Orange Crisps

Some treats happen by accident, like these orange crisps. I meant to make an orange cream version of my vanilla bean sandwich cookies, but I slightly over-baked the cookies themselves. They turned out too thin and crispy to sandwich, but that’s actually okay – they taste delicious, so they can stand on their own.

Very crispy on the edges, but also slightly chewy on the inside, these cookies have a great texture and wonderful orange flavor. Mike decided he’s keeping them for himself, rather than taking them to work. Don’t feel bad for his coworkers, though – I’m going to bake something else this afternoon for them. Likely something else involving orange zest, now that I have a semi-bald orange in my refrigerator.

Ingredients

  • 1 3/4 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 10 tablespoons butter, at room temperature
  • 1 1/2 cups sugar
  • 1 egg
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon orange extract
  • About 1 teaspoon orange zest (1/3 of the orange)

Preparation

Preheat oven to 350 degrees. Line three baking sheets with parchment paper.

In a medium bowl, whisk together flour, baking soda, and kosher salt; set aside.

In a mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy, about 2 minutes.

Add egg, vanilla extract, orange extract, and orange zest and beat on medium speed until smooth.

With the mixer running on low, gradually add flour mixture.

Using a 1-inch cookie scoop, drop scoops of dough onto prepared baking sheets about 2 inches apart – they spread quite a bit.

Bake for 8-12 minutes, rotating the baking sheets halfway through, until tops are very light golden and just set.

Cool on baking sheets for 2-3 minutes, then transfer to wire racks to cool completely. Store in an airtight container at room temperature for 3-4 days.

Makes 40.

Wookies

Whenever people tell me they’ve never seen Star Wars, I’m shocked. This iconic cultural phenomenon was a staple in my childhood, and I simply can’t imagine living a life without knowledge of its details. I assume nearly everyone is aware of it from pop culture, but if you haven’t actually seen it, you really are missing out.

Tomorrow is May 4th, also known as Star Wars Day, and to celebrate I’ve baked some wookie cookies. While I don’t think they look much like Chewbacca and I already have plenty of ideas about how to improve them for next time, the cookies themselves are delicious. The gingerbread recipe comes from Sally’s Baking Addiction, though I chose to go with dark brown sugar in my dough, and the decoration is a combination of chocolate chips, royal icing, and a very thick glaze icing. Stay tuned for more wookie recipes in the future, and may the force be with you.

Ingredients

For the cookies

  • 10 tablespoons butter, at room temperature
  • 3/4 cup packed dark brown sugar
  • 2/3 cup molasses
  • 1 egg, at room temperature
  • 3 1/2 cups flour, spooned and leveled
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon ginger
  • 1 tablespoon cinnamon
  • 1/2 teaspoon allspice
  • 1/2 teaspoon cloves
  • Miniature chocolate chips, for eyes

For the royal icing

  • 1 1/2 tablespoons meringue powder
  • 2 cups powdered sugar
  • 4-5 tablespoons water
  • Black food coloring

For the white icing

  • 1 cup powdered sugar
  • Water

Preparation

To make the dough, in a large bowl, combine flour, baking soda, salt, ginger, cinnamon, allspice, and cloves; set aside.

In a mixer fitted with the paddle attachment, beat butter, dark brown sugar, and molasses on medium speed until fluffy. Add egg and vanilla and beat on high speed for 2 minutes, scraping down the bowl a few times. With the mixer running on low, slowly beat in the flour mixture. Dough will be very thick and sticky. Divide into two portions and flatten into discs; wrap in plastic wrap and chill for at least 3 hours.

Preheat oven to 350 degrees; line several baking sheets with parchment paper. Unwrap one disc of dough and place it on a floured surface; this dough is very sticky, so you need plenty of flour for your work surface, rolling pin, and hands. Roll dough to 1/4 inch thickness and cut using a gingerbread man cutter. Place cookies on baking sheets and use a fork to make the impressions for the fur, then add miniature chocolate chips for eyes.

