Tag Archives: Cookies

Earl Grey Tea Shortbread

Buttery complex cookies with a hint of smoky bergamot flavor from Earl Grey tea.
About 32 cookies
Shopping List

2 sticks unsalted butter
3/4 cup sugar
2 cups unbleached all-purpose flour
2 TBL Earl Grey tea

In a medium-sized bowl, cream together

  • 2 sticks (8 ounces, 1 cup) unsalted butter
  • 3/4 cup sugar
  • 1 tsp salt

with a mixer or by hand. Add

  • 2 cups unbleached all-purpose flour
  • 2 TBL Earl Grey tea (about 6 teabags if you don’t have loose tea)

and blend until the mixture resembles fine cornmeal. Form the dough into a long roll, 1 1/2 to 2 inches in diameter, cover with wax paper or parchment paper, and freeze until very firm.

When ready to bake, preheat the oven to 300°F. Slice the roll into cookies no thinner than 1/4 inch and prick each cookie twice with a fork. Bake on ungreased baking sheets for about 25 minutes. Watch the cookies carefully–when the bottoms are a light sand color, take them out of the oven and put them on a rack to cool completely.

You’ll find that shortbread improves with a little age. If you can resist eating them all.

Adapted from a recipe from the King Arthur Flour Baker’s Companion.

Biscotti

Perfect for dipping in vin santo or coffee
40 medium biscotti
Shopping List

280 grams all-purpose flour
120 grams sugar
150 grams mixed nuts (walnuts, almonds, blanched hazelnuts)
1 tsp fennel seeds
3 eggs
3/4 tsp vanilla extract
1 tsp baking powder

Preheat oven to 350° F. Line a baking sheet with parchment paper.

Mix

  • 2 eggs
  • 120 grams sugar
  • 3/4 tsp vanilla extract

Add

  • 280 grams all-purpose flour
  • 1 tsp baking powder
  • a pinch of salt

and knead with your hands to get a homogeneous mixture.

Before adding

  • 150 grams mixed nuts (walnuts, almonds, blanched hazelnuts)
  • 1 tsp fennel seeds

to the mixture, break the walnuts in half. Incorporate everything into the mixture.

Divide the dough into two 9″ x 2″ rectangles; they’ll be about 1/2-inch high. Beat

  • 1 egg yolk with a little water

Place each piece of dough on the parchment paper-lined baking sheet and brush each with the egg wash. Bake about 15-20 minutes, until the dough swells and has turned golden brown.

Remove the pan from the oven, reduce the temperature to 275 F. Let the logs cool a few minutes then slice each into about 20 pieces. A sharp knife and decisive cutting (not sawing) works best. Lay each slice back on the baking sheet, without the parchment paper.

Put the biscotti back in the oven for 20-25 minutes at 275° F, flipping them over halfway through so they cook and dry thoroughly.

Remove from the oven and cool on a wire rack.

Inspired by the flavors from a recipe in the “Polpo” cookbook, with technique from thefoodellers.com.

Non-Dairy Hamentaschen Dough

A nicely crisp cookie.
Makes about 30-35, depending on the size of the circles you cut.
Shopping List

2 large eggs

2/3 cup sugar

1/4 cup canola oil

1 tsp vanilla

2 1/4 cups flour

1 tsp baking powder

This dough produces a cookie with just enough crispness! It’s become our favorite, and we’ve tried a lot of recipes over the years. Our favorite fillings are the very traditional Poppy Seed Filling and Prune Filling, but you can be creative.

Mix together in a bowl

  • 2 1/4 cups flour
  • 1 tsp baking powder
  • 1/4 tsp salt

In the bowl of a mixer (or large bowl, by hand) beat

  • 2 large eggs

Add and mix completely

  • 2/3 cup sugar
  • 1/4 cup canola oil
  • 1 tsp vanilla

Add the dry ingredients and mix just until a uniform dough forms. If the dough doesn’t hold together, sprinkle a bit of water in and continue to mix; if it seems to wet, work in a bit of extra flour.

