Tag Archives: Cookies

Malted Milk Cookies with Milk Chocolate and Pecans

Malted Milk Cookies on chocolateI have a big jar of Hoosier Hill Farm malted milk powder in my pantry. Pastry wizard Stella Parks, told me to buy it. She promised me I’d find all kinds of uses for it.Malted Milk Cookies stackedI adore the flavour of malted milk. I made malted milk drumstick ice cream cones a few years ago. For the uninitiated, a little primer on malted milk powder. All malt products come from barley. The grain is sprouted, then dried and ground. During this procedure, starches are converted to sugar and the end result is a sweet, dried grain powder. This is the base for much of the beer that is produced today.

The ground powder is  also combined with wheat flour, milk powder, salt and sometimes sugar to create malted milk powder. Some brands, like Ovaltine also add cocoa powder to the mix. Malted milk powder has caramel, toasty, roasted notes. The addition of milk powder to the blend adds a creamy rich dairy note. It enhances most baked goods, complementing both vanilla and chocolate flavoured goods.hoosier and ovaltineI decided to add some to cookies. I started with a recipe for Chewy Malted Milk Chocolate Cookies from Yvonne Ruperti over at Serious Eats.mise en placeI added some toasted pecans and switched out the honey for Barley Malt Syrup, to really boost the malt flavour. Honey or malt syrup help keep these cookies chewy. I also added a tiny sprinkle of flaked sea salt on top before baking. I’m considering mixing in some chopped Malteasers next time I bake these.

Instead of milk chocolate chips, I chopped up some Lindt milk chocolate bars. I really like the big chunks of milk chocolate studded throughout these cookies. A mix of milk and white chocolate would also be good. I think dark chocolate might be too overpowering. adding milk chocolateUsing a portion scoop ensures that you get uniform cookies that are all baked at the same rate. I used a 1.5 ounce (3 tablespoons) sized scoop.scoopingGently flatten the cookies with the palm of your hand. I added a tiny sprinkle of flaked sea salt to the top of each cookie. It balances all the sweetness perfectly.

These are a hefty, chewy, delicious cookie. Hints of caramel and a unique toasty roasted flavour keep them from being too cloyingly sweet. They are quite fantastic frozen, as my family can attest to. broken cookies

Click here to print recipe for Malted Milk Cookies with Milk Chocolate and Pecans.

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Smoked Almond Shortbread Sandwich Cookies

dipped 1cookies with jar of caramelized white chocolateI’m not going to lie. One of the reasons I wanted to make these cookies was that they gave me an excuse to buy one of these. I have always wanted a pastry docker. They look like so much fun to use. Of course the docker is not mandatory. You can always poke the dough with a fork to prevent it from puffing up. But a docker is so much more amusing. Plus, it doubles as a great back scratcher. DockingThe recipe for these comes from the brilliant mind of cookie wizard, Mindy Segal. I wrote about her book, “Cookie Love”, a few weeks ago.

I strongly urge you to bake these cookies very soon. My lame-ass description of these cookies can’t possibly live up to just how delicious they are. A filling of caramelized white chocolate buttercream and raspberry jam is sandwiched between two smoked almond shortbread cookies. To further embellish them, Mindy asks us to dip them  into bittersweet chocolate. I have learned to do exactly what Mindy tells me to. She has yet to lead me astray. circle 625 sqIf you are a passionate cookie person, you owe it to yourself, and your loved ones, to make these cookies. Admittedly, in typical Mindy style, there are a few recipes required to produce these cookies, but you can spread the work out over 2 days if you like.

