The Bread is in the Baking

Rikki Wynn - Baker and actor, currently living in Portland, OR.

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Question or comments about the cooking?

I never thought you could make oatmeal cookies that melt in your mouth.
I have been proven wrong.
I made these cookies because I wanted something little and sweet to eat, but my house is out of all purpose flour (we’ve got plenty of other flours, of course). So I was looking for a dessert recipe that only called for whole wheat flour. Using only whole wheat flour in desserts can be a little… healthy tasting.
My favorite “healthy” food blog is 101 Cookbooks. Her recipes are reliable and tasty and easy to tweak. There isn’t a lot of flour in this recipe so it doesn’t weigh the cookies down and the flour adds a nice depth of flavor to the cookies.
I also think it would be easy to substitute the flour for something else, if you’re looking for a nice gluten free cookie recipe. For this recipe, I added vanilla extract and left out the fennel seeds. In the original recipe, it says that the cookies do not last much longer than right after they come out of the oven, however I did not find this to be the case you just put them in an airtight container.
Lacy Oatmeal Cookies
1 tablespoon whole wheat flour
1 teaspoon baking powder
1/4 teaspoon fine grain sea salt
1 teaspoon vanilla extract
4 teaspoons poppy seeds
1/2 cup unsalted butter
1 1/2 cup / 5 oz uncooked rolled oats (not instant)
1 egg, room temperature
1/3 cup sugar
1/3 cup brown sugar
Preheat oven to 350°F with a rack in the top third. Line two baking sheets with parchment paper.
In a small bowl, combine the flour, baking powder, salt, and poppy seeds. Set aside.
Melt the butter in a medium saucepan. When just melted, remove from heat and stir in the oats and vanilla. Stir until well coated.
In a large bowl, whisk the sugar with the egg until it is the consistency of a creamy icing Whisk the flour mixture in, and then add the oats. Stir until combined, then drop, a level tablespoon at a time, onto the prepared baking sheets, at least 2 inches apart.
Bake until very deeply golden, about 8-10 minutes. Remove, and let sit for a few minutes, then transfer to a rack to continue cooling. Eat immediately or keep in an airtight container for a week.
Total Time: About 20 minutes
Picture taken by the lovely and amazing Rachel King

I never thought you could make oatmeal cookies that melt in your mouth.

I have been proven wrong.

I made these cookies because I wanted something little and sweet to eat, but my house is out of all purpose flour (we’ve got plenty of other flours, of course). So I was looking for a dessert recipe that only called for whole wheat flour. Using only whole wheat flour in desserts can be a little… healthy tasting.

My favorite “healthy” food blog is 101 Cookbooks. Her recipes are reliable and tasty and easy to tweak. There isn’t a lot of flour in this recipe so it doesn’t weigh the cookies down and the flour adds a nice depth of flavor to the cookies.

I also think it would be easy to substitute the flour for something else, if you’re looking for a nice gluten free cookie recipe. For this recipe, I added vanilla extract and left out the fennel seeds. In the original recipe, it says that the cookies do not last much longer than right after they come out of the oven, however I did not find this to be the case you just put them in an airtight container.

Lacy Oatmeal Cookies

1 tablespoon whole wheat flour

1 teaspoon baking powder

1/4 teaspoon fine grain sea salt

1 teaspoon vanilla extract

4 teaspoons poppy seeds

1/2 cup unsalted butter

1 1/2 cup / 5 oz uncooked rolled oats (not instant)

1 egg, room temperature

1/3 cup sugar

1/3 cup brown sugar

Preheat oven to 350°F with a rack in the top third. Line two baking sheets with parchment paper.

In a small bowl, combine the flour, baking powder, salt, and poppy seeds. Set aside.

Melt the butter in a medium saucepan. When just melted, remove from heat and stir in the oats and vanilla. Stir until well coated.

In a large bowl, whisk the sugar with the egg until it is the consistency of a creamy icing Whisk the flour mixture in, and then add the oats. Stir until combined, then drop, a level tablespoon at a time, onto the prepared baking sheets, at least 2 inches apart.

Bake until very deeply golden, about 8-10 minutes. Remove, and let sit for a few minutes, then transfer to a rack to continue cooling. Eat immediately or keep in an airtight container for a week.

