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Friday, December 23, 2011

Holiday Cake Pops!


Cake pops may be mainstream now (guess I should have made jam), but what about holiday cake pops?! Part of the reason I love the holidays so much is because I get to make sweets and package them into dorky wannabe Martha Stewart/Paula Deen/Barefoot Contessa gifts to show people a little love. If I could, I would do this year-round, every day. Holiday cake pops may have been one of the most fun and festive treats I made all year (aside from the Valentine's day cookies). Since these were going to have to travel I omitted the stick; so technically they are not pops, but they taste just as good!
This was my first time making cake pops and I definitely learned that candy coating can either be your friend or your worst enemy. You would think melting chocolate would be easy, but no. Too hot or too cold, it is not happy. So my tip is, keep a watchful eye and keep some vegetable oil around in case of emergency. You'll see why as I explain below.
Ingredients:
The following makes about 35-45 cake balls
  • 1 box of your favorite cake mix. You could make it from scratch of course, but I cannot guarantee the consistency will be correct. All the recipes I read called for cake mix (made my life easier!)
  • 1 can of frosting
  • 1 bag of candy coating chips. You can find them in most craft or baking supply stores.
Directions:
  • Bake the cake as directed (this is also where you would want to add any food coloring)
  • Once cool, crumble it with your hands. There should be no chunks, only fine crumbs. And just so you know, this part was kinda fun!
  • Mix in 3/4 of the frosting until smooth. No more than that or the cake balls will be too soft.
  • Roll mixture into balls and let cool in refrigerator for an hour or more, or the freezer for 15 minutes. The cake balls should not be frozen however.
  • Once you are ready to dip them, start microwaving the candy coating chips in 30 second intervals. Stir each time until smooth.*
  • Dip the cake balls one at a time using a spoon, place on a wax paper lined cookie sheet (use a toothpick to draw a line around the bottom of each cake ball), decorate immediately, and refrigerate or freeze until firm.
*Tip: You want the candy coating to be liquid-like. If you over cook it it will get hard. To smooth it out, add some vegetable oil one teaspoon at a time until you get the right consistency!
Happy holidays!


Monday, November 7, 2011

Banana Cream Pie

My first attempt at banana cream pie turned out pretty well! It's pretty quick to whip up too. I was short on time and used pre-made crust (gasp!) buuuut, you can use the pie crust recipe here if you are up for it. It does taste better afterall!

As for the filling however, that you have to make yourself. And here's how:

Ingredients:
  • 1/2 cup sugar
  • 2 tbs cornstarch
  • 1/2 tsp salt
  • 3 egg yolks
  • 2 cups milk (you'll use them in batches)
  • 1 tbs butter
  • 1 tsp vanilla
  • 2 bananas

Directions
  • Mix together the sugar, cornstarch, salt, and beaten egg yolks in a bowl. After they are all well-blended, stir in 1/2 cup milk
  • In a large saucepan, over medium heat, heat remaining milk until it simmers. Remove from heat
  • Add half of the hot milk to the egg yolk mixture and return the entire egg mixture to the saucepan
  • Bring the mixture to a boil over medium heat, stirring for 2 more minutes until it starts to thicken
  • Remove from heat, stir in the butter and vanilla, and let cool
  • Once cooled, spread into pie crust* (once the pie crust is cool too) and chill
  • Top with sliced bananas and whipped cream!
*Tip: For an extra touch, add a layer of Nutella to the bottom of the pie crust before you add the filling. Folks will enjoy the surprise :)

Thursday, October 13, 2011

Nutella Stuffed Shortbread Cookies




I lied. These cookies actually have a little more than just Nutella. I also added some Toffifay candies (as seen above.) I figured they went with the chocolate-hazelnut theme, and would add a nice extra crunch. I think I was right!

To make these cookies you can use this same shortbread recipe, just don't add any baker's cocoa or coffee! After the dough is chilled, to stuff the cookies take about 2 tbs of dough and flatten it. Top with about a tablespoon of Nutella (2 tbs if you think you have enough dough to cover it) and a Toffifay candy. Then wrap the cookie up, closing the edges at the top until it looks like a Hershey's Kiss or a cute little dumpling :) Make sure there is no Nutella seeping out and that it is closed up tight.

Pop them in the oven for about 14 minutes and you are all done!