You can use the dough right away but I often make all the fillings and dough the day before and refrigerate them. The baking happens the next day with the help of some friends.

To make the hamentaschen, preheat the oven to 325º F. Roll the dough to the desired thickness. Under 1/8-inch gives crisp, thin cookies, but you can make them up to 1/4-inch thick. Place the filling, ATTN wet 3 places where you’ll form corners with a bit of water and form the triangles. This dough has a bit more leavening than some of the other doughs I have tried: if you don’t seal the corners they will pop open! Place the cookies on an oiled sheet pan, leaving a bit of space between them.

Make an egg glaze by beating together

  • 1 egg
  • 2 tsp water

When the cookies are ready to go in the oven, brush them with the glaze and bake for about 18-20 minutes. The timing will vary according to your oven, the thickness of the dough and how dark you like the dough to get.

Remove from oven and let cool on sheet for a couple minutes before transfering to racks to complete cooling. These will get soft if you put them in a closed container so we leave them on the counter for a day or two. They don’t last much longer than that at our house unless I make a huge batch, in which case I have frozen them successfully.

Adapted from a recipe by Torey Avey.

Cantucci/Biscotti

A version of the best-known Italian cookies.
Makes about 30 human-sized cookies.
Shopping List

2 eggs

125g white sugar

1/2 tsp vanilla extract

1 tsp sesame seeds

1/2 tsp fennel seeds

200g flour

11/2 tsp baking powder

125ml (1/2 cup) canola oil

175g mixed nuts (walnuts, pistachios, almonds, etc.)

Mix together in a bowl

  • 1 egg
  • 1 egg white
  • 125g white sugar
  • 1/2 tsp vanilla extract
  • 1 tsp sesame seeds
  • 1/2 tsp fennel seeds

In a small bowl, combine

  • 200g flour
  • 11/2 tsp baking powder

Stir the flour mixture into the batter. When mixed completely, add (ATTNby hand only)

  • 175g mixed nuts (walnuts, pistachios, almonds, etc.)

Preheat oven to 400ºF. Cover a large baking sheet with parchment paper and form 2 logs, about 10 inches long and 3 inches wide. They will be just under an inch high. Bake 20 minutes or until golden outside. Remove from oven. Reduce the oven temperature to 225º F immediately.

As soon as you can handle the cooked cakes, remove from the sheet, slice cross-wise into pieces about the width of a finger. Place pieces on rack, set the rack on a baking sheet and bake until dry and the cut sides start to show some color. This will take about 20 minutes, maybe a bit longer.

Adapted from a recipe in the cookbook Polpo by Russell Norman.

Honey Cake Crisps

A crunchy twice-baked cracker-cookie, inspired by Trader Joe's Ginger Crisps and my grandmother's honey cake. There is a vegan version given as well.
Makes many dozens, depending on the thickness of the slices.
Shopping List
21/4 cups flour

3/4 tsp baking powder

3/4 tsp baking soda

1/2 tsp ground ginger

1/4 tsp ground nutmeg

1/4 tsp ground cinnamon

1/8 tsp ground cloves

1 cup of broken-up pieces of pecans

1 egg

1/3 cup brown sugar

1/3 cup canola oil

3/4 cup honey

3/4 cup tepid, strong coffee (or 2 TBL instant espresso coffee)

If you want to make a vegan version of this recipe, see the note at the end.

Butter and flour a 9x5x3-inch loaf pan. Preheat oven to 325º F. Brew

  • 3/4 cup strong coffee

ATTN Alternatively you can dissolve 2 TBL instant espresso coffee in 3/4 cup hot water. Set the coffee aside and let it cool to room temperature.

In a small bowl, combine

  • 21/4 cups flour
  • 1/2 tsp salt
  • 3/4 tsp baking powder
  • 3/4 tsp baking soda
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cinnamon
  • 1/8 tsp ground cloves

ATTN I replaced half the flour with whole wheat and will use 100% whole wheat next time. Adjust the mix of spices to your liking.

