3 egg whites
1 cup pine nuts
confectioners’ sugar
non-stick foil

Spread the pine nuts on a baking sheet and bake at 375°F, stirring occasionally, until golden-brown, 5 to 10 minutes. Let cool.

Use a food processor to break up the almond paste into a granulated form. Gradually add the sugar and mix well. Put in large bowl and set aside.

In a separate bowl, using an electric mixer, whip the egg whites for a long time. Get them nice & fluffy. Fold them into the almond paste/sugar mixture very gently.

Line a cookie sheet with non-stick foil. (If you can’t find non-stick foil, you can use regular foil but cookies will stick. You can lightly oil the foil, but this causes the cookies to spread out more and be flat.)

Using lightly floured hands, form small (bite size) balls of dough.

Pour the pine nuts into a bowl & roll the balls of dough in it, pressing the nuts in as you go.

Put the cookies on the cookie sheet and bake at 325 degrees F for 10-15 minutes, until very lightly brown on top. Leaving cookies on the foil lined cookie sheet, let them cool for 10 minutes.

Dust with confectioners’ sugar.

Store the cookies in a tin with foil on top.

Cookies and Brownies, Elaine Walker

Maple Shortbread Sandwich Cookies

Dough:
1/2 cup unsalted butter, softened
1/4 teaspoon salt
2 tablespoons granulated sugar
1/4 cup maple sugar
1/2 teaspoon maple flavor
1 cup + 2 tablespoons flour

Filling:
2 tablespoons unsalted butter, softened
1 1/2 cups confectioners’ sugar
1/4 teaspoon salt
2 tablespoons maple syrup, Grade B preferred
1/2 teaspoon vanilla extract
1/4 teaspoon maple flavor, optional
1 tablespoon milk (optional – only if necessary to make a spreadable filling)

To make the dough:

  1. In the bowl of an electric mixer, beat together the butter, salt, sugars, and maple flavor.
  2. Add the flour and mix just until the dough comes together. Wrap the dough in plastic and chill for 30 minutes. (The dough can chill longer than 30 minutes, but if it does, allow about 15 minutes for it to warm a bit and soften before rolling it out.)
  3. Preheat the oven to 300°F. Lightly grease a baking sheet, or line it with parchment.
  4. On a lightly floured surface, roll the dough about 1/8″ thick.
  5. Use a cutter to cut the dough into shapes — leaves, stars, hearts, circles, your choice. (To make the thicker stamped cookies, see “tips,” below.) Place the cookies on the prepared baking sheet.
  6. Bake the cookies for 20 to 25 minutes, until they’re beginning to brown a bit. Remove them from the oven, and cool right on the pan.

To make the filling:
Mix together all of the filling ingredients except the milk, stirring until smooth. If the filling isn’t spreadable, add a bit of the milk to soften its texture.

To assemble the cookies:
Spread the bottom of half the cookies with filling; if you have a scale, about 14g (1/2 ounce) is a good amount for each. Top with the remaining cookies.

Tips
An easy way to dress up these cookies is to use cookie stamps (available from King Arthur Flour) We recommend doubling the ingredients for the cookies (since you’ll need more dough to make a thicker sandwiches with the stamps) and adding 3/4 cup almond flour to the double batch to achieve a better imprint in the baked cookies.
Here are some other tips for cookie-stamp success:

  1. Chill your dough for a full 2 hours before starting the stamping process.
  2. Scoop tablespoon-sized portions of dough, rounding them into balls if necessary. Lightly dip one side in flour, and place them flour-side up onto an ungreased baking sheet.
  3. Dip each stamp in flour before pressing it onto the dough; repeat before each use.
  4. Firmly tap the stamp against the baking sheet if the dough happens to stick to the stamp. If the dough sticks really badly, clean out the stamp, reroll the dough into a ball, dust the dough and the stamp with flour, and try again!
  5. Remove excess dough around the stamped pattern before or after baking.
  6. Remember, you’re making sandwich cookies: be sure to make an equal amount of each stamp pattern.
  7. Stamp cookies may take a few minutes longer to bake because of their thickness. Aim for 23 to 28 minutes.
Cookies and Brownies, Dawn Butler, Desserts

Apple Dessert Bars

CRUST
1 pound (4 sticks) unsalted butter, at room temperature
3/4 cup granulated sugar
1/2 cup light brown sugar, lightly packed
2 teaspoons vanilla extract
4 cups flour
1-1/2 teaspoons salt
1/2 cup chopped pecans
1 teaspoon ground cinnamon

FILLING
1-1/2 pounds Granny Smith apples, peeled, quartered, cored and sliced 1/8 inch thick (3 large)
1-1/2 pounds Golden Delicious apples, peeled, quartered, cored and sliced 1/8 inch thick (3 large)
2 tablespoons freshly squeezed lemon juice
1/4 cup granulated sugar
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
4 tablespoons (1/2 stick) unsalted butter

Preheat the oven to 375°.

