Mini Gâteaux Breton

These cake-type cookies are based on the classic French cake. They are buttery, nutty and minimally sweet. Lovely!

This recipe is from The Baking Bible by Rose Levy Beranbaum. I used granulated sugar, unbleached all-purpose flour, and baked them in regular brioche pans instead of mini pans. I may need to purchase mini brioche pans for my next batch! 😉

Yield: Makes 14 regular or up to 38 mini cookies

  • 25 g (1/4 cup, 0.9 oz) blanched sliced or slivered almonds
  • 75 g (6 T, 2.6 oz) granulated sugar or superfine sugar
  • 1/8 tsp (0.7 g) fine sea salt
  • 9 T (1 1/4 sticks, 4.5 to 5 oz, 128 to 142 g) unsalted butter, preferably high fat
  • 2 large egg yolks (2 T plus 1 tsp, 35 ml, 1/3 oz, 37 g), at room temperature
  • 1/2 T (7.5 ml) kirsch, dark rum, or water
  • 3/4 tsp (3.7 ml) pure vanilla extract
  • 125 g (1 cup, 4.4 oz) all-purpose flour
  1. Twenty minutes (or longer) before baking, set an oven rack in the middle of the oven and preheat the oven to 325°F (160° C).
  2. Toast the almonds: Spread the almonds evenly on a baking sheet and bake for about 10 minutes, or until pale gold. Stir once or twice to ensure even toasting and avoid over-browning. Cool completely.
  3. In a food processor, process the almonds with 2 T (25 g, 0.9 ounce) of the sugar and the salt until fairly fine but not powder.
  4. Make the dough: In the bowl of a stand mixer fitted with a flat beater, mix the remaining sugar and the bittern low-speed for about 1 minute, or until smooth and creamy. Scrape down the sides of the bowl.
  5. On low-speed, beat in the egg yolks, one at a time, beating for about 20 seconds between each addition. Scrape down the sides of the bowl.
  6. Add the almond mixture, water or liquor, and vanilla and mix on low-speed until the almond mixture is moistened. Beat for about 20 seconds until evenly incorporated.
  7. Add the flour in four parts, turning off the mixer between addition, and beat no the lowest speed for about 15 seconds after each addition. Scrape down the sides of the bowl.
  8. Scrape the dough onto a piece of plastic wrap. Wrap tightly and refrigerate the dough for 30 minutes, or until firm.
  9. If using regular brioche pans, use a large cookie scoop (about a tablespoon in volume) to ration the dough. (For mini brioche pans, scoop out rounded teaspoons of the dough (0.3 oz/10 g).
  10. Roll each piece of dough between the floured palms of your hands into a ball and set it into a brioche pan. (The flour will prevent the dough from sticking to the pan.)
  11. Press the dough balls into the pans. Use a finger to press the dough into the fluted edges.
  12. If the dough is sticky, refrigerate the dough until firmer.
  13. Set the dough-lined brioche pans at least 1/2-inch apart on a rimmed baking sheet.
  14. Bake for 14 to 16 minutes, rotating halfway through, or until golden brown. (An instant-read thermometer should read about 205°F/96°C.
  15. Set the baking sheet on a wire rack to cool for 10 minutes.
  16. Using a toothpick (for regular pans) or a needle (for mini pans), loosen one of the edges of the gâteaux to loosen it and invert it onto another wire rack. Cool completely.
  17. Repeat process with remaining dough.

Notes:

  • These cookies can be stored in an airtight container at room-temperature for up to 5 days, refrigerated for up to 10 days, or frozen up to 3 months.
  • The regular brioche tins are 8 cm/3 inches in diameter. The mini brioche pans are ~4.5 cm/1 3/4 inches in diameter.

