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Posts Tagged ‘cookie’

I’ve been going through butter like it’s water lately.

These cookies are largely to blame.  I first made them as favors for our family who came to celebrate Noah’s birthday.

Didn’t they turn out great?

I liked the end result so much that I then made  a LOT some of the Christmas variety with red and white and green and white.  The Christmas version yielded a couple hundred cookies.

I’m always amazed how quickly a couple hundred cookies can just disappear once they are bagged by the dozen (or more) and shared with our dear friends.  Just like that…GONE.

But I loved sharing and making them.  I think it’s those darn  sprinkles (sorry, nonpareils for those foodies out there) that just finish the cookie off and make it cute.

You really can’t go wrong with almond extract. It makes this cookie taste like a little bit of sweet, buttery perfection.  But if almond isn’t your thing, try any other extract: coconut, strawberry, peppermint — whatever you want.

Colorful Swirled Cookies
slightly adapted from sprinklebakes.com

printer friendly recipe

2 cups cake flour, unsifted
½ teaspoon baking powder
¼ teaspoon salt
⅔ cup unsifted powdered sugar
¼ cup granulated sugar
2 ½ sticks unsalted butter
1 teaspoon vanilla
½ teaspoon almond extract, or other flavoring
2 tablespoons unsifted cake flour
food coloring
nonpareil decors (i.e. sprinkles)

Combine the flour, baking powder, salt and sugars in a food processor and process briefly to mix. Add the butter in pieces; process with on/off bursts until the mixture has the consistency of cornmeal. Add the vanilla and process until the mixture just forms a ball.

Divide the dough into 2 equal portions then return one of the portions to the food process. If you’ve got a food scale, use it to make sure your portions actually are even.  Add the almond extract, food coloring, and the extra tablespoons of flour to the processor and process until just incorporated.

Roll out each portion of dough between sheets of waxed paper. You want a rectangle about 11 × 8½ inches by ⅛ inch thick. Leave the dough between the sheets of waxed paper and slide onto a baking sheet. Refrigerate until firm, for at least 2 hours or up to 3 days.

Remove dough pieces from refrigerator. Pour the nonpareil decors into a shallow rectangular dish, such as a 9 × 13-inch pan.

Peel off the top sheet of waxed paper from both doughs. Brush the vanilla dough very lightly with water. Using the waxed paper, lift the colored, almondy dough and flip it onto the vanilla dough so they are stacked. Press with your fingertips to seal the two doughs together. Remove the top sheet of waxed paper and trim the edges even.

When the dough is just pliable (but still cold), roll up the dough(begin with the long side) like a jellyroll. As you begin to roll, gently curl the edge with your fingertips so you don’t get any air pockets as you roll dough into a log. As you roll, the vanilla portion may want to tear, pinch tears together as they happen and keep rolling.

After forming the dough into a log, throw away the waxed paper. Gently lift the log on top of the nonpareil decors in the dish and roll until the log is completely coated with decors. Wrap the log in plastic wrap and refrigerate until firm enough to slice (from 4 hours to a week, or freeze for up to 2 months; defrost in the refrigerator overnight before slicing).

Heat oven to 325 . To bake, slice the log into ⅛- to ¼-inch-thick cookies and bake on parchment-lined baking sheets for 15 to 17 minutes, until the cookies are no longer shiny on top and the bottoms of the vanilla portion are golden.

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Take a look at that: cheesecake sandwiched perfectly between two layers of cookie.

The result? Well, it’s just a bit of deliciousness that takes on a mean addiction.  Just eating one to sample was nearly impossible.

I’ve done the cheesecake and chocolate chip cookie combination before.  This recipe, however is far more focused on the cookie with a little bit of cheesecake.  I like that.  Wait, I liked the other one too.

What can I say? It’s just a good combination.

Make a double batch and really spread some holiday sweetness to those you love!

Cheesecake Chocolate Chip Cookie Bars
adapted from King Arthur Flour

printer friendly version

Chocolate chip cookie layer:
1/2 cup unsalted butter, softened
1/2 cup butter flavored vegetable shortening
1 cups brown sugar
1/2 cup granulated sugar
2 teaspoon vanilla extract
3/4 teaspoon salt
1 tablespoon apple cider vinegar
1 egg
1 teaspoon baking soda
2 cups all-purpose flour
2 cups semisweet chocolate chips

Cheesecake layer:

1 package (8 oz) cream cheese, room temperature
1/2 cup sugar
1 egg
1/2 teaspoon vanilla

Heat oven to 350. Cream together the butter, shortening, sugars, vanilla, salt and vinegar. Beat in the egg, then the baking soda and flour. Stir in the chocolate chips. Divide the dough into two equal portions and set aside.

In a medium mixing bowl cream the cream cheese with the sugar until thoroughly combined. Beat in the egg and vanilla.

In a 9×13 pan, spread 1/2 of the cookie dough mixture evenly across the bottom.
* This is a tricky step.  Be patient with the process.  It’s not like you’re pouring cake batter in.  Remember, this is cookie dough…and the chocolate chips are no help when it comes to spreading the dough out.

Spread the cream cheese mixture on the top of the cookie dough. With the remaining cookie dough, flatten chunks of dough between your hands into discs, and then place on top of the cream cheese mixture. The dough discs don’t have to touch, just place them near each other so they cover the surface as well as possible.

Bake for 30-40 minutes, until the top is brown and cooked through. Cool completely and store in the refrigerator.  Cut into bars and enjoy!

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