Thursday, September 29, 2011

Black and White Cookies

I had another bake sale fundraiser at the office and tried out Black & White cookies, some call them Tuxedo cookies. I like the cake texture of the cookie a lot, and the fact that the cookie itself is not too sweet. The icing takes care of that!

Preheat oven to 350

Ingredients
Cookies
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/3 cup well-shaken buttermilk
  • 1/2 teaspoon vanilla
  • 1/3 cup (5 1/3 tablespoons) unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 large egg

  • Icings
  • 1 1/2 cups confectioners sugar
  • 1 tablespoon light corn syrup
  • 2 teaspoons fresh lemon juice
  • 1/4 teaspoon vanilla
  • 1 to 2 tablespoons water
  • 1/4 cup unsweetened unsweetened cocoa powder
  • I added some Black food coloring as well

Directions

  • Whisk together flour, baking soda, and salt in a bowl. Stir together buttermilk and vanilla in a cup.
  • Beat together butter and sugar in a large bowl with an electric mixer until pale and fluffy, about 3 minutes, then add egg, beating until combined well.
  • Mix in flour mixture and buttermilk mixture alternately in batches at low speed (scraping down side of bowl occasionally), beginning and ending with flour mixture. Mix until smooth.
  • Spoon 1/4 cups of batter about 2 inches apart onto a buttered large baking sheet. Bake in middle of oven until tops are puffed and pale golden, and cookies spring back when touched, 15 to 17 minutes.
  • Transfer with a metal spatula to a rack and chill in refrigerator or freezer (to cool quickly), about 5 minutes.
You can make the Icing while the cookies chill:

  • Stir together confectioners sugar, corn syrup, lemon juice, vanilla, and 1 tablespoon water in a small bowl until smooth.
  • Transfer half of icing to another bowl and stir in cocoa, adding more water, 1/2 teaspoon at a time, to thin to same consistency as white icing.

Ice cookies:


Turn cookies flat sides up, then spread white icing over half of each and chocolate over other half.


Enjoy!



Monday, August 15, 2011

Peanut Butter & Cracker Jack Cookies



I really should just start calling this blog 'Peanut Butter & All The Fixins' because almost everything I post seems to have something to do with peanut butter. I was inspired by a local cookie bakery whose cookies always seem to end up at my office but...guess what? I can't remember the name of the place! Regardless, they made a peanut butter cookie with caramel popcorn and I was jealous they thought of it first (obviously why I can't remember their name well enough to give them credit here!) No, I joke. I only wish mine were as good as theirs.


Preheat oven to 350


Ingredients



  • 2 cups flour


  • 1 tsp baking soda


  • 1 tsp salt


  • 1 tsp ground cinnamon


  • 1 1/2 sticks unsalted butter


  • 1/2 cup smooth peanut butter


  • 1 cup packed brown sugar


  • 1/2 cup white sugar (for those who care, I used Stevia this time and recommend "splurging" with white sugar. Let's be real, it just tastes better.)


  • 2 eggs


  • 1 cup chocolate chips


  • As much Cracker Jack as you can fit in the bowl of dough without overpowering the dough





Directions



  • Line the baking sheet(s) with parchment paper


  • Sift together the dry ingredients


  • In a separate bowl, mix the peanut butter and butter until smooth


  • Add sugars and mix, then mix in eggs


  • Gradually add the flour mixture


  • Mix in chocolate chips


  • Refrigerate dough for 15 minutes


  • Add the Cracker Jacks once you are ready to bake, or else they might get soggy sitting in the dough while it refrigerates


  • Roll dough into 1" balls and flatten slightly onto the sheet


  • Bake for about 13 minutes or until golden brown


Enjoy!


Tuesday, July 12, 2011

Rice Krispy Treats with Peanut Butter and Butterfinger



The Rice Krispy treat is such an under-valued dessert. Not only is it the easiest thing ever to make, but you can customize! I layered mine and sandwiched some peanut butter and Butterfinger in between. Then, to make matters worse (read: better), I topped it off with even more Butterfinger. These things didn't last long at all!

Ingredients
  • 1 bag of fun size Butterfinger candies
  • 10 cups of Rice Krispies (5 per layer)
  • 80 marshmallows/2 regular size bags of marshmallows (40 for each layer, and 40 should come in each bag)
  • 1 stick of margarine (1/2 stick for each layer)
  • 1 cup of peanut butter
Directions
  • I totally cheated and microwaved the marshmallows and margarine (about 2 minutes.) Once you have done that mix in the Rice Krispies and press into a 9x13" pan lined with greased tin foil. Or you can just grease the pan.
  • Let that cool in the fridge and spread the peanut butter over the first layer once it has hardened a bit so that the peanut butter is easier to spread.
  • Spread the peanut butter, add a layer of Butterfinger, and repeat (sans- peanut butter)
Easy-peezy!



