Cooks Cakes: Cookies

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These adorable shortbread cookie sandwiches remind me of a Milano cookie... but they're wayyyy better. I mean, brown butter... that's all you need, right?

What You Need:
1 cup (2 sticks) unsalted butter
6 Tbsp heavy cream (divided)
3/4 cup powdered sugar
seeds from 1 vanilla bean

1 tsp. salt
2 1/4 cups all-purpose flour
4 oz. chopped dark chocolate (or chocolate chips)
Yield: 2-3 dozen cookie sandwiches. (I used a 1-1/2" round cutter, so I got about 30.)

Make the Cookie Dough

Melt two sticks of butter on medium heat in a light-colored pan. (This is important because you need to see the color change.)

Stirring constantly, watch the butter as it first forms a white foam...

Then gets separated and very bubbly and spluttery...

Then the bits begin to turn light brown on the bottom of the pan.

REMOVE from the heat immediately, when the browning happens. It can burn quickly. You will smell a major difference when it starts to brown. It smells like heaven.

Immediately pour into a small heatproof bowl. Set in the refrigerator to cool to room temperature. (You could also set over a bowl of ice water.) You want it to be the consistency of softened butter before you add the remaining ingredients.

If you do not wait, your cookies WILL NOT TURN OUT!

When the butter has set, add 2 Tbsp. of heavy cream and beat with mixer until creamy. Add 3/4 cup powdered sugar and seeds from 1 vanilla bean, and mix until combined.

On the lowest speed, add 2 1/4 cups flour and 1 tsp. salt. Mix until coarse crumbs form.

You want to mix this as little as possible. The more you mix or knead it, the more you build up gluten, and the cookies get tough and chewy, not crispy and airy.

Using your hands, press the dough into a ragged ball in the bowl. Dump out onto a lightly floured board, and knead very gently into a disk about 2-3" thick. Wrap in plastic wrap and let rest in the refrigerator for 20-30 minutes.

Preheat oven to 325-degrees (F). Line 2 cookie sheets with parchment paper.

On a lightly-floured board, roll to 1/4" thick, and cut into shapes. Arrange on the baking sheets. (These should not spread, so you can place them rather close together.) Place baking sheets into the freezer, and let freeze for 15 minutes. Bake at 325-degrees (F) for 12-16 minutes, until the edges are barely turning golden brown. You may want to rotate your pans halfway through baking to ensure they're evenly baked, if your oven doesn't cook evenly.

Let cookies cool completely.

While the cookies cool, make the ganache filling. Heat 1/4 cup (4 Tbsp.) heavy cream for about 30 seconds in the microwave. Immediately add 4 oz. chopped chocolate to the hot cream and let set for 30 seconds.

Mix with a small whisk or fork... it will look separated and gross at first, but will then come together as a beautiful, gorgeous ganache. You need to let it set until it is the consistency of thick pudding before you can make the cookie sandwiches.

Add 1 tsp. of the thickened ganache to one cookie, and press the other cookie into the top.

Let them set for 15-20 more minutes before serving, or the ganache will squirt out.

Alternative flavors for the filling:

- Add oil-based flavorings to the ganache to make mint-chocolate, raspberry-chocolate, orange-chocolate, etc.

- Use a thick jam to make a fruit-flavored filling.

My children are spoiled. Every time they return from any kind of trip -- camping, time with their grandparents, etc. -- they expect a new treat. I oblige. This time... homemade ice cream sandwiches made with peanut butter cookies, store-bought ice cream and mini chocolate chips. They were actually not that hard to make, considering how amazingly yummy they were!!

What You Need:
For the Peanut Butter Cookies:
1 egg
1 cup sugar
1 cup peanut butter

2-3 cups Store-bought or homemade ice cream
1-2 cups mini chocolate chips, chopped peanuts, rainbow sprinkles, mini m&ms, etc.

Yield: 5-6 2-3" ice cream sandwiches
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Baseball season is coming to an end... yet again.
This year, I decided to make some jersey cookies for my boys and their teammates.

The same weekend, my kiddos came back from Boy Scout camp. So, I made them some Scout Uniform Shirt cookies, as well.

I made all of these cookies using my favorite Chocolate Cookie Recipe and Royal Icing.

I made the t-shirt shape using a onesie cookie cutter that I purchased for a baby shower a few years ago, and just cut off the bottom part.

This Mother's Day weekend, I get the pleasure of spending my special day at a baseball tournament. So, I decided to make some "Baseball Flowers" for myself and the other Baseball Moms. I wish I'd had better flower cookie cutters, but these will do.

