Simple Whole Wheat Sugar Cookies

This is the recipe I use anytime I want perfect sugar cookies. They bake up beautifully with nice structure and a hint of snap when you break them in two. Especially true if you can wait that extra minute or two before taking them from the oven. So they have time to shift from just-plain-baked to golden, crisp, and toasted. The dough is an absolute dream to work with. And the flavor? They have just the right amount of salt to counter the sweet. Simple Whole Wheat Sugar Cookies
This recipe makes enough dough to yield plenty of cookies, with dough left over to freeze. I typically run out of energy before I run out of dough. I thought I'd posted this recipe long ago(!), but a search through the archives proved me wrong! I'm also including the icing I like.

Icing

As far as icing goes, I have a lot of thoughts. 😉 I have a base recipe I use and then tweak it from there. Sometimes, I like my icing somewhat translucent, like a wash – so I add more water. Other times, I want it more opaque, so I leave it as written (below). I always like it to be a bit matte, and not hyper-glossy, so that's what you'll get here. Also, have fun with natural colors. You could do tiny hot-pink dots on the trees pictured with some raspberry powder plus a bit of the icing added to it. I like saffron for yellow, matcha for green, etc. Play around!

Simple Whole Wheat Sugar Cookies

Pro-tip! Keep your eyes peeled at yard sales, flea markets, and the like for special cookie cutters – that's where you'll find the gems. I have a bin of favorites that I can go to each time I make cookies.

Source: New feed

Black Sticky Gingerbread

I've experimented with a good number of gingerbread recipes in the years since I highlighted Regan Daley's Black Sticky Gingerbread. There were single, double, and triple ginger gingerbreads. Cakes that were spice-kissed, and others with experience at first and second base. They're all good, really. But hers is the one I keep coming back to when it counts. And because it has been hiding in the archives for so long, I thought I'd run my updated version today complete with tweaks, and fresh insights.
Black Sticky Gingerbread
Back then, here's what I said, “…The Black Sticky Gingerbread comes together like the cake that it is – straight-forward, unfussy, with a bit of kick and attitude. Melt the butter with the sweeteners, stir in a few eggs, fold in the fragrant spices and flour, spike it with some freshly grated ginger, and pour the batter into the prepared pan. The cake is outrageously dark, dense, flavorful, and delicious. Not the prettiest cake you'll ever make, but one of the tastiest. The burnt-caramel-esque crust that forms on the top of the cake is outrageous, and that was the first part of the cake to go.”Black Sticky Gingerbread
It all holds true. I'd love to know if any of you give this a try over the holidays, or if you make any personalized tweaks to it! xo -h

browse more:

Source: New feed

Triple Ginger Cookies

These are the ginger cookies you want to make. Little cookies spiked with lemon and three kinds of ginger. I can't get enough of them. Cracked and sugar-crusted on the outside, dense and moist within, these chewy, tender ginger gems invigorate the senses with every bite. Helped, no doubt, by the lively combination of freshly grated ginger, powdered ginger, AND minced crystallized ginger.
Triple Ginger Cookie RecipeTexturally they are far from being ginger snaps, but calling them ginger puffs wouldn't accurately describe them either – they maintain a certain heft that belies their tiny size. They pair nicely with cold, blustery afternoons. They pair nicely with hot tea.

I should also mention, these are the types of cookies I like to make for parties – the perfect grab-and-go sweet. I say this in part because they deliver a single bite of spicy deliciousness without being too-much – too sugary, too big, too fussy, too ornate, etc. And if that wasn't enough, the smell that emanates from the oven while they are baking is enough to make one swoon.Triple Ginger Cookie RecipeIt took me a while to get this recipe right where I like it – and I've found using one of two flours works best. I had great results using spelt flour, and great results using whole wheat pastry flour. The version you see in the photos is the whole wheat pastry flour.
Triple Ginger Cookie Recipe

Technique (A Little Secret)

And for those of you who read this to the end…my little secret when it comes to making these cookies is this – I mince the crystallized ginger to death. I go at it like I'm trying to turn it into some sort of paste. Some ginger is moister than than others, so you'll have varying results, but really go at it. A dramatic mince.
Triple Ginger Cookie Recipe

browse more:

Source: New feed

Sparkling Cranberries

I've become convinced that these sparkling, sugared cranberries should be a part of every holiday spread. They glint and wink in the surrounding holiday lights, and lend a striking dash of red to the table. Another great thing is the way they effortlessly make the transition from savory course to sweet. So, for example, I've become fond of serving them as part of a cheese spread, but I imagine they'd be nice as the finishing touch on on a tart or clustered atop a crème brûlée or pudding of some sort.Sparkling Cranberries Recipesparkling_cranberries2.jpg

What Type of Sugar?