Bake for 10 minutes, until edges are set. Remove from oven and allow to cool on the baking sheets for about 5 minutes, then place on a wire rack to cool completely.

To make the royal icing, combine meringue powder, powdered sugar, and water in a mixer fitted with the whisk attachment and whip at medium, then high speed, for 7-10 minutes until the mixture is glossy. Add black food coloring to your desired shade.

Fit a piping bag with a small plain tip and pipe on noses (I also did some black mouths, but didn’t like those as much), then swap out your tip for a flat or fluted tip and pipe on the sashes.

To make the white icing, combine powdered sugar with enough water to make a thick icing that you can still pipe. Place in a piping bag with a small plain tip and pipe on mouths, then add the white decorations to the sashes.

Allow icing to harden before storing between layers of waxed paper in an airtight container; store cookies for up to 2-3 days. Makes about 40 cookies.

Orange Blossoms

Last week I bought some Cara Cara oranges for Mike’s favorite orange almond cake, a sweeter, seedless variety of the navel orange. I’d really wanted Valencia oranges but couldn’t find them, and figured the Cara Cara would make a good substitute. The leftover oranges (well, their juice and zest) went into these orange blossom cookies, a wonderful recipe from King Arthur Flour.

You’ve likely had cookies like this before, perhaps from the cookie table at a Pittsburgh-area wedding. They’re soft and cakey, with just enough icing on top to enhance the flavor. I chose to bake smaller cookies than the recipe originally called for and used a one-inch cookie scoop, and also increased my icing quantity just a bit to make sure I had enough to cover them all. The end result is absolutely delicious, and one that could be easily adapted for other citrus flavors, like lemon or lime.

Ingredients

For the cookies

  • 11 tablespoons unsalted butter, at room temperature
  • 3/4 cup sugar
  • 1 large egg, at room temperature
  • 1/2 cup orange juice
  • zest from 2 oranges*
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/8 teaspoon Fiori di Sicilia
  • 2 cups flour

For the icing

  • 3 cups powdered sugar
  • 3 tablespoons unsalted butter, at room temperature
  • zest from 1 orange*
  • 4-5 tablespoons orange juice

*Cara Cara oranges are smaller than regular navel oranges; you can get about 1 tablespoon of zest from each one. If you’re using regular navel oranges in this recipe, you’ll have a bit more zest than you need. Zest yields a stronger flavor, so you can adjust how much you use based on your own tastes. 

Preparation

Preheat oven to 400 degrees. Line several baking sheets with parchment paper.

In a mixer fitted with the paddle attachment, cream butter and sugar until light and fluffy. Add egg, then orange juice and zest, baking powder, baking soda, salt, and fiori di Sicilia. The dough will look clumpy and kind of curdled, but that’s okay – add the flour and beat to combine, and the dough will smooth out. The end result will be kind of fluffy dough.

Using a one-inch cookie scoop, drop scoops of dough onto prepared baking sheets. Bake for 8-10 minutes, rotating the cookie sheet about halfway through baking, until the edges are just golden. Remove from oven and cool on baking sheets for 1-2 minutes, then place on wire racks to cool completely.

Once cookies are cool, make the icing: beat butter, powdered sugar, and orange zest on low, then medium speed, for 1-2 minutes. Add orange juice, 1 tablespoon at a time, to reach a spreadable consistency. Frost cookies and allow them to set before serving. Store between layers of waxed paper in an airtight container at room temperature.

Makes about 40 cookies.

Sparkling Easter Sugar Cookies

Neither rain, nor sleet, nor coronavirus will keep a baker from sending her favorite Maryland girls treats for Easter. These sparkling cut-out cookies, made simply from sugar cookie dough and colored sugar, are on their way to Mo and Margo as I write this along with a few other Easter favorites.

