I’m not feeling so chatty these days so, I’ll get you right to the point. Make these. Eat these. Thank me later!
3/4 c. melted butter
1 c. brown sugar
3/4 c. caster sugar
1 egg yolk
1/2 t. vanilla
1 3/4 c. flour
1/4 c. dark cocoa powder
1/2 t. sea salt
1/2 t. baking soda
1/2 c. white chocolate chips
1/2 c. milk chocolate chips
350 F / 180 F
- Combine sugar and butter in stand mixer. Add eggs and beat until mixture lightens in color. Add vanilla.
- Sift in dry ingedients and combine until a dough forms.
- Fold in chocolate chips.
- With a large ice-cream scoop, scoop balls of dough onto a lined cookie sheet closely together. When the dough is finished, freeze the balls of dough on the trays until they’re rock hard.
- Store the ones you’re not going to bake right away in a freezer safe bag and bake the rest for 15 minutes. The cookies should be a bit raw still. As they cool, the dough will cook further and become a soft cookie in the end.
I’ve taken up being a substitute teacher again here in the states to save for school and between remembering how magically weird kids can be sometimes and then remembering how quickly it can wear off, I’ve managed to make these cookies. They’re spicy, soft, chewy, and pack a punch when you add candied ginger gems to them. If you don’t like the spice of ginger in large quantities, maybe take a rain check on candying your ginger and just add freshly grated or powdered ginger in your dough instead.
1:1 parts water and sugar
cubed bits of peeled ginger
- Peel the ginger roots and cut it up into small bite size bits. A half size of your pinky nail is a good measurement.
- Bring the water and sugar mixture to a boil.
- Add ginger. Reduce to a simmer.
- Simmer for 10 minutes.
- With a slotted spoon, dish them out onto parchment paper and let dry a bit. Roll the pieces in caster sugar and set aside.
1 c. dark brown sugar
3/4 c. unsalted butter, softened
1/4 c. molasses
2 1/4 c. ap flour
2 t. baking soda
1 t. ground cinnamon
1/2 t. ground cloves
1/2 t. cardamom
pinch of salt
1/2 c. candied ginger pieces
caster sugar for rolling dough in
350 F / 180 C
- Cream the wet ingredients together (egg, butter, sugar, molasses).
- Add the dry ingredients, but not the candied ginger.
- If using a stand mixer, mix the dough until the flour combines and the dough becomes dark and wet again. Might take a minute or two. If using a bowl and spoon, work it until you get the same result.
- Once your dough is fully combined, mix in the candied ginger with a spatula or wooden spoon.
- Roll into teaspoon size balls and then roll in sugar until evenly coated. Stick a few more pieces of candied ginger into the tops if you want and then gently press them into thick disks.
- Bake for 10-12 minutes. Just until dry and spongy.
These meringues are the best alternative to coffee I’ve ever had. I don’t even like coffee. Dessert for breakfast, however, is another story. If it happens to be coffee flavored, I guess I’ll live.
They’re easy, quick and basic. On a day like today, I need basic. The energy boost isn’t half bad either.
ESPRESSO MERINGUES: makes 15-20 meringues
3 egg whites
1/8 t. salt
3/4 c. granulated sugar
1-2 T. instant espresso powder
- In a stand mixer with the whisk attachment, beat the whites and salt to stiff peaks. When you lift the whisk from the mixture it should keep it’s point.
- In a separate bowl, combine the sugar and espresso powder.
- Still whisking, gradually add the sugar mixture one tablespoon at a time until the mixture is stiff, fluffy and glossy. Spoon the mixture into a piping bag with desired tip.
- On a baking tray lined with parchment paper, pipe small/medium mounds. As you near the end, pull up quickly to get the little curl on top.
- Bake at 285 F / 140 C for 30-40 minutes or until they appear crispy on the outside. Depending on the size of them, you may need more or less time.
I bought some new vanilla paste and Irish butter yesterday because things like that get me excited. To each their own, I guess. Anyway, since cookies were on the agenda, vanilla cookies with butter were now on the agenda. Shortbread it is!
On my way to make my vanilla shortbread I got sidetracked by some pistachios, and then cranberries, and then oranges. By the time I got to my mixer it looked like a Harry & David gift box had thrown up on my counter. Just like that, my vanilla shortbread got an upgrade
For something so simple, they are flawlessly delicious. Butter is better as they say. Not to mention, they’re quick and easy to make. If you’re like me, it’ll be your savior when you laze around all day dreading a party you never fancied in the first place and you now have only 2 hours to pull your shit together. So, from my procrastination station to yours, I gift you these cookies. You’re welcome.
SHORTBREAD COOKIES: makes 12-14 cookies
1 c. good quality softened butter (not melted)
1/2 c. granulated sugar
pinch of salt
1 1/2 t. vanilla bean paste (or 2 vanilla beans worth)
2 c. all purpose flour
1/2 c. dried cranberries or cherries
1/2 c. shelled pistachios
1 t. orange zest
350° F / 180° C
- Cream the butter and sugar. Add the vanilla.
- Sift in the flour and salt and mix on medium speed for about 1 minute until it comes together. You may wonder if you’ve done it right because it starts out very crumbly.
- Add the cherries, pistachios and zest. Mix until just combined.
- Form dough into an even log about 12 inches long and roll in parchment paper.
- Either freeze or chill until dough is firm all the way through.
- Slice cookies off at your preferred thickness and bake for 10-15 minutes until just golden brown. Cooking time depends on how thick you cut them.