This is key, and I've experimented with a range of sugars here. Some work better than others. In the beginning, I wanted to make them with a maple sugar coating – but the cranberries looked like they had been dropped in dust. The same goes for raw cane sugar, coconut sugar, and Rapadura. So I gave up trying to do a less refined sugar version. Take note, extra-fine grain sugar didn't work well either – clumpy. Essentially, the best way to get a good sparkling sugar crust on your cranberries is to first roll them in an slightly-chunky organic sugar (something like this), and later toss them in regular granulated sugar. The small grains of the granulated sugar cling to any spots that are still sticky from the simple syrup.
Sparkling Cranberries Recipe

They are simple to make, but you need to do the first step the night before. I like to toss the cranberries in sugar the next morning, and off and on throughout the day so they have time to dry and crisp up. Enjoy, and happiest holidays!

browse more:

Source: New feed

15 Festive Christmas Cookie Recipes

Hi friends – I suspect it is going to be a big baking weekend, so I thought it might be helpful to wrangle some of my favorite holiday-esque cookie recipes into one spot, in a single list. There is a pretty wide range – from gingerbread to shortbread to chocolate…I think my favorite are the Swedish Rye Cookies pictured above – you can stamp them into any shape you like, and if you can't track down rye flour, go ahead and swap in whole wheat pastry flour. But, if those aren't your speed, there are a bunch of other options I've enjoyed in the past. xo -h

15 Festive Christmas Cookie Recipes

Simple Whole Wheat Sugar Cookies – My go-to sugar cookie recipe. The dough is a dream to work with, and they love being decorated.

15 Festive Christmas Cookie Recipes

Sante's Hermits – My friend Sante shared his hermit recipe with me. A simple drop-style, spice cookie loaded with tiny currants, chopped walnuts, and finished with a bit of icing.
15 Festive Christmas Cookie Recipes

Swedish Rye Cookies – Powder-kissed and pretty, these Swedish Rye cookies are perfect for holiday cookie enthusiasts who are after a not-too-sweet, shortbread-style butter cookie made from a Rye flour blend. (pictured above)
15 Festive Christmas Cookie Recipes

Triple Ginger Cookies – This ginger cookie recipe is made special with three kinds of ginger and a hint of lemon zest. Cracked and sugar-crusted on the outside, dense and moist within. (pictured above)

Itsy Bitsy Chocolate Chip Cookies – The perfect bite-sized chocolate chip cookie. Tiny, thin, golden, crisp, a bit nutty with plenty of shaved chocolate.

15 Festive Christmas Cookie Recipes

Sparkling Ginger Chip Cookies – I made these for Lottie & Doof's 12 DAYS OF COOKIES years ago. They are tiny, bite-sized holiday cookies made with two kinds of ginger and lots of shaved chocolate. The turbinado sugar crust gives them a bit of crunch which is a nice contrast to the ooey-goey chocolate.

Limoncello Macaroons – A nice alternative to all of the peppermint and chocolate flavors this time of year. These are golden-crusted, powder-coated, almond-citrus gems spiked with limoncello liqueur.

Chocolate Puddle Cookies – I came across a cookie when I visited Portland, it was a crackle-edged puddle of chocolate with a texture that made me think of the collision between a soft meringue and a fudgy brownie. They are amazing. Downsize them a bit for a holiday cookie plate.

Biscotti al Pistaccio – Charming little bite-sized, powder-coated pistachio cookies inspired by a visit to Mona Talbott's kitchen and the Rome Sustainable Food Project at the American Academy in Rome.

15 Festive Christmas Cookie Recipes

Gingerbread Cookies – A delicious, traditional tasting, yet healthier gingerbread cookie recipe that includes white whole wheat flour, more assertive spices, and less refined sweeteners. You wont miss the traditional version. They are very cute on popsicle sticks.

Chocolate Peppermint Bark Cookies – Super decadent. A rich chocolate dough punctuated by generous amount of chopped peppermint bark and mini chocolate chips.

15 Festive Christmas Cookie Recipes

Rosewater Shortbread – The prettiest shortbread you can imagine. Buttery whole wheat shortbreads fragrant with rosewater, flecked with toasted nuts, and dried rose petals. On the shortbread front, there are also these Pine Nut Rosemary Shortbreads, a twist on the shortbread recipe I included in Super Natural Cooking. Perfectly golden pine nuts and just enough rosemary and lemon zest infuse a buttery sweet dough with fragrance and flavor. I also posted a more traditional shortbread recipe years back – the recipe was the one made in the Hearst Castle kitchen. So much shortbread~! 😉

Peppermint Bark Chocolate Chip Cookies – A great peppermint bark cookie recipe using one of my favorite cookie doughs along with a generous amount of chopped peppermint bark.

Source: New feed

Fluffy Vanilla Nougat

To make great nougat, you really need to have a plan. You have to be legit focused. And(!), consider yourself warned, there are going to be a few minutes when you can't answer the front door, or even look at your phone – boiling hot sugar is no joke. I'm going to show you how to make a fluffy, cloud-like, vanilla nougat candy. Because if you're going to eat candy now and then, it might as well be homemade. You need to read through the recipe in its entirety before starting, so you have a sense of where you're headed. You'll also need a candy thermometer.

Vanilla Nougat Recipe

To the billowy, sweet, nougat base you can add all manner of flavors and spices. Or, stir in as many seeds, nuts, and dried fruit as the nougat will hold. The version you see pictured has vanilla bean, streaks of saffron, and a medley of nuts and seeds. The version in the video is slightly different. Part of the fun is experimenting with all the different ingredients you can add. A memorable favorite – lavender with loads of toasted white and black sesame seeds.

Vanilla Nougat Recipe

Vanilla Nougat Recipe

A few notes about this nougat recipe. A lot of nougat recipes use large amounts of corn syrup. The goal here was to get rid of as much corn syrup as possible, and preferably eliminate it altogether (I'm going to give variations with it, and without below). The version with a small splash of corn syrup is, quite honestly, less temperamental. But you can make nougat without it. What you see pictured here is a nougat made from honey, sugar, egg whites, and water as the base. Then there's vanilla bean, and lots of nuts and seeds beyond that.

SUBSCRIBE TO VIDEOS

[embedded content]

browse more:

Source: New feed