sender: my brother
e-mail content: “I figured I’d make some for purim in a couple weeks; do you have any tips? I was planning on somewhat following the king arthur recipe.”
While I have not tried the King Arthur recipe, I have tried and enjoyed the recipe from the 2nd Avenue Deli Cookbook, a classic for the New York Jew. Purim this year came at a very busy time of year. At the shop we are fulfilling a huge order of chocolate figures that requires most of my free time. This past weekend however I was able to spare a few minutes to make some hamantaschen for my coworkers and friends. I decided to go with nostalgia this year and make poppyseed and apricot filling. The 2nd Avenue Deli Cookbook hamantaschen recipe is dairy free and the dough lasts a few days if you don’t want to make it all at once.
Since I have been on a cookie kick lately I decided to try making compost cookies with the recipe form Milk Bar in New York City Compost is quite a fitting name as the cookies call for coffee grounds, pretzels, chocolate, butterscotch, and potato chips. The cookies are incredibly sweet but the chips and pretzels help to provide a balance. I substituted heath bar pieces for half the butterscotch because in my opinion the standard butterscotch pieces are too overpowering.
While I was at it I thought, why not throw in some different ingredients and make my own compost cookies with half of the dough. I’ve been loving raisin bran lately so I thought I’d try making a raisin bran cookie, inspired by Milk’s Compost Cookie recipe. The original compost recipe can be found here.
Raisin Bran Cookies
- 2 sticks butter, at room temperature
- 1 cup granulated sugar
- 2/3 cup packed light brown sugar
- 1 T corn syrup
- 1 egg
- 1/2 t vanilla extract
- 1 1/3 c flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp kosher salt
- 1/3 cup old-fashioned rolled oats
- 2 2/3 cups bran flakes*
- 1 cup raisins*
- Cream together the butter and sugar. Add corn syrup, egg, and vanilla and beat until smooth.
- In a separate bowl whisk together the flour, baking powder, baking soda, and salt. Add to the wet ingredients and beat until just combined.
- On low speed mix in the oats, bran flakes, and raisins until homogenous. Chill dough in the refrigerator for one hour.
- Preheat oven to 375 degrees F. Scoop cookies onto parchment lined cookie sheets and bake 15-20 minutes.
I was able to get 12 smaller cookies per sheet, 48 cookies total.
*For a sweeter cookie, try substituting raisin bran cereal
I had been trying to come up with an Olympic themed cookie idea that is something other than rings when my friend suggested a Jack Wenlock cookie. For those of you who haven’t seen him yet, Wenlock is the London Olympic Mascot. His shape has meaning but really he is just a one eyed monster who skates around with a three tiered helmet. I wanted to get more practice with royal icing and this was definitely a challenge.
Since Wenlock is such a strange looking creature I had to make my own cookie cutter. I wanted it disposable so I used this tutorial here. I used the sugar cookie and royal icing recipes from Sprinkle Bakes‘ new book and both turned out great. The cookies held their form and tasted great. I also decided to use squeeze bottles instead of piping bags as they are easier to control. In the end I think they came out okay.
Well…at least he looks like a one eyed monster.
She Knows posted these piñata cookies a few weeks back and I could not resist making these for my friend’s Cinco de Mayo party. The website has a whole “how-to”. I used Alton Brown’s sugar cookie recipe and filled them with nerds instead of mini M&Ms. They were definitely a hit. Now if only I could find a donkey cookie cutter…