Double Chocolate Tahini Cookies + 5 Tahini Dessert Recipes

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“Put down the weight of your aloneness and ease into
the conversation.  The kettle is singing
even as it pours you a drink, the cooking pots
have left their arrogant aloofness and
seen the good in you at last. All the birds
and creatures of the world are unutterably
themselves. Everything is waiting for you.”   
David Whyte Everything is Waiting for You

 

She knows me.  All of the beautiful, funny, ugly parts of me.  She sees my life now, not as the whole picture, but a small piece of the story.  A friendship like that is a lifeline when the world seems unrelenting.  So, it would seem shocking to think I almost didn’t answer her call the other afternoon.

Cut the rope and let me drift out to sea.  No!  She screams.  You drift away and we are both lost.  

I stared at my phone, picked up on the fifth ring.  A quiet “hi” and “how are you, Kel?” Twenty-three years of her voice, a “hi”, a simple question; she is as comforting to me as anything I have ever known.  Words came, trickling, one after another to her, an inlet discovered just in time.

My son’s recent Autism diagnosis had muted my words, left my mind torpid, my heart divided. Relief and sadness intertwined, choking my voice.  I needed space, a dark cave, time.  And she knew all of this because she fights the same beast, she wears the same albatross around her neck.  Though our conversation was brief, I felt better than I had in months.  Something in me cracked, revealing a sliver of light.  And then.  Gratitude and love followed, marching ferociously back, surrounding me.  [You are not alone!  You. Are. Not. Alone!]  If I were a religious woman I may have fallen on my knees, given thanks to him/her for the blessing of this friendship.  But I am not.  Instead, I picked my kids up from school, made a batch of cookies and poured myself a glass of wine.

Double Chocolate Tahini Cookies

Savory tahini replaces peanut butter and pairs perfectly with chocolate in this traditional cookie recipe

recipe adapted from Smitten Kitchen’s peanut butter cookies

Makes 3 dozen (using a 2 tablespoon cookie scoop)

Ingredients:

1 + 1/4 cup unbleached, all-purpose flour

3/4 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon kosher salt

1/2 cup unsalted butter, at room temperature

1 cup light roasted tahini,  at room temperature (be sure to mix in the oil well before measuring)

3/4 cup sugar

1/2 cup firmly packed dark brown sugar

1 large egg

1 tablespoon of milk

2 teaspoons vanilla

1/2 cup semi-sweet chocolate chips, melted

1/2 cup dark chocolate chips (or semi-sweet)

raw sugar and festive decorations for sprinkling, optional but adds a yummy crunch

Directions:

Pre-heat the oven to 350F.  Line two cookie sheets with parchment paper and set aside.

In a large bowl, whisk together the flour, baking soda, baking powder and salt.  Set aside. Slowly, melt the 1/2 cup of semi-sweet chocolate chips on the stove top or in the microwave.  Set aside.

Using a stand mixer fitted with a paddle attachment or an electric mixer, beat the butter and tahini until smooth, about 3 minutes.  Add sugar and dark brown sugar.  Beat until fluffy, about 3 more minutes.  Add the milk and vanilla extract.  Add melted chocolate.  Scrape the bottom and sides of the bowl with a spatula to make sure everything is well incorporated.  Add the flour and mix until well combined.  Lastly, stir in the dark chocolate chips.

Place raw sugar and/or decorative sprinkles on a plate.  Using a 2 tablespoon cookie scoop, place cookie balls in sugar, roll around and cover completely.  Place on prepared baking sheet.  Gently, make a cross-hatch pattern with a fork on each cookie or lightly press on the cookies with an off-set spatula.  ( I used an offset spatula.)

Bake the cookies for about 12 minutes.  Be sure not to over bake! The cookies may look under baked, but as long as they are puffed and just set at the edges you are all set!  Allow the cookies to cool on the pan for 5 minutes, then remove and place on a wire rack to cool completely.  Cookies will last in an air-tight container, at room temperature, for 2 days.  Enjoy!

5 Tahini Dessert Recipe You Must Check Out!

Molly Yeh’s chocolate tahini cake with rosemary buttercream is stunning and sounds delicious.  Check it out here!

Chocolate tahini cake two ways, curious?  The Brick Kitchen has the recipe for you.

