Soft Stamped Gingerbread Cookies with Glaze

These soft gingerbread cookies were my daughter’s favorite in the assortment! I bought Nordic Ware snowflake cookie stamps after seeing them on the beautiful blog The View from Great Island.

The recipe was adapted from Ottolenghi’s dessert cookbook, Sweet, via theviewfromgreatisland.com. I modified the method using another post on the same blog that used cookie stamps.

I also used a 1 1/2 tablespoon cookie scoop instead of a 2 tablespoon scoop, resulting in less of the snowflake imprint being transferred. (I need a 2 tablespoon scoop!) I would also thin the glaze even more next time so that it would be more transparent, revealing more of the pattern of the stamp.

Alternatively, instead of the glaze, each cookie could be sprinkled with additional granulated sugar prior to baking.

Yield: 18 cookies (using 1 1/2 T scoop) (6 of each design)

For the Cookies:

• 6 T unsalted butter, at room temperature
• 1/3 packed cup plus 2 T (7 T) dark brown sugar
• 1/3 cup (5 T) molasses (do not use blackstrap, which is bitter)
• 1 large egg yolk
• 1 3/4 cups plus 2 T all-purpose flour
• 1 T Dutch-processed cocoa powder
• 1/2 tsp baking soda
• 1 tsp ground ginger
• 1/2 tsp ground cinnamon
• 1/8 tsp freshly ground cloves
• 1/4 tsp coarse salt
• 1/4 tsp freshly ground black pepper

To Roll and Stamp:

• small bowl of granulated sugar

For the Glaze:

• 1/2 cup confectioners’ sugar, sifted
• 1/2 T unsalted butter, melted
• 1/4 tsp vanilla extract
• 1 T warm water, plus more for thinning

1. Preheat the oven to 375 F. Put your cookie stamps in the freezer to chill.
2. Cream together the butter, sugar, and molasses in a stand mixer (or with a hand held mixer).
3. Beat in the egg yolk.
4. Sift together the dry ingredients.
5. Slowly add the dry ingredients to the butter mixture, beating on low until the dough comes together.
6. Turn out the dough onto a lightly floured surface and knead it until all the floury crumbles are incorporated. Flatten the dough into a disk. I did not have to chill my dough before rolling, but if yours is very soft, you may want to.
7. Use a medium (1 1/2 or 2 tablespoon) cookie scoop to portion out the dough.
8. Roll the dough into balls and coat in granulated sugar.
9. Stamp the balls of dough with your cookie stamp. Gently pry it off the cookie stamp by just nudging one corner. The cookie should come right off the stamp. (at this point, you can sprinkle the top with additional sugar if not making the glaze)
10. Place the stamped cookies in the freezer for 15 minutes. (I placed them on a parchment paper-lined cutting board.)
11. Place the cold cookies onto fresh parchment paper-lined, rimmed baking sheets, leaving about 2 inches between cookies.
12. Bake for 8-10 minutes. You don’t want to over bake these cookies, so do a test cookie or two to figure out the best timing for your oven. The cookies will be soft when you remove them from the oven, but will firm up as they cool.
13. Let the cookies cool for 5 minutes on the pan before carefully transferring to a rack to cool completely.
14. When the cookies are cool, whisk the glaze ingredients together until they become a smooth thin glaze. Add more water if the glaze is too thick, it should have the consistency of maple syrup or a thin honey.
15. Brush the cooled cookies with the glaze. You want the glaze to be thick enough to settle into the design for a beautiful emphasis. It will become more translucent as it dries.
16. Let the glaze set up fully before serving or storing.

Szarlotka

I am happy to have a fitting post to share on Pi day! 🙂

Dorie Greenspan described this Polish dessert as a “combination of a cake, a crumble, and a torte.” After reading this in her book, I expected something different. I would describe it as a fruit-packed deep dish pie.

Because I served it warm, the slices had a little bit of trouble keeping their shape! Ice cream was not an essential accompaniment, but we preferred it with a scoop of vanilla ice cream. The recipe was adapted from Baking with Dorie: Sweet, Salty, & Simple by Dorie Greenspan. Next time I would add some cinnamon and nutmeg to the filling.