Brown Sugar Cookies with Pecans

I tried to rename these cookies because the title “brown sugar cookies” doesn’t seem to do them justice. The original recipe describes them as “butterscotch-flavored.” I would also suggest “butter pecan-flavored.” We absolutely loved them! 🙂

This recipe is from Kathleen’s Bake Shop Cookbook: The Best Recipes from Southampton’s Favorite Bakery for Homestyle Cookies, Cakes, Pies, Muffins, and Breads by Kathleen King, the founder of Tate’s Bake Shop. I used coarse salt and chilled the dough prior to baking. Wonderful!

Yield: about 35 cookies

  • 2 cups all-purpose flour
  • 1/2 tsp coarse salt
  • 1/2 tsp baking soda, sifted
  • 1/2 cup butter, at room temperature
  • 1 cup firmly packed dark-brown sugar
  • 1 egg, at room temperature
  • 1 tsp pure vanilla extract
  • 3/4 cup chopped pecans (I used raw pecans)
  1. In a large bowl, whisk together flour, salt, and baking soda.
  2. In the bowl of a stand mixer, cream the butter and sugar, about 3 minutes.
  3. Add the egg and vanilla, mix well.
  4. Stir in the flour mixture and pecans.
  5. Using a small cookie scoop, drop by tablespoons onto a plastic-wrap lined cookie sheet or container. Cover and chill for at least 1 hour or up to overnight.
  6. Preheat oven to 350 degrees, preferably on convection.
  7. Place cookies on a parchment paper-lined rimmed baking sheet.
  8. Bake for 12 to 14 minutes, until cookies feel firm in the center. Remove to a wire rack to cool.

Meyer Lemon Bars with Lemon Shortbread Crust

I love Meyer lemons! I am even dreaming of having a Meyer lemon tree in my house. 🙂

This dessert recipe was adapted from ViewfromtheGreatIsland.com. They are made with an entire Meyer lemon- minus the seeds. The crust incorporates the zest from another entire lemon which made them packed with flavor. It was essential to eat them cold, after being chilled for four hours to overnight, so they must be made in advance.

Yield: about 12 servings (one 9×9-inch pan)

For the Crust:

  • zest from one Meyer lemon
  • 1/4 cup granulated sugar
  • 1 1/2 cups all purpose flour
  • 3/4 cup cold unsalted butter, cut in pieces

For the Filling:

  • 1 whole Meyer lemon, about 4-6 ounces
  • 1 cup granulated sugar
  • 4 large eggs
  • 2 T cornstarch
  • pinch of coarse salt

To Prepare:

  1. Preheat oven to 350 degrees, preferably on convection.
  2. Grease and line a 9×9 inch pan with parchment paper.

To Make the Crust:

  1. Using a sharp vegetable peeler, peel the zest from one Meyer lemon, taking only the yellow part, with little to none of the white part, which is bitter.
  2. Put the zest and sugar into a food processor and process until the two are well combined and the zest has completely incorporated into the sugar. You will still see tiny specks of zest, but no big pieces. Keep processing until you get to that stage.
  3. Add the flour, and cold butter to the bowl and pulse/process until the mixture is moist, crumbly, and almost comes together into a lump.
  4. Sprinkle the crust mixture into your prepared baking pan and pat down firmly and evenly. You should have a layer of even thickenss.
  5. Bake for about 17 minutes. Meanwhile, prepare the filling.

To Make the Filling:

  1. Thinly slice the second Meyer lemon and remove any seeds. Tip: do this over a bowl so you don’t lose any juice.
  2. Put the lemon and accumulated juice into a high speed blender like Vitamix or a food processor.
  3. Add the sugar to the lemon and puree until smooth. Scrape down the sides of the container, if necessary, to get a smooth puree.
  4. Add the eggs, cornstarch, and salt, and purée briefly until well combined.
  5. Pour the filling mixture through a fine mesh strainer to remove any lumps or bubbles.
  6. Pour the strained filling onto the hot crust immediately after it comes out of the oven.
  7. Put the lemon bars back into the oven and bake for another 15 to 20 minutes, or until firm and just starting to take on some golden color. Don’t over bake.
  8. Let the bars cool completely on a rack, then put them in the refrigerator to chill for 4 hours or up to overnight.
  9. When cold, remove the bars using the parchment paper “handles,” and slice into squares.
  10. Dust with powdered sugar just before serving.

