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12 Days of Cookie Recipes: Giada, Ina, Ree, Dorie and More

Now that we've shared the favorite holiday cookie from 10 different popular cookbook authors and 2 amazing bakeries, the only question is what to make first? 

All are mouth-watering and alone or collectively will be a hit this holiday season.  In case you missed a day somewhere along the line, here are all 12 days:12DaysCookiesCollage

The Art of Science: Gifts from Outer, Inner Space

So, are you an innie or an outtie? That is, are you fascinated by the wonders of earth, or is it outer space that churns your imagination? Either way, several new books will have you (or possibly a hard-to-shop-for giftee) covered.

Inner space first. For seven years, Susan Middleton explored the Pacific Ocean on a mission to photograph marine invertebrates, using techniques of her own devising to capture the shapes, textures, and colors of these otherworldly creatures, which make up 98% of known ocean species. The result is simply stunning: Spineless is a gorgeous fusion of art and natural history, combining over 250 images and descriptions with short, illuminating essays describing the breadth and variety of these animals' existences.

For a microcosmic view of the world, Theodore Gray's Molecules: The Elements and Architecture of Everything --his follow-up to the popular The Elements--explodes the building blocks of the universe. Through the marriage of his edifying, engaging text and Nick Mann's crisp, vivid photographs, ordinary materials are broken down into their core constituents, becoming seemingly alien architectures. It's an ideal gift for chemists (or just curious people) of all ages.

Speaking of the universe. For those who spend more time gazing heavenward, Michael Benson's Cosmigraphics is a different sort of fusion from Middleton's: science, art, and history. Benson embarked on his own exploration of science libraries and other collections, seeking out unique maps and illustrations demonstrating a thousand years of humankind's fascination with (and ever-deepening understanding of) the universe and its phenomena.

Enjoy these images from Spineless, Molecules, and Cosmigraphics. Click the images for larger versions, which will open in a new browser window.

 

Images from Spineless by Susan Middleton

Spineless Spineless Spineless
Spineless Spineless Spineless
Spineless Spineless Spineless

 

 

Images from Molecules by by Theodore Gray and Nick Mann

Molecules Molecules Molecules
Molecules Molecules Molecules
Molecules Molecules Molecules

 

Images from Cosmigraphics by Michael Benson

Cosmigraphics Cosmigraphics Cosmigraphics
Cosmigraphics Cosmigraphics Cosmigraphics
Cosmigraphics Cosmigraphics Cosmigraphics

 

The Books

Spineless Molecules Cosmigraphics

12 Days of Cookie Recipes: Ladurée's Quintessentially Christmas Macaron

LadureeMacarons For the last of our 12 Days of Cookie Recipes we've chosen the much lauded macaron from Ladurée Macarons .  Here's why this is the book for such a recipe: in the middle of the twentieth century, Pierre Desfontaines, cousin of Louis Ernest Ladurée, created the first Ladurée macaron by having the genius to stick two macaron cookies together and fill them with a flavorful ganache.  Since that pivotal patisserie moment, Ladurée has created a new flavor of macaron every year, and in this beautiful book you can see the recipes for 80 of them.  

When this package landed on my desk I had to show it to everyone around me because it's so gorgeous. The book itself comes in a square box (with the cover you see here) folded into tissue paper just like a box of chocolates.  Except instead of chocolates it's a lavishly photographed, gilt-edged book of Parisian bakery goodness.  As the final cookie for our 12 Days of Cookie Recipes, what could be better than Ladurée's Quintessentially Christmas Macaron?