For the crust, place the butter, granulated sugar, brown sugar and vanilla in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for 2 minutes, until light and creamy. Sift the flour and salt together and, with the mixer on low, slowly add to the butter-sugar mixture, beating until combined.

Scatter two-thirds of the dough in clumps in a 9-by-13-inch baking pan and press it lightly with floured hands on the bottom and 1/2 inch up the sides (use a metal measuring cup to make the corners). Refrigerate for 20 minutes.

Bake for 18 to 20 minutes, until the crust is golden brown, and set aside to cool.

Meanwhile, put the mixing bowl with the remaining dough back on the mixer, add the walnuts and cinnamon and mix on low speed to combine. Set aside.

Reduce the oven to 350°.

For the filling, combine the Granny Smith and Golden Delicious apples and lemon juice in a very large bowl. Add the granulated sugar, cinnamon and nutmeg and mix well. Melt the butter in a large (10-inch-diameter) pot, add the apples and simmer over medium to medium-low heat, stirring often, for 12 to 15 minutes, until the apples are tender and the liquid has mostly evaporated. Spread the apples evenly over the crust, leaving a 1/2-inch border.

Pinch medium pieces of the remaining dough with your fingers and drop them evenly on top of the apples (they will not be covered). Bake for 25 to 30 minutes, until the topping is browned. Cool completely and cut into bars.

Note: Be sure to use Granny Smith and Golden Delicious – don’t substitute other varieties. This is not a very sweet dessert – it could be eaten at breakfast like a coffee cake.

Cookies and Brownies, Desserts, Elaine Walker

Salted Chocolate Chunk Shortbread

1 cup plus 2 tablespoons (2¼ sticks) salted butter, cut into ½-inch pieces
½ cup sugar
¼ cup light brown sugar
1 teaspoon vanilla
2¼ cups flour
6 ounces semi- or bittersweet dark chocolate, chopped into chunks
1 egg, beaten
Demerara* sugar, for rolling
flaky sea salt, such as Jacobsen, for sprinkling

* Demerara is a type of raw cane sugar that has a large grain, crunchy texture, and pale brown color. It will give the cookies delicious crispy edges. If you don’t want to buy special sugar, you can substitute regular light brown sugar.

  1. Line a rimmed baking sheet with parchment paper.
  2. Using an electric mixer and a medium bowl or a stand mixer fitted with the paddle attachment, beat the butter, both sugars, and vanilla on medium-high till it’s light and fluffy, 3 to 5 minutes.
  3. Using a spatula, scrape down the sides of the bowl and, with the mixer on low, slowly add the flour, followed by the chocolate chunks, and beat just to blend.
  4. Divide the dough in half, placing each half on a large piece of plastic wrap. Fold the plastic over so that it covers the dough to protect your hands from getting all sticky. Using your hands (just like you’re playing with clay), form the dough into a log shape. Each half should form two logs, 2 inches in diameter.
  5. Chill until totally firm, about 2 hours.
  6. Preheat the oven to 350°F.
  7. Brush the outside of the logs with the beaten egg and roll them in the Demerara sugar.
  8. Slice each log into ½-inch-thick rounds, place them on the prepared baking sheet about 1 inch apart, and sprinkle with flaky salt. Bake until the edges are just beginning to brown, 12 to 15 minutes. Let cool slightly before serving.
Cookies and Brownies, Desserts, Dorothy Lamalie

Outrageous Brownies

1/2 pound (2 sticks) unsalted butter
14 ounces semisweet chocolate chips (divided into 8 ounces & 6 ounces)
3 ounces unsweetened chocolate
3 large eggs
1 tablespoon plus 1 teaspoon powdered instant espresso
1 tablespoon vanilla extract
1 cup plus 2 tablespoons sugar
1/2 cup all-purpose flour
1/2 tablespoon baking powder
1/2 teaspoon salt
1-1/2 cups chopped walnuts

Preheat the oven to 350 degrees.

Butter and flour a 13″X 9″ baking sheet.

Melt together the butter, 8 ounces of chocolate chips, and the unsweetened chocolate in a double boiler. Remove from heat and let cool to almost room temperature.

In a large bowl, stir (do not beat) together the eggs, powdered espresso, vanilla, and sugar. Stir in the cooled chocolate mixture into the egg mixture and set aside.