In the mixer, beat

  • 1 egg
  • 1/3 cup brown sugar
  • 1/3 cup canola oil (or other neutral oil)
  • 3/4 cup honey

Add half of the dry ingredients and mix as little as needed to blend everything together. Add the tepid coffee and as soon as that’s mixed in, beat in the remainder of the dry ingredients. By hand, stir in

  • 1 cup of broken-up pecan (or walnut) pieces

Place the batter in the prepared loaf pan. Bake for about 75 minutes or until a cake tester comes out completely dry. If the top gets dark after about 50 minutes, cover the top loosely with foil. The cake will be over-baked by normal standards but it will make it easier to slice.

Cool the cake in the pan for 10 minutes and then remove from the pan and transfer to a rack. When it’s completely cooled, cut the cake lengthwise, then cut super-thin slices. I have an electric slicer to it was pretty easy to do.

Place the slices on wire racks and bake in a 200º F oven until thoroughly dry. Turning them over once at the midpoint will speed the drying process. Slices that sat out overnight were dry in 20 minutes; freshly cut slices took about 40 minutes to dry.

To make a vegan version, instead of the egg, beat (with a whisk)

  • 1/4 cup liquid from cooked (or canned) beans
  • 1/4 tsp cream of tarter

When it becomes foamy, add in

  • 1 tsp sugar

The mixture will thicken but don’t try to turn it into anything thick and fluffy (although that’s possible to do). Use this in place of the egg in the recipe above.

Adapted from a honey cake recipe in Maida Heatter’s Book of Great Desserts.

Cranberry Walnut Buckwheat Shortbread

Tasty, simple, and quite delicate. Also vegan and gluten-free.
Makes about 30 cookies

Shopping List

1/2 cup coconut oil (or substitute Crisco, vegan margarine, etc.)

1/4 cup maple syrup

1 tsp vanilla extract

1 cup buckwheat flour

1/2 tsp cinnamon

1 cup finely chopped walnuts

1/2 cup dried cranberries

Preheat the oven to 350º F and lightly grease five 4-inch tart pans (see note at end).

In a stand mixer, combine

  • 1/2 cup coconut oil
  • 1/4 cup maple syrup
  • 1 tsp vanilla extract

Add

  • 1 cup buckwheat flour
  • 1/2 tsp salt
  • 1/2 tsp cinnamon

Mix until the dough is smooth. Add

  • 1 cup finely chopped walnuts
  • 1/2 cup dried cranberries

and mix on low to incorporate. Press the dough into the tart pans and bake for 20 minutes, or until starting to get dark around the edges. Slice each into 6 triangles while still warm, then let cool completely.

Note: The original recipe (adapted from Gluten-Free and Vegan Holidays by Jennifer Katzinger) calls for one 9-inch tart pan, sliced into 10 triangles. These light, fragile cookies break easily which is why I suggest smaller pans and cookies.

Hazelnut Sticks

Crunchy with a strong hazelnut flavor. And they're easy: the nuts don't have to be toasted or skinned.
Makes about 40 cookies

Shopping List

2/3 cup raw hazelnuts

11/4 cups unbleached all-purpose flour

scant 1/2 cup sugar

6 TBL unsalted butter

1 tsp vanilla extract

Line the bottom and sides of a 9×5 loaf pan with foil. (See note at the end of these directions for how to do this painlessly.)

In a food processor, combine

  • 2/3 cup raw hazelnuts (with skins still on them)
  • 11/4 cups unbleached all-purpose flour
  • scant 1/2 cup sugar
  • 1/4 tsp salt

Pulse until the hazelnuts are finely chopped. Cut

  • 6 TBL cold unsalted butter

into 1/2-inch cubes, add to the food processor and pulse until the mixture looks like coarse crumbs. Combine

  • 1 tsp vanilla extract
  • 2 TBL cold water

and drizzle into the processor bowl. Pulse just until the mixture resembles damp crumbs – it shouldn’t be a smooth mass, but it should stick together when pressed. Dump the mixture into the lined loaf pan and spread it evenly. Press it very firmly and compactly. Fold the foil over the dough and wrap it tightly. Refrigerate for 2 hours or overnight.

