Coffee Grounds Chocolate Cookies

My coffee grounds chocolate cookies came about because I rarely make anything chocolate without enhancing it with a bit of coffee and because I liked the idea of using the grounds instead of throwing them away after making pour-over coffee. Yes, I know you can use them in the garden, but right now my garden, well, anyway ...

I remembered seeing a few years ago a weird recipe for a chocolate cookie with coffee grounds. It called for heating dark chocolate, a vanilla pod, and a tiny bit of butter over a double boiler; and I don't think it had any flour at all, very odd. So here's what I came up with. If you use a coarse grind coffee, I'm not sure how that would work in a cookie. I use a kind of fine grind, not superfine, maybe medium fine (?) for pour-over coffee, and I imagine fine espresso grounds would work as well.

Since I had walnuts on hand, I toasted some and added them to the cookies; but I think I prefer these cookies without nuts. The used grounds were well drained but still damp when I weighed and measured them; completely dry grounds would weigh less, so you would need to measure rather than weigh that ingredient.

What do you think? Is this a bit weird for you, or does it sound good? The cookies really do have a wonderful flavor and texture. I hope you'll try them and let me know how you liked them. Or leave me a comment telling me why you won't be making them! Happy Spring!

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Coffee Grounds Chocolate Cookies

(Makes 34 2-inch cookies)

1 1/4 dip-and-sweep cups (6.25 ounces/177 grams) unbleached all-purpose flour

1/4 cup (0.75 ounce/21 grams) unsweetened cocoa powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 stick (4 ounces/113 grams) unsalted butter, room temperature

1/2 cup (3.5 ounces/99 grams) sugar

1/3 packed cup (2.33 ounces/66 grams) dark brown sugar

1 large egg

1/2 teaspoon vanilla extract

1/3 cup (2.25 ounces/64 grams) well-drained, slightly damp, used fine coffee grounds

1 In 1- to 1.5-quart bowl, whisk together flour, cocoa, soda, and salt.

2 In 2- to 2.5-quart bowl, cream together well the softened butter and sugars. Beat in the egg, vanilla, and then the coffee grounds. Stir in the flour mixture. Cover and refrigerate the dough for 2 hours or so. It will make the sticky dough more scoopable.

3 Preheat the oven to 350F/180C/Gas4. Line a baking sheet with parchment paper. Using a #60 (1/2 ounce/1 tablespoon) scoop, drop 17 scoops of dough about 2 inches apart onto prepared baking sheet. Bake for about 10 minutes. Remove from oven and, with a smooth metal spatula or the smooth bottom of a metal measuring cup, press the cookies gently to flatten the tops. Cool on wire rack. Repeat. 

Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees at no cost to you by linking to Amazon .com and affiliated sites. This helps cover some of the costs of running the blog. Thank you for your support.

Jean

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Chewy Ginger Treacle Cookies

Chewy Ginger Treacle Cookies are just the thing to bake on a brisk autumn day. The spicy aromas wafting around create instant hygge. If you're in the US, you might know these as Ginger Molasses Cookies.

Whatever you call them, they will no doubt evoke cozy feelings and nostalgia, even if you've never had them before. They're an annual tradition in some homes, but they're delightful all year round.

Wonderful with a glass of cold milk or a cup of coffee, they go especially well, I think, with a nice cup of tea. I hope you'll try them soon and let me know what you think in the comments below. Happy Autumn! 

   

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Chewy Ginger Treacle Cookies

(Makes 4 dozen 3-inch cookies)

4 dip-and-sweep cups (20 ounces/567 grams) unbleached all-purpose flour

4 teaspoons baking soda

1/2 teaspoon salt

2 teaspoons cinnamon

2 teaspoons ginger

1/2 teaspoon cloves

1 1/2 cups (12 ounces/340 grams) unsalted butter, room temperature

2 cups (14 ounces/397 grams) sugar

1/2 cup (4 fluid ounces/118 ml/5.73 ounces/162 grams) black treacle or unsulphured molasses

2 eggs (medium in UK, large in US)

1 In medium bowl, whisk together flour, baking soda, salt and spices.

2 In large bowl of electric mixer, beat butter and sugar on medium speed for 30 seconds. Add molasses, then eggs, and beat until light and fluffy. Slowly beat in flour mixture. Cover and refrigerate for an hour.

