Chewy Chocolate Meringues

     Young chefs are all about pushing culinary boundaries and breaking the rules. I think it's wonderfully fun when food's external experience leads the taster to expect something far from what's actually within; from a colorful 4th of July flag cake to shockingly tasty Earl Grey eclairs, playing around with expectations versus reality is what keeps things interesting!
     Upon first glance, these cookies appear to be traditional chocolate meringues, light and airy and crunchy. As soon as you take a bite, however, you realize that the inside is chewy and rich and incredibly tasty. I took these to a New Year's party, and they were the perfect culinary start to 2015.

Wishing you all a happy, healthy, crazy, delicious year!
     Enjoy!

Chewy Chocolate Meringues

(slightly adapted from Bakerella)

4 large egg whites
1 cup sugar
2 1/2 tablespoons cocoa powder

2 oz bittersweet chocolate, finely chopped

 

Preheat oven to 350 degrees.

Line baking sheets with parchment paper.

In a clean, dry heatproof bowl, whisk together egg whites and sugar. Set over, but not touching, simmering water in a saucepan.

Whisk constantly until the sugar is completely dissolved and remove from heat.

Beat the eggs on high using a mixer fitted with a whisk attachment. Beat until stiff and glossy.

Sift cocoa over the meringue. Sprinkle chopped chocolate on top.

Fold together gently with a spatula until combined.

Use a scoop to drop even amounts of batter onto prepared baking sheets about two inches apart. (I used a 1.5" scoop and got about 2 dozen cookies.)

Bake for about 8-9 minutes. Rotate the pans and bake for another 8-9 minutes, until the cookies are puffed and have a few cracks.

Transfer the cookies, leaving them on the parchment paper, to wire racks to cool.

Browned Butter White Chocolate Chip Cookies

 On the first day of my freshman year of high school, I was simultaneously more nervous and more excited than I think I had ever been. Coming from a tiny school where I knew the names of everybody in the building (and probably those of their parents, too), stepping into a school holding over 2,500 people every day was a bit of a shock. I knew hardly anybody, I got lost multiple times, and I feared that the next four years would be the longest of my life.

 It could only get better from there, and I quickly made friends and came to know and love my new teachers and classes. Days rushed by and blurred into weeks, months and years; and now, I'm a senior spending my Sundays writing college application supplements. It seems like five minutes ago that I was trying to write my first essay for an intimidating English teacher I was determined to prove myself to.

My friend who graduated this spring recently advised me to really appreciate every minute of this coming year, because it will go by faster than I realize. I know that in the blink of an eye, I'll find myself in my college dorm, looking back on this post and laughing at myself; and while I can't wait to start that new, exciting part of my life, I'm also trying to hang onto the little things I won't have anymore in a year. One of these being the ability to make delicious cookies for a school club meeting late at night, just because I feel like it - without getting lost trying to find my dorm's kitchen.
Enjoy!

Browned Butter White Chocolate Chip Cookies

(adapted from Joy the Baker)

                                                             2 1/4 cups all-purpose flour
                                                                        1 teaspoon salt
                                                                  1 teaspoon baking soda
                               1 cup (2 sticks) unsalted butter, softened to room temperature
                                                          1 cup packed light brown sugar
                                                          2 teaspoons pure vanilla extract
                                                                    1 teaspoon molasses
                                                                1/2 cup granulated sugar
                                                                             1 large egg
                                                                        1 large egg yolk
                                                               1 cup white chocolate chips
                                                               coarse sea salt for sprinkling