Preheat the oven to 350ºF. Position racks in the upper and lower thirds of the oven. Grease two cookie sheets.

Unwrap the dough and transfer it to a cutting board. Use a long sharp knife to cut the dough crosswise into 1/4-inch (or thinner if possible) slices. Use the knife to transfer each slice to the greased cookie sheets, placing the slices 1 inch apart. The slices will be fragile and require the support of the knife in transit.

Bake for 12 to 18 minutes, until the cookies are golden with golden brown edges. Rotate top to bottom and front to back halfway through for even baking. With a metal spatula, transfer the cookies to a rack to cool. May be kept in an airtight container for several days.

Variation: Almond Sticks

I just substituted 2/3 cup raw almonds for the hazelnuts. But I didn’t think the almond flavor was strong enough; next time, I’m going to use almond extract in place of the vanilla, or half almond/half vanilla.

NOTE: ATTN To line pan with foil: Invert the pan, cover it with a piece of foil 4 inches longer and wider than the bottom of the pan, and with your hands press down on the foil around the sides and the corners to shape it like the pan. Dampen the inside of the pan slightly. Without tearing, press the foil into place in the pan.

 

Kiffling (Wedding Cookies)

Rich crescent-shaped almond cookies with a light, crunchy texture. Despite the powdered sugar, they're not too sweet. They're easy to make.
Makes 3 dozen
Shopping List
1/2 pound (2 sticks) butter
1/3 cup sugar
8 oz almonds (unroasted, skins on)
2 cups cake flour
1/2 tsp vanilla extract
3/4 cup confectioner’s sugar, for dusting

These cookies have a delicious crumbly texture. I’m not a fan of confectioners’ sugar, but the coating on the on the outside works perfectly.

Using a mechanical grinder (meat, nut, whatever), grind

  • 8 ounces almonds

I suppose you could use 8 ounces of almond flour, but leaving the skins on provides a darker result and more flavor.

In a bowl, cream

  • 1/2 pound (2 sticks) butter

Add

  • 1/3 cup sugar
  • 1/2 tsp vanilla

When thoroughly mixed, add the ground almonds. Then blend in

  • 2 cups cake flour

to make a uniform dough. ATTN Using cake flour provides the cookies with a better texture. Place the covered dough in the refrigerator for 1-2 hours.

Preheat the oven to 325º F. After the dough has rested, measure out uniform pieces. I  used a scale and aimed for 22g pieces: they’re a little bigger than I’d have liked because (to my surprise) the dough rose a bit as it baked. You can just use a spoon or approximate uniform pieces with your eye: ATTN that’s better for your mental health.

Line two cookie sheets with parchment paper. Form crescents, making sure they taper down at the points. Place the cookies on the parchment-lined pans: they can be fairly close because they don’t expand much.

Kiffling waiting to go into the oven.
Kiffling waiting to go into the oven.

Bake for about 12 minutes and then check on them. If you need to rotate the racks or swap the racks top to bottom. Keep an eye on them until they are golden. At the size I made the cookies they took about 22 minutes to bake, but your timing may vary. You definitely want the cookies watch the cookies until they take on a nice color.

When the cookies come out of the oven, coat them in confectioners’ sugar. The cookies can break, so my approach was to dust them using a strainer with confectioners’ sugar right over the cookie pans. Then I used a spatula to move the cookies over a little to place the bottoms onto some of the spare sugar on cookie sheet.

Some people dust them a second time after they cool, but it’s more sugar than I like.

From my sister, Mindy, who probably got it from a family friend.