(I also did make a dozen regular baseballs for the players because, well, I want the moms to actually get to eat their cookies.)

If you're interested in making something similar... here are recipes and tutorials:
Chocolate Cut-Out Cookies
Royal Icing Recipe
Baseball Cookies

Happy Mother's Day to all of you Momma's out there!

These nests are made from gluten-free no-bake chocolate cookies, and topped with Cadbury chocolate eggs and Peeps. They take about 25 minutes total to make, and are easy to let your little ones help with.

What You Need:
1 stick unsalted butter
1/4 cup whole milk
1 1/2 cups granulated sugar
4 Tbsp. cocoa powder (not 'special dark')
1/2 tsp. salt
1 tsp. vanilla
1 cup peanut butter (crunchy or creamy okay)
3 cups regular or quick oats

Yield: 2 dozen 3" cookies

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My boys have a big swim meet today... so I made them, and their teammates some Blue Ribbon cookies. These cookies are pretty easy to do, though they did take a bit of time just because of all of the little extra touches.

What You Need:
1 Recipe Chocolate Roll Out Cookies
(You could also use Vanilla Sugar Cookies)
1 Recipe Royal Icing
(Blue and Yellow coloring)
Gold Pearl Dust
Clear Vanilla
Ruler
Icing Tip #2
Optional: Fluted cutter

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We are getting a fish tank. So, we need to thank (or "tank") the guy who is giving it to us.

We made him some "Tanks a lot" cookies... I think these will do it.

What You Need:
Chocolate Roll-Out Cookies
Buttercream Icing (or canned icing)
OR Royal Icing
Nerds Candy
Swedish Fish Candy

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I remember my Aunt Carrie making fruit pizzas for us when I was a kid. I loved them.
I took this one to a church gathering, and it was gone before any of the other desserts. Everyone loves fruit pizza!

What You Need:
For The Crust:
1/2 cup (1 stick) unsalted butter, at room temperature
1/3 cup sugar
1 egg
1-2 tsp. vanilla
1 1/3 cups flour
1 tsp. salt
1 tsp. baking powder

For the Icing:
1- 8oz. block of cream cheese, at room temperature
1/3 cup sugar
1-2 tsp. vanilla

Assorted sliced fresh fruit for toppings
Yield: 1 pizza (approx 12" round pizza pan or 8"x12" rectangular pan)

Note: You can go the super easy route, too, and use a store-bought refrigerated sugar cookie tube, and canned fruit, drained.
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School's Out... Finally!

I made these summer beach cookies for my kids' teachers and helpers at school.

Helpful Links:
Vanilla Sugar Cookie Recipe
Royal Icing Recipe
How to Color Icing

But there's something extra cool about these cookies. The backs are imprinted with "Beki Cook's Cakes."

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So, the bummer about having small kids and loving to bake sweets is that most schools these days won't let you send in homemade treats. (Now, calm down, I understand why this is, we have good friends with food allergies, but it's still a bummer!)

So, my guys have learned to love those sugar cookies with frosting and sprinkles from the grocery store bakery-- since that's what so many of their friends bring for birthday treats. I'm not a huge fan, but after weeks of begging for me to make some, I gave in, and made these for my guys.

What You Need:
For the Cookies:
5 1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 tsp. salt
1 cup (unsalted) butter, at room temperature
1/2 cup (granulated) sugar
2 cups powdered sugar
3 eggs
2 tsp. vanilla
1 tsp. almond extract
1 1/2 cups sour cream

For the Icing:
1 - 8oz. block cream cheese (at room temperature)
1/2 cup (1 stick) butter (at room temperature)
4 cups (approx. 1 pound) powdered sugar

Yield: 4-6 dozen 2" cookies
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These oatmeal cookies made me a very popular spouse at my husband's office.
They take an extra step or two, to toast and grind some oats, but they're very worth it.

What You Need:
3 1/2 cups flour*
2 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1 cup butter, at room temperature
1 cup vegetable shortening**
1 cup sugar
1 cup brown sugar
2 eggs (large), at room temperature
1 Tbsp. vanilla
3 1/2 cups toasted quick or rolled oats
1 1/2 cups dried cranberries
1 cup white chocolate chips
Optional: 1 1/2 cups walnuts, toasted and coarsely chopped

Notes:
*You can substitute 1 cup ground oatmeal for 1 cup of white flour if you want to.
** I like to use half butter and half shortening to help keep these cookies softer. You can use all butter, if you wish, just know that they'll be a little crispier.