Tis’ the season for cookies so add something new to your Christmas cookie plater this year with NYT’s salted tahini chocolate chip cookies and A Cozy Kitchen’s tahini concord grape thumbprint cookies.

If quick breads are your go to when it comes to holiday baking, check out my recipe for tahini chocolate chip banana bread.  It is delicious!

Chocolate Dipped Rosemary Butter Cookies + 5 Can’t Miss Holiday Cookie Links

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Do you know 2am?  I’m guessing, yes.  You see the pitch-dark shadows, you hear creaking pipes.  Nearby deep,heavy breaths attempt to lull you to…sleep.  And yet.  One side proves as uncomfortable as the other, stomach, back, side again.  Round and round you go. Thoughts simultaneously occur, then evaporate into the cool night air, as if never thought.

Do not believe everything you tell  yourself late at night.  [Who said this?]   But, you do.  And then you carry them around with like a small child, tending to their needs.  They don’t need you. The people in this house/home, they need you.  

So, you drag your weary body out of bed, walk around a bit, looking for answers in another room.  [Cold floor meets warm feet, shocking you from the bottom to the top, leaving goosebumps on your bare arms.  Shiver followed by a longing for the bed that provides no respite.]  Answers are not found.

What’s the alternative?  Return.  Try again.  This time…

The god awful bed you curse at 2:37am welcomes you back like desperate lover.  You give in, conceding, this time, because a bit of comfort and rest is better than none at all.

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Chocolate Dipped Rosemary Butter Cookies

A savory, sweet, even floral cookie with a crunchy exterior meets chocolate and falls in love.  Cookie conceived at 2am.

Makes about 2 dozen

Butter Cookie Recipe adapted from Epicurious

Ingredients:

2 cups of all-purpose flour

1/2 teaspoon kosher salt

1/4 teaspoon baking powder

2 sticks or 1 cup unsalted butter, at room temperature ( I used Plugra Butter)

1 cup sugar

1 large egg

1 + 1/2 teaspoon vanilla

1 tablespoon finely chopped fresh rosemary

1 cup semi-sweet chocolate chips, melted

1 egg white

4 tablespoon raw sugar

festive sprinkles for decorating, optional

2 inch round cookie cutter, optional

Directions:

Using a medium bowl, whisk together flour, salt and baking powder.  Set aside.

Using a stand mixer with a paddle attachment or an electric mixer, beat butter until light and fluffy.  Add sugar and continue to beat for about 5 minutes, scraping down the sides and bottom once or twice.  Add the egg and vanilla and beat until well combined.

Slowly add the flour, beating until the dough just comes together.

Place the dough on a large piece of plastic wrap and press into a 8 inch circle.  Chill the dough for at least 4 hours or overnight.

When ready to bake, pre-heat your oven to 375F.  Line two baking sheets with parchment paper.  Set aside.  Place chilled cookie dough on a lightly floured piece of parchment paper.  Lightly flour rolling-pin and roll out dough to 1/4 inch thick.

Using a 2 inch round cookie cutter, cut out cookies and place on prepared baking sheets. (If cookies become difficult to cut out, freeze dough for 15 minutes, then proceed.)  Brush cookies with egg white and sprinkle with raw sugar.  Bake until puffed and golden brown at the edges, about  10-12 minutes.   Allow to cool on pan for about 5 minutes, then transfer to a wire rack to cool completely.

While the cookies are cooling,  gently melt chocolate chips on the stove-top or in the microwave.

Once cookies are cool, dip in melted chocolate and place on a wire rack set inside a baking sheet lined with parchment paper.  Add festive sprinkles to chocolate, if desired.  Enjoy!

*Cookies will last up to 5 days.  Store in an air-tight container at room temperature.*

5 Can’t Miss Cookie Links for the Holidays

If you are a fan on linzer cookies, head to The Whole Bite for a chocolate linzer cookie recipe with dulce de leche.   I love this twist on a classic!

Still craving all things pumpkin?  Satisfy your craving with a batch of pumpkin cookies with brown sugar frosting.  Head to Creme de la Crumb for the recipe.

Crackle cookies are always a hit the holiday cookie swap.  Check out She Wears Many Hats double chocolate crackle cookie recipe.  Yum!

