Flourless Cocoa Cookies

Yes! More cookies and ice cream. In fact, I have several cookie drafts waiting to be shared. All of a sudden, it just feels like it’s finally time. 🙂

These cookies are a fabulous hybrid of a fudgy brownie and a cookie. This recipe was adapted from The Fearless Baker by Erin Jeanne McDowell via The New York Times, contributed by Melissa Clark. I weighed the dry ingredients, included the cinnamon, and used 70% cacao dark chocolate chopped into chunks. Great.

Yield: about 2 dozen cookies

  • 3 eggs
  • 3 cups/340 grams confectioners’ sugar
  • 1 Âœ cup/106 grams unsweetened cocoa powder
  • Âœ teaspoon ground cinnamon, optional
  • ÂŒ teaspoon fine sea salt
  • 1 Âœ teaspoons vanilla extract
  • 1 cup/140 grams bittersweet chocolate chunks (I used 70% cacao dark chocolate)
  • Flaky sea salt, for sprinkling (I used Fleur de Sel)
  1. Heat the oven to 350 degrees, preferably on convection. Line 2 rimmed baking sheets with parchment paper.
  2. In a large bowl, whisk the eggs until well blended.
  3. In another large bowl, sift together confectioners’ sugar, cocoa powder, cinnamon and salt.
  4. Whisk into eggs, changing to a spatula when the batter becomes too thick to whisk.
  5. Stir in vanilla and chocolate chunks.
  6. Use a large 2-tablespoon cookie scoop to scoop cookies onto prepared baking sheets, leaving 1 1/2 inches between them. (I baked 9 on each baking sheet.) Sprinkle with flaky salt.
  7. Bake, rotating front to back, and top to bottom, halfway through, until set around the edges, cracked on top and slightly underbaked in the middle, 10 to 13 minutes.
  8. Transfer to a rack and let cool completely on the baking sheets. Store carefully in an airtight container.

Lemony Butter Cookies

My daughter asks to eat every lemon garnish on the table- yes– off of everyone’s plate. She LOVES lemons!! I made these cookies just for her. ❀

I love cookies that incorporate confectioners’ sugar because they have such a light and wonderful texture. The grated lemon zest over the top of the glaze made them pretty as well. This recipe is from Food and Wine, contributed by Kristen Stevens. I refrigerated the dough overnight but brought it to room temperature prior to baking. The recipe made exactly three dozen cookies (a dozen on each cookie sheet) – that never happens! (to me, anyway :/ ) Great!

Bringing this tasty treat to share at Angie’s Fiesta Friday #67 @Fiesta Friday.net. Enjoy!!

Yield: 3 dozen cookies

For the Cookies:

  • 2 sticks unsalted butter, softened
  • 1 cup confectioners’ sugar
  • 1 tablespoon finely grated lemon zest
  • 1 1/2 tablespoons fresh lemon juice
  • 2 cups all-purpose flour
  • 3/4 teaspoon kosher salt

For the Glaze:

  • 1/2 cup plus 2 tablespoons confectioners’ sugar
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon unsalted butter, softened
  • Finely grated lemon zest, for garnish

Make the Cookies:

  1. Preheat the oven to 350° (on convection) and position racks in the upper and lower thirds. (I used 3 racks.)
  2. In the bowl of a stand mixer, beat the butter with the confectioners’ sugar until very smooth, about 2 minutes.
  3. Beat in the lemon zest and juice, then beat in the flour and salt until just incorporated; scrape down the side of the bowl as necessary.
  4. Roll the dough into 1-inch balls. Arrange the balls 1 inch apart on 3 baking sheets and, using your fingers, gently flatten each cookie.
  5. Bake for 12 to 14 minutes, until the cookies are lightly browned on the bottom and just firm; rotate the baking sheets from top to bottom and front to back halfway through baking.
  6. Let the cookies cool on the baking sheets for 2 minutes, then transfer them to a rack to cool completely.

Make the Glaze:

  1. In a bowl, whisk the confectioners’ sugar with the lemon juice and butter until smooth.
  2. Spread (I used a butter knife) the lemon glaze on the cooled cookies and garnish with finely grated lemon zest.
  3. Let stand until the glaze is set, about 15 minutes.

