Big Soft Ginger Cookies

To me, it’s not Christmas without gingerbread. It’s probably my favorite holiday cookie. Where people might say sugar, I say gingerbread.

It’s funny because I didn’t grow up with having gingerbread like that, especially for the holidays. Like I mentioned last year, the only time I had anything that even remotely resembled gingerbread was through a famous lady named Little Debbie. Thankfully, not anymore. I feel like though, in this day and age, if I ate one of her gingerbread men I’d probably get the worst headache ever. Processed sugar does that to me sometimes.

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These past couple of years, I’ve made it a point to have a gingerbread something for the holidays. My folks, as usual, are meh about them so my sister and I get to eat most, if not all of the cookies. When I first started baking on theme things, and gingerbread was on the list, I started with this recipe. Allrecipes used to be my holy grail of recipes, and I sometimes go back there for old faves. I even have this very same recipe printed out on an index card, in a feeble attempt at a recipe box! Let me just say, formatting that on Word was a nightmare.

This year, in case you haven’t noticed, the cookie recipes I’ve posted have all been no fuss drop cookies. I swear it was unintentional. I realized this when I looked at my cookie wish list on my whiteboard the other day. I was deciding what to make next when I mentally screamed “WAIT A MINUTE! How come I don’t have cut outs?” I think my subconscious did me a favor by not choosing cut outs. Thanks, brain.

Since these are not cut outs, they are super easy to make. There’s just three things I’d like to point out, though. The original recipe says to use margarine. I’m an all butter household now, and there’s no turning back. Why use margarine when there’s butter available? Unless you have like, dairy problems or something, use the butter. The second thing is, swap out half the sugar for brown sugar. I didn’t this time, because I forgot, but please do. There are molasses in these cookies already but brown sugar is awesome in these sort of things. Dark brown sugar if you can, although either works fine. The last thing I’d note is to refrigerate the dough a little bit. It’s super duper soft, which can be a real pain when trying to shape into uniform balls to dip in sugar before baking. Let them chill out for half an hour or so, then thank yourself for not making cut outs.

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Speaking of sugar, I guess I have one more thing to note. These cookies are rolled in sugar before baking, because why not add a little somethin’ somethin’ extra to these? Well, I upped the ante this year by rolling them in raw sugar. This was the best idea I had since deciding to add twice the amount of chocolate chips in a PB cookie. The crunch on these cookies because of this sugar is unbelievable. I was stunned, as I thought the dough would soak them up. It didn’t and they were fab.

Now, my cookies spread out quite a bit but that’s okay. I want to say that it was partly because of my new sheet pans and silicone liners, but I just don’t know. Either way, the cookies are as fantastic as I remember. Chewy, gingery, and molasses-y; just like a ginger cookie should be. The ginger is subtle but still present, which makes you just want to eat another one. The crunch from the raw sugar adds depth to an otherwise all chew cookie. Since mine spread out something fierce, it also didn’t look too bad if you ate one or five. They weren’t thick so it didn’t count!

Despite the fact that my ginger cookie this year was not in the shape of a little edible man, I still feel like I got in the quintessential holiday cookie. Good thing I can eat them all by myself!

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#CookieCraziness recipes thus far:

Big Soft Ginger Cookies – adapted from allrecipes

Makes 36 cookies

  • 2 1/4 cups all-purpose flour
  • 2 teaspoons ground ginger
  • 1 teaspoon baking soda
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 3/4 cup (stick and a half) unsalted butter, room temp
  • 1/2 cup white sugar
  • 1/2 cup brown sugar, lightly packed
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 tablespoon water
  • 1/4 cup molasses
  • 1/4 cup raw sugar, for rolling

Directions:

  1. In a medium sized bowl, whisk together the flour, ginger, baking soda, ground cinnamon and cloves, and salt. Set aside.
  2. In a large bowl, cream together the room temperature butter and sugars until light and fluffy. Remember, you can go as long as you’d like. anywhere from 4-10 minutes; whatever it takes. Add the egg and vanilla, and mix well. Then add the molasses and the water until fully incorporated.
  3. Gradually add the dry ingredients to the wet mix, making sure it’s well incorporated before adding more. Fold in the last bit of dry ingredients, making sure to not overmix. Cover the dough and refrigerate for 30 minutes to an hour. You can definitely skip this step but a chill will make the soft dough a tad more workable.
  4. After chilling the dough, preheat your oven to 350F. Line two baking sheets with parchment and set aside. On a plate or in a small bowl, place the 1/4 cup of raw sugar.
  5. Scoop out the dough using a disher, tablespoon, or two small spoons, and place on the raw sugar. Roll the dough ball until completely covered and transfer to the prepped baking sheet.
  6. Bake the cookies for 8-10 minutes. Let the cookies cool on the sheet for at least five minutes before transferring to rack to cool completely.

Lucy’s Tips:

  • I used maybe more than 1/4 cup to roll the dough balls in. Depends on the size of the dough ball, I guess. 

Christmas Confetti Cookies

If you’ve come to Lucy the Baker for plain old sugar cookies, you’ve come to the wrong place. There are no plain sugar cookies here. Yeah, I’ve got cutouts (dazzled with royal icing and a hint of lemon), brown sugar ones that taste like cinnamon, and I’ve got pinwheels, but no regular old sugar cookie.

The thing is, sugar cookies are my least favorite.

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They are so BASIC. Ugh, like so plain with nothing really going on. There is so much potential in a sugar cookie to become something more than what I consider a sugar coated blob of butter. I actually had a bad experience once with a snickerdoodle that tasted just like that. Scarred for life, to be honest. It’s also what I’m trying to avoid, and why you won’t find a snickerdoodle or plain sugar cookie recipe here (for now…. never say never).

Christmas Confetti Cookie_Batter

Now, you might be thinking; “but Lucy, confetti cookies are still plain sugar cookies.” That’s where I’ll stop you. Confetti cookies are sugar cookies on steroids. I mean, it’s sugar on more sugar! I can’t hate on that. Why are confetti cookies different than plain old sugar cookies? They just are.

I’m aware that sprinkles (or jimmies to some folks) don’t taste like much or “add anything” to a recipe but I think they do. They add festiveness (in this case), decoration, and they’re just plain fun. Like, do you even consider a plain sugar cookie to be fun? I don’t think so. Besides, sugar cookies have to be adorned or decorated with something more, whether it’s icing or chocolate, to even become likable. Sprinkles are the best and easiest route, so I went with that.

