Devil Dogs

This recipe is always popular at Jesse’s work. Sometimes for a change, I fill these decadent sandwich cookies with white chocolate or raspberry flavors, but vanilla is traditional and my favorite.

Devil Dogs Printer Version
You'll need damp hands, but not wet ones, for this recipe so stick close to the sink as you scoop and roll the dough into balls.

Chocolate Cookies
1 teaspoon baking soda
½ cup hot water
½ cup (1 stick) unsalted butter, softened
1 cup granulated sugar
1/2 teaspoon salt
1 egg yolk
1 teaspoon vanilla extract
1 cup nonalkalized cocoa powder
½ cup buttermilk
2 cups all-purpose flour

1. Preheat the oven to 400 degrees. Place parchment paper on a couple cookie sheets.

2. Mix the water and baking soda together. Set aside. In a mixer bowl, cream together butter, sugar and salt. Beat in egg yolk. Add vanilla, cocoa powder and butter milk and mix to combine. Add the baking soda water and mix on low. Add flour and beat until just mixed.

3. Place the batter and cookie sheets next to the sink. Wet hands and shake off the excess water. Scoop dough with a standard (size 50) cookie scoop, and roll into a ball with damp hands. Place two inches apart on parchment wetting hands as needed.

4. With your fingers, press the dough into disks about 1/3” thick. Bake cookies one sheet at a time for 5 to 7 minutes until their surfaces crack. Remove from oven and cool on a wire rack.

Vanilla Filling
2 cups powdered sugar
4 tablespoons unsalted butter, softened
3 tablespoons heavy cream
1 teaspoon vanilla extract
Pinch of salt

In a stand mixer or with a hand mixer, beat the ingredients together slowly at first, then on high speed for 3 minutes or until smooth.

Trim an edge of a gallon size bag and spoon in filling, or a fill a pastry bag with a large round tip with frosting. Pipe filling onto underside of half the cookies, top with a cookie and gently sandwich together.

Recipe & photograph by Laura Flowers.

Orange Creamsicle Cookies

I was looking around for a little weekly cookie inspiration and found it in these orange creamsicle cookies on Susi’s blog, Kochen und Backen Adventures. I thought they would be cute as mini cookies, and used a mini scoop. Thanks Susi!

Orange Creamsicle Cookies
1 cup (2 sticks) unsalted butter, softened but not melted
1/2 cup sugar
1/2 cup firmly packed light brown sugar
1 large egg
1/2 teaspoon salt
1 teaspoon real vanilla extract
1 teaspoon organic orange extract
2 tablespoons fresh orange zest, grated
3/4 teaspoons baking soda
2 1/2 cups all-purpose flour
10 ounces SunSpire All Natural White Chocolate Chips

1. Preheat oven to 375 degrees. Line cookie sheets with parchment paper.

2. In a stand mixer bowl, cream the butter, granulated sugar and brown sugar together. Add egg, salt, vanilla extract, orange extract, and orange zest and beat to combine. Add baking soda and just mix in. Add flour and mix until just combined. Add white chocolate chips and mix on low to stir in.

3. Using a mini cookie scoop (size 60), scoop the dough and release onto parchment 1½ inches apart. Bake for 7 minutes or until very lightly golden brown around edges. Let rest on cookie sheet for a couple minutes and move to cooling rack to finish cooling. Repeat with remaining dough.

Makes about 56 cookies.

Notes:
1. To make regular sized cookies use a standard cookie scoop (size 50) and bake for 8 to 10 minutes.

2. These cookies freeze well.

Adapted from Guittard and Susi @ Kochen und Backen Adventures. Picture by Laura Flowers.

Apricot Almond Biscotti

Biscotti are genius. I mean, who would have thought if we used the Italian word for cookie we could eat our favorite treats for breakfast? I wonder if Italians say “cookie” to ease their breakfast guilt? Ok, so probably not.