Start with the dough. You will need to grind salted smoked almonds with some all purpose flour in the food processor.Cookie IngredientsGround almonds and flourDo yourself a favour and roll out dough between 2 sheets of parchment paper while the dough is still soft. Then, chill dough and cut into shapes.Cookie Dough 1Divide dough into 2I drew a rectangle on my parchment paper, so I would know exactly how much to roll it out. rolling dough 1
rolling dough 2cutting cookies into squaresThe caramelized white chocolate filling begins with roasting good quality white chocolate in the oven for about 20 minutes. Give it a stir and continue roasting and stirring until it looks like peanut butter. You can buy caramelized white chocolate if you wish to save some time. White ChocolateCaramelizing 1Caramelizing 2Caramelizing 3About 1/4 cup of the caramelized white chocolate is incorporated into a butter and icing sugar frosting. To make your life easier, put frosting into a piping bag, fitted with a round tip. Mindy also gives a recipe for making your own raspberry preserves, but I decided to use a good quality store bought raspberry jam.

Start by piping a W on half the cookies. Piping buttercream 1Piping buttercream closeupDollop on a scant spoonful of raspberry jam and swirl with the buttercream. Raspberry jamjam closeupswirling jamTop each frosted cookie with a lid and chill just until filling firms up. Then dip in chocolate and chill to set the chocolate. dipping

Click here to print recipe for Smoked Almond Shortbread Sandwich Cookies. Smoked Almond Shortbread Sandwich Cookies.

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Cinnamon Brickle Rugelach

with tea 2 dpiAccording to my sister Bo, if I post any more of Melissa Clark‘s recipes I will be veering dangerously close into stalker territory. We both have a bit of a girl crush on Melissa. She is pretty awesome. To date, I have posted 9 of her recipes on my blog. I think that 10 is the line I must not cross or the restraining order will be shortly forthcoming.

Not to worry Melissa, I have a new girl crush. Her name is Mindy Segal. Although her book, Cookie Love, was released in 2015, for some reason, I just discovered it last month. Which, for a cookie fanatic like me, is kind of surprising. Mindy has turned the cookie world on it’s ear, taking the classics and updating them into fun and most decidedly delicious little bites.

Deciding which cookie to bake first, from this gem of a book, was not easy. As you can see, I have bookmarked lots.cookie loveThis is not a book for those looking for simple mix and scoop cookies. Many of the recipes in this book involve multiple steps and several “mini recipes” within a recipe. If that sort of thing bugs you, then this is not the book for you. If you are looking to up your cookie game, and enjoy spending time in the kitchen, creating little master pieces, then look no further, you have found your guru.

I decided to start with her cinnamon brickle rugelach. Rugelach, for the uninitiated, are a small Jewish pastry, of Eastern European origin. You can learn more about the history of rugelach in this post.

For these cookies you need to make a cream cheese dough, cinnamon nut brickle, and caramel sauce. All three of these components can be done several days ahead and you can assemble and bake the rugelach on another day if you like.

I started with the caramel sauce. Mindy’s recipe makes a generous 4 cups, and you really only need about 1/4 of this amount for the rugelach. But the caramel sauce keeps in the fridge for 6 months and it’s always a good idea to have some caramel sauce around in case of emergency.  I don’t know about your emergencies, but some of mine can be resolved with a spoonful of salted caramel sauce. You can of course buy caramel sauce in a jar, but please don’t. Homemade is so much better. caramel sauceWhile the caramel sauce is cooling, make the cream cheese dough.cream cheese doughcutting circleThis is a supple dough, easy to roll, with no cracking. Mindy suggests you roll it into a rectangle and then cut it into triangles. I read her instructions for doing this 3 times and could not figure it out. Geometry was never my strong suit. I decided to form mine into a circle, and used a 13 inch round plate to make my circle perfect, because that’s how we roll around here.

The dough needs to chill for about 30 minutes before you can make the rugelach, so go on to the cinnamon nut brickle. Brickle refers to something with little elasticity; hence it is easily cracked or fractured or snapped. Does anyone else remember Butter Brickle Ice Cream from their childhood? My mom used to buy the “light” version and we’d end up eating twice as much.

We’re essentially making nut toffee here. Butter, sugar and cinnamon are heated until melted. Mixed salted nuts are coated in this concoction and then tipped out onto a baking sheet to harden.nut brickleThen get out the food processor and make some noise. There will be leftover brickle after forming your rugelach. It will keep for over a month, and is excellent on yogurt or ice cream, in case of another emergency.chopped brickleNow for some fun.

