Monthly Archives: November 2016

Lace Cookies

lace-cookies-4cOne of my mom’s best recipes is her peach cobbler. It’s more of a crisp, really. Peaches, sugar, crust, what’s not to love?

As much as I love peaches, I always preferred the crust topping. It’s made with oats, butter, brown sugar, sometimes crushed nuts, and it’s freaking fantastic. Try it for yourself with this recipe or this one.

It’s why I really love this cookie. It’s basically that crumb topping, in cookie form. Freaking fantastic.

I’ve been looking for new Christmas Cookies, and let me tell you, it gets harder every year to find something new and amazing. I don’t know why I’ve never tried these before. They’re kind of a no-brainer.

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But the issue here is that they are SO fragile. They are a little tough to store and serve. But more on that in a minute.

Some tips for ya. First, make ’em small. My first panful had very large cookies, so I made them half the size after that. I already use a small cookie scoop (this one which is just 1 tablespoon), and I had to split that in half. In other words, scoop your cookies the size of 1/2 tablespoon for best results.

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Second tip, leave plenty of space for them to spread. Because they do spread. A LOT.

Third tip, watch them bake. I found the baking time to vary just a bit, depending on your oven and the size of the cookies. It could take anywhere from 6 to 10 minutes. The edges will be pretty brown, and the cookies will be very very flat when they are done.

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Last tip, let them sit on the pan for 3 minutes or so before attempting to move them to a cooling rack. They need to cool in place in order to keep their shape. Scoop them too soon, and they turn into a pile of goo.

Very tasty goo.

I actually had a brilliant idea to dip these in chocolate, which turned into one of my more epic baking failures. I don’t recommend it. The chocolate is too heavy and the cookies are too fragile.

Be really gentle with these if you want to serve them in one piece. But if they do break, take comfort knowing the broken pieces are SO GOOD on ice cream or yogurt, or peach pie filling.

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5 from 1 vote
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Lace Cookies

A very thin and fragile oat and brown sugar cookie.

Cook Time 8 minutes
Servings 3 dozen
Author Jen @ Jen's Favorite Cookies

Ingredients

  • 10 tablespoons butter (1 stick + 2 T.)
  • 1 cup brown sugar
  • 3 tablespoons flour
  • 1/2 teaspoon salt
  • 1 1/2 cups rolled oats

Instructions

  1. Preheat oven to 375. Prepare baking sheet by lining with parchment paper or a silicone liner.

  2. Place butter in a saucepan, and heat over medium heat to melt. Add brown sugar and stir. Butter and brown sugar may not combine completely, and that is okay. Remove from heat.

  3. Add flour and salt, and mix in. Add oats and mix until combined.

  4. Drop 1/2 teaspoon sized balls of dough on a baking sheet, leaving plenty of space for spreading. Bake at 375F for 6-9 minutes. Watch cookies, and remove when edges are quite brown and centers are flat.

  5. Let cookies sit on the baking sheet for at least 3 minutes before moving to a cooling rack. Cookies will be thin and fragile.

Recipe Notes

It is imperative you use parchment paper or a silicone liner on your baking sheet if you want these to remove easily.

Store very gently in an airtight container.

Coconut Cream Pie

coconut-cream-pie-4Strange as it sounds, coconut cream pie has always been one of those recipes I have struggled with. Robb loves coconut cream pie, and will frequently order it at restaurants. Which makes me feel like I just need to get this one right.

I have tried several recipes over the years, and none of them have quite met my standards, except one glorious recipe which promptly disappeared from the internet, never to be seen again. Here are my parameters for success:

  • Not too runny. Most of those I tried required a bowl and looked like a pile of goo.
  • Has enough coconut. I was shocked at how many were thin on coconut content. They were more like vanilla pudding with a little coconut mixed in.
  • Uses both sweetened and unsweetened coconut. The unsweetened, fine shredded stuff is great for flavor and texture, but many don’t use it.
  • Maybe this goes without saying, but it has to taste good. I’m shooting for a nice, heavy, rich coconut flavor.

I ended up creating my own version, which takes the pieces I like from all the recipes I tried.

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I felt like I really perfected this recipe some time ago, but for whatever reason, I was unable to photograph it, and therefore unable to blog it. But I didn’t want to forget it, so I wrote it on a white board calendar in my hallway, where it has remained for many months.

You might think I have a more organized way to keep my recipes. But I don’t.

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This pie uses 5 egg yolks. Yes, FIVE. I know it’s indulgent, but this is, after all, my husband’s favorite dessert. If you’re wondering what to do with the leftover whites, you could try these fun meringue cookies. They’re actually pretty easy to make.