Anyway, I adore this biscotti recipe so much I don’t make it very often. They’re too dangerous to my shrinking pants to have sitting around the house. A couple are fine, but I’m much too fond of these things. On those rare days there's apricot almond biscotti here I tend to brew a large pot of coffee, and God forbid I let good coffee and excellent biscotti go to waste. Instead it tends to go to waist! Unless I can get them out the door and into the innocent hands of unbeknownst friends quickly enough.

Apricot Almond Biscotti
1/3 cup butter
2/3 cup sugar
2 teaspoons baking powder
½ teaspoon ground cinnamon
2 eggs
1 teaspoon vanilla extract
2 cups unbleached all-purpose flour
¾ cup almonds, toasted and chopped into large pieces
¾ cup finely snipped dried apricots (toss in a couple tablespoons of flour so they don't sink to the bottom of your cookies)

1. In a large bowl beat butter with an electric mixer on medium speed for 30 second. Add sugar, baking powder, and cinnamon; beat in as much flour as you can with mixer. Stir in any remaining flour, almonds, and apricots. Divide dough in half. If necessary, cover and chill until easy to handle.

2. Line a cookie sheet with parchment paper and preheat the oven to 375 degrees.

3. Shape each portion into a 9-inch log. Place 4 inches apart on cookie sheet. Flatten logs slightly until about two inches wide.

4. Bake for 25 to 30 minutes or until a wooden toothpick inserted near the center comes out clean. Let logs on the cookie sheet for 10 minutes. Cool logs on a cookie sheet on a wire rack for 1 hour. Save the parchment to reuse.

5. Preheat oven to 325 degrees. With a serrated knife, cut each log diagonally into ½ to ¾ inch slices (picture above). Lay slices cut side down on the parchment lined cookie sheet. Bake for 8 minutes. Turn slices over and bake for 8 to 10 more minutes until dry and crisp. Transfer cookers to cooling rack to cool.

Recipe from the Better Homes and Gardens New Baking Book, 1998, with slightly rewritten instructions for clarity. Picture by Laura Flowers.

Sour Cherry Financiers Taste Better With Stolen Cherries

I have a few minutes to write as I sit on my porch, under the icicle Christmas lights I rebelliously refuse to take down, contemplating what else to do with all the cherries I swiped today from an ancient tree in someone’s front lawn. But I’m getting ahead of myself here.

On a food blog site yesterday I spotted some adorable little financiers. I wanted to reach in and pull them out of my screen by their little stems. They were so cute in fact; I just had to make them! Unfortunately, little sour cherries aren’t sold around here. You have to have a tree, or find some growing on a tree.

I don’t exactly know anyone with a sour cherry tree, but I knew where there was one. A very old large one left over from what was once an orchard. I grabbed a sack, my small daughter, the newly sheared overexcited Miniature Australian Shepherd, and ran out to see about collecting a “few”. We arrive and knock on the door. No one is home, just great. So, what to do? What would you do?

Um well, the cherries were perfect, better than perfect and wouldn’t last but a couple more days on that tree. So, I started to pick everything I could reach, which wasn’t a lot as I’m a shorty, and that old tree is the cherry equivalent of a great oak.

Now the key to stealing cherries is to look like you know what the hell you’re doing. Look like you are supposed to be there, as everyone across the street in the public park is eyeballing you like the crazy thief you are. Ok I am kind of an intruder and likely crazy, but those beautiful cherries would go to waste without me.

Here’s the best part though, these delicious financiers will be eaten tomorrow by City Hall. That usually means the mayor on down, as well as the police department. Do you think they would eat them if they knew I pilfered the cherries? I’m betting they would! These little goodies are super cute and delicious! Just please don't tell them...

Maybe, just maybe, these adorable treats taste even better because of the forbidden fruit!

