Cookies For The Holidays
During the holidays few things are better than the smell of freshly baked cookies.
So, The Early Show invited Tish Boyle, food editor at Chocolatier magazine, to share some of her favorite holiday cookie recipes from her new book, "The Good Cookie."
Boyle says that when she was growing up, her favorite thing to have after school was a cold glass of milk and a handful of cookies. Her family had a big holiday baking ritual, and eventually Boyle was encouraged to start baking on her own. Initially her repertoire consisted of the very easy and terribly manageable Toll House cookie.
Today, Boyle makes a few simple modifications to classic treats and creates cookies that are entirely new and tasty.
In the oven were brandied eggnog cookies, caramel almond tiger cookies, chocolate meringue swirls, caramelized-pecan orange biscotti and chocolate toffee brownie bites.
RECIPES
Brandied Eggnog Cookies
Makes 30 sandwich cookies
Just as the scent of a Madeleine transported Proust to his memories of childhood, I'd bet that one whiff of these holiday-themed cookies would take you back to your own youth. They've tender, nutmeg-infused squares of shortbread, sandwiched together with a creamy brandy-spiked filling.
Ingredients
Eggnog cookies:
1 cup (2 sticks) unsalted butter, softened
1/2 cup granulated sugar
1 large egg yolk
1 teaspoon vanilla extract
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon salt
2 cups all-purpose flour
Coarse sugar for sprinkling
Brandy cream filling:
3 tablespoons unsalted butter, softened
1 cup plus 2 tablespoons confectioners' sugar
1 tablespoon brandy
1 teaspoon vanilla extract
Garnish
Freshly grated nutmeg
Special equipment:
1 1/2 inch fluted square or round cookie cutter
1/2 inch aspic cutter (of any shape) or 1/2 inch plain pastry tip (such as Ateco #6)
Method
Make the dough:
In the bowl of an electric mixer, using the paddle attachment, beat the butter and sugar at medium speed until combined, about 1 minute. Add the egg yolk, vanilla extract, nutmeg and salt until combined, scraping down the sides of the bowl as necessary. At low speed, add the flour and mix until combined. Turn the dough out onto a piece of plastic wrap, pat it into a rectangle, and wrap it up. Refrigerate for a least 1 hour, until firm (or up to 3 days).
Cut and bake the cookies:
Position a rack in the center of the oven and preheat the oven to 350 degrees F. Line two baking sheets with parchment paper or foil.
Place the chilled dough on a lightly floured work surface and sprinkle it lightly with flour. Using a rolling pin, roll the dough out to a thickness of 1/8 inch. Using a 1 1/2 inch fluted square or square or round cookie cutter, cut out as many cookies as possible from the dough. Using a 1/2 inch aspic cutter (of any shape) or 1/2 inch plain pastry tip, cut out the centers of half of the cookies (these will be the tops). Stack and press together the scraps and chill for 15 minutes before rerolling. Carefully transfer the cookies to the prepared baking sheets, placing the tops and bottoms on separate sheets (the tops will take a minute or so less to bake than the bottoms). Sprinkle the cookies with coarse sugar. Bake the cookies, one sheet at a time, for 9 to 11 minutes, or until lightly browned on the bottom (not on the top). Transfer the cookies to wire racks and cool completely.
Make the Filling:
In the bowl of an electric mixer, using the paddle attachment, beat the butter at medium speed until creamy, about 30 seconds. Gradually add the confectioners' sugar, brandy, and vanilla extract and beat until blended. Scrape down the side of the bowl. Increase the speed to high and beat until the filling is creamy, about 2 minutes.
Assemble the cookies:
Spread about 3/4 teaspoon of the filling onto the bottom of one of the whole cookies. Top with one of the cut-out cookies, right side up, and press the cookies lightly together. Repeat with the remaining cookies and filling. Grate a bit of nutmeg on top of each cookie. Serve the cookies at room temperature or chilled.
