C is for Cookie

Last night, I seriously couldn't help but feel like the cookie monster. The class made about 14 different varieties of cookies, and I of course tried them all. It was bliss...even if my waistline doesn't agree!

Some notes on making cookies:
-The more moisture in the cookie, the softer it is
-A dough with a high sugar and fat content will yield a pliable dough with low moisture
-Long baking time will yield a crisper cookie
-The more eggs in a cookie, the chewier it will be
-High sugar content increases spread of the cookie batter
-Low oven temperature also increases cookie spread (the fat melts before the eggs have a chance to coagulate)

Cookie Mixing Methods:
1. Creaming - Combine fat and sugar and cream with a mixer until blended. Then mix in eggs and liquid. Finally, sift in flour and leaveners. Ex. Chocolate Chip Cookies
2. One-Stage - Combine all room-temperature ingredients. Used mostly in commercial bakeries
3. Sponge - Whip room-temperature eggs with sweetener until proper peaks are achieved. Fold in the remaining ingredients. Ex. Meringues
4. Straight Mix - Combine all wet ingredients in one bowl and all dry ingredients in another. Combine. Ex. Peanut Butter Cookies

Now...recipes!

Checkerboard Cookies: Yields about 24 cookies
Chocolate Dough:
4 Tbsp butter, softened
1/2 cup maple crystals
1/16 tsp salt
1 egg
1/4 tsp baking soda
1 Tbsp almond milk
1/4 tsp almond extract
1 cup unbleached all-purpose flour
1/4 cup cocoa powder
(Note: This recipe will yield more than the vanilla dough recipe. Also, it will be a bit moister and have more of a rise when it bakes. Alternatively, try making it with 6 Tbsp of softened butter and no almond milk)
Vanilla Dough:
8 Tbsp butter, softened
1/4 cup maple crystals
1/16 tsp salt
1 egg, separated
2 tsp vanilla
1 cup unbleached all-purpose flour
1/4 tsp baking powder
(Note: This dough will be a little dry. Try adding 1 Tbsp almond milk when you add the egg yolk and vanilla)

For Chocolate Dough:
1. In a large bowl, beat butter, maple crystals and salt until well-combined. Add egg, baking soda, almond milk and almond extract. Mix until smooth.
2. In another bowl, sift together flour and cocoa powder. Gradually mix into butter mixture and stir until just combined.
3. Wrap dough in plastic wrap and refrigerate at least 15 minutes.

For Vanilla Dough:
4. In a large bowl, beat butter, maple crystals and salt until light and fluffy. Add egg yolk and vanilla and mix until combined.
5. In another bowl, sift together flour and baking powder. Gradually mix into butter mixture and stir until just combined.
6. Wrap dough in plastic wrap and refrigerate for at least 10 minutes, or until firm.

Production:
7. On a lightly floured surface, cut vanilla dough in half and roll each into a log about 3/4 to 1 inch thick. Do the same with the chocolate dough. (I actually ended up pinching mine into the correct shape because the dough was a little stiff)
8. On parchment paper, lay out one log of chocolate dough. Brush the top with egg white and lay a log of vanilla dough on top. Next, lay out a log of vanilla, brush with egg white, and lay the last log of chocolate on top. To adhere the two logs together, brush the side of one log and stick to the other. This will yield a checkerboard look.
9. Wrap the dough in the parchment paper, gently pressing the dough to seal it together. Roll as you press to square off edges. Refrigerate until firm, about 15-20 minutes.
10. Slice dough about 1/4 inch thick and place on parchment-lined baking sheets. Bake for 6-10 minutes at 350 degrees, remove to cooling rack and allow to cool fully before enjoying.

I know these look daunting, but they are not hard at all! Give them a try.


Walnut Tea Crescents: Yields about 24 cookies
1 cup unsalted butter, softened
1/2 cup powdered maple crystals
1 and 1/2 tsp vanilla extract
1/8 tsp salt
1 cup unbleached all-purpose flour
1 cup whole wheat pastry flour
1/4 cup brown rice flour (I'm pretty sure that you could substitute whole wheat pastry flour for this)
3/4 cup lightly chopped walnuts
1/2 cup powdered maple crystals or powdered white sugar

1. Preheat oven to 350 and line to baking sheets with parchment paper.
2. Cream butter and maple crystals using a mixer until fluffy and well-combined. Add vanilla and salt and continue to stir until mixed.
3. In a separate bowl, sift together flours. Slowly incorporate them into the butter mixture. Gently stir in walnuts. Cover and refrigerate dough 10-15 minutes.
4. Using a small scoop or spoon, scoop out 1-2 Tbsp of dough and form into crescent "c" shapes. Place on prepared pans.
5. Bake about 6 minutes. Rotate pans and continue baking 5-6 minutes longer, or until firm to the touch. Cool slightly and then toss in powdered maple crystals or powdered sugar to coat. Let cool completely.


I would like to conclude this ode to cookies with lyrics from one of the greatest songs of my childhood:
Who stole the cookies from the cookie jar?
Abbey stole the cookies from the cookie jar!
Who me?
Yes you.
Couldn't be!
Then who??

Can you name that tune??