Sour Cherry Financiers
1 stick unsalted butter
1 cup powdered or caster sugar
1/2 cup almond meal
5 tablespoons all purpose flour
1/2 teaspoon salt
4 large egg whites, room temperature
1 teaspoon pure almond extract
24 sour cherries, pitted from the bottom so the stem remains attached (Or sideways with a cherry pitter)

1. Preheat your oven to 375ºF. Grease a 24ct mini muffin pan with butter. Set aside

2. Spread the almond meal in a single layer on a baking sheet and toast in the oven until slightly golden. Let cool.

3. Melt the butter in a small saucepan on medium-low heat, stirring occasionally until the solids separate and turn lightly toasted. The butter will take on a fragrant, nutty aroma, and a golden, honey color.

4. Use a fine strainer lined with cheesecloth or (in a pinch) paper towel, to strain out the solids. Reserve the clear golden butter, and let cool to room temperature.

5. In the base of your electric mixer fitted with the paddle attachment, mix the sugar, flour, salt, and almond meal until well combined. Add the egg whites, 1/3 at a time, until fully incorporated. Add the almond extract and the browned butter and beat until smooth and kind of gluey but silky. (Keep going it will get there)

6. Use a tablespoon to measure out a tablespoon of batter per muffin tin. (I used a size 60 mini cookie scoop) Gently place one pitted cherry in the center with the stem poking straight up.

7. Bake at 375ºF for 12-15 minutes each, or until slightly crisp and golden brown on the edges. Cool in the pan for ten minutes before gently pulling them out (don't hold them by the stems while they're still hot) and letting them cool on a wire rack.

Notes: The financiers are even better the next day. They're softer and the flavors mingle together in a sort of cherry almond heaven.

Recipe comes from Alejandra Ramos. Visit this great post and her beautiful blog, Always Order Dessert @ http://www.alwaysorderdessert.com/2009/07/sour-cherry-financier.html

Pictures by Laura Flowers

Pinoli Amaretti (Italian Almond Macaroons Rolled in Pine Nuts)

These little macaroons are quite easy to make, but you must leave the egg whites uncovered on the counter all day. I know this sound scary, but trust me. By doing this the egg whites will have evaporated out some of the water, ensuring your cookies will be chewy and perfectly puffed.

I set the egg whites out at breakfast and made the Pinoli Amaretti in the late afternoon. You could also leave the egg whites out before bed, and throw the cookies together in the morning.

These go great with a cup of espresso, and I’ve been drinking a lot of it today as an excuse to eat more cookies!

Ingredients
4 egg whites
1 ½ pounds almond paste, broken into pieces (not marzipan)
1 ½ cups granulated sugar
1 cup powdered sugar
3 cups pine nuts

Instructions
1. Separate the egg yolks from the whites. Leave the whites on the counter uncovered for several hours or overnight. Refrigerate and reserve the yolks for another use. (I suggest ice-cream!)

2. Preheat the oven to 350 degrees. Line three cookie sheets with parchment paper.

3. In a stand mixer combine egg whites, almond paste, granulated sugar, and powdered sugar. Mix on low to combine, and then on medium speed for 3 minutes.

4. Place some of the pine nuts in a small bowl and replenish as needed.

5. Scoop the dough using a size 60 cookie scoop (or enough dough to make two teaspoons), and roll in the pine nuts. Place 1 1/2 inches apart on the cookie sheet.

6. Bake one sheet at a time for 16 to 20 minutes, or until golden brown. Slide the parchment paper with the cookies on it onto the counter. Let the cookies cool completely then gently pull them off the parchment.

7. Store in a covered container.

Makes about 80 cookies.

Notes: A size 60 cookie scoop is smaller than a standard size 50 cookie scoop. I found mine in my local kitchen store. They are often advertised as mini cookie scoops.

