Tag Archives: holiday cookie recipe

Chewy Ginger Spice Cookies with Ras El Hanout

Chewy ginger cookies with the depth of ras el hanout.
Chewy ginger cookies with the depth of ras el hanout.

After seasoning a lamb dish spectacularly, my leftover ras el hanout had been languishing forlornly in my pantry.

Remnants of this aromatic and punchy Moroccan spice blend were badly in need of a purpose and home.

Thankfully, the ideal one arrived in the form of “Chewy Ginger Spice Cookies with Ras El Hanout.”

Ras El Hanout is Arabic for “top shelf.” Like liquor at a bar, it connotes the best a mixologist or spice shop owner has to offer.

It’s a blend that can consist of more than a dozen spices, including cardamom, cumin, clove, cinnamon, nutmeg, allspice, ginger, coriander, peppercorns, paprika, fenugreek, turmeric, fennel seeds, aniseed, and galangal.

I’ve always associated it with savory cooking. But this clever cookie recipe demonstrates just how well it takes to sweet preparations, as well.

The recipe is from the new cookbook, “Flavors of the Sun: The Sahadi’s Guide to Understanding, Buying, and Using Middle Eastern Ingredients” (Chronicle Books), of which I received a review copy.

Read more

You Won’t Believe This Cookie Is Nonfat

No fat -- yet with an explosion of ginger goodness.

No fat — yet with an explosion of ginger goodness.

 

I am often put off by the word, ”nonfat.”

It usually means non-flavorful, non-satisfying and non-worth-it.

That’s why I approached with trepidation the recipe for “Nonfat Gingersnaps” in the new Food52 Genius Desserts: 100 Recipes That Will Change the Way You Bake (Food52 Works) (Ten Speed Press) by Kristen Miglore, Food52’s creative director, of which I received a review copy.

The cookbook comprises more than 100 recipes that are touted as game-changers. Indeed, they span from a “Brazilian Carrot Cake” recipe in which raw carrots are blitzed in a blender with eggs, oil and sugar for the batter” to “No-Stress Pie Dough” in which the cubes of butter are pinched into the flour before adding cold water to “Vegan Chocolate Birthday Cake with Superfluffy Frosting” that uses avocado in the batter, and almond milk and brown rice syrup in the frosting for a cloud-like Cool Whip-texture.

Food52GeniusDesserts

So many people embrace nonfat because of health concerns. But every chef will tell you that fat equals flavor. It also provides satiation. Just consider how much more full you feel — and for far longer — if you choose full-fat yogurt over nonfat, not to mention the added calcium you get.

As I read over the recipe, visions of awful Snackwells nonfat cookies popped into my head. But I knew that if the recipe was published in a Food52 book, it must be good. Moreover, if it was a recipe created by pastry chef extraordinaire David Lebovitz, well, then it had to be superb.

Read more

Ooey Gooey Dark Chocolate Cookies with Caramel

These brownie-like cookies have a hidden center of caramel.

These brownie-like cookies have a hidden center of caramel.

 

Taking time out to spend special moments with friends and family may be the best thing about the holidays.

But a close second surely is all the cookies to indulge in at this time of year.

“Holiday Cookies” (Ten Speed Press), of which I received a review copy, is all about this festive sweet time of year. The book is by food stylist and recipe developer Elizabet der Nederlanden of Berkeley, with photography by the talented Erin Scott of Berkeley.

You’ll find everything from “Gingerbread Cookies” to “Chocolate-Stenciled Shortbread Rounds” to “Saffron Pistachio Biscotti.” Beyond cookies, there are also confections such as “Apple Cider Caramels” and “Matcha Chocolate Bark with Berries and Coconut.”

"Holiday Cookies: Showstopping Recipes to Sweeten the Season" by Elisabet der Nederlanden

“Holiday Cookies: Showstopping Recipes to Sweeten the Season” by Elisabet
der Nederlanden

“Dark Chocolate Cookies with Caramel” is especially fun because these brownie-like cookies hide a center of caramel inside. It’s achieved easily enough by rolling the cookie dough around an unwrapped, purchased caramel candy.

Read more

An Edible Holiday Wreath

It's kind of like two treats in one.

It’s kind of like two treats in one.

 

Is it a cookie? Is it a wreath?

It’s actually both.

This started out as as Martha Stewart’s “Classic Shortbread” recipe from her cookbook, “Martha Stewart’s Cookies” (Clarkson Potter, 2008), one of my favorite baking books.

The butter-filled dough is pressed into a fluted tart pan to create one massive cookie that gets scored with a knife into wedges. The directions have you pressing a round 2 1/4-inch cookie cutter into the center before baking to create a doughnut-like hole.

Read more

Sugar and Spice, And Apricot-Ginger Cookies That Are Oh-So-Nice

Start your ovens, people. It's cookie time.

Start your ovens, people. It’s cookie time.

 

Say good-bye to turkey, and hello to cookies.

With Thanksgiving over, it’s now the serious start of cookie baking season.

What better treat to get you in the mood, too, than “Big Chewy Apricot and Ginger Cookies”?

Nothing says winter holidays quite like the fragrance of cinnamon, ginger and molasses wafting from the kitchen. And this cookie has ginger in spades. Three kinds: ground, fresh, and crystallized. It’s ideal for a ginger fanatic like myself.

Read more

« Older Entries