cookies

Bready or Not: Double Pecan Thumbprint Cookies

Posted by on Jan 6, 2021 in Blog, Bready or Not, cookies, nutty | 0 comments

These Double Pecan Thumbprint Cookies take some extra work, but that is evident in their final appearance and flavor.

Bready or Not: Double Pecan Thumbprint Cookies

Seriously, these cookies are amazing. The shortbread-like base is filled with frangipane and crowned with a pecan. You get layers of flavor and texture in a single bite.

Bready or Not: Double Pecan Thumbprint Cookies

“What is frangipane?” you may ask. It’s an almond custard found in various fine European baked goods. You’ll find it in past Bready or Not recipes like last week’s Galettes Des Rois.

Bready or Not: Double Pecan Thumbprint Cookies

I wouldn’t rate this recipe as difficult, just outright laborious.

Bready or Not: Double Pecan Thumbprint Cookies

Plan to make these cookies over a day or a few days, and then try to space out the eating of the cookies like that, too. They are sooo dangerously good.

Bready or Not: Double Pecan Thumbprint Cookies

Modified from the original found in Bon Appetit December 2018/January 2019.

Bready or Not: Double Pecan Thumbprint Cookies

There’s no denying these cookies take extra work, but they look like it and taste like it! A shortbread-like base is topped with luscious from-scratch frangipane with a whole pecan crown. These cookies are delicious decadence.
Course: Dessert, Snack
Cuisine: American
Keyword: cookies, pecans
Author: Beth Cato

Equipment

  • food processor
  • stand mixer

Ingredients

Frangipane

  • 2 cups pecan halves
  • 1/3 cup white sugar
  • 1 large egg white
  • 2 Tablespoons unsalted butter room temperature
  • 1 teaspoon espresso powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon almond extract

Dough and Assembly

  • 1 1/4 cups all-purpose flour
  • 1 teaspoon kosher salt
  • 1/2 teaspoon baking powder
  • 3/4 cup unsalted butter (1 1/2 sticks) room temperature
  • 1/4 cup white sugar
  • 3/4 cup confectioners' sugar divided; plus more for serving, if desired
  • 1 large egg yolk
  • 1 teaspoon vanilla extract or vanilla paste

Instructions

Make the Frangipane

  • (This stage can be done as much as 3 days ahead of time. Cover the finished frangipane and store it in the fridge. There will be leftovers, but it’s great toasted on bread or mixed into other cookie dough recipes.)
  • Preheat oven at 350-degrees. Line a small rimmed baking sheet with foil. Spread out the pecans on it to mostly be in a single layer. Lightly toast them for a total of 6 to 8 minutes, with a pause in the middle to stir them. Let the pecans cool. Set aside 1 1/4 cups to go into the cookie dough.
  • Pulse the 3/4 cup of pecans and white sugar in a food processor until nuts are very finely ground, which will take less than a minute (don’t let them become paste!). Divide the egg, adding the egg white to the processor; place the yolk in a small bowl, add a sprinkle of sugar to help preserve it, then stash it in the fridge to go into the dough later.
  • Into the food processor, add the butter, espresso powder, salt, and almond extract. Pulse until everything is smooth and combined. Scrape the frangipane into a small bowl and chill for anywhere from 30 minutes (minimum) to 3 days.

Cookie Dough

  • In the clean food processor, pulse the flour, salt, baking powder, and 1 cup of the reserved pecans until nuts are very finely ground, about 1 minute. (Note that there is still 1/4 cup of pecans reserved for topping the cookies.)
  • In the bowl of a stand mixer, beat the butter, white sugar, and 1/4 cup confectioners’ sugar until light and fluffy, about 4 minutes. Add in egg yolk and vanilla. Gradually mix in the dry ingredients until just incorporated, about 1 minute.
  • Cover bowl with plastic wrap and chill dough until it is firm enough to be scooped and hold its shape, 30 to 45 minutes.