Note: The cookies can be stored in an airtight container for up to 2 days.

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One Year Ago:

Two Years Ago:

Viennese Sablés

These cookies are supposed to taste just like the wonderful Danish butter cookies that come in the famous blue tin. (I think they may even be better!) Aside from that yummy association, what is really winning about them is their texture; they are very slightly crisp on the outside but the inside is soft and melts in your mouth. Mmmmmm.

This recipe is from Baking Chez Moi: Recipes from My Paris Home to Your Home Anywhere by Dorie Greenspan. According to Greenspan, they are traditionally piped into a “W” shape as both the initial for Wittamer, a famed pastry shop in Brussels where they are made, and for Wien, the German word for Vienna- where the cookies were thought to have been invented.

Despite requests from my kids to pipe the cookies into their own initials, I made the traditional “W”‘s. (I’ll get more adventurous next time!) Other suggested shapes included circles, pretzels, or swirls. I initially had difficulty piping the dough, but as the dough warmed up it became much easier to pipe. I was hoping that they would be worth the trouble- and- thank goodness- they were! 🙂

These cookies can be served just as they are or dusted with confectioners’ sugar. Greenspan suggests eating them with coffee or tea, ice cream, fruit salad, or creme brĂ»lĂ©e. Delicious!!

Yield: Makes 2 dozen cookies

  • 9 T (4 1/2 oz; 128 grams) unsalted butter, very soft
  • 1/2 cup (60 grams) confectioners’ sugar
  • 1/4 tsp fine sea salt
  • 1 large egg white, at room temperature
  • 3/4 tsp pure vanilla extract
  • 1 cup plus 2 T (153 grams) all-purpose flour
  • confectioners’ sugar for dusting, optional
  1.  Position the racks to divide the oven into thirds and preheat the oven to 350 degrees F (on convection).
  2. Line two baking sheets with parchment paper or silicone baking mats.
  3. Place the butter in the bowl of a stand mixer fitted with the paddle attachment, sift the confectioners’ sugar over it, then add the salt.
  4. On low speed, beat until smooth but not fluffy. (You want the dough to be homogeneous, but you don’t want to beat air into it.)
  5. Beat in the egg white. The white will make the dough separate and it will be slick and slidey. Keep mixing for about 1 minute, and, if the mixture curdles, don’t be concerned; the flour will smooth it out.
  6. Beat in the vanilla and scrape down the bowl.
  7. Gradually add the flour, beating only until it disappears into the soft dough.
  8. Fit a pastry bag with an open star tip, one that’s a scant 1/2 inch in diameter. Scrape the dough into the piping bag.
  9. Pipe the dough onto the lined baking sheets in tight “W” shapes that are 2 inches wide and 1 1/2 inches high (or in desired shape), leaving about 2 inches of space between them (the dough will puff and spread under heat).
  10. Bake the cookies for 14 to 15 minutes on convection, or up to 17 to 20 minutes in a standard oven, rotating the pans from top to bottom and front to back at the midway point. The cookies should be golden brown at their edges and on their bottoms and paler at the center.
  11. Allow the cookies to cool on the baking sheets for a few minutes, then transfer them to racks to cool to room temperature.
  12. Dust with confectioners’ sugar just before serving, if desired.

Note: These cookies will keep for at least 1 week in an airtight container. They can be frozen for up to 2 months.

One Year Ago:

Two Years Ago:

If you like this you may also like:

Vanilla-Bean Sablés

I learned so many things from this recipe! My first lesson was to learn that the sablĂ©, a simple shortbread cookie, is the French equivalent of the American chocolate chip cookie. The “icon.” Greenspan says that these cookies are really known for their fine texture (sablĂ© means sandy)- “snappy around the edges, cakier in the center- its fresh butter flavor and, often, its bit of saltiness.” I HAD to try her version- what an irresistible description!! 🙂

Typically, the sugar and butter in cookie dough are mixed until light and fluffy. My next lesson was learning that in order to achieve the desired sandy texture in these cookies, the sugar and butter are mixed only until a smooth consistency is achieved (much less) so that air is not incorporated into the dough.

My third (most exciting!) lesson was learning how to achieve super-tight cookie logs! Greenspan includes her party-trick technique (with photos in the book) that I describe below to share with you. Worked perfectly. LOVE it!!