Store in an airtight container at room temperature for 3 days or refrigerated for up to a week.
Caramelized Pecan-Orange Biscotti
Makes about 54 Biscotti
This recipe is from Gerhard Weitzel, a talented Vancouver pastry chef who owned a well-known patisserie there for many years. Caramelized pecans are a favorite among pastry chefs because they deliver so much flavor and crunch. Adding lots of orange zest and hints of anise and cinnamon for a flavor combination will delight biscotti lovers.
Ingredients
Pecan Praline
1 cup of granulated sugar
1/4 cup water
1 cup (about 4 ounces) pecan halves
Biscotti:
3 cups all-purpose flour
1 cup granulated sugar
2 1/2 teaspoons baking powder
1 teaspoon ground anise
1 teaspoon ground cinnamon
6 tablespoons olive oil
4 large eggs
1 large egg yolk
Finely grated zest of 4 oranges
(about 2 1/2 tablespoons)
Method
Making the pecan praline:
Lightly brush a baking sheet with vegetable oil. In a medium-sized heavy saucepan, combine the sugar and water and cook over medium heat, stirring constantly, until the sugar dissolves. Increase the heat to high and bring the syrup to a boil. Cook without stirring, occasionally brushing down the sides of the pan with a wet pastry brush, until the syrup turns a dark caramel. Immediately add the pecans and stir to coat with the caramel. Quickly turn the mixture out onto the oiled baking sheet. Cool for 20 minutes, or until hardened.
Transfer the praline to a cutting board and, using a large knife, finely chop it. Set aside.
Make and bake the biscotti:
Position two racks near the center of the oven and preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
In the bowl of an electric mixer, using the paddle attachment, beat the flour, sugar, baking powder, anise, and cinnamon on low speed until combined. In a large glass-measuring cup, gently whisk together the olive oil, eggs, yolk and orange zest. Add this mixture all at once to the dry ingredients and mix, still on low speed, just until combined; do not over-mix. Add the chopped pecan praline and mix for a few seconds, until blended.
Scrape the dough out onto a floured work surface and divide it into thirds. Shape each portion into a 12-inch-long log. Transfer the logs to one of the prepared baking sheets, spacing them about 3 inches apart (the logs will spread). With the heel of your hand, flatten the logs slightly, until they are about 2 inches wide. Place the baking sheet on the upper oven rack and bake for about 25 minutes, or until the dough is set. Set the baking sheet on a wire rack and cool for 10 minutes. Reduce the oven temperature to 325 degrees F.
Slide a pancake turner under each log to loosen it from the parchment paper. Carefully transfer the logs to a cutting surface. Line the baking sheet with clean parchment paper. Using a serrated knife, cut the logs on the diagonal into 1/2 -inch slices. Arrange the slices cut side down and 1/2 inch apart on the two baking sheets and bake for about 15 minutes, or until dry and crisp. Transfer the biscotti to a wire rack and cool completely.
Cranberry Orange Biscotti:
Substitute 2/3 cup dried cranberries, coarsely chopped, for the pecan praline.
Store in an airtight container at room temperature for up to 2 weeks.
Chocolate Meringue Swirls
Makes about 62 cookies
Sold in pastry shops throughout Europe, these sweet nothings are crisp on the outside and soft and chewy on the inside - just the very lightest kiss of chocolate on your tongue. Seek out bittersweet chocolate with 70 percent cocoa solids - its intensity is strong enough to stand up to all that egg white.
Ingredients
One 3 1/2-ounce bar Lindt Excellence 70% Cocoa dark chocolate, coarsely chopped
1 1/4 cups granulated sugar, divided
1/4 cup water
4 large egg whites, at room temperature
1/2 teaspoon cream of tartar
Pinch of salt
Confectioners' sugar for dusting (optional)
Special Equipment:
Candy thermometer
Large pastry bag fitted with a large star tip (such as Ateco #6)
Method
Position two racks near the center of the oven and preheat the oven to 250 degree F. Line two large baking sheets with parchment paper.
