Earl Grey Tea Cookies

Aaand, we're back to more savory, weirder kinds of cookies. Which is fine by me. I like the more 'interesting' cookies, and apparently Martha does, too.



You've got to respect a cookie recipe that begins with making a sweetened orange-zest filled compound butter. I thought about stopping the recipe at this point and just eating the sugar-zest-butter mixture on some toast. But I didn't, deciding that I should actually pretend to make a food item, and not just apply butter directly to my thighs.



Also, I had spent money on Earl Grey Tea, so I felt like I was obliged to use it. I have a confession. I love tea, and drink at least two cups of it every day. But, I'm super picky about my tea. I almost exclusively drink PG Tips with milk and a little sugar. Sometimes, if I'm feeling festive, I'll break out some chai, or if I'm a little under the weather, I'll brew up a pot of Sleepytime with honey. But, really, that's it. And I never drink Earl Grey. It's too floral for me, and too orange-y. Ick.



So why would I make Earl Grey Tea Cookies? Because I said I would make all the cookies. Also, I like the idea of putting tea in baked goods. My mom made chai tea cookies years ago that were all kinds of awesome, and I think they had tea in them.



So, these cookies turned out surprisingly well. Giving my dislike of Earl Grey, I didn't expect much. But, these are yummy. The cookies are a simple shortbread, doctored up with lots of orange zest and tea. The dough was wrapped up in parchment and chilled in the freezer until firm, then sliced and baked. The result is tender, slightly crunchy cookies with a very nice orange-y flavor, with little of the floral-ness that I dislike in Earl Grey. And, perhaps unsurprisingly, they go really well with a cup of tea.



Next week: Hazelnut Cookies, p. 37

Raspberry Almond Blondies

Oh, be still my beating heart. Berries. Raspberries. *Swoon.* I love raspberries so hard, it's not even funny. If I could only eat one kind of fruit for ever and ever, I would pick raspberries. Hands down, no competition (assuming I could get fresh raspberries year round).



When I was a kid, there was a semi-abandoned lot near our house. (At least, I thought it was abandoned, but it might just have had a lot of trees on it. We lived in West Virginia at the time, and everything was covered in trees and creepers). On this lot, there was the biggest, most magnificent raspberry bush you have ever seen (although, I was 8, so it's possible my memory is skewed). In the summer, our babysitter would take my brother and I over to the raspberry bush and pick buckets of raspberries so that we could make raspberry syrup for ice cream. I would eat about half the berries before we even got home. But my brother made up for me since he was a super picky eater, and I don't think he ever ate any berries. I'm sure I had had raspberries before we started picking those berries, but that's my first real memory of being really really excited about raspberries. And, thus a raspberry fiend was born.



I suppose you want to hear about the Raspberry Almond Blondies, since that's why we're all here. Well, I have to say I wasn't too impressed, which is very sad. They're a basic brown-sugar blondie, with some almond slices mixed in, and topped with fresh raspberries and more almonds. They sound really good, don't they? And they are, I suppose. My problem with them is that the moisture from all the fresh berries leaves the top of the blondies kind of moist, and not in the good 'devil's food cake' kind of way, more in the 'ooh, I've had these in the oven for more than 15 minutes more than the recipe calls for, but I'm still not sure if they're really baked through' way. I would almost recommend that if you make these, leave the raspberries out, and just eat the Almond Blondies with the fresh raspberries on the side. (And no matter what you decide to do, make sure to get at least two extra containers of berries, and give one to me.)



Next Week: Earl Grey Tea Cookies, p. 231

Cocoa Shortbread Diamonds

The other day I was flipping channels, and I saw that the Martha Stewart Show was on. I thought to myself, "Man, I've been watching too many crime dramas, and I have this Martha Stewart blog thing, so I should probably watch her show once in a while." (I really do watch too many crime dramas... Law & Order, Criminal Minds, Bones... I love them all, and since we have cable, I can basically watch them 24/7.) It just so happened that that day was her ever-exciting 'Citrus Show'. I kid you not, an entire episode based on citrus. The bit I watched was Martha going through her green houses (plural) showing off her favorite types (also plural) of lemons. She has a serious thing for lemons. Like, an A&E Intervention-style thing for lemons. By the time she got to her fifth favorite type of lemon I decided I had enough and went back to watching The Closer. Then I decided that I had to make chocolate cookies this week. Because I'm contrary like that.