Quintessentially Christmas Macarons
Makes approx. 50 macarons
QunitessentiallyChristmasMacarons
Prepare: 1 h 10 min
Cook: 14 min
Refrigerate: 1 h + 12 h minimum
 
Chocolate Ganache

  • 10¼ oz (290 g) dark chocolate (70% cacao)
  • 4½ tbsp (70 ml) heavy (whipping) cream
  • 7 tbsp (100 ml) orange juice
  • 7 tbsp (100 ml) tangerine (clementine) juice
  • ½ vanilla bean
  • 1 cinnamon stick
  • 1 star anise

Macaron Shells
Basic recipe: Chocolate Macaron Shells (see below)
 
Equipment
Small saucepan
Piping bag fitted with a ½ inch (10 mm) plain tip
 
1. Prepare the chocolate ganache filling.  Use a knife to finely chop the chocolate; place in a bowl.  Put the cream, juice and spices into a small saucepan and bring to the boil.  Set aside to infuse for 15 minutes.  Heat again until simmering then, strain.  Add the hot cream-juice preparation to the chocolate in three parts. Stir well with a wooden spoon after each addition until the ingredients are well blended.  Cover with plastic wrap (cling film) placing it directly on the ganache.
 
2. Cool the ganache at room temperature.  Refrigerate for 1 hour or until firm enough to be piped.
 
3. Make the chocolate macaron shells (step by step photos p. 294).
 
4. Spoon the chocolate ganache into a piping bag fitted with a plain tip.  Pipe a small mound of filling on the flat side of half the shells, and cover with the remaining shells.
Refrigerate the macarons for a minimum of 12 hours before serving.

Chocolate Macaron Shells
Makes approx. 100 shells
Prepare: 50 min
Cook: 14 min
 

  • 2½ cups + 1 tbsp (260 g) ground almonds (flour)
  • 2 cups + 1 tbsp (250 g) confectioner’s (icing) sugar
  • 2½ tbsp (15 g) unsweetened cocoa powder
  • 2¼ oz (65 g) dark chocolate (70% cacao)
  • 6½ egg whites at room temp.
  • 1 cup + 1 tbsp (210 g) castor sugar

Equipment
Food processor
Digital candy thermometer
Whisk + flexible spatula
Piping bag fitted with a ½ inch (10 mm) plain tip
 
1. Combine the ground almonds, confectioner’s (icing) sugar and cocoa powder in a food processor. Pulse to a fine powder then, sift. Melt the chocolate in a heat resistant bowl, placed overa slowly simmering bain-marie (or in a microwave) until warm, about 95 °F (35 °C)
 
2. In a clean dry bowl, gently whisk the 6 egg whites until foamy. Add a third of the sugar; whisk for about 1 minute until dissolved. Add half the remaining sugar; continue whisking for 1 minute. Add the rest of the sugar, whisking for about a minute until firm, glossy peaks form. Pour the melted chocolate into the egg whites. Use a spatula to roughly incorporate it then, gently fold in the sifted almond-sugar-cocoa mixture. In a small bowl, whisk the ½ egg white until frothy; stir into the chocolate macaron shell batter to moisten and soften it.
 
3. Spoon the batter into a piping bag fitted with a plain tip. Cover a baking sheet with parchment paper and pipe small, well spaced 1½ inch (3-4 cm) rounds of batter onto it. Lightly tap the baking sheet on the work surface to spread the rounds. Set aside uncovered for 10 minutes to allow a crust to form. Preheat the oven to 300 °F, 150 °C, or gas mark 2. Bake the shells for 14-15 minutes.
 
4. Remove the baking sheet from the oven, carefully lift the corners of the parchment paper, and using a small glass, pour a little water between the paper and the hot baking sheet. Do not use too much water or the shells will become soggy – the humidity and the steam produced will help remove the shells more easily when cold. Carefully lift half the cold shells off the parchment paper and place, flat side up, on a plate.

 

Macarons_Pkg

Ladurée Macarons was chosen as one of our editors' picks for the Best Cookbooks of December.

In case you missed it, here are our previous 12 Days of Cookies posts:

12 Days of Cookie Recipes: Gina Homolka's Double Chocolate Chunk Cookies with Walnuts

Gina Homolka singlehandedly changed how I feel about low-calorie food with The Skinnytaste Cookbook.  Now Homolka is really blowing my mind with her cookie recipe below (also from the cookbook), that contains avocado instead of butter.  Shut the front door! you might say--or something like it--but it's true.  And if this cookie is anywhere near as good as her other lightened up recipes, it's going to be the best guilt-free holiday cookie around.