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I saw this recipe on the amazing Joy the Baker‘s site when her newest cookbook, Homemade Decadence, came out. Consequently, it was also the same day her new page layout went live. Her site is bright and colorful (like she is), which matched these cookies. I’m a sucker for anything with sprinkles, so I knew these were going to be in my future for sure. Since December is basically National Cookie Month, I planned them to be a part of my #CookieCraziness.

One of the best parts about this recipe is that you can make the dough a day ahead. I’m not one to make things ahead of time, so I was intrigued into trying it. It made my life so much easier because I basically just preheated the oven, portioned the dough, put them on the sheet and baked them. That’s it! The only sucky part was photographing the making of the dough. It was late and the lighting was off. I felt slightly defeated but I rolled with it, and I think the photos came out okay.

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Since I wanted to make the dough ahead, I ran into some poor planning. I completely forgot to take out a stick of butter! You can’t really make anything with cold butter. The solution? Cutting the stick into tiny cubes, and spreading them out on a plate. I’m sure it’d work if you piled the cubes in a bowl but I’m really picky about these things. I spread my tiny cubes out on a plate, and made sure none of the cubes were touching. I came back in like 10 or 15 minutes to room temp, soft butter. This is honestly the best way. The microwave can backfire on you (ahem, melted butter), and putting a stick of butter in my pocket just won’t end well.

Needless to say, these cookies were awesome. I picked the red and green sprinkles for obvious reasons. I also accidentally poured in the whole half cup into the dough, realizing that I only needed to put in half right after I emptied out the measuring cup. I don’t think it harmed the cookie at all! They were crispy, with a little crunch from the sprinkles. Even with all the sprinkles in the cookie, I dipped them in more sprinkles. More the merrier, right?

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I hope you now realized that plain sugar cookies are lame, and that confetti cookies are where it’s at. Who would ever decline a fun, festive, and sprinkly cookie over a plain and unadorned one? No one, that’s who. Keep sprinkles in your pantry and dazzle your cookies every once in a while!

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Christmas Confetti Cookies – barely adapted from Joy the Baker

Makes 32-36 cookies

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1/2 cup red and green sprinkles

Directions:

  1. In a medium sized bowl, whisk together the flour, baking powder, cream of tartar, baking soda and salt. Set aside. Line two baking sheets with parchment paper.
  2. In a large bowl, cream the butter and sugar together until light and fluffy. Don’t be afraid to cream the sugar and butter longer than you think! Ideally anywhere from 3-7 or 10 minutes. Add the egg and vanilla extract, and mix until well incorporated.
  3. Fold in 1/4 cup (or all of them) of sprinkles into the batter. At this point, you can wrap and chill the dough or portion and chill the dough on the baking sheets. Either way, chill it for two hours or overnight.
  4. Preheat your oven to 350F. Take out the chilled dough and portion, if you haven’t already into tablespoon sized dough balls. Drop the dough balls into the remaining 1/4 of sprinkles, and placed on the prepared sheets. Alternatively, if you decided to portion and then chill, roll them in the sprinkles before hitting the fridge.
  5. Bake the cookies for 8-10 minutes, or until they start to get slightly golden around the edges but are still pale. Cool on the sheet for at least 5 minutes before transferring to a wire rack to cool completely.

Lucy’s Tips:

  • My cookies spread out and flattened as they baked. This may have happened for a number of reasons. Either the dough got too warm, or the liners and sheets I used were to blame. For the record, I used standard aluminum half sheets lined with silicone liners. Darker pans and parchment produce a different, darker result. Both are fine but it’s just worth nothing. 
  • I do not have vanilla beans (sigh) so I stuck with extract. Should’ve liqoured them up, to be honest. 
  • We like jimmies here, so I used that. Feel free to use whatever sprinkles you have on hand. 
  • Go check out Joy’s blog if you haven’t already, and then weep at the magic inside her cookbook. 

Peanut Butter Chocolate Chip Cookies

Hello again! Bet you didn’t think you’d see another post from me this week! As promised, I began ramping up my cookie production this year and will possibly post twice as much this month. It’s a little nerve-wracking but I am up for the challenge!

When planning this month’s #CookieCraziness (isn’t my hashtag for this year’s cookies awesome?), one of the top cookies was a peanut butter one. I LOVE peanut butter, so this was a no brainer. However, plain peanut butter cookies can be boring and monotonous. I’m not into that with my cookies, so chocolate chips were the obvious solution.

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Peanut butter cookies aren’t necessarily a Christmas-y cookie. Like, when I think Christmas cookies, peanut butter ones are the furthest from my mind. Everyone else thinks of chocolate and peppermint everything. I usually go with sugar or gingerbread, which I’ll get to sometime later. I don’t know but I feel like peanut butter doesn’t even have an appropriate season. All the more reason why it belongs (in cookie form) with the holidays.

The main ingredient in these beauties is the peanut butter; the star of the show! Consider using chunky peanut butter in these cookies for added texture and to add on to the PB taste. I’m not about that chunky PB life, though; I love natural and smooth peanut butter. I get the huge jars at Whole Foods all the time because I make granola for my Greek yogurt regularly. Obviously, I need to have tons of the stuff on hand at all times because when I’m not making granola, there are PB&Js to be made (with grape jelly exclusively).

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According to the recipe, there’s supposed to be a double hit (or triple if you opt for chunky) of PB; the second by way of peanut butter chips. I once bought a couple bags of those from the one time they had them at Trader Joe’s. They were so good, I can’t even recall what I made with them. I had chocolate chips leftover from making these, so I used twice as many chocolate chips in this batch.

Now, let me just praise the actual cookie dough for one second. A DREAM to work with. Came together beautifully and handled like a dream. I’ve never seen such clean scoops of cookie dough come out of my mixing bowl. Barely any scraps and no sticking! Speaking of sticking, I used my new silicone mats for my half sheet pans. I had to get a pair because my parchment paper never fits. Can I just tell you how much I love them? I love them. Absolutely adore them. Cookies slid off no problem, they’re easy to clean, and look cute too. SO glad I got them!

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The cookies were INSANE. I found myself eating all of the scraps and several cookies before they even made the plate; they’re THAT good. Very peanut buttery, with the chocolate chips as backup. Think of PB and chocolate as partners in crime, or good cop/bad cop except they’re both the good cops. They just go together! The cookies themselves are soft but sturdy, with a little crunch from the granulated sugar they’re coated in before baking. You can even still see the traditional fork marks from the slight smush they need before going into the oven. They were as dreamy as their own cookie dough. When the cookie dough works, you just know the cookie will too!

