Grandma's Coconut Icebox Cookies

These are the cookies I remember my grandma baking. I'm sure there were others, but these are the ones that stand out.  She was a world-class pie baker, but — sacrilege — I always preferred a good cookie over pie. These fit the bill perfectly and the recipe is incredibly easy. The hardest part may be finding canned coconut — and if you can't find it, no big deal. You can substitute the flaked, bagged kind. It has a bit less moisture content than canned, but will work fine. If you find the dough is just too dry to hold together, you can add just a small splash of coconut milk. 

Coconut Icebox Cookies

Makes about 30 cookies.

2 sticks unsalted butter

1/2 cup sugar

2 cups all purpose flour

1 4oz can of coconut, unsweetened

1 tsp vanilla

Generous pinch of salt

3/4 cup powdered sugar

Combine all the ingredients except powdered sugar and mix well. Divide dough in two equal parts. It will be quite crumbly and dry but as you press it together the butter will bind it together. Press and roll into two 2" diameter logs using wax paper as an aid in rolling. Wrap well in the waxed paper and refrigerate for at least one hour, or overnight. 

Preheat oven to 300ºF. Cut dough with a sharp knife into 1/4-inch slices and place on ungreased baking sheet. Bake for 25 minutes, or until edges are just starting to brown. Remove to cooling rack. Place powdered sugar in bowl. Coat cookies in sugar while still warm — the powdered sugar won't stick if the cookies are cool, so roll them in it when they are just cool enough to handle.

These cookies just keep getting better over the next couple of days, so they can be prepared in advance. (Though I just had one warm from the oven and it was scrumptious!)

Peanut Butter Chocolate Chip Cookies

Last night Blue House was hopping with activity and the creative juices were flowing through every room. I went for MakersMeet — the drop-in, crafty evenings where you bring a project you're working on, start a new one or just hang out with a lovely group of creative people. (Did you know that MakersMeet is now every Wednesday evening?) There were also two workshops going on and you could just feel the energy in the air. 

With the weather turning a bit chilly and skies getting dark a bit earlier, this meet-up is a welcome addition to my weekly schedule. I find myself looking forward to these evening immensely and coming away feeling like I actually got something done. It's inspired me to bake more cookies because I know crafty types are sure to be pleased with a sweet treat. And even if you're not in the area to take advantage of Blue House, I'm thinking of you, too, when I bake these!

Last week I made delicious Chewy Ginger Chocolate Chip cookies. This week — at the boy's request — I tried out a peanut butter cookie. The recipe comes from Smitten Kitchen (who adapted it from the Magnolia Bakery Cookbook). It produces a delicate cookie with a crisp exterior that's just perfectly chewy on the inside. They even have the criss-cross on the top that to me immediately says "peanut butter cookie." The recipe calls for peanut butter chips, but I didn't want to make an extra trip to the store so I put in more chocolate chips as well as some chopped peanuts. I used creamy all-natural peanut butter and was worried it would make the cookies dry or not peanut-y enough, but I think the extra chopped peanuts helped and they came out perfectly peanut-y. I do plan to try them with the PB chips soon though.

Peanut Butter Chocolate Chip Cookies
Recipe from Smitten Kitchen
Makes 4 dozen.
1 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup peanut butter at room temperature (smooth or chunky)
3/4 cup sugar
1/2 cup firmly packed light brown sugar
1 large egg, at room temperature
1 tablespoon milk
1 teaspoon vanilla extract
1/2 cup peanut butter chips
1/2 cup chocolate chips
For sprinkling: 1 tablespoon sugar, regular or superfine

Preheat oven to 350ºF. In a large bowl, combine the flour, the baking soda, the baking powder, and the salt. Set aside.

In a large bowl, beat the butter and the peanut butter together until smooth and fluffy. Add the sugars and beat until smooth. Add the egg and mix well. Add the milk and the vanilla extract. Add the flour mixture and beat thoroughly. Stir in the peanut butter and chocolate chips. 

Place sprinkling sugar on a plate. Drop by rounded teaspoonfuls into the sugar and roll gently before placing onto ungreased cookie sheets about two inches apart. Using a fork, lightly indent with a crisss-cross pattern, but do not overly flatten cookies. Bake for 10 to 12 minutes. Do not overbake. Cookies may appear to be underdone, but they are not.

Cool the cookies on the sheets for 1 minute, then remove to a rack to cool completely.

I think for the next MakersMeet I may try out a savory snack since I usually don't have time for dinner first. Suggestions or requests, anyone?

Cookies make you smile

There are days when you want a cookie… desperately. You just have to have one. You need it. Then there are days when you know someone else who could really use a cookie. This cookie fit the bill on both counts yesterday. I'm a big fan of the ginger and chocolate combo. (Remember this cake?) It means I no longer have to choose between my two favorite cookies: chocolate chip and chewy ginger molasses. These lovelies have it all: chewy, spicy, rich with just a mild hint of chocolate.