Have you ever tried an alfajore cookie?  I have the recipe for you.

This is a chocolaty twist on my favorite holiday cookie.  Check out the recipe here.

Twix Bars with a Twist + 5 DIY Sweet Treat Links

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Halloween night I will walk our leaf covered sidewalks [crunch, shuffle, crunch…God I love that sound] with a warrior, Robin Hood and a jovial [fingers crossed, two is tough] ghost. Cold little hands resting in my hand, momentarily, before breaking free in a frantic scamper for more candy.  A warrior, headstrong and fierce will lead the way, while brave Robin Hood and a charming ghost shuffle along.

Robin Hood’s Epi-pens stored in one coat-pocket while a bag of “trade” candy sits in the other pocket…waiting.  Please no ER trips, not tonight.

Charleston Chews, Tootsie Rolls, Swedish Fish, Twizzlers, filling their orange plastic pumpkin buckets, while I hand off Reese’s Peanut Butter Cups and Snickers to Bubba quickly, efficiently, much like a bomb squad taking care of a situation before someone gets hurt.

Our boy, our prince of thieves, safe for now. 

House after house, we will trek along, until the air is just too chilly, our feet weary, the sugar high becoming a low.  When we reach our front door, the candy basket we left out will be nearly empty.  Robin Hood will steal the remaining safe candy, as he should.  With a tired ghost resting against him, snuggled in his neck, sticky cheeks touching coarse stubble, Bubba will open the front door.  The heat from the house will escape out the front door, warming our cold faces, reminding us we are home.  Safe.  Happy.

Happy Halloween.

Twix Bars with a Twist

A shortbread cookie topped with caramel, Sunbutter and a dark chocolate glaze

adapted from Not Without Salt’s Homemade Twix Bars

Makes 12 large bars or 24 small bars

Ingredients for shortbread:

1 stick + 3 tablespoons unsalted butter, softened

1/4 sugar

2 cups unbleached all-purpose flour

1/4 teaspoon kosher salt

Directions:

Pre-heat oven to 350F.  Spray 9×13 baking pan with cooking spray and line with parchment paper, leaving a bit of an overhang.  (This will make it easier to remove the bars later.)

Using a stand mixer with a paddle attachment or a handheld electric mixer, cream the butter and sugar until light and fluffy.  Slowly add the flour and salt.  Mix until the dough comes together.  The dough will be crumbly but should hold together when pressed in between your fingers.

Press the dough evenly into the prepared baking pan.  Bake for 12 minutes.  Rotate pan and bake for another 12 minutes or until the shortbread is golden brown.  Allow to cool completely on a wire rack.

Next prepare the Sunbutter layer.

Ingredients for the Sunbutter layer:

1 cup, all natural, no sugar added Sunbutter

1/2 cup confectioners’ sugar

4 + 1/2 teaspoons unsalted butter

Directions: 

Place Sunbutter, sugar and butter in a medium size bowl and mix together with a wooden spoon until completely smooth.  Set aside.

Now prepare the caramel.

Ingredients for caramel:

2 cups sugar

3/4 light corn syrup

1/2 cup water

1 teaspoon fresh lemon juice

1 cup heavy cream

1 cup sweetened condensed milk

1/4 teaspoon kosher salt

Sea Salt for sprinkling

Directions:

Combine sugar, corn syrup, water and lemon juice in a large saucepan.  Using your hand or a pastry brush, wipe down any sugar crystals on the side of the pan with water.  Over medium-high heat bring the mixture to a boil.  Again wipe down any stray sugar crystals.  Do not stir the caramel from this point on.  The mixture will bubble vigorously.  When the syrup begins to turn golden brown, insert a candy thermometer.  When it reaches 300F, remove the pan from the heat.  Allow to rest for 1 minute.  Add heavy cream and stir until smooth, then whisk in the condensed milk.  Next, add the salt.  Whisk until smooth.

Return the pan to the heat and stir constantly until the caramel reaches 240F.  Remove from heat and pour over cooled shortbread.  Sprinkle with a bit of sea salt.  Place in the refrigerator and allow to set for 2 hours.  While the caramel layer sets prepare the chocolate glaze.