Colored sugar is a great alternative for sugar cookie decoration, especially when you’ll be sending such cookies through the mail. In addition to the pink and purple eggs in the photo at left, I also made some yellow and blue eggs, along with these adorable ducklings. You’ll need some miniature chocolate chips and very thick powdered sugar icing for the beaks, or you could use royal icing for the beaks if you prefer. Because I needed such a tiny amount, I just mixed a tablespoon of powdered sugar with enough water – about a drop at a time – to get the consistency I wanted.

Ingredients

  • 1 batch sugar cut-outs made with 2 extra teaspoons of vanilla extract
  • Pink, purple, yellow, and blue decorating sugar
  • Miniature chocolate chips
  • 1 tablespoon powdered sugar
  • Water
  • Orange food coloring

Preparation

Prepare cookie dough and allow to chill for about 30 minutes in the refrigerator. Preheat oven to 375 degrees and line three baking sheets with parchment paper.

Roll out dough to 1/8-inch thickness and cut with egg and duckling cutters. Place cookies onto prepared sheets and decorate with colored sugar; for the ducklings, I placed a miniature chocolate chip for the eye after covering the cookie with yellow sugar.

Bake for 9-10 minutes, until edges are very light golden brown. Remove from oven and cool on wire racks for about 3 minutes, then place on wire racks to cool completely.

When cookies are cool, combine powdered sugar with enough water – about 1 drop at a time – and orange food coloring to make a very thick icing. Use a small spatula to frost the duckling beaks and allow to set completely before storing. Store cookies in an airtight container between layers of waxed paper.

My batch made about 24 eggs and 9 ducklings, so just shy of three dozen cookies.

Frozen-Inspired Almond Spritz

My goddaughter Maureen will turn 10 this week, and she and her sister Margo love all things Frozen. For her birthday, I wanted to bake a Frozen-inspired treat, but most options – like snowflake sugar cookies frosted with intricate details – weren’t good candidates for shipping. But spritz-style cookies, made with a cookie press, could certainly hold their own in shipping and would look enough like snowflakes to hopefully bring a smile to Mo’s adorable face.

My Grandma Zella always made her famous almond cookies in spritz fashion each Christmas, churning out tree and wreath shapes from her cookie press without batting an eyelash. But for me, the cookie press presented great challenges. Today though, I was determined to master it, and master it I did. Whether this dough counts as actual spritz dough, I’m not sure, but it worked very well for my purpose. Happy birthday, Mo!

Ingredients

  • 1 1/4 cups shortening
  • 1 cup sugar
  • 3 eggs
  • 3 1/4 cups flour
  • 1 tablespoon almond extract
  • Purple gel food coloring
  • Blue gel food coloring

Preparation

Preheat oven to 400 degrees. In a mixer fitted with the paddle attachment, cream shortening and sugar until blended. Add eggs, one at a time, beating after each. Scrape down your bowl, then add flour and almond extract, beating to combine into a smooth dough.

Divide dough in half; tint one portion purple and the other portion blue.

For purple wreath-shaped snowflakes, fit a cookie press with a wreath disc and fill with purple dough; press shapes onto an ungreased, unlined cookie sheet. Bake for 3 minutes, then rotate the pan halfway and bake for another 3 minutes. Remove from oven and allow to cool on the baking sheet for about 30 seconds, then remove to a wire rack to cool completely.

For blue swirl snowflakes, fit a cookie press with a sunburst/swirl disc and fill with blue dough. Press shapes onto an ungreased, unlined cookie sheet. Bake for 3-4 minutes, then rotate the pan halfway and bake for another 3-4 minutes, being careful not to let the edges brown (which, in full disclosure, mine did). Remove from oven and allow to cool on the baking sheet for about 30 seconds, then remove to a wire rack to cool completely.

Store cookies in an airtight container at room temperature for several days; their flavor becomes stronger after a few days and they do last a while. These are a drier cookie, almost like a biscotti, and are best enjoyed with a nice cup of tea or coffee or glass of milk.