Hopefully I’ve convinced you to consider peanut butter cookies as a holiday cookie. They may not scream Christmas but folks will be screaming with joy upon eating them this season. Either way, I think these non-conventional holiday cookies belong on your cookie roster.

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#CookieCraziness posts:

Peanut Butter Chocolate Chip Cookies – barely adapted from Smitten Kitchen

Makes 36 cookies

  • 1 1/4 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup peanut butter at room temperature
  • 3/4 cup sugar
  • 1/2 cup firmly packed light brown sugar
  • 1 large egg, at room temperature
  • 1 tablespoon milk
  • 1 teaspoon vanilla extract
  • 1 cup chocolate chips
  • Granulated sugar for rolling/sprinkling

Directions:

  1. Preheat oven to 350F. Line two baking sheets with parchment (or those nifty silicone liners). Combine the flour, baking soda, baking powder, and salt in a medium sized bowl and set aside. In a small bowl, place a good amount (maybe a 1/4 cup; separate from the amount needed to make the cookies) of granulated sugar for rolling the cookies later.
  2. In a large bowl, beat the butter and peanut butter until smooth and fluffy. Add the sugars and beat until the mixture is smooth. Add the egg and mix until fully combined. Finally, add the milk and vanilla.
  3. Add the dry ingredients and stir until completely combined. With a rubber spatula, fold in the chocolate chips. Using a cookie scoop, a tablespoon, or two teaspoons, drop the dough into the bowl with the granulated sugar. Completely coat the dough ball and transfer to the prepped baking sheet. With a fork, gently press the dough down but do not flatten completely. You can press the cookie with the fork twice, each in a different direction, to get the signature pattern.
  4. Bake the cookies for 10-12 minutes or until lightly golden brown around the edges. The cookies may look under done but they are. Let them cool on the pan for a minute or two before transferring to a wire rack to cool completely.

Lucy’s Tips

  • I preferred baking them 12 minutes for a sturdier cookie that was still soft and slightly chewy. For a lighter cookie, aim for the lower amount of time. 
  • If you don’t feel like pressing with a fork, any smooth (or not smooth) surface can work. For example, a spoon, shot glass, offset spatula, etc. Just don’t go crazy pressing them down with anything!
  • I got 36 cookies with a #50 disher/scoop. Amounts of cookies vary depending on the size of the scoop/disher/spoon. The bigger the disher/spoon/scoop, the fewer the cookies. 
  • To make these extra festive, consider rolling them in colored sugar!

Red Velvet Cheesecake Brownies

It’s December, which can only mean one thing in the food world: COOKIES! Aw yeah, it’s that time of year again. I don’t know what’s more exciting; the cookies or the holidays? Either way, the holidays are upon us.

I decked my halls the day after Thanksgiving for two reasons. I was dying to get into the holiday spirit, and because I feel like my tree(s) are never up long enough. For me, my Christmas spirit lies solely in my Christmas tree. I’m in charge of decorating it by myself every year and it brings me such joy to see it lit up in the corner of my living room.  It’s weird but it doesn’t feel like Christmas without my baby tree all decked out in ornaments and bright lights.

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Anyway, let’s talk cookies. Here on Lucy the Baker, I have a number of cookies up already but this holiday season, I want to up the ante. I’m planning on doubling my cookie production this year, which will hopefully mean more posts. I’m excited, nervous, and hungry!

For starters, here are some red velvet cheesecake brownies. Now, before you even say it, brownies ARE considered a cookie. It’s technically a bar cookie, as opposed to a regular cookie. I don’t know who decided this but I agree with them. Brownies aren’t really a cake, so they must be a cookie. These brownies are special, though. Not only do they have a ridiculous cheesecake layer, but they’re red velvet. That automatically raises the bar, and then some.

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I don’t know if you noticed but I lack red velvet recipes. Sure, I have the lone one up but there’s a reason as to why that is. Like that recipe I posted last year, almost all my red velvet attempts have gone wrong. I don’t know what it is but, I always end up with a messed up red velvet something. My first ever (undocumented) attempt was some red velvet cupcakes, which came out flat and stuck to the pan. The whoopie pies were my second and although the cookie itself came out good, I almost forgot the sugar and messed up the filling to the point of no return. I had better luck this time but I wouldn’t call them a perfect success; typical things like broken and stuck brownies happened.

Either way, these are fabulous. Not only are they red velvet, with its smooth texture and hint of chocolate, but there’s a cheesecake layer. Believe me when I say it is ridiculous. I was amazed. Cheesecake and red velvet go together like chips and dip, to be honest. My favorite part of this entire recipe was the swirling part. It looked absolutely beautiful. The cheesecake batter swirled with red velvet brownie batter, came together in perfect and visually stunning harmony. I don’t know but there’s something about that tangy cream cheese against the lightly chocolatey taste in red velvet. It’s like, magical or something.

So, let’s start the holiday season, and the #CookieCraziness with these brownies!

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Red Velvet Cheesecake Brownies – barely adapted from The Novice Chef

Makes 36 brownies

Red Velvet Layer:

  • 3 1/4 cups flour
  • 2 1/4 cups granulated sugar
  • 3 tablespoons cocoa powder (I used Hershey’s Special Dark)
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 3 large eggs
  • 1 cup vegetable oil
  • 4 tablespoons milk, divided
  • 1 tablespoon vanilla extract
  • 1 tablespoon red food coloring (I used Wilton’s No Taste Red)
  • 2 teaspoons white vinegar

Cheesecake Layer:

  • 2 8oz packages cream cheese, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla

Directions:

  1. Preheat your oven to 350F, and lightly grease a half sheet pan.
  2. In a large bowl, combine the flour, sugar, cocoa powder, salt, and baking powder.
  3. In another bowl, whisk the eggs, oil, 2 tablespoons of milk, vanilla, food coloring, and white vinegar. Pour the wet into the dry and mix until combined. The batter will be very thick!
  4. Remove 3/4 cup of the thick batter and add the remaining 2 tablespoons of milk. Set aside.
  5. Spread the remaining batter into the prepared sheet pan. Make sure to spread it as evenly as possible, and all the way into the corners of the pan.
  6. Time to make the cheesecake layer: in a large bowl, combine the softened cream cheese and sugar, beating until fluffy. Add the eggs, one at a time, and vanilla. Continue to beat until completely incorporated and lump free.
  7. Pour the cheesecake batter over the brownie batter, spreading it out to the corners. Drop spoonfuls of the thinned out brownie batter onto the cheesecake layer. Using a butter knife or small spatula, drag the tip through the cheesecake and red velvet batters to create swirls.
  8. Bake for about 30 minutes, or until center is set. Brownies shouldn’t jiggle. Cool completely on a wire rack before cutting into squares.

