“Coffee and Cookies Two”!

Being the coffee nut that I am……IE: can’t move without my morning cup (or four)!  If anyone out there is like this, do I have a cookie recipe for you!

“Chocolate Espresso Cookies” is an old recipe, but very tasty!  Who doesn’t like caffeine, sugar and chocolate!? Exactly my point.  Just a thought here, espresso coffee actually has LESS caffeine than regular coffee. The water is forced through the espresso grounds so fast, that it absorbs less caffeine.  This is according to Mike and Shelly at Kitchen Affairs.

On to the recipe!

Chocolate Espresso Wafers

by Cathy’s Designer Cookies

1 cup  unbleached all purpose flour

1/2 cup unsweetened Dutch process cocoa powder

1/2 tea. salt

1/4 tea. baking soda

3 Tabls. unsalted butter, room temp.

3 Tabls. margarine, room temp.

1/2 cup plus 2 Tabls. sugar

1/2 cup packed light brown sugar

1-1/2 Tabls. instant Espresso powder

1 tea. vanilla extract

1 large egg white

Sift first 4 ingredients in to a small bowl.  In a large bowl, beat butter and margarine until creamy.  Add both sugars, espresso powder, vanilla and beat to blend.  Mix in egg white.  Add the dry ingredients and mix just to incorporate.  Use your hands to knead the dough briefly to make a smooth dough. 

Form dough into a log 14 inches long by 2 inches wide.  Wrap log in waxed paper and chill until very cold. (About 2 hours).

Bake: preheat oven to 350 degrees. Slice chilled log crosswise into 1/4 inch disks.  Place disks on a parchment lined heavy baking sheet.  Bake for 12 to 14 minutes.  Tops will be cracked and almost firm to the touch in the middle.  It’s okay to slightly under bake these cookies.  They just will not be as ‘crisp’.

Cool cookie on a wire rack.  Will keep in an air tight container for up to two weeks.  May be frozen for up to 1 month. 

Happy Baking!

Baking Sheets: The Key

I know, I know. What could be more boring than a discussion about cookie baking sheets?
I taught a cookie decorating class last night and question came up about baking sheets. “Why couldn’t I just use my moms’ old thin baking sheets?” was one question. I understand perfectly well, why you would not want to toss out an old baking sheet. It’s still good, right? If it’s like the baking sheets I grew up with, it probably was thin, light weight and would warp after about 4 minutes in a hot oven.

I like to use very heavy gauge aluminum baking sheets. There are several good quality manufactures of baking sheets. Several are commercial quality. I prefer shiny aluminum to dark coated sheets. Even though they might be a bit expensive, I consider them an investment. These baking sheets will last forever.

Baking on a good quality baking sheet is a joy. Cookies bake evenly, because the heavy sheet transfers the heat to the whole pan. No ‘hot’ spots. Cookies bake to a golden brown.
Plus I use these baking sheets under casseroles, pies, cobblers and anything else that might bubble or spill over in the oven. Even roasting vegetables or potatoes is easier. The result……I almost never have to clean my oven! I do have a self-cleaning oven but why turn it on and heat up the kitchen to 500 degrees for several hours? Yikes! Think of the energy you save!
One more trick is to line the sheet with parchment paper. I use this under my cookies and don’t have to wash the baking sheet. Yea! Less dishes to wash!

I recommend you invest in at least 4 high quality baking sheets. The sheets must cool down between batches of cookies. Do not place chilled cut out cookies on a hot-from-the-oven baking sheet. The butter in the cookies will start to melt and your cookies will loose their shape.

Happy Baking!
Cathy

Cookie Tips and Techniques-2

Okay…….here it is!  The one technique you will use nearly every time you bake  a batch of sugar cookies.

After you roll out your well chilled cookie dough, cut out the shapes you want with your cookie cutters.

(Note:) Bake same size and same shapes of cookies together on a baking sheet.  This will insure even baking of all cookies.

Once you have placed your cut out cookies on a parchment lined baking sheet, place the whole tray of un-baked cookies in the freezerfor 20 minutes.  Remove the tray from the freezer and place in a preheated oven.  Bake as usual.  This will do two things.  1.) It will re-freeze the butter in the cookie and  2.) It will help keep the cookie shape during baking.  What happens:  The butter, if not frozen or well chilled, it will start to melt as soon as the baking sheet is placed in the  hot oven.  If the cookie is frozen before baked, the cookie will start to bake before the butter starts to melt.  It’s that simple!  Once I discovered this simple tip I was amazed at how well my cookies kept their shape during baking.

Also, be sure you let your baking sheets cool between batches of cookies.  Never place chilled cut out cookies on a hot baking sheet.  This is why I recommend buying several heavy duty baking sheets.

Try it this week end!

Happy Baking!