Almond Cookies

I do not remember always liking almond desserts but I am pretty sure that I have loved them for at least the last five years.  I started making a gluten free almond cookie in pastry school and have been obsessed with it ever since.  With only five ingredients, this recipe is very easy to make and I guarantee that nobody will be able to eat just one.

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Almond Cookies
from King Arthur Flour

Make the cookies: Preheat oven to 325°F. In a stand mixer, mix together the almond paste, sugar, and salt until crumbly. Add the lightly beaten egg whites to the almond mixture and mix until smooth. Add the almond extract and mix until combined.

Using a size 100 scoop, scoop the dough onto parchment or silpat lined baking sheets and bake for 15 minutes. Make sure that they cool completely before eating.

I added some chocolate chips to part of the batter which was a great decision, if I may say so myself.  I also think that dried cherries would be tasty...

8 oz. almond paste (Solo or Love n' Bake)
160 grams granulated sugar
1/4 tsp salt
2 large egg whites, lightly beaten
1/4 tsp almond extract

**These measurements only work with Solo or Love n' Bake brand almond paste.  If you choose to use Odense paste, make sure to cut down the paste to 7 oz., the sugar to 3/4 cup, and use only 1 egg white.

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Salted Chocolate Cookies

Some of you may shun me for this but I took on Big Cookie last week. No, I did not head to the sate capitol and share my thoughts with the adult selling Girl Scout Cookies on behalf of her daughter. I took on Big Cookie by proclaiming that the cookie I baked was better that any Girl Scout Cookie on the market.

And I bet that my friends ate more of my cookies last week than they did of any thin mint or samoa.

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Salted Chocolate Cookies

Make the cookies: Preheat oven to 350˚. Combine the 8 oz. of chocolate with the butter in a double boiler and stir occasionally until the chocolate and butter is melted. Remove from heat and let cool for 10 minutes. In a separate bowl, whisk together the flour, baking powder, and salt.

In the bowl of an electric mixer, combine the eggs, brown sugar, and vanilla. Beat on medium-high until the mixture is fully combined. Reduce the speed to low and add the melted chocolate, beating until incorporated. Add the flour mixture and mix until combined. Fold in the rest of the chocolate. 

Using a size 100 scoop, scoop dough onto silicone or parchment-lined baking sheets. Sprinkle with flaked sea salt and bake for 10 minutes.

8 oz. semisweet chocolate, chopped
4 tbsp butter, cut into pieces
3 1/8 oz AP flour
1/2 tsp baking powder
3/4 tsp sea salt (I use Maldon)
2 large eggs, at room temperature
6 1/8 oz light brown sugar
1 tsp vanilla
12 oz. 60-70% dark chocolate, chopped

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Filled with a caramel frosting

Look to the cookie, Elaine, look to the cookie.

I have said in the past that a good chocolate chip cookie is the best cookie ever. While I still believe this, a black and white cookie is a close second. Not only is a black and white delicious, it is arguably part of one of the best Seinfeld episodes ever.

A black and white is hard to come by in Minneapolis, though, so last weekend I reserved a few hours to harness the words of Jerry Seinfeld and bake the infamous dessert.

"The black and white. I love the black and white. Two races of flavor living side by side in harmony....If people would only look to the cookie, all of our problems would be solved."

--Jerry Seinfeld

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Black and White Cookie
from Baked

Make the cookies: Preheat oven to 350. Sift flour, baking soda, baking powder and salt in a large bowl.

In the bow of a stand mixer, cream the butter and sugar until light and fluffy. Add the eggs and egg yolk one at a time making sure to scrape down the sides of the bowl each time. Add the flour mixture in three parts alternating with the buttermilk (start with flour and end with flour). Scrape down the bowl and add the vanilla and lemon zest. Mix on low speed to incorporate.

Using a #50 scoop the batter onto a silpat/parchment lined baking sheet leaving a few inches in between the dough. Bake for 17 minutes or until the edges are golden brown.

Make the frosting: Whisk together the sugar, milk, cream, and vanilla. Add milk one teaspoon at a time until you reach desired consistency. Pour half of the frosting into another bowl and add the cocoa powder and one teaspoon of water. Whisk until chocolate frosting comes together. If it is too thick, add water until frosting has desired consistency.

Using an offset spatula, spread the white frosting on half of the cookie. Let it set for an hour or so and then add the chocolate frosting. Let the cookie dry completely before serving. 

Cookies
3 cups AP flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 3/4 sticks unsalted butter
1 1/4 cups granulated sugar
2 eggs + 1 egg yolk
3/4 cup buttermilk
1 tbsp vanilla
1 tbsp grated lemon zest

Frosting
3 3/4 cups powdered sugar
4 tbsp whole milk
3 tbsp cream 
2 tsp vanilla
1/2 cup + 2 tbsp unsweetened cocoa powder

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