Total Time: About 20 minutes

Picture taken by the lovely and amazing Rachel King

December 20, 2012 @ 10:56 PM 4 notes

Shortbread cookies are so wonderful because they are so simple.
I like shortbread cookies as they are, but every once in a while I like to dress them up. They do dress up so nicely.
I rarely make shortbread cookies because the process of rolling and stamping can be so boring. Especially the stamping. So deciding to make these cookies is a bit odd. Especially since these cookies are so small, so you’re stamping out cookies for a while. I’m not sure if you can tell from the picture, but the cookies are the size of your thumb.
I changed a couple things in this recipe. I added vanilla bean seeds to the cookies, I used a smaller cookie cutter and I baked the cookies for only 10 minutes (due to how small they were).
If you don’t have time to wait for the dough to cool in the fridge, place it in the freezer for 30 minutes instead. You can also do the same to harden up the chocolate on the cookies after you dip them.
I used some cherry blueberry jam that I got at a food exchange in between the cookies. I think that raspberry jam would be nice too.
Chocolate Dipped Jam Sandwich Cookies
1 tsp baking powder
1/4 tsp salt
2 cups (280 g) all purpose flour
12 Tbsp butter, softened
1/4 cup (50 g) sugar
1/4 cup (28 gr) powdered sugar
1 egg
Seeds scrapped from 4 vanilla beans
jam or marmalade Whisk together the baking powder, salt, vanilla bean seeds and flour in a bowl. Set aside.  In a mixer bowl, cream 12 Tbsp of butter for 2 – 3 minutes until light and fluffy and then slowly add the sugar and powdered sugar and continue to beat for a few more minutes. Add the egg one and beat in well. Slowly add in the flour mixture in three stages, mixing just until combined. Turn the dough out onto a work surface and form into disk. Wrap in plastic wrap and refrigerate for at least 2 hours or overnight.
Preheat oven to 350˚ F.
Prepare baking sheets lined with parchment paper. Roll out the cold dough on a lightly floured surface to a 1/2 inch thickness. Using a 1 inch cookie cutter (or whatever size you like), cut out small rounds. Re-roll the leftover dough and continue to cut out cookies. Bake each sheet for 10 minutes. The cookies are done when the edges begin to turn golden. Remove from oven and let cool completely on a wire rack. To assemble, spread a small amount of jam on a cookie and sandwich with another one.
Chocolate Ganache
89 g (3 oz) dark chocolate
89 g (3 oz) heavy cream
1 Tbsp butter (cut in 4 pieces)
Place chocolate chips in a bowl.
Pour the cream into a small saucepan over medium heat. Bring to a simmer, remove from heat, and pour on top of the chocolate. Let sit for a minute, and then whisk in the butter in until smooth.
Dip the cookies in the chocolate ganache, shaking gently to remove the excess, and let dry on a sheet of parchment paper for at least 2 hours until the ganache has firmed up and is no longer liquid.
Total Time: About 3 hours (if you place the dough in the fridge and the dipped cookies in the fridge to harden)
Sidenote, that has nothing to do with these cookies: I’m hoping to get on a better schedule of baking things for this blog, but I just started a new job at a bakery and I’m still adjusting to the hours (yeah night shift!) and I’m moving soon. Thank you to everyone who follows this blog, you’re awesome and please like the facebook page when you have a chance. View Larger


Shortbread cookies are so wonderful because they are so simple.

I like shortbread cookies as they are, but every once in a while I like to dress them up. They do dress up so nicely.

I rarely make shortbread cookies because the process of rolling and stamping can be so boring. Especially the stamping. So deciding to make these cookies is a bit odd. Especially since these cookies are so small, so you’re stamping out cookies for a while. I’m not sure if you can tell from the picture, but the cookies are the size of your thumb.

I changed a couple things in this recipe. I added vanilla bean seeds to the cookies, I used a smaller cookie cutter and I baked the cookies for only 10 minutes (due to how small they were).

If you don’t have time to wait for the dough to cool in the fridge, place it in the freezer for 30 minutes instead. You can also do the same to harden up the chocolate on the cookies after you dip them.

I used some cherry blueberry jam that I got at a food exchange in between the cookies. I think that raspberry jam would be nice too.