After-School Specials

After making the amazing Donut Loaf from this special book, I had to try a cookie. My husband picked this cookie which is a chocolate chip, oatmeal, and snickerdoodle cookie “rolled into one recipe.” Each flavor was distinct! They were definitely a crowd-pleaser.

This recipe was adapted from Midwest Made: Big, Bold Baking from the Heartland by Shauna Sever. I weighed the dry ingredients, used semi-sweet chocolate chips, scooped the cookie dough prior to refrigerating, and modified the baking time.

By keeping the cold (pre-scooped) dough tightly wrapped in the refrigerator and baking the cookies in small batches just prior to serving, we ate them warm from the oven every time. Despite the title, I served them after-dinner instead of after-school. 😉 Great!

Yield: about 40 cookies

For the Dough:

  • 225g (1 cup) unsalted butter, at room temperature
  • 300g (1 1/2 cups) granulated sugar
  • 57g (1/4 cup) firmly packed light brown sugar
  • 1 1/2 tsp pure vanilla extract
  • 2 large eggs, at room temperature
  • 250g (2 1/2 cups) old-fashioned rolled oats
  • 256g (2 cups) unbleached all-purpose flour, weighed or spooned and leveled
  • 2 tsp cream of tartar
  • 1 tsp baking soda, sifted
  • 1 tsp fine sea salt
  • 1/2 tsp flaky sea salt such as Fleur de Sel or Maldon
  • 256g (1 1/2 cups) semi-sweet or bittersweet (60% cacao) chocolate chips

For the Coating:

  • 100g (1/2 cup) granulated sugar
  • 2 tsp ground cinnamon
  • 1/8 tsp fine sea salt
  1. In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium speed until creamy, about 1 minute.
  2. Add the granulated and brown sugar and vanilla and beat on medium-high speed until aerated and noticeably fluffy, 3 to 4 minutes.
  3. Add the eggs, 1 at a time, giving each about 30 seconds of beating time to incorporate fully.
  4. Meanwhile, in a large bowl, whisk together the oats, flour, cream of tartar, baking soda, and fine and flaky salt.
  5. Reduce the mixer speed to low and slowly stir in the dry ingredients.
  6. Stir in the chocolate chips.
  7. Line a cookie sheet with plastic wrap or parchment paper. Using a large cookie scoop, form the dough into 2-tablespoon balls and place on the prepared cookie sheet.
  8. Cover the cookie sheet tightly with plastic wrap; place in the refrigerator for 1 hour or up to 2 days.
  9. Position 2 oven racks in the upper and lower thirds of the oven and preheat it to 350 degrees, preferably on convection. Line 2 baking sheets with parchment paper.
  10. In a bowl, whisk together the sugar, cinnamon, and salt to make the coating.
  11. One at a time, form the refrigerated scoops of dough into balls and roll in the cinnamon sugar coating.
  12. Evenly space the dough balls about 2 inches apart on the prepared baking sheets. (I placed 8 cookies per sheet.)
  13. Bake until golden and puffed, about 12 to 14 minutes, rotating the sheets halfway through the baking time.
  14. Let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.

Note: Cookies can be stored in an airtight container at room temperature for up to 5 days.

Perfect Chocolate Chip Cookies

Admittedly, I love all types of chocolate chip cookies. 😉 That being said, these might be my ultimate favorite chocolate chip cookies. They are thick, crisp on the outside, chewy on the inside, and are loaded with both semi-sweet and dark chocolate. SO good.

This recipe was adapted from The New York Times, contributed by David Leite. I weighed all of the dry ingredients, modified the cookie size and baking time, and used a mixture of chopped bittersweet and semi-sweet chocolate as well as semi-sweet chocolate chips. The original recipe uses disks of chocolate because they melt differently than chocolate chips; the chopped chocolate had the same effect.