Ingredients for chocolate glaze:

6 ounces of dark chocolate- chocolate chips are fine

3 tablespoons of butter

Directions:

Slowly, melt the butter and the chocolate in the microwave.  (I checked it every 20 seconds.)  Stir well until completely melted and smooth.

Spread Sunbutter mixture evenly over caramel  layer.  Pour the melted chocolate over the Sunbutter layer.  Smooth with an offset spatula.  Decorate with holiday sprinkles, if desired.  Cover with plastic wrap and place in the refrigerator overnight.  They are easiest to cut when cold.  Cut into squares, big or small and serve.  Enjoy!

**If taking to a party, cut into squares when cold.  Store in an air-tight container in between layers of parchment paper.  Refrigerate until ready to serve.**

5 DIY Sweet Treat Links

If you love chocolate turtles check out Creme de la Crumb’s 3 ingredient caramel cashew clusters.  My mouth is watering!

One of my favorite sweet treats is chocolate covered almonds.  Sally’s Baking Addiction has a recipe for sea salt dark chocolate almond clusters that is now on my  must make soon list.

Love truffles?  Make your own!  Head to Alexandra’s Kitchen for her boozy Grand Marnier chocolate truffles recipe.

Screw moderation.  Make  I Am Baker’s Halloween saltine toffee candy and eat every last bite.  You deserve it!

Dealing with nut-allergies?  We are too.  I feel your anxiety especially around Halloween. Head to The Kitchn  and check out 5 nut-free Halloween treats that are sure to make your kids smile.

Apple Pear Pie with Oat Streusel + 5 Unique Fall Pie Links

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My mother was prettiest in the fall: her milky white skin, blue-gray eyes, auburn hair, easy smile and perfect profile more beautiful in the diminishing autumn light competing (unbeknownst to her) with the glory of the burgundy, yellow and copper leaves, both awe-inspiring and short-lived.  Like the leaves, the best part of her shown brightest before the dreary winter settled in.  She understood this cycle of her life, allowed it, succumbed to it.

And so, as a child, I breathed her in, filled my lungs with her happiness and carried it with me through the long, intense winters, wet springs and steamy summers.

I love fall, she said with her hands wrapped loosely around the steering wheel of our blue Ford Taurus station wagon, her long fingers and perfectly manicured nails dancing to a song on the radio.  The car window cracked a few inches allowing the crisp air to rush in and mix with her perfume.  (Mama’s best smell.)

Me too, Mama!  Her three ducklings cheered almost in unison, eagerly anticipating caramel apples covered in peanuts, bulbous pumpkins and warm cider.

She smiled, briefly checking herself in the rear-view mirror.  

What are you looking at Mama?  You haven’t disappeared…not yet.

The mother I clung to like a barnacle adhered to the hull of a ship, returned year after year, fall after fall, until she didn’t.  It wasn’t sad.  She made a choice.  Maybe we had outgrown her or she us.  The weight of a divorce, three children growing away from her too fast, a life she wasn’t sure how to repair.  And if I were to ponder why, why, why, the answer would still baffle me.  It is easy to choose happiness when you are not unhappy.

Occasionally, I see glimpses of the mama I remember in the mother I have now: an easy smile when we celebrate my older son’s October birthday as he delights in her perfect birthday gift (Air War Battle Drones! Cool, Mimi!); decorating paper bag Halloween lanterns for our front porch with our girl, happily accepting a sticky kiss from our chubby pumpkin costumed toddler.  I store these memories of her, hold on to the glimpses of happiness I see today, if only to retrieve them when winter comes again.

Apple Pear Pie with Oat Streusel            

Apple and pears, lightly sweetened and baked to perfection topped with a buttery, crunchy oat streusel 

recipe adapted from Epicurious

Pie Crust recipe adapted from Nothing In The House

Serves 8

Ingredients for filling:

3 pounds Cortland apples, peeled, cored and sliced into 1/4 inch thick pieces

2 lbs pears (I used Bartlett)

3/4 cup light brown sugar, packed

1/4 cup all-purpose flour

2 teaspoon ground cinnamon

1/2 teaspoon allspice

good pinch of kosher salt

Ingredients for pie crust:

2 cups unbleached, all-purpose flour

1 teaspoon cinnamon

1 teaspoon kosher salt

1 + 1/2 sticks very cold, unsalted butter, cut into chunks

1 large egg, cold, lightly beaten

1/4 cup ice-water

1/2 tablespoon cold apple cider vinegar

Oat Topping:

3/4 cup unbleached, all-purpose flour

1/2 dark brown sugar, packed

1/4 teaspoon cinnamon

1/2 teaspoon kosher salt

1/4 teaspoon allspice

7 tablespoons cold, unsalted butter

1/2 cup old fashion oats

Directions for crust:

*Pre-heat your oven to 400F*

Grab a large mixing bowl and whisk together the flour, sugar, salt and cinnamon.  Add the butter chunks and mix with your fingertips making sure pea-size chunks of butter remain.   Using a small bowl, whisk together the cold egg, water and vinegar.  Add the liquid to the flour/butter mixture and mix with a wooden spoon until the dough comes together.  It should be a bit shaggy.  Form into a ball, wrap in plastic wrap and chill for at least an hour before rolling out.  The longer you let it chill, the better.

When ready to bake, lightly flour a piece of parchment and place dough on paper.  Cover with another piece of parchment paper and roll to a 12 inch round.  Remove parchment paper and press crust gently into pie dish.  Turn dough overhang under and crimp the edges.  Chill in the fridge until ready to use.

Directions for the filling:

Toss all of the filling ingredients in a large bowl.  Set aside and prepare the topping.

For the topping:

Blend the flour, brown sugar, cinnamon, salt, allspice in a food processor.  Add the butter and pulse until a dough forms that resembles wet sand.  Add oats and pulse briefly.

Stir the filling and add it to the prepared pie crust.  Sprinkle the topping evenly over the pie.  Place pie on a baking sheet lined with parchment paper (to catch spills.)  Bake until top is golden brown, about 40 minutes.  Reduce the temperature to 350F and bake for another 50-60 minutes.  *If the top is browning too quickly, cover pie loosely with foil.*  Cool pie on a wire rack for at least an hour before serving.  Serve warm or at room temperature as is or with scoop of vanilla ice cream.  Enjoy!

*Pie will last loosely covered in foil at room temperature for a few days.*

5 Unique Fall Pie Links

Apples and fall go hand in hand, but why not switch things up and focus on pears for a bit? Head to Joy the Baker for her bourbon pear crumble pie.  I can’t wait to try this!

Looking for a twist on pumpkin pie?  Head to Love and Olive Oil for a s’mores pumpkin pie recipe that sure to make everyone smile.  Also, check out my pumpkin pie bars.  Pie in bar form = easy serving to guests.  Insert fist pump here.

Bruleed butternut squash pie.  Are you curious?  Me too.  Head to Lemon Fire Brigade for the recipe.  And while you are there check out caramel apple blackberry pie.

 

Chocolate Blossoms +5 Chocolate Lovers Cookie Links

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A thrill of hope the weary world rejoices
For yonder breaks a new glorious morn
Fall on your knees
O hear the angels’ voices
O night divine…

I have one last cookie recipe to share with you before Santa arrives. This cookie is moist with a deep chocolate flavor.  The sprinkles add just the right amount of crunch to make you smile this Christmas.  The melted Hershey Kiss or Rolo, your choice, keeps whatever ails you at bay for a brief, but, awesome moment.

I hope you enjoy these cookies as much as we do.  Happy Christmas.

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Chocolate Blossoms

makes about 24-30 cookies

recipe slightly adapted from America’s Test Kitchen Christmas Cookies 2014

Ingredients:

1 cup unbleached all-purpose flour

1/4 cup Hershey’s Extra Dark Cocoa Powder

1/2 teaspoon of kosher salt

1/2 teaspoon baking powder

6 tablespoons of unsalted butter, melted

2 ounces semi-sweet chocolate chips ( I used Guittard’s extra semi-sweet)

2/3 cup sugar

1 large egg

1 egg white

1 teaspoon vanilla extract

1 bag of Hershey’s Chocolate Kisses

1 bag of Rolos

1/4 raw sugar for coating

lots of holiday sprinkles for coating

Directions:

Pre-heat your oven to 350F.  Line two baking sheets with parchment paper and set aside.