The original recipe includes ideas for variations in the filling including mixing pears with the apples and using dried cherries or dried cranberries instead of raisins. Toasted nuts would also be delicious in the filling.

Yield: One 9-inch pie (serves 8 to 10)

For the Crust:

• 306 g (2 1/4 cups) all-purpose flour
• 150 g (3/4 cup) granulated sugar
• 2 tsp baking powder
• 1/2 tsp fine sea salt
• 11 T (5 1/2 oz / 155 g) cold unsalted butter, cut into small pieces
• 1 cold large egg
• 1 cold large egg white

For the Filling:

• 3 pounds (1.3 kg) sweet apples, such as Fuji or Gala, peeled, cored, and cut into 1/2-inch pieces
• 67 g (1/3 cup / 5 T) packed light brown sugar (or more, to taste)
• 1 1/2 T all-purpose flour
• 160 g (1 cup) moist, plump raisins, preferably golden
• cinnamon, nutmeg, and/or allspice, to taste, optional
• freshly squeezed lemon juice, to taste (I used 1/2 a large lemon)

To Serve:

• confectioners’ sugar, for dusting
• ice cream or whipped cream, for serving, optional

To Make the Crust:

1. Butter a 9-inch springform pan. Place the prepared pan on a parchment paper-lined, rimmed baking sheet.
2. Put the flour, sugar, baking powder, and salt in a food processor and pulse to blend.
3. Drop in the pieces of butter and pulse, about 15 times, scraping the sides and bottom of the bowl a couple to times. The mixture should resemble crumbs.
4. Lightly beat the egg and egg white; add to the flour mixture in 3 additions, pulsing after each. Scrape the bowl as needed. The mixture should form moist clumps and curds.
5. Turn the dough onto a piece of plastic wrap and gather it together.
6. Remove 1/3 of the dough, wrap it tightly in plastic wrap, and place it in the freezer. (This dough will be used for the topping.)
7. Shape the remaining dough into a ball, flatten it and sandwich it between sheets of parchment paper.
8. Roll the dough into a round about 14-inches in diameter. Peel the parchment back intermittently to make sure it’s not creasing the dough. (The round will be about 1/8-inch thick.)
9. Place the dough (still between the parchment sheets) on a flat surface and refrigerate for 20 minutes.
10. After chilling, transfer the dough to the springform pan. Gently press it against the bottom and up the sides, patching and folding if necessary. Trim the top even with the pan.
11. Place the pan/crust in the refrigerator while you prepare the filling.

To Make the Filling:

1. Preheat the oven to 375 degrees F. (I set my oven to the convection setting.)
2. Toss the chopped apples, brown sugar, flour, and raisins in a large bowl and mix to coat the apples with sugar and flour. Add the spices at this time as well, if using.
3. Mix in the lemon juice; mix.
4. Taste a piece of apple and adjust the sweetness and/or spices, to taste. Let rest for 5 minutes and mix again.
5. Place the dough-lined pan on the prepared baking sheet.
6. Scoop the filling into the crust, including any juices that have accumulated in the bowl.
7. Remove the chunk of dough from the freezer and, using the large holes of a box grater, grate the frozen dough. Intermittently stop and sprinkle the pieces over the top of the apples.
8. Bake the pie for 40 minutes.
9. Tent it loosely with foil and bake another 25 minutes or so, until the top is golden brown and, most importantly, the juices are bubbling up thorough the top crust. (I baked it for an additional 35 minutes once tented but would add even more time next time- the apples could have been even more tender.)
10. Transfer the szarlotka, on the baking sheet, to a rack and let rest for 20 minutes.
11. Gently run a table knife between the pie and the sides of the pan and remove the sides of the springform pan.
12. Let the pie cool until it’s just warm or reaches room temperature.

To Serve:

1. Dust the pie with confectioners’ sugar.
2. Slice the pie using a serrated knife using a sawing motion.
3. Serve with a scoop of ice cream or whipped cream, if desired- I recommend it!

Note: The szarlotka is best the day it is made. To store it you can keep it covered at room temperature for one day or refrigerate it for a second day.