Chocolate Dipped Jam Sandwich Cookies

1 tsp baking powder

1/4 tsp salt

2 cups (280 g) all purpose flour

12 Tbsp butter, softened

1/4 cup (50 g) sugar

1/4 cup (28 gr) powdered sugar

1 egg

Seeds scrapped from 4 vanilla beans

jam or marmalade

Whisk together the baking powder, salt, vanilla bean seeds and flour in a bowl. Set aside.  In a mixer bowl, cream 12 Tbsp of butter for 2 – 3 minutes until light and fluffy and then slowly add the sugar and powdered sugar and continue to beat for a few more minutes. Add the egg one and beat in well. Slowly add in the flour mixture in three stages, mixing just until combined. Turn the dough out onto a work surface and form into disk. Wrap in plastic wrap and refrigerate for at least 2 hours or overnight.

Preheat oven to 350˚ F.

Prepare baking sheets lined with parchment paper. Roll out the cold dough on a lightly floured surface to a 1/2 inch thickness. Using a 1 inch cookie cutter (or whatever size you like), cut out small rounds. Re-roll the leftover dough and continue to cut out cookies. Bake each sheet for 10 minutes. The cookies are done when the edges begin to turn golden. Remove from oven and let cool completely on a wire rack. To assemble, spread a small amount of jam on a cookie and sandwich with another one.

Chocolate Ganache

89 g (3 oz) dark chocolate

89 g (3 oz) heavy cream

1 Tbsp butter (cut in 4 pieces)

Place chocolate chips in a bowl.

Pour the cream into a small saucepan over medium heat. Bring to a simmer, remove from heat, and pour on top of the chocolate. Let sit for a minute, and then whisk in the butter in until smooth.

Dip the cookies in the chocolate ganache, shaking gently to remove the excess, and let dry on a sheet of parchment paper for at least 2 hours until the ganache has firmed up and is no longer liquid.

Total Time: About 3 hours (if you place the dough in the fridge and the dipped cookies in the fridge to harden)

Sidenote, that has nothing to do with these cookies: I’m hoping to get on a better schedule of baking things for this blog, but I just started a new job at a bakery and I’m still adjusting to the hours (yeah night shift!) and I’m moving soon. Thank you to everyone who follows this blog, you’re awesome and please like the facebook page when you have a chance.

June 17, 2012 @ 5:41 AM 7 notes

Madeleines are the best cookies ever.
They’re like little cakes that you get to eat with your hands with no mess and they’re just the perfect size. Well, that’s a lie because I always eat so many of them whenever I get my hands on them so maybe they aren’t the perfect size. But they are still the best cookies.
I’ve been wanting to get a Madeleine pan for a while now and when I finally got one I couldn’t wait to use it and get my hands on some fresh, right-out-of-the-oven Madeleines. I started looking for recipes, but all of them said I had to make the dough and let it chill for 2 hours. But I didn’t want to wait two hours. I wanted my Madeleines now. So I found a recipe that didn’t tell me I had to wait 2 hours and I made it.
And they came out horribly.
They didn’t have the denseness or crumb that I so desperately wanted to sink my teeth into. The cookies were a bit dry while still tasting like I had just eaten a stick of butter.
They were not the cookies I wanted.
So, I decided to play by the rules and make the dough and wait. And this time they came out perfect. So what is the moral of this story?
Patience is a virtue.
I didn’t change much of this recipe. I used regular sugar instead of caster and whisked the flour instead of sifting it to get out the clumps. I also baked the cookies for a bit longer at a lower temperature, which was actually an accident, but worked fine. Make sure to watch that the butter is completely incorporated, as it tends to sink below the rest of the ingredients when you’re folding it in.
This recipe makes two dozen cookies.
Madeleines
125g butter, melted and cooled
2 large eggs
150g sugar
150g plain flour
1 tsp vanilla extract
1/4 tsp of salt
Melt the butter so it has time to cool while you do the next couple of steps. Beat eggs until they begin to pale and slowly add sugar and continue to beat until the eggs are thick and tripled in volume, scraping down the sides of the bowl once or twice.
Whisk flour and salt together and then slowly fold in the flour with the butter and eggs. Once incorporated, add the vanilla. Chill the dough for 2 hours before baking.
Preheat oven to 350 degrees.
If your pans aren’t non stick, grease with butter and flour them slightly to prevent sticking.
Fill the molds so that they are half full (about 2 tablespoons) and bake for 12 minutes or until golden around the edges. Take the Madeleines out of the molds immediately by spooning them out from the flat edge toward the scalloped side with a spoon and place them on a cooling rack.
Total Time: About 2 1/2 hours View Larger

Madeleines are the best cookies ever.