Lucy’s Tips:

  • Jessica, at The Novice Chef blog, made these for Valentine’s day and used a heart cookie cutter. Instead, feel free to get festive and use holiday cutters (like a tree or a snowman) instead of cutting into squares. 
  • My brownies took a bit longer than 30 minutes. The center was still jiggly, which scared me but they came out alright. 
  • I used Hershey’s Special Dark cocoa powder (because YUM), which may have contributed to the burgundy color in these brownies. 
  • I strongly suggest gel food coloring, as the liquid stuff can dilute your batters if you use too much. 

Thanksgiving 2014: The Day After

WOW. Last night was pretty awesome. SO MUCH FOOD! We shook up this year’s menu a bit from last year’s. Like I mentioned on Wednesday, we aimed for a little more of an American Thanksgiving. I feel bad saying it but I try really hard to Americanize our food and household. In retrospect, I probably shouldn’t because my culture is important to me and it’s something I want to keep going but I can’t help it.

Anyway, the table was pretty much half our traditional menu and the other was American.

On the menu we had:

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Turkey, obviously! (regular green salad in the bottom right corner that literally no one ate. Thanksgiving is not the time for “healthy” things)

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Parker House Rolls from Bon Appetit. So fluffy and so good! Spotlight may be coming soon!

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Macaroni and cheese. SO AMAZING. We added bacon and made the full recipe. This is that one time I am SO happy we have leftovers!

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Pastelón de viveres. This is my mom’s ~thing~; I don’t eat this at all. It’s basically a starch heaven casserole made with two kinds of taro root, green bananas (not to be mistaken with plantains but those can be used too), and kabocha squash. In the middle, there’s a layer of cooked pork. If you’ve ever had Dominican (or Puerto Rican? I’m not sure) pasteles en hoja, this is similar to that minus the leaves and the boiling part. It’s a weird culmination of things but my mom likes it and has been making it for the holidays lately, so I guess it’s here to stay.

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Salads and rice. On the left is my mom’s yellow rice with peas, below that is our potato salad, and next to that is macaroni salad.

The potato salad contains boiled and diced potatoes (duh) and carrots, diced hard boiled eggs, mayo, white vinegar, chopped cubanelle peppers and onions. The macaroni salad is almost the same as the potato salad; instead of potatoes, carrots, and eggs, it’s just tri colored macaroni.

Thanksgiving2014_Mashed Potatoes

Behind the salads was my sister’s mashed potatoes. She made this on her own, without a recipe! Very proud of her efforts, and they were delicious.

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Pastelitos or empanadas! These were filled with ground beef and diced hard boiled eggs. Some were just cheddar cheese. Crowd favorite!

For dessert, we had this Apple Cranberry Torta from Cooking Channel TV. I made several changes to the recipe but it was a moist and delicious little cake. I feel like it was maybe a cross between a pie and a cake. I’m still trying to edge that in, obviously! Recipe will be posted below.

Overall, we had a tasty Thanksgiving. I can see mac and cheese in my future! I’m ready to get my tree up and move on to Christmas! Can’t wait to see what’s on the menu then ;)

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Full spread. And my mom’s arm.

 

Apple Cranberry Torta – adapted from Giada’s recipe on Cooking Channel TV

Makes one 8″ round cake

  • 1/2 cup Grand Marnier (or other orange liquer)
  • 1/4 cup dried cranberries
  • 1/4 cup golden raisins
  • 1/2 orange, zested
  • 1 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon of salt
  • 4 large eggs
  • 1 stick (8 tablespoons) unsalted butter, melted
  • 1/3 cup of sugar
  • 1 teaspoon vanilla extract
  • 2 cups of diced apples

Directions:

  1. In a small saucepan, heat the orange liqueur just until warm. Turn off the heat and submerge the dried cranberries and golden raisins. Set aside.
  2. Preheat the oven to 350F. Butter and line the bottom of an 8-inch round cake pan.
  3. In a medium sized bowl, whisk together the flour, cinnamon, baking powder, and salt. Set aside.
  4. In a large bowl, beat the four eggs and add the melted butter, sugar, vanilla, and orange zest. Mix in the dry ingredients and beat just until combined.
  5. Gently stir in the apples, cranberries and raisins. Pour batter into prepared pan and bake for up to 30 minutes. Cool slightly in the pan before inverting to peel off the parchment. Serve slightly warm.

Lucy’s Tips:

  • I took the walnuts out of this and replaced it with golden raisins because half my family is allergic to nuts. 
  • I used one large Granny Smith apple but use any kind you’d like. 
  • I also soaked my dried fruit for quite a while, which helped them sustain the orange liqueur flavor. 
  • Technically the recipe didn’t state to line the pan with parchment but I don’t trust recipes that rely on just buttering the pan. /skeptic

Recipe Roundup: Thanksgiving

Thanksgiving is finally here! Well, tomorrow officially but the wait is basically over. Even so, I don’t have a very clear idea of what’s landing on my dinner table tomorrow. It’s a struggle every year but this year feels different.

We try our best to combine both Dominican and American cultures on the table but I think this year, we’re leaning more on the American side. I guess I’ll see just how much we’re leaning tomorrow! Just know that no matter how far into the American side of things this family will lean, pie will never be a part of it (for shame:()

Anyway, I don’t have a recipe for today. Instead, I decided to do a little link roundup of recipes I’ve made or I’ve seen on the internets that I like and are on theme for tomorrow’s dinner. I’m including a few Dominican recipes that we’ve had for the holidays for those that want an idea of how to make some of those dishes. They’re not my recipes but we’ll get there one day! There will also a recap post of my Thanksgiving on Friday, so be on the lookout for that.

Treat House Salted Caramel Turkey

Salted Caramel Crispy Treat from Treat House NYC

 

Mains/Sides:

Bread:

Dessert:

Missed last year’s Thanksgiving recap? Check out what I had for dinner last year here.