Recipe by Laura Flowers

Peanut Butter Marshmallow Crispy Brownies aka Gooey Chocolate Overload

About a week ago my doorbell rang at 7 A.M. jolting me up out of a dead sleep. I rolled out of bed, groaned loudly in protest, and answered the door in my pajamas and wild hair. There I was greeted by a giant paperboy in a bicycle helmet, dress shirt, tie, big nervous eyes, and a newspaper being shoved into my hands. My first thought was, “Why the heck is the paperboy handing me the paper? Can’t he just leave it by the door like other paperboys?”

Then this crazy paperboy handed me a beautiful stack of handwritten recipe cards, and finally my brain cells started to kick in. “Oh, this isn’t the paper boy!” It was Eric, my husband’s co-worker. He and his wife Bethany had beautifully written down several of their favorite recipes to share with me, and he was dropping them off before bicycling to work. What a thoughtful surprise!

This brownie comes from one of those pretty little cards.

Ingredients
1 package fudge brownie mix
1 package mini marshmallows
1 ½ cups semi sweet chocolate chips
1 cup creamy peanut butter
1 Tablespoon butter
1 ½ cups Rice Krispies Cereal

Instructions
1. Line a 9x13 inch pan with foil and brush lightly with oil. Pre-heat the oven to 350 degrees or to brownie box directions.

2. Prepare brownie mix for chewy brownies. Bake according to box directions.

3. Remove from oven and sprinkle with the marshmallows. Bake for another 5 minutes. Remove from the oven and cool completely, or until marshmallows have solidified.

4. Melt chocolate chips, peanut butter, and butter in a saucepan over medium low heat stirring frequently. Turn off the heat and stir in the cereal. Pour over the brownies and smooth out the mixture.

5. Refrigerate until the topping is set. Carefully remove the brownies from the pan by lifting the foil. If they are too soft to be removed, freeze for 30 minutes and try again. To cut, brush a chef’s knife with oil and cut into strips, then into squares. Repeat with the oil as needed.

Recipe via Eric and Bethany Newell. Pictures by Laura Flowers.

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Mojito Butterfly Cookies

Last summer, my friend Miriam and I sat around on a warmly lit porch and enjoyed refreshing mojito drinks once a week. These cookies were inspired by those beautiful nights and fun conversations. I used a stencil cookie cutter to cut out the butterflies. Of course you can use any shape cutter you prefer.

This dough requires some chilling.

Ingredients
1/4th cup mint leaves, not packed
Zest of 1 lemon
Zest of 1 lime
1 teaspoon lemon extract
1 teaspoon lime extract
½ cup (1 stick) unsalted butter, softened to room temperature
1 cup granulated sugar
1/4th teaspoon salt
1 large egg
1 teaspoon baking powder
1 teaspoon baking soda
2 cups all-purpose flour

1. In a food processor blend until fluffy mint leaves, zest of lemon and limes, lemon and lime extracts, butter, sugar, and salt.

2. Next pulse together egg, baking powder, and baking soda. Then add the flour and pulse until just mixed, be careful not to over mix.

3. Store in a covered container in the refrigerator for one hour or more.

4. Set the oven rack in the middle and preheat to 350 degrees. Cover two cookie sheets with parchment paper and set aside.

5. Roll out the dough in small batches to 1/8th inch thick. Cut out with a cookie cutter and place on the parchment.

6. Bake for 11 to 13 minutes or until light golden brown around the edges.

7. Let rest on the baking sheet for 2 minutes and transfer to a cooling rack.Makes about 23 cookies depending on size.

Notes:
1. Cooking time may need to be adjusted for smaller or bigger cookies. These cookies are 3 inches long and wide.

2. If you don't have lime extract, try adding the zest of an additional lime.

Recipe by Laura Flowers.

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Sneaky Snickers Cookies

Inside each one of these mildly peanut butter flavored cookies is a gooey surprise. I’ve attempted to perfect their texture by creaming the viscous peanut butter mixture in a food processor, before transferring to a stand mixer for the final addition of flour. If you don’t have a food processor you can do everything in a stand mixer, just make sure you spend some extra time creaming the butter, peanut butter, and sugars together.