Butterscotch Pudding with Streusel Crumble & Pecans

Wow. We just loved this! The pudding was fabulously creamy and a little bit salty. The sweet streusel crumble and toasted pecan toppings complemented it perfectly.

This recipe was adapted from The Vanilla Bean Baking Book: Recipes for Irresistible Everyday Favorites and Reinvented Classics by Sarah Kieffer. I weighed the ingredients, when possible, omitted the rum or bourbon in the pudding, and modified the method.

Yield: Serves 8

For the Butterscotch Pudding:

• 2 cups whole milk
• 1 cup heavy cream
• 1/2 cup (99 g) granulated sugar
• 1/2 cup (99 g) packed light brown sugar
• 1 tsp fine sea salt
• 4 large egg yolks
• 1/4 cup (28 g) cornstarch
• 8 T (1 stick, 113 g) unsalted butter, room temperature, cut into 4 pieces
• 1 T pure vanilla extract
• 1 T blackstrap rum or bourbon, optional (I omitted it)

For the Streusel Crumble: (Makes 1 cup)

• 48 g (1/3 cup) all-purpose flour
• 33 g (2 1/2 T) granulated sugar
• 33 g (2 1/2 T packed) light brown sugar
• 25 g (1/4 cup) old-fashioned rolled oats
• 1/8 tsp fine sea salt
• 1/8 tsp ground cinnamon
• 3 T (43 g) unsalted butter, room temperature, cut into 3 pieces

To Serve:

• 1/4 to 1/2 cup (27 to 57 g) whole pecans, toasted and chopped into small pieces

To Make the Butterscotch Pudding:

1. In the bowl of a stand mixer fitted with a paddle, beat the granulated and brown sugars, salt, and egg yolks on low until combined.
2. Increase the heat to medium-high and beat until very thick, about 5 minutes.
3. Scrape down the sides and bottom of the bowl and add the cornstarch. Mix on low until combined.
4. Meanwhile, in a small saucepan over medium heat, heat the milk and heavy cream until just simmering. Remove from the heat and transfer to a medium liquid measuring cup with a pourable spout.
5. With the mixer running on low, slowly pour the hot milk-cream mixture into the egg yolk mixture. Beat until incorporated.
6. Transfer the mixture to a medium, heavy bottomed saucepan. Cook over medium heat, stirring or whisking constantly, until the mixture becomes thick and begins to boil, 3 to 4 minutes.
7. Whisk for an additional 3 to 4 minutes, until the mixture becomes the consistency of pudding and is glossy.
8. Remove from the heat and stir in the butter, vanilla, and rum, if using. Mix until the butter is completely melted.
9. Strain through a fine mesh strainer into a medium bowl.
10. Cover with plastic wrap, making sure the wrap sits directly on top of the pudding (this will help keep it from forming a skin).
11. Place the bowl in the freezer for 15 minutes, then transfer to the refrigerator until well chilled, at least 4 hours. While the pudding chills, make the streusel crumble.

To Make the Streusel Crumble:

1. Adjust an oven rack to the middle position. Preheat the oven to 350 degrees. Line a rimmed quarter sheet pan with parchment paper.
2. In a medium bowl, combine the all-purpose flour, sugars, oats, salt, and cinnamon.
3. Add the butter and incorporate using a pastry blender until the mixture comes together but is still quite crumbly.
4. Place the streusel on the prepared baking sheet in an even layer; press into the pan.
5. Bake for 10 to 12 minutes, until golden brown. Cool completely.
6. To serve, crumble into chunky pieces.

To Serve:

1. Divide the pudding between 8 ramekins and top with toasted pecans and streusel.
2. Pass additional streusel at the table, if desired.

Iced Oatmeal Cookies

It seems like a good time to share more cookie recipes. 😉

Before the holidays, I started receiving weekly cookie emails (I subscribed ) from The New York Times- a pretty dangerous and crazy idea! This “pantry cookie” recipe caught my eye right away. A crowd-pleaser for sure.

This recipe was adapted from The New York Times, contributed by Jerrelle Guy. The recipe starts by creaming the sugar with eggs rather than butter. The end result is a cookie with a crusty exterior and chewy interior. Cracks also form on the surface which are highlighted by the essential glaze. Great.