This recipe is from Baking Chez Moi: Recipes from My Paris Home to Your Home Anywhere by Dorie Greenspan. Delicious and pretty cookies- perfect for dessert, a snack, or with a cup of tea.

I’m sharing these with my friends for Fiesta Friday #60 at The Novice Gardener- Enjoy!!

Yield: about 36 cookies

For the Dough:

  • 1/3 cup (67 grams) granulated sugar
  • 2 moist, fragrant vanilla beans
  • 2 sticks (8 oz; 226 grams) unsalted butter, at room temperature
  • 1/3 cup (40 grams) confectioners’ sugar, sifted
  • 1/2 tsp fine sea salt
  • 1 large egg yolk
  • 2 cups (272 grams) all-purpose flour

For the Edging:

  • 1 large egg yolk
  • coarse sanding sugar or turbinado sugar
  1. Put the granulated sugar in the bowl of a stand mixer fitted with the paddle attachment.
  2. Cut the vanilla beans in half lengthwise and scrape the pulp over the sugar. (I save the pods in a jar filled with turbinado sugar to make vanilla sugar.) Using your fingertips, rub the vanilla pulp into the sugar until it’s fragrant.
  3. Add the butter, confectioners’ sugar and salt to the bowl and beat on low speed until the mixture is smooth and creamy (you DON’T want it to get light and fluffy), scraping down the sides and bottom of the bowl as needed.
  4. Drop in the egg yolk and beat for 1 minute.
  5. Add the flour all at once and pulse the mixer on and off to start incorporating it into the dough. Mix on low speed just until the flour has disappeared (or do this last little bit by hand with a flexible spatula).
  6. Turn the dough out onto a work surface and divide it in half. Shape each half into a log about 9 inches long. (**Trick to get really tight logs (perfectly round and free of air pockets): Place a large sheet of parchment paper on the counter. Place the cookie log one-third in and parallel to one short edge. Fold the remaining two-thirds of the parchment paper over the log. Grab the bottom edge of the parchment with one hand and place a ruler on top of the overlaying parchment with the other hand. Wedge the ruler against the bottom of the log. Push the ruler under the log at the same time that you pull the bottom paper toward you. Don’t be afraid to aggressively push and pull- it will result in a firm log. Lift the paper off of the dough.**)
  7. Wrap the logs in parchment and/or plastic wrap and refrigerate for at least 3 hours. (They can be wrapped airtight and put in the freezer for up to 2 months. Let the logs sit at room temperature for 10 minutes before cutting and baking; no need to fully defrost.) I place them in a wrapping paper tube in order to ensure that they keep their round shape in the refrigerator.
  8. To Bake: Position the racks to divide the oven into thirds and preheat the oven to 350 degrees (on convection). Line two baking sheets with parchment paper or silicone baking mats.
  9. Add a splash of cold water to the yolk and mix with a fork to blend. Brush each log with this egg wash and roll it in sanding sugar until it’s evenly coated.
  10. Using a sturdy knife, trim the ends of the logs if they’re ragged, then cut the dough int 1/2-inch thick rounds. Place them on the baking sheets, about 2 inches apart.
  11. Bake the cookies for 14 to 15 minutes (on convection) or for up to 18 to 22 minutes in a standard oven, rotating the pans from top to bottom and front to back at the midway point. The cookies are baked when they are brown around the edges and golden on the bottom.
  12. Carefully transfer them to a cooling rack and cool to room temperature. These cookies really shouldn’t be eaten warm; they need time to cool so that their texture will set properly. The cookies will keep in an airtight container for about one week.

Variations:

  • Lemon SablĂ©s: Rub the grated zest of 1 1/2 lemons into the sugar with the vanilla bean.
  • Orange SablĂ©s: Rub the grated zest of 1 orange into the sugar with the vanilla bean.
  • Nut SablĂ©s: Lightly toast 1/2 cup hazelnuts (skin them while they are still warm), almonds, pistachios, or other nuts, finely chop them and mix them into the dough once the flour is incorporated.