Chewy Ginger Chocolate Chip Cookies

via Joy the Baker

Makes 2 dozen cookies.

2 1/4 cups all-purpose flour

2 teaspoons baking soda

1/4 teaspoon salt

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon ground cloves

3/4 cup (1 1/2 sticks) unsalted butter, softened

1 cup brown sugar

1 large egg

1/4 cup unsulphured molasses

1/2 cup chocolate chips (milk chocolate or semi sweet)

1/4 cup granulated sugar, for rolling dough balls

Position a rack in the middle of the oven.  Preheat the oven to 350º F.  Line two baking sheets with parchment paper or just spray lightly with cooking spray.

Sift the flour, baking soda, spices and salt into a medium bowl and set aside.  In a large bowl, using an electric mixer on medium speed, beat the butter and brown sugar until smoothly blended, about 2 minutes.  Stop the mixer and scrape the sides of the bowl as needed during mixing.  Add the egg and molasses and mix until blended and an even light color, about 1 minute.  On low speed, add the flour mixture, mixing just to incorporate it.  Fold in the chocolate chips.

Spread the granulated sugar into a small bowl.  Roll a heaping tablespoon of dough between the palms of your hands into a ball, toss the ball in sugar to coat and place on the prepared baking sheet.  Continue making cookies, spacing them about 2 inches apart.

Bake the cookies one sheet at a time until the tops feel firm but they are still soft in the center and there are several large cracks on top, about 12-14 minutes.  Cool the cookies on the baking sheet for 5 minutes, then use a wide metal spatula to transfer the cookies to a wire rack to cool completely.

The cookies can be stored in a tightly covered container at room temperature for up to 4 days.

In the kitchen: Mexican Chocolate Cookies

I'm sure I'm not alone in obsessing about cookies this time of year. I've been following along with many blogs who are counting down the holidays with cookie recipes and when Chicago-based Lottie & Doof got to number 8 — Mexican Chocolate Cookies adapted from Cooks Illustrated — I knew I had to get baking. A big old hunk of butter along with a wollop of cinnamon and cayenne pepper give them a unique kick.


Mexican Chocolate Cookies (via Lottie & Doof, adapted from Cook’s Illustrated)

• 1/2 cup sliced almonds
• 1 teaspoon ground cinnamon
• 1/4 teaspoon cayenne pepper (I would use a tad more next time — love the heat!)
• 20 tablespoons unsalted butter (2 1/2 sticks), softened to cool room temperature (about 65 degrees)
• 1/2 cup cocoa powder
  
• 1 teaspoon instant espresso powder
• 1 cup sugar
  
• 1/4 teaspoon table salt
• 2 large egg yolks
• 1 tablespoon vanilla extract
• 2 1/4 cups unbleached all-purpose flour
• 1/4-1/2 cup turbinado sugar (or other raw or sanding sugar)

In medium skillet set over medium heat, toast almonds, cinnamon, and cayenne until fragrant, about 3 minutes; set aside to cool. In food processor fitted with metal blade, process cooled mixture until very fine, about 15 seconds. Set aside.

Melt 4 tablespoons butter in medium saucepan over medium heat. Add cocoa powder and instant espresso powder; stir until mixture forms smooth paste. Set aside to cool, 15 to 20 minutes.

In standing mixer fitted with paddle attachment, mix remaining 16 tablespoons butter, sugar, salt, and cooled cocoa mixture on high speed until well combined and fluffy, about 1 minute, scraping sides of mixing bowl once or twice with rubber spatula. Add yolks and vanilla and mix on medium speed until thoroughly combined, about 30 seconds. Scrape sides of bowl. Whisk nut/spice mixture into flour. With mixer running on low, add flour mixture in three additions, waiting until each addition is incorporated before adding next and scraping bowl before next addition. Continue to mix until dough forms cohesive ball, about 5 seconds. Shape into two dough logs, 2 inches in diameter and about 6 inches long; use parchment paper or plastic wrap to roll into neat cylinder. Chill until very firm and cold, at least 1 hour. (At this point the dough can be frozen for up to a couple of weeks.)

Preheat oven to 375º F with rack set in the middle. Roll chilled log in sugar. Slice cookies 1/4 inch thick and place on parchment-lined baking sheets.

Bake until cookies show slight resistance to touch, 10 to 12 minutes, rotating baking sheet halfway through baking time; if cookies begin to darken on edges, they have overbaked. Cool for 5 minutes, then, using spatula, transfer cookies to wire rack; cool completely.

What are you baking this weekend?