Wednesday, July 8, 2009

A Tale of Two Cookies

Coconut-Almond and Chocoate Chip Cinnamon Cookies
From left to right: Coconut-Almond and Chocolate Chip Cinnamon Cookies

My due date is fast approaching and I've been crazy busy trying to get ready for my little bundle to arrive. Can you say nesting? It must be contagious because my husband is doing the same thing. For the past few weeks, while I've been cleaning and organizing around the house, he's been rounding up our son's old baby stuff from the garage and assembling baby furniture. Oh yes, I got very emotional the first time I saw the crib. I never thought we'd be going through this again. I feel very blessed.

In the meantime, my oven's been neglected and I think it's starting to get depressed. So I thought I'd bake up some cookies for the sweet folks at my doctor's office. I made a double batch of my simple shortbread cookies and added different flavors to each batch.

I had an extra bag of shredded coconut from my macaroon experiment so of course I used it for my first batch. I also found some sliced almonds in the pantry. I was thinking about making some almond croissants but I got lazy so I decided to add the almonds with the shredded coconut. Waste not, want not. As for the second batch, you can't go wrong with chocolate. Everybody loves chocolate, right? I tossed in some chocolate chips and I was going to add some dried cranberries but decided to add cocoa powder and cinnamon instead.

The verdict: they really liked both flavors. My doctor even said he kept his box of cookies to himself. Good thing I gave the staff their own box :-)

Hmmm...what other flavor combination can I try out next?

UPDATE (7/14/09): Tried two other flavors: Cranberry-Chocolate-Almond and Apricot-Orange-Chocolate.

IMG_4204
Apricot-Orange-Chocolate Cookies. I used a cookie scoop for these cookies and lightly pressed them down.
Shortbread Cookies
Allergy Note: contains wheat, milk and tree nuts
Makes about 4 dozen cookies, 2 dozen of each flavor

3
cups all-purpose flour
1 tsp. salt
1 1/2 cup butter, room temperature
1 cup sugar
2 tsp. vanilla extract

for Coconut-Almond:
1 cup sweetened shredded coconut
1 cup slice almonds

for Chocolate Chip Cinnamon:
1 tsp. cocoa powder
2 tsp. ground cinnamon
1 cup chocolate chips

for Cranberry-Chocolate-Almond:
1/2 cup dried cranberries
1/2 cup mini chocolate chips
1/4 cup chopped almonds

for Apricot-Orange-Chocolate:
1/2 cup chopped dried apricots
1/4 cup chopped dark chocolate
zest from 1 orange
zest from 1 lemon
1/2 tsp lemon extract

Directions:

Preheat oven to 350 degrees F. Line cookie sheet with parchment paper or silicone baking mat.

In a medium mixing bowl, sift together flour and salt. Set aside.

Using a separate mixing bowl and an electric mixer, cream butter and sugar till smooth. Add vanilla extract. Stir in the flour mixture and mix until combined. Divide the dough in half. Pick a flavor combination to add to each half.

You can either roll the dough into logs, chill them for an hour, then slice and bake them (see chocolate chip cinnamon cookie above); OR use a small cookie scoop and bake them right away (see coconut almond cookie above). Bake for 20 minutes or until lightly brown. Cool completely.

9 comments:

tastestopping said...

Wow. I love a recipe that is that delicious and super simple. I can count the ingredients on one hand (well, almost...if I don't include the add-ins!). What an exciting time in your life, and what a thoughtful gesture to your doctor and his staff. I hope it all goes smoothly for you.

I actually found you on TasteSpotting and am writing to say that if you have any photos that aren’t accepted there, I’d love to publish them. Visit my new site (below), it’s a lot of fun! I hope you will consider it.

Best,
Casey
Editor
www.tastestopping.wordpress.com

Juliana said...

Wow, these cookis look so yummie...like when you use the same dough and come up with different flavors...nice picture!

Ingrid said...

Yay, for sweet babies soon to come.

I like how one dough makes to different cookies. When it comes to cookies I'm the queen of lazy.
~ingrid

Art of Dessert said...

Thanks Casey! I'll check out your site :-)

Thanks Juliana and Ingrid! I think this will be a great idea for the holidays. That way, I only have to make one huge batch of dough and come out with a few different flavors :-)

Navita (Gupta) Hakim said...

hey good luck n hope the bundle brings joy to ur family...love those cookies :)

Nilambara said...

Hi..I made chocolate chip cookies by your recipe..cookies turned out brilliant, and nobody could tell that they're eggless. But my dough was quite dry and it didn't bind well. Sadly, i couln't get round cookies like yours. Where did I go wrong?

Art of Dessert said...

Hi Nilambara! I used a handheld mixer and it does look crumbly at first but it starts to come together after a few minutes of mixing. I use a cookie scoop (Oxo is a good brand) to drop the dough onto the baking sheet. This makes the cookies nice and round (and the same size).

Anonymous said...

Thanks so much for your allergy-friendly recipes! They are such a blessing to my family with a peanut/tree nut/egg-allergic kiddo. We made the chocolate cinnamon version tonight and they were DELISH! One question though...the cookies didn't spread at all. Still yummy but very much the same shape as when we rolled them. Is that how they are supposed to be? I'm a novice baker, so I am clueless. Thanks!

Art of Dessert said...

I'm so happy you liked these cookies! These cookies do retain their shape so your results were exactly how they're supposed to be :-) Happy Holidays!

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