Yield: 15 to 16 cookies

• 1 cup/95 grams old-fashioned rolled oats 
• 1 cup/128 grams all-purpose flour 
• 1/4 teaspoon kosher salt
• 1/2 cup/100 grams granulated sugar 
• 1/4 packed cup/55 grams light brown sugar
• 1 large egg, at room temperature
• 2 teaspoons ground cinnamon 
• 1 teaspoon pure vanilla extract 
• 1/2 teaspoon baking soda 
• 4 T/57 grams unsalted butter, melted 
• 3/4 cup/92 grams confectioners’ sugar 
• 5 teaspoons whole or oat milk, plus more as needed 

1. Heat the oven to 350 degrees, preferably on convection, and line two large rimmed cookie sheets with parchment paper.
2. In a bowl, combine the oats, flour and salt.
3. In the bowl of a stand mixer fitted with the whisk attachment, beat both sugars with the egg, cinnamon, vanilla and baking soda on high speed, scraping the bowl as needed, until glossy, pale and thick, a full 2 minutes.
4. Reduce the speed to medium. Very slowly drizzle in the melted butter and whisk until thoroughly incorporated.
5. Add the oat mixture and gently fold by hand using a wooden spoon or rubber spatula just until incorporated, being careful not to over mix.
6. Using a small cookie scoop or two spoons, drop 15 golf ball-size mounds of dough onto the sheet pan, spacing them at least 2 inches apart. (I used a 1 1/2 T cookie scoop.)
7. Bake until the edges and surface are set and lightly golden brown, but the center is still gooey, 10 to 11 minutes on convection or up to 12 to 14 minutes in a standard oven.
8. Remove from the oven and immediately rap the cookie sheet on the counter or stovetop a couple of times to help the cookies flatten a little more, and cool on the sheet for 5 minutes.
9. In a small bowl, mix the confectioners’ sugar and milk using a small whisk or fork until the icing is completely smooth and very thick but still moves if you tilt the bowl. Add more milk in small increments as needed. (I add the milk 1 teaspoon at a time to make sure the consistency is not too thin.)
10. Dip only the very tops of the cookies into the bowl of icing, leaving the deeper cracks in the cookies uncoated and allowing any excess icing to drip back into the bowl.
11. Flip the cookies over and return them to the cookie sheet to allow the icing to harden, 10 to 15 minutes. The iced cookies will keep in an airtight container at room temperature for up to 1 week.

One additional note about special cookies….

My oldest just had his 17th birthday! He is DRIVING. We celebrated with several family favorites- enjoying Creamy Chicken and Greens with Roasted Poblano Tacos (first celebration), Thai One Pot (second!), a Maple Layer Cake, and, most importantly, with our traditional Number Cookies– two versions, Roman numerals are his preference. 🙂

Speculoos with Spiced Sugar Topping

I cannot resist trying a new Speculoos recipe. I am mildly obsessed with these crispy spice cookies! 😉 I love the spiced sugar sprinkle on this delicious version. They may be my new favorite!

This recipe was adapted from 177milkstreet.com, contributed by Erika Bruce. I modified the method and used a combination of molasses and light corn syrup instead of dark corn syrup. Next year I need to make a double batch!

Yield: about 60 2-inch square cookies

• 3/4 tsp ground cinnamon
• 3/4 tsp ground coriander
• 3/4 tsp ground allspice
• 2 T granulated sugar
• 320 g (2 2/3 cups) cake flour, plus more for dusting
• 1 1/2 tsp baking soda
• 1/8 tsp freshly ground cloves
• 12 T (1 1/2 sticks) salted butter, cool room temperature
• 218 g (1 cup) packed light brown sugar
• 1/4 tsp table salt
• 1 1/2 T light corn syrup
• 1/2 T molasses