 

Rum Balls

Easy: no baking involved.
Makes about 30 cookies

Shopping List

about 11/2 cups vanilla wafers

about 5 ounces pecans

2 TBL cocoa

about 11/2 cups confectioners’ sugar

 

If you have a food processor, it will make chopping the nuts and pulverizing the vanilla wafers, but do each one separately. Next time I make this I’m going to grind the pecans instead of chopping them.

Measure together in a bowl

  • 1 cup (95g) of vanilla wafer crumbs
  • 1 cup (135g) finely chopped pecans
  • 1 cup (110g) confectioners’ sugar
  • 2 TBL (10g) cocoa powder

Stir to combine ingredients. Add

  • 1/4 cup rum or bourbon
  • 2 TBL corn syrup

Mixture should be refrigerated a couple hours (or overnight) to allow the dry ingredients to fully absorb the liquid. Roll into small balls. (I overthought this and weighed them to target about 14g each.) Roll in confectioners’ sugar. Store in refrigerator.

NOTE: The original recipe made double this quantity, and Betty suggested making half with cocoa and half without cocoa.

From a dear family friend, Betty Rosen. I get a smile on my face every time I think about her.

 

Chestnut Honey Shortbread

 

  • 1 1/2 cups flour
  • 1/2 cup white rice flour
  • 2/3 cup sugar
  • 1 tsp kosher salt
  • 1 1/2 sticks unsalted, cold butter, cut into 1-inch chunks
  • 1 TBL chestnut honey

Preheat oven to 325 F.

Pulse together the flours, sugar and salt in a food processor. Add the butter and honey and pulse to fine crumbs. Pulse a few more times until some of the crumbs start to come together, but don’t overprocess. The result will be like powdery crumbs when done, not at all like dough.

Press the “dough” into an even layer in an ungreased 9 x 13 pan, pressing fairly firmly to compact the dough. Bake until golden brown, 25-30 minutes. Transfer to a rack to cool.

Cut into bars, ATTN while still warm.

Based on a recipe from Melissa Clark.

ANZAC Biscuits

And now the short history lesson, for those of you who were playing hooky that day: ANZAC stands for Australian and New Zealand Army Corps, the forces that fought in the First World War. You remember: the Great War, the War to End All Wars and all that?

Makes about 4 dozen

  • 1 cup flour
  • 1 cup sugar
  • 1 cup rolled oats
  • 1 cup coconut
  • 1/2 cup (1 stick) unsalted butter
  • 1 tablespoon golden syrup (see tip)
  • 1 teaspoon baking soda

Grease a baking sheet. Preheat oven to 350°. Combine

  • 1 cup flour
  • 1 cup sugar
  • 1 cup rolled oats
  • 1 cup coconut

Melt together

  • 1/2 cup (1 stick) unsalted butter
  • 1 tablespoon golden syrup

Combine

  • 2 tablespoons boiling water
  • 1 teaspoon baking soda

and add to the butter mixture. Mix butter mixture and dry ingredients. Add a little more water if the mixture is too dry.

Drop teaspoons of mixture onto tray, allowing room for spreading. Bake for 10 to 15 minutes or until golden. Allow to cool on tray for a few minutes before transferring to cooling racks.

ATTN Golden syrup is a thick, amber-colored form of inverted sugar syrup. The best-known brand in the UK is Lyle’s Golden Syrup, which is now distributedin the U.S. If you can’t find it, look for King brand syrup or substitute a mixture of honey and corn syrup.

From an original recipe provided by Bob Lawson, an ANZAC present at the Gallipoli landing.