Have a happy Thanksgiving!

Apple Galette

Thanksgiving kind of snuck up on me this year. I’ve been anticipating it since early October but I’m still shocked it’s actually next week! I’m even more shocked because I have nothing planned yet, which is SO not me. By now, my mom and I usually already have our game plan down, with only last minute things on the grocery list. We don’t even have a turkey yet! What makes it worse is that I’m already getting ready for Christmas, which totally goes against the traditionalist in me that doesn’t skip over holidays. I don’t know, but the holidays so far have thrown me for a loop.

Besides the fact I have nothing planned, I at least have a quick and awesome dessert option for you semi-traditionalists. This isn’t your traditional apple pie, but is delicious in its own right.

Apple Tart 1

Part of what attracted me to making a galette, aside from it being an apple dessert, is its simplicity. If you can make pie crust, you can make this galette. Even if you can’t make pie crust, you can still make this galette. No fancy equipment is needed to make this, which is awesome, and is super quick to put together.

The other thing that attracted me to this galette? The fact that it’s free form. I don’t yet own a pie dish (gasp!). It’s true, I don’t have one. I’ve mentioned it before but we’re just not pie people. No matter how hard I try to get my folks to appreciate pie, it just won’t happen. I guess that’s just one of those American things that’ll never stick at the table at my house. Sad because pie is awesome but there’s not much I can do there. The only thing I own relatively close to a pie pan is a tart pan. The issue there is that it’s pretty big, which is hard to use when most pies and tarts are usually 9 inches in diameter. This is where the galette saves the day. After making the crust, you just roll it out as far as you can, place it on a lined baking sheet, pile the apples on top and fold up the edges. That’s it! No matter how ugly you think it looks, it will come out beautiful and rustic looking. I love it when desserts aren’t intentionally pretty; makes the homemade factor look even more appealing.

Apple Tart 4

Speaking of the crust, it’s super easy to make. No food processor required at all. Sure, it’s handy but you can easily make this crust without it. To cut in the butter, you can either use a dough cutter, a pair of forks, or your hands. I opted for my hands but any of the above works fine. I also subbed half the flour with whole wheat for some nuttiness and pseudo healthiness.

Now, let’s talk about the apples for a minute. For this galette, your apples need to be thinly sliced. You don’t need fancy equipment to make this happen but if you want all slices to be even, break out your mandoline (or handoline, like we did last week) for slicing. I freehanded the slicing this time, because I don’t think evenness is necessary here. You can also artistically lay the slices onto the crust to make it look even fancier, but I just piled them in.

Apple Tart 3

The result is this lovely and rustic dessert that didn’t take too much time or effort to make. The crust is nutty and crunchy against the soft and tart apples. A dessert this simple is perfect for your Thanksgiving table. Not much thought or effort goes into it, and it looks super pretty and like you spent a ton of time on it. No one has to know it was that easy ;)

Apple Tart 2

Apple Galette – adapted from Smitten Kitchen

Dough: 

  • 1/2 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1 teaspoon sugar
  • 1/8 teaspoon salt
  • 6 tablespoons unsalted butter, just softened, cut in 1/2-inch pieces
  • 3 1/2 tablespoons chilled water

Filling:

  • 2 pounds apples (I used Granny Smith), peeled, cored (save peels and cores), and sliced
  • 2 tablespoons unsalted butter, melted
  • 6 tablespoons sugar
  • 2 teaspoons ground cinnamon

Glaze:

  • 1/2 cup (100 grams) sugar
  • Cores and peels from sliced apples

Directions:

  1. In a large bowl, add flour, sugar, salt, and 2 tablespoons of the butter. Blend in a mixer, using a dough cutter, with forks, or your hands until dough resembles coarse cornmeal. Add remaining butter and mix until biggest pieces look like large peas.
  2. Drizzle in the water, stir, then drizzle in more until dough just holds together. Toss with hands, letting it fall through fingers, until it’s ropy with some dry patches. If dry patches predominate, add another tablespoon water. Keep tossing until you can roll dough into a ball. Flatten into a 4-inch-thick disk and refrigerate for at least 30 minutes.
  3. Remove the dough from the fridge and let sit out for a couple of minutes, until the dough is malleable but still cold. On a lightly floured surface, roll into a 14-inch circle about 1/8 inch thick. Dust excess flour from both sides with a dry pastry brush.
  4. Place the dough on a parchment-lined baking sheet. Heat oven to 400°F. Toss sliced apples with 4 tablespoons of sugar and the cinnamon.
  5. Place the apples on dough, either rustically or in a ring 2 inches from edge; continuing inward until you reach the center. Fold over the dough edges back onto itself, at about one inch intervals until the galette is ‘closed.’
  6. Brush melted butter over apples and onto dough edge. Sprinkle 2 tablespoons sugar over dough edge.
  7. Bake in center of oven until apples are soft, with browned edges, and crust has caramelized to a dark golden brown, about 45 minutes, making sure to rotate galette every 15 minutes.
  8. For the glaze: Put reserved peels and cores in a large saucepan, along with sugar. Pour in just enough water to cover and simmer for 25 minutes. Strain syrup through cheesecloth or sieve.
  9. Remove tart from oven, and slide off parchment onto cooling rack. Let cool at least 15 minutes before glazing, slicing, and serving.

Lucy’s Tips:

  • I originally sprinkled the sugar (as per the original recipe) onto the apples, but will toss them in sugar in the future. I found it wasn’t sweet enough but if you like your galettes on the tart side, stick to sprinkling. 
  • The galette is best served slightly warm. Even better with ice cream and a side of whipped cream. Just sayin’.

 

Kitchen Experiments: Baked Cinnamon Apple Chips

So far, I’ve been all about apples this fall. Besides the two awesome recipes I’ve posted thus far, this one is a favorite: the simple and delicious baked apple chip.

It all started years ago, when I bought a bag of apple chips that brought like, three in the bag. I loved them but was outraged by the fact that the bag was practically empty. As usual, I uttered an “I can probably make this myself but way better” and started planning. After I figured it out, I made so many and so often, I got sick of them. It’s been quite a minute but I decided to bring them back; for old time’s sake.