In a medium bowl, whisk together flour, salt and baking soda.  Set aside.
Start by browning 1/2 cup (1 stick) butter.  In a medium skillet, melt butter over medium heat.  Once the butter has melted completely, it will begin to foam and froth as it cooks.  The butter will also crackle and pop.  That’s the water cooking out of the butter.  Swirl the pan occasionally, and keep an eye on the melted butter.  The butter will become very fragrant and brown bits will begin to form at the bottom of the pan.  Once the bits are an amber brown, immediately remove pan from the heat and pour browned butter (bits and all) into a small bowl.  Leaving the butter in the pan will burn it.  Allow butter to cool for 20 minutes.
In the bowl of a stand mixer fitted with a paddle attachment, cream remaining 1/2 cup of butter with brown sugar.  Cream on medium speed until light and fluffy, about 3 to 5 minutes.  Add the vanilla extract and molasses and beat until incorporated.
Once the brown butter has cooled slightly, pour the butter (brown bits and all) into the creamed butter and sugar mixture.  Add the granulated sugar and cream for 2 minutes, until well incorporated.  Add the egg and egg yolk and beat for 1 minute more.
Stop the mixer and scrape the bottom of the bowl to ensure that everything is evenly mixed.  Add the flour mixture, all at once to the butter mixture and beat on low speed until the flour is just incorporated.  Remove the bowl from the stand mixer and use a spatula to fold in chocolate chips.
Spoon batter onto a piece of parchment paper or plastic wrap and wrap into a disk or cylinder and seal at both ends.  Allow to rest in the fridge for at least 30 minutes.
Place racks in the center and upper third of the oven and preheat oven to 350 degrees F.  Line two baking sheets with parchment paper.  Scoop dough by the two tablespoonful onto prepared sheets.  Sprinkle with sea salt.  Be sure to leave about 2 inches of space between each cookie.
Bake for 12 to 14 minutes of until cookies are golden brown.  Remove from the oven and allow to rest on the baking sheet for 5 minutes.  Serve warm or allow to cool completely. 
      -makes about 2 dozen cookies

Peanut Butter Cap'n Crunch Cookies

 Cookies seem to be everybody's go-to dessert, and are definitely what I most often am asked to bake. If you think about it, they're perfect in so many ways: they're easy to make in big quantities; there are a million and one variations on the original sugar cookie; and, they please just about everybody. Oh, and (in case you didn't know), more often than not, they're delicious.

Certain cookies also tend to make people nostalgic. Everybody has that one recipe that brings back childhood memories, be it chocolate chip cookies made from a refrigerated tube of dough or decorated Christmas sugar cookies.

 Every time my dad's side of the family gets together for the holidays, it's pretty much our mission to bake as many kinds of cookies as possible. We've had our great moments and our not-so-edible, but I guess you could say this tradition instilled a certain cookie adventurism in me.

 As soon as I saw this recipe in a book my friend gave me for my birthday, I knew I had to try it - Cap'n Crunch cereal, in a cookie? With peanut butter?
 As it turns out, this little combo is a fantastic idea. The cereal gives a great crunch to the soft, chewy cookies, and the peanut butter and cinnamon manage to be perfect together. As a plus, eating sugary breakfast cereal inside of a cookie totally makes anybody feel like a 5-year-old again.
  Enjoy!

Peanut Butter Cap'n Crunch Cookies

(slightly adapted from Coolhaus Ice Cream Book)

2 sticks unsalted butter, softened
2 cups packed light brown sugar
1/2 cup crunchy peanut butter
1 large egg plus 1 egg yolk
1 teaspoon vanilla extract
3 tablespoons granulated sugar
1 tablespoon ground cinnmon
2 1/2 cups sifted pastry flour, or 2 cups sifted all-purpose flour (sift before measuring)
1/2 teaspoon kosher salt
1/2 teaspoon baking soda
1 1/2 cups Cap’n Crunch cereal

In a large bowl, mix brown sugar with butter and whisk to combine. Add peanut butter and whisk to combine. Whisk in egg and yolk, one at a time, then whisk in vanilla. Set aside.
In a small bowl, whisk together granulated sugar and cinnamon. Set aside.
In a medium bowl, whisk together flour, salt, and baking soda.
Add the flour mixture to the peanut butter mixture, mixing until just combined. Add cereal, mixing until evenly distributed. Be careful not to overmix or overcrush cereal. Refrigerate dough for at least 20 minutes.
Preheat oven to 325F, with racks in lower and upper thirds. Line two half-sheet baking pans with parchment paper. Form dough into balls about the size of whole walnuts. Roll each in the cinnamon sugar mixture before placing 2 inches apart on baking sheets.
Bake for 12 to 14 minutes, or until edges are light brown and centers are still soft; don’t overbake. Immediately transfer cookies to a cooling rack. Let cool before serving.

Nutella-Stuffed, Browned Butter, Salted Triple Chocolate Chip Cookies

As a baker and food blogger, it's important for me to always be coming up with new recipes and flavor combinations to try. Whenever I'm lacking inspiration, my friends are awesome at helping me out - obviously they get the added benefit of plates of the desserts of their choices...

Their pieces of "advice" have led to some pretty great desserts. Recent favorites have included crème brûlée, pumpkin bread, and chocolate truffles... apparently my friends have varied tastes in sweets!

My best friend tends to be very specific in her requests - I don't mind this (hello, it makes my job here about a million times easier, as I'm not good with choices), so she's gotten to the point where she simply sends me the link to a recipe. This was my favorite ever.