Makes several dozen, depending on which shapes you choose – the recipe can make about 5-6 dozen.

 

Hazelnut Cookies

My dear friend Amanda gave me an awesome cookbook a few weeks back called The Boozy Baker. Each recipe involves alcohol of some kind; cakes made with rum or bourbon, pies spiked with brandy, icings flavored with a range of liqueurs. One recipe that’s suitable for shipping across the country is these hazelnut cookies, which actually featured chocolate chips in their original iteration. But Amanda also gave me a recipe notebook, titled I’m A Whisk Taker, in which to record my own concoctions. And so, I adapted the original recipe to feature more hazelnuts (because can you really ever have too many?) and some salted caramel chips.

The end result is a delightfully delicious hazelnutty creation, and the next time I bake these, I’ll add another cup of salted caramel chips to the dough to pump up the sweetness just a bit. At present these treats are en route to California, where Amanda and her family will hopefully enjoy them.

Ingredients

  • 2 cups flour
  • 1 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1 cup butter, softened
  • 3/4 cup packed dark brown sugar
  • 3/4 cup white sugar
  • 2 eggs
  • 1 tablespoon hazelnut liqueur
  • 1 1/2 cup hazelnuts, toasted, cooled, and chopped*
  • 1 cup salted caramel baking chips

*To toast hazelnuts, place them on a rimmed baking sheet in a 350 degree oven and toast for 5-10 minutes, until fragrant and lightly browned. Remove from oven and place in a kitchen towel, then rub so the skins fall off – don’t worry if you don’t get every last bit of skin from the nuts, as this will add to their flavor. 

Preparation

Preheat oven to 375 degrees. Line several baking sheets with parchment paper.

In a medium bowl, combine flour, baking powder, and salt; set aside.

In a mixing bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition and scraping down the bowl a few times. Beat in hazelnut liqueur.

Add flour mixture in three batches, mixing just until combined. Stir in hazelnuts and caramel chips.

Using a 2-inch cookie scoop, drop scoops of dough onto prepared baking sheets. Bake for 5 minutes, then rotate the pan and bake another 3-4 minutes; these cookies brown very quickly, so keep an eye on them. You want set edges, but a puffy middle.

Remove from oven and cool on the baking sheets for 2-3 minutes, then remove to a wire rack to cool completely. Store in an airtight container at room temperature.

Makes about 30 cookies.

Evergreen Sugar Cut-Outs

Evergreen trees frightened me as a child. No, really – I thought they looked sharp, like they’d pierce your skin if you got near them. Fortunately my Grandma Zella recognized that if I could see the pine in front of her house as pretty, I might be less intimidated by it. Thus she tied a ribbon around its trunk and helped me see that its needles were in fact soft. I’ve loved evergreens ever since, including the enormous pine at the side of our house. I’ve often told Mike that if the evergreen someday needs to come down I’m just going to sell the house and move, rather than see it felled.

These evergreen sugar cut-outs were originally intended to be fully decorated Christmas trees. But after I piped them and stood back, I liked how pretty they looked plain, like a little forest on my table. And so they remained, a plain little forest for our Christmas cookie dessert.

Ingredients

  • 1 batch sugar cut-outs, made with 2 additional teaspoons vanilla extract
  • Double batch Zella’s icing
  • Moss green and Kelly green gel food coloring

Preparation

Prepare dough and cut out with a tree cutter; bake cookies for about 9 minutes, then remove from oven and cool on wire racks completely before frosting.

Prepare Zella’s icing and add small amounts of moss green and Kelly green food coloring to reach your desired shade of green. Moss green is a muted shade while Kelly is a bright green, and combined they make a nice tree color.

Fit a piping bag with a small star tip and pipe icing onto each tree, moving your tip back and forth to create branch-like shapes.

Allow icing to harden before storing; store in an airtight container between sheets of waxed paper at room temperature. Cookies will stay fresh for about 4-5 days.

Makes about 40 cookies.

