• Brownie Stamp Cookies with Peppermint Glaze

    Has it been a month since I posted?? I didn’t even realize, time flies at the end of the year, (and decade!!) doesn’t it? But anyway, I’m back now, and here to talk about stamp cookies! Naturally I asked for almost exclusively cooking related gifts for Christmas, including Alison Roman’s Nothing Fancy, a proper chef’s knife, AND a beautiful set of Nordic Ware cookie stamps. Maybe it was just me but I felt like my Instagram feed was flooded with stamp cookies this season, and I started to feel left out! So many people offered fancy cookie combinations, including shortbread and citrus, gingerbread and rum butter, but I was immediately drawn to these, rich dark chocolate and peppermint glaze. Like hot chocolate in a cookie!! Originally found here, I made a few minor adjustments and these beauties came out like glazed tiles and I LOVE THEM.

    Moving into a new year and a new decade, I find myself looking back on what the last few years have brought me- some ups and downs for sure, but also this space to bake and write, and people to share it with. I moved out on my own, took on challenges that scared me, and made a freaking loaf of sourdough from scratch! I am very thankful for what I have done, and I can’t wait for what’s in store. I wish you all the happiest of new years and many stamp cookies, too!

    Before we bake, here are 5 things to be happy about today!
    ONE. Popcorn at the movies, and the fact that it somehow is better than any popcorn you make at home.
    TWO. Sleeping late on a rainy day, knowing that you don’t have anything to do.
    THREE. Cherry cordials with syrupy centers.
    FOUR. Serving drinks in a punch bowl.
    FIVE. Movie trilogies.

    Let’s bake! Recipe makes about 3 dozen glazed cookies.

    Brownie Cookies

    3 cups all purpose flour
    1 cup cocoa powder (I like Hershey’s Special Dark for this)
    1 teaspoon salt
    ½ teaspoon baking powder
    ¼ teaspoon ground cinnamon
    ¼ teaspoon instant espresso powder
    1 cup salted butter, softened
    1½ cups light brown sugar
    2 eggs
    1 teaspoon vanilla


    Peppermint Glaze

    2 cups confectioner’s sugar
    8-12 tablespoons heavy cream (have more on hand)
    ½ teaspoon vanilla bean paste, or 1 teaspoon vanilla extract
    1 teaspoon peppermint extract
    Pinch of salt

    How To:

    In a large bowl, whisk together the flour, cocoa powder, baking powder, salt, cinnamon, and instant espresso.

    In the bowl of a stand mixer, cream together the softened butter and brown sugar until light and fluffy, about 5 minutes. Add the eggs, one at a time, mixing until each is incorporated before adding the next. Mix in vanilla.

    Add the dry ingredients all at once and cover the mixer so that the flour doesn’t go everywhere when the mixer is turned on. Scrape the bottom and sides of the bowl a few times during the mixing so that all dry ingredients are incorporated- the dough will be very thick!

    Turn the dough onto a sheet of plastic wrap and wrap tightly, chilling for at least 1 hour before proceeding.

    Once the dough is chilled, preheat your oven to 350 degrees. Line several baking sheets with parchment paper.

    (There are a few ways to make stamp cookies, but my directions below are my favorite way, I found they kept the cookies the most intact and even.)

    Working with about half the dough at a time, take about 2 tablespoons worth of dough and roll it into a ball between your palms. Dust the desired cookie stamp with cocoa powder to prevent sticking, and press the stamp down on the center of the ball of dough, pushing on all sides so that the pressed cookie remains fairly even, and the pattern is fully embossed. Gently peel the cookie off of the stamp and transfer to the prepared baking sheet.

    If you’re a perfectionist like me, then take a circular cookie cutter with approximately the same size as the stamp, and cut off the rough edges of each cookie. Repeat until all dough is used.

    Bake the cookies for 7 to 10 minutes, switching the trays from top to bottom oven rack halfway through. It’s best to stay on the less baked side, as this will ensure the cookies stay soft after baking.