Wednesday, June 22, 2011

Mocha Shortbread Cookies

These are the Red Bull of cookies: A tasty chocolate shortbread cookie with the kick of coffee. I like them because they have great density but are also not too rich. The key to these cookies is to not roll them too thin, and don't go crazy with the coffee grinds or the bitter taste will take over. However, I do think more chocolate is fine ;)

You will want to refrigerate the dough for at least 45 minutes, but once you are ready to bake them you can preheat the oven at 325 degrees.

Ingredients:
  • 2 cups flour
  • 1/2 cup unsweetened cocoa powder
  • 2+ tsp coffee grounds (I probably used about 4tsp)
  • 1/4 tsp salt
  • 2 sticks unsalted butter at room temperature
  • 3/4 cups + 2 tbs powdered sugar
  • 1 tsp vanilla extract
Directions
  • Whisk together the flour, cocoa, coffee, and salt in a medium bowl.
  • Beat the butter with an electric mixer until light and fluffy. Then add the sugar and beat until light and fluffy.
  • Scrape down the sides of the bowl with a spatula and mix in the vanilla.
  • Reduce the speed of the mixer, and add the flour in three batches. Scrape the sides of the bowl with each addition.
  • Once well blended, the dough should start to get crumbly. This is when you will want to knead the dough together in the bowl.
  • Once this is done separate the dough into 4 equal batches, flatten, and cover in wax paper to refrigerate.
  • When you are ready to bake them, roll the dough out to about 1/4 inch thick (keep it in the wax paper so it doesn't stick to the rolling pin).
  • Cut into desired shape and place on a parchment lined baking sheet about 1 inch apart.
  • Bake for 7 minutes, let cool, and eat!


Friday, May 13, 2011

Chocolatey Peanut Bars


Sometimes I end up baking only because I have the ingredients lying around, and figure "why not?" This was one of those occasions and I ended up making something similar to a chocolatey peanut bar.

I was perusing one of my favorite sites Brown Eyed Baker (wish I had thought of that name) and came across this recipe. Well, I tweaked it and turned it into something a little more of my own. I didn't have exactly everything I needed, but I did have some extra things I felt like throwing in there :)

My results came out a little more chocolatey than her version, and with a little more "fluff." To me they taste something along the lines of Hello Dolly bars, mixed with a peanut butter cookie, and a Mr. Goodbar; with some marshmallow and almond croissant mixed in. Is that enough for you?

Preheat over to 350

Ingredients

Cookie Base:

  • 1½ cups all-purpose flour
  • 2/3 cup light brown sugar
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ¼ teaspoon baking soda
  • ½ cup unsalted butter, at room temperature
  • 1 teaspoon almond extract
  • 2 tbs crunchy peanut butter
  • 2 egg yolks
  • 1 cup shredded coconut

Topping:

  • 2/3 cup light corn syrup
  • ¼ cup unsalted butter
  • 2 teaspoons almond extract
  • 1 1/2 cups chocolate chips
  • 1 cup marshmallow Fluff
  • 1/2 cup crunchy peanut butter
  • 2 cups honey roasted peanuts
Directions
  • Combine the ingredients for the base in an electric mixer
  • Pat the above mixture firmly into an ungreased 9x13" pan
  • Bake 12-15 minutes or until golden brown
  • Once that is done let it cool and while cooling, start making the topping
  • The topping is pretty simple. Melt everything but the Fluff, peanuts, and peanut butter in a sauce pan until the chocolate chips are completely melted
  • Remove from the heat once melted and stir in the peanuts
  • Spread the above chocolate mix over the cooled base
  • Quickly (you don't want the chocolate chip mixture to harden while you do this ) microwave the Fluff and peanut butter and stir well
  • Swirl it into the chocolate mix you have spread on the cookie base
  • Refrigerate for 45 minutes
Enjoy!



Thursday, May 5, 2011

Oreo Stuffed Chocolate Chip Cookies



I did it. I made the Oreo stuffed chocolate chip cookies! Sure, I feel like a glutton but what a fantastic concept! I just ate a warm and chewy one straight out of the oven and, oh my goodness... they're amaaaazing!

