My younger brother asked me if I would make him some cookies to take to school for a class activity. I said sure and then tried to narrow it down to 3 cookie recipes that I wanted to make.
I spotted the shortbread recipe in Bon Appetit and wanted to try it, partly because of the flavors, but also because it is baked in a 9x13-inch pan, so it would be hard to mess up and easy to get the triangles all the same size. It was a great success! The cookies were the perfect size and my brother said that they tasted great.
I wanted to make the ginger cookies when I saw them in Health magazine and I had just enough crystallized ginger to do the recipe. These were nice and spicy and really chewy. My brothers favorite.
The chocolate cookies were made because I needed another fast cookie and I thought something chocolately would be perfect.
I didn't make them as big as the recipe said, because I wanted enough for the entire class to share.
They were all a success. No leftovers came back with my brother!
by The Bon Appétit Test Kitchen
A buttery shortbread with bright lime flavor and a crunchy topping.
2 cups all purpose flour
Bake shortbread until golden brown, crisp around edges, and firm to touch, about 45 minutes. Remove from oven. Using sharp knife, immediately recut shortbread, gently separating triangles. Cool shortbread in pan on rack.
Place white chocolate in small metal bowl. Set bowl over small saucepan of gently simmering water and stir just until chocolate is melted and smooth. Remove bowl from over water. Using fork, drizzle melted chocolate in zigzag pattern over shortbread. Sprinkle evenly with almonds and remaining 1 tablespoon lime peel. Let stand until chocolate sets, about 1 hour.
Chewy Ginger Cookies from Health Magazine
Giant Chocolate Sugar Cookies from Martha Stewarts Cookies
Ingredients
Makes 8.
1 1/2 cups all-purpose flour
1/2 cup good-quality unsweetened Dutch-process cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1 1/2 cups sugar
1/2 cup vegetable shortening, substitute 1/2 cup unsalted butter, melted and cooled
1 large egg
1 1/2 teaspoons pure vanilla extract
Directions
Preheat oven to 375. Whisk together flour, cocoa powder, baking powder, and salt in a medium bowl; set aside.
Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy. Mix in shortening (or additional butter). Add egg and vanilla; mix until creamy. Reduce speed to low. Gradually add flour mixture, and mix until just combined.
Using a 2 1/2-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing about 4 inches apart. Bake until edges are firm, 18 to 20 minutes. Let cool on sheets on wire racks. Cookies can be stored in an airtight container up to 2 days.
6 comments:
All three of those look amazing!! I can see I'll need to bake some cookies and soon! You have me craving them!
YUM! They all look delicious. The lime shortbread cookies look so pretty.
Lucky family!! They all look fabulous!! I would find it difficult not to eat them all LOL
I love the sound of all three of those recipes! Especially the Chocolate Sugar Cookies, YUM!
Your brother is lucky to have a sister like you because these all look fantastic.
Ugh...that lime shortbread looks FABULOUS! Lucky boy, that brother of yours! :o)
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