3 Preheat oven to 375F/190C/Gas5. Place #40 scoops* (1.5-tablespoon 1.25-inch balls) 3 inches apart on parchment-lined baking sheets. Bake for about 10 to 12 minutes. For crisp cookies, bake a bit longer, watching carefully so that they don't burn.

Note: Of course, if you want to get really persnickety about the cookies being exactly the same size, you can weigh the dough in grams and divide by 48 and come up with something like 35 grams each.

4 Cool on baking sheet for 1 minute, then remove to wire racks to cool completely. Store in airtight container.

* If you don't have a Number 40 Squeeze Disher Scoop, you need to get one now! I don't know how people make cookies without it! And here is my favorite kitchen timer; since I got this ThermoWorks TimeStack, I haven't looked back!

Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon .com and affiliated sites. We are a ThermoWorks affiliate, earning a small commission at no cost to you on purchases made through our links. This helps cover some of the costs of running the blog. Thank you for your support.

Jean

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Brown Butter Chocolate Chip Cookies

Chocolate Chip Cookies seem to be at the top of every "favorite cookie" list I see. I developed my other Chocolate Chip Cookies recipe years ago, with a few additions/changes to the usual ingredients.

Cutting back on the sugar makes that cookie a bit more "adult," but I wanted to make them even more so. So I experimented with the greater variety of chocolate chips available today and favored the 60% cacao bittersweet chips.

Brown butter is one of my favorite ways to add depth to certain recipes, and they certainly add depth to these, so much so that I had to put it in the name: Brown Butter Chocolate Chip Cookies.

If you're among the one in three people who prefer a crisper cookie, bake the maximum time. But if you're like the two out of three people who favor a chewy chocolate chip cookie, take them out of the oven while they're still a bit underbaked; also, try adding 2 tablespoons of milk to the dough.

If you're gluten-free, I've included directions for one of my favorite homemade gluten-free blends. How do you like your chocolate chip cookies: gluten-free or regular, crisp or chewy, semisweet or bittersweet chips, big or small?

PS My favorite type of chocolate chip of all time is the mini chocolate chip. If you know of a mini bittersweet chip, please tell me!

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Brown Butter Chocolate Chip Cookies

(Makes 41 3-inch 30-gram cookies)

2 sticks (8 ounces/227 grams) unsalted butter

1 cup (4 ounces/113 grams) chopped walnuts or pecans

2 dip-and-sweep cups (10 ounces/283 grams) unbleached all-purpose flour*
1/4 cup oats (1 ounce/28 grams), ground to coarse meal in food processor
1 teaspoon baking soda
1/2 teaspoon salt
3/4 firmly packed cup (5.25 ounces/149 grams) dark brown sugar
1/2 cup (3.5 ounces/99 grams) sugar
2 large eggs 

1 tablespoon Kahlua or strong coffee
1 1/2 teaspoons vanilla extract
1 teaspoon cider vinegar
1 3/4 cups (10 ounces/283 grams) 60% cacao bittersweet chocolate chips

* For gluten-free, whisk together: 3/4 cup sorghum flour, 3/4 cup potato starch, 1/2 cup tapioca flour, 1 teaspoon xanthan gum to replace all-purpose flour.

1 In a 2-quart saucepan with a shiny interior so you can judge the color of the butter as it browns, melt the butter over medium heat. Continue cooking, stirring or swirling frequently, until butter gets foamy and bubbly and just starts to turn light tan and smell nutty. You cannot take your eyes off it; it can go from brown to black in a flash! Let cool to room temperature. You can set the pan in the refrigerator for 30 to 60 minutes.

2 In a skillet over medium heat, toast the chopped nuts, stirring constantly, until you can smell their aroma, about 4 minutes. As with the brown butter, you cannot take your eyes off the nuts; they burn easily.

3 In a 1.5- to 2-quart bowl, whisk together the flour (or gluten-free ingredients), ground oats, soda and salt. Note: Measure the oats before grinding.