Using a small bowl, whisk together flour, cocoa powder, baking powder and salt.  Set aside.  Melt butter and chocolate chips in small saucepan over low heat.  Once melted, allow to cool a bit.  Add sugar, egg, egg white  and vanilla and whisk until thoroughly combined.

Grab a rubber spatula and fold in the flour mixture until just incorporated.  Cover bowl with plastic wrap and chill for 30 minutes.

Using a small cookie scoop or tablespoon, roll dough into balls.  Next, roll the balls into the raw sugar or sprinkles, coating completely.

Bake for 10 minutes, rotating halfway through baking.  Remove sheets from oven and place a Hershey kiss or Rolo in the center of each cookie.  Press down lightly.  Bake for two more minutes.  Let cookies cool on sheets for 10 minutes and then transfer to a wire rack to cool completely.  Enjoy with a glass of milk!

**Cookies are best the day they are made, but will last in an air-tight container at room temperature for 2 days.**

5 Chocolate Lovers Cookie Links

If you are looking to eat a divine sweet treat this holiday season check out The Candid Appetite’s salted caramel dark chocolate cookies.  I want to eat one right now!

Mini chocolate thumbprint cookie = cutest cookie ever to sit on your cookie platter.  Pinch of Yum has the recipe for you.

Need a tasty gluten-free option?  Food 52 has a recipe for GF chocolate cookies and they promise it really is delicious.  Score!

For those of you living in a warm, sunny place check out Foodie Crush’s double chocolate chip cookie ice cream sandwiches.

Tired of chocolate and want something sweet, yet refreshing? Head to Bakerella for their peppermint candy sugar cookie recipe.  Yum!

 

 

Alfajores + 5 Cookies You Don’t Know About But Should!

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Ho, ho, ho. Fa lah lah.  It’s the season for all things sugar.  Despite this being a crazy weekend celebrating Goose’s eighth, yes eighth, birthday with both a friend and family party; I have a cookie recipe for you.

Alfajores.  Alfawhat?  This cookie hails from South America.  A tender cookie made mainly with cornstarch and filled with Dulce De Leche.  This is a must make and a share with everyone I know kinda cookie.  I hope you love them as much as my skinny jeans are telling me I loved them!

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Alfajores

recipe slightly adapted from Fix Feast Flair

makes about 15 cookies

Ingredients:

1 cup cornstarch

3/4 cup unbleached, all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

8 tablespoons or 1 stick of unsalted butter, at room temperature

1/3 cup sugar

2 large egg yolks

1 tablespoon Cointreau

1 teaspoon vanilla extract

1 cup of homemade or store bought Dulce de Leche, at room temperature

Optional:

powdered sugar for dusting

sprinkles for decorating

piping bag and small tip

Equipment:

2 inch round cookie cutter

Directions:

In a medium bowl whisk together cornstarch, flour, baking powder, baking soda and salt.  Set aside.

Using a stand mixer with a paddle attachment, beat sugar and butter until light and fluffy, about 5 minutes.  Be sure to scrape down the bowl once or twice.

Next add egg yolks, Cointreau and vanilla extract.  Beat on medium-low speed.  Scrap down the sides of the bowl.  With  the speed on low, slowly add dry ingredients.  Mix until just incorporated.

Scrape out all the dough and place on a piece of plastic wrap. Shape into a disk and cover with plastic wrap.  Refrigerate for at least an hour or until firm.

When ready to bake, pre-heat your oven to 350F.  Line two baking sheets with parchment paper and set aside.  Remove dough from fridge and place on a lightly floured surface.  Roll out the dough to 1/4 inch thickness.  No worries if the dough splits, just piece it back together.   Using a 2 inch round cookie cutter stamp out 30 cookies.  It is just fine to re-roll the dough until you have 30 cookie rounds.

Place the cookies on prepared baking sheet and chill for 20 minutes.  This will help them keep their shape.  Transfer to pre-heated oven and bake for about 14 minutes, rotating the pan halfway through baking time.  Cool cookies completely on a wire rack.

Spread or pipe a generous spoonful of Dulce de Leche on 15 cookies, then place the other 15 cookies on top and gently press together to form a sandwich.  Pipe or spread a bit of Dulce de Leche on the outside of each sandwich cookie and roll in sprinkles.  Dust with powdered sugar, if desired.