These Double Chocolate Chunk Cookies with Walnuts are rich, chewy and chocolatey –everything I love in a cookie!  But what I love most about them is I swapped the butter for healthy fats (mashed avocado) but I swear you would never know!! --Gina Homolka


Double Chocolate Chunk Walnut Cookies
Makes 24 cookies

I’ve done some crazy, unconventional things in baking, but using avocados in place of butter may just be the craziest. Believe it or not, it works! For these chewy cookies made with chunks of chocolate and walnuts in every bite, I use absolutely no butter. They taste too good to be light—and you can’t detect the taste of avocados at all. I tested these out on many unsuspecting adults, children, and teens, and everyone loved them. Karina, my college-age daughter, was the ultimate test—she’s a true chocoholic. She thinks they’re pretty awesome!
DoubleChocolateChipWalnutCookies_Homolka

  • Cooking spray or oil mister (optional)
  • 1⁄2 cup raw sugar
  • 1⁄3 cup unpacked dark brown sugar
  • 1⁄4 cup mashed avocado
  • 1 tablespoon unsweetened applesauce
  • 1 large egg white
  • 1 teaspoon pure vanilla extract
  • 1⁄2 cup (65 grams) white whole wheat unbleached flour (I recommend King Arthur)
  • 1⁄3 cup (50 grams) all-purpose flour
  • 1⁄3 cup unsweetened cocoa powder (I use Trader Joe’s)
  • 1⁄4 teaspoon baking soda
  • 1⁄8 teaspoon kosher salt
  • 1⁄3 cup semisweet chocolate chunks
  • 1⁄2 cup finely chopped walnuts


Preheat the oven to 350°F. Line 2 regular baking sheets with silicone baking mats (such as Silpats) or lightly spray nonstick baking sheets with oil.

In a large bowl, using an electric hand mixer, whisk together the sugars, avocado, applesauce, egg white, and vanilla until the sugar dissolves, about 2 to 3 minutes.

In a separate large bowl, whisk together the flours, cocoa powder, baking soda, and salt. Fold in the dry ingredients with a spatula in two additions. Using a spatula, fold in the chocolate chunks and walnuts. The dough will be very sticky. Cover the bowl with plastic wrap and refrigerate 15 minutes.

Drop the dough by tablespoonfuls about 1 inch apart onto the prepared baking sheets and smooth the tops. Bake until almost set, 10 to 12 minutes. Let cool for 5 minutes on the pan, then transfer to wire racks to cool completely.

Per serving (2 cookies)
calories 152
fat 5.5 g
saturated fat 1.5 g
cholesterol 0 mg
carbohydrate 25 g
fiber 2 g
protein 3 g
sugars 15 g
sodium 48 mg


Gina Homolka is the author of The Skinnytaste Cookbook, one of our Best Cookbooks of 2014.

Skinnytaste GinaHomolkaIn case you missed it, here are our previous 12 Days of Cookies posts:

Anita Diamant on Her Latest Book, "The Boston Girl"

The Boston GirlAnita Diamant is the best-selling author of The Red Tent, now a Lifetime miniseries. In The Boston Girl--one of our Best of the Month picks for December--Diamant traces the life of Addie Baum, a Jewish woman coming of age in the early twentieth century.

The ideas/sparks/inspirations for my novels come to me randomly. I picked up a booklet in a Gloucester bookstore and discovered the history of the oldest settlement on Cape Ann and The Last Days of Dogtown followed. On my first visit to Israel, a tour took me to a living history museum called Atlit, where Jewish settlers were interned by the British authorities after the end of World War 2, and that was the source of Day After Night.

The working title for The Boston Girl was Rockport Lodge.

I’ve been vacationing in Rockport, Massachusetts since the early 1990s and must have driven past the place hundreds of times. A three-story white clapboard farmhouse with a sign out front, “Rockport Lodge” looked like many bed-and-breakfasts in town.

