Last fall, WOW! Cookies! was an exhibitor at a local small business conference.  Across the aisle from our  booth was another exhibitor display,  The City Mission.
  Celebrating it’s 100th anniversary as an institution dedicated to serving men and women who have found themselves facing crisis.  After two days of small chats, The City Mission’s marketing director and I vowed to do something that would help raise funds for The City Mission Laura’s Home Women’s Crisis Center.  NEVER did I imagine that my life would change so dramatically while working to support those less fortunate.  Never did I dream of being so happy to help others.

I was invited to visit Laura’s Home and take a tour of the facilities, meet some of the client-residents, and look at the programs that were offered to those who chose to stay.  I learned there are both short and long-term programs offered to women in crisis, based on their specific needs.  Building a woman’s self-confidence, strengthening her spiritual resolve, and determining to be the creator of  her future is the foundation of the support Laura’s Home offers.  Sometimes this means skills training in a computer lab;  mentoring programs to develop interviewing skills; parenting classes that make the difference in relationships with their children, and community living with emphasis on shared responsibility for their environment.  I learned that miracles can happen when a woman is offered safety and comfort.  And so very much more.  www.thecitymission.org/lauras-home

Driving home that day, a thought kept coming to mind, “What is the very worst thing that could happen in my lifetime?”  Major illness?  Loss of loved ones?  Financial ruin?  Natural disaster?  All of these are horrific, and all terrible dangers to my happy life.   For me, there is one more that’s even more frightening.  Homelessness.  Just the word invokes a chill.  And what if you have children?  What if, due to events in your life, totally out of your control, you have nothing, nowhere to go, and no single person to help.  ‘Chilling’ is a great word to describe it.  Just imagining has motivated me to do what I can to make sure this facility is there for others facing this dilemma.

So, the question now is, how can YOU help?  Easy!  Volunteerism is always appreciated.  Donations are gladly accepted.  Being aware and taking advantage of unique opportunities may be the best.  For those with little green energy, we have a temporary solution. 

Join WOW! Cookies! to support Laura’s Home through a purchase of  a
cookie and brownie gift assortment.

We’ve developed a special assortment of our decadently-delicious sweets
and priced the assortment  just right!�
When you purchase this 16 pc. assortment, we will donate $5.00 for every gift sold.�
Our goal is to sell 100 boxes of cookies for Mother’s Day.�
THAT friends is a meaningful way to recognize the gifts your Mom has given you,
and a way to spread the love to those who have found themselves in need.�
Such an easy and effective way to make a difference in a life.  Send a box!  Save a life! 

Go to www.wow-cookies.com/laurashome and purchase today!�
We will make sure your gift is shipped in time to arrive for the celebration
of your favorite moms.  Plural!�
And if your mom is no longer with you, like mine, t
then send a gift in memory of her to another special someone.�
Because, you have sisters, aunts, cousins, and friends that are moms.�
Each gift gives a great sweet surprise, and a donation to a great organization.

If you feel this blog has any importance, PLEASE PASS IT ON to your circle of friends.  The City Mission Laura’s Home Women’s Crisis Center is the calm in the storm for homeless women and their children. 

Visit Laura’s Home online at www.thecitymission.org/lauras-home
Visit WOW! Cookies! online at www.wow-cookies.com/laurashome to place your orders today!Â
We will happily hold your gift to deliver for Mother’s Day, May 13th.  God Bless!

For you, I’ve created a special birthday celebration dessert.  A traditional Irish sweet treat!  A pot of chocolate custard topped with extra heavy cream and a batch of thin, crunchy Irish oatmeal cookies.  Don’t think for one moment this will not having St. Pat himself wanting to be a part of your birthday magic.

 

  For the Chocolate Pots:

  5 oz. semi-sweet chocolate pieces
  1 Cup heavy cream
  1 large egg
  1 teaspoon vanilla

  Break up the chocolate and place in a food
  processor.  Heat the cream to just before a boil.
  Add the chocolate and blend until the pieces are
  completely melted and the mixture is smooth.
  Add the egg and vanilla and blend with a whisk
  again until smooth.  (Be careful not to curdle the
  eggs.  Simply add a small amount of the hot
  chocolate mixture into the eggs several times to
  heat them slightly before putting into the pot of
  hot chocolate.)
  Pour into individual ‘pots’ and cool.  Cover with
  plastic wrap and chill for at least 24 hours. 

  Makes 2 pots.