One Year Ago:

Two Years Ago:

If you like this you may also like:

Birthday Red Velvet “Owl” Cupcakes, Johnnycake, & The One Room Schoolhouse

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My daughter is so grown up for a second grader. She chose going to a Broadway show instead of a birthday party to celebrate her 8th birthday. She is a Broadway show tune junkie! 🙂 Another grown up choice was choosing red velvet cupcakes for her special birthday dessert. I thought that I wasn’t a red velvet fan- but these were super moist and wonderful. When we saw the owl cupcakes on Nancy Creative around Halloween, we both knew that we had to make them! I would say that the owl cupcake choice was the 8-year-old part of this birthday celebration, but I want them for my birthday too!! 🙂 The cupcake recipe was adapted from Martha Stewart Living.

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To make the owl’s eyes, I microwaved the oreos 3 cookies at a time for 7 seconds, but I still had trouble getting a clean split. I need more practice… I suppose it’s been too long since I’ve eaten oreos the right way! The eyeballs and beak were made out of m&m’s. The eyebrows are made from the remaining filling-less sides of the oreo cookies, scored slightly less than in half. Adorable!

Yield: 12 cupcakes

For the Cupcakes:

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  • 1 1/4 cups cake flour (not self-rising), sifted
  • 1 tablespoon unsweetened Dutch-process cocoa powder, sifted
  • 1 teaspoon coarse salt
  • 3/4 cup sugar
  • 3/4 cup vegetable oil (I used canola)
  • 1 large egg, room temperature (can put in a bowl of warm water to quickly change the temperature)
  • 1/4 teaspoon red gel-paste food color
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup buttermilk
  • 3/4 teaspoons baking soda
  • 1 teaspoons distilled white vinegar
  • Cream Cheese Frosting (recipe follows)
  1. Preheat oven to 350 degrees (convection). Line a standard muffin tin with paper liners. (I used foil-lined paper liners.)
  2. Whisk together cake flour, and cocoa; add salt.
  3. With an electric mixer on medium-high speed, whisk together sugar and oil until combined. Add the egg, beating until incorporated, scraping down sides of bowl as needed. Mix in food color and vanilla.
  4. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of buttermilk, and whisking well after each.
  5. Stir together the baking soda and vinegar in a small bowl (it will foam); add mixture to the batter; mix on medium speed 10 seconds.
  6. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 18 minutes (on convection). Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
  7. To finish, top with Cream Cheese Frosting (recipe below).

Note: These are also wonderful as mini-cupcakes. Bake for 10 minutes on convection.

For the Cream Cheese Frosting:

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Yield: 2 cups, enough to frost 12 cupcakes

  • 4 ounces (1 stick) unsalted butter, room temperature
  • 6 ounces cream cheese, room temperature
  • 1/2 pound (2 cups) confectioners’ sugar, sifted
  • scant 1/2 teaspoon pure vanilla extract
  1. Beat butter and cream cheese with a mixer on medium-high speed until fluffy, 2 to 3 minutes. Reduce speed to low.
  2. Add sugar, 1 cup at a time, and then vanilla; mix until smooth.
  3. Using a pastry bag with a large fluted tip, pipe onto cupcakes in a circular motion, starting on the outer rim.

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Number Cookies: Our Family Tradition! 🙂

Another highlight of her birthday was that her class went on a field trip to a historic One Room Schoolhouse. She has been desperate to go on this trip because part of the fun is that everyone is supposed to dress in old-fashioned attire. She absolutely loves dressing up for everything- but this was particularly special because she wore one of my old dresses! (Thanks to her Nana who saves everything! :)) With a felt bonnet too. Super cute.

The kids also bring their lunch in baskets- with each item wrapped in bandanas or cloth. She brought an apple, a buttered roll, dried fruit, and a buttered johnnycake. We had problems coming up with a vessel for her drink…. Makes one appreciate modern conveniences!

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For the New England Johnnycake:

Yield: 12 standard muffins or 1 8-inch square cake (12 squares)

  • 1 1/3 cups all-purpose flour
  • 1 cup corn meal
  • 4 tsp baking powder
  • 1/2 tsp coarse salt
  • 1/3 cup maple syrup
  • 2/3 cup milk
  • 1/4 cup oil
  • 2 large eggs
  1. Preheat an oven to 375 degrees (convection).
  2. Sift together the dry ingredients.
  3. Add the milk, syrup, oil, and eggs. Stir until just incorporated.
  4. Bake in a lined or greased muffin tin for 14 minutes, or in an 8-inch square pan for 20 to 25 minutes.