But one morning, I spotted a friend walking out the front door and pulled over. Pattie was working as Rockport Lodge’s cook that summer and she told me it was nothing like the other inns. It had been founded in the early 1900s (1906 in fact) to provide inexpensive chaperoned holidays to city girls of modest means. The policy remained “women only” and the prices ridiculously low. In 1990 it was $35 a day with free meals for women earning less than $12,400. Turned out, I had friends who stayed there. “Rustic” is how they described it.

During the 1990s, I watched the Lodge fall apart. The paint peeled, the shutters broke and the lawn got shaggy. In 2002, the windows stayed dark and weeds sprouted in the gutters. The wooden annex – a long, shotgun arrangement of guest rooms behind the big house--sagged and sank and looked like it might blow down in the next Nor’easter.  

The main building, built as a farmhouse in the 1750s, was much sturdier, but it was in bad shape, too. I peered through windows and shredded curtains into dusty common rooms. A set of Blue Willow china was displayed in the dining room. There were puzzles and books stacked on shelves and magazines open the occasional tables in the front parlor, where an old upright piano enjoyed pride of place. Hand-lettered signs were tacked up beside an old black wall telephone near the front door. The place was like one of those old steamer trunks full of secrets.

The perfect setting for a novel, right?

I tracked down the Rockport Lodge archives, which are housed at the Schlesinger Library on the History of American Women at Harvard University: forty- seven boxes filled with fundraising letters, brochures, housekeeping minutia, newspaper clippings, board meeting agendas and scrapbooks. The scrapbooks are yellowed and brittle, scrawled with spidery signatures, inside jokes and pledges of undying friendship. There are also pictures of girls lined up in ankle-length skirts, girls lounging on Good Harbor Beach in daring 1920s swimsuits, girls wearing boxy shorts and bobby socks. The clothes are a fashion timeline and tell a story about profound changes in American women’s lives.

In 2006, Rockport Lodge was sold and the land subdivided. The original farmhouse is back in private hands and has an open floor plan and a kitchen with granite countertops. The only clue to its history is a small sign over the front door, which being is slowly erased by the seasons.

And now, The Boston Girl.

12 Days of Cookie Recipes: Ina Garten's Salty Oatmeal Chocolate Chunk Cookies

I love Ina Garten's cookies--one of my favorites is her ginger molasses cookie that uses chunks of candied ginger.  Of all the cookies in her repertoire I was really curious to see which one she would pick as her holiday favorite so I was pretty delighted when it turned out to be a cookie inspired by a beloved Seattle confectioner.  Garten's Salty Oatmeal Chocolate Chunk cookie below also shows up in her new cookbook, Make It Ahead.  A stash of these cookies in my freezer sounds like a brilliant idea...

This may be my favorite cookie of all time; ever since I tasted Fran’s Salted Caramels from Seattle, I’ve been obsessed with the combination of sweet and salty.  This cookie has it all – the texture of a great oatmeal cookie with sweet chocolate chunks, tart dried cranberries, lots of good vanilla, and the sea salt sprinkled on top wakes up all the flavors.  This is a cookie that both adults and kids will love for the holidays! -- Ina Garten


Salty Oatmeal Chocolate Chunk Cookies
Makes 28 to 32 Cookies

Oatmeal cookies or chocolate chunk cookies—which would my friends like best? How about both together? Some dried cranberries for tartness and a sprinkle of sea salt make these my all-time favorite cookies.

  SaltyOatmealChocolateChunkCookie_InaGarten500H

  • ½ pound (2 sticks) unsalted butter, at room temperature
  • ¾ cup light brown sugar, lightly packed
  • ¾ cup granulated sugar
  • 2 teaspoons pure vanilla extract
  • 2 extra-large eggs, at room temperature
  • 1¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1¼ cups old-fashioned oats, such as Quaker
  • ¾ pound bittersweet chocolate, such as Lindt, chopped in chunks
  • ¾ cup dried cranberries
  • Fleur de sel

 

Preheat the oven to 375 degrees. Line 3 sheet pans with parchment paper.