4 In a large bowl using a spoon or an electric hand mixer, cream the butter and sugars until combined. Beat in eggs, one at a time, Kahlua or strong coffee, vanilla extract, and vinegar. By hand, stir in flour mixture, chocolate chips, and toasted walnuts. Cover and refrigerate for 24 hours. Remove dough from refrigerator about half hour (or more) before you want to make the cookies, or else the dough will be too stiff to scoop.*

* Which is how I happened to come up with the 30-gram weight of the dough balls!

5 Preheat oven to 375F/190C/Gas5. Drop #40 scoops (0.8 ounces or approximately 1.5 tablespoons) of dough 3 inches apart onto ungreased parchment-lined cookie sheets (I use a heavy-duty half sheet pan). With your fingers or something (I used to use a 2 1/4-inch diameter flat-bottomed 1/3-cup from my stainless steel measuring cup sets), press each scoop into a 2 1/4-inch round.* 

* If you don't, you will get domed cookies. Baking times and how much cookies spread or dome are affected by the type of baking sheet you use and your oven.

6 Bake for 9 to 11 minutes (11 minutes is perfect with my oven for a lightly crisp cookie), until lightly  browned. For crisp cookies, bake a bit longer, watching carefully so that they don't burn; for chewy cookies, underbake a bit, but not too much. Cool on baking sheet for 1 minute, then remove to wire racks to cool completely.

Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon .com and affiliated sites. We are a ThermoWorks affiliate, earning a small commission at no cost to you on purchases made through our links. This helps cover some of the costs of running the blog. Thank you for your support. 

Jean

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Snickerdoodles - Classic or Chai Latte

Snickerdoodles have been around for about half a century longer than the Snickers candy bar, which came out in 1930 and has nothing at all to do with the classic cookie snickerdoodles! 

You'll find a lot of recipes that call for baking powder rather than cream of tartar. Ignore them. Cream of tartar is not just a leavening agent, it is what gives snickerdoodles their characteristic tang.

There are also a lot of snickerdoodle recipes that call for half butter and half shortening. Ignore those, too. There is nothing to be gained by using the shortening, so why dilute the wondrous flavor of butter? Baked until just the edges start to brown, the cookies are crisp on the outside and soft, kind of cakey, inside.

Need I tell you, these cookies are fabulous with a nice cup of tea! The chai latte variation does not call for tea in the cookies, just the use of the spices found in chai lattes rather than the solo cinnamon.

Since the variation is only in the coating, why not try half with cinnamon and half with the chai latte spices?

Are you a snickerdoodles fan or one of the surprising number of people who've not yet tried them? Either way, I hope you'll give my recipe a try—the classic cinnamon or the chai latte variation—and let me know how you like it. 

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Snickerdoodles - Classic or Chai Latte

(Makes 32 3-inch cookies)

The Dough

2 3/4 dip-and-sweep cups (13.75 ounces/390 grams) unbleached all-purpose flour
2 teaspoons cream of tartar
1 teaspoon soda
1/4 teaspoon salt
2 sticks (8 ounces/227 grams) unsalted butter, room temperature (2 1/2 hours)
1 1/3 cups (9.33 ounces/265 grams) sugar
2 large eggs (medium, in UK), room temperature
1 1/2 teaspoons vanilla extract

The Coating*

3 tablespoons (just under 1 ounce/28 grams) sugar
2 1/4 teaspoons cinnamon

 

* For Chai Latte Variation, use just 1 teaspoon cinnamon, plus 3/4 teaspoon cardamom, 1/2 teaspoon ginger,  and 1/8 teaspoon each cloves and allspice.

1 In medium bowl, whisk together flour, cream of tartar, soda, and salt.

Note: I've given the directions for using a stand mixer, but I've made these many times with a hand mixer or just a spoon.

 

2 In stand mixer fitted with flat beater, beat butter on medium speed for 30 seconds. Add sugar and beat until light and fluffy, about 3 minutes. Beat in eggs, one at a time, and vanilla extract. Stir in flour mixture and beat on low speed just until dough comes together. Cover and refrigerate for 2 hours, or until dough is easy to handle.