 

These cookies in particular were made for her in return for a favor she did me a long time ago (because I was too lazy to make them sooner and she was too indecisive to send me her choice). We've since forgotten what the favor even was, but she certainly didn't forget the batch of baked goods I owed her. When she showed me the recipe, I laughed. And then I got super excited about making it.

These are insanity in the form of a cookie, and I mean that in the greatest way possible. Imagine a batch of chocolate chip cookies. Now swap in browned butter for regular; throw in three types of chocolate chips; sprinkle the tops with sea salt; oh, and stuff them with Nutella.

Not only are these just about the most indulgent cookies ever, they're also the most delicious. My friend was super happy to get a box of these handed to her, and I may just have found a new favorite dessert.
Enjoy!

Also, these are giant. As in, the size of a jar of Nutella.

Nutella-Stuffed, Browned Butter, Salted Triple Chocolate Chip Cookies

(from Ambitious Kitchen)

2 1/4 cup all-purpose flour

1 1/4 teaspoons baking soda

1/4 teaspoon of salt

2 sticks (1 cup) unsalted butter

1 1/4 cup packed dark brown sugar

1/4 cup granulated sugar

1 large egg plus 1 egg yolk

1 1/2 teaspoons vanilla extract

1 tablespoon plain greek yogurt

3/4 cup semi-sweet chocolate chips

1/2 cup milk chocolate chips

1/2 cup dark chocolate chips

1 jar of Nutella, chilled in refrigerator

Coarse sea salt for sprinkling

Whisk together the flour, baking soda, and salt in a bowl and set aside. Melt butter in a saucepan over medium heat. The butter will begin to foam; whisk constantly. After a couple of minutes, the butter will begin to brown on the bottom of the saucepan; continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma. Immediately transfer the butter to a bowl to prevent burning. Set aside to cool for a few minutes.
With an electric mixer, mix the butter and sugars until thoroughly blended. Beat in the egg, yolk, vanilla, and yogurt until combined. Add the dry ingredients slowly and beat on low-speed just until combined. Gently fold in all of the chocolate chips.
Chill dough for 2 hours in the refrigerator.
Preheat the oven to 350 degrees F. Once dough is chilled measure about 1 1/2 tablespoons of dough and roll into a ball. Flatten the dough ball very thinly into the palm of your hand. Place about 1 teaspoon of chilled Nutella in the middle and fold dough around it; gently roll into a ball — it doesn’t have to be perfect. Make sure that the Nutella is not leaking out of the dough. Add more dough if necessary. Place dough balls on cookie sheet, 2 inches apart and flatten with your hand very slightly.
Bake the cookies 9-11 minutes or until the edges of the cookies begin to turn golden brown. They will look a bit underdone in the middle, but will continue to cook once out of the oven. Cool the cookies on the sheets at least 2 minutes. Sprinkle with a little sea salt. Remove the cooled cookies from the baking sheets after a few minutes and transfer to a wire rack to cool completely. Repeat with remaining dough.
  -Makes about 18 cookies.

Pecan Sandies

 Snow days always remind me of being in elementary school. My friends and I would cross our fingers, do our snow dances, put on our pajamas inside out, and perform any other elaborate tricks we had heard about. The next morning, we usually found ourselves back in science class, but just the excitement was worth it.
  Snow days always meant sledding, which involved getting cold and wet in the park. Ultimately, one of our moms would usually end up making us hot chocolate and cookies. These are the perfect snow day cookie - they remind me of those Keebler pecan cookies, but more buttery and flavorful. The powdered sugar dusting the tops only adds to the most delicious little-kid throwback.
  Enjoy!

 Pecan Sandies

(from Bouchon Bakery)

1 3/4 cups plus 1 1/2 teaspoons all-purpose flour (250 grams) 

3/4 cup coarsely chopped pecans (80 grams) 

4 ounces unsalted butter, at room temperature (170 grams) 

3/4 cup plus 1 3/4 teaspoons confectioners' sugar (90 grams) 

Additional confectioners' sugar for dusting

 Position the racks in the upper and lower thirds of the oven and preheat the oven to 325°F (convection) or 350°F (standard). Line two sheet pans with Silpats or parchment paper.

Toss the flour and pecans together in a medium bowl.