You must must must make these. They take less than an hour of your time and I promise you it's worth it.

Preheat oven to 350

Ingredients
  • 2 sticks softened butter
  • 3/4 cup light brown sugar
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tbs vanilla extract
  • 3 1/2 cups sifted flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 1 1/2 cups chocolate chips
  • 1 package of Double Stuffed Oreos*

*Note: The recipe technically makes about 25 cookies so make sure you get enough Oreos. I made the rookie mistake of using too much dough to wrap the cookie and ended up with only 18 cookies. If you want 25, I suggest using roughly 1 tbs of dough for each side. This will make more sense in the directions :)


Directions
  • Cream the butter, brown sugar, and white sugar in a bowl
  • Add the eggs and vanilla and mix well
  • Sift the flour, salt, and baking soda together and add it in rounds to the above butter mixture
  • Add the chocolate chips
  • Scoop about 1 tbs of dough, flatten it a little, and top it with an Oreo. Add another tablespoon of dough to the top of that Oreo and wrap the cookie with the chocolate chip dough. If you use any more than 1 tbs you will end up with HUGE cookies like I did. Which is fine, but I am just giving you a heads up :)
  • Once you have wrapped the Oreos, place them on a parchment lined baking sheet and bake for 13 minutes or until golden brown

I have to say, this just makes me wonder what else I can wrap in chocolate chip cookie dough.


Sunday, April 17, 2011

Lemon Muffins

I love muffins. I think they are a perfect side to a good cup of tea or coffee, and I think they are best when they are homemade. I rarely indulge in buying myself a muffin because I just don't trust all the ingredients (preservatives and too much sugar) the store-bought ones have to offer. Unless it is from a local bakery I trust and love, chances are I'd rather make it myself :)

If you're looking for a healthier option to your morning pastry, you might like these. I made them for a recent Baha'i' Feast we hosted at breakfast time and people really liked them. Apparently it was the texture (likely from the yogurt) and the "sweet but not too sweet" taste.

Preheat oven to 400 degrees

Ingredients
  • 1/4 cup margarine
  • 3/4 cup white sugar (I used some Stevia as a substitute but just eye-balled it)
  • 2 eggs
  • 3/4 cup non-fat plain Greek yogurt (you could also use lemon flavored yogurt)
  • 1/2 tsp lemon juice
  • 1 tsp lemon zest
  • 1 1/3 cups flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 1/2 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp ground sweet nutmeg
  • Confectioner's sugar for sprinkling the tops (Side note: I actually made the pleasant mistake of sprinkling the confectioner's sugar on top before they had cooled completely and while the majority of it remained light and powdery, the bottom layer added a nice sugary crunch when it melted!)
Directions
  • Cream the butter and sugar
  • Add the lemon juice and lemon zest, eggs, and yogurt to the above mixture and mix well
  • Combine the dry ingredients in a separate bowl
  • Mix the dry ingredients into the lemon mixture
  • Spoon the batter into prepared muffin tins (lined or greased)
  • Bake 15-18 minutes
  • Sprinkle with confectioner's sugar once they have cooled
Enjoy this breakfast, brunch, or afternoon tea treat!

Wednesday, April 13, 2011

Chocolate Chip Cookies With A Twist

Anyone who knows Momofuku's Milk Bar knows that these cookies are not really an original. Let's just say I was inspired by their compost cookie. I took a regular chocolate chip cookie recipe and added half of a full-size bag of crushed Ruffles potato chips and about 4 tablespoons of Nutella. If you like the taste of salty and sweet these are the cookie for you!

Preheat oven to 375

Ingredients
  • 2 1/4 cup flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup butter
  • 1/2 cup white sugar
  • 1 cup brown sugar
  • 1 tsp vanilla extract
  • 2 large eggs
  • 2 cups chocolate chip cookies
  • 4 tbs Nutella
  • 1/2 of a large bag of Ruffles potato chips, crushed
Directions
  • Cream the butter and sugar, then add the eggs one at a time
  • Add vanilla extract and Nutella
  • Mix flour, baking soda, and salt in a separate bowl
  • Gradually add the flour mixture to the butter and sugar mixture
  • Once everything is mixed add the potato chips until well combined
  • Add by the tablespoon to a parchment lined cookie sheet
  • Bake 9-11 minutes
Let them cool and enjoy!