3 Preheat oven to 400F/205C/Gas6. Line baking sheets with parchment paper. Shape #40 scoops (0.8 ounces or approximately 1.5 tablespoons) of dough into 1 1/4-inch balls; roll in sugar mixture. Place 3 inches apart on parchment-lined baking sheets. Using a flat-bottomed glass (or a stainless steel measuring cup), slightly flatten the dough balls. Bake for 10 to 12 minutes, or until edges are lightly browned.

Note: I use a gigantic baking sheet, called a 3/4 sheet pan, sometimes called a 2/3 sheet pan. It is the maximum size pan that will fit in my oven (in a 30-inch gas range). With it I can bake 24 cookies this size (4 rows of 6) or 35 smaller cookies (5 rows of 7) all in one batch. Since this recipe makes 32 cookies, I froze 8 cookies to be baked another day. (My all-time favorite timer: ThermoWorks TimeStack)

4 Cool on baking sheet for 1 minute, and then remove to wire racks to cool completely. May be stored in airtight container for a week.

 

Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon .com and affiliated sites. We are a ThermoWorks affiliate, earning a small commission at no cost to you on purchases made through our links. This helps cover some of the costs of running the blog. Thank you for your support.

Jean

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Persimmon Oat Cookies

Persimmon Oat Cookies hit the menu in springtime because I had the foresight in autumn to puree and freeze my surplus of ripe Hachiya persimmons. I can't resist buying some every week while they're in season and end up freezing a nice little stockpile of half-pint jars to bring out whenever I like.

Oatmeal cookies are just about my favorite because I love the chewy texture and the fact that they're a bit more nutritious than most. The persimmons are just an added bonus in both flavor and nutrition. A cookie you really can have for breakfast!

Of course, I couldn't put up a painting of a jar of puree,
so here's one I did of the fruit when it was in season.

I packed up a dozen of them and trotted them down to a neighbor as a little thank-you. You see, there was an incident just the day before. I opened my door to see if a package had been delivered and a neighbor cat tried to sneak in. I did my usual maneuver where I partially close the door behind me and go out and pet the cat.

Of course, you know what happened next. The door slammed shut behind me, and there I was, home alone, locked out, no mask, no keys, no phone. It would be anywhere from 2 1/2 to 4 hours before my husband would be coming home. I'll skip all the amusing details and just say that the guy three doors down really looked after me, brought me a chair, etc. 

Sitting on the door mat for 2 1/2 hours would not have been too comfy. Still, I was glad it wasn't 4 hours. Good thing the neighbor cat who started all the ruckus stuck around to keep me company the whole time!

Another persimmon recipe: Steamed Persimmon Pudding - Instant Pot or Not.

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Persimmon Oat Cookies

(Makes 3 1/2 dozen)

1 1/2 dip-and-sweep cups (7.5 ounces/213 grams) unbleached all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon cloves
3 cups (10.5 ounces/300 grams) old-fashioned rolled oats
3/4 cup (3 ounces/85 grams) chopped pecans
3/4 packed cup (3.75 ounces/106 grams) raisins
1 stick (4 ounces/113 grams) unsalted butter, cool room temperature
1 1/4 cup (8.75 ounces/248 grams) sugar
1 tablespoon unsulphured molasses
2 large eggs (medium in UK)
1 teaspoon vanilla extract
3/4 cup (6.625 ounces/188 grams) persimmon puree

1 In medium bowl, whisk together flour, baking soda, salt, and spices. In small bowl, stir a tablespoon of flour mixture into the raisins, separating the clumps. Stir the floured raisins, along with the oats and nuts, into the flour mixture.

2 In large bowl with electric hand mixer, beat butter on medium speed for 30 seconds. Add sugars and beat until light and fluffy. Use a wooden spoon if you need to; mixture must be smooth and well creamed. Beat in eggs and vanilla, then the persimmon puree. Stir in the flour-oat mixture. Cover and refrigerate for 1 hour or up to a few days. (Very cold dough will need to sit at room temperature for a bit to become more scoopable.)