For the Crunchy Irish Oatmeal Cookies:

8 oz.  (2 sticks) room temperature butter
1 1/2 Cups granulated or brown sugar (your choice)
1 Egg
1 teaspoon vanilla extract
1 3/4 Cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 1/4 Cups Irish Oatmeal
Optional:  I added 1/2 Cup chopped walnuts and 1 cup dried tart cherries reconsituted in a
bit ’0 Irish Whiskey….like I said…Optional!!!

Preheat oven at 350°.
Measure all dry ingredients into a bowl and sift or whisk together and set aside.
In a large mixing bowl, cream the butter and sugar with a mixer at medium-high speed until light and fluffy.  Add the egg and vanilla and beat again to maintain the light-as-air mixture.
Scrape down the sides of the bowl, then beat in the flour mixture.  Slowly beat in the oatmeal and optional items.
Cookie sheets should be lined with parchment.
Drop cookies onto baking sheet by rounded tablespoonsful, leaving 2 – 3 inches between.
Bake for 10 – 12 minutes until golden, but not brown.�
Cool for 5 minutes then remove to a wire rack. 

NOW…for the pot of gold at the end of the rainbow….
Top each pot of chocolate with about 1/2 inch of heavy cream (I prefer not to whip or flavor) and yes folks….DIP your cookie into the pot ‘o chocolate.  No need for a spoon, all this dessert needs (if anything) is a fresh cup of what else?  Irish coffee!

If you want to take your pot ‘o chocolate one step further, you can drizzle a bit of Irish Cream or Irish Whiskey over the cream.  Anyway you want it!  This is truly an Irish dream!

And when time is essential, check out all the decadently-delicious cookie and brownie assortments at:

www.wow-cookies.com
800-752-7949

How many ways can you eat an Oreo?  We’ve already discussed barbarism.  That technique is over too soon. Then, there’s the univerally loved, deconstruct methods.  These require removing one of the chocolate cookies and exposing the center.  Then, of course, there are the sub-styles of devouring the creamy center.  You can lick, tooth, or nibble around the edges to the final center of the white stuff.  Of course, then, there are two cookies lefts.  What to do?  Dunk into a glass of milk, coffee, tea?  Or nibble away until the last chocolaty morsel is devoured.  All of these styles require a mechanic’s brain for dis-assembly, and a child’s love of play.

Truly though, there is nothing like making your own chocolate sandwich cookie!  Why not?  In addition to eating them using your favored methodology, there is a crazy happiness to making America’s favorite sandwich cookie.  Let’s do it!

 

First, a quick lesson in choosing the right chocolate.  Ever wonder why the Oreo cookie is such a dark, dark chocolate?  Well, maybe not, but, truthfully, that is one of the most important elements to the cookie.  We use Dutch-processed cocoa.  It has a richer, darker finish that’s so important to the final product.  In addition, we use micro-sized 60% – 70% chocolate chips.  This addition creates that unmistakeable chocolate flavor you expect in your sandwich cookie.  So, to prepare, put a cup of 60% – 70% chocolate chips into a food processer and break them down as far as you can, to a sand texture if possible.  It’s noisy, but so worth it.

Remember mis en place?  Gather all your equipment, tools and ingredients.

Cookie sheets, lined with parchment, 1 1/2″ diameter cookie cutter, electric mixer fitted with paddle attachment, waxed paper and rolling pin. pastry bag with large nozzle.  Preheat oven to 350° F.

CHOCOLATE COOKIE RECIPE:
1 1/4 Cups all purpose flour
3/4 Cup unsweetened Dutch-process cocoa powder
1 teaspoon baking soda
1/4 teaspoon baking power
1/4 teaspoon salt
1 1/2 Cups sugar
1 1/4 Sticks unsalted butter, room temperature
1 teaspoon vanilla
1 Large egg, room temperature
1 teaspoon vanilla
1 Cup pre-ground 60% – 70% chocolate chips
VANILLA CREME RECIPE:
1 Stick unsalted butter, room temperature
1/2 Cup solid vegetable shortening
3 1/2 Cups confectioners sugar
1 Tablespoon vanilla extract

1.  Sift together flour, cocoa powder, baking soda, baking power and salt.
2.  With an electric mixer, cream sugar and butter until light and fluffy, about 2 minutes.  Add egg and vanilla, beat to combine. With mixer on low speed, gradually add flour mixture, continue beating until well combined.  Add the pre-ground chocolate chips, blend well.
3.  Separate dough into two balls of dough.  Place one ball between two sheets of waxed paper and roll to a scant 1/8″ thickness.  Repeat with the second ball of dough.  Place in freezer for 20 minutes to firm up and prepare for cutting.