1. Heat the oven to 350°F with a rack in the middle position. Line 4 baking sheets with kitchen parchment.
2. In a small bowl, stir together the cinnamon, coriander and allspice. Measure 1 teaspoon of the mixture into another small bowl, then whisk the white sugar into it and set aside.
3. In a medium bowl, whisk together the cake flour, baking soda, cloves and the remaining spice mixture.
4. In a stand mixer with the paddle attachment, beat the butter, brown sugar and salt on low until combined, about 30 seconds. Increase to medium-high and beat until fluffy and pale, about 5 minutes.
5. With the mixer running, gradually add the corn syrup, molasses, and 2 tablespoons water.
6. Using a silicone spatula, scrape the sides of the bowl, then mix for another 30 seconds.
7. Reduce to low, add the flour mixture and mix until the ingredients just begin to form an evenly moistened dough, about 15 seconds.
8. Dust the counter liberally with flour and scrape the dough onto it. Gently knead the dough, giving it 2 or 3 turns, until smooth; it should feel moist and supple but should not be sticky.
9. Divide the dough in half; wrap 1 piece in plastic and set aside. With your hands, pat the second piece into a rough 8-by-6-inch rectangle.
10. Using a well-floured rolling pin, or between layers of plastic wrap, roll the dough rectangle to an even 1/8-inch thickness. Wrap well and place in the freezer until firm, about 15 minutes. (I place the dough on a plastic cutting board to keep it flat.)
11. With a 2-inch rectangular or round cookie cutter (ideally with a fluted edge), cut out cookies as close together as possible. Use an offset spatula to carefully transfer the cutouts to one of the prepared pieces of parchment paper, spacing them about 1/2-inch apart. (I used a square cookie cutter.)
12. Gently pat the dough scraps together, then re-roll and cut out additional cookies; transfer the cutouts to parchment paper.
13. If desired, use a slightly smaller cutter of the same shape to imprint a decorative border (do not cut all the way through the dough) and use a toothpick to poke a few holes in the centers. (I put 4 holes in the center of each square.)
14. Sprinkle the cookies evenly with half of the spiced sugar, then freeze or refrigerate uncovered for 15 minutes. (I place the parchment paper on a plastic cutting board to put it in the freezer.)
15. Repeat the process with the remaining dough.
16. Place the first sheet of cookies in the oven. Bake until the cookies are firm and beginning to brown, 14 minutes, on convection, or up to 18 minutes in a standard oven, rotating once halfway through.
17. Cool on the baking sheet for 10 minutes, then use a wide metal spatula to transfer them to a wire rack.
18. Repeat with the remaining cookies. Cool completely before serving.

Greek Meatballs in Tomato Sauce

This flavor-packed weeknight dish was included in Milk Street Magazine’s “Tuesday Nights” series which features weeknight dishes with bold and fresh flavors. I have found that meatballs that incorporate a panade, hydrated breadcrumbs, are very tender- great.

The recipe was adapted from Milk Street Magazine, contributed by Calvin Cox. According to the original article, these Greek oblong shaped meatballs are known as soutzoukakia smyrneika. Traditionally, they are served with tiganites patates (potatoes fried in olive oil). We ate them with crusty bread to sop up every bit of sauce. The dish could also be served with roasted potatoes or a rice or orzo pilaf.

Yield: Serves 4

• 1/2 cup panko breadcrumbs
• 1 large egg
• 1 pound ground pork
• 2 teaspoons ground cumin
• 3 large garlic cloves, 2 finely gratedn(I used a garlic press), 1 thinly sliced
• 3/4 teaspoon red pepper flakes, divided
• 2 tablespoon finely chopped fresh oregano, divided
• Kosher salt and freshly ground black pepper
• 2 tablespoons extra-virgin olive oil, plus more to serve
• 1 28-ounce can crushed tomatoes (I used fire-roasted)
• 1/2 teaspoon ground cinnamon
• 2 teaspoons honey