3 Preheat oven to 350F/180C/Gas4. Drop #40 scoops* (0.8 ounces or approximately 1.5 tablespoons) of dough 3 inches apart on parchment-lined cookie sheets. With a glass (I use a 2 1/4-inch diameter flat-bottomed 1/3-cup from my stainless steel measuring cup sets), press each scoop into a 2 1/4-inch round. Bake for about 13 to 15 minutes, or until brown around the edges but still a little soft in the center.

Note: My favorite kitchen timer of all time!

4 Remove to wire racks to cool completely. Store in airtight container. I use these Pyrex 11-cup rectangular storage dishes with lids as cookie jars, among other
things. One holds half a batch of these cookies.
 

* If you don't have one of these #40 scoops, you need to get one now! How do people make cookies without it!

To freeze dough: Drop scoops of dough on foil-lined cookie sheet and flatten slightly, as directed above. Freeze, then wrap.

Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon .com and affiliated sites. We are a ThermoWorks affiliate, earning a small commission at no cost to you on purchases made through our links. This helps cover some of the costs of running the blog. Thank you for your support.

Jean

Banana Nut Cookies

Banana nut cookies, or more specifically, banana nut oatmeal cookies, popped into my head a few days ago when I noticed the bananas ripening much faster than usual. So I quickly mashed them, measured them into portions for this recipe, and popped the half-pint jars in the freezer. 

Then I moved a jar from freezer to refrigerator the night before to thaw. I always bring out the cold bananas along with the eggs and butter an hour before making the dough so that all ingredients are at cool room temperature.

I've been painting the groceries again!

Mr Delightful, who also loves my regular Oatmeal Cookies, says these are the best cookies he's ever had in his whole life! So I hope you'll give them a try and let me know what you think.

Pairing beautifully with a cup of tea, they are perfect for elevenses; with coffee, for a coffee break; with milk, for a more-wholesome-than-most lunchbox or afternoon snack. 

Banana Nut Oatmeal Cookies

(Makes 3 1/2 dozen)

1 1/2 dip-and-sweep cups (7.5 ounces/213 grams) unbleached all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
3 cups (10.5 ounces/300 grams) old-fashioned rolled oats
1 cup (4 ounces/113 grams) chopped walnuts or pecans
1 stick (4 ounces/113 grams) unsalted butter, cool room temperature
3/4 firmly packed cup (5.25 ounces/149 grams) dark brown sugar
1/2 cup (3.5 ounces/99 grams) sugar
2 large eggs (medium in UK)
1 teaspoon vanilla extract
3/4 cup (6.5 ounces/184 grams) mashed very ripe bananas

1 In medium bowl, whisk together flour, baking soda, cinnamon, nutmeg and salt. Stir in oats and nuts.

2 In large bowl with electric hand mixer, beat butter on medium speed for 30 seconds. Add sugars and beat until light and fluffy. Use a wooden spoon if you need to; mixture must be smooth and well creamed. Beat in eggs and vanilla, then the mashed banana. Stir in the flour-oat mixture. Cover and refrigerate for 1 hour or up to a few days. (Very cold dough will need to sit at room temperature for a bit to become more scoopable.)

3 Preheat oven to 350F/180C/Gas4. Drop #40 scoops* (0.8 ounces or approximately 1.5 tablespoons) of dough 3 inches apart on parchment-lined cookie sheets. With a glass (I use a 2 1/4-inch diameter flat-bottomed 1/3-cup from my stainless steel measuring cup sets), press each scoop into a 2 1/4-inch round. Bake for about 13 to 15 minutes, or until brown around the edges but still a little soft in the center.

4 Remove to wire racks to cool completely. Store in airtight container. I use these Pyrex 11-cup rectangular storage dishes with lids as cookie jars, among other things. One holds half a batch of these cookies.

* If you don't have one of these #40 scoops, you need to get one now! How do people make cookies without it!

To freeze dough: Drop scoops of dough on foil-lined cookie sheet and flatten slightly, as directed above. Freeze, then wrap.

Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon .com and affiliated sites. We are a ThermoWorks affiliate, earning a small commission at no cost to you on purchases made through our links. This helps cover some of the costs of running the blog. Thank you for your support. 

Jean

Hildesheimer Pumpernickel Kekse Revisited - A Traditional German Cookie

Hildesheimer Pumpernickel Cookies came to my attention four years ago when our friend Bill, who may well be our most uncookingest friend ever, sent me the recipe, which he got from a friend of his from Hildesheim, Germany, who sends him a batch every year at the holidays.