Mexican Chocolate Icebox Cookies

Chocolate, cinnamon and not too much sugar. Oh yeah, cayenne!
Makes 40 cookies

Shopping List

11/2 cups sifted flour

3/4 cup unsweetened cocoa powder, preferably Dutch process

Generous pinch of cayenne

3/4 teaspoon cinnamon

6 ounces (11/2 sticks) unsalted butter

11/2 teaspoons vanilla extract

1 cup sugar

1 large egg

Sift together

  • 11/2 cups sifted flour (210g)
  • 3/4 cup unsweetened cocoa powder (62g)
  • 1/4 teaspoon salt
  • generous pinch of finely ground black pepper
  • generous pinch of cayenne
  • 3/4 teaspoon cinnamon

and set aside. In the large bowl of electric mixer, cream

  • 6 ounces (11/2 sticks) unsalted butter

Add

  • 11/2 teaspoons vanilla extract
  • 1 cup sugar

and beat to mix thoroughly. Beat in

  • 1 large egg

Turn mixer to low speed and gradually add the sifted dry ingredients, scraping the bowl with a rubber spatula and beating only until mixed. Toward the end of the mixing, if the dough starts to crawl up on the beaters, remove the bowl from the mixer and finish mixing with a spatula.

Lightly flour a cutting board or counter. Turn the dough out onto the board. Lightly flour your hands and shape the dough into a cylinder about 10 inches long and 2 inches in diameter. Try to make this as even in diameter as you can.

Wrap the cylinder of dough in wax paper and place it in the freezer until firm (or keep it frozen for as long as you like).

Before baking, adjust two racks to divide the oven into thirds and preheat oven to 375°. Unwrap the dough and place it on a cutting board. With a paring knife and a ruler, place marks every 1/4-inch down the length of the cylinder. With a sharp, heavy knife, cut 1/4-inch slices. Place the slices 11/2 to 2 inches apart on unbuttered cookie sheets; the cookies will spread a bit as they bake.

Bake 10 or 11 minutes, reversing the sheets top to bottom and front to back once during backing to insure even browning. The cookies are done when they feel almost firm to the touch. ATTN Watch them carefully to be sure they do not burn. If you bake only one sheet at a time, bake it on the upper rack; the cookies will bake in less time with only one pan in the oven, so watch that they do not burn.

Let them cool for a few seconds on the sheets until firm enough to transfer to a wire rack. Then, with a wide metal spatula, transfer the cookies to racks to cool.

Store cookies in an airtight container. They freeze well.

Adapted from Maida Heatter’s Book of Great Chocolate Desserts

Gingerful Biscotti

These are crisp, spicy and they’d last a long time if they weren’t so addictive.

Makes 60 to 70 biscotti

4 ounces (1 loosely packed cup) crystallized ginger

7 ounces (11/4 cups) whole almonds, blanched or unblanched

3 cups sifted flour

3/4 teaspoon baking soda

3/4 teaspoon baking powder

11/4 teaspoon finely ground white pepper

1 teaspoon ground ginger

1/2 teaspoon ground cinnamon

1/2 teaspoon ground mustard powder

1/4 teaspoon ground cloves

1/2 cup sugar

3 large eggs

1/2 cup honey

Cut

4 ounces (1 loosely packed cup) crystallized ginger

into thin slices and then crosswise to make pieces about the size of small green peas. Scissors may make this task easier. Set aside.

Toast

7 ounces (11/4 cups) whole almonds, blanched or unblanched

in a shallow pan in a 350° oven for 12 to 15 minutes, until lightly colored, stirring once during toasting. Set aside to cool

Into a large bowl, sift together

3 cups sifted flour

3/4 teaspoon baking soda

3/4 teaspoon baking powder

1/4 teaspoon salt

11/4 teaspoon finely ground white pepper (or 1 teaspoon purchased ground white pepper, since it packs down while standing and doesn’t taste as good anyway)

1 teaspoon ground ginger

1/2 teaspoon ground cinnamon

1/2 teaspoon ground mustard powder

1/4 teaspoon ground cloves

1/2 cup sugar

Stir in the crystallized ginger and nuts. In a small bowl, beat together

3 large eggs

1/2 cup honey

and add to dry ingredients. Stir until the dry ingredients are completely moistened. Place two 18- to 20-inch lengths of plastic wrap on the counter. Form two strips of the dough, one on each piece of plastic wrap. Do this by spooning half of the dough by heaping tablespoonfuls in the middle, lengthwise, of each piece of plastic wrap to form strips about 13 inches long. Flatten the tops slightly by dipping a large spoon in water and pressing down on the dough with the wet spoon. Keep wetting the spoon to work the dough more easily, as the dough is sticky.

