Some years, I've gone a little nuts when it comes to making cookie tins for Christmas. Others, I take it a little easier. This year, I'm in that second frame of mind.
You see, I've realized you don't need an entire parade of tree-shaped, red-and-white-striped, bedecked holiday cookies to make a good gift — just one or two really great recipes. For me in 2011, that means chocolate crinkles and pains d'amande. Believe me, they're good. I gave some of each to my two office mates this morning and soon heard an "Oh, girl" come from across the room.
The crinkles strike me as such a classic Christmas cookie. They're snow-capped, dramatic in color contrast and abstract in design — each one comes out of the oven with a unique form. And they taste dreamy. The dough is exactly like fudge, so you can imagine how they bake up. I made double batches twice within the past week, both times with help from my buddy Alex, who somehow always got stuck with the most physically demanding part: stirring the dry ingredients into the wet. (Sadly for her, the recipe says to refrigerate the dough for at least three hours or overnight. So both times she's helped, it's gotten too late to start baking. I think I owe her a batch.) (By the way, as an editor, I think in most cases it's so useless to put things in parentheses. They're so Ann M. Martin. But I can't give them up.) (P.S. That reminds me, this deserves its own parenthetical home.)
|After baking. I'm pretty fascinated with the crackling.|
When I last made powdered sugar-covered cookies, I followed the instructions and took forever rolling each ball of dough in a shallow dish until it was covered in white. This time I wised up and poured the sugar into a largish plastic bag, then added the cookie dough and shook the bag around. It takes two seconds! This is when I learned there is no such thing as too much powdered sugar. What sticks with this method looks like an overwhelming amount, so I brushed some back into the bag. I was afraid of biting into a cookie and getting a repeat of what happened once when a gust of wind blew a funnel cake onto me at Westfest. The top cookie here shows why you shouldn't do that:
|It seems some of the powdered sugar soaks into the dough as it bakes. Don't worry about adding too much. A lot = just right.|
As for the pains d'amande, I don't know what I was expecting with these. I sort of just took Food 52's "genius recipe" title at its word, and that was not a bad move. They're biscotti-like and the kind of thing I think my parents will enjoy having with their morning coffee when they get to the point of being overloaded with desserts and candy as gifts, which happens to them every Christmas because they are some of the most popular people I know. Another reason for the overload is that my parents give a box of chocolate-covered cherries to each family member as part of a tradition that started in lean years when buying presents for everyone was a tall order. But the thing is, not everyone likes chocolate-covered cherries, so they (and I) end up with the extra boxes. All that to say: these thin almond cookies are subtle but not ordinary.
|They taste like very thin biscotti.|
To make sure the pains d'amande were tasty enough to wrap up and give away, I took the advice of some commenters and added splashes of vanilla and almond extracts, and it paid off. The cookies look fairly plain, but a bite tastes just enough of cinnamon, vanilla and almond. Another tip for making these: have a friend over. Step 2 says to wait 30 minutes while the butter and sugar cools, and there are no other steps to do in the meantime. This is a good chance to lean against a counter and talk about college and boyfriends and Ryan Gosling and Big Freedia.
Merry Christmas, folks!
By way of Bakin' Love
Makes about three dozen cookies
8 ounces semisweet chocolate chips
4 tbsp unsalted butter
1/2 cup sugar
2 tsp vanilla
1 1/2 cups flour
1 tsp cinnamon
1/4 tsp salt
1/2 tsp baking powder
1 cup chopped pecans
In a glass bowl set over a small pot with just a bit of water, melt the chocolate and butter together over medium heat.
Beat the eggs and sugar until fluffy. Add vanilla. Add chocolate mixture.
Mix dry ingredients in a separate bowl. Add to chocolate mixture. Cover and refrigerate three to four hours or overnight.
Preheat the oven to 325 degrees. Line a baking sheet with parchment paper and fill a shallow bowl with powdered sugar. Make 1 1/2 inch rounds with the dough and roll them in the powdered sugar until they are completely coated. Place the balls of dough on the baking sheet about 1.5 inches apart.
Bake for 10 to 12 minutes until the edges are firm but the centers are still soft. Cool on wire rack.
Flo Braker's Pains D'Amande
From Sweet Miniatures by Flo Braker
Makes about 7 dozen cookies
2 1/3 cups unsifted all-purpose flour
1/4 teaspoon baking soda
1 stick unsalted butter, chilled and cut into quarters
1 1/3 cups turbinado or raw sugar
1/2 teaspoon ground cinnamon
1/3 cup water
3 ounces (1 cup) sliced almonds
Sift the flour and baking soda onto a sheet of waxed paper; set aside.
In a 1 1/2-quart saucepan over low heat, combine the butter, sugar, cinnamon and water. Stir occasionally just until the butter melts. Do not allow the mixture to boil. David Lebovitz recommends not letting the sugar melt thoroughly — the crunchy bits make for wonderful texture in the cookie. (Beth note: That sounds great, but I'm not sure how you'd keep the sugar from melting unless you add it last.) Remove from heat and stir in the almonds. Pour this mixture into a 3-quart mixing bowl; set aside for about 30 minutes at room temperature until lukewarm, about 90 degrees F.
Add the dry ingredients all at once; stir thoroughly until blended.
Press the soft dough into an 8 1/2 x 4 1/2 inch pan, preferably straight-sided (such as a 1 1/2 quart Pyrex loaf pan) lined with plastic wrap. Cover surface with plastic wrap and refrigerate or freeze until firm.
Adjust rack to lower third of oven and preheat oven to 325 degrees F. Line two large cool baking sheets with parchment paper.
Lift out the firm dough from the pan onto a cutting board. Slice as thinly as you can from the shorter end, aiming for about 1/8 of an inch. Space them 1/4 inch apart on the baking sheets. (The dough slices as though it were fudge.)
Bake, one sheet at a time, for 8 to 10 minutes, or until the undersides are light golden; then turn cookies over and bake for an additional 8 to 10 minutes, or until crisp and honey-colored. Place baking sheet on a wire rack to cool. Lift cookies from parchment when cool.
Stack cookies in an airtight container and store at room temperature up to 10 days.