Leslie’s Cinnamon Cookies for Grown Ups

 

 

 

 

 

 

 

 

 

 

Here’s another post from the archives. Last year I participated in a Virtual Cookie Exchange, hosted by Di of Di’s Kitchen Notebook. Leslie of Lethally Delicious made these wonderful Cinnamon Cookies that I simply had to make, as I’m crazy about cinnamon! If you love cinnamon too, I suggest you hurry into the kitchen and whip up a batch of these lovely cookies. They are soooo good!


Cinnamon Cookies for Grown Ups

1 3/4 cups (8 3/4 ounces) all purpose flour
1/2 teaspoon baking soda
14 tablespoons (7 ounces) unsalted butter
1/2 cup (3 1/2 ounces) granulated sugar
3/4 cups (5 1/4 ounces) packed dark brown sugar
1/2 teaspoon kosher salt
2 teaspoons vanilla extract
1 large egg
1 large egg yolk
1 1/2 cups cinnamon chips

1. Adjust oven rack to middle position and heat oven to 350 degrees.

2. Line 2 large (18- by 12-inch) baking sheets with parchment paper. Whisk flour and baking soda together in medium bowl; set aside.

3. Heat 10 tablespoons butter in a deep 10-inch skillet or saucepan over medium-high heat until melted, about 2 minutes. Continue cooking, swirling pan constantly until butter is dark golden brown and has nutty aroma and the milk solids are very brown, 1 to 3 minutes. Remove skillet from heat and, using heatproof spatula, transfer browned butter to large, deep heatproof bowl. Immediately stir remaining 4 tablespoons butter into hot butter until completely melted.

4. Add both sugars, salt, and vanilla to bowl with butter and whisk until fully incorporated. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk for 30 seconds. Repeat process of resting and whisking 2 more times until mixture is thick, smooth, and shiny. Using rubber spatula or wooden spoon, stir in flour mixture until just combined. Stir in cinnamon chips and give dough a final stir to ensure no flour pockets remain.

5. Portion out dough: 1 tablespoon will give you 2″ cookies and 2 tablespoons of dough yields 3-3 1/2″ cookies. Arrange 2 inches apart on prepared baking sheets.

6. Bake cookies 1 tray at a time until cookies are golden brown and still puffy, and edges have begun to set but centers are still soft, 9 to 12 minutes, rotating baking sheet halfway through baking. Transfer baking sheet to wire rack; cool cookies completely before serving.

Makes about 3 dozen 2″ cookies

Twitter Avatar March – Emerill Lagasse Snickerdoodles

It’s time for another round of Twitter Avatar Fun. Last year a couple of my blog friends were having fun on Twitter with their avatars: they would pick a bread and everyone would post that bread as their avatar for that month. This year the theme is chefs and I decided to join in on the fun. Nancy came up with the great idea of each of us picking a different chef for each month. Everyone chooses one recipe by that chef, takes a photo of the dish and uses that photo as our avatar for that month.

March’s avatar chef is Emeril Lagasse, chosen by my dear friend Margaret. I chose to make Snickerdoodles, the recipe can be found here. I basically made these as written, except for one tiny detail: I added 1/2 teaspoon of cinnamon to the cookie dough. I simply couldn’t resist it! Now I’m sure there must be something wrong: the recipe says it will make 20 cookies, but I ended up with 40 of these delicious cookies!

Next month’s chef is Jacques Pepin, chosen by Di.
Snickerdoodles
2 3/4 cups all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 cup shortening
8 tbsp (1 stick) unsalted butter, softened
1 1/2 cups sugar, plus 2 tbsp
2 large eggs
1 tbsp cinnamon (I used an extra 1/2 tsp)
Preheat the oven at 350 degrees Fahrenheit.
Sift the flour, baking soda and salt (and optional 1/2 tsp cinnamon) into a bowl.
Beat together the shortening and butter. Add 1 1/2 cups sugar and continue beating until light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition. Add the flour mixture and blend well until smooth.
Mix the three tablespoons sugar with the tablespoon cinnamon in a small bowl. Roll the dough, by hand, into 1 1/2-inch balls. Roll the balls in the cinnamon sugar. Flatten the balls to 1/2-inch disks, spacing them evenly on unlined cookie sheets. Bake until light brown, but still moist in the center, about 12 minutes. Cool on a rack.

Twitter Avatar February – James Beard Refrigerator Spice Cookies


Last year a couple of my blog friends were having fun on Twitter with their avatars: they would pick a bread and everyone would post that bread as their avatar for that month. This year the theme is chefs and I decided to join in on the fun. Nancy came up with the great idea of each of us picking a different chef for each month. Everyone chooses one recipe by that chef, takes a photo of the dish and uses that photo as our avatar for that month.