 

I altered Mindy’s recipe slightly, using less caramel sauce and less brickle than she does. spreading caramel saucesprinkling brickleA pastry wheel or pizza cutter make quick work of forming the wedges. You could also use a sharp knife. cutting rugelachrolling rugelachMake sure you brush with beaten egg whites so that the cinnamon sugar will stick. Mindy topped her rugelach with more brickle, but I found that most of it just fell off and burned on the baking sheet, so I left that step out. I did however, sprinkle them lightly with flaked sea salt (Maldon), before baking. The salt really balances out the sweetness of the caramel sauce and brickle filling. ready for bakingThe rugelach will ooze quite a bit of their filling so don’t be alarmed. Those little pools of ooze will harden into a delicious toffee. Keep a ring of the toffee around each rugelach for a more delicious treat. caramel oozing on baking sheet

Click here to print recipe for Cinnamon Brickle Rugelach.

with tea 1one rugelach

 

 

 

Salted Caramel Apple Hamentashen

Salted Caramel Apple hamentashen 1FI’m not quite sure how I feel about the live-action remake of  Beauty and the Beast (to be released March 17). The original is time honoured and perfect. Frankly, I’m worried. Sometimes you shouldn’t mess with a classic. Remember Lindsay Lohan in the remake of Parent Trap? Jackie Chan as the updated Mr. Miyagi in Karate Kid ? Billy Bob Thornton in Bad News Bears? Enough said.

But sometimes messing with the classics works. Traditional hamentashen are filled with either prune or poppyseed filling. In this updated version, apples are cooked down to a thick sauce. A big scoop of dulce de leche and a judicious sprinkling of salt are added and the resulting filling is quite sublime. I have to give credit for this filling to the talented blogger Tori Avey. It was her genius idea. I just took it and wrapped it in a buttery almond shortbread shell.with a latteGrating Applesapples cooked downadding dulce de leche

Click here to print recipe for Salted Caramel Apple Hamentashen.

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Dried Cherry and Pecan Hamentashen

with a cup of teaHamentashen are the traditional treat baked for the Jewish holiday of Purim, which falls on Sunday March 12 this year. Essentially, the Festival of Purim commemorates a time when the Jewish people living in ancient (4th century BCE) Persia were saved from extermination. If you’re curious to learn more about Purim, check out a more thorough post I wrote in 2012.

I’ve been busy creating  and this year I have 3 delicious hamentashen recipes to share with you over the next few days. Dried Cherry and Pecan, Poppyseed and Salted Caramel Apple. All 3 stacked 72dpiMy childhood Purim memories consist of store bought hamentashen. My mom bought them from Open Window Bakery in Toronto. They made two varieties, prune and poppyseed. My sisters and I vastly preferred the poppyseed filing. Home-made hamentashen didn’t enter my life until I got married. My husband’s aunts, Carol and Jenny, made their own hamentashen. Tender little triangles brimming with a prune-raisin filling and covered in honey and walnuts. I felt like I’d entered an alternate universe. But a universe I was thrilled to be indoctrinated into . All hamentashen should be topped with toasted nuts. Because, crunch!dried fruit in jarThis hamentashen is my twist on their classic recipe. I halved the amount of prunes in the filling and replaced it with dried cherries. The original strawberry jam was swapped out for sour cherry preserves. And then I went really rogue with the dough! I used a butter dough. Carol and Jenny’s hamentashen dough is made with oil, so if you’re looking for a dairy free option, Aunt Carol’s Hamentashen Dough is a great option.before choppingafter choppingThis dough recipe comes from Uri Scheft’s new book, Breaking Breads. It is essentially an almond shortbread cookie dough which gets rolled quite thin.

I created this video to show you how to fill and shape the hamentashen.

Bite through the crisp buttery almond shortbread shell to reveal the sweet-tart dried cherry filling. The honey-pecan topping make these hamentashen very special.Dipped

Click here to print recipe for Dried Cherry and Pecan Hamentashen.

5 hamentashen