Also because I'm contrary, I made these into circles, not diamonds like she asked for. So there!

Actually, these are really yummy, really simple cookies. They are a basic shortbread with a generous addition of cocoa and some white chocolate melted on top. There's not much going on with them, but that means there's not much to mess up. I thought they were super tasty. And, they make a pretty small batch (I ended up with only a dozen), so they're good if you're going through cookie-overload (like we are... so many cookies...).



Next week: Raspberry Almond Blondies, p. 199

Rocky Ledge Bars

So, after a spate of cookies with cornmeal, sesame seeds, and thyme, my husband requested that I make some more -ahem- traditional cookies. I think really he just wanted something that really satisfied his sweet tooth. I may have gone too far in the other direction. These are basically diabetes and a root canal in bar form. Oh... but they're so good.



So far, these look pretty normal, right? Only blondies, with maybe some chocolate chips in there. Nothing too crazy. Just wait. Here it comes:



Bam! (I kind of hate myself right now. Emeril drives me nuts. I can't watch his show.) Here's what goes on top (clockwise from the top left... since there are so many) chopped caramels, mini marshmallows, walnuts (Martha wanted butterscotch chips, but they're gross, so I opted for nuts instead), white chocolate chips, and dark chocolate chips. Half go into the batter and half go on top.

And. Oh. My. God. Seriously. I'm about going into a sugar coma just thinking about them. These are really really really yummy. Luckily I gave away about half of them before I ate too many. I kind of made these as a knee-jerk reaction to my husband's comment that I hadn't made any sweet cookies in a while, and I didn't really expect to love them. But, dang, they are fantastic. You should make them. You could even switch out all the toppings for things you like, because the batter itself is really good. Dried fruit? Coconut? Nuts? Too many options!



Next week: Cocoa Shortbread Diamonds p. 155

Sesame Cookies

Apparently I'm on a savory-ish cookie streak. I guess that makes sense, since those are really the cookies that I like best, especially if they have unique flavors (not just chocolate or vanilla or cinnamon). Not that more classic cookies don't have their place, it's just that at 3:00, when I have my afternoon cup of tea, I like something a little more interesting.



Can I tell you three things I discovered about sesame seeds? Doesn't matter, I'll tell you anyway.
Thing 1: Sesame seeds are crazy-overpriced in the regular grocery store. This recipe calls for 1 1/4 cups of sesame seeds (but you could probably get away with just 1 cup). I found a little spice-jar of sesame seeds at Safeway for Five Dollars, not even a quarter cup. I don't think so. So, I went to the local health-food store, and got a whole pound of sesame seeds from the bulk bins for less than three dollars. So, the take-home point: Get your sesame seeds in bulk.
Thing 2: When you toast sesame seeds on the stove, they pop like teeny tiny popcorn. I don't know if I was supposed to let them do this, but it happened.
Thing 3: 1 1/4 cups of freshly toasted sesame seeds smells amazing! Seriously. They smell warm and kind of interesting, and apparently hard to describe. So, yeah. Go toast some sesame seeds and you'll understand.



The cookies themselves are just basic butter cookies, but filled with lots of ground-up sesame seeds, and whole seeds on top. They are nice and soft, and the sesame seeds add an interesting something. If you had these cookies without the seeds on top, and someone said 'Guess what's in this cookie', you probably wouldn't be able to say 'Sesame seeds', since they're kind of subtle. But they are really good. It's tempting to just sit down with a pot of coffee and eat all of them. But that would be unhealthy.



Next week: Rocky Ledge Bars, p. 166

Cornmeal Thyme Cookies

I love fresh herbs... they make everything better. Apparently, even cookies, because these are seriously yummy. Fresh thyme and cornmeal for a little texture. They're not too sweet, but not so savory that they aren't cookies anymore.



There isn't really much to say about these cookies, except: Make them. Make them today. And eat them all. Or I will come to your house and eat them for you. (Which sounds a little threatening... so sorry about that.)



Next week: Sesame Cookies p. 40

Snickerdoodles

It's been a weird couple of weeks, so I've missed a couple cookie posts. But, it's back to normal now, so: Cookies! Snickerdoodles, to be precise.