February’s avatar chef is James Beard, chosen by Nancy. The recipe I chose is Refrigerator Spice Cookies, its in ‘American Cookery’ (1972) by James Beard, but it can also be found here.

These cookies reminded me a lot of Speculaas, I divided the dough into three and baked 2 portions. The third portion can be found in my freezer, waiting for a surprise visitor 😉 I taste-tested one cookie, it reminded me a lot of Speculaas. Most cookies found their way to work where they were devoured by my colleagues, the rest are at my parents house waiting to be eaten by my dad.


 

Next month’s chef is Emeril Lagasse, chosen by Margaret

Refrigerator Spice Cookies
(American Cookery by James Beard)
Yield: 5 dozen cookies

Ingredients
2 sticks unsalted butter
1 1/4 cups sugar
1 tsp vanilla extract
2 eggs
2 cups sifted AP flour
1 tbsp cocoa
2 tsp cinnamon
1 tsp nutmeg
1/2 tsp cloves
1/2 tsp salt

Preheat the oven to 375o F. 

Cream the butter, then cream in the sugar until fluffy. Beat in the vanilla and the eggs. In a separate bowl, sift together the flour, cocoa, cinnamon, nutmeg, cloves, and salt. Combine with the butter mixture until well blended.

Divide the dough into 3 or 4 parts and form rolls that are approximately 1 1/2 inches in diameter. Roll them up in wax paper or aluminum foil and store in the refrigerator or freezer until firm, about an hour.

With a sharp knife, slice into 1/4-inch rounds. Place on cookie sheets and cook until lightly browned at the edges, 10 to 12 minutes. Remove from pan and cool on a wire rack.


Christmas Cookies: Cinnamon Sugar Biscotti


This year I wanted to include some Biscotti to my cookie platters for Christmas and I was on the lookout for a simple, tasty biscotti. I ended up using this recipe that I found over at The Busty Baker.

Cinnamon Sugar Biscotti
adapted from La Dolci Vita
Makes 30 cookies

2 cups all purpose flour
1 ½ teaspoons ground cinnamon
1 teaspoon baking powder
¼ teaspoon salt
1 cup granulated sugar
6 tablespoons (3/4 stick) unsalted butter, room temperature
1 large egg
1 egg yolk
1 teaspoon vanilla extract

Topping:
¼ cup granulated sugar
1 teaspoon ground cinnamon
1 large egg, beaten (for brushing)

Preheat oven to 325F. Line two baking sheets with parchment paper or silicone baking mats; set aside. In a medium bowl, whisk together flour, cinnamon, baking powder, and salt; set aside.

In the bowl of an electric mixer, cream butter and sugar on medium speed until light and fluffy, about 4 minutes. Add whole egg, followed by egg yolk, beating until combined, scraping down the sides of the bowl as needed. Add vanilla extract. Add flour mixture, beating until ingredients come together to form a slightly stiff dough (holds together when pressed between your fingers and isn’t too sticky).

Divide dough between the two baking sheets. Shape each half of dough into a log that measures 9-inches long and 1 ½ inches wide. Press dough down to flatten slightly.

In a small bowl mix together cinnamon and sugar for topping. Brush each dough log with the beaten egg and sprinkle generously with cinnamon sugar. Bake for 40 to 45 minutes, rotating halfway through, until biscotti is golden and firm to the touch.

Remove from oven, but keep oven on. Let baking sheets cool on wire racks until biscotti is cool enough to handle. With a serrated knife, cut logs into ½-inch wide diagonal slices. Place biscotti cut side down on baking sheets and sprinkle with more cinnamon sugar. Place back in oven and bake again until pale golden, about 10 to 15 minutes.

>Apple Cinnamon Pancakes

>

Yes, that’s right: more pancakes!! I actually made these the same day I made the Buttermilk Pancakes and boy was I happy with them today…. After sleeping for the biggest part of the day due to a migraine attack it was really convenient to pull these out of the freezer and pop them into the toaster!

I found this recipe at Les Gourmandises d’Isa. You guys should really check out Isa’s blog, she has amazing recipes on there. I love visiting it as it’s written in French and gives me a chance to practice my French 🙂

Apple Cinnamon Pancakes
(adapted from Les Gourmandises d’Isa)
2 eggs
1 1/2 cup yoghurt
2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1/4 cup vanilla sugar
3 apples, peeled and grated
1 1/2 tsp cinnamon
butter for baking
maple syrup for serving
  • Mix the eggs with the yoghurt in a big bowl.
  • In a small bowl mix the flour, baking powder, salt and vanilla sugar.
  • Mix the wet and the dry ingredients.
  • Add the grated apple and cinnamon and mix well.
  • Melt some butter in a pan over low heat.
  • Put 1/4 cup of batter in the pan and flatten it with the back of a spoon.
  • Make sure that the center is not thicker than the edges of the pancake or it will be undercooked.
  • Bake until the bottom of the pancake is golden.
  • Turn pancake and cook for a couple of minutes.
  • Serve topped with some butter and/or maple syrup.