Saturday, April 2, 2011

Cheesecake Cookies With Oreo And Nutter Butter!!

If you love cheesecake, and love Oreos and Nutter Butter cookies as much as I do, then I think it is pretty safe to say you will love these! Based on the comments and traffic from my last junk food experiment I noticed that naturally we all seem to love what is worst for us (in the best way possible) and what better way to indulge than treating yourself to bite-size morsels of cheesecake topped with your favorite cookie?


When I found a recipe for cheesecake cookies my first thought was "How can I make these even better?" and the answer was... junk food!! So if you have 30 minutes to spare and feel like treating yourself to something you know you shouldn't (or should you...?) I encourage you to try these out. Very easy and fun.

The recipe below will make roughly one dozen cookies but I doubled everything for more.

Preheat oven to 375

Ingredients
  • 1/2 cup unsalted butter
  • 3 ounces cream cheese
  • 1 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 cup all-purpose flour
  • 1/2 cup mini chocolate chips
  • 3 tbs smooth peanut butter
  • 1 cup Oreo crumbs
  • 1 cup Nutter Butter Crumbs


Directions
  • In a mixing bowl cream together the butter and cream cheese until smooth.
  • Add the sugar and vanilla and mix until smooth. Then add the flour and mix until smooth.
  • Split the above mixture between two bowls. One bowl will be for your Oreo cookies and the other for your Nutter Butter cookies.
  • Once you have split the two, add mini chocolate chips to the Oreo mix and add the peanut butter to the Nutter Butter mix.
  • Make the cookie crumbs in a food processor and place them in their own separate bowls (unless you want a mix, which I also encourage).
  • Scoop the cookie batter into about 1 1/2" balls and roll each in their respective cookie crumbs.
  • Place on a parchment lines baking sheet and bake for 12 to 15 minutes, until the edges are a little golden brown and the top is slightly puffed up.
Hope you enjoy, and I would love to hear what creations you come up with yourselves!

Monday, March 21, 2011

Caramel Apple Nut Cheesecake

Unfortunately I didn't get the chance to take many good pictures of this caramel apple nut cheesecake. I made it for a Naw Ruz (Baha'i' and Persian New Year) potluck on the last day of the 19 day Baha'i' Fast and, well, it was devoured. That's what happens when you get over a hundred people who have been fasting in one room!

Fasting or not however, I am sure if you made this it would be devoured just as quickly. It's a Magnolia cheesecake recipe after all! My favorite part about this cheesecake is the crust. It is really rich and nutty. Not your regular graham cracker crust.

Preheat oven to 350

Ingredients:

Crust
  • 1 cup cake flour (not self-rising)
  • 1/4 cup light brown sugar
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 cup chopped, toasted, pecans. To toast them, just place them in the oven for 15 minutes at 350
Filling
  • 2 lbs (four 8 oz packages) of softened cream cheese
  • 1 1/4 cup sugar
  • 5 large eggs
  • 2 tbs heavy cream
  • 1 tbs vanilla extract
Apple Topping
  • 2 1/2 cups of thinly slices tart apples
  • 1/8 tsp cinnamon
  • 1/4 cup sugar
  • 1 tbs unsalted butter
Directions

Crust
  • Mix together the flour and sugar in a large bowl
  • Cut the butter into the above mixture using a pastry blender
  • Mix until it looks crumbly
  • Add the pecans
  • Press on the bottom of a greased 10 inch springform pan
  • Bake for 20 minutes. When it is done allow it to cool and lower the oven temperature to 325
Filling
  • Use an electric mixer to beat the cream cheese in a large bowl until it is smooth
  • Gradually add the sugar and eggs one at a time, and mix well with each addition
  • Stir in the cream and vanilla
  • Mix until no lumps remain
  • Pour the batter into the pie crust, place the filled springform pan on a baking sheet (it will leak!) and bake for one hour
  • When the hour is up, turn the oven off and use a wooden spoon to keep the oven door slightly ajar while the cake sits in there for another hour
  • Cover and refrigerate overnight (or at least 12 hours)
Apple Topping:
  • Toss the apple slices in cinnamon and sugar and cook with butter in a pan until you can easily pierce the apples with a fork
  • When ready, remove them from the pan and let them cool for 45 minutes
Once the cake and topping are cooled and complete you can start working on the topping. Lay the apples over the cake however you like, cover with walnuts and/or pecans, and drizzle with caramel. Now you are done and ready to serve a delicious dessert!