They’re like little cakes that you get to eat with your hands with no mess and they’re just the perfect size. Well, that’s a lie because I always eat so many of them whenever I get my hands on them so maybe they aren’t the perfect size. But they are still the best cookies.

I’ve been wanting to get a Madeleine pan for a while now and when I finally got one I couldn’t wait to use it and get my hands on some fresh, right-out-of-the-oven Madeleines. I started looking for recipes, but all of them said I had to make the dough and let it chill for 2 hours. But I didn’t want to wait two hours. I wanted my Madeleines now. So I found a recipe that didn’t tell me I had to wait 2 hours and I made it.

And they came out horribly.

They didn’t have the denseness or crumb that I so desperately wanted to sink my teeth into. The cookies were a bit dry while still tasting like I had just eaten a stick of butter.

They were not the cookies I wanted.

So, I decided to play by the rules and make the dough and wait. And this time they came out perfect. So what is the moral of this story?

Patience is a virtue.

I didn’t change much of this recipe. I used regular sugar instead of caster and whisked the flour instead of sifting it to get out the clumps. I also baked the cookies for a bit longer at a lower temperature, which was actually an accident, but worked fine. Make sure to watch that the butter is completely incorporated, as it tends to sink below the rest of the ingredients when you’re folding it in.

This recipe makes two dozen cookies.

Madeleines

125g butter, melted and cooled

2 large eggs

150g sugar

150g plain flour

1 tsp vanilla extract

1/4 tsp of salt

Melt the butter so it has time to cool while you do the next couple of steps. Beat eggs until they begin to pale and slowly add sugar and continue to beat until the eggs are thick and tripled in volume, scraping down the sides of the bowl once or twice.

Whisk flour and salt together and then slowly fold in the flour with the butter and eggs. Once incorporated, add the vanilla. Chill the dough for 2 hours before baking.

Preheat oven to 350 degrees.

If your pans aren’t non stick, grease with butter and flour them slightly to prevent sticking.

Fill the molds so that they are half full (about 2 tablespoons) and bake for 12 minutes or until golden around the edges. Take the Madeleines out of the molds immediately by spooning them out from the flat edge toward the scalloped side with a spoon and place them on a cooling rack.

Total Time: About 2 1/2 hours

May 18, 2012 @ 2:52 PM 4 notes

I made these cookies with my dad in mind.
He loves chocolate. Absolutely loves it. So when I saw this recipe, I thought of him. They melt in your mouth, while stilling allowing you to bite into them. I’ve made them a couple of times now and have had no complaints (and lots of praise). So if you love chocolate, you should probably make these.
I’ve changed a couple things from the original recipe. I doubled the amount of baking powder so they are fluffier, I prefer to use regular flour as supposed to gluten free flour because they have better flavor with regular flour. I used bitter sweet chocolate chips, which I think worked out great. Also, the last time I made them I forgot to add butter and they were just fine, but not as moist. So feel free to leave that out if you want a little less fat or need to be dairy free. Aaaand I changed the name…
Chocolate Cloud Cookies
8 ounces bittersweet chocolate
2 eggs (at room temp)
2 tablespoons butter
A little more than 1/2 cup of sugar
1/2 teaspoon vanilla extract
1/4 cup flour
1/2 teaspoon salt
1/2 teaspoon baking powder
Preheat the oven to 350 degrees F.
Melt the chocolate and butter in a double boiler (or microwave). While the chocolate is melting, whisk the eggs until thick and airy and slowly add the sugar to them. After the sugar has been incorporated, whisk in the vanilla. Temper the chocolate so that it doesn’t cook the eggs and slowly add the chocolate/butter mixture into the eggs. After the eggs and chocolate are completely mixed together, add the flour and baking powder and salt.
Using a spoon, scoop the dough the size of a silver dollar onto a cookie sheet covered in parchment paper with a generous space between each cookie. Bake for 12 minutes or until the cookies are crinkly on top.
Total Time: About 30 minutes View Larger

I made these cookies with my dad in mind.

