C is for Cookie

Minutes before I injured my shoulder in December, I had just finished 3 sheet trays full of toffee to give away to friends and relations.  The chocolate on one of the trays didn't adhere correctly, and I've said before, I'm not a food scientist, so I'm not sure where we went wrong here.  We were left with a tray full of perfectly good toffee with mottled looking chocolate, so Dr. C. broke it up for me (picture Oral Surgeon with hammer and chisel!) and then we vacuum sealed it with the thought I could use it in cookies and brownies, maybe even break it up to garnish a cake. 

I've been a fan of Tate's Bake Shop for years; their crispy, deliciously buttery, chocolate chip cookies are awesome!  Kathleen Kings' Cookbook, The Tate's Bake Shop Cookbook is also awesome, with every recipe working perfectly.  And, guess what?  She uses SALTED butter! I'm sure the bakers of this world are hyperventilating! 
I came across a recipe in the book Pecan Toffee Cookies and adapted it to use my almond toffee, and these cookies are PDG!  I'll be leaving them for Dr. C tonight when I go to teach a Super Bowl Class at Great News. 

Almond Toffee Cookies
Makes about 48 two-inch cookies

1 cup (2 sticks) salted butter, softened
1 cup firmly packed dark brown sugar
1/4 cup white sugar
1 large egg
2 teaspoons vanilla paste, or vanilla extract
1 1/2 cups all purpose flour
1 teaspoon baking soda
1 1/2 cups instant rolled oats
2 1/2 cups coarsely chopped almond roca, or toffee (if your toffee doesn't have nuts in it, add 1/2 cup chopped almonds or pecans)


Preheat the oven to 350 degrees and line 4 baking sheets with silicone baking liners, or parchment paper. 
In the large bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugars until creamy.
Add the egg and vanilla, and beat until the mixture appears curdled. 
Add the remaining ingredients, and beat until the ingredients are combined (about 3 minutes)  

Using a small portion scoop, place the dough on the prepared baking sheets, about 2 inches apart. 

Bake for 12 to 15 minutes, until the edges are browned, and the interior of the cookies are set.

Remove from the oven, and allow to cool on the cookie sheet on a wire rack for 2 minutes before removing and cooling completely on the wire rack. 
The cookies can be stored airtight at room temperature for up to 3 days, or can be frozen for 2 months.  

Cook's Note:  Toffee Chips, and certain candies will not melt when you bake with them; because this was homemade toffee, it melted, and so we had a bit of hard caramel when the cookies were baked---what's not to love about that extra crunch???
Enjoy your day!

C is for cookie

 
Today is Cookie Monster's 41st birthday.  Cookie and I have had a thing since I discovered him on Sesame Street many years ago; he and I share a common love of cookies, and we love to spell!!
Some of my favorite episodes of Sesame Street were when Cookie would be looking for something that rhymed with another word, and he could never find it even though it was right in front of him. For a great video go here.
In honor of Cookie's birthday I'm going to share a recipe for Cranberry Bliss Bars; you may have had these at Starbucks, I think mine are a bit better since the Starbucks pastries usually taste pretty wet, like they are defrosted.  No one will be able to resist these and when you have a cup of tea or coffee and treat yourself to one of these, remember to wish Cookie Monster a happy birthday!  I'll be back tomorrow with more, until then, have a safe night.

Cranberry Bliss Bars

Makes about forty 2-inch bars

Bars

1 cup (2 sticks) unsalted butter, melted

1 cup firmly packed light brown sugar

1/2 cup granulated sugar

4 large eggs

2 teaspoons orange orange extract

2 1/2 cups unbleached all-purpose flour

2 teaspoons baking powder

1/2 teaspoon ground ginger

1/2 teaspoon pumpkin pie spice

3/4 cup unsweetened dried cranberries

3/4 cup chopped white chocolate  

1. Preheat the oven to 350°F. Line a 15 x 10-inch jelly roll pan with a silicone liner, aluminum foil, or parchment paper.  If you are using foil or parchment, coat it with nonstick cooking spray.
2. To make the bars, with an electric mixer, beat together the butter, brown and granulated sugars, eggs, and orange oil in a large bowl  until combined.
3. Add the flour, baking powder, and spices and beat until the flour begins to blend into the batter, 45 seconds to 1 minute. 
4. Add the cranberries and chocolate, stirring just to blend and being careful not to over mix.
5. Spread in the prepared pan and bake until a skewer inserted in the center comes out with a few crumbs adhering to it, 15 to 17 minutes.  Remove from the oven and let cool completely in the pan on a rack. 

Creamy Orange-and-White Chocolate Frosting

One 8-ounce package cream cheese, softened

6 tablespoons (3/4 stick) unsalted butter or margarine

4 cups confectioners’ sugar

1 teaspoon orange extract

1/4 cup unsweetened dried cranberries

1/4 cup chopped white chocolate

1. To make the frosting, with an electric mixer, cream together the cream cheese and butter in a large bowl until fluffy, or process them in a food processor.
2. Add the confectioners’ sugar and orange oil and beat or process until the frosting reaches a spreadable consistency. Spread it evenly over the cooled bars.
3. Sprinkle with the 1/4 cup of cranberries and white chocolate chips.

Garnishes and Drizzles

8 ounces white chocolate, chopped

2 tablespoons unsalted butter

1. To make the drizzle, in the top of a double boiler set over simmering water, melt the chopped white chocolate with the butter, stirring until smooth. 
2. Drizzle over the frosting in a decorative pattern.
3. Do-Ahead: At this point, you can cover and refrigerate for up to 3 days or freeze for up to 6 weeks.