Let’s talk about where to spend your time on this pie. I chose not to use a boxed pudding mix, but to make this one from scratch, so if you’re looking for some time savers, I can suggest two.

  1. Frozen pie crust
  2. Cool whip

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You can do the homemade crust if you want, and if you have patience. I have a recipe for a good one here. You only need a bottom crust for this one, and whether you use frozen or fresh crust, you do have to blind bake it. I recommend baking at 400F for 11-14 minutes, until it’s just starting to turn brown.

You can do real cream too, if you’re going all out. I’m a fan of real cream, but I’m also a fan of not spending my entire freaking day baking pie. Which is why I chose the frozen whipped topping for this recipe.

Of course, if you use real cream you can add a little coconut extract to it for flavor. Or you could use coconut milk to make the cream, if you’re really ambitious.

I can’t wait to share of piece of this with Robb!

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Coconut Cream Pie

A creamy coconut pie in a baked shell, topped with whipped cream and toasted coconut.

Servings 1 pie

Ingredients

  • 5 egg yolks
  • 1 cup sugar
  • 1/4 cup cornstarch
  • 1 package unflavored gelatin
  • 3 cups half and half
  • 1 tablespoon butter
  • 1/2 teaspoon coconut extract
  • 2/3 cup unsweetened coconut finely shredded
  • 1 cup sweetened coconut, + 1/4 cup for garnish
  • 1 pie crust
  • whipped cream, to garnish

Instructions

  1. Blind bake pie crust at 400F for 11-14 minutes.  (For detailed instructions, read here:  http://www.thekitchn.com/how-to-blind-bake-a-pie-crust-cooking-lessons-from-the-kitchn-197553 )

  2. Place yolks in saucepan. Mix lightly. Add sugar, cornstarch, gelatin and half and half. Whisk ingredients together. Cook over medium heat, stirring occasionally, until it reaches a boil.

  3. Let boil, stirring constantly, for one minute. Remove from heat and add butter and extract.

  4. Stir in unsweetened and sweetened coconut. Mix to incorporate. Pour completed filling into baked pie crust, and let cool.

  5. Place 1/4 cup coconut on a piece of foil or a small baking sheet and bake at 400F for about 5 minutes, checking frequently, until it reaches a brown color.

  6. Top cooled pie with whipped cream and toasted coconut. Serves 6.

 

Molasses Crinkles

molasses-crinklesTo be completely honest, I was short on time. I had intended to make a pie over the weekend, but just couldn’t swing it. So I baked a quick batch of cookies instead.

Just as tasty, but much quicker.

Of course, all this time I saved by making cookies instead of pie was wasted when I lost the charger for my camera battery. I spent a good hour looking for it, and another hour pouting about it, before I finally discovered it in the car, of all places.

(Pretty sure I put it there when we went on family vacation, and then I forgot the actual camera.)

I guess I could have just made cookies and not photographed them, but where’s the fun in that?

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In my head, I was picturing the classic Chocolate Crinkles, a cookie I seriously adore, and hoping I could make something with the same texture, and a different flavor profile. I wasn’t really sure it was feasible.

In the end, I came pretty close.

Well, except that I burned the first pan-full. But let’s not talk about that.

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For this recipe, I went a little heavy on the molasses, partly for the texture it gives the cookies, but mostly for the flavor.

This cookie is a little on the chewy side. If you want something crispier, just bake them an extra minute or two! The extra time you spend will be worth it.

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Molasses Crinkles

A chewy, spiced molasses cookie, rolled in powdered sugar.

Cook Time 12 minutes
Servings 3 dozen

Ingredients

  • 1/2 cup butter softened
  • 1 tablespoon vegetable or canola oil
  • 1 1/2 cups sugar
  • 1/2 cup brown sugar
  • 2 eggs
  • 3 tablespoons molasses
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/4 teaspoon cloves
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ginger
  • 1 teaspoon cinnamon
  • 2 cups flour
  • about 1/2 cup powdered sugar for rolling

Instructions

  1. Combine butter, oil, sugar, and brown sugar. Add eggs and molasses and mix well.

  2. Add salt, baking powder, cloves, nutmeg, ginger, and cinnamon, and mix to incorporate. Add flour and mix just until incorporated.

  3. Place powdered sugar in a shallow dish. Roll dough into balls, and roll in powdered sugar to coat. Place on a greased or lined baking sheet.

  4. Bake at 350F for 11-13 minutes. Remove to a cooling rack and let cool.