In an electric mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar on medium-high speed for 3 minutes, until light and fluffy. Scrape down the bowl with a rubber spatula. On low speed, add the vanilla, then the eggs, one at a time. Scrape down the bowl again.

Meanwhile, sift the flour, baking soda, and salt into a medium bowl. Mix in the oats. With the mixer on low, slowly add the flour mixture to the butter-sugar mixture. Don’t overbeat it! With a rubber spatula, stir in the chocolate and cranberries until the dough is well mixed. With a 1¾-inch ice cream scoop (or two spoons), scoop round balls of dough onto the prepared sheet pans. Sprinkle lightly with fleur de sel. Bake for 10 to 12 minutes, until nicely browned. Serve warm or at room temperature.

Note: If you prefer cookies thin and crisp, bake them straight from the mixing bowl. If you prefer them chewy in the middle and crisp outside, chill the balls of dough.

MAKE IT AHEAD: Scoop balls of dough, place in sealed containers, and refrigerate for up to a week or freeze for up to 3 months. Defrost and bake before serving. Baked cookies can be stored in plastic bags and reheated for 5 minutes at 350 degrees.


Ina Garten is the author of several best-selling cookbooks, including her most recent, Make It Ahead: A Barefoot Contessa Cookbook -- one of our editors' picks for the Best Cookbooks of 2014.

MakeItAhead

In case you missed it, here are our previous 12 Days of Cookies posts:

Little Humans, Big Humanity

Little HumansBrandon Stanton is a big human. Aside from being just a literally big dude, he's big in spirit: genuinely friendly, enthusiastic, empathetic, and interested in people. All these  characteristics made his Humans of New York blog and subsequent book both poignant and extremely popular--as well as garnering him recognition as one of Time magazine's 30 People Under 30 Changing the World.

This fall, he followed up with Little Humans, 40 pages of his favorite portraits of his younger subjects--both from the blog and previously unseen--that will delight the littlest readers and shutterbugs.

Brandon stopped by our room at Book Expo America to talk about the book, his approach to street photography, and his one essential tip for taking great pictures of kids. And true to his good nature, he was totally cool when the Secret Service shunted us into a stairwell to make way for an appearance by Hillary Clinton next door. 

UPDATE: OMG. Watch the video of the little humans reading Little Humans at the end of this post.

 

 

The Books We Like to Read Again and Again

A friend of mine is in a book club. For the past few years (yes, years) this club has devoted countless hours to reading and analyzing James Joyce's Ulysses. And drinking some wine. I chide him every chance I get, but the truth is I'm a little jealous. For a book lover, being on the Best of the Month selection committee is one of the best gigs, ever. But as soon as we finish one candidate, there is a stack of others waiting and not much time to dally or dwell on any particular one. Still, despite everyone's teetering pile of "to reads" there are always those beloved books we like to revisit on occasion. Here are ours:

Jon: Everyone knows about A River Runs Through It, but for my money (not a lot), it's the Other A River Runs Through ItStories included in this volumeLogging and Pimping and “Your Pal Jim” and USFS 1919: The Ranger, the Cook, and a Hole in the Sky--that make great re-reading. Don’t get me wrong: everything everyone says about River is spot on. But the other two pieces, sketching Maclean's experience in logging camps and the Forest Service, offer views of the early 20th century Montana-Idaho wilderness unadorned by Western romanticism, yet are no less grand for it. Funny, raw, and conveniently shorter for the downtime-deprived.

The PassionErin: I read The Passion by Jeanette Winterson every summer, probably because I'd rather be in Venice where much of the book takes place. And Winterson's skilled pen will transport you there, and to the brutal battlefields of Russia during the Napoleonic Wars. These settings could not be more different, nor the two main characters—a humble soldier/cook, and the webbed-footed daughter of a Venetian boatman—and yet their destinies are inextricably linked. The Passion explores love in all its forms, and the crushing disappointment that results when you realize the object of your affections doesn't deserve them.