Place the butter in the bowl of a stand mixer fitted with the paddle attachment and mix on medium-low speed until smooth. Add the 90 grams/3/4 cup plus 1 3/4 teaspoons confectioners' sugar and mix for about 2 minutes, until fluffy. Scrape down the sides and bottom of the bowl. Add the flour mixture and mix on low speed for about 30 seconds, until just combined. Scrape the bottom of the bowl to incorporate any dry ingredients that have settled there.

Divide the dough into 30-gram / 1 1/2-tablespoon portions, roll into balls, and arrange on the sheet pans, leaving about 1 1/2 inches between them. Press the cookies into 2-inch disks.

Bake until pale golden brown, 15 to 18 minutes if using a convection oven, 22 to 25 minutes if using a standard oven, reversing the positions of the pans halfway through.

Set the pans on a cooling rack and cool for 5 to 10 minutes. Using a metal spatula, transfer the cookies to the rack to cool completely.

Dust with confectioners' sugar.

Glazed Apple Cider Cookies

 Happy New Year! Sorry for the absence over the last month or so - I had a crazy few weeks, with lots of holiday preparations, schoolwork, and (although they may kill me for being so cheesy) music with some pretty great people. The week before holiday vacation, I suddenly realized that I hadn't been baking nearly enough holiday sweets, and I had about 20 people on my gift list needing some serious cookie love. Let's just say there were quite a few late nights of cookie baking and toffee making (that was totally not supposed to rhyme, but let's move on).

 I made quite an assortment of cookies, mixing it up with some old favorites (these are always super popular) and a bunch of new ones. I tried this recipe on a whim - it seemed like a sugar cookie with some reduced apple cider thrown in, so I figured why not?  They're also super simple to put together; a bunch of my teachers got cookie boxes with chocolate fudge cookies, gingerbread stars, and graham cracker toffee, and I threw these in at the last minute.

The result was shockingly delicious. The cider adds a burst of flavor and a tart edge, and the texture is perfectly tender. The glaze, which is simply reduced cider and confectioner's sugar, is a great addition and adds a totally bakery-style touch. So save this seasonal treat for next time, or take a minute to treat yourself in the new year.
Enjoy!

Glazed Apple Cider Cookies

(slightly adapted from Food Network Magazine)

1 1/2 cups apple cider
1 cinnamon stick
1 1/2 cups all-purpose flour
3/4 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 stick unsalted butter, at room temperature
2/3 cup packed light brown sugar
1 large egg
2/3 cup confectioners' sugar
Coarse gold sugar, for decorating

Bring the apple cider and cinnamon stick to a simmer in a small pot over medium-high heat. Cook until reduced to 1/4 cup, about 12 minutes; set aside to cool. Remove the cinnamon stick.

Whisk the flour, ground cinnamon, baking powder and baking soda in a medium bowl. Beat the butter and brown sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Add the egg and half of the cider mixture and beat until combined. Reduce the mixer speed to low; add the flour mixture and beat until just incorporated. Cover with plastic wrap and refrigerate until firm, about 1 hour.

Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Form the dough into 3/4-inch balls and arrange 2 inches apart on the prepared baking sheets. Bake, switching the pans halfway through, until golden brown, 9 to 11 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.

Make the glaze: Whisk the confectioners' sugar and the remaining cider mixture in a small bowl until smooth. Spread the glaze on the cookies and top with the coarse sugar. Let set until firm to the touch, about 30 minutes.

Classic Peanut Butter Chocolate Chip Cookies

     Strangely enough, peanut butter chocolate chip cookies are one of my most often-requested treats. They aren't super complicated - essentially just a chocolate chip cookie with some of the butter subbed out for peanut butter - but they tend to strike a nostalgic chord in adults and teenagers alike. Somehow, the sweet & salty flavor combination and crisp texture remind me of my days in kindergarten, and in a week that includes standardized tests, late-night choir rehearsals, and college tours, sometimes that's all I really need.
   This is my favorite recipe, and while they aren't gooey, I think that's okay - but if you don't, just bake them for a couple of minutes less. The peanut butter flavor is definitely noticeable without being overwhelming, and you don't get any chunks of peanuts (again, if you do want these, just sub in chunky peanut butter). Best of all, these are tender, buttery and crazy addictive. I promise they'll take you back to your own kindergarten classroom, complete with crayons and nap time!
    Enjoy!