He said, "I'm not really sure what it is about them that's gotten such a hold of me, or whether this is just yet another eccentricity on my part ..." (I am a huge fan of eccentricity!), but he eagerly awaits the annual shipment from Brigitte. And with an introduction like that, I simply had to try them. 

Though Bill has never made either Brigitte's recipe or my translation of it, or even tasted mine, he knew from my photo that something was off. Mine were pale, tiny diamonds. He said his cookies were darker, larger and, rather than perfect diamonds, parallelograms. Go ahead, I'll pause while you look that up!

So four years later Bill sent me a link to an in-German recipe with photos. Just as I suspected, the paleness of my cookies resulted from using a smaller amount of the dark spices and skipping the egg wash. Also, perhaps, because my almond flour is made from blanched almonds.

So this is my Hildesheimer Pumpernickel do-over, though I still stand by the quality of my first less authentic version!

This was only my second German recipe on the blog--the first was Golumpkis. So I didn't know whether to call them cookies, as in the US, or biscuits, as in the UK; so I Googled it and came up with "kekse." 

Have you ever even heard of this cookie? I'm sure you'd like it. Guten Appetit! Or, as Bill signed his last missive, Semper Famelicus!

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Hildesheimer Pumpernickel Kekse 

(Makes about 4 to 5 dozen ) 

2 dip-and-sweep cups (10 ounces/283 grams) unbleached all-purpose flour*

1 teaspoon (5 grams) baking powder
1 1/2 teaspoons cinnamon
3/4 teaspoon ground cloves
1/2 teaspoon crushed anise seed
1/4 teaspoon salt
5 tablespoons (2.5 ounces/71 grams) unsalted butter, room temperature
3/4 cup (5.25 ounces/149 grams) sugar
2 large (2.19 ounces/62 grams in shell) eggs, divided
3/4 packed cup + 2 tablespoons (3.5 ounces/100 grams) ground hazelnuts or almonds (nut flour/meal) or half of each (I used Bob's Red Mill Super-Fine Almond Flour)

A little water, only if needed (See Note below Step 2) 

* For gluten-free: use 3/4 cup sorghum flour, 3/4 cup potato starch, 1/2 cup tapioca flour, 1/2 teaspoon xanthan gum in place of flour. 

1 In small bowl, whisk together flour (or gluten-free ingredients above), baking powder, spices and salt. 

2 In a large mixing bowl, with either a wooden spoon or electric mixer, cream butter well. Add sugar; continue creaming. Beat in 1 whole egg and 1 egg white (reserving the yolk for the egg wash) until well mixed. Beat in almond and/or hazelnut meal, then beat in flour. If dough is too dry, mix in a little water (see Note below) just a teaspoon at a time. Scrape out onto piece of waxed paper or plastic wrap, shape into a rectangle about 5x7 inches/13x18 cm, wrap and chill for about an hour. 

Note: Even when the dough is "right," it won't be a cohesive dough without using your hand; so don't be too quick to add water. Squeeze it with your hand to see when it will hold together. My dough was a bit dry, so I added just a teaspoon of water, working the dough with my hand, getting up all the dry bits. The dough should be quite stiff and leave a clean bowl. 

3 When the dough has chilled for an hour, preheat oven to 350F/180C/Gas4. On very lightly floured piece of parchment paper, roll dough into 1/8- to 3/16-inch/3 to 4 mm thick rectangle, about 11x16-inch/28x41 cm (trimmed; you can reroll the trimmings or leave them in place to bake rough "cook's treats"). Cut lengthwise into 9 or 10 strips 1.125- to 1.25-inch strips (but don't get too fussy about the measurement since these aren't going to be perfect little diamonds!), then cut across strips diagonally to form parallelograms 2.5 inches long. Slide the sheet of cut dough onto an 18x13-inch half sheet pan.

Note: I just made the strips 1.125-inch wide because that happens to be the width of my 18-inch metal kitchen ruler. I think that just makes life simpler, don't you?!