Lift the two long sides of one piece of plastic wrap, bringing them together on the top of the dough. Press the plastic wrap in place on the top, and, using your hands, smooth the dough to form an even strip about 13 to 14 inches long and 21/2 to 31/2 inches wide and no thicker than 3/4 inch high. If any air bubbles form, pierce a small hole with the tip of a sharp knife to let the air escape, then press on the plastic wrap to spread the dough into that space. Shape both strips, place on a cookie sheet and freeze for at least an hour or until firm enough to unwrap (or as much longer as you wish).

To bake, adjust two racks to divide the oven into thirds and preheat oven to 300°. Line two large cookie sheets with baking parchment or aluminum foil, shiny side up. Place one strip of dough diagonally on a lined sheet, and slowly peel the plastic wrap off the dough. Repeat with the second strip of dough and the second cookie sheet.

Bake for 50 minutes, reversing the sheets top to bottom and front to back once during the backing to insure even baking. These will turn quite dark during baking.

Reduce the oven temperature to 275° and remove the sheets from the oven. Immediately—carefully and gently—peel the parchment or foil away from the backs of the strips and slice the strips while they are still very hot. On a cutting board, use a clean towel to hold a strip in place and slice with a serrated knife. Slice on an angle; the sharper the angle, the longer the cookies, and the more difficult it will be to slice them very thin. Do your best. Cut them about 1/4 to 1/3 inch wide. ATTNI have an electric slicer and it lets me make incredibly thing biscotti.

Place the slices on a cut side on the cookie sheets; don’t worry about leaving any room between the biscotti. Bake at 275°or about 25 minutes. (If you re-bake the biscotti one sheet at a time they will bake in a bit less time.) Because these are so thin, you will not need to turn them upside down during the second baking, but you should reverse the sheets top to bottom and front to back once during the baking. Bake just until dry; you will need to test them when they are cool to know if they are crisp enough. Do not overbake.

Store in an airtight container after they cool.

Adapted from Maida Heatter’s Brand-New Book of Great Cookies

Oatmeal Shortbread

Real chew-food: the uncooked oats are delicious and not overly sweet.

Makes one 9×13-inch pan, about 24 pieces

31/2 cups rolled oats (not quick-cooking oats)

2/3 cup sugar

1/4 cup white or whole wheat flour

3/4 cup butter, softened

1/2 tsp salt

1 teaspoon vanilla

Heat oven to 325° F. Combine all the ingredients in a bowl with a wooden spoon or your fingers. Butter a 9×13-inch pan and put the dough in it, pressing down and evenly distributing dough. Bake 30 minutes. When cool, cut into squares.

Adapted from The New York Times Natural Foods Cookbook

Quick Chocolate Wafers

Preheat oven to 350 F convection.

Sift together (through a strainer) 1 cup + 2 TBL flour, 2/3 cup cocoa and 1/2 tsp baking soda. In a medium saucepan, melt 11/2 sticks (3/4 cup) butter. When thoroughly melted, add 1 cup sugar and 1/4 cup corn syrup. Stir and remove from heat. Stir for one minute to help some of the heat dissipate. Add 1 beaten egg. When incorporated, add the dry ingredients. Add 11/2 tsp vanilla.

Form into 11/4” diameter balls (I have a 11/2 tsp scoop that does this), and place onto parchment paper-lined baking sheets. Bake for 11 minutes. Cookies will fall after they come out of oven and form chewy chocolate wafer. Baking them a little longer will produce crisper cookies. Let rest for 2-3 minutes before removing to a rack to cool. Makes about 5 dozen small cookies.

NOTE: the dough will get stiffer the longer it sits and this will change the way the cookies come out. I prefer to work quickly but the cookies are great either way.