Little Cookies

I don’t have much to say about these cookies other than to say they are really, really delicious and you need to make them. The recipe comes from Heidi Swanson, who wrote about them on her blog 101 Cookbooks this past week.

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Although, my cookies were not as itsy bitsy as intended–the original posted recipe stated each cookie dough ball to be a 1/2 tablespoon and now has been changed to the corrected 1/2 teaspoon–they were very tasty.

I’m going to make them again, because there is something about little, tiny cookies that is calling my name. 😛

Itsy Bitsy Chocolate Chip Cookies Recipe

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{TWD} Heading to Taha’a

The market in Papeete

The market in Papeete

Today we are at sea on the way to Taha’a, which produces 80% of the vanilla grown in Tahiti. When we were here last year, before I started baking, I didn’t understand the importance of Tahitian vanilla beans. Now that I know, I’m going to stock up on {relatively} cheap vanilla.

Tahitian vanilla, YUM!

Tahitian vanilla, YUM!

Heather of Randomosity and the Girl chose Buttery Jam Cookies for this week’s Tuesdays with Dorie recipe.

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I loved this recipe. It came together easily and required no refrigeration prior to baking. I used apricot jam and added candied ginger.

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I made this cookie Thanksgiving weekend, along with the Linzer Sables and Grandma’s All-Occasion Sugar Cookies, prior to our vacation. I brought in a plate with all three cookies to work.

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Because of my vacation and the holidays, my co-workers won’t see me or my baking for three weeks. My hope was that this plate of cookies was a good send-off.

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{TWD} Rugelach

Please remember to vote today!

Recipe #293

In July, I went blueberry (and cherry and raspberry) picking with my mom and my aunt at Hick’s Orchard in upstate New York in the Adirondacks. It’s near Lake George, so if you are ever in the area check it out.

It was tons of fun and would definitely do it again. We made blueberry scones, mixed berry cobbler, a cherry pie, and lots of blueberry jam. Looking at these pictures is making me miss summer. And it’s only just gotten *relatively* cold here in Southern California. I’m a summer-girl through and through.

My aunt and my mom.

My aunt and my mom.

So, why am I writing about blueberries in November?

This week’s Tuesdays with Dorie recipe was Rugelach, chosen by Piggy of Piggy’s Cooking Journal.
You can go to her blog to check out Dorie’s recipe.

I’ve never made rugelach before. The dough is fairly simple–just flour, cream cheese, and butter. The filling is basic–jam, chocolate, currants, a sprinkling of cinnamon and sugar. It should have been easy, in retrospect maybe it was but I just didn’t realize it.

I followed the recipe for the dough, made it the night before and stuck it in the refrigerator. For the filling, I used my homemade blueberry jam (yup that’s right) instead of the apricot or raspberry that was suggested. I also used Trader Joe’s orange-flavored dried cranberries instead of currents, almonds instead of walnuts or pecans, and milk chocolate instead of bittersweet.

Assembling these things is the point where it got sticky {literally}. I think there is a window of opportunity for rolling out the dough when it is not too cold, but not too warm. I missed it. The dough got sticky real fast. I used more than a light sprinkle of flour to make it not stick. My uncooked rugelach looked fugly, even after I brushed on an egg wash and sprinkled the cookies with sugar. On top of that, I wasn’t impressed with the little tastes of raw dough.

Fugly rugelach

Fugly rugelach

Somehow my oven worked its magic and the cookies came out looking gorgeous. Not only that, the rugelach taste great. The flavors of the dough, jam, sugar, chocolate all melded together. Even P, my picky husband [ex-husband since 2009], loved these. He calls them “arugulas”. 😛

Oven magic

Oven magic

{TWD} Chocolate Chunkers

Recipe #249

Cookies composed of mostly mix-ins with a little bit of chocolate dough are this week’s Tuesdays with Dorie recipe. The recipe this week was another cookie, Chocolate Chunkers (Page 70, Dorie Greenspan’s Baking : From My Home to Yours).

Four types of chocolate, toased pecans, and dried apricots–how can these not be delicious? Unless, of course, you are my husband. He does not like mix-ins in anything, especially cookies. And the thing about these cookies is they are more mix-in than dough. Because the chunks are so prominent,  I busted out my premium chocolate and made sure to toast the pecans.

{TWD} Chocolate Whopper Malted Drops

Rachel of Confessions of a Tangerine Tart selected this week’s Tuesdays with Dorie recipe: Chocolate Whopper Malted Drops. Although I had high hopes for these cookies, they didn’t turn out quite right. They are tasty, but ugly. I accidently undercooked them and they are very soft and fragile. I think I may crumble them to use as an ice cream topping.