Apple Chips11

For apple chips, you don’t need many tools and they aren’t as fancy as you may think. First, you need your apples (obviously), a cutting board, and knife. You can use any apple you’d like but I’m very partial to the Granny Smith. For you lucky ducks who have a full sized mandoline, you can skip this step. I cut them so it’s easier for me to core and slice but if you have an apple corer, this is the time to use it. For those like me who don’t have a full sized mandoline, it’s time to cut the apples. I like quartering them to remove the core. That, and a quartered apple is easier to slice once cored.

Now that the apple is quartered, let’s core. Place an apple quarter on one of its flat sides. Introduce the knife to the apple at an angle (like maybe 45 degrees?) and slice out the core. Sounds weird to explain it like this, so I hope the pictures helped! Once that’s done, we can move on to slicing.

Apple Chips Prep3

At this point, if you’ve got the knife skillz, you can do it by hand. I do not, so I use a hand mandoline. I call it the ‘handoline.’ Catchy, right? I love slicing with it because I get kind of uniform slices every time. I say ‘kind of’ because depending on the amount of force used when slicing, the end product can end up either too thick or thin. Speaking of which, if free handing, make sure they’re all about the same thickness. This is crucial to the apple chip’s chippyness. And for safety’s sake, use the hand guard. Yeah, I know I’m not using mine but do as I say and not as I do. SAFETY FIRST.

Now that all the apples are sliced, let’s talk toppings. If you’re a purist, you can lay them out on the baking sheet and bake them as is. I’m not, so I like topping mine with cinnamon sugar. I use about two tablespoons of sugar to 1/2-1 teaspoon of ground cinnamon per apple. The amount of cinnamon varies, depending on how festive I’m feeling. You can pretty much go either way here, and top them however you like. Toss the slices in the sugar and cinnamon, making sure they’re all somewhat coated. On prepped baking sheets (prepped = lined with parchment), lay out your slices carefully. Make sure they’re as close as possible without touching. This isn’t one of those recipes where you can get away with throwing everything on the pan all haphazardly. Take the time to line them up.

At this point, you should’ve had your oven preheating before you even started. For those keeping score, it’s at a whopping 250 degrees fahrenheit. I know what you’re thinking; “does my oven even go that low?” Yes it does! Believe me, I thought mine didn’t either. Now, place your apple soldiers into the oven and bake for AN HOUR AND A HALF. Why so long? Well, apple chips get their chipyness from being dehydrated in the oven. The low temperature and long bake time makes it so the dehydration is done carefully and evenly, so the apples hold their shape and are crisp when done. You really can’t crank the oven up with shorter times to speed up the process. It won’t work, and your apples will burn. Patience, grasshopper. You shall be rewarded.

Midway through baking, flip the slices over and rotate the pans in the oven. Also, watch the apples as they can burn if you don’t. Believe me, I know. After that painstaking hour and a half is over, it’s time for the slices to cool. This is also crucial because out of the oven, the slices are still floppy and not very chippy. We don’t want that. Let them sit on the baking sheet for at least 10 minutes, and watch your previously floppy apple crisp with delight. The apples turn into chips that still taste very much like apples, with a slight sweetness from the sugar and a hint of spiciness from the cinnamon. They are extremely addicting, so make a lot!

Coolin' chips

Coolin’ chips

I’m glad I brought these back from the mental grave I dug them into. It reminded me of why I started making them (and also why I stopped). I can’t hate them though; they are the perfect snack.

Apple Chips10

Baked Cinnamon Apple Chips

Makes about four cups

  • 2 large apples (I love using Granny Smith)
  • 1/4 cup granulated sugar
  • 1-2 teaspoons ground cinnamon

Directions:

  1. Preheat the oven to 250F. Line two baking sheets with parchment paper and set aside.
  2. On a cutting board, quarter and core the apples. If you have a full sized mandoline, feel free to core the apples (with a corer) before slicing. Or, you can slice them without coring.
  3. Once quartered and cored, begin slicing the apples. You may do so with a knife or with a hand mandoline (handoline!).
  4. Place the apple slices in a large bowl and sprinkle the cinnamon sugar. Gently toss the apples to evenly coat. Carefully place the apple slices on the prepped baking sheets as close as possible without touching.
  5. Bake the apple slices for an hour and a half, flipping the slices over and rotating the pans halfway through baking. The apples are done when they look a little wrinkly and are dry to the touch.
  6. Cool on a rack for at least 10 minutes before devouring. Any leftovers keep well in an airtight container for a couple of days.

Lucy’s Tips:

  • Please watch them while they bake! Multitasking while baking this batch caused me to burn half. Again, do as I say…

Chocolate Stout Cupcakes with Whiskey Chocolate Ganache Filling

For the first time ever, I went to a Halloween party. Well, to be fair, it was more of a “get together” than a party. There’s a difference. My CO*OP family and I got together at our founder’s house for snacks, games, and super intense discussions on rousing topics.

As the self proclaimed class baker, I knew I wanted to bring something awesome. Two of my CO*OP friends requested chocolate cupcakes with black frosting. I’m all about pleasing people, even if it meant coloring some buttercream black (not that visually appealing but whatever). Regular chocolate cupcakes seemed so passé, so I went a slightly different route.

Chocolate Stout Cupcakes 3

If you know me, you know that I LOVE putting booze in things. Sometimes, I put it where it doesn’t belong. I can’t help it! Liquor is every baker’s secret weapon, whether they admit to it or not. There’s just something about putting liquor in stuff that makes things awesome. It might be the liquor itself or the devious feeling I get from secretly putting it in things. Tomato, potato; same thing.

These cupcakes are extra boozy and special because it has not one, but two different liquor components. The cupcakes themselves are made with Guinness. Now, I know what you’re thinking; “beer in cupcakes?! NO WAY.” YES WAY! Guinness and chocolate are actually secret BFFs. There’s something about the dark richness of stout that pairs so well with chocolate. Not only that but the beer also helps the cupcakes stay super moist. Double bonus!

Chocolate Stout Cupcakes 1

The second introduction to booze in this recipe is through the ganache filling. At first, I thought adding a filling was a little extra but the more chocolate, the better! It’s just an ordinary chocolate ganache but with a couple teaspoons of whiskey. Here’s the part where I tell you I wish I had put more whiskey in this. I wish I had put more whiskey in the ganache. Do yourself a favor and add more liquor in there because what doesn’t kill you, ends up making you a little tipsy.