    While the cookies are baking, whisk together all the glaze ingredients in one bowl. It should be the consistency of glue, thick, but pourable, so feel free to adjust with an extra tablespoon of confectioners sugar or cream as necessary.

    When the cookies are finished baking, brush the glaze over the warm cookies with a pastry brush almost immediately, this will help the glaze melt into every line of the pattern and cover the cookie evenly.

    Allow the cookies to dry completely before storing, and enjoy!!

    PSA, the cookie stamps I used can be found here, but these cookies can also be made by rolling the dough a ½ inch thick and cutting out circles.

  • Black and White Cookies

    Two days back into work after a long weekend, I am almost feeling back to myself. The only downside of long weekends is how much longer it takes to readjust to work, don’t you think? Anyway, I hope all your holiday weekends were lovely and filled with lots of snacks. I myself made guacamole and a pitcher of VERY strong watermelon mojitos, plus a cherry pie and a flag cake for dessert. I couldn’t make up my mind so why not make both?? That, combined with a morning at the beach made for a very sleepy me, and you BET I slept late into the morning on Friday. Buuuuut, then I recovered enough to return to the kitchen for……..black and white cookies!!

    I think about black and white cookies a lot, they are the superior cookie for sure. A cross between a cake and a cookie, with a half vanilla, half chocolate glazed top that snaps when you break it, what’s not to love? These cookies are a staple of New York City, and TBH I feel like I owed it to myself to try these out. I adapted from this recipe on Smitten Kitchen, with a few changes here and there.

    As luck would have it, my cousin Raymond was over while I made these, and we got to plotting about the country’s first ever all-black and white cookie bakery. He’s a decade younger than me but has more business savvy than anyone I’ve ever met, we made a logo and flavors and everything!! So if this idea takes off everyone better get ready. I don’t wanna brag, but we discussed flavors like maple bacon, coffee caramel, and strawberry.

    Before we bake, here are 5 things to be happy about today:
    ONE. Group traveling.
    TWO. Free admission.
    THREE. Having your coffee in the park.
    FOUR. Two shakes of a lambs tail.
    FIVE. Bursting into song.

    Let’s bake!!

    Black and White Cookies

    Prep Time1 hr
    Cook Time20 mins
    Total Time1 hr 20 mins
    Course: Dessert, Snack
    Keyword: chocolate, cookie, vanilla
    Servings: 36 cookies

    Ingredients

    Cookie Base

    • cups white sugar
    • 1 cup unsalted butter; at room temp
    • 4 eggs; at room temp
    • cups milk
    • ½ tsp vanilla extract
    • cups cake flour
    • cups all-purpose flour
    • ½ tsp baking powder
    • ½ tsp kosher salt

    Black and White Glazes

    • 4 cups confectioner's sugar
    • ½ tsp salt
    • 1 tsp vanilla extract
    • ⅓ to ½ cup boiling water
    • 3 oz bittersweet chocolate
    • 1 tsp light corn syrup

    Instructions

    Cookie Base

    • Preheat your oven to 375°F. Line two baking sheets with parchment paper and set aside.
    • In the bowl of a stand mixer, beat together the butter and sugar until light and fluffy, about 3 minutes.Add the eggs, one at a time, scraping the bowl down after each addition.
    • Slowly drizzle in the milk (to avoid splatters), then the vanilla and mix until combined.
    • In another large bowl, whisk together the flours, baking powder, and salt. Add the dry mixture to the wet ingredients a little at a time, until all has been added.
    • Using a cookie scoop or 2 large spoons, scoop roughly ¼ cup portions out onto the prepared cookie sheets, leaving at least 2 inches of space between each cookie. Bake for 18 to 20 minutes, until the cookies are only just beginning to brown. Allow to cool completely before icing.