>Apple, Cinnamon and Pecan Crumble and a short Valentine’s Day review

>

Last Wednesday I went to Ladies Night at a cinema nearby with a couple of friends. Whenever we get together to go see a movie we always enjoy having diner together too, this gives us the time to catch up on everything. So this time we ate at my friend’s C.’s house and she asked me to bring dessert. Why my friends keep asking me to bring dessert over when we have a dinner party is a complete mystery to me 😉

Since it had started snowing again I was in the mood for something warming and wintery. I went to my bookmarks over at delicous.com and searched through them until I came across the perfect dish. I spotted these crumble bars over at Dessert First in September, they looked gorgeous so I simply decided to not make bars but serve this as a dessert. It was delicious!! When I plated the crumb it was actually still warm and gooey. It was a bit too sweet for my taste though… I never thought I would say this, but apparently my tastebuds and preferences have changed since I was sick in December 2009…. Next time I’ll add a little less sugar to the crumb. However my friends C., I. and the babysitter M. all loved it and didn’t think that the crumb was too sweet at all. Neither did my parents who got to enjoy the leftovers 🙂

The movie we saw at Ladies Night was ‘Valentine’s Day’. Don’t worry, I’m not going to tell you what it’s about and spoil the whole move for all of you that still want to go and see it. The three of us really liked it. It reminded me of ‘Love Actually’ with all the different story-lines within the movie. This is a perfect movie for a girls-night-out: a real feel-good-movie, I personally wouldn’t go see it with a (potential) boyfriend…. Visit the official ‘Valentine’s Day’ website for the trailer. Let me know if you saw the movie and what you thought of it!!

Now on to the actual Valentine’s Day: I don’t really like this day…. First of all I think it’s such a commercial day, I prefer for my sweetheart to surprise me with something on any day: not just because it’s Valentine’s Day. And second of all somehow I’ve always been single around Valentine’s Day, which (like Chrismas and New Year’s Eve) is absolutely no fun!!!


Apple, Cinnamon and Pecan Crumble
(adapted from Dessert First)

Filling

3 large tart apples (about 1 3/4 lbs total)
3 tablespoons softened unsalted butter
3/4 cup sugar
2 tablespoons lemon juice
2 tablespoons all purpose flour
3/4 teaspoon ground cinnamon
Crust
2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons softened unsalted butter
3/4 cup light brown sugar
1 egg, room temperature
Streusel
1/2 cup sugar
2/3 cup plus 2 tablespoons all purpose flour
1/8 teaspoon salt
6 tablespoons cold unsalted butter, diced
1/4 cup pecans, roughly chopped

Preheat oven to 350 degrees F.

Make the filling:
  • Peel, core, and chop the apples in 1/2-inch cubes.
  • Set aside in a bowl.
  • Melt butter in a sauté pan over medium heat.
  • Add the apples and sauté for about 8 minutes until the apples are semi-soft.
  • Add sugar, lemon juice, flour, and cinnamon to the apples and stir to combine.
  • Cook until mixture begins to bubble, then turn heat to low and cook for another 3 minutes, stirring constantly.
  • Transfer filling to a bowl and let cool while you make the crust.

Make the crust:

  • Line a 9 by 13 inch pan with aluminum foil, leaving enough to hang over the edge and act as handles to remove bars after baking.
  • Grease foil.
  • Whisk flour, baking powder, and salt together in a bowl and set aside.
  • In a stand mixer, cream butter and sugar together on medium speed for several minutes until light and fluffy.
  • Add egg and mix to combine.
  • Add flour mixture and mix to combine.
  • Pour the dough into the prepared pan and gently press into the bottom of the pan and about 1/4” up the sides, making sure it is level.
  • Set pan aside while you make the streusel.

Make the streusel:

  • In a stand mixer, combine sugar, flour, and salt and mix to combine.
  • Add butter and mix until crumbly and the butter pieces are very small.
  • Add pecans and mix just to combine.

Assembling the crumble:
  • Spread cooled apple filling evenly over the crust, leaving about 3/4” between the pan sides and the filling.
  • Sprinkle the streusel evenly over the filling.
  • Bake for about 35 minutes until the top layer is golden.
  • Cool completely on wire rack before removing.

    Enjoy!

>Teaser: Apple, Cinnamon and Pecan Crumble

>

Doesn’t this look gorgeous? I’ll post the recipe plus my thoughts on Valentine’s Day (both the movie and the actual day) tomorrow…..