Note: I love my OXO Good Grips Pizza Wheel for Nonstick Pans for tasks like this. It doesn't cut through the parchment paper and doesn't mar countertops or pans.

4 Beat the reserved egg yolk with a teaspoon of water. Brush the top of the cut dough. Bake for about 15 to 20 minutes. While still warm, cut again, if necessary. Cool completely on wire rack.

Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon .com and affiliated sites. We are a ThermoWorks affiliate, earning a small commission at no cost to you on purchases made through our links. This helps cover some of the costs of running the blog. Thank you for your support. 

Jean

Fig Rolls - Fig Newtons

Fig Rolls were something I hadn't made since I was a teenager, and they popped into my head one day when I was painting a pair of figs. But I didn't want to "waste" my fresh figs on a recipe that is best made with dried figs, so it went on the backburner for a while.

In recent months, during "all this" (and that's all I'm going to say about the pan*em*c), many grocery items have been hard to find. I was so happy to get my hands on some lovely organic soft dried figs last week, so at last, fig rolls. 

So many recipes out there have grossly mismatched amounts of dough and filling. What's the point of having massive amounts of filling left over? My recipe uses all the filling, and I make three round cookies out of the pastry trimmings, so there's no waste.

My dough recipe is adapted from Paul Hollywood's, but I was on my own for the filling because his and so many other recipes make too much for the amount of dough and are not to my taste in one way or another

If you're used to Fig Newtons, you'll find these are not quite as sweet (and they have no corn syrup, high fructose corn syrup, unhealthy oils or additives). A trivia question for you: Were Fig Newtons named after a) Sir Isaac Newton, b) another person named Newton, c) a town in Massachusetts?

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Fig Rolls - Fig Newtons

(Makes 12)

The Dough

1 1/4 dip-and-sweep cups (6.25 ounces/177 grams) unbleached all-purpose flour

1/4 teaspoon non-GMO baking powder
1/8 teaspoon salt
4 tablespoons (2 ounces/57 grams) unsalted butter, softened
3 firmly packed tablespoons (1.31 ounces/37 grams) dark brown sugar
1 large egg, beaten (medium in UK)

1/2 teaspoon vanilla extract

The Filling

3/4 packed cup (5 ounces/142 grams) coarsely chopped soft dried figs

1 firmly packed tablespoon (0.44 ounces/12 grams) dark brown sugar
1/4 teaspoon cinnamon
1/4 teaspoon cardamom
1/3 cup (2.67 fluid ounces/79 ml) water

1 tablespoon lemon juice

1 In small bowl, whisk together flour, baking powder and salt.

2 In medium mixing bowl with electric hand mixer, cream butter and brown sugar well, about 2 minutes. Mix in the egg and vanilla extract until combined; it will look curdled. 

3 On low speed, add the flour mixture in two or three batches until thoroughly combined. Scrape dough out onto a square of plastic wrap (clingfilm), forming it into a smooth square as you wrap it. Chill until firm, about 30 minutes.

4 Make the filling. In a 1-quart heavy-bottomed saucepan, bring chopped figs, brown sugar, cinnamon, cardamom and water to a boil. Reduce heat, cover (lid slightly ajar) and simmer for 10 minutes, until mixture is thick and water is absorbed. Transfer* to a 2-cup glass measure, use an immersion blender to make a paste, stir in lemon juice, and let cool.

* The mixture will not be sufficiently deep even in the small saucepan to use the immersion blender, so you need to transfer it to a deeper, narrower container, such as the 2-cup glass measure. 

5 Preheat oven to 375F/190C/Gas5. On a lightly floured piece of baking parchment paper, roll out chilled dough to a rectangle over 10x8 inches (25x20 cm) and 1/8 inch (1/3 cm) thick. Trim* rectangle to 10x8 inches (25x20 cm). Cut in half lengthwise to make two 10x4-inch (25x10 cm) strips of dough. Also, cut the parchment paper in half because you'll be using it to help you fold over the dough after filling. 

* I save the trimmings and make them into 3 round cookies.