Neal: I'm always impressed by people who re-read books, A Prayer for Owen Meanywhether it's the same book every year (Laura Lippman once told me she reads Herman Wouk's Marjorie Morningstar annually) or simply digging back into the archives for a forgotten favorite. I'm just not built like that. I'm always looking for the next great thing. Same deal with music, restaurants, bourbon, shoes...Still, I do have a few standbys that I'll pluck off the shelf and skim—not cover to cover, but enough to remind me, 'Oh, right...that's how it's done.' These include: John Irving's A Prayer for Owen Meany, Erik Larson's Devil in the White City, and, more recently, John Jeremiah Sullivan's Pulphead.

Pickle Chiffon-PieSeira: As the mother of an almost-eight-year-old, I've done a lot of re-reading--sometimes ad nausea.  But there is one particular children's book that I love to re-read and it's one that I loved as a child.  My sister and I must have checked Pickle Chiffon Pie out of the library a million times and I was so happy when I discovered it’s still in print.  The sweet story of a princess and three suitors each vying to win her hand by way of bringing her father, the king, the most amazing thing they can find in the forest.  It’s about love and compassion and gifts unseen that mean the most.  And every time I read it, it makes me smile. 

Chris, who doesn't sleep, does quite a bit of re-reading, starting with The Great Gatsby: I remember I was in a bus stop in Binghamton, N.Y when I first read this line: "There are only the pursued, the pursuing, the busy, and the tired." It was many years ago, and I didn't really know what it was supposed to mean at the time, but I never forgot it--and it's one of those lines that has shifted in meaning over the years. Just like the line, the whole book changes every time I read it.

A Rage in Harlem: Reading Chester Himes was revelatory for me in that I suddenly realized there were  A Rage in Harlem different ways of doing things--in this case, writing--and although it was different from what I knew, it was equal to or greater than what I considered to be the highest standards. (In other words, there's more than one way to skin a cat.) Also, I just get lost when I read his books.

Collected Poems of Dylan Thomas: I have a lot of poetry books. Yeats, Merwin, and Simic are some big ones for me. But these two are the ones I return to the most.

The Information: I read more nonfiction than I used to, and Gleick's book about how information has changed (and how it has changed us) is the book that I’ve reread most recently. I suspect I'll take a look at it again in a decade or so, just to see how much more things have changed.

What are your go-to reads?

12 Days of Cookie Recipes: Dorie Greenspan's Fruit and Nut Croquants

I recently had the chance to attend a cooking demo by Dorie Greenspan as part of her book tour for Baking Chez Moi, and I was struck by how much knowledge and good humor is packed into one tiny woman.  We watched as Greenspan (assisted by an accomplished local chef) made gorgeous Crackle-Top Cream Puffs and a Tarte Tropézienne.  It was an amazing experience and I left truly inspired to bake.  Greenspan has cooked with the best of the best--Julia Child and Daniel Boulud, to name just two.  What's her holiday cookie of choice?  Here's what she picked and why.

Fruit And Nut Croquants, a French cookie, have the good looks and great texture of biscotti, but because they're only baked once, it takes half the time to make a batch, no small thing during the busy cookie-baking season. I love the texture of these cookies: mostly crunchy and then a little chewy when you get to the dried fruit. I love the flavor: not too sweet and just a little spicy, if you'd like. And I love their play-aroundability: you can make these cookies a house special by using whatever combination of fruits and nuts you like and by adding different spices, a little citrus zest or even a little orange-flower water, the way they do in the South of France. Whatever you do, you'll have a cookie that's easy and quick to put together; fun to make (anytime you can get your hands in the dough, it's fun); good with coffee or tea, and just as good with red wine or dessert wine; and a guaranteed crowd-pleaser – I know, because I've been pleasing crowds with this cookie for years chez moi.-- Dorie Greenspan