Maple Pecan Cookies

I like to bake with seasonal ingredients, and fall is a wonderful time of year for maple. While browsing on Pinterest, I came across this recipe from Sally’s Baking Addiction, originally called maple brown sugar cookies. I amped up the pecans just a tad and decided that in my version, they definitely deserved equal billing with the maple.

These are life-changing cookies, my friends. I mean, out-of-this-world, stop-the-presses delicious. Amazing flavor, great texture, all topped with wildly tasty maple icing. Just be sure you use pure maple syrup when baking these, rather than pancake syrup. Pure maple syrup, while pricier, is absolutely worth the cost when it comes to flavor. It also lasts pretty much forever, not that it has a chance in my house.

Ingredients

  • 2 and 1/3 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 8 tablespoons butter, softened
  • 1 cup packed dark brown sugar
  • 1 egg, at room temperature
  • 1/3 cup pure maple syrup
  • 1 teaspoon vanilla extract
  • 1 teaspoon maple extract
  • Heaping 1 cup pecans, chopped

For the icing

  • 2 tablespoons butter
  • 1/3 cup pure maple syrup
  • 1 cup powdered sugar, sifted
  • pinch of salt

Preparation

In a medium bowl, whisk together flour, baking soda, and salt; set aside.

In a mixing bowl, cream butter and brown sugar together until very fluffy, about 2-3 minutes. Add egg and beat to combine, then scrape down the bowl and add maple syrup, vanilla extract, and maple extract, beating to combine completely. Add flour mixture all at once, beating to completely combine; stir in pecans. Dough will be very soft. Chill for 2 hours.

Preheat oven to 350 degrees. Line 3 baking sheets with parchment paper. Remove dough from fridge; using a 2-inch cookie scoop, scoop dough and roll into balls, placing about 2 inches apart on your baking sheets.

Bake for 12 minutes, until edges are set but centers are still puffy. Lightly bang your baking sheet on the counter or your stove top to slightly deflate the cookies; allow to cool on the baking sheets for about 3 minutes, then remove to a wire rack to cool completely.

To make the icing, place powdered sugar in a medium bowl; set aside. Melt butter and maple syrup on low heat, stirring occasionally, until the butter melts. Pour into powdered sugar and whisk until smooth, then add a pinch of salt to taste. Drizzle over cookies; allow icing to harden before storing.

Makes about 25 cookies.

Mega Chocolate Caramel Cookies

These cookies are massive. Four-inches-wide massive. They’re also made with Hershey’s Special Dark cocoa powder and stuffed with Milky Way Simply Caramel candy bars. Yep, that’s right: dark chocolate cookies stuffed with caramel candy. Genius, right?

I found the recipe at Life, Love, and Sugar while scrolling through Pinterest for Halloween cookie ideas. While I omitted the sprinkle of sea salt on the top because I didn’t have any sea salt, if I make these again I’ll definitely add it. They smelled amazing in the oven, and they’re now packed safely in a box on their way to my nephew Roman in North Carolina. Next time, I think I’ll cut the candy bars into quarters, rather than just halves, and make smaller versions. I actually made two batches, as the ingredients below yielded 10 cookies for me. I also chilled my Milk Way bars prior to stuffing them inside the cookies, but I’m not sure this was necessary. When I cut one of the cookies in half, the caramel definitely didn’t ooze out the way it appeared to in the original baker’s blog post, but I’m sure they’ll taste great anyway.

Ingredients

  • 1 1/4 cups all purpose flour
  • 1/2 cup Hershey’s Special Dark cocoa powder
  • 1 tsp baking soda
  • 12 tablespoons butter, softened*
  • 1/2 cup brown sugar, lightly packed
  • 1/2 cup sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 5 Milky Way Simply Caramel fun-sized candy bars, cut in half

*The original recipe recommended salted butter for this, but I just used regular unsalted. I suspect this may alter the flavor of the cookies, so fingers crossed that mine turned out okay. 