4.  Using the 1 1/2″ round cutter, cut as many circles as possible.  Place on cookie sheets 1″ apart, pierce in the center with a fork.  Bake in the top third of the oven, in pre-heated oven 10 minutes.  BE CAREFUL!  The dough is very dark and can burn in an instant.  To test the doneness of the cookie, gently tap the edge with your finger.  If it is rigid, the cookie is done. (Even if the center still feels somewhat soft, the cookie will crisp as it cools.)
Be sure to turn the cookie tray front to back halfway through the baking time.  Remove from cookie sheet onto a rack to cool completely.
5.  Vanilla Creme Filling – With an electric mixer, cream butter and shortening until well combined.  On low speed, gradually add the confectioner’s sugar.  Once combined, turn mixer up to medium-high speed and beat until light and fluffy.  Add vanilla to finish the creme.  Set aside.
6.  Assembly – Place creme filling into a pastry bag and coupler with large nozzle.  Pipe about 1 Tablespoon of creme onto the flat side of a cookie.  Then, place another cookie on top of the creme and gently press until the creme moves close to the edges. 

Voila!  Now, consume voraciously with YOUR favorite technique.  What a fun way to spend some family time.  And believe me when I tell you, once you make your own, you’ll have a hard time going back to that bag of America’s favorite.  America just hasn’t eaten yours yet!  We call them WOW! OMG’s! ™ They are just that good!

When time is essential, turn to WOW! Cookies!â„¢ for decadently-delicious cookie and brownie gifts.

www.wow-cookies.com
800-752-7949

Today, I’m having lunch with two friends!  We’re doing chinese, and I’ll surprise them with a sweet treat to let them know how much they mean to me.  I’m bringing dessert!  Shortbread Valentine’s Day Hearts!  And, since the batch is so generous, I’ll package and take cookies to some of my senior neighbors for the special day.  Who knew doing something nice could be so much fun!

 I’m a baker.  My business is all about providing delicious cookie and brownie gifts, and then, shipping them anywhere in the United States.  I send messages my customer’s love, thanks, congratulations and encouragement every day.  I’ve long felt that sweet treats are the world’s greatest ambassadors of kindness.  Maybe this little post will inspire you to take your talents to someone in need.

Want to make a knock-out cut-out cookie?  Make sure you have the right recipe.  For my efforts, I look for the recipe that provides a firm, crisp, yet melt-in-your-mouth texture.  A rich, buttery shortbread cookie is the perfect format.  This dough holds it’s shape during baking, and better yet, withstands the moisture of a frosting without falling apart.

Here are a couple of important tips for the perfect cut-out cookie.

1.  Always refrigerate the dough until it’s really firm.  Sometimes, that means overnight.  With shortbreads, you always want to make sure the dough is truly firm.  This gives you a precise cut and easy handling.  If the dough gets soft and hard to handle, just wrap it again and put it in the freezer for 10 – 15 minutes to make it firm again. 

2.  When rolling out the dough, leave it thick enough to add the desired texture or crunch in the final cookie.  I always roll approximately 1/4″ thick.   Most cookie doughs will rise slightly.

3.  Shortbread cookies bake slowly at a low temperature.  Make sure the cookies are resting on parchment, and turn the trays front to back halfway through the baking time.

4.  Shortbread cookies are done when the slightest tinge of color emerges along the edges of the cookie.  Typically, the top of the cookie will have very slight color change and the bottoms will be nicely colored a very light brown.

5.  Always pierce the dough before baking.  These little steam vents make sure the cookies bake crisp by allowing the moisture to escape.   If you want a flaky, light texture, this is an absolute MUST.  I use a fork and mark twice.  For cookie-philes, you can find really pretty shortbread presses or molds that put a pattern in the cookie.  These are applied when the cookie has been baking about 15 minutes.  Just set.  Really old-school but sweet.

Now…time to decorate!  Once the cookies are baked and completely cooled, it’s time to decorate.  I admit it!  I’m no Picasso!  And, I have little patience for intricate decorating.  If you are, then you already know all the rules for creating your decorated masterpieces.  For me, and others who want a pretty cookie try my technique.