I swear my goal was not to get my friends drunk. Well, maybe considering I also brought rummy bears with me. Not really because the cupcakes couldn’t do it. Even so, they were fantastic. This was my first time dealing with beer, so I was skeptical but then surprised with the results. The cakes were super rich and chocolatey, with a slight taste of hoppyness (I guess?) from the beer. That was the only indicator that there was any beer in the cupcakes, unless I told you beforehand or you’re some type of beer wizard that just KNOWS when you taste things. The stout helped keep the cupcakes moist and make the chocolate taste more like chocolate. I guess it works a little like how coffee enhances the chocolate flavor. Then the ganache. Not too sweet with that hint of whiskey. It almost tasted like caramel. I don’t know what kind of sorcery the whiskey did in there, but I was all about it.

Chocolate Stout Cupcakes 2

Let’s talk about the frosting for a minute. This isn’t your typical buttercream. I have been hearing on the internets about this awesome method for frosting that required less butter and sugar, but still had the buttercream taste. Intrigued, I decided to go for it. Initially, these cupcakes were supposed to have even more booze in the frosting, per Deb’s original recipe. Like I said above, I wasn’t about to get my friends drunk off cupcakes, so I refrained from adding more.

Chocolate Stout Cupcakes 4

My sister’s a hand model

Either way, the recipe is just as easy as regular buttercream. Basically, you make a roux out of flour and milk on the stove, until it’s thick like cake batter. Yes, there’s flour in here. I know, I was like “whaaaaa” when I saw it  but trust; it works. Let that cool completely before proceeding to the next step, which is creaming softened butter and some sugar. Just one cup of butter with a cup and a quarter of regular granulated sugar. WAIT. Granulated sugar? I was skeptical about this too, considering you can feel the sugar even after creaming the crap out it. After joining the cold roux and the creamed butter, magic happens because it turns into a light and fluffy dream. It’s lighter than traditional buttercream but still has the taste. You can’t feel the sugar granules at all. Like MAGIC.

Chocolate Stout Cupcakes 5

I must say, for a bunch of firsts in one batch of cupcakes, they came out extremely well and very much on theme. They so looked the part for Halloween. If anything, this success is just making me wonder what else I can put booze in. I guess I’m just going to have to figure that out with some trial and error ;)

Chocolate Stout Cupcakes with Whiskey Chocolate Ganache Filling – barely adapted from Smitten Kitchen

Makes 22-24 cupcakes

  • 1 cup stout, such as Guinness
  • 1 cup (2 sticks) unsalted butter
  • 3/4 cup unsweetened cocoa powder (I used Hershey’s Special Dark)
  • 2 cups all purpose flour
  • 2 cups sugar
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon salt
  • 2 large eggs
  • 2/3 cup sour cream

Ganache Filling:

  • 8 ounces bittersweet chocolate chips
  • 2/3 cup heavy cream
  • 2 tablespoons butter, room temperature
  • 1-4 teaspoons Irish whiskey, or any whiskey (the more the merrier!)

Directions:

  1. For the cupcakes: Preheat oven to 350°F. Line 24 cupcake cups with liners.
  2. Bring 1 cup stout and 1 cup butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.
  3. Whisk flour, sugar, baking soda, and 3/4 teaspoon salt in large bowl to blend. Using electric mixer, beat eggs and sour cream in another large bowl to blend.
  4. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Divide batter among cupcake liners, filling them 2/3 to 3/4 of the way.
  5. Bake the cupcakes until tester inserted into center comes out clean, about 17-22 minutes. Cool cupcakes on a rack completely.
  6. For the ganache: Place the chocolate chips in a heatproof bowl. Heat the cream until simmering and pour it over the chocolate. Let it sit for one minute and then stir until smooth. Add the butter and whiskey and stir until combined.
  7. Fill the cupcakes: Let the ganache cool until thick but still soft enough to be piped. Alternatively, you can spoon the filling into the cupcakes. Meanwhile, using your 1-inch round cookie cutter, an apple corer, or a paring knife with skilled hands, cut the centers out of the cooled cupcakes. You want to go most of the way down the cupcake but not cut through the bottom — aim for 2/3 of the way.  Put the ganache into a piping bag with a wide tip and fill the holes in each cupcake to the top. Or use a teaspoon to spoon the filling into the cupcakes. You can put a “lid” on the filling, by adding the tops of the cut centers back on the filled cupcakes but that’s optional.

Cooked Whipped Frosting – adapted from Can You Stay For Dinner?

Makes enough to generously frost all 24 cupcakes, and have leftovers

  • 1 cup milk
  • 5 tablespoons flour
  • 2 teaspoons vanilla extract
  • 1 cup butter, at room temperature
  • 1 1/4 cups granulated sugar (not powdered sugar)

Directions:

  1. In a medium saucepan, whisk together the flour and milk over medium heat. Keep whisking and cooking until the mixture has thickened and resembles cake batter; about 7 minutes. Take the mixture off the heat and stir in the vanilla extract. Let mixture cool completely.
  2. In a large bowl with an electric mixer, cream together the softened butter and sugar until light, pale, and fluffy. This can take anywhere from three to 10 minutes, depending on how long you can go. You basically want the sugar and butter to be really incorporated. Don’t be afraid to beat it more!
  3. Add the completely cooled flour mixture to the creamed butter, and beat until completely incorporated, making sure to periodically scrape the bowl. Add food coloring, if using.
  4. Place the frosting in a piping bag and frost cooled cupcakes. Enjoy!

Lucy’s Tips:

  • I used Hershey’s Special Dark cocoa powder in the cupcakes for three reasons; it was the only Dutch processed cocoa in the supermarket, it’s my favorite, and it tastes good.
  • I don’t have a small circle cutter, so I used a paring knife to cut out the circles freehanded. Use what you have!
  • I also skipped the piping bag for the ganache, and opted for a teaspoon to fill the cupcakes. 

Pinwheel Sugar Cookies

I am so not here for holidays skipping over each other. Like, Halloween is this Friday and my local drugstore already has their Christmas stuff up! It’s absolutely crazy! The wall of Christmas lights and a small assortment of ornaments are right next to the Halloween candy. Don’t get me wrong, I love Christmas but let the other holidays have their time in the spotlight!

With that said, let’s talk about Halloween. Even though I don’t celebrate it like I used to when I was a kid, I still get excited this time of year. Mostly because holiday season begins with Halloween, but also because CANDY! As evidenced by this blog, I have an enormous sweet tooth. No matter how hard I try, I can’t give up the stuff. Whether it’s candy or baked goods, I’m eating it. Can you believe I almost gave up candy and sweets for good? It was a very dark time in my life. I’m just glad I saw the light.

