Tag Archives: christmas cookies

Chocolate Dipped Ginger Snaps + 5 Ginger Cookie Links

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After training for and completing my third marathon, my words and stories are struggling to emerge.  Heart to head to hand, muddled pathways and tired bones continue two weeks after crossing the finish line.  So, I bake a simple and delicious cookie to share with you…and wait for my words to return, the exhaustion to pass.  Until then, enjoy this cookie with others and a glass of cold milk.

Chocolate Dipped Ginger Snaps

A soft-baked gingersnap cookie, covered in raw sugar and dipped in semi-sweet chocolate. 

Recipe barely adapted from Art of Simple Food by Alice Waters

Makes about 24 cookies

Ingredients:

2 cups flour

1 + 1/2 teaspoons baking soda

1/2 teaspoons kosher salt

2 teaspoons cinnamon

1 + 1/2 teaspoons ground ginger

1 stick + 3 tablespoons unsalted butter, at room temperature

2/3 cup of sugar

1 teaspoon vanilla extract

1/4 cup molasses

1 egg, at room temperature

1/2 cup raw sugar

3/4 cup semi-sweet chocolate chips, melted (I used Guittard chocolate chips.)

Directions:

In a medium bowl, whisk together flour, salt, cinnamon, and ginger.  Set aside.  Using a stand mixer with a paddle attachment beat the butter until light and fluffy.  Add the sugar and continue mixing, scraping down the sides and bottom of the bowl once or twice.  Next, add the vanilla extract, molasses, and egg.  Beat until combined.  Reduce the speed to low and add the dry ingredients.  Continue mixing on low-speed until just combined.

Pre-heat your oven to 350F.  While the oven is preheating, chill the dough.  Line two baking sheets with parchment paper.  Pour raw sugar into a bowl.

Using a 2-inch cookie scoop, scoop the cookie dough into rounded balls.   Dip cookie dough balls into raw sugar, covering completely and place on the prepared baking sheet.  Using the palm of your hand, flatten the dough slightly, until the ball looks like a 2-inch circle.  Bake until set, about 10 minutes, one cookie sheet at a time.  Allow cookies to cool for 2 minutes before removing to a wire rack to cool completely.  While the cookies cool, melt the chocolate.  Once the cookies are cooled completely, dip half of the cookie into the melted chocolate.  Allow the cookies to set completely before packaging.  Enjoy!

5 Ginger Cookie Links

Ginger infused caramel and bittersweet chocolate come together in this delightful chocolate caramel cookie.  Head to I am Baker for the recipe.

Looking for an easy, go to cookie for the holidays?  Head to Not Without Salt for a brown butter ginger cookie with mascarpone cream.  This recipe is now on my must-try list!

Bon Appetempt’s ginger cookies with chocolate and dried apricots is a cookie that cannot be missed this holiday season!

If you are a fan of white chocolate, check out Cooking Classy’s white chocolate dipped ginger cookies.

Prefer crispy gingersnap cookies over soft?  Head to A Thought For Food for Brian’s recipe.

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!