Using an artists pallet knife, I spread commercial vanilla icing onto the surface of the cookie.  For these hearts, the icing placement matches the shape of the cookie, leaving a slight border.  Now, this is up to you, but if you are following with sprinkles for colored sugar, make this application really, really thin.  Then, sprinkle away!  Valentine’s Day, like most holidays will find all kind of fun sprinkles and colored sugars available in grocery and specialty stores.  Easy to find, easy to make, easy to decorate and miles of smiles.

Just think….there’s St. Patrick’s Day coming up…Easter…Mother’s Day.  OMG ya’ll.  Make a batch of cookies and do something nice for someone!

Thanks to my friend Carl, every Christmas, I’m reminded of his famous holiday cookie parties.  There would be lots of holiday libations, and those fearless bakers who accepted the challenge, prepared their signature cookies with an audience.  The cookies were then tasted, voted on, and one lucky pastry genius received bragging rights for an entire year.

So, why not do the same thing socially?  Welcome to the first annual WOW! Cookies! Social Media Cookie Exchange, 2011.  And, everybody is invited to ‘vote’ (Like – Share – RT) the recipe that looks the yummiest.  Here’s my entry -

Iced Cranberry-White Chocolate-Pecan Drop Cookies

1 2/3 Cups all-purpose white flour

1 Teaspoon ground cinnamon

1 Teaspoon baking power

1/4 Teaspoon baking soda

1/4 Teaspoon salt

1 Cup (2 sticks) unsalted butter, slightly softened

1 Cup packed light brown sugar

1 1/4 Teaspoons finely grated orange zest

1 large egg

2 1/2 Teaspoon vanilla extract

1 1/2 Cups (6 oz.) chopped toasted pecans

1 1/4 Cups (6 oz.) dried sweetened cranberries

1 1/3 Cups (8 oz.) white chocolate morsels

1/2 Cup fresh cranberries, chopped

ICING

1 Cup powdered sugar, sift if lumpy

1Tablespoon fresh lemon juice

1/8 Teaspoon vanilla extract

Preheat oven to 350 degrees F.  Spray several cookie sheets with Pam spray and cover with parchment paper.

In a medium bowl, stir together the flour, cinnamon, baking powder, baking soda and salt; set aside.

In a large bowl, with an electric mixer on medium-high speed, beat the butter until lightened.  Add the brown sugar and orange zest and beat for 2 minutes (light as a cloud).  Add the egg and vanilla and beat again until fluffy – 2 minutes more.  Beat/stir in the flour mixture until evenly incorporated.  Stir in the pecans, dried cranberries, white chocolate morsels and chopped fresh cranberries.  Make sure they are distributed well throughout the dough.

Drop the dough onto the baking sheet by heaping tablespoons, spacing 2 – 3 inches apart.

Bake one sheet at a time in the top third of the oven for 8 – 11 minutes or when lightly tinged with brown all over and just firm when lightly touched in the center.  Turn the sheet half-way through the baking time to assure even browning.  Cool for 5 minutes then remove cookies to a cooling rack.

FOR THE ICING

In a small bowl, stir together the powdered sugar, lemon juice and vanilla and 2 – 4 teaspoons water to yeild a slightly runny icing.  Drizzle back and forth in a zig-zag motion over the cookies.  let stand until the icing has firmed – up to an hour.

OK!  NOW IT’S YOUR TURN!  First, bake up a batch of these cheery holiday cranberry ambassadors, then dig out your favorite recipe and share with all of us!  The challenge is out there…le’ts have some fun.  Pass this blog along to all your friends.  And Carl….the competition includes you too!

For those of you collecting the recipes, be sure to vote for your favorite!

Working with fruit can pose a few challenges.  Do you use fresh or dried?  If dried do you soften (maserate)?  The answer to both questions is ‘YES!’  This recipe will use both.  My secrets will be unveiled in the treatment of the fruit in a cookie.

Let’s talk fruit.  Things to remember when choosing a fruit for a cookie is that they contain moisture.  That one element will never result in a crunchy cookie.  All fruit cookies will be soft and/or chewy.  Next, the fruit you choose must hold up.  Since we will be baking with apples, make sure you choose a baking variety.  Granny Smith, Golden Delicous, Macintosh are three good choices.  They don’t bake into applesauce.  Each has a definite taste.  Granny Smith is tart, tart, tart.  Golden Delicious are sweet with low moisture. Macintosh are sweet-tart with low moisture.