Classic Peanut Butter Chocolate Chip Cookies

(from Confections of a Foodie Bride)

1 stick butter, at room temp

1/2 cup smooth peanut butter

1/2 cup dark brown sugar

1/2 cup granulated sugar

1 egg

1 tsp vanilla

1 cup flour

1/2 tsp baking soda

1/2 tsp salt

1 1/2 cups chocolate chips

Preheat oven to 375 and line a baking sheet with parchment or a baking mat.
Cream the butter and peanut butter on medium high for 1 minute.
Add sugars and beat at med-high for another minute. Add egg and vanilla and mix until smooth.
Add flour, baking soda and salt on low speed until thoroughly combined. Mix in chocolate chips (the
dough will be quite soft).
Chill dough for 15-20 minutes.
Drop the dough by the small scoopfuls onto a lined baking sheet.
Bake for 10-12 minutes until edges are golden brown. For a crispier cookie, allow the entire cookie to brown. Let cookies cool on baking sheet for 10 minutes and then transfer to a rack to cool completely.

 -makes about 24 cookies

TKOs (double chocolate faux oreos but way better because they're salted)

I’ve been trying more and more to use my bookshelf full of cookbooks. I seem to have an ever-growing collection of them, each more “essential” than the last. Don’t get me wrong, I really do love them and read through them all the time, but I often find that when I’m looking for inspiration, I turn to my “pinned” recipes and bookmarked blog posts rather than my bookshelf.

I’ve been making more of an effort to use my cookbooks, especially the new ones that have never been smudged with chocolate or sprinkled with flour. Yet. I was recently at a bookstore and came across the BouchonBakery Cookbook. I had heard of it, as any aspiring baker should have by now, and everything I read made it seem like it had the potential to be great: a world-renowned chef as its author, establishments with its name all across America (including in the heart of New York City, about 5 blocks from my school), and a collection of recipes with enticing names. But I had no idea I would fall in love with it so quickly.

Guys, let’s be real here for a minute. This book is beautiful. Seriously. First off, it’s huge – I mean, this is coffee table material we’re talking about. Secondly, the photos, larger-than-life-sized and colorful, will make your mouth water at first glance. No, Thomas Keller did not pay me to write this (although between you and me, I totally wish he had) – this was all just to get to my main point. These blow-your-mind, fantastic cookies.

A while ago, I made the book’s recipe for pecan sandies. I loved it, I photographed the cookies, my hard drive crashed. Until I get up the energy to make that recipe again, I decided to go with these, the extremely gourmet version of my beloved oreo. These chocolate cookies have an intense, deep flavor with more than just a hint of salt. The filling is made with white chocolate, but, much to my relief, is not cloyingly sweet – it balances out the cookie perfectly. So, is this recipe, and this book, love at first sight? It just might be… why don’t you find out for yourself?

Enjoy!

                                                                             TKOs
                                                             (from Bouchon Bakery)

White Chocolate Filling 

4 ounces (125 grams) 35% white chocolate, chopped 

0.5 ounce (15 grams) unsalted butter  

1/2 cup + 1 teaspoon (125 grams) heavy cream   

Melt the chocolate and butter together, stirring constantly. Meanwhile, bring the cream to just under a simmer. 

Pour the cream over the melted chocolate and whisk to combine. Pour into a container and refrigerate for at least 4 hours, or up to 1 day, until completely chilled.

Chocolate Shortbread 

1 3/4 cups + 1 1/2 tablespoons (259 grams) all-purpose flour  

1 cup + 1 1/2 tablespoons (87 grams) unsweetened alkalized cocoa powder  

3/8 teaspoon (1.6 grams) baking soda 

8 ounces (227 grams) unsalted butter  

2 teaspoons (6 grams) Kosher salt (I used 1 1/2 teaspoons and they were quite salty)

