I have been wanting to make the cookie equivalent of those candy conversation heats for some time now. You know the ones I mean, they have the taste and texture of chalk, but are kind of cute.When I went to buy some for the photo shoot, I discovered that SweeTarts also make a version of conversation hearts, and if you’re a fan of that mouthwatering fusion of sweet and tart, you’ll love them. I was thinking of doing an iced cookie, and piping the messages on them, but my fine motor skills aren’t precise enough for detailed piping and besides, my #1 valentine doesn’t like iced cookies. So, onto plan B. I remembered seeing these cookie letter stamps online.
Even though these are a novelty cookie, I still wanted them to be as delicious as possible. I thought I would try making them with a shortbread cookie dough. I used Mindy Segal’s recipe from her exciting and edgy new book, Cookie Love. After making the dough, I rolled it out using my new precision sticks. These have changed my life. I have always had difficulty rolling dough evenly, and then I was reading an article by cookie maven Dorris Greenspan. She was talking about these dough rolling sticks. They come in 1/4 inch, 1/8 inch and 1/16 inch thicknesses. They are genius in their simplicity.After rolling out dough between 2 sheets of parchment, I froze the sheet of dough before cutting out the hearts. I stamped the cookies with their messages before baking, but as soon as they were done I realized that would not work. The cookies puffed up a bit during baking and the letters were not crisp and clear anymore. I decided to try stamping the cookies immediately after baking, before cooling, while they were still soft. To make it manageable, from a timing perspective, I only baked 6 cookies at a time, so that the cookies would not harden before stamping. These cookies are both adorable and delicious. I was thrilled with the results.
I love surprises. Well, I should clarify. I like good surprises, like finding out the sex of my babies, at the moment of their birth. Three of the greatest surprises of my life! It makes me sad that people have reveal parties and choose to forgo that moment of awe. A little too much over-sharing for my liking. Ok, social media rant over. Onto more important things.
Happy Valentines Day! We don’t make a big deal out of Valentines Day in our house, but I’d never say no to a little sweet treat. While many people believe the day should be marked with chocolate, I’m much more of a coconut –caramel kind of girl. But sometimes a little bit of chocolate is necessary.These cookies contain a little surprise. Along with the usual chunks of bittersweet chocolate, I mixed a big handful of Valrhona chocolate pearls into the dough. Little nuggets of crispy rice cereal enrobed in milk chocolate are totally unexpected but very welcome in a chocolate chip cookie. I ordered mine online. Callebaut also makes chocolate pearls. Their salted caramel crispearls are kind of astonishing (crunchy biscuit bits coated in salted caramel). If you can’t find them, chopped up maltasers or whoppers would make an excellent substitute. My friend Marla would love them!Can we talk about butter for a minute? Specifically, what does “room temperature” butter mean? How long a rest on the counter are we talking about here? When I’m baking, I’ll take the butter from the fridge first, slice it into 1/4 inch pieces. By the time I’ve gathered all the other ingredients, the butter will be perfect for creaming. Ten minutes is really all it takes. You want it to still be cool, but pliable. The whole point of creaming the butter with the sugar is to beat air into the dough. If your butter gets too warm, it won’t hold that air and you will end up with flat cookies.An ice cream scoop makes for even sized cookies.A light sprinkling of sea salt on top of each cookie before baking, because that’s how we roll around here. This is salt and serenity after all!