In the top of a double boiler over barely simmering water, melt the chocolate, stirring occasionally until smooth. Remove the pan from the heat and let the chocolate cool slightly.
In a small heavy saucepan, combine 1 cup of the sugar and the water. Cook over medium heat, stirring constantly, until the sugar dissolves. Reduce the heat to low.
In the bowl of an electric mixer, using the whisk attachment, beat the egg whites at medium speed until foamy. Add the cream of tartar and salt and beat at high speed until soft peaks form. Gradually add the remaining 1/4 cup sugar and beat until stiff peaks form (if the meringue is not stiff enough at this point, it will not hold its shape later).
Attach a candy thermometer to the side of the saucepan. Increase the heat to high and boil the sugar syrup until it registers 248 degrees F (firm ball stage). With the mixer off, add about 1/4 cup of the hot syrup to the egg whites, then beat at medium speed until blended, about 5 seconds. Continue adding the hot syrup 1/4 cup at a time, mixing well after each addition. Remove the bowl from the mixer stand and whisk in the melted chocolate just until blended.
Scrape some of the hot meringue into a large pastry bag fitted with a large star tip. Pipe the meringue onto the prepared baking sheets, forming rosettes about 1 1/2 inches wide at the base and spacing them 3/4 inch apart. (The remaining meringue will hold up to be piped after the first batch of meringue has baked.) Bake the meringue for 25 to 30 minutes, or until dry on the outside but still soft inside. Transfer the cookies to a wire rack and cool completely. Dust the meringue lightly with sifted confectioners' sugar, if you like, before serving.
Store in an airtight container in a cool, dry place for up to a week.
Chocolate Toffee Brownie Bites
Makes about 24 miniature cakes
Whether you're looking to become the star of your bake sale or just seeking a bit more respect at home, these cookie-brownie-cupcake hybrids are the ticket. This is a rich and chewy chocolate brownie topped with a lustrous glaze and studded with buttery, chewy toffee bits. Resistance is futile.
Ingredients
Brownies:
1/2 cup (1 stick) unsalted butter, cut into tablespoons
2 ounces unsweetened chocolate, coarsely chopped
1/2 cup all-purpose flour
1/8 teaspoon baking powder
Pinch of salt
1 cup granulated sugar
2 large eggs
1 1/2 teaspoons vanilla extract
1/4 teaspoon almond extract
Chocolate glaze:
5 ounces bittersweet chocolate, coarsely chopped
1/2 cup plus 1 tablespoon heavy cream
1 tablespoon light corn syrup
1/3 cup almond brickle chips, such as Heath Bits O' Brickle
Special equipment:
Two 12-cup miniature muffin pans (1 ounce cups)
Method
Make the Brownies:
Position a rack near the center of the oven and preheat the oven to 325 degrees F. Grease two 12-cup miniature muffin pans well and dust them with floor.
In the top of a double boiler over barely simmering water, combine the butter and chocolate and heat, stirring occasionally, until melted and smooth. Transfer the mixture to a medium bowl and cool until tepid.
Shift the flour, baking powder, and salt together into a medium bowl. Stir until combined.
Stir the sugar, eggs, vanilla, and almond extract into the chocolate mixture until well combined. Add the flour mixture and stir until blended.
Spoon the batter into the prepared muffin cups, filling them two-thirds full. Bake the brownie bites for 14 to 16 minutes, until set but still soft in the center; a toothpick inserted into a brownie should come out with a few moist crumbs clinging to it. Let the cookies cool in the pan on a wire rack for 10 minutes, then invert the cookies onto the rack and cool completely.
Make the glaze:
In the top of a double boiler over simmering water, combine the chocolate, cream, and corn syrup and heat, stirring occasionally, until the chocolate is completely melted and the mixture is smooth. Remove the bowl from the heat and stir in the brickle bits.