Make the Cookies

  • Set oven racks in upper and lower thirds, and preheat at 350-degrees. Line two large baking sheets with parchment paper.
  • Place 1/2 cup confectioners’ sugar in a bowl. Scoop out dough by the tablespoon and roll into balls, then roll in confectioners’ sugar, knocking off any excess. Set balls on baking sheets, spaced a few inches apart.
  • Bake cookies for 6 to 8 minutes, until puffed but edges are still soft. Remove sheets from oven. Make an indentation in the center of each cookie with the handle end of a wooden spoon or a similar heatproof object. Spoon a heaping 1/2-teaspoon of frangipane into each well and top with a pecan half from the reserved 1/4 cup.
  • Return cookies to oven and continue to bake until edges are set and very lightly browned, 6 to 8 minutes more. Let cool on baking sheets.
  • If desired, serve with a dusting of extra confectioners’ sugar on top. Cookies keep well in a sealed, room temperature container for up to 5 days.

OM NOM NOM!

    Read More

    Bready or Not: Lebkuchen

    Posted by on Dec 16, 2020 in Blog, Bready or Not, cookies | 0 comments

    It’s my understanding that there are likely thousands of Lebkuchen recipes in the world, and here is mine.

    Bready or Not: Lebkuchen

    This traditional German Christmas cookie is like a gingerbread cookie, but is a lot more complex due to the spices used and the citrus mixed in.

    Bready or Not: Lebkuchen

    Even the glaze adds to that wonderfully fresh citrus flavor, as it has a bit of lemon juice mixed in.

    Bready or Not: Lebkuchen

    The only somewhat odd ingredient is chopped-up candied orange. I actually cut up a whole-slice version that Trader Joe’s sells at the holidays, but otherwise candied orange should be found near fruitcake ingredients at many grocery stores.

    Bready or Not: Lebkuchen

    Note that this cookie dough needs to chill for a full day. That gives the flour time to develop and for the spices to really do their thing.

    Bready or Not: Lebkuchen

    And trust me, you want their thing done. These are awesome cookies, sure to delight and surprise anyone who digs in.

    Modified from a recipe printed in Cooking Light Magazine, December 2008.

    Bready or Not: Lebkuchen

    This take on the classic German holiday cookie is packed with complex spices and citrusy notes. Note that the dough needs to chill for a full day prior to baking. The final result is firm and chewy when fresh, and after about two days, they firm up more but remain delicious.
    Course: Dessert, Snack
    Cuisine: German
    Keyword: cookies, gingerbread, holiday, lemon
    Author: Beth Cato

    Ingredients

    Cookies

    • 3/4 cup brown sugar packed
    • 1/2 cup honey
    • 1/4 cup unsalted butter half stick
    • 1/4 cup dark molasses
    • 2 teaspoons espresso powder
    • 1 large egg
    • 3/4 cup ground almonds sifted
    • 1/2 cup candied orange slices chopped, or candied orange peel
    • 3 1/2 cups all-purpose flour 15.75 ounces
    • 1 teaspoon ground cinnamon
    • 1/2 teaspoon baking soda
    • 1/2 teaspoon ground cardamom
    • 1/2 teaspoon ground cloves
    • 1/4 teaspoon ginger
    • 1/8 teaspoon salt

    Glaze

    • 3/4 cup confectioners’ sugar
    • 2 teaspoons lemon juice
    • 1 1/2 teaspoons water

    Instructions

    • In a medium saucepan on medium heat, constantly stir together the brown sugar, honey, butter, and molasses until the sugar is dissolved. Make sure it doesn’t come to a boil. Transfer the mixture to large bowl and let it cool to room temperature.
    • Add the espresso powder and egg to the cool sugar mixture. Follow that up with the ground almonds and candied orange bits.
    • In a separate bowl, stir together the rest of the dry ingredients. Gradually combine the two bowls until just mixed. Lift it up and knead it for a minute or so to make sure no flour remains at the bottom.
    • Wrap dough in plastic wrap and stash in the fridge for at least a day.
    • Preheat oven at 325-degrees. Cover two large baking sheets with parchment paper.
    • Divide dough into 4 portions. Keep the other portions chilled while rolling 1 out into a 8×6-inch rectangle. Cut (a pizza slicer or bench knife are great) into 3×1-inch bars. Transfer to baking sheet, setting them an inch apart.
    • Bake for about 20 minutes, or until firm. If cooking both sheets at once, switch their positions about halfway through.
    • As soon as the cookies are out, mix up the glaze. Drizzle glaze back and forth over the warm cookies. Let glaze set for an hour before packing up cookies in sealed containers.