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One Year Ago:

Flourless Chocolate Cookies

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I have a few friends on a gluten-free diet. Chocolate SoufflĂ© Cake is really my go-to gluten-free dessert, but I feel the need to expand my horizons. I have had a couple of failures in the past- most memorably a gluten-free berry clafoutis. 😩 Happy to say that these cookies were a success! They were crisp on the outside and sweet, chocolatey, chewy, and tender on the inside- difficult to believe that they were flourless. We ate them as is, but they would be wonderful with a bowl of ice cream too- and still gluten-free. This recipe was adapted from Joie de Vivre. Delicious!

  • 3 cups powdered sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 tablespoon cornstarch
  • 1/4 tsp coarse salt
  • 2 large egg whites
  • 1 large egg
  • 2 tsp vanilla extract
  • 1 cup semi-sweet chocolate chips
  1. Preheat the oven to 350 degrees (on convection). Line two baking sheets with parchment paper.
  2. In a large mixing bowl, whisk together powdered sugar, cocoa powder, cornstarch, and salt until well blended. Add in the egg whites, egg, and vanilla extract; mix until well combined.
  3. Fold in the chocolate chips.
  4. Drop heaping full tablespoons (I used a large cookie scoop) onto the prepared baking sheets, spacing each cookie 2 inches apart.
  5. Bake for 12 minutes, until cookies are puffed and crackled, rotating sheets once during the baking.
  6. Remove from oven and allow to cool on baking sheets for 10 minutes before transferring them to wire racks to cool completely. Store in an air tight container at room temperature.

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One Year Ago:

Two Years Ago:

Lemon Butter Cookies

I have made these Christmas cookies for years.  The powdered sugar gives them a lovely delicate texture and the red and green sanding sugar makes them festive and pretty.  They really need flavorful zest in the dough for the lemon flavor to shine through.

The slice-and-bake dough is simple to make.  I refrigerate the dough in wrapping paper cardboard in order to keep the log shape intact.  I use the leftover egg whites to make another traditional holiday cookie in my house, raspberry meringues. Perfect.

This recipe was adapted from Martha Stewart Living.

  • Yield: Makes about 50
  • 2 sticks (1 cup) unsalted butter, room temperature
  • 2/3 cup confectioners’ sugar, sifted
  • 2 large egg yolks, room temperature, divided
  • 1 teaspoon coarse salt
  • 2 teaspoons pure vanilla extract
  • grated zest of 1 to 1 1/2 lemons
  • 2 cups all-purpose flour
  • Approximately 1/2 cup colored sanding sugar or granulated sugar, for coating

  1. Place the butter in the bowl of an electric mixer fitted with the paddle attachment and beat on medium until smooth.
  2. Add the confectioners’ sugar and beat until smooth and silky.
  3. Beat in 1 egg yolk, then the salt, vanilla, and lemon zest.
  4. Reduce mixer speed to low and add the flour, beating just until incorporated. Do not overbeat.
  5. Turn the dough out onto a work surface. Divide dough in two and wrap each piece in plastic wrap. Refrigerate for 30 minutes.
  6. Working on a smooth surface, form each piece of dough into a log 1 to 1 1 /4 inches in diameter. Wrap logs in plastic wrap and refrigerate for 2 hours. Can be prepared up to this point and kept, well wrapped in the refrigerator for up to 3 days or frozen for up to 1 month.
  7. Place one rack in the upper third and one in the lower third of the oven. Preheat oven to 350 degrees, preferably on convection. Line two baking sheets with parchment paper; set aside.
  8. Whisk the remaining egg yolk in a small bowl until smooth. Spread sugar out on a piece of wax paper.
  9. Remove the logs from refrigerator, unwrap, and brush lightly with the egg yolk. Roll logs in the sugar, pressing to adhere.
  10. Slice crosswise 1/4-inch-thick using a sharp knife. Place on prepared baking sheet, leaving about 1/2-inch between cookies.
  11. Bake until set but not brown, 11 (on convection) to 14 minutes.
  12. Transfer cookies to cooling rack until room temperature.

Note: Cookies will keep stored in an airtight container, at room temperature, for up to 5 days.

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