Glaze and garnish the brownie bites
Place the rack with the cookies on it on a baking sheet. Arrange the brownie bites, still inverted, so they are no more than 1/4 inch apart. Pour the glaze over the bites, covering the tops and sides. Use a small offset metal spatula to smooth glaze over any exposed spots. Refrigerate until the glaze is set, about 10 minutes.
Serve at room temperature or chilled.
Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Carmel-Almond Tiger Cookies
Makes about 44 sandwich cookies
Almond and caramel has become a new classic combination, celebrated in premium ice creams and now in this wonderful cookie. Tender toasted almond shortbread rounds are sandwiched with buttery caramel, then more caramel is drizzled on top in tiger stripes. The drizzle is for visual pizzazz and caramel lovers.
Ingredients
Almond cookies
1/2 cup silvered almonds, toasted
1 1/2 cups all-purpose flour, divided
1/2 cup cornstarch
1/8 teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1/4 cup confectioners' sugar
1/4 cup granulated sugar
1/4 teaspoon almond extract
Caramel filling
3/4 cup granulated sugar
3 tablespoons water
1/3 cup heavy cream
2 tablespoons unsalted butter
Pinch of salt
Special equipment
1 1/2 inch fluted round cookie cutter
3/4 inch round cutter (or 5/8 inch plain pastry tip, such as Ateco #8)
Method
Make the dough:
Place the almonds and 1/4 cup of the flour in the bowl of a food processor and process until the almonds are finely ground, about 45 seconds. Transfer the mixture to a medium bowl and stir in the remaining 1 1/4 cups flour, the cornstarch, and salt. Set aside.
In the bowl of an electric mixer, using the paddle attachment, beat the butter and sugars at medium-speed until light in texture, about 2 minutes. Beat in the almond extract. At low speed, gradually add the flour mixture, mixing just until combined. Scrape the dough onto a work surface and shape into a disk. Wrap the dough in plastic wrap and refrigerate for at least 2 hours, until firm enough to handle (or up to two days).
Cut and bake the cookies:
Position a rack in the center of the oven and preheat the oven to 350 degrees F.
On a lightly floured work surface, using a rolling pin, roll out the dough to a thickness of 1/8, sprinkling it lightly with flour as needed to prevent sticking. Using a 1 1/2 inch fluted round cookie cutter , cut out as many cookies as possible from the dough. Using a 3/4 inch round cutter, or the tip of a 3/4 inch plain pastry tip, cut out the center of half of the cookies (these cookies will be the tops). Re-roll the scraps, chilling the dough for 10 minutes if necessary, and cut into more cookies. Cut out the centers of half of these. Transfer the cookies to ungreased baking sheets, spacing them 1/2 inch apart. Bake the cookies one sheet at a time, for 10 to 12 minutes, or until just barely beginning to color at the edges. Transfer the cookies to a wire rack and cool completely.
Make the filling:
In a small heavy saucepan, combine the sugar and water and cook over medium heat, stirring constantly, until the sugar dissolves. Increase the heat to high and cook, without stirring and occasionally brushing down the sides of the pan with a wet pastry brush, until the syrup caramelizes and turns a golden amber color, about 4 minutes. Remove the pan from the heat and carefully add the heavy cream (the mixture will bubble up), stirring until smooth. Stir in the butter and salt until the butter is melted. Let the caramel filling cool for 20 minutes, or until it has thickened enough to spread.
Assemble the cookies
Line a large baking sheet with aluminum foil or waxed paper. Spread a scant teaspoon of the caramel filling over the bottom of each whole cookie. Top each with a cut-out cookie, and place the filled cookies on the lined sheet. Place the saucepan of caramel over low heat and heat, stirring constantly, until it is thin enough to drizzle. Using a spoon, lightly drizzle the tops of the cookies with parallel lines of caramel.
Store in an airtight container in a cool, dry place for up to 5 days.