Cookies will last store in an air-tight container at room temperature for several days.  Enjoy!

5 Cookies You Don’t Know About But Should!

Looking for a delicious gluten-free Christmas cookie?  Reclaiming Provincial has a recipe for flour-less Mexican chocolate crinkle cookies that is mouth-watering!

Dear Santa,

All I want for Christmas is pizzelle iron so I can make Bon Appetempt’s meyer lemon pizzelles. Promise to share.

xo, me

Benne Wafers– A little something sweet from South Carolina for your Christmas cookie platter.

If you are looking for a not too sweet holiday cookie, Check out Heidi Swanson’s Swedish rye cut-out cookies. 

Calling all macaroons lovers! Head to What’s Cooking Good Looking for a cherry-chocolate pistachio macaroon recipe.

 

Molasses Crinkle Cookies + 5 Classic Cookie Links

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When I asked Bubba if I should make molasses crinkle cookies or cranberry shortbread he said without a hint of hesitation: molasses crinkle cookies.  I had pinned him as a shortbread guy.  9 Years of marriage, 13 years of dating, 3 kids, multiple moves and I still don’t know him. Ok, scratch that.  I know him, but I guess he occasionally surprises me, mainly when it comes to his food preferences.  Not so long ago my man refused to eat blue cheese.  He thought soup was gross.  He preferred chocolate or any kind of ice cream over the most tempting confections. And when it comes to cookies: chocolate chip or his mother’s famous cherry winks.

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They say you become more stuck in your ways as time passes.  Not true for Bubba.  He may have just turned forty-something, but he seems more willing than ever to eat something new (new to him), including a molasses crinkle cookie.

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Soft and chewy, subtly spiced and perfectly sweet we are starting off the holiday season with a classic cookie…or a new temptation, depending on who eats them.  Enjoy!

Molasses Crinkle Cookies

recipe adapted from Betty Crocker’s Picture Cookbook

makes about 3 dozen

Ingredients:

3/4 cup unsalted butter

1 cup dark brown sugar

1 large egg

1/4 cup molasses (not black-strap)

1/2 teaspoon vanilla

2 + 1/4 cups unbleached all-purpose flour

2 teaspoon baking soda

1/2 teaspoon kosher salt

1/2 teaspoon cloves

1 teaspoon cinnamon

1 teaspoon ginger

1/4 teaspoon nutmeg

1/2 cup or so of raw sugar for coating

Directions:

Grab a medium size bowl and whisk together your dry ingredients: flour, baking soda, salt, cloves, cinnamon, ginger and nutmeg.  Set aside.  Line a baking sheet with parchment paper and set aside.

Using a stand mixer with a paddle attachment beat the butter and sugar until light and fluffy.  Next add the egg and beat until completely incorporated, scraping down the bowl once or twice with a rubber spatula.  Now add the molasses and vanilla.  Scrap down again before adding the dry ingredients.

Reduce the speed to low and add your dry ingredients.  Mix until just incorporated.  Chill the dough for about 30 minutes or overnight. **Dough will last for several days, refrigerated, in an air-tight container.**

Pre-heat your oven to 375.  Let dough sit at room temperature for about 15 minutes before spooning into rounded 2 inch balls.  Place 1/2 cup of raw sugar in a bowl.  Coat each cookie ball in the sugar and place on prepared baking sheet.   Bake for about 10-12 minutes.  Allow to cool completely on the baking sheet.  Enjoy! (Cookies will last in an air-tight container for up to 3 days.)

5 Classic Cookie Links!

Love a good snickerdoodle? Two Peas and Their Pod take it up a notch by dipping their snickerdoodles in white chocolate.  Check it out!

When I lived in the North End of Boston, an Italian bakery right next to my building made the most decadent seven layer bars.  Many a late, drunken nights I found myself going home with a seven layer bar in hand.  Averie Cooks’ soft and chewy seven layer magic bar cookies are making me long for those days and my twenty-something metabolism!

Sugar cookies are necessary during the holidays.  Head to Pastry Affair for a chocolate sugar cookie recipe.

Don’t let this holiday pass without making my frosted red velvet cookies or my lemon ricotta cookies.  I promise you they will be a hit!