Cookie Baking Extravaganza - The Cookies

Looking back over all of the photos from last weekend (Thanks, C!), I'm wondering if I'll ever get all of these posted.

First off, here's only PART of the haul...

I don't think the Kahlua Brownies (which were VERY yummy) made an appearance until a little later.  Also, the Peanut Butter Doggie Treats that were one of Offspring's offerings didn't make it onto the cookie plate going to work (although there was really nothing in them that would be objectionable to a human palate).

One of the first items up to the plate (Heh.  Get it?) were these Chocolate Orange Shortbread cookies, which 'C' supplied (Seems odd to refer to people by a letter, but safety first.  Also, I was going to use 'CHP' instead, but then I had visions of Erik Estrada.  If you're my age, you TOTALLY got that.  Admit it.)

Anyway...  Shortbread is always a fabulous choice for holiday cookies, and these were just wonderful with the slight hint of orange.

Chocolate Chip Orange Shortbread

1 cup powdered sugar
1 cup butter, softened
1 Tbs. grated orange peel
1 3/4 cups flour
1/4 cup cornstarch
3/4 cup mini chocolate chips

Heat oven to 325º.  In a large bowl, combine butter and sugar; beat until light and fluffy.  Add orange peel; blend well.  Add flour and cornstarch; mix well.  Stir in chocolate chips.

Divide dough into four parts.  Shape each part into a ball.  On a floured surface, roll each round into a 6" circle, about 1/4" thick.  Cut into shapes and transfer to a baking sheet.  Bake about 17 minutes, until edges are a light golden brown.  Let cool slightly and then remove from baking sheet.

My contributions included two recipes I had never tried before (that'll learn me), Lavender Honey Biscotti with a Rose Glaze and Raivas, which are a Portuguese cookie (kinda like me).  I would make both again, but change the amount of lavender I used in the Biscotti (I'd cut it in half), and cut the amount of rosewater I used in the glaze WAAAAY back.  They were kind of like eating potpourri.  So I want to make another go of it, some other time.

As for the Raivas, I'd make them again but add salt (which the original recipe didn't call for but again, I should have known better).  They were just kind of bland.  But I had fun making the traditional shapes, which were something like this...

And yes, those are the ill-fated biscotti in the background.

My third recipe was tried and true.  Very little flour in the mix, so they're gooey and fudgy with crisp outsides.  Everything a girl could want in a cookie.

Giant Chocolate-Toffee Cookies

1/2 cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 pound bittersweet (not unsweetened) or semisweet chocolate, chopped
1/4 cup (1/2 stick) unsalted butter
1 3/4 cups (packed) brown sugar
4 large eggs
1 tablespoon vanilla extract
5 1.4-ounce chocolate-covered English toffee bars (such as Heath), coarsely chopped

Combine flour, baking powder and salt in small bowl; whisk to blend. Stir chocolate and butter in top of double boiler set over simmering water until melted and smooth. Remove from over water. Cool mixture to lukewarm.

Using electric mixer, beat sugar and eggs in bowl until thick, about 5 minutes. Beat in chocolate mixture and vanilla. Stir in flour mixture, then toffee and nuts. Chill batter until firm, about 45 minutes.

Preheat oven to 350°F. Line 2 large baking sheets with parchment or waxed paper. Drop batter by 1/4 cupfuls onto sheets, spacing 2 1/2 inches apart. Bake just until tops are dry and cracked but cookies are still soft to touch, about 15 minutes. Cool on sheets. (Can be made 2 days ahead. Store airtight at room temperature.)

Next post...  These wonderfully tender buttermilk sugar cookies and Offspring's Doggie Biscuits.

Super Sweet

Ugh.  There's that 's' word again.

Anyway, although the sticky date pudding that I made for our British dinner was interesting, it wasn't really my 'thing'.  Think I would have enjoyed it more if it was a darker cake and the dates were more incorporated into the mix.  But the toffee sauce was yummy.  And while I generally go for more rich, rather than sweet, desserts, this did make for a pretty good (and quick) ice cream topping.  I threw some honeyed almonds on top for a bit of crunch.

Smashing.

Toffee Sauce

1 3/4 sticks (3/4 cup plus 2 tablespoons) unsalted butter
1 1/2 cups packed light brown sugar
1 cup heavy cream
1/2 teaspoon vanilla

In a 1 1/2- to 2-quart heavy saucepan melt butter over moderate heat and add brown sugar. Bring mixture to a boil, stirring occasionally, and stir in cream and vanilla. Simmer sauce, stirring occasionally, until thickened slightly, about 5 minutes. Cool sauce to warm.

Hot Out of the Oven... Who Could Ask for More?

These are my go-to recipe for scones.  Whipping the whipping cream makes them light; the toffee chips give them a bit of crunch.  Add toasted nuts for an additional crunch.  Mmmm....

Go ahead.  I'll give you a minute to drool.

Chocolate Chip Toffee Scones
(adapted slightly from Bon Appétit)

3 1/4 cups all purpose flour
1/2 cup sugar
1 Tbs plus 1 tsp baking powder
1/4 teaspoon salt
1 cup mini semisweet chocolate chips
1/2 cup chocolate-covered English toffee bits (such as Heath)
2 cups chilled whipping cream
2 Tbs unsalted butter, melted
Additional sugar for sprinkling and sparkling

Preheat oven to 375°F. Lightly butter a large baking sheet. Combine flour, 1/2 cup sugar, baking powder and salt on a piece of wax paper. Stir in chocolate chips and toffee bits. Beat cream in a large bowl until stiff peaks form. Fold dry ingredients carefully into whipped cream. Turn dough out onto lightly floured surface. Knead gently until soft dough forms, about 2 minutes. Form dough into ball; pat out to form 1 1/4-inch-thick round. Cut dough into 12 wedges.

Transfer wedges to prepared baking sheet, spacing apart. Brush with melted butter. Sprinkle with additional sugar. Bake until golden brown, about 20 minutes. Serve warm.

Because It's What I Do

Neither of my kids are big fans of chocolate.  Seriously.  I chalk this up to a faulty sperm donor (which may be a highly inappropriate thing to mention when discussing baked goods).

Anyway, I have a very appreciative audience for my baked goods at work, which keeps me from scarfing an entire batch of these all by myself.  But just barely...

Giant Chocolate-Toffee Cookies

Adapted slightly from Bon Appétit magazine

1/2 cup all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 pound bittersweet (not unsweetened) or semisweet chocolate, chopped
1/4 cup (1/2 stick) unsalted butter
1 3/4 cups (packed) brown sugar
4 large eggs
1 tablespoon vanilla extract
5 1.4-ounce chocolate-covered English toffee bars (such as Heath), coarsely chopped

Combine flour, baking powder and salt in small bowl; whisk to blend. Stir chocolate and butter in top of double boiler set over simmering water until melted and smooth. Remove from over water. Cool mixture to lukewarm.

Using electric mixer, beat sugar and eggs in bowl until thick, about 5 minutes. Beat in chocolate mixture and vanilla. Stir in flour mixture, then toffee. Chill batter until firm, about 45 minutes.

Preheat oven to 350°F. Line 2 large baking sheets with parchment or waxed paper. Drop batter by 1/4 cupfuls onto sheets, spacing 2 1/2 inches apart. Bake just until tops are dry and cracked but cookies are still soft to touch, about 15 minutes. Cool on sheets. (Can be made 2 days ahead. Store airtight at room temperature.)