3/4 cup + 1 tablespoon (161 grams) granulated sugar

Place the flour in a medium bowl, sift in the cocoa and baking soda, and whisk to combine.
Place the butter in the bowl of a stand mixer fitted with the paddle attachment. Turn to medium-low speed and mix until smooth. Add the salt and mix for another 15 to 30 seconds. Add the sugar and mix for about 2 minutes, until fluffy. Scrape down the sides and bottom of the bowl.
Add the dry ingredients in 2 additions, mixing on low speed for 15 to 30 seconds after each, or until just combined, then mix until the dough begins to come together.
Mound the dough on the work surface and, using the heel of your hand or a pastry scraper, push it together into a 6-inch-square block. Wrap in plastic wrap and refrigerate for at least 1 hour, until firm. (The dough can be refrigerated for up to 2 days or frozen for up to 1 month.)
Position the racks in the upper and lower thirds of the oven and preheat the oven to 325°F (standard). Line two sheet pans with Silpats or parchment paper.
Unwrap the dough and place it between two pieces of parchment paper or plastic wrap. With a rolling pin, pound the top of the dough, working from left to right, to begin to flatten it, then turn the dough 90 degrees and repeat (this will help prevent the dough from cracking as it is rolled). Roll out to a 1/8-inch-thick sheet. If the dough has softened, slide it (in the parchment) onto the back of a sheet pan and refrigerate until firm enough to cut.
Using a round fluted cutter, cut rounds from the dough. If necessary, push the trimmings together, refrigerate until firm, and re-roll for a total of 16 rounds. (Any trimmings can be baked as is, cooled, and ground in the food processor to use as cookie crumbs over ice cream.) If the dough softens, return to the refrigerator until the cookies are firm enough to transfer to a sheet pan. Arrange the rounds on the sheet pans, leaving about 1 inch between them.
Bake for 15 to 17 minutes, turning the pans around halfway through baking, until the cookies are fragrant, with small cracks on the surface. (Because the cookies are so dark, it can be difficult to tell when they are done.) Set the pans on a cooling rack and cool for 5 to 10 minutes, then transfer the cookies to the rack to cool completely.
To assemble the cookies: Place the filling in the bowl of the mixer, fitted with the paddle attachment, and beat until smooth. Transfer to the pastry bag.
Turn half of the cookies over. Pipe 1/2-inch-long teardrops in a ring on each one, beginning 1/2 inch from the edges of the cookie, and then, working toward the center, pipe concentric rings of teardrops to cover the cookie (use 18 grams of filling per cookie). Top each with a second cookie and press gently to sandwich the cookies.
The cookies are best the day they are baked, but they can be stored in a covered container, at room temperature if unfilled, or refrigerated if filled, for up to 3 days.
Note: The shaped dough can be frozen on the sheet pan—wrapped in a few layers of plastic wrap—for up to 1 month. Transfer to a lined room-temperature sheet pan, and bake from frozen.
   -yield: 8 sandwich cookies

 Note: If making 8 sandwich cookies, the cookies turn out to be huge. To make smaller cookies, just use a smaller cutter and bake for a few minutes less - I believe mine took about 10 minutes to bake and were about 2" in diameter.
Another note: There's really no need to cover the cookie in teardrops of filling; just pipe teardrops along the edge, as this is what will show up, and cover the center part of the cookie in a big drop of filling to save time.

Lavender Shortbread Cookies

 Well, the sweet 16 party is over. More than a year of planning, many afternoons spent on DIY crafting, and some tears (but mostly a lot of smiles) later, the night of the party came and went. It was a night I'll never forget, and I'm incredibly lucky to have had so many people come to NY to help me celebrate my 16th birthday. We had a candle-lighting ceremony and a lot of cupcakes, but mostly it was chatting and, of course, dancing, that we spent time on. From my waltz with my dad to my classmates' rapping along to "thrift shop" and (attempting) to Harlem shake, it was a night unlike any other!
    But alas (alas? come back to this century, Sophia), it's over now, and it's time to enjoy my summer. These cookies were made a few weeks ago, before the party, but were such a hit that I kept their memory around long enough to tell you about them.

    These are a basic shortbread cookie, sweet and a bit crumbly, the kind that scatter tiny crumbs across the front of your shirt as their sugar layer shatters when you take a bite. They have a generous amount of dried lavender mixed in to the dough. You can't use any lavender - please don't try to cut open the little scented bag in your sock drawer - be sure to buy the edible kind, often labeled as baking lavender. I found it at the farmers' market near my house.
     I made these because I wanted to try something new, and I had picked up the lavender the week before. I was shocked at what a hit they were - several of my dad's co-workers proclaimed them the best thing I ever baked.
     I fell in love with these because they made me think of being six years old again. Their light flavor and purple spots throughout make them the perfect thing to serve at a little girls' tea party! How delicate they are and their sparkling topping just makes them even better.
     Enjoy!

Lavender Shortbread Cookies

(slightly adapted from Fit to Indulge)

1 cup butter
3/4 cup confectioners sugar
1 egg
1 tsp vanilla extract
2 1/4 cups flour, plus more for surface
2 tablespoons dried edible lavender
1/2 tsp salt

1/4 cup sugar, for sprinkling

Preheat oven to 300 degrees F. Line two baking sheets with parchment paper or a silicone mat (or grease with butter).
Cream together the butter and sugar.
Fold in the dry ingredients.
Turn the dough out onto a floured surface and bring together.
Roll the dough into two logs (I made one round and one with squared edges) and wrap in parchment paper. Refrigerate for at least 30 minutes.
Slice into rounds or squares about 1/4" thick and place on baking sheets, leaving a little space between them.
Sprinkle with sugar. Bake for 25 minutes, or until very lightly browned on the edges.