Next is the dried fruit.  Can’t use it right out of the bag.  Most of the time, dried fruit has to be reconsituted to soften enough to be palatable.  The French call it ‘mascerate’.  That word simply means to soften with a liquid.  In true French style, a pastry chef will choose a liquer, brandy or cognac and will cover the dried fruit for several hours.  The fluid is then drained off the fruit.  But, softening a dried fruit can be accomplished in many ways.  One of my favorites is to moisten with lemon juice, orange or apple juice.  You’ll notice we use two more elements with this cookie recipe.  Heat and apple jelly!  But, let’s not get ahead of ourselves.  First, mise en place! 

Iced Apple Softies Recipe – Read complely and gather all the ingredients, measure carefully and prepare to mix.

1 1/2 Cups peeled and finely chopped Golden Delicious apple (about 1 large)

1/2 Cup finely chopped dried apples

1/4 Cup apple jelly

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

2 Cups all-urpose white flour

1/2 teaspoon baking soda

1/8 teaspoon salt

1 Cup (2 sticks) unsalted butter, slightly softened

3/4 Cup packed light brown sugar

1 large egg yolk

3/4 Cup chopped walnuts (optional)

ICING:

2/3 Cup powdered sugar, sifted after measuring if lumpy

1/2 teaspoon light corn syrup

2 – 3 drops vanilla extract

Preheat oven to 350 degrees F.  Line several baking sheets with parchment paper.

In a large saucepan, over medium heat, stir together the fresh and dried apples, apple jelly, cinnamon and nutmeg.  Cook, stirring frequently, until the jelly melts and the fresh apples are softened, about 5 minutes; add a few tablespoons of apple juice if the mix appears dry, be careful not to burn.  The cooked apples should have a little juice, looks like they are coated with a syrupy-caramel…and smells heavenly!  Let stand or refrigerate until cooled to room temperature.

 In a medium bowl, whisk together the flour, baking soda and salt; set aside.  In a large bowl, with an electric mixer on medium speed, beat together the butter and brown sugar until well blended and fluffy.  Add the egg yolk and beat until evenly incorporated.  Gently beat in half of the flour mixture.  Add the cooled apple mixture and beat until well blended.  Stir in the remaining flour mixture until evenly incorporated.  Let the dough stand for 5 minutes to firm up slightly.

Using a 1/8 Cup measure or a 1-1/2 oz. scoop, drop the dough onto the baking sheets, spacing about 2 inches apart.  With a greased hand, pat down the cookie tops to flatten slightly.

 

Bake the cookies one sheet at a time, in the middle to top third of the oven for 9 – 12 minutes, or until lightly tinged with brown all over, and barely firm when pressed in the centers.  Rotate the cookie sheet halfway through the baking to ensure even browning.  Transfer the sheet to a wire rack and cool 1 – 2 minutes.  Using a metal spatula, transfer the cookies to the wire rack.  Let stand until completely cooled.

ICING:

In a small bowl, combine all ingredients and several drops of water to yield a thin icing.  Spoon, then lightly drizzle the icing using a zig-zag motion over each cookie to form thin, decorative lines.  The icing will require about 30 minutes to harden.

Eat your first Iced Apple Softie with a glass of cold apple cider.  What a fabulous way to celebrate Fall.

In these last 4 blogs, all the basic elements of baking cookies have been discussed.  With the holidays approaching, you’ll be ready to knock-out batch after batch of deliciousness.  So, for those of you keeping count, we are now up to 53 Secrets shared and 48 to go.  Happy Thanksgiving!

 

The Joe Frogger story comes from Nancy Baggett’s, The All American Cookie Book*.  “How did Joe Froggers get their name?  The cookies were name for a man called Uncle Joe, who lived by a frog pond and made molasses cookies as large as lily pads.  A slightly different explanation is that Uncle Joe was a local baker, whose molasses cookies fishermen often paid for with rum and carried on their voyages, a third story is that the cookies were created by a black tavern proprietor called Black Joe.  Many of his customers were fishermen and sailors who took his cookies along to sea.  Food historian Sandra Oliver states, Uncle Joe, or Black Joe may have existed during the Revoluntionary War, but his name was Joe Flogger.  And, New England sailors did eat something – although not cookies – called jo floggers.  Maritimers carried ‘smother, duff and jo floggers’  – translated as ‘potpie of seabird, pudding and pancakes – the fisherman’s three’.  So, there you have it.  A few facts along with examples of what can happen when bits of truth are embellished and scrambled by active imaginations or failing memories over a long stretch of time.”