Fruit and Nut Croquants
Makes about 30 cookies


The word croquant can be both an adjective and a noun. As an adjective, it’s easy: It means “crunchy.” As a noun, it can be confusing: It usually refers to a cookie, but there are bunches of cookies that carry the appellation and, depending on who’s making them and where, the cookies can vary in size, shape, flavor and degree of croquant-ness. Say croquant, and most French cookie lovers think of the ones from the south of France, which are usually studded with whole almonds and flavored with orange-flower water.GreenspanFruitandNutCroquants

However, the croquants that really caught my attention came from a small bakery in Lyon. The Lyonnaise cookies weren’t flavored with orange-flower water—in fact, I didn’t detect any flavoring at all—and in addition to lots of almonds, they had other nuts and dried fruits. They looked similar to biscotti or mandelbrot, the Eastern European version of the double-baked sweet, and while they were called croquant, they didn’t quite live up to their name (or their nickname: casse-dents, which means “tooth breakers”)—they were crunchy on the outside and just a little softer and chewier on the inside.

I’ve flavored these with vanilla, but if a whiff of orange-flower water appeals to you, go ahead and add it. When I’ve got oranges in the house or, better yet, tangerines or clementines, I add some grated zest whether I’m using vanilla or orange-flower water, or a combination of both. As for the nuts and dried fruits, I leave their selection up to you, although I think you should go heavier on the nuts than the fruit. For sure you should have whole almonds (preferably with their skins on), but you can also use cashews, walnuts, (skinned) hazelnuts, macadamias or pistachios. Similarly, while I often add golden raisins, there’s no reason not to consider dried cherries, pieces of dried apricots or even slim wedges of dried figs.

  • 2 large eggs, at room temperature
  • 1 large egg white, at room temperature
  • 2 teaspoons pure vanilla extract
  • ¼ teaspoon pure almond extract (optional)
  • Finely grated zest of 1 tangerine or orange (optional)
  • ¾ cup (150 grams) sugar
  • 2 cups (272 grams) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon fine sea salt
  • ¼ teaspoon freshly grated nutmeg (optional)
  • Pinch of ground cloves (optional)
  • 8 ounces (227 grams) dried fruits and whole nuts (see above)
  • Sugar, for sprinkling


Center a rack in the oven and preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone baking mat.

Put the eggs and egg white in a liquid measuring cup, add the vanilla and the almond extract, if you’re using it, and beat the eggs lightly with a fork, just until they’re foamy.

If you’re using grated zest, put it in the bowl of a stand mixer, or in a large bowl in which you can use a hand mixer. Add the sugar and, using your fingertips, rub the sugar and zest together until the sugar is moist and fragrant (or just add the sugar to the bowl). Add the flour, baking powder, salt and spices, if you’re using them. Fit the stand mixer with the paddle attachment, set the bowl on the stand and turn the mixer to low, just to blend the ingredients. If you’re using a hand mixer, just use a whisk to combine the ingredients.

With the mixer on low, steadily pour in the eggs. Once the dough starts to come together, add the dried fruits and nuts and keep mixing until the dough cleans the sides of the bowl. You’ll probably have dry ingredients in the bottom of the bowl; use a flexible spatula to stir them into the sticky dough.

Spoon half the dough onto the lined baking sheet a few inches away from one of the long sides, and use your fingers and the spatula to cajole the dough into a log that’s 10 to 12 inches long and 2 to 2½ inches wide. The log will be rectangular, not domed, and pretty rough and ragged. Shape a second log with the remaining dough on the other side of the baking sheet. Leave space between the logs—they will spread as they bake. Sprinkle the logs with sugar.

Bake the logs for 45 to 50 minutes, or until browned and firm to the touch. (If you want the croquants to be softer and chewier, bake them for 40 minutes.) Place each log on a cutting board, wait 5 minutes and then, using a serrated knife and a gentle sawing motion, cut into slices about ½ inch thick. Transfer the slices to a rack and allow them to cool to room temperature.

Serving: It’s hard to resist dunking these cookies, so don’t. They’re great with coffee, tea, red wine or dessert wine.

