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Showing posts from January, 2015

Fudgey Chocolate- Chocolate Chip Cookies (gluten free, Kosher for Passover)

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A perfect cookie for a chocolate lover - there isn't any flour to come between you and your chocolate.  This cookie is actually a very chocolaty-meringue cookie studded with chocolate chips and dried cranberries. The recipe is adapted from King Arthur Flour. By beating the egg whites until stiff the cookie will remain lighter and fudgier than the original version.  Baking is a bit tricky, the cookie needs to dry out, but not burn. A few cracks will begin to appear when they are fully baked and increase as they cool.  Do not remove from the parchment baking sheet until completely cooled.  NOTE: you must bake these cookies on parchment paper. I found that once baked, remove the entire sheet (with the cookies on them) to a cooling rack. Don't attempt to move them off the paper until they are completely cooled. Store in single layers, separated from the next layer with waxed paper or parchment paper.  Equipment: Electric mixer Scale, measuring cups, spoons,

Sesame Crisps

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This recipe is adapted from Maida Heatter's Book of Great Desserts (1965) - "Sesame Pennies" If you are a peanut brittle fan, I think I can assure you that you will love this cookie. It's thin and crunchy and feels nutty as you chew. An improvement on peanut brittle, it won't stick to your teeth quite as much. These cookies are part of a cookie platter that I made for a friend (among the other cookies were pumpkin drop cookies The cookie couldn't be easier to make: you mix it in one bowl and drop onto a parchment lined cookie sheet. The uncooked batter (more a very thick batter than a dough) will need to be shaped a bit with very wet hands. They spread in the oven, so it's imperative to space them at least 3/4 inches apart. The recipe will make about 3 dozen cookies. Equipment: a flat bottom heavy frying pan (for toasting the seeds) large mixing bowl measuring cup, spoons, silicone spatula teaspoon parchment paper cookie sheet (s) spatula

Pumpkin Drop Cookies: a soft drop cookie filled with fruit, chocolate and nuts.

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This cookie is adapted from The Moosewood Restaurant New Classics Cookbook, 2001 I love to cook with winter squash, but when it comes to sweets using pumpkin, I use canned puree and skip the arduous prep. There is no discernible difference in the final product.  This is a drop cookie - which means, mix, drop onto the parchment lined cookie sheet and bake. No chilling, no waiting. From start to finish this is a 90 minute project (based on using 3-4 cookie sheets, baking one at a time).  The instructions in the original recipe were perfect - if you use a 1 tablespoon cookie scoop, you'll have 42 cookies. I'm making a cookie platter for a friend today and wasn't planning to upload this cookie (or the subsequent sesame cookie) on the blog and therefore, my apologies about the lack of process photos. I mixed the entire dough by hand, taking care to combine the fat and sugar and then whipping a bit.  I used margarine to keep the cookie pareve and it's wond