Preparation

Preheat oven to 350 degrees. In a medium bowl, combine flour, cocoa powder, and baking soda; set aside.

In a mixer fitted with the paddle attachment, cream the butter and sugar until very light and fluffy, about 3-4 minutes. Add egg and vanilla extract and beat well, then add the flour mixture all at once. Beat on low, then medium speed, until combined.

Scoop generous, 2-tablespoon-sized scoops of dough and roll into a ball. Break the ball in half and stuff with half a Milky Way; press back together and roll again to seal the candy bar inside. Place on baking sheets several inches apart; cookies will spread as they bake.

Bake for 10-12 minutes; the centers will look puffy, but the edges will be just set. Remove from oven and cool on baking sheet for about 5 minutes, then remove to a wire rack to cool completely. Store in an airtight container at room temperature.

Makes 10 four-inch cookies.

Here we have a cookie sliced in half. 

Skeleton and Mummy Cookies

Halloween is just a few days away, and I’ve spent this weekend baking, fulfilling my role of Great Pumpkin. My favorite girls in Maryland – Mo and Margo – will receive these skeleton and mummy cut-outs just in time for the holiday. Will the royal icing stand up to shipping? It’s a fairly dry confection, so I’d hope so. And I suppose if any of the eyes or bandages flake off in shipping, it’ll just add to the Halloween creep factor. Hopefully I’m not going to traumatize the children.

I’m not that experienced with royal icing, and I’ve used the meringue powder version for these treats, rather than the version with a fresh egg white. Royal icing consistency can vary from much more liquid, appropriate for “flooding” sugar cookies, to a sturdier variety more commonly found on gingerbread houses. It’s not exactly tasty, but these cookies have a delicious chocolate flavor that will more than make up for it.

Ingredients

For the cookies

  • 1 1/2 cups flour
  • 3/4 cup cocoa powder
  • 1/8 teaspoon salt
  • 12 tablespoons butter, softened
  • 1 1/3 cup sugar
  • 1 egg
  • 1 teaspoon vanilla extract

For the royal icing & decoration

  • 1 tablespoons meringue powder
  • 1 1/3 cups powdered sugar
  • About 2-3 tablespoons water
  • Small-sized candy eyeballs

Preparation 

In a medium bowl, combine flour, cocoa powder, and salt; set aside.

In a mixing bowl, cream together butter and sugar until fluffy. Add egg and vanilla extract, beating until well-combined.

Slowly add flour mixture, scraping the sides of the bowl often and beating until a very well-combined, soft dough forms.

Gently knead the dough a few times to make sure it comes together; roll dough into a ball and flatten into a disc. Wrap in plastic and chill for 1 hour.

Preheat oven to 375 degrees; line three baking sheets with parchment or foil.

On a lightly floured surface, roll dough to 1/8 inch thickness. Cut with a gingerbread man-shaped cookie cutter and place on prepared sheets about 1 inch apart.

Bake for 8-10 minutes, until edges are set. Remove from oven and cool on cookie sheets for 1-2 minutes, then remove to wire racks to cool completely.

To make the royal icing, combine the meringue powder, powdered sugar, and 1 tablespoon water in a mixer and beat on medium speed using the whisk attachment; your mixture will probably clump together at first, so just dribble in enough additional water to make a smooth consistency. Continue to beat on medium-high speed for a few minutes, until peaks form.

Fit a piping bag with a plain tip and fill with royal icing. For skeletons, pipe eyes, mouths, ribs, and arm and leg bones. For mummies, place a small dot of icing on the back of each eyeball and press it onto the cookie; swap out your piping tip for a flat-style tip (I used a Wilton 47 basket weave tip, because that was as close as I could get; a rose petal tip like a Wilton 104 would also likely work) and pipe bandages across the cookies. Allow icing to harden completely before storing; store between layers of waxed paper in an airtight container at room temperature.

Yield will vary depending on the size of your cutters; my batch yielded about 18 cookies.