6 Spread half the fig filling down the center of each dough strip and carefully fold in one side of the dough, using the parchment to help you; run a wet finger over the edge of the dough over the filling. Using the parchment, fold over the other side of the dough, overlapping the first side a bit and pressing to seal. Turn the two logs over, seam-side down. Trim the ends and cut each into 6 equal slices. Place them on the baking sheet on their parchment. Bake for 12 to 15 minutes.

Note: Before trimming the ends and cutting the slices, you can press the two logs down a bit to make a flat top, as I do, or leave them round as some do. 

Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon .com and affiliated sites. We are a ThermoWorks affiliate, earning a small commission at no cost to you on purchases made through our links. This helps cover some of the costs of running the blog. Thank you for your support. 

Jean

Chocolate Chip Peanut Butter Cookies

Decided to make chocolate chip peanut butter cookies when Mr Delightful mentioned a craving for peanut butter cups. So that he wouldn't resort to buying candy, I thought I'd add some chocolate chips to my peanut butter cookies, even though I am not a huge chocolate fan myself.

Many recipes for peanut butter cookies make a point of insisting that only processed peanut butter can be used. One thing I insist on, though, is organic natural (also called "old-fashioned") peanut butter, just peanuts and a little salt, must be stirred--no stabilizers, shortening or sugar.

If you happen to live someplace where peanut butter is not readily available, you can easily whip some up with a food processor. Natural peanut butter is just shelled and roasted peanuts, skins removed, processed (food processor or blender) with perhaps a bit of peanut oil (maybe 1 tablespoon to 8 ounces of peanuts, just guessing) and salt to taste.

Texture is everything in a cookie--can't stand a gummy peanut butter cookie! You can use 1 1/4 cups (6.25 ounces) of unbleached all-purpose flour for my recipe, but I really like the texture and extra nutrition you get by using some coarsely ground old-fashioned oats in place of part of the flour. Try it and let me know how you like it!

Of course, you can double this recipe. I just made a small batch because I'm low on my favorite flour and there is none to be had anywhere these days.

Chocolate Chip Peanut Butter Cookies

(Makes 22 3-inch cookies)

1/3 cup (1.25 ounces/35 grams) old-fashioned rolled oats

1 dip-and-sweep cup (5 ounces/142 grams) unbleached all-purpose flour

1/2 teaspoon non-GMO baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 stick (4 ounces/113 grams) unsalted butter, room temperature

1/3 cup (2.33 ounces/66 grams) sugar

1/4 packed cup (1.75 ounces/50 grams) dark brown sugar

1/2 cup (4.5 ounces/128 grams) natural peanut butter

1 large egg (medium in UK)

1 teaspoon vanilla

1/2 cup (3 ounces/85 grams) semi-sweet chocolate mini chips

1 In food processor with metal blade in place, process oats for about 30 seconds until ground into coarse flour. The mini food processor that goes with my immersion blender (also known as stick blender or hand blender) is perfect for small amounts like this.

2 In small bowl, whisk together flour, ground oats, baking powder, soda and salt.

3 In medium mixing bowl, by hand or with electric hand mixer beat butter until smooth. Add sugars and beat until light and fluffy. Beat in peanut butter, egg and vanilla. Slowly beat in flour mixture. Stir in chocolate chips. Cover and place in refrigerator to chill for at least 2 hours.

4 Preheat oven to 375F/190C/Gas5. Shape #40 scoops* (0.8 ounces or approximately 1.5 tablespoons) of dough into 1 1/4-inch balls. Shaping into balls before pressing results in perfectly smooth cookies, edges and all. (If you don't mind a less smooth look, just press the scooped dough down. That's what I often do!) Place 3 inches apart on cookie sheets lined with parchment. With your fingers, flatten into a 2 1/4-inch round (or use a fork to flatten each in a crisscross pattern into a 2 1/4-inch round). Bake for about 12 minutes, or until lightly golden.

5 Remove to wire racks to cool completely. Store in airtight container. 

* If you don't have one of these 7/8 Ounce Size 40 Stainless Steel Round Squeeze Disher, you need to get one now! How do people make cookies without it!

Disclosure: We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon .com and affiliated sites. We are a ThermoWorks affiliate, earning a small commission at no cost to you on purchases made through our links. This helps cover some of the costs of running the blog. Thank you for your support.

Jean