He loves chocolate. Absolutely loves it. So when I saw this recipe, I thought of him. They melt in your mouth, while stilling allowing you to bite into them. I’ve made them a couple of times now and have had no complaints (and lots of praise). So if you love chocolate, you should probably make these.

I’ve changed a couple things from the original recipe. I doubled the amount of baking powder so they are fluffier, I prefer to use regular flour as supposed to gluten free flour because they have better flavor with regular flour. I used bitter sweet chocolate chips, which I think worked out great. Also, the last time I made them I forgot to add butter and they were just fine, but not as moist. So feel free to leave that out if you want a little less fat or need to be dairy free. Aaaand I changed the name…

Chocolate Cloud Cookies

8 ounces bittersweet chocolate

2 eggs (at room temp)

2 tablespoons butter

A little more than 1/2 cup of sugar

1/2 teaspoon vanilla extract

1/4 cup flour

1/2 teaspoon salt

1/2 teaspoon baking powder

Preheat the oven to 350 degrees F.

Melt the chocolate and butter in a double boiler (or microwave). While the chocolate is melting, whisk the eggs until thick and airy and slowly add the sugar to them. After the sugar has been incorporated, whisk in the vanilla. Temper the chocolate so that it doesn’t cook the eggs and slowly add the chocolate/butter mixture into the eggs. After the eggs and chocolate are completely mixed together, add the flour and baking powder and salt.

Using a spoon, scoop the dough the size of a silver dollar onto a cookie sheet covered in parchment paper with a generous space between each cookie. Bake for 12 minutes or until the cookies are crinkly on top.

Total Time: About 30 minutes

May 9, 2012 @ 2:10 AM 14 notes

These are by far the best chocolate chip cookies. Ever.
They have a light crisp crust with a gooey center. When I found this recipe I just had to make them. What intrigued me the most was the fact that the recipe calls for three types of sugar. I had to look into this. Why would you need three types of sugar in chocolate chip cookies? And here’s the deal:
When creating sugar crystals, the first type of sugar you get is “raw” sugar, which is larger light brown crystals that people know best from the little brown packets you find at cafes. It holds a little more moisture than white sugar and has a bit of a molasses taste. The next stage is the most processed sugar, it is small, fine white crystals. It no longer has a color because all the impurities have been removed. This is also known as “white” sugar or “regular” sugar. When recipes call for sugar, this is what they’re referring to, unless stated otherwise. Brown sugar is white sugar that has been mixed with molasses and then dried.
I thought this was all so interesting that I had to make these cookies. The recipe comes from a really cute blog that you should check out. I used a little less butter than was called for, and I might even cut it back a bit more next time so my cookies will be a bit puffier.
The Best Chocolate Chip Cookies. Ever.
1 1/2 sticks butter (6 oz)
1/4 cup white sugar (2 oz )
1/4 cup Turbinado sugar (aka raw sugar) (2 oz )
1 3/4 cup light brown sugar, packed (12 oz )
2  eggs
2 tsp vanilla (1/4 oz)
3 1/2 cup All Purpose flour (1 lb. )
1 1/2 tsp Baking soda
3/4 tsp salt
1 lb. Dark Chocolate Chips. Preferably really big ones that are 60-70% cocoa
1/2 teaspoon good quality salt, for sprinkling on top before baking
Preheat the oven to 360 degrees F.
Cream the butter and all the sugars until very light and fluffy, on medium high for about  5-7 minutes . Scrape down the side of the bowl. Continue  mixing while adding the eggs one at time. Make sure each egg is  incorporated before adding the next. Add the vanilla. Scrape down the  bowl with a spatula. In another bowl, combine the flour, soda and salt and whisk to combine. With the machine on low, slowly add the flour.  Mix until just combined, taking care not to over mix and then slowly add the chocolate chips.
Cover a cookie sheet with parchment paper and Scoop the cookie dough onto sheet in rounds that are a bit smaller than a tablespoon. Leave plenty of space in between each cookie.
Sprinkle a very  fine dusting of good quality sea salt over the cookies and place in the oven. Bake the cookies for 12 minutes, or until lightly golden on the outside but still look gooey on the inside.
Total Time: About 30 minutes View Larger

These are by far the best chocolate chip cookies. Ever.