Flourless Chocolate Fudge Cookies

    The most important thing I've learned in my "quest" to make good gluten-free desserts for my mom is to try out recipes that are naturally gluten-free. This skips the messiness of dealing with a mixture of different flours and playing around with proportions. When it comes to these cookies, they are more delicious than any chocolate cookies I've had that do have wheat flour in them. These are fudgy and oh-so-chocolatey; when they come out of the oven, you will think they're under-baked, but they will set and become gooey perfection.

 I made these to take to dinner at my friend's house a couple of weeks ago, and they were a huge hit. This weekend is my sweet 16, and the night before we are having a dinner at my house for our relatives coming from out of town; I'm in charge of dessert, so this past week I made about 70 of these, and have stashed them in the freezer. And seriously, I've managed to restrain myself and not sneak very many out as a late-night snack (but only barely). This week I've been celebrating not only crazy party preparations, but also a new favorite cookie!
   Enjoy!

Flourless Chocolate Fudge Cookies

(slightly adapted from Picklee)

1 1/2 cups (9 oz) bittersweet chocolate chips
3 large egg whites, at room temperature

1 1/2 cups powdered sugar, divided
1/2 cup unsweetened cocoa powder
1 tablespoon cornstarch
1/4 teaspoon salt

1/3 cup hot chocolate mix or sweetened cocoa powder, for rolling cookies

Preheat oven to 350°F. Spray 2 large  baking sheets with nonstick spray or line with parchment paper. Melt 1 cup chocolate chips in glass bowl in microwave, stirring twice, about 2 minutes. Cool slightly.
Using electric mixer, beat whites in large bowl to soft peaks. Gradually beat in 1/2 cup sugar. Continue beating until mixture resembles soft marshmallow fluff.
Whisk 1 cup sugar, cocoa, cornstarch, and salt in medium bowl to blend. On low speed, add dry ingredients into meringue mixture.
Mix lukewarm chocolate mixture and 1/2 cup chocolate chips (dough will be very soft; let it sit for about a minute and it will thicken enough to roll).
Place hot chocolate mix or sweetened cocoa in a shallow bowl or on a plate. Roll 1 rounded tablespoon dough into ball; roll in chocolate, coating thickly. Place on prepared sheet. Repeat with remaining dough, spacing 2 inches apart.
Bake until puffed and tops crack, about 10 minutes. Cool on sheets on rack 10 minutes.
Transfer to rack, cool.
    -makes about 2 dozen cookies; recipe doubles/triples well

Vanilla Bean Sugar Cookies with Homemade Raspberry Jam

    The school year has pretty much come to an end, and though I still have some state tests to take (honestly, the worst part about those is really just sitting in a freezing cafeteria for three hours a day), I've had my last classes. Around Christmas, lots of my friends got their teachers gifts as little thank-you's; I was too busy around then to even think about this until the last day of school before vacation, but I decided to make up for it before the end of the school year.

     I decided to bake my teachers cookies, because let's be honest, who doesn't like cookies?! I started out trying to make raspberry macarons, but it was too humid and they cracked and it was late at night and I had spent all week taking finals and so I made vanilla bean sugar cookies. Which made a lot of sense in my head at the time... I already had the macaron filling, a delicious homemade raspberry jam, ready, so the sugar cookies became sandwiches.
      Luckily, they worked out really well. The cookies are chewy and buttery, and the vanilla goes perfectly with the tart raspberry. Plus, how cute are these when they're nestled into mini bakery boxes?
    Enjoy!

 Vanilla Bean Sugar Cookies with Homemade Raspberry Jam

Vanilla Bean Sugar Cookies

(adapted from Beyond Kimchee)

12 tablespoons (1 1/2 sticks) unsalted butter, softened

4 tablespoons cold vegetable shortening

3/4 cup sugar

1 large (or 2 small) vanilla beans

1 large egg

2 teaspoons vanilla extract

 2 1/2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon salt

1/4 cup sugar, for coating

Preheat oven to 350 degrees F.
In a bowl with an electric mixer beat together butter, shortening, and 3/4 cup sugar until light and fluffy. With a knife halve vanilla bean(s) lengthwise. Scrape seeds into the butter mixture and beat in egg and vanilla extract until combined well.
Sift flour, baking powder, and salt into mixture and beat until just combined.
Let the dough chill for at least 30 minutes.
Roll into 1" balls (I used a cookie scoop) and roll them in 1/4 cup sugar. Place them 2" apart on a cookie sheet lined with a baking mat or parchment paper.
Bake for about 10 minutes, or until the edges get lightly golden.