Pinwheel Sugar Cookies1

Despite the fact I can’t eat candy or sweets like I used to, I still enjoy a variety of sweets. I love it when Halloween rolls around because there’s SO MANY options. Halloween’s one of the big candy holidays, up there with Easter. I love seeing all the seasonal offerings, and every year there’s always something new. The best part is the discounted candy on sale on November 1st. Half off a giant bag of candy is such a steal!

One of my favorite Halloween candies is actually candy corn. I swear, I can hear the groans of disgust from here. Yes, they’re insanely sweet and taste of pure sugar, but to me they’re Halloween. I love getting the bags of Autumn mix because it had a bit of everything; regular candy corn, cocoa flavored Indian corn, and candy corn on steroids in the form of mellowcreme pumpkins. Granted, I can’t eat as many as I used to but I still enjoy like, three when I have them.

Pinwheel Sugar Cookies3

I knew I wanted to make something festive for this year. I planned on taking whatever I made to class with me, but because I didn’t want to subject my classmates to candy corn, I had to get creative. Cookies are an absolute given, so I rolled (ha!) with that.

The best thing about sugar cookies is that they’re a blank canvas, both in taste and in appearance. I wanted to stay on topic, so making them bright orange was the best option. This was slightly tricky, as I didn’t have any orange food coloring. Instead, I had to use the liquid ones and make orange out of red and yellow. First of all, the directions on the back of the box are a lie. I used the same ratio of red to yellow to make orange and ended up with a pink dough instead. Appalled at the fact that I made pink, I kept adding drops of red and then yellow to get orange. Took me what felt like forever, and a lot of color drops but I got it.

Pinwheel Sugar Cookies4

The second best thing about sugar cookies is that they can be made ahead. SUCH a good time saver, let me tell you. I have been insanely busy these past few weeks and barely have time to bake. I make it a point to bake as much as I can when I have the chance, but usually aim to do it on days I have class. I love treating my classmates to baked goods, especially when they’re really appreciative and genuinely love what I bring. Makes me feel all warm and fuzzy, to be honest. The problem is that I don’t have much time to bake on days I have class with the whole gang. My inner lightbulb went on (or off?) when I realized slice and bake cookies were the way to go. Let me just preface by saying slice and bakes never really worked for me. I’m a drop cookie kinda girl, and all this extra work for a cookie seemed overwhelming. That, and the cookie dough never worked for me; it was always too soft, despite it spending time in the fridge.

I went for it anyway and was very pleased with the result. I made the dough the night before and baked them off the next morning. They were absolutely adorable! I was so happy to see the swirl came out. I was even happier when I tasted the cookie. Sugar cookies to me always taste like butter covered in sugar. I guess they kind of are, but these cookies tasted like a real cookie and not like sugared butter. My classmates loved them, and so did my sister! The cookies didn’t last long in class, and all the cookies I had at home were gone within a day. They reminded me of the Pillsbury cookies that come out for the holiday seasons. You know, the ones with the pumpkins or Christmas trees on them? Either way, these were crumbly, sweet, and delicious.

Pinwheel Sugar Cookies2

Even though everyone has basically moved on to the next holidays in the line up, I’m still about Halloween. At least for the next few days ;)

Have a happy and safe Halloween!

Pinwheel Sugar Cookies – adapted from Just A Taste

Makes 22-24 cookies

  • 3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter
  • 1 1/3 cups sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1/2 – 2 teaspoons rum (optional)
  • Orange food coloring
  • about 1 cup of festive sprinkles

Directions:

  1. In a medium bowl, sift together the flour, baking powder and salt.
  2. In another large bowl, beat the butter until smooth with an electric mixer for about 2 minutes. Add the sugar and continue beating until the mixture is light and fluffy, about 3 more minutes. Add the eggs one at a time, beating between each addition, then add the vanilla.
  3. Slowly add the flour and then beat just until combined. Remove the dough and separate it into two equal pieces. Shape one piece of the dough into an 8-inch square, wrap it securely in plastic wrap and place it in the fridge. (This will be the white portion of the cookies.)
  4. Keep the remaining piece of dough in the bowl, and add in the food coloring, drop by drop. Mix the food coloring into the dough with a rubber spatula, until it reaches your desired color.
  5. Remove the colored dough, and shape it into an 8-inch square. Wrap it securely in plastic wrap and place it in the fridge. Refrigerate both doughs for 30 minutes.
  6. Remove the dough from the fridge and cut each square in half to form two rectangles. Wrap half of each color of dough in plastic wrap and return it to the fridge. Place the white dough in between two pieces of wax paper and roll it into a rectangle about 1/8-inch thick.
  7. Roll out the colored half of dough between two separate pieces of wax paper until it is a rectangle about 1/8-inch thick.
  8. Peel the top layer of wax paper off of the white dough and then peel the wax paper off one side of the colored dough. Use the other side to transfer the colored dough on top of the white dough. Very lightly roll the two layers together.
  9. Starting at the shorter end of the rectangle, roll the dough as tightly as possible into a log.
  10. Repeat the rolling and stacking process with the remaining dough in the fridge. Wrap the logs in wax paper and then plastic wrap and refrigerate them for 1 hour.
  11. Remove the dough logs and roll them on the counter several times so they don’t develop a flat side. Unwrap the dough logs and place the sprinkles in a large, shallow dish. Roll the dough logs in the sprinkles until they are completely coated. Re-wrap the dough logs in wax paper and plastic and refrigerate them for 4 more hours.
  12. When ready to bake, preheat the oven to 350ºF and line two baking sheets with parchment paper. Remove the dough from the fridge and slice each log into 1/4-inch rounds. Place the rounds about 2 inches apart on the baking sheets, as the cookies will expand when baked.
  13. Bake the cookies for 9 to 11 minutes until pale golden, and then transfer them to a rack to cool completely.

Lucy’s Tips:

  • An easy way to cut wait time in the fridge is to use the freezer. Try freezing your dough for half of the suggested time, to move the prep process along a bit quicker
  • These cookies really are a blank canvas and can go really well with many flavorings. Orange zest would’ve gone well with these orange cookies!
  • I threw a bit of rum (whiskey, actually) into my cookies just for kicks. Not sure if it was detectable but I knew it was in there!