May 11, 2020

Recipe: Peanut Butter Oatmeal Chocolate Chip Cookies

Ingredients

¾ fl oz whole wheat pastry flour

¾ cup unbleached all-purpose flour

1 tsp baking powder

1 tsp baking soda

1 tsp salt

1 tsp ground cinnamon

1 cup (2 sticks) unsalted butter

1 cup granulated sugar

½ cup packed light or dark brown sugar

2 large eggs, at room temperature

1 cup creamy peanut butter

2 tsp pure vanilla extract

2 cups old fashioned rolled oats

2 cups mixed chocolate, peanut butter & white chocolate chips

Directions

Brown Butter

Bring the butter to a boil in a saucepan over medium high heat. Swirl the pan a few times. The butter will bubble then foam. Once the foam subsides, swirl the pan and you will see brown flecks. The butter will have a nutty, toasty aroma. Remove the pan from the heat and transfer to a heat proof container. Let cool to room temperature.

Make the Cookie Dough

In a large bowl, whisk together both flours, the baking powder, baking soda, salt and cinnamon.

In the bowl of a stand mixer fitted with the paddle attachment, beat the cooled brown butter on medium speed with the granulated and brown sugar until smooth, about 2 minutes. Add the eggs, peanut butter and vanilla. Beat on medium high speed until well combined, about 1 minute. Scrape down the sides of the bowl and the paddle as needed.

Add the flour mixture to mixer bowl, beat on low until combined. Mix in the oats. Mix in the chocolate chip medley.

Transfer the dough to a clean work surface covered in plastic wrap. Divide the dough into two portions and pat them into disks. Wrap each separately in the plastic wrap. Cool the dough in the fridge for at least 30 minutes up to 4 days. This dough will become very firm if chilled over 1 hour. Remove from the fridge 30 minutes before using it.

Preheat the oven to 350˚ Fahrenheit with the racks in the middle. Line two baking sheets with parchment or silicone liners. Place 2 tablespoon portions of dough 3 inches apart on the baking sheets. Bake for 12-14 minutes or until slightly golden brown on top.

Let the cookies cool a few minutes on the baking sheets then transfer to cooling racks.

~ Marla Meridith

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April 13, 2020

Recipe: Cream Cheese Lemon Coconut Cookies

Ingredients

4 oz full fat cream cheese, room temperature

½ cup unsalted butter, room temperature

1 cup granulated sugar

1 large egg

1 tsp pure vanilla extract

2 tbsp freshly squeezed lemon juice, plus zest from 1 lemon (about 1 tbsp)

1 tbsp cornstarch

1 tsp baking powder

1 tsp Kosher salt

2 ½ cups unbleached all-purpose flour

½ cup sweetened shredded coconut

Directions

In the bowl of a stand mixer fitted with the paddle attachment, cream together the cream cheese and butter until smooth. Add in the sugar and mix on medium speed for 5 minutes until fluffy and lighter in color.

Mix in the egg, vanilla, zest, lemon juice, cornstarch, baking soda and salt. Mix for one minute until well combined, scarping down the bowl as needed. Mix in the coconut.

Turn the mixer to low and mix in the flour until just combined.

Cover the dough with plastic wrap and refrigerate for at least 2 hours or overnight.

Preheat the oven to 350˚ Fahrenheit with the racks in the middle.

Remove the dough from the refrigerator and place scoop 2 inches pieces of dough, rolling them into balls. Place onto the baking sheet 2 inches apart. Bake for 8-10 minuets or until the edges are lightly brown. Do not over bake.

Remove from the oven and let cool a few minutes before transferring to cooling racks to cool completely.

~ Marla Meridith

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April 7, 2020

Recipe: Austrian Linzer Tart Cookies

Ingredients

3 cups (375 g) unbleached all-purpose flour

1 cup (96 g) blanched almond flour

1 tsp ground cinnamon

1 tsp baking powder

1 tsp Kosher salt

1 ½ cups unsalted butter, room temperature

1 ¼ cups (250 g) granulated sugar

2 large eggs

1 tsp pure vanilla extract

1 cup rasberry, fig, cherry, lingonberry or cranberry jam

powdered sugar for dusting the tops of cookies

Directions

In a bowl whisk together the flour, almond flour, cinnamon, baking powder and salt.

In the bowl of a stand mixer, with the paddle attachment, combine the butter and granulated sugar on medium-high speed. Mix for a few minutes until well combined and pale in color, scraping down the sides when necessary. Add in the eggs one at a time; mix again until well combined. Mix in the vanilla. Turn off the mixer and add in all of the flour mixture, then mix on low speed until it’s just incorporated.

Working on a floured work surface, divide the dough into two equal portions. Flatten into 1-inch (2.5-cm)-thick disks. Wrap separately in plastic wrap. Chill the dough in the refrigerator for at least 2 hours up to 5 days.

Remove the dough from the fridge 15 minutes before you are ready to roll it. Roll in between two sheets of parchment paper to ⅛ to ¼ inch (3 to 6 mm) thick. If the dough cracks, just press it back together. If the dough gets too sticky, you can add more flour to it as you roll. You can also place it back in the refrigerator for 10 minutes to firm back up.

Preheat the oven to 325°F (165°C) with the rack in the middle. Cut shapes from the dough with a 2½-inch (6-cm) cookie cutter (I love hearts for these), cutting an equal amount of tops and bottoms. Cut a hole in the middle of the tops. Carefully move the cookies with a spatula to parchment-lined baking sheets. When all the dough is rolled out and cut, place in the refrigerator for 5 to 10 minutes. Remove from the fridge and bake the cookies for 10 to 12 minutes; they should be lightly golden brown on the edges. Let the cookies cool on the baking sheet for 5 minutes before transferring them to cooling racks.

Directions

~ Marla Meridith

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November 10, 2019

Recipe: Chocolate Peanut Butter Halloween Cookies