In homage to our American roots, let’s master the Joe Frogger molasses-ginger cookie.  Remember all you’ve learned thus far:

• Mise en place – Gather all the ingredients and measure carefully.  Make sure all ingredients are at room temperature.
• Read the recipe completely prior to beginning to mix.
• You will also need sheets of waxed paper to hold the dough when rolling out.  Once rolled, the dough will be refrigerated prior to cutting out.

First the rolling pin.  Typically a long cylinder of wood, with or without handles.  Mine is a very long, thin variety.  This is a personal choice, but definitely select a wooden variety.  The weight of the wood is very helpful when rolling heavier doughs.  I do strongly recommend to have a rolling pin that is a consistent shape.  Curved pins are good, but are used for specific purpose.  For cookies, stick to the old standard.  Take really good care of your rolling pin.  Wash when necessary, but make sure to dry it immediately after rinsing, and leave out to dry completely.  Never put a wooden rolling pin into a dishwasher.

Measuring the thickness of the dough when rolling, is usually an ‘eye’ game.  I’ve found online a set of heavy rubber bands that slip onto the ends of the rolling pin and do the measuring for me.  You get bands for 1/2 inch, 1/4 inch and 1/8 inch.  This simple tool will assure consistent cookie thickness and I use them all the time.

Doughs of all kinds may stick to a rolling pin unless you use a barrier.  Most often that is waxed paper.  Don’t worry, the dough will slide easily between sheets of waxed paper while rolling.  And here’s a great trick I learned; when starting from a ball of dough, don’t roll all the way to the edge.  Compress the center of the dough ball, about 3/4 out, then leave a little ‘rise’ of dough along the edge.  Rotate the dough 180 degrees and do the same thing, leaving a ‘rise’ on the opposite edge.  Continue rotating the sheet of dough until the body of the dough is at the desired thickness, then roll out the edges.  Easy – peezie – nice ‘n easy!

Ready?  Let’ make the most delicious, snappy molasses cookie you’ve EVER eaten!

The Recipe:  Joe Froggers

     3 1/4 Cups all-purpose white flour, plus more if needed

     2 teaspoons ground ginger

     3/4 teaspoon ground cloves

     1/4 teaspoon ground nutmeg

     1/2 teaspoon ground allspice

     1 teaspoon baking soda

         Generous 1/4 teaspoon salt

     1 Cup light or dark molasses

     3 tablespoons light or dark rum (bourbon, brandy or cognac works too)

     3/4 Cup plus 2 tablespoons white vegetable shortening

     3/4 Cup packed light brown sugar

           About 1/4 cup sugar, for topping

In a large bowl, thoroughly stir together the flour, ginger, cloves, nutmeg, allspice, baking soda, and salt;  set aside.  In another large bowl, with an electric mixer on medium-high speed, beat together the molasses, rum, shortening and brown sugar until very well blended, smooth and light as a cloud, about 3 -4 minutes.  Beat in half of the flour mixture until evenly incorporated.  Vigorously stir or beat in the remaining flour mixture until evenly incorporated.  If necessary, add 1 to 2 tablespoons more flour to make a slightly stiff, but not at all dry, dough.

Divide the dough into thirds.  Place each portion between large sheets of waxed paper.  Roll out each portion a scant 1/4 inch thick; check the underside of the dough envelope.  If there are wrinkles, smooth them out by rolling the back side.  Stack the rolled portions (paper still attached) on a baking sheet.  Refrigerate for 1 1/2 hours or up to 8 hours.  (Or, freeze for 45 minutes to speed chilling).

 Preheat oven to 350 degrees F.  Line several baking sheets with parchment paper.  Remember to spritz the corners of the baking sheet with spray oil prior to placing the parchment (to prevent the paper from sliding on the sheet).

Working with one portion at a time (leave the remaining dough chilled), gently peel away the bottom sheet of waxed paper to release the dough.  Replace the paper and flip the dough over.  Remove the top sheet of waxed paper and discard.  Using a 3 – 3 1/4 inch fluted or plain round cutter, cut out the cookies.  (If at any point, the dough softens too much to handle easily, transfer the paper and dough to a baking sheet and put in freezer until firm again).  If needed, use a small metal spatula to transer the cookies to the baking sheets, placing about 1 1/2 inches apart. 

Generously sprinkle the tops of the cookies with sugar.  Reroll any dough scraps.  Continue cutting out the cookies until all the dough is used.  Keep the dough icy cold. Keep returning the dough to the freezer for a quick firm-up.