Yield: about 6 dozen 2-3" round cookies
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Here's a fun holiday gift idea for you...

A cookie decorating kit for your friends and family.
Combine the icing, the sprinkles and the cookies all in one place... it's perfect! And perfectly fun.

What You Need: (for 3-5 kits)
(I will describe each in detail below with recipe links)
Cut-out cookies
Buttercream Icing
3-4 bottles of sprinkles
Disposable icing bags*
Mini treat bags *
*Available at craft stores

Click Here to Read More>>

We love decorating gingerbread houses at our house. But admittedly, I'd never made them from scratch before this season. I was sure my awesomely soft Gingerbread Recipe wouldn't hold up the decorations, and I don't usually eat the houses, anyway.

Graham crackers and store-bought kits worked well enough for us. Now I know. Totally worth it, making our own. Though I did have to add a lot more flour to get the dough stiff enough to hold up.

What You Need:
For the house pieces:
1/2 cup shortening
1/2 cup unsalted butter (softened)
1 cup brown sugar
1 egg
1 cup molasses
5 - 5 1/2 cups all-purpose flour
1/2 tsp. salt
1 1/2 tsp. baking soda
1/2 tsp. ground cloves
1 1/2 tsp. ground ginger
1 1/2 tsp. cinnamon

For the Icing:
1 lb. powdered sugar (about 3 1/2 - 4 cups)
1-2 tsp. vanilla
3 Tbsp. meringue powder
1/3 cup water

(See my Egg White Royal Icing Recipe if you don't have meringue powder.)

For the Decorations:
Cereal: Fruit Loops, Trix, Golden Grahams, Frosted Mini Wheats
Candy: Gum Drops, Mini Candy Canes, Mints, Gumballs, Cotton Candy
Teddy Grahams or Gingerbread Men Cookies
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I've told you before that I'm not a big fan of traditional chocolate chip cookies. I know. I know. How un-American of me, but I'm just not. (Unless they're Sweet Martha's at the Fair.)
So, when my boys wanted some cookies to sell at their Lemonade Stand last weekend, I decided peanut butter chocolate chip would be the way to go.
These cookies are a little different because I used some ground oats in them to lighten up the texture and give them a nuttier flavor.

What You Need:
1 cup peanut butter (I prefer chunky)
1 cup butter (at room temperature)
1 cup brown sugar
1/2 cup granulated sugar (plus more for dusting)
2 eggs
1 Tbsp. vanilla
1-1/2 cup flour
1 cup oats (toasted and ground)
1-1/2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 cup mini chocolate chips

Yield: 2-3 dozen 3" cookies
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I like to start the school year off right... that means, for me, that I send in ~~bribes~~ gifts to my boys' teachers. This year, I tried these Cinnamon-Apple flavored cut-out cookies.

What You Need:
For the Cookies:
3 cups all-purpose flour
1 1/2 tsp. salt
1 1/2 tsp. baking powder
1/2 tsp. cinnamon
1 cup (2 sticks) unsalted butter (at room temperature)
3/4 cup packed brown sugar
1 large egg (at room temperature)
3 Tbsp. apple juice concentrate (defrosted)

For the icing
1 lb. powdered sugar (approx. 4 cups)
3 Tbsp. meringue powder
1/4 cup water
3 Tbsp. apple juice concentrate
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August is National Peach Month. Now, in Minnesota, this really means very little because, well, it's Minnesota. We don't get good peaches here. August, January, never.

However, my Dad lives in South Carolina where, apparently, the peach is king. So, he's hosting a peachy little party, and asked me to send along some peachy cookies for it. I wanted the cookies to look and taste peachy.

What You Need:
For the Cookies:
3 to 3 1/4 cups all-purpose flour
1 1/2 tsp. salt
1 1/2 tsp. baking powder
1 cup (2 sticks) unsalted butter (at room temperature)
3/4 cup sugar
1 large or extra large egg (at room temperature)
2 Tbsp. peach schnapps
1/8-1/4 tsp. cinnamon

For the Icing:
Vinegar or lemon juice to wipe down equipment
1 lb. powdered sugar
3 Tbsp. meringue powder
1/3 cup water
1 Tbsp. peach schnapps

Yield: About 3 dozen 2"-3" cookies.
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It's hard to believe that in some parts of the country, it's almost time for back-to-school. We still have a good month of summertime ahead of us. But I thought I'd share some of my past back-to-school or teacher ideas for those of you whose summer is coming to an end.