weekly recipe(s): cookies

This week, I made two different types of cookies when I couldn't decide what to bring to my host's house. I was torn, chocolate, not chocolate, what if someone doesn't like nuts? Growing up in a house of very picky eaters, I can dream up more dislike than you can imagine. So, I settled on two recipes I found at Martha Stewart's website: Ginger Lemon Cookies and Chocolate Pistachio Biscotti. I made some adjustments to my liking. They turned out great, and were really a good complement, in terms of flavor and look, to one another. Enjoy! And, let me know how they turn out.

Ginger Lemon Cookies

ginger lemon cookies, 2006
Originally uploaded by thinkist.

Makes 3 dozen (if you measure VERY precisely when shaping cookies, and stick to small cookies!)

8 tablespoons (1 stick) unsalted butter
3/4 cup plus 2 tablespoons sugar, plus more for sprinkling
1 large egg
1 tablespoon grated lemon zest
1 1/3 cups all-purpose flour
1/2 teaspoon ground ginger
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup crystallized ginger, cut into 1/8-inch dice

1. Heat oven to 350°. Line two baking sheets with parchment; set aside. In an electric mixer fitted with the paddle attachment, mix butter and sugar on medium-high speed until light and fluffy, about 5 minutes. Scrape down sides of bowl twice. Add egg; mix on high speed to combine. Add zest; mix to combine.

2. In a bowl, whisk together flour, ground ginger, baking soda, salt, and crystallized ginger; add to butter mixture. Mix on medium-low speed to combine, about 20 seconds.

3. Using two spoons, drop about 2 teaspoons of batter on baking sheet; repeat, spacing them 2 inches apart. Bake for 7 minutes. Transfer to a wire rack to cool.

Verdict: Great ginger taste. Maybe would've been even better with some white chocolate chips. Very light, airy cookie. They go very well with tea.


Chocolate Pistachio Biscotti

Makes about 12
These biscotti are baked for a shorter time, making them softer than the traditional version.

chocolate pistachio biscotti pistachios, 2006
Originally uploaded by thinkist.

6 tablespoons unsalted butter, room temperature, plus more for baking sheet
2 cups all-purpose flour, plus more for baking sheet
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup sugar
2 large eggs
1 cup shelled pistachio nuts (unsalted)
1/2 cup carob chips

1. Preheat oven to 350º. Butter and flour a baking sheet; set aside.

2. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. In the bowl of an electric mixer fitted with the whisk attachment, cream butter and sugar until light and fluffy. Add eggs; beat until well combined, scraping down sides of bowl if necessary. Add flour mixture, and stir to form a stiff dough, as seen in picture. Stir in pistachios and carob chips.

chocolate pistachio biscotti dough, 2006
Originally uploaded by thinkist.

3. Transfer dough to prepared baking sheet; form into a slightly flattened log, about 12 by 4 inches. Bake until slightly firm, about 25 minutes. Cool on a wire rack for about 5 minutes. Reduce oven temperature to 300º.

4. On a cutting board, using a sharp serrated knife, cut biscotti diagonally into 1-inch-thick slices. Arrange biscotti, cut sides down, on baking sheet, and bake until crisp but still slightly soft in the center, about 8 minutes.

Verdict: They turned out so much better than I expected. The carob chips tasted great. They were very yummy with coffee the next morning for breakfast :)


chocolate pistachio biscotti1, 2006
Originally uploaded by thinkist.






tags: sweets cookies ginger lemon chocolate pistachio nuts biscotti tea coffee recipe food weekly recipe