Dried-Cranberry Shortbread Hearts

The instructions for these cookies were distinctly non-Martha. Usually she requires the mixing of small amounts of this and that, getting an array of utensils and dishes dirty and generally being as futzy as possible. But this time she has you use one bowl and a spoon; just mix everything together and press into a baking dish. Heck, you could probably mix it in the baking dish. Or you could forgo the spoon and just mix it with your hand. Then you wouldn't have any dishes at all!

Once the shortbread is baked, you cut it into pieces with a cookie cutter (Martha mandates the use of a 2-inch heart shaped one, and who am I to second-guess her). I considered just cutting the shortbread into squares with a knife, but then I realized that the scraps from in-between the cookies were a prime snacking opportunity. And who am I to pass up a prime snacking opportunity?

The verdict- Tasty! Really, really buttery, and not too sweet. They're super basic, so you could really add any mix-ins you like. Almonds would be tasty, or dried cherries, or chocolate chips... the possibilities are endless.

Also, I made a Jell-o mold:

Next week: Chocolate Thumbprints p. 278

Cream-Filled Chocolate Sandwiches

These cookies are basically Martha's version of Oreos. Because Martha has to have her own version of everything. Because she's Martha, and normal-people things aren't good enough for her.

Unlike real Oreos, these cookies are 1. Soft and chewy and 2. GIGANTIC! No really, they are the size of your hand. And, since they are sandwich cookies, one cookie really equals two cookies and a whole pile of icing. These are serious cookies, not for the faint-hearted. I loose steam after about a quarter of one. I brought these into work and the guys ate them in about five minutes (they are pros).

While I really liked the chocolate cookies themselves, I wasn't a fan of the icing. It was simply too sweet for me. If I was to make them again, I think I would make the frosting mint flavored (using a little mint extract instead of vanilla), or forgo the frosting altogether and use the cookies as ice cream sandwiches.

Also, they should be smaller. Just saying.

Next Week: Dried-Cranberry Shortbread Hearts p.114

Pecan Logs

I asked my husband if he had a request for this week's cookie. First, he asked for more madeleines. I told him that repeating cookies was against the rules. Then he asked for Pecan Sandies. Martha's book has almost 200 recipes. He could have picked almost any of them. But, he picked the one cookie not in the book. Typical.

These were the closest I could find to Pecan Sandies. They have pecans, and they are in the 'Crumbly and Sandy' chapter. Seems like a good match.I have discovered the secret to making your house smell the way the Keebler elves' tree house smells (I would imagine). Toast 2 cups of pecans and then run them through the food processor. Awesome. Seriously awesome.
Half of the pecans go into the dough, half go on the outside of the cookies. The powdered sugar and nuts in the dough made a cookie that reminds me of a Mexican Wedding Cookie (or Russian Tea Cake, depending on who you ask). They're not too sweet, really buttery, and excellent with a cup of coffee. I don't think they're quite the Pecan Sandies my husband was hoping for, but they are still tasty.Next week: Cream-Filled Chocolate Sandwiches, p. 95

Orange-Cardamom Madeleines

Maybe Proust was onto something. I'm not saying these made me want to write a 7-part memoir, but they were quite tasty. However, they did make me want to sip tea from a delicate china cup with my pinky out.
I know it's a little weird, but I've always wanted a madeleine pan. They are so pretty and French, like something you might find in a cottage in the Provencal country side. This project seemed like a good reason to buy one. Also, I had a $10-off coupon.
These cookies (little sponge cakes, really) were super tasty. The cakes themselves had fresh-ground cardamom and a little bit of honey. After they cooled, I brushed the tops with an orange glaze, which was my favorite part. The glaze was powdered sugar with orange zest and fresh-squeezed orange juice. Yum! I could have eaten it with a spoon. The texture is soft and springy, and the glaze on top hardened just a bit to add a little crunch.

My husband has declared that these cookies are his favorites so far, and ate all but three. Maybe he'll be writing a memoir soon.Next week: Pecan Logs, p. 114

Almond Macaroons

OK, Martha. I hate to do this, but I call BS on your Almond Macaroons. These are officially the first epic failure of this project. Martha's cookies look lovely. They look like they might be a little crunchy on the outside. They're so puffy and pretty. I bet they taste great with that cup of coffee. Sigh... I don't know what went wrong.I even started with mise en place (which is French for 'I have someone else to do the dishes for me'), so I know I didn't mis-measure.
The batter looked a little loose, but who am I to second-guess Martha? I've never done almond macaroons before. They look kind of nice so far.



Now, before you go any farther, go back and look at Martha's Macaroons. I'll wait.





OK?
Sad story... The cookies turned out flat and kind of bendy. The picture doesn't really show how unpleasant these cookies are. They don't have a lot of flavor, and their texture kind of reminds me of clay (sort of malleable).

It's possible that my failure could be due to the fact that our oven has difficulty keeping its temperature lower than 6000 degrees. Despite the fact that I had the oven at the lowest setting, the cookies started burning less than 1/3 into the suggested cooking time. Maybe if you have an oven that can achieve temperatures lower than your average day in hell, you might be able to make some good cookies. I may try them again some day, but for now, I think I'll just eat the left-over almond paste.

Next week: Orange-Cardamom Madeleines, p. 210