Prior to baking, the dough is refrigerated for 24 to 36 hours. This results in a firmer dough because the dry ingredients absorb the wet ingredients. I also froze scoops of this cookie dough with great success.

Yield: 3 dozen cookies

  • 2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
  • 1 ⅔ cups (8 1/2 ounces) bread flour
  • 1 ¼ teaspoons baking soda
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons coarse salt
  • 2 ½ sticks (1 1/4 cups) unsalted butter
  • 1 ¼ cups (10 ounces) light brown sugar
  • 1 cup plus 2 tablespoons (8 ounces) granulated sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 1 ¼ pounds bittersweet chocolate disks or fèves (at least 60 % cacao)(I used a combination of semi-sweet and bittersweet chocolate)(see note below)
  • flaky sea salt
  1. Sift or whisk flours, baking soda, baking powder and salt into a bowl. Set aside.
  2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes.
  3. Add eggs, one at a time, mixing well after each addition.
  4. Stir in the vanilla.
  5. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds.
  6. Drop chocolate pieces in and incorporate them without breaking them.
  7. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
  8. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
  9. Using a large cookie scoop, scoop mounds of dough (about 2 tablespoons each) onto the prepared baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. (I placed 8 cookies per sheet.)
  10. Sprinkle lightly with sea salt and bake until golden brown but still soft, 14 to 16 minutes.
  11. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more.
  12. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Serve warm.

Chocolate: Bittersweet chocolate disks are sold at Jacques Torres Chocolate; Valrhona fèves, oval-shaped chocolate pieces, are sold at Whole Foods.
Note: The dough can be scooped into portions and frozen. Bake directly from the freezer adding 2 minutes onto the baking time.

Butter Pecan Blondies

Butter pecan is one of my favorite ice cream flavors. This flavor combination is also absolutely perfect in a buttery blondie. This easy recipe uses pantry staples to create a quick dessert without even using a mixer!

This recipe was adapted from Martha Stewart Living. I omitted the rum and substituted an additional teaspoon of vanilla extract in its place. I baked mine long enough to achieve light golden brown color but may increase the baking time next time to heighten the depth of flavor.

  • 1 1/2 cups whole raw pecans
  • 2 sticks unsalted butter, melted, plus more for brushing
  • 2 cups unbleached all-purpose flour, plus more for dusting
  • 1 1/2 teaspoons kosher salt
  • 2 cups light-brown sugar, plus 2 tablespoons for sprinkling
  • 2 large eggs, room temperature
  • 1 tablespoon pure vanilla extract
  • 1 tablespoon dark rum, optional (can substitute 1 additional tsp of vanilla extract)
  1.  Preheat oven to 350 degrees, preferably on convection.
  2. Spread pecans on a rimmed baking sheet; toast until fragrant, 6 to 7 minutes. Let cool, then chop.
  3. Brush a 9-by-13-inch baking dish with butter (or coat with cooking oil spray), then dust with flour, tapping out excess.
  4. In a medium bowl, whisk together flour and salt.
  5. In a large bowl, whisk together butter and 2 cups brown sugar until combined.
  6. Add eggs to the butter and sugar mixture; whisk until combined. Add vanilla and rum.
  7. Fold in flour mixture with a spatula until just combined (do not overmix).
  8. Fold in half of nuts.
  9. Transfer batter to prepared dish; smooth top with an offset spatula.
  10. Sprinkle top with remaining nuts and 2 tablespoons brown sugar.
  11. Bake until golden around edges and a tester inserted in center comes out with very few crumbs, 22 to 24 minutes. (Watching carefully- Next time I may increase the baking time up to 28 to 30 minutes.)
  12. Transfer to a wire rack and let cool completely before cutting into squares.

Note: Blondies can be stored in an airtight container at room temperature up to 3 days.

Variations: If you’d rather not use rum, increase the amount of vanilla to 4 teaspoons.

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 ½ cup/106 grams unsweetened cocoa powder
  • ½ teaspoon ground cinnamon, optional
  • ¼ teaspoon fine sea salt
  • 1 ½ 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.

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