Oh, cinnamon and sugar, is there anything you can't make awesome? I don't think so. When I was little I would eat rice sprinkled with cinnamon sugar. Sometimes, especially if I'm feeling under the weather or if I've had a particularly difficult day, rice with cinnamon sugar is just what I need. I suppose it's a little weird, but it's good comfort food.



Cinnamon Sugar is even better when it's on top of butter cookies, which is really all that snickerdoodles are. Why they're called snickerdoodles, I have no idea. But it's a ridiculous name, and I didn't even notice how weird it was until now, typing it out several times. It kind of reminds me of those new designer dog breeds, like 'golden doodles' and 'cockapoos'



Well, they may have a ridiculous name, but they are excellent cookies. Really really good. My husband said they might be better than the madeleines, which is saying something. This is a great recipe, though. A little bit crunchy outside, chewy inside, and just all together yummy. I'm a little sad they have all been eaten.



Next week: Cornmeal Thyme Cookies, p. 65

Blueberry Bonanza Bars

As far as I am concerned, these bars are just a granola-delivery device. I love granola. I like to eat it plain, or with milk, or on yogurt, or in a house or with a mouse. Er... wait... that's Doctor Seuss. The point stands, though, that I enjoy granola.



This is seriously good granola. Nothing fancy, but the mix of brown sugar and honey makes the oats nice and sweet, but not overly-so. Coconut and almonds are always good, too. I may have snitched rather more granola than I should have. Oops.



I suppose there is some shortbread and blueberry jam involved, too. Frankly, the finished bars aren't too much to write home about (or blog about). They seemed a little too sweet, but it might have been because of the jam I used. If I was you, I would just make a double batch of the granola and call it a day. I suppose the bars are pretty, even if they're not the tastiest.



Next week: Snickerdoodles, p. 82

Amaretti Crisps

These cookies were an interesting mix of simplicity and Martha-Brand Complexity. First, I thought these cookies would be easy; they only have four ingredients, after all. Then I sat down to read the recipe, and, well, a couple things jumped out at me.



First, you toast the almonds, then process them to a fine powder in the food processor with some powdered sugar. Then you whip some egg whites to stiff peaks. (I haven't done this in a while, and think I took the egg whites too far... but they still worked out. So, all's well that ends well) Then you fold the two together and add a little almond extract. Then you pipe them into little rings on the cookie sheet. So, I ended up with a sink full of dirty dishes, which is something I try to avoid at all costs.



So, was it worth it? Absolutely! These are may be my favorite cookie so far (although I say that after I make most of my cookies). They are crispy and crunchy and sweet and almond-y. Bonus: they would probably be good for people who have dietary restrictions, no dairy, almost no fat, no gluten. Two thumbs up from me! (Or at least I would give two thumbs up if I didn't have my hands full of cookies.)

Next week: Blueberry Bonanza Bars, p.186

Dark Chocolate Cookies with Sour Cherries

My philosophy of baking (yes, I have a baking philosophy... why? Don't you?) is to go big or go home. Because seriously, who wants to eat low-fat cookies, or sugar-free brownies? Even the thought of that makes me go, 'Ick.' I've had roommates who wouldn't eat any dessert unless it was marketed as 'health food'; lots of sugar-free pudding, fake 'whipped topping', and aspartame-sweetened, fat-free 'dessert' yogurt. That doesn't appeal to me. If you want a cookie, just have a freaking cookie. Just don't have sixteen cookies.

Despite how this blog makes me look, I don't eat a ton of junk food. We almost never have chips or snack-y stuff in the house, and very rarely eat boxed food (although I'm eating a bowl of mac and cheese right now... Hypocrisy!). The only sweets we usually have in the house are things that we make: cookies, ice cream etc. Because I eat pretty healthily 90% of the time, I'm a-OK eating cookies like these. Seriously. I'm not trying to rationalize at all.



Hey, look! A pile of chopped-up chocolate! (Actually it's three bars of chocolate) And a pile of dried fruit! Oh, and more cocoa powder than flour! These are not cookies for the eaters of diet food. These are cookies for people who like their chocolate with a little bit of cookie around it. These are delicious cookies.



These cookies are actually quite pretty, they're just not very photogenic. They are so chocolate-y they are almost black. Their texture is super moist, and almost fudge-y. The cherries are a nice addition, adding a little tang to what would otherwise be a total chocolate explosion (not that chocolate explosions are bad things). I would certainly recommend these cookies, and will definitely make them again. Enjoy... although you probably shouldn't eat more than one or two.