They have a light crisp crust with a gooey center. When I found this recipe I just had to make them. What intrigued me the most was the fact that the recipe calls for three types of sugar. I had to look into this. Why would you need three types of sugar in chocolate chip cookies? And here’s the deal:

When creating sugar crystals, the first type of sugar you get is “raw” sugar, which is larger light brown crystals that people know best from the little brown packets you find at cafes. It holds a little more moisture than white sugar and has a bit of a molasses taste. The next stage is the most processed sugar, it is small, fine white crystals. It no longer has a color because all the impurities have been removed. This is also known as “white” sugar or “regular” sugar. When recipes call for sugar, this is what they’re referring to, unless stated otherwise. Brown sugar is white sugar that has been mixed with molasses and then dried.

I thought this was all so interesting that I had to make these cookies. The recipe comes from a really cute blog that you should check out. I used a little less butter than was called for, and I might even cut it back a bit more next time so my cookies will be a bit puffier.

The Best Chocolate Chip Cookies. Ever.

1 1/2 sticks butter (6 oz)

1/4 cup white sugar (2 oz )

1/4 cup Turbinado sugar (aka raw sugar) (2 oz )

1 3/4 cup light brown sugar, packed (12 oz )

2  eggs

2 tsp vanilla (1/4 oz)

3 1/2 cup All Purpose flour (1 lb. )

1 1/2 tsp Baking soda

3/4 tsp salt

1 lb. Dark Chocolate Chips. Preferably really big ones that are 60-70% cocoa

1/2 teaspoon good quality salt, for sprinkling on top before baking

Preheat the oven to 360 degrees F.

Cream the butter and all the sugars until very light and fluffy, on medium high for about 5-7 minutes . Scrape down the side of the bowl. Continue mixing while adding the eggs one at time. Make sure each egg is incorporated before adding the next. Add the vanilla. Scrape down the bowl with a spatula. In another bowl, combine the flour, soda and salt and whisk to combine. With the machine on low, slowly add the flour. Mix until just combined, taking care not to over mix and then slowly add the chocolate chips.

Cover a cookie sheet with parchment paper and Scoop the cookie dough onto sheet in rounds that are a bit smaller than a tablespoon. Leave plenty of space in between each cookie.

Sprinkle a very fine dusting of good quality sea salt over the cookies and place in the oven. Bake the cookies for 12 minutes, or until lightly golden on the outside but still look gooey on the inside.

Total Time: About 30 minutes

February 13, 2012 @ 3:00 AM 10 notes

These are probably the most frustrating cookies I have ever made.
But don’t let that stop you! They taste delicious! They are light and crispy and melt in your mouth.
Also, if you love hazelnuts, these are the cookies for you. Before I give you the recipe though, I want to warn you of the labor intensity of these cookies. You want to roll the dough out thin and then cut them into nice shapes with a hole in the center of half of the cookies and then transfer them onto a cookie sheet. Transferring the cookies to the cookie sheet is the hardest part because they warm up quickly. When the cookie dough gets warm stick the dough in the fridge for 20 minutes and start again. Keeping it on something that is also cold keeps the dough colder for a bit longer, so when you’re rolling out the dough keep it on a cold cookie sheet.
I got this recipe from the cookbook The Sweet Life by Kate Zuckerman. This is a great book, not only does it have wonderful recipes, it also has some sections with tips, tricks and explanations on different cooking techniques.
Hazelnut and Spice Raspberry Sandwich Cookies
5 ounces hazelnuts
2 1/2 cups flour
1/4 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon cardamom
1/4 teaspoon nutmeg
1/4 teaspoon baking powder
8 ounces butter (at room temperature)
3/4 cup sugar
1 egg, room temperature
1/2 cup raspberry jam
1/4 cup powdered sugar, for dusting
Grind the hazelnuts, half cup of flour and salt in a food processor and grind to a fine powder. In a dry bowl, whisk the hazelnut powder and remaining flour, spices and baking powder.
In a separate bowl, cream the butter and sugar together until the mixture is fluffy and almost white in color. If you’re doing this in a mixer, make sure to scrape down the sides occasionally. Then add the egg and mix until it has been fully incorporated. Add the dry ingredients and fold the dry ingredients into the wet mixture and then begin to stir the dough together until everything is incorporated.
Using a rubber spatula, scrape the dough onto a piece of plastic wrap and wrap up the dough tightly in the shape of a rectangle. Put the dough in the fridge for at least 2 hours or overnight.
Preheat the oven to 350.
Roll out the dough like you would pie crust (for instructions on how to do that, please go here and follow the instructions in that recipe) After you have rolled out the dough, cut out cookies with your desired cookie cutter, and place them on a parchment paper lined cookie sheet. If the dough is getting too soft (and trust me, this will happen) put it in the fridge for 20 minutes and then continue. Cut an additional hole in the center of half of the cookies (this will be the top of your sandwich, you don’t have to do this, it’s just for show). Put the cut out cookies back in the fridge for 10 minutes and then into the oven for 15 minutes.
While they are baking, check on your cookies through the window of your oven. These cookies cook and then burn quickly!
The cookies should be a golden brown when they are ready. Take them out of the oven and put them on a cooling rack to cool for at least 5 minutes. After they have cooled, spread a small amount of jam on the bottom cookies and place another cookie on top. When you are done assembling the cookies, dust them with powdered sugar and serve!
These cookies go great with a cup of tea or coffee.
Total Time: Depends on how warm your kitchen is, if your kitchen is cold your dough won’t warm up as fast. So this can take anywhere from 4 to 8 hours. View Larger