1. In a medium bowl, combine the panko, egg and 1/2 cup water, then mix until homogeneous. Let stand for 5 minutes to allow the panko to hydrate. (This step is very important in order to create soft and tender meatballs.)
2. Add the pork, cumin, the grated (or pressed) garlic, 1/2 teaspoon pepper flakes, 1 tablespoon oregano, 3/4 teaspoon coarse salt and 1/2 teaspoon freshly ground black pepper, then mix well.
3. Divide into 11 or 12 portions (each about a scant 1/4 cup), then shape each into a 2 1/2-inch-long cigar (oblong) shape.
4. In a 12-inch skillet over medium-high, heat 2 tablespoons of oil until shimmering. (Non-stick can be used; I used a 12-inch stainless all-in-one pan.)
5. Add the meatballs and cook without disturbing until browned on the bottoms, 2 to 3 minutes. Using tongs, flip the meatballs and cook until browned on the second sides, another 2 to 3 minutes.
6. Remove the skillet from the heat, transfer the meatballs to a paper towel–lined plate and set aside.
7. Return the skillet to medium-high and add the sliced garlic. Cook, stirring, until fragrant and starting to brown, 1 to 2 minutes.
8. Add the remaining 1/4 teaspoon pepper flakes and cook, stirring, until fragrant, about 30 seconds.
9. Stir in the tomatoes, cinnamon, honey and 1/4 teaspoon each salt and black pepper, then bring to a simmer.
10. Place the meatballs in the pan and return to a simmer. Cover and simmer, undisturbed, until the centers of the meatballs reach 160°F, 12 to 14 minutes.
11. Taste the sauce and adjust the seasoning with salt and black pepper.
12. Transfer the meatballs and sauce to serving dish. Drizzle with additional oil, if desired, and sprinkle with the remaining 1 tablespoon oregano.

Ruffled Pumpkin Milk Pie

This pie is an autumn version of a classic Greek milk pie, or galatopita. I already have my eye on a summer version. 😉 It was very pretty and elegant. The pumpkin flavor was understated.

This recipe was adapted from Martha Stewart’s Fruit Desserts: 100+ Ways to Savor the Best of Every Season via MarthaStewart.com. I baked the pie in a ceramic baking dish and modified the method. I served it as one of our Thanksgiving desserts this year. I made the pie a day in advance and refrigerated it overnight.

According to the original recipe, clarified butter or ghee is used in lieu of melted butter to eliminate the chance of pockets of moisture in the finished pie.

Yield: Serves 8

• 8 T (1/2 cup) clarified butter or ghee, melted
• 14 to 18 sheets store-bought phyllo (each 14 by 18 inches), thawed if frozen
• 6 large eggs
• 3/4 cup pure pumpkin purée
• 1 cup whole milk
• 1/2 cup heavy cream
• 3/4 cup granulated sugar
• 1 tsp pure vanilla extract
• 1/2 tsp freshly ground cardamom, sifted (I ground 8 pods)
• 1/4 tsp ground cinnamon
• 1/4 tsp coarse salt
• confectioners’ sugar, for dusting

1. Preheat oven to 350°F, preferably on convection.
2. Lightly brush a 9 or 10-inch round cake pan with clarified butter. Line pan with a 13-inch parchment round; brush parchment. (I used a ceramic baking dish so I omitted the parchment paper.)
3. Place 1 phyllo sheet on a work surface, with one long side parallel to edge. Lightly brush phyllo with clarified butter.
4. Using your hands, loosely ruffle phyllo by pushing long sides toward each other to create a long accordion shape, about 1 1/2 to 2 inches tall. Place upright in center of prepared cake pan, folding around to create a spiral. Repeat process with remaining sheets, continuing spiral outward until bottom of pan is covered.
5. Brush remaining clarified butter over tops of phyllo ruffles in pan.
6. Place the cake pan on a rimmed baking sheet. Bake until golden brown, 22 minutes on convection or up to 25 to 30 minutes in a standard oven.
7. Transfer pan to a wire rack and let cool while making filling (leave the oven on).
8. In a large bowl with a spout, whisk together eggs, pumpkin, milk, cream, granulated sugar, vanilla, cardamom, cinnamon, and salt until smooth.
9. Gradually pour the egg mixture over baked phyllo, evenly covering surface.
10. Return pan to oven and bake until filling is set, 35 to 45 minutes. Transfer to a wire rack; let cool completely.
11. Use parchment to lift pie out of pan; carefully remove parchment and transfer pie to a platter. (I served the pie in my ceramic baking dish.)
12. Dust with confectioners’ sugar and serve.