Bake the cookies, one sheet at a time, in the upper third of the oven for 9 – 12 minutes, or until almost firm in the centers and just barely darker at the edges.  (This dough is darker brown.  If the cookie is visibly darker on the edges, it’s probably burned.  To avoid this, just genly touch the edge of the cookie.  If it’s firm, the cookie is done.)  If underbaked, the cookie will be less crisp.  For crunchy-crisp, bake to the point of firmness on the edge. 

Rotate the sheet from front to back halfway through the baking to ensure even browning.  Transfer the sheet to a wire rack and let stand until the cookies are firm – 1 to 2 minutes.  Using a spatula, transfer the cookies to a wire rack to cool completely.

Store in an airtight container for up to 3 weeks or freeze for up to 2 months.

WOW! WOW! WOW!  What a great crunchy, buttery, gingery, snappy cookie.  There is nothing more satisfying than a well-baked cookie.  You’ve learned about 15 new secrets to cookie baking.  From choosing the right rolling pin, to rolling tips, to cutting out and baking.  So what are you waiting for?  This will soon become your favorite cookie (especially with a great cup of English Breakfast Tea).

The total Secrets?  43 in three blogs.  58 left!

Next post?  Working with fruit, just in time for the Thanksgiving table.  How about some sensational Iced Apple Softies?  Here’s a cookie that will become a family tradition.

* The All American Cookie Book, Nancy Baggett, 2001, Houghton Mifflin Co., Boston, New York.

In Tools of the Trade, lesson 1, you learned that having all the right equipment is tantamount.  Now,  the lesson of the recipe, takes away all the mystery of baking the perfect cookie.  In culinary, (savory preparations of meats, grains and vegetables), artistry often comes from having an inner instinct to add just one more ingredient for the perfect dish.  In pastry, the opposite is true and most important.  At least until you have that ingrained instinct that allows you to improvise.  So, let’s learn mise en place a term used by the Culinary Institute, defined as ‘everything in it’s place’.  And that process begins with reading the recipe, from the first word to the last.

In so doing, you’ll be totally prepared for the steps needed to complete a pastry masterpiece.  Since this blog is all about cookies, the next few secret tips are how to read, gather and prepare all the ingredients for the perfect cookie experience.  The mise begins….today we are going to bake a family favorite – Blackberry Pecan Thumbprints.  My sister Teresa hides these from her husband – they’re that good. 

Gather all the ingredients needed – mise en place -

  2 Cups all-purpose   flour                                                                                     

1/4 teaspoon salt

  1 Cup unsalted butter – room temperature

  3/4Cup granulated sugar

  2 large egg yolks – room temperature

  2 teaspoons vanilla extract

                                                                                               1 Cup pecans finely chopped

                                                                                                1/4 Cup blackberry jam

 Makes 20 cookies.  Now read the recipe completely before beginning.

• Position a rack in the middle of the oven and preheat to 325 degrees F.  Line one large cookie sheet with parchment paper.
• In a bowl, sift together the flour and salt.  Set aside.
• In a large bowl, combine the butter and sugar.  Using a mixer on medium/high speed, beat until light as a cloud – about 3 – 5 minutes.  The butter will be a soft cream color. 
• Add the egg yolks and vanilla and beat on low speed until the yolks are completely incorporated, scraping down the bowl occasionally with a rubber spatula.
• Slowly add the flour mixture and beat on low speed just until incorporated.
• Put the chopped  pecans in a shallow bowl.  Scoop up a rounded tablespoonful of the dough, then roll the dough between the palms of your hands into a ball.  Lightly roll the dough ball in the pecans to coat it completely and place on the prepared cookie sheet.  Lightly press each ball to flatten slightly.
• Repeat with the remaining dough, spacing the dough balls about 2 inches apart (they will spread at least 50%).
• Using your thumb, press an indentation about 1/4 inch deep in the center of each cookie.  Carefully spoon about 1/2 teaspoon of the jam into each indentation.  Be careful not to use too much jam.  As the cookie bakes, the jam will liquify and could spill outside the indentation if you use too much.
• Bake until the cookie bottoms and edges are lightly brownied.  20 – 25 minutes.
• Let the cookies cool on the cookie sheet for 5 minutes, then, using a wide metal spatula, transfer to wire racks to cool completely, about 30 minutes.  Store the cookies in an airtight container at room temperature for up to 3 days.  These cookies freeze beautifully up to 6 weeks.

