Posts Tagged ‘cookies’

Cookies and milk for Santa Claus: easy, fast blondies recipe

December 25th, 2010

blondies for santaHow embarrassing is it, when you write a blog with the work “baking” in it, and your son’s idea of baking cookies is to break apart grocery-store premade dough, put it on a baking sheet in the oven, and, voila, chocolate chip cookies? That was Carter’s plan when he woke me up at 7 a.m. to get Santa’s snack ready. (He never, ever sleeps in on weekends. And he never, ever wakes up Daddy.)

I have fought off my cookie-baking phobia (remember the chewy oatmeal chocolate chip cookies) in the past, and on Christmas Eve, I was determined that the cookies were going to be homemade. It was the only option anyway, since I had no premade dough on hand. We made blondies. Yes, I took a shortcut opting for bar cookies and skipping doling out dough. Worse, though, I planned to cut them into squares. Carter saw that as an attempt to thwart his next notion about making cookies: once, you actually make the dough, cookie cutters follow.

Fortunately, the dough was soft enough that he could cut out a stocking, a gingerbread man (always seems sexist to say that, but “person” just doesn’t seem the same), a star, a tree, and a squiggly circle, the last compliments of his PlayDoh set. All for Santa Claus.

Tonight, Carter was following Santa’s progression online. When Santa got closer to California, Carter popped out of bed to remind me to pour milk for Santa. We had enough trimmings and squares to nibble on with Grandpa and Aunt Janet, and to share with neighbors. So to all, it was a good night. Hope yours was, too.

Santa’s Blondies

2 cups flour
1 teaspoon baking powder
3/4 teaspoon salt
1/4 teaspoon baking soda
10 tablespoons (1 1/4 sticks) unsalted butter
2 cups (packed) golden brown sugar
2 large eggs
1 tablespoon vanilla
3/4–1 cup chocolate chips

Preheat oven to 350°F. Butter a 13 x 9 x 2-inch baking pan.

Whisk together flour, baking powder, salt, and baking soda in a mixing bowl. Melt butter and pour into a separate mixing bowl. Add sugar to butter and whisk to blend. Whisk in eggs one at a time and then vanilla. Add flour mixture in several small batches until incorporated.

Spread batter in baking pan. Sprinkle with chocolate chips. Bake until the edges are browning and a tester inserted into center comes out with moist crumbs attached, about 25–30 minutes. Be careful not to overbake. Cool and cut into squares or use cookie cutters to cut out shapes.

Kid tip: To grease the pan, Carter likes to “paint” the butter on with a silicone pastry brush, which may appeal to other kids.

Adapted from Epicurious Blondies with Pecans and Chocolate Chips

Cookie phobia

July 5th, 2009

Elyse suggested making star cookies with Carter for the Fourth of July. We just did it a day late and combined it with a photo shoot for Baking with Carter. Guess which Carter liked better?

I took advantage of having Cousin Elyse here to get a blog photo, which isn’t an easy feat with a four-year-old. But she did it.

I confess, for all the baking I do, it’s highly unusual for me to make cookies. The reluctance dates back decades to less-than-successful tries as a child. (Yes, my mom let us loose in the kitchen at a young age.) There were the ginger snaps ran, the Tollhouse attempts burned, and the stiff dough was just too hard to mix by hand. Besides, ginger snaps were my great Aunt Frances’s specialty, and chocolate-chip cookies were my sister Margaret’s.

Fast forward to today. I realize how silly my fear of cookies has been—now that I have a KitchenAid stand mixer (wedding present from some dear siblings). It does all the hard work! Combine it with an Alton Brown recipe, a star cookie cutter from the PlayDoh set, and red sprinkles. We were so set.

Sugar Cookies
Recipe by Alton Brown
Show: Good EatsEpisode: The Cookie Clause

3 cups all-purpose flour
3/4 teaspoon baking powder
1/4 teaspoon salt
1 cup unsalted butter, softened
1 cup sugar
1 egg, beaten
1 tablespoon milk
Powdered sugar, for rolling out dough

Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in large bowl of electric stand mixer and beat until light in color. Add egg and milk and beat to combine. Put mixer on low speed, gradually add flour, and beat until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.

Preheat oven to 375F degrees.

Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut into desired shape, place at least 1-inch apart on greased baking sheet, parchment, or silicone baking mat, and bake for 7 to 9 minutes or until cookies are just beginning to turn brown around the edges, rotating cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack. Serve as is or ice as desired. Store in airtight container for up to 1 week.