Homemade Raspberry Jam

(from Ladurée Sucré; wording slightly adapted from Not So Humble Pie)

225g (1 cup + 2 tbsp) granulated sugar

2 tsp powdered pectin

375g (3 cups) french raspberries

1/2 lemon

In a large bowl, combine the sugar and pectin.
Using an immersion blender, puree the fresh raspberries and then pour into a medium sauce pan.
Over low heat bring the berries to just barely warm, then add the sugar and pectin mixture and the juice from the half lemon. Bring the mixture to a boil and cook for two minutes.
Pour the jam into a bowl and cover. Allow to cool to room temperature and then refrigerate until chilled.

Sandwich two cookies with a layer of raspberry jam inbetween.
      -makes about 12 sandwich cookies

6 tablespoons unsalted butter, softened

2 tablespoons cold vegetable shortening

3/4 cup sugar

2 vanilla beans

1 large egg

1 teaspoon vanilla extract

1 1/4 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1/4 cup sugar for coating

Directions

1. Preheat oven to 350ºF (170ºC)
2. In a bowl with an electric mixer beat together butter, shortening, and 3/4 cup sugar until light and fluffy. With a knife halve vanilla beans lengthwise. Scrape seeds into butter mixture and beat in egg and vanilla extract until combined well.
3. Sift flour, baking powder, and salt into mixture and beat until just combined.
4. Let the dough chill for at least 30 minutes.
5. Make into 1 inch size balls and roll them in 1/4 cup sugar. Place them 2" apart in a cookie sheet lined with baking mat or parchment paper.
6. Bake for 6-8 minutes or until the edges gets lightly golden.

- See more at: http://www.beyondkimchee.com/vanilla-bean-sugar-cookies/#sthash.lKEKI5vc.dpuf

6 tablespoons unsalted butter, softened

2 tablespoons cold vegetable shortening

3/4 cup sugar

2 vanilla beans

1 large egg

1 teaspoon vanilla extract

1 1/4 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1/4 cup sugar for coating

- See more at: http://www.beyondkimchee.com/vanilla-bean-sugar-cookies/#sthash.lKEKI5vc.dpuf

6 tablespoons unsalted butter, softened

2 tablespoons cold vegetable shortening

3/4 cup sugar

2 vanilla beans

1 large egg

1 teaspoon vanilla extract

1 1/4 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1/4 cup sugar for coating

Directions

1. Preheat oven to 350ºF (170ºC)
2. In a bowl with an electric mixer beat together butter, shortening, and 3/4 cup sugar until light and fluffy. With a knife halve vanilla beans lengthwise. Scrape seeds into butter mixture and beat in egg and vanilla extract until combined well.
3. Sift flour, baking powder, and salt into mixture and beat until just combined.
4. Let the dough chill for at least 30 minutes.
5. Make into 1 inch size balls and roll them in 1/4 cup sugar. Place them 2" apart in a cookie sheet lined with baking mat or parchment paper.
6. Bake for 6-8 minutes or until the edges gets lightly golden.

- See more at: http://www.beyondkimchee.com/vanilla-bean-sugar-cookies/#sthash.lKEKI5vc.dpuf

6 tablespoons unsalted butter, softened

2 tablespoons cold vegetable shortening

3/4 cup sugar

2 vanilla beans

1 large egg

1 teaspoon vanilla extract

1 1/4 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1/4 cup sugar for coating

Directions

1. Preheat oven to 350ºF (170ºC)
2. In a bowl with an electric mixer beat together butter, shortening, and 3/4 cup sugar until light and fluffy. With a knife halve vanilla beans lengthwise. Scrape seeds into butter mixture and beat in egg and vanilla extract until combined well.
3. Sift flour, baking powder, and salt into mixture and beat until just combined.
4. Let the dough chill for at least 30 minutes.
5. Make into 1 inch size balls and roll them in 1/4 cup sugar. Place them 2" apart in a cookie sheet lined with baking mat or parchment paper.
6. Bake for 6-8 minutes or until the edges gets lightly golden.

- See more at: http://www.beyondkimchee.com/vanilla-bean-sugar-cookies/#sthash.lKEKI5vc.dpuf