OK, the secrets rundown:

1. Remember to preheat your oven at least 20 minutes before attempting to bake cookies.  Check the new oven thermometer you have inside your oven to make sure the temp is correct.
2. Use parchment paper on the bottom of your cookie sheet.
3. Use the mise en place principle – gather all the ingredients and have all eggs and butter at room temperature.  Pre-measure everything so all you have to do is follow the recipe.
4. Read the recipe through completely before beginning to assemble the dough.
5. Beat the butter and sugar to a ‘light as a cloud’ consistency.  This is the biggest secret of this particular cookie.  The texture is light and flaky, and needs air beat into the butter to achieve that pastry finish.  Scrape the sides of the bowl often.  Don’t rush through this step.
6. Watch the baking time.  Every oven is different.  If in doubt when the cookie is done, lightly raise a cookie with a metal spatula.  If the bottom is brown, the cookie is done.

So there you have it!  All you need now is a great cup of tea or coffee, and you’ve got the perfect afternoon treat.  Six more secrets bring you to a total of 23 of the 101 thus far!  See you next time with a fabulous rolled molasses-ginger cookie called a Joe Frogger from Nancy Baggett’s Cookie Book.  Just in time for baking up a Fall memory.

I remember my first attempt at baking.  It was bread.  I managed to kill the yeast, and of course the result was more like a brick than anything worth a schmear of  jam!  The best family comment?  “That’ll make a great doorstop!”  So, after the worst happens, look for help from those who have failed.  Since those very early days, I’ve made every mistake, and learned alot.  Take my advise!  Baking perfect cookies is not brain surgery!  What it is calls for attention to detail.

Baking is an activity for the “Control Freak” in us all!  Unlike savory culinary preparations, pastry requires precision at every step.  Just throwing a bunch of ingredients together usually results in a mound of dough that will never become the ultimate cookie experience.  Sharing all my secrets for baking the perfect cookie will be fun, informative and well worth the reading time!

 

The First 7 Secrets – Tools of the Trade – Before you crack your first egg, make sure you have the proper tools to produce the best cookie ever!  Here’s a list of  ‘must haves’!

• Clean baking sheets – they are so inexpensive, do yourself a favor and buy new ones.  Throw out all those old, blackend, greasy cookie sheets and begin new!  You won’t believe the difference.  I prefer plain metal sheets.  No teflon coating – no unwanted chemicals in our tasty treats!
• Parchment paper – you don’t know it yet, but this is the secret to a nicely browned, slightly crunchy bottom to your cookie.  Parchment provides an extra cushion to assure even browning from the bottom to the edges of the cookie.
• Spray oil – just a little spritz in each corner of the baking sheet to keep the parchment paper from sliding while handling the tray.  Spray each corner of the tray very lightly, then place the parchment.
• Oven thermometer – OK, read carefully!  There is no oven in any home that is perfectly calibrated.  Not only that, every oven has hot spots (more on that later).  The best trick for the perfectly baked cookie is making sure the oven is at the appropriate temperature.  And ALWAYS pre-heat your oven!  Make sure the internal temperature of your oven is at the desired degree before you place your first tray of cookie dough.  Follow the temp on the oven thermometer!
• Mixer – whether you have a stand mixer or a hand mixer, make sure it has enough power for the job.  The more power you have available, the more ‘control’ you have over the finished product.  Hand mixers work fine, you just need patience to achieve the proper mix.
• Measuring cups, spoons – OMG!  This is the ultimate tip.  The control freak’s dream – precison can only come with proper measuring skills.  There’s a bit of wiggle room in every recipe, but the more accurate the measure, the more perfect the cookie. Never ‘guess’ an amount.               Use the tools!
• Cookie cutters, scoops, spatulas, sifters, whisks etc. – speak for themselves.  Face it, you’ll have all the tools of a commercial kitchen once you move into the real creativity of baking unbelieveable pastry confections!

There’s a whole lot of science behind flour, sugar and butter, but that’s not what we are exploring right now.  Just trust me on this….take your time, measure perfectly, and you will have the best start to the perfect cookie experience.  And oh yeah…..use the right tools!

Really!  When it comes to baking cookies, there is just no way to take shortcuts and end up with an esthetically-pleasing, tastefully-decadent sweet treat.  So, if you’ve ever had a cookie burn, fall apart, flatten out or taste like paste, then this blog is for you.  And even if you haven’t had these experiences, follow the tips passed along in this blog.  I guarantee they will have you well on your way to becoming a French Pastry Chef!  Well….at least a pretty good cookie baker!

Next post…..reading the recipe and building the perfect cookie dough!