Sunday, February 20, 2011

Heart and Linzer Cookies


I know Valentine's day is over, but unfortunately I didn't have time to post these in time for the holiday. Hopefully heart shaped cookies are not only for Valentine's day though and you all can get some use out of these. If anything, they are just darn cute to look at :)

Ingredients
  • 1 1/2 cups butter softened
  • 2 cups white sugar
  • 4 eggs
  • 1 tsp vanilla extract
  • 5 cups flour
  • 2 tsp baking powder
  • 1 tsp salt
  • Jelly for the Linzer filling



Directions
  • Cream the butter and sugar together in a large bowl, then beat in eggs and vanilla
  • Stir the dry ingredients into above mixture
  • Split dough so that you can mix half of it with red food coloring
  • Let dough chill in the refrigerator covered for at least one hour, or overnight
  • Once chilled roll the dough onto a floured surface and cut into desired shapes. For the Linzer cookies, use a mini cookie cutter to cut little hearts into the top layer. Be sure to have an even number of tops with the heart cut-outs and regular heart shaped bottoms!
  • Bake for 6-8 minutes
  • Once cool, brush the red ones and regular ones with a powder sugar glaze (mix powdered sugar and water until it is like glue) and then dip them in sprinkles. For the Linzer cookies you just sandwich them with jelly.



Monday, February 14, 2011

A Junk Food Experiment


There's really no other way to describe this other than a junk food experiment. Inspired by awesomely bad county fair foods, thisiswhyyourfat.com, and pure genius we took the following junk food items, wrapped them in Pillsbury crescent dough, and baked them at 375 degrees for 14 minutes:
  • Twix: This was my favorite one.
  • Dark chocolate Reese's: Coworkers got to it before I did so I'll just assume this was a good one! :)
  • Caramello: This one was up there with Twix. Perhaps comparable to a real low-quality chocolate croissant with caramel.
  • Kit Kats
  • Twinkies: Second favorite.
  • Hostess cupcakes: Least favorite.
The most disturbing results of this experiment were:
  1. I realized I'll eat almost anything with sugar and butter, preferably lots of butter (assuming Pillsbury uses real butter).
  2. Hostess cupcakes and Twinkies are indestructible!! I mean it. We baked the Hostess cupcake at 375 degrees and nothing melted! Not to mention neither the Twinkie nor the Hostess cupcake had an expiration date. Only a month and a day...no year? I'm telling you, something is not right!
  3. These thing were GOOD, and I'd make them again.
Caramello

Hostess cupcake

Twinkie

The indestructible duo

Reese's
Kit Kat

Twix

So next time you're feeling like you need a guilty pleasure, treat yourself to these. They're obviously easy to make and they take no time at all!

Wednesday, February 9, 2011

Italian Polenta Cookies

I figured it was time to start representing my Italian roots on here (you're welcome mom) and what better way then through Italian cookies?! I'll admit that the polenta in these cookies threw some people off. I think it was an unexpected extra crunch for some and a pleasant surprise for others :) Personally, I think they are good. They are crisp, light, and unique cookies. Perfect for a snack and similar to a tea cookie. Just think of them as a light sugar cookie with cornmeal and you'll know what to expect.

Preheat oven to 350
Note: You'll need a piping bag and a star tip (e.g. Ateco #825)

Ingredients:
  • 1 3/4 cups flour
  • 1 cup polenta (or coarse cornmeal will do)
  • 1/2 tsp salt
  • 1 cup (2 sticks) unsalted butter
  • 2/3 cups white sugar
  • 1 tbs lemon zest
  • 1 large egg
  • 1 large egg yolk
  • 1 tsp vanilla extract
Directions
  • Whisk together flour, polenta, and salt in a bowl
  • Beat butter, sugar, and lemon zest in an electric mixer until pale and fluffy for about 2 minutes
  • Add egg and egg yolk one at a time, mixing after each addition
  • Mix in vanilla
  • Gradually add flour mixture
  • Add batter to the piping bag
  • Pipe into 'S' shapes, or whatever shape you like. Have fun with it! Shapes should be about 3" long and spaced 1" apart on a parchment lined baking sheet
  • Place the shapes in the freezer (on the baking sheet) for about 30 minutes
  • Once they have been in the freezer to hold their shape a little better, bake them for 15-18 minutes until golden brown; rotating half way through
And there you go. Italian cookies completo!