In a medium bowl, sift together the flour, the baking powder, and salt. Add to the cooled chocolate mixture. Fold in the walnuts and remaining 6 ounces of chocolate chips. Pour into the baking sheet.

Bake for 15 minutes, then open the oven, lift the backing sheet and rap it against the oven shelf to force the air to escape from between the pan and the brownie dough. Turn the pan around and rap the other side. (This stops the rising process and will give the brownies their deliciously dense texture.) Bake another 15 or so minutes, just until a toothpick comes out clean – do not overbake.

Allow to cool thoroughly, refrigerate, and cut into squares.

Note: This recipe is from the Barefoot Contessa cookbook but her version was double in size and used a 12×18 jelly roll pan, which Mom did. So the baking time of 30 minutes for a halved recipe and 13×9 pan is approximate. Also note that these are very rich.

Cookies and Brownies, Desserts, Elaine Walker

Cranberry Macadamia Christmas Cookies

3 cups all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon salt
3/4 cup white sugar
1 cup packed light brown sugar
1 cup butter, softened
2 eggs
1 tablespoon vanilla extract
1 cup vanilla baking chips
1 cup chopped macadamia nuts
1 cup dried cranberries

In a medium bowl set aside flour, baking soda and salt.

Cream together white sugar, light brown sugar and butter (do not use shortening). Add slightly beaten eggs and vanilla.

Add flour mixture until just mixed. Stir in vanilla chips, macadamia nuts and dried cranberries.

Preheat oven to 350 degrees F (175 degrees C). Place on ungreased cookie sheet by small scoop or rounded teaspoon. Bake for 10 minutes or just until set. Remove from oven and let cool. Cookies will sink slightly.

Variations:
To make chocolate cookies – omit 1/2 cup flour and replace with 1/2 cup cocoa.
For fancier cookies: Drizzle melted white chocolate on chocolate cookies and melted dark chocolate on the white cookie.
To make chewier cookies – omit 1/2 cup flour and replace with 1/2 cup oatmeal.

Cookies and Brownies, Elaine Walker

Lemon Coconut Cookies

1 c. butter, softened
1/2 c. sugar
1 egg
1 T. freshly squeezed lemon juice
1 t. grated lemon peel
2 c. flour
1/2 t. salt
3-1/2 c. flaked coconut

Cream together butter and sugar until light and fluffy. Add egg, lemon juice and rind; beat thoroughly.

Gradually add flour and salt. Mix well. Stir in coconut.

Drop by teaspoonfuls onto cookie sheet. Bake at 325*F for 10 to 12 minutes.

Cookies and Brownies, Elaine Walker

Pecan Crescent Cookies

1 c. ground pecans
1 c. sugar
1 c. Crisco shortenting, melted
1 c. butter, melted
1 t. vanilla
4 c. flour
1/2 t. salt

Blend together all ingredients. Chill for an hour. Shape into crescents.

Bake at 400*F for 15 to 20 minutes. Roll cookies in confectioner’s sugar while still hot.

Cookies and Brownies, Debbie Allen

Chocolate Oatmeal Refrigerator Cookies

1 c. butter, softened
1 c. brown sugar
1 egg
3 t. vanilla
2 c. flour
1 t. baking powder
1/2 t. salt
1 c. oatmeal, uncooked
1-6 ounce package chocolate chips, melted

Combine butter, sugar, egg and vanilla.

Sift together flour, baking powder, salt. Gradually add to butter, sugar, egg mixture. Stir in oatmeal and melted chocolate.

Chill dough for an hour. Then remove from refrigerator and roll up dough in wax paper into a 1-1/2 inch diameter cylinder.

Chill for another 3 hours. Remove from refrigerator, slice into cookies and bake at 400*F for 10 to 12 minutes.

Cookies and Brownies, Elaine Walker

Almost Mrs. Field’s Cookies

1 c. butter, softened
1 c. sugar
1 c. brown sugar
1 t. vanilla
2 eggs
2-1/2 c. oatmeal, powdered in a food processor or blender
1/2 t. salt
1 t. baking powder
1 t. baking soda
2 c. flour
12 ounces chocolate chips
1-8 ounce Hershey bar, finely grated
1-1/2 c. chopped nuts

Cream together butter, sugar, and brown sugar. Blend in vanilla, eggs and oatmeal.

Sift together the salt, baking powder, baking soda and flour. Gradually add to butter, sugar, egg mixture. Dough will be extremely stiff.

Stir in chocolate chips, Hershey bar and nuts. Place golf ball-sized pieces of dough 2 inches apart on an ungreased cookie sheet. ( Do not mash flat).

Bake 10 minutes at 400*F . Cookies may not look done but will firm up as they cool.

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