These are probably the most frustrating cookies I have ever made.

But don’t let that stop you! They taste delicious! They are light and crispy and melt in your mouth.

Also, if you love hazelnuts, these are the cookies for you. Before I give you the recipe though, I want to warn you of the labor intensity of these cookies. You want to roll the dough out thin and then cut them into nice shapes with a hole in the center of half of the cookies and then transfer them onto a cookie sheet. Transferring the cookies to the cookie sheet is the hardest part because they warm up quickly. When the cookie dough gets warm stick the dough in the fridge for 20 minutes and start again. Keeping it on something that is also cold keeps the dough colder for a bit longer, so when you’re rolling out the dough keep it on a cold cookie sheet.

I got this recipe from the cookbook The Sweet Life by Kate Zuckerman. This is a great book, not only does it have wonderful recipes, it also has some sections with tips, tricks and explanations on different cooking techniques.

Hazelnut and Spice Raspberry Sandwich Cookies

5 ounces hazelnuts

2 1/2 cups flour

1/4 teaspoon salt

1 teaspoon cinnamon

1/4 teaspoon cardamom

1/4 teaspoon nutmeg

1/4 teaspoon baking powder

8 ounces butter (at room temperature)

3/4 cup sugar

1 egg, room temperature

1/2 cup raspberry jam

1/4 cup powdered sugar, for dusting

Grind the hazelnuts, half cup of flour and salt in a food processor and grind to a fine powder. In a dry bowl, whisk the hazelnut powder and remaining flour, spices and baking powder.

In a separate bowl, cream the butter and sugar together until the mixture is fluffy and almost white in color. If you’re doing this in a mixer, make sure to scrape down the sides occasionally. Then add the egg and mix until it has been fully incorporated. Add the dry ingredients and fold the dry ingredients into the wet mixture and then begin to stir the dough together until everything is incorporated.

Using a rubber spatula, scrape the dough onto a piece of plastic wrap and wrap up the dough tightly in the shape of a rectangle. Put the dough in the fridge for at least 2 hours or overnight.

Preheat the oven to 350.

Roll out the dough like you would pie crust (for instructions on how to do that, please go here and follow the instructions in that recipe) After you have rolled out the dough, cut out cookies with your desired cookie cutter, and place them on a parchment paper lined cookie sheet. If the dough is getting too soft (and trust me, this will happen) put it in the fridge for 20 minutes and then continue. Cut an additional hole in the center of half of the cookies (this will be the top of your sandwich, you don’t have to do this, it’s just for show). Put the cut out cookies back in the fridge for 10 minutes and then into the oven for 15 minutes.

While they are baking, check on your cookies through the window of your oven. These cookies cook and then burn quickly!

The cookies should be a golden brown when they are ready. Take them out of the oven and put them on a cooling rack to cool for at least 5 minutes. After they have cooled, spread a small amount of jam on the bottom cookies and place another cookie on top. When you are done assembling the cookies, dust them with powdered sugar and serve!

These cookies go great with a cup of tea or coffee.

Total Time: Depends on how warm your kitchen is, if your kitchen is cold your dough won’t warm up as fast. So this can take anywhere from 4 to 8 hours.

December 25, 2011 @ 4:53 PM 6 notes