Storing: Moisture and crunch don’t mix, so find a dry place for these. A cookie jar, tin or storage tub works well, but because they’re meant to be hard, I just keep them in an uncovered bowl or basket. Yes, they get firmer, but I’m fine with that. If your cookies lose their crunch, heat them in a 350-degree-F oven for about 10 minutes.

Excerpted from BAKING CHEZ MOI, © 2014 by Dorie Greenspan.
Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.


Dorie Greenspan is the author of numerous cookbooks, including her most recent, Baking Chez Moi: Recipes From My Paris Home to Your Home Anywhere--one of our editors' 20 Best Cookbooks of 2014 picks. 

BakingChezMoiDorieGreenspan

In case you missed it, here are our previous 12 Days of Cookies posts:


 

12 Days of Cookie Recipes: Joy the Baker's Melty Chocolate Truffle Cookie

Joy Wilson, a.k.a. Joy the Baker, is a woman who knows how to make life a little sweeter with the help of butter, sugar, chocolate, marshmallow, caramel or...well, you get the picture.  So what cookie does someone who bakes every day want to make for her friends and family?

“The holidays require a bit of decadence. These Melty Chocolate Truffle Cookies are my favorite thing to gift during the holidays because they’re simple, rich, stay moist and tender on a pretty cookie plate, and they look like they’re covered in a light dusting of snow.  Adding a dash of peppermint extract makes them the perfect Winter holiday treat!” --Joy Wilson


Melt-y Chocolate-Truffle Cookies

Let’s be the kind of people who throw dinner parties with matching china. Let’s be the kind of people who don’t knock over their wine glasses during a very animated reenactment of their favorite scenes from Anchorman (because, yeah, we’re still talking about that movie). Let’s be the kind of people who have coffee brewed and little dessert cookies ready for serving. These are them. Good luck with the wine spill.MeltyChocolateTruffleCookies_JoyTheBaker

 

  • ½ cup all-purpose flour
  • ½ cup sugar
  • ¼ cup unsweetened Dutch-processed cocoa powder
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 teaspoon espresso powder (optional)
  • 2 tablespoons unsalted butter, cut into chunks, at room temperature
  • 1/3 cup (about 3 ounces) chopped dark chocolate (I used a 70% cacao chocolate)
  • 1 large egg
  • 1 tablespoon pure vanilla extract
  • 1 cup confectioners’ sugar

 

 

 

 

1. Put racks in the center and upper third of the oven and preheat the oven to 375°F. Line 2 baking sheets with parchment paper.

2. In a medium bowl, whisk together the flour, sugar, cocoa powder, baking powder, salt, and espresso powder, if using. Add the butter and rub the butter into the dry ingredients until thoroughly combined. The mixture will be relatively dry and resemble breadcrumbs. Add the chopped chocolate and toss well.

3. In a small bowl, whisk together the egg and vanilla. Add the egg mixture to the chocolate mixture and stir with a fork until the mixture is slightly moistened. Use your hands to press the dough into a ball. Wrap the dough in plastic wrap and refrigerate for about 30 minutes.

4. Put the confectioners’ sugar in a medium bowl. Remove the dough from the refrigerator and shape it into tablespoon-size balls. Generously coat the balls, one at a time, in the confectioners’ sugar and place on the prepared baking sheets. Leave about 2 inches of space between each cookie. Bake until the cookies are just set, but still slightly undercooked on the inside, about 10 minutes. Let cool on the pans for 5 minutes before transferring to wire racks to cool completely. Serve warm (preferably right after dinner).

The cookies will keep in an airtight container for up to 4 days.

Makes about 18 cookies

 


Joy Wilson is the creator of the popular blog, Joy the Baker, and the author of two cookbooks on baking, including Homemade Decadence, where you'll find the cookie above (Homemade Decadence was one of our Best Cookbooks of October).

JoyWilson HomemadeDecadence

In case you missed it, here are our previous 12 Days of Cookies posts:

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