    Black and White Glazes

    • In a large heat-safe bowl, add in the confectioners sugar, salt, and vanilla, then slowly add in the boiling water, a little at at time, until the desired thick consistency is reached. Keep in mind that you probably won't need all the boiling water, and it's difficult to fix a glaze that's become too thin.
    • Spread the vanilla glaze on one half of the flat side of each cookie. After every cookie is half iced, put the bowl with the remaining glaze over a double boiler (a small pot of boiling water that the bowl can fit in without touching the water), and add the chocolate pieces plus the corn syrup. Continue to stir until the chocolate melts and the frosting is thick and spreadable.
    • Ice the other half of each cookie. The chocolate frosting has a tendency to dry up faster than the vanilla, so if you notice that happening, feel free to stir a bit of boiling water in to keep the frosting shiny as needed. YUM!

    Looking for more cookie recipes? Try here, here, and here!

  • Christmas Spritz Cookies

    WOOOOOOO got that holiday spirit this weekend who is WITH ME?? Last week was such a wonderfully Christmas themed week at the Lewis house- we took our annual trip to the Radio City Christmas Spectacular in the city (it never gets old), saw the Rockefeller Christmas Tree, and wandered the Bryant Park Christmas village like a bunch of tourists and it was a blast. THEN, on Saturday we bought our Christmas tree and decorated it while eating these very cookies, and it was all very cozy and warm and happy. Funny story, on last year’s Christmas tree, my siblings and I stuck a picture of Harry Styles’ face over the angel on top of our tree (because he is the true angel), and waited to see when our parents would notice. The days went by, Christmas went by, and NO ONE noticed until the day we took our tree down. Now, we’re already plotting who to make the angel of our tree this year…any suggestions?

    Isn’t she lovely!!

    If you’re anything like me, you’ve been buying Christmas presents like crazy and wondering if you’ll ever have enough, but I doubt there’s a person alive who wouldn’t be overjoyed to receive these babies in a lil box. The recipe I adapted comes from this recipe from the New York Times by Alison Roman, whom I admire very much. I didn’t change a whole lot, aside from using salted butter instead of unsalted because I had run out, and was pleased to discover that the combo of regular salted butter and the recommended teaspoon of salt made for a beautifully sweet and salty combo that I will be making from now on. 10/ 10 would recommend adding this to your Christmas cookie repertoire, and pull it out for your next cookie exchange or office party.

    Enough chit chat however, here are 5 things to be happy about today!
    ONE. Jelly doughnuts.

    TWO. Seeing a second trailer for Captain Marvel (I will lose my mind seeing this movie).

    THREE. The smell of a fresh Christmas tree.

    FOUR. Giving presents feeling better than getting presents.

    FIVE. Having a favorite tree ornament.

     

    Makes: Roughly 130- 140 cookies (I KNOW!)
    Prep Time: 30 minutes
    Bake Time: 12-15 minutes
    Required Tools: Spritz cookie press (I used one from OXO)

    Ingredients

    3½ cups all purpose flour
    1 tsp baking powder
    1 tsp kosher salt
    1½ cups (3 sticks) salted butter, softened
    1¼ cups granulated sugar
    2 eggs
    1 tsp vanilla extract
    Colored sugar, sprinkles for decorating

    Steps

    ONE. Preheat oven to 325ºF. In a large bowl, mix together the flour, salt, and baking powder.

    TWO. In the bowl of a stand mixer, add the butter and sugar and beat until the mixture is creamed together and becomes light yellow and fluffy, about 5 minutes. Scrape the sides of the bowl and add the eggs, one at a time, mixing after each addition. Beat until everything is well combined, about 2 minutes.

    THREE. Carefully add the dry ingredients and mix until just combined, about a minute. Load the dough into the cookie press in batches, and press cookies out onto baking sheets lined with parchment paper. Top with colored sugar or sprinkles immediately so that they will stick. (I used an egg wash, which you are welcome to do, but I didn’t like the way it made the colors of the sprinkles run so I won’t be doing that again.)

    FOUR. Bake the cookies for 12 to 15 minutes, until just golden. Be careful not to overbake, these cookies are small and will go from golden to burnt pretty quickly.

    Best enjoyed with a large mug of hot chocolate (regular or peppermint!) xoxoxoxoxoD