This dough does require some chilling. I thought I’d warn you before you got started.

Ingredients
1 cup unsalted butter, softened (2 sticks)
1 cup creamy peanut butter (Jiff)
1 cup granulated sugar
1 cup dark brown sugar
1/2 teaspoon salt
1 Tablespoon real vanilla extract
2 eggs
1 teaspoon baking soda
3 1/2 cups all-purpose flour
2 (11.5 ounce) bags Snickers Miniatures (Half a bag is for snacking during cooking making.)

Instructions

1. In a food processor, process together the butter, peanut butter, granulated sugar, brown sugar, salt, and vanilla extract until fluffy. Scrap the bowl down as needed. Add the eggs and baking soda and pulse to combine.

2. Transfer to a stand mixer, add the flour and beat until just incorporated. Don’t over mix.

3. Wrap the dough in wax paper and store in a covered container. Refrigerate for 2 hours or more before baking.

4. Preheat oven to 350 degrees. Cover cookie sheets with parchment paper.

5. Unwrap 52 mini Snickers bars. Then with a standard cookie scoop (size 50), scoop the dough into your hand. Press the dough together and flatten. Place a Snickers bar in the center of the dough and push the dough around to seal.

6. Place 2 inches apart on cookie sheets and bake for about 12 minutes. Let the cookies rest on the baking sheets for 5 minutes before removing to cooling racks.

Notes:

1. If your Snickers are not super fresh, try smashing them down a little before pressing in the dough so a tell tale candy bar mark doesn't show through. Or even better you can very lightly press the cookies with the flat bottom of a glass right after they come out of the oven.

2. If your dough is too crumbly try spritzing your hands with a bit of water to moisten the dough as you roll each ball of dough.

Makes 52 cookies.

Recipe and photograph by Laura Flowers.

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Impatiently Waiting for Summer Cherry Crumble Bars

While cherry season is still three months away I am craving the fresh fruit of summer. These pretty bars help sustain me until the day I can finally eat glorious plump cherries fresh off a tree.

Cookie base and topping
1 ½ cups all purpose flour
½ cup sugar
½ teaspoon salt
½ teaspoon baking powder
1/3 cup almond paste (not marzipan)
1/4th teaspoon almond extract
1 stick (1/2 cup) cold unsalted butter, cut into pieces
½ cup sliced almonds (Reserve for topping)

Filling
2 cups frozen cherries
3/4th cups sugar
3 Tablespoons water
2 tablespoons cornstarch
1 Tablespoon fresh lemon juice
1 Tablespoon unsalted butter
Pinch of salt

Icing
1/3 cup powdered sugar or more if needed, whisked or sifted
2 Tablespoons heavy cream
1/4th teaspoon almond extract
Pinch of salt

Heat oven to 350 degrees. Line a 9 inch square pan with foil and grease lightly with vegetable or olive oil.

In a food processor add flour, sugar, salt and baking powder and process to fluff and combine. Add almond paste and almond extract and pulse to combine. Add cold butter pieces and pulse until crumbly. Remove 1 cup of the mixture and set aside for topping.

Put the rest of the mixture into the pan, spread out evenly, and press with the bottom of a measuring cup to make a crust. Bake for 15-17 minutes until crust starts to brown slightly around the edges. Remove and leave the oven on.

Meanwhile dump all the filling ingredients into a saucepan and cook on medium high heat until thickened some and translucent. About 8 to 10 minutes. Spread the filling over the crust.

Sprinkle the top with the reserved crumb mixture and top with the sliced almonds. Bake for about 28 to 30 minutes or until the filling bubbles and the top is golden. Let cool completely in the pan on a cooling rack.

Whisk or beat the icing ingredients together, drizzle over bars.

Hint: To easily remove bars from the pan freeze for 30 minutes and lift out by the foil edges. Peel off foil and cut into squares or diamonds.

Recipe by Laura Flowers