Next week: Amaretti Crisps, p. 23

Magic Blondies

I think the Martha Stewart Editing Team must have a sense of humor, because there are only two explanations for the name of these blondies getting through the editing process.
1. Her editing staff are all super goody-two-shoes people who would never think that a name like 'Magic Blondies' sounds anything like 'Magic Brownies'
2. Her editing staff are all a bunch of pot heads.
And, I can't imagine that you could be that naive working for Martha. She's an ex-con for crying out loud. Also she's completely nuts.



Despite the name, these blondies have no actual 'magic' in them. I suppose you could add it in, but I think Martha would have something to say about that. (Remember: just say no!) However, they do have coconut, chocolate chips, walnuts and cranberries. Also, I made mine in mini-muffin tins, and tiny food is always yummy (actually I just didn't want to go to the store and get big muffin liners...I am lazy).

These turned out really, really good. I could eat about six of them! (It's like I have the munchies or something). She suggests using cherries instead of the cranberries, which would probably be good, too. Actually, I bet you could switch out the toppings for your favorites, and they'd still turn out yummy. All in all, these ended up living to their name; they are pretty magical (even if they aren't Magical).



Next Week: Dark Chocolate Cookies with Sour Cherries, p. 98

Polenta Cookies

These are very happy cookies... every ingredient (almost) is yellow, which is a very happy color.



It reminds me of a line from Harry Potter: 'Sunshine daisies, Butter mellow, turn this stupid fat rat yellow!' (And, yes, I'm a huge nerd... so now you know.)



Butter and lemon zest. Is there anything that these two can't make better? I don't think so.



You are supposed to pipe the dough onto cookie sheets into S-shapes. I didn't have a pastry bag, so I tried using a ziploc bag, like I usually do for frosting, but that didn't really work. So, I broke out the cookie Spritzer, which worked really well. (I should clarify that... the shapes with larger-sized holes worked well... the more detailed ones got gummed up with big chunks of polenta.)



Yay! Cookies! These were really tasty happy little cookies. The kind of cookies that are difficult to eat only a couple. They were buttery and a little lemon-y, and nice and crunchy. If anything, they were too crunchy, and the polenta bits got stuck in your teeth. If I made them again, I'd sub in a smaller-cut polenta, or even cornmeal. But, these were definitely a successful cookie.

Next week: Magic Blondies: p. 180

Bourbon Currant Cookies

Now, I thought that I was the only one who thought this, but apparently Martha and I are in agreement that bourbon/whiskey smells like raisins. My husband thinks it smells like paint thinner. It's funny watching him try it. He makes faces like babies do when they try soda or lemons.

He may have a point with this bourbon, however. Here in Washington State, they have crazy liquor laws, and you can't get liqour (except beer and wine) except from a state-run liquor store. I always feel weird going into liquor stores, especially at noon on a Tuesday, so I was a little flustered to begin with. Then, the guy running the store was overly-helpful, to the point where he picked out the bourbon for me. I couldn't really understand what he was saying (he had a very thick accent), and I may have mentioned that I was making cookies with the bourbon, but the next thing I knew, he was grabbing this of the bottom shelf and ringing it up for me. I'm easygoing, almost to a point where it's a problem, so I just took the booze he gave me. And thus, here I am with what is probably very icky bourbon, although I couldn't really tell either way.



Because these are Martha Cookies, they don't have anything as pedestrian as raisins; they have currants. The only currants I found at my grocery store were 'Zante Currants,' which probably means something like 'plain currants' or 'ordinary currants', but I thought the name had a fancy sound to it.



Anyway, these cookies are basically shortbread with booze and currants. I've talked about how making some cookies make my house smell like a sparkly little piece of heaven. These do not. They make your house smell like someone poured booze all over the place. Unpleasant. But, the alcohol smell does go away after a bit. (That, or it just burned out all of my olfactory receptors.)



The finished cookies were surprisingly good. I was not really excited about these cookies, and made them at the request of a friend. The bourbon added a little something interesting to the flavor without being overpowering. The currants didn't add too much (I like lots of bits in my baked goods and would have added more). They weren't overly sweet, and would be really good with a cup of tea and a good book. I tried a couple with some of the leftover bourbon. I do not recommend that. Tea or milk is definitely a better choice.



Next time: Italian Polenta Cookies, p. 141