    OM NOM NOM!

      Read More

      Bready or Not Original: Honey Spritz Cookies

      Posted by on Dec 9, 2020 in Blog, Bready or Not, cookies | 0 comments

      These Honey Spritz Cookies are perfectly sweet, and with some added sanding sugar, will make cookie plates bright this holiday season!

      Bready or Not Original: Honey Spritz Cookies

      I have a love and hate relationship with my cookie press. Sometimes I try to use it for recipes and it is a disaster. Not so with this recipe!

      Bready or Not Original: Honey Spritz Cookies

      This dough was soft and dreamy to work with. I can only hope that you have a similar experience.

      Bready or Not Original: Honey Spritz Cookies

      As I used a tree-shaped disc to make my cookies, I added some green sanding sugar. The fun thing about this recipe is that you can make it any time of year and customize it to the season.

      Really, the most difficult thing about this recipe was rearranging my fridge to fit in the cookie sheets for their chill time.

      Bready or Not Original: Honey Spritz Cookies

      Use a cookie press to create delicious cookies! These treats are perfectly sweet.
      Course: Dessert, Snack
      Keyword: cookie press, cookies, holiday
      Servings: 40 cookies
      Author: Beth Cato

      Equipment

      • cookie press
      • 2 large cookie sheets

      Ingredients

      • 2 cups all-purpose flour
      • 1/2 teaspoon baking powder
      • 1/4 teaspoon salt
      • 1/2 cup unsalted butter 1 stick
      • 1/3 cup white sugar
      • 1 large egg room temperature
      • 1/4 cup honey
      • 1 teaspoon vanilla extract
      • sanding sugar or coarse sugar or other edible decorations

      Instructions

      • Place two cookie sheets in fridge to completely chill.
      • Arrange oven racks at top and bottom of oven, then set to preheat at 350-degrees.
      • In a medium bowl, stir together flour, baking powder, and salt. Set aside.
      • In a large mixing bowl, beat the butter and sugar until light and fluffy. Add the egg, honey, and vanilla. Gradually add in the dry mixture until just combined. Dough will be super-soft.
      • Cookie presses vary in how they work–fill the device with dough, however required, and add decorative disk or nozzle. Press out cookie dough directly onto the cold cookie sheets, spacing 1-inch apart.
      • If desired, add colorful sanding sugar or other decorations. Bake for 7 minutes. Switch placement of cookie sheets within oven. Bake for another 7 minutes, until set. Let cool on pans for about 5 minutes then transfer to racks to completely cool.
      • Store in sealed containers at room temperature.

      OM NOM NOM!

        Read More

        Bready or Not: Noel Cookies

        Posted by on Dec 2, 2020 in Blog, Bready or Not, cookies, nutty | 0 comments

        We made it to December! Let’s celebrate with these Noel Cookies.

        Bready or Not: Noel Cookies

        These cookies are a fun mixture of textures and flavors. Chopped nuts crust a soft cookie, everything complemented by a zing of jam.

        Bready or Not: Noel Cookies

        I used good ol’ Smuckers strawberry preserves for this recipe and avoided large chunks of fruit. Really, use whatever jam you like!

        Bready or Not: Noel Cookies

        I was a bit concerned about how these cookies would travel to my husband’s work. I didn’t want jam to get everywhere and make a sticky mess. I found, though, that the dabs of jam stayed put and that waxed paper between the stacked cookies kept everything from going sticky.

        Bready or Not: Noel Cookies

        These cookies will keep for at least 3 days in sealed containers. They might last longer, but you’ll need to test your restraint to find out!

        Recipe modified from Taste of Home Best Holiday Recipes 2008.

        Bready or Not: Noel Cookies

        These jam-filled cookies look bright and cheery for holiday cookie plates! Recipe makes about 40 cookies.
        Course: Dessert, Snack
        Cuisine: American
        Keyword: cookies, walnuts
        Servings: 40 cookies
        Author: Beth Cato

        Equipment

        • teaspoon scoop
        • parchment paper

        Ingredients

        • 1/4 cup unsalted butter half stick
        • 1/4 cup shortening
        • 3/4 cup white sugar
        • 1 egg
        • 1 teaspoon vanilla extract
        • 2 2/3 cup all-purpose flour
        • 1/2 teaspoon salt
        • 1/4 teaspoon baking powder
        • 1/4 teaspoon baking soda
        • 1/2 cup sour cream
        • 3/4 cup finely-chopped nuts
        • 1/3 cup seedless fruit jam or preserves, avoid big chunks

        Instructions

        • Preheat oven at 350-degrees. Line cookie sheet with parchment paper.
        • In a big bowl, cream together the butter, shortening, and sugar until light and fluffy. Beat in the egg and vanilla.
        • In another bowl, stir together the flour, salt, baking powder, baking soda. Gradually mix the dry ingredients into the butter mixture while also intermittently adding in the sour cream.
        • Use a teaspoon scoop to measure the dough. Roll into balls, then roll each ball in the chopped walnuts. Place cookies about 2 inches apart on cookie sheet. Use the end of a wooden spoon or another kitchen tool to create a deep indentation in the middle of each cookie. Add a dollop of jam to fill each well.
        • Bake for 10 to 12 minutes, until set. Let cool on cookies sheet for a few minutes, then move to rack. Store in a sealed container with waxed paper between the layers. Keeps for at least 3 days.

        OM NOM NOM!

          Read More

          Bready or Not Original: Pumpkin Pie Biscotti

          Posted by on Oct 28, 2020 in Blog, Bready or Not, breakfast, chocolate, cookies, pumpkin | 0 comments

          The 2020 pumpkin theme ends with a perfect fall treat: Pumpkin Pie Biscotti.

          Bready or Not Original: Pumpkin Pie Biscotti

          These things are dangerously good, and yes, they really do taste like pumpkin pie–in crisp, crunchy form.

          Bready or Not Original: Pumpkin Pie Biscotti

          I always keep pumpkin kernels around. I always use them in my Healthy Breakfast Cookies and in other things I make for myself, including salads. Use unsalted ones, if you can, or reduce the salt in the recipe.

          Bready or Not Original: Pumpkin Pie Biscotti

          Like all biscotti, these are great not simply because they are delicious, but because they should keep quite well if kept in a sealed container.

          Bready or Not Original: Pumpkin Pie Biscotti

          Enjoy these twice-baked treats with your hot drink of preference and feel appropriately autumnal.

           

          Bready or Not Original: Pumpkin Pie Biscotti

          These perfectly-autumn biscotti embody mild flavors of pumpkin and spice. Dip them in a refreshing hot drink for the perfect breakfast or midday snack!
          Course: Breakfast, Snack
          Cuisine: American
          Keyword: biscotti, chocolate, cookies, pumpkin
          Author: Beth Cato

          Ingredients

          • 4 Tablespoons unsalted butter half stick, softened
          • 2/3 cup white sugar
          • 1 1/4 teaspoons pumpkin pie spice
          • 3/4 teaspoon ground cinnamon
          • 1 1/2 teaspoons baking powder
          • 1/2 teaspoon salt
          • 1 large egg room temperature
          • 1/2 cup pure pumpkin puree
          • 2 cups all-purpose flour
          • 1/2 cup unsalted pumpkin kernels also called pepitas
          • 3/4 cup semisweet chocolate

          Instructions

          • Preheat oven at 350-degrees. Line a large baking sheet with parchment paper.
          • In a large mixing bowl, blend the butter, sugar, pumpkin pie spice, cinnamon, baking powder, and salt, until smooth and creamy. Mix in the egg and pumpkin puree. Gradually mix in the flour followed by the pumpkin kernels.
          • Divide dough in half. Place each piece spaced out on parchment. Dough will be very sticky, so shape with plastic spatula or greased or floured hands into 1-inch high flat rectangular logs.
          • Bake biscotti for 25 minutes. Remove from oven and let set for 5 minutes. Use a long bread knife and slice down--don't saw--into long, even cookies. Space out cookies upright, if possible, or lay on sides.
          • Bake for another 25 minutes; if cookies are laying on sides, flip them to other side halfway through. Set out on stove or counter to cool and dry for several hours.
          • Melt chocolate in microwave or using a double-boiler on the stove. Drizzle chocolate over the ends of the biscotti and set again on parchment to set.
          • Store biscotti in sealed containers at room temperature for days or weeks.

          OM NOM NOM!

            Read More

            Bready or Not Original: Pumpkin Spice Espresso Cookies

            Posted by on Oct 14, 2020 in apples, Blog, Bready or Not, cookies, pumpkin | Comments Off on Bready or Not Original: Pumpkin Spice Espresso Cookies

            These Pumpkin Spice Espresso Cookies look a perfect autumnal orange and taste like fall, too–with an added kick of espresso.

            Bready or Not Original: Pumpkin Spice Espresso Cookies

            I love pumpkin recipes that use a whole can of puree. No messing with leftovers, y’know? This recipe will use a full 15-ounce can!

            Bready or Not Original: Pumpkin Spice Espresso Cookies

            The pumpkin flavor comes through in the baked cookies, too, along with warm spices and coffee.

            Expect a texture that is light and cakey in the mouth, and slightly tacky to the fingertips. That’s pretty common with pumpkin cookies–or ones with applesauce, and this recipe includes both.

            Bready or Not Original: Pumpkin Spice Espresso Cookies

            I stored these cookies in the fridge because I live in Arizona and my kitchen is warm through fall, but these should keep fine at room temperature elsewhere.

            Bready or Not Original: Pumpkin Spice Espresso Cookies

            The recipe does make about 50 cookies, but as light and delicious as they are, they might not last that long at all.

            Bready or Not Original: Pumpkin Spice Espresso Cookies

            These pumpkin-packed cookies are soft and chewy, with a lovely crust of coarse sugar on top. Makes about 50 tablespoon-sized cookies.
            Course: Dessert, Snack
            Cuisine: American
            Keyword: cookies, pumpkin
            Servings: 50 cookies
            Author: Beth Cato

            Equipment

            • tablespoon cookie scoop
            • parchment paper
            • waxed paper

            Ingredients

            • 3 cups all-purpose flour
            • 1 teaspoon baking powder
            • 1 teaspoon baking soda
            • 1 teaspoon salt
            • 2 large eggs room temperature
            • 15 ounces pure pumpkin puree
            • 2 cups light brown sugar packed
            • 1/4 cup unsalted butter (4 Tablespoons) room temperature
            • 1/2 cup applesauce
            • 2 Tablespoons half & half or milk
            • 1 Tablespoon pumpkin pie spice
            • 2 teaspoons espresso powder
            • 2 teaspoons vanilla extract
            • turbinado sugar for top

            Instructions

            • Preheat oven at 375-degrees. Line large cookie sheets with parchment paper.
            • In a medium bowl, mix together the flour, baking powder, baking soda, and salt. Set aside.
            • In a large mixing bowl, beat together the eggs, pumpkin, brown sugar, butter, and applesauce. Add the half & half, pumpkin pie spice, espresso powder, and vanilla, until well combined. Gradually mix in the dry ingredients.
            • Use a tablespoon scoop to dollop dough onto the parchment paper, spacing out to allow for slight spread. Sprinkle turbinado sugar over the tops.
            • Bake for 9 to 11 minutes, until the tops are dry and set. Move to a rack to completely cool.
            • Cookies will be slightly tacky, as many pumpkin cookies are, and should be stored with waxed paper between the layers to prevent them from sticking together. Store